Normalizing plant-based proteins: “Consumers shift to more mindful choices for meat consumption,” says Hydrosol
The company also outlines the need for a “step-by-step reduction” in milk-based beverages
30 Sep 2019 --- German-based food stabilizer supplier Hydrosol is eyeing further opportunities in plant-based products with the launch of its wheat and soy protein HydroTop Vegan Patty. It also highlights the importance of sugar reformulation, especially in milk beverages. This makes stabilizing and texturing systems crucial in enabling manufacturers to address consumer needs for healthier products.
Plant-based meat analog products have “become more and more of a consumer shift to more mindful choices and sustainable alternatives to meat,” Florian Bark, Product Manager at Hydrosol, tells FoodIngredientsFirst. As for sugar reduction in foods, notably milk-based beverages, “there needs to be a step-by-step reduction,” he notes.
New ideas for plant-based burgers
Hydrosol has developed the all-in compound HydroTop Vegan Patty WSP as a response to the growing worldwide demand for vegan meat alternatives. Based on wheat and soy protein, it lets customers make attractively priced vegan burger patties that are significantly similar to meat products in taste, texture and mouthfeel, says the company.
“We don’t see meat alternatives as an emerging trend anymore,” notes Bark. “Of course, it is a competitive field for us now,” he adds.
The advantage for Hydrosol customers is that the company has designed a modular system for plant-based convenience products. “Spice, color and protein compounds are combined with the needs of our clients. Therefore, it is manageable to create many different products with the same basic compound; plant-based burger patties, alternatives to meatballs and vegan mince are just some examples,” Bark muses.
The right choice of plant proteins and the processing steps of the end products are the most challenging tasks by the creation of meat-like textures, according to Bark. “We benefit from our experience in working with vegetable proteins and hydrocolloids in the field of stabilization systems.”
Milk beverages: Less sugar, same enjoyment
Given the worrying increase in obesity around the globe, reducing the amount of sugar in foods and beverages is a significant issue. More and more governments are demanding low sugar products or introducing sugar taxes.
“There needs to be a step-by-step reduction,” Katharina Schäfer, Product Manager at Hydrosol, tells FoodIngredientsFirst. “Research shows that consumers are not willing to accept a flavor deviation in sugar-reduced products compared to regular products. Therefore, this is a topic that governments and the food industry have to focus on a long-term basis,” she explains.
Schäfer expects these themes will continue to be part of the global megatrends of health, sustainability and convenience.
Governmental regulation – such as a sugar tax – exerts pressure on the food industry, she says. “However, it’s also a chance to develop further products which can be characterized as more healthy.”
“We expect further developments in the food industry, especially in milk-based beverages and in other sugary food like fruit yogurt and pudding,” Schäfer adds.
Currently, chocolate, strawberry and vanilla are the most popular milk-based beverage flavors for children. But recent Innova Market Insights trend research has revealed that the demand for additional flavors and products has risen dramatically, notes Schäfer. “People want new varieties like salted caramel, pina colada and cookies. They are also looking for interesting combinations like white chocolate with pistachio, for example, as part of the indulgence trend.”
Sugar isn’t just a matter of taste; it also gives products body, texture and mouthfeel. These are the effects that Hydrosol’s individual stabilizing and texturing systems address. They are suitable for many different applications including yogurt, pudding, refreshing fruity drinks, energy drinks and ketchup.
“Regarding the texture of milk mix drinks, different requirements are depending on the market. In some areas, something that we call ‘thick’ in texture is appreciated while in other markets a more ‘thin’ texture is preferred,” Schäfer continues. “Overall, the requirements for flavored milk drinks are a smooth and creamy mouthfeel.”
Hydrosol’s sister company, OlbrichtArom, offers its SugarBooster for reduced-sugar products. This natural flavouring amplifies the delicate taste profile of the final product without influencing its characteristic flavor, notes the company.
By Elizabeth Green
