The company, based in Ahrensburg, near Hamburg, Germany, develops and produces stabilizer systems for dairy products, ice cream, desserts, delicatessen, ready meals, meat, sausage and fish.
Plans to grow 10% annually
It also supplies ingredients for beverages, vegetarian and vegan alternatives to meat and dairy.
Matthias Moser, CEO, Hydrosol, said since establishing the business in 1993 its portfolio is constantly growing and the headcount has risen enormously.
“Our ambitions are growing and our objective going forward is to grow by 10% annually,” he said.
As part of its growth plans, the company will add more space and create more pilot plants worldwide. It has already expanded its sales team to 16 foreign subsidiaries.
“The company is now expanding its production capacity worldwide, especially in Southeast Asia, China, Latin America and the US,” added Moser.
“By 2025 we will have greatly expanded our existing local presence there.”
Moser said its growth is being driven by demand for healthy, safe, and affordable food.
“Alongside the EU market with its strong demand for premium products, going forward we will focus more strongly on the burgeoning middle classes in the emerging markets.
“Our all-in compounds simplify the industrial manufacture of food, improving food availability in low-technology countries in particular.”
The company makes hundreds of stabilizing and texturing systems for applications including clean label for dairy products, the high-protein trend and plant-based alternatives to meat and dairy products.
It creates alternatives for anything from milk, cheese and ice cream, to vegan cold cuts and plant-based sausages, to all-in compounds for vegan burger patties, vegan nuggets, schnitzel, fish sticks and other breaded products.
Sugar and fat-reduced products are another focus for the company because demands are becoming more rigorous in Europe and worldwide, and the rise in obesity is driving governments to introduce changes in the law.
“The challenge is to replicate the positive technological properties of sugar and fat through intelligent stabilizing and texturing systems,” added Moser.
“Healthy nutrition only works when people enjoy eating it. The flavor, texture and mouth feel have to be right, otherwise consumers won’t buy a product a second time.
“We pay special attention to the synergy effects between individual components. An understanding of the interactions among hydrocolloids, proteins, fibers and other ingredients is key to quality.
“We see time and time again these synergistic complexes give much better results than single ingredients. Our broad-based applications technology at the Stern-Technology Center is central to our products.”
Moser said the company is already working on ideas to ensure adequate supplies of protein in the future. This includes a variety of plant proteins and alternative animal sources such as insects.
“We’re also focusing on sustainable concepts for making better use of raw materials. Because there is valuable protein not just in a filet, but in by-products like trimmings or whey,” he said.
“These can be used to make high-quality foods, such as our stabilizing and texturing systems to produce fermented desserts and other products from sweet and acid whey.”