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
To produce excellent pasta you cannot ignore the characteristics of the raw materials, which must be excellent. However, the entire production process has a significant influence on quality:... Read more
Dehydrated powdered spinach, commercially named “flour spinach”, is the main ingredient of green pasta. In Italy it is used to prepare lasagna, tagliatelle or tomake spinach fillings. Read more
An international consortium has sequenced the entiregenome of durum wheat- the source of semolina for pasta, a food staple for the world’s population, according to an article published in Na... Read more
