Avebe winner Protein Award!
30 Oct 2018
The award was presented during the Bridge2Food Protein Summit 2018, world’s largest protein platform, on 25 October in Lille (France).
Perfectasol D520 is a unique combination of potato starch and potato protein and makes it possible to make a 100% plant-based pizza cheese. This ‘topping’ has the same properties as dairy-based cheese; well shreddable and sliceable with excellent melting properties and the ‘stretch’ of mozzarella. Perfectasol D520 has a neutral taste and colour and is ‘clean label’ (no e-numbers).
From left to right: Jaap Harkema (Avebe), Stacy Pyett (member of the jury) and Bart Pennings (Avebe)
Marketing Manager Avebe, Jaap Harkema: “Winning this award is very special for us. It is a clear recognition for our efforts to develop better plant-based foods. Healthy food with good texture and taste, created with our potato-based ingredients!”
About Bridge2Food
Bridge2Food is a knowledge and network agency based in the Netherlands. Its key strength is the development of specific platforms for the food industry: ‘Building bridges between food professionals’. Bridge2Food operates in the international food sector and organises a wide range of food industry conferences for managers of food manufacturing companies in Europe, the USA and Asia.
