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INGREDIENTI ALIMENTARI Vol. 20 - JULY/AUGUST 2021
3 - Unplugged
4 - Edited law
8 - Food safety
12 - Food design
14 - Culinary
16 - Marketing & trends
20 - The company
24 - Products & services
38 - Applied research
50 - Marketing
62 - Laws
66 - News
70 - Books
72 - Companies’ address
Commission Regulation (EU) 2021/1110 of 6 July 2021 amending Annexes II and III to Regulation (EC) No 396/2005 of the European Parliament and of the Council as regards maximum residue levels for ametoctradin, bixafen, fenazaquin, spinetoram, tefluthrin and thiencarbazone-methyl in ...
Commission Regulation (EU) 2021/1098 of 2 July 2021 amending Annexes II, III and IV to Regulation (EC) No 396/2005 of the European Parliament and of the Council as regards maximum residue levels for 24-epibrassinolide, Allium cepa L. bulb extract, cyflumetofen, fludioxonil, fluroxy...
Today’s consumers think differently about the food they eat. More conscious of their health and wellbeing - and the world around them - than ever before, they are actively looking for natural, healthy ingredients with inherent health benefits. They are in search of products that go beyond great tast...
When it comes to natural colors for bakery and specialty pasta, in order to achieve long-lasting results it is important to work with ingredients wisely. Alimeco developed a number of solutions for naturally coloring pasta and bakery products to be used together in order to create a powerful...
