Ingredience offers you a new yogurt concept, in order to skirt the tradition one with cow milk : « the coconut yogurt », developed by its partner Hysdrosol. This fermented desert with coconut milk is made with the traditionnal process of the classic yogurt. This novelty answers to the increased need of alternativ products to the cow milk in order to grow up the offered products range to the « flexitarians *» or for allergic or intolerant people to the cow milk. Different creamy textures are possible with the use of the STABISOL JFK-1 and the viscosity can be also adapted adjusting the fat content. A fresh and flexible concept as alternative to the traditionnal yogurts.
*flexitarian means people who are most of the time vegetarian but can eat for typical occasion meat, fish or other products from animal origin.
Ingredience just celebrates 3 years of existance on the French market and it thanks to you that the time seems to run so fast ! your technical and economical challenges are our motivation and we follow you day after day with passion to take those challenges with you. Through this Newsletter, discover all our partner news engaged and motivated in your success. The Ingrédience Partner and myself wish you to thank you to all the confident that you attest and we are ready to follow you with passion and relevance.
For the food and drink industry, increasing indulgence through better texture is THE opportunity.
In the everyday enjoyment of eating, texture is often thought of as a poor second to taste and smell because textural awareness is subconscious. But food and drink R&D experts know that food texture has evolved to be at the forefront of food formulation and development.
We at Hydrosol are convinced that the future in the texturising arena belongs to smart stabilising systems with synergistic effects in complex food matrices. From among hundreds of individual ingredients, we can test the right combinations to develop stabilising systems that are an exact fit for specific customer needs.
Economy, processing, shelf life, texture, stability and flavour – almost all product qualities can be influenced with the targeted compounding of ingredients.
Since 1995 Hydrosol has been a member of the Stern-Wywiol Gruppe, an owner-managed group of companies independent of the big organizations with an annual turnover nearly 450 million EUR. Besides its own experience in applications research, acquired in over 30 years, Hydrosol has access to the comprehensive applications technology of its ten sister companies.
Hydrosol’s individual solutions are devised in our laboratories at the Technology Centre of the Stern-Wywiol Gruppe. The centre comprises the dairy laboratory, the meat laboratory and the deli food laboratory and also some other laboratories where our experts spend their days developing new, innovative products. With its ten laboratories on an area of more than 3,000 m² the Technology Centre is unique in size and equipment for an enterprise independent of the big organizations.
What you can expect from Hydrosol:
• Development of tailor-made stabilising solutions
• Development of new formulations and recipe improvements
• Process improvements
• Versatile applications lab with extensive test facilities
• Assistance with product testing
• Training and seminars
• Help with new marketing concepts
• On-site consulting
Dr Matthias MOSER – Hydrosol
Article from FoodIngredients1st 6 october 2015.
SternMaid to Invest €9m to Increase Production by 10,000 Tonnes !
SternMaid has announced its intention to build a production plant in Wittenburg, Germany, which will increase annual capacity by an estimated 10,000 tonnes. The contract manufacturer is investing around €9 million in new buildings, with the latest powder blending equipment and downstream lines for filling small or retail packs of food ingredients and food supplements.
It is hoped to commission the new lines at the end of 2016, to mark the company’s 20th anniversary, and to create some 50 new jobs in the region. The additional can and tub filling lines will in future enable SternMaid to respond more flexibly to contract packaging orders.
Volkmar Wywiol, the founder of SternMaid and the Stern-Wywiol Gruppe, said: “SternMaid is all set for growth. By enlarging our capacities we hope to come closer to meeting the demands of the international markets for convenience food. And we are glad that this investment will help to strengthen the economy of the Mecklenburg-West Pomeranian region.”
Sales of the Stern-Wywiol Gruppe are expanding continuously, not least because of the worldwide increase in the demand for convenience food that can only be produced with tailor-made ingredients. The important thing is to enhance the flavour, viscosity, solubility and texture of the products, while taking economic aspects into account.
The Stern-Wywiol Gruppe is expecting to increase its sales to around €430 million in 2015, compared with €400 million in 2014. Food ingredients account for €265 million and this figure is increasing steadily, thanks to the extensive applications research for food ingredients carried out in Ahrensburg (Schleswig-Holstein) and modern production facilities in Wittenburg. In this connection the fluid-bed dryer, which also permits coating and agglomeration, plays an increasingly important role.