- About us
- Company details
FOODCOM selects the best ingredients to transform milk and meat in excellent products, offering all its expertise and personalized and specialized assistance.
TO EACH HIS OWN
We formulate dedicated recipes looking for the best solution for each technology. The same approach drives the "meat" business thanks to the formulation of high concentration mixtures for direct use in meat, anatomical cuts or doughs for sausages with the aim of improving the organoleptic characteristics, food safety and shelf-life quality of the product.
WHAT WE DO HAS VALUE FOR HOW WE DO IT
We operate in full respect of each production, preserving its tradition, which is the cultural heritage of a territory by applying the most advanced technological solutions on the market always with the utmost professional ethics and intellectual and personal honesty. We give value to everyone in every role.
Year of establishment:
2006
Number of employees:
FROM 10 TO 19 EMPLOYEES
Annual turnover:
between 2.5 and 5 million Euro
Reference year of turnover:
2021
Export turnover:
0
Activities:
FOOD INDUSTRIES
Production of milk derivatives
Wholesale trade of dairy-cheese and egg products
- Videos
- Catalogue
FOODCOM: INSIDE THE MILK
Products brochure
- Contact Information
- Business Proposals
Company:
FOOD.COM S.R.L
Web site:
Address:
VIA DELL'INDUSTRIA, 7
City:
CAPPELLA CANTONE (CR)
Zip Code:
26020
Social media:
Tag:
No business proposals uploaded
- Map
STARTERS
Lactic acid bacteria are foundamental for the fermentation of cheeses. Find out which combination of the various strains is the best solution depending on your production technology and the characteristics of your product.
Web site
https://www.foodcom.it/cheese.php
COAGULANTS
From the most traditional calf rennet to microbial coagulants, fermentation chymosin or vegetable rennet: they all guarantee an optimal level of production thanks to the right coagulating force.
Web site
https://www.foodcom.it/cheese.php
Documents
ADJUVANTS
Solutions to enrich your product (salts, flavorings or proteins), counteract or prevent the onset of some problems.
Web site
https://www.foodcom.it/cheese.php
MOLDS
Our technicians are particularly qualified in this sector, they have gained great experience in France, a nation that has developed skills and quality at high levels in mold treatment.
Web site
https://www.foodcom.it/cheese.php
BIOPROTECTION
Our blands of high-concentration strains helps to counteract contaminating organisms by improving product stability with an extension of shelf-life.
Web site
https://www.foodcom.it/cheese.php