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ALIMENTI FUNZIONALI Vol. 11 - MARCH 2019
3 - Unplugged
4 - Food law
6 - Functional trends
10 - Weight management
12 - Beauty
14 - Health & wellness
22 - Nutrition & fitness
28 - Workout
34 - Food
42 - New suggestions
50 - Recipes
52 - The company
54 - News
62 - Limitless contaminations
64 - Companies’ address
In this issue you can find a review of vegetal ingredients, new solutions for gluten & dairy free products, soluble fibers, natural flavours, and energy drinks. In collaboration with Mintel, we present the most interesting international innovations such as vitamin added jellies, bio drinks, veg...
Once again this year, numerous companies have chosen TUTTOFOOD – at fieramilano until Thursday 9 May – to present their most interesting new products. Here are just some of the most original and innovative things we’ve seen in the booths during the first two days of the event. Felicia, pasta wit...
A study, published in the American Journal of Physiology - Endocrinology and Metabolism, that fermentation of flaxseed fibers in the gut changes the microbiota to improve metabolic health and protect against diet-induced obesity. The organisms that live in the digestive tract (gut microbiota) play ...
Portuguese Researchers have carried out a study in order to assess the combined effect of guar gum (GG) and water content (WC) on the rheological properties of batter, and the physicochemical and textural properties of bread. The result was published in the European Food Research and Technology. 245...
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