Hydrosol Reports Record Revenues, Plans to Expand Production Capacity

08 Jul 2016 --- After reporting record revenues of €444 million last year, as well as an overall growth of 12 percent, the family run company Hydrosol are now planning to invest in further processing facilities. The company stated that the Hydrosol subsidiary played a huge part of the growth, and with a view to the future, the company is now expanding its production capacity. 

“Our production plant is one of the most modern of its kind in Europe, and our capacity as it stands is 30,000 tons of ingredients a year.” Says Managing Director Dr. Matthias Moser: “Our customers in over 50 countries expect the best, and in order to provide it to them with the highest level of innovation, flexibility and service, we are now investing in a second facility located in close proximity to the existing one.”

Hydrosol has for many years followed a long-term growth strategy, sustaining investments at home and abroad. In addition to its production facilities, its Technology Centre is an example of this. This research and development centre has extensive test facilities and pilot plant for dairy products, deli foods, meat and fish products and other food categories, and is being continually expanded.

Moser told FoodIngredientsFirst, “We like the idea of situating the new production site close to our Technology Centre. The short distance between the two ensures a good exchange of information. For our customers in Central and East Europe and especially in Germany this will mean even more flexibility, shorter response times and shorter delivery times.”

It seems the company have much to look forward to, with current markets and consumer trends continuing to work in its favour. “Markets are polarising, with growth driven by the low-price economy and high-price premium categories,” explains Moser, “In the premium segment, trends like clean label, green label and “free from” still keep us busy and we continue to work on new custom stabilizing and texturizing solutions,” 

He adds: “We’re also continuing to work on stabilizing and texturizing all-in compounds that make production of high-class vegan and vegetarian alternatives easy. Answering to the needs of manufacturers that are constantly challenged to create products that are economical without sacrificing quality, we concentrate on solutions based on reasonably priced raw materials and production flows. An example of this is our all-in compounds for the production of dairy products on whey basis.”

Hydrosol’s new processing facility is due to open shortly and production will start during the coming year.

by Hannah Gardiner