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What is meant by ‘natural functional foods’?

Thursday, September 19 - 2019

Very often we hear about functional foods. But what is meant by functional food? Functional foods are foods that, in addition to their basic nutritional characteristics, demonstrate properties which are beneficial and protective for the body and therefore should be included – judiciously – in the daily diet. In 1999 in the British Journal of…

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The importance of snacks in daily nutrition, an Italian review

Thursday, September 12 - 2019

A team of Italian experts, coordinated by the Nutrition Foundation of Italy, recently published, in the prestigious Journal of Food Science and Nutrition, a review of the “Snacking in nutrition and health”, gained through the analysis of scientific literature published around the world. It may seem an oxymoron since in Italy snacking is regarded as…

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Is it true that some types of added sugars are healthier than others?

Friday, September 06 - 2019

It has now been scientifically proven that excessive consumption of added sugar is harmful to health. On this aspect, however, it is important to make a clarification: The term “simple sugars” conventionally refers to monosaccharides, consisting of a single molecule, and disaccharides, the latter consisting of two molecules of monosaccharides: Monosaccharides: glucose, fructose and galactose;…

The importance of preferring proper nutrition before turning to pharmaceuticals

Friday, August 30 - 2019

Eating well and following a proper diet are key points in improving lifestyle in order to live each and every day fully-charged and brimming with energy. Eating a healthy informed diet helps our body function properly by avoiding any deficiencies in macronutrients and vital micronutrients. “Let food be your medicine and your medicine be food”,…

IDEFICS study: Too many simple sugars in the diet of European children

Thursday, August 22 - 2019

In Europe only the diet of twenty out of a hundred children complies with WHO guidelines, especially when it comes to intake of simple sugars. This was a key finding emerging from the IDEFICS (Identification and Prevention of Dietary and Lifestyle-Induced Health Effects in Children and Infants) study, which began in September 2006 and ended…

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…

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…

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…

“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