(Team)
Forty food & beverage professionals, all raised inside the sector and passionate about food. An in-house core team and a stable network of specialized collaborators, led by Roberto Maiolini and Beatrice Vernocchi since 2010. Sixteen years of vertical sensitivity, within a single sector.
(Numbers)
40
Food & beverage professionals across core team and stable network
16
Years of vertical sensitivity to food & beverage, since 2010
3
Italian offices: Imola, Rome, Milan
1
A single sector under our watch: food & beverage
(Skills)
Professionals covering every phase of a food project, from strategy to content production. Every role is specialized in the sector, never generalist.
(01 Strategy)
01
Every food & beverage project starts from positioning within the category. The team reads category, shelf and seasonal calendar through the three proprietary assets of Food Sensitivity: Food Buyer Personas, FBBP® and The Flavour Index. Strategy director, brand strategist and account keep the project on target and on time.
(02 Creativity & Design)
02
Food creativity lives across different surfaces: shelf packaging, a social key visual, a wine label, trade fair materials. Creative director, art director, copywriter and designers treat every piece as a product variable, calibrated to supply chain and channel. Wine has its own discipline, followed by dedicated expertise.
(03 Digital & Performance)
03
The digital side holds visibility and conversion together. SEO and GEO specialists work on organic indexing and on generative-engine answers. Performance marketers, social media managers and marketing automation specialists run advertising, funnels and e-commerce flows within the food sector.
(04 FoodLab content)
04
FoodLab is our in-house production capability: photography, video and food styling done internally, without going through outside suppliers. Food photographer, videomaker, food stylist and content producer turn a food product into assets for social, e-commerce and campaigns, on the project’s own timeline.
(Stable network)
Part of the forty professionals is a network of Italian specialists who work steadily with Erbacipollina on projects that require expertise outside the in-house core team. Same food sensitivity, same discipline of method.