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The food products obtained from the Hyst technology have shown significant and important concentration of vitamins and minerals that makes them advantageously used as dietary supplements and as ingredients for foods with a high dietary nutritional value (EC Regulation 1924/06 and sm).
In particular:

  • the Hyst processing of rice husk has produced, in the finer fractions, a significant increase in the concentration of vitamin B3
  • flours produced by nettle and wastes of artichoke, show a significant concentration of minerals (iron, calcium, potassium);
  • in the coarse fraction of bran (bran G) obtained from the Hyst process we obtain an increase of the content of dietary fibre and some minerals ( phosphorus and manganese).