Healthy food

Innovation and research for proper nourishment

“The doctor of the future will give no medicine, but will interest his patient in the care of the human frame, in diet and in the cause and prevention of disease.”

Thomas A. Edison, 1903

 

HEALTHY FOOD: WHY IS IT IMPORTANT

The recent outbreak of illnesses related to being overweight, to diabetes and, more generally, to metabolic disorders clearly indicates that if it is true that “we are what we eat”, often it is just as true that we do not know what and how we eat, with consequences which can be quite serious for our body and our health.

Among many people, though, the awareness set in that adopting a healthy lifestyle also means modifying one’s diet and food habits.

It is by now scientifically proven that healthy food is necessary not only to feel good and not gain weight, but also to prevent disorders and illnesses.

This is possible without having to give up on the taste of the foods we eat.

EVERYTHING NECESSARY IS ALREADY FOUND IN NATURE, WE JUST NEED TO KNOW HOW TO GIVE IT VALUE

Thanks to natural biotechnology, we free substances, fibres and molecules already present in nature: with these, we create innovative foods and supplements, with a high nutraceutical value and a high absorption during digestion.

HEALLO COMMITMENT IN RESEARCH

From the leftovers from the processing of grains and sugar beets, we extract a specific selection of arabinoxylans*, food fibre that reduces the postprandial glycaemic increase (EFSA data).

This specific fibre extraction technology was patented with the name JAXplus.

The soluble arabinoxylans are fibres able to form, already in the stomach, viscous gels which slow down gastric emptying and increase the sense of fullness, the patent allows the natural selection of medium weight molecular fibres, particularly effective in reducing insulin stimulation.

From the fermentation of the plant sources, particularly fruit, through bacteria and microorganisms we obtain prebiotic fibres and substances with postbiotic action such as cellulose of bacterial origin.

Prebiotics: non-digestible substances which stimulate a selective growth of beneficial microorganisms in the intestines. Postbiotics: metabolic products obtained directly from several prebiotic strains ready to act on the gastrointestinal tract of the host and/or on other bacterial strains belonging to the microbiome.

The objective is the development of products from totally natural sources:

FUNCTIONAL FOODS

nutraceutical foods rich in substances useful to the body.

FOOD SUPPLEMENTS

concentrated source of nutritional substances

 

LEARN ABOUT OUR PROJECTS CURRENTLY UNDERWAY


HEALLO WORLD

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