Talking about pasta in Italy means retracing the history of this country, its evolution in terms of gastronomy and food and also talking about a food that unites us all in its various shapes... Read more
The history of Italian cuisine is the history of pasta. This, at least, is what one would assume on the basis of how popular such a product has become in the daily lives of Italian people. Read more
The issue of mustard as an allergen in flour products is taking the form of a personalistic challenge in the current legal debate, which risks taking us out of food law. Read more
Sustainability Managers are process experts, active listeners, analysts and, above all, they are able to orchestrate skills and capabilities from inside and outside the company. Read more
French draft law No 3759 of 19 January 2021 aims at introducing, as a misleading clause, the use – outside certain limits – of symbols or words recalling France. Read more
The use of insects in food is of great interest for the public and the media. But what is meant by “insects”? Which ones are “allowed” and what are the relevant regulations? Read more
The environmental impact of the production and consumption of pasta has been the subject of in-depth analyses for years. Important elements of the studies include the use of water and of gas... Read more
Croatia is adopting a new cereal standard which, unless there are obstacles at EU level, is expected to enter into force on June the 1st, 2022, with a one-year transition period. Like all na... Read more
