Avebe boosts Solanic potato protein production as plant-based ingredients demand heats up

01 Dec 2021 --- Royal Avebe, a Dutch cooperative of starch-potato growers, is tapping into the growing demand for potato protein ingredients as the plant-based sector continues to boom.

At FiE 2021, the company is presenting its Solanic potato protein and how it can be used across a wide variety of food products and the expansion of its Solanic potato protein capacity.

Speaking to FoodIngredientsFirst from the show floor, Goos Wierbos, business leader food at Avebe, says potato protein is less known to the consumer, but the awareness is growing. 

“It’s an ingredient that is allergen-free by nature. We only use potato ingredients from our farmers and process them ourselves in our chain.”

Driven by functionality 
The application potential of potato proteins is “stepping into new directions,” according to Wierbos. In particular, opportunities are opening up within the spaces of dairy alternatives, meat alternatives and gelatin replacements in candies.

Solanic potato protein has the lowest CO2 footprint compared to other commonly used animal and plant-based proteins.“Our product is highly functional. It’s a complete protein that you can use to increase functionality in food products. For example, it can be used for gelling, and it can also make products very smooth and rich,” he continues.

“With this, you can formulate dairy-free products in a way that still offers a taste and texture which is close to what the consumer is used to.”

Wierbos adds that these combinations bring an optimized solution for emulsification and for forming functionality.

“This is really the key thing, and we really can optimize our solution for the application that the customer is looking for.”

No compromise
Bart Pennings, director of business development, says a growing number of consumers are looking for plant-based alternatives without compromising on texture and taste. 

Avebe’s potato protein is widely used by major plant-based food companies. For example, replacing functional animal-based ingredients such as egg protein, gelatin, or milk protein with Solanic potato protein can boost plant-based meat, dairy and even confectionery alternatives. 

“At Avebe, we help to achieve a vegan cheese alternative by creating the desired texture, whether it is creamy and spoonable, smooth and spreadable, or firm and cuttable,” notes Pennings. 

“Our Solanic potato proteins combine excellent functionality, such as emulsifying, gelling and foaming, with a ‘clean label’ declaration: they do not require allergen labeling and can be labeled as potato protein. The combination of functionality and clean label declaration makes Solanic perfect for vegan formulations.”

Notably, Solanic potato protein has the lowest CO2 footprint compared to other commonly used animal and plant-based proteins. The strong growth of the plant-based foods market and the desirable properties of Solanic potato proteins have led to a shortage of supply in recent years. Avebe’s booth at Fi Europe, in Frankfurt, Germany.

“With the investments and increase in production capacity and our future expansion plans, we’re the right partner to support the food industry with the growing demand for plant-based foods,” Pennings concludes. 

Investing accordingly for expansion
In other developments, Avebe has invested €66 million (US$74.8 million) in its sustainability program this year. Most of these investments are linked to expanding the Solanic potato protein capacity in line with market demands for plant-based ingredients.

The expansion will substantially increase the production-output volumes, starting this 2021 potato harvest season. Preparations for further growth are already in place to keep up with the expected growing market demand.

As part of the investment, Wierbos says the company is “intensifying its capabilities on the protein side,” as the functional product will boost the plant-based markets.

“It’s a step by step process,” he notes, adding how the company can optimize its protein streams. 

By Elizabeth Green, with additional reporting from Katherine Durrell at Fi Europe 2021 in Frankfurt