SoBenefik, New Finished Yoghurt Concept by Epi Ingredients Designed to Inspire Innovation
After the massive success of SoFlexi, first concept of the SoUnik range, Epi Ingredients has decided to repeat the experience and is excited to announce the launch of SoBenefik, a high-protein yogurt concept produced only with ultra-filtered dairy powders. Designed to illustrate the unique features of Epi Ingredients’ offering, SoUnik is a range of on-trend finish product concepts developed to help food, beverage and nutrition manufacturers visualize what they can do with the company’s ingredients.
“Indeed, the goal for Epi Ingredients is not to sell these concepts. With this range of finished products, we are merely aiming at driving innovation, showcasing the company’s application expertise and dairy ingredients know-how as well as promoting the use of our specialty ingredients, in this case native protein Epiprot 60 UL, in new product developments”, explained Mr. Mathieu Lucot, marketing manager at Epi Ingredients.
What is SoBenefik?
It is a protein-packed yogurt containing 8% protein, live cultures and a rich, extra-creamy texture while being low-fat. This is made possible with the use of Epiprot 60 UL, a native milk protein concentrate produced directly from fresh milk through a cold filtration process allowing for minimal denaturation and optimal functional & nutritional properties.
SoBenefik is indeed produced using exclusively high-quality dairy powders, cultures and water. This distinctive feature makes it particularly interesting for markets where the fresh milk supply may be limited, or where preserving the integrity of fresh raw milk can be challenging.
As for SoFlexi, SoBenefik was developed with the end-consumer in mind, as a clean, convenient and affordable smart snacking option for increasingly time-deprived modern consumers. Research conducted by Mintel in collaboration with SPINS reveals the ongoing decline of conventional snacking in favor of fresh snack offerings, making SoBenefik particularly relevant in today’s landscape.
So easy to feel good with SoBenefik!
Fresh snacking is also one of the main drivers of the health and wellness snacking category as consumers continue to seek ‘better-for-you’ alternatives to fulfil their nutritional needs on-the-go. High-protein yogurt could be a healthy replacement for high energy-dense snacks by improving satiety and delaying the desire to eat again, thus curbing overall calorie consumption.
Products modeled on SoBenefik and using Epiprot 60 UL will make it easy for consumers to choose a high-protein yogurt over a higher energy, seemingly more attractive option. Indeed, SoBenefik both offers a creamy, indulgent mouthfeel and delivers on the healthy attributes: high-protein, low fat and rich in native calcium. It even offers the additional benefit of supplying about 30% of the calcium RDA per 100g.
If you want to experience it for yourself, SoBenefik samples will be available to taste at the company’s upcoming tradeshow appearances.
Epiprot 60 UL under the spotlight! - Thanks to its unique ultra-low temperature production process, native protein EPIPROT 60 UL is the ideal solution for product developers seeking a highly functional quality protein source with outstanding nutritional properties. Not only does this 60% milk protein concentrate offer superior gelling, emulsifying and water retention capabilities, but it also features the unique ability to provide enhanced creaminess and a rich mouthfeel in low-fat, high-protein applications. EPIPROT 60 UL also presents a superior nutritional profile high in native calcium. Beyond high-protein yogurt, this new ingredient is easy to use and can be incorporated into a wide range of applications such as cheese, other yogurts, quark, beverages, nutritional products and more!
Feel free to get in touch to learn more about high-protein yogurt SoBenefik and EPI Ingredients’ new protein offering, or to set up a time to catch up at one of their upcoming events. The company will be exhibiting at Gulfood Manufacturing stand # S1 - C85 - Hall Sheikh Saeed (November 6 - 8, Dubai) and Health Ingredients Europe stand n°8K50 (November 27-29, Frankfurt).
 Mary Ellen Shoup, 2018. The rise of fresh snacking: Are consumers ditching the pantry for the fridge? Viewed online: https://www.foodnavigator-usa.com/Article/2018/08/06/The-rise-of-fresh-snacking-Are-consumers-ditching-the-pantry-for-the-fridge