Italian Food & Beverage Technology

             

IFBT 20 94 cop

 

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ITALIAN FOOD & PACKAGING TECHNOLOGY Vol. 94 - APRIL 2020

 

 

 

3 - LETTER FROM THE PUBLISHER

 

4 - RESEARCH

Turning food waste into healthful delights - Preparation of polylactide film containing garlic extract - Polyamide modified with green tea extract for fresh minced meat active packaging applications - Processing of brewing by-products to give food ingredient streams - Valorization of keratin from food wastes - Performance of multilayer film with insect repellent and antimicrobial activities - Postmortem muscle protein degradation and meat quality - Functionality of strawberry powder of frozen dairy dessert - The influence of packaging glossiness on food perceptions

 

12 - FOOD PROCESSING

Cooling and freezing process - Tanks and processing plants - The maximized freezing efficiency

 

16 - FRUIT AND VEGETABLE

Tomato and fruit processing - Multifruit Coring

 

18 - CONFECTIONERY & CHOCOLATE

Sweet temptation - Innovation, quality and service for candy production - Continuous melters for blocks of fat and butter

 

26 - PACKAGING EQUIPMENT

Cutting-edge technology for packaging quality - Innovation and sustainability in the circular economy - Multihead weighers and VFFS packaging machines - VFFS machines for unit-dose packaging - Continuous wrap-around cartoning machine - Sterilization and packing in pre-sterilized bags - Tailored packaging technology

 

36 - FILLERS CAPPERS

New linear piston filler

 

38 - ANCILLARY EQUIPMENT

Quality systems for flexible automation - Screws for handling products - New featurers for the 3D scanner dedicated to the beverage sector - The Megadyne solution for the food industry - Laboratory mixer - Datalogic solutions to manage industrial applications in a complete safe environment

 

46 - NUTRITION

What and how much we eat might change our internal clocks and hormone responses - Insights into diet, gut bacteria, and chronic diarrhea - High-protein nutritious flatbreads and an option for gluten-sensitive individuals - High-amylose wheat foods: a new opportunity to meet dietary fiber targets for health - Not all saturated fats are equal when it comes to heart health - Flaxseed fiber ferments in gut to improve health, reduce obesity - Healthier “butter” spread almost entirely water - Food textures affect perceptions of healthiness - Glutamate in the brain has unexpected qualities - Drinking low-fat milk is healthier

 

56 - PRODUCT TRENDS

Digestive health gains ground in new product development - Colors & flavors, superheroes of product success - Mintel announces global food and drink trends for 2030 - Ice cream market shifts towards greater pleasure and less guilt

 

64 - PACKAGING TRENDS

Packaging: interface to the digital world - New plastic technologies and alternative bioplastic solutions augment market growth - Single-use plastic packaging in Europe - Top clean-packaging trends of Asia-Pacific food and beverage industry in 2019

 

74 - NEWS

Food fraud: more than just fighting the tip of the iceberg - International events in Italy - Innovation makes it to the meat counter - Paper sacks - Human error as posing the biggest data protection risk for companies - Cibus rescheduled for early September - Vinitaly postponed to 2021

 

80 - COMPANY INDEX

Change: sometimes it is a consequence of innovation, related to the need to keep up with the times and if possible even to anticipate them ... in other situations it is something imposed by external events. Nowadays we are facing the latter situation: we've been forced to change our habits, our beha...

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...

Eating at least two daily servings of dairy is linked to lower risks of diabetes and high blood pressure, as well as the cluster of factors that heighten cardiovascular disease risk (metabolic syndrome), finds a large international study published online in BMJ Open Diabetes Research & Care. The...

EFSA has assessed the risks to public health from Listeria contamination of vegetables that are blanched – scalded in hot water or steam for a short time – before they are frozen. They conclude that the risks associated with the consumption of these products is lower than for ready-to-eat foods such...

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