Hydrosol – a German company specializing in producing stabilizing and texturing systems – is set to soon unveil the latest generation of functional systems and all-in compounds for making plant-based burger patties, cold cuts and sausages, as well as vegan alternatives to pizza cheese, cream cheese and sour cream.
In the meat category, Hydrosol is focusing on popular products like plant-based burger patties. These can be based on wheat or soy protein and made using Hydrosol’s proven stabilizing and texturing systems, or in allergen-free versions using HydroTOP VEGAN Patty PP.
The system is based on fava bean and pea protein and also contains a sunflower-based texturate. It enables users to make vegan burger patties that are very similar to meat products in taste, texture, and mouthfeel.
With or without soy, these all-in compounds are suitable for many vegan products, from meatball alternative to vegan cavapcici. They are freeze/thaw-stable and can be worked into ready meals with no problems. Other products for plant-based meat alternatives are all-in compounds for making vegan cold cuts like salami, bacon, and plant-based sausages.
The company has also developed plant-based pizza topping that can substitute for cheese. Like traditional pizza cheese, this vegan product has very good melt properties.
All these new options will be available during this year’s SupplySide West tradeshow in Las Vegas, which is scheduled to take place between October 16-18, 2019.
