Mediterranae FOCUS ON
The best of the Med
Mediterranae is a new brand of high-end inflight meal solutions from Monte Vibiano Food & Services which promises to look after five major dietary concerns, Laura Gelder finds out more
Mediterranae The new Mediterranae range is designed to meet the five most- requested special dietary categories in the air: low fat meal, low calorie meal, low salt meal, diabetic meal and vegetarian lacto-ovo meal. The range was coordinated and supported by culinary consultant Andy Campen of Service by Design (
www.service
bydesignltd.com) and Laila Hamman MSc, RD
Clinical Dietitian, a nutritionist from Monte Vibiano Food & Services.
montevibiano.it/it
T
he Mediterranean diet is famed for its health benefits and has inspired Monte Vibiano Food & Services to create Mediterranae, a range of healthy alternatives for travellers in the form of appetisers, hot meals, desserts, snacks, spreads and dressings to go with them. Tina Andreasson, of Monte Vibiano, worked with Michelin-starred chefs to create the contemporary Mediterranean range and said: “We have consulted with frequent travellers and expert healthcare professionals including; nutritionists, dietitians and cardiologists.”
The science behind it
The range of food, developed under project leader Andy Campen of Service by Design, includes a risotto with forest mushrooms and Italian herbs, a Mediterranean pizza, ginger and cocoa muffins and orange jam. It employs food science to assess carbohydrate absorption, sugar alternatives and, most notably, how the natural extra virgin olive oil Monte Vibiano is famous for, can actively lower cholesterol and aid weight loss. Olive oil contains ingredients which protect against the hardening of the arteries. Researchers found that about two tablespoons of certain olive oils a day helped lower blood pressure and reduce the risk of cancer. Tina said: “It’s important to note that only polyphenol-rich extra virgin olive oils have this effect, not refined olive oil. In the Mediterranae range we only use cold-pressed extra virgin olive oil.”
Mediterranae also uses nutritionally- favourable patented pasta and flour which delays carbohydrate absorption, helping to control weight
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and cholesterol. The pasta rates low on the GI scale and its make up ensures diners feel fuller longer, without the bloat normal pasta can cause. It contains 20% fewer calories too.
“Our pasta and flour is actually approved by the Italian Ministry of Health as being suitable for people suffering from diabetes,” says Tina.
Clever alternatives
Mediterranae’s healthy muffins use sugar substitutes and other products use the natural sweetener agava with a low GI, anti-bacterial qualities and Inulin - associated with lowering cholesterol, reducing cancer risks, and increasing the absorption of nutrients. The South American root vegetable, maca, was used by the Incas, and is one of the superfoods Mediterranae uses in its breakfast and snack offerings. The all-natural radish-like vegetable is known to increase
energy and endurance, support the nervous and digestive systems, balance hormones, enhance memory and brain function and reduce stress. The new products' packaging reflects the concept behind the range and Tina says: “Consumers really want to know what the food they eat contains so we felt it was important to be transparent with the packaging, processes and labelling.”
Monte Vibiano's Laila Hamman has laboured long and hard on the recipes and nutrional facts and is now onto gluten-free products. She already has an Italian cheese snack which is gluten and carbohydrate-free and only 100 calories – not something most Italian cheese snacks could claim to be!
“Consumers really want to know what the food they eat contains so we felt it was important to be transparent with the packaging, processes and labeling”
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