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BUSINESS
Dairy
Savencia Fromage & Dairy produces butters and creams for the retail market and catering professionals, as well as dairy ingredients for the food, nutrition and healthcare industries.
PRODUCTS IN STEP WITH MODERN TRENDS
In search of a more authentic experience, consumers have never cooked so much. Butter and cream have become the culinary “must haves” of their homemade dishes! Asset of their healthy and delicious eating, Elle & Vire offers a wide range of dairy products coming from its Norman know-how.
In Food service, we produce cream and butter leading brands for gastronomy and bakery/pastry professionals such as Corman, Lescure or Elle & Vire Professionnel. These products are particularly appreciated by chefs, especially in Asia where the market is very dynamic!
DAIRY INGREDIENTS WITH A RANGE OF BENEFITS
Through its Armor subsidiary, Savencia Fromage & Dairy is involved at the cutting edge of the dairy ingredients market. Milk is a major source of nutritional ingredients, which Armor enhances and provides to the food, nutrition and health industries.
This cluster includes five subsidiaries: Armor Protéines for functional and nutritional dairy ingredients; Armor Pharma for pharmaceutical lactose; Sodilac for infant nutrition; Elvor for young animal nutrition and Cheese Ingredients providing ingredients for cheese.
A SPECIALIST IN FUNCTIONAL AND NUTRITIONAL INGREDIENTS
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On average, 1 liter of cow milk contains 900 g of water – 45 to 50g of lactose (a carbohydrate) – 35 to 40g of fat – 27 to 30g of casein (a protein) – 3 to 4g of soluble proteins – 8 to 10g of minerals (mainly calcium, potassium, phosphorus, sodium) – vitamins A, D, E, K, B2, B3, B12.
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Cream is manufactured by centrifugation of the fat content of milk. What remains is thin skim milk.
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To produce cheese, the milk is separated into 2 components: curd, produced by coagulation of milk casein, which after draining will become cheese, and milk whey, produced by the draining.
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Milk whey comprises 94% of water, 4 to 5% of lactose, soluble proteins and mineral salts.
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New technologies make it possible to extract its main components and use them to formulate very elaborate nutritional and functional products.
