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Stabilizing systems for dairy and vegan products

Hydrosol has developed a series of product concepts for vegan and dairy products with high protein content. For meat alternatives, the company has new stabilizing systems for the production of vegan nuggets, burger patties and schnitzel. In the dairy alternative area, as one of the leading international suppliers of solutions for vegetable whipping cream, Hydrosol offers various functional systems for making products like non-dairy yogurt, vegan cream cheese and vegetable cooking and whipping cream. The company’s offerings for protein-rich dairy products comprise solutions for Greek yogurt, drinking yogurt, cocoa drinks, pudding and dressings. They can be made very successfully from recombined milk. In addition, they can be enriched with vitamins and minerals in order to address different customer needs and offer added value. Whether for bread spread, snack fillings, pizza or ready meals, the new ingredient mixes for recombined cheese alternatives offer economic, manufacturing, and quality advantages. The long curing times hard and sliced cheeses require are a cost factor, and in hot regions volumes are limited by the low availability of fresh milk. Hydrosol’s alternatives deliver convincing product quality. On pizza, the recombined cheese product is satisfyingly stringy and enables individual flavour and colour adjustment. For spreadable products, selected Hydrosol systems let manufacturers set the desired texture from liquid to gelling. Snacks with alternative fillings are highly stable in frying and baking. They form well and are freeze-thaw stable.

Hydrosol GmbH & Co KG

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