The Potato Protein Journey of Royal Avebe

Royal Avebe, one of the largest producers of vegetable protein in the Netherlands, is committed to utilizing the unique properties of potato protein for various applications.

Marc Laus, Director of Market Innovation at Avebe, discusses the company's innovations and advancements in potato protein, highlighting their environmental initiatives, product development, and the increasing demand for sustainable and allergen-free plant-based products.

How it started

Marc Laus:

"In the late 1970s, potato juice was discharged into local canals, causing foam heads and nuisance. Although this was common practice at the time, Avebe no longer considered it desirable and the law changed. We therefore started looking for a solution for this residual flow."

"An alternative process had to be developed to remove protein from the potato juice, after which the juice could be concentrated for agricultural applications such as fertilisation. In the late 1970s, we developed a coagulation process in which the protein flocculates using steam. This resulted in Protamyl, used in animal feed applications, and Protastar for animal feed."

"In the 1990s and early 2000s, much research was conducted into the use of membrane technology to extract potato protein, but this was not applicable on a large scale. It was not until 2007 that we succeeded in extracting protein from the potato in liquid form. What was initially only suitable for animal feed, Avebe can now also use for human food. The first potato protein factory was opened in Gasselternijveen."

Perfectly soluble while retaining functionality

Marc Laus:

"What is particularly unique about potato protein is that it is highly soluble while maintaining high functionality. We discovered that certain potato proteins have excellent foaming, gelling and emulsifying properties. This can be applied in plant-based bakery products such as meringue and macarons, or in plant-based confectionery, for example. Our potato protein also gives a perfect texture to plant-based meat or dairy, such as in 3D-printed steaks."

"Over the years, the demand for plant-based products has continued to increase. Many of these products contain allergens such as gluten or soy. The advantage of potato protein is that it is allergen-free. Our innovation centre on the campus in Groningen is set up in such a way that we can continue to develop together with the customer."

"For example, think of a pilot plant for research into protein extraction and various laboratories where we develop product applications. For example, we have a lab specifically for the development of plant-based dairy applications, a lab for plant-based meat substitutes and a lab where gelatin-free sweets are developed."

New applications

Marc Laus:

"There are many developments in various markets that require more sustainable raw materials, new ingredients and healthier food. A good example is that we recently won the World Plant-Based Innovation Award at the Bridge2Food event in America with our PerfectaSOL® in plant-based fermented yoghurt. There is also an increasing need for bio-based (green) alternatives in markets that are new to Avebe, such as personal care."

"We also see new opportunities in the food market. The focus in food is often on the texture that we can improve with our potato protein. We investigate how our products can also contribute to a higher nutritional value of food and whether special properties of our proteins can add extra value in specific applications."

"Many plant-based food sources can lead to a deficiency of important amino acids, but this is not the case with potato protein. That is why our protein is so suitable for applications in which the nutritional value of protein is important. In this way, we go from ideal to business with impact."

"It is not only market trends that make producers want to become more sustainable. Often new guidelines or regulations also play a role, such as an upcoming ban on microplastics, emerging sustainability labels or the well-known Nutriscore label on food products. These developments offer plenty of opportunities for Avebe.