Sister companies Hydrosol and Planteneers are set to showcase a range of solutions for meat alternatives and hybrid products at the meat industry trade fair IFFA 2025, which will take place from May 3-8 in Frankfurt.
Planteneers will present various clean-label solutions, including a plant-based salami alternative made from wheat protein. Two versions will be showcased — a snack stick to be eaten on the go and slices that can be consumed hot or cold.
In a cooking show at the IFFA Kitchen & Stage, Planteneers will demonstrate how manufacturers can meet consumer demand for plant-based alternatives free of methylcellulose. The company will also highlight the potential of fermentation-derived meat alternatives requiring only minimal processing, including mycoprotein-based chicken breast and salmon alternatives.
For the past year, Planteneers has been enabling the production of plant-based steaks and tenderloins with authentic marbling and texture in partnership with Handtmann, a provider of system technology for food processing. This range is now being expanded with products such as cost-optimized steak variants, bacon, cooked ham, and carpaccio, which could bring down production costs for food processors.
Planteneers will also present cheese alternatives at IFFA, including slices with a protein content of four percent. The products can reportedly be integrated into existing processes involving standard bowl cutters with cooking functions, meaning that meat producers can make cheese alternatives without major investment in new machines. Flavors can be flexibly adjusted to produce different varieties of plant-based cheese.
Highlighting hybrid products
Meanwhile, Hydrosol will highlight hybrid products that combine meat with vegetables, plant protein, mycoprotein, or cultivated cells. The company has developed the PLUSmulson range of stabilizing systems, and will present solutions for kebabs, nuggets, and formed ham. With the help of a specially developed formulation, the vegetables in the products remain stable throughout the cooking process.
Additionally, Hydrosol’s HydroTOP High Gel range provides binding abilities that allow recipes with low meat content to retain an authentic juicy texture. At the IFFA Kitchen & Stage, the company’s presentation will discuss new ways to eat sustainably and deliciously.
Hydrosol and Planteeners will share booth C89 in Hall 11.0 at IFFA 2025.
