At this year’s Gulfood Manufacturing in Dubai, Hydrosol is focusing on sugar-reduced milk beverages and trending plant-based products like burger patties and burger condiments. As further highlights, the company is presenting new stabilising and texturing systems for making high-quality mayonnaise. At booth S3-E24 visitors can experience the authentic flavour and texture of the products for themselves.

New ideas for plant-based burgers
Hydrosol has developed the all-in compound HydroTOP VEGAN Patty WSP as a response to the growing worldwide demand for vegan meat alternatives. Based on wheat and soy protein, it lets customers make attractively priced vegan burger patties that are amazingly similar to meat products in taste, texture and mouthfeel. Hydrosol is presenting a new plant-based burger condiment to go with it, and at the show visitors can taste-test both products right at the booth. The same goes for the new 80 percent fat mayonnaise. The Stabimuls MSA functional system gives a nice, creamy system that does not gel.

Making poultry products economically
Poultry products are the world’s fastest-growing meat category, and Hydrosol has developed a wide range of solutions for them. These include injection brines for fresh chicken meat which give increased moistness and tenderness, with outstanding brine retention and individually adjustable yield. These brine additives can be combined with our preservatives in order to get the desired shelf life to fit the needs of the respective market. The preservatives can also be used for any other meat products.

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