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The November issue of Industrie delle Bevande is now available

In this issue we publish a scientific study regarding the influence of Saccharomyces and non-Saccharomyces yeasts on beer re-fermentation process.

In September we took part to the annual meeting in Artimino in order to discuss about results, objectives and prospects of the PET process. The complete report is published in this issue.

The focus on energy and sustainability is dedicated to the best actions to increase the energy efficiency in micro-breweries.

We also review machines and equipment, containers and caps, ingredients and new products, solutions for hygiene, and the latest international market surveys.

Finally, news from the world and the upcoming appointments for the sector.

 

LATEST NEWS

Synergistic use of fermentation and extrusion processing to design plant protein-based sausages

The synergistic effect of lactic acid fermentation and high-moisture extrusion processing of pea protein on the microbiological and sensory properties of plant-based sausages was...

Regulation EU 2024/1022 as regards maximum levels of deoxynivalenol in food

  Commission Regulation (EU) 2024/1022 of 8 April 2024 amending Regulation (EU) 2023/915 as regards maximum levels of deoxynivalenol in food

The April issue of “Tecnica Molitoria” is now available

  In this issue we present a scientific study about the fresh pasta production enriched with vegetables powders obtained with an innovative technology. Then, we publish...

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