Published in News
The new issue of Ingredienti Alimentari is now available
In this issue we publish the study of the development of functional food enriched with tartary buckwheat.
We present the news at ProSweets of Colonia and Fi Europe of Paris.
In our Reportage we present Eridania Italia; with the contribution of the Italian chef Di Lorenzi we write about street food.
We review the latest in products and marketing, results of applied research, new laws and news from the world.

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