Vegan dairy alternatives - no compromises in flavour and texture
More and more people are eating vegan. And consumers don’t want to make any compromises on flavour, texture or enjoyment. With our individual stabilising and texturing systems, we work with you to develop real alternatives to milk, cheese, cream cheese, yogurt, ice cream and cream.
Vegan alternatives to cheese
With cheese substitutes as with any substitute product, consumers will only accept and repeat purchase products that taste good and meet their expectations of cheese. Hydrosol have developed stabilising systems for making sliceable as well as melting cheese alternatives.
Vegetarian and vegan sausages
With sausage alternatives that are meant to be eaten hot, getting a pleasingly firm texture is a special challenge. Our functional systems give meatless sausages the right bite.
Why are vegan meatballs so popular? Because they have a meat-like texture! They get it with HydroTOP High Gel 30, that turns any protein texturate into a formable meat analogue, comparable to a bound ground meat mass. Heating turns it into a product that is pleasantly firm to the bite.
Vegetarian and vegan alternatives to meat, dairy and deli foods
Modern system solutions combine enjoyment, convenience and healthy nutrition.
More and more consumers are giving up meat. The main growth drivers in this category are flexitarians, who are reducing their meat consumption for health or ethical reasons. The demand for alternatives to sausage and meat is rising accordingly. Worldwide, sales of substitutes for dairy products have also risen sharply in recent years.
Soy meat, tofu, seitan and tempeh were the alternatives of first resort, but consumer expectations have risen. The success of modern vegan and vegetarian products is due to the fact that they offer consumers familiar flavours and textures despite not containing meat. For cheese substitutes, along with appearance, taste and technological equivalence, economical and production technology factors play a key role in development.
We will be glad to develop a custom solution for you – ask us!
Tel.: +49 (0) 41 02 202 003
Vegetarian and vegan meat alternatives
Hydrosol’s all-in compounds for vegetarian and vegan cold cuts, and for alternatives to scalded sausage and ground meat, provide familiar bite, authentic mouth feel, appetizing appearance and a pleasing basic seasoning. They also have clear health benefits. The resulting meat substitutes have much less fat and a good fatty acid profile, and are free of cholesterol, nitrites and phosphates.
|Vegan cold cuts||HydroTOP Vegan||All-vegetable all-in system. Optimum bite and excellent sliceability, gluten-free||15 % in the final product|
|Vegan hot dogs||HydroTOP Vegan HT 1S||Based on sunflower protein, excellent texture when consumed hot||14 % in the final product|
|Allergen-free cold cuts||HydroTOP VEGAN SF||Soy free complete system with numerous applications: cold cuts, salami, bacon and more.||Depends on product|
|Universal binding system||HydroTOP High Gel 30||Flexible system for further manufacture, for example nuggets||3 – 8 % in the final product|
|Vegan balls & burger||HydroTOP Vegan Patty Range||Allergen-free system, juicy bite, meaty structure, versatile use||11 % in the final product|
|Vegan nuggets||HydroTOP Perfect D||Versatile solution for nuggets, without mixing directly applicable||1-3% in the final product|
|Vegan sausage casings||HY-SmartCasing VR||Hydrocolloid-based system for coextrusion lines||9.5 %|
Vegan solutions for dairy products
Our stabilising systems for vegan alternatives to dairy products like cooking cream and drinks provide balanced sensory factors, familiar consistency and good processing characteristics. And we don’t mean just soy – the range is constantly being expanded.
|Alternatives to milk||Stabisol GCL 2||Flexible system for producing vegan alternatives to milk based on various plant-based sources||0.2%|
|Alternatives to milk||Stabisol SH 50 V||Integrated compound for the production of vegan alternatives to milk based on sunflower and oat||3.1 %|
|Alternative to milk||Stabisol OD V 1||Integrated compound based on oats, also suitable for the production of oat drinks containing cocoa||2.2 - 2.4%|
|Alternative to milk||Stabisol BD V 1||Integrated compound based on buckwheat, for a pleasant taste and a creamy mouthfeel||2.7%|
|Alternative to barista milk||Stabimuls BM V 2||System that forms an ideal foam and is stable in coffee||0.4%|
|Coffee with vegan alternative to milk||Stabimuls K2GO||System for stabilising ready-to-drink coffee beverages||0.8%|
|Pudding||Hydrobest Pudding V Range||All-in-compounds for the production of vegan puddings in different flavours (e.g. vanilla, chocolate)||5.0 - 6.5%|
|Alternatives to yogurt||Stabisol JFK-1||Flexible system for producing vegan alternatives to yogurt based on various plant-based sources||2.7 – 4.5%|
|Alternatives to yogurt||Stabisol JVCL 1||Flexible clean label system for the production of vegan alternatives to yogurt based on various plant-based sources||5.5 %|
|Alternatives to sour cream||Stabisol JS VCL 1||Flexible clean label system for the production of vegan alternatives to sour cream based on various plant-based sources||3.8%|
|Alternatives to cream cheese||Stabisol FK Vegan 5||System with only one E number for the production of vegan alternatives to cream cheese based on fava bean||9.75%|
|Vegetable-based whipping cream 8 - 16 % fat||Stabimuls ICR 150 OAT||System for vegan vegetable-based whipping cream suitable for the EU, high whipping volume, with oat protein, very low fat content, few E numbers, pleasant texture and taste||1.7 - 2.0%|
|Vegetable-based whipping cream with 25 - 28 % fat||Stabimuls ICR 250 KA||System for vegan vegetable-based whipping cream suitable for the EU, high whipping volume and particularly milky taste||2.5%|
|Vegetable-based whipping cream with 25 - 28 % fat||Stabimuls ICR 15 EU||System for vegan vegetable-based whipping cream with suitability for the EU, high whipping volume and high stability of the whipped cream||1.5%|
|Vegetable-based whipping cream with 25 - 28 % fat||Stabimuls ICR 134 PA||System for vegan vegetable-based whipping cream with high whipping volume, high stability of the whipped cream and low viscosity liquid phase||1.3 - 1.4%|
|Vegetable-based whipping cream with 25 - 28 % fat||Stabimuls ICR 200 CNUT||System for vegan vegetable-based whipping cream suitable for the EU, high whipping volume and few E numbers, end product without palm kernel fat, up to 40% vegetable drinks can be used instead of water in the recipe, can be produced without sugar||2.0%|
|Vegetable-based whipping cream with 20-25 % fat||Stabimuls ICR 20 I||System for vegan vegetable-based whipping cream with high whipping volume, creamy and full mouthfeel, high stability of the whipped cream, freeze-thaw stability of the liquid cream||2.5 %|
|Pizza topping||Stabisol Vegan KK 1||Integrated compound for vegan pizza toppings with good melting behaviour||22.7%|
|Alternatives to sliced cheese||Stabisol PCVS 7||Integrated compound for a sliceable vegan alternative to sliced cheese with a pleasant taste and high elasticity||22.0%|
|Alternatives to grilling cheese||Stabisol PCVBQ||System for a bake stable vegan alternative to barbecue cheese, suitable for barbecue and oven||3.3 %|
|Alternative to Feta cheese||Stabisol FET V 1||Declaration-friendly integrated compound for a vegan alternative to Feta cheese, suitable for soaking in oil||9.5%|
|Alternative to cottage cheese||Stabisol CC Vegan 1||Flexible system for the production of vegan alternatives to cottage cheese based on various plant-based sources||4.8%|
|Alternatives to ice cream||Stabisol IC V 1||System for creamy vegan alternatives to ice cream based on various milk substitute drinks||0.9 %|
|Alternatives to ice cream||Stabimuls IC V 2||System for a creamy vegan alternative to ice cream based on coconut||1.2%|
Vegan alternatives to deli products
Other trend products for vegan enjoyment are our stabilising systems for egg-free deli creams. Using Stabimuls MR series integrated compounds, fine emulsions can be made with different fat contents. The stabilising systems are in powder form and are cold-soluble, and simple and economical to use.
|Low fat mayo sauce with 10 - 20% fat||Stabimuls M Extra||Egg-free integrated compound for the cold production of mayo sauces||6.0 – 8.0 %|
|Low fat mayo sauce with 15 % fat||Stabimuls M 15 KSC||Egg-free compound for the cold production of mayo sauces, fat content can be adjusted to 10 - 15% via the dosage||0.5 - 0.6% in combination with starch|
|Low fat mayo sauce with 25 - 35 % fat||Stabimuls MR 52||Egg-free integrated compound for mayo sauces in cold production||1.5 - 5.0% partly in combination with starch|
|Low fat mayo sauce with 50 % fat||Stabimuls MR 51 MV||Egg-free integrated compound for the hot or cold production of mayo sauces with a shiny appearance||2.0 - 2.7% partly in combination with starch|
|Low fat mayo sauce with 50% fat||Stabimuls MV 50 GR 2||Clean label integrated compound for the cold production of mayo sauces without egg and without E numbers||4.0%|
|Low fat mayo sauce with 10 – 70 % fat||Stabisol MMULTI 1||Egg-free combination compound for the cold production of mayo sauces with different fat contents||0.5 – 7.5 %|
|Mayo sauce with 65 - 70% fat||Stabimuls MR 65 MB||Egg-free compound for the cold production of mayo sauces with an ideal fat content of 65%||0.85 – 1.40 %|
|Dressing with 30% fat||Stabimuls SCDH 30 V||Egg-free integrated compound for the hot production of dressings of different flavours (e.g. garlic, ranch)||1.8%|
|Topping based on mayonnaise technology with 30% fat||Stabimuls Topping 30||Integrated compound with flavouring components for the production of toppings in numerous flavours (e.g. mango-chili)||4.0 – 6.0 %|
|Vegan burger sauce with 30% fat||Stabimuls VBS 30 Range||Clean label variant without E-No. for cold production and conventional variant for hot production||3.55 - 4.3%|
|Vegan Bolognese sauce||Stabisol KO 3||Compound that can be used in combination with a texture such as Stabiprot SunTex 51 Crisps for the hot production of plant-based alternatives to Bolognese sauce, sterilisation possible||2.5%|