Dairy explorers since 1949, Ingredia is a French dairy cooperative which develops and manufactures innovative ingredients: functional & nutritional milk proteins, dairy powders and natural bioactive ingredients - for the worldwide Health, Nutrition and Food industries.
Through strong links with its customers, Ingredia is constantly innovating for the products of tomorrow. Oriented in a sustainable production, Ingredia works to feed and protect better.
This unique milk protein enables to formulate pizza cheese by providing melting and spreading properties. Promilk® Chiz B87 can be used with traditional process or without whey separation technology.
Lactium® is a natural and branded ingredient made from casein, a milk protein. Discovered in Ingredia’s laboratories, it will help you to gently counteract a loss of appetite, snacking, loss of libido
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This unique milk protein enables to formulate pizza cheese by providing melting and spreading properties. Promilk® Chiz B87 can be used with traditional process or without whey separation technology.
Promilk® Yogfluid is specially formulated for the production of drinking yoghurts and high-protein stirred yoghurts, in response to growing consumer demand for dairy products that are increasingly ric
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Develop your own Cagliata with our high added value milk protein PROMILK® Chiz B 87. This protein gives you the freedom, cost and supplies advantages to produce your own Cagliata, avoiding costly impo
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With rising and unstable raw material prices, manufacturers must balance quality and competitiveness. This challenge is all the more critical as milk powders, a key ingredient in the food industry, pa
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PROT’CAST - Episode 2: General benefits of milk proteins Welcome to a new episode of PROT’CAST, our mini series dedicated to milk proteins and their role in nutrition. This time, Manon Hiolle, Researc
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Control your ice cream costs with functional ingredients Procream® range! Discover how milk replacers can replace skimmed milk powder while maintaining a smooth texture and optimal organoleptic qualit
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