Appeared on the market in 2006 for the first time, FARA® blends by Faravelli Group have become a recognised reference for the food industrial sector.
Conceived for different applications by our Application Laboratory, FARA® blends are stabilizing systems based on hydrocolloids. They grant texture, viscosity and taste to a large variety of food products, always meeting specific needs of food operators looking for the “secret” ingredient which will make their final product become a success.
FARA® blends main functionalities are: creaminess, crystallization reduction, filling agent, freeze and thaw stability, gelling, mouthfeel, prevention of syneresis, protein stabilization, water binding.
FARA® blends main applications are: cheese, yoghurt, ice-cream, dessert, jam, fruit based preparations, confectionary, dressing, drink, meat, sauces.
Each project is innovatively and cost-attentive managed, never neglecting quality, safety and hygiene.
Faravelli Group’s services include:
- an Analysis Laboratory for raw materials and finished products
- an R&D Laboratory
- a plant for the production of small batches
- a modern production plant conforming to Quality, Hygiene and Safety standards (ISO 9001:2000, ISO 14001, IFS, BRC and HACCP)
- tailor made and standard packaging solutions
These services, together with the efficiency of our logistics and our experience in selecting raw materials, represent Faravelli Group’s steady commitment to customers’ satisfaction.