01 Oct 2026
How to assess vulnerability to food fraud and turn it into control decisions
Identifying possible adulteration is the first step, but prevention is only effective when the assessment...
30 Sep 2026
Food fraud: the signals that can anticipate a problem in the supply chain
Changes in price, shortages of raw materials or the entry of new intermediaries can alter...
30 Sep 2026
Artificial intelligence in the food industry: what your company needs before getting started
Artificial intelligence can help you improve processes, analyse information and support decision-making in the food...
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22 Sep 2026
The European Commission will step up food controls in 2027: what does this mean for industry and what opportunities does it create?
The European Commission, through the Directorate-General for Health and Food Safety (DG SANTE), has published...
11 Aug 2026
How to prepare packaging for the new European regulatory landscape
12 August 2026 marks an important milestone for the packaging value chain with the general...
06 Aug 2026
Remote sensing to monitor carbon in agroforestry systems
In the European INNO4CFIS project, together with our partners, we have combined multispectral drones, mobile...
10 Apr 2026
What Is Hazard Analysis Critical Control Point (HACCP)?
In an increasingly demanding agri-food environment, where food quality and safety are structural requirements, the...
24 Mar 2026
What pathogen causes salmonella? Prevention and Control in Food
The salmonella is one of the most common and dangerous bacteria associated with food poisoning...
24 Mar 2026
E. coli Bacteria in Food: Risks and Control Strategies in the Food Industry
The presence of Escherichia coli in food continues to be one of the main challenges...
17 Mar 2026
How to Choose the Best Probiotic Against Helicobacter pylori?
Choosing the best probiotic for Helicobacter pylori is a process that requires a rational formulation...
12 Mar 2026
Natural Ingredients in Skin Care Products: Trends in Formulation and Sustainability
The demand for natural ingredients responds to increasingly informed consumers concerned about health, the environment...
09 Mar 2026
Listeria monocytogenes in Food: How to Manage the Risk
Listeria monocytogenes has become one of the main microbiological risks in the European food industry....
09 Mar 2026
Lactobacillus reuteri bacteria: benefits, types and probiotic applications
In this article we explain everything about the probiotic Lactobacillus reuteri, known for its ability...
09 Mar 2026
Shelf Life Study for Frozen Products: Scientific Rigor to Decide Sooner
The determination of shelf life in frozen foods is an increasing challenge for the food...
02 Mar 2026
Nutrigenomics: What It Is and How SNP Nucleotides Define the Nutrigenetic Profile
How can genetic data be integrated into dietary practice? In this article, we explain what...
27 Feb 2026
Types of Microalgae in Cosmetics
Biotechnology-based cosmetics are reaching a turning point. The growing demand for natural active ingredients with...
26 Feb 2026
Where to Get Vitamin C: Production and Applications in Cosmetics
Vitamin C is one of the most valued and versatile active ingredients in cosmetics due...
25 Feb 2026
Resveratrol on Skin: Benefits, Science and Cosmetic Applications
Resveratrol has established itself as one of the polyphenols most studied in beauty due to...
24 Feb 2026
Hybrid future: when the competitive advantage is no longer in automating, but in integrating better
Artificial intelligence is no longer a promise. Collaborative robotics is no longer a rarity on...
16 Feb 2026
5 cosmetic industry trends in biotechnology
Biotechnology enables continuous improvement in ingredient development and formulation, bringing in solutions that are more...
09 Feb 2026
4 keys to preserve the organoleptic quality of food ingredients
Market pressure to develop new ingredients that are more natural, traceable and minimally processed is...
09 Feb 2026
Plant by-products with the highest potential for developing functional ingredients
Sustainable production models are increasingly spotlighting an undervalued resource: plant-based by-products. Fruit peels, seeds, leaves,...
