Italian Food & Packaging Technology

             

 

IFPT 22 11 INSTA

 

ITALIAN FOOD & PACKAGING TECHNOLOGY Vol. 102 - NOVEMBER 2022

 

Browse the magazine for free HERE

 

DEPARTMENTS

 

3 - PRODUCT TRENDS

Fresh peaches and cherries: world markets and trade - Plant-based meat market worth $8.3 billion by 2025 - Doubling global potato production in 10 years is possible - Lactose-free products market worth $18.4 billion by 2025 - Spices and seasonings market forecast

 

14 - FOOD PROCESSING

Fruit and vegetable processing market worth $11.8 billion by 2027 - Sublimation fits to today’s healthy food requirements - New solutions for Servomech screw jacks with brushless servomotors - Clip removing and cutting machine - XMD metal and X-Ray detectable timing belt range - SARP, same passion, new graphic - Tailor-made solutions - Melt continuously and in a small space - A mild and innovative solar drying process to provide high quality products - Impact of ultra-high-pressure homogenization of buttermilk for the production of yoghurt - Impact of overhead pressure during mixing on the quality of sandwich bread

 

30 - PACKAGING TRENDS

Bioplastics 2023-2033: technology, market and forecasts - Aseptic packaging demand to grow 5.5% annually - Capsules growth is slowing down and competition intensifies in aluminium - VTT develops transparent cellulose film to replace traditional plastic - Researchers develop plastic film that can kill viruses using room lights - The microperforated packaging design for fresh-sliced mushrooms

 

38 - PACKAGING EQUIPMENT

Flexible automation solution for cardboard packaging - Monobloc case packer with pick & place system - P.E. Labellers at Simei: labeling innovation for wine & spirits – Influence of room layout on airflow distribution in an industrial fruit store - Automatic tray sealing machine - SKIN packaging technology

 

48 - NUTRITION

Making butter-like spreads healthier - Quinoa sourdough- based biscuits with high antioxidant activity - Canola and olive oil galled emulsions as fat placers in beef burgers – Cistus ladanifer seeds: from ancient snack to novel and sustainable food ingredient - Bread as probiotic carriers - Oral processing behaviours and taste intensity - Effect of freezing treatment of soybean on soymilk nutritional components - Functional oil/vinegar dressing

 

54 - RESEARCH

Simultaneous detection of four main foodborne pathogens in ready-to-eat food - Natamycin, a biofungicide for managing major postharvest fruit decays of citrus - Use of oleogels to replace margarine in steamed and baked buns - Genome-edited Saccharomyces cerevisiae strains for improving fermented foods - Micellar casein and cheese product storage - The impact of plasma processing and pulsed electric field on the viability of probiotic yoghurt drink - Smartphone biosensor for detection of ochratoxin A in wine and coffee - Effect of ozone and antimicrobial treatments on the shelf life of packaged cauliflower

 

60 - NEWS

Sigep 2023, the “dolce”ß communities begin the countdown - Beer&Food Attraction and BBTech Expo to be held in February - International events in Italy - Macfrut 2023 with many new additions

64 - COMPANY INDEX

Skim milk concentration is an energy-intensive process and is a prerequisite step during skim milk powder production. To achieve a high dry matter (DM) of 40%, a mild and thermal energy-saving, two-stage membrane cascade consisting of reverse osmosis (RO) and nanofiltration (NF) was developed as an ...

  The determination of the levels of roasting of cocoa relies on expensive analytical equipment, sensory panel, and, in the cases of small processors and growers, empiricism. In this Canadian study published in the Journal of Agriculture and Food Research, cocoa beans were roasted for 10-40 m...

  Reduce, Reuse and Recycle are three imperatives the packaging industry is focusing on, in order to promote the use of sustainable materials such as rPET, 100% recycled film and cardboard, that, thanks to their high recycling rate, comply with the so called 3 Rs. The companies of the food, b...

  Lactose-free milk is rising in popularity among consumers due to its claim to be a better digestible product compared to regular fluid milk. For that reason, concentrating on this food is a good alternative for increasing its versatility and usability in different dairy industry segments. Bl...

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