Alice La Tona (Innovation Director)"Innovazione passa dal miglioramento continuo"
(Adnkronos) - “Stiamo lavorando ad una review completa della nostra gamma sughi” spiega ad Adnkronos Alice La Tona, Innovation Director di Mutti. “In occasione del tasting con gli chef di Mutti per il lancio del ragù vegetale, stiamo lavorando con delle materie prime ‘Premium’, dedicandoci a ricettazioni specifiche per le diverse aree geografiche, perché quello che funziona in Italia non sempre può piacere agli altri Paesi. Naturalmente cerchiamo di mantenere la massima qualità, che da sempre caratterizza Mutti, e stiamo di conseguenza rivedendo tutta la nostra gamma di pesti. Siamo gli unici ad aver fatto dei pesti a base pomodoro”.
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00:00 We are working in our sauce range for a complete review
00:04 This is because we are the excellence in tomato, we want to be the excellence also in the world of sauces
00:10 As we are doing, we are working with premium raw materials
00:14 We are dedicating specific and specific recipes in the geographical area
00:20 Because what is liked in Italy is not liked often in other countries
00:23 So we are going to create dedicated recipes
00:26 And of course we are looking for the maintenance of the highest quality that characterizes Mutti
00:31 We are also reviewing our whole range of pesto
00:34 We are the only ones to have tomato-based pesto
00:37 This was also a great challenge
00:39 Also because we also took on the task of making a not too greasy product
00:44 So our pesto has at least 30% fat
00:48 Compared to the average of the most sold pesto, excluding the pesto from Genovese
00:52 And recently we also launched the range of chilled products
00:56 So soups, a totally fresh world for us that we come from ambient products
01:02 And even there we really gave ourselves a lot to do to give our contribution
01:08 So the base is always the tomato, but enriching with various ingredients
01:13 And then of course we never stop working on what are our core products
01:18 So the pasta, the concentrate, the pulp, the ones that made us famous
01:23 Because of course innovation goes from continuous improvement
01:27 And we never stop