de
en
Menu
We welcome you at FiE stand 6M28 from 1-3 December 2015 in Paris to see the potential of our potato-derived ingredients for your new product development!
Avebe will present its innovative solutions based on potato starch and potato protein. Underlining the relevance of these solutions is their selection for the FiE Discovery tour on ‘Free from’ solutions, the FiE Innovation tour on New protein sources with potato protein isolates, and the nomination for the FiE Innovation Award.
At our stand we will showcase ‘free from’ concepts that allow successful animal-free (vegan) or allergen-free product reformulation without compromising on taste or texture. Examples include: vegan cream cheese, egg-free meat analogues, protein-enriched dairy-free milk alternatives, and gluten-free baked goods.
As the global leader in potato-derived ingredients, Avebe has successfully put potato protein isolates on the food ingredients market under the Solanic® brand. These potato protein isolates are proven high performance ingredients that allow more sustainable, vegan and allergen-free product reformulations.
Avebe has been selected for the FiE Innovation Award in the category ‘Best Confectionery Innovation’ with Perfectasol™, a potato starch and protein combination that allows for great-tasting vegan confectionery.
Avebe launches a new texturizing system for non-dairy (vegan) spreadable cheese. The texturizing system is based on potato ingredients only, is E-number free and free from allergen labeling. Non-dairy spreadable cheese prepared with this texturizing system has excellent spreadability and good shelf life stability that makes the use of other stabilizers and emulsifiers redundant. The potato nature guarantees a clean and creamy, non-masking taste that is easy to combine with flavours and herbs. Visit us at FiE to find out more!
Let us inspire you by the various applications of potato starch and protein.
Some see potato, we see potential. What do you see?
Visit us at stand 6M28! Click here for free pre-registration.