ITALIAN FOOD & PACKAGING TECHNOLOGY Vol. 110 - SETTEMBRE 2025

 

Sfoglia la rivista gratis QUI

 

DEPARTMENTS

 

3 - PRODUCT TRENDS
The World of Frozen Bakery Products - Sugar: World Markets and Trade - Dietary Supplements Market Overview

12 - FOOD PROCESSING
Iffa 2025: AI, robotics and sensor technology are raising the industry to new heights - Bruno Wolhfarth Pumps and Filters: Tradition and Innovation - Innovation and perfection in the chocolate
industry: the ‘LC’ Cremini Production Line by Tecno3 - Innovation, Specialization, and Tailored Solutions - Megadyne’s MEGALINEAR FC-S sets new hygiene standards for the food processing and packaging industry - Next-Generation Food Safety Technologies - Buffer Systems: the Invisible engine of Line Efficiency - Screw Press-Type Cocoa Butter Extractor for Small-Scale production - Predicting the Fouling Behavior in Heat Exhangers

26 - PACKAGING TRENDS
Smart Food Packaging Market: Global Forecast to 2029 - Microbial and quality attributes of beef steaks under high-CO2 packaging - Cold plasma treatment on packaged poultry breast meat

32 - PACKAGING EQUIPMENT
Italian Packaging machine manufacturers recording over €10-billion turnover in 2024 - Horizontal flow pack packaging machines - Digital ecosystem to enhance labeling machine and production line data with AI and IoT - Highly flexible confectionery packaging line in Serbia

40 - HYGIENE AND SAFETY
Cleanability of stainless steel pipes in the dairy industry - Detecting carob powder adulteration in cocoa - Microbial decontamination of fresh-cut carrots via cold atmospheric plasma - A novel method for the detection of preservatives in milk

44 - NUTRITION
Effect of saturated and unsaturated fat on plant-based cheese - Addition of yeasts and enzymes during cocoa fermentation - Improving butter with hydrogen - Effect of different fibre addition on cookie dough and texture - Improved antioxidant properties of whole-fruit yellow tomato puree - Production of low-lactose and low-serum-protein milk beverages - Development of an innovative stabilizer-emulsifier for ice cream - Gluten migration from biodegradable food contact materials and celiac disease - Roasted and unroasted cocoa nibs in cereal bars - Application of yellow mustard gum in preparation of egg-free mayonnaise - How to make legumes easier to digest

52 - RESEARCH
The influence of milk fat content on the extrusion of rennet casein emulsion gels - Pumpkin cellulose in pasta and bread - Rice husk cellulose nanocrystal for enhancing ice cream - Enhancing the quality of Ghanaian cocoa - Impact of different fermentation times on coffees - Antimicrobial efficacy of a blend against Salmonella on chicken hearts and livers - Non-thermal pasteurization of milk by elongated electrode moderate electrical field - Effect of the addition of cocoa sweatings on roasted cocoa liquor - Effects of ultrasound pretreatment on flavor of dry-cured ham slices - Immunocastration and fatty acids of pork meat for sliced meats - Improving the quality of Arabica coffee through roto- aerated drying - Influence of different electrical stimulation systems on beef quality and palatability

60 - NEWS
The success of Ipack-Ima marks a turning point in processing & packaging - The hospitality world meets in Milan at Host 2025 - International events in Italy - Cibus Tec Forum 2025 and Onfoods Together

64 - COMPANY INDEX