Secondary shelf life: the “second life” of food products
5 January 2026
Secondary shelf life refers to the behavior of food products once the original packaging has been opened. It defines the period during
Secondary shelf life refers to the behavior of food products once the original packaging has been opened. It defines the period during
The label of a food product has – first and foremost – an informative function: it is the meeting point between regulation,
High Pressure Processing is a “cold” treatment that inactivates microorganisms in solid and liquid foods by applying very high pressures for a
The year 2026 promises to bring tangible changes for the catering and hospitality sector. The picture will certainly become clearer with HostMilano,
There’s an ingredient that often works behind the scenes in sweets, drinks, and sauces. It doesn’t steal the spotlight, but it makes
Available in jars or single servings, formulated for tarts or low in sugar, extra smooth or with fruit chunks — fruit preserves
For those who don’t already know, it always comes as a surprise: ricotta is a child of recycling — or of circularity,
The leavening process is one of the key elements in transforming food from a raw phase to a stable, digestible structure with
In every part of the world, there is at least one sauce that accompanies meat. It’s an ancient, almost ritual gesture: to
There is something that silently and invisibly transforms what we eat. We’re talking about food-grade gases, the unseen protagonists of the food