Neapolitan Pizza
The Neapolitan Pizza has obtained the certificate of Traditional Specialty Guaranteed (TSG), which it was asked for nearly two years.
This pizza has specific characteristics that make it different. To talk about a Neapolitan Pizza, it is necessary to satisfy the following requirements:
- Pizza dough reposed at least six hours
- Amount of mass between 180 to 250 grams
- Thickness of 0.4 cm
- Edge of no more than 2 cm
- Diameter of 35 cm
Its preparation is bathed with tomato paste, from the center of the mass extending to the outside, is watered with a trickle of olive oil, slices of buffalo mozzarella Campana DOP and basil and ultimately must be cooked in a wood oven at about 485ºC.
The TSG certificate makes no reference to origin; the aim is to highlight a traditional composition of the product or a production method.
In Spain, Jamón Serrano, Panellets, Oil cake and Milk Farm have this TSG Certificate.
Bakery Neapolitan Pizza, Traditional Specialty Guaranteed
Food manufacturers are taking a different approach to making their products healthier and marketing them to consumers, reports the Wall Street Journal.
Rather than producing specialist products which are advertised as having low sodium content, companies are quietly reducing the levels of salt in their flagship brands. Health organisations in the US and Europe want to reduce people salt intake by at least 20 per cent by 2014.
Douglas Balentine, Unilever NV’s North American director of nutrition and health, told the newspaper that by gradually reducing the levels of salt in their products without telling the consumer, which lets them get used to the new taste over time, they avoid the mindset that lower sodium varieties taste worse.
The Campbell Soup Company recently announced that it would be reducing the levels of salt in its SpaghettiO’s products to conform to US government guidelines.
Cereal manufacturers General Mills and Nestle committed to cutting down sodium levels in their ranges of products aimed at children to single digit amounts and Kellogg’s and Sara Lee have both made similar pledges.
Health, Ingredients manufacturers, salt levels, sodium levels
Activity is heating up around the British confectionary brand Cadbury after the publication of a defence document on January 12th stating that Kraft’s takeover offer was “even more unattractive”.
Reports have emerged through the Reuters news agency that sources close to the Italian company Ferrero and the US food manufacturer Hershey have ruled out either company putting in a rival bid.
This leaves Kraft’s bid, which was updated last week, the only offer on Cadbury’s table. The board of Cadbury responded to the offer when it published its end of year results stating that it was “even more unattractive” than when it was originally made and urging shareholders to reject the bid.
Kraft has hit back at the statements calling Cadbury’s defence “underwhelming”.
It said: “They have said very little that is new and have ducked the issue of their profitability in 2010. We continue to believe that the certainty and upside potential provided by our offer remains the best option for Cadbury’s shareholders.”
Bloomberg has also reported that Cadbury boss Todd Stitzer believes it is important to the brands future to remain whole, rather than being broken up by an acquisition, if it wants to continue to compete in the global market place.
Companies Cadbury, confectionary, Kraft
Nestle’s new center, R+D Santiago, will lead the research and development worldwide in biscuits and cereals snacks, and will focus on innovation and product renewal. This will bring together specialists from different areas as nutrition, technology, product development and quality control.
The center will develop new technologies that will help further reduce levels of sugar and fat so that cookies are lighter, without losing flavor or consistency. In addition, the R & D Santiago center will develop biscuits with bioactive ingredients to improve digestive health, and fortified products to supply micronutrient deficiencies in countries where it is required, adapting to local tastes and needs.
Paul Bulcke, CEO of Nestle, said that the center “will offer to our consumers in Latin America and elsewhere, tasty, healthy and nutritious cookies. R & D Santiago will benefit from the synergies between research and development and production of biscuits, to be located in the industrial complex of Nestlé in Maipú, which employs more than one thousand two hundred people.
The new center will work closely with the global network of R & D of Nestlé, which has 28 Research, Development and Technology Centers and about five thousand workers. It will participate in local government initiatives, and develop collaborative partnerships with universities such as Pontificia Universidad Católica de Chile and Universidad de Chile.
Companies development, Nestle, research
