Who doesn’t know cookies? A food that has accompanied our diets for centuries. An element that over the decades has evolved into something increasingly sophisticated and specific. So much so that we can write an article for every single type of product without being repetitive. The common denominator of this piece of cooked dough is that it is “easy-to-store”, “easy-to-carry”, “easy-to-use”, in other words it is a convenient and versatile ready-to-use food. The greatest strengths of this product are identified in the fact that it can often be a valid substitute for a quick meal, especially for younger consumers and with very low costs thanks to the quantity of volumes produced (mass market products). In fact, it satisfies a need for nutrition (for example, single portions of biscuits circulate in Egyptian schools to help feed students); it can be a valid substitute for a meal, no longer consumed only for breakfast, but also as a snack. Without forgetting the opportunities for biscuit development thanks to its flexible nature that lends itself to diversifying with product ranges changing according to the proposals of producers in parallel with the ever-changing demand of consumers. The biscuit can have a unique, original taste and cover an important slice of the market, especially if offered at low costs. More and more space is being made in balanced diets as an ally to promote a healthy diet, thanks to the inclusion of natural, organic ingredients, etc. Last but not least, the rather long expiry date, which is fundamental nowadays when we are increasingly trying to balance the quality and safeguarding of food against waste. Today more than ever, it is important to follow demand, but it is equally important to anticipate the times and continuously renew products. Market strategies play a fundamental role in this. Although the definition of biscuit as a “small piece of cooked dough” is reductive and limiting, from our privileged position as Errebi Technology we can actually confirm that biscuits are a constantly evolving market. Playing with new shapes, new recipes and ingredients that refer to the tradition of our ancestors. As well as the use of alternative production processes, or the “restyling” of a classic product that you want to maintain and stabilize. It is important to renew the current ranges by working on the nutritional perceptions of the product. It is important to create the demand. For this reason, the classic brands have understood how, now more than ever, they must be close to the consumer by offering him a product transmitting trust, value and credibility, in a world full of uncertainties. And it is precisely on the basis of these objectives that various types of biscuits are developed, each with its own characteristics. In other words, this apparently simple product continues to be an element favored by the long tradition of great producers  surviving thanks to their strong brand power. However, it should not be underestimated how in recent years the market has been undergoing continuous transformations that threaten the position of the large traditional brands: the development of lines of organic, dietary, gluten-free products, as well as the growth of small producers and / or private labels. Without forgetting the fierce battle over prices and imitations. Well, we, as Errebi Technology, are always ready not only to accept the challenges that are proposed to us in terms of continuous evolution on the market that requires continuous evolution in terms of technology (construction and materials); we are also ready with complete assistance to encourage the development of new trends with suggestions dictated by experience, without ever forgetting to put our past at the service of future developments.