Experience Avebe’s new nutritional concepts at Health Ingredients Europe23 Nov 2016
Avebe takes an active role in the development of appealing, nutritional and healthy food products with potato based solutions. Without compromising on texture and taste, Avebe’s concepts are suitable for healthy ageing and for various ethical beliefs (Kosher, Halal, vegan/vegetarian).
Solanic®100: No.1 plant protein for nutrition, and more sustainable!
Did you ever wonder how personal eating habits relate to climate change? Perhaps you should, because with growing world population (expected 9,7 billion people in 2050) the plant protein consumption should increase dramatically to be able to feed all new inhabitants. According to SIWI (Stockholm International Water Institute), the plant-based protein part of our diet should increase from 80% (2012) to 95% (2050) on a worldwide basis. With the launch of its new potato protein Solanic®100, Avebe combines excellent nutritional quality with sustainability. A perfect nutritional solution, for flexitarians who decide to decrease or for vegans who cut out the animal-based products from their diet!
PerfectasolTM: Potato-based texturing systems, no compromise on taste and texture!
The food forms in which proteins are delivered should allow getting the right nutrition. Food should also be easy to prepare and to consume while fitting our personal needs and preferences. Excellent taste and texture remain the most important qualifiers for choosing healthy products. Protein enrichment and/or allergen-free formulations confront the customer with recipe challenges which can be solved by using the Avebe PerfectasolTM range. This texturing system provides the food market with solutions for the development of healthy and highly nutritious concepts, without giving in on taste or texture.
At Health Ingredients Europe, Avebe is proud to show some of its innovative plant-based concepts, such as healthier bakery and snacking options as well as indulgent solutions in dairy-free and animal-free food products.
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