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 GC 1||Based on various vegetable sources||0.1 %|
|Alternatives to milk||Stabisol SH 50 V||Based on sunflower and oats||3.1 %|
|Alternative to barista milk||Stabimuls BM V 1||Foamable, stable foam||1,2%|
|Chocolate pudding||Hydrobest Pudding Chocolate 05 V||Based on various vegetable sources||6.5 %|
|Pudding with vanilla flavour||Hydrobest Pudding Vanilla 05 V||Based on various vegetable sources||5.0 %|
|Alternatives to yogurt||Stabisol JFK-1||Based on various vegetable sources||2.7 – 4.5%|
|Alternatives to yogurt||Stabisol JVCL 1||Clean label, based on various vegetable sources||5.5 %|
|Alternatives to sour cream||Stabisol JS VCL 1||Clean label, based on various vegetable sources||3.8%|
|Alternatives to cream cheese||Stabisol FK Vegan 4||Based on field beans and potatoes, just one E-number||9.8 %|
|Vegetable-based cooking cream with 10 – 30 % fat||Stabisol Vega 406 FT||Flexible fat content and viscosity, good whitening||2.4 – 2.8 %|
|Vegetable-based cooking cream with 12 – 25 % fat||Stabisol Vega 410 V||Medium cooking viscosity||3.0 – 3.2 %|
|Vegetable-based cooking cream with 12 – 25 % fat||Stabisol Vega 420 P||Soy-free||3.0 %|
|Vegetable-based whipping cream with 20 % fat||Stabimuls ICR 20 I||Low dosage, stable foam, high whip volume, freeze-thaw stable variants possible||2.5 %|
|Vegetable-based whipping cream with 25 – 28 % fat||Stabimuls Vega SSI 15 EU||Stable foam, high whip volume, freeze-thaw stable variants possible||1.5 %|
|Alternatives to coffee cream||Stabisol GM 1||Good whitening||0.1 %|
|Melted topping||Stabisol PCVB||Analogue block cheese for grating||4.5 %|
|Alternatives to sliced cheese||Stabisol PCVS 3||Sliceable analogue cheese, very pleasing taste||3.0 – 4.55 %|
|Alternatives to grilling cheese||Stabisol PCVBQ||Thermostable||3.3 %|
|Alternatives to ice cream||Stabisol IC V 1||Creamy consistency, for combining with milk alternative drinks like rice and almond milk||0.9 %|
|Alternatives to ice cream||Stabimuls IC V 2||Creamy consistency, based on coco||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.
|Alternatives to low fat mayonnaise with 10 – 20 % fat||Stabimuls M Extra||All-in-compound for cold manufacture||6.0 – 8.0 %|
|Alternatives to low fat mayonnaise with 24 – 30 % fat||Stabimuls MR 52||All-in compound for cold manufacture with emulsifier, emul. starch, creamy shiny structure||2.9 – 4.5 %|
|Alternatives to low fat mayonnaise with 50 % fat||Stabimuls MR 51 MV||All-in compound for cold manufacture, shiny structure||2.3 – 2.5 %|
|Alternatives to low fat mayonnaise with 10 – 70 % fat||Stabisol MMULTI 1||Combination compound for cold manufacture, various fat contents||0.5 – 7.5 %|
|Dressings mit 30% Fett||Stabimuls SCDH 30 V||All-in-Compound with starch, numerous flavours possible||1,7 - 2,0%|
|Topping based on mayonnaise technology with 30% fat||Stabimuls Topping 30||All-in compound with flavouring components, with starch, many flavours possible||4.0 – 6.0 %|