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Hydrosol

Company-logo  COMPANY DETAILS
Hydrosol
Kurt-Fischer-Straße 55
Ahrensburg
22926
Germany

Website
Mail
Call
  +49 / (0) 41 02 / 202-003


Printer
  +49 / (0) 41 02 / 202-030

ACTIVE CATEGORIES

hydrocolloids, stabilisers and gelling systems



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.



Articles On FoodIngredientsFirst
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FOOD INGREDIENTS NEWS

Best of both worlds? Meat innovators consider taking the hybrid leap

08 Apr 2019 --- The recent shift to plant-based meat is undeniable, underscored by key players moving into the space. For instance, just last week it emerged that Burger King is trialing Impossible... Read More

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FOOD INGREDIENTS NEWS

Weekly Roundup: Nestlé invests in Chinese R&D center, Stern-Wywiol gains “Innovations-Champion” status for second consecutive year

29 Mar 2019 --- This week, Nestlé inaugurated a new R&D center in Beijing and a system technology hub in Shenzhen in South China’s Guangdong Province, both aimed at meeting the... Read More

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FOOD INGREDIENTS NEWS

“Switch to natural”: Solvay eyes growing potential for natural vanillin solutions

18 Feb 2019 --- Driven by concerns around food safety and the need for improved transparency, consumers increasingly seek foods that are simple and contain familiar ingredients. For the US food... Read More

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FOOD INGREDIENTS NEWS

Alginate-based casings: Hydrosol solution can address plant-based demands

11 Feb 2019 --- Stabilizers innovator Hydrosol has developed a new casing solution based on alginate for various sausages, whether meat or plant-based. SmartCasings, which are suitable for hot dog,... Read More

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FOOD INGREDIENTS NEWS

Weekly Roundup: Solvay increases price of vanillin and ethyl-vanillin ingredients, Stern-Wywiol Gruppe enlarges production capacity in Mexico

09 Nov 2018 --- In business news this week, Solvay announced a price increase of its vanillin and ethyl-vanillin ingredients, while Stern-Wywiol Gruppe enlarged its production capacity in Mexico... Read More




Video Interviews
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Outlook and opportunities in the nutrition sector

25 May 2018 --- Stern-Wywiol is eyeing strong potential in the nutritional space, with emerging platforms such as vegan being targeted. At this year’s Vitafoods in Geneva, their SternVitamin business presented micronutrient premixes that address individual consumer wishes. FoodIngredientsFirst spoke to Stern-Wywiol CEO Torsten Wywiol about the outlook and opportunities that exist in the nutrition sector.

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North American Expansion Plans for a Stern-Wywiol Company

07 Sep 2016 --- SternWywiol is strengthening its position in North America. With a sophisticated micro-blending line designed to German standards, SternMaid America is optimally equipped for customized contract production of food ingredients and food supplements in powder form. The company’s plant can handle orders starting at 500 lbs and offers flexible solutions for filling into bulk or consumer packaging. Some 9 million lbs p.a. of substances in powder form can be blended on the line, from food supplements like protein mixtures, collagen products or functional foods to stabilizers, instantized powders and dairy products.  




Articles On The World of Food Ingredients
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THE WORLD OF FOOD INGREDIENTS

Hydrosol Platforms: 25 Years of Stabilizing Innovation

30 Oct 2018 --- Stern-Wywiol Gruppe CEO, Torsten Wywiol and Hydrosol Managing Director, Matthias Moser explain the 25-year evolution of the company and business strategies moving forward, including innovation within alternative proteins.

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THE WORLD OF FOOD INGREDIENTS

Right back to the source

22 Jun 2018 --- Key suppliers offer their thoughts on the demand for traceability & sustainability. What is driving the demand for clearer labels and what role can suppliers play?

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THE WORLD OF FOOD INGREDIENTS

Opinion Edge: Ready to Innovate?

01 May 2018 --- Key suppliers offer their thoughts on trends to watch out for in ready meals. How important is clean & clear labeling and marketing around sourcing becoming?

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THE WORLD OF FOOD INGREDIENTS

Opinion Edge: Dairy for the Future

20 Nov 2017 --- Key suppliers offer their thoughts on trends to watch in dairy. Which trends are driving new product development and where are the opportunities?

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THE WORLD OF FOOD INGREDIENTS

Opinion Edge: Sweet Signs of Recovery?

20 Feb 2014 --- Key suppliers offer their thoughts on the trends that will drive the sweet goods market in 2014. Which flavor trends hold high potential and what about the combination of sweet and savory?




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