Essenza researches and develops high-quality functional ingredients for artisanal and continuous-process gelato, pastry, and bakery.
The goal is to combine craftsmanship and technological innovation, creating either groundbreaking alternatives or complete, customized solutions aligned with the macro-trends of healthy food. Special focus is dedicated to sugar reduction and the exploration of unique vegan and plant-based options.
Essenza’s research focuses on ingredients with high technical functionality, isolated from by-products of natural raw materials (Ethical Food Design Award 2019). Specifically, vegetable fibers and proteins designed for use in both hot and cold processes, with emulsifying and stabilizing properties. These components completely replace traditional hydrocolloids, such as locust bean gum, improving structure and shelf-life, reducing the percentage of total sugars and fats, and ensuring an optimal, innovative final product.
The laboratory is the beating heart of Essenza: testing raw materials, experimenting with new functional and innovative ingredients, and evaluating product performance over time.
With a vision of reshaping the concept of natural artisanal gelato, the goal is always to create open-source content for professionals and technicians, while providing consultancy, demos, and product and recipe development—even customized to meet specific needs.
