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The latest issue of “Ingredienti Alimentari” is now available

In this issue, you will find the analysis by our Author and scientific coordinator Sebastiano Porretta, recently elected in the new IUFoST Council, about the use of sensory tests and on consumers in the media, with our books Chiriotti Editori.

We publish the recent developments in the evaluation of aromatic ingredients recognized as safe by the Food Additives Amendment, with reference to the 29th Flavor Extract Manufacturers Association publication. In collaboration with our experts, we present the case of a decision on pasta, an affair with a wide press that leaves many doubts for the operators, and in terms of food safety, we explain what is the role of the food chain in the antibiotic resistance transmission.

If the Ho.Re.Ca., in rapidly evolving, introduces the Smart Kitchen model 4.0 system, the period we are experiencing makes us strongly nostalgic for a culinary journey in our Italy, among the great kitchens as well as those of mothers and grandmothers. For this reason, we take you on a journey from North to South with chef Di Lorenzi, to discover styles, anecdotes, and little secrets.

We publish the most interesting international news in the bio, vegan, superfood and functional segments, and the products and services now in the national market, such as innovative functional blends, clean label formulations based on fibers, plant based foods, natural yeasts ...

As usual, we review the results of recent applied researches, marketing surveys, new laws, news from the world, the upcoming appointments in the agenda, and new books.

 

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