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AUG. SEP. 2018 XIV be informative in this sense. ______________________________ BOX A FEW FIGURES The use of frozen foods in the Horeca sector is substantially stable. The data published by the Italian Frozen Food Institute (IIAS) for 2017 show total consumption of 310.00 tonnes, compared to 309.00 tonnes in 2016 (+0.3%). The predominant item is represented by vegetables (170,250 tons), stable compared to the previous year, to which must be added 3,100 tons of potatoes (+2.4%). The consumption of fish products (19.400 tons, +2,1%) and of recipe dishes (13.000 tons, +1,6%) is also interesting. Consumption of pizzas and snacks (14,000 tons) is also important, despite the drop (-10.6%) compared to 2016. Meat, both red (4,250 ton) and white (9,700 ton) grew by 2.4%, in contrast to the trend in the retail sector. Smaller consumption of semi- finished pasta, desserts and frozen fruit, respectively 2,250, 2,950 and 1,10 tons. ______________________________ AT PAGE 52 FEELING GOOD AT THE TABLE The sweet pleasure of sugar Pay attention to the use of sugars in the preparation of desserts. It is also important to choose less caloric alternatives that are also useful for those with health problems. By Barbara Panterna* Who doesn’t like dessert? Perhaps because all of us, some more and some less, are looking for reassuring, gratifying foods. And what could be better than something sugary? But if on the one hand “dessets” are good for our mood, on the other hand their abuse is bad for our health and exposing us to serious diseases such as diabetes, insulin resistance, obesity, tooth decay, vaginal / intestinal candidiasis, premature cell aging etc. For this reason, when we go to choose sweet foods, drinks or decide how to create cakes etc.. we must pay close attention to what we use and how much or what has been used to sweeten that product. Surely the sweetest substance known and used in the food industry is white sugar, a constant presence in our daily lives: we use it in coffee every morning, we find it in many industrial bakery products with which our children have breakfast, in drinks, fruit juices, etc.. but, despite making everything more attractive, are we sure that this white and apparently harmless substance is not harmful to our health? In this article we will see its characteristics, like those of other substances that can be used to sweeten, just to provide you with viable alternatives to make your preparations better without being so harmful. Sucrose: commonly called white sugar, is an organic compound of the family of carbohydrates (or carbohydrates or sugars), it is a disaccharide, i.e. consists of two molecules: glucose and fructose. It is widely present in nature, we find it in small quantities in fruit, honey, but is extracted from plants: sugar beet (in Europe) and above all sugar cane. Its processing is very complex and consists of several stages, from the MAGAZINE Elements to be evaluated when choosing a frozen product Meat Cut Colour Odour when opening the packaging Liquid inside packaging Package weight Reduction in cooking Resistance to chewing Additives Fish Glaze Odour Size Cleaning Colour Texture Cooking time Price Vegetables Colour Size Glaze Flavour Texture Resistance to chewing Shape Regularity In-line setup times Similarity with fresh Price Purée Colour Sweetness Flavour Odour Similarity with fresh Price Fonte: Roberto Carcangiu