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What are functional foods?
To be considered functional, the food must meet the following conditions:
* You have been added a beneficial component, with a proven therapeutic effect.
* You have been enhanced to make it a healthy ingredient.
* You have been totally or partially removed any harmful or toxic element.
What are healthy foods?
Those who naturally have good qualities, or are rich in nutrients, the consumption (scientifically proven) is beneficial to human health.
What are the expectations?
Cooperativa Obrera, always known for the relationship with consumers and the actions that it generates to directly influence the health and welfare of these.
This time, the project is very ambitious, because along with the Foundation “Cecilia Grierson”, we have the opportunity to inform and empower consumers, the virtues of certain foods and their importance in human nutrition.
At the same time about a package of functional products that are mass-consumption (bread, prepizzas, breadsticks, burgers, fresh pasta, dry pasta, eggs, etc..), Medium term and achieve a profit in the health of our consumers. To keep working hard on implementing the program, just only imagine that as a result thereof, in about a span wise mortality rates due to certain cardiovascular disease begin to fall in our region.
What are the first functional foods?
In 2001 the cooperative workers began developing along the OWN (UNLP) the common bread without salt and bran, all with Omega 3,6 and 9, and acid-free trans (hydrogenated oil), available exclusively at Bahia Blanca.
This modification to the Cooperative breads made with its own industry, is being moved to a lot of their baked goods and meat. In the current year were added prepizzas, breadsticks, bread to hot dogs, bread, hamburger, beef medallions, ham, mortadella, Milanese comprehensive, vegetable cutlets, chicken burgers, eggs.
Functional foods and SMEs
This project includes frequent meetings with small and medium entrepreneurs, in order to empower and raise awareness regarding the development, production and marketing of functional products, with the ultimate goal of creating a favorable change in the health of the population, putting to reach a new generation of food products.
High Oleic Sunflower Oil ECOOP, a first for Latin America
The oil of high oleic sunflower, is a healthy food developed in the framework of the Food and Health Program, contains important health benefits. It was released first in Latin America under the trademark ECOOP at branches of the Cooperative Obrera.
This oil, produced by Dow Agrosciences Argentina with NATREON original name, acronym for “naturally rich in omega-9″ has the highest content of Omega 9 among all oils, including olive, so it promotes the reduction total cholesterol without lowering HDL (good cholesterol).
Furthermore has less saturated fat than conventional oils (sunflower, soybean, olive and maize), preserving the vitamin E and phytosterols. This means that oil is a very healthy and nutritious salad and homemade cakes.
ECOOP oil is also ideal for frying, as it normally pays more for it to support more reusable than other types of oils without giving the food flavors or undesirable odors.
Obtained from the milling of grains of high oleic sunflower are grown under Identity Preservation System and free of genetic modifications, the oil ECOOP features constitute a natural food free from GMOs. It should be mentioned that some of these crops come from selected farms in the area of CORFO, near Bahia Blanca.
All the virtues of oil high oleic sunflower have been endorsed by a qualified scientific study conducted by Dr. Marcelo Tavella and Bioch. Graciela Peterson OWN program of the National University of La Plata, in conjunction with Dr. Bernadette Delplanque, University of Paris.
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