The same production system is often used for several types of product inside the same factory. Therefore, it may happen that food containing allergens or “allergens for exclusive use” or wit... Read more
Whether as a main component in preparations such as “pasta all’origano” or as an essential ingredient in sauces, pizza, and meat, oregano is undoubtedly the aromatic herb queen of the Italia... Read more
According to the latest statistics, in the rich countries, consumers’ choices are based not only on product quality (which must be good and safe in terms of health and hygiene), but also on... Read more
Pasta is a typical product of the Mediterranean area which nevertheless has a growing success in many other countries of the world. The pasta quality is assessed mainly using both chemical a... Read more
Last August, Italy showed up in Berlin at the XXII European Athletics Championships with the conference “Health and longevity with the Mediterranean Diet – New targets for Chefs”. The ... Read more
For years monitoring the quality of pasta has been a very manual task. Even in the era of computing, it’s been challenging to really know what’s happening throughout the production process.... Read more
In a laboratory or a plant where stuffed fresh pasta is produced, two types of products are stored. Products “containing common allergens” – i.e. substances or food containing allergen... Read more
Italian pasta supremacy at a global level runs the risk of being jeopardized by international aggressive competitors, like Turkey. Although Italy is still the leading pasta producer with 3.3... Read more
