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
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…
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.
Natural Lemon fiber CEAMFIBER : this most of the time insoluble fiber is used in lots of appliances (meats, feeds, bakery,…) for its « healthy » connotation and especially for its functionnal properties.
