Ingredienti Alimentari

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INGAL 20 03 cop

INGREDIENTI ALIMENTARI Vol. 19 - MAY/JUNE 2020

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3 - UNPLUGGED

4 - EDITED LAW

6 - FOOD SAFETY

10 - FOOD DESIGN

12 - CULINOLOGY

14 - MARKETING & TRENDS

20 - IN THE FOREGROUND

26 - EXHIBITION (FI EUROPE)

38 - PRODUCTS & SERVICES

52 - MARKETING

58 - LAWS

68 - APPLIED RESEARCH

74 - NEWS

80 - COMPANIES’ ADDRESS

An Agricultural Research Service (ARS) team in Peoria, Illinois, has devised a procedure for using bacteria to convert glucose from bread waste into value-added products such as ascorbic acid (vitamin C), which is used in everything from food and beverages to pharmaceutical and personal-care product...

Commission Implementing Regulation (EU) 2020/916 of 1 July 2020 authorising the extension of use of xylo-oligosaccharides as a novel food under Regulation (EU) 2015/2283 of the European Parliament and of the Council and amending Commission Implementing Regulation (EU) 2017/2470....

Commission Regulation (EU) 2020/856 of 9 June 2020 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 cyantraniliprole, cyazofamid, cyprodinil, fenpyroximate, fludioxonil, fluxapyroxad, imazalil, isofetamid, ...

Commission Regulation (EU) 2020/785 of 9 June 2020 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 chromafenozide, fluometuron, pencycuron, sedaxane, tau-fluvalinate and triazoxide in or on certain product...

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