News


  • The food industry knows it: the French scrutinize what they eat. After vegetarian, gluten-free and vegan diets, sugar is now the subject of particular attention. To meet consumer expectations, industry players are vigilant about sugar and are looking for growth opportunities. Bringing more functionality and naturalness to the product is possible. After a difficult year in 2020, the confectionery industry is getting back on track. …

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  • You are curious to discover our new yogurt concept, you will have to wait for our next FIE show which takes place from 30/11 to 2/12, we will talk about us in the press until then, be on the lookout!       …

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  •   “With So Yo’mmy, we wanted to show manufacturers that developing delicious, clean-label yogurts that do not require refrigeration and that will have consumers asking for more is entirely achievable, with the right ingredients of course!” Mathieu Lucot, Marketing Manager SO YO’MMY – EPILAC 906   https://epi-ingredients.com/wp-content/uploads/2021/03/concept-recette_A5_9_BD-1.pdf …

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  • The process pilots of the chain were audited in August by SGS for ISO 9001 certification of the dairy ingredients chain. The news is out: We are certified ! This is very good news for our industry ! We can now boast a quality management system that allows us to focus on customer satisfaction by providing them with compliant products and services! …

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  • French dairy ingredients expert, Epi Ingredients, is very pleased to announce that its commitment to driving innovation with on-trends concepts and ingredients has been rewarded with SoCrispies being selected as one of the finalists for ‘Best Dairy Ingredients’ in FoodBev’s World Dairy Innovation Awards. “We set out to develop SoCrispies to provide manufacturers with a truly innovative way to deliver protein to the end-consumers through …

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  • After being a finalist at the World Innovation Dairy Awards, our SO CRISPIES finished FIRST in the innovation challenge competition carried out internally among 8 projects ! …

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  • Speaking to FoodIngredientsFirst at the show, Lucot says, “fermented products and ingredients already exist in many areas of the world. They are trendy ingredients and we wanted to expand our offerings further into this space.”   https://www.foodingredientsfirst.com/news/revolutionary-ingredients-at-fi-europe-2019-epi-ingredients-taps-into-fermented-food-hype.html …

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  • This year for Food Ingredients Europe, Epi Ingredients – French dairy ingredients expert – has focused its efforts on expanding its offerings of fermented ingredients as well developing an innovative nutritional ingredient. After successfully launching new product concepts SoFlexi and SoBenefik these past two years, the company is doing it again this year; this time with a revolutionary extruded crispy ingredient. This patented ingredient, unique …

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