AVEBE Launches New ETENIA Products for Confectionery and Cake
ETENIA Legato, which is part of the Let’s Cake Together concept of DSM Food Specialties is the ingredient for cake manufacturers to reduce fat-content of cakes, whilst maintaining the desired textural properties.
09/12/08 AVEBE has announced the launch of two new ETENIA products, specifically designed for confectionery (ETENIA 568) and cake (ETENIA Legato). Both products are the result of the successful joint venture between AVEBE Food and DSM Food Specialties. This partnership had already led to the development of ETENIA in 2007, a natural ingredient derived from potato starch.
ETENIA Legato, which is part of the Let’s Cake Together concept of DSM Food Specialties is the ingredient for cake manufacturers to reduce fat-content of cakes, whilst maintaining the desired textural properties. ETENIA 568, which is aimed at the confectionery market, can be used to manufacture excellent ‘starch-only’ wine gums, also called ‘vegan’ wine gums.
The ETENIA product portfolio can be used in a broad range of food products, such as yoghurts, margarine, confectionery and cakes. All the ETENIA product s in this range are specially designed to meet the specific needs of each of these applications.
Christer Andersson, Marketing Manager of AVEBE: “By combining the strengths of both companies we are able to provide the ideal platform for successful new product development. ETENIA Legato and ETENIA 568 are the living proof of this. With the extension of our ETENIA portfolio we can now serve our customers even better.”
Under the partnership agreement AVEBE has exclusive distribution rights for the ETENIA product portfolio. The combination of DSM Food Specialties’ enzyme expertise and AVEBE’s starch knowledge creates new opportunities for the development of innovative products for the food industry.
