The use of nitrites and nitrates is widespread in the production of meat, sausages, cheeses and particularly perishable products, in which they are added with the aim of preventing the development and proliferation of micro-organisms harmful to human health, especially the C. Botulinum. In any case, nitrites and nitrates are not limited to being merely deterrent to microbial proliferation, [...]
On 25 May 2023, the new Chemical Contaminants Regulation will enter into force, definitively repealing Regulation (EC) No 2006/1881. The general objective of the Regulation has remained unchanged and is to set maximum levels for the various contaminants potentially present in the individual product categories, so that foodstuffs listed in Annex I may not be placed on the market, or [...]
Eggs are a nutritious and versatile, relatively cheap and easy-to-find foodstuff that, either directly or as an ingredient in other preparations, characterises the usual diet of a large part of the world's population. Nutritionally, they are a source of protein of high biological value, being complete with all essential amino acids, and are rich in nutrients such as vitamins B12, [...]
The Food Contact Materials sector (FCM) is particularly suited to technological innovation. The so-called "active" and "intelligent" packaging allows interesting applications in food packaging that promote a substantial increase in the commercial life of packaged food. Regulation (EC) 450/2009 defines specific rules for active and intelligent materials and objects in addition to the general rules of Regulation (EC) No. 1935/2004 [...]
In recent years, the attention paid to fermented foods has increased considerably, mainly because they are increasingly classified as "functional foods"defined by the European Commission Concerted Action on Functional Food Science in Europe (FUFOSE) as "foods that demonstrate a beneficial effect on one or more specific functions of the body, beyond nutritional effects, which improve health and well-being and/or [...]
The "fresh" milk that the consumer can buy from the fridge can have a shelf life of about 20 days and maintain the organoleptic and sensory characteristics similar to those of fresh milk. To better understand why we start from the definition of milk, according to the EC Regulation n. 853/2004. Raw milk is defined as "milk produced by the [...]
In almost every country in the world, Italian food products are synonymous with quality and excellence, and are particularly appreciated by consumers. For this reason, the foreign market has always been an excellent commercial channel for Italian companies. It is therefore necessary to remember that the label of a food for markets other than ours, has profound differences compared to [...]
Italian food is loved and appreciated all over the world, synonymous with quality, culture and tradition. Precisely for this reason our culinary excellences are often the subject of food fraud and many products passed off with the “made in Italy” brand turn out to be a poor copy of our specialties. Foods that do not comply with food safety standards, [...]
On 11 September 2020, Legislative Decree 3 September 2020, n. 116, which transposes EU directive 2018/851 on waste and EU directive 2018/852 relating to packaging and packaging waste, in force since September 26, 2020. The new Legislative Decree provides that all packaging is "appropriately labeled according to procedures established by the applicable UNI technical standards and in compliance with [...]
Food labels are the only tool available to the consumer to guide their choices among the crowded supermarket shelves. They represent an effective communication tool and understanding them allows you to make more informed purchases. By providing information on the real characteristics of the product, the ingredients used and the quality, without obviously misleading, food labels allow you to [...]
