Royal Avebe proudly announces its success at the Fi Innovation Awards, taking home the Plant-based Innovation Award and receiving honourable mention in the Dairy Alternative Innovation category, both with its groundbreaking PerfectaSOL® as the ultimate texturizer for plant-based foods.
Avebe secured dual nominations for its latest potato-based innovations. The Plant-based Innovation Award went to Say goodbye to flimsy coatings – for perfectly adhesive coatings for plant-based meat and fish alternatives. The honourable mention went to Plant-based fermented yoghurt – texture takes center stage – for unmatched creamy textures in plant-based fermented yoghurts. Both innovations were nominated for different Fi Awards at the Food Ingredients Europe, the world’s leading food ingredients event, currently taking place in Frankfurt, Germany.
“We are honoured to receive this recognition,” said Chris Hollebek, Chief Commercial Officer at Avebe. “This award and honourable mention highlights our commitment to providing sustainable, plant-based solutions that meet today’s consumer demands by creating delicious textures across various plant-based foods – without compromising on taste or quality.”
PerfectaSOL® continues to gain international recognition for its ability to create every desired texture in plant-based foods from rich to creamy, foaming to gelling. PerfectaSOL® recently won FoodBev’s World Plant-Based Innovation Award in Ingredient innovation at Bridge2Food North America and won the silver award at the Plant-Based Excellence Award. These latest wins solidifies Avebe’s role as a leader in plant-based food innovation.
