INGAL september 2017

Ingredienti Alimentari

Magazines

INGREDIENTI ALIMENTARI Vol. 16 - SEPTEMBER/OCTOBER 2017

CONTENTS

5 - Unplugged

6 - The influence of yeasts on beer bottle refermentation
L. Canonico - M. Ciani - G. De Francesco - E. Ciani - G. Perretti

The bottle conditioning is a biological stabilization method used to prolong the stability and shelf-life of beer. It occurs at the end of primary fermentation, adding fermentable sugar, and in some cases a yeast diverse than the yeast used in the primary fermentation. In this work, the evaluation of the use of a selected strain of Saccharomyce scerevisiae and three non-Saccharomyces yeasts in order to investigate the influence on the quality of the beers. In the case under review, these yeasts have been able to coexist with the starter strain used in the primary fermentation. However, no statistically significant difference was found among the samples.

DEPARTMENTS

16 - Edited law

20 - Culinology

24 - Food design

28 - Marketing & trends

32 - Exhibition report (IFT)

42 - Products & services

52 - Applied research

56 - The company

58 - Marketing

64 - Laws

74 - News

78 - Books

80 - Advertisers’ list - Companies’ address

Innovation makes it to the meat counter: here is how an Italian business brings together industry and consumers

Alimeco—a young company in Italy, wants to revolutionize the meat industry. How? Natural innovation. This is their answer to problems felt by the whole sector. Lifestyles evolve, just like consumption patterns change and expectations towards products grow. It is the consumer to rule, and when i...

Functionality of strawberry powder on frozen dairy desserts

US Researchers investigated the potential use of freeze-dried strawberry powder as a stabilizer in frozen dairy desserts and the results were published in Journal of Texture Studies. Five different dessert mixes were developed that contained 0%, 2.5%, 3%, 3.5%, and 4% strawberry powder. An addition...

Regulation EU 2020/24 authorising an extension of use of chia seeds as a novel food

Commission Implementing Regulation (EU) 2020/24 of 13 January 2020 authorising an extension of use of chia seeds (Salvia hispanica) as a novel food and the change of the conditions of use and the specific labelling requirements of chia seeds (Salvia hispanica) under Regulation (EU) 2015/2283 of the ...

Regulation EU 2020/16 authorising the placing on the market of a novel food

Commission Implementing Regulation (EU) 2020/16 of 10 January 2020 authorising the placing on the market of nicotinamide riboside chloride as a novel food under Regulation (EU) 2015/2283 of the European Parliament and of the Council and amending Commission Implementing Regulation (EU) 2017/2470....