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NEW TECHNOLOGY AIMS TO TAKE THE SUGAR OUT OF GELATO — NOT THE FLAVOR

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A lick of cold, creamy gelato isn’t just magic. It’s mathematics.

“You have to respect the range,” emphasizes Gianpaolo Valli, a senior instructor at Carpigiani Gelato University in Bologna, Italy, who has spent decades drilling aspiring gelato chefs on the right ratio of solids to water in any given recipe. (FYI: Solids need to be between 32 and 46 percent.) If your numbers are off, you’re likely to end up with a disaster instead of a dessert.

That’s particularly true if you skimp on sugar, which is considered critical for achieving a smooth consistency. Too little, and the result is a hard, icy mass.

Or, at least, that was what used to happen.

Think you’ve seen that before? Nope, you haven’t, says Valli, who’s been teaching a special class for the past four years on lowering the glycemic index of gelato. Because of that darned range, sugars have always had to be replaced, usually with substitutes such as stevia or sugar alcohols. That doesn’t necessarily lead to bad gelato, but most folks agree there’s room for improvement. For instance, consuming sugar alcohols can lead to bloating and diarrhea.

This new innovation instead tackles the issue with precisely calibrated cold and hot gas and advances in computer algorithms. Machines have long relied on temperature control to maintain the small ice crystals that give gelato its signature structure. With Carpigiani’s latest program, the machine’s batch freezers have become smarter and more responsive, so they’re able to recognize an unconventional mixture and make whatever adjustments necessary to keep those small crystals.

Walking around Sigep — despite the freshly made waffles and cappuccino foam artist demos — there was no doubt the industry has customer health in mind. (Although some claims of nutrition benefits were dubious.) Across the exhibit hall from Carpigiani sat a booth dedicated to an asphalt-hued flavor called Black Hawaii. Made with vegetable carbon, coconut water and raw cocoa, it’s marketed as “detox effect.” (Though the evidence that detox diets work is lacking, cutting back on sugar is a good idea.) It’s also available in cake form! Just a few feet away, visitors could sample Alvena’s Abbronzatissimo, a new base for chocolate gelato spiked with hot pepper, paprika and carrots, as well as “the natural antioxidants from olives.” And there was vegan stuff absolutely everywhere.

Gianpaolo Valli makes a batch of no-sugar-added hazelnut gelato using one of the new machines, which makes necessary adjustments to keep the small ice crystals that give gelato its signature structure.

Vicky Hallett for NPR

Offering flavors geared toward specific diet concerns broadens a gelateria’s appeal, explains Giampaolo Pelli, co-owner of Le Botteghe di Leonardo, a small Italian chain of shops that emphasizes its use of only seasonal fruit, fresh cream and organic eggs. “Because there are, we know, a lot of problems that people have,” he says, its menus always include several dairy-free options and at least one stevia-sweetened flavor, which is a hit with diabetics.

Baby steps

Between meetings with suppliers, Pelli was searching Sigep for ways to improve his products. “Every year, you can do a little step,” he says.

That seemed to be the mindset of most of the gelato insiders crammed into one of the Carpigiani workshops. Valli launched the session by jokingly lamenting, “In the last days, and weeks, I’m sad for myself.” And he explained how his beloved range was no longer necessary — if you’re using the “Gelato 0+” setting only available on Carpigiani’s high-end, high-efficiency line of products. (A single machine costs between $30,000 and $40,000.)

“Why are we thinking to cancel sugar? Because we know about metabolic disease. Because we don’t eat very well,” said Valli, who then presented the simple no-sugar-added base he would turn into hazelnut gelato. He poured it into the machine, which did its magical balancing act while he gave a quick rundown on prepping a similar fruit sorbet.

Minutes later, he had a tray of something that looked, well, like gelato. He proudly opened the machine to reveal that no ice had gotten stuck inside. An assistant began distributing cups of the dessert, each stabbed with a tiny spoon.

“Does it stay creamy?” a distributor wanted to know. Valli replied that it does, for up to two days, but noted it should never get too cold because this gelato must be kept a few degrees warmer than traditional varieties. “This gelato is unique, like a baby,” said Valli, who wants people to remember that there are still a lot of unknowns. (“This knowledge arrived not years ago. Just one month ago.”)

Indeed, anyone itching to find this gelato at a neighborhood scoop shop should probably chill. The technology is just rolling out — through new machines and software updates on older ones — and recipes will require finessing and experimenting. Plus, because of the temperature issue, shops selling the stuff will need a separate display cabinet.

And there was something else worth noting: All of the recipes Carpigiani presented at Sigep, including the fruit sorbets, featured a tiny bit of what Valli calls “intensive sweetness,” in this case, an Italian product called Diete.Tic. The structure is perfect without it, he promises, but one consequence of cutting all of the sugar out of a recipe is that the taste suffers. So, in his 3,500-gram batches of gelato — which would normally have 700 grams of sugar — there were just 10 grams of this intensive sweetness.

Polling a few pros in the crowd after the session, they said lack of flavor was a problem even with the additional ingredient. “To get to the perfect product, it still needs a lot of work. But I love the idea of it,” said Sonja Ruppert, who works at a gelato shop in Newton, Mass. So did her 10-year-old daughter, Nadin, who couldn’t wait to get home and tell her grandmother, who’s diabetic. “She’s going to appreciate this so much,” she said, between bites of a no-sugar-added mango sorbet.

Dessert is not health food

Still, don’t expect gelato to ever be classified as a health food, warns Allison Sylvetsky, an assistant professor at The George Washington University’s Milken Institute School of Public Health who studies the consumption and affects of sugar-sweetened beverages and artificial sweeteners.

Yes, it’s good to cut added sugars from your diet, she says. But dessert is still dessert, even if it’s made with fewer calories. “People think it’s a get-out–of-jail-free card,” Sylvetsky notes, pointing to the example of the hugely popular Halo Top Ice Cream. Its packaging promotes its low-calorie count, and then uses that to encourage people to devour an entire pint at a time. She also calls out bottled smoothies that are 100 percent fruit juice, and pack in 300 calories a bottle. Sylvetsky’s advice is to still watch how much you’re eating, and consider the potential unintended consequences that might come from consuming sugar substitutes.

As for Valli, he predicts the real future of this technology isn’t to banish sugar from gelato completely, but to make it possible to cut the amount by a half or a third. After checking out the Carpigiani workshop, that’s what appeals to Monica Maccioni, who runs Bobboi Natural Gelato in La Jolla, Calif., with her husband, Andrea Racca. They have wanted to find ways to reduce sugar, but are wary of substitutes that clash with their philosophy of “working from scratch with real ingredients.”

The Italian phrase they like to use when discussing portion size, Racca explains, is “poco poco,” which translates as “just a little bit.” Maybe that’s the best way to change gelato, too.

 

 

 

 

Source: https://www.npr.org/sections/thesalt/2018/02/09/582169585/new-technology-aims-to-take-the-sugar-out-of-gelato-not-the-flavor

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4 Tips to Lead a Successful Business Management

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All organizations want to find and maintain the first level talent that combines with their company culture and their drive to succeed. Successful companies do it, just as you can by actively managing your talent. If you want to know more information about business management you can check at Zoe Talent Solutions

Its people are the most important asset for the achievement of organizational objectives, so it is essential that they are very committed and consistently perform their work in the best possible way, but this requires effort.

Knowledge of why you need a solid talent management strategy is an issue, but how do you create one?

We have identified four steps to give your organization a competitive advantage, from attracting, developing, and managing talent to assess the success of the strategy.

Talent attraction

Interviewees should always make the first and last impression, but is your company doing the same? When you attract talent outside your organization, if you ask the following concerns, it can be helpful to formulate a solid plan:

How do potential candidates observe your organization?

What is the impact of your employer’s brand? Is it easy to remember, unique and evocative?

Does your company’s culture match the high standards of the superior talent you want?

What do your existing employees say about your company? Do they act as true ambassadors? Internet sites like Glassdoor are important for this.

Share the history of your company culture. Being transparent creates trust and guarantees that your employer’s brand is authentic. Share real stories of employees to offer insight into the core values   of your organization. Use your career page, social media and blogs to convey the message. Feel proud about staff comments.

Talent Development

When you focus on talent development, you should avoid taking a passive approach and assume that your workforce will be happy where they are or that they will approach you when they are ready to develop.

As indicated above, there must be proactivity on both sides, but an organization must have processes in place to encourage employee participation and commitment. Development and learning can take different forms, including: ”

  • Combined learning
  • Job Training
  • Formal education courses
  • External conferences / workshops
  • Online learning courses

The use of Thomas Tools for the profile of your workforce allows you to explore and plan the skills, strengths, hard and soft skills and training needs of each person.

They open opportunities for managers to modify their styles for the preferences of their team members, and delegate projects that will maximize each person’s opportunities and strengths.

Assigning tasks to the most skilled or qualified worker means that they will be more satisfied in their role, increase productivity and commitment and, in turn, the organization as a whole will benefit from a happier and more productive workforce, which has more Probabilities of staying and progressing in the organization.

Talent management

Effective talent management must be aligned with your business objectives, which will boost the quality and quantity of the talent you need. Investment in the management and development of leadership will positively affect hiring rates.

Managing talent include:

  • Teamwork skills
  • Communication skills
  • Change management
  • Conflict Management
  • Emotional intelligence 

Talent Strategy Evaluation

Move away and review the effectiveness and impact of talent management on your organization. This demands quantitative as well as qualitative data that is reliable, valid and robust; It is necessary to guarantee investment in the achievement of organizational needs. Focus on the analysis of hiring rates, engagement survey results, 360 employee results and 1-1 review forms.

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Apple joins streaming market, says can coexist with Netflix

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Far from being a Netflix Inc killer, Apple Inc envisions its forthcoming Apple TV+ streaming service as one that could sit alongside other services that viewers buy, Apple Chief Executive Tim Cook said on Tuesday.

Apple in March said it will launch a streaming service with original content from big names including Oprah Winfrey and Steven Spielberg. It plans to spend $2 billion on programming but has not said how much the service will cost.

Investors are keeping a close eye on Apple’s television efforts because subscription services are an increasingly important part of its financial results as iPhone sales decline.

Apple is entering a crowded field, including Walt Disney Co’s $6.99 per month service launching this fall. At the other end of the price spectrum, Alphabet Inc’s YouTube this month said that it was raising the price of its YouTube TV online service, a cable-like bundle of more than 70 channels, to $49.99 per month.

On a conference call with investors on Tuesday, Cook indicated that Apple will not try to give viewers everything they want.

“There’s a huge move from the cable bundle to over-the-top,” Cook told investors during a call on Tuesday, referring to streaming television services delivered over the internet rather than a traditional cable service.

“We think that most users are going to get multiple over-the-top products, and we’re going to do our best to convince them that the Apple TV+ product should be one of them.”

Source: https://www.nan.ng/news/apple-joins-streaming-market-says-can-coexist-with-netflix/

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Apple Watch helps save 80-year-old woman in Germany

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The ECG feature on the Apple Watch Series 4 gets the lion’s share of headlines about potentially life-saving incidents. However, it’s the wearable’s fall-detecting ability which is the hero of the latest story of this kind.

In Munich, Germany, an 80-year-old woman fell in her apartment. Fortunately, her Apple Watch recognized what had happened and called emergency services.

report (translated) notes that:

“The watch transmitted the coordinates of the accident scene. The police used the data to identify an address to which an ambulance had been alerted. The ambulance crew found that the door was locked and the retiree could not open it. Then they called for the fire department, which opened the apartment door by force. During this action, the smartwatch alarmed the son, who had deposited his phone number as an emergency number. Since the woman was not injured, the ambulance crew cared her only until the arrival of the son. He took over the further care.”

This isn’t the only similar story of this kind that we’ve heard. Earlier this year, a 67-year-old man in Norway was home alone when he fainted and suffered a hard fall in his bathroom. Luckily, he was wearing an Apple Watch Series 4, which alerted first responders.

Apple Watch fall detection

Fall detection was introduced as a feature with last year’s Apple Watch Series 4. It uses data from your device’s accelerometer and gyroscope to identify when users have suffered a fall. When an incident like this happens, the Apple Watch will then initiate a call to emergency services. If the user is unresponsive after 60 seconds, the emergency call is placed automatically. Your emergency contacts will also be notified and sent your location.

For anyone with elderly relatives, this could be a massive game-changer. It’s the kind of technology which truly justifies owning an Apple Watch. Check out Apple’s video about the feature below.

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