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PROFESSION FOOD TECHNOLOGISTS

We offer food companies the chance to experience the latest solutions for cooking, abating and conserving raw, cooked and semi-processed foods, at laboratories equipped with advanced instrumentation.
 
STUDIES FOR THE EXTENSION OF SHELF-LIFE:

  • Formulation of mixtures specific to each product type
  • Cryogenic freezing processes with the development of specific thermal profiles according to the product type
  • Dipping formulation
  • Research and development of technologies for the extension of shelf-life
  • Basic analysis for testing shelf-life (microbiological, analysis of the variation of the composition of gases inside the packaging, sensory)
  • Validation of the pasteurization, tyndallisation and sterilization processes

 
PRODUCT CREATION:

  • Support for the selection and use of suitable technologies for the transformation of raw materials
  • Support for the creation or improvement of food products
  • Support for the identification of the most suitable packaging technology
  • Basic analysis to improve the characteristics of the product from the point of view of preservation (e.g. pH, free water analysis, texture etc.)

 
The ALMATER method includes qualified assistance by professionals to accompany companies towards an adjustment with no surprises:

  • Collection of data on recipes and features of utilised raw materials
  • Validation and testing of applied processes and technologies
  • Implementation of tests with amendments to formulations and processes
  • Conduction of shelf-life tests to validate the applied modifications

 
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