Ethical Quality: Our 4 Pillars

1. Direct relationship

  • No intermediaries.

    We establish direct relationships – without going through intermediaries with suppliers whom we have selected, assessed and made accountable based on our values of ethics and sustainability. In this way, we ensure a transparent supply chain, which is genuinely traceable.

2. Paying a fair price

  • We pay a fair price.

    We agree a purchase price with the farmers by which we guarantee to cover their production costs and a fair profit margin. In this way their income is protected because it is fixed regardless of market fluctuations.

     

3. Long term relationships

4. Support for farmers

  • Practical support.

    We develop productivity improvement programmes for farmers, providing them with equipment, know-how and financial support. This increases the efficiency of their work and the resulting income.

The Result: Quality for the consumer

  • Supply chain control and traceability, long-term partnerships with the producers, paying a fair price, and sharing of equipment and know-how together translate into raw materials of the highest quality which guarantee the finest possible product for the consumer.

We adhere tothe UN 2030 Agenda

Subscribed by the Member States, the Sustainable Development Agenda sets 17 Universal Goals to be achieved by 2030 to combat hunger and poverty, combat climate change and promote social and economic development.

With our commitment to customers and suppliers, we contribute to achieving 2 of the 17 aims set.

 

Our commitment continues. Learn more

Follow our blog and keep up to date on our initiatives, news from the world of food and lots of other news.

mediterranean diet

Mediterranean diet: a study confirms its neuroprotective role

Monday, December 14 - 2020

A study conducted on a sample of 47,000 Swedish women, aged between 29 and 49, seems to confirm the already known positive effects of the Mediterranean diet both on neurodegenerative pathologies, like Alzheimer’s or Parkinson’s disease, and on the cognitive decline due to aging. The study is based on the association between the adoption of…

healthy diet vs bad diet

About two-thirds of deaths from heart diseases could be avoided by adopting a healthy diet: a study

Monday, November 16 - 2020

For the World Food Day 2020, celebrated every year on October 16th to commemorate the founding of the FAO (United Nations Food and Agriculture Organization), an international group of researchers (China, Israel, USA, and Canada) presented a report based on the data of the Global Burden of Disease Study of 2017, the report on the…

UN World Food Programme wins 2020 Nobel Peace Prize

Monday, October 12 - 2020

The Norwegian Nobel Committee awarded the 2020 Nobel Peace Prize to the WFP (World Food Programme), headquartered in Rome, “for its efforts to combat hunger and for acting as a driving force to prevent the use of hunger as a weapon of war”. Established in 1961 and UN official programme since 1965, the WFP is…

junk food

The consumption of ultra-processed food favours premature aging

Monday, September 07 - 2020

There is a strong relation between cell aging and the consumption of ultra-processed foods. This is what emerges from a study published on the American Journal of Clinical Nutrition, conducted by a team of Spanish researchers of the Universities of Navarra, Pamplona and Madrid, whose results were presented at the European and International Congress on…

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“Non è un FORMAGGIO” - Nuovi prodotti sostitutivi del FORMAGGIO a base frutta secca
Progetto cofinanziato dal Fondo europeo di sviluppo regionale nell’ambito del bando Regione Emilia Romagna POR FESR 2014-2020 “bando per progetti di ricerca collaborativa e sviluppo delle imprese” – DGR 773/2015 e succ. mod.. IMPORTO DEL CONTRIBUTO CONCESSO: euro 197.994,23 PERIODO DI SVOLGIMENTO: maggio 2016 – ottobre 2017 DESCRIZIONE: Il progetto consiste nella realizzazione di un prodotto di tipo nuovo sostitutivo del formaggio nelle diete vegane, vegetariane e nelle diete per intolleranti al latte e alle sue proteine. Il prodotto realizzato anche mediante l’utilizzo di latte estratto dalla frutta secca avrà caratteristiche organolettiche molto simili a quelle del formaggio ricavato dal latte, ma sarà di origine vegetale. OBIETTIVI: 1. definire il trattamento ottimale a cui deve essere soggetta la materia prima per ottimizzare resa, qualità nutrizionale ed organolettica del prodotto finito 2. assicurare la realizzazione di un prodotto agroalimentare sicuro 3. intervenire sulle tecniche di conservazione del prodotto 4. individuare il packaging ottimale 5. offrire sul mercato un prodotto salubre e sicuro in grado di rispondere a cambiamenti di tipo culturale e alimentare RISULTATI: Il progetto ha lo scopo di realizzare prodotti fermentati innovativi, a partire dalla frutta secca, indirizzati a consumatori vegetariani/vegani/intolleranti. - messa a punto delle condizioni ottimali di processo - innalzamento delle caratteristiche di stabilità e sicurezza alimentare - studio e la messa a punto di tipologie di imballaggi