Ethical Quality: Our 5 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 our farmers dignity and to source a product of the finest consistent quality over the long term by paying a fair price.

3. Long term relationship

4. Community support

  • We involve farmers in programmes 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.

5. 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.

Five tips for healthy diets, according to WHO

Tuesday, April 16 - 2019

Having a healthy diet, balanced nutrition and an active lifestyle are all essential for keeping your body healthy. Taking action on flawed nutritional models by teaching consumers to be careful about what they eat, choosing quality foods and balancing nutrients are all important in helping to reduce risk of occurrence of serious diseases such as…

The right-sized portion is at your fingertips

Tuesday, April 16 - 2019

Many people find it very difficult to judge the right food portion size they should be eating in order to feel satiated and satisfied. Daily consumption of excessive portions of processed and/or poor quality food, as well as contributing to food waste, is also one of the main causes of the soaring number of people,…

A Sustainable Diet is possible: for us and for the planet

Friday, April 05 - 2019

On 17 January in Oslo, the EAT-Lancet Commission presented the report of a three-year research and review project aimed at laying the foundations for the definition of a universal diet that is healthy and environmentally sustainable. This study has proved necessary as it is becoming increasingly apparent that the choice of food and the way…

A new legal form of company: Benefit Corporations

Friday, April 05 - 2019

In 2010, the United States introduced a new legal form of company: the Benefit Corporation (BCorp). Italy was the second country in the world and the first in Europe to embrace this new company vision in January 2016. But what exactly does it mean to be a Benefit Corporation? Benefit Corporations are no longer traditional…

“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