Hydrosol Has New Ideas for Variety of Plant-Based Food Products

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Plant-based alternatives to meat and dairy products are market growth drivers. But to be successful, such products have to offer consumers convincing flavour and texture. At this year’s SupplySide West trade show, slated for October 15-19 in Las Vegas, Nevada, Hydrosol GmbH & Co. KG will present the latest generation of functional stabilizing systems and all-in compounds for making plant-based burger patties, cold cuts and sausages, as well as vegan alternatives to pizza cheese, cream cheese and sour cream.

Wide Range of Meat Alternatives

In the meat category, the focus will be on popular products like plant-based burger patties. These can be based on wheat or soy protein and made using the Ahrensburg, Germany-headquartered company’s proven stabilizing and texturing systems, or in allergen-free versions using HydroTOP VEGAN Patty PP. The system is based on fava bean and pea protein and also contains a sunflower-based texturate. It enables users to make vegan burger patties that are very similar to meat products in taste, texture and mouthfeel.

Another plus point is that with just one E-number, it meets the trend towards declaration-friendly products. With or without soy, these all-in compounds are suitable for many vegan products, from meatball alternatives to vegan cevapcici. They are freeze/thaw-stable and can easily be worked into ready meals.

Other products for plant-based meat alternatives are all-in compounds for making vegan cold cuts like salami, bacon, and plant-based sausages for eating hot or cold. Nuggets, schnitzel, fish sticks and other breaded products are also possible. Visitors to the Las Vegas show will be able to sample these products at the Tasting Bar (Expo Hall, Booth #5921), where Hydrosol will be serving the vegan pepperoni.

Vegan Dairy Alternatives

Hydrosol has developed plant-based ingredients for a pizza topping that can substitute for cheese. Like traditional pizza cheese, this vegan product has very good melt properties, which is not always the case with vegan alternatives. This plant-based topping is also stringy when hot, a critical factor for cheese intended for melted toppings. In the cream cheese category the company offers a texturing system that can be used to make vegan bagel spreads, plain or with herbs or other additional ingredients.

Hydrosol’s vegan sour cream alternative is an answer to the growing consumer demand for clean label products. This plant-based offering is free of e-numbers, and the taste is indistinguishable from the animal product. It is based on an almond drink and coconut fat. Together with a Hydrosol stabilizing and texturing system, it gives a topping for burgers and burritos or a dip for potato wedges and chips.

In recent years Hydrosol has made a name for itself as a source of full-service solutions for plant-based products that sell well. At Booth #4767 on SupplySide West show floor the company will show highlights like its all-in package for vegetarian burgers. It contains meatless burger patties, bacon, and a sauce that uses no egg yolk, plus a vegan sliced cheese alternative that melts easily and harmonizes well with the final product.