Last Anuga gave us the chance to figure out what was already in the air: there are three drivers of innovation for food products. Sustainability, digitalism, new foods. Will we eat pasta mad... Read more
Consumers in the last ten years have changed their food and purchase choices, moving towards products considered more healthy or otherwise less refined. Read more
It’s no secret that pasta is like a religion in Italy: Italians consume 23 kilograms of pasta per person per year, two times the international average (International Pasta Organization, 2018... Read more
Many people think that the most famous production district of Italian pasta is in Gragnano (Naples), where the only PGI product for durum wheat dry pasta is produced. However, the most exper... Read more
Italian Exhibition Group (IEG), after 7 years of successes and constant development, is relaunching Foodnova (the network of new food requirements, from gluten – and lactose-free to ve... Read more
Ipack-Ima will explore ways of strengthening the processing and packaging supply chain in the food and non-food sectors when it returns for its three-yearly edition in Milan (Italy) between... Read more
In grain processing, packaging is the last step before transporting flour to bakeries and other food processors, rice to distributors or pellets to farms. In many cases – especially in... Read more
Some years ago, Storci conducted a market survey about a project coming from an idea of an Egyptian partner. Read more
