Inventive Spirit has Tradition at
HACO Group

At the beginning there is the idea, at the end the sensual pleasure, the culinary variety and last but not least the economic success. In between, there is technological know-how. And this with an inventive spirit that is a tradition at the HACO Group. Since the beginning, HACO has always been breaking new ground. Investing in the development of new technologies is an important part of the strategy, because customers and consumers should also be able to be inspired with new products in the future.

Extraction Technologies – reduced to the essentials

As early as 1945, HACO started as a pioneer in coffee extraction and in the production of soluble coffee. Today, the HACO Group is still at the forefront of this technology. A simple principle meets a highly sophisticated technology: at the heart of this process are our extractors, which are used to obtain coffee and tea extracts.

Drying Technology – preserved taste

We use a wide range of drying techniques for drying food products. In spray drying, for example, coffee is finely atomized in spray towers in a stream of warm air and dried into soluble instant products. Freeze-drying is a particularly gentle process for aromatic substances. In this process, extracts are frozen into a thin layer at minus 40°C, granulated and then sublimated. Vacuum belt drying for breakfast beverages containing malt and industrial semi-finished products such as seasonings or natural extracts is similarly gentle. In this process, pasty mixtures are foamed in a vacuum and carefully dried at low temperatures with the addition of heat.

Blending Technologies – it's the composition that counts

The right mix is also a feast for the eyes: to ensure that our finished or semi-finished products are pleasing not only to the palate but also to the eye, we rely on a mixing process in which aspects such as homogeneity, structure retention and pourability play a central role. This includes wet mixing processes, for example for the production of bouillons, breakfast drinks or snacks, as well as dry mixing processes for the production of soups, sauces, ready meals, seasoning mixes, lattes and dessert products.

Liquid Technology – convenience and freshness

In today's world, customers expect an ever higher degree of convenience in culinary products. They should be of high quality and appear “as if homemade”. This trend can be observed in the retail trade as well as in the gastronomy. In the fresh food sector too, the HACO Group relies on high-quality raw materials, safe processing techniques, culinary excellence and creativity in the development of soups, hot and cold sauces, dips, dressings, mustards, etc.

Snacks Technologies – ingredients, texture, shape, taste

In the extraordinarily dynamic snacks environment, technologies evolve with every project: soft bar, baked bar, oat bar, extruded bar and bites technologies, enhanced with one of the many chocolates or couvertures and other ingredients, are just the beginning. Once the snack has been produced, it is packaged in one of the many possible sales-boosting primary and point-of-sale packaging options, which is crucial to its success.