Plant-based alternatives to meat and dairy products are market growth drivers, according to German supplier of stabilizing and texturing systems Hydrosol. The company is debuting its new functional systems and all-in compounds for making plant-based burger patties, cold cuts and sausages, as well as vegan alternatives to pizza cheese, cream cheese and sour cream. Manufacturers regard convincing flavor and texture as key factors for the success of plant products.

In the meat category, Hydrosol is focusing on popular products like plant-based burger patties. These can be based on wheat or soy protein and made using Hydrosol’s stabilizing and texturing systems, or in allergen-free versions using the company’s HydroTOP VEGAN Patty PP. 

The HydroTOP VEGAN Patty PP system is based on fava bean and pea protein and also contains a sunflower-based texturate. The ingredient enables users to make vegan burger patties that are similar to meat products in taste, texture and mouthfeel. With just one E-number, the product marketed in alignment with the trend of declaration-friendly products, notes the company. With or without soy, these “all-in compounds” are suitable for many vegan products, from meatball alternatives to vegan ćevapčići. HydroTOP VEGAN Patty PP is designed to be both frozen and thawed, and can be worked into ready meals. 

Hydrosol has additionally developed plant-based ingredients for US classics, including pepperoni and a pizza topping that can substitute for cheese. Similar to traditional pizza cheese, this vegan product was designed to offer “excellent melting properties,” which is not always the case with vegan alternatives. This plant-based topping is also stringy when hot, a critical factor for cheese intended for melted toppings.

In the cream cheese category, Hydrosol is offering a texturing system that can be used to make vegan bagel spreads, plain or with herbs or other additional ingredients. Hydrosol’s vegan sour cream alternative is an answer to the growing consumer demand for clean label products. This plant-based sour cream is free of E-numbers, and the taste is indistinguishable from the animal product, according to Hydrosol. It is based on an almond drink and coconut fat. Together with a Hydrosol stabilizing and texturing system, it gives a topping for burgers and burritos or a dip for potato wedges and chips.

In August, the company published The Stabiliser People, a new book to mark its 25th anniversary, which talks about conceivable solutions and why the food ingredients industry plays a key role.

Last June, Hydrosol developed a range of stabilizing systems for flavored milk beverages, dubbed Stabiprime MFD. Within the range, Stabiprime MFDC with carrageenan allows manufacturers to make stable products without high-pressure homogenization, preventing sedimentation even with cocoa, according to the company. In addition, Stabiprime MFDG is a gelatin substitute that can be used to fill milk drinks even at high temperatures up to 40 degrees C.