British ingredients supplier, Daymer Ingredients, has entered into an agreement with AKV, a Danish potato ingredients producer, to sell its native and clean label, functional potato starches in the UK. The new partnership highlights Daymer’s focus on offering food manufacturers natural and sustainable ingredients, including fibres, starches, malt extracts, proteins, flours, and gums.
AKV’s clean & simple range of potato starches meets food manufacturers’ demands for clean label, functional ingredients that can withstand demanding processing conditions. Its premium potato starch, developed using an energy and water-efficient process, offers one of the highest peak viscosities in the starch industry, making it very well suited to soups, noodles, extruded products, meat, sauces, cheese processing and dry mixes. The farmer-owned cooperative offers full traceability, with all of its raw materials grown within 60km of its plant.
James Brace, managing director of Daymer Ingredients commented: “We’re thrilled to welcome AKV as our latest supply partner and know that our customers will be keen to incorporate its high quality potato starches into their products. We continue to seek out the best partners who share our commitment to bringing the most sustainable, natural, and planet-friendly ingredients to the UK food and beverage market. With AKV’s industry-recognised background in potato ingredients, we look forward to exploring new ways to tackle functionality through clear labels and native starches.”
Bjarne Larsen, chief commercial officer, AKV added: “Daymer Ingredients is the right partner for us to take our home grown, value-added potato starch ingredients to the UK. British consumers want clean labels and sustainably-sourced ingredients and together, we are well placed to help food manufacturers to meet those needs. We look forward to a fruitful partnership!”
Earlier this year, Daymer announced a strategic partnership with Agrain, the Danish specialist in up-cycled spent grain ingredients designed to elevate the quality and sustainability of baked goods.
