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INGREDIENTI ALIMENTARI Vol. 18 - JULY/AUGUST 2019
3 - UNPLUGGED
4 - EDITED LAW
8 - FOOD SAFETY
10 - FOOD DESIGN
14 - CULINOLOGY
18 - MARKETING & TRENDS
22 - EXHIBITION
34 - PRODUCTS & SERVICES
42 - NUTRITION
46 - APPLIED RESEARCH
50 - LAWS
54 - MARKETING
62 - NEWS
66 - DIARY
72 - COMPANIES’ ADDRESS
After the usual analysis by the expert in food legislation, in this issue you can find an interesting scientific feature about the bacteria’s classification and characterization, from classical microbiology to the genomic sequencing techniques, in order to establish the presence and the amount of sp...
AromataGroup is a reliable partner for the production of aromatic extracts of plants and herbs, flavors and dyes used in various application fields, in industries such as food & beverage, cosmetics and many others. All products developed and produced by AromataGroup are the result of a close te...
Researchers from the University of Bari (Italy) have studied the nutritional advantages of the use of hemp in the production of bread and the results have been published Tecnica Molitoria (vol 69, n. 12, pagg. 1178-1201, 2018). Lactic acid bacteria were isolated from hemp (Cannabis sativa L.) flour...
Global introductions of food and beverage products that use sweet potato as an ingredient, flavor, or more increased by a compound annual growth rate (CAGR) of 21% for the period from 2015 to 2018, according to Innova Market. This news comes on the heels of the U.S. Department of Agriculture’s (USD...
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