ITALIAN FOOD AND PACKAGING TECHNOLOGY Vol. 98 - SEPTEMBER 2021

 

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4 - CONSUMER TRENDS
Immune health concerns here to stay - Bakery consumers are split in attitudes towards bread and cakes

 

8 - FOOD PROCESSING
Cooling processes for fruit snacks and desserts - Pastry, bakery and pizza equipment - Sourdough fermentation technology - Continuous grinding and refining plants for cocoa beans - Tailor-made solutions

 

16 - MILK AND CHEESE EQUIPMENT
Aflatoxin M1 in milk and cheese: an overview on the analytical technologies

 

18 - PACKAGING TRENDS
Seeking new sources of raw materials for paper and cardboard - Effectiveness of gelatine and chitosan spray coating for extending shelf-life of vacuum-packaged beef - Storage stability of whole milk yoghurt packaged in polylactic acid and polystyrene - Active packaging for fresh-cut iceberg lattuce - Effects of packaging color on expected flavor, texture, and liking of chocolate

 

24 - PACKAGING EQUIPMENT
Italian packaging machinery: firsthalf 2021 sales return to 2019 levels - Multi-configuration and multi-technology automatic labelling machine - Save energy and help the environment with Air Master - Optimizing Coffee Capsule packaging line - A flexible flow-wrapping machine for a wide selection of biscuit varieties

 

32 - PRODUCT TRENDS
3 strategies for plant-based brands to stay ahead of the competition - Greater focus on flavours as sports nutrition mainstreams - Mintel expects fibre and next-generation stevia to shake up sugar reduction - Flavor is king, but in not the only trend in ice cream - Naturally sweeter approach to reducing. sugar in food and beverages - Coffee conscience: half of all global coffee launches are sustainable - Stone fruit production in European Union

 

46 - NUTRITION
The Mediterranean athlete’s nutrition: are protein supplements necessary? - Rosemary flowers as edible plant foods - Wheat bread supplemented with the desert truffle Terfezia boudieri flour - Carob bean: a new perspective for functional food Can cassava improve the quality of gluten free breads?

 

50 - RESEARCH
New food freezing concept improves quality, increases safety and cuts energy use - Using the cryostabilising protein-polysaccharide composition for chopped meat products - Fouling and cleaning of plate heat exchangers: dairy application - Lactococcus lactis subsp. Lactis for active packaging - Moringa oleifera L. leaf powder as ingredient in gluten-free biscuits - Identification of mechanically separated meat with an innovative ultrasonic method - Application of sonodynamic therapy for foodborne pathogens disinfection - The impact on quality of exogenous and
endogenous lipids during sponge cake making - Basil seed gum edible films incorporated with Artemisia sieberi and Achillea santolina essential oils - Pulsed light for the sanitation in the winemaking industry

 

58 - NEWS
Cultured meat may not be more sustainable than traditional meat - Confectionery industry is sounding the alarm - Green Strategy vs Green Washing - Sigep 2022, the Italian dessert and coffee ambassador returns in January - Pharmintech and Ipack- Ima together in Milan in 2022 International events in Italy

 

64 - COMPANY INDEX