Carl: As Business Development Manager Rixona, I advise food producers on how to process Potato Cheezz, a plant-based alternative to cheese, into their products. Applications include plant-based burgers and cheese schnitzels. With this innovation, which, by the way, tastes delicious, we contribute to a more plant-based world.

Manfred: Many of our innovations at Aviko are plant-based. As Senior Product Manager Snackables at Aviko in Steenderen in the Netherlands, I am responsible for the Snackables portfolio. Together with my Research & Development colleagues I develop new plant-based Snackables. among other things. In this respect – where possible – we look for a connection with our subsidiaries and sister companies.

For example, we use Potato Cheezz as an ingredient in our Snackables and vegetarian burgers, and work together with Cosun Beet Company on a plant-based burger without potatoes: a falafel burger. We use the ingredient Fidesse^®, made from sugar beet pulp, for this purpose.

Carl: Very positive! We are able to make various recipes on the basis of the basic version, which, incidentally, consists of almost 98% potato. This way we offer our customers many possibilities for creating plant-based alternatives that produce tremendous results in end-applications.

Manfred: When consumers taste our plant-based products, they are often totally surprised by the taste and texture. People find it hard to believe that they are plant-based alternatives!

Carl Wessel - Business Development Manager Rixona

Manfred: We conducted application studies together with Aviko Rixona to assess how to apply Potato Cheezz in order to expand our product portfolio and increase its plant-based content. Think of replacing cheese and cream in a burger or entirely replacing cheese in a snack.

Carl: We use the knowledge gained from the joint application studies to create new applications. A good example is Potato Cheezz as a topping for pizzas. We have adjusted the formula somewhat, so that this plant-based alternative for cheese melts nicely on the pizza.

Carl: You could say there is a trend in this area. Producers of plant-based products and meat substitutes would like to optimise the nutritional values of their products. Reducing fat and salt come to mind here. But the thing that stands out the most is that Potato Cheezz is able to give all of these applications a nice and creamy texture.

Manfred: Consumers are also increasingly looking for plant-based alternatives. We are addressing a broad target group and not only people who are vegan. We are seeing the emergence of flexitarians, people who predominantly eat vegetarian. These people are also open to plant-based alternatives. The reasons for becoming flexitarian, for example, are health, the better nutritional value of plant-based food, animal welfare, the environment and climate. Potato Cheezz responds well to these motivations. In addition, the emergence of plant-based products is a nice development for people who are lactose intolerant.

Manfred: Our aim is to be able to offer a plant-based alternative for the largest products in all of our product categories by the end of 2025. The majority of our Snackables product range is already plant-based. In the near future we will be launching the Green Delight Range, which will start off with three products: the plant-based Chili Cheezz Nuggets, the plant-based Cheezz Onion Rings and the plant-based Chicken Pops. By the way, the Chicken Pops are not made of potatoes, but of plant-based proteins.

Carl: Innovation is one of the driving forces in our business. Currently I am working with a great deal of satisfaction on applications involving our most recent innovation; Potato Cheezz. Of course I am also looking forward to the development of innovations in the future.

Manfred: We aim to connect consumers with our plant-based products. The taste, nutritional value and sustainability aspect are excellent arguments in this respect and reflect present times. We will continue to work in partnership with our sister companies to operate as a pioneer in plant-based alternatives. This way we contribute to more sustainable food.