Zini Reinvents Polenta

On the occasion of ANUGA 2015, Zini presents to the international market 3 brand new exclusive recipes (all gluten free and suitable for vegetarians, 2 of them suitable for vegans) created in collaboration with the Department of Agriculture of University of Naples Federico II, the forefront of food innovations.

The first one is represented by Corn Sticks, simple and “fast to prepare” corn snacks, crispy outside and soft inside. An original idea for a light and delicious break, for finger-food, cocktails and typical Italian “aperitifs” to dip in sauces. They are ready in only 2’ in the deep fryer or in 5’ in the pan: to obtain a lighter and fat-free result it is also possible to reheat them in the ventilated oven (20’). Corn sticks are available in 3 different flavours: Classic, Hot Chilly and Rosemary.

From a snack to a main dish: in addition to Corn Sticks, Zini presents Polenta Flakes, exclusive and practical IQF patented flakes, ready to became in 1/2 minutes a creamy, tasty and soft Polenta, to be flavoured or combined with traditional second dishes. It is possible to reheat them in a pan (2’) or in the microwave (1’).

Noteworthy is also the new Zini Cup Polenta ai 4 Formaggi (with 4 cheeses sauce), a new way of thinking polenta, which makes it even more practical and handy to enjoy, increasing the occasions of consumption: out of home, take away, proximities … everywhere, even standing! To prepare it, it is just sufficient to warm it up, still frozen, in the microwave at the highest power for 5’, then remove the transparent film, stir it and … polenta is ready.

Among Zini’s polenta-based evergreen: Corn Gnocchi, appetising polenta dumplings, good with cheese and salami for original appetisers stick and also a gluten-free alternative to pasta if boiled in water, and Rosette, the traditional polenta in simple 20g round slices, excellent au gratin as side-dish or combined with Zini Sauces.

“We pay attention to health and wellness of our customers, giving particular emphasis to those who suffer of food intolerance – says Jacqueline Delgado, marketing manager – this is one of the reasons why we invested so much efforts on polenta and corn snacks, together with a new range of gluten free pasta. Our development strategy for future is based on gluten free, thanks to a dedicated factory thus to avoid contamination risks. We offer to our customers top-level quality and food safety standards: we have been the first company in the frozen pasta industry to achieve IFS and BRC, and we have also been awarded certifications from entities in charge of Organic and Halal products”.

Another important effort is related to the environment: aware of the need to help water conservation on earth, Zini adopted a number of innovative solutions aimed at reducing its “Water Footprint”, indicating the overall volume of fresh water used and contaminated during production processes. A specific analysis conducted in collaboration with the Faculty of Agricultural and Food Sciences of the University of Milan, based on the calculation methods provided by the ISO 14046 (Environmental Management Water Footprint), has showed that Zini Prodotti Alimentari currently achieves a water saving during consumption of over 95%, thanks to its specific full cooking procedure prior to freezing. Zini pasta does not need water to be reheated and in case it does, the water quantity needed is very low compared to dry, refrigerated or pasteurised frozen products. The challenge for the future is to further improve these results.

Zini will be at Anuga 10-14 October in Hall 4.1 Stand C061 D060.

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