A genuine innovation, by 10 women researchers.
Ten women, all chemical engineers, all under 30, fellowships and doctoral students-researchers in the laboratory of the department of Food Technology and Computer Engineering, University of Calabria (DiMes), in Italy, under the supervision of Professor Bruno De Cindio, turned a simple idea into a revolutionary product.
An idea that will surely entice the giants of the food industry...
The idea of the group was to create an alternative to conventional dressings in sachet-serving (such as mayonnaise, ketchup, etc.) that would not only contain extra virgin olive oil, but would BE extra virgin olive oil, taking it one step further, by enriching it with herbs and spices of the Mediterranean, such as basil, lemon, even chili! Moreover, a convenient product, since the form of a gel allows it to "stick" in various foods such as salad leaves, thus preventing "oil leaking" on the clothes of those who consume!
"We had in mind all those who are in a constant hurry and have little time for lunch: mothers, office employees, people on the street," says engineer Valentina Mancina.
A product that meets the demands of the new consumer profile: who has little time to eat and consumes "ready to eat" meals, but doesn’t want to compromise on the quality and taste of what he consumes.
A gel-oil that is 100% natural, with no added artificial preservatives, that preserves all the organoleptic characteristics of olive oil as well as its beneficial properties. And, furthermore, with a lifetime corresponding to fluid oil!
Moreover, the fact that the researchers have created a product with great commercial value is also considered important, giving a positive sign for a country where unemployment is very high, and needs to deal with an increasing “brains migration” - as they call the phenomenon of more and more young scientists leaving the country.
Source: larepubblica.it