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organoleptic, limits the oxidation and
preserve the intrinsic qualities of the
product.”
TREND AND NEWS. Also important
to find out how companies adapt to
new consumption trends and nourish
the new demands of restaurateurs.
Bonduelle to say: “The offer in recent
years has significantly differentiated
giving rise to the development of new
categories, for example, we were the
first to market Italian technology”
millefeuille “on leafy vegetables. Today
the winning recipe is to offer solutions
to the needs of professionals, is no
longer enough to sell the product,
but in responding to our customers’
demanding users.”
Ms Rondoni for Penguin noted that:
“The eating out undoubtedly prefers
the classic “monovegetables”: spinach,
green beans, broccoli, to name a few;
is emerging, however, the demand for
more sophisticated products such as
ethnic mix of vegetables or “Express”
where the most important added value
is the substantial elimination of the
cooking time, which results in savings
of time and money.”
Orogel is not far behind, thanks to a
team chef dedicated to research and
development: “We have worked at least
50 exclusive products in recent years -
said Lambertini - that have become in
a short time as the top seller Couscous
vegetarian, but the artichokes sliced
even the cabbage, endive and many
other references that have been a good
success. There are lots of news in the
pipeline, including the latest additions
to remember the soy meatballs with
vegetables, breaded eggplant into
rounds, the green beans to Paesana,
vegetable purees. I should note, among
the most important features of the pack
products Orogel Food Service, the map
printed in the back of the envelope,
which lets you know which country
that Italian products arrive, flanked
by a QR code, which when scanned
accesses a world of information, trivia
and recipes related to the reference,
directly from our website. Additionally,
we have equipped the organic line of an
exclusive pack compostable, in line with
the green philosophy that has always
Orogel.”
Good to know
Icing
A coating of ice covering the frozen
foodstuff and constitutes a sort of
protective film for the food itself.
Iqf
Individually quick frozen, in other
words freezing “piece by piece” of
foods, which are separated in the
package and can be used in a calibrated
manner, avoiding waste
Tmc
Maximum period of preservation, in
which the product retains intact its
nutritional and organoleptic qualities
Additives, preservatives, colorings
Are not permitted by law in frozen
Blanching
Or whiteness, the heat treatment in
boiling water or steam to which the
plants are subjected immediately before
being frozen
The difference in processing fresh
vegetables
Here below, the percentage of waste
that must be taken into consideration in
the use of fresh vegetables
Product% of the approximate difference
in preparation
Asparagus
30
Artichokes
60
Carrots
10
Cauliflower
30
Potatoes
15
Pumpkin
20
At page 22
Timbale of eggplant
and barley with
vegetables, fresh
tomato and basil
Cook Author: Omar Viero - Schio (Vicenza)
Ingredients for 4 people:
g. 100 Pearl
barley; n. 1 Carrot; n. 1 Celery; n. 1 leek;
n. 1 zucchini; n. 1 yellow pepper; n. 1
red pepper; n. 10 Grilled eggplant; n. 4
ripe tomatoes auburn; n. 10 basil leaves;
magazine