The food industry is increasingly turning to artificial intelligence to support its digital and energy transitions
The food industry is increasingly turning to artificial intelligence to support its digital and energy transitions
The IPACK-IMA Technical Scientific Committee made its debut at Fiera Milano with a discussion between regulations, industry and large-scale distribution on the future of plastic in packaging
A study investigated the feasibility of integrating high-frequency induction heating with molten salt thermal energy storage to convert surplus PV electricity into industrial steam
Postbiotics are emerging as innovative functional ingredients for the food industry, thanks to their stability and versatility. From microbiological safety to health benefits, they offer new application opportunities in various matrices, with development prospects linked to technology and regulation.
Precautions to be taken during the transportation of cocoa beans and the evaluation tests to determine their market value
The spray coating method ensures a more uniform finish with less waste and at processing speeds suitable for industrial production
The results of a recent study highlight the promising potential of whey as a sustainable alternative to water in bread-making, offering functional benefits and an opportunity to make better use of this dairy by-product
Nature-inspired strategies not only focus on improving the performance of materials, but also introduce innovative concepts that inspire researchers to develop different and cutting-edge solutions
An LCA study analyses seven beverage packaging formats and their impacts
A new format that intercepts informal occasions and consumers more open to innovation
A recent study highlights that the use of NIR spectroscopy provides additional and complementary information compared to destructive analyses
The recovery of wastewater from brewery processes emerges as a concrete lever to reduce pressure on water resources, especially in areas exposed to increasing scarcity
