On September 26th, an exclusive event was held at Faravelli’s headquarters in Nerviano, in collaboration with its Japanese partner, Nagase Viita Co., Ltd..
Numerous industry professionals attended the event, which focused on exploring the potential of trehalose and its application in the bakery industry, thanks to TREHA®, distributed in Italy by Faravelli.

The day began with a series of technical presentations. Gabriella Bottega from Faravelli Food Division introduced the main benefits of TREHA® for enhancing freshness and texture in bakery products. Following this, representatives from Nagase Viita, who traveled specifically for the event, provided a detailed analysis of trehalose's chemical characteristics, highlighting its effectiveness in preserving product quality by reducing dehydration, slowing the retrogradation of starch, and protecting proteins.

The highlight of the event was the presentation by Master Pastry Chef Luigi Biasetto, who demonstrated the practical application of TREHA® through five original recipes:

• Soft bread: A fluffy texture and long-lasting freshness, thanks to TREHA®'s ability to retain the bread's natural moisture, offering a simple yet elevated taste experience.
• Gluten-free vanilla muffin: Perfect sweetness and exceptional softness, even without gluten. TREHA® proved to be the ideal ally in maintaining both structure and flavor.
• Almond glaze: A perfectly balanced sweetness with a smooth, flawless texture.
• Lingue di gatto: Thin, fragrant, and incredibly crispy, enhanced by TREHA®'s stabilizing effect, which improved the crispness without sacrificing the delicate flavor.
• Apricot purée: A velvety, fruity cream with a brilliant color, where TREHA® enhanced the natural flavors while preserving the fruit's qualities over time.

Thanks to TREHA®'s unique properties, these recipes showcased how it is possible to improve product quality while maintaining both stability and freshness.

The event concluded with a Q&A session, during which attendees had the opportunity to engage with representatives from Faravelli and Nagase Viita. It was a day full of technical insights and tastings, with a clear focus on innovation in the bakery industry.

For more info, please contact food@faravelli.it