FoodSolution to optimize results and time is equipped with a pilot plant, composed of machinery and equipment capable of producing with an industrial system, all the phases of the process, which will then be proposed in the final project, in order of volumes and required production capacity.

FoodSolution addressing even international operators allows to observe live all the phases of the industrial process carried out in its own research laboratory, through the audiovisual filming system, avoiding unnecessary travel.

Here are the phases that the operational part is responsible for:

• Phase 1. Acquisition of the material directly from the collection point.

• Phase 2. Maintaining the raw material received in cold storage capable of retaining all the organoleptic characteristics, up to the time of the start of the process.

• Phase 3. Evaluation of the equipment and the procedure necessary for the processing of the raw material, if any particular machinery is required, not present in the laboratory equipment list, this will be acquired in a short time due to the agreements established with the plant builders.

• Phase 4. Being, mainly of raw material coming from the fruit and vegetable sector, it is important the cleaning process, to eliminate the edible part from the waste, for this we will use cutting and washing systems with traditional systems, but with innovative technical details.

• Phase 5. It is the one in which the edible part must be given, the aspect that it will keep in the finished product, whole in pieces or in puree, in relation to the request of the reference market, to give the greatest added value to the finished product.

• Phase 6. Packaging choice, in agreement with the customer and with the domestic or collective reference sector, the packaging will present the product, in many cases even without a direct vision, it will have to take into account both the logistics inside the production site, and the practicality in use as well as environmental impact for disposal once the task is fulfilled. Food Solution directs in the choice, the use of a flexible packaging, in line with the current market situation, that besides being a valid alternative to the traditional rigid packaging (bottles, jars), creates advantages both in terms of space occupied before use that is easy to dispose of after use, the envelope.

• Phase 7. That of commercial stabilization, in relation to the type of request of the reference market, and to the protocols developed by the Food Solution R&D area, we can treat the product based on the shelf-life and logistics indispensable for marketing, from short periods inside the cold chain, which for a long time out of the cold chain, and in this the packaging, represented by the envelope is the most suitable to satisfy both situations.

The stabilization process that allows LSL (Long Shelf Life) of the products (any food product!) Is a synthesis of patent elements shared in FoodSolution and research for over 20 years in the field of food processing that ensure the revolutionary way of transporting, storing and consume food.

• Step 8. At the end of the stabilization process, to certify the correct application of the protocol, and before the final presentation to our client, some samples are taken, for chemical, micro-biological and shelf-life analysis, which will be performed in certified laboratories that will produce reports, which once evaluated and validated, will allow the conclusion of the experimental process, and the delivery of the protocol together with the project to implement the final plant at the requesting entrepreneur.