Diet and nutrition

People who have celiac disease become sick after consumption of food with gluten, a component of wheat and that we found in foods such as pasta, bread, cereals and pizza. (more…)

Mozzarella, the most famous Italian fresh cheese, isn’t only delicious in taste but it has some nutrition property good for your health. (more…)

Cheese is one of the most a delicious Italian specialty but it is also a nutritional powerhouse, rich in protein, phosphorus and calcium. (more…)

Mark Schatzker, author of the Dorito Effect: the surprising new truth about food and flavor, has recently published an editorial piece in the Wall Street Journal where he talk about how flavor can drive our nutrition. (more…)

Global food security is one of the most important topic for change the face of food industry in terms of quality and innovation. At Expo Milano 2015, food industry leaders are working to share examples of rural and urban innovation, in order to a global food security. (more…)

  What do you know about tomatoes? They are a type of vegetable, grow in sunny countries and they are the main ingredient of many delicious recipes, included the typical pasta sauce. Thanks to the last scientific studies, there’s something more to know and one reason more to eat them! (more…)

Health property of olive oil have been recognized since 1970s, with a famous research about the connection between heart diseases and consume of extra virgin olive oil. (more…)

  The pasta dilemma: what kind of pasta shapes today? And the sauce?   For most people Italian pasta is a simply interchangeable food, where every kind of shapes is good and every kind of sauce is good..so every mix is good. (more…)

How many times have you heard “What’s your favorite ice cream?” And do you know that you can pick between 600 different ice-cream flavors? But today, the question is different: (more…)

Food, by nature, is perishable. Without intervention, food falls victim to the forces of nature, namely bacteria, yeast, and fungus, and begin to degrade. The effects of food spoilage are not only unappetizing, but the agents of spoilage can also cause food borne illnesses or even death. For thousands of years, humans have been using various methods to prolong the freshness and safety of their food in order to stabilizing their food supply. While some of these methods are relatively new, many of them date back to ancient times. We may have refined the processes and come to better understand…

Increasing consumer demand for transparency has led to a growing number of food traceability certification schemes and analytical tools. Consumer concerns about food safety have led to new traceability schemes for a wide range of ingredients, including soy, sugar and corn. The growing importance of transparency presents fresh challenges for the food industry. Food companies and retailers need to decide which ingredients to focus on and then select suitable traceability or sustainability schemes. Another factor driving this demand is the rising incidence of food fraud such as the horsemeat scandal. It is estimated that up to 10% of all food…