Hydrosol: Low-Cost Texturing for the Production of Vegan Meat Substitutes

Hydrosol Logo
© Hydrosol GmbH & Co. KG

Foods that will in future be increasingly important for conscious consumers are often associated with supposedly high costs for producers. Vegan meat substitutes are no exception. But the stabilization and texturization systems manufacturer Hydrosol offers companies a real alternative when it comes to meat substitutes.

Whilst numerous market forecasts predict considerable growth in the market for meat alternatives, and dedicated start-ups are working on innovative solutions for meat from the laboratory, Hydrosol has developed stabilisation systems with which vegan burger patties, for example, can be produced easily and safely on conventional systems. The texture rate required for the end product can be produced with the HydroTOP High Gel 30. During the texturizing process, a minced meat-like mass is produced. This mass can then be formed into the desired shape.

The compounds can be used for various plant-based end products, including vegan burger patties, meatballs, nuggets, schnitzels or vegan fillet strips. Other types of meat substitute products can also be manufactured, and all products can be deep-frozen without any problems.

In addition to the vegan aspect, the high-quality end products also take into account other factors that are tailored to the needs of consumers. Not only are the products vegan, but soy and gluten are not used in the production process. Due to their many advantages, some manufacturers of classic meat products are also including vegan meat substitutes in their ranges.