Hydrosol launches concepts for kid’s products

Published: 7-Feb-2022

The number of obese children and youths of school age has increased over tenfold in just 40 years, from 11 million to 124 million in 2016

Hydrosol has expanded its free-from product line, aiming to help with the development of healthier food products for children. Together with sister companies SternVitamin and OlbrichtArom, the stabiliser specialist has developed concepts for making sugar- and fat-reduced dairy and deli products designed specifically for the needs of children.

The number of obese children and youths of school age has increased over tenfold in just 40 years, from 11 million to 124 million in 2016. Nutrition plays a leading role in this issue. In this context, the reduction of sugar and fat in foods is a subject of intensive discussion around the world.

Hydrosol uses selected hydrocolloids and vegetable fibre to substitute for the technological properties of sugar and fat, enabling the final products to exhibit familiar texture and mouthfeel. Enrichment with vitamins and minerals from sister company SternVitamin provides added health value, while child-appropriate flavourings are provided by sister company OlbrichtArom.

Katharina Schäfer, Product Manager Hydrosol, said: “In addition to child-friendly flavours and declaration-friendly ingredients, the focus was on improving the nutritional values. Our recommended formulations meet these requirements, and permit the use of various nutritional and health claims, e.g., relating to an intact immune system, normal growth and cognitive development in children.”

After confectionery, dairy products are the second largest category of products for children aged five to twelve. With Hydrosol’s flexible system for milk mixed beverages, manufacturers can make milk drinks for children in diverse flavours. Thanks to its improved formulation, the company claims, this stabilising system prevents sedimentation in even the most difficult cases, even with cocoa, where it keeps the particles suspended.

The concepts for pudding and ice cream can be marketed as treats with health benefits. The functional system for pudding can be used for sugar-reduced, low-fat, fibre-enriched products that are lactose-free and micronutrient-fortified. They feature creamy mouthfeel and great taste. The special recipe enables marketing communication of EU health claims, for example relating to normal growth and an intact immune system.

In the cheese category, Hydrosol has developed a system for squeezable processed cheese preparations in tubes, pouches and similar soft packaging. The declaration-friendly final product needs no melting salts or table salt.

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