Our origins

1980

The young doctor and researcher Professor Setchell discovers isoflavones: these natural safeners, present in human body, have positive biological effects.

1984

The young doctor and researcher Professor Setchell discovers isoflavones: these natural safeners, present in human body, have positive biological effects.

1995

In Cincinnati, U.S.A., Professor Setchell carries out his first experiments for producing pasta enriched with isoflavones.

1998

Professor Setchell and Doctor Clerici discover that adding a small amount of Soy Germ to pasta was enough to obtain the desired amount of isoflavones.

2000

On May 24, Professor Setchell, Doctor Clerici and two other academics, found Aliveris S.r.l.

2000-2004

Many studies show that Asian populations, thanks to their diet rich in soy and fermented soy, are more protected against certain diseases.

2004

Professor Setchell is awarded the “Adolf Windaus” prize for his discoveries in the field of hepatology.

2005

Professor Setchell is awarded the “Roche / DSM Award”, the most prestigious recognition in the nutrition field. First tests of Aliveris pasta market launch.

2012

Thanks to years of commitment and careful research, the first and only organic, 100% durum wheat semolina pasta with Soy Germ is officially born.

2014

Thomas Reuters adds Professor Setchell to the list of “The World’s Most Influential Scientific Minds”.

2016

The product is enhanced, both its production and its social media management. There’s a new packaging and a new website.

2017

Abroad, the quality of Aliveris pasta is more and more appreciated, and conquers the American and North European markets.