ITALIAN FOOD TECHNOLOGY 61/2010

n. 61 - October 2010 ISSN 1590-6515

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n. 61 - October 2010 ISSN 1590-6515

FOOD

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TRIVI TURNKEY SOLUTIONS

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• Baguettes • Ciabatta • Breadsticks • Pizzas

• Industrial croissant • Handicraft croissant • Puff pastry products • Plant engineering • Toast & Rusks

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CONTENTS

n. 61 - October 2010 ISSN 1590-6515

FOOD

ITALIAN TECHNOLOGY

Effect of a new packaging film on the storage quality of sliced Mortadella Bologna under modified atmosphere

E. Chiavaro E. Foroni A. Montenero M. Rocchetti E. Zanardi

12 - TOMATO Antioxidant composition of tomato products typically consumed in Italy

G. Giovanelli E. Pagliarini

21 - FRUIT Behavior of pectinase extracted from minimally processed fresh-cut melons

M. Chisari R.N. Barbagallo G. Spagna

processing & packaging

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5 - SAUSAGES

CHIRIOTTI EDITORI - 10064 PINEROLO - ITALIA - Tel. +039 0121393127 - Fax +039 0121794480 - info@chiriottieditori.it

October 2010 number 61

DEPARTMENTS 26 - RESEARCH Is there a link between antioxidant intake and reduced incidence of allergy in children? - Food gas sensor could show when fruit is ripe and meat fresh - Biofilms have a new foil - Allergenic proteins in tomato and the safety of tomato products - Food “tattoos” for identifying fruit Olive oil extract and Alzheimer’s disease - Replacing fat in meat products with olive fibre 32 - NUTRITION Steady growth for new products for gut health - Manufacture of sucrose-free chocolate using Stevia and DP inulin - Gluten-free foods: focus shifting to nutrition & taste - Salt: too much or too little?

36 - NEW PLANTS An inside look at food processing and packaging trends in 2010 40 - FOOD PROCESSING High pressure homogenization improves products to excellence - Sorting solutions - Evaporation plants and spray driers 44 - MEAT PROCESSING Continuous meat cutter - Salpork slicers - Meat technologies - Automatic sewing machine 46 - MILK AND CHEESE EQUIPMENT Cutting machine for curd - Scrapping machine for cheese - Cheese production - Cheese cutting plant 48 - ICE-CREAM TECHNOLOGY U.H.T. treatment for ice-cream - Pasteurizers and agingmixing - Ice-cream machine lines

56 - BAKERY AND CONFECTIONERY Automatic machines for bakeries - Industrial sheeter Automatic cyclothermic oven 58 - PACKAGING EQUIPMENT Hygienic thermoforming - Accurate dosing for liquids and powders - Multi-head weigher - Pod making machine 60 - PACKAGING TRENDS Bio-based plastics may have enormous potential Demand for microwave packaging grows - Tube’s versatility and presence in consumer-oriented sectors ensure stability - Sustainability and innovations in plastic packaging - Bioplastics are flourishing - The converted flexible packaging market in Europe - US frozen food packaging demand report 66 - MARKETING REPORTS The coffee market still under pressure - Enzymes as process aids in food applications - Obesity rates drive the weight management ingredients market 70 - FOOD SAFETY Better surveillance needed to fight spread of antimicrobial resistance in zoonotic infections - Ferrous ammonium phosphate as a source of iron: safe or not?

- European overview of dioxin levels in food and feed The annual report on pesticide residues in food 74 - NEWS The packaging that sells quality - Electronic nose for olive oil - Drops of fruit - Excellence for private labels - Sapore tasting experience at Rimini - International events in Italy 79 - ADVERTISER INDEX

52 - FRUIT AND VEGETABLE Climatic effects on peach processing

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80 - COMPANY INDEX

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OUR MAGAZINES

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October 2010 number 61

SAUSAGES

E. CHIAVARO1,* - E. FORONI1 - A. MONTENERO2 M. ROCCHETTI2 - E. ZANARDI3 1 Dipartimento d Ingegneria Industriale - Università degli Studi di Parma - Viale G.P. Usberti 181/A 43124 Parma - Italy 2 Dipartimento di Chimica Generale ed Inorganica - Chimica Analitica, Chimica Fisica - Università degli Studi di Parma - Viale G.P. Usberti 17/A - 43124 Parma - Italy 3 Dipartimento di Produzioni Animali, Biotecnologie Veterinarie, Qualità e Sicurezza degli Alimenti Università degli Studi di Parma - Via del Taglio 10 - 43126 Parma - Italy *e-mail: emma.chiavaro@unipr.it

EFFECT OF A NEW PACKAGING FILM ON THE STORAGE QUALITY OF SLICED MORTADELLA BOLOGNA UNDER MODIFIED ATMOSPHERE Key words: Mortadella Bologna, nanostructured materials, modified atmosphere, physico-chemical properties

INTRODUCTION Mortadella Bologna is a typical Italian minced cooked pork product which has been recognised and registered as a Protected Geographical Indication (PGI label) according to the provisions laid down by Council Regulation (EC) n. 510/2006. Mortadella Bologna is obtained from finely minced lean cuts mixed with emulsified fat, fat cubes (lardelli) from the subcutaneous layer of the throat and the neck, salt, spices and additives such as sodium nitrite and ascorbate. The resulting mixture is placed inside natural pork gut casing and cooked in dry heat oven. The cooking time can vary from a matter of just a few hours to an entire day, depending on the size of the Mortadella. After cooking, Mortadella is given a brisk cold shower, then placed in refrigerated storerooms.

In 2008, Mortadella Bologna production accounted for 38.400 tons equivalent to 375 million euro. In recent years there has been a growing request from the consumers of sliced and prepacked product and, in 2008, the retail sale of sliced and pre-packed Mortadella Bologna has increased 14% attaining more than 28 million packs (Consorzio Mortadella Bologna, 2009).

Mortadella Bologna has an image among consumers related to its sensory attributes (macroscopic appearance, texture, colour, flavour, and taste). Its quality depends on the quality of the raw materials and on the technology of production. Phisico-chemical, microbiological and sensory properties of Mortadella Bologna and mortadella-type meat products have been widely studied in relation to the raw material (Bergamaschi et al., 2003; Pizza et

ABSTRACT In this preliminary work, a new packaging film (PSP1) consisting of a nanostructured material obtained via sol-gel technique with improved barrier effect applied to PET and coupled to PE, is evaluated on sliced Mortadella Bologna. The Mortadella Bologna has been packed under modified atmosphere (20% CO2 and 80% N2) in flexible plastic bags made with the innovative film, and compared to those commonly employed in the processing plants.

Different storage conditions were tested simulating those commonly employed in the processing plant (at 5.5±1°C under dark until 42 days) and in the processing plant together with that employed in the retail stores (at 5.5±1°C under dark for 7 or 18 days and then in a refrigerated display cabinet under light until 9 days). Selected physico-chemical (pH, colour, lipid oxidation) and microbiological properties were evaluated at different times of storage. Both packaging solutions appeared to be effective in preserving Mortadella slices. A slight discoloration (a* decrease) on the top slices appeared for both conditions only after prolonged light exposition (9 days). These results showed that PSP1 solution, with improved barrier effect and 1 μm thickness, seemed to be effective in preserving qualities of cooked pork products.

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al., 2004; Summo et al., 2008), processing and vacuum-packaging storage conditions (Bersot et al., 2001; Bergamaschi et al., 2002; Pizza et al., 2006), whereas little information is available on the effect of modified atmosphere packaging, type of packaging film and storage conditions under light in retail display on the same parameters.

In the last few years, new hybrid organic-inorganic nanostructured materials have been developed in order to exploit their interesting and peculiar features. The hybrid organic-inorganic materials employed in this study (PSP) are obtained via sol-gel technique, that provides a solution which can be easily applied on polymeric substrates, obtaining a coating. The final structure of the coating is a transparent, homogeneous and interpenetrated network of organic and inorganic domains. The principal advantages achievable with this technology are: the improved barrier effect is obtained depositing a film of about one micron thickness, with a resultant decrease of the required material, the lacquers are water based and can be deposited on surfaces of any shape. In addition, the use of common and low-cost reagents makes the process economically advantageous.

These hybrid materials were already investigated in their optical properties (Marino et al., 2008), but before this work they have never been tested on packed food.

The aim of this preliminary work is to evaluate quality performance of a new packaging film (PSP1) combined with modified atmosphere (20% CO2 and 80% N2) on sliced Mortadella Bologna under different storage condi-

tions and to compare it with the standard packaging solution commonly employed in the processing plants. The assessment of quality during shelf-life was carried out evaluating selected physico-chemical (pH, colour, lipid oxidation) and microbiological properties (total viable counts and pathogenic bacteria).

MATERIALS AND METHODS Samples, packaging materials and storage The nanostructured hybrid PSP was given by P.S.P. s.r.l (Reggio Emilia, Italy) and applied to PET and coupled to PE (PSP1) with different thickness. The patented technology of PSP was developed at Dipartimento di Chimica Generale, Inorganica, Analitica e Fisica, Università degli Studi di Parma.

The other packaging films were given by a partner converter of PSP. Code, polymer combination, gas permeability and water vapour transmission rate at different storage conditions (described above) are summarized in Table 1 for both top and bottom sheets of the envelops. Sample codes used in the remaining of the text were also reported.

Mortadella Bologna was produced by a local manufacturer in batches of 20 kg each by mincing deboned shoulders (66%), porcine stomachs (10%), lard cubes from the streaky bacon (jowl) (19%) and mixing with salt (2.5%), spices and aroma (2.3%), sodium ascorbate (0.1%), sodium nitrite 50% in NaCl (0.2%).

At the manufacturing and processing plant the sliced Mortadella Bologna was arranged in 120 g

portion (stocks of 8 slices of 165 mm, diameter, x 1 mm, thickness) and packaged into flexible plastic bags of 230 mm (length) x 205 mm (width) x 1 mm (depth) with an in-line thermoforming packaging machine (Multivac model M 350, Wolfertschwenden, Germany) under modified atmosphere consisting of 20% CO2 and 80% N2 using a gas mixer (Air Liquide Italia, Milan, Italy).

Two separate trials were included in this study to investigate the effect of packaging under different storage conditions that simulated the conditions commonly employed in the processing plant (trial A) and both in the processing plant and in the retail stores (trial B).

In trial A, 100 bags (50 for control and 50 for PSP1 packaging solution) were maintained in an air-circulated refrigerator at 5.5±1°C under dark for 7, 14, 21, 35, and 42 days. For each type of packaging and time, six packages were analysed (three for microbiological analyses and three for the other analytical determinations).

In trial B, 60 bags (30 for control and 30 for PSP1 packaging solution) were maintained in an aircirculated refrigerator at 5.5±1°C under dark for 7 days and then were stored in a refrigerated display cabinet (7.5± 1.5°C), exposed to light (1,000 lux) for 24 hours per days (fluorescent lamps Philips TLD 18W/96, 65 ratio lumen/ watt) for 3, 7, and 9 days. 60 bags (30 for control and 30 for PSP1 packaging solution) were stored in the same refrigerator at 5.5±1°C under dark for 18 days and then exposed to light, as previously reported, for 3, 7, and 9 days until analyses. All samples were rotated in the chill cabinet on a regular ba-

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SAUSAGES

sis to avoid systematic differences in temperature and light exposure.

Physico-chemical and microbiological analyses Approximate composition of Mortadella, expressed as percentage, was determined before packaging using AOAC methods (AOAC, 2002): moisture 38.2%, protein 30.8%, fat 20.3%, and ash 6.9%. pH was measured by blending 25 g of product with 225 mL distilled water for 2 min with a pHmeter (HD 8705, Delta ohm, Padua, Italy) calibrated to pH 4.0 and 7.0.

Lipid oxidation was evaluated by the determination of Thiobarbituric Acid Reactive Substances (TBARS) test as already described (Novelli et al., 1998). Results were

reported as mg/kg of malondialdehyde. pH and TBARS were obtained by comminuting two slices (1 top and 1 in the centre) of two bags for each packaging x storage condition x time.

Colour determination was carried out using a Minolta Colourimeter (CM 2600d, Minolta Co., Osaka, Japan) equipped with a standard illuminant D65. L* (lightness), a* (redness), b* (yellowness) and C (chroma) values were quantified on lean and fat portion using a 10 degree position of the standard observer (CIE, 1978). Colour determinations were carried out on five pre-selected locations of both lean and fat portion for each slice.

Three top slices were analyzed for each packaging x storage condition x time.

A 20 g of sample was transferred to a sterile stomacher bag and 200 mL of 0.1 M sodium citrate pH 7.0 were added. The sample was homogenized with a Stomacher Bag Mixer (Interscience, St. Nom, France) for 2 min at room temperature. Serial decimal solution were prepared in Ringer’s solution (Liofilchem, Teramo, Italy) and duplicate 1 mL samples of appropriate dilutions were poured and spread on: - Plate count agar (PCA, Oxoid, Hampshire, United Kingdom) for total viable counts (TVC). All plates were incubated aerobically at 30°C for 3 days.

- Herellea agar (Biolife Italian, Milan, Italy) for Enterococcus faecalis and Salmonella spp. and Sugar free agar (Biolife Italian, Milan,

Table 1 Coding and polymer combination of the packaging material used in the experiments.

Code Trial A Control A

PSP1 A

Trial B Control B7 days Control B18 days

PSP1 B7 days PSP1 B18 days

Sheets (thickness)1

Polymer combination2

Top (85 μm)

PET/PE/EVOH/PE

Bottom (85 μm)

PET/PE/EVOH/PEEL

Top (72 μm)

PET/PSP/PE

Bottom (65 μm)

PET/PSP/PEEL

Top (112 μm)

PET/PE/EVOH/PE UV light permeability (excluded light below 350 nm, >90%) Bottom (85 μm) PET/PE/EVOH/ PEEL

Top (115 μm)

PET/PSP/PE UV light permeability (excluded light below 350 nm, >90%) Bottom (65 μm) PET/PSP/PEEL

Gas permeability

Water vapour transmission rate

Storage condition

O2 ) 2.3 mL/m2/atm/day at 23°C ) 7.0 g/m2/day at 38°C 90% RH CO2 ) 7.7 mL/m2/atm/day at 23°C O2 ) 2.4 mL/m2/atm/day at 23°C ) 6.2 g/m2/day at 38°C 90% RH CO2 ) 7.5 mL/m2/atm/day at 23°C

under dark

O2 ) 1.5 mL/m2/atm/day at 23°C ) 7.0 g/m2/day at 38°C 90% RH CO2 ) 5.0 mL/m2/atm/day at 23°C O2 ) 1.5 mL/m2/atm/day at 23°C ) 8.0 g/m2/day at 38°C 90% RH CO2 ) 5.0 mL/m2/atm/day at 23°C

under dark

O2 ) 2.4 mL/m2/atm/day at 23°C ) 7.0 g/m2/day at 38°C 90% RH under dark CO2 ) 7.6 mL/m2/atm/day at 23°C (7 or 18 days)light exposition O2 ) 2.4 mL/m2/atm/day at 23°C ) 6.2 g/m2/day at 38°C 90% RH CO2 ) 7.5 mL/m2/atm/day at 23°C O2 ) 1.5 mL/m2/atm/day at 23°C under dark CO2 ) 5.0 mL/m2/atm/day at 23°C ) 7.0 g/m2/day at 38°C 90% RH (7 or 18 days)light exposition O2 ) 1.5 mL/m2/atm/day at 23°C ) 8.0 g/m2/day at 38°C 90% RH CO2 ) 5.0 mL/m2/atm/day at 23°C

Thickness according to information from the supplier. The values refer to the sheet thickness measured before thermoforming.

Material abbreviations: EVOH, ethylene-vinyl alcohol copolymer; PE, polyethylene; PEEL, Peelable PE; PET, expanded polyethylene terephthalate.

1 2

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Italy) for Escherichia coli and Staphylococcus aureus.

All plates were incubated aerobically at 25°C for 3 days. The number of bacteria was expressed as colony forming units (CFU)/ mL. Three top slices were analyzed for each packaging x storage condition x time.

Statistical analysis SPSS (Version 17.0 SPSS Inc., Chicago, Usa) statistical software was used to perform one-wayanalysis of variance (ANOVA) and Least Significant Difference test (LSD) at a 95% confidence level (p)0.05) to identify differences for each packed sample at different days of storage.

A Student t-test (p<0.05) was also used to identify differences between differently packed samples carried out at the same days of storage.

RESULTS AND DISCUSSION In this work, PSP1 was tested on sliced Mortadella Bologna as this cooked pork product encountered several problems during chilled storage and/or retail display making very difficult the maintenance of initial quality (Bergamaschi et al., 2002; Pizza et al., 2004).

Thus, the application of packaging systems with very high oxygen barrier as PSP1 appeared to be a suitable solution for the stability of these type of meat products during storage. In fact, the maintenance of low limit of initial oxygen content (0.1-0.5%) was a well-known factor to be considered for preventing their discoloration (Larsen et al., 2006). In

addition, flexible bag of suitable dimension used by manufacturer for packaging of this product was chosen as an innovative solution in comparison of the classical tray packaging.

In trial A the pH of fresh sample was 6.30±0.04, in agreement with that reported by Zanardi et al. (1999), and it remained substantially unaltered during dark storage to reach value of 6.22±0.02 both for control A and PSP1 A. In trial B, Mortadella slices exhibited a pH of 6.17±0.04 and 6.05±0.02 after 7 and 21 days of dark storage, respectively, reaching the value of 6.25±0.02 for both control and PSP1 samples at the end of light exposition. These findings are in line with the literature concerning typical Italian mortadella (Pizza et al., 2006).

The results of lipid oxidation are presented in Fig. 1(a) and (b) for trial A and B, respectively. In trial A, Mortadella of control A and

PSP1 A groups exhibited TBARS values of 0.163 and 0.182 mg/ kg of malondialdehyde, respectively and remained constant for PSP1 packaging condition during storage. A slight increase was observed for control samples at the end of dark storage. In trial B, TBARS was found to increase for both packaging conditions during display light storage, both after 7 and 18 days of dark maintenance.

However, TBARS value fell into acceptable values up to the end of the display light storage (Ghiretti et al., 1997; Novelli et al., 1998).

Anyway, lipid oxidation values were also found to not significantly differ between control and PSP1 at the end of storage. The modified atmosphere consisting of CO2 and N2 (20/80%) appears to be effective to curb lipid oxidation independently by the type of packaging considered in this study.

Colour parameters of both packaging solutions were reported in Table 2 for trial A. L*(lightness)

Table 2 Coding and polymer combination of the packaging material used in the experiments.

7 Lean portion L* a* b* C Fat portion L* b* C A a, b

Days of storage 14

21

35

42

Control A PSP1 A Control A PSP1 A Control A PSP1 A Control A PSP1 A

69.6±0.8c 69.6±0.8b 6.3±0.5c 7.9±0.4c 10.7±0.4c 10.9±0.5b 12.4±0.6c 13.5±0.5b

69.6±1.0bc 71.2±1.1a 8.3±0.8b 10.5±0.7b 11.9±0.9b 14.8±0.8a 14.5±1.2b 18.2±0.8a

71.7±1.0a 71.1±1.0ab 10.6±0.6a 11.4±0.7a 14.8±0.8a 14.8±0.9a 18.3±0.9a 18.7±0.9a

71.2±0.9ab 71.1±0.8ab 11.7±0.6a 11.9±0.7a 14.1±0.5a 14.3±0.5a 18.3±0.6a 18.6±0.7a

71.3±0.8ab 71.6±0.9a 11.6±0.6a 11.3±0.7ab 14.1±0.8a 14.6±0.8a 18.2±0.8a 18.4±0.7a

Control A PSP1 A Control A PSP1 A Control A PSP1 A

76.1±2.3b 75.1±1.9c 6.1±1.4b 7.1±1.6a 7.5±1.9a 6.5±1.0b

74.4±1.3b 78.3±1.4*b 6.5±1.7b 8.0±1.1*a 8.1±1.0a 8.8±1.9a

82.9±1.7a 82.1±1.1a 6.5±1.3b 7.4±1.9a 7.6±1.4a 7.3±1.7ab

84.2±1.7a 83.4±1.8a 7.0±1.7ab 7.7±1.2a 7.5±1.6a 8.4±1.4ab

83.6±1.3a 84.3±1.4a 8.1±0.7a 7.6±2.0a 8.6±1.7a 8.1±1.0ab

Data represent mean ± standard deviation (n = 3 per packaging per day, sample size = 5; p ) 0.05).

Means with different small letters in the same row significantly differ (p ) 0.05). Means with an asterisk at the same day of storage significantly differ (p < 0.05).

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Fig. 1 - TBARS (mg malondialdehyde/kg) for Mortadella samples differently packaged: (a) A storage condition; (b) B storage condition. Error bars represent +/- 1 standard deviation. Bars with different small (mean differences during storage under the same packaging condition) and capital (mean differences among different packaging conditions at the same day of storage) letters are signiďŹ cantly different (n= 3 per packaging per day, p ) 0.05).

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and a* (redness), measured on lean portion of the Mortadella samples, significantly increased during dark storage for both control and PSP1 until 21 days of display maintenance, also resulting in a general increase of colour saturation (C*) for both packaging solution, with a general stabilization of pink colour. Pink colour of cooked pork products is related to nitrosylhaemochrome formation caused by reaction of nitric oxide with myoglobin to form nitrosylmyoglobin and its consequent denaturation after heat treatment (Fox, 1966).

A significant increase of L* was also found for the fat portion of both differently packaged samples starting from 21 days of dark storage. A slight increase of b* (yellowness) of fat portion was also observed only for control samples at the end of storage, in accordance with the slight increase of lipid oxidation observed for these samples (Fig. 1). Nitric oxide pigments were well known to be unstable under light and oxygen causing discoloration of cooked products (Fox, 1966). Thus, the experimentation was carried out to evaluate the performances offered by PSP1 packaging solution for Mortadella Bologna stored under light in retail display cabinets.

Concerning trial B, the colour of the lean portion of both differently packaged Mortadella samples was found to have mean lightness (L*) of 71.1±1.5, redness (a*) of 11.7±1.5, yellowness (b*) of 15.8±1.5, chroma (C*) of 18.6±1.3 after 3 days of display storage for both dark maintenance (7 or 18 days) (data not shown).

All parameters were found to not significantly change during light storage with the exception of a*

that partially decreased to reach value of 8.8±0.8 at the end of storage for all packaging conditions. Previous studies had already demonstrated that colour of sliced cooked pork products packed in plastic material with low oxygen transmission rate were stabilized by chilled dark storage prior to display and exposure to light (Andersen et al., 1988; Andersen et al.,1990). In addition, no significant changes were observed for the fat portion of both PSP1 and control samples that remained unaltered under light storage (data not shown). Several studies were carried out to assess top slice discoloration of cooked pork products evaluating the influence of different factors (Caballo et al., 1991; Gríni et al., 1992; Møller et al., 2000). It was recently established that among factors, the interactions between headspace oxygen level, product to headspace volume ratio and the level of illuminance may be all together evaluated and optimized to control the colour stability (Møller et al., 2003). Otherwise, colour stability of cooked sliced ham under light was reported to be not influenced by the presence of UV-impermeable material (Andersen et al., 1988) as well as by mixtures of carbon dioxide and nitrogen in different ratios (Møller et al., 2003). In the case evaluated in this study, red colour appeared to be stable up to 7 days of retail display cabinet storage that is commonly performed for this type of product in the market. The evaluation of packaging performance to prolong storage needs to be further performed by optimization of the conditions above reported.

Total viable counts (TVC) was found to be 2.0 log10 CFU/g at

the beginning of storage (7 days) under dark for both types of packaging conditions (control and PSP1), to slightly increase to reach value of 3.0 log10 CFU/g after 42 days (data not shown).

In trial B, TVC was found to be 2.0 and 3.0 log10 CFU/g after 7 days and 18 days of dark storage, respectively, for both packaging conditions. This value further increased to 3.0 and 4.0 log10 CFU/g for control and PSP1, respectively, after 7 days of storage under light to remain substantially unaltered until 9 days for samples stored 7 days under dark (Control B7 days and PSP1 B7 days).

On the other hand, after 21 days of storage under dark, TVC remained unaltered for both packaging conditions at 3 days of storage under light (3.0 log10 CFU/g) to reach value of 4.0 log10 CFU/g at 7 days and 5.0 log10 CFU/g at 9 days, respectively, for both packaging conditions. The trend observed for total microbial flora can be considered normal for this type of product in the anaerobic conditions adopted in this study (Bersot et al., 2001).

The number of Enterococcus faecalis and Salmonella spp. did not exceed the detection limits of 1 log10 CFU/g of the method, as well as for Escherichia coli and Staphylococcus aureus for both trial A and B showing that PSP1 packaging conditions seems to be able to keep the hygienic quality of the product also under forced storage conditions (9 days light exposition) as well as control, even if the observance of adequate hygienic conditions during manufacturing is fundamental for preserving by contamination.

These results showed that PSP1 solution, with improved barrier

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effect and a thin thickness, was a suitable solution for packaging of sliced Mortadella Bologna as initial qualities remained unaltered also after light exposition and/or time of storage. The use of this film for sliced Mortadella, as done in this work, could be extended to other packaging solutions (e.g. flexible bag of different headspace/volume ratio), as well as to other pork products. This will be further evaluated as PSP1 films offer undeniable economic advantages, reducing the weight of the required packaging materials with a consequently reduced environmental impact, maintaining high barrier effect.

Acknowledgements The Authors gratefully acknowledge the assistance of Ivana Bergamini and Marco Alberti (Grandi Salumifici Italiani S.p.A., Modena, Italy). They are also indebted with Grandi Salumifici Italiani S.p.A for the gift of the Mortadella samples.

REFERENCES Andersen H.J., Bertelsen G., Boegh-Soerensen L., Shek C.K., Skibsted L.H. Effect of light and packaging conditions on the colour stability of sliced ham. Meat Science, 22: 283-292, 1988.

Andersen H.J., Bertelsen G., Ohlen A., Skibsted L.H. Modified packaging as protection against photodegradation of the colour of pasteurized sliced ham. Meat Science, 28: 77-83, 1990.

AOAC. Official Methods of Analysis, 16th Ed. Association of Official Analytical Chemists, Arlington, VA, 2002.

Bergamaschi M., Pizza A., Rozzi G., Pedrelli

R., Ghisi M., Carpi G. Effect of some physical and chemical hurdles on stability to oxidation and microbial growth of vacuum-packed Mortadella sausage.

Industria Conserve, 77: 15-29, 2002.

Bergamaschi M., Pizza A., Pedrelli R., Santi S., Franceschini M., Gianni C. Production technology of PGI Mortadella Bologna sausages: effects of swine diet and storage conditions on the quality of frozen raw material and sausages. Industria Conserve, 79: 251-265, 2003.

Bersot L.S., Landgraf M., Franco B.D.G.M., Destro M.T. Production of mortadella: behaviour of Listeria monocytogenes during processing and storage conditions. Meat Science, 57: 13-17, 2001.

Caballo J., Cavestany M., Jiménez-Colmenero F. Effect of light on colour and reaction of nitrite in sliced pork bologna under differrent chilled storage temperatures.

Meat Science, 30: 235-244, 1991.

Consorzio Mortadella Bologna (2009).

Comunicato Stampa del 9 Aprile 2009. Available at http://www.ivsi.it/ pdf/090409_CS%20MB_produzione%20 2008.pdf. (Accessed 20th July 2010).

Council Regulation (EC) n. 510/2006 of 20 March 2006 on the protection of geographical indications and designations of origin for agricultural products and foodstuffs. Official Journal of the European Union, L 93 of 31 March 2006, 12-25.

Fox J.B. The chemistry of meat pigments.

Journal of Agricultural and Food Chemistry, 14: 207-210, 1966.

Ghiretti G. P. Zanardi, E. Novelli E., Campaninim G., Dazzim G., Madarenam G., Chizzolini R. Comparative evaluation of some antioxidants in salame Milano and mortadella production. Meat Science, 47: 167-176, 1997.

Gríni J.A., Sørheim O., Nissen H. The effect of packaging materials and oxygen on the colour stability of sliced Bologna.

Packaging Technology and Science, 5: 313-320, 1992.

Larsen H., Wedstad F., Sørheim O., Nilsen L.H. Determination of critical oxygen level in packages for cooked sliced ham to prevent color fading during illuminated

retail display. Journal of Food Science, 71: S407-413, 2006.

Marino I.G., Lottici P.P., Razzetti C., Montenero A., Rocchetti M., Toselli M., Marini M., Pilati F. Polaroscopic imaging and vibrational characterization of hybrid films for packaging. Packaging Technology and Science, 21: 329-338, 2008.

Møller J.K.S., Jaokbsen M., Weber C.J., Martinussen T., Skibsted L.H., Bertelsen G. Optimisation of colour stability of cured ham during packaging and retail display by a multifactorial design. Meat Science, 169-175, 2003.

Møller J.K.S., Jensen J.S., Olsen M.B., Skibsted L.H., Bertelsen G. Effect of residual oxygen on colour stability during chioll storage of sliced, pasteurised ham packaged in modified atmosphere. Meat Science, 54: 399-405, 2000.

Novelli E., Zanardi E., Ghiretti G.P., Campanini G., Dazzi G., Madarena G., Chizzolini R. Lipid and cholesterol oxidation in frozen stored pork, salame Milano and Mortadella. Meat Science, 48: 2940, 1998.

Pizza A., Pedrielli R., Barbieri G., Bergamaschi M., Gianni C., Franceschini M. Adding value to the formulations of typical PGI products (Mortadella Bologna and Zampone Modena): effects of raw materials and storage conditions on the formation of the quality characteristics of the products. Industria Conserve, 79: 405-423, 2004.

Pizza A., Barbieri G., Pedrelli R., del Monte L., Franceschini M., Quintavalla S. Technological innovations and shelf-life characteristics of PGI Italian mortadella pieces.

Industria Conserve, 81: 135-150, 2006.

Summo C., Caponio F., Paradiso V.M., Tricarico F., Bellino M.R., Durante V. The lipid fraction of mortadella: fatty acid composition and oxidative and hydrolytic degradation. Industrie Alimentari, 47: 841-845, 2008.

Zanardi E., Novelli E., Campanini G., Madarena G., Chizzolini R. Low-fat mortadella: experimental formulations with some fat substitutes. Annali della Facoltà di Medicina Veterinaria di Parma, 19: 317-326, 1999.

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G. GIOVANELLI* - E. PAGLIARINI Distam, Dipartimento di Scienze e Tecnologie Alimentari e Microbiologiche UniversitĂ degli Studi di Milano - Via Celoria 2 - 20133 Milano - Italy *e-mail: gabriella.giovanelli@unimi.it

ANTIOXIDANT COMPOSITION OF TOMATO PRODUCTS TYPICALLY CONSUMED IN ITALY Key words: ascorbic acid, carotenoids, polyphenols, rutin, tomato pulp, tomato puree

INTRODUCTION ABSTRACT Several commercial samples of tomato pulp and tomato puree produced by major Italian companies and corresponding to different lots were examined to determine the overall composition and concentrations of antioxidant components (namely all-translycopene, `-carotene, ascorbic acid, total polyphenols and rutin), in order to obtain reliable nutritional information about tomato preserves that are typically consumed in Italy. Analysis of the data showed that the two types of products differ in ascorbic acid and rutin concentrations, whereas similar values were found for lycopene, `-carotene and total phenolics.

The differences can be ascribed to the quality of the raw materials as well as the processing technology used, as shown by the pilot-scale experimentation. The compositional data reported can be used to improve and enhance nutritional information about Italian tomato products.

The Mediterranean diet is associated with a low incidence of chronic diseases and, in particular, of several types of cancer (RISO et al., 2003). The health properties of this dietary model are ascribed to the high content of complex carbohydrates, ďŹ bers and antioxidants and to a low animal fat content. For this reason, nutritional recommendations include greater consumption of fruit and vegetables that are rich in antioxidants such as vitamin C and E, carotenoids and phenolic substances.

Tomato is a typical dietary component in southern Europe and is known to be a rich source of antioxidants, mainly carotenoids, ascorbic acid and polyphenols (Abushita et al., 1997; Leonardi et al., 2000; Beecher, 1998; Giovanelli et al., 1999; Stewart et al., 2000; Frusciante et al., 2007). Over the last few decades scientists have investi-

gated the disease-preventing properties of tomatoes and tomato components. They have demonstrated that regular tomato consumption is associated with a reduced risk of various types of cancer (Rao and Agarwal, 2000) and in particular prostate cancer (Giovannucci, 1999) and colorectal adenomas (Erhardt et al., 2003). Tomato consumption has also been correlated with a lower incidence of cardiovascular disease (Willcox et al., 2003; Pandey et al., 1995; Rao and Agarwal, 2000).

Several studies have been carried out on the effects of processing and thermal treatments on tomato antioxidants and antioxidant activity (Nguyen and Schwartz, 1999; Giovanelli et al., 2001; Zanoni et al., 2003; Sahlin et al., 2004; Charanjeet et al., 2004). The results have shown substantial lycopene stability and variable changes in ascorbic acid and polyphenols. These studies have been conducted on different

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products, cultivated in different Countries and obtained from different tomato varieties, so it is difficult to compare the nutritional data.

Moreover, data are often given on a fresh weight basis, whereas tomato products are marketed at different concentration levels, depending on local food legislation and traditions.

The aim of this study was to evaluate the antioxidant composition of tomato products that are mainly consumed in Italy, where both fresh and processed tomato products are very popular.

In 2003 in Italy 5.2 million tons of tomatoes were processed into tomato concentrate (16%), whole peeled tomatoes (38%), tomato pulp (29%), and tomato puree (14%) (ISMEA, 2004). These products are exclusively made of tomato; only NaCl and citric acid are added (the latter to adjust the pH).

Domestic consumption of tomato products in Italy is mainly based on tomato puree, whole peeled tomatoes and tomato pulp, which make up the principal ingredients of sauces for pasta, pizza, and various meat and fish recipes. Tomato concentrate is principally used in industrial food production and catering (ISMEA, 2004).

For the purpose of this study, 15 tomato purees (passata) and 13 tomato pulps (diced tomato in tomato juice) from three major national companies were purchased on the market and the usual quality parameters and the antioxidant composition were determined, particularly the quantities of all-trans-lycopene and all-trans-`-carotene, ascorbic acid, total phenolics and rutin (quercetin-3-rutinoside). Furosine [E-N-(2-furoyl-methyl-L-lysine)] was determined as a heat-damage index in the tomato products.

Two experimental tomato purees

and two experimental tomato pulps were produced using a pilot plant and then analysed for the same parameters as the commercial samples, in order to obtain some information about the effects of industrial processing on the antioxidant composition of the products.

Data are given on both fresh weight and dry weight basis, in order to compare products with different solid contents. These data could be of great interest to nutritionists and can be used to enhance and complete nutritional food tables.

MATERIALS AND METHODS Tomato products Tomato puree (700 g glass bottles) and tomato pulp (450 g cans) were purchased on the market during the study period (approximately 6 months). Three major Italian brands were chosen and various production lots from each producer were collected. The samples are identified in the text by X (pulp) or Y (puree), a letter (a, b, c) for the producer and a number (1 to 6) for the lot.

The two experimental tomato purees and two experimental tomato pulps were produced on a pilot scale, using an industrial variety of tomato (Brigade) and a highlycopene experimental hybrid (PC 30956), characterised by high-pigment genes (SM, sp+, hp-2, u+); the latter will be referred to as the high-lycopene tomato. Both raw materials were supplied by Cirio Ricerche, Piana di Monte Verna, Salerno, Italy. Experimental samples are identified by letters d and e, which correspond to the different tomato varieties (Brigade and highlycopene, respectively).

For pilot-scale production, about 100 kg of tomatoes were washed in a soak tank with mechanical agitation, put on a roller conveyor where the tomatoes were rinsed by spraying with water. The pulp production plant was a continuous line, consisting of a heater where the tomatoes were dipped in hot water (100°C) for 30 s, put into a hopper where tomatoes were cooled by a cold-water spray. The tomatoes were then conveyed to a scoring knife which made a shallow slit in the peel of each tomato and next through jaws that gripped the peels and slipped the tomatoes out of the peels. The tomatoes then moved onto rotating rubber rollers that eliminated any residual peels. Defective tomatoes were eliminated by an operator.

Tomatoes were then mechanically sliced (12 mm width); the slices were drained on vibrating sieves to remove serum and seeds, and then passed through a chopper (to obtain 12 mm cubes). Cans (400 g) were manually filled with tomato pulp (310-320 g) and tomato juice at 10.5°-11.0°Bx (80-90 g) and sterilised by heating in a 100°C water bath to obtain a treatment equal to F100 = 12. The sterilizing effect was monitored by a thermocouple inserted into one of the cans. After sterilisation, the cans were cooled by immersion in tap water.

Tomato puree was produced by a discontinuous line; the washed tomatoes were crushed and blanched in the same plant, by pushing tomatoes through a grid into a tubular heat exchanger where the product was heated up to 96°-98°C. The product was directly discharged into a refiner made of two subsequent vertical tubular sieves (1.5 and 0.8 mm, respectively); the product was forced through the sieves by a rotating tree. The refined puree passed

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through the sieves while the peels, seeds and coarse material were discarded. The tomato puree was then concentrated to the desired degree (9°Brix) in a batch pan evaporator (capacity 50 L) for 35-40 min at 65°C (- 600 mm Hg). The desired amount of NaCl was added (about 0.5%), then the tomato puree was heated up to 92°C in the same pan before manual hot-filling of the glass bottles (750 g). The bottles were sterilised in a water bath (100°C) to obtain the desired heat treatment (F 100 = 12-14), then cooled in the same bath with tap water.

Analytical methods Analytical determinations were carried out on tomato pulp, puree, and on raw tomatoes. For the analysis of raw tomatoes, 5-6 tomatoes were blanched in boiling water for 30 s and manually peeled. The peeled tomatoes were homogenised in an ice bath (60 s with a Waring Blender at moderate speed) and aliquots were immediately extracted with a suitable solvent. For the analysis of commercial samples, two packages of each sample were poured together and homogenised with the

Waring Blender for a few seconds.

Dry weight was determined gravimetrically after drying in a vacuum oven at 70°C (AOAC, 2002); NaCl, pH, titratable acidity and reducing sugars were determined as reported

by Porretta (1991).

Colour indices (L*, a* and b*) were measured with a tristimulus chromameter (Minolta, Tokyo, Japan, model CR-210), calibrated with a red standard (No. 482, Bureau Communitaire de Reference: L* = 25.6, a* = 33.5, b* = 14.7) and red colour index is expressed as a*/b*; each colour value was obtained by 5 repeated measurements.

Ascorbic acid was extracted with 0.3% meta-phosphoric acid and determined by HPLC and electrochemical detection, as previously described (Giovanelli et al., 2002).

All-trans-lycopene and all-trans-`carotene were determined by extraction with tetrahydrofuran and subsequent reverse-phase HPLC analysis with UV detection, as previously described (Giovanelli et al., 2002). Total phenolics were extracted, purified by separation on a C18 Sep Pak cartridge (Waters, Millford, MA, USA) and determined by Folin-Ciocalteau reagent,

while rutin (quercetin-3-rutinoside) was determined by reverse-phase HPLC analysis on the phenolic extract (Giovanelli et al., 2001); furosine was determined by HPLC after acid hydrolysis and is expressed as milligrams of furosine per 100 g of protein, as reported by Hidalgo and Pompei (2000).

Statistical analysis All chemical analyses were carried out in triplicate and data are expressed as the mean value ± standard deviation. The data were submitted to analysis of variance (one-way ANOVA), F-test and Multiple Range Test (LSD), performed

by Statgraphics plus 5.1 package (Graphics Software Systems, Rockville, MD, USA).

Principal Components Analysis (PCA) was also performed in order to interpret differences between the tomato products; the Unscrambler 9.5.0 software was used (Camo As, Trondheim, Norway).

RESULTS Table 1 reports the analytical composition of the raw tomatoes used

Table 1 Analytical data of raw tomatoes used for experimental pulp and puree production on fresh and dry weight basis (mean value, standard deviation in brackets).

Dry weight (g/100 g)

raw tomatoes: tomato d (n=2) tomato e (n=3)

°Brix

pH

a*/b*

lycopene (mg/kg)

`-carotene (mg/kg)

ascorbic acid (mg/kg)

total phenolics (mg/kg)

rutin (mg/kg)

fw

dw

fw

dw

fw

dw

fw

dw

fw

dw

5.64

4.55

4.35

2.30

129

2,295

2.8

50

183

3,245

253

4,487

23

400

(0.35)

(0.07)

(0.07)

(0.01)

(12)

(213)

(0.1)

(3)

(27)

(502)

(15)

(270)

(4)

(70)

6.50

5.07

4.47

2.71

187

2,870

5.5

85

272

4,180

329

5,068

23

351

(0.57)

(0.68)

(0.07)

(0.11)

(15)

(231)

(0.8)

(13)

(46)

(708)

(23)

(355)

(3.4)

(52)

n = number of lots examined; fw = fresh weight basis; dw = dry weight basis.

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for pilot-scale production. Two lots of d tomatoes (Brigade) and three lots of e tomatoes (high-lycopene hybrid) were analysed during the experimental period. The e tomatoes were higher in solid content and richer in lycopene, `-carotene, ascorbic acid and total polyphenols than the d tomatoes, while there were no substantial differences in rutin concentration (data compared on a dry weight basis). Both varieties had higher concentrations of all the antioxidant components

when compared to the literature data (Davies and Hobson, 1981; Abushita et al., 1997; Leonardi et al., 2000). LENUCCI et al. (2006) reported higher concentrations of lycopene and total phenolics in high-pigment tomato hybrids.

The analytical data for the commercial tomato pulp (13 lots) and tomato puree (15 lots) are shown in Tables 2 and 3, respectively. The mean values for each analytical parameter in the commercial products and data obtained for the two ex-

perimental tomato pulps and purees are also reported.

Commercial tomato pulps With regard to tomato pulp (Table 2), the typical composition of the product showed a certain variability.

The dry matter varied between 6.82 and 9.18 and the 째Brix between 5.43 and 7.70. The NaCl varied from 1.13 to 5.50 g/kg.

The pH varied within a narrow range (4.19-4.38), as did the titratable acidity (5.15-6.60). The

Table 2 Analytical data of commercial and experimental tomato pulps expressed on fresh weight (mean value, standard deviation in brackets).

Dry weight (g/100 g)

째Brix

NaCl

6.82 (0.04) 7.12 (0.08) 8.11 (0.08) 8.56 (0.05) 8.10 (0.10) 8.27 (0.06) 7.97 (0.02) 7.77 (0.02) 9.18 (0.07) 8.00 (0.10) 8.33 (0.11) 7.76 (0.01) 8.57 (0.06)

5.43 (0.06) 6.20 (0.01) 7.13 (0.06) 7.70 (0.01) 6.97 (0.06) 7.03 (0.15) 6.40 (0.10) 6.33 (0.06) 6.77 (0.06) 6.80 (0.10) 7.17 (0.06) 6.23 (0.06) 7.23 (0.06)

1.33 (0.06) 1.37 (0.06) 3.77 (0.06) 4.83 (0.06) 5.03 (0.06) 5.50 (0.04) 1.53 (0.06) 1.80 (0.01) 1.30 (0.10) 1.13 (0.06) 2.50 (0.30) 3.97 (0.06) 3.17 (0.21)

8.04 (0.61)

6.72 (0.59)

8.28 (0.07) 7.54 (0.07)

7.17 (0.06) 7.20 (0.01)

pH

Total acidity (g/kg)

Reducing sugars (g/kg)

a*/b*

4.27 (0.01) 4.26 (0.01) 4.28 (0.01) 4.22 (0.01) 4.22 (0.01) 4.24 (0.02) 4.32 (0.01) 4.38 (0.01) 4.34 (0.01) 4.33 (0.01) 4.21 (0.01) 4.19 (0.01) 4.26 (0.01)

5.71 (0.14) 6.42 (0.07) 5.66 (0.06) 5.19 (0.13) 5.24 (0.03) 5.41 (0.57) 5.58 (0.46) 5.57 (0.05) 6.23 (0.02) 6.22 (0.03) 6.16 (0.08) 6.60 (0.05) 5.15 (0.23)

28.04 (0.05) 31.27 (0.14) 34.36 (0.25) 31.93 (0.34) 30.91 (0.73) 29.47 (0.68) 34.44 (0.05) 32.17 (0.08) 40.58 (1.21) 30.25 (1.90) 34.44 (1.49) 26.39 (0.37) 32.99 (0.25)

2.86 (1.60)

4.27 (0.06)

5.78 (0.49)

2.93 (0.07) 3.17 (0.06)

4.30 (0.05) 4.26 (0.04)

5.92 (0.08) 5.57 (0.09)

(g/kg)

Lycopene

Ascorbic Total Rutin Furosine acid phenolics (mg/100 g (mg/kg) (mg/kg) (mg/kg) protein)

(mg/kg)

`carotene (mg/kg)

1.95 (0.025) 2.00 (0.006) 2.05 (0.015) 1.97 (0.015) 1.98 (0.006) 1.94 (0.010) 2.01 (0.020) 1.76 (0.031) 2.04 (0.006) 2.00 (0.010) 2.05 (0.025) 2.01 (0.020) 2.06 (0.006)

138.2 (0.8) 146.8 (3.1) 145.7 (0.5) 127.5 (4.0) 114.2 (2.7) 106.3 (6.7) 140.9 (9.2) 186.3 (11.1) 187.3 (18.8) 144.7 (2.3) 162.8 (8.0) 163.5 (6.4) 148.6 (0.2)

3.92 (0.02) (2.9) 4.01 (0.04) 2.29 (0.02) 6.99 (0.56) 4.01 (0.56) 3.30 (0.76) 3.73 (0.01) 3.48 (0.16) 3.88 (0.36) 4.51 (0.30) 2.93 (0.4) 4.08 (0.05) 6.79 (0.22)

162.9 (7.1) 87.7 (0.6) 119.9 (3.2) 104.3 (0.4) 67.7 (3.8) 106.4 (5.7) 124.1 (2.0) 111.8 (2.3) 133.7 (1.5) 127.6 (6.4) 104.3 (3.3) 66.4 (1.1) 79.9 (1.8)

223 (0.4) 244 (1.3) 277 (12.7) 344 (2.1) 350 (5.9) 279 (2.4) 355 (5.2) 350 (3.2) 373 (3.2) 472 (28.4) 352 (3.4) 390 (22.8) 621 (6.6)

14.7 (4.0) 13.4 (0.2) 17.4 (0.6) 32.1 (0.1) 30.5 (0.6) 17.3 (0.7) 24.3 (0.2) 19.4 (0.7) 23.7 (0.1) 21.4 (0.9) 19.3 (0.7) 17.6 (0.1) 37.5 (0.7)

56.6 (6.5) 77.2 (3.4) 79.7 (4.0) 58.5 (1.0) 51.0 (6.7) 57.3 (3.2) 55.0 (4.3) 65.2 (1.9) 53.8 (1.3) 70.4 (1.0) 54.8 (2.3) 54.8 (2.4)

32.10 (3.54)

1.99 (0.078)

147.1 (24.0)

4.15 (1.34)

107.4 (27.5)

356 (103.2)

22.2 (7.2)

60.6 (9.4)

30.91 (0.59) 27.37 (0.47)

2.06 (0.006) 2.14 (0.006)

162.1 (5.3) 229.6 (6.5)

4.12 (1.63) 7.93 (0.20)

207.1 (3.4) 255.9 (2.2)

200 (4.0) 309 (2.0)

12.6 (0.4) 13.1 (0.2)

119.3 (3.1) 70.0 (3.0)

commercial pulps: Xa1 Xa2 Xa3 Xa4 Xa5 Xa6 Xb1 Xb2 Xb3 Xb4 Xc1 Xc2 Xc3

mean value

53.9

experimental pulps: Xd Xe

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Table 3 Analytical data of commercial and experimental tomato purees expressed on fresh weight (mean value, standard deviation in brackets).

Dry weight (g/100 g)

°Brix

NaCl

8.78 (0.03) 8.32 (0.03) 8.68 (0.01) 9.13 (0.10) 9.39 (0.02) 8.52 (0.02) 9.49 (0.04) 9.33 (0.06) 9.78 (0.02) 9.60 (0.20) 9.60 (0.10) 8.38 (0.04) 8.49 (0.01) 9.03 (0.06) 8.83 (0.06)

7.53 (0.06) 7.33 (0.06) 7.87 (0.06) 8.2 (0.10) 8.27 (0.12) 7.53 (0.15) 8.47 (0.06) 8.3 (0.10) 8.83 (0.15) 8.7 (0.10) 8.83 (0.15) 7.33 (0.06) 7.43 (0.06) 8.1 (0.10) 7.83 (0.06)

8.07 (0.06) 7.80 (0.01) 7.53 (0.06) 3.26 (0.12) 4.60 (0.10) 5.60 (0.36) 5.37 (0.06) 5.43 (0.21) 5.07 (0.06) 5.23 (0.06) 5.77 (0.31) 5.17 (0.06) 4.67 (0.06) 4.53 (0.06) 4.67 (0.06)

9.02 (0.49)

8.04 (0.53)

8.87 (0.06) 9.02 (0.10)

8.47 (0.06) 7.93 (0.06)

pH

Total acidity (g/kg)

Reducing sugars (g/kg)

a*/b*

4.39 (0.01) 4.40 (0.01) 4.35 (0.01) 4.30 (0.01) 4.41 (0.04) 4.40 (0.04) 4.43 (0.01) 4.38 (0.02) 4.41 (0.02) 4.41 (0.02) 4.43 (0.02) 4.32 (0.01) 4.35 (0.01) 4.25 (0.01) 4.30 (0.05)

5.58 (0.02) 5.02 (0.04) 5.90 (0.01) 5.43 (0.10) 6.58 (0.26) 5.42 (0.11) 5.63 (0.04) 6.16 (0.06) 6.12 (0.05) 5.72 (0.22) 6.08 (0.11) 6.59 (0.18) 5.32 (0.15) 6.36 (0.16) 6.10 (0.12)

34.35 (0.40) 32.87 (0.27) 33.45 (1.40) 38.13 (1.77) 40.61 (3.26) 32.66 (0.34) 38.89 (0.27) 36.52 (0.42) 38.44 (0.05) 37.99 (1.17) 36.06 (0.82) 35.02 (0.78) 35.88 (0.29) 34.66 (1.44) 36.42 (0.52)

5.52 (1.33)

4.37 (0.05)

5.87 (0.47)

4.33 (0.06) 4.07 (0.06)

4.37 (0.04) 4.42 (0.04)

6.72 (0.10) 6.66 (0.14)

(g/kg)

Lycopene

Ascorbic Total Rutin Furosine acid phenolics (mg/100 g (mg/kg) (mg/kg) (mg/kg) protein)

(mg/kg)

`carotene (mg/kg)

2.07 (0.006) 1.97 (0.006) 1.99 (0.006) 2.01 (0.030) 2.03 (0.025) 2.01 (0.015) 2.17 (0.006) 2.13 (0.015) 2.14 (0.015) 2.16 (0.010) 2.15 (0.020) 1.97 (0.006) 2.10 (0.015) 2.08 (0.020) 2.01 (0.015)

148.2 (12.9) 127.4 (6.4) 139.8 (16.2) 168.2 (0.2) 196.3 (3.0) 145.0 (1.4) 172.6 (4.2) 166.5 (14.0) 195.7 (5.6) 193.9 (0.7) 191.6 (5.8) 190.6 (4.0) 157.2 (1.0) 183.6 (10.8) 146.2 (8.6)

5.09 (0.03) 4.85 (0.09) 5.58 (0.14) 5.30 (0.85) 5.39 (0.54) 4.93 (0.87) 4.54 (0.39) 5.62 (0.31) 5.69 (0.45) 5.65 (0.44) 6.58 (0.04) 4.57 (0.05) 4.71 (0.03) 4.46 (0.20) 5.31 (0.55)

219.5 (4.5) 208.6 (2.6) 173.9 (3.0) 227.0 (3.4) 191.7 (6.9) 183.8 (12.3) 196.3 (4.3) 240.9 (6.6) 259.5 (7.0) 229.3 (2.7) 205.1 (1.2) 70.3 (0.7) 184.0 (8.4) 128.2 (1.7) 108.7 (0.8)

452 (4.3) 432 (2.2) 483 (9.7) 375 (7.4) 342 (10.0) 381 (8.5) 385 (0.4) 399 (6.8) 381 (14.6) 413 (8.4) 518 (17.6) 388 (15.5) 226 (8.3) 446 (14.6) 417 (27.5)

52.3 (0.26) 49.5 (0.43) 55.6 (0.38) 59.2 (0.70) 59.1 (1.44) 49.6 (2.13) 40.6 (0.48) 37.3 (1.01) 36.9 (1.32) 39.5 (0.51) 33.8 (2.23) 51.2 (1.90) 50.1 (2.93) 55.5 (0.29) 58.1 (2.50)

58.3 (4.5) 62.3 (1.1) 74.6 (1.1) 120.0 (5.0) 87.6 (3.5) 96.6 (5.1) 66.9 (2.3) 59.8 (2.2) 52.8 (4.9) 59.8 (3.3) 45.6 (2.3) 86.3 (1.9) 92.3 (6.7) 71.7 (6.1) 74.6 (0.5)

36.13 (2.35)

2.07 (0.07)

168.2 (23.2)

5.22 (0.57)

188.5 (51.3)

403 (66.7)

48.6 (8.72)

73.9 (19.6)

32.69 (0.52) 34.38 (0.51)

2.28 (0.006) 2.43 (0.006)

149.1 (2.5) 230.6 (0.6)

4.46 (0.56) 8.51 (0.36)

205.1 (2.1) 389.7 (1.9)

306 (4.7) 327 (6.6)

28.7 (3.25) 36.5 (1.78)

26.9 (1.7) 172.0 (8.9)

commercial purees: Ya1 Ya2 Ya3 Ya4 Ya5 Ya6 Yb1 Yb2 Yb3 Yb4 Yb5 Yc1 Yc2 Yc3 Yc4

mean value

experimental purees: Yd Ye

reducing sugar content was between 26.39 and 34.5 g/kg, with the exception of one sample that had a much higher value (40.58 mg/kg).

The colour index a*/b* was quite homogeneous, with values between 1.76 and 2.06.

With regard to the antioxidant components, the lycopene content, i.e. the main carotenoid found in tomatoes, varied between 106.3

and 187.3 mg/kg, whereas the `carotene concentrations were much lower (2.29-6.99 mg/kg). The ascorbic acid concentration varied between 66.4 and 162.9 mg/kg.

Significant variability was observed in the total polyphenols (between 223-621 mg/kg). Rutin, the most representative flavonoid in tomatoes (Stewart et al., 2000) and especially important for its high anti-

oxidant activity, showed high variability (13.4-37.5 mg/kg), which was not strictly related to the total polyphenol concentration.

The furosine content is directly related to the intensity of the heat treatment and represents a heat damage index (Hidalgo and Pompei , 2000). The furosine values were substantially homogeneous (between 51.0 and 79.7 mg/100 g

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Table 4 Comparison of different brands of commercial tomato pulp and puree (data expressed on dry weight).

NaCl Reducing sugars Lycopene `-carotene Ascorbic acid Total phenolics Rutin (g/kg dw) (g/kg dw) (mg/kg dw) (mg/kg dw) (mg/kg dw) (mg/kg dw) (mg/kg dw) products: Xa (n=6) Xb (n=4) Xc (n=3) Ya (n=6) Yb (n=5) Yc (n=4) F ratio p

45.0 bc 17.7 a 39.4 b 70.5 e 56.2 d 54.9 cd

396.5 ab 416.9 c 379.6 a 400.9 bc 393.1 ab 409.1 bc

1673 a 2004 c 1932 bc 1744 ab 1924 c 1953 c

52.0 a 47.6 a 55.7 a 59.0 a 58.7 a 54.8 a

1404 b 1512 b 1014 a 2283 c 2366 c 1414 b

3628 a 4735 b 5499 c 4687 b 4385 b 4238 b

262.5 a 270.3 a 298.7 a 615.5 c 393.9 b 618.4 c

20.68 ***

3.04 *

4.75 ***

2.00 ns

34.17 ***

8.18 ***

127.6 ***

n = number of lots examined; n.s. = not significant; * p<0.05; ** p<0.01; *** p<0.001.

protein), and reflect a substantial standardization of the industrial processing technologies.

Experimental pulps The data regarding the general composition of the experimental pulps (dry matter, °Brix, pH, total acidity, reducing sugars and a*/b*), were within the ranges of the commercial products.

The pulp samples obtained with the pilot plant from the two tomato varieties used in this study (Xd and Xe) had much higher ascorbic acid concentration values than those found in the commercial products.

The lycopene concentration was also higher than that determined in the commercial pulps. The Xe sample had very high concentrations of lycopene and ascorbic acid, which are typical of the raw material (Table 1). On the contrary, the total polyphenol and rutin values of the experimental pulps were similar to the lower values detected in the commercial products. The furosine level of the experimental pulps was higher than that of the commercial pulps, especially for sample Xd. This was probably due to the steri-

lization treatment performed in a static bath at 100°C, which was more severe than that applied at the industrial level.

Commercial tomato purees Analysis of the commercial purees (Table 3) shows that the dry matter value was higher than in the pulps with an average of 9 g/100 g (between 8.32 and 9.78 g/100 g), and the °Brix value ranged between 7.33 and 8.83 (average value 8.04). The NaCl content was higher than in the pulps and varied between 3.26 and 8.07 g/kg.

The pH value of the pulp samples was homogeneous (average value 4.37) as was the titratable acidity (average value 5.87 g/kg), which is similar to that observed in the pulps. The reducing sugar values varied a little, between 32.87 and 40.61 g/kg, with an average value slightly higher than that of the pulps.

The colour index (a*/b*) values of the purees were very similar, with an average value of 2.07. The lycopene content of the commercial purees ranged between 127.4 and 196.3 mg/kg, while the b-carotene

content varied between 4.54 and 6.58 mg/kg (average values of 168.2 and 5.22 mg/kg, respectively). These data were similar to those obtained for the pulps.

Ascorbic acid concentration values showed some variability (between 108.7 and 259.5 mg/kg, average value 188.5 mg/kg) and were generally higher than those in commercial pulps.

The total polyphenol and rutin values were higher than those observed in the pulps and had less variability. The average furosine concentration was 73.9 mg/100 g protein and the spread was relatively low; sample Ya4 was an exception with a much higher concentration (120 mg/100 g protein).

Experimental purees The compositional data of the experimental purees Yd and Ye were within the variability range observed in the commercial products with the exception of the NaCl concentration that was slightly lower, the total acidity which was slightly higher and the colour index which was significantly higher.

The pilot plant purees had high lycopene concentrations, similar to those found in the corresponding pulps; a particularly high value was recorded in sample Ye obtained from the high-lycopene tomato variety. The `-carotene content was similar to that of the experimental pulps and was within the range observed in the commercial purees.

The concentration of ascorbic acid was very high in sample Ye, as already observed in the pulps.

The total polyphenol values were slightly higher than those obtained in the corresponding pulps; the concentrations were lower than those found in the com-

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Fig. 1 - Principal Component score plot from analytical parameters of tomato pulp (X) and puree (Y) samples.

mercial products. Rutin values were lower than those found in the commercial purees and were significantly higher than those of the commercial pulps. The furosine values for samples Yd and Ye were 26.9 and 172.0 mg/100 g protein, respectively. This marked difference was presumably due to a prolonged heat treatment of sample Ye. Statistical evaluation To analyse the variability of the parameters considered, the data were submitted to one-way ANOVA and multiple range test using the LSD (Least Significant Difference) procedure; the samples were grouped by brand and product type (pulp and purees).

In comparing products with different concentrations of solids, all the data refer to the dry weight (Table 4). The analysis was conducted on the parameters of greater nutritional significance: NaCl, reducing

sugars and the antioxidant components. The results show a significant effect (p<0.001) between groups for all the parameters, except for reducing sugars (p<0.05) and `-carotene.

The NaCl concentration was higher in the purees than in the pulps, and varied significantly according to the brand. The pulps and purees of brand a had a higher NaCl content than those in brands b and c. The reducing sugars showed lower variability and no significant differences were noted between brands or type of product. The lycopene concentration appeared to be influenced by the brand but not by the type of product: the pulps and purees of brands b and c had very similar lycopene contents which were significantly higher than that of brand a.

The ascorbic acid concentration was influenced by the product and the brand. The pulps and purees of producers a and b had signifi-

cantly higher ascorbic acid contents than those of brand c, with generally higher concentrations in the purees. The total polyphenol values were significantly different with respect to the brands only for the pulps. The rutin concentrations were similar in the pulps from different brands whereas there were differences in the purees according to the brands; the rutin concentration was significantly higher in the purees than in the pulps.

Data regarding the composition of each product were then submitted to principal component analysis (PCA) in order to study the influence of the various parameters.

As it can be seen in Fig. 1 (score plot), the first two principal components explain 58% of the total variance. The tomato samples are well separated in the space. The tomato pulp samples are separated from tomato purees along the first component (explained

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Fig. 2 - Principal Component Bi-plot: loading plot superimposed over score plot from analytical parameters of tomato pulp (X) and puree (Y) samples.

variance 41%). The second component (explained variance 17%) distinguishes sample Ye (experimental sample particularly high in lycopene, `-carotene and ascorbic acid) from the other products.

Fig. 2 (Bi-plot) shows how the loading plot (descriptors) is superimposed on the mapping of the samples (Fig. 1, score plot).

As can be seen, pulp samples on the right of the first component are characterised by lower scores of all the parameters considered.

On the contrary, the puree samples are richer in polyphenols, NaCl, reducing sugars, rutin and dry matter and have higher pH and °Brix values. Along the second dimension, the Xe, and in particular the Ye samples, differ from the others due to the high lycopene, ascorbic acid, colour index and furosine values. These values are dependent on the raw material used and on the sterilisation process applied.

DISCUSSION AND CONCLUSION The data obtained in this study show that, although there was some variability in the composition of commercial tomato products, the nutritional values were quite homogeneous, especially when considered on a dry weight basis. With respect to the concentration of reducing sugars, all products ranged between 379 and 409 g/kg dw, regardless of the kind of product and the brand; the same was observed for lycopene (ranging from 1,673 and 2,004 mg/ kg dw) and b-carotene (from 47.6 to 59 mg/kg dw). Some differences between the samples were found in the NaCl content, which was higher in the tomato purees in order to meet sensory requirements; ascorbic acid also seemed to be higher in tomato puree, which could have been due to the different industrial stabilisation treatments applied to these products. During this study, time-

temperature process profiles were examined for the industrial lines of tomato pulp and tomato puree (the evaluation was carried out in a factory of producer a); the sterilisation treatment of tomato pulp was carried out at 118°C for 30 min, whereas the sterilisation treatment of tomato puree was carried out at 92°C for 10 min. This difference is due to the fact that, in the case of pulp, the core of the solid pieces in the can must reach the final temperature, while in tomato puree, the product is rapidly heated to the sterilisation temperature in a heat exchanger and then hot-filled. The holding time and entire treatment time are therefore much shorter.

Various studies have shown that ascorbic acid can be degraded during tomato processing, depending on the severity of the heat treatment (Abushita et al., 2000; Giovanelli et al., 2001; Zanoni et al., 2003; Sahlin et al., 2004). Lower ascorbic acid concentrations in tomato pulp sam-

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ples can be ascribed, at least in part, to the above-described differences in the sterilisation process.

With regard to polyphenols, significant differences in rutin concentrations were observed between pulps and purees. Rutin (quercetin-3rutinoside) is the most representative flavonoid in tomatoes and it has been shown that flavonoids are located mainly in the skins (Stewart et al., 2000). The higher rutin concentration in tomato puree can again be attributed to the technology used. The tomatoes are peeled before processing to give tomato pulp, while tomato puree is obtained by crushing and refining whole tomatoes, with a subsequent higher extraction from the peels. The rutin concentrations found in commercial Italian products were consistent with those reported by Stewart et al. (2000) for tomato puree. The PCA analysis confirmed these observations. The purees could be distinguished from the pulps by a higher solid concentration (which means higher values for reducing sugars, °Brix and solid content). These results correspond to somewhat higher concentrations in antioxidant components (lycopene, `-carotene, ascorbic acid, total polyphenols and rutin).

In general, the levels of antioxidant substances in pulps and purees obtained from the pilot-scale production were correlated with corresponding raw materials, as reported in Table 1. These results show that industrial processing preserves, in part, the nutritional characteristics of the raw material.

It can be concluded that the carotenoid composition of Italian tomato pulps and purees, which are the main forms of domestic consumption of tomato preserves, varies over a relatively narrow range, especially

when considered on a dry weight basis, and depends mostly on the antioxidant concentration of the raw material. Tomato purees generally have a higher ascorbic acid and rutin concentration, depending upon the technological process adopted.

These data can be used to compile a more complete nutritional characterisation of Italian tomato preserves.

From “Italian Journal of Food Science” nr. 3/2009

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Zanoni B., Pagliarini E., Giovanelli G. and Lavelli V. 2003. Modelling the effects of thermal sterilization on the quality of tomato puree. J. Food Engin. 56: 203.

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M. CHISARI* - R.N. BARBAGALLO* - G. SPAGNA Dipartimento di Orto-Floro-Arboricoltura e Tecnologie Alimentari (DOFATA) Sez. Tecnologie Agroalimentari - Università di Catania Via S. Sofia 98 - 98123 Catania - Italy *e-mail: mchisari@unict.it

BEHAVIOR OF PECTINASES EXTRACTED FROM MINIMALLY PROCESSED FRESH-CUT MELONS Key words: fresh-cut melon, pectin methylesterase, polygalacturonase, enzyme characterization

INTRODUCTION Melon (Cucumis melo L.) is a commercially important crop in many Countries, well adapted to soil and climate in all temperate regions of the world. It is considered a climacteric fruit and changes of chemical composition occur quickly during the ripening process (Artés et al., 1993; Bower et al., 2002).

Softening is a universal feature in the ripening of fleshy fruits and is typically accompanied by degradation of the middle lamella and loss of cell adhesion. This process derives from the solubilization of cell wall pectin involving the action of some cell wall hydrolytic enzymes, pectin methylesterase (PME, EC 3.1.1.11) and polygalacturonase (PG, EC 3.2.1.15).

During fruit ripening PME cleaves the methyl esters from pectin producing methanol, pectin with a low degree of esterification, and

free acid. Decreasing levels of esterification are crucial to the softening of fruits, making pectin highly susceptible to degradation by endo-acting enzymes. PG catalyses the hydrolytic cleavage of _-(1,4)- galacturonan linkages (Chisari et al., 2009).

The aim of the present work was to characterize PME and PG degradative activities in two groups of fresh-cut melon (Cucumis melo cantalupensis cv Charentais and inodorus cv Amarillo) harvested at commercial ripening in order to optimize the storage conditions.

MATERIALS AND METHODS Melons (Cucumis melo L.) belonging to var. inodorus (cv Amarillo) and cantalupensis (cv Charentais) were obtained, on the day of harvest, from local producers in the area of Catania (Sicily, Italy).

ABSTRACT Fresh-cut fruit is a segment of food industry that is developing fast due to the fact that it is a convenient food and has a fresh-like quality.

However, the fresh-cut product is easily corrupted by some pectinases (pectin methylesterase, PME and polygalacturonase, PG especially) because in these technological conditions the enzymatic reactions tend to accelerate with consequent consistency loss of cell walls. Thus, to understand the mechanisms of degradation is necessary to know the behaviour of pectinases according to the environmental changes. PME and PG were extracted from freshcut cubes (2x2x2 cm) of two melon cultivars (Cucumis melo cantalupensis cv Charentais and inodorus cv Amarillo) harvested at commercial ripening (37 days after anthesis for Charentais and 45 days for Amarillo) and characterized using reliable spectrophotometric methods. Both enzymes followed the MichaelisMenten kinetics. The PME activity at physiological pH value of melons (7.0) was 100% in both cultivars, while the residual PG was 91% in Charentais and 100% in Amarillo.

Optimal temperature of activity was 40°C for PME and 60°C for PG in both cultivars. PME was much more thermolabile compared with PG and above all in Amarillo, loosing over 90% of relative activity after only 5 minutes of incubation at 70°C. PME activation energy resulted then much higher than PG. Inhibition tests by sugars (D-glucose and D-fructose) evidenced a decreasing course of both activities as D-fructose concentration in the assay medium increased.

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Fruits were harvested at commercial ripening (37 days after anthesis for Charentais and 45 days for Amarillo) immediately transported to the laboratory and stored overnight at 10°C. The unprocessed fruits were surface disinfected with 80% ethanol and placed in a laminar flow hood that was also sanitized with ethanol. All materials used for cutting and handling the fruits were continually disinfected and metallic surfaces were flamed at regular intervals.

Fruits were sliced horizontally into halves with a sharp knife.

Seeds were removed and the fruit cavity was cleaned. Each half was cut at the exposed end into four equal slices. Then the skins were removed and each slice was cut into approximately 2x2x2 cm cubes using a stainless steel knife.

The melon cubes were stored at 5°C and 95% RH in transparent polystirene baskets with a capacity of 500 g, in the same way that they are usually exposed in supermarket displays.

PME and PG activities were determined in extracts prepared using a modified version of the method of Stevens et al. (2004). A 10 g sample was placed in a becher with 40 mL of extracting solution (0.1 M citrate-phosphate buffer pH 7.0, 1 M NaCl, 1 mM dithiotreitol). The mixture was blended for 10 min with an Ultraturrax T25 system at speed 3 (16,000 rpm) and centrifuged at 4,000 x g for 20 min at 4°C. The supernatant was filtered under vacuum with Buchner funnel through Whatman No. 4 paper, and the clarified supernatant was used as crude extract.

PME activity was determined according to the method proposed

ples were determined in the same way without addition of enzyme.

Each sample was measured in triplicate.

PME and PG were then characterized in order to determine: kinetic parameters (V max and Km) explained by the MichaelisMenten equation and calculated by hyperbolic regression analysis (Lineweaver and Burk, 1934) and thermal stability; optimum conditions of pH (from 4.0 to 8.0) and temperature (between 30° and 70°C); inhibition by sugars (Dglucose and D-fructose up to 5 M and 2 M for PME and PG inhibition tests, respectively) according to the procedures described by Chisari et al. (2008).

by Fachin et al. (2002). The reaction mixture consisted of 1,000 mL of sample and 30 mL of a 1% apple pectin solution (90% esterification) containing 200 mM NaCl. Before injection of enzyme solution, the pectin solution was adjusted to pH 7.0. During hydrolysis at 22°C, the pH was maintained at 7.0 by addition of 0.01 M NaOH. Every minute the consumption of 0.01 M NaOH was recorded during a 20 min reaction time. The PME activity is proportional to the rate of consumption of NaOH and can be expressed in units (U), defined as μmoles of acid produced per gram of fresh tissue per minute at pH 7 and 22°C. PG activity assay was based on the release of reducing groups produced by PG and measured using a spectrophotometric method (Gross, 1982). One hundred milliliters of the extracted enzyme solution was incubated with 0.3 mL of 0.5% (v/v) polygalacturonic acid at 35°C for 30 min. To stop the reaction, 2 mL of 0.1 M borate buffer, pH 9.0 and 0.4 mL of 1% (v/v) cyanoacetamide were added to the reaction mixture and boiled for 10 min. After cooling, the absorbance was measured at 295 nm and 25°C. Enzyme activity was expressed as μmoles of galacturonic acid reducing equivalent per gram per minute. D-galacturonic acid was used as standard. Blank sam-

RESULTS AND DISCUSSION Both enzymes followed the Michaelis-Menten kinetics and Lineweaver-Burk interpolation was linear, with r2 values ranging from 0.90 to 0.93 for PME extracted from var. cantalupensis (cv Charentais) and inodorus (cv Amarillo) melon, respectively, and from 0.91 to 0.96 for PG extracted from inodorus and cantalupensis melon, respectively.

Table 1 reports the kinetic parameters Vmax and Km. The molar extinction coefficient (¡) was 1,554 and 1,527 M -1 cm -1 for

Table 1 Kinetic parameters of pectin methylesterase (PME) and polygalacturonase (PG) extract from melon cv Amarillo and Charentais.

Kinetic parameters

PME

inodorus

PG

PME

cantalupensis

PG

Km (%)

(cv Amarillo) 0,156±0,006 0,239±0,024

(cv Charentais) 0,182±0,014 0,049±0,005

Vmax (Ug-1)

0,272±0,04

0,257±0,07

300,9±64.0

188,9±31,38

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PME, 8,311 and 8,411 M-1cm-1 for PG in cantalupensis and inodorus melon, respectively.

Table 2 shows thermal activation parameters of both pectinases.

PME activation energy resulted much higher than PG. Moreover, PME was much more thermolabile compared with PG, above all in cv Amarillo.

As it is possible to notice in Fig. 1, PME optimal temperature was 60°C in both cultivars; at the lowest temperature among those tested (30°C), the residual activity was 54 and 71%, while at 75°C was 80 and 91% in Charentais and Amarillo, respectively, confirming the high stability of PME

Table 2 Main thermal activation parameters of pectin methylesterase (PME) and polygalacturonase (PG) extract from melon cv Amarillo and Charentais.

Kinetic parameters 6E (J mol-1) 6H (J mol-1) 6G (J mol-1) 6S (J mol-1°K-1)

PME

inodorus

PG

PME

cantalupensis

(cv cv Amarillo) 183154 81324 180425±78.2 78512±61.9 356077 360702 -533.9±11.8 -833.9±13.8

in melons. PG optimal temperature was 40°C in both cultivars; at 25°C, an activity of 79% and 69% was observed in Charentais and Amarillo, respectively, while at 60°C the residual activity was 82% in both cultivars.

The PME activity at physiological pH value of melons (7.0) was

PG

(cv cv Charentais) 59265 33943 56536±60.6 31131±29.7 353575 362285 -904.7± 13.7 -979.0±9.4

100% in both cultivars, while the residual PG was 91% in Charentais and 100% in Amarillo (Fig. 2).

Inhibition tests were carried out in order to verify the enzymatic behavior in presence of D-glucose and D-fructose in the assay medium (Figg. 3-4). PME was inhibited by both sugars, with a most

Fig. 1a - Effect of temperature on pectin methylesterase (PME) activity from melon cv. Amarillo and Charentais.

Fig. 1b - Effect of temperature on polygalacturonase (PG) activities from melon cv. Amarillo and Charentais.

Fig. 2a - Effect of pH on pectin methylesterase (PME) activity from melon cv. Amarillo and Charentais.

Fig. 2b - Effect of pH on polygalacturonase (PG) activity from melon cv. Amarillo and Charentais.

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Fig. 3a - Effect of glucose on pectin methylesterase (PME) activity from melon cv. Amarillo and Charentais.

Fig. 3b - Effect of fructose on pectin methylesterase (PME) activity from melon cv. Amarillo and Charentais.

Fig. 4a - Effect of glucose on polygalacturonase (PG) activity from melon cv. Amarillo and Charentais.

Fig. 4b - Effect of fructose on polygalacturonase (PG) activity from melon cv. Amarillo and Charentais.

relevant effect in Charentais, in which a 5 M sugar concentration caused decrease of activity of 75 and 68% for glucose and fructose, respectively. On the other hand, Amarillo showed much higher residual activity at the same sugar concentration (68 and 53% for glucose and fructose inhibition).

An activation of PG by glucose was noticed in both cultivars, while it was inhibited by increasing concentrations of fructose.

At 2 M fructose concentration, PG residual activity was 64 and 43% in Charentais and Amarillo, respectively.

REFERENCES Artés F., Escriche A.J., Martínez J.A., Marín J.A., 1993. Quality factors in four varieties of melon (Cucumis melo L.). J. Food Qual., 16: 91-100.

Bower J., Holford P., Latché A., Pech J.C., 2002. Culture conditions and detachment of the fruit influence the effect of ethylene on the climacteric respiration of melon.

Postharvest Biol. Technol., 26: 135-146.

Chisari M., Barbagallo R.N., Spagna G., 2008. Characterization and role of polyphenol oxidase and peroxidase in browning of fresh-cut melon. J. Agric.

Food Chem., 56: 132-138.

Chisari M., Silveira A.C., Barbagallo R.N., Spagna G., Artés F., 2009. Ripening stage influenced the expression of polyphenol oxidase, peroxidase, pectin methylesterase and polygalacturonase melon cultivars.

Int. J. Food Sci. Technol., 44: 940-946.

Fachin D., Van Loey A.M., Ly Nguyen B., Verlent I., Indrawati, Hendrickx M.E., 2002. Comparative study of the inactivation kinetics of pectinmethylesterase in tomato juice and purified form. Biotechnol. Prog., 18: 739-744.

Gross K.C., 1982. A rapid and sensitive spectrophotometric method for assaying polygalacturonase using 2-cyanoacetamide. Hort. Sci., 17: 922-934.

Lineweaver H. and Burk D., 1934. The determination of enzyme dissociation constants. J. Am. Chem. Soc., 56: 658-666.

Stevens C., Liu J., Khan V.A., Lu Y.J., Kabwe M.K., Wilson C.L., Igwegbe E.C.K., Chalutz E., Droby S., 2004. The effect of low-dose ultraviolet light-C treatment on polygalacturonase activity, delay ripening and Rhizopus soft rot development of tomatoes. Crop Prot., 23: 551-554.

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RESEARCH

IS THERE A LINK BETWEEN ANTIOXIDANT INTAKE AND REDUCED INCIDENCE OF ALLERGY IN CHILDREN?

Patel et al. of the University of Manchester have conducted a study, the aim of which was to try and answer the ques-

tion of whether or not there is a link between dietary antioxidant consumption and allergy in children. The article has re-

cently been published in Allergy: European Journal of Allergy in children.

A number of theories have been put forward to try to explain why the incidence of allergies is on the increase in Western society. Such theories include pollution and environmental factors, eating more varied diets and being too clean. None of these has as yet been conclusively linked, but it is thought that they may all play a role. The team from Manchester University have been looking into these theories and have found that there is a lack of studies looking at the potential protective qualities of antioxidants and whether they have a role in the prevention of allergy development when consumed during childhood. They comment that most studies in the area looking at links to childhood consumption have focussed on individual types of food and not total intakes of antioxidants. There have been studies looking into the effects of antioxidant supplementation on allergic diseases in adults, but these concluded that there were no beneficial effects. This suggests that whole foods may play an important role rather than just the individual components.

The team aimed to assess whether antioxidant intake measured at the age of 5 years was related to allergic sensitisation and allergic diseases at 5 and 8 years of age. The team used a semiquantitative Food Frequency

Questionnaire (FFQ) to determine dietary intakes, which the parents of 861 children were asked to complete. They also took blood samples from 496 of the participating children at 5 years of age to determine IgE levels. Mean nutrient intakes were also calculated.

The results of the study showed that children with higher beta-carotene intakes had a reduced risk of sensitisation, and therefore a reduced risk of developing an allergy. Sensitisation was measured using the skin prick method, and the children were tested for sensitisation to several things including grasses, milk and egg. Betacarotene was also significantly negatively associated with serum IgE concentrations. The team also found that at 5 years of age, high vitamin E intakes were associated with a higher risk of sensitisation. This was not true of the children at 8 years of age however.

The Authors concluded that beta-carotene may well play a protective role in the case of allergies. A possible explanation is that diets are not as healthy as they used to be, with decreased intake of green vegetables and potatoes, which are key contributors of betacarotene. Their results indirectly support the theory that a decrease in antioxidant consumption (in this case beta-carotene) can increase risk of sensitisation, and therefore the development of allergy.

RSSL

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FOOD GAS SENSOR COULD SHOW WHEN FRUIT IS RIPE AND MEAT FRESH A new sensor that analyses gases given off by foods could be used to check their safety, quality and reliability quickly and economically, said the German research team behind the device. Food suppliers could accurately gauge the ripeness of fruit stored in a warehouse to know when best to deliver it to a supermarket or whether fish or meat is still fresh, team member Mark Buecking told FoodProductionoaily.com.

Developed by researchers at the Fraunhofer Institutes for Mo-

lecular biology and Applied Ecology IME and the Physical Measurement Techniques IPM in Freiburg (Germany), the novel system uses volatile components to check for characteristics such as ripeness or freshness. Using either a hand-held or fixed device, a sensor with a surface heated to high temperatures analyses the gas emitted by food before displaying colour-coded results on a screen; green for optimum level of ripeness or freshness; yellow to indicate it is not quite ready, and red to show either the produce

BIOFILMS HAVE A NEW FOIL Listeria monocytogenes - a foodborne pathogen - has been found in some ready-toeat meats. It causes serious illness in about 2,500 people each year, resulting in 500 deaths.

Though L. monocytogenes is killed by cooking or pasteurization, it can survive many chemicals used in in-plant sanitation programs. Thus, food can be contaminated during or after processing. The pathogen’s ability to grow at low temperatures may allow its growth in or on raw or improperly processed ready-to-eat foods even when they are refrigerated.

One source of contamination is work surfaces of processing plants where meat products are made. ARS microbiologist J. Arnold at the Poultry Microbiological Safety Research Unit in Athens, Georgia, has been looking for improved methods to control biofilms containing L. monocytogenes. Any method needs to be acceptable to the U.S. Environmental Protection Agency.

Biofilms are protective layers of proteins and polysaccharides that surround bacteria and stick to equipment surfaces. “These protective shields trap spoilage bacteria and other pathogens that contaminate

needs more time to mature or has spoiled in the case of meat or fish.

“We have brought together various technologies based on the use of metal oxide sensors, similar to those installed in cars, for example, to close ventilation vents when driving through a tunnel,” said Buecking. “Researchers at IPM have developed these sensors further. If a gas flows over the sensor, at temperatures of 300° to 400°C, it will burn at the point of contact. The subsequent exchange of electrons changes the electrical conductivity.” It is this change that allows the instrument to evaluate the gases and come up with a reading.

Buecking explained that before the gas reaches these sen-

sors, it has to go through a separation column with polymers that filters out substances and allows them to analysed individually or disregarded if they play no part in the process. The analytical software, contained in a so-called black box, can be changed or recalibrated according to the food being checked.

The group has already developed a prototype and the system is currently being tested in the German pork sector. The project aims to develop an online device used on the slaughter line that is able to detect an unpleasant off-flavour in male pigs, known as boar taint, which can arise as a result of the production of sexual hormones.

food during processing, and they resist cleaning and sanitizing,” says Arnold. “Today’s longer production runs provide more opportunity for biofilms to establish themselves, and today’s longer shelf life adds to the risk of biological contamination.”

In collaboration with Sterilex Corporation of Owings Mills, Maryland, Arnold has tested a proprietary formulation – based on alkaline peroxide and phase-transfer chemistry – that appears to be a cost-effective disinfectant for use in environments for poultry and meat production and processing. The formulation uses multiple chemical and physical actions to penetrate a biofilm, kill the microorganisms, and re-

move the biofilm from surfaces. It was tested against multiple disinfectants for killing and removal of L. monocytogenes biofilm.

“Results showed that the formulation was 100% effective, providing total kill and more

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RESEARCH

than 90% biofilm removal,” says Arnold. “This disinfectant is more effective than currently used disinfectants in reducing L. monocytogenes biofilm growth, thus minimizing the risk

of pathogenic contamination.

Test evaluations also resulted in instructions for use that will meet USDA ‘zero tolerance’ regulations for L. monocytogenes.”

ALLERGENIC PROTEINS IN TOMATO AND THE SAFETY OF TOMATO PRODUCTS A team led by Valerio Pravettoni of the Clinical Allergy and Immunology Unit, IRCCS in Milan has recently conducted a study looking into the proteins responsible for tomato allergy. The paper has been published in The Journal of Agricultural and Food Chemistry. Global production of tomatoes has increased dramatically over recent decades.

Consumption increased by

an average of 4.5% per year between 1990 and 2004 and production has reached around 120 million tonnes in 2002/4. This is thought to be due to an increased awareness of the health benefits associated with tomatoes including the possibility that they may help reduce the risk of developing prostate cancer and cardiovascular disease.

Tomato has also become a

well-known allergen, and several studies have confirmed that there is an association between individuals with birch pollen allergy and oral allergy syndrome (OAS) caused by tomato. Several tomato allergens have been characterised in fresh tomato such as Lyc e 1 which is a profilin, and Lyc e 2 and Lyc e 3 which are a lipid transfer proteins (LTP).

One of the aims of the current study was to look at the allergy potential of processed tomato products and the clinical relevance of tomato LTP, since both these topics have been overlooked in previous research. To do so, the Authors recruited about 40 subjects all of whom had confirmed tomato allergy, diagnosed either from a skin prick test or from medical history. The severity of the allergy varied within the group.

The results of the study showed that tomato LTP was clinically relevant, as it was recognised by 15% of the patients, and generally these patients suffered with the most severe allergy. They also found that LTP’s were present in peel, pulp and seed of the toma-

to, the amino acid sequences of which corresponded to the previously mentioned Lyc e 3. It was also found that the derivative products they tested (canned, peeled tomatoes, tomato puree) contained an IgE-binding protein which was found to be an LTP. Only patients with LTP-sensitisation were found to have allergic reactions to the tomato derivative products. The Authors felt that this was to be expected, as thermal processing which occurs during production of these derivatives would denature many of the other allergenic proteins, but not LTP, as has been demonstrated in previous studies.

The Authors claim that several useful conclusions can be drawn from their findings, including the fact that those with more severe tomato allergy may be allergic to the LTP. This means they are also likely to have severe reactions to tomato derivatives and not just to fresh tomato. Using these derivatives in skin prick tests could prove to be an effective method of identifying those with LTP allergy.

RSSL

FOOD “TATTOOS” FOR IDENTIFYING FRUIT Those small and sometimes inconvenient sticky labels on produce may eventually be replaced by laser “tattoo” technology now being tested by Agricultural Research Service

(ARS) and University of Florida (UFL) scientists.

Called laser etching, the new technology puts a tattoo on grapefruit and other produce so it can be identified at the

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supermarket checkout lines.

The technology was invented by former UFL scientist Greg Drouillard, now with Sunkist Growers. Grapefruit has always been labeled with sticky paper labels that mar the fruit

and stick to one another in storage. The labels are also easily removed, making it more difficult to track a piece of produce back to the source if the need arises.

Microbiologist Jan Narciso at the ARS Citrus and Subtropical Products Laboratory in Winter Haven, Fla., and UFL researcher Ed Etxeberria investigated laser technology as an alternative to sticky paper labels.

A carbon dioxide laser beam was used to etch information into the first few outer cells of the fruit peel. The mark canâ&#x20AC;&#x2122;t be peeled off, washed off or

changed, offering a way to trace the fruit back to its original source. This permanent etching into the fruit peel does not increase water loss or the entrance of food pathogens or postharvest pathogens if the laser label is covered with wax.

Further testing shows the wax may be unnecessary, since the tiny holes etched into the grapefruit peel are effectively sealed by the carbon dioxide, preventing decay and food pathogen entry. However, wax coverage is recommended to eliminate water loss. In testing for fruit decay, the fruit

was inoculated with decay organisms and then etched with the laser. No pathogens were found in the peel or the fruit interior. Narciso and Etxeberria found that the laser cauterizes the peel, much like when a laser is used on human skin. The cauterized area is impenetrable to pathogens and decay organisms and resists water loss. Testing is also being conducted on tomatoes, avocado and other citrus fruits. The process would have to be approved by the Food and Drug Administration before it could be used commercially.

Up grading of existing plants to ATEX

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RESEARCH

OLIVE OIL EXTRACT AND ALZHEIMER’S DISEASE

A study published in Toxicology and Applied Pharmacology by scientists from the Usa and Brazil has investigated the effect of an extract of olive oil on chemicals thought to be implicated in the development of Alzheimer’s disease. The researchers indicate that the extract may have potential as a key compound in the development of therapies for Alzheimer’s disease.

Alzheimer’s disease (AD) is a form of dementia that appears typically in older adults. It is now widely accepted that AD results from synaptic (junctions between neurones) and neuronal loss following the bind-

ing of beta-amyloid (Aβ) oligomers to synaptic sites within the brain. Soluble Aβ oligomers - known as Aβ-derived diffusible ligands (ADDL5) - have been identified as the toxic chemicals responsible for the development of AD. Previous studies have shown that phenolic compounds have an ability to prevent the formation of oligomers. They have also indicated that diets rich in antioxidants can reduce risk of AD and a Mediterranean diet rich in olive oil and monosaturated fats have been shown to protect against cognitive impairment in the elderly. Oleocanthal is a compound derived from olive oil and is thought to have potential neuroprotective, antioxidant and anti-inflammatory properties. The Authors of this study, Pitt et al., sought to examine the effect of oleocanthal on ADDLs and on the ability of Aβs to form ADDLs. The researchers added oleocanthal solutions to solutions of Aβ and ADDLs and examined the ability of Aβs to form ADDLs using immunoassay. Pitt et al. also investigated the effect of the olive oil extract on nerve cell cultures from the hippocampus, an area of the brain involved in memory and learning that is affected by AD. Results showed that oleocanthal treatment altered the structure of the ADDLs formed.

They became more likely to provoke an immune response

and less soluble. This lower solubility may lead to decreased toxicity of the ADDLs. Pitt et al. found that higher oleocanthal concentrations were required to produce the same increased immunoreactivity for the ADDLs than for the monomeric Aβs. When the nerve cells were treated with oleocanthal the researchers discovered that the ADDLs formed in its presence were less able to bind to the synapses and that the deterioration of these cells was also reduced.

Pitt et al. noted that oleocanthal was able to alter the ADDL structure at doses as low as 10 nM and suggest this is like-

ly to be due to the phenolic properties of the extract. They state that no underlying structural basis for the changes in immunoreactivity has yet been found. With regards to the binding of the ADDLs to nerve cell synapses, they state that the altered structure of ADDLs formed in the presence of oleocanthal appears to prevent the binding and that this direct effect, along with the indirect effect of increased antibody removal of ADDLs due to increased immunoreactivity, suggests that oleocanthal or optimised derivatives of it may have potential as treatments for AD.

REPLACING FAT IN MEAT PRODUCTS WITH OLIVE FIBRE Greek and Swedish researchers found that the olive mill waste fibre, in combination with carrot fibre and potato starch led to fat reductions of

between two and five grams compared to a lean meatball, report researchers from Lund University and the Technical University of Crete.

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With obesity levels rising across the globe, consumers are increasingly seeking out low-fat and low-calorie versions of their favourite foods.

As a result reduction of fat in products is a growing area of interest to food manufacturers.

“A potential additive should not only improve the waterholding properties of the meatballs, but it should also provide palatability to the final product as fat, being replaced, often contribute to the taste of the product,” explained the researchers in the journal LWT - Food Science and Technolo-

gy. “To the best of our knowledge, there are no reports on the use of fibres recovered from olive mill waste as a fat replacement in meat products and therefore this is the objective of this study,” they added.

The researchers, led by Charis Galanakis, prepared a number of meatballs containing lean meats, with and without potato starch, and in the presence of different types of fibre, including dietary fibre from an alcohol insoluble residue (AIR), of olive mill wastewater, and a water soluble, alcohol insoluble residue

(WSAIR). A fatty meat recipe was also prepared for comparison.

According to their findings, despite good fat reduction of the AIR, the water-holding capacity, a measure of the succulence of the product, was poor. “Thereby, AIR material could not in the present form be considered as a potential fat replacement in meat products,” said the researchers.

On the other hand, the WSAIR exhibited good water-holding capacity as well as a reduction in the uptake of oil during frying, they said. Addition of

the carrot fibre improved both measures further.

“WSAIR could be utilized together with carrot fibers as additive in low fat meatballs, since it was able to improve the cooking properties of the product, by restricting the oil uptake and thereby giving rise to meatballs with sustained reduced fat content,” wrote Galanakis and his coworkers. “Further investigations are needed in order to purify WSAIR material with a purpose of improving its waterholding properties,” they concluded.

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NUTRITION

STEADY GROWTH FOR NEW PRODUCTS FOR GUT HEALTH

Despite a number of adverse influences, including the economic downturn, consumer confusion over the range of products and ingredients available and their benefits, and difficulties over claims validation in Europe, interest in food and drinks carrying gut or digestive health claims appears to be continuing unabated, at least as far as food and drinks companies are concerned. Innova Market Insights tracked well over 4,000 launches globally marketed on a gut or digestive health platform in 2009, up from about 2,000 just five years previously.

The gut/digestive health sector was the first in the international functional foods market to come to the fore, starting to rise to prominence in the 1980s outside Asia, although significant sales were not achieved in the west until well into the next decade.

It remains the leading sector in terms of market size and activity in most Countries, with the notable exception of the US, and even there rapid growth over the past five years has boosted the market considerably.

Along with other parts of the

functional foods market, it is a very difficult to define market, with rising awareness of foods traditionally linked with a healthy digestive system, particularly high-fibre foods such as bran and wholegrain bakery and cereal products, combining with the emergence of probiotic foods, most notably dairy products, to create a diverse but dynamic category.

Additionally, many of the probiotic products launched in recent years, particularly dosedelivery dairy drinks, have focused on immune defence as much, if not more than, digestive health. With these difficulties in definition, market quantification is also very fraught with

problems, but estimates now tend to put the global market for gut health foods and drinks at over US$10 bn a year.

The emergence of new-style dairy products, most notably probiotic yogurts and dairy drinks, has moved the market forward since their move out of Asia and into the mainstream western markets in the 1990s. Indeed, the dairy sector, notably probiotic products, is now probably most closely associated with the gut health sector. Dairy products accounted for over 40% of the gut/ digestive health launches recorded by Innova Market Insights in 2009, although this share was down slightly over

2008, reflecting the wider range of products appearing on the market. Baby food was the next most popular category for using gut health claims, ahead of bakery and cereal products.

Europe accounted for a leading one-third of the product launches on a gut or digestive health platform last year, just ahead of the US on about 28%. Innova Market Insights noted a particularly rapid increase in US product launches on a gut and digestive health platform, with totals more than trebling since 2005. Interest in the US, especially in the dairy sector, has risen sharply over the past five years, particularly since the repositioning of Danoneâ&#x20AC;&#x2122;s Activia spoonable yoghurt brand more directly on a digestion regulation platform, emphasising the use of the unique Bifidus ActiRegularis cultures. Sales of the Activia brand are now worth over US$2 bn a year globally and the US national launch in early 2006 is credited with virtually single-handedly moving the probiotics market out of the specialist dietary supplements market and into the mainstream yogurt market. It also heralded a wave of com-

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petitive activity from the other US yoghurt companies, driving the market forward.

Although refrigerated yoghurt and dairy drinks are maintaining their profile in terms of product activity in gut and digestive health, there have also been high levels of activity in other areas, with launches recorded by Innova Market insights over the past year including a range of Digestive Health pasta with probiotics under the Racconto Essentials brand, the extension of the Attune probiotic cereal bar range with probiotic chocolate bars, and the introduction of

Yovation frozen yoghurts with probiotic cultures.

Outside the US, there has been an even wider range of activity, with novel products appearing alongside development of existing brands and concepts.

These included the launch of Yosa organic dairy-free smoothies with oats, fresh fruit and berries and probiotic bacteria. Initially launched by oatspecialist Bioferme in its home market of Finland in the spring of 2009, the product was extended into the Swedish and German markets shortly afterwards. Meanwhile in Australia, the barleyMax ingredi-

ent, developed by CSIRO and said the be the worldâ&#x20AC;&#x2122;s highest fibre wholegrain, made its first appearance on supermarket shelves when it was used in Digestive 1st and Protein 1st breakfast cereals from Goodness Superfoods. â&#x20AC;&#x153;It appears that high levels of interest in gut/digestive health foods are continuing. It has been a key focus for European product activity for a number of years, and US levels of interest have risen sharply over the past five years to create a market combining interest in developing established high-fibre products on the one hand

and the newer probiotic dairy lines on the other. The Australian market falls somewhere between the two, while in Japan the market is so well established that products fortified with fibre, probiotics and/or prebiotics are regarded virtually as standards. In all regions product activity is still strongly oriented toward the dairy sector, although increasing activity in bakery and cereal products is evident along with signs of growth in other areas of the marketâ&#x20AC;?, comments LuAnn Williams, Head of Research for Innova Market Insights. www.innovadatabase.com

of stevia which the researchers found had the same sweetness intensity as the sucrose. T1, T2 and T3 had different types of inulin but the same amount at 15.8% w/w. Batch T4 was the same as T1, T2 and T3 but had no whole milk powder;

instead it had whey proteins at 22.1% w/w. The researchers then performed numerous analyses including proximate and texture analysis, colour, melting point, particle size determination, rheology, and sensory analysis. They found

MANUFACTURE OF SUCROSE-FREE CHOCOLATE USING STEVIA AND DP INULIN The increase in numbers of overweight or obese individuals has led manufacturers to develop sweet snacks and desserts that are low in calories, low in fat or low in sugar. A recent study by Shah et al. published in International Journal of Food Science and Technology has investigated the effects of sugar replacement with stevia as an intense sweetener together with inulin and polydextrose as bulking agents on physico-chemical and sensory properties of sugar-free chocolate.

Stevia is a naturally occurring

compound and is about 300 times sweeter than sucrose. It has an intense and sweet taste that provides no metabolisable energy upon consumption. To investigate the effects of sugar replacement, Shah et al. prepared five batches of chocolate. The control batch contained 44% w/w sucrose aqueous solution with no polydextrose, inulin or malto-dextrose. T1, T2 and T3 contained the same amounts of cocoa liquor, cocoa butter, lecithin and whole milk powder as the control, however the sucrose was replaced with 0.5% w/w

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NUTRITION

that compared with chocolate sweetened with sucrose, noticeable differences in lightness were observed for the stevia chocolates which the study states could be attributed to changes in surface roughness. They report that the physico-chemical and sensory characteristic of chocolate

with inulin HP in combination with stevia and polydextrose were similar to that of the sucrose sweetened milk chocolate. Inulin addition had not affected particle size, melting point and composition in the sucrose free chocolate, however the use of whey protein produced unacceptable senso-

GLUTEN-FREE FOODS: FOCUS SHIFTING TO NUTRITION & TASTE The gluten-free food market represents a major growth opportunity for manufacturers as consumers with celiac disease and other conditions increasingly seek products that are

healthy, good-tasting and filling without using wheat and other grain-based products.

Presenters at the 2010 Institute of Food Technologists (IFT) Annual Meeting & Food Expo,

ry and rheological properties.

The study indicates that inulin HP has longer chains which means it has a lower solubility than HPX and GR inulin which have shorter chains. Inulin HP therefore may crystallise more rapidly and could be the reason for a slight increase in the visco-elastic behaviour of the

chocolate. In conclusion, the Authors state that this study indicates that it is possible to manufacture sucrose-free chocolate using high DP inulin (HP) without adversely affecting its important physico-chemical properties and sensory acceptance.

RSSL

which took place July 17 to 20 in Chicago, noted that about 1 in 100 adults is estimated to suffer from celiac disease, an autoimmune disorder triggered by the consumption of gluten found in wheat, barley and rye. Only 5 to 10% of those are diagnosed, however, and that is often after being misdiagnosed with other illnesses.

Left untreated, celiac disease can cause illnesses ranging from gastrointestinal problems to bone disease, infertility, and an increased risk of cancer.

“The panel suggested food manufacturers explore using pure oats in new glutenfree products to increase the amount of fiber and improve the taste. A study by Health Canada concluded that the majority of people with celiac disease can tolerate moderate amounts of pure oats, which are a good source of dietary fiber, B-complex vitamins, iron and protein”, said Shelley Case, BS, RD, Author of “Gluten-free diet: a comprehensive resource guide”, and a member of the Medical Advisory boards of the Celiac Disease Foundation and Gluten Intol-

erance Group in the United States and the Professional Advisory Board of the Canadian Celiac Association.

As the number of people diagnosed with celiac disease increases, so will the demand for gluten-free products. U.S. retail sales of gluten-free food and beverages are expected to reach more than $2.77 billion by 2012. Besides people with celiac disease, the glutenfree food market also draws people with non-celiac glutensensitivity, wheat allergies and others.

Steve Taylor, PhD, director of the Food Allergy and Resource Program at the University of Nebraska, cautioned that manufacturing true gluten-free grain products requires vigilance every step of the way.

USDA grain standards allow the same equipment to be used for wheat and oats; as a result, a study found 60% of oats were contaminated with wheat, he said. “If you wish to make gluten-free foods, obviously you have to start with gluten-free ingredients, and that’s easier to say than to do”, he adds.

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SALT: TOO MUCH OR TOO LITTLE? At the 2010 Institute of Food Technologists (IFT) Annual Meeting & Food Expo, which took place July 17 to 20 in Chicago, researchers discussed about sodium intake on human health. Too much or too little salt poses potential health risks, say experts, who noted that individual and societal efforts to curb salt intake should be gradual, with the ultimate goal of achieving a healthy balance.

“There is no shortage of data that says excess salt can be harmful and that some indi-

viduals are more sensitive to its effects than others”, said Edward Strickler, Ph.D., Department of Neuroscience at the University of Pittsburgh.

Too little salt, or the elimination or rapid reduction of salt in the daily diet, can cause heart problems and fragile bones, especially in athletes.

While the optimal daily salt intake is 2,300 milligrams (about 1.5 teaspoons) per day, the average American ingests more than 3,500 milligrams or approximately 50% too much salt.

“There should be a good balance, making sure we’re not having too much, but also making sure we’re not ingesting too little”, said Strickler. The Institutes of Medicine (IOM) recently recommended a gradual decrease in salt intake and that manufacturers remove “gratuitous salt” from food products (77% of salt is added in food processing).

The IOM also recommends that the federal government step-up public information efforts related to salt intake.

While a recent study found that 53% of consumers is concerned about their salt intake (up from 41% in 2009), nearly half of Americans does not how much salt intake is appropriate or healthy, said

Schmidt, president and CEO of the International Food Information Council (IFIC). One problem is that there is a “disconnect” between consumers and the “functional role of salt in food”, said Schmidt.

In addition to providing nutrition, salt in food products enhance taste and consistency, and can serve as a preservative and/or a leavening agent, according to Richard Black, vice president of global nutrition at Kraft Foods.

While lowering salt levels in food products are challenging, and salt substitutes are expensive and can alter taste, “We have to be able to solve this problem – said Black –.

We will and should be held accountable”.

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NEW PLANTS

AN INSIDE LOOK AT FOOD PROCESSING AND PACKAGING TRENDS IN 2010

Having braved the economic downturn in 2009, the food industry is now gearing up to counter the recessionary forces and moves ahead with new vigour. Changes in consumer habits, technological advances and an increased commitment to sustainability: all lead the way in a dynamic and evolving 2010. Despite recent challenges, companies are now focusing on strengthening their brands and increasing productivity.

INCREASING BRAND TRUST THROUGH PRODUCT QUALITY Brand building has always been key to a successful business. A strong, trusted brand name can not only improve shelf appeal but can also set producers apart. In the food packaging and processing industry, the make or break factor for brand trust is product quality. Due to a number of high-profile food quality issues, never has the importance of product safety been more important.

According to the PMMI Packaging Intelligence Brief on Packaging Trends 2010, a brandâ&#x20AC;&#x2122;s reputation depends on

quality control measures that prevent flawed products from disappointing the customer. To protect their brand equity, manufacturers must invest in reliable, high-quality processing and packaging equipment that can ensure product quality.

With the release of more stringent food industry regulations, such as the United States Department of Agriculture (USDA) dairy standard, hygiene is also a growing focus, and obviously plays a role in product quality. To combat this, equipment suppliers are developing more advanced hygienic solutions for processing and packaging. Streamlined machine designs with fewer corners and crevices that can hide contaminants provide a more hygienic environment. For example, the DCI product distribution station

by Bosch Packaging Technology ensures hygienic production by avoiding dirt trapping gaps and corners. Another example of this is the Delta Robot LDx series, which is one of the most hygienic Delta robot platforms on the market.

With the greater focus on brand trust, the machine cleaning process is also of importance as it directly affects product quality. This is of even

greater importance for manufacturing lines handling several product varieties, especially products containing substances that can cause allergic reactions, such as nuts. To address this, manufacturers have turned increasingly to wash down versus dry wipe cleaning for a more thorough cleaning result.

This affects equipment choice as machines need to be able to resist aggressive cleaning agents. In addition, Clean In Place (CIP) systems offer reliable and fast cleaning in hardto-reach areas. Bosch Packaging Technology has developed automatic CIP solutions for its

pasty food filling and capping lines as well for its production lines for candy bars and sugar confectionary products.

Another essential area to product quality is product handling.

Recent developments in robotics, as well as product distribution and feeding, have resulted in highly specialised solutions for gentle product handling. Cutting-edge technologies such as robots, grippers, feeding wheels and suction cups allow for the safe vertical and horizontal packaging of a wide variety of items. Ultrasonic sealing, rather than traditional hot sealing, also contributes

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to higher product quality of thermo-sensitive products such as fresh produce or chocolate confectionery items. Cold sealing can help avoid product damage issues such as melting chocolate and contamination of the sealing area.

CHANGING CONSUMER DEMANDS Consumers have the ultimate power over the success of a brand; hence product development and packaging must be tailored to consumer needs and wishes. In response to the ever-accelerating pace of life, demand has shifted towards more convenient, easyto-eat products. Frozen and microwavable foods have seen a sharp increase in demand, with the frozen food sector predicted to experience a 3.7% year-on-year growth over the next four years. According to a study conducted by Freedonia, worldwide demand for food containers such as bags, pouches and plastic containers is forecast to increase 3.8% per year to $115 billion in 2013.

Smaller households have also resulted in a shift towards the packaging of smaller portions and items in multipacks.

This not only increases convenience for the consumer but can also reduce food waste.

These trends, along with the continued growth in ready meals and packages with smaller portions, have profound effects on food processing and packaging. Manufacturers require flexible equipment able to handle a larger

variety of packaging and food formats. Also, items such as compartmental trays for ready meals and sushi require robotic equipment capable of handling several different components reliably and safely. In addition, grippers need to be tailored to product shapes and surfaces. For fruit, vegetables and other products that do not come in uniform shapes, this constitutes an even greater challenge and requires tailored equipment solutions. Products such as frozen food pose further demands due to the harsh production environment and special hygiene requirements, requiring specialized equipment.

REDUCING COST AND INCREASING PERFORMANCE In times of economic strife, focusing on efficiency is imperative. With the twin goals of increasing sales and cutting costs, producers are dependent on equipment that allows them to maximise Return On Investment (ROI) and increase output from their lines. Manual operation and product handling slows down production speeds and can impair performance. Therefore, manufacturers are increasingly relying on higher levels of automation and software in their equipment. Automated technologies can greatly improve reliability, reduce changeover times, free up staff and reduce downtime.

Equipment suppliers have responded to this demand with advances in robotic tech-

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5 46 4657 577 Fax +39.05535.465 46580 80

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NEW PLANTS

ate a more efficient environment. Close collaboration with an experienced partner can greatly reduce lead times and speed up production when new elements are integrated in a line. For manufacturers wishing to incorporate new formats, services such as those offered by Bosch can speed up time-to-launch and ensure the format is right for the line.

For confectionary manufacturers wishing to introduce new product varieties, Bosch can deliver plastic samples for new forming dies in only 24 hours to help producers decide on new formats.

Overall, increased performnologies, allowing for higher speeds and more flexibility than ever. Bosch Delta robots now come in numerous varieties and with numerous grippers to suit a wide range of products, and technologies are continuously improved to handle new formats and shapes. Easy operation requires less staff training and frees up operators for other tasks, and the robots perform reliably at greater speed. Robots fitted with additional capabilities such as vision-guided systems can improve production efficiency even further. Technologies such as the Gemini 3 simulation tool by Bosch are able to simulate new production processes and products virtually before production, which shortens installation times and lead times for new product launches.

Recent technological advances also allow quicker belt changes and easier and fast-

ance can be directly linked to the quality and level of automation of the equipment. With the average number of industrial robots per 10,000 people employed in manufacturing in European companies now at over 100, and continuing to grow, manufacturers are dependent on pick and place systems to produce increasingly complex packaging styles.

THE FUTURE IS GREEN While sustainability has been a buzz word for the past couple of years, its impact can be felt more strongly across the food industry in 2010. Brands

er cleaning so different product varieties can be handled.

Automated cleaning systems such as CIP make it possible for products such as sugar and sugar-free varieties of candy to be handled by the same line.

The result is increased equipment availability due to higher cleaning speed, quick format change and, ultimately, increased Overall Equipment Effectiveness (OEE) and availability.

Another area that can affect ROI during the production process is the level of accuracy achieved by dosing equipment for ingredients. High dosing accuracy is not only crucial for good product quality but can also significantly reduce costs, especially for expensive ingredients such as aromas and vitamins. In addition, standardization of manufacturing techniques and lean manufacturing principles can maximize resources and cre-

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are under mounting pressure to demonstrate environmental efforts due to government stipulations as well as more aware consumers.

Equipment suppliers are developing new, sustainable technologies capable of helping companies reduce their environmental footprint. According to PMMI, motors and drives account for 68% of the energy consumed in industrial settings. Suppliers such as Bosch responded to this with new equipment with fewer drives, such as the Bosch Miniwrap

BVK 2000. In addition, compact, integrated systems have the ability help producers save on space and energy. Lines capable of handling multiple product varieties not only maximize ROI and equipment efficiency, but can also cut the companyâ&#x20AC;&#x2122;s ecological footprint as they reduce the need to run additional machinery.

A major factor affecting sustainability is waste. To reduce packaging material waste, new technologies such as ultrasonic sealing constitute a powerful alternative to tradition-

al heat-sealing methods. The technology requires less energy than heat-sealing, is compatible with environmentally friendly packaging films and requires less packaging material. Products themselves can also account for significant amounts of waste if unsatisfactory and unsuitable for sale.

Product waste can be limited with machines with gentle handling, reducing product damage and rejects.

Even production lines themselves can constitute an environmental hazard. Retrofitting,

rather than replacing whole production lines, has the potential to increase production efficiency while reducing equipment waste. In addition, new modules with improved and more energy-efficient technologies can give the entire production cycle a sustainability boost. Integrating flexible modular elements, such as the Bosch Module++ concept into existing lines, allow manufacturers to redeploy assets with greater efficiency and create a more sustainable production environment.

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FOOD PROCESSING

HIGH PRESSURE HOMOGENIZATION IMPROVES PRODUCTS TO EXCELLENCE

The high pressure homogenization is the optimal solution for approaching new frontiers of emulsified products. GEA Niro Soavi technology gives the advantage of formulating new added value products, not only keeping the consumer’s perception of the product but also increasing the physical stability over time and allowing optimization of recipes.

In addition, the use of high dynamic pressure and homogenizing valves, designed and sized based on different applications, allow particles to be subdivided at the required micronization level and ingredi-

ents to be mixed at the lowest possible pressure. Meeting the growing needs of the dairy and food industry by developing machines for new applications continues to be the focus of GEA Niro Soavi. The company is a highly respected supplier of homogenisers for the dairy, food, biotechnology and pharmaceutical industries, meeting stringent hygienic requirements and quality control systems. All machines are CIP and SIP able and they are available with cGMP documentation.

It is possible to carry out experiments: more than 5,000 lab tests have been conduct-

Table 1 Compression Homogenizing Pressure head valve

Applications

Monoblock LP

NanoVALVE 2G/XS

Up to 250 bar

Fook and dairy: milk, juices, yogurt

Monoblock HP

High Pressure NanoVALVE

Up to 700 bar

Nutritional emulsions, baby food, foods with flavourings and probiotics

Multiblock VHP

Re+VALVE

Up to 1,500 bar

Pharmaceutical and biotechnology

PandaPLUS laboratory table top homogenizer (GEA Niro Soavi).

ed in the company’s R&D facility to assist the clients in identifying optimal process parameters for their products. GEA Niro Soavi’s new 1.000 m2 Innovation and Technology Centre is going to open this October in Parma, Italy, and it will be available to customers that want to use the company’s product/application development services at even higher levels. GEA Niro Soavi offers its clients a full range of homogenizers with an unmatched scope of supply.

THE LABORATORY UNIT The new PandaPLUS laboratory table top unit is able to work from only 9 L/h under conditions up to 2,000 bar, even with viscous products containing fibers and particles. This is a highly efficient test homogenizer with a clean modern design approved by pharmaceutical industries able to homogenize abrasive and viscous products. PandaPLUS is designed with a modular configuration and a reduced number of components; it is therefore

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GEA Niro Soavi homogenizers, a natural choice

Our Homogenizers are optimized to get the best homogenization with lowest possible energy consumption.

Typically, the same degree of homogenization can be achieved at lower pressure thanks to the

Ariete NS5355 homogenizer (GEA Niro Soavi).

prepared for easy maintenance. A reversible Re+VALVE, a highly efficient homogenizing valve, can be used and the unit can be supplied with product heat exchangers on outlet.

For user friendly interface and ordinary maintenance scheduling, the unit is supplied with a touch-screen panel.

THE HI-TECH HOMOGENIZER The Ariete NS5355 homogenizer has the highest capacity available on the market today, running at maximum flow-rate up to 60,000 L/h at 120 bar or 5,000 L/h at 1,500 bar. The unit is based on a very strong design with reduced footprint.

As standard, the Ariete NS5355 is equipped with a

touch-screen panel for operating parameter control and adjustment. An onboard diagnostic system is integrated which is set up for remote control and process automation integration. A planetary gearbox makes it service friendly, energy optimized and very stable and reliable. For high efficient homogenization Ariete NS5355 is supplied with NanoVALVE, High Pressure NanoVALVE or Re+VALVE (Table 1).

In addition to the activities in Italy, the company also offers global technology and aftermarket sales support through regional hubs.

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

homogenizing valves.

GEA Niro Soavi machines are characterized by low RPM , low operating noise and long lasting reliability, for dramatically reduced total cost of ownership.

Visit us!!!

Hall 7 / Stand 7 - C 71

Liquids to Value GEA Mechanical Equipment

GEA Niro Soavi Via da Erba Edoari, 29 路 43123 Parma (Italy) Phone +39 0521 965411 路 Fax +39 0521 242819 Info.GeaNiroSoavi@GeaGroup.com www.niro-soavi.com

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FOOD PROCESSING

SORTING SOLUTION The Sea company was established in Bologna in 1970; the first machine manufactured on an industrial-scale was dedicated to the rice processing, both white and parboiled, separating spotted and darker grains from good ones. Since then, Sea has produced optical sorters, exclusively, gaining a top grade specialization in this field. Restless technological evolution and updating have allowed SEA to offer high-tech solutions, using high resolution CCD multiple optical systems and high-tech objectives provided by a market leader in the photographic industry.

Experience shows that every product requires customized solutions and grain, legume, seed and nut markets always require extreme processing speed combined with maximum precision, that is why Sea engineers are dedicated to the development of specific software for the camera image reconstruction and processing.

Sea grants high quality and long lasting reliability sorters, thus offering customer’s brand protection and growing, ensuring a better product quality.

Today optical sorters have to be used on any kind of food, both for healthy and safety

laws and also to comply with aesthetic requirements. Thanks to exploitation of high technology and digital systems it is nowadays possible to separate hazardous elements from healthy ones with the maximum safety.

FROM VISIBLE TO IR, FROM UV TO RESONANCE The evolution of Sea machines follows the customer requirements who submit, from time to time, their problems related to the separation of diseased grains (mouldy and affected by mycotoxin), foreign seeds (e.g. ergot) and impurities (such as stones and glass fragments), and also aesthetic requirements. The company offers continuous software and hardware updatings with a reasonable price.

Sea proudly boasts co-operations with some Universities, also financing research and development projects in food and plastic/glass recycling fields. These initiatives have and will lead to high quality industrial applications. It constantly focuses on innovation and development, competing with any sorter producer, from the high-tech suppliers to those who put mass-produced and low-cost sorters on the market, preferring quantity to quality.

OPTICAL DETECTION

Pixel series optical sorter (Sea).

The latest developed Pixel series offers the best efficiency and production capacity, reduced operational costs, and

provides the possibility for a series of customatizations. if compared to the previous series. The Pixel sorter is available with from 1 to 5 chutes configurations, which can be used separately for single sorting pass and for rejected or accepted product re-processing. Ejectors lower step and the CCD optical definition (2,048 pixel) permit more accurate sorting, reducing false rejects and compressed air consumption.

The ability to store multiple sorting programs allows the process of one or more products, depending on user requirements, and the possibility of dividing sorter into different and independent sections also supports the versatility of the production cycle. It can be totally controlled and managed by an interactive remote technical service via Internet, granting a real-time assistance in every moment.

Pixel efficiency is also granted by a state-of-the-art detection system, including the defect control optical system up to 0.1 mm. This definition, together with software and hardware qualities analyzing signals produced by the CCD, allows an optimum “signal/ noise” ratio.

The Optical system grants a remarkable flexibility in terms of image processing, including the possibility of setting color intensity and dimension defect parameters. Defective products are separated by means of extremely fast and accurate ejectors producing high concentrated rejects,

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with minimum false rejects.

Ejectors are granted for over 2 billion cycles and can be easily replaced.

The advanced electronic system is based on easy replaceable boards with SMD technology and designed to handle millions of elaborations per second. The speed, together with software automatic controls (e.g. auto-diagnosis and auto-calibration), makes Pixel very easy to use.

Auto-diagnosis allows an immediate intervention in case of anomalies, by quick and

easy operation on the 12-inch touch-screen display.

RESONANCE DETECTION Sea also proposes a resonance sorter specifically designed for nut processing Echo Max; it grants higher efficiency and production capacity and a wider possibility of customization in comparison with previous models and it can be offered with 12 or 24 channels with single or double pass.

Foreign body detection is

based on resonance produced by every element: once a product hits a metallic surface it produces a typical noise; the frequency produced by shelled fruits is different from unshelled fruits.

This sorter is able to identify and separate different frequencies by means of proper sensors and advanced software, detecting foreign bodies (nuts shells, stones, glass, metals, etc.) and rejecting them by means of ejectors directly connected to pneumatic separation EV. Depending on

sorting programs, the pneumatic device physically separates shelled fruits from unshelled fruits and foreign bodies.

Sea boasts references in many Countries and in different fields. Its constantly growing sales are also the result of well-framed business policies and competitive prices offered.

(Sea - Via Ercolani 30 40026 Imola - BO - Italy Tel. +39 0542 361423 - Fax +39 0542 643567 - e-mail: info@seasort.com)

EVAPORATION PLANTS AND SPRAY DRIERS For more than forty years, Farck has been manufacturing in its own factories, located about 40 km from Milan, plants and machinery for the dairy, food and enological sectors, thus gaining an important national and international position. In reply to the increasingly progressive demands, Farck has found a research and development institute that operates in close contact with Italian and EU Universities, thus guaranteeing a constant technological renovation of its industrial production.

The company proposes evaporation plants and spray driers.

In the evaporation plants there is a falling film product circulation, vertical tube-bundle exchangers, and a separation of the condensates with consequent elimination of non-polluting liquids. CIP cleaning of

the plant is done by forced circulation in short times and the centralisation of all controls in a synoptic panel allows the drive and control of the plant by one operator alone.

In order to end the concentration process, Farck develops drying plants able to eliminate, almost completely, the water remaining in the product thus reducing its weight and extending its presentation.

Compared with other traditional spray-dryers, the product obtained with a Farck plan, has better qualitative characteristics such as: lower density, no hygroscopicity, better solubility, no hardening in packaging and so a better use in the industry. Spray-drying plants have been manufactured for many important customers in the food, aroma and chemical industries.

Thanks to the high level of its technicians, Farck is able to manufacture and supply complete â&#x20AC;&#x153;readyâ&#x20AC;? plants in Italy and all over the world, thus solving all problems linked to the transport, assembly and search of sub-fittings.

The transport, positioning and assembly also of voluminous and complex plant components are always made directly by Farck staff. The company can count, among its latest experience, important realisations in Venezuela, Angola, Libya, Uzbekistan, North Korea, Columbia, Algeria, Greece, Turkey, Great Britain and in many other European Countries.

(Farck - Via Roma 94 - 26010 Pianengo - CR - Italy - Tel. +39 0373 74144 - Fax +39 0373 74788 - e-mail: farck@ farck.com)

Spray drying plant (Farck).

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MEAT PROCESSING

CONTINUOUS MEAT CUTTER

equipped with touch-screen controls and PLC with the possibility of shaping and memorizing different work programs. Each machine also has an alarm system controlled by

special electrical equipment.

(Velati - Via Trento 2 - 20067 Tribiano - MI - Italy - Tel. +39 02 9064717 - Fax +39 02 90630808 - e-mail: info@ velati.com)

SALTPORK SLICERS The Milano saltpork slicers, developed by CRM, are suitable for the cut of sausages,

cheeses, meat and fish “carpaccio” and have a production speed which can vary

Continuous meat cutter (Velati).

The Velati continuous meat cutter, completely made of stainless steel, has been designed to transform a whole block of meat to meat pieces with a blade system especially designed to avoid damaging and smashing the meat.

A structure of combined blades composed of a swinging guillotine knife and a set of circular knives allows the product to be worked at different temperatures, cutting both fat and meat, and reaching an hourly

production of up to 8-10 tons per hour. There are three kinds of meat cutters depending on the working temperature and production needs. Each of Velati’s meat cutter feeding is provided by conveyor belts, whose speed is regulated by a speed variator which allows to control the hourly production and the thickness of the cut pieces, and with an inverter for the conveyor belt regulation.

F3 and F4 models are also

The Milano slicer (CRM).

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from 10 to 75 cuts per minute and an ideal cutting temperature from -2° to +5°C. The thickness of the slices can be changed at will from 0.2 mm until a maximum of 7 mm.

Thanks to a comfortable automatic system for the shifting of the slice on the conveyor belt, it is possible to get groups of superposed slices or slices continuously sourmounted on scale, by adjusting the related buttons on the control panel.

Entirely made of bacteria proof Aisi 304 stainless steel, the Milano slicers are fitted with accident-prevention systems according to the CE

UNI EN 1974, this makes them safe and exceptionally easy to use, also by non-specialist staff.

CRM offers many advantages in terms of labour saving, with a higher production in less time; product presentation, with a clean and parallel slicing; hygiene, with high pressure water and inspection of the machine without use of tools; and technology, with an electronic control system.

(CRM - Via Leonardo Da Vinci 62 - 23878 Verderio Superiore - LC - Italy - Tel. +39 039 9515456 - Fax +39 039 9515461 - e-mail: crm@crmmeatmachine.com)

MEAT TECHNOLOGIES

Unimeat develops fully automated meat processing plants.

Unimeat is an engineering and consulting company whose owner has gained professional experience in leading companies of the slaughtering and meat processing industries. Its target businesses are companies needing assistance and support in the activities of preliminary and/or executive projects for slaughtering systems and lines, process engineering, coordinating executive engineering and supervision to manufacturing, installation and commissioning of systems.

The company co-operates with manufacturers and specialised fitters and thus it is able to offer single machines as well as complete systems for slaughtering and processing pork, beef

and lamb. Its target customer is a company going to realize new food processing facilities or renovate an existing plant, complying with the industry hygiene regulations; a company wishing to rely on the experience of an external engineer-

ing and consulting company that could handle the various stages of the process: from design to production.

(Unimeat - Via D. Chiesa 1 41037 Mirandola - MO - Italy Tel./Fax +39 0535 21877 e-mail: info@unimeat.it)

AUTOMATIC SEWING MACHINE MBA presents the new sewing machine mod. CU240 to bind all seasoned hams of every size and type with single stitches. The loading cradle, appropriately shaped like the natural ham shape, allows the machine to be fed quickly; the double needle sewing unit automatically penetrates the food rope into the pigskin, performing the first part of binding and two lateral pincers and one in upper side interweave and thermo-welding the rope, ending the sewing process. At the end of the production process, the machine automatically discharges the final product.

The seasoned ham bound by the CU240 looks as though it has been bound using traditional methods. The machine has been conceived following a modulated structure, in order to easily be adapted to the increasing industrial requirements.

The quality and hourly quantity production increase (160-180 pieces/hour), the removal of the workersâ&#x20AC;&#x2122; efforts, the compliance with sanitary and safety international regulations, the easy cleaning and total inside

access, the limited dimensions, are some of the features of the CU240 machine.

(MBA - Via L.B. Alberti 3 42048 Rubiera - RE - Italy Tel. +39 0522 627380 - Fax +39 0522 627788 - e-mail: mba@mba.it)

Automatic sewing machine by stitches (MBA).

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MILK AND CHEESE EQUIPMENT

CUTTING MACHINE FOR CURD

Tecnolat presents the TLV500 cutting machine equipped with a vertical cutting blade capable of cutting every kind of curd into different sizes, according to different processing. These machines are made of a hopper, a rotating disk cutter with horizontal axis,

actuated by an electrical engine with tangent screw, and offer the possibility to regulate the height of discharge of cut curd. This particular construction allows for no stagnation of the product and easy cleaning by the sanitary washing head system. Every part in contact

with the product is made of Aisi 304 stainless steel and food-grade PE. (Tecnolat - Z.I. - Fosso Imperatore, Lotto 12 - 84014 Nocera Inferiore - SA - Italy - Tel. +39 081 9371301 - Fax +39 081 9371350 - e-mail: info@tecnolatspa.it)

TLV500 cutting machine for curd (Tecnolat).

SCRAPPING MACHINE FOR CHEESE

The scrapping machine mod. RFG-Assi (Gelmini).

CHEESE PRODUCTION For more than twenty years, Dima has been one of the leading companies in the production of machinery for the

manufacture of mozzarella and other kinds of stretched (pasta filata) cheeses. Thanks to its team of experts and en-

Gelmini presents the scrapping machine mod. RFG-Assi for cheese which is characterised by a fully automated and safe scraping and/or derinding of the circumference and cleaning of the flat surfaces at the same time with regulating device for the incision system, according to the use the cos-

tumer needs to made of the grana cheese. The clean environment is guaranteed by the collecting system of residues into the special disposals.

(Gelmini - Via G. Di Vittorio 19 43013 Langhirano - PR - Italy Tel. +39 0521 861413 - Fax +39 0521 861405 - e-mail: info@gelminimacchine.com)

gineers, it designs and creates safe, reliable production plants that combine all the advantages of industrial standardization with the benefits of affined craftsmanship. Flexibility and detailed elaboration

of projects have always been among the companyâ&#x20AC;&#x2122;s mainfeatures and have enabled it to find the ideal, customized solution for every client. Dima produces machines and installations capable of responding

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Cheese vat for milk coagulation (DIMA).

to every production need, from small business to the creation of highly automated systems for every stage of pro-

duction (coagulation, cutting, stretching, moulding, cooling, salting, and even automatic systems for the distribution of

the product and feeding of packaging machines).

For milk coagulation, Dima presents the cheese vats CVS and CVH series, closed version with double-O bottom, C.I.P. cleaning and PLC control, with available capacities up to 20,000 litres. The CVS series provides heating/cooling on the vertical wall, while the other CVH series also has on the bottom.

Moulding machines SP24 and DM26 are designed for mozzarella from 1 to 500 g and for a production capacity up to 2,000 kg/h. They are usable also for ball-on-ball products, production of continuous cord for â&#x20AC;&#x153;trecciaâ&#x20AC;? (tress cheese) and medium-small productions of cylindrical products up to 3 kg.

For pre-cooling and/or cooling of mozzarella and other stretched cheeses with any weight and shape, there are

HL and LR series cooling lines with available standard working widths of 1,000, 1,400 and 2,000 mm. The length is calculated according to the required production capacity; the product transport is through patented HL or LR system. An optional automatic C.I.P. cleaning is guaranteed.

Dima also provides a whey draining roller, an automatic system for drainage and separation of the curd grains from the whey and following continuous transfer of the curd directly into the cooking-stretching machine. This machine is particularly suited for the production of mozzarella with direct acidification technology and has a capacity up to 30.000 L/h of curd/whey mixture.

(DIMA - Via Pier Paolo Pasolini 195 - 41100 Modena - Italy Tel. +39 059 822771 - Fax +39 059 822776 - e-mail: info@dima.it)

CHEESE CUTTING PLANT Facchinetti presents an automatic plant to cut cheese blocks into fixed weight portions. The plant is formed by two different and independent machines: the automatic blocks cutter, which divides the blocks in seams; and the guillotine cutter, which divides all seams into fixed weight portions (slices). Both machines can be used to cut cylindrical products (for example provolone). The cut of the blocks

is made with a stainless steel wire, while the cut of slices is made with a stainless steel blade. The plant is made of stainless steel Aisi 304 and has been designed according to all applicable EC standards.

(Facchinetti - Via Case Sparse 14 - Cascina Cortenuova T.Q. - 28100 Novara - Italy Tel. +39 0321 455192 - Fax +39 0321 491651 - e-mail: info@facchinettinovara.it)

Cheese cutting station (Facchinetti).

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ICE-CREAM TECHNOLOGY

U.H.T. TREATMENT FOR ICE-CREAM

Reda has been proposing its sterilizing plants for liquid foods for almost thirty years and today, thanks to the great experience acquired all over the world, is able to offer its aseptic treatment lines in the three versions, Direct ATR-UHT (heating by direct steam injection), ATR-UHT and APR-UHT (indirect heating with tubular or plate exchangers), and the new system Steriflex-UHT (a combined indirect/direct system).

Reliability and versatility of the various possible solutions allow the treatment of a large range of products: milk, flavored milk, creams, coffee cream, desserts, bases for ice-cream, drinkable yoghurt, soy milk besides the whole range of juices and fruit nectars.

In the Direct ATR-UHT plants sterilization occurs through the direct contact of culinary steam that is injected into the product. This is possible thanks to special designed injectors, which are conceived in exclusive by Reda and allow instant heating therefore guaranteeing a minimum impact on the taste and in the colour of the product. Subsequently the product is cooled

as quickly as possible in a special aseptic evaporation room where it also receives a beneficial effect of deareation freeing the product from possible unpleasant odours therefore improving its characteristics.

With the indirect system (ATRUHT or APR-UHT series) heating of the product is carried out through heat exchangers (tubular or plate type) thus without direct contact with steam. Moreover heating is

performed in a â&#x20AC;&#x153;softâ&#x20AC;? way with a small difference of temperature between the product and the steam (or overheated water) in respect of the qualitative characteristics of the product. With the indirect system Reda has succeeded in affirming itself everywhere in the world thanks to their characteristics of quality, efficiency, safety, and guarantee of sterility.

All Reda UHT sterilization plants include a total auto-

mation for the control, supervision and traceability of the whole process cycle. A completely automated integrated CIP cleaning system allows effective cleaning and the possibility to extend production runs through intermediate aseptic CIP program.

In recent years Reda has developed a sterilization technique with a combined indirect/direct system (SteriflexUHT series). These plants, derived directly from the ATR-UHT

Steriflex-UHT plant with 10,000 L aseptic tank for 5,000 kg/h of ice-cream, panna cotta, creams, milk (Reda).

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series add, apart from the reliability and efficiency which characterise Reda’s plants, an innovative system that adopts new functional concepts and gives great advantages on safety and quality of the final product. Depending on the results to be achieved, it

is possible to choose whether to sterilize with only indirect heat exchange (classic system without steam injection) or whether to effect the last heating phase (i.e. sterilization from +100°/130°C to +140°/150°C) through the direct steam injection.

Suddenly Steriflex Plus plants have shown a very high efficacy and have started to represent the ideal solution for all those thermo-sensitive products, like whipped creams, frozen creams, ice-cream bases, dessert puddings, mousse cream, béchamel sauce and

other similar foods, guaranteeing at the same time high performances and qualitative results also with long-life milk.

(Reda - Via Piave 9 - 36033 Isola Vicentina - VI - Italy - Tel. +39 0444 977222 - Fax +39 0444 977227 - e-mail: reda@redaspa.com)

The batch pasteurizer, for example, with a capacity from

300 up to 2,400 L, is used for ice-cream mix batch pasteurisation. Through heat-exchange with hot water and high speed agitation the ice-

PASTEURIZERS AND AGING-MIXING FIC presents a complete range of pasteurizers and ag-

ing-mixing specially designed for the ice-cream production.

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ICE-CREAM TECHNOLOGY

TMW Aging vat-mixer (FIC).

cream mix reaches a temperature of around 85째C. The water flows into the Trapcold panels that are a part of the

batch pasteurizer as jackets both on the side and bottom of the tank.

Instead Red Compact is used

ICE-CREAM MACHINE LINES With experience matured over the years, BS has remarkable developed technology and machinery in the food sector. In particular, they have made some of the most varied lines of frozen and deep-frozen food products and processed innovative machines for the dosage of chocolate, icecream and granular topping, cherry and olive dosers and tray pick-ups and dispensers.

This allows the company to boast world-class customers in the food industry.

Regarding the ice-cream field, BS is able to supply complete industrial machines for the production of ice-cream

cones, slices, trays and cups; through the development and

to produce chilled water at 1째C. Its main application is in the ice-cream mix aging. The water is cooled down through a refrigeration plant that uses a Trapcold panel battery positioned in an insulated tank.

A pump re-circulates the water from the tank (where there is also a reserve of water) to the users (the tanks).

Aging Vat-mixer is used to cool down the ice-cream mix and to keep it at a temperature of around 4째C; a slow agitation allows the complete aging of the ice-cream mix. Cooling down as well as heat dispersion balance are achieved with chilled water produced with the Red Compact: the water flows into a Trapcold panel that is a part of the tank

like a jacket on the side.

Upon demand the range of the ice-cream tanks can be extended up to 15,000 L of nominal capacity. The aging vat-mixer can be supplied even with self refrigeration: a condensing unit working with Freon is assembled on the tank. The closed type of both pasteurizers and aging vatmixers has the hatchway complete with food grade tight gasket as well as the fittings for product feed and CIP connection. The open type has two lids with crosspiece and vertical locking system.

(FIC - Via Trivulzia 54 23020 Mese - SO - Italy - Tel. +39 0343 43103 - Fax +39 0343 41339 - e-mail: fic@ fic.com)

evolution of these lines such as Creamy-Wave and StrikeStick, thus expanding the already vast range of lines and machines.

Creamy-Wave is a filler for trays and cups of all types and shapes, for the packaging of semi-frozen products, ice-cream, desserts, and sim-

The Creamy-Wave (BS di Bonini e Borelli).

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ilar products. The structure is of modular length determined by the numerous machine composition options, split into ice-cream, granular topping and candied fruit dosage, powder distribution and sponge cake and biscuit filling stations which are completely independent of each other. Therefore, Creamy-Wave is a versatile line, which due to its filling modules that are run autonomously allows the most varied forms and types of

product presentation. Thanks to the different closer modularities with which each station is equipped, it also allows a fast and easy passage from a simple single flavour to the simultaneous dosage of a mixture of two flavours plus two colours, with a rotary option. The simple format changes are efficient and immediate, thus allowing daily production flexibility. The machine capacities vary according to the size of the desired format: approxi-

mately 500 pieces/min per 50 g of product to approximately 200 pieces /min per 500 g of the same. CreamyWave is a highly customizable line and extremely safe from a hygienic point of view since, like all BS machines, it is constructed with food material and thanks to its shape a quick, complete and optimum sanitization is possible of all the equipment that is in contact with the product.

Instead, Strike-Stick is a tool for all those plants which re-

quire the insertion of various types of sticks, liquorices, plastic and chewing gum on linear or rotary structures, with a maximum capacity that can be reached of 300 pieces/min. This machine is also flexible thanks the wheels it is equipped with. These wheels allow it to be adapted to several lines in a short time.

(BS di Bonini e Borrelli - Via Minozzi 3/a - 43100 Parma Italy - Tel. +39 0521 273757 Fax +39 0521 039470 - email: info@bsparma.it)

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FRUIT AND VEGETABLE

CLIMATIC EFFECTS ON PEACH PROCESSING

We are assisting, year by year – defenceless – to the continuous climatic condition changes: drought, heavy shower and lack of low temperature necessary for the correct peach ripeness, this means that the fruit suffers in terms of quality and productivity.

The knife cutting – Guillotine – system is the more suitable, compared to the torque system, to solve the bad weather effects. The present analy-

sis is important to emphasize the existing differences between the two cutting systems used for peach stoning processing: • Cutting knives – Guillotine – system.

• Torque system.

The conclusions of the analysis shown in table 1 derive from tests performed in standard working conditions.

When said conditions may change due to different fac-

tors such as climate the yield of the guillotine cutting system is always higher in respect to the torque system.

STONING/PITTING PROCESSING The Torque system – two blades/pliers hold the stone – two mechanical-pneumatic hands, exerting pressure on the fruit, turn the two halves of the peach in opposite di-

rections causing separation of the stone.

Cutting knives – Guillotine – rotate 180° around the stone while the peach is held, in the optimum cutting position, by blades, pressing cups and fruit carrying plates.

DIFFERENCES OF PROCESSED PRODUCTS Thanks to the Guillotine system, the rotation of the cut-

Table 1 - Aspects of canning and processed products.

The main differences between the “Guillotine” and “Torsion system” Cutting knives – Guillotine system

Torque system

pitting efficiency (even with very ripe and green peaches) 100%,

overripe and green peaches 20%

whole pits 100%,

70% because the fruit has to be at a certain stage of ripeness

crushed peaches: NONE

many

broken peaches/damaged: NONE

some

no juice loss

a lot of juice loss due to the sqeezing of peaches by the two mechanical hands;

no water absorption

a lot of water absorption because the peaches are bruised and damaged by the mechanical hands;

percentage of halves peaches in can - average 75%,

no more than 55%;

Re-pitter machine is not required

Re-pitter is required because many peaches are not pitted (when re-pitted they cannot be used for halves but for secondary purposes);

split pits, pit extension in accordance with fruit varieties, average is about 0.5%, so less labour on the inspection line

needs double labour on the inspection line for pit fragments, split pits and pit embedded in the pulp

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Fig. 1 - Half peach pitted with the Guillotine system (left) and half peach pitted with the torsion system (right).

ting knives just one millimeter from the stone, enables the system to pit a high percentage of fruit even with imperfect (rotten/diseased) stone.

Moreover, in the Guillotine system the fruit stone is self-centred by means of the bottom cutting knives and fruit pressing cups in order to be cut in the optimum cutting position.

The Torque system uses two blades/pliers and when they meet a sick stone, not only they cannot hold it but they split it into parts making it impossible to pit the fruit.

In fact, the two halves of the peach must be sent to a special machine called â&#x20AC;&#x153;Re-pitterâ&#x20AC;? which takes away a high percentage of pulp so that the remaining one can only be used for secondary purposes.

Moreover, with overripe fruit, the pressure exerted by the two mechanical hands, required for the rotation of the two halves of the peach, excessively crushes the fruit. Another disadvantage, when a green fruit has to be processed, many stones are tied to the pulp, some are not pitted or split on the external and internal surface.

A particular observation: in a

peach pitted with torsion system it is often noticed that the two halves have not been cut correctly, in fact, one half appears to be bigger than the other one, consequently the smaller of the two lacks the hollow, spoiling the appearance. It is important to emphasize that the pressure exerted by the two mechanical hands on the fruit causes grinding of the surface for a depth of 2-3 mm, as a consequence the fruit becomes rubbery making it is easy for the Soda to be absorbed by the pulp during the peeling procedure.

The peach halves in a can appear to suffer more from flattening and irregularities, compared to those processed using the guillotine system.

It is also important to emphasize that with the torsion system an abrasion is caused by the stone being held by the two blades/pliers while the two halves of the peach are being rotated (a lemon squeeze effect), which as well as the deep internal fruit grinding (about 6-8 mm) also causes a high juice loss that automatically corresponds to a loss of sugar and weight. In this case, to recover said loss further

Fig. 2 - Yield of 1,000 g of peaches processed with the Guillotine system (top) and the torsion system (bottom).

sugar is required for the subsequent working phases. Fig. 1 shows on the left a half peach pitted with the Guillotine system and on the right shows a half pitted with the torsion system.

In conclusion, the machine using the Guillotine system is able to adapt itself to any

type of fruit and shape, while the torsion system requires standard grading and ripening for good levels of performance. If all fruit is not conforming to these characteristics they must be used for secondary purposes.

It is also important to highlight a final but significant point.

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FRUIT AND VEGETABLE

The new K7/2008 peach stening machine (OMIP).

Thanks to its flexibility, the machine using the Guillotine system pit small peaches easily (eg: 50 mm) which cannot be pitted by the torsion system.

Further important elements to be taken into consideration: the Guillotine cutting system leaves very few problems of pit fragments inside the fruit, therefore the number of operators employed on the inspection line is reduced by half compared to the torsion system: the savings are evident in labour costs.

PEELING PROCEDURE 99% of the peeling procedure is done using a chemical solution with a low percentage of soda, which comes into contact with the peach hal-

ves. When split or damaged fruit comes into contact with the solution the fruit acts like a sponge absorbing the soda from both sides. To solve this problem the fruit must be washed many times, resulting in high water consumption and loss of natural juice.

At the end of the production process there remains one important question. From 1 kg of fresh fruit, how much actually ends up in the can? Fig. 2 shows the detailed data: 700/750 g using the Guillotine system, 550/600 g using the torque system.

THE DIFFERENCES BETWEEN THE FINISHED PRODUCTS Peaches pitted using the Guillotine system are firmer and also

more succulent, while the fruit pitted using the torsion system is rubbery and when placed in an inspection dish are flatter. Another important aspect to remember is that syrup from the Guillotine system is clearer than the torsion system, which tends to be cloudy. This is even more evident when cans from the two systems are examined side by side.

The soda absorbed during the peeling process by the torsion system is never totally removed by washing. This will be released from the fruit after some time in the can.

(O.M.I.P. - Via Ponte 29 84086 Roccapiemonte - SA Italy - Tel. +39 081 931835 Fax +39 081 932144- email: omip@omip.net)

NEW GENERATION OF PEACH PITTER O.M.I.P., established since 1970, is specialized in manufacturing stoning machines and lines for peaches, apricots, and plums. It produces, furthermore, a complete range of machinery suitable for processing fresh fruit until the tinning cycle.

This year, the company has introduced on the market the K7/2008, a new generation of peach stoning machine; it is suitable for freestone and clingstone varieties. The brand new K7/2008 model is stable and robust; it is manufactured totally in stainless steel in order to satisfy, more and more, the safety alimentary rules. The replacing of most mechanical parts with an innovated and advanced electronic component (management and monitoring) makes it the simplest and the most affordable machine in its specific sector. Thanks to its new more efficient cutting group, the machine pits peaches of any level of ripeness and any variety (cling and freestone); its cut is smoother and incisive at the same time.

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BAKERY AND CONFECTIONERY

AUTOMATIC MACHINES FOR BAKERIES

Turri F.lli presents removablebowl spiral mixers ISA-E series: three models, 160, 200, and 300, for three dough capacity, 160, 200, and 300 kg.

Productivity level, auto-cycle, continuous memory, and temperature control are the main features of the series.

Mixers ISA-E are ideal for continuous cycle processing with two or more bowls, as the mixing bowl is removable. Bowls are easily replaced, since they

are automatically locked when lowering the kneading arm holding head. The auto-cycle function allows the machine to store the mixing cycles directly during work, so there are no programming problems.

These programs are stored in the continuous memory, ready to be executed. The temperature control safeguards the dough from high temperatures interrupting the processing cycle as soon as the temperature

gets higher than the limit chosen by the baker.

The KW function always ensures perfect dough automatically adapting the working time to the kind of dough. It is extremely versatile and easy to use: it can work manually, semiautomatically, automatically and in auto-cycle adapting itself to all needs. The mechanics are extremely simple and strong. All drives are made with adjustable belts to obtain the maximum quietness and reliability.

Motor and drive dimensions have been selected to process the hardest kinds of dough. The particular shape of the kneading arm and the central column allow to mix any kind of dough in very short working time (8-10 min), meanwhile reducing overheating and ensuring the proper oxygenation.

All parts coming into direct contact with dough, such as the bowl, kneading arm and column are made of stainless steel according to the best sanitary standards.

Other technical features are: low voltage electronic control board with check-control; hydraulic lifting of the head, belt drives; steel body, stainless steel bowl and high resistance stainless steel kneading arm and column; double speed kneading arm motor with timer; bowl motor with reversion and step by step advancement; removable bowl on casters.

(Turri F.lli - Via A. De Gasperi 1428 - 45023 Costa di Rovigo - RO - Italy - Tel. +39 0425 497075 - Fax +39 0425 497110 - e-mail: turrisrl@ turri-srl.com)

INDUSTRIAL SHEETER

Spiral mixer ISA-E series with removable-bowl (Turri F.lli).

With the automatic sheeters Smart and IndustrialSmart, Tekno Stamap introduces the benefits of automation into medium productions. The speed of the automatic sheeters cou-

pled with the friendly use of the manual ones make these machines easy to use and highly productive.

In both models the user-friendly touch-screen, with its â&#x20AC;&#x153;smart

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The IndustrialSmart sheeter (Tekno Stamap).

softwareâ&#x20AC;?, makes the programming really easy and simple.

It is possible to set 50 working programs and link together several laminating cycles in a sequence. The sequential programming offers the pos-

sibility of setting starts, stops, increase and decrease of the roller gap in order to meet specific needs without manual operation. The new automatic flour duster and the stressfree dough winder reduce the

working time. Starting from medium productions up to industrial needs, these machines are a reliable and effective aid.

In particular, IndustrialSmart is characterized by heavy du-

ty frame, variable speed of the belts from 200 to 1,000 mm/s, quick programming with smart software, touchscreen control board, 50 working programs to be set, possibility of programs sequence, and automatic/manual working.

Furthermore, the machine can be assembled as an optional dough reeler with stress-free system, flour duster with adjustable flour quantity, cutting device with rollers and variable speed, dough width control, and color touch-screen control board.

(Tekno Stamap - Via Vittorio Veneto 141 - 36040 Grisignano di Zocco - VI - Italy - Tel. +39 0444 414731/35 - Fax +39 0444 414719 - e-mail: sales@teknostamap.com)

AUTOMATIC CYCLOTHERMIC OVEN Victus presents Titan, a full-metal automatic cyclothermic oven with single chamber, suitable for continuous baking of small and big bake products and capable of working with gas, fluid, or solid fuel.

Titan has been especially designed for optimal exploitation of used fuel, thus saving energy. It is made of high insulation materials and as all systems of the company is manufactured using top quality selected components, strictly in compliance with current laws.

The baking floor usually con-

sists of a steel wired conveyor belt with side driving and guiding chains. Depending on the products, some other types of floors can also be used. Baking belt speed is adjustable, according to the time required for proper baking and the baking chamber is heated by forced circulation of air-combustion gas mixture. These hot gases are forced through the heater channels, at the chamber top and on the bed, by a centrifugal fan. Before flowing back to the combustion chamber, in which they are heated

Titan automatic cyclothermic oven (Victus).

again for a new cycle, the gases partly transmit heat.

Chamber temperature balancing can be easily adjusted by means of proper valves.

(Victus -Via A.DeGasperi142845023 Costa di Rovigo - RO Italy - Tel. +39 0425 497075 Fax +39 0425 497110 - email: info@victus.it)

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PACKAGING EQUIPMENT

HYGIENIC THERMOFORMING

The TFS 240 and 340 models are two thermoforming machines designed by Ulma

in order to pack food, nonfood or medical products. The package is created directly by

TFS Series thermoforming machine (Ulma Packaging).

the machine using two rolls of film, which may be flexible or rigid. Vacuum with gas flushing is available as an option.

The TFS Series offers the ideal way to advance from manual packaging to automatic packaging. They provide an economical solution with the same cost saving advantages of larger thermoforming machines: reduced package cost, increased productivity, improved product appearance, and faster product loading.

The machine characteristics make it highly desirable for mixed production requirements, since formats can be easily changed to meet the

needs of the customer. Itâ&#x20AC;&#x2122;s versatility, easy operation, and quick size change also make it suitable as a support machine for short run products.

Ulma offers many optional devices as upper and lower printed film centering, expanded loading area (except IFS 340 model), vacuum and gas flush systems, integrable vacuum pump, special adaptations for clean rooms and components for very corrosive products.

(Ulma Packaging - Via Dellâ&#x20AC;&#x2122; Artigianato 2 - 29010 Gragnano Trebbiense - PC - Italy Tel. +39 0523 788447 - Fax +39 0523 788782 - e-mail: info@ulmapackaging.it)

ACCURATE DOSING FOR LIQUIDS AND POWDERS Union Dosing has developed the batch and continuous dosing controller DOS 100 for accurate dosing for liquids and powders.

DOS 100 presents an LCD backlit display for menu and a VFD display which is charac-

terized by high luminosity for weight measure, and it is controlled by a membrane alphanumeric keyboard with 31 multifunction keys. It connects up to 4 cells in parallel, offers automatic tare adjustment and automatic check of dosed weight. It is pos-

sible to memorize up to 60 formulae and an almost unlimited number if computer interfaced.

(Union Dosing - Via Trasporti 23 - 41012 Carpi - MO - Italy - Tel. +39 059 654303 Fax +39 059 654897 - e-mail: info@uniongroup.net)

Dosing controller DOS 100 (Union Dosing).

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MULTI-HEAD WEIGHER Luciano Cocci proposes the multi-head weigher model CL14TC with 14 load cells.

The machine is entirely made of Aisi 304 stainless steel, IP 65 protection class, with easy removing of channels and buckets in order to allow

a careful cleaning operation and a control panel which has a multi-language touch-screen display.

All product-contact plates can be on the dimpled steel provided; on board printer daily production report can

be printed or memory stored when needed. Automatic timing hopper can be used to feed two machines or one machine feeding and rejecting over and underweight products.

(Luciano Cocci - Via Maranello 1 - 47853 Coriano - RN - Italy Tel. +39 0541 658449 - Fax +39 0541 657984 - e-mail: cocci@cocci.com)

Multi-head weigher CL14TC (Luciano Cocci).

POD MAKING MACHINE Kikka is the linear machine with a single lane, which is easy to use and reliable, for making hard pods and/or soft pods in individual bags. Developed by Opem, it makes pods for coffee, teas and also herbal teas. It guarantees accurate and consistent weights thanks to the servo driven auger filler, an easy cleaning of the seal area, easy access to the workstations from the front and back face of the machine, and easy and quick size changeover. Kikka is characterized by rolls having a large diameter for long autonomy of operation and an integrated vertical machine

with nitrogen gas flush system.

Several accessories complete the line: grinder and pneumatic conveyor for coffee beans; large hopper and horizontal screw suitable for pre-ground coffee, teas and herbal teas; exit conveyor with counter and diverter for bulk filling of cartons; industrial vacuum cleaner to collect the paper scraps; pick & place to align the bags and to provide appropriate feeding to downstream cartoning machine.

(Opem - Via G. Mercalli 16/a 43100 Parma - Italy - Tel. +39 0521 607501 Fax +39 0521 607509 e-mail: info@opem.it)

Pod making machine (Opem).

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PACKAGING TRENDS

BIO-BASED PLASTICS MAY HAVE ENORMOUS POTENTIAL

The associations European Bioplastics and the European Polysaccharide Network of Excellence EPNOE published a jointly commissioned study on bio-based plastics today.

Forecasts concerning capacity developments and technical substitution potentials are the focus of the investigations.

The Authors from Utrecht University estimate a substitution potential of up to 90% of the total consumption of plastics by bio-based polymers to be technically possible. How fast this substitution will occur depends on a multitude of factors.

New bio-based polymers have been available in the market for approximately one decade. Recently, standard polymers, like polyethylene, polypropylene, PVC or PET, but also high-performance polymers, like poiyamide or polyester, have been totally or partially substituted by their renewable raw materials equivalents. The starting raw materials are usually sugars or starches, partially also recycled materials from food or wood processing. In their study, M.K. Patel, L. Shen and J. Haufe demonstrate that up to 90% of the current global

consumption of polymers can technically be converted from oil and gas to renewable raw materials. “Bio-based plastics will not substitute oil-based polymers in the near future for several reasons including low oil price, high production cost and restricted production capacity of biomass-based polymers that limit the technically possible growth of these plastics in the coming years”, explains Patrick Navard, chairman of the Governing Board of EPNOE. Based on recent company an-

nouncements the production capacity of bio-based plastics is projected to increase from 360,000 tons in 2007 to about 2.3 million tons by 2013. This corresponds to an annual growth of 37%. “We should keep a close eye on these figures”, says Hasso von Pogrell, managing director of European Bioplastics. “Important major projects were delayed in the years 2008 and 2009 due to the financial and economic crisis. Despite the still uncertain data, which of course has to be further

consolidated, EPNOE deems such studies to be very essential. The role that lightweight conventional plastics played in the past, substituting durable materials like iron and steel in vast products, could soon be taken over by bio-based plastics. As the study shows, the potential is enormous”, adds von Pogrell.

The study discusses for all major groups of bio-based plastics the production process, the material properties and the extent to which they could substitute petrochemical polymers

Projection of the worldwide production capacity of bio-based plastics until 2010.

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from a technical point of view.

Further aspects covered are the prices of these novel materials and their main producers. Three scenarios are distinguished to establish potential

future growth trajectories, i.e. a baseline scenario, an optimistic and a conservative scenario. The results for these scenarios are also compared to the findings of a previous

study made in 2005. The new study confirms that substantial technological progress has been made in bio-based plastics in the past five years.

Innovations in material and

product development, environmental benefits as well as the gradual depletion of crude oil increasingly call for polymers made from renewable raw materials.

DEMAND FOR MICROWAVE PACKAGING GROWS Demand for microwave packaging is projected to climb 7.0% annually to $2.4 billion in 2013, driven by consumer demand for convenient meal options, the ubiquitousness of microwave ovens and rapid growth for foods developed specifically for microwave preparation. Moreover, improvements in package structures that enable foods to be heated and served in their packaging and innovations that overcome limitations of microwave ovens will continue to drive a steady stream of new product introductions. These and other trends are presented

in Microwave Packaging, a new study from The Freedonia Group.

Frozen foods are by far the largest application for microwave packaging, accounting for nearly 60% of total demand in 2008. Through 2013, microwave packaging demand in frozen food uses is forecast to rise 6.1% per year to $1.3 billion. Beyond demographic and convenience factors, gains will be further assisted by heightened consumer interest in ethnic cuisines, the increased availability of organic frozen foods, and robust demand for steam cooked vegetables. The

last employ self-venting microwaveable pouches that result in improved taste and texture compared to conventional frozen vegetables.

Fresh prepared foods will represent the fastest growing application for microwave packaging through 2013, with demand expected to climb 11.2% annually to $450 million. Robust gains will be based on the convenience of fresh prepared foods and the perception that they are of higher quality than frozen and canned alternatives. Above-average growth is also anticipated in shelf-stable applications,

US microwave packaging demand in million dollars (Freedonia). % Annual growth Item

2003

2008

2013

2003-2008

2008-2013

Microwave packaging demand

1,060

1,700

2,380

9.9

7.0

Frozen foods

665

995

1,340

8.4

6.1

Fresh prepared foods

113

265

450

18.6

11.2

Shelf-stable meals

103

215

320

15.9

8.3

Snack foods

164

190

210

3.0

2.0

Other foods

15

35

60

18.5

11.4

boosted by quality improvements and the increased presence of single-serving shelfstable items designed to be heated in microwave ovens.

Below-average advances in snack food uses will be based on the maturity of microwave popcorn, one of the earliest microwave-specific packaging applications. Slow gains will also be the result of competition from other snack foods and safety concerns over flavoring and packaging coating substances. Double-digit growth in other applications will be propelled by substantial product development activity in microwaveable fresh-cut vegetables, reflecting trends toward healthier eating and strong sales of foods offering convenience in meal preparation.

(Freedonia Group - 767 Beta Drive - Cleveland - OH - Usa Fax +1 440 646 0484 www.freedoniagroup.com)

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PACKAGING TRENDS

TUBE’S VERSATILITY AND PRESENCE IN CONSUMERORIENTATED SECTORS ENSURE STABILITY The member companies of ETMA – European tube manufacturers association – have not avoided the economic crisis completely. But in the year when ETMA celebrated its fiftieth anniversary, the fall in demand in the tube industry was relatively modest compared with other sectors.

According to Gregor Spengler, ETMA secretary general, there are several reasons for this: “One important reason for the comparatively small fall is the versatility of the tube.

This makes it the ideal packaging material for many markets and therefore better able to absorb economic fluctuations.

It also helps, of course, that tubes are mainly marketed in consumer-orientated sectors where the crisis is not quite

so pronounced. Thanks to its flexibility, the sector has developed additional applications and stabilised markets with new products and solutions.”

On a percentage basis, there have only been minimal changes in the markets for tubes compared with 2008.

The most important market for the tube by far is the cosmetics sector, which accounts for 43% of all tubes, whilst the pharma market accounts for 21% of tube production.

The percentage of European tube production used in the food sector is 9%. The most important material here continues to be the aluminium tube followed by laminate and plastic tubes. Mayonnaise, mustard and ketchup in particular are available in tubes,

as are butter, cheese products and fish pastes. Convenience, easy handling and resealability are arguments in favour of the tube as packaging. The trend towards single-person households and thus smaller packaging units will open up further fields of application in the food sector for the tube, which can be produced in a large range of sizes.

The remaining 5% of tube production is used for household, care and industrial products.

Ageing populations in Europe will create additional demand, from which the tube will profit as a packaging material as a result of its excellent properties: high hygiene standards, optimal product protection for sensitive substances and precise dosing. In addition, the

SUSTAINABILITY AND INNOVATIONS IN PLASTIC PACKAGING Thin wall plastic packaging includes tubs, cups, jars, trays, and ready-meal dishes. It is used to preserve and protect a wide variety of items including yoghurt, margarine, ice-cream, bakery goods, fruit and vegetables, pre-prepared meals, soup, and now also long-term packaging of items including

fish. AMI is organising the 5th international conference on Thin Wall Packaging from 7-9 December 2010 at the Maritim Hotel in Cologne, Germany. Trends will be reviewed by the expert market consultant, Jon Nash.

A new patented form-fill-seal packaging will be described

by Everedge from New Zealand – a single-serve pot that was first licensed to a yoghurt producer in 2009 and uses up to 25% less material. There is expansion in the range of applications of thin-walled plastic packaging containers. Rexam High Barrier Containers is rolling out new products to take

tube offers ef fective protection against manipulation and product piracy thanks to sophisticated systems technology. As a result of their outstanding barrier properties, aluminium tubes have by far the greatest share of the market in the pharma sector. Plastic or laminate tubes are also used for less sensitive products.

At the end of ETMA’s golden jubilee year, and despite the current economic crisis, Gregor Spengler sees good prospects for the future of the tube industry: “In the coming years, innovation and further developments in production technology, materials, features relating to the tube and additional fields of use will open up new markets for our member companies.”

more market share. Albis Plastic is supplying a new oxygen scavenger to assist in extending shelf-life. The high barrier properties of the latest packaging innovations have enabled them to replace traditional materials such as glass jars and tin cans.

The manufacturing technology has been reviewed by Waldorf Technik. EDV Packaging is an award winner in this field with multilayer plastic technology.

Superfos has looked at innovations to expand the uses of

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injection moulded packaging.

Treofan supplies BOPP label substrates and has worked with industry leaders to move away from direct printing to in mould label technology and subsequent benefits. FKuR Kunststoff has developed injection moulding grades of bioplastics for food packaging; while Kortec has worked on multilayer injection moulding technology for thin wall packaging.

Sustainability is a big topic for discussion this year, with many new global initiatives in place from the food industry and retailers to minimise the envi-

ronmental impact. Coop Box Group has been studying the retailers’ viewpoint and RPC Barrier Packaging will give the converter’s perspective at the conference. Reynolds Packaging has reviewed the thermoforming industry to look for ways to Reduce, Reuse, Recycle and Recover. Octal is leading the way in PET sheet for thermoforming: its patented production technology gives a significant reduction in the carbon footprint.

Innovations in materials and processing technology are leading to new possibilities in

BIOPLASTICS ARE FLOURISHING Shopping bags, fast-food utensils, and garbage sacks that decompose into compost after use: bioplastics are not only environmentally-friendly, but they can also be economically advantageous. “Despite the financial crisis, manufacturers of biodegradable plastics were able to demonstrate moderate growth in this past year,” explains Oliver Kutsch, president of Ceresana Research.

POTENTIAL OR OVER-ENTHUSIASM? A new study from Ceresana Research analyzes the market for biodegradable polymers.

Expectations for bioplastics are high: a better image for plastics, independence from

petroleum products, solutions for waste problems, contributions to environmental protection, as well as a new source of income for the agricultural sector. However, the characteristics and potentials of different bioplastics vary substantially; accordingly, there is a high demand for related information.

INCREASING COMPETITION FOR PETROCHEMICALS Plastics made from renewable materials and biodegradable polymers are rapidly catching up. Bioplastics are already unbeatable in certain, special applications, for example, medical implants, which dissolve in the body,

the marketplace. For example, there is thermoformable bioplastic sheet from Plantic Technologies and new high density foam technology from Styron for polystyrene to cut weight.

Borealis has new grades of transparent polypropylene materials for food packaging with better organoleptics, and potential for cutting cycle time and energy usage. Milliken has additives to improve PP transparency. Barrier retort packaging can be developed using EVOH in a multilayer barrier, supplied by companies such as EVAL Europe.

The packaging industry in 2010 is working hard to reduce its carbon footprint and develop the best product for each food type, and this now includes very light weight, high barrier plastics. AMI’s Thin Wall Packaging 2010 provides a unique opportunity to debate the future with industry experts.

(Applied Market Information Ltd - AMI House - 45-47 Stokes Croft - Bristol BS1 3QP Great Britain - Tel. +44 (0) 117 924 9442 - Fax +44 (0) 117 989 2128 - e-mail: info@ amiplastics.com)

or compostable mulch films for agriculture. As a result of remarkable advances in development, bioplastics are also increasingly capable of replacing common, standard polymers. In this regard, packaging materials constitute the most important application area; for example, filler materials that are utilized in very large amounts. However, the largest growth rates are seen in the automotive and electronics industries: bioplastics can be applied to articles like consoles or cellular phone cases. During the past eight years alone, consumption of biodegradable plastics based on starch, sugar, and cellulose (up so far the most important raw materials) has increased by 600%. Starch-based plastics currently dominate in Europe, and potylactic acid is considered to be particularly promising.

CONCISE OVERVIEW With over 400 pages, Market Study - Bioplastics presents the most important information on different bioplastic types, including their advantages and application possibilities, legal situations and certifications, as well as disposal and recycling. This useful compilation provides 77 profiles of current and future manufacturers, with information on individual product portfolios, as well as existing and planned capacities. The study examines, in detail, the situation of bioplastics throughout the European, North American, and AsianPacific regions, particularly in the seven countries with the highest revenues.

(Ceresana Research - Blarerstr.

56 - 78462 Konstanz Germany - Fax +49 7531 94293 27 - e-mail: rn.ebner@ ceresana.com)

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PACKAGING TRENDS

THE CONVERTED FLEXIBLE PACKAGING MARKET IN EUROPE Converted flexible packaging represents one of the most complex and dynamic sectors of the European packaging industry and a new report from Applied Market Information (AMI) has, for the first time, detailed the activities of 50 of the largest companies involved. From this analysis, AMI estimates that the converted flexible packaging industry in Europe consumed nearly 3.6 million tonnes of substrates in 2009 and the business was worth approximately 20 billion euro.

This valuation may surprise some observers of the industry as substantially lower figures have more typically been quoted in the past. However, AMI believes this to be an underestimate and the value of the industry is significantly higher.

The converted flexible packaging industry covers flexible packaging materials which have undergone some kind of converting process such as printing, lamination, coating, and extrusion. It involves the use of a wide variety of substrates including plastic films, paper and foil that can be used in various weights gauges and widths and in various combinations.

Given the complexity of materials and combinations that can be used and the variety of converting processes that can be applied, the industry involves a

wide range of companies and business models. Although traditionally a highly fragmented industry, a number of major regional and global groups have emerged in Europe to meet the needs of the global brand owners. Rising costs, growing environmental pressures and lower economic growth have further increased the competitive intensity which is driving corporate restructuring and strategic change among the leading players. There is an increasing focus on the emerging markets of Eastern Europe and Russia along with moves to shift production to higher value products within Western operations.

The most significant change of course has been the acquisition of Alcan Packagingâ&#x20AC;&#x2122;s Food Europe, Food Asia, Global Pharmaceuticals and Global Tobacco businesses by Amcor completed earlier this year. Alcan and Amcor were already the two largest players in Europe based on sales and the combination of the two has created a global business with sales of over USD 4 billion employing 14,000. A substantial amount of this resides in Europe and the combined business operates over 50 flexible packaging converting plants in 17 Countries (including Turkey and Russia). AMIâ&#x20AC;&#x2122;s report analyses for the first time the

combined business, including a complete listing of all the European plants for the enlarged group and an estimate of the size of the business, in Europe.

The enlargement of Amcor has created a flexible packaging converter more than twice the size of the next largest company both in terms of the value of the business and the volume of substrates used. It has further served to accentuate the division between the global majors and the rest of the market.

The 50 companies covered in this report include other major global groups such as Bemis,

Mondi and Sealed Air, along with significant regional players in Central and Eastern Europe and Turkey and the major national companies in Western Europe. Of the 50 companies covered AMI calculates they accounted for just over 40% of the converted flexible packaging market on a volume basis and 50% by value.

(Applied Market Information Ltd - AMI House - 45-47 Stokes Croft - Bristol BS1 3QP Great Britain - Tel. +44 (0)117 924 9442 Fax +44 (0)117 989 2128 - e-mail: info@ amiplastics.com)

US FROZEN FOOD PACKAGING DEMAND REPORT Demand for frozen food packaging in the US is projected to climb 3.7% per year to $6.8 billion in 2013, driven by the popularity of convenience-type foods, both among consumers and foodservice establishments, the prevalence of microwave ovens, and technological advances in packaging.

Revenue growth in the foodservice industry, which relies heavily on frozen foods, will also bode well for packaging.

Additional factors supporting growth will include greater use of value-added components such as susceptors and the use of high-quality graphics for enhanced visual appeal and to convey a premium image.

Preventing faster growth will

be competition from prepared refrigerated food alternatives that are increasingly available in supermarkets and other retail food stores. These trends are presented in Frozen Food Packaging, a new study from The Freedonia Group.

Packaging for frozen specialties and for meat, poultry and seafood are expected to post the fastest gains among major frozen food applications.

Demand for frozen specialties packaging is projected to expand 4.4% annually to $2 billion in 2013, propelled by consumer demand for foods offering convenience and value along with quality improvements resulting from packaging innovations. In addition,

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solid prospects for frozen dinner packaging will reflect the growing presence of items incorporating premium ingredients and those positioned as being healthier through reduced calories or the presence of whole-grain ingredients.

Meat, poultry and seafood applications will be aided by increased production volume, the popularity of products that offer convenience in meal preparation, and the promotion of frozen meat, poultry and seafood as economical protein options. In addition, gains will be helped by continued high-volume requirements in the foodservice sector.

Rigid packaging â&#x20AC;&#x201C; such as boxes, tubs and cups, trays,

and foil containers â&#x20AC;&#x201C; accounts for the majority of frozen food packaging demand and will remain dominant. However, flexible packaging will log faster gains based on advantages of greater cost effective-

ness, space savings capability, lighter weight and overall source reduction capabilities.

Performance improvements like self-venting films and consumer convenience features such as resealable pouches

and bags will also stimulate advances.

(Freedonia Group - 767 Beta Drive - Cleveland - USA - Tel. +1 440 684 9600 - Fax +1 440 646 0484 - e-mail: pr@ freedoniagroup.com)

US frozen food packaging demand in million dollars (Freedonia). % Annual growth Item

2003

2008

2013

2003/2008

2008/2013

Frozen food packaging demand

4,400

5,710

6,840

5.4

3.7

Meat, poultry & seafood

1,355

1,855

2,275

6.5

4.2

Frozen specialties

1,187

1,600

1,985

6.2

4.4

Ice cream

620

750

870

3.9

3.0

Baked goods

524

690

800

5.7

3.0

Fruits & vegetables

623

690

760

2.1

2.0

Other

91

125

150

6.6

3.7

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MARKETING REPORTS

THE COFFEE MARKET STILL UNDER PRESSURE

A recent report edited by International Coffee Organization (ICO) reveals that market movements and coffee prices continue to be dominated by reduced production in a number of exporting Countries and the steady erosion of stocks in both exporting and importing Countries.

In March the monthly average of the ICO composite indicator price rose by 1.6% from 123.37 US cents per lb in Feb-

ruary to 125.30 US cents per lb. Robusta prices fell, however, widening the differential with prices of Other Milds, which rose from 89.98 US cents per lb in February to 97.25 US cents per lb in March.

As a result of information received by the Executive Director of ICO, the estimate of world production for crop year 2009/10 has been revised downward to between 120 to 122 million bags. Colom-

bian production in the first five months of crop year 2009/10 was well below the level recorded for the same period in crop year 2008/09, indicating the likelihood of a second consecutive year of reduced production. This is attributable mainly to renewed outbreaks of coffee berry borer following heavy rainfall in the previous crop year, as well as the implementation of the coffee regeneration programme.

Exports by all exporting Countries during February 2010 totalled 7.1 million bags compared to 8.7 million bags in February 2009. The cumulative total for the first five months of coffee year 2009/10 (October 2009 - February 2010) was 35.6 million bags compared to 40 million bags for the same period in 2008/09, a fall of almost 11%. Declining production in many Countries has led to a drawing down of remaining stocks to very low levels, especially in exporting Countries, while certified stocks of the New York and London futures markets have been falling continuously since September 2009.

In conclusion, the Executive Director indicates that the dynamic performance of world consumption and lower production in some important producing Countries have helped to support a firm market, particularly in case of Arabicas: Stocks are at low levels both in exporting and importing Countries since they are being drawn down to offset the reduction in supply. Bearing in mind the outlook of production, it is likely that demand will continue to outstrip supply in incoming months.

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Coffee production in selected exporting Countries, in thousand bags (ICO).

Crop year commencing TOTAL Africa Cameroon Côte d’Ivoire Ethiopia Kenya Tanzania Uganda Others Arabicas Robustas Asia & Oceania India Indonesia Papua New Guinea Thailand Vietnam Others Arabicas Robustas Mexico & Central America Costa Rica El Salvador Guatemala Honduras Mexico Nicaragua Others Arabicas Robustas South America Brazil Colombia Ecuador Peru Others Arabicas Robustas TOTAL Colombian Milds Other Milds Brazilian Naturals Robustas Arabicas Robustas TOTALE Colombian Milds Other Milds Brazilian Naturals Robustas Arabicas Robustas

2006

2007

2008

2009

129,137 15,385 836 2,847 4,636 826 822 2,700 2,717 7,557 7,828 34,529 5,158 7,483 807 766 19,340 976 3,836 30,693 16,936 1,580 1,371 3,950 3,461 4,200 1,300 1,074 16,801 135 62,287 42,512 12,541 1,167 4,319 1,748 52,479 9,808 129,137 13,876 27,967 38,830 48,464 80,673 48,464 100,00 10,75 21,66 30,07 37,53 62,47 37,53

119,395 15,258 795 2,598 4,906 652 810 3,250 2,247 7,418 7,840 31,408 4,460 7,777 968 653 16,467 1,083 4,248 27,160 18,295 1,791 1,621 4,100 3,842 4,150 1,700 1,091 18,170 125 54,434 36,070 12,504 1,110 3,063 1,687 43,180 11,254 119,395 13,674 27,725 31,617 46,378 73,016 46,378 100,00 11,45 23,22 26,48 38,84 61,16 38,84

128,087 15,196 750 2,353 4,350 572 1,186 3,200 2,785 7,299 7,897 34,900 4,371 9,350 1,028 675 18,500 976 4,365 30,535 17,685 1,320 1,547 3,785 3,450 4,651 1,615 1,318 17,553 132 60,306 45,992 8,664 691 3,872 1,088 49,389 10,917 128,087 9,995 27,355 41,256 49,481 78,606 49,481 100,00 7,80 21,36 32,21 38,63 61,37 38,63

121,967 14,216 690 1,850 4,500 815 667 3,000 2,694 7,379 6,837 36,882 4,827 10,700 960 930 18,000 1,465 4,961 31,920 16,743 1,460 1,115 3,500 3,870 4,200 1,418 1,180 16,614 129 54,126 39,470 9,000 875 3,750 1,031 43,039 11,087 121,967 10,242 26,369 35,383 49,973 71,994 49,973 100,00 8,40 21,62 29,01 40,97 59,03 40,97

% change 2009 & 2008 -4.78 -6.45 -7.99 -21.36 3.45 42.53 -43.77 -6.26 -3.26 1.10 -13.43 5.68 10.43 14.43 -6.58 37.70 -2.70 50.15 13.65 4.54 -5.33 10.58 -27.91 -7.53 12.17 -9.69 -12.17 -10.46 -5.35 -2.26 -10.25 -14.18 3.88 26.69 -3.16 -5.20 -12.86 1.55 -4.78 2.47 -3.60 -14.24 0.99 -8.41 0.99

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MARKETING REPORTS

ENZYMES AS PROCESS AIDS IN FOOD APPLICATIONS During the economic slowdown in 2009, food enzymes were successfully positioned as cost savers and process efficiency improvers in many application segments. This strategy, along with increased R&D efforts, is expected to continue to attract new applications such as interesterification for the reduction of trans fats and as “meat glue” (transglutaminases). While the increased use of enzymes in applications such as fruit and beverage processing and wine making could vitalize the market, the future of enzymes in food applications depends on their acceptance as process aids that provide better cost economies for food manufacturers.

Frost & Sullivan presents a new analysis “European market for

enzymes in food application” and reveals that the market earned revenues of $407.5 million in 2009 and estimates this to reach $501.0 million by 2016. Expert analysts examine the following application segments: starch and sugar processing, bakery, dairy, brewing, wine making, fruit and beverage processing and miscellaneous.

Food producers cannot underestimate the importance of reducing manufacturing costs, and participants must clearly communicate the advantages of using enzymes. In addition to offering higher product quality and lower manufacturing costs, enzymes reduce waste production and energy consumption by up to 50%.

“Better chemical selectivity and higher specificity result

in numerous commercial benefits, including higher-quality products, fewer side reactions and harmful by-products, easier separation of products and less pollution, all of which translate into lower cost for end users”, says Kaushik Ramakrishnan Shankar, Frost & Sullivan Senior Research Analyst.

However, despite cost-cutting measures, enzyme manufacturers must still contend with considerable price pressure in most application segments.

For example, starch- and sugar-processing enzymes have

become commoditised due to consumers greater negotiating power. Apart from commoditisation, a competitive marketplace also intensifies price pressures, as in the case of bakery enzymes, a densely populated segment.

Manufacturers can use novel materials and methods such as cheaper and non-traditional carbon and nitrogen sources to reduce their production costs but they should also invest in R&D to distinguish themselves in the market. In addition, strong distribution partnerships with other companies will help manufacturers entrench themselves in the market. www.frost.com

OBESITY RATES DRIVE THE WEIGHT MANAGEMENT INGREDIENTS MARKET Obesity rates, which have been steadily rising in Europe and the United States, are now increasing in Asian nations as well. While healthy eating and lifestyle management are the key solutions to weight management, they remain challenging for many consumers. As a result, the weight management ingredients market offers significant prospects worldwide.

New analysis from Frost & Sullivan, “Opportunities in global

weight management ingredients”, finds that the market earned revenues of $7.5 million in 2008 and estimates this to reach $13.9 million by 2015. The applications covered in this research service are satiety ingredients/appetite suppressants, fat burners (thermogenic ingredients), and other weight management ingredients.

“Greater economic activity and rising disposable income levels of working profession-

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als in Asian nations such as China and India are resulting in a consumer shift away from traditionally produced food toward a convenience-based western diet that is further exacerbated by more sedentary lifestyles – according to Frost & Sullivan –. The resultant rise in obesity rates is spurring consumer interest in active health management, fuelling market growth”.

Tackling and managing obesity is an enormous challenge, both for governments and for the food industry, because the associated health burden affects other industry sectors as well. Weight management

ingredients are the food and beverage industry’s answer to this spreading global predicament and their popularity is growing globally thanks to an extensive range of food, beverage and supplement products.

However, issues regarding the placement of herbal medicines on the market, together with the length of time it takes for novel foods to be approved for human consumption in Europe, are the major problems for food manufacturers, restricting manufacturer innovation and causing hesitancy in the market. Additionally, raising awareness among consum-

ers represents a primary challenge for food and beverage manufacturers globally, though this can be facilitated with successful product legislation.

“Creating products that are both functional and palatable is another challenge, with several of the accepted weight management ingredients having an undesirable taste profile – explains the report –. Taste is a key area of concern for food and beverage manufacturers in relation to the finished product’s efficacy and desirability, making functionality and taste equally important”.

To succeed in the global weight management ingredients mar-

ket, manufacturers should find innovative ways to prolong ingredient lifespan, work toward securing favourable legislation, and introduce new ingredients into this market.

“Manufacturers should focus on building brand equity, by utilising co-branding – concludes the report –. Furthermore, they should provide technical documentation and a clear illustration of the benefits and safety associated with each individual weight management ingredient, in order to facilitate effective marketing messages from food and drink manufacturers”. www.frost.com

GS ITALIA srl Via Stelvio, 193 - 21050 Marnate (VA) Tel. +39 0331 389142 - Fax +39 389143 www.gsitalia.com - e-mail: info@gsitalia.com

MAXIFORM BABY revolution in production

COMPACT AND LOW-PRICED MACHINE TO PRODUCE: filled rice balls - croquettes - meat balls - filled “gnocchi” capacity: 600 to 2,500 pcs/h Italian Food & Beverage Technology - LXI (2010) october -

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BETTER SURVEILLANCE NEEDED TO FIGHT SPREAD OF ANTIMICROBIAL RESISTANCE IN ZOONOTIC INFECTIONS

The European Centre for Disease Prevention and Control (ECDC), the European Food Safety Authority (EFSA), the European Medicines Agency (EMEA) and the European Commission’s Scientific Committee on Emerging and Newly Identified Health Risks (SCENIHR) have published a joint scientific opinion on antimicrobial resistance (AMR) focused on infections transmitted to humans from animals and food (zoonoses).

The joint opinion concludes that bacterial resistance to antimicrobials has increased in recent years worldwide, making it more difficult to treat some human and animal infections.

It says surveillance activities should be strengthened and the development of new antimicrobials and new strategies to combat the spread of resistance encouraged. Research is needed on other strategies to control infectious diseases in animals, such as vaccination programmes.

The opinion says there is specific concern about bacterial resistance to antibiotics used in the treatment of Salmonella and Campylobacter infections, the two most reported zoonotic infections in Europe, and points out which antibiotics are

considered of high concern for their treatment. It says that although the use of antibiotics is considered the main factor in the development of bacterial resistance, the use of biocides (including disinfectants, antiseptics and preservatives) may also contribute to bacterial resistance.

“Antibiotic resistance is one of the biggest threats to public health in the European Union and a priority area of work at ECDC. The major cause of antibiotic resistance in humans remains the use of antibiotics in human medicine. If the misuse and overuse of antibiotics continue, we will lose the means to treat serious infectious diseases,” said D.L. Monnet, senior expert and coordinator of the Antimicrobial Resistance and Healthcare-Associated Infections at ECDC. The opinion on antimicrobial resistance in zoonotic infections highlights that globalisation of food trade and frequent travel to Countries outside the EU make it difficult to compare resistance data from surveillance programmes at EU level and to assess the impact of those strains coming from outside the EU. It also adds that the differences in levels of anti-

microbial resistance in the various EU Countries make it difficult to have a single strategy to fight against this threat.

“Resistance is caused by the ability of bacteria to undergo changes, given their increasing exposure to antimicrobials used in human and veterinary medicine. Most antimicrobial-resistant strains of zoonotic bacteria are found in the gastrointestinal tract of healthy food animals, particularly poultry, pigs, and cattle,” said professor Dan Collins, chair of EFSA’s Biological Hazards (BIOHAZ) Panel.

Food-borne infections caused by these bacteria very often originate from contamination during slaughter of animals or food processing. The opinion says that at present there are

no data available to demonstrate that the use of antibiotics in human medicine may also have an impact on the resistance of zoonotic bacteria.

The three EU agencies and the SCENIHR have worked together on this issue, sharing their scientific expertise and advising EU decision-makers on risks and making recommendations for action. “This exercise has been an example of how different institutions within the EU can successfully work together to tackle the issue of antimicrobial resistance which currently represents a significant threat to human health,” D. Mackay, head of Unit Veterinary Medicines and Product Data Management at the European Medicines Agency, said.

The opinion on antimicrobial

SOME DEFINITIONS Antimicrobial - An active substance of synthetic or natural origin which destroys bacteria, suppresses their growth or their ability to reproduce in animals or humans, excluding antivirals and antiparasites. In this opinion, the term antimicrobial has been used generically to encompass antimicrobial agents, antibiotics and antibacterial agents.

Antibiotic - A chemical substance produced by a bacterium which has the capacity, in dilute solution, to inhibit the growth of or to kill other micro-organisms.

Biocide - An active chemical molecule that is present in a biocidal product and used to control the growth of or to kill bacteria.

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resistance in zoonotic infections was published ahead of European Antibiotic Awareness Day on November 18, which focuses on resistance to

antibiotics. The opinion confirms previous recommendations that prudent use of antimicrobials in animals should be strongly promoted and that vet-

erinarians and farmers should be educated on strategies to minimise antimicrobial resistance. Other previous recommendations said antibiotics

FERROUS AMMONIUM PHOSPHATE AS A SOURCE OF IRON: SAFE OR NOT? Following a request from the European Commission, the Panel on Food Additives and Nutrient Sources added to Food (ANS) was asked to deliver a scientific opinion on the safety of Ferrous Ammonium Phosphate (FAP) when added for nutritional purposes in foodstuffs for particular nutritional uses (Parnuts) and foods intended for the general population (including food supplements) as a source of iron and on the bioavailability of iron from this source.

The safety of iron itself in terms of amounts that may be consumed is outside the remit of this Panel. FAP is an inorganic salt with iron(II), ammonium and phosphate ions in a 1:1:1 molar ratio. The content of iron(II) is 22-30% (w/w).

The Panel notes that the representative commercial FAP product stability study for 19 and 36 months storage under the recommended conditions did not adequately confirm the stability of ferrous ion against oxidation.

From the stability studies in food and one in vitro solubility study under conditions mimicking the conditions in infant

and adult stomachs, it can be deduced that FAP is stable at neutral pH in formulated foods but readily dissociates under the low pH conditions of the stomach, thus releasing the bio-available ferrous ion.

The Panel reviewed a randomised double-blind, crossover human bioavailability study of iron from FAP. The bioavailability of iron from FAP was shown to be within the range of that from other iron salts used for fortification purposes, and specifically, less than that from ferrous sulphate and greater than that from ferric pyrophosphate.

The Panel notes that FAP is intended for use as a direct replacement for currently permitted iron forms in all Parnuts food categories, with the exception of baby foods and infant formulae. The petitioner also proposed the use of FAP as a source of iron in fortified foods. The proposed conditions of use of FAP in intended food categories provides between 0.7 and 8.2 mg of iron per serving, which corresponds to between 5 and 58.6% of the Recommended Daily Amount (RDA) for iron in adults. FAP is also intended

for use in food supplements as a direct replacement for other permitted sources of iron.

One daily serving of FAP will not exceed the RDA for iron of 14 mg.

The Panel calculated the total dietary intake of iron, phosphorus and ammonia from the consumption of food categories fortified with FAP and from other dietary sources in European Countries. The Panel assumed a daily intake of a beverage serving and a serving of solid food both fortified with FAP at the maximum proposed use levels for beverages (27.2 mg FAP per serving) and solid foods (14 mg FAP per serving) provided by the petitioner in the technical dossier.

The additional exposure to 12.4 mg iron/day from FAP (assuming 30% of iron content in a serving fortified with 41.2 mg FAP) would result in an anticipated total average exposure to iron ranging from 20.8 to 31.4 mg/day and at the high percentile in an anticipated exposure ranging from 25.2 to 43.3 mg/day for adults and an anticipated total average exposure ranging from 17.9 to 28.2 mg/day

such as fluoroquinolones and cephalosporins should be reserved for treating conditions, which respond poorly to other antimicrobials.

and at the high percentile in an anticipated exposure ranging from 20.7 to 39.4 mg/ day for children. The Panel notes that the use levels of FAP proposed by the petitioner will provide 12 mg iron/ day, which is below the guidance value for supplemental intake of iron of 17 mg/day recommended by the Expert Group on Vitamins and Minerals (EVM) in 2003. The proposed total exposure will not exceed the Provisional Maximum Tolerable Daily Intake (PMTDI) for iron established

by Joint FAO/WHO Expert Committee on Food Additives (JECFA) in 1993, even in high consumers.

The Panel notes that an additional exposure to 22.7 mg phosphorus/day (assuming 55% of phosphorus content in a serving fortified with 41.2 mg FAP) would result in an anticipated total average exposure ranging from 1037.7 to 1838.7 mg/day and at the high percentile in an anticipated exposure ranging from 1525.7 to 2731.7 mg/day for adults and an anticipated total average exposure ranging from 942.7 to 1540.7 mg/day and at the high percentile in an anticipated exposure ranging from 1353.7 to 2593.7 mg/day for children. These amounts of phos-

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FOOD SAFETY

phate do not exceed the Tolerable Upper Intake Levels (ULs) defined by the Institute of Medicine (IOM) in 1997.

The intake of 3.7 mg ammonia/day from FAP (assuming 9% of ammonia content in a serving fortified at 41.2 mg FAP) seems negligible compared to its endogenous production levels of 3,000 mg/ day in the colon.

Studies evaluating the toxicity of FAP in experimental animals have not been conducted. In the study on the bioa-

vailability of iron from FAP in humans, no gastrointestinal complaints or other adverse effects were reported following consumption of two servings of a milk product fortified with FAP, providing a total iron dose of 5 mg.

FAP dissociates at low pH to its respective ferrous, ammonium, and phosphate ions. Given the previous evaluations of ferrous, ammonium and phosphate salts as food additives and as nutrient sources by the Scientific Committee on Food

(SCF), EFSA and JECFA and that the available information on their toxicity did not identify toxicological effects, the Panel considers that additional toxicological data on FAP are not required.

The Panel notes that, at the proposed use levels, the corresponding exposure to iron from FAP does not exceed the guidance value for supplemental intake of iron of 17 mg/day recommended by the EVM. Likewise, the corresponding exposure to phos-

phorus from FAP does not exceed the ULs defined by the IOM and the ammonia exposure is negligible compared to its endogenous production level.

Therefore, the Panel concludes that the use of FAP as a source of iron in Parnuts and in foods intended for the general population (including food supplements), at the proposed use levels, is not of safety concern provided that established upper safety limits for iron are not exceeded.

EUROPEAN OVERVIEW OF DIOXIN LEVELS IN FOOD AND FEED

to maximum levels which have been set for different categories of food and feed in the EU in order to protect consumers.

Dioxins and similar compounds, such as dioxin-like polychlorinated biphenyls (PCBs), include a range of toxic substances which are formed by burning – e.g. through waste incineration or forest fires – and some industrial processes. Their presence in the environment has declined since the 1970s, following concerted efforts at the EU level.

Dioxins are found at low levels in many foods. They do not cause immediate health problems, but long-term exposure to high levels of dioxin has been shown to cause a range of effects, including cancer. Their persistence and the fact that they accumulate in the food chain, notably in animal fat, therefore continue to cause some safety concerns.

The highest average levels of

dioxin and dioxin-like PCBs in relation to fat content were observed for liver and liver products from animals. The highest average levels in relation to total product weight were for fish liver and products derived from fish liver. In animal feed, the highest average levels were found in fish oil.

Overall, 8% of the samples exceeded the different maximum levels set out in EU legislation.

However, some of these samples clearly originated from targeted sampling during specific contamination episodes. There were also large variations between different groups of food and feed in terms of the proportion of samples which exceed maximum levels.

The report concludes that no clear trend can be established regarding changes in background levels of dioxins and related substances in food and feed over time, as there were increases in some categories but decreases in oth-

The European Food Safety Authority (EFSA) has published an analysis of the levels of dioxin and related substances in food and animal feed. The report, which was prepared by EFSA’s Data Collection and Ex-

posure unit, is based on over 7,000 samples collected by 21 European Countries between 1999 and 2008. EFSA was asked by the European Commission to evaluate dioxin contamination levels in relation

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ers. Furthermore, occasional contamination episodes, and a lack of information on which samples resulted from targeted or random sampling, make it difficult to assess such trends.

The current EU method for measuring overall dioxin levels is based on toxicity values for different types of dioxins recommended by the World Health Organisation (WHO) in 1998. EFSA was also asked to assess the impact on total dioxin levels of using toxicity values set out in WHO

recommendations from 2005, which downgraded the relative toxicity of certain types of dioxins. The report finds that using the new values would reduce overall dioxin levels by 14%, although the extent of this reduction was very different across food and feed categories.

Finally, the report recommends continuous random testing of a sufficient number of samples in each food and feed group to ensure accurate assessments of the presence of dioxins and dioxin-like PCBs.

THE ANNUAL REPORT ON PESTICIDE RESIDUES IN FOOD The European Food Safety Authority (EFSA) has published its Annual Report on Pesticide Residues, which provides an overview of pesticide residues in food in the European Union during 2008 and assesses the exposure of European consumers to those residues through their diets. The report shows that 96.5% of the samples analysed comply with the maximum residue levels (MRLs) of pesticides permitted for food products in the EU. The report says that 3.5% of all analysed samples exceed the legal maximum residue levels; in 2007, 4.2% of pesticides exceeded the legal MRL limits. In total, more than 70,000 samples of nearly 200 different types of food were analysed for pesticide residues. The monitoring methods used by EU Member States al-

low for up to 862 different pesticides to be detected.

More pesticide residues exceeding the MRLs were found in food imported from Countries outside the European Union (7.6%) than in samples originating in the EU (2.4%).

According to the results from the EU coordinated pesticides programme, which was designed to collect comparative data for all Member States, the percentage of samples free of pesticide residues has increased in comparison with previous years. In 2008 no pesticide residues were detected in 62.1% of the samples tested, whereas in the years 2005 to 2007, 52.7 to 58.0% of samples did not contain measurable pesticide residues.

Out of 2,062 samples of ba-

by food, 76 contained traces of pesticides and the legal limit was exceeded in only 4 samples (0.2%). European legislation in this area is very restrictive and allows no more than 0.01 mg/kg of any single pesticide residue.

Concerning organic products, MRLs were exceeded in 0.9% of the samples analysed. EU legislation allows only a very limited number of pesticides to be used in organic food production. There are no specific MRLs for organic products; the same MRLs apply as those for conventional products.

EFSAâ&#x20AC;&#x2122;s Pesticide Risk Assessment Peer Review (PRAPeR) Unit, which prepared the report, specifies that the presence of pesticides in foods, and in many cases even the exceedance of an MRL, does not necessarily imply a food safety concern. To assess consumer risk, EFSA estimated chronic (long-term) exposure

to pesticides from major foods that make up the diet of Europeans and acute (short-term) exposure for nine types of crops which were monitored in 2008 as part of the EU coordinated programme. In both cases, EFSA followed a cautious approach, using conservative assumptions to estimate exposure to pesticides.

For the assessment of long-term exposure, EFSA concluded that none of the evaluated pesticides raised health concerns.

For the assessment of the acute exposure, EFSA assumed that people would eat large portions of foods containing the highest recorded residue levels. Under this worst-case scenario, EFSA said that for 35 pesticide/commodity combinations a potential risk could occur but only in rare cases.

In the report, EFSA makes a number of recommendations to improve future pesticide monitoring programmes.

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NEWS

THE PACKAGING THAT SELLS QUALITY

Even for the best product it is important to think of quality packaging because sales can only be guaranteed if the packaging is also top quality.

Eurekabox packaging projects the image of good products, their most commercial and inviting aspects; it is only packaging that can communicate the value of the brand.

Tecnowerk, an Italian company, designs and produces Eurekabox, a system which guarantees the high-

est quality, in terms of health and hygiene and temperature versatility for frozen and microwave products.

Eurekabox is the fruit of over thirty yearsâ&#x20AC;&#x2122; experience in the food packaging industry, capable today of offering a complete product range with different types of containers specially designed for food and nonfood use. Good packaging is also defined by its functionality: different shapes, personalised sizes, and decoration that

Design and quality for frozen foods (Tecnowerk).

Protection and visibility for fresh products (Tecnowerk).

can be applied to any part of the container, these are all distinctive features of Eurekabox, combining aesthetics that really communicate with protection for the product during storage to ensure long life.

Tecnowerk was one the first companies to develop IML decoration technology, a research commitment that has yielded a great many industrial patents. IML or OML decoration is the most advanced solution for product visibility on shelves or in cold cabinets, really boosting self-service sales.

The Eurekabox container catalogue, with a high speed ordering system for smaller quantities, is just bursting with ideas that maintain all the quality and versatility of the Eurekabox brand, capacities from 250 to 5,000 mL, with lids or film covers, decorations that can be applied on any part of the surface. Tecnowerk can supply made-to-measure containers, developing customer ideas to meet their every need, taking in every stage in the creation of personalised packaging, from design to proto-typing,

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right through to production.

Eurekabox is one step ahead of the simple pack. It is a patented, anti-tamper closure system, a state-of-the-art, ecofriendly range made from nontoxic certified PP and, being

duction has a low environmental impact: selected raw materials are specially treated to optimise thickness and thus reduce weight. All Tecnowerk products are fully stackable for packing and transport, ideal

for pallet handling, thus eliminating wasted space.

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

correlated with aging of the product.

The instrument was first “trained“ on known samples: extra virgin olive oil and the same oil deprived of its phenolic compounds (antioxidants) at different degrees of oxidation.

Finally, 23 oils (10 virgin olive oils of different origins and 13 with varying levels of rancidification) were used as unidentified samples to assess

the instrument’s reliability. The system correctly classified all the samples in perfect accordance with the assessments made by professional tasters.

The method demonstrated itself as fast and economical (no sample preparation is needed) and the instrument proved to be suitable for the preliminary screening of oils to be analysed by professionals, especially in corporate scenarios where the high number of samples evaluated daily could tire the tasting team. Moreover, the instru-

ment could be used to assess product shelf-life: the rancid taste is, in fact, the only defect that can occur over time.

This result demonstrates Sacmi’s clear contribution to the food industry and also highlights just how much Sacmi, with its R&D centre, is active in all fields of application and just how renowned it is for product performance.

(Sacmi Imola - Via Selice Provinciale 17/a - 40026 Imola BO - Italy - Tel. +39 0542 60 7111 - Fax +39 0542 6423 54 - e-mail: sacmi@sacmi.it)

are perfect also as an ingredient to prepare delicious icecreams, sorbets, bavaresi, fruit mousses, frozen desserts, and water-ices.

They are made with the best varieties of fruit, they contain neither preservatives nor food colours and they are 100% natural. Available in practical 1 kg packets, they are available in 5 flavours: peach, nectarine, soft fruit, strawberry, and papaya.

Drops of fruit from Orogel.

made of a single material, it is fully recyclable. All Eurekabox containers are guaranteed by strict in-house standards and by BRC/IoP quality certification.

Tecnowerk takes maximum care that every stage in pro-

ELECTRONIC NOSE FOR OLIVE OIL Bologna University’s Department of Food Science (A. Bendini, L. Cerretani) has successfully tested the Sacmi “EOS Aroma” electronic olfactory system as a means of evaluating the sensorial properties of virgin olive oil as a fast, low-cost alternative to traditional analysis methods.

More specifically, the study examined the state of oxidation of the olive oil (rancidification), a parameter directly

DROPS OF FRUIT Orogel presents Drops of fruit, an example of best quality and most convenient fruit.

They are little frozen helpings of fruit mash of about 6 grams each, which can be used as a quick and rapid ingredient to prepare cocktails, long drinks, sorbets, and shakes. You only have to take the drops you need directly from the packet, pour them in the glass or in the mixer, add the other ingredients and mix. Drops of fruit

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NEWS

EXCELLENCE FOR PRIVATE LABELS The 7th edition of MARCAbyBolognaFiere - Private Label Conference and Exhibition, the main Italian event for the sector, will be held in Bologna on 19 and 20 January 2011. It is dedicated to food producers, producers of IV and V range foods, no-food manufacturers, packaging companies, research laboratories, logistics service companies, and trademarketing companies. The event is not only highly commercial: it is also a platform for training and information that develops at the fair and in a series of appointments during the year.

Organized by BolognaFiere, the 2010 edition attracted 4,993 professionals (of which 495 foreign), 406 exhibitors (20% foreign), showing great interest by foreign professionals and buyers. It registered the international interest than ever, with exhibitors from Europe as well as a number of important extra-European participants: Korea, Estonia, India, Tunisia, and Turkey. This drive to internationality is related to the interest in Italian foods and wines shown by consumers all over the world. At the close of its 6th edition, it has become the reference point for the business community in this sector.

In 2011, MARCAbyBolognaFiere will once again present “So fresh”, the fresh food products conference and exhibition, proposing synergy between production and distribution with attractive business opportunities.

Exhibiting and visiting MARCAbyBolognaFiere also means meeting top buyers in LOD and OD; participating in conferences, workshops and training/refresher seminars during the two days of the exhibition; making use of a wide variety of business services that BolognaFiere provides to facilitate meetings among operators and the presentation of companies and their products.

Ever since its first edition, it has been a highly innovative exhibition: not just a fair, but an “exhibition format” that integrates prestigious merchandise sectors with market analyses, conferences, debates, and reports. The fair is a tool for analysing market trends and scenarios, a reference point for professionals and for leading brand labels, offering essential information for the development of business opportunities at the domestic and international level.

Also the 2011 edition confirms MARCAbyBolognaFiere an international fair, during the exhibition a series of events devoted to foreign buyers, aimed at creating a network of high level contacts in Bologna that can expand even further through a series of projects organized between one edition and the next. It is even more vital to distribution and to promotion of the private label as a strategic growth factor for modern distribution thanks to a partnership agreement signed with ADM (Associazi-

one Distribuzione Moderna), in 2009. The collaboration between these two leaders lead to major initiatives and to more precise definition of

future editions of the event, guaranteeing the topicality of subjects treated and steady contact with the market. www.bolognafiere.it

SAPORE TASTING EXPERIENCE AT RIMINI From Saturday 19th to Tuesday 22nd February 2011, Rimini Fiera will host the 2nd edition of Sapore Tasting Experience, the exhibition that combines 41 years´ experience with a showcase of the most innovative products on the food & beverage market for eating out, a world that pays close attention to tastes, rites, and trends. Last year, the new expo format met with the full approval of exhibitors and trade members (over 76,000 visitors, 25% of whom were from abroad).

EXPO SECTIONS In the area reserved for food, the catering, bio-catering and gluten-free, Italian and foreign regional specialities and logistics product sectors; plus the Frigus expo of frozen products and technologies for the refrigeration and freezing cycle.

The Sapore beverage section will have a new look, with two adjacent areas. One dedicated to the beverage world in general (smoothies, fruit juices and cordials, alcoholic and isotonic drinks, energy drinks, mineral and aromatized water, spirits, espresso and hot drinks), with the presentation

of new products, the launch of fashions or venue formats, contacts with venue owners and their clients from the Ho.re. ca. channel; particularly with beverage wholesalers, who have always chosen Rimini as a privileged meeting point.

The other area, Selezione Birra, is dedicated to special beers and Italian and foreign craft beers which, through time, from niche products have become products for a rapidly expanding market in which quality is the best visiting card.

At Selezione Birra it will be possible to take part in round tables, guided tasting sessions, contests, make contact with trade members and the night venue and food service worlds.

In the Divino Lounge section, the focus is on wine, spumante, champagne, grappa and spirits; according to an original format, this section will bring together wine and food service: in the food area, matches with gourmet food prepared by famous chefs; in the wine area, guided tasting sessions; in the business area, one-to-one business meetings with foreign buyers.

Sapore will also host the Seafood e Processing section:

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SINGOLA NUOVO SITO ingl_Layout 1 29/09/10 17:19 Pagina 1

A NEW WAY TO VISIT OUR WEBSITE

The magazine or the web? ...we give you both

www.chiriottieditori.com

NEWS

MSE is the only b2b expo event in the Mediterranean area featuring the entire seafood chain. On show, seafood is divided according to methods of consumption (fresh, preserved, frozen, seafood gourmet products), processing and preservation technologies, fittings, decor and services.

Italy´s great olive oil culture will be at the centre of Oro Giallo, the Sapore section highlighting the production and technology of this excellent product; awards will be presented for the prestigious “Oro Giallo best Extra Virgin Olive Oil” contest.

SAPORE INNOVATION AWARD The throbbing heart of the innovation, the Sapore Innovation Award, a contest that picks out and gives awards to companies that during Sapore propose in the Innovation Area products with innovative features, dedicated to the bar, catering, collective food service and large-scale distribution channels. On www. saporerimini.it/innovation, a large number of companies are already obtaining information for participating in the contest, which is also the first date on the 2011 calendar of expo events for the food & beverage world. An initiative that is also important for the trade visitors, who have the opportunity of a real “full immersion” in the world of new products: for them, there is also the Innovation Book. www.riminifiera.it

INTERNATIONAL EVENTS IN ITALY 23 - 27 October 2010 - Milano: A.B. Tech Expo, baking and confectionery exhibition. F&M - Via Donati 6 - 20146 Milano - Italy -Tel. +39 02 40922511 - Fax +39 02 40922499 - e-mail: promo.abtech@fieremostre.it 26 - 28 October 2010 - Milano: NUCE, conference-show on nutraceuticals and functional foods. Artenergy Publishing - Via Gramsci 57 - 20032 Cormano - MI - Italy -Tel. +39 02 66306866 - Fax +39 02 66305510 - e-mail: info@nuce.pro 28 - 30 October 2010 - Trieste: TriestEspresso, international show on espresso coffee.

Fiera Trieste - P.le de Gasperi 1 - 34139 Trieste - Italy - Tel. +39 040 9494111 - Fax +39 040 393062 - e-mail: segreteria@fiera.trieste.it 28 - 31 October 2010 - Cremona: MeatItaly, int. meat processing show. CremonaFiere - Piazza Zelioli Lanzini 1 - 26100 Cremona - Italy - Tel. +39 0372 598011 - Fax +39 0372 598222 - e-mail: meatitaly@cremonafiere.it 19 - 20 January 2011 - Bologna: MarcabyBolognaFiere, conference-show for private labels. BolognaFiere - Viale della Fiera 20 - 40127 Bologna - Italy - Tel. +39 051 282111 Fax +39 051 6374004 - e-mail: marca@bolognafiere.it 19 - 22 February 2011 - Rimini: Sapore Tasting Experience, int. show for beverage, food and seafod market for the Ho.Re.Ca. Rimini Fiera - Via Emilia 155 - 47921 - Rimini Italy - Tel. +39 0541 744756 - Fax +39 0541 744200 - e-mail: m.forcellini@riminifiera.it 7 - 11 April 2011 - Verona: VinItaly+Enolitech, int. wine show. Veronafiere - Viale del Lavoro 8 - 37135 Verona - Italy - Tel. +39 045 8298111 - Fax +39 045 8298288 - e-mail: info@veronafiere.it 7 - 11 April 2011 - Verona: SOL, International Olive Oil Show. Veronafiere - Viale del Lavoro 8 - 37135 Verona - Italy - Tel. +39 045 8298111 - Fax +39 045 8298288 - e-mail: info@veronafiere.it 8 - 11 May 2011 - Milano: Tuttofood, world food exhibition. Rassegne - Via Varesina 76 - 20156 Milano - Italy - Tel. +39 02 485501 - fax + 39 02 48004423 - e-mail: tuttofood@fieramilano.it 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 - e-mail: tecno@fiereparma.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 - e-mail: ipackima@ipackima.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 - e-mail: 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 - e-mail: ipackima@ipackima.it

78 - Italian Food & Beverage Technology - LXI (2010) october

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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 Cavicchi Impianti - Villanova di C. ............................................................49

Mix - Cavezzo ................................................................................................37

Chiriotti Editori - Pinerolo ..........................................................................77 CSF Inox - Montecchio Emilia ............................................................. cover 1

Omac Pompe - Rubiera ................................................................................51 O.M.I.P. - Roccapiemonte .................................................................... cover 4

FBF Italia - Sala Baganza ...............................................................................1 Partisani - ForlĂŹ ..............................................................................................65 GEA Niro Soavi - Parma .............................................................................41 GS Italia - Marnate ......................................................................................69

Ing. A. Rossi - Parma ........................................................................... cover 2

Pellacini - Sala Baganza ................................................................................25

Sacchi - Vidigulfo ..........................................................................................31

Italo Danioni - Milano ................................................................................29 Technosilos - Capocolle di B. ......................................................................39 Larioreti - Lecco ............................................................................................35

Tecnopool - San Giorgio in Bosco. ........................................gatefold cover 1 Tecnowerk - ArsiĂŠ...........................................................................................2

Me.Tra - Vago di Lavagno .............................................................................55

Trivi - Galliate ........................................................................................ cover 3

Company index BS di Bonini e Borelli ................................................................................50

Reda ...........................................................................................................48

CRM...........................................................................................................44

Sacmi Imola ...............................................................................................75

Dima ..........................................................................................................46

Sea ............................................................................................................42

Facchinetti..................................................................................................47

Tecnolat ......................................................................................................46

Farck ...........................................................................................................43

Tecnowerk ..................................................................................................74

FIC ............................................................................................................49

Tekno Stamap ............................................................................................56

Gea Niro Soavi...........................................................................................40

Turri F.lli .....................................................................................................56

Gelmini ......................................................................................................46

Ulma Packaging .........................................................................................58

Luciano Cocci ............................................................................................59

Unimeat .....................................................................................................45

MBA ...........................................................................................................45

Union Dosing ............................................................................................58

O.M.I.P. ......................................................................................................52

Velati ..........................................................................................................44

Opem..........................................................................................................59

Victus .........................................................................................................57

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n. 61 - October 2010 ISSN 1590-6515

FOOD

processing & packaging

Supplemento al n. 10, ottobre 2010 di Industrie Alimentari - Sped. in A.P. - D.L. 353/2003 (Conv. in L. 27/02/2004 n° 46) art. 1 comma 1 DCB TO - n. 61 anno 2010 - IP

ITALIAN TECHNOLOGY

TRIVI TURNKEY SOLUTIONS

BAGUETTES BREAD LINE - CIABATTA LINEA BAGUETTE EURO LINE

andcommunication

• Baguettes • Ciabatta • Breadsticks • Pizzas

• Industrial croissant • Handicraft croissant • Puff pastry products • Plant engineering • Toast & Rusks

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

ITALIAN QUALITY ALL OVER THE WORLD

CHIRIOTTI EDITORI - 10064 PINEROLO - ITALIA - Tel. +039 0121393127 - Fax +039 0121794480 - info@chiriottieditori.it

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ITALIAN FOOD & BEVERAGE TECHNOLOGY

61

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COOLING

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PROOFING

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Tecnopool S.p.a - Via M. Buonarroti, 81 - San Giorgio in Bosco (Padova) Italy - tel. +39.049.9453111 - fax +39.049.9453100 - info@tecnopool.it www.tecnopool.it

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ITALIAN FOOD & BEVERAGE TECHNOLOGY

61

DEEP-FREEZING

OCTOBER 2010

COOLING

PASTEURIZING

PROOFING

BELT EXCLUSIVE TECHNOLOGY 1753_copertina_dorso_cor.indd 2

Tecnopool S.p.a - Via M. Buonarroti, 81 - San Giorgio in Bosco (Padova) Italy - tel. +39.049.9453111 - fax +39.049.9453100 - info@tecnopool.it www.tecnopool.it

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ITALIAN FOOD & BEVERAGE TECHNOLOGY

61

DEEP-FREEZING

OCTOBER 2010

COOLING

PASTEURIZING

PROOFING

BELT EXCLUSIVE TECHNOLOGY 1753_copertina_dorso_cor.indd 2

Tecnopool S.p.a - Via M. Buonarroti, 81 - San Giorgio in Bosco (Padova) Italy - tel. +39.049.9453111 - fax +39.049.9453100 - info@tecnopool.it www.tecnopool.it

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