MYTHS AND FACTS RELATED TO INDUSTRIALIZED PIZZAS
The analysis of the samples of 56 pizzas reveals the facts that bring down myths related to industrialized products.
MYTH: THEY ARE POOR IN NUTRIENTS
FACT: THEY ARE NUTRITIVE, CONTAIN CHARACTERISTIC NUTRIENTS OF PIZZAS
- Characteristic nutritional composition of a mixed meal made with MEAT, PIZZAS, AND VEGETABLES
- They are usually source of PROTEINS and can contain significant quantities of FIBERS
MYTH: THEY HAVE HIGH QUANTITIES OF FAT, SUGAR, AND CALORIES PER GRAM
FACT: IN PIZZAS, THE QUANTITIES OF FAT AND CALORIES DEPEND ON THE RAW MATERIALS USED, BUY THEY VARY SIGNIFICANTLY AND THERE ARE PRODUCTS WITH REDUCED CONTENT OF FATS
- The quantities of SATURATED FATS vary a lot according the different types
- The presence of SATURATED FATS is an intrinsic characteristic of raw materials used. For example, mozzarella has a relative quantity of saturated fats of, approximately, 60% of the total lipids content.
- Generally, pizzas are not products with low ENERGY VALUE due to the nature of its ingredients. For example, doughs represent about 50% of the average frozen pizza composition, and its main ingredient, wheat flour, contains approximately 80% of carbohydrates.
- There are version with fat and carbohydrates reduction
MYTH: THEY HAVE HIGH QUANTITIES OF SODIUM
FACT: IN AVERAGE, PIZZAS DO NOT CONTAIN LOW QUANTITIES OF SODIUM BUT THERE ARE PRODUCTS WITH SODIUM REDUCTION
- The quantity of SODIUM in pizzas varies significantly according to the ingredients present in its formulation, but, in the average of the analyzed sample, they are not products with high sodium content. Products above the limit shall follow the market trend, which is to reduce the sodium content, to be aligned to the Anvisa Normative Instruction IN no. 75, from October 8th, 2020, in its Annex XV that set forth the limits for the front nutritional statement.
- Among the alternatives for sodium reduction, there is the lower addition of salt in the doughs and dressings. However, as it is a product that depends on ingredients such as cheese, meat by-products (sausages , pepperoni, etc.), it will be necessary to adjust the entire production chain for these ingredients to reduce the quantity of sodium indirectly added to the pizzas.
MYTH: THERE IS LITTLE PRESENCE OF IN NATURA FOOD
FACT: PIZZAS, CHEESE, MEAT AND VEGETABLES ARE THE MAIN INGREDIENTS, THE SAME RAW MATERIALS USED IN THE PIZZAS MADE IN THE DOMESTIC ENVIRONMENT
- Basically, industrialized pizzas are made with usual war materials used in domestic cooking: doughs, cheese, meat, dressings and vegetables
- Industrialized pizzas are not made from substances originated from food or synthesized from other organic sources
- Industrialized pizzas are not imitations of other types of pizza
- Industrialized pizzas are not inventions of the moder science and food technology applied to the industries, C&T de alimentos has evolved significantly in the last few decades and contributed to improve the products quality and safety
MYTH: FALSE BECAUSE THEY ARE PRESENT IN FOOD INGREDIENTS OF INDUSTRIAL USE
FACT: THE EVENTUAL USE OF INDUSTRIAL INGREDIENTS (MODIFIED STARCH, MALTODEXTRIN, ETC.) IS NOT A RULE OF THUMB IN THE SECTOR, AND ALL OF THEM ARE APPROVED BY ANVISA (MINISTRY OF HEALTH) AS SAFE FOR CONSUMPTION
- Some companies use a large quantity of ingredients, however, other don’t
- In an industrial scale, it can be inevitable to use food raw materials in its original state, being its processing necessary. However, the processes used in the ingredients processing or extraction are developed and used in compliance with the technical and safety standards
- The ingredients of industrial use used in some pizzas have technological purposes and are provided in the legislation that authorizes its safe use
MYTH: THEY ARE BAD BECAUSE THEY HAVE A HIGH NUMBER OF INGREDIENTS
FACT: THE NUMBER OF INGREDIENTS VARIES ACCORDING TO THE MANUFACTURER, BUT IT IS NOT AN INDICATION OF LACK OF QUALITY, HEALTH, OR SAFETY
- Some companies use a large number of ingredients, however, other don’t
- Using a high number of ingredients has no relation with the LOWER quality or safety of a food product. There is no scientific evidence to state that a product with 4 ingredients has a better quality and is safer than another with 5 or more ingredients
MYTH: THEY USE ADDITIVES CAPABLE TO MAKE THE PRODUCT EXTREMELY ATTRACTIVE (ADDITIVE)
FACT: ANY COMPANY LOOKS FOR WAYS TO MAKE THEIR PRODUCT ATTRACTIVE, BUT THERE NO ADDITIVES CAPABLE OF ADDICTING THE CONSUMER
- Some companies use many ADDITIVES, however, other don’t
- Additives are used in very low quantities in relation to the main ingredients
- The main analyzed products do not use THICKENERS, STABILIZERS, EMULSIFIERS, DYES AND FLAVORINGS
- It is natural for a company to make their product more attractive to the consumer, as it is natural that it occurs at pizzerias, in homemade pizzas, in order to please family and friends. Though, there is still no news of the existence a pizza with “hyper-flavor”, “hyper-palatable” and “and almost addicting”
- All ADDITIVES used in industrialized pizzas manufacturing are included in the specific legislation that authorizes its safe use
MYTH: THEY ARE FREQUENTLY ADDED WITH AIR OR WATER
FACT: WATER IS THE RAW MATERIAL INCORPORATION TO DOUGHS AND DRESSINGS MANUFACTURING, BOTH FOR INDUSTRIALIZED PIZZAS AS TO ANY DOUGH AND DRESSINGS PREPARATION
MYTH: THEY ARE BAD BECAUSE THEY HAVE UNFAMILIAR INGREDIENTS NAMES
FACT: IN FACT, SOME INGREDIENTS ARE A LITTLE FAMILIAR, BUT EACH OF THEM HAS ITS PURPOSE. THIS IS ALSO NOT AN INDICATOR OF LACK QUALITY, HEALTH, OR SAFETY
- The additives use technical nomenclature, which is not familiar to many people. But the name has nothing to do with the safety or health of an ingredient
- Many products are formulated with natural ingredients, such as basil, black pepper, and parsley.
MYTH: THEY USE HARMFUL MANUFACTURING PROCESSES
FACT: THE MANUFACTURING PROCESSES ARE SAFE. THE INDUSTRIES OF THE SECTOR USE QUALITY ANS SAFETY SYSTEMS IN THE ENTIRE PRODUCTION PROCESS
- Most of the processing stages and techniques do not imply in the product loss of quality or its inadequacy for consumption
- The existing processing techniques are very sophisticated, used to preserve the pizzas appearance and crunchiness, with dedicated systems in order to ensure the products quality and safety
- The industrialized pizzas have not been created to replace pizzas from pizzerias or homemade, but they meet the customers demand for convenience and practicality, in addition of offering the warranty that the products were prepared within the best safety practices
Learn about the complete study on Industrialized pizzas!
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