Desing Taste Center

Moving away from titanium dioxide

In line with the European Commision regulation (EU) 2022/63 of 14th January 2022 regarding the food additive titanium dioxide (E171), Desing LTD has done an extensive research and successfully developed alternative solution to remove E171 while upholding the integrity of the products. The most challenging among them – Vanilla and other light-colored bakestable cream solutions.
Consumers health and safety have always been of greatest importance for Desing. Further, to keep sustainable supply of Bavarian creams and meet the above-mentioned regulative requirement, as well as our decades long built customers trust, great effort has been put in R&D activities. In collaboration with our procurement team, we have tested numerous ingredient alternatives for E171. While aiming to retain products quality, appearance, stability, taste, texture, and cost, it was quite a challenge to replace titanium dioxide unique physicochemical properties.
As always, when working as a team with focus and dedication, no problem seems to be impossible to be solved. We can proudly announce that we have launched a new line of titanium dioxide free Bavarian cream solutions.

Desing successfully carried out innovative project on prebiotics implementation into the solutions for the food industry

In cooperation with the Faculty of Technology and Metallurgy of the University of Belgrade, we have successfully implemented the project "ENZYMATICALLY DERIVED PREBIOTIC-CONTAINING FOOD PREPARATIONS", co-financed by the Innovation Fund in the period 2018-2021.The goal of the project was to develop the "in situ" enzyme process of partial conversion of present sugars into prebiotics: fructose- and galacto-oligosaccharides (FOS and GOS).
This innovative process enables creation of prebiotics during the process of production of cream and fruit preparations for the confectionery and bakery industry, thereby achieving multiple positive effects: creating prebiotic products, reducing sugar and calorie content and achieving superior sensory characteristics, while keeping competitive price of the product.
With the realization of this project, Desing Ltd. continues its successful cooperation with scientific and research institutions, with a clear direction towards development of value-added functional food products.

Desing award winner of the collaborative grant scheme program

Last night at the event of the Innovation Fund „Innovation: investment in the future“, Desing was presented as one of the award winners of the second cycle of the Collaborative Grant Scheme Program. In the next two years, Desing will implement a collaborative project with The Faculty of Technology and Metallurgy of the University of Belgrade „Enzymatically derived prebiotic-containing food preparations“. The aim of the project is the development of the new enzymatic process which will partially convert already present sucrose or lactose in Desings` well-established food preparations to functionally active compounds with prebiotic properties. Collaborative Grant Scheme Program (Program) is designed to incentivize private sector companies and public sector R&D organizations to engage in joint R&D projects with the goal of creating new products and services, as well as innovative technologies with significant future impact and market potential.

Premium Food Design Hub Initiative

On December 6, at Dorcol Platz in Belgrade, the USAID Competitive Economy Project held a networking brunch and panel discusssion to mark the completion of the first cycle of the `Premium Food Design Hub` (PFDH) initiative. The PFDH initiative was launched to kick-start innovation in Serbia’s food processing industry. Over the past eight months, four food hubs – Desing Taste Center, Business Innovation Programs, Impact Hub and Nova Iskra – worked with 20 food producers to develop new, premium products targeting consumers in domestic and international markets.

Premium Food Design Hub Initiative