Epi Ingredients enters the protein ingredient market with EPIPROT 60UL

As consumer interest in protein continues to grow, their new expectations in terms of sustainability, transparency, animal welfare and the like, are transforming the market and urging food, beverage and nutrition manufacturers to continuously innovate. To support them, Epi Ingredients is now launching its first ever protein concentrate, EPIPROT 60 UL. “As a major food producer, we have a responsibility to contribute to people’s quality of life through our products. This 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 consumers ever evolving requirements”, explains Mathieu Lucot, Marketing Manager at Epi Ingredients.

This innovative native ingredient fits into the company’s new protein range, EPIPROT, which also includes caseinates and acid caseins and will soon feature additional offerings of milk protein concentrates and isolates. EPIPROT 60 UL is a milk protein concentrate containing 60% total native protein. It is produced directly from fresh milk using a unique ultra-low heat process which allows for minimal denaturation and optimal functional & nutritional properties. It also preserves the 80/20 casein/native whey protein ratio unadulterated.

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. “And 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 CSR initiative, Passion du Lait®; ultimately allowing us to offer the highest quality, most natural and safest ingredients possible”, adds Mathieu Lucot. This commitment to quality and sustainability goes a long way in today’s landscape, especially as consumer demand for familiar ingredients and recognizable protein sources is rising, per Katy Askew, editor at FoodNavigator.com. The article also suggests that milk protein remains the most popular source of protein, according to a new consumer survey.

In this context, native protein 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, yogurt, quark, beverages, nutritional products and more!

“At Epi Ingredients, we take our mission to drive innovation very seriously and the best way for us to feature what our ingredients can do is to develop finish product concepts with them”, explains Mathieu Lucot. After the massive success of SoFlexi, first concept of the SoUnik range, last year, the company has decided to repeat the experience and will soon be launching a new concept using EPIPROT 60 UL. It will be available to sample at the company’s upcoming trade show appearances: Gulfood Manufacturing and HIE. Stay tune for the big announcement in September!

For further information, visit http://www.epi-ingredients.com and http://www.laita.com/en/