Mastering Microbial Precision
Interview with Federico Bruno, CEO of Alce s.r.l.
Fermentation is more than a process, it’s a philosophy. At Alce s.r.l. in Novara, this mindset has shaped a family company into one of Europe’s leading specialists in fermentation solutions. With 75 years of experience, Alce combines traditional microbiology with cutting-edge technology – and shows that scaling up doesn’t mean losing your roots.
“We were born out of a need in the cheese industry – and we still work closely with our customers,” says Federico Bruno, CEO of Alce s.r.l. In 1950, Mario Mogna, the founder, pioneered natural starter cultures for Gorgonzola – well before the market demanded them. “He collected milk from dairies, turned it into starter cultures and brought it back for testing,” he explains. Under Giovanni Mogna, the son of the founder and long-time managing director, the company expanded by introducing freeze-dried cultures. “The Mantova site is our fermentation hub,” Federico Bruno explains. “It ensures consistent quality for international clients.” Today, exports account for half of the business, reaching Europe, the Middle East, South America and increasingly Asia and North America. But growth never meant uniformity. “Each client has specific needs – Alce offers starter cultures tailored to cheese, yoghurt and fermented dairy. We don’t just sell products. We develop customized solutions,” he says. Technologists analyse production environments and create precise starter cultures based on product goals and local processes.
Tailored innovation, from lab to dairy
A key asset behind this customization is the company’s historic strain library. “It’s the core of our identity,” says Federico Bruno. “We believe tradition and innovation are not opposites – they are partners,” he adds. A new production site in Novara is now under construction and will offer expanded capacity along with modern energy efficiency. “The new plant reflects how we think: future-ready, but rooted.” The company is also preparing its first sustainability report and implementing a corporate code of ethics – proactively, not reactively. Meanwhile, new segments are being developed: a bakery fermentation line is planned for early 2026, and R&D in animal nutrition is underway.
Expertise and continuity
But beyond the technical edge, it’s the people that make the difference. “We still operate like a big family,” says Federico Bruno. “Our people stay, because they are heard, trusted and essential.” Low staff turnover and long-standing expertise have become a clear advantage for us and our clients alike. “Our specialists often respond within hours – with solutions that are practical, precise and reliable. That service culture sets us apart and creates real value in day-to-day operations.” As fewer companies in the sector remain true producers, Alce sees its identity as a strength – and its people as the key to sustaining it in the long term.