ITALIAN FOOD & PACKAGING TECHNOLOGY Vol. 108 - NOVEMBER 2024




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3 - PRODUCT TRENDS
A look at the cocoa and chocolate market - The future of fats and oils market - Frozen foods market worth $363.7 billion by 2028 - The world of protein alternatives market - Coffee: world markets and trade

 

22 - FOOD PROCESSING
3D printing in the food industry - New nut granulator - Bi-directional cooling spiral: optimal solution for the bakery industry - LM’s “Hygienic Design” solutions for confectionery and bakery - Clean belts, safe food: “How to clean a belt” - The effect of homogenisation pressure on the microstructure of milk during evaporation and drying - Acoustic monitoring of coffee during roasting - Unfermented cocoa beans heated in the microwave - Impact of different roasting conditions on coffee characteristics - Extraction of phenolic compounds from grape pomace by ohmic heating

 

34 - PACKAGING TRENDS
Sustainable packaging as the key to combatting food waste - New ReBioCycle project on novel recycling and upcycling solutions for bioplastics

 

40 - PACKAGING EQUIPMENT
The EU packaging & packaging waste regulation flexible solutions for sustainable packaging - SMI solutions for the bottling of Elano water - The best technology for cheese packaging in a controlled atmosphere - Advanced packaging solutions

 

50 - HYGIENE AND SAFETY
Inactivation of Listeria by hydrogen peroxide addition in cheese brines - Disinfection of meat preparation equipment - Milk removal from stainless steel surfaces

 

52 - NUTRITION
Extraction of phenolic compounds from spent coffee ground using natural solvents - Freezing thawing as an accelerating process of wet- and dry-aged beef - Pre-treatments of inoculum for cheese whey valorization - Effect of rosehip flour on the properties of wheat dough and bread - Microwave vacuum drying of dairy cream for a novel dairy product - Ingredient functionality in battertype cake baking - Soy protein and properties of fat-free ice cream - Texturized lentil protein

 

58 - RESEARCH
Beef color and tenderness response to production systems utilizing additive combinations of growth-promotant technologies - Oxidative stability of dark chocolates with essential oils addition - Lipid authentication of butter and margarine - Effect of geminated soybean flour and ultrasonic wave on gluten-free rice cake - Corn cob hemicelluloses as stabilizer

 

62 - NEWS
Circular cell culture system for sustainable meat production - A strategic partnership between Informa and Ipack Ima - Sigep looks to “the world” - International events in Italy

 

64 - COMPANY INDEX