FiE 2024: Hydrosol develops nutrition-packed “Best Ager” concepts for 55+ market
12 Dec 2024 | Hydrosol
Hydrosol is addressing the growing aging population with foods reformulated for better digestion and protein content. Product concepts include a calcium-enriched “yogonaise,” combining yogurt with mayonnaise for a lower-fat offering. Dr. Katharina Burdorf, team lead of product management, shares the company’s prototypes, including hybrid solutions marrying dairy and vegetable fat in a whipped topping and meat with vegetables in a nugget.
This is Missy Green with Food ingredients first at FIE 2024.
I'm here with Katerina Berdorf, who's the team lead product management at Hydrasol.
Welcome, Katerina.
Thank you, Missy.
So could you tell us a little bit about what Hydrosal is presenting here today?
Yes, for sure.
This year at FE we have different concepts that we brought which we also combined.
So what we do is producing stabilizing and texturing systems, but of course we don't want to showcase only powders, you know, but we want to showcase what we can do with these powders, and these are quite great recipes for various.
From dairy, fine food, and meat, and all of this we're showcasing here at this year's FIE.
For instance, one of my favorite ones because it's a kind of dessert type, you should see it here in the background, it's a small tart which includes a high protein pudding with a low fat content and topped with a mixed fat cream.
Mixed fat cream means We are combining dairy fat or milk with butter fat and vegetable fat source, which is quite tricky thing actually, but we solved it and it's interesting for mainly the hotel restaurant catering market because it gives a very nice flavor which is similar to dairy cream, but it has functional properties of the veg.
Vegetable fat and of course cost benefits in the end if you compare to a regular dairy.
About the pudding, it's not only the high protein, low fat, which is already quite interesting, I think it's part of our best ger campaign.
The best Ager campaign is something that we've launched this year.
It's for people aged 555 years plus.
Why you could wonder, first of all, there are many people who are 55 years plus.
The population is aging.
Until 2050, it's expected that 1 in 6 people in the world is going to be even 65 years plus.
And this is a population which is in their wealthiest lifetime, you can say 55 years plus, and they have their first.
Health issues in many cases like problems with digestion and things like that.
So it's useful to enrich this kind of products to make them more of a healthier kind.
And therefore we've made an analysis of what kind of products do these people like to eat in this generation.
And in Germany, for instance, people in this generation really like to eat pudding.
So this is why we have created a healthier version and worked together with our sister company Stem Vitamin, who also created a vitamin mineral premix which supports health, and you can also claim different EU health claims with this product.
So that's one I would say tasty tasty concept.
We've created and are showcasing here, this year and yeah, the other one I can maybe show a bit.
It's one of my personal favorites.
It has been yesterday in the innovation tour of the FIE.
So I've explained a bit yesterday to about 30, 30 people who stopped by about our so-called yogones.
Yogone, it's a marketing term in the end for a combination of yogurt and mayonnaise, but again, it's out of our best Asia campaign, so it has a more of a healthy touch.
It means a regular mayonnaise has from 70 to 80% fat and in some regions 67, but that's a pretty high fat content and not the healthiest thing you can eat, right?
Therefore, we have a Reduced fat version with about 18% fat in here and it's fiber enriched and calcium enriched.
Why calcium?
With this you can claim in the European Union digestion and gut health claim, and this is also something we worked together with our sister company to create this.
And due to the yogurt, one of the great benefits I think is that it gives a Yeah, a fresh taste to the mayo.
So if you, if you try, it feels much lighter than a heavy mayo, but still gives this creaminess and as a, yeah, fresher, fresher note.
We took termite yogurt because of shelf life in the end because it's a cold process, but it's also possible to use yogurt powder.
If required, have you had customers interested in trying to replicate this in one of their own product lines.
We've seen also yesterday a lot of interest in the concept because many are interested in a regular mayonnaise solutions with a lower fat content also due to price reasons, but when they, when we show You can, you can do your regular reduced fat mayo and with the same stabilizing system which is something that we that we've worked on for many years and we have our customers for for this system we show you can do something something different with this with the same.
You can do the yogone as and have a different taste profile and stand out out of the shelf.
Yeah, it was a really great, interest already in this product.
Yeah, and then last but not least, oh no, it's not last, I think we have one more in dairy, but let me show you this.
If you remember last year at FIE, we both talked about hybrid products and.
It was something, it was a German brocco, so a curry style sausage that we talked about, and this year we brought a hybrid nugget, so we have about 60% chicken meat combined with 25% of vegetables in here, and it's a clean label product, so there are no numbers inside.
It's very declaration friendly, and we got a lot of.
On how to market this so that people in the end really buy it and one of our recommendations is going more in a real target group direction, so like targeting it to families or more or less to children.
So it's not about eating less meat, it's about eating more veggies, and this is one.
One recommendation and the positive feedback so far is there.
So what's the other 15%?
It's what you usually use in this in this kind of formulations.
You have the water and everything inside.
You build an emulsion with the veggies to build it up.
So yeah, what do you usually use in a in a nugget.
