Behind a good idea, an innovative way of producing a good product , good food MUST be present at GREAT risk analysis (HACCP), a WISE research and development in order to ensure an effective Food Security and correct realization of your project.

A key area of the laboratory NIC -AL and Research & Development

This stems from our clients to develop NEW products , validate products and processes related to the production " HISTORICAL " defining in a clear, precise and scientific process parameters, indicators, biological and microbiological shelf life of the products.

 The main activities are in fact identified as:

• identification of the parameters of the raw materials used

• identification of the characteristic parameters of the finished products

• identification of the characteristic parameters of the production

• identification of the characteristic parameters related to the types of production ( craft, industrial , etc. )

• Defining the limits of compliance

• Definition of the stages of process sensitive

• methods of packaging

All parameters always identified on two action plans: 

- Hygiene Process

• field study

• Study with a challenge test

• identification of the parameters of the raw materials used

• identification of the characteristic parameters of the finished products

• identification of the characteristic parameters of the production

• identification of the characteristic parameters related to the types of production (craft, industrial, etc.)

• Defining the limits of compliance

• Definition of the stages of process sensitive

• methods of packaging