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Dairy week: “EFKO” in Uglich

26.06.2025
Dairy week: “EFKO” in Uglich
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Dairy week: “EFKO” in Uglich
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Emotions, technology and crunch: “EFKO” is changing the frying fat market

Emotions, technology and crunch: “EFKO” is changing the frying fat market10.06.2025

The International Dairy Week on the basis of the All-Russian Research and Development Institute of Cheese and Butter Manufacturing was held in the town of Uglich. The event brought together leading experts, manufacturers, scientists and representatives of government agencies. The Oil & Fat Division of “EFKO” took part in the business program and talked about the ingredients our company offers to domestic producers these days.

 

The “Dairy Week” is one of the largest events in the industry. Raw materials, packaging, product safety, technical regulation – the food industry is switching to domestic ingredients and technologies, and this process requires systematic scientific work and new solutions from business.

 

The All-Russian Research and Development Institute of Cheese and Butter Manufacturing is a long-standing and reliable partner of “EFKO”. Over the past 20 years, we have conducted numerous joint studies that have helped successfully bring alternatives to foreign products to the market: milk fat substitutes, emulsifiers, stabilizers and crystallizers that are necessary in the dairy industry.

 

We told the participants of the “Dairy Week” about new products for the manufacturing of spreads, primarily about emulsifiers and crystallizers that were introduced to the market under sanctions. The largest domestic manufacturers are already using our ingredients: saturated monoglycerides, PGPR, PGE, sorbitan tristearate and sorbitan monostearate. This year, the emulsifier “Ecomuls DMG60” produced by “EFKO” was awarded a gold medal at the International Food and Beverage Exhibition “PRODEXPO-2025” in the category of “Innovations in technology and product composition”. This emulsifier is intended for the production of semi-fat and low-fat spreads, as well as frozen desserts. It allows to stabilize the emulsion and maintain the consistency of the product.

 

We also discussed ingredients for ice cream production, because with the onset of the summer season, the demand for cooling desserts begins to grow.

 

Ivan Nikulin

Technologist of “EFKO”

 “Taste, consistency, melting and aroma – all these key characteristics of ice cream depend on fat components,” Ivan Nikulin, a technologist of “EFKO”, noted. "They are the ones that affect the shape of the finished product and its resistance to temperature fluctuations. Our company offers a new product - Milk Fat Replacer “Ecoice 1703-30”. Lauric fats in the product composition provide optimal melting characteristics and excellent air retention, which allows achieving excellent sensory (organoleptic) characteristics: the ice cream turns out creamy and light.”

 

In the struggle for consumers’ attention, ice cream brands are going far beyond the traditional vanilla and chocolate flavours. Among the flavour trends are matcha, honey, black sesame, lavender, rosemary and blue cheese. Gastronomic experiments are becoming the new standard. The product must surprise and engage - otherwise, it will simply get lost in a world where the consumer makes decisions in the blink of an eye. Yet an unconventional recipe only is not enough. Other parameters are also coming to the fore: natural composition, low sugar content, vegan or functional formulas, packaging with a minimal environmental footprint. Sustainability, locality, production ethics - these are no longer fashionable slogans, but key arguments in communicating with the audience.

 

Through taste, texture, and visual image, the product must tell a story, evoke emotions, and form loyalty. At the same time, regardless of taste, the quality of the cold dessert must remain impeccable - the ice cream must melt slowly and have a delicate texture. Stabilizers help achieve these qualities.

 

“Stabilizers are indispensable and essential ingredients in the production of tempered ice cream,” Ivan Nikulin shared. “It is deep frozen at a temperature of minus 25 degrees. It is very solid and, if stored properly, does not spoil for a whole year. Stabilizers help slow down melting, reduce the rate of ice crystal growth during ice cream storage, improve aeration and consistency of the product. Stabilizers produced by “EFKO” are suitable for the production of all types of milk-based ice cream. These products have a pure neutral taste, do not affect the flavour-aromatic ingredients of ice cream, provide the required melting characteristics and the desired texture, reduce moisture migration from ice cream to a packaging and prevent shrinkage of ice cream during the storage.”

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Dear partners!

In order to improve EFKO products and quality of service, as well as to better meet your needs, we ask you to answer a few questions.

In the Alekseevskaya Sloboda of the Belgorod province, where in the late 1820s, sunflower oil was produced for the first time in the Russian Empire, and the first oil mill in Russia was built.

During the years of the First World War, and then the Civil War, production was completely stopped. The restoration of the plant began only in 1923. The main focus of its work remained the processing of coriander and anise. In 1936, the second oil extraction plant in all of Russia was built in Alekseevka. Later, both enterprises were merged into one of the largest essential oil extraction complexes in the Soviet Union.

During the Great Patriotic War, the complex was almost destroyed. Restoration work, which began in 1943, continued until the end of 1948. In the post-war period, comprehensive reconstruction was carried out on many sections using the latest technological advancements. By the 1970s, the Alekseevsky essential oil extraction complex produced up to 80% of the world's coriander oil. For its achievements in production development, the development and implementation of advanced technology, by decree of August 14, 1972, the Supreme Soviet of the USSR awarded the plant the Order of the Badge of Honor.

Unfortunately, in the 1990s, the enterprise that brought fame and wealth to the people of Alekseevka fell into decline and practically collapsed. The revival of the enterprise began in 1994 with the arrival of a new team and the creation of the EFCO Group.

The enterprise underwent large-scale modernization of production and established a new management system. The company decided to return to its roots and resume the production of sunflower oil. Later, EFCO expanded the range and volume of products.

In 2002, a new business direction was opened, and the most modern plant for the production of specialized fats and margarines for the food industry, EFCO Food Ingredients, was launched in the city of Alekseevka, Belgorod region. A scientific and production laboratory was established at the plant, equipped to control product quality at all stages of production and conduct in-depth scientific research.

In 2002–2003, EFCO technologists mastered the most environmentally friendly process of vegetable oil processing – the 'dry' fractionation method, applied the technology of physical refining of oils and fats, and managed to create Russia's first cocoa butter substitute 'Ecolad,', milk fat substitute 'Ecolact,', solid confectionery fat 'Ekond,', soft confectionery fat 'Ekonfe,', universal margarines 'Ecouniversal,', frying shortenings 'Ecofri,', and the first domestic fats with minimal trans-isomers content – confectionery fats 'Econat.'

In 2005, the R&D center of the fats and oils division was created based on EFCO Food Ingredients, consisting of the Applied Research Center and the Pilot Plant Department. The center’s specialists are engaged in developing and testing fat products for healthy eating lines and innovative recipes, taking into account the needs of manufacturers.

In 2006, the company was the first in Russia to successfully pass an audit for compliance with the quality and safety requirements of the BRC (Global Standard for Food Safety) and the International Food Standard (IFS).

In 2008, the second plant for the production of specialized fats and margarines was launched in the port of Taman in the Krasnodar Territory, and the only deep-water sea terminal for food cargo in Russia was built.

The following year, the plant successfully passed certification for compliance with the quality and safety requirements of the British Retail Consortium (BRC) and the International Food Standard (IFS). International auditors awarded the company the highest compliance level – Grade AA.

In 2014, the company’s technologists created the first domestic equivalent of cocoa butter.

In 2015, the EFCO Group launched a project to create a unique fats and oils cluster in the Republic of Kazakhstan. Thanks to production modernization and the transfer of global technologies, the production of specialized fats and margarines meeting the highest international standards was established in a short time.

In 2016, EFCO opened its fourth site for the production of specialized fats and margarines at the Evdakovsky fats and oils plant in the Voronezh region.

In 2021, production capacity at the Taman port facility was increased – launching the world's first 'million-ton plant' for the production of specialized fats and margarines.

In 2023, the company launched the only shea nut processing plant in Russia.

Thanks to R&D and significant investments by domestic producers in developing their own infrastructure, primarily by EFCO, the share of imported producers in the Russian food ingredients market has decreased from 49% to 9% over the past 15 years and continues to decline.

Almost 200 years later, Alekseevka remains the largest center for vegetable oil processing in the country.

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