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 specialists into a single ” creative pool”.
According to Hydrosol’s Managing Director Dr. Matthias Moser, “Our new Plant-based Competence Centre is a seedbed for innovative food concepts with huge potential, as well as a dialogue platform for our customers”.
Within the centre, Hydrosol continues to build on its in-depth knowledge of new protein sources. This is essential in the view of Dr. Dorotea Pein, Hydrosol’s Director of Product Management. Dr. Pein explains – “A detailed knowledge of the available protein sources is essential. Not only are more and more vegan foods available, there is a wider range of plant proteins to choose from. In addition to soy, there is now also a multitude of other options, from familiar sources like peas, rice and coconut to newcomers like sunflowers and rapeseed. But not every protein is suited to every application.”
Here at Andina Ingham, our local technical experts draw on Hydrosol’s knowledge – their “hundreds of application tests” and “solid and growing database on the characteristics of different proteins” – to quickly find the ideal combination of proteins and flavourings for our customers focusing on vegan product development. We are making great progress with a number of food manufactures either already working in the vegan space or keen to move into this dynamic market helping them achieve the bite, mouthfeel, sliceability… of traditional products in their vegan alternatives.