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An invincible union: creams and flavourings for a highly customised product

From pre- and post-baking to plant-based alternatives, the water-based creams of SELVANIA 1971 and the flavourings of SACMAR, represent the perfect partner for either developing new products or revitalising historic ones together.

Water-based creams are the perfect solution to complement all bakery products for industrial confectionery, where the comfort food market is seeing further growth.

SELVANIA 1971, an Italian company based in Milan, focuses precisely on these water-based creams, offering customers a basic catalogue and, above all, a customised service. It is distinguished by its ability to create an exclusive, totally 'tailor-made' product, by putting laboratory technicians at the complete disposal of the customers who are ready to study and create a unique product.

SELVANIA 1971 is technologically impeccable, of high quality, and reliable for both pre- and post-baked products.

Working alongside SELVANIA 1971, whose production capacity reaches 6 million kilos per year, is the flavourings company SACMAR, who specialise in solutions for the sweet industry.

It is from the union of these two skills that a new and unique service is created, capable of interpreting the customer needs, which are trialled, measured and tested to complete satisfaction. The creation of a new product is always the result of an alchemy of competence and creativity, market expectations, and the research and development needs.

SELVANIA 1971 is the partner for realising a project, meeting a challenge, creating an idea, or developing products that do not yet exist and can be created together. A company with whom to update ongoing products that require revision; for example, reformulating according to current EFSA guidelines.

The emphasis is on SELVANIA’s aptitude towards plant-based products in a growing market where attention to sustainability and well-being is being demanded, without forgetting taste.

For more information, contact SELVANIA 1971 s.r.l. via email.

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