According to a study, certifications work, but labels must be designed with hierarchy and consistency. Origin and organic remain the key messages, while carbon footprint can enhance the offering only if integrated with balance
Multi-scale guidelines unite chemistry, plant, and impacts; contaminants and quality control decide success
A study evaluated the effects of high pressure treatment on samples of banana and apple purees
A study has developed a compact line that, by integrating hygienic management, cross-flow microfiltration and selective pasteurization of the retentate only with ultra-clean bag-in-box packaging, guarantees safety, sensorial quality and efficiency for small producers
A study has developed a green methodology for recovering the biomolecules of this high added-value ingredient
A review by Indian and Swedish researchers shows that biopolymers with nanofillers extend the shelf life of food
A recent study demonstrates that the TACT methodology enables rapid and reliable measurement of raspberry colour
In 2025, the sector grew by +6.2% compared to 2024. The role of out-of-home is strategic
The results of a recent study show reductions in total viable counts and Pseudomonas spp.
This is proposed by a recent study to optimise processes and improve quality, safety and sustainability in the supply chain
The basket of food products that recall the concept of Italianness on the label is the first in terms of incidence
A reduced asparagine content in wheat flour mitigates the formation of acrylamide in pizza