Hydrosol

Getting more protein into yogurt is one thing. Keeping it creamy is another. That’s exactly the challenge our food technologist Paul has been working on in our dairy lab. The target: a spoonable yogurt with 10% protein and only around 0.1% fat. But reaching the numbers was only part of the job. The yogurt still needed to feel like yogurt – smooth and creamy, with a spoonable texture and a well-balanced flavor profile. So Paul worked on bringing all of these requirements together in one formulation. When protein goes up and fat goes down, getting the texture and taste right becomes an important part of the formulation. That’s where our dairy application expertise comes in. We develop stabilizing and texturing systems around the product our customers actually want to create – considering formulation, processing, texture and taste together. Our sales colleague Christian came by for a tasting, as high-protein products are a particularly interesting topic for his regions. It's approved.😉 Do you already have a high protein yogurt on the market? What are your challenges?

¡𝗩𝗮𝗺𝗼𝘀 𝗮 𝗙𝗼𝗼𝗱𝗧𝗲𝗰𝗵! 𝗕𝗿𝗶𝗻𝗴𝗶𝗻𝗴 𝗧𝗲𝘅𝘁𝘂𝗿𝗲, 𝗧𝗮𝘀𝘁𝗲 & 𝗧𝗿𝗲𝗻𝗱𝘀 𝘁𝗼 𝗠𝗲𝘅𝗶𝗰𝗼 𝗦𝗲𝗽𝘁𝗲𝗺𝗯𝗲𝗿 𝟯𝟬 – 𝗢𝗰𝘁𝗼𝗯𝗲𝗿 𝟭, you’ll find the Hydrosol team at The Food Tech ®𝗦𝘂𝗺𝗺𝗶𝘁 𝗠𝗲𝘅𝗶𝗰𝗼, together with our sister companies at our Stern Ingredients México booth. Our team has prepared many product innovations for you to taste: - High-Protein Greek Yogurt - UHT Whipping Cream with 16% Fat - Reduced-Sugar Ketchup - 65% Fat Mayonnaise - Hybrid Kabanos Sausage - Hybrid Sausages - Cost-Effective Chicken Nuggets For us, it’s also about meeting people, exchanging ideas and hearing what the food industry in Mexico is working on right now. Therefore, our team of Viridiana Rodríguez Bolaños, Elizabeth Flores, Sandra Vargas Chávez, Walter Muñoz, Andres Betancur Arismendy, Zaira Olvera, Tlatoani Lopez and Detlef Rupprecht will welcome you at our booth #416.

A Taste of Hydrosol is Coming to Intrafood For the first time, Hydrosol will be exhibiting at Intrafood Belgium from 30 September to 1 October – sharing a booth with our colleagues from Planteneers. From hybrid concepts and high protein snacks to dairy and deli applications, we’ll showcase how our application expertise translates product ideas and market needs into concepts made for real-world production. On the menu: - Hybrid Kabanos - High Protein Chicken Chips - High Protein Coffee Drink - Yogonaise Kirsten, Marcel, Frank, and Philip will be there to introduce our broad range of solutions, and discuss the challenges you’re working on. Come by, have a taste📍 Booth D39

𝗦𝗻𝗮𝗰𝗸 𝗖𝗼𝗻𝗰𝗲𝗽𝘁𝘀 𝘄𝗶𝘁𝗵 𝗔𝗱𝗱𝗲𝗱 𝗩𝗮𝗹𝘂𝗲 𝗳𝗼𝗿 𝗡𝗲𝘄 𝗧𝗮𝗿𝗴𝗲𝘁 𝗚𝗿𝗼𝘂𝗽𝘀 Snacks and mini meals are becoming increasingly relevant across different consumer groups. According to Innova Market Insights, more than half of Millennials and Gen Z choose snacks at least four times a week. Meat snacks are one of the fastest-growing subcategories worldwide. For manufacturers, this creates opportunities to rethink what a meat snack can be. Hydrosol has developed a range of concepts that combine different snack formats with specific nutritional and product characteristics: Meat chips and chicken jerky Protein-rich concepts ranging from declaration-friendly chicken jerky to crispy meat chips. In combination with systems from our PLUSstabil series, reduced-fat meat chips with a distinctive crunch are also possible. Hybrid meat-and-vegetable snacks Our HydroTOP VE CL line provides the basis for concepts combining meat with vegetables, plant proteins, and fiber – from snack sticks to chicken and cauliflower popcorn. Snack concepts for kids Hybrid concepts can also be tailored to younger target groups. Combined with a micronutrient premix from our sister company SternVitamin, snacks can bring together vegetables with selected vitamins and minerals. Yogonaise as a complementary dip Snack concepts don’t have to stop with the snack itself. Our creamy Yogonaise contains 20% thermized, reduced-fat yogurt and combines fresh acidity with a reduced fat content of 18% and high fiber. Different formats. Different target groups. Different formulation requirements. Which snack concept could open up new opportunities for your portfolio? Read more about our snack concepts here: https://lnkd.in/diBtcPAV

Our hybrid expert Mery and our Area Sales Director Central & Western Europe Philip share insights into hybrid products, including benefits for consumers and the advantages of producing hybrid products for food manufacturers. Hydrosol can support you in choosing the right stabilizing system for your specific product requirements and offers a wide range of hybrid solutions, including burger patties, salami sticks, nuggets, and cold cuts. What are your thoughts and questions about hybrid products? Feel free to share them in the comments.

𝗛𝘆𝗯𝗿𝗶𝗱 𝗖𝗮𝗯𝗮𝗻𝗼𝘀𝘀𝗶 – 𝗮 𝗻𝗲𝘄 𝘁𝗮𝗸𝗲 𝗼𝗻 𝗮 𝗽𝗼𝗽𝘂𝗹𝗮𝗿 𝗺𝗲𝗮𝘁 𝘀𝗻𝗮𝗰𝗸 Cabanossi is a smoked, seasoned sausage snack known for its firm bite and characteristic taste. Popular as a convenient snack, it also offers interesting potential for hybrid concepts. With Hydro TOP VE CL, Hydrosol has developed a stabilizing system for hybrid meat products, including Cabanossi. It makes it possible to incorporate plant proteins and plant fibers while achieving the binding and texture expected from this type of snack. The benefits: • High-protein recipes with less saturated fat • Suitable for phosphate-free concepts • Reliable binding across varied meat-to-plant ratios • Suitable for industrial, retail and foodservice applications The result is a hybrid Cabanossi that combines the characteristic snacking experience with the benefits of plant protein and plant fiber enriched formulations. Have you ever tried a Hybrid Cabanossi? With Eric Reich