Food stabilising and texturing systems
News
Hydrosol sets up Competence Centre for plant-based products
Hamburg, November 2019 – Plant-based alternatives to meat, sausage and dairy products have gone mainstream. Vegan products are getting more and more retail shelf space, and are the basis for new concepts in the out of home market. According to Innova Market Insights, in the last few years products marked “plant-based” and “100 percent plant-based” have experienced annual growth of 60 percent. Market researchers prognosticate continued growth going forward, among other things through new ideas in the trend category of snacking. More
FREE FROM: THE NEW ALTERNATIVE CATEGORY
Foods without common allergens like milk and soy, or ingredients that can trigger intolerances like lactose and gluten. Less sugar, salt and fat. Without animal-derived components, be they meat, egg or gelatine.
The Free From trend and the plant-based movement have given rise to the Alternatives category. We have developed solutions to help you to follow this trend.
Dairy products
Milk is a very complex food – a balanced system of proteins, fat, carbohydrates and salts that takes on new forms when fermented. In our Dairy laboratory we develop stabilising systems for individual customers that let them present milk in all sorts of new ways.
Fairs and Events
Dubai
Gulfood Manufacturing 2019
More informationParis, France
FIE 2019
More informationMeat and sausage products
Functional systems are indispensable for making top quality meat products economically at any time. Our products improve appearance, texture, flavour and shelf life, and create individual solutions for your products.
Make delicious vegan burger patties that are free of soy, wheat and other allergens.
Brian Walker, our Global Commercial Director, explains what makes our plant-based solutions special.
Deli foods
Whether ready meals, soups and sauces, mayonnaises, dressings or ketchup, our stabilising systems for deli foods give manufacturers safe production, reliable results, and economic benefits.
“We see ourselves not merely as a supplier, but also as idea-givers for customers. Instead of off-the-shelf ingredients, we develop individual market-ready concepts for each customer.”
Cheese preparations
Cheese is a product with a long tradition, whose manufacture is subject to strict regulations. Cheese preparations and recombined products are tasty alternatives, and with Hydrosol functional systems they are simple and cost-effective to make.
Service around stabilising and texturing systems
Individual customer wishes
We know the trends and requirements in the international markets, as well as the potential. This lets us continue to present customers with new product ideas and point them towards individual value-add potential.
Product developments
From hundreds of individual components, we develop customer-specific stabilising systems that improve product quality, economy and processing.
Raw materials purchasing
With our years of relationships with suppliers and partners in the raw materials markets, we can ensure continuous availability and always select the best possible components for each product concept.
Stern Technology Centre
We don’t just refine raw materials into effective compounds, we also research new synergies and potential. This fundamental research is possible only with our modern test systems covering all food areas. We also use the interdisciplinary knowledge of some 80 R&D experts at the Stern Technology Centre.
Application advice
From the improvement of existing formulations to the development of new final products, we create custom concepts. We can advise you, at your location if desired, and assist with process technology issues.
Training and seminars
Regular workshops and seminars provide the opportunity for personal communication and give our customers a good look at what we offer. They focus on our product and process improvements, manufacturing methods and applications tips.
Ice cream
Our stabilising systems for ice cream let you adjust melting properties, viscosity, consistency, texture and rheology as desired, whether for dairy ice cream, sorbet, sherbet or water ices.
25 years „The Stabiliser People"
Figures, data, good stories: In our special publication we describe the developments of the food and nutrition industry over the past 25 years and present important trends of tomorrow.
Vegetable-based cream
Vegetable-based cream is an ideal alternative to dairy cream, as whipping cream for cake, fruit, desserts or ice cream, or for use in sauces, soups and casseroles. Stabimuls Vega is used for stable vegetable-based creams with variable fat content and the same product properties as conventional cream.
Vegan dairy alternatives - no compromises in flavour and texture
More and more people are eating vegan. And consumers don’t want to make any compromises on flavour, texture or enjoyment. With our individual stabilising and texturing systems, we work with you to develop real alternatives to milk, cheese, cream cheese, yogurt, ice cream and cream.
Fish
Our specific stabilising systems assist in the targeted curing of fish products and provide gentle fermentation. They improve the structure of smoked salmon, salmon products and seafood. Our preservatives ensure good shelf life.
“I know a lot of ingredients manufacturers. Hydrosol is owner-operated, and stands out in the way it treats its staff as well as customers with its very enthusiastic culture.” Gert Keiner, Consultant and CEO of Food & Safety Consulting.”
Vegetarian and vegan products
More and more consumers are turning to alternatives to meat and dairy products. But they don’t want to give up the familiar flavours and textures they like. Our all-in compounds enable the production of vegan and vegetarian foods that are equivalent to the meat and dairy originals.
Beverages
Our all-in compounds for refreshing drinks contain all the important components for making fruity, non-alcoholic beverages, and offer many advantages over fruit-juice concentrates.