ALCE GROUP – THE ITALIAN DAIRY CULTURE FAMILY
Visit us - Pavilion 4.1, Stand A064
It was the post-World War II years when Mario Mogna launched the first "Alce Microbiological Laboratory," for the production of new ready-to-use liquid lactic ferments. The decisive momentum came in the 1980s when Giovanni Mogna took over from his father in managing the family business. Today, the legacy of the Alce Group has been embraced by Giovanni's daughter, Elena, who continues the family commitment with competence, seriousness, and pride.
With over 70 years of experience in the sector, Alce Group has based its corporate mission on both tradition and innovation, developing advanced solutions to support the global dairy industry. In a scenario where the quality and authenticity of cheeses and dairy products play an increasingly central role, Alce stands out for its dedication to scientific research and innovation, offering tailor-made solutions that meet the specific needs of customers.
"Our mission," explains Dr. Elena Mogna, "is to produce products that, despite microbial complexity, have high, constant quality standards and are of natural origin. Our catalog currently includes liquid and freeze-dried starter cultures for direct and semi-direct inoculation, flavoring cultures, freezable blue molds, rennet and coagulants, bioprotectors, probiotics, growth substrates, enzymes and technological adjuvants. We are a company in continuous evolution: we are completing the new plant in Novara, which in addition to the production and packaging department, will have an area entirely dedicated to analysis and research. We are aware of the needs of each customer and guarantee small and large producers in the dairy sector the possibility to customize our products according to their needs, from composition to aromatic profile, as well as in format/dosage. In addition, we provide them with a team of specialized technicians for dedicated assistance at both national and international levels."
