Expand your product portfolio with Hydrosol
From trend to movement.
More and more people are going vegan. Vegan alternatives to dairy products and meat long since stopped being the exception, and are more and more becoming standard products across the globe. According to Innova Market Insights, in recent years Europe has seen a high 50 percent growth rate in vegan products, followed by Asia-Pacific (45 percent) and North America (34 percent).
Source: Innova Market Insights – Average annual growth rate of new product launches positioned as “vegan” (2011–2016)
From trend to movement.
Vegan alternatives to dairy products are booming everywhere, including in West Europe. The number of new product introductions has skyrocketed here in the last few years. In 2010 just 36 new products were launched on the West European market; in 2017 it was around 750! In this decade, over 2500 vegan alternatives to dairy products came on the market, reflecting the enormous demand that exists in this category.
Source: Innova Market Insights – Number of new product launches in the dairy category positioned as “vegan” in West Europe (2010–2017)
From trend to movement.
On every continent, more and more people are turning away from animal products. The number of vegans has risen sharply in Asia-Pacific, the Near East and Africa, and there has also been a clear increase in Latin America. The categories of vegetarians and flexitarians are growing even faster in many countries around the world.
Source: The Nielsen Global Health and Ingredient-Sentiment Survey Q1, 2016 – Share of respondents following a diet restricting or eliminating certain foods or ingredients.
I just feel fitter and healthier on a vegan diet.
I eat vegan for the sake of the environment.
I eat vegan because I care about animal welfare.
VEGAN DAIRY ALTERNATIVES CAN BE TREATS!
Take a professional on board.
Authentic and familiar
Creamy and gently melting
Appetising and stable
REAL ALTERNATIVES - REAL ENJOYMENT
Consumers don’t just want variety in vegan foods, they also have high expectations in terms of flavour, texture and enjoyment. Innovative solutions are needed. We have individual stabilising and texturing systems for a wide range of dairy alternatives, that give products properties that are very close to those of foods made from cow’s milk. Such products include cultured non-dairy desserts based on alternatives like almond milk, that contain no milk components, soy or gluten. Our functional systems let manufacturers adjust products to get a texture comparable to yogurt.
VEGAN VARIETY FROM HYDROSOL
No compromises in flavour or texture
I’VE MADE MY CHOICE – VEGAN PRODUCTS WITH ADDED VALUE
Our goal is not just to show customers ideas for vegan alternative products, but to deliver concepts with added value. So in developing our stabilising and texturing systems, we address the latest trends. One example is the rising demand for protein-rich products. According to market studies this is by far the leading category. We use our experience from this area in the development of vegan alternatives to dairy products.
The protein trend
Protein-rich foods are the trend! And not just for hobby athletes. Vegan products get the right protein boost with Hydrosol stabilising and texturing systems.
No chance of nutritional deficiency! Vegan products can supply children, pregnant women and old people with the vitamins they need. Hydrosol and its sister company SternVitamin make it possible.
Vegan made in Germany
Vegan, vegetarian or flexitarian – around the world, consumers are making new choices. Hydrosol ensures enjoyment without compromise.
VEGAN IS YOUR DECISION – AND WE ARE YOUR PARTNER
What do you need?
How do you want your product to look, taste, feel and work? Whether recipe improvement or new development, from cheese to sport drinks to creams and desserts, anything is possible.
Where do we start?
We develop stabilising and texturing systems that are custom-designed to give your specific product the desired properties. To do this, first we analyse your processes.
How do we do it?
We develop customer-specific solutions in the Stern Technology Center, and manufacture samples on our industry grade pilot production lines.
When does production start?
You can go into production with our individual stabilising and texturing systems, and with specific recipes. We’ll help you scale up to volume manufacture.
SAVE COSTS - USE OUR R&D
Do you want to profit from a growth market and make vegan alternatives to dairy products? Consider us your outsourced R&D department. We’ll be your sparring partner and go with you from idea development to market readiness. With our help, you can greatly reduce your development effort and costs, while accelerating the market introduction of your products.
Our latest news
Added value concepts win over new target groups
Hydrosol addresses growing demand for vegan dairy alternatives.
Hamburg, March 2018 – Alternative nutrition forms are becoming more and more popular, and vegan and vegetarian products continue to gain ground, according to s study by market research company Mintel. Meat and milk alternative products long ago stopped being the exception and are more and more becoming standard, around the globe. According to Innova Market Insights, in the last few years Latin America has had the highest annual growth in vegan products at 132 percent, outstripping the next fastest growing markets of Europe (50 percent), Australasia (45 percent) and North America (34 percent).
Not only are more and more vegan foods available, consumer expectations on flavour, texture and enjoyment are also rising. Innovative solutions are in demand. For the wide spectrum of dairy alternatives, Hydrosol has developed individual stabilising and texturing systems that give products properties that are very close to those of products made from cow’s milk. This includes fermented deserts based on alternatives like almond milk, that contain no animal milk components, soy or gluten. A functional system of modified starch, hydrocolloids and plant fibres lets manufacturers adjust products to get a texture comparable to yogurt. A creamy, smooth consistency and authentic flavour are characteristic of vegan creamed cheese alternatives made with stabilising systems from the Stabisol range. Used in vegan cheese alternatives, these tailor-made ingredient complexes give ideal melt properties as well as the taste and enjoyment consumers want. For drinking milk, Hydrosol works with alternatives not only to animal milk, but also to soy. A current example is a drink based on sunflower and oats that delivers a pleasing flavour. Functional systems for soft-melt, creamy vegan ice creams round out the product line.
“Our goal is not just to present customers with ideas for vegan alternative products, but to deliver concepts with added value,” explains Dr. Dorotea Pein, Innovation and Product Manager for Dairy Products. “So in developing our stabilising and texturing systems, we address the latest trends. One example is the rising demand for protein-rich products. According to market studies, this is by far the leading category. We use knowledge from this area in the development of dairy alternative products.”
Another example is vegan foods fortified with vitamins and minerals that compensate for potential nutritional deficiencies and can also be tailored to specific target groups. Possible products include vegan desserts for children, and milk-free drinks for athletes and seniors. Here, Hydrosol works very closely with its sister company SternVitamin to offer vitamin enrichment specifically for the needs of vegans. Like with all Hydrosol product concepts, its vegan dairy alternative products can be adapted to meet individual customer wishes.