GREAT RESEARCH LEADS TO GREAT DEVELOPMENT
The laboratory is the beating heart of our company. It is here that we test raw materials and functional and innovative ingredients with high technological value capable of changing the typical concept of gelato, both artisanal and industrial, forever.
Here we can isolate the raw materials and transform them, always respecting their essence and bringing out their best in terms of performance.
GREAT RESEARCH LEADS TO GREAT DEVELOPMENT
The laboratory is the beating heart of our company. It is here that we test raw materials and functional and innovative ingredients with high technological value capable of changing the typical concept of gelato, both artisanal and industrial, forever.
Here we can isolate the raw materials and transform them, always respecting their essence and bringing out their best in terms of performance.
ESSENZA: THE SCIENCE OF GELATO
We are constantly looking for the best solutions that represent our founding pillars: plant based, reduced sugar, clean label, and sustainability.
In our lab, we can:
Evaluate short- and long-term product performance
Analyse modifications and changes applied during production
Experiment with new ingredients
CONSTANT CURIOSITY AND TECHNOLOGY
Every day, our research inspires new ideas and encourages us to embrace the change we have always believed in. From here, we embark on new avenues of research and find excellent solutions. With curiosity and a desire to achieve better and better results.
Another important step is our datasheets, which also include technology data that is rarely found elsewhere. These include graphics and overrun estimates, freeze curves, viscosity and density data, and more. This turns our research into ‘open-source’ content, offering our customers more and more material to support them in working with the product.
OUR OPEN-SOURCE LAB
Thanks to our clean-labelling approach, anyone can see that we have no secrets. Just read the ingredient list on one of our products! However, we want you to find out for yourself.
Our lab is ‘open source’: current and prospective customers, visitors and employees can all access the lab to perform live tests, try out their own recipes or make evaluations to inform and improve their production processes.
FIOR DI LATTE IN COMPARISON
Our focus on ingredients and refusal to use additives is clear for all to see: just read one of our labels!
Discover the difference between an Essenza nucleus and an equivalent produced by one of our top competitors in the table below.
SAME TYPE OF NUCLEUS
OTHER BRANDS
7
Ingredients
11
0
Additives
5
Milk, cream, sucrose, skimmed-milk powder, dry glucose syrup, dextrose, vegetable fibre.
Label
Milk, cream, sucrose, skimmed-milk powder, dry glucose syrup, dextrose, emulsifiers: E471 mono- and diglycerides of fatty acids, thickeners: E410 carob bean gum, E401 sodium alginate, E412, guar gum, E407 carrageenan.
FIOR DI LATTE IN COMPARISON
Our focus on ingredients and refusal to use additives is clear for all to see: just read one of our labels!
Discover the difference between an Essenza nucleus and an equivalent produced by one of our top competitors in the table below.
SAME TYPE OF NUCLEUS
OTHER BRANDS
Ingredients
7
11
Additives
0
5
Label
Milk, cream, sucrose, skimmed-milk powder, dry glucose syrup, dextrose, vegetable fibre.
Milk, cream, sucrose, skimmed-milk powder, dry glucose syrup, dextrose, emulsifiers: E471 mono- and diglycerides of fatty acids, thickeners: E410 carob bean gum, E401 sodium alginate, E412, guar gum, E407 carrageenan.
