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Sustainability
Our approach to
a responsible
supply chain
THE PATH OF OUR QUALITY SYSTEM
From the field to the table, a guarantee of goodness and safety.
Arrival of raw materials
Health and hygiene control of the truck and the integrity of the goods
Organoleptic analysis
Taste, appearance, consistency, odor
Laboratory testing
Microbiological, chemical, contaminants, allergens, product analysis
Technical inspection
Technology to check for the presence of foreign bodies
STORAGE
Separate management of the raw materials to prevent contaminations (for example, allergens)
Production
Weighing and preparation of the ingredients according to the recipe. Processing, in-line organoleptic and structure control.
Pasteurization
Thermal treatment to kill the bacterial load
Drying
Product stabilization treatment.
Packaging
Weighing and packaging the product in the clean room in a controlled atmosphere
Technical inspections
Integrity of the packaging with CO₂ sensor and X-ray scan for foreign bodies
Boxing
Transport
Control of the maintenance of the cold chain
Sales outlet
Dish on the consumer's table
Quality in numbers
ANNUAL TESTS ON INGREDIENTS, PRODUCTION PROCESSES AND FINISHED PRODUCTS
CERTIFIED PRODUCTION FACILITIES
ANNUAL TESTS IN EXTERNAL LABORATORIES
ORGANOLEPTICS TESTS PER YEAR
PEOPLE ON THE QUALITY TEAM
SAMPLES ANALYSED PER YEAR WITH TESTS ON 300,000 PARAMETERS
Our product manifesto
OUR CHOICES
FLOUR
Soft wheat flour and high quality durum wheat to give softness, elasticity and consistency unique to our pasta.
CHEESES
Only whole pieces of cheeses for greater control and to keep the taste and freshness intact.
EGGS
Class A fresh eggs from cage-free hens.
MEAT
Whole pieces of meat for the visual recognition of the quality of the cut and to ensure the absence of mixed meats.
VEGETABLES
Unprocessed vegetables. The preparation is carried out by our personnel in the plant.
WE SAY NO
Our suppliers:
a choice of quality
We oversee the supply chain by carefully selecting our suppliers and establishing solid, long-lasting relationships of trust with them. All our partners must guarantee respect for our high quality and food safety standards, as well as the ethical and environmental requirements regarding the working methods.
SUPPLIERS' CODE OF CONDUCT
All our suppliers are required to adhere to and observe the Suppliers' Code of Conduct, which is inspired by the principles contained in the Rana Code of Ethics and Conduct. It lays down prerequisites on environmental matters, human rights and the protection of workers, in particular on issues of health and safety and equal treatment in the workplace.
THE INGREDIENTS
Our offer includes 1,824 items and, to produce them, we use 820 different ingredients, carefully chosen on the basis of their organoleptic characteristics and their adherence to high standards of quality and food safety.
We promote Italian excellence at the global level, including the use of prime PDO and PGI raw materials. These ingredients are promoted and protected by recognised consortia with which we have collaborated for a long time.
THE BASIL PROJECT
We believe that, from the perspective of continuous improvement, the creation of partnerships with our suppliers is a reciprocally advantageous and inclusive way of guaranteeing responsible, quality procurement. It was in this direction that, in 2021, we created a project of sharing best practices regarding the cultivation, cutting and washing techniques of basil, one of the most delicate raw materials and essential for our production of pesto, which is distributed throughout the world. For several years, moreover, we have worked in close collaboration with the the Consortium for the protection of the PDO Genovese Basil, using only basil of certified Ligurian origin for our pesto in order to promote the excellence of this great local product at the global level.
ANIMAL WELFARE
All our suppliers of meat, fish and eggs are obliged to adhere to the Protocol on Animal Welfare, which includes the 5 freedoms established by the World Organisation for Animal Health (WOAH). Our partners are therefore called on to respect the regulations in force and the standards laid down in the Rana protocol, ensuring the connection between the wellbeing and health of animals and the quality and safety of the food ingredients.
FREEDOM FROM THIRST, HUNGER AND MALNUTRITION
FREDOM FROM DISCOMFORT BY HAVING AN ADEQUATE PHYSICAL ENVIRONMENT
FREEDOM FROM PAIN, INJURY AND DISEASE
FREEDOM TO EXPRESS NORMAL BEHAVIOR
FREEDOM FROM FEAR AND DISTRESS
