Hydrosol develops stabilizing and texturizing systems for food manufacturers, with expertise across meat, dairy and plant-based applications. Together with sister company Planteneers, it has been investigating hybrid products that combine different protein sources to improve nutrition, cost or functionality. Senior Product Manager Kirsten Jacke emphasizes that combining proteins changes the entire formulation and processing system, potentially affecting viscosity, texture and sensory performance. Current development work includes high-protein dairy concepts and meat products incorporating plant proteins and fibers. Visitors can discuss ingredient interactions, hybrid formulation, processing challenges and how to deliver clear consumer benefits rather than relying on the hybrid label alone.
