The German magazine Ökotest took around twenty gluten-free pastas and bread under the magnifying glass for analyze on several criteria which result in an overall score. Overall the products are doing well, the article can be read in their Ökotest newspaper from December 2020, the extract of which can be found under this link. More explanations about the nutriscore here.

While taking a look at the 5th edition of the alternative food market last November, the subject of Sustainability was present on all tables. So the question arises what to choose as a local product and when to buy it to fill your plate. Then at the end of the reflection, the discussion of the food and ecological footprint begins. You find a nice summary in the leaflet 2021 calendar, titled, eat responsibly for a sustainable world of the initiative “ Let's change the menu ».

Madame Nicole KUCHARSKI, dietitian nutritionist pastry chef and trainer from Paris has graciously developed a recipe for ALIG gluten-free log for the end of year celebrations. She was to carry out a gluten-free pastry workshop for our members in 2020, a workshop which will certainly be rescheduled for 2021. The entire team of the association wishes you happy holidays and we hope to meet you all in good time. health in 2021.