EUROVO SERVICE: THE FOOD SERVICE CHANNEL REORGANIZATION PROJECT
“Tradition is one of the cornerstones of our company, as well as Innovation.”
The words of Federico Lionello, sales and marketing director of the Eurovo Group, fully express the spirit of Eurovo Service and offer us the opportunity to tell you about our lines.
FIRST LINE
Already present and appreciated on the market for years, this is the first choice for professionals looking for safe, reliable and stable egg products.
Actually, the Eurovo Service egg products guarantee practicality, safety and hygiene while maintaining the organoleptic characteristics of fresh eggs. Moreover, their use allows professionals to get repeatable and constant results, to dose the product more precisely, reducing waste, production time and cutting costs.
During 2019 we want to give this line a new look, more contemporary but, at the same time, combining the concept of craftsmanship and the use of selected high quality ingredients. Starting from the keystones of the brand graphic design, the new packaging will explain the product well and quickly. The look is cleaner and more elegant, in step with the times, and wide space remains dedicated to the extras, now even more readable.
ELITE LINE
Élite Line was created to meet the growing demand for raw materials coming from alternative farming; egg products made of 100% Italian A eggs from barn-raised hens, coming from a complete, certified and vertically integrated supply chain, is the prompt response of Eurovo Service.
The requirements are controlled and guaranteed by an independent certifying body monitoring all the production phases, from the feed production up to the packaging of the finished product.
The new references (Whole Egg, Yolk, Egg White, Special Whole Egg and Special Yolk) stand out for being highly professional for all Food&Pastry sectors.
Facilissimo and Facilissimo Fresh belong to this Line: two perfect solutions for making meringues, mousses, cakes and macaroons.
BAKERY INNOVATION LINE
At SIGEP we launched two innovative proposals of semi-finished products made of 100% Italian A eggs from barn-raised hens: Pâte à bombe and Meringa Evolution.
Thanks to our Research & Development department two new highly technical semi-finished products have been developed, with a very high service component, specifically designed to meet the needs of professionals working in the pastry, artisan gelato, gastronomy and catering fields with the aim of simplifying the work of the craftsman and allowing to reducing the times.
The two new references Pâte à bombe (egg yolk-based semi-finished product) and Meringa Evolution (egg-white-based semi-finished product) are highly versatile pasteurized products that guarantee reducing time as they are always ready-to-use and boast a 1-year shelf life.
Pâte À Bombe Eurovo Service Bakery Innovation is a unique product on the market, ideal for producing butter cream, parfait and artisan gelatos, also perfect for lightening mousse and tiramisu. It has an excellent palatability and it can be whipped again several times keeping its structure.
Meringa Evolution, Italian meringue, is a highly technical pasteurized product that can be whipped at any temperature. Ideal for lightening creams, mousses, artisan gelatos and sorbets, it can also be used for decorating and topping anniversary cakes, fruit base mousse, Bavarian cream and semifreddo.
“Our goal is searching for solutions whose service component is extremely high for products making easier the life of professionals who care to the quality of raw materials, who are willing to learn, experiment and propose new food experience in their recipes.”
