At Golosa, 2018 will be remembered as a year packed full of new ventures that confirmed our experience, our ability to regard the future with knowledge and awareness and our determination to support professionals in our sector with the very highest quality.

At the end of 2017 we introduced a wide range of products for artisan pastry and bread-making which provide effective support to the work of experts, helping them to broaden their offer, expand their business opportunities and make all their creations more simply. This year we have deepened our knowledge of innovative ingredients, the results of ambitious research carried out by us with intense determination and satisfaction: bases for fillings, shortcrust pastry and sponge cake, frozen desserts, Shelfri, mixes for croissants, puff pastry and bread, instant and anhydrous creams, glazes and icings to make perfect cakes and panettoni, gluten-free and vegan solutions to give free rein to imagination; all brought together in a handy catalogue designed to be a clear reference tool.

During our recent attendance at the International Ice Cream Exhibition (MIG) in Longarone, we said goodbye to 2018 and presented – along with our various products – our concept of artisanship, showcasing the art of the 100% natural: the combination of Italian artistic expression and the uniqueness of Golosa semi-finished products led us to a campaign which highlights Made in Italy professionalism. Our welcome to 2019, meanwhile, will be at SIGEP in Rimini, the exhibition devoted to gelato, pastry, bread and coffee, with a preview of the long-awaited response to an increasingly widespread demand among both consumers and artisans: a natural alternative to sugar. With our use of an exceptionally innovative sweetening system based on natural plant fibres, we have developed a unique ingredient which allows sweetness and therefore sugar levels to be reduced, while guaranteeing creaminess and spreadability in the finished product.

Among our numerous achievements last year, we have to mention the award for best creativity as part of the Premio Comunicando promoted by the magazine PuntoIT gelato&barpasticceria, and several successes by our network of partners, including the very recent first prize to Michele Falcioni, pastry chef at Posillipo Dolce Officina, for the best panettone in Italy.

The main goal we are setting ourselves once again for the new year is to continue focusing on maximising the value of every aspect of our work, always bearing in mind our fixed points of clarity and naturalness, and to stay constantly at the side of those who travel and grow with us.