Hydrosol Develops High Protein Dressing to Address Health & Fitness Trends

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13 Feb 2014 --- German company Hydrosol has brought out a protein-rich salad dressing designed to appeal to health and fitness fans who are increasingly seeking protein-enriched products. The dressing, which targets the delicatessen industry, has a protein content of more than eight percent combined with a low fat content.

Consumer awareness of healthy nutrition and weight management is growing, while health and fitness were also the big trends in the food industry that were highlighted at the Food Ingredients Europe 2013 event in Frankfurt.

Based on scientific studies, nutritionists recommend reducing the amount of carbohydrates in the diet and increasing the amount of protein – switching the low carb trend to become a high protein trend. The demand for high-protein foods is rising accordingly.

“Protein-rich nutrition is an international trend,” explained head of research and development at Hydrosol, Thies J. Meier. “It provides additional sources of energy for building muscle mass and aids in weight management by counter-acting the yo-yo effect.”

The dressing, which is expected to appeal to athletes as well as consumers working on weight control, is also suitable for vegetarian diets, said Hydrosol, since the Stabimuls D HP stabilization system used in it is made without eggs. The recipe is based on high-quality milk proteins, native starch and hydrocolloids. The company notes that delicatessens can enhance the dressing with flavourings to suit their needs, and it can also be given a long shelf-life through heating. At the same time, the high-protein dressing opens up new sales possibilities in channels such as sport studios and fitness centres.

“Nutritionally, it is interesting because of its high content of whey protein and low fat content,” a spokesperson for the company said. “Naturally, the dressing can be individually seasoned with herbs and spices.” Hydrosol noted that customers who want to create new purchase interest with special flavour nuances can benefit from the network of the Stern-Wywiol Gruppe. “For example in close cooperation with sister company OlbrichtArom, new flavour concepts can be created using orange paste,” it said.

The creamy dressing adheres to salad very well due to the special stabilizer and so the flavour is extremely intense, the company said. At the same time it ensures high protein uptake.

Hydrosol’s stabilising systems are sold in more than 70 countries worldwide. The company develops and produces tailor-made stabilization systems for dairy products, ice cream and desserts, delicatessen and ready meals, as well as meat, sausage and fish products. As a subsidiary of the independent, owner-operated Stern-Wywiol Gruppe, Hydrosol halways has access to the concentrated expertise and modern applications technology of its sister companies Muhlenchemie for flour improvers, DeutscheBack for baking ingredients, HERZA Schokolade for functional chocolate pieces, OlbrichtArom for flavourings, SternVitamin for vitamin and mineral premixes and SternEnzym for enzymes (baked goods and confections, alcohol and beer), and Sternchemie for food lipids (including lecithin, MCT oil, red palm oil and spray-dried coconut milk). Sister company SternMaid works in the contract manufacture of powdered foods and nutritional supplements.

by Sonya Hook

Hydrosol

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The Hydrosol team develops tailor-made stabilizing systems and emulsifying systems for dairy products, ice cream, deli foods, ready meals, meat and sausage products and also integrated compounds for deli specialties and desserts. With commitment and know-how they have made their company a centre of excellence in the field of stabilizers and emulsifiers. They are familiar with the properties of every single stabilizer and every single emulsifier. That enables them to create systems whose synergisms make customized solutions possible.

  • For dairy products: Hydrosol has developed functional systems for stabilizing a host of different products based on milk that offer economic benefits and meet the demands of the production line.
  • For ice cream: In close cooperation with their customers they develop stabilizing systems that ensure all the relevant product attributes.
  • For deli foods and ready meals: Cutting the production costs of ready meals gives manufacturers an important lead over their competitors. Their stabilizing systems ensure the reliability of production processes and give the products a pleasant eating consistency.
  • For meat and sausage products: Hydrosol has developed tailor-made stabilizing and emulsifying systems for use in the production of cooked and boiled sausage, boiled ham and restructured meat products.
  • Integrated compounds for deli foods and desserts: The use of integrated compounds ensures a high level of functionality and reduces costs by permitting savings in the procurement of raw materials and in storage and quality control.

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