Services
HOMEPAGE/Services
PRIVATE LABEL PRODUCTION
All our product lines are present on the Italian and international market under both the Macé brand and the private label.
Thanks to the know-how of our R&D department, combined with state-of-the-art technologies such as HPP, we are able to offer high-quality, nutritionally rich and naturally good products.
We support our customers from the design of their assortment, to the choice of packaging and formats that best suit their business goals. We work together with the customer on the finalisation of recipes and offer advice on label design (graphic and legal).
Our quality, your brand.
PASCALIZATION (HPP - High Pressure Processing) FOR THIRD PARTIES
Macè was the first company in Italy to use, for the production of fresh extracts, HPP or PASCALISATION technology: a non-thermal food preservation process that, by exploiting high hydrostatic pressures, eliminates unwanted microorganisms.
HPP treatment stabilises products and extends their shelf-life. The end result is food that retains its nutritional and organoleptic characteristics for longer (3-5 times longer) and is microbiologically stable and safe.
Which products can we process with HPP?
How we work
Are you interested in extending the shelf life of your fresh products? Contact us.
All our product lines are present on the Italian and international market under both the Macé brand and the private label.
Thanks to the know-how of our R&D department, combined with state-of-the-art technologies such as HPP, we are able to offer high-quality, nutritionally rich and naturally good products.
We support our customers from the design of their assortment, to the choice of packaging and formats that best suit their business goals. We work together with the customer on the finalisation of recipes and offer advice on label design (graphic and legal).
Our quality, your brand.
PASCALIZATION (HPP - High Pressure Processing) FOR THIRD PARTIES
Macè was the first company in Italy to use, for the production of fresh extracts, HPP or PASCALISATION technology: a non-thermal food preservation process that, by exploiting high hydrostatic pressures, eliminates unwanted microorganisms.
HPP treatment stabilises products and extends their shelf-life. The end result is food that retains its nutritional and organoleptic characteristics for longer (3-5 times longer) and is microbiologically stable and safe.
Which products can we process with HPP?
- Sausages and cold cuts
- Dairy products of different consistencies
- Canned fish
- Fruit and vegetable products
- Ready meals (first and second courses, piadinas, etc.)
- Products for children
How we work
- We offer a preliminary consultation (feasibility study)
- We carry out an initial in-car test giving the customer the opportunity to test the shelf-life increase
- We provide a quote for the cost of HPP treatment and logistics
Are you interested in extending the shelf life of your fresh products? Contact us.