News
Barley-based plastic – one hundred percent biodegradable material
• A new ecological material, made from barley starch mixed with fibers from sugar beet waste, sees the light of day at the University of Copenhagen - a durable material that...
New product launches in the chocolate and ice cream segment
• The chocolate and ice cream industries continue to be at the forefront of innovation, with frequent launches of new and appealing products for consumers. From bold flavor combinations to chocolate…
Nutrition for cognitive health: a growing niche market in consumer preferences
• There is consumer demand and multiple opportunities for innovation in cognitive health foods and beverages. Mood and cognition had become important pursuits even before…
The first European test on genetically edited wheat
• Results of the first ever field study in Europe with a genetically edited (GE) wheat variety showed a significant reduction of up to 45% in the potential carcinogen acrylamide when…
Packaging – biodegradable innovations
• Packaging has long been known as an effective method of protecting food, but also as a means of optimal product presentation. Since their first appearance on supermarket shelves,...
Holographic chocolate – wrapped in the colors of the rainbow
• Holographic chocolate, the spectacular iridescent dessert in the colors of the rainbow, is obtained by tempering the chocolate and pouring it on a foil with a holographic diffraction network (Diffraction Grating Film). Swiss researchers of...
Sorghum, a gluten-free alternative to wheat flour
• Sorghum flour can be used to prepare healthy bakery products Sorghum, the fifth most cultivated cereal in the world, after rice, wheat, corn and barley, is starting to be appreciated...
INDAGRA and INDAGRA FOOD
This year, between October 27 and 31, EXPO INDAGRA - the international fair for products and equipment from the field of agriculture, viticulture and animal husbandry and INDAGRA FOOD &...