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Mediterranean diet UNESCO heritage site

Wednesday, August 14 - 2019

When talking about a “proper diet”, we mean a diet that ensures the right intake of all macronutrients and micronutrients essential for development, growth and maintenance of a person’s state of health. In this context, the Mediterranean Diet – or what should be more accurately defined as the “Mediterranean food model” and was inspired by…

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A bad diet has a significant effect on our state of health

Friday, July 26 - 2019

According to a study conducted by 130 researchers and published in the British journal The Lancet, 20% (1/5) of deaths due to cardiovascular diseases, diabetes and cancer are because of a poor diet. The study considered 15 significant dietary risk factors that may affect one state of health: low consumption of fruits, vegetables, legumes, whole…

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Excess salt: seven tips to limit consumption

Friday, July 12 - 2019

It has now been widely demonstrated that there is a direct correlation between excessive consumption of salt and sodium and increased blood pressure, which has resulted in an increased risk of developing diseases of the cardiovascular and nervous system. In some cases, the main problem lies precisely in the difficulty of determining the actual amount…

Plastic in the oceans: Euro Company’s commitment to save our seas

Friday, July 05 - 2019

Plastic debris consisting of disposable food and drinks packaging, plastic bags, synthetic clothes, bath products, cotton buds, and so on is one of the great ecological problems both at sea and on land. Every year over eight million tonnes of plastic ends up in the oceans. And if we do not put a brake on…

Change of season: aids and remedies

Friday, June 28 - 2019

The change of season means everything changes: daylight hours, weather, mood and even diet. All these changes are often stressful since they lead to a change in the day/night rhythms (circadian rhythms). Light and darkness can activate neurotransmitters capable of influencing body and mind. In particular, in winter the days are shorter and our body…

Water footprint of animal proteins: the impact of production on water resources in Europe

Friday, June 28 - 2019

A diet with reduced meat content and animal derivatives can help safeguard our planet’s water resources, according to research conducted by a team of researchers from the Joint Research Centre of the European Commission, recently published in Nature Sustainability. The research analyzed the water footprint data that food production has on global fresh water, which…

Excess salt in food: appeal to the food industry

Monday, June 17 - 2019

Maybe not everyone knows this but the use of added salt in human nutrition is a relatively recent habit. Originally, the only source of salt for humans came from that which naturally occurred in food, which amounted to no more than 1 gramme per day! 5 grammes of salt — equivalent to roughly 2 g…

A teaspoon to discover added sugar

Monday, June 17 - 2019

Carbohydrates are a class of basic nutrients, often referred to under the generic term of sugars. Based on the complexity of the molecules, they are divided into monosaccharides and disaccharides (also known as “simple sugars”) such as glucose and sucrose, and polysaccharides (“complex sugars”), such as starch. There is a fundamental distinction between sugars naturally…

“Non è un FORMAGGIO” - Nuovi prodotti sostitutivi del FORMAGGIO a base frutta secca
Progetto cofinanziato dal Fondo europeo di sviluppo regionale nell’ambito del bando Regione Emilia Romagna POR FESR 2014-2020 “bando per progetti di ricerca collaborativa e sviluppo delle imprese” – DGR 773/2015 e succ. mod.. IMPORTO DEL CONTRIBUTO CONCESSO: euro 197.994,23 PERIODO DI SVOLGIMENTO: maggio 2016 – ottobre 2017 DESCRIZIONE: Il progetto consiste nella realizzazione di un prodotto di tipo nuovo sostitutivo del formaggio nelle diete vegane, vegetariane e nelle diete per intolleranti al latte e alle sue proteine. Il prodotto realizzato anche mediante l’utilizzo di latte estratto dalla frutta secca avrà caratteristiche organolettiche molto simili a quelle del formaggio ricavato dal latte, ma sarà di origine vegetale. OBIETTIVI: 1. definire il trattamento ottimale a cui deve essere soggetta la materia prima per ottimizzare resa, qualità nutrizionale ed organolettica del prodotto finito 2. assicurare la realizzazione di un prodotto agroalimentare sicuro 3. intervenire sulle tecniche di conservazione del prodotto 4. individuare il packaging ottimale 5. offrire sul mercato un prodotto salubre e sicuro in grado di rispondere a cambiamenti di tipo culturale e alimentare RISULTATI: Il progetto ha lo scopo di realizzare prodotti fermentati innovativi, a partire dalla frutta secca, indirizzati a consumatori vegetariani/vegani/intolleranti. - messa a punto delle condizioni ottimali di processo - innalzamento delle caratteristiche di stabilità e sicurezza alimentare - studio e la messa a punto di tipologie di imballaggi