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PerfectaSOL®

A clean-label, potato-derived texturiser for plant-based dairy, cheese, meat alternatives and confectionery.

PerfectaSOL® is an easy-to-use, 100% natural potato ingredient that delivers full mouthfeel, smoothness, gelling and foaming functionality without modified starches, hydrocolloids or allergens. It enables vegan 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.

Clean label

Replaces modified starches and hydrocolloids naturally

Full texture functionality

Gelling, foaming, binding and emulsification in one ingredient

Process compatible

Works in existing equipment without adaptation

Case studies

Discover more

Friday, 29 May 2026

Consistent performance, reliable quality: starch solutions in specialty paper production

Friday, 29 May 2026

Consistent coating, reliable performance: potato starch binders in paper and board coatings

Plant-based dairy

From spoonable yoghurt to rich desserts

PerfectaSOL® delivers creamy texture, full mouthfeel and neutral flavour in plant-based yoghurts and desserts. It replaces modified starches and hydrocolloids with a 100% natural potato solution that is easy to process and free from allergen labelling requirements.

Plant-based cheese

From stretchy pizza topping to crumbly feta

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 cheeses, PerfectaSOL® works, is neutral in taste, white in colour and doesn’t require anti-caking agents.

Plant-based meat alternatives

Binding and cohesion without E-numbers

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

Gelatin-free gelling and foaming

PerfectaSOL® takes over the gelling and foaming functions of gelatin in winegums, foamed jellies, marshmallows and multi-layered confectionery. It produces stable foam structures and consistent texture in moulded and aerated candy formats. Produce vegan confectionery without changing your production processes.

More information

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 natural potato solution can work for you.

Are you ready to replace modified starches, hydrocolloids and animal-derived ingredients?