Our commitmentto consumers

Fighting sugar abuse

  • Semplicemente Frutta Logo

    Euro Company's battle against sugar abuse is hands-on and daily.

    So hands-on in fact that we created a special brand – Semplicemente Frutta.
    Semplicemente Frutta is dehydrated fruit without added sugar: not even fructose or grape sugar.
    Why did we create this brand? Because fruit is perfect as it is, with all the natural fragrance and sweetness we need.

    80%

    80% of processed foods contain sugar

    27kg

    Italians eat 27 Kg of sugar per person per year (Source: WHO, 2015)

    23 BILLION

    Public health expenditure, each year, linked to obesity (Source: EUROPEAN COMMISSION, 2015)

    1 su 3

    1 in 3 children is overweight (Source: ITALIAN MINISTRY OF HEALTH, 2016)

  • A legal battle against hidden sugars. Aim: to amend the legislation on labelling!

    Transparency for the consumer in our opinion is still inadequate and (even in Italy) there is a genuine food paradox: companies that produce glazed products (with visible sugars) are compelled to make this explicit, whereas this duty does not apply if the added sugars are merely contained within the product (and therefore where it is almost impossible to identify them!).
    Euro Company wants to change the legislation and move the entire food industry toward fuller and more transparent information.

    46% more

    Sugar consumption on the planet has increased by 46% over the last 30 years (Source: CREDIT SUISSE REPORT, 2013)

    X3

    Italians eat three times more sugar annually than recommended by the WHO (Source: WHO, 2015)

    10%

    Obese Italians (Source: OSSERVASALUTE REPORT, 2017)

    4 in 10

    Parents say that their children consume snacks and sugary drinks (Source: ITALIAN MINISTRY OF HEALTH, 2014)

  • Our commitment does not end there.

    We are removing all added sugar and sweeteners from our ranges with the objective of doing so on all of our products, including our distribution brands. The reason is simple: every year we consume 27 kg of sugar per head, more than 3 times the per capita amount recommended by the WHO.

Curbing salt consumption

  • Euro Company's commitment to curb salt consumption has a specific tool for that - our Vitamore brand.

    Vitamore offers slightly salted nuts, with only 0.25% salt.
    What’s more, Vitamore nuts are roasted and not fried.
    This means a healthy lifestyle without giving up on great taste.

    4 kg

    Every year we consume about 4 kg of salt per head, twice the amount recommended by WHO! (Source: WHO, 2016)

    75%

    75% of the salt we take comes from the consumption of processed foods (Source: EUROPEAN COMMISSION, 2008)

    !

    Stroke and hypertension may be related to excessive salt consumption (Source: ITALIAN MINISTRY OF HEALTH)

    1 g

    Average quantity of salt contained in packages of salted nuts of other brands

Limiting animal proteins

  • The effects on our health of excess animal protein are now scientifically proven.

    Euro Company is aiming to offer consumers a new product category with its Cicioni brand – the fermentino.
    Fermentino is a food product derived from the fermentation of nuts or oilseeds, with only the addition of water and salt. Unlike surrogates, it is not trying to imitate other products, nor, importantly, does it contain additives often found in plant-based products such as coconut oil, thickeners, emulsifiers, guar gum, and all those substances that are preceded by the letter E.

No flavours or dyes and no palm oil either.

  • Palm oil does not fit with our philosophy.

    No dyes or additives are needed for a healthy diet.
    We have eliminated them all to make our products 100% natural.
    We also try not to use preservatives unless it is absolutely necessary, as in the case of fast perishable products.

We adhere tothe 2030 Agenda

Our actions are consistent with the 17 common goals for Sustainable Development set out in the UN Agenda and signed by 193 Member States.

With our commitment to consumers, we contribute to the achievement of 4 of the 17 aims set.

Our commitment continues.Learn more

Follow our blog and keep up to date on our initiatives, news from the world of food and lots of other news.

 

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…

Five tips for healthy diets, according to WHO

Tuesday, April 16 - 2019

Having a healthy diet, balanced nutrition and an active lifestyle are all essential for keeping your body healthy. Taking action on flawed nutritional models by teaching consumers to be careful about what they eat, choosing quality foods and balancing nutrients are all important in helping to reduce risk of occurrence of serious diseases such as…

The right-sized portion is at your fingertips

Tuesday, April 16 - 2019

Many people find it very difficult to judge the right food portion size they should be eating in order to feel satiated and satisfied. Daily consumption of excessive portions of processed and/or poor quality food, as well as contributing to food waste, is also one of the main causes of the soaring number of people,…

A Sustainable Diet is possible: for us and for the planet

Friday, April 05 - 2019

On 17 January in Oslo, the EAT-Lancet Commission presented the report of a three-year research and review project aimed at laying the foundations for the definition of a universal diet that is healthy and environmentally sustainable. This study has proved necessary as it is becoming increasingly apparent that the choice of food and the way…

A new legal form of company: Benefit Corporations

Friday, April 05 - 2019

In 2010, the United States introduced a new legal form of company: the Benefit Corporation (BCorp). Italy was the second country in the world and the first in Europe to embrace this new company vision in January 2016. But what exactly does it mean to be a Benefit Corporation? Benefit Corporations are no longer traditional…

“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