08 Nov 2023 --- The right texture in food products is crucial for food companies, as it directly impacts the taste, quality and consumer satisfaction of their products. In dairy, specifically,... Read More

26 Apr 2022 --- As Vitafoods is around the corner, companies are gearing up for launches ranging from immunity to probiotics and sports nutrition, while showcasing developments in cannabidiol (CBD)... Read More

26 Aug 2021 --- Snacks present a significant emerging private label business opportunity, according to proprietary research conducted by Kerry. The company sheds light on the sector, highlighting... Read More

13 May 2021 --- A growing consumer focus on health, naturality and sustainability is driving innovation in the cheese market, according to French-headquartered dairy company Ingredia. Not only... Read More

10 Mar 2021 --- This year’s virtual Food Matters Live event kicked off with a spotlight on digitalization’s benefits for global food systems. In a live webinar, Marten van Gils, tech... Read More

11 Mar 2021 --- The dairy industry is seeing major demand for clean label and high-protein offerings. This is according to Aliénor Drago, Ingredia’s senior product manager, who weighs in about the mainstreaming of sports nutrition and the rise of drinking yogurts following the launch of two functional milk proteins. 

04 Feb 2020 --- In partnership with food transparency blockchain specialist Connecting Food, French dairy cooperative Ingredia unveiled “the first dairy ingredients to be certified, traced and audited in real-time,” exhibited at FiE in Paris. This is according to José Luis Pinedo Rivera of Ingredia, who highlighted that transparency continues to be a strong consumer demand. The presented solution responds to this issue in the dairy space for both suppliers and consumers.

06 Dec 2017 --- Ingredia were showcasing their new “Via Lacta” milk range at this year's Food ingredients Europe (FiE), held in Frankfurt, last week. In order to meet current consumption trends shifting towards healthier products with sustainable development, Ingredia’s “Via Lacta” range of ingredients, comes from its own responsible milk collection. FoodIngredientsFirst spoke with Thomas LeVely. 

27 Jun 2017 --- High protein formulations and targeted, highly functional ingredients continue to be a global trend. Ingredia continues to innovate to meet these market demands for the aging population. At VitaFoods, Ingredia presented their PRODIET Hydrolysate S 25 is a whey protein hydrolysate with a hydrolysis degree of 25%. According to Aude Ragot, “PRODIET Hydrolysate S 25 will trigger muscle synthesis in the elderly, thanks to the high content of leucine and its fast assimilation.” Also being presented at the show was PRODIET Fluid is native micellar casein which contains more than 87% protein on dry matter. Micellar caseins are slowly digested proteins, up to 7 hours after ingestion for the aging population. This makes it efficient to reduce night fasting period thanks to the slow amino acid release.

09 Jan 2017 --- Ingredia Functional presented PRODIET Fluid, a native micellar casein, which contains more than 87% protein on dry matter at HiE 2016. Aude Ragot of Ingredia Functional notes: “The benefit of our PRODIET is the fluidity. We wanted to show all the benefits of our protein in a new and complex matrix with vitamins, minerals, fats, sugar and protein. This meal replacement is focused on the dynamic weight management market, with men’s products and also the overlap between the sports and weight management markets.” Manufacturers can deliver up to 14% protein when adopting PRODIET into a simple matrix and up to 12% in a more complex matrix. 

12 Sep 2022 --- The elderly over 70-75 particularly need specialized nutrition. This is mainly due to the loss of appetite and other health-related disorders that weaken and tire the body. They need to consume high-protein and high-calorie products. To fight against undernutrition, high protein beverages are a great solution, so they need to concentrate a maximum amount of proteins in the smallest possible amount of liquid.This Technical Paper is from Ingredia Dairy Experts. 

06 Jun 2022 --- Juice or water-based clear drinks have been a growing trend in the past 5 years, with the clear protein powders market having a +34% growth. Prodiet® Clear is a 90% concentrated whey protein that helps formulate clear acid drinks, for finished products reaching up to 9% protein.This Technical Paper is from Ingredia Dairy Experts.

15 Nov 2021 --- Consumers are involved in their health and concerned about environmental issues. It results into a search for naturalness, simplicity and sustainability. Milk proteins are functional and nutritional ingredients. Indeed, they combine nutritional benefits, such as a high protein content, with a good texture and taste. Find out more about Ingredia’s solutions.

02 Aug 2021 --- To fight against malnutrition, nutrition plays an essential role. People likely to suffer from this problem need specialized nutrition. It consists in associating each nutritional need with a tailor-made response. High-protein and high-calorie medical drinks are the most interesting products in the management of undernutrition. Find out more about this topic with our white paper.

05 Jul 2021 --- Consumers are involved in their health and concerned about environmental issues. They are more and more interested and aware about the ingredients they can find in their food.Clean label trend also takes the idea of sustainable development and geographical origin of the ingredients into consideration. Manufacturers have to be reassuring with consumers and milk proteins can help!

23 Nov 2023 --- Texture plays a major role in the sensory experience of food. Consumers seek products with delicious taste but also with good feelings in their mouths.Thanks to its high-water binding and texturizing capacities, Promilk® B Max is an innovative milk protein that maximizes and boosts the texture of food-finished products. It is a unique solution 100 % dairy to achieve the perfect texture, meeting consumer demands for perfect mouthfeel and natural, additive-free products with fully clean labels.This webinar shows applications where Promilk® B MAX can reveal its outstanding texturizing properties from airy foaming texture in fresh whipped cheese or whipped cream to firm, breakable and non-sticky texture in cheese portions.

20 May 2021 --- A growing consumer focus on health, naturality and sustainability is driving innovation on the cheese market. Moreover, the development of cheese consumption in some regions leads to new ways of consumption. Formulating and having the right process to answer those new drivers are challenging for industrials.