The food & beverage product sectors we work in

Bread, focaccia, pizza, breadsticks, crackers, savoury baked goods, festive leavened products, and fresh or packaged bakery specialities.

On the bakery shelf, the promise of craftsmanship is everywhere and worth less every year, while margins stay under pressure from private label. The difference comes from a verifiable story: short supply chains, grain provenance, the product's and founder's history turned into a commercial asset. This is where we build editorial-driven brand identities and packaging that convey real craft without slipping into generic vintage styling.

Flour, semolina, blends, baking and pastry mixes, processed cereals, and ancient grains.

Flour has moved from commodity to branded product. Consumers now read protein strength, milling method and grain origin the way they read a wine label, and retail rewards shelf-ready formats and specialty references. We work with mills on the dual track this category demands: consumer positioning in grocery retail, and the technical relationship with the professional channel, where the same brand has to speak two different languages.

Dried, fresh and filled pasta, gnocchi, couscous, rice, ready-to-cook risottos, and cereals for food consumption.

A category at the core of Italian food identity, polarised between large-scale industry and artisan pasta makers competing for the same shelf with opposite levers. We work on the story of Italian wheat, on short-supply-chain traceability, and on the distinction between bronze-die extrusion and standard technology, which for consumers marks the line between pasta and just any pasta.

Sweet and savoury snacks, biscuits, wafers, snack cakes, bars, crisps, popcorn, and products for out-of-meal consumption.

In front of the snacking shelf, consumers decide in three seconds, in one of grocery retail's most crowded categories. Food graphic design here isn't aesthetics, it's shelf survival. It calls for immediate visual differentiation, a legible range architecture, and cross-category declinations that hold sweet and savoury together under the same brand.

Chocolate, pralines, spreadable creams, bars, cocoa, and chocolate-based specialities.

Cocoa prices have hit record highs and rewritten the category's rules. Weights, recipes and premium positioning are under review across the whole supply chain. In this scenario, brand is the only argument that defends price, from the story of the bean's origin to the seasonality of festive occasions, which weighs more here than in any other category.

Fresh and UHT milk, yogurt, dairy desserts, butter, milk-based drinks, and fresh non-dairy alternatives.

The yogurt chiller is among grocery retail's fastest-turning shelves. High-protein, kefir, skyr and zero-sugar have reshaped the category within a few years, and every new wave redefines who stays on shelf. We work on line restyling and range architectures that absorb the constant arrival of new segments, with chilled packaging that has to communicate vertically and in half a second.

Fresh, aged, soft and hard cheeses, PDO cheeses, dairy products, and cheese specialities.

In cheese, the designation is both shield and cage. PDO status protects price but flattens differentiation, because within the same specification every competitor tells the same story. Brand is built on what the specification doesn't cover: the specific territory, the family behind it, ageing as a choice rather than an obligation. We work with historic dairies and consortia on this, from restyling grated-cheese lines to self-service ranges.

Fresh, processed and transformed meat, cured meats, sausages, hams, burgers, preparations and meat-based specialities.

No supply chain is under as much narrative pressure as this one. Animal welfare, territorial origin and production standards are now where trust gets decided, ahead of taste and price. We guide historic brands through rebrandings that carry the product from the deli counter to chilled self-service, where the pack inherits the work the butcher used to do.

Fresh, frozen and preserved fish, crustaceans, molluscs, canned seafood, and other sea-derived products.

Seafood lives a paradox. Consumption grows on convenience, from frozen to premium canned, while trust stays anchored to the fresh counter. Fishing sustainability and FAO-zone traceability have moved from technicality to purchase criterion. We work on corporate brand communication for grocery retail and on packaging that carries the counter's guarantees into self-service.

Fresh fruit and vegetables, pre-cut and ready-to-eat produce, dried fruit and nuts, pulses, processed vegetables, fruit salads, and packaged plant-based products.

Produce is grocery retail's last big category still dominated by unbranded loose goods, which is why pre-cut and premium packaged formats are where brands are born. Strong seasonality, fresh logistics and the farming calendar set a pace that communication has to respect. We build the story of the growing territory and premium positioning against private label.

Tomato passata and pulp, vegetable preserves, oil- and vinegar-preserved vegetables, pesto, ragù, sauces, spreads, and ready-made sauces.

Here, the promise of the family recipe is everywhere and no longer differentiates anyone. The real comparison is with homemade, the toughest benchmark there is, and it's won only with verifiable supply-chain quality, from the tomato grown to the declared food miles. We build brand strategies that hold up to this comparison, and packaging that defends recognisability on a shelf where private label copies any working visual code within six months.

Sweets, sugared almonds, marshmallows, chewing gum, jellies, nougat, sugar confectionery, and confectionery specialities excluding chocolate.

An impulse category by definition, where the purchase is decided at the till and in the store's hot spots more than on shelf, and where normal trade and confectionery wholesalers still weigh as much as grocery retail. Health pressure on sugar and colourants is rewriting recipes and claims. Sugar-free has moved from niche to mandatory segment, and the pack has to say so without switching off the sense of celebration the category sells.

Whole bean, ground and instant coffee, capsules, pods, tea, infusions, herbal teas, and hot beverages.

Coffee is a global commodity, but the brand is local culture: the roastery's story, the city's identity, the ritual of the bar. The HoReCa channel weighs as much as grocery retail and demands its own materials, technical catalogues for bars and cafés, a presence at Host and SIGEP, training content for baristas. We work on both fronts, as the growth of single-serve and specialty coffee shifts the comparison from price to expertise.

Soft drinks, fruit juices, nectars, energy drinks, sports drinks, iced teas, kombucha, and functional non-alcoholic beverages.

In non-alcoholic beverages, primary packaging is a marketing variable before it's a production one. Glass, PET or can decide the sales channel, the consumption moment and the price positioning. The sugar tax and health pressure are pushing reformulations and functional claims, while energy drinks and kombucha prove the category rewards those who create segments rather than just defend them. We work on line launches, repositioning toward younger consumers, and brand activation across the summer and sports calendar.

Still, sparkling, naturally effervescent, flavoured, and functional mineral waters.

Water is food's most tightly constrained category narratively. Health claims are regulated down to the millimetre, and mineral content alone doesn't build a brand. Premium is played on the spring's territory, bottle design, packaging sustainability and, increasingly, the purpose the brand embodies. We work on these axes, defending the price of a product that costs a thousand times less from the tap.

Still wine, sparkling wine, classic method, organic wine, DOC, DOCG and IGT designations, and wine consortia.

Wine has its own discipline. Vintage, designation and harvest decide the cut of the communication before the message itself does. Within these constraints we work with wineries and consortia on line positioning, label restyling, export, and trade fair presence, from Vinitaly to ProWein. We treat label design as a dedicated competence, not a sub-discipline of general packaging.

Beer, cider, liqueurs, grappa, whisky, gin, rum, vodka, amaro, vermouth, and spirits.

After the craft wave, beer has entered its selection phase. The breweries left standing are the ones that turned territorial identity into a distributable brand rather than a festival label. In spirits the game runs the other way: gin and Italian amaro live a mixology-driven premium, where the brand is born in the bartender's glass before it reaches the shelf. Two markets, the same rule: here the ritual of consumption dictates the communication.

Vegetable oils, extra virgin olive oil, vinegars, balsamic vinegar, sauces, mayonnaise, ketchup, mustard, and packaged spices and herbs.

Extra virgin olive oil and balsamic vinegar share the same paradox: excellences with strict production standards that the shelf compresses into a price war, where consumers can't tell what they're paying for. The brand is built by educating, on raw material origin, harvest year, production method. In the specialty spice and sauce segment, margins are high and differentiation is played on the story of geographic provenance.

Frozen food, frozen pizzas and vegetables, fresh ready meals, prepared deli food, and meal kits.

Convenience drives the choice but no longer justifies the price on its own. Ready-meal consumers want ingredients they can read, recipes they recognise, and a perceived quality that holds up against homemade. We work on the supply-chain narrative of the ingredients and on chilled and frozen packaging that has to work three times over: on shelf, in the microwave, and in the oven.

Plant-based drinks, protein alternatives to meat and dairy, vegan products, and plant-based substitutes.

Plant-based has left its ideological phase. Today's buyer is flexitarian, judges taste and price before ethics, and has already selected the first wave's brands down to size. The category rewards those who communicate the product as a normal food choice rather than a renunciation, while the regulatory framework on naming, from meat-sounding terms down, remains a constraint that rewrites naming and packaging with every update.

Professional ingredients, bases, preparations, blends, and semi-finished products for catering, pastry, bakery, gelato making, and food service.

In food B2B, the customer isn't buying a product, they're buying a yield: consistency of result, technical service, training. Communication follows this logic: technical catalogues for professionals, trade fair materials for Sigep and Host, training content that turns the supplier into a lab partner. We work with food service companies across this entire front, where the brand is built in the chef's trust before any campaign.

Dry and wet food, snacks, supplements, and nutritional products for pets.

Pet food is the category that most resembles human food in its dynamics and least in its constraints. Premiumisation is running fast, grain-free, single-protein, natural recipes, because owners project their own food choices onto their pets. Regulation, however, sharply separates what can be said, and the pack has to speak to the buyer while telling the story of the one who eats. That's why we treat it as a full-fledged food category.

Purees, baby food, growing-up milks, snacks, and food products for early childhood.

No category has a higher trust threshold. Baby food buyers don't forgive, and the brand stakes everything on perceived safety: controlled supply chain, absence of residues, total ingredient transparency. The regulatory framework on claims and composition is the strictest in food, and communication has to move within it without ever sounding defensive. Falling birth rates are shrinking the market and shifting the game toward value per individual consumer.

Packaged and artisan ice cream, semi-frozen dessert, ice cream cakes, ice lollies, cones, and ingredients and semi-finished products for ice cream shops.

Strong summer seasonality, but consumption is spreading across the year. Ice cream is shifting from an impulse moment to a home dessert, and the premium tub is competing for space with pastry. We work on both sides of the counter: with ice cream chains scaling nationally, where the artisan identity has to hold up under serial replication, and with the ingredient and semi-finished product makers who are that supply chain's technical engine.

Fresh eggs, barn and organic eggs, pasteurised egg products, and egg derivatives for industry and HoReCa.

The egg has moved from anonymous commodity to labelled product, where the farming code decides the purchase. Caged, barn, free-range, organic are now segments of price and values, driven by cage-free commitments from retail and industry. We work on the corporate brand communication of this transition, where the pack and the supply-chain story have to anticipate a sensitivity that's growing faster than regulation.

White and cane sugar, speciality sugars, natural and intense sweeteners, syrups, and sweetening products.

A category under permanent narrative attack, with health pressure compressing volumes and pushing the market toward natural sweeteners and unrefined sugars. Here the brand defends a product everyone buys and no one claims. We work on uses and recipes, on home baking as a communication territory, and on the product portfolio that accompanies consumers through reduction without losing them.