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The November issue of “Ingredienti Alimentari” is now available
The latest issue features a monitoring of the release of chewing gum components during mastication and a study of formulation of a red berry juice containing microencapsulated Saccharomyces cerevisiae boulardii.
We present a law focus about the consumer information and, in collaboration with Mintel, the international showcase of new products continues.
We participated at the study day organized by GSISR on additives in meat preparations and at the meeting of Chr Hansen entitled "The Italian salami meet the global market"; we visited Wiberg, the Austrian manufacturer of spices and herbs, and NUCE in Bologna. For you the our reports.
We publish pages about nutrition, applied research, new consumption, and market research. As usual, news and events.

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