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
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…
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.
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.
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.
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,…
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…
In compliance with the new GDPR regulations which come into effect on the 25th May 2018, Andina Ingham would like to show how it is taking all necessary measures for the protection of its data systems, customers and individuals’ personal data. Information that falls under GDPR legislation is “any information relating to an identified or…
Andina Ingredients is delighted to announce that we have recently been ISO 9001 Certified. Meeting expectations and delivering an excellent service has always been the focus for Andina Ingredients. Over the years, we have built our systems and processes to reflect and support this and as a result we were able to successfully complete the…
Andina Ingredients is delighted to announce that we have been appointed the exclusive UK agent for Caglificio Clerici and Sacco* – the Italian culture and enzyme specialists. Caglificio Clerici and Sacco are long established, family owned, Italian companies with an impressive history of producing specialist ingredients for the Dairy Industry….
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…
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…
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. …
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,…
New to NOREVO’s portfolio of specialty ingredients – NORELAC – a ready-to-use, aqueous shellac solution ensuring the targeted release of the active substances in a.m. products.
NORELAC acts as an enteric coating solution for products in the following segments:
•Micronutrition Diet or nutrition supplements
•Nutraceuticals
•Cosmeceuticals
•Pharmaceuticals
•OTC-healthcare
•Phyto-medicinal products
The usual dosage forms of these products are soft gels, compound tablets, hard-shell capsules and pellets.
Liquorice Extract is the natural, concentrated juice obtained by water and steam extraction from liquorice roots (Glycyrrhiza glabra L.). Liquorice Extract is a foodstuff which is widely used as an ingredient for its aromatic, sweetening and debittering properties. Besides applications in food and animal nutrition products, Liquorice Extract and/or some of its components, are used…
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…
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.
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…
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…
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.
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,…
