Ingredienti Alimentari

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INGREDIENTI ALIMENTARI Vol. 19 - SEPTEMBER/OCTOBER 2020

 

3 - Unplugged

4 - Edited law

8 - Food safety

10 - Food design

14 - Culinology

18 - Sensory marketing

22 - Marketing & trends

26 - Products & services

44 - Laboratory production

46 - Nutrition safety

58 - Applied research

64 - Marketing

68 - Laws

72 - News78 - Books

80 - Companies’ address

Commission Regulation (EU) 2020/1255 of 7 September 2020 amending Regulation (EC) No 1881/2006 as regards maximum levels of polycyclic aromatic hydrocarbons (PAHs) in traditionally smoked meat and smoked meat products and traditionally smoked fish and smoked fishery products and establishing a maxim...

Alimeco, with a wide range of innovative solutions and natural products for the food industries in applications such as pasta, meat, bakery and snack, for years has distinguished itself for its spirit of innovation setting its products apart from the others. Last year alone Alimeco’s labs have devel...

Gluten-free foods are generally nutritionally deficient and are the source of serious technological constraints. Researchers from the University of Lisboa (Portugal) have evaluate the technological performance of addition of two spirulina biomasses: Arthrospira platensis F&M-C256 and O...

The notion of convenience will take on new meaning at mealtimes as cocooning consumers re-evaluate their priorities. Indeed, the once-appealing notion of 'breakfast on-the-go' may be rendered irrelevant as consumers make more conscious efforts to stay home and slow down their hectic lifestyles, acco...

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Pasticceria Extra

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