Food Executive

In this issue we feature the main topics of our time: sustainable production and processing, food security, promoting sustainable consumption, food waste and fighting food fraud, by means of the latest marketing data and experts’ note.

Consumers, frightened by the pandemic, are looking for products that can improve their immune and mental systems health. Our consumption habits are changing: e-commerce channels and the development of products for domestic consumption are growing, at the same time consumption on the go and impulse buying are slowing down.

The case of Farm to Fork, the strategy outlined in the European Green Deal to develop a fair, healthy and environmentally friendly food system in the Union, also introduced a consideration about the brand sustainability.

We publish a study of the effects on dough rheology and bread properties of the microalga Chlorella vulgaris, a research of the development of a tool for calculating the milk and dairy products environmental footprint, and the circular economy action plan for recyclable materials.

We review machines and equipment, downstream systems, electronics and automation, control instruments, packaging, products, new laws, applied research, marketing reports, news, and the upcoming events in agenda.

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