New product ideas from Hydrosol at IFFA 2016

SPECIALIST in stabilization for meat and sausage products, Hydrosol will show IFFA visitors how its stabilizing systems can be used for the simple and economical manufacture of meat products. The company will also present its vegetarian and vegan alternatives.

Cut cost on poultry products, cooked ham and sausages

An expert in international poultry applications, Hydrosol offers stabilizing systems for poultry products like cold cuts, sausages, nuggets and similar items. Its functional systems can reduce the production cost of poultry sausages. Their ingredient combinations make possible recipes that enhance the quality of final products even with reduced meat content.

Hydrosol also develops customized individual solutions as well as stabilizing systems for the special requirements of halal products.

For cooked ham specialities, the company’s stabilizing systems can improve water binding, shaping and sliceability. Even at higher yields, the final products have minimal syneresis and an appetizing appearance.

Hydrosol’s functional systems for the cost-optimized production of wieners and hot dogs are likewise centred on economy. They allow manufacturers to adjust protein, fat and water phase to suit, resulting in firm sausages that have a stable structure even after heating, with individual meat, fast and water content.

New all-in compounds for meat-free products

For vegetarian and vegan products, Hydrosol has developed the new HydroTOP VEG all-in compound with a mild basic seasoning. This integrated compound can be used to make a variety of meatless products, from vegetarian sausages to Bavarian style meat loaf to a meatless ground product for all sorts of applications.

For large-scale users like cafeterias and caterers, semi-finished ground products in piece or pre-ground form provide the basis for many different foods. Industrial manufacturers can use them to make a wide range of vegetarian retail items, such as vegetarian sauce bolognaise. The ground products feature the familiar pleasing bite and an authentic mouth feel, have a balanced flavour profile and appetizing colour, and are easy to make.

All-in vegan solutions for cold cuts are also offered. They contain all the components of the overall formulation, including a mild basic seasoning that can be enhanced as desired. The texture of the resulting meatless cold cuts is absolutely comparable with bologna or mortadella, and allows for problem-free slicing with conventional slicers.

IFFA, the leading international trade fair for processing, packaging and sales in the meat industry, takes place from 7–12 May in Frankfurt am Main. Visit Hydrosol at Booth D70 in Hall 4 to learn how their stabilizers can be used in your products.