With the recent arrival of a Research & Development technician dedicated to its laboratory, Arlès Agroalimentaire, Caldic Group, shows its willingness to develop and strengthens its areas of expertise in which the specialist in the distribution of ingredients and functional additives provides solution to its customers: texture and stabilisation, colour and brightness, taste and nutrition, and inclusions.
This new recruit reinforces the capital of confidence for customers by increasing the reactivity and response capacity for the innovation projects they assign to Arlès Agroalimentaire. The established organisation is consolidating even further the offer of tailor-made solutions that best meet customers’ needs. Caldic Group is thus demonstrating its willingness to invest in the French market and for its customers.
This reinforcement makes it possible to continue and deepen the work previously done on the major market trends : Organic, Clean Label, Plant-based, including alternatives to meat, but also Nutrition with the subjects of reducing sugar, fat, salt, fiber and protein enrichment, all of which contribute the improvement of Nutriscore.
The objective of this proactive watch is to present, from the product ranges offered, concepts and models of turnkey recipes imagined and tested by Arlès Agroalimentaire ready to be tasted !
An example of this is the use of functional vegetable fiber-based solutions that allow to substitute guar gum and xanthan gum for clean label sauces without an E-code.
The laboratory is also working on ice creams development without E-code or at least without synthetic emulsifiers such as mono and diglycerides of fatty acids (E471). Customers can also be tempted by the full range of vegetable alternatives to meat for burgers, nuggets, Strasbourg sausages and other sausages, ...
Finally, the technician is in the heart of the different Caldic laboratories exchanges and allows the Arlès Agroalimentaire laboratory to benefit from cross-expertise while developing its own skills.