ISO 9001

The requirements for the creation of a Quality Management System in order to improve effectiveness and efficiency in product manufacturing and increase customer satisfaction.

BRC

The application of good practices at all stages of food production, packaging, distribution and selling in order to define quality and safety requirements.

IFS

Food safety, traceability, quality and respect for the environment.

ISO 22005

The existence of technical and organizational requirements to implement the traceability system, both inside the company and throughout the agri-food chain and , consequently, to make information related to the origin of raw materials, cultivation and processing methods transparent and easily consulted by anyone.

VEGAN

We do not use ingredients, adjuvants, or manufacturing auxiliaries of animal origin or obtained from Genetically Modified Organisms (GMOs) placed in the environment. Throughout the entire production cycle we do not use technological adjuvants, filters, membranes, or other manufacturing auxiliaries obtained of animal origin.

SENZA GLUTINE

The absence of gluten traces and/or contamination during the production of products and in the processing establishment, through an adequate monitoring over time.

KOSHER

The adherence to the procedures established by the Jewish religion for food preparation.

HALAL

To ensure that the food is produced in accordance with the dictates of Islamic religion