FOOD SAFETY

SAFETY AND RESPONSABILITY

Over the years, in the interest of its consumers and following the most recognised health guidelines, Morgante has excluded genetically modified organisms, polyphosphates and various allergenic substances from almost all of its production. Here is why...

The last few years have seen a large spread of permanent intolerance to gluten found in foods, known as coeliac disease.
Morgante's sensitivity towards health issues has meant that gluten has been excluded from the company's list of ingredients for a while, and since 2007 all cured meats produced have been included in the Italian Celiac Association's (A.I.C.) Food Handbook.
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Dairy products are used to give the product a softer texture.
However, the number of people who have become lactose intolerant, or rather, who are unable to metabolise and absorb it and suffer consequent upsets, is on the increase.
As a result Morgante has cut down its use to a minimum.
 
A genetically modified organism (GMO) is a living being which has modified genetic origins.
GMOs are used primarily in the food industry and in agriculture in order to improve productivity, but the level of knowledge reached on the subject is not yet able to provide sure answers concerning possible risks to human health and the environment.
Morgante has chosen not to use GMO ingredients in any of its products.
 
Phosphates are inorganic compounds that can be used as additives in meats to act as stabilisers.
In large doses they can remove calcium from the body.
For this reason they are rarely found amongst our ingredients.
 
 
 
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Over several generations, the Morgante family has developed, refined and perfected the original recipe, so that its name has become associated with high quality frankfurters.
All Morgante frankfurters are made from pork.
As a further guarantee of quality, in preparing the product, neither mechanically separated nor anatomically poor cuts of meat are used.
 
In order to supply the best frankfurters possible, we have chosen to only use meat obtained from the noblest, leanest part of the pig:
the leg, which is also rich in easily assimilated muscle proteins.
The frankfurters of the "classics" range, produced from this selection of meat, therefore constitute an excellent meal with a minimal fat content for their product type.