
All the technology behind a gluten-free pasta
Pasta is only seemingly simple. Inside a strand of spaghetti there is a very precise physical balance: a protein network that holds

Pasta is only seemingly simple. Inside a strand of spaghetti there is a very precise physical balance: a protein network that holds

The growing success of energy drinks—beverages high in stimulant substances and increasingly popular among teenagers and even younger consumers—appears to be driven

Organic, in Italy and in Europe, has by now become a structural segment of the agri-food sector, with increasingly complex supply chains

There is a bowl, almost always shiny, carefully washed, that every day fills and empties in millions of homes. Feeding a cat

If we had to choose a symbolic drink for 2025, we’d have no doubts: the matcha latte. A product that, in a

We often hear phrases like “the sugar in pasta,” “brown sugar is healthier,” or “if it says no added sugars, then it

Over the past decade, January has become a “dry” month. We’re not talking about weather or drought, but about alcohol consumption: originally

Secondary shelf life refers to the behavior of food products once the original packaging has been opened. It defines the period during

Bubbles present a fascinating paradox: they are a strictly physical phenomenon, governed by laws of equilibrium and mass transfer, yet we perceive

It may sound like an overused term, but European regulations are clear: a product is considered sparkling wine only if it is