Demand for plant-based alternatives to meat and dairy products is rising around the world. But plant-based products can be successful only if they offer consumers convincing flavor and texture. At this year’s IFT Food Expo in New Orleans, Hydrosol, one of the world’s leading suppliers of stabilising and texturing systems, is presenting 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. Hydrosol is exhibiting at the SternMaid Ingredients booth No. 2550, where trade visitors can find custom solutions for new product ideas.
Burgers, meatballs, bacon - a wide range of meat alternatives
In the meat category, Hydrosol is focusing on popular products like plant-based burger patties. One of its feature products for the Expo is HydroTOP VEGAN Patty PP. What makes this stabilising and texturing system special is that fact that it is free of soy, wheat and other allergens. It’s based on fava bean and pea protein and also contains a sunflower-based texturate, and enables users to make vegan burger patties that are amazingly similar to meat products in taste, texture and mouthfeel. Another plus point is that since it has just one E-number, it aligns with the trend towards declaration-friendly products.