Hydrosol – The Stabiliser People


Hydrosol is a fast-growing international supplier of stabilising and texturing systems for the food industry.

We develop and produce tailor-made stabilising systems for dairy products, ice cream and desserts, delicatessen and ready meals, meat, sausage and fish products.

As a subsidiary of the independent, owner-operated Stern-Wywiol Gruppe, Hydrosol has access to the knowledge of some 100 R&D specialists and the extensive applications technology of the Group’s large Stern Technology Centre in Ahrensburg, Germany. Customers benefit from the dedication, creativity and flexibility of our technology team.


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“We have a very good knowledge of the trends and requirements in the international markets. Based on this, we develop attractive products with high value add potential for our customers.”

Thies J. Meier, Director Research and Development

Thanks to all this, even before we talk to a prospective customer we can develop specific ideas for new products and show them their individual market potential. The total package of our services ranges from basic research, to the development of demand-oriented product ideas, to the presentation of marketing opportunities.

The secret of perfect texture

Our core competence is the development and manufacture of ingredient combinations based on individual hydrocolloid, protein and emulsifier components. This takes long experience, detailed product knowledge and continuous applications research.

The Stern Technology Center – intensive research and development

Our trial laboratories for meat and fish products, dairy products, ice cream and deli foods are fitted out with the latest equipment. Our Technology Centre with its over 4000 square metres of space bundles 15 special laboratories into a high-performance research unit.

Present worldwide

Thanks to our international network of 18 subsidiaries and numerous qualified Sales Network Partners, we can address specific customer needs in the world’s key markets.

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