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…
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…
The Challenge of Maximising Protein Content: As the plant-based food market continues to see tremendous growth worldwide, we examine one of the key challenges faced by developers: successfully formulating protein-rich alternatives. Across the globe, the popularity of plant-based foods shows no signs of abating. So much so that the international market value is currently predicted…
One of our favourite “criticisms” at last year’s Food Matters Live exhibition when we shared our plant-based burger, was that it was “too much like meat”. It’s true – the meat-free burger developed by our partner Planteneer – performs exceptionally well and in just the way that consumers expect. It sizzles and browns in cooking…
Among the stars of our partner Planteneers’ portfolio are their vegan chorizo, salami, pepperoni and also their alternative feta cheese. These products deliver exceptionally well in terms of the textures, tastes and performance that consumers expect. The feta crumbles , the pepperoni sizzles and crisps, the chorizo has bite! You can find out more about…
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…
Last night was plant-based nugget night, as the Andina Ingham team continues to try out the #meatfree foods made with our partner Planteneer’s latest generation texturising systems. Here’s the verdict from our Marketing Manger: “My teenage daughters LOVED these! Crunchy on the outside, firm inside, just right! And they loved the fact that they were meat free! (I’m pretty…
In the run up to us virtually exhibiting at #FoodMattersLive 2020 (Oct 13-14) the #AndinaIngham team has been trying out the finished #meatfree and #dairyfree products made with our partner Hydrosol’s leading plant-based texturising systems. Our Technical Manager, Andreia, tried out the vegan cream cheese: “It spreads really easily, lovely creamy texture, got that distinctive cream cheese taste” Please follow the link to…
We are very excited to share the news announced September 28, 2020 by our partner Hydrosol that its unit for plant-based development has become an autonomous company known as Planteneers – The Plant Based Pioneers. This concentration of Hydrosol’s plant-based capabilities into a dedicated company with a focused strategy means continued exciting innovations and developments…
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.
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,…
