ITALIAN FOOD & PACKAGING TECHNOLOGY Vol. 103 - APRIL 2023

 

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DEPARTMENTS

 

3 - PRODUCT TRENDS

Global opportunity for Hard-Boiled confectionery - Industry faces an opportunity challenge for ‘real food’ - Global forecast on cocoa and chocolate market - High competition in the confectionery market - The plant-based protein market

 

18 - CONSUMER TRENDS

Consumers seek out brands that respond to their core values - More consumers seek nutrient-dense foods while meat-reducing slows

 

24 - FOOD PROCESSING

Food Automation Market worth 12.26 billion USD - The world of continuous melting inaugurates a new era - Meet Sarp at Interpack - No compromise in Food Safety - Combination of plasma processing and pulsed electric field on the characteristics of yoghurt drink - Simplified model of airflow and heat transfer in a pallet of food product generating heat - New technology to produce meat analogues with soy, pea and gluten - Whole peanut milk production - A novel technology for high-moisture textured soy protein

 

36 - PACKAGING TRENDS

Food: packaging against waste - Electron beam irradiation of vacuum-packaged pork - The role of packaging on the flavor of fluid milk - Packaging for beverages is growing more sustainable - Dairy packaging market: global opportunity and industry forecast - Research on the structure of the PET bottle bottom - Effects of irradiation on the shelf-life and quality of vacuumpackaged beef steaks

 

50 - PACKAGING EQUIPMENT

Industrial packaging: for safe travels around the globe - Simple, flexible automation: beyond the machine - The labelling solution preferred by Wine & Spirits - Reduce, reuse, and recycle: SMI solutions for a compact, eco-sustainable end of line

 

60 - NUTRITION

New rice grains with dazzling color and flavor - Improving flavour and texture of B12-fortified bread - Potential of raw and fermented maize gluten feed in bread making – Increasing the content of lactose-free milk macronutrients - Cassava starch as a novel gluten-free for baking product - Rosemary extract as drink ingredients - Extruded snacks from pulses and pseudocereal proteins - Effects of soybean oil body as a milk fat substitute on ice cream - Chickpea extract as leavening and anti-staling agent for gluten-free breads - Study on optimization of preparation process of coconut plant-based yoghurt

 

68 - RESEARCH

Bringing your food full circle - Potential of lactic acid bacteria to produce functional fermented whey beverage - Aloe vera and carrageenan based edible film improves storage stability of ice cream - A comparative study between freeze-dried and spray-dried goat milk - Evaluation of quality changes of cloudy mixed juices after high pressure processing - Effects of ultra high pressure-magnetic field treatment on stored shrimp - Improving fresh cheese shelf-life through hyperbaric storage - Techno-functional properties of black soldier fly larvae - Novel lactic acid bacteria starter from insect microbiome to plant-based fermentations - Effect of roasting degree on major coffee compounds - Extruded mozzarella cheese properties influenced by renneted casein gels

 

76 - NEWS

Fresh fruits and nuts processing - First USDA winter peas for food - Cellular agriculture key technology for food security - International events in Italy

 

80 - COMPANY INDEX