Ingredia to Present Unique and Innovative Milk Proteins at Gulfood

21 Jan 2013 --- During Gulfood Exhibition, Ingredia Functional will share with food industry its latest unique proteins and functional solutions dedicated for fresh dairy products and imitation processed cheese. Visitors will discover the whole potential of Ingredia’s ingredients – creaminess booster, cost-saving, ready-to-use solutions – through a selection of tasty and original concepts. Innovation and functionalities will be on ingredia’s booth!

The PROMILK range for Fresh Dairy Products is especially designed to bring solutions to every industrial issue which can occur in yogurt production. The main preoccupations for this kind of products could be:

•    Texture enhancement (gelling, viscosity, creaminess, smoothness…)
•    Improvement of the nutritional profile
•    Cost reduction, particularly in areas with a low milk production

Thanks to its expertise in milk protein functionalities, Ingredia Functional develops innovative ingredients, linked with the market requests and the trends on this very dynamic market.

PROMILK IC/SC ingredients are functional solutions dedicated to the production of imitation processed cheese and processed cheese.

• Functional – PROMILK IC/SC ingredients provide a wide range of functionalities depending on the application: spreadability and stretchability for imitation pizza cheese, creaminess and shininess for processed cream cheese…
• Easy-to-use – In powder form, PROMILK IC/SC ingredients are ready-to-use and tailored-made solutions.
• Cost-effective – PROMILK IC/SC range allows significant cost-saving while remaining a high quality of the end-products.

Ingredia Functional, business unit of Ingredia Dairy Experts, develops and manufactures several ranges of innovative ingredients for the food industry worldwide.

Ingredia Dairy Experts is an international dairy industrial group founded in 1991. It operates in the markets of nutritional and functional ingredients for the food, health and nutrition industries.

Ingredia achieved a turnover of 412 million euros, 61% of which come from export sales. With 438 employees including more than 10% dedicated to innovation, Ingredia is focused on a customer oriented research and development, supported by strong industrial investments.

Ingredia has 5 industrial sites in the world, and numerous logistics and commercial partners ensure its presence in 120 countries.

To contact our editorial team please email us at editorial@cnsmedia.com

Ingredia Dairy Experts

Collapse

Ingredia Dairy Experts is a French dairy company which develops and manufactures dairy powders, functional & nutritional milk proteins, and natural bioactive ingredients for the worldwide Food and Nutrition & Health industries.

Ingredia shares its know-how and offers tailor-made solutions via three Business units:

Ingredia Essential:

  • Milk powders and dairy solutions for the Food industries,
  • Ingredients specifically developed for the chocolate manufacturers,
  • UHT milk for overseas markets.

Ingredia Functional:

  • Functional milk proteins offering a wide range of unique functionalities - creaminess & texture booster, fat replacement, yield improvement, clean label recipes, high protein products - for food sectors: fresh dairy products, cheese…,
  • Nutritional milk proteins with highly nutritional properties: mass gain, recovery, weight management… for diet, sport, clinical & infant markets.

Ingredia Nutritional:

  • Bioactive ingredients for Health industries perfectly adapted for food supplements, functional foods and drinks
  • A range of products for stress management, immunity, gut health, urinary tract care…

Through listening to market demands and those of its clients, as well as being an expert in the field, Ingredia develops targeted, innovative solutions, adaptable to individual expectations.

Related Articles

Food Ingredients News

Clean label dairy? Sugar and fat reduction in desserts, protein remains a key trend

12 Nov 2018 --- As health-minded consumers become ever-more sugar aware with their food and beverage choices, delivering indulgence without the guilt in dairy dessert products has become an increasing challenge. Consumers also want more from their products including fat reduction, but they still want the same great taste that they know and love. As with any product reformulation that involves cutting out sugar, the main challenge is to obtain a similar sweetness and body to that provided by sugar, while reducing its use.

Food Ingredients News

New caseinate opportunities: FrieslandCampina DMV targets health and functional routes

05 Nov 2018 --- Protein is hot on the market right now, with more and more products with a high protein claim being launched, according to Antonio Sánchez, Sales Manager EMEA at FrieslandCampina DMV. As consumers become more health conscious and products intended for sports people become increasingly mainstream, proteins, which are DMV’s core business, will further grow as the division's main area for innovation.

Food Ingredients News

Dairy platforms: Arla Foods Ingredients eyes personalization and protein

23 Oct 2018 --- The dairy category has changed dramatically in the past decade, driven by the move towards personalization. In doing so it has become more and more sophisticated with a wider choice of products available for different needs. There are now dairy products tailored to a range of dietary and nutrition needs: high protein, high calcium and low lactose, to name just a few.

Food Ingredients News

UK ice cream probe: One in five vanilla ice creams has no vanilla, cream or fresh milk, says Which?

27 Aug 2018 --- Half of the ice creams investigated by UK Consumer Association Which? failed to include fresh vanilla, cream or milk. Vanilla ice cream may be a favorite among UK consumers and sales have soared over the last few weeks as Britain has experienced a heatwave, but a new survey by Which? has revealed some surprising truths about vanilla ice on the shelves of UK supermarkets.

Food Ingredients News

US dairy exports struggle amid a tariff hit environment

30 Jul 2018 --- The US dairy industry is struggling under the weight of tariff measures in Mexico and China, with the full industry implications only just starting to come to light. Since the end of May 2018, tariff measures of 20 to 25 percent have been imposed on US cheeses going to Mexico, while tariffs of 25 percent have been put in place on US dairy products going to China, in addition to the 8-12 percent tariffs that China already imposed on dairy products from most suppliers around the world.

More Articles