Lafood® Group is a dynamic company, strongly oriented to research and development for the application of biotechnologies and innovative enology specialities.
To support these continuous research activities, Lafood® relies on a team composed of professionals having specific experiences and by young technicians who have graduated in food Technologies; this is because the firm strongly believes in the positive contribution young people can give to the company and it invests in their training/education.
Lafood project comes from an idea of Massimiliano Zingaropoli in the 1996 with the purpose to introduce the knowledge gathered in the biotechnological industry inside the wine sector. Originally the company was founded as a supplier of oenological biotechnologies in the south Italy.
The firm has had a rapid growth and, in 2010, it has started to work internationally rapidly becoming one of the most important brands in the oenological biotechnologies sector internationally.
The corporate mission is “to provide high quality biotechnologies for the production of modern and international alcoholic beverages” and on this philosophy the company has developed its activities.
The modern consumers’ preferences are pointed towards distinctive, elegant and sustainable alcoholic beverages.
Research and development
Lafood mainly operates in the wine sector and, since 2011, thanks to the collaboration with the Prof. Zironi of the department of Food Sciences of the University of Udine, the “Low Input SO2” project has originated.
This project aims to reduce and/or eliminate the use of sulfites during the wine-making process, as these are considered the main allergens present in wines and are less appreciated by the market and by discerning consumers. The use of low impact materials during the winemaking process does not only reduce resources consumption, but it also leads to the production of wines that do not contain allergic ingredients or non-essential additives.
The company’s philosophy has therefore been directed toward research projects and the development of new techniques and products that help to produce more sustainable wines and with a low level of SO2. The continuous research focused on these aspects has led to the realization of a new range of yeasts and nutrients.
Realization of a new range of yeasts and nutrients.
iYEAST® includes second generation yeasts and nutrients obtained through the reproduction on a complex substrate, which provides to the yeasts a strong fermentative capacity with the production of aromatic compounds, high resistance to thermal stress and to alcohol. In addition, all the yeasts produced are compliant with the oenological CODEX OIV and the company is certified according to international standard ISO 9001:2015.
Strategy, research, know how
Lafood created a strategic partnership with the Rewine Consulting, research and advisory/consultancy firm which operates at international level and it is composed by professionals working in the oenological sector and in the agro alimentary industry.
The synergy between the high quality products of Lafood and the experience and the know-how of the Rewine’s team has extended the research and experimental work along the production chain (from the vineyard to the bottle) obtaining excellent results during the winemaking carried out among some of the most important wineries of the world.
The results achieved from this research have become the starting point to improve the marketed products year by year in order to ensure an ongoing level of consumers’ satisfaction.
ISO 9001 Certification: this standards is designed to help organizations ensure that they meet the needs of customers and other stakeholders while meeting statutory and regulatory requirements related to a product or service. ISO 9001 deals with the fundamentals of quality management systems, including the seven quality management principles upon which the family of standards is based.
Management systems for food safety
ISO 22000 certification: international standard specifies the requirements for a food safety management system that involves the following elements: interactive communication, system management, prerequisite programs, HACCP principles.
Lafood® believes in the transparency as a tool for professional growth and as a methodology to create a durable partnership with customers. Furthermore, in order to stimulate the research within the oenological sector, to encourage the good practice of continuous improvement, and the sharing of information, Lafood® and Rewine frequently publish research results on sector magazines and on their websites.
To support these continuous research activities, Lafood relies on a team composed of professionals having specific experiences and by young technicians who have graduated in food technologies; this is because the firm strongly believes in the positive contribution young people can give to the company and it invests in their training/education.
The experience has shown that only from the synergy of these components it is possible to generate that added value which is much sought-after by the market and which is necessary to compete in a competitive industry.
Our thanks go particularly to all those who have believed and will believe in Lafood® project.
Lafood® Group Staff