Tag: future

The 5 foods of the future – Italian Cuisine

The 5 foods of the future

You want to do your part to give a future to the planet? Even when you cook? Then choose the foods that the experts of the World Economic Forum they indicated as those of the future, because they combine a high nutritional value with a low environmental impact. Many certainly already buy them and use them because they are traditional, like lentils or spinach: we often take them for granted or consider them trivial, and instead the time has come to rediscover them and increase their consumption. But if you're feeling a little bolder and want to be more daring on the gastronomy front, you can try a few "planet-friendly" ingredients which are less well known and more unusual. At least with us, since in other parts of the planet they are very familiar. But for some time they have also been available in Italy and, in some cases, are also produced on the national territory. here are the 5 foods of the future to discover in the present.

1 Algae: the queens of transformism
I'm a vegetable "carbon negative"Because they ensure the half of all oxygen production on Earth and have a sustainable supply, because they are abundant in nature and can be grown anywhere, even in the oceans, and can also be used as base for bioplastics and biofuels. If, therefore, there is no doubt about the environmental role of algae and their potential to change the food system for the better, even the nutritional one does not rain. Algae are considered excellent source of antioxidants, vitamins and essential fatty acids. Also there are species rich in protein (And of a quality similar to those found in red meat) and with an intense flavor reminiscent of meat, of which they are a potential substitute. Therefore, there seems to be no more excuses for the fussy eaters: the time has come to try algae, discover the savory taste connoted by umami, and maybe get to consume them once a week (but not more) as the nutritionists recommend. Where to start? Why not fromkombu seaweed, which we now know thanks to its wide use in Japanese cuisine? It is rich in iodine and low in sodium, and contains a particular substance, alginic acid, which has a purifying effect on the intestine. It can be used to prepare in broth, to enrich minestrone and soups. Sold in dried leaves, flakes or powder, it is added to yogurt, smoothies, salads, soups and soups. But it is also used to make snacks, biscuits and pasta, to which it gives an unusual blue-green color. It is spirulina, the most cultivated micro algae in Italy (even organically), contains over 60% of quality proteins (because with all the essential amino acids), and then Omega 3, vitamins and minerals, including well-assimilable iron .

2 Fonio: the "new quinoa"
If you don't feel like revolutionizing your diet with unusual ingredients, you can opt for a more gradual change by diversifying yours sources of carbohydratesthe. In addition to the usual rice, wheat and corn, there are about twenty grain families to choose from. And not only to diversify the diet and try new flavors, but also to improve soil health and preserve biodiversity. Among those to try, experts indicate some known in Italy (such as amaranth and buckwheat) and others more unusual. Like fonio, with its small seeds and a delicate taste, from enjoy in salads (like couscous) or instead of spelled and quinoa. Cotto is used to prepare vegan meatballs and burgers, or, instead of bread, in fillings for vegetables and meats.
Already witnessed inAncient Egypt, today fonio is grown mainly in the arid region of the Sahel of West Africa, for its resistance to drought, for its ability to grow even in sandy or acid soils, for its fast maturation (about a couple of months is enough) and because protects the desert soil. Gluten-free and high in protein (8%), with an excellent content of minerals and fibers, and a low glycemic index, after the green light of the EU, fonio is also marketed in Europe (including Italy).

3 Mushrooms: the classics that have become four seasons
They resist climate change well, they also grow in areas and spaces "impossible" for other food products, they are very productive, have a good health value and nutritional characteristics that are important especially for vegetarians. For these reasons, mushrooms (mainly cultivated) have been included in the list of foods of the future. Available all year round, and at lower prices than wild mushrooms, are versatile in the kitchen and very practical, because those that are on the market (mostly grown in Italy) are already clean and, therefore, ready to be enjoyed raw or sautéed in a few minutes.

4 Okra: the champion of endurance
Here is a champion of resistance: this vegetable native to tropical Africa and widely used in Middle Eastern cuisine, it has shown itself capable of dealing with climate change, because it grows well even in situations of great heat or drought. And it is precisely this characteristic that makes okra so interesting in this context of global warming. This thin green pod (also called okra or lady's finger) also has a virtuous nutritional profile, because it is rich in fiber, vitamins, calcium, zinc and antioxidants (including beta-carotene and lutein) and has few calories (33 every 100 grams). The fruit can be cooked in a variety of ways (steamed, stewed, grilled, battered and stir-fried) and goes well with strong, spicy flavors and toppings. Once cooked, the seeds produce a gelatinous liquid, making them ideal for thickening soups and stews. If you love ethnic cuisine, try the Brazilian recipe of caruru, a thick paste with okra, shrimp and toasted cashews. Okra is rich in seeds which, when cooked, produce a viscous and sticky liquid, ideal for thickening soups and stews.

5 Moringa: the "superhero" of the plant world
It is often referred to as “ltree of miracles"For its exceptional qualities: in fact, it is one and three, being a vegetable, a medicine and a food. Native to the Himalayas, now widespread in India and the Philippines, it is increasingly cultivated in Asia, Africa, Central America and the Caribbean because it grows rapidly and resists drought, represents a natural windbreak and helps prevent soil erosion. In addition, every part is used: the leaves and pods as food; the leaves as a biofertilizer and the seeds to purify the water; seeds, bark, flowers and roots in traditional oriental medicine. At a food level, moringa has many virtues: its leaves, which grow abundantly all year round, are very nutritious. Once harvested and dried, they contain well the 30% protein, all the essential amino acids, and they have abundant levels of vitamins, minerals and antioxidants. All well-known features in Southeast Asia, where moringa has been consumed for centuries, and which for some years have also attracted the attention of the scientific world in the West. So now foods (such as herbal teas) and supplements containing moringa are commonly found on the market. But you can also buy the jars with the dried and powdered leaves, to add to smoothies, teas and soups, and the fresh leaves, tasty in salads, soups and with eggs.

Manuela Soressi
February 2022

Wired Future Lab: a new appointment with Viatris – Italian Cuisine

Wired Future Lab: a new appointment with Viatris

Wired Future Lab the free digital experience format open to all returns with a new appointment in collaboration with Viatris

Wired Future Lab, the format of free digital experience and open to all, is back with a new appointment that focuses on innovation in the pharmaceutical sector and the importance of off-patent, biosimilar and equivalent drugs to make healthcare spending more sustainable and respond to the health needs of citizens more effective and in particular of cancer patients.

The second appointment, scheduled for Monday 8 November from 2.30 pm to 4.15 pm in streaming on the dedicated website, is organized in collaboration with Viatris, a new model of a global company operating in the health sector (born in 2020 from the merger of Mylan and Upjohn), and also present in Italy, whose portfolio includes more than 1,400 quality products in a wide range of areas therapeutic, which treat both infectious diseases and chronic non-communicable diseases, including iconic and global brands, biosimilar equivalent drugs, parapharmaceuticals and consumer health. Viatris' mission is to enable people around the world to live healthier lives at every stage.

This is why the company has decided to launch the Innovability project at the service of oncology, whose primary objective, as the word itself says, is to achieve innovation, therefore the introduction of new systems and new criteria, through sustainability, indispensable to guarantee the well-being of the current generation without compromising that of future generations. This can allow significant savings, both for the single hospital and more generally for the health system, to be reinvested in personnel, services and assistance, offering multidisciplinarity and keeping the debate on off-patent, biosimilar and generic drugs alive.

As part of Wired Future Lab, Laura Borgna, Head of Hospital Business Unit and Policy & Market Access of Viatris, will illustrate the Group's vision and strategy in the field of biosimilar and equivalent drugs, also for the purpose of promoting sustainability in oncology. The discussion becomes more urgent also in light of the current situation: due to the lack of screening in time of a pandemic, the risk is that many neoplasms are and will be identified at a more advanced stage and more resources will be needed to treat patients with more complex diagnoses. because they are late. Furthermore, in the next few years, several standard biologics will lose patent protection, with related impacts on the potential growth of biosimilars.

The state of the art in Italy and Europe will also be addressed in the round table with Francesco Perrone, Director of the Complex Clinical Trials Structure of the National Cancer Institute Pascale of Naples and member of the National Board of Aiom (Italian Association of Medical Oncology), Julie Marécha-Jamil, Director of Biosimilars Policy & Science of Medicines for Europe, Rosa Giuliani, oncologist at The Clatterbridge Cancer Center in Liverpool. In 2006 the EU authorized the first biosimilar medicine but how does the picture evolve fifteen years later in terms of use and impact on national health systems? Furthermore, in November 2020, the Commission adopted the Pharmaceutical Strategy which aims to modernize the regulatory framework in this area and, among its four pillars, to guarantee patients access to cheap medicines and answers to unmet medical needs (in particular in the fields of antimicrobial resistance, cancer, rare diseases) protecting the financial sustainability of health systems (it is currently under public consultation).

The consultations will bring together the opinions of the public and interested parties, therefore of different stakeholders: communication and perception of opinion are at the center of the third and final segment of the event with a comparison between Anna Lisa Mandorino, General Secretary of Cittadinanzattiva, and Silvia Bencivelli, science journalist and radio and television presenter. The world of scientific communication and associations dialogue on the needs of citizens in terms of well-being and health, on awareness and on existing practices: in 2020, according to data from Egualia (formerly Assogenerici), biosimilar products recorded an increase in consumption of 10 , 4% compared to the previous twelve months, in a scenario where the consumption picture is diversified but stable and in which biosimilars dominate above all in the North.

Resilient agriculture: the future is already on our tables. Watch the video – Italian Cuisine

Resilient agriculture: the future is already on our tables. Watch the video

New ways of eating and shopping in the name of sustainability and biodiversity

Precision farming, new forms of hospitality and eco-friendly catering, hi-tech methods, agronomic gardens for the next generations but also cooperation between producers for the protection of Italian biodiversity: Alce Nero, a historic organic farm, and Radicepura, an ethical nursery, meet about the future. Between nutraceuticals, collaborations with institutions, Europe and universities. Because together the future is better.

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