Processed fish
Never mind egg white, potato protein offers better surimi texture protection
Surimi blocks, derived from different tropical and arctic fish species, undergo a process of mixing and grinding. However, the natural enzymes present in fish can cause texture loss. Resulting in decline of gel strength and elasticity. PerfectaMAR®, Avebe’s 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.
Products
Our solutions
A cleaner, more cost-effective alternative to egg white
Egg white powder is used in surimi block production to support texture and product performance. However 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® 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.
A surimi block producer wanted to retain the original texture of the fish protein without adding an allergen declaration to the label. A single ingredient resolved both concerns: PerfectaMAR®. Applied at clean-label dosage levels, it preserved the gelling behaviour of the fish proteins throughout processing delivering blocks with gel strength and elasticity matching the original. The resulting surimi blocks were freeze-thaw stable, free-from allergen labelling according to EU labelling legislation and fully compatible with the existing production process, allowing the producer to maintain premium pricing without the complexity associated with reformulation.
Case studies
Solutions in practice
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.
Expert in the spotlight
“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.”
More information
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.
