Chocolate analytical testing

Chocolate can be described as a suspension consisting of non-fat particles (sugar and cocoa solids and, eventually, milk powder particles) dispersed in cocoa butter as a continuous phase. The textural […]

Dissolution rate in food industry

The food industry is one of the most regulated industries in the world, as the mishandling of food products can have detrimental side effects. To achieve desired product performance and […]

There’s always time for a coffee break!

Italians love coffee. Drinking coffee is a kind of ritual for us: hurried or unhurried, there’s always time for a coffee break! Since coffee-drinking is so important to us, understanding how […]