Mouth feel for vegetarian and vegan alternatives

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
info@hydrosol.de

Emulsified products
ApplicationStabilising systemPropertiesDosing
Vegan cold cutsHydroTOP VeganAll-vegetable all-in system. Optimum bite and excellent sliceability, gluten-free15 % in the final product
Vegan hot dogsHydroTOP Vegan HT 1SBased on sunflower protein, excellent texture when consumed hot14 % in the final product
Allergen-free cold cutsHydroTOP VEGAN SFSoy free complete system with numerous applications: cold cuts, salami, bacon and more.Depends on product
Universal binding systemHydroTOP High Gel 30Flexible system for further manufacture, for example nuggets3 – 8 % in the final product
Texturate-based products
ApplicationStabilising systemPropertiesDosing
Vegan balls & burgerHydroTOP Vegan Patty RangeAllergen-free system, juicy bite, meaty structure, versatile use11 % in the final product
Vegan nuggetsHydroTOP Perfect DVersatile solution for nuggets, without mixing directly applicable1-3% in the final product
Sausage casings
ApplicationStabilising systemPropertiesDosing
Vegan sausage casingsHY-SmartCasing VRHydrocolloid-based system for coextrusion lines9.5 %
Neutral products
ApplicationStabilising systemPropertiesDosing
Alternatives to milkStabisol GC 1Based on various vegetable sources0.1 %
Alternatives to milkStabisol SH 50 VBased on sunflower and oats3.1 %
Alternative to barista milkStabimuls BM V 1Foamable, stable foam1,2%
Chocolate puddingHydrobest Pudding Chocolate 05 VBased on various vegetable sources6.5 %
Pudding with vanilla flavourHydrobest Pudding Vanilla 05 VBased on various vegetable sources5.0 %
Sour products
ApplicationStabilising systemPropertiesDosing
Alternatives to yogurtStabisol JFK-1Based on various vegetable sources2.7 – 4.5%
Alternatives to yogurtStabisol JVCL 1Clean label, based on various vegetable sources5.5 %
Alternatives to sour creamStabisol JS VCL 1Clean label, based on various vegetable sources3.8%
Alternatives to cream cheeseStabisol FK Vegan 4Based on field beans and potatoes, just one E-number9.8 %
Alternatives to cream
ApplicationStabilising systemPropertiesDosing
Vegetable-based cooking cream with 10 – 30 % fatStabisol Vega 406 FTFlexible fat content and viscosity, good whitening2.4 – 2.8 %
Vegetable-based cooking cream with 12 – 25 % fatStabisol Vega 410 VMedium cooking viscosity3.0 – 3.2 %
Vegetable-based cooking cream with 12 – 25 % fatStabisol Vega 420 PSoy-free3.0 %
Vegetable-based whipping cream with 20 % fatStabimuls ICR 20 ILow dosage, stable foam, high whip volume, freeze-thaw stable variants possible2.5 %
Vegetable-based whipping cream with 25 – 28 % fatStabimuls Vega SSI 15 EUStable foam, high whip volume, freeze-thaw stable variants possible1.5 %
Alternatives to coffee creamStabisol GM 1Good whitening0.1 %
Alternatives to cheese
ApplicationStabilising systemPropertiesDosing
Melted toppingStabisol PCVBAnalogue block cheese for grating4.5 %
Alternatives to sliced cheeseStabisol PCVS 3Sliceable analogue cheese, very pleasing taste3.0 – 4.55 %
Alternatives to grilling cheeseStabisol PCVBQThermostable3.3 %
ApplicationStabilising systemPropertiesDosing
Alternatives to ice creamStabisol IC V 1Creamy consistency, for combining with milk alternative drinks like rice and almond milk0.9 %
Alternatives to ice creamStabimuls IC V 2Creamy consistency, based on coco1,2%
Alternatives to mayonnaise
ApplicationStabilising systemPropertiesDosing
Alternatives to low fat mayonnaise with 10 – 20 % fatStabimuls M ExtraAll-in-compound for cold manufacture6.0 – 8.0 %
Alternatives to low fat mayonnaise with 24 – 30 % fatStabimuls MR 52All-in compound for cold manufacture with emulsifier, emul. starch, creamy shiny structure2.9 – 4.5 %
Alternatives to low fat mayonnaise with 50 % fatStabimuls MR 51 MVAll-in compound for cold manufacture, shiny structure2.3 – 2.5 %
Alternatives to low fat mayonnaise with 10 – 70 % fatStabisol MMULTI 1Combination compound for cold manufacture, various fat contents0.5 – 7.5 %
ApplicationStabilising systemPropertiesDosing
Dressings mit 30% FettStabimuls SCDH 30 VAll-in-Compound with starch, numerous flavours possible1,7 - 2,0%
ApplicationStabilising systemPropertiesDosing
Topping based on mayonnaise technology with 30% fatStabimuls Topping 30All-in compound with flavouring components, with starch, many flavours possible4.0 – 6.0 %

Brochures

Interested in versatile cheese preparations and recombined alternatives?

Discover our innovations

Just order our brochure on Stabisol for cheese preparations and see how our stabiliser systems can help you benefit from the vegetarian trend.

Looking for ideas on vegan deli creams?

Find out more about our versatile integrated compounds.

Just order our Stabimuls product line brochure. In it you’ll find profitable ideas for egg-free delicatessen emulsions.

Vegan alternatives for dairy, meat and deli products

Complex trend products made simple, with stabilising and texturing systems from Hydrosol.

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