Royal Avebe is fully committed to the role our potato protein can play in the protein transition. We have discovered that potato protein possesses unique properties such as foaming, gelling, and emulsifying. This results in high-quality ingredients for plant-based foods and animal feed. Together with customers, we continuously develop our potato protein, focusing on applications where it can add nutritional value. Avebe is one of the largest producers of plant-based protein in the Netherlands.
How it began
In the late 1970s, potato juice was discharged into local canals, causing foam and nuisance. Although this was common practice at the time, Avebe found it undesirable, and the law was changed. We then looked for a solution for this waste stream. An alternative process was needed to remove the protein from the potato juice, after which the juice could be concentrated for agricultural applications such as fertilisation. In the late 1980s, we developed a coagulation process where the protein flocculates through steam. This resulted in the products Protamyl, used in animal feed applications, and Protastar for pet food.
In the 1990s, membrane technology was used to extract potato protein, but it was not applicable on a large scale. After extensive research and the search for new techniques, we succeeded in extracting protein from the potato in liquid form in 2007. What was initially only suitable for animal feed, Avebe can now also use the extracted potato protein for human food. The first potato protein factory was opened in Gasselternijveen.
Perfectly soluble while maintaining functionality
What is particularly unique about potato protein is that it is highly soluble while maintaining high functionality. We discovered that certain potato proteins can foam, gel, and emulsify excellently. This can be applied in plant-based bakery products such as meringue and macarons, or in plant-based confectionery. Our potato protein also provides a perfect texture to plant-based meat or dairy, such as in 3D-printed steaks.
Over the years, the demand for plant-based products has steadily increased. Due to changing legislation, manufacturers were required to list allergens on labels. A benefit of potato protein is that it is allergen-free. Our innovation centre on the campus in Groningen is designed in a way that we can continue to develop together with the customer. At this location we have a pilot plant for protein extraction research and various laboratories where we develop product applications. For example, we have a lab specifically for the development of plant-based dairy applications, a lab for plant-based meat substitutes, and a lab where gelatin-free confectionery is developed.
New applications
There are many developments in various markets that demand more sustainable raw materials, new ingredients, and healthier food. A great example is that we recently won the World Plant-Based Innovation Award at the Bridge2Food event in America with our PerfectaSOL® in plant-based fermented yoghurt. There is also an increasing need for bio-based (green) alternatives in new markets for Avebe, such as personal care.
We also see new opportunities in the food market. The focus in food often lies on the texture that we can improve with our potato protein. We are investigating whether our products can also contribute to higher nutritional value in food and whether special properties of our proteins can add extra value in specific applications. Many plant-based food sources can lead to a deficiency of important amino acids, but this is not the case with potato protein. Therefore, our protein is suitable for applications where the nutritional value of protein is important. Thus, we go from ideal to business with impact.
It is not only market trends that drive producers to become more sustainable. Often new guidelines or regulations play a role, such as an upcoming ban on microplastics, emerging sustainability labels, or the well-known Nutriscore label on food products. These developments offer plenty of opportunities for Avebe.
