Hydrosol will present dairy systems at Gulfood Manufacturing 2026

Hydrosol’s presentation at Gulfood Manufacturing 2026 will take place at Stand R-N26 in Sheikh Rashid Hall. The company will display product systems for three application areas: dairy, meat and deli foods.

For dairy producers in warmer regions, Hydrosol will present a stabilising system for recombined milk. The system supports fat levels ranging from 0.1% to 5%, and manufacturers can use either milk fat or vegetable fat. Hydrosol says the system forms stable, long-lasting emulsions at a low dosage. The resulting products have a creamy mouthfeel and a neutral flavour.

The company will also show a functional system for vegetable-fat creams containing 25–28% fat. Hydrosol states that these creams can be whipped within a few minutes, producing a high volume and foam that remains stable in demanding applications. The targeted uses include baked goods and desserts.

The Stabimuls ICR series system allows manufacturers to add up to 30% sugar syrup. According to Hydrosol, this provides flexibility in recipe formulation and enables cost optimisation while maintaining the system’s performance. The product is part of the company’s offering for vegetable-fat cream applications.

Hydrosol will again present a functional system for soft-serve ice cream. The system belongs to the Stabimuls IC series, which the company identifies as one of its best-selling product ranges. It will be shown alongside the systems for recombined milk and vegetable-fat cream.

In meat products, the exhibition focus will be on economical solutions and snack concepts. For deli foods, Hydrosol will present egg-free mayonnaise sauces with different fat contents. Visitors to the Dubai exhibition will be able to examine the products and their applications at the company’s stand.