Alysei

AI-powered B2B platform connecting global buyers with trusted Italian food & beverage producers.

🌍 Bringing Made in Italy to the world.

10/09/2026

𝐅𝐫𝐢𝐝𝐚𝐲 𝐅𝐨𝐨𝐝 𝐁𝐮𝐬𝐢𝐧𝐞𝐬𝐬 𝐈𝐧𝐬𝐢𝐠𝐡𝐭 🌍

Why Does Made in Italy Command a Premium Abroad? 🇮🇹
It's not just the Italian flag.

Research on consumers shows that origin, authenticity and reputation can influence how much people are willing to pay for Made in Italy products.

In one study, the most frequently reported willingness-to-pay premium for Made in Italy products was 10–30%, with food showing particularly strong premiums.

And research comparing consumers in Italy, the U.S. and China found another interesting signal: the more authentically Italian a food product was perceived to be, the higher its reputation and willingness to pay - with PDO Made in Italy products achieving the highest willingness to pay in the experiment.

So the premium isn't simply about where a product comes from.

It's about what that origin represents to the consumer.

Results refer to specific consumer studies and should not be interpreted as a universal price premium for every Made in Italy product.

10/07/2026

𝐖𝐡𝐚𝐭 𝐇𝐚𝐩𝐩𝐞𝐧𝐬 𝐈𝐟 𝐘𝐨𝐮𝐫 𝐁𝐞𝐬𝐭-𝐒𝐞𝐥𝐥𝐞𝐫 𝐒𝐮𝐝𝐝𝐞𝐧𝐥𝐲 𝐒𝐞𝐥𝐥𝐬 𝐓𝐰𝐢𝐜𝐞 𝐚𝐬 𝐌𝐮𝐜𝐡? 📈

A successful product can create a new sourcing challenge: can your supplier keep up?

Production capacity, raw materials, packaging and lead times can all come under pressure when demand suddenly grows.

That's why sourcing isn't only about fulfilling today's order. It's also about understanding what happens if tomorrow's order is twice as big.

Can your supplier scale with you?

10/05/2026

𝐏𝐨𝐥𝐞𝐧𝐭𝐚 𝐁𝐞𝐟𝐨𝐫𝐞 𝐂𝐨𝐫𝐧? 🌽

It sounds impossible, but polenta's story in Italy began centuries before corn arrived from the Americas.

In Ancient Rome, people ate 𝐩𝐮𝐥𝐬, a porridge made from grains such as spelt, barley and millet - an ancient ancestor of what we now associate with polenta.

Corn reached Italy only after the discovery of the Americas. It was introduced in Veneto shortly after 1500, with an important documented cultivation in 𝟏𝟓𝟓𝟒 𝐢𝐧 𝐭𝐡𝐞 𝐏𝐨𝐥𝐞𝐬𝐢𝐧𝐞 𝐚𝐧𝐝 𝐥𝐨𝐰𝐞𝐫 𝐕𝐞𝐫𝐨𝐧𝐚 𝐚𝐫𝐞𝐚.

Over time, this new grain would transform polenta into the golden dish we know today.

𝐒𝐨 𝐩𝐨𝐥𝐞𝐧𝐭𝐚 𝐝𝐢𝐝𝐧'𝐭 𝐛𝐞𝐠𝐢𝐧 𝐰𝐢𝐭𝐡 𝐜𝐨𝐫𝐧. 𝐂𝐨𝐫𝐧 𝐜𝐡𝐚𝐧𝐠𝐞𝐝 𝐩𝐨𝐥𝐞𝐧𝐭𝐚. 🇮🇹

10/04/2026

Why does Italian food taste different in Italy? 🇮🇹🍝

Maybe the answer isn't just in the recipe.

10/02/2026

𝐅𝐫𝐢𝐝𝐚𝐲 𝐅𝐨𝐨𝐝 𝐁𝐮𝐬𝐢𝐧𝐞𝐬𝐬 𝐈𝐧𝐬𝐢𝐠𝐡𝐭 🌍

𝑷𝒓𝒐𝒕𝒆𝒊𝒏 𝑬𝒗𝒆𝒓𝒚𝒘𝒉𝒆𝒓𝒆: 𝑻𝒓𝒆𝒏𝒅 𝒐𝒓 𝑳𝒐𝒏𝒈-𝑻𝒆𝒓𝒎 𝑺𝒉𝒊𝒇𝒕? 💪

Protein is increasingly shaping how consumers think about food.

In the U.S., the percentage of consumers trying to consume protein jumped from 𝟓𝟗% 𝐢𝐧 𝟐𝟎𝟐𝟐 𝐭𝐨 𝟕𝟏% 𝐢𝐧 𝟐𝟎𝟐𝟒 - 𝐚𝐧𝐝 𝐫𝐞𝐦𝐚𝐢𝐧𝐞𝐝 𝐚𝐭 𝟕𝟎% 𝐢𝐧 𝟐𝟎𝟐𝟓.

Protein is also changing the perception of healthy food: in 2025, 𝟑𝟖% 𝐨𝐟 𝐀𝐦𝐞𝐫𝐢𝐜𝐚𝐧𝐬 𝐢𝐝𝐞𝐧𝐭𝐢𝐟𝐢𝐞𝐝 “𝐚 𝐠𝐨𝐨𝐝 𝐬𝐨𝐮𝐫𝐜𝐞 𝐨𝐟 𝐩𝐫𝐨𝐭𝐞𝐢𝐧” 𝐚𝐬 𝐚 𝐜𝐡𝐚𝐫𝐚𝐜𝐭𝐞𝐫𝐢𝐬𝐭𝐢𝐜 𝐨𝐟 𝐡𝐞𝐚𝐥𝐭𝐡𝐲 𝐟𝐨𝐨𝐝, making it the #1 response - up from 𝟐𝟗% 𝐢𝐧 𝟐𝟎𝟐𝟐.

But here's the interesting contradiction:

𝟑𝟓% said they had increased their protein intake over the previous year, while 𝟕𝟗% 𝐝𝐢𝐝𝐧'𝐭 𝐤𝐧𝐨𝐰 𝐨𝐫 𝐰𝐞𝐫𝐞𝐧'𝐭 𝐬𝐮𝐫𝐞 𝐡𝐨𝐰 𝐦𝐮𝐜𝐡 𝐩𝐫𝐨𝐭𝐞𝐢𝐧 𝐭𝐡𝐞𝐲 𝐚𝐜𝐭𝐮𝐚𝐥𝐥𝐲 𝐧𝐞𝐞𝐝𝐞𝐝 𝐞𝐚𝐜𝐡 𝐝𝐚𝐲.

So, is protein just another trend?

𝐂𝐨𝐧𝐬𝐮𝐦𝐞𝐫 𝐢𝐧𝐭𝐞𝐫𝐞𝐬𝐭 𝐢𝐬 𝐬𝐭𝐚𝐲𝐢𝐧𝐠 𝐡𝐢𝐠𝐡 - 𝐛𝐮𝐭 𝐤𝐧𝐨𝐰𝐥𝐞𝐝𝐠𝐞 𝐡𝐚𝐬𝐧'𝐭 𝐧𝐞𝐜𝐞𝐬𝐬𝐚𝐫𝐢𝐥𝐲 𝐜𝐚𝐮𝐠𝐡𝐭 𝐮𝐩.

For food brands, producers and buyers, that's a shift worth watching.

10/01/2026

What does “value” really mean to consumers in 2026?

The answer is more complex - and more interesting - than simply paying less.

A look at what the latest data is telling us.

https://www.linkedin.com/pulse/consumers-changing-what-value-means-buyers-them-alysei-yaelf

09/30/2026

Do you know who actually makes the product you're buying?

The company selling it may not always be the company producing it.

Contract manufacturing and co-packing are common in the food industry - which makes understanding where production happens, who controls quality, and which facility holds the required certifications an important part of sourcing.

Sometimes, knowing your supplier isn't enough.

You need to understand the supply chain behind the product.

09/28/2026

𝐓𝐡𝐞 𝐋𝐞𝐠𝐞𝐧𝐝 𝐁𝐞𝐡𝐢𝐧𝐝 𝐓𝐚𝐠𝐥𝐢𝐚𝐭𝐞𝐥𝐥𝐞 🍝

Some Italian foods come with stories almost as famous as the dishes themselves.

One legend says that Tagliatelle were created by a court chef inspired by the long, golden hair of Lucrezia Borgia.

Beautiful story. But probably just that - a story.

Ribbon-shaped pasta existed long before the legend became popular.

What is real is just as fascinating: in 1972, the Bologna Delegation of the Accademia Italiana della Cucina deposited the official “golden measurement” of Tagliatelle at the Bologna Chamber of Commerce.

8 mm wide when cooked.

That's exactly 1/12,270 of the height of Bologna's Torre degli Asinelli. 🇮🇹

Legend or history, Bologna takes its Tagliatelle seriously.

09/27/2026

Better sourcing isn't about having more options. It's about finding the right fit. 🎯

09/25/2026

𝐅𝐫𝐢𝐝𝐚𝐲 𝐅𝐨𝐨𝐝 𝐁𝐮𝐬𝐢𝐧𝐞𝐬𝐬 𝐈𝐧𝐬𝐢𝐠𝐡𝐭 🌍

Why can one ingredient cost more than another?

With PDO/PGI products, a higher price can reflect much more than the ingredient itself: specific production rules, geographical origin, certification and higher production costs.

And here's the interesting part: a higher price doesn't necessarily mean a higher profit.

Sometimes, what you're paying for is everything behind the product.

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