Epi Ingredients launches fermentation-based additions at FiE 2019
With a mission to drive innovation by supplying manufacturers with on-trends concepts and ingredients that resonate with consumers’ expectations, French dairy ingredient provider Epi Ingredients will be showcasing several of its solutions at Food Ingredients Europe 2019, which will be held in Paris, France from 3-5 Dec 2019.
Mathieu Lucot, marketing manager at Epi Ingredients, said: “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.”
Following the success launch of product concepts SoFlexi and SoBenefik, Epi Ingredients will present a “revolutionary extruded crispy ingredient” and third concept of the range of SoUnik. Known as SoCrispies, this ingredient comes in two varieties and makes the ideal crunchy inclusion or topping for an array of finished products:
- The first variety contains dairy proteins, and was created as a new tasty and nutritious way to incorporate protein into applications such as chocolate bars, nutrition bars or frozen desserts and ice-cream.
- The other variety features the company’s flagship yoghurt powder and was designed as a yoghurt-flavoured add-in, bringing crunchiness and a distinctive yoghurt-flavour to a wide range of food applications.
Visitors to booth 6D143 will be able to experience the potential held by these dairy-based protein crisps as Epi Ingredients will offer samples of their protein crisps in chocolate, bars, and ice-cream. Their yoghurt-crisps will also be available to sample in chocolate, candy bars, and as a topping on frozen yoghurt.
Epi Ingredients will also unveil its “ethnic” fermented powders, which is the newest addition to the EPILAC range. This is developed for the formulation of both shelf-stable and fresh products that carry the healthful halo of yoghurt while delivering the sense of “adventure and discovery” that consumers would crave for. Epi Ingredients was able to create new flavour profiles by incorporating different cultures and fine-tuning their process. Some of the new ingredients developed include a Skyr powder, a Kefir powder, and a ‘lait Ribot’ powder.
These new fermentation-based additions bring new dimension in light following the recent kosher certification Epi Ingredients received at their production site this summer, allowing the company to supply their customers with fermented powders that are both kosher and halal certified, and thus opening new markets for the company.