Virtute Naturae is a family business created in 2019 and dedicated to producing 100% natural food from local raw materials, thus promoting proximity trade and artisan productions.
All its preserves are produced by themselves, whether they are black olives, stuffed cherry peppers with blue cheese and caramelized onion; pear jam, gorgonzola and walnuts or tuna and cucumbers.
“Canned food is a whole world, in which there is still a long way to go and a lot to create and innovate.”Helena Ribot and Alexandre Amir, owners of Virtute Naturae
Problem: maintaining the organoleptic characteristics of your products
The greatest difficulty that Helena and Alexandre encountered when starting Virtute Naturae was the food they wanted to preserve and market. The intense flavor of its ingredients and its nutritional benefits made maintaining its organoleptic characteristics essential for them.
On the one hand, they had black olive, rich in polyunsaturated fatty acids (beneficial fats), fiber, vitamin E and vitamin A. Properties typical of the olive and that their products had to maintain after being sterilized.
And, on the other hand, they played and played with the contrasts of flavors in their stuffed cherry pepper preserves: with blue cheese and caramelized onion; pear jam, gorgonzola and walnuts or tuna and cucumbers.
Challenge: respect the taste, smell, color and texture of your preserves
Therefore, when considering the development of Virtute Naturae the first thing for them, was to respect the taste, smell, color and texture of their preserves . And secondly, to comply with health regulations to be able to offer a safe and stable product with an acceptable expiration date.
Solution: hire a food consultancy service
Both Helena and Alexandre knew that they needed the help of a professional. Therefore they resorted to BDN Food, a company that offers R&D services, training and consulting in the food sector. And their Technical Manager Albert Monferrer advised them to use an autoclave to solve conservation problems. And while searching they discovered the vertical autoclave from TERRA Food-Tech ®.
“Having an autoclave has represented for Virtute Naturae the ability to transform their business by expanding their range of products and accessing new markets.”Helena Ribot and Alexandre Amir, owners of Virtute Naturae
Based on this proposal, they searched for information online, contacted TERRA Food-Tech® and arranged a visit to its offices in Terrassa. There they explained in detail the operation of their autoclaves and advised them to find the one that is best adapteded to their current production needs.
“We highly recommend TERRA Food-Tech® autoclaves. And we do it for its value for money and its great technical service. A fast and efficient technical service, essential for a family workshop whose production interruption can cause many losses.”Helena Ribot and Alexandre Amir, owners of Virtute Naturae