It's just not enough that they're tasty and “GLUTEN-FREE”.
Other indispensable elements must be taken into account for real quality food products.
Gluten-free Guarantee
Bi-Aglut products are produced in Italy where Italian "gluten-free" production policies are very restrictive; European norms are applied for those imported.
In Italy, the law makes it obligatory to guarantee a content of less than 20 parts per million (ppm), while European laws say content must be less than 200 parts per million (ppm). In Italy, factories must be Ministry of Health approved and meet certain specific standards while this is not foreseen in Europe.
That's why Bi-Aglut products are made in Italy: to guarantee the safest “gluten-free” product possible for consumers.
Quality Sistem
First of all, our system foresees control of raw materials (certificate of origin; internal control that there is no gluten; systematic microbiological controls; systematic control of environmental contaminants and organoleptic assessment).
Secondly, we do systematic production control with chemical and microbiological control of middle products.
Then we control the finished product (gluten limit lower than internal limit e.g. 10 ppm; organoleptic evaluation before and after accelerated aging; microbiological analysis; checking that packaging is closed correctly).
Nutritional Quality
Nutritional Quality is a really important element and is often the most neglected.
The consumer must be aware that the balanced food model is influenced by all the food choices he or she makes.
The minimum nutritional requirement for a gluten-free product is that it “copy” the composition of its “similars” containing gluten.
Gluten-free pasta should have about the same energy value and nutritional principles as a common pasta.
Each Bi-Aglut product is made with a variety of ingredients guaranteeing the presence of the most important nutrients and a nutrition table like that of a traditional product.
To guarantee Bi-Aglut products the same nutritional value as “normal” products, manufacturing technology is as important as ingredients.
Nowadays, technological processes allow us to improve certain parameters, like the glycemic index in pasta and bread.
Labels are tools
Labels are fundamental for understanding the nutritional characteristics of all food products, including gluten-free ones.
Bi-Aglut has clear, simple complete labels with all the most important nutrients:
- carbohydrates;
- sugar;
- fats;
- saturated fats;
- fiber;
- protein;
- sodium.
All these elements do not just help us evaluate a product's nutritional worth but also a company's transparency and seriousness.
The bases for choice
A consumer can easily judge how good a product is.
However, we must consider that organoleptic quality does not permit us to draw conclusions on its hygienic-sanitary and nutritional quality.
For this reason, when assessing a gluten-free product, all three aspects must be considered.
Parameters that mean a food company is constantly committed to product research and improvement; just like what Bi-Aglut does continuously when manufacturing its products.
