Innovation

We guide tradition through innovation

Tradition and innovation are the fundamental concepts on which Cao Formaggi bases its production philosophy. Technology becomes a tool through which tradition arrives today, adapting to the different needs of the market and consumers. For this reason, Cao collaborates and actively participates in numerous projects and with numerous schools and universities to guide tradition through innovation.

Agreement with the university of sassari, faculty of veterinary sciences, research doctorate and internships
Collaboration with the university of Sassari, department of veterinary medicine, school for specialisation in inspection of food of animal origin
Agreement with the university of Sassari, branch headquarters of Oristano, degree course in food technology, to carry out teaching activities and internships
Agreement with the university of Cagliari, branch headquarters of Oristano, degree course in industrial biotechnology, to carry out teaching activities and internships
Founding member of the higher technical institute foundation of Sardinia in Macomer (Nu)
Lead partner of the project i.p.r.o-sa, aimed at innovating the production of sheep milk ricottas to guarantee food security psr 2007/2013 – misura 124
Project partner concerning management innovation for food safety in the production plants of sheep milk cheeses in Sardinia
Project partner concerning estimate of sheep cheese shelf-life for the application of operating procedures to be put in place by companies operating in the industry
Por Sardegna 2000 – 2006 misura 3.13 - research and technological development in enterprises and across the territory. action 3.13.b – programme of direct incentive to companies. sub-action 3.13.b.2 – innovation and technological development in smes. aid to r&s and incentives for innovation, testing and prototyping services
Participation in the projects bio.me.co and pro.te.n as member of the cluster business grouping
bio.me.co: project partner of biological methods for inhibiting the microflora that contaminates the surface of sheep's cheeses during the maturing phase
cluster of the agrifood industry: contamination of fresh cheeses; new food products
In the sheep dairy production of Sicily and Sardinia por fesr 2014 -2020 axis i - cluster actions in the milk and dairy industry
Implementation of innovative strategies in the production process of sheep salted ricottas: assessment and management of risk associated with b. cereus contamination
participation in the “missione sviluppo: uniss incontra le imprese” (“mission development: uniss meets businesses”)
Collaboration with the school for specialisation in inspection of food of animal origin, department of veterinary medicine, university of Sassari
project: innovation of food safety management in sardinian cheese production plants
Lead partner in the project funded by the autonomous region of Sardinia – innovating sheep ricotta production to ensure food safety
Participation in the industrial research and experimental development project in the area of green chemistry specialisation identified in the 2015-2020 pnr; chemicals derived from sheep milk whey exploitation
Participation in the industrial research and experimental development project in the agri-food specialisation area identified in the 2015-2020 pnr; innovations in the sheep dairy productions of Sicily and Sardinia
Participation in the project: sheepnet (sharing expertise and experience towards sheep productivity through networking )
Participation in the project por 2000-2006 misura 3.13 of the sardinia region; regional law № 21/2000, art. 11 ''research and development''.
In 2017, the senate of the republic conferred upon cao formaggi an honour for the 50th anniversary of its production activity