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The latest issue of “Ingredienti Alimentari” is now available

 

In this issue we introduce you in natural flavours’ innovation and development, one of the topic of our magazine. Hosted by New Flavors, with CEO Monia Floridi, we investigate the role of research, quality, and sustainability. Flavors are also protagonists in the products section, alongside vegan ice cream with carob protein, wholemeal panettone, sourdoughs, and tailor-made food solutions.

A new study on trends and technological innovations in sports drinks comes from research: our publication highlights specific functionalities and production sustainability, regulations and nutritional claims, clarifying osmolality and pH, electrolytes, carbohydrates, proteins, and lipids.

Gut health is increasingly recognized as a crucial factor in personalized nutrition. María Mascaraque, for Euromonitor International, explains that it is possible to unlock the power of the intestine-brain axis, while a postbiotic bread is gleaming on the innovation future.

Focus on new labelling proposals and a balanced diet model for the lunch break at work. As usual, we review products, applied researches, laws updates, news, and books.

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LATEST NEWS

Regulation EU 2024/1314 and 1318 as regards maximum residue levels for certain pesticides in food

  Commission Regulation (EU) 2024/1314 of 15 May 2024 amending Annex III to Regulation (EC) No 396/2005 of the European Parliament and of the Council as regards maximum...

The May issue of “Industrie Alimentari” is now available

  In this issue, we publish a study to determine the presence of histamine in canned mackerel (Scomber japonicus-Scomber colias) marketed in Sardinia (Italy) by...

Effect of pulsed electric field treatment on beef cuts properties

  The effect of pulsed electric field (PEF) treatment on beef cuts was performed by Czech Researcher based on two consecutive experiments and the results...

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