Avebe is promoting new texture and nutrition solutions for plant-based and healthy foods at Food ingredients Europe in Frankfurt, Germany, November 28 – 30.
Avebe claims to take an active role in the development of appealing, nutritional and healthy food products with potato-based solutions. The company shows some of its innovative plant-based concepts, such as gelatin-free foamed confections, dairy-free fruit desserts, sandwich slices and pizza toppings.
Eliane: During the Food ingredients Europe Avebe will launch the first microwaveable risotto based on our product Eliane. This is a “waxy potato” starch containing more than 95% amylopectin. It allows development of applications where potato starch is not generally used, such as dairy products, bakery applications and ready meals. Eliane offers a high viscosity and a short, shiny texture.
Solanic100: With its potato protein Solanic100, Avebe combines quality with better sustainability and a “free-from” label. The carrier with which proteins are delivered should allow getting the right nutrition. Solanic100 helps in achieving taste and texture for healthy products.
Perfectasol: Formulating plant-based foods, such as meat and dairy alternatives, brings up many challenges, in order to deliver a texture and taste which appeals to the consumer. Avebe claims that these can be solved by using the Avebe Perfectasol range.
This texturing system provides the food market with “free from” plant-based solutions without giving in on taste or texture. Perfect for flexitarians or vegans, who decide to reduce or stop consumption of animal-derived products in their diet.
