Plant-based dairy is, perhaps, the longest-running success story of the plant-based movement.

In parts of the world, people have been drinking milk alternatives for centuries, whilst margarine has widely been made without the use of animal products since the end of the Second World War.

But there is no doubt that the dairy-free trend has really picked up in recent years.

There is now a lot more choice when it comes to plant-based dairy, such as plant-based yoghurts, desserts, dips and spreads, creams, and plant-based cheeses like slices or shreds.

And for producers, particularly in creating plant-based cheesewith the right taste and texture, the results can be disappointing. In short, it is a challenge to get right.

So, in this episode of the Food Matters Live podcast, made in partnership with Royal Avebe, we are turning once again to potatoes to see how versatile versatile ingredients from this vegetable might be able to help.

It is a source for starch and protein ingredients, as well as being a staple, and products derived from it can be used across the plant-based dairy sector.

The question is: How does potato overcome the challenges in creating the perfect plant-based dairy and plant-based cheese?

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.

Meleknur Tüzün, Global Segment Manager, Royal Avebe

Akkelien Vermüe, Strategic Marketing Manager, Royal Avebe