Ourcommitmentto our community

Food education

  • we believe in the value of a healthy sustainable diet and promote a healthy food culture

    This is why we are launching an education project in elementary and middle schools involving specialized nutritionists who will talk about healthy eating, explaining simply and understandably how important it is to avoid excess sugars and saturated fats, which are often found in processed food.

Training and development

  • Collaboration

    At Euro Company we collaborate with schools and universities, invest in higher education projects, paid traineeships aimed at recruitment in 90% of cases, and in school/work projects.

Community support

  • We support voluntary associations

    Research centres and institutes such as the Italian Leukemia, Lymphoma and Myeloma Association and the European Research Institute for Child Neuropsychiatry. All Euro Company employees have 8 hours of paid leave per year to volunteer at an association of their choice.

Capitan Bananas

  • We support the Nuts For Life publishing house's Capitan Bananas project

    It’s a comic book in which the super heroes of nuts fight the evil Mr. Junky, the king of junk food.
    We try, through play and a child-friendly language, to explain the importance of a diet based on fruits and vegetables, in which sugars, salt and saturated fats are kept under control.

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.

Through our actions for the consumer, we are contributing to the achievement of 4 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