With the continuous increase in consumer interest in protein, consumers’ expectations in terms of sustainabiity, transparency, animal welfare, etc., are transforming the market and urging food, beverage and nutrition manufacturers to continuously innovate. The launch of the native ingredients will support them.
It fits into Epiprot, the company’s new protein range, which includes caseinates and acid casein and will soon feature additional offerings of milk protein concentrates and isolates. Mathieu Lucot, marketing manager, Epi Ingredients, said, “As a major food producer, we have a responsibility to contribute to people’s quality of life through our products.”
“That is why we are fully committed to assist our customers by supplying sustainable, high-quality ingredients designed to tackle their current challenges as well as to meet the consumers’ ever-evolving requirements,” he added.
Dairy proteins are considered high-quality proteins, as they provide adequate amounts of all the essential amino acids as well as excellent digestibility and bioavailability, allowing the body to perform its countless functions flawlessly.
“Epi Ingredients takes it a step further with full control over the entire value chain from field to fork, as well as the implementation of its very comprehensive corporate social responsibility (CSR) initiative, Passion du Lait, ultimately allowing us to offer the highest-quality, most natural and safest ingredients possible,” said Lucot.
“This commitment to quality and sustainability goes a long way in today’s landscape, especially as consumer demand for familiar ingredients and recognisable protein sources is right,” according to Katy Askew, editor, FoodNavigator.com. According to a new consumer survey, the article also suggested that milk protein remained the most popular source of protein.
In this context, Epiprot 60 UL is the ideal solution for product developers seeking a highly-functional quality protein source with outstanding nutritional properties. Not only does the ingredient 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 and low-lactose.
This new ingredient is easy to use and can be incorporated into a wide range of applications, such as cheese, yughurt, quark, beverages and nutritional products.
“At Epi Ingredients, we take our ingredients to drive innovation very seriously, and the best way for us to feature what our ingredients can do is to develop finished product concepts with them,” said Lucot.
Following the success of SoFlexi, the first concept of the SoUnik range, last year, the company has repeated the experience with the launch of this concept, which will be available for sampling at the Gulfood Manufacturing and HiE.
