Can you tell us a little bit about Royal Avebe’s contributions to sustainability and the global protein transition?

We implement sustainability programs along the entire chain, from the field to our customers, to minimize our ecological footprint. We have a sustainability program for our farmer members that focuses on a healthy company, healthy soil and a healthy environment. Within our operational processes, we implement six specific programs with the aim of reducing our ecological footprint by 30% in 2030. We valorise our output of potato proteins from animal feed to human food, and by developing premium texture solutions based on these potato proteins we enable our customers to develop better plant-based foods, thus contributing to the required protein transition. All sustainability programs are integrated into our business strategy. Our CEO has ultimate responsibility for the sustainability programs. We are very proud of our Ecovadis Gold score. Ecovadis is a platform that assesses the sustainability performance on four core themes: environment, ethics, labor, and human rights, and sustainable purchasing. The Gold score means that we belong to the best 5% within our sector.

What is Avebe’s position or reach in the US market? Are there any notable differences from the European part of the business?

Avebe is the leading supplier of potato-based ingredients globally. With a more than 100 year history in Europe it holds a leading position across many food categories. In the US, a market historically dominated by corn- and soy-based ingredients, Avebe is focusing on strategic segments where the unique attributes of potato-based ingredients deliver demonstrable advantage. This is particularly true in plant-based applications such as alt cheese, dairy, and meat.

As a Dutch company centered around potatoes, can you explain a little bit about the benefits and various applications of potato protein in plant-based foods?

Our potato proteins are isolated in the native form, meaning they stay soluble in water and maintain their unique functional properties, such as strong gelation upon heating, excellent emulsification, and very good foaming. They are widely used to bind and give cohesion to plant-based meat alternatives, to stabilize and texturize plant-based dairy & cheese alternatives, and to give aeration and stability to egg-free bakery and confectionery applications. In addition, potato proteins are nutritionally complete proteins, which are free from allergen labelling* and more sustainable than other plant proteins, such as from soy, pea, and oat.

*dependant on relevant food labelling legislation.

Can you tell us about your personal interest in plant-based and alternative proteins and passion for innovative food ingredients?

I believe the food industry has to and can make a major contribution to stop the negative consequences of climate change to us all. I believe that we, as food industry, have a very important task to help accomplish the required transition from animal- to plant-based proteins. It is our job to develop sustainable food products that consumers like and want to buy, with the right taste and texture, the right nutritional value, the right price and availability. I am passionate about contributing to this, using the endless opportunities of the potato as a raw material.

At Course Americas 2023, you will be leading a workshop about Potato Protein. What can attendees look forward to about this session?

The workshop is the most important part of the event, a unique feature of Bridge2Food compared to other protein courses. It allows the attendees to really see, feel and taste how the various proteins perform in a broad range of applications. We will show a vegan and clean label chicken alternative, using potato protein as binder to provide firmness and cohesion (no egg white or methylcellulose). We also have several plant-based cheese alternatives, from spreadable cream cheese to hard, grated Parmesan-style cheese, demonstrating the wide range of textures that our potato protein/starch solutions can deliver. And we will bring a number of egg- and gelatin-free confectionery products, such as macarons and marshmallows, with great aeration, volume stability, and elasticity.

Secure your spot at Course Americas 2023 today!