Bakery
Potatoes offer an egg replacement that actually works.
Eggs aerate the batter, bind the structure, provide moisture and give the crumb its characteristic texture. Bakeries looking to replace them with a plant-based alternative need to replicate all these functions. Where most egg alternatives fail, PerfectaSOL® delivers. It’s a native potato protein that combines the foaming and gelling functionality of egg in a single ingredient. Bake vegan and egg-free cakes with volume, airiness and cohesiveness comparable to conventional egg-based recipes. PerfectaSOL® integrates into existing bakery formulations without process changes and carries no allergen declaration under EU labelling legislation.
Products
Discover our solutions
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.
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.
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.
Casestudies
Innovation and information
Monday, 15 June 2026
Bake vegan cupcakes and loaf cakes with conventional textures
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.
Why is egg so hard to replace?
Egg is one of the most functionally complex ingredients in baking. It simultaneously provides the foam structure that gives cakes volume, the protein network that sets on heating and holds the crumbs together, the moisture that keeps the texture tender and the emulsification that distributes fat evenly through the batter. Before PerfectaSOL®, no single plant-based ingredient could reproduce all of these properties. This native potato protein has foaming and gelling properties uniquely suited to baked goods. Its high foaming capacity creates stable air bubbles at neutral pH, producing the same aeration that conventional eggs provide. Its gelling performance at elevated temperatures sets the crumb structure cleanly and consistently, preventing collapse and delivering a cohesive and tender bite.
A fast-growing category with a texture problem to solve
Vegan cakes currently make up a small slice of the total global cake market, but that slice is growing at more than twice the rate of its egg-based cousins. This growth is driven by consumers who are committed to plant-based diets as well as flexitarians who will buy a vegan cake if it is genuinely good. Producers who can deliver a vegan cupcake, muffin or loaf cake that meets the expected texture and mouthfeel are positioned to capture a disproportionate share of a rapidly growing market.
PerfectaSOL® delivers across baked formats
PerfectaSOL® works across the core cake formats where egg replacement matters most. In cupcakes and muffins, it delivers dome height, open crumb and moisture retention comparable to egg. In loaf and pound cakes, its gelling properties provide a dense, cohesive crumb and a clean, even slice. PerfectaSOL® can cover both ends of the cake texture spectrum, reducing the number of functional ingredients needed in the bakery portfolio and simplifying reformulation across the full product range. If you’re looking to extend your existing conventional cake range with vegan alternatives, look no further.
More information
Frequenlty asked questions
Bake vegan cakes you can be proud of, and that consumers love
The demand for high-quality vegan and egg-free baked goods is growing fast. PerfectaSOL® gives bakery manufacturers and ingredient suppliers a practical, proven route to vegan cake formulations that deliver on texture, label and process without compromising on quality. Are you looking for plant-based alternatives? Our application experts are ready to work with you from first trial to commercial launch.
