We were able to make a trip to SIGEP, now a very important trade fair for the sector ice cream, bakery and catering.
Obviously, the media, he spoke only of this huge ice cream that won the Guinness Book of Records. In fact something much more important has risen to the surface quest'anno.
Più Qualità
Esatto. Di solito sono un bacchettone rompiscatole e i responsabili commerciali delle aziende mi guardano stupefatti quando maledico lo sciroppo di glucosio-fruttosio nelle confetture da forno, oppure l'intoccabile olio di palma nelle creme da spalmare. Ma quest'anno ho trovato, come si dice, pane per i miei denti.
Ho assaggiato una confettura di albicocca (ricordo, sempre da forno) al 140% di frutta e zucchero. Si avete capito bene, FRUTTA E ZUCCHERO. Neanche pectina. Perchè? "Se metti tanta frutta dentro, c'è chiaramente già tanta pectina nella frutta stessa che utilizzi" . Praticamente meraviglioso, in my opinion. Sampling then I realized something important: forget those sweet apricot jam to die for. When there is all the fruit, the apricot jam, apricot and knows all. A truly new sensory experience. And I also understood how the industries have a little '"driven" to our tastes. Probably the jam there, and would like a few hard to get.
Less palm oil
I love the hazelnut cream. Even more hazelnut cream. In trade, however, are only baked with hazelnut cream the invincible palm oil . I say because for years I looked invincible, for our business use hazelnut cream without a quell'oliaccio there that do not digest even after one day, unfortunately without success.
Finally I spotted a cream with hazelnuts from the oven, the fat part of which is made from sunflower oil and grapeseed oil (the oil of grape seeds, for instance) that has some nutritional pretty good (many fatty acids). Sin is not cold pressed, but would cost much prohibitive. He was a great smoke point making it ideal for use in the bakery products.
In summary quality products are still few and you have to look very carefully. Large companies that always provide the food industry have included in their products, product lines significantly in quality. This is a first, timid, but certainly important signal: a growing number of consumers now buy more just because you're not "giant" or just because "costs little." But begin, increasingly, to look at the label . And even then the giant will have to "bend" to a more informed and responsible purchaser.
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