for samples, concept demonstrations or more information, please contact us.
Congratulations to our partners at AVEBE who have won the Most Novel Protein Award from Bridge2Food for Perfectasol D520 in Pizza Cheese.
Further information can found on the AVEBE website here:
The award was presented during the Bridge2Food Protein Summit 2018, world’s largest protein platform, on 25 October in Lille (France).
Perfectasol D520 is a unique combination of potato starch and potato protein and makes it possible to make a 100% plant-based pizza cheese. This ‘topping’ has the same properties as dairy-based cheese; well shreddable and sliceable with excellent melting properties and the ‘stretch’ of mozzarella. Perfectasol D520 has a neutral taste and colour and is ‘clean label’ (no e-numbers)….
We have a number of solutions for the creation of vegan pizza cheese for industrial cheese producers.
Utilising a combination of several starches, we are able to produce a concept analogue cheese free from milk proteins.
Our concept offers:
– good stretch
– exceptional melting characteristics
– low slide
– very cost effective
For more information, samples and a free initial consultation, please contact us.
Daymer Ingredients welcome a new innovation concept from AVEBE to produce a Vegan Cream Cheese.
Using AVEBE’s Perfectasol D500 clean label texturiser, a vegan cream cheese can be produced using indirect heat, coconut oil, water, salt and little citric acid.
For more information, samples and indicative pricing please, contact us.