Galup becomes partner of the Pollenzo University
Galup has just become a supporting partner of the Pollenzo University of Gastronomic Science. Under this new partnership, the company will take part in the life of the University by…
Bakery products
Farmo, satisfaction at Foodex
Farmo was one of the exhibitors of the Foodex fair in Tokyo from the 7th to the 10th of March. The Japanese event has been an opportunity for the gluten free product firm to…
Fratelli Pagani opens a new Flavour Laboratory
Announced the opening of a new flavour laboratory that will be working, starting April 2017
Fraccaro Spumadoro in Germany with two new products
Fraccaro Spumadoro was one of the exhibitor at Biofach fair in Nuremberg, the heart of the European organic market, to show its the latest innovations: the organic gluten-free Colomba and the…
Melegatti opens its first factory dedicated exclusively to the production of croissants
In 2012 Melegatti entered this market by offering a new range of croissants with Granleggeri and Morbidi Risvegli
Hazelnuts are precious, but they are never enough
The data concerning national production are improving. Two examples of supply that look to the future: Pernigotti and Loacker
Uni Bolzano and Bari for research on sweets
Two contracts were fixed for as many innovative studies in the domain of food: one concerns apple puree as a filling for bakery products and the other one the digestibility…
Alce Nero shows three new products at Biofach
Nuremberg will be the stage for Alce Nero to show three new products: Corn and rice gluten free biscuits and a 100% fair trade cocoa tablet without sugar
Di Leo sells happily ever after palm oil-free biscuits
Less palm oil and more sales: turnover in 2016 grew by 26% and, since 2014, sales of ‘Fattincasa’ biscuits have recorded + 156%. Since 1990 they have been produced with…
Galup wins twice at ISM Awards 2017
Best packaging for an international product, Chocolate with Loop, and Best Innovation Product-Bakery with Oleum Line
