Hydrosol braces for a flexitarian future with hybrid currywurst concept
11 Dec 2023 | Hydrosol
At Food Ingredients Europe 2023, Hydrosol introduced a German currywurst made of 40% vegetables — including red pepper, corn and onions. The flexitarian innovation reduces both costs and fat in the final product and could serve as a model for next-gen meat products. Katharina Burdorf explains how hybrids will be essential to future foods in the scaling up of cultivated meat.
