Global Food Forums hosted its first webinar for AVEBE on October 27, 2020. This presentation is now available On Demand*. The topic is “New Clean Label Texturizing Solutions for Dairy & Plant-Based Alternatives.”
AVEBE, a world leading producer of functional ingredients from potatoes, will discuss innovative technologies and new texture solutions developed to assist in developing high quality clean label dairy and plant-based alternative dairy products. It notes that demand for clean label foods has become the new normal and consumer interest in plant-based alternatives has exploded. Developing products that meet the desired sensory profile, cost, & shelf life—all produced with traceable, sustainably sourced and recognizable ingredients can be challenging.
The first presenter on “Texturizing Solutions for Dairy & Plant-Based Alternatives” will be Michael Finfrock, North American Business Development Manager for AVEBE’s Solanic® Potato Proteins. He is a Food Scientist with 25 years of diversified experience selling specialty food ingredients, managing R&D development projects, and leading teams. He possesses technical expertise in vegetarian food systems, meat analog technologies, functional ingredients and process development. Before joining AVEBE, Michael started his career in product development at Worthington Foods (now the Kellogg Company), then moving on to other companies such as The Solae Company, MGP Ingredients, and DSM Food Specialties.
Finrock will be followed by Alnout Koedijk, the Global Strategic Marketing Manager at Avebe U.A, which is located in Veendam, the Netherlands. Alnout has over 10 years of marketing experience in different industries as well B2B as B2C and has joined AVEBE U.A in October 2019. His focus is on plant-based solution strategies and technologies to address current and future market needs. He translates consumer insights, emerging trends and customer needs into new plant-based and clean label ingredient solutions.
AVEBE is a cooperative of starch-potato growers that has developed innovative methods to extract proteins, starches and create unique solutions for the food industry. To AVEBE, a potato is a source of opportunities with even more ingredients that can be turned into value.
*If you have not registered previously or are using a new browser to view the presentation, you will need to register.
