Unigrà

News

25 January 2017

Sigep 2017, GLF focuses on well-being and innovation

At Sigep 2017, GLF once again renewed its commitment, alongside professional bakers, confectioners and bread makers, to help them meet the needs of consumers who are careful about “staying healthy”. There were a host of new products, starting with the consolidation of “Linea Verde”, the range of mixes for bread-making with a clean label. All the formulations have been enhanced with a yeast starter, an increasingly sought-after and respected ingredient. The spotlight was also on Risoli, a non-dairy alternative to butter developed in collaboration with the famous pastry chef, Luca Montersino, starring in an exclusive demo dedicated to this product at the Rimini exhibition. There were numerous other events on the stand: demonstrations of chocolate making with Lorenzo Puca, cake design with Fiorella Balzamo and bread making with Luca Franceschi.
News Archive