Running on 4-9 May 2019 at the Frankfurt am Main exhibition centre, IFFA will bring together businesses from across 50 countries to display their latest innovations.
Hydrosol will showcase its HydroTOP VEGAN SF series and HydroTOP High Gel range at the show.
The HydroTOP VEGAN SF series is an allergen- and soy-free system based on potato and pea protein, which it claims helps manufacturers make a wide range of products, from cold cuts and salami to bacon. Hydrosol added that the vegan solution would also make it easy for plant-based manufacturers to produce plant-based snack foods.
The HydroTOP High Gel range can be used for meat and vegetable hybrid products, as well as for all-vegetable burgers. The range, which can also be used for fish alternatives, allows marketers to emphasise ecological and ethical benefits, along with economic advantages.
Hydrosol also highlighted that the gel range would simplify the manufacturing of reduced-fat products and has developed systems that enable the manufacture of sodium-reduced sausage and red and white meat products.
Hydrosol said: “Today’s consumers think nothing of eating meat or sausage one day and plant-based alternatives the next. Meat producers are adding vegetarian and vegan products to their product lines, but regardless of whether they are meat or meatless, foods can be successful only if they have the taste and texture consumers want.
“That’s where Hydrosol helps. This provider of all-in solutions for meat and sausage products and vegetable-based alternatives is presenting its expanded product range for industrial and artisan producers at this year’s IFFA.”
