The year at a glance

At the end of August, the first potatoes arrive for the 2024/2025 potato campaign. During the campaign, the potatoes are delivered to and processed at the potato starch factories in the Netherlands and Germany.

In September, a technical training session for food distributors takes place at Avebe’s Innovation Center Around twenty participants from countries including Great Britain, Austria, the United Arab Emirates, Oman, Kuwait, Hungary, Slovakia, Uruguay, Paraguay and Chile learn more about the functional properties and technical solutions of potato starch and protein in applications such as (plant-based) dairy, (plant-based) meat, bakery & snacks, soups & sauces and confectionery.

Avebe wins the World Plant-Based Ingredient Innovation Award at Bridge2Food North America in Minneapolis with its PerfectaSOL® solution for plant-based fermented yoghurt.

Avebe and ChainCraft sign a memorandum of understanding for collaboration. This partnership focuses on converting Avebe’s potato juice side stream into high-quality circular fatty acids and fertilisers using ChainCraft’s innovative fermentation technology. The collaboration promotes greater circularity and also delivers energy savings.

From the 2023/2024 financial year onwards, Avebe publishes its annual report as a website with interactive components. An annual report that is accessible and appealing to a wide audience.

Subsidiary Averis launches a new strategy: Route 2030. The focus is on strengthening the foundations, harnessing the power of innovation and broadening horizons. This new route also comes with a new corporate identity! Read more about Route 2030 here.

Aviko and Averis conclude a trade agreement for seed potatoes. This gives Aviko direct access to Averis seed potatoes for its growers and enables it to meet the growing demand for resistant varieties. This collaboration fits perfectly with Averis’s new Route 2030 strategy.

Avebe is present at Food Ingredients China in Shanghai. With around 1,670 stands and more than 170,000 visitors, Food Ingredients China is a key event for food innovation in Asia. Clean-label solutions for various food products are the main theme of this trade fair. Avebe showcases innovations for plant-based yoghurt, yoghurt spread, freeze-dried yoghurt, ice cream and processed cheese.

Avebe introduces PerfectaMAR® to the surimi market. Surimi is a group of food products based on minced white fish, such as crab sticks and imitation crab. PerfectaMAR® ensures that the texture - particularly firmness and elasticity - remains intact. Enzymes in the fish can affect texture, but PerfectaMAR® prevents this, guaranteeing customers high-quality surimi. Read more about this innovation here!

Together with TNO, Wageningen University & Research and other companies, Avebe is working on a promising method for producing plant-based meat alternatives: 3D food printing. Food security is a topical issue for food producers. Our colleague Annet Vrieling, Application Specialist, is involved in the collaboration: “We want to shape the future of food - both literally and figuratively.”

We welcome more than 500 farmer members and employees to the Starch Potato Days at Averis in Valthermond. A particularly festive edition to mark Averis’s 70th anniversary! Visitors see demonstrations in the field and gain a unique insight into breeding activities: from greenhouse to laboratory and from seedling to variety. A special anniversary film looks back at the history of Averis and forward to the future.

Avebe attends IFT FIRST 2025 in Chicago, the largest food ingredients trade fair in the United States. Healthy, nutritious plant-based food was a key topic, with great interest in our plant-based source of inspiration: the potato. Discussions are held with visitors from 193 different companies about how the humble potato can transform products - whether foaming, gelling or emulsifying - to create delicious (plant-based) foods.