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 requirements. These difficulties can be reduced by collaborating with the supplier of the semi-finished ingredients used.

THE DEVELOPMENT OF SEMI-FINISHED PRODUCTS

CerealVeneta has a research and development team, coordinated by the R&D manager Livio Fior, composed of a biologist, a food technologist and a laboratory analyst, which responds in a qualified and prompt manner to each customer’s need.
The final proposal takes into account various elements such as the customer’s plant, nutritional claims requested, shelf life and the positioning on the market of the final product. This information is essential to recommend a suitable semi-finished product, which is the result of the active collaboration between CerealVeneta and the customer.

QUALIFICATION OF FUNCTIONAL PRODUCTS

Cerealveneta respects the European Union regulations and laws concerning nutritional, chemical-physical, residual and bacteriological parameters in the production of semi-finished products through its production processes. Furthermore, each functional claim is qualified with specific analyses performed in its internal laboratory or other accredited external laboratories. This gives its customers the opportunity to legally qualify (in compliance with EFSA’s claim rules) the finished product through the use of the semi-finished ingredient offered.

For this purpose, a product qualification sheet is provided for each semi-finished ingredient, which contains the added values obtained through the technologies applied in the processing of the raw materials.