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

antonello sannia equilibrium food

Dott. Antonello Sannia


He graduated in Medicine and Surgery in 1978 and specialized in Endocrinology in 1981 at the University of Genoa. In the first half of the 80s, he attended several courses in Phytotherapy in France.

He is currently a lecturer at the post-graduate course in phytotherapy at the University of Siena and Pavia. Member of SIFIT (Italian Phytotherapy Society), carries out his freelance activity in some Specialist Medical Centers in Piedmont, where he coordinates a clinical research group in the phytotherapeutic sector in collaboration with other colleagues.

He has published several scientific articles on phytotherapy in the journal Acta Phytotherapeutica, the official organ of SIFIT (Italian Society of Phytotherapy), and in other international scientific journals. He collaborates with some newspapers (Corriere Salute and others) for the drafting and validation of articles related to phytotherapy. It also carries out scientific advice in the pharmaceutical industrial sector aimed at phytotherapy. He is President of the Italian Society of Natural Medicine (SIMN), a scientific foundation for phytotherapeutic training for doctors and pharmacists, for clinical research in phytotherapy and pharmacovigilance in the phytotherapeutic sector.

He is a member of the Phytonet project, which is a research project on soy isoflavones funded by the European Community. He has carried out and carried out numerous scientific phytotherapy courses for pharmacists, pediatricians, and general practitioners in the ECM program of the Ministry of Health.

chi siamo mark steele

Dott. Mark Steele

Mark Steele was born in Scott City, Kansas, in the United States of America on July 23, 1961. He grew up in the countryside amidst vast cornfields and cow farms. As a boy, he played American football, baseball, basketball, and athletics. From the age of 18, he devoted himself exclusively to basketball and won scholarships at the university to graduate from playing. It was awarded ‘All American’ both for sport and the study. In 1983 he was the third choice of the Los Angeles Lakers in the NBA draft. He had to leave the short sporting career after an injury. Then, he received his first “Summa cum laude” degree in Earth Chemical Science and Plant Physiology at Colorado State University at the end of that year. Determined to change direction, he started his chiropractic school with a degree in Chiropractic at the Palmer College of Chiropractic-West in 1987. From 1988 to 1990, he had his first work experience in Chapel Hill, North Carolina, with the famous chiropractor of applied kinesiology, Walter Schmidt DC. While learning kinesiology and chiropractic techniques, he began playing beach volleyball, becoming a semi-professional. In 1990 he had the opportunity to come to Italy to work at the prestigious Sanrocco Chiropractic of Como, where he still works. Having tremendous personal experience in high-level sport, he knows the sporting reality very well, therefore, adding to this his knowledge in nutrition and nutrition, he can achieve the best performance both to the high-level sportsman and to the usual patient. He has taught diet and nutrition in numerous chiropractic seminars and courses in Italy and throughout Europe. Currently, he applies his techniques exclusively to the Sanrocco Clinic, patients who have problems of all kinds using Chiropractic, food intolerance tests, and nutritional evaluation.