Epi Ingredients launches high-protein yogurt concept to inspire manufacturers

636724219927294322epi2.jpg

13 Sep 2018 --- Epi Ingredients is launching a high-protein yogurt concept produced with ultra-filtered dairy powders, named SoBenefik. Designed to illustrate the features of Epi Ingredients’ offering, the new launch is part of the SoUnik range of finish product concepts. This range is designed to help food, beverage and nutrition manufacturers visualize what they can do with the company’s ingredients.

“The goal for Epi Ingredients is not to sell these concepts. With this range of finished products, we are merely aiming at driving innovation, showcasing the company’s application expertise and dairy ingredients know-how as well as promoting the use of our specialty ingredients, in this case native protein Epiprot 60 UL, in new product developments,” explains Mathieu Lucot, Marketing Manager at Epi Ingredients.
 
Click to EnlargeSoBenefik is a low-fat yogurt containing 8 percent protein, live cultures and a rich, creamy texture. According to the company, this is made possible with the use of Epiprot 60 UL, a native milk protein concentrate produced directly from fresh milk through a cold filtration process allowing for minimal denaturation and optimal functional & nutritional properties.

Since SoBenefik is produced using exclusively high-quality dairy powders, cultures and water, it could be particularly interesting for markets where the fresh milk supply may be limited, or where preserving the integrity of fresh raw milk can be challenging.

SoBenefik was developed with the end-consumer in mind, as a clean, convenient and affordable smart snacking option for increasingly time-deprived modern consumers. 

Snacking has become a major activity for consumers, with more of us frequently snacking throughout the day. Busy lifestyles, concerns about long-term health and the desire to get health-boosting benefits from daily food and drinks have affected the snack aisle. 

According to Innova Market Insights data, 30.4 percent of snacks launches tracked have a clean label claim (Global, 2017). Clean label claims in snacks are continuing to grow and there has been increased launch activity in NPD in recent years.

High-protein yogurt could be a healthy replacement for high energy-dense snacks by improving satiety and delaying the desire to eat again, thus curbing overall calorie consumption. 

SoBenefik offers a creamy, indulgent mouthfeel and delivers on the healthy attributes: high-protein, low fat and rich in native calcium. It offers the additional benefit of supplying about 30 percent of the calcium RDA per 100g, according to the company.

Epi Ingredients launched Epiprot 60 UL, its first ever protein concentrate, at the end of last month.

This 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 that contains 60 percent total native protein.

To contact our editorial team please email us at editorial@cnsmedia.com

EPI Ingredients

Collapse

As a dairy innovation expert, EPI Ingredients masters the dairy raw materials and their transformation, as well as most industrial processes specific to each and every professional of the food and nutrition industries. 

Since every organoleptic, functional and nutritional aspects of the proposed solutions are assessed in your targeted market, every answer is tailored to your needs.   

Strong of years of international experience, EPI Ingredients offers you solutions that will accompany you in winning new markets. 

EPI Ingredients has a wide range of products from basic ingredients: milk powder, Caseinates, Whey powders, Butter milk powder, to the most specific: Fermented milk powder, butter powder, cream powder, also including some low or high fat milk replacers. 
  
Each of these ingredients has functional, nutritional, cost-savings advantages which bring solutions fitting your needs.  

 

Related Articles

Health & Nutrition News

Parents uncertain about young children’s dietary transitions, IFIC survey shows

24 Sep 2018 --- A majority of parents of children under 24 months old are confident that they are feeding them an age-appropriate and nutritious diet, a survey by the International Food Information Council (IFIC) Foundation has found. However, in addition to these positive findings, the survey also uncovered parents’ underlying concerns around issues like what foods to introduce into their kids’ diets and when. The survey, funded by the US National Yogurt Association, points to the need for clear, unambiguous information on what constitutes good children’s nutrition.

Health & Nutrition News

UK yogurt sugar content often well above recommended threshold, survey finds

21 Sep 2018 --- Many yogurts sold in UK supermarkets contain high levels of sugar, a survey published in BMJ has highlighted. Researchers from the Universities of Leeds and Surrey analyzed the product information of 921 yogurts and found that organic yogurts and those marketed towards children, in particular, had high levels of sugar. Fewer than 9 percent of products surveyed contained less than the 5 g of sugar per 100 grams threshold required to be classed “low sugar” and carry a green “traffic light” nutritional label in the UK. As such, reformulation for the reduction of free sugars in yogurts is warranted.

Health & Nutrition News

Probiotic use associated with fewer antibiotic prescriptions: study

20 Sep 2018 --- Healthy infants and children who take probiotics as a preventative measure receive fewer antibiotic prescriptions, a scientific paper published in European Journal of Public Health reports. The findings are of particular interest considering the growing global demand for ways to reduce antibiotic use, given the urgent public health threat of antibiotic resistance. 

Health & Nutrition News

Acacia gum shows strong sugar reduction and prebiotic potential, says Alland & Robert

18 Sep 2018 --- Due to various natural properties, acacia gum is a natural emulsifier that is particularly efficient in the stabilization of oil in water emulsions commonly used in the manufacturing of soft drinks. However, the ingredient is also widely used in dietary products due to its fiber-enriching capacity and has scientifically-proven prebiotic effects. NutritionInsight spoke with Dr. Isabelle Jaouen, Head of R&D at Alland & Robert, about the market opportunities for this ingredient at a time when digestive health, sugar reduction and plant-based offerings are high on the agenda. 

Health & Nutrition News

Cognitive boost: Dietary fiber found to reduce brain inflammation during aging

14 Sep 2018 --- There may be a way to delay the inevitable decline of cognitive function as we age: consuming dietary fiber, according to a new study from the University of Illinois. As mammals age, immune cells in the brain known as microglia become chronically inflamed. In this state, they produce chemicals known to impair cognitive and motor function, explaining why memory fades and other brain functions decline during old age. Although the study was conducted in mice, the researchers are comfortable extending the findings to humans, if only in a general sense. 

More Articles
URL : http://www.nutritioninsight.com:80/news/epi-ingredients-launches-high-protein-yogurt-concept-to-inspire-manufacturers.html