PerfectaSOL®
PerfectaSOL® our proven texturizer for plant-based and hybrid food products
PerfectaSOL® drop-in solutions help you easily create cleaner label and more sustainable plant-based & hybrid products with the best-in-class taste and texture customized to consumer expectations of the consumer towards plant-based & hybrid food products. PerfectaSOL® is an easy-to-use potato ingredient system that delivers full mouthfeel, smoothness, gelling and foaming functionality that let you formulate without modified starches, hydrocolloids or allergens. It enables plant-based reformulation with a clean label while retaining the taste and texture of the original product. PerfectaSOL® is free-from compliant under EU labelling legislation, GMO-free, kosher, halal and fully compatible with existing processing equipment across a wide range of applications.
Case studies
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Thursday, 20 August 2026
Build dairy-like melt, bite and mouthfeel without dairy proteins
Plant-based cheese is difficult to formulate because the casein network that naturally creates structure, elasticity and melt is absent. Starch, protein, fat, water and emulsification therefore have to work together to recreate the expected cheese experience.
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.
Plant-based or hybrid dairy
PerfectaSOL® delivers creamy texture, full mouthfeel and neutral flavour in plant-based or hybrid yoghurts and desserts. It replaces modified starches and hydrocolloids with a clean label potato solution that is easy to process and free from allergen labelling requirements according to EU labelling legislation.
Plant-based cheese
PerfectaSOL® covers the full range of plant-based cheese textures from stretchy and melting pizza toppings to firm and elastic slices. Whether you’re producing spreadable cream cheese, crumbly feta, hard parmesan-style formats or other types of plant-based cheeses, PerfectaSOL® works, is neutral in taste, white in colour and doesn’t require anti-caking agents.
Plant-based meat alternatives
PerfectaSOL® replaces egg white and methylcellulose in plant-based burgers, nuggets, chicken strips and frankfurters. It delivers meat-like binding, cohesion and firmness through unique gelation upon heating. You can produce plant-based meat alternatives with a clean label and free-from allergen status.
Confectionery
PerfectaSOL® takes over the foaming and emulsifying functions of gelatin in marshmallows, foamed candy and multi-layered confectionery. It builds stable foam structures and consistent texture in aerated formats. For gummies and jellies, PerfectaSOL® is often preferred together with our PerfectaGEL® range, which delivers best-in-class gelling and setting functionality.
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Frequently asked questions
Are you ready to replace modified starches, hydrocolloids and animal-derived ingredients?
PerfectaSOL® replaces multiple ingredients with a single, clean-label one that delivers texture across your plant-based range. Talk to our experts and find out how our potato solution can work for you.
