Our partner Hydrosol goes from strength to strength in the development of innovative plant-based concepts with the establishment of a new plant-based competence centre. Already a leading player in the... Continue reading
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In this interview with Brian Walker, Global Commercial Director at Hydrosol, we learn more about our partner’s expertise in plant-based solutions for market leading vegan burger patties. Continue reading
Already a successful meat producer, our customer had moved into the vegetarian/vegan sector and wanted to improve the end product texture of their products. Continue reading
When a producer of non-dairy ingredients approached us for help in launching a range of non-dairy products in the UK market we were very happy to take on the project. Continue reading
You can watch the video here: Why not visit us at stand B55 at Food Matters Live, November 19-20, Excel, London. You can talk to our experts and sample from... Continue reading
There’s real excitement around plant-based foods at the moment – and rightly so. As consumer concern for health, animal welfare and the sustainability of our planet increases, the market for... Continue reading
Many food manufacturers agree that one of the greatest challenges in the development of successful plant-based meat alternatives is getting the texture right. Together with our partner Hydrosol, Andina Ingham... Continue reading
Together with out partner, Hydrosol, Andina Ingham offers a range of individual stabilising and texturing systems for a wide range of dairy alternatives. We also have the technical expertise and... Continue reading
Read more in this article published in “Food Ingredients 1st” Normalizing plant-based proteins: “Consumers shift to more mindful choices for meat consumption,” says Hydrosol 30 Sep 2019 — German-based food... Continue reading
Our partner Hydrosol, market leader in plant based solutions, has released a new book focusing on “Opportunities, Challenges and Future Nutrition Trends”. Marking Hydrosol’s 25th anniversary, “The Stabiliser People” discusses... Continue reading
The market for dairy free foods is surging in the UK and elsewhere in Europe but developing dairy alternatives that deliver on texture, functionality, flavour and appearance is challenging. This... Continue reading
A major new study by the EAT Lancet Committee seeking to figure out a healthy, sustainable diet on a global scale has concluded that consumers should reduce their red meat... Continue reading