An Italian company, based in Sicilty, produces local gelato following old recipes but using modern technology. The firm which makes a range of tastes based on local recipes is looking for agents and distributors selling to horeca channels or smaller stores and gourmet boutiques.
The company young Italian company is located in Palermo and has developed a range of traditional recipe gelato, granita and sorbet products, using modern production technology. The flavours include: "Modica Chocolate", "Cannolo" - a typical sicilian sweet, "Pistacchio" - made with pistachios cultivated on the volcanic soils of Etna, "Nocciola dei Nebrodi" - made with Sicilian hazelnuts, without artificial aromas and "Mandorla di Sicilia", which is a selection of the best local almonds. The company also produces sorbets and granita in fruit flavours such as strawberry, lemon and mint. All their production is free from colouring, aromas and preservatives. Their advanced technology allows them to make iced products with a lower quantity of air, making the products more creamy and dense, thereby also intensifying the taste and perfume. Products are currently sold to small supermarket chains and gourmet stores in Italy but the company has sufficient production capacity to grow and is therefore looking to expand into new markets. They are therefore looking for food agents to introduce their products to new market channels or distributors working with the gourmet food sector. It is of course a requirement that future partner have existing supply systems for working with frozen food.
Innovations and advantages
The company opted for an innovative move for the introduction of air to increase the volume of the mixture (overrun): to reduce the rate from 120% to 40%. This low amount of air is unusually found in commercial ice cream and the result is a creamier and smoother gelato with a more intense fragrance and that will last longer. The product undergoes an ultra-fast freezing process where it reaches -12°C in one hour. The temperature drop gives tone to the texture and confers a long-term preservation. The company invests in the future, respects the environment and believes in sustainable development. Since the freezing techniques require a sizeable amount of energy, the company decided to mount a 81Kw photovoltaic system on its roof to produce clean energy, Thereby allows a 30% energy saving with respect to the company's needs. A plate heat exchanger has been ecployed accordingly. This is a water dosage automatic system placed in the HTST (High Temperature Short Time) system, the heart of the production process. The energy that is produced during the heating of the ice cream mixture is in part delivered to heat up water during the cooling down phase. Special attention is paid to the use of partially biodegradable material for the packaging, to the reduction of packings to the bare necessities and to the separate recycling collection of rubbish. Last but not least, the paper used for marketing and communication activities is chosen among green suppliers that use elemental chlorine free pulp.
Market application codes
07003002 Health food
Albania, Armenia, Austria, Belgium, Bosnia and Herzegovina, Bulgaria, Canada, Chile, Croatia, Cyprus, Czech Republic, Denmark, Egypt, Estonia, Finland, France, Germany, Greece, Hungary, Iceland, India, Ireland, Israel, Japan, Latvia, Lithuania, Luxembourg, Macedonia, The former Yugoslav Republic of, Malta, Mexico, Moldova, Montenegro, Netherlands, Norway, Poland, Portugal, Romania, Russian Federation, Serbia, Slovakia, Slovenia, South Korea, Spain, Sweden, Switzerland, Tunisia, Turkey, Ukraine, United Kingdom, USA
Type of partner sought
Future partner can be agents and distributors for small supermarkets and ho.re.ca channels. The company requires a partner well organized in working with frozen food.