Cheese
The potato starch toolbox for processed, plant-based and hybrid cheese
Cheese manufacturers face different formulation challenges, but the sensory expectations remain the same. Whether the product is processed, fully plant-based or hybrid, consumers expect the right melt, stretch, bite, creaminess and usability. Avebe’s potato-based starch and protein solutions help manufacturers build these properties while managing cost, formulation complexity and processing performance. Use PerfectaMYL® to reduce casein dependency and control texture in processed cheese. Use PerfectaSOL® to create dairy-like structure, melt and mouthfeel in plant-based and hybrid cheese applications. From pizza toppings and sliceable blocks to spreads, feta-style products and hard cheese alternatives, our application specialists help you find the right ingredient and formulation route.
Products
Our solutions
PerfectaMYL®
No stickiness and water migration
A versatile product for easily creating various functionalities. Think of an elastic texture and a soft mouthfeel in confectionery.
Case studies
Solutions in practice
Reducing casein dependency across pizza and sliceable formats
In both pizza cheese and sliceable block formats, the cost equation comes back to the same ingredient: casein. Functional, reliable, but expensive and volatile in price. PerfectaMYL® offers an alternative without sacrificing the qualities that make processed cheese viable in demanding applications. In pizza cheese, it maintains melt flow and stretch under high oven temperatures. In sliceable and shreddable formats, it controls texture consistency and prevents the stickiness and water migration that cause packaging and shelf-life problems. Replacement levels are calibrated to your format, recipe and target texture. In many applications, substantial casein reduction is achievable without changing the sensory profile your customers expect.
The plant-based cheese opportunity
Plant-based cheese is one of the most technically demanding categories in the food industry. Without dairy proteins to carry texture and melt behaviour, formulators rely on a combination of starches, fats and hydrocolloids. The resulting products are often a poor substitute for the real thing. Potato-based toolbox of starch and protein are well positioned to change that. Neutral taste, high water-binding capacity and controlled gelling behaviour make them a strong functional base for plant-based cheese applications.
From pizza topping to portioned slice
The processed cheese category covers a wide range of end applications, each with its own functional requirements. PerfectaMYL® is formulated to address all of these within a single ingredient system, and recipe support calibrated to each format. Whether the starting point is a cost-reduction brief, a clean label requirement or a new product development target, our application team works with producers to define the right replacement level and process parameters for their specific line and output.
“With PerfectaMYL®, you get cost-effective stability and the freedom to create the cheese texture you desire. From shreddable to sliceable cheese, every texture is within reach.”
Roy de Vries
More information
Frequently asked questions
The smarter way to make processed cheese.
Rising casein costs and tightening margins are a formulation problem with a practical solution. PerfectaMYL® gives processed cheese producers the functional performance, format flexibility and cost savings they need. Our experts can add Avebe’s century of experience in dairy and cheese applications to your mix. We’ll support you from your first trial to full production.
