As consumer interest in protein shows no sign of fading, Epi Ingredients entered the protein market a few months ago with EPIPROT 60 UL, an innovative ingredient that the company will be focusing at HiE this year.
EPIPROT 60 UL is a milk protein concentrate produced directly from fresh milk using a unique ultra-low heat process which allows for minimal denaturation and optimal functional & nutritional properties. Not only does EPIPROT 60 UL 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.
To support this launch, the company also recently rolled out a new finished product concept, SoBenefik, featuring EPIPROT 60 UL. It is a protein-packed yogurt containing 8% protein, live cultures and a rich, extra-creamy texture while being low-fat. With this concept, the goal for Epi Ingredients is not to sell the finished product but merely to showcase the company’s application expertise and to demonstrate the unique properties of its new protein offering.
HiE will also be an opportunity for Epi Ingredients to remind visitors of its expertise in the field of fermented powders, by showcasing its range of EPILAC premium fermented powders such as yogurt powder, quark powder and fermented milk powder. Indeed, the company has the unique capability to dry blends of milk and live cultures (Streptococcus thermophilus and Lactobacillus bulgaricus), keeping them alive throughout the process and into the finished powder, thus possibly contributing to balancing the gut flora and strengthening the immune system.
Beyond these exclusive nutritional properties, all-natural EPILAC powders are a true asset in developing indulgent food and beverages thanks to their strong yet pleasant dairy flavor. They were designed to enhance both taste and texture in a wide variety of applications, offering additional creaminess as well as a touch of yogurt’s natural acidity.
To showcase possible applications as well as to promote the use of “EPILAC Lowfat Yogurt Powder 48”, Epi Ingredients launched the finished product concept SoFlexi last year. SoFlexi is a powdered mix that allows consumers to create fresh yogurt-tasting snacks containing live cultures in seconds. Combining convenience and versatility while offering the nutritional properties of a traditional yogurt without the downside of being perishable, SoFlexi caters to modern consumers who are always pressed for time and seeking “on-the-go”, convenient snacks that combine indulgence and nutritional balance.
Lastly, Epi Ingredients will also showcase its range of concentrated aromatic products (EMDI) at the show. As of now, it consists of two ingredients: a milk concentrate and a cream concentrate, soon to be joined by concentrated aromatic products directly derived from cheese (camembert, blue cheese, etc.) which are currently being developed.
These ingredients are 100% natural flavors (modified dairy ingredients) and contain no additives, no texturing agents and no preservatives. They are offered as a paste and help increase the creamy flavor as well as overall body and smoothness in a broad range of applications without adding any fat, thereby making them an asset in formulating indulgent yet healthy products that offer the bold flavors and authenticity that consumers seek out.
After launching in-house and giving both Gulfood and PLMA visitors a first glance, HIE will be an opportunity for ESI Nutrition to grow international awareness around its brand. For more visit
epi-ingredients.com and laita.com/en/
Source: EPi IngredientsAuthor: COX