PARMA, ITALY

in the heart of the Food Valley





about us



We wish to add value through innovation and knowledge, developing natural ingredients with high technological effect, focusing on Functionality and on Application Development for the finished product of our customers.

Our job is to act as an innovation engine, identifying new functional sources, studying their functionality and the best process to obtain it and finding the application in the market place acting as the R&D Appendix of our customers. Rigorously a Network Approach, leveraging on knowledge and reputation.

Our Experience


R&D Driven

HI-FOOD functional ingredients are developed internally through careful and methodical studies and experiments, aiming at providing specific technological functionalities to natural ingredients, especially those of sustainable origin.


OUR APPROACH TO THE MARKET - A NETWORKED SYSTEM

In a few years, HI-FOOD has developed a valuable network of partners, customers and suppliers worldwide (especially Europe) with the possibility to exchange information and business opportunities within the functional food ingredients market.


DISTRIBUTED MANUFACTURING

HI-FOOD operates through a networked supply-chain system: special raw materials are chosen and selected, their (natural) transformation process is tested and identified, creating intermediates custom-made for HI-FOOD which are then expertly combined in a final functionalization.


A BUSINESS ENABLER

We found ourselves in the role of the gateway between the Start-up Ecosystem (embryonic ideas) and the Business Eco-system (the conventional business environment), hatching new ideas, contributing not only with our Building Blocks, support systems, know-how but also with our connections and allowing these ideas to gain Business Traction.


HI-FOOD Natural Functional Ingredients and technological know-how are at the basis of new Free-From building blocks.
These include:

  • a natural fiber-based functional system for the substitution of tropical oils (especially palm oil) with other oils, creating stable emulsions that can be processed on conventional lines
  • a natural vegetable fiber with outstanding water-retention properties providing freshness, mouthfeel and acting as fat-mimic
  • natural mold inhibitors replacing alcohol and other conventional preservatives
  • new bakery enzymes (transglutaminase and other enzyme systems for gluten-free)
  • new natural functional polymers for vegan products, clean label ice-cream products, replacement of hydrocolloids and custom-made systems
  • gluten replacement: HI-FOOD offers Hi-Nucleus, a concentrated functional natural ingredient to replace Gluten in the production of croissants and all bakery products with very clean label and nutritionally balanced recipes.
  • Bake-Stable clean systems

Keywords: free-from, vegan, clean label; gluten-free, palm-free, egg-free, additive-free, alcohol-free; legume flour, pea flour, chickpea flour, lentil flour, corn flour; replacement of hydrocolloids, fat-reduction; salt replacement; natural mold inhibitors; enzymes; custom-made functional ingredients, natural polymers; emulsion, water-binding, gel, texture, bake-stable.

Parma, Italy, in the heart of the Food Valley

Parma, with a long tradition in food products, agriculture as well as food machinery, was awarded by UNESCO the title of "Creative City of Gastronomy", a first for Italy to get this badge of honor. Headquarter of EFSA (European Food Safety Authority) and of many important food companies, its University announced a further increase in its offering of Food Programs.


City of Gastronomy

City of Gastronomy

Cibus

Cibus

EFSA

EFSA

University of Parma

University of Parma

Alma

Alma

Parmigiano Reggiano

Parmigiano Reggiano


Prosciutto di Parma

Prosciutto di Parma

Mutti

Mutti

Granarolo

Granarolo

Barilla

Barilla

Ipam

Ipam

PizzaMi

PizzaMi


GEA

GEA

Tonelli

Tonelli

Puratos

Puratos

Campus

Campus