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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:

With the product Perfectasol D520 Avebe is the winner of the Most Novel Protein Ingredient Award!

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)….

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