PerfectaSOL®
Full texture functionality
Plant-based dairy
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
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
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 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.
