As the food industry increasingly adopts the principles of the circular bioeconomy, microalgae-derived hydrogels represent a promising alternative to petroleum-based materials, thereby leading to the development of environmentally friendly materials
As the food industry increasingly adopts the principles of the circular bioeconomy, microalgae-derived hydrogels represent a promising alternative to petroleum-based materials, thereby leading to the development of environmentally friendly materials
Costa Arènte views sustainability as both an operational and cultural framework, integrating biodiversity, innovation and supply chain accountability into a production model capable of translating the terroir of the Valpantena into measurable value, rather than merely a claim
The CONAI General Report announces that, in Italy, 10 million 970 thousand tons of materials deriving from packaging have found a second life in 2025. Adding the numbers of regeneration and recycling to those of energy recovery, the share of used packaging diverted from landfill goes beyond 86%
Data and machine learning transform efficiency and quality in microbreweries
The consumer accepts “green”, but only if it remains practical to use
From high pressures to electric fields: innovative technologies transforming the food industry, balancing efficiency, sustainability, and challenges for large-scale adoption
Steam production is a key element in food industry processes. Today, however, amid concerns about sustainability, energy costs, and new technologies, the sector is undergoing a profound transformation that is paving the way for more efficient and less impactful solutions
The food industry is increasingly turning to artificial intelligence to support its digital and energy transitions
Assoimballaggi companies say they are ready for the challenge: a strategic lever to relaunch the sector and look to the organic market
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 has found that adding skins and seeds to tomato sauce increases the levels of bioactive compounds, whilst the inclusion of vegetables provides an additional nutritional benefit
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