Fruit production in North Africa
13 April 2026
If DjazAgro, the trade fair that for more than twenty years has brought together in Algiers operators, technologies and companies from the
If DjazAgro, the trade fair that for more than twenty years has brought together in Algiers operators, technologies and companies from the
The cultural and symbolic weight of olive oil—at least for the peoples of the Mediterranean—is truly unique. Inside a bottle are concentrated
Pasta is only seemingly simple. Inside a strand of spaghetti there is a very precise physical balance: a protein network that holds
Organic, in Italy and in Europe, has by now become a structural segment of the agri-food sector, with increasingly complex supply chains
We often hear phrases like “the sugar in pasta,” “brown sugar is healthier,” or “if it says no added sugars, then it
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
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