FiE 2022. After show
Dear Mr/Mrs, We would like to thank you for visiting our stand at the FiE exhibition in Paris. We enjoyed…
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In farming focussed on change, people are talking about SORGHUM
Sustainable development and the “green economy” are major themes also in agriculture, with the quest for ever more food raw…
FiE 2021. After show
Dear Mr/Mrs, We would like to thank you for visiting our stand at the FiE exhibition in Frankfurt, and also…
Microbiological load: how to manage it with thermal processing treatments validated by laboratory analyses
The issue of bacterial load is one of the most problematic components in the processing of cereals, pulses and oilseeds,…
MILLET: an ancient cereal, and a noble protagonist of the future
Today, millet, like rice and corn, represents an important alternative for gluten-free diets. Will it really be a protagonist of…
The important role of diet and life style in the prevention of diseases
The COVID-19 pandemic has raised the issue of disease prevention through healthy lifestyles and nutrition. Specifically, how much can nutrition…
Making topping and inclusion products: CerealVeneta’s experience
The call to naturalness The presence of a cereal or seed coating on a croissant or bread, recalls a beautiful,…
Do wholemeal products equal better health?
Every day consumers receive a lot of news about the healthful (sometimes almost miraculous) qualities of many food products. Rampant…
“Mild roasting”: how to enhance the aromatic component of cereals, seeds and pulses
An idea that comes from the past In the Apulian peasant tradition, the “burnt” wheat is a product derived from…
Can oxidation and lipase issues in semi-finished products be avoided without using “E” numbers?
Nutritional and functional characteristics of wholemeal products In nature, raw materials such as cereals, legumes, special seeds and their derivatives…