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The Summer Issue of Ingredienti Alimentari is now available

Do the new food service formats really work or are they just marketing operations? Chef Marco Di Lorenzi introduces you the key factors for a successful modern food service concept.

Buontalenti is the new protagonist of our excursus in the food design. As an architect from Renaissance, he discovered the zuccotto and the Italian whipped gelato thus becoming one of the first food designer in history.

In this summer issue we publish the report of VitaFoods Europe in Ginevra, the Univar Food Ingredients reportage, and the commented note about the recent milk labelling regulation.

This summer do not lose our review of products, supplements, plant extracts, and probiotics. Also all the new scientifically proved outputs about ingredients and nutrition, such as the study on comparison of polyphenol content, pro- and antioxidant activity and mutagenicity of lettuce and spinaches between organic and conventional crops.

Finally, we present marketing updates, news from the world and the upcoming events for the sector.




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