"UHT milk is the point of contact with the public, it does not bring value to the company, but brings value to communication.
It is a way to tell, even to those who do not consume powdered milk, the important project we have been building for some time with Coldiretti: the short, certified and guaranteed supply chain of Piedmontese milk. Supply chain is an abused word, but it is not an empty word: it is a group of people, a community, which has given itself rules and follows them. Ours is a project that works, because it is sustainable for all the components of the supply chain. Project that over time has created efficiency, and has allowed us to invest in training and innovation. "
Ambrogio Invernizzi, president of Inalpi SpA, opens with these words the press conference organized with Coldiretti and Gelati PEPINO 1884 and moderated by Massimiliano Borgia, director of the International Festival of Food Journalism of which Inalpi is a fundamental partner. In the historic headquarters of Gelati Pepino 1884 SpA in Piazza Carignano, Roberto Moncalvo, president of Coldiretti Piemonte, goes on to explain that "The goal of the project is to offer consumers UHT milk from a controlled, guaranteed and transparent Piedmontese chain , led us to the realization of this new product also guaranteed by the brand "Signed by Italian Farmers". A challenge made possible thanks to a collaboration, now ten years old, with Inalpi and Compral Latte, a cooperative that counts 230 breeders and collects more than 5 thousand quintals of milk a day, created for the production of milk powder and which, now, allows us to launch a new product. An agreement, moreover, sanctioned on the basis of the indexed price that the Moretta company has decided to adopt, rewarding, regardless of the fluctuating trend of the market, the real value of what is given by our breeders. Today, therefore, it is a further step to continue on the path of traceability, fair remuneration to our companies and the enhancement of the territory ". During the conference the new fiordilatte ice cream was offered, which Pepino will make using 15% UHT milk and 9% of Inalpi milk powder, because “for Pepino the supply chain is very important. In the production of ice cream, the origin of secondary ingredients such as the Bronte pistachio or the Langhe hazelnut is always emphasized, without giving weight to the importance of the raw material, ie the milk that represents one of the main risk factors; with Inalpi that produces milk from a short supply chain, certified and guaranteed, we have solved the problem ". This is the declaration of Alberto Mangiantini AD Gelati Pepino 1884. The brand will also produce a line of BIO ice creams, with Inalpi BIO milk, a Fior di Latte Penguin and a BIO Fior di Panna Penguin, with milk and BIO Inalpi cream that will be the official ice cream for the 80 years of product celebrations more famous than Pepino.
