News and Projects




10

Sep 2018

Visit us in Hall A4, Stand n.341 at IBA

HI-FOOD, an innovation engine developing key natural functional ingredients and technological know-how for clean label products in the Bakery, Free-From, Sauce, Cream and Gastronomy market, will be attending IBA in Munich on 15-20 September.

HI-FOOD research has focused on an innovative, viscous, semi-solid system able to replace syrups not from a sweetness stand point but as a texturizing and bulking agent.

MELTEC™ (patent pending technology) is a Natural semi-solid ingredient visually similar to a syrup or honey but with no sugar. Its low calories together with the insignificant content of sugars allows MELTEC™ to be used to replace syrups in products where the sugars value and the energy value need to be reduced but where the technical and functional properties of syrups and sugars are necessary: Humectancy, Texture, Stickiness, Bulking, Freezing Point Depressant, Cryoprotectant, Shelf life extender…
MELTEC™ is based on natural vegetable fibers from legumes and cereals with some residual water. Soluble in water, tasteless, odorless and of course clean label, its structure is long and thick due to its fibrous nature, with both soluble and insoluble fibers that are all “suspended” thanks to the chemical nature of some fractions of brans containing pectin-like molecules. We have tested the replacement of sugar syrups and humectants in various applications: Bakery, Bars, Confectionery, Beverage, Ice-Cream.

Hi-Food Natural Functional Ingredients and technological know-how are at the basis of new Free-From building blocks, always respecting the clean label and free-from requirements.
These include:
- Partial Salt Replacement clean systems
- Natural Mold Inhibitors replacing alcohol and other conventional preservatives
- Gluten-Free: HI-FOOD offers a variety of individual building blocks as well as 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.
- a natural water-binding fiber providing freshness, mouthfeel and acting as fat-mimic
- a natural fiber-based functional system for the substitution of tropical oils (especially palm oil), creating stable emulsions that can be processed on conventional lines
- bakery enzymes (transglutaminase and other enzyme systems for gluten-free)
- new natural functional polymers for vegan products, clean label ice-cream, replacement of hydrocolloids and custom-made systems
- physically modified corn flour with texturizing, stabilizing properties, increased processing tolerance and shelf life stability,
Our Research and Development is constantly working on new projects leveraging on the internal know-how and expert-system approach.

Visit us in Hall A4, Stand n.341 at IBA

For further information contact us at: info@hifood.it


21

Dec 2017

FOOD Navigator USA

Cultured fish co Finless Foods aims to achieve price parity with Bluefin tuna by the end of 2019


31

Oct 2017

FiE Trade Show: Stand 11.0A94

HI-FOOD, an innovation engine developing key functional ingredients and technological know-how for new clean label products in the Free-From, Bakery, Sauce and Gastronomy markets and MartinoRossi, a leading producer of high-quality legume and corn flours with long-standing expertise in agro-technology, announce the development of new technologies for the production of innovative functionalized flours and new natural ingredients.

Starting from a variety of gluten-free cereals and legumes, the new, next-generation production facilities located in Malagnino (Cremona, Italy) now produce natural flours with new texturizing, gelling and thickening properties that can be used in a wide range of applications: from pasta to desserts, from bakery to meat, from deli to vegetarian/vegan.

In particular, HI-MODI FLOUR is a physically modified corn flour with new functionalities:
- Texturizing, Thickening, Stabilizing
- Increased processing tolerance and shelf life stability,
while the NEWGEN range includes functionalized physically modified flours from pea, chickpea and lentil and is able to increase the plasticity of a mass, give more resistance to mechanical stress and avoid loss of structure during heat treatment.
Application testing carried out by a number of academic institutes as well as partner customers show good results in pasta, bread sticks, snacks and sauces (gluten-free, too).

HI-MODI FLOUR and the NEWGEN flours contain no E-numbers, allergens, GMO nor are chemically modified. They are modified on-site at the flour mill and are made in Italy from a fully monitored field-to-mill chain. These flours, and other functional ingredients as well as research activities on by-products from cereals and legumes are the result of the collaboration (since 2015) of complementary know-how: MartinoRossi, with their total control of the field-to-mill chain and their important presence in the market of grains and legumes; Hi-Food, focused on the research and development of new natural ingredients with technological functionalities, conveniently located inside the Science Park of the University of Parma.

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.

Visit us at FIE – Stand 11.0A94


25

Oct 2017

Partnership with MartinoRossi

An important partnership is born for the Italian food business in the field of natural ingredients, allergen-free. Two Companies join forces for the development and manufacturing of technologically functional ingredients: MartinoRossi SpA, owned by the Rossi family of Cremona and the young Hi-Food SpA of Parma, innovative start-up founded less than five years ago.

In 2015 the two companies initiated a close working path for the study and development of new technologies for the production of innovative flours and new natural ingredients, leveraging on their complementary know-how: on one hand MartinoRossi, with their total control of the field-to-mill chain and their important presence in the market of grains and legumes; on the other hand Hi-Food, focused on the research and development of new natural ingredients with technological functionalities.
Starting from a variety of gluten-free cereals and legumes MartinoRossi will produce natural flours with new texturizing, gelling and thickening properties that can be used in various fields of application: from pasta to desserts, from bakery to meat, from deli to vegetarian/vegan.


15

Oct 2017

Rai TGR Europa - HI-FOOD inside University of Parma

Hi-Food is pleased to announce its relocation, moving the R&D labs and offices inside the Science Park of the University of Parma. The University of Parma is hosting in their Science and Technology Park those companies interested in a continuous collaboration path, taking advantage of a privileged relationship with the academic faculty and structures. It is an innovative way to think about University: an environment of innovation and participation where to meet and exchange ideas, where academic research meets the industrial world.