In this issue we explain what are the penalties for the breach of labeling rules and information to the consumer, and we start the detailed study of the system of recall of food products.
The expert in food design explains how the evolution of the cooking show is an experience tool and, from the kitchen, the chef Di Lorenzi makes a list of the different cooking methods with reference to the water function.
We publish the reports of the ISM and Anuga FoodTec in Cologne with a focus on natural ingredients and emulsifiers, alternatives to the phosphates, and organic extracts.
The special marketing & trends features the “double face” ingredients from cooking to beauty, nutraceutical ingredients, and the green tea catechins safety.
Finally, we review production systems, applied researches, new laws, news from the world, and the upcoming events.
