{"id":5378,"date":"2025-08-31T11:02:25","date_gmt":"2025-08-31T11:02:25","guid":{"rendered":"https:\/\/hubnpd.food\/realizations\/products\/"},"modified":"2026-02-15T18:27:37","modified_gmt":"2026-02-15T18:27:37","slug":"products","status":"publish","type":"portfolio","link":"https:\/\/hubnpd.food\/en\/realizations\/products\/","title":{"rendered":"Products"},"content":{"rendered":"\t\t
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Innovative recipes and automation in the production of delicatessen products<\/p>\n\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t

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CATEGORY: <\/h3>\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t
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Product design \/ Production automation \/ delicatessen products<\/div>\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t
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SERVICES:<\/h2>\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t
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Recipe design, technology selection, line commissioning, sensory testing<\/div>\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t
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DATES: <\/h2>\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t
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Q2 and Q3 2025<\/div>\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t
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TEAM: <\/h2>\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t
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Bartosz Kamieniecki - Food Technologist CEO<\/div>\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t
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Description<\/span><\/h3><\/div>\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t
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The subject of the study was a new dough recipe for dumplings, developed with
the idea of fully automating production. The goal was to adapt the dough, which
had previously been used in the manual production process, to the
technological requirements of automated dumpling production. As part of the
work, new technological solutions were proposed that made it possible to obtain
a suitable dough structure adapted to machine molding,
while maintaining the desired sensory characteristics of the final products.
In addition, innovative delicatessen products were developed, for which
new recipes and production technologies were presented. These innovations were
successfully implemented in the market, expanding the company’s offer with modern products that
stand out in quality and meet the growing demands of consumers. The new technological solutions allowed optimizing production processes and
launching products with high added value. <\/p>\n\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t

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Design and launch vege products based on Salsify<\/p>\n\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t

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CATEGORY: <\/h3>\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t
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Product design \/ Plant products \/ Nutritional innovations.<\/div>\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t
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SERVICES:<\/h2>\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t
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Raw material research, formulation development, production optimization, market implementation<\/div>\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t
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DATES: <\/h2>\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t
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2023<\/div>\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t
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TEAM: <\/h2>\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t
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Bartosz Kamieniecki - Food Technologist CEO
<\/div>\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t
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Description<\/span><\/h3><\/div>\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t
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As part of the ongoing project, our team developed and implemented an innovative line
of plant-based food products based on salsify – a vegetable with exceptional
nutritional and taste properties. The process included comprehensive research
of the raw material, development of recipes, as well as adaptation of production technology to
the highest quality and food safety standards. We took care of <\/p>\n

precise selection of raw materials, optimization of technological processes and selection
of modern machinery and equipment that allow for efficient and sustainable
production. Our project also took into account consumer testing, market analysis and
development of an implementation strategy, so that the created products meet
the expectations of conscious consumers and fit in with current nutritional trends.
The final result is a range of high-quality plant-based food alternatives, which were
successfully launched in 2022. <\/p>\n\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t","protected":false},"excerpt":{"rendered":"

Innovative recipes and automation in the production of delicatessen products CATEGORY: Product design \/ Production automation \/ delicatessen products SERVICES: Recipe design, technology selection, line commissioning, sensory testing DATES: Q2 and Q3 2025 TEAM: Bartosz Kamieniecki – Food Technologist CEO Description The subject of the study was a new dough recipe for dumplings, developed withthe […]<\/p>\n","protected":false},"author":1,"featured_media":5223,"menu_order":0,"comment_status":"open","ping_status":"closed","template":"","portfolio-category":[],"portfolio-tag":[],"class_list":["post-5378","portfolio","type-portfolio","status-publish","has-post-thumbnail","hentry"],"yoast_head":"\nProducts - HUBNPD<\/title>\n<meta name=\"robots\" content=\"index, follow, max-snippet:-1, max-image-preview:large, max-video-preview:-1\" \/>\n<link rel=\"canonical\" href=\"https:\/\/hubnpd.food\/en\/realizations\/products\/\" \/>\n<meta property=\"og:locale\" content=\"en_US\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"Products - 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