19 bis rue de la Libération
Saint Brice en Coglès
Tel. +33 (0)2 99 18 52 52
Fax. +33 (0)2 99 97 79 91
NUTRACEUTICAL AND FUNCTIONAL FOOD INGREDIENTS, PROTEINS - ANIMAL OR PLANT ORIGIN
Armor Proteines is a milk cracking specialist, based in one of the largest European milk pools in western France. A subsidiary of the SavenciaA Group, the company is known for its pioneering spirit and proximity to clients in the dairy ingredients field.
Armor Proteines uses innovative technologies in milk fractionation to provide a wide range of functional and nutritional ingredients (caseins, soluble proteins, whey derivatives, lactose and minerals) that help clients add value to product.
Its client support, project accompaniment, and industrial flexibility has encouraged many companies around the world to work with them.
In particular the company provides nutritional solutions in the reformulation of products for the infant, sport, senior, health, wellness and weight management markets including proteins, bioactive ingredients (especially a high grade lactoferrin), milk minerals, lactose and for. The infant nutrition range for powdered milk, infant and growth milks, helps companies design products with nutritional qualities for toddlers.
Special ingredients are used to develop fat-free, low-fat, high-protein and high nutritional value products for nutrition, dietetic and sport professionals as well as senior citizens: in osteoporosis prevention, reduction of salt and fat content, calcium and protein fortification.
For the nutrient deficient there are specific dairy ingredients available for protein fortification, enteral nutrition, and bone health preservation.
PRODUCTS / MARKETS
Strategic partnerships to develop nutritional concepts:
Armor Protéines has long experience in the development of health concepts within the framework of strategic partnerships.
The right dimensions and its own portfolio of active ingredients under development make Armor Protéines the partner of choice.
Lactose, delactosed whey, demineralised whey, WPC 80, permeates, Lactoferrin and more.
17 Oct 2014 --- Salt reduction has been one of the most prevalent topics in the food industry for many years, with a recent study by the Harvard School of Public Health regarding salt intake as one of the major health issues of today’s population.