Hydrosol From startup to global player

by Editor fleischwirtschaft.com
Tuesday, December 11, 2018
Dr. Matthias Moser, Managing Director, at the morning evaluation round for new product developments.
Photo: Hydrosol
Dr. Matthias Moser, Managing Director, at the morning evaluation round for new product developments.

In 1993 Hydrosol entered the market with just one product. Since then, this Stern-Wywiol Gruppe subsidiary has grown to become an internationally leading provider of system solutions in the ingredients business. The company makes hundreds of stabilising and texturing systems for all sorts of applications and markets, and signs point to further growth going forward.

New ideas, new markets - a slogan under which Hydrosol develops and produces tailor-made stabiliser and texturing systems for dairy, meat, sausage and fish products, deli foods, ice cream and beverages. So for the company, intensive research and development are fundamental to successful product ideas.

This is especially important for the supply of future generations with safe, affordable and good-tasting foods, one of the central challenges facing the Food Ingredients industry as a whole.

The company has expanded steadily since its founding. The portfolio is constantly growing and the headcount has risen enormously. Added space and new pilot plants offer more possibilities. The company plans to continue this expansion course, as Dr Moser explains: “Our ambitions are growing. Today the Stern-Wywiol Gruppe has consolidated sales of 520 mill. €. Our bold objective going forward is to grow by 10% annually.”

After successfully expanding the sales team to 16 foreign subsidiaries and numerous qualified representatives, the company is now building out its production capacity at its worldwide locations, especially in Southeast Asia, China, Latin America and the US.

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