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“Ethnic” fermented dairy powders

As global consumers continue to seek “better-for-you”, more natural food and beverage products, taste and texture remain key. Healthier options still need to deliver rich and indulgent flavor profiles since consumers are not willing to compromise on the sensory attribute of their food.

In addition to the drive for health and convenience, consumers are also becoming more curious, seeking new culinary experiences. In the dairy segment, this desire for novelty translates into the purchase of products from different origins in order to experience flavors from other cultures. “We are witnessing the rise in popularity of “ethnic” products such as Skyr, Kefir, Lassi, Labneh, etc. in the yogurt segment,” explains Mathieu Lucot, Marketing Manager at Epi Ingredients. “Which is why, this year, we focused our efforts on expanding our range of premium fermented powders to include some of these “ethnic” varieties,“ he adds.

Thanks to its long history of working with milk and fermented products, the company has acquired strong technical expertise and developed a unique manufacturing process to dry blends of milk and live cultures, keeping the cultures alive throughout the process and into the finished powder. It is building on this technological achievement that Epi Ingredients was able to work on these new powders. “By playing with different cultures and adjusting our process, we were able to fine-tune flavor profiles and create various new ingredients such as a Skyr powder, a Kefir powder, and, to stay true to our roots, a ‘lait ribot’ powder,” teases Mathieu Lucot. “We are located in Brittany after all!”

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