Eating vegan is more than just a worldwide trend. More and more consumers are turning to plant-based alternatives to meat and dairy products. It’s healthy – but does it taste good? Companies like Hydrosol use individual stabilising and texturing systems to improve the flavour, texture and mouth feel of vegan products so that sustainable nutrition is a pleasure.
Learn more (Hydrosol GoVegan)
Sugar reduction in foods is a topic of great interest around the world, leading to a growing number of sugar-reduced or sugar-free products.
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Article from Nutraceutical Business Review.
For the first time in its history, the family business achieves sales of more half a billion Euros in 2017
In 2017, the Stern-Wywiol Gruppe, with its headquarters in Hamburg, Germany, increased its sales by €56 million to €520 million.
With this figure, the specialist in food and feed ingredients achieved 12% growth last year. The continuing positive development of the family business is largely because of the expansion of its international presence and intensive applications research.
These have also led to the group being rated as one of Germany’s Top Twenty most innovative medium-sized enterprises. Worldwide, the group has more than 1300 employees, 920 of them in Germany. This, too, represents an appreciable increase.
Read the article here – Nutraceutical Business Review.
Article from our partner Hydrosol.
Our stabilising systems for plant-based vegan alternatives to dairy products like beverages provide balanced sensory factors, familiar consistency and good processing characteristics. And we don’t use just soy. The range is constantly being expanded with new plant-based protein sources.
- Soy- and gluten-free
- Appealing flavour
- Outstanding mouth feel
- Including whippable products such as cappuccino milk
Our stabilising systems help you make a wide range of vegan desserts, from puddings and crèmes to fluffy mousses to fruit desserts, and let you precisely adjust the consistency of these delicious treats.
- Smooth and shiny
- Typical delicious flavour
- Creamy consistency
Vegan alternatives to cheese.
Whether in slices for bread and sandwiches or as melted topping for pizza, we supply stabilising systems for the easy production of vegan alternatives to cheese.
- Convincing flavour
- Balanced sensory factors
- Familiar consistency
- Good processing properties
Please contact Ingredience for more information
Articles from Hydrosol
CEAMSA, focused on innovation, investing in specialities
CEAMSA, the Spanish world-leading Hydrocolloid manufacturer, has invested in a new Research and Development Center with more specialized laboratories for developing specific solutions to the food industry.
Operational since this summer, the different laboratories are dedicated by application area : Dairy , meat and confectionary applications. The team focus on developing tailor made recipes of hydrocolloids to meet customer technical and economical expectations.
Also, CEAMSA continues to invest in production increase capacity of carrageenan specialities as well as HM pectin and citrus fiber to meet customer demand.
Product range :
CEAMGEL, CEAMVIS, CEAMLACTA and CEAMBLOOM Carrageenans, CEAMGUM Clarified Locust Bean Gum, CEAMFIBER Citrus fibre, CEAMPECTIN AM – HM – Vis Citrus Pectins and Ceamtex Alginate solutions.
To know more, contact us !
Our partner Sternmaid grows up its production volum in order to answer to the request of powder form food. The contract manufacturer of food and food supplements in powder for mis greatly enlarging its capacity directly beside the existing production facility in Wittenburg and on 6th of September, Sternmaid laid the foundation of stone of a new production plant.
Read the article on Food Ingredients