The cultivation of MON810 genetically modified maize as well as the cultivation of GMOs in general have been banned in Italy. The Ministerial decree has been extended for 18 months: no biotech plants can be produced on the Italian territory. (more…)
Technical suggestions for a perfect product
When asked what the best properties for long-rising time flour are, millers often give different answers:
W that may differ by one hundred points, different water and protein absorption. The same can be said when defining the properties of biscuit or grissini flours.
Everyone agrees only on fresh pasta flour and the properties that it must have to obtain a perfect product. Experts give some definitions below. (more…)
It is difficult to sum up in a short report the large number of problems that affect any industrial sector, especially the one of “alimentary pasta”. In fact, in this sector, the interests of the main different players – from agriculture to industry – are interwoven and players’ needs hardly find mutually shared solutions.
The future of functional pasta relies on two basic conditions:
1)functional pasta is “normal” food, not a pharmaceutical product and, as such, it resumes all the natural properties of this food, including traditions, habits and gastronomic culture; (more…)
What is functional food and which are the characteristics it must have to be defined as such? This is such a simple and instinctive question that it may sound obvious; however, the answer will be not really complicated, but rather complex. (more…)