Nutrizione e innovazione alla prova dello chef
An analysis of the dietary habits of Italians discussed and studied in depth by dietary experts and catering professionals. The presentation of new products from Roquette in the Cracco-Peck restaurant in Milan, intended to add a healthy touch to food preparations.
Reproduced courtesy of Il Panificatore Italiano and Il Pasticciere Italiano
Less fibre and more sugar. This seems to be the tendency highlighted by recent studies about dietary changes in Italians. It is an unbalanced diet that has a negative effect on health. This was discussed at a workshop organised by Roquette Italia who are leaders in the production of primary ingredients for the food industry.
Roquette presented two products called NUTRIOSE® and MALTISORB® which have been especially devised to add a healthy touch to food preparations. The scene for the day’s action was the prestigious stage of the Cracco-Peck restaurant in Milan.
Roquette presented two products called NUTRIOSE® and MALTISORB® which have been especially devised to add a healthy touch to food preparations. The scene for the day’s action was the prestigious stage of the Cracco-Peck restaurant in Milan.
An introduction to the subject was entrusted to Professor Michele Carruba, professor of Pharmacology and Director of the Milan Study and Research Centre for Obesity. With statistics to hand, he highlighted the changes in the dietary habits in a large sector of the population and showed the negative effects on health of an unbalanced diet. Scientific evidence has shown how adequate fibre intake is important for the well being of the organism as a whole. A reduced intake of wholegrain cereals, vegetables and fruit amongst young people especially, and a dangerous increase in obesity and excess weight are conditions already found in infancy. This has convinced companies to produce valid, practical and nutritional solutions with qualities that are consistent with new healthy eating needs.
It is in this context that Roquette has introduced NUTRIOSE®, a highly soluble fibre with a low calorie content which increases dietetic fibre consumption through the enrichment of food products, and MALTISORB®, which is an alternative to ordinary sweeteners and can be used on its own or with other ingredients. These are two new ideas to be used in the field of confectionary, the preparation of pasta, sweets, meat based products, cold meats, ready meals, soups, ice-cream and jams.
It is in this context that Roquette has introduced NUTRIOSE®, a highly soluble fibre with a low calorie content which increases dietetic fibre consumption through the enrichment of food products, and MALTISORB®, which is an alternative to ordinary sweeteners and can be used on its own or with other ingredients. These are two new ideas to be used in the field of confectionary, the preparation of pasta, sweets, meat based products, cold meats, ready meals, soups, ice-cream and jams.
From a practical point of view, for the chef Carlo Cracco, the ball is in his court, since as host, he is being put to the test to prepare a double menu which allows for a comparison of the sensory aspects between dishes prepared with the new products and traditional ones. The chef revised a series of recipes searching for a combination of odours, colours and flavours without there being any noticeable difference to taste and palatability.
“The use of such innovative products in the kitchen” he said, “is extremely simple because they are easy to use. Why not take advantage of their healthy and functional qualities when they can be used in the preparation of healthy recipes?”
To demonstrate the products’ versatility, Cracco produced a menu that included pastries, fish dishes and a choice of desserts.
“The use of such innovative products in the kitchen” he said, “is extremely simple because they are easy to use. Why not take advantage of their healthy and functional qualities when they can be used in the preparation of healthy recipes?”
To demonstrate the products’ versatility, Cracco produced a menu that included pastries, fish dishes and a choice of desserts.
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“Donzelle”, small raised bread with anchovies from Sicily (with NUTRIOSE®).
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Scottish wild salmon marinated in dill and juniper (MALTISORB®).
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Egg yoke marinated in Pachino tomato and basil (MALTISORB®) and hand rolled breadsticks, Turin style were served.
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There was a choice of desserts with dark chocolate mousse with ground cocoa (MALTISORB® and NUTRIOSE®).
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A caramelised milk and Bourbon vanilla pudding (MALTISORB®).
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Low fat yoghurt cake (MALTISORB®).
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Traditional cream confectionary (MALTISORB® and NUTRIOSE®).
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Bronte pistachio ice-cream (MALTISORB® and NUTRIOSE®).
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Mango sorbet with Fisherman powder (MALTISORB®).
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Warm soufflé with tiramisu cream and coffee (MALTISORB® and NUTRIOSE®).
Chiara Pederzoli