Gluten
MILLET: an ancient cereal, and a noble protagonist of the future
Today, millet, like rice and corn, represents an important alternative for gluten-free diets. Will it really be a protagonist of…
News
The important role of diet and life style in the prevention of diseases
The COVID-19 pandemic has raised the issue of disease prevention through healthy lifestyles and nutrition. Specifically, how much can nutrition…
News
Making topping and inclusion products: CerealVeneta’s experience
The call to naturalness The presence of a cereal or seed coating on a croissant or bread, recalls a beautiful,…
NewsWholemeal
Do wholemeal products equal better health?
Every day consumers receive a lot of news about the healthful (sometimes almost miraculous) qualities of many food products. Rampant…
News
“Mild roasting”: how to enhance the aromatic component of cereals, seeds and pulses
An idea that comes from the past In the Apulian peasant tradition, the “burnt” wheat is a product derived from…
News
Can oxidation and lipase issues in semi-finished products be avoided without using “E” numbers?
Nutritional and functional characteristics of wholemeal products In nature, raw materials such as cereals, legumes, special seeds and their derivatives…
News
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…
News
CerealVeneta has updated its FSSC 22000 certification to version 5
Continuing on the path undertaken in 2018, CerealVeneta has further implemented its quality system, updating the ISO 22000 to the…
New product developmentNews
Research and Development in CerealVeneta
The realization of a new food product presents difficulties in product structuring, market positioning, shelf-life, nutritional claims and other labeling…
Events
CerealVeneta exhibits at the Food Ingredients Europe 2019
CerealVeneta Srl will join the Food Ingredients Europe 2019 in Paris from December 03 to 05. It is one of…