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The Summer Issue of Ingredienti Alimentari is now available

Do the new food service formats really work or are they just marketing operations? Chef Marco Di Lorenzi introduces you the key factors for a successful modern food service concept.

Buontalenti is the new protagonist of our excursus in the food design. As an architect from Renaissance, he discovered the zuccotto and the Italian whipped gelato thus becoming one of the first food designer in history.

In this summer issue we publish the report of VitaFoods Europe in Ginevra, the Univar Food Ingredients reportage, and the commented note about the recent milk labelling regulation.

This summer do not lose our review of products, supplements, plant extracts, and probiotics. Also all the new scientifically proved outputs about ingredients and nutrition, such as the study on comparison of polyphenol content, pro- and antioxidant activity and mutagenicity of lettuce and spinaches between organic and conventional crops.

Finally, we present marketing updates, news from the world and the upcoming events for the sector.

 

 

 

LATEST NEWS

Regulation EU 2024/1611 authorising the placing on the market of a novel food

  Commission Implementing Regulation (EU) 2024/1611 of 6 June 2024 authorising the placing on the market of isomaltulose powder as a novel food and amending Implementing...

With a new president and an extended range of downstream solutions, Vinitech-Sifel is stepping up its commitment to the sector

  The date has already been set: Vinitech-Sifel will be held at Bordeaux Exhibition Centre from 26 to 28 November. The world's leading event for...

The latest issue of “Industrie Alimentari” is now available

  In this issue, we publish a scientific evaluation dedicated to the lupine as an ingredient in bread-making, and the effects on the physico-chemical properties...

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8-12/09/2024, RIMINI
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