Germany’s Hydrosol, an international developer of food stabilizers and texturing system for meat, dairy and alternative proteins, presents its product development and ingredient solutions in order to improve the functional property of hybrid products.
Hydrosol states that due to costs, companies producing cultivated meat will be the first to introduce products containing a mixture of plant and cultivated proteins. However, these hybrid products must satisfy consumers’ expectations by replicating the taste and experience of traditional meat.
Hydrosol believes that it is important for hybrid products to closely resemble conventional meat in terms of texture, fiberousness, frying behaviour, and mouthfeel.
According to Katharina Schäfer, team lead product management at Hydrosol, consumer acceptance is the biggest challenge in the industry.
In her research, she found that the public’s awareness, knowledge, ecological and ethical concerns, as well as emotional factors, will affect the acceptance of cultivated animal meat. But the close resemblance and nutritional benefits of traditional meat will positively impact its…