Meat
Clean label potato starch and fibre solutions for meat, plant-based and hybrid meat products
Consumers want shorter, more recognisable ingredient lists and regulators are tightening the rules around phosphates and modified starches. Meanwhile plant-based alternatives are raising the bar on what a meat product label can look like. If your meat products need a boost, check out Avebe’s portfolio of potato-based starches and fibres. We’ll help you ground, form, emulsify, inject or tumble clean label meat products you can be proud of.
Products
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.
PerfectaBIND®
First choice for low-protein products Feedback sturen Vertaalresultaten beschikbaar
PerfectaBIND® outperforms native and modified starches in processed meat applications, delivering excellent water binding, improved storage stability and less purge. It allows manufacturers of ham, sausages and canned meats to reduce or eliminate phosphates from their formulations. Use it to get a cleaner label and realise meaningful cost savings without any compromise in texture, consistency or functionality.
Case studies
Solutions in practice
Monday, 15 June 2026
Replacing five ingredients with one by PerfectaBIND® C in shoulder ham
A manufacturer of shoulder ham was working with a complex brine formulation that included native potato starch, soy protein isolate, carrageenan and phosphate to achieve the required water retention and texture in a 90% injection-level product.
PerfectaSOL® our proven perfect texturizing for plant-based food products
Coating adhesion is one of the most technically demanding challenges in plant-based meat production. Without the connective tissue proteins present in conventional meat, plant-based formats struggle to hold breadcrumbs, batter and other coatings through frying, freezing and reheating. PerfectaSOL® addresses this through its exceptional water and fat binding capacity and its ability to form stable emulsions. Applied in plant-based nuggets, schnitzels and burger patties, it acts as both a structural binder and a surface adhesion agent, improving the mechanical integrity of the product matrix while also providing the surface moisture and fat distribution that coatings need to adhere consistently. PerfectaSOL® allows you to produce plant-based coated products that hold their coating through the full thermal cycle.
Combining animal and plant proteins can create challenges in binding, water retention and texture consistency. PerfectaSOL® helps stabilise the hybrid protein network, acting as a functional bridge between animal and plant proteins. Applied in hybrid burgers, meatballs and whole-muscle concepts, it supports binding, cohesion and process stability, helping producers deliver a familiar meat-like texture while reducing reliance on animal-derived ingredients.
Potato-based solutions across all meat formats
Avebe’s potato-based starches and fibres cover the full spectrum of meat processing methods, giving formulators a clean-label toolkit that adapts to the specific functional demands of each format.
- Ground and formed: In burger patties, meatballs, nuggets and restructured products, PerfectaBIND® C provides water and fat binding that keeps formed products cohesive through cooking and reheating, while enabling the removal of modified starches and phosphates from the recipe. PuraMYL® 300 offers an additional phosphate replacement route for applications where cooking yield and sliceability are the primary targets.
- Emulsified: In fine-emulsion products such as frankfurters, mortadella and chicken sausages, PerfectaBIND® C replaces native potato starch at equivalent inclusion levels while delivering measurably better water binding performance in high-salt matrices. PerfectaBIND® FP contributes emulsification stability in applications that use emulsified fat. Its fibre-to-fat-to-water emulsion ratio produces consistent texture and bite throughout the product.
- Injected and tumbled: In whole muscle products such as cooked ham, shoulder ham and poultry breast, PerfectaBIND® C integrates directly into the brine and replaces the combination of native starch, soy protein and carrageenan that conventional formulations rely on. PuraMYL® 300 provides a phosphate-free brine option for producers targeting E-number reduction. It maintains yield, firmness and purge control across shelf life without any modification to the existing line or process.
Expert in the spotlight
“Meat producers want fewer additives, shorter labels and no allergen concerns. Our potato-based starches and fibres allow them to do more with less, across every meat format from emulsified sausages to injected whole muscle products.”
Akkelien Vermüe
Strategic Marketing ManagerMore information
Frequently asked questions
Clean label performance across every cut and format
From emulsified sausages to injected whole muscle products and plant-based alternatives, Avebe’s potato-based solutions deliver the binding, yield and label simplicity that modern meat producers need. Our application experts work with you from formulation to production scale-up.
