Potato TexaPure: Innovation in Sustainable Meat Alternatives with Potatoes
During Fi Europe, Jan Vandendriessche, Business Development Manager, discusses Potato Cheezz and the latest addition to the product line: Potato TexaPure. Both products, developed by Aviko Rixona, contribute to more sustainable solutions for the food industry.
What makes Potato Cheezz and Potato TexaPure so special?
“Potato Cheezz and Potato TexaPure are two groundbreaking innovations made from potatoes, both developed by Aviko Rixona,” Jan explains.
“Potato Cheezz is the very first plant-based cheese made from potatoes, featuring a rich flavor and creamy texture. It’s the perfect solution for food manufacturers looking for a plant-based, sustainable, and healthier alternative to traditional cheese.”
“While exploring applications for Potato Cheezz, we discovered it was also highly effective in hybrid meat products. This led to the creation of TexaPure—the ideal product for optimizing meat and meat alternatives. TexaPure enhances juiciness and texture without compromising flavor.”
Why is Potato TexaPure an important development in the food industry?
“With TexaPure, we’re unlocking even more potential from potatoes,” says Jan enthusiastically. “TexaPure improves the juiciness and texture of meat and meat substitutes, resulting in a richer flavor experience. It retains moisture in the final product and creates a creamy mouthfeel without relying on fats.”
“This is crucial for manufacturers looking to meet the growing demand for healthier and more sustainable products. More and more people are choosing plant-based alternatives or flexitarian options, and the rise of hybrid meat products aligns with this trend. With TexaPure, food manufacturers can develop healthier and more sustainable products, perfectly aligning with market demands.”
Jan adds, “We strongly believe in the health and sustainability benefits of TexaPure, but its true potential is best experienced by tasting it. During the Innovation Tour, visitors will have the opportunity to do just that.”
What has the response been to TexaPure at Fi Europe?
“We’ve already received plenty of positive feedback about the rich texture and juiciness of the products,” Jan shares. “Many visitors were surprised that TexaPure could create such a fatty mouthfeel without using coconut fat or other oils. Even industry professionals didn’t expect this level of versatility from a potato-based product.”
What does the future hold for Potato Cheezz and TexaPure?
“The future looks very promising for Potato Cheezz and TexaPure,” says Jan. “With these products, we can create new possibilities, like a modern twist on the classic cheeseburger. For example, by combining 20% Potato Cheezz shreds, 10% TexaPure, and 70% minced meat, we reduce the use of meat and dairy while preserving juiciness, rich flavor, and texture.”
“These innovations provide manufacturers with the opportunity to develop healthier, more sustainable products that perfectly cater to growing consumer demand. The synergy between these two products is incredible, and we are confident they will play a significant role in the future of the food industry.”
