With the construction of a dedicated state-of-the-art drying tower expected to be fully operational by the end of 2017, Epi Ingredients decided to shine a spotlight on its wide range of top quality solutions for infant and children nutrition this year at Gulfood Manufacturing.
The company’s full infant nutrition portfolio includes both dry and liquid solutions from bulk ingredients to finished products. Here are some of the products that will be presented at the show:
- Demineralized powders such as DM90 (90% demineralised whey) perfectly adapted to be incorporated in nutrition products and specifically infant formulas
- Epi Ingredients’ new stage 1 to stage 3 baby formulas (standard and premium) packaged for retail and ready-to-market under the customer’s own brand
- Low heat skim milk powder with very strict microbiological specifications allowing safe dry blending
- Infant liquid milk prepackaged in a ready-to-use 100mL baby bottle
- Food for Special Medical Purpose (FSMP) such as paediatric drinks
- Baby food products and more.
'With proven experience in health and nutrition markets as well as a dedicated team of experts (process, R&D engineers, marketing, etc.) with a deep understanding of the global regulatory landscape surrounding infant nutrition, we are a reliable partner for companies who wish to launch their own brand of infant nutrition products and are looking for a strong and long-term collaboration,' explains Mathieu Lucot, Marketing Manager at Epi Ingredients.
In addition to these specialty items, Epi Ingredients offers a wide range of dry dairy ingredients such as fermented powders, milk and protein powders, demineralised powders specifically suited to the chocolate industry, caseinates designed for sports nutrition, butter powders, etc.
The EPILAC range is one of the company’s flagship offerings. It is a unique range of all-natural premium fermented powders - yogurt powder, quark powder and fermented milk powder - offering a strong yet pleasant dairy flavour that makes them a true asset in developing innovative indulgent food and beverages.
They are designed to enhance both taste and texture in numerous applications such as ice cream, frozen yogurt as well as fillings and icings for bakery products. Beyond these functional and organoleptic characteristics some of them also feature the same live bacteria (Streptococcus thermophilus and Lactobacillus bulgaricus) as the ones found in yoghurt.
Besides product development and technological support, EPI Ingredients also works on improving the technical features and sustainability of their facilities to meet customers’ ever increasing quality requirements. They recently embraced a new quality management and sustainability programme, ‘Passion du Lait,’ alongside Laïta. This initiative, built around shared values of progress, transparency and product excellence, should contribute to customer reassurance regarding the origin and transformation of the ingredients offered.
For more information on the company’s infant nutrition offerings and other ingredients, visit Epi Ingredients on booth S1-B58.
