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12 - MAGAZINE - IT INGREDIENTS AND TECHNOLOGIES 2020

– Anniversary Edition
– Article on starches and flours.

MAGAZINE - It Ingredients and Technologies 2018

- Anniversary Edition
– Article about the gluten-free market.

MAGAZINE – Planet Rice 2018

– Material on Consumption
– Does not contain gluten.

GLÚTEN FREE ALIMENTOS IN ANUGA 2017

The world's largest and most important trade fair for food and beverages, which will open its doors on 7 October 2017 in Cologne, Germany.

Approximately 160,000 enthusiastic visitors who discover the latest and most innovative products from around 7,200 exhibitors and be inspired by the world's largest range of products.

Only at Anuga you will find the most important key players of the national and international food and beverage industry.

Visit Glúten Free Alimentos at Apex/Brasil booth in Fine Foods Pavilion.

From 07 to 11 october. Koelnmesse GmbH, Messeplatz 1, 50679 – Cologne, Germany.

GLÚTEN FREE ALIMENTOS IN GULFOOD 2017

Glúten Free Alimentos will be an exhibitor at Gulfood 2017 in Dubai, the largest and main food and drink fair in the Middle East, which will be held from 02/26 to 02/03.

The EXPO count with more than 5,000 exhibitors and 95,000 visitors. Buyers and sellers, manufacturers, distributors and suppliers from over than 120 countries representing all key sectors within the industry.

Booth S-D24, in the Brazilian pavilion at Sheikh Saeed Halls.

https://www.gulfood.com/

GLÚTEN FREE ALIMENTOS IN THE WORLD`S LARGEST NATURAL AND ORGANIC PRODUCTS TRADESHOW

Natural Products Expo West is the leading trade show in the natural, organic and healthy products industry, attracting over 70,000 industry professionals and 3,000 exhibits to the Anaheim Convention Center.

Rated as one of the top 200 trade shows in the US by Tradeshow Week.

Glúten Free Alimentos has a partnership with DIPASA in distributing products in USA.

Anaheim Convention Center: March 11-13, 2016

Anaheim, CA USA

Booth 5781

GLÚTEN FREE ALIMENTOS IN FAIR IFT 2015 CHICAGO, IL / USA

Between 12 and 14 July Glúten Free Alimentos will be exhibiting at IFT 2015 in Chicago /EUA.

The IFT Annual Meeting & Food Expo is the only annual event that brings together the brightest minds and the most respected food professionals from around the world in industry, government, and academia. From trendsetters in product development to senior-level executives from the world’s top food companies to department heads from leading universities.

Nutricionistas dizem dez alimentos que são permitidos

The new trend in diets of the moment is to exclude gluten from the food routine. The protein found in wheat and rye has become a dietary villain. Celebrities such as stylist Victoria Beckham and actress Gwyneth Paltrow have already declared that they follow a gluten-free diet.

But when eliminating some items from your menu, you must replace them with others to ensure the proper functioning of the body and consume all the nutrients and vitamins necessary for the body. The English version of Marie Claire consulted with experts and listed 12 foods that can be eaten on a gluten-free diet.

1. RICE FLOUR

“Rice flour is an alternative to regular flour,” says nutritionist Jonny Stannard. “Use it to make a bread, a cake or to thicken soups and sauces.”

2. GREEK YOGHURT

“Some yogurts contain additives that are not allowed for those following a gluten-free diet,” explains nutritionist Martin MacDonald . “But plain Greek yogurt is made with just two ingredients: milk and yogurt cultures. Plus, it’s also a great source of protein.”

3. QUINOA

“Quinoa is a good option instead of pasta and bread in meals,” says Martin. “Your digestion is slow and therefore keeps your energy levels stable and makes you feel fuller for longer.”

4. NUTS

According to nutritionist Madeleine Shaw , walnuts are rich in omega 3, a healthy fat that helps increase intellectual capacity. Other than that, they give the feeling of satiety.

5. EGGS

Madeleine advises adding eggs to your gluten-free diet. “They are a good source of protein and the yolk contains vitamin D, an essential nutrient.”

6. SWEET POTATOES

Many grains are cut out of the gluten-free diet, but according to Jonny they are important in the food routine. “Consume gluten-free grains and starches like sweet potatoes and beans.”

7. COCONUT OIL

Once consumed, coconut oil is instantly converted into energy in a similar way to carbohydrates and sugars. “However, it does not increase insulin levels. This means that you are less likely to feel like sweets and have one during the day,” explains Madeleine.

8. AVOCADO

Also according to Madeleine, research shows that eating an avocado a week balances hormones and helps prevent cervical cancer. They are also a good source of good fats.

9. FISH

“In a gluten-free diet, you cut a lot of carbohydrates, so you should add healthy fats to your diet that will give you a feeling of satiety, provide energy and nutrients for the body,” says the nutritionist. “These fats are found in some fish, such as salmon, which are rich in omega-3s and help maintain healthy immune function.

10. LIVER

If you're cutting back on cereal, it's important to get essential vitamins and minerals, such as iron, through other foods. Liver is a great source of iron and more nutrients.

SOURCE: revistamarieclaire.globo.com

GLÚTEN FREE ALIMENTOS AT THE 18TH FOOD INGREDIENTS SOUTH AMERICA, THE MOST COMPLETE FOOD INGREDIENTS EVENT IN LATIN AMERICA

From the 5th to the 7th of August, come and visit us at FISA 2014. We will be publishing news at our booth C110!

The most traditional meeting of food ingredients, Food Ingredients South America has been taking place since 1995 in Brazil and has been an essential part of the development of the South American market, driving innovation initiatives in food, bringing the latest in technology and trends in area.

As a global business platform, it brings together exhibitors and visitors from all over the world, connecting buyers and sellers in the food industry, in areas such as research and development, marketing, ingredient suppliers, among others.

WORK HIGHLIGHTS GLUTEN AS THE NEW VILLAIN OF DIETS

Wheat is one of the most consumed cereals on the planet. That's 439 million tons per year.

Consumed for over 100,000 years, wheat underwent genetic changes in the 1960s, when dwarf wheat was developed through a cross of species: with high yields and resistance to pests.

The seed of this hybrid species has doubled wheat production. Today about 90% of the cereal grown in the world is of the dwarf type.

For William Davis, author of the best seller, WHEAT BELLY, however, this hybridization resulted in drastic nutritional changes in the food, harmful to the organism: dwarf wheat has greater amounts of gluten and starch than other species, which contribute to the elevation of the glycemic load. For the author, that would be the explanation for the high incidence of obesity, diabetes and high blood pressure ! As for neurologist David Perlmutter, author of THE DIET OF THE MIND, gluten consumption can lead to problems such as dementia, attention deficit, migraines and even depression.

The TRIGO BELLY book has sold over 1.8 million copies since its launch in 2011 and is on the NEW YORK TIMES bestseller list. Here in Brazil, the title has sold more than 30,000 copies.

THE DANGER OF GLUTEN

Since the 1950s, the number of people with gluten allergies has quadrupled worldwide. And the number of adherents of the gluten-free movement continues to grow. In the US alone, 28.5% of people say they want to reduce or eliminate this substance from their diet and the gluten-free food market is already worth more than USD 10 billion a year. Since 2012, 1500 new products have been launched in the US.

Wheat modifications over the years, with crosses between species, seeking stronger, more resistant varieties and consequent increase in productivity, made cultivated wheat gain “the strength of gluten”.

Wheat is cheap, tasty and useful. Widely used as a thickener, gluten helps to stabilize other ingredients. This served to supply the industry with numerous products.

But for some doctors, this process of wheat development may have gone too far and could be causing bad effects.

"There is not a single system in the body that is not affected by wheat”, William Davis, author of the best seller WHEAT BELLY. innocent-looking, which each of us eats every morning.” According to this thesis, wheat may be doing harm – and being largely responsible – for the obesity epidemic in the world (which is not just an aesthetic issue, as it is linked to a series of serious diseases, such as heart problems).

It is believed that 6% of the population has gluten intolerance.

How to know if you have a gluten allergy (signs that it could be harmful):

• Feeling of a bloated belly;
• Diarrhea or constipation;
• Persistence of symptoms, with consecutive days of malaise and pain in the abdomen, especially after meals;
• Anemia. Celiac disease reduces the ability to absorb nutrients.