Hydrosol dairy
Stabilising systems specialist Hydrosol will introduce new stabilisers for cheese alternatives in its Stabisol range, including for semi-hard cheese and curd, cream cheese and processed cheese. The ingredients are hydrocolloid and protein mixtures that can help manufacturers cut costs in cheese-based applications, because most allow companies to replace some traditional cheese with vegetable fat.
The company also plans to introduce its cubed yoghurt concept at FIE.