Company

Next Cooking Generation

People are the real engine of innovation and development. These are the principles at the heart of Next Cooking Generation, an innovative italian start-up, recognised by a Decree-law, that has the optimisation of food techniques in its business vision.
For this reason, every day at ncg a group of highly qualified professionals operate in research and development in order to realise machines that can help the specialists in the sector enhance their cooking approach, while respecting raw materials, therefore increasing food safety but with an eye to the future, in order to allow future generation to meet their own needs.

Innovation, production, passion and 100% italian qulity

That’s why ncg has always tried to find production solutions with a low environmental impact, that are able to ensure a significant energy saving and to anticipate future trends, by creating innovative machines dedicated to collective catering, banqueting, and restaurants, from the big chain restaurants and distribution to retail.
Particular attention is given to after-sale service and support: ncg offers to their customers a team of specialised, highly experienced and reliable technicians. A team based on business craftsmanship, able to assist their customers by providing a reliable, efficient and timely service with interventions tailored in order to guarantee the long duration of their product performances.

ncg is a recent start up, and was born in 2017, but the idea and the concept behind its technological breakthrough began long before, in 2013, when a team of young engineers started to think how to fix the primary need of those working in food service: to speed up and improve the cooking techniques without altering the quality of the products, while trying to enhance them as much as possible. The first experimentations focused on meat: we were looking for a new method in order to get a softer food product while avoiding meat aging, thus eliminating all negative factors typical in dry age techniques (longer time, weight loss, fluid loss, nutritional loss, food waste). The research focused from the beginning on a new concept based on an alternative energy source – almost unused in the food sector – and able to exploit this huge potential by respecting and enhancing food quality: ultrasounds. After years of research and tests, the induced maturation© core was born: a system that received an industrial patent and that, thanks to ultrasounds, can generate a mechanical and focused action following a precise cycle called indeed induced maturation®, which ensures the enhancement of meat tenderness, eliminating all the negative factors that are typical in the most common techniques.

From that moment, the technological and structural growth of the company was exponential. Today, after years of studies and tests run in collaboration with the University of Teramo – Faculty of Veterinary Medicine, we can affirm that the induced maturation^© technique is effective and can be used on every kind of food.
Using this machine ensures a better food quality and an improvement in all routine procedures in the kitchen, thus reducing preparation time and cooking temperature and optimising the subsequent phase of food conservation, thanks to ultrasounds, whose action drastically reduces the bacterial count, prolonging the shelf life of the final product.
Based on the results obtained inthe tests run at the University, induced maturation^© permits an immediate reduction in the bacterial count, equal to 3.0 logarithms, which ensures the conservation of any food for much longer, increasing therefore the food safety and enhancing the optimisation of a food product.
All the research and experimenting run by the University Team of Teramo, led by Dr. Luca Pennisi, have been recently recognised and the effectiveness of the induced maturation^© technique has been validated by the publication of said results in the scientific journal The Italian Journal of Food Safety.
The aim of the published research was to evaluate the effects of focused ultrasounds produced by waveco^®’s induced maturation^© on the inactivation of Listeria monocytogenes (LM) in smoked salmon.
In the findings of said publication, it is demonstrated how waveco^®’s induced maturation^© is effective in reducing drastically the bacterial load without altering the organoleptic characteristics of the food.