Focussing on the total quality of a product means giving it added value. Total quality in gelato can be obtained by optimising the following parameters:

Organoleptic quality
Sensorial analysis (using our senses) allowing for an integrated analysis of all the aspects that make up the quality of a product.

Microbiological and health quality
The producer is responsible for guaranteeing the hygiene and safety of products by making the right choices both in operating and management terms, in order to identify any consumer health hazards and the most appropriate controls and prevention measures.

Technological quality
The quality of the materials used; in order to be put on the market for sale, these must comply with standards which depend on the transformations that they go through (for example, milk must be pasteurised before sale).

Nutritional quality
The ability of a food product to provide nutrition. The food we eat provides our organism with substances known as nutrients, which are shown on nutrition information labels (protein, fat, carbohydrates or sugar).
Nutrition is the range of activities (metabolic phenomena) through which our body uses the main nutrients to meet its needs.

Production transparency has become even more important since the introduction of Article 18 of the "Traceability" Regulation 178/2002 in 2005.

Nutritional quality, therefore, takes into account the raw materials used and the production process applied to obtain the gelato.

In fact, the nutrition content of the final product starts right from the raw material, and depends on the basic recipe; this recipe therefore needs to balance all the actual nutritional content, while also bearing in mind the production process.

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