To date, DNA-based analyses are the most suitable and most widespread tool to counteract frauds by replacing species in the seafood sector and to verify the quality of products placed on the market.
These techniques are very effective in that they are able to identify with confidence a certain fish species, even after processing, or to distinguish it from other morphologically similar ones. However, this type of analysis must necessarily be carried out in a laboratory equipped with suitable machinery and specialized personnel capable of evaluating, understanding and interpreting the data obtained.
Arnica is a medicinal plant belonging to the Asteraceae family widely used in the phytotherapy sector. Its many beneficial properties have been recognized and tested since ancient times.
Known for the treatment of joint and muscle inflammation, arnica is also suitable for trauma, stretching and insect bites and for these reasons, it is commonly used in the production of creams, gels and essential oils.
The appointment with news testifying to seizures and fines in the fish market in the context of controls against food fraud is now daily. Many of these are precisely due to incorrect, voluntary or not, product labelling.
An incorrect assignment of species determines a fraudulent communication of the product in terms of nutrition, quality and geographical origin without underestimating the sustainability and economic aspects.
The use of herbal products in the cosmetic and pharmaceutical fields is an increasingly widespread and appreciated practice. In recent years, the phytotherapeutic market and the natural cosmetic market have undergone a strong increase. The first saw growth of 6.4% and is worth 2.5 billion today, 10% of the turnover of the pharmaceutical market, while the second, for example in Italy, covers more than 10% of the Italian cosmetic market, with a value of 1,050 million euros (Cosmetica Italia Beauty report 2018).
Frauds are common and difficult to identify in the fishing industry. Valuable species can be replaced with ones less expensive, more readily available and sometimes potentially harmful to health. Furthermore the requests from consumers about sustainability and traceability of the purchased products are increasing.
Thanks to the collaboration between Barilla and FEM2-Ambiente, a new analysis methodology has been developed capable of quickly and accurately tracking the presence of allergens inside food products and identifying possible contaminations along the production chain. The new technique is based on genetic analysis and supports the procedures currently used to determine the presence of allergens in food products.
In the area of public health and food safety, allergies and intolerances are topics of great interest. Consumers are particularly sensitive to these aspects and pay a lot of attention to what they buy. Those who deal with restaurants, on the other hand, must be able to protect customers who have particular needs fed by giving them precise information.
According to data published by Persistence Market Reasearch, the market for plant food supplements in recent years is undergoing a sharp increase, so much so that it is estimated that in 2025 this could be worth around 65 billion dollars.
A positive influence on the development of this sector derives undoubtedly from the adoption of a healthier lifestyle by an increasing number of consumers. A change that translates into the purchase of high quality products and a particular attention to their organoleptic characteristics.
PRESENTATION OF THE RESULTS OF THE BAMBAPP PROJECT.
On Wednesday 30th January 2019, the meeting for the presentation of the results of the BambApp (Italian only) project will be held at the Regione Piemonte building. On this occasion it will be possible to discuss the data obtained, verify the level of diffusion and evaluate the potential of invasiveness of the different species of bamboo present in the Piemonte and Val D’Aosta areas.
Analysis and research for the evaluation of the efficacy of probiotics and prebiotics, to define, validate and improve the formulations of new and existing products such as food, beverages and supplements.
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