Hydrosol brings mixed heavy cream to market

Restrained consumer behavior will continue on the food market into the next year. In Great Britain, over half of the population dedicates substantial time and effort to locating the lowest prices, according to a recent study on consumer trends by market research company Mintel. Consequently, a growing number of food manufacturers are adopting cost-effective strategies that do not compromise on product quality and enjoyability.

One such solution is the introduction of mixed fat cream. As Hydrosol product manager Binia Postel notes, "Manufacturers worldwide are increasingly interested in vegetable fat creams. This trend was evident at Food Ingredients Europe. The positive reception of our new stabilizing system for mixed fat cream underscores the demand for such solutions."

The remarkable interest from trade fair attendees stems from the technological challenge of blending vegetable and dairy fats. Through its Stabimuls ICR series, Hydrosol has developed a functional system that successfully creates a stable final product with a 32 percent fat content. By incorporating vegetable fat, this mixed cream offers significant cost savings while maintaining a balanced taste due to the presence of dairy fat. Its flavor, texture, and properties are akin to conventional dairy cream.

Beyond cost savings, the flexible application of Hydrosol's stabilizing system enables various combinations with dairy components. "Multiple recipes have been crafted," says Binia Postel, "whether using milk and clarified butter or milk and cream, allowing us to tailor recipes to locally available ingredients."

Hydrosol also addresses production challenges, providing significant customer support. "With extensive expertise and detailed knowledge from years of research, on-site assistance is a critical part of our valued service package," Postel mentions.

For markets with limited milk or dairy cream access, Hydrosol's system offers alternatives with similar properties to traditional whipping cream. These products feature a lighter texture than typical vegetable fat creams and better foam stability than dairy cream, making them ideal for food services in desserts and cakes.

The new system is one among many within the Stabimuls ICR range, adept at producing various vegetable fat creams suited for whipping, cooking, or both, based on customer needs.