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Ahrensburg, im Oktober 2017  
Poultry products are a major trend. Consumption has risen worldwide, both in high-income countries as well as in up-and-coming markets in developing countries. There are many reasons for this. Unlike other meats, poultry is subject to almost no cultural restrictions, can be grown more sustainably, and costs less. It meets consumers’ desire to eat healthier and leaner. From the point of view of producers, there are many ways to profit from the trend.

In our “Poultry as a Growth Market” webinar we’ll look at current developments and the associated opportunities in this interesting market. In the first part of the webinar, we’ll report on market developments and the growth areas in the poultry category. Part 2 will show the advantages our tailor-made stabilising and texturing systems offer for the manufacture of poultry products. Compared to single ingredients, they give considerably improved functionality, as almost all product characteristics can be influenced by the targeted interplay of the component raw materials.

Join us for the webinar and find out more about the great potential in poultry – for your company too. Sign up today! The free webinar will be held on Thursday, 23 November 2017, 16:00.

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.

Ahrensburg, October 2016 – Mayonnaise is one of the world’s most popular deli products, but its high fat content is a disadvantage from a health point of view. To reduce this without sacrificing texture, normally some of the fat is replaced with substances like starch that bind water. While economical, this procedure is undesirable in certain markets like Russia and the Middle East, since it is considered to reduce the quality. Hydrosol’s stabiliser experts have now developed a starch-free integrated compound that enables the production of high-quality, low-fat mayonnaise. The final product has a creamy, pleasantly light consistency with a very good mouth feel and excellent taste.

Hydrosol_News_stärkefreie Mayo

“Replacing fat with starch in low-fat mayonnaise products has economical as well as processing advantages. But consumers often see it as a kind of deception,” reported Dr. Dorotea Pein, Product Manager Hydrosol. “For this reason we have developed a new formulation that uses hydrocolloids and vegetable fibre to provide texture while still giving a pleasantly soft, creamy texture that can absolutely measure up to a full-fat mayonnaise.”

The new Stabimuls M30 NOS integrated compound is based on powdered egg yolk, dairy protein, vegetable fibre and hydrocolloids. It can be used to make salad creams with fat contents as low as 30 percent. Like all Hydrosol integrated compounds for mayonnaise, this new product is easy to use in manufacturing. It needs only water, seasonings, oil and vinegar. Following suitable shearing, the final product can be filled and packaged.

Hamburg, July 2016 – Growth continues at Hamburg’s Stern-Wywiol Gruppe. With an increase of 12 percent, the family-owned company made a record 444 million euros in revenues last year. Its Hydrosol subsidiary was a big part of it. Hydrosol, which specializes in custom stabilising and texturing systems, can look back on a very successful year. With a view to the future, the company is now expanding its production capacity. Managing Director Dr. Matthias Moser: “Our production plant is one of the most modern of its kind in Europe, and our capacity as it stands is 30,000 tonnes of ingredients a year. Our customers in over 50 countries expect the best, and in order to provide it to them with the highest level of innovation, flexibility and service, we are now investing in a second facility located in close proximity to the existing one. The groundbreaking will take place soon, and production will start during the coming year.”

As an independent, family-owned business Hydrosol has for many years followed a long-term growth strategy, with sustained investments at home and abroad. In addition to its production facilities, the Technology Centre is an example of this. This research and development centre has extensive test facilities and pilot plants for dairy products, deli foods, meat and fish products and other food categories, and is being continually expanded. “These foresighted investments, coupled with the flexibility and reliability of an owner-operated company and the creative expertise of our staff, are central to our success,” comments Dr. Moser.

Ahrensburg, June 2016 – A by-product of cheese manufacture is large amounts of sweet whey. This is used for many different things, including cheese specialities, whey drinks and whey powder. Hydrosol now offers another option. The company has developed a stabilising system that makes it possible and economical to create fermented whey desserts using yogurt cultures.

In some markets, to save money when making yogurt part of the milk is replaced by whey or water, but there are limits to this. The formulation must have at least 50% milk, to give the yogurt a smooth, gleaming texture and a pleasant mouth feel. With the Stabisol JOC stabilising system it is now possible to replace the milk entirely with sweet whey. The whey is mixed with fat, sugar, stabiliser and yogurt cultures, and fermented. The fat can be animal fat like cream or butter, or vegetable fat like oils, depending on availability. Instead of fresh whey, whey powder and water can be used.

Hydrosol_News-Molke-Dessert

This whey dessert is an attractive concept for European dairies focusing on the export market. Sebastian Barsch is a product developer at Hydrosol and specialises in yogurt, and notes, “With our new stabilising system we give cheese makers a double benefit. They can profitably market their excess whey, and they can also take low-cost yogurt-like desserts to market. This lets them use the increasingly positive image of whey protein to boost revenues.” Whey protein is now recognised as having very good nutritional properties. Whey is also much cheaper than milk.

Like traditional yogurt, these fermented whey desserts can be mixed with various ingredients, such as flavourings and colours added at the start of the manufacturing process, or fruit preparations added after fermentation. Through its close cooperation with its sister companies in the Stern-Wywiol Gruppe, Hydrosol can offer its customers individual consulting in this area. And not just that – with its sister company OlbrichtArom, Hydrosol can also offer all-in compounds with customer-specific flavouring.

Hamburg, May 2016 The Hamburg-based, owner-operated Stern-Wywiol Gruppe is continuing its growth course on the international ingredients market. Last year the Group made revenues of 444 million euros, again giving it a double-digit growth rate over the previous year. Its Hydrosol subsidiary has made an important contribution to this continued positive balance. This stabilising system specialist showed what its success is based on at its recent international Sales Network Event, with the motto “We make food texture swing.”

Hydrosol - Moser Eisner
Hydrosol CEO Dr. Matthias Moser and researcher Dr. Peter Eisner of the Fraunhofer Institute discuss new opportunities with lupin protein. Photo: Moser_Eisner

“If you want to expand in different markets you need to develop individual solutions for your customers, but you also need to do more,” explains Hydrosol CEO Dr. Matthias Moser. “Fast, flexible reaction to customer needs and requests are at least as important as innovation-driven new ideas that give customers new value creation opportunities.” One example is a stabilising system for making whey desserts that Hydrosol originally developed for the Latin American market. This functional system gives cheese producers a way to market their excess whey profitably by taking low-cost yogurt-like desserts to market.

In developing solutions with future potential, there is no substitute for intensive research with modern technology. Likewise, an accurate understanding of the requirements and trends in the various markets is indispensable. So at Hydrosol, Sales and Applications Research work hand in hand, as the international Sales Network Event in Hamburg demonstrated. Around 100 attendees, including sales partners, representatives and consultants from almost 40 countries, presented their successful concepts at the two-day event together with Hydrosol R&D experts. For example, to address the ongoing vegetarian trend in Western Europe, meat and fish product specialists presented all-in compounds for vegetarian and vegan alternatives to ground meat, wieners, bratwurst and Bavarian-style meatloaf.

Hydrosol_News_Anwendungsforschung
Product development up close – Hydrosol applications researchers present new product ideas to Sales Network Event attendees at the company’s own Technology Centre.Photo: Applications research

In the deli foods category, the focus was on new developments in the company’s extensive range of integrated compounds for mayonnaise. Mayonnaise is one of the fastest growing categories in Eastern Europe and Latin America especially. Through close cooperation between Research and Sales, and the use of innovative raw materials, Hydrosol has developed a customer-specific solution for this market that lets mayonnaise producers save money, time and resources.While trends and customer wishes in different markets vary, sometimes greatly, there are also certain similarities. “Good taste, safe products and good value for money are three central expectations that consumers in all countries share. With our stabilising systems for dairy products, deli foods and meat, sausage and fish products, we help manufacturers meet those expectations, whether in the premium segment or in the development of value-oriented products. In doing so we place great emphasis on full service. This includes the development of customised stabilising systems, joint product development and upscaling in the on-site production process. Hydrosol will also take unconventional routes if the situation requires it.

According to Dr. Moser, this flexibility is another reason for the company’s close customer relationships and international success. “The knowledge and creative potential of our people, together with modern applications research in our well-equipped Technology Centre, are among our key growth drivers. Together with our international network of 16 subsidiaries and numerous qualified foreign representatives, they enable us to meet specific customer needs in the world’s key markets.”

Ahrensburg, April 2016 – Vegetarian alternatives to meat and sausage remain a strong trend. Much of this is due to the growing number of flexitarians, people with substantially reduced meat consumption. To address this target group, Hydrosol has developed a system solution that lets manufacturers offer a wide range of meatless products, including vegetarian sausages like wieners, bockwurst, hot dogs and liver loaf, as well as vegetarian ground “meat” that can be used in various applications.

Hydrosol_News_Vegane-Bolognese

“With our all-in compound from the HydroTOP VEG series, producers can make semi-finished products for individual further processing, as well as finished products that are ready to eat,” reports Carsten Carstens, Hydrosol R&D Meat Products. “Thus, with just one system many different vegetarian ground meat alternatives are possible, that can address different customer groups and thus open up promising new marketing opportunities.” For large-scale users like cafeterias and caterers, the semi-finished products in logs or preground form provide the basis for many different foods. Industrial manufacturers can use them to produce a range of vegetarian retail items.

For example, this vegetarian ground is an excellent basis for vegetarian bolognaise sauce, hearty stews and soups, chili sin carne and lasagne. It’s also ideal for making “meat” crumbles for tacos, frozen pizza and ravioli. Like real ground meat, the meatless version is freeze-thaw stable. It is equally suitable for frozen foods, canned foods and sauces in jars. The enjoyment value is just as high – the vegetarian ground has exactly the same taste as the animal product, and fries just as crispy. The products have the familiar mouth feel that consumers are accustomed to from conventional ground meat, so meat eaters will enjoy them too.

HydroTOP VEG also meets the expectations of consumers who are mindful of their nutrition. Carsten Carstens notes, “We use soy and egg white protein. That makes this all-in compound free of dairy products, as well as gluten and phosphates. The seasoning is completely free of flavour enhancers like monosodium glutamate. And of course we use natural colours.” Production is also very straightforward. HydroTOP VEG is a hydrocolloid-protein combination with emulsifying and stabilising components. It contains all the ingredients for the complete formulation, including a mild basic seasoning that can be enhanced as desired. It needs only be stirred together with water, salt and vegetable oil, formed, and then cooked. The vegetarian ground product is then ready for further processing.

This new all-in compound allows easy production of a wide range of high-quality products that address the ongoing trend to meatless alternatives. Their high protein and low fat content meet the highest nutritional demands, while the finished products offer excellent appeal.

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Press Releases

Food Ingredients Europe 2017

Hydrosol inspires with trend-oriented concepts

Gulfood Manufacturing 2017

Hydrosol: Lucrative stabilising systems for dairy, meat and vegan products

Hydrosol adds more production capacity in Germany

Stabiliser specialist continues on growth course

Low-fat mayonnaise Hydrosol develops integrated compound without starch

High quality at all fat levels

Revenue growth through greater internationalisation

Individual success concepts for international markets

Simple production of vegetarian Bolognese and other meatless foods

Wide range of meatless alternatives to ground meat and sausage with new all-in compound

Press announcement

Alternatives for meat and dairy products – vegan integrated compounds

"innovations in Food Technology" (Issue 75, May 2017)

Meat substitutes are enjoying growing popularity. The success of modern vegan and vegetarian products is due to the fact that they offer consumers familiar flavours and textures without using meat.

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