A look at current sales figures and growth projections quickly reveals the importance of plant-based alternatives to meat and dairy products. “The plant-based revolution” is not just one of this year’s top trends according to Innova Market Insights, it’s also a rapidly expanding category in food retail. Worldwide, the market for plant-based products is showing double-digit growth. However, consumer expectations are rising commensurately. In addition to flavour, texture and indulgence, a short ingredients list is also increasingly important, as is the absence of soy and other allergenic ingredients. Accordingly, Hydrosol has long been using other plant protein sources instead of soy.

Meat alternatives with peas, potatoes or fava beans
“Due to the GMO issue and its allergenic potential the demand for soy in Europe is declining sharply,” says Florian Bark, Product Manager at Hydrosol. “In its place, protein sources like peas, potatoes and fava beans are coming to the fore, along with newer sources like chickpeas, sunflower and algae. For example, we use these proteins in our plant-based meat and sausage alternatives.” Allergen- and soy-free stabilising and texturing systems based on potato and pea protein can be used to make a wide range of products, from cold cuts to salami to bacon.