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.

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INGAL 19 05

 

INGREDIENTI ALIMENTARI Vol. 18 - SEPTEMBER/OCTOBER 2019

 

3 - UNPLUGGED

4 - EDITED LAW

8 - FOOD SAFETY

12 - FOOD DESIGN

16 - CULINOLOGY

18 - MARKETING & TRENDS

22 - EXHIBITIONS (VITAFOODS - IFFA)

34 - PRODUCTS & SERVICES

48 - APPLIED RESEARCH

54 - LAWS

60 - MARKETING

74 - NEWS

78 - BOOKS

80 - COMPANIES' ADDRESS

The innovative and functional blends developed by Leben Ingredients have been designed in order to implement a portfolio dedicated to fulfil needs of customers and consumers who operate into pasta and bakery fields.  Into the Application Lab, our skilled technicians use selected and high quali...

ommission Regulation (EU) 2020/1419 of 7 October 2020 amending Annex II to Regulation (EC) No 1333/2008 of the European Parliament and of the Council as regards the use of ascorbic acid (E 300) and citric acid (E 330) on white vegetables intended for further processing....

In this issue we explain what enzymes are and how they work, their applications for the food sector and the most topical aspects. Among the main food trends of the moment, there are also the fermented foods; in collaboration with our expert we discover which are the most common in our gastronomic cu...

From coffee to flours, but also cocoa and premixed products for cakes, ice creams and energy bars: conveying the processing of food products is a vast and complex world, in which the respect for the raw materials is essential in order to preserve the characteristics of products. NTE Process is the ...

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