The research project conducted by Labcom (Laboratory of Research on Business Communication of Università Cattolica del Sacro Cuore of Milan) and specifically by a research team led by Stefan... Read more
The fresh filled pasta is the result of mixed different raw materials (even 25-30). For example the eggs, which are the preferred substrates for the growth of microorganisms, have a high moi... Read more
«It all began with the idea of making gluten free pasta», Felice Andriani says. He is the founder of Andriani, a pasta processing plant dedicated entirely to making gluten free pasta. Read more
Garlic is surely cheaper than celebrated pepper, nutmeg, mace, and oregano and that may be the reason why one does not speak or read much about it. However, its unique aroma and tangy taste... Read more
Sorghum is an important cereal for feed but can be used also for food. Why? Because it is gluten free, so it is useful for people who suffer from coeliac disease. Moreover it has a lot of po... Read more
According to research “Global Instant Noodles Market describing the Product / Business Scope, Overview and outlook”, the global demand for instant noodles is expected to reach 145.8 billion... Read more
According to data from Information Resources, a Chicago-based market research firm, in the 52 weeks ended Feb. 24, in Us dollar sales in the spaghetti/macaroni/pasta (no noodles) category to... Read more
Barilla Group completed the $65 million expansion of its pasta plant and integrated durum mill in Ames. The expansion has boosted the facility’s production capacity to 200,000 tonnes of dry... Read more
