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The November issue of “Ingredienti Alimentari” is now available

The latest issue features a monitoring of the release of chewing gum components during mastication and a study of formulation of a red berry juice containing microencapsulated Saccharomyces cerevisiae boulardii.
We present a law focus about the consumer information and, in collaboration with Mintel, the international showcase of new products continues.
We participated at the study day organized by GSISR on additives in meat preparations and at the meeting of Chr Hansen entitled “The Italian salami meet the global market”; we visited Wiberg, the Austrian manufacturer of spices and herbs, and NUCE in Bologna. For you the our reports.
We publish pages about nutrition, applied research, new consumption, and market research. As usual, news and events.

LATEST NEWS

The latest issue of “Industrie delle Bevande” is now available

  In this issue, you can find more novelties seen at BrauBeviale, in efficiency, circular economy, digital tech, and the reportage of the visit in...

Regulation EU 2024/1002 as regards the maximum levels of perchlorate in beans

  Commission Regulation (EU) 2024/1002 of 4 April 2024 amending Regulation (EU) 2023/915 as regards the maximum levels of perchlorate in beans (Phaseolus vulgaris) with pods

The April issue of “Industrie Alimentari” is now available

  In this issue, we publish a study on traditional PAT agri-food primo-sale cheese, to recover a version as close as possible to the ancient...

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