
Dairy
PRODUCTS IN STEP WITH MODERN TRENDS
The market for cream – the perfect practical cooking ingredient – in France and Europe, is driven by the interest in home cooking, whereas butter has benefitted from a return to favor for traditional, natural products. More generally, the boom in gourmet food and premium pastries is a trend that is helpful for the development of the cream market.
Worldwide, the quality image of dairy products and French gourmet food, as well as high demand from emerging nations, has fueled exports.
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, pharmaceutical, infant nutrition and young animal nutrition 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.