Nutriose : sugars and fat reduction - fiber enrichment

Roquette: where gastronomic innovation meets culinary tradition

New trends in Italian Diets, Innovation and applications: NUTRIOSE® and MALTISORB®. That was the theme of the press conference – information seminar organized in Milan on the12th of October 2006, with the participation of the renowned Professor Michele Carruba, Director of the Pharmacology Department at the University of Milan, Director of the Italian Society of Obesity, and Director of the Research Centre for Obesity. This event was prepared in partnership with Roquette Italy.

Roquette The event took place at the prestigious Cracco Peck restaurant in the centre of Milan, near "Il Duomo". The no less prestigious chef of Cracco had made use of his many talents and experience to create an innovative buffet, respecting all culinary tradition, whilst incorporating NUTRIOSE® and MALTISORB®. He had also prepared a buffet of the same items, without using either of these products, allowing everybody to compare the organoleptic characteristics in each buffet.

After a short presentation of the Roquette company by Mr Riella, Professor Michele Carruba gave a 30 minute presentation about the changes in dietary behaviour that have progressively led to people becoming overweight and obese, and their associated diseases. Italy is indeed world champion of football, but also in childhood obesity and therefore, significant changes in dietary habits are necessary to decrease this worrying trend. Crucial elements of this are fibre consumption and sugar reduction.

Professor Carruba stressed the dangers of unbalanced of diets, inducing excesses and deficiencies, with long-term consequences on health, and explained that for the first time in many years, life expectancy would stagnate or be reduced if people do not become aware of this serious health concern.

After this brilliant conference, Pierpaolo Fariseo from Roquette Italy gave a dynamic and synthetic presentation of the technological and nutritional advantages of the soluble fibre NUTRIOSE® and the sugar substitute MALTISORB® to an attentive audience of journalists and food company representatives.

Time was then given for a question and answer session, before the Cracco chef introduced the buffet he had prepared using NUTRIOSE® and MALTISORB® in the recipes.

In particular, he confirmed that he saw no difference in terms of taste or palatability between the courses prepared with or without either of these products. “Il pensiero dello chef è:"perché non trarre avantagio delle proprietà funzionali di NUTRIOSE® e MALTISORB® quando è possibile conciliare ad esse la semplice preparazione di ricette gustose ?"; He commented, " Why not take advantage of the functional properties of NUTRIOSE® and MALTISORB® when it is possible to combine it with the easy preparation of tasty recipes ?"

In any case, the buffet was an attractive proposition for the guests, which they were able to enjoy guilt-free! On a more serious note, NUTRIOSE® and MALTISORB® have once again demonstrated their adaptability for diets, offering the possibility of reconciling their nutritional advantages and technical simplicity with pleasure.

Dr Catherine Lefranc-Millot
Nutrition Communication Manager