From potato to potential
By Avebe on 02-12-2020
Market research has shown that one of the key food drivers for 2018 is that customers are more mindful and conscious than ever of making responsible food choices (Williams, 2017). These food choices are not only healthy, but also take sustainability in account. Additional studies show that the worldwide vegan market has grown enormously over the last five years and will continue to grow (FMI, 2018). The universal trend of plant-based diets and growing green attitudes is shifting plant-based food and vegan offerings into the mainstream market – green and clean are here to stay. This shifted market is asking for some smart production solutions to serve flexitarians, vegans and lactose-resistant consumers that stop or reduce the consumption of animal-derived products in their diet.
Due to this shifting market, the food industry is facing an enormous challenge to create dairy-free products that give the same texture, feel and taste like regular dairy products. The end user does not wish to sacrifice taste or texture and still likes their pizza best topped with warm, sticky, tasty, melted cheese. It is up to the industry to meet this challenge and come up with some smart solutions.
Avebe is dedicated to developing such sustainable solutions and has created a platform for fully clean plant-based solutions in “free-from” (EU-allergens) applications. This white paper will show you multiple solutions for the EU market to produce green and dairy-free for vegans, flexitarians, and lactose-resistant end users.
The Key to the Future Is to Serve the Millennials
Veggie solutions will lead you into the future. Studies show that the plant-based consumer potential will reach up to 25 percent of the population (Crawford, 2017). While Generation X and Baby Boomers are less focused on the environment and vegan food, the Millenial generation (born 1980-2000) show a much different behavior.
Source: C&R Research
Millennials are much more focused and concerned with products that are vegan and environmentally friendly. Most importantly, Millennials are also currently the largest generation of shoppers. Producers can easily implement high-standard dairy-free solutions and realize the benefit of this relatively new trend. It is time to serve the veggies!
The Millennial prefers healthy plant-based products with a short ingredient list. In addition, their priority purchasing driver is the product’s sustainability (Nielsen, 2015). That factor makes potato-based products an excellent fit for this group. A study conducted by the Delft University (Ertug et all, 2011) show that the potato enjoys a very environmentally friendly footprint. Furthermore, potatoes are locally grown and fair trade. The upshot? The potato covers every major Millennial concern: it’s a perfect green solution.
From Potato to Potential
Avebe offers a new potato-texturizing system that can be used to produce excellent, dairy-free products with good teture and tast.
This dairy-free solution has the same unique creamy texture and mouth feel as conventional dairy, and with a neutral taste. Multiple textures are possible with this system. This solution is not only dairy-free, labelling non-GMO, and “free-from” allergen, but also kosher and halal certified. This certification opens the door to expand to other cultures and markets.
In most cases, current machinery and production process can stay in place, requiring little or no new investment. Because your consumer target group can expand through a dairy-free solution, your market share could expand.
Life is great, Dairy-free makes it better!
Our pizza topping is among our successfully dairy-free implemented solutions. It performed extremely well in appearance, taste, meltability, texture and stretch.
Dairy-free pizza topping can easily be introduced and added to your production process. The neutral taste and white color base are ideal for creating multiple diversifications. Below is the application information regarding the pizza topping.
In addition to pizza topping, Avebe also offers great dairy-free solutions for sandwich slices spreads, desserts and ice cream. We have a team of experts that will investigate the best solution for your veggie challenge. Contact us for detailed cost calculation, recipes and/or processes.
Are You Ready for the Future?
For food producers wishing to maintain or increase market share, it is vital to adopt the new standard. Embracing this change and offering a vegan, dairy-free choice to the end users of your products is critical for a successful future. Reshaping your business today will create new, sustainable opportunities.
Contact Avebe for details cost calculations, recipes and/or processes, or any other questions. Many recipes and production processes of local product varieties are available to you. Contact us directly via firstname.lastname@example.org or find your local sales contact here: https://www.avebe.com/contacts.
Avebe is a cooperation of 2,500 growers of starch potatoes in the Netherlands and Germany. Each year, the starch potatoes of the members are processed into high-grade ingredients based on potato starch and potato protein; they add value to food products worldwide. Avebe works continuously on developing new opportunities and applications based on starch potatoes and is focused on sustainable continuity. The company has over 1,300 employees and production sites in the Netherlands, Germany and Sweden and the sales offices in the USA, Europe, Asia and the Middle East. The Head Office is located in Veendam, the Netherlands. Avebe is a trade name of Coöperatie AVEBE U.A., with its registered office in Veendam (Chamber of Commerce No: 0230084).
Williams, L.A. (2017). Top Ten Trends for 2017 by Innova Market Insights. Retrieved from http://www.foodingredientsfirst.com/Webinars/Top-Ten-Trends-for-2017.html
FMI (2018). Lactose Free Dairy Products Market: Yoghurt Product Type to Lead in Terms of Revenue During the Forecast Period: Global Industry Analysis (2012 – 2016) and Opportunity Assessment (2017 – 2027). Retrieved from https://www.futuremarketinsights.com/reports/lactose-free-dairy-products-market.
Crawford, E. (2017). Consumer interpretation of clean label trend varies by generation. Retrieved from https://www.foodnavigator-usa.com/Article/2017/02/13/Consumer-understanding-in-clean-lael-trend-varies-by-generation
Nielsen. (2015). The Sustainability Imperative: New insights on consumer expectations. Retrieved from https://www.nielsen.com/us/en/insights/news/2015/green-generation-on-millennials-say-sustainability-is-a-shopping-priority.html
Ertug, E. & Martinez-Aldaya, > & Ysbert Hoekstra, A. (2011). The water footprint of soy milk and soy burger and equivalent animal products. Unesco – IHE Institute for Water Eduction, Delft, The Netherlands.
This article has been written by and published with permission of Avebe.