Deep dive: Potato, could this be the future of plant-based meat?
As more and more of us turn to a plant-based diet, the challenges the sector faces continue to come into sharper focus.
One of the biggest, is recreating the appearance, texture, flavour and mouthfeel of meat products.
On the Food Matters Live podcast, we have often talked to companies investing heavily in Research and Development to try to address these complex challenges.
In this episode, made in partnership with Royal Avebe, we are asking if the answers could be found in a surprising place – inside starch potatoes?
The potato is a vegetable which feeds a billion people a day, but it is also becoming renowned as a source of protein, fibre and starch ingredients.
It is also being used as an ingredient for processes like gelation and emulsification.
So, as the latest data shows that 25% of the UK population alone might be vegan or vegetarian by 2025, could the potato be about to increase its already significant influence on the global food industry?
Royal Avebe is a market-oriented cooperative of starch potato growers with a great heritage.
They take responsibility for the whole process, from crop to shop and have been doing so since 1919. They are on top of trends, and their international experts help food producers worldwide with the right application of their potato-based ingredients.
From plant-based burgers with the perfect texture and taste, to Asian noodles with the perfect bite, to plant-based desserts that requires no cow, they strive to eliminate allergies, e-numbers and unnatural additives.
Jaap Harkema, Segment Manager, Royal Avebe
Born in Maastricht in the Netherlands, Jaap graduated from Wageningen University (Food Technology) in 1988.
He has worked at Avebe for more than 25 years and is a Marketing and Innovation specialist in the B2B food market.
Jaap has international experience and has spoken at various food ingredient courses and conferences.
He has a long track record in launching new innovative specialty concepts to the market. Some examples include waxy potato starch, Perfectasol texture solutions for plant-based foods and potato protein.
Jaap’s passion is pioneering with innovative food ingredients: Believe in the potential of your innovation and you will find a market when you listen to your prospects and customers carefully!
Akkelien Vermüe, Strategic Marketing Manager, Royal Avebe
Akkelien has over 25 years’ experience within strategic, trade, and consumer marketing, brand, category and product management.
She has worked for A-brands vs private labels, within retail and foodservice channels, with national and international oriented companies.
Akkelien is an insight-oriented manager with a commercial drive and background. She adopts a consumer-centric approach and likes to translate trends, developments and data into strategic opportunities and tactical options.