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Hydrosol sets up competence centre for plant-based products, pools expertise
Tuesday, 03 December, 2019, 14 : 00 PM [IST]
Plant-based alternatives to meat, sausage and dairy products have gone mainstream. Vegan products are getting more retail shelf space and are the basis for new concepts in the out of home market.

According to Innova Market Insights, in the last few years, products marked “plant-based” and “100 per cent plant-based” have experienced annual growth of 60 per cent. Market researchers prognosticate continued growth going forward, among other things through new ideas in the trend category of snacking.

The reason for the steadily rising demand for vegan products is a cultural shift in eating habits, as consumers are much more careful about what they buy. They are paying more attention not only to their own health but also to issues like sustainability, animal welfare and climate change.

The company saw potential in plant-based foods early on, and in 2014 it marketed the first functional systems for making plant-based alternatives to cheese and sausage. Since then its portfolio of innovative product ideas has grown enormously and today it is an established international expert for plant-based alternatives.

With the formation of the plant-based competence centre, the company has now bundled all of its expertise in a creative pool. Here, product managers, nutritionists, food technologists and marketing specialists develop creative concepts to address the trends in international markets. “In our stabilising and texturing system concepts we have long combined market trend knowledge with scientific and technological understanding. Our new plant-based competence centre is a seedbed for innovative food concepts with high future potential, as well as a dialogue platform for our customers,” notes Dr Matthias Moser, MD, Hydrosol.
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