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We introduce you in a new editorial year of “Ingredienti Alimentari”

 

Here we are in 2024. The critical intersection between food and health is rapidly moving beyond theory; efforts to redefine nutrition education for health professionals and establish links to health insurance and pilot programs for medically tailored product and meal prescriptions are positioned to become policy. The artificial intelligence will offer opportunities for transformation thanks to the ability to process large quantities of data.

We introduce you in a new editorial year of Ingredienti Alimentari, clarifying the state of the art of the nutrition and health sector, already anticipating the third season of our podcast Il Gusto di Saperlo by Sebastiano Porretta, and advising news and insights dedicated to the food research topics.

It’s easy to say diet. In this issue, our expert explains the concept of correct nutrition. And what do gluten-free consumers ask for? We present summaries of some of the communications presented at the 6th symposium of the International Association for Cereal Science and Technology (AISTEC). We write about improving fiber content and fermentations, the techno-functionality of legume flours, exploring the evolution of gluten-free bread, micronized oat crowd, yam and okra powder, and cob fungus.

We publish the report from Gulfood Manufacturing in Dubai and the Accredia special on the effectiveness and efficiency of controls for the organic system.

As usual, we review the most interesting product innovations, as well as natural ingredients, functional foods and drinks, supplements, extracts and proteins, with the latest marketing surveys, applied research, laws, news from the world, and news books.

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