Groningen, the Netherlands, 12 November 2026 — Royal Avebe has launched PuraMYL® 440, a new instant clean label potato starch that builds texture during cold preparation. The ingredient enables food manufacturers to create the desired texture and structure without heating, offering an alternative to chemically modified starch.
For manufacturers, the benefits go beyond a simpler ingredient list. PuraMYL® 440 starts binding water and building texture as soon as it is mixed in. With no pre-cooking or separate hydration step required, manufacturers can simplify production and potentially reduce energy use while maintaining the desired product texture.
The starch is physically modified through thermal inhibition rather than chemically modified. It can be declared simply as potato starch, does not require allergen labelling under EU legislation and offers functionality comparable to many chemically modified potato starches.
“Simplifying an ingredient list should never mean compromising performance,” says Bea Klaassens, Technical Application Specialist at Avebe. “Whether it’s preventing stickiness during forming in plant-based meat or maintaining sauce texture without cooking, developers need ingredients that deliver reliable results without adding complexity to production.”
Proven performance in plant-based meat and sauces
PuraMYL® 440 is designed for applications including cold-prepared sauces and dressings, emulsified systems, formed products, coatings and batters. In trials at Avebe’s Innovation Centre in Groningen, the starch produced a firm, non-sticky mixture for plant-based meatballs directly after mixing. This resulted in easier forming, less build-up on equipment and a cohesive bite after cooking. This has also been approved and implemented in customer production. In cold-prepared emulsified sauces containing 50% oil, PuraMYL® 440 developed viscosity during mixing, delivering a smooth appearance and a short texture without a cooking step.
One clean label range, more possibilities
PuraMYL® 440 expands Avebe’s clean label starch range beyond traditional cook-up applications. Alongside existing products for soups, sauces, meat and cheese, it gives manufacturers more flexibility to achieve the desired texture in both hot and cold preparations. Avebe is further expanding the PuraMYL® range with a new waxy potato-based grade, PuraMYL® 700, currently in development.
About Avebe
Royal Avebe is an international cooperative of around 2,000 starch potato growers. We process starch potatoes grown by our Dutch and German members into high-quality ingredients based on potato starch, protein and fibre. Since the acquisition of Solan in Poland in August 2025, Avebe also produces potato flakes and granules. These ingredients add value to food, animal nutrition and industrial applications worldwide.
Avebe employs around 1,350 people. We have production sites in the Netherlands, Germany, Poland (Solan) and Sweden, as well as sales offices in the United States, Europe and Asia. Our head office is located in Veendam, and our Innovation Centre is based in Groningen.
