Solanic fosters debate on potato protein functionality

By staff reporter

- Last updated on GMT

Related tags: Nutrition

Solanic is planning a one-day debate on the potential benefits of
vegetable protein and whether functional barriers that presently
lead some companies to plump for animal protein may be overcome.

Solanic is a subsidiary Dutch potato starch group Avebe. It was formed in February of this year, and its brief is to create new value from potatoes by refining, developing and marketing non-starch based ingredients from the tubers. It is part of a move by the parent company away from the commodity end of market and towards value-added ingredients The debate, which is scheduled to take place in Amsterdam on May 11, will play an important role in garnering industry attention to Solanic's activities in the vegetable protein field. The company is developing high performance proteins that it says offer manufacturers many advantages in comparison to animal proteins. Its innovations are said to have been protected through product patents and exclusive cooperation agreements, and commercial production is slated to commence towards the end of this year. Consumer concerns about health and wellness are driving the market for vegetable proteins, but according to Solanic most vegetable proteins, from soy, gluten and pea, for instance, have inferior functional properties when compared to animal proteins. The question is whether potato proteins will overcome these functional barriers, and what benefits they will offer in terms of new product development, food safety, weight management and healthy ageing. "By presenting the opinions of international experts in the field of vegetable and animal proteins about applications, functional and nutritional benefits followed by a lively debate with R&D specialists from the food industry, we will try to determine the true value of a new natural potato protein," said the company.

Related topics: Market Trends, Proteins

Related news

Show more

Related products

show more

Free guidebook to proximate analysis of food

Free guidebook to proximate analysis of food

BÜCHI Labortechnik AG | 20-Apr-2020 | Technical / White Paper

Proximate analysis refers to the quantitative analysis of macromolecules in food. A combination of different techniques, such as extraction, Kjeldahl,...

The unrivalled potential of gelatine

The unrivalled potential of gelatine

Gelita AG | 03-Dec-2018 | Data Sheet

Gelatine’s multifunctional technological properties provide product developers with an unrivalled toolbox for current and future food applications. None...

Related suppliers

Follow us


View more