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The September Issue of Ingredienti Alimentari is now available

In this issue we publish a scientific evaluation of treatment with natural olive flavour to improve the quality of salami in tub.

We publish the report of IFFA show in Frankfurt and a complete section dedicated to flavours, natural solutions, specialty products, gluten free ingredients, probiotics, and functional proteins. In addition, a focus on edited law and culinology with our experts.

We review the latest international product trends, the results of applied research, new laws and regulations, and marketing reports. 

Moreover, news from the world and the upcoming conferences and exhibitions.

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