FoodExecutive - Ingredients

Published in Laws
Monday, 19 October 2020 06:03

Regulation EU 2020/1419 as regards the use of ascorbic acid (E 300) and citric acid (E 330) on vegetables

ommission Regulation (EU) 2020/1419 of 7 October 2020 amending Annex II to Regulation (EC) No 1333/2008 of the European Parliament and of the Council as regards the use of ascorbic…

Published in Laws
Wednesday, 23 September 2020 05:50

Regulation EU 2020/1255 as regards maximum levels of polycyclic aromatic hydrocarbons (PAHs) in smoked products

Commission Regulation (EU) 2020/1255 of 7 September 2020 amending Regulation (EC) No 1881/2006 as regards maximum levels of polycyclic aromatic hydrocarbons (PAHs) in traditionally smoked meat and smoked meat products…

Published in Ingredients
Thursday, 17 September 2020 05:48

The All New Natural Colors by Alimeco

Alimeco, with a wide range of innovative solutions and natural products for the food industries in applications such as pasta, meat, bakery and snack, for years has distinguished itself for…

Published in Applied Research
Monday, 14 September 2020 06:12

Effect spirulina incorporation on the properties of gluten-free fresh pasta

Gluten-free foods are generally nutritionally deficient and are the source of serious technological constraints. Researchers from the University of Lisboa (Portugal) have evaluate the technological performance of addition of two…

Published in Laws
Monday, 31 August 2020 06:16

Regulation EU)2020/1163 authorising a novel food

Commission Implementing Regulation (EU) 2020/1163 of 6 August 2020 authorising the placing on the market of vitamin D2 mushroom powder as a novel food under Regulation (EU) 2015/2283 of the…

Published in Ingredients
Thursday, 20 August 2020 06:05

Effect of grape pomace addition on properties of durum wheat pasta

Researchers from the University of Verona (Italy) have studied the effect of grape pomace addition on the technological, sensory, and nutritional properties of durum wheat pasta and the results were…

Published in Applied Research
Thursday, 13 August 2020 06:06

Selection of non-Lactobacillus strains to be used as starters for sourdough fermentation

The suitability of forty-one non-Lactobacillus strains to be used as selected starters for sourdough fermentation was evaluated by Italian Researchers of the University of Bari and the results were published in…

Published in Faravelli corner en
Friday, 24 July 2020 05:48

Plant-based nutrition: Faravelli's solutions

ProVeg International recently interviewed more than 6,000 consumers in nine European countries, to identify priorities for the improvement and development of plant-based products, based on experience in purchasing and consumption.…

Published in Laws
Thursday, 16 July 2020 06:36

Regulation EU 2020/973 regarding the use of a novel food

Commission Implementing Regulation (EU) 2020/973 of 6 July 2020 authorising a change of the conditions of use of the novel food ‛protein extract from pig kidneys’ and amending Implementing Regulation…

Published in Laws
Friday, 10 July 2020 06:15

Regulation EU 2020/916 authorising the extension of use of xylo-oligosaccharides as a novel food

Commission Implementing Regulation (EU) 2020/916 of 1 July 2020 authorising the extension of use of xylo-oligosaccharides as a novel food under Regulation (EU) 2015/2283 of the European Parliament and of…