Chairman Claudio Vercellone
Professional PASTA
Editor in Chief
Claudio Vercellone
Scientific Coordinator
Mia Marchini
PhD in Food Science
Scientific and technical committee
Luigi Pelliccia
Head of Federalimentare market and research department
Roberto Ranieri
Food industry innovation and technology
Roberto Tuberosa
Agricultural Genetics
Editing Lorenzo Bellei Mussini ufficiostampa@avenue-media.eu
Advertising Paola Zerbini pizeta@avenue-media.eu
Edition, management, editorial, advertising and administration Avenue media Srl
Viale Antonio Aldini, 222/4 40136 Bologna (Italy) avenuemedia@avenue-media.eu www.avenuemedia.eu
Subscriptions office dir@avenue-media.eu
Subscription Ue countries € 45.00
Outside Ue € 60.00
Back issues (if available): € 15.00 each plus postage
MIG - Moderna Industrie Grafiche Srl Via dei Fornaciai, 4 - Bologna (Italy)
Registration N. 7875 of 9/9/2008 Court of Bologna
All coprights belong to Avenue media Srl May not be used without permission Responsibility of the advertisements belongs to the firms
Personal data processing in accordance with Regulation (EU) 2016/679. Privacy Policy is available on Avenue media website www.avenuemedia.eu on “Privacy Policy - Publishing” page: www.avenuemedia.eu/en/privacy-policy-specialist-publishing/
EDITORIAL
Kari Stringfellow
G. D’Auria et al.
2024 National Pasta Association Annual Meeting & World Pasta Congress
by Kari Stringfellow
A celebration of pasta innovation and culture
The 2024 National Pasta Association (NPA) Annual Meeting & World Pasta Congress took place in Philadelphia, Pennsylvania, USA, on October 24th and 25th with more than 120 attendees including participants from Italy, Spain, France, Switzerland, Poland, India, Turkey, USA, Canada, Mexico, Brazil, and Argentina. This global gathering of pasta producers, millers, ingredient suppliers, retailers, food service companies, and equipment manufacturers showcased education, innovation, durum market dynamic, sustainability and many opportunities to celebrate the passion of pasta.
A global gathering to celebrate pasta
The event was a vibrant occasion for key players in the pasta sector, who came together to share the latest trends, emerging challenges, and opportunities in the world of pasta. As the global demand for pasta continues to rise, the NPA Annual Meeting & World Pasta Congress provided an essential forum for sharing knowledge and fostering innovation while considering varying consumer preferences and a growing focus on sustainability. In addition to networking and relationshipbuilding, the two-day conference focused on education through a series of diverse and informative sessions. Industry experts offered insights into the dynamics of the durum wheat market, the future of pasta production, and the role of sustainability in shaping the pasta industry’s future.
Educational session highlights: shaping the future of pasta
Attendees agreed the highlights of the event was the wealth of educational sessions designed to address both current challenges and future opportunities. Industryleading speakers presented a broad range of topics, from the state of the global durum market to the potential of artificial intelligence in pasta production. Here’s a look at a few of the sessions:
NPA Executive Director
Nora Stabert, NPA Chair
Durum global market session: Facilitated by Jim Meyer, this session featured insights from Jim Peterson and Jaume Mas on the current state of the global durum wheat market and its global dynamics.
Navigating the present pasta marketplace and driving growth in the future: Presented by Emily Boyd from Nielsen IQ, this session offered a deep dive into market trends, consumer behavior, and strategies for growth in the evolving pasta marketplace.
Global pasta outlook fireside chat: Facilitated by Esteban Abascal, this panel discussion included experts Randy Gilbertson, Jaume Mas, Rodrigo Iglesias, and Manoj Venugopal, who discussed the global outlook for pasta, with a particular focus on emerging markets and consumer preferences. Artificial intelligence and implications for the pasta industry: Kevin Kenny, Food Chain ID, presented on how AI is transforming production processes, improving efficiency, and offering new opportunities for pasta manufacturers.
Agricultural innovation in pasta production: Michael Reimer, Dr. Curtis Pozniak, and Kristie Sigle discussed how agricultural advancements are helping address consumer demands for healthier and more sustainable pasta options. Nourishing the body and soul: The Wellness Revolution through Pasta: Dr. Nyree Dardarian explored how
pasta fits into the wellness movement, highlighting its role in health-conscious diets while celebrating its cultural significance. These sessions underscored the importance of continuous innovation in the pasta industry, ensuring it stays relevant and meets the needs of a global and diverse base.
Culinary and cultural experiences: a celebration of flavor
No event celebrating pasta would be complete without a focus on culinary excellence, and the World Pasta Congress did not disappoint. The gala celebration offered attendees the opportunity to indulge in a variety of pasta dishes, while getting the chance to see old friends and meet new peers who share their passion of pasta. One of the most anticipated moments of the event was Chef Rosario’s Pasta Presentation & Tasting on World Pasta Day. A renowned chef and NPA spokesperson, Chef Rosario, who currently lives in Philadelphia, captivated the audience with his unique pasta creations, blending flavors and techniques from across the globe. His live demonstration allowed attendees to experience diverse and innovative pasta, while also celebrating the cultural connections pasta fosters. In addition, attendees were treated to a range of cultural activities that highlighted the rich heritage of Philadelphia. Twenty guests enjoyed
an exclusive private tasting at Di Bruno’s where they sampled over 16 varieties of cheeses from Italy and Switzerland, followed by Gran Café L’Acquila’s authentic gelato for a true Italian indulgence. For others, a trolley tour of Philadelphia’s historic landmarks and art installations offered an opportunity to explore the city’s deep cultural roots, enhancing the overall experience.
World Pasta Day: a global celebration
World Pasta Day, celebrated annually on October 25th, was an exciting feature of the event. The day began with Nora Stabert, NPA Chair, making a live appearance on Good Morning Philadelphia, where she shared pasta insights and trivia with a local television audience of over 53,000 viewers. The lively segment celebrated the love for pasta, with Stabert highlighting its cultural significance, versatility, and a bit of pasta history. Later that morning, Stabert returned to the conference to preside over the final sessions and to offer closing remarks to attendees, thanking them for their participation and contributions. Her comments underscored the keen sense of community within the pasta industry and the importance of collaboration in ensuring the sector continues to thrive.
Looking ahead: the future of pasta
As the event drew to a close, attendees left with a renewed sense of optimism for the future of the pasta industry. The 2024 NPA Annual Meeting & World Pasta Congress not only provided a forum for learning and networking but also reinforced the deep cultural ties and shared passion. Looking forward, the NPA is already planning its next annual meeting, set for March 2025. Updates about the 2025 event will be available on the NPA official website, ilovepasta.org.
Kari Stringfellow
A moment of the Congress
Podravka’s new Pasta Factory adds new line
The first noodles produced at the Pasta Factory are expected to be launched on the market soon. This investment will secure Podravka’s own production capabilities, boost efficiency, and provide greater production flexibility. The new line has a capacity of ten thousand units per hour, enabling an annual output of over forty million noodles. This is a highly automated line, handling everything from raw material intake to packaging. Additionally, Podravka’s noodles are made from high-quality flour sourced from its own facilities, ensuring premium quality for the finished products. Podravka’s noodles are produced for the Croatian market and are also exported to around fifteen markets in Southeast and Central Europe.
This is not a metaphor, this is the world’s first nano-spaghetti
Researchers at University College London (UCL) published a study in the journal Nanoscale Advances, revealing the creation of the world’s thinnest spaghetti - a nanofiber measuring just 372 nanometers across. The remarkable achievement was led by Beatrice Britton, a chemistry student at UCL, who, alongside her team, engineered a material approximately 200 times thinner than a human hair. The UCL team employed a technique called electrospinning to produce these ultrafine fibers: an electric field of several kilovolts pulls a mixture through the tip of a metallic needle, resulting in a thin jet that deposits on a collector. Despite the material’s resemblance to pasta, the researchers acknowledge that it is not intended for culinary use. The researchers plan to continue exploring the properties of these starch nanofibers, including their potential for large-scale production.
Turkey’s Ulusoy Un invests in Italian pasta producer
Turkish flour miller Ulusoy Un has acquired an 85% stake in Italian pasta company Pastificio Mediterranea from Spain’s Cerealto Group as part of the company’s long-term growth strategy. Ulusoy Un will pay Cerealto Group €5.3 million ($5.8 million) for its stake, according to the notice filed with the Public Disclosure Platform (KAP) in Turkey. The Moccagatta family, which founded the company in 1908, will remain involved in the company, contributing its expertise and legacy, Ulusoy Un said in its Nov. 4 announcement. Pastificio Mediterranea, which produces pasta in the Silvano d’Orba region of Italy, offers over 50 different sizes and shapes of pasta to international markets under various brands, primarily Moccagatta dal 1908. It also produces private label products.
Pastas Gallo’s new Spider-Man pasta brings superpowers to the table
Grupo Gallo has launched a new children’s pasta in collaboration with The Walt Disney Company. Spider-Man, one of Marvel’s favorite superheroes, will be the star of the little ones’ meals with this new pasta made with characteristic shapes from the famous Spider-Man. The new pasta shapes have been designed with an exceptional level of precision and detail. They have been the result of a meticulous and exciting technological development process developed by Grupo Gallo’s team of innovation experts. The children’s pasta is made at the Gallo plant in El Carpio, Córdoba, using high-quality durum wheat to guarantee excellent flavour and texture. With this project, Pastas Gallo says it has set itself the challenge of continuing to win over the families through relevant and innovative value proposals.
URC opens new flour mill in the Philippines
Universal Robina Corp. (URC) celebrated the opening of its new flour mill in Sariaya, Quezon, Philippines, on Dec. 2. It is scheduled to start commercial operations in January and will employ 102 workers. Agriculture Secretary Francisco P. Tiu
Laurel Jr., who attended the grand opening, lauded Universal Robina Corp.’s investment in the flour mill, calling it “a significant step in enhancing the country’s food security and agricultural sector.” The mill features fully automated milling technology that will streamline flour production, storage, and packaging processes, the company said.
Laurel cited the crucial role the facility would play in ensuring steady availability of high-quality flour, a vital ingredient in many staple food products like bread, pasta, cereals and crackers.
“Rigatoni Pasta Market” competitive landscape 2032
The latest “Rigatoni Pasta market” research report delivers thorough analysis of current market trends, growth drivers, and emerging opportunities. It thoroughly examines the supply chain dynamics, evolving policies, and product classifications that shape the market landscape. With detailed profiles of key industry players, the report highlights their product portfolios, production capacities, pricing strategies, and revenue streams. This comprehensive analysis equips industry stakeholders with the insights needed to effectively navigate the competitive landscape of the Rigatoni Pasta market, enabling them to make informed, strategic decisions to capture growth potential.
Pasta sauce market demand will have grown to USD 16.09 Billion by 2030
Pasta sauce is a vital ingredient that enhances the flavor, texture, and aroma of pasta dishes and other Italian recipes like lasagne and pizza. This popular condiment is made from a variety of ingredients such as tomatoes, herbs, garlic, onions, cheese, and seasonings. Pasta sauce is beloved for its rich taste and nutritional benefits, which include vitamins, minerals, and dietary fibers. Common variants come in red, green, and white colors, with options based on meat, butter, or vegetables. The growing popularity of pasta, especially in fast-food chains and home-cooked meals, has significantly contributed to the expansion of the pasta sauce market. As consumer preferences shift towards more health-conscious choices, demand for sauces with lower sodium, organic ingredients, and fewer preservatives is on the rise. This market is projected to continue growing as manufacturers innovate to meet evolving consumer needs.
Tesco scraps plastic from Finest pasta range
Tesco is moving its Finest range of dried pasta into paper packaging, in a move it says will save more than 10 million pieces of plastic a year. The move was announced today and will involve 10 lines in the range, including the likes of spaghetti, fusilli and rigatoni. Tesco said its new paper packs were 100% recyclable and could be put into household recycling bins. The move is the latest in Tesco’s 4Rs (Remove, Reduce, Reuse, Recycle) strategy, which it introduced in 2019 and so far has seen more than 2.3 billion pieces of plastic removed from its UK business.
Fresh pasta from Tritordeum flours and soft wheat
by Giovanni D’Auria
Postdoctoral research fellow at Dipartimento di Agraria, Università degli
Studi di Napoli Federico II
Chiara Nitride
RTDB at Dipartimento di Agraria, Università degli Studi di Napoli Federico II
Massimo Blandino
associate professor at Dipartimento di Scienze Agrarie, Forestali e Alimentari, Università degli Studi di Torino
Claudia Sardella
PhD student at Dipartimento di Scienze Agrarie, Forestali e Alimentari, Università degli Studi di Torino
Pasquale Ferranti
full professor at Dipartimento di Agraria, Università degli Studi di Napoli Federico II
In-vitro evaluation of processability and protein digestibility
Did you know that soft wheat accounts on average for 20% of the total dietary calories in our diet (Poole et al. , 2021)? Soft wheat is among the most widely consumed cereals in the world and is the main ingredient of the Mediterranean diet (Renna et al. , 2015). In fact, this cereal is essential for the production of bread and fresh pasta, a sector that accounts for about 40% of the whole turnover of the pasta industry (Marti and Pagani, 2023, https://www.pastaepastai.it/laformula-della-pasta-fresca/). Despite its strategic role, this crop, which is typical of Mediterranean countries, has to face the negative impact of climate change on productivity and quality, thus making the
supply of agri-food chains quite complicated. The main negative impact on wheat productivity is represented by long drought periods, which can reduce yields by up to 60% (Lan et al. , 2022; Nyaupane et al. , 2024). Due to long drought periods, this agricultural year had the lowest durum wheat production in Italy, with crop yield losses in several production areas, especially in Sicily. To take on this important challenge, it is therefore extremely important to search for drought-resistant cereal genotypes and improve sustainable farming techniques. In the present and future scenario of climate change, the cultivation of cereals will require a fundamental review of cropping systems in order to
PRODUCTION TECHNIQUES
make them more resilient and efficient in the use of resources, particularly water, by developing practices that allow for adaptation to the new conditions while mitigating the impact of climate change. In parallel, the attention of agricultural science is focusing on the possibility of reconsider alternative cereals, such as einkorn, spelt, sorghum, millet and quinoa. Due to their high resistance and adaptability to different environments, these cereals could represent a viable alternative or supplement to wheat, offering opportunities for the promotion of production in marginal regions.
Tritordeum: an innovative alternative
In this context, Tritordeum (× Tritordeum martinii , AABBHchHch), an innovative cereal created by crossing durum wheat ( Triticum turgidum spp. durum, AABB, parent) and South
The hybrid Tritordeum does not include the D genome of wheat
American wild barley ( Hordeum chilense , HchHch, parent) stands out (Alvarez et al. , 1992). This cereal combines the easy processability of wheat with the hardiness of barley (Martín et al. , 1999), which allows it to be cultivated in drought-prone and marginal soils, without the massive use of fertilisers. From the barley genome, Tritordeum also inherits a high yellow endosperm carotenoid content, such as lutein, known for its antioxidant properties (Ahn & Kim, 2021; Atienza et al. , 2007). Although it contains gluten, scientific studies suggest that
Tritordeum (Bulel variety) has a reduced amount of celiac-toxic sequences and lower immune reactivity in vitro than wheat (Landolfi et al. , 2021; Nitride et al. , 2022).
This could translate into better digestibility and tolerance for those suffering from gluten sensitivity (Sánchez-León et al. , 2021). This is due to the fact that the Tritordeum hybrid does not include the wheat D genome, which codes for alpha-gliadins, some of which contain celiactoxic fragments such as the so-called 25-mer and 33-mer (Camarca et al. , 2009). In Tritordeum , the D genome of wheat is replaced by the H genome of barley, which also makes it resistant and enriches it with bioactive compounds. However, it is important to underline that the consumption of Tritordeum is still not suitable for coeliacs as it still contains minor coeliacogenic sequences.
PRODUCTION TECHNIQUES
It should be emphasised that there are several varieties of Tritordeum , some of which are the product of cross-breeding barley and wheat (Alvarez et al. , 1992); their molecular and bioactive characteristics can vary considerably. Therefore, attention should be paid in considering the specific characteristics of each variety, especially in relation to their protein expression along with the genomic characteristics of the Hordeum and Triticum parents.
Experimental study:
composition and digestibility of fresh Tritordeum pasta
Currently, the processing suitability and digestibility of Tritordeum products are still little explored. For this reason, in 2022 the Piedmont Region financed the POR project called Deum (POR-FESR 2014-2020), with the aim of enhancing a local Tritordeum supply chain in the
region. The project involved the Universities of Turin and Naples, together with several milling and processing companies (Tomato Farm spa, Molini Bongiovanni spa, Giovanni Cane srl). The initiative initially included an indepth study of the technological performance of Tritordeum flour
(Bulel variety) and soft wheat flour (Graindor variety), to assess their suitability for the production of bakery products and fresh pasta. Later, digestibility was examined by applying an in-vitro model. The flour used in the study came from the experimental fields of the
University of Turin, while the products were supplied by the partner companies of the project.
Analysis of protein composition
The analysis of the protein composition of the flours allowed us to assess their technological suitability. Although the total protein content of Tritordeum is in line with that of soft and durum wheat ( Figure 1 ), advanced proteomics techniques, such as reverse phase liquid chromatography (RP-HPLC) and SDS-PAGE electrophoresis, revealed significant differences in the protein profile of the flours. In particular, both quantitative and qualitative variations were found in the reserve proteins (prolamins and glutelins), whose interaction during the kneading phase contributes to the creation of the gluten network. These results provided useful markers to predict the behaviour of flours
during the production process. The analyses revealed significant differences in protein composition between Bulel and Graindor. In particular, important variations were present in gluten proteins, especially in the high molecular weight (HMW) glutelin fraction. Furthermore, the electrophoretic profile of
prolamins in Bulel showed the clear presence of a protein family called “hordein”, which are typical of barley. HPLC confirmed that the prolamin and glutelin profiles were significantly different between Bulel and Graindor, whereas no major differences were found in the albumin and globulin fraction.
Figure 1
Total Protein
PRODUCTION TECHNIQUES
By analysing the gluteline chromatograms, it was found that, in the region associated with HMW, Bulel had a greater variety of protein components than Graindor.
In
Piedmont the focus is on enhance a local supply chain by Tritordeum
The ratio of high molecular weight glutenins (HMW) to low molecular weight glutenins (LMW) is a predictive indicator in terms of the technological properties of dough. This ratio is linked to dough strength, as HMW constitute the core of the gluten network. Some analyses showed that Graindor has a higher HMW/LMW ratio,
suggesting a higher amount of HMW and, consequently, better processability. A second predictive indicator is the ratio of gliadins to glutenins. In fact, when the gliadin/glutenin ratio exceeds 1, there is a significant decrease in dough stability. This is due to the plasticising effect of gliadins and their interference with the interaction between glutenins, which is essential for the creation of the gluten network. In both cases, for both Bulel and Graindor, the ratio was close to 1, which means good processability for both flours. The proteomics techniques applied for the flour analysis made it possible to characterize the doughs and finished products. The presence of hordeins in Bulel’s profiles proved particularly useful in distinguishing products made from Tritordeum from those made from soft wheat. This evidence makes hordeins true
markers of authenticity, making it possible to detect whether a product is made from Tritordeum flour or wheat.
Protein and starch digestibility
Protein digestibility is a crucial parameter in nutritional studies, as both protein digestibility, which indicates how much and how proteins are hydrolysed into amino acids during digestion, and amino acid composition provide essential information on the nutritional value and bioaccessibility of proteins. In order to assess the digestibility of proteins in the products, a standardised protocol that simulates human in vitro digestion in a healthy adult was applied (Brodkorb et al. , 2019). This method, referred to as the “INFOGEST model”, uses simulated fluids that simulate the salt and enzyme composition of saliva, gastric juice and duodenal
secretion, in order to reproduce the path of food along the gastrointestinal tract. Protein digestibility is estimated by calculating the ratio between the release of amino acids in the duodenal tract and the total amino acid content of the food. The results showed that fresh pasta made from Bulel flour had a significantly higher protein digestibility than that made from soft wheat.
Furthermore, previous experiments conducted on sandwich bread made from the same flours revealed that, although the in vitro glycaemic index was similar, Bulel flour produced less maltoligosaccharides and more resistant starch during starch digestion than Graindor. Although further studies are needed to confirm these preliminary results also for fresh pasta, the evidence gathered suggests that products made
from Bulel flour may have a lower glycaemic impact than those made from Graindor flour.
Protein content and excellent digestibility characterize Tritordeum
Conclusion: a promise for the future
Despite the fact that Tritordeum still has a lower yield than soft wheat, its nutritional properties and the possible genetic improvement aimed at facilitating its adaptation to different growing conditions make it interesting for the agrifood industry. Furthermore, studies have shown that Tritordeum has good composition and processing parameters. These
characteristics, along with a high protein content and excellent digestibility, make Tritordeum a promising alternative for the future of cereal growing. In response to an increasingly environmentally and healthconscious market, the demand for healthy and sustainable food is growing fast.
For this reason, agri-food technologies are called upon to develop sustainable alternatives that do not undermine production efficiency. In this scenario, Tritordeum stands out as an innovative and valuable option compared to traditional products. Its excellent processability, low glycaemic load and high protein digestibility make it a viable alternative to soft wheat in the production of fresh pasta, a fast growing sector where it could play a major role in the near future.
G. D’Auria et al.
PRODUCTION TECHNIQUES
REFERENCES
• Ahn, Y. J., & Kim, H. (2021), Lutein as a Modulator of Oxidative Stress-Mediated Inflammatory Diseases, “Antioxidants”, 10(9), 1448. https://doi.org/10.3390/antiox10091448
• Alvarez, J. B., Ballesteros, J., Sillero, J. A., & Martin, L. M. (1992), Tritordeum: a new crop of potential importance in the food industry, “Hereditas”, 116, pp. 193-197. https://doi.org/10.1111/j.16015223.1992.tb00822.x
• Atienza, S. G., Ballesteros, J., Martín, A., & Hornero-Méndez, D. (2007), Genetic Variability of Carotenoid Concentration and Degree of Esterification among Tritordeum (× Tritordeum Ascherson et Graebner) and Durum Wheat Accessions, “Journal of Agricultural and Food Chemistry”, 55(10), pp. 4244-4251. https://doi.org/10.1021/jf070342p
• Brodkorb, A., Egger, L., Alminger, M., Alvito, P., Assunção, R., Ballance, S., Bohn, T., Bourlieu-Lacanal, C., Boutrou, R., Carrière, F., Clemente, A., Corredig, M., Dupont, D., Dufour, C., Edwards, C., Golding, M., Karakaya, S., Kirkhus, B., Le Feunteun, S., … Recio, I. (2019), INFOGEST static in vitro simulation of gastrointestinal food digestion, “Nature Protocols”, 14(4), pp. 991-1014. https://doi.org/10.1038/s41596-018-0119-1
• Camarca, A., Anderson, R. P., Mamone, G., Fierro, O., Facchiano, A., Costantini, S., Zanzi, D., Sidney, J., Auricchio, S., Sette, A., Troncone, R., & Gianfrani, C. (2009), Intestinal T Cell Responses to Gluten Peptides Are Largely Heterogeneous: Implications for a
Peptide-Based Therapy in Celiac Disease, “The Journal of Immunology”, 182(7), pp. 4158-4166.
https://doi.org/10.4049/jimmunol.0803181
• Fang, Y., & Xiong, L. (2015), General mechanisms of drought response and their application in drought resistance improvement in plants, “Cellular and Molecular Life Sciences”, 72(4), pp. 673-689. https://doi.org/10.1007/s00018-014-1767-0
• Lan, Y., Chawade, A., Kuktaite, R., & Johansson, E. (2022), Climate Change Impact on Wheat Performance-Effects on Vigour, Plant Traits and Yield from Early and Late Drought Stress in Diverse Lines, “International Journal of Molecular Sciences”, 23(6), 3333.
https://doi.org/10.3390/ijms23063333
• Landolfi, V., D’Auria, G., Nicolai, M. A., Nitride, C., Blandino, M., & Ferranti, P. (2021), The effect of nitrogen fertilization on the expression of protein in wheat and tritordeum varieties using a proteomic approach, “Food Research International”, 148(April), 110617.
https://doi.org/10.1016/j.foodres.2021.110617
• Martín, A., Alvarez, J. B., Martín, L. M., Barro, F., & Ballesteros, J. (1999), The development of tritordeum: A novel cereal for food processing, “Journal of Cereal Science”, 30(2), pp. 85-95.
https://doi.org/10.1006/jcrs.1998.0235
• Nitride, C., D’Auria, G., Dente, A., Landolfi, V., Picariello, G., Mamone, G., Blandino, M., Romano, R., & Ferranti, P. (2022), Tritordeum
as an Innovative Alternative to Wheat: A Comparative Digestion Study on Bread, “Molecules”, 27(4).
https://doi.org/10.3390/molecules27041308
• Nyaupane, S., Poudel, M. R., Panthi, B., Dhakal, A., Paudel, H., & Bhandari, R. (2024), Drought stress effect, tolerance, and management in wheat - a review, “Cogent Food & Agriculture”, 10(1).
https://doi.org/10.1080/23311932.2023.22960 94
• Poole, N., Donovan, J., & Erenstein, O. (2021), Viewpoint: Agri-nutrition research: Revisiting the contribution of maize and wheat to human nutrition and health, “Food Policy”, 100, 101976.
https://doi.org/10.1016/j.foodpol.2020.101976
• Renna, M., Rinaldi, V. A., & Gonnella, M. (2015), The Mediterranean Diet between traditional foods and human health: The culinary example of Puglia (Southern Italy), “International Journal of Gastronomy and Food Science”, 2(2), 63–71.
https://doi.org/10.1016/j.ijgfs.2014.12.001
• Sánchez-León, S., Haro, C., Villatoro, M., Vaquero, L., Comino, I., González-Amigo, A. B., Vivas, S., Pastor, J., Sousa, C., Landa, B. B., & Barro, F. (2021), Tritordeum breads are well tolerated with preference over gluten-free breads in non-celiac wheat-sensitive patients and its consumption induce changes in gut bacteria, “Journal of the Science of Food and Agriculture”, 101(8), pp. 3508-3517.
https://doi.org/10.1002/jsfa.10982
The International Gluten Workshop returns to Italy
by Editorial Staff
Today’s consumers increasingly prioritize health, nutrition, and sustainability in their food choices, placing new demands on the food industry. In light of evolving consumer habits, including interest in healthy food, as well as climate change, which could influence crop quality, this workshop seeks to find sustainable and innovative solutions in gluten, cereal research, processing. These dynamics necessitate a renewed focus on the role of gluten and kernel components in food processing, health, and disease. The International Gluten Workshop (IGW) is therefore a prominent scientific event that brings together researchers, experts, and industry professionals to discuss advancements in gluten research. This workshop provides a platform for sharing experiences, establishing collaborations, and addressing challenges related to the production and quality of wheat and its derivatives. This workshop aims to provide a comprehensive forum for discussing these critical issues. Participants will engage with the latest research on gluten-
Gluten and kernel components: role in processing, health, and diseases
containing cereals, with sessions dedicated to milling, pasta, and bakery products, as well as advancements in breeding, food processing, and nutrition. The event aims to foster collaboration and knowledge exchange among researchers, industry professionals, and policymakers to address the challenges facing global food quality and nutrition.
An appointment with 46 years of history
The IGW was first organized in 1981 and has been held regularly since then, attracting participants from around the world. Each edition of the workshop takes place in a different international location, promoting a global perspective on gluten research. After 23 years of traveling the
world, this prestigious event is finally returning to Italy! The next June 2026 (from 1 th to 3 rd ), Sicily, the land renowned for its excellence in durum wheat production, will host this significant gathering.
Event history:
• 1 st Edition: 1980 - Nantes
• 2 nd Edition: 1984 - Wageningen
• 3 rd Edition: 1987 - Budapest
• 4 th Edition: 1990 - Winnipeg
• 5 th Edition: 1993 - Detmold
• 6 th Edition: 1996 - Sydney
• 7 th Edition: 2000 - Bristol
• 8 th Edition: 2003 - Viterbo
• 9 th Edition: 2006 - San Francisco
• 10 th Edition: 2009 - ClermontFerrand
• 11 th Edition: 2012 - Beijing
• 12 th Edition: 2015 - Perth
• 13 th Edition: 2018 - Mexico City
• 14 th Edition: 2023 - Madrid
• 15 th Edition: 2026 - Palermo
Key topics
Quality of gluten-containing cereals; implications of climate change on quality and nutritional properties; genetics, genomics and breeding of glutencontaining cereals; cutting-edge research and technologies on kernel components; processing and food production; nutritional impact and health effects. These
are the main topic of the Workshop. The choice of Palermo as the venue is particularly fitting, given Sicily’s historical significance in wheat cultivation and its central role in Mediterranean food culture. The city’s rich heritage will provide an inspiring context for discussions on the future of global wheat production and utilization.
The XV International Gluten Workshop represents a valuable opportunity for the scientific community to come together, share expertise, and explore new approaches to the pressing issues of our time.
This workshop will serve as an important platform for advancing research on gluten and wheat quality, and we look forward to
your contributions to this vital field. The invitation is to join Palermo to engage with cuttingedge research and to experience the unique cultural and culinary heritage of Sicily.
Each edition promotes a global perspective on gluten research
Wheat and gluten
Wheat is a staple food for many people worldwide due to its unique properties: the possibility to store seeds for a long time, its versatility allowing to transform flour and semolina into various products, and its nutritional value. Most of these properties are attributed to proteins in flour, gliadins and glutenins, which make up gluten proteins. Gluten is defined as the viscoelastic protein mass formed by removing starch and soluble components from the dough. Gliadins contribute to viscosity, while glutenins provide elasticity. The combination of specific gliadins and glutenins enables the creation of products such as pizza, pasta, bread, biscuits, and many others, some of which are unique to particular geographic regions. These products are complex systems where each element plays a specific and irreplaceable role: for example, gluten proteins, starch, and water are essential for pasta; gluten proteins, starch, water, fermentation methods, and baking conditions are crucial for baked goods. However, gluten proteins are not simple: they vary according to wheat variety, their amounts change with growing conditions,
and their structure is altered by processing methods. Understanding and producing the wide array of gluten-based products requires knowledge in genetics, biochemistry, microbiology, and their interactions.
Processing techniques, including fermentation, play a pivotal role in improving the technological and nutritional properties of gluten-containing cereals. Traditional methods like sourdough fermentation have
been employed for centuries to enhance flavor, texture, and digestibility. Moreover, fermentation may reduce gluten content in certain products, making them more suitable for individuals with gluten or wheat sensitivities.
In addition to these classical techniques, innovative processing methods are being developed to alter gluten structure and functionality.
These advancements are critical for producing gluten-based products that satisfy modern consumer demands for health, convenience, and superior quality.
The increasing use of pulse flours further enriches the nutritional profile of gluten-containing cereal-based products, but also demands refinements in processing technologies to ensure optimal results in terms of texture, taste, and overall product quality.
New procedures for processing gluten-containing cereals have expanded their potential uses beyond traditional applications. For instance, the production of gluten-based beer and fermented kernels offers new opportunities for innovation in both the food and beverage industries.
Gliadins contribute to viscosity, glutenins provide elasticity
Fermentation, in particular, has gained attention for its ability to transform the sensory and nutritional properties of glutencontaining cereals. This process not only enhances flavor but also increases the bioavailability of nutrients, making fermented products a valuable addition to the modern diet.
Meanings behind a symbol: narration around the XV IGW logo
The symbol of Sicily is represented by a triskelion (3 legs) with the face of a Gorgon (Medusa, a monster from Greek mythology) in the center surrounded by ears of wheat. The triskelion, already used on coins from ancient Eastern Greek regions, first appeared in Sicily on Syracusan coins in the 3 rd century BC. The symbol became particularly prominent during the reign of Agathocles, who minted coins featuring the triskelion in areas under his political influence.
The triskelion has even older figurative origins in Sicily, appearing on locally produced ceramics from Gela, dating back to the 7 th -6 th centuries BC.
One example is a Dinos (a type of ancient Greek pottery), found in a votive deposit in Palma di Montechiaro, depicting an archaic triskelion without the Gorgon (Medusa’s head).
Ancient names for identifying the island include “Triquetra”, “Trichelia”, and “Trinakìa”,
where “tri” (which is derived from Latin or Greek and means “three”) refers to Sicily's three promontories: Capo Peloro, Capo Passero, and Capo Lilibeo. These promontories reflect Sicily’s triangular shape, represented by the triskelion’s three legs. The three legs of the triskelion
are also said to represent the three seasons of the ancient Sicilian calendar: spring, summer, and autumn. This reflects the island’s agrarian culture, which did not recognize winter as a distinct season due to its mild climate, focusing instead on the productive periods of the year.
The Sicilian triskelion
The triskelion appeared before Greek colonization, but the Greeks named the island Trinakìa, later Trinacrìa, from the Greek “Trinacrios” meaning “three promontories,” and Latin “Triquetra” meaning “three corners”. The Triskelion was adopted as a symbol of Trinacria (Sicily), a name that has persisted still now to identify the island. In 2000, the Sicilian Parliament adopted the Triskelion as part of the Sicilian flag, featuring a flesh-colored triskelion with the Gorgon and wheat ears at the center, set against a red-orange and yellow backdrop. The flag design is based on the one used during the Sicilian Vespers, where the Triskelion was also a symbol.
The triskelion reflects the island’s agrarian culture
Sicily: crossroads of tradition and quality in durum wheat production
Sicily, a land of rare scenic beauty and ancient cultural traditions, is an excellence in the production of durum wheat, recognized as among the best in the world. Cicero and Plinio the Elder considered Sicily as the granary of the Roman Empire. The island produces high quality pasta and the history of pasta is born in Sicily. El Idrisi, the Arab geographer at the court of King Roger II the Norman, in 1100 described the first pasta production plant in history (Itria, from the Arabic meaning “vermicelli”). Moreover, hundreds of traditional bread and leavened baked products are produced in Sicily.
Editorial Staff
Our posters have made advertising history since 1877
by Barilla Historical Archive
The Wall Street stock market crash, the Great Depression, an unprecedented crisis that turned everyone’s lives upside down: the 1930s marked a new setback for the entire world and suggested the need for a return to basics.
In this challenging climate, our fruitful collaboration with Parma artist Giuseppe Venturini led to the creation of Pasta sul Pentagramma (Pasta on the Stave) in 1938, an advertising poster founded on the principle of simplicity. Venturini arranged our butterflies and rigatoni as musical notes on a blue score, creating a dance that conveys our truest value: a deep love for pasta. It was also Giuseppe Venturini who, in the 1940s, helped us design one of our most iconic posters, which has come to symbolise the hope and trust that have always inspired us. At the top since 1877 features a vibrant, avant-garde hot-air balloon with two figures: one greeting the present, eager to leave the war years behind, while the other gazes into the future, ready to embrace what lies ahead.
Since its origins, Barilla has structured its communication in deep connection with art
Erberto Carboni’s inheritance
When you mention Barilla, you inevitably think of Erberto Carboni. The name of this esteemed architect and designer is deeply intertwined with our brand, extending well beyond the history of the Blue Box.
Between the 1950s and 1960s, Carboni created several memorable communication pieces for us, most notably the groundbreaking 1952 poster entitled La pasta del buon appetito
With his art Carboni elevates our pasta into a sublime object
(Good appetite pasta). In this work, he celebrates the dawn of a new, more optimistic era, playing with shapes and compositions to
1995 is the year of “Pasta made like art” campaign, by YOUNG & RUBICAM
elevate our pasta into a sublime object, suspended in time and space, serving as a reminder that food is a bridge between art and everyday life. Then, suddenly, pasta disappears in the new Dov’è
la pasta? (Where’s the pasta?) campaign, exemplified by the famous posters Cinque Zuppiere (Five Tureens) and Vera pasta all’uovo (Real Egg Pasta), Carboni understands that there is no longer a need to display the product. Instead, he challenges consumers to guess the presence of our pasta, which has already been imprinted in their imagination.
At the 1956 International Exhibition of Preserves and Packaging, Carboni’s brilliance culminated in a three-dimensional totem made entirely of our pasta packaging,
adorned with ovals bearing our logo, achieving a perfect harmony of lines and shapes.
Where there’s Barilla there’s home
Lucio Fontana tore open the canvas to transcend the constraints of two-dimensionality and explore the depths of space. He was followed by the duo of Christo and Jeanne-Claude, who wrapped objects, from the Reichstag in Berlin to the Porta Pinciana in Rome, to emphasise
their presence and, in doing so, enhance their beauty.
In 1995, the Pasta fatta ad arte (Pasta made like art) campaign,
Even in 2021, we continued to invest in art by launching “Designer Wheats”
curated by the renowned agency YOUNG & RUBICAM, saw our Blue Boxes echo the gestures of these great artists, depicted either packaged or carved in the posters. The message, delivered with both irony and sensitivity, is clear: making pasta the way we do is a form of art. Then, throughout the 1990s, YOUNG & RUBICAM created a series of tender family portraits in blue - our blue. A little
sharing a passion for fusilli, young newlyweds celebrating their love under a cascade of Sicilian rings and orecchiette... our pasta, with its golden hue, serves as the sole splash of colour. Each portrait features a simple yet powerful sentence that needs no introduction: Where there’s Barilla there’s home.
Designer wheats
Cucinare è un’arte (Cooking is an Art) is not only a belief we hold dear but also the title of our collaboration with artist Olimpia Zagnoli who, in 2018, helped us create a special box for our Spaghetti N.5 to commemorate the Pasta World Championship - a unique cooking competition organised by Academia Barilla. Like miniature posters, the Spaghetti boxes were filled with vibrant colours and intricate shapes, serving as a bridge between visual art and the art of pasta making.
Even in 2021, during another challenging period for the world, we continued to invest in art and beauty by launching the Grani d’autore (Designer Wheats) initiative. The project involved eleven Italian artists who helped us celebrate and illustrate our Manifesto del Grano Duro Barilla (Durum Wheat Manifesto) depicting the remarkable journey of this precious raw material through our supply chain, all under the themes of responsibility and sustainability.
With the experience we have gained, we can now look to the future with renewed awareness: art enriches our lives with beauty, especially during the most challenging times, which is why we will continue to nurture it by producing food of the highest quality and investing in communication that places art at the forefront.
Barilla Historical Archive
Professional PASTA
SUBSCRIPTION
Fresh pasta process lines and machinery
Innovative technologies and systems for small, medium-sized and large enterprises
Storci’s experience in fresh pasta machinery dates back to the 1980s, when Anzio Storci was the President of the company Parmasei. Those were the years of the American dream. It is back then that the first “shuttle” system for tortellini production, both for dough and filling, designed by Anzio Storci, was installed. The fully automated system, 4 process lines composed of 7 machines each, automatically fed 28 tortellini machines and 28 dough-sheeters. Such an innovative project changed the fresh pasta market forever. Today, shuttle systems are everywhere, but when they were first designed, they were avantgarde, cutting-edge innovations. What was achieved, in addition to finding a key solution to a longstanding problem, was to introduce to the market, which was mainly manual up to this point, machine after machine, the industrial vision of the dry pasta industry, where reliability, quality assurance and cost benefits had already been pillars for years. So much progress has been made. The market has clearly changed and matured, especially in Italy, where product quality is combined with variety and the speciality of the region. We have an absolutely invaluable heritage in fresh pasta for everyone to enjoy. Proof of this is that the “sfogline” is one of the proposed entries for inclusion in the UNESCO Intangible Cultural Heritage list as “Providers of
goodness and wealth, culinary and identity”. There are two types of fresh pasta consumers: the so-called “typical” consumer who looks for the the best price/quality ratio and then there’s the enthusiast who prefers a more gourmet or niche product, as well as those who like to diversify culinary experiences by choosing between the different regional speciality lines available. The industry is growing at an extremely fast rate. Fava Storci has dominated the market, over the years, for its important innovations. Just to mention a few: the vacuum sheeter®, the Beltmix® static dough system, the use of peek netting to avoid marking the product during pasteurization and much much more. These systems have characterized all our fresh pasta factories in Italy and abroad. Today, our range of equipment starts from a smaller hourly capacity than that of the past, together with multi-
shape process lines with capacities between 250 and 2000 kg/h of laminated pasta, single-sheet cappelletti and double-sheet ravioli, also with soft fillings. We have recently supplied two factories for the production of fresh pasta. We installed three process lines at Grandi Pastai in Correggio - one line for lasagne, tagliatelle, short pasta 800 kg/h, one 1200 kg/h tortellini line and one 1200 kg double-sheet ravioli line, with an integrated freezing section. We supplied two 600 kg/h double sheet ravioli lines to Emiliana Gourmet in Sorbolo (PR), combined with the innovative application of our Beltmix system. The line is also equipped with a spiral pasteurizer, due to space limitations, and an innovative humidity control system. These and many more innovations are available to our customers, who can also test some of these systems with their raw materials at our business unit R&D laboratories.
AXOR signs an agreement for Chad’s First Pasta Factory
AXOR has signed a landmark agreement to build Chad’s first pasta factory.
The project represents a significant milestone in the country’s food security efforts and highlights the reliability and worldwide reputation of the company.
The state-of-the-art facility will have a Short-Cut Pasta Line with production capacity of 2,000 kgs per hour, making it the one and only pasta production plants in Chad. This project is not only a testament to AXOR’s leading position in the global pasta industry but also strengthens the connection with the African side of the world.
The pasta line that will be soon supplied to the customer in Chad
will play a critical role in ensuring the availability of highquality pasta products for the people of this state and of the neighbouring regions.
The facility will be equipped with the latest technology in short-cut pasta production, ensuring high efficiency and product quality while adhering to international food safety standards. The factory is expected to stimulate local economic growth, and significantly enhance Chad’s food processing capabilities. The agreement marks a significant step forward in AXOR penetration in Africa and give our company new impulse to keep growing.
Hilo Macaroni Factory
Despite their name, the Hilo Macaroni Factory was best known for their manufacture of Saloon Pilot crackers, a Hawaiian staple. The early history of the company is hazy, but it appears the Hilo Macaroni Company was incorporated in 1914,1 with production of noodles beginning as early as 1908 under the name Hilo Seimen Gaisha.2 Tatsunosuke Ikeda eventually bought the company and it ran as a family business with his daughter-in-law Fujiko Ikeda taking over as manager.3 According to Fujiko, when the company was formed the local residents didn’t know the difference between macaroni and noodles, so they just called it all macaroni, even though they only made noodles.4 Initially, they offered udon and somen, but later added saimin.5 The factory was located in the Shinmachi district of Hilo, Hawaii, a
neighborhood of Japanese immigrant homes and businesses. Citizens of Shinmachi faced hardships including devastating tsunamis in 1946 and 1960 and rationing and increased scrutiny during World War II, but showed much resiliency and ingenuity, as demonstrated by the inventive products created by Shinmachi residents and businesses.6
A 1932 Hawaii-Tribune Herald article stated, “It takes three days to produce a batch of macaroni,
including the dough mixing, the bleaching and drying and the rolling and cutting.7 The process has been repeated consistently for the past 20 years at the Hilo Macaroni factory on Kamehameha Avenue where Tatsunosuke Ikeda manufactures enough noodles and vermicelli to supply all of Maui and Kauai, as well as this island.”8 When the company officially incorporated in 1914 they added the cracker department,9 and crackers became all the company produced after a certain point in
Earl Ikeda, General Manager of the Hilo Macaroni Factory, with his team making Saloon Pilot crackers in 1988 (KHET / Hna Library via the Hawaii State Archives)
Hilo Macaroni Factory (from the Pacific Tsunami Museum)
time.10 The crackers are seemingly a derivative of a sailor’s hardtack, and legend has it that during World War I, sailors from a German ship confined in the Hilo Harbor taught the locals how to bake it.11-12 The company officially went out of business in 2003, to the dismay of many Hawaiian residents.13 As one reporter lamented, “Sure, those beloved pastry crackers weren’t exactly healthy food, but for generations of Hawai’i people, they were soul food.”14
Rosemary DeFrancisci National Pasta Association History Committee / DEMACO
Notes
1 Mike Gordon, “Hilo saloon pilot crackers to retire with secret recipe”, The Honolulu Advertiser, Honolulu, Hawaii, 146th year, number 51,417 (June 20, 2003), page C6.
2 Rod Thompson, “‘Saloon Pilot’ Company Closing”, Honolulu Star-Bulletin, Honolulu, Hawaii, volume 3, number 97 (June 19, 2003), page A10.
3 Frankie Stapleton, “Home of the Soda Cracker”, Hawaii Tribune-Herald (Hilo), Hilo, Hawaii, 54th year, number 88 (April 14, 1977), page 19.
4 Ibid.
5 Ibid.
6 PBS Hawai’i and Heather Fryer, “Shinmachi: Stronger Than a Tsunami,” YouTube, April 1, 2021, https://www.youtube.com/watch?v=NSnF 9HEBZ5c&t=2464s.
7 ”Macaroni Factory Turns Out Batch Every 3 Days”, Hilo Tribune-Herald, Hilo, Hawaii, volume X, number 183 (August 21, 1932), page 1.
8 Ibid.
9 Ibid.
10 ”Hilo Macaroni Factory”, Hawaii Tribune-Herald (Hilo), 59th year, number 219 (September 19, 1982), Orchid Island section, page 24.
11 Thompson, “’Saloon Pilot’ Company Closing”.
ADVERTISER INDEX
12 Gordon, “Hilo saloon pilot crackers to retire with secret recipe”.
13 Lee Cataluna, “Cracker Crumbles into History,” The Honolulu Advertiser, 146th year, number 51,417 (June 20, 2003), page B1.
14 Ibid.
Advertisement (photo by Leonard J. DeFrancisci)
