Qualitaly_107

OCT. NOV. 2018 II to compete with competitors and to give answers to foreign requests that we receive regarding our brand products. Numerous meetings with buyers interested in discussing Made in Italy. This has served us to confirm the importance and strong appeal that our brand Qualitaly has abroad. And this represents great satisfaction for us, as well as being a source of pride for all the members of the cooperative who have always enthusiastically ‘married’ the line of the product brand even in unexpected times. Participating today in such a wide-ranging event is also meant to be a way to make it clear that the time is ripe to make a further leap in quality. It is necessary to insist on the product range, which must be as complete as possible in order to be able to offer end customers a truly unique assortment that meets the quality standards now demanded more and more strongly by the operators of public establishments. After all, something is happening on Planet Food. A great phenomenon called food innovation. And among the main innovations of this year’s SIAL, it is worth mentioning the space dedicated to the “Alternative Food” sector, in which organic and sustainable products have been brought together. Fear the growth of these for a good reason. The steady increase in the world’s population and the emergence of new markets require a revolution in the way we produce and consume food. More attention is therefore paid to quality, nutritional value and production methods, to allow companies to grow but without harming the health of consumers. And this is the spirit with which we at CIC must build our future! By Silvestro Panconi AT PAGE 8 Qi News Food consumption: Italians are eating More and more fish are being eaten on Italian tables: in 2017 we consumed a total of more than 28 kg each, placing Italy above the average in the European and world rankings for the consumption of fish products. According to ISMEA data, we eat it mainly fresh and thawed, but once out of 5 we choose it frozen (17% of consumption). This is a trend that continues to grow. IIAS - Istituto Italiano Alimenti Surgelati - recalls that in 2017 113,400 tons were consumed, an increase of +5% compared to the previous year. In short, Italians love fish, regardless of whether it’s fresh or frozen, and start eating it at an early age. And consumers seem to appreciate fish, especially frozen fish, even as children. Among the reasons for this great success there is one fundamental one: frozen fish is safe. Deep- freezing at very low temperatures curbs the proliferation of bacteria naturally inherent in every food, guaranteeing the integrity of the food. Moreover, before being marketed, frozen fish is checked at every stage of processing and is clearly labelled, specifying the place where it was caught, the species of fish, the expiry date and the indications for proper conservation. This was the theme of the training course held in October at CIC in the presence of numerous members. During the meeting a precise analysis was made on the availability of the product with a careful look at the world fish market and its forecasts, the search for new supply markets and the consolidation of existing ones: fundamental factors to always have quality products, guaranteed, from all over the world. Farewell to false reviews with Foodiestrip and services for restaurateurs Foodiestrip is the new app for on-site reviews which has created a system that fights Fake Reviews through a process of “Foodie certification”, thanks to the geolocation and time spent inside the restaurant. With this system we certify that the writer of the review (which can be written on the spot or also later) was really in the place. But not only that! Initially the Foodie can only review through a closed-ended question system and then an algorithm will determine the final grade. The app is also designed so that everyone can see the places and types of places that each reviewer attends, this is also essential to understand if the tastes of the person whose opinion is being viewed are in line with their own! Foodiestrip has also created a section dedicated to owners that allows you to have valuable data and information for your business, today it is essential to know one’s customers to retain them and to let them become spontaneous testimonials of the restaurant. Because today, more than an email, word of mouth, even more with social media, is one of the tools that can determine the success or otherwise of an activity. MAGAZINE