Functional pasta with omega-3 and 6
Another type of functional pasta that is important from a nutritional and physiological point of view is represented by products containing...
The production process of fresh pasta
Dry pasta and fresh pasta: two products of excellence in Italian culture and gastronomic tradition, whose differentiation is based...
The ICARDA durum wheat program to combat climate change
The international center for agricultural research in the dry areas (ICARDA; www.icarda.org) was funded in 1977 in Beirut, Lebanon under...
Breeding for yield potential and stability at CIMMYT
The International Maize and Wheat Improvement Center (CIMMYT) has been improving low-latitude spring durum wheat for more than 6 decades...
Shape-shifting pasta: Hebrew University unveils ultra space efficient solution
Researchers at the Hebrew University, Israel, have developed a technique for manufacturing pasta that can be “pre-programmed” for...
Digital transparency solutions for the agri-food sector
Arevolution is underway for consumer trends in the agri-food sector, with a larger selection, more and more accessible information and...
Fruclass, the task force to certify the quality of the supply chain is born
A historic event for the durum wheat and pasta supply chain, which can now count on a system to control quality all the way from the field...
Selectum and Bühler create an innovative, healthy, CO2 – neutral snack
Austrian start-up Selectum and Swiss technology group Bühler have jointly created a new, healthy snack category – small, crunchy...
Dry pasta lines manufacturing dry pasta? It’s easy with Storci
Dry pasta is an iconic product of Italian business. Easy to manufacture and very widely consumed, according to ISMEA (the Research...
Industry 4.0 and IoT, Storci is a step ahead of his competitors
The Fourth Industrial Revolution (or Industry 4.0) is the ongoing automation of traditional manufacturing and industrial practices, using...