Innovative Food Talks: Veggy Dairy - To each his own sauce

Functional clean label ingredients bases for the cold production of high quality sauces.

First talk promoted by Hi-Food to talk about plant-based and clean label solutions for the food industry.

Within this round table we will talk about the well-established trend in consumers to examine food labels more carefully in order to evaluate their transparency and reliability. A theme that also closely concerns the world of sauces and dressings, so much so that large companies are forced to remove additives and preservatives, without compromising their taste and structure. It is in this context that Hi-Food has developed a balanced functional base, completely vegetable, which allows the cold production of sauces and dressings that can also be customized. These is Veganeez S - developed to produce sauces such as mayonnaise, mustard, tartar - and Veganeez D, created instead for the production of fluid dressing-like sauces, with flavors ranging from herbs, to Caesar, from Tzatziki to Ranch. The sauces produced with the Veganeez range are light and suitable to accompany all types of recipes, from sophisticated to simpler ones. Veganeez is ready to use and versatile because it is totally allergen-free and plant-based, therefore excellent for making sauces and dressings suitable for any diet.

Speakers:
• Massimo Ambanelli, CEO of Hi-Food
• Emanuele Pizzigalli R&D Officer & Co-Founder of Hi-Food
• Marco Fraccaroli, CEO of F.lli Polli
• Daniele Diotallevi, CEO of Buona Compagnia Gourmet

Moderated by Ilaria Vesentini, Journalist of Il Sole 24 Ore

When
Sat, 23 October 2021
At
10:30 - 11:30
ORGANIZED BY

MEAT-TECH

LOCATION
Sala Eventi Pad. 15
See the event
When
Sat, 23 October 2021
At
10:30 - 11:30
Times
ORGANIZED BY

MEAT-TECH

See the event

Innovative Food Talks: Veggy Dairy - To each his own sauce

Functional clean label ingredients bases for the cold production of high quality sauces.

First talk promoted by Hi-Food to talk about plant-based and clean label solutions for the food industry.

Within this round table we will talk about the well-established trend in consumers to examine food labels more carefully in order to evaluate their transparency and reliability. A theme that also closely concerns the world of sauces and dressings, so much so that large companies are forced to remove additives and preservatives, without compromising their taste and structure. It is in this context that Hi-Food has developed a balanced functional base, completely vegetable, which allows the cold production of sauces and dressings that can also be customized. These is Veganeez S - developed to produce sauces such as mayonnaise, mustard, tartar - and Veganeez D, created instead for the production of fluid dressing-like sauces, with flavors ranging from herbs, to Caesar, from Tzatziki to Ranch. The sauces produced with the Veganeez range are light and suitable to accompany all types of recipes, from sophisticated to simpler ones. Veganeez is ready to use and versatile because it is totally allergen-free and plant-based, therefore excellent for making sauces and dressings suitable for any diet.

Speakers:
• Massimo Ambanelli, CEO of Hi-Food
• Emanuele Pizzigalli R&D Officer & Co-Founder of Hi-Food
• Marco Fraccaroli, CEO of F.lli Polli
• Daniele Diotallevi, CEO of Buona Compagnia Gourmet

Moderated by Ilaria Vesentini, Journalist of Il Sole 24 Ore

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