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The online Avebe magazine #3 has been published.
In the 2017/2018 financial year, which ended on 31 July 2018, Avebe achieved a performance price of 85.81 Euros. That is another record and more...
Discover at Health ingredients Europe Avebe's plant-based ingredient solutions for meat and dairy substitutes and confectionery that meet the lifestyle needs of consumers such as...
At the meeting of the Avebe Supervisory Board on 1 November, Marijke Folkers-in ’t Hout (35) was appointed as Chairperson.
Looking for solutions like good bake stability and freeze thaw stability in fillings? Or fat reduction in yogurts? Optimizing yield in meat or achieving unique...
With the product Perfectasol D520 Avebe is the winner of the Most Novel Protein Ingredient Award!
Avebe is one of the finalists of the Bridge2Food Protein Awards 2018!
On 10 October, Hanze University of Applied Sciences and Avebe signed a cooperation agreement for a sustainable and fruitful cooperation.
After a construction period of more than a year, the new Avebe Innovation Centre at the Zernike Campus in Groningen was officially opened today by...
And has been for almost 100 years.
Not always to become more or bigger,
but always to be better.
This ambition deserves a new visual identity.
Welcome to our new website.