Passion, Curiosity, and Wonder
Every day at Sammontana Italia, a team of 28 professionals works to design the products of tomorrow—products that are increasingly sustainable. They are driven by a single, powerful belief:
“Passion for the product, curiosity, and wonder are the sparks of knowledge and innovation.”
This work stems from a company ethos that embraces self-reflection and pushes boundaries, striving to create products that deliver maximum satisfaction and flavour while meeting ambitious environmental and social goals. This involves rigorous selection of raw materials and suppliers, refining recipes, and reimagining packaging.
Designing the Products of Tomorrow
Continuous efforts in our laboratories and pilot plants ensure we refine recipes, optimise nutritional profiles, and assess the industrial feasibility of our projects. This process extends to packaging studies, seeking solutions that preserve quality and taste while minimising environmental impact.
A critical phase involves testing product longevity—evaluating how its sensory and performance characteristics evolve over time—and making adjustments to recipes or processes as needed to enhance development.
For years, our ice cream and pastry product development has been guided by stringent principles:
Simplifying formulations: Removing or reducing non-essential ingredients for cleaner labels.
Eco-friendly packaging: Reducing packaging weight, choosing recyclable or sustainable materials, and prioritising greener solutions.
Fighting food waste: Ensuring resources are used responsibly.
Sammontana Italia has recently implemented, and is progressively extending across the company, a proprietary eco-design process. This approach aims to minimise environmental impact throughout a product’s lifecycle.
A notable example is the carbon footprint reduction achieved through an LCA (Life Cycle Assessment) study for the Barattolino line. By switching to polycoated paper packaging, carbon emissions linked to production were significantly reduced.
Another success story is Amando, an ice cream designed with environmental impact in mind. By substituting cow’s milk with almond milk, Amando maintained its indulgent taste and nutritional qualities while lowering its environmental footprint.
The use of Sicilian almonds, which are more sustainable in terms of water usage, further enhanced its eco-credentials.
BARATTOLINO
2019/2023:
-17% di Co2*
indicator based on functional unit kg CO₂ eq/kg finished product
AMANDO
2023:
885 ton di Co2 saved
the equivalent of the carbon absorbed by 118,000 trees in one year!
Leading in Environmental Impact Studies
In 2023, Sammontana completed environmental impact assessments for all its ice cream products, becoming the first company in Italy to earn the LCA Systematic Approach certificate. This innovative management system simplifies conducting LCA studies across processes and product lines, reducing study times and enabling deeper evaluations. It supports eco-design initiatives and the environmental impact verification of both new and existing products and processes.
Anticipating Changing Tastes
Evolving lifestyles, new flavour trends, emerging markets, and diverse distribution channels have driven Sammontana to invest significantly in innovation.
This commitment has led to the development of products for coeliac consumers, those who are lactose intolerant, vegetarians, vegans, individuals seeking sugar-free options, and anyone looking for lighter dietary choices.
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