Join us Tweeter Share on LinkedIn
Sign Up

Epi Ingredients launch revolutionary ingredients


2019-12-19

On a mission to drive innovation by supplying manufacturers with on-trends concepts and ingredients that resonate with consumers’ expectations, French dairy ingredients expert, Epi Ingredients, worked on several innovative solutions to create a buzz at FIE.

With fermented foods as one of 2019’s top trends, we focused a lot of our efforts this year on expanding our offerings of fermented ingredients. However, we know that nutrition and healthy options are also an essential aspect of consumers’ purchasing decisions; which is why we worked hard on developing a new nutrition-oriented concept specifically designed as a satisfying tasty alternative that also addresses the nutritional aspect“, explains Mathieu Lucot, marketing manager at Epi Ingredients.
After successfully launching new product concepts SoFlexi and SoBenefik these past two years, the company returned this year with a revolutionary  extruded ingredient - the third concept of the range SoUnik. This patented ingredient, known as SoCrispies, was co-developed with a company specialized in the extrusion process. SoCrispies comes in two varieties and makes the perfect crunchy inclusion or topping for an array of finished products.
The first variety contains 100% dairy proteins and was created as a new tasty and nutritious way to incorporate protein into applications such as chocolate bars, nutritionbars or frozen desserts and ice cream. The other variety features the company’s flagship yogurt powder and was designed as a yogurt-flavored add-in, bringing crunchiness and a distinctive yogurt-flavor to a wide range of food applications.
As mentioned by Mathieu Lucot, Epi Ingredients has been working on expanding its offerings in fermented ingredients and ethnic’ fermented powders, the newest addition to the EPILAC range. As a global leader in the field of fermented powders, it only made sense for the company to develop these new ingredients, ideal for the formulation of both shelf-stable and fresh products that carry the healthful halo of yogurt while delivering the sense of adventure and discovery that modern consumers are craving. Building upon their longstanding technological expertise, Epi Ingredients was able to create new flavor profiles by playing with different cultures and fine-tuning their process. Some of the new ingredients developed include a Skyr powder, a Kefir powder, and, to stay true to the company’s roots anchored in Brittany, a ‘lait Ribot’ powder, the company announced.
Photo: Epi Ingredients