Avebe launches PuraMYL 440 instant potato starch for cold-prepared foods
Dutch starch maker Avebe launched PuraMYL 440 on 12 Nov 2026, an instant potato starch that thickens cold-prepared foods without cooking. It is physically modified by thermal inhibition rather than chemically, so it can be labeled simply as potato starch. Target uses include cold sauces, dressings, emulsions, formed products, coatings and batters.
Why it matters
Clean label demand keeps pushing food makers away from chemically modified starches, and physically modified potato starch is one of the main ways starch producers answer it. A grade that works without a cooking or hydration step can cut process steps and possibly energy use for customers, which widens the market for potato starch in cold applications.
Avebe, the potato starch producer based in Groningen, the Netherlands, announced on 12 Nov 2026 a new instant starch called PuraMYL 440, aimed at foods made without heating. The company presents it as a replacement for chemically modified starches in cold processes. Details are in the Avebe news release.
How does the starch work?
PuraMYL 440 begins to bind water and build texture as soon as it is mixed into a recipe. No pre-cooking or separate hydration step is needed. Avebe says this can simplify production and may reduce energy use, though it gives no figures for the savings.
The starch is modified physically, through thermal inhibition, rather than chemically. According to the company, it can therefore be declared on ingredient lists as potato starch, and it does not need allergen labeling under EU rules. Avebe describes its performance as comparable to many chemically modified potato starches.
Where has it been tested?
Avebe ran trials at its innovation center in Groningen. In plant-based meatballs, the mix was firm and not sticky straight after mixing, which made forming easier, reduced build-up on equipment and gave a cohesive bite after cooking. The company says this use has been approved and taken into production by a customer, which it did not name. In cold emulsified sauces with 50% oil, viscosity developed during mixing, giving a smooth appearance and short texture without cooking.
How does it fit Avebe's range?
The new grade adds to Avebe's existing clean label starches for soups, sauces, meat and cheese. The company is also developing PuraMYL 700, a waxy potato-based grade that is not yet on the market. Avebe did not give pricing or volumes for PuraMYL 440.
“Simplifying an ingredient list should never mean compromising performance.”
Key numbers
| Figure | Value | Date | Source |
|---|---|---|---|
| Oil content of cold emulsified sauce in Avebe trial | 50 percent | 12 Nov 2026 | Source |
Sources
- Avebe launches instant clean label potato starch for cold applications · Avebe (company announcement)