Plant-based protein expansion: Roquette buys Dutch extrusion unit from Texpall

25 Sep 2018 --- Roquette has acquired a facility specialized in the extrusion of plant-based proteins. With this acquisition, the French-headquartered group wants to expand its range of premium textured plant-based ingredients for the global meat alternatives market.

Plant-based protein growth: Hydrosol’s new stabilizing systems for dairy alternatives

24 Sep 2018 --- Hydrosol is tapping in the growing demand for plant-based proteins with its new stabilizing and texturing systems for a wide spectrum of dairy alternatives that give them properties very close to products made from cow’s milk. These include cultured desserts that contain no milk components, soy or gluten.

Vegan innovation: Growing appetite, plant-based power & retail positioning

28 Aug 2018 --- The image of veganism is undergoing the most radical change in its history while shedding some tired, old stereotypes – that’s according to The Vegan Society itself. The group proudly states that consumers now closely associate eating vegan with health, fitness and well-being – all huge trends that are dominating the global food industry. The word “vegan” didn’t even exist until 1944 when The Vegan Society’s co-founder coined it, but today it can now be seen on menus and products around the world. This week, Unilever announced the launch of vegan Magnum ice cream bars in Sweden and Finland.

Sugar reduction: Hydrosol develops texturing systems to compensate

23 Aug 2018 --- Hydrosol technologists and scientists have developed a new line of sugar reduction solutions based on stabilizing and texturing systems. Innovation has determined the optimum interplay of individual components in various food products. The result is individual ingredient combinations for foods like yogurt, drinking yogurt, mixed milk drinks and pudding, as well as for fruity refreshing drinks, energy drinks, ketchup and plant-based whipping creams.

Sundogs: Hydrosol launches vegan compound for sausages with sunflower & pea protein

17 Jul 2018 --- Plant-based claims are dominating the food industry and the trend for plant-based foods is not slowing down. Not only addressing health megatrends as well as the growing expectations of consumers, regarding animal protection, plant-based foods also appeal to flexitarian, vegetarian lifestyles to vegan alternatives for fish, meat and dairy. In response to these trends, Hydrosol has launched Sundogs, all-in compound, which the company believes are an ideal fit.

Plant-based potential: Vegan demands surge, opens the door to future innovation

26 Jun 2018 --- Vegan products have become more mainstream and we now see a much higher prevalence of food companies moving straight beyond vegetarian to vegan. The plant-based food market is growing at double-digit rates and expected to reach US$5.2 billion worldwide by 2020, according to Nestlé and a significant proportion of this will be down to plant-based snacks.

Stern-Wywiol Gruppe achieves record sales, drives company ambition for far-sighted growth

07 Jun 2018 --- Hamburg-based food and feed ingredients supplier, Stern-Wywiol Gruppe, increased its sales by €56 million (US$66 million) to €520 million (US$613 million) in 2017. With this figure, the company achieved 12 percent growth last year. The development of the group is mainly due to the expansion of its international presence and intensive applications research, according to Stern-Wywiol Gruppe.

Weekly Digest: Calls to end wasteful EU overfishing, Russian spice blends trend in World Cup run-up

25 May 2018 --- This week, nine global ocean conservation leaders urged the European Commissioner for the Environment, Maritime Affairs and Fisheries, Karmenu Vella, to use his “power, position, and responsibility” to end destructive and wasteful EU overfishing, ahead of the 2020 Common Fisheries Policy (CFP) deadline. Meanwhile, EHL Ingredients launched a new Russian herb and spice blend in the run-up to the 2018 FIFA World Cup tournament in Russia this summer. The latest export statistics from the Food and Drink Federation (FDF) revealed that Q1 2018 exports of food and drink have grown by 5.5 percent to £5.2bn (US$6.9bn), from £5.0bn (US$6.6bn) in Q1 2017. Elsewhere, the Hochdorf Group has signed an agreement to acquire Bimbosan AG in Welschenrohr, Switzerland and Stern-Wywiol Gruppe presented the cornerstones of its success at an International Sales Network Event in Hamburg.

Vegan dairy alternatives: Hydrosol taps into growing demand

09 Mar 2018 --- Alternative nutrition options are becoming more and more popular, and vegan and vegetarian products continue to gain ground globally in the food industry. Innovative solutions are in demand and ingredient supplier Hydrosol says it is tapping into these trends as a result of this.

Meat in a new light: Addressing today's “mindful” demands

27 Feb 2018 --- Meat remains a central protein element in the food industry as a whole, but challenges are impacting consumption and production globally. Poultry is the world’s fastest-growing meat category. The category itself overlaps into many food sectors, such as convenience foods, frozen foods and the snacking category. But what image does the meat industry have as a whole? What is changing in terms of to consumer preference and regulation? Are consumers looking for alternative proteins? And is the “mindful” consumer making good choices when it comes to the consumption of meat products? FoodIngredientsFirst investigates.

Hydrosol launches trendy concepts for fruit-based beverages

08 Feb 2018 --- The market for beverages is continuously growing around the world. The main drivers in the category are fruit juices and fruit juice drinks, which are seeing disproportionate growth. Hydrosol has launched all-in compounds which let beverage manufacturers benefit from this growing demand. The company's Stabifruit systems contain all the important components for making refreshing fruity drinks and offer many advantages over concentrates.

Hydrosol MD: Sustainability and shelf-life demands present opportunity

08 Dec 2017 --- Hydrosol (a Stern-Wywiol business unit), presented its new Stabifruit line at FiE 2017 in Frankfurt, an offer to the beverage industry, that is a completely new segment for the company. Hydrosol also presented new developments in ingredients for poultry, vegan meat substitutes, and dairy and whey products. With these functional systems, food manufacturers can easily make products that address current international consumer trends.

Stern-Wywiol boosted by Hydrosol vegan solutions innovation

19 Sep 2017 --- Hamburg-based Stern-Wywiol Gruppe experienced double-digit growth in 2016 with revenues of €464 million (US$553 million) and its Hydrosol subsidiary has made an important contribution to this continued positive balance. As a specialist in stabilizing and texturing systems, in recent years the company has grown to become one of the leading suppliers of stabilizing systems on the international market. In Europe, the company is in the top 3 in the category.

Hydrosol eyes opportunities in trendy foods using rennet and acid whey

25 Aug 2017 --- Hydrosol is offering cheese makers new opportunities in trendy food items by using rennet and whey as a by-product. With Stabisol JOC stabilizer and texturing systems, rennet and acid whey can profitably be made into new products.

Hydrosol: Cost-Efficient Stabilizing Systems Offer Benefits in Cheese Preparations

21 Jun 2017 --- For many, cheese is a challenge to make, economically and in terms of production techniques. The long curing times of hard and sliced cheeses are a cost factor, and in hot regions volumes are limited by the low availability of fresh milk. With Hydrosol’s new stabilizing and texturing systems, dairies, deli food companies, snack and cheese manufacturers can make alternatives to cheese simply and cost-effectively.

Hydrosol Introduces Vegan Nuggets for Mass Market

30 May 2017 --- German food stabilizer supplier Hydrosol has developed a new stabilizing and texturing system that it says will allow manufacturers of meat alternatives to address the wishes of even broader target groups. The system achieves a meat-like texture with the aid of HydroTOP High Gel, which allows for the creation and consumption of products such as vegan nuggets.

2016 Review: The Key Ingredient Launches

22 Dec 2016 ---  As 2016 draws to a close, FoodIngredientsFirst looks at 100 ingredient launches covered this year, with new regulations and clean label needs clearly influencing product development.

Hydrosol Develop Vegan Alternatives Based on Coconut

20 Dec 2016 --- More and more consumers are opting for vegan foods instead of animal products. This goes not just for meat and sausage, but also for dairy products.

A&B and Hydrosol Form North American Strategic Alliance for Vegetarian Solutions

22 Nov 2016 --- A&B Ingredients, a leader in providing unique ingredients to the food and beverage industry, announced a strategic alliance with German-based Hydrosol GmbH & Co. for representation of its complete vegetarian meat alternatives systems within North America.

Hydrosol Launch Stabilizing Systems for Vegan Concepts

28 Oct 2016 --- Hydrosol are launching functional systems for desserts, milk and yogurt drinks, reconstituted cream cheese alternatives, and low-fat mayonnaise without starch. The company also offers complete solutions for the production of mayonnaise, cooking cream and vegetable whipping cream. For the meat industry, Hydrosol offers stabilizing systems for manufacturing poultry products in different price segments, as well as all-in compounds for the production of vegan and meatless sausage.

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