The Black Soldier Fly (Hermetia illucens (L.), Diptera: Stratiomyidae) is an insect whose larvae thrive on agro-industrial by-products. This study reports the first use of black soldier fly larvae processing residue (BSPR) as an innovative ingredient for growing media. BSPR was characterized and evaluated to partially replace commercial peat (CP) in the production of potted plants. Chemical and microbiological analysis showed the suitability of BSPR for soilless production. Hence, six growing media mixtures (CP 100% + slow acting synthetic solid fertilizer, CP 90% + BSPR 10%, CP 80% + BSPR 20%, CP 70% + BSPR 30%, CP 60% + BSPR 40% and CP 100% without fertilizer) were assessed for the production of baby leaf lettuce, basil and tomato potted plants. Using BSPR in a proportion up to 20%, all investigated crops showed values significantly greater than or comparable to those obtained using CP 100% + slow acting synthetic solid fertilizer. In general, BSPR used in a proportion up to 20% increased the crop growth of baby leaf lettuce, basil and tomato, recording a high total dry weight (+31%, compared to the total average) and the measured leaf parameters (+39% of leaf area, +14% of leaf number), without showing abiotic stresses. This study indicates that BSPR used in a proportion up to 20% might be a valid approach for soilless production of potted baby leaf lettuce, basil and tomato plants.

The current concern about meat consumption tackles many aspects: health, social life, food behaviours, animal welfare, natural resources exploitation. People are more sensitive about these topics and they are shifting individual food habits in favour of a more plant-based diet. Surveys provide a concise view of the increasing percentage of both vegetarians and vegans. The aim of the present research was to develop adequate recipes to prepare food products that mimic the shape and the texture of traditional würstel and Mortadella, focusing on the Italian market. The challenge faced was multiple: firstly, to maintain the similar characteristics of the traditional foods; secondly, to accomplish the consumer's requests; thirdly, to enlarge the market share of the food industries. The results obtained demonstrated that "mimicwürstel" and "mimic-mortadella" were created with vegan allowed ingredients and proteins of vegetal origin. In the case of "mimic-mortadella" the addition of tofu cubes tried to recreate the visual effect of fat globules.

This study highlights the potential application of pectin‐alginate blend (PA) and pectin‐alginate‐LAE blend (PAL) coatings to eliminate Salmonella enteriditis 10,118 cross‐contamination without changing the shelf‐life of fresh eggs and their physico‐chemical properties during storage at 7 °C for 42 days. Egg shells were dipped in a solution of Salmonella enteritidis 10,118 with a concentration of 7 x 106 cfu/ml to assess Salmonella cross‐contamination. PA and PAL coatings did not have a significant effect on shelf‐life based on physico‐chemical properties. The egg shells treated with PA and PAL coatings had a significantly lower microbial population compared to the uncoated egg shells. PA and PAL coatings effectively inhibited the growth of Salmonella after 1 and 7 days of storage, respectively. In addition, no outgrowth was observed up to 42 days. Practical applications This study highlights the results of coating applications on eggs to enhance food safety. In the food industry, the only technology applied to eggs is brushing, however, this technique does not eliminate the safety risks such as Salmonella and other pathogenic bacteria. The coating enhances the shelf‐life of eggs and their safety in terms of human consumption, by blocking the horizontal cross‐contamination. Our results can be integrated with other studies to bring this technology from the lab to the egg industry.