IFM’s PI1xxx pressure sensors are ideal for measuring pressure in tanks containing food-grade liquids and are certified to EHEDG and FDA standards
The GEA range comprises four models capable of reaching 400 bar, with capacities ranging from 700 to 18,000 l/h
Icotek’s MSMC modular, stackable cable retainer can be easily extended by stacking it or aligning it with others
Microline’s new EVO6 combines high operating speed with careful handling of bagged or boxed food products
The second-hand machines selected by BBM Packaging are designed to meet a range of bottling production requirements
In the Metodo Classico sparkling wine segment, technological innovation must go hand in hand with operational continuity and safety. To…
O-I, protagonista mondiale nella produzione di packaging in vetro per il settore del vino e del food & beverage, introduce…
The company offers a wide range of reliable and practical solutions for quality control in the drinks industry
The annual event for the national and European beer ecosystem dedicated to microbreweries and medium-large breweries
How can the beer supply chain be managed as a single digital workflow to improve efficiency and competitiveness?
Dreams always find a way to come true. Just like Alberto and Chiara’s. From a flash of inspiration to the launch of a range of craft beers produced on a contract basis
The art of brewing in the Marche region tells its story. Together with Carlo Cleri, Birrificio dei Castelli and Styles Craft Brewery, we explore the dynamics of a constantly growing industry. A reflection of a region that embodies an enterprising and vibrant spirit
A study explores how mixed reality can enhance the sensory experience of drinks
As the food industry increasingly adopts the principles of the circular bioeconomy, microalgae-derived hydrogels represent a promising alternative to petroleum-based materials, thereby leading to the development of environmentally friendly materials
A study shows how to incorporate artificial intelligence into the drinks industry, making the most of existing data, people and processes
A study highlights the potential of using egg white powder and resistant starch to improve the nutritional value and glycaemic response of gluten-free bread
