The dramatic growth in meat reduction lifestyles is opening up the market for vegetarian and vegan foods to millions more consumers. The challenge for the food manufacturer looking to succeed in this market often lies in providing meat free alternatives with the sought after TEXTURE and taste of conventional meat products.
Andina Ingham works in partnership with Hydrosol GmbH, a global leader in texture solutions. Hydrosol specialises in identifying and developing new raw materials for the growing market in vegetarian and vegan foods. They have extensive knowledge of proteins from different vegetable sources as well as plant fibres.
Working closely with our customers and our partner, Hydrosol – we are able to offer our customers unique and customised stabilising systems for binding and improving texture and moisture in vegan and vegetarian products.
The systems are known as HydroTOP and includes a range of options to suit the food manufacturer’s specific needs. This may be, for example, the production of alternatives to traditional meat products, such as vegan burgers, vegan sausages, vegan meatballs… with the sought-after texture of conventional meat products. Or the development of entirely vegetable based products with superior texture, moisture and cooking qualities. The systems combine a range of emulsifying and stabilising components that may include vegetable fibres and cellulose based ingredients. They also allow for the avoidance of allergens such as soya.
The following declarations are possible:
Vegetarian, vegan, kosher, halal
Free From: meat, phosphates, dairy, gluten and egg