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
by Laulagnet Guillemette | Sep 21, 2017 | Agro food industry, Fibers, Ingredience News, Recipes
Ingredience offers Ceamfibre®, citrus fibre from CEAMSA. Its technological properties are due to the connection of water, oil capacity and heat stability. Ceamfibre® improves cooking performance, loss control, reduces the dry/meat/fat content, and prevents the formation and release of unwanted fat separation. In addition, it improves texture and replaces the other ingredients in food preparation. Similarly, it provides a Pseudo-emulsion which allows to substitute eggs and improves the quality of frozen dough. This citrus fibre develops an important water absorption and can meet required increasing formulation ‘clean label ‘. Depending on your application and your needs, Ingredience will recommend a product and develop a formulation that is tailored to your needs…
by Laulagnet Guillemette | Dec 6, 2016 | Agro food industry, Dairy products, Ingredience News, Meat, delicatessen, Partners news, Recipes, sweet making
CEAMSA, focused on innovation, investing in specialities
CEAMSA, the Spanish world-leading Hydrocolloid manufacturer, has invested in a new Research and Development Center with more specialized laboratories for developing specific solutions to the food industry.
Operational since this summer, the different laboratories are dedicated by application area : Dairy , meat and confectionary applications. The team focus on developing tailor made recipes of hydrocolloids to meet customer technical and economical expectations.
Also, CEAMSA continues to invest in production increase capacity of carrageenan specialities as well as HM pectin and citrus fiber to meet customer demand.
Product range :
CEAMGEL, CEAMVIS, CEAMLACTA and CEAMBLOOM Carrageenans, CEAMGUM Clarified Locust Bean Gum, CEAMFIBER Citrus fibre, CEAMPECTIN AM – HM – Vis Citrus Pectins and Ceamtex Alginate solutions.
To know more, contact us !
