NUTRITIONAL IMPROVEMENT AND CHARACTERISATION OF GLUTEN-FREE BAKERY PRODUCTS BY IDENTIFYING, CHARACTERISING AND ADDING INGREDIENTS AND/OR SEMI-FINISHED PRODUCTS TO THE HIGH ADDED VALUE (Q4198621)
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Project Q4198621 in Italy
| Language | Label | Description | Also known as |
|---|---|---|---|
| English | NUTRITIONAL IMPROVEMENT AND CHARACTERISATION OF GLUTEN-FREE BAKERY PRODUCTS BY IDENTIFYING, CHARACTERISING AND ADDING INGREDIENTS AND/OR SEMI-FINISHED PRODUCTS TO THE HIGH ADDED VALUE |
Project Q4198621 in Italy |
Statements
12,500.0 Euro
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25,000.0 Euro
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50.0 percent
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MOLINO RIVETTI PIETRO S.R.L.
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IL PROGETTO CONSISTE NELLA RICERCA E NELLO STUDIO PER LA REALIZZAZIONE, IL MIGLIORAMENTO NUTRIZIONALE E LA CARATTERIZZAZIONE DI PRODOTTI DA FORNO GLUTEN-FREE TRAMITE L'INDIVIDUAZIONE, LA CARATTERIZZAZIONE E L'INSERIMENTO IN RICETTA DI INGREDIENTI E/O SEMILAVORATI DALL'ALTO VALORE AGGIUNTO. LO SCOPO DEL PROGETTO PROPOSTO Ê QUELLO DI PROPORRE AL MERCATO UNA GAMMA DI PRODOTTI DESTINATI A COLORO CHE PER NECESSITà (CELIACI) O PER SCELTA (BENESSERE) ACCOLGONO UN ALIMENTAZIONE PRIVA DI GLUTINE E CHE ALLO STESSO TEMPO NECESSITANO (DIABETICI) O PREDILIGONO UNA DIETA A BASSO INDICE GLICEMICO. STUDI HANNO ORMAI DIMOSTRATO CHE GLI ALIMENTI SENZA GLUTINE HANNO UN INDICE GLICEMICO MOLTO ALTO E POSSONO QUINDI CAUSARE UN RISCHIO DI DIABETE. L AZIENDA PROPONENTE HA QUINDI LA NECESSITà DI STUDIARE IL MODO DI ABBASSARE L INDICE GLICEMICO DEI PROPRI PRODOTTI, MANTENENDO ALLO STESSO TEMPO IL GUSTO E L APPETIBILITà , CREANDO NUOVE RICETTE PER LA REALIZZAZIONE DI REFERENZE DIETO-TERAPEUTICHE SENZA GLU (Italian)
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THE PROJECT CONSISTS OF RESEARCH AND STUDY FOR THE REALISATION, NUTRITIONAL IMPROVEMENT AND CHARACTERISATION OF GLUTEN-FREE BAKERY PRODUCTS THROUGH THE IDENTIFICATION, CHARACTERISATION AND INSERTION IN THE RECIPE OF INGREDIENTS AND/OR SEMI-FINISHED PRODUCTS FROM THE HIGH ADDED VALUE. THE AIM OF THE PROPOSED PROJECT IS TO PROPOSE TO THE MARKET A RANGE OF PRODUCTS INTENDED FOR THOSE WHO, DUE TO NEEDS (CELIACS) OR BY CHOICE (WELL-BEING), WELCOME A GLUTEN-FREE DIET AND AT THE SAME TIME NEED (DIABETIC) OR PREFER A DIET WITH A LOW GLYCEMIC INDEX. STUDIES HAVE NOW SHOWN THAT GLUTEN-FREE FOODS HAVE A VERY HIGH GLYCEMIC INDEX AND CAN THEREFORE CAUSE A RISK OF DIABETES. THE PROPOSING COMPANY THEREFORE NEEDS TO STUDY THE WAY TO LOWER THE GLYCEMIC INDEX OF ITS PRODUCTS, WHILE MAINTAINING THE TASTE AND PALATABILITY, CREATING NEW RECIPES FOR THE REALISATION OF DIETO-THERAPEUTIC REFERENCES WITHOUT GLU (English)
1 February 2022
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LE PROJET CONSISTE EN DES RECHERCHES ET DES ÉTUDES POUR LA RÉALISATION, L’AMÉLIORATION NUTRITIONNELLE ET LA CARACTÉRISATION DES PRODUITS DE BOULANGERIE SANS GLUTEN PAR L’IDENTIFICATION, LA CARACTÉRISATION ET L’INSERTION DANS LA RECETTE D’INGRÉDIENTS ET/OU DE PRODUITS SEMI-FINIS DE LA HAUTE VALEUR AJOUTÉE. L’OBJECTIF DU PROJET PROPOSÉ EST DE PROPOSER AU MARCHÉ UNE GAMME DE PRODUITS DESTINÉS À CEUX QUI, EN RAISON DE BESOINS (CÉLIAQUES) OU PAR CHOIX (BIEN-ÊTRE), ACCUEILLENT UN RÉGIME SANS GLUTEN ET EN MÊME TEMPS ONT BESOIN (DIABÉTIQUE) OU PRÉFÈRENT UN RÉGIME À FAIBLE INDICE GLYCÉMIQUE. DES ÉTUDES ONT MAINTENANT MONTRÉ QUE LES ALIMENTS SANS GLUTEN ONT UN INDICE GLYCÉMIQUE TRÈS ÉLEVÉ ET PEUVENT DONC ENTRAÎNER UN RISQUE DE DIABÈTE. LA SOCIÉTÉ PROPOSANTE DOIT DONC ÉTUDIER LA MANIÈRE D’ABAISSER L’INDICE GLYCÉMIQUE DE SES PRODUITS, TOUT EN MAINTENANT LE GOÛT ET LA PALATABILITÉ, EN CRÉANT DE NOUVELLES RECETTES POUR LA RÉALISATION DE RÉFÉRENCES THÉRAPEUTIQUES DIETO SANS GLU (French)
2 February 2022
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MACLODIO
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