A recent study shows that the liquid non-dairy toppings are increasingly being produced from almond milk, peanuts, hazelnuts, walnut, tiger nut, cashews, coconut, spelt, hemp, pea, and quinoa, and that supermarkets and hypermarkets are showing interest in setting aside aisle space for such products.
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 …