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Hydrosol presents all-in solutions at IFFA

Source:Food Bev Asia

Date Published:3/15/2019 01:03:43 PM

Hydrosol’s expanded product portfolio includes the HydroTOP VEGAN SF series and HydroTOP High Gel range that address consumer demand for plant-based alternatives.  

Hydrosol, provider of all-in solutions for meat and sausage products and vegetable-based alternatives is presenting its expanded product range for industrial and artisan producers at IFFA (4 – 9 May 2019, Frankfurt am Main). The company’s solutions range from stabilisation and texturing, to seasoning and freshness preservation, to sausage casings and breading, with the focus on plant-based trend products and “free from” solutions.

Plant-based alternatives remain of great interest to global consumers, in part because of their advantages over meat in terms of sustainability and animal welfare. Hydrosol’s plant-based vegan products include the HydroTOP VEGAN SF series, an allergen- and soy-free system based on potato and pea protein. The system is made for the manufacture of cold cuts, salami, bacon and other products, and it also makes production of plant-based snack foods easier.

At IFFA, the international trade fair for the meat industry, learn about Hydrosol's new products on Booth B 81, Hall 12.1.

At IFFA, the international trade fair for the meat industry, learn about Hydrosol's new products on Booth B 81, Hall 12.1. (Photo: Hydrosol)

“The Plant Kingdom” is one of the top trends of 2019 according to Innova Market Insights, and is also influencing conventional meat products. Ground meat and sausage specialities enriched with grains and superfoods like legumes or seeds have a healthy image, and appeal to new target groups. Hydrosol has developed the HydroTOP High Gel range for these meat and vegetable hybrid products as well as for all-vegetable burgers. It lets marketers emphasise ecological and ethical benefits, along with economic advantages. The High Gel range can also be used to make fish alternatives.

Another plus point is that the High Gel range simplifies the manufacture of reduced-fat products, addressing another strong trend that has high social relevance given the drastic worldwide increase in obesity. Along with fat reduction, salt reduction is also becoming more and more of an issue. Hydrosol has developed functional systems that enable the manufacture of sodium-reduced sausage and red and white meat products. The company is also presenting new developments for freshness preservation. IFFA visitors can learn more about these and other highlights of Hydrosol’s portfolio at Booth B 81, Hall 12.1.

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