by Laulagnet Guillemette | Dec 6, 2016 | Cheese alternative, Flexitarian, Ingredience News, Meat alternative
Are you a Flexitarian ? Targeting the Flexitarian with HYDROSOL solutions
Not Vegan, not Vegetarians but Flexitarians… The percentage of people claiming that they are “Flexitarian” is growing quickly and Hydrosol developed a numbers of solutions to meet those “new” customers’ requirements.
Mainstream consumers are generally cutting back on their meat intake on health, sustainability or animal welfare grounds and the solutions of Hydrosol allow industrial to meet this new target group of people by offering tailor made solutions to produce “meat alternatives”
INGREDIENCE is in a position to present those new concepts in for its customer to penetrate quickly this fast growing market. Contact us !
by Laulagnet Guillemette | Oct 19, 2016 | Agro food industry, Ingredience News, Partners news, Powder aliments
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.
Read the article on Food Ingredients
by Laulagnet Guillemette | Oct 19, 2016 | Agro food industry, Ingredience News
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 …
by Laulagnet Guillemette | Jul 20, 2016 | Agro food industry, Alginates, Ingredience News, Recipes
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.
by Laulagnet Guillemette | Jul 20, 2016 | Agro food industry, Dairy products, Flexitarian, Healthy food, Ingredience News, Partners news, Vegetarian and vegan
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.
by Laulagnet Guillemette | Apr 29, 2016 | Agro food industry, Ingredience News
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.
