Hi! If you are operating in fruit & veg processing, I would love to see your at our IFU Technical Workshop on June 20 in Parma, Italy. Details and registration here: https://ifu-fruitjuice.com/event/TW2022

IFU is the International Fruit and Vegetable Juice Association, working in an for the juice industry sind 1949.

our presentations and speakers:

Health Effects of Fruit and Vegetable Juices: Not all Juices are the same – Dr. Pedro Mena Parreño, Human Nutrition Unit, University of Parma

Fibre & Juices – Dr. Khosro Ezaz-Nikpay, Founder Enjoin Partners, Zendegii Ltd., Frill Holding AB

Phenolic composition of of Argentinian Lemon Juice: Methylphavones and Phlorine Profiles – Dr. Soraya Bellini, Head of Food Chemistry, CIATI

Trends in New Product Development – Patrick Peters, Market Segment Manager Juice & Juice Drinks, Doehler

HiStab Juice Project – Ms. Helen Murray, ESR at HiStab Juice/HBLA Klosterneuburg

Comparison between Reference Data from NMR-Screening and current IFU Methods – Dr. Peter Rinke, Head of R&D, SGF

Automated enzymatic Methods and conventional Methods, an IFU review – Ms. Merce Boix, Biologist and Food Engineer, BioSystems S.A.

Detection andEnumeration ofAcid-tolerant Clostridia – Ms. Barbara Gerten, Senior Scientist, Merck KgaA

Citrus Taxonomy

Dr. David Hammond, IFU Legislation Commission Chair

Sustainability Roadmap – Mr. Wouter Lox, Secretary General, AIJN

ENVIROSCORE – New Method to communicate Environmental Impact of Food and Drink Products – Dr. Saioa Ramos Fernandez, Researcher at AZTI Tecnalia

Fruit Juices and minimally processed foods – Ms. Tatiana de Paula Campos, Institutional Relations Director, CitrusBR

Energy Efficiency Comparison of different Processing Steps – Prof. Giuseppe Vignali, University of Parma