Albert began producing ice-cream in the Seventies, although the limited liability company was not established until 1981. Today, thanks to continuous research and the experience gained working alongside the ice-cream makers, the company is at the forefront of its sector.

Its workforce consists of people with varied experience in the ice-cream sector and in the food industry in general, who have worked in these sectors for many years. Their shared desire to contribute to improving the traditional ice-cream, translates into the sharing of experience and knowledge.  In terms of this improvement, the most significant contribution has been providing the ice-cream maker with pure, genuine semi-finished products of the very highest quality, as well as the correct application methods.
 

Its workforce consists of people with varied experience in the ice-cream sector and in the food industry in general, who have worked in these sectors for many years. Their shared desire to contribute to improving the traditional ice-cream, translates into the sharing of experience and knowledge.  In terms of this improvement, the most significant contribution has been providing the ice-cream maker with pure, genuine semi-finished products of the very highest quality, as well as the correct application methods.
 

The first line of Albert products to be introduced and marketed was Tuttafrutta – fresh fruit puree – the natural fruit that is available throughout the year.

The ice-creamer's enthusiasm for this product line, a sector innovation, was immediate, so much so that many other firms tried to copy the Tuttafrutta name and Albert was forced to defend the brand; however, there was clear indication that the company was on the right track.
The new Balanced Bases line, a line that is now virtually consolidated, was successfully launched alongside the Tuttafrutta line the following year.The company completed its programme in 1984, three years after its establishment, with the introduction of the Tuttacrema line.
The full product range and its ongoing success, led to the need for a larger, more modern production plant, which was found in the company's current base in Noale (VE); a new, exclusive fruit puree production and packaging plant was developed and set up at the same time and the original glass jar was replaced by the safer and more manageable tin in use today.  Its transfer to the new premises led to renewed commercial focus.  The company looked towards the foreign market and Germany in particular; after a difficult start, a few successes encouraged Albert to continue, channelling all its energy on quality.
The Balanced Bases plant was upgraded in 1987 and the range was thus expanded: the newly improved line undoubtedly served as catalyst for the other lines.
The Tuttacrema plant was upgraded in 1990 and new speciality products were introduced.  The market welcomed the new products, so much so that the company’s position on the market, and the German market in particular, was significantly improved.
1992 saw the introduction of a new type of packaging that was more suitable for an expanding company that still today, bases its philosophy on customer satisfaction.
The commercial structure was strengthened in 1993.  Particular focus was reserved for the German market that so favourably received Albert products and new sales forces were introduced on the Italian market.
January 2005 saw the incorporation of a firm that had been until then a distributor of Albert products.  The objective was to eliminate the unnecessary multiplication and of business costs.  The opportunity to apply lower prices and to fill more positions with more people, while at the same time improving the safety of the service had now become a necessity.  This resulted in the significant optimisation of the use of human resources.

  

The ice-creamer's enthusiasm for this product line, a sector innovation, was immediate, so much so that many other firms tried to copy the Tuttafrutta name and Albert was forced to defend the brand; however, there was clear indication that the company was on the right track.
The new Balanced Bases line, a line that is now virtually consolidated, was successfully launched alongside the Tuttafrutta line the following year.The company completed its programme in 1984, three years after its establishment, with the introduction of the Tuttacrema line.
The full product range and its ongoing success, led to the need for a larger, more modern production plant, which was found in the company's current base in Noale (VE); a new, exclusive fruit puree production and packaging plant was developed and set up at the same time and the original glass jar was replaced by the safer and more manageable tin in use today.  Its transfer to the new premises led to renewed commercial focus.  The company looked towards the foreign market and Germany in particular; after a difficult start, a few successes encouraged Albert to continue, channelling all its energy on quality.
The Balanced Bases plant was upgraded in 1987 and the range was thus expanded: the newly improved line undoubtedly served as catalyst for the other lines.
The Tuttacrema plant was upgraded in 1990 and new speciality products were introduced.  The market welcomed the new products, so much so that the company’s position on the market, and the German market in particular, was significantly improved.
1992 saw the introduction of a new type of packaging that was more suitable for an expanding company that still today, bases its philosophy on customer satisfaction.
The commercial structure was strengthened in 1993.  Particular focus was reserved for the German market that so favourably received Albert products and new sales forces were introduced on the Italian market.
January 2005 saw the incorporation of a firm that had been until then a distributor of Albert products.  The objective was to eliminate the unnecessary multiplication and of business costs.  The opportunity to apply lower prices and to fill more positions with more people, while at the same time improving the safety of the service had now become a necessity.  This resulted in the significant optimisation of the use of human resources.

  

In 1996 Albert was the first in the sector to attain UNI EN ISO 9001 quality certification thus enabling it to provide its customers with complete product safety guarantees. The goal was achieved due to research, the consolidation of production methods and the meticulous selection and processing of the raw materials.

The Quality System adopted by Albert S.r.l. has been implemented to demonstrate the ability to coherently and consistently provide products and services that satisfy and even anticipate customer needs and, where envisaged, the laws and applicable regulations.
Thanks to the UNI EN ISO 9001 quality certification, BVQI, the most widely recognised certification body in the world, now ensures that Albert controls its entire manufacturing system, from planning to production and from sales to after-sales.

The Quality System adopted by Albert S.r.l. has been implemented to demonstrate the ability to coherently and consistently provide products and services that satisfy and even anticipate customer needs and, where envisaged, the laws and applicable regulations.
Thanks to the UNI EN ISO 9001 quality certification, BVQI, the most widely recognised certification body in the world, now ensures that Albert controls its entire manufacturing system, from planning to production and from sales to after-sales.

The company looks towards the future, while placing particular focus on quality as part of its commitment to satisfy the needs of the consumer/ice-cream manufacturer. The company also trains its internal and external staff in order that they may meet the customer’s every need.

The company has always strived to embrace the continuous evolution of the traditional ice-cream industry by introducing new flavours and trends and by trying its best to uphold the flavours of time-honoured and noble Venetian tradition, Albert provides specific technical assistance to each laboratory so that the ice-creamer can get the desired results.

The company has always strived to embrace the continuous evolution of the traditional ice-cream industry by introducing new flavours and trends and by trying its best to uphold the flavours of time-honoured and noble Venetian tradition, Albert provides specific technical assistance to each laboratory so that the ice-creamer can get the desired results.

Over recent years, Albert’s experience and the best internal resources have been channelled to offer customised solutions that can be developed in collaboration with customers looking for a unique, exclusive product to set them apart from the competition.



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