Our partner Sternmaid grows up its production volum in order to answer to the request of powder form food. The contract manufacturer of food and food supplements in powder for mis greatly enlarging its capacity directly beside the existing production facility in Wittenburg and on 6th of September, Sternmaid laid the foundation of stone of a new production plant.
Ingredience moved in new office on the Seine River ! in order to be ready to its growth and to welcome new collaborators, Ingredience moved in its new office, on the Seine River at Rueil Malmaison.
We hope to welcome you sooner ! Please find the photos here …
Ingredience offers you a thiking and gelling alginat range from Europe (CEAMTEX from CEAMSA) or from Asia (HYDROGUM from Hydrosol). According to your appliances and your needs (restructurated products, cooking stability…), Ingrédience will recommend you a product from the range or will develop with its partner the best solution to your needs.
Ingredience offers you a new yogurt concept, in order to skirt the tradition one with cow milk : « the coconut yogurt », developed by its partner Hysdrosol. This fermented desert with coconut milk is made with the traditionnal process of the classic yogurt. This novelty answers to the increased need of alternativ products to the cow milk in order to grow up the offered products range to the « flexitarians *» or for allergic or intolerant people to the cow milk. Different creamy textures are possible with the use of the STABISOL JFK-1 and the viscosity can be also adapted adjusting the fat content. A fresh and flexible concept as alternative to the traditionnal yogurts.
*flexitarian means people who are most of the time vegetarian but can eat for typical occasion meat, fish or other products from animal origin.
Ingredience just celebrates 3 years of existance on the French market and it thanks to you that the time seems to run so fast ! your technical and economical challenges are our motivation and we follow you day after day with passion to take those challenges with you. Through this Newsletter, discover all our partner news engaged and motivated in your success. The Ingrédience Partner and myself wish you to thank you to all the confident that you attest and we are ready to follow you with passion and relevance.
Vincent Duthilleul
Ingredience.
For the food and drink industry, increasing indulgence through better texture is THE opportunity.
In the everyday enjoyment of eating, texture is often thought of as a poor second to taste and smell because textural awareness is subconscious. But food and drink R&D experts know that food texture has evolved to be at the forefront of food formulation and development.
We at Hydrosol are convinced that the future in the texturising arena belongs to smart stabilising systems with synergistic effects in complex food matrices. From among hundreds of individual ingredients, we can test the right combinations to develop stabilising systems that are an exact fit for specific customer needs.
Economy, processing, shelf life, texture, stability and flavour – almost all product qualities can be influenced with the targeted compounding of ingredients.
Since 1995 Hydrosol has been a member of the Stern-Wywiol Gruppe, an owner-managed group of companies independent of the big organizations with an annual turnover nearly 450 million EUR. Besides its own experience in applications research, acquired in over 30 years, Hydrosol has access to the comprehensive applications technology of its ten sister companies.
Hydrosol’s individual solutions are devised in our laboratories at the Technology Centre of the Stern-Wywiol Gruppe. The centre comprises the dairy laboratory, the meat laboratory and the deli food laboratory and also some other laboratories where our experts spend their days developing new, innovative products. With its ten laboratories on an area of more than 3,000 m² the Technology Centre is unique in size and equipment for an enterprise independent of the big organizations.
What you can expect from Hydrosol:
• Development of tailor-made stabilising solutions
• Development of new formulations and recipe improvements
• Process improvements
• Versatile applications lab with extensive test facilities
• Assistance with product testing
• Training and seminars
• Help with new marketing concepts
• On-site consulting
Dr Matthias MOSER – Hydrosol
