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Information about products, new products, laboratory tests, news, in-depth articles.

VITAOIL: when the ingredient is micro.

New products

Micro ingredient  means micro dose. Today we wish to help you to calculate about the use of Vitaoil in a recipe. And to do it, we give you a very simple instrument: a spreadsheet.

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Company news

​We are pleased to introduce all what we do not have: in our products there isn’t gluten, products which cause allergies, OGM and also other ingredients we preferred to do not use. Now we explain you why.

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Artisan attention to industrial production.

Food solutions

To be correct with the ones who have misunderstood us we wish to clarify: we are artisans who create products for the food industry.

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Vegamix, the special power of vegetable proteins.

New products

In the past there were eggs, flour and milk. Today, there is VEGAMIX, the mix of proteins and vegetable fibers which replaces the protein part in the grandmother recipes.
 

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Organic food: from the side of who works.

News from the world

About organic food, it is officially polemic. A trick, a big trick is arriving and the disappointment increases while trust becomes uncertain. Is this enough to let us do no more believe in our job?

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Cocoa gets wet on your desserts? SOS DOLCESOFT!

Food solutions

DOLCESOFT COCOA comes to the rescue of the food industry that must ensure the durability of pastries and desserts, with a microencapsulated cocoa powder for sprinkling on long-life desserts and frozen pastry.

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Why lemon is so complex?

Food solutions

The COMPLESSO LIMONE® is one of most fascinating products of these times. The study at the beginning was not easy but the lemon doesn't finish to surprise us.

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We are in the reference book AIC (Italian Association Celiac disease) : free from gluten!

Company news

It's available the 2016 edition AIC reference book: hard copy, online and for smartphones. Not only for consumers but also for producers who want to orient itself with serenity and ease in the world of gluten-free ingredients.

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Call it water repellent, waterproof, non-hygroscopic, encapsulated ... but don’t just simply call it sugar or cocoa!

Food solutions

If the sugar and the cocoa do not melt and are resistant even to contact with water and fats, then this is because behind every single grain is technology: there is experience and a dedicated structure which are results of years of work, including mistakes.

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Warning! Food is under control.

News from the world

Food alerts are on the agenda and to keep up to date, you just need to make one simple click. Here's how.

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