The market research firm Transparency Market Research has recently published a comprehensive analysis of the potato protein market for the 2017-2026 forecast period. The report anticipates a moderate annual growth rate of 3.6% over the forecast period and a market volume of more than 150 million US dollars by the end of 2026.
Avebe Launches PerfectaSOL Potato Protein for Use in Alt Dairy, Confectionery & More
Avebe, a Dutch supplier of potato-based ingredients, has launched a new product called PerfectaSOL®, described as the “next generation of potato protein products”. PerfectaSOL is said to be an ideal texturiser for plant-based dairy alternatives, with a range of properties including gelling, smoothness, emulsifying, stability, and a neutral white color. It can replace ingredients such as modified starches and hydrocolloids, allowing for clean-label formulations. PerfectaSOL can also be used to make plant-based baked goods; Avebe’s R&D team has successfully used it to develop products such as aloo tikki potato cookies and vegan donuts. Additionally, the ingredient can completely replace the gelling and foaming properties of gelatin in molded candies, marshmallows, and other confectionery. Unlike some plant-based proteins, PerfectaSOL is allergen-free and is said to have …