Innovation

In 2012, Lino Lopez created the company Helados Naturalmente Ricos.  He did this because he was tired of seeing how the consumer was deceived; poisoned with industrial products and not offered a quality product when buying a gelato. His focus was to create a genuine, authentic, artisanal and healthy gelato, so that the consumer enjoys a product which does not have a strong impact on their health. On the contrary, by having local, healthy products and without any harmful characteristics like industrial ice creams have, it could be consumed frequently. At the same time he tries to take care of the environment with the supplies he buys to give this product; its spoons, glasses, materials, etc., are purchased or created with the intention of having the smallest carbon footprint possible. Lopez creates gelato with the help of his mother and father, making it a family endeavor. Additionally, the gelato only remains fresh for five days, requiring rapid turnover and complicating sales, suggesting that delivering a good product is difficult but not impossible.

Inspiration

The main inspiration for Lopez was to create healthy gelato, as all previous local providers sold gelato that was harmful to the client and healthy raw materials and raw materials were hard to find.  After extensive research and changing his operations, Lopez decided to create a new original gelato. Additionally, Lopez has a love of the environment.  The food industry's harm of the environment, particularly in the ice cream industry, led to his decision to create a healthier and less contaminated alternative to gelato. Lopez's company uses more eco friendly materials; using more paper and cardboard, as well as wood, instead of using plastics and other pollutants. Lopez is also inspired by the local markets here in Puebla. He decided to buy all the ingredients from inside the state; supporting local markets.

Overall impact

In the short term, this innovation caused the development of a healthier gelato. Compared to less healthy options, Lopez's gelato required an initial higher operating cost and decreased profits, which made the sale and development of the product a little more complicated. However, the sale of the gelato generated a different value proposition than what was in the market. This led to the gelato having an exclusive place in the alternative market Paki, also located in the city of Puebla, in front of the IBERO University. In the long term, this product has a low carbon footprint, challenging the industry to stop polluting as it has been done until now; improving the health of consumers of this product; having a more solid positioning in markets; contributing to the development of original gelato in Puebla; and increasing the direct purchase of local products

Business benefit

By operating with manual machines, the production of the gelato does not generate gases that pollute the environment; nor does it generate electricity, which directly impacts the production cost and final price.

By producing natural ice cream, it does not use additives, sweeteners, or fats that could harm the consumer's health.

Ultimately, Helados Naturalmente Ricos produces a healthy and delicious ice cream.

Social and environmental benefit

This innovation primarily benefits two very important stakeholders. On the one hand, there is the environment: thanks to the use of manual machines, polluting emissions are eliminated, electricity is not wasted, and valuable resources like water are conserved.

On the other hand, there is the consumer, who receives much more than just ice cream. They get a natural product; free of additives, artificial colors, and preservatives. The gelato is made with real, seasonal ingredients. 

We cannot forget Lino, the soul behind it all. He does not just make and sell his ice cream; he is leaving a legacy: proving that another way of doing things is possible.

Interview

Lino Lopez, Fundador