Every year, 600 million tons of wheat and maize flour are produced and consumed in the form of noodles, pasta, bread and other flour products. Fortification of industrially produced wheat an... Read more
The static drying process of pasta is probably the most popular stabilization method of this product, since small and medium homemade discontinuous systems are much more common and widely-sp... Read more
A few grams per thousand of all you eat: this is the average quantity of herbs, spices, and aromatic blends used in general food products. If we’re only considering weight, then it would be... Read more
The presence, in corn and other cereals, of molds that can produce mycotoxins is a serious problem from an health and economic point of view. In particular environmental conditions, such as... Read more
Shelf-life refers to the period of time during which under reasonably foreseeable conditions of storage, distribution and use, a food product can be considered safe and in optimal condition.... Read more
The pasta of the future in fine dining? Glocal recipes that respect traditional Italian regional dishes, fast and alternative cooking methods (steam, sous-vide…), creativity, new influences... Read more
Pasta has had some hard times. It found itself cornered by a barrage made by war to carbohydrates (taken as a whole, without any distinction), paleo-diets (editor’s note: eating following th... Read more
The term “food basket” in India actually means a real basket that an average Indian woman takes to shop for groceries and food. Some decades ago, her basket (now a days, “his” too) would con... Read more
