EDITORIAL

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ABOUT TRANSFORMED MEATS: PROPOSAL FOR A REPERTORY OF FUNCTIONAL BLENDS
F. Tateo
For quality control and transformed meats managers the use of functional blends is a real problem not free from explanatory difficulties related to various rules concerning the meat transformed sector and additives Directive.
The commercial functional blends could be opportunely approved through the creation of an official repertory, as it happens for the flavouring substances: the choice of an additive mix in mixture with other ingredients could by more appropriate and safe.

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DEPARTMENTS

IFFA OVERVIEW
Frankfurt: an even more complete supply chain

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NEWS
“Gran tour della qualità alimentare 2010”: new sales channels

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SAFETY & SECURITY
Biopap: packaging in the age of recylcing

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FROM THE INDUSTRY
A merchant in Venice: a play or a business?

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TECHNOLOGY
New energy-saving cooker/cooler for mussels and other shellfish - Specific flavour with Carniflavour Safe - Gherri Meat Technology: important innovations and solutions - Third generation RFID - Barrier vacuum packaging with ready-for-the-oven convenience

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PRODUCTS
Golfera: the new organic cold-cuts - Pizza&Kebab, when cuisines blend - Rio Mare, tuna fish for demanding professionals

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ITALY & WORLD
Either fresh over the counter or carried away in a tray cured meat is upbeat - Cites: trading of red tuna fish must stop, well actually no - Food safety: new ISO specification - Cibus 2010, what’s the latest news? - Cloned animals: expected new directives - Food and social responsibility - National Data Bank (BDN) for pigs: inconsistencies and shortcomings - Europe gives the green light to importing brazilian meat - BSE the final report of a mission in United Kingdom - British beef at Cibus in May - Revision of guidelines relating to food legislation - The voluntary labeling of chickens and pigs - Inflated chicken in Usa: consumers disagree - PGI for Prosciutto Sauris ham