Since 2007, Orsobianco has been producing Italian, authentic, all-natural gelato and sorbets. Without eggs, Orsobianco Gelato and sorbets are lighter and full of flavor. The company has been producing daily homemade gelato and sorbets using top-quality ingredients and seasonal, organic fruits. Orsobianco is working currently on its ISO 22000 CERTIFICATION to ensure high-quality production and best manufacturing procedures.
DID YOU KNOW?
Gelato is softer, smoother, and denser than ice cream since it has less butterfat and less air churned into it. Unlike ice cream, gelato can be made completely from natural ingredients without adding any additives, artificial colors or aromas.
WHAT’S THE INNOVATION?
Orsobianco offers high quality natural gelato and sorbets, in the form of scoops, popsicles, biscuits, and bonbons. Orsobianco does not add any artificial colors, nor aromas. Their stabilizers are composed of guar gum and locust bean gum, both of which are made from natural legumes.
WHAT’S THE STORY BEHIND THE INNOVATION?
Orsobianco Gelateria started in 2007 to establish a sustainable growth in the gelato and sorbet sector in Lebanon since this sector is missing a niche market of natural and organic products to the consumers. Orsobianco started using organic and fresh fruits in its sorbets and fresh milk in its gelato, and turned traditional fatty recipes into healthier options with less sugar, less fat and more nutritional value.
WHY IS IT IMPORTANT?
Orsobianco gives its customers the choice of choosing healthier ice cream options (vegan, gluten free, etc.), low in sugar and fat while keeping it affordable. Orsobianco also engages the community by encouraging local producers to provide fresh and organic fruits, while raising awareness on the importance of high-quality ice cream.
WHO IS BENEFITTING?
Consumers (individuals and households) are mostly benefiting from this high quality gelato and sorbets.