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.

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