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
For advice contact our team +44 (0)1732 453333 info@andina-ingham.co.uk
Page 3
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
Back in 2016 we were contacted by a leading cheese manufacturer who was experiencing problems with product consistency and quality resulting in long periods of down time and high levels... Continue reading
Hydrosol GmbH & Co. KG has developed a CLEAN LABEL Fruit & Vegetable Fibre System (Stabisol FFP 3) which provides viscosity, mouthfeel and water binding. It is ideal for use... Continue reading
Andina's partner Hydrosol is meeting the rising demand for meatless alternatives with new all-in compounds for the manufacture of vegetarian and vegan cold cuts, and alternatives to hot boiled sausages.... Continue reading
Hydrosol GmbH & Co. KG has developed a CLEAN LABEL fruit & vegetable fibre system called Stabisol FFP 2 which is enzyme stable and provides viscosity, mouthfeel and water binding.... Continue reading