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.
|Vegetarian cold cuts||HydroTOP VEG 15||Soy-free all-in system||9% in the final product|
|Vegetarian sausages and vegetarian ground meat||HydroTOP VEG Wiener||All-in system, outstanding texture for eating hot and cold, enables a host of applications||20% in the final product|
|Vegetarian bratwursts||HydroTOP Bratwurst||All-in system, outstanding texture for eating hot and cold. Without colourants, for light-coloured products||20% in the final product|
|Vegan cold cuts||HydroTOP Vegan||All-vegetable all-in system, optimum bite and excellent sliceability||15% in the final product|
|Vegan hotdogs||HydroTOP Vegan HT||All-in system, outstanding texture for eating hot||21% in the final product|
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.
|Vegan cooking cream||Stabiprot Vega 420 P Stabiprot VEGA 420 V||Vegan cooking cream substitute, highly heat-stable, based on soy protein or soy-free||3,0 – 3,2 %|
|Vegan drinks based on grain, nuts, coconut etc.||Stabisol GC 4||Stabilises suspensions and gives an outstanding mouth feel||0,08 – 0,12 %|
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. Hydrosol have developed stabilising systems for making sliceable as well as melting alternatives to cheese.
|Vegan pizza topping||Stabiprot PCVB||Good melting behaviour and outstanding flavour profile||4,5 %|
|Slice-on-slice vegan cheese analogue||Stabiprot PCVS 1 Stabiprot PCVS 2||Sliceable product that melts on the tongue, based on soy protein or soy-free||4,55 %|
Deli creams without egg or milk
Another example of vegan enjoyment is our stabilising systems for egg-free deli creams. Using Stabimuls MR series integrated compounds, fine emulsions can be made with different fat contents. These powdered stabilising systems are cold-soluble, and simple and economical to use.
|Low-fat deli cream with 50 % fat for cold production||Stabimuls MR 51||Integrated compound without egg||2,5 %|
|Low-fat deli cream with 24-30 % fat for cold production||Stabimuls MR 52||Integrated compound without egg||2,9 – 4,5 %|