Functionality, stability and sustainability from new starch technologies: this is the key takeaway from a study by Vilela and colleagues, which analyses the emerging applications of this substance in the food & beverage sector, with a particular focus on the alcohol segment
Yeast-based biosensors represent a versatile and low-cost analytical platform with significant potential for early contaminant monitoring in the beverage industry. The challenge now is to translate this innovation into industrially validated solutions
According to a study, NIR spectroscopy and fluorescence are effective techniques for honey authentication, with fluorescence being particularly sensitive to compositional changes induced by adulteration
This is what emerges from a study by the UIV-Vinitaly Observatory on almost all Italian companies that produce or are developing lines of dealcoholized wines, presented at Vinitaly. The export share stands at 91%, and the bulk of sales are recorded in the retail channel (77%)
A study concluded that fermentation with a probiotic indigenous strain of Pichia terricola significantly improves the functional characteristics of dwarf mandarin purees, offering a valuable biotechnological strategy and a reference for the mandarin industry
The Circana research dedicated to the wine market in large-scale retail trade was presented at Vinitaly during the round table “Wine in large-scale retail trade: market dynamics and emerging critical issues”, organised by Veronafiere, in which producers and distributors discussed the situation in front of an audience of wineries, journalists and sector experts
The results of a study highlight the effectiveness of the proposed treatment in the sustainable valorization of tomato pomace, with potential applications in the industrial sector
The integration of advanced sensors and artificial intelligence holds the promise of sophisticated process control, but industrial validation and shared standards are needed
A study demonstrates a noninvasive optical technique, using near-infrared fluorescence and a special lens geometry, capable of distinguishing red wines through sealed green glass. A single 785 nm source is sufficient to unmask fraud
The results of a study conducted by a group of Italian researchers suggest that the inclusion of cricket flour improves the nutritional profile and increases the resistant starch content of the product, without compromising the technological properties
Mattia Vezzola’s experience and vision have transformed Valtènesi Rosé into a project of finesse, tension and longevity, capable of breaking down historical prejudices and redefining, through Costaripa, the role of Italian rosé in the contemporary wine scene
In the bottling sector, labels are increasingly becoming technical components as well as communication tools: they influence print yield, line stability, bottle washing cycle management, resistance in humid environments and compatibility with recycling processes. They are no longer merely a graphic and communication element applied downstream, but a functional part of the packaging system. This…
