AVEBE winner Bridge2Food Most Novel Protein Ingredient for Perfectasol D520 texture solution for plant-based pizza topping!

Avebe was awarded Most Novel Protein Ingredient – Perfectasol D520 is a unique texture solution, based on potato starch and potato protein. It enables the creation of a 100% plant-based pizza topping with similar characteristics as real cheese: it is well shreddable and sliceable, it melts upon heating and exhibits stretch properties like real mozzarella. The dairy-free cheese is easy to prepare, using a high-shear mixer with simultaneous heating option. It has a neutral taste and colour, allowing you to develop any plant-based cheese type you like. Perfectasol D520 is ‘clean label’ , meaning no E-numbers, non-GMO and free from allergen labeling.

Stacy Pyett, Protein Manager, Wageningen University (Netherlands) said, “A great concept! The judges felt that Perfectasol D520 represented a compelling solution to the challenge of achieving great texture in a vegan product. By also delivering a clean label Avebe is answering the increasing demands of highly selective consumers”.

Jaap Harkema, Marketing Manager, AVEBE added: “Winning the award is very special for us. It is a clear recognition for all our efforts to develop better plant-based foods, with regard to texture, taste and nutrition, using potato-based ingredients”

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