It is the only Italian magazine dealing with the world of food ingredients: raw materials, semifinished products, additives, flavours, food colours, sweeteners, improving agents and all the products used in food processing and optimization. Six issues, format 220x290 mm, are published every year, including scientific articles, news and columns concerning the development, use and analysis of ingredients and the marketing of finished products.

Yearly subscription (+ 2 issues of ALIMENTI FUNZIONALI)
Europe € 65.00
Overseas: (air mail) € 95.00
Digital PDF for tablet € 29,99 (VAT included)

INGREDIENTI ALIMENTARI Vol. 18 - JANUARY/FEBRUARY 2019

INGREDIENTI ALIMENTARI Vol. 17 - NOVEMBER/DECEMBER 2018

INGREDIENTI ALIMENTARI Vol. 17 - SEPTEMBER/OCTOBER

INGREDIENTI ALIMENTARI Vol. 17 - JULY/AUGUST 2018

INGREDIENTI ALIMENTARI Vol. 17 - MAY/JUNE 2018

INGREDIENTI ALIMENTARI Vol. 17 - MARCH/APRIL 2018

INGREDIENTI ALIMENTARI Vol. 17 - JANUARY/FEBRUARY 2018

INGREDIENTI ALIMENTARI Vol. 16 - NOVEMBER/DECEMBER 2017

INGREDIENTI ALIMENTARI Vol. 16 - SEPTEMBER/OCTOBER 2017

INGREDIENTI ALIMENTARI Vol. 16 - JULY/AUGUST 2017

INGREDIENTI ALIMENTARI Vol. 16 - MAY/JUNE 2017

INGREDIENTI ALIMENTARI Vol. 16 - MARCH/APRIL 2017

INGREDIENTI ALIMENTARI Vol. 16 - JANUARY/FEBRUARY 2017

INGREDIENTI ALIMENTARI Vol. 15 - NOVEMBER/DECEMBER 2016

INGREDIENTI ALIMENTARI VOL. 15 - JULY/AUGUST 2016

Poor diet is recognized as a major risk factor that can be modified to prevent the growing prevalence of noncommunicable diseases globally and the deaths attributed to them. Enhancing the nutritional quality of staple foods such as cereals offers a promising strategy for addressing poor diets. Whole...

In a market where personalisation, digital technologies and alternative foods are on the rise, the definition of nutraceutical is evolving.  We want your insights on the biggest trends in the nutraceuticals industry, giving you the opportunity to share what ‘nutraceutical’ means to you.  Stakehold...

The global bakery ingredients market was valued at $12,588 million in 2017 and is projected to reach $18,596 million by 2025, growing at a CAGR of 5.0% from 2018 to 2025. According to the report titled, 'Bakery Ingredients Market by Type and Application: Global Opportunity Analysis and Industry Fore...

Researchers from Poland have published on Italian Journal of Food Science 30, (4): 762-774, 2018 a study to improve the textural properties of dough and the physicochemical properties of gluten-free breads derived from mixtures. The mixtures contained hydroxypropyl cellulose, soy protein isolate, in...

FoodExecutive

Database Articoli

Pasticceria Extra

Tuttogelato

tuttogelato

www.tuttogelato.it

Alimenti Funzionali


Copyright © 1998-2019 Chiriotti Editori srl Tutti i diritti riservati
Viale Rimembranza, 60 - 10064 Pinerolo - To - Italy - P.IVA e C.F. 01070350010 - Tel. +39 0121.393127 - Fax +39 0121.794480 - email info@chiriottieditori.it | Disclaimer