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Hydrosol spurs ideas for new marketing concepts

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Hydrosol spurs ideas for new marketing concepts

October 23
09:16 2015
Stern-Wywiol Gruppe_iStock Photo

Stern-Wywiol Gruppe_iStock Photo

As a leading international provider of stabilising systems, at this year’s Food Ingredients Europe in Paris (booth 6F29) Hydrosol will present attractive new products that address international consumer trends. The focus is on all-in compounds for making vegan alternatives to meat and sausage products, cheese and mayonnaise. There are also new functional systems for whey desserts, sweet and savoury yogurt cubes as well as and flavoured mild drinks and yogurt varieties with high protein content.

Vegan alternatives to meat and sausage products, cheese and mayonnaise

For the meat category, Hydrosol has developed complete solutions for vegan cold cuts and meatless alternatives to hot boiled sausages. They contain all the components of the overall formulation, including a mild basic seasoning that can be enhanced as desired. The texture of the meatless cold cuts is absolutely comparable with bologna or mortadella, and allows for problem-free slicing with conventional slicers.

The vegetarian alternatives to hot dogs and currywurst also compare favourably with their traditional meat counterparts. The final products have a firm texture when eaten hot, and a pleasing bite. Their mild taste without off-flavour and the high protein content are further benefits. For the complete vegan package, Hydrosol also offers co-extrudable sausage casings made of water-soluble fibre. Another new product is an all-in compound that enables the production of a vegan mass that can be formed into nuggets.

Cheese and deli food makers can also benefit from the growing vegan trend. Hydrosol offers new functional systems that are completely free of animal ingredients, for the production of vegan cheese alternatives, spreads and mayonnaise varieties.

Profitable concepts for dairy 

Stern-Wywiol Gruppe_iStock Photo

Stern-Wywiol Gruppe_iStock Photo

Hydrosol also has innovative product ideas for dairy food makers. For example, there is a new stabilising system that lets dairies present yogurt, quark, sour cream and buttermilk in exciting new ways, as savoury or sweet cubes that have a host of uses and have already found place on the market. The final products are ideal as low-fat alternatives to feta cubes for salads, convenience foods and snacks.

The new complete solutions for flavoured milk drinks offer simple application, low-cost manufacture and appealing taste sensations. They contain hydrocolloids, emulsifiers and flavourings for all kinds of tastes – from vanilla and cocoa to banana, mango and orange to nutty, spicy notes like almond and cardamom. At the FIE in Paris Hydrosol will also present stabilising systems for making whey drinks and high-protein yogurt products, for drinking or eating with a spoon. “In addition to the new products, naturally we’ll tell visitors about the rest of our range as well,” says Hydrosol Managing Director Dr. Matthias Moser. “The total package ranges from formulation development to product and process improvements to help with marketing concepts. Together with our customers, we develop individual solutions tailored to the latest trends and consumer desires on the international markets.” FIE visitors can find out more about the offerings of Hydrosol and its sister companies at the Stern-Wywiol Gruppe booth 6F29.

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