Hydrosol’s “free-from” concepts for meat and plant-based applications
By Katy Askew
- Last updated on
Hydrosol, a supplier of stabilising and texturing systems, is focusing on “free from” solutions at this year’s FiE.
These include new concepts for melted cheese preparations and for plant-based alternatives to dairy as well as deli and meat products.
In processed cheese, Hydrosol noted the phosphates in the melting salts are under fire for causing health problems, first and foremost osteoporosis, but also a heightened risk of heart attack and stroke in certain groups. Hydrosol has therefore developed formulations that don’t need added phosphates.
In plant-based meat and dairy alternatives, Hydrosol said ‘more consumers also want to see a short ingredients list with the fewest possible E-numbers’.
“Inspirations in the dairy and deli categories offer vegan alternatives to sour cream, dessert, mayonnaise and a burger condiment. All four products are all-vegetable and clean label,” the company stated.
Similar concerns over the need for clean label prompted Hydrosol to develop a new preservative solution for meat products based on dry vinegar as a functional ingredient. This makes it ‘declaration-friendlier’ than the acetate and lactate often used. “The raw materials in the mix are perfectly balanced to prevent bacterial growth and keep the colour of meat products stable. There is no negative sensory effect on the end product, making this preservative ideal as a brine and tumbler additive and as a cutter aid,” the company said.
Hydrosol will be exhibiting at booth 6D90 together with sister company Deutsche Back. The suppliers, part of the Stern-Wywiol Gruppe, have also jointly developed a product in keeping with the ‘free-from’ theme.
The companies have produced a FreeFromFlammkuchen (free from tarte flambée). It consists of a gluten tarte flambée crust coated with an almond-based sour cream and a vegetable alternative to bacon.