{"page":"\u003clink rel=\"stylesheet\" href=\"https://lessonplanet.com/assets/packs/css/resources-c03aa079.css\" /\u003e\n\u003clink rel=\"stylesheet\" href=\"https://lessonplanet.com/assets/packs/css/lp_boclips_stylesheets-517835be.css\" media=\"all\" /\u003e\n\u003cdiv data-title='Guilt and allergen free, vegan friendly ice cream' data-url='/boclips/videos/5c54d645d8eafeecae2025bf' data-video-url='/boclips/videos/5c54d645d8eafeecae2025bf' id='bo_player_modal'\u003e\n\u003cdiv class='boclips-resource-page modal-dialog panel-container'\u003e\n\u003cdiv class='react-notifications-root'\u003e\u003c/div\u003e\n\u003cdiv class='rp-header'\u003e\n\u003cdiv class='rp-type'\u003e\n\u003ci aria-hidden='true' class='fai fa-regular fa-circle-play'\u003e\u003c/i\u003e\nVideo\n\u003c/div\u003e\n\u003ch1 class='rp-title' id='video-title'\u003e\nGuilt and allergen free, vegan friendly ice cream\n\u003c/h1\u003e\n\u003cdiv class='rp-actions'\u003e\n\u003cdiv class='mr-1'\u003e\n\u003ca class=\"btn btn-success\" data-posthog-event=\"Signup: LP Signup Activity\" data-posthog-location=\"body_link_boclips\" data-remote=\"true\" href=\"/subscription/new\"\u003e\u003cspan\u003e\u003cspan\u003eGet Free Access\u003c/span\u003e\u003cspan class=\"\"\u003e for 10 Days\u003c/span\u003e\u003cspan\u003e!\u003c/span\u003e\u003c/span\u003e\u003c/a\u003e\n\u003c/div\u003e\n\u003c/div\u003e\n\u003c/div\u003e\n\u003cdiv class='rp-body'\u003e\n\u003cdiv class='rp-info'\u003e\n\u003cdiv aria-label='Hide resource details' class='rp-hide-info' role='button' tabindex='0'\u003e\u0026times;\u003c/div\u003e\n\u003ci aria-label='Expand resource details' class='rp-expand-info fai fa-solid fa-up-right-and-down-left-from-center' role='button' tabindex='0'\u003e\u003c/i\u003e\n\u003ci aria-label='Compress resource details' class='rp-compress-info fai fa-solid fa-down-left-and-up-right-to-center' role='button' tabindex='0'\u003e\u003c/i\u003e\n\u003cdiv class='rp-rating'\u003e\n\u003cspan class='resource-pool'\u003e\n\u003cspan class='pool-label'\u003ePublisher:\u003c/span\u003e\n\u003cspan class='pool-name'\u003e\n\u003cspan class='text'\u003e\u003ca data-publisher-id=\"30356011\" href=\"/search?publisher_ids%5B%5D=30356011\"\u003eCurated Video\u003c/a\u003e\u003c/span\u003e\n\u003c/span\u003e\n\u003c/span\u003e\n\u003c/div\u003e\n\u003cdiv class='rp-description'\u003e\n\u003cspan class='short-description'\u003eLEADIN:              Ice cream producers in Italy are creating new recipes aimed at people looking for a healthier treat and people with food intolerances and allergies.               Chefs at the Gelato University in Bologna claim the...\u003c/span\u003e\n\u003cspan class='full-description hide'\u003eLEADIN:\u003cbr/\u003e              Ice cream producers in Italy are creating new recipes aimed at people looking for a healthier treat and people with food intolerances and allergies. \u003cbr/\u003e              Chefs at the Gelato University in Bologna claim the new blends marry specific dietary needs without sacrificing taste. \u003cbr/\u003e              STORYLINE: \u003cbr/\u003e              The Italians have always called ice cream \"gelato\" - it's made with milk and/or cream and is different to what is called gelato in non-Italian speaking countries. \u003cbr/\u003e              But here at the Carpigiani Gelato University of Bologna students are learning to make alternatives to the traditional cream based dessert. \u003cbr/\u003e              While ice cream is fattier, has more air and is usually produced in mass quantities, its cousin contains more milk than cream, has a smoother texture and is made daily in smaller batches. \u003cbr/\u003e              Basic ingredients for both gelato and ice-cream include milk, sugar and sometimes eggs, making it a forbidden treat for – among others - the lactose-intolerant, diabetic and vegan population. \u003cbr/\u003e              More and more consumers the world over have started to pay greater attention to the quality of their meals or embrace ethic-conscious diets. Some are prompted to do so as eating the wrong food may cause them a serious and sometimes fatal allergic reaction. \u003cbr/\u003e              In a 2013 report the World Allergy Organisation - an international umbrella of allergy, asthma and clinical immunology societies – said food allergies are a \"rising global health problem\" affecting between 220 and 250 million people in both developed and developing countries; children are harder hit than adults, the report adds. \u003cbr/\u003e              The Gelato University has now come to the rescue by introducing a variety of recipes that replace allergy and intolerance-causing food as well as animal ingredients. \u003cbr/\u003e              Luciano Ferrari is the Carpigiani Gelato University's technical director. The educational institution is based in Bologna and offers gelato-making courses; it's an offshoot of Italian company Carpigiani that supplies gelato-making equipment to shops across the world. \u003cbr/\u003e              Ferrari shows how to make two types of recipes: a sorbet with fruit, sugar cane and free of animal ingredients; and an almond and dates gelato combining vegetable drinks, cocoa butter, yogurt's probiotic properties as well as inulin, a plant-based natural fibre.  \u003cbr/\u003e              The first recipe suits both vegans and lactose-intolerant people as it contains neither animal ingredients nor dairy products. The second caters to the health-conscious and was devised under the supervision of experts from the European Institute of Oncology's Smart Food Project. \u003cbr/\u003e              The Gelato University started to devise alternative gelato recipes to suit different dietary needs about seven years ago, Ferrari says; gelato experts were initially prompted by requests to introduce natural thickening and emulsifying agents in place of traditional ones like mono and diglyceride fatty acids. From there, the list just kept getting longer. \u003cbr/\u003e              \"We've seen a rising demand for organic products; bit by bit that was followed by a request for gelato recipes fitting those who are food intolerant or have allergies, (requests for) products with less sugar or without any added sugars, for low-fat ingredients or that contain healthier types of fats,\" says Ferrari.\u003cbr/\u003e              In addition, vegan consumers asked to replace cow milk with plant-based milk, Ferrari says. \u003cbr/\u003e              Faced with the challenge, Carpigiani gelato-makers have tapped into their creativity to deliver new yet tasty recipes. \u003cbr/\u003e              Ferrari says the key is simple - finding ingredients that still do the job and taste as good as traditional ones. \u003cbr/\u003e              \"The difference between traditional ice cream and a healthier ice cream  – for food-intolerant people but also based on alcohol or gourmet ingredients – rests on the question: 'What kind of solid elements can I use as an alternative to traditional ones?' Meaning, in order to make traditional ice cream  I need cow-milk proteins and sugar; if I need to make a cow milk-free and lactose-free gelato the question is 'How can I add that solid ingredient to my recipe that would replace milk proteins and still absorb water?'\"\u003cbr/\u003e              In making the sorbet, Ferrari blends together orange juice, pear, pineapple, blackberries, blueberries, strawberries and kiwi. \u003cbr/\u003e              Since no water is added, extra room is made to double the amount of fruit contained in a traditional sorbet, up to 80%. Refined sugars are replaced by raw cane sugar and no thickening agents are added.\u003cbr/\u003e              Lastly Ferrari adds inulin powder and then pours the mix into a batch freezer and continues to stir the mix. \u003cbr/\u003e              After about 7 minutes, a soft pink gelato comes out of the machine as Ferrari scoops it into a gelato container and places it into a blast freezer for the last step, to minimise the dimension of ice crystals in the sorbet. The preparation of almond and dates gelato follows the same procedure.  \u003cbr/\u003e              In line with new dietary trends, the Gelato University now offers new courses including the making of \"low-calories gelato\" and \"low-glycemic index gelato\". \u003cbr/\u003e              Rather than being prompted by market research, Ferrari says that Carpigiani embraced the new healthy gelato trend by listening to advice and tips from its pool of international students. \u003cbr/\u003e              Courses at the university are taught in Italian, English, French and Germans; students are both amateur and gelato professionals coming from different continents.\u003cbr/\u003e              From 2013, the Gelato University has teamed up with nutritionists and scientists from the Smart Food Project of Milan's European Institute of Oncology (EIO) to devise healthy gelato recipes packed with fibres, anti-oxidants and other ingredients. \u003cbr/\u003e              EIO's nutritionist and researcher, Lucilla Titta, says the cooperation stemmed from the desire to debunk a myth: that healthy food is sad and boring. \u003cbr/\u003e              \"As food, gelato can certainly be a vehicle for many ingredients and elements that – it's been demonstrated –  can play a role in (cancer) prevention; ingredients like fibers, plant-based components that are found in fruit, essential fatty acid or the so-called 'good fats',\" Titta says. \u003cbr/\u003e              The elements for Smart Food gelato recipes are chosen from the World Cancer Research Fund food guidelines. Titta lists some of the must-have's of a healthy gelato: \u003cbr/\u003e              \"Little sugar; dry fruit, which is very healthy; and then we have the whole fruit rainbow that gives us a wealth of plant-based elements that are scientifically proven to have a positive impact (on health).\"\u003cbr/\u003e              The contribution of EIO experts extends to classes at the Gelato University, where they teach healthy nutritional courses in addition to those offered by gelato-makers. \u003cbr/\u003e              Maria Assunta Ciacci, a biologist and nutritionist in the Italian city of Perugia, says in the last ten years of her clinical experience she's seen a rise in patients with food sensitivities, intolerance and allergies.\u003cbr/\u003e              Ciacci welcomes the introduction of diet-specific gelato recipes, but cautions gelato can only be healthy when eaten in small quantities and in association with other ingredients. \u003cbr/\u003e              \"It's certainly a solution. But I believe it's only partially a solution because gelato has a high glycemic index so it can't be eaten frequently and in big quantities. And anyway, it needs to be eaten within a meal that would also contain proteins, vegetables and healthy carbohydrates. And it can't be eaten at all hours of the day,\" Ciacci explains. \u003cbr/\u003e              The nutritionist calls on gelato-makers to not just to devise healthier recipes but to also pay great attention to the quality of raw materials they use, warning against vegetable fats like seeds and palm oils.\u003cbr/\u003e            \u003cbr/\u003e\u003cbr/\u003e              Bologna, Italy, 2 October 2017\u003cbr/\u003e              1. Cut fruit and sugar in bowls; ingredients for fruit sorbet \u003cbr/\u003e              2. Various Technical Director Carpigiani Gelato University, Luciano Ferrari, pouring fruit into blending container\u003cbr/\u003e              3. Ferrari using blender to mix fruit and sugar\u003cbr/\u003e              4. Ferrari pouring fruit and sugar mix onto batch freezer machine\u003cbr/\u003e              5. Close batch freezer machine blending fruit and sugar mix \u003cbr/\u003e              6. Close batch freezer machine display shown while working\u003cbr/\u003e              7. Various Ferrari opening batch freezer and scooping freshly made sorbet onto container\u003cbr/\u003e              8. Close fruit sorbet after coming out of batch freezer machine\u003cbr/\u003e              9. Ferrari putting fruit sorbet onto blast freezer \u003cbr/\u003e              10. Close blast freezer detail\u003cbr/\u003e              11. Ferrari putting container with freshly made sorbet onto fridge next to other healthy gelato \u003cbr/\u003e              12. Ferrari talking to other Carpigiani staff members at Carpigiani's Gelato Museum\u003cbr/\u003e              13. SOUNDBITE (Italian) Luciano Ferrari, Technical Director Carpigiani Gelato University:\u003cbr/\u003e              \"We've seen a rising demand for organic products; bit by bit that was followed by a request for recipes fitting those who are food intolerant or have allergies, (requests for) products with less sugar or without any added sugars, for low-fat ingredients or that contain healthier types of fats.\"\u003cbr/\u003e              14. Melted cocoa butter oil used in the preparation of almond and dates gelato\u003cbr/\u003e              15. Yogurt and almond milk used in the preparation of almond and dates gelato\u003cbr/\u003e              16. Dates used in the preparation of almond and dates gelato\u003cbr/\u003e              17. Ferrari mixing ingredients while preparing almond and dates gelato \u003cbr/\u003e              18. Ferrari adding inulin fibre to mix for almond and dates gelato \u003cbr/\u003e              19. Ferrari scooping freshly made almond and dates gelato from batch freezer machine\u003cbr/\u003e              20. Almond and dates gelato at fridge\u003cbr/\u003e              21. Fruit sorbet and almond and dates gelato at fridge\u003cbr/\u003e              22. SOUNDBITE (Italian) Luciano Ferrari, Technical Director Carpigiani Gelato University:\u003cbr/\u003e              \"The difference between traditional ice cream and a healthier ice cream – for food-intolerant people but also based on alcohol or gourmet ingredients – rests on the question: 'What kind of solid elements can I use as an alternative to traditional ones?' Meaning, in order to make traditional ice cream  I need cow-milk proteins and sugar; if I need to make a cow milk-free and lactose-free gelato the question is 'How can I add that solid ingredient to my recipe that would replace milk proteins and still absorb water?'\"\u003cbr/\u003e              23. Carpigiani Gelato University students making gelato during practical class\u003cbr/\u003e              24. Various Gelato University student pouring vanilla into container\u003cbr/\u003e              25. Student's hands picking up container with gelato mix and bringing it toward gelato machines\u003cbr/\u003e              26. Students scooping gelato onto cup\u003cbr/\u003e              27. Student at mixer blending gelato ingredients \u003cbr/\u003e              28. Gelato shop-style plastic spoons and cups\u003cbr/\u003e              29. Nutritionist and Researcher at Milan's European Institute of Oncology, Smart Food Program Coordinator, Lucilla Titta, talking to students\u003cbr/\u003e              30. SOUNDBITE (Italian) Lucilla Titta, Nutritionist and Researcher at Milan's European Institute of Oncology, Smart Food Programme Coordinator:  \u003cbr/\u003e              \"As food, gelato can certainly be a vehicle for many ingredients and elements that – it's been demonstrated –  can play a role in (cancer) prevention; ingredients like fibre, plant-based components that are found in fruit, essential fatty acids or the so-called 'good fats'\"\u003cbr/\u003e              31. Fruit boxes at Carpigiani Gelato University laboratory\u003cbr/\u003e              32. Metal container with sucrose and dextrose sugars at Carpigiani Gelato University laboratory\u003cbr/\u003e              33. SOUNDBITE (Italian) Lucilla Titta, Nutritionist and Researcher at Milan's European Institute of Oncology, Smart Food Programme Coordinator:  \u003cbr/\u003e              \"Little sugar; dry fruit which is very healthy; and then we have the whole fruit rainbow that gives us a wealth of plant-based elements that are scientifically proven to have a positive impact (on health).\"\u003cbr/\u003e              34. Various students at gelato laboratory seen from Carpigiani Gelato University hall\u003cbr/\u003e              35. Exterior of Carpigiani Gelato University building\u003cbr/\u003e              \u003cbr/\u003e              Perugia, Italy - 24 September 2017\u003cbr/\u003e              36. Nutritionist and Biologist, Dr. Maria Assunta Ciacci, working at her desk\u003cbr/\u003e              37. SOUNDBITE (Italian) Dr. Maria Assunta Ciacci, Nutritionist and Biologist:\u003cbr/\u003e              \"It's certainly a solution. But believe it's only partially a solution because the ice cream has a high glycemic index so it can't be eaten frequently and in big quantities. And anyway, it needs to be eaten within a meal that would also contain proteins, vegetables and healthy carbohydrates. And it can't be eaten at all hours of the day.\"\u003cbr/\u003e              \u003cbr/\u003e              Rome, Italy -  4 October 2017\u003cbr/\u003e              38. San Crispino gelateria staff (Italian gelato shop) and clients at Rome city centre\u003cbr/\u003e              39. San Crispino staff member's hands scooping gelato onto cup\u003cbr/\u003e              40. Gelato cup on San Crispino gelateria counter \u003cbr/\u003e              41. Various clients eating gelato at San Crispino gelateria\u003cbr/\u003e              42. San Crispino staff member's hands scooping gelato onto cup\u003cbr/\u003e              43. Clients eating gelato outside San Crispino gelateria\u003cbr/\u003e              44. Clients eating gelato at another gelateria in Rome city center\u003cbr/\u003e              45. 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aria-label=\"Play video: Guilt and allergen free, vegan friendly ice cream\" href=\"/subscription/new\"\u003e\u003cimg class=\"resource-img img-thumbnail img-responsive z-10 lp-boclips-thumbnail w-full h-full lozad\" alt=\"Guilt and allergen free, vegan friendly ice cream\" title=\"Guilt and allergen free, vegan friendly ice cream\" onError=\"handleImageNotLoadedError(this)\" data-default-image=\"https://static.lp.lexp.cloud/images/attachment_defaults/resource/large/missing.png\" data-src=\"https://static.lp.lexp.cloud/images/attachment_defaults/resource/large/missing.png\" width=\"315\" height=\"220\" src=\"data:image/png;base64,R0lGODlhAQABAAD/ACwAAAAAAQABAAACADs\" /\u003e\n\u003cspan aria-hidden='true' class='flex justify-center items-center bg-white rounded-full w-16 h-16 absolute top-1/2 left-1/2 -mt-8 -ml-8 cursor-pointer z-0 border-2 border-primary drop-shadow-md lp-boclips-thumbnail-playBtn'\u003e\n\u003ci class='fa-solid fa-play text-primary text-3xl ml-1 drop-shadow-xl'\u003e\u003c/i\u003e\n\u003c/span\u003e\n\u003c/a\u003e\u003c/div\u003e\n\u003c/div\u003e\n\u003c/div\u003e\n\u003c/div\u003e\n\u003c/div\u003e\n\u003c/div\u003e\n"}