Federalimentare: important news

by Monday, November 2, 2015

The Italian food industry Federation initialled agreement documents on commercial communications and the improving the nutritional characteristics of food products.

A balanced diet and regular physical activity from a young age are the first rules to prevent illnesses and keeping fit well into adulthood.
Safar: “No to demonization of single food, the Mediterranean diet model, that contains all the nutrients in the right balance, is the most effective response to the spread of unhealthy lifestyles”.

Spread proper food culture, combating the spread of complex social problems such as obesity and non-communicable diseases, protecting children, promote food choices and promote the adoption of balanced patterns of consumption and healthy lifestyles.

Under the appointment of Expo "nourishing the planet. Feed it healthy "Federalimentare, the Federation represents over 54 thousand Italian food companies, Renews its commitment to promote among the citizens of a healthy lifestyle by signing with the Ministry of health, along with some of her associations, the protocols concerning the guidelines for commercial communication on foodstuffs and to shared objectives for the improvement of the nutritional characteristics of food products.

"With the signing of protocols with the Ministry of health – says the President of Federalimentare Luigi Safar – renews a virtuous cycle that the Italian food industry, both by individual companies that associative structures, promotes for years on a voluntary basis in order to provide consumers around the world good foods, healthy and safe without compromise. In this sense thea priority for the whole sector is to help consumers to make informed choices and healthy, providing adequate information on products, the raw materials, the pattern of consumption and conservation ".

Over the past 10 years the Italian food industry has improved the nutritional profile of over 4 thousand and 200 Food and other riporzionato 3.600 products by reducing the amount of energy density and unified in line with current nutritional models. Overall, amounted to almost 1 1 billion the resources invested by the food industry for its voluntary commitments in the area of nutrition education, improving the nutritional profile, self-discipline and marketing and product marketing.

Guidelines for commercial communication on foodstuffs are aimed to encourage and disseminate marketing communications and sales practices are correct, loyal and responsible for ensuring a high level of protection for children, adhere to key principles of responsibility, facilitate informed choices by consumers within the wide variety of products available in the market, protect minors from their limited ability to evaluate the information.
This Protocol represents the recognition of dissemination of responsible communication Federalimentare and its Associations already play voluntarily for years.


The document makes the remarkable results achieved in recent years by the Italian food industry, indicating the improvement of nutritional value so far made (about 4.200 new or reformulated products and 3.600 RI-portioned), highlighting potential opportunities for future actions promotes a real innovation on the market and provide new solutions suited to lifestyles and differentiated targets, with a focus on children (3-12 years).
The improvement of the nutritional characteristics of food products is accomplished through a review of their composition, how technologically possible and accepted by the consumer, trying to maintain the organoleptic characteristics (flavor, texture and shelf life of the product).

The Italian food industry recognize that obesity and many other metabolic diseases spread, such as diabetes, represent complex social problems also depends on the sustainability of health systems in various countries. And is well aware of have a role to play through nutrition policies and of communication through which is possible to reshape the habits directing consumers towards more correct and conscious choices of foods. With a continuous and capillary action of healthy lifestyle that the public and private sectors must do together. These are long-term and the problem, periodic alarms not forms of criminalization of individual nutrients in which international bodies apparently leading incur.

"The Italy – explains Safar – remains synonymous with ' eat well ', I witnessed this stunning Edition of Expo: Italian style, through the combination of quality and nutritional balance, remains one of the best eating patterns that exist today and can be a very effective response to the spread of unhealthy lifestyles. You cannot prescind from a model that takes into account the quality and nutrition of foods throughout the day”.

Product enhancements are the result of massive investments, on the part of the Italian food industry, in research, development and innovation. The sector invests every year more than 2 billion euros in research and development of innovative products and processes. Thanks to these continuous investments, the industry places on the market new products that respond to new consumer demands, even with functional characteristics consistent with a healthy and correct diet. The Italian food industry does not flatten it shall approve, in fact enhances the typical common heritage of making hundreds of millions of consumers.


On the subject of improving the nutritional value of foods Federalimentare is also active in terms of research projects funded by the European Commission. These include the European project TeRiFiQ, presented at the CIBUSèITALIA Pavilion terrace at the conclusion of a research work lasted 4 years. Main objective is, Note, the improvement of the nutritional value of foods (cheese, sausage, ready sauces, pizzas and muffins) maintaining flavour, texture, safety and therefore the consumer perception.
During the Conference, the major European research centres (INRA, Wageningen, Nofima and IFR Norwich) presented the main scientific results obtained on various products. Then space technical centres and food companies that worked on the industrial-scale demonstration of so-called "reformulated products".


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