Overcoming distrust and meet the taste of the most skeptical consumers
The use of insects in food is of great interest for the public and the media. But what is meant by “insects”? Which ones are...
Pasta is also affected by food recalls
The Ministry of Health is recalling several batches of pasta withdrawn for contamination by chloroethanol and ethylene oxide.
A new pasta shape from La Molisana
The new pasta shape from La Molisana is called “Rigacuore”, a name resulting from an idea of consumers. Similar to a small maccherone,...
European Commission seeks open debate on new genomic techniques
The European Commission published a study on New Genomic Techniques (NGTs). The study shows that NGTs, which are techniques to alter the...
A new twist on pasta dough could reshape food manufacturing
According to a new study in “Science Advances”, bulky pastas – such as farfalle and fusilli – require more packaging than...
A gluten-free system for Penhandle Milling
The Hereford (Texas) production facility purchased last year by Panhandle Milling has been transformed into a factory dedicated to the...
Sarp: not only fresh pasta!
Sarp always tries to be careful and constantly up-to-date on the fresh pasta sector, in particular on the fresh pasta, to offer machinery...
That’s an innovative whole durum grain pasta
In recent years, research in the food industry has focused on the development of technological processes aimed at the creation of...
Bacillus cereus in fresh pasta products
Fresh pasta and fresh filled pasta products are only apparently simple foods, because they contain only flour, eggs, water (and some other...
The NutriSusFood project
NutriSusFood starts, a project funded by the Italian Ministry for Agricultural, Food and Forestry Policies within the European JPI-HdhL...