1Free From Food 2014 - Brussels

“Not Only Gluten Free”

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GLUTEN SENSITIVITY IS GROWING

It is well and world-wide known that the gluten-free market is rapidly growing due to a growing number of consumers who

need or wish to eliminate or restrict their gluten intake

It is also well known and accepted that “gluten sensitivity” has been identified and recognized as

responsible of a wide range of disorders.

Gluten sensitivity,

«the other » celiac

disease

The key market numbers of “celiac disease” and “gluten sensitivity” can be extremely synthetized in the following two percentage ranges:

• Average number of celiac people: 1% to 1,5% of the population• Average number of “gluten sensitive” people: from 5% to 15% of the

population

GLUTEN SENSITIVITY IS GROWINGNEED FOR PRODUCT IMPROVEMENTS

• The needs of Gluten-Sensitive People are pushing the Industry to improve the product offering

• Taste and Organoleptic quality• Nutritional value (balanced dietary system, less fats)• Clean label (allergen free, less E-numbers, no sat fats)• Value for Money• Assortment• Place of Consumption

• Subsidy Systems soon to become obsolete

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HI-FOODWHO WE ARE, OUR VISION

HI-FOOD is a new company founded by a group of entrepreneurs with a proven track record in the food sector, who wish to add value through innovation and knowledge

• Vision: Natural Functional Ingredients for a Sustainable Future (e.g. vegetable fibres) – High R&D, Innovation and Knowledge Content, leading to

innovative technical approaches (fibers, gluten free, etc)– Focus on the technological “Functionality” of the ingredient

(unique properties, low dosage and high effect)– Strong orientation to the Finished product going to the consumer

(quality, taste, cost, label and processing)

HI-FOOD AND GLUTEN-FREEWHAT WE HAVE DONE

• A functional network for Gluten-Free bakery and dough products…– Taste and Organoleptic value– Nutritional value– Clean label– Ease of Processing– Value for Money– Broad Assortment, fast development cycle

• …but also a number of synergic functional ingredients addressing other Free-From needs

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GLUTEN-FREE IS ONE OF THE MANYFUNCTIONAL PLATFORMS

• Gluten-Free is not the final target; it is one important step towards an improved Free-From dietary program

• Gluten Free– The old target: “Keeping somehow the starches together” is gone– New Target: Mimicking the functionality of Gluten

• Allergen Free– No Milk or Lactose, No Eggs

• Clean Label– Replacing Mono-diglycerides, Emulsifiers, Hydrocolloids (E-no)– Using natural anti-mold products

• Replacing Palm Oil and Tropical Oils (Saturated Fats and sustainability)

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GLUTEN-FREE IS ONE OF THE MANYFUNCTIONAL PLATFORMS – NUTRITION IS THE TARGET

• Gluten-Free is not the final target; it is one important step towards an improved Free-From dietary program

• Nutrition is the ultimate target

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FREE-FROMFUNCTIONAL PLATFORMS

Palm OilFree

No Emulsifiers

AllergenFree

LactoseFree

NaturalColorant

NaturalAntimold

GLUTENFREE

GLUTEN FREE

Lactose Free

Allergen Free

Natural Antimold

Natural Colorant

No Emulsifiers

Palm Oil Free

HI-FOOD FUNCTIONAL INGREDIENTSPRODUCT PORTFOLIO

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• HI-FOOD Products are produced in a BRC-Certified facility.• No GMO according to regulations CE 1829/2003, CE 1830/2003, Dir. CE 2001/1.• HI-FOOD operates to ensure full batch traceability, an extensive Quality Control

regime together with technical support to ensure success of your products.• FDA reg. no. 11242878154.

For more information about Gluten-free Bread, Bakery Products, Ingredients and other applications: info@hifood.it Phone: +39.0521.802266 Fax: +39.0521.800499Via Sala Baganza, 3 (Quartiere Filagni) – I-43044 Collecchio (Parma) Italy www.hifood.it

THANK YOUwww.hifood.it