In the canning sector, CAISIAL proposes itself as a prototype developer of a wide range of innovative products thanks to the combination of canonical processes with cutting-edge technologies that also make use of enzymatic tools.

The center is equipped with a multifunction universal cutter capable of shredding, cooking, concentrating and refining products, arranged in series with respect to a prototype system including filler, seamer, encapsulator, pulley, thermal stabilization system and aspirator.
From the reinterpretation of classic recipes, also making use of a skilful use of enzymes, products are born that range throughout the preserves front: from ready-made sauces to legume and cereal salads, from compotes to pickles and pickles, from jams to anhydrous creams.

Centro di Ateneo per l'innovazione e
lo Sviluppo dell'Industria Alimentare

Via Università 133 – Parco Gussone  80055 – Portici (NA)