Postillion Hotel & Convention Center Amsterdam
Stand #8
Looking for a partner to develop delicious, indulgent (plant-based) dairy? Discover our (plant-based) dairy solutions based on potato-based ingredients. During the Dairy Innovation Strategies Conference we’ll be present at stand #8 and give a presentation. Taste our award-winning solution for fermented plant-based yoghurt or our traditional clean label dairy products.
Create exciting products that help reach the growing consumer demand for more natural, responsibly sourced food based on our ingredients. Whether you are developing (plant-based) dairy or cheese and want to remove artificial ingredients from your formulations, we have everything you need.
During the event, we’ll highlight several of our latest solutions:
Try our samples to taste the goodness of products made with our potato ingredients.
Consumers expect the same indulgent, creamy eating experience across dairy, processed cheese, and plant-based alternatives. At the same time, fat reduction, cleaner labels, and cost pressure reduce formulation flexibility. In this session, our experts Meleknur Tüzün and Roy de Vries will highlight where texture performance is most at risk across different systems, and share validated strategies to rebuild structure for stable, process-robust eating quality.
Speakers
Meleknur Tüzün | Segment Marketing Manager, Dairy & Cheese | Royal Avebe
Meleknur specializes in translating technical dairy capabilities into commercial clarity. By bridging market analysis and product innovation, she helps shape focus areas that turn consumer insights into relevant, scalable product solutions.
Roy de Vries | Customer Application Expert, Dairy & Cheese | Royal Avebe
Roy supports customers with formulation and pilot-scale validation in dairy and cheese systems. His work focuses on building robust structure and texture that survives processing, transport, and shelf life.
