Hydrosol: High protein dairy products have a future in hot countries

By Jenny Eagle contact

- Last updated on GMT

Hydrosol spread for bread. Pic: Hydrosol.
Hydrosol spread for bread. Pic: Hydrosol.
Hydrosol will showcase its product concepts for high protein vegan and dairy content at Gulfood Manufacturing in Dubai (October 31-November 2).

The stabilizing and texturing supplier offers functional systems in the dairy alternative area for making products like non-dairy yogurt, vegan cream cheese and vegetable cooking and whipping cream.

Growing food trends

The company is also presenting its latest products for hot regions at the Dubai tradeshow.

Dr Dorotea Pein, product manager, Hydrosol, told DairyReporter, vegan and dairy products with high protein content are internationally growing food trends that open up many possibilities.

In hot regions the availability of fresh milk can be a limiting factor. Therefore, alternative dairy products have indeed a future here​,” she said.

Moreover, vegan products very easily meet required standards like kosher and halal​.”

With the help of stabilizer and texturising systems, countries with low milk production can profit from the accelerating high protein trend.

Hydrosol’s offerings for protein-rich dairy products include Greek yogurt, drinking yogurt, cocoa drinks, pudding and dressings.

They can be made from recombined milk, or enriched with vitamins and minerals to address customer needs and offer added value.

Whether for bread spread, snack fillings, pizza or ready meals, its ingredient mixes for recombined cheese alternatives also offer economic, manufacturing, and quality advantages.

Hard & sliced cheeses

Dr Pein added the long curing times needed for hard and sliced cheeses are a cost factor, and in hot regions volumes are limited by the low availability of fresh milk.

She said, on pizza, the recombined cheese product is satisfyingly stringy and enables individual flavor and color adjustment.

For spreadable products, selected Hydrosol systems let manufacturers set the desired texture from liquid to gelling.  

Current developments include functional raw materials complexes for the sustainable processing of rennet and acid whey into dairy products like pudding desserts, beverages and fermented products that can be used as alternatives to yogurt and sour cream.

According to Dr Matthias Moser, CEO, Hydrosol, ‘if you want to expand in different markets, you need to do even more than develop individual products for individual customers. Fast, flexible reaction to customer needs and requests is at least as important as innovation-driven ideas that give customers new value creation possibilities.’

Currently Hydrosol works with customers in more than 100 countries, with 15 foreign offices and further certified partners, covering Latin America, North Africa, Southeast Asia and the Middle East.

The international food industry is undergoing a shift. With future demographic developments, the industry will have to ensure the nutrition of more and more people,​” added Moser.

This will be possible only if new alternative products can be found. Stabilizing and texturing systems play a central role in this. With this in mind, over the next 10 years we can double our revenue and headcount because we offer a combination of innovative problem solutions and the flexibility of an owner-operated family company​.”

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