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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

Defining clean label: Term shifts as intersection with provenance and plant-based emerges

24 Mar 2020 --- In a bid to be more conscious of what they are putting in their bodies, consumers are increasingly seeking clean label products. This challenges industry to deliver a certain type... Read More

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FOOD INGREDIENTS NEWS

Plant-based and free-from trends gain traction globally, says Hydrosol

16 Mar 2020 --- The plant-based and free-from trends continue to have extraordinary potential around the world. That is according to Hydrosol CEO Dr. Matthias Moser, who notes that the company... Read More

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FOOD INGREDIENTS NEWS

“Demand for soy in Europe is declining,” says Hydrosol as alternative proteins come to fore

14 Feb 2020 --- Ingredients derived from peas, potatoes or fava beans are challenging soy’s market share in the meat analog industry. The latest varieties of plant proteins offer new... Read More

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FOOD INGREDIENTS NEWS

Symrise study: Germany leads Europe in appetite for “natural” foods

28 Nov 2019 --- Compared to the rest of Europe, Germans attach particular importance to naturalness when buying food. This is a key finding from studies carried out over the past two years by... Read More

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FOOD INGREDIENTS NEWS

New plant sources propel diversity: Oat milk shines in non-dairy NPD, indulgent flavors tipped for success

14 Oct 2019 --- The market for plant-based dairy and desserts is changing in scale – dramatically. Boosted by a sustainable and natural positioning that reflects consumer demands, the market... Read More




Video Interviews
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Ingredient solutions for plant-based burger innovation

06 May 2019 --- Demand for vegan meat alternatives is exploding. Accordingly, Hydrosol has expanded its already wide range of vegan, plant-based products and one of its new products is HydroTOP VEGAN Patty PP. What's special about this stabilizing system is that it is free of soy, wheat and other allergens. It is based on fava bean and pea protein. Together with the sunflower-based texturate, it enables users to make vegan burger patties that are similar to meat products in taste, texture and mouthfeel. Another plus point is that since it has just one E-number, this stabilizing system aligns with the declaration-friendly product trend.

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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

Opinion Edge: 2020: The Right Bite

08 Jan 2020 --- Key suppliers offer their thoughts on trends to look out for in 2020. How do we meet the demands for taste, convenience and sustainability? 

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THE WORLD OF FOOD INGREDIENTS

View From the Top: Torsten Wywiol, Stern-Wywiol Gruppe

14 Jun 2019 --- German-headquartered family-business Stern-Wywiol Gruppe (turnover 2018: +€500 million) consists of twelve independent specialist firms that develop, produce and distribute functional ingredients and additives that simplify and enhance the production of foods and animal feed. Innovation in plant-based alternatives is thriving. The company’s Hydrosol business, a fast-growing international supplier of food stabilizing and texturing systems, expanded its wide range of vegan, plant-based products. One of its new products is HydroTOP VEGAN Patty PP, based on fava bean and pea protein.

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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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