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INGREDIENTI ALIMENTARI Vol. 21 - JULY/AUGUST 2022
DEPARTMENTS
5 - UNPLUGGED
6 - EDITED LAW
10 - FOOD SAFETY
14 - FOOD DESIGN
18 - CULINOLOGY
20 - MARKETING & TRENDS
24 - EXHIBITION (VITAFOODS EUROPE)
32 - THE COMPANY
36 - PRODUCTS & SERVICES
42 - APPLIED RESEARCH
48 - LAWS
58 - MARKETING
64 - NEWS
68 - DIARY
72 - COMPANIES’ ADDRESS
While Cas9-based genome editing enabled precise and sophisticated genetic perturbations in conventional and non-conventional yeast strains, its applications for food fermentations have been extremely limited. In order to improve quality and flavor of various yeast-fermented foods, US Resear...
It’s evident that an increasing number of European consumers are choosing more often to eat plant-based meat alternatives. The preferences for consumption are on constant change and today it becomes more important than ever to understand what the plant-based consumer really wants. In Kerry ...
Commission Regulation (EU) 2022/1290 of 22 July 2022 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 ametoctradin, chlormequat, dodine, nicotine, profenofos and Spodoptera exigua mult...
Commission Regulation (EU) 2022/1264 of 20 July 2022 amending Annex II to Regulation (EC) No 396/2005 of the European Parliament and of the Council as regards maximum residue levels for fludioxonil in or on certain products...
