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Methylcellulose in plant-based meat alternatives? To use or not to use

As experts in plant-based development, we often get asked “Should we use methylcellulose?” It forms part of a broader conversation with our customers about how we ensure the optimal texture, succulence and performance of their plant-based products. Methylcellulose is derived from the treatment of naturally occurring cellulose to create a tasteless, colourless powder. It is…

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Andina Ingham talks to “The Plant Base” magazine about Innovating with ingredients

It was great to make a contribution to the recently launched “The Plant Base” magazine in their article “Innovating with ingredients”.  A chance to talk about the importance of the right choice of plant-based ingredients in optimising taste and texture in  meat and dairy alternatives. Also, interesting insights from our colleague Dr. Dorotea Pein at…

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The fish free filet delivers across the board

A favourite of Ian’s (Technical Sales at Andina Ingham) is the #fishfree filet made with our partner Planteneers’ unique plant-based texturing system. According to Ian “There’s definitely room in the market for high quality #fishalternatives and Planteneers’ products deliver across the board in terms of texture, appearance, flexibility and performance.” As well as breaded alternatives to fish, our partner…

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The Vegan Salami Stick – Right on trend for snacking and plant-based consumption

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…

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Gearing Up To Meet Growing Market Demand, Our Partner Hydrosol Sets Up a New Competence Centre For Plant-based Products

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…

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Watch This Short Video About Our Partner Hydrosol’s Plant Based Solutions For Meat Free Burger Patties

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.

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Our MD, Bruce Phillips, Talks to Food Matters Live About Successful Development of Meat Free & Dairy Free Products

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.

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How To Develop Dairy Free Alternatives That Deliver On Texture, Functionality & Taste

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. …

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