18 Jan 2021

Will the plant-based food industry redesign the future of food in 2021?

    Plant-based proteins have experienced a spike in demand and can be forecasted to grow exponentially in the coming years. Consumers are exploring safer, hygienic, and healthier lifestyle alternatives. By 2024, the global plant-based meat market is forecasted to reach $24.11 billion, and some forecast that market reaching $85 billion by 2030. Food companies venturing out into plant-based pepperoni, plant-based sausage, vegan burgers, and vegan cheese will be tough competitors against the giants operating in the meat sector.

    The target customers for most of the plant-based food companies will be the quintessential vegetarians, who would like to try out meat substitutes, the flexitarians, vegans, and the ones who prefer organic, and gluten-free food products. For such consumers, plant-based protein isolates will help meet their nutritional goals and build muscle.

    Plant proteins like pea protein and whole grain brown rice protein are great alternatives for vegans, people with lactose intolerance, and those whose bodies do not digest milk protein well. Natralein Pea Protein Isolates are made from yellow peas are specially selected for its fine powdery texture, soft caramel colour, and mild flavour. These can be used in a wide variety of food applications and have a High Nutritional Value. The Protein isolate contains greater than 80% protein. Natralein also offers whole grain brown rice protein isolates. These plant-based proteins are gluten-free, GMO-free, kosher and halal certified.

    In terms of value and volume, the pea protein market is expected to expand at a CAGR of 11.8% and 12.0%, respectively, over a projected period between 2019 and 2026. Pea protein is witnessing incremental demand with the mounting number of consumers shifting to veganism. A whole-grain diet could be a wise choice as whole grains reduce your risk of heart disease and type 2 diabetes and provide more than just the fiber from the bran. They are rich in vitamins, minerals, good fats, protein, antioxidants. Hence, the whole grain brown rice protein from Natralein will be a great product for consumers who wish to get the goodness of whole grains in their regular diet.

    The building blocks of these proteins are amino acids. PROFI has incorporated the 9 essential amino acids in its award-winning, high protein plant-based composite (HPPC) in proper proportions along with iron. PROFI® Pro. is convenient for adding plant protein to small or large serving sizes. Ideal in various applications including beverages, soups, protein bars, pasta, crackers, cereals and veggie burgers. PROFI® Bake. Recommended for adding plant protein and fiber to bakery applications.

    In recent years, the demand for vegan cheese has substantially increased on account of the growing number of lactose intolerance cases in developed economies like the United States, the United Kingdom, and Germany. The rising concerns towards animal-based products due to both social and ethical reasons are further boosting the demand for plant-based cheese. The global vegan cheese market is expected to grow at a CAGR of 8.91% over the forecast period to reach a total market size of US$4.578 billion by 2025, increasing from US$2.743 billion in 2019.

    Butter Buds is one such company that has a wide variety of non-dairy flavours catering to different food applications and industries. Butter Bud’s nondairy cheese (parmesan, cheddar) have a rick mouthfeel and melt like real cheese. They have a wide range of nondairy products under their umbrella ranging from nondairy buttermilk to nondairy sour cream and even nondairy condensed milk to name a few.

    Consumers are now expanding in new categories and are willing to try out revolutionary plant-based products. This has led to increased sales for many plant-based dairy alternatives including ice cream, butter, cheese, and yogurt. The product and ingredient innovation has encouraged chefs and home cooks by improving options within the plant-based foods helping them create plant-based versions of their favorite dishes and comfort foods.

    Dealers Ingredients Inc is passionate about sourcing the perfect, customized ingredients thus improving product performance, reducing the steps in the production process, and enhancing the taste and quality of the product. We take pride in enabling our customers to create innovative and value-added products using our expertise and knowledge.

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    08 Apr 2019

    Rise of the Gluten-Free Trend

      Gluten free is no longer considered a niche market due to rising consumer interest. Traditionally, the main category drivers have been consumers who have celiac disease and those who may be gluten intolerant; however, consumers pursuing a health and wellness lifestyle and a belief that gluten-free products are healthier are causing a shift within the marketplace.

      According to the International Food Information Council Foundation’s 2018 Food and Health Survey, one-third of consumers not only indicated they were following a specific eating pattern but gluten-free was listed as one of the top three eating patterns. In fact, gluten-free was ranked ahead of other popular eating patterns such as vegetarian, vegan and high protein.1 Manufacturers interested in capitalizing on this opportunity with the creation of, for example, gluten-free cookies, will need to build their knowledge of and experience working with new ingredients and unique systems.

      Challenges with Creating Gluten-Free Cookie

      Baking cookies can be challenge. Even when cookies contain wheat flour (ie. gluten) there is always the potential risk of the cookies turning out dry and crumbly. It is gluten, the protein found in wheat flour that maintains the leavened structure. Yet, it is still possible to create delicious tasting, moist, gluten-free cookies even when wheat flour is not present.

      Manufacturers interested in creating gluten-free products have typically focused on using single source items such as dairy, soy, egg, pea or rice protein.  Although, these items provide the added benefit of higher protein content when compared to wheat flour, dairy, soy and egg are also considered allergens. Often single source pea and brown rice proteins on their own are not as functional as well. Functionality refers to the fact that these ingredients do not absorb water in the same way as traditional wheat flour. As a result, it may be necessary to add starches such as tapioca, corn, potato and rice or gums such as xanthan or guar, gums typically be used in the creation of cookies.  Using these items also creates the added risk of increased complexity and time during the product development stage, increased risk of error occurring during production process and a less than perceived clean label by consumers.

      Profi Bake-The Ideal Ingredient Option

      One ingredient ideally suited for helping manufacturers create gluten-free bakery items including cookies is award-winning Profi Bake. Profi Bake is a complete, high-protein plant-based composite that has been especially designed to manage water in baked goods.  Its light coloured soft powder form enables it to act like gluten-free flour but with the added nutritional benefits of dietary fiber and protein. With a PDCAAS level of 0.97 +/- 0.08, PER score 2.4 +/- 0.2, Profi Bake will, depending upon the final formulation, enable manufacturers to make fiber and protein claims as well. Profi Bake does not contain any soy, egg or dairy and in fact none of the top eight most popular allergens. Profi Bake is also Non-GMO Project verified, Kosher and Halal certified providing the quality assurance today’s health-conscious consumers are looking for.

      The perfect gluten-free cookie recipe

      Click here to access our test kitchen approved, delicious tasting Profi gluten-free ginger molasses cookie.

      Interested in bringing your gluten-free product to market faster? Contact your Dealers Sales Consultant or call us at 905 458 7766 or info@dealersingredients.com for information, samples, recipes or assistance in creating gluten-free product concepts. In addition to Profi Bake, Dealers Ingredients has a wide selection of ingredients that are suitable for use in the creation of gluten-free products including Butter Buds functional flavour ingredients, Hydrosol stabilizers and texturizers, award-winning Profi Pro and Natralein pea and brown rice proteins. Natralien pea and brown rice proteins are screened to ensure delivery of the best mouthfeel and suspension properties of single source protein powders. Dealers Ingredients is the exclusive Canadian distributor of Butter Buds and Hydrosol as well as the manufacturer of Profi and Natralein branded ingredients.

      Source:

      1https://www.foodbusinessnews.net/articles/13034-consumers-continue-to-seek-gluten-free-options

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      08 Apr 2019

      Are Cupcakes Still Popular with Canadians?

        Cupcakes, the small, tasty snack cake originally served at children’s birthday parties continue to be popular today especially amongst younger Canadian adults. In fact, according to latest information from Mintel, cupcakes were ranked as one of the top three favourite sweet baked goods most likely to be eaten by Canadian consumers aged 18-44 years.1  With its ability to evoke a sense of childhood nostalgia, cupcakes are still the affordable, indulgent, pick-me-up item consumers are willing to splurge on especially during economic challenging times.

        Will This Trend Continue Into The Future with Millennials?

        There are strong indicators that the cupcake trend will continue for some time into the future as many Canadian consumers; in particular, Millennials demonstrated a positive attitude towards not only cupcakes but baking in general. For example, unlike the lost art of “traditional cooking skills” that have been extensively written about over the past decade, many consumers aged 18-24 (over 50%), including males (43%) indicated that they enjoyed baking from scratch.1  “Despite the popularity of baking as an activity, convenience is still an important aspect of bakery as nearly two thirds of Canadians indicated they are most likely to get their baked goods from in-store bakery and store shelves”. 1  This is good news for suppliers of sweet bakery mixes targeted to either manufacturers of finished bakery items or consumers.

        Tips for Preparing and Baking Cupcakes

        Manufacturers interested in capitalizing on the ongoing popularity of cupcakes will want to keep in mind the following guidelines associated with viscosity, baking times and ingredients used when producing cupcakes.2

        Although, the composition of cupcakes is somewhat similar to traditional high-ratio layer cakes, cupcakes have a higher batter viscosity.2 Batter viscosity, which refers to the flow of liquid, is important in cupcake production as it will directly affect baking performance and final product appearance. Too much fluid batter will cause the product to have a flat top. A batter that is too thick will not only create peaks and under-baked sections in the cupcake but could create a variety of equipment challenges during manufacturing runs. A viscous batter will provide balance or what is known as the “sweet spot” resulting in the more traditional, rounder cupcake top.

        Compared to regular size layer cakes, cupcakes, with their smaller size, require shorter bake time and lower temperature.2 Higher temperatures may cause the outside to set too quickly leaving the inside under baked or may result in surface cracks forming. Lower temperatures may result in flat top cakes. It is important to balance baking time versus temperature to ensure the creation of domed top characteristic traditionally associated with cupcakes.

        Consumers’ strong interest in pursuing a healthy lifestyle is also impacting their purchase decisions of bakery items. For example, according to Mintel, sweet baked goods including cupcakes made with non-GMO and gluten-free ingredients were among the top three ingredients consumers mentioned they were most interested in purchasing.1

        Profi Bake & Butter Buds-Healthy Solutions

        Profi Bake and Butter Buds are two ingredient solutions that can help manufacturers create the healthier cupcake solutions consumers today are demanding. Profi Bake, the award-winning complete, high-protein plant-based composite (HPPC) that has been especially designed to manage water in baked goods, is also Non-GMO Project Verified, gluten-free, Kosher and Halal certified. Its light-coloured soft powder form enables Profi Bake to act like gluten-free flour but with the added nutritional benefits of dietary fiber and protein. Profi Bake with PDCAAS level of 0.97 +/-0.08, PER score 2.4 +/-0.2 provides the quality assurance today’s health-conscious consumers are looking for.

        Butter Buds, non-dairy specialty flavour ingredients, exclusively distributed in Canada by Dealers Ingredients for over 23 years, can provide the rich full flavour enhancement for improving the taste and mouthfeel without the added calories of fat. Non-dairy butter and cream flavours are available in a wide variety of options including sour cream, condensed milk, buttermilk and cheddar profiles without the risk of exposure to dairy allergens.  Another popular non-dairy Butter Buds flavour is Cocoa Butter Buds. Cocoa Butter Buds can best be described as an intense, concentrated cocoa butter powder made with real cocoa fat while providing a variety of functional flavour benefits.

        Click below to access the Profi Gluten Free Protein Chocolate Cupcake with Butter Buds Vanilla Icing Recipe http://bit.ly/2UBazhr

        Interested in bringing your healthier, cupcake solution to market? Contact your Dealers Sales Consultant, or call 905 458 7766 or email at info@dealersingredients.com

        Resources:

        1 https://www.mintel.com/press-centre/food-and-drink/cookies-are-canadas-favourite-sweet-baked-good

        2 https://bakerpedia.com/processes/cupcakes/

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        08 Apr 2019

        Bright Future for Artisan Breads

          Bread, considered the most-important category within the baking industry, is one of the most challenging areas for building noticeable market growth. A reputation often tarnished by no or low carbohydrate diets, and a consumer focus on gluten-free products, has created a challenging environment for today’s bread manufacturers.

          Growing Interest in Artisan Bread

          The good news is that bread, and in particular “artisan” bread, is back! Consumer’s desire for hearty “artisan” bread has returned once again, in a romantic, renewed appreciation and much deeper understanding that has not been seen over the past two decades. One reason for the growing consumer attraction back to bread is its ability to give the illusion, at least for one meal, of a slower, simpler, more leisurely lifestyle.

          Is There a Definition for Artisan Breads?

          Although the term “artisan bread” is well-known, neither CFIA nor FDA have a standard of identity for “artisan” bread. This means there is no absolute definition of what ingredients and processing conditions are to be used and what the finished product characteristics should be. Instead, it is often understood to consist of high quality, simple ingredients, bread that is usually offered unpackaged (in baskets) or in unclosed paper bags and consumed immediately after baking for maximum freshness.” (Source: Bakerpedia)

          Protein? An Opportunity When Creating Artisan Bread

          With such a broad and undefined definition for the term “artisan” bread, this provides manufacturers with an opportunity to introduce new concepts to the market. For example, with consumer acceptance of increased protein as a health-enhancing choice, several Canadian bread manufacturers have explored the option of producing protein-enriched artisan-style breads.

          To create protein-enriched artisan breads, manufacturers have typically focused on adding whey, soy or pulse proteins. Although, this has resulted in an improved ingredient profile, whey and soy are known to contain allergens.

          Profi Bake- Solution for Creating High Protein Artisan Bread

          Unlike whey or soy, Profi Bake, recognized by food technology magazine as one of the new plant proteins impacting the culinary landscape today, does not contain any ingredients that fall under the top eight most popular allergens.  Profi Bake is an award-winning complete high protein plant-based composite that has been specially designed to manage water in baked goods.

          Its light-coloured soft powder form enables Profi Bake to act like gluten-free flour but with the added nutritional benefits of dietary fiber and protein. With a PDCAAS level of 0.97 +/- 0.08, PER score 2.4 +/- 0.2, Profi Bake can enable manufacturers to make fiber and protein claims on their bread products as well. Profi Bake does not contain any soy, egg or dairy and in fact none of the top eight most popular allergens. Profi Bake is also Non-GMO Project verified, Kosher and Halal certified providing the quality assurance today’s health-conscious consumers are looking for.

          With ingredients playing such an important role in the development of artisan bread, it is important to have a trustworthy ingredient supplier who has the proven expertise, knowledge and experience.

          Dealers Ingredients, with over 43 years of experience supplying ingredients to the bakery industry and the manufacturer of award-winning ingredient Profi Bake, has the expertise and knowledge to assist manufacturers looking to create high protein artisan breads.

          Looking for a market-ready Profi High Protein Artisan White Bread recipe? Click here: http://bit.ly/2ZhskSn

          Click here to access Profi High Protein Gluten-Free Bread recipe at: http://bit.ly/2TNPQTd

          Interested in learning how to create your high protein artisan bread and bring it to market faster? Contact your Dealers Sales Consultant or call us at 905 458 7766 or info@dealersingredients.com for information, samples, recipes or assistance in creating your customized high protein artisan bread concepts. In addition to Profi Bake, Dealers Ingredients has a wide selection of ingredients that are suitable for use in the creation of other bakery items including Butter Buds functional flavour ingredients, Hydrosol stabilizers and texturizers, award-winning Profi Pro and Natralein pea and brown rice proteins. Conventional and organic varieties are available on select options. Dealers Ingredients is the exclusive Canadian distributor of Butter Buds and Hydrosol as well as the manufacturer of Profi and Natralein branded ingredients.

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          08 Apr 2019

          PROFI™ Gluten Free Ginger Molasses Cookie

            Preparation Instructions:

            1. Weigh and blend together all dry ingredients in a stand mixer for 1 minute at medium speed.Nutritional Facts table for Ginger Molasses Cookies (50 g) size
            2. Add all wet ingredients.
            3. Mix for 3 min at medium speed.
            4. Portion to 27 g balls.
            5. Place the rolled dough balls about 3 inches apart on parchment paper on a baking pan.
            6. Bake at 350°F for 8 min.

            Profi Bake Contributes:

            8.2 g of Complete Protein and 3.5 g of Dietary Fiber per serving

             

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            28 Feb 2019

            How to Create Great Tasting Meat Alternative Products Quickly & Easily

              The growing percentage of Canadian consumers claiming to be flexitarian has led to an overwhelming rise in consumer interest in meat alternatives. One market segment reaping the benefits of reacting quickly by offering meat alternative options is the food service industry. The best example illustrating the enormous pent-up Canadian consumer demand for great tasting meat alternatives was when last summer A&W’s Beyond Meat Burger was first introduced to the market. Not only did it sell out within several weeks of being introduced at all 850 outlets across Canada but in Vancouver it occurred within just a few hours. With chefs across the country having reported that plant-centric eating continued to be a top food trend in 2018, consuming meat alternatives can no longer be considered sitting on the edge of society.

              Why are There are so Few Canadian Companies Producing Meat Alternatives?

              Unlike the non-dairy market and despite growing consumer demand for meat alternatives, there are very few companies actually manufacturing their own products in Canada. Whether this is due to the fact that it can be a challenge to replicate the taste and texture consistent with traditional meat products or the lack of knowledge, Dealers Ingredients has the perfect solution for product developers and food manufacturers alike looking to quickly and easily enter the market with their own products.

              Solution for Creating Meat Alternatives

              Hydrosol and their exclusive Canadian partnership with Dealers Ingredients, have developed new stabilizing and texturizing systems and processes that enable food manufacturers to replicate the taste and texture of meat with meat alternatives. More than just a supplier of ingredients, Hydrosol along with Dealers Ingredients can provide the knowledge, expertise and experience required to enable manufacturers looking to create a wide variety of plant-based protein products.  The range of meat alternative solutions available include vegan nuggets, vegan hot dogs, vegan bratwurst and vegan burgers.

              Tips for Creating an Alternative Meat Burger

              The vegan Hydrosol burger’s meat-like texture is achieved with the aid of a special cost competitive stabilizer system called HydroTOP High Gel. By using HydroTOP High Gel, a formable, slightly sticky meat analogue can be created which is comparable to ground meat used in conventional burger patties and meatballs. Products made with the Hydrosol vegan stabilizer HydroTOP system were found to have a juicier, firmer and chewier bite than those made with traditional ingredient solutions. The Hydrosol meat alternative system can also be designed using customized seasoning blends to create a unique taste profile. The competitive system is designed to run continuously on a conventional meat processing line or if required, help can be provided in the selection of manufacturing equipment.

              Interested in receiving more information on how to quickly create meat alternatives; vegan sausage, vegan burger patties, vegan nuggets, vegan hot dog recipes or finished product samples to taste? Please contact your Dealers Sales Consultant or call 905 458 7766 or info@dealersingredients.com

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              28 Feb 2019

              The Functional Benefits of Using Natralein Pea Protein in Salad Dressings, Dips and Spreads

              Growing Demand for Plant-based Proteins in Prepared Foods

              With the introduction of the new Canada Food Guide and its shift away from dairy and meat, consumers are looking for more ways to incorporate plant-based proteins into their diets. Misconceptions and myths surrounding the idea that plant-based proteins are not as nutritious as animal protein are quickly disappearing. For example, pea protein, which contains protein and iron, is not only nutritious but functionally beneficial in food products. In fact, the addition of pea protein in prepared foods is helping to create a cleaner looking label for consumers.

              The Functional Properties in Food Applications

              When pea protein is added to food applications, it is important to keep in mind the two main functional properties, specifically, hydration and texturization. Hydration properties cover a variety of interactive food ingredient product development areas. For example, when a protein is added to the liquid portion of food, hydration plays a role in the following activities: water absorbency, water retention, adhesion (binding), cohesion, dispersion, solubility and emulsification. Texturization refers to the impact on the sensory profile such as taste and mouthfeel. After a protein is added to a recipe, depending upon the application, type and even the brand of protein selected, it is possible for manufacturers to realize nutritional as well as functional benefits. For example, adding Natralein pea protein with known hydration properties such as emulsification and adhesion can also assist in the elimination of less desirable ingredients in products and on product labels.

              Functional Properties of Natralein Pea Protein in Salad Dressings, Dips and Spreads

              Dealers Ingredients has used the functional properties of Natralein Pea Protein to create three different salad dressing recipe concepts; Caesar, Ranch and Blue. Natralein Pea Protein’s proven functional ability to bind fat and water enables the creation of a stable emulsion and the elimination of traditional and less desirable emulsifier ingredients such as lecithin, mono and diglycerides. The addition of Natralein Pea Protein also results in a smooth, creamy mouthfeel, a simplified ingredient declaration and an improvement in the protein level in salad dressings. Furthermore, the addition of Butter Buds can be used to create the three different cheese flavours found in the salad dressings even without the presence of actual cheese.

              Award-winning Supplier of Natralein Pea Protein

              Dealers Ingredients, winner of Business Insights Ingredient Supplier of the year 2018 – Canada award, is the exclusive supplier of Natralein pea and brown rice proteins. As the manufacturer of Profi, the award-winning complete high protein plant-based composite (HPPC) and exclusive Canadian distributor for Butter Buds, Dealers Ingredients has the expertise, knowledge and experience to help food manufacturers create functional plant-based protein foods for today’s consumers. Whether manufacturers are interested in creating a wide variety of plant-based concepts including bakery, prepared foods, nutritional bars and beverages, healthier options for meat, dairy including meat and dairy alternative based foods and salad dressings, dips and spreads, Dealers Ingredients has an extensive library of market ready recipes to help.

              Interested in receiving more information on the functional properties of plant-based Natralein pea and brown rice proteins, Butter Buds, Profi Pro, Profi Bake; product development assistance in the development of concepts; samples or recipes such as salad dressings? Please contact your Dealers Sales Consultant or call 905 458 7766 or info@dealersingredients.com.

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              28 Feb 2019

              Vegan Cheese Outpaces Traditional Cheese Growth

                Vegan cheese sales are taking off in a big way! Over an eight-year period (2016-2024), vegan cheese is projected to grow globally at an annual compounded rate 7 times faster versus traditional Canadian cheese market’s current growth rate (2014-2017)1&2.  With the dairy cheese market starting to head in a similar direction as the dairy milk market where a portion of sales have now been cannibalized by vegan beverages, traditional cheese manufacturers should not wait to enter the vegan cheese market. 2,3&4 With top product claims for traditional cheeses such as low, no or reduced allergen, fat and lactose free, it is not surprizing that there has been such a positive response by consumers towards vegan cheese. Most vegan cheeses are known to be able to make many if not all of the above claims including gluten and cholesterol free which although highly valued by consumers are often missing from traditional cheese products.

                What Are the Most Important Characteristics in Vegan Cheese?

                Cheese is known to be one of the most difficult items for omnivores turned vegans to give up. Although, replicating the exact taste and texture of traditional cheese is still a challenge, today it is possible to achieve a very good tasting vegan cheese. In particular, it is possible to create a vegan cheese that both vegans and regular consumers would enjoy eating as well. Just as there are a wide variety of unique flavours and texturized traditional cheeses available on the market, there is room for a variety of good tasting vegan cheese products as well. One way manufacturers can leverage the good taste of vegan cheese is to avoid using classic dairy names and instead focus on using specialized, unique names, similar to the growing artisan dairy cheese trend.  As consumers continue to look for added functional benefits in the foods they consume and depending upon what ingredients are being used, vegan cheese products containing vitamins, minerals and omega-3’s fatty acids will be highly valued.

                Solutions for Creating Dairy Alternative Cheese

                Hydrosol, in an exclusive Canadian partnership with Dealers Ingredients has developed new stabilizing, texturizing systems and processes that enable food manufacturers to replicate the taste and most importantly the texture of vegan cheese in a variety of formats. Whether manufacturers are looking to create vegan cheese in a single sliced format ideal for adding to sandwiches and hamburgers or in a spreadable vegan cream cheese formulation perfect for bakery and snack applications, a variety of vegan cheese product concepts are available.  To enhance the taste and texture of vegan cheese, Hydrosol texturizing technology has now been combined, for the first time, with the incredible taste enhancing properties of Butter Buds functional flavour ingredients.  These vegan cheese products have the same physical properties of real cheese and can be sliced, shredded, melted and stretched, providing a variety of options for food manufacturers.

                Interested in learning more on how to quickly create a cheese alternative option, formulation development assistance, recipes, finished samples or receiving input on manufacturing processes? Please contact your Dealers Sales Consultant or call 905 458 7766 or info@dealersingredients.com

                1Annual projected compounded global growth rate for vegan cheese is 7.6% between 2016 to 2024 versus less than 1% annually for Canadian dairy based cheese between 2014 to 2017  https://www.forbes.com/sites/katrinafox/2017/12/27/heres-why-you-should-turn-your-business-vegan-in-2018/#3bf8cb1b2144

                2 http://www.agr.gc.ca/eng/industry-markets-and-trade/international-agri-food-market-intelligence/sector-trend-analysis-cheese-trends-in-the-united-states-and-canada/?id=1533903202368

                3https://www150.statcan.gc.ca/n1/pub/21-004-x/2017001/article/14786-eng.htm

                4http://www.mintel.com/press-centre/food-and-drink/us-non-dairy-milk-sales-grow-61-over-the-last-five-years

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                01 Aug 2018

                Hydrosol – Complete Stabilizing and Texturing Systems for Vegan Dairy, Meat & Fish Products

                  With the shift away from the consumption of animal-based products, alternative dairy and meat products are increasingly becoming part of consumer’s weekly diets. The good news for food manufacturers is that this shift within the marketplace is resulting in the emergence of many new product growth opportunities targeted to vegan, vegetarian and non-meat eaters alike.

                  The Solution: Hydrosol

                  Hydrosol, the trusted provider of customized synergistic stabilizing and texturing systems worldwide for 25 years and a subsidiary of the award-winning Stern-Wywiol Group from Germany, has the expertise to resolve complex vegan product development challenges.  Whether your project focuses on the creation of new products, product improvements, cost reduction or completing the perfect product match, Hydrosol has the resources to meet your needs. Hydrosol brings together the complexity of texture, stability, nutritional, recipe development, ingredient interaction and equipment component knowledge to create the optimal functional product solution.

                  Benefits of Hydrosol:

                  • Taste, Texture & Stability
                    • Meaty texture and juicy structure regardless of whether the product is hot, cold or fresh
                    • Stable emulsion for cheese-type spreads
                    • Variety of product bases and textures
                  • Cost Effective Recipe Solutions
                    • Market-ready vegan recipe solutions for a wide variety of product categories
                    • Market savvy regarding the pricing of value-added commodities
                  • Improved Nutritional Profiles:
                    • Lower fat content versus conventional products
                      • Less saturated fats
                      • No trans-fats
                    • No cholesterol
                    • 100% vegan
                    • Clean label
                  • Better alignment with label claims
                    • Nutrition facts table and ingredient list available with most recipes
                  • Complete Product Development Solution Provider
                    • Recipe Development
                    • Extensive expertise with raw material interactions and access to 900 ingredients
                    • Pilot plant-trial facilities
                    • On-site technology consultation available
                    • Equipment knowledge
                  • Customized synergistic stabilizing and texturing combinations including free recipe product development solutions
                    • Based on a wide range of hydrocolloids, proteins, gums, salts, starches and emulsifier components

                   

                  To review a small sample of the types of vegan product development projects completed by Hydrosol, please check out the six recipes posted under the month of August 2018 on the Dealers Ingredients website. Interested in learning more about how Hydrosol can assist you with any upcoming vegan or conventional meat, dairy or fish product development projects? Please contact your Dealers Sales Consultant or info@dealersingredients or 905 458 7766.

                   

                  Hydrosol green (vegan) logo

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                  01 Aug 2018

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