All the news about next cooking generation waveco®. Keep up to date!

Benefits of waveco®: a reduction in food cost

News , 17 July 2020

In our current economic situation, where immediate recovery and revitalisation of restaurant businesses is needed, it’s crucial to consider all factors concurring to determine “food cost”, in order to...

Benefits of waveco®: reduction in preparation time

News , 7 July 2020

Saving time by optimising preparation processes and ensuring a high quality of all products offered to customers everyday are key factors for a successful restaurant business.

Benefits of waveco®: a more tender food

News , 19 June 2020

In food service, when we talk about food tenderness, what we immediately think about is mostly meat and its preparation and cooking techniques, although tenderisation concerns also other kinds...

Benefits of waveco®: reduction in energy costs

News , 12 June 2020

The medical situation and the economy slowdown after the pandemic will have a deep impact on the food service sector as well. All food service activities will need to...

Food safety: induced maturation©, the scientific publication “Italian Journal of Food Safety” confirms the effectiveness of this technique

News , 4 June 2020

The medical emergency related to Covid-19 showed the weakness of our society to the attack of viruses and pathogens that, in a very short time, can block the global...

Benefits of waveco®: reduction of bacterial load in food for a greater food safety and an increase in shelf-life

News , 26 May 2020

Safety and preservation of food are key-factors in the food service industry.

Innovation in the kitchen: waveco® and induced maturation©

News , 6 April 2020

The world of food service is constantly evolving. These last years have been characterised by a profusion of new concepts on cooking techniques, a powerful and creative reinvention of...

Orange and kiwi candied with the induced maturation

News , Recipes , 17 April 2019

With the induced maturation© by waveco® it is possible to obtain in a shorter time a candied food, softer, less rubbery, which maintains its original colors and preserves its...

Ncg and waveco® on Catering Insight

News , Press review - Talk about us , 15 February 2019

On the 14th February the Catering Insight website posted an article about our ground-breaking waveco® and its patented induced maturation© technology.

waveco® recipes: marinated swordfish with fermented papaya sauce

News , Recipes , 19 October 2018

Considered by many as the king of the sea, swordfish has been the star of recipes all over the world for centuries thanks to its tasty and nutrient-dense flesh.

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