Research and Development

S.T.S. srl invests in research and development so as to achieve specific immediate and long-term goals. It is always up-to-date on the latest scientific studies having to do with diet and nutrition, chemistry and microbiology, including the most recent scientific publications. It is in constant contact and cooperates with important research institutions, such as the Experimental Station for the Food Preserving Industry  (SSICA) in Parma and accredited laboratories specialising in consulting and analysis for the food industry and the environment, such as the Safety Assurance Food & Science Technology (SAFEST) Laboratory. 


S.T.S. srl is affiliated with the Italian Association of Refrigeration Technicians (ATF - Associazione Tecnici del Freddo) - WWW.ASSOCIAZIONEATF.ORG

S.T.S. srl, thanks to its great passion for the world of meats, is always very attuned to matters having to do with food safety and, consequently, consumer safety. It therefore stays up-to-date on the latest:

Documents published by the Ministry of Health.

Studies reported by the Italian National Institute for Research on Food and Nutrition (INRAN).

Food Safety studies conducted by the European Authorities.

New studies developed by the WHO (World Health Organization).

Recommendations and Studies developed by the EFSA (European Food Safety Authority).

Through research and development, S.T.S. aims to cooperate with important cured and dressed pork producers and research institutes for the purpose of producing healthy products which also maintain the authenticity of traditional products, which we are able to do thanks to our accredited staff.

Thus, the formulation of a greater number of recipes for, and constant analytical testing on, products such as:

° Fermented, smoked or otherwise cooked products made with the use of natural antioxidants and fewer chemical additives. 


Moreover, we work to solve the problems that most often effect aged and fermented products, such as:

° APPEARANCE: presence of dark spots and red colour is uneven and/or dull;

° FIRMNESS: Prosciutto Crudo hams that have a high proteolysis index and are therefore soft, as well as products with too much moisture;

° FLAVOUR: rancidity, acidity, bitterness, "doughiness" and a metallic taste;

° FRAUD: the fraudulent addition of nitrates and nitrites to P.D.O. and Domestic (Nazionali) products.


All of these services are supplemented by the creation of processing plants and our commitment to environmental sustainability and energy efficiency.

We therefore offer product innovation as well as technological and processing innovations.