Stabilising systems for vegan dairy alternatives from Hydrosol

Go Vegan

Expand your product portfolio with Hydrosol

VEGAN DAIRY ALTERNATIVES CAN BE TREATS!

Take a professional on board.

BAKING

For cakes I want vegan products that are easy to work. That goes for the dough and the cream alike!

COOKING

I want to cook with vegan dairy alternatives the way I’m used to cooking. Cheese should melt nicely for gratins, and cream should bind perfectly with tomato sauce.

BREAKFAST

I think a real cappuccino needs a good head of milk foam on top. A vegan alternative that could do that would be great. For breakfast cereal, I want products that are just as delicious as milk and yogurt made of cow’s milk.

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

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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.

VEGAN IS YOUR DECISION – AND WE ARE YOUR PARTNER

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

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.

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