Italian dessert specialist Bindi is expanding its gelato list to include the selection of agave-sweetened chocolate, vanilla bean and strawberry flavors to their already gluten-free make up.
The trio sweetened with agave syrup and no refined sugar complements Bindi’s offerings targeted to fulfill the needs of health-conscious consumers.
The Milan-based company said the products are available in a pan of approximately 54 portions.
For more than 70 years, Bindi has offered a wide array of products exported in more than 60 countries. The company has a production facility in Belleville, New Jersey, specializing in producing gelato, sorbetto and Bindi’s signature line of sorbetto-filled fruit shells, and two distribution centers in New Jersey and California. Bindi North America said it offers efficient delivery and guaranteed product preservation and freshness out of a cold chain distribution network.
The company got its start in 1946, when Attilio Bindi, a Tuscan restaurateur and founder of the company, came to Milan with his family and sons, Romano and Rino. They opened a small pastry shop on via Larga, one of Milan’s historic streets. There, the unique concept of fast and reliable delivery of high quality desserts for the foodservice trade was born.
In 1990, Bindi desserts landed on U.S. shores for the first time, and New York City became the first market served. In 1995, the company expanded throughout the Northeast, then into the South before heading to the West Coast. The first U.S. headquarters opened in Totowa, New Jersey. In 2013, the U.S. headquarters moved to a new logistics, commercial and administrative center in Kearny, New Jersey.
