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The September issue of “Industrie Alimentari” is now available

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.

LATEST NEWS

22nd World Congress of Food Science and Technology IUFoST

  The 22nd World Congress of Food Science and Technology (IUFoST) will take place in Rimini from 8 to 12 September 2024. For the first...

Vinventions introduces VINTOP Infinite: a revolutionary, digitally enabled screwcap

  Vinventions, the global leader in closure solutions, announces the launch of VINTOP Infinite, an exclusive wine screwcap (BVS standard) featuring cutting-edge digital printing technology....

Impact of different roasting conditions on coffee characteristics

  A Brazilian work aimed to evaluate the physicochemical changes during the roasting process of Robusta and Arabica coffee.  The highest content of total phenolics was...

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18-21/06/2024 - SHANGHAI, CINA
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