Potato starch in practice: from dairy to processed cheese
Avebe’s potato starch ingredients are used by food manufacturers across a wide range of applications. In dairy, a leading yoghurt producer was looking to reduce fat content without compromising the creaminess and mouthfeel that consumers expect.
Avebe’s potato starch ingredients are used by food manufacturers across a wide range of applications. In dairy, a leading yoghurt producer was looking to reduce fat content without compromising the creaminess and mouthfeel that consumers expect. By integrating ETENIA® into their formulation, they achieved a 4%-fat yoghurt that outperformed commercial 5% and 10%-fat products on creaminess scores. The solution required no process adaptation and delivered the bright, white appearance and syneresis-free texture their retail customers demanded.
Significant annual cost savings
In processed cheese, a manufacturer of individually wrapped cheese slices was facing rising casein costs alongside practical quality issues: slices were too sticky and water migration during storage was causing packaging failures. Working with Avebe’s application team, they integrated PerfectaMYL® into their existing formulation. A 4% casein replacement maintained the original texture and sensory quality, eliminated stickiness and water migration, and delivered significant annual cost savings without any changes to their production process.
