The “ringlety” sour cherry of Újfehértó has outstanding physiological significance, while cow milk is naturally suitable for increasing its own Omega 3 and 6 fatty acid content, researchers of the University of Debrecen concluded. The innovative research findings have already been used in case of several food processing products, and have now piqued the interest of a prestigious sweets manufacturer in Italy. The 111-year-old Fabbri 1905 s.pA is a food processing company manufacturing base materials for beverages, ice creams, sweets and pastry products.
“I was very surprised when I met deputy minister László Szabó in Italy, and heard about the scientific findings of the researchers of the University of Debrecen in connection with sour cherry and dairy products. Coincidentally, one of our company’s most important products, which has made us known around the world, is also made with sour cherries, which we preserve in the form of a syrup. The recipe of this sour cherry product comes from the great-grandmother, and is more than 100 years old,” said Nicola Fabbri. On Thursday, the owner and general manager of the Italian company discussed the possibilities of cooperation with Zoltán Szilvássy, rector.
“We came here to negotiate about the areas and ways of cooperation with the University of Debrecen. We would like to create a product, the basis of which is milk and sour cherry, and which has special inherent values in terms of nutrition and health,” Mr. Fabbri added.
According to Zoltán Szilvássy, the research and development capabilities of the University of Debrecen is perfectly aligned with the needs of the Italian company.
“They need a university that can produce the necessary foodstuff prototypes, and can examine the physiological effects of the product in clinical circumstances, and the University of Debrecen can offer just that. We carry out the development, with continuous research harmonisation and consultation, up to the point of the prototype, and when a product is marketable, they will start producing it,” Szilvássy explained.
The experts of the university and the company will further discuss the details of their cooperation at a meeting to be held in a near future.
Press Office
