In this issue, we publish a scientific evaluation dedicated to the lupine as an ingredient in bread-making, and the effects on the physico-chemical properties of the flour blends as well as on the bread technological and sensorial quality. We also present the reports of Macfrut in Rimini and Anuga FoodTec in Stuttgart.
Keyword of the June pages: innovation. We mean the processes and supply chain optimization, waste and consumption reduction, and personalized solutions. We mean innovation as a leverage for a development that starts from people, with data at the center of companies’ attention because decisive for digital transformation. Finally, the innovation which helps the industry to reduce rigid plastic in product packaging.
As usual, we review downstream and laboratory solutions, products, applied researches, marketing surveys, news from the world, the upcoming events in agenda, and new books.
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