Hydrosol creates specialised functional solutions to produce quality meat and sausage

Hydrosol is supporting the meat industry to produce high-quality meat and sausage products at affordable prices by developing special functional systems.

With cost and value for money continuing to be important criteria for consumers when buying food and beverages, a survey conducted by Innova Market Insights shows rising production costs and the fluctuating availability of raw materials are driving up prices.

“We have identified the cost drivers in the various formulations and replaced them with economical alternatives,” explains Mery Mehrabanpour, business development manager Hydrosol. “By intelligently combining different solutions, including well-balanced hydrocolloids, proteins, and other ingredients, cost-intensive raw materials such as meat can be significantly reduced or even replaced with more cost-effective meat. This approach allows us to improve product formulations and processes without compromising product quality.”

The company’s portfolio of systems for particularly economical products includes the HydroTOP High Gel series for producing minced meat products such as burger patties, nuggets, and meatballs. These functional systems improve  binding and make it possible to reduce the meat content without compromising on quality. The final product is juicier and the natural fibre structure is retained, as are the taste and mouthfeel, according to Hydrosol.

With emulsified products such as sausages and cold cuts, it is often difficult to maintain consistent quality – especially if the meat quality fluctuates. The meat content is of course a key factor. Flexible stabilisation systems simplify production here.

Mehrabanpour explains: “The systems from the HydroTOP CS range have proven their worth, especially for sausages and cold cuts. The advantage is that the recipes can be customised depending on the proportion and type of meat. This means that the familiar quality is maintained. Texture and bite are therefore impressive even with low meat content.”

Higher yield, lower cooking losses, improved texture and juiciness – the PLUSstabil range combines economical production with high production reliability and consistent quality. This applies to fresh as well as cooked and cured meat products. For example, the quality of cooked cured products can be specifically adjusted with the help of special brine additives, enabling a range of cured meat specialties at affordable prices.

In addition to meat and sausage products, Hydrosol is also researching alternative solutions for dairy and delicatessen products in order to compensate for sometimes drastic rises in costs. This involves not only the replacement of ingredients, but also technical and technological adaptations.

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