Potato protein

High-quality emulsifying, foaming and gelling performance across food applications

Create appealing plant-based & hybrid products with our potato proteins marketed under the brand name PerfectaSOL^®. Our potato proteins deliver excellent foaming, emulsifying and gelling properties while helping to achieve the right texture and consistency. PerfectaSOL^® offers manufacturers a versatile plant-based protein solution, without the need for animal proteins including caseinates, whey protein isolate, gelatine, egg white and egg yolk.PerfectaSOL^® proteins are extracted from non-GMO potato varieties and combine exceptional texture functionality with low allergenicity. This combination sets them apart from soy, milk, egg and wheat proteins, which carry notifiable allergen status. It also differs from rice, maize or pea proteins, which have limitations in solubility and functionality.

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Case studies

Solutions in practice

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Thursday, 18 June 2026

Coating that sticks through frying, freezing and the supply chain

Producers of plant-based chicken nuggets, fish fingers and breaded meat alternatives face a coating challenge that conventional binders cannot solve cleanly. Egg white and wheat flour provide adhesion, but they introduce allergens and prevent clean-label positioning.

Friday, 12 June 2026

Potato protein: the pet food ingredient that ticked every box

Vobra Special Petfoods was founded in 1932 and has nearly a century of experience in producing pet food. Harold Tiekstra, Account Manager Feed and Pet Food: “The first order was placed with Avebe in 2003. Vobra returned in 2005 and they been a regular and very satisfied customer since 2007.”

From ice cream to meat alternatives

One protein, multiple functionalities

PerfectaSOL^® potato proteins are suited to a wide range of food applications. Their emulsifying properties make them ideal for dressings, sauces and dairy-free cheese. Their foaming functionality supports confectionery toppings and egg-free bakery products. Their gelling behaviour delivers texture and binding in meat substitutes and processed meat. In dairy alternatives and ice cream, they replicate the mouthfeel and stability of animal proteins without the allergen declaration.

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“Getting mouthfeel right in formulation is one of the biggest challenges in plant-based & hybrid dairy. Through our work in texture science and a broad portfolio of solutions, we’ve identified approaches that consistently deliver consumer-preferred mouthfeel experiences.”

Akkelien Vermüe Strategic Marketing Manager

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Frequently asked questions

Can potato-based ingredients be used in hybrid dairy products?

Yes. Potato-based starches and proteins, such as PerfectaSOL^®, can help combine dairy and plant-based ingredients into a stable, creamy hybrid dairy product. They can also support reformulation goals such as lowering dairy protein or fat content while retaining familiar sensory properties.

How are potato-based ingredients used in cheese products?

Potato starch and potato protein can be used to control texture, melt, stretch, firmness, water binding, emulsification and mouthfeel in processed, plant-based and hybrid cheese products. Avebe offers a portfolio of PerfectaMYL^® and PerfectaSOL^® solutions to address a wide variety of processed, plant-based and hybrid cheese applications.

How are potato-based ingredients used in dairy products?

Potato-based starches and proteins can be used to improve creaminess, mouthfeel, viscosity, stability and water binding in dairy products. Depending on the ingredient and formulation, they can also support fat reduction, partial protein replacement, whey binding and syneresis control in applications such as yoghurt, cream cheese, dairy desserts, processed cheese and dairy spreads.

How are potato-based ingredients used in confectionery?

Potato starch and potato protein can provide gelling, foaming, aeration, elasticity, bite and texture stability in confectionery products. They can be used in applications such as gummies, fruit chews, marshmallows, foamed jellies, foamed liquorice, pastilles and other aerated or gelatin-free sweets.

Avebe offers PerfectaGEL^® for (vegan) gummy confectionery and PerfectaSOL^® for plant-based foamed and aerated confectionery.

Potato proteins match the emulsifying, foaming and gelling performance of caseinates, whey and egg. They also allow for a vegan and allergen-free clean-label credential that animal proteins can never offer. Talk to our experts about the right protein fraction for your application.