Hydrosol

German company Hydrosol will showcase a vegetable-based cream developed with innovative alt protein solutions at Fi Europe 2023.

Image courtesy of Hydrosol
Fairs & Events

Hydrosol to Showcase Solutions for High Whipping Volume Vegetable Cream at Fi Europe 2023

German company Hydrosol will showcase a vegetable-based cream developed with its innovative solutions for the F&B industry at Fi Europe 2023.  Hydrosol, part of the Stern-Wywiol Gruppe and sister company of Planteneers, offers tailored stabilizing and texturizing systems for a range of food products, including dairy-free cream. The company’s Stabimuls ICR system, including Stabimuls Vega, enables manufacturers to create vegan creams with enhanced whipping volumes and more robust foam structures. According to the company, the systems are ideal for creating “outstanding” vegetable creams for cakes, fruits, desserts, ice cream, sauces, soups, and casseroles. Among the advantages, the company mentions that whipping volumes can be adjusted between 100 and 400% and that the resulting creams are freeze-thaw-stable, expanding their potential for culinary preparations. Additionally, Hydrosol’s solutions offer cooking creams …

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Swedish meatballs in cream sauce, potatoes and lingonberry sauce in bowl on slate, stone or concrete backgrounds. Swedish cuisine. Delicious creamy mashed potatoes. Top view.

Image supplied by Hydrosol
Company News

Hydrosol Offers Solutions for the Coming Hybrid Products, Dives into Cultivated Meat Trends

Hydrosol, a developer and international supplier of food stabilizers and texturing systems for meat, dairy, and alt proteins, is presenting its product development services and ingredient solutions to improve the functional properties of hybrid products. According to Hydrosol, due to cost considerations, cultivated meat companies will introduce products made with a mix of cultivated and plant proteins to the market first. However, these hybrid products must satisfy consumers’ expectations by replicating the taste and experience of traditional meat. Hydrosol argues that closely resembling the texture, fibrousness, frying behavior, and mouthfeel of conventional meat is crucial for consumer acceptance of cultivated meat and thus, these hybrid products. Consumer acceptance According to Katharina Schäfer, team lead product management at Hydrosol, consumer acceptance is the biggest challenge in …

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© Planteneers

Company News

Planteneers and Hydrosol Advice: Embrace Tech to Overcome Future Food Challenges

With consolidated revenues of 764 million euros last year, the Hamburg Stern-Wywiol Gruppe, a global leader in the food and feed ingredients industry, again enjoyed double-digit growth. The growth drivers in the group are its Planteneers and Hydrosol subsidiaries, said the group in a statement.  Planteneers develops and produces custom system solutions for plant-based alternatives to meat, sausage, and fish products, as well as cheese, dairy products, and deli foods. Hydrosol specialises in stabilising and texturing systems for animal foods. Factors for success Key factors for the success of the companies are intense research, the development of innovative technologies, and closeness to customers and markets, says the group. “Our innovations are precisely tuned to individual customer requirements,” commented Dr. Matthias Moser, MD of the Food Ingredients …

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Dr. Dorotea Pein, Planteneers

Dr. Dorotea Pein, Planteneers
Interviews

Planteneers: “In the Area of Plant-Based Alternatives, Products Are Always Evolving”

Founded in September 2020, Planteneers GmbH, a sister company of Hydrosol and part of the Stern-Wywiol Gruppe, specialises in customised functional and texturisation systems for plant-based alternative products. Planteneers’ expertise covers a range of applications, developing raw materials and textures for plant-based meat, dairy and deli alternatives for manufacturers in the food industry worldwide. In this year in review, Dr Dorotea Pein, Head of Product Management at Planteneers, tells us about the highlights and challenges of 2022 and gives an outlook for the coming year. What innovations were launched in 2022? The year was characterized by the high interest of manufacturers in our fish alternatives and the new products that came onto the market. Fish alternatives are a segment that is particularly suitable for replacement …

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© Planteneers GmbH

Company News

Planteneers Reveals Strategy to Work With Meat Industry For Increased Hybrid Products

Planteneers reveals plans to deal with the ongoing trend for plant-based alternatives and avoid a cannibalization effect. By getting the meat industry on board to create hybrid products containing less meat, a more ethical revenue stream is established for manufacturers, it says. Hybrid products offer a perfect compromise, according to the German producer, offering great opportunities for flexitarians and consumers who are looking to reduce their meat intake step by step. In response, Planteneers has created novel stabilizing methods for this category that are able to cut the animal content in the finished product in half. “The meat industry is reinventing itself. We need to meet consumer expectations in modern plant-based nutrition, while avoiding a cannibalization effect,” explains Planteneers Product Manager Florian Bark. “Walking this …

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Planteneers salmon

© Planteneers GmbH
Fairs & Events

Hydrosol and Planteneers at IFFA 2022: Meat or Plant-Based? The Solution in Between

Plant-based is more and more in focus, even at the international meat trade fair IFFA. Plant-based alternatives remain a growth segment in the industrialized western nations. At the same time, market researchers project a continued worldwide rise in meat consumption. Florian Bark, Product Manager of the sister companies Planteneers and Hydrosol, explains how the industry can profit from both of these trends. As an expert in plant-based foods, Planteneers is exhibiting at the IFFA for the first time, together with sister company Hydrosol, whose focus is on meat and sausage products. How do they fit together?  For a long time we’ve been seeing that the main vendors of plant-based meat and sausage alternatives are by no means just start-ups, but traditional meat producers. This makes …

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Planteneers plant-based salmon

Plant-based salmon fillet ©Planteneers
Manufacturing & Technology

Planteneers & Hydrosol to Present New Plant-Based Concepts for the Meat Industry

German food tech Planteneers joins with Hydrosol to offer plant-based and hybrid solutions for meat companies looking to diversify into alt protein. As the alt protein boom shows little sign of slowing down, Planteneers and Hydrosol offer the new PLUSmulson series stabilizing system for meat manufacturers aiming to move into the plant-based movement. Planteneers and Hydrosol, sister companies within the Stern-Wywiol Gruppe, are offering the meat industry product concepts that open up new potential in many different markets. This will enable manufacturers to react to current challenges, trends, and consumer wishes by reducing the meat content in burger patties, nuggets, or sausages, and replacing it with plant ingredients.  The companies claim the system is suitable for many different products and simple to integrate into existing …

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Dr. Matthias Moser Planteneers

© Planteneers GmbH
Interviews

Planteneers: “We Empower the World With Delicious Plant-Based Food Solutions to Feed Everyone Sustainably”

Planteneers is a young startup formed last Autumn when Hamburg’s Stern-Wywiol Gruppe turned the plant-based unit of its subsidiary Hydrosol into a separate company. Headquartered in Ahrensburg, Germany, the company produces custom system solutions for plant-based alternatives to meat, sausage and fish products, as well as cheese, dairy products and deli foods. 

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Hydrosol Planteneers

Torsten Wywiol and Matthias Moser. Image courtesy of Hydrosol
Company News

Hydrosol’s Plant-Based Unit Becomes Autonomous Company, Introduces Planteneers 

Germany’s Hydrosol, a specialist for stabilising and texturing systems, founded its Plant-Based Competence Center at the end of last year and now introduces Planteneers, whose focus is on plant-based alternatives to meat, sausage and fish products, dairy products and deli foods, as well as hybrid products.

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Hydrosol Gyros

Chicken gyros with hot pepper spices ©Hydrosol
Company News

Hydrosol’s New Cooperation With All Organic Treasures Creates New Possibilities for Meat Alternatives

Hydrosol, a specialist for stabilising and texturing systems, is now working with raw materials supplier All Organic Treasures (AOT) for exclusive texturates with structure similar to muscle tissue, utilising allergen- and GMO-free sources including upcycled proteins obtained as a by-product of sunflower oil manufacture.

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Hydrosol Vegetarian nuggets

© Hydrosol

Food & Beverage

Hydrosol Responds to Decline of Interest in Soy with Alternatives Made With Peas, Potatoes & Fava Beans

Modern consumers demand a short ingredient list and also increasingly prefer products without  soy and other allergenic ingredients. Ingredients specialists Hydrosol work with allergen- and soy-free stabilising and texturing systems based on potato and pea protein to make a wide range of products, from cold cuts to salami to bacon.

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Hydrosol Stern Technology Center in Ahrensburg

©Hydrosol

Company News

Hydrosol Establishes Plant-Based Competence Centre

Hydrosol, a Hamburg based provider of solutions for beverages, and for vegetarian and vegan alternatives to meat and dairy products, has formed a Plant-based Competence Centre. Describing it as a “new creative pool for tomorrow’s nutrition” where product managers, nutritionists, food technologists and marketing specialists develop creative concepts to address the trends in international markets.

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