1. Summarize your business in one sentence.
Ovtene is a packaging technology company that was inspired by the protection provided by an eggshell, which extends the shelf life of food products while maintaining their sensory characteristics and freshness.
2. How long have you been in business?
Ovtene products were launched in Italy in 2008, and extended their reach into most of Europe by 2015. These products became available in North America in 2016.
3. Why did you decide to start the company?
In 2005, Alberto Tomasini was troubled by how swiftly certain foods became less palatable, dried out, deteriorated, and eventually became inedible. Inspired by the functions of the egg he began researching at the University of Udine Food Sciences in Italy, and eventually developed the material known as Ovtene. This material has the capacity to keep nearly any perishable food item fresh for much longer by retarding bacterial and mold growth.
After being highly successful in Italy, the product moved into other European countries for grocery and food production packaging. In 2012, we began thinking of North America, the next largest producer of fine foods and its consumption. In 2016, after much positive exploratory research of the North American market, the FDA approved the product, at which point we launched six of our products into the grocery and food procure markets in the USA.
4. What has been your biggest achievement so far?
Providing a sensible alternative to paper and plastic packaging, that extend the shelf life naturally with a much lower environmental footprint. Ovtene utilizes 60% less plastic than traditional packaging and neither water nor trees are consumed in its construction.
For a bit more information, take a look at their feature on Deli Market TV:
5. How do you measure success?
Initially we look for successful independent testing evaluations followed by positive customer feedback and retention. When our grocery accounts customers begin asking for Ovtene by name and when food producers tell us that their products get to market fresher than before, we know we are onto something.
The next level of success is measured by actual sales and penetration into the many other uses of Ovtene. As well as, when the end user realizes the nutritional value of color, smell and taste of their food that is preserved with our product, unlike any other packaging.
6. What have you learned in the process?
We learned from food producers and customers that Ovtene can keep products fresh that we hadn’t even thought to test before, such as citrus, floral and herbs. We also learned that Ovtene could be used to overcome the Van der Waals forces of clumping in powders when packaged. Cheese producers we discovered use Ovtene in the aging process as well as the final packaging for market. We also learned that many opportunities exist from Ovtene as it can be placed into stiff containers. In addition, we learned that OTR or the oxygen transmission rate was perfect for packaging fish as recommended by the FDA.
The pouches are more popular in the US than in Europe. And people like to see the product, so windows need to be an option in many packaging applications. Most of all, people like to do what is easiest and change is difficult, and is viewed as a personal risk for users to initiate. But, they implement the product if they see that significant savings can be attained.
7. What advice would you give to someone trying to start a sustainable food company?
With great products comes the adrenaline of trying to do too much all at once. Stay focused and tackle the markets that you know work. The rest will fall into place. FDA and USDA approvals were important recognitions, but were an extensive process.
8. What’s next? Anything else you want to add?
Thermoforming and injection molding, and the introduction of the next generation of Ovtene, which we call OvteneActive. EU patents are approved for this even more protective form of Ovtene.
We believe that Ovtene packaging will increase the shelf life throughout the production and distribution chain. Ovtene can help bring fresh food to under served communities and decrease food waste due to spoilage. Ovtene can decrease the risk of bacterial contamination in food and beyond.
9. Fun question: what was the best meal you ate this week?
Appetizer: Fresh Ccup Carpaccio, cooked in lemon, pepper and olive oil.
Dinner: Barramundi, Australian Sea Bass, grilled plain served with a Sicilian Caponata.
Dessert: Almond Biscotti and Vin Santo (aged 10 or more years).
Salvatore Giglia, representative of Ovtene in North America