Next Cooking Generation

The main problem for food operators is food safety; every day we witness cases of intoxication, deaths, etc. due to non compliance with food safety and that have a high social cost for society.

Our solution, that utilized the “induced maturation” allows to sanitize the raw materials trough ultrasound waves breaking down the bacterial load.

Also, in the same time, allows to cutting food cost up to 40%,improve the softness,energy saving up to 70%, shelf life elongation for three times and cutting time activities up to 50%.

International patent, we don’t have direct competitors but indirect that we can identify in dry aged technology.Round A of funding; we’re looking for 1.500.000,00 € to scale up: 40% marketing, 30% operation, 10% legal protection, 20% R&D