Ongoing work in our laboratories and pilot plants allows us to carefully refine recipes and nutritional profiles, while assessing the potential and feasibility of each project on an industrial scale. This process also includes in-depth studies on packaging, aimed at identifying solutions that best preserve quality and flavour over time.

A key validation phase focuses on how products perform throughout their shelf life, analysing whether and how sensory and functional characteristics evolve. When needed, recipes or processes are fine-tuned to further optimise development and ensure consistent excellence.

For several years, rigorous guidelines have guided the development of our ice cream, sweet pastry and bakery products. These guidelines focus on simplifying formulations by removing or reducing non-essential ingredients that do not play a defining role in flavour or structure, in line with clean-label principles. This approach includes replacing animal gelatine with plant-based alternatives, substituting artificial flavours and colours with natural ones, an effort that will continue through 2026, and developing products with clean labels or innovative raw materials such as hemp.