Professional Pasta N. 3 July/September 2020

T H E I N T E R N AT I O N A L M A G A Z I N E F O R PA S TA P R O D U C E R S

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Pasta trade after Covid

POSTE ITALIANE Spa - Spedizione in abbonamento postale - Aut. n. 1429/2020 del 7.08.2020 – Stampe periodiche in REGIME LIBERO

Ancient wheats & pasta quality

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N. 3 July / September 2020

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Year XXV

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Chairman Claudio Vercellone

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Year XXV - N. 3 July / September 2020 Editor in Chief Claudio Vercellone Scientific and technical committee Maurizio Monti Wheat and flours technician Roberto Tuberosa Agricultural Genetics Editing Coordinator Delia Maria Sebelin ufficiostampa@avenue-media.eu Advertising Massimo Carpanelli carpa@avenue-media.eu Edition, management, editorial, advertising and administration Avenue media Srl Viale Aldini Antonio, 222/4 40136 Bologna (Italy) avenuemedia@avenue-media.eu www.avenuemedia.eu Subscriptions office abbonamenti@avenue-media.eu Subscription Ue countries € 45,00 Outside Ue € 60,00 Back issues, except for availability: € 15.00 each plus postage

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30 EDITORIAL

Let’s start after Covid

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by Delia Maria Sebelin

DEPARTMENTS

Facts & news

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FEATURES PRODUCTION TECHNIQUES

Pasta from ancient wheats

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by Matteo Bonchi

NEW TECHNOLOGIES

High-quality pasta is now available worldwide

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by Gea Group

HEALTH & BUSINESS

The world loves pasta… more and more

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by Delia Maria Sebelin

GUIDEBOOK

Historical news Product focus Events

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EDITORIAL

Let’s start after Covid

by Delia Maria Sebelin

July / September 2020

«T

his year we found ourselves crystallized in a permanent present. Coronavirus has removed certainties about the future in a few weeks. A difficult situation for everyone. For many, unfortunately, dramatic», notes Riccardo Felicetti, president of the Italian pasta makers (within the Unione Italiana Food). «Forced first to domestic isolation and a slow return to a “spaced” normality then, we learned a new way of life and new habits. We re-discovered our house as the nest of affections, tangible or in video call, the kitchen as the symbol of the reconquest of lost and suddenly found time».

Probably we all agree to these words. And maybe this is

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the reason why the agricultural and food industry has suffered less than other sectors.

But is the worst really behind us?

According to the Fao in its June Food Outlook Report, there is still work to be done to prevent the health emergency turning into a food emergency. The role of international trade will be fundamental underlines the organisation. As of now, the Report predicts 2.2% growth between 2020 and 2021 for grains and moderate increases also for meat, fish and vegetable oils.

Recently published Istat data regarding Italian exportation during the first half of the year appears to confirm the sector’s resilience. Italian pasta in particular, after a record

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EDITORIAL

2.6 billion euros in exports in 2019, experienced another leap in terms of international sales in March, equating to 21% in volume, with the exportation of an additional 97,000 tons, 72,000 of which to EC markets.

According to the Food Industry Monitor of the University of Gastronomic Sciences in Pollenzo, in collaboration with Ceresio Investors, growth in the food & beverage sector in 2020 will fall short by roughly 5%, not an encouraging figure but relatively positive if compared to the estimated drop in global GDP of -9.5%. 2021 will be a rebound year, with sector growth of 7.7%. The FIM also confirms that international trade will be the driving force, with exportation in the sector increasing by an average of 11% during the two-year period of 2020-2021.

But to reach the goal, operators needs to be able to answer to the new market requests. Requests that are changing day by day towards five points.

The global study entitled What matters to consumers when buying food? conducted by Dnv Gl - one of the most active certifying bodies in the sector - highlights how the coronavirus emergency has resulted in a focus on food safety, the main worry for 55% of people, along with health, for 53%. Environmental (38%) and social aspects (35%) are also important. In particular,

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consumers look out for a clear list of ingredients (65%) and the origin of the product and its ingredients (64%), but also for sustainable aspects such as compostable or recyclable packaging (68%), measures to reduce food waste (61%) and respect for the well-being of the animal (53%).

TuttoFood insight adds to the data comparison a qualitative analysis based on interviews with buyers from some of the most important international large-scale retailers.

Among other things, what emerges is that an acceleration towards e-commerce and home deliveries is driven by increasingly direct requests from the users themselves. On-line and off-line shopping trends do not always seem coherent though, and this poses new challenges for operators (TuttoFood - Fiera Milano, May 17-20, 2021).

E-commerce, sustainability and brand awareness will be more and more important for business One of the main challenges that large-scale retailers face is to support consumers who are increasingly inclined to make informed choices, respect for the ingredients or nutritional values Professional

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for example, but also in terms of product history and sustainability.

An increasing number of retail chains are making this information transparent for consumers with sustainability “stickers” and points measuring a product’s environmental footprint.

So which countries are the ones to keep an eye on in terms of Food & Beverage? Iri’s Consumer Spending Tracking analyses spending at largescale retailers in eight key advanced markets (Italy, France, Germany, Spain, The Netherlands, the Uk, the Usa and New Zealand). The most recent report (May) shows the greatest food and beverage growth in New Zealand (21.2%) and the United States (20.3%) followed by the Netherlands (12.5%), Spain (12.2%) and the UK (10.4%). Less dynamic, but still on the up, are Germany (8.9%) and Italy (6.4%), while the worst performer is France (-0.7%). One of the most interesting trends is the continuing growth, albeit to a varying extent in different countries, of private labels, with the partial exception of the Uk and the Netherlands. White label products account for 33.9% of food in France (+1.7%), 30.9% in the Netherlands (+0%), 19.7% in Italy (+2%) and 18.7% in the Usa (+0.5).

There is negative growth in the United Kingdom (-2.4%), but this is in relation to a penetration that already equates to more than half the total (53%), by far the highest among the analysed countries.

So, according to TuttoFood insight, the five trends on which to bet are the on-line shopping, sustainability (necessity in order to continue to grow in the medium/long term); quality (for which consumers are willing to pay more); brand awareness (Research consumer trusts more in brands they know well. And White Label products can also be “brand name” if supported by the prestige of the chain); and International trade.

Delia Maria Sebelin

July / September 2020

FACTS & NEWS

Us: Covid & pasta sales

Pasta sauce market 2020

The coronavirus pandemic had a wide-ranging impact on the grain-based foods industry.

Barilla America is the Us’s largest producer of spaghetti/macaroni/pasta (no noodles), with sales of $644 million in the 52 weeks ended Feb. 23, up 3.2% from the same period a year ago, according to Iri. Riviana Foods and American Italian Pasta Co., meanwhile, sustained year-over-year dollar sales declines of 3% and 4.8%, respectively.

Bastiaan de Zeeuw, president and chief executive officer of Riviana Foods, the North American rice and pasta subsidiary of Madrid-based Ebro Foods, said all of Riviana’s manufacturing plants had increased their output since the Covid-19 outbreak.

He also said the pasta maker had no issues sourcing sufficient durum wheat for its products. And while some bakers limited certain bread stock-keeping units to make sure the products most in demand were fully stocked, Mr. de Zeeuw said Riviana was able to maintain production of all cuts and shapes of its pasta products during the outbreak.

Global Pasta Sauce Market prepared through an explicit analysis explains various levels of market research that provide an overall view on the emerging and high-growth segments, competitive landscape, and high-growth regions. The report which contains all-around information aims to promote and assists the estimation of every aspect of the market. This latest investigative report sorts the global Pasta Sauce market by the end client, type, area, and top players/brands. The study highlights aspects such as market drivers, regional inclinations, market statistics, market predictions, manufacturers, and equipment vendors. It puts forward insights into the market size, crucial markers, review, as well as the types, patterns, along with provincial figures and examination.

This report takes into account the current and future impacts of Covid-19 on this industry and offers you an in-depth analysis of Global Pasta Sauce Market.

Download free sample report: https://www.fiormarkets.com/reportdetail/375963/request-sample

Tomra Food opens in Latin America

King Arthur Flour changes its name

Tomra Food - leading provider of optical sorting and processing technology for the fresh and processed food industry - has opened new regional headquarters to enhance its support of food processors and packers across Latin America.

The new purpose-built base, in Santiago, Chile, means that Tomra Food and its two sister companies, Compac and BBC Technologies, now all have a strong presence in the region, which contributes significantly to the global supply of fruits, nuts, vegetables, potato products, grains and seeds.

The oldest flour company in the Usa, which started in Boston in 1790, has undergone a rebrand to the much more allencompassing King Arthur Baking Company instead of just flour.

«The rebrand of King Arthur Flour reflects what the company has always been: a company of bakers who believe in the power of baking to forge community and bring joy - the press release read - The new name also comes with a regal new logo, which will feature a wheat crown to “celebrate the brand’s commitment to baking».

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PRODUCTION TECHNIQUES

Pasta from ancient wheats

by Matteo Bonchi Food technologist

Let’s see how it differs from the conventional one

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Pastificio Artigianale Fabbri – Credit by A. Diaz http://lifeandthyme.com

D

ried pasta obtained from ancient wheats differs from conventional pasta not only for the raw materials used, but especially for the drying technologies applied during the production process.

Ancient wheats are characterized by an important series of advantages but also by some points of weakness, the latter mainly relating to their application in the current industrialized production process; however, the use of ancient grains associated with craft chain guarantees the obtainment of a high quality finished product.

Analyzing the various phases of the artisan chain for the production of pasta from ancient wheats, and comparing it with the different operations of the conventional chain implemented for the production of pasta from modern wheats, some substantial differences worthy of note are immediately noticeable.

In fact, as widely documented, products deriving from wheat

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The harvest

contain gluten, which represents a problem for the health of people with a coeliac disease, or suffering from a sensitivity or allergy to this protein.

In order to thus satisfy the needs of these consumers, and given the growing demand for gluten-free products from the market, the food industry is constantly looking for raw materials that could substitute wheat.

Currently, in the pasta sector, there are numerous gluten-free flours used, but those obtained from rice are substantially the most common. If, with regards to food technology, rice pasta represents a typical product of the oriental tradition with very ancient origins (in China already known in around 900 A.D.), on the other hand, for the non-coeliac consumer, rice pasta is a novelty in recent years.

The traditional preparation of this product consists in adding water to the brown or refined rice flour and then let the dough to ferment.

The dough thus obtained has a very dense consistency and can therefore be drawn into various formats. Eggs may or may not be added to the dough.

On an industrial level, today there are two main approaches to gluten-free pasta: focusing on the ingredients; or focusing on the technological process.

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Already starting from the cultivation on the field, it can be said that in ancient wheats, characterized by a conspicuous size (1,10 - 1,30 m, but they can reach up to 1,80 m), there is greater risk of a folding of the ear on itself and there could be major difficulties in mechanical harvesting, given the high probability of clogging of the threshing machine of the tube; however, ancient wheats have a greater competitiveness towards the infesting weeds. Current wheats, on the contrary, characterized by a low size (0,7-1,00 m), ensure greater resistance for the folding wheat ears and moreover, they are better suited to mechanical harvesting: characteristics obtained with various genetic improvement programs implemented during the Green Revolution.

Ancient wheats have a low environmental impact Modern wheats, therefore, derive from a breeding program which has led to a decrease in the genetic variability and a consequent high productivity per hectare, due to a greater and necessary input of nitrogenous fertilizers and chemicals. In the case of cultivation of ancient wheats like Senatore Cappelli it’s possible to obtain constant production performance, but the harvest yield appears to be low: this is connected to the greater genetic variability of these “original� wheats and then to their rusticity, which makes them compatible with the biological method, given the fact that they have a greater ability to adapt to different environmental conditions without resorting to excessive application of chemicals.

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Credit by A. Diaz http://lifeandthyme.com

PRODUCTION TECHNIQUES

High temperature could damage pasta’s proteins

Proteins Another consequence of the activity of plant geneticists that today goes to differentiate ancient wheats from modern ones is the protein content of the wheat, particularly of the gluten way: the durum wheat flour obtained from the milling of ancient grains has a

low gluten strength (10<W<50) and this is a point of weakness for its industrial application; instead the durum wheat flour obtained from modern grains is characterized by a much higher gluten strength (300<W<400), element much sought in technological level (TABLE 1).

The essential element for the quality of the pasta cooking is precisely the ability of the gluten proteins of durum wheat (gliadin and glutenin) to interact during the formation of the dough and to form the characteristic viscoelastic protein network, insoluble to the cooking in water, which entraps

Table 1

Strengths and weaknesses of ancient and modern wheats STRENGTHS

WEAKNESSES

· Rusticity and adaptation to the biological method; · Strength of low gluten (W=10-50);

ANCIENT WHEATS

MODERN WHEATS

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· Consistent production performance; · Increased competitiveness towards weeds;

· High size (1,10-1,80 m) --> less resistance to the folding of the ears;

· Increased genetic variability.

· Low harvest yields.

· High gluten strength (W=300-400);

· They require greater use of nitrogen fertilizers and chemicals;

· Low size (0,70-1,00 m) --> increased resistance to the folding of the ears; · High productivity per hectare.

· Less genetic variability; · Less competitiveness towards weeds.

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the starch granules and prevents any structural breakage, the disintegration of the surface of the dough and the overfilling. Durum wheat flours of the same cultivars produce the best pasta if they have higher protein content, around 13% (minimum protein content by law: 12.5%), and a worse product if they present lower protein levels.

Unmodified gluten makes pasta from ancient wheats more digestible

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With the same protein content, however, different cultivars show considerable differences in the viscoelastic properties of gluten and a different resistance in the cooking of pasta; this shows the importance of gluten quality in determining the quality of the dough. It is therefore noticeable the fundamental difference in terms of protein; it is not so important the quantity of these, but the quality. Ancient grains compared to modern ones contain a greater variety of proteins that are more digestible by our organism. Current grains, however, modified to increase the yield and improve the industrial Professional

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production, have perhaps the same amount of protein but they are lacking nutritionally and difficult to digest.

With regard to the raw material, the content of protein and the quality of the gluten are primary factors in order to obtain pasta characterized by good texture and elasticity, that keeps the cooking and that is not sticky.

The characteristics of these raw materials, together with the different technological applications implemented in the various phases of the production process of pasta, especially during the drying, lead to obtain different and well defined finished products.

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Drying technologies With the application of low air temperature cycles called “Low Temperature Low Time” (LTLT), the temperatures applied reach about 40-50° C and the drying time is lengthened to 20-40 hours for short pasta and 40-50 hours for long pasta. An example could be the Pastificio Artigiano Fabbri (Tuascany, Italy), that in order to preserve the quality of their pasta obtained from ancient wheats applies even lower temperatures, using longer times (from 3 to 6 days), never exceeding 38° C throughout the process.

The high temperatures applied in the most industrialized pasta factories, referable to a conventional chain, can cause the coagulation of proteins, problems caused by bacterial developments and the gelatinization of starch.

With high temperature cycles (High Temperature, HT) temperatures reaching 75° C and drying times are shortened to 7-8 hours for short pasta and 8-10 hours for long pasta.

Gluten proteins with high temperatures undergo a coagulation during the drying phase, with consequent stiffening of the protein lattice that prevents the starch granules from excessive swelling and escaping during the cooking of pasta.

With very high temperature cycles (Ultra High Temperature, UHT), according to recent techniques, the treatment times are reduced to 4-5 hours for long pasta and 3-4 hours for short pasta, as a consequence of the application of a temperature between 80° C and 120° C. This type of time/temperature combination ensures greater guarantees of hygiene (especially for the fresh pasta), a better cooking quality of the pasta and better physical properties.

The choice of this drying method is connected to the reduction of production times and then to the

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increase of the speed of the process; also the necessary spaces are very reduced because of the compactness and the reduced size of plants: these are clearly targets more sought by companies dedicated to the production and Professional

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less to the quality of the final product. One can therefore conclude that among the technological variables of dry pasta, a high drying temperature has a positive effect on the quality of the cooked pasta.

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PRODUCTION TECHNIQUES

Gianni Fabbri of Pastificio Artigianale Fabbri

Nutritional quality vs industrial quality In the case of a weak gluten, that is a characteristic of ancient wheats, high temperatures induce significant improvements in the cooking quality. In the case of a strong gluten with a good protein content (as found in many modern varieties), it is not necessary to bring the dough to extreme temperatures, but it is possible to achieve a good product even at medium - low temperature.

It is important and necessary to make, however, a distinction between industrial and nutritional quality, since they refer to very different aspects.

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Ancient grains, cultivated exclusively in organic farming or biodynamic, in absence of strong nitrogenous fertilizers (which would lead to a protein content growth), are able to easily reach the 14% of proteins: a value that many modern wheats are struggling to achieve.

It is true that ancient wheats have a lower gluten strength. This characteristic, negative for the industry, is certainly not negative for the health.

Several in vitro studies show that high strength gluten, typical of modern wheats, is much less digestible than a weaker gluten as that of ancient grains.

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The same consideration applies to high temperature drying of pasta: the improvements in quality due to high temperatures are exclusively understood on the level of the industrial qualities; instead for what concerns the nutritional quality, high temperatures have a negative effect on the proteins and the vitamins present in pasta.

Characteristics of the finished product The finished product obtained from an artisan factory that uses only milled stone ancient wheats is a high quality pasta.

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It can be affirmed in relation to: â&#x20AC;˘ A greater digestibility, thanks to the weaker gluten that has not undergone any genetic modifications; â&#x20AC;˘ A higher nutritional value attributable to high content of resistant starch not gelatinized and a greater content of amino acids, especially lysine: aspects guaranteed by mild temperatures applied during the artisan chain.

The irregularities of the size, the cut and the color that characterize the artisan pasta from ancient wheats are not to be considered flaws, but peculiar characteristics of the traditional artisan pasta, features that do not belong to conventional pasta.

The production of artisan pasta also helps the development of small producers, promoting the short chain (TABLE 2).

Conventional pasta obtained through a treatment at high drying temperatures results in lower nutritional value due to extreme denaturation of the proteins, gelatinization of the starch and the loss in vitamins and essential amino acids (there is a decrease of lysine and also a greater content indicator from thermal damage, that is the furosine).

Comparing the color of artisan pasta from ancient wheats with conventional pasta, it can be seen that the yellow index will greater

in the latter due to the high temperatures; this feature, however, will reflect the expectations of the average consumer thanks to the characteristic straw yellow and brilliant color.

Pros & cons The chain of ancient wheats leads to the application of technologies less impacting the quality. On the contrary, the chain of modern wheats mainly focuses on the production at industrial level and therefore tends to speed up the timing by applying high temperatures. Ancient wheats undergo a productive process that in fact is not worked

Table 2

Artisan pasta from ancient wheats vs conventional pasta ARTISAN PASTA FROM ANCIENT WHEATS

CONVENTIONAL PASTA

Applying less quality - impacting technologies

Application of industrial - oriented technologies

(drying at low temperatures)

(High temperature, Short time)

High - quality pasta with unique and distinctive taste and scents (higher cost)

Industrial and technological pasta

Reflects the product that meets the expectations of the average consumer and itâ&#x20AC;&#x2122;s affordable for industry (lower cost)

Increased nutritional value

Lower nutritional value

high content in resistant hostis, higher lysine content

denaturation of proteins and vitamins, starch gelatinization, loss of essential amico acids and polyphenols, increased furosine (heat damage indicator)

Lower yellow index

Straw/brillant yellow colour

(does not reflect consumer expectations)

(due to the high temperature applied during drying --> exaltation of yellow)

Increased digestibility (unmodified gluten, weak)

Less digestibility (modified gluten, strong)

Size, cut and color irregularities are not defects, but typical features

Uniformity of size, cut and color guaranteed by the standardization

Promotes the cultivation of ancient wheats and therefore biodiversity and consequently the biological method

Production incompatible with the biological method

of tradidional artisanal pasta

(modern grains need more chemical input)

Less enviromental impact

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of the conventional supply chain

Increased enviromental impact

(low chemical use, lower mechanization level)

and more efficient exploitation of resoureces

It stimulates the short supply chain and small producers

Production through a long supply chain

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at an intensive level as it happens in the conventional chain of modern wheats, and it is for this reason that is justified the higher selling price. Indeed, this pasta is healthier, genuine and easy to digest. Take into consideration that the conventional chain is characterized by a more efficient exploitation of the resources available. However, this translates into a greater environmental impact, in contrast to the moderate environmental impact of the artisan chain, that is a result of a low utilization of the chemicals (thanks to compatibility with biological method) and a lower level of mechanization.

To conclude, ancient wheats allow to obtain a pasta of high quality, rich in nuances of flavor but also of perfume, more digestible and

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more nutritious, elements that the modern industrial wheats cannot offer.

Matteo Bonchi

References Jakobsen T.M., Murrell W.G., (1977).

The effect of water activity and the Aw-Controlling solute on germination of bacterial spores.

Labuza T.P., (1980). The effect of water activity on reaction kinetics of food deterioration.

Rahman M.S., (2007). C.R.C. Press, Handbook of food preservation.

Second edition.

Troller J.A., (1972). The water ralations of food-borne bacterial pathogens; a review.

Us Department of Health and Human Service, Food and Drug Administration (1987). Guideline on general principles of process validation.

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NEW TECHNOLOGIES

High-quality pasta is now available worldwide

by GEA Group

Latest technologies improve the production processes

P

asta is increasingly becoming a common part of the diet of people around the world thanks to its nutritional and food qualities, shelf-life and ease of preparation.

However, it is only thanks to the continuous technological development of production processes that pasta can now be produced worldwide.

High-quality pasta Pasta is considered to be of high quality if it correctly interprets and satisfies the needs of consumers in a specific market. To meet this prerequisite, both the production process and the end product must respect fundamental principles designed to enhance both the production chain, the environment and the community in which it operates.

A very high-quality production process must: 1) be environmentally friendly and have a low environmental impact, i.e. be designed to reduce energy consumption and increase the efficiency of the production line; 2) protect human rights, i.e. be designed and built to be safe, easy to maintain and ergonomic; 3) enhance local raw materials, thereby increasing local development and reducing transport times and costs.

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NEW TECHNOLOGIES

As a high-quality end product, pasta must: 1) have a homogeneous amber colour with no lighter or darker spots; 2) have a uniform and constant shape in terms of both length and thickness; 3) have the proper consistency to maintain firmness during cooking, be pleasant to chew and have the right degree of elasticity; 4) be able to adapt the texture and formats to the marketâ&#x20AC;&#x2122;s usual type of consumption: dry, in soup, sauce, salad, etc.

Flours with low protein GEA Pavanâ&#x20AC;&#x2122;s technology gets the best out of every raw material.

When processed correctly, even lowgluten flour can be used to create high-quality products.

By applying technologies such as drying in different climatic

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zones and vacuum, excellent end products can be obtained even from flours with low protein content.

Our research and the knowledge we have acquired over the years allow us to create cutting-edge processing lines with technological innovations that have become standard in the production of dry pasta.

Total vacuum Extensive use of vacuum offers many advantages for the end product. Semolina or flour hydration is more homogeneous, leading to a significant reduction in defects. Working in a vacuum means more water can be used during mixing to intensify the formation of gluten.

The evaporation effect caused by the vacuum lowers the temperature of the semolina

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NEW TECHNOLOGIES

Drying in different climatic zones is a good solution to obtain excellent pasta from low protein content

during the mixing and extrusion phases. The first result of using a total vacuum is a compact and shiny product, but the best-known advantage for semolina pasta is more intense colours. A total vacuum blocks the Polyphenol Oxidase enzyme, which oxidises the colours of semolina.

Therefore, a vacuum preserves the yellow-amber colour created by carotenoids and flavonoids.

Imbibition and thermisation When pasta is produced using gluten-free raw materials like rice, corn, buckwheat, teff etc., the flour must be partially cooked using a steam injection system in the water and flour mix before the compression and shaping stages.

This technology was developed by GEA Pavan in the 1980s, and is now commonly used in large-scale production of gluten-free pasta.

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Very high temperature Drying is an extremely delicate processing step that is essential for a good end product. The drying phase is divided into climatic zones thanks to the special layout of our drying machine equipped with TAS technology (Thermo Active System) which is composed of separate processing tiers/zones. The dryer includes automatic air treatment, independent heat exchangers and air extraction units in order to guarantee precise temperature and humidity control. Drying is

Using high temperatures to dry pasta has improved its quality Professional

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alternated with active stabilization stages to keep the product elastic and porous, while controlling and preventing the development of the Maillard reaction. Rapidly reducing the pastaâ&#x20AC;&#x2122;s water content and progressively increasing temperature prevent starch swelling and activate protein coagulation.

The result is a better colour and excellent firmness during cooking.

An integrated software regulates the times of each phase according to the pre-set drying diagram to maintain constant the thermohygrometric conditions by transferring excess humidity from one zone to the other to guarantee uniform product processing. ÂŤUsing very high temperatures to dry pasta has definitely improved its quality, no matter what raw material is used. The main mechanism is linked to the transformation occurring

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NEW TECHNOLOGIES

in the protein networks when they are subjected to temperatures reaching that of coagulation.

By performing the high temperature treatment at a stage in which the protein networks still have enough water to best develop hydrogen bonds, this network is locked in with coagulation, taking best advantage of its binding capacity», Luciano Mondardini, Director of R&D at GEA Pavan, says.

Practical applications of these observations will make it possible to reach peak temperature in the shortest possible time: the higher the temperature, the more effective processing will be.

A total vacuum allows to get pasta with more intense colours Solutions for long-cut past The Multidrive line for long-cut pasta is the result of years of technological development and applications in the field combined with the principles of quality and efficiency that distinguish Gea Pavan products.

The Multidrive line for long-cut pasta

«We listened first and foremost to our customers and their need for a product whose quality was independent of the raw material, a short and versatile production line that could be inserted in any production area, and a line that reduces energy consumption while maintaining high production efficiency. All this led to the design and production of Multidrive», Paolo Guarise, currently Sales Area Manager and previously Engineer and Project Leader in dry pasta plants, confirms. The new Multidrive technology produces long-cut pasta

of incomparable quality while reducing energy consumption by up to 30% and with a footprint up to 25% smaller than a traditional line.

These results are made possible thanks to a series of innovative aspects that increase precision in the working parameters of the entire line and optimise performance during both pre-drying and drying.

It produces pasta with excellent stability, structure and cooking performance.

Multidrive technology is based on continuous hygrometric control mechanisms, the use of high temperature increase and decrease gradients, optimised air extraction and the Multiple Pulse Ventilation system. The result is the evolution of our TAS technology. To continue exploring topics related to technological developments in pasta production processes, we invite you to watch our on demand webinar “Making the best pasta out of your raw materials” with Paolo Guarise and Michele Darderi, who describe the GEA Pavan technology in detail and explain how it is fundamental for producing pasta of excellent quality from any raw material: https://go.gea/pastawebinar.

GEA Group

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HEALTH & BUSINESS

The world loves pasta… more and more

by Delia Maria Sebelin

After the lockdown Mediterranean diet improves its value

H

ow did the lockdown affect the pasta trade?

According to the consulting company Nomisma, in Italy the anti-cyclical nature of the agri-food (and pasta) has supported Italian exports during the crisis (FIGURE 1).

The demand for pasta has been increasing all over the world: «The main reasons are the greater availability of time to cook and that Spaghetti&Co. satisfy everyone in family (adults and children), at low costs », explains Denis Pantini, Nomisma’s food manager. And now, what will

Consumers prefer products made respecting the environment

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Figure 1

Italian pasta in the world Export of Italian pasta (2019, % on values)

Countries where export of Italian pasta doubled (2007 - 2019, % on values) China

Germany Other countries

Ukraine Romania Saudi Arabia Brasil

France

Norway Israel Poland

Sweden

South Corea

Belgium Spain

Czech Republic

Us

Japan

Australia Us

Uk

Ireland Denis Pantini

Source: Nomisma, 2020

happen? «The epidemic inherits important changes in approaches to the consumption of food products» (FIGURE 2, page 32).

The agri-food sector is gaining strategic importance in the perceived of consumers. Beyond the behavioral developments triggered by the lockdown (greater use of digital, smart working, etc.), the “fundamentals” at the basis of the purchase and consumption choices have not changed, but in some respects they have consolidated: «Attention to sustainability, previously considered above all on the environmental front, now also finds consideration in the social and economic aspects (employment protection, local development, integration of the supply chain, fair income for farmers, etc.). People pay more and more attention to these values, which will further influence the act of purchasing food».

July / September 2020

Export pasta >10 Mln €

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Sustainability comes first Environmental protection is now a must. It is important to focus on this to give to the supply that something more that drives the purchase. European policies go to this direction, let’s think to the “From farm to fork” strategy, that aims to: 1) reduce the use of chemical agrochemicals by 50% and fertilizers by 20% by 2030; 2) increase organic areas by 2030 up to 25% of the entire agricultural area of the European Union; 3) guarantee the security of food supply; 4) increase the income of agricultural producers, encourage the digitization and spread of precision agriculture; 5) reduce food waste and nonecological / recyclable packaging.

Milestones that are gaining increasing weight day after

31

HEALTH & BUSINESS

Figure 2

Who ate pasta during the lockdown? (% of consumers in the world) The same amount than before

More than before 50% 56%

Australia

Australia

59% 54%

Brasil

Brasil

28% 27%

China

67% 72%

Germany

Sweden

67% 71%

Sweden

48% 52%

March, 23rd - 28th

14%

24%

20% 23% 26% 34%

March, 23rd - 28th

39%

April, 27th - May, 3rd

Denis Pantini

Fonte Source: Nomisma, 2020

32

18%

Us

April, 27th - May, 3rd

day. Well, these results seem to confirm the goodness of the principles of the Mediterranean diet and, with it, of pasta, donâ&#x20AC;&#x2122;t they?

35% 31%

Uk

48% 44%

Us

31%

26%

17%

China

Germany

Uk

23%

Around a virtual table Thanks to the lockdown, people discovered the value of staying at home together with the family, of cooking for who we love. And

Professional

PASTA

today that we can go out again we remember what we learnt. This is why today we are even more careful not to waste, to make taste and well-being coexist

July / September 2020

HEALTH & BUSINESS

My Barilla Space for a safe retourn to the office After lockdown pasta makers looks ahead. They want to continue to satisfy the demand but they know they also have to work in safety. This is why Barilla and Microsoft have developed an App for the secure management of common areas and effective organization of services.

Barilla has chosen Microsoft technology to digitally support the return to the office plan of Italian employees in full compliance with current safety regulations. Although from March 2020 the smart working is used extensively by Barilla for the maximum protection of its people, the company wanted to give the possibility to a percentage of the population to access the Pedrignano office: thanks to Microsoft Power Apps, the Group was able to implement in a short time an extremely customized app that simplifies the management of company spaces and the monitoring of office attendance.

Barilla has long been partnering with Microsoft for its digital transformation, choosing the Azure cloud and the Microsoft 365 productivity suite for its infrastructure and digital collaboration. At the end of the lockdown, in collaboration with Microsoft, Barilla has developed a solution that allows its employees to simply manage the return to the office, allowing the autonomous booking of spaces with the maximum guarantees of security and social distancing. In just two weeks, the MyBarillaSpace application was born, available for PCs, smartphones and tablets, which leverages Microsoft’s Cloud, real building plans and an extremely intuitive interface to allow users to book in just a few clicks their desk in the open space, the place in the canteen and even the dressing room. “My Barilla Space”: an App to safely face the return to the office. The new App is part of Barilla’s broader Anti-Covid plan aimed at offering maximum security guarantees to employees who are progressively returning to the headquarters - on the one hand, continuing to support an extended smart working model, and on the other hand, through workstation spacing and the provision of special PPE. The MyBarillaSpace App, implemented thanks to the support of SoftJam partner, integrates perfectly with the other solutions already used in the company, allowing managers to define weekly the people who will have to go to the office, employees to view the list of their shifts and add them directly to the Outlook calendar, and Facility Managers to have a more precise view of the number of people present every day in each building.

Finally, the high modularity and low code approach of Microsoft Power Apps offer the possibility to continue to customize and expand MyBarillaSpace in an extremely simple way. The application created by Barilla and Microsoft to address the return to the workplace is, in fact, an important step towards the digitization of HR processes, which aims to leverage the Cloud and Microsoft’s innovative technologies to simplify the management and offering of services to employees.

«We are very pleased with this new collaboration with Microsoft. During the pandemic, since we were already Azure and Microsoft 365 users, we were able to react promptly to the lockdown, moving our activities digitally and allowing us to continue to bring our food products to the tables of millions of people around the world, at a particularly difficult time. So it came natural for us, with the reopening, to turn to Microsoft to find a solution that would help our HR to effectively manage the return to the office, in full compliance with regulations. After the first weeks of use we can say that we are extremely satisfied with the MyBarillaSpace application, which stands out, in particular, for its incredible ease of use and clear graphical interface, which allowed all our employees to face the return to the office with greater serenity. We were also pleasantly surprised by the low code paradigm of Microsoft Power Apps, which allowed us to develop in a very short time an extremely customized application, able to ensure a quick response to new regulations, for a safe and responsible restart. Our goal now is to extend the use of Power Apps to new needs,» said Josè Ovidio Silva, GD&BT Vice President Barilla Group.

The Barilla Group on the table, not to resign ourselves to a forced sedentary lifestyle: unconsciously, we are discovering the principles of the Mediterranean diet.

Because of this, Italian pasta makers of Unione Italiana Food

34

We discovered how important is to eat together Professional

PASTA

asked to an international pool of 11 experts to trace the path to the rebirth of the food system after the lockdown.

They reached the same results: following the principles of Mediterranean diet is the key.

July / September 2020

HEALTH & BUSINESS

«So well if for months it was possible to have lunch together around a table just online.

Food culture, conviviality, responsibility, exercising: we took back the principles of the Mediterranean diet almost unwittingly, between a call in smart working and a yoga lesson on Instagram, between masks and amuchina. Several scientific studies show that the Mediterranean diet is healthy and makes us happy. And today more than ever is the right time to live it».

The star of the table

So they wrote a guide called #VivoMediterraneo. It is dedicated to Italian consumers but it should be published in all the industrialized world, where junk food has long been the master.

You find 10 principles and daily behaviors that put into synergy food, movement, conviviality and sustainability.

«Ten years ago the Mediterranean diet became heritage by Unesco.

Ten years later we had to face a forced lockdown», reminds us Food Riccardo Felicetti, president of the Unione Italiana Food.

«Because of coronavirus, our

certainties have been darkened».

Hard days for all of us, indeed. «As we were forced first to a domestic isolation and then to a slow return to normality, we learned a new way of life and new habits. Our house has become our home, our nest, the place where we get in touch, for real or on skype. Our kitchen is not a place where to cook anymore, but the symbol of the reconquest of lost and suddenly found time». Due to the lockdown people understood food is not just nourishment but also sharing: from the happy hour on whatsapp, to the dinner on skype.

The international scientific community confirm that pasta plays a leading role in the Mediterranean living.

So that in 2015 experts signed a Declaration to highlight the benefits of a diet based on pasta and carbohydrates, underlining the role of this food in the prevention of chronic diseases, obesity and its sustainable value.

But there is more. Pasta is the most immediate translation of the “pleasure of eating Mediterranean”: a tasty food, accessible to all, able to match with any gastronomic culture.

Maybe this is why in the last 10 years world consumption of Spaghetti&Co. has gone from 9 to almost 15 million tons per year.

Several surveys confirm the direct link between the popularity of pasta and the international success of the Mediterranean diet, indeed.

In 2011, a study by Oxfam was carried out on 16,000 people in 17 countries and it elected pasta as the favorite food of the globalized world. And in 2019, the Economist published the results of a study by the University of Minnesota (Us), which crowns Italian cuisine as «the most influential in the world», ahead of Japanese and French cuisine.

Delia Maria Sebelin

36

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PASTA

July / September 2020

HISTORICAL NEWS

Pioneer Macaroni Man Peter Rossi, and the Rossi Macaroni Factory

A

to Braidwood and opened a tin shop and hardware store.4 In 1886, he pursued his calling as a macaroni man, and opened the Peter Rossi Macaroni factory on Fourth Street, east of Division, becoming one of the first commercial producers of pasta in the region outside of Chicago.5 With steady growth, the company needed to expand, so Rossi acquired the Broadbent Hotel on First Street in 1898, and converted it into a pasta factory.6 Initially, a blind horse traveling in a circle around a capstan powered the production

equipment, but steam and gas eventually provided the â&#x20AC;&#x153;horse powerâ&#x20AC;? as these technologies came on line.7 With the introduction of modern equipment, the company made 5,000,000 pounds of pasta per year by the late 1950s.8 The location of the factory near the Alton Depot train station provided advantages in receiving raw materials, and shipping final goods to customers, mostly in the North Central and Mississippi Valley States.9 With an eye towards making quality products, Rossi used his experiences from Italy to make

Webster S. & S. Post Card Co., Braidwood, Illinois, about 1905

s a young man, Peter Rossi Sr. cut his teeth in the macaroni industry while working as a specialist in grain milling and macaroni manufacturing with the Italian Government.1 In 1876, he put his experiences to good use and opened a macaroni factory in his hometown near Torino.2 Two years later, he immigrated to the United States and settled in the mining town of Braidwood, Illinois, but soon moved to Chicago to work as a pastaio for a macaroni factory.3 Shortly afterwards, he moved back

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Professional

PASTA

July / September 2020

HISTORICAL NEWS

pasta from semolina, one of the first to do so in the United States.10 Peter Rossi died in 1918 and his sons Felix, Henry Sr., Peter J. and Stephen continued running the company.11 Eventually, Henry Sr. took over the business with his sons Henry Jr. and Albert.12 The family sold the business in 1969.13 The Rossi family were active in their communities and promoting the industry. 1890-92, Peter Rossi served as an alderman in the Braidwood City Council.14 For many years, the Rossi family was involved with the National Macaroni Manufacturers Association (now the National Pasta Association), one of the oldest trade organizations in the United States.

The Rossi Macaroni Company was a charter member, and Henry Rossi served as a director.15 During World War I, the pasta industry saw significant growth, as well as more regulations resulting from the war.16 To help address these issues, the association decided to add a secretary-treasurer in 1919, and hired M. J. Donna of Braidwood for the job based on the recommendation of Henry Rossi.17-18 Donna became the foundation

References (1) Modesto Joseph Donna, The Braidwood Story (Braidwood, Illinois, Braidwood History Bureau, 1957), 127.

(2) Ibid.

(3) Ibid., 127-28.

(4) Ibid., 128.

(5) Ibid.

(6) Ibid.

(7) Ibid., 260.

(8) Ibid., 261.

(9) Ibid.

(10) Ibid. Note - Semolina is made from durum wheat and is typically used for making high quality dry pasta.

(11) Ibid.

(12) Ibid.

(13) Find A Grave website, “Memorial

July / September 2020

editor of The New Macaroni Journal, with the first issue appearing in May 1919.19 Also, the National Macaroni Manufacturers Association, the Macaroni Journal and the National Macaroni Institute were all headquartered in Braidwood, making it known as, “The Little Macaroni Capital.”20 1911-19, Rossi sponsored an amateur baseball team named after his brand, The Lincoln Macs, which achieved success on the local circuit.21 In 1919, with prohibition looming large on the horizon, the Fortune Bros. Brewing Company of for LTC Albert Reed Rossi (1919-1997),” https://www.findagrave.com/memor ial/126951386/albert-reed-rossi.

(14) Donna, The Braidwood Story, 128.

(15) Modesto Joseph Donna, “What the Macaroni Industry Has Accomplished: How American Manufacturers Have Met the Competition of ‘Made in Italy’ Products,” The American Food Journal, volume XVIII, number 6 (June 1923), 273.

(16) Leonard J. DeFrancisci, “History of Pasta in Brooklyn,” presented at the Brooklyn Public Library, September 28, 2016.

(17) Donna, The Braidwood Story, 266.

(18) Robert Themer, “Braidwood: Love of the local lore leads to museum,” Daily Journal, Kankakee, Illinois, July 11, 2011, accessed May 25, 2020, https://www.daily-

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PASTA

Chicago took steps to diversify.22 They hired Peter J. Rossi, formerly from Peter Rossi and Sons and the International Macaroni Company of Joliet, Illinois, to lead the repurposed factory.23 Peter Rossi was a trailblazer in the macaroni industry. His story reflects the success of many Italians who came to America, bringing with them new ideas and technologies that would forever shape the food industry.

Leonard J. DeFrancisci, DEMACO

journal.com/news/local/braidwoodlove-of-local-lore-leads-to-museum/ article_98bd4551-9ba0-514b-8371f7d1a62c5a3d.html.

(19) James T. Williams, “Introducing the New Macaroni Journal,” The New Macaroni Journal, National Association of Macaroni and Noodle Manufacturers of America, issue 1, number 1 (May 15, 1919), 6.

(20) Donna, The Braidwood Story, 266.

(21) Ibid., 249.

(22) “From Beer to Macaroni”, The New Macaroni Journal, National Association of Macaroni and Noodle Manufacturers of America, issue 1, number 1 (May 15, 1919), 38.

Note - The 18th Amendment of the U.S. Constitution went into effect in 1920, which banned the manufacture and sale of alcohol for consumption.

(23) Ibid.

39

PRODUCT FOCUS

Special shapes for special costumers

I

t is there for all to see that on the shelves of the mass retailers, not only has the short pasta a larger display space, but it also has a greater selection, thanks to the several types of pasta for sale, ranging from the most famous ones, such as ridged or smooth penne and mezze maniche, to those less known such as radiatori and cellentani.

In the segment of semolina pasta, 76% of the displaying area is dedicated to short pasta. With its new line of 1,200 kg/h, Storci guarantees a remarkable production of short pasta, by means of a special-shape production line with trays, able to manufacture nests, lasagna, bow-

ties, cannelloni, etc. Available also in the Omnia version, the new 1,200 can produce up to 1,000 kg/h of spaghetti.

This does not simply refer to activities to make a line stronger, it is actually the outcome of an accurate study to realize a reliable technology thanks to a series of sophisticated details.

We start with a tray unstacking robot, placed at the beginning of the line, afterwards we can find the press, the core of the line, where the high ability of planning of Storci - that has always been applied to great capacities - is here applied to reduced production capacities. There is then a 4-level pre-dryer and at the end the tray stacking machine, that is the real managing hub of the system, able to move more than 6 trays per minute, consequently controlling the real capacity of the line.

All this is due to the new interpretation of the entire machinery that, as mentioned, considerably increases the production capacity as well as reducing the trays handling times, thanks to the semi-automatic system of ejection of the full trolley (still abiding to safety rules for the operator).

There are, at last, the new static dryers with 12 trolleys, an ergonomic and more compact version, suitable for supporting a more relevant production.

Nothing is left to chance, then.

Storci is always ready to face new challenges.

40

Professional

PASTA

July / September 2020

EVENTS

TuttoFood looks ahead

I

Spain, The Netherlands), but also planning strategies to involve an increasing number of bloggers, influencers and trend setters. Focus on the Us, Canada and the Middle East continues with the involvement of associations and chambers of commerce.

A growing internationalization that is also confirmed among the exhibitors. To date, more than 550 names are already confirmed from countries including Belgium, Germany, Greece, Ireland, The Netherlands, Peru, Portugal, Romania, Spain, the United States, Switzerland and Taiwan, as well as Italy. The 2021 edition also focuses on an organic development of the latest sectors launched - such as TuttoDigital and TuttoHealth - as well as on consolidating more traditional sectors.

With this growth, and as a showcase for the made in Italy

on global markets, TuttoFood continues to strengthen its position as a hub where international companies can meet their stakeholders in a qualified way, within the context of the Italian agri-food ecosystem, focused on quality, innovation and food safety.

A partner to companies from here to 2021 TuttoFood 2021 will be an increasingly effective place where to talk, view and touch everything that relates to innovation in technology, from apps to food delivery, e-commerce and traceability.

Evolution Plaza will be the area for next generation digital transformation solutions, the core of TuttoDigital, which will propose initiatives from both global players and innovative start-ups, as well

Source: TuttoFood

tâ&#x20AC;&#x2122;s time to look ahead. Many analysts estimate that recovery will already begin at the end of this year, though they agree that the real relaunch will come next year. TuttoFood, the exhibition dedicated to quality Italian and international food&beverage, is working hard to prepare its 2021 edition - set to take place at Fieramilano from 17 to 20 May - that will see exhibitors and buyers travel from all over the world to Italy, where they will focus on innovation, strategies and the future of the supply chain.

Initiatives to guarantee a real network of direct relations with key stakeholders on the market are already under way, with scouting activity to increase the number of hosted buyers from countries of particular interest such as Singapore, Japan, the Us and Europe (the Uk, Germany, France,

42

Professional

PASTA

July / September 2020

EVENTS

as best practices suggested directly by exhibitors. In order to share its digital contents throughout the year, the exhibition relies on the know-how of partner Netcomm, the Italian digital commerce consortium.

Another key space is the Innovation Area, which will present the new TuttoFood contest dedicated to innovation.

Also making a return is the Retail Plaza, the stage where stars of the Retail and large-scale retailers

world will showcase their good practices regarding the newest solutions and very latest trends, engaging with the live audience.

The project will benefit from scientific coordination.

Fiera Milano Platform The TuttoFood hub is strengthened with the launch of Fiera Milano Platform, a new platform dedicated to the entire community of supply chains involved: exhibitors, visitors, buyers,

journalists, bloggers and opinion leaders. An innovative, integrated system which will focus even more on the network revolving around each exhibition, and simplify interactions between buyers and companies. The project includes an ecosystem of services: the solid strengthening of contents on event websites and social media profiles to best present the trends and products with images and stories from those involved, a synergy between F2F and digital meetings (first and foremost webinars), and redesigned catalogues for the presentation and sale of products. In addition, a digital map of the exhibition will allow for remote usage, as well as direct, real-time negotiations.

The event becomes “phigital”, or hybrid, with the creation of new formats that are simultaneously digital and accessible to a live audience.

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