EPI Ingredients exhsibiting at Fi Europe 2011

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EPI Ingredients exhsibiting at Fi Europe 2011

November 10
12:39 2011

EPI Ingredients, a Laïta subsidiary, specialises in the development and marketing of powdered dairy ingredients produced for the food processing industry. The ‘Paysan Breton’ quality charter framework enables total control of the milk collection managed by Laïta, offering its ‘ingredients’ subsidiary the advantage of raw materials whose quality is second to none. 1.3 billion litres of milk are thus collected from almost 3,500 producers.
A reminder of EPI Ingrédients key figures :

  • Turnover: € 246 million
  • 71,000 tons of dairy ingredients
  • 4 specialist industrial sites: In terms of technology, the processes of drying, extrusion,microfiltration, ultrafiltration, fermentation and dry mixing are perfectly mastered
  • 1 application laboratory, 1 pilot hall
  • Staffing: 25 people completely dedicated to customer relations
  • More than 100 references.

Two major skills at the disposal of customers:

Expertise in dairy fundamentals, coupled with adaptability:
EPI Ingredients is a milk specialist with a diverse range of technologies at its disposal, and as such it is
able to meet even the most highly-specialised specifications: step by step, milk powders, caseinates
and other whey comply with the requirements of our customers – from both the microbiological and
the physical-chemical perspectives (density, granulometry). EPI Ingrédients is also equipped to meet
religious standards, with regard to Halal or Kosher foods. To demonstrate this technological expertise,
this year we are showcasing a milk powder with extremely low flora levels, having undergone a very
gentle heat treatment: from a functional point of view, it guarantees both food safety and the integrity
of the protein content.
Specific development and formulation :
With all the technologies available at Laïta, EPI Ingrédients has, over many
years, capitalised on its fermentation expertise. New powders, made of
yoghurt and fromage blanc will be presented in the form of a taster
session at our innovation centre: fillings for chocolates, cheesecakes or icecreams.
Our Research and Development Department, which has developed
particular skills in the field of expertise in dairy tastes, now offers
personalized support and guidance in formulating the ingredient its
customer is in search of, within the context of a close and trusting

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