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New graphics, more topics and podcasts: Alimenti Funzionali is new!

Starting from this issue, Alimenti Funzionali expands its editorial attention, also featuring nutricosmetics, flavourings, catering, and insect flours. And a first series of our podcast will soon be launched. Sebastiano Porretta, the scientific coordinator of our magazine, presents Il gusto di saperlo: curiosities about the food world, from prehistory to the now.

 

FOCUS ON

Quick to cook (correct cooking and convenient use of energy).

– The recipe: baked cabbage with fresh aromatic herbs and mustard sauce.

Metagenics: the interview to Evy Van Eenoo, the marketing director for Italy.

 

In this issue, we discover functional cereals, with an examination of technical data, varieties and nutritional aspects for a more conscious diet, by the healthy food designer Monia Caramma. Experts write about diabetes and powerlifting, and low-calorie diets and physiopathology of ketogenesis. Aldo Bongiovanni explains why edible insects represent a sustainable alternative, the repulsion’s reasons, nutritional values and risks.

We review the most interesting news from the functional and free-from segments, products and news from the applied research in sports nutrition, weight management, beauty, health and wellness.

Here you can read the latest issue of “Alimenti Funzionali”

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