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  • Visit us Hall 8 Booth OH21 at FIE (Nov. 28 – 30) and learn more about our functional milk proteins

    8 November 2017

    Consumers around the world are increasingly interested in achieving wellness through a healthy diet. To cater to this mainstream trend, food and beverage manufacturers keep working on reducing the fat content in their products, while increasing protein. Global competition in high-protein dairy products also encourages many suppliers to constantly innovate.

    – Consumers now have many options to choose from when it comes to dairy products but what many of them are looking for is something that tastes good but is also healthy, convenient and will fit in their active, on-the-go lifestyles.

    How can manufacturers offer a convenient product that is both healthy and indulgent?

    Combining Ingredia’s PROMILK® 600 A, for its creaminess boosting properties and PROMILK® SH 20 for its texturing capabilities, makes it possible! Thanks to these two unique milk proteins, brands can develop dairy snacks that are:

    • Convenient: small and shelf-stable
    • Healthy: with 13.5% protein and 5% fat
    • Indulgent: firm but creamy texture
    • Natural: Clean label thanks to a recipe without stabilizers

    Nutrition markets, especially sports and weight management , are in constant evolution. In fact, the market is faced with changes in consumption patterns, the ageing of the global population, the emergence of new food-related pathologies, etc. Protein’s ever increasing good reputation is driving currently the market, with consumers always seeking more. In 2015, 14.53% of food and drink products had a high-protein label claim, whereas in 2010 only 9.84% of the products had this claim (1).

    PRODIET® Fluid, native milk protein isolate naturally rich in native micellar caseins, makes it possible to develop very fluid high-protein ready-to-drink beverages. Whether it be for muscle recovery after exercise or as a meal replacement, consumers are always demanding more convenient products and shelf-stable RTDs are a great option.

    Being UHT-stable, rich in branched chain amino acids (BCAA) and providing a slow amino acid release, PRODIET® Fluid is perfect for products targeting sports, diet and clinical nutrition markets.

    At the show, we will be presenting two exclusive concepts showcasing PRODIET® Fluid:

    • a muscle recovery RTD featuring 35g of protein per 250ml (14%)
    • a smooth and tasty meal replacement containing 47.5% of protein daily value (in 250ml) and stable at room temperature.

     

    Stop by at FIE stand 08.OH21 and taste samples of these indulgent dairy snacks and innovative ready-to-drink beverages!

     

    (1) Use of protein in nutrition – August 2015, MINTEL
  • JOIN US AT GULFOOD MANUFACTURING (OCT. 31 – NOV. 2) & SAMPLE SOME DELICIOUS PRODUCTS FEATURING OUR FUNCTIONAL MILK PROTEINS

    16 October 2017

    Dairy products, such as cheese or yogurt, have always been a part of the traditional Middle Eastern diet. A large variety of cheese is found in the region, from a large selection of white cheese – i.e. feta, akkawi, haloumi to processed cheese. The Middle Eastern dairy products market offers an incredible taste experience. The challenge for manufacturers is to combine cheese quality (texture, taste, functionalities) and nutritional composition. Health is now a standard consumer requirement in developed markets, and a growing concern in emerging countries.

    – At Gulfood Manufacturing this year, Ingredia will be showcasing a delicious light white cheese combining two milk proteins: PROMILK® 600 A and PROMILK® SH 20, designed to meet manufacturers’ challenge of reaching both quality and good nutrition.

    Unique milk protein, PROMILK® 600 A is a very well-known creaminess booster in dairy products. This protein also replaces fat while retaining the great texture of a white cheese. PROMILK® SH 20, native micellar casein, gives a firm texture to the white cheese.

    This white cheese is produced through the “without whey separation” technology. Without whey separation technology allows to produce cheese with 100% yield, adaptability and no whey by-product treatment.

    – We will also be featuring a 6% protein yogurt made using our PROMILK® 600 A. Creamy, milky and smooth are the attributes that best describe this innovative concept.

     PROMILK® 600 A is indeed the ally of high protein yogurt, allowing the formulation of high protein spoonable yogurts containing 6% to 12% protein, without any changes to the yogurt-making process thanks to low viscosity of this unique milk protein and offering a finished product with a completely smooth and creamy texture. With PROMILK® 600 A, food companies can now offer products that are both healthy and indulgent!

    – Lastly, we will also present a square processed cheese using PROMILK® FF 02, perfect dairy snack thanks to its small format and shelf-stability.

    Square processed cheese is a sub-category of processed cheese using fresh cheese in the first step of production. The second step consists of adding melting salts and texturizers. In order to minimize production cost, while getting the best quality, Ingredia’s experts have developed a square processed cheese produced through a one-step process, with PROMILK® FF 02.

    As a complete mix, PROMILK® FF 02 has great gelling properties. Using this ingredient, manufacturers obtain a shiny and well-textured square processed cheese. The one-step process allows for cost-efficiency and makes the production simpler.

    Visit us on booth S1-C66 (in the French pavilion with Business France) at Gulfood Manufacturing to taste our delicious finished products and learn more about our ingredients and technology!

  • Discover innovative concepts with PRODIET® Fluid in RTD beverages, at Vitafoods Asia Sept. 5-6

    31 July 2017

    Nutrition markets, especially sport, weight management and clinical are in constant evolution. In fact, the market is faced with changes in consumption patterns, ageing of the population, emergence of new food-related pathologies, etc. Currently, this market is driven by a demand for protein. Protein has an increasingly positive reputation with consumers. In 2015, 14.53% of food and drink products had a high protein label claim, when in 2010 only 9.84% of the products had this claim (1).

    What is PRODIET® Fluid?

    PRODIET® Fluid is a native milk protein isolate (MPI) in spray-dried powder, naturally rich in native micellar caseins, as high as 92%, which have a positive effect on muscle synthesis. This unique milk protein contains more than 87% protein on dry matter. Because of the level in micellar casein in this protein, it has very powerful functionalities: micellar casein is a slow digested protein which inhibits muscle breakdown and ideal to replenish muscles while sleeping.
    PRODIET® Fluid is UHT stable, which enables the development of ready-to-drink beverage.
    Products featuring PRODIET® Fluid target sports, diet and clinical nutrition markets thanks to its nutritional properties: rich in BCAA*, high content of micellar calcium and slow amino acids release.

    3 different concepts for 3 target consumers:

    • Very high protein beverage for muscle recovery after physical activity:

    The sport nutrition market is approximately $10.1 billion USD, with 80% of product sales are enriched in protein (2). This protein enrichment is to improve the nutritional benefits and the functionality of products.
    This market is dominated by three types of products: powder, protein bars and ready to drink beverages. By 2019, the growth of powder solutions should exceed that of the RTD(2).
    Our concept of ready-to-drink beverage: contains 35g of proteins in 250ml (14%). Thanks to its convenient packaging, this beverage is easy to carry in pocket or bags. This product is additive-free, preservative-free and very low in sugar and fat.
    This product is ideal for athletes who want to improve muscle recovery after sport activity, thanks to the slow amino acids release of the micellar casein.

    • Meal replacement for better weight management:

    In 2014, worldwide sales of the weight management market were $ 54 billion, and it is expected to reach $ 72 billion in 2019 (3). Consumer habits and expectations in this market are moving increasingly towards products that combine pleasure and weight management. Consuming protein for satiating reasons is natural, healthy and good for consumers. As consumers eat more protein, it helps to maintain a healthy weight because of the positive dietary change (4).

    PRODIET® Fluid is a unique micellar casein which combines technical and nutritional functionalities; it provides an excellent base for the development of a meal replacement with high protein content while keeping incredible fluidity, smooth texture and milky taste. After UHT treatment, PRODIET® Fluid remains perfectly fluid for an industry-leading ready-to-drink product.

    Ingredia’s meal replacement sets a new standard:
    Very high protein product: 47.5% of daily value (in 250ml)
    Fluid in a complex matrix
    Pleasant taste
    Stable at room temperature

    • High protein beverage with micellar casein and hydrolysate for ageing population:

    Nutrition plays a key role in improving the therapeutic management of patients. In 2012, the size of the global population over age 65 was 577 million, up by 12% since 2007. The night fasting of the elderly can aggravate the malnourished status. Through a night-time high protein drink concept containing PRODIET® Fluid (micellar casein) and PRODIET® HYDROLYSATE S 25, Ingredia continues to innovate to fight against malnutrition.
    If the patient lacks protein, depletion in protein is responsible of the complication of malnutrition. Ingredia’s focus is on improving the well-being of the elderly by studying the functionality and nutritional benefits of milk proteins, and more specifically, micellar casein. According to regulation (EU) n° 432/2012 “Protein contributes to the maintenance of muscle mass”. This nutritional benefit is very important. In Europe, the overall prevalence of sarcopenia, which affects up to 20% of European seniors, may rise by 63% by 2045, according to the International Osteoporosis Foundation.

    PRODIET® Fluid and PRODIET® Hydrolysate S 25 are two innovative ingredients developed by Ingredia. These two products have been specifically developed for the nutrition market. The combination of these two proteins in a ready-to-drink beverage concept creates a new innovative solution for the clinical nutrition market and more specifically against night fasting period of the elderly.

    A few words about these two ingredients:
    PRODIET® Hydrolysate S 25 is a whey protein hydrolysate with a hydrolysis degree of 25%. Milk Protein Hydrolysates optimize amino acids bioavailability and are suitable for muscle growth. PRODIET® Hydrolysate S 25 will trigger muscle synthesis in the elderly, thanks to the high content of leucine and its fast assimilation.
    – PRODIET® Fluid will allow enriching in protein, with still a good texture and a good taste, for a better compliance. In addition, micellar caseins are slowly digested proteins, up to 7 hours after ingestion. This makes it efficient to reduce night fasting period thanks to the slow amino acid release.
    This innovative combination of a hydrolysate and micellar casein will helps to reduce the malnutrition of the elderly during the night.

    Discover this 3 innovative concepts on our booth G 12 at Vitafoods Asia, september 5-6th  in Singapore!

    (1) Use of protein in nutrition – August 2015, MINTEL
    (2)Global Market for Sports Nutrition and Dairy Ingredients – May 2015 – 3A Business Consulting
    (3) Euromonitor
    (4) Use of protein in nutrition – August 2015, MINTEL
    *BCAA : Banched Chain Amino Acids
  • It all starts with high quality fresh milk, Booth #2092 at IFT in Las Vegas, June 26-28th

    22 June 2017

    High protein formulations and targeted, highly functional ingredients continue to be a global trend. Ingredia, a leading producer of dairy ingredients, continues to innovate to meet these market demands.

    The high protein fermented beverage innovation has a simple formula of four ingredients:  skim milk, sugar, PROMILK® 600A, and flavor. At the show, we will be showcasing coffee and mixed berry flavors.  In an 8oz. serving, Ingredia achieves 23g of protein with only 0.7g of fat. The fluid texture and creamy, mouthfeel is achieved by Ingredia’s highly functional PROMILK® 600A.

    The high protein Oatmeal innovation offers the ideal combination of whole grains and high protein that meets the demand of the food and nutrition markets. Different from current products on the market, Ingredia’s innovation contains PRODIETTM 85B Instant, a real micellar casein which will keep consumers full fuller longer.  By having 10g per 62g serving of  micellar casein as the protein source, the formulation maximizes health benefits with micellar casein’s seven hour, slow digesting period and extended amino acid release.

    The Prodiet Lactoferrin chewing gum promotes good oral health and limits dental plaque growth.  Lactoferrin, a naturally occurring glycoprotein helps the body fight against infections.  Our Prodiet Lactoferrin comes directly from the milk and is non-denatured. In its non-denatured form, our Lactoferrin can inhibit the growth of bacteria responsible for plaque formation. Each piece of chewing gum contains 100mg of Prodiet Lactoferrin and it is recommended to chew two pieces daily.

    Join us booth #2092 at IFT in Las Vegas, June 26th – 28th to sample some products featuring our functional ingredients in a variety of applications: from high protein oatmeal and clean label high protein fermented beverage to Lactoferrin gum for oral health.

  • Innovative RTD concept featuring PRODIET® ingredients, stand F12 at Vitafoods May 9-11th

    5 May 2017

    Nutrition plays a key role in improving the therapeutic management of patients. In 2012, the size of the global population over age 65 was 577 million, up by 12% since 2007. By 2017, 20 countries will see the mean age of the population rise to over 40 years old, led by Japan, Germany and Italy (Euromonitor). As an actor in the food industry, Ingredia has a role in improving the well-being of this population. The night fasting of the elderly can aggravate the malnourished status. Through a night-time high protein drink concept containing PRODIET® Fluid (micellar casein) and PRODIET® HYDROLYSATE S 25, Ingredia continues to innovate to fight against malnutrition.

    If the patient lacks protein, depletion in protein is responsible of the complication of malnutrition. Ingredia’s focus is on improving the well-being of the elderly by studying the functionality and nutritional benefits of milk proteins, and more specifically, micellar casein. According to regulation (EU) n° 432/2012 “Protein contributes to the maintenance of muscle mass”. This nutritional benefit is very important. In Europe, the overall prevalence of sarcopenia, which affects up to 20% of European seniors, may increase 63% by 2045, according to the International Osteoporosis Foundation.

    PRODIET® Fluid and PRODIET® Hydrolysate S 25 are two innovative ingredients developed by Ingredia. These two products have been specifically developed for the nutrition market – a market where nutritional benefits are as important as functional benefits. The combination of these two proteins in a ready-to-drink beverage concept creates a new innovative solution for the Nutrition market and more specifically against night fasting period of the elderly.

    A few words about these two ingredients:

    – PRODIET® Hydrolysate S 25 is a whey protein hydrolysate with a hydrolysis degree of 25%. Milk Protein Hydrolysates optimize amino acids bioavailability and are suitable for muscle growth. PRODIET® Hydrolysate S 25 will trigger muscle synthesis in the elderly, thanks to the high content of leucine and its fast assimilation.

    – PRODIET® Fluid is native micellar casein which contains more than 87% protein on dry matter. This unique micellar casein has been specifically developed to formulate very high protein beverages while retaining perfect fluidity. PRODIET® Fluid has a high nutritional quality (rich in Branched Chain Amino Acids and in leucine) and is UHT stable. This PRODIET® Fluid will allow enriching in protein, with still a good texture and a good taste, for a better compliance. In addition, micellar caseins are slowly digested proteins, up to 7 hours after ingestion. This makes it efficient to reduce night fasting period thanks to the slow amino acid release.

    This innovative combination of a hydrolysate and micellar casein will helps to reduce the malnutrition of the elderly during the night.

  • Fresh dairy products at FI China, 24-26 March

    2 February 2017

    At the FIC exhibition, Ingredia will present its functional proteins for fresh dairy products and cheese.

    To meet the trend of high protein yoghurt, Ingredia has expanded its protein range with PROMILK® 600 A.
    Dedicated to Greek style yoghurts, PROMILK® 600 A brings a very creamy texture to yoghurts to create an indulgent experience for the consumer. Moreover, PROMILK® 600 A can easily be used as a fat replacer in healthy products.

    PROMILK® SH 20 is a highly functional protein particularly suitable for fresh cheese, but also semi-hard and soft cheese. Combined with a very innovative technology, PROMILK® SH 20 enables a wide variety of textures from creamy and soft to firm. Easy to use with a sustainable process, PROMILK® SH 20 is the perfect milk protein to develop cheese markets.
    In the growing market of processed cheese, Ingredia has developed functional proteins that enhance the texture and the spreadability of the finished products.

    Come and experience our latest innovations at FI China Booth 51Y72.

    Contact us

  • HIE Francfort

    5 December 2016

    Ingredia at Health Ingredients Europe

    You discovered… or missed our concept of meal replacement with PRODIET® Fluid.
    This native micellar casein contains more than 87% protein on dry matter. PRODIET® Fluid has a delicious milky taste and high nutritional quality (rich in BCAA and in leucine). This unique micellar casein combines technical and nutritional functionalities.

  • Join Ingredia at the 9th protein Summit in Lille during Bridge2Food

    11 August 2016

     

    Ingredia is proud to partner with Bridge2Food’s 9th Protein Summit 2016 on 19 – 21st September in Lille, France.
    Ingredia supports its dynamic growth by continued investments in cutting-edge industrial facilities and scientific research and innovation. For 25 minutes, Ingredia’s experts will share results of our new micellar casein studies.
    While learning new information about micellar casein, come discover a new meal replacement concept made with our unique protein: PRODIET Fluid.

  • FIA China

    11 June 2016

    Discover PRODIET® 85 B Instant on the FIAC in Shanghai

    Ingredia develops PRODIET® 85 B Instant, naturally rich in micellar casein (92%) and in micellar calcium, this protein is extracted by membrane filtration which is a non-denaturing process and contains more than 85% of protein on dry matter.
    Micellar casein is a slow digested protein and promotes muscle synthesis for efficient muscle preservation.

    Visit our booth E5D21 at the FIAC Shanghai and discover our concept with a pleasant milky taste that has a nutritional composition suitable for the elderly.

  • Vitafoods 2016

    2 May 2016

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    Ingredia Functional highlighted its innovative dairy ingredients for Nutrition markets at Vitafoods Europe exhibition.
    PRODIET® 90: our nutritional protein to develop high-protein products with reduced-lactose.

    Read more...

     

  • Ingredia at FIE Paris

    19 November 2015

    email banner

    You have discovered on Food Ingredients Europe Paris our innovative solutions:
    From functional proteins to dairy powders, Ingredia answers to its customers’ expectations on many different markets.

    Read our press release!
    Press release FIE 2015_GB

     

  • 7 October 2015

    B2F-emailbanner

    Better life with Ingredia’s milk proteins

    The elderly population is growing and the age-related diseases are plentiful: osteoporosis, sarcopenia… It’s essential to offer solutions to these specific needs. Food has a role in the prevention and treatment of some of these diseases related to age.
    In the prevention of sarcopenia, increased milk protein intake is a major role in muscle synthesis. More specifically, micellar casein is slow digested protein so it enables good muscle recovery.

    Our native micellar caseins PRODIET Fluid can meet the very specific needs of the aging people.
    To answer clinical nutrition expectations, PRODIET Fluid enables to formulate dedicated end-products like beverages with up to 14% of protein while still being fluid and pleasant tasting. The beverage combines: functionality (low viscosity), excellent nutritional profile (rich in BCAA and leucine) and sensory qualities (pleasant taste). These three qualities offer solutions to improve the quality of life of the aging people.
    Dr. Hervé Gasnier is a keynote speaker at the 4th Healthy Ageing 2015, 29 & 30 October in Amsterdam « Bridging the gap and addressing quality of life with proteins ».

    Contact us

  • 1 July 2015

    IFT15_Logo_Dates_Black_Green_CMYK_Exhibitor

    US source of dairy ingredients for Food & Nutrition industries!

    To promote our partnership with Cayuga and the new supply of US-origin dairy ingredients, Ingredia presented solutions in line with some of the main trends spotted on the North American market.

    PROMILK® range offers solutions that meet these needs.

    Highly functional proteins for cream cheese…

    Cream cheese and cheesecake production are a fast growing market in USA. Besides, mini cheesecake is a top dessert trend in the US1.

    Taste a delicious cheesecake made with highly functional proteins. PROMILK® 852A and PROMILK® CC07 are designed for the manufacturing of traditional cream cheese with technology without whey separation. PROMILK® 852A has a high protein and calcium level and an ideal nutritional profile. This protein is used to produce the quark-based of cream cheese.
    Also, PROMILK® CC07 is a functional milk ingredient with excellent rehydration properties; it brings a dairy and fresh taste to the cream cheese.

    … and for cultured dairy products: low fat Greek yogurt dip

    In the USA, Greek-style yogurt has become a VIP: Very Important Product! with a current trend for low fat Greek-style yogurt. Consumers are looking for healthier yogurts. Ingredia developed an outstanding solution for low fat Greek-style yogurt dip with PROMILK® LA01: texture improvement, 100% yield…

    Contact us

  • 4 May 2015

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    Outstanding proteins for indulgent high-protein beverages & puddings.
    Smoothness, fluidity, good taste & nutritional efficiency in your high-protein formulations.

    We developed highly functional & technical milk proteins dedicated to nutrition markets with outstanding features: Prodiet Fluid for high-protein beverages and Prodiet Advance for high-protein puddings.

    – Prodiet Fluid increased fluidity makes it particularly suitable for beverages. It enables high-protein drink up to 14% content with incredible fluidity. With Prodiet Fluid you can reach high-protein content while providing fluidity and good taste.

    – Prodiet Advance is an ideal protein for pudding formulation. It enables high-protein pudding up to 12% content while providing smoothness, creaminess & nice milky taste.

    Thanks to those unique ingredients, you can combine technological and nutritional functionalities in indulgent & efficient products suitable for Clinical, dietetic & sports markets.

    Contact us

     

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