Valle Fiorita Catering SRL
Project: Low glycaemic index bakery products for the Silver Population
Valle Fiorita’s project objective is to produce bakery products for members of the silver population affected by diabetes, obesity, and cardiovascular problems. The project focuses on the scale-up of low glycaemic index bakery products from small laboratory tests to industrial production, subsequent market launch, and internationalisation. These products will be characterised by a combination of sourdough obtained from lactobacilli for natural reduction of the glycaemic index, whole meals, and alternative raw materials.
A clean-label, low GI bread rich in fibre and protein
The Valle Fiorita R&D team has achieved its goal to apply an optimised bioprocess to producing a low glycaemic index (GI) sliced bread on an industrial line. Assessments of the nutritional and sensory characteristics have confirmed the functional properties – high fibre content, source of protein and low GI. Tests have also been carried out to identify the best packaging method and material for an extended shelf life with delayed staling.
Most manufacturers of low GI foods rely on the use of, for example, sweeteners, additives and reconstituted whole flour. Valle Fiorita chose a different approach by using fermented and stabilised wheat products, which are high in antioxidants, vitamin B, fibre, proteins and other nutrients.
During the project, Valle Fiorita found that sour dough fermentation, with selected lactobacilli as the starter culture, improved the texture and other sensory properties.
The result is a clean-label, low GI bread rich in fibre and protein and suitable for people with type 2 diabetes and at risk of cardiovascular disease.
Sectors involved: Agro-Food
Partner country: Italy
Voucher(s): Scalability and Internationalisation Voucher
Part of consortium: No
About Valle Fiorita Catering SRL
Valle Fiorita is one of the most important and dynamic Italian companies in the bakery foods and sandwiches market. Valle Fiorita products are a perfect mix between Italian baking tradition and modern innovation. In fact, the company produces healthy and tasty bakery products every day, through the use of sourdough biotechnology, high quality practices, and raw materials.
One of the most important areas in Valle Fiorita is their R&D sector, which contributes to producing starters for sourdough, keeps every processing phase under control, and constantly creates new products based on nutraceutical and new, edible biotechnological trends.