Since the turn of the century, Afghanistan has emerged as one of the world’s largest importers of flour, consistently ranked among the top three annually along with Uzbekistan and Iraq.
We are here publishing the IGC’s five-year global supply and demand projections which are being released to the public in full for the first time this year. (more…)
When can a food be regarded as functional? The answer to this question is contained in the editorial published in this issue of Professional Pasta. (more…)
In the “Market research on Indian food processing and packaging machines” conducted in Turkey by the Dtm Center for Export Promotion and Study, it is declared that India has a significant potential in terms of milling technologies. (more…)
The annual international meeting of pasta major experts and manufacturers took place in Istanbul, Turkey, on the occasion of the World Pasta Day 2013, where the Conference “Pasta: the sustainable, healthy and delicious food” was held. For the occasion, the town along the Bosphorus hosted producers, economists, nutritionists, opinion leaders and media from all over the world, to celebrate an ancient food rich in history, by now present on the tables and in the dining customs of many countries. (more…)
Celiac disease, a permanent intolerance to gluten, manifest itself following ingestion of wheat gluten proteins in genetically predisposed subjects. Consumption of little gluten amount cause... Read more
Although several scientific studies suggest that regular consumption of pasta is recommended within a healthy and balanced diet, an article published by The Wall Street Journal on October 12, entitled “Italy loses its taste for pasta”, subsequently taken up by various newspapers, contains some misleading statements to the readers that may instead induce them to consider pasta a fattening food. (more…)
