PerfectaMYL® Best cheese experience, great usability and higher profitability

PerfectaMYL® is Avebe’s potato starch-based solution for replacing traditional milk proteins such as casein in processed cheese. It helps you to create a cost-effective processed cheese, with the melt, stretch and texture your customers love. Neutral in taste, flexible in delivering every desired texture and improved emulsification. All backed by Avebe’s technical expertise, gained over more than 30 years.  

Why choose PerfectaMYL®? 

- Cost-efficient  

- Enhanced functionality: melting, stretch, slicing and shredding 

- Strong, stable emulsion, control of setting time and reduced stickiness

- Wide texture range for different cheese formats 

- Neutral taste and perfect process flexibility 

- Free-from allergen labelling according to EU labelling legislation 

Plus: Your tailor made recipes co-created with our technical experts. Using state-of-the-art equipment at Avebe Innovation Center, easily scalable from pilot to production with reliable global supply.

PerfectaMYL® makes it easy to achieve your desired processed cheese texture, from hard or sliced cheese to high-melting pizza cheese with premium appearance using cost-effective ingredients. 

Contact us for more information via www.avebe.com