Surgelazione criogenica della pasta fresca ripiena: Case study
Through gas and aroma mixtures, it is possible to minimize the presence of the molecules responsible for unpleasant odors while also achieving a higher quality of preserved foods.In fact, we are talking about the Aroma+® system that can preserve the aroma and appearance of packaged products, improving the shelf life of food products. It also offers the consumer a better sensory experience due to the combination of specific gases and aromas.
Shelf life management in the meat and packaged meats sector also involved the University of Milan, which conducted research examining the shelf life management of pork cacciatorini in a protective atmosphere.
Beginning with visual observation, supported by colorimetric detection, laboratory tests have shown how the use of SIAD products, in this case Aroma+® with certain essential oils, can lengthen the shelf life of food packaged in a protective atmosphere, slowing down sensory organoleptic deterioration.
While the foods are still health-compliant, with a microbiological profile that is safe for consumption, they are not acceptable for variations such as rancid, sour odor and color change, which often result in consumer rejection.
The patented Aroma+® technology applied in ATM uses the vapors of essential oils, introduced via food gas, which contain active natural compounds that can enhance the olfactory aspect of the product without affecting the flavor.
Testimony
The patented Aroma+® technology is also used by the Elle Emme delicatessen in Città di Castello, in the province of Perugia, which is present in both delicatessens and large-scale retail outlets. Entrepreneur Massimo Presenti stresses the importance of product craftsmanship. which must be presented at its best in terms of both color and fragrance. Thanks to the solution devised by the Siad Group, pork production is more palatable to consumers.
Every year, one-third of all food produced for human consumption is lost or wasted, with serious consequences for the economy and the environment. There is an urgent need to develop innovative ideas to improve packaging materials and food preservation processes.
The UN Agenda 2030 aims to take specific measures for food security and the environmental impact of production systems by promoting innovative activities along the “From Farm to Fork” strategic axis to increase food shelf life and reduce waste, involving the consumer as an influential actor.
The pillars of innovation that can provide real competitive advantage today are:
The project, carried out in collaboration with the Universities of Milan and La Sapienza, aims to promote validated strategic solutions ready to directly meet the needs of the food market.
Download our PDF to learn how these innovative solutions can help preserve food, reduce waste and improve the sustainability of the food industry. Don’t miss the opportunity to be at the forefront of the industry!
About us
SIAD Group, a century of history in gas production
Among Italy’s leading chemical groups, SIAD is a leader in the production and commercialization of the full range of industrial, specialty, and medicinal gases and related services. The business extends to sectors in synergy with that of gases, including Wine, Food and Beverage.
