Who for.

SOTTOTITOLO IN INGLESE

immagine con ragazza che mangia pasta
Created for a healthy lifestyle

A BALANCE BETWEEN TASTE AND HEALTH, CREATED FOR YOU


Whatever kind of diet we follow, we all love to combine the pleasure of good food with feeling fit and healthy.

30-70 started out as an idea: to combine the nutritional properties of fish and cereals in an innovative, creatively Italian format that’s easy to transport and prepare.

An apparently simple food that draws inspiration from the traditional Italian diet. Which due to its versatility makes it ideal for the preparation of a complete, well-balanced, filling meal. A way to eat healthily, without compromising on taste.

The exclusive Omega-3 fatty acid content provides us with a source of polyunsaturated fatty acids, which are usually lacking in our diets.

Suitable for all ages and all types of diet.

THE IMPORTANCE OF A WELL-BALANCED DIET

Nowadays, eating disorders have become a worldwide issue. While in industrialised countries people continue to suffer from overeating, a large number of people still present significant nutrient deficiencies. It therefore goes without saying that when it comes to food we suffer from profound imbalances.

Unfortunately, the problems caused by an inadequate diet do not become apparent in the short term (except for issues such as allergies, intolerances and food poisoning). On the contrary, when these conditions start to manifest after several years, it is almost impossible to return to a state of optimum health; at the most, we can “curb” our eating so as not to aggravate the situation.

We therefore need an urgent change of direction. A correct diet can help the body to keep in shape and prevent chronic diseases such as diabetes, high blood pressure and obesity. Michael T. Murray, a professor of nutrition at the John Bastyr Center for Natural Health in Seattle (USA) states that “the most recent scientific research has provided irrefutable evidence on the relationship between food and health. While some foods may cause disease, there are many that are able to prevent, and in many cases, heal, a large number of disorders from a very early age”.

The crucial aim, for us modern consumers, should not just be eating correctly to prevent disease but also to ensure a well-balanced diet, both in terms of quantity (a guaranteed supply of energy) and quality (balanced intake of the individual macro-nutrients in the correct ratios).

Starting with children, then teenagers, adults and athletes, right through to the elderly, the rule for EVERYONE should be that prevention starts with what we eat on a daily basis.

For ATHLETES

For ATHLETES


rich in Omega-3s

• a source of protein

• a source of carbohydrate

For CHILDREN

For CHILDREN


• effectively introduces fish into their diet

• is a source of protein

• provides phosphorous

For ADULTS
and TEENAGERS

For ADULTS
and TEENAGERS


rich in Omega-3s

• a source of protein

• provides cereal fibre naturally devoid of gluten

For the ELDERLY

For the ELDERLY


rich in Omega-3s

• a source of protein

• provides cereal fibre naturally devoid of gluten
foto piatto ricette 30-70
The Taste of Healthy Living

What is it.

AN INNOVATIVE NUTRITIONAL EXPERIENCE FOR HEALTHY LIVING, SUITED TO ALL AGES AND DIETARY STYLES

foto pack 30-70 fusilli

30-70 is a natural development of our philosophy:

it’s our fish now available in a new format that DOES NOT require refrigeration.

Nutrition.

THE ADVANTAGES OF 30-70

RICH IN OMEGA-3 FATTY ACIDS

RICH IN OMEGA-3 FATTY ACIDS

A 100 g portion contains 30 g of fish fillet (oily fish and rainbow trout), a food noted for its high content of polyunsaturated fatty acids such as Omega-3s and Omega-6s.

The special formulation of 30-70 allows these essential fatty acids to be included naturally in a person’s dietary regimen, at a ratio of 2:1 Omega-3/Omega-6.

Omega-3 firm to the bite

In the format offered, a portion contains on average 800 mg of Omega-3, of which 600 mg are made up of EPA + DHA (together they represent around 75% of the total Omega-3 fats contained).
This has been specifically achieved through an innovative production chain inspired by traditional processing methods, including natural drying at low temperature.

L' ESSENZIALITA' DEGLI OMEGA-3

Polyunsaturated fatty acids are divided in terms of their chemistry into Omega-3s, Omega-6s and Omega-9s. Unlike the latter, Omega-3s and Omega-6s are considered essential or conditionally essential fatty acids in that the human body is unable to produce them throughout or in some stages of its lifespan. Hence they need to be included in one’s dietary regimen.

The ratio between Omega-3 and Omega-6 consumed in food influences many different functions of the human body, as these fatty acids do not have the same effects: Omega-6 are pro-inflammatory while Omega-3 have an anti-inflammatory action. Although inflammation is essential to our survival, an excessive or chronic state of inflammation can cause severe damage to the body.
The main cause of the illnesses we increasingly suffer from nowadays (cancer, diabetes, metabolic syndrome, heart failure, arthritis, Alzheimer’s disease, etc.) is chronic inflammation. A 1:4 ratio of Omega-3/Omega-6 is scientifically recognised as balanced: consuming unbalanced foods that lead to a greater Omega-6 intake causes a greater predisposition towards inflammatory states. Plenty of research shows that today’s dietary regimen has an Omega-3/Omega-6 ratio of 1:20.

It is therefore necessary, in order to achieve and maintain a state of health, to consistently increase our Omega-3 fatty acid intake through diet.

Fish is a food source naturally rich in Omega-3 as it presents considerable amounts of EPA and DHA, two conditionally essential fatty acids that play a key role in physiological growth, development and ageing processes.

In general, a beneficial effect in terms of heart function and the maintenance of normal brain function and eyesight is obtained with a daily intake of 250 mg of EPA and DHA. Specifically, scientific research conducted by EFSA, ISSFAL and FAO emphasise the importance of consuming the following quantities of EPA + DHA on a daily basis according to age:
• 100-250 mg for children (1-12 years)
• 250-500 mg for adolescents (13-20 years) and adults (21-65 years)
• 500-750 mg for pregnant or breastfeeding women
• 350-600 mg for the elderly (over-65s)

SOURCE OF PROTEIN

SOURCE OF PROTEIN

A 100 g portion contains on average 12 g of animal protein (fatty fish and rainbow trout) and vegetable protein (cereals).

Proteins are complex molecules and of paramount importance for the functioning of the human body, irrespective of age. They must be consumed regularly through food as they represent the “building blocks” needed to build new tissues and repair damaged ones.

The special 30-70 formulation allows for a balanced protein intake (thereby avoiding overloading kidney function due to protein abuse), which contributes to the maintenance and growth of muscle mass and normal bones.

LE PROTEINE DEL PESCE

As the name suggests, proteins are “at the top of the list” of macronutrients in the human diet. They are made up of series of smaller units, called amino acids, linked together in long chains. There are 20 different amino acids, which can be combined in certain sequences: these, together with the number of chains, determine the structure of a protein. With regard to the shape assumed within the space of the amino acid chains, every protein is designed for a specific function (structural, immunity, transportation, enzymatic, etc.), essential for the correct functioning of our bodies. Of the 20 existing amino acids, 9 are classified as essential. The human body is unable to produce these so they must necessarily be consumed through diet. The more essential amino acids a food contains, the higher the quality of the protein consumed. This is precisely why animal proteins are generally considered high in quality, because they possess most of the essential amino acids.

The proteins in fish are similar, but not identical, to those in red or white meat: the amino acids are more or less the same, however their organisation and concentration changes. The biological value (in other words, the extent to which a protein is absorbed from food and incorporated into proteins in the body) of fish proteins is on average 78, lower than or close to the biological value or human or egg proteins. Moreover, fish proteins are characterised by a lack of globular and connective proteins. The latter, which include collagen, reticular fibres and elastic fibres, are responsible for prolonging the time proteins stay in the stomach, reducing their digestibility. Fish proteins, which contain much lower quantities of these when compared to red or white meat, are therefore much more digestible.

SOURCE OF PHOSPHOROUS

SOURCE OF PHOSPHOROUS

A 100 g portion contains significant amounts of phosphorous (on average 150 mg) representing 21% of the daily reference intake for an average adult (8400 kJ – 2000 kcal).

Phosphorous contributes to both normal cell function and the maintenance of bones and teeth. Moreover, it plays a specific role in safeguarding the metabolism of energy, helping to increase the body’s resistance to physical stress (sport, work, etc.).

L'IMPORTANZA DEI SALI MINERALI

Minerals must be taken in through food as the human body is not able to produce them on its own. The daily requirement for these is not so high as they represent around 4% of body weight.

However, due to the fact that they are constantly being eliminated from the body, they need to be consistently replenished. Based on daily requirements, minerals are divided into macro elements (requirement > 100 mg/day), microelements or oligo-elements (requirements quantifiable as traces or < 100 mg/day).

30-70 in a recommended 100 g portion also provides the following minerals; the percentages refer to the daily requirement for an average adult:
- 12% approx. of daily requirements for POTASSIUM;
- 10% approx. of daily requirements for MAGNESIUM;
- 8% approx. of daily requirements for IRON;
- 7% approx. of daily requirements for ZINC;
- 3% approx. of daily requirements for CALCIUM.

All of these minerals are actively involved in regulating and protecting the body’s functions, thereby contributing to the overall health of the individual.

LOW SATURATED FAT CONTENT

LOW SATURATED FAT CONTENT

A 100 g portion has a saturated fatty acid plus trans fatty acid content of less than 1.5 g.

It is scientifically acknowledged that a reduction in the consumption of saturated and trans fats enables blood cholesterol to be maintained at normal levels.

GRASSI SATURI VS GRASSI INSATURI: UNA "SECOLARE DIATRIBA"

Fats (or lipids) are one of the main macronutrients we take in through food, and are widely available in foods of both animal and plant origin. Due to their high capacity to produce energy (9 kcal/g while proteins and carbohydrates produce 4 kcal/g), fats are our body’s main source of fuel. They also play a key role in the body’s biological processes (growth and development of skeletal muscle), in the body’s structural support (essential in cellular and brain membranes) and in transporting fat-soluble vitamins (vitamins A, D, E, K).

In the human diet, fats are mainly consumed in the form of triglycerides made up of a molecule of glycerol attached to three fatty acids. The classic division into saturated or unsaturated fats is based on the chemical structure of fatty acids: if there are only single bonds and the chain is straight, the fatty acids are said to be saturated. Vice versa, if there is at least one double bond in the chain, they are considered monounsaturated (one double bond present) or polyunsaturated (two or more double bonds present in the chemical structure). Fats are made up of a mixture of various triglycerides containing different combinations of fatty acids. From a health point of view, the distribution of fatty acids in a triglyceride is irrelevant, what is critical is the saturated/unsaturated fatty acid percentages with respect to the fatty acid content as a whole.

Experts emphasise how a diet rich in saturated fats may raise LDL cholesterol levels, opening up the possibility of developing atherosclerosis and, as a result, increasing the risk of cardiovascular disease (such as heart attacks and strokes). Yet while this risk increase is unanimously agreed upon, what determines long-running disputes in medical and scientific circles is the cause and effect link that places high consumers of saturated fats at a higher risk of cardiovascular disease. However, it should be pointed out that since 1960 the gradual replacement of saturated with unsaturated fat (including Omega-3s) has led to a significant reduction in mortality due to cardiovascular disease.
In this regard, the National Association of Hospital Cardiologists (ANMCO) asserts it is certain that LDL cholesterol is increased due to the breakdown of saturated fats consumed through food, thereby causing a reduction in the arterial lumen and gradually obstructing the flow of blood. On the contrary, mono- and polyunsaturated fats provide a lubricating effect that is even able to remove LDL cholesterol deposits.

ANMCO doctors recommend consuming no more than 10% of total calories as saturated fats, recommending at the same time a dietary regimen containing plenty of vegetables, cereals, pulses, nuts and fish, noted for their high natural polyunsaturated fatty acid content, including Omega-3s.

BALANCED INTAKE OF MACRONUTRIENTS

BALANCED INTAKE OF MACRONUTRIENTS

Omega-3 + Protein + Carbohydrates = OUR combination for YOUR balanced diet.

MACRONUTRIENTI BILANCIATI

Adopting a varied, well-balanced diet is the key to healthy living. As well as affecting our physical and mental wellbeing, the overconsumption of nutritionally deficient foods or so-called “junk foods” represents one of the main risk factors for the development of numerous chronic diseases.

According to the World Health Organisation, around 1/3 of cardiovascular diseases and tumours could be avoided by adopting a healthy, well-balanced diet.

For this reason, many countries worldwide have taken steps to provide clear guidelines for their populations. While in the USA the model based on “food groups” (fruit, vegetables, cereals, pulses, meat) is often used, in Europe the new version of the DRVs (Dietary Reference Values) suggest the correct percentages of macronutrients for a well-balanced diet:
- 60 % CARBOHYDRATES (45% complex carbohydrates – 15% simple sugars)
- 20% FATS (15% mono/polyunsaturated – 5% saturated)
- 10-15% PROTEIN
- 5% FIBRE

Starting from these assumptions, 30-70 has been specially formulated to make a meal available to everyone that is simple to prepare and customisable according to each person’s own dietary regimen.

An abundance of complex carbohydrates with respect to simple sugars, high quality proteins, essential polyunsaturated fatty acids all in a single product that’s easy to transport and versatile to use.

GLUTEN FREE

GLUTEN FREE

This version of 30-70 is suitable for people with coeliac disease as it is produced with flour made from maize and rice, cereals that are naturally devoid of gluten.


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How to prepare it.

A MEAL READY IN A FEW MINUTES

FISH
IN A NEW FORMAT
THAT NEEDS NO REFRIGERATION
OMEGA-3
FIRM TO THE BITE!
  
PREPARATION
QUICK

Just 5/6 minutes is all it takes to prepare a complete meal that is rich in nutrients.
Just 5/6 minutes is all it takes to prepare a complete meal that is rich in nutrients.
  
Bring 1 l of water to the boil for each 100 g of product, add 7 g of salt and lower the product into the water.

Tip: turn the heat down and cover with a lid, think about the environment and save energy!

Cook, stirring every minute or so, drain and ...

ADD YOUR PREFERRED SAUCE OR FLAVOURING DEPENDING ON YOUR DIETARY STYLE.
Cook, stirring every minute or so, drain and ...

ADD YOUR PREFERRED SAUCE OR FLAVOURING DEPENDING ON YOUR DIETARY STYLE.

BUT DO YOU KNOW THAT...?

• Although it may appear similar in shape, 30-70 is NOT pasta but can rather be regarded as a complete food. It is cooked in salted boiling water but is different from classic pasta in that it contains no durum wheat but, more importantly, 30% fish fillet. This makes it a well-balanced food from the nutritional point of view, enriched with the Omega-3s naturally present in fish.

30-70 is made from real fish fillets! So do not be surprised if during cooking you note the typical aromas of fish: this added value is proof of the natural goodness of the product, which we are proud of. All the characteristics of our fish, in a new format that needs no refrigeration. Without any skin or bones.

The way the product is cooked affects its glycaemic index. Just like with pasta, we also recommend cooking 30-70 until it is “firm to the bite”. Mainly for two reasons: excessive cooking leads to a less firm structure and an increase in the glycaemic index, resulting in a greater insulin response.

Heat chemically degrades essential fatty acids (like Omega-3s), diminishing their physiological function. An innovative supply chain inspired by traditional processing methods, including natural drying at low temperature, enables the Omega-3 content to be preserved even after cooking.

• To maintain the characteristics of the product intact, store 30-70 in a dry place away from direct light or heat.

Discover the perfect recipe for your lifestyle

Our tips:
  • try with just a drizzle of oil
  • with tomato, oil and basil

Fusilli 30-70 with cherry tomato confit, basil, mini buffalo mozzarella balls and Taggiasca olives

foto piatto Fusilli 30-70 with cherry tomato confit, basil, mini buffalo mozzarella balls and Taggiasca olives

Fusilli 30-70 with vegetable curry

foto piatto Fusilli 30-70 with vegetable curry

Fusilli 30-70 with mint-flavoured creamed courgettes and grilled peppers

foto piatto Fusilli 30-70 with mint-flavoured creamed courgettes and grilled peppers

Fusilli 30-70 with broccoli in two ways, anchovies and toasted pine kernels

foto piatto Fusilli 30-70 with broccoli in two ways, anchovies and toasted pine kernels

What it contains.

100% NATURAL INGREDIENTS

30% PESCE
SOLO ED ESCLUSIVAMENTE FILETTO SELEZIONATO


ARINGA E SGOMBRO

Pescati esclusivamente nella migliore stagione nelle fredde acque dell’Oceano Atlantico Nord Orientale, nell’area marina tra Scozia, Isole Far Oer e Norvegia.

TROTA SALMONATA

Allevata in Italia nel rispetto dell’ambiente e dei corretti tempi di crescita, è l’unica trota selezionata per diventare “LA REGINA di SAN DANIELE”.

70% CEREALI


FARINA DI GRANOTURCO E RISO

Da molitura artigianale italiana, ottenuta senza l’ausilio di OGM.
Cereali appositamente selezionati senza glutine.
NO OGM
COMPONENTI A BASSO INDICE GLICEMICO
SENZA ADDITIVI
provenienza pesce 30-70
ARINGA
SGOMBRO
TROTA

WHY IS IT ESSENTIAL TO INCLUDE FISH IN YOUR DIET?

In Italy, fish products are generally consumed in lower quantities than red or white meats despite their considerable nutritional values. This is due to a clear refusal by some to consume fish, often dictated by variations in taste or impracticalities: it may have an unpleasant smell or taste, and the presence of bones and skin may make it difficult to eat.

Fish however is unanimously considered a valuable food, widely included, like meat, in the latest guidelines for a correct diet amongst the foods considered most suitable for all age groups. It provides high quality proteins, vitamins, minerals, and more importantly polyunsaturated fatty acids, including EPA and DHA which belong to the Omega-3 essential fatty acids, and help to prevent cardiovascular disease and to develop nerve tissues.

The fat content of fish (and therefore also the Omega-3 content) varies enormously according to species, habitat and the type of production. The highest Omega-3 concentrations are found in the more fatty species coming from the cold waters of the Western North Atlantic region (herring, mackerel, anchovies), but appreciable values are also found in species farmed in the sea (salmon) and in freshwater (trout).

In general, all fish species provide significant amounts of Omega-3, but it is advisable to choose smaller sized varieties rather than large fish (such as tuna and swordfish) as the meat from these tends to present larger amounts of contaminants (such as heavy metals), which have accumulated in their tissues over their lifetime in the sea.

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How we make it.

DESIGNED FOR THE FUTURE WHILST REDISCOVERING AND PROTECTING ITALY’S FOOD AND CULTURAL HERITAGE

30-70: a clever combination of traditional Mediterranean ingredients, such as fish and cereals, produced using traditional processing methods and natural drying at low temperature.

1

CAREFUL SELECTION
OF THE RAW MATERIALS

2

TRADITIONAL PROCESSING METHODS

The entire production chain is based on respect for and attention to every single detail that only traditional processing methods can guarantee.
Strict Quality standards are adhered to in order to guarantee food safety.

Any imperfections in the appearance of the product is a sign it is traditionally made!
3

NATURALLY DRIED AT LOW TEMPERATURE

Low temperatures are used along with natural drying times. This is our secret to preserving the nutritional qualities typical of the simple ingredients used.
4

Chi siamo.

OBIETTIVO BENESSERE

“Nutriamoci per il Benessere,
senza rinunciare al Piacere”

Mauro Pighin

Sulle rive incontaminate del fiume Tagliamento, a San Daniele del Friuli,
dove l’attenzione al buon cibo è di casa, inizia la nostra storia.
Da oltre 40 anni creiamo idee innovative per il settore food gourmet, nella consapevolezza
che "noi siamo ciò che mangiamo".

Selezione delle materie prime, rispetto dei processi artigianali di lavorazione,
attenzione agli aspetti nutrizionali, sono i semplici ingredienti che rendono unici i nostri prodotti.

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Friultrota di Pighin s.r.l. Unipersonale
Via Aonedis, 10 - 33038 San Daniele del Friuli (UD)
P.IVA 01318570304 - Importo del capitale sociale € 40.000,00 interamente versato
Registro delle Imprese di Udine n. 01318570304 - REA 166977
Tel. 0432 956560 - E-mail: 30-70@friultrota.it

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