The overarching theme “Oil is Innovation” will take center stage at the third edition of the B2B event dedicated to extra virgin olive oil, scheduled for January 28–30, 2027, at the Fiera del Levante in Bari
The overarching theme “Oil is Innovation” will take center stage at the third edition of the B2B event dedicated to extra virgin olive oil, scheduled for January 28–30, 2027, at the Fiera del Levante in Bari
This is the conclusion reached by the European Food Safety Authority (EFSA) following the re-evaluation of the sweetener
More than three out of four businesses report stable or growing revenue, and 63% are on track to meet their 2026 targets. Furthermore, 88% of companies view export prospects for the 2026–2027 period positively or stably—an increase compared to the previous survey—while 42% plan to invest in renewable energy or energy efficiency to address rising energy costs
Doubts about the compatibility of the national label provided for by the law of 9 March 2022 with the principle of free movement of goods in the internal market set out in Article 34 of the Treaty on the Functioning of the European Union
Advanced computer vision models can play a key role in automated manufacturing processes, increasing production speed while simultaneously reducing labor costs
This technology has significant potential for food automation. The challenges lie in flexibility, hygiene, durability and cost-effectiveness. Only if these conditions are met will it be able to evolve from an innovative solution into a stable component of automated food production lines
Comparison of recycled PET and rPET blends for food applications
Malt production is a vital link in the European brewing supply chain, acting as a bridge between barley-growing regions and an ever-evolving beer market
A group of Ecuadorian researchers has developed an advanced robotic arm designed to wrap chocolates
According to a study, manufacturers, the supply chain and consumers are driving the shift towards more sustainable packaging
The event, organised as part of the ENEA-SAIE Masterclass, will take place on 16 September and is aimed at designers, technicians, installers, energy consultants and professionals in the construction sector
A small number of ingredients – sugar, glucose syrup (starch-based or glucose-based), organic acid (if used) and flavouring – do not always mean that the production process is simple. The case of hard sweets is a prime example
