Ethical Quality: Our 4 Pillars

1. Direct relationship with the producers

  • We select suppliers that share our values and respect our standards in terms of quality and social and ethical responsibility. We seek as far as possible to establish direct relationships with them without going
    through any kind of intermediary. This, in our view, is the strongest guarantee of protection.

2. Paying a fair price

  • Paying our raw material growers a fair price means paying them above market rate. We want to guarantee the finest consistent quality over the long term by paying a fair price.

3. Long term relationships

4. Community support

  • We involve farmers in programs focused on increasing productivity and quality by providing them with our equipment and know-how. For the producer, this
    means increasing their own efficiency and thus obtaining increased profits derived from their own work.

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.

What is meant by ‘natural functional foods’?

Thursday, September 19 - 2019

Very often we hear about functional foods. But what is meant by functional food? Functional foods are foods that, in addition to their basic nutritional characteristics, demonstrate properties which are beneficial and protective for the body and therefore should be included – judiciously – in the daily diet. In 1999 in the British Journal of…

The importance of snacks in daily nutrition, an Italian review

Thursday, September 12 - 2019

A team of Italian experts, coordinated by the Nutrition Foundation of Italy, recently published, in the prestigious Journal of Food Science and Nutrition, a review of the “Snacking in nutrition and health”, gained through the analysis of scientific literature published around the world. It may seem an oxymoron since in Italy snacking is regarded as…

Is it true that some types of added sugars are healthier than others?

Friday, September 06 - 2019

It has now been scientifically proven that excessive consumption of added sugar is harmful to health. On this aspect, however, it is important to make a clarification: The term “simple sugars” conventionally refers to monosaccharides, consisting of a single molecule, and disaccharides, the latter consisting of two molecules of monosaccharides: Monosaccharides: glucose, fructose and galactose;…

The importance of preferring proper nutrition before turning to pharmaceuticals

Friday, August 30 - 2019

Eating well and following a proper diet are key points in improving lifestyle in order to live each and every day fully-charged and brimming with energy. Eating a healthy informed diet helps our body function properly by avoiding any deficiencies in macronutrients and vital micronutrients. “Let food be your medicine and your medicine be food”,…

“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