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FEB. MAR. 2019 II a great competitive advantage), there isn’t implemented this small / large revolution that reverses the very concept of our work. It is no longer enough to have a better range than your competitor. Consultancy and training are the new mission of the distributor. This is why CIC aims to train the sales force more and more, because this because the knock-on effect will benefit every single member. Because today, we must MAKE THE DIFFERENCE! By Nicola Levorato Member of the Board of Directors Cooperativa Italiana Catering AT PAGE 6 Qi News Superfoods? They don’t work miracles. Here is the truth about the false myths So-called “superfoods” can bring benefits, but we shouldn’t expect miracles, contrary to what certain marketing campaigns around this new frontier of power want us to think. The portal Nutrimi.it has published a guide for clarity on the benefits attributed to superfoods: avocado, ginger, turmeric and blueberry, following an approach that is rigorously scientific. Already, starting from the very definition, an invented term that means a basket of products which aren’t miraculous by themselves, but that may have a particular composition that may make them more “super” but not necessarily better than others. In fact, there is no any official codification, there is no clear line of demarcation between what can be called a superfood and what is not. Turmeric and ginger have bioactive compounds, i.e. substances that can positively affect our health and contribute to the prevention of certain diseases; better still, avocado, goji berries, blueberries, kale, nuts and seeds and spirulina which, in addition to mainly antioxidant bioactive compounds, are rich in classic nutrients, such as fatty acids, minerals and vitamins. “Superfood does not exist ” - explains the nutritionist of the portal team, Carlotta Lassandro – in a superdiet each food, as long as it’s consumed in the right quantities, can be ‘useful’ and contribute to the health of the individual.” 2018 record: Italians spent € 85 billion in the restaurant 2018 was a new record for spending on eating out on lunches and dinners, that increases the historical maximum to € 85 billion, equal to 35% of the total Italian food consumption. According to analysis by Coldiretti on data from Censis, almost one Italian out of four (22,3%) ate out at least once a week during 2018: young people and graduates are the most frequent customers of catering services, with 33.8% eating out at least once a week, compared with 25.6% of Italians between 35 and 64 years, and 6.7% for those over 65. The most popular requirement – continues Coldiretti – is the Italian nature of the food product, indicated by 44% of Italians as the most important feature at the time of choosing food, while 35,2% indicated the traceability allowing the verification of the safety, genuineness, and healthiness of the products. Vegetarian between abandonment and transition to vegan. Special food boom The choice of veganism is growng among Italian consumers, mostly at the expense of the share of vegetarians at the crossroads between abandonment and extremism of their diet. In particular, according to the 31 st Eurispes Report , presented in Rome and dedicated to the theme ‘Rediscovering quality’ , 5.4% of Italians are vegetarians, down 0.8% compared to 2018; and 4.9% have experienced and then abandoned this style of eating. While 1,9% are vegan (+1% compared to 2018). Overall, vegetarian and vegan Italians remain at 7,3%, confirming a stability detected over the last six years. For a quarter of those who have chosen a vegetarian or vegan diet (25,1%), it represents a lifestyle ; 3 out of 10 believe it has health benefits. Yet, 32,1% of those who tried then abandoned it, did so to enjoy a more complete diet; 35,7%, however, suffered too many sacrifices. Meanwhile, the shelves are filled with special products : one Italian in four (19.3%) buys gluten-free products , however, only 6.4% have been diagnosed with an intolerance, while 12.9% eat them without being intolerant. 18.6% buy gluten-free products , however, only 6.4% have been diagnosed with an intolerance, 4.6% have actually been recognized as intolerant, unlike 14% who admit they are not. A quarter of consumers (26%) buy lactose-free products , but only 8,5% have been diagnosed with an intolerance. Deliveroo has reached 5.000 partner restaurants and focuses on the South of Italy A year of nationwide expansion, through the consolidation of the service in the regions of Southern Italy. 2019 will also be the year of Deliveroo, the leading platform for online food MAGAZINE