HOME COMPANY PRODUCTS RECIPES PRODUCED IN ITALY RESEARCH CONTACTS HOME COMPANY PRODUCTS RECIPES PRODUCED IN ITALY RESEARCH CONTACTS Birth of a passion Foodlab was born from a passion for cooking First of all the choice of the best fishermen and breeders, then the careful processing of strictly fresh fish with artisanal methods. The filleting is done by hand as well as the salting made with coarse sea salt. The smokes are never too strong and are made with the smoke of beech, oak and walnut. Another important step is the careful adjustment of times [...] Read everything Foodlab was born from the passion for cooking. Gianpaolo Ghilardotti started out as a cook, and he was so convinced that good food is made only with the best ingredients that he chose to go over to the producers. From the search for the best and from passion, Foodlab was born, in the belief that only the freshest meats, natural smokings, marinades and aromas [...] Read everything FRANCHISING Go to the site >> Follow us on facebook Follow us on twitter Company Who we are Media Where we are Research and development Quality Research Work in progress Contacts Tel. 0524.96.423 Fax 0524.96.486 info@foodlab.net © 2012 Foodlab srl - VAT number 02133340345 Rea n ° 213254 - share capital € 1.000.000, 00 iv Strada Prov. per Cremona, 97/3/4 43010 - Polesine Parmense (PR) Follow us on facebook Follow us on twitter Privacy | Website by Clicom

HOME COMPANY PRODUCTS RECIPES PRODUCED IN ITALY RESEARCH CONTACTS HOME COMPANY PRODUCTS RECIPES PRODUCED IN ITALY RESEARCH CONTACTS RESEARCH AND DEVELOPMENT Quality Research Work in progress Research FRES.CO.project (collaborative project between Foodlab srl., Experimental Station of the Preserves of Parma, Zooprophylactic Institute of the Venezie - Ichthiopathology section, Eurofishmarket) The acronym FRES.CO. stands for fresh and frozen product: the project concerned smoked Norwegian salmon packaged in vacuum-packed bags by comparing the product processed and marketed fresh and that marketed after a freezing phase, according to different times and temperatures (3, 6 months and T ° = -8 / 10 ° C, T = -18 / 22 ° C): the impact of this process was evaluated from a chemical-physical, sensorial and microbiological point of view. The sensory decay of the products subjected to freezing was remarkable. Furthermore, an analytical method based on the NIRs (Near infrared reflectance spectroscopy) technique has been standardized, capable of identifying a sample with reproducibility in a few minutes and distinguishing if it has ever been subjected to freezing. ( Download the pdf ) Company Who we are Media Where we are Research and development Quality Research Work in progress Contacts Tel. 0524.96.423 Fax 0524.96.486 info@foodlab.net © 2012 Foodlab srl - VAT number 02133340345 Rea n ° 213254 - share capital € 1.000.000, 00 iv Strada Prov. per Cremona, 97/3/4 43010 - Polesine Parmense (PR) Follow us on facebook Follow us on twitter Privacy | Website by Clicom