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OCT. NOV. 2016
III
(like psychobiotics).
GOURMET CUISINE
Dairy products are long-time
favourites with chefs (to the point
that they often work with companies
to develop new products and
recipes), but they are also offered
in gourmet options, with particular
special flavours, or with formulas
aimed at maximizing taste and
performance in the kitchen.
FREE FROM
The market of lactose-free products
keeps growing and it includes
customers who have a partial lactase
deficiency (the enzyme essential to
the complete digestion of lactose) or
customers have no deficiencies but
prefer lactose-free food products.
# ORGANIC & LOCAL
“No” to too sophisticated or
elaborate products. “Yes” to products
that come from the local tradition,
that are organic, that respect raw
ingredients and that are sustainable.
This trend encompasses also the
dairy industry, whose organic
yoghurt, milk and cheese production
is on the rise.
#CONVENIENCE
Service, convenience and
accessibility are all essential factors
when choosing what to buy. Dairy
products are at an advantage: their
nutritional characteristics give them
the best price-nutrient density ratio.
TAILOR MADE
Personalization and contamination.
In Italy, we have some very
examples: cheese made with
vegetable rennet, Kosher and Halal
certified dairies, Indian cheese, Arab
milk and Greek yoghurt.
AT PAGE 10
Goal reached!
Food & Tech is a fair for the food
service industry organized by Noval,
a company that specializes in the
distribution of food products and
services
From September 18th to September
20th, the PalaAlpitur in Turin hosted
the first Food&Tech fair dedicated to
the Food Service, Retail and .
Ca. Industry. It was organized by
Noval, a company that specializes
in the distribution of food products
and services based in Orbassano
(To), in collaboration with Ascom
Confcommercio Torino e Provincia,
Associazione Italiana Celiachia
Piemonte e Valle d’Aosta and
Associazione Professionale Cuochi
Italiani.
There were 60 exhibitors, who
presented the best of their offers in
the food industry in terms of health,
the fair’s leit-motiv. From organic
products to those specific for food
intolerances and coeliac disease, as
well as a wide range of solutions for
the vegan industry.
This is a market that keeps growing
and it is no coincidence. Last
year, almost 60% of Italians chose
natural products, in search for a
healthier diet.
During the three days of the fair,
there have been many events from
the inauguration, by Prof. Giorgio
Calabrese, to the Show Cooking
demonstrations, that focused on the
latest trends.
Among the various hosts were chef
Luca Andrè, owner of the famous
vegan restaurant Soul Kitchen in
Turin, and Roy Caceres, who has
put forward many new ideas for a
molecular cuisine as well as new
ways to create the perfect mise en
place. There was also the “king”
of the deep frying, chef Pasquale
Torrente, because fried food, if
done correctly, can also be part of a
healthy diet.
There were many conferences
organized by the fair’s sponsors.
They were about the relationship
between health and taste, the