Case studies tagged with truffle products

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"Nectariss": truffle flavour from real truffles

Nectariss logo

Nectariss aims to create the ultimate truffle flavour from real truffles, addressing three main problems of truffle products:

  • the lack of authenticity of existing truffle aromas that are mainly prepared either synthetically or from seafood and vegetables;
  • the poor diversity of existing commercial truffle flavours (only few compared to hundreds of truffle sorts);
  • the lack of geographical traceability in truffle products and the consequent consumers' misconceptions that truffles exclusively come from few regions (i.e. Alba, Périgord), when they are really
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TRUFFORUM: Connecting the black truffle producers with the consumers

Typical truffle producing landscape

Trufforum® is an international event created by the The "European Mycological Institute" (EGTC-EMI) with the aim of promoting the responsible use of the Tuber melanosporum in homes and restaurants to educate consumers on:

a) Origins of the black truffle in Europe

b) Species of edible truffles

c) The organoleptic differences between black truffles and synthetic aromas.

d) The importance of quality control to avoid fraud.

e) The most appropriate modes of use in gastronomy

f) Tourism in the European truffle territories