According to market research, nearly two-thirds of consumers prefer several small meals throughout the day rather than a few large ones. This shift from three fixed meals to multiple smaller portions highlights the rising demand for snacks that satisfy hunger, restore energy, and offer indulgent moments. With our stabilizing solutions, we help manufacturers develop innovative products that respond to this trend and meet evolving consumer expectations. PLUSstabil FM SDE was developed to address these needs. Suitable for various types of meat, both fresh and frozen, it also enables the production of popular specialties such as döner and shawarma. While enhancing binding ability, the system also improves product quality and delivers higher yields. By adding Naturom PHR 01 PLUS, a phosphate-free formulation, manufacturers can create meat snacks that provide a great clean label option for on-the-go consumption.

·       Can also be used for Döner, shawarma, meat snack products

·       Reduced fat or high protein recipes possible

·       Addition of different coatings and seasonings possible

·       Great texture and bite

Worldwide sales of ice cream have grown steadily in recent years, with soft-serve ice cream emerging as a particularly popular and trendy category. For high-quality soft-serve ice cream with a creamy, airy texture, Hydrosol offers Stabimuls IC SCP. This stabilizing system enhances whipping and ensures the homogeneous distribution of air, resulting in a smooth, light texture. At the same time, it prevents the formation of ice crystals during freezing, delivering a consistently pleasant mouthfeel. The production process is convenient, too. The system is perfectly suited to cold dispersion in water or milk and requires no heating or homogenization. It can be added directly to a soft-serve machine. With Stabimuls IC SCP, soft-serve manufacturers benefit from a reliable, easy-to-use solution that consistently produces high-quality ice cream.

·       Great whipping and air distribution

·       Smooth surface and creamy mouthfeel

·       No heating or homogenization needed

·       Good shape retention

·       No water crystallization

Vegetable fat whipping cream opens up a wide range of possibilities. With Stabimuls ICR 134 PA, Hydrosol has developed a solution that provides excellent stability, high whipping volume, and a rich, creamy mouthfeel. Beyond delivering a great sensory experience, vegetable fat also offers substantial cost advantages over conventional cream. The system ensures low liquid-phase viscosity, which enhances aeration and results in a smooth, pleasant texture. This stabilizing system was specifically developed for vegetable fat creams and guarantees high whipping volumes and long-lasting foam stability.

·       Great stability of the whipped cream

·       High whipping volumes

·       Low viscosity of the liquid phase

·       Low dosage of stabilizing system

Modern life is fast-paced and flexible. Consumers are looking for convenient, quick-to-prepare, nutritious products. Convenience is therefore not just a trend, but a key factor for success in the meat industry. The market for convenience products is growing rapidly, particularly in the snack and ready-to-eat segments. Hydrosol offers innovative solutions for economical convenience products, such as chicken nuggets with reduced meat content and improved texture. Using HydroTOP High Gel 30 PLUS allows for flexible variation in meat content without compromising texture or bite. The system ensures an authentic bite when heated, even in recipes with a low meat content.

·       Broad range of products possible

·       Various meat types and contents can be used

·       Improved bite in hot condition

·       Great binding properties