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Andina News Article

Improving Texture & Final Eating Experience In Vegetarian Products

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.

To help with this, we drew on our partner Hydrosol’s range of specialised stabilising systems (the HydroTop range).  Working very closely with our customer, including attending on-site factory trials, we were able to significantly improve the texture and final eating experience of their vegetarian products.

With their products currently performing well in the vibrant vegetarian/vegan sector, our customer is now increasing production and with our technical help is introducing new lines early in 2019.

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