ITALIAN FOOD TECHNOLOGY 65/2011

n. 65 - October 2011 ISSN 1590-6515

FOOD

processing & packaging

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CONTENTS 5 - CHEESE Effects of different starter cultures on quality parameters of Fontina cheese

14 - EDIBLE OIL Determination of benzo[a]pyrene content in oils as a food ingredient

A. Barmaz F. Bianchi E. Chiavaro M. Musci

L. Le Grottaglie R. Scotti G. De Vita M. Sicuranza D. Naviglio

DEPARTMENTS 22 - RESEARCH Cysteine may be at root of obesity - Optimisation of formulation and cooking of gluten-free bread - Food perceptions may also influence hunger and fullness Bitter cumin: a potential natural antioxidant - Natural antioxidants added to frying oil may improve degradation - Clams and mussels safe to eat - Palm oil not a healthy stand-in for trans fats - From milk to diet: feed recognition for milk authenticity - Less oil content in potato chips - Packaging changes color when food nears spoilage - Shelf life extension of sliced bread by active packaging - Fermented wheat flour may be safe for celiac patients - High-tech approach to scrutinize fresh produce - Bacteria and obesity - Strawberries boost redblood cells’ response to oxidative stress - Effect of soy addition on microwavable flat doughs - New freezedry method for processing fish - Lupin flour reduces hearts disease risk - Almonds may stabilize blood glucose levels - Taste-aroma interaction and salt reduction 40 - FOOD PROCESSING Ready-to-eat meals like chef prepared dishes - When technology wins the worldwide challenge - Food products grinding - Vertical garnishing onto baking pan products - Pasta making lines - New concept in rotary sterilization technology 46 - BAKERY AND CONFECTIONERY Pastry and bakery products - Lines for chocolate products - Tempering machine - Chocolate moulding 50 - PACKAGING EQUIPMENT Fighting global food loss with local packaging - Thermoforming machines - Bag packaging line for deep-frozen vegetables - Automatic line for chocolate bars and snacks - Automatic packaging machines - Advanced packaging solution for pouches and bags - High flexibility in packaging - Thermoform packaging for small spaces - Cartoning and palletizing systems - Labelling systems for wrapping application

60 - ANCILLARY EQUIPMENT Modern sensors provide precise insights into production - Industrial metal detection system - Food safety and quality control - Thermal transfer digital printing 66 - PACKAGING MATERIALS Preserving the shelf-life of the product - Innovative and compostable films - Packaging solutions 68 - PACKAGING TRENDS Food container demand in the USA - Meat and seafood packaging market - Demand for active and intelligent packaging grows - World demand for green packaging - Amcor leads European plastic packaging industry 74 - MARKETING REPORTS Consolidation in private label - New role for China and India in global dairy market - Consumer markets of the future are shaping 80 - NUTRITION Time to find the recipe for healthy ageing in Europe “Hidden vegetables”: less energy intake and more vegetable consumption 82 - NEWS New practices for marketing food products with health benefits - First ever global GMP Guide The way towards standardized micronutrient recommendations in Europe - Bühler commits to food safety - Codex on key issues for food supplement sector - Technology and innovation for the beverage industry in Milan - International events in Italy 88 - ADVERTISER INDEX 88 - COMPANY INDEX

October 2011 number 65

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October 2011 number 65

A. BARMAZ1 - F. BIANCHI2 - E. CHIAVARO3* - M. MUSCI2

CHEESE

1 Institut Agricole Régional - Regione La Rochère 1/A - 11100 Aosta - Italy Dipartimento di Chimica Generale ed Inorganica, Chimica Analitica, Chimica Fisica Università degli Studi di Parma - Parco Area delle Scienze 17/A - 43124 Parma - Italy 3 Dipartimento di Ingegneria Industriale - Università degli Studi di Parma Parco Area delle Scienze 181/A - 43124 Parma - Italy *email: emma.chiavaro@unipr.it 2

EFFECTS OF DIFFERENT STARTER CULTURES ON QUALITY PARAMETERS OF FONTINA CHEESE Key words: Fontina cheese, starters, physical properties, volatile compounds

ABSTRACT

INTRODUCTION Nowadays, cheeses are commonly produced in industrial countries by means of commercial starter cultures. Addition of bacteria is an essential step in cheese-making towards a goodflavored cheese; in fact, cheeses produced without bacteria often fails to develop flavour during ripening (Gobbetti et al., 2007).

Starter cultures also play an important role in the development of the final quality characteristics of cheese as colour, texture and appearance. The principal starter culture species used in cheese manufacture belong to genera Lactococcus, Lactobacillus, Streptococcus, Leuconostoc, and Enterococcus. Either mesophilic or thermophilic cultures are used, depending on the cheese being manufactured. Mesophilic cultures are mainly composed of Lc.

lactis ssp. cremoris and Lc. lactis ssp. lactis, which may include citrate metabolizing strains in order to enhance flavour and eyes formation. Addition of lactobacilli in cheeses has been associated with an increased proteolysis and intensification of flavour (Ong et al., 2007; Buriti et al., 2005). Thermophilic starters are composed of either single or multiple strains of S. thermophilus and thermophilic lactobacilli such as Lb. delbrueckii spp. delbrueckii, Lb. delbrueckii spp. lactis or Lb. helveticus (Beresford et al., 2001).

The primary role of starter bacteria is to produce acid during the fermentation process; however, they also strongly contribute to the development of the unique flavour characteristics of each cheese variety (Gobbetti et al., 2007; Ong et al., 2007; Buriti et al., 2005; Beresford et al.,

Selected physical properties (texture, colour and appearance) and volatile profile of Fontina samples produced by means of two different starter cultures were evaluated at 3 months of ripening. Starter A was formed by 3 Streptococcus thermophilus strains; starter B was obtained by adding to starter A one strain of Lactobacillus delbrueckii and one strain of Lactococcus lactis.

All data were statistically treated to evaluate and compare samples produced with by the two different starter cultures. Slight differences were found among samples A and B. In particular, samples produced with starter B were found to exhibit higher hardness as well as higher percentage of small pores with more regular shape. In addition, cheeses produced with starter B were found to be generally characterized by higher amounts of alcohols, aldehydes, ketones, esters, furans and hydrocarbons. In conclusion, these results encouraged the development of research project for the assessment of the evaluation of alternative starter culture to those traditionally employed to improve organoleptic properties of Fontina cheese.

Italian Food & Beverage Technology - LXV (2011) october -

5

CHEESE

2001; Smit et al., 2005; Marilley and Casey, 2004) and affect cheese properties as texture and appearance (Sousa et al., 2001).

In fact, starter cultures are the main source of the enzymes that are involved in proteolysis, glycolysis and lipolysis, each pathways leading to aroma formation and organoleptic characteristics. Bacterial enzymes can degrade the caseins to peptides and free amino acids, which are major precursors of volatile compounds responsible for cheese flavour as sulfur compounds and branched-chain aldehydes, alcohols and esters (Smit et al., 2005). Starter bacteria are also involved in glycolysis: lactose is mainly converted to lactate, but a fraction of the intermediate pyruvate can alternatively be converted to various flavour compounds, including diacetyl (Smit et al., 2005). Lactic acid bacteria contribute relatively little to lipolysis, another important pathway for aroma compounds formation (Smit et al., 2005).

Fontina is a typical semi-hard cheese produced from raw cow’s milk in Valle d’Aosta (NorthWestern Italy), following well established traditional rules.

Due to its specific organoleptic characteristics and to the particular technology of production, the European Community regulation assigned it the Protected Designation of Origin status (Commission Regulation (EC) No 1107/96 of 12 June 1996, published in the Official Journal of the European Union, L148 of 21 June 1996). Traditionally, Fontina was produced without the addition of starter cultures. However, the quality

of the cheese production was not homogeneous and several defects were often detected in the finished product, so the use of starter cultures rapidly spread.

In order to enhance and standardize the quality of the cheese production, still maintaining its typical characteristics, a research project was developed to isolate native characteristic lactic bacteria from Fontina (Andrighetto et al., 2002). As a part of this project, selected physical properties (texture, colour and appearance) and volatile profile of Fontina produced by using the same milk added with two different starters were evaluated in this work. In particular, starter A, formed by 3 Streptococcus thermophilus strains, and starter B, obtained by adding to starter A one strain of Lactobacillus delbrueckii and one strain of Lactococcus lactis, were employed.

MATERIALS AND METHODS Starter cultures Two starter cultures were used for Fontina cheese production: the starter A, formed by 3 Streptococcus thermophilus strains (M16PTZA4’96, MTH17CL3’96 and MT17BA7’96), and the starter B, obtained by adding to the starter A one strain of Lactobacillus delbrueckii spp. lactis (MRSBAF24043) and one strain of Lactococcus lactis (M17LELF24041) whose use is permitted by Fontina production rules. Freeze-dried starter cultures were both supplied by the Institut Agricole Régional.

6 - Italian Food & Beverage Technology - LXV (2011) october

Cheese samples Fontina cheeses were produced during winter 2006 in the Montfleury dairy factory by the Institut Agricole Régional. A 500 L batch of milk was divided into two vats, one of which was added with 375 mg of freezedried starter A and the other one with 375 mg of freeze-dried starter B. Fontina samples were then prepared according to the production rules as described in a previous work (Berard et al., 2007) and analyzed after 3 months of ripening. Whole procedure was repeated using four independent milk batches; for each batch, 2 cheese samples produced with Starter A and 2 cheese samples produced with Starter B were analyzed.

Physical properties Colour determination was carried out on three central slices (30 mm thickness) of each cheese using a Minolta Colourimeter (CM 2600d, Minolta Co., Osaka Japan) equipped with a standard illuminant D65. L* (lightness, black = 0, white = 100), a* (redness, a*> 0, greenness, a*< 0), b* (yellowness, b* > 0, blue <0) and H° (Hue angle, red =0°, yellow =90°, 180°=green, 270°=blue) were quantified on each sample using a 10° position of the standard observer. The instrument was calibrated before each analysis with white and black standard tiles. Colour was determined on 3 pre-selected locations on both sides of the slice. A total of 18 determinations were performed for each cheese.

The individual differences in L*, a* and b* values of cheese samples differently inoculated were

CHEESE

evaluated using ΔE calculation (CIE, 1978).

Texture evaluation was performed using a TA.XT2 Texture Analyzer equipped with a 25 kg load cell (Stable Micro Systems, Goldalming, UK) and Texture Expert for Windows software (version 1.22) for data analysis.

The load cell calibration was daily performed according to the TA.XT2 manual (Stable Micro Systems).

Texture profile analysis was carried out to evaluate cheese texture using a cylindrical aluminum probe (35 mm diameter) and a crosshead speed of 120 mm min-1 to compress cheese samples to 30% of their original height at room temperature (25°±0.5°C).

Measurements were carried out on three central slices of each cheese. Three cheese samples (30 mm x 30 mm x 30 mm) were extracted from each slice. A total of nine samples were evaluated for each cheese.

The textural parameters considered were hardness (Hd, peak force of the first compression cycle in N), cohesiveness (Co, ratio of positive force area during the second compression to that during the first compression area, dimensionless), springiness (Sp, ratio of the time duration of force input during the second compression to that during the first compression, dimensionless), and chewiness (Ch, hardness multiplied by cohesiveness multiplied by springiness, N) (Bourne, 1978).

Cheese grain was evaluated by means of a digital image analysis system. For each cheese sample, images of both faces of three central slices (30 mm thickness) were captured with a flatbed

scanner (Model Scanjet 8200, HP, Cupertino, USA), with a resolution of 600 dots per inch (dpi) and converted from true colour to 256 level grey scale.

The images were calibrated, standardized and optimized applying appropriate filters to measure pore size and their distribution using the Image-Pro Plus 4.5 (Media Cybernetics Inc., USA) software.

Cheese grain was characterized by enumerating the holes present in six pre-selected dimensional classes based on their area (class 1 = <2 mm2; class 2 = 2-4.99 mm2; class 3 = 5-9.99 mm2; class 4 = 10-24.99 mm2; class 5 = 25-40 mm2, class 6 = >40) and the number of holes by each class (expressed as percentage of the total number of holes) was evaluated. Cheese grain was also characterized by means of radius ratio (RR), defined as the ratio between major and minor hole radius, enumerating the holes present on each slice in four pre-selected dimensional classes based on their values (class 1 = 1-1.99; class 2 = 2-4.99; class 3 = 5-10; class 4= >10) and the number of holes by each class (expressed as percentage of the total number of holes) was evaluated. Holes with perfect circular shape showed RR = 1.

Characterization of the volatile profile Fontina samples, rind deprived, were frozen under liquid nitrogen, ground in a domestic blender and stored at -20°C in screwcap glass vials until analysis.

Ten grams of finely ground cheese were placed in a 200 mL Erlenmeyer flask at the tempera-

ture of 40°C and submitted to the dynamic headspace extraction (DHS) for 30 min using purified nitrogen (60 mL min-1).

The extracted volatiles were concentrated on a Tenax TA® trap (Chrompack, Middelburg, The Netherlands) filled with 90 mg, 20-35 mesh of the adsorbent material. The adsorbent trap was then back-flushed with the purified gas for 5 min to remove trapped moisture. Volatiles were automatically thermally desorbed and transferred to the GC column by using a TCT thermal desorption cold trap (TD800, Fisons Instruments, Milan, Italy). Desorption was performed at 280°C for 10 min under a helium flow (10 mL min-1): the volatile compounds were cryofocused in a glass lined tube at -120°C with liquid nitrogen and then injected into the GC capillary column by heating the cold trap to 240°C. Three independent DHS extractions were performed for each sample.

In order to verify possible environmental contamination, blank analyses were carried out using an empty 200 mL Erlenmeyer flask following the same procedure as for the sample. To assess the presence of carry-over effects, the adsorbent trap was also desorbed before and after each entire sampling procedure.

A TRACE GC 2000 gas chromatograph (Thermo Electron Corporation, Walthan, MA, USA) equipped with a Finningan TRACE MS mass spectrometer (Thermo Electron Corporation) was used for GC-MS analysis.

Helium was used as the carrier gas at a flow rate of 1 mL min-1.

Chromatographic separation was performed on a 30 m 0.25 mm,

Italian Food & Beverage Technology - LXV (2011) october -

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CHEESE

df 0.25 µm Supelcowax-10™ capillary column (Supelco, Palo Alto, CA, USA). The following GC oven temperature program was applied: 35°C for 8 min, 6°C min-1 to 60°C, 4°C min-1 to 160°C, 20°C min-1 to 200°C, 200°C hold for 1 minute. Transfer line and source were maintained at the temperature of 250° and 230°C, respectively. Electron impact mass spectra were recorded at 70 eV ionization energy scanning the mass spectrometer from 35 to 350 amu (scan time, 0.5 s). Signal acquisition and data processing were performed using the Excalibur V 1.2 (Thermo Electron Corporation). The identification of the volatile compounds was performed by comparing the obtained mass spectra with those stored in the National Institute of Standards and Technology (NIST) US Government library. In addition, retention indices (RIs) were calculated for each peak and compared with those stored in a proprietary database (Bianchi et al., 2007). C6-C16 normal alkanes used for RIs calculation were supplied by Sigma-Aldrich (Milan, Italy). In order to evalu-

ate quantitative differences in the aromatic profile of the samples investigated, gas chromatographic peak areas were calculated as Total Ion Current (TIC) for all the analytes with the exception of coeluting compounds for which the signal of one or more characteristic ions (quantifier ions) was extracted and integrated.

Statistical analysis All statistical analyses were carried out by using the Excel software version 2000 (Microsoft Corporation, USA). A F-test (p ≤ 0.05) was firstly performed for each volatile compounds to evaluate the homogeneity of the variance between chromatographic data of cheeses coming from same milk batch and processed with different starters (i.e. data from sample 1A were compared with those from sample 1B). Depending on the F-test results, suitable Student t-tests (p ≤ 0.05) were performed.

Hotelling’s T-square (T2) test was performed for the evaluation of the overall effect of the starter culture on physical properties of Fontina (Johnson et al., 2003).

RESULTS AND DISCUSSION Physical properties The effect of the addition of different starter cultures on Fontina cheeses was evaluated taking into account colour, texture and macroscopic appearance of cheese. Data for physical properties were all summarized in Table 1.

Color indices of the analyzed samples were found to not significantly differ according to T2 test. Low ΔE value (0.7) was also obtained comparing samples obtained with the two starter cultures. This ΔE value was reported to correspond to the sensory difference threshold for cheese (Rohm et al., 1996).

Color of cheese was reported to be influenced by composition of milk employed for its production (profile of lipid fraction) that also may vary according to seasonality factors (Chatelain et al., 2003) and ripening (Rohm et al., 1996). Since milk used for the production of all Fontina samples was the same, differences in the color of cheeses produced with different starter cultures were not

Table 1 Mean±standard deviation of physical properties for Fontina samples.

Sample

L*

a*

b*

H°

Hd (N)

Co

Sp

Ch (N)

1A

79.9±1.5

-0.04±0.12

13.0±0.6

90.2±0.3

54.4±5.5

0.62±0.01

0.87±0.02

29.2±3.7

1B

77.6±1.7

-0.69±0.09

13.1±0.6

93.0±0.5

70.7±2.7

0.61±0.01

0.90±0.02

38.6±4.4

2A

75.9±2.4

-0.35±0.21

13.0±0.4

91.6±0.4

62.0±5.9

0.60±0.01

0.84±0.03

31.7±5.5

2B

78.1±1.7

-0.09±0.13

13.1±0.6

90.4±0.6

67.9±4.0

0.61±0.01

0.87±0.02

41.6±4.4

3A

75.5±2.5

-0.59±0.11

13.3±0.6

92.5±0.5

60.6±4.6

0.61±0.01

0.86±0.01

32.0±3.2

3B

75.1±2.5

-0.33±0.10

12.9±0.6

91.5±0.4

71.3±3.1

0.62±0.01

0.88±0.03

38.7±4.0

4A

80.3±1.2

-0.25±0.30

12.5±0.4

92.5±0.5

47.8±3.5

0.61±0.01

0.85±0.02

25.0±2.3

4B

77.9±1.3

-0.22±0.23

12.9±0.5

91.5±0.4

58.7±5.2

0.62±0.01

0.86±0.03

31.0±3.0

8 - Italian Food & Beverage Technology - LXV (2011) october

CHEESE

expected, as confirmed by the obtained results. Hardness (Hd, N), springiness (Sp, dimensionless) and chewiness (Ch, N) of all samples were shown in Table 1. Hardness and chewiness were found to be higher for samples inoculated with starter B, except

for samples coming from milk batch no. 1.

Cheese texture was reported to be largely influenced by proteolysis (Lucey et al., 2003) and in a less extent by fat composition (Pollard et al., 2003). A different pattern and/or amount of

Fig. 1 - Number of pores as percentage of the total number of pores for the selected six dimensional classes of hole area of Fontina samples: A) samples produced with starter A; B) samples produced with starter B (n = 3, sample size = 6). Error bars represent +/-1 standard deviation, RSD < 15%.

small molecules may be formed by proteolysis in samples differently inoculated. Thus, the different degree of water retention by solvation of carboxylic and amino group formed by proteolysis may have influenced hardness of Fontina samples, as texture was found to be related to water and its availability to bond components in cheese (Lawrence et al., 1986). The influence of lipolytic pathway that may have induced a different degree of breakdown in fatty acid moieties of triacylglycerols on texture cannot be excluded.

The evaluation of number of pores for each dimensional class of evaluated area was reported in Fig. 1. Significant differences were found among differently inoculated cheeses according to T2 test. In particular, a significantly higher percentage of small pores (area < 2 mm2) was present in samples inoculated with starter B that accounted for about 40% of the total evaluated holes. In addition, Fontina samples produced with the starter B exhibited holes with more regular shape (RR values, data not shown).

These results appeared to confirm the hypothesis of a different proteolytic activity and/ or metabolic pathways of the two starter cultures employed as the presence of gas holes (and mechanical openness and/ or fissures) on cheese was previously related to the production of CO2 by Lactobacilli and other microorganism, as a result of their heterofermentative or citrate metabolism, as well as to the decarboxylation of free amino acids following proteolysis (MenendĂŠz et al., 2000).

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9

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Volatile profile characterization DHS-GC-MS allowed to characterize the volatile profile of Fontina cheese samples in terms of both nature of the volatile compounds and their relative abundance.

A total of 75 compounds belonging to several chemical classes was identified in the volatile fraction of the 3-month ripened Fontina samples, namely 13 alcohols, 12 aldehydes, 11 esters, 11 ketones, 6 aromatic hydrocarbons, 6 linear hydrocarbons, 5 furans, 4 sulfur compounds, 4 halogen compounds and 3 terpenes (Table 2).

Fig. 2 showed typical gas chromatograms of DHS extracts obtained from Fontina samples produced using the milk batch no. 1 inoculated with different starters. From a qualitative point of view, not significant differences were found in volatile profile of the analyzed samples depending on the starter culture used, as similar patterns were observed (Table 2). In order to evaluate quantitative differences among volatile profiles of differently processed cheeses, gas chromatographic peak areas were submitted to statistical analysis.

A good repeatability of the utilized procedure was proved by a coefficient of variation of the method lower than 20% (n =3) for most of the compounds. From a quantitative point of view, not significant differences were found for most of the volatile compounds present in the aromatic profile of the analyzed Fontina samples, meaning that the samples obtained by using starter B maintained the typical flavour characteristics of Fontina cheese.

However, significant differences were found for a limited number

Fig. 2 - GC-MS volatile profiles of cheese samples (a) 1A and (b) 1B.

of volatile compounds, probably due to different metabolism of the used lactic bacteria. In fact, it can be observed that all the Fontina samples produced by using the starter B showed, a higher amount of the compounds listed in Table 3 with respect to those produced by using the starter A. As for the branched-chain aldehydes, the amount of 2-methylpropanal in samples produced with starter B was 1.5-3 fold higher than that observed in corresponding samples produced with starter A, whereas for 2-methylbutanal and 3-methylbutanal the increase is about of 1.5-2.5 fold.

The production of branched-chain amino acid-derived aldehydes has been reported for lactococci and lactobacilli (Marilley et al., 2004).

It is well known that branchedchain aldehydes 2-methylbutanal and 3-methylbutanal derive from the corresponding amino acids leucine and isoleucine by Strecker degradation (Smit et al., 2005; Belitz et al., 1987). As for sensory characteristics, 2-methylpropanal, 2-methylbutanal

10 - Italian Food & Beverage Technology - LXV (2011) october

and 3-methylbutanal are characterized by a malty flavour. In addition, 3-methylbutanal was reported to play an important role on the flavour of many cheeses as Proosdij and ParmigianoReggiano (Bosset et al., 1993; Ayad et al. 2003; Barbieri et al., 1994). Unfortunately, no data are available about the impact of branched-chain aldehydes on Fontina flavour.

Among aliphatic linear aldehydes, only butanal showed a significant difference among two kinds of cheeses, being 1.5-3 folds higher in samples obtained from starter B (with the exception of cheeses samples obtained from milk batch no. 2, for which the difference was not significant).

Straight-chain aldehydes such as butanal, responsible of the â&#x20AC;&#x153;green grass-likeâ&#x20AC;? aroma, may be formed through β-oxidation of unsaturated fatty acids released from enzymatic lipolysis of milk triglycerides (Marilley et al., 2004; Belitz et al., 1987).

The amount of the corresponding methylketone 2-butanone doubles in samples obtained with

CHEESE

Table 2 Volatile compounds identified in the Fontina headspace.

RIcalc RItabb

Na

IDc

Na

RIcalc RItabb

IDc

30

ethyl propanoate

955

957

27

ethanol (m/z=45)d

937

MS,RI

31

ethyl isobutanoate

959

960

MS,RI

39

2-butanol

1032 1035 MS,RI

35

methyl butanoate (m/z=74)d

986

982

MS,RI

41

1-propanol

1047 1052 MS,RI

36

methyl 2-methyl butanoate (m/z=88)d 1008

47

2-methylpropanol

1102 1097 MS,RI

50

isopentyl acetate

1126 1125 MS,RI

52

2-pentanol (m/z=45)d

1140 1142 MS,RI

63

methyl hexanoate (m/z=74)d

1194 1190 MS,RI

Alcohols (13)

d

932

MS,RI

MS

56

1-butanol (m/z=56)

1154 1152 MS,RI

65

ethyl hexanoate

1239 1238 MS,RI

57

1-penten-3-ol

1174 1176 MS,RI

68

isopentyl butanoate

1268 1267 MS,RI

58

4-methyl-2-pentanol

1178

64

3-methylbutanol

1216 1215 MS,RI

1

hexane

600

67

1-pentanol

1254 1256 MS,RI

2

1-hexene

639

MS

Hydrocarbons (6)

71

2-heptanol

1325 1334 MS,RI

3

heptane

700

72

2-methyl-2-buten-1-ol

1327

5

1-heptene (m/z=56,70,98)d

727

74

1-hexanol

1355 1354 MS,RI

9

octane (m/z=57,71,85)d 2-octene

MS

13

Aldehydes (12)

600

MS,RI MS

700

MS,RI

800

800

MS,RI

850

846

MS,RI

936

MS,RI

MS

8

propanal (m/z=58)d

79

801

MS,RI

10

2-methylpropanal (m/z=72)d

812

814

MS,RI

28

benzene (m/z=78)d

937

12

2-propenal

844

MS

40

toluene

1038 1040 MS,RI

17

butanal

879

878

MS,RI

49

ethylbenzene

1124 1125 MS,RI

18

2-methyl-2-propenal

880

MS

51

p-xilene

1129 1127 MS,RI

23

2-methylbutanal

916

914

MS,RI

53

m-xilene(m/z=91,106)d

1140 1132 MS,RI

24

3-methylbutanal

920

917

MS,RI

59

o-xilene

1182 1182 MS,RI

33

pentanal

979

977

MS,RI

45

hexanal

1081 1080 MS,RI

14

tetrahydrofuran

855

61

heptanal

1188 1186 MS,RI

15

2-methyltetrahydrofuran

865

70

octanal

1286 1286 MS,RI

16

2-methylfuran

870

nonanal

1397 1396 MS,RI

20

3-methylfuran

898

29

2-ethylfuran

948

75

Ketones (11)

Aromatic hydrocarbons (6)

Furanes (5) MS MS 876

MS,RI

945

MS,RI

MS

11

acetone (m/z=58)d

819

814

MS,RI

21

2-butanone (m/z=57,72)d

901

901

MS,RI

7

2-chloro butane

795

26

3-methyl-2-butanone

932

MS

38

chloroform

1020 1018 MS,RI

32

2-pentanone

979

980

MS,RI

54

1-chloroheptane

1155

MS

34

diacetyl

982

986

MS,RI

66

1-chlorooctane

1245

MS

37

3-methyl-2-pentanone

1013

43

2,3-pentanedione

1065 1071 MS,RI

4

carbon disulfide (m/z=76)d

720

55

3-hexanone-2,5-dimethyl (m/z=57,85)d 1161

6

dimetilsulfide (m/z=62)d

743

Halogen compounds (4)

MS MS

MS

Sulfur compounds (4) MS 745

MS,RI

60

2-heptanone

1188 1185 MS,RI

42

S-methyl thioacetate

1052

69

cyclohexanone

1283 1282 MS,RI

44

dimethyldisulfide

1072 1075 MS,RI

73

2,3-octanedione

1331

MS

MS

Terpenes (3) 46

β-pinene

1093 1095 MS,RI

19

ethyl acetate

891

893

MS,RI

48

p-menth-2-ene

1118

22

methyl propanoate (m/z=88)d

914

911

MS,RI

62

limonene

1195 1194 MS,RI

25

methyl isobutanoate

932

930

MS,RI

Esters (11)

MS

a

N = elution order; RItab = identification by comparison with RI home-made data-base; c ID: MS = identification by comparison with NIST mass spectrum; RI = identification by comparison with retention indices; d In parentheses, fragments used for GC-MS peaks integration. b

Italian Food & Beverage Technology - LXV (2011) october -

11

CHEESE

Table 3 Mean±standard deviation of significantly different values for volatile compounds areas of Fontina samples.

Sample 1a mean

SD

Sample 1b mean

SD

Sample 2a

Sample 2b

Sample 3a

mean

SD

mean

SD

mean

SD

1294 ±

47

1577 ±

11

1442 ± 258

2-methylpropanal

901

± 188

2633 ± 121

2-propenal

152

±

17

433

49

447

±

39

399

±

66

164

±

2-methylfuran

424

±

87

1116 ± 166

793

±

11

1007 ±

29

750

± 163

±

28

Sample 3b mean

SD

Sample 4a mean

SD

Sample 4b mean

SD

2333 ± 310

565

± 107

1580 ± 461

±

16

157

±

34

915

1233 ± 157

339

±

85

1099 ± 254

785

±

57

361

± 245

butanal

1277 ± 259

5685 ± 564

2214 ± 168

2083 ± 271

3234 ± 887

4816 ± 350

2-butanone

15941 ± 3626

41966 ± 462

53725 ± 8248

46786 ± 239

10738 ± 947

20886 ± 3736

45152 ± 10827

72907 ± 9992

2-methylbutanal

5103 ±

11716 ± 1577

6041 ± 129

6620 ± 128

2733 ± 156

7166 ± 602

4493 ± 1030

8356 ± 2088

3-methylbutanal

41811 ± 5696

89820 ± 6375

26549 ± 1202

41029 ±

54

20632 ± 1836

44228 ± 2556

30192 ± 5149

65008 ± 15798

± 119

2089 ± 165

±

24

± 104

1100 ± 244

diacetyl

8888 ± 2019

13477 ± 1161

8400 ± 2059

12163 ± 547

14874 ± 835

16152 ± 2690

7374 ± 1796

12761 ± 1934

2-butanol

18906 ± 3525

60265 ± 8277

140303 ± 24358

114250 ± 2562

7256 ± 1789

37548 ± 5373

102998 ± 24066

227165 ± 73164

2-methylpropanol

81881 ± 6034

170787 ± 27007

84851 ± 6553

122197 ± 10629

52263 ± 10571

90214 ± 16623

91316 ± 17885

82782 ± 19824

3-methylbutanol

225526 ± 37578

524485 ± 58325

297075 ± 45929

483842 ± 60228

126176 ± 11989

318960 ± 39157

252192 ± 45499

346437 ± 35606

methyl isobutanoate

473

59

starter B, except for samples coming from batch no. 2, for which the increase was not significant.

2-butanone can derive from free fatty acids by enzymatic oxidative decarboxylation (McSweeney et al., 2000) as well as from diacetyl (Gobbetti et al., 2007).

Statistically significant differences were found also for diacetyl (2,3-butanedione) levels, which amount increased about 1.5 fold using starter B, except that for samples produced by using the milk batch no. 3. Diacetyl is a typical compound characterizing cheese flavour, produced by metabolism of citrate and lactose (Marilley et al., 2004) and responsible for a creamy flavour (Welsh et al., 1989). Thermophilic starter bacteria are usually citrate-negative (Cogan et al., 1993) so the increase of the content of diacetyl in samples obtained with starter culture B could be ascribed to

641

±

83

877

729

the presence of the mesophilic citrate-positive Lc. lactis.

A significant increase was also observed for some alcohols, as 2-butanol, 2-methylpropanol and 3-methylbutanol. The amount of 2-butanol, the most abundant volatile compound in Fontina (Berard et al., 2007), was found to increase from 2 (milk batch no. 2) to 5 fold (milk batch no.

3). The levels of 2-methylpropanol and 3-methylbutanol also increased using starter culture B, particularly for cheeses obtained using milk batch no. 3. 2-butanol could be formed by the reduction of diacetyl (Urbach, 1993) whereas branched-chain alcohols, producing a slightly sweet, fresh flavour, could be obtained from the reduction of the corresponding branched-chain aldehydes by alcohol dehydrogenase (Smit et al., 2005; Marilley et al., 2004).

12 - Italian Food & Beverage Technology - LXV (2011) october

602

±

13

1738 ± 266

706

±

44

CONCLUSIONS In conclusion, significant differences were found for texture and appearance, but not for colour, depending on starter cultures used. Differences were also obtained in the amount of some volatile compounds depending on starter culture; in particular, cheeses produced with the starter B were found to be generally characterized by higher amounts of alcohols, aldehydes, ketones, esters, furans, and hydrocarbons.

Anyway, these differences cannot be considered discriminant for the quality of the product, and this statement was also enforced by the appliance of sensorial test on both samples (data not shown).

The obtained results encourage the development of other research projects aimed to compare the

CHEESE

effect of new starter cultures to those traditionally employed with the final aim to improve the organoleptic properties and the overall quality of Fontina cheese.

Acknowledgements The Authors gratefully acknowledge the assistance of Doralice Grossi and Corrado Visantini in performing part of the experiment.

REFERENCES Andrighetto C., Borney F., Barmaz A., Stefanon B., Lombardi A. Genetic diversity of Streptococcus thermophilus strains isolated from Italian traditional cheeses.

International Dairy Journal, 12: 141144, 2002.

Ayad E.H.E., Verheul A., Bruinenberg P., Wouters J.T.M., Smit G. Starter culture development for improving the flavour of Proosdij-type cheese. International Dairy Journal, 13: 159-168, 2003.

Barbieri G., Bolzoni L., Careri M., Mangia A., Parolari G., Spagnoli S., Virgili R. Study of the volatile fraction of Parmesan cheese. Journal of Agricultural and Food Chemistry, 42: 1170-1176, 1994.

Belitz H.D., Grosch W. “Food Chemistry”, 1st Ed. Springer-Verlag, Berlin, 1987.

Berard J., Bianchi F., Careri M., Châtel A., Mangia A., Musci M. Characterization of the volatile fraction and of free fatty acids of “Fontina Valle d’Aosta”, a protected designation of origin Italian cheese. Food Chemistry, 105: 293-300, 2007.

Beresford T.P., Fitzsimons N.A., Brennan N.L., Cogan T.M. Recent advances in cheese microbiology. International Dairy Journal, 11: 259-274, 2001.

Bianchi F., Careri M., Mangia A., Musci M. Retention indices in the analysis of food aroma volatile compounds in temperature-programmed gas chromatogra-

phy: database creation and evaluation of precision and robustness. Journal of Separation Science, 30:563-572, 2007.

of the rheology and texture properties of cheese. Journal of Dairy Science, 86: 2725-2743, 2003.

Bosset J.O., Gauch R. Comparison of the volatile flavour compounds of six European “AOC” cheeses by using a new dynamic headspace GC-MS method.

International Dairy Journal, 3: 359-377, 1993.

Marilley L., Casey M.G. Flavour of cheese products: metabolic pathways, analytical tools and identification of producing strains. International Journal of Food Microbiology, 90: 139-159, 2004.

Bourne M.C. Texture profile analysis. Food Technology, 32, 62-66, 1978.

Buriti F.C.A., da Rocha J.S., Saad S.M.I. Incorporation of Lactobacillus acidophilus in Minas fresh cheese and its implications for textural and sensorial properties during storage. International Dairy Journal, 15: 1279-1288, 2005.

Chatelain Y., Aloui J., Guggisberg D., Bosset J.O. La couleur du lait et des produits laitiers et sa mesure-un article de synthèse (1972-2002). Mitteilungen aus Lebensmitteluntersuchung und Hygiene 94: 461-488, 2003 (English abstract available).

CIE (Commission Internationale de l’eclairage). Recommendations on uniform colourspaces-colour equations, psychometric colour terms. Supplement No. 2 to CIE Publ. No. 15 (E-1.3.L) 1971/9TC-1-3, CIE, Paris, 1978.

Cogan T.M., Hill C. Cheese starter cultures.

In: “Cheese: Chemistry, Physics and Microbiology”. P.F. Fox (Ed.), Chapman & Hall, London, 1993.

Gobbetti M., De Angelis M., Di Cagno R., Rizzello C.G. The relative contributions of starter cultures and non-starter bacteria to the flavour of cheese. In: “Improving the flavour of cheese”. B. Weimer (Ed.), Woodhead Publishing Limited, Cambridge, 2007.

Johnson R.A., Wichern D.W. Applied Multivariate Statistical Analysis. (6th Ed.). Pearson Prentice Hall, New Jersey, USA, 2007.

Lawrence R.C., Creamer L.K., Gilles J. Symposium: cheese ripening technology. Texture development during cheese ripening. Journal of Dairy Science, 70: 1748-1760, 1986.

Lucey J.A., Johnson M.E., Horne D.S. Invited review: perspectives on the basis

McSweeney P.L.H., Sousa M.J. Biochemical pathways for the production of flavour compounds in cheeses during ripening: a review. Lait, 80: 293-324, 2000.

Menéndez A., Centeno J.A., Godínez R., Rodríguez-Otero J.L. Effects of Lactobacillus strains on the ripening and organoleptic characteristics of ArzúaUlloa cheese, International Journal of Food Microbiology, 59: 37-46 2000.

Ong L., Henriksson A., Shah N.P. Chemical analysis and sensory evaluation of Cheddar cheese produced with Lactobacillus acidophilus, Lb. casei, Lb. paracasei or Bifidobacterium sp.

International Dairy Journal, 17: 937945, 2007.

Pollard A., Sherkat F., Seuret M.G., Halmos A.L. Textural changes of natural cheddar cheese during the maturation process.

Journal of Food Science, 68: 2011-2016, 2003.

Rohm H., Jaros D. Colour of hard cheese.

1. Description of colour properties and effects of maturation. Zeitschrift für Lebensmittel Untersuchung und Forschung, 203: 241-244, 1996.

Smit G., Smit B.A., Engels W.J.M. Flavour formation by lactic acid bacteria and biochemical flavour profiling of cheese products. FEMS Microbiology Reviews, 29: 591-610, 2005.

Sousa M.J., Ardo Y., MCSweeney P.L.H. Advances in study of proteolysis during cheese ripening. International Dairy Journal, 11: 327-345, 2001.

Urbach G. Relations between cheese flavour and chemical composition. International Dairy Journal, 3: 389-422, 1993.

Welsh F.W., Murray W.D., Williams R.E. Microbiological and enzymatic production of flavour and fragrance chemicals.

CRC Critical Reviews in Biotechnology 9: 105-169, 1989.

Italian Food & Beverage Technology - LXV (2011) october -

13

EDIBLE OIL

L. LE GROTTAGLIE1 - R. SCOTTI1 - G. DE VITA1 M. SICURANZA1 - D. NAVIGLIO2* 1 Laboratorio Oleificio Basso Fedele & Figli srl Via Nocelleto 28/B - Zona Industriale - 83020 San Michele di Serino - Avellino - Italy 2 Department of Food Science - Università degli Studi di Napoli Federico II Via Università 100 - 80055 Portici - NA - Italy *email: naviglio@unina.it

DETERMINATION OF BENZO[A] PYRENE CONTENT IN OILS AS A FOOD INGREDIENT Key words: polycyclic aromatic hydrocarbon, benzo[a]pyrene, oil, GPC, HPLC, spectrofluorimeter

INTRODUCTION

ABSTRACT Determination of the content of benzo[a]pyrene (BaP) in oils has, over the last few years, become a pressing problem, because the norms in force have established limits that are much more restrictive compared to the maximum acceptable limit of its content in oils, which has been fixed to 2 micrograms per kg. In order to determine BaP content in edible oils, it is necessary to resort to instrumental methods that are not very common in analytical laboratories and that are costly, such as Gel Permeation Chromatography (GPC) coupled to High Performance Liquid Chromatography (HPLC) analysis with fluorimetric detection, using a specific reverse phase column for the analysis of polycyclic aromatic hydrocarbons (PAH). This procedure allows to reach a limit of detection precision in BaP analysis of 0.1 micrograms per kg, more than enough to ensure good accuracy of the result required by the norms in force.

The polycyclic aromatic hydrocarbons (PAH) are molecules made up of two or more condensed aromatic rings, they are lipophilic compounds (1), therefore, they have chemical characteristics of non-polar molecule that prove similar to those possessed by the oil and, consequently, they are highly soluble in the oil. Table 1 reports the names with the relative molecular formulas of the PAH which most commonly contaminate food matrices and which are encountered in the environment.

The PAH are substances present in nature, where they form prevalently due to the partial combustion of vegetable material, to volcanic activities, and especially to forest fires; among the anthropic sources, the partial combustion of fuels in automobiles should be quoted, which leads to an increase of PAH concentration in densely populat-

14 - Italian Food & Beverage Technology - LXV (2011) october

ed and poorly ventilated cities (2), to such an extent that the norms in force on environmental issues pose certain maximum reachable concentration limits (3).

There is a considerable similarity between the distribution of PAH in the air and the distribution that is found in oils intended for food use (4), and the latter explains the potential pollution that foods with a high content of fatty substances and especially oils can incur. The contamination can come from natural sources like forest fires, or from the proximity of farm areas to roads or highways (5). For this reason, following an ongoing consumption of fatty matrices contaminated

by PAH (especially benzo[a] pyrene), they tend to accumulate in the adipose tissues of mammals because they are not immediately metabolized. PAH accumulation in adipose tissues induces, in the long run, alterations of the DNA,

EDIBLE OIL

Table 1 IUPAC name, molecular formula and molecular weight (g/mol) of the polycyclic aromatic hydrocarbons most common in food matrices.

IUPAC name

Molecular formula

Molecular weight g/mol

Naphthalene

C10H8

128.1

Acenaphthene

C12H10

154.2

Phenanthrene

C14H10

178.2

Anthracene

C14H10

178.2

Fluoranthene

C16H10

202.3

Pyrene

C16H10

202.3

Crysene

C18H12

228.3

Benzo-a-pyrene

C20H12

252.3

which can lead to the insurgence of tumors (6). Among the different PAH, the compound acknowledged to be the most noxious and highly dangerous to the human organism is BaP and, therefore, it is considered as a risk indicator both in environmental and in food matrices.

The problem of controlling PAH in oils intended for consumption as a food ingredient is a very relevant one, to the extent that the recent norms have brought the maximum limit of benzo[a] pyrene content to 2.0 micrograms per kg (7).

In literature, different methods exist for the analysis of PAH content in edible oils and nowadays, too, other alternative, unofficial methods are proposed, that essentially aim at reducing the time needed to carry out the analysis.

The absence of an official method in this field generates confusion and can lead to disputes that are difficult to settle, on an international level as well. At present, the main methods of analysis are based on liquid-liquid repartition, selectively extracting the PAH from an oil solution diluted

this method leads to precise and accurate results, to the extent that in a dispute it is difficult to contest.

MATERIALS AND METHODS

in hexane-acetonitrile, while others are based on the preventive chromatographic separation on a silica gel column of the enormous mass of triglycerides, or on the isolation of the fraction of interest, prior to saponification of the major component (8-9-10).

The method that will be illustrated and that has been chosen to determine benzo[a]pyrene content in oils is the one based on the passage of an oil sample on a GPC (Gel Permeation Chromatography) column; in this procedure, the large mass of triglycerides that make up the oils is separated for molecular exclusion and consequently elutes as the first fraction; the fraction containing the PAH is collected in a time between 20 to 35 minutes in the conditions of analysis adopted.

This fraction is dried by means of a rotating evaporator and retaken with a minimum solvent volume, for it to be analyzed via high performance liquid chromatography (HPLC), using a spectrofluorimeter as a detector.

Finally, it should be considered that, though the initial investment to prepare it is expensive,

Solvents and reagents Dichloromethane (Sigma Aldrich, St. Luois, MO, USA); cyclohexane (Sigma Aldrich, St. Luois, MO, USA); acetonitrile (Sigma Aldrich, St. Luois, MO, USA); distilled water (Chromasolv plus, Sigma Aldrich, St. Luois, MO, USA); working solution (benzo[a] pyrene) 100 µg/mL in methylene chloride (Sigma Aldrich, St. Luois, MO, USA); calibration mix for the GPC made up of: maize oil 250 ppm, bis-(2-etilesil)-phthalate 10 ppm, methoxy-chloride 2 ppm, perylene 0.2 ppm, sulphide 0.8 ppm. All the solvents used in the experimentation are of analytical grade.

Instrumentation and conditions of the analysis - GPC System DSCS IV (LS Analytica, Bologna, Italy) equipped with spectrofluorimeter UV-visible connected to the collection cell and loop (5 mL); glass column 450x25 mm packed with polymeric resin Styrene/ Divinylbenzene 200-400 mesh with exclusion limit 2000 Dalton in benzene. Eluent: dichloromethane cyclohexane 3:7 at a flow rate of 5 mL/min.

Rotating evaporator model R-200 (Buchi, Milan, Italy); - Pinnacle™ PAH column 150x3.2 mm, particle diameter 4 µm (Restek Corporation, Bellofonte, PA, USA) and Pinnacle PAH pre-column 10x4.0 mm (Restek

Italian Food & Beverage Technology - LXV (2011) october -

15

EDIBLE OIL

Corporation, Bellofonte, PA, USA), Zorbax ODS column 5 µm 4.6X250 mm (Agilent Technologies, Santa Clara, CA, USA); HPLC chromatograph 1100 Series (Agilent Technologies, Santa Clara, CA, USA) equipped with fluorescence detector, model G1321A (Agilent Technologies, Santa Clara, CA, USA). The eluent phase used is A: acetonitrile and B: distilled water. An elution in gradient at a flow of 1.1 mL/ min has been used, starting from 60% of A up to 100% of A in 30 minutes.

Procedure Approximately 1 g ± 0.0001 g of oil have been weighed in a volumetric flask (10 mL) and brought to volume with the mixture of GPC elution. The sample has been injected in a GPC column via loop (5 mL) and the fraction ranging between 20 and 35 mL has been collected. The eluted phase has been dried via the use of a rotating evaporator, setting the temperature in advance to 70°C. Once the solvent has been moved away, the sample has been retaken with 500 µL of acetonitrile and injected in the HPLC/FLD, using the conditions described.

Purification of the oil on GPC As already mentioned in the introduction, the method used in the work has foreseen a preliminary phase on GPC column packed with styrene/divinylbenzene resin. Benzo[a]pyrene purification is obtained as the result of two combined effects: one is typical of the GPC and implies the selective diffusion of molecules of solute through the pores of a three-dimensional mesh system

PERYLENE

Fig. 1 - Elution of the standard of maize seed oil added with bis-(2-etilesil)-phthalated, methoxy chloride, perylene, sulphide in the conditions reported under materials and methods.

made up of the resin; the other effect is the one of the chromatographic affinity of the PAH for the stationary phase by which, especially the heavier ones, are eluted at a slower pace (11). Fig. 1 reports the chromatogram of the standard that contains four different molecules, each representing a class of contaminant substances diluted in maize seed oil.

In particular, the first peak corresponds to the elution of the triglycerides (maize oil), the second to the one of the phthalates (bis-(2-etilesil)-phthalated C=10 ppm), the third to the methoxy chlorides (methoxy chlorides C=2,000 ppb), the fourth represents the class of aromatic hydrocarbons (perylene C=200 ppb) while the fifth represents the sulphides (sulphide C=800 ppb). Based on this chromatogram, the time needed to collect the eluate that contains the PAH and, in particular the fraction that contains the benzo-a-pyrene, has been set; as one can observe in Fig. 1, the time ranging between 20 and 35 minutes is sufficient to guarantee total recovery of the fraction of interest.

16 - Italian Food & Beverage Technology - LXV (2011) october

The added advantage of using the GPC technique is the possibility to immediately highlight strong contaminations from the chromatographic result, because the reading is based on the UV revelation.

Spectrofluorimetric analysis of the benzo-a-pyrene To determine the BAP with the FLD detector, diverse pairs of wavelength (λ), of excitation (ex) and of emission (em) have been tested, starting off from certain values indicated in literature (12-14). Fig. 2 depicts the chromatograms obtained in different conditions, the values of highest sensitivity detected for the benzoa-pyrene are λ ex: 280 nm and λ em: 410 nm.

The elution of the BAP has been tested on a Zorbax ODS column 5 µm 4.6X250 (Agilent Technologies, Santa Clara, CA, USA) and on a Pinnacle PAH column 150x3.2 mm, particle diameter: 4 µm (Restek Corporation, Bellofonte, PA, USA). The second, specific to the PAH separation, significantly increases signal response, using the same

EDIBLE OIL

conditions of analysis indicated in the Materials and Methods paragraph. The gradient used is useful to separate the most representative molecules of polycyclic aromatic hydrocarbons, and the benzo-a-pyrene is eluted between 24 to 25 minutes (Fig. 3).

Having found the optimal conditions for analysis of the BaP, we have proceeded to elaborate the calibration curve in the analytical interval, that allows us to quantify the BaP in accordance with the limits foreseen by the norms in force, and in the interval of concentrations included between 0.10 and 2.00 ppb.

Table 2 reports the values of the integration obtained for three repetitions of four concentrations analyzed, the average values, and the standard deviation; while Fig. 4 displays the calibration curve elaborated by interpolating the experimental values obtained with the method of the squared minimums. As one can observe, the points are well aligned and the correlation coefficient is close to the unit. The concentration of benzo[a]pyrene in the oil being analyzed, expressed in µg/kg, is calculated based on the equation of the curve.

Recovery tests To check the recovery percentage of the contaminant of interest, a sample of sunflower seed oil void of PAH has been contaminated with a concentration of BaP equal to 0.50 ppb. Fig. 5 depicts the chromatogram of the sample analyzed (C) overlapped with the chromatogram of the BaP standard having a concentration equal to 0.50 ppb (S). Chart 3 reports the values of the analysis obtained for three repetitions of the added

Table 2 Integrations of the benzo[a]pyrene peak with different concentrations, and the relative average and standard deviation in the points injected.

Standard

I (Area)

II (Area)

III (Area)

Average

Std. dev.

0.10 ppb

1.15

0.99

1.20

1.11

0.11

0.50 ppb

4.73

4.45

4.10

4.43

0.32

1.00 ppb

8.05

7.63

8.24

7.97

0.31

2.00 ppb

13.20

12.70

13.10

13.00

0.26

Fig. 2 - Optimal fluorimetric detection of the benzo[a]pyrene: λ ex. 280 nm and λ em 410 nm.

A B

Fig. 3 - Comparison between the chromatograms relative to a sample of sunflower seed oil added with BaP, obtained by using the Pinnacle PAH column 150x3.2 mm, 4 µm (A) and a Zorbax ODS column 5 µm 4.6X250 (Agilent Technologies, Santa Clara, CA, USA) (B).

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EDIBLE OIL

Fig. 4 - Calibration curve of the benzo[a]pyrene obtained in the chromatographic conditions described in Materials and Methods.

Fig. 5 - Chromatogram of the contaminated sunflower seed oil (C), up to a concentration of BaP equal to 0.50 ppb, overlapped with the chromatogram of the standard solution of BaP (S), with a concentration equal to 0.50 ppb.

C

Fig. 6 - Chromatogram of the extra-virgin olive oil belonging to the correlation circuit of the vegetable oils (C) overlapped with the chromatogram of the standard solution of BaP (S) with a concentration equal to 1.50 ppb.

sample; as one can observe, the standard deviation is well below 1%, while the recovery percentage is 90%. This experimental data can be attributed to the sample purification phase on the GPC column;

in fact, the same manufacturer of the GPC points out in the technical documentation that accompanies the product, that there may be losses of analyte up to 10% in the case of the PAH analysis.

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Accuracy of the method To evaluate the reliability of the results obtained by applying the method proposed, a sample of extra-virgin olive oil submitted to a correlation circuit of vegetable oils and a sample of sunflower seed oil, preventively analyzed by three different laboratories, have been subjected to analysis.

Fig. 6 depicts the chromatogram of the extra-virgin olive oil belonging to the circuit of correlation, overlapped with the chromatogram of the BaP standard with a concentration equal to 0.5 ppb. From a comparison between the two chromatograms, it is deducible that the concentration of benzo[a]pyrene is lower than 0.5 ppb (Table 3), a value that agrees with the average of the results supplied by the other laboratories that participate to the circuit.

Fig. 7 depicts the chromatogram of the sample of sunflower seed oil, overlapped with the chromatogram of the BaP standard with a concentration equal to 1.50 ppb. Table 4 reports the results of the analysis on the sample of sunflower seed oil declared by three different laboratories that carry out chemical analyses, as well as the percentage waste compared to the value found experimentally thanks to the proposed method. As one can observe, the values obtained agree within the margin of experimental errors.

CONCLUSIONS In the work, a method has been proposed to determine the benzo-a-pyrene that is simple and rapid, because only one purification phase is required in its application, carried out on a column for gel permeation packed

EDIBLE OIL

Table 3 Concentrations detected in the sample of sunflower seed oil contaminated with a concentration of BaP equal to 0.50; average; standard deviation.

I

II

III

Average

Std. deviation

0,47

0,45

0,44

0,45

0,02

Table 4 Results of the analysis of the BaP of the sample of sunflower seed oil relative to the three different laboratories, and standard deviation (%) compared to the value found.

Laboratory

Ppb

St. deviation %

I

1.65

1.21

II

1.73

2.98

III

1.68

0.69

of linear elution has been chosen, using water and acetonitrile, based on which the benzo-apyrene is eluted in around 24-25 minutes; with the same gradient, it is possible to separate all the polycyclic aromatic hydrocarbons most commonly found in food matrices. To evaluate recovery of the method, a sample of sunflow-

with styrene/divinylbenzene resin and subsequently identified via HPLC/FLD. A comparison has been made between a traditional C:18 column and a C:18 column specific to the PAH analysis, choosing the second one, because it allows to optimize PAH separation and to considerably improve response sensitivity. A gradient

er seed oil contaminated with a concentration of BaP equal to 0.5 ppb has been analyzed; the result obtained agrees with what indicated by the GPC manufacturer, which indicates a loss of analyte of up to 10%. To evaluate method accuracy, a sample of extra-virgin olive oil belonging to a correlation circuit of vegetable oils having a concentration of BaP lower than 0.5 ppb has been analyzed, and a sample of sunflower seed oil analyzed by three different laboratories that conduct chemical analyses. The results obtained from the comparison point out that the percentage of waste of the value obtained compared with the present method, compared to the one declared by the three laboratories, is lower than 3%.

In conclusion, it has emerged that the purification of the benzo-a-pyrene from oils intended for human consumption using the GPC technique leads to precise and accurate results. In view of the initial investment to equip the laboratory with the gel permeation chromatography, the advantages that ensue are enormous, because a reliable, reproducible, and altogether fast method is available, so fast that it is possible to process about four oil samples in one day of work.

REFERENCES 1. S. Moret, L.S. Conie. Polycyclic aromatic hydrocarbons in edible fats and oils: occurrence and analytical methods.

J. Chromatography Acta, 882, 245-253 (2000).

C

Fig. 7 - Chromatogram of the sunflower seed oil (C) overlapped with the chromatogram of the standard solution of BaP (S) with a concentration equal to 1.50 ppb.

2. M.L. Lee, M.V. Novotny, K.D. Bartle.

Analytical Chemistry of Polycyclic Aromatic Compounds. Academic Press, London, 1981, p. 24.

Italian Food & Beverage Technology - LXV (2011) october -

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EDIBLE OIL

3. Legislative Decree of August 4, 1999, no. 351. Implementation of Directive 96/62/CE concerning evaluation and management of air quality.

4. R.E. Laflamme, R.A. Hites. The global distribution of polycyclic aromatic hydrocarbons in recent sediments.

Geochimica et Cosmochimica Acta, 42 (3), 289-303 (1978).

5. E. Corradetti, C. Abbondanza, L. Mazzanti, G. Poli. Boll. Chim. Igienisti, 39, 297 (1988).

6. M.R. Stampfer, J.C. Bartholomew, H.S. Smith, J.C. Bartley. Metabolism of Benzo[a]pyrene by human mammary epithelial cells: Toxicity and DNA adduct formation. Proceedings of the National Academy of Sciences of the United States of America; October 1, Vol. 78 no. 10, 6251-6255 (1981).

7. Reg. CEE no. 1881/2006 of December 19, 2006 which defines the maximum

concentrations of certain contaminants in food products.

of Fatty Substances, 78(5), 151-157

8. S. Moret, L.S. Conte. A rapid method for polycyclic aromatic hydrocarbon determination in vegetable oils. Journal of Separation Science, 25(1-2), 96-100 (2002).

12. S. Martinez-Lopez, A. Morales-Noe, A.

9. N. Halim, A. Kuntom, T. Yew Hai. Determination of benzo[a]pyrene in vegetables oils. Journal of Oil Palm Research, 19, 428-434 (2007).

10. P.W. Hendriske, A. Dieffenbacher.

Determination of benzo[a]pyrene in oils and fats by reversed phase high performance liquid chromatography Results of collaborative study and the standardized method. Pure & Applied Chemistry, 63(11), 1659-1666 (1991).

(2002).

Pastor-Garcia, A. Morales-Rubio, M. de la Guardia. Sample preparation improvement in polycyclic aromatic hydrocarbons determination in olive oil by gel permeation chromatography and liquid chromatography with fluorescence detection. J. of AOAC International, 1, 12471254 (2005).

13. C. Nerin, C. Domeňo. Determination of poly-aromatic hydrocarbons and some related compounds in industrial waste oils by GPC-HPLC-UV. The Analyst, 124, 67-70 (1999).

14. A. Seidel. Analysis of PAH’s in food.

International Workshop “Foods to Dye

11. F. Fiume, F. Ferrieri, G. Froio, S. Spinelli, O. Lattarulo, G. Fanuzzi. Determination of polycyclic aromatic hydrocarbons concentration in food oils. Italian Magazine

for Contaminants sampling, analysis, legal limits”. AOAC Europe Section International Workshop November 6-7 2006, Limassol, Cyprus.

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RESEARCH

CYSTEINE MAY BE AT ROOT OF OBESITY “There is a very high correlation between high levels of cysteine and obesity,” explains Helga Refsum of the University of Oslo’s Department of Nutrition.

People with high levels of the amino acid cysteine carry 6-10 kg more fat than other people.

The question is whether this is a causal relationship.

Is much of the body’s fat due to a high cysteine level, and if so, what is the connection?

Why do some people have higher cysteine levels than others? How much is owing to genetic factors, and how much is affected by diet? Researchers are now closing in on some answers and generating knowledge which could help to

prevent and treat life-threatening obesity.

A comprehensive study, funded under the Research Council of Norway’s funding scheme for independent basic research (FRIPRO), aims to shed light on the underlying biological mechanism linking cysteine to obesity. The project started up in 2010 and will run until 2013.

As an outstanding young researcher in Norway in 1998, Refsum was awarded a grant which she used to build up a working relationship with Oxford University and Dr Amany Elshorbagy; their collaboration led to the discovery of a connection between cysteine and obesity. The project has evolved

22 - Italian Food & Beverage Technology - LXV (2011) october

into a close collaboration between the University of Oslo and Oxford University, involving several other research institutions as well.

Obesity is caused by the intake of more calories than are burned; any surplus is stored as fat in the body. The concept is a simple one at the general level, but at the molecular level, many more facets to this relationship emerge, making it more difficult to pin down.

The long, complex biochemical processes of enzymes converting food to energy and building blocks can be affected by many factors. The same is true for the breakdown of fat.

Refsum’s research indicates that cysteine plays a key role in how the body metabolises energy, stores fat, and breaks down fat. In this project, the researchers will also study how cysteine affects the brain, for instance, whether cysteine can influence the feeling of being satiated. “Genes play a large part in determining weight.

We know there is a strong genetic component to the body’s weight and fat content”, says Refsum, pointing out that 5080% of body weight is due to genetic factors. “Look at the difference between males and

females: women always have more body fat than men. Nature intended it this way; this is how it should be”. Body fat percentage varies widely between ethnic groups. Taking these differences into account, health personnel tailor their body mass index (BMI) criteria for obesity to different populations. Genetic factors are undoubtedly involved in cysteine levels, the professor stresses. Indeed, two known genetic conditions demonstrate a clear relationship : people with the most common form of a genetic condition known as homocystinuria lack one of the enzymes that convert homocysteine to cysteine. These people have low cysteine levels and are extremely slender. By contrast, people with a different genetic condition, Down’s syndrome, have 50% more of that same enzyme than normal and they also have higher-thanaverage cysteine levels and tend to be overweight.

The connection between cysteine and obesity-related diseases is a major topic of Refsum. “We particularly want to find out if cysteine is associated with obesity-related morbidity, the myriad of diseases such as diabetes, cardiovascular diseases and certain types of cancer that

are associated with obesity.

From a public health perspective, it is this aspect of obesity we need to worry about”. Refsum et al. have demonstrated that reducing cysteine levels leads to weight loss in mice and rats. With subsequent supplements of cysteine, the weight returns, along with a higher risk of diabetes. The researchers are now investigating the entire, complex chain of chemical reactions during metabolism, from ingesting food to cysteine functions. Cysteine is clearly related to weight, but what determines cysteine levels? Where does it all begin? “Our experiments with mice and rats have thus far ruled out methionine (an amino

acid involved before cysteine in the metabolic process) as the culprit. And we are making continual progress towards an explanation”, says Refsum.

Further studies will include experiments on human fat cells, liver cells and stem cells, in addition to more studies on mice and rats. Refsum also wants to further analyse data from studies on Norwegian and international populations. Findings from other studies indicate that cysteine level is not directly affected by diet. “We need to investigate this more closely, of course,” she says. “Once we determine whether it is possible to alter cysteine levels through diet, we can propose new nutri-

tional recommendations”.

Scientists envision the development of medications that regulate cysteine levels in order to prevent obesity and to treat the morbidly obese. The research group is preparing to test medications that may be able to influence cysteine metabolism in mice. Their project receives funding under the Research Council’s scheme for independent, researcher-initiated basic research projects. Cysteine is a sulphur-containing amino acid. It is non-essential, which means is it manufactured in the body and does not need to be supplemented through diet. Through a complex biochemical process, non-essential

OPTIMISATION OF FORMULATION AND COOKING OF GLUTEN-FREE BREAD A Turkish study published in International of Food Science and Technology has evaluated

the optimisation of formulation and cooking of gluten-free breads containing chestnut and

rice flour and xanthan-guar gum and baked in infraredmicrowave combination oven.

Response surface methodology (RSM) was used to optimise gluten-free bread formulations and processing conditions; weight loss, firmness, specific volume and colour change of the breads were determined.

Rice flour mixed with different proportions of chestnut flour and different emulsifier contents were used to prepare breads; the gluten-free formulations were baked using two halogen lamps (1,500 W) located at the top of the oven and one was at the bottom, mi-

amino acids are formed from nutrients consumed and serve as the building blocks for proteins. The precursor to cysteine is the essential amino acid methionine, so if intake of methionine is insufficient, cysteine must be supplemented.

crowave powers, and baking time which were varied from 40 to 80%, 30 to 70% and 9 to 17 min, respectively. Glutenfree breads and wheat breads baked in conventional oven were used for comparison.

A rotary table was introduced into the microwave-infrared oven in order to improve heating uniformity of samples, while to maintain humidity in the oven beakers containing 400 mL of water were placed.

Breads containing 46.5% chestnut flour and 0.62% emulsifier and baked using 40% infrared and 30% microwave power for 9 min had statistically comparable quality with conventionally baked ones; moreover the conventional baking time was significantly reduced.

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RESEARCH

FOOD PERCEPTIONS MAY ALSO INFLUENCE HUNGER AND FULLNESS A study published online ahead of print in the journal Health Psychology found that when people with different mindsets drank identical milkshakes, they experienced different levels of satiety. Researchers concluded that people’s food perceptions may influence hormonal regulation of hunger and fullness, beyond the intrinsic nutrients of the food on the plate.

Scientists from Yale University and Arizona State University (USA) set out to observe the power of beliefs on appetite.

To achieve this, they asked 46 healthy men and women to drink milkshakes labelled as “620-kCal indulgent” or “140-kCal sensible.” Participants rated the taste and label of the milkshakes and reported their subjective feelings of fullness. To measure physiological fullness, blood samples were drawn before, during, and after the milkshake, and were analysed for changes in ghrelin. Ghrelin is a gut hormone that transports hunger messages between the stomach and the

24 - Italian Food & Beverage Technology - LXV (2011) october

brain; ghrelin levels increase in the absence of food and decrease when food enters the stomach.

Unknown to the participants, underneath the labels, both the “indulgent” and “sensible” milkshakes contained 380 kCal. Even more intriguing, the researchers discovered that subtle changes in drinking mind-set altered ghrelin levels, independent of the identical nutritional content.

When drinking the “indulgent” milkshake, participants experienced more satiety, re-

flected by a sharper decrease in ghrelin levels; in comparison, drinking the “sensible” shake resulted in a less pronounced ghrelin response, suggesting that despite drinking the same nutrients, “sensible” food perceptions left the participants less physiologically satisfied.

These observations are important, given that ghrelin regulation is essential for weight maintenance. Previous research has connected high ghrelin levels with increased food consumption and weight gain and there is a growing interest in the pharmacological use of gut hormones for weight loss. In principle, the rise and fall of ghrelin should complement the stomach’s reception of food, however this study confirms that communication between stomach and brain is not straightforward.

The study had several limitations, namely the small sample size and lack of control group to standardise the procedure. Regardless, further research is needed to understand ghrelin’s mechanism of action, and explore the power of the mind on appetite.

For practical application, can the influence of food perceptions be used to promote healthy eating behaviours? The Authors propose, “Perhaps if we can begin to approach even the healthiest foods with a mind-set of indulgence, we will experience the physiological satisfaction of having had our cake and eaten it too.”

EUFIC

BITTER CUMIN: A POTENTIAL NATURAL ANTIOXIDANT A study published in BMC Complementary and Alternative Medicine by researchers from the Indian Central Food Technological Research Institute has indicated that bitter cumin (Centrarherum anthelminticum (L.) Kuntze) is a good source of natural antioxidants and has a powerful free radical scavenging ability.

Naidu et al. extracted defatted bitter cumin seed powder with either methanol:acetone:water (7:7:6), 80% methanol, or water. The total phenol content was estimated using Folin-Ciocalteu reagent and the values expressed as gallic acid and tannic acid equivalents. Then they characterised the antioxi-

dant activity of the bitter cumin extracts in various in vitro model systems such as DPPH free radical, ABTS radical scavenging, reducing power, oxidation of liposomes, and oxidative damage to DNA. The study reports that the aqueous methanol acetone extract showed the highest total phenol content, with the aqueous extract having the lowest total phenolic content. It was found that bitter cumin inhibited the oxidation of liposomes (used as a model for cell membrane oxidation) and offered complete protection against DNA damage. The results showed that the bitter cumin extract were strong electron donors and hence reducing

agents, which also serves as an indicator of antioxidant activity.

The antioxidant activity of bitter cumin correlated significantly with the total phenol content.

Naidu et al. concluded that

phenol extract of bitter cumin contained an array of phenolic compounds which may be responsible for its antioxidant activity.

RSSL

NATURAL ANTIOXIDANTS ADDED TO FRYING OIL MAY IMPROVE DEGRADATION Deep fat frying can cause physical and chemical changes in the frying oil which causes loss of quality of both the oil and the fried food.

A study published in the journal of Agricultural and Food Chemistry by Priego-Capote et al. has evaluated the effects of the addition of natural antioxidants to vegetable oils, subjected to 20 cycles of simulated deep frying, on the stability of on the unsaponifiable fraction represented by phytosterols, aliphatic alcohols and triterpenic. Phytosterols are thought to lower total serum cholesterol and LDL cholesterol in humans; however, during frying sterols can lead to the formation of oxysterols which, when incorporated in the small intestine with chylomicrons, can cause a toxic effect. Aliphatics are reportedly endowed with anticancer, antiviral and antifungal properties; triterpenic compounds are reported by some as possessing healthy properties whilst others report that high amounts deteriorate organoleptic oil quality.

Priego-Capote et al. compared

the stability of enriched refined sunflower oil containing an extract of phenolic compounds with a total phenol concentration of up to 400 Âľg/mL expressed as caffeic acid (ASO), a refined sunflower oil with an artificial autoxidation inhibitor (DSO), a refined sunflower oil (SO), and an extra virgin olive oil with a natural presence of phenolic antioxidants (VOO).

All oils were subjected to 20 cycles of simulated deep frying, each cycle from ambient temperature to 180°C maintained for 5 minutes. Using GCMS, the scientists determined sterols, fatty alcohols, and triterpenes content.

In brief, the study found that degradation of triterpenic acids was delayed for ASO compared to VOO, with the VOO having a decrease in concentration after 6 heating cycles, with no-detection after 8 heating cycles. For ASO, ursolic and maslinic acids were practically undetectable after 10 heating cycles and oleanolic acid after 14 heating cycles. The study states that during the simulated frying the

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RESEARCH

concentrations of the sterols in the oils differently decreased depending on the oil. For example the sterol campesterol was at the lowest level in the VOO (42 µg/mL) and the highest in DSO (230 µg/mL) before heating; however these levels decreased to 11 and 62 µg/mL respectively. Levels in SO and ASO behaved similarly. β-sitosterol was the most concentrated phytosterol in all tested oils with the concentration in VOO decreasing during the first 8 cycles and then remaining at a stable value.

However, in the DSO samples degradation occurred after 12 cycles with the SO and ASO having a no significant decrease. Aliphatic alcohols

were found in all the oils. In VOO, the concentration of docaosanol, tetracosanol, and hexacosanols decreased with the number of heating cycles whereas as octacosanol was not detected at any time.

In conclusion, the researchers report that the presence of natural or artificial antioxidants can influence the chemical behaviour of the oils during heating depending on the compounds used; they state that natural antioxidants could be considered an excellent strategy to decrease the degradation of the lipidic fraction during heating, improving the stability of the oils for frying without affecting their quality.

RSSL

CLAMS AND MUSSELS SAFE TO EAT Eating raw or undercooked mollusks may pose a safety hazard if they are harvested from waters polluted with pathogenic microbes. For this reason, U.S. Department of Agriculture (USDA) scientists are exploring new techniques that will decontaminate mollusks while protecting the flavor, texture, and color.

In order to inactivate viruses, it is investigating the use of a specialized commercial procedure known as High Pressure Processing (HPP), which is already used commercially to pasteurize some juices and meats and by some shellfish processors to deactivate Vi-

26 - Italian Food & Beverage Technology - LXV (2011) october

brio bacteria. Dr Kingsley with USDA Agricultural Research Service (ARS) is the first to show that HPP also can inactivate some foodborne viruses.

HPP equipment compresses water to create intense pressures as high as 90,000 pounds per square inch.

Normal atmospheric pressure is about 15 pounds per square inch at sea level. In tests targeting hepatitis A virus (the cause of a contagious liver disease), whose findings have been published in Food and Environmental Virology, Virus Research, the team showed that an HPP treatment of 60,000 pounds per square inch of pressure for 5 minutes inactivated 99.9% of the virus in oysters that had

been exposed to the pathogen in laboratory tanks. The hepatitis A studies led to the collaboration with researchers in Italy, where raw or lightly cooked Mediterranean mussels, popular in European markets, are sometimes a vector for the virus. The ARS scientists and Italian colleagues found that the 5-minute, HPP treatment inactivated 99.9% of the virus in North American blue mussels and in Mediterranean mussels.

However HPP is not perfect.

For instance, the pressure needed to inactivate hepatitis A virus may alter the taste and texture somewhat. Thus additional research may reveal ways to mitigate these changes.

RESEARCH

PALM OIL NOT A HEALTHY STAND-IN FOR TRANS FATS In terms of daily diet, the type of fat one consumes has a greater effect on heart disease risk factors than the amount of fat. And bothtrans fatty acids and saturated fatty acids are associated with elevated risk, according to Authors of an ARS-supported study that was published in early 2006. The clinical trial was designed to compare the effect − on plasma lipoprotein profiles − of four different oils as they are commonly consumed.

Trans fatty acids (trans fats) are produced in vegetable oils during a hardening process called “hydrogenation.” Hydrogena-

tion makes vegetable oils chemically more stable and extends the shelf life of food products made with them.

Manufacturers are now required to state on food labels the amount of trans fats in packaged foods. So the researchers addressed the question of whether palm oil, whose functional characteristics are similar topartially hydrogenated fat, would be a good substitute to reduce trans fats in foods.

Lead scientist Alice H. Lichtenstein et al. conducted the study.

She is the director of the Cardiovascular Nutrition Laboratory at the Jean Mayer USDA Hu-

man Nutrition Research Center on Aging at Tufts University in Boston, Massachusetts.

Fifteen adults, both male and female, volunteered for the study.

All were aged 50 or older.

Their levels of LDL “bad” cholesterol were moderately high at 130 mg/dL of blood or above.

Palm oil was studied because it has been touted as a potential substitute for hydrogenated fat.

The volunteers consumed each of four experimental fat diets for 35 days. The fats tested were partially hydrogenated soybean oil (moderately high in trans fat), palm oil (high in saturated fat), canola oil (high in monounsaturated fat), and soybean oil (high in polyunsaturated fat).

At the end of each phase, the volunteers were tested to obtain

FROM MILK TO DIET: FEED RECOGNITION FOR MILK AUTHENTICITY The presence of plastidial DNA fragments of plant origin in animal milk samples has been confirmed.

An experimental plan was arranged by E. Ponzoni et al. of the Istituto Sperimentale Italiano “Lazzaro Spallanzani” in Rivolta d’Adda (Italy) with 4 groups of goats, each provided with a different monophytic diet: 3 fresh forages (oats, ryegrass, and X-triticosecale) and one 2-wkold silage (X-triticosecale).

Feed-derived rubisco (ribulose bisphosphate carboxylase, rbcL) DNA fragments were

detected in 100% of the analyzed goat milk samples, and the nucleotide sequence of the PCR-amplified fragments was found to be 100% identical to the corresponding fragments amplified from the plant species consumed in the diet. Two additional chloroplast-based molecular markers were used to set up an assay for distinctiveness, conveniently based on a simple PCR. In one case, differences in single nucleotides occurring within the gene encoding for plant maturase K (matK) were exploited.

In the other, plant species

28 - Italian Food & Beverage Technology - LXV (2011) october

recognition was based on the difference in the length of the intron present within the transfer RNA leucine (trnL) gene.

The presence of plastidial plant DNA, ascertained by the PCR-based amplification of the rbcL fragment, was also assessed in raw cow milk samples collected directly from stock farms or taken from milk sold on the commercial market. In this case, the nucleotide sequence of the amplified DNA fragments reflected the multiple forages present in the diet fed to the animals.

plasma lipoprotein and fatty acid profiles and other measures related to heart disease.

The findings suggest that consuming either of the diets enriched with equivalent high amounts of palm oil or partially hydrogenated soybean oil resulted in similar, unfavorable levels of LDL cholesterol and apolipoprotein B (a protein that carries bad cholesterol throughout the bloodstream). That’s when compared to consuming either of the diets enriched with canola oil or soybean oil, which are high in monounsaturated and polyunsaturated fats, respectively. The results suggest that palm oil would not be a healthy substitute for trans fats by the food industry.

LESS OIL CONTENT IN POTATO CHIPS A study published in Journal of Food Science by scientists from University of Reading, Berkshire (UK) has investigated the possibility of lowering oil content of potato chips by combining atmospheric frying with postfrying vacuum application.

Four protocols involving the application of low pressures, either toward the end of frying or after frying, were investigated with the aim of lowering the oil content of potato chips. Protocol 1 involving frying at atmospheric pressure followed by a 3 min draining time constituted the control. Protocol 2 involved lowering of pressure to 13.33 kPa, 40 s before the end of frying, followed by draining for 3 min at the same pressure. Protocol 3 was the same as protocol 2, except that the pressure was lowered 3 s before

the end of frying. Protocol 4 involved lowering the pressure to 13.33 kPa after the product was lifted from the oil and holding it at this value over the draining time of 3 min. Protocol 4 gave a product having the lowest oil content (37.12 g oil/100 g defatted dry matter), while protocol 2 gave the product with highest oil content (71.10 g oil/100 g defatted dry matter), followed by those obtained using protocols 1 and 3 (68.48 g oil/100 g defatted dry matter and 52.50 g oil/100 g defatted dry matter, respectively). Protocol 4 was further evaluated to study the effects of draining times and vacuum applied, and compared with the control. It was noted that over the modest range of pressures investigated, there was no sig-

PACKAGING CHANGES COLOR WHEN FOOD NEARS SPOILAGE Researchers at Strathclyde University in Glasgow, Scotland, are developing packaging that alerts consumers to food which is starting to spoil. The project aims to improve food safety and cut unnecessary food waste by developing a new type of indicator, made of “intelligent plastics” that changing color when food is about to lose its freshness because it has broken or damaged packag-

ing, has exceeded its “best before” date, or has been poorly refrigerated.

An estimated 8.3 million tons of household food is wasted in the United Kingdom each year. The indicator is to be used as part of a form of food packaging known as modified atmosphere packaging, which keeps food in specially-created conditions that prolong its shelf life. Freshness indicators typically take the form

nificant effect of the vacuum applied on the oil content of the product. This study demonstrates that the oil content of

potato chips can be lowered significantly by combining atmospheric frying with draining under vacuum.

of labels inserted in a package but these come at a significant cost. Strathclyde researchers are looking to create a new type of indicator which is an integral part of the packaging, and so is far less expensive. The project has received £ 325,000 in support from the Scottish Enterprise Proof of Concept Program.

“At the moment, we throw out far too much food, which is environmentally and economically damaging. Modified atmosphere packaging is being used increasingly to contain the growth of organisms which

spoil food but the costs of the labels currently used with it are substantial. We are aiming to eliminate this cost with new plastics for the packaging industry”, said professor Andrew Mills, who is currently leading the Strathclyde project.

By giving a clear and unambiguous sign that food is beginning to perish, the indicators being developed at Strathclyde could resolve potential confusion about the different significances of “best before” dates and “sell-by” dates.

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SHELF LIFE EXTENSION OF SLICED BREAD BY ACTIVE PACKAGING “Shelf life extension of sliced wheat bread using either an ethanol emitter or an ethanol emitter combined with an oxygen absorber as alternatives to chemical preservatives” is the title of a study published in the Journal of Cereal Science (52, 3).

The Authors, Latou et al., have investigated the effect of active packaging [ethanol emitter (FE) or ethanol emitter combined with an oxygen absorber (EE + DA)] on shelf life extension of sliced wheat bread stored at 20°C. Bread containing commercial preservatives (WP) and

no preservatives (WOP) were taken as controls. Microbiological, physicochemical and sensory changes occurring in the product as a function of treatment and storage time were monitored for 30 days. Counts for yeasts and molds were 5.1, 3.8, 2.0 and 2.0 log cfu/g and for Bacillus cereus 4.7, 2.5, 2.3 and 2.0 log cfu/g for WOP, WP, EE and EE + DA treatments, respectively after 30 days of storage. Initial pH 6.3 and 6.4, for WP and WOP samples, remained fairly constant irrespective of specific treatment. Aroma quality dete-

FERMENTED WHEAT FLOUR MAY BE SAFE FOR CELIAC PATIENTS A study by Italian researchers and published in the Journal Clinical Gastroenterology and Hepatology has investigated the safety of patients with celiac disease consuming baked goods made from a hydrolysed form of wheat flour.

Sufferers of celiac disease can not tolerate gluten, a protein found in wheat, barley, rye, and spelt. The hydrolysed form of wheat flour used in this study was formulated by fermenting wheat flour with sourdough lactobacilli and fungal proteases, which decreases the concentration of gluten.

“This is the first time that a

wheat flour-derived product is shown to not be toxic after being given to celiac patients for 60 days,” said Dr Luigi Greco, of the University of Naples, Italy, lead Author of the study.

This study by Greco et al. randomly assigned 13 patients, aged 12-23 years, to consume one of three different baked goods daily for sixty days. Six participants consumed 200 g per day of natural flour baked goods containing 80,127 ppm of gluten, two participants consumed extensively hydrolysed flour baked goods containing

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rioration during storage was due to the loss of volatile compounds and the formation of “off-flavors through lipid oxidation. Neither the EE nor the FE + DA had an adverse effect on initial odor, taste and texture of bread. Based on sensory (tex-

ture) and microbiological data, shelf life was ca. 4 days for samples WOP; 6 days for samples WP; 24 days for samples containing the EE and at least 30 days for samples containing the EE + DA. Elsevier

2,480 ppm of residual gluten, and the remaining five consumed fully hydrolysed baked goods containing 8 ppm of residual gluten. Two of the participants who consumed the natural flour baked goods had to withdraw from the study as they suffered with abdominal pain, malaise and diarrhoea.

Greco et al. report that all of the participants consuming the natural flour baked goods had increased levels of anti-tissue transglutaminase antibodies and small bowel deterioration.

The two participants who consumed extensively hydrolysed flour baked goods suffered with no clinical complaints however they developed subtotal atrophy, which is a complete absence of finger-like

protrusions in the gut which are necessary for absorption.

Those who consumed the fully hydrolysed baked good reported no clinical complaints and the researchers found no changes in their levels of antitissue transglutaminase antibodies. In conclusion, Greco et al. state that although a 60-day diet was shown to be sufficient to investigate gluten toxicity in the majority of patients, this may not be long enough for those who have different sensitivity to gluten.

The study indicated that serologia, morphometric and immunohistochemice parameters are the most accurate method to evaluate new therapies for celiac disease.

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RESEARCH

HIGH-TECH APPROACH TO SCRUTINIZE FRESH PRODUCE U.S. Department of Agriculture (USDA) scientists in Beltsville have developed and patented an experimental, cutting-edge optical scanning system that would use two different kinds of lighting, a sophisticated camera and other pieces of equipment to scrutinize produce-section favorites while they are still at the packinghouse. The system would provide, in a single image, evidence of certain kinds of defects, cuts and bruises, or contaminants, specks of fertilizer from orchard or field soil.

The teamâ&#x20AC;&#x2122;s system harnesses the capabilities of a type of camera known as a high-speed multispectral/hyperspectral line-scanner which, positioned above a conveyor belt, captures images of each fast-moving item, such as an apple.

Each apple is exposed simultaneously to ultra-violet light from a UV fluorescent lamp and near

infra-red light from a halogen lamp. The near infra-red light that bounces off the apple can be captured by an instrument known as a spectrograph and analyzed for tell-tale patterns of defects, while the UV light beamed on the apple can disclose the whereabouts of contaminants.

The system combines information from both forms of illumination into a single image with contaminant and defect results.

When linked to a sorting machine, the system can signal the sorter to separate the problem apples from others.

At present, the system offers, at the rate of about 3 to 4 apples per second, a 180-degree view of each appleâ&#x20AC;&#x2122;s exterior, but the scientists are working to improve the process so it will provide a 360-degree whole-surface view for thorough inspection.

BACTERIA AND OBESITY Research discussed at the 10th American Society of Microbiology meeting in San Diego (May 23-27/2010) suggests that the composition of microbes in the human gut may have an impact on human obesity.

A team from the University of Maryland (Usa) chose to study volunteers from a genetically closed and relatively homogenous population, viz the Old Or-

der Amish of Lancaster County, Pennsylvania. The patient cohort included 50 lean volunteers, 50 obese volunteers without metabolic syndrome (MetS), and 50 obese volunteers with MetS. Initial results indicated that the human gut microbiota is dominated by two bacterial phyla, the Bacteroidetes and Fimicutes, and that the relative proportions of these two phyla vary widely

32 - Italian Food & Beverage Technology - LXV (2011) october

between individuals. At higher levels of phylogenetic resolution, the researchers found that within the Fimicutes the abundance of one bacterial family, the Erysipelotrichaceae, differs significantly between lean and obese individuals, with a mean abundance of 4.1% in lean individuals and 1.8% in obese individuals (p value = 0.0020).

The team is currently in the process of collecting and analyzing a second batch of fecal samples from this volunteer cohort to un-

derstand the extent to which the human gut microbiota in lean and obese individuals changes over time. However a report of the meeting also notes that not all research presented at the meeting found a link between gut bacteria and obesity. One study, focusing specifically on children and childhood obesity, failed to identify any significant differences in the gut microbial communities of obese and normal-weight children.

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STRAWBERRIES BOOST REDBLOOD CELLSâ&#x20AC;&#x2122; RESPONSE TO OXIDATIVE STRESS Italian and Spanish researchers have investigated the effects of consuming strawberries on plasma biomarkers of antioxidant status and resistance of red blood cells to oxidative haemolysis (fragmentation).

Battino et al. recruited 12 healthy volunteers aged between 25 and 42 years old; ten days before the start of the study, the volunteers were asked to consume a

strawberry-free and low-inpolyphenolics diet and for the next 16 days the participants consumed 500 g of the Sveva variety of strawberries per day, preferably at mid morning and mid-afternoon between meals.

Blood samples were taken before the pre-study, at baseline, and then at days 4, 8, 12 and 16 and 1 month after the end of the study. The researchers analysed the fruit for its total

antioxidant capacity (TAC), total flavonoid content (TFC), total anthocyanins and micronutrient content including vitamin C and total folate. They found that the selected strawberry cultivar had high TAC values and indicate that this strawberry expresses an even higher TAC than citrus and kiwi fruit. They note that vitamin C is responsible for more than 20% of the TAC.

The study reports that when analysing the TAC in plasma by the assay ferric reducing antioxidant power, there was a 8.5% increase in TAC after 4 days of strawberry consump-

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RESEARCH

tion, reaching an 11.4% rise at the end of day 16. A highly significant increase of the serum concentration of ascorbic acid was also observed with a 24.1% increase after 4 days, increasing to 35.5% on day 16. The scientists report that their observed findings may be directly attributable to the daily dose of strawberries consumed by the subjects in this study as they represented 300% of the European recommended dietary allowance (RDA) of vitamin C (60 mg).

This study shows that some varieties of strawberries make red blood cells more resistant to oxidative stress. Further research is being carried out to see the blood response to eating smaller quantities of strawberries and different varieties of strawberries as each variety

contains differing amounts and proportions of antioxidants.

Also, a rat study published in the journal PLoS ONE by researchers from Salk Institute for Biological Studies has recently found that a rare flavone, fisetin, may help combat some aspects of diabetes and protect neurons in the brain by interfering with a specific protein glycation mechanism. The highest levels of fisetin (160 µg/g) are found in strawberries with 5-10 fold lower levels in apples and smaller amounts in kiwi fruit, peaches, grapes, tomatoes, onions, and cucumbers. The amount of fisetin consumed by the rats in the study is equivalent to that found in 37 strawberries, however the bioavailability of fisetin from these sources has yet to be studied.

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EFFECT OF SOY ADDITION ON MICROWAVABLE FLAT DOUGHS Microwavable frozen baked goods are widely used by the food industry. However, the altered heat and mass transfer patterns associated with microwave radiation result in tough and rubbery baked products due to reduced plasticization of the polymers. Ingredients with high water-holding capacity and high content of polar lipids have been shown to enhance gluten plasticization and to improve water retention.

A study published in Journal of Food Science explored the

physicochemical changes imparted by microwave baking of pocket-type flat doughs with and without soy added at 10, 20, and 26% and compared these to their conventionally baked counterparts. Microwave baking resulted in a soft, rubbery, and tough wheat product with increased “freezable” water. Soy was added to the formulation as a means to improve polymer plasticization.

Conventional baking of soy doughs resulted in rubbery and tough products due to chang-

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es in water state and mobility (freezable water approximately 15 compared with 7.09 of the control). However, soy reduced the cohesiveness of the microwave baked products reaching the lowest value at 20% soy addition (cohesiveness 0.33±1, comparable to that of the conventionally baked control).

These data suggest that reduction of water mobility induced

by soy proteins and polar lipids (confirmed by thermogravimetric analysis [TGA] and 1H nuclear magnetic resonance [1H NMR]) possibly plasticized the starchgluten network of microwave baked soy doughs. Thus, soy was shown to improve the texture of microwave baked pocket-type flat doughs although further formula optimization is warranted.

NEW FREEZE-DRY METHOD FOR PROCESSING FISH A quicker freeze-dry technique used to process salmon cubes could potentially be applied to add value to meat components considered to be less appealing, according to a U.S. Department of Agriculture (USDA) researcher.

The new freeze-dry method, which requires less energy and processing time, was developed by scientists at the University of

Alaska-Fairbanks (UAF) in collaboration with Peter Bechtel, a food technologist at the Agricultural Research Service (ARS) Subarctic Agricultural Research Unit (SARU) in Kodiak, Alaska.

One of the goals of the study was to set up a process that would produce freeze-dried cubes with less than 10% moisture, according to Chuck Crapo,

seafood technology specialist with the UAF Marine Advisory Program. This was achieved by manipulating temperature and time. Scientists created a process that took only 9 hours by raising the temperature from minus 40 to 32 degrees Fahrenheit.

Traditional processing can take 20 hours or more.

The new method removed 97% of the moisture from fillets of Alaska’s most abundantly harvested Pacific salmon species, pink, sockeye and chum. The freezedried salmon cubes maintained their original colour, rehydrated quickly and shrank less in a shorter period of time than food processed by traditional freezedrying.

Such products could offer healthful alternatives for less desirable portions of fish muscle, according to Bechtel. For example, when the salmon gets too close to spawning season, its muscle quality declines. Edible portions of the meat, which are then considered by-products, could be freeze-dried.

Cubes made from salmon are rich in Omega-3 fatty acids and could eventually offer a healthful option for people who want to increase seafood in their diets as recommended by the new Dietary Guidelines for Americans; they could be used to make tasty snacks, salad toppings and ready-to-eat soups.

ARS

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Ever since the establishment in 1924, the company has been devoted to the construction of citrus processing machines.

Throughout its history it has constantly been updating and perfecting its machines in order to satisfy the demands of an increasingly complex and diversified international food and beverage market.

We guarantee our machines with the following features: •high performance •producing juices and essential oil of high quality •producing peels to be reused into candied fruit and jams •designed to last a lifetime •completely made out of stainless steel •high mechanical reliability for all parts Italianassistance Food & Beverage Technology - LXV (2011) october •qualified and fast technical adapted to clients’ needs •immediate availability of all spare parts.

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RESEARCH

LUPIN FLOUR REDUCES HEART DISEASE RISK There had been renewed interest in using lupin flour in regular foods, because of its unique high protein, high fibre composition, and its ability to be incorporated easily into typical food products such as bread. Lupins are legumes often grown ornamentally in gardens for their flowers, but their beans have been eaten since Roman times.

About 80% of the world’s commercial lupin crop is produced in Western Australia where it conditions the soil and is sold for livestock feed. There had been renewed interest, but the West Australian Country Womens Association produced a cookbook of recipes using lupin flour decades ago.

The scientific discovery arrives from the University of Western

Australia: we can lower the risk of heart disease significantly, just by using flour containing 40% lupin beans in the place of conventional wholemeal flour.

Over the course of a year, working with the Centre for Food and Genomic Medicine in Perth, the Dr Belski et al. monitored more than 100 overweight, but otherwise healthy, Western Australian men and women to whom they provided everyday foods made either with wholemeal flour or incorporating lupin flour. “Consuming lupin flour lowered blood pressure and reduced the risk of heart disease”, finally Belski said.

Those taking part in the study were put on a weight loss diet and split into two groups. For a year, one group ate food in-

ALMONDS MAY STABILIZE BLOOD GLUCOSE LEVELS This is great news for who rely on dietary changes to help in the attenuation of post-meal blood glucose responses. A study published in the Journal of Nutrition and Metabolism illustrates that adding almonds to a carbohydrate-rich breakfast may result in lower postmeal blood glucose concentrations both after breakfast and lunch when compared to carbohydrate-rich breakfasts alone. “Several components

of almonds are thought to help moderate post-meal glucose levels, including unsaturated fatty acids and fiber”, said Richard Mattes, Distinguished Professor of Foods and Nutrition at Purdue University who co-authored the study along with Mori and Considine from the Division of Endocrinology, Department of Medicine, Indiana University in Indianapolis.

The researchers assessed the effects of various forms of al-

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corporating the 40% lupin flour, and the other foods made solely with wholemeal flour. During the course of the experiment, the scientific team monitored heart disease risk factors, including blood pressure, and the level of fats, sugar and insulin in the blood. The food provided to participants during the study included bread, pasta, and biscuits. The researchers found that while both the lupin group and the wholemeal group lost similar amounts of weight, the lupin group displayed bigger improvements in several heart disease risk factors. ”So simply consuming foods incorporating lupin flour can improve heart health in overweight people at higher risk of heart disease,” dr Belski said.

The study suggested that lupin flour might also be good for those suffering from Type 2 or adult onset diabetes, because

even non-diabetic individual sensitivity to insulin improved during the trial. For this reason, commercial food manufacturers in Western Australia had already begun making and selling products which incorporate lupin flour.

monds on markers of insulin sensitivity and satiety in prediabetic subjects.

Participants consuming a breakfast containing whole almonds experienced more sustained feelings of fullness and had lower blood glucose concentrations after breakfast and a second meal compared to subjects consuming the control breakfast. It was noted that whole almonds provided the greatest feeling of fullness. The test breakfast that included whole almonds moderated post-meal glucose concentrations better than those that included almond butter, oil

or flour. Although the test meals were matched for available carbohydrate content, they were not matched on energy value or macronutrient composition.

Additional research is needed to assess the long-term effects of including almonds in the breakfast meal on blood glucose concentrations.

The study was a randomized, 5-arm, crossover trial involving 14 adults with impaired glucose tolerance, average age of 39 years. Each participant was given either a breakfast of orange juice and farina (Cream of Wheat) containing 1.5 ounc-

es of a form of almonds (whole almonds, almond butter, almond oil, defatted almond flour) or a control breakfast consisting of orange juice and farina (Cream of Wheat) with no almonds or almond products.

The control and test breakfasts were matched for carbohydrate content. After breakfast, blood glucose, insulin, non-esterified free fatty acids (NEFA), glucagon-like pepetide-1 (GLP-1) and appetite sensations were measured. Four hours later, each participant was given a standard lunch, after which the same

measurements were collected.

The study found that the addition of whole almonds to the breakfast meal significantly increased satiety and decreased blood glucose concentrations throughout the day compared to the control breakfast meal.

Almond oil had lesser, but similar, effects on post-meal blood glucose concentrations as whole almonds; but, both whole almonds and almond oil significantly reduced the insulin response after the second meal compared to the control breakfast meal.

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TASTE-AROMA INTERACTION AND SALT REDUCTION A Unilever study published in the Journal of Food Science has investigated the impact of increased levels of complex savoury flavourings and single aroma compounds on perceived saltiness and how this can be used to compensate for lower levels of salt in healthier foods without significantly affecting flavour. The study by Battenburg et al. reports that sodium chloride is used as an ingredient by the food industry to add saltiness, enhance flavour intensity, maintain texture, and as a preservative. Salt replacers

such as potassium chloride can produce off tastes described as bitter and metallic. They state that due to the negative side effects of salt replacers, the acceptable sodium reduction in soups and sauces remained limited to 15 to 20%; however previous studies have investigated the “taste-aroma interactions” which may lead to greater reductions in sodium.

Therefore Battenburg et al. aimed to investigate if the principle of multisensory integration of aroma and taste can be used in “real-life”

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food products. The study used a number of sensory panels including a naïve and untrained panel, a flavour profile panel, a spectrum descriptive panel, and a consumer panel. The different panels evaluated some or all of a number of 30% salt reduced chicken and beef bouillons, including one made up to 100% sodium chloride, one with extra commercial flavour and one with extra commercial flavour and added sodium replacers.

The panellists also evaluated a 30% reduced salt chicken bouillon with either the addition of 90% salt or single aroma compounds with the various classes of “seasoning”

or “brothy”, “meaty” and “roasted”. The naïve panel found that a 30% reduction in total sodium chloride from all ingredients lead to an increased reduction of saltiness, however the addition of extra aroma lead to restoration of most of the original saltiness. The sensory profile panel found that the addition of extra beef flavour brought back the fullness and roasted character of the bouillon which the 30% reduced bouillons did not have. Similar results were found by the sensory profile panel when evaluating the chicken bouillon with the addition of a salt replacer at a low dosage and extra chicken flavouring. The study reports that all 3 classes of single aroma compounds enhanced the saltiness; they report however that sotolon, a “seasoning” or “brothy” compound had the strongest effect.

In conclusion, the researchers reiterate that at least a 15% salt reduction can be compensated for by the use of savoury aromas. The extra aroma was found to ameliorate the off flavour of the potassium based salt replacers and the combination of the extra of aroma and salt could replace significant amounts of sodium chloride without significantly changing the overall flavour pattern. However they note that although a 30% sodium reduction is significant, it is not sufficient to meet the WHO guidelines.

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GRACO BES SYSTEM (Bin Evacuation System)

HAR (Hijz Al Raqia) Jeddah, Kingdom of Saudi Arabia

SEEING IS BELIEVING

W

hen the sanitary system integrator TetraPak approached our Process distributor Hijaz Al Raqia Trading in Jeddah, Saudi Arabia for a cost effective solution to transfer tomato paste from Goodpak crates into the mixing kettles, our Process distributor Hijaz Trading proposed the new GRACO BES system (Bin Evacuation System) as a solution.

The traditional method and system used for this type of application proved costly, unhygienic and cumbersome. The end user, SADAFCO had limited factory floor space for the above mentioned traditional unloading system. This system required for the bag of tomato paste to be manually unloaded onto a conveyor and then squeezed out via rollers onto a conveyor, which then transports the paste into the kettles.

The customer and integrator immediately liked (not just the systems affordability) but also its foot print size, ease of operation and more importantly the clean fast methods of transferring the paste directly from the Goodpack supply bins into their mixing kettles. In particular GRACO’S claims that the BES can evacuate tomato paste with a viscosity of 190.000 centipoise at flow rates of 1.135 litres per minute.

T

he system supplied was the BES 3FS, which comprised of two SaniForce 3150 Air Operated Double diaphragm pumps mounted on a follower plate. The system was controlled manually, but does have an option to incorporate the electronic Micrologic controls.

us Visit n 5 Pavilio 35 H0 booth

18-21 October

GRACO BES system is mounted over a loading conveyor system. The system is cleaned out with the GRACO HydraCleanTM , and is ready for a new fresh bin.

T

he operator engages an air supply to the control box, which manually lifts the follower plate up in the air.

The unique floating ram plate eliminates the need for exact positioning of the bin under the ram place. The inflatable wiper seal increases the efficiency of the BES system, and makes easy quick change out of the bins.

The bin is then moved from the conveyor under the GRACO BES system, where the operator then lowers the follower plate into the bin. The whole system is then plumbed into the main supply kettles, which feeds the factory.

For more info Luciano.Carubelli@graco.com Business Development Specialist Tel: +39 338 7887123

GRACO BVBA Slakweidestraat 31 • B-3630 Maasmechelen • Tel: +32 89 770 700 • Fax: +32 89 770 777 • info@graco.be • www.graco.com

FOOD PROCESSING

READY-TO-EAT MEALS LIKE CHEF PREPARED DISHES

With more people eating at home, the soft economy is creating opportunities in the prepared food business. The segment that may be making the greatest strides is the ready-to-serve industry. Thanks to more advance cooking technologies and chefdriven recipes, ready-to-serve meals are now healthier, more sumptuous, and delicious than alternatives including takeout and frozen foods.

“We are going to see a tremendous amount of growth in the ready-to-serve marketplace,” says Walter Sommers, president of Ruprecht Company, a Chicago

area meat processor and distributor, serving the foodservice and retail sectors. “And the cooking equipment we’ve recently purchased will allow us to participate in that growth.”

Sommers refers to the major advancements that have been made in the availability of food processing machinery that by far exceeds conventional restaurantstyle cooking equipment when it comes to consistent quality and yields.

The advanced cooking equipment available to processors today is a new generation of machines that are more com-

A detail of the flame griller with multiple ribbon burners (Unitherm).

40 - Italian Food & Beverage Technology - LXV (2011) october

pact, more flexible, and more affordable than was available to the ready-to-serve segment in the past. Systems such as the Unitherm mini flame griller, a rapid flow oven, and a mini spiral oven that Ruprecht purchased are replacing less reliable processes such as batch cooking, which are harder to control and often produce meals that are inconsistent in quality and taste.

Ruprecht, which produces chicken, beef, pork, lamb and a limited selection of seafood entrees, fully cooks about 30% of its products. These heat-and-serve items are prepared according to either customer specifications or those of its in-house chef.

“Our chef is using the equipment to process products that meet the same expectations as you would have if you were cooking at home on a barbeque,” says Sommers.

Thanks to this newly available cooking technology, quality foods such as Ruprecht’s wholesale meats have the look and taste of gourmet dishes.

Progressive ready-to-serve meal processors like Ruprecht are incorporating continuous processes into its production, using equipment such as Unitherm’s automated flame grills and spiral

ovens to control the production of meals and ensure that they are always consistent in quality.

This consistency results from the equipment’s built-in controls and the ability to program parameters that are maintained within very tight tolerances throughout the cooking process. The food preparer simply sets the temperature, sets the time a food item will reside in the equipment, sets the humidity and fan speed. All these parameters are stored in the equipment controls to ensure that one product is exactly the same as the next. Touch-screen controls are available on advanced cooking equipment that allows the processor to alter equipment settings if they so choose, thereby creating new recipes that are stored for future use. Such controls enable processors to further develop their current products or to develop new ones.

Using such innovative cooking techniques, scratch recipes, and the finest ingredients, B Roberts Foods (Charlotte, NC) develops custom programs to meet the specific needs of customers. It produces sauces, salads, side dishes, and entrees for grocery stores, as well as customized recipes for the restaurant industry.

The majority of B Roberts Foods

recipes are truly chef inspired and prepared. One of its best sellers is a fresh grilled chicken breast cut into strips and served over shell pasta that has been tossed in a sun-dried tomato pesto and sprinkled with parsley.

The firm, which recently expanded into a new and larger plant, recently acquired a Unitherm flame grill and spiral oven to enhance its production capabilities.

The Unitherm flame griller features multiple ribbon burners, some of which can be turned off or on to achieve the wanted production scale. Using this equipment, chefs are able to achieve the look of flamed highlights and other home- or chef-style characteristics in the ready-to-serve meals. They also can develop uniform color on the top as on the bottom of various foods, such as chicken and steaks.

“We purchased the grill for the purpose of doing grilled chicken, so that we can express our unique culinary talents in creating with our own grilled chicken breast products,” explains Robert Shore, general Manager. “We also intend to use the grill for other things, such as kabobs, fish, and vegetables. We intend to use the spiral oven in conjunction with the grill or by itself.”

What chefs like about the spiral oven is that they are able to achieve exactly what they want in their rotisserie and their baking and basting. With the spiral oven, a built-in basting effect can be incorporated; as foods such as chicken spiral upward in the oven, the juice from each piece of meat falls on the next one, enhancing both color

Maximun flexibility with the Unitherm spiral oven.

and texture. Spiral ovens enable steaming, roasting, broiling and baking, as well as and post pasteurization, can be coupled with a chiller and loading systems to suit users’ needs with a limited footprint. The capacity of these spiral ovens is surprisingly great in terms of both product throughput and heat. Although some equipment manufacturers build machines that can cook up to 10,000 lbs. per hour, it is the availability of the smaller equipment that makes it such a good solution for ready-to-serve processors. The micro machine, for example cooks up to 500 lbs. per hour. The mini machine can handle up to 2,000 lbs. per hour.

The ability of equipment such as the Unitherm flame grill to reach very high temperatures is another feature that appeals to

ready-to-serve meal chefs. The flame temperature of the flame grill is much higher than that of restaurant-type grilling equipment. It can be set as high as 1,500 degrees (F), and can be throttled back to get the desired finishing effect.

In addition to throughput cooking capacity, this equipment has much more thermal capacity than restaurant equipment, heat energy delivered to the product.

As a result, it’s able to cook food items like steaks very quickly.

Compact ovens can be set for temperatures of 500 degrees (F) and maintain that set point within one degree.

In the ready-to-serve meals business, the ability to change production frequently is important.

These advanced ovens have thyristors to control the output of the heat source on a percent-

age of the actual demand; this allows the oven to hold its setpoints within one degree with optimal efficiency. The quality of the product is also more consistent and does not experience the abuse from a heat source that is constantly banging on and off to try and hold temperature.

The flexibility of these advanced cooking machines also gives processors the flexibility to create more products without adding to capital equipment, another important benefit of having a lot of powerful capabilities in a smaller cooking package.

“We produce millions of pounds of fully cooked food annually,” says Ruprecht’s Sommers. “With the new continuous production equipment we’ve recently installed, we are nowhere near exceeding their capacities.” www.unithermfoodsystems.com

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FOOD PROCESSING

WHEN TECHNOLOGY WINS THE WORLDWIDE CHALLENGE At Cibustec 2011 in Parma, Gea Niro Soavi is exhibiting its top range homogenizer, the Ariete NS5355, featured with the new generation of NanoVALVE, HomoGENIUS concept and HMI (Human

Machine Interface) system.

This synergy of technologies allows Ariete NS5355 to be the most powerful and compact machine ever made, able to achieve the largest flow-rate with 5 pistons, thus

Ariete NS5355 homogenizer (Gea Niro Soavi).

FOOD PRODUCTS GRINDING Since 1918, Italo Danioni has been specialised in manufacturing machines and plants for grinding alimentary, chemical, and pharmaceutical products. The company uses the most suitable systems for every product and applies the most advanced automation and adjustment technologies. The test

room, provided with industrial size machines, is at the disposal of the customers in order to verify the most suitable treatments and the capacity rates.

Italo Danioni presents the SUPER-REX plant for sugar grinding which is specially suitable for obtaining high

42 - Italian Food & Beverage Technology - LXV (2011) october

giving the highest reliability, best integration features and with an energy saving and total cost of ownership for the benefit of the customer.

Strong points are safety, reliability, efficiency, easy use and reduced maintenance costs.

The new NanoVALVE HP technology enables Ariete NS5355 to achieve the largest flow-rate at middle-high pressure, thus optimizing efficiency, energy and cost saving with perfect homogenization results on the product. The homogenizing effect on the product is improved thanks to a better fluid-dynamic effect of the homogenizing valve. NanoVALVE HP, suitable for processing applications where high capacities at high pressure ranges are required, offers clear advantages in terms of efficiency and performance for various applications from nutraceuticals, foods containing aromas, probiotics and nutritional emulsions, to the chemical,

milling with thermo-sensitive or greasy products. The ventilation grinding effect is exalted to the maximum grade, due to the large blades of this rotor.

In fact, due to the very high peripheral speed (more than 120 meters/second) and to the special conformation of the rotor, there are very intensive and effective crash results in the flowing air of the grinding chamber, thus allowing

pharmaceutical, cosmetic and biotechnological industries.

HomoGENIUS touch-screen technology is a new concept in the use of homogenizers; it enables the homogenizer to interact with the user and allows to control operations in the easiest and most smart way. This technology is a clever system which allows to monitor the homogenizer functions and signals if maintenance operations are needed in order to prevent unexpected machine stops and production halts.

HomoGENIUS is designed to improve user interaction with the system and to maximize the machineâ&#x20AC;&#x2122;s production efficiency saving costs. Gea Niro Soaviâ&#x20AC;&#x2122;s technicians are available, on request, to all clients to provide assistance and training.

(Gea Niro Soavi - Via M. da Erba Edoari 29 43123 Parma - Italy - Tel. +39 0521 965411 - Fax +39 0521 242819 - email: info. geanirosoavi@geagroup.com)

The SUPER-REX plant for sugar grinding (Italo Danioni).

Different screens for grinding (from left): SUPER-REX, AER-REX, VIBRO-REX, MICRO-REX, and VELO-REX (Italo Danioni).

to obtain a fineness of a few microns. The adjustment of grinding is done by changing the air speed with the interposition of different type and size screens or impedances.

SUPER-REX is especially suitable for grinding very fine icing sugar, spices, lyophilized products, dehydrated fruits and vegetables, flours, and chemical and pharmaceutical products.

Italo Danioni proposes also the following models: - AER-REX for salt, Arabic gum, grinding; - VIBRO-REX for the extraction of various roots, rhu-

barb, gentian, dry herbs and the crushing of various materials; - MICRO-REX for flours reject, bran, liquorice, cinnamon, dry products, dry herbs and fibrous product grinding; - VELO-REX for toasted nuts and peanuts, toasted carob, flours, animal feed, and greasy product grinding.

(Italo Danioni - Via Mecenate 78/b - 20138 Milano - Italy Tel. +39 02 504095 Fax +39 02 5062646 email: info@danioni.com)

Italian Food & Beverage Technology - LXV (2011) october -

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FOOD PROCESSING

VERTICAL GARNISHING ONTO BAKING PAN PRODUCTS The ADV-S4 is an automatic line designed and developed

by Alimec and suitable for vertical injection of baking pan products such as cakes, muffins, madalenas, croissants, mini-croissants, cream puffs, etc. with jam, creams, and chocolate.

The standard version has been equipped with an accelerator belt for automatic insertion of pans from the previous line, and a chain conveyor belt with intermittent function for transporting the trays under the filling units. One or more injec-

tion heads then use upward and downward movement to fill the products. Brushless motors allow for constant and accurate filling with recipes that can be easily adapted to personal preference.

The line can be equipped with heated hoppers with mixers, pressurized collecting hoppers, and storing tank with automatic feeding; it has been designed and created according to various production requirements such as different tray sizes, hourly capacities, product requested, etc.

The ADV-S4 is electronically

PASTA MAKING LINES Moriondo has been part of the pasta making industries for a long time. The first machines it commercialized were, in fact, hydraulic presses, granola, manual mixer, etc. In 1937, it presented its first continuous extruder at the Milan fair. This was to be the first step towards automation which later also included the drying process, to arrive at the realization of continuous automatic lines for all shapes of pasta. In the 70â&#x20AC;&#x2122;s, besides the normal production of plants for the production of dry pasta, Moriondo began to make complete plants for the production of fresh and cooked pasta.

Today the company is able to meet any requirement for the

industrial production of any shape and type of pasta. The production of the plants for cooked pasta is divided into two sectors, one for the production of cooked lasagne, cannelloni and rotoli, the other one for the production of normal pasta also with a filling.

For both these productions, Moriondo proposes solutions that meet the requirements of high, medium and small production capacities. The plants are fully computerised and offer the most advanced robot for the manipulation of the product.

Finally, Moriondo has developed a complete line for ready meal production which consists of a rotating filling machine, a

44 - Italian Food & Beverage Technology - LXV (2011) october

controlled and functions can be regulated by means of a display screen, allowing information and recipes to be memorised and quickly recalled on the touch-screen.

(Alimec - Via PrĂ Cabrolo 68 - 36036 Torrebelvicino VI - Italy - Tel. +39 0445 662600 - Fax +39 0445 662601 - email: alimec@ alimec.com)

ADV-S4 automatic line for vertical injection of baking pan products (Alimec).

sauce doser, a cheese doser and a tank for sauce; its production capacity can be set according to the customer need.

(Moriondo - Casella Postale

20/B - 20842 Besana in Brianza - MB - Italy - Tel. +39 0362 995110 - Fax +39 0362 996300 - email: moriondo@moriondo.com)

Pasta based ready meal production plant (Moriondo).

NEW CONCEPT IN ROTARY STERILIZATION TECHNOLOGY The new SRC System Rotary Combined is a totally new concept in sterilization and pasteurization technology that represents just the next stage of GEA Levati programme for continual innovation.

The patented system will be launched at the Cibustec exhibition in Parma and represents a step change in retort design that reduces processing time, thereby helping to ensure the quality of the sterilized product and significantly improving productivity when compared with ordinary rotary or static retorts.

The SRC is the only retort that

combines both fixed and rotating nozzles to achieve the best possible temperature distribution throughout the retort and significantly reduce the processing time. The flexibility to balance the water flow between the static and rotary nozzles allows sterilization recipes to be optimized.

The constantly changing water jet angle means to achieve a much faster and more uniform heat penetration. This reduces the level of cold spots, reduces the processing time, avoids the product damage, through excessive heat treatment and sig-

SRC retort unit for sterilization and pasteurization processes (Gea Levati Food Tech).

nificantly improves the overall quality of the product.

Faster processing means better quality and reduced costs, it means higher production levels as well as improved product quality. Large installations may also benefit from an improved footprint as fewer retorts are necessary to maintain production at any given level.

The SRC also includes a host of technical advances to make the equipment easier to use, simpler to maintain, to extend its operational life and reduce Total Cost of Ownership (TCO).

(Gea Levati Food Tech - Via Aldo Moro 1/a - 43044 Collecchio - PR Italy - Tel. +39 0521 838311 Fax +39 0521 838335 - email: levati.it@geagroup.com)

Up grading of existing plants to ATEX Italian Food & Beverage Technology - LXV (2011) october -

45

BAKERY AND CONFECTIONERY

PASTRY AND BAKERY PRODUCTS

Minipan machines are suitable for forming pastry and bakery products, in particular bread specialties, typical regional specialties, and fresh bread substitutes such as breadsticks, “Taralli” (bite-size bread cracker snack), “Friselle” (hard, thick crispbread), and crackers. The most recent technological developments have allowed Minipan to become an international leader in the forming of baked snacks, with a special aptitude for dietetic and organic bread products,

including gluten-free bread products especially for celiac people. Constant attention to the production processes and a strong push towards efficiency allowed the company to obtain ISO 9001:2000 quality certification as early as 1999, with the sole aim of satisfying the most demanding clients.

With widespread distribution, today Minipan works worldwide with the most important companies in the sector. In terms of product policy, the company intends to pursue fur-

The Minipan RAFF plant.

46 - Italian Food & Beverage Technology - LXV (2011) october

ther differentiation with respect to the competition, qualifying as a producer of quality machines and widening the possibilities of use of its products.

Minipan is investing in the performance, versatility and automation fronts with the aim, in the short term, being to serve a clientele that is ever more important in terms of size and product customisation needs.

For this purpose they have increased the design resources investing huge efforts in R&D. The variety of products that can be created with Minipan equipment is divided into 4 main sections, machines for biscuits and cookies (deposited, wire-cut and hard biscuits, long extruded biscuits, co-extruded biscuits), machines for bread snacks (breadsticks of all shapes, decorated with seeds, seasoning and herbs, “schiacciatine”, crackers, “Taralli”, “Friselle” and double strand, twisted bread rings – patented system –), machines for speciality breads (“ciabatta” artisan bread lines, rusks, sandwich and tin bread lines, sheeted flat breads such as hamburger, pizza bottoms, pita, piadina, tigelle, “ferrarese” and typical regional shapes), and glutenfree breads and biscuits.

Minipan refiners have been serving and satisfying the most demanding bakers for the last forty years. Continuing this glorious heritage, the latest RAFF range provides sophisticated technology together with the most solid construction. For application field and advantages, RAFF is the only machine able to refine chunky dough for bakery products and is particularly efficient in the lamination of flat breads, crackers, grissini, and bread snacks. Employing the unique company automatic cross lamination feature, RAFF is able to improve the gluten protein network and to provide a perfect distribution of the carbon dioxide bubbles, yielding a very fine crumb. As a result, the structure in products such as tin bread and sandwich loaves is supported by a completely homogeneous development, as well as perfect crumb stratification for products like “galletas de agua”, “hallulla” and “piadina”.

(Minipan - Via Trebeghino 47 48024 Massa Lombarda RA - Italy - Tel. +39 0545 971593 - Fax +39 0545 971595 - email: minipan@ minipan.com)

LINES FOR CHOCOLATE PRODUCTS Ceda has patented a new continuous-rotation spreading chocolate system for automatic plants. The main challenge of all automatic plants for chocolate hollow bodies is a good and uniform thickness. An ideal spreading requires that the mould performs continuous rotation movements around several axes in the shortest possible time. Ceda has spent several years in studying and developing a system which guarantees accurate rotations of the mould on four wheels and eliminates

the first cause for inconsistent spreading, the machine downtime for loading the mould. Thanks to this system, Ceda plants guarantee excellent results even for small productions.

The RSC 20 is equipped with the Ceda patented continuous-rotation spreading system for hollow bodies of different shapes and dimensions (eggs, little eggs, Christmas and Easter characters, etc.). With this line the user can produce table chocolate with or without nuts, single or double coat hol-

low bodies (dark chocolate outside and white chocolate inside for example) and double colours, hollow bodies with granulated product or nuts and marbled.

The machine can be inserted in automatic line and operate in independent mode; it can also be equipped with special conveyor belts which permit the insertion and the automatic extraction of moulds on wheels.

The double requirement of high quality standards of products and observation of security laws is satisfied with a protection cab for thermal air conditioning and protection of operators.

(Ceda - Via del Lavoro 98 14100 Asti - Italy - Tel. +39 0141 271765 - Fax +39 0141 271291 - email: info@ceda.it)

Automatic mould opening system on SC line (Ceda).

Italian Food & Beverage Technology - - LXV (2011) october -

47

BAKERY AND CONFECTIONERY

TEMPERING MACHINE Gami presents the tempering machine model T600. It is an automatic continuous tempering machine, from melting by “bain-marie” to tempering by cooling gas with refrigerant compressor. The bowl features a capacity of 80 kg and is provided with a mixer that keeps the chocolate fluid and even. The machine is equipped with a wire-mesh

belt thus obtaining an enrobing system complete with dispenser, blower, wire-mesh belt beater, and tail-cutting device.

Finally, the enrobing wire-mesh belt has a working width of 600 mm.

(Gami - Via Lago di Lavarone 14 - 36015 Schio - VI - Italy Tel. +39 0445 576205 Fax +39 0445 500026 email: gami@gamitaly.com)

CHOCOLATE MOULDING Five presents the “Give me five” plant as an important step forwards in chocolate production. The plant does

not need to be assembled by fitters, since it is mechanically and electrically pre-assembled in the factory. The moulding

The “Give me five” plant for chocolate production (Five).

48 - Italian Food & Beverage Technology - LXV (2011) october

T600 tempering machine (Gami).

line will be supplied in sections which only need to be fastened to each other by means of bayonet connections and bolts.

The cooling tunnel is divided into 2 zones and equipped with 1 compressor and 2 independent circuits of air with adjustable speed and temperature. The conveyor chains of mould-carrier are pre-tensioned to grant accuracy in the position. The motorization is supported by means of an inverter in order to set times of acceleration/deceleration of the carrier-mould movement. The covers, thermally insulated, are in preformed foam, in 1 meter sections and entirely removable and very light.

The Five Depositor is the new and revolutionary patented conception which assures precision in the dosing. There is no hopper since the product

keeps on flowing and flows down inside the dosing chamber, ensuring a fresh tempering product and lack of air bubbles. The dosing system is adjusted by means of 2 servodrive motors and the dosing plate is without grooves but with direct holes on the cavities. The machine is fixed on wheels and the dosing head can turn 180° ensuring an easily cleaning.

The demoulding is carried out on plates conveyed crosswise on the production line; the hammering station is provided with 3 hammers which work in different times, in millesimal of a second to grant the total demoulding of the products. All the equipment is in conformity to EC regulations.

(Five - Via delle Industrie 29 20035 Lissone - MB - Italy Tel. +39 039 2454400 Fax +39 039 2452277 email: info@fivemyfive.it)

www.andcommunication.it

MATERIALS, SOLUTIONS AND COMPONENTS OF LATEST GENERATION FOR THE BEST “MADE IN ITALY” QUALITY

LAMINATION LINE FOR PUFF PASTRIES

Trivi is even: • Baguettes • Ciabatta • Breadsticks • Pizzas • Industrial croissant • Handicraft croissant • Puff pastry products • Plant engineering • Toast & Rusks

ITALIAN ALIAN QUALITY ALL OVER THE WORLD

28066 Galliate (NO) - Italy - Via A. Grandi, 25 - Zona Industriale Peco - tel (+39) 0321 806564 - fax (+39) 0321 861187 - e-mail: commerciale@trivisrl.com - www.trivisrl.com

PACKAGING EQUIPMENT

FIGHTING GLOBAL FOOD LOSS WITH LOCAL PACKAGING

Resources are becoming more and more scarce around the world and it is more effective to reduce food losses than to increase food production. Innovative packaging solutions have a central role to play here.

These are the results obtained by international research teams of the Swedish Institute for Food and Biotechnology and University of the Philippines in two studies commissioned by the Food and Agriculture Organization (FAO) of the United Nations which will be presented at the Save Food congress in

Düsseldorf in May at Interpack, the world biggest packaging trade fair.

The researchers investigated the extent and reasons for food losses in various regions of the world and throw light on the role that packaging can play in avoiding these losses. The findings of these studies could fundamentally change global food policy. Until now, it has always been considered necessary to boost food production by 70% by 2050 in order to feed everyone but new goals now apply: “With limited natu-

Life on the poverty line: rising food prices make food in Uganda a luxury.

50 - Italian Food & Beverage Technology - LXV (2011) october

ral resources, it is more effective to reduce food losses than to increase production,” says Robert von Otterdijk, FAO Officer for Save Food.

Speculators have got their sights set on agricultural commodities such as wheat, rice, soya, and maize. Having bought them cheaply from farmers and cereal wholesalers, they gamble on an increase in prices. This is a lucrative business, because food is becoming scarcer and scarcer. With arable produce being used increasingly for fuel production and harvests being cut by droughts, rising affluence and world population growth are causing demand for wheat and other cereals to spiral. According to FAO of the United Nations, there will be two billion people more than today by 2050.

“One third of food produced around the world, amounting to about 1.3 billion tonnes, is lost on its way from the farm to the fork, or is wasted,” says one of the Swedish authors of two studies commissioned, Jenny Gustavsson.

In the context of the Save Food campaign, the packaging industry wants to fight food loss more effectively. Decentralised packaging machines for emerg-

ing markets can improve food security, while the “throwaway” mentality in Western industrialised nations can be combated with smart packages.

THE WASTEFUL WEST There are many approaches to food security. It is wasted right across the supply chain, starting with agricultural production through to consumption in the home. In the low-income Countries of Africa and Asia, the problem lies at the start of the value chain. According to SIK, six to eleven kilograms of food are lost per capita per year owing to shortcomings in harvesting techniques or because food doesn’t make it from the producer to the consumer in time. In the some extreme climatic conditions, fruit and milk spoil, and meat becomes inedible due to contamination with dangerous germs. However, far more food is wasted per head of population in Europe and North America. In the industrialised nations, 95 to 115 kg of food still fit for consumption are simply thrown away per person per year.

What consumers fail to consider on their way to the bin is that unnecessary wastage

fosters hunger in the poorer regions of the world. “Food is traded internationally. People in wealthy Countries who waste food have an impact on prices in other parts of the world, ultimately making some products unaffordable to people in low-income Countries,” Gustavsson explains. If edible food ends up in the bin, this also pushes up the consumption of energy and resources. The equation is simple: when a third of the food produced spoils, a third of the resources consumed in production, e.g. water, are wasted and a third more climate-damaging emissions than necessary are pumped into the atmosphere.

Demands for an immediate rethink can therefore be heard from the highest quarters. “In the fight against the throwaway mentality and energy wastage, the developed Countries have to set clear targets,” says Klaus Töpfer, former Executive Director of the UN Environment Programme and head of the German Federal Government’s Ethics Commission for a Safe Energy Supply. In addition to policy-makers and consumers, he considers that the packaging industry, in particular, has a major obligation to collaborate with other sectors in developing solutions along the food value chain.

The packaging industry wants to do its bit and is working on new strategies for the production and distribution of packaging machines and smart packaging ideas. “For instance, packages that themselves measure the contents’

freshness could help to reduce the quantities of still consumable food being discarded,” says Christian Traumann, Managing Director of German packaging machine manufacturer Multivac.

In emerging markets, on the other hand, small, decentralised solutions could improve food security and fight poverty.

GERM ALARM However, the industry has to strike a difficult balance, as it is acting in two worlds. While it first has to convince farmers in Nigeria of the need to package their produce at source instead of sending it on its way unprotected, it can only combat Western carelessness with high tech. “Many consumers regard the ‘best before’ date as a licence to waste food, although many foods are still fresh after that date,” explains Stephan Grünewald of the Colognebased rheingold market and media analysis institute. To remedy the problem, the industry is reaching deep into its box of tricks. For instance, it is developing time-temperature indicators that report continuously on the product’s state of freshness. BASF is already offering so-called OnVu labels printed on the package. These come with a special pigment colour that changes when the contents are no longer fit to eat.

However, such innovations will only make their mark if food corporations cooperate. Occupying a key position in the chain from the farm to the discount retailer, they control demand among local producers

War on waste: with their throwaway mentality, the developed Countries are partly to blame for rising food prices, says UN expert Klaus Töpfer (Image: Messe Düsseldorf).

and the supply of foods from which the consumer chooses. The good news is that a number of the big players, like the Swiss food manufacturer Nestlé, have already joined the Save Food campaign. Nestlé wants to cut its emissions by 20% by 2015 by improving efficiency in packaging and production and making greater use of renewable energy. “We want to do business more sustainably and thus alleviate hunger in the world,” says Philippe Roulet, head of Global Packaging Materials & Training at Nestlé. To this end, the group aims to use, among other things, more bioplastics from non-food sources such as wood or algae as packaging materials.

Packaging manufacturers and

suppliers of packaging machines are supporting food suppliers in the realisation of their sustainability strategies.

“Smart packaging” is one of the buzzwords. These are intelligent and active systems that indicate the product’s state of quality and, armed with oxygen absorbers or special acids, are even capable of helping foods to stay fresh for longer. Such packages can help anywhere around the globe, because – and this is true the world over – the longer food stays fit to eat, the less food is lost.

The US-based Sonoco company is one of the innovation powerhouses in developing packages with integrated microchips that, via sensors, constantly gather information on the state of a product such as

Italian Food & Beverage Technology - LXV (2011) october -

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PACKAGING EQUIPMENT

moisture and temperature. And set off an alarm when values move outside programmed upper or lower limits. These chips can also improve distribution security and uncover gaps in the supply chain by enabling huge quantities of data on goods to be up- or downloaded at lightning speed with radio frequency technology.

A TREND TOWARDS ASEPSIS There are plans for Sonoco packages to do even more, by interacting with the contents, removing oxygen and harmful germs and thus improving product quality and prolonging its freshness. Germany’s Fraunhofer Institute for Process Engineering and Packaging (IVV) is already offering such preservation solutions: “We in-

tegrate oxygen absorbers such as iron in the polymer matrix of the packaging material,” says IVV researcher Sven Sängerlaub. In PET bottles prepared in this way, oxygen-sensitive beverages like beer and fruit juices stay drinkable for longer.

In addition, the IVV has developed an antimicrobial film that releases sorbic acid onto the surface of the food, the point of attack for contamination, and thus preserves it.

Aseptically packaged foods also stay fresh longer. In the aseptic process, the product and packaging are sterilised independently. The package is then filled with the product in a closed, sterile system and sealed. This way, all bacteria are killed and cannot recontaminate the goods. The advantage of this technology is that

Shopping Indian-style: the Countries of Asia are growing fast and urgently need packaging machines to improve the safety their harvests (Image: Messe Düsseldorf).

52 - Italian Food & Beverage Technology - LXV (2011) october

the food no longer has to be heated in the package at high temperatures. “This means that much less packaging material can be used and the energy input for packaging is about 70% lower than for conventional systems,” explains Friedbert Klefenz, Group President of Bosch Packaging Technology. What’s more, aseptically packaged foods don’t need a chill chain. “With this form of packaging, we can also supply people who don’t have fridges.” Bosch already has a variety of machines to offer for the aseptic processing of liquid and pasty foods.

In emerging markets, there’s unlikely to be much demand for such technologies for the time being. For who’s going to pay for them and operate them? Instead, the demand for small, decentralised packaging machines is on the rise. “In India, we have truck-mounted packaging machines specially adapted to local conditions

in order to demonstrate the benefits of packaged food to farmers as well as local authorities. Farmers soon realise it makes sense to package their harvest,” says Klefenz. Bosch therefore wants to export more machines to these emerging markets. “The goal is nationwide distribution as far as possible so that produce can be protected from spoilage at source.” The German machine manufacturer Multivac also sees huge potential in up-andcoming nations for its vacuum packaging machines. “They’re easy to handle,” says marketing boss Valeska Haux.

Absorbers and asepsis for the West, and new machines and help for self-help for Africa and similar regions, industry has made big plans and announced numerous innovations.

Whether they’ll actually make their breakthrough remains to be seen. Ultimately, it will be the consumer who decides that over the next few years.

PACKAGING EQUIPMENT

THERMOFORMING MACHINES Reepack is a dynamic company specialized in food packaging machinery with vacuum technology and modified atmosphere processing (MAP).

Its first objective is always the

customer requirements and the quality control throughout the production process ensures that the specifications, agreed with the customers, are met.

A complete and flexible ma-

chine range has been developed and improved by the staff in these last years and thermoforming machines model “E” and “T” are the new developments. The machine frame and sheeting are made of stainless steel for easy sanitation in wash down environ-

ments. An easy open frame enables to check all the parts of the machines and carry out any adjustment or change in the process straightaway. All the systems are situated in the machine frame and protected from any damage. A userfriendly control panel makes the setting and recording of different programs easy. Freely programmable movements result in maximum flexibility with respect to different formats and products.

Several kinds of equipment with different features can be added to the machines to satisfy any packaging demand.

(Reepack - Via dell’Artigianato 19 - 24068 Seriate - BG Italy - Tel. +39 035 2924911 Fax +39 035 2922891 e-mail: reepack@reepack.com)

fennel, sliced aubergine, sliced or whole potatoes, etc.

By means of a forklift, the box, which contains a single prod-

uct, is placed on top of the motorized rollers and these convey the box through the crusher fitted with a roller conveyor. This

Reeform E 40 thermoforming machine (Reepack).

BAG PACKAGING LINE FOR DEEP-FROZEN VEGETABLES The best system for preserving the organoleptic features of fresh vegetables (straight after harvesting) is packing them deep-frozen in bags; one thing that must be clear is that low temperatures kill only a minimum part of microbes, therefore once the bag is open the same condition do not apply.

The bags should only contain perfectly clean products. In addition, in conformity with the law, the caption “once defrosted, do not refreeze” should be written on the outer part of the bag, except when the prod-

uct has already been cooked in boiling water, considering that the product has lost some vitamins and mineral salts but has preserved carbohydrates and proteins.

Movinox has developed an automatic bag packaging line that fills, forms and seals bags holding one type of vegetable such as peas, asparagus, green beans, cauliflower rosettes, broccoli rosettes, sliced mushrooms, beans, sliced or whole artichokes, sliced-diced or baby carrots, sliced or diced onions, broad beans, sliced

54 - Italian Food & Beverage Technology - LXV (2011) october

Bag packaging line for deep-frozen spinach (Movinox).

procedure makes sure that the product no longer appears as a monobloc during the following steps. The box is automatically inserted into the special box tilter which pours the product into the bulk feeder.

A vibrating extractor conveys the product from the bulk feeder to an elevator belt which constantly pours the product into the multihead weigher. This

particular type of weighing machine is based on a complex operating system and it allows to carry out weighing procedures based on grams, even though the granulometry of the product is not uniform.

Once the correct quantity of product has been weighed, the multihead weigher pours it into one or more packaging machines placed below it.

These machines form and seal the bags by means of a single reel of hot-sealable plastic film previously lithographed.

The processing system automatically checks the correct weight of the bags by means of a continuous homologated scale; it checks that the bag does not contain any metallic elements by means of a metal detector and it also checks that the bags

AUTOMATIC LINE FOR CHOCOLATE BARS AND SNACKS Record presents a completely made in Italy packaging system for chocolate bars in protective atmosphere (PAP) in order to achieve high productivity. The system can pack the product single or multiple and it consists of two flow-pockets, a flowcard and a Jaguar Classic MD long seal.

The flow-pockets receive the products in a consistent flow

from the linking conveyor belts; each flow-pocket is capable of handling up to 350 bars per minute. The flow-card phases the card base â&#x20AC;&#x201C; after inserting the bars underneath loaded by the flow-pockets â&#x20AC;&#x201C; into the infeed conveyor. The card taken directly from a reel is cut to a pre-established length.

Finally, the Jaguar Classic MD Long Seal flow-pack machine

receives the group of products on a card base and packages them in a barrier film at speeds of up to 140 packages per minute.

The whole system is provided with a specific set of accessories to control the various stages of packaging and minimize line stoppages. A double reel mounting for easy card exchange, bars position control

are not broken. The bags are packed in cardboard boxes on a swivel table; the boxes are moved onto idle roller conveyors and sealed automatically by means of a taping machine and finally placed on pallets.

(Movinox - Via A. Gramsci 63030 Acquaviva Picena - AP Italy - Tel. +39 0735 764522 Fax +39 0735 764405 email: info@movinox.it)

system, and cooling system of deck plates, automatic film reel splicer, gas injection system, continuous residual oxygen analyzer, quality control on discharge for the flow-card, flow-pocket, and Jaguar Classic MD Long Seal respectively.

The whole line is provided with specifically designed safety guards.

(Record - Via Italia 46 - 23846 Garbagnate Monastero LC - Italy - Tel. +39 031 850607 - Fax +39 031 850704 - email: info@record.it)

Flowpack machine for chocolate bars and snacks (Record).

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PACKAGING EQUIPMENT

AUTOMATIC PACKAGING MACHINES Norvita presents a completely new automatic L-sealer series GPM-640 which is based on a sensational concept and represents a very economical packaging solution.

It is the first automatic L-sealer specifically designed for the operator who just places the product inside the film and â&#x20AC;&#x153;the machine does the restâ&#x20AC;? as the company says. The film feed is automatic and adjustable

and the film waste rewind is automatic. An automatic arm opens and holds open the film for the introduction of the product and a motorised discharge conveyor takes the sealed pack away. The machine is ultra-compact and with an extremely good price-to-capacity ratio.

The fully automatic packaging machine SBM-500 is based on the basic principles of

continuous motion, continuous side-seal, and servo-controlled drives. These translate into soft movements of the products, and accuracy without unnecessary stress or jolting.

The SBM-500 is based on total reliability and a rock solid construction, which is easy to operate and maintain, with the added advantage of low maintenance.

(Norvita - Via Felice Maritano 5/f - 40023 Castel Guelfo BO - Italy - Tel. +39 0542 53388 - Fax +39 0542 54584 - email: info@norvitasrl.it)

ADVANCED PACKAGING SOLUTION FOR POUCHES AND BAGS TS is a packaging division of Robino&Galandrino, a company specialized in secondary sealing, such as capping, wirehooding and packaging ma-

chinery. Robino&Galandrino is spread over a total area of 15,000 m2 with 100 employees. The steady growth in research and development,

ETNA L HFFS machine for pouches and bags (TS).

56 - Italian Food & Beverage Technology - LXV (2011) october

the constant search for new packaging solutions, and the direct contact with customers, means that the company is able to meet all requirements of a wide market. Together with Hosokawa Yoko Co. Ltd., they released the Corner Zip project: an International patent that has many economic advantages for the packaging industry.

TS provides machinery for the production of pouch and bags for food and non food industries, and is ideal for powder products, creamy and viscous products, liquids, ready made meals, sauces and dressing, baking aids, honey, catering and food service products, pickles and onions, preserved vegetables, products in pieces, and ingredient base for food.

GPM-640 series automatic L-sealer (Norvita).

TS presents the ETNA L1 and L2 models (where L for Linear). These are two Horizontal Form Fill & Seal mechanical machines (HFFS) of small dimensions, which are precise, easy to use and to maintain for small pouches and bags with a high quality and sealed on 3-4 sides.

Corner Zip is an innovative and functional opening and closing solution, which is easy to open thanks to the ergonomic grip. The wide range of bags for Corner Zip consists of packaging solutions for semi-liquid foods, chocolates, sweets and sugared, dried fruit and snacks, leaf teas, chewing gum, powders and granules, grated cheese, and lyophilized condiments.

(TS - Viale Italia 140/142 14053 Canelli - AT - Italy - Tel. +39 0141 821411 - Fax +39 0141 832539 - email: sales@robinoegalandrino.com)

41032 CAVEZZO (MO) - Via Volturno, 119/A Tel.+39.0535.46577 - Fax +39.0535.46580

HIGH FLEXIBILITY IN PACKAGING Futura Robotica is specialist in manufacturing robotic systems for end-line solutions. Years of

Robotic system for end-line solutions Robo.Line MP/HS (Futura Robotica).

experience in this field make the achievement of highly flexible equipment possible for product manipulation and packing treatment. Robo.Line MP/HS processes products coming in bulk, identified by means of a camera, to pack in wrap-round cases, with products inserted flat or standing up, or pack in trays and lids with products inserted flat or standing up.

(Futura Robotica - Via Enrico Mattei 1/B - 29010 Alseno PC - Italy - Tel. +39 0523 945708 - Fax +39 0523 945814 - email: info@ futurarobotica.com).

The compact R 095 has been designed by Multivac to process flexible films and pack products of any type (also with MAP) automatically, hygienically and economically. The space-saving concept and the internally housed forming die allow a large infeed line, even though the total machine length is only 2.30 m. The R 095 has been optimized for perfect cleaning and hygiene, offers a very high variability (availability of 12 basic formats), a very high energy efficiency (electric drive systems), and quick times for the format changes.

The compact T 300 is de-

I.F.T. 2011_03 - COPYRIGHTŠ2011 BY MIXŽ S.r.l.

THERMOFORM PACKAGING FOR SMALL SPACES signed for a wide spectrum of trays and incorporates Multivac groundbreaking hygienic design as well as the company superlative technology and quality standards. Simple to operate (thanks to the user interface HMI 2.0 with touch screen), easy to clean, the highly flexible T 300, thanks to the space-saving concept (overall machine length of only 2.45 m), has an infeed line with two loading positions (optionally expandable with two or four loading positions) in order to allow an ergonomic loading of the trays; it also offers a high energy efficiency level. The large Italian Food & Beverage Technology - LXV (2011) october -

57

PACKAGING EQUIPMENT

base format of 420 x 300 mm is divisible for up to three uses, with a maximum tray height of 110 mm.

The Xbelt is the new Multivac patented labelling system which applies labels on thermoformed packs by means of a complete-

R 095 thermoforming packaging machine with Bizerba slicer (Multivac).

The compact T 300 packaging machine (Multivac).

ly new process: the labels are delivered onto a transfer belt in the same pack format as the die configuration. The advantage of this system, which can be directly mounted on the thermoforming machine, is that there is no need for vacuum fans.

Finally, the new tunnel BAKEjet with infrared heaters is particularly compact, very simple to

CARTONING AND PALLETIZING SYSTEMS

The anthropomorphic palletizer robot by Italproject.

EoLA (End of lane automation) is the new way of conceiving cartoning and palletizing systems by Italproject. The range of solutions is very wide and full of options to customize the EoLA to all customer requirements.

The Italproject OR P18 is an anthropomorphic robot capable of palletizing at a speed of up to 180,000 eggs/hour with plastic trays, paper trays or both, while keeping the different products separate. Naturally, the system can handle plastic or carton dividers as well as plastic or wooden pallets of the most used

58 - Italian Food & Beverage Technology - LXV (2011) october

dimensions. It picks up 4 stacks at the same time with a special head fork system, both paper and plastic trays. Paper tray stacks on full pallets can also be turned 90°.

Italproject OR P18 can be installed downstream on a Farm Packer as well as a Grader. Solutions vary from 1 to 2 (or more an request) stack feeding conveyors and from 1 to 2 (high number is available for tailor-made solutions) full pallet positions. The full pallet can be discharged automatically or manually. This also applies to dividers and empty pallets.

Highly useful is the integration

use, energy efficient and is also easy to clean and to maintain.

It allows a uniform and gentle browning and assures the minimum weight loss and short production times.

(Multivac - Via Leonardo Da Vinci 27 - 20094 Corsico - MI Italy - Tel. +39 02 4503208 Fax +39 02 45863819 email: muit@it.multivac.com)

of a weighing system at the end of the full pallet discharge roller conveyor, including also printing of labels to facilitate recognition and source.

Italproject offers several options such as the tray stack feeding conveyor extension; full pallet discharge modular extension to obtain increased full pallet buffer; weighing and labelling system; YEP (Yesterdayâ&#x20AC;&#x2122;s End Pallet) possibility for finishing the previous day full pallet production (excluded for the automatic discharge system).

(Italproject - Via Leonardo Da Vinci 6 - 35015 Galliera Veneta - PD - Italy - Tel. +39 049 9475211 Fax +39 049 9475200 - email: italproject@ italproject.net)

LABELLING SYSTEMS FOR WRAPPING APPLICATION The System 1 Series has been developed by Etipack for cylindrical products, with specific solutions to meet the application requirements in different sectors, pharmaceutical, food, and chemical. These systems have been developed as a modular and flexible assembly concept, and they can be easily equipped, according to production requirements, with medium or high speed labellers, with accessories such as print units, or alarm and control devices.

System 1 Full, developed for high speed labelling, adopts

such technical solutions so as to ensure a high degree of reliability for labelling and printing operations by means of control and alarm devices, end-of-reel, tearing of backing paper, minimum and maximun load, completion of labelling and printing, ejection of the non labelled/non printed product.

The Full configuration also allows to choose the most suitable labeller for the specific customer need.

System 1 Twist is the compact and functional solution for a perfect labelling of cylindrical products. The DRP device

makes the product spin around during the labelling phase. A very compact machine body makes it suitable for any environment.

(Etipack - Via Aquileja 55/61 20092 Cinisello Balsamo - MI - Italy - Tel. +39 02 660621 Fax +39 02 6174919 - email: etimail@etipack.it)

System 1 Twist for cylindrical product labelling (Etipack).

Italian Food & Beverage Technology - LXV (2011) october -

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ANCILLARY EQUIPMENT

MODERN SENSORS PROVIDE PRECISE INSIGHTS INTO PRODUCTION

In recent years, a number of new technologies, such as wireless technologies, Ethernet, and asset management systems, have entered the food production industry and substantially changed the world of process automation. Despite all that, one thing has remained the same: the central importance of sensors. Measurement technology is more important than anything else when it comes to monitoring operations in the production process and supplying the control system with the necessary signals. Modern “intelligent” measuring instruments know more about the process than generally thought and even make it possible to react

earlier to critical conditions at the production plant.

SOPHISTICATED ENVIRONMENT: HIGH DEMANDS ON THE SENSORS No matter what food is being produced, the measurement conditions are seldom ideal in practice. Dynamic process conditions represent a particular challenge, because each point of measurement is subject to changing operating conditions.

In the vats, tanks, and process equipment, the raw materials used vary in density, consistency, conductivity, and pH value. If extreme temperature

fluctuations come into play as well, as in the case of freeze drying, normal sensors quickly reach their limits.

As a general rule, producers have to choose between sensors that come into contact with the product and those that don’t. And measuring instruments used for dry bulk goods have to meet requirements that are very different from those imposed by liquid media. Beverages involve their own specific factors, ranging from flow properties in pipes to aspects of frothing and gas overlay. Moreover, the measurement technology must not only be precise and reliable, it also has to satisfy the stringent hygienic regulations in the food industry. As one might expect, chief among these requirements is a high protection rating. In other words, the sensors must be optimised for CIP and SIP processes as well as external cleaning.

WHICH TECHNOLOGY FOR WHICH APPLICATION?

In-line concentration analyser (ProMec).

60 - Italian Food & Beverage Technology - LXV (2011) october

Whether it be beverages, delicatessen food, or baked goods, temperature is an important parameter in all sec-

Level meters (Valcom).

tors. Temperature sensors in the food industry are almost always equipped with Pt100 sensors of various levels of precision.

These sensors are based on the way in which changes in temperature cause changes in the electrical resistance of platinum.

Because of their low response time, special thin-film sensors based on this technology are faster than simple platinum elements. In cases where filling level is measured, a distinction is made between continuous measurement and limit level detection. For continuous measurement of bulk goods, the established technology uses radar or microwaves. Freely radiating devices are usually

used, but sensors with rod or cable antennas are becoming increasingly popular also. Limit level detection is accomplished with both capacitive probes and vibronic level switches, with the latter detecting the rate of attenuation of a vibrating fork or rod. Fill level measurement in liquids is based on the measurement of hydrostatic pressure; this pressure results from the liquid column above the sensor and is directly proportional to the fill level.

But liquid fill levels can also be measured with microwave systems, either freely radiating devices or systems that come into contact with the product.

The less expensive variants include capacitive sensors and ultrasound sensors.

A large number of diverse options are available once again when it comes to flow measurement. Since most foods are conductive, they can be

measured with the established magnetic-inductive sensors. If the product is not conductive, Coriolis sensors are used. In contrast to magnetic-inductive sensors, these measure not volume flow but mass flow.

Another advantage of Coriolis devices is their robustness. The measuring tube can be made of stainless steel, Hastelloy, titanium, or zirconium, which means that the benefits of this measurement principle can also be exploited when critical media are involved. Measuring instruments with ultrasound sensors are less precise than the Coriolis technology. They make up for that by being more hygienic, however. They are attached to the outside of the pipe or tube (clamp-on method) and have no contact with the product: the sensor never becomes dirty, and there are no signs of wear and tear.

MULTI-PARAMETER INSTRUMENTS, THE ALL-ROUNDERS

Level transmitter (Endress + Hauser).

Coriolis mass flowmeters and ultrasound volume measurement instruments are some of the innovative multi-parameter technologies with the greatest growth potential in the food industry. In particular, Coriolis mass flowmeters are now regarded as state of the art and considered true all-rounders; they provide safe and highly accurate measurements of gases and liquids and they permit the simultaneous measurement of multiple parameters, such as

mass flow, density, temperature, and concentration (degrees Brix, degrees Plato). The fact that these instruments measure such a large number of parameters suggests that they might also be used for inline quality control. Corrosion or deposits, which lead to changes in food, are already reliably detected and signalled with Coriolis mass flowmeters. Many devices are also capable of detecting when pipes are empty or only partially full. There are now flowmeters available that can detect gas bubbles starting at only 1.5 to 2% air content in the media being measured.

That makes it possible for the plant control system to react much earlier to critical conditions, such as a dry running pump. With modular designs, the user can always extend the functionality of his measurement equipment and adapt it more closely to his process by means of upgradeable software.

At Anuga FoodTech 2012, which will be held from the 27th to the 30th of March 2012 in Cologne, the latest development in the field of sensor technology will be.

Fouling probe (Neosens).

Italian Food & Beverage Technology - LXV (2011) october -

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ANCILLARY EQUIPMENT

INDUSTRIAL METAL DETECTION SYSTEM

Regulation (EC) No. 852/2004 and FDA Code Title 21 CFR110 require that effective measures shall be taken to protect against the inclusion of metal in food.

CEIA presents the best metal detection solution for compliance with them.

Ceia THS 21 Metal Detection System is a highly sensitive and high-precision measuring instrument; its detection, construction quality and reliability characteristics make it the most suitable and effec-

tive solution for the automatic elimination of metal contaminants. In this manner, the requirements regarding security, integrity and traceability are satisfied.

As FDA Code Title 21 Part 11 prescribes, rigorous criteria for access to programming and computer data protection have been fully adopted in the CElA THS 21 Series firmware. A new function, simply activated by pressing a dedicated key,

allows the most frequentlyused functions to be directly recalled. These functions are programmable by the operator, and maintain the access protection criteria according to FDA requirements.

A capacious incorporated memory allows up to 500 products to be stored, each identifiable by a specific alphanumeric string. The products are automatically listed in alphabetical order, and searches are facilitated by

the progressive recognition of the characters selected on the keypad.

The data relating to each detection and ejection stored certify production quality, the inspection itself and programming operations, as well as the periodic functional test phases using standard test samples. Moreover, continuous Auto-Test function ensures the maximum production safety. Special electronic stimuli are sent to the transmis-

Mayonnaise Homogenizer

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From 1982 we produce PLANTS & MACHINES FOR THE FOOD INDUSTRY

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GS ITA T LIA srl Via Stelvio, 193 - 21050 Marnate (VA V ) Italy - Te T l. +39 0331 389142 - Fax +39 0331 389143 www.gsitalia.com - info@gsitalia.com

sion and reception chain of the THS 21 Metal Detector Series, causing variations in the detection signals which provide checks on detection characteristics. These variations are compared with the reference values stored in the factory at the time of the calibration test. This produces an automatic certified check of the systemâ&#x20AC;&#x2122;s sensitivity; any deviations from permitted tolerances are followed by a signal and the anomaly is recorded.

In the THS 21 Series, local connection to the Metal Detector can be made directly

via a Bluetooth device incorporated in the Control Power Box module, without physical contact, with a consequent saving of time and greater safety for technical and operational personnel. The Bluetooth connection can be used for programming, monitoring of the signals via the CElA MD-Scope program and the transfer of the data contained in the Metal Detector events memory.

(Ceia - Zona Industriale Viciomaggio 54/56 - 52041 - Arezzo Italy - Tel. +39 0575 4181 Fax +39 0575 418296 email: info@ceia-spa.com)

THS 21 belt conveyor metal detection system (Ceia).

Italian Food & Beverage Technology - LXV (2011) october -

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ANCILLARY EQUIPMENT

FOOD SAFETY AND QUALITY CONTROL RayBox is the new compact inspecting X-ray machine multifunction by Raytec Vision. The inspector meets the requirements of compactness and flexibility in plant design and is particularly accurate in the distribution of components and in the focus of rays, thus reducing the necessary energy for the X-ray inspection process. Convenient access to the machine makes it very easy to make checks and routine maintenance.

According to the specific application, RayBox is equipped with different power generators for pipe, can, and belt respectively. The non filtered liquid product can be analyzed

continuously by the system which allows metallic foreign bodies to be found from 0.8 in size up to 2 mm pieces of glass. The machine is available for diameters of 50 and 100 mm and equipped with 3-way rejection valves. The system can inspect cans from 400 g to 5 kg, brick heights up to 210 mm with no need of an external tunnel due to the low energy emission and the conveyor belt is straight without curves.

RayBox is also ideal for bulk products, which are packed in boxes or envelopes, as dimensions have widths (200 mm max) inversely proportional to the height (max 120

mm). The heart of the RayBox system is the CVS software, with advanced algorithms that allow even very complex calculations to determine the presence of defects and foreign bodies. The detection capacity depends on the configuration of the product and container. The interface will automatically put in evidence, for any rejection made, the thresholds involved in the type of defect. There is, therefore, an immediate picture of the situation so the operator can make safe decisions about how and what to possibly change to increase or decrease the sensitivity.

(Raytec Vision - Via Paradigna

RayBox inspecting X-ray machine (Raytec Vision).

94/a - 43122 Parma - Italy Tel. +39 0521 303427 Fax +39 0521 339325 email: info@raytecvision.com)

THERMAL TRANSFER DIGITAL PRINTING Eidos is the leading Italian company for the design and manufacture of printers for labelling, marking and automatically encoding industrial products. The technology has been developed and perfected over 35 years of growth of the company.

Eidos proposes the â&#x20AC;&#x153;thermal transferâ&#x20AC;? digital printing technology. It is a very advantageous solution: clean, ecological and safe for the operator because it does not use solvents. Above all, it is

a technology that enables variable data such as expiry dates, numbers in ascending or descending order, barcodes, 2D codes, identification codes, etc. to be printed in real time. The result is that Eidos printers permit direct encoding on the production line.

Each Eidos product is born from a completely independent and original idea, both in terms of hardware and software. This enables highly efficient solutions and applica-

64 - Italian Food & Beverage Technology - LXV (2011) october

tions to be developed, many of which are protected by international patents.

From the beginning, Eidos has been a byword for efficiency and reliability. A brand that has known how to grow by expanding and continuously improving its range of products and services until it could be presented as a complete structure. A company that is able to support the customer from the design of the system to operational assistance with the installed products.

Eidos machines are born from the ideas and design talent of outstanding specialized engineers and are made entirely in independent workshops using only Italian technology.

Swing is the electronic thermal transfer printer able to print directly and automatically on the plastic or paper film used on packaging machines. It is used to encode with text, barcodes and logos that can be easily changed, the various production lots with extreme

flexibility and high print quality and speed. The printing is made directly on the production line, enabling the product to be personalised as it is packaged, thus avoiding having to keep a large stock of pre-printed rolls.

The Electronic Unit has a 5.7â&#x20AC;? graphic colour display with touch screen in order to allow viewing of the text which is being printed and makes setting the parameters easier and more intuitive.

The printer is available in different versions for intermittent, continuous, and multi-tracks type packaging machines, and for printing on medical bags, cardboards, cards, tags, blisters, bags, identifying arm bands, flexible sleeves, and glossy leather.

(Eidos - Via dellâ&#x20AC;&#x2122;Industria 11 ZI Fontaneto - 10023 Chieri TO - Italy - Tel. +39 011 947781- Fax +39 011 9477865 - email: eidos@ eidosspa.it)

The Swing printer (Eidos).

Italian Food & Beverage Technology - LXV (2011) october -

65

PACKAGING MATERIALS

PRESERVING THE SHELF-LIFE OF THE PRODUCT

Eurekabox is the range of packaging developed by Tecnowerk that meets all the demands for safety and function in the food industry. Eurekabox has met those demands by producing the ideal packaging for food products, because it is designed to preserve all the sensory appeal of the food and make it stand out on the shelf. To guarantee brand awareness and visibility, all packaging can be fully personalised, in both colour and shape, with labelling affixed to all parts of the surface, even when the product has been consumed.

Here is how Eurekabox works, at every stage in its lifecycle.

• Packaging and communications: every Eurekabox pack can

be fully personalised with IML labelling.

• Transport: Eurekabox packaging has been designed to optimise pallet stacking, for safe and trouble-free transport.

• Shelf display: the personalised shapes and the brand and product information labelling all over the packaging create immediate visual impact, highlighting the product’s uniqueness whether it is displayed on shelves or in chilled or freezer cabinets.

• Safety: consumers can rely on Eurekabox packaging, made from non-toxic, completely recyclable PP, thanks to our strict in-house standards and BRC/ IoP quality certification. What’s more, the patented Eurekabox anti-tamper closure system ena-

Eurekabox, the high-visibility pack (Tecnowerk).

66 - Italian Food & Beverage Technology - LXV (2011) october

Eurekabox, safety guaranteed by the anti-tamper system (Tecnowerk).

bles consumers to check the quality of the product immediately.

• Use: The tough, functional material not only guarantees safety but can be used to keep the product in after opening.

• Re-use: the long-lasting material means that once the product has been consumed, the packaging can live on, keeping the brand in the public eye.

Tecnowerk places its experience at the disposal of the customer, employing all the expertise in customising packaging, seeing the whole process through from design, to prototyping to production. Eurekabox represents the ideal fast and accessible packaging solution for food industry companies.

(Tecnowerk - Via Angelo Arboit 1 - 32030 Arsiè - BL - Italy Tel. +39 0439 750038 Fax +39 0439 759161 email: eurekabox@tecnowerk.it)

Eurekabox, tough, functional and long-lasting (Tecnowerk).

INNOVATIVE AND COMPOSTABLE FILMS Taghleef Industries, headquartered in Dubai, is one of the international suppliers of BoPP and CPP and recently BoPLA films. Recently, it has launched its extensive range of innovative products primarily for the food and beverages sectors.

New Nativia compostable BoPLA films, made from annual renewable sources, provide outstanding optical properties (high gloss, low haze), superior mechanical strength, a strong seal even at low temperatures, excellent twist and dead fold properties, and a high moisture transmission.

Nativia NTSS (transparent) and Nativia NZSS (metallised) are the right choice for food packaging and pressure sensitive applications.

A complete range of films specially developed for the In-Mould Label market, consolidated products with excellent performance for both their aesthetic features and highquality workability in transparent for a “no label look” or white voided for a shinier finish and larger size containers.

Self Adhesive Labels with face films featuring excellent transparency specially tailored for

PACKAGING SOLUTIONS Masterpack is specialized in designing and producing industrial flexible packaging and it has gained significant experience in Italian and International markets, thanks to its skill in the flexographical printing field which guarantees the excellence of the final result, along with a quality as good as a rotogravure print.

The three innovative Masterpack solutions are Masterzip, Masteroven, and Masterlabel.

Masterzip is characterized by the Inno Lock patented system, suitable for wrapping ready salads, frozen foods, cocoa,

and dried fruit. With this system, the company supplies reels with zipper applications on PE or laminated films (PET/ PE OPA/PE PET/ALU/PE OPP/ PE). Barrier holding for modified atmosphere wrapping is also provided. Masterzip is also usable on vertical and horizontal wrapping machineries with only a simple modification to the forming tube neck.

Masteroven is the innovative laser micro-perforated film to be placed directly in the microwave oven without the need to be perforated or pre-cut. While cooking, the film allows pres-

“no label look” applications and white voided with high yield and white opaque appearance suitable for most of the simple decoration applications. WAL reel-fed and cut-stack applications in clear, white voided and metallised films which are appreciated for their high yield.

High gas barrier films, in transparent and metallised, are technologically advanced films able to extend the shelflife and maintain product performance (freshness, flavours, aroma). This film range means a smaller quantity of raw materials used, whilst maintaining the protection performances high and also having a reduced impact on the environment.

(Taghleef Industries - Via E. Fermi 46 - 33058 San Giorgio di Nogaro - UD - Italy Tel. +39 0431 627111 Fax +39 0431 621135 email: staff@ti-films.com)

sured vapour to leave the package preserving the fragrance and nutritional characteristics of the content. It is the appropriate package for fresh or frozen vegetables and ideal as a top for trays containing ready cooked meals.

Finally, Masterlabel is a revolutionary re-closable system realized by Masterpack after years of research and development.

It is applied directly onto the film with no modification to the wrapping nachines. It can be applied on all films, from thin polypropylene to three layered film including aluminium, and the adhesive strip provides a barrier even for gasses used in modified atmosphere packaging. It is not suitable for pow-

dered products and freezer storage, for which the company recommends the application Masterzip.

(Masterpack - Via G. Ferraris 9 - 21020 Monvalle - VA - Italy Tel. +39 0332 799258 - Fax +39 0332 799357 - email: info@masterpack.it)

Candies wrapped with Nativia compostable BoPLA film (Taghleef Industries).

Masterlabel, a revolutionary re-closable system (Masterpack).

Italian Food & Beverage Technology - LXV (2011) october -

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PACKAGING TRENDS

FOOD CONTAINER DEMAND IN THE USA

US demand for food containers is forecast to increase 3.0% per year through 2015 to $26.7 billion, or nearly 300 billion units. Advances will be based on an expanding population base, improved real growth in disposable personal income, smaller household sizes, consumer demand for foods offering a combination of convenience and value, and heightened usage of value-added packaging providing enhanced freshness protection and conven-

US food container demand in million dollars (The Freedonia Group). % Annual growth Item

2005

2010

2015

2005-2010

2010-2015

Food container demand

19,120

22,950

26,650

3.7

3.0

Bags and pouches

7,615

9,325

11,280

4.1

3.9

Rigid containers:

11,505

13,625

15,370

3.4

2.4

paperboard

4,504

4,920

5,330

1.8

1.6

metal

3,370

3,920

4,050

3.1

0.7

plastic

2,721

3,860

5,065

7.2

5.6

glass

910

925

925

0.3

--

ience of use. Unit expansion will be aided by the growing popularity of single-serving packaging in an increasing range of applications. These and other trends are presented in â&#x20AC;&#x153;Food Containers: Rigid & Flexibleâ&#x20AC;?, a new study from The Freedonia Group.

Plastic containers, and bags and pouches will experience the fastest growth among food container types, continuing to supplant paperboard, metal and glass containers. Plastic container advances will be driven by advantages over glass, metal and paperboard alternatives, including light weight, strength, heat resistance and barrier properties.

Plastic containers have a well-

68 - Italian Food & Beverage Technology - LXV (2011) october

established presence in many markets and their combination of light weight and good barrier performance will propel continued growth. Aboveaverage growth for bags and pouches will be the result of cost and performance advantages that will enable continued inroads into rigid packaging applications. Moreover, inherent sustainability qualities of bags and pouches, such as reduced material requirements and shipping costs compared to rigid containers, will drive gains as brand owners seek to reduce the environmental footprint of their packaging.

Paperboard container demand will benefit from further introductions of microwave-

able foods, which often use susceptor-equipped folding cartons for improved microwave oven performance.

Aseptic cartons will gain ground against metal cans in uses such as soups and canned specialties, and sauces and condiments.

Metal can demand will be supported by advantages of long shelf life, improved convenience via easy-opening tops and the positioning of canned foods as a means of controlling food expenditures.

Glass food container demand will be helped by a premium image, which will promote opportunities in the growing organic and/or natural foods segments.

MEAT AND SEAFOOD PACKAGING MARKET The report “Meat, Poultry & Seafood Packaging” by The Freedonia Group presents these data: demand for meat, poultry and seafood packaging will increase 3.0% per annum to $9.2 billion in 2015.

Gains will be fueled by expanding meat, poultry and seafood production for the domestic market, as well as rising export opportunities to Countries such as Japan and Chile. Packaging demand will also be stimulated by the ongoing shift to case-ready packaging by many retailers as a means of reducing in-store labor costs.

Flexible packaging demand growth will continue to outpace that of rigid packaging. Gains will be bolstered by good opportunities for high barrier film and pouches. Demand for high barrier film will benefit from a favorable outlook for case-ready packaging, which requires value-added materials to prolong shelf life and protect

contents during shipping and handling. Pouch demand will be driven by further inroads by retort pouches into traditional can applications and healthy gains for stand-up pouches in frozen meat, poultry and seafood applications.

Gains for rigid packaging will lag those for flexible packaging, reflecting maturity in the large corrugated box segment and minimal advances for metal cans. However, plastic containers and trays will post robust gains. Demand for plastic containers will be driven by heightened demand for prepared meat and poultry items in supermarkets and other retail locations as a result of consumer preference for convenience foods that require little or no preparation. Tray demand will be aided by the growing use of case-ready packaging, which often employs larger foam or more costly rigid barrier trays. Increasing use of more expensive biodegradable trays will also stimulate value gains. Demand for packaging accessories will benefit from

regulations requiring nutrition information and country-of-origin labels on a variety of meat and poultry items.

Meat applications will continue to account for the largest share of packaging demand as a result of red meat’s status as a favored main dish in the foodservice sector and the growing presence of caseready meats in retail sites.

However, demand growth in meat applications will lag the pace of poultry and seafood due to concerns over the fat and cholesterol levels of red meat. Although seafood applications will account for the smallest portion of packaging demand, gains will outpace those for meat and poultry as a result of seafood’s perceived health benefits.

US meat, poultry and seafood packaging demand in million dollars (The Freedonia Group). % Annual growth Item

2005

2010

2015

2005-2010

2010-2015

Packaging demand

6,300

7,920

9,180

4.7

3.0

Rigid packaging

3,553

4,425

5,010

4.5

2.5

Flexible packaging

2,415

3,090

3,705

5.1

3.7

332

405

465

4.1

2.8

Packaging accessories

Italian Food & Beverage Technology - LXV (2011) october -

69

PACKAGING TRENDS

DEMAND FOR ACTIVE AND INTELLIGENT PACKAGING GROWS The Freedonia Group reports that demand for active and intelligent packaging is forecast to climb 8.0% annually to $2.3 billion in 2015, significantly outpacing overall packaging demand. Advances will be driven by the availability of products with more reasonable price points and those offering enhanced shelf life and/ or improved quality. Additionally, gains will be supported by new mandates aimed at improving food safety and by the leveraging of smartphone applications to bring interactivity to packaging.

Demand for intelligent packaging is expected to expand at nearly 20% annually to $370 million in 2015, propelled by rapid growth for Quick Response (QR) and other twodimensional (2D) barcodes.

Demand will also be fueled by greater use of time-temperature indicator (TTI) labels and tags

due to the increased presence of temperature-sensitive drugs and new regulations calling for increased track and trace capabilities with perishable foods.

Demand for active packaging is projected to increase 6.5% per year to $1.9 billion in 2015.

Gains will be driven by aboveaverage advances for gas scavengers, the result of expanded applications for oxygen scavengers in food, beverage and pharmaceutical packaging.

Additionally, growth will be propelled by solid prospects for susceptor packaging in applications other than microwave popcorn and robust increases for self-venting packaging.

Food and beverages were the two largest markets for active and intelligent packaging in 2010. Above-average gains in food uses will be based on heightened requirements for longer shelf life for processed foods and packaged fresh foods containing fewer or no preservatives. Moreover, opportunities will reflect the need for enhanced tracking and tracing

capabilities with perishables in light of the passage of the Food Safety Modernization Act of January 2011. The pharmaceutical market is expected to post the fastest growth through 2015,

driven by the health care needs of the aging US population, along with the increasing presence of high-value, temperaturesensitive biotechnology drugs in the product mix.

US active and intelligent packaging demand in million dollars (The Freedonia Group). % Annual growth Item

2005

2010

2015

2005-2010

2010-2015

Active and intelligent packaging

1,087

1,545

2,270

7.3

8.0

Active packaging:

1,043

1,390

1,900

5.9

6.5

Gas scavengers

271

510

795

13.5

9.3

Corrosion control packaging

360

345

415

- 0.8

3.8

Moisture control packaging

250

300

365

3.7

4.0

Other

162

235

325

7.7

6.7

44

155

370

28.6

19.0

Intelligent packaging

70 - Italian Food & Beverage Technology - LXV (2011) october

WORLD DEMAND FOR GREEN PACKAGING

World demand for recycled content, reusable and degradable packaging, the socalled â&#x20AC;&#x153;green packagingâ&#x20AC;?, is projected to rise 5.7% per year to $212 billion in 2015 according a new study from The Freedonia Group.

While recycled content packaging will remain by far the largest product type through the forecast period and beyond, this segment will see the slowest increases due to the maturity of products such as metal cans and glass containers. On the other hand, above-average demand growth is expected in reusable and degradable packaging. In particular, demand for degradable packaging will continue to see double-digit annual growth rates.

Gains in recycled content packaging will be supported by increased collection activity and processing capacity, coupled with greater use of recycled content packaging by firms seeking to demonstrate environmental responsibility and differentiate their products.

Demand for reusable packaging will be boosted by an acceleration in global manufacturing activity. Degradable

packaging will continue to see the fastest advances in demand, but will only account for approximately one percent of the overall green packaging market through 2015.

The Asia/Pacific region will see above-average gains and remain the largest regional market in the world, due to its large food and beverage industries (which represent the main green packaging applications). Central and South America, Eastern Europe, and the Africa/Mideast region will also experience above-average growth, though advances in these areas will stem from smaller bases (collectively, these three regions only ac-

counted for 12% of global green packaging demand in 2010). Overall, some of the fastest growth will be seen in Asia, specifically in India, China and Indonesia. Other developing countries such as Russia, Turkey, Brazil and Mexico are also expected to see healthy gains.

The US, which accounted for 23% of global sales in 2010, is the largest national green packaging market in the world by a wide margin.

Other large, generally mature markets include Japan and Germany. While Japan will remain one of the largest markets in the world, the country is forecast to see the slowest

growth rate through 2015.

Nonetheless, good opportunities will still be found in developed Countries, especially for degradable packaging products.

World green packaging demand in billion dollars (The Freedonia Group). % Annual growth Item

2005

2010

2015

2005-2010

2010-2015

Green packaging demand

128.8

160.8

211.8

4.5

5.7

North America

38.4

44.6

54.3

3.1

4.0

Western Europe

36.6

41.5

50.8

2.5

4.1

Asia/Pacific

40.6

55.8

79.1

6.5

7.2

Other regions

13.2

18.9

27.6

7.5

7.9

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PACKAGING TRENDS

AMCOR LEADS EUROPEAN PLASTICS PACKAGING INDUSTRY

Recent changes in the structure of the plastics packaging industry have been documented in a new report from Applied Market Information. Updating its survey of the leading 50 plastics packaging producers in Europe, AMI has found that the sector has recovered quickly from the effects of the recession leading to a spate of merger and acquisition activity as the leading groups increasingly focus on core activities.

The major change that has occurred in recent years was Amcor’s acquisition of Alcan’s flexible packaging business in 2010 further reinforcing its position as Europe’s largest plastics packaging producer in

terms of value. This acquisition followed earlier divestments by Amcor of its rigid packaging operations to focus more on its consumer flexible packaging business in Europe.

Other significant changes include Huhtamaki’s divestment of most of its rigid plastics packaging operations and RPC’s acquisition of Superfos to enhance its position as a supplier of injection moulded containers. Rexam is another major packaging group which has chosen to divest various food packaging plants to focus on healthcare and beauty packaging.

The second largest company – and the largest packaging

producer in volume terms consuming in excess of 700,000 tonnes of polymer/year at its European plants – is the AustroGerman group, Alpla. Unlike most other leading players, this group continues to grow its business mainly by investment in greenfield and in-plant factories. The last five years have been a particularly intense period of growth for Alpla having added nearly 40 new sites worldwide for the manufacture of various bottles, containers, and closures.

In AMI’s analysis speciality food packaging producer Sealed Air Corporation ranks as the third largest producer with plastics packaging related

sales in Europe in excess of one billion Euro for 2010.

Challenging for that spot in 2011 will be RPC following its acquisition of Superfos which was completed in February 2011 so not taken into account in AMI’s listing. The combined sales of these two businesses is expected to top Euro 1.1 billion with a polymer purchasing requirement in excess of 300,000 tonnes. RPC’s strategy has been to grow its business through such strategic acquisitions, although rising costs have also seen the group review its operation to ensure that it focuses on the most appropriate and attractive plastics packaging businesses.

Top 10 plastics packaging producers in Europe by value (AMI).

Company

Head office location

Sector

Plastics technology used

Amcor

Australia

Flexible/Rigid

Injection moulding/film extrusion

Alpla-Werke

Austria

Rigid

Blow moulding/injection moulding

Sealed Air

USA

Flexible/Rigid

Film extrusion/sheet extrusion

Aptar Group

France

Rigid

Injection moulding

Linpac Group

UK

Flexible/Rigid

Film extrusion/sheet extrusion/injection moulding/rotational moulding

RPC

UK

Rigid

Blow moulding/injection moulding/sheet extrusion

Constantia Flexibles

Austria

Flexible

Film extrusion

Klöckner Pentaplast

Germany

Rigid

Sheet extrusion/calendering

Promens Group

Iceland

Rigid

Blow moulding/injection moulding/sheet extrusion

APPE

UK

Rigid

Blow moulding/injection moulding

72 - Italian Food & Beverage Technology - LXV (2011) october

Technologies & Solutions for the Food Industry

Welcome to the

Food Factory

18 21October Parma - Italy www.cibustec.it

Fruit & Vegetables Milk & Dairy Meat & Seafood Bakery & Cereals Confectionery Beverage

At the same time

15-19 OCTOBER 2011 www.wds2011.com

MARKETING REPORTS

CONSOLIDATION IN PRIVATE LABEL

Private label is expected to double its market share to 50% by 2025. Not only will this growth change the appearance of retailers’ shelves, but it will also cause gradual changes in the competitive landscape on the supply side. Notably, the pressure on

consolidation process differs across categories.

The state of affairs in a category can be mapped by rating the companies in the category by their size, their relative cost advantage and the perceived value of their products, and using that data

Fig. 1 - Market positioning. The strategic challenge for B-brand suppliers.

smaller suppliers will rise. Even more than before, the strategic focus for many suppliers will be on achieving cost leadership. This pursuit of economies of scale is expected to trigger a wave of specialisation and consolidation among smaller suppliers. The pace of this

to create a ‘market positioning diagram’. Comparing the diagram to six archetypes representing the stages of maturity reveals how mature the category is. This process grants insight into the common drivers of the consolidation process. The catalysts and

74 - Italian Food & Beverage Technology - LXV (2011) october

hurdles identified provide a clue to the market dynamics and consolidation pace that are to be expected in different categories.

SUPPLY LANDSCAPE CHANGING DRASTICALLY The private-label market is set to grow dramatically: the global market share of private label currently stands at about 25% and is expected to double to about 50% by 2025.

As both food retailers and consumers need A-brands, these are expected to maintain their market share.

The growth of private label will be at the expense of Bbrands. The resulting volume losses are expected to weigh heavily on production utilisation rates. As many categories are already characterised by production overcapacity, and as asset utilisation rates are key to staying out of the red, the volume squeeze will fuel severe price competition on the B-brand and private-label supply side. To cope with the increased competitive pressures, B-brand suppliers need to pursue market niches or production scale. The challenge for B-brand suppliers will be

to pick their battles carefully.

A market positioning diagram rating companies on their cost advantages relative to their competitors and the perceived value of their products helps to visualise the issues (Fig. 1).

Suppliers either want to go ‘up’, increasing the perceived value of their products and the prices those products command, or ‘right’, lowering costs. Trying to do both at the same time seldom leads to a win-win situation.

THE EMERGENCE OF PRIVATE-LABEL SPECIALISTS The squeeze among B-brand suppliers will affect the private-label market as well.

Triggered by the growth in private-label demand, many Bbrand suppliers will be eyeing the production of private-label products to restore/retain production utilisation rates. In a highly competitive market space, food retailers set the purchasing price, which trends to the variable cost level of the cheapest producer. This provides a strong incentive among private-label suppliers to produce ‘more of the same’, pursue cost leadership (e.g.,

through leveraging overhead, increasing asset utilisation, reducing waste levels/switching times) and specialising in private-label production.

However, specialisation in private-label supply is motivated by more than just cost leadership. As private label gains a larger share of the retailer’s wallet, the requirements for private-label products will be greater in terms of traceability, health, quality control, consistent stocking levels, new product development and internationalisation, among other things.

Risk reduction also plays an

DIFFERENCES IN MATURITY LEVELS BETWEEN PRODUCT CATEGORIES The quest for economies of scale is bound to lead to a consolidation wave among private-label specialists. The timing of this consolidation wave will depend on the maturity of each product category. No two product categories mature at the same rate. Each category has its own structure shaped by factors such as the presence of brands, the availability of raw materials, barriers to entry, regulation, potential

base. The most appealing and/or efficient companies surface as so-called local heroes in phase II. These local brands start leveraging their competitive advantage abroad and start turning into true A-brands in phase III. A-brands only work if they have top-2 positions, so in phase IV the brand space is likely to consolidate quickly. In a broad sense, this is what has been happening over the past few years as A-brand powerhouses like Unilever, Nestlé, Danone and Kraft have thoroughly reshuffled their portfolios. The

Fig. 2 - Supply structure changes over time. Accelerated by growing private-label share.

important role in pursuing scale. Scale should allow for more efficient production and the ability to leverage specific client requests in an international context. Finally, scale and internationalisation reduce client dependency and strengthen the supplier’s position on the sourcing side.

economies of scale, food miles and retail attention.

Although the speed at which categories mature differs, they all seem to go through a similar consolidation process (Fig. 2).

Young, phase I product categories have many entrepreneurs and a scattered supply

smaller companies without cost leadership and pricing power are left to look for ways to survive in a more competitive market. Specialisation into niche markets or private label could help these companies improve their returns in phase V by either improving their perceived

value or slashing costs. The companies struggling for survival tend to be small in size and large in number; severe price competition turns this race to specialise into a consolidation wave, the result of which is phase VI. In the most mature categories, very few companies with relatively high costs and relatively low prices remain in the market.

A mature market is divided between A-brands, niche brands and a few large private-label producers.

MEASURING MATURITY The maturity of a product category can shed some light on the market dynamics and the consolidation pace that are to be expected.

This is best illustrated by examining a few specific product categories. In the case of ‘chilled ready meals’ or ‘margarine’, determining the maturity level is relatively straight-forward. They are in phase I and phase VI, respectively. ‘Frozen vegetables’ presents a challenge: based on economies of scale and product characteristics, ‘frozen vegetables’ would fit into phase VI even though fragmentation levels in this category are still very high.

Beer, on the other hand, has all the characteristics of a phase II local-hero market, yet it is rapidly on its way to a final consolidation round. Clearly, a more comprehensive way to capture the maturity level of a product category is needed.

Italian Food & Beverage Technology - LXV (2011) october -

75

MARKETING REPORTS

MARKET POSITIONING VS. RETURN ON CAPITAL EMPLOYED In the market positioning diagram, suppliers are expected to improve their market position by either becoming more efficient in the production process (‘relative cost advantage’) or by being able to charge a higher price for the products they manufacture (‘perceived value’).

In essence, an asset turn graph uses the same param-

and high margins; the most efficient companies are in the two right-hand quadrants.

Managing at least to keep their costs low, and staying out of the competitive heat should render higher profitability margins in the upper left quadrant. Here again, the bottom-left quadrant, where both efficiency and margins are low, is the least attractive position.

In a scale-led environment like the food industry, cost leadership and asset utilisation

parisons are far from perfect, but this data will at least allow us to analyse the current state of affairs in various product categories.

DIFFERENCES IN CONSOLIDATION PACE The consolidation process among private-label specialists, who generally thrive in maturity level categories V or VI, follows different timelines in different product categories.

The ROCE-based market

Fig. 3 - Consolidation and maturity level differences between categories.

eters. To improve its return on capital employed (ROCE²), a company must either raise its asset turn by using its capital more efficiently or generate a higher EBIT margin. The outcomes are also similar. The best ROCEs are found in the upper right quadrant, among companies with low costs

are closely linked. It therefore makes sense to use asset turns as a proxy for cost leadership.

Similarly, although there is more to generating higher EBIT margins than just offering a differentiated product, a favourable consumer perception is an important prerequisite for financial success. These com-

76 - Italian Food & Beverage Technology - LXV (2011) october

positioning diagram (Fig. 3) reveals the catalysts and hurdles in the consolidation process.

The diagram representing the fully matured ‘margarine’ category neatly reflects one strong A-brand player, a sizeable niche brand and two large private-label specialists, all of them in the quadrants where

we would expect them to be.

Also, categories like ‘dairy’ and ‘orange juice (100%)’ are well on their way to phase VI. Despite the typical phase IV market characteristics of categories such as ‘sauces’ and ‘frozen vegetables’, these categories show no signs of consolidating into phases V and VI. There are some common factors that either drive or hinder the consolidation process.

TO CONSOLIDATE OR NOT? The conclusion that private label is set to expand its footprint, B-brand suppliers are facing most of the pressure and private-label suppliers are expected to consolidate into private-label specialists leaves one important question unanswered. ‘How important is this consolidation trend for the product category that I am active in?’

There is no single answer.

Each product category is different and therefore has to be assessed on its own merits.

Mapping different product categories along a maturity scale reveals some general conclusions regarding the pace of consolidation. The pace appears to depend on catalysts such as the interest of private equity or A-brand presence, and typical consolidation hurdles such as physical distance, consumer perception, ownership structures and low barriers to entry.

Rabobank www.rabotransact.com

The paper or the web? ...here you can browse both

MARKETING REPORTS

NEW ROLE FOR CHINA AND INDIA IN GLOBAL DAIRY MARKET Developments over the last 12 months have changed Rabobank’s view on the likely role of China and India in the world marketplace through to 2014.

Long advocates of the likely selfsufficiency of these markets, Rabobank now believes that China faces a structural market deficit that will be difficult to erode in coming years, and even India is likely to call on the world market more frequently over the next three to four years. And as we learned in recent years, when China and India come calling, the international market feels their presence.

The arrival of these two giants on the world stage will impact many players, both inside and outside the Countries themselves.

In terms of the general market outlook, it broadens the basis for our medium-term story: another source of demand has arisen for internationally traded dairy products, and that demand will be difficult to fill without a sustained period of high prices to encourage more milk contributions from higher cost regions.

However, while improving the prospects for the continuation of high prices, it doesn’t mean that prices will be even higher-due to the simple fact that buyers’ willingness to pay ultimately limits price upside in dairy.

For processors, the rise of China and India – in terms of both domestic growth and expanding trade requirements – is a difficult opportunity to ignore. Both markets offer a range of prospects for

companies with well-considered strategies, whether seeking export opportunities, selling know-how and services, or investing on the ground to generate milk or dairy products.

Processors will also likely see more of Chinese companies, particularly beyond the borders of the Middle Kingdom, as the Chinese continue to contemplate closer relationships and offshore investments to secure supply going forward.

For farmers, China and India are the new faces of a global market that has undergone substantial changes in recent years. Most evidence suggests that producers’ adjustment to this new operating environment will be very much an ongoing process. Deleveraging and refocusing on returns apart from capital gain are likely to continue for several years, though it should yield a group of farmers that has evolved to survive and thrive in a world of high and volatile prices on both sides of their business.

In the Northern Hemisphere, the structural increase in the price of dairy commodities (and inputs) is impacting the efficacy of industry support measures (in the US and the EU) and highlighting the costs of imperfect engagement with the world market (in the US). Careful consideration of how to best address these challenges are required, for responses now will shape industry fortunes for many years to come.

Recent years have brought such

78 - Italian Food & Beverage Technology - LXV (2011) october

extraordinary gyrations in the global dairy market that the casual observer might be forgiven for concluding that there is no actual trend at all. However, peering through the fog of market volatility, it soon becomes evident that some crucial structural shifts have in fact occurred. Notable amongst these are: - global dairy commodity prices have indeed shifted to a higher average trading range; - higher dairy commodity prices have been manifest along the supply chain in higher prices at retail and farm-gate levels; - farmers in export-oriented regions have fared better, narrowing traditional premiums for raw milk prices in the United States (US) and the European Union (EU); - regional commodity markets are showing signs of convergence.

As Rabobank foreshadowed in previous years, it appears we have indeed entered a new market era. However, structural change does not herald the end of commodity market cycles, and 2010 has been no exception.

The first half of the year brought what could be characterised as a supply-driven price recovery in world markets. In a lagged response to low milk pricing during the global financial crisis, milk production fell for the better part of a year from July 2009. And with existing stocks either not for sale or of the wrong product types, even the modest demand recovery evident in 1H

2010 was sufficient to sustain high commodity pricing in international trade.

The cycle turned somewhat in 2H 2010, as the supply tide started coming in again. Milk production began an expansionary phase from May 2010 as farmers responded to improved milk prices, US industry price signals began diverting product to the world market, and EU intervention stocks were put up for sale. With demand likely to have softened over the same period, partly reflecting the pace of the global economy itself, international market prices softened again in the back half of the year. Only vigorous buying from Russia, in the wake of a savage drought, and the ongoing strength of Chinese imports looked set to save the market from a substantial price fall as 2010 was drawing to a close.

OUTLOOK FOR 2011 While uncertainty remains high, Rabobank anticipates that the global dairy market will again remain tight in 2011. Given the influence of higher feed costs, ongoing requirements for farmers to reduce debt levels and the likelihood of limited Southern Hemisphere growth beyond New Zealand, the current phase of supply growth may well prove relatively weak and short- lived by the standards of previous cycles.

Meanwhile, dairy consumption is expected to strengthen, supported by improving labour markets in the west, strong economic growth in import regions and strong buying from China. www.rabobank.com

CONSUMER MARKETS OF THE FUTURE ARE SHAPING Euromonitor International has identified the five biggest global trends that are influencing consumer markets and business environments.

Embracing these will enable companies to identify the target markets of the coming years.

The most important trend is the shift in global power to the East. Asia Pacific will account for 43% of world GDP in 2020 in PPP terms and emerging Countries will play a larger role in world exports and

global production. However, world commodities and natural resources are under pressure and the trend of greener attitudes will prevail amongst consumers. Businesses can respond by embracing more efficient technologies and alternative energy sources.

The expansion of the global middle class will continue to lead to rising prosperity, enabling greater discretionary spending. Consumer spending per capita in 2011-2020

is projected to increase by 32.4% in real terms in developing countries compared to 15.4% growth in advanced economies.

Consumer market profiles will also be shaped by record ageing and urbanisation. 1-in10 global consumers will be aged 65+ in 2020. By 2050, 70% of the world population will be urban according to the UN. Finally, the digital revolution is set to intensify. There will be 3.8 billion Internet users

in the world in 2020, while near universal mobile phone penetration will be achieved.

Despite the opportunities that global trends present, they also create challenges.

For example, per capita disposable incomes will remain significantly higher on average in developed economies compared to emerging markets. Consumer goods companies will need to strategise depending on the Country they are targeting. However, the long term investment potential presented by embracing global trends will far outweigh the challenges.

ALBA & Teknoservice s.r.l.

Via delle Industrie, 16/B - 35010 VILLAFRANCA PAD. (PD) - ITALY Tel. +39 049.9070380 - Fax +39 049.9074042 www.albaequipment.it e-mail: sales@albaequipment.it

NO BETTER WAY TO MAKE PASTRY Italian Food & Beverage Technology - LXV (2011) october -

79

NUTRITION

TIME TO FIND THE RECIPE FOR HEALTHY AGEING IN EUROPE

Better living conditions, healthier lifestyles and better education, as well as greater access to quality healthcare services have meant that Europeans can expect to reach 78 years of age (an increase of six years compared to the 1980s). The increased life expectancy, in combination with the low birth rates observed in Europe, results in a dramatically growing proportion of elderly in the population, predicted to reach 40% by 2030. Hence, improving health in our seniors will not only save them from the sufferance of age-related conditions, but it will also ease the burden on society

through reduced medical and social costs.

Diet is one of many factors – both biological and environmental – that play a role in ageing. By carefully selecting our diet we can affect the ageing process. However, the influence of diet on age-related conditions is a relatively unexplored area of research and it is unclear as to what the optimal diet would be for healthy ageing.

What we do know is that the food we eat can influence the development of inflammation, a natural part of the ageing process. The low-grade, chronic inflammation seen in the elderly

has been shown to be one factor in the development of age-related diseases such as atherosclerosis (thickening and hardening of artery walls with a resultant increased risk for heart disease), type 2 diabetes, and neurodegeneration leading to cognitive decline.

In this regard, the European Commission funded project NU-AGE aims to gain deeper knowledge about the role of diet in age-related inflammation over the next 5 years. It will allow the NU-AGE researchers to identify dietary strategies to meet specific nutritional needs and prevent age-related disease.

To study the effects of the NUAGE food pyramid on health and ageing factors, seniors across Europe will receive dietary advice, fortified foods and other support to adjust their diets to match the pyramid. Food intake data and biological samples, for example blood, will be collected and analysed, and the results compared to those of elderly people not taking part in the dietary intervention. Alongside the dietary intervention, socio-economic determinants for food choice will be investigated and the best ways to communicate dietary recommendations to those over 65 will be explored.

NU-AGE RESEARCH RESEARCH BECOMES FOODS One of the first tasks for NUAGE is to design a food pyramid for those over 65 years old. This will be developed from food-based dietary guidelines, illustrating the proportions of different foods that should be included in a balanced diet.

The NU-AGE food pyramid will be designed to meet the nutritional needs of the elderly by emphasising the concept of nutrient density, and appropriate intakes of water, dietary fibre, vitamin D and vitamin B12.

80 - Italian Food & Beverage Technology - LXV (2011) october

Based on the knowledge gained about influences of diet on ageing and its potential to help prevent age-related diseases, foods designed specifically for elderly consumers will be developed. NU-AGE will also look into elderly consumers’ understanding and attitudes towards health and nutrition claims on food products in order to identify the best ways to communicate about them.

THE NU-AGE CONSORTIUM The NU-AGE project is led

by Prof. Franceschi at the University of Bologna, Italy, who will coordinate the consortium.

The consortium comprises 31 partners, that cover the wide range of expertise required in the project. A majority of the

partners are universities and other research institutions, but food and drink industry representatives, from small- and medium sized enterprises to big companies, as well as trade associations, also have an important role to play, as well as EUFIC leading the communication activities.

“HIDDEN VEGETABLES”: LESS ENERGY INTAKE AND MORE VEGETABLE CONSUMPTION Consumption of energy-dense food can be reduced if part of a meal is covertly substituted with puréed vegetables. As a positive outcome, energy intake is decreased and vegetables consumed can be increased. This has been reported in the American Journal of Clinical Nutrition.

In a laboratory experiment, researchers from the Department of Nutritional Sciences at the Pennsylvania State University (USA) provided test participants with manipulated meals in order to test for changes in energy and vegetable consumption. In a 3-week crossover study, 20 men and 21 women one day each week were given breakfast, lunch and dinner composed of an entrée varying in energy density (standard: 100%, reduced: 85 or 75%) and a defined set of side dishes. Energy content of the entrée was reduced by means of covert incorporation of puréed vegetables. The re-

searchers monitored total food intake on the three test days and had participants rate hunger and fullness before and after each meal. Food quantities were unrestricted.

The Authors found that the “weight” of the foods consumed did not vary across the different conditions (100, 85, and 75%). Consistently, daily energy intake could be reduced for those participants receiving the 85 or 75% version of the original dish by 202 (±60) kCal and 357 (±47) kCal, respectively. Simultaneously, due to a higher proportion of vegetables in the manipulated meals, overall vegetable intake could be increased from an average 270 g in the 100% condition up to 487 g in the 75% condition, representing a maximum possible increase of 80% in participant daily vegetable intake.

Ratings of fullness and satiety after the meals were consistent over all conditions. Furthermore,

CONCLUSIONS Through its work, NU-AGE will seek to fill the current lack of knowledge on how the whole diet can impact on and counteract age-related diseases and functional decline. This knowledge will be valuable to a wide range of profes-

sional stakeholders to industry and policy makers. Creating awareness and increasing the understanding of the role of nutrition for healthy ageing will support them in their efforts to improve health and quality of life in our ageing population in Europe.

EUFIC

the dishes with added puréed vegetables were rated as similar in palatability across conditions, showing this strategy can help individuals disliking the taste or texture of vegetables.

For the vegetable-fortified carrot bread, the Authors were able to report a significant increase in taste and texture ratings, which means that some food products may be particularly suitable for such modification.

The overall effect of this strategy needs to be investigated

over time to determine whether it can have persistent effects on energy intakes. The researchers show that, when covertly incorporating puréed vegetables into meals, energy density of the daily food intake can be decreased. Reduction of energy intake and increase of vegetable consumption being among the top priorities in healthy eating, findings such as these can provide ideas on changing one’s diet or that of one’s kids.

EUFIC

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NEWS

NEW PRACTICES FOR MARKETING FOOD PRODUCTS WITH HEALTH BENEFITS

2012 will see advertising messages across the functional food market moving in a new direction as the European Commission begins to finalise its draft Article 13.1 “Union List” of permitted health claims.

Stefanie Geiser, regulatory affairs manager at international food policy consultancy EAS, said that with the European Food Safety Authority (EFSA) publishing its final (6th) batch of Article 13.1 claims opinions last August, the Commission remains on track to present its draft Article 13.1 “Union list” in

December 2011 to the Standing Committee.

Whether the Standing Committee will immediately adopt the text is as yet uncertain, as is the length of the Article 13.1 transition period which is expected to expire at some stage in 2012 after the list’s adoption. Geiser said that once the Article 13.1 transition period expires, food companies will face the challenge of having to develop alternative ways of marketing and advertising to communicate health and other benefits of products. While the Union List

82 - Italian Food & Beverage Technology - LXV (2011) october

of approved claims is not expected to be small, with many claims for vitamins and minerals approved, Geiser said companies will have to adapt strategies to benefit as much as possible from the approved claims, and explore new advertising methods for products with ingredients for which claims have not been approved.

“Regulation has a huge impact on marketing, and health claims play an important role in the marketing of health food and nutritional products,” said Geiser. “But they are not the only marketing drive. Additional ways of making products attractive to consumers can be explored, for example, fresh innovative packaging or product label designs, new tastes, and slogans that fall outside of the scope of the EU health claims regulation.”

“Innovation and differentiation can still be achieved through the inclusion of special ingredients, even without making health claims specifically for these,” she continued, “and claims can be made in different ways, for example, by combining ingredients with approved health claims with other ingredients.”

To address how food businesses can benefit from what has already been learnt in the claims

evaluation process, and to help companies offset possible challenges, Geiser and other EAS experts will hold a workshop on 24 November 2011 in Brussels, to give concrete advice on how to tackle the claims regulation.

Titled “Claims: Dealing with the present, planning for the future”, the workshop will give insight into the final expected Article 13.1 Union list, offer tips on how to continue marketing products within the scope of the regulation, explain strategies to best benefit from transition periods, give tips on how to submit successful claims applications to EFSA, clarify the European Commission’s plans relating to claims for botanicals and lay out the future playing field for claims in the European Union (EU).

“Brand names and trademarks expressing health claims, for example, can under certain circumstances continue to be used until 2022 without requiring EU authorisation,” Geiser said.

“Certainly, with the majority of claims opinions for many key ingredient claims remaining unfavourable, if adopted, the current traditional marketing line for health claims will change and many companies will be exploring product reformulations and new marketing ideas.

FIRST EVER GLOBAL GMP GUIDE In June, the International Alliance of Dietary/Food Supplement Associations (IADSA) has released its guide to Good Manufacturing Practice (GMP) for food supplement manufacturers across the globe.

The Global Guide to Good Manufacturing Practice for Supplements gives guidelines for the promotion of best practice in the production of supplements, including manufacturing, quality control, packaging, distribution, and storage.

An important tool for both companies and governments worldwide, the guide covers quality management, premises and equipment, personnel and training, product and process development, manufacture, storage, transport and distribution. It also gives recommendations in areas critical

to the manufacture of high quality products, including the recovery or re-working of materials, documentation, selfinspections, sub-contracting operations, laboratory testing, complaints procedures, product recall and emergency procedures.

IADSA’s GMP Working group and his coordinator Sam Jennings said that they have written the Guide in such a way that it provides advice on all aspects of GMP in a non-prescriptive framework format, which allows for flexibility in application within any region.

The Guide is freely available for download from the IADSA website, as the intention is for the document to be utilised by as many supplement manufacturers around the globe as possible. www.iadsa.org

THE WAY TOWARDS STANDARDISED MICRONUTRIENT RECOMMENDATIONS IN EUROPE Micronutrients, such as vitamins and minerals, are essential for proper growth and development. In Europe, micronutrient recommendations often vary widely between Countries.

Harmonised recommendations based on up-to-date science and improved means to reach them are thus needed.

Funded by the European Commission, EURRECA is a Network of Excellence developing methodologies to standardise the process of setting micronutrient recommendations. It is expected that the results will improve the health of European citizens. To make sure that EURRECA’s activities are root-

ed in sound science and that its outputs are as relevant as possible to those outside the network, EURRECA has established a “Scientific Advisory Group” and a “Users Advisory Group”, both comprising acknowledged experts. www.eurreca.org

BÜHLER COMMITS TO FOOD SAFETY The Bühler Technology Group, a global leader in the field of process engineering, especially production technologies for making foods and engineering materials, is supporting the Global Initiative for Food Systems Leadership (GIFSL) within the scope of multi-year support to the University of Minnesota, Usa. The global GIFSL initiative involves educational institutions in North and South America, Europe, Asia and Africa and is working together with government agencies, private companies from the food sector and no-governmental organizations. It is fostering an inter-disciplinary and inter-cultural network, carrying out training programs to support international cooperation and encouraging strategic partnerships to promote food safety.

Since 2008, more than 500 people from almost 50 Countries have taken part in the GIFSL programs.

As a provider of production technologies for food manufac-

turing, food safety has always been a core theme for Bühler.

The commitment of the globally active group can therefore be viewed as a wider initiative in ongoing efforts to offer optimum solutions for customers, which meet the growing requirements of food safety.

The support of the University of Minnesota as an active member of GIFSL will extend over several years. The funds will be used on the one hand for professional further training programs, and on the other hand to promote cooperation between food manufacturers and providers of the process engineering technologies required for this. This will stimulate attention to hygiene aspects in the planning, construction and equipping of plants.

The primary objective is to improve global systems for ensuring food safety.

(Bühler AG - Gupfenstrasse 5 CH - 9240 Uzwil - Switzerland - Tel. +41 719551111 Fax +41 719553379 - email: media@buhlergroup.com)

Italian Food & Beverage Technology - LXV (2011) october -

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CODEX ON KEY ISSUES FOR FOOD SUPPLEMENT SECTOR IADSA, the leading international expert association regarding the globalisation of food supplement markets and increasing regulatory challenges, reports that the Codex Alimentarius Commission (CAC) has agreed on a way forward for key issues in the food supplement sector such as the steviol glycosides, nutrient reference values, Genetically Modified Organisms and fish oils.

The CAC, the highest decision-making body in Codex, adopted firstly, the “General principles for establishing Nutrient Reference Values (NRVs) of vitamins and minerals for the general population”. It also adopted a “Compilation of Codex texts relevant to the labelling of foods derived from modern biotechnology”, following a decision from its food labelling committee to discontinue work on definitions and labelling conditions

for Genetically Modified Organisms (GMOs) following no agreement, and to develop the compilation of existing Codex texts instead. Thirdly, the CAC endorsed the decision of its Codex Committee on Fats and Oils (CCFO) to develop a “Standard for fish oils”, which will cover oil from fish and shellfish, and on the additives front, it agreed a maximum level for the use of Steviol Glycosides (INS 960) as an additive in food supplements, at the level of 2,500 mg/kg as proposed

by IADSA. This level and use applies only to chewable food supplements.

The meeting, which was held in Geneva on July, has seen significant developments. “We are pleased that the CAC has accepted our scientific and technological justification for the retention of steviol glycosides, and in terms of nutrient reference values, the agreed

84 - Italian Food & Beverage Technology - LXV (2011) october

text includes changes consistent with IADSA position”, said IADSA’s regulatory affairs director David Pineda Ereño.

“The decision to finalise the work on definitions and labelling for GMOs too ends years

of discussion,” he continued, “with some Countries proposing process-based GMO labelling and others proposing GMOs to be declared on the label only when they are present in the final product.”

TECHNOLOGY AND INNOVATION FOR THE BEVERAGE INDUSTRY IN MILAN An overview of the latest solutions on the beverage producing and packaging sector will be displayed at the next Simei, the international enological and bottling equipment exhibition, at its 24th edition from 22nd to 26th November 2011 in Rho (Milan).

“Simei is an international showcase to exhibit all technical innovations that are used in production, bottling and packaging of wine and other beverages”, comments Lucio Mastroberardino, president of Unione Italiana Vini.

In March 2011, according to Istat (National Statistical Institute), the exports of machinery for the food and beverage industries (including components and accessories) have shown a 29% upturn, reaching over 604 million euro, with a trade surplus of 531 million euro.

The positive trend of the production chain and the considerable attendance of companies expected for this year – a data which has been confirmed by the booking, already in June, of 90% of the dedicated spaces – allow the organizers and the ex-

hibitors to be optimistic, hoping there will be a growing number of visitors in view of the closing outcome of 2011, as well as for the opening of 2012. The market of the labelling companies and those specialized in packaging and bottling, which will exhibit in halls 13 and 15 of Simei, recorded reassuring figures in the first months of the year. A slightly more cautious trend is that of the manufacturers of equipment for oil, wine and juice processing that will occupy halls 9 and 11.

The number of Italian exhibitors is increasing in comparison with 2009 and for this edition a further rise is expected with regard to foreign companies and trademarks coming from Austria, Belgium, Bulgaria, Canada, Chile, China, Finland, France, Germany, Greece, Portugal, United Kingdom, Slovenia, Spain, Switzerland, South Africa, Hungary, and the USA. During the past editions there has been a growing interest from managing directors, directors, business managers and buyers whose choices considerably in-

News Newsletter Appointments Trade Shows

NEWS

fluence the trends of producers.

The programme of the exhibition includes a series of technical meetings and scientific conferences with international speakers. But the novelty of this edition is the awarding of the Viticultural and Enological Innovation Prize.

The competing companies are more than 30 and some of them are presenting 2 or 3 innovations. The contest, organized in cooperation with Unione Italiana Vini, is an opportunity for enhancing and promoting the technological innovations, of which the vine-growing and wine production chain is expression, and for spurring the companies to try to improve and reach more and more advanced technological targets.

The real novelty of the UIV Prize, which characterizes the spirit of competition, is the fact that it is thought and awarded by the wine enterprises. The technological innovations will undergo the assessment of a special committee composed of technical specialists from the most important Italian companies, members of Unione Italiana Vini, assisted for the scientific part by a renowned parterre of experts from the academic research world.

Moreover, on 24th of November a technical conference will be held on ”Energy saving and environmental impact for the beverage industry”, aganized by our Journal “INDUSTRIE DELLE BEVANDE”, dedicated to beverage producers who are engaged in facing sensitive issues like environment, energy saving and production cost. Participation is free of charge. www.simei.it

INTERNATIONAL EVENTS IN ITALY 18 - 21 October 2011 - Parma: CibusTec, int. food equipment show. Fiere di Parma Via Rizzi 67/A - 43031 Baganzola - PR - Italy - Tel. +39 0521 9961 - Fax +39 0521 996235 email: tecno@fiereparma.it 25 - 26 October 2011 - Verona: Save, int. show on automation and instrumentation.

E.I.O.M. Ente Italiano Organizzazione Mostre - Viale Premuda 2 - 20129 Milano Tel. +39 02 55181842 - Fax +39 02 55184161 - email: eiom@eiomfiere.it 22 - 26 November 2011 - Rho (MI): Simei, int. beverage and wine industry show. Simei Via San Vittore al Teatro 3 - 20123 Milano - Italy - Tel. +39 02 7222281 - Fax +39 02 866226 - email: info@simei.it 18 - 19 January 2012 - Bologna: MarcabyBolognaFiere, conference-show for private labels. BolognaFiere - Viale della Fiera 20 - 40127 Bologna - Italy - Tel. +39 051 282111 Fax +39 051 6374004 - email: marca@bolognafiere.it 28 February - 3 March 2012 - Rho-Pero (MI): Ipack-Ima, int. packaging, food processing and pasta exhibition. Ipack-Ima - Corso Sempione 4 - 20154 Milano - Italy Tel. +39 02 3191091 - Fax +39 02 33619826 - email: ipackima@ipackima.it 1 - 4 April 2012 - Verona: VinItaly+Enolitech, int. wine show. Veronafiere Viale del Lavoro 8 - 37135 Verona - Tel. +39 045 8298111 - Fax +39 045 8298288 email: info@veronafiere.it 1 - 4 April 2012 - Verona: SOL, international olive oil show. Veronafiere Viale del Lavoro 8 - 37135 Verona - Tel. +39 045 8298111 - Fax +39 045 8298288 email: info@veronafiere.it 7 - 10 May 2012 - Parma: Cibus, int. food show. Fiere di Parma - Via Rizzi 67/A 43031 Baganzola - PR - Italy - Tel. +39 0521 996206 - Fax +39 0521 996270 email: cibus@fiereparma.it 24 - 27 May 2012 - Verona: Eurocarne, international exhibition for the meat industry. Ipack-Ima Corso Sempione 4 - 20154 Milano - Italy - Tel. + 39 02 3191091 - Fax +39 02 33619826 email: ipackima@ipackima.it 11 - 14 June 2013 - Rimini: Packology, International packaging industry show.

Rimini Fiera - Via Emilia 155 - Rimini - Tel. +39 0541 744111 - Fax +39 0541 744255 email: riminifiera@riminifiera.it

86 - Italian Food & Beverage Technology - LXV (2011) october

CHIRIOTTI EDITORI Viale Rimembranza, 60 - 10064 PINEROLO - ITALY Fax +39 0121 794480 - e-mail: abbonamenti@chiriottieditori.it

Name ..............................................................................................................

Company ........................................................................................................

Address ...........................................................................................................

City ...................................................................... State .................................

Country ..................................................... Postal Code ................................. e-mail ............................................................... Phone: .................................

J food industry supplier

J food producer

J beverage industry supplier

J beverage producer

J services - research

J wine producer

Advertiser index 3B Energia - Pinerolo ....................................................................................65

Labs - Parma ..................................................................................................21

Alba & Teknoservice - Villafranca Padovana .............................................79

Me.Tra - Vago di Lavagno .............................................................................53

Bruno Wolhfarth - Sordio............................................................................33

Movinox - Acquaviva Picena ................................................................ cover 4

Mix - Cavezzo ................................................................................................57

Chiriotti Editori - Pinerolo ..........................................................................77 Cibus Tec - Parma .........................................................................................73 CSF - Montecchio Emilia ...................................................................... cover 1 FBF Italia - Sala Baganza................................................................................1 Foodexecutive.com ......................................................................................85 Fratelli Indelicato - Giarre ...........................................................................43

O.M.I.P. - Roccapiemonte .............................................................................27 Off. Mecc. Pellacini - Sala Baganza.............................................................31 Omac Pompe - Rubiera.................................................................................59 Pigo - Caldogno................................................................................................2 Sacchi - Vidigulfo ..........................................................................................47 SCA - Fiorenzuola D’Arda.............................................................................63 Speciale - Giarre ............................................................................................35

Graco - Maasmechelen (B) ...........................................................................39 GS Italia - Marnate .......................................................................................62

Technosilos - Capocolle di B. .......................................................................37 Tecnopool - San Giorgio in Bosco ....................................................gatefold 1

Ing. A. Rossi - Parma ............................................................................ cover 3

Tecnowerk - Arsié.................................................................................. cover 2

Italo Danioni - Milano .................................................................................45

Trivi - Galliate ................................................................................................49

Company index Alimec ........................................................................................................43

Masterpack ................................................................................................67 Minipan .....................................................................................................46

Bühler .........................................................................................................83 Ceda ...........................................................................................................46 Ceia ............................................................................................................62 Eidos...........................................................................................................63

Moriondo ...................................................................................................44 Movinox .....................................................................................................54 Multivac .....................................................................................................58 Norvita .......................................................................................................56

Etipack .......................................................................................................59 Raytec Vision .............................................................................................64 Five ............................................................................................................48

Record ........................................................................................................55

Futura Robotica .........................................................................................57

Reepack ......................................................................................................54

Gami...........................................................................................................47 Gea Levati Food Tech ................................................................................44 Gea Niro Soavi...........................................................................................42

Taghleef Industries .....................................................................................67 Tecnowerk ..................................................................................................66 TS ............................................................................................................56

Italo Danioni..............................................................................................42 Italproject ...................................................................................................58

Unitherm ...................................................................................................40