• By using a well-known digestive enzyme (trypsin), Ingredia Nutritional Research laboratories have developed a process using casein, a milk protein hydrolysate whose active peptide has anti-stress properties: Lactium®.
  
• Lactium® is a unique and innovative food ingredient covered by an international patent.
  
• Lactium® is produced according to the ‘Good Practices of Manufacture and Quality Procedures', in accordance with current European legislation.

Quality methods and Standard Certifications implemented at Ingredia:

• Good Farming Practises: feed control and traceability, cows identification and traceability, cows wellbeing, milk collect equipement control, farms environnement, leakages and spreading control
• AFAQ certification (French association of quality insurance) for the ISO 9001 standard, 2000 draft
• HACCP (Hazard Analysis and Control of Critical Points): guarantees quality control of products but also that of the entire process (quality guidelines, external audits by certified organizations).
• GMP accreditation (in progress)

In sum, Ingredia Nutritional laboratories not only control the quality of its products from conception to development, but also the entire production process.

Casein is the principal protein in milk. In the process of making cheese, casein precipitates after adding acid or rennet.