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  • n.5 - November 2022
  • n.4 - October 2022
  • n.3 - June 2022
  • n.2 - April 2022

Bakery

Plastic components for baking process

D.H. Lamina manufactures plastic components through CNC machining, paying attention to the full compliance with the regulations concerning the food industry defined by the ...

Pasta

Recycling plant for dough scraps

Pasta factories that produce scraps need to grind and reuse them without compromising the quality. The Antenore Visentin plant can transform them into a product...

Sweet&Chocolate

Volumetric dough divider for Panettone and Pandoro

Chosen and appreciated in the industrial but also artisan field, SVP boasts precise and accurate pasta breaking thanks to the internal cutting system. Proposed by...

Meat

Sausages in synthetic casing or calibrated/elastic net

The clipping machine CLXP 260 from Inox Meccanica is designed to automatically fill synthetic or Nutrafilm casings and calibrated/elastic nets with products of different...

Sustainable meat packaging

Packaging

Applications of two-dimensional materials in food packaging

Chinese researchers have summarized in an article (Trends in Food Science & Technology 457) of the Nanjing Tech University recent advances on the applications...

Processing

Thermal power plants: energy efficiency and respect for the environment

For the food industry, energy efficiency upgrades mean a reduction in costs and environmental impact. There are several solutions on the market: Burners, economizers,...

Butterfly valves

Research

An overview of antimicrobial plastics

Plastic food packaging increasingly contains antibacterial agents to prolong the shelf-life of food. Antimicrobial agents are...

Effect of the baking process on the quality of various bakery products

Influence of partial baking time, freezing rate and storage time on the quality of partially...

New approaches to improve the properties of conventional dough and cookies obtained by 3D printing

Effect of high-pressure treatments on the microbiological charge of biscuit dough. Refrigerated dough has a potential...

Development of new confectionery products with improved health properties

New strategy to improve the sensory quality of low sugar gels. Sugar plays a key role...

Development of new process technologies to improve the quality of different pasta products

Effect of an unconventional processing technology on the structure and digestibility of pasta starch. Even though...

Beverage

The quality and sustainability of packaging in the wine industry

Defranceschi to showcase a comprehensive range for the industry: from winery design and technology to Bag-In-Box solutions that deliver market-leading sustainability, plus a versatile...

Tank cutting system

Dairy

CIP washing systems

Sfoggiatech has been designing and building machinery for the food industry for more than 50 years. These include CIP washing systems which guarantee the...

Hygienic double-screw pumps

DOP cheese sweepers

Ingredients