IDI, as part of INGREDIA group, delivers functional and nutritional ingredients to the Food Industry

 Breaking News
  • Another Year of Progress For Nestlé Nestlé has reported a 2.1% increase in sales to SFr91.4 billion (€80.6 billion) for 2018 with organic growth of 3% and group RIG of 2.5%, which was at the high end of the food and beverage industry, helped by faster innovation and successful new product launches. 2018 organic growth was supported by stronger momentum in [...]...
  • Fast-growing Asia Maternal Nutrition Market to Boost Demand For Dairy ingredients and Formula Maternal nutrition is a hot new opportunity in emerging markets, according to the latest report from food and drink experts, Zenith Global. In many parts of Asia, the concept of optimal nutrition during the first 1,000 days of a baby’s life (from conception to two years old) is capturing the attention of mothers and their [...]...
  • Innovation in the Spotlight at UK’s Largest Packaging Show Packaging Innovations, Empack and Label&Print 2019 returns to Birmingham’s NEC later this month with its most innovative show to date. The show, which also includes Contract Pack, Ecopack and Industrial Pack, will showcase more product launches and innovation from across the industry than ever before as it welcomes over 300 suppliers. As always, Innovation is the [...]...
  • £100 Million Müller Programme to Transform UK Fresh Milk Business Müller Milk & Ingredients, Britain’s largest producer of branded and private label fresh and flavoured milk, cream, butter and ingredients, has launched a £100 milliion cost and margin improvement programme which aims to secure a vibrant and sustainable future for the business, to the benefit of consumers, customers, employees and farmers. Project Darwin includes a comprehensive [...]...
  • Coca-Cola European Partners Continues to Focus on Driving Profitable Revenue Growth Coca-Cola European Partners has reported its fifth consecutive quarter of revenue growth and announced plans to trade on the London Stock Exchange. Revenue grew by 4.0% to €11.5 billion and comparable operating profit grew by 7.0% to €1.6 billion in 2018. Earnings per share were €2.30, an increase of 8.5%. Coca-Cola Zero Sugar led growth in [...]...

IDI, as part of INGREDIA group, delivers functional and nutritional ingredients to the Food Industry

November 10
14:43 2011

It will be the opportunity for IDI to introduce its latest innovations in its two products ranges: proteins & functional systems.
Thanks to its Research & Development experts team, IDI builds strong partnerships with customers by providing
them with high quality support throughout the product development process: from formulation and recipes
optimization to industrial implementation.
The cheese technology revolution
Cheasing’up is an innovative cheese-making process designed to enable the production of a wide range of
cheeses without whey separation, by combining protein, water and fat. Compared to traditional cheese
production, which carries considerable constraints for cheese manufacturers, Cheasing’up simplifies the
production process by reducing the number of steps. Beyond improved flexibility, this new technology also
reduces operational costs and investments.
Cheasing’up offers significant benefits to manufacturers and offers them to create innovative high quality endproducts
as good as those coming from a traditional cheese-making process. Innovative functional systems to suit a wide range of applications. Tailor-made, innovative and easy-to-use, IDI has developed a wide range of functional systems that will be highlighted on the booth. Manufacturers from all backgrounds will be given the opportunity to discover these solutions through tasty and original concepts.
Here is a sneak-preview of some of these:
· A comprehensive range of PROCHEF® DR ingredients, cost-effective and easy to implement, the solution to
develop sauces such as mayonnaise, creamier and with an authentic taste.
· Golden and glistening Viennese Pastries thanks to PROCAKE® GL glazing agents specifically designed to
fulfil consumers’ habits and expectations as well as manufacturers’ technological challenges.
· PROMILK® IC ready-to-use solutions offering significant cost reduction, with a broad range of functionality
(meltability, stretch, shredability) for Analog Cheese such as pizza topping, sliced cheese and cheese
· For dairy desserts such as “crèmes desserts” or caramel topped flans, several solutions have been
developed to be used with or without milk. Depending on market expectation, PROMILK® ingredients
succeed in producing a demouldable, firm and creamy caramel topped flan or a spoonable, smooth and
shiny “crème dessert”. PROMILK® ingredients can easily be implemented to all manufacturers’ process and
will help them diversify their product range.
FI Excellence Awards
Confident in its solutions, IDI has applied and been nominated for FI Excellence Awards in the “Dairy Innovation”
category, with its technology: Cheasing’up.
IDI will now present this cheese technology revolution to the judging panel on November the 29th at Villepinte
room 512B – 12:40

About Author



Related Articles

Food & Drink Business Conference & Exhibition 2016

Upcoming Events

  • June 18, 2019Multimodal 2019
AEC v1.0.4

find food jobs

The Magazine

F&D Business Preferred Suppliers

New Subscriber

Subscribe Here