2020 Top stories

News from Consiglio per la ricerca e l’analisi dell’economia agraria (CREA, IT)

New! Release of The AlimentiNUTrizione

The AlimentiNUTrizione portal has been curated by the CREA Research Centre for Food and Nutrition (CREA Food and Nutrition) as one of the results of the research project – SIAGRO – Information System on Italian food products, financed by the Ministry of Agriculture, Food and Forestry (MiPAAF) in Italy. This platform is organized into six distinct sections (Food Composition Tables; Food consumption; Nutritional labeling; Perceiving tradition; Specific focus; Guidelines).

The portal has been organized the most advanced knowledge on food composition and proposing an innovative view on how to read related food characteristics issues such as consumption and food market, qualitative and sensorial properties of traditional products, specific food groups and recipes, food labelling, dietary guidelines. These have been composed according scientific information gathered from research teams working on inherent research fields produced and validated by the CREA Food and Nutrition currently belonging to the CREA, the most important Italian research organization dedicated to agri-food system.

The AlimentiNUTrizione portal offers an overview of the various knowledge related to the sector, giving a consumer focused view to own diet. Users can navigate in the six following sections:

  • Food Composition Tables: they contain the food composition data of the last ten years, updated to 2019, and a total revision of the previously published and validated data, made according to current indications and international standards. Here it will be possible to find the nutritional characteristics of about 900 processed foods / products / recipes, the most consumed in Italy;
  • Food consumption: an overview of food consumption data sources in Italy – individual dietary surveys, and current yearly carried out statistical surveys, together with information sources on food products and food markets as both sets of information can be used in increasing items in food composition tables;
  • Nutritional labeling: are presented numerous nutritional labels of food products currently on the market, commented by the researchers of CREA, Centre for Food and Nutrition, who also explain how to read the labeling of food products;
  • Perceiving tradition: this section communicates the keys useful for understanding the qualitative and sensorial properties of the Italian traditional agri-food products (PAT) under study, present in some regions;
  • Guidelines for healthy eating: section dedicated to the Italian reference document for balanced nutrition, which collects and periodically updates the best scientific evidence, providing a series of food recommendations and indications, with the primary objective of preventing overeating and obesity in Italy
  • Specific focus: now on Italian beef, with the chemical-nutritional study of cuts of breeds bred in Italy and some cured meats, to verify the changes that have occurred over time, in the compositional profile. In addition, analysis of the composition profile and assessment of the nutritional value of the most popular.


Visit the portal here.


Update of the Italian Food Composition Tables

The latest edition of the Italian Food Composition Tables, December 2019, curated by the CREA Research Centre for Food and Nutrition has been published on the Platform (https://www.alimentinutrizione.it).

This platform, containing six different sections, represents an evolving tool useful for acquiring knowledge of the nutritional characteristics and a greater awareness of the quality of Italian products and their impact on the diet and health.

Two great new features of the 2019 edition Italian Food Composition Tables are the number and type of food and the amount of documentation enclose for reading of data. This edition reaches about 900 foods divided into 20 food groups including Recipes, Ethnic foods and Traditional products. The nutrients and components present are over 120, not all available for all the foods present. The values ​​shown are mostly original experimental data (> 80%), obtained from studies ad hoc; a limited part come from Italian studies by an accurate bibliographic selection and about 2% are data calculated or estimated from similar foods. The web environment is organized in a documentation area and in a dedicated one to data consultation:

  • As introduction a brief history of our Food Composition Tables is reported, whereas the Data Presentation part will guide users towards a more correct use of data including a table with the variations in weight related to different types of cooking (Yield Factor).
  • A new user interface that allows a data search through different ways (food, category, alphabetical order and nutrient) clicking on a single item opens a detailed form.
  • For each food, it is provided the food group to which it belongs, the sampling carried out, the photo, the international coding of the LANGUAL.
  • For each food, it is reported the graphical representation of percentage energy contribution provided by proteins, fats, available carbohydrates, dietary fibre and alcohol; the value of the dietary fibre is included for the first time in the energy calculation.
  • For the recipes, the ingredients, their quantities, the procedures, the type (s) of cooking, the cooking times and Yield Factor were detailed.
  • The composition data are expressed both per 100g of edible part and per portion, taking into account the recommendations of the levels of intake of the various nutrients for the Italian population (LARN, 2018)
  • For all data, the traceability of each value is shown by reporting the data origin, the analytical method performed and reference (s).

The current version collects most of the composition data producing in the last ten years and a total revision of the previously published and validated data; Research Centre for Food and Nutrition has maintained its purpose which is to produce new original analytical data to create an instrument, consisting of high quality data both from an analytical and a sampling point of view.

Visit the database here.

Luisa Marletta, Emanuela Camilli, Stefania Marconi. Alessandra Durazzo