The Equilibrium philosophy

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The evolution of the food industry and the increase in diseases

Over the past 60 years, food technology developed very rapidly to cope with the growing demand from the global industry. The man on the contrary, took thousands of years evolve and unfortunately, he was not always able to adapt to such sudden changes, thus, our body takes a long time before being able to adapt to the evolution of [food] technology. In this perspective, for decades now, the scientific community has agreed to attribute to the food industry a significant role in this scenario. Very often, in order to meet the economic needs, genetically modified products and contaminants have been introduced in cultivation and production processes, causing side effects rather evident for our health. The proof is the increase of Alzheimer’s disease, heart disease, diabetes, depression and obesity which today register an unprecedented surge.

A consumer more attentive to food culture

The consequence of all this, is reflected today in the growing number of people who, sensitive to the problem of nutrition, have discovered an effective form of prevention in functional foods; approaching daily a valid alternative to conventional foods.

In fact, Equilibrium Food wants to put Mother Nature in a position to fully express its potential benefit, knowingly combining the various ingredients according to careful formulas in order to amplify the effect of these foods on our body. Our ambition is to spread an healthy food culture, providing products and knowledge that will allow you to recognize and defend yourself from the pitfalls of modern food.

Why Equilibrium Food is born

Equilibrium Food therefore arises from an in-depth research of our nutritionist and scientific communicator Derry Procaccini who, starting from simple ingredients and processes that enhance their nutritional properties and combining the knowledge of nutritionists, researchers and agronomists; has identified Equilibrium Food’s mission: to guarantee you products with the highest nutritional value, maximum transparency and traceability of the food supply chain.

The Equilibrium Scientific Committee

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The nutritional research of Equilibrium Food

Our scientific committee makes use of Nutritionists and Researchers who have dedicated their lives to promoting well-being through conscious nutrition, making available the results of the latest discoveries, to formulate, analyze and promote with confidence, foods that can really improve the life. In addition to the founder Derry Procaccini and Prof. Pascazio, we collaborate with an external team of excellence consisting of academics, laboratory analysts, independent and non-certified certification bodies that guarantee the quality and safety of the final product.

Derry Procaccini

Derry Procaccini

Nutritionist and scientific communicator

My first advice is: "Do not allow conventional foods to poison your body". He began his professional career in 1998 as a sports integration and supplementation consultant for the Service Top Sante company in Lausanne. In 2002 he graduated as a Kinesiologist at the Institute of Psychosomatic Medicine RIZA of Milan, at the same time he began the training course as a Personal Trainer to achieve the CTF1 certification (Top Level) at the International Science Sport Association "ISSA" in Milan. In 2004 he obtained the Athletic Trainer diploma from the Italian Fitness Federation "FIF". In 2005 he began his specialization, graduating from the Triennial University course in Advanced Nutrition organized by the University of Trieste. In 2009, again at the International Science Sport Association, he obtained first the Postural Trainer diploma and then in 2011 the diploma of Body Composition Specialist. In 2011 he attended the two-year course of the high specialization school in Nutrition and Sport Integration "SaNIS" at the University of Pavia, where he began teaching as a teacher, after having achieved the diploma recognized by the International Society of Sports Nutrition "ISSN". He has been collaborating for years with the most important research institutes in the field of wellbeing alongside internationally renowned professors and researchers to maintain a continuous updating and exchange of invaluable experiences. He regularly organizes seminars and conferences on wellness and lectures at training schools such as: the International Aerobics Wellness Academy "IAWA" and the School of Nutrition and Integration in Sport "SaNIS", at the University of Pavia

La filosofia Equilibrium Food

Prof. F. Marzatico

Honorary President (1954 – 2015)

He graduated in Biological Sciences in 1978 at the University of Pavia and since 1981 he has been a researcher at the Institute of Pharmacology, now Department of Physiological and Pharmacological Sciences, Cellular and Molecular, Section of Pharmacology and Pharmacological Biotechnology. Since 1995 he has been member of the scientific committee and the board of directors of the interdisciplinary center of Sport Biology and Medicine of the University of Pavia. He was a Referee for International Application Grant and a member of the editorial board of the Journal of Sports Medicine and Physical Fitness. She has been entrusted with numerous courses of the 1st level Degree Course in Biological Sciences, Degree courses in Physical Education and Sport Technique (Voghera Branch), Preventive Motory Education and Adapted (Pavia Office), of the Specialization Degree in Science and Techniques Sport and Management of Motor and Sport Activities at the University of Pavia. He also directed the Laboratory of Pharma-biochemistry and published numerous papers in scientific journals and author of as many publications as national and international conference proceedings.

La filosofia Equilibrium Food

Prof. L. Pascazio

He obtained a degree in Medicine and Surgery at the University of Trieste in 1985 and from the same year, he is registered in the professional register of the Medici Surgeons of Trieste. Thanks to this title, from 1985 to 1992, he entered the Complex Structure of Geriatria University Hospital Hospitals Riuniti of Trieste, as a clinical observer, in the field of employment as a specialist in Geriatrics.

Later in 1989, he obtained the Specialization in Geriatrics and Gerontology at the School of Specialization of the University of Turin, from 1992 he became a confirmed researcher, affiliated with the University Hospital of Trieste. From January 2014 he became Head of High Specialization of the Non-Invasive Diagnostics Clinic of the Elder at the Complex Structure of Geriatria University Hospital Hospitals Riuniti of Trieste.

In addition to his professional activity, he has always been actively involved in university teaching, and since 1996 he has been the holder of numerous courses at the University of Trieste. Dall'A.A. 2000/2001 to date is in charge of teaching Clinical Nutrition in the Basic Training Course in Acupuncture established by the University of Milan - Department of Anatomical Sciences and the Phytotherapy Perfection Course established by the University of Milan - Department of Sciences anatomical. He was the author of several publications and articles of international level in the field of diagnostics in general and in particular of the elderly.

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