Opportunities and pitfalls of an innovative solution
The Safe Food project brings an innovative approach for people with food allergies or intolerances, the development and preparation of customized meals from allergen-free ingredients. None of the listed allergens has been and will not be used or placed in the Safe Food Lab, where innovative bakery products and daily menus are prepared (bakes, cooks). The goal of the project is to improve the quality of life and supervise the proper nutrition of people with food allergies or intolerances, also under the supervision of nutritionists and immunologists.
Gluten-free and allergen-free dishes are moving from the lab into everyday practice. The team developing them combines recipes, mobile technologies, and eco-friendly logistics so they reach customers simply and reliably. The project sits on the boundary between experiment and real-world operations and is looking for a way to make opportunities outweigh the pitfalls. The project’s first months were devoted to developing innovative recipes: bakery, dessert, and other gluten-free and allergen-free products. Foreign partners are also collaborating on the results, thanks to which the offering quickly expanded to dozens of items on the daily menu. The goal is simple: to bring people with intolerances safe, great-tasting food they can order without unnecessary hurdles. A shorter project timeline, however, is pressuring the team to turn prototypes into a viable operation quickly.From idea to the daily menu
