At Avebe, we have been innovating with potato starch since 1919. With over a century of experience in dairy and cheese applications, we understand the complexity of balancing functionality and profitability. “What if you could maintain the taste, texture, and functionality of cheese, while significantly reducing costs?” That question drives our search for smarter, more sustainable solutions in processed cheese. In this blog, Ayse Gürarslan and Roy de Vries share how PerfectaMYL®, Avebe’s potato starch-based solution for processed cheese, is the answer for the cheese industry.
The global processed cheese market is mature, yet steadily growing. Between 2021 and 2029, volumes are expected to rise from 11,753 tonnes (in 2021) to 13,021 tonnes in 2025, and ultimately 14,149 tonnes by 2029. Retail remains dominant with 68% market share, but foodservice is catching up, showing consistent growth.
This growth is driven by evolving consumer expectations: affordability, versatility, and premium cheese experiences across applications like burgers, sandwiches, baked goods, and ready meals. Producers are under pressure to deliver on these demands while managing costs and maintaining quality.
While market demand is rising, cheese producers face a complex balancing act:
These challenges require more than just an ingredient, they demand a partner with deep technical expertise and a proven track record. Here, Ayse Gürarslan and Roy de Vries, both Customer Application Technologist at Avebe and processed cheese experts, explore in more detail their insights on how to create processed cheese that delivers 100% on the best cheese experience in a cost-effective way.
“We don’t just deliver ingredients,” says Ayse Gürarslan, Customer Application Technologist at Avebe. “We help producers solve different cheese challenges, from cost reduction to shelf-life stability with our solutions that are tested, scalable and backed by decades of expertise. ”
Roy de Vries, Customer Application Technologist at Avebe adds: “ PerfectaMYL® is more than a starch. It’s a toolbox for different cheeses. We co-create with our customers to make sure every recipe performs, technically and commercially.”
Ayse: “PerfectaMYL® is a potato starch-based solution that can partially or even largely replace casein in processed cheese. It delivers a powerful combination of functional benefits including excellent meltability (achieved even with high protein replacement of up to 40–78%), stable texture without retrogradation, improved integrity due to reduced stickiness and water migration, high processability, and a neutral taste profile.”
Roy emphasizes that the success of PerfectaMYL® lies in combining this functionality with expert support. “The beauty of PerfectaMYL® is that it’s not just an ingredient, it’s a system. And we help producers integrate it seamlessly into their recipes and processes. We guide customers from pilot to production, offering tailor-made recipes and technical expertise.”
Both experts recognize that today’s challenges require smart, scalable solutions. PerfectaMYL® offers that flexibility: from slice-on-slice to pizza cheese, from low to high protein replacement, all while preserving taste, structure, and processability.
PerfectaMYL cheese toolbox
A leading manufacturer of individually wrapped cheese slices was facing rising production costs and quality concerns. Their goal was to reduce reliance on expensive dairy proteins like casein, without compromising the texture, shelf stability, or overall performance of their product. Stickiness between slices and water migration during storage were also causing packaging and quality issues. The company needed a solution that could deliver cost savings and improve product integrity without requiring major changes to their existing recipe or process.
Together with Ayse, Roy explored the potential of PerfectaMYL® GEL ACT. The team ran trials to test partial casein replacement, focusing on maintaining sensory quality and packaging performance.
“We knew PerfectaMYL® GEL ACT could do more than just replace protein,” Roy explains.
“It also helps prevent stickiness and water migration, two issues that were really affecting their shelf life.”
By integrating PerfectaMYL® GEL ACT into their existing formulation, the manufacturer was able to replace 4% of the casein while maintaining the same texture and sensory quality as the original recipe. The solution eliminated stickiness and water migration, improving shelf stability and packaging performance.
Ayse adds: “Most importantly, the company achieved a significant reduction in protein usage saving over €200,000 annually based on their production volume of 1,300 tonnes.” Roy concludes: “It’s a great example of how a small adjustment can have a big impact. And the best part? No compromise on quality.”
In a market where functionality has to go hand in hand with profitability PerfectaMYL® offers a smart, proven solution that meets these demands without compromise.
Consumers expect affordable cheese products that deliver authentic taste, satisfying texture, and reliable functionality. With PerfectaMYL®, you can deliver exactly that.
Whether you’re looking to improve meltability, streamline your production process, or future-proof your formulations, our experts help you stay ahead of the curve.
If you’d like to discover how PerfectaMYL® can transform your cheese production, feel free to contact us today for a consultation or sample.
📩 info@avebe.nl
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