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HOCHDORF & GASID meets to subscribe agreements and develop of innovative products. The Great Industry and the distribution firm of LUPIDOR for the Italian market meets to organize the launch in the market of this advanced product. The meeting included the presentation of HOCHDORF Group, important Swiss Corporation, with a major experience in production for human food industry, from milk powder up to the last fortifying drinks for the food ingredients market. Presenters and speakers were Mr. Vincent Lebet, Mr. Bruno Annen, Mr. Michael Wey, Ms Tamara Erni, Ms Manuela Brunner. Afterward, in the laboratories dedicated for experiments and new products developments, were realized thanks to Ms Tamara Erni, CROISSANTS and baked products made with Lupidor HP with fat reduction. The content of fat (margarine in the example) can be reduced up to 50%. The result was simply outstanding for the aspect, structure and taste…. Subsequently we produced the ICE-CREAM, highly demanded from the food industry. The Lupin Ice-Cream, with the Lupidor CPS created by Hochdorf, allows to produce a milk free Ice-Cream but with a surprising creaminess and aan unique neutral taste that allows the add of different flavours. Also the colour of the cream results white despite to the colour of the lupin seeds (as you can see in the photo). Other similar applications may be found in pastry industry. After this the CHOCOLATE. Important success of Lupin. A magic milk free chocolate with a wonderful taste created with Lupidor CPR [samples are available] Finally meat products with Lupidor PF, wurstels and similar rich of protein and fiber and with a drastic fat reduction (cholesterol free). After the highly interesting laboratory experiments, we meet again in the conference room to develop new proposals and strategies to satisfy at our best the Italian market, introducing a product unknown that could be seen with some prejudice by the traditional producers. We discussed about different issues, technical, commercial, and logistic. We cared about the quality of the product, the academic and UE Researches, the food security, the distribution, the nutritional importance and the possibility of the lack of interest for creating some special final products (Milk free, Eggs free, Gluten free, with less Fats etc..) by the productive companies. We ended up with a deep relation on the result obtained, the successful test already made by some company and on the promoting campaign made in Internet. 25/25 febbruary 2008 - Gasid |
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GASID - Strada Piossasco 46/C 10040 Volvera (TO) - Italy Tel.: +39.011.9853106 - Fax: +39.011.9853578 -
info@gasid.it
