Epi to launch patented ingredients at FIE

French dairy ingredients expert, Epi Ingredients is ready to showcase innovative solutions at Food Ingredients Europe (3-5 December 2019, Paris), on booth n°6D143.

“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. “These are so innovative and unique in the world of ingredients that we are really excited to see the response we get from the industry at the show!”

SoCrispies add a crunchy inclusion or topping to finished products like chocolates and yogurt

After the launch of new product concepts SoFlexi and SoBenefik these past two years, the company follows these up with a revolutionary extruded crispy ingredient 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, nutrition bars 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.

For attendees to fully experience the tremendous potential held by these dairy-based protein crisps, Epi Ingredients will offer samples of their protein crisps in chocolate, bars, and ice cream; all high in protein thanks to these revolutionary inclusions. Their indulgent yogurt-crisps will also be available to sample on the booth in chocolate, candy bars, and as a topping on frozen yogurt.

Fermented powders

The company will also unveil ‘ethnic’ fermented powders, the newest addition to the EPILAC range. The fermented powders are 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!

All of these new fermentation-based additions, whether it be the yogurt crisps or the ethnic fermented powders also take on a new dimension in light of the recent Kosher certification of their production site this past summer by Orthodox Union Kosher certification service; allowing Epi Ingredients to now supply their customers with fermented powders that are both Kosher and Halal certified, and thus opening up new markets for the company.

At Food Ingredients Europe (December 3-5, Paris, visit Epi Igredients on booth n°6D143.