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du contenu du site Savencia Fromage & Dairy
Tournez votre écran pour profiter de l'ensemble
du contenu du site Savencia Fromage & Dairy
 
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

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    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.

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    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

  • 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.

  • Cream is manufactured by centrifugation of the fat content of milk. What remains is thin skim milk.

  • 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.

  • Milk whey comprises 94% of water, 4 to 5% of lactose, soluble proteins and mineral salts.

  • New technologies make it possible to extract its main components and use them to formulate very elaborate nutritional and functional products.

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