Monday, 19 November 2018

 

Starch manufacturer Avebe announces it has won the Most Novel Protein Ingredient Award for its product Perfectasol D520.

The award was presented during the Bridge2Food Protein Summit 2018, world’s largest protein platform, on October, 25 in Lille, France.

Perfectasol D520 is a combination of potato starch and potato protein and makes it possible to make a 100% plant-based pizza cheese. This “topping” has the same properties as dairy-based cheese, well shreddable and sliceable with excellent melting properties and the “stretch” of mozzarella. Perfectasol D520 has a neutral taste and color and is “clean label”. 

Marketing Manager Avebe, Jaap Harkema, said: “Winning this award is very special for us. It is a clear recognition for our efforts to develop better plant-based foods. Healthy food with good texture and taste, created with our potato-based ingredients!” 

Related articles: 

Avebe Opens Innovation Center in Groningen 

Avebe Inaugurates New Potato Protein Line 

Avebe to Open Innovation Center and Develop Starches without E-numbers 



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