AINIA News
AINIA News
22 Apr 2026
MeetingPack 2026 closes its seventh edition with over 200 participants, consolidating key insights for the packaging of the future
MeetingPack 2026 ha clausurado hoy su séptima edición en el Museu de les Ciències de...
22 Apr 2026
MeetingPack 2026 presents in Valencia the shopping basket of the future, aligned with European regulation
The way we shop is about to change. With the entry into force in August...
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...
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26 Mar 2026
New legislative framework for the marketing of poultry meat in the EU. Key changes introduced by Regulations (EU) 2026/343 and 2026/344
The EU has comprehensively updated the marketing standards for poultry meat through the adoption of...
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...
13 Mar 2026
The EU notifies the WTO of its proposal to set maximum MOAH limits in food
The European Commission continues to move forward with the regulatory process to establish maximum limits...
13 Mar 2026
FRUTALGA demonstrates the potential of advanced technologies to transform fruit waste into renewable energy and extracts for cosmetics.
FRUTALGA has demonstrated the potential of advanced technologies to transform fruit waste into high value-added...
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...
13 Feb 2026
Updates on labelling for the wine sector
Significant changes to labelling requirements for the wine sector are expected through the Proposal for...
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,...
