Plant was certified by Orthodox Union Kosher certification service, making Epi’s dry blends of milk and live cultures now kosher and halal
Epi Ingredients - the dry ingredients division of French dairy cooperative Laïta - is proud to announce that their industrial facility located in Ancenis (France) has just been certified by Orthodox Union Kosher certification service; allowing them to now offer their customers fermented powders that are both Kosher and Halal certified.
Leveraging decades of expertise in the transformation of milk, the company was able to fine-tune a unique manufacturing process allowing them to dry blends of milk and live cultures, keeping the cultures alive throughout the process and into the finished powder.
The resulting range of premium fermented powders (yoghurt powder, quark powder and fermented milk powder) is the perfect fit for new developments carrying the healthful halo of yoghurt, delivering the same live cultures and nutrition as their traditional counterparts but without some of the hurdles of fresh yoghurt. They are also naturally perfectly adapted to regions where harsh climate conditions might hinder milk production or pose a challenge when it comes to preserving fresh milk or refrigerated products.
"With our EPILAC fermented powders, we can support manufacturers in the development of products designed to cater to consumers who are always pressed for time and looking for convenient, "on-the-go" snack options that are both healthy and indulgent!", explains Mathieu Lucot, Marketing Manager at Epi Ingredients. "And this new Kosher certification opens up new markets for our yoghurt & fermented powders, notably in the US and some European countries" he adds.
Every year, the company develops new on-trend concepts designed to inspire manufacturers while showcasing the unique characteristics of their ingredients. After the launch of a first concept, award-winning SoFlexi, featuring its yoghurt powder in 2017, Epi Ingredients decided to work with its fermented powders again and is currently putting the finishing touches on a new concept which will be unveiled later this year at Food Ingredients Europe.