FoodExecutive - All Categories

Published in News
Monday, 27 June 2022 05:00

The summer issue of “Alimenti Funzionali” is now available

While the consumers’ interest in the well-being and multifunctional foods and drinks, rich in nutrients and “pseudo-drugs” grows, our magazine “Alimenti Funzionali” updates and informs you with the latest news…

Published in News
Friday, 24 June 2022 05:35

Innovation, sustainability and technology transfer the success keys of Ipack-Ima

The live return of Ipack-Ima, the first international exhibition for the processing and packaging sector in 2022, represented the synthesis of the best technological solutions in terms of research…

Published in Machines and Equipment
Thursday, 23 June 2022 05:35

Megadyne releases new XMD timing belts

Megadyne introduces a revolutionary game-changer to the Food Industry market - the XMD range of metal and X-ray detectable timing belts. The belts significantly improve the food safety levels through…

Published in Faravelli corner en
Wednesday, 22 June 2022 04:44

Vegetable burgers: fresher for longer

Preventing the formation of yeasts and moulds is a major problem in preserving plant-based burgers. Galimax Flavor F-50 is part of Galactic's Galimax clean label line of natural preservatives.…

Published in News
Tuesday, 21 June 2022 05:35

The June issue of “Pasticceria Internazionale” is now available

Summer dessert, what means today? Which are the ingredients that can give the right freshness? On a thoughts and textures journey, with fruit and vegetables as its common denominator, we…

Published in Ingredients
Monday, 20 June 2022 04:58

Omega-3 through the Lenses of Ingredients

The food and beverage categories are challenged due to dietary and lifestyle changes. Formulating new products that are nutritionally optimized, while providing a great taste experience is likely to…

Published in Applied Research
Friday, 17 June 2022 05:13

Use of egg yolk to imitate meat aroma

Egg yolk contains abundant meat precursors, but its odor is quite different from meat aroma. In a Chinese study, published in Food Chemistry, the lipids in egg yolk were…

Published in News
Thursday, 16 June 2022 03:49

The June issue of “Tecnica Molitoria” is now available

In this issue you can read a scientific study on effects of several commercial or pure lactic acid bacteria inoculants on fermentation profile and mycotoxin contamination in corn silage and…

Published in Applied Research
Tuesday, 14 June 2022 05:13

Collagen/gelatin extraction from poultry skin and deboned meat residues

Collagen is a structural protein found naturally in high amounts in poultry skin and bones. Gelatin is obtained by a partial hydrolysis of collagen under controlled conditions. It is…

Published in News
Friday, 10 June 2022 04:57

The June issue of “Industrie Alimentari” is now available

According to the Osservatorio Immagino data, the Italian food value is increasingly winning in the shopping cart, while fruit and vegetable prices are rising due to the war. These are…