Hydrosol launches clean-label stabilizing systems

From the range of Stabisol J and Stabiprot products, Hydrosol creates new stabilizing systems for yogurt, quark or cream cheese preparations and sour cream.

The functional systems from the Stabiprot range consist entirely of proteins, making clean labeling possible.

For example, they can be used in classic yogurt which can then be marketed simply under the trade designation “yogurt”.

The company says customers are looking for alternatives to modified starches as such ingredients have to be declared and labeled on products.

Consumers also tend to assume the word “modified” means “genetically modified” and no longer buy such labeled products and are prepared to pay more for starch-free products.