by Laulagnet Guillemette | Jul 20, 2016 | Agro food industry, Dairy products, Flexitarian, Healthy food, Ingredience News, Partners news, Vegetarian and vegan
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.
by Laulagnet Guillemette | Apr 29, 2016 | Agro food industry, Ingredience News, Partners news
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
by Laulagnet Guillemette | Mar 29, 2016 | Partners news
Partner newspaper article: “The leadership position that CEAMSA today has gained in the global Hydrocolloid Business is thanks to a constant commitment to Competitiveness, Credibility and Creativity.
In order to secure such continued healthy and growing business, ground was broken on 16/11/2015 for construction of a new phase of the CEAMSA history.
Below image illustrates how the new face of CEAMSA is expected to look like by 2nd quarter 2016.
The new Center will consist of a 2 story building with the ground floor allocted application pilot plants for Dairy, Meat, Fruit processing, Confectionery and Bakery applications.
The 1st floor will be new dedicated offices for Export, Marketing, and Logistic departments as well as for Engineering and Production Management.”
Read all the article in CEAMSA Magazine
