Potato Protein

Avebe is market leader in innovation and sales of potato protein for both human and animal nutrition. The primary focus is on food-grade proteins as they are present in the potato by nature. These native proteins are extracted, isolated and marketed under the brand name Solanic®. In that way we are able to offer all properties given by nature to the benefit of customer applications. Areas of interest are nutritional value as well as physical functionality (e.g. foaming, emulsifying and gelation), free from animal proteins or allergens.

Innovation with potato protein

Solanic^® high-performance potato protein isolates offer great potential for innovation. They allow manufacturers to meet current consumer needs in health, clean labels, premium quality and convenience. This breakthrough combines excellent texturising and nutrition with a ‘free from’ label – all from a unique process and the potato as a natural source. Below we will address various properties of Solanic potato protein.

High nutritional value

Extracted from non-genetically modified potatoes, Solanic^® potato protein isolates are pure and native. They do not require any allergen labelling. They suit all animal-friendly and vegan claims, and are halal- and kosher-certified. And they are more sustainable than animal proteins. Thanks to a well balanced amino acid composition, Solanic^® potato proteins have a high biological value, higher than offered by any other vegetable protein and close to whey and egg protein. This makes it a good source for protein fortification in a wide range of food products.

Low allergenicity

Allergenicity is a rapidly growing consumer concern globally. Many animal and vegetable proteins, such as from soy, milk, egg or wheat, are declarable allergens. Whereas proteins known to be lower allergenic, such as from rice, maize or pea, provide limited solubility, nutrition and texture. What makes Solanic^® potato proteins unique is the combination of high functionality, good nutrition and low allergenicity.

Texture improvement

Avebe isolates different protein fractions, each of which provide distinctive functionality depending on process (e.g. pH) and end product requirements. Based on their excellent solubility, Solanic^® potato proteins offer superior emulsifying, foaming and gelling properties. They have shown to be able to substitute high-value animal proteins like caseinate, whey protein isolate, gelatin, egg albumen and egg yolk, in various confectionery products, meat and meat analogues, non-dairy cheese, toppings and ice creams, and egg-free dressings. Also excellent gluten-free bakery goods can be achieved.

Video interview: Avebe at Health Ingredients Europe 2016