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INGREDIENTI ALIMENTARI Vol. 21 - NOVEMBER/DECEMBER 2022
5 - UNPLUGGED
6 - EDITED LAW
10 - FOOD SAFETY
14 - FOOD DESIGN
18 - ACCREDITATION
22 - MARKETING & TRENDS
26 - CONFERENCES
30 - PRODUCTS & SERVICES
50 - PRODUCTION LABORATORY
54 - APPLIED RESEARCH
66 - MARKETING
76 - LAWS
82 - NEWS
92 - BOOKS
96 - COMPANIES’ ADDRESS
Americans have sung about amber waves of grain for years, but soon, we might have to add more colors to that ode, as USDA’s Agricultural Research Service (ARS) releases newly-developed purple and red varieties of rice. In addition to being beautiful, the novel grains pack a nutritional punch...
The FARAVELLI International team is set to feature at stand 7.1D52 at the forthcoming FiE Europe event on 6-8 December in Paris, France. Paris is the ideal place because Faravelli has now been present in France with its own commercial resources for some time: in France Faravelli o...
Fratelli Pagani SpA, specialist in the production of flavourings, spices, and exclusive ingredients for the food industry, proudly announces the opening of its new Spanish branch "Fratelli Pagani Ibérica". This is an important step for the Company, which aims to consolidate its presenc...
In a study published in Food Research and Development journal by Chinese Researchers, coconut milk was used as the main raw material, without the addition of any animal-based ingredients, to prepare coconut plant-based yoghurt using lactic acid bacteria fermentation. Sensory scores we...
