Nutritional innovation - Formulations for managing allergies and dietary restrictions
The presentation deals with the principles and procedures of formula formulation for special nutrition from the perspective of Pure Food Norway. The presentation shows the experience gained in the past years in establishing itself on the Norwegian market and within the "Safe Food" project.
Gluten-free baked goods are no longer just "without something." Purefood Norway builds them on nutritional principles, collaboration with experts, and ingredients that deliver both flavor and functionality. The result is recipes with lower salt content, a high proportion of fiber, and smart use of seeds and sprouts. Purefood Norway develops gluten-free foods in close collaboration with professional organizations and academia. In practice, this includes celiac associations, the Swedish Food Agency, the Food Research Institute in Prague, and collaboration with Professor Marit Coker at Bjørn University College. These partnerships have produced principles whereby the products are not only gluten-free, but also take into account low FODMAP content and the avoidance of other common allergens. The goal is for gluten-free foods to deliver full nutritional value and not be merely a "lightened" version of the classics.Collaboration that transforms recipes
