Most of these investments are linked to the expansion of the Solanic potato-protein capacity. The expansion will result in a substantial increase of the production-output volumes, starting this 2021 potato-harvest season. Preparations for further growth are already in place to keep up with the expected growing market demand.

Bart Pennings, Director of Business Development: “A growing number of consumers are looking for plant-based alternatives without compromising on texture and taste. Since 2007, well ahead of the plant-based protein transition, we have successfully supported this consumer demand with our highly functional Solanic potato-protein isolates.”

Avebe’s potato protein is widely used by leading plant-based food companies. For example, by replacing functional animal-based ingredients such as egg protein, gelatin or milk protein with Solanic potato protein in plant-based meat, dairy, and confectionery alternatives. Pennings: “Or in the vegan market, with our latest innovations in cheese applications. At Avebe, we help to achieve a vegan cheese alternative by creating the desired texture, whether it is creamy and spoonable, smooth and spreadable, or firm and cuttable. Our Solanic potato proteins combine excellent functionality, such as emulsifying, gelling and foaming, with a ‘clean label’ declaration: they do not require allergen labelling and can simply be labelled as potato protein. The combination of functionality and clean label declaration makes Solanic perfect for vegan formulations”, Pennings outlines.

Solanic potato protein has the lowest CO2 footprint compared to other commonly used animal and plant-based proteins. The strong growth of the plant-based foods market, together with the desirable properties of Solanic potato proteins, has led to a shortage of supply in recent years. “With the investments and increase in production capacity and our future expansion plans, we’re the right partner to support the food industry with the growing demand for plant-based foods”, concludes