by Ingrédience | Aug 31, 2018 | Cheese alternative, Healthy food, Meat alternative, Partners news, Vegetarian and vegan
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)
by Ingrédience | Jul 16, 2018 | Cheese alternative, Flexitarian, Ingredience News, Meat alternative, Partners news, Vegetarian and vegan
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
by Ingrédience | 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 Ingrédience | Oct 5, 2015 | Healthy food, Meat, delicatessen, Recipes, Vegetarian and vegan
Hydrosol developed new functionnal systems that allow its clients to answer to the increased request of no meat food.