Soups & Sauces
Meet uniquely demanding requirements on thickening and texturising with our potato starch solutions.
Soups and sauces place uniquely demanding requirements on thickening and texturising ingredients. Formulations must survive UHT sterilisation, freeze-thaw cycling, prolonged shelf life and reheating by the consumer, all the while delivering the creaminess, body and mouthfeel that drive repeat purchases. At the same time, producers are under pressure to reduce fat, replace E-numbers and remove allergens. After all, consumers read labels with more care than ever before. Avebe’s potato starch portfolio helps you meet the full range of demands with solutions for cook-up powder mixes, ambient and UHT soups, dressings, mayonnaise and cream sauces.
Products
Discover our solutions
Eliane®
First choice for low-protein products
With Eliane®, our ‘waxy’ potato starch, we offer an entirely new technique that enables the production of food products with unique properties in terms of functionality, texture, and expansion, as well as opportunities for cost savings.
PerfectaSOL®
Full texture functionality
PerfectaSOL® is the solution for plant-based product alternatives. These can now also be labeled as allergen-free, GMO-free, kosher, and halal, while retaining the familiar taste and texture of the original product.
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.
Solan®
Solan® is Avebe’s range of premium potato flakes and granules, designed for manufacturers who want to deliver genuine potato character in their products. From smooth and creamy mashed potato to firm, crispy extruded snacks, Solan® provides versatile texture performance without compromising on taste.
Casestudies
Innovation and information
Monday, 15 June 2026
UHT stability without modified starch: potato starch in ambient canned soup
Foamed liquorice presents one of the most demanding conditions in confectionery processing. Liquorice is inherently high in salt, which actively disrupts the foaming and gelling behaviour of gelatin, causing instability in the final product and limiting shelf life.
Monday, 15 June 2026
Stable foamed liquorice without gelatin: PerfectaSOL® C in a high-salt application
Foamed liquorice presents one of the most demanding conditions in confectionery processing. Liquorice is inherently high in salt, which actively disrupts the foaming and gelling behaviour of gelatin, causing instability in the final product and limiting shelf life.
Stable performance from powder mix to UHT pouch
Soups and sauces span a wide range of processing methods and shelf-life requirements with shifting functional demands on thickening ingredients.
- In cook-up powder mixes, rapid and complete hydration is essential to prevent lumping or uneven thickening.
- Ambient and UHT processed products require a starch that survives sterilisation temperatures of 130°C or above and maintains viscosity and appearance through months of storage.
- The primary concern for frozen and chilled formats is freeze-thaw stability.
Avebe addresses all of these with a range of native, modified and waxy starches adapted to specific process conditions and end-product requirements. Clean-label options are available across all categories. The application team works with producers to identify the right combination of starch and dosage for the target texture profile, processing line and label requirement.
Reformulating for health and clean label in soups and sauces
Two of the most persistent reformulation challenges in the soups and sauces category are fat reduction and egg removal. Both carry the risk of changing the texture and mouthfeel in ways that consumers immediately notice and reject.
- ELIANE®, Avebe’s waxy potato starch, resolves the fat reduction challenge by mimicking the creamy, coating mouthfeel of fat in soups and sauces at low dosage levels. It enables up to 50% fat reduction while maintaining the indulgent eating experience of the full-fat original.
- PerfectaSOL® provides stable emulsification without egg protein, removing the allergen declaration and enabling vegan positioning of previously egg-based sauces and dressings. It allows you to make a plant-based alternative with the smooth texture and heat stability that consumers expect from a well-made sauce.
Together, these two ingredients give producers a practical way to make lighter, cleaner soups and sauces that do not ask consumers to compromise on quality.
Clean-label texture and stability in dressings and mayonnaise
Dressings and mayonnaise need to signal freshness and quality at the point of use. This requires a stable oil-in-water emulsion that does not separate and consistent pourability or spoonable viscosity across temperature fluctuations. Potato starch delivers all of this and adds high clarity, neutral taste and clean-label positioning to the mix. In reduced-fat dressings, ELIANE® ensures a body and coating sensation akin to fat, maintaining the perception of richness at significantly lower fat levels. In egg-free mayonnaise and vegan dressings, PerfectaSOL® provides the plant-based emulsification and texture functionality of egg yolk.
More information
Frequently asked questions
The right texture for every soup, sauce and dressing
Whether the challenge is UHT stability, fat reduction, allergen removal or clean-label reformulation, Avebe’s potato starch and proteins allow you to meet the challenges associated with plant-based soups and sauces. Our team will help you find the right solution for your format, process and label.
