E
ating
disorders
definitely
changed the life of Ana Paula
Carneiro Monteiro, a resident of
Porto Alegre, capital city of Rio
Grande do Sul. Diagnosed with
celiac disease, eight years ago, and with
milk allergy, she initially felt fenced in by
the new restrictions in her diet. After all,
to refrain from these two common food
components, directly or indirectly pres-
ent in lots of dishes, is not an easy task.
The need for coming up with an answer to
permanent and drastic change induced to
the search for new and convenient eating
models, a fact that eventually changed her
personal, family and professional life.
“The family meals were adapted and,
after several attempts, became attractive
and delicious. Little by little, what was sup-
posed to meet my needs and the needs
of my children became attractive to peo-
ple who are subject to food restrictions but
wereunable to findniceanddeliciousprod-
ucts, nor could they havemeals outside the
home”, she says. Therefore, in a very unpre-
tentious manner, four years ago, company
Ana Monteiro Alimentos, specialized in glu-
ten free and milk free food, was created.
“Thismodest start paved theway for a soci-
etywithEduardoPovoas, and thekitchen in
her home became too small to meet grow-
ing demand”, she recalls.
In April 2016, the industry began to
supply cafeterias, hotels and convenience
stores. “Our mission consists in supplying
the market with safe and special products,
beautiful anddelicious, improving thequal-
ityof lifeof peopleand society”, sheempha-
CompanybasedinRioGrandedoSul
specializesintheproductionofgluten
freeconfectioneries,withrecipesbased
onflourandricebranoil
Delicious
diet
sizes. With recipes based on flour and rice
oil, the new brand worked its way into the
27th Rice Harvest Opening Ceremony, in
Cachoeirinha (RS). At the invitation of the
Rio Grande do Sul Rice Institute (Irga), the
entrepreneurs made it to the rice promo-
tion and value stand, offering tasting ses-
sions of a selection of cakes and quiches.
“Rice is hypoallergic. There are studies
that go so far as to demonstrate that it is
neutraceutic, as it is nutritious and healthy.
For its smooth flavor, it turns out to be the
only option to abundantly replace wheat
flour in the food for celiac patients”, Ana
Paula reiterates. Now, the factory, which
employs two workers, uses some 150 kilo-
grams of rice flour a month, besides 50 lit-
ters of rice oil, on average. With the prem-
ise of careful manipulation, preventing any
cross contamination, more than 30 recipes
are produced. The factory is located in the
District of São Geraldo, in Porto Alegre, and
supplies households and companies. Learn
more about the brand of her work: access
sitewww.anamonteiroalimentos.com.br.
Ana Monteiro happily attended the Rice Harvest Opening Ceremony
Inor Ag. Assmann
93
