Hydrosol introduces HydroTOP VEG meat alternative solution
Posted: 11 May 2016 | | No comments yet
Hydrosol has developed a system solution that lets manufacturers offer a wide range of meatless products – HydroTOP VEG…
Hydrosol has developed a system solution that lets manufacturers offer a wide range of meatless products, including vegetarian sausages, as well as vegetarian ground “meat” that can be used in various applications.
“With our all-in compound from the HydroTOP VEG series, producers can make semi-finished products for individual further processing, as well as finished products that are ready to eat,” reports Carsten Carstens, Hydrosol R&D Meat Products. “Thus, with just one system many different vegetarian ground meat alternatives are possible, that can address different customer groups and thus open up promising new marketing opportunities.” For large-scale users like cafeterias and caterers, the semi-finished products in logs or preground form provide the basis for many different foods. Industrial manufacturers can use them to produce a range of vegetarian retail items.
HydroTOP VEG is freeze-thaw stable
Hydrosol says HydroTOP VEG is an excellent basis for vegetarian bolognaise sauce, hearty stews and soups, and lasagne. It’s also ideal for making “meat” crumbles for tacos, frozen pizza and ravioli. It is also meatless version is freeze-thaw stable making it suitable for frozen foods, canned foods and sauces in jars. Hydrosol adds that the vegetarian ground has the same taste as the animal product, and fries just as crispy. The products have the familiar mouth feel that consumers are accustomed to from conventional ground meat.
HydroTOP VEG also meets the expectations of consumers who are mindful of their nutrition. Carsten Carstens notes, “We use soy and egg white protein. That makes this all-in compound free of dairy products, as well as gluten and phosphates. The seasoning is completely free of flavour enhancers like monosodium glutamate. And of course we use natural colours.”
HydroTOP VEG is a hydrocolloid-protein combination with emulsifying and stabilising components. It contains all the ingredients for the complete formulation, including a mild basic seasoning that can be enhanced as desired. It needs only be stirred together with water, salt and vegetable oil, formed, and then cooked. The vegetarian ground product is then ready for further processing.