Desarrollo de una línea de repostería saludable sin lactosa en establecimientos de pastelería, caso Chantilly Bake Shop

Abstract

Globally there is an increase in food intolerances, these diseases and intolerances restrict the consumption of some products in the diet of these people; that is why this thesis of applicative character, aims to develop a line of healthy lactose-free pastries for bakery establishments, has seen the need to incorporate the supply of these products, by the increase in the city of Cuenca, people who suffer from this condition or for those who wish to opt for a healthier diet to take care of their health or prevent future illnesses. According to studies by the NCBI (National Center for Biotechnology Information) in Latin America 70% of people in the world suffer from lactase deficiency, which causes this intolerance condition; they tend to withdraw dairy and its derivatives from their daily diet, as these have an impact on their health with several very annoying gastrointestinal symptoms that affect people (Intolerance, 2019). Statistics show that in the population of Latin America more than 70% have lactose intolerance. According to INEC (National Institute of Statistics and Census) Ecuador with a population of the 16.62 million in 2017, more than a third of the inhabitants suffer from this condition, may be suffering from early age or already with a mature age. The purpose of this project is that any bakery establishment in the city of Cuenca can incorporate a line of healthy pastries suitable for people with lactose intolerance, contains recipes validated by professionals, and a marketing plan for the launch of the new line. Keywords: healthy baking, lactose free, bakery, food intolerances