Processed fish
Never mind egg white, potato protein offers better surimi texture protection.
Surimi producers face a specific and costly problem: natural fish enzymes activated during the heating process degrade gel strength and elasticity before final protein gelling takes place, resulting in a lower-quality end product. PerfectaMAR®, Avebe’s native potato protein, counters exactly that problem. Use it to preserve the original texture of surimi blocks across both tropical and cold-water fish species, with no allergen declaration required and at dosage levels five to ten times lower than egg white.
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PerfectaMAR®
Plant-based
PerfectaMAR® is free from allergen labelling, plant-based and clean label, making it a natural, efficient alternative to egg white and other traditional additives.
Casestudies
Innovation and information
Monday, 15 June 2026
Maintaining the gel strength and elasticity of surimi blocks
To deliver a premium product, the producer needed a solution that prevents texture loss. As an extra complication the clean-label positioning needed to be maintained; adding allergens to the products was not an option.
"Surimi producers invest significantly in raw material quality. PerfectaMAR® S 410 protects that investment at the processing stage, making it one of the most cost-effective texture solutions available."Akkelien Vermüe Strategic Marketing Manager
A cleaner, more cost-effective alternative to egg white
Egg white powder has long been the standard functional additive in surimi block production. It carries two significant disadvantages: it is an allergen under EU labelling legislation and it is subject to the same supply volatility and price fluctuations as other animal-derived ingredients. PerfectaMAR® S 410 addresses both these issues. As a native potato protein produced from non-GMO starch potatoes through Avebe’s fully controlled supply chain, it carries no allergen declaration and offers a stable, European-sourced supply.
Global reach, regulatory clarity
The global surimi block market is estimated at around 1,000 kilotonnes, with Asia accounting for approximately 70% of volume. PerfectaMAR® S 410, the Formic Acid Free variant required for Asian markets, is currently permitted in Australia, New Zealand, Indonesia, Japan, Hong Kong, Malaysia, Singapore, Pakistan, the EU, the USA and Canada. For surimi producers serving international markets, PerfectaMAR® S 410 offers the broadest available regulatory footprint of any potato protein product in this category.
Words from an expert
“The focus in food is often on the texture that we can improve with our potato protein. We investigate how our products can also contribute to a higher nutritional value and whether special properties of our proteins can add extra value in specific applications.”
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Frequently asked questions
Ready to elevate your surimi quality?
PerfectaMAR® brings together proven texture protection, clean label credentials and a cost-effective dosage profile. It is backed by peer-reviewed science and a fully controlled potato supply chain. If you produce surimi blocks or supply into the surimi seafood industry, our team is ready to discuss what PerfectaMAR® can do for you.
