(Italiano) Gelato Bio o gelato non Bio?
Organic is good, even in ice cream!
Today the ice cream is a real food with its place in the diet. It is a food made up of proteins, sugars, fats, vitamins and minerals as well as calcium and phosphorus. Eye, however, the quality. Gelato industrial or craft? Organic or conventional? Cream or fruit? The key issue is finding a healthy and natural product, free of unwanted fats and dyes.
The trend has met with strong biological predisposition in Italian. In line with the market, more and more manufacturers of semi-finished for ice cream are adapting to this trend, putting on the market certified products that meet the needs of ice cream makers who choose the road the “bio”.
However, how to distinguish an organic ice cream from “normal” ice cream?
The freshness of the ingredients, of course, but not enough fruit, milk, cream must come from certified organic agriculture. In the end, the product it is certified by a recognized organization. The wording Biological affects not only the final product, obtained with raw materials, in turn, biological, but also the method of production. In the market for several years, the organic ice cream is free of additives, dyes, preservatives, adjuvants; inputs synthesized chemically, genetically modified organisms (GMOs). It is realized starting from organic milk and organic eggs, which are products from animals fed with organic feed that have available adequate space for their needs. They are added brown sugar, fruit and other ingredients always biological. The ice cream has such a taste more authentic and contains less sugar. Organic Ice Cream is good as more natural. However, it is also more ethical. Refusing chemicals such as pesticides, synthetic amino acids (for chickens) or antibiotics (to raise more cows), the organic ice cream contributes to environmental protection and to the development of local agriculture.
