Face to face with: GELATO SENZA PECCATO | SANA Partner

February 2026

A dream, to create the first truly ice cream for everyone. Today that dream is a reality with a completely natural product, free of gluten, animal-based ingredients and added sugar.The professionalism and ability of researchers at the University of Modena and Reggio Emilia have launched our production of artisanal ice cream mixes that can satisfy anyone who loves the unique taste of Italian ice cream and the naturalness of the product.

What inspired your participation in SANA Food 2026, and what goals or expectations are guiding you in this new edition?

We believe that SANA Food is the ideal vehicle to make known our products that have all the characteristics corresponding to the health focus of the fair, being products without added sugars, free of lactose, gluten and ingredients of animal origin.

Today’s consumers are increasingly conscious about health and well-being. How has this awareness influenced your production choices or inspired new product concepts?

Starting precisely from the consumer's growing attention to health and well-being, we focused on a product accessible to everyone, especially those who, by obligation or choice, have so far forgo ice cream.

Tradition and innovation often go hand in hand in a company’s growth journey. How do you manage to honor your roots while giving them a contemporary interpretation?

Tradition and innovation were the prerequisites of our initiative as interpreted by the team of university researchers who based the initiative only on the most recent studies in the food field.

Transparency, sustainability, and traceability have become essential values in today’s market. How do you bring these principles to life in your distribution practices?

To date, every effort has been directed towards research and refinement of production recipes. Now the challenge is to undertake the commercialization phase studied through a research activity that will make transparency, sustainability and traceability founding requirements.