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INGREDIENTI ALIMENTARI Vol. 19 - MAY/JUNE 2020
Download a free copy HERE
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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