New stabilizing systems from Hydrosol for cheese products

According to a study by WWF Germany, worldwide 30 to 40% of food is lost along the value addition chain, including during industrial production.

For example, cutting causes losses in cheese production. Hydrosol said with its new systems, these cuttings can be turned into new cheese preparations.

The texture can be adjusted for the application, whether bread spread, dip, sauce, snack filling or ready meal.

Production requires only a double-walled process cooker and a filling line. Hydrosol says this lets manufacturers respond to current food trends and reduce costs, while contributing to sustainable food production by making use of secondary materials.

Skip the curing

Hydrosol added with the ingredient combinations in the Stabisol PC series it is possible to skip the curing process that would otherwise be needed for hard and sliced cheeses.

Dairies can use these functional systems to make individual cheese preparations from curd and quark.

And, in countries with low production of fresh milk, the stabilizing and texturing systems make it possible to bring products to market without even requiring fresh milk or fresh cheese.

They are typically more economical than cheese, since they can be made with vegetable fat to some extent.

On pizza, the recombined alternative product is stringy and enables individual flavor and color adjustment.

Snacks with alternative fillings are stable in frying and baking. They form readily and are freeze-thaw stable.