Hydrosol from Germany is focusing on cost reduction amid high inflation and exploding energy prices. According to the Germany-based specialist in stabilizing and texturing systems, volatile availability and price fluctuations on raw materials markets are a huge challenge for the food industry. The company is working to find ways to reduce cost-driving raw materials in stabilizing systems, as well as to develop new systems on this basis. One example is ice cream. Locust bean gum is a familiar ingredient here thanks to its many functional properties. For example, it gives a slow, gentle melt and prevents the formation of ice crystals. It also gives ice cream a fuller mouthfeel and makes it creamier and “warmer”.