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April 26, 2025
One of the latest projects at the Food Systems Directorate involves creating local ‘biotrails’ and ‘biodistricts’. Director Sonya Sammut explains what it is all about in this first article of a series.
April 16, 2025
Malta's potable water quality has undergone years of transformation. I'm proud to share how our recent technological advancements combined with aggressive infrastructure investments have revolutionised tap water quality across our islands, making it not just safe, but enjoyable to drink.
February 9, 2025
In a significant business move that’s set to shake up Malta’s food industry, Carmelo Abela Group has announced the complete acquisition of Mac Bake, a beloved name in the local bakery and confectionery scene.
January 26, 2025
The sight of a link of fat pink pork sausages ‘tad-Dewfresh’ sizzling on the grill at the family BBQ at Ta’ Qali brings back fond memories for those of us raised in Malta.
January 20, 2025
Primely positioned in the seaside town of St. Julian’s on the island’s north-eastern coastline ME Malta will become a cultural hub for travellers and locals alike, elevating the destination’s urban scene with its restaurants, bars, and cultural programming.
January 13, 2025
The Malta Food Agency plays a vital role in supporting Malta’s food markets, overseeing the Ta' Qali Fruit & Vegetable Market (Pitkalija), the National Fish Market (Pixkerija), and the Farmers Market.
January 11, 2025
Founded in 2006, RefPro Refrigeration has established a reputation for excellence in providing tailored solutionsfor many industries, such as food & beverage, retail and production industries.
January 9, 2025
If you are seeking a refrigeration system that is innovative and with the latest sustainable technology, your natural go to is Angelo Aquilina Refrigeration Supplies Ltd., the local master of refrigeration.
January 4, 2025
The 2024 growing season can best be described as extremely hot and dry, a climatic trend that has become increasingly pronounced in recent years.
December 29, 2024
How is it possible to prepare and serve fresh Italian pasta that encapsulates the experience of four generations of pasta makers, the passion of an artisan and the natural flavours of Emilia-Romagna’s gastronomic tradition in 10 minutes flat (and that is counting the time it takes to walk the plate to the table)?