News for the food industry
IngreNews presents you all the news of food ingredients for the food industry.
Ingredience moved in new office on the Seine River!
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 thikening and gelling Alginats range
Ingredience offers you a thiking and gelling alginat range from Europe (CEAMTEX from CEAMSA) or from Asia (HYDROGUM from Hydrosol). According to...
An alternative to the cow milk yogurts with the Coconut Yogurt Concept
Ingredience offers you a new yogurt concept, in order to skirt the tradition one with cow milk : « the coconut yogurt », developed by its partner...
Ingredience, already 3 years!
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...
Hydrosol – The Stabiliser People
For the food and drink industry, increasing indulgence through better texture is THE opportunity. In the everyday enjoyment of eating, texture is...
Parner news: A new CEAMSA innovation center
Partner newspaper article: "The leadership position that CEAMSA today has gained in the global Hydrocolloid Business is thanks to a constant...
SternMaid to Invest €9m to Increase Production by 10,000 Tonnes !
Article from FoodIngredients1st 6 october 2015. SternMaid to Invest €9m to Increase Production by 10,000 Tonnes ! SternMaid has announced its...
Vegetarian sausages in order to answer to the increase request of no meat food!
Hydrosol a développé de nouveaux Systèmes Fonctionnels qui permettent à ses clients de répondre à la demande croissante d’aliments sans viande.
A stable mayonnaise to the freezing and defreezing
Hydrosol, le spécialiste de la stabilisation, propose déjà depuis quelques années des mélanges tout-en-un permettant de fabriquer de la mayonnaise stable à la congélation et à la décongélation.
Advantages of the natural Lemon fiber CEAMFIBER
Fibre naturelle de citron CEAMFIBER : cette fibre majoritairement insoluble s’utilise dans de nombreuses applications (Viandes, fourrages, boulangerie … ) pour sa connotation « santé » et principalement pour ses propriétés fonctionnelles.
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