Fi Europe 2024: Hydrosol presents best ager concepts
At this year’s FiE, Hydrosol is showcasing highlights for meat, dairy and deli products, and especially its new best ager concepts.
These are aimed at the 55+ generation, for whom fitness, an active lifestyle, and most of all good nutrition are important. Since the first presentation this year, these concepts have enjoyed rising demand and are therefore at the centre of the company’s presentation at the Frankfurt trade show.
Among the concepts Hydrosol is showing at Booth C50 in Hall 3.1 is a new Yogonaise for supporting digestion and gut health, with added calcium, a reduced fat content of 18 per cent, and high fibre content. The 20 per cent thermised yogurt included in this mayo sauce gives it a fresh, light flavour.
Healthy bones and muscles are at the core of another best ager concept, a protein-rich pudding with ten per cent protein and just one per cent fat, enriched with calcium, Vitamin D3, and Vitamin K2. It is also free of added sugar, and can be produced in various flavours. At FiE the company is presenting it as a caramel version in a tartelette.
As an indulgent topping for this caramel pudding, Hydrosol is presenting a newly developed mixed fat cream. This combination of dairy components and vegetable fat has a 32 per cent fat content. With the help of a new functional system from the Stabimuls ICR series, Hydrosol has succeeded in combining dairy and vegetable fat with high stability.
The flavour, texture, and functional properties are identical to conventional cream, but the mixed fat cream is more attractively priced. It is particularly suitable for regions where cream and milk supplies are limited.
Also new are high protein meal replacement dairy drinks. They are based on a new stabilising system that ensures a stable emulsion even with high protein content, and provides a creamy mouthfeel. It is also a good source of fibre. A balanced vitamin content is provided by a special micronutrient premix developed for the basic recipe by Hydrosol’s sister company SternVitamin. From this recommended recipe, many different product ideas in many flavours can be created.
Hydrosol also has suitable solutions for heartier enjoyment, and is showcasing hybrid nuggets produced with a stabilising system from the PLUSmulson series. With this, meat and sausage products can easily be supplemented with vegetables, legumes, or mushrooms, replacing up to 50 per cent of the meat content. Even in recipes with low meat content, the products have a meaty and juicy texture. This makes it possible to produce burger patties, nuggets, and sausage whose visible vegetable pieces give them a healthier image, entirely without E-numbers. As an example of the possible bandwidth of hybrid end products, at its booth Hydrosol is presenting a combination of chicken breast and vegetables. The nuggets are served with sweet-sour sauce as a further example of Hydrosol’s wide range of deli concepts.
