Hydrosol’s Innovative Mixed Fat Cream Addresses Cost and Supply Challenges in Global Food Market

United Kingdom (UK) 08.01.2025

Source: DairyNews.today

As economic pressures continue to shape consumer behavior, food manufacturers are increasingly seeking cost-effective solutions that maintain quality and taste. In the UK, for instance, over half of consumers actively search for the lowest food prices, according to a Mintel study. Hydrosol, a leader in food stabilizing systems, is meeting this demand with its innovative mixed fat cream, which combines vegetable and dairy fats to deliver a high-quality product at reduced costs.

Hydrosol’s Innovative Mixed Fat Cream Addresses Cost and Supply Challenges in Global Food Market

Cost-Effective and Flavorful Alternative
Binia Postel, Hydrosol’s product manager, highlights the growing interest in vegetable fat creams: “The positive response at Food Ingredients Europe to our new stabilizing system shows how much demand there is for such solutions.” The company’s Stabimuls ICR series enables manufacturers to create a stable mixed fat cream with a 32% fat content, offering significant cost savings compared to traditional dairy cream while retaining its rich taste and creamy texture.

Flexibility in Formulation
Hydrosol’s stabilizing system provides flexibility, allowing producers to use various local dairy components such as milk, clarified butter, or cream. “We’ve developed multiple recipes tailored to the ingredients available locally,” Postel explains. This adaptability makes it easier for manufacturers worldwide to incorporate mixed fat cream into their product lines.

Support Beyond Innovation
Hydrosol’s expertise extends beyond product development. The company offers comprehensive customer support, including on-site assistance, to address the complexities of producing mixed fat creams. “We provide detailed guidance to help companies bring these products to market,” says Postel, emphasizing the growing demand for personalized technical support.

Advantages for Global Markets
Mixed fat creams made with Hydrosol’s system are especially beneficial in regions with limited dairy supply. These creams deliver properties similar to classic whipping cream, with a lighter mouthfeel and superior foam stability. This makes them ideal for cakes, desserts, and other applications in the food service industry.

Broad Applications with Stabimuls ICR
The Stabimuls ICR range offers solutions for various types of vegetable fat creams, tailored for specific uses such as whipping or cooking. As manufacturers continue to face economic and supply chain challenges, Hydrosol’s innovative approach provides a pathway to cost savings and product excellence, helping brands meet evolving consumer expectations.

With its proven expertise and forward-thinking solutions, Hydrosol is poised to play a crucial role in the global shift toward more sustainable and economical food production.