Healthier and more nourishing: here are the new generation's merendine.
AIDEPI has instituted an apposite working group, with the task of studying the evolution of merendine and their nutritional features in terms of technology and ingredients. Here are the main results of this activity:
- A 20% reduction of the average portion, compared to ten years ago
- The re-formulation of recipes, in order to ensure a more balanced and qualified nutritional content, following indications from pediatricians and nutritionists
- The complete elimination of hydrogenated fats
- The complete abolishing to the commercialization of merendine through the vending machines channel in high- and elementary schools.
Further information: www.merendineitaliane.it