Questa

growth. The goal is to equip companies with the tools necessary for them
to critically revise their own systems, to pinpoint and control significant
dangers for health safety, updating them if necessary and preserving — and
making the most of — the taste element.
In the businesses that have applied to become Masters of Taste over the last
few years, the Laboratory has noted ever increasing concern with the pre-
requisites of food safety, seen not as “red tape” but as a help in production
management.
The project’s success, therefore, can be explained not only in the growing
number of companies selected nor in the tens of thousands of copies of the
guide printed or unloaded from the Internet, but also and above all in the
“Masters” commitment to preserve aspects such as quality, tradition and
wholesomeness within a context of safety. These are the values that today’s
consumers look for as key to the quality of agrifood products and, together
with the flavors that best connote a specific area, are increasingly decisive
criteria for our choice of what to buy.
Guido Bolatto
Director of the Torino Chamber of commerce
Chemical Laboratory
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