I SENZA

Whether just simple attention to alternative flour and raw materials such as Kamut, Spelt, Enkir or Maize, or an accurate study on contemporary diet needs for those intolerant to lactose or suffering from coeliac disease or diabetes, or people who need low-fat products, an increasing number of food brands are raising the awareness of their products on these issues. We have chosen some for you from the exhibitors at Taste and we will be showcasing them in a sort of journey inside the world of “does not contain”

Albero del Dolce

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In your opinion, what does it mean to pay increasing attention to the specific dietary requirements which are becoming more and more widespread nowadays?

We consider it very important to be attentive to the needs and requirements of our customers. Coeliac disease, for example, has seen a sharp increase. It is for this precise reason that our company has decided to produce its products in a laboratory that is completely gluten-free, in order to prevent any risk of contamination, even accidental, and so ad hoc changes have been made to the existing production site. In this way, even products that naturally come gluten-free can be consumed safely.

 
Why did you choose to develop this/these product line(s)?
In actual fact, the line has not been developed. Quite simply, the existing products used traditional raw ingredients. We therefore replaced some of the ingredients in the recipes that contain gluten and, after many attempts, we managed to obtain gluten-free products which, however, were still just as tasty and fragrant as the original products. Our idea is: if we can do it, why shouldn’t we?
 
How do you intend to develop your research in this sector?
In keeping with tradition from the Cuneo and/or Piedmont areas, we intend to develop other products that give great satisfaction to our customers, always creating new unique features, but increasingly trying to exclude the presence of allergens in both the new and existing products. We want to stand out from the crowd, not only thanks to our selected raw ingredients but also through respecting particular dietary needs, catering to vegetarians, for example, or those with egg or, if possible, lactose allergies.

Paolo Frattini, business partner

 

AZIENDA AGRICOLA BERTINELLI

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In your opinion, what does it mean to pay increasing attention to the specific dietary requirements which are becoming more and more widespread nowadays?
It means giving everybody who has specific dietary requirements (whether out of choice, religion or for health reasons) the chance to eat a healthy, natural, nutritious, and tasty product. The Bertinelli philosophy is founded upon careful consideration of the naturalness of our products and of our consumers’ health. 


Why did you choose to develop this/these product line(s)?
To also give the chance to those who are intolerant to lactose and galactose to enjoy a healthy product without additives or preservatives. It’s also suitable for vegetarians (the product contains vegetable rennet), people who have to follow a hypoglycaemic diet (i.e. diabetics), celiacs (gluten-free) and Jewish people (Kosher certified). 
 
How do you intend to develop your research in this sector?
We will continue to expand our “Does not contain” range. In fact, just a few months ago we also launched our lactose-free butter.
 
Monia Pelosi, head of events office and visits 

Biscottificio Antonio Mattei - Deseo

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In your opinion, what does it mean to pay increasing attention to the specific dietary requirements which are becoming more and more widespread nowadays?
Being sensitive and aware of the requirements of people who want to or have to eat in a certain way, by excluding certain ingredients from their diets, means driving the research and development of new products in that direction. It means trying to put oneself in their shoes, and trying to imagine how a “does not contain” product can be tasty too. 


Why did you choose to develop this/these product line(s)?
For the pleasure of making good alternative products, in some cases out of a sense of challenge, in others simply because the products were made that way from the start (such as the Prato Mattei biscuits, the recipe for which has always been without butter or any other dairy products)

How do you intend to develop your research in this sector?
With an increasing awareness, attempting to hone our communication on packaging and on our products in general more and more, so that consumers can make an informed purchase. 

Francesco Pandolfini, one of the owners of Biscottificio Mattei Deseo

Bocchietto Pasticceria

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In your opinion, what does it mean to pay increasing attention to the specific dietary requirements which are becoming more and more widespread nowadays? The product range we are bringing to Taste represents an evolution of the generalist organic product currently available on the market; it now becomes functional to the consumer’s wellbeing as well. "Special diet" and "special free" from the Pasticceria Bocchietto is the only complete range in the organic diet foods market, and for the main specific nutritional requirements. The range includes products which are gluten-, lactose- and yeast-free, low in salt, low-fat, low GI, high protein and with high fibre content; naturally, they are all certified organic. 


Why did you choose to develop this/these product line(s)?
What consumers (of organic and non-organic food) now require is to find healthy, guaranteed products, which must also be functional and useful for the main food intolerances (celiac disease, hypertension, diabetes, obesity and so on). 
In this field, we lay claim to being the first in the organic world to offer products with these characteristics. 
 
How do you intend to develop your research in this sector?
The development of this range is the result of partnerships with the nutritional science faculty of the University of Pavia, with the Italian association of dieticians, and with the Italian hypertension association. Naturally, it has all been coordinated by our research and development sector, which has been studying and improving our products continuously for years. 

Mauro Blandin, CEO
 

Il Borgo del Balsamico

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All of our ranges (Il Borgo, Il Tinello and nonchiamatemiaceto) are made up of totally natural products. This means they don’t contain additives (such as caramel, so they’re without artificial colours) and are naturally gluten-free, like all balsamic vinegars. It is a position we chose from the very outset, since we descend from a high-quality food culture and from a decades-old family tradition of Traditional Balsamic Vinegar from Reggio Emilia. We always try to offer innovative products, while respecting tradition and the requirements of a healthy diet. Today, Balsamic Vinegar can be found at all price points and in every version imaginable, which is why we believe it is crucial to have some solid elements to our offer which remain unchanged over time. 

We won’t compromise on quality, so even from the “cheapest” to the most “luxurious” product, we seek to offer the finest ingredients and to achieve the best without “artifice”. 

Cristina Crotti, owner 
 

La Nicchia Pantelleria

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All our products are gluten-free and almost all are low in cholesterol. Indeed, the only fat we use is that of extra-virgin olive oil, which is used in our recipes. They are mainly vegetable-based products WITHOUT the addition of any chemicals or of substances not derived from the primary ingredients used. 

In your opinion, what does it mean to pay increasing attention to the specific dietary requirements which are becoming more and more widespread nowadays? I think that all these food intolerances are the result of unhealthy eating habits. Too many refined products, sugars, fats, poor-quality oils… Making healthy foods, with certified raw materials, doesn’t just allow those suffering from food intolerances to enjoy their food just as much as people without these problems; it is also a way of ensuring that new generations are more aware of what they eat. 


Why did you choose to develop this/these product line(s)?
Our company philosophy is to respect the environment in which we work, to re-evaluate our region with everything it has to offer, and the great thing is that by doing that, we automatically end up producing things which are also good for people’s health. Actually, nature is on our side. While the chemicals industry is on the side of profit as an end in itself. 
 
How do you intend to develop your research in this sector?
By doing what we’ve always done. To cultivate the land, now using organic agriculture too, cultivate more and more of it, carry out research on the raw materials that the island has to offer us, without thinking about what the market is demanding. I think we have to guide the market to where I want, and not allow myself to be guided by profit.

Gabriele Lasagni, owner
 

La Via del Tè

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In your opinion, what does it mean to pay increasing attention to the specific dietary requirements which are becoming more and more widespread nowadays? For us, TEA is natural: we perceive tea not just as a pleasant drink with infinite sensory facets, but also as a healthy beverage. As for cholesterol, it seems that research confirms that some teas (especially green tea) can lower so-called “bad” cholesterol, or LDL; our products do not contain lactose. The same goes for gluten, with the exception of a handful (5 or 6 types among 300 varieties of tea, infusions and herbal teas) which contain cubes of peach and pear. In these cases, wheat starch is included in the list of ingredients on the label, and in any case no cross contamination takes place. None of the products we are presenting at Taste – the Costellazioni range – whether available for tasting or on sale in the shop, contains gluten.  


How do you intend to develop your research in this sector?
Given the importance of this aspect, we have sourced peach and pear that is free of wheat starch, so as of 1st October 2014, none of our products will contain any gluten. 
 
Regina Carrai, one of the owners of the company 

 

Opera Waiting

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Our research is a quest for the healthy taste of the past, not necessarily for people on a diet or with intolerances, but suitable for anyone who is conscious of excellent, totally natural raw ingredients. 

The Panettone is our King, and we treat it with great enthusiasm and research. 
Naturally, we make it in the traditional way, without adding any brewer’s yeast or preservatives, flavouring, stabilizers, emulsifiers… so we have a very natural product which must be nurtured and produced time and again with great skill. 
We have also gone a bit “over the top” by offering a range using heritage grains, which make leavened products very interesting as they contain very little gluten. 
We also offer a summer panettone that’s lactose-free, with olive oil and cocoa butter. It is delicious eaten with a granita or a fruit ice cream. 
The pre-desserts are our creative offering – particularly Lemon candied in salt and black pepper. It is lactose-free, with olive oil and cocoa butter.
Then there’s our organic biscuit with barley flour and coffee: a very flavoursome biscuit which we suggest is suitable for a snack or coffee break. This flour is really special, it’s made from “barley groats” which have been grown in the Tuscan countryside since the 1950s. It is a cereal with a very low gluten content, very easy to digest, and contains no added preservatives or flavourings. In this case, we have enhanced the intense flavour with an excellent organic mountain butter. We believe that, used in the right quantities, it is a noble ingredient in our diets. We NEVER, in any circumstances, use palm oil, margarine, white sugar and brewer’s yeast. 
 

Petra - Molino quaglia

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In your opinion, what does it mean to pay increasing attention to the specific dietary requirements which are becoming more and more widespread nowadays?
As part of its ongoing research and development activities, Molino Quaglia has created Glutinò®: a range of flours with unique, exceptional characteristics for the preparation of products for people who are allergic to gluten or gluten-intolerant, and don’t want to miss out on the fragrance and taste of bakery products. Today, gluten-free food is more relevant than ever, because increasing numbers of people are choosing to cut down on or eliminate gluten altogether, without having a real dietary need to do so, or having celiac disease. The aim of Glutinò is to provide a product capable of ensuring wellbeing and the pleasure of food to all consumers, regardless. 
 
Why did you choose to develop this/these product line(s)?
We chose to develop this line in order to provide a safe, natural alternative, which is completely different to the main products currently available on the market. 
Indeed, Glutinò® is the result of a careful selection of raw materials which are naturally gluten-free, and do not contain preservatives, additives or stabilizers. Our investment in studies and research, with the contribution of Molino Quaglia’s professionals, technicians and researchers, led to the development of three blends. They each offer excellent nutritional properties for a correct, balanced nutritional content (which avoids sharp rises in blood sugar and reduces the risk of diabetes, often associated with celiac disease); excellent technological properties, allowing them to be processed easily; excellent organoleptic properties which make it possible to make bread, pizza, fresh pasta and cakes which are rich in taste and nutritional value. 
 
How do you intend to develop your research in this sector?
The aim of this research is to outdo and improve on the current limits of a gluten-free flour product, so as to define a product that is increasingly balanced, and which can meet the needs of professionals and end consumers alike. 
Even now, Glutinò® manages to guarantee personal health and wellbeing, in addition to the pleasure of food itself. Individuals using it for personal use, and the professionals who attend gluten-free specialization courses at the Scuola del Molino, are able to offer unparalleled products; these are getting closer and closer in terms of taste and nutritional value to standard products. What’s more, thanks to the ongoing development of the Brick di PetraViva® (www.petraviva.it) sprouted grains for gluten-free recipes, it is possible to make doughs, and therefore sweet or savoury bakery products, which are rich in taste and nutritional value and are suitable and safe for all, without distinction. 

TORTAPISTOCCHI®

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In your opinion, what does it mean to pay increasing attention to the specific dietary requirements which are becoming more and more widespread nowadays? It means staying in touch with the times – times in which people are eating less and eating better. For many years now, we’ve noticed a change taking place, and nowadays many people eat for pleasure and not just to fill themselves up. They pay a lot of attention to the quality of the products they eat, and want to look at the story and what’s behind the label. It’s a case of following modern dietary requirements. 


Why did you choose to develop this/these product line(s)?
The gluten-free range started with the Classica cake, more than 25 years ago now. At the time, the choice was dictated more by a “fundamentalism” in choosing the ingredients necessary for a cake “made of” chocolate, rather than anything else. Today, it also means meeting the needs of a large portion of the public. In actual fact, flours are not necessary to make a cake like ours, so everything is easier for us. The choice behind the Vegan range, however, came about due to the growing consumption of these kinds of products by a very large number of people; eliminating animal fats was not easy, and it took two years of tests and mouthwatering tastings. 

How do you intend to develop your research in this sector?
We are experimenting with new Vegan versions in other flavours too. It’s a tough job and someone’s got to do it… although none of the “guinea pigs” seems to be complaining so far! For us, research always starts from our own taste and palate, that’s the only way: if we like something, then we go ahead, otherwise we take a step backwards and start again. Research and passion are the things that distinguish us. 
 
Claudio Pistocchi, owner
 

Villa Marta

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In your opinion, what does it mean to pay increasing attention to the specific dietary requirements which are becoming more and more widespread nowadays? 
We’d like to continue to satisfy the choices and requirements of an increasingly large section of the public, which is still deserving, which still wants to taste high-quality, artisanal special products. 


Why did you choose to develop this/these product line(s)?
We were inspired to create the Martarè Vegan by one of our clients. She said she’d like to taste the classic Martarè, but couldn’t as she is vegan. After this first invitation, we realised that consumers’ requirements were expanding, and that we couldn’t deprive people who choose not to eat dairy products and animal-derived products of the experience of tasting a Martarè. So we replaced these ingredients with hazelnut paste and a pinch of chili, to create the Vegan variant. 
 
How do you intend to develop your research in this sector?
Our care for our consumers drives us to research new types of products which can match with their requirements more and more. 

Paola Marconato, owner