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SACCO SYSTEM

Company-logo  COMPANY DETAILS
SACCO SYSTEM
Via Manzoni 29/A
Cadorago (CO)
Italy

22071

Website
Mail
Call
  +390318866611


ACTIVE CATEGORIES

cultures and fermentation starters; enzymes and enzyme systems; nutraceutical and functional food ingredients; probiotics; yeast and yeast products


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Sacco System is the culmination of international biotech excellence applied to the food, nutraceutical, and pharmaceutical industries. 

“System” expresses the extraordinary synergy between four companies: Caglificio Clerici, Sacco, Centro Sperimentale del latte srl and Kemikalia. It is a unique and functional network that maintains the characteristics and productive specificities of each entity.

Sacco is an Italian, family-owned company that offers a large range of innovative products. This includes starter cultures for food fermentation and nutritional supplements (probiotic cultures), as well as instruments for the improvement of food safety. The sister company, Caglificio Clerici, has been an Italian leader in rennet production since 1872 and in 2006, acquired the Swedish company Kemikalia. Sacco furthermore acquired the Italian culture producer, CSL, in 2013. 

Sacco System has 7 production plants, sells in more than 110 countries worldwide through a network of agents and distributors characterized by high professionalism, and last year in 2019, generated a total turnover of 104 million Euros.

There are more than 50 research and development collaborations with universities and technical centres around the world and our collaborators come from more than 20 different countries. This has created a unique intellectual and culturally diverse platform to draw from.  

Products / Markets

Sacco System produces cultures and enzymes for the food industry as well as yeast and moulds for food. It also produce probiotics for food, nutraceutical and pharmaceutical industries.

Our ingredients for food industry ranges from:

starter cultures for dairy, meat, fermented vegetables, bakery and plant based fermented products. Bioprotective cultures for dairy, meat and seafood, plant-based fermented products. Probiotics for chocolate, dairy, fermented milk, fruit juices, plant-based fermented products and cheeses as well as animal enzymes for dairy and complementary products to rennet for the protection, conservation and traceability of cheeses.



Articles On FoodIngredientsFirst
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FOOD INGREDIENTS NEWS

Protective Cultures Enhance Quality and Safety of Meat Produce

16 Nov 2016 --- In manufacturing food products it is important also to consider safety and stability. Building hurdles into the recipe and processing is a well know way of obtaining the best... Read More

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FOOD INGREDIENTS NEWS

SPECIAL REPORT: Pulses for a Sustainable Future

25 Apr 2016 --- Pulses are often praised for their health properties and their ecological and economic benefits, however lentils, chickpeas and pigeon peas, can sometimes seem neglected in the... Read More

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FOOD INGREDIENTS NEWS

FAO Partners With Italian Research Institutes To Improve Agriculture

24 Jun 2015 --- The Food and Agriculture Organisation (FAO) is joining forces with three of Italy's main research institutions in the fields of food, environment and technology to help... Read More




Technical Papers
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MARGHERITA | Italian pizza cheese cultures

13 Jul 2020 --- Sacco System presents a new cultures range specific for mozzarella for pizza that ensures extra fermentation speed, improved stretchability, fine slicing, standardization of production time, low post acidification, and excellent browning control. The range is composed of two specific products that guarantee an excellent speed of acidification, available in a freeze-dried and frozen version.




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