efsa

The Cuomo Method: the food revolution presented at the Ingr’s Days Conference 2025. Can innovation and tradition coexist under the new European regulations for 2024, recently imposed following the scientific opinion of the EFSA? If there’s one sector where this challenge is most evident, it’s the food industry. Alessandro Cuomo, the inventor of the eponymous… Continue reading The Cuomo Method: the food revolution presented at the Ingr’s Days Conference 2025

Dry-aging of meat and technological solutions. It is still a question today among the “meat bosses” how to cure or dry-aging meat. There are many techniques recommended on the web but very few appropriate professional solutions. There is a growing request for dry-aged meat. This is because more and more people appreciate a particularly tender… Continue reading Dry-aging of meat and technological solutions

Quality and territory are the key-words of modern food trade, where customers increasingly focus on economy and wholesome eating, analysing the market of large organised distribution groups, determined to satisfy every need through convenient, healthy and innovative suggestions. Quality and territory are the key-words of modern food trade, where customers increasingly focus on economy and… Continue reading METRO ITALIA COMPLETES ITS MEAT DEPARTMENT EVOLUTION INNOVATION IN QUALITY AND FOOD-SAFETY GUARENTEED WITH pH VERIFICATION AND MANAGEMENT

The EFSA Expert Panel states that aerobically matured meat commonly called DRY AGE, if processed under controlled (managed) conditions, is as safe as fresh meat, it also indicates that if you intend to mature meat in your own store, professionally, then it is mandatory to integrate the HACCP system with a specific risk assessment system on the… Continue reading 10 YEARS OF RESEARCH AND DEVELOPMENT AND EFSA REVEALS THIER SCIENTIFIC OPINION: KEY PARAMETERS ARE CLEARED FOR MEAT MATURATION, KNOWN WORLDWIDE AS DRY-AGE.