Hydrosol: News and Events

News

Hamburg, September 2019 – Hydrosol, a leading international supplier of stabilising and texturing systems, is focusing on “free from” solutions at this year’s Food Ingredients Europe (booth 6D90). These include new concepts for melted cheese preparations and for plant-based alternatives to dairy, deli and meat products. Declaration-friendly preservatives for meat products is another category the company is addressing.

Processed cheese preparations without added phosphates

Whether spreadable or in slices, processed cheese is an established product worldwide. But the phosphates in the melting salts are under fire for causing health problems, first and foremost osteoporosis, but also a heightened risk of heart attack and stroke in certain groups.

Hydrosol has therefore developed formulations that don’t need added phosphates. They are ideal for stabilising the cheese-melt preparations that are so popular with families. These “free from” products offer characteristics similar to standard products – they can be offered as spreadable cheese, in triangular packages or eaten as slices on burgers or toast.

Clean label solutions for plant-based products

Plant-based alternatives to dairy and meat products are especially strong growth drivers in the food market. But vegetarian at any price is no longer the sole priority. More and more consumers also want to see a short ingredients list with the fewest possible E-numbers. At FI Europe Hydrosol is presenting new solutions for plant-based products. Inspirations in the dairy and deli categories offer vegan alternatives to sour cream, dessert, mayonnaise and a burger condiment. All four products are all-vegetable and clean label, and exemplify the comprehensive expertise that Hydrosol has built up in the past years in the area of plant proteins. Based on this deep knowledge, Hydrosol has been able in many other systems to replace E-numbered additives with declaration-friendly ingredients.

Hydrosol also helps keep E-numbers out of vegetarian alternatives to meat and sausage. The HydroTOP VEGAN SF series is a good example of this. This allergen- and soy-free system based on potato and pea protein lets customers make a wide range of products, from cold cuts and salami to bacon. Hydrosol has improved the system so that per application there is only one E-number. Products for eating hot only have at most two declarable additives.

Vegan burger patties are another category Hydrosol works in, with the all-in compound HydroTOP VEGAN Patty PP. Based on fava bean and pea protein, it is free of soy, wheat and other allergens. With its sunflower-based texturate, it enables users to make vegan burger patties with just one E-number. The resulting patties are amazingly similar to meat products in flavour, texture and mouthfeel. Fair visitors can taste them for themselves at the ProVeg International cooking show on Tuesday, 3 December at 12:00.

Declaration-friendly preservation of meat products

Declarable preservatives are often used as preservatives for meat products. A new preservative in the Hydrolon range is based on dry vinegar as a functional ingredient, making it declaration-friendlier than the acetate and lactate often used. The raw materials in the mix are perfectly balanced to prevent bacterial growth and keep the colour of meat products stable. There is no negative sensory effect on the end product, making this preservative ideal as a brine and tumbler additive and as a cutter aid.

Free from tarte flambée: Focus topic in culinary staging

At the shared booth 6D90 of the Stern-Wywiol Gruppe fair visitors can experience “free from” culinarily. Together with sister company Deutsche Back the company is presenting a jointly developed product – FreeFromFlammkuchen (free from tarte flambée). It consists of a gluten tarte flambée crust coated with an almond-based sour cream and a vegetable alternative to bacon.

deftiger Flammkuchen

With FreeFromFlammkuchen Hydrosol is once again demonstrating its leading role as an innovation driver in the stabilising and texturing systems market. This culinary staging is an example of the close collaboration among the twelve sister companies within the Stern-Wywiol Gruppe, from which customers also benefit.

Ahrensburg, September 2019 – At this year’s Gulfood Manufacturing in Dubai, Hydrosol is focusing on sugar-reduced milk beverages and trending plant-based products like burger patties and burger condiments. As further highlights, the company is presenting new stabilising and texturing systems for making high-quality mayonnaise. At booth S3-E24 visitors can experience the authentic flavour and texture of the products for themselves.

Milk drinks: Less sugar, same enjoyment

Given the worrying increase in obesity around the globe, reducing the amount of sugar in foods and beverages is a major issue worldwide. More and more governments are demanding low sugar products or introducing sugar taxes. But sugar isn’t just a matter of taste. It also gives products body, texture and a pleasant mouth feel. These are the effects that Hydrosol’s individual stabilising and texturing systems address. They are suitable for many different applications – yogurt, drinking yogurt, pudding, refreshing fruity drinks, energy drinks, ketchup, whippable plant cream with reduced sugar content, and more. Natural flavourings round out the flavour profile. Hydrosol’s sister company OlbrichtArom, also exhibiting at Gulfood, offers its SugarBooster for reduced-sugar products. This natural flavouring amplifies the delicate taste profile of the final product without influencing its characteristic flavour.

New to the product range are stabilising systems for very diverse milk mixed beverages, from conventional varieties like cocoa, vanilla and strawberry to trendy flavours like cappuccino, walnut and pistacio. These proven systems are offered in a carrageenan version, which enables stable products without high-pressure homogenisation, as well as in an alternative version with gellan. This lets milk beverages be filled at high temperatures, up to 40°C. The stabilising systems in the Stabiprime MFD Range are soluble in water as well as in sweet whey. They can be used for the manufacture of sugar-reduced as well as low-fat or lactose-free milk beverages. High-protein milk drinks are also possible.

New ideas for plant-based burgers

Hydrosol has developed the all-in compound HydroTOP VEGAN Patty WSP as a response to the growing worldwide demand for vegan meat alternatives. Based on wheat and soy protein, it lets customers make attractively priced vegan burger patties that are amazingly similar to meat products in taste, texture and mouthfeel. Hydrosol is presenting a new plant-based burger condiment to go with it, and at the show visitors can taste-test both products right at the booth. The same goes for the new 80 percent fat mayonnaise. The Stabimuls MSA functional system gives a nice, creamy system that does not gel.

Making poultry products economically

Poultry products are the world’s fastest-growing meat category, and Hydrosol has developed a wide range of solutions for them. These include injection brines for fresh chicken meat which give increased moistness and tenderness, with outstanding brine retention and individually adjustable yield. These brine additives can be combined with our preservatives in order to get the desired shelf life to fit the needs of the respective market. The preservatives can also be used for any other meat products.

Hamburg, September 2019 – Plant-based alternatives to meat and dairy products are market growth drivers. But to be successful, plant-based products have to offer consumers convincing flavour and texture. At this year’s SupplySide West in Las Vegas, Hydrosol, one of the world’s leading suppliers of stabilising and texturing systems, is presenting the latest generation of functional systems and all-in compounds for making plant-based burger patties, cold cuts and sausages, as well as vegan alternatives to pizza cheese, cream cheese and sour cream. At Booth #4767, visitors can get many new inspirations.

From burgers to bacon, a wide range of meat alternatives

In the meat category, Hydrosol is focusing on popular products like plant-based burger patties. These can be based on wheat or soy protein and made using Hyrosol’s proven stabilising and texturing systems, or in allergen-free versions using HydroTOP VEGAN Patty PP. The system is based on fava bean and pea protein and also contains a sunflower-based texturate. It enables users to make vegan burger patties that are amazingly similar to meat products in taste, texture and mouthfeel. Another plus point is that with just one E-number, it meets the trend towards declaration-friendly products. With or without soy, these all-in compounds are suitable for many vegan products, from meatball alternatives to vegan cevapcici. They are freeze/thaw-stable and can be worked into ready meals with no problems. Other products for plant-based meat alternatives are all-in compounds for making vegan cold cuts like salami, bacon, and plant-based sausages for eating hot or cold. Nuggets, schnitzel, fish sticks and other breaded products are also possible. Visitors can experience the high quality of these products at the Tasting Bar (Expo Hall, Booth #5921), where Hydrosol will be offering samples of vegan pepperoni.

hydrosol-produkte-kaese-analog-kaese

Vegan dairy alternatives for American foods

Pizza, bagels, burgers – Hydrosol has developed plant-based ingredients for the American classics, including pepperoni and a pizza topping that can substitute for cheese. Like traditional pizza cheese, this vegan product has very good melt properties, which is not always the case with vegan alternatives. This plant-based topping is also stringy when hot, a critical factor for cheese intended for melted toppings. In the cream cheese category Hydrosol offers a texturing system that can be used to make vegan bagel spreads, plain or with herbs or other additional ingredients.

Hydrosol’s vegan sour cream alternative is an answer to the growing consumer demand for clean label products. This plant-based sour cream is free of e-numbers, and the taste is indistinguishable from the animal product. It is based on an almond drink and coconut fat. Together with a Hydrosol stabilising and texturing system, it gives a topping for burgers and burritos or a dip for potato wedges and chips.

In recent years Hydrosol has made a name for itself as a source of full-service solutions for plant-based products that sell well. At SupplySide West the company will show highlights like its all-in package for vegetarian burgers. It contains meatless burger patties, bacon, and a sauce that uses no egg yolk, plus a vegan sliced cheese alternative that melts easily and harmonises well with the final product.

Hamburg, August 2019 – “With the growing world population, supplying future generations with safe, affordable and good-tasting foods is one of the major challenges of our time,” declares Dr Matthias Moser, Managing Director Hydrosol. In The Stabiliser People, which the company brought out to mark its 25th anniversary, Hydrosol talks about conceivable solutions and why the food ingredients industry plays a key role.

The book discusses developments in the food and nutrition industries in the past 25 years, and presents key upcoming trends. For example, trend researcher Hanni Rützler talks about our culinary future in an interview. What foods will be on tomorrow’s menus? How will we eat meals? And what drivers are pushing innovations in food technology? Rützler, the well-known author of the annual Food Report, answers these and other questions. The book provides practical examples, focusing on forward-looking product ideas in the dairy, meat and sausage, deli foods and dessert categories, along with plant-based alternatives. Readers also get a close look at Hydrosol research and development, and the authors discuss the various product quality requirements of different national markets. Visual presentations of market research on current and future nutrition trends add more interest.

Throughout the many topics addressed by the book, whether food trends or research, feeding the growing world population and the importance of the ingredients industry are never far from the focus of interest. According to the UN Food and Agriculture Organization, by 2050 demand for meat will increase by a time and a half to 420 million tonnes per year, requiring a 60 to 110 percent increase in agricultural output. With this in mind, the importance of alternative protein sources quickly becomes clear. Dr Moser comments, “For some time now we’ve been working hard on ideas with high potential to secure adequate supplies of alternative proteins in future. It’s no exaggeration to say that in the past three years we have turned into a competence centre for stabilising and texturing in this area. We’re researching the properties and functions of many different plant proteins. We’re also looking at sustainable concepts for making better use of raw materials, because there is valuable protein not just in filet, but also in by-products like trimmings or whey.”

As diverse as the product concepts are, to be successful on the market there is one criterion they all must meet – they have to taste good. “Ultimately only flavour and texture determine whether a product is purchased more than once,” notes Dr Moser. “A vegan product can have great protein content, be super healthy and trendy – but if people don’t enjoy eating it, they won’t buy it again. So in my view food technology will be one of the key technologies of the 21st century. It’s functional ingredients that make it possible to turn natural, sustainably grown raw materials into attractive products for consumers in all the different international markets. With our system solutions it’s already possible to make plant-based products that come very close to the flavour, texture and mouth feel of animal products.”

It is a fact that food is a very emotional matter, now more than ever; according to trend research it is also more and more a status symbol. The resulting potential for the food industry is clearly shown in Hydrosol – The Stabiliser People, published in German, English, Spanish and Russian by Robert Wenzel Verlag.

More at: http://www.robert-wenzel.de/de/programm.html

 

Hamburg, July 2019 – Demand for flavoured milk beverages is seeing steady growth worldwide, and the product variety in the markets is correspondingly large. There are trendy flavours like cappuccino, coconut and walnut that also appeal to adults, plus the classic cocoa beverages and milk drinks with vanilla, strawberry or banana flavour. In addition to tasting good, they address a wide range of consumer wishes, from low fat and reduced sugar to lactose free to high protein. With the new Stabiprime MFD range from Hydrosol, it’s easy to make all kinds of milk beverages.

Stabiprime MFD consists of carefully selected hydrocolloids. These stabilising systems are soluble in water as well as in sweet whey. They are easy to use, and make it economical to produce milk mixed beverages. In addition to the proven system with carrageenan, Hydrosol also offers a gellan alternative, Stabiprime MFDG. Its advantage is that it enables milk beverage filling even at high temperatures, up to 40°C. The main property of Stabiprime MFDC with carrageenan is that it lets manufacturers make stable products without high-pressure homogenisation, preventing sedimentation even with cocoa. Thanks to the special combination of hydrocolloids in both Stabiprime MFD versions, producers can make high-quality milk beverages easily and profit from the worldwide growth in this category.

Hamburg, May 2019 – Demand for plant-based alternatives to meat and dairy products is rising around the world. But plant-based products can be successful only if they offer consumers convincing flavour and texture. At this year’s IFT Food Expo in New Orleans, Hydrosol, one of the world’s leading suppliers of stabilising and texturing systems, is presenting the latest generation of functional systems and all-in compounds for making plant-based burger patties, cold cuts and sausages, as well as vegan alternatives to pizza cheese, cream cheese and sour cream. Hydrosol is exhibiting at the SternMaid Ingredients booth No. 2550, where trade visitors can find custom solutions for new product ideas.

Burgers, meatballs, bacon – a wide range of meat alternatives
In the meat category, Hydrosol is focusing on popular products like plant-based burger patties. One of its feature products for the Expo is HydroTOP VEGAN Patty PP. What makes this stabilising and texturing system special is that fact that it is free of soy, wheat and other allergens. It’s based on fava bean and pea protein and also contains a sunflower-based texturate, and enables users to make vegan burger patties that are amazingly similar to meat products in taste, texture and mouthfeel. Another plus point is that since it has just one E-number, it aligns with the trend towards declaration-friendly products.

In addition to this allergen-free vegan functional system, Hydrosol also offers proven systems based on wheat and soy protein with wheat texturate, that give extraordinarily delicious burger patties. These all-in compounds are also suitable for many other vegan products, from meatball alternatives to vegan cevapcici. They are freeze/thaw-stable and can be worked into ready meals with no problems.

Other products for plant-based meat alternatives are all-in compounds for making vegan cold cuts and bacon, and plant-based sausages for eating hot or cold. Nuggets, schnitzel, fish sticks and other breaded products are also possible.

Vegan alternatives to dairy products for US eating habits
To meet the rising demand for vegan dairy alternatives, at IFT Hydrosol is presenting a number of product ideas that address American preferences. The company offers a variety of plant-based ingredients for favourites like pizza, bagels and burgers, including a pizza topping that can substitute for cheese. Like traditional pizza cheese, this vegan product has very good melt properties, which is not always the case with vegan alternatives. The plant-based topping is also stringy when hot, a critical factor for cheese intended for melted toppings. In the cream cheese category, from plant proteins Hydrosol has developed a texturing system that can be used to make vegan bagel spreads. These are very close to real cream cheese in taste and texture, and have an equally wide range of uses, plain or with herbs or other additional ingredients.

A vegan alternative to sour cream that cannot be told from the original – one of Hydrosol’s answers to the growing consumer demand for clean label products. This plant-based sour cream is free of e-numbers, and is based on almond drink and coconut fat. Together with a Hydrosol stabilising and texturing system, it gives a sour cream alternative that is perfect as a topping for burgers and burritos or a dip for potato wedges and chips.

In many markets Hydrosol is already an established source of full-service solutions. The company is also making its mark at the IFT, among other things with its all-in package for purely plant-based burgers. This contains burger patties, bacon, and a sauce that uses no egg yolk, plus a vegan sliced cheese alternative that melts easily and harmonises well with the final product. Sister company SternVitamin provides suitable micronutrient premixes to fortify vegan alternative products. Visitors can learn more about this and other profitable products at the IFT booth No. 2550.

Hamburg, April 2019 – Incredible Burgers, Beyond Burgers – demand for vegan meat alternatives is exploding. Accordingly, Hydrosol has expanded its already wide range of vegan, plant-based products, and one of its new products is HydroTOP VEGAN Patty PP. What’s special about this stabilising system is that it is free of soy, wheat and other allergens. It is based on fava bean and pea protein. Together with the sunflower-based texturate, it enables users to make vegan burger patties that are amazingly similar to meat products in taste, texture and mouthfeel. Another plus point is that since it has just one E-number, this stabilising system aligns with the declaration-friendly product trend. Hydrosol is looking for worldwide distribution partners for this innovative product concept, and is definitely willing to consider exclusive cooperation models.

In addition to this allergen-free vegan functional system, Hydrosol naturally offers proven systems, based on wheat and soy protein with wheat texturate, that give exceptionally delicious burger patties. These all-in compounds are also suitable for many other vegan products, from meatball and köfte alternatives to vegan rissoles and cevapcici. They are freeze/thaw-stable and can be worked into ready meals with no problems. IFFA visitors can learn more about Hydrosol’s products at Booth B 81, Hall 12.1.

Hamburg, March 2019 – Today’s consumers think nothing of eating meat or sausage one day and plant-based alternatives the next. Meat producers are adding vegetarian and vegan products to their product lines, but regardless of whether they are meat or meatless, foods can be successful only if they have the taste and texture consumers want. That’s where Hydrosol helps. This provider of all-in solutions for meat and sausage products and vegetable-based alternatives is presenting its expanded product range for industrial and artisan producers at this year’s IFFA. Solutions range from stabilisation and texturing, to seasoning and freshness preservation, to sausage casings and breading, with the focus on plant-based trend products and “free from” solutions.

Current consumer trends show that plant-based alternatives remain a topic of great interest, in part because they have clear advantages over meat in terms of sustainability and animal welfare. Accordingly, Hydrosol is continuing to expand its range of plant-based vegan products. One example is the HydroTOP VEGAN SF series. This allergen- and soy-free system based on potato and pea protein helps manufacturers make a wide range of products, from cold cuts and salami to bacon. The system also makes it easy to produce plant-based snack foods. This lets food manufacturers meet the rising demand for healthy, good-tasting snacks and position themselves in a further growth segment.

“The Plant Kingdom” is one of the top trends of 2019 according to Innova Market Insights, and is also influencing conventional meat products. Ground meat and sausage specialities enriched with grains and superfoods like legumes or seeds have a healthy image, and appeal to new target groups. Hydrosol has developed the HydroTOP High Gel range for these meat and vegetable hybrid products as well as for all-vegetable burgers. It lets marketers emphasise ecological and ethical benefits, along with economic advantages. The High Gel range can also be used to make fish alternatives.

Another plus point is that the High Gel range simplifies the manufacture of reduced-fat products, addressing another strong trend that has high social relevance given the drastic worldwide increase in obesity. Along with fat reduction, salt reduction is also becoming more and more of an issue. Hydrosol has developed functional systems that enable the manufacture of sodium-reduced sausage and red and white meat products. The company is also presenting new developments for freshness preservation. IFFA visitors can learn more about these and other highlights of Hydrosol’s portfolio at Booth B 81, Hall 12.1.

Hamburg, February 2019 – According to Innova Market Insights, snacking will continue to be one of the leading trends in the food industry. For example, 83 percent of millennials snack instead of eating big meals, due to time constraints. Sausage is a classic snack, whether as hot dog, currywurst or salami stick, whether meat or plant-based. Hydrosol has developed the perfect casing for all these sausages – SmartCasings based on alginate. By means of co-extrusion sausages can be made in all standard sizes.

SmartCasings are a small revolution in sausage-making. A liquid alginate layer is applied to the sausage mass and then hardened into a firm structure in a calcium bath. The result is a strong and edible casing that gives sausages a crisp bite. What’s more, this casing is and will remain available in unlimited quantity, and also offers processing advantages. “The stabilising system is based on a complex mix of highly reactive hydrocolloids and starch. Synergistic effects upon exposure to a calcium chloride solution lead to the formation of a casing with good elasticity and tensile strength,” explains Hydrosol Product Manager Florian Bark.

Stabilisation and “packaging” from a single source
SmartCasings are suitable for fresh bratwurst, raw sausage and scalded sausage. They are highly tear-resistant, and with raw sausages in particular they give a pleasantly soft bite. The technology can also be made to work very well for scalded sausages, as Florian Bark reports: “Scalded sausages are a special challenge, as they are exposed to damp heat both during manufacture and later during preparation. So the casing needs to be not just tear-resistant, but also adhere to the sausage mass after cooking. To make sure it does, the sausages are cooked not by hanging in steam, but instead in a water bath using a special technique.”

For best results, the casing and sausage mass should be well adapted to each other. This is true for all product categories, but especially for scalded sausage. “Here, our long experience in stabilising sausages is a great benefit, as in addition to the casing we can always offer the right stabilisation for the sausage mass. We take into account the specific phosphate content, salt content and viscosity of the mass. Thus, we offer the entire package for sausage-making, inside and out.”

Advantages of alginate casing
SmartCasings offer many advantages over conventional sausage casings. They permit a continuous manufacturing process, which results in low production costs. With SmartCasings there is no wastage or rework from intestine changes. Alginate cases also enable higher hourly throughput than is possible with conventional filling technology. The highly automated production technique requires less manual intervention and so has lower personnel costs. Furthermore, unlike cellulose casings there is no peeling step. There are also savings in material costs, as alginate casings are substantially more economical than natural intestine, collagen and cellulose casings.

Hydrosol SmartCasings also have another advantage – they are supplied as a powder. This gives them a much longer shelf life than finished pastes, rendering preservatives superfluous. Transportation and storage costs are also much lower with powder than with pastes. The SmartCasing powder can be made into a paste at any time. Hydrosol currently offers two powder versions, SmartCasing M as the standard version with animal protein and SmartCasing VR for vegetarian and vegan sausages. Hydrosol SmartCasings are available in halal and kosher versions.

Hamburg, December 2018 – In 1993 Hydrosol entered the market with just one product. Since then, this Stern-Wywiol Gruppe subsidiary has grown to become an internationally leading provider of system solutions in the ingredients business. The company makes hundreds of stabilising and texturing systems for all sorts of applications and markets, and signs point to further growth going forward. Because as Hydrosol CEO Dr Matthias Moser explains, food technology is one of the key technologies and influencer industries of the 21st century.

New ideas, new markets – a slogan under which Hydrosol develops and produces tailor-made stabiliser and texturing systems for dairy, meat, sausage and fish products, deli foods, ice cream and beverages. As Dr Moser explains, a nose for trends is the key to success: “We closely monitor food trends in the world’s markets and develop the perfect solutions to meet our customers’ individual needs.” For example, Hydrosol was one of the first suppliers to offer clean label solutions for dairy products, just over ten years ago. The company also addressed the high-protein trend with various concepts, followed by plant-based alternatives to meat and dairy products. The company now offers a wide range of solutions in this area, from various alternatives for milk products, cheese and ice cream, to vegan cold cuts and plant-based sausages for eating hot and cold, to all-in compounds for vegan burger patties and vegan nuggets, schnitzel, fish sticks and other breaded products.

Enjoyment – the decisive purchase criterion
Sugar and fat-reduced products are another current focus. Demands are becoming more rigorous in Europe and worldwide. The ominous increase in obesity on all five continents is driving governments to mandate new solutions from retail and industry. The challenge here is to replicate the positive technological properties of sugar and fat through intelligent stabilising and texturing systems. “Healthy nutrition only works when people enjoy eating it,” says Dr Moser. “The flavour, texture and mouth feel have to be right, otherwise consumers won’t buy a product a second time.”

So for Hydrosol, intensive research and development are fundamental to successful product ideas. “We pay special attention to the synergy effects between individual components. An understanding of the interactions among hydrocolloids, proteins, fibres and other ingredients is the key to quality results,” noted the company CEO. “We see time and time again that these synergistic complexes give much better results than single ingredients. Our broad-based applications technology at the Stern-Technology Center is thus central to our successful product solutions.”

Future challenges
This is especially important for the supply of future generations with safe, affordable and good-tasting foods, one of the central challenges facing the Food Ingredients industry as a whole. Dr Moser comments, “We’re already hard at work on ideas with high potential to ensure adequate supplies of proteins in future. This includes a wide variety of plant proteins, as well as alternative animal sources such as insects. We’re also focusing on sustainable concepts for making better use of raw materials. Because there is valuable protein not just in filet, but also in by-products like trimmings or whey.” These can also be used to make high-quality foods, as shown by the company’s stabilising and texturing systems that enable the production of fermented desserts and other attractive products from sweet and acid whey.

International expansion
Hydrosol has expanded steadily since its founding. The portfolio is constantly growing and the headcount has risen enormously. Added space and new pilot plants offer more possibilities. The company plans to continue this expansion course, as Dr Moser explains: “Our ambitions are growing. Today the Stern-Wywiol Gruppe has consolidated sales of 520 million euros. Our bold objective going forward is to grow by ten percent annually. Hydrosol is a very important part of that within the Group. In order to increase our already high growth potential we are focusing on internationalisation and food safety.”

After successfully expanding the sales team to 16 foreign subsidiaries and numerous qualified representatives, the company is now building out its production capacity at its worldwide locations, especially in Southeast Asia, China, Latin America and the US. “By 2025 we will have greatly expanded our existing local presence there,” says Dr Moser. “This strategy is driven by the growing worldwide demand for healthy, safe, and affordable food. Alongside the EU market with its strong demand for premium products, going forward we will focus more strongly on the burgeoning middle classes in the emerging markets. Our system solutions support both the supply of food and its local production. Our all-in compounds simplify the industrial manufacture of food, improving food availability in low-technology countries in particular.”

Hamburg, August 2018 – Sugar reduction in foods is a topic of great interest around the world. In Germany, retailers are advertising the lower sugar content of their house brands. In Great Britain, since April of this year there has been a sugar tax on soft drinks. In other European as well as Latin American countries, nutrition traffic lights on packaging alert consumers to the sugar percentage in foods. In India, regulation to this effect is currently being finalised. The main driver for all this activity is the ominous increase in obesity on all continents, that is increasingly being linked to high sugar consumption. It is therefore no surprise that the number of sugar-reduced or sugar-free products is growing rapidly around the world. In just the past five years the number of product launches has more than doubled, from just under 5000 in 2012 to over 10,000 in 2017 worldwide. Soft drinks and dairy products are among the fastest-growing categories. This growth is set to continue, as obesity is a key risk factor for cardiovascular diseases that are a major strain on healthcare systems, and more and more governments are devoting attention to the issue. The new need is “low sugar,” and new solutions from retailers and industry are in higher demand than ever.

And here is where the challenge lies. From a technological point of view sugar has many desirable properties. It binds water, acts as a preservative, and is very readily soluble. Most importantly, it gives products flavour, body, texture and a pleasant mouth feel. Merely replacing sugar with intensive chemical sweeteners or alternative sweeteners is generally not a viable alternative for food manufacturers from a technical standpoint. Instead, they try to replicate the many functions of sucrose through combinations of other ingredients. This is just what the new stabilising and texturing systems from Hydrosol accomplish. In application testing, Hydrosol technologists and scientists have determined the optimum interplay of individual components in various food products. The result is individual ingredient combinations for foods like yogurt, drinking yogurt, mixed milk drinks and pudding, as well as for fruity refreshing drinks, energy drinks, ketchup and plant-based whipping creams.

“With our new stabilising and texturing systems we can compensate for lower sugar content,” reports Katharina Schäfer, Product Manager Dairy & Deli Foods at Hydrosol. “The targeted combination of different individual components gives each product the desired qualities. Hydrocolloids and starch give stability, body and a pleasing texture, while special plant fibres improve mouth feel.” A positive side effect is that if the fibre content is high enough, it can be marked on the product as an added health feature.

In order to get the requisite sweetness, depending on customer wishes Hydrosol uses low-cost conventional sweeteners or raw materials like stevia, which has a positive image with consumers. Natural flavourings round out the flavour profile. “Our sister company OlbrichtArom even offers a ‘sugar booster’ especially for sugar-reduced products. This natural flavouring amplifies the delicate sweetness in the final product without affecting its characteristic flavour,” explains Schäfer.

Hydrosol’s new functional systems enable different sugar contents as desired, from sugar-reduced to sugar-free. “A reduction by 30 to 50 percent is relatively easy for us to achieve in most products. We follow European food law,” says Schäfer. This states that foods and beverages can be labelled as “reduced sugar” if they have at least 30 percent less sugar than comparable products, as long as calorie content is not higher than comparable products. For labelling as “low sugar” the consistency is the determining factor. Solid foods like yogurt can contain no more than 5 g sugar per 100 g food. For milk beverages, soft drinks and other liquids the upper limit is 2.5 g per 100 ml. “Sugar-free” products may not exceed 0.5 g sugar per 100 g or 100 ml.

Hydrosol: Addressing current food trends with new stabilising systems

Ahrensburg, September 2018 – at Gulfood Manufacturing in Dubai, Hydrosol is presenting new stabilising and texturing systems that enable food companies to make high-selling trend products. The focus is on the company’s many ideas for plant-based alternatives to dairy, texturing systems for reduced-sugar foods, and economical solutions for chicken products. At booth S3-E24 the Hydrosol team will tell visitors about the benefits of the various functional systems in detail.

Vegan alternatives to dairy products
Demand for vegan and vegetarian products continues to rise. Plant-based alternatives to dairy products are especially strong growth drivers in this market. Hydrosol has developed individual stabilising and texturing systems for a wide spectrum of dairy alternatives, that give them properties very close to those of products made from cow’s milk. These include cultured desserts that contain no milk components, soy or gluten. The company’s functional systems let manufacturers adjust products to get a texture comparable to yogurt. A creamy, smooth consistency and authentic flavour are characteristic of the vegan creamed cheese alternatives made with them. Used in vegan cheese alternatives, these tailor-made ingredient complexes give ideal melt properties as well as the taste and enjoyment consumers want. For milk drinks, 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-melting, creamy vegan ice creams round out the product line for plant-based dairy alternatives.

Less sugar, same enjoyment
Given the worrying increase in obesity all over the world, reducing the amount of sugar in foods and beverages is a major global concern. More and more governments are demanding low sugar products, but from a technological point of view sugar has many positive properties. It gives products flavour, body, texture and a pleasant mouth feel. This is just what the new stabilising and texturing systems from Hydrosol accomplish. In application trials, technologists and scientists have found the optimum interplay of hydrocolloids, starch and plant fibre for various products. The result is individual ingredient combinations for foods like yogurt, drinking yogurt, mixed milk drinks and pudding, as well as for fruity refreshing drinks and energy drinks, ketchup and plant-based whipping creams. These new functional systems enable different sugar content levels as desired, from reduced sugar to sugar-free.

Economical poultry products
Poultry products make up the world’s fastest-growing meat category, and Hydrosol has developed a wide range of solutions for them. These include injection brines for fresh chicken meat which give increased moistness and tenderness, with outstanding brine retention and individually adjustable yield. There are also functional systems for chicken nuggets, ground meat products and schnitzel. These provide excellent binding and a juicy bite, and allow the use of vegetable ingredients in addition to meat, which opens up many possibilities for innovative product ideas. The portfolio also includes functional systems for the economic production and long shelf life of poultry sausages. For poultry cold cuts from all-muscle tissue, Hydrosol offers tailored ingredient combinations for high-end premium products as well as cost-optimised recipes.

Individual solutions from product idea to packaging.

Hamburg, June 2018 – At this year’s IFT Food Expo in Chicago, five sister companies of the Stern-Wywiol Gruppe will be presenting their latest offerings. SternMaid America will present its wide range of customer-specific contract manufacturing services, while sister companies Hydrosol, SternEnzym, SternVitamin and Sternchemie exhibit trend-oriented food ingredients. These include individual stabilizing and texturing systems for vegan products, trendy vitamin and mineral premixes for different consumer demands, clean label lecithins and oils, and innovative enzyme systems for the efficient and economical manufacture of food products. At their shared booth S671 visitors can get customized problem solutions and new inspiration.

Hydrosol, a leading international supplier of customer-specific stabilizing and texturing systems, is presenting vegan alternatives to meat and dairy products at the IFT Food Expo. With its all-in compounds for meat alternatives, customers can use standard production equipment to make vegan burger patties and meatballs, meatless nuggets, schnitzel, and filet strips. Hydrosol also offers functional systems for making vegan cold cuts. For the wide spectrum of dairy alternatives, Hydrosol has developed individual stabilizing and texturing systems that give products properties that are very close to those of products made from cow’s milk. In addition to fermented desserts, ice cream, and drinks, this includes vegan cream cheese alternatives with an appealingly smooth, creamy consistency and authentic flavor. Used in vegan cheese alternatives, these functional systems deliver the taste and enjoyment consumers want, as well as the ideal melt properties for pizza and casseroles.

 

SternVitamin is showing how manufacturers of beverages, foods and nutritional supplements can generate new value-add potential. This micronutrient specialist company has also developed special premixes for enriching vegan foods that meet the daily requirements of all important micronutrients. Another focus is health and lifestyle concepts for different target groups and requirements. These include bone health, boosting the immune system, strengthening the cardiovascular system, and beauty support. The new premix for “healthy bones and heart” is just one example, and trade show visitors can test it right at the booth. The premix contains vitamins B1, B12, C, K2 and D3, and is just one example of many different target group concepts that address different life phases of consumers, from childbearing to school, study, professional life and senior years. In addition to beverages, these tailor-made micronutrient premixes add value to teas, snacks, dairy products, baked goods and confections. They can also be integrated into a vegan lifestyle.

 

At IFT enzyme designer SternEnzym is presenting solutions that make food manufacture more efficient and economical. One focus is on new applications for baked goods and dough products, and for avoiding acrylamide. In cookies, the company’s special enzyme systems improve dough workability and cookie structure, while reducing the tendency to form hairline cracks and bubbles. In waffle production, they enable major savings through lower energy expenditure and lower product loss. The multipurpose Pastazym line makes it possible to use cheaper wheat varieties and so keep costs down. The enzyme compounds are suitable for pasta products of durum wheat, common wheat, and mixtures of the two. SternEnzym is also showing Innovase ASP, which prevents the formation of acrylamide in French fries, fine baked goods, bread, coffee, and breakfast cereal.

 

Sternchemie is an international supplier of lecithins and food lipids, and is presenting its declaration-friendly non-GMO products including sunflower and rapeseed lecithin as well as IP soy. These clean label products are from the company’s own sustainable production and are suitable for baked goods and confections, instant products, and food supplements. Sternchemie offers lecithins in liquid form, as powder, and in hydrolyzed and sprayable versions Another specialty is de-oiled pure lecithin. As a problem solver, Sternchemie develops individual lecithin compounds to customer order, specific to the application in terms of functionality, pricing, and declaration. The company’s second major line of business is MCT oil. This colorless, odorless, flavorless, low-viscosity oil is ideal for many things, from baby food, baked goods, and confections to sports nutrition. Sternchemie also offers powdered versions of MCT. Other products are RSPO SG-certified red palm oil, in high demand as a natural food coloring, as well as coconut milk power for cold and hot dishes, baked goods and confections, and ice cream.

 

SternMaid America offers complete contract manufacturing for powder mixes in the nutritional supplements and food ingredients category. With its own plant in Aurora near Chicago, the company can meet all the needs of American customers. Its semi-automatic powder mixing line uses the latest technology, providing high mixing precision and the flexibility to produce quantities from 1000 to 20,000 lbs. and more. Its specially designed nozzles can evenly spray fluid components onto powder; these can be microcomponents like flavorings, oils, emulsifiers and the like, including fatty and highly viscous fluids in high concentration. Powdered products can be supplied packed in bags, cartons, drums or big bags. In addition, the plant has a canning line for filling precise amounts. SternMaid America’s services range from quality control of raw materials to co-packing to stocking and logistics. Its high quality and hygienic standards are reflected by its many certifications. IFT Food Expo 2018 attendees can learn more about what SternMaid America and its sister companies offer at Booth S671.

For us, sharing our knowledge is a huge part of our business. We are happy to have Hydrosol represented with two contributions at the Anuga Food Tec in Cologne this month.

On March 20th, Dr. Dorotea Pein, Innovation and Product Manager for Dairy Products at Hydrosol will speak about “foams and aerated products in food industry with a focus on vegetable fat cream” within the general session on “Food Foams”.

Also on March 20th, Dr. Carsten Carstens, Scientific Director, Innovation and Product Manager for Meat Products at Hydrosol will speak about “functional ingredient systems for the production of sustainable meat products”, which is part of a session on  “Technological possibilities for producing, functionalising and stabilising ingredients”.

For more information, please follow the Link

Hydrosol - Pflanzensahne

Hydrosol - Vegetarische Nuggets

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.

Ahrensburg, February 2018 – The market for refreshing beverages is growing around the
world. The main drivers in the category are fruit juices and fruit juice drinks, which are seeing
disproportionate growth. Hydrosol’s new all-in compounds let beverage manufacturers as well
as dairies benefit from this growing demand. Its Stabifruit functional systems contain all the
important components for making refreshing fruity drinks, and offer many advantages over
concentrates.

Fruit juices and refreshing fruity drinks have a very positive image with consumers. According
to research by Innova Market Insights, flavour and health benefits are the most important sales
arguments from consumers’ point of view. Fruit juice manufacturers must meet increasing
consumer demands while at the same time addressing various production challenges, from
growing cost pressure to requirements placed on storage of concentrations, to guaranteeing
the optimum product quality. There are also regulations concerning enrichment with vitamins
and minerals, as well as the increasingly frequent calls to reduce sugar content, which
negatively impacts the mouth feel and viscosity of drinks.

With its Stabifruit line of all-in compounds, Hydrosol offers an attractive solution. Since these
functional systems are in powder form, they have high storage stability along with optimum
logistics. Unlike with fruit juice concentrates, there are no expiration date issues. Water-free
formulations are microbiologically safer than juices or concentrates. In addition, with no water
there is less weight to transport. These are measurable cost benefits for users. In addition,
these powdered products can be used by manufacturers who were previously not part of the
fruit juice industry, and so do not have the specific machinery park.

Naturally the compounds are free of preservatives. They are easy to use, and with just small
dosages give refreshing fruity drinks with appealing mouth feel, colour, flavour and viscosity.
Individual components can be used flexibly depending on customer wishes. The fruit content is
variable. Sugar content can also be reduced without impacting the quality of the beverage.
Cloudiness stability is also important, i.e. keeping particles suspended in cloudy drinks. The
unusual cloudiness stability of Hydrosol’s formulations has been demonstrated in scientific
testing. Hydrosol’s close collaboration with its sister company SternVitamin is an advantage for
customers, since it makes it possible to enrich the all-in compounds individually with vitamins
and minerals. This gives manufacturers a custom beverage concept from a single source.

A wide portfolio of fruit flavours is available, including favourites like orange, peach and mango
as well as special flavours like raspberry, banana and currant. That means that the new
Stabifruit line of all-in compounds provides the basis for a wide range of fruit drinks whose
mouth feel, colour, taste and viscosity leave nothing to be desired, while offering substantial
economic, logistical and production benefits.

Hamburg, October 2017 – Hydrosol, a leading international supplier of customer-specific stabilising and texturing systems, will for the first time present solutions for its new Beverages product category at this year’s Food Ingredients Europe (Stand 08.0C61). The company will also present exciting new developments for poultry, vegan meat substitute, and dairy and whey products. With these functional systems food manufacturers can easily make products that address current international consumer trends.

New all-in compounds for beverages

In the growing worldwide market for soft drinks, fruit juices and fruit drinks are performing especially well. Hydrosol’s new Stabifruit line lets beverage manufacturers as well as dairies benefit from this growing demand. These all-in compounds contain all the important components for making fruit juice drinks, and offer many advantages over concentrates. They are easy to use and store, contain no preservatives, and require only low dosages. The fruit content can be varied depending on the customer’s wishes. Individual enrichment with vitamins and minerals is also possible. A portfolio of fruit flavours is available including orange, raspberry, banana and currant, so that the new Stabifruit line of all-in compounds provides the basis for a wide range of fruit drinks whose mouth feel, colour, taste and viscosity leave nothing to be desired.

Poultry products and vegan nuggets

In the meat category, Hydrosol is presenting concepts for making high-quality, economically attractive poultry products as well as a new concept for vegan products with meat-like texture. Poultry products make up the world’s fastest-growing meat category, and Hydrosol has developed a wide range of solutions for them. These include injection brines for fresh chicken meat that give increased moistness and tenderness, with outstanding brine retention and individually adjustable yield. Hydrosol also offers special functional systems for chicken nuggets, ground meat products, and schnitzel. These provide excellent binding and a juicy bite, and allow the use of vegetable ingredients in addition to meat, opening up many possibilities for innovative product ideas. The portfolio also includes functional systems for the economic production and long shelf life of poultry sausages. For poultry cold cuts from all-muscle tissue, Hydrosol offers tailored ingredient combinations for high-end premium products as well as cost-optimized recipes.

In the growing meat alternatives category, Hydrosol is presenting new stabilising and texturing systems for the manufacture of products like vegan nuggets, burgers, meatballs or “filet strips.” The end products deliver the accustomed bite and a similar texture to meat, and can be pan or deep-fat fried without problems. They can also be used as ingredients for trend-forward convenience solutions. Another plus point is that they contain no flavour enhancers or phosphates.

Sustainable solutions for meat and dairy products

Sustainability is an important issue for consumers. In the meat category, Hydrosol helps address it with meat extension stabilising systems that allow products to be made with substantially less meat. For example, these might be hybrid products with meat or fish and vegetables. This makes it possible to conserve the valuable resource of meat. Hydrosol also offers special concepts for the dairy industry. One example is the sustainable marketing of excess whey from cheese and quark production. With the company’s new functional systems, cheese and quark makers can efficiently use their large amounts of leftover rennet and acid whey to bring very different new products to market. Rennet whey can be used to make products like pudding desserts, beverages, cultured desserts and sour cream. Acid whey can serve as a base for yogurt alternatives. A great advantage in marketing these products is the good image of whey, specifically whey protein, which is recognised as having excellent nutritional properties. In fact, whey protein is nutritionally superior to protein from whole milk or soy.

Profitable ideas for high-protein products

Proteins are more and more important in new product development, and have a wide range of possible uses. According to market studies, dairy products are by far the leading category in high-protein product launches. There is strong demand for yogurt and drinking yogurt in particular. Hydrosol has developed special functional systems that let manufacturers make a variety of high protein products. For Greek-style yogurt, which is growing faster than other categories on the German market, the company offers a texturing system using casein that is declaration-friendly and so meets the demand for clean label products. The fat content is variable from zero to ten percent, and the recipe and texture can be individually adjusted to the customer’s preference. Hydrosol has also developed a stabilising system for making gelatine-free yogurt and drinking yogurt with high protein content. It contains milk proteins, hydrocolloids and vegetable fibres, and allows the individual adjustment of texture and a pleasant mouth feel.

Ahrensburg, September 2017 – With revenues of 464 million euros, the Hamburg-based Stern-Wywiol Gruppe again experienced double-digit growth in 2016. Its Hydrosol subsidiary made an important contribution to this continued positive balance. A specialist in stabilising and texturing systems, in recent years the company has grown to become one of the leading suppliers of stabilising systems on the international market. In Europe the company is in the top 3 in the category.

Hydrosol has made a name for itself worldwide with custom solutions for dairy products, deli foods, meat and fish products. Most importantly, the company has demonstrated a nose for leading-edge trends. As early as 2009 Hydrosol presented clean label solutions at F1 Europe. The Market Insights organisation presented the “Flexitarian Effect” as one of the top trends in 2016, but Hydrosol had already been offering all-in compounds for vegetarian and vegan meat alternatives since 2014.

The company develops its innovative stabilising and texturing systems based on a detailed knowledge of the raw materials available on the world market and how they interact with each other. “Our core competence lies in the targeted combination of functional components” says Dr. Matthias Moser, CEO Hydrosol. “An understanding of the interactions among hydrocolloids, proteins, fibre, enzymes and other ingredients is the key to quality results. We see time and again that these synergistic complexes give much better results than single ingredients. Our broad capabilities in applications technology are thus elementary to our successful product solutions.”

Current developments by this creative Ahrensburg company include stabilising and texturing systems for the production of vegan nuggets, burger patties and schnitzel, as well as functional systems for the economic production of cheese preparations and recombinations. With new, tailor-made solutions for the manufacture of poultry products, Hydrosol customers can participate in the worldwide growth of this segment. Another innovation is functional raw materials complexes for the sustainable processing of rennet and acid whey into high-value dairy products like pudding desserts, beverages and fermented products that can be used as alternatives to yogurt and sour cream. A video on the newly designed website www.hydrosol.de gives a look at the varied activities of Hydrosol R&D.

Partnering atmosphere
The passion and creativity of the company’s staff are very important to its success, as Dr Moser reports: “One of our strengths is our low fluctuation. Our domestic and foreign customers have the same contact persons at Hydrosol for many years. With the resulting long, trusting relationships, our people are very familiar with the individual needs of each customer. This enables them to deliver custom-tailored service and fast solutions to problems – in person at the client’s location if necessary.”

Flat hierarchies are a matter of course at Hydrosol. According to Dr Moser, they help maintain high motivation and a sense of responsibility. Torsten Wywiol, CEO of the Stern-Wywiol Gruppe, is proud of the special corporate culture: “We’re different from many other companies in our industry. Each company in our group retains its autonomy. And most importantly, we offer our employees the greatest possible freedom. We’re a family-run company, and as in every good family, innovative ideas can thrive only in a stimulating and partnering atmosphere.”

As an owner-operated, independent company Hydrosol can also react faster, more flexibly and more dynamically to events on the world market. Dr Moser notes, “If you want to expand in different markets, you need to do even more than develop individual solutions for individual customers. Fast, flexible reaction to customer needs and requests is at least as important as innovation-driven new ideas that give customers new value creation possibilities.” Currently Hydrosol meets customer wishes in over 100 countries. With 15 foreign offices and further certified partners, this stabilisation specialist has direct access to all key global markets, including growth markets like Latin America, North Africa, Southeast Asia and the Middle East, where Hydrosol is already successfully established. This lets Dr Moser look optimistically to the future. “The international food industry is undergoing a shift. With future demographic developments, the industry will have to ensure the nutrition of more and more people. This will be possible only if new alternative solutions can be found. Stabilising and texturing systems play a central role in this. With this in mind, I believe that over the next ten years we can double our revenue and headcount – especially because we offer a special combination of innovative problem solutions and the flexibility of an owner-operated family company.”

 

Ahrensburg, September 2017 – At this year’s Gulfood Manufacturing in Dubai, Hydrosol, a leading international supplier of stabilising and texturing systems, will present attractive new products for dairy, poultry, and vegan alternative products. At booth S3-E24 trade visitors can learn about the benefits of the various formulations in detail.

High protein and vegan: profit from the current top trends
Vegan and dairy products with high protein content are internationally growing food trends. Hydrosol has developed a series of product concepts for both areas that open up many possibilities. For meat alternatives, the company has new stabilising systems for the production of vegan nuggets, burger patties and schnitzel. In the dairy alternative area, as one of the leading international suppliers of solutions for vegetable whipping cream, Hydrosol offers various functional systems for making products like non-dairy yogurt, vegan cream cheese and vegetable cooking and whipping cream. The company is also presenting its latest products for hot regions at the Dubai trade show.

With the help of special stabiliser and texturising systems, countries with low milk production can also profit from the accelerating high protein trend. Hydrosol’s offerings for protein-rich dairy products comprise solutions for Greek yogurt, drinking yogurt, cocoa drinks, pudding and dressings. They can be made from recombined milk very successful. In addition, they can be enriched with vitamins and minerals in order to address different customer needs and offer added value.

Cost-effective alternatives to cheese
Whether for bread spread, snack fillings, pizza or ready meals, the new ingredient mixes for recombined cheese alternatives offer economic, manufacturing, and quality advantages. The long curing times hard and sliced cheeses require are a cost factor, and in hot regions volumes are limited by the low availability of fresh milk. Hydrosol’s alternatives deliver convincing product quality. On pizza, the recombined cheese product is satisfyingly stringy and enables individual flavour and colour adjustment. For spreadable products, selected Hydrosol systems let manufacturers set the desired texture from liquid to gelling. Snacks with alternative fillings are highly stable in frying and baking. They form well and are freeze-thaw stable.

Economic poultry products
Poultry is the world’s fastest-growing meat category, and producers can get the most out of this potential with Hydrosol functional systems. The portfolio includes solutions for the economic production and long shelf life of poultry sausages, plus injection brines for raw chicken meat that give a higher yield in tender, moist meat. There are also stabilising systems for the cost-saving production of reconstituted chicken breast and poultry cold cuts. Special functional systems provide good binding of animal and vegetable constituents for products with reduced meat content. They have an appealing meat-like texture and are very suitable for nuggets, burger patties and schnitzel. Visitors to the Hydrosol booth can also learn about the benefits of customer-specific stabiliser and texturing systems.

Ahrensburg, August 2017 – The manufacture of one kilogram of cheese results in nine kilograms of whey as a by-product. The amount of whey left over is correspondingly high in cheese-making countries. The US is in the lead with over 48 million tonnes per year, followed by Brazil, Turkey and Russia with five to seven million tonnes. Given these volumes, which have risen steadily over the years, dairies are faced with a major challenge, since disposing of whey is just as costly as converting it into powder. Hydrosol now gives cheese makers new possibilities. With Stabisol JOC stabiliser and texturing systems, rennet and acid whey can profitably be made into new products.

Whey contains 0.8 percent protein. Whey protein is recognised as having very good nutritional properties, and is actually nutritionally superior to protein from whole milk or soy. This is a big part of the reason why this dairy product has had a positive image as a healthy food for some years. Cheese makers can now benefit from these advantages while making good use of their surplus whey. Hydrosol’s new functional systems turn whey into a wide range of new products. For example, rennet whey can be used as a basis for pudding desserts, drinks, fermented desserts and sour cream. Acid whey can be used to make alternatives to yogurt. “Acid whey is a special challenge for cheese producers, because processing it is technologically much more demanding than for rennet whey,” explained Dr. Dorotea Pein, Innovation Manager at Hydrosol. “After intensive research and many application tests, we have succeeded in developing an ingredient complex that makes it possible to market acid whey profitably.”

Whether made of rennet or acid whey, the end products feature appealing mouth feel and creamy texture. “The fat content of the products can be adjusted either with normal milk fat in the form of cream, or with vegetable fat,” said Dr. Pein. “The desired viscosity can be achieved using our highly functional stabiliser and texturing systems.” Like yogurt, the whey alternatives can be mixed with various ingredients, such as flavourings and colours added at the beginning of the manufacturing process or fruit preparations added before filling. Through its close cooperation with its sister companies in the Stern-Wywiol Gruppe, Hydrosol can offer its customers individual solutions in this area. With its sister company OlbrichtArom, stabiliser specialist Hydrosol can also offer all-in compounds that include customer-specific flavouring.

Ahrensburg, May 2017 – The boom in vegan meat substitutes continues. A study by market research institute Mintel shows that the greatest growth is among flexitarians with reduced consumption of meat. According to the study, last year 18 percent of Germans ate more meat alternatives than the previous year. Mintel talks of a paradigm change, as niche vegetarians turn into mass-market flexitarians, and the market potential for meat alternative products is correspondingly high. But such products are only successful if their taste and consistency compare favourably to the meat product, and if they offer health benefits and ideally also address the ongoing convenience trend. Hydrosol has developed a new stabilising and texturing system that lets manufacturers of meat alternatives address the wishes of ever broader target groups. Vegan nuggets suitable for hot consumption are a current example.

Hydrosol - Vegetarische Nuggets

What’s special about these nuggets is their meat-like texture, which is achieved with the aid of HydroTOP High Gel. “The system is based on a specific combination of hydrocolloids and fibres that act as emulsifying and stabilising components,” explains Dr Carsten Carstens, head of Product Development for meat and sausage products at Hydrosol. “First an emulsion is made with HydroTOP High Gel 30, oil and water. This stabilises the hydratised texturate through thermoreversible gelling, meaning that heating the formable mass turns it into a product that is pleasantly firm to the bite.” Treating the texturate with the HydroTOP emulsion creates a formable, slightly sticky meat analogue comparable to a ground meat mass used for meatballs and the like. Thanks to this adhesive property, vegetables with smooth surfaces like corn or peas can be worked into the mass without problems. The meat substitute mass can be individually seasoned and produced continuously on a conventional line.

HydroTOP High Gel 30 is suitable for all standard commercial wheat, soy and pea protein-based texturates. “In application, the synergies and interactions between HydroTOP and the protein texturate are used to full effect,” reports Dr Carstens. “High Gel 30 turns the fibrous structure of the texturate into a meat-like structure.” The vegan nuggets can be pan or deep-fried, and in addition to their texture they offer another clear advantage – they are very declaration-friendly. The products aren’t just vegan, they can also be advertised as free of soy and gluten. Furthermore, they use neither flavour enhancers nor phosphates.

Besides vegan nuggets, manufacturers can use HydroTOP High Gel 30 with the texturates from the Hydrosol Stabiprot series to make many other products. Examples include vegan burgers and patties, as well as vegan schnitzel with breading. All products can be deep-frozen without problems.

In addition, with High Gel 30 all other formed ground meat, fish, poultry, diced ham and similar products can be made at low cost with excellent quality. The meat and fish products have a firm bite, are juicy, and retain their shape.

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