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Avebe to promote new texture and nutrition solutions at FiE

27 Nov 2017

Avebe is to promote new texture and nutrition solutions for plant-based and healthy foods at Food Ingredients Europe with new concepts said to be suitable to meet various consumer needs.

Avebe is to promote new texture and nutrition solutions for plant-based and healthy foods at Food Ingredients Europe.

Avebe notes that it takes an active role in the development of appealing, nutritional and healthy food products with potato-based solutions. Because it cultures its own potato breeds, Orkla says it is in control of all characteristics of its products: pure potato starch and potato protein. Without compromising on texture and taste, Avebe believes its new concepts are suitable to meet various consumer needs, such as ‘healthy aging’ and different ethical beliefs (vegan/vegetarian, free from allergens, kosher and halal). At Food Ingredients Europe, Avebe is showing some of its plant-based concepts, such as gelatin-free foamed confections, dairy-free fruit desserts, sandwich slices and pizza toppings.

During the show, Avebe will launch the first microwaveable risotto based on its product Eliane. This is its “waxy potato” starch containing more than 95% amylopectin. Eliane is said to allow development of applications where potato starch is not generally used such as dairy products, bakery applications and ready meals. Eliane is claimed to give a unique twist to the superior functionality that the company says potato starch is renowned for: a high viscosity and a short, shiny texture.

With its potato protein Solanic100, Avebe says it combines excellent nutritional quality with better sustainability and a “free from” label. The carrier with which proteins are delivered should allow getting the right nutrition, the company says, noting that excellent taste and texture remain the most important qualifiers for choosing healthy products. Solanic100 is said to bring this all together.

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 says, and claims that . these can be solved by using the Avebe Perfectasol range. This texturing system is designed to provide the food market with “free from” plant-based solutions without giving in on taste or texture, and Avebe says it is oerfect for flexitarians or vegans, who decide to reduce or stop consumption of animal-derived products in their diet.