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Food & Beverage

J. Ingham Foods Ltd. Now Andina Ingham

Dear Ingham Customer, When the Managing Directors of J. Ingham Foods Ltd. and Andina Ingredients Ltd. – already close, personal friends – realised that they we working in the same building at St Julians Country Club, servicing the same sector – food manufacturing – and with the shared values of superior service, integrity and trust,…

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The Vegetarian and Vegan markets are exploding – are you ready for the opportunity?

It’s official – vegetarianism and veganism have gone mainstream.  With concerns over animal welfare, sustainability and personal health intensifying, the number of vegansin the UK is growing dramatically.  In May 2016, an Ipsos Mori poll of 10,000 people commissioned by the Vegan Society found that the vegan population in Britain was 3.5 times larger than…

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Sports Nutrition Moves Mainstream As The Demand For Protein Rises – How Andina, Together With Our Partner Hydrosol, Can Help

As consumers continue to strive for a healthy lifestyle and as the population of many markets ages, the demand for protein fortification is rising and moving well beyond the traditional sports nutrition market. This trend is being exploited by many food manufactures across a variety of sectors notably cereal, dairy and bakery.  There are opportunities…

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The Rise Of The Flexitarian – How Andina, Together With Our Partner Hydrosol, Can Help

Open any industry publication at the moment, and you are almost guaranteed to come across an article on the “Rise of the Flexitarian” with trend spotters predicting that a flexitarian lifestyle is the way of the future. Flexitarians – or flexible vegetarians – are consumers who don’t want to give up meat entirely, but want…

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The Continued Rise in Demand for Clear Label And “Free From” – How Andina Together With Our Partner, Hydrosol, Can Help

Consumer interest in the origin and quality of their food continues to rise.  So too does their pre-occupation with “free-from” products.  With this, comes the increased scrutiny of nutritional and food ingredients labels.  In their overarching demand for simplicity and “back to basics” consumers favour fewer ingredients, and ingredients that are somehow familiar to them. …

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How Andina Ingredients, Together With Our Global Partner Hydrosol, Can Help Food Manufacturers Tap Into Key Market Trends

In mid-March, Andina’s Managing Director, Bruce Phillips, together with our New Business Development Manager, David Church, and our Sales/Technical Adviser, Ian Tregaskis, traveled to the Hydrosol Sales Network Meeting 2016 in Hamburg, Germany. Here, they attended a number of cutting edge presentations from both internal and external speakers including a talk from Lu Ann Williams,…

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New Stabilizing Systems Promote Innovative Product Ideas For The Yogurt Category

  Yogurt is a strong-selling category around the world. One reason is the variety of forms that yogurt products can take. Individual flavours, refined textures and innovative packaging continuously provide the market with new growth opportunities. Hydrosol offers dairies a way to expand on this success with innovative creations. The company has developed new stabilizing systems for…

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Frozen Foods – Ready to Reheat: Now Also With Mayonnaise And Ketchup

Ahrensburg, April 2015 – Frozen foods are everywhere in the convenience category. This isn’t just the case for grocery retail, but also for the out of home market, where snacks and baked goods are growth engines. With Hydrosol’s new all-in compounds, manufacturers can now include mayonnaise, remoulade and ketchup in frozen foods to profit from this growth through new products.

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Quick White – A new whitening agent to replace titanium dioxide

QUICK WHITE – Declaration-Friendly Whitening Agent To Replace Titanium Dioxide In Pan-Coated Products  The Company Norevo GmbH (Germany) has launched a new Confectionery Performer product: Quick White. Quick White is a whitening agent to replace titanium dioxide in the production of light-coloured dragees. This new professional ingredient is a fine, white powder – more precisely…

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Improved Texture And Bake Stability With Natural Fibres

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 in fruit preparations for yogurts and desserts, fruit fillings for pies and baked goods and fruit concentrates. Stabisol FFP 3 is stable in hot/cold process…

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New All-In Compounds Address The Growing Trend Towards Meatless Products

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.
•All-in compounds contain all the components necessary for the formulation
•The composition addresses in detail the demands of nutrition-focussed consumers
•No gluten, milk protein or phosphates. The seasoning is completely free of glutamate
•Firm texture, pleasing bite and sliceable using conventional slicing machines
•Easy to use, requiring only a conventional cutter and a stuffing machine
•Furthermore, a Stephan cutter can also be used for production
•Suitable also for manufacturers of cheese preparations and alternatives, as well as manufacturers of vegetarian and delicatessen products.

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Prevent Your Sauces From Separating With Natural Fibres

Hydrosol GmbH & Co. KG has developed a CLEAN LABEL Fruit & Vegetable Fibre System (Stabisol FFP 2) which is enzyme stable and provides viscosity, mouthfeel and water binding. It is ideal for coleslaw mayonnaises, honey marinades and salsa-type dips with fresh onion. Stabisol FFP 2 can also replace guar and xanthan gums in dips,…

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