It is the only Italian magazine dealing with the world of food ingredients: raw materials, semifinished products, additives, flavours, food colours, sweeteners, improving agents and all the products used in food processing and optimization. Six issues, format 220x290 mm, are published every year, including scientific articles, news and columns concerning the development, use and analysis of ingredients and the marketing of finished products.
Yearly subscription (+ 2 issues of ALIMENTI FUNZIONALI)
Europe € 65.00
Overseas: (air mail) € 95.00
Digital PDF for tablet € 29,99 (VAT included)
INGREDIENTI ALIMENTARI Vol. 19 - MARCH/APRIL 2020
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5 - LETTER FROM THE PUBLISHER
6 - EDITED LAW
10 FOOD SAFETY
14 - FOOD DESIGN
18 - CULINOLOGY
20 MARKETING & TRENDS
24 EXHIBITION (GULFOOD)
42 - PRODUCTS & SERVICES
52 - APPLIED RESEARCH
62 - MARKETING
66 - LAWS
70 - NEWS
78 - BOOKS
80 - COMPANIES’ ADDRESS
Optimal conditions for formulation of cocoa butter substitute (CBS)-based milk chocolate produced in a ball mill with hydrogenated palm kernel oil stearin as CBS were defined by German Researchers using a D-optimal mixture design. In the formulation of chocolate samples, various amoun...
Commission Regulation (EU) 2023/1042 of 26 May 2023 amending Annex II to Regulation (EC) No 396/2005 of the European Parliament and of the Council as regards maximum residue levels for folpet in or on certain products...
Commission Regulation (EU) 2023/1029 of 25 May 2023 amending Annexes III and V to Regulation (EC) No 396/2005 of the European Parliament and of the Council as regards maximum residue levels for phosmet in or on certain products...
The number of people experiencing acute food insecurity and requiring urgent food, nutrition and livelihood assistance increased for the fourth consecutive year in 2022, with over a quarter of a billion facing acute hunger and people in seven countries on the brink of starvation, according to the la...
