Hydrosol and Planteneers invite you to Taste the Flavor of the Future at IFFA 2025

At this year’s IFFA (3-8 May 2025), sister companies Hydrosol and Planteneers are set to showcase a range of forward-looking innovations. Among them are hybrid products, meat alternatives based on new plant proteins such as mycoprotein, and developments in clean label and convenience categories. The companies will present their concepts at booth C89 in Hall 11.0.

Hydrosol is focusing on hybrid products that combine traditional meat with plant proteins, vegetables, mycoproteins, or cultured cells. These hybrids are positioned as healthier and more sustainable alternatives. The company’s PLUSmulson stabilizing systems enable the production of items such as kebabs, nuggets, and formed ham with reduced meat content and added vegetables. The resulting products retain a moist texture and stable structure during cooking. According to a Meticulous Research study, the global market for hybrid meat is projected to grow from US$58.7 million in 2020 to US$673.8 million by 2028, with an average annual growth rate of 36.6%.

Hydrosol will also highlight innovations in convenience, including a tomato-sauce meatball made using its HydroTOP High Gel range. This system provides strong binding, enabling consistent texture even in low-meat recipes. For the snack market, Hydrosol is introducing protein-rich Chicken Jerky and Chips, produced without E-numbers and suitable for both meaty snacks and boiled sausage formats. Attendees at the show will be able to taste these new offerings firsthand. The company will also take part in the IFFA Kitchen & Stage with a presentation at 15:15 on 5 May, focused on balanced and sustainable eating.

Planteneers is highlighting its clean-label, methylcellulose-free innovations at the event. A new plant-based salami alternative made from wheat protein will be presented in two forms: snack sticks and salami slices. These products meet growing demand for natural, additive-free options. On 3 May at 12:20, Planteneers will host a cooking demonstration and talk at the IFFA Kitchen & Stage (Hall 11.0 D41) to explore these MC-free formulations further.

The company is also turning attention to mycoprotein as a high-value, minimally processed protein source. At the show, visitors can explore applications of mycoprotein in products like plant-based chicken breast and salmon. The ingredient is noted for its natural, meat-like texture and bite.

Planteneers continues its collaboration with system technology provider Handtmann to offer plant-based steaks and tenderloins with realistic marbling and texture. The portfolio is expanding to include cost-optimized versions of steak, bacon, cooked ham, and carpaccio, providing food manufacturers with scalable options that help control production costs.

Cheese alternatives are another area of innovation. Planteneers will showcase plant-based cheese slices containing four percent protein, with a texture designed to mimic traditional cheese. These alternatives can be produced using standard bowl cutters with cooking functions, enabling meat processors to integrate them into existing production lines without additional investment. Flavors on display will include gouda, butter cheese, emmentaler, and varieties with added ingredients like fenugreek.