Food Ingredients Europe 2024
Food Ingredients Europe 2024 has been an essential opportunity for meaningful discussions, new projects, and strategic partnerships. Our sales team…
Blog
SIAL 2024 –International Food & Beverage trade Fair
Our Sales Team would like to thank every client who visited the CerealVeneta stand. It has been a valuable opportunity…
Universities and Businesses, Training and Innovation
We had the pleasure of welcoming students from the Bachelor’s Degree in Gastronomic Sciences and Culture at the University of…
Livio Fior Awarded the Title of “Master of Craft and Experience”
On Saturday, June 29, 2024, in the presence of the Mayor of San Martino di Lupari, representatives from Confartigianato Imprese…
Food&Talent – Challenge between excellences
CerealVeneta was pleased to collaborate with Confartigianato Imprese Padova, offering support to students as they prepare to enter the job…
Construction of the new Gluten Free plant started
In January 2020, CerealVeneta began the construction of a new plant, completely dedicated to the production of semi-finished products from…
FiE 2022. After show
Chers clients, CerealVeneta remercie tous ceux qui sont venus visiter son stand au salon FiE de Paris. Nous espérons que…
In farming focussed on change, people are talking about SORGHUM
Sustainable development and the “green economy” are major themes also in agriculture, with the quest for ever more food raw…
FiE 2021. After show
Dear Mr/Mrs, We would like to thank you for visiting our stand at the FiE exhibition in Frankfurt, and also…
Microbiological load: how to manage it with thermal processing treatments validated by laboratory analyses
The issue of bacterial load is one of the most problematic components in the processing of cereals, pulses and oilseeds,…