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 this, but the development of cheese... Read More

03 Dec 2020 --- Ingredia has launched two new functional milk proteins – Promilk Yogfluid and Promilk B Max – providing more health-driven solutions for creamy, permissible indulgent dairy products for snacking... Read More

21 Jul 2020 --- The pace of innovation has been picking up in recent years as advanced technology continues to revolutionize almost every aspect of the way we live our lives – including shopping and eating. Developments... Read More

21 Oct 2019 --- French dairy cooperative Ingredia, in partnership with food transparency blockchain specialist Connecting Food, is unveiling what are marketed as “the first dairy ingredients to be certified, traced and... Read More

23 Feb 2018 --- Ingredia now has non-GMO Project Verified ultra-filtered milk, MPC and MPI available through its partner, Cayuga Milk Ingredients.

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. 

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.

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. 

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.

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.