SweetsFactory Srl collaborated with two teams from the University of Teramo. The first challenge’s goal was increasing the nutritional value of the croissant by adding probiotics and incorporating new foods or new ingredients regulated by EU food legislation. The second collaboration aimed at developing a healthy version of the Italian croissant ‘cornetto’ by improving its nutrional characteristics using less butter and partially replacing flour.
Activities are funded by the ERASMUS+ Knowledge Alliance project ASKFOOD “Alliance for Skills and Knowledge to Widen Food Sector-related Open Innovation, Optimization and Development”, Project Number 588375-EPP-1-2017-1-IT-EPPKA2-KA.
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