Hydrosol Remaining on growth course
The company develops its stabilising and texturing systems based on a detailed knowledge of the raw materials available on the world market and how they interact with each other. “Our core competence lies in the targeted combination of functional components” says Dr. Matthias Moser, CEO Hydrosol. “An understanding of the interactions among hydrocolloids, proteins, fibre, enzymes and other ingredients is the key to quality results. We see time and again that these synergistic complexes give much better results than single ingredients.”
Current developments by the Ahrensburg company include stabilising and texturing systems for the production of vegan nuggets, burger patties and schnitzel, as well as functional systems for the economic production of cheese preparations and recombinations. With new, tailor-made solutions for the manufacture of poultry products, Hydrosol customers can participate in the worldwide growth of this segment. Another innovation is functional raw materials complexes for the sustainable processing of rennet and acid whey into high-value dairy products.
Partnering atmosphereFlat hierarchies are a matter of course at Hydrosol. According to Dr Moser, they help maintain high motivation and a sense of responsibility. Torsten Wywiol, CEO of the Stern-Wywiol Gruppe, is proud of the special corporate culture: “We’re different from many other companies in our industry. Each company in our group retains its autonomy. And most importantly, we offer our employees the greatest possible freedom. We’re a family-run company, and as in every good family, innovative ideas can thrive only in a stimulating and partnering atmosphere.”
Currently Hydrosol meets customer wishes in over 100 countries. With 15 foreign offices and further certified partners, this stabilisation specialist has direct access to all key global markets, including growth markets like Latin America, North Africa, Southeast Asia and the Middle East, where Hydrosol is already successfully established.