Alternatives New plant-based company founded

by Editor fleischwirtschaft.com
Monday, September 28, 2020
Torsten Wywiol, CEO of the Stern-Wywiol Gruppe and Managing Director Dr. Matthias Moser present the new founded company.
Photo: Hydrosol/Planteneers
Torsten Wywiol, CEO of the Stern-Wywiol Gruppe and Managing Director Dr. Matthias Moser present the new founded company.

Hydrosol’s unit for plant-based has become an autonomous company, and as of 28 September, Planteneers – The Plant Based Pioneers – are the experts for plant-based alternatives within the Stern-Wywiol Gruppe. This new subsidiary builds on the success of Hydrosol, and is likewise led by Managing Director Dr. Matthias Moser.

The “plant-based revolution” is not just one of the dominant international food trends, it is also a very apt description of the development of Hydrosol. A specialist for stabilising and texturing systems, within just a few years the company has grown to become one of the key players in the burgeoning market for plant-based alternatives. Its product portfolio has expanded enormously, and last year this expertise was bundled in the newly founded Plant Based Competence Center. Now comes the next step with Planteneers.

Hydrosol Ahrensberg
(Bild: Hydrosol)

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The conditions could not be more promising. According to A.T. Kearney, through 2040 worldwide revenue with plant-based alternatives to meat products will more than triple to $ 450 bn. For alternative dairy products, Future Market Insights prognisticates a doubling of the market volume through 2029 to around $ 34.6 bn. Plant-based is also rapidly becoming a new normal in out-of-home eating. The focus of Planteneers is on plant-based alternatives to meat, sausage and fish products, dairy products and deli foods, as well as hybrid products.

Hydrosol will continue to apply its proven innovative strength to its core business – the stabilisation and texturing of trend products for the dairy, meat and deli foods industry, an important area as the worldwide food industry pays more and more attention to texture in foods. This is particularly the case for categories like free from, clean label and lean label, which continue to see steadily rising demand.

Hydrosol Alternativen
(Bild: Hydrosol )

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