Usiamo il meglio della scienza e della tecnica per produrre, testare, confezionare e consegnare i nostri prodotti: ogni prodotto è sottoposto a tutti i controlli necessari per assicurare il massimo della qualità.
Siamo certificati:
Grade
AA
Higher
level
The BRC (British Retail Consortium) standard was published by the union of British supermarket chains.
The IFS is a standard published by the union of German supermarket chains, HDE (Hauptverband des Deutschen Einzelhandels). It has been adopted by the French equivalent, the FCD (Fédération des entreprises du Commerce et de la Distribution).
The U.S. Department of Agriculture (USDA) organic products have strict production and labeling requirements. Organic products must meet the following requirements:
-
Produced without excluded methods, (e.g., genetic engineering, ionizing radiation, or sewage sludge). Policy on genetically modified organisms (pdf)
-
Produced using allowed substances. View the National List of Allowed and Prohibited Substances (National List).
-
Overseen by a USDA National Organic Program-authorized certifying agent, following all USDA organic regulations.
As a global leader in Testing, Inspection, and Certification (TIC) services, Bureau Veritas is recognized worldwide for excellence and innovation.
The U.S. Secretary of Agriculture appoints The National Organic Standards Board (NOSB) that considers and makes recommendations on a wide range of issues involving the production, handling, and processing of organic products.
EU legislation ensures that 'organic' means the same for consumers and producers all over the EU. Legislation concerning organic produce is developed with the participation of Member States and the assistance of advisory and technical committees and expert bodies
-
sustainable cultivation systems
-
a variety of high-quality products
-
greater emphasis on environmental protection
European Council of Agricultural Ministers (Council Regulation(EC) No. 834/2007) sets out the principles of organic production and the rules for labeling.
Ministry of Health authorization for the production of "special products" (D.L. 111/27.01.92) such as gluten-free, vitamin enriched, low-protein and dietary food.
HACCP (Hazard analysis and critical control points) is a systematic preventive approach to food safety from biological, chemical, and physical hazards.
La nostra attenzione per la qualità e gli ingredienti primi è stata premiata dai consumatori e dai maggiori attori della GDO.
Capacità di innovare e flessibilità ci permettono di realizzare qualsiasi richiesta:
