Lab Academy Sana Food: focus on the free-from world
November 2024
On the occasion of the Lab Academy SANA Food, a laboratory of ideas dedicated to training and innovation, a new technical committee was established, coordinated by Prof. Sebastiano Porretta, President of AITA - Italian Association of Food Technology.
The committee, composed of opinion leaders and prominent figures in the food industry, aims to foster dialogue between operators and promote innovative solutions for free-from and Enriched products. Members include experts such as Mr. Afro Ambanelli and Ms. Giorgia Andreis, Mr. Davide Pessina (Il Gigante), Mr. Gennaro Adamo (Alce Nero), Mr. Claudio Truzzi (Metro Italia) and Mr. Manila Bianchi (Istituto Zooprofilattico Sperimentale del Piemonte Liguria e Valle d'Aosta).
Interesting points emerged during the Round Table on 6 November. The debate began with the importance of appropriate labelling: Ambanelli stressed the need to harmonise standards and avoid the misuse of claims such as 'gluten-free' on unlikely products, which is inappropriate and can be subject to sanctions. Bianchi stressed the need for strict official controls to ensure the truthfulness of labelling claims, pointing out that for some allergens there is zero tolerance, while for others there are analytical margins defined by ministerial guidelines.
Pessina noted how the free-from offer is now qualitatively comparable to conventional products, overcoming the preconception of ‘it's not good, but it's good for you’. However, he pointed out the phenomenon whereby many consumers choose such products because it is fashionable, rather than because of a real need. Truzzi suggested government incentives for healthy menus in restaurants as a preventive strategy to contain healthcare costs, although the industry is often driven by price.
Finally, Andreis explored the communicative value of the absence of certain ingredients; the 'palm oil free' claim, for example, goes beyond the technical data and positively influences consumer perception. Adamo, on the other hand, focused on the difficulties associated with the nutritional control of enriched products, highlighting the complexity of raw material selection in order to guarantee reliable results.
The event attracted great interest from the many participants (over 250), consolidating the Committee's role as a reference point for food innovation. The video of the meeting is available on the SANA website.
ALL NEWS