Collaboration for Customization

Cookie-cutter or custom-tailored?

 

While many ingredient suppliers respond to customer challenges with product samples, we know that the complexities of bakery and snack applications require more than a cookie-cutter solution.

 

They require a custom-tailored approach built on collaboration and area expertise.

 

They require Delavau Food Partners.

 

Rising to the Occasion

Although bakery formulation objectives—clean label, dough strength, mold inhibition—may seem similar on the surface, we understand that solutions vary according to your formula, processes, and overall goals. No one knows your company’s strengths, weaknesses, opportunities, and objectives better than you.

 

That’s why the most critical component of each project is, in fact, you.

 

Informed by your insights regarding your product development, labeling, and operational needs, we apply our bakery and snack formulation and processing know-how to efficiently tailor a solution for your product and your business.

 

Delavau Food LabWorking within your application and formula, we specialize in:

  • • Clean-label alternatives
  • • Shelf life extension
  • • Improved cost-in-use
  • • Fortification of baked goods with calcium and other minerals
  • • Optimized formulas for cost and operational efficiencies
  • • Improved eating experience of baked goods
  • • Reduced sodium
  • • Increased operational sustainability

 

And, because we’re not beholden to a specific set of ingredients or raw materials, our toolbox is limitless. With the freedom to create the solution that makes the most sense for your business and the capability to do so, we move swiftly and operate seamlessly as an extension of your team.

 

Putting the Lab in Collaboration

delavau_food_lab_2Bread, pizza dough, bagels, muffins, pretzels, donuts.

 

If you can make it, we can make it.

 

Utilizing our Food Lab’s full-bakery capabilities, our research and development team works with your formula to recreate your product while enhancing it with our customized ingredient solutions.

 

We then test and analyze the product to ensure successful performance in real-world conditions.

 

The result?

 

A solution you can apply to meet real-world demand:

  • • Elimination of ingredients that consumers find unfamiliar and unappealing—like L-cysteine, azodicarbonamide, sodium metabisulfite, propionates
  • • An extended shelf life from 10 to 21 days
  • • Extended freshness of a shelf-stable product from 30 to 45 days
  • • Doubled lifespan of a yeast-raised doughnut from 18 to 36 hours
  • • Eliminated need for a susceptor board in microwaveable pizza
  • • A sandwich roll fortified with the same level of calcium as a glass of milk
  • • Improved gluten development, dough strength, and process tolerance
  • • Reduced elasticity, increased extensibility, and shortened mix times

 

Your Partners in Scalable Solutions

bakery_formulation_expertsBoutique or large-scale, party of five or 85, shelf-stable or freshly baked. Regardless of size or situation, we apply our ingredient and technical expertise to achieve scalable results.

 

From breakthrough innovations like our susceptor board elimination technology and dramatic improvements in shelf life extension, our team is dedicated to continuous improvement. Applying our deep knowledge of snack and bakery applications, we develop turnkey and tailored ingredients and technologies, so when you come through our door, we’re prepared with efficient, scalable solutions that are readily adjustable and adaptable for your product’s objectives.

 

With a fully equipped Food Lab and skilled technical team, we support quick turnarounds for long-lasting solutions, empowering you to reach your goals faster.

 

Smarter. Fresher. Better.

By taking a smarter, more efficient, partner-centric approach to our work, we help you create fresher, better products for your customers.

 

Get in touch to see how Delavau can partner with you to help enhance your offerings.

Three Fresh Ideas for Frozen Pizza

From classic pepperoni to culinary creations, classic crusts to stuffed and seasoned selections, the frozen pizza segment has seen tremendous change in recent years.

 

Frozen pizza remains prominent in the American diet and is among the most popular and versatile dishes on the American menu. But, with consumer attitudes increasingly shaped by health and wellness concerns, convenience products like frozen pizza face new challenges.

 

Even in more indulgent products or those intended for quick consumption, those that offer health benefits or at least a clean label are capturing market share. When considering new product opportunities in pizza, the following three product development ideas could help fuel your next innovation.

 

1) Eliminate Susceptor Boards

Frozen_Pizza_Crust_Formulation_760461103The demand for clean label extends beyond the ingredient legend to include preparation components. While susceptor boards have traditionally been used to achieve the desired crispness in microwaveable pizza, the cost and process constraints are driving demand for susceptor board elimination.

 

Our Encore Plus ingredients can help deliver microwaveable pizza crusts that no longer need a susceptor board to achieve a crispy crust, as well as providing clean label and sensory benefits. Encore Plus yields pizza crusts that, even straight out of the microwave, are tender with a crispy edge and a well-rounded artisan-bread-like flavor profile. Your products thus maintain desirable sensory qualities while eliminating the cost, processing challenges, and potential conflict with clean label perception associated with susceptor boards.

 

2) Simplify Ingredient Legends

Across all categories of consumer packaged foods, brands have been displacing ingredients that give consumers pause, and frozen pizzas are no exception. Gluten-free pizza may not be in as much demand as it once was, but new products continue to be developed, meeting the needs of consumers with allergies and those who simply prefer a product they perceive to have a healthier profile.

 

Eliminating preservatives and other ingredients that look less friendly on a label should also be a priority, one that Delavau Food Partners is well poised to help you meet. Our Encore line of products helps you achieve cleaner labels by eliminating ingredients like sodium stearoyl lactylate (SSL) or azodicarbonamide (ADA).

 

3) Add Culinary Flavors

Pizza with artisanal crust and culinary toppings.Historically, frozen pizzas have been dominated by classic flavors like pepperoni and sausage. However, consumers are growing increasingly adventurous in their food choices, and this means that opportunities abound for frozen pizzas with more creative ingredients and fresh flavor profiles. Brands like Virtuoso have already launched new, culinary flavors, giving shoppers the opportunity to add new flavor profiles to their carts. Try a combo of hot soppressata, chilies, and hot honey to meet consumer demand for spicy foods; or, for a seasonal option, try a pie with pumpkin, apples, scallions, and Gruyère.

 

Whether you’re adding an in-season, culinary-inspired LTO, creating a more attractive product with clean label dough conditioning solutions, or eliminating a susceptor board for cost-savings and added appeal, the technical team at Delavau Food Partners works alongside yours to help you achieve your product improvement goals.

 

Work with our technical team at our Piscataway, New Jersey, Food Lab or at the Pizza Innovation Center recently opened by Delavau’s parent company, Lesaffre Yeast Corp., in conjunction with the North American Pizza and Culinary Academy.

 

The Pizza Innovation Center, located near Chicago, features a variety of equipment, including several types of mixers, dough handling equipment, and ovens. Perhaps most notably, the Center’s dough preparation room can replicate any climate, which is particularly valuable when troubleshooting formulation or testing new innovations.

 

For more technical detail on susceptor board elimination, download our application bulletin on the subject. Or to explore other ways our experienced technical team can help you improve your pizza applications and pursue new opportunities, get in touch.

For more technical detail on susceptor board elimination, download our application bulletin on the subject. Or to explore other ways our experienced technical team can help you improve your pizza applications and pursue new opportunities, get in touch.

Lesaffre Acquires Bakery Ingredients Company, Delavau Food Partners

Combination strengthens offering to baking customers.

 

Milwaukee, WI — July 11, 2018 – Lesaffre announced that it has purchased Delavau Food Partners, a leading innovator in baking ingredients based in North America. The transaction has closed today.

 

“This acquisition will enhance our performance ingredient offering to the baking market. The addition of Delavau to our existing capabilities will bring together great expertise to generate value for our customers.” said Tom Benner President and CEO of Lesaffre Yeast Corp. “Our teams are excited for this combination and the possibilities it creates.”

 

Delavau™ supplies formulation and fortification solutions to bakers. Through its ENCORE® line of baking products, Delavau™ is focused on enzyme based and other dough improvers for softness, shelf life, mold inhibition, dough relaxing and strength. It’s ACCENT® line of products give customers unique fortification options for their products. The combination will broaden capabilities using Delavau’s custom formulation and state-of-the-art Baking development center located adjacent to Rutgers University in Central New Jersey not far from New York City.

 

“This is an excellent opportunity for Delavau employees and customers,” said Jeff Billig, Vice President and General Manager of Delavau. “Lesaffre is a company we respect, with a proven track record of success.”

 


About Lesaffre

As a global key player in yeasts and fermentation, Lesaffre designs, manufactures and markets innovative solutions for Baking, Food taste & pleasure, Health care and Biotechnology. Family group born in Northern France in 1853, now a multi-national and a multicultural company, Lesaffre is committed to working with confidence to better nourish and protect the planet. In close collaboration with its clients and partners, Lesaffre employs 10,000 people in 78 subsidiaries based in 50 countries. Lesaffre achieves a turnover of 2 billion euros.

 

About Lesaffre® Yeast Corporation and Red Star® Yeast Company

Headquartered in Milwaukee, WI, Lesaffre Yeast Corporation, part of the global Lesaffre group, provides superior quality yeast and ingredients to the baking industry. Its product brands include industry-leading Red Star® brand fresh yeast, Saf-Instant® brand dry yeast, and Saf-Pro® brand baking ingredients. Red Star Yeast Company, LLC operates two yeast manufacturing plants in the United States, in Dothan, Alabama, and Cedar Rapids, Iowa.

 

About Delavau Food Partners

For over 150 years, Delavau has served as a premier supplier of technologies to major food brands. Their depth of knowledge in calcium and enzymes is combined with specialty technologies and formulation expertise to allows them to support their partners. Delavau foods facilities are located in Piscataway Township, New Jersey, USA – about 40 miles southwest of New York City and 65 miles northeast of Philadelphia.

 

For more information, contact:

Bill Hanes

Director, Marketing and Strategy,

Lesaafre Corporation

404-661-6502

email: bill.hanes@lsaf.com

BAKED in Science: What are enzymes?

Our Technology, Applications Research, & Technical Service leader, Matt Patrick, was recently featured on BAKERpedia’s BAKED in Science podcast to share his expertise on enzymes. Matt and BAKERpedia’s Dr. Lin Carson discuss enzymes, how they work in the body, and how they can be used to improve baked goods, including as clean label dough conditioners. Listen here:

 

Quick Clean Label in Bakery

Recently, Delavau Food Partners R&D Manager Alejandro Perez-Gonzalez presented at the Clean Label Conference on the topic of Faster Clean Label Bakery Formulation with Predictive Capabilities of Performance. In his presentation, Perez-Gonzalez demonstrates how Delavau’s optimized clean label conditioners perform as effectively as traditional ones to modify dough rheology and bake performance. Below is a summary of presentation highlights.

 

Clean_Label_Bakery_ListMany traditional dough strengtheners (like ADA, SSL, DATEM, potassium iodate) and dough relaxers (such as L-Cysteine and sodium metabisulfite) are not consumer-friendly on the label, but have traditionally been relied upon to achieve a desired sensory experience. Furthermore, clean label baked good reformulation can also be time-intensive.

 

Recognizing the demand for clean label solutions and the formulation challenges that come with doing so, Delavau developed clean label products to achieve the desired performance and experience in baked goods. Additionally, Delavau’s methodology of dough rheology data collection and analysis, which allows directional predictions of baker performance, enables faster product development and fewer bake line trials.

 

With Delavau’s Encore Plus™ 5450, a desirable sensory experience and clean label can be achieved in breads, sweet goods, and other bakery items. Additionally, clean label strengthening ingredient Encore Strong™ 5452 increased development time in line with a stronger gluten structure to support dough strength and tolerance, as well as promoted uniform grain and increased volume. Furthermore, Encore Relax™ 5451 delivers clean label dough extensibility and machinability, as well as consistent shape and size.

 

For more information on how Delavau can help you to quickly, effectively reformulate to achieve a clean label, get in touch. We’d welcome the opportunity to develop a solution for you.

Reducing Sodium in Baked Goods

Delavau_Bakery_Buns_Salt_ReductionWith the ongoing influence of health and wellness trends in the food space, sodium reduction continues to trend as a priority among shoppers and diners. In baked goods, salt is often a necessary component to achieve the desired dough elasticity and extensibility, and reducing sodium can result in reduced stability and increased dough stickiness.

 

With Delavau Food Partners’ Accent™ 6500 product, we help our partners reduce sodium, increase development time and stability back to the levels seen in a full-salt dough, and with little to no effect on dough processing and handling. Our Accent products not only allow for sodium reduction, they also add calcium—even achieving excellent or glass of milk levels—while also reducing stickiness associated with a reduced sodium bread formula.

 

 

Delavau_Food_SodiumReduction

Using rheological data, we match the profile of your ideal system and provide you a predictive expectation before testing a sample in our fully equipped Food Lab.

 

 

 

Get in touch to learn how Delavau can work with you to reduce the sodium content of your product by up to 45% while maintaining optimal processing and handling.

How Calcium Fortification Can Set Your Food Brand Apart

The American diet has changed over the past 100 years. We are consuming more processed foods and fewer vegetables, fruits, and whole grains. However, despite eschewing many natural sources of vital nutrients in favor of processed foods, Americans are aware of the need for vitamins and minerals for their health and wellness.

 

Fortified foods—items with added vitamins or minerals to improve their nutritional value—support consumers in these choices. Delavau Food Partners recently conducted a consumer survey (1,045 respondents) focused on attitudes about fortified foods. Topline findings include:

80% make a conscious choice to incorporate vitamins or minerals in their diets

Over 80% expressed interest in purchasing and learning more about fortified foods

29% would choose a whole grain bread fortified with calcium over any other option for a sandwich roll

37% ranked chocolate as their preferred delivery system for calcium, over popular supplement forms like chewable tablets

 

These findings suggest that consumer interest in fortified foods is strong, and room remains in the market for new applications.

Why Calcium?

Many Americans don’t get enough calcium, even though 93 percent are aware of the nutrient as important to human health. The National Health and Nutrition Examination Survey estimates that males aged nine to 13 and over 70 and females aged nine to 18 and over 50 show an inadequacy in calcium consumption.

 

For most Americans, the primary source of calcium in the diet is dairy. However, as much as 65 percent of the world population has some level of lactose intolerance as adults, according to the National Institutes of Health. Delavau research shows that calcium is the third most popular nutrient that people believe they need more of in their diets. This combination of widespread dairy intolerance and consumer awareness of the issue makes calcium uniquely desirable in fortified foods.


Four Opportunities in Calcium-fortified Foods

Quick-service sandwich roll. Add a glass-of-milk level of calcium to a 6-inch sandwich roll for a dose of calcium in a quick-service lunch without sensory changes.

 

Whole grain packaged bread. Attain an excellent level of calcium—25% daily value—in just two slices of whole grain bread.

 

Snack bars. Increase nutrient content in snack bars by fortifying chocolate coatings or inclusions with calcium.

 

Tortillas. Deliver 20% of the daily value of calcium in just one tortilla.

 

To learn more about Delavau’s consumer research on fortified foods, download our white paper on calcium fortification here.


Calcium Fortification for Brand Differentiation

Fortifying applications with calcium helps baking, snack, and confectionery brands stand out with health-conscious consumers. Delavau’s patented Accent™ technology fortifies baked goods, snacks, chocolate, and compound coatings with glass-of-milk levels of calcium, while maintaining the desirable eating experience consumers expect from these applications.

 

For food processing or foodservice brands, Delavau’s technology and ingredients can deliver benefits ranging from extending the eating qualities of a bun or biscuit over a longer time to adding a glass-of-milk level of calcium to a sandwich roll, flatbread, or pita. Adding a fortified application to the product line or menu can attract new customers to the brand or make a restaurant appealing to a wider swath of the market, including families with specific dietary needs.

 

For more information on the capabilities of our Accent technology, download our information sheet on calcium fortification here.

Fortification Formulation

Delavau’s Accent calcium fortification technology delivers a high dose of calcium while retaining the desirable eating experience consumers expect from their baked goods and snacks. Delavau’s formulation expertise, combined with our Accent technology, makes it easier to incorporate calcium without affecting the eating experience.

 

Delavau’s Accent technology delivers these results without adding cost, providing formulators and marketers with flexibility to improve claims in snacks and baked goods. By developing a deep understanding of your desired product outcome and manufacturing environment, Delavau helps create solutions uniquely tailored to your operating conditions and performance needs.

 

For more information on how Delavau’s Accent technology can help differentiate your brand, reach out using the contact form below or call 215-671-1400.

Announcing Rick Diamond as Sales Manager of Delavau Food Partners

Diamond brings 20 years of experience in food and health sciences to Delavau Food Partners
Delavau Food Partners is excited to announce Rick Diamond as Sales Manager. With 20 years of experience working at health science and food companies, including serving the bakery segment, Rick has extensive industry knowledge that he will continue to contribute to his customer relationships at Delavau. For a variety of applications and formulation challenges and objectives, Rick and the Delavau Food Partners’ Applications Research and Technical Service team are well-equipped to help.


Get in touch
 to learn more about how Delavau can help with formulation of flatbread, tortillas, pita, donuts, pizza dough, rolls, breads, bagels, and more. Whether you seek to clean up your label, extend your shelf life, or improve extensibility, Delavau Food Partners brings the technical know-how, innovative ingredients, and partnership-oriented approach to create, improve, and overcome challenges in baked good applications.

 


Delavau Food Partners

Building on over 150 years of nutritional expertise, Delavau Food Partners makes it possible for major foodservice and consumer brands to improve the eating experience, nutrition, and shelf life of baked goods, snacks, and sweets. Delavau offers both turnkey and custom solutions for cost-in-use improvement, clean label ESL, calcium and vitamin D fortification, improved dough performance, and deliberate texture design.

Chocolate as Delivery Vehicle for Calcium

Chocolate Becomes Delivery Vehicle for Calcium, Other Minerals
with Delavau’s Accent™ Fortification Technology

Calcium fortification technology makes more room for protein, fiber in applications

For decades, Delavau has been relied upon as a premier supplier of calcium solutions and ingredients to major nutraceutical, pharmaceutical, and food brands. Now, it’s bringing its calcium expertise and patented Accent™ fortification technology to chocolate, compound coatings, and inclusions for bars, baked goods, snacks, and confections.

“Our patented calcium fortification technology creates a chocolate or compound coating that delivers the same amount of calcium as a serving of milk, while maintaining the eating experience of the chocolate,” Delavau Vice President and General Manager Jeff Billig said. “We’ve been very pleased by the initial feedback from experts in the chocolate market who’ve been surprised to find that we’re able to incorporate this level of calcium in a chocolate or compound coating without negatively impacting the sensory experience.”

The application opportunities for calcium-fortified chocolate extend across industry segments, with particular excitement around its potential for snacks, meal replacement bars, and baked goods, especially those seeking to increase fiber or protein in the formulations.

“By bringing the calcium out of the base of the bar and incorporating it, instead, in the chocolate, compound coating, or inclusion, it creates an opportunity to add even more of the ingredients that consumers demand, such as protein or fiber,” Billig said. “The technology also delivers this result without adding cost, providing formulators and marketers with a lot of flexibility to improve claims in bars and snacks, while maintaining calcium levels in a cost-effective manner.”

In addition to allowing for the incorporation of on-trend ingredients at greater levels, calcium-fortified chocolate can provide a good or excellent source of calcium in dairy-free applications, a particular draw for consumers who can’t or choose not to consume dairy products.

“Calcium plays a significant role in growth, development, and lifelong health. With Accent fortification technology, Delavau helps our food brand partners to bring high levels of calcium to consumers in a variety of foods, from meal replacement bars and snacks to breads and frozen desserts,” Billig said.

In addition to Delavau’s calcium fortification capabilities, the company recently received a new patent expanding its technology to other minerals, creating even more opportunities for fortification in the future.

For more information on Delavau’s fortification technologies for chocolate, baked goods, snacks, and more, get in touch.
Delavau
Building on decades of nutritional expertise, Delavau makes it possible for major foodservice and consumer brands to improve the eating experience, nutrition, and shelf life of baked goods, snacks, and sweets. Delavau offers both turnkey and custom solutions for cost-in-use improvement, clean label ESL, calcium and vitamin D fortification, improved dough performance, and deliberate texture design.

DelavauFood.com

Delavau at #Cereals17

Delavau Food Partners exhibited at the American Association of Cereal Chemists International in San Diego on October 8-11, 2017, featuring clean label solutions for dough conditioning, shelf life, and more.

 

Additionally, Delavau organized the symposium “Clean Label Formulation: Strategies and Functional Aspects,” in which we discussed approaches to developing ingredients with improved functionality, with emphasis on their benefits for processability, finished product quality, and shelf stability.

 

Alejandro J. Perez-Gonzalez, our R&D Manager, gave a talk entitled “Effects of Clean Label Conditioners on Dough Rheology.” The presentation looked at two of Delavau’s clean label systems and how they can help adjust dough characteristics to improve processing and finished product performance. If you weren’t able to attend the symposium, but would like to know more on this topic and our R&D capabilities, get in touch.