Galatea produces semi-finished products for artisanal ice creams using high-quality ingredients, herbal colorings, without thickeners and hydrogenated fats, while respecting the environment and supporting the much less fortunate.
The tale of the Pillot family is all about ice cream. It begins within the Italian location of Veneto in the 1960s and continues in Germany in where moms, fathers, and their kinfolk work collectively to open some ice cream parlors, ultimately returning to Italy between Treviso and Belluno. Here, Stefano, the oldest brother, starts on a brand new journey by founding his very own brand: Galatea. His goal? Creating new bases for artisanal ice creams. Now, CEO Stefano Pillot tells us how all of this became feasible.
What concept underpinned the founding of Galatea?
Galatea was born out of the desire to create a product-service capable of elevating artisans’ craftsmanship. We deliver what they want for their everyday paintings, I, semi-finished merchandise that, in this example, additionally entails a service: a research and development component that single artisanal workshops would find difficult to put into effect. Our know-how and network of specialists permit us to choose high-quality substances and manufacturing bases which can be strongly characterized by their natural elements, which we strongly trust in and which, we suppose, have to continually be expressed through artisanal merchandise.
Since its founding, Galatea has decided not to apply chemical thickeners, hydrogenated fat, artificial colorings, or GMOs. Why was this route selected?
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Ice cream is a product with few, simple substances: milk, cream, and eggs for cream flavors; fruit, water, and sugar for fruit ones. In time, it has become viable to supply creamier ice lotions, much less sorbet-like, using manipulating the uncooked elements; however, this has required the use of thickeners and hydrogenated fat, integrating extra chemical techniques in manufacturing. We removed all of these factors and, as a substitute, help artisans produce an ice cream that is as herbal as possible.
An ice cream that is wholesome for human beings, in addition to the environment.
Excluding tropical fats like palm oil, for instance, whose cultivation causes deforestation and air pollutants wh,ile production waste is burnt, contributes to environmental safety. Our small commercial enterprise is growing, and we’re trying to sell movements geared toward making production tactics extra sustainable, from the usage of clean electricity to controlling water use, factors that we would like to make even more central as soon as we move to our new headquarters. We additionally agree with the significance of social movements, which is why we assist the Valemour Association in its task to assist humans with intellectual disabilities enter the sector of employment.
The cost of your paintings is shown by the numerous certifications Galatea has earned. Can you inform us about them?
The certifications related to the products used inside the Libera (this means that “loose” in Italian) Line, as well as the Wellness and Organic Lines. The “Social value” certification was the first project and primary reputation that showed that what we had been claiming became actual. The more I consider it, the happier I am that we managed to attain it: an external body certified that all recipes and approaches are in keeping with our statements and that none of our providers take advantage of the environment or labor force. We also earned the natural certification (which presents an introductory price to naturalness) in addition to vegan and natural-vegan certifications to fulfill the needs of folks who follow those sorts of diets. We also produce a kosher line and will be including a halal one very quickly. In March 2017, Galatea acquired the FSSC 22000 certification relative to food fine and quality, another effort made using the agency to provide clients with even greater assurances.
What are the most revolutionary products you’ve developed?
Spirulì: it’s now seven years old and allowed us to supply the first mild blue ice cream without using synthetic colorings, by using spirulina algae’s natural color. We constructed our picture around Spirulì: “If we can make blue herbal, then we can make something”. Last 12 months, using the use of Piementina, we reinterpreted our mint flavor, which is natural without the use of artificial coloring retailers thanks to the use of mint from Piedmont.
On this subject matter, you want your products (lots of which are regionally sourced) and manufacturing procedures to be as Italian as possible, right?
Our almonds and pistachios are Italian, the apple juice we use is from Friuli, we’re seeking to work with the typical Pordenone fig, and would like to rely on algae cultivated best in Italy for Spirulì. We attempt to deal without delay with manufacturers that will shorten the delivery chain and be sure of the provenance of our products. Working in Italy is difficult for plenty of reasons, from a lack of assistance for innovation to market penetration issues. The concept that “herbal” merchandise doesn’t flavor properly is good-sized, but if executed the right way, they’re in reality tastier and healthier. While there is little recognition of the problem, things are nevertheless shifting slowly.
