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.
AMAZINGLY SIMILAR ALTERNATIVES TO DAIRY, MEAT AND DELI FOODS FROM THE PLANT-BASED COMPETENCE CENTER
An idea generator for the new generation of plant-based alternative foods.
Plant-based products are getting more and more retail shelf space, and are the basis for new concepts in the out of home market. The main growth drivers in this segment are flexitarians, who are actively reducing their meat and dairy consumption for health or ethical reasons.
It has been proven that modern plant-based products are successful only if they offer consumers the familiar, traditional flavour experiences and textures. Achieving this is a challenge, since it has to be done with completely different raw materials.
Hydrosol is an established international expert for plant-based alternatives. In our Plant-based Competence Center we bundle all of our expertise: What plant-based protein works with the production process and preparation technique, how to get the sensory properties just right, the microbiology, allergenic potential, nutrient profile – product managers, nutritionists, food technologists and marketing specialists from across the entire Stern-Wywiol Gruppe work in dialogue with customers to develop creative concepts specifically for the trends on international markets.
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, soy based||HydroTOP VEGAN||Plant based system. Optimum bite and excellent sliceability, gluten-free||15 % in the final product|
|Vegan hot dogs||HydroTOP VEGAN HT 1S||Innovative two-stage system for sausages, without soy, based on sunflower protein||8 - 10 %|
|Vegan cold cuts, soy free||HydroTOP VEGAN SF 31||Modular system for a wide variety of end products: cold cuts, salami, bacon and much more.||Depends on product|
|Vegan balls & burger||HydroTOP VEGAN Patty||Pleasantly firm, juicy, meat-like bite, versatile use||21 % in the final product|
|Vegan nuggets||HydroTOP VEGAN Nuggets||All-in compound for products with typical nugget structure||20 % in the final product|
|Vegan sausage casings||HY-SmartCasing VR||Hydrocolloid-based system for coextrusion lines, powdery, ideal for in-house production||9.5 %|
Vegetarian and vegan fish alternatives
Plant-based alternatives to meat, sausage and dairy products have long since gone mainstream, and fish alternatives are now the next big thing in vegan products. The primary reasons for choosing plant-based substitute products are aspects like sustainability, animal welfare and climate change. This is where the fish alternatives come in. Environmental organisations advise cutting back on consumption of ocean fish, due to overfishing. Aspects like microplastic are further arguments.
|Vegan fish fillet, breaded||HydroTOP VEGAN RB 5||All-in-compound for breaded alternatives to fish, versatile malleable||6 %|
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%|