Innovation & contribution in gastronomy
FLAVORS AND NEW FOOD PRODUCTS
–FOCUS ON HEALTH
- MEDICAL-NEUROSICENTIFIC BACKGROUND
- KNOWLEDGE OF HUMAN MIND, BODY AND NUTRITION
- MAXIMUM IMPACT ON THE SENSORIAL EXPERIENCE WITH FOOD
–HEALTHY
- ALL NATURAL PRODUCTS
–ENVIRONMENTALLY FRIENDLY
- ECOLOGICALLY-MINDED
NEW AND UNIQUE FOOD PRODUCTS
MICRI
–COOKING BASE
–ALL NATURAL, NEUTRAL, COLORLESS, ODORLESS, TASTELESS, TRANSPARENT
–NO FAT, MINIMUM CALORIES,
–SEMISOLID WATER
–HOT OR COLD, SWEET OR SAVORY
NEW IDEAS
TO CREATE UNIQUE PRODUCTS
– YOGURTS
– SPREADS, MARMELADES
– DRESSINGS, SAUCES
– SPICE BLENDS
TEXTURE VARIATION
Original MICRI (honey-like texture)
MICRI Gel Texture
MICRI Film
INNOVATION (Products cont’d)
WATERS
– NATURALLY FLAVORED WATERS
– DESIGNED TO COMPLEMENT PREPARED FOODS AND MEALS
– VISUALLY STUNNING; UNIQUE
CHOCOLATE
– ORGANIC
– MADE FROM SCRATCH
– LOW CALORIE
– MORE FLAVOR, LESS FAT
DESIGN
CRAFT ORIGINAL DESIGNS for:
–LOGO
– SPACE AND RESTAURANT ARCHITECTURE (DINNING ROOM, KITCHEN, GREEN HOUSE….)
– FLATWARE
– SILVERWARE
– GLASSWARE
–TABLE LINENS…….