Formec Biffi is going to increase daily production of chilled products to tens of thousands of units, allowing the company to increase the offering of ‘veggie’ options to the consumers. “When it comes to chilled products and new technology” – says Pietro Casella, chairman of Formec Biffi, “the basil processing technique we use in the manufacture of our pesto genovese is definitely worth mentioning. This technique is the result of ongoing research into new production methods in collaboration with Piacenza University’s faculty of agriculture. It allows us forego pasteurization and complete preservation the fresh basil’s natural flavor, resulting in a sauce with a truly exceptional taste”.
The market is experiencing ever-increasing demand for lighter, healthier options and a return to more traditional flavours. For this reason Formec Biffi has created a range of vegetable-based sauces which has already been well received by retailers. The resulting forecast for 2014 is a turnover of 85 million euros. A large part of this will be thanks to export, above all to the United States, the European Union and Japan.
