Sundogs: Hydrosol launches vegan compound for sausages with sunflower & pea protein

17 Jul 2018 --- Plant-based claims are dominating the food industry and the trend for plant-based foods is not slowing down. Not only addressing health megatrends as well as the growing expectations of consumers, regarding animal protection, plant-based foods also appeal to flexitarian, vegetarian lifestyles to vegan alternatives for fish, meat and dairy. In response to these trends, Hydrosol has launched Sundogs, all-in compound, which the company believes are an ideal fit.

Sundogs is used to make vegetarian or vegan sausages and is based on plant proteins from sunflower and peas. This makes it the first allergen-free alternative to soy and wheat.

“Sunflower proteins are completely new in the manufacturing of vegan meat alternatives,” explains Product Manager at Hydrosol, Florian Bark. “It’s based on sunflower flour with high protein content, which we make by a special process during oil pressing. We use this very high-quality, attractive product in our new all-in compound, Sundogs.” 

“The all-in compound for the Sundogs is developed for easy processing, no special equipment is required,” she tells FoodIngredientsFirst.

“There are also opportunities for other applications outside of vegan sausages, such as vegan alternatives to milk.” 

“The emerging trend of plant-based food is growing steadily and as a soy-free alternative, Sundogs is addressing the new consumer group,” adds Bark. 

Like the name indicates, this stabilizing and texturing system is used to make vegetarian hotdogs. Naturally, it can also be used for vegan alternatives to all other types of bockwurst as well as bratwurst sausages. 

The final products have a very authentic texture and bite, according to the company. They also have a pleasant flavor profile, with a slightly nutty sunflower note. It enhances typical sausage seasonings and smoke flavors very well and has no after-taste, as is often the case with soy and legumes. 

Another key point is the declaration benefits. This all-in compound is free of allergens like soy and gluten, as well as of egg and dairy components. Like all Hydrosol vegan sausage alternatives, Sundogs are also phosphate and nitrite-free. The compound also contains no flavor enhancers. A further health advantage is that the vegetable sausages contain no cholesterol. Plus, sunflowers from domestic or regional sources have a low climate and carbon footprint and are non-GMO. 

In addition to sunflower and pea protein, the all-in compound contains hydrocolloids and starch. Seasonings give each sausage variety its individual flavor profile. Trendy new flavors can also be easily implemented as desired by the customer. The plant-based sausages are made using conventional cutting and filling equipment, according to Hydrosol.

By Elizabeth Green