The technical specifications of the product were made by Researcher Grasiela Facco. Photo: Jéssica Dona
Prati-Donaduzzi presented the benefits of functional Sensilatte food to a group of about 150 nutritionists during the 11th Western Parana Nutritionists Meeting (ENOUP) held in Toledo on Friday (30). At Recanto Verde Eventos headquarters, the professionals learned about the product indicated for lactose intolerant, as well as its specifications and features.
Unlike other commercially available lactase enzymes, Sensilatte tablets have orodispersible technology, that is, they dissolve in the mouth without the need for water.
According to Researcher Grasiela Facco, the fractional blister is another differential. It allows the patients to detach and take with them the required amount. "Sensilatte has been designed and developed to improve the quality of life of people diagnosed with a partial or complete inability to digest the sugar in milk and dairy products", she explained.
Grasiela said studies have shown that the number of people identified with lactose intolerance is growing. "We showed these professionals, who accompany these cases on a daily basis, a possibility of treatment", said the researcher.
For the president of the Western Paraná Nutrition Association (ANUOP), Jaciara Reis, it was very important to learn about the product, which has so many benefits and is produced in the region. "Sensilatte is undoubtedly a great choice to help our patients".
After the conversation, all present professionals received samples from Sensilatte. Prati-Donaduzzi has already been a partner with ANUOP for other events in order to promote the product. The first event was in the industry itself, where in addition to nutritionists getting to know Sensilatte, they visited other areas linked to the production process. Another event was held in Foz do Iguaçu.
For more information about the product and lactose intolerance, Prati-Donaduzzi gathers important information on the topic in a specific blog: http://www.sensilatte.com.br/