Professional PASTA
By-products of durum wheat milling
The production of pasta in France
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
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EDITORIAL
Pasta: flagship of Italian food
by Luigi Pelliccia
FEATURES
PASTA PRODUCTION
by Andrea Maraschi
SUSTAINABILITY
by Francesca Mostardini
RESEARCH Valorisation
by Daniele Naviglio, Angela Perrone, Francesca Varchetta, Marcello Greco Miani, Monica Gallo
Pasta: flagship of Italian food
by Luigi Pelliccia Head of Market and Research Department for Federalimentare
A consolidated food despite a difficult market
2023 has been a quite difficult year for the Italian food industry and the entire manufacturing sector as well. The expansion trend of foreign markets has been curbed by the uncertainties looming over the international scenario as well as by a sharp slowdown of the Chinese driving force. As to Italy, a symbolic 0.7% GDP growth, as expected both this year and in 2024, is certainly not suited to “lubricate” the domestic market.
The export of the Italian food industry in January-August (latest available period) reached +8.2% in
currency, which equals to -2.9% in quantity, while the sector’s production expressed quantitatively has fallen back and set at a -2.1% trend in the first ten months of the year.
Within these macro-trends, pasta has reached an export pace of +6.1% in value and -3.5% in quantity over eight months and then a production trend of -4.1%. over ten months. These variations lag slightly behind those of the aggregate “food and beverage” industry. However, figures shall be read looking at things in a wider perspective.
Meanwhile, the results of the domestic food market 2023 were disappointing. In the first ten months food sales fell by 4.2% in quantity compared to the same period in 2022. It is exactly what happened in 2022. Consumer prices in the food industry, driven upstream by soaring energy and raw material costs, remained well above the inflation rate on average in 2022 and in the first ten months of 2023, giving up - partially and understandingly - on keeping prices down, as they managed to do until a few years ago. Basically, the price factor damped the demand that was already weak due to the aforementioned development crisis in the country and the low consumer purchasing power. This has highlighted a change of pace, which can be defined as epic without hesitation, compared to the solidly countercyclical trend shown by the food market in recent decades. In a nutshell, the changes in the scenario, uncertainties in the international scene and climatic crises, now are bound to be irreversible, rather than transitional, amidst ups and downs, making the management of the food supply chain permanently more complex.
Pasta exports
On the other hand, international trade, the real driving force of
global development, also tarnished during 2023, and this generally prevented export flows from compensating for a sluggish domestic demand, as it was often the case in previous situations. However, in order to better understand the 2023 trends of the pasta sector, other factors must be taken into account. In fact, it should be remembered that this sector has somewhat taken a breath, after a highly performing 2022, where production had reached +3.0%, against +1.2% of the entire food industry, and after +29.6% export growth: a real leap, more than ten points higher than +18.5% recorded last year by the aggregate food industry.
It should be added that, in the Italian food industry, the pasta sector is the absolute leader, together with the wine sector, in terms of export-oriented projection. In 2022, pasta sector exports reached 3.707 million euros. This results in an incidence of 57.5% on the annual turnover of the sector, equal to 6.948 million. This is a striking impact, basically more than double compared to 26.9% achieved by 2022 exports of the entire national “food and beverage” industry (48.940 million) on the aggregate turnover of the food industry, equal to 182 billion. It is pretty clear that, with these very high levels of export
projection, pasta is confirmed as the flagship of Italian food. But, precisely because of this, it has naturally lower margins for further improvement compared to other sectors that are lagging far behind on foreign markets.
More specifically, if we look at the most recent trends, in the first eight months of the year the sector’s exports reached 2.691 million, broken down into 1.881 million of pasta, 467 million of filled pasta, 158 million of non-filled egg pasta and 185 million of other pasta. The main segment, i.e. pasta, recorded the smallest increase, i.e. +4.4%, while the other three showed additional dynamism, with increases ranging from +9.2% to +13.6%. As far as pasta export destinations are concerned, it is worth highlightingagain with reference to the first eight months of the year - the leadership of Germany, with an aggregate share of 437 million euros and a pace of +10.2%, higher than the aforementioned world sector average for the period, equal to +6.1%. Germany is followed by the USA, with a share of 382 million and +0.8%. France ranks third, with 350 million and +9.3%. Finally, the United Kingdom ranks fourth, with 318 million and +6.7%. The first four destinations cover more than half (55.3%) of the entire pasta export pie. The others represent a very wide range, with very interesting hints that indicate the progressive opening up and development of new markets. It must be said, however, that five years ago, in 2018, the top four foreign markets in the pasta sector were the same and accounted for a completely identical percentage of total exports (55.3%). Now the difference lies in the ranking, with the European markets in the top three positions and the USA ranks fourth, as it has clearly moved up more than the others in the meantime.
Luigi Pelliccia
Rana pasta factory: Italian Mimit authorizes EUR 78M agreement
The Italian Ministry of Business and Made in Italy has authorized a development agreement of 78 million euros with the pasta factory Rana, a historic large Italian company from San Giovanni Lupatoto (Verona, Veneto Region) which operates with eight factories and is the main producer of fresh filled pasta in Europe and the United States of America. The agreement, of particular strategic importance for the territories of the Piedmont, Lombardy and Veneto regions, provides for the creation of a development industrial program aimed at increasing the production capacity of the company, which currently markets in 52 countries, with the aim of satisfying the increased demand on the market for the Group’s flagship products: pasta, sauces and ready meals.
Barilla subsidiary opens UK pasta factory
Pasta Evangelists, a subsidiary of Barilla, is launching its first factory in the UK, making it the largest pasta factory in the nation’s history. The company received an investment of more than $15 million to build an exclusively fresh pasta and sauce facility as part of its rapid expansion in the UK. The 47,000-square-foot factory will open this month in the North Acton town of London. The facility will produce a wide assortment of pasta shapes, many of which have never been previously made in the UK, Pasta Evangelists noted. The factory will also make unique pasta varieties alongside the traditional varieties. These unique varieties include “porcupine ravioli” (crestoni), corzetti, anolini, saccottini, busiate, lingotti and pasta dragons. The last of these varieties went viral on the Pasta Evangelists TikTok earlier this year and will soon be available to order.
UK government to roll out EU-style deforestation laws
The UK government has announced a ban on imported commodities linked to illegal deforestation, after a two-year delay. In a move similar to the EU’s anti-deforestation law that was implemented in June this year, Britain will finally impose strict due diligence regulations on importers of beef, leather, soy, palm oil, and cocoa. Businesses with at least £50m in global turnover who trade more than 500 tonnes of the regulated commodities in their operations need to produce a declaration showing their imports did not come from illegally deforested lands. The new requirements are part of an amendment to the Environment Act that had been proposed more than two years ago but remained without effect until now.
Over 6 million tonnes of pasta produced in 2022
In 2022, 6.1 million tonnes of pasta were produced in the EU, worth € 7.8 billion, which is 1.0 million tonnes (20%) more than five years ago (5.1 million in 2017). Italy was by far the leading EU member in pasta production. With 4.2 million tonnes of pasta produced last year, worth €5.1 billion, Italy accounted for 68% of the total EU production in terms of volume and 66% in terms of value. At the same time, Italy was also by far the top EU exporter of pasta (2.1 million tonnes exported, representing 77% of the EU members’ total). In total, almost 2.8 million tonnes of pasta were exported by EU members in 2022 and more than half (56%) of this amount went to other EU members. The two main importing EU members were Germany and France. The top two destinations for EU exports of pasta outside of the EU in 2022 were the United Kingdom and the United States.
Consumers want both tasty and sustainable pasta
Food companies that produce pasta and restaurants who serve it are responding to consumer demand. The “emerging sustainability landscape” is being fueled by federal policies and private food companies. Policy is supporting progress in sustainable agriculture programs, and those that can adapt quickly to address new requirements will be well-positioned to take a share. Consumers in the United States appear to be concerned about whether or not their food is produced sustainability. As the critical input to pasta, wheat growers are being asked to participate in sustainability program, a great opportunity to get in on the ground floor, shape programs to have the most impactful outcomes and benefit from pilot/partnership programs.
Nissin Foods launches second chilli-infused noodles brand
Nissin Foods USA, creator of brands Cup Noodles and Top Ramen, has launched Hot & Spicy Fire Wok packets. The packets come in two flavours: Torched Teriyaki Chicken and Screamin’ Sichuan Beef and feature a square ramen pack containing spicy noodles which are infused with chilli flakes inside the noodle. These new flavours are the second brand released by Nissin to feature chilli-infused noodles after the company launched the Geki brand in September. Priscila Stanton, senior vice president, marketing for Nissin Foods USA, said: “By offering Hot & Spicy Fire Wok in an elevated format with chilli-infused noodles, we’re hoping to inspire more at-home chefs to find unique ways to bring the heat into their own kitchens.”
Newlat close to acquisition of British Princes
The British Princes, subsidiary of the Japanese Mitsubishi Corporation, would be on the verge of being acquired by the Emilian Newlat. This was revealed by rumors from more than one newspaper, according to which the Italian group would be in pole position in the financial operation but will have to contend - among its competitors - with the English private equity firm Epiris. If it were to complete the operation, Newlat would open a very important gap in the international market, incorporating the approximately 1.5 billion turnover of Princes into a business that already includes profitable brands such as Gilio, Polenghi Lombardo or Delverde. For Newlat, it would mean abundantly doubling a turnover which, in 2022, was 730 million euros, while in the first nine months of 2023, consolidated net receipts exceeded 600 million. The timing of the operation could see the purchase completed just before Christmas.
The “Pasta Grannies” series features regional Italian dishes largely unknown in the US
In America, the availability of regional Italian food is booming. Restaurants have shifted away from serving a broad catalog of Italian cuisine in favor of focusing on the culinary delicacies of a specific area. Liguria, Sicily, Tuscany, Emilia-Romagna-each of these regions provide a wealth of dishes to populate a menu. It makes sense, too, that the best restaurants would choose to do this, since specificity is key to selling a well-made product. The small towns within each region all have their own funky, peculiar pastas that have remained mostly unknown. That is, until the Pasta Grannies came around, a series of cooking videos (and now a cookbook) filmed documentary-style throughout tiny Italian villages. Each video celebrates not just the hyper-regional pasta therein, but also the nonnas who cook it.
France, a growing taste for pasta in general …and for spaghetti, in particular!
by Andrea Maraschi
Postdoctoral Researcher - Interuniversity Research Center “Seminary of the History of Science” - University of Bari
Lecturer in Anthropology of Food Department of Agricultural and Food Sciences - University of Bologna
Pasta, a staple of Italian cuisine, has woven itself into the culinary fabric of nations worldwide. France, renowned for its gastronomic heritage, is no exception. The introduction of pasta to France dates back centuries, with historical records tracing its arrival to the late Middle Ages through trade routes connecting Italy and France. Initially regarded as an exotic import, pasta gradually ingrained itself in French culinary traditions, metamorphosing to suit local tastes and preferences. Over the years,
From exotic origins to cultural fusion
this humble amalgamation of flour and water transcended boundaries, earning a cherished place in French kitchens. A more precise beginning of the pasta tradition in France dates back to the 18th century, when it began to establish itself in the culinary tradition of the south of the country. (Figure 1)
As culinary exchanges flourished, the integration of pasta into regional dishes exemplified cultural fusion. From the iconic “Ratatouille” (which includes versions made with linguine, penne or other types of pasta) to the cherished “Bouillabaisse” (which can be similarly made with tagliatelle, for example), pasta incorporated itself in various ways, transcending its Italian origins to become a vital component of French culinary repertoire.
The pasta industry: domestic production and the role of Italian corporations
Global warming has affected France’s harvests in the last years, similarly to what has been in Canada and the United States. This contributed to curbing European supply and raising prices. However, France’s pasta industry stands as a statement to the versatility and adaptability of this culinary staple. With a burgeoning market and a diverse array of players, it has evolved into a significant economic force. The industry encompasses a wide spectrum of activities, from production and distribution to marketing and innovation. (Figure 2) The pasta industry in France is characterized by a dynamic interplay of domestic production and importation. While artisanal
1 - Pasta, ham, cheese and besciamella
pasta makers continue to thrive, industrial-scale production facilities have also gained prominence, catering to the mass demand for this versatile carbohydrate. Notable regions such as Emilia Romagna and Campania in Italy, along with some domestic production centers, contribute substantially to the supply chain. The landscape of pasta production is diverse, with a mix of multinational corporations, regional players, and artisanal producers. Renowned global brands leverage extensive distribution networks and brand recognition, while other operators also concur and account for more than 90% of supply. Ebro Foods has been among the leading companies in the last years, followed by Barilla and Pastificio Rana. Pastacorp, Saint Jean, Hilcona and the Heimburger Company also account for a significant share in the sector. Concurrently, smaller, local producers emphasize quality and artisanal craftsmanship, appealing to niche markets seeking authenticity and tradition.
Pasta tradition in France dates back to the 18th century
Inflation and other challenges
The pasta industry plays a pivotal role in France’s economic tapestry. It serves as a robust contributor to the agri-food sector, generating substantial revenue and employment opportunities. The sector encompasses a wide range of occupations, from agricultural production of durum wheat to manufacturing, distribution, and retail. Moreover, the auxiliary industries, such as packaging and logistics, derive significant economic benefits from the pasta industry’s continued growth. On the French market, pasta accounts for 47% of all starchy foods. Domestic consumption reached ca. 566 tonnes in 2022. Revenue in pasta market amounts to €5,40bn in 2023, and the market is expected to grow annually by 2.86% (source:
www.statista.com).
In the last three years, all world economies have been heavily impacted by the consequences of Covid-19, the war in Ukraine, and lastly the conflict between Israel and Palestine. In response of the current crisis situation, the French Finance Minister Bruno Le Maire has recently reassured French people that they will pay less for their food, since big food companies agreed to cut prices and contrast French food inflation reaching record levels. The Minister convinced seventy-five companies including Unilever to cut prices on hundreds of products, and above all on pasta, vegetable oil and poultry. France has adopted an aggressive approach towards uncontrolled inflation. (Figure 3)
A matter of numbers France stands as one of the leading consumers of pasta in Europe. On average, a French individual consumes approximately 8 to 9 kilograms of pasta every year (for the sake of comparison, an Italian consumes ca. 23 kilograms annually). This figure, while
2 - A crop of durum wheat
3 - French Economy, Finance and Recovery Minister Bruno Le Maire at the World Economic Forum Annual Meeting 2023 in DavosKlosters, Switzerland.
substantial, reflects a nuanced pattern of consumption, with variations based on factors such as age, socio-economic status, and regional influences. On average, 8 in 10 French people eat pasta at least once a week, and eat twice as much pasta as rice. Why? Because, according to the interviewees, it can be preserved for a long time, it is ductile, healthy and everybody likes it. In fact, France has the second highest penetration of pasta use in Europe, second only to Italy, with 97% households eating pasta. In comparison, Germany and Spain have 90%, the UK 81%. Speaking of regional disparities, southern regions are characterized by a Mediterranean culinary heritage, and tend to exhibit higher per capita consumption rates. This can be attributed to a historical affinity for pasta-based dishes (as in the case of the aforementioned Bouillabaisse variation made with pasta), rooted in the proximity and cultural exchanges with Italy. Conversely, northern regions seem to have a more tempered consumption pattern, with traditional fare holding sway.
Furthermore, pasta competes with other carbohydrate sources such as rice, bread, and potatoes. While these alternatives hold their own culinary significance, pasta’s versatility and ease of preparation have positioned it as a preferred choice for many French families. This is especially evident in contemporary, fastpaced lifestyles where convenience and efficiency play a pivotal role in dietary choices.
Ebro Foods has been among the leading companies in the last years
Pasta or noodles? What do the French like?
Paris is the largest pasta and noodles market in France, followed by Marseille and Lille. Toulouse has instead recorded the fastest growth during the 2015-2020 period (while Rouen recorded the slowest
growth). The French pasta and noodles sector include a vast range of categories, such as chilled pasta, ambient pasta, dried and instant noodles, dried pasta. The latter (with sales amounting to more than 300 million kgs in 2020) represents the leading category, followed by chilled and ambient pasta. The pasta and noodles market had total revenues of US $1,420.5 million in 2020. (Figure 4)
A diverse array of pasta shapes, sizes and varieties appears on French tables, from angel hair to rigatoni. Among the plethora of options, however, certain types of pasta have garnered greater popularity. Penne, characterized by their cylindrical shape and ridged surface, enjoys widespread acclaim for its ability to hold sauces. Spaghetti holds a cherished place in French cuisine, and is frequently featured in classic dishes such as Carbonara or Bolognese. Additionally, fusilli, farfalle, and tagliatelle are esteemed for their versatility and ability to complement a diverse range of ingredients.
Photo by the World Economic Forum, via Flickr.com
4 - The French pasta and noodles sector is thriving
The preference for specific pasta shapes aligns with regional and culinary traditions. For instance, in Provence, where seafood holds prominence, shell-shaped pastas like conchiglie may find favour, facilitating the capture of savoury seafood morsels in each bite. Conversely, in heartier, rustic dishes of the countryside, robust pastas like pappardelle may be favoured for their substantial texture and ability to carry flavourful sauces. Data suggest that the French favour
spaghetti over other pasta shapes. According to a study carried out at the end of 2020, almost 1 in 4 people say they prefer this form (23%). After spaghetti, penne (14%), fusilli (13%), tagliatelle (13%), and farfalle (10%).
France has the second highest penetration of pasta use in Europe
Tradition and avant-garde!
The integration of pasta into French cuisine has led to a number of traditional and modern recipes that showcase the adaptability of this versatile food. Ratatouille with pappardelle is one example. This Provençal stewed vegetable medley combines with wide ribbons of pappardelle, creating a hearty and rustic dish. Bouillabaisse, a well-known sauce made with shellfish and seafood and flavoured with leek, celery, garlic, parsley, olive oil, and tomatoes, can be served on top of pasta such as spaghetti, linguine or other types of long pasta. Gratin de coquillettes involves baking small pasta shells with a creamy béchamel sauce, gruyere cheese, and often diced ham or bacon. ( Figure 5 )
Fusion and contemporary pasta creations are also worthy of attention. For instance, the originally American recipe for “pasta primavera” is now popular in France as well, and calls for penne, garlic, red onion, yellow squash, zucchini, asparagus, cherry tomatoes, peas, pecorino cheese, fresh lemon juice, red pepper flakes, fresh basil and tarragon (alongside salt and pepper). It is a modern twist on Italian classic dishes, combining al dente pasta with tarragoninfused cream sauce and spring vegetables. Luxurious dishes such as linguine with truffle butter sauce and wild mushrooms, with the addition of Parmesan, are another example of French cuisine’s open-minded attitude towards Italian and other foreign influences. Many French blogs and menus feature variations of recipes for “pâtes à la truffe”, enriching this typical northern and central Italian dish with truffles from Burgundy and Dordogne.
Andrea Maraschi
5 - A dish of ratatouille with penne
The role of Ecodesign in ensuring the circularity of materials
by Francesca Mostardini Specialist in Food Packaging -
Ecodesign & Risk Assessment. Lecturer at the Design for Food Master - Politecnico di Milano, University of Gastronomic Sciences - Pollenzo and Master Packaging - University of Parma
As we live in a world with limited resources, we should rethink the endof-life of materials so as to guarantee a second life even in different applications. Moreover, global challenges such as climate change, land and ecosystem degradation, along with population growth, force us to look for new ways of producing and consuming that respect these resources. To meet these challenges, we need to improve and innovate the way we produce and consume food and materials through the development of a sustainable bio-economy. In this respect, the role of Ecodesign fits in as an essential tool for
Designing objects to minimise the environmental impact during their life cycle
companies to collect the necessary data and measure the actual environmental impact of packaging.
The new circular economy action plan
The new circular economy action plan is expected to play a key role in reaching the targets of the European Green Deal; within this deal, material recycling will bring significant environmental benefits, especially with regard to the reduction of greenhouse gas (GHG) emissions and related climate change. Among waste materials generated by our society, plastics represent an important element, due to high production volumes and still low recycling rates, since a significant part of plastic waste is currently landfilled or incinerated,
thus suffering losses in the value of resources used together with environmental emissions, in particular CO2 through incineration. Of course, the strategy for plastics is a cornerstone of the new circular economy and the re-use and recycling of plastic waste is at the heart of this strategy, as is the enhancement of materials. This should lead to a further improvement in circularity and an overall reduction of the environmental and climate footprint, as well as greater EU resilience.
Ecodesign, a design tool
Packaging design using Ecodesign principles allows the entire life cycle of a product to be analysed in order to minimise the impact of all
products on the environment. The current production scenario requires action by designing in a sustainable manner not only the product in relation to materials, shapes and function but its entire life cycle. The Ecodesign concept affects the design of any aspect of the product: from the origin of the materials, to production methods, packaging, logistics, distribution, methods of use, disposal, material recovery, etc. Therefore, it can be viewed as an articulated process of optimisation and innovation in each phase of the product life cycle. It is precisely upon choosing the materials for a new packaging that the designer has the opportunity to analyse resources by evaluating their benefit within a life-cycle perspective.
The choice of packaging materials
There is no such thing as one material that is better than
Reuse and recycling of plastic at the heart of the circular economy
another; the packaging material must be chosen according to the product in terms of shelf-life requirements, the way the food is used/prepared, the disposal conditions, e.g. how easy it is to separate product from container, but also according to the target markets that have different endof-life management today due to available recycling technologies. Among the materials available on the market today, the trend is towards bio-based materials (which include paper) that are created using renewable sources and recycled materials. The choice must be based on documented
advantages and benefits in terms of Life Cycle Assessment level. While with regard to materials from mechanical recycling, EU Regulation 1616/22 has opened up access to materials other than PET suitable for food packaging, through the use of functional barriers.
Chemical recycling has also introduced plastic polymers into the market that are of interest especially for flexible packaging applications, such as polyethylene and polypropylene that are suitable both for top films and flow pack solutions. These materials come with certifications certifying the origin, i.e. production from chemical recycling.
Ensuring recyclability
Improvements applied to materials at the design stage and carried out according to available guidelines such as those of
Recyclass for example or Conai’s Progettare Riciclo, lead to significant results on the market in terms of recyclability and quality. In fact, designing according to Ecodesign principles implies assessing the suitability of materials for various enhancement processes, so as to sometimes get to field-test the actual recyclability on sorting and recycling plants and subsequently address any possible criticality in order to improve the quality of recycled materials. Therefore, this leads to:
- assess and test the impact of different materials and packaging elements on the sorting phase;
- review the removal of components or the reduction of printed surfaces or the replacement of adhesives;
- provide suppliers with further guidance in order to improve packaging design choices to generate value in a circular economy through end-of-life management.
Some Member States are taking action to encourage the recyclability of packaging through modulation of EPR fees (Extended Producer Responsibility); such initiatives are an effective economic instrument to promote greater sustainability through packaging design that leads to better recyclability of the material while also improving the functioning of the internal market. Therefore, it is necessary to harmonise the criteria for rate adjustment according to
Recyclability
the actual degree of recyclability. See the recyclability classes of the submitted amendment of Directive 94/62/EC (Table 1) for that matter. The recycling targets for 2025 and 2030 are listed below:
Recycling targets and promotion 1) Member States shall take the necessary measures to achieve the following recycling targets throughout their territory: (a) by 31 December 2025, at least 65% by weight of all packaging waste;
Table 1
Grade Ahigher or equal to 95%
Grade Bhigher or equal to 90%
Grade Chigher or equal to 80%
Grade Dhigher or equal to 70%
Grade Elower than 70%
(b) by 31 December 2025, the following minimum percentages by weight of the following specific materials contained in the packaging waste:
(i) 50% of plastic;
(ii) 25% of wood;
(iii) 70% of ferrous metals;
(iv) 50% of aluminium;
(v) 70% of glass;
(vi) 75% of paper and cardboard.
(
c) by 31 December 2030, at least 70% by weight of all packaging waste;
(
d) by 31 December 2030, the following minimum percentages by weight of the following specific materials contained in the packaging waste:
(i) 55% of plastic;
(ii) 30% of wood;
(iii) 80% of ferrous metals;
(iv) 60% of aluminium;
(v) 75% of glass;
(vi) 85% of paper and cardboard.
Choices are made according to the product to be packaged
Recyclability “at scale”
Article 6 of the proposed amendment to Directive 94/62/EC requires packaging to be recyclable and sets out what requirements will have to be fulfilled, in particular from 1/1/2030 packaging will have to comply by composition with the recycling criteria and from 1/1/2035 requirements will be further adjusted to ensure that recyclable packaging is not only collected and sorted but also effectively recycled “at scale”, i.e. in significant volumes. The criteria for recycling design and the methods for assessing whether packaging is recycled at large scale will be set out in
delegated acts to be adopted by the Commission. As to consolidated Plastic Waste flows managed at national level, it is clear that Pet is the most promising polymer to reach Grade A, but it must be considered that polystyrene (PS), whose dedicated sorting has now been successfully started by Corepla, could reach significant volumes as well.
Packaging user companies have already started assessing which materials will be able to meet the sustainability criteria required by the new draft law and which materials will have to be replaced. A higher number of preferably single-material multilayer solutions are expected to be applied in order to feed recycled material flows. The Ecodesign tool will make it possible to optimise the design phase by opting for the use of materials with satisfactory recycling volumes, which will also lead to advantages in terms of taxes.
Recycled Content
As we need to increase the demand for recycled materials to be used in new packaging while still guaranteeing food safety as required by EC Regulation 1935/2004, companies should also start considering communicating the recycled content they use. On the one hand, this allows companies to highlight the circularity of packaging materials and on the other hand, trust is built with consumers as they become aware of the prevention of the use of non-renewable resources such as virgin polymers. Article 7 of the draft regulation provides that, from 1 January 2030, plastic packaging shall contain minimum quantities of recycled content recovered from post-consumer plastic waste per sales unit. These contents will then have to increase by 1
January 2040. There are also various certification schemes on the market that certify the percentage declared by the company on mass balance assessments and traceability documents.
Companies must communicate the content of recycled materials
Organisation of materials from industrial or PCR supply chains
Member States will also have to consider which Plastic Waste flows to use for food packaging based on consumer safety; at present the recycling systems are fed by
both post-consumer and postindustrial waste. For direct contact with food, however, only materials that are recycled by Efsa approved facilities can be used and therefore, for the time being, only PET is allowed for direct contact in addition to polymers that remain in closed and supervised supply chains such as Hdpe, Ps and Pp recycling schemes.
Other applications involve the use of a functional barrier in contact with food. In the future, it will be possible to organise the flows of post-industrial materials that are already Food Grade by composition to feed the recycled content of food packaging, keeping them within more supervised chains and managing municipal collection.
Francesca Mostardini
Valorisation of the by-products of durum wheat milling
by Daniele Naviglio1 , Angela Perrone1, Francesca Varchetta1, Marcello Greco Miani2, Monica Gallo3
1 - University of Naples Federico II, Department of Chemical Sciences Via Cintia 4, 80126 Naples, Italy
2 - Casillo Next Gen Food Srl - Via Sant’Elia z.i. snc, 70033 Corato (Ba), Italy
3 - University of Naples Federico II, Department of Molecular Medicine and Medical Biotechnology, Via Pansini 5, 80131 Naples, Italy
The circular economy is an alternative production and consumption model to that of the linear economy and is based on the ability to recover, reuse or recycle waste materials obtained in the various production phases, helping to reduce waste to a minimum. In particular, the recovery of waste materials from the agri-food sector, in addition to reducing the environmental impact, offers the possibility of extracting various bioactive compounds, such as antioxidants, which can be used in other production sectors. This work reports the preliminary extraction tests from waste material deriving from wheat milling (supplied by the Casillo Next Gen Food srl company) for the recovery of antioxidant compounds. For this purpose, a comparison was carried out between two extraction techniques: maceration, a conventional extraction technique and an innovative dynamic
Antioxidants compounds and ferulic acid extracted from waste can be used in other production sectors
From right (a): Prof. Daniele Naviglio, professor of Chemistry Analytics, Department of Science Chemistry, University of the Studies of Naples Federico II, Prof. Monica Gallo, professor of Biochemistry, Department of Medicine Molecular and Biotechnology Medical, University of the Studies of Naples Federico II, Dr. Angela Perrone, Department of Sciences Chemicals Unina, Dr. Francesca Varchetta, Department of Sciences Chemicals Unina
(b) Dr. Marcello Greco Miani, R&D Manager at Casillo Group Trani, Puglia, Italy
extraction technique, also known as rapid dynamic solid-liquid extraction (RSLDE) using Naviglio extractor (NE). In the characterization of bioactive compounds, interest has focused on the presence of ferulic acid, a powerful antioxidant, known for its anti-aging properties. However, these biomolecules are often trapped in cell wall structures, and enzymatic hydrolysis is recognized as a valuable tool for improving extraction efficiency in an environmentally friendly manner. Therefore, a protocol aimed at the extraction of ferulic acid was developed, using the ferulylesterase enzyme. Subsequently, the characterization of the obtained extracts was performed by gas chromatography with flame ionization detector (GC-FID).
The
germ wheat degreased contains many ingredients nutritional
Wheat
Wheat is one of the main cereals, the basis of many food ingredients in the world. The wheat grain is morphologically composed of bran, germ and endosperm. The antioxidants present in wheat, which include carotenoids, tocopherols, flavonoids and phenolic acids, have been the subject of many scientific studies in the last two decades[1-2], due to their proven beneficial effect on health and on the prevention of various
diseases in humans. In particular, antioxidant-rich extracts have been obtained from wheat through the use of solvents including water, ethanol, methanol and water/ethanol and water/methanol mixtures[3,4]. Some studies have also reported the antioxidant activity of toasted defatted wheat germ[5,6], wheat germ oils[5], and wheat germ protein hydrolysates[7]
In particular, defatted wheat germ (Defatted Wheat Germ, DWG) is the
The ferulic acid has a strong valence antioxidant
main grain by-product in the germ oil extraction process; it contains many nutritional ingredients, such as proteins, carbohydrates, B vitamins, pigments and minerals and some functional microcomponents[8,9]. However, few systematic studies regarding Wheat Germ (WG) are reported in the literature, especially from the point of view of content and contribution to overall antioxidant activities. In fact, given the complex nature of phytochemicals, their antioxidant activity should be evaluated and validated through assays accepted
by the scientific community.
The agri-food sector is one of the production sectors to which the highest production of special waste, mostly non-hazardous, is attributed. In order to maximize the process of valorising such waste, obtaining on the one hand a correct treatment that reduces their environmental impact, on the other an economic return that makes such treatments sustainable if not attractive, a rational approach is necessary. The cell wall of plant cells is mainly made up of polysaccharides and to a lesser extent glycoproteins, phenolic esters (ferulic and coumaric acid), minerals and enzymes. In particular, ferulic acid is a phenol of the hydroxycinnamic acid class. It is ubiquitously present in the structure of plant cell walls where it plays a structural role in preserving the integrity of the wall. It is present in high quantities in wheat and corn brans where it can represent up to 4% of the dry weight of the vegetable matrix. The aim of the present research work is to develop an enzymatic hydrolysis protocol from a waste material coming from wheat processing, in order to recover ferulic acid. In fact, this phenolic compound is a powerful antioxidant that can be used for the production of high value-added products, such as food
additives and flavourings, pharmaceuticals and polymers.
Materials and methods
The first phase of this work involved the carrying out of extraction tests and subsequent analysis of the extracts obtained. Below are the different procedures to which the samples were subjected: sample 1) 40 ml of water at room temperature (26 °C) + 2 g de-oiled wheat germ + 20 mg ferulylesterase enzyme; sample 2) 40 ml of water at T 50 °C + 2 g de-oiled wheat germ + 20 mg ferulyl-esterase enzyme; sample 3) 40 ml of water at T 100 °C + 2 g de-oiled wheat germ + 20 mg ferulyl-esterase enzyme; sample 4) (NE)= 500 ml of water at room temperature (26 °C) + 50 g deoiled wheat germ + 20 mg ferulyl-esterase enzyme.
Samples 1, 2, 3 were subjected to traditional extraction or through the use of maceration, while sample 4 was extracted with an innovative fast dynamic solid-liquid extraction method using Naviglio estrattor(11) (Figure 1a.b).
The obtained samples were centrifuged and hexane was added to the supernatant as a solvent to extract the organic compounds. Subsequently, the hexane was removed using a rotary evaporator
and the samples obtained were taken up in a small volume and subjected to analysis by gas chromatography with a flame ionization detector (GC-FID). The latter is a technique widely used for analytical applications of organic compounds (Figure 2).
Maceration
40 ml of water at a temperature of 26 °C, 50 °C, 100 °C, 2 grams of deoleated wheat germ and 20 mg of ferulyl-esterase enzyme were placed in three glass containers (batch), respectively. The extraction process involves dynamic maceration under constant stirring. The process lasted 1 hour for all batches. Subsequently, the extracts were centrifuged (10 minutes; 8000 rpm).
2 Sample preparation for GC-FID characterization
Naviglio Extractor
The rapid dynamic solid-liquid extractor represents an innovative
solid-liquid extraction technology that allows the solid matrices containing substances extractable in an organic or inorganic solvent and in their mixtures to be exhausted in a short time, compared to other currently existing extraction techniques.
Exploit the by-products of wheat reduces the impact environmental
The novelty of the extractor lies in the fact that it changes the extraction philosophy as the trend of current methods which aim to heat the extraction system to increase yield and speed up extraction times is reversed. The NE carries out the extraction at ambient or sub-ambient temperature and exploits an increase in pressure of the extracting liquid on the solid matrix to be extracted.
The importance of extracting at low temperatures lies in the fact that in this way thermal stress on thermolabile substances is avoided. Therefore it is possible, for example, to faithfully reproduce the composition of the substances
Figure 1 a.b
Sample preparation
Figure
RESEARCH
contained in medicinal plants without inducing transformations of the active ingredients, which are generally the most “delicate” compounds to extract as they are affected by the effects of temperature[7]
Extraction using Naviglio Extractor
In the extraction bag, 50 grams of deoleated wheat germ were introduced with 500 mL of water at room temperature and 20 mg of ferulyl esterase enzyme. The extraction process was performed using a program including 2 minutes of static phase and 2 minutes of dynamic phase for each extraction cycle for a total of 15 cycles equivalent to 1 hour.
Gas chromatographic analysis of alcoholic extracts
The alcoholic extracts were subjected to gas chromatographic analysis with a FID detector (Flame Ionization Detector). The temperature program used was: 60 °C for 5 minutes, increase of 7 °C/min up to a temperature of 250 °C. Carrier gas: nitrogen; flow 4 ml min. Capillary column l=50 m; ft 0.25 microns; i.d. 0.25 mm; stationary phase 5% phenylmethylsilicone.
Results and conclusions
The gas chromatographic analysis of the samples allowed the following results to be obtained:
1) The presence of ferulic acid in all analyzed samples with a retention time of 7.44 minutes (Figure 3).
2) From the height of the peak it is possible to obtain the concentration of ferulic acid. In this case, it is possible to deduce that it is not necessary to reach a temperature of 100 °C for ferulic acid extractions, but already at 50 °C the temperature is sufficient.
3) At 50 °C the ferulyl esterase enzyme has already reached the plateau. In fact, from the analysis of the data it can be observed that the enzyme has reached maximum efficiency; to verify this it is possible to double the concentration of the enzyme to extract more.
4
) The concentration of ferulic acid has been quantified and appears to be within a range between 1 and 8 kg per ton.
In conclusion, bioactive molecules are compounds mainly of plant origin that have beneficial effects on the health of living organisms. Recently, studies on bioactive compounds and their properties have also focused on waste material, especially that coming from the agri-food sector, with the dual aim of valorising this resource and reducing the environmental impact. Among the bioactive compounds, ferulic acid, with its recognized antioxidant properties, represents a compound of great
3
Comparison of results obtained via GC-FID
interest to be extracted from the by-products of wheat processing.
Acknowledgements
We thank the company Casillo Next Gen Food Srl, of Corato (BA) for supplying the samples.
Daniele Naviglio, Angela Perrone, Francesca Varchetta, Marcello Greco Miani, Monica Gallo
References:
[1] Ratnam, D. V., Ankola, D. D., Bhardwaj, V., Sahana, D. K., & Kumar, M. R. (2006), Role of antioxidants in prophylaxis and therapy: A pharmaceutical perspective, “Journal of controlled release”, 113(3), pp. 189-207.
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2] Pérez-Jiménez, J., Arranz, S., Tabernero, M., Díaz-Rubio, M. E., Serrano, J., Goñi, I., & Saura-Calixto, F. (2008), Updated methodology to determine antioxidant capacity in plant foods, oils and beverages: Extraction, measurement and expression of results, “Food research international”, 41(3), pp. 274-285.
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3] Gallo, Ferrara, Naviglio Application of Ultrasound in Food Science and Technology: A Perspective, “Foods” 2018, 7(10), p. 164.
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4] Liyana-Pathirana, C. M., & Shahidi, F. (2007), The antioxidant potential of milling fractions from bread wheat and durum, “Journal of Cereal Science”, 45(3), pp. 238-247.
[
5] Vaher, M., Matso, K., Levandi, T., Helmja, K., & Kaljurand, M. (2010), Phenolic compounds and the antioxidant activity of the bran, flour and whole grain of different wheat varieties, “Procedia Chemistry”, 2(1), pp. 76-82.
[
6] Zhou, K., Su, L., & Yu, L. (2004), Phytochemicals and antioxidant properties in wheat bran, “Journal of agricultural and food chemistry”, 52(20), pp. 6108-6114.
[
7] Vaher, M., Matso, K., Levandi, T., Helmja, K., & Kaljurand, M. (2010), Phenolic compounds and the antioxidant activity of the bran, flour and whole grain of different wheat varieties, “Procedia Chemistry”, 2(1), pp. 76-82.
[8] Zieliński, H., & Kozłowska, H. (2000), Antioxidant activity and total phenolics in selected cereal grains and their different morphological fractions, “Journal of agricultural and food chemistry”, 48(6), pp. 2008-2016.
[9] Gelmez, N., Kıncal, N. S., & Yener, M. E. (2009), Optimization of supercritical carbon dioxide extraction of antioxidants from roasted wheat germ based on yield, total phenolic and tocopherol contents, and antioxidant activities of the extracts, “The Journal of Supercritical Fluids”, 48(3), pp. 217-224.
[10] Krings, U., El-Saharty, Y. S., El-Zeany, B. A., Pabel, B., & Berger, R. G. (2000), Antioxidant activity of extracts from roasted wheat germ, “Food chemistry”, 71(1), pp. 91-95.
[11] Naviglio D. (2003), Naviglio’s Principle and presentation of an innovative solid-liquid extraction technology: Extractor Naviglio®, “Analytical Letters”, (36), pp. 1647-1659, ISSN: 0003-2719, doi: 10.1081/AL-120021555.
Figure
AXOR’s Automation and Supervision System
In an era where technology and virtual reality are characterizing our lives more and more, also in our business of production of dry pasta, it is normal to see pasta plants managed and controlled by automated control and supervision systems.
Such computerized systems store and save all the production data and they are intended to make fast decisions, reduce production waste, make plants more efficient, and maintain our quality standards despite human errors.
AXOR certainly is in touch with tomorrow’s technologies: ARS, the automation and supervision system completely developed by AXOR, allows to have control of the plants from smartphones and tablets via AxorApp, available for all mobile devices.
AXOR supplies all the supervision systems software for predictive and
preventive maintenance with alarms sent directly to the operators dedicated to maintenance. This way, the operators view the alarm and ask for help from AXOR technicians, who are available 24 Hours / 7 Days. AXOR installs specific sensors of temperature elevation and movement, directly connected to the computerized managing system
About AXOR Srl
on all the fundamental components for the working of the plant AXOR can supply systems for the continuous control of color and humidity of the raw materials, humidity during the drying process, and check of the pasta color during the drying process.
For us, automation means efficiency, and efficiency is progress.
AXOR is one of the leading companies all around the world in the engineering, manufacturing, and installation of equipment for the production of dry pasta (shortcut pasta and long-cut pasta, specially shaped pasta, couscous, instant pasta, quick cook pasta, Asiatic noodle, gluten-free pasta), pellet, and snacks. The company is located in Cento, Italy, and represents a “tailor-made” solution provider, as adapts the standard production lines to Customers’ requirements depending on their needs in terms of space at their facilities. Since the company was founded in 1990, more than 150 pasta lines and equipment were designed and installed all over the world. AXOR offers complete turn-key pasta manufacturing line projects, including packaging systems, raw material filling systems, storage, erection, installation, and commissioning.
Energy Recovery Center at Bühler’s headquarters is up and running
The Energy Recovery Center (ERC) combines Bühler’s expertise on biomass fine grinding and preparation (leading to the most optimum fuel) with Vyncke’s combustion knowledge and the latest technology (optimizing the energy yield), resulting in an integrated and cost-efficient energy solution. Vyncke installed its classic, redwalled boiler at Bühler’s site. This is also the first time that the technology of multi-staged pyro gasification turbix combustion for agricultural fuels is used. The fuel injection system combined with the injection of the primary and secondary combustion air will lead to better combustion, and therefore, lower emissions.
The plant has two purposes. The first objective is the management and generation of sustainable
energy. The ERC will be fed by various side streams generated by the application and training centers in Uzwil. This fully integrated solution will go on to process the fuel, generate hot water, and send this energy back to heat the buildings.
The second function is to test the biomass side streams from the processes of Bühler’s global customer base. The side streams that will be tested in the center cover a broad range of materials including wheat bran, rice husks, and cocoa shells. The by-products will be combusted either individually or in a mixture with a test and learn approach. The ERC is scientifically supported by the Swiss Federal Laboratories for Materials Testing and Research (EMPA) to evaluate research and
Vyncke installed its classic, red-walled boiler at Bühler’s site
At the heart of this technology-driven center is the mission to provide the industry with a high-efficiency and low-emission solution that contributes to a sustainable future
development (R&D) results and further applications of boiler ash (i.e., as fertilizer or building material production). This platform is a demonstration of how businesses can valorize their by-products and explore ways to reduce the carbon footprint in the food industry. Guided by the ongoing sustainable transformation, this is a unique, one-stop research facility to test all types of side streams coming out of food and agriculture processes. At the heart of this technology-driven center is the mission to provide the
industry with a high-efficiency and low-emission solution that contributes to a sustainable future.
“By adding Vyncke’s energy recovery processes to our portfolio, we can offer our customers new processes towards a more sustainable production,” says Johannes Wick, CEO of Grains & Food at Bühler. “With the Energy Recovery Center and Bühler’s application and training centers, our customers have the ideal platform and expertise to make sure their investments for the future are sound and proven.”
Collaborating for a sustainable future
Bühler and Vyncke entered a strategic partnership in 2020. While Bühler plays a pioneering role in development through innovation, Vyncke brings to this equation sophisticated craftsmanship and expertise in combustion technology. In business since 1912, Vyncke has been offering state-ofthe-art energy solutions to all industries that aim to transition away from fossil fuels and work towards decentralized solutions. The technology operates on the principle of harnessing energy from organic process waste by diverting it from landfills and converting it into valuable resources. With over 4,000 references spanning across various industries, Vyncke is at the forefront of innovation and technological proficiency in its field of expertise.
Peter Vyncke, owner of Vyncke, says: “Many industries rely on our solutions to reduce their fossil fuel consumption. With Bühler, we now aim to also become the standard to reduce the CO2e footprint of the food industry.”
Leveraging their respective strengths, the close collaboration between Bühler and Vyncke intends to steer the industry toward a resilient future.
Johannes Wick, CEO of Grains & Food at Bühler
Peter Vyncke, owner of Vyncke
The side streams that will be tested in the Energy Recovery Center cover a broad range of materials including wheat bran, rice husks and cocoa shells
Golden Gate Macaroni
In 1938, the relatively obscure Golden Gate Macaroni Company trademarked the Quick Cook Chicken Flavored Soup-A-Roni, some 20 years before Golden Grain, another San Francisco pasta company, launched its iconic RiceA-Roni product.1-2 Golden Gate Macaroni stated, “This product was for a chicken flavored prepared soup for which water is added.”3 Although perhaps ahead of its time, Soup-A-Roni never had the star power that Rice-A-Roni attained years later. Golden Gate Macaroni & Paste Factory formed about 1909 and was located at 2930-2932 Octavia Street, San Francisco.4 Antonio Briasco (President), Luigi Giambruni (Treasurer), Geo Obujen (VicePresident) and Antonio Solari (Secretary) incorporated the company in 1918.5 Early brands were “Croce Bianca” (White Cross) and “Golden Gate”, and its slogan became, “Aristocratic macaroni products”.6-7 In 1930, it was 1 of 13 pasta companies hailing from California in the National Macaroni
“Fusilli” advertisement, La Voce del Popolo, San Francisco, California, December 28, 1929
Golden Gate Macaroni Company car, circa 1930 (digitized by Leonard J. DeFrancisci)
Manufacturers Association (former name of the National Pasta Association).8
The company closed about 1944. Golden Grain Macaroni Company hired Elmo Briasco, son of the owner of Golden Gate, as a sales territory manager for the San Francisco to San Jose region.9
Leonard J. DeFrancisci National Pasta Association History Committee Pasta Institute of Technology
Notes
1. The Official Gazette of the United States Patent Office, United States Government Printing Office, volume 497, number 2 (December 13, 1938), page 328.
2. “The DeDomenico Family: Growth of the Golden Grain Company Through Innovation and Entrepreneurship”, an oral history conducted 1987-1989, Regional Oral History Office, The Bancroft Library, University of California, Berkeley (1994), pages 30, 96, 138, 335, 357 and 366. Available online at https://digitalassets.lib.berkeley.edu/roho /ucb/text/dedomenico_family_w.pdf
3. The Official Gazette of the United States Patent Office, page 328.
4. “Millard and Scott” grocers advertisement, The Fresno Morning Republican, Fresno, California, volume XXXV, number 48 (February 17, 1909), page 5.
5. “Certificate of Copartnership”, The Recorder, San Francisco, California, volume XXXV, number 80 (April 6, 1918), page 8.
6. Made-In-Berkeley Week Committee, “Something Doing in Berkeley May 16th
to 21st”, Berkeley Daily Gazette, Berkeley, California (May 16, 1910), page 2.
7. Notices of Judgement Under the Federal Food, Drug, and Cosmetic Act, United States Government Printing Office, Notice of Judgement Number 1525 (December 1941), page 7.
8. “Our Honor Roll”, The Macaroni Journal, National Macaroni Manufacturers Association, volume XII, number 2 (June 15, 1930), page 36.
9. “The DeDomenico Family: Growth of the Golden Grain Company Through Innovation and Entrepreneurship”, page 14.
Golden Gate via Crown Match Company (digitized by Leonard J. DeFrancisci)
Professional PASTA
