In this issue, we publish a review of the studies involving a reformulation of a functional gelato, examining the nutritional benefits and the effect on physical and sensory properties. Also we report the latest scientific data about the maturation influence on the beef quality, the energy enhancement of cheese whey, size and distribution of ground particles to reshape the coffee properties, the effect of homogenization at very high pressure on sweet buttermilk.
We publish the second part of Interpack report, with process solutions and digital services, as well as machines and equipment, robotic solutions for downstream and logistics, people-centric packaging innovations, and new analysis tools.
We present the trends and consumer behavior in the Future of Food and what the Gruppo Prodotti a base vegetale di Unione Italiana Food report: under 35 people love plant-based products
because sustainable, in defense of the environment.
Finally, as usual, we review packaging, new products, marketing surveys, laws, news from the world, and the upcoming events in agenda.
