From its recently established plant-based competence centre, Hydrosol, our partner in plant-based development, has added to its ever expanding portfolio with its VEGAN SALAMI STICK – a product that speaks to two increasingly important trends in the food market: snacking and plant based consumption. This tasty vegan snack is made using Hydrosol’s exclusive vegan stabilising…
Andina Ingham is delighted to announce that we have been awarded an AA grade (the highest possible in a scheduled audit setting) in the BRC Global Standard for Agents & Brokers. At this difficult time for businesses, we are particularly happy to have the accreditation in place that allows us to reassure our customers (present…
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 development of meat free and dairy free alternatives, this new centre allows for further innovative developments by combining product managers, nutritionists, food technologists and marketing…
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.
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.
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.
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 a range of meat free and dairy free alternatives.
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 meat and dairy alternatives continues to grow. The potential is great but speed to market is now critical, as is delivering products with the texture…
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 has been working closely with customers keen to move into the rapidly growing meat free market. Drawing on Hydrosol’s extensive knowledge of plant protein and…
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 NPD know-how to help you successfully expand your portfolio. Click here to learn more
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 stabilizer supplier Hydrosol is eyeing further opportunities in plant-based products with the launch of its wheat and soy protein HydroTop Vegan Patty. It also highlights the importance…
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 key developments in the food and nutrition industries over the past 25 years and also looks forward at emerging trends. Of course, plant based alternatives…
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 is where Andina Ingham can help. Our partner Hydrosol is a global leader in the development of stabilising systems for vegan alternatives to dairy products. …
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 consumption and significantly increase their consumption of vegetables, fruits, nuts and pulses. This adds to a growing body of opinion advocating the benefits of plant…
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 of spoilage.
