In this first issue of the year, you will find a scientific paper with the effects of partial replacement of durum wheat re-milled semolina with ‘Signuredda’ bean flour on the physico-chemical and technological features of doughs and breads during storage.
What drives innovation in food products? We publish an updated overview of what we’ve seen at the show around the world: innovation in the spotlight at Gulfood Manufacturing in Dubai; success for ISM Middle East; intelligent intralogistics will be a topics at Anuga FoodTec show; recyclable and functional alternatives to plastic at Prosweets in Cologne.
How much plastic do we eat? We present a contribution written by Emiliano Caradonna, CEO of Qwarzo, to illustrate the impact of microplastics on people’s health, the regulatory scenario and the debate between recycling and reuse and the paper renaissance.
We review machines and equipment, downstream solutions, packaging and new products, marketing surveys and applied researches, laws and news from the world.
As usual, we feature new books and the upcoming events in agenda.
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