Plant-based protein growth: Hydrosol’s new stabilizing systems for dairy alternatives

24 Sep 2018 --- Hydrosol is tapping in the growing demand for plant-based proteins with its new stabilizing and texturing systems for a wide spectrum of dairy alternatives that give them properties very close to products made from cow’s milk. These include cultured desserts that contain no milk components, soy or gluten.

The company’s functional systems let manufacturers adjust products to get a texture comparable to yogurt, according to Hydrosol, a subsidiary of the independent, owner-operated Stern-Wywiol Gruppe.

A creamy, smooth consistency and authentic flavor are characteristic of the vegan creamed cheese alternatives made with them. Used in vegan cheese alternatives, these tailor-made ingredient complexes give ideal melt properties as well as the taste and enjoyment consumers want.

Speaking to FoodIngredientsFirst, Dr. Dorotea Pein, Head of Product Management Hydrosol says: “The driving trends are health and sustainability. The worldwide population is growing and plant protein as an alternative to meat protein is having a more important role.”

“For us, these stabilizing solutions to some extent belong to a new generation. They can help manufacturers launch new products which have a better taste and texture. This is very important when entering into a new product segment like vegan alternatives. We have to know about and how to access a very wide range of single ingredients and know how to combine them.”

An alternative to animal milk & soy
Hydrosol works with alternatives not only to animal milk but also to soy. For instance, there is a drink based on sunflower and oats with an appealing flavor.

Functional systems for soft-melting, creamy vegan ice creams round out the product line for plant-based dairy alternatives.

Sugar reduction
Cutting the amount of sugar in products is paramount, given the global increase in obesity. More and more governments are demanding low sugar products by introducing sugar taxes. Industry continues to respond by reformulating low or no-sugar alternatives that not only bypass levies but tap into the shifting consumer preference for healthy food and drink. 

However, Hydrosol says that from a technological point of view sugar has many positive properties as it gives products flavor, body, texture and a pleasant mouthfeel. This is just what the new stabilizing and texturing systems from Hydrosol accomplish. 

In application trials, technologists and scientists have found the optimum interplay of hydrocolloids, starch and plant fiber for various products. The result is individual ingredient combinations for foods like yogurt, drinking yogurt, mixed milk drinks and pudding, as well as for fruity refreshing drinks and energy drinks, ketchup and plant-based whipping creams. 

Poultry product solutions
Hydrosol has developed a wide range of solutions for poultry and other meat products. These include injection brines for fresh chicken meat which give increased moistness and tenderness, with outstanding brine retention and individually adjustable yield. 

There are also functional systems for chicken nuggets, ground meat products and schnitzel. These provide excellent binding and a juicy bite and allow the use of vegetable ingredients in addition to meat, which opens up many possibilities for innovative product ideas. 

The portfolio also includes functional systems for the economic production and long shelf life of poultry sausages. For poultry cold cuts from all-muscle tissue, Hydrosol offers tailored ingredient combinations for high-end premium products as well as cost-optimized recipes.

“Poultry is quite a big topic,” continues Dr. Pein. “The challenge for manufacturers is often to find the right balance between efficiency and indulgence. We have excellent stabilizing systems of high quality that are easy to use and also competencies in taste.” 

Hydrosol is presenting its new stabilizing and texturing systems at Gulfood Manufacturing in Dubai in November. 

By Gaynor Selby