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INGREDIENTS AND FLAVOURS

Powder-based foods cover basic nutritional needs and cut Covid-19 risk
Wednesday, 08 April, 2020, 14 : 00 PM [IST]
Madrid
Given the current situation, due to the spread of the Covid-19 pandemic, powder-based food is a safe alternative to perishable foods.  

It has a longer shelf life; it is better preserved, safely packaged and it can be distributed and prepared quickly, without effort and with minimum handling and transformation throughout the transport, preparation and cooking, therefore helping to reduce the risk and prevent infections that could occur during the process.

Under such circumstances, powder-based food allows the delivery of essential nutritional value in the form of meals, shakes and food supplements.
This way, it is possible to feed many people massively, quickly and safely.

As demonstrated in the past weeks, this method could be especially helpful for hospitals, elderly homes or charity canteens, where it is crucial to minimise the risk of contagion or contamination from suppliers, cooks or other personnel who could spread of a virus or a disease. 

Such nutrition could also ease the situation for families who may no longer be able to benefit from provision of meals within schools.

Powder-based food is not only related to anecdotal nutritional supplements but rather covers large segments of the food industry.  

Approximately 40 per cent of the food we consume every day in the world, like  bread, coffee, juice, cheese, ice cream, vegan milk, baby formula, spices, sweeteners, meat substitutes – are just a few of the many powder-based foods we all know.

Blendhub, a global company specialised in the development, production and distribution of powder-based foods and ingredients, offers its support and resources and urges public institutions and the food industry to share the combined knowledge and experience, to work together and guarantee the supply of primary nutrition across the social groups and geographies most affected by the Covid-19 pandemic.

These are the people for whom it is essential to access healthy food quickly, efficiently, safely while minimising the risk of contracting the virus from those who prepare the food, through the ones making it available, delivering or serving it, to the ones who consume it.
 
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