SoFlexi from Epi Ingredients award-winner of the French Innovation Competition in the category “Probiotics & Cultures” at FIE 2017

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Epi Ingredients is very excited to announce that SoFlexi, highly versatile yogurt-based finished product concept, received industry recognition during the award ceremony hosted on the French Innovation Corner at Food Ingredients Europe. This innovative concept indeed swept the award in the category “Probiotics & Cultures” for its unique take on cultured dairy products. It is a versatile, shelf-stable product concept, perfectly adapted to consumers’ increasingly on-the-go lifestyles, while still providing the same live and actives cultures as the one found in traditional yogurt, along with all the health benefits they carry.

 

We are very honored that SoFlexi, a concept created by Epi Ingredients to drive innovation among its customers and showcase the outstanding functional and nutritional properties of its premium fermented powders, won this industry award”, said Mathieu Lucot, Marketing Manager at Epi Ingredients. “Obtaining this award is a recognition of the company’s long-term investment in innovation, with the goal to help manufacturers and brands develop successful products that will resonate with customers”, he added.

 

SoFlexi is a powdered mix that allows consumers to create fresh yogurt-tasting snacks at their convenience. Whether they are in the mood for a drinking yogurt, some ice cream or an acid drink, they can indulge almost instantly thanks to SoFlexi! It comes in individual pouches containing 40g (≈ 1.41oz) of a powdered mix made of only 5 ingredients and including EPILAC Lowfat Yogurt Powder 48. This concept was designed to showcase possible applications of EPILAC fermented powders. “With our EPILAC fermented powders, we can support manufacturers in the development of both shelf-stable and fresh 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!”, emphasized Mathieu Lucot during his presentation.

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