Our ingredients

Dairy ingredients for the food industry We offer a wide range of high-end basic dairy ingredients such as skim milk powder, buttermilk powder, whey powder and complex formulations. Thanks to our technical expertise and equipment flexibility, we can also match specific needs by adjusting our processing parameters. From high-quality standard versions to specialty ingredients with targeted functional or sensory properties, our dairy ingredients are designed to meet the needs of food and nutrition manufacturers. Contact us

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EPILAC Fermented powders   “With our EPILAC fermented powders, we can support manufacturers in the development of both shelf-stable and fresh products designed to cater to consumers who are always pressed for time and looking for convenient, “on-the-go” snack options that are both healthy and indulgent!” Mathieu Lucot, Marketing Manager   Although the fermentation of food has been used for thousands of years to preserve food and extend their shelf life, it is now appealing to increasingly health-conscious consumers not only for its perceived health benefits but also for offering a distinctive taste and usually being clean label. Most consumers […]

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Casein, caseinates and milk protein concentrates Our Epiprot range features dairy proteins ranging from caseins and caseinates to milk protein concentrates (MPC). Our caseinates are used both by food manufacturers for their outstanding texturizing properties: emulsifying, stabilizing, foaming and thickening; and by manufacturers in the adult nutrition segment for their nutritional attributes. Our MPCs are produced through an exclusive cold filtration process which minimizes denaturation, thus preserving the native proteins. Feel free to contact us for customized formulations using our Epiprot ingredients!

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Designed to replace fresh butter in pastries and baked goods, butter powders offer such a palatable sensory experience that they cannot be differentiated from fresh butter in finished goods! Unlike other butter replacement options, our butter powders are 100% natural dairy fat, therefore absolutely clean label and 100% indulgent! Our butter powders are a winner for manufacturers as they can reduce waste thanks to a much longer shelf life than fresh butter, 12 months versus 4 days! They are also easy to store, do not need refrigeration, are easy to use and offer complete origin traceability. Some of our customers […]

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Dairy flavors: Concentrate of cream and milk For over 20 years, we have expanded our expertise and know-how in the manufacturing of concentrated aromatic products from our fresh dairy raw materials. These enzyme-modified concentrates (EMC) and enzyme-modified dairy ingredients (EMDI) are 100% natural, clean label and designed to meet our customers’ flavor requirements. Seeking a partner for these very specific products? Contact us!

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Epi Ingredients has created a new way to showcase its ingredients and their unique characteristics. Through concepts marketed as finished products, we are featuring our innovative and differentiating ingredients. Rooted in marketing innovation, these finished product concepts take center stage at our tradeshows and during clients’ meetings. Launched 3 years ago, the range SoUnik has already garnered a lot of attention! At the 2017 FIE, SoFlexi, a 40g powdered mix allowing consumers to create fresh yogurt-tasting snacks in seconds – from drinking yogurt to ice cream, or acid drink – won the French Innovation Award in the category “Probiotics & […]

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“In the yogurt segment, we are currently witnessing the rise in popularity of “ethnic” products such as Skyr, Kefir, Lassi, Labneh, etc. so we focused our efforts on expanding our Epilac range of premium fermented powders with some of these varieties in order to offer manufacturers on-trend powdered alternative to innovate with” Mathieu Lucot, Marketing Manager In addition to a growing interest for fermented foods perceived to carry a lot of health benefits, consumers are also now becoming more curious and seeking novelty in the food they choose, especially in the dairy segment where the popularity of ethnic varieties is […]

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