Stabilisation for meat and sausage products specialist Hydrosol is to present new product ideas at this year’s IFFA, the international trade fair for meat processing, with a focu on stabilising systems for the manufacture of meat products.
Stabilisation for meat and sausage products specialist Hydrosol is to present new product ideas at this year’s IFFA, the international trade fair for meat processing. The focus will be on stabilising systems for the simple and economical manufacture of meat products, as well as vegetarian and vegan alternatives.Hydrosol notes that it offers a wide range of stabilising systems for poultry products like cold cuts, sausages, nuggets and similar items. This includes functional systems that the company says reduce the production cost of poultry sausages, and that their ingredient combinations make possible recipes that give high quality final products with reduced meat content. Hydrosol also develops individual solutions to customer order. In addition, the company offers stabilising systems for the special requirements of halal products.Another focus is the manufacture of cooked ham specialities, ranging from cost-optimised to premium quality recipes. These stabilising systems are said to improve water binding, shaping and sliceability. Even at higher yields, the final products are claimed to have minimal syneresis and an appetising appearance.Hydrosol’s functional systems for the cost-optimised production of wieners and hot dogs are likewise centred on economy, the company says, allowing manufacturers to adjust protein, fat and water phase to suit, resulting in firm sausages that have a stable structure even after heating, with individual meat, fast and water content.To meet the growing demand for vegetarian and vegan products, Hydrosol has developed the new HydroTOP VEG all-in compound with a mild basic seasoning. This integrated compound can be used to make many different meatless products, from vegetarian sausages to Bavarian style meat loaf to a meatless ground product that can be used in all sorts of applications, Hydrosol says. For large-scale users like cafeterias and caterers, semi-finished ground products in piece or pre-ground form provide the basis for many different foods. Industrial manufacturers can use them to make a wide range of vegetarian retail items, such as vegetarian sauce bolognaise. The ground products are said to feature the familiar pleasing bite and an authentic mouth feel, have a balanced flavour profile and appetising colour, and to be easy to make.Hydrosol also provides all-in vegan solutions for cold cuts. They contain all the components of the overall formulation, including a mild basic seasoning that can be enhanced as desired. The texture of the resulting meatless cold cuts is claimed to be absolutely comparable with bologna or mortadella, and to allow for problem-free slicing with conventional slicers.