Hamburg, September 2025 – Almost two-thirds of consumers would rather eat many small meals over the course of the day than just a few big ones, according to market researchers. The rising demand for snacks points up the change in eating habits, from three fixed meals to many small meals that satisfy hunger, recharge energy, and are a way for people to give themselves a treat. 

With solutions from stabilizing expert Hydrosol, manufacturers can implement many different product ideas that address the ongoing snack trend and meet consumer expectations. The company is presenting highlights from its product range at this year’s Gulfood Manufacturing in Dubai. One example is chicken chips with high protein content. For indulgent moments, Hydrosol presents solutions for soft-serve ice cream and vegetable fat cream with high whipping volume and stable foam. 

Meat snacks to meet many expectations

High protein content, natural flavor, free from phosphates and other declarable E-numbers – Hydrosol’s stabilizing systems make it easy to produce crispy chicken chips. They meet consumer wishes both for clean label products and for snacks with added benefits. What’s more, they also offer a starting point for further chip creations with different kinds of meat.  

For a wide range of cost-effective convenience products based on minced meat preparations, the company offers a stabilizing system from the HydroTOP High Gel line. Using it, manufacturers can, for example, make juicy meatballs or nuggets with classic meaty texture and taste at substantially lower production costs. 

The stabilizing system’s good binding properties prevent liquid from escaping, giving a higher yield without compromising the quality of the final products, while making them especially juicy when eaten hot. They can be based on various types of meat. The same goes for a system from the PLUSstabil series that was originally developed for fresh meat preparations like kebab and shawarma. It allows different yield levels, prevents cooking loss, and is suitable for making both fresh and frozen products.  

Cold and creamy treats

Self-indulgence is one of the main reasons for buying snack products. And what’s more self-indulgent than a refreshing ice cream cone? Many consumers the world over agree, if market numbers are any indication. Worldwide sales of ice cream have grown continuously in recent years. Soft-serve ice cream is a popular and trendy category. 

At the show in Dubai, Hydrosol is presenting a stabilizing system for the production of soft-serve ice cream. What makes it special is that the product can be made on site in the desired amount by simply mixing the functional system and a few basic ingredients in a soft-serve ice cream machine. The result is a high-quality treat with creamy texture and authentic vanilla taste. The flexible recipe enables a wide range of soft-serve specialties in many different flavors to meet customer preferences.  

Vegetable fat whipping cream likewise offers a broad scope of possibilities. With the help of its Stabimuls ICR-series stabilizing systems, Hydrosol has succeeded in developing end products with high stability, high whipping volume, and a full, creamy mouthfeel. The use of vegetable fat brings substantial cost benefits over conventional cream. The systems in the series also meet individual customer wishes, from fat contents of 10-30 percent to cost-effective solutions to freeze-thaw stable versions to certified halal products to vegetable fat creams suitable for both whipping and cooking. 

For warm regions, Hydrosol has developed functional systems that ensure the final products store well even at higher temperatures. Furthermore, the cream retains its stability after whipping for a long time without cooling, making it ideal for cakes and tortes. Trade show visitors can examine the benefits of these vegetable fat creams and the other Hydrosol highlights at booth R-N13 in Sheikh Rashid Hall in Dubai.