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The summer issue of “Ingredienti Alimentari” is now available

In recent years, the use of food delivery has achieved increasing popularity; in the summer issue of “Ingredienti Alimentari” we feature the issue of food safety and, concerning waste and “deadlines”, our expert in legislation outlines the issue recently questioned by the European Commission.

We focus on food design, culinary techniques, and the Uniglad Ingredients company.

We present new clean labels, new generation protein flours, the evolution of bread making, high bioavailability ingredients, supplements, and fibers. On the research front, we publish the latest studies on the nutraceutical potential of industrial and agricultural tomato waste, probiotics for plant-based fermented beverages, sunflower protein content for gluten-free bread, and potential applications of turanose as a sucrose substitute.

We review the most interesting international products, in collaboration with Mintel gnpd, services, applied researches, marketing reviews, new laws, news from the world, and book news.

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