Today’s consumers think nothing of eating meat or sausage one day and plant-based alternatives the next. Meat producers are adding vegetarian and vegan products to their product lines, but regardless of whether they are meat or meatless, foods can be successful only if they have the taste and texture consumers want. That’s where Hydrosol helps. This provider of all-in solutions for meat and sausage products and vegetable-based alternatives is presenting its expanded product range for industrial and artisan producers at this year’s IFFA. Solutions range from stabilisation and texturing, to seasoning and freshness preservation, to sausage casings and breading, with the focus on plant-based trend products and “free from” solutions.
Current consumer trends show that plant-based alternatives remain a topic of great interest, in part because they have clear advantages over meat in terms of sustainability and animal welfare. Accordingly, Hydrosol is continuing to expand its range of plant-based vegan products. One example is the HydroTOP VEGAN SF series. This allergen- and soy-free system based on potato and pea protein helps manufacturers make a wide range of products, from cold cuts and salami to bacon. The system also makes it easy to produce plant-based snack foods. This lets food manufacturers meet the rising demand for healthy, good-tasting snacks and position themselves in a further growth segment.