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ITALIAN FOOD & BEVERAGE TECHNOLOGY

n. 64 - May 2011 ISSN 1590-6515

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

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High performance fruit processing plants

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CONTENTS 5 - WINE Evaluation of technological effects of yeast-bacterial co-inoculation in red table wine production

13 - WINE Effect of prefermentative cold maceration on the aroma and phenolic profiles of a Merlot red wine

M. Azzolini E. Tosi P. Vagnoli S. Krieger G. Zapparoli D. De Santis M.T. Frangipane

DEPARTMENTS 22 - RESEARCH Electronic tongues for monitoring alcoholic fermentation process - Coffee may provide protection against heart disease - Stevia is preferred sweetener in chocolate drinks - Sensory properties of functional ingredients contained in a model energy drink - Genetically modified grapevines - Glutenfree beers: a possibility - More complete genetic analysis of domesticated grape - Origin of MDMP in cork stoppers and oak chips - Optimising use of natural colours in soft drinks 28 - PRODUCT TRENDS Where sustainable packaging is going 32 - BEVERAGE PROCESSING Homogenizers - Quality in beverage processing 34 - FILLERS AND CAPPERS Bottling & packaging technologies - Electronic isobaric monobloc - Isobaric bottle-filler and Hydrokeg to sanitize - Tear-off closures 38 - LABELLING AND CODING Print & apply for boxes and pallets - Care about the label - Labelling and identification systems Sleeving and roll-fed technologies in one machine 42 - PACKAGING EQUIPMENT The revolution system in stretch wrapping machines - Carton formers and fillers - Automatic shrink wrapping machine - High technology for low-speed operations

48 - ANCILLARY EQUIPMENT Stairs and catwalks: a steel passion - Warm water transfer - Quality control for sugar-free drinks Technical information and application tips - Nonreturn valves 52 - PACKAGING TRENDS Beverage packaging: reverting to trend? - Single use PET may be as green as multi-use glass - Asian soft drinks consumption continues to drive future closure demand - World demand for cups and lids - Drinks biopackaging still holds potential for growth 58 - MARKETING REPORTS Global beer consumption: 2 billion hectolitres by 2013 - Cocktail mixes and new flavours squeeze out orange - Attractive outlook for beauty drink market - Private label beers gain share in West Europe - Stevia sweetens health trends - Asia helps bottled water ride the global storm 64 - NEWS Lactose thresholds in lactose intolerance and galactosaemia - Healthy food is good for the environment - Iron fortification: a tough challenge - Evaluation of further 442 “general function� health claims - EFSA assesses the safety of food irradiation - The export of made-in-Italy technology on the upswing - International events in Italy 72 - ADVERTISER INDEX 72 - COMPANY INDEX

46 - CONTAINER PRODUCTION Technology and design for the beverage world

May 2011 number 64

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May 2011 number 64

M. AZZOLINI - E. TOSI - P. VAGNOLI1 - S. KRIEGER2 - G. ZAPPAROLI3*

WINE

Centro per la Sperimentazione in Vitivinicoltura, Provincia di Verona, Servizio Agricoltura - San Floriano - Verona - Italy 1 Lallemand Succursale Italiana - Castel d’Azzano - Verona - Italy 2 Lallemand - Korntal-Münchingen - Germany 3 Dipartimento di Biotecnologie - Università degli Studi di Verona - Verona - Italy *e-mail: giacomo.zapparoli@univr.it

EVALUATION OF TECHNOLOGICAL EFFECTS OF YEAST-BACTERIAL CO-INOCULATION IN RED TABLE WINE PRODUCTION Key words: malolactic fermentation, red wine, volatile acidity, yeast-bacterial co-inoculation

INTRODUCTION Malolactic fermentation (MLF) is a naturally occurring biological reaction in wine caused by indigenous lactic acid bacteria or induced by inoculation with selected bacterial starters. MLF is recommended in red wine production because of its positive impact on sensorial quality and on the microbial stabilization of wine (Bauer and Dicks, 2004).

The inoculation with selected starters of Oenococcus oeni in wine is a common winemaking practice. MLF starters are usually inoculated in wine at the end of alcoholic fermentation (AF). Previous studies have been reported on the timing of bacterial inoculation in order to have good control of the fermentation process in winemaking (Beelman and Kunkee, 1985, HenickKling and Park, 1994, Rosi et al., 2003). The inoculation of bacte-

rial starters in the must before AF (yeast-bacterial co-inoculation) has been proposed as an alternative technique that offers some advantages with respect to the traditional one (Beelman and Kunkee, 1985; Krieger, 2005).

It has been demonstrated that bacteria inoculated in must performed better than those inoculated after AF, especially when cell growth conditions are not favourable (Sieckowski 2004; Jussier et al., 2006; Krieger et al., 2007). Zapparoli et al., (2009) recently reported successful MLF in a high alcohol wine, such as Amarone, by inoculating O. oeni cultures in grape must (co-inoculation). In contrast a sluggish or stuck fermentation occurred in the same wine when the bacterial starters were inoculated after AF. Bacteria inoculated in wine at the end of AF often face difficult conditions, such as high ethanol content combined

ABSTRACT The practice of inoculating selected bacteria before alcoholic fermentation (AF) (co-inoculation) to induce malolactic fermentation (MLF) was used to produce red table wines from several grape varieties. In most of the microvinification trials, MLF was completed before or within one week after de-vatting. The acetic acid content remained within an acceptable level (<0.60 g/L). In an industrial vinification (200 hL), MLF induced by co-inoculation was completed before de-vatting, while in the wines inoculated after AF, the total malic acid degradation was obtained 33 days later. The potential risk of increasing the volatile acidity was also evaluated by inducing MLF in partially fermented wines. The coinoculation practice was compatible with the production of red wines.

The decrease in vinification time with respect to traditional MLF management could offer a significant advantage for industrial wineries.

Italian Food & Beverage Technology - LXIV (2011) may -

5

WINE

with low pH, that threaten their survival. In contrast, inoculation in grape must allows the bacteria to adapt gradually to the ethanol before it becomes toxic and the malolactic performance is enhanced.

MLF induced concurrently with AF can reduce the vinification time. The use of co-inoculation to terminate MLF faster with respect to traditional winemaking can help protect the wine from spoilage and save time.

Gerbaux et al. (2009) observed that early inoculation of wine with malolactic bacteria may be a way to reduce the risk of volatile phenol production by Brettanomyces.

Nevertheless, there is still some scepticism about the application of co-inoculation due to the risk of an undesired increase in volatile acidity as well as the negative effects on AF due to possible interferences in yeast performance due to the MLF bacteria (Alexandre et al., 2004). Recently, Massera et al.

(2009) studied the risk of early bacteria co-inoculation under Argentinean winemaking conditions. This technique is used very little by wineries because oenologists fear an excessive production of acetic acid as a consequence of sugar metabolism

by LAB. To obtain reliable data on the application of yeast-bacterial co-inoculation based on standard red winemaking procedures, MLF was induced in red wines produced by microvinifications of several grape varieties characterized by different physicalchemical parameters. The coinoculation and traditional post AF inoculation methods were

compared in an industrial vinification of the dry red table wine, Valpolicella. The potential threat to the wine quality was ascertained by inducing MLF into partially fermented wines, as a simulation of stuck wine.

Acetic acid production and the time required for MLF were considered important qualitative and technological parameters for evaluating the suitability of using this bacterial inoculation technique in winemaking.

MATERIALS AND METHODS Microorganisms The yeast Saccharomyces cerevisiae VRB strain (Lallemand Inc., Montreal, Canada, Usa) was used to induce AF and the bacterial starters of Oenococcus oeni, Elios 1 and VP41 (Lallemand), were used to induce MLF. The pairing of the VRB-Elios 1 yeastbacterium was used in microvinification trials and the VRBVP41 was used in industrial vinifications. Commercial preparations of these microorganisms (active dry yeast for yeast and freeze-dried culture for bacteria) were used according to the manufacture’s instructions.

Microvinifications A total of 100 microvinifications were carried out with different local and international of red grape varieties (Table 1). Each grape variety was represented by one or more samples of 2008 vintage that differed according to vineyard area and the genetic line.

A traditional red vinification was

6 - Italian Food & Beverage Technology - LXIV (2011) may

carried out. The grape solids were extracted by means of maceration during AF. Trials were carried out in stainless steel vats (100 L) using 40 L of must and 15 kg of grape pomace. The yeast VRB strains (Lallemand) and bacterium Elios1, Lallemand) were inoculated at concentration of 5-8 and 2-4 106 x cfu/mL, respectively.

The fermenting must was mixed manually twice a day by soaking the pomace cap. A 2 L aliquot from each trial was not inoculated with the bacteria and was used as the control. Fifty mg/L of SO2 were added to all the musts.

Bacteria were inoculated 16 h after the yeast inoculation, when the free SO2 concentration was less than 10 mg/L. AF was monitored by measuring the ethanol production and sugar consumption; AF was considered completed when the residual sugar level was less than 3.0 g/L. Wine devatting was carried out at the end of AF and the wines were left for two days to allow the clarification by natural sedimentation.

MLF was monitored by measuring the L-malic acid depletion; it was considered terminated when the L-malic acid content in the wine was 0.1 g/L. The wines were analyzed at the end of AF and MLF. All trial wines were kept in a cellar at 18°-23°C; the temperature inside the vats did not exceed 27°C. Industrial vinification An industrial vinification of Valpolicella wine was carried out in steel tanks containing 200 hL of must and grape pomaces of the Corvina and Rondinella varieties. The must composition was as follows: pH 3.33, fermentable

WINE

sugars 206 g/L, titratable acidity 6.80 g/L measured as tartaric acid, acetic acid 0.02 g/L, L-malic acid 2.59 g/L, L-lactic acid 0.07 g/L, D-lactic acid 0.05 g/L and citric acid 0.25 g/L. A traditional red vinification was carried out in duplicate. Fifty mg/L of SO2 were added and three tanks were inoculated with

the yeast VRB to induce AF. About 12 h after yeast inoculation, MLF starter VP41 was added to two of the three tanks (co-inoculation trial).

Must aeration and cap management were carried out by a pumping-over operation. At the end of AF, the wine was devatted and clarified by natural sedimen-

tation for two days. Wine from the tank that was not inoculated with bacteria was divided into three fractions of 65 hL each, two were used for the inoculation of the MLF starter VP41 (inoculation post AF). The third was not inoculated with any MLF starters and was left to carry out a spontaneous MLF.

Table 1 Composition of 100 musts of international and local varieties used for the microvinification trial.

Values are the average of n. samples; the minimum and maximum values are in brackets.

Origin

n.1

pH

Reducing sugars °brix

Titratable acidity2 (g/L)

L-malic acid (g/L)

Sangiovese

Italy

9

3.27 (3.10-3.44)

19.4 (17.9-21.5)

6.13 (5.12-6.92)

1.40 (0.98-2.08)

Corvina

Italy

36

3.25 (2.89-3.64)

21.0 (18.8-23.8)

6.28 (4.10-8.94)

1.50 (0.66-3.46)

Rondinella

Italy

4

3.19 (3.12-3.23)

19.4 (19.0-19.7)

4.61 (4.52-4.65)

0.96 (0.57-1.51)

Teroldego

Italy

2

3.18 (3.03-3.33)

18.0 (17.6-19.1)

8.49 (5.80-11.17)

1.43 (1.41-1.45)

Refosco

Italy

1

3.28

19.5

7.00

1.32

Longanesi

Italy

1

3.24

20.8

6.92

2.08

Other local varieties3

Italy

22

3.28 (3.01-3.48)

20.1 (17.7-24.5)

7.05 (3.90-12.85)

2.60 (1.38-5.80)

Grape variety

Alfrocheiro Preto

Portugal

1

3.25

17.5

6.30

1.19

CastelЛo

Portugal

1

3.19

16.4

4.95

1.29

Tinta AragonОs

Portugal

1

3.20

18.0

5.05

1.45

Tinto CЛo

Portugal

1

3.30

18.9

5.88

2.69

Touriga francesa

Portugal

1

3.39

17.8

5.04

1.29

Touriga national

Portugal

1

3.16

18.6

6.38

1.28

Trincadeira

Portugal

1

3.25

16.9

5.84

1.78

Tinta barrica

Portugal

1

3.58

19.1

4.44

1.24

Mencia

Spain

1

3.39

16.2

4.64

1.19

Pietro picudo

Spain

1

3.28

19.5

7.54

1.35

Tempranillo

Spain

1

3.31

19.2

4.99

1.68

Tinta de toro

Spain

1

3.42

20.5

5.03

1.71

Cabernet Sauvignon

France

9

3.36 (3.28-3.48)

21.4 (19.9-23.2)

5.54 (4.90-6.72)

2.06 (1.33-3.19)

Merlot

France

2

3.24 (3.20-3.27)

19.5 (18.8-20.2)

6.73 (6.38-7.07)

1.24 (1.23-1.25)

Syrah

France

1

3.38

19.9

6.69

3.11

BlaufrКnkisch

Austria

1

3.19

20.9

6.17

1.17

1

number of samples; 2as tartaric acid; 3Recantina, Cabrusina, Cavrara, Corbina, Denela, Dindarella, Marzemina nera, Molinara, Pattaresca, Rossetta di montagna, and Saccola.

Italian Food & Beverage Technology - LXIV (2011) may -

7

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AF and MLF were considered finished when the residual sugars and L-malic acid content was 3.0 and 0.1 g/L, respectively.

At the end of AF and MLF, the wines were analysed. The temperature in the winery was held constant at about 18°C, while the temperature inside the vats did not exceed 28°C. Bacteria in partially fermented wine Wines obtained by fermenting the must of the Corvina grape variety at pH 3.20 and 3.60 (the original pH 3.34 was corrected with HCl and NaOH, respectively) were used as a natural growth substrate of O. oeni. The must composition was: fermentable sugars 230 g/L, titratable acidity 6.32 (pH 3.20) and 4.61 (pH 3.60) g/L measured as tartaric acid, acetic acid 0.01 g/L, L-malic acid 4.19 g/L, L-lactic acid 0.04 g/L, D-lactic acid 0.02 g/L and citric acid 0.25 g/L. The grape musts were fermented by S. cerevisiae VRB in a volume of 2.7 L. AF was monitored by measuring the consumption of reducing sugars and ethanol production. When the content of reducing sugars was approximately 80 g/L, the partially fermented wines (containing about 8.5-9.0 % v/v of ethanol) were divided into two equal fractions of 1.3 L, one for the bacterial inoculation, the other for the completion of AF as control. This latter, after the total consumption of reducing sugars (< 3.0 g/L) was de-vatted and inoculated with bacteria.

Before the inoculation of a commercial culture of O. oeni VP41 (Lallemand), the partially fermented wines were pasteurised

in order to eliminate the living yeast cells. The size of inoculation was about 2 x 106 cfu/ mL. MLF trials were performed in triplicate and the fermentation was monitored by L-malic acid depletion and L-lactic acid production. The acetic acid, D-lactic acid and citric acid contents were measured during the fermentation.

Must and wine analysis Titratable acidity was measured as tartaric acid by titration with 1 M NaOH. Total and free SO2 were measured by iodometric titration. Ethanol levels were analyzed by NIR spectroscopy using an Alcolyzer Wine apparatus (Anton Paar GmbH, Graz, Austria). Sugar content during fermentation was determined by the Fehling method with automatic titration (Crison, Barcelona, Spain) using 0.5 M Na2S2O3, 25% w/v H2SO4, 30% w/v KI and Fehling solutions.

Organic acids were quantified using enzyme kits according to the manufacture’s instructions (La Roche, Basel, Switzerland).

Lactic acid bacteria counts were carried out during must fermentations by plating on MRS (Fluka, Seelze, Germany) supplemented with 10% w/v tomato juice and 0.01% w/v actidione (Fluka). The plates were incubated anaerobically at 28°C using an Anaerocult A kit (Merck, KgaA, Darmstadt, Germany) and after 7 days the colony counts were carried out as colony forming units per mL. The L-malic acid consumption rate was calculated as the average daily consumption (g/L per day) during the time between bacterial inoculation (or from

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wine devatting in the case of spontaneous MLF) and the end of MLF (< 0.1 mg/L L-malic acid).

RESULTS AND DISCUSSION The performance of the MLF bacteria was measured during the vinification of grapes with different must compositions (Table 1). Among the main parameters that influence bacterial activity, pH, temperature, ethanol and SO2 concentration (RibéreauGayon et al., 2006), pH was the most important variable in these grape musts. The SO2 concentration did not constitute a limiting factor for bacteria (less than 10 mg/L in all trials at the time of bacterial inoculation) since free SO2 rapidly binds to various must components, such as sugars, ketonic acids and polyphenols. The dose of 50 mg/L SO2 is considered standard for red vinification and is compatible with co-inoculation, provided that bacteria are inoculated at least 6-8 h after SO2 addition in order to allow the SO2 to combine completely (Ribéreau-Gayon et al., 2006).

The AF rates were not affected by the presence of bacteria. In all the trials, the fermentable sugars were completely consumed between 7 and 13 days after yeast inoculation. Moreover, the MLF was completed in all the wines. This fermentation was imputable to the starter strain because in control wines the L-malic acid concentration at the end of AF did not substantially change with respect to that

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Fig. 1 - Plot of pH and ethanol levels in 100 wines that underwent MLF.

Fig. 2 - Relationship between L-lactic acid produced and L-malic acid consumed in 100 wines that underwent MLF with linear regression line and correlation coefficient (r2).

Fig. 3 - Relationship between pH and the L-malic acid consumption rate in 100 wines that underwent MLF with linear regression line and correlation coefficient (r2).

contained in grape must before AF (data not shown).

Fig. 1 shows the pH and ethanol content of the 100 wines determined after MLF. The content of L-lactic acid, produced by degradation of L-malic acid, in all the wines is shown in Fig. 2. In all wines the content of D-lactic acid was less than 0.27 g/L (data not shown). The rate of consumption of L-malic acid was not correlated with the wine pH (Fig. 3). The management of MLF in wines with low pH (< 3.20) can be very difficult because of the negative impact on bacterial growth (Bauer and Dicks, 2004). In this study, yeast-bacterial co-inoculation permitted successful MLF under conditions that could have been limiting in post AF inoculation.

The maximum acetic acid concentration was 0.60 g/L and no relationship was observed between this acid and the pH of the wine (Fig. 4). These concentrations are considered to conform to the standard quality parameter for volatile acidity in red table wine. The development of spoilage bacteria often causes the acetic acid to increase in wine, especially when the pH is high (> 3.6). This risk did not occur in 18 wines with pH > 3.60.

In all the wines, L-malic acid consumption started before AF and lasted up to 12 days after the devatting (Fig. 5). A total of 39 wines out of 100 finished MLF within the devatting; in only 10 microvinifications, did MLF last more than one week after devatting.

From a technological point of view, these results are significant because of the short time need-

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Fig. 4 - Relationship between the pH and acetic acid contents in 100 wines that underwent MLF with linear regression line and correlation coefficient (r2).

Fig. 5 - Frequencies of wines that terminated MLF before the end of alcoholic fermentation (before AF), at the de-vatting and 1-3, 4-6, 7-9, 10-12 days after the de-vatting.

Fig. 6 - L-malic acid consumption (g/L, filled symbols) and lactic acid bacteria population (log10 cfu/mL, empty) measured during the industrial vinification of Valpolicella wine in tanks inoculated with bacteria before AF (square, simultaneous AF/MLF), after AF (triangle, sequential AF/MLF) and in a non-inoculated tank (circle, spontaneous MLF).

10 - Italian Food & Beverage Technology - LXIV (2011) may

ed to conclude the vinification processes. The vinification time is generally longer in sequential AF/MLF since it is necessary to complete MLF after devatting.

Jussier et al. (2006) reported that fermentation times were greatly reduced by inoculating bacteria and yeast concurrently into Chardonnay must with respect to post AF inoculation.

In Amarone wine, L-malic acid consumption was completed in 32 days in co-inoculated trials, compared to 72 days when the bacterial starter was inoculated after AF (Krieger et al., 2007). The reduction in total time of fermentation and a better control of MLF inoculating starter bacteria in the must were also reported by Massera et al.

(2009). Hence, the use of yeastbacterial co-inoculation could favour the completion of L-malic depletion in wine before winter, when the cellar temperatures decrease which delays MLF. The size of the tank in which fermentation is carried out is one of the technological parameters that can influence MLF. This is probably due to its interference on aeration, temperature, sulfitation and nutritive conditions for bacterial activity (RibĂŠreauGayon et al., 2006). Therefore, the effects of yeast-bacterial coinoculation on industrial wine production were evaluated.

MLF induced by co-inoculation was fast and the L-malic acid was consumed completely during AF (L-malic acid consumption rate was 0.25 g/L per day) (Fig. 6). In the tank inoculated after AF, MLF lasted 33 days longer than the former (L-malic acid consumption rate was 0.05 g/L per day). Spontaneous MLF

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Fig. 7 - Concentration of organic acids and sugars (glucose and fructose) during and after MLF obtained by bacterial inoculation of wine obtained by partial alcoholic fermentation of grape must with pH 3.20 (a) and 3.60 (b).

occurred with kinetics similar to MLF induced after AF. When the enological conditions are favourable, the growth of the bacterial cells starts just before the end of AF, therefore, when the wine was devatted, the onset of spontaneous MLF was rapid.

Bacterial inoculation in grape must can promote a rapid colonization of the selected starter, while avoiding possible interference from the indigenous microflora. MLF induced by bacterial inoculation in Chardonnay must at pH 3.18 terminated rapidly because of the full adaptation of the O. oeni strain that

allowed a fast colonization in the wine (Zapparoli et al., 2006). The acetic acid content in the co-inoculated Valpolicella wine was slightly lower than that measured in the same wine that underwent post AF and spontaneous MLF (Table 2).

This study confirmed the findings in previous investigations where simultaneous AF/MLF did not cause an increase in acetic acid due to bacterial sugar catabolism (Sieckowski, 2004; Juisser et al., 2006; Zapparoli et al., 2009; Massera et al., 2009).

To ascertain the potential risks for wine quality due to the pres-

ence of growing malolactic bacteria during a sluggish or stuck AF, O. oeni cells were inoculated in partially fermented wines containing a high residual sugar content, to simulate stuck wine.

All wines completed MLF, 9 and 7 days after bacterial inoculation in the pH 3.20 and pH 3.60 trials, respectively (Fig. 7). During MLF the glucose and fructose contents did not vary significantly (p = 0.899 and 0.921 at pH 3.20 and 3.60, respectively) in either wine, indicating that LAB growing at enological pH prefer to degrade L-malic acid rather than sugars when

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energy is needed to establish the intracellular pH (Henick-Kling, 1995). The increased acetic acid and D-lactic acid contents were derived mainly from citrate metabolism, since most of the citric acid degradation occurred after MLF (Fig. 7). No significant differences were observed in the content of these organic acids in wines at the end of MLF between partially fermented wine and the controls (data not shown). In the case of a stuck AF, the winemaker can let MLF continue until it is complete before inhibiting the bacteria.

Nevertheless, the permanence of bacteria in a prolonged stationary phase should be avoided due to the risk of wine spoilage, especially at high pH (RibéreauGayon et al. 2006).

Since the incompatibility between yeast and bacteria can affect both AF and MLF, the choice of the yeast-bacterium couple is crucial for achieving a simultaneous AF/MLF (Nehme et al., 2008). The bacterial starters

used in this study were compatible with the yeast-bacterial coinoculation strategy. Concerns for the negative impact on wine quality due to volatile acidity production can be minimized by inoculating bacteria early in the presence of sugars only when standard enological conditions and compatible yeast-bacteria pairings are done as in the current study.

In conclusion, yeast-bacterial co-inoculation is compatible with the production of red table wines. The different typology and large number of grape varieties are significant for testing this technique of bacterial inoculation for the red vinification. Further investigations are needed to evaluate the effects of yeast-bacterial co-inoculation under other different winemaking conditions before it can be accepted definitively as a recommended enological practice.

REFERENCES Alexandre H., Costello P.J., Remize F., Guzzo J. and Guilloux-Benatier M. 2004. Saccharomyces cerevisiae-Oenococcus oeni interaction in wine: current knowledge and perspectives. Int. J. Food Microbiol. 93: 141.

Bauer R. and Dicks L.M.T. 2004. Control of malolactic fermentation in wine. A review. S. Afr. J. Enol. Vitic. 25: 74.

Beelman R.B. and Kunkee R.E. 1985.

Inducing simultaneous malolactic-alcoholic fermentation in red table wines.

In: “Malolactic Fermentation”, Lee T.H. (Ed.), p. 97. Australian Wine Research Institute, Glen Osmond, South Australia.

Gerbaux V., Briffox C., Dumont A. and Krieger S. 2009. Influence of inoculation with maololactic bacetria on volatile phenols in wines. Am. J. Enol. Vitic.

60: 233.

nr. 3/2010

Henick-Kling, T. 1995. Control of malolactic fermentation in wine: energetics, flavour modification and methods of starter culture preparation. J. Appl.

Bacteriol. 79: 29S.

Table 2 Composition of Valpolicella wine at the end of MLF obtained by industrial vinification in tanks inoculated with bacteria before AF (simultaneous AF/MLF), after AF (sequential AF/ MLF) and in non-inoculated tank (spontaneous MLF).

Henick-Kling T. and Park Y.H. 1994.

Consideration for the use of yeast and bacteria starter cultures: SO2 and timing of inoculation. Am. J. Enol. Vitic.

45: 464.

pH ethanol residual sugars 1

From “Italian Journal of Food Science”

Simultaneous AF/MLF

Sequential AF/MLF

Spontaneous MLF

3.38±0.03

3.37±0.02

3.40±0.03

% v/v

12.1±0.1

12.1±0.0

12.1±0.2

g/L

2.3±0.5

2.4±0.3

2.4±0.3

titratable acidity

g/L

5.8±0.2

6.0±0.1

6.0±0.1

acetic acid

g/L

0.21±0.04

0.25±0.01

0.26±0.02

L-malic acid

g/L

0.07±0.02

0.08±0.01

0.09±0.00

L-lactic acid

g/L

1.39±0.06

1.54±0.12

1.49±0.05

D-lactic acid

g/L

0.24±0.02

0.28±0.03

0.27±0.02

citric acid

g/L

0.22±0.01

0.13±0.02

0.13±0.03

1

as tartaric acid.

12 - Italian Food & Beverage Technology - LXIV (2011) may

Jussier D., Dubé Morneau A. and Mira de Orduña R. 2006. Effect of simultaneous inoculation with yeast and bacteria on fermentation kinetics and key wine parameters of cool-climate Chardonnay.

Appl. Environ. Microbiol. 72: 221.

Krieger S. 2005. Determining when to add malolactic bacteria. In: “Malolactic fermentation. Understanding the Science and Practice”, R. Morenzoni and K.S. Specht (Eds.), 12.1-12.9. Lallemand Inc., Montréal, Canada, Usa. (continue to page 20)

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D. DE SANTIS* - M.T. FRANGIPANE DISTA, Dipartimento di Scienze e Tecnologie Agroalimentari - Università degli Studi della Tuscia Via Camillo De Lellis s.n.c. - 01100 Viterbo - Italy *e-mail: desdiana@unitus.it

EFFECT OF PREFERMENTATIVE COLD MACERATION ON THE AROMA AND PHENOLIC PROFILES OF A MERLOT RED WINE Key words: cold maceration, phenolic compounds, red wine, volatile composition

INTRODUCTION The traditional wine-making process for most red wines is sufficient to extract enough phenolic compounds from the grape skins to ensure the best aging conditions. This extraction, however, is influenced by various factors such as cultivar, time, enzymes and seeds as well as the temperature of the process (Gómez-Míguez et al., 2007).

Sometimes, the extraction of a high concentration of anthocyanins is followed by a problem of stabilization (Boulton, 2001).

The use of low maceration temperatures (5°-15°C) before fermentation, known as “cold-maceration” or “cold-soak”, delays the fermentation process, thus improving the extraction of pigments, tannins and aroma compounds from the grape skins in the absence of ethanol.

Prefermentative cold maceration

(PCM) is a procedure traditionally used for white wine-making (Heatherbell, 1996; Flanzy, 1998). It is, currently gaining ground in red wine-making to achieve better extraction and stabilization of phenolic compounds, particularly anthocyanins.

The use of prefermentative cold maceration allows a better-structured product to be obtained, one that is richer in phenolic and aromatic compounds, thus preserving a strong connection with the area of production (Alvarez et al., 2006). Moreover, PCM can potentially promote a selective and significant extraction of phenols; this results in a less aggressive taste and reduces the use of sulphur dioxide as an antimicrobic-antioxidant (Amati et al.,1992; Arfelli, 1990).

The temperature can be reduced in different ways: - using a heat exchanger to reach

ABSTRACT The effect of prefermentative cold maceration (PCM) on Merlot winemaking was studied in order to evaluate its influence on the content of phenolic and volatile compounds. The results showed that PCM increased the concentration of phenolic compounds in Merlot red wine. This is particularly important for the extraction of anthocyanins, mainly malvidine3-glucoside, which contributes to the colour stability. PCM also increased the concentration of the volatile compounds, particularly the esters, α-terpineol, geraniol and 2-phenylethanol which are fingerprints for this wine. The application of the cold maceration process proved to be successful. In fact the concentration of the esters responsible for the typical flavour of Merlot increased by more than 20% in the PCM-wine with respect to the traditional wine.

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a sufficiently uniform average temperature throughout the must; - a direct contact of crushed grapes with a cryogen so that, in the contact zones, the temperature is lower than the average temperature of the must (liquid CO2, solid CO2, liquid N2).

The use of a cryogen, however, increases the cost of the process.

Prefermentative cold maceration using direct contact of the crushed grapes with a cryogen is an innovative vinification technique since the temperatures in the area of contact between the must and the cryogen are less than zero degrees centigrade.

These temperatures cause freezing in part of the grape intracellular water that increases the volume resulting in the breaking of plasmic membranes and dissolution of the cellular compounds into the juice.

The extraction of phenolic compounds depends on various technological and biochemical factors. The cell walls of the peels of a ripe grape are more likely to favour the spillage of the enclosed compounds (Feuillat, 2000).

By using PCM, many compounds are extracted that greatly influence colour stabilization (Gòmez-MÏguez, 2007). PCM provides immediate gentle cooling of the pressed grapes and maintains them at low temperatures for a short time. This is done by dipping a tubular heat exchanger in the must in order to delay alcoholic fermentation and extend the time of contact between peels and the watery contents (Mcmahon et al., 1999; Couasnon, 1999a; b).

Recent studies (Boulton, 2001)

have shown that the solubilization of phenolic compounds, which are involved in the copigmentation phenomenon, is facilitated in the watery phase.

Such co-pigmentation has a double effect on the wine: it stabilizes the anthocyanins which, in a free form, would be subjected to oxidation and increases colour intensity because the anthocyanin-cofactor complex has more colour than the anthocyanin in its free form.

Gil-MuĂąoz et al. (1999) reported that the anticipated extraction of anthocyanins during the prefermentative phase does not always result in a final enhancement of the wine colour due to a modest extraction of polyphenolic substances at low temperatures.

H o w e v e r, s i n c e P C M m a y increase the final concentration of polyphenols, fast cooling would exert a mechanical action on the skin cells and cause micro lesions of the tissues resulting in the dissolution of the phenolic contents.

Regarding aroma, terpenols are very important aroma compounds in wine. These compounds are synthesized during berry maturation and their concentration in grapes depends on various factors such as cultivar, region and climatic conditions (Mateo and Jimenz, 2000; Camara et al. 2004). PCM can also improve the fruity and flowery attributes of wines (Cabaroglu et al., 1997), depending on the grape variety and experimental conditions (temperature and time).

Similar to previous studies (Gurbuz et al., 2006), the major compounds in the Merlot aroma were ethyl octanoate, ethyl

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decanoate, 3-methyl-1-butanol, ethyl hexanoate, ethyl acetate and 2-phenylethanol. These esters, in particular, hardly contribute to the aroma due to their low perception thresholds (Peinado et al., 2004). The concentration of these volatile compounds differs according to cultural practices, grape maturity and climatic or biological factors. The wine obtained with cold-maceration treatment had a higher concentration of volatile compounds than the one obtained without the maceration treatment. Esters are very important flavour compounds that give wine a fruity odour and a characteristic fingerprint.

In this study prefermentative cold maceration was used in Merlot winemaking in order to evaluate its influence on the content of phenolic and volatile compounds.

MATERIALS AND METHODS Wine samples and protocols Grapes of Merlot variety grown in a vineyard located in Umbria, a region in central Italy, were harvested in 2007 at optimum maturity (density of 1,088 g/mL, total acidity of 7.1 g/L and a pH of 3.45) and in good sanitary conditions.

The grapes were destemmed and crushed, and the must was put into four 250 hL stainless steel tanks and potassium bisulfite was added (70 mg SO2/L).

Two different lots were prepared: one lot (A) underwent a traditional fermentation process (normal-temperature vinifica-

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tion), while the other lot (B) underwent prefermentative cold maceration (8°±2°C).

(A) Three replicates of a control wine were made using traditional maceration (TM) with fermentation on-skin, inoculated with 2% (v/v) of a pure culture of Saccharomyces cerevisiae yeast strain (Lallemand Fermented Beverages, Verona, Italy).

Fermentation was conducted at a controlled temperature, 25°C. Fermentation caps were punched down twice a day during the 6-day on-skin maceration period.

When alcoholic fermentation was almost finished, the mash was drawn off and the free-run musts were left to mature under the same conditions. After 15 days, alcoholic fermentation was completely finished (≤3 reducing sugars/L).

Samples (250 mL) were collected from each replicate during the alcoholic fermentation until the end of the fermentation process, more or less 5 samples every 2 days. All the samples were analysed in triplicate.

(B) Three replicates of prefermentative cold maceration wine (PCM) were brought out through a two-stage process: 4 days of prefermentative cold maceration at 8°C, followed by 9 days of traditional vinification.

To reach a temperature of 8°C, the initial must was first cooled by passing it through a stainless steel refrigerator unit before pumping it into the tanks. The temperature of the mixture (must and skins) was kept at around 8°C by the refrigeration system. The fermentation caps were punched down twice a day.

After this period, the temperature was rapidly raised to 21°C,

and then vinification followed the same process as the TM wine.

The samples (250 mL) for analysis were collected from each replicate during the alcoholic fermentation in protocol A. Physico-chemical and spectrophotometric parameters The physico-chemical parameters, pH, sugars, total acidity, alcohol, tartaric and malic acids, were determined according to the EU Official Methods. The method of Di Stefano et al.

(1989) was followed for sample extraction. The total anthocyanin and polyphenol concentrations were determined on the skin extracts (Di Stefano and Guidoni, 1989); polyphenols were also determined in the juice.

Liquid chromatographic determination The anthocyanins in the skins were determined by HPLC, according to the method of RITCHEY and WATERHOUSE (1999). After filtration through Millipore filters (0.22 µm diameter) the samples were injected directly into a Dionex chromatograph (20 µm) loop with a photodiode detector (Dionex S.p.A., Milano, Italy). A Waters Nova Pak C18 column, 300 mm x 3.9 mmØ, (Waters S.p.A., Milano, Italy) kept at 22°C was used as stationary phase, with a mobile phase flow rate of 0.5 mL/min.

Solvent A = 50 mM dihydrogen ammonium phosphate adjusted to pH 2.6 with orthophosphoric acid; solvent B = 20% A with 80% acetonitrile; solvent C = 0.2 M orthophosphoric acid adjusted to pH 1.5 with NaOH.

Two wavelengths were monitored: 280 nm for phenolic acids and 520 nm for anthocyanins.

Peak identification was carried out by comparing the results with standards as well as with standards previously characterized on the HPLC system with both relative elution times and spectral matching.

Gas chromatographic conditions Analysis of volatile compounds was performed by applying the SPME (Solid Phase Micro extraction) technique gas chromatographic method described

by ROCHA et al. (2001). Five millilitres of wine were transferred to a 25 mL glass vial (Supelco, Sigma-Aldrich Co, St Louis, MO, USA) containing 3 g of NaCl. Each sample was spiked with 200 µL of a solution of 1-penten-3-one as internal standard (5 gL-1 in Milli-Q water). A small magnetic stirring bar was also added. The vial was tightly capped with a PTFE (Polytetrafluoroethylene) faced silicone septum and placed in a thermostatic block on a stirrer.

The sample was equilibrated for 15 min at the sampling temperature in a Thermo Haake DL30-V15B water bath (ENCO Spinea, Ve, Italy). The temperature was maintained at 20°±2°C; the SPME fibre (PDMS 100 µm) was then inserted into the headspace. During the sampling time (30 min), the sample was stirred at a constant speed (140 rpm).

The polydimethylsiloxane fibre (PDMS 100 µm) (SigmaAldrich) was conditioned in the GC injection port at 250°C for 2 h prior to use. After the

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selected extraction time, the SPME fibre was transferred into the GC injection port and thermally desorbed at 230°C for 7 min. The splitless injector was mounted on a model 5300 Mega Series gas chromatograph (Carlo Erba Instruments, Milan, Italy) equipped with a fused silica capillary column impregnated with a polar phase of Carbowax 20M (Alltech Assoc, Inc, Deerfield, IL,USA), 60 m long × 0.25 mm id and 0.25 µm film thickness. Helium was used as carrier gas. The temperature was maintained at 40°C for 7 min, then programmed to reach 230°C at a rate of 3°C min-1, with a final isotherm of 30 min. A high sensitivity flame ionisation detector (FID) at 260°C was used. The signal was recorded and integrated by a Mega Series integrator. Compounds were identified using a Shimadzu 17A GC/MS and a Shimadzu QP 5050A MS and matching against the NIST 107 and NIST 21 libraries, and

by matching the GC retention times against standards.

Statistical analysis All analyses were carried out in triplicate and the analytical results were submitted to statistical analysis. Variance homogeneity was analysed with the StudentNewman-Keuls test. All pair-wise multiple comparison procedures were performed at the p<0.05 significance level (Underwood, 1997). The presence of an asterisk (*) indicates significant differences at 5% (P<0.05).

RESULTS AND DISCUSSION The results obtained from the statistical analysis of the cold macerated and the control must and wines were compared to determine the influence of PCM on the characteristics of the final products.

Fig. 1 - Chromatogram of anthocyanins in a Merlot wine produced by prefermentative cold maceration. See Tab. 3 for peak identification.

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The evolution of the average values of the common oenological parameters during PCM and during traditional maceration (TM) is shown in Table 1. The first sample (22/09) was collected just after grape crushing; the values for all the parameters were similar in the two lots. The tartaric acid and sugar values decreased more slowly in PCM due to the delayed onset of alcoholic fermentation.

Table 2 shows the analytical parameters of the PCM and TM Merlot wines; the PCM had a positive effect on the total concentration of the polyphenolic compounds. The anthocyanin concentration was slightly higher in wines obtained with cold maceration. This significant increase could have a positive effect on the colour density as well as on the colour stability.

In contrast, no significant differences were found in the pH and alcohol values among the wines produced.

A chromatogram of the anthocyanins in Merlot wine produced with prefermentative cold maceration is reported in Fig. 1. The extraction of anthocyanins was nearly constant throughout the entire cold maceration period; the total anthocyanin content of the must increased just before the onset of alcoholic fermentation.

Compared to the TM, the cold treatment speeded up the anthocyanin extraction (Table 3), particularly that of malvidine-3-glucoside (819±60 vs. 707±47 mg/L), which contributes to colour stability. The same result was previously reported for wines of other grape varieties (Alvarez et al., 2006).

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Table 1 Oenological parameters during prefermentative cold maceration (PCM) and traditional maceration (TM).

Samples

Tartaric acid (g/L)

Malic acid (g/L)

pH

Sugar (g/L)

Total acidity (g/L)

PCM

TM

PCM

TM

PCM

TM

PCM

TM

PCM

TM 7.1±0.20

22/09/2007

4.40±0.13

4.49±0.25

1.24±0.08

1.29±0.08

3.43±0.02*

3.36±0.01

226±10*

212±15

7.7±0.10

24/09/2007

3.24±0.08

2.94±0.10

1.15±0.08

1.31±0.09

3.43±0.01*

3.39±0.01

198±12*

102±14

7.6±0.11

7.1±0.19

27/09/2007

3.45±0.10

2.67±0.9

1.07±0.10

1.15±0.08

3.30±0.01*

3.40±0.02

75±8*

9±1

7.4±0.18

6.9±0.10

29/09/2007

3.88±0.11

2.54±0.13

1.26±0.06

1.50±0.10

3.29±0.02

3.30±0.03

34±5*

2±0.6

7±0.12

6.8±0.16

01/10/2007

2.56±0.07

2.43±0.11

1.32±0.09

1.13±0.11

3.32±0.01

3.40±0.02

11±2

2±0.4

6.8±0.10

6.8±0.10

04/10/2007

2.60±0.08

1.24±0.07

3.33±0.01

4±0.8

6.5±0.11

06/10/2007

2.45±0.06

1.03±0.08

3.25±0.02*

3±0.5

6.5±0.10

* Indicates significant differences (P<0.05) between the means of the two macerations.

Fig. 2 and 3 show the effect of the different treatments on the anthocyanin concentration and total polyphenol content during maceration. During PCM, the anthocyanin concentration increased quickly and the peak was reached between September 22 and 24. A similar increase in anthocyanins was noted during the same period in the TM. The high levels of anthocyanins in PCM during the first three days were due to the low temperature of the pressed mass (8°C). Although the anthocyanin concentration decreased, by the end of the experiment, it was higher in the PCM samples.

The total polyphenol concentration behaved very differently in PCM with respect to TM; it increased quickly and steadily throughout the entire PCM, while it was lower in the TM. In Merlot wine, esters are responsible for the majority (68-69%) of the total non-ethanol GC peak area, followed by alcohols (nearly 30%) and acids and aldehydes (<1%). In the traditionally macerated Merlot,

the total concentration of esters and acids was lower than in the corresponding cold-macerated wine.

With the skin contact treatment, the concentrations of several esters increased significantly (Fig. 4), as also reported by

Table 2 Analytical parameters of Merlot wines produced by prefermentative cold maceration and by traditional maceration.

Wine produced by prefermentative cold maceration

Wine produced by traditional maceration

alcohol (% vol.)

13.3±0.2

13.6±0.3

total acidity (g/L)

6.2±0.14*

6.5±0.12

Analytical parameters

pH total polyphenols (mg/L gallic acid) total anthocyans (mg/L malvin)

3.2±0.02

3.3±0.01

2416±132*

2090±129

682±22*

632±15

*Indicates significant differences (P<0.05) between the means of the two macerations.

Table 3 HPLC mean values of anthocyanins (mg/L) in a Merlot wine produced by prefermentative cold maceration and by traditional maceration.

N°

Compound

Prefermentative cold maceration

Traditional maceration

1

delphinidin-3-G

101±13

101±13

2

cyanidin-3-G

13±2

13±1

3

petunidin-3-G

110±13

111±14

4

peonidin-3-G

111±12

89±5

5

malvidin-3-G

819±28

707±30

6

malvidin acetate

264±25

224±27

7

malvidin coumarate

123±14

102±12

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Fig. 2 - Evolution of total anthocyanins during traditional and prefermentative cold maceration.

Fig. 3 - Evolution of total polyphenols during traditional and prefermentative cold maceration.

Fig. 4 - Esters in wines produced with traditional maceration (TM) and prefermentative cold maceration (PCM) (chromatographic peak area).

Selli et al. (2006a). The esters responsible for the Merlot wine flavour (ethyl hexanoate, ethyl octanoate, ethyl decanoate, die-

thyl succinate, and ethyl laurate) increased by more the 20% (Fig. 5) in the PCM-wine with respect to the TM-wine. The amount of

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hexyl acetate seems to decrease with the skin contact process.

Previously reported results (Selli et al., 2006b) showed a higher alcohol content, that did not seem to be influenced by PCM (data not reported).

Octanoic acid and decanoic acid were the predominant fatty acids in the PCM Merlot wine; their levels increased 43% and 67%, respectively, in PCM-wine (Fig. 6).

Two terpenols were identified in the Merlot wines: Îą-terpineol and geraniol. Their contribution to the aroma of the Merlot wine cannot be considered relevant because this grape is a neutral variety (Mateo and JimĂŠnez, 2000). Compared to traditional Merlot winemaking, the concentration of these compounds increased significantly (>20%) due to PCM (Fig. 6). Rosi et al.

(1994) suggested that the low temperature treatment promoted the growth of yeasts able to synthesize enzymes such as the β-glucosidase, which, in turn, hydrolysed monoterpenic alcohols in the must.

WINE

Fig. 5 - Variation in relative percentages of esters detected in a Merlot wine produced with PCM with respect to those produced with traditional maceration.

phenylethanol; cold maceration could be a good application for Merlot wine because the amount of esters responsible for its flavour (ethyl hexanoate, ethyl octanoate, ethyl decanoate, diethyl succinate, and ethyl laurate) increased by more than 20% in the PCM-wine with respect to the traditional wine.

The results of this study can contribute to the currently poor literature, offer new ways to understand winemaking reactions and contribute to the expression of the varietal and territorial characteristics of the wines.

From “Italian Journal of Food Science” nr. 1/2010

REFERENCES Alvarez I., Aleixandre J.L., Garcìa M.J. and Lizama V. 2006. Impact of prefermentative maceration on the phenolic and volatile compounds in Monastrell red wines. Analitica Chimica Acta. 563: 109.

Fig. 6 - Acidic and terpenic content in head-space of PCM and TM wines (chromatographic peak area).

CONCLUSION The results obtained show that the prefermentative cold maceration technique increases phenolic compounds in Merlot red wine. This is important for the extraction of anthocyanins, particularly malvidine-3-glucoside, which contributes to the colour stability. Therefore, a Merlot wine produced with PCM has a higher concentration of phenolic compounds than wines produced with traditional maceration. The

advantages of using cold maceration are a reduced level of oxidation, increased concentrations of polyphenols and anthocyanins, as well as a reduction in the oxidation of aroma compounds.

On the other hand, the effect of prefermentative cold maceration on the most common oenological parameters was not significant. As regards aroma, Merlot is a neutral variety with a low monoterpene content and a typical flowery odour due to a relevant concentration of esters and

Amati A., Carnicini A., Monti R. and Zironi R. 1992. Vinificazione per macerazione delle vinacce a temperatura controllata: influenza del tempo e della temperatura in un impianto pilota.

Vignevini. 9: 29.

Arfelli G. 1990. La tecnica di vinificazione per macerazione a freddo del pigiato.

Vignevini. 9: 15.

Boulton R. 2001. The copigmentation of anthocyanins and its role in the colour of red wine: a critical review. Am. J. Enol Vitic 52: 67.

Cabaroglu T., Canbas A., Baumes R.L., Bayonove C.L., Lepoutre J.P. and Gunata Z. 1997. Aroma composition of a white wine of Vitis vinifera L. cv. Emir as affected by skin contact. J. Food Sci. 62: 680.

Câmara J.S., Herbert P., Marques J.C. and Alves M.A. 2004. Varietal flavour

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compounds of four grape varieties producing Madeira wines Anal Chim Acta.

513: 203.

Couasnon M. B. 1999. Une nouvelle technique: la macération préfermentaire à froid. Extraction à la neige carbonique (part 1: résultats oenologiques). Revue des Œnologues. 92: 26.

Couasnon M. B. 1999. Une nouvelle technique: la macération préfermentaire à froid. Extraction à la neige carbonique (part 2: la tecnologie de la neige carbonique). Revue des Oenologues. 92: 28.

Di Stefano R. and Guidoni S. 1989. La determinazione dei polifenoli totali nei mosti e nei vini. Vignevini. 1: 47.

Di Stefano R., Cravero M. C. and Gentilizi N. 1989. Metodi per lo studio dei polifenoli nei vini. L’Enotecnico, 5: 83.

Feuillat M. 2000. Vinification du pinot noir en bourgogne par macération préfermentaire à froid. Revue des Œnologues. 82: 29.

Flanzy C. 1998. “Oenologie - Fondaments Scientifiques et Technologiques”.

Tec&Doc Paris, London, New York.

Gil-Muñoz R., Gòmez-Plaza E., Màrtinez, A. and Gòmez Roca J.,M. 1999.

Evolution of phenolic compounds during wine fermentation and post-fermentation: influence of grape temperature.

J. Food Compos. Anal. 12: 259.

Gòmez-Mìguez M., Lourdes GonzàlezMiret M.L. and Heredia F.J. 2007.

Evolution of colour and anthocyanin composition of Syrah wines elaborated with pre-fermentative cold maceration.

J. Food Eng. 79: 271.

Peinado R.A., Moreno J., Bueno J.E., Moreno J.A. and Maurcio J.C., 2004.

Comparative study of aromatic compounds in two young white wines subjected to pre-fermentative cryomaceration. Food Chem. 84: 585.

Gurbuz O., Rouseff J.M. and Rouseff R.L. 2006. Comparison of aroma volatiles in commercial Merlot and Cabernet Sauvignon Wines using Gas Chromatography-Olfactometry and Gas Chromatography-Mass Spectrometry. J. Agric. Food Chem. 54: 3990.

Rocha S., Ramalheira V., Barros A., Delgadillo I. and Coimbra M. A. 2001.

Headspace solid phase microextraction (SPME) analysis of flavor compounds in wines. Effect of the matrix volatile composition in the relative response factors in a wine model. J. Agric Food Chem.

49: 5142.

Heatherbell D. 1996. Effect of prefermentative cold maceration on the composition, colour and flavour of Pinot Noir wine. In 4th Int. Symp.: Cool Climate Viticulture and Enology. Rochester, New York, July 16-20.

Rosi I., Vinella M. and Domizio P. 1994.

Characterization of B-glucosidase activity in yeasts of oenological origin. J. Appl. Bacteriol. 77: 519.

Mateo J.J. and Jiménez M. 2000.

Monoterpenes in grapejuice and wines.

J. Chromatogr. A. 881: 557.

Selli S., Canbas A., Cabaroglu T., Erten H. and Gunata Z. 2006a. Aroma components of cv. Muscat of Bornova wines and influence of skin contact treatment.

Food Chem. 94: 319.

Mcmahon H.M., Zoecklein B.W. and Jasinski W. 1999. The effect of prefermentative maceration temperature and percent alcohol (v/v) at press on the concentration of Cabernet sauvignon grape glycosides and glycoside fractions. Am. J. Enol. Vitic 50: 385.

Selli S., Canbas A., Cabaroglu T., Erten H., Lepoutre J.P. and Gunata Z. 2006b.

Effect of skin contact on the free and bound aroma compounds of the white wine of Vitis vinifera L. cv Narince. Food Control. 17: 75.

Ministero dell’Agricoltura e Foreste (MAF) 1986. Metodi ufficiali di analisi per i mosti, i vini, gli agli di vini (aceti) e i sottoprodotti della vinificazione. Suppl. ordin. n. 58, Roma.

Underwood A.J. 1997. “Experimental in Ecology. Their logical Design and Interpretation Using Analyses of Variance”. P. 504. Cambridge Univ.

Press. UK.

(continue from page 12) EVALUATION OF TECHNOLOGICAL EFFECTS OF YEAST-BACTERIAL CO-INOCULATION IN RED TABLE WINE PRODUCTION M. Azzolini - E. Tosi - P. Vagnoli - S. Krieger - G. Zapparoli Krieger S., Zapparoli G., Veneri G., Tosi E. and Vagnoli P. 2007. Comparison between simultaneous and sequential alcoholic and malolactic fermentations for partially dried grapes in the production of Amarone style wine. Australian NZ grapegrower winemaker 517: 71.

Massera A., Soria A., Catania C., Krieger S. and Combina M. 2009. Simultaneous inoculation of Malbec (Vitis vinifera) musts with yeast and bacteria: effects on fermentation performance, sensory and sanitary attributes of wines. Food Technol. Biotechnol. 47: 192.

Nehme N., Mathieu F. and Taillandier P. 1999. Quantitative study of interaction between Saccharomyces cerevisiae and Oenocccus oeni strains. J. Ind. Microbiol.

Biotechnol. 35: 685.

Ribéreau-Gayon P., Dubourdieu D., Donèche B. and Lonvaud-Funel A. 2006.

“Handbook of Enology: The Microbiology of Wine and Vinifications”. 2nd Ed. Vol. 1 Wiley & Sons, Chichester, UK. Rosi I., Fia G. and Canuti V. 2003. Influence of different pH values and inoculation time on the growth and malolactic activity of a strain of Oenococcus oeni. Aus. J. Grape Wine Res. 9: 194.

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Sieczkowski N. 2004. Maîtrise et intérêts de la co-inoculation “levures-bactéries”.

Revue Française d’Oenologie 207: 24.

Zapparoli G., Tosi E. and Krieger S. 2006.

Influence of the pH of Chardonnay must

on

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fermentation

induced by bacetria co-inoculated with yeast. Vitis 45: 197.

Zapparoli G., Tosi E., Azzolini M., Vagnoli P. and Krieger S. 2009. Bacterial inoculation strategies for the achievement of malolactic fermentation in high alcohol wines. S. Afr. J. Enol. Vitic. 30: 49.

RESEARCH

ELECTRONIC TONGUES FOR MONITORING ALCOHOLIC FERMENTATION PROCESSES

“E-tongue” is the term for electronic tongue which has been defined as “a multisensory system for liquid analysis based on chemical sensor arrays and a suitable pattern recognition method”. The etongue can have better sensitivity and detection limits than the human tongue because the taste system in humans is not as highly developed as the olfactory system. In literature it has demonstrated that “the electronic tongue can be thought of as analogous to both olfaction and taste and it can be used for the detection of all types of dissolved compounds, including volatile compounds which give odours after evaporation”.

An e-tongue is composed of four elements: an automatic sampler; an array of chemical sensors with different specificities; instrumentation to obtain the signal; and software with the appropriate algorithm to process the signal obtained and get the desired results depending on the type of analysis (qualitative or quantitative) required.

The recent literature shows the main six categories of use for e-tongues in food analysis: process monitoring, for example the batch fermentation process of starter cultures for cheese production; foodstuff recognition/characterization, for example the ability of etongues to distinguish between

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regular and diet cola drinks; freshness evaluation, used for meats (pork, veal), and different fish species; authenticity assessment, used for commercial brands of coffee, and soft drinks containing different sweeteners; quality control to assess bitterness in beers; and quantitative analysis to assess sourness in red and white wines.

Alcoholic fermentation can often be sensitive to even slight changes in processing conditions, which may result in unacceptable end-product quality. Careful monitoring of these processes is critical for detecting unfavourable deviations as early as possible in order to save time, materials and resources. Most traditional analytical techniques cannot be made fully automatic or mobile, hence the importance of continuous monitoring in the brewing industry. In this sense, the use of mechanised flow techniques – mainly flow injection analysis (FIA) but also sequential injection analysis (SIA) – as sample or standard-handling systems has increased in the last three years. Manual analysis can sometimes be a hindrance to using e-tongues as fast analyti-

cal techniques due to the high number of standards or samples required in the calibration process in order to generate reliable multivariate models.

Mechanisation can simplify operations, providing benefits such as reduction of the analysis time and reagent consumption, improvement in reproducibility, and reduction of drifts in measurement.

This technology has recently been used in the monitoring of wort fermentation processes by continuosly analysing the content of ethanol. E-tongues have been used as detectors instead of UV spectrophotometry employed in other FIA configurations. Results obtained throughout the fermentation process show a satisfactory correlation with those provided by the corresponding, classical flow injection procedures as well as gas chromatographic measurements (reference batch method). All in all, analysis with e-tongues may provide simpler solutions and can be performed with improved sampling in at-line mode and almost in real time.

However, the advantages of on-line analytical procedures are not offered.

FSTA

COFFEE MAY PROVIDE PROTECTION AGAINST HEART DISEASE

Drinking several cups of coffee each day does not pose a greater risk for cardiovascular disease, type 2 diabetes and Alzheimer’s disease,

and may even provide some protection against those illnesses, according to an expert panel at the 2010 Institute of Food Technologists (IFT)

Annual Meeting & Food Expo which has taken place in July in Chicago.

Researchers presented data from several studies that all point to the benefits of drinking coffee. One study of Dutch coffee-drinkers found a 50% lower risk of developing type 2 diabetes in adults who consume seven or more cups per day, said Frank B. Hu, professor of nutrition, epidemiology and medicine in the Department of Nutrition at Harvard School of Public Health.

He noted that the study was adjusted for lifestyle factors that are more prevalent in that group, such as smoking, consuming red meat, and higher body mass index.

YiFang Chu, who leads the global coffee health and wellness research group at Kraft Foods Global Inc., pointed to an April 2010 study published in the American Journal of Clinical Nutrition that found coffee may modulate inflammation,

oxidative stress and body fat, all of which can contribute to disease if left unchecked.

Besides heart disease and diabetes, research also has linked coffee with a decreased risk in Alzheimer’s disease, particularly in people who drink coffee in midlife, said Joan Lindsay, an epidemiologist consultant who has worked with Health Canada and the University of Ottawa. A Finnish study that followed up 21 years later with midlife coffeedrinkers found a 65% reduction in Alzheimer’s disease, she said.

Researchers agreed more study is needed before specific recommendations can be made. But they agree caffeine probably is not the only reason for the potential benefits, given that those same benefits are not present in people who drink other caffeinated beverages. In addition, decaffeinated coffee appears to offer health benefits as well.

STEVIA IS PREFERRED SWEETENER IN CHOCOLATE DRINKS Research published in the Journal of Agricultural and Food Chemistry indicates the significant potential of using alternative sweeteners for the preparation of cocoa drink mixtures with stevia proving to offer the sensory profile most popular with a taste panel compared to sugar, aspartame and Acesulfame K. The

research was carried out by a team from University of Zagreb, Croatia.

The team studied powdered cocoa drink mixtures prepared from two cocoa powders with various fat contents and different sweeteners. The particle size and bulk density of the used sugars and sweeteners, as well as the formulatItalian Food & Beverage Technology - LXIV (2011) may -

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ed mixtures, were determined and their influence on cohesion index was evaluated. The content of polyphenols in the formulated cocoa drink mixtures was compared, as was the antioxidant capacity of the drinks. Cocoa powder mixtures prepared with the cocoa powder containing the most fat (16-18%) generally provid-

ed lower total polyphenol, total flavonoid, flavan-3-ol, and proanthocyanidin contents, compared to the mixtures prepared with cocoa containing least fat (10-12%). Total phenol content of cocoa drinks prepared from experimental mixtures ranged from 320 to 480 mg of GAE/L, whereas the ranking of the antioxidant

capacities varied depending on the assay used, and the fat content of cocoa powder did not affect the antioxidant capacity of cocoa mixtures. The addition of sugar to cocoa powder increased the solubility and dispersibility of the mixtures, and on the basis of their cohesion index all mixtures were classified as very cohe-

sive or hardened/extremely cohesive.

Results of the sensory evaluation showed that there was a preference for the cocoa drinks made with stevia because it tasted well, was moderately sweet, and provided a well-balanced flavour and taste. rssl.com

ber descriptive analysis panel who evaluated the sensory effects of the varying concentrations of functional ingredients in solution. Principal component analysis (PCA) was performed to summarize the relationship among the attributes and solutions. Tamamoto et al. found that the more caffeine and ginseng the solution contained, the higher the bitter attribute rating. They stated that the higher the caffeine content, the lower the ratings of fruity attributes and higher ratings of bitter tea and fruit bitter

attributes and with increased ginseng levels, the sweet, artificial lemon-lime, pear, mango, and pineapple attributes were rated lower in intensity. There was no difference in sensory attributes for the different concentrations of taurine.

The study concludes that further studies need to be done to determine methods to effectively minimise ginseng bitterness in energy drinks and identify acceptable bitterness levels using functional ingredients. rssl.com

SENSORY PROPERTIES OF FUNCTIONAL INGREDIENTS CONTAINED IN A MODEL ENERGY DRINK Energy drinks have increased in popularity due to the extra energy they provide by inclusion of functional ingredients.

A study published in the Journal of Food Science has investigated the effects on the sensory and rheological properties of 3 common functional ingredients (caffeine, ginseng, and taurine) in a non-carbonated model energy drink solution.

These functional ingredients are thought to have a number of properties including that ginseng contains active steroid-like compounds that are known to have antioxidant properties. The researchers suggest these may aid in alleviating some health conditions including diabetes and aid cognitive function. Taurine is an amino acid present in humans and animals and it is thought to improve athletic

performance and increase energy.

The study, by Tamamoto et al., used a model energy drink which contained 1106.45 g spring water, 285 g high fructose corn syrup, 4.04 g sodium citrate, 3.80 g citric acid, 0.70 g potassium citrate; ingredients all commonly contained in energy drink formulations. The model energy drink was then combined with 3 levels of caffeine (low level 21 mg/100 mL, medium level 63 mg/100 mL, high level 103.4 mg/100 mL), ginseng (low level 10.5 mg/100 mL, medium level 31.5 mg/100 mL, high level 52.5 mg/100 mL), and taurine (low level 208.4 mg/100 mL, medium level 311.8 mg/100 mL, high level 416.8 mg/100 mL) creating a total of 27 different solutions. The scientists recruited a trained, 13 mem-

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GENETICALLY MODIFIED GRAPEVINES In the past, methods of involving the public in the introduction of new technologies have usually been restricted to public information or public hearings. But more recent methods place a greater emphasis on the active involvement of citizens and stakeholders.

One such method was trialled at the Institut National de Recherche Agronomique (INRA) in Colmar (Alsace) from 2003 to 2010.

A release experiment with genetically modified grapevines was monitored for six years by a Local Monitoring Committee, which was convened before the start of the trial and had no fixed membership, but was open to anyone interested, and members were free to pull out at any time. The members were representatives of wine-growers, consumer associations, environmental and nature conservation associations, representatives of the town council, the regional council and the regional environment agencies, as well as one independent winegrower and a neighbour of the trial site. Local Monitoring Committee has helped develop the biosafety research questions.

The focus was a field trial with GM grapevines that are resistant to the grapevine fanleaf virus (GFLV). GFLV is one of several viruses that cause fanleaf degeneration, a crop

disease with significant financial consequences for winegrowers. It is transmitted via soil-dwelling nematodes and one of the symptoms is spotty, yellow leaves. Affected plants normally have to be completely removed and the soil treated with nematicidal substances, although these are banned in many Countries.

The INRA studied transgenic grapevines that are resistant to this disease. The transgenic grapevines produce a coat protein of the GFLV virus, which protects them to a large extent against infection by the real viruses; since the virus is transmitted through the soil, only the rootstocks are genetically modified: the scions grafted onto them do not contain any transgenes. For the field trial, soil was taken from two infected vineyards and brought to the INRA site.

The biosafety research experiments on the GM grapevines were planned in the first instance by INRA scientists and then discussed and modified in the LMC. Following discussions in the LMC, for instance, scions were chosen from a grapevine variety that is not otherwise grown in Alsace and which has a very different appearance from the Alsace grapevines. Although the scions were not genetically modified, this approach was intended to prevent fears among the local com-

munity about the transgene outcrossing to native grapevines. Another modification instigated by the LMC was for a membrane to be buried under the trial field to isolate the experiment. This was designed to prevent the GFLVinfected nematodes from spreading. The membrane was also employed because of fears raised in the LMC that horizontal gene transfer could take place between the transgenic rootstocks and the nematodes. However, the INRA scientists regarded these fears as unfounded.

The LMC also initiated additional research, e.g. into whether an exchange of genetic material takes place

between the transgenic rootstock and the soil microflora or the non-transgenic scion. In addition, the LMC developed a research programme on conventional methods of controlling the GFLV virus.

After the field trial was partially destroyed in September 2009, the LMC received broad support from a wide range of organisations and parties, including from those opposed to the use of genetic engineering in agriculture.

Since the rootstocks remained unharmed, the research work was resumed. However, in August 2010 the field trial was destroyed so completely that the research had to be abandoned.

GLUTEN-FREE BEERS: A POSSIBILITY A research team from Milan, n, al Italy, has studied the potential e of using rice malt to produce ea gluten-free beer and the red sults have been published in the Journal of Agricultur-re al and Food Chemistry. The eteam studied eight rice variee ties, eventually narrowing the astudy group down to five varieties; all were put through a ry malting process at laboratory e and pilot plant scale, with the d best malting conditions found ys to be germination for 7 days at 20째C. eMalt production is a threepstage process involving steep), ing (to start embryo growth), ygermination (to allow enzyItalian Food & Beverage Technology - LXIV (2011) may -

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RESEARCH

matic modification of the endosperm), and kilning (to stop modification and dry the resultant malt). Manipulation of processing time, temperature, and air rests results in malts with different physical, chemical, and biochemical properties. In this study

the researchers found that the 7-day rice malts were undermodified when compared to reference data for barley malts, but they claim that the small improvement obtained in their properties in the pilot plant could positively affect some characteristics of

the final product. The results showed that a good rice malt could be obtained, even if it has a lower enzymatic activity than barley malt. The amount of fermentable sugar produced was enough to allow a good fermentation and consequently the production

MORE COMPLETE GENETIC ANALYSIS OF DOMESTICATED GRAPE Scientists of USDA (US Department of Agriculture) have completed the most comprehensive genetic analysis to date of the domesticated grape, applying new technology to uncover a surprising degree of genetic diversity and fine-tune genetic markers that may lead to grapes better

equipped to resist pests and pathogens that now prompt repeated spraying of grape crops.

The study, published in the Proceedings of the National Academy of Sciences, shows that although wine and table grapes (Vitis vinifera) were domesticated up to 8,000 years

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ago in the Near East, they still have enough genetic diversity to offer untapped potential for developing desirable traits, according to lead author Sean Myles, now a postdoctoral research scientist at the Stanford University School of Medicine. Among others, an Italian researcher has collaborated in the study, Fabrizio Grassi (University of Milan).

Grapes are one of the worldâ&#x20AC;&#x2122;s most economically important fruit crops, and this study shows not only the potential for developing new approaches for improving existing varieties, but also the genetic relationships between many common varieties. The researchers say their results show that when breeders developed a successful wine or table grape variety, they were likely to continue planting it or its close relatives for centuries. As a result, grapes have experienced less intense breeding than other crops over the last millennia. That

of a beer-like beverage with a satisfying alcoholic content. However, they also acknowledged that some problems would arise, noting that the viscosity of rice worts will negatively affect the lautering process. rssl.com

relative absence of crossbreeding has made grapes a natural target for many pests and pathogens, the researchers say. Many grape growers spend thousands of dollars each year spraying fungicides just to control powdery and downy mildews.

Grapes are woody perennial vines that take three years to mature from seedling to a fruitbearing plant, so traditional breeding of new grape varieties is expensive and timeconsuming. With the recent development of genomic tools for plant breeding, scientists worldwide have been searching for genetic markers associated with desirable traits in grapes. Scientists can use these markers to accelerate the development of grape varieties that are better equipped to resist diseases and pathogens, tolerate cold and drought, and offer the right mix of taste, maturity and other desirable traits.

In their study, the researchers found that domesticated grapes are likely to be sufficiently diverse to address many of the challenges faced by growers.

ORIGIN OF MDMP IN CORK STOPPERS AND OAK CHIPS The Excell Laboratory in Mérignac (France) has identified 2-methoxy-3,5-dimethylpyrazine (MDMP) in cork as a potential contaminant of wine. The results of the study have been published in Journal of Agriculture and Food Chemistry.

Researchers have identified a new species of proteobacteria able to form a large quantity of MDMP, which was named Rhizobium excellensis. R. excellensis actively synthesizes MDMP from L-Alanine, L-Leucine and, to a lesser extent, from L-phenylalanine and LValine.

MDMP is a volatile, strongsmelling substance frequently

detected in wines with cork stoppers that have an unpleasant “corky”, “herbaceous” (potato, green hazelnut) or “dusty” odor that is very different from the typical “fungal” nose of a “corked” wine generally due to 2,4,6-trichloroanisole (TCA). The contamination of cork by MDMP is not correlated with the presence of TCA. It appears extremely likely that Rhizobium excellensis is the microorganism mainly responsible for the presence of this molecule in cork.

The cork is not the only vector used by MDMP for polluting wine. Oak wood can also be contaminated and affect

OPTIMISING USE OF NATURAL COLOURS IN SOFT DRINKS A research team from Brazil claims to have optimised techniques for extracting natural colour pigments from red grapes to be used in soft drinks. Natural colourants are an attractive alternative to synthetic pigments, not least because red pigments such as anthocyanins are believed to inhibit cancers and inflammatory conditions, and cardiovascular disease. Unfortunately, anthocyanins are unstable pigments and can be converted to colourless compounds. Hence an interest in

wines with which it comes into contact. Nevertheless, in light of MDMP’s sensitivity to heat, oak barrels should not represent a major risk of pollution if sufficiently toasted.

Contaminated oak barrel alternatives that are toasted very little or not at all may contain quantities of MDMP that are

sometimes excessive. Even so, due to MDMP’s relatively low detection threshold, frequent presence in natural cork stoppers (much greater than TCA), and potential for altering wines, the risk of using corks not having undergone appropriate treatment can be considerably worrying.

a search for new methods to enhance their stability and increase the possibilities for their use. The aim of this study, reported in International Journal of Food Science and Technology, was to establish the optimal conditions for anthocyanin extraction from Cabernet Sauvignon (Vitis vinifera L.) grapes. The stability of these anthocyanins encapsulated with different carrier agents in a soft drink model system was then evaluated under different light and temperature conditions. The researchers note that a maximum content of total monomeric anthocyanins were extracted using 40 mL ethanol:1.5 N HCl (85:15)

solution (solid:liquid ratio 1:4) over a time period of 29.4 h at pH 2.4. It was observed that the anthocyanins added to an isotonic soft drink system showed first-order reaction kinetics of degradation in all situations evaluated. However, the kinetics variables were influenced by the carrier agent used and microencapsulation in a combination of maltodextrin⁄gum arabic led to the longest anthocyanin halflife time and lowest degradation constant under all conditions evaluated. Hence this combination was deemed to provide the best protection of the anthocyanin pigments.

RSSL

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PRODUCT TRENDS

WHERE SUSTAINABLE PACKAGING IS GOING Sustainability is steadily gaining in importance for consumers. They want ethically and ecologically impeccable products, packaged in a resource-conserving manner that nevertheless ensures their perfect condition when purchased. This is a major challenge to packaging producers, as the industry wants to save on materials without compromising the stability of the packaging in any way.

The Anglo-Dutch consumer goods group Unilever, owner of international brands such as Domestos household cleaner and Dove soap, is pursuing an ambitious strategy. It plans to double its worldwide sales from the current € 40 billion by 2020, and simultaneously to halve its carbon dioxide emissions by improving efficiency in packaging and production. Moreover, Unilever is assuming greater social responsibility. By 2020, for instance, it aims to have integrated half a million small farmers and traders in developing countries into its supply chain. “We intend to be a sustainable company in every sense of the word,” says Unilever CEO Paul Polman.

Unilever’s primary motivation

is not the conservation of nature, however, but economic success. For many consumers, sustainability has become an important purchasing criterion. Buyers who formerly seldom inquired about origin, type of production and packaging now put a high priority on ecologically and morally ‘clean’ goods. US market analyst Pike Research estimates that global sales with sustainable packaging will almost double between 2009 and 2014, from 88 to 170 billion dollars. “The environmental awareness of consumers has significantly increased as a consequence of the climate debate,” explains Pike Research President Clint Wheelock.

LIFESTYLES ARE BECOMING “GREENER” Alongside climate protection, social aspects play an increasing role. Modern consumers want to lead a more healthy life, and therefore value natural food products that are absolutely safely packaged and have an unadulterated taste. For this client group, it is a matter of growing importance that product

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Sustainable material: aluminium cans are not exactly known for their environmental friendliness. However, about 96% of them is recycled (Alcoa).

manufacturers demonstrate social engagement and offer “fair trade” goods. “We are seeing a trend towards ethical consumerism,” declares analyst Jens Lönneker of the Cologne market research company Rheingold. He has observed that fair trade is firmly established among LOHAS (consumers who aspire to a Lifestyle of Health and Sustainability). Now it is spreading to “18-plussers”, who prefer fair trade beer or lemonade in chic bottles to conventional soft drinks or lager.

For the industry, the sustainability trend is both a curse and a blessing. On the one hand it has to develop new products and campaigns, incurring high costs. On the other hand, the increasing demand for sustainable products promises economic growth. This is why the financially strongest big companies such as Coca Cola, Kraft Foods and Unilever pursue comprehensive sustainability strategies. They support environmental, nature and aid organisations or provide devel-

opment aid themselves. They also invest in more efficient production lines and packaging. “We will cut our materials consumption by a third by 2020,” promises Unilever CEO Polman.

The packaging manufacturers help the industry to reduce their ecological footprint.

They design new packaging and develop the associated production processes. This is no easy task. Raw material consumption needs to be reduced by using thinner and smaller amounts of resourceintensive materials, but this must not compromise the integrity and stability of the packaging. “The top priority is protection of the packaging contents,” says Stefan Glimm, Managing Director of the German aluminium industry association GDA. There is a good reason for this. According to the European Organisation for Packaging and the Environment (Europen), the value of the resources input into and held in food products is much higher than the value of the packaging that protects these products. Product losses resulting from inadequate packaging therefore account for more carbon dioxide emissions than are saved by eliminating surplus packaging. In developing Countries, food losses are a big problem: According to Europen, 40% of the goods in the supply chain is lost. Better protection of products in these Countries could therefore considerably ease the burden on the en-

vironment. At Interpack, the globally most important event in the packaging sector, food protection will also be one of the key themes. The special exhibition Save Food, organised together with the Food and Agriculture Organisation (FAO) of the United Nations, shows how the individual elements in the value chain can make a contribution, in terms of packaging, logistics and transport, to cutting worldwide food waste.

SAFETY IS THE TOP PRIORITY The packaging manufacturers have come up with many innovations to demonstrate that safety and ecology need not be mutually exclusive. The US company Sonoco, for example, will exhibit efficient packaging solutions in the form of its new True Blue Line at Interpack 2011. According to company spokesman Jeff Schuetz, they are just as stable as their predecessors but contain less material or can be more easily recycled. The industry is already making appreciative use of this range.

The German food conglomerate Kraft Foods recently started to use Sonoco-designed containers made of recyclable cardboard instead of tins for its coffee brands Maxwell House, Nabob and Yuban.

Another example is Unilever, which has redesigned the plastic bottles for its Suave brand hair care products with the help of Sonoco: the new containers require 16% less material, but thanks to their

new curved form they are more stable than their predecessors.

The German plastics packaging industry association (IK) views such innovations as a confirmation of its own position that plastic is eminently suitable for sustainable packaging. “It is very versatile,” declares Isabell Schmidt, IK expert on the environment and sustainable development. Plastic provides protection, is transparent, and thanks to the low weight of the packaging, it enables savings to be achieved in transport costs and carbon dioxide emissions. The sector intends to increase its sustainability performance still further. “Its aims include even lighter packaging and even more recycling,” says Schmidt.

Besides plastic, which is the

most frequently used packaging material in the world, conventional materials such as paper, cardboard, glass and metal (e.g. aluminium) are also candidates for a sustainable packaging strategy, as each of them offers its own individual advantages.

A study by the Dutch research institute DE Delft shows that paper and cardboard, for example, have a smaller carbon footprint than most other packaging, due to factors such as efficient production and lower transport emissions. The carbon dioxide equivalent of paper and related materials is 676 kg carbon dioxide per metric ton of material, whereas that of other conventional packaging materials is at least 1,000 kg.

Glass, on the other hand, cannot boast a very low

Optimised transport: Coca-Cola reduces its carbon dioxide emissions by maintaining short distribution routes.

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PRODUCT TRENDS

weight, but is returnable, recyclable and absolutely safe. “Glass is inert, so that practically no interaction can occur between contents and packaging,” explains Johann Overath, the managing director of the Federal Association of the German Glass Industry.

In addition, it is made almost totally from raw materials that occur in sufficient quantities in nature. This appeals to consumers who value pure taste and want to consume products from a “healthy” packaging. According to a survey by the European Con-

tainer Glass Federation, 75% of Europeans prefer glass as a packaging material, as it contributes to a healthy lifestyle.

Tinplate and aluminium also protect food products and can be easily recycled. The recycling rate of aluminium is 82.3% and that of aluminium cans is an impressive 96%.

“This rate will be boosted still further by closing the gaps in recycling loops,” says GDA Managing Director Glimm.

The sector also wants to cut the consumption of materials.

According to Glimm, “The aim is to protect more products with less aluminium.”

BIOPLASTICS ARE GAINING GROUND

Ecology is a sure winner: bioplastic packaging often consist of renewable raw materials and they therefore fit in with the sustainability strategies of many companies (Messe Düsseldorf).

Manufacturers of established packaging materials must, however, expect increasing competition from bioplastics.

These may not be as versatile as conventional oil-based plastics, but they make up for this with ever improving properties. The British company Innovia Films recently launched a biodegradable plastic film for food products: known as Natureflex, it is 100% compostable. According to head of marketing Andy Sweetman, this multilayer biofilm forms an excellent barrier against moisture and gases, so that packaged products such as biscuits retain their crispness over a long time.

The German bioplastics producer FKuR Kunststoff also focuses on excellent barrier properties. The company’s

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Efficient production: modern packaging lines consume less energy and cut costs (Messe Düsseldorf).

products include multilayer biofilms that also prevent leakage from eco-nappies. A new development from FKuR is biopackaging suitable for very low temperatures, which is used for frozen food. The rapid advance of bioplastic packaging is also reflected at Interpack. Whereas only a special display of 250 square metres was devoted to this theme in 2005, in 2011 there are about 2,000 square metres of regular exhibition area.

SUSTAINABILITY EVEN IN PRODUCTION Manufacturers of packaging machinery can also contribute to further rapid cuts in the cost of packaging. The Food Processing and Packaging Machinery Association of the German Engineering Federa-

tion (VDM) sees opportunities for achieving savings not just in packaging materials.

A major contribution to sustainable production can be made by reducing the consumption of energy and operating materials by packaging machinery through the use of modern technology. For instance, decentral servo technology, which functions more dynamically and efficiently than large drives, could be used. Although the purchase costs for these machines are high, VDMA claims that the expenditure can easily be recouped during the life cycle of a modern system through its lower energy consumption.

Product manufacturers who put their faith in sustainability therefore profit first of all at the production stage, even before their products reach the point of sale.

www.alterstudio.eu

Maintenance costs, system efficiency, easy management, investment return: These are the parameters we uphold in order to reach your targets.

LITA works daily, striving to guarantee your results.

LITA srl

Strada Provinciale Chieri, 19/3 10046 Poirino (To) - Italy Tel.+39 011 94.31.004 Fax+39 011 94.31.900 web: www.lita.to.it - e-mail: info@lita.to.it

BEVERAGE PROCESSING

HOMOGENIZERS

FBF Italia designs and develops homogenizers, pistontype positive displacement pumps, and laboratory homogenizers.

In order to permanently mix one or more substances into a liquid, a homogenizer must be used which makes it possible to micronize and disperse the suspended particles in the fluid, rendering it highly stable even during successive treatments and storage. The product reaches the homogenizing valve at low speed and at high pressure (the result of the small space between the passage head and the impact head).

As it passes, it is subject to various forces that cause the mirconization of the particles.

Violent acceleration followed by immediate deceleration causes cavitation with explosion of the globules, intense turbulence together with highfrequency vibrations, impact deriving from the laminar passage between the homogenizing valve surfaces and consequent collision with the impact ring.

Homogenization can occur with the use of a single homogenizing valve (suitable for dispersion treatment), or

double valves (recommended for use with emulsions and for viscosity control when requested). To guarantee problem-free, precise functioning, the homogenizing valves are servo assisted from a special hydro-pneumatic unit.

FBF Italia proposes the Buffalo Series homogenizers which are conform to EC standards and available with output capacities ranging from 50 to 50,000 litres per hour, with homogenization pressures up to 2,000 bar. Model choices include sanitary, aseptic for UHT installation, two-stage homogenization, standard for processing products such as milk, yoghurt, cream, etc., and abrasive for processing products such as fruit juices, ice cream, ketchup, etc.

Several options are available to fully customize machines for specific needs, including electrical system for operating at a fixed capacity, for tasks requiring variable flowrates and for use at two fixed capacities, partial automation of the machine for controlling either manually or by a control system, pulsation compensators on the product inlet and outlet, pressure transducer with digital display of homog-

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Buffalo series homogenizer (FBF).

enization pressure, partial homogenization systems, and automatic homogenization pressure cutout to protect the machine from in-feed errors.

(FBF - Via Are 2 - 43038 Sala Baganza - PR - Italy Tel. +39 0521 548211 Fax +39 0521 835179 e-mail: info@fbfitalia.it)

QUALITY IN BEVERAGE PROCESSING Continuous development work, based on the experience gained over the years, has led Reda to be reknowned for its process engineering skills in whole plant developing and for its high-grade process equipment such as

UHT systems or self-cleaning separators, in particular. The company has much experience in applications under aseptic conditions with liquid products and also in those with a high solid content.

This means that Reda is able

to assist customers to develop complete processing systems.

The company employs the latest automation, checking and monitoring techniques to ensure that the production lines in the food sector are as flexible and efficient as possible.

Reda advises its customers with a constant technical and technological support thanks to the involvement and the attention devoted to research, development and planning. Using the most up-to-date computerized applications and electronic testing facilities, it can manufacture the highest quality products.

Design details and manufacturing methods are constantly being improved and new materials are selected and carefully

tested. With Reda equipment, even the most complex problems can be solved to grant full customer satisfaction.

All Reda products are designed to give the best operative facility as far as production, maintenance and cleaning are concerned. All equipment stands the test of time, thanks to the simple but most important concept: quality.

Considering that Italy is one of the world biggest producers of fruit and tomato as well, Reda has decided to develop the following systems: fruit purĂŠes and concentrates pasteurizing units for storing or aseptic filling and also clear juices and fruit nectars units for cold or hot filling with plates or tubular sys-

Self-cleaning juice clarifier (Reda).

tems, self-cleaning juice clarifiers and complete fruit juices/ nectars blending systems starting from natural concentrates and fruit purĂŠes.

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

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FILLERS AND CAPPERS

BOTTLING & PACKAGING TECHNOLOGIES

Framax is specialized in the supply of machinery and complete turn-key production lines for the bottling and packaging industry, covering primarily the beverage field but also catering for special needs in the food and chemical sectors.

The main objective of Framax is to provide customers promptly with a custom-made solution, specifically designed to protect and guarantee the quality of the finished product with the use of the highest and most up-to date technology. Framax can supply filling lines to suit a wide range of products such as mineral water, carbonated soft drinks, wine, beer, edible oils, mixed

alcoholic beverages, liqueurs, fruit juices, sauces, etc., into traditional or modern packaging, such as bottles made of PET, PEN, glass, HDPE, cans, bag-in box, etc.

The key to the success of Framax is the know-how gained in over 30 years of experience in this industry and the ability to supply equipment performance, competitive pricing and efficiency of after sale service and support. Plus the capability to offer customers a complete tailor-made solution according to specific technical requirements, starting from the initial budgetary proposal to the final project plan de-

Complete bottling plant provided by Framax.

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signed to fit within the space availability but also to fit the required budget, always keeping in mind the importance of looking after the product to be packaged. The primary objective is always to care about “the product”, making sure that the original characteristics are not altered throughout the bottling and packaging process.

Framax proposes filling technology for beer, carbonated and flat mineral water, and soft drinks.

BEER Whilst keeping in mind the importance of caring about the

product sensitivity to external contamination, Framax beer filling technology utilizes the traditional isobaric multi-preevacuation system for glass or aluminium bottles and specific filling systems designed to fill beer into PET cans and kegs. Depending on the beer type and customer needs, the supply may include product treatment equipment such as flavour mixing, flash or tunnel pasteurisation, followed by the preferred labelling solution, packaging into cluster packs, cartons, shrink film and finally palletising.

WATER Regarding carbonated and still water, Framax develops complete lines for PET bottles starting from blowmoulding, neck handling systems, filling with counter-pressure, gravity or inductive flowmeter system (non contact filling), with various options available to ensure the maximum product safety and “Ultra Clean” environment such as Laminar flow Hepa filtration, empty bottle sterilization, Ultra-Violet sterilisation of the caps and bottle necks. Alternative bottle feed-

ing systems such as unscrambling and PET de-pallettising are provided depending on the requirements and line speed. Different line designs are supplied to suit water bottling into glass bottles or combine both glass and PET bottle processing on the same production line. Complete solutions include also auxiliary equipment, for example DIP plants, water treatment, flavour dosing equipment, etc.

SOFT DRINK Finally, complete projects including syrup production, high precision flavour dosing & mixing systems for the production

of soft drinks, alcoholic mix beverages, energy drinks and similar products packaged into PE7 glass & cans. Framax supplies customized solutions to cater for each of the above mentioned product process requirements, such as counterpressure filling, pasteurising or warming, labelling using an extensive range of the most modern and cost saving labelling techniques, followed by packaging loose or clustered packs into boxes or shrink wrapped bundles, etc.

(Framax - Via Marlianese 31 51030 Serravalle Pistoiese - PT Italy - Tel. +39 0573 51435 Fax +39 0573 079907 e-mail: info@framax.com)

ELECTRONIC ISOBARIC MONOBLOC The latest innovation in the Fimer product line is the RTIE electronic isobaric unit suitable for filling and corking/capping wine, beer and soft drinks in glass bottles.

This new electronic isobaric bottling machine enables running and output management by storing the settings on the control panel, thus avoiding manual adjustments. In particular, the simple and double pre-emptying functions, levelling and blowing can be programmed to suit the different products.

With the electro-pneumatic valves which act directly on every single tap instead of the mechanically driven cam shafts, used in traditional bottling machines, and thanks to the management of the bottling phases by means of the operator panel and from the last generation PLC, the times of each single phase are optimized according to the container and the results that to be obtained.

With this new bottling technique, the user can obtain maximum flexibility in bottling products of different nature and

characteristics, a reduction of set-up times, an increase in production speed with equal number of taps, and reduction of final rinsing time due to the rinse settings that can be directly programmed from the operator panel.

The bottling unit is provided with ser vo-assisted filling valves suitable for bottling fizzy products in glass bottles while the loading star is provided with an electromagnetic sensor clutch which stops the machine without damaging the mechanics in the case of toppled bottles or bottles not conforming to the format used. In the filling phase the bottles are handled by mobile centering devices which guarantee precision centering and avoid chipping of the bottlenecks. Regarding pre-emptying and double preemptying of the empty bottle, it is possible to program the effective quantity of vacuum di-

rectly from the operator panel according to the type of product. Double pre-emptying is advised for all those products which should not absorb oxygen. The injection of â&#x20AC;&#x153;freshâ&#x20AC;? gas can be set from the operator panel and the injection of gas contained in the product tank, by flowing inside the nozzle, balances the pressure between the bottle and the same tank with electronic monitoring of the compensation produced. Decompression to bring the bottle back to atmospheric pressure can be programmed on the operator panel (time and cycle).

The bottles from the conveyor belt reach the filling star which positions the bottles in correspondence to the filling valves.

When all the valves are in place, the filling valves are lowered onto the bottles which as they press against the same valves activate the filling proc-

RTIE electronic isobaric filler and capper (Fimer).

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FILLERS AND CAPPERS

ess. This begins with the preemptying of the empty bottle followed by the balancing of the pressure between the bottle and the product tank. During the filling phase, the product is

deviated towards the outside of the bottle to avoid turbulence and the gas contained in the bottle returns to the upper part of the product tank.

Finally decompression brings

ISOBARIC BOTTLE-FILLER AND HYDROKEG TO SANITIZE

The isobaric bottle-filler IMR T22 is a Sifa filling machine for glass bottles with a height from 200 to 410 mm (Âą5 mm) and with a maximum diameter of 100 mm, especially designed for the filling of sparkling drinks such as wine and beer. The whole structure of the monobloc, and all the

Isobaric bottle-filler IMR T22 (Sifa).

parts that are in contact with the liquid product, are made of stainless steel Aisi 304 and 316. The working phases are automatic. Manual action is only needed to open the security door and to load/unload the bottles. The hourly production is 200-400 bottles/hour.

The IMR T22 is supplied in a 4-heads model: 2 on fillingphase and 2 on waitingphase.

Sifa Engineering has developed the Hydrokeg washer for inside stainless steel kegs especially produced to wash and sanitize inside different kinds of kegs. The whole structure of the machine, such as the parts that are in contact with the washing water, are made of stainless steel Aisi 304 and 316. The workingphases are managed automatically.

Hydrokeg is supplied in a 2 tanks and customized 3 tanks model: S2. Manual movement is to hook the connectionclamps on the keg-pin and place and remove the keg on

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the bottle back to atmospheric pressure and, once the bottling phase is over, the bottles are capped as they pass under the capper one by one while a new batch of bottles is posi-

tioned under the filling valves.

(Fimer - Via Pierino Testore 39 14053 Canelli - AT - Italy Tel. +39 0141 823404 Fax +39 0141 834504 e-mail: info@fimer.it)

the machine. After putting the keg on the machine, all working-phases are automatic and managed by a PLC on board.

The work procedure involves: waste discharge of insideresidual of the keg, prewashing with user-water on waste, warm basic-solution-washing, recycle in tank on board, rinsing with user-water on waste, recycle sanitizing with peracetic acid, rinsing with userwater on waste, and saturate with neutral gas or CO2 (as an option). The Hydrokeg guarantees a working-time of

a 600 second cycle with an hourly production of 12 kegs/ hour but, if necessary, it is possible to customize for special requirements of the customer.

Sifa has equipped Hydrokeg with safety and control systems, a washing-program command, sensor revealing presence of keg, signal-lamp when pumps are working, and emergency-button.

(Sifa - Via Kechler 6 - 33095 S. Giorgio della Richinvelda - PN Italy - Tel. +39 0427 96756 Fax +39 0427 968110 e-mail: sifa@gruppobisaro.it)

TEAR-OFF CLOSURES Pedistrip is a new tear-off aluminium closure concept, easy to open, ideally suited for the packaging of traditional products such as wine and spirits and new generation beverages such as energy drinks, multivitamin juices, and wellness soft drinks.

Designed by PE.DI, Classic and New Pedistrip lines differentiate from traditional closures in usage and application,

provide extraordinary flexibility and enhance product presentation. The first feature of the new concept is anti-sophistication: in fact Pedistrip sealing protects from food adulteration and represents a guarantee for the final consumer because once removed it cannot be replaced.

Pedistrip is characterized by hygiene and safety, it does not corrode and the reinforcing rib and tear line of reduced

strength are technological devices providing enhanced safety standards. It is also convenient because easily removed by the tear-off strip and no bottle-opener or other tools are required and is tailormade to suit specific customer needs in terms of colors, printing, and design.

Pedistrip is the solution to innovative packaging required for shot and energy drinks. The system provides the ideal smooth surface for direct consumption from the container. Available in several sizes, it can fit containers of various shapes and capacities. It is designed to fit special PE.DI container finish. It is applied with capping heads

engineered and supplied by PE.DI suitable for traditional capping machines, or with company manual or fully-automatic capping machines. It is suitable for hot or cold filling, vacuum packaging, pasteurization, and sterilization processes according to the inlay employed.

Regarding inlays, the company uses compounds for the food industry in conformity with international laws and regulations which suits beverages with alcohol content up to 15â&#x20AC;&#x2122;, and polyethylene foam disc with polyethylene film on both sides suitable for food and beverage packaging in conformity with international laws and regula-

Pedistrip tear-off aluminium closures (PE.DI).

tions and for any kind of beverage including spirits.

(PE.DI - Via Cuneo 1 - Area Pip 10090 San Bernardo dâ&#x20AC;&#x2122;Ivrea -

TO - Italy - Tel. +39 0125 631354 - Fax +39 0125 631890 - e-mail: info@pe-di. com)

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LABELLING AND CODING

PRINT & APPLY FOR BOXES AND PALLETS

Etipack proposes a wide and complete range of models to meet different requirements for printing and applying labels with barcodes, variable data and images on products at a standstill or on the move, in touch with the product or from a distance, for smooth or uneven surfaces, for side, top, corner or two-side application, up to A5 size labels, for standard, customized or tailor-made solutions.

EuroJumbo is the solution devised to apply 2 ISO A5 labels with UCC/EAN 128 bar codes on two sides of the corner of pallets, as required by EU standards. An air-jet applicator sucks the labels up and then applies them to the pallet at a standstill.

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

CARE ABOUT THE LABEL Founded in 1984, originally under the name of Nuova BRB, BRB Globus is a global player in the design and manufacturing of a wide range of costeffective cold-glue, hot-glue, adhesive-label and combined labelling machines guaranteeing high reliability and production efficiency. The company particularly concentrates on rotary labelling machines and is assiduously committed to the achievement of the best possible quality standards throughout all the phases of the proc-

ess, from preliminary contract to design, manufacturing and final testing to installation and after-sales service.

BRB Globus sales team and specialized distributors receive constant support from the technical staff. The continuous contact with the market and ability to keep abreast of technological evolution and product developments, as well as the capacity to absorb, from worldwide markets, the new trends in the labelling sector and the changing needs of the indus-

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EuroJumbo printer-applicator for pallets (Etipack).

try, enable the company to constantly introduce new applications and improvements to its labelling machines, by offering the customers stateof-the-art technology, with reliable, avant-garde solutions.

The extensive and lengthy tests to which the machines are subjected at the factory, installation on the customer premises, and strict observance of delivery dates are all part of BRB Globus work philosophy. The companyâ&#x20AC;&#x2122;s goal is to make its customers life easier, by guaranteeing functionality and high performance levels from the day in which the machine is put into operation.

Located in Porto Mantovano, BRB Globus has a highly qualified network of specialized agents and distributors, able to offer local support to the end user both relative to standard machines and to those custombuilt to the customer requirements. The care for the customer is constant throughout the entire life of the machine and is carried out by a technical staff who have the expertise to offer suggestions and indications on the subject of operator training, installation, maintenance, and troubleshooting. Experience and knowledge are at the disposal of the customer in order to minimise down time and

guarantee reliability and continuity of performance.

Among the product range, BRB Globus proposes the rotary labelling machine Mega Flex. Fully automatic, this machine is characterized by a design which includes servo motors, a programmable electronic cam and labelling stations installed on removable

and interchangeable slides in order to offer customers maximum flexibility in terms of container shape, label types and glue application systems.

(BRB Globus - Via Industria 20/22 - 46047 Porto Mantovano - MN - Italy - Tel. +39 0376 397040 - Fax +39 0376 392178 - e-mail: info@ brbglobus.it)

LABELLING AND IDENTIFICATION SYSTEMS Altech has extended its range of labellers, which will be presented at Interpack. In addition to the usual applicators â&#x20AC;&#x201C; ALstep and ALritma, also renewed and implemented â&#x20AC;&#x201C; which will be displayed in

ALritma label applicator (Altech).

their hot printing and thermal transfer versions, a number of new solutions will be presented, from the simple and compact ALstep E, which is particularly inexpensive, to the cutting-edge ALritma X, whose

Mega Flex rotary labelling machine (BRB Globus).

incredible performances will be shown on a simulator.

As to the ALcode print/apply systems (now also featuring a touch-screen panel), the outstanding novelty is the ALcode LL, which allows to print/apply linerless labels (i.e. labels without backing paper) on boxes, bundles, and pallets. This model offers great advantages such as a lower cost per label, zero material waste (silicone paper), a higher reel capacity (ensuring longer working autonomy), and the possibility of changing the label length at any time.

A simplified linerless labeller is the ALstepp LL, without printer which is generally used to apply resealable labels on food products.

The range on display will also include many Altech systems that have already won a place for themselves on the labelling market over the last few years, the ALcode P unit and ALline E/C system. The first one is able to print and apply labels onto two adjacent faces of a pallet (front and side)

ALcode LL print/apply linerless labels (Altech).

with a single pallet stop. It is operated via scanner control, enabling the repetition of the application cycle for both labels if either fails. The ALline E/C linear system for front/ back/wrapping labelling of cylindrical and oval products will feature a new look, in a colour other than the usual cobalt blue that characterizes the Altech range.

(Altech - Viale De Gasperi 72 20010 Bareggio - MI - Italy Tel. +39 02 90363464 Fax +39 02 90363481 e-mail: labellers@altech.it)

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LABELLING AND CODING

SLEEVING AND ROLL-FED TECHNOLOGIES IN ONE MACHINE The Sidel Group launches the new Rollsleeve, an innovative rotary labeller that creates and applies plastic shrink sleeves from a machine direction orientation (MDO) label roll onto glass, plastic and metal containers. The Rollsleeve combines the simplicity of its consolidated roll-fed group, resulting in highly customized container labelling, with the advantage of label film cost reduction.

According to figures announced in the AWA Labelling and Product Decoration Markets Global Review 2010, the market for heat shrink labels is growing fast (+4.4% in 2009)

and at a much higher rate than other types of labels. The trend is particularly strong in rapidly industrializing Countries (South America, China, and India).

Launching the new Rollsleeve, the Sidel Group aims to meet these fast growing market requirements. A unique solution in the market due to the combination of four advantages that are particularly important for the customer and rarely found in a single solution: savings in costs, flexibility, quality, and sustainability.

A significant aspect, giving Rollsleeve an edge on more traditional sleeving systems, is the fact that the “tubing”

A detail of bottle insertion in the sleeve (Sidel Group).

40 - Italian Food & Beverage Technology - LXIV (2011) may

takes place in the machine and ready made sleeves do not need to be outsourced.

Rollsleeve tube creation process uses a MDO film (Machine Direction Orientation). This means that the film is stretched in the same direction of the machine. As a result, the converting phase is lessened by two manufacturing steps and the forming and welding of the sleeves are now unnecessary.

This system brings savings in the cost of label material up to 30%, compared to a traditional sleeve (TDO, Transversal Direction Orientation). The Sidel Group estimates that with a throughput of 200 million bot-

tles per year savings on the costs of label material alone means that the entire initial investment will be recovered in 18 months.

A further major advantage of the Rollsleeve is the very simple way that the customer can change from sleeving to hot glue roll-fed applications. In around ten minutes more than a normal format changeover, thanks to an exclusive patented Sidel Group system and with a simple routine action started from the operator panel, the Rollsleeve becomes a roll-fed machine using the same labelling unit. The advantages in terms of lay-out are self-evident. Moreover, the Rollsleeve can be equipped with a module for partial body sleeve labels.

Very thin labels for sustainability and cost optimization characterize the new Rollsleeve technology which does not stress the film since the label is “tubed” and wrapped round the container in the machine without any machine movement (it is the bottle that moves). The new sealing system offers great flexibility in the choice of materials for labels with considerable benefits in terms of optimizing costs. Sidel has successfully tested all the principal materials available on the market, i.e. PET, recycled PET, PVC, PE, PP, OPS, and PLA. It can apply labels that are 50% thinner com-

pared to a traditional sleever (that hardly allows a thickness less than 50 microns) with a thickness ranging from 18 to 150 microns (the latter is used when isolation from heat is required).

Finally, the special feature of this machine is shrink sleeve creation and application by a lengthways reel, thus ensuring that the labels are closed with no need for glues or solvents. As a result of the “heat & cool” sealing system, Sidel guarantees an excellent result.

Since the sealing area can be

positioned exactly to the edge of the label, the final overlap has no visual or tactile flaws after shrinkage. The quality of labelling is optimal even with high speeds (up to 54,000 bph) and does not depend on the height of the container (the tube label is not lowered from above as in traditional technology).

(Sidel Group - Via Natta 4 - Z.I. Valdaro - 46100 Mantova Italy - Tel. +39 0376 3441 Fax +39 0376 302595 e-mail: sig.alfa@sig-group. com)

The Rollsleeve labeller (Sidel Group).

Speciale F. & C. srl Via Torrisi 18 ▪ 95014 Giarre (CT) ▪ Italy Tel.+39.095.931124 ▪ Fax +39.095.930279 info@speciale.it ▪ www.speciale.it

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

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

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

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PACKAGING EQUIPMENT

THE REVOLUTION SYSTEM IN STRETCH WRAPPING MACHINES

Atlanta Stretch is a company specialized in the design, production and sale of semi- and fully-automatic stretch wrapping machines. It proposes a range of evolved spool carriages with a power stretch system of the latest generation in order to optimize and reduce stretch film consumption in pallet unitization. The company has introduced several technical solutions into the machines allowing their installation in reduced time and costs compared to traditional machines, reduction of space and easy access to the area with maintenance needs.

Atlanta Stretch proposes the Revolution system, a compact and high performance rotating arm machine for wrapping pallets with stretch film. It is char-

acterized by a reliable and robust construction. Film cut, clamp and weld unit is selfadjusting for any size of pallet and clamp, cut and tuck-in unit for threading the stretch film tail inside the wrap – suitable also for net film – is offered.

The Roping System reduces the film width to form a rope which ensures more effective load stabilisation. Revolution can be also equipped with the IRF System, an electronically controlled pre-stretch carriage with rapid film loading system, and Top Cover, the waterproof or dustproof pallet cover device.

(Atlanta Stretch - Via Chiesa di Camerano 30 - 47824 Poggio Berni - RN - Italy - Tel. +39 0541 627145 - Fax +39 0541 627220 - e-mail: sales@atlantastrectch.com)

Pallet wrapper Revolution system (Atlanta Stretch).

CARTON FORMERS AND FILLERS Since 1976, TMG Impianti proposes a wide range of packing related solutions for end-of-run automated installations and boasts some of the most prestigious industrial names, both locally and inter-

nationally, on its client list. 30 years of earning trust and an increasing number of clients allows TMG Impianti to solve packing, palletising and internal moving problems. The company has always worked

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alongside customers, transforming their needs into solutions and their ideas into concrete facts. The results are fruit of dedication and hard work, use of new techniques, and proven experience.

The considerable experience and competence of the technical and sales staff allow production know-how, research and advanced “modular” design.

The machines are appreciated for their degree of automation,

their compactness and reliability, qualities which make them the ideal machines to complete a modern production line.

TMG Impianti develops carton formers and fillers.

The American type carton formers are able to automatically open the carton and seal the bottom with tape on hot-melt glue. The automatic carton fillers are able to receive and accurately sort containers coming from the filling station, to pick the desired quantity and place them inside cartons or crates.

The automatic carton filler Meta Series presents a sliding lifting unit on side guides and it is built on a custom made frame in order to better fulfil customer production needs. It can be equipped with “tête bêche” system for the positioning of bottles in a crossed pattern.

(TMG Impianti - Via Regia 5 - 35018 San Martino di Lupari - PD - Italy - Tel. +39 049 9467911 - Fax +39 049 9467900 - e-mail: info@ tmgimpianti.it)

Meta Series carton filler (TMG Impianti).

AUTOMATIC SHRINK WRAPPING MACHINE Mimi proposes Mito, the automatic shrink wrapping machine without sealing bar which allows to obtain the

required pack formation and then the shrink wrapping of plastic, metal or glass containers up to a capacity of 40

Mito automatic shrink wrapping machine (Mimi).

packs per minute according to the type of product and the collation pattern (2x1, 2x2, etc.). This machine can be supplied with a carton pad dispenser or with a tray-maker.

The powered infeed conveyor speed is adjustable by an inverter, while the pneumatic separation unit requires manual adjustment as well as a bar for film junction when the filmroll is over. The film unwinding system is complete with an analogue photocell for constant film tension. The film cutting unit presents a rotating blade operated by a Brushless servo-motor which is fully extractable for maintenance.

The film wrapping unit is adjustable using a hand-wheel operated by a Brushless servomotor whilst the powered belt transferring the pack to

the shrink tunnel has a speed which is adjusted by an inverter. The shrink tunnel, available in different sizes depending on the requested capacity, is equipped with after cooler and manual evacuation by hand-wheel. A PLC control system and protective sliding according EC standards complete the Mimi machine.

On request, the machine can be equipped with a powered infeed gating system, product separation unit with adjustment by hand-wheel, twin film feed unit, print centring on the pack, antistatic bars, and pneumatic discharge system to evacuate the product from the tunnel.

(Mimi - Viale Italia 186/188 14053 Canelli - AT - Italy Tel. +39 0141 820311 - Fax +39 0141 831610 - e-mail: mimi@mimisrl.it)

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HIGH TECHNOLOGY FOR LOW-SPEED OPERATIONS The packaging market is continually evolving and pays great attention to requests coming from markets in any Country. Further to an increase in the demand for medium/low-speed machines, especially from emerging Countries, SMI has enlarged its Smiflexi Division machine portfolio with the new LWP 25 wrap-around case-packer.

The technological innovation developed by SMI for its highspeed packers has also been applied to this new wraparound machine in order to offer high-quality packaging solutions at an affordable price.

Efficiency, flexibility, and innovation: these are the key words of the new LWP 25 case-packer. It meets pro-

duction needs of up to 25 packs/minute and boasts the same quality levels as Smiflexi medium and high-speed packers.

The new LWP range is based on a continuous â&#x20AC;&#x153;wrap aroundâ&#x20AC;? system and features a simplified modular design, which shortens not only the machine assembly times but also the delivery schedule.

The carton blank magazine is entirely situated beneath the infeed conveyor belt. A solution which reduces considerably the machine encumbrance and enables it to be installed in packaging plants with limited available space.

Thanks to a wide choice of accessories available, LWP5 can be customised to increase base uses and satisfy

LWP 25 wrap-around case-packer (SMI).

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the need for special applications.

New LWP case-packers pack different types of containers in corrugated cardboard boxes or corrugated cardboard trays in a wide choice of sizes.

The LWP 25 has a motorised oscillating sorter, mounted on the infeed conveyor belt, which makes it easier to lane loose containers towards the product grouping point, thus making sure no brusque stops occur in feed flow. Product grouping and pack forming take place mechanically with a system which operates in an alternate manner. A synchronised separator bar receives products from the pneumatic separator, forms the desired pack collation and accompanies it to the tray/case form-

ing unit, making the packing process more fluid and precise.

Though manual, the pack size change is extremely simple and fast, as no mechanical or electronic part needs to be replaced. After manually regulating the different parts using specific reference counters and wheels to widen/narrow the product guides, the operator just has to select the desired pack collation on the POSYC control panel. Even going from small packs to large ones or vice versa creates no problems as the operator can easily change the machine pitch, which is identified by coloured position indicators on the chains.

LWP wrap-around case-packers are managed and controlled by the POSYC operator panel, enabling operators to access machine manuals, update/modify operating parameters and monitor the entire packaging process. The graphic interface is really intuitive, the touch-screen and advanced diagnostic and technical support functions in real time on the POSYC guarantee that even the least expert operator can quickly learn to use LWP 25 functions.

(SMI - Via Piazzalunga 30 24015 S. Giovanni Bianco BG - Italy - Tel. +39 0345 40111 - Fax +39 0345 40209 - e-mail: info@ smigroup.it)

TECHNOLOGY & ORDER

M E C H A N I C A L E Q U I P M E N T S F O R F O O D I N D U S T RY A N D PA C K I N G S Y S T E M S Italian Food & Beverage Technology - LXII (2010) november -

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TECHNOLOGY AND DESIGN FOR THE BEVERAGE WORLD

There was a time, in the oldstyle beverage industry, when the focus was on the individual machine, when questions such as efficiency, productivity and energy savings were seen as secondary, if they were seen at all. Then, starting in the year 2000, the market began to undergo a far-reaching transformation, becoming more dynamic and experiencing fast growth rates that are still in double figures in some emerging economies. The focus was no longer mainly or only on individual machines but, rather,

on the development of integrated “turnkey” solutions that span from raw materials to the finished product.

This meant product development (good design included), production plant planning, and the provision of handling systems, which can influence costs by as much as 50%.

Then came design and production of the caps, specific to the type of bottle being developed. It is in this integrated process that Sacmi has demonstrated unsurpassed expertise. The solutions developed

Double cavity SBF 408 blower (Sacmi).

Opera labeller (Sacmi).

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in recent years will be on show at the Interpack, in Düsseldorf.

The stars of the fair remain the individual machines, inserted, however, within an overall bottle analysis and optimisation strategy that allows Sacmi to give – in a way that very few companies in the industry can – beverage firms a “sole provider” service. That means both product design and plant layout (in which pride of place goes to the patented labellers

of the RFST series). Roll Fed Sleeve Technology is, in fact, a system that allows the label to be sealed directly on the bottle from a roll of film, enhancing efficiency and providing significant energy savings.

Then, there are Sacmi filling machines, featuring exclusive patented SOLO-MAS technology that allows the dozens of filler valves to be managed via a single flow meter controlling a master valve. These would

Düsseldorf, Germany 12 – 18 May 2011

WE ARE FULLY PREPARED FOR THE NEEDS OF THE OVER-FIFTIES. AFTER ALL, WE’RE OVER FIFTY TOO. Solutions ahead! www.interpack.com normally be controlled by as many dedicated flow meters.

The quantity of bottled liquid is thus controlled by just one flow meter, which calculates the required time and recalculates at every cycle, thus ensuring machine management savings (thanks to the absence of other flow meters) totalling several thousand Euro.

Double cavity, double speed: this, then, is the distinguishing feature of the SBF blowers, the other undisputed protagonists of the “system”: an acronym for Stretch Blow Forming, Sacmi-developed SBF technology allows two bottles (of 1 litre or less) to be produced at a time, with proportional productivity gains. A turnkey package like the one that Sacmi displays at the Düsseldorf fair comes complete with finished product control and handling systems, from palletizers with laser-guided vehicles (LGV) that allow fully automated line management to warehousing solutions.

Compared to companies that

offer the market individual plant solutions or individual machines, the distinguishing feature of Sacmi is the conscientious, synergic engineering of product and plant. This approach is also highlighted by the integration of bottle production and filling solutions with cap production technology, where Sacmi leads the way with the CCM (Continuous Compression Moulding) series. The latest technological gem is called the CCM48SB. It has been optimised through “lean technology”, thanks to which the already excellent performance of the previous CCM series has been boosted considerably. This latest model also improves the energy-consuming performance, which is as much an achievement as the cap production cycle times of less than 2 seconds.

(Sacmi Imola - Via Selice Prov.le 17/a - 40026 Imola - BO Italy - Tel. +39 0542 607111 Fax +39 0542 642354 e-mail: sacmi@sacmi.it)

Messe Düsseldorf GmbH Postfach 10 10 06 40001 Düsseldorf Germany Tel. +49 (0)2 11/45 60-01 Fax +49 (0)2 11/45 60-6 68 www.messe-duesseldorf.de

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ANCILLARY EQUIPMENT

STAIRS AND CATWALKS: A STEEL PASSION

Velo Acciai proposes catwalks, ladders, winding and ramp stairs, and ramp stairs with elevator, all made of stainless steel.

Velo Acciai catwalks, which come in modules to guarantee maximum customisation, are safe, reliable, and longlasting. They can be manufactured in several sizes thanks to the modules, that range from 665 mm to 2,200 mm in terms of walking board width; the module lengths vary from 1 to 6 meters. They can be fitted with closing-ends that are secured with bolted brackets.

Along with the basic catwalks the company can also supply lofts and work benches.

Winding stairs feature a central core into which the steps are fitted. These are then compacted and tightened onto a tube and a final electro-welded flange on the end, which also serves as a fixing base. The Standard model also includes a handrail, while the Lux model is fitted with a full-length banister with spiral tube, which is particularly suited for rooms and indoor settings. In both versions the spiral staircase is made of Aisi 304 stainless steel plating and hand burnished to a shine. The overall dimensions consist of

1,560 mm in diameter, while the height of each step is 216 mm. They are transported on 120x120 pallets and a 6-meters truck can carry 100 meters of spiral staircase. There are no limits to height and they are tailor made.

The ladders made by Velo Acciai feature a composable structure complete with support arches. Its features make it especially suitable for use as a safety ladder or facility access. The passage width is 665 mm, while heights depend on requirements, the parapet support is 720 mm deep and 760 mm wide.

The ramp stairs has a modular, composable, non-welded structure. It features make it particularly suitable as a fire ladder. The steps are 665, 810 and 1,000 mm wide.

The lateral, protective handrail is 110 mm high. They can also be tailor made.

Velo Acciai has proposed ramp stairs with elevator with a remarkable impact on the market. They are designed to be coupled with a service elevator, which can be used to hoist people or things, and are fitted with pneumatic gates that feature safety closures on each landing. The loading plane is

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An example of stairs and components entirely made of stainless steel (Velo Acciai).

built so as to hoist either people or things that is why it also has a suitable access ramp.

There is also a line of transport platforms ranging from 500 to 2,000 kg, developed to hoist both people and things. The main features are operation by way of an on-board electric

panel or by a control panel on the ground, two speeds and a new access entry.

(Velo Acciai - Via S. Lorenzo 42, Loc. CĂ Rainati - 31020 S. Zenone degli Ezzelini - TV Italy - Tel. +39 0423 968966 Fax +39 0423 968982 e-mail: info@veloacciai.com)

WARM WATER TRANSFER Water is defined as drinking water when it is clear, transparent and colourless and contains no substances harmful to health and no pathogenic bacteria.

This definition is adopted by the European Union, which has established the microbiological and chemical parameters that regulate drinking water (European Directive 98/83/EC).

However, during distribution (introduction into permanent and/ or temporary networks and transport systems) water can become contaminated if it comes into contact with various types of materials. It is thus essential that the hoses in the distribution system (which are normally made of rubber and plastic) comply with safety parameters.

MTG has tested the Acqua ADT-K rubber hose according to the German DVGW-W270 and KTW regulations specifically for contact with hot and cold water, so as to provide concrete scientific evidence of the suitability of the hose for use with drinking water.

This testing demonstrated that Acqua ADT-K does not promote bacterial proliferation and the formation of biofilms during fluid transfer, thus ensuring complete protection of the health of those who consume drinking water both in its pure form and as an ingredient in commercial beverages.

In addition to use with cold water, Acqua ADT-K is also suitable for the transport of hot water (+60째C) for short time periods. The validation for double use showed how its structure is able to preserve the original transparency and taste of the water even when the temperature rises for lim-

ited periods of time, creating more heavy-duty conditions for the materials with which it comes into contact. The tests performed under these conditions also complied with total organic content (TOC) parameters, which was a significant result as compared with traditional competing products and an added safety benefit for adult consumers but most important for children.

Acqua ADT-K validation for transport of hot water fulfils two needs in use and processing: 1) the use of hot water around +60째C during certain food processing phases is preferred as the high temperature largely eliminates pathogenic bacteria and inhibits their proliferation, 2) certain external uses cause temporary overheating of water in hoses due to sun exposure and thus may produce variations in the smell and taste of the liquid when it is used.

QUALITY CONTROL FOR SUGAR-FREE DRINKS The DR10 Easy Diet laboratory analyzer is an innovative automatic system specifically designed by Maselli Misure for measuring the concentration of diet or sugar-free carbonated soft drinks, flavoured water, and energy drinks.

A single analyzer which for these measurements simultaneously replace HPLC units,

spectrophotometers, titrators and other manual systems and methods. The DR10 indicates the concentration in %Standard, in equivalent Total Acidity, Brix and RD (refractometric degree).

Maselli Easy Diet has brought about a revolution in the measurement of diet drinks in the laboratory, bringing all of the

Acqua ADT-K offers the perfect solution for supplying drinking water in mobile systems and bottling lines, in beverage production (e.g. fruit juices and carbonated beverages), in dairy production (cheeses, creams, and chocolate) and in cleaning processes in the food sector, as well as guaranteeing

easier handling and greater flexibility of use as compared with traditional metal hosing.

(Manifattura Tubi Gomma - Via Pigafetta 10/12 - 36040 Grisignano di Zocco - VI - Italy Tel. +39 0444 614755 Fax +39 0444 414102 e-mail: commerciale@mtgspa. com)

Acqua ADT-K rubber hose for water distribution (Manifattura Tubi Gomma).

following characteristics together for the very first time, speed, simplicity, safety, and accuracy. Measurement is usually carried out on the sampled product in less than 5 minutes, 3 times faster than any traditional system currently being used in the laboratory.

The fact that the system is completely automated means it is extremely simple and easy to use. To analyze a sample, it is simply necessary to pour it into the beaker and press the start button. No expert

operators are required as no specific analysis methods or sample preparation (conditioning) procedures need to be followed. This also means a total reduction in chemical hazards which may be associated with the use of special reagents.

The presence of a touch-screen display helps the operator to select the analysis procedure.

The analyzer is supplied as an integrated unit, with a sleek, practical and sturdy design. Inside the unit, a PC embedded with a Microsoft Windows

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ANCILLARY EQUIPMENT

Operating System manages the user interface and allows the unit to be connected to the company’s Ethernet network for exporting analysis data.

This project was developed combining the most up-to-date technology with the tried and tested experience gained by Maselli Misure over the years.

It aims to revolutionize the philosophy of diet drink measurements in the laboratory.

The analysis is performed by a

differential refractometer. The use of differential technology is essential given that the concentration values to be measured are very low and must be determined with maximum precision. In addition, the measurement must be extremely repeatable. Differential technology is based on the comparative analysis of two fluids, one of a known concentration (used as a reference) and the second of unknown concen-

TECHNICAL INFORMATION AND APPLICATION TIPS Bett Sistemi helps customers face the current market difficulties. Based on a new concept of “offer”, the company wants to support those businesses that are fighting against squandering and aim at improving performance

while containing investments, time and labour in accordance with today’s mainstream trend of lean thinking and low cost automation.

Bett Sistemi proposes a series of environmental-friendly pocket books arranged ac-

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tration. Because the measurement is expressed as the difference between the two results, the use of differential technology makes it possible to eliminate, or at least reduce to an absolute minimum, all interferences which may influence the accuracy of the analysis.

(Maselli Misure - Via Baganza 4/3 - 43125 Parma - Italy Tel. +39 0521 257411 Fax +39 0521 250484 e-mail: info@masellimisure.com)

cording to specific application entitled “Original Components”. Clear and complete information, practical, fast and easy consultation, cost cutting and transparent supply conditions are the principles on which they are based.

Volume 1 is dedicated to connectors and positioners, it has an attractive and easyto-read graphic layout and provides an overview of the components and accessories in the Robojoint line (cross, base and T-connectors with or without torque limiter for enhanced tightening) and the Robolift line (made with nickel-plated tubes or rectangular cross-section profiles in single or cross version). All products are of proven quality and reliability. Volume 5 deals with the most specialist and complete offer available on the market today. It contains components and accessories dedicated to the DIY construction of stainless steel or alu-

DR10 analyzer for diet or sugarfree carbonated soft drinks (Maselli Misure).

minium safety guards - be it onboard the machine or on the ground along the perimeter - for the Roboframe Food and Pack line. The offer is completed by Volume 4 containing aluminium structural profiles and accessories, and Volume 3 with a vast range of handles, hinges, and feet.

Volumes 6.1/2 and 6.2/2 offer a complete selection of handling and tightening components, developed and manufactured by the associate company Thenar, divided into the lines Handex, Modus (digital position indicators), Clausum (plastic feet, caps, and push rods), Flexum (cable chains), Clausum Oil (accessories for hydraulic components), and Val-Pa (PVC handles).

In addition to the series of handbooks, Bett Sistemi has made a library available on its website (www.bettsistemi. com). The library is updated daily with drawings of the products on offer and the

files can be quickly and easily downloaded. This further consolidates the new business policy Bett Sistemi is pursuing.

(Bett Sistemi - Via Costituzione 55 - 42015 Correggio RE Italy - Tel. +39 0522 635111 Fax +39 0522 635222 email: bsistemi@bettsistemi.com)

NON-RETURN VALVES Ygros, which in Greek means fluid and flowing, bases itself on the desire to introduce innovation and simplicity into the world of non-return/unidirectional valves.

The Ygros valve is based on the application of an external magnetic field to interrupt the backflow inside a pipe, by means of a shutter. This innovative idea guarantees a level of sterility which no other classic spring system can reproduce. As a matter of fact, using a system which excludes and completely substitutes the use of the classic spring, and by consequence any contact with the treated fluids, total hygiene is guaranteed. No point of stagnation exists inside the valve body and the fluids only make

Ygros non-return valve.

contact with material which has high chemical resistance.

The differential pressure needed to open the valve in a horizontal position is 0.05 bar. This differential pressure tends to zero when the valve is open and therefore operational losses of energy are almost zero.

The Ygros EDF non-return valve opens when the inflow pressure exceeds that of the outflow and magnetic field pressure combined. The valve closes when the difference in pressure ceases. A higher backpressure pushes the valve shutter against the seal.

The major difference between a traditional unidirectional spring valve and the innovated Ygros EDF valve is the resistance that the shutter offers to the passage of the fluid. While a traditional spring valve, when open, offers the maximum resistance to the fluid, because the spring is at maximum compression, the Ygros EDF valve shutter offers a minimum resistance to the fluid, because it is far from the magnetic field and therefore has a minimal closing force.

(Ygros - Viale Europa 15/b 36035 Marano Vicentino - VI Italy - Tel. +39 0445 064002 Fax +39 0445 560764 e-mail: info@ygros.com)

rapid production of

NATURAL EXTRACTS by medicinal plants INNOVATIVE RAPID DYNAMIC SOLID-LIQUID EXTRACTOR - superior quality of the extract compared to the traditional methods of maceration or percolation - reproducibility of the extractâ&#x20AC;&#x2122;s composition - standardized concentration of active principles in the phytocomplex - active principles unaltered thanks to the extraction at room temperature - faster extraction - formulation of ingredients at food and natural grade

technical data sheet

manufactured and marketed by ATLAS FILTRI ENGINEERING a division of ATLAS FILTRI s.r.l. | Via del Santo 227 | 35010 Limena (Italy) Tel +39.049.76.90.55 | Fax +39.049.76.99.94 | engineering@atlasfiltri.com

www.atlasfiltri.com www.naviglioestrattore.com

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PACKAGING TRENDS

BEVERAGE PACKAGING: REVERTING TO TREND?

Over the last two years we have experienced a global economic downturn, declining consumer spending power, volatile packaging materials prices and more difficult access to capital investment. The latest special interest report â&#x20AC;&#x153;Innovation in Beverage Packaging 2010â&#x20AC;? by Canadean provides a summary of trends and developments in packaging design within the global beer, dairy and soft drinks markets at a global level over the last two years. According to the report, this unwelcome combination of factors has re-

sulted in a slowdown and, in some cases, complete reversal of longer term beverage packaging design trends.

For many years the key drivers of beverage packaging design were increased use of added value and convenience features, more sophisticated packaging materials, smaller on-the-go packs and more elaborate shapes, designs and print. But over the last two years the focus has shifted strongly to cost and cost-related factors such as materials reduction, light-weighting and improvements in line ef-

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ficiency, filling techniques and cost-effectiveness. And all this has to be achieved, wherever possible, without the loss of functionality and quality and at the same or a lower price.

As some Countries have begun to emerge from recession in 2010, there are signs however that the underlying longterm economic, demographic and consumer-led changes are beginning to have the upper influence again, causing packaging design to revert to trend.

With deteriorating economic conditions, falling consumer spending power and rising employment in many Countries across the world, competition at the retail level has increased enormously since 2008. This has resulted in strong downward pressure on product pricing and hence also packaging costs.

The main beneficiaries of this were initially the discount retailers. They achieved accelerated growth in many Countries by taking share from the supermarkets as consumers searched for greater value for money. In response, many of the supermarkets revamped and extended their own ranges to compete with the discounters at the value end

of the market. This resulted in an explosion of private label worldwide and yet more competition and pressure on product and packaging prices.

As some Countries have begun to come out of recession in 2010, this strategy appears to have paid off for the supermarkets, as although still currently dominated by materials reduction and cost considerations, there appear to be early signs of a return in packaging design towards value added and convenience features.

Some key global trends over the last two years include the continued PET growth in most beverage categories, with refillable PET taking share again in carbonates and packaged water, hot fill PET has increasingly used for hot fill juices and nectars and panel-less hot fill PET bottles has taken share in various categories such as iced tea and coffee, the extended use of bio-degradable plastics and general shift from heavy, rigid containers to lighter weight, flexible packaging and pouches; an increase in the growth rate of barrier plastics.

A greater emphasis on environmental issues has characterized the last two years

performance and functionality.

China is now the single greatest powerhouse of global packaging demand, and domestic consumption in China and some other emerging mar-

kets is now beginning to take off strongly. As a result, whilst cost performance and environmental factors will always remain key drivers of packaging demand, previous market features are expected to resurface as the key drivers of packaging innovation and change.

These include re-rising disposable income levels, a return to trading up and convenience features as well as underlying demographic changes such as long term trends toward smaller household sizes, longer working hours, urbanization and globalization. All these factors will ensure that packaging continues to play a vital role in determining the success or failure of new products and brands over the next five years. www.canadean.com

along the entire value chain”, said Andreas Detzel, project manager at IFEU. The research institute summarised the most important changes as bottle weight reduction (-14%), the increased use of recycled material (25-35% recycled PET), the decrease in distribution distances (-38%), and the reduced energy and process water consumption (-30 and -36%). Considered together these improvements mean that disposable PET bottles can invariably boast “ecological equivalence” with multi-use glass, according to the IFEU. And as for the PET returnable bottle, the research institute

said that in total it has now reached a higher score than any other examined packaging system.

In an effort to explain the improvements Helmuth von Grolman, managing director of the German Dialogue Institute, which liaised with stakeholders on the research said: “The packaging directive and the mandatory deposit have strongly contributed to the closing of loops with regards to single use PET bottles and therefore the saving of resources.” And again “The high investments in a deposit system for single use PET bottles have been worth their while” – he concluded.

Global trends in packaging for soft drinks, 2003-2010 BRIC Countries (Canadean).

too. There has been a shift in concern from packaging waste and recycling towards carbon emissions and total environmental impact of product and pack; light-weighting and

material saving measures have extended from the major to the smaller brands; and in the sector there has been the trend of a reduction in bottle and closure weights without loss of

SINGLE USE PET MAY BE AS GREEN AS MULTI-USE GLASS The green credentials of disposable PET bottles have improved in Germany over the past two years to such an extent that they now stand on a par with multi-use glass bottles, according to life cycle analysis from the Institute for Energy and Environmental Research (IFEU).

The German researchers said the life-cycle analysis revealed that the 1.5-L non-returnable PET bottle has made signifi-

cant strides on various environmental criteria. Comparing the results to the last life cycle assessment carried out by the Association of German Wells in 2008, IFEU said improvements between 30 and 55% were registered with respect to environmental measures such as climate change, fossil resource consumption, summer smog, and acidification.

“There are plenty of reasons for this, and they are found

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PACKAGING TRENDS

ASIAN SOFT DRINKS CONSUMPTION CONTINUES TO DRIVE FUTURE CLOSURE DEMAND In spite of the economic slowdown in many markets over the last 2 years, beverage closure demand has continued to grow strongly, driven partly by the sustained shift towards pre-packaged beverage consumption in many developing markets and partly by the continuing growth in popularity of the plastic “bottle plus cap” format, especially PET bottles in smaller on-the-go sizes.

Understandably perhaps in the more austere commercial climate, the overwhelming theme has been improved efficiency and cost/weight reduction, linked to growing environmental awareness and marketing

focused on more efficient use of increasingly scarce and expensive resources.

This does not mean that the market has lacked innovation however. Rising use of sport caps, dosing caps and similar “added value” features is testament to the fact that the underlying demographic changes that are driving demand for greater convenience in closure design remain in place; it means that these added value technical and performance features now need to be achieved at similar or lower price and reduced closure weight, creating ever more pressure on beverage closures

Global beverage closures by type, 2010 (Canadean).

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Global beverage closures by region, 2010 (Canadean).

manufacturers to come up with creative solutions.

Looking at the global beverage closures market in detail, total demand across the soft drinks, dairy drinks and beer markets under review amounted to around 1,055 billion closures in 2010. Of this, ringpull can ends (which unusually for this study are treated as closures) accounted for 24% or about 250 billion closures, plastic closures took a 42% share or 440 billion units and metal closures 31% or 325 billion. All other beverage closures totalled a little below 40 billion, while there are still an estimated 210 billion beverage containers sold each year without dedicated closures (e.g. sachets and perforated cartons).

In the years between 2003 and 2010, plastic closures saw their volumes increase at around 6.5% per year, a combination of rising beverage consumption (in the 20032008 particularly), more bev-

erages being sold in plastic bottles and the conversion from other closures to plastic.

Since 2008 the growth rate of plastic closures has dropped but remained positive and they are still forecast to remain fairly robust in the years to 2015. Metal closure usage on the other hand is only expected to increase by a single percentage in coming years to maintain growth of 3 and 4% throughout the period to 2015.

On a regional basis, Asia already accounts for the largest share of total annual closure volumes at 36%, equivalent to around 375 billion units. Collectively, the Americas combine for just under 400 billion, Europe for around 250 billion, the rest of the world around one tenth of that.

Asia is not only the largest market for closure sales, but it is also the fastest growing, with the annual growth rate for the period 2003 to 2015 put at above 7%, double the global

average. The mature markets of North America and West Europe have eked out growth, the former adding around 1% per year to annual volumes, the latter only 0.2% to 2010, as demand, particularly for bottled water, has decelerated.

North America is expected to contract to the CAGR achieved in West Europe (0.2%), while a modest upturn in annual volume growth will be evident in West Europe, even if far from spectacular at 0.8% in the years to 2015. Latin America, Eastern Europe and the rest of the world will see solid growth in the region of 3% per year, but in each case this will represent a decline on average annual advances posted in the year to 2010.

Finally looking at end-use sectors, of the 1,055 billion bev-

erage closures sold in 2010, 58% were for soft drinks, 31% for beer and just 11% for dairy drinks. In each sector, a significant proportion of product is sold without a closure – in soft drinks and beer, on-trade dispense plays an important role and in dairy, sachets and the informal milk are prominent in the developing world.

In terms of closures demand, each sector has exhibited positive overall growth in the period 2003 to 2010 and is expected to continue to do so going forward, beer at the same rate, a CAGR of 2.7%, dairy at a slightly reduced average – 4.1% per year against 4.7% in the years to 2010 – and soft drinks at a slightly enhanced rate – 4.1% against 3.9%. While it is difficult to generalise at the macro level

WORLD DEMAND FOR CUPS AND LIDS World demand for cups and lids is projected to rise 5.0% per year to $23.4 billion in 2014.

Factors contributing to rising demand will include growth in foodservice revenues and trends toward convenience-oriented food options as a result of fastpaced lifestyles and increasing personal income levels. Products made from biodegradable, recyclable or recycled materials will post robust advances.

Some of the best growth rates are expected in China, India

and Indonesia, with Brazil and Russia also expected to see healthy gains. These and other

Global beverage closures by sector, 2010 (Canadean).

because of regional and even national distinctions, for each sector the factors underpinning these trends are different. In milk, a conversion of pouch to carton and plastic bottle has an impact in creating a shift to larger sizes, in soft drinks a continuing desire for greater convenience will see more smaller packs appear, whilst in beer the bottle and can size expectations are well understood by consumers – 330, 500, 660 mL being the most common – and changes to closure demand may be

more associated with conversion between pack types than changes in the pack sizes offered to consumers.

“Innovation in Beverage Closures, 2011” is a new special-interest report published

by Canadean which provides a summary of global market trends and developments in the beverage closures as well as a review of recent new product development and innovations in beverage closure design within the global beer, dairy and soft drink markets. ww.canadean.com

trends are presented in World Cups & Lids, a new study from The Freedonia Group.

The US will remain the largest consumer of cups and lids in the world by a wide margin (in 2014, the US will represent 35% of the global cup

and lid market, down by only one percent from 2009). This leading position stems from the US’ large foodservice, and food and beverage packaging industries; greater use of more expensive cups and lids; trends favoring single-serving

World cup and lid demand in million dollars (The Freedonia Group). % Annual growth Item Cup and lid demand

2004

2009

2014

2004-2009

2009-2014

13,800

18,300

23,350

5.8

5.0

North America

5,620

7,560

9,460

6.1

4.6

Western Europe

3,470

4,330

5,220

4.5

3.8

Asia/Pacific

3,690

4,780

6,270

5.3

5.6

Other regions

1,020

1,630

2,400

9.8

8.0

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PACKAGING TRENDS

food cups; and the expanded specialty beverage offerings in quick service restaurants.

These factors will continue to drive demand for cups and lids in the US in the coming years.

Even though faster growth is expected in developing Countries, the US alone will still account for close to one-third of market value gains between 2009 and 2014.

Demand for cups and lids in Asia, Central and South America, Eastern Europe and the Africa/Mideast region will increase faster than the global average, boosted by rising living standards and the rapidly growing number of limited service restaurants serving on-the-go food and beverages packaged in cups and using lids. Furthermore, industrialization trends

will fuel demand for cups and lids in these regions’ generally underdeveloped food and beverage processing industries.

The largest share of cups and lids will continue to be used in the foodservice market, mainly in limited foodservice establishments such as quick service restaurants, coffee houses and ice cream shops. Cup and lid demand in the food and bever-

age packaging market will see the fastest gains, supported by the development of newer uses where cups provide convenience, portability and portion control; the rising popularity of single-serving microwaveable cups; and continued healthy growth in items such as yogurt, dry coffee, fruits and jelly, which are often packaged in plastic portion cups.

DRINKS BIOPACKAGING STILL HOLDS POTENTIAL FOR GROWTH Compostable bottles present an increasingly attractive alternative to recycled PET for beverage companies, according to a new Drinks Biopackaging report from food and drink consultancy Zenith International.

Biopackaging use in the combined markets of West Europe and North America rose by 47% in 2010 to over 100 mil-

lion litres, but volumes remain small as a proportion of total volume.

There is a clear need for government incentives if the market is to make a real step change, particularly in the area of drinks packaging. “While the environmental credentials of compostable bottles sit well with increasingly green-minded consumers, challenges

Drinks biopackaging by region, 2010 (Zenith International).

56 - Italian Food & Beverage Technology - LXIV (2011) may

Drinks biopackaging market, 2006-10 (Zenith International).

such as price, separation from PET, and composting facilities persist,” commented Zenith senior analyst Jenny Foulds.

Zenith’s 2011 Drinks Biopackaging report finds that: biopackaging is potential to improve sustainability in beverage packaging; increased retailer acceptance has helped compostable packaging become a mainstream opportunity; whilst the economic downturn may have affected demand, interest in added value, convenience and eco-friendly products will return; larger formats, such as 1.5 and 2 litre sizes or above, represent a relatively untapped

segment; and growing interest in locally-available renewable crops may bring additional scope.

“The use of recycled PET, however, continues to gain momentum and has overtaken compostable bottle formats,” added Jenny Foulds. “Biopackaging also has to satisfy concerns about the use of food sources for non-food products.

Despite the difficulties, we foresee continuing strong growth in development projects. If the challenges can be answered, then volume can gain serious market share,” he concluded. www.zenithinternational.com

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MARKETING REPORTS

GLOBAL BEER CONSUMPTION: 2 BILLION HECTOLITRES BY 2013

According to Canadean’s latest Global Beer Trends report, global beer consumption will top 2 billion hectolitres by 2013. Although beer consumption has been affected by the global economic crisis, at a global level growth is still relatively robust, with Canadean predicting an average growth rate of 2.8% between 2009 and 2015.

However, this global headline figure masks significant differences at a regional level. In Asia, beer consumption is predicted to grow by

5% (CAGR*) between 2009 and 2015. The African beer market is also predicted to grow by 5% (CAGR) with Latin America expected to deliver a CAGR of just over 3% and the Middle East a CAGR of 5.5% over the same period. In contrast, the East European market is only expected to grow by 1.5% (CAGR), whilst beer consumption in North America is forecast to deliver a CAGR of just 0.5% and Western Europe is expected to register a marginal decline.

Global beer consumption forecast growth by region, 2009-2015 (Canadean).

Region

CAGR* 2009-2015

Africa

5.0%

Asia

5.0%

Australasia

1.0%

East Europe

1.5%

Latin America

3.0%

Middle East/North Africa

5.5%

North America

0.5%

West Europe

0.0%

TOTAL

3.0%

*compound annual growth rate, rounded up to the nearest 0.5 .

58 - Italian Food & Beverage Technology - LXIV (2011) may

The strong performance of the Asian beer market means that the region is forecast to account for 38% of total beer consumption by 2015. The Asian market is of course dominated by China, and Canadean predicts that in 2015 China alone will account for over a quarter of all beer consumption worldwide. The Chinese beer market is forecast to reach 573 mhls by the end of the forecast period, over twice the size of the USA, the second largest beer market in the world.

Canadean’s Global Beer Trends data also reveals that Kazakhstan, Vietnam, Angola and India are all predicted to register double digit annual growth between 2009 and 2015. Indeed the Vietnamese market is forecast to deliver over 8% of total incremental global beer volume between 2009 and 2015.

Germany, Netherlands, Canada, France and the UK are all expected to continue to decline and in West Europe only Finland, Italy, Norway, Portugal and Spain are expected to see any growth.

The Russian beer market was hit harder than most by the economic crisis, the fall in consumer confidence caused by the global economic downturn being exacerbated by a tripling of the beer excise duty. This market was one of the star performers before the crisis, with a CAGR of over 11% between 1999 and 2008. However, 2009 saw a fall of nearly 4%, which was compounded by a further fall of 7% in 2010. Canadean predicts that the Russian beer market will return to growth, but not at anything like the pre-crisis levels. For the period 2011 to 2015, assuming no further rise in excise duty, or legislative restrictions on beer sales, Canadean predicts a CAGR of just under 4%.

Canadean’s Global Beer Trends report also includes a ranking of the world’s leading brewers. This shows that the four largest brewing groups (A-BInBev, SABMiller, Heineken, and Carlsberg) now account for a combined share of 42% of all beer sold worldwide. www.canadean.com

COCKTAIL MIXES AND NEW FLAVOURS SQUEEZE OUT ORANGE

According to a new report from beverage insight specialists Canadean entitled “Flavour Trends in Juice and Iced Tea Drinks”, the flavour dynamics of the juice, nectar, still drinks and iced tea markets are evolving rapidly as tastes shift from the traditional mainstay of orange to a more diverse and interesting range of blends and other flavours.

High orange juice concentrate prices and the financial downturn have accelerated this process as operators look to a plethora of mixed fruit combinations of two or three dif-

ferent flavours that offer more economical options. The new report shows that the share of orange has dropped to less than one in every five litres sold of juice, juice drinks and iced teas; just five years ago this figure was between 23 and 24%.

The abundance of fresh fruit vended on the street in much of Asia, Africa, the Middle East and Latin America has resulted in a bias towards juice and juice drink sales in the more developed parts of the world like West Europe and North America. With many of these

Top global flavours for juice, nectars, still drinks and iced tea in 2009 (Canadean).

markets showing the symptoms of maturing, it has been necessary for operators to offer a more varied assortment of flavours to maintain consumer interest in their products and to add value. This has contributed to the erosion of orange’s share and widened the representation of other flavours and cocktail fruit mixes and blends on the market.

New flavour innovation is not just aimed at reducing costs during times of high concentrate prices or developing new taste concepts, but also has a critical role of adding value. Adding value in mature markets is important and one example has been the development of the so-called “superfruit” segment. Flavours like acai, blueberry and pomegranate have been positioned as a source of natural enhancement without the addition of vitamins and minerals artificially.

Orange may be waning but the second most popular global flavour, lemon, is very much on the up. This can be accredited to lemon’s popularity as an iced tea in Asia and lemon’s success as an unpack-

aged still drink in India. The phenomenal rise of Limonata in Turkey and the popularity of lemon flavoured sweetened waters in Poland and other East European markets have been contributing factors. The pioneering work of Nongfushanquan in China in producing new vitamin variants of lemon still drinks in the fast rising Chinese market has further boosted lemon share. The sheer size of the Asian iced tea market is borne out by the fact that unflavoured, mainly green tea based products that make up almost 90% of volumes in the region, help this flavour grouping to third place with 10% of global sales.

Canadean’s report tracks the trends in flavour innovation and helps to highlight why although in the short term orange will not be deposed as the leading flavour, stakeholders in the fruit drinks industry will be less vulnerable to big hikes in orange juice concentrate prices. New flavour options provide immunity from such rises and make the industry less reliant on the once core orange flavour. www.canadean.com

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MARKETING REPORTS

ATTRACTIVE OUTLOOK FOR BEAUTY DRINK MARKET

The global market for beauty drinks is niche but growing, with demand being driven by an ageing time-poor population and a greater appreciation of the role that nutrition plays in beauty. A new study by leading food and drink consultancy Zenith International estimates that global sales of ready-to-drink beauty drinks reached 144 million litres in 2010, a 2.9% increase on 2009 and 29% up on 2006, taking overall global market value to €1.1 billion.

The Asia Pacific region leads the way, both in terms of consumption and innovation, with Japan as the largest national market worldwide.

Nutricosmetic or cosmeceuti-

cal beverages are available in a wide range of formats, from dairy to juices and waters, with product claims that are equally diverse.

“Beauty drinks were originally aimed at more mature women looking for anti-ageing products. Today, with broadening social pressure to look good, anti-ageing regimes are starting at an earlier age,” commented Zenith senior market analyst Charmaine Holmes.

“This has led to the introduction of brands targeting younger women, including some specifically for acne reduction in teenagers and for early skin care and protection among young adults. For more mature skins, we’ve come across

International beauty drinks market 2006-10 (Zenith International).

60 - Italian Food & Beverage Technology - LXIV (2011) may

International beauty drinks regions 2010 (Zenith International).

anti-wrinkle, skin firming and plumping products.”

Manufacturers have tended to use either skin “building blocks” like collagen, hyaluronic acid and ceramide as primary ingredients, or antioxidant compounds such as carotenoids. Recent innovations, however, have brought a host of new ingredients, such as porcine placenta and super oxide dismutase.

After a period of strong growth up to 2007, the past few years

have seen beauty drink market growth impacted by the global economic downturn, as companies reduced research and development spending and consumers felt constraints on their disposable income.

Nonetheless, Zenith forecasts that, as the global economy recovers, interest in beauty drinks will be reignited and the market is expected to reach 185 million litres by 2014. www.zenithinternational.com

PRIVATE LABEL BEERS GAIN SHARE IN WEST EUROPE

2009 has been a traumatic year for the beer sector in West Europe, with Canadean anticipating a drop of around 3% in overall volumes. Private label beers are expected to drop at a more modest rate of less than 1%. Beer is well represented in the on-premise and it is the sharp decline in bars and restaurants that has pulled the overall beer sector down. Private label beers are almost exclusively sold in supermarkets and have consequently been shielded from the full force of the downturn.

It is the level of beer volumes going through the on-premise that has contributed to the low level of private label penetra-

tion in the beer market; 7% penetration for beer compares to well over 20% for soft drinks. The size of many of the brewers in West Europe means that the leading beer brands are supported with significant marketing budgets and with so many strong beer brands present, private label has traditionally found it difficult to compete on price alone. Another feature of the marketplace has been the sizeable presence of discount brands, which have historically further handicapped the prospects for private label in the beer sector.

Private label share is not low in all markets however. In Spain

Penetration of private label beers in West Europe (Canadean).

it is as high as 15% while in France it reaches 17%. France in particular has a strong wine culture and it may be that beer is more likely to be viewed as a commodity. A common feature of both markets is the low level of duty levied on alcohol; this enables far more scope for price differentials and price positioning between branded and private label products.

On-premise share in France at 25% is considerably lower than the regional average. The volume sold through modern retailers is thus higher and so consumers are more exposed

to private label offerings than in many other markets.

The report concludes that whereas the threat to branded beers is not as pronounced as in the soft drinks arena, further growth in share is likely. This is in part due to the dramatic surge in hard discounter foot traffic and outlets during the recession and in part because the off-premise is significantly outperforming the on-premise.

Its findings also show that in terms of brands, private label collectively outsells every brand in both East and West Europe. www.canadean.com

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MARKETING REPORTS

STEVIA SWEETENS HEALTH TRENDS

Stevia has enjoyed a meteoric rise in popularity on the global stage over the past four years. A new study by leading food and drink consultancy Zenith International estimates that worldwide sales of stevia reached 3,500 metric tonnes in 2010, a 27% increase on 2009, taking its overall market value to US$285 million.

“As rising levels of obesity and diabetes continue to dominate headlines, there has never been so much emphasis on reducing our caloric intake as well as consuming healthier foods and beverages,” commented Zenith senior market analyst Anya Hembrough. “After persistent efforts by key producers, legislators worldwide

are finally giving the green light to this new zero-calorie sweetener.”

Originating from Paraguay, where stevia leaf has been valued for centuries because of its sweetening properties, stevia has been used as a sweetener in Japan and parts of South America for decades.

The high intensity sweetener offers a sweetening power some three hundred times that of table sugar, without adding any calories. Widely used as a table top sweetener, stevia is increasingly being recognised as an ingredient in finished products – in particular soft drinks – thanks to its versatility. However, it is the ingredient’s allnatural credentials which make

Global stevia market 2006-10 (Zenith International).

62 - Italian Food & Beverage Technology - LXIV (2011) may

Global stevia market by region 2010 (Zenith International).

it stand out from the crowd.

The turning point in stevia fortunes came in 2008 when steviol glycosides, the sweetening components of the leaf, were deemed to be safe and Rebaudioside A, one particular steviol glycoside, was granted GRAS (Generally Recognised as Safe) status in the United States. Since then, approval by legislators across the world has opened the door to new formulations and reformulations of foods and beverages with zero or reduced calorie content. Its status as a global

ingredient was secured with its incorporation into leading soft drink brands manufactured by Coca-Cola and PepsiCo. If the rise in stevia has been impressive to date, the future looks even more promising, with approval still pending in a number of regions, and European authorisation widely anticipated for later in 2011.

Zenith forecasts that the global market for stevia will reach 11,000 metric tonnes by 2014, equivalent to US$825 million by value. www.zenithinternational.com

ASIA HELPS BOTTLED WATER RIDE THE GLOBAL STORM

In terms of price, it is very difficult for bottled water to compete with tap or municipal water and consequently many commentators felt that waters would be particularly exposed to the global recession. Canadeanâ&#x20AC;&#x2122;s recently published Global Bottled Water Report however suggests that final year figures for 2009 may see the worldwide market for bottled water increase by around 2%. Although this does represent a slowdown, it is encouraging for the industry that the category can maintain growth in even the most testing of trading environments.

The market would have fared

significantly better if one discounts North America, which in 2008 dropped from double digit growth the year before into decline. In North America a combination of consumers switching to more economical filtered tap water and concerns over the environmental impact of bottled water have triggered the downturn in sales. In the US some government offices are banning packaged water from government offices and events while various other states are attempting to add bottled water taxes.

North America achot weather in certain important parts of

Share of the global packaged water market (Canadean).

China and intense price competition which has kept prices low. An improving economy is very significant and it is perhaps no surprise that the Chinese quarterly GDP growth rate was 8.9% year on year, which was 1.0% higher than Q2-09. There remains plenty of slack in the Asian market with per capita two and half times less than the global average.

With the help of Asia, the bottled water category seems to have ridden out the worst of

the global recession, but Canadean consultants do not expect the pre-recession growth rates to return. Canadean expect the water market to settle back down to a growth rate of 5% after 2009, a marked slowdown on the 7% seen in 2007 or the 9.5% jump in 2006. What will be encouraging for the water industry is that Canadean anticipate every region in the world to be registering water growth in 2010. www.canadean.com

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NEWS

LACTOSE THRESHOLDS IN LACTOSE INTOLERANCE AND GALACTOSAEMIA

Following a request from the European Commission, the EFSA Panel on Dietetic Products, Nutrition and Allergies (NDA) was asked to deliver a Scientific Opinion on lactose thresholds in lactose intolerance and galactosaemia.

Lactose is a disaccharide of glucose and galactose and the primary sugar of mam-

malian milk. Ingested lactose is hydrolysed by lactase, an enzyme of the microvillus membrane of the enterocytes, into its components, glucose and galactose, which are absorbed. If lactase activity is low or absent, undigested lactose may induce the symptoms of lactose intolerance.

Subjects with galactosaemia,

an inherited disorder of galactose metabolism, do not â&#x20AC;&#x153;tolerateâ&#x20AC;? lactose either, but their symptoms are more severe and differ widely from those of subjects with lactose intolerance.

LACTASE DEFICIENCY AND LACTOSE INTOLERANCE Primary lactase deficiency, also referred to as lactasenonpersistence (LNP), is genetically determined and it is a normal, developmental phenomenon characterised by the down-regulation of lactase activity, which occurs soon after weaning in most ethnic groups. LNP prevalence and the age of manifestation vary considerably amongst different ethnic populations.

In adults with LNP, undigested lactose reaches the colon where it is degraded to lactic acid, acetic acid, hydrogen and carbon dioxide by intestinal bacteria. Lactose maldigestion can elicit symptoms of lactose intolerance, such as abdominal pain, bloating, flatulence and diarrhoea.

However, lactose maldigestion will not lead to symptoms

64 - Italian Food & Beverage Technology - LXIV (2011) may

of lactose intolerance in all LNP subjects.

The most common tests used to measure the digestion of lactose are the hydrogen breath test and the lactose tolerance test. An analysis of polymorphisms of the lactase gene can add useful information.

LNP can be confirmed by determination of the lactase activity in a small bowel biopsy.

The diagnosis of lactose intolerance, however, is more difficult because it depends on self-reported symptoms (diarrhoea, abdominal cramping, audible bowel, flatulence, vomiting) not all of which can be assessed objectively. The only satisfactory treatment of lactose intolerance is a diet with reduced lactose content.

Lactose tolerance varies widely among individuals with lactose maldigestion.

The Panel notes that according to a recent systematic review most individuals diagnosed with lactose intolerance or lactose maldigestion can tolerate 12 g of lactose as a single dose (particularly if taken with food) with no or minor symptoms. Single doses of 24 g usually lead to appreciable symptoms.

There is some evidence that

many lactose maldigesters tolerate daily doses of 20 to 24 g of lactose if distributed throughout the day and consumed together with other nutrients. Consuming 50 g of lactose per day induces symptoms in the vast majority of lactose maldigesters and in many of these symptoms will be severe. There are a few studies with a small number of subjects with lactose maldigestion who self-reported abdominal symptoms and diarrhoea with lactose intakes below 12 g, in some cases with 3 to 5 g of lactose. The Panel notes that the testing procedure with daily increases of the lactose dose and the insufficient masking of the test solutions needs to be taken into account when interpreting the results.

Lactose intolerance prevalence is generally very low in young children and remains low into early adulthood among individuals of Northern European descent.

The Panel notes that there are not enough data on children

with lactose intolerance, but it appears that similar thresholds may exist as observed in adults with a similar variability in individual sensitivity.

The Panel conclude that a single threshold of lactose for all lactose intolerant subjects cannot be determined owing to the great variation in individual tolerances. Symptoms of lactose intolerance have been described after intake of less than 6 g of lactose in some subjects. The Panel concludes that the vast majority of subjects with lactose maldigestion will tolerate up to 12 g of lactose as a single dose with no or minor symptoms. Higher doses may be tolerated if distributed throughout the day.

GALACTOSAEMIA Instead Galactosaemia is caused by three different genetic enzyme defects in the metabolism of galactose.

Severe galactosaemia, if untreated, is accompanied by a potentially fatal impairment of hepatic and renal function and with cataracts in the newborn and the young infant, which is reversed by elimination of dietary galactose.

Despite lifelong dietetic management, there is retarded development and growth deficiency in most patients and ovarian insufficiency in most female patients. Galactosaemia can be suspected on the basis of clinical symptoms in a newborn or on the basis of newborn screening programmes which exist in many

European Countries.

The dietetic principle in the management of all types of galactosaemia is the elimination of all sources of galactose, including human milk, as far as possible, particularly in infants and young children. Dietetic management is started with lactose-free infant and later follow-on formulae with a lactose content â&#x2030;¤10 mg/100 kcal. In older infants, children and adults, foods containing milk or milk products or lactose as an ingredient must be avoided as far as possible so that the overall daily lactose intake will be about 25 mg/100 kcal.

The existing criterion of â&#x2030;¤10 mg lactose/100 kcal for labelling infant and follow-on formulae as lactose-free permits that these formulae can be safely used in the dietetic management of patients with galactosaemia. A precise threshold for galactose/ lactose intake below which adverse effects are not elicited cannot be given. Milk (beverages), in which lactose is (partially) enzymatically hydrolysed to glucose and galactose and from which the latter is not removed, are not suitable for patients with ga-

lactosaemia regardless of the residual lactose content.

CONSEQUENCES OF TECHNOLOGY OF LACTOSE REDUCTION IN FOODS Information on compositional changes resulting from the technological processes applied to remove lactose from products is limited. These changes might result in lower carbohydrate content and, in cases of ultrafiltration or chromatographic separation, also in small decreases in mineral content which are unlikely to be significant. The available evidence does not allow a scientific conclusion to be drawn on a possible effect of lactose on calcium absorption. No negative nutritional consequences can be expected from the consumption of lactose hydrolysed dairy products in either LNP or healthy people, if the only difference between conventional and lactose hydrolysed dairy products is the lactose content. The avoidance of conventional dairy products without supplementation or appropriate adaptation of dietary habits may result in low intakes of calcium, vitamin D and riboflavin.

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NEWS

HEALTHY FOOD IS GOOD FOR THE ENVIRONMENT A healthy diet also benefits the environment, according to a scientific study presented in Brussels by the Barilla Center for Food & Nutrition (BCFN).

The study “Double Pyramid: Healthy Food for people, sustainable food for the planet” indicates that foods with higher recommended consumption levels are also those with lower environmental impact. Contrarily, those foods with lower recommended consumption levels are also those with higher environmental impact.

The “Double Pyramid” model combines the well-known food pyramid with the environmental pyramid, based on an estimation of the environmental impact of each foodstuff in terms of generation of greenhouse gases (Carbon Footprint), consumption of water resources (Water Footprint), and use of territory (Ecological Footprint).

The study was presented during an open debate at the European Parliament, organised by the Barilla Center for Food & Nutrition and hosted by Paolo De Castro, member of the European Parliament (Italy). A large number of participants from the institutions, trade associations, businesses and civil society gathered to discuss the topic of “Healthy Food, Healthy Planet”.

“While we cannot stop the continuing evolution of the planet, we have a moral duty to suggest directions and make proposals so that we can interact

responsibly with it,” said Guido Barilla – Chairman of Barilla Group presenting the Barilla Center for Food & Nutrition.

Paolo de Castro explained the importance of the study: “The issue of food supply, fuelled in recent years by the exponential growth in demand, particularly in some areas of the world, is leading us onto dangerous ground. Food is destined to become an insufficient and costly resource. Today’s challenge is to increase productivity, with fewer resources and less pollution.”

Commenting on the economic and social implications of food and nutrition, Mario Monti, Economist and member of the BCFN Advisory Board, said: “Issues related to food and nutrition take on increasing importance in terms of their impact on the economy and society. We hope that our proposals and recommendations are taken into account by policy makers and that the BCFN becomes a privileged partner of public institutions”.

Renate Sommer and Christel Schaldemose, European Commission Director General Paola Testori Coggi (Directorate General for Health and Consumers) and Sue Davies, Chief Policy Advisor at consumer organisation Which?, exchanged views on how to promote healthy lifestyles, following an introduction

by Gabriele Riccardi, Professor of Endocrinology and Metabolic Diseases at the University

66 - Italian Food & Beverage Technology - LXIV (2011) may

of Naples and member of the BCFN Advisory Board.

“We have updated the Mediterranean dietary pattern, making it more suitable for modern lifestyles. In this perspective, the BCFN believes that the role of industry, which may offer easy to use products in line with relevant nutritional guidelines, is crucial”, Riccardi said.

“The BCFN Double Pyramid is a significant achievement because it demonstrates the coincidence, in one model, of two different but equally important goals: health and environmental protection. In other words, by making nutrition choices that are good for our health, we also can help reduce the environmental impacts of food”, said Barbara Buchner, director of the Climate Policy Initiative in Venice and member of the BCFN Advisory Board.

Antonio Tajani, Vice-President of the European Commission, responsible for Industry and Entrepreneurship, concluded the debate by giving a strong message of broad support for a comprehensive EU food and environmental policy, highlighting its potential contribution to the success of the EU 2020 Strategy.

Vice President Tajani added: “In a few weeks, the first meeting of the High Level Forum on the Food Supply Chain will held in Brussels under my chairmanship. We will discuss with fellow Commissioners, Ministers, MEPs and stakeholders the criticalities of the food chain. I am strongly convinced that a well-functioning food supply chain will ensure that the European agrofood sector is more competitive, innovative as well as sustainable”.

The Barilla Center for Food & Nutrition is a multidisciplinary think tank focusing on issues of food and nutrition and their relations to economics, medicine, diet, sociology and the environment.

The work of the Barilla Center for Food & Nutrition is backed by an authoritative Advisory Board composed of Barbara Buchner, Director of the Climate Policy Initiative in Venice, Jean-Paul Fitoussi and Mario Monti, economists, Gabriele Riccardi, endocrinologist, Camillo Ricordi, surgeon and scientist, Claude Fischler and Joseph Sassoon, sociologists, and Umberto Veronesi, oncologist.

IRON FORTIFICATION: A TOUGH CHALLENGE Iron is an essential trace element for both animals and humans, having an essential role in oxygen transport and storage and in redox reactions. A dietary deficiency of iron can cause anaemia and alterations in mental development, especially among susceptible groups such as women, young children and adolescents. Because iron deficiency is widespread throughout the world, it is a global public health concern.

The development of iron-fortified foods is one of the most cost-effective and appropriate long-term intervention strategies against iron deficiency.

However, the incorporation of

iron into complex systems such as food products can result in oxidation and precipitation, and thus reduced bioavailability. The oxidation of lipids, which often occur as emulsions within foods, is a key factor in the quality and shelf life of fortified foods.

There is therefore interest in iron salts that give good absorption without producing any oxidative and sensory changes in the food product. Milk proteins are able to bind iron ions and thus inhibit oxidative reactions in oil-in-water emulsions, thus acting as natural antioxidants. Food fortification with iron also involves protecting the iron against oxidation,

by controlling the reactivity of metallic ions by chelation.

Chelating agents currently used are ethylenediaminetetraacetic acid (NaFe-EDTA) or ferrous bisglycinate. These chelated iron forms can protect the iron against reaction with dietary components that inhibit absorption and can avoid cell oxidation and irritation of the gastroinstestinal surfaces.

The study “Oxidative stability of oil-in-water emulsions containing iron chelates: transfer of iron from chelates to milk proteins at interface” by GuzunCojocaru et al. and published in Food Chemistry evaluated the oxidative stability of oil-inwater emulsions containing iron chelates (NaFe-EDTA and ferrous bisglycinate) stabilised by two milk proteins, sodium caseinate and beta-lactoglob-

EVALUATION OF FURTHER 442 “GENERAL FUNCTION” HEALTH CLAIMS EFSA’s NDA Panel (Panel dealing with Dietetic Products, Nutrition and Allergies) has published the outcome of the evaluations of a fourth series of “general function” health claims proposed for use on food products. The 442 claims assessed relate to health relationships in such areas as: protection against oxidative damage to body cells, contribution to either cognitive or bowel function; and maintenance of normal blood cholesterol levels. These opin-

ions will help inform future decisions of the European Commission and EU Member States which are responsible for the authorisation of the claims. EFSA will finalise the evaluation of the remaining 600 “general function” health claims which need to be assessed by the next June.

“Experts on the Panel have completed the evaluation of about 80% of ‘general function’ health claims, excluding the so-called ‘botanical’ claims, and are committed to

finalising the remaining claims by the agreed deadline,” said dr. Juliane Kleiner, head of EFSA’s NDA Unit.

Claims evaluated with a favourable outcome include the relation between: walnuts and improved function of blood vessels; the antioxidant effects of polyphenols found in olive oil on LDL cholesterol; and the relation between caffeine and alertness and caffeine and increased physical endurance.

The experts also conclude that a number of claims based on

ulin. Lipid oxidation was monitored over seven days using the peroxide value and the thiobarbituric acid reactive substances index. The impact of iron interaction with the emulsion interface was also examined. Both stabilised emulsions were more oxidised with Fe-bisglycinate or ferrous sulphate than with NFfeEDTA. Sodium caseinate reduced oxidation kinetics, attributed to the phosphate groups that had more affinity for iron ions than carboxylate residues.

The nature of both protein and iron salts had a critical role in the oxidative stability of emulsions enriched in iron. Competition for iron complexation between the protein functional groups and chelated salt ions appeared to be a key factor in oxidation.

FSTA

the replacement of certain nutrients were supported by sufficient scientific evidence including: the replacement of digestible starch by resistant starch to lower the increase of blood glucose levels after meals; the replacement of saturated fatty acids with mono- and polyunsaturated fatty acids to maintain normal blood cholesterol levels; as well as the role of a range of sugar replacers (e.g. xylitol or sorbitol) in maintaining tooth mineralisation or lowering the increase of blood glucose levels after meals.

As for previous evaluations, many of the unfavourable

Italian Food & Beverage Technology - LXIV (2011) may -

67

NEWS

opinions in this series were linked to the poor quality of the information provided to EFSA. Information gaps included, for instance: the inability to identify the specific substance on which the claim is based; the lack of evidence that the claimed effect is indeed beneficial to the maintenance or improvement of body functions; or the lack of precision regarding the health claim being made. In addition, some claims were outside the scope of the current legal framework.

EFSA and its scientific ex-

perts are pursuing dialogue with stakeholders to further explain their work and to provide applicants with additional guidance on preparing applications. Following consultations carried out in 2010, EFSA has launched three additional on-line consultations on guidance for health claims related to: 1) bone, joint and oral health 2) oxidative damage and cardiovascular health, and 3) satiety, weight management and blood glucose concentrations.

EFSA ASSESSES THE SAFETY OF FOOD IRRADIATION EFSA’s scientific experts have updated scientific advice on the safety of irradiation of food – a process which can be used to destroy bacteria that cause food poisoning.

In its comprehensive advice to EU policy makers, EFSA’s BIOHAZ Panel looked at the efficacy and microbiological safety of the process, and EFSA’s CEF Pane looked at possible risks arising from the formation of several chemical substances as a result of food irradiation.

EFSA’s experts conclude that there are no microbiological risks for the consumer linked to the use of food irradiation.

The practice of irradiation, although effective, should be considered only as one of several processes which can reduce

the presence of pathogens in food. They say irradiation should be part of an integrated food safety management programme to protect consumers, which includes good agricultural, manufacturing and hygienic practices. The experts state that most of the substances formed in food by irradiation are also formed during other types of food processing, with levels comparable to those arising, for instance, from the heat treatment of foods.

They note that only a very limited quantity of food consumed in Europe is irradiated today.

The only new evidence pointing to possible adverse health effects concerns some recent studies reporting neurological problems in cats fed exclusively with animal feed which had

68 - Italian Food & Beverage Technology - LXIV (2011) may

been irradiated at extremely high doses. These effects were found only in cats. However, neither the causes nor the mechanism which could explain the development of the neurological problems observed are clarified in these studies. Further research would be required to assess the possible relevance of these studies for human health.

The Panels recommend that decisions on foods which can be irradiated and on the doses used should not be based only

on predefined food categories, as is currently the case, but also on factors such as: the bacteria concerned, the level of bacterial reduction required, whether the food is fresh, frozen, dried, or on the food’s fat or protein content. They also say that decisions on the type of food which can be irradiated should also take into account the diversity of food products nowadays available to consumers such as ready-toeat foods.

WHAT IS FOOD IRRADIATION? Food irradiation is a process which can be used to kill bacteria that cause food poisoning such as salmonella or campylobacter.

It can also delay fruit ripening, and help stop vegetables such as potatoes and onions from sprouting. In the EU, all foods or ingredients of foods that have been irradiated must be labelled as ‘irradiated’ or ‘treated with ionising radiation’ in order to allow consumers to make an informed choice. Irradiated food should not be confused with the possible radioactive contamination of foods following nuclear incidents. Irradiating food does not make it radioactive.

THE EXPORT OF MADE-IN-ITALY TECHNOLOGY ON THE UPSWING An overview of the last solutions on the beverage producing and packaging sector will be displayed at the next SIMEI, the international enological and bottling equipment exhibition, at its 24th edition from 22nd to 26th November 2011 in Rho (Milan). These are some of the trends that characterize the production of bottling machines: versatility and flexibility

to suit the different products and containers and to meet the requirement of format change; personalization to satisfy each customer requirements; automation and computerization in order to make the management of a crucial phase of the beverage sector always easier.

Good news from trading as to made-in-Italy bottling and wine-making machinery sector:

it is actually almost 1.2 billion EURO the export total value in 3rd quarter 2010, what allows to estimate with a good approximation the year’s closing.

Compared to the same period of the last year – 1 billion EURO – statistical data actually point out a recovery of our technology export of 20%, and we can think that the performance of this year will be more than 1.4 total billion of 2009, a year during which the global economic crisis has surely taken

more its toll, so much so that this result had made the value drop worse – almost -18% than 2008 –, a drop that had begun even if slightly (almost -2% than 2007) in 2008.

Very important the result reached by the bottling sector in its entirety – machines “to fill, to close, to cap, to label and to capsulate” – that with a value of almost 766 million EURO (Istat data – January/September 2010) on the one hand represents alone the 65% of the

whole trade flow, on the other hand exceeds 24% the value reached in the same period in 2009 (616 million EURO), that on the contrary had lost 28% of the value compared with 2008 (852 million).

Having a look then at the destinations of our machines in this sector, China comes to the fore, that with a purchasing value of almost 125 million EURO (data January/September 2010) not only once again proved to be also in 2010 the first export des-

tination of bottling machines, but almost even “doubles” the result reached the last year (67 million EURO, data January/ September 2009). In 2008, it was the fourth market for our export, even if it had made -10% compared to the previous year.

If United States and France – traditional destinations for our machines – remain in the first four positions, Brazil comes forward, that with almost 45 million EURO comes third. www.simei.it

INTERNATIONAL EVENTS IN ITALY 5 - 7 October 2011 - 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 5 - 7 October 2011 - Cesena (FC): Macfrut, int. fruit processing show. Cesena Fiera - Via Dismano 3845 - 47023 Cesena - FC - Italy - Tel. +39 0547 317435 - Fax +39 0547 318431 e-mail: info@macfrut.com 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 25 - 26 October 2011 - Verona: Save, int. show on automation and instrumentation. E.I.O.M. Ente Italiano Organizzazione Mostre - Viale Premuda 2 - 20129 Milano - Tel. +39 02 55181842 - Fax +39 02 55184161 - e-mail: eiom@eiomfiere.it 22 - 26 November 2011 - Rho (MI): Simei, int. beverage and wine industry show. Simei - Via San Vittore al Teatro 3 20123 Milano - Italy - Tel. +39 02 7222281 - Fax +39 02 866226 - e-mail: info@simei.it 18 - 19 January 2012 - Bologna: MarcabyBolognaFiere, conference-show for private labels. BolognaFiere - Viale della Fiera 20 - 40127 Bologna - Italy - Tel. +39 051 282111 - Fax +39 051 6374004 - e-mail: marca@bolognafiere.it 28 February - 3 March 2012 - Rho-Pero (MI): Ipack-Ima, int. packaging, food processing and pasta exhibition. IpackIma - Corso Sempione 4 - 20154 Milano - Italy - Tel. +39 02 3191091 - Fax +39 02 33619826 - e-mail: ipackima@ipackima.it 1 - 4 April 2012 - Verona: VinItaly+Enolitech, int. wine show. Veronafiere - Viale del Lavoro 8 - 37135 Verona - Tel. +39 045 8298111 - Fax +39 045 8298288 - e-mail: info@veronafiere.it 1 - 4 April 2012 - Verona: SOL, int. olive oil show. Veronafiere - Viale del Lavoro 8 - 37135 Verona - Tel. +39 045 8298111 - Fax +39 045 8298288 - e-mail: info@veronafiere.it 7 - 10 May 2012 - Parma: Cibus, int. food show. Fiere di Parma - Via Rizzi 67/A - 43031 Baganzola - PR - Italy - Tel. +39 0521 996206 - Fax +39 0521 996270 - 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 11 - 14 June 2013 - Rimini: Packology, int. packaging industry show. Rimini Fiera - Via Emilia 155 - Rimini - Tel. +39 0541 744111 - Fax +39 0541 744255 - e-mail: riminifiera@riminifiera.it

Italian Food & Beverage Technology - LXIV (2011) may -

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Address ...........................................................................................................

City ...................................................................... State .................................

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J food industry supplier

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ADVERTISER INDEX Akomag - Soragna .........................................................................................37

Metalnova - Parma................................................................................ cover 4

Atlas Filtri - Limena ......................................................................................51 Pellacini - Sala Baganza ........................................................................ cover 3 Bruno Wolhfarth - Sordio............................................................................33

Chiriotti Editori - Pinerolo ..........................................................................70 Cosmapack International - Polignano a Mare...........................................21

Fava Artemio & C. - Collecchio ..................................................................45

Simei - Milano ...............................................................................................57 Speciale - Giarre ............................................................................................41

Tosa - Cassano Belbo ............................................................................. cover 1

Fimer - Canelli ....................................................................................... cover 2

Interpack - D端sseldorf (D) ...........................................................................47

Lita - Poirino ..................................................................................................31

Velo Acciai - San Zenone degli Ezzelini.........................................................2

Water Systems - Verduno ...............................................................................1

COMPANY INDEX Altech .................................................................................39

Mimi...................................................................................43

Atlanta Stretch ...................................................................42

PE.DI..................................................................................36

Bett Sistemi .......................................................................50

Reda ...................................................................................32

BRB Globus .......................................................................38

Sacmi Imola .......................................................................46

Etipack ...............................................................................38

Sidel Group ........................................................................40

FBF .....................................................................................32

Sifa .....................................................................................36

Fimer ..................................................................................35

SMI Group .........................................................................44

Framax ................................................................................34

TMG Impianti ...................................................................42

Manifattura Tubi Gomma .................................................48

Velo Acciai..........................................................................48

Maselli Misure ...................................................................49

Ygros...................................................................................51

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ITALIAN FOOD & BEVERAGE TECHNOLOGY

n. 64 - May 2011 ISSN 1590-6515

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