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INGREDIENTI ALIMENTARI Vol. 18 - MAY/JUNE 2019
3 - UNPLUGGED
4 - EDITED LAW
8 - FOOD SAFETY
12 - FOOD DESIGN
16 - CULINOLOGY
20 - MARKETING & TRENDS
24 - PRODUCTS & SERVICES
44 - LABORATORY PRODUCTION
46 - APPLIED RESEARCH
54 - MARKETING
60 - LAWS
66 - NEWS
72 - DIARY
78 - BOOKS
80 - COMPANIES’ ADDRESS
Commission Implementing Regulation (EU) 2019/760 of 13 May 2019 authorising the placing on the market of Yarrowia lipolytica yeast biomass 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....
Greater levels of specific antioxidants were associated with particular colorations of tomato fruit. These genotypes could be used either directly as food or in breeding programs to recover greater levels of functional compounds such as carotenoids, tocopherols, anthocyanins, and vitamin C. Natu...
Once again this year, numerous companies have chosen TUTTOFOOD – at fieramilano until Thursday 9 May – to present their most interesting new products. Here are just some of the most original and innovative things we’ve seen in the booths during the first two days of the event. Felicia, pasta wit...
Faravellli has been rewarded as “Distributor of the Year 2019” by Kappa Bioscience during the latest edition of Vitafoods 2019. "I am really happy for this award - said Tiziana Ferrari Coordinator of Faravelli Nutra Division in Italy. For me and my team is an important recognition of our efforts an...
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