FiE 2022: Avebe presents dairy-free Parmesan cheese from potato starch and protein

Meleknur Tüzün, business development manager for plant-based dairy and cheese at Avebe.

07 Dec 2022 --- Avebe is showcasing a clean label, plant-based alternative to Parmesan cheese based on potato ingredients at the ongoing Food ingredients Europe (FiE) trade show in Paris, France (Dec 6-8).

With more than a century of experience in potato product development, the Dutch starch manufacturer continues to focus its expertise on the burgeoning dairy-alternative cheese market with this latest innovation.

“We launched a new concept for firm cheese just like Parmesan this year that we call ‘plant-based Parmesan alternative,’” Meleknur Tüzün, business development manager for plant-based dairy and cheese at Avebe, tells NutritionInsight from the show floor.

“This product can be made firm and extra firm. The powder pieces do not stick to each other and are very dry, so you can just sprinkle them on your meal. It is very easy to eat, just like a normal Parmesan experience.”

The demand for dairy-free
According to Innova Market Insights, the demand for plant-based foods continues to grow. Within this mega-trend, consumers are increasingly interested in plant-based dairy products that do not compromise on taste, texture and nutritional value.

The global market researcher found that 1 in 5 European consumers would like to see more plant-based cheese in supermarkets and stores. Meanwhile, 1 in 3 European consumers would like for plant-based cheese alternatives to mimic the taste and texture of conventional cheeses.Avebe is offering samples of its potato-based cheeses at FiE 2022 (Hall 4, Booth 4.B.51).

Avebe – which originated from a group of Dutch farmers in 1919 – has also observed that the demand for variety in plant-based cheese products is rising. However, plant-based cheese producers face challenges in overcoming off-white color, off-taste, different mouthfeel, bad functionality and incompatibility with current processing conditions when developing solutions.

Tüzün tells us that there was not a solution for a clean label, plant-based alternative to hard Parmesan cheese containing protein until the launch of Avebe’s latest innovation.

Like the company’s previous plant-based cheeses, its Parmesan product is based on Perfectasol, a texture solution derived from potato starch and potato protein.

Pioneering with potatoes
Perfectasol is described as an environmentally sustainable, versatile product that offers a wide variety of textures for plant-based products. The Perfectasol D540 option enables customers to create allergen-free, non-GMO plant-based Parmesan, halloumi, old mature or grilled cheeses.

“Today, we are showing our plant-based solutions for cheese,” continues Tüzün. “For example, we have a cream cheese that is completely based on our potato scratch and potato protein. This product is very white and has great spreadability and emulsion.”

“We also have a pizza cheese that is spreadable and sliceable. It does not stick together in the packaging while providing a perfect melt when you heat it. And we have solid cubes, which are also very white and crumble in the mouth.”Avebe’s Parmesan product is based on Perfectasol, a texture solution based on potato starch and protein.

“We are focusing on the potato protein opportunities. The expectations from consumers and manufacturers are differentiating, so we are working hard on new solutions based on great textures,” she adds.

Cheesy business
Some 95% of plant-based consumers have “increased or maintained their plant-based spend versus the prior year,” according to recent research from retailer Kroger and the Plant Based Foods Institute.

Demand for dairy-free cheeses is driving new innovation and industry partnerships. Notably, Bel Group, which is behind major cheese brands like Babybel, The Laughing Cow and Boursin, is leveraging precision fermentation technology from Standing Ovation to incorporate dairy-free casein protein into its alternative cheeses.

Meanwhile, New York City is rolling out culturally diverse plant-based meals as the primary option for patients at its 11 public hospitals, citing scientific research which suggests that plant-based eating offers improved nutritional and health outcomes against animal-based diets.

By Joshua Poole, with reporting from William Bradford Nichols at FiE 2022

This feature is provided by Food Ingredients First’s sister website, Nutrition Insight.

To contact our editorial team please email us at editorial@cnsmedia.com