RESEARCH AND DEVELOPMENT
RESEARCH AND DEVELOPMENT
Constantly committed to improving our products, to the health and taste of our customers
Constantly committed to improving our products, to the health and taste of our customers
Valle Fiorita, thanks to the incessant investments in research and development, has received recognition in the register of companies as an innovative SME
(D.L. 24 gennaio 2015 n. 3 “Investment Compact”).
Research projects
Research projects
Some of the research projects we are involved in:
Some of the research projects we are involved in:Valle Fiorita is a privileged parter of many important Italian research Institutes. Our R & D department is constantly looking for the ideal combination of healthy eating and rewarding food in terms of taste.
Natural Yeast
It is the result of a research conducted in collaboration with the University of Bari. In more than two years of studies we have isolated 3 lines of yeasts from the areas of Altamura, Matera and Laterza to obtain a single yeast. This element is indisputably the top quality for all our products, both in terms of nutrition and freshness of the product for its entire duration.
Light Sandwich
This project is carried out in collaboration with the Ministry of Research, the Ministry of Economic Development and the University of Bari. We have succeeded in creating a sandwich with an extremely low fat content, with highly selected flours, natural yeasts and ferments. latex, with inside stuffed made of fresh vegetables.
Gluten free
Project conducted by our Research and Development department to reduce the amount of gluten in the flour below the current legal limits (20 ppm)
Gluten free
Gluten free Project conducted by our Research and Development department to reduce the amount of gluten in the flour below the current legal limits (20 ppm)
Organic-Vegan Products
In collaboration with the University of Bari we have produced a biological bread made with selected Italian traditional grains. In this way our products guarantee a better digestibility, a reduced glycemic index and greater antioxidant properties.
Products with a low glycemic index
Thanks to a partnership with the University of Bari we managed to obtain a natural yeast fermented by specific lactic acid bacteria. The results of this project are waiting to receive the patented certification.
Products with a low glycemic index
Thanks to a partnership with the University of Bari we managed to obtain a natural yeast fermented by specific lactic acid bacteria. The results of this project are waiting to receive the patented certification.
Panified without salt and yeast
This project is conducted in collaboration with ISPA-CNR Italian and aims to study some compounds alternative to salt to give flavor to the finished product. The obtained product will be without yeast thanks to the fermentative and leavening capacities of the selected lactic ferments.
Reuse of bread waste
In June 2016, the WASTEBAKE project was approved on the bio-technological reuse of bread waste, through fermentation with selected bacterial strains. WASTEBAKE has an international character, as it sees the collaboration of the University of Bari, the University of Helsinki and foreign companies.