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The latest issue of “Ingredienti Alimentari” is now available

In this issue, chef Di Lorenzi briefly explains the HACCP system in catering at the time of Covid and the Lawers traces a brief history of the origin in the label.

In collaboration with Mintel, we present the most interesting international product innovations such as bread with folic acid and magnesium, drinking yogurt with coffee and acai berries, with added calcium and vitamin D, with probiotics and veg, energy concentrates bio and veg, popcorn with vitamins and minerals, biscuits with analgesic and anti-inflammatory effects and whole grains enriched with plantago seed cuticle. We also feature new approved novel foods, solutions to support the immune system, functional ingredients, veg clean labels, fibers, semi-finished products, veg alternatives to meat, ranging from formulation innovations, applications, and recipes.

New scientific evidences also comes from the world of applied research in biotechnology, microbiology, sustainable production, and enzymatic characterization. We focus on cultivation method, sensory properties and characteristics, and the use of spirulina in food preparations.

As usual, we review new laws, news from the world and topics in food design, marketing surveys, and the upcoming events in agenda.


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