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Sweet delights, even for the gluten intolerant
Ice cream parlors, bakeries, chefs and baristas can now delight their customers with exquisite gluten-free recipes. Fabbri has created products that contain no gluten, which is toxic for people with celiac disease, a very common ailment.
Celiac disease is a permanent intolerance to gluten, a protein found in oat, wheat, emmer, Khorasan wheat, barley, rye, spelt and triticale. In Italy, for example, gluten intolerance is estimated to afflict one in every one hundred people, and may be much more common than that because many people may not even know that they have celiac disease. Currently, the treatment for a gluten intolerance is to avoid some of the most common foods, such as bread, pasta, cookies and pizza, as well as to eliminate every trace of gluten from one’s diet. Even is small doses, gluten can have a range of more or less serious consequences. A rigorous gluten-free diet is currently the only treatment that can guarantee perfect health for the gluten intolerant.
Fabbri has been recognized by the Associazione Italiana Celiachia (AIC) as a company that produces guaranteed gluten-free ingredients. Fabbri has a great many products that have been AIC certified, from ingredients for gelato and baked goods (Cremolatissimi, Delipaste, Iperfrutta and Topping) to products for the HoReCa industry (Fantasy in Caffè, Mixy Bar and Mixy Fruit), all of which can be found in the association’s product list (in Italian).
Children love ice cream and gelato, so it is one of the hardest things for gluten-intolerant kids to give up. Fabbri is working with the AIC to increase awareness among ice cream and gelato makers, so that they begin offering products that are able to meet the needs of the gluten intolerant.