Company insight Flavour first
Faravelli Group has long been known as a global distribution specialist, with a well-established presence in several countries around the world: the company has its headquarters in Italy, established in 1926, and subsidiaries in Germany, Spain, Czech and Slovak Republic, Hungary, the US and China. For the past few months, the group has also been active in France, with a growing commercial presence.
F
aravelli Group accompanies its partners with competence and sensitivity towards innovative
choices, to formulate the future with reliable and sustainable ingredients and solutions. True to its mission, the group has sought to evolve over the years, and the company’s core business has broadened to encompass the production of functional systems and stabiliser blends for the food industry.
From raw materials to customised solutions Based on hydrocolloids, FARA functional systems and stabiliser blends are conceived to meet customers’ specific requirements, in terms of texture and stability, and make recipes and formulations feasible and cost-effective. The blends include emulsifiers, natural hydrocolloids and functional ingredients that give foods and beverages unique characteristics, for example, a well- defined structure, good resistance to thermal stress, improved consistency, or a characteristic taste.
Faravelli has developed a range of functional systems purposefully dedicated to the vegan and vegetarian bakery market.
(PBFA), taste is the main driver in consumer decision-making. Therefore, it is important to offer products on the market that are not only healthy but also have the organoleptic characteristics that consumers are looking for.
“FARA functional systems and stabiliser blends are conceived to meet customers’ specific requirements, in terms of texture and stability, and make recipes and formulations feasible and cost-effective.”
FARA functional systems can be used in the most varied sectors of the food industry. One rapidly growing trend, the plant-based diet, favours the consumption of plant-based foods, such as fruit and vegetables, but also nuts, seeds and oils, whole grains and legumes. In addition, although not biologically classified as plants, mushroom and algae products are also included in the definition. According to a study that Mintel released in 2017, which is also collected by the Plant Based Foods Association
Ingredients Insight /
www.ingredients-insight.com Vegan and versatile
Faravelli recently developed a range of functional systems purposefully dedicated to the vegan and vegetarian bakery market, an industry in which appearance is a fundamental factor that can have a decisive impact on the purchasing experience. As operators in the industry well know, a golden, shiny surface is immediately synonymous with fragrance, freshness and quality. Faravelli functional systems division proposes several specific ingredients for
the surface treatment of bakery products, and is able to give them the characteristics that make them inviting and appetising. FARAMIX FV-106 is a very versatile functional system of the FARA line, formulated by Faravelli’s Food Application Laboratory, an innovative in-house centre located in Italy, which is devoted to research and development activities. FARAMIX FV-106 is ideal for vegan products because it is formulated without eggs.
It is based on modified starch and is deal for both sweet and savoury baked goods, imparting a glossy, fragrant and golden-brown appearance that is truly irresistible and inviting. FARAMIX FV- 106 is excellent for decorating the surface of baked products with seeds, grains or coconut flakes.
When diluted, it can be used to directly treat the surface of baked goods; it is also excellent preparatory treatment for filling and freezing processes. ●
www.faravelligroup.com 45
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