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
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 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
A study shows that the integrated approach developed is promising for determining the misrepresentation of the botanical origin of honey quickly and at low cost
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
The results of a study highlight the influence of the type of sweetener on the quality characteristics of fig jam, identifying cane sugar as the best option for optimising both the nutritional value and the chemical quality and sensory properties of the product
The sustainable packaging tested in a recent study has proved to be a promising option for packaging whole salamis, although the effects caused by condensation require further investigation in order to minimise its impact on product quality
A study by S. Tatasciore et al. provides new insights that are useful for the scalability, development and production of new hop-based ingredients, and paves the way for potential innovative applications