ITALIAN FOOD & PACKAGING TECHNOLOGY Vol. 106 - MARCH 2024
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CONTENTS
3 - PRODUCT TRENDS
Transforming poultry waste into valuable solutions - Facing the plant-based revolution - EU olive oil production update - The world of coffee
14 - FOOD PROCESSING
Process technology advancing: three big trends in focus - Dairy processing equipment: global forecast to 2028 - Sarp at Anuga FoodTec - The world of sieving - The future of chocolate and fat creams: Tecno3 and the P10S - How to design plant protein-based sausages - Ohmic heating-based extraction of biocompounds from cocoa bean shell - The influence of hot-air mechanical drying on the sensory quality of coffee - Effect of pulsed electric field treatment on beef cuts properties -New technology to reduce pathogens in intact eggs
30 - PACKAGING TRENDS
Packaging and sustainability: alternative materials and flexible machine concepts - Food and packaging experts dare to look to the future
34 - PACKAGING EQUIPMENT
Smart intralogistics: innovative solutions for a fully automated supply chain - Innovative solutions for circular packaging (S. Musso) - Innovative packaging solutions from Schubert for high-quality baked goods - P.E. Labellers for Farchioni Olii - Effect of packaging in preventing cholesterol autoxidation in milk chocolates - UVB treatments of packaged ready-to-eat salads
48 - NUTRITION
Are all ultra-processed foods linked to cancer and diabetes? -Natural food colors revolutionizing the palate: unleashing the potential of natural ingredients in the evolving food industry - Common food preservatives has unexpected effects on the gut microbiome - Use of cassava flour in the elaboration of ice cream - Ingredient from the fermentation of brewer’s spent grain liquids
56 - RESEARCH
Influence of pre-baking and frozen storage on the quality of a multi-seed bread - Upcycling soy processing waste for fat replacement in sweet bread - Replacement of nitrates/nitrites in salami by plant extracts - Extraction technologies to produce food-grade hop extracts - Natural whey starter on cheese whey - Improvement of Robusta coffee aroma by treated spent coffee grounds –-Enhancing zein-starch dough and bread properties by addiction of hydrocolloids
62 - NEWS
Distillo lands at Simei 2024: together at Milano in November - International events in Italy
64 - COMPANY INDEX
