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June July 2015 III
At page 8
News
Safe ice, the first
manual ice for food
Ice Cube, the largest producer in
Italy of ice wrapped ice, presented
in partnership with NFI - Nutrition
Foundation of Italy and the Ministry
of Health, the first “Guide to good
practice for the production of ice.”
Approved by the Ministry of Health
in accordance with Reg. EC 852/2004,
the Handbook is an indispensable
tool for the protection of food safety
for consumers, a global challenge
that passes (also) for the use of
ice, indicated by the World Health
Organization as one of the foods
with the highest risk of biological
contamination. Not only that, the
WHO, on 7 April, on the occasion
of World Health Day, as reported in
the world die about 2 million people
a year through the consumption of
contaminated food and how the ice is
not free from responsibility.
“The manual is unprecedented for
completeness, for authority and for
specificity of the topics and indicates
for the first time all the provisions
needed to ensure that the ice for food
reaches the consumer free of physical
contaminants, chemical, but mostly
organic. Biological contamination, in
fact, represented by bacteria such as
Salmonella and Escherichia, as well
as viruses, parasites and mycotoxins,
can cause serious harm to our health,
which is why it is important to shed
light on a sector of the food chain that
is often underestimated” explained
Andrea Poli, president of NFI.
“We must remain vigilant on
the quality of the ice we drink,
remembering that this food is not
sterile itself. The process of freezing
of the water does not produce the
inactivation of infectious agents cause
disease, but only their attenuation
and the risk of contamination can
be very high, both in the production
phase that conservation» has agreed
Simone De Martino, holder Ice Cube,
a company that has played a leading
role in drafting the manual, relying on
years of experience in the production
and marketing of ice for food, certified
according to the indicators of quality
ISO9001: 2008 and product IFS
(International Standards Features)
FOOD (HigherLevel). Ice Cube is the
largest producer in Italy of pure ice
for food with 3 thousand tons of ice
a year, which distributes throughout
the boot oltre140 with distributors,
through the channel ,
supermarket chains and Cash & Carry
boasting 90 % coverage in the country
and an increase in average sales of
40% last year alone. “Many bars, clubs,
pubs, restaurants and other tourism
operators and catering - resumed De
Martino - produce ice that in many
cases can not be considered food. Even
the ice produced by special machines,
was not in accordance with the
majority of the analyzes, because often
the machine is not subjected to the
necessary cleaning and maintenance.
Consider that a study (source Bain)
estimated annual consumption of
approx. 78.0000.000 million kg of ice
in just channel bar ). Imagine
how much of this is not produced
with due care. Here, then, because
we considered it important personal
commitment in the definition of a
handbook of health food that can
support and protect both the ice that
produces are those who consume it.”
The market for packaged ice food,
in fact, is very broad: the world is
worth almost 4 billion euro, in Europe
more than 280 million euro. Italy,
where the estimates at the time speak
of a turnover of 3 million euro, is
referred to as the European country
with the highest growth potential,
with claims that - as measured by the
International and European Packaged
Ice Association - sfiorerebbero the 200
million euro.
Pdf volume Could be downloaded
on the website of the Ministry of
Health and on
the site of the National Ice www.
Food INGA,
actually born right to promote the
contents of the manual between the
institutions and the insiders.
At page 9
News
Expo: food
of the future
between fears and
expectations
In the large showcase-funfair Expo,
the main effort of the exhibitor is to
bring attention to the content. And
there is no doubt that Coop with his
presence constitutes a laboratory -
together with other organizations - that
seeks to question just about the future
of food and the planet. It is not the
immediate future, is shifted to 2050,