Avebe

Avebe is a cooperative of starch-potato growers focused on the market. Traditionally we only focused on extracting starch from potatoes. However, by developing innovative methods we now also extract proteins from potatoes that are intended for the food industry. But there is more…. To us a potato is a source of opportunities with even more ingredients that can be turned into value. In other words, if it’s in there, we’ll extract it!

IN FOODS
THE FIRST STEPS
IN GOOD NUTRITION
CREATING VALUE
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Potato starch naturally contains two types of starch: amylose and amylopectin. This is a special combination that gives starch its unique properties. But the combination also means that potato starch does not yield such a glossy end product as tapioca starch. In the search for the solution to this problem, W.C. Bus, director of Research and Development (R&D) at Avebe, worked with a separation technique based on salt. This gave rise to the first potato starch derivative with the characteristics demanded by the food industry. A ‘short, smooth and glossy’ starch. The foundation had been laid; Avebe became much more than a supplier of simple starches and derivatives. 

The factory in Ter Apelkanaal was expanded with a production line for highly viscous potato starch. Producers of dairy products who were looking for binding properties were very pleased with the product. With this development, Avebe established itself once and for all in the world of foods in the early sixties.

Avebe took the first step towards high-quality derivatives in the early fifties. Driven by curiosity and technical progress, the first smart products developed.

It wasn’t long before Avebe followed this up with what was for that time a ground breaking technology. Although there was a starch that provided a good structure and binding properties, the pudding and custard still had to be boiled in order for the starch to do its work. This is an unstable process that takes a lot of time and involves risks. If you briefly lose focus, you end up with lumps or run the risk that the product burns. Avebe also found a solution for this. The Paselli product range was introduced. Cold-soluble starch, so that the cookers could be disposed of and with Paselli P you could quickly and easily make a pudding and with Paselli BC you could produce an excellent bakery cream in no time at all. 

Avebe had considered the wishes of the market and responded well to them. The R&D of Avebe, just like the company itself, was in full development.

IN FOODS
THE FIRST STEPS
THEN:
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The method using salts to separate amylopectin and amylose once formed the basis. New techniques and developments resulted in a whole range of new products. For example, based on the product Eliane; starch from potatoes that, through natural selection, only contain amylopectin. This starch has a short texture in itself and is smooth and glossy. Modification with enzymes also became possible, which resulted in the product Etenia. This is a type of starch that has the desired properties and can also be melted, solidified and frozen several times, without compromising the quality. Properties that you don’t really expect from starch at all, but that offer a lot of added value as a replacement for fat
in dairy and bakery products in particular.

Innovation by nature; innovation is in Avebe’s nature. With products that respond to major trends, such as all-vegetable nutrition, Avebe is playing an important role in the global food market of the 21st century.
 The cooperative brings this together under the term ‘Good Food’: healthy, sustainable food that is full of flavour and adds value.

Unique potato protein
The unabating flow of new products and developments reached a new peak with the development of Solanic, Avebe’s unique potato protein. A product that opened new doors and markets. This protein can be used to replace animal proteins, for example. Ground breaking in the development of fully plant-based meat substitutes. Value creation is always central to the cooperative. Added value for customers with products that are not only easy to use, but above all are better, taste good and are sustainably produced. Put simply: Good Food.

Avebe’s decision to bring together all the innovative power and to move into an innovation centre at the Zernike Campus in Groningen was therefore easily made. Knowledge of potato products is combined quickly and intelligently. That’s how Avebe guarantees the added value of innovation, not only for today, but also for tomorrow.

IN GOOD NUTRITION
CREATING VALUE
NOW:
IN GOOD NUTRITION
CREATING VALUE
IN FOODS
THE FIRST STEPS

Avebe took the first step towards high-quality derivatives in the early fifties. Driven by curiosity and technical progress, the first smart products developed.

Potato starch naturally contains two types of starch: amylose and amylopectin. This is a special combination that gives starch its unique properties. But the combination also means that potato starch does not yield such a glossy end product as tapioca starch. In the search for the solution to this problem, W.C. Bus, director of Research and Development (R&D) at Avebe, worked with a separation technique based on salt. This gave rise to the first potato starch derivative with the characteristics demanded by the food industry. A ‘short, smooth and glossy’ starch. The foundation had been laid; Avebe became much more than a supplier of simple starches and derivatives. 

The factory in Ter Apelkanaal was expanded with a production line for highly viscous potato starch. Producers of dairy products who were looking for binding properties were very pleased with the product. With this development, Avebe established itself once and for all in the world of foods in the early sixties.

It wasn’t long before Avebe followed this up with what was for that time a ground breaking technology. Although there was a starch that provided a good structure and binding properties, the pudding and custard still had to be boiled in order for the starch to do its work. This is an unstable process that takes a lot of time and involves risks. If you briefly lose focus, you end up with lumps or run the risk that the product burns. Avebe also found a solution for this. The Paselli product range was introduced. Cold-soluble starch, so that the cookers could be disposed of and with Paselli P you could quickly and easily make a pudding and with Paselli BC you could produce an excellent bakery cream in no time at all. 

Avebe had considered the wishes of the market and responded well to them. The R&D of Avebe, just like the company itself, was in full development.

THE FIRST STEPS
IN FOODS
CREATING VALUE
IN GOOD NUTRITION

Innovation by nature; innovation is in Avebe’s nature. With products that respond to major trends, such as all-vegetable nutrition, Avebe is playing an important role in the global food market of the 21st century.
 The cooperative brings this together under the term ‘Good Food’: healthy, sustainable food that is full of flavour and adds value.

The method using salts to separate amylopectin and amylose once formed the basis. New techniques and developments resulted in a whole range of new products. For example, based on the product Eliane; starch from potatoes that, through natural selection, only contain amylopectin. This starch has a short texture in itself and is smooth and glossy. Modification with enzymes also became possible, which resulted in the product Etenia. This is a type of starch that has the desired properties and can also be melted, solidified and frozen several times, without compromising the quality. Properties that you don’t really expect from starch at all, but that offer a lot of added value as a replacement for fat in dairy and bakery products in particular.

Unique potato protein
The unabating flow of new products and developments reached a new peak with the development of Solanic, Avebe’s unique potato protein. A product that opened new doors and markets. This protein can be used to replace animal proteins, for example. Ground breaking in the development of fully plant-based meat substitutes. Value creation is always central to the cooperative. Added value for customers with products that are not only easy to use, but above all are better, taste good and are sustainably produced. Put simply: Good Food.

Avebe’s decision to bring together all the innovative power and to move into an innovation centre at the Zernike Campus in Groningen was therefore easily made. Knowledge of potato products is combined quickly and intelligently. That’s how Avebe guarantees the added value of innovation, not only for today, but also for tomorrow.