We offer an extensive range of dairy ingredients to meet your every dairy need, from milk powders and derivatives in a variety of compositions to origins and packaging sizes.
Whole Milk Powder is spray dried, white to yellowish, free flowing powder made by removal of water from fresh pasteurised milk. It is with minimum 26% milk fat and sweet desirable flavor. Variants include Regular and Instant mainly.
Skimmed Milk Powder is spray dried powder made by removal of fat and water from fresh pasteurized milk. The powder is white to light cream color, free of hard lumps, with a sweet clean flavor. Variants include Low-heat, Medium-heat, High-heat and Instant.
Instant Fat-Filled Milk Powder is produced by spray drying a mixture of high-quality skim milk powder, vegetable oil, sugar, and vitamins. Product is instantized with lecithin and has varied applications, such as functional dairy ingredients in the bakery, confectionary, beverages, and dairy industry.
Buttermilk Powder is made by concentrating and spray drying fresh buttermilk obtained after manufacture of cream/butter. High in phospholipids (emulsifying properties), it’s used in evaporated milk and recombined UHT milk.
Whey powders are produced by drying whey, the watery liquid obtained during manufacturing of cheese or casein after separation from curd. Basis application, powder variants produced are Sweet whey, Demineralised whey, Whey permeate, Whey protein concentrates and Whey protein isolates.
Lactose (milk sugar) is a white to creamy white crystalline powder, possessing a mildly sweet taste. It is manufactured from whey or permeate by evaporating, crystallizing, refining and then drying the lactose crystals.
Casein is obtained by separating, washing, and drying the coagulum of skimmed milk by the action of rennet or other coagulating enzyme or acid. Caseinates (sodium & calcium) are made by the action of edible casein/curd coagulum with neutralizing agents followed by drying.
The trend for bold colors and flavors in food and beverages is rising this year. With consumers increasingly exposed to an array of global food trends, including a wide range of exotic flavors and colors, many are becoming more experimental. At the same time, confectionery products, treats, and snacks are often a moment of fun and relaxation in consumers’ daily lives, so they can be a great opportunity for experimenting with new and exciting shades.
Sydney Valla was an undergrad at Fresno State when she first discovered ofi (olam food ingredients) at a career fair. They were passing out tomato-shaped stress balls and recruiting new grads for a management trainee program. She signed-up for an interview and the rest is her-story.
What motivates you when you wake up and come into work?
My team! There are six of us who are 100% dedicated to the Spices eCommerce business and we have a combined 35+ years’ experience at ofi. Together, we work to be a solution provider for new and existing customers, put in place processes to help the business grow and overcome any challenges that are thrown our way.
Anything you’d like to add to help others succeed?
Being in numerous different positions throughout my career (supply chain, product line, sales) has made me a more well-rounded employee and allowed me to view problems from many different angles to find better solutions. I’m glad that I joined a company that offered career growth and expansion. Being a sponge during the early stages of my career allowed me to soak up lots of different information.
What has been your favorite moment at ofi so far?
When I was a product line manager, there was a large fast-food chain that featured one of our ingredients in a delicious and highly promoted LTO. It was so cool to go through the drive thru, pick up lunch, and know that one of the products that I helped to sell was in an item that was being sold across the country.
Our company purpose is ‘be the change for good food and a healthy future.’ In what way do you live our purpose through your work?
Through the eCommerce offerings, we can connect with new customers and segments that have previously been difficult to reach. This allows us to work with new customers to make educated purchasing decisions about where their product comes from, our sustainability offerings, and more. Outside of work, I sit on the Board of Directors for the Central California Food Bank which feeds over 300,000 community members in the Central Valley.
Editor’s Note: This interview has been edited for length and clarity.
Imagine waking up to a world without your morning cup of coffee or being able to enjoy your favorite chocolate. Unthinkable, right? But climate change threatens the livelihoods of millions of small-scale farmers who grow these everyday ingredients.
That's where HEARTH (Health, Ecosystems, and Agriculture for Resilient, Thriving Societies) comes in. It is a collaborative public-private partnership approach to sustainable development in biodiverse landscapes initiated by the United States Agency for International Development (USAID).
Together, USAID, olam food ingredients (ofi), and partners have invested approximately $50 million across six cocoa and coffee projects worldwide, including four HEARTH partnerships. We aim to equip farmers with the right tools and training to transition to more environmentally friendly techniques without sacrificing their livelihoods. There are three key ingredients at the core of HEARTH’s approach to climate action: