Presentation
The topics to be covered represent a strong point in improving knowledge of a food such as Artisan Gelato from its creation to the user. The artisan through his training courses must be able to know the raw material and its use to meet the needs of the user (child, sportsman, elderly person, dysphagic, clinical therapy etc..Very often we are faced with ice-cream makers who are not very sensitive to the nutritional needs of the user and in this round table we will be able to highlight those critical points that can put the two components in the right nutritional balance: ice-cream maker and user The figures of the dietician, the endocrinologist and the dietician are fundamental to make the ice-cream maker aware of the need to produce a healthy, genuine, good food. For this, the ice cream maker must be able to identify, thanks to his experience and knowledge, high quality raw materials and innovative methods linked to natural products that also lead to energy savings. Hence, a study project is presented based on technological innovation that favours the ice cream maker in promoting high quality ice cream.
What are the issues that this round table intends to address?
1) Careful selection of raw materials and care in balancing. Technological innovations and new projects. 2) Food intolerances and allergies ( lactose, gluten, milk protein allergies, nuts )3) Ice cream in the diet of diabetics (Creams or Fruit) 4) Ice cream in the sportsman ( before and after a competition) 5 ) Ice cream as a food in the diet of people suffering from neuropathy and dysphagia 6) Ice cream in the new nutritional trends (vegan and ketogenic) 7) Ice cream in ice cream in children and the elderly 8 ) Milk as a nutrient (cow, goat, donkey)- Fresh whole, high quality, UHT, Condensed 9) Products defined as milk: which ones have nutritional purposes? (soya, rice, oats, etc.) 10) What types of sugars and limitations in their use 11) Fibre and sweeteners limitations in their use 12) How to store ice cream at home?