date:Sep 25, 2018
Hydrosol is tapping in the growing demand for plant-based proteins with its new stabilizing and texturing systems for a wide spectrum of dairy alternatives that give them properties very close to products made from cows milk. These include cultured desserts that contain no milk components, soy or gluten.
The companys functional systems let manufacturers adjust products to get a texture comparable to yogurt, according to Hydrosol, a subsidiary of the independent, owner-operated Stern-Wywiol Grup