Galatea produces semi-completed products for artisanal ice creams using high first-rate elements, natural colorings, without thickeners, and hydrogenated fat, even as respecting the surroundings and assisting the much less fortunate. The story of the Pillot family is approximately ice cream. It begins in the Italian place of Veneto in the Sixties. It is maintained in Germany wherein moms, fathers, and their relatives collectively open some ice cream parlors, subsequently returning to Italy between Treviso and Belluno. Here, Stefano, the oldest brother, begins a brand new journey by founding his very own emblem: Galatea. His objective? Creating new bases for surely artisanal ice creams. Now CEO Stefano Pillot tells us how all of this turned into possible.
What idea underpinned the founding of Galatea?
Galatea was born out of the preference to create a product service capable of elevating artisans’ craftsmanship. We deliver what they want for their everyday work, i.E. Semi-completed products that, in this case, also entail a carrier: a research and improvement component that single artisanal workshops would locate hard to enforce. Our know-how and network of specialists allow us to select high-quality substances and manufacture bases that might be strongly characterized with the aid of their herbal aspects, which we strongly trust. We suppose, has to be expressed through artisanal merchandise constantly.
Since its founding, Galatea has decided not to apply chemical thickeners, hydrogenated fats, artificial colorings, or GMOs. Why was this path selected? Ice cream is a product witha few simple ingredients: milk, cream, and eggs for cream flavors; fruit, water, and sugar for fruit ones. In time, it has become viable to provide creamier ice lotions, less sorbet-like, through manipulating the raw ingredients – however, this intended the usage of thickeners and hydrogenated fat, integrating greater chemical approaches in manufacturing. We eliminated all of those factors and instead, helped artisans produce an ice cream that is as natural as possible.
Ice cream is healthy for humans in addition to the surroundings.
Excluding tropical fat like palm oil, for instance, whose cultivation reasons deforestation and air pollutants whilst manufacturing waste is burnt, contributes to environmental protection. Our small business is developing. We’re seeking to sell actions aimed toward making manufacturing procedures greater sustainable, from the use of smooth energy to controlling water use, elements that we would love to make even greater significant as soon as we move to our new headquarters. We also believe in the significance of social moves. That is why we support the Valemour Association in its venture to help human beings with intellectual disabilities enter the world of employment.
The fee for your paintings is confirmed with the aid of the several certifications Galatea has earned. Can you inform us about them? The certifications related to the Libera goods (this means “unfastened” in Italian) Line, as well as the Wellness and Organic Lines. The “Social cost” certification turned into the primary project and the first recognition that confirmed that what we have been claiming was proper. The greater I consider it, the happier I am that we managed to attain it: an outside body licensed that all recipes and strategies align with our statements. None of our suppliers make the most of the environment or labor force.
We also earned the organic certification (which gives added value to naturalness) and vegan and natural-vegan certifications to satisfy the needs of folks who follow those styles of diets. We also produce a kosher line and could be including a halal one very soon. In March 2017, Galatea obtained the FSSC 22000 certification relative to food excellence and safety; another attempt was made with the business enterprise’s aid to offer clients even greater assurances.
What is the most innovative merchandise you’ve developed?
Spirulì: it’s now seven years old and allowed us to produce the primary mild blue ice cream without using synthetic colorings by employing spirulina algae’s herbal color. We built our image around Spirulì: “If we make blue natural, then we will make something.” Last year utilizing the usage of Piementina, we reinterpreted our mint flavor, which’s inexperienced without the use of synthetic coloring sellers thanks to the use of mint from Piedmont. On this topic, you want your products (many of which can be regionally sourced) and production strategies to be as Italian as feasible, proper?
Our almonds and pistachios are Italian, the apple juice we use is from Friuli, and we’re looking at paintings with the everyday Pordenone fig. We would like to depend on algae cultivated best in Italy for Spirulì. We try and deal at once with producers to shorten the supply chain and be positive about our merchandise’s provenance. Working in Italy is difficult for plenty of reasons, from lack of aid for innovation to market penetration troubles. The idea that “herbal” products don’t flavor suitable is tremendous; however, if carried out properly, they’re tastier and healthier. While there’s some consciousness of the problem, matters are still shifting slowly.
