Food hygiene and safety Ice Cube Solutions For Bars And Restaurants The Launch Of Ice Cup And Flat Pack

Food hygiene and safety Ice Cube Solutions For Bars And Restaurants The Launch Of Ice Cup And Flat Pack

Ice  Cube’s  innovative  products,  always  a  guarantee  of hygiene  and  food  safety,  are a solution  to help bars and restaurants to carry out their business especially during  this  period,  with  the  start of  Phase  2  of  the emergency caused by Covid-19. During these days bars and restaurants, after the forced closure for the covid-19 diffusion containment measures, will begin to raise the shutters for a business open to the public In response to the need to adapt to the times and the necessity to meet the needs of the operators of the Horeca sector, Ice Cube, a leading company in Italy in packaged food ice, launches the Ice Cup, a disposable glass containing pure food ice Ice Cube.

Ready to use, it is ideal for tasting both hot and cold drinks offering a new taste experience. Available in two variants, with or without a cap and straw, it is the perfect solution for “on the go” moments. It also proves to be a unique opportunity for the same shops to propose custom cocktails ready to be delivered in the homes of Italians, without neglecting safety and quality. Not only that. The other thing new about Ice Cube is the Flat Pack.

It is an innovative production of matrix food ice that allows to significantly reduce the space occupied by the vacuum product, ensuring maximum hygiene and maximum quality in the least space possible. In fact, 38% less volume is spoken of than traditional packaging while maintaining high food safety standards and thus facilitating both the private consumer and logistics operators and store managers.

Not only that. The other thing new about Ice Cube is the Flat Pack. It is an  innovative  production  of  matrix food  ice  that  allows  to  significantly reduce  the  space  occupied  by  the vacuum product, ensuring maximum hygiene and maximum quality in the least space possible.

In fact, 38% less volume  is  spoken  of  than  traditional  packaging  while  maintaining  high food safety standards and thus facilitating  both the  private  consumer and logistics operators and store man- agers. The Flat Pack is therefore an optimal solution especially for delivery, allowing the premises to save space and facilitating home deliveries: more products to be delivered taking up as little space as possible.

Ice Cube has ISO9001:2008 certification and  international  food certification IFS  (International  Features  Standards) FOOD (Higher Level). From the point of  view  of  takeaway  and  delivery, which still go crazy despite the re openings, Ice Cup was presented: a 400ml disposable glass  with  200g  of  embedded  ice, simply ready to be filled and transported. The other is an almost unique innovation, theorized and realized with the clear goal of simplifying the daily life: the Flat Pack, a vacuum ice pack with 48 cubes inside, which allows a certified space saving of about 40% compared to a traditional bag. Whether it’s for transport or storage, it’s therefore a revolutionary solution, especially for frozen foods that have been the subject of constant purchase in recent times.

This year, by the way, would have coincided with a milestone of the company: “An important year, it is our tenth in the sector”, says Simone Di Martino, a 44-year-old Ro- man, who together with fellow country- man  Leopoldo  Lipocelli  (46)  is  the  owner and founder of Ice Cube. “It didn’t start with the best omens, but we want to emphasize it. An important milestone for us who individually come from other sectors as well.”

The continuous comparison with abroad, where the packaged ice market was already excellent even at the supermarket, gave the first note to start working in Italy. The industrial center of the company then settled in Termini Imerese (PA), from where Ice Cube established itself as a leader: “We followed the trend, witnessed the sudden change  that  we  have  experienced  in  a few years. We were spectators of the leap in quality in the ice, in our own way: we did a lot for the ice to get to be equated with a substantial ingredient or food, not just seen as frozen water.”

The efforts of Di Marti- no and partners have also translated into the  institutional  sphere,  with  the  support for the creation of INGA, National Institute of Food Ice, a vehicle for ministerial promotion of production. “We have been talking about good ice for several years, its composition and its use. Techniques and the market have evolved, we have moved quickly.” www.terreal.it marketing@terreal.it

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