Healthy, nutritive, natural and gluten free products. éqlibre finds respectful solutions and believes in the physical balance through the food.
In the same way that Triticum revolutionized the world of the precooked bread, éqlibre makes out a new horizon for the gluten free products, thanks to natural ferments and long-time fermentations, ecological ingredients, less additives and a safety packaging.
Alimmenta consult companies like Nestlé, Leche Pascual, Zespri, Diafarm and among others to evaluate product formulation, marketing positioning, or design and apply company health commitment with society. With a deep knowledge of people’s health insights and with nutritional expertise they offer nutritional foundations to different industry projects.
The company works in the field of private nutrition counseling applying advise to every aspect of life: healthy diet, pregnancy, clinical nutrition, vegetarian nutrition, healthy ageing, etc. The scope of their work comprises every aspect of daily life: sleep, alcohol habit, smoking, stress and wellbeing and nutritional/ health status.
Mrs. Juana Maria González, Technical Director, has worked in the field Food Company in Leche Pascual for 8 years (quality control, product design and export quality certificates) and for more than 10 years as nutritionist and head of the nutrition department in Alimmenta.
Today consumers of all ages are increasingly mindful about what they consume, and the desire for more product details and information is reflected in the growing number of clean label claims being used on pack. They are scanning products for information, this highlights the drive by consumers to make healthier choices and show that what’s in our food is also on our mind.
Rice is perceived as a natural and healthy ingredient by the majority of consumers. Rice-based starches are unique, highly versatile and broadly applicable ingredients. With the recent addition of functional native rice starches to the portfolio, BENEO could now also offer clean label texturizing solutions for highly demanding process conditions of dressings for example.
Nowadays, consumers want more natural, less processed foods and make it with familiar ingredients, avoiding the use of artificial additives or preservatives.
Consumers demand and bet on the purchase of food with clearer, simple and transparent labeling. Although there is no legal framework regulating products known as "Clean label", manufacturers and distributors must take into account current regulations that affect the labeling of food (mandatory food information, allergen labeling required declaration, authorized declarations of nutritional and healthy properties, etc.), in order to inform the consumer correctly and not misleadingly.
Among consumers, those who suffer food allergies or intolerances demand food properly labeled and without allergens. In this sense, and following the Clean label trend, it can be a good opportunity for producers and distributors to obtain certification from the European License System (ELS) to obtain the certification for gluten-free foods and beverages in order to offer greater guarantees to a consumer concerned about their health.
The Clean label food trend is a challenge for manufacturers when it comes to reformulating their products, maintaining quality, sensory and food safety standards. At the same time, it offers the opportunity to launch new healthier products that meet the demands and expectations of the consumer and help the positioning of the brand in the market.
The Research Group at the University Autonòma de Barcelona group is experienced in improving food quality with emerging processing technologies. Concerning this topic, they have been working in several projects related with the application of non-thermal technologies for beverage stabilization, such as ultra-high pressure homogenization processing (UHPH). Taking into account the Conference’s program, this presentation is based on the research that the team has been doing in this area (the effect of UHPH technology on the stabilization of gluten-free vegetable beverages, such as soymilk , almond milk or tiger nuts’ milk).
The studies demonstrated the suitability and the potential of UHPH technology for obtaining vegetable beverages with improved characteristics (better stability and clean label) if comparing with their homologues treated with conventional thermal technologies.
This study was conducted by Libifood Reasearch Group in collaboration with the Catalonian Coeliac Society and shows the differences in lipid profile and sodium content between gluten free and gluten-containing bread samples (white loaf bread type) which were analysed by the official methods in each case. As bread is the most consumed gluten-free product in Europe by coeliac and non-celiac gluten sensitive people and results show great variability in nutritional quality in gluten free samples, the study concludes that changes in formulation could improve the situation.
Increased lifespan in developed societies is associated with a higher incidence and prevalence of different chronic diseases, such as obesity derived alterations, neurodegeneration, bone and joint degeneration or cancer among others. Different authors suggest that these diseases might result from sustained alterations of key metabolic processes caused by environmental factors, such as dietary habits and sedentariness. Currently, -omics technologies such as metabolomics and proteomics, provide an invaluable opportunity for studying such processes and identify early alterations in metabolism that can be corrected by means of nutrition. The PREVENTOMICS project (H2020) is intended to integrate this approach with current personalized nutrition tools, ICT and protocols for behavioral change. Technology transfer will be studied by deploying this platform in three different business models along different randomized controlled nutritional intervention trials in different European countries. Thus, the platform will be used for personalization of menus delivered at home, for personalized customer advice in on-line shopping and as a tool for professionals in nutrition and dietetics, therefore involving different actors of the agro-food sector.