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Ingredia Dairy Experts

Company-logo  COMPANY DETAILS
Ingredia Dairy Experts
51 Avenue Lobbedez
Arras
62033
France


Website
Call
  + 33(0) 3 21 23 80 00


Printer
  + 33(0) 3 21 23 80 01

ACTIVE CATEGORIES

amino acids; dairy products - natural and imitation; proteins - animal or plant origin



Ingredia Dairy Experts is a French dairy company with outstanding expertise in innovative ingredients. Ingredia develops and manufactures dairy powders, functional & nutritional milk proteins and natural bioactives - for the worldwide Food, Nutrition & Health industries. Committed to sustainability, Ingredia works alongside its customers to support them in launching new and innovative products.



Articles On FoodIngredientsFirst
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FOOD INGREDIENTS NEWS

Healthy snacking trend puts cheese ingredients in the spotlight, says Ingredia

13 May 2021 --- A growing consumer focus on health, naturality and sustainability is driving innovation in the cheese market, according to French-headquartered dairy company Ingredia. Not only... Read More

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FOOD INGREDIENTS NEWS

Food Matters Live: Fairfood leverages borderless blockchain technologies in meaningful product storytelling

10 Mar 2021 --- This year’s virtual Food Matters Live event kicked off with a spotlight on digitalization’s benefits for global food systems. In a live webinar, Marten van Gils, tech... Read More

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NUTRITION & HEALTH NEWS

Kirin Holdings’ beta-lactolin targets Japan’s “super-aged” society with memory-supporting F&B

03 Mar 2021 --- Beta-lactolin, Kirin Holdings’ new functional ingredient, is launching in a beverage, yogurt and supplements in Japan this spring to “support the maintenance of memory,... Read More

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FOOD INGREDIENTS NEWS

Top Trends in Dairy: Innova Market Insights highlights probiotics, adaptogens and “mood-boosting” formulas

16 Feb 2021 --- In spite of sustained interest in the plant-based playing field, the traditionally natural and nutritious connotations of dairy products still hold currency in today’s... Read More

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FOOD INGREDIENTS NEWS

“Nutrition Hacking”: Functional F&B to play crucial role in 2021 NPD

23 Dec 2020 --- Consumers have long grown wary of genetically modified or otherwise deemed “unnatural” foods, driving the clean label trend. But amid the world’s COVID-19 and... Read More




Videos
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High-protein drinking yogurts for the clean label crowd

11 Mar 2021 --- The dairy industry is seeing major demand for clean label and high-protein offerings. This is according to Aliénor Drago, Ingredia’s senior product manager, who weighs in about the mainstreaming of sports nutrition and the rise of drinking yogurts following the launch of two functional milk proteins

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“The first dairy ingredients to be certified, traced and audited in real-time”

04 Feb 2020 --- In partnership with food transparency blockchain specialist Connecting Food, French dairy cooperative Ingredia unveiled “the first dairy ingredients to be certified, traced and audited in real-time,” exhibited at FiE in Paris. This is according to José Luis Pinedo Rivera of Ingredia, who highlighted that transparency continues to be a strong consumer demand. The presented solution responds to this issue in the dairy space for both suppliers and consumers.

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Via Lacta: Sustainable and eco-friendly cows’ milk – Ingredia

06 Dec 2017 --- Ingredia were showcasing their new “Via Lacta” milk range at this year's Food ingredients Europe (FiE), held in Frankfurt, last week. In order to meet current consumption trends shifting towards healthier products with sustainable development, Ingredia’s “Via Lacta” range of ingredients, comes from its own responsible milk collection. FoodIngredientsFirst spoke with Thomas LeVely. 

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New Protein Solution for Clinical Nutrition

27 Jun 2017 --- High protein formulations and targeted, highly functional ingredients continue to be a global trend. Ingredia continues to innovate to meet these market demands for the aging population. At VitaFoods, Ingredia presented their PRODIET Hydrolysate S 25 is a whey protein hydrolysate with a hydrolysis degree of 25%. According to Aude Ragot, “PRODIET Hydrolysate S 25 will trigger muscle synthesis in the elderly, thanks to the high content of leucine and its fast assimilation.” Also being presented at the show was PRODIET Fluid is native micellar casein which contains more than 87% protein on dry matter. Micellar caseins are slowly digested proteins, up to 7 hours after ingestion for the aging population. This makes it efficient to reduce night fasting period thanks to the slow amino acid release.

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An Innovative High Protein Meal Replacement Concept

09 Jan 2017 --- Ingredia Functional presented PRODIET Fluid, a native micellar casein, which contains more than 87% protein on dry matter at HiE 2016. Aude Ragot of Ingredia Functional notes: “The benefit of our PRODIET is the fluidity. We wanted to show all the benefits of our protein in a new and complex matrix with vitamins, minerals, fats, sugar and protein. This meal replacement is focused on the dynamic weight management market, with men’s products and also the overlap between the sports and weight management markets.” Manufacturers can deliver up to 14% protein when adopting PRODIET into a simple matrix and up to 12% in a more complex matrix. 




Technical Papers
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White paper-Concentrated milk protein beverages, a solution for an efficient specialized nutrition

02 Aug 2021 --- To fight against malnutrition, nutrition plays an essential role. People likely to suffer from this problem need specialized nutrition. It consists in associating each nutritional need with a tailor-made response. High-protein and high-calorie medical drinks are the most interesting products in the management of undernutrition. Find out more about this topic with our white paper.

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NEW White Paper: How can milk proteins provide a clean label solution?

05 Jul 2021 --- Consumers are involved in their health and concerned about environmental issues. They are more and more interested and aware about the ingredients they can find in their food.Clean label trend also takes the idea of sustainable development and geographical origin of the ingredients into consideration. Manufacturers have to be reassuring with consumers and milk proteins can help!

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Prodiet Fluid®, outstanding milk protein for high protein beverages

21 Jun 2021 --- PRODIET® Fluid, which is a micellar casein, allows for the slow and gradual release of amino acids to promote muscle recovery until the next training session. Beverages featuring our protein do provide the nutritional support needed to promote the development of your muscle mass.

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Promilk® Bmax, milk protein for clean label products

14 Dec 2020 --- PROMILK® B-Max is the perfect clean label protein; a texture-enhancer from a dairy source to formulate indulgent dairy products with 100% ingredients from milk. Making a fresh cheese mousse without gelatin or a cream cheese without carrageenan is now possible: a step back to simplicity!

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Lactium - Inner Peace, Outer Strength

25 Apr 2017 --- Lactium® is a milk protein hydrolysate which contains a bioactive decapeptide with soothing properties. The peptide, also called a-casozepine, is isolated from a milk protein thanks to a "food grade" tryptic hydrolysis. Lactium® decreases stress-related symptoms and helps to cope with occasional and everyday stress. Lactium® does not cause any drowsiness, habituation, memory loss, sedation or addiction.




Articles On The World of Food Ingredients
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THE WORLD OF FOOD INGREDIENTS

Future Dairy Challenges

30 Oct 2018 --- Key suppliers offer their thoughts on trends in the dairy ingredients space. How big is the challenge faced by the dairy alternatives market?

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THE WORLD OF FOOD INGREDIENTS

Nutritionals: Future Platforms for Innovation

07 Aug 2018 --- Key suppliers offer their thoughts on the nutritionals industry. How can the sector meet the health concerns of an aging global population?




Webinars
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Say cheese! The news ways to consume cheese worldwide.

20 May 2021 --- A growing consumer focus on health, naturality and sustainability is driving innovation on the cheese market. Moreover, the development of cheese consumption in some regions leads to new ways of consumption. Formulating and having the right process to answer those new drivers are challenging for industrials.




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