Heallo srl was founded in December, 2018 from the over twenty years of experience of Francesca Varvello, food technologist, and from the entrepreneurial skills in the grain field of Franco Varvello, entrepreneur and marketer, in the world of food.
The focus of the company is that of research in the field of functional nutrition, a modern food concept which inextricably unites food and health.
The Heallo start-up entered the top ten of the Kickstarter 2019 programme and among the 9 selected by Deloitte for the Food Tech Accelerator project, thanks to the JAXplus patent, the process of extraction of soluble fibres which reduce the glycaemic peak after meals.
“The idea that it is possible to have a satisfying food at any time of the day without health risks is undoubtedly intriguing, especially in a time of overabundance of food offerings for any taste or health trend.
In order to give life to the initial idea, it became important to apply a strategy which would include, in the choice of ingredients, a constant philosophy according to the axiom beautiful-good-healthy, these three intimately connected indications must always be respected without falling into the triviality of trends and stereotypes, but drawing from studies in chemistry and food biochemistry; Godja, the chocolate without a sense of guilt, comes from this strategy.”
Godja has chosen JAXplus among its ingredients.
The keywords of the projects are described in this way by Francesca Varvello, CEO of Heallo:
“If I were to describe the project in a few words, I would talk about health, scientificity, circular economy, traceability.
From the studies by Heallo, the JAXplus patent is created, it goes perfectly with the company’s vision and holds its values in an innovative ingredient which unites business strategy and environmental sustainability, since it is derived from the surplus of specific production processes, suitably treated and valorised.