From start-up to global player, Hydrosol celebrates 25 years
By Bakers Journal
By Bakers Journal
In 1993 Hydrosol entered the market with just one product. Since then, this Stern-Wywiol Gruppe subsidiary has grown to become an internationally leading provider of system solutions in the ingredients business.
The company makes hundreds of stabilizing and texturing systems for all sorts of applications and markets, and signs point to further growth going forward. Hydrosol CEO Dr. Matthias Moser states that food technology is one of the key technologies and influencer industries of the 21st century.
Hydrosol develops and produces tailor-made stabilizer and texturing systems for dairy, deli foods, ice cream and beverages. As Dr. Moser explains, a “nose for trends” is the key to success: “We closely monitor food trends in the world’s markets and develop the perfect solutions to meet our customers’ individual needs.” For example, Hydrosol was one of the first suppliers to offer clean label solutions for dairy products, just over ten years ago.
The company has expanded steadily since its founding. Added space and new pilot plants offer more possibilities. They plans to continue this expansion course, as Dr Moser explains: “Our ambitions are growing. Today the Stern-Wywiol Gruppe has consolidated sales of 520 million euros. Our bold objective going forward is to grow by ten percent annually. Hydrosol is a very important part of that within the Group. In order to increase our already high growth potential we are focusing on internationalization and food safety.”
After successfully expanding the sales team to 16 foreign subsidiaries and numerous qualified representatives, the company is now building out its production capacity at its worldwide locations, especially in Southeast Asia, China, Latin America and the US. “By 2025 we will have greatly expanded our existing local presence there,” says Dr Moser.”