by Laulagnet Guillemette | Oct 18, 2022 | Ingredience News
INGREDIENCE continues to support you in the development of new products and the optimization of your recipes.
The general situation on the raw materials markets (prices, availability, supply times, etc.) forces you to rethink the formulations of your products in order to ensure the continuity of production and competitiveness on the market.
Do not hesitate to contact us to think together, with the help of our partners, about solutions adapted to your technological and economic needs.
by Laulagnet Guillemette | Feb 17, 2022 | Ingredience News
We will be happy to meet you again and guide you in your developments and will present innovations from our partners:
- Vegetable proteins and texturates from pea and faba
- Standard Agar agar and its specialities
- Organic products offer with Locust bean gum, agar agar and vegetable proteins and starches
We will be pleased to welcome you to its booth Hall 4 – A 47.
by Laulagnet Guillemette | May 31, 2021 | Ingredience News
INGREDIENCE will participate to CFIA 2021 in Rennes, from june 9th to 11th, 2021 and will be pleased to welcome you to its booth Hall 4 – A 47.
The team will be happy to see you again and guide you in your developments, meet your needs and will present new innovation from its partners :
- VEGAN: Burgers, Nuggets, hot dog, desserts, fermented products…
- Clean label with the use of fibres, Pea and Faba Proteins for example
- Organic with offer in organic locust bean gum , organic agar agar, organic pea starch and proteins
by Laulagnet Guillemette | Dec 7, 2018 | Ingredience News
As you may have seen, we launched a customer satisfaction survey in November. Our goal was to better know your satisfaction with Ingrédience and to ask you about your needs in products and services.
We have to say that we are very satisfied with the number and quality of the returns we have received. You will find some extracts below. Results that encourage us to continue and to bring you ever more.
Overall Satisfaction: 96% of our customers * are satisfied to very satisfied
Business Relation: 92% satisfied customers to very satisfied technical advice: 100% satisfied customers to very satisfied
Product quality: 96% satisfied customers to very satisfied
Service quality: 92% satisfied customers to very satisfied
Usage Value: 92% of customers satisfied
Creativity, recipe, Innovation: 71% satisfied customers to very satisfied
* Clients who responded to our survey
You are therefore 96% to be satisfied to very satisfied with Ingrédience, 100% to be satisfied to very satisfied with the technical advice, 96% to be satisfied to very satisfied with the quality of our products, 92% to be satisfied to very satisfied by the Service brought, But also by the commercial relationship and the value of use of our products.
You are 71% satisfied with very satisfied on the axis “creativity, recipe, innovation” ; We have taken into account a point of improvement on this subject and we will work with our partners to bring you new concepts.
We thank you again for the confidence you have shown us and know that your satisfaction is and will always remain at the heart of our concerns.
by Laulagnet Guillemette | Jul 16, 2018 | Cheese alternative, Flexitarian, Ingredience News, Meat alternative, Partners news, Vegetarian and vegan
Article from our partner Hydrosol.
Beverages.
Our stabilising systems for plant-based vegan alternatives to dairy products like beverages provide balanced sensory factors, familiar consistency and good processing characteristics. And we don’t use just soy. The range is constantly being expanded with new plant-based protein sources.
- Soy- and gluten-free
- Appealing flavour
- Outstanding mouth feel
- Including whippable products such as cappuccino milk
Read more
Desserts.
Our stabilising systems help you make a wide range of vegan desserts, from puddings and crèmes to fluffy mousses to fruit desserts, and let you precisely adjust the consistency of these delicious treats.
- Smooth and shiny
- Typical delicious flavour
- Creamy consistency
Read more
Vegan alternatives to cheese.
Whether in slices for bread and sandwiches or as melted topping for pizza, we supply stabilising systems for the easy production of vegan alternatives to cheese.
- Convincing flavour
- Balanced sensory factors
- Familiar consistency
- Good processing properties
Read more
Please contact Ingredience for more information
Articles from Hydrosol
by Laulagnet Guillemette | Feb 16, 2018 | Fibers, Ingredience News
INGREDIENCE will participate in CFIA 2018 in Rennes (March 13 to 15, 2018) and be pleased to welcome you to its booth Hall 8 – A 29.
Supported by its partners, the team will be happy to guide you in your developments and meet your needs and will present new innovation
- on the theme VEGAN: Nuggets, hot dog and desserts
- Clean label with the use of CEAMFIBRE lemon fibre for example
