Research and Innovation

Commitment in the field of nutraceuticals

Healthy eating is much more than a promise. The start and end point of each choice is the desire to feed and have a positive impact on health at the same time. The research laboratory, led by Dr. Francesca Varvello, combines the rigorous selection of cereals with the continuous study of production processes, in synergy with universities and technologically advanced milling industries. These are essential requirements for providing flours and products with a high nutraceutical value, in order to offer foods that are both healthy and delicious.