News Sammic

Standard in the Compact range, it collects the product directly, improves hygiene and optimises your workflow when working with small and delicate cuts.

Discover how texturisation improves safety, flavour and nutrition for people with dysphagia by following the IDDSI standard and using professional equipment.

We will be at Rest Hotel in Dijon, AAHAR in New Delhi, Alimentaria in Barcelona and Pizza Expo in Las Vegas.

In it, you'll find complete preparations, with ingredients, step-by-step preparation instructions, and clear texture indications according to the IDDSI levels.

We present Déli-cut PLUS: an efficient onion cut measuring 5x5x6 mm – uniform, clean and easy to maintain.

This Christmas, a message of gratitude and a special story about the journey and commitment that have shaped Sammic's path.

We partner with North Star Agency to reinforce our presence in MAFSI Region 19, expanding support for dealers and operators across the Midwest.

Wrapping up a trade fair like HOST always leaves us with a mix of tiredness and satisfaction, but this year’s outcome is clear: it was a success.

We showcased food prep & sous-vide equipment at Food Fanatics 2025 Las Vegas with live demos and an XM-12 raffle winner. Thank you to our partners and visitors!

In October, we’re heading to three different destinations: San Sebastian Gastronomika (6–8), Host Milano (17–21), and Serbotel Nantes (19–22).

On September 11, join us in Addison, IL for breakfast (6:30–8:00 am) or happy hour (1:00–4:30 pm) and explore the latest solutions for school kitchens.

Textured salmon with asparagus and yoghurt, adapted to IDDSI levels 4-5 by Enrique Fleischmann’s team. Discover this safe and delicious recipe for dysphagia.