Royal Avebe, a leader in sustainable potato-based ingredients, proudly announces the dual nomination of its PerfectaSOL® portfolio for the Food Ingredients Europe Awards end of November. With this nomination, PerfectaSOL® gained international recognition as the ultimate texturizer for plant-based foods following its win at the FoodBev Awards World Plant-Based Innovation Award at Bridge2Food North America with PerfectaSOL® for plant-based fermented yoghurt.
As consumer demand grows for authentic, dairy-like plant-based products, PerfectaSOL® offers a solution that balances taste, texture, and functionality without compromising on sustainability. PerfectaSOL® is the ultimate texturizer combining potato protein & starch allowing producers to achieve the creamy, full-bodied mouthfeel traditionally associated with dairy yoghurts. Designed to support a variety of fermented plant-based yoghurt textures—from pourable to Greek-style—PerfectaSOL® enables clean-label, free-from allergen labelling option with a 60-day shelf stability.
One of the key challenges in (plant-based) meat & fish alternatives is to create a coating that sticks. Leveraging the natural properties of potato protein, PerfectaSOL® offers a unique adhesive quality that secures coatings firmly to different substrates, ensuring crispy coatings remain intact during cooking, frying, or baking. This innovative gelation process guarantees a superior texture and eating experience, tackling one of the key challenges in plant-based meat alternatives.
