Technology and safety

From Nature to the Plate: the The Villa Food Method

Villa Food holds two patents that are the foundation of our innovative, competitive, and advanced approach to foodservice. We are among the first companies in Italy to adopt a production process that combines low-temperature vacuum cooking with an extremely high-pressure cold mechanical treatment (HPP - High Pressure Processing), without adding preservatives or additives to preserve the food. This combined process ensures safety, authenticity, and superior quality throughout the entire production line, from raw material selection to finished product.

 

Vacuum cooking ovens production area Villa Food

Low-Temperature Vacuum Cooking

This controlled technique used by Villa Food helps prevent microorganism proliferation while maintaining the natural taste, color, and aroma of foods, preserving up to 80% of the vitamins and minerals of the raw product. This cooking method reduces surface drying waste and produces very tender products. Yields are significantly higher compared to traditional cooking methods, which typically use about 60% more heat. This results in less weight loss, reduced waste, and lower costs.

 

Reducing  weight loss, waste and costs.

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Cold pasteurisation system in the production area of Villa Food

High-Pressure Cold Pasteurization System (HPP)

Using an equipment system that treats food with pressures up to 6,000 bar, Villa Food's HPP (High Pressure Process) system directly and specifically targets residual bacterial loads without altering the food's structure, unlike thermal pasteurization. It’s a highly advanced process that prevents spoilage, extends shelf life, ensures maximum safety, and preserves the nutrients and organoleptic properties of foods, eliminating the need for added preservatives and chemicals.

 

Gulaschsoups with potato decoration, bowls of spices and rosemary