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DEPARTMENTS

March 2015 Number 79

5 - RESEARCH Broccoli: anti-cancer benefits and improved shelf life - Heat and pressure treatment may affect allergenic proteins in peanuts - Nut consumption linked to lower the risk of pancreatic cancer in women - Whey protein as a fat replacement - Scientifically proven the emulsifying properties of canola protein - Neocandenatone, the new pigment for candy - Seafood-like flavour from seaweed by-products - Antimicrobial edible films inhibit pathogens in meat - Improving gut microbiota with white bread - Effect of lowering the glycemic load with canola oil - Cocoa extracts against Alzheimer’s disease - Okra extracts may increase ice cream shelf-life - Tannic acid has potential to reduce allergenicity of peanuts - Improvement of maize bread quality by lactic acid bacteria fermentation - Annatto tocotrienol may fight osteoporosis 14 - FOOD PROCESSING FBF technology at work - Dispensing systems for ice cream and food products - The Pigo’s mission and philosophy - Mixing processes - Natural products for food pathogen control 20 - MILK AND CHEESE EQUIPMENT Cutting solutions for cheese - Moulding machines - Stretching machine 24 - BAKERY AND CONFECTIONERY A new custom line for baking products - Complete drying solutions for the confectionery industry - Stone grain mills - Baking solutions 28 - PACKAGING EQUIPMENT Big solutions for small portions - Multifunctional robotic operator - Bag water chiller 30 - BEVERAGE PROCESSING New generation of automatic premix unit 32 - FILLERS & CAPPERS Recycling: bottle washing machine - Innovation in volumetric filling 36 - LABELLING & CODING Labelling technology for the food sector - Wine labelling applications - Multistation labeller 38 - MATERIAL HANDLING Automatic can twist - Camera control systems for cans and seams - Vacuum Transfer Systems 42 - ANCILLARY EQUIPMENT Sanitation and drying of conveyor belts - Filters and pumps - Speed reducers and variators 44 - NUTRITION The curcumin’s health-promoting benefits - Raw garlic consumption as a protective factor for lung cancer - Obesity may alter our taste - Immune and cardiovascular benefits from blueberry powder - Probiotics in the prevention of children’s throat infection - Oranges versus orange juice: which one might be better for your health? - Controlling obesity with potato extract 50 - CONSUMER TRENDS Softer stance being taken for spotlight health claims - Taste is not everything for ice cream Busy Italians consider ice cream as a relaxation therapy - Germany’s feel for tasty yoghurt - Instore bakeries: US market trends - Nuts and seeds on the rise in Italy 58 - PRODUCT TRENDS The wine market for 2015: stable global demand - Clear Label leads top 10 food trends for 2015 - New ingredients shape future of ready meals market - Non-alcoholic drinks market: trends and forecast - 9 innovation themes for juice drinks 70 - PACKAGING TRENDS Strong growth for bioplastics production capacities - US demand for cups & lids - The European market for flexible packaging - The converted flexible packaging market in Europe 76 - MARKETING REPORTS Europe soups market still grows - German ice cream market is the most valuable in Europe USA will remain leader in nutraceutical ingredients - Factors driving change of preserved food in China - Global demand for salt to reach 325 million tons - Trust is key in growing US meat market 84 - NEWS & TECHNOLOGY Biotech crops show continued growth - Organic vs. conventional milk, which are the differences?

- Herbs and spices: a useful approach to reducing salt content in soup - Biggest food and drink buyers and sellers of 2014 - Aquaculture can grow faster, raising micronutrient supply from fish - Conference on grains for feeding the world at Expo 2015 in Milan - Ipack-Ima part of the EXPO 2015 - Tuttofood 2015, more than 2,500 exhibitors espected 96 - ADVERTISER & COMPANY INDEX

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RESEARCH

Broccoli: anti-cancer benefits and improved shelf life

Researchers from the University of Illinois (USA) may have discovered how to maximise the cancer-fighting power of broccoli, according to a study at the University of Illinois. The researchers first used methyl jasmonate (MeJA), a non-toxic plant-signal compound (produced naturally in plants) to increase the broccoli’s anti-cancer potential, which they sprayed on the broccoli about four days before harvest. When applied, MeJA initiates a gene activity associated with the biosynthesis of glucosinolates (GS), which are compounds found in the tissue of broccoli and other brassica vegetables such as cauliflower, cabbage, and kale. Glucosinolates have been identified as potent cancer-preventative agents because

of their ability to induce detoxification enzymes that detoxify and eliminate carcinogens from the body.

However, the researchers found that MeJA may also lead to plant decay and reduction of shelf life after harvest; they therefore tried using the recently developed compound 1-methylcyclopropene (1-MCP). They applied the compound after harvesting the same broccoli that had already been treated with MeJA before harvest, which stopped or dramatically slowed down the decay process. Like MeJA, 1-MCP is a non-toxic compound naturally produced in plants, although synthetic forms can be produced.

The researchers stressed that both MeJA and 1-MCP treatments re-

quired very small amounts of the compounds. The use of these treatments could make a great impact on global dilemmas such as food security issues and health costs, with the treatments providing a preventative approach to medical costs associated with degenerative diseases. They could also help prolong food stability, resulting in less waste. Fi-

nally, any mechanism to improve people’s health, especially later in life, is a benefit to food security.

Rssl.com

Heat and pressure treatment may affect allergenic proteins in peanuts The heat and pressure when applied to roasted peanuts lead to an allergic reaction to proteins significantly reduced.

These are the findings of the new study published in Food Chemistry and

carried out at the U.S. Department of Agriculture (USDA) by the chemist Maleki et al.

Previously, Maleki had found that while people generally eat peanuts that have been roasted or

Italian Food & Beverage Technology - LXXIX (2015) march -

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boiled, the extracts that are commonly used to diagnose peanut allergies are from raw peanuts. She and colleagues also have shown that roasting-induced side reactions, such as browning, increased the amount of antibody that recognizes and binds to major allergenic proteins (allergens), when compared to the amount that binds to allergens from raw peanuts.

The process the researchers used to apply heat and pressure is called autoclaving. It involves a higher moisture environment - similar to steaming or boiling - than roasting. As a result, autoclaving does not initiate the browning effect that comes with roasting. The less allergenic reaction to the peanuts exposed to heat and pressure was confirmed by skin-prick tests.

The experiments also showed that in the autoclave-treated peanut samples, proteins became unfolded, which makes them easier to digest. Although further studies are needed to assess the clinical relevance of

the findings, the researchers concluded that autoclaving at 2.56 bars for 30 minutes produces a sig-

nificant decrease of antibody-binding capacity of peanut allergens. www.journals.elsevier.com

Nut consumption linked to lower the risk of pancreatic cancer in women Increasing nut intake has been associated with reduced risk of diabetes mellitus, which is a risk factor for pancreatic cancer.

American researchers from Harvard Medical School prospectively followed 75,680 women in the Nurses’ Health Study, and examined the association between nut consumption and pancreatic cancer risk. Participants with a previous history of cancer were excluded.

Nut consumption was assessed at baseline and updated every 2 to 4 years.

Relative risks (RRs) and 95% confidence intervals (95% CIs) were estimated using Cox proportional hazards models.

This study was published on-line on British Journal of Cancer.

Researchers documented 466 incident cases of pancreatic cancer. After adjusting for age, height, smoking, physical activity, and total energy intake, women who consumed a 28-g (1 oz) serving size of nuts ≼2 times

6 - Italian Food & Beverage Technology - LXXIX (2015) march

per week experienced a significantly lower risk of pancreatic cancer (RR, 0.65; 95% CI, 0.470.92; P for trend=0.007) when compared with those who largely abstained from nuts. The results did not appreciably change after further adjustment for body mass index (BMI) and history of diabetes mellitus (RR, 0.68; 95% CI, 0.48-0.95; P for trend=0.01). The in-

verse association persisted within strata defined by BMI, physical activity, smoking, and intakes of red meat, fruits, and vegetables.

In conclusion, frequent nut consumption is inversely associated with risk of pancreatic cancer in this large prospective cohort of women, independent of other potential risk factors for pancreatic cancer. www.nature.com

Whey protein as a fat replacement A study reported in Food Research International suggests that microparticulated whey protein (MWP) could be used as a replacement for fat in reduced calorie sauces and dressings.

The researchers from University of Massachusetts examined the influence of solution composition (pH and salt) and processing (homogenization

and heating) on the properties of MWP (0-20%) suspensions.

Amongst the findings were that high-pressure homogenisation (6,000 psi, 1 pass) of MWP suspensions significantly reduced protein particle size and improved the stability to sedimentation. The lightness and viscosity of the suspensions increased with MWP concentration,

RESEARCH

which was attributed to the influence of the protein particles on light scattering and fluid flow. Thermal treatment (90°C for 5 min) of MWP suspensions increased their viscosity, which was attributed to aggregation of the protein particles induced by thermal denaturation.

Such large aggregates formed after heating proved to be highly unsta-

ble to sedimentation, and this would limit their use in low viscosity food and beverage products.

The researchers report that addition of calcium chloride (10 mM) to these heated systems did not cause significant changes in suspension rheology, and this is assumed to be due to the existing denaturation of the MWP; the electrical characteristics of the MWPs were similar to those of protein-coated fat droplets, going from positive at low pH to negative at high pH. Overall, this study highlights conditions where MWP can be used as a fat mimetic in low calorie food emulsions such as sauces, dressings, and desserts.

demonstrates the comparable emulsifying properties (forming or stabilizing) of some canola proteins to commercially available SPI, suggesting the potential use of canola proteins in food applications. www.sciencedirect.com

Neocandenatone, the new pigment for candy

www.sciencedirect.com

Scientifically proven the emulsifying properties of canola protein Australian researchers published in LWT - Food Science and Technology a study where canola protein albumin fraction, globulin fraction, and canola protein isolate (CPI) were compared to commercial soy protein isolate (SPI) in terms of their emulsifying properties at various pH values.

The globulin fraction has

average emulsion droplet size at both pH 4 and 7.

The stability of canola protein based emulsions were comparable to those of SPI based emulsions at most pH values (except the emulsion stabilized by the CPI at pH 4), with no significant (p>0.05) changes in droplet size during storage for up to 7 days at room temperature. These emulsions, however, experienced separation into the emulsion and serum phases after 24-h storage at room temperature with the exception of CPI- and SPI-stabilized emulsions at pH 9.

In conclusion, this study

higher emulsifying capacity (EC), higher emulsifying activity index (EAI), and the droplet size of emulsions stabilized was consistently smaller irrespective of pH compared to albumin fraction or CPI. In comparison to SPI, globulin fractions also have higher EC at all pH values tested, higher EAI at acidic pH, and smaller or comparable

Mexican researchers have identified the neocandenatone, a new purple pigment that is present in the heartwood of Dalbergia congestiflora, characterized by an “excellent integration and stability� in matrices for both gelatin gummies and hard candies. The study was published in the Food Research International Journal.

Researchers prepared three pigment samples with different neocandenatone concentrations: crude extract, degreased extract and pure pigment,

fraction A, B and C, containing 6.95, 70.55, and 98.00% neocandenatone, respectively.

None of the three fractions showed mutagenicity using the Ames test with Salmonella typhimurium strains TA98, TA100, and TA102, and these fractions were not genotoxic according to the micronucleus test. Fraction B was selected to pigment gelatin gummies at 0.007, 0.014, 0.028, and 0.031% and hard candies at 0.025, 0.05 and 0.075% w/w. As a comparison, a commercial anthocyanin (3% enocya-

Italian Food & Beverage Technology - LXXIX (2015) march -

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nin) was used to prepare the gummies (0.025, 0.05, 0.062, and 0.1%) and hard candies (025, 0.05, and 0.1%). The H° values for gummies ranged from 1.78 to 65.64° and 7.19 to 45.54° for neocandenatone and anthocyanin, respectively, while those for hard candies ranged from 33.64 to 62.52° and 25.31 to 68.16° for neocandenatone and anthocyanin, respectively.

The concentration of neocandenatone in selected samples of gummies (63.3% sugars w/w) and hard candies (80% sugars w/w) showed no significant differences (p > 0.05) over 2 months. In contrast, the enocyanin con-

centration decreased following first-order kinetics in both gummies (k = 0.104 w−1) and hard candies (k = 0.084 w−1).

Seafood-like flavour from seaweed by-products Researchers from Thailand revealed that it is possible to isolate seafood-like flavours for industrial use from the waste streams of sea-

weed agar production via the production of seaweed protein hydrolysates. The study was published on Food Chemistry journal.

An enzymatic bromelain seaweed protein hydrolysate (eb-SWPH) was characterised as the precursor for thermally processed seafood flavour; seaweed (Gracilaria fisheri) protein after agar extraction was hydrolysed using bromelain (enzyme activity = 119,325 U/g) at 0-20% (w/w) for 0.5-24 h.

8 - Italian Food & Beverage Technology - LXXIX (2015) march

Optimal hydrolysis conditions were determined using response surface methodology.

The proposed model took into account the interaction effect of the enzyme concentration and hydrolysis time on the physico-

chemical properties and volatile components of eb-SWPH. The optimal hydrolysis conditions for the production of eb-SWPH were 10% bromelain for 3 h, which resulted in a 38.15% yield and a 62.91% degree of hydrolysis value. Three free amino acids, arginine, lysine, and leucine, were abundant in the best hydrolysate.

10 volatile flavours of the best eb-SWPH were identified using gas chromatography/mass spectrometry. The predominant odourants were hexanal, hexanoic acid, nonanoic acid, and dihydroactinidiolide.

The thermally processed seafood flavour produced from eb-SWPH exhibited a roasted seafood-like flavouring.

Antimicrobial edible films inhibit pathogens in meat Researchers at the College of Agricultural Science in Pennsylvania State University have conducted a deep study into the potential efficacy of edible films currently used to seal in and preserve the flavour, freshness and colour of food products.

These may also have the potential to improve the

safety and quality of meat, through incorporation of essential oils or nanoparticles.

The study evaluated the microbiological action of four agents - essential oils of rosemary and oregano, and nanoparticles of zinc oxide and silver - in meat and poultry, and the effectiveness of pullulan films incorporat-

RESEARCH

ing these materials in inhibiting pathogens. Work was performed in three stages. First initial pathogens were treated with 2% of one of the four compounds and their survival rate assessed; subsequently, four modified pullulan films, each containing one agent, were created and their antimicrobial activity assessed, and finally, a selection of meat and poultry products were treated with the films, vacuum packed and then bacterial growth assessed during refrigerated storage for a period of up to three weeks.

It was found that use of the films led to a significant inhibition of growth, suggesting that such films have potential as a novel but effective means of delivering antimicrobial agents to meats. The bacteria-killing action of the films is both longer lasting and more effective than liquid applications; the films adhere to the meat, allowing the incorporated antimicrobials to slowly dissolve into the surface. However, the researchers caution that these films are at present unlikely to replace the plastic packaging currently used, due to limitations in oxygen-impermeablity, and noted that further research is required into the effects of adding these compounds to the films on their mechanical properties.

Improving gut microbiota with white bread Several studies have addressed the use of dietary fibers in the modulation of intestinal microbiota; however, information about other highly correlated components in foods, such as polyphenols, is scarce.

Thus, with the aim to explore the association between the intake of fib-

frequency questionnaire (FFQ); quantification of microbial populations in feces was performed by quantitative PCR. A negative association was found between the intake of pectins and flavanones from oranges and the levels of Blautia coccoides and Clostridium leptum. By contrast, white bread, providing hemicellulose and resistant starch, was directly associated with Lactobacillus.

Because some effects on

intestinal microbiota attributed to isolated fibers or polyphenols might be modified by other components present in the same food, future research should be focused on diet rather than individual compounds.

Effect of lowering the glycemic load with canola oil Despite their independent cardiovascular disease (CVD) advantages, effects of a-linolenic acid (ALA), monounsaturated fatty acid (MUFA), and low-glycemicload (GL) diets have not been assessed in combination.

Research-

ers from Canada therefore determined the combined effect of ALA, MUFA, and low GL on glycemic control and CVD risk factors in type 2 diabetes.

The study published on Diabetes Care journal was a parallel design, rand-

ers and polyphenols from a regular diet and fecal microbiota composition, a group of Spanish researchers has investigated it in 38 healthy adults.

The results of study are published in the Journal of Agricultural and Food Chemistry.

Food intake was recorded using an annual food

Italian Food & Beverage Technology - LXXIX (2015) march -

9

omized trial wherein each 3-month treatment was conducted in a Canadian academic center between March 2011 and September 2012 and involved 141 participants with type 2 diabetes (HbA1c 6.5-8.5% [48-69 mmol/mol]) treated with oral antihyperglycemic agents. Participants were provided with dietary advice on either a low-GL diet with ALA and MUFA given as a canola oil-enriched bread supplement (31 g canola oil per 2,000 kcal) (test) or a whole-grain diet with a whole-wheat bread supplement (control). The primary outcome was HbA1c change; secondary outcomes included calculated Framingham CVD risk score and reactive hyperemia index (RHI) ratio.

As a result, 79% of the test group and 90% of the control group completed the trial. The test diet reduction in HbA1c units of 20.47% (25.15 mmol/mol) (95% CI 20.54 to 20.40% [25.92 to 24.38 mmol/mol]) was greater than that for the control diet (20.31% [23.44 mmol/mol] [95% CI 20.38 to 20.25% (24.17 to 22.71 mmol/mol)], P = 0.002), with the greatest benefit observed in those with higher systolic blood pressure (SBP). Greater reductions were seen in CVD risk score for the test diet, whereas the RHI ra-

tio increased for the control diet.

In conclusion, a canola oil-enriched low-GL diet improved glycemic con-

trol in type 2 diabetes, particularly in participants with raised SBP, whereas whole grains improved vascular reactivity.

Cocoa extracts against Alzheimer’s disease Alzheimer’s disease (AD) is the most common age-related neurodegenerative disorder, characterized by pathological aggregates of amyloid peptide-β (Aβ) and tau protein. Currently available therapies mediate AD symptoms without modifying disease progression. Polyphenol-rich diets are reported to reduce the risk for AD. Researchers at the School of Medicine at Mount Sinai (USA) published a study in the Journal of Alzheimer’s Disease (JAD) where the AD disease-modifying effects of cocoa, a rich source of flavanols, were investigated. They hypothesized that cocoa extracts interfere with amyloid-β oligomerization to prevent synaptic deficits.

Researchers tested the effects of three different cocoa extracts, viz. Natural, Dutched, and Lavado extracts, on Aβ42 and Aβ40 oligomerization, using photo-induced cross-linking of unmodified proteins technique.

10 - Italian Food & Beverage Technology - LXXIX (2015) march

To assess the effects of cocoa extracts on synaptic function, they measured long term potentiation in mouse brain hippocampal slices exposed to oligomeric Aβ.

The results indicate that cocoa extracts are effective in preventing the oligomerization of Aβ, with Lavado extract being most effective. Lavado extract,

but not Dutched extract, was effective in restoring the long-term potentiation response reduced by oligomeric Aβ.

In conclusion, they findings indicate that cocoa extracts have multiple disease-modifying properties in AD and present a promising route of therapeutic and/or preventative initiatives. http://www.j-alz.com/vol41-2

Okra extracts may increase ice cream shelf-life News uses for okra extracts come in sight. In fact, a new study in the Journal of Food Science, published by the Institute of Food Technologists (IFT) shows how okra extracts can be used as a stabilizer in ice cream.

Ice cream quality is highly dependent on the size of ice crystals; as ice cream melts and refreezes during distribution and storage, the ice crystals grow in size causing ice cream to become courser in tex-

ture, which limits shelf life. Stabilizers are used to maintain a smooth consistency, hinder melting, improve the handling

RESEARCH

properties, and make ice cream last longer.

In this study, the effects of varying concentrations (0.00, 0.15, 0.30, and 0.45%) of okra cell wall (OKW) and its corresponding water-soluble polysaccharide (OKP) on the physical characteristics of ice cream were determined; ice cream mix viscosity was measured as well as overrun, meltdown, and consumer acceptability. Ice recrystallization was determined after ice cream was subjected to temperature cycling in the range of −10° to −20°C for 10 cycles.

Mix viscosity increased significantly as the concentrations of OKW and OKP increased. The addition of either OKW or OKP at 0.15 to 0.45% significantly improved the melting resistance of ice cream. OKW and OKP at 0.15% did not affect sensory percep-

tion score for flavour, texture, and overall liking of the ice cream. OKW and OKP (0.15%) reduced ice crystal growth to 107 and 87%, respectively, as compared to 132% for the control (0.00%).

Thus, the results suggested the potential use of OKW and OKP at 0.15% as a stabilizer to control ice cream quality and retard ice recrystallization. OKP, however, at 0.15% exhibited greater effect on viscosity increase and on ice recrystallization inhibition than OKW. In conclusion, this study found that water extracts of okra fiber can be prepared and used to maintain ice cream quality during storage. These naturally extracted stabilizers offer an alternative food ingredient for the ice cream industry as well as for other food products.

Tannic acid has potential to reduce allergenicity of peanuts A phytochemical compound called tannic acid may be an effective scavenger of peanut allergens, according to a study by U.S. Department of Agriculture (USDA) scientists.

The study was conducted

by Agricultural Research Service (ARS) food technologist Si-Yin Chung and support scientist Shawndrika Reed, in the agency’s Food Processing and Sensory Quality Research Unit in New Orleans, Loui-

siana. ARS is USDA’s chief intramural scientific research agency.

The researchers wanted to see if tannic acid can react with peanut allergens in a way that would help reduce or prevent allergic responses that are induced when people accidentally ingest peanut residues contained in food products. Tannic acid, or tannin, is a phenolic antioxidant commonly found in legumes, coffee, tea, and certain tree barks. It has been shown to bind to allergenic protein fragments.

Chung and his colleagues studied whether mixing tannic acid with major peanut allergen proteins (Ara h 1 and Ara h 2) would form stable complexes (pellets) that could prevent release of the peanut allergens in the human stomach and gut. If so, the allergen complexes could be excreted and an allergic reaction could be reduced or possibly prevented. Allergic reaction occurs when an antibody called immunoglobulin E binds to the allergenic protein fragments, leading to the release of histamines.

For the study, Chung mixed four different levels of tannic acid in peanut butter extract. The pellets that were formed and collected were each tested in a solution at the acidic lev-

el of the human stomach (pH 2) and then in another solution at the alkaline level of the intestines (pH 8).

The solutions were analyzed for allergens that might be released from the pellets under those pH conditions. Results showed that the pellets formed at tannic acid concentrations greater than 0.5 milligrams per milliliter of peanut butter extract did not release major peanut allergens at either pH level.

The study shows that tannic acid holds promise as a scavenger that binds to allergenic peanut proteins and keeps those proteins from being released in the stomach and gut after ingestion.

Read more about this research in the July 2014 issue of Agricultural Research magazine. http://www.ars.usda.gov/is/ AR/archive/jul14/peanuts0714. htm

Italian Food & Beverage Technology - LXXIX (2015) march -

11

Improvement of maize bread quality by lactic acid bacteria fermentation South African researchers investigated how sourdough fermentation improves maize bread quality. The work was published on Journal of Cereal Science.

Maize sourdoughs were made by fermenting maize flour with multiple strains starter culture and with Lactobacillus plantarum. Sourdough fermentation of maize dough brought about a 25-26% increase in loaf volume of maize bread. Confocal laser scanning microscopy revealed a cohesive dough structure in the sourdoughs. Larger cells were also observed in maize breads with maize sourdough. Differential Scanning Calorimetry showed that maize sourdough had a slightly lower endothermic peak temperature and higher endothermic peak enthalpy than straight maize dough. Rheological analysis showed that maize sourdoughs had a shorter relaxation time.

Strain sweep analysis suggested that maize sourdoughs had the lowest elastic modulus, all indicating a softer and less elastic dough. Temperature sweep analysis showed an initial less elas-

tic dough and a final high tan delta, suggesting that the maize dough could withstand gas expansion pressure during baking without crumbling. It appears that improvement in maize bread quality by

sourdough fermentation is primarily due to starch granule modification which makes the dough more cohesive, soft and less elastic and improves its ability to trap and withstand the pressure of the

expanding carbon dioxide during fermentation and baking.

Annatto tocotrienol may fight osteoporosis Malaysian Researchers have published on Nutrients journal a study aimed to evaluate the effects of annatto tocotrienol on indices of bone static histomorphometry in orchidectomized rats.

Forty male rats were randomized into baseline (BL), sham (SH), orchidectomized (ORX), annatto tocotrienol-treated (AnTT) and testosterone enanthate-treated (TE) groups.

The BL group was sacrificed upon receipt. All rats except the SH group underwent bilateral orchidectomy. Annatto tocotrienol at 60 mg/kg body weight was administered orally daily to the AnTT group for eight weeks.

Testosterone enanthate at 7 mg/kg body weight was administered intramuscularly once weekly for eight weeks to the TE group.

12 - Italian Food & Beverage Technology - LXXIX (2015) march

The rat femurs were collected for static histomorphometric analysis upon necropsy.

The results indicated that the ORX group had significantly higher osteoclast surface and eroded surface, and significantly lower osteoblast surface, osteoid surface and osteoid volume compared to the SH group (p < 0.05).

Annatto tocotrienol and testosterone enanthate intervention prevented all these changes (p <

0.05). The efficacy of annatto tocotrienol was on par with testosterone enanthate.

In conclusion, annatto tocotrienol at 60 mg/kg can prevent the imbalance in bone remodeling caused by increased osteoclast and bone resorption, and decreased osteoblast and bone formation. This serves as a basis for the application of annatto tocotrienol in hypogonadal men as an antiosteoporotic agent.

Power Transmission Equipment made in Italy RESEARCH

ATEX

DIR. 94/9/EC

DESIGN&production MODULARITY&flexibility INNOVATION&globalization

hall 14 ■ 15 stand L01

VARVEL SpA Via 2 Agosto 1980, 9 Loc. Crespellano 40053 Valsamoggia (BO) Italy Tel. +39 051 6721811 Fax +39 051 6721825 varvel@varvel.com www.varvel.com ■

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FOOD PROCESSING

FBF technology at work

Since 1987, FBF Italia has developed high pressure homogenizers; thanks to the wide experience gained in this field, the company is now a key point-of-reference for plant manufacturers, suppliers of turn-key equipment, and end-users in the food industry. On-going innovation, exacting experimentation of special materials, strict quality controls and endurance tests allow FBF Italia to guarantee maximum performance, durability, reliability, and safety.

Its mission is to offer to all its customers not only an excellent sale services but also a continuous relationship with constant, direct post- sale technical assistance. The target is to keep friendly relationships built on mutual evolution and innovation.

The FBF machines are suitable for processing a wide

range of products and can be inserted into a complete process/production line, both as regards the sanitary and aseptic design, for the dairy, ice cream and food&beverage industries.

The FBF range consists of high pressure homogenizers, positive displacement pumps, laboratory homogenizers, and posi-

tive displacement pumps for product containing particles.

The homogenizer is often necessary to mix one or more substances within a liquid. This machine allows micronizing and scattering the particles suspended in the fluid, so that the product becomes highly stable, no matter

The “Buffalo Series” high pressure homogenizer (FBF Italia).

14 - Italian Food & Beverage Technology - LXXIX (2015) march

the following treatments and storage the product may undergo. The “Buffalo Series” homogenizers are developed according to the UE directives and are available with capacity ranging from 50 up to 50,000 l/h. Depending on the products to be processed, the requested pressure may vary by up to 2,000 bars (29,000 psi).

The positive displacement pumps are used to transfer the products from a storage system or process one to a further part of the plant at a high pressure.

They are commonly used for feeding the spray driers, tomato paste plants, osmosis plants, etc.

The laboratory homogenizers are manufactured to replicate the same homogenization conditions that can be expected in a real production process.

These machines offer the

FOOD PROCESSING

possibility to execute tests up to a very high pressure (1,500 bar) and do not need any other device to work. It is easy to use and to move, with the highest reliability, these represent the best choice for the best process control.

Finally, FBF presents the positive displacement pumps for products containing particles which are mainly used for products containing particles with a maximum size of 15x15x15 mm such as tomato cubes, vegetable or fruit pieces. Except for the compression head, that is equipped with special pneumatically controlled valve groups, the construc-

About the homogenizing principle In order to permanently mix one or more substances in a liquid, a homogenizer must be used in such a way as to make 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 a low speed and at high pressure. As it passes through the valve, it is subject to various forces that cause the micronization of the particles. Violent acceleration followed by immediate deceleration causes cavitation with explosion of the globules, intense turbulence together with high-frequency vibrations, impact deriving from the laminar passage between the homogenizing valve surfaces and consequent collision with impact ring.

Homogenization can occur with the use of a single stage homogenizing valve (suitable for dispersion treatment) or double stage homogenizing valve (recommended for use with emulsions and for viscosity control when requested).

tion of this type of machine is much the same as the homogenizers.

(FBF Italia - Via Are 2 43038 Sala Baganza - Parma - Italy - Tel. +39 0521 548211 - Fax +39 0521 835179 - www.fbfitalia.it email: info@fbfitalia.it)

Dispensing systems for ice cream and food products 40 years of experience and know-how in the design and manufacturing of dosing systems. 2 years of research and development with the co-operation of the most renewed consulting agency in the field of artisanal ice cream. 1 year of operative tests and functional verifications at very important ice cream laboratory. This is Lawer.

This company presents Unica and Unica HD characterized by reliability and accuracy, the real key factors in the ice cream,

pastry and food sectors.

These HD systems weigh the most important components of a recipe automatically, without the direct presence of the user.

Less time spent processing and more time spent in the shop is important because understanding the customer expectations becomes a key element for success. With Unica and Unica HD production time and also hours and cost for production personnel are reduced. With these systems the user can recov-

er efficiency and margins by using basic raw ingredients and also check all the production process, flavours and quantity produced. Furthermore, accessing a protected area, the user is the only one to monitor and verify the daily production, monthly production, etc. and data are available for an exclusive use.

In a fully automatic way, Unica and Unica HD will repeat countless times the error free weighing of the micro-ingredients of

your recipes, thus guaranteeing a constant quality.

Less errors and less cost mean higher quality of the finished product.

All the weighing operations carried out by these systems are saved and made available for a perfect traceability and the know-how can be protected with the use of an encrypted operative software.

(Lawer - Via Amendola 12/14 - 13836 Cossato - BI Italy - Tel. +39 015 9899511 - Fax +39 015 9842211 www.lawerunica.com)

Unica HD automatic dispensing station (Lawer).

Italian Food & Beverage Technology - LXXIX (2015) march -

15

The Pigoâ&#x20AC;&#x2122;s mission and philosophy Pigo set a goal to become an initiating force in technological and consequently economical progress in the food processing industry. Today, the company has established itself as a world-class leader in the design and development of high technology freezing equipment and freeze dryers, as well as fruit and vegetable processing equipment, with an extensive experience in both freezing and fruit and vegetable processing.

Thanks to many years of experience, research and development, its machines achieve excellent operating characteristics and energy efficiency, while being user friendly,

thus guaranteeing many advantages.

Pigo has specialized in developing fluidized bed freezers. The Easy Freeze represents the most suitable solution for IQF freezing a variety of fruit, vegetables, seafood, meat and cheese products, redefining IQF technology with adaptable air flow.

The Easy Freeze technology provides the perfect shape of IQF product with no clumps. The fully controlled fluidization method keeps the product constantly suspended above the belt in a cushion of air and the result is the immediate crust freezing and efficient core freezing of individual pieces, regardless of type, va-

Easy Freeze dryer (Pigo).

16 - Italian Food & Beverage Technology - LXXIX (2015) march

riety or condition of product. Maximized freezing efficiency is obtained for each unique product, whether the product is heavy, light, soft, sticky or fragile, thanks to the variable speed control of all fans and belts, allowing on-the-fly optimization of air flow conditions. Interior video monitoring allows for real-time supervision of operating conditions, the complete control and adjustments of the entire process from the outside, without the necessity to enter the freezer.

Easy Freeze is considered as the freezer with the most superior sanitation, giving the user the possibility to freeze different products one after the other without the risk of cross-contamination. This system is energy saving and a trouble free solution for all freezing needs.

Pigo also presents Easy Freeze Spyro, the latest generation of spiral freezers giving the utmost advantages in terms of energy efficiency, hygienic conditions and advanced technological characteristics. In fact, belts gear motors are positioned outside the insulated cabin (no lubrication inside the freezer) avoiding any risks of contamination due to any oil leakages.

The unit does not have any mezzanine floor and/ or intermediary platform to avoid any accumulation of dirt making the cleaning operations easier in order to have the highest hygienic standards. The freezer design is made according to max thermal load and max surface occupied on the belt by the different products foreseen. Reduced maintenance costs and low spare parts costs are due to the utilization of high quality commercial components. The weight loss is two times less than with vertical air flow.

In order to obtain a quick freezing process Easy Freeze Spyro is designed for the high speed circulation (4 -10 m/sec) of cold air in contact with the product, on the whole length of the spiral conveyor. Hitting the incoming product with the coldest air means that the product is therefore immediately â&#x20AC;&#x153;crustedâ&#x20AC;? and snow formation diminished.

Pigo freezers are developed in modular sizes and all components are made entirely of stainless steel to provide a perfectly frozen product even for delicate products such as cooked rice, raspberries, etc.

The company also designs sophisticated pilot and production freeze dry-

FOOD PROCESSING

ers, Easy Freeze Dryer Lyophilizer, a product line which includes a broad range of standard and custom units.

The freeze drying-dehydration technology allows delicate aromas to be preserved while drying the frozen product under vacuum, producing a premium quality product with premium sensorial properties. The machine is entirely made of stainless steel. Shelf modules and a vapour condenser are contained inside the chamber. Viewing ports are provided in the doors, allowing both the vapour condenser and product trays to be observed during the drying cycle. Each unit is equipped with a complete refrigeration plant of corresponding size, also including a purpose-built refrig-

eration condensing unit with capacity control to allow an economical use of refrigerant. Includes condenser unit.

Besides Easy Freeze, Easy Freeze Spyro, and Easy Freeze Dryer – Lyophilizer, one of the company’s main machines is the automatic Pitting machine PG103 having at least 50100% higher capacity than any other pitting machine on the market. Pigo’s clients confirm that it works with 0.00% of remained stones when adequate quality and preparation of the fruit (clean, calibrated product with adequate ripeness) is provided.

(Pigo - Via Pontaron 30 36030 Caldogno - VI - Italy - Tel. +39 0444 905709 - Fax +39 0444 90 97 78 email: info@pigo.it)

Mixing processes As a result of decades of experience in the field of mixing technology, MAP company offers specially developed solutions for the food industry and today it presents a new unique and dedicated solution for virtually every type of mixing problem.

The WBH and WAH is the best solution to match market needs in terms of quality, maintenance, safety,

eco-friendliness, and price.

It is a mixer designed for all kinds of product development and production virtually in all industries.

The horizontal single shaft MAP batch and continuous mixer is based on the principle of mechanical fluidization of the product.

The particular shape, position and rotation speed of the mixing tools create a centrifugal vortex mo-

WBH horizontal mixing unit (MAP).

tion, which allows the materials to be projected in a 3-dimensional way and to merge with each other.

This ensures that components with a different particle size and bulk density are perfectly blended and mixed with high precision within the shortest possible time. MAP mixers are used for mixing dry powders, granules or short fibers, for moistening, agglomerating or granulating the same materials, or for mixing liquids or pastes with low viscosity.

WBH horizontal single shaft batch mixers consist of a mixing drum vessel with an inlet, an outlet with discharge valve and a venting spout, a mixing shaft, two drum closing end plates that carry flanged end bearing assemblies complete with integrated adjustable shaft sealing unit, and a drive unit complete with pow-

er transmission. Ploughshare or inclined bladetype shovel tools rotate as mixing tools in a special arrangement on the mixer shaft in a horizontal, cylindrical drum. The result is turbulence in the mix that constantly involves all the product particles in the mixing process. The formation of dead spots or slow-movement zones in the mixing drum is prevented thus ensuring precise mixing. In some cases, to obtain the desired mixing effect, separately driven high-speed choppers can be installed.

MAP is a member of Wam Group, global leader in bulk solids handling and processing equipment.

(MAP Division – Wam Group - Via Cavour, 338 41030 Ponte Motta/Cavezzo - MO - Italy - Tel. +39 0535 618111 - Fax +39 0535 618226 - www. mapsrl.it)

Italian Food & Beverage Technology - LXXIX (2015) march -

17

Natural products for food pathogen control Based in the Emilia-Romagna region, SCA deals with the production of ingredients and natural adjuvants relative to the Mediterranean food tradition such as milk proteins, culture media, selected starter cultures, processing aids, sheep proteins, and functional ingredients for imitation cheese. The company is well-known both on the national and international market and is certified by Bureau Veritas ISO 9001 and ISO 22.000.

Its Spanish partner company DOMCA develops a variety of ingredients and extracts in the functional and anti-mold field for the food industry. From a veg-

etable origin matrix, this company develops the research and extraction of natural molecules characterized by antibacterial and preservative action.

The DOMCAâ&#x20AC;&#x2122;s study on the Alliaceae (onions and garlic) and its compounds allowed the creation of natural and standardized products which improved shelf-life. In particular the Proallium and Cycrom lines for the natural preservation of sauces and ready-made meals prevent the development of bacteria such as Listeria monocytogenes and similar.

Thanks to the high antimicrobial power of the garlic and onions vegetable ex-

tracts, the Proallium Line reduces or removes the use of chemical additives.

It is suitable for sauces, pre-cooked food, salads, pesto sauces, fresh and vegetable pasta, Russian Salad, humus, and Tzaziki.

The Cycrom Line inhibits the formation of Listeria monocytogenes that reproduces and survives also in refrigerator temperatures. This type of nat-

ural product is used to increase the shelf-life and prevent the development of emerging microorganisms in meat products (fresh, cured, seasoned), milk (fresh, cheese), and fish products (shellfish and ready fish products).

(SCA - Via Friuli 5 - 29017 Fiorenzuola dâ&#x20AC;&#x2122;Arda - PC - Italy - Tel. + 39 0523 981616 - Fax +39 0523 981834 email: info@sca-srl.com)

FOODEXECUTIVE 1-4_Layout 1 29/01/14 15:24 Pagina 2

+ NEWS + INFORMATION IF YOU WANT TO KEEP UP TO DATE ON FOOD WORLD NEWS, LOOK AT THE NEW PORTAL

www.foodexecutive.com

18 - Italian Food & Beverage Technology - LXXIX (2015) march

FOOD PROCESSING

milk and cheese equipment Cutting solutions for cheese

Since 1950, Caseartecnica Bartoli produces machineries for the processing of milk and the production of cheese. Founded in Parma, this company has always worked closely with Parmigiano Reggiano and Grana Padano dairies, supplying equipment for the automation and development of all activities involved, from agitators to Portioning machines.

Nowadays, after a longstanding experience, Caseartecnica Bartoli has turned its attention to the packaging industry using its knowledge for the production of solutions dedicated to the cutting of hard and semi-hard cheese, suitable for both big and small packers and retailers. These machines, from the simplest to the more complex ones, cover a wide range of requests from both small and large retail chains.

The entire production of Caseartecnica Bartoli is made of stainless steel and produced entirely in Italy with a guarantee from the company itself of a long life.

The following are some of the machines available.

Rock 22, the automatic portioning machine, with double blade for variable weight products and for fixed weight products mod. Rock 23 which is ideal for cutting cheese into pieces with a preset weight. This model is

Automatic dry cleaning unit for the rind (Caseartecnica Bartoli).

20 - Italian Food & Beverage Technology - LXXIX (2015) march

characterized by reduced dimensions, processing of both slices and half cheese, integrated automatic weighing, automatic ejection of the pieces, and the possibility to automate the entire working cycle from the entrance to the exit of the cheese.

Rock 21, the automatic disk cutter allows to extract the heart of the cheese and automatically cut it into two equal parts or to mill the crust for the subsequent subdivision into disks of variable weight with an automatic ejection of the cheese.

Rock 20 Plus, the semiautomatic portioning machine for variable weight cuts is developed for cutting hard and semi-hard cheese into portions of the desired weight and it allows to â&#x20AC;&#x153;rockâ&#x20AC;? cut the cheese into portions (similar to manual cutting) or smooth cuts depending on

MILK AND CHEESE EQUIPMEnT

the blades, and to choose between the functions of fixed or variable weight.

One of its main features is automatic weighing with external scale interfaced with the PLC. The mod. Rock 20 allows to semi-automatically “rock” cut a half cheese.

It produces cuts of the desired weight, easily and effortlessly.

Rock 13 is the semi au-

hard cheese semi-automatically.

Rock 16, the electric sectioning table cuts the cheese horizontally into two equal parts with an electric wire and it includes a kit for dividing the cheese into discs semi-automatically.

The portioning machines for counter Rock 18 and Rock 19 models offer the possibility to cut, with a wire or with a blade, (to “rock” or smooth cut the cheese into pieces) all types of cheese, both horizontally and vertical-

ly. Designed for supermarket counters, they are made to meet the needs of small packers.

Finally, the automatic cleanser is suitable for the dry cleaning of the rind. It allows to either pack or to grate it. Depending on the program setting, it cleans the cheese in a more or less deep way.

(Caseartecnica Bartoli - Via Quintino Sella 21A - Parma - Italy - Tel. +39 0521 982381 - Fax +39 0521 99486 - www.caseartecnica.it - email: amministrazione@caseartecnica.it)

Moulding machines

Rock 22 automatic portioning machine (Caseartecnica Bartoli).

tomatic sectioning machine for “rock” pieces of cheese developed to cut the cheese horizontally into two equal “rock” pieces. Using smooth blades it becomes ideal for cutting any kind of hard and semi-

With a potential production of between 100 and 5,000 kg/h and featuring maximum processing flexibility thanks to the independent control of the mechanical parts, the CMT moulding machines satisfy the requirements of small, medium and large scale cheese making factories, thus guaranteeing the highest standards of quality, hygiene and reliability, in complete compliance with EEC standard 89/392.

The framework is made of 3 mm AISI 304 stainless steel (specification UNI X 5 Cr Ni 18 10). The

work sections, separated from the moving parts, feature the complete teflon coating of both feeder augers and moulds, while the sealing elements are made of material suited to contact with food products so as to ensure the complete hygiene and preservation of the organoleptic characteristics of the product. The pipes and rotating washing turbines to be connected to the external CIP system and the edges connected with wide curvature radius (3 mm) ensure the greatest standards of hygiene.

The drum mould makes

pasta filata in the typical form and size of soft pasta filata cheese, soft mozzarella cheese and mozzarella balls, as well as drier pasta filata, such as “scamorza” and “provola”. By using special appliances to be fitted to the machine it is possible to obtain cylindrical forms and braids. Furthermore, thanks to the electronic speed regulation of both feeder augers and drum it is possible to ensure a constant pressure in this forming chamber, thus ensuring constant product weight.

(CMT - Via Cuneo 130 12016 Peveragno - CN - Italy - Tel. +39 0171 339456 - Fax +39 0171 339771 email: info@cmt-spa.com)

H6XM moulding machine for pasta filata cheese (CMT).

Italian Food & Beverage Technology - LXXIX (2015) march -

21

Stretching machine Roversi presents the stretching machine for pasta filata with circular plunging vats mod. FR 8/12. Entirely made of stainless steel Aisi 304, all the parts in contact with the product in this machine are coated with PTFE (Teflon Dupont) in order to ensure the maximum anti-adhesion.

The FR 8/12 features a

Stretching machine for pasta filata cheese (Roversi).

variable speed mixer inside each stretching vat.

It is equipped with a horizontal curd cutter. The machine, complete with electrical control panel and aluminum platform, ensures maximum accessibility for easy and complete cleaning. The production capacity is up to 1,200 kg/h.

(Roversi Umberto e Figli

Massimo e Fausto & C. - Via Veneto 8/A - 46029 Suzzara - MN - Italy - Tel.

MORE THAN

25 YEARS OF EXPERIENCE

We just use the very best of milk... to guarantee you the best final products

+39 0376 532262 - Fax + 39 0376 535271 - email: umbrove@gmail.com)

IS AN ITALIAN COMPANY BASED IN THE FOOD VALLEY: EMILIA R O M A G N A REGION, WHICH DEALS IN FOOD INDUSTRY, MAINLY IN THE DAIRY SECTOR; BOTH KNOWN IN ITALY AND ABROAD. produces ingredients and processing aids relative to the Mediterranean food tradition for the preservation of products in the food industry.

THE MAIN PRODUCTS ARE: Lacfood (milk proteins), Biolac (culture media),

1°FIRM IN THIS SECTOR TO HAVE IT

provides advices and development of customized products to offer the best for the final customer, first in order of importance for the company.

SCAsrl-ViaFriuli,5-29017-FiorenzuolaD’Arda-Piacenza-Italy Ph. +39 0523 981616 - Fax +39 0523 981834 - info@sca-srl.com R.I. di Piacenza n° 01323250181 - Cap. Soc. 50.440,00 i.v.

www.sca-srl.com

22 - Italian Food & Beverage Technology - LXXIX (2015) march

Vitalmix (selected starter cultures), Sali Mix (processing aids), Ovilac (sheep proteins), Gelfood (functional ingredients for imitation cheese). The ingredients are used in the production of cheese, r i co t t a , m a s ca r p o n e , yogurt, dairy specialties and fresh spreadable curds, imitation cheese, creams, ice-cream and for all the other food industries.

nicoceliadv.com

MILK AND CHEESE EQUIPMEnT

TECHNOLOGY FOOD INGREDIENTS

"NatEnzyme" is a enzymatic solutions line which belongs to “Bontà Infinite” and it aims at correcting, standardizing and modifying the rheological and reo-phermentographic qualities of all sorts of dough (alveograph, farinograph, exstensograph, reo-fermentographic, amylograph, falling number).

Possible available solutions: > NatEnzyme Stabilase G30, to be used if major stability of the farinograph is required. > NatEnzyme P/L30, to reduce the alveographic P/L. > NatEnzyme Stabilase Elastic, to improve the stability of the mixture without altering its P/L. > NatEnzyme Reologic, to improve the reo-fermentographic properties of the dough. > NatEnzyme Noodle, for handmade and dry pasta , it improves the organoleptic properties and ensures a higher quality. > NatEnzyme Bisquit, to reduce the alveographic W, especially recommended in the bakery field. > NatEnzyme W Plus, improves the rheological properties of dough.

UNI EN ISO 9001:2008 n°3350

UNI EN ISO 14001:2004 n°0122A

Bontà Infinite S.r.l. | Via Nazionale S.Biagio, 127 | 98050 Terme Vigliatore (ME) | ITALY | Tel. +39 0909783091 | Fax +39 0909783234 | www.natenzyme.com

BAKERY AND CONFECTIONERY

A new custom line for baking products

Alba & Teknoservice presents a new range of products to diversify and upgrade confectionery production. Smile Line process is very simple and highly-productive. It allows to produce 4-5 pan/ min by means of just two operators or to feed in continuous automatic tun-

nel systems. The process is composed of cutting, scraps removal, wetting and sugaring by a simple and hi-tech line. The replacement of the moulds to make different formats/ shapes is very easy and can be carried out in a few minutes.

The Smile Line is a highly

customizable system and can be coupled with automatic laminating systems for high productions. This system produces puff pastry products such as pretzel, smiles or any particular shape (bear, boat, moon and much more...). Just by adding a simple tool you can get an extremely innovative Vol-au-Vent Line,

suitable for hotel chains and upscale restaurants that are always looking for new smart products.

(Alba & Teknoservice - Via delle Industrie 26 - 35010 Villafranca Padovana PD - Italy - Tel. +39 049 9070380 - Fax +39 049 9074042 - www.albaequipment.it - email: info@ albaequipment.it)

Complete drying solutions for the confectionery industry

Puff pastry products that could be obtained with the Smile Line (Alba & Teknoservice).

24 - Italian Food & Beverage Technology - LXXIX (2015) march

With over 40-yearâ&#x20AC;&#x2122;s experience and more than 250 drying rooms installed worldwide, Pinco SA guarantees the best technical solutions for the confectionery industry with customised products according to customersâ&#x20AC;&#x2122; needs.

Pinco SA develops complete solutions for the drying process of mogul products with the most efficient drying rooms available on the market, capable of processing all types of confectionery products such as gelatine, pectin, soft, foam, starch, gum

BAKERY AND CONFECTIONERY

tegrated weighing station guarantee the precise weight of the product in each box, with a tolerance as low as 20 g per box.

Pinco SA also develops cooling tunnels for enrobed products, with a built-in track system to keep pallets moving as well as laboratory drying rooms for R&D departments and labs to process up to 13 trays with the pos-

sibility to scale up quality outcomes to the industrial Pinco’s unit, thus reducing start-up times. Finally, sanitation systems with Ozone technology guarantee the product quality and safety by means of CIP (Clean In Place) systems.

(Pinco SA - Via Pra Mag 9 - 6862 Rancate - Switzerland - Tel. +41 91 6400800 email: info@pinco-sa.com)

Stone grain mills Mogul pallet AGV transport system (Pinco).

arabic and marshmallow, and with an innovative energy recovery system which ensures high savings on daily operation costs.

The company presents mogul pallet transport systems with rails or AGVs and fully automatic palletising systems for jelly products after demoulding. The first one ensures the maximum precision in pallet displacement and fast payback of the investment. The system can be fully integrated with any mogul line to move pallets easily to the drying room and back, with full flexibility from a single operator station.

The fully automatic palletising systems with in-

With the slogan “In 70 years we have never changed our mind, but only some details”, Partisani presents its stone grain mills.

The wholemeal and semiwholemeal flour preserve all the minerals, mineral salts and fibres contained in the grain. For this reason Partisani has chosen to dedicate itself to the wholemeal grinding using stone mills.

In all these years the company has combined tradition and technological development. All the mills are developed in accordance with the European regulations in terms of construction and safety. The stones mounted are made only of natural materials in order to ensure a long life and

they do not need to be dressed, the only necessary maintenance is to remake channels every 700/1,000 tons of ground product.

Thanks to a long experi-

ence in the field, Partisani have succeeded in planning very simple and versatile plants. Other machines can be added such as the cleaner, damper, silos, sieving centrifugal sifter, and it is also possible to join more stone mills connected to each other, thus allowing a remarkable increase in the output of flour, brown short, and bran.

Finally, the stone mills can be used coupling them to the industrial plant, using the cereal coming from the cleaning area or creating an independent plant for the production of organic flours.

(Partisani - Via Ugo Bulli 2 Z.I. - 47122 Forlì - Italy - Tel. +39 0543 796165 - Fax +39 0543 723237 email: info@partisani.com)

Stone mill for grain (Partisani).

Italian Food & Beverage Technology - LXXIX (2015) march -

25

Baking solutions Bontà Infinite presents the enzyme solution NatEnzyme with the aim of correcting, standardizing and modifying the rheological and reo-phermentographic qualities of all types of dough such as alveograph, farinograph, exstensograph, reo-fermentographic, amylograph, and falling number.

Different solutions are available. NatEnzyme Stabilase G30 if major stability of the farinograph is required; NatEnzyme P/L30 to reduce the alveographic P/L; NatEnzyme Stabilase Elastic to improve the stability of the mixture without altering its P/L; NatEnzyme Reologic to im-

prove the reo-fermentographic properties of the dough; NatEnzyme Noodle improves the organoleptic properties and ensures a higher quality; NatEnzyme Bisquit is especially recommended in the bakery field and it reduces the alveographic W; NatEnzyme W plus improves

the rheological properties of dough.

Bontà Infinite has been certified with the UNI EN ISO 9001:2008 standard that sets the requirements for the quality management system. It has also obtained the certification for the environment management system as provided by the ISO 14001 regulation.

Bontà Infinite can also provide customized enzymat-

ic solutions in order to solve specific problems related to the theological and reo-fermentographic properties of the dough.

If required, the company can provide special dough with polyvalent controlled enzyme activity.

(Bontà Infinite - Via Nazionale 127 S. Biagio - 98050 Terme Vigliatore - ME - Italy - Tel. +39 0909783091 - www. natenzyme.com - email: info@natenzyme.com)

Plain flour, on the left, compared to flour with NatEnzyme Stabilase C30, on the right (Bontà Infinite).

RIEMPITIVO LIBRI 2014 IA 1-3_Layout 1 27/02/14 16:20 Pagina 1

shop.chiriottieditori.it

26 - Italian Food & Beverage Technology - LXXIX (2015) march

BAKERY AND CONFECTIONERY

packaging EQUIPMENT

Big solutions for small portions

In a packaging market characterised by high competitiveness and ever-greater demand for flexibility, productivity and time-to-market, Sacmiâ&#x20AC;&#x2122;s FFS division has been awarded an order for a Minpack 12 packaging machine from the biggest European producer of spreadable cheese.

The machine forms, fills and seals single 40-g portions of herb-flavoured spread cheese starting from a single- or multilayer plastic film reel, with an output of 21,000 containers/h and is characterised by outstanding flexibility. For example, it is possible to dose the same product in 4 different flavours simultaneously or vary the cutting configuration directly via the operator panel.

Other machine characteristics worth noting are

the ultra-clean execution which includes a tunnel in overpressure of sterile air to protect the product filling phase and the sanitation of the lid film by new generation high performance UV lamps. Also, the dosing unit body is heated by recirculation of hot water to ensure the product is always in the suitable filling conditions.

Last but not least, all the construction materials are specifically intended for use in a food environment. All this means

Minpack 12 packaging machine for single portion cheese (Sacmi).

greater versatility and a broader application range, thus ensuring a rapid return on investment.

(Sacmi Imola - Via Selice

Provinciale 17/A C.P. 113 40026 Imola - BO - Italia â&#x20AC;&#x201C; Tel. +39 0542 607111 - Fax +39 0542 642354 - email: sacmi@sacmi.it)

Multifunctional robotic operator The innovative ORM robotised station developed by Tecno3 is characterized by a column structure upon wheels which makes it easy to move the machine between the different work posi-

28 - Italian Food & Beverage Technology - LXXIX (2015) march

tions. It is able to satisfy the needs of automation and flexibility of the most modern production processes. Once it reaches its destination, the station is secured by means of a suitable mechanism.

The connections between the machines and lines to be served are also very quick, as they are carried out by means of industrial connectors.

The accessory devices of the station, such as the

packaging EQUIPMENT

belts, the vibrating hoppers, the rotary tables, the loaders or the dispensers, are interchangeable depending on the operation to be carried out and they are directly hooked to the column.

The station is equipped with a multi-camera vision system for tracking the products to be handled. Being fully customizable, the vision system can also perform product compliance monitoring.

Among its various activities, the LCD touch screen monitor placed on the column supervises the work station and reconfigures it rapidly.

(Tecno 3 - Via Mastri Ce-

ORM robotised station (Tecno 3).

stai 2 - 12040 Corneliano d’Alba - CN - Italy - Tel. +39 0173 610564 - Fax +39 0173 619494 - www. tecno-3.it)

case of small volumes of food to chill down.

At the end of the cooling cycle, the handy drawers allow to extract the delicate envelopes for the next phase of labeling and storage.

The shelf-life of the product will be 20 days when stored at 0°C or for 7 days if stored at 4°C. The chilling tank is made of AISI304, the tubular frame of AISI 304 holds 18 drawers equipped with a motorized lifting system, the drawers for bags holding are made of AISI 304. The chilling tank has a thermic insulation device and chillers are connected in remote.

Firex presents these main functional features: Water chilling by means of a cir-

cuit with pumps and heater exchanger on board; water agitation by dedicated pump to increase and allow a better heat release; uniform bag distribution thanks to the drawer system; filter to protect the heat exchanger with shut-off valve for tank inspection even when the tank is full.

The control board consists of a main switch, chilling On-Off, On-Off water agitation, chilling time setting, automatic and manual water level selection, and finally an up/down control for the drawers.

(Firex - Z.I. Gresal 28 32036 Sedico - BL - Italy - Tel. +39 0437 852700 - Fax +39 0437 852858 email: firex@firex.it)

Bag water chiller The bag water chiller developed by Firex has been studied to complete the Cook & Chill for the sauce and gravy process in order to ensure a perfect outcome of the finished product.

Unlike outdated vortex systems, the drawer system made by Firex allows for a greater standardization of the processes. The envelopes are housed neatly in the drawer gratings increasing the exchange surface of the product. The agitation of

the water freezing occurs by means a battery of nozzles on the sides of the tank without creating vortices and excessive noise which stress the finished product and do not reduce the chilling time in anyway.

The cooling water is used at 2°C to reduce the temperature in 5 or 10 kg bags from 85° to 8°C in less than 60 minutes. The water level can be adjusted in function of the total load of the product, in order to avoid wasting it in the

Bag water chiller (Firex).

Italian Food & Beverage Technology - LXXIX (2015) march -

29

BEVERAGE PROCESSING

New generation of automatic premix unit

Founded in 1967, A DUE di Squeri Donato & C. is specialized in plant engineering and manufacturing for the beverage sector. Today the company presents its most recent innovation in the mixing-carbonation technology, Carbomix Top NG, a fully automatic blending and carbonating system for CSD and NCB in-line preparation.

The most notable distinctive peculiarity of the machine, compared to the previous Carbomix Top model, is the horizontal design instead of the usual vertical configuration of the system embodying deaeration and buffer tanks. Using horizontal configuration gives several competitive advantages, including greater transport safety, facilitated on-site re-assembly and maintenance procedures. In terms of techno-

logical benefits, owing to a special in-line mixing system and a special design inlet, product stability inside the buffer tank has increased.

Water deaerating by vacuum or through gas stripping, owing to a larger gas-liquid contact surface area and to high-performance water inlet nozzles

30 - Italian Food & Beverage Technology - LXXIX (2015) march

ensures a minimal oxygen picking. The deaerating unit efficiency is steady within the whole flow rate range that can vary from 30 to 100%.

The carbon Dioxide recovery from the buffer tank during the depressurization cycle increases the deaerating performance thanks to the process wa-

Carbomix Top NG mixing-carbonation unit (A DUE).

ter additional “soft” stripping. The water recovery on the liquid ring pump ensures a high vacuum degree. If required in order to increase the vacuum degree, a deaerating second stage can be integrated.

A new static mixer has been included in the product holding section while a dedicated recycling product pipe prevents the Plate Heat Exchanger from freezing when direct Ammonia Chiller is used instead of the chilling water system.

Other features of Carbomix Top NG are the Hygienic Design and the complete drainability.

(A DUE di Squeri Donato & C. - Strada Statale della Cisa 123 - 43045 Riccò di Fornovo - PR - Italy -Tel. +39 0525 305411 - Fax: +39 0525 39835 - www.adue. it - email: info@adue.it)

Scriba Studio / ph Paolo Marchisio

MACCHINE IMBOTTIGLIATRICI

Quality

we design it , we built it, we bottle it

GAI

SINCE

1946

BOTTLING LINES FROM

1.000

TO

15.000 B/H

frazione Cappelli, 33/b - 12040 Ceresole dâ&#x20AC;&#x2122;Alba (Cn) Italia tel. +39 0172 574416 email: gai@gai-it.com - www.gai-it.com

Fillers and Cappers Recycling: bottle washing machine

At the high production bottling rates in use today, there must be a high degree of specialization of the related processes.

The washing of recycled bottles, for example, is increasingly performed with technologically advanced machines.

Akomag has dedicated several years to the creation of bottle washing machines with high quality standard, advanced technology and timely after-sales service.

In the beverage industry, the automatic washing of recycled bottles has now reached a high level of specialization. In this context, Akomag is able to offer a varied production, which includes bottle washing machines, rinsing machines, and sterilizers for glass or PET bottles, crate washers and acces-

sories to complement.

There is a large choice of washers, the potential of which obviously varies depending on the model, and they range from 100 to 50,000 bph.

The modular structure of all installations allows the functions and the level of sophistication to be gradually increased, including special washing sections and sanitizing, automatic control of process parameters, security systems, energy recovery, reduction of discharges and automatic sanitization of the parts which is most important from the point of view of hygiene.

be inserted into any operating environment. Designed under the indication of the producers with low production capacities, the series has a simple but functional washing cycle, which lowers operating costs (water, energy,

detergent) without negatively affecting the cleaning of the bottles to be recycled, the complete removal of the labels and their total evacuation outside. The particular ease of use and maintenance increases productivity and

Start the washing At low production capacity, the range offers Genesi, available in very small dimensions in order to

32 - Italian Food & Beverage Technology - LXXIX (2015) march

Genesi bottle washer for low production (Akomag).

Fillers and cappers

reduces downtime.

The modularity of the Genesi series allows the customer to build a machine to measure, adapting it from time to time to different types of use (water, wine, oil, beer, and soft drinks).

Constructed in accordance with the Machinery Directive (CE), it is equipped with all the accessories needed for the proper functioning, a heat exchanger built with stainless steel tubes arranged geometrically to prevent the deposit of mud or various precipitation that would compromise the performance or, alternatively, a combustion chamber built with direct burner operation.

The main features of the series are: safety guards and dust cover to protect the unloading of bottles; grouped grease; saving valve for the water network and automatic control of the presence of water in the last rinsing station; electronic speed control; electronic security on the main gearbox that stop the machine in case of overload; spray pumps with casing and impeller made of stainless steel AISI 316 and protective filters; valves for emptying the waste paper and spray tanks; adjustable control panel, made of stainless steel; IP55 electrical plant;

gauges and thermometers in visual range of the operator; setting and control of all the machine via â&#x20AC;&#x153;touch-screenâ&#x20AC;?.

The Genesi machine is also developed for the introduction of detergent and liquid additives into the bath and the detergent tank, and disinfectants and other products into the spraying tanks.

Internal spraying (made with self-cleaning rotating nozzles) and external high pressure spraying are easily removable for routine cleaning and maintenance. The loading and unloading of bottles is completely automatic and perfectly synchronized with the movement of the main chain.

Dry cycle In order to streamline the washing cycle, Akomag has developed Hydra, a series of fully automatic machines that comprises a first station for emptying the bottles followed by pre-washing spraying and first pre-maceration bath.

This configuration helps to reduce the pollution of the detergent bath and reduces fuel consumption.

The triple station for labels extracting ensures their complete detachment from used bottles, while the rotating filter

Hydra high speed bottle washer (Akomag).

displaced over the entire width of the machine ensures the evacuation outside.

The bottle washing is completed with indoor and outdoor spraying, which takes place in a high-pressure cleaner fitted with self-cleaning and self-centering rotating nozzles.

To complete rinsing, and to ensure the abatement alkalinity phase it is followed by spraying with an external and internal water network.

Also developed according to the Machinery Directive (CE), the series has different predispositions that increase safety, including sensors for slowing down and eventually stopping the machine in case of failure or obstruction of the bottles on the conveyor; detergent introduction and liquid ad-

ditives in the bath and other products in spray tanks; the automatic loading and unloading of the bottles perfectly synchronized with the movement of the main chain, and the economizer valve for the water network and the automatic control of the presence of water on the last rinsing station.

Other features are important, such as the automatic resetting of the chutes for loading and unloading bottles from the control panel; grouped grease; electronic variable speed with remote control (inverter); setting and control of all the machine by touch-screen; self-centering and self-cleaning rotating spray at high pressure; external spraying easily removable for cleaning and maintenance; valves for emptying baths and spray-

Italian Food & Beverage Technology - LXXIX (2015) march -

33

ing tanks; control panel made of stainless steel; IP55 electrical plant; finally gauges and thermometers in visual range of the operator.

At the point where the bottles are unloaded there are safety guards and dust protection. The electronic safety on every gearbox allows the machine to stop in case of overloading. The heat exchanger and pumps are always made of stainless steel.

There is very high productivity and automation in the wash meet HP model in the same series. Despite the level of sophistication, just one operator is needed to remotely manage the entire washing cycle, verifying operation via control systems. The external washing tubes are constructed in order to reduce maintenance to a minimum; but in case it is necessary, dismantling and cleaning are very simple. The regulation of the temperature in the tanks is automated by means of a modulating proportional pneumatic system that offers a guarantee of accuracy and safety of operation. The main motor, oversized, ensures a long lasting efficiency by minimizing mechanical wear.

The electronic variable frequency allows to man-

age the main engines installed in the Hydra HP series via remote control. The automatic press for the collection of labels evacuated from the de-

tergent bath is equipped with a recovery system for the detergent solution that accumulates in the pressing phase.

(Akomag - Frazione Dio-

lo 15/D - 43019 Soragna PR - Italy - Tel. +39 0524 599097 - Fax +39 0524 599012 â&#x20AC;&#x201C; www.akomag. com - email: info@ akomag.com)

Innovation in volumetric filling PI-MEC presents an innovation in the bottling sector which is able to reduce waste production, giving more security to the quantity and quality of the dosed products and guarantees a finished product which is more homogeneous to the consumer.

The patented volumetric filler for glass or plastic bottles and jars developed by PI-MEC prevents

34 - Italian Food & Beverage Technology - LXXIX (2015) march

the formation of air bubbles during filling. The special construction of this machine allows the user to have the area below the containers completely free, thus enabling greater cleanliness and simplicity. Therefore, if the bottom of the bottle breaks due to the thermal shock, the product and the bottom of the bottle fall directly into the machine basement, reducing

the cleaning operations of the machine.

The solid, reliable construction and the quick format change (due to the use of grippers which do not need any equipment for the replacement of the inserts) make this machine an important innovation for the sector.

(PI-MEC - Via Jacchia 11 43125 Parma - Italy - Tel. +39 0521 966737 - email: pimec@pimec.com)

Volumetric filling machine (PI-MEC).

Fillers and cappers

labelling AND coding

Labelling technology for the food sector

For the first time ever P.E. Labellers will be present at Anuga Food Tec 2015, which will be held in Cologne from 24th to 27th March.

The food industry is one of the three most important sectors for P.E. Labellers. The company develops small labellers for the

high-quality canning industry as well high-speed labellers for oil and milk multinational companies. Especially for this sector, P.E. Labellers presents machines for label applications with guaranteed seals reinforced with hot glue on polished caps for glassware or tamper-evident applica-

tions with Maya, the new sleeve applicator.

Adhesleeve products, similar to solutions applied on Friesland-Campina cans or on drinkable Yogurt such as Yoplait, and the Bi-Pack applicator complete the portfolio of P.E. Labellers.

In particular, Bi-Pack represents a real solution to promote on the market with 2x1 promotional configurations.

P.E. Labellers and Packlab at Ipack-Ima

Adhesleeve labelling station (P.E. Labellers).

36 - Italian Food & Beverage Technology - LXXIX (2015) march

Ipack-Ima represents an important trade fair that works in terms of direct sales. This is why P.E. Labellers and Packlab will attend the next edition (FieraMilano, 19th -23rd May 2015) to showcase expertise, machines and the related services on offer. These companies

will be together as usual, with a single stand where they will display almost all their labelling machines.

P.E. Labellers focuses itself on its clients and provides them with the best machines with the best performance and the lowest running costs during the years of production.

This company produces more than 400 labelling machines a year.

At Ipack-Ima there will be the labelling machine Modular Plus, which ensures full flexibility thanks to the servomotors with integrated electronics to rotate the plates and labelling stations that can be easily replaced. There will also be a roll-fed labelling machine, either a rotary Rollmatic model or a linear Roll-Line model, along with the new Maya sleeve applicator

LABELLING AND CODING

with thermal shrinking, the ideal current packaging solution.

Packlab will present a linear Wing self-adhesive labelling machine, along with the Print & Apply system that prints the label and applies it directly on

the carton, the ideal solution for end-of-line product traceability.

(P.E. Labellers - Via Europa 25 - 46047 Porto Mantovano - MN - Italy - Tel. +39 0376 389311 - Fax +39 0376 389411 - email: pelabellers@pelabellers.it)

Wine labelling applications Packlab, a company part of the P.E. Labellers Group, specialises in producing self-adhesive labelling systems. Especially for the winemaking sector, it presents Calix, a linear self-adhesive labelling machine suitable for speeds from 1,000 to 9,000 bph.

Ideal for applying partial front and rear labels with suction belt on cylindrical vessels, this model can

also apply a wrap-around label.

The strength of Calix is the modular adhesive unit, fitted with 5-axis supports.

It can meet the most diverse application needs.

Packlab’s linear machines also make it possible to streamline format change times and costs since they operate with no need to replace format parts.

Accident protection sys-

Calix linear self-adhesive labelling machine (Packlab).

tems are fitted with CE compliant light curtains.

(Packlab - Via Volta 16 - 46030 San Giorgio di

Mantova - MN - Italy - Tel. +39 0376 372300 - Fax +39 0376 372445 - email: info@packlab.it)

Multistation labeller Makro Labelling technology is able to deliver great numbers, on the basis of important features such as modularity, flexibility, and practicality.

MAK labelling technology is applied in different models. These machines meet the requirements of both medium and large companies and they are equipped with special applications and manage high production speeds.

Cold and hot glue, self-adhesive or combined versions are available.

In synergy with its technical office, Makro Labelling develops special machines, special fitting and custom applications according to customer requirements.

At production speeds from 1,500 to 45,000 b/h, the MAK models work with body, neck, neck wrap, back, “I” “L” “U” seals, etc.

(Makro Labelling - Via Don Doride Bertoldi 91 - 46045 Marmirolo - MN - Italy Tel. +39 0376 1872203 Fax +39 0376 1872197 www.makrolabelling.it)

MAK 3-20P Ua4 L4 labelling station (Makro Labelling).

Italian Food & Beverage Technology - LXXIX (2015) march -

37

MATERIAL HANDLING

Automatic can twist

For a neophyte of the industrial handling the Twist could be a name of a old type of dance, on the contrary for an expert of this industry segment it is a very useful and functional tool to rotate 180° the cans that have to be

cleaned, filled, dryed and printed.

It looks simple at a first sight, however over the time, since it is started the canned soft drink production, the can formats are increased in number together with the con-

Automatic Multi-Format Twist for filled cans (Magnoni).

38 - Italian Food & Beverage Technology - LXXIX (2015) march

veyor lines speed and the traditional fix twists can only partially solve the new needs of the canning companies.

Magnoni has followed with attention this market evolution and it has understood that the frequent and long line stops are a big issue for the company producing canned soft drinks.

For this reason the company thought how to overtake this new need and after careful studies it has designed, built and patented the Automatic Multi-Format Twist for filled cans. This new Twist concept let you change can line format in few seconds, up to 15 different formats; it works through a number of electro-hydraulic actuators managed by a central PLC. The conveyor line than can negotiate a can speed up to 140,

000 cph, keeping constantly the cans spaced to avoid shock that could damage them. A great step forward for the management of the high number of can formats now in the market.

Today, Magnoni confirming is will of designing always new innovative systems in order to respond to the needs of canning companies always in evolution.

The company is testing today inside its own factory a new Automatic Multi-Format Twist for empty cans to put before and after the rinsers, thus completing the full cycle and making faster and more rentable the full production canning process.

(Magnoni - Via Respighi 99 - 41122 Modena â&#x20AC;&#x201C; Italy â&#x20AC;&#x201C; Tel. +39 059 360220 - Fac +39 059 373919 - www.magnonisrl.it email: info@magnonisrl.it)

Camera control systems for cans and seams ParmaControls develops high precision camera inspection systems for cans and lids, caps and closures. These systems verify shapes, dimensions, and specific defects. First, the flange and ovality check, inspection of dirty spots over the total inner surface; secondly the seam control, check for dots and scratches, and lid decoration verification.

The ControlCamera SEAM system assures a complete inspection with 4+1 cameras when the detectable defects are droops, false seams, dents. It is also possible to carry out the correct or inverted decoration verification and lid decoration check.

The optical box is housed in an appropriate case complete with stirrups for fixing to the belt side with hand-operated adjustment device for the size changeover, including the lighting system and the adjustable set-up of one or several high-resolution CCD cameras, the necessary light and/or image filtering or focusing devices, if any.

The unit presents a dedicated PC in the independent control board, complete with an uninterruptible power unit. The TFT

monitor and membrane keyboard for operator interface complete the standard version.

The operating speed depends on the inspection task requested, the sensitivity is over 0,01 mm according to the magnitude of the inspection field, while the accuracy varies according to the type of inspection and is defin-

The ControlCamera system for cans and seams (Parmacontrols).

able after a test on actual samples.

(Parmacontrols - Via Mantova 79/a - 43122 Par-

ma - Italy - Tel. + 39 0521 775064 - Fax + 39 0521 775069 - email: sales@ parmacontrols.it)

Vacuum Transfer Systems The Vacuum Transfer Systems developed by Agierre are mainly applied both in the productive department (on mixers, dryers, fluid bed coolers, and blending systems) and in the packing units (on packaging machines, tableting press machines, etc.). Their functioning is based on the suction (by vacuum) of powders and grains that must be transferred from one container to another. The Vacuum allows the powder to be handled at a low velocity, which guarantees a constant and consistent handling of the powder without shock and de-mixing.

The Vacuum Transfer Systems have an innovative design and can be customized according to the tech-

40 - Italian Food & Beverage Technology - LXXIX (2015) march

nical requirements of each customer. Depending on the technical specification, the Vacuum Transfer Systems can have basic configuration or overpressure.

The Vacuum Conveyors (patent pending) are developed in compliance with the â&#x20AC;&#x153;cGMP guidelinesâ&#x20AC;?, the UNI EN ISO norms and the Atex and Machine Directives. All the conveyors can be customized according to customer requirements and needs.

Different kinds of filter are available; bag, pleat, stainless steel, and titanium.

(Agierre - Via Ponte la Pietra Snc Zona industriale 03043 - Cassino - FR - Italy - Fax +39 0776 364005 - Tel. +39 0776 367914 www.agierre.eu)

The Vacuum Transfer System (Agierre).

MATERIAL HANDLING

ANCILLARY EQUIPMENT

Sanitation and drying of conveyor belts

90% of foodstuff contamination takes place during the production and packaging process. Saturated steam technology represents the solution as it solves the problem quickly and practically reducing, in a few seconds, the total bacteria load without the use of chemical products. In fact, the high temperature of the saturat-

ed steam is enough to destroy bacteria and biofilms.

REA Steam Cleaning provides a complete range of belt cleaners for washing and sanitation during production or breaks.

The models enable use on both smooth and modular belts.

This technology guarantees the reduction in

Example of a mobile installation for conveyor belt cleaning (REA).

42 - Italian Food & Beverage Technology - LXXIX (2015) march

bacterial load, ensures achievement of the HACCP standards, and works with any belt passage speed.

There are several advantages such as reduced cleaning costs (considering no detergent and less water to be dispose of), low water consumption, immediate drying of the belt, and no water leakage, residue, steam or waste.

All the REA belt cleaners simultaneously carry out 4 phases of belt sanitation. First a steam and water jet washes the belt and removes all the visible residues. The extraction chamber connected to an extractor fan removes the waste and condensate from the tank. Secondly, a 150째C saturated steam jet strikes the belt and eliminates the bacterial load.

If necessary, a water jet

cools the sanitised belt to avoid link dilation (for modular belts). Finally, the extraction chamber guarantees that the belt, on exiting the washing equipment, is perfectly dry.

The results of the tests carried out have indicated the effective reduction or total abatement of loads of E. coli, L. monocytogenes, Staphylococcus aureus and Salmonella on the surface of the equipment.

REA Steam Cleaning presents Jolly S1 for cleaning after production of fixed belts, Jolly S2 for cleaning during production, and Jolly D for cleaning during production of the modular belts.

(REA Steam Cleaning - Via Lombardi 6 - 10028 Trofarello - TO - Italy - Tel. +39 011 6804250 - Fax +39 011 6804292 - email: info@ reasrl.eu)

ANCILLARY EQUIPMENT

Filters and pumps For 50 years Bruno Wolhfarth has developed its machines in stainless steel, from full bar, not from casting, and without welding, in order to obtain perfectly smooth surfaces.

Both the pumps and the filters are very easy to disassemble for a simple maintenance in order to ensure a perfect cleaning and a guaranteed hygiene.

The Farminox filter series work with paperboard filter sheets suitable for several grades of filtration such as coarse filtration, medium polishing, and fine filtration.

The Rapid pump series

Rapid sanitary pump (Bruno Wolhfarth).

with flexible rubber impeller inside are strongly selfpriming and work in both directions. They gently transfer liquid and dense products (beverages, fruit juices, creams or emul-

sions), very thick products or viscous products such as honey and gel.

According to the good manufacturing practice of the food machines, the Rapid Sanitary series has been planned and developed in order to exclude all those parts that might cause product stagnation and be a source of contamination.

The flexible impeller inside the pump and the seals are made of white silicon suitable for use in contact with food, according to the FDA regulations and in compliance with EEC 1935/2004 regulation.

(Bruno Wolhfarth - Via Cavour 31 - 26858 Sordio - LO - Italy - Tel. +39 02 9810153 - Fax +39 02 98260169 - email: info@ wolhfarth.it)

Speed reducers and variators

Farminox filter series (Bruno Wolhfarth).

Specialized in the design and development of speed reducers, gearboxes and variators, with UNI EN ISO 9001/UNI EN ISO 14001/ BS OHSAS 18001 certifications, since 1955 Varvel has gained a considerable knowhow in designing worm, inline, parallel shaft and shaft mounted gearboxes for industrial mixers applications.

The company develops the reducers internally, starting from data provided by

customers and using the state-of-the-art computing software for gear design. Any of Varvelâ&#x20AC;&#x2122;s worm reducers or bevel/helical gearboxes can be used in the standard versions of this type of machinery. For specific needs, special reducers can be made using FDA-certified (Food and Drug Administration) lubricants, in H1 class for the food and beverage industry that keep mechanical

performances unchanged.

In order to increase protection against external corrosive agents, a further reducer version can be made available, painted in a certified set of specific paints for the food and beverage industry.

It is becoming more and more important to perform an exhaustive safety environment evaluation since European Community classifies them - from 2003 - as potentially explosive according to ATEX Directive 94/9/CE. All machinery made by Varvel working in such environments must be produced after an exhaustive safety evaluation of the dangers of explosion. Usually, it is enough to use suitable components already classified as fit to be operated in potentially explosive environments

by ATEX Directive.

(Varvel - Via 2 Agosto 1980 n. 9 - 40056 Crespellano - BO - Italy - Tel. +39 051 6721811 - Fax +39 051 6721825 - email: varvel@ varvel.com)

Gearbox type FRV (Varvel).

Italian Food & Beverage Technology - LXXIX (2015) march -

43

NUTRITION

The curcumin’s health-promoting benefits

The health benefits of over-the-counter curcumin supplements might not get past your gut, but new research shows that a modified formulation of the spice releases its anti-inflammatory goodness throughout the body.

Curcumin is a naturally occurring compound found in the spice turmeric that has been used for centuries as an Ayurvedic medicine treatment for such ailments as allergies, diabetes and ulcers.

Anecdotal and scientific evidence suggests curcumin promotes health because it lowers inflammation, but it is not absorbed well by the body. Most curcumin in food or supplements stays in the gastrointestinal tract, and any portion that’s absorbed is metabolized quickly.

Many research groups are testing the compound’s

effects on disorders ranging from colon cancer to osteoarthritis. Others, like these Ohio State University scientists, are investigating whether enabling widespread availability of curcumin’s biological effects to the entire body could make it useful both therapeutically and as a daily supplement to combat disease.

“There’s a reason why this compound has been used for hundreds of years in Eastern medicine. And this study suggests that we have identified a better and more effective way to deliver curcumin and know what diseases to use it for so that we can take advantage of its anti-inflammatory power,” said Nicholas Young, a postdoctoral researcher in rheumatology and immunology at Ohio State and lead author of the study.

The research is published

44 - Italian Food & Beverage Technology - LXXIX (2015) march

in the Nov. 4, 2014, issue of the journal PLOS ONE. Curcumin powder was mixed with castor oil and polyethylene glycol in a process called nano-emulsion (think vinaigrette salad dressing), creating fluid teeming with microvesicles that contain curcumin. This process allows the compound to dissolve and be more easily absorbed by the gut to enter the bloodstream and tissues.

Feeding mice this curcumin-based drug shut down an acute inflammatory reaction by blocking activation of a key protein that triggers the immune response. The researchers were also the first to show that curcumin stops recruitment of specific immune cells that, when overactive, are linked to such problems as heart disease and obesity.

Young and his colleagues,

including co-senior authors Lai-Chu Wu and Wael Jarjour of the Division of Rheumatology and Immunology at Ohio State’s Wexner Medical Center, now want to know if curcumin in this form can counter the chronic inflammation that is linked to sickness and age-related frailty. They have started with animal studies testing nano-emulsified curcumin’s ability to prevent or control inflammation in a lupus model.

“We envision that this nutraceutical could be used one day both as a daily supplement to help prevent certain diseases and as a therapeutic drug to help combat the bad inflammation observed in many diseases,” Young

NUTRITION

said. “The distinction will then be in the amount given – perhaps a low dose for daily prevention and higher doses for disease suppression.”

The term nutraceutical refers to foods or nutrients that provide medical or health benefits.

The curcumin delivery system was created in Ohio State’s College of Pharmacy, and these researchers previously showed that concentrations of the emulsified curcumin in blood were more than 10 times higher than of curcumin powder suspended in water. From there, the researchers launched experiments in mice and cell cultures, generating artificial inflammation and comparing the effects of the nano-emulsified curcumin with the effects of curcumin powder in water or no treatment at all.

The researchers injected mice with lipopolysaccharide, a bacteria cell wall extract that stimulates an immune reaction in animals. Curcumin can target many molecules, but the research team zeroed in on NF-kB, a protein that is known to play an important role in the immune response.

In a specialized imaging machine, mice receiving plain curcumin lit up with bioluminescent signals indicating that NF-kB was ac-

tively triggering an immune response, while mice receiving nano-emulsified curcumin showed minimal signs – a 22-fold reduction – that the protein had been activated at all.

Knowing that curcumin delivered in this way could shut down NF-kB activation throughout the animals’ bodies, researchers looked for further details about the compound’s effects on inflammation. They found that nano-emulsified curcumin halted the recruitment of immune cells called macrophages that “eat” invading pathogens but also contribute to inflammation by secreting pro-inflammatory chemicals. And in cells isolated from human blood samples, macrophages were stopped in their tracks.

“This macrophage-specific effect of curcumin had not been described before,” Young said. “Because of that finding, we propose nano-emulsified curcumin has the best potential against macrophage-associated inflammation.”

Inflammation triggered by overactive macrophages has been linked to cardiovascular disease, disorders that accompany obesity, Crohn’s disease, rheumatoid arthritis, inflammatory bowel disease, diabetes and lupus-related nephritis.

Emily Caldwell

Raw garlic consumption as a protective factor for lung cancer Protective effect of garlic on the development of cancer has been reported in the in vitro and in vivo experimental studies; however, few human epidemiologic studies have evaluated the relationship.

Chinese researchers from the Jiangsu Provincial Center for Disease Control and Prevention (Nanjing) have conducted a population-based case-control study in a Chinese population from 2003 to 2010, with the aim to explore the association between raw garlic consumption and lung cancer. The results were published on Cancer Prevention Research.

Epidemiologic data were collected by face-to-face interviews using a standard questionnaire among 1,424 lung cancer cases and 4,543 healthy controls.

Unconditional logistic regression was used to estimate adjusted ORs and their 95% confidence intervals (CI), and to evaluate ratio of ORs (ROR) for multiplicative interactions between raw garlic consumption and other risk factors.

After adjusting for potential confounding factors, raw garlic consumption of 2 times or more per week is inversely associated with lung cancer

(OR = 0.56; 95% CI, 0.440.72) with a monotonic dose-response relationship (Ptrend <0.001). Furthermore, strong interactions at either additive and/or multiplicative scales were observed between raw garlic consumption and tobacco smoking [synergy index (SI) = 0.70; 95% CI, 0.57-0.85; and ROR = 0.78; 95% CI, 0.67-0.90], as well as high-temperature cooking oil fume (ROR = 0.77; 95% CI, 0.59-1.00).

In conclusion, protective association between intake of raw garlic and lung cancer has been observed with a dose-response pattern, suggesting that garlic may potentially serve as a chemopreventive agent for lung cancer. Effective components in garlic in lung cancer chemoprevention warrant further in-depth investigation.

NCBI National Center for Biotechnology Information

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Obesity may alter our taste Obesity is a growing epidemic that causes many serious health related complications. While the causes of obesity are complex, there is conclusive evidence that overconsumption coupled with a sedentary lifestyle is the primary cause of this medical condition. Dietary consumption is controlled by appetite, which is in turn regulated by multiple neuronal systems, including the taste system. However, the relationship between taste and obesity has not been well defined.

Growing evidence suggests that taste perception in the brain is altered in obese animals and humans, however no studies have determined if there are altered taste responses in the peripheral taste receptor cells, which is the initiation site for the detection and perception of taste stimuli.

Researchers fro University of Buffalo (Usa) published on Plos One journal a study, where they used C57Bl/6 mice which readily become obese when placed on a high fat diet.

After 10 weeks on the high fat diet, they used calcium imaging to measure how taste-evoked calcium signals were affected in the obese mice.

Researchers found that significantly fewer taste receptor cells were responsive to some appetitive taste stimuli while the numbers of taste cells that were sensitive to aversive taste stimuli did not change. Properties of the taste-evoked calcium signals were also significantly altered in the obese mice. Behavioral analyses

found that mice on the high fat diet had reduced ability to detect some taste stimuli compared to their littermate controls.

The results of this study demonstrate that diet-induced obesity significantly influences peripheral taste receptor cell signals which likely leads to changes in the central taste system and may cause altered taste perception. www.plosone.org

Immune and cardiovascular benefits from blueberry powder A new study published on the American Journal of Clinical Nutrition reveals that daily blueberry consumption would increase natural killer cells and plasma redox capacity and reduce blood pressure, augmentation index, central pulse wave velocity, and aortic systolic pressures.

These evidence represent an important step forward in the fight against certain cancers and hypertension.

25 men and postmenopausal women aged 1850 were recruited and randomized to blueberry (BB) (n =13) or placebo groups (PL) (n =12); participants were provided with blueberry (equivalent to 250 g berries) or placebo powders each

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day for six weeks. Blood pressure, vascular performance testing, and blood samples were taken at baseline (pre-supplementation).

Participants returned after 6 weeks and repeated all procedures. Pre- to postsupplementation comparisons for the main effects of treatment, time, and treatment-time interaction were made using a 2 (treatment) x 2 (times) repeated measures Anova for all vascular measures, redox status, and NK cell counts. Anthropometric measures were compared using t-tests. Body mass, composition, and overall blood pressures were not affected in either group.

Overall, augmentation in-

dex and aortic systolic pressures were decreased in BB (treatment effect: p=0.024 and p=0.046, respectively).

Plasma redox was not affected. Absolute natural killer cells were increased in BB (time, p=0.001 and interaction, p=0.012). Subjects (n=9) with pre-hypertensive pressures

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(>120/80 mmHg, respectively) were examined as a subset using t-tests and exhibited significant reductions in diastolic pressure (p=0.038) from pre to post-supplementation in BB.

In conclusion, blueberry ingestion for 6 weeks increases natural killer cells and reduces augmentation index, aortic systolic pressure, and diastolic pressures in sedentary males and females.

Probiotics in the prevention of children’s throat infection Streptococcus salivarius K12 is an oral probiotic strain releasing two lantibiotics (salivaricin A2 and salivaricin B) that antagonize the growth of S. pyogenes, the most important bacterial cause of pharyngeal infections in humans also affected by episodes of acute otitis media. S. salivarius K12 successfully colonizes the oral cavity, and is endowed with an excellent safety profile.

Researchers from Italian Universities tested its preventive role in reducing the incidence of both streptococcal and viral pharyngitis and/or tonsillitis in children. The study was published on Drug Healthc Patient Safety Journal.

The researchers enrolled 61 children with a diagnosis of recurrent oral streptococcal disorders. 31 of them were enrolled to be treated daily for 90 days with a slow-release tablet for oral use, containing no less than 1 billion colo-

ny-forming units/tablet of S. salivarius K12 (Bactoblis®), and the remaining 30 served as the untreated control group. During treatment, they were all examined for streptococcal infection. 20 children (10 per group) were also assessed in terms of viral infection.

Secondary end points in both groups were the number of days under antibiotic and antipyretic therapy and the number of days off school (children) and off work (parents).

The results indicates that the 30 children who completed the 90-day trial with Bactoblis® showed a significant reduction in their episodes of streptococcal pharyngeal infection (>90%), as calculated by comparing the infection rates of the previous year.

No difference was observed in the control group.

The treated group showed a significant decrease in the incidence (80%) of oral viral infections. Again, there was no difference in the control group. With regard to secondary end points, the number of days under antibiotic treatment of the treated and control groups were 30 and 900 respectively, days under antipyretic treatment 16 and 228, days of absence from school 16 and 228, and days of absence from work 16 and 228. The product was well tolerated by the subjects, with no

side effects, and only one individual reported bad product palatability and dropped out.

In conclusion, prophylactic administration of S. salivarius K12 to children with a history of recurrent oral streptococcal disease resulted in a considerable reduction of episodes of both streptococcal and vi-

ral infections and reduced the number of days under antibiotic and/or antipyretic therapy and days of absence from school or work.

Oranges vs. orange juice: which one might be better for your health?

Many health advocates advise people to eat an orange and drink water rather than opt for a serving of sugary juice. But now scientists report that the picture is not clear-cut.

Although juice is indeed high in sugar, the scientists found that certain

nutrients in orange juice might be easier for the body to absorb than when a person consumes them from unprocessed fruit.

Ralf Schweiggert, Julian Aschoff and colleagues note that oranges are packed with nutrients such as carotenoids and flavo-

noids that, among other benefits, can potentially help lower a person’s risk for certain cancers and cardiovascular disease. But many people prefer to drink a glass of orange juice rather than eat the fruit. Sugar content aside, are they getting the same nutrition-

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al benefits? Schweiggert’s team set out to answer that question.

The researchers found that the production of pasteurized orange juice slightly

lowered the levels of carotenoids and vitamin C. But at the same time, it significantly improved the carotenoid and vitamin C bioaccessibility - or how much the body can absorb and use. And contrary to conventional wisdom, although juicing oranges dramatically cut flavonoid levels, the remaining ones were much more bioaccessible than those in orange segments.

These results were published on the Journal of Agricultural and Food Chemistry, 2015; 63 (2): 578.

Controlling obesity with potato extract A simple potato extract may limit weight gain from a diet that is high in fat and refined carbohydrates, according to scientists at McGill University.

The results of their recent study, published on Molecular Nutrition & Food Research journal, were so surprising that the investigators repeated the experiment just to be sure.

Investigators fed mice an obesity-inducing diet for 10 weeks. The results soon appeared on the scale: mice that started out weighing on average 25 grams put on about 16 grams. But mice that consumed the same diet but with a potato extract

gained much less weight: only 7 more grams. The benefits of the extract are due to its high concentration of polyphenols, a beneficial chemical component from the fruits and vegetables we eat.

“We were astonished by the results,” said Prof. Luis Agellon, one of the study’s authors. “We thought this can’t be right -- in fact, we ran the experiment again using a different batch of extract prepared from potatoes grown in another season, just to be certain.”

The rate of obesity due to over-eating continues to rise in Canada, affecting 1 in every 4 adults. Obesity increases the risk of cardi-

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ovascular disease and cancer. According to this study, potato extracts could be a solution for preventing both obesity and type 2 diabetes.

Extract derived from 30 potatoes “The daily dose of extract comes from 30 potatoes, but of course we don’t advise anyone to eat 30 potatoes a day,” says Stan Kubow, principal author of the study, “as that would be an enormous number of calories.” What the investigators envisage instead is making the extract available as a dietary supplement or simply as a cooking ingredient to be added in the kitchen.

Popularly known for its carbohydrate content, the potato is also a source of polyphenols. “In the famous French diet, considered to be very healthy, potatoes -- not red wine -are the primary source of polyphenols,” says Kubow.

“In North America, potatoes come third as a source of polyphenols -- before the popular blueberries.”

A low-cost solution “Potatoes have the advantage of being cheap to produce, and they’re already part of the basic diet in

many countries,” Kubow explains. “We chose a cultivated variety that is consumed in Canada and especially rich in polyphenols.”

En route to the airport one day to catch the same flight, Stan Kubow, Associate Professor in the School of Dietetics and Human Nutrition and an expert on polyphenols, and Danielle Donnelly, Associate Professor in the Department of Plant Science and an expert on potatoes, had the bright idea of crossing their research interests, and together with Prof. Agellon, they carried out this study.

Although humans and mice metabolize foods in similar ways, clinical trials are absolutely necessary to validate beneficial effects in humans. And the optimal dose for men and women needs to be determined, since their metabolisms differ.

The team hopes to patent the potato extract, and is currently seeking partners, mainly from the food industry, to contribute to funding clinical trials.

McGill University

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CONSUMER TRENDS Softer stance being taken for spotlight health claims

Despite cutbacks in consumer expenditure and problems in some Countries with regard to health claims legislation, interest in healthy options appears to be continuing unabated. Nearly 40% of the global launches recorded by Innova Market Insights in 2013 were positioned on a health platform of some kind, mainly in terms of so-called “passive” benefits, such as low and light products, but also increasingly on an “active” health platform.

This relates to promoting added health benefits, such as vitamin fortification or the use of probiotics, as well as more specific benefits, such as gut health.

While products marketed on a passive health positioning accounted for over 35% of global launches recorded, those promoting

active benefits accounted for just 9% of the total. The overlap indicates that some products were marketed on both types of benefit.

Globally, dairy launches accounted for the largest number of health claims, ahead of soft drinks, with bakery products in third place. The penetration of health claims is much higher in the first two of these categories, however, with 61% of soft drinks launches and 60% of dairy launches using claims in 2013, compared with just 31% of bakery introductions.

“The initial functional foods on the European market were probiotic yogurts,” according to Lu Ann Williams, Director of Innovation at Innova Market Insights, “but their market position has been complicated by the ongoing refusal of the Europe-

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an Food Safety Authority (EFSA) to approve probiotic health claims.”

The number of products marketed specifically on a “probiotic” platform continued to grow globally until 2012, peaking at a share of about 0.7% of total global food and drinks launches in that year. In 2013, this share fell back to less than 0.5%. Within dairy, products marketed on a specific probiotic platform accounted for 3% of global launches in 2013, down from 5% in 2012, although

a much more significant 16% used a more general digestive or gut health positioning of some kind.

The rise of Greek and Greek-style strained yogurts, which are inherently higher in protein than standard products, has also paved the way for a new area of interest, yogurts marketed on a high-protein platform. Although most of these are also probiotic, some companies are now diverting attention away from digestive health toward nutrient content. www.innovadatabase.com

CONSUMER TRENDS

Taste is not everything for ice cream

Unlike other European Countries, where the need for the tastiest treat drives the market, this trend only influences 14.5% of consumption in Italy. Consumers look for ice creams in traditional flavours including; chocolate, hazelnut and coffee, which reduces the stress and acts as recuperation mechanism.

Joanne Hardman, analysts

at Canadean predicts success for these products: “To boost the competition in ice cream market, Italian manufacturers should produce innovative products targeting consumers who seek to relax. As an example, the Italian market should consider Ben & Jerry’s idea to produce ice cream infused with chamomile tea.”

On-the-go ice cream will be in demand Due to a growing urbanisation in Italy, busy consumers will continue to enjoy their ice cream for a refreshing moment of relaxation and to escape from the pressures of their working life. To adjust to this booming lifestyle, manufacturers should of-

fer products in on-the-go style tubs with a spoon included, or cones with easy to dispose of wrapping, for consumers to enjoy while being on a break or after work. “Retro and heritage brands will also gain success here, as more Italian consumers look for simple flavours and the creamiest textures to act as a pickme-up treat and stress reliever,” says Hardman.

The ice cream choice in the US A recent report from Canadean has revealed that US consumers put health concerns aside when it comes to their choice of ice cream and desire to indulge motivates 47% of ice cream consumption, as consumers want to treat themselves with novel flavours

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and creamy textures for the tastiest experience.

The need for indulgence is most prevalent in the consumption of impulse ice creams such as packaged cones or ice cream sandwiches, where it motivates half of consumption, at 50%. As a result, consumers see this category as an indulgent treat which offers escapism.

Consumers looking for the creamiest and sweetest ingredients will often turn to products that are inherently unhealthy; they disregard any concerns about health when it comes to consumption, with ice cream being perceived as a treat or reward during consumers busy lives.

Health-conscious consumers will either avoid ice cream completely or reduce their consumption, opting for healthier food categories to consume.

When they do indulge, they will look for decadent products and moderate their consumption, choosing smaller portion sizes which reduce the guilt factor.

Consumers in the US like to feel they are getting good value for money from their ice cream choice, whether they are trading up or down.

However, manufacturers should remember that the primary reason for con-

sumption is the desire to indulge, and consumers fear that cheaper products may involve a trade-off of taste, a sacrifice they are not willing to make.

On the other hand, manufacturers should focus on creating products with a unique taste to satisfy the consumers. For exam-

ple, Walls introduced vanilla ice cream with Marc De Champagne sauce in a silver chocolate casing, which offers luxury indulgence.

According to Joanne Hardman, Analyst at Canadean: “Manufacturers should extend their portfolios to offer premi-

um products to meet the demand for luxury indulgence, combining sweet and savoury flavours such as the heat of chilli or a soft hint of elderflower, and sorbet textures for those consumers looking for more novel experiences at home.” www.canadean.com

Busy Italians consider ice cream as a relaxation therapy According to a new report from Canadean, Italian consumers are looking to the creamy texture of ice cream to help relax and unwind after a busy day at the office.

Italians who feel stressed and fatigued after a hard

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day’s work are sure to have their moods uplifted after experiencing the creamy textures of traditional Italian ice cream.

The 22.3% of ice cream consumption is led by the need for a comforting moment, to calm down and

forget about the pressures of everyday life.

Consumers in Italy often look to restore their inner balance, with simple, yet tasty ice cream products, which remind them of happy times and inspire childhood memories.

Germany’s feel for tasty yoghurt

In a saturated dairy market which slow grows, the yoghurt is set to grow fast. Yoghurt consumption in Germany is growing almost twice as fast as other dairy products; a trend that is set to continue if considering the data of the new report

by Canadean. In fact, it is expected to register the highest growth across all dairy categories at a Compound Annual Growth Rate (CAGR) of 2.7% during 2012-2017 in EUR terms, which is twice as fast as growth in milk at a CAGR of 1.4% and more than three times as fast as in cheese at a CAGR of 0.8%.

The new study investigates the consumer preferences in dairy products and shows that the taste and texture of yoghurt are more important than price and calorie count.

The “indulgence” is the leading trend motivating 35% of consumption by volume and this underlines the importance of

taste, texture and emerging product categories such as frozen yoghurt and dairy desserts. Price and value for money represent the second most important motivation, with 22% it is significantly less important than the desire to indulge.

The desire to treat oneself with tasty products is particularly important in emerging categories like frozen yoghurt, which is considered to be a healthier alternative to other snacks and desserts.

Products such as the successful Berlin frozen yoghurt upstart, Wonderpots, are gaining popularity by emphasising the fla-

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vours and textures offered rather than calorie count.

For this reason, “being healthier isn’t enough” are the right words to present the role of the yoghurt on the scene of the German dairy market. “Consumers want to enjoy the most indulgent experience with other concerns secondary to this”, according to Veronika Zhupanova, Analyst at Canadean.

Older people are a key group to target And what is the key group to target?

In Germany, consumers aged 55 and over eat

34.9% of dairy products by volume; in contrast, consumers aged 0-15 years old eat only 16.0%.

When tracking how often consumers from different age groups eat dairy products, Canadean found that consumers aged +55 are the most frequent dairy consumers among adults.

Over half of their total consumption was the result of eating dairy products at least once a day.

With the +55s increasing their share of the German population from 33.7 to 36.6% between 2012 and 2017, the importance of this group will only grow.

The fast-growing yoghurt category can liven up the saturated German dairy market, “With a large number of older consumers seeking to treat themselves, manufacturers need to emphasise flavours and textures to make the most of the slow-growing German dairy market”, according to Veronika Zhupanova. www.canadean.com

CONSUMER TRENDS

In-store bakeries US market trends Despite comprising a relatively small percentage of perishable dollar sales at most retail stores, inhouse bakeries are a thriving and growing part of the U.S. food landscape.

In-store bakeries help create and build an image of freshness and quality that carries over throughout the rest of the supermarkets they occupy, and help support the convenience of one-stop shopping that is so essential for mass merchandisers and warehouse clubs. The result of retailâ&#x20AC;&#x2122;s reliance on inhouse bakeries, combined with higher price points, has allowed the inhouse baked goods market to experience dollar sales increase every year since 2008. It is expected these gains will continue through 2017 and beyond.

The report â&#x20AC;&#x153;In-Store Bakeries: U.S. Market Trendsâ&#x20AC;? reveals that retail sales of the in-store bakery goods market reached $12.8 billion in 2012. The market has been challenged by

the economy and health and diet concerns, yet many consumers still choose to indulge and have an increasing desire for fresh rather than packaged foods.

Further optimism surrounding the in-store baked goods market stems from the continued expansion of these products beyond the retail shelves they have traditionally occupied and into convenience stores and drug stores. The report examines these and other trends that food manufacturers and marketers must be aware of going forward as they will impact future growth in the baked goods segment. It presents a detailed analysis of the U.S consumer market for bakery goods sold in in-store bakeries (ISBs) of retailers; it outlines key issues and trends affecting the overall market and analyses all product categories and segments of sweet and non-sweet baked goods, and it also discusses major players and brands and

analyses their key activities and performance. Market size data are provided for 2008-2012 and projections for 2013-2017. Retail channels that sell consumer in-store bakery goods are covered and considered in arriving at market trends and competitive analysis.

Market size estimates are derived from sales through grocery stores and supermarkets, including chains, independents, natural and specialty stores. Sales through mass merchandisers and warehouse club stores are also included. Sales through convenience and

drug stores are not included in market size estimates although these channels are discussed since many of them sell fresh baked goods. Not included are sales through independent bakeries, cafes, restaurants or shops, as well as sales covered

by IRI of packaged branded products from in-store bakeries or packaged products generally sold in the center of the store.

These channels and products are covered to provide context for market trends and competitive analysis. www.researchandmarkets.com

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Nuts and seeds on the rise in Italy

Italian consumers choose savoury snacks to accompany their moments of relaxation.

The indulgent taste, convenient nature and nutritious content make nuts and seeds a popular snacking option; their taste can be complemented with flavourings and coatings to enhance personal experience.

According to Veronika Zhupanova, analyst at Canadean: “To maximise their moments of ‘me-time’, consumers will look for decadent flavours, such as cashew with chilli or pistachio with pomegranate. However, basic flavours will remain on demand, granting consumers an option to return to their comfort zone.” Moreover, as Italian consumers eat nuts and seeds to accompany their personal time,

the demand for packaging, suitable for on-thego consumption, will rise.

Their high-density means manufacturers should put higher focus on making single-serve packs smaller and hence more convenient for carrying.

Nuts and seeds benefit not only from the image of being an indulgent

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treat, but also a healthier snacking option compared to its competitors such as potato crisps or processed snacks. Additionally, over 20% of nuts and seeds consumption in Italy is motivated by age-related needs, such as high protein to support muscle mass, calcium for bone health for those aged

0-15 and over 55, and vitamin E for anti-aging effects for middle-aged consumers. “Manufacturers should take advantage of the nutritious content of nuts and seeds and offer a range of products of agealigned benefits, varied by the type of nut”, Zhupanova adds. www.canadean.com

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PRODUCT TRENDS The wine market for 2015 Stable global demand

Wine consumption in traditional producer countries may be dropping but wine is becoming ever more popular especially in Asia and North America. While the trend towards sustainable wine cultivation and wines from cool climates is continuing, winegrowers in many countries are experimenting with sulphur-free “natural wines” and wines from clay amphorae. The 2014 harvest is able to meet global consumption and cover base/processing wine requirements.

The good news for all protagonists in the international wine trade meeting held in Düsseldorf once again from 15 to 17 March 2015 at ProWein, the leading international trade fair for wines and spirits, is that international exchange is gaining ever more importance in the wine sector. Since 2005 the global volume of imported and exported wine has risen from 72 m hectolitres (hl) to last year’s 99

m hl. This figure accounts for 40% of global wine consumption which has remained relatively stable with minor fluctuations at some 240 m hl. However, as the international wine organisation OIV noted in its latest market report, there are significant shifts within wine consuming countries. While in France, China, Italy, Australia and Austria consumption fell, it rose in the USA, Germany and Greece.

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USA Largest Consumer Market Posting 29 m hl in 2013, the USA became the largest consumer market in the world for the first time, mainly because the heavy drop in consumption in France (28 m hl) has continued. Following in third and fourth positions are Italy also with a drop in consumption (22 m hl) and Germany (20

m hl) with a slight rise in consumption. China (17 m hl) ranks fifth although its rapid growth of previous years may have been halted due to the government campaign against corruption. Nevertheless, Euromonitor predicts that by 2017 China could already become the world’s largest wine market.

While in France, Italy and China it is primarily domestic wines that

PRODUCT TRENDS

are drunk, the TOP 3 consumer countries are at the same time two of the three most important wine importing nations in the world. As in previous years, the largest wine importers, and therefore also the most important consumer countries participating in the global wine trade, were Germany (15 m hl) ahead of Great Britain (13 m hl) and the USA (11 m hl). Many producers see considerable growth potential in the USA as the relatively low per capita consumption continues to rise.

Still in Focus: Sustainability and Wines from Cool Climates Regardless of these shifts in the quantities consumed and traded, some trends still apply in international wine cultivation across all countries. For a long time now ecologically aware, sustainable wine cultivation has no longer been just a niche market. National wine associations – from countries/ regions like South Africa, California, Chile or New Zealand – have further developed their sustainability schemes. Spain, Italy and France already cultivate almost 200,000 hectares of vineyards ecologi-

cally. And at ProWein 2015 organic wines are returning to their regular segmentation by nation at the request of most exhibitors.

While in Europe importance is attached to quite strict, internationally defined organic production regulations, New World countries tend towards a more comprehensive concept that not only includes wine cultivation itself but also the social responsibility aspects like treatment of staff and fair trade. For the world’s largest biodynamic producer, Chile’s Emiliana winery, shifting to this approach was also a quality decision as the recently untimely deceased CEO José Guilisasti always used to stress: “We believe that sustainable and biodynamic production

is a prerequisite for vineyards in natural balance and this translates into better grape quality and better wines.”

A small but growing number of producers throughout the world go one step further seeking the original taste of natural wines as opposed to industrial methods in wine cultivation and production. Some producers are experimenting here with must fermentation with white wines, fermentation and storage in clay amphorae and a move away from sulphurisation.

While these methods are used fairly rarely, the international trend towards cool cultivated, fresh and lower alcohol content wines continues unabated. Primarily as a result of the fear of climate change this is prompting many

countries to develop new vineyards at higher altitudes. Spanish winegrowing pioneer Miguel Torres has set up vineyards at the foot of the Pyrenees at an altitude of 1200 m.

“It is a sort of climate insurance,” he says.

2014 Harvest: 271 m Hectolitres At 271 m hl global wine production in 2014 stood slightly below the previous year’s figures. Here, too, major shifts have occurred in the large producer nations (the following harvest figures are based on OIV estimates).

The date when the new vintage makes its international debut does, however, remain the same: at the leading international trade fair ProWein in Düs-

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seldorf over 5,000 exhibitors from 50 nations present their wines and spirits to the trade audience.

With 20.4 m hl Italy (located at ProWein in Halls 15 and 16) is the world’s largest wine exporter but due to a low harvest in 2014 (44 m hl) it cannot maintain its position as the largest wine producer.

Market observers anticipate rising prices that will primarily impact its largest customer Germany. Alexander Hofer from Gruppo Italiano Vini sees China and Russia as the most important growth markets for Italian wines.

46 m hl of wine make France (whose exhibitors are showcased at ProWein 2015 in Halls 11 and 12) the world’s largest wine producer in 2014 but the country faces a drop in its exports to China. A “2025 Action Plan” aims to achieve further improvements in produc-

tion, human resources and marketing and to focus more on topical social responsibility and sustainability themes.

Of all the wine producing countries Spain (Hall 10) boasts the largest area under vine (1.08 m ha) but with some 37 m hl it harvested considerably less than in the previous year.

Thanks to an intense export push producers are able to counter the decline in domestic consumption noticeable for many years now. Two thirds of Spain’s exports are barrel wines. The trend towards increased organic cultivation and autochthonous grape varieties like Garnacha or Monastrell continues.

With its 9.3 m hectolitres Germany (at ProWein in Halls 13 and 14) has once again posted a normal wine harvest among the smaller producer countries. In terms of exports Germany has achieved rising average prices for several years now. The trend towards high-quality wines from precisely defined terroirs continues. Sales of Greek wines are benefitting from a considerable revival of Greek tourism. Portugal is not able to reach last year’s export volume because the exceptional barrel wine deliveries to Spain and

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France are not likely to be repeated.

On a general level, New World production and consumer countries continue to gain importance. Last year Chile overtook Australia as the fourth-largest wine exporter in the world. The exports of the Andean nation rose to almost 8 m hl. Harvesting some 15 m hl in 2014 (excluding juice and must) Argentina continues to suffer from bureaucratic regulations. However, the rapid spread of high-quality single varietal wines cannot be overlooked.

Malbec from Argentina has long since become an indispensable part of the range on the US and Canadian markets. South Africa (harvest volume 11.4 m hl incl. juice, concentrates etc.) continues to be very successful on the export front. Siobhan Thompson, CEO of the export organisation WOSA, would like to set new focuses in the future: “We export over two-thirds of our foreign sales to the saturated markets of Europe. In future we have to look more towards the US and the Far East.” Despite its drop in area under vine Australia, with 12.6 m hl, harvested slightly more than in the previous year and plans to present a 5-year plan to improve its international market posi-

tion. New Zealand posted a record harvest of 3.2 m hl (+29%) allowing the country to meet increasing demand. The New Zealand wine industry – that attaches particularly great importance to sustainable production – wishes to increase its export volume over the coming years by 50% to 2 billion NZ dollars.

Although international wine production in 2014 does not quite reach that of the previous year, the available quantity does stand far above worldwide consumption, which means sufficient base wine is available. Overall, the 2014 vintage will be able to cover global demand in the coming year, as OIV Managing Director Jean-Marie Aurand noted on presentation of the harvest figures. These are the best prerequisites for the top class meeting of the international wine and spirits sector: ProWein in Düsseldorf, from 15 to 17 March 2015.

The author Jürgen Mathäß has been working as a journalist for over 20 years. After working as editor-in-chief at the German wine business journal “Weinwirtschaft” (1986-1992) he now concentrates on his work as a freelance journalist and wine consultant. www.prowein.com

PRODUCT TRENDS

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Clear Label leads top 10 food trends for 2015

The Top Ten Trends likely to impact the food industry in 2015 and beyond have been identified by Innova Market Insights from its ongoing analysis of key global developments in food and drink launch activity worldwide. In previous years, the market researcher has consistently identified upcoming trends to watch, including “Sustainability” in 2008, “Free-From Rises” in 2010, “Return to Softer Claims” in 2011, and “Location, Location, Location” in 2012, all of which have developed further and continue to have a significant effect on the industry today.

The Top 10 Trends likely to impact the food industry in 2015 and beyond have been identified by Innova Market Insights from its ongoing analysis of key global developments in food and drink launch activity worldwide.

“The move from ‘clean’ to ‘clear’ labeling is a key trend for 2015, reflecting a move to clearer and simpler claims and packaging for maximum transparency,” reports Lu Ann Williams, Director of Innovation at Innova Market Insights. “Meeting the needs of the Millennial consumer has also become a key focus, as has targeting the demands of the gourmet consumer at home, re-engineering the

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snacks market for today’s lifestyles and combating obesity with a focus on positive nutrition.”

Top food and beverage trends for 2015 are led by:

1. From clean to clear label Clean label claims are tracked on nearly a quarter of all food and beverage launches, with manufacturers increasing-

ly highlighting the naturalness and origin of their products. With growing concerns over the lack of a definition of “natural,” however, there is a need for more clarity and specific details. Consumers, retailers, industry and regulators are all driving more transparency in labeling.

2. Convenience for foodies Continued interest in home cooking has been driven by cooking shows on TV and by blogging foodies. It is seen as fashionable, fun and social, as well as healthy and cost-effective. It has driven demand for a greater choice of fresh foods, ingredients for cooking from scratch and a wider use of recipe suggestions by manufacturers and retailers.

PRODUCT TRENDS

3. Marketing to millennials The so-called Millennial generation, generally aged between 15 and 35, now accounts for about onethird of the global population and is tech savvy and socially engaged. They are well informed, want to try something different and are generally less brand loyal than older consumers. They want to connect with products and brands and know the story behind them.

4. Snacks rise to the occasion Formal mealtimes are continuing to decline in popularity and growing numbers of foods and drinks are now considered to be snacks. Quick healthy foods are tending to replace traditional meal occasions and more snacks are targeted at specific moments of consumption, with different demand influences at different times of day.

5. Good fats, good carbs With concerns over obesity there is a growing emphasis on unsaturated and natural fats and oils that has seen rising interest in omega 3 fatty acid content as well as the return of butter

to favor as a natural, tasty alternative to artificial margarines that may be high in trans fats. In the same way, naturally-occurring sugar is being favored at the expense of added sugars and artificial sweeteners.

6. More in store for protein Ingredient suppliers, food producers and consumers are on the lookout for the next protein source.

Soy protein is regarded as cheap and mainstream and therefore being less applied among NPLs tracked.

Whey protein has been popular for some years and is still growing, while pulse protein is rapidly emerging. More algae protein applications are expected in the future. Further along insect protein may become big in various categories.

Damhert Nutrition recently launched the Insecta range to Belgian supermarkets; a line of burgers, schnitzels and nuggets, all created using Dutch bred buffalo worms. The buffalo worms reared specifically for human consumption are applied as an alternative high protein, meat substitute.

7. New routes for fruit More product launches are being tracked with

real fruit & vegetables, as they can function as coloring foodstuffs and in that role meet the increased demand for natural colors and flavors. Fruit and vegetable inclusions can add to the “permissible indulgence” character of a product. Consumers perceive a product to be healthier when it contains a real fruit or vegetable ingredient. Recent launches include Food for Health Kids Little Bites Choco Banana (Australia), which is “made with real fruit.”

8. A fresh look at frozen In order to compete with the healthy appeal of fresh aisles and the convenience of canned foods, established frozen foods (vegetables and seafood) are focusing on freshness in their marketing, stressing the superior nutritional content in frozen food.

Brand extensions include larger varieties in vegetables and fruits. At the same time the frozen segment is witnessing new product launch activity in new categories (e.g. soups, fruit, drinks, finger foods, sauces, pastries, herbs). Findus now offers a line of frozen Mediterranean Spices that offer high convenience and fresh qualities.

9. Private label powers on Even though the worst of the economic recession is over private label is still gaining market share in terms of new product launches in Europe, North America and Australasia. Store brands are here to stay and are found in all product segments.

Discounters Aldi and Lidl are by consumers no longer solely seen as budget stores, but are accepted by the general public and considered to have good quality products. Recent innovations from retailers include M&S Summer of Flavour Cream Cheese With Wasabi.

10. Rich, chewy & crunch Texture is an important driver for taste perception of food and beverages and focus of many of today’s food innovations. Brands are creatively combining textures with for example crispy inclusions, soft centers and extra crunchy toppings.

Texture claims are shown more prominently on frontof-pack. Also, brands are creative in describing texture or including a texture claim in a product name.

Recent innovations include Quaker Big Chewy Chocolate Chip bars. www.innovadatabase.com

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New ingredients shape future of ready meals market

More consumers are feeling time-scarce and view cooking as a chore, turning to convenient ready meals to free up more time for themselves. But to survive in an increasingly health-conscious society, ready meal manufacturers must innovate with new ingredients and premium products.

Busy urbanites look for convenient products

According to a new Canadean report, consumers seek products that suit their hectic lifestyles, influencing US$314 billion of food and beverages consumption in 2013. Parents, those with busy jobs and young urbanites without traditional cooking skills are most likely to look for fast and convenient food preparation. Urban males

between the age of 16 and 35 alone are responsible for 16.7% of food and beverage consumption by volume in 2013. Kirsty Nolan, analyst at Canadean, says: “People want to free up some time on their busy schedules and are actively looking for convenient products to reduce the time they spend on food preparation.”

New challenges ahead for microwavable food The report shows that the search for convenience is one of the key factors why microwavable food continues to be a huge trend – despite consumers growing increasingly aware of healthy eating. Nolan says: “Since its initial launch in the late 60s, the countertop microwave oven has become an essential in

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modern kitchens globally. The challenge for ready meal manufacturers in the coming years will be to come up with new, innovative products that are positioned around premium quality.”

Ingredients manufacturers such as Budenheim will help to bring microwavable innovations to the market. Budenheim launched Budal MW500 – a new ingredient that keeps microwavable snacks, such as baked goods, crispy on the outside. This allows food manufacturers to further expand their microwavable cuisine range to include croissants and pastries, which previously have not fared well during microwave preparation.

Nolan adds: “Such innovations are making traditional cooking skills obsolete, providing busy consumers with the opportu-

nity to spend time on other activities.”

About Canadean Canadean provides in-depth market research across the fast-moving consumer goods (FMCG) sector, including food, packaging, ingredients, soft drinks, beer, retail, foodservice, wines & spirits and cosmetics & toiletries. Canadean specialises in conducting online survey panels, producing indepth market insight country reports through qualitative and quantitative research. For updates, please follow us on twitter or visit www.canadean.com

PRODUCT TRENDS

Non-alcoholic drinks market Trends and forecast

Non-alcoholic drinks refer to beverages, which have less than 0.5% alcoholic content by volume.

Soft drinks, juices, readyto-drink tea and coffee, bottled water, and energy drinks are the most-consumed non-alcoholic drinks globally.

Changing customer needs and introduction of new flavours and product var-

iants are the major factors driving demand for non-alcoholic drinks. With large number of upcoming business utilities in power, construction and automotive sector in developing countries, the per-capita income is expected to increase over the forecast period, thereby increasing the disposable income of the regions. In-

66 - Italian Food & Beverage Technology - LXXIX (2015) march

creasing disposable income in emerging economies is expected to have high impact on demand for non-alcoholic drinks in the long run.

North America is the largest market for non-alcoholic drinks globally closely followed by Asia Pacific.

The U.S. is one of the major markets for non-alcoholic drinks in North Amer-

ica. However, in recent times owing to increasing health awareness the demand for non-alcoholic drinks has decreased considerably, especially among the younger population. Due to this, non-alcoholic drinks market in North America is expected to have a stable growth throughout the forecast period. Apart from this, increasing awareness about obesity is also one of the major factors restraining the demand for non-alcoholic drinks in North America. The major manufacturers in the non-alcoholic drinks market have introduced zero-sugar and diet drinks which meet the consumersâ&#x20AC;&#x2122; demands of reduced calories to cater with changing consumer requirements.

Asia Pacific is also one of the fastest growing markets for non-alcohol-

PRODUCT TRENDS

ic drinks. Rapidly changing lifestyle and increasing disposable income are some of the major factors fueling the demand for non-alcoholic drinks in Asia Pacific. Emerging economies such as India, China and Singapore among others are some of the major markets for non-alcoholic drinks in Asia Pacific. Owing to these factors, Asia Pacific is expected to be one of the largest markets for non-alcoholic drinks in the long run.

Apart from this, increasing health awareness among consumers in Europe the demand for non-alcoholic drinks is expected to decrease considerably in the forecast period. However, with the introduction of diet and zero sugar drinks the customer perception is expected to change in the forecast period fueling the demand for non-alcoholic drinks in

Europe. Apart from this, the demand for non-alcoholic drinks in Rest of the World is also expected to increase considerably in the forecast period. Brazil, Argentina, Chile and Saudi Arabia among others are some of the major markets for non-alcoholic drinks in this region.

A.G. Barr, plc. (U.K.), Dr. Pepper Snapple Group, Inc. (U.S.), Dydo Drinco, Inc. (Japan), Attitude Drinks, Inc. (U.S.), LiveWire Ergogenics, Inc. (U.S.), Calcol, Inc. (U.S.), Danone (France), NestlĂŠ S.A. (Switzerland), PepsiCo, Inc. (U.S.) and The Coca-Cola Company (U.S.) are some of the major players operating in the non-alcoholic drinks market.

This report published by Transparency Market Research has been segmented by product and geography and it includes the

drivers, restraints, and opportunities (DROs), Porters Five Forces analysis, and supply chain of the non-alcoholic-drinks market. The study highlights current market trends and provides forecasts from 2014 to 2020. Average selling prices (ASP) across all product segments and packaging sizes are also covered within the scope of research. We have featured the current market scenario for the non-alcoholic drinks market and identified future trends that will impact demand for non-alcoholic drinks during the forecast period.

By product, the market has been segmented into soft drinks, bottled water, tea and coffee, juice, and dairy drinks. By geography, the market has been segmented into North America, Europe, Asia-Pacific, and RoW. The study also covers major coun-

tries such as the U.S., Canada, the U.K., Italy, France, Poland, Germany, Netherlands, Hungary, India, China, Japan, Australia, Brazil, and the Middle East. The report provides the current market size and anticipates its status over the forecast period.

The report also analyzes macro-economic factors driving and inhibiting growth in the non-alcoholic drinks market. Porterâ&#x20AC;&#x2122;s Five Forces analysis offers insights into the market competition across its value chain. The market attractiveness analysis provided in the report highlights key-investing areas in this industry. The report will help manufacturers, suppliers, and distributors to understand the present and future trends in this market and formulate strategies accordingly. www.transparencymarketre search.com

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9 innovation themes for juice drinks

A new report on Juice Drink Innovation from specialist food and drink consultancy Zenith International has highlighted 9 themes driving new product development and innovation worldwide: functionality; low sugar/calorie; child orientated; new flavour/variety; origin and provenance; limited edition; innovative packaging; new proposition/concept; cross-category.

The report covers 100% fruit juice, 24-99% juice content nectars and 5-24% juice content fruit drinks. 60 in-depth brand profiles offer product images as well as detailed information such as launch date, packaging type and size, pricing, ingredients, variants and positioning.

“Most innovation is taking place to boost slower growth in the more mature markets of North America and West Europe,” com-

mented Zenith Regional Research Consultant Marta Babits. “Here, there is a focus on developing premium products which offer added value through some form of functional benefit or technical advance, such as cold-pressed juices that aim to retain more nutrients and a more natural taste.

“In the faster growth emerging markets of Asia, Latin America and Africa, demand is increasing for affordable, more nutritious juice based drinks,” she concluded.

The report is intended as a

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valuable guide to anyone already in or considering entry into the juice drink market with a view to providing innovation and added value to consumers, showing many different approaches by region: - In Japan and South Korea, the life span of new products is often short in a culture of continuous innovation.

- In China and India, functionality is becoming more important.

- In Latin America, native superfoods are widely adopted.

- In Britain, smaller pack formats have been introduced to meet new school standards.

- In Africa, many consumers value energy-rich beverages more than low sugar alternatives.

The 2014 Zenith Report on Juice Drink Innovation contains full profiles on 60 brands launched in 201214 across 9 innovation themes. Contact Zenith International on +44 (0)1225 327900 or e-mail info@ zenithinternational.com

PRODUCT TRENDS

PACKAGING TRENDS Strong growth for bioplastics production capacities

The results of European Bioplastics’ annual market data update, presented in December at the 9th European Bioplastics Conference in Brussels, confirm the positive growth trend of the global bioplastics production capacities. “The market is predicted to grow by more than 400% in the mid-term,” stated François de Bie, Chairman of European Bioplastics.

The data compiled in cooperation with its respected scientific partners – the IfBB - Institute for Bioplastics and Biocomposites (University of Applied Sciences and Arts Hannover, Germany) and the nova-Institute (Hürth, Germany) – shows that bioplastics production capacity is set to increase from around 1.6 million tonnes in 2013 to approximately 6.7 million tonnes by 2018. Biobased, non-biodegradable plastics, such as biobased PE and biobased PET, are gaining the most. PLA is a major growth driver in the field of biobased and biodegradable plastics. Furthermore, renewable and

compostable plastics produced locally are likely to benefit from the new EU directive on the reduction of shopping bags. Flexible and rigid packaging remains by far the leading application field for bioplastics. “Besides this, a decisive growth can be observed in textiles and automotive applications. From functional sports garments with enhanced breathabil-

Global production capacities of bioplastics.

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ity to fuel lines – bioplastics are constantly spreading into new markets,” explained de Bie. With a view to regional capacity development, Asia will expand its role as major production hub.

Most of the currently planned projects are being implemented in Thailand, India and China. About 75% of bioplastics will be produced in Asia by 2018. In compari-

packaging trends

son: Europe at the forefront of research and development will be left with only roughly 8% of the production capacities. Additionally, other regions of the world, such as the USA and Asia, invest into measures ‘closer to market introduction’, which results in a faster market development than in Europe. “We urge the EU leg-

islators to consider and make efficient use of the immense environmental, economic growth and job creation potential of our industry.

In this context, the Circular Economy Package should remain in the Commission’s 2015 Work Programme and the Waste Target Review should proceed as planned,” concluded de Bie.

European Bioplastics is the European association representing the interests of the industry along the complete bioplastics‘ value chain.

Its members produce, refine and distribute bioplastics i.e. plastics that are either biobased, biodegradable, or both. More information is available at www.europeanbioplastics.org

US demand for cups & lids A new study by Freedonia Group reveals that demand for cups and lids in the US is projected to expand 4.4% per year to $10.0 billion in 2018, driven by above average gains for food packaging cups and an improved outlook for foodservice revenue growth relative to its 2008-2013 performance.

“Demand will be propelled by the important role of beverages as revenue generators for restaurants and a growing focus on specialty beverages among foodservice operators”, according to analyst Esther Palevsky. These factors will drive growth for higher value cup and lid products, such as paper hot cups, polyethylene terephthalate (PET) cups, and specialty lids.

Prospects for costlier types of cups will be strengthened by the growing number of cities enacting bans or restrictions on foamed polystyrene disposables and by restaurant chains transitioning away from foam cups as part of corporate sustainability initiatives. Foodservice, which accounted for two-thirds of demand in 2013, will remain

the dominant cup and lid market.

Among cup types, the fastest gains are anticipated in the packaging cup segment due to favorable consumption trends in a number of applications, along with the convenience, portability, and portion control benefits of single serving cup packaging. Paper cups will experience the fastest growth among drinking cup types, a shift in the competitive landscape. Advances will reflect environmental concerns about foam cups, growing restrictions on polystyrene foam products, pressure from environmental groups, and conversions to paper from foam by high volume foodser-

vice providers. Foam cup demand will also be threatened by the commercialization of recyclable plastic cups with insulation properties comparable to those of foam.

Lid demand growth will outpace that for cups, rising 4.7% per year to $1.3 billion in 2018. Advances will be fueled by expanding carryout food and beverage sales from restaurants and retail stores, an increasing percentage of drinking cups utilizing lids, heightened demand for costlier specialty lids, and healthy increases for single serving packaging cups, all of which have some type of lid. www.freedoniagroup.com

US cup and lid demand in 2014 in million dollars (The Freedonia Group).

Item

% Annual growth

2008

2013

2018

2008-2013 2013-2018

Cup and lid demand Cups Drinking Other Lids

6423 80550 10000 5619 7015 8690 4083 4845 5865 1536 2170 2825 804 1040 1310

4.6 4.5 3.5 7.2 5.3

4.4 4.4 3.9 5.4 4.7

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The European market for flexible packaging

Bags increasingly replace metal tins and rigid containers. The market research institute Ceresana analyzed the European market for flexible packaging made from plastics, paper, and aluminium. These not only include consumer good packaging for end customers, but also shrink and stretch films for storage and transport, paper labels, all kinds of carrier bags, sacks for heavy loads, and flexible intermediate bulk containers (FIBC).

â&#x20AC;&#x153;We expect the European market for flexible packaging, i.e. all types of packaging and materials taken together, to reach a market volume of about 19.2 million tonnes in 2021â&#x20AC;?, says Oliver Kutsch, CEO of Ceresana.

speed. These reasons also make disposable sachets more popular: Small bags are no longer used only for mustard, coffee, ready-made sauces and other foodstuffs, but also pharmaceutical drugs, for example.

Convenience Packaging Has Its Fingers On The Pulse

Biaxially Oriented Films Doing Well

The packaging industry has to react to changes in consumer demands: Lack of time and a desire for convenience and easy and practical use as well as attractive and innovative products are the mainsprings. Currently, it is especially demand for stand-up pouches that is rising: Using composite films allows for a further reduction of weight, thereby saving resources and transport costs. Modern filling techniques in combination with sterilizable bags guarantee an ever increase quality of products and rising filling

The choice of materials and material layers is determined by the specific properties and demand that a packaging needs to fulfil for a specific good. In many segments, flexible packaging made from biaxially oriented polypropylene (BOPP) or PET (BOPET) has become much more important in the past. Especially in Western Europe the market for BOPP films performed weakly in recent years. But demand is projected to recover in the future.

Thanks to its positive properties, consumption of flexible BOPET packaging will continue its dynamic development, especially across large areas in Eastern Europe.

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packaging trends

More E-Commerce Needs More Packaging After demand had fallen in 2008 and 2009, consumption of heavy duty and transport packaging is rising again. The market for transport packaging can capitalize on the increasing volume of products traded via the internet. Ceresana also sees good opportunities for the packaging of pharmaceutical products in upcoming years: Due to a rising average age in many European countries, there is a trend towards ready-dosed single-portion packs for medicaments.

The Study in Brief Chapter 1 lists demand for flexible packaging (in tonnes) in Europe as a whole and 23 individual countries, split by the packaging types “Packaging films (plastics)”, “Bags & sacks (plastics)”, “Shrink & stretch films (plastics)”, “Labels (paper)”, “Bags & sacks (paper)”, “Other packaging (paper)”, and “Aluminium packaging”. It also depicts demand in these countries split by the materials polyethylene (PE), polypropylene (PP), polyethylene terephthalate (PET), polyvinyl chloride (PVC), other plastics, paper, and aluminium. Analysis for the eight largest markets (Germany, France, the United Kingdom, Italy, Poland, Russia, Spain, Turkey) and the aggregate of all remaining countries is additionally split by the applications “Food” (incl. beverages)”, “Consumer non-food”, “Heavy duty & transport”, and “Carrier bags”.

Chapter 2 offers a substantial analysis of various types of flexible

packaging: Data on demand development for the packaging types “Packaging films (plastics)”, “Bags & sacks (plastics)”; “Shrink & stretch films (plastics)”, “Labels (paper)”, “Bags & sacks (paper)”, and “Other packaging (paper)”, each split by 23 national European markets.

In chapter 3 demand for the packaging materials PE, PP, PET, PVC, other plastics, paper, and aluminium is analyzed, split by 23 European countries.

Chapter 4 examines the application areas for flexible packaging: Data on demand development in the segments “Food (incl. beverages)”, “Consumer non-food”, “Heavy duty & transport” and “Carrier bags”, split by the eight

largest market and the aggregate of the “rest of Europe”.

Chapter 5 provides profiles of the largest manufacturers of flexible packaging, clearly arranged according to contact details, turnover, profit, product range, production sites, profile summary, products, and applications. Extensive profiles are provided for 80 producers, including alesco GmbH & Co, KG; Ampac Flexibles; Bemis Europe Flexible Packaging; Graphic Packaging Holding Company; Leipa Georg Leinfelder GmbH; Mitsubishi Polyester Film GmbH; Papier-Mettler; Polifilm GmbH; RKW SE; Sappi Europe; Südpack Verpackungen GmbH & Co, KG; Taghleef Industries L,L,C; Treofan Group.

THE LATEST NEWS ON THE FOOD & BEVERAGE WORLD

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The converted flexible packaging market in Europe Converted flexible packaging represents one of the most complex and dynamic sectors of the European packaging industry. AMI, leading agency in plastic market research and consultancy, estimates the industry consumed 3.8 million tonnes of substrates in 2012 in a business worth more than 21 billion of Euro.

This valuation may surprise some industry observers as considerably lower figures have more typically been given for the converted flexible packaging industry in Europe. However, from an analysis of the 50 companies profiled in this report AMI believes these figures to be under-estimated.

The converted flexible packaging industry covers flexible packaging materials which have undergone some kind of converting process such as printing, lamination, coating, extrusion lamination and coating and/or sack-, bag- or pouch-making. It in-

volves the use of a wide variety of substrates including plastic films, paper and foil that can be used in various weights gauges and widths and in various combinations.

Given the complexity of materials and combinations that can be used and the variety of converting processes that may be applied, the industry involves a wide range of companies and business models. Traditionally the industry has been highly fragmented but a number of major regional and global groups have emerged in Europe to meet the needs of the global brand owners.

Rising costs, growing environmental concerns and the economic downturn have placed increased pressure on all players and this continues to drive corporate restructuring and strategic change among them.

There is a greater emphasis on the emerging markets of Eastern Europe and Russia along with moves to shift production to higher value

Leading converted flexible packaging producers in Europe in 2012 by volume (AMI).

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products within West European operations or close them altogether.

Sun Capital Partners, Inc.â&#x20AC;&#x2122;s decision to merge its portfolio companies, the US-based Exopack with the European-based Britton Group, PACCOR, Kobusch and Paragon Print & Packaging mid 2013 is the most recent and largest of these corporate changes. It makes it the sixth largest packaging company in the world but it remains to be seen whether this will result in further restructuring in the form of closures or divestments.

As these leading European flexible packaging converters evolve and change, an understanding of their strategy and future direction is critical for all companies involved in the business.

The report by AMI aims to provide some of the answers by analysing the background, development and strategy for 50 of the largest flexible packaging converters in Europe. In undertaking this study, analysts have attempted to select the 50 groups profiled here on the basis of the value of their respective European converted flexible packaging sales for 2012.

The 50 companies covered in this report titled â&#x20AC;&#x153;Corporate performance and ownership among converted flexible packaging producersâ&#x20AC;?, include other major global groups such as Bemis, Mondi and Sealed Air, along with significant regional players in Central and Eastern Europe and Turkey and the major national companies in Western Europe. Of the 50 companies identified AMI estimates that they accounted for 51% of the market on a volume basis and 54% by value. www.amiplastics.com

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MARKETING REPORTS Europe soups market still grows

Transparency Market Research has published a new market report titled “Soups Market - Europe Industry Analysis, Size, Share, Growth, Trends, and Forecast, 2014 - 2020.”

According to the report, the soups market in Europe is valued at USD 3919.1 million in 2014 and is anticipated to reach USD 5008.1 million by 2020, growing at a CAGR of 4.2 % from 2014 to 2020. Russia is the most attractive market for soups manufacturers in Europe.

Soup is one of the oldest foods that consumers prefer in Russia and the demand is expected to be high as they consume it six times a week.

Health and wellness trend and increasing variety of soups are the growth drivers responsible for the

growth of Europe soups market.

With such rising demand, soups manufacturers compete to offer different types of soups such as canned and dried. Dried soups leads the Russian soups market by value and volume followed by canned, frozen, chilled and UHT soups. Active promotions by key soups manufacturers are also contributing to the growth of soups market in Russia.

Busy lifestyle of people and consumer preference for healthy and ready to eat food in major markets such as U.K and Italy are expected to boost the soups market in Europe. Furthermore, active promotions by key soups and product innovation would significantly increase consumption of soups in Europe from 2014 - 2020.

Due to high unemployment rate, soups consumers in Spain considers price as a key variable while making a purchase decision, which in turn has resulted in varied shopping habits among consumers in Spain.

Soups consumption shows negligible growth in the forecast period and the soup manufactures should focus on price factor to increase the demand of soups in Spain. Consumers in France prefer soups only in the winter seasons therefore soup manufacturers c invest in product innovation in order to increase demand for soups throughout the year.

Geographically (by country), Russia and U.K are likely to experience strong growth in the next six years while France, Germany and Spain are expected to witness sluggish growth than other countries in Europe in terms of soups consumption.

The leading brands which have the maximum market share in Europe include Knorr, Liebig, Maggi, Heinz, Progresso among others. For example, Knorr and Maggi dominate the soups market in France. Soups in Europe is mainly distributed through hypermarkets, supermarkets and convenience stores. www.transparencymarketresearch.com

76 - Italian Food & Beverage Technology - LXXIX (2015) march

marketing reports

German ice cream market is the most valuable in Europe

The German ice cream market is the most valuable in all of Europe with the Germans eating more ice cream than other Europeans. This is largely due to consumers aged 55 and older who are responsible for almost 40% of ice cream consumption, and this number will only increase as Germany’s population keeps on ageing. By contrast, those aged 16 and under are only responsible for 15% of consumption, showing that the traditional perception of ice cream being a sweet treat for kids needs to change. Older consumers are not only the biggest consumers of ice cream due to the large number of them in German soci-

ety; they also have a great fondness for ice cream, eating more than their share compared to the proportion of the population that they represent. Therefore, it will be vital for manufacturers to target older consumers with indulgent products that offer greater sophistication, as well as fun experiences.

Germans demand indulgent ice creams According to Canadean, over half of ice cream consumption in Germany is driven by the pursuit of indulgence. Consumers in Germany will be eager to try ice creams

Mövenpick’s Maple Walnuts is one of the most popular ice creams in Germany, containing caramelised walnuts, maple syrup and cacao creme with rum flavour.

that offer rich, decadent flavours, as well as products that boast extra gooey textures, or contrasting mouthfeels, such as ice cream that features crunchy nut brittle or brownie pieces. Consumers experience a particular desire for indulgence from impulse ice cream products, looking for offerings that promise maximum reward and pleasure in this treating category. According to Catherine O’Connor, senior analyst at Canadean: “For an ice cream product to succeed in Germany, it needs to offer an indulgent experience above all else. While German consumers are also seeking convenience and quality products, as well as ice creams that bring fun and relaxation, these needs shrink in comparison to the high desire for indulgence that drives the market.” O’Connor adds: “Brands can use these other consumer desires to make their product different, but a focus on decadent ingredients and luxurious taste experiences must remain at the forefront of product design and promotional campaigns.” www.industryreportstore.com

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USA will remain leader in nutraceutical ingredients

According the new report “World Nutraceutical Ingredients” from Freedonia, world demand for nutraceutical ingredients is forecast to increase 6.4% annually to $28.8 billion in 2017. The best growth prospects will exist for substances with clinically supported health benefits and broad applications in foods, beverages, dietary supplements, and adult and pediatric nutritional preparations. Included in this group are soy proteins, oat bran, psyllium and soy fibers, cranberry and garlic extracts, calcium and zinc minerals, folic acid, and vitamins A and D. Nutrients will remain the top selling group of nutraceutical ingredients worldwide. Fibers will post the fastest demand gains as food and bev-

erage makers throughout the world introduce new high value-added nutritional preparations. Naturally derived herbal and botanical extracts and animal- and marine-based derivatives will remain the second largest selling group of nutraceutical ingredients worldwide. Analyst Bill Martineau forecasts, “Glucosamine will continue to lead demand, reflecting clinically proven pain control benefits and expanding use in dietary supplements and nutritional therapies”.

Brazil, China, India, Mexico and Turkey will be among the fastest growing consumers and producers of nutraceutical ingredients worldwide.

Mr. Martineau stated, “Increasing economic prosperity will enable these countries to expand and diver-

World nutraceutical ingredient demand in million dollars (The Freedonia Group).

% Annual growth

Item 2007 2012 2017 2007-2012 2012-2017

Nutraceutical ingredient demand 14,630 21,150 28,800 7.6 6.4 North America 3,800 5,390 7,200 7.2 6.0 Western Europe 3,630 4,830 5,930 5.9 4.2 Asia/Pacific 4,840 7,410 10,670 8.9 7.6 Central & South America 900 1,340 1,890 8.3 7.1 Eastern Europe 739 1,090 1,530 8.1 7.0 Africa/Mideast 721 1,090 1,580 8.6 7.7

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sify their food and beverage processing, and pharmaceutical industries.”

In 2017, China alone will absorb almost 14% of the value of global nutraceutical ingredient demand and will account for nearly 19% of the value of related world shipments.

The United States will remain the world leader, making up 20% of global demand and 21% of shipments.

The supply of and demand for nutraceutical ingredients in the United States, Western Europe, and other developed economies will increase more slowly than will developing regions due to maturing markets and recurring safety controversies involving various compounds.

Nonetheless, food, beverage, and pharmaceutical companies in these economies will continue to pursue opportunities in conventional and specialty nutritional products and natural medicines. As a result, they will remain major customers for nutraceutical ingredients.

World Nutraceutical Ingredients (published 11/2013, 610 pages) is available for $6300 from The Freedonia Group, Inc. www.freedoniagroup.com

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Factors driving change of preserved food in China Food quality issues continued to affect canned/preserved food in China. The chicken feed scandal which reported about the instant grown chicken within 45 days fed by medical additives at the end of 2012 shook consumer confidence in chicken-based products according to trade sources. Early in 2013, a report of up to around 13,000 pig carcasses due to porcine circovirus being found in Huangpu River in Shanghai further exacerbated the situation as consumers are worried about the pork products sources for canned/preserved meat and meat products in this sector.

Thanks to the continuous efforts of both the government and key play-

ers in products quality control such as stricter control on chicken and pork checkout and sourcing the raw materials that used to make packaged food, trade sources indicated that the impact of these negative factors faded during the first half of 2013, with demand for canned/preserved food finally recovering and supporting stronger volume growth in overall 2013.

Shineway Group is expected to continue to lead canned/preserved food in China in 2013, seeing current value growth of 5%. The company’s leading position is mainly due to its extensive distribution network, high brand awareness and broad customer base. However, as the largest

player in canned/preserved food the company also suffered the negative impact of food quality incidents impacting canned/preserved food, such as the chicken feed scandal and the dead pigs found in Huangpu River, when weaker consumer confidence casts shadow over the whole industry and Shineway as the biggest canned meat producer with previous lean pork scandal suffered even more.

Canned/preserved food constant value sales are expected to record a CAGR of 6% over the forecast period. Sales growth is expected to gradually pick up as the negative impact of food quality incidents dwindles. Stronger sales growth will however depend upon the government’s implementation of the Food Safety Law and the leading manufacturers’ efforts to build up their brands. However, the forecast period CAGR is still expected to be around a percentage lower compared with 2013 growth. In addition to maturity, this will mainly be due to consumers’ upgrading view over products in this sector triggered by continuous food safety issues as well as looking for better nutrition with fresh products instead. www.researchandmarkets.com

80 - Italian Food & Beverage Technology - LXXIX (2015) march

marketing reports

Global demand for salt to reach 325 million tons Global demand for salt is forecast to climb 1.5 percent annually to 325 million metric tons in 2018, valued at $13.4 billion. Trends in the dominant chemical manufacturing market will continue to strongly influence growth in salt consumption, although road deicing and food production will also have a significant impact. Notes analyst Carolyn Zulandt, â&#x20AC;&#x153;Asia/Pacific is by far the leading and fastest growing regional market for salt based on its large chlor-alkali industry.â&#x20AC;? Food processing will continue to provide steady but slow growth in most countries, while demand for salt in road deicing is projected to drop back to more usual levels in countries that experienced harsh winters in 2013. Overall, China will continue to represent the largest salt market worldwide while India is expected to register the fastest gains. These and other trends are presented in World Salt, a new study from The Freedonia Group, Inc., a Cleveland-based market research firm.

Trends in the production of chlor-alkali chemicals (chlorine, caustic soda, and synthetic soda ash) will continue to have the most significant effect on regional salt demand.

In the Asia/Pacific region, China and

World salt demand in thousand metric tons. (The Freedonia Group, Inc.)

Item

% Annual Growth

2008

2013

2018

Salt Demand

274850

301450

324550

1.9

1.5

North America Western Europe Asia/Pacific Central & South America Eastern Europe Africa/Mideast

72075 42630 110610 10745 25425 13365

74700 42605 131730 11565 25360 15490

75000 41250 152500 12550 26350 16900

0.7 neg 3.6 1.5 -0.1 3.0

0.1 -0.6 3.0 1.6 0.8 1.8

India are the largest chlor-alkali producers and have registered growth significantly above the global average over the past decade. While advances through 2018 will decelerate due to excess supply, Asia will still register the best advances in salt demand in the chemical market over that time. In the US, growth in chlor-alkali production is expected to accelerate, benefitting from low natural gas prices and a strong construction market. In contrast, Europe is expected to see stagnant-to-declining chlor-alkali output due to a weak pulp and paper industry and competition from chemical suppliers in Asia and the US. Road deicing is the second largest application for salt worldwide, even though demand is concen-

2008-2013

trated in only a few large countries (the US alone controls nearly 60 percent of the market). Food processing is expected to register average gains in most countries. In developed economies, health concerns regarding high sodium intake are leading to salt reduction initiatives. On the other hand, fast growth in processed food manufacturing is driving food salt consumption in developing countries.

World Salt (published 08/2014, 331 pages) is available for $6200 from The Freedonia Group, Inc. For further details or to arrange an interview with the analyst, please contact Corinne Gangloff by phone 440.684.9600 or e-mail pr@freedoniagroup.com. Information may also be obtained through www.freedoniagroup.com.

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Trust is key in growing US meat market

The huge meat market in the US isprojected to grow steadily over the next years, driven by the increasing popularity of private label and frozen meat products. However, new brands must establish themselves as being trustworthy and reliable, finds new report by Canadean.

According to Canadean, the US meat market was valued at approximately US$68 billion in 2013 and is forecast to grow at a CAGR of 1.7% to reach close to US$84 billion by 2018. Fresh meat continues to lead the meat market in the US, accounting for over a quarter of the market volume in 2013. This can be attributed to a rising preference for fresh produce, especially among older consumers. However, products such as frozen meat that can be bought in bulk and preserved for long periods of time also appeal to a large number of consumers. In 2013, the US frozen food market was valued at US$18 billion and is forecast to grow to reach US$22 bil-

lion by 2018, making up more than half of the value of the global frozen food market, expected to lie at US$43 billion in 2018.

Safwan Kotwal, analyst at Canadean says: “Consumers are showing less brand and product loyalty, switching to alternatives they see as providing better value for money. Although fresh meat continues to sell well, processed foods have been growing in popularity over the past decade due to their affordability and convenience. Fresh meat manufacturers must ensure that they keep the price of their meat competitive in order to continue to appeal to value-conscious consumers.”

Consumers have trust issues with private label meat Private label meat products have proved fruitful for retailers’ own brands and further undermine the fresh meat market. Non-branded meat is generally priced lower than branded products, thus appealing to consumers on a budget. Hav-

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ing said this, manufacturers need to address consumers’ concerns with regard to trust and ethics.

Kotwal adds: “Global meat scandals have tightened the screw on this market, leaving consumers angry and somewhat confused, leading to demand for greater transparency.” Consumers associate meat from free-roaming animals with better taste and organic certification with products free from ‘bad’ ingredients. Displaying credible food certifications on the package will enhance the perception of the product as being of higher quality. www.canadean.com

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NEWS AND TECHNOLOGY

Biotech crops show continued growth

In 2014, a record 181.5 million hectares of biotech crops were grown globally, an increase of more than six million hectares from 2013, according to a report released today by the International Service for the Acquisition of Agri-Biotech Applications (ISAAA). With the addition of Bangladesh, a total of 28 countries grew biotech crops during the year.

The 20 developing and eight industrial countries where biotech crops are produced represent more than 60% of the world’s population.

“The accumulated hectarage of biotech crops grown in 1996 to 2014 equals, roughly, 80% more than the total land mass of China,” said Clive James, ISAAA Founder and report author. “Global

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hectarage has increased more than 100-fold since the first plantings of biotech crops.”

Since 1996, more than 10 food and fibre biotech crops have been approved and commercialized around the world.

These range from major commodities such as maize, soybean and cotton, to fruits and vegetables like papaya, eggplant and, most recently, potato.

The traits of these crops address common issues affecting crop benefits to the consumer and production rates for farmers, including drought tolerance, insect and disease resistance, herbicide tolerance and increased nutrition and food quality. Biotech crops contribute to more sustainable crop production systems and provide resilient responses to the challenges of climate change.

According to the report, the United States continues to lead production at 73.1 million hectares.

Up 3 million hectares – a growth rate of 4% – from 2013, the United States recorded the highest yearover-year increase, surpassing Brazil, which has recorded the highest annual increase for the past five years.

The report also highlighted key benefits of biotechnology, including alleviation of poverty and hunger by boosting the income of risk-averse small, resource-poor farmers around the world. Latest global provisional information for the period 1996 to 2013 shows that biotech crops increased production valued at US$133 billion; in the period 1996 to 2012 pesticide use decreased significantly saving approximately 500 mil-

news AND TECHNOLOGY

lion kg of active ingredient. In 2013 alone, crop plantings lowered carbon dioxide emissions equivalent to removing 12.4 million cars from the road for one year.

These findings are consistent with a rigorous meta-analysis, conducted

by German economists, Klumper and Qaim (2014), which concluded that GM technology has, on average, reduced chemical pesticide use 37%, increased crop yields 22%, and increased farmer profits 68% during the 20 year period of 1995 to 2014.

Bangladesh: a model for success One of the smallest and poverty-stricken countries in the world, Bangladesh approved Bt brinjal/eggplant in October 2013. Less than 100 days post-approval commercialization began in January 2014 when 120 farmers planted 12 hectares of the crop throughout the year.

Bt brinjal/eggplant not only brings financial opportunity to poor farmers in the country, but also drastically decreases farmer exposure to pesticides on the food crop by 70 to 90%.

“The timely approval and commercialization of Bt brinjal in Bangladesh speaks to the power of

political will and support from the government,” said James. “This lays the foundation as a model of success for other small, poor countries to quickly introduce the benefits of biotech crops.”

The case of Bangladesh in 2014 reconfirms the value and success of public-private partnerships. The Bt biotech trait for brinjal – one of the most nutritious and important vegetables in Bangladesh – was donated by Mahyco, an Indian company.

“Public-private partnerships continue to increase the probability of timely delivery of approved biotech crops at the farm level,” James said. “They will remain essential in the years to come.”

The Water Efficient Maize for Africa (WEMA) Project is another example of a public-private partnership at work. Beginning in 2017, select African countries are scheduled to receive the first biotech drought tolerant maize, a food staple depended on by more than 300 million poor Africans. The donated biotechnology trait is the same as the DroughtGard™ variety used in the United States, which increased 5.5-fold in planted hectares from 2013 to 2014. This demonstrates strong farmer acceptance of the biotech drought tolerant maize.

New approvals address consumer concerns In the United States, approval of the Innate™ potato was granted in November 2014. The Innate potato decreases production of acrylamide, a potential carcinogen, when potatoes are cooked at high tem-

peratures. Furthermore, it increases consumer satisfaction while precluding up to 40% yield loss as the potato will not discolor when peeled and has fewer bruising spots. These attributes will have meaningful impact on food security as food waste continues as an important factor in

INTERNATIONAL EVENTS IN ITALY 16 - 17 April 2015 - Bologna: Nuce - Food-Ing, int.

Nutraceutics show. Bologna fiere - www.nuce.eu 3 - 4 May 2015 - Rho (MI): 12° Italian conference on food sciente and technology (12° Ciseta) - www. businessinternational.it 3 - 6 May 2015 - Rho (MI): TuttoFood, int. food show. Fiera di Milano - email: info@tuttofood.it - www.tuttofood.it 19 - 23 May 2015 - Rho (MI): Ipack-Ima, int. packaging, food processing and pasta exhibition. Ipack-Ima - email: ipackima@ipackima.it - www.ipack-ima.com 19 - 23 May 2015 - Milano: Meat-Tech, int. Meat industry show. Ipack Ima - ipackima@ipackima.it - www.meat-tech.it 20 - 22 May 2015 - Milano: Fruit Innovation, int. Fruit processing industry show. Ipack Ima - www.fruitech.it 1-3 July 2015 - Milano: int. conference “Grains for Feeding the World” - Aistec - www.aistec.it 19 - 23 July 2015 - Milano: int. conference on “Grains for feeding the world”. Aistec - www.aistec.it *14-16 October 2015 Milano: 2nd Efsa Scientific Conference - Efsa - www.efsaexpo2015.eu 23 - 27 October 2015 - Rho (MI): Host, int. hospitality show. FieraMilano - email: host@fieramilano.it - www.host. fieramilano.it 25 - 28 October 2016 - Parma: CibusTec, int. food equipment show. Fiere di Parma - email: cibustec@ fiereparma.it - www.cibustec.it 27 - 28 October 2015 - Verona: Save, int. show on automation and instrumentation. E.I.O.M. Ente Italiano Organizzazione Mostre - e-mail: eiom@eiomfiere.it - www. exposave.com 3 - 6 November 2015 - Rho (MI): Simei, int. beverage and wine industry show. EME - email: info@simei.it - www. simei.it

Italian Food & Beverage Technology - LXXIX (2015) march -

85

the discussion of feeding 9.6 billion people in 2050 and approximately 11 billion in 2100.

Potatoes represent the fourth most important food staple in the world.

As such, a continuous effort is being made to improve the potato and combat losses due to diseases, insects and weeds, and other constraints.

Biotech-based control of the fungal disease lateblight, the most important disease of potatoes in the world, is already being field-tested in Bangladesh, India and Indonesia. Late-

blight caused the 1845 Irish famine, which resulted in 1 million deaths. Biotech control of virus diseases and the Colorado beetle, the most important insect pest, are already available, but not deployed.

Status of biotech crops in Asia In Asia, China and India continue to lead developing countries growing bi-

otech crops at 3.9 million hectares and 11.6 million hectares planted in 2014, respectively.

The adoption rate of biotech cotton in China increased from 90 to 93% in 2014, while virus resistant papaya plantings increased approximately 50%. More than 7 million small farmers in the country continue to benefit from biotech crops and the latest economic data available indicates farmers in the country have gained US$16.2 billion since the introduction of biotech in 1996.

According to the report, India cultivated a record 11.6 million hectares of Bt cotton with an adoption rate of 95%. British economists Brookes and Barfoot estimate that India enhanced farm income from Bt cotton by US$ 2.1 billion in 2013 alone.

Developing countries Vietnam and Indonesia granted approval for commercialization of biotech crops to begin in 2015. This includes several hybrids of biotech maize for importing and planting in Vietnam and drought tolerant sugarcane for planting as a food crop in Indonesia.

Growth continues in Africa and Latin America Having cultivated 2.7 million hectares in 2014,

86 - Italian Food & Beverage Technology - LXXIX (2015) march

South Africa ranks as the leading developing country to grow biotech crops in Africa. Sudan increased Bt cotton hectarage by approximately 50% in 2014 and several African countries including Cameroon, Egypt, Ghana, Kenya, Malawi, Nigeria and Uganda conducted field trials on several pro-poor crops including the food crops rice, maize, wheat, sorghum, bananas, cassava and sweet potato.

These crops can contribute to resilience and sustainability in the face of new climate change challenges.

In Latin America, Brazil ranked second, behind only the United States, for biotech crops planted in 2014. At 42.2 million hectares, this represents an increase of 5% from 2013.

Biotech crops impact food security, sustainability and the environment From 1996 to 2013, biotech crops have increased crop production valued provisionally at $US133 billion; helped alleviate poverty for more than 16.5 million small farmers and their families â&#x20AC;&#x201C; more than 65 million people, collectively â&#x20AC;&#x201C; some of the poorest people in the world; and decreased the envi-

ronmental impact of food and fibre production by reducing pesticide use, increasing land savings and reducing CO2 emissions.

According to Brooks and Barfoot, had the additional 441 million tons of food, feed and fibre produced by biotech crops from 1996 to 2013 not been produced, an additional132 million hectares of conventional crops would have been required to produce the same tonnage.

This required increase in hectares could have negative implications for biodiversity and the environment due to an increased need for cultivated acres.

By the numbers United States continued as the lead country with 73.1 million hectares, a year-toyear increase of 4%, equal to 3 million hectares.

Brazil ranked second for the sixth consecutive year, increasing its hectarage by 1.9 million hectares from 2013.

Argentina retained third place with 24.3 million hectares.

India and Canada both recorded 11.6 million hectares. India had an adoption rate of 95% for biotech cotton. Canola and soybean hectares increased significantly in Canada. www.isaaa.org

Via Mecenate, 78/b news AND TECHNOLOGY

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Organic vs. conventional milk, which are the differences?

Consumers perceive that organic cow milk differs from conventionally produced milk and that these differences justify the premium price for organic milk. In a new review, researchers in New Zealand found that the differences between organic and conventional milk are not so straightforward.

Reviewing almost 200 publications, researchers concluded that previously conducted controlled studies investigating whether differences exist between organic and conventionally produced milk have so far been largely ambiguous, due prin-

cipally to the complexity of the research question and the number of factors and variables that can influence milk composition.

“This review presents one of the most detailed treatises to date of organic versus conventional milk composition,” commented Matt Lucy, PhD, Professor of Animal Science, University of Missouri, and Editor-in-Chief of the Journal of Dairy Science.

“When comparing organic and conventional milk composition (especially milk fatty acids), previous studies have generally compared organic dairying with milk produced from grass-fed cows to conventional dairying with milk produced from concentrate-fed cows. The differences in milk composition observed are actually due to the different diets of the cows (i.e. pasture versus concentrate feeding) rather than organic versus conventional farming systems,” according to lead investigator Don Otter, PhD, Senior Scientist, Food & Bio-based Products, AgResearch Grasslands Research Centre (New Zealand).

Because there are many

88 - Italian Food & Beverage Technology - LXXIX (2015) march

factors that affect milk composition, it is difficult to control for all of them when comparing organic to conventional milk production. According to the investigators, “The term ‘organic’ when applied to dairying is not universal, and to a large extent, is defined simply by regulations that differ from one country to the next.

‘Conventional’ basically is anything that is not ‘organic.’ However, in most parts of the world, conventional dairying is associated with high levels of grain feeding, the use of cow breeds which produce high milk volumes, and the application of large amounts of fertilizer (‘high input’ farming), while organic dairying is tied to pasture and forage

feeding, lower amounts of fertilizer application, and the use of mixed or minority breeds (‘low input’). The vast majority of differences reported between organic and conventional milk come from what cows are fed and their breed, and is not anything unique to being organic or conventional in itself.”

Therefore in terms of nutrients in milk, there is nothing distinct about organic milk that makes it unique from conventionally produced milk once the different factors that influence milk production are compared or adjusted for.

If animal genetics, health, breed, diet, management, or environment differs, then so will the composition of the milk produced.

Herbs and spices: a useful approach to reducing salt content in soup EUFIC, the European Food Information Council, reports that researchers from the University of Reading (UK) have found that the addition of herbs and spices can increase consumers’ liking of reduced-salt soups.

They found that reducing salt led to a significant decline in liking for the soup,

which initially was unaffected by the addition of herbs and spices. However, consumer acceptance for the herbs and spices soup increased after regular exposure over five days. Consumers also perceived that this soup contained a similar level of salt as the standard soup.

While salt is an impor-

news AND TECHNOLOGY

tant component of many foods, a high sodium diet can increase the chances of hypertension, and therefore, the risk of cardiovascular disease. Salt in foods is used for taste, texture and preservation, so reducing salt in food products can be a considerable challenge for food manufacturers.

During the study, the University of Reading researchers investigated consumers’ liking of reduced-salt soup with added herbs and spices, after repeated exposure. The study involved 160 participants from the UK, selected to represent a balance of gender, age ranges and socioeconomic groups. Participants’ daily salt intake was estimated by means of a urine sample and a food frequency questionnaire.

Three tomato soup samples were produced: a standard soup (containing the average level of salt in UK soup brands), and two reduced salt soups with 57% less salt than the standard; one with oregano and other herbs and spices, and one without.

During the first phase, the three soup samples were presented to the participants, and the standard soup was sig-

nificantly preferred for its flavour. However, there was no difference in preference between the reduced-salt soup, and the oregano-modified soup.

Both were also considered ‘less familiar’ than the standard soup. Ratings for ‘flavour intensity’ of the low-salt soup were considerably lower than those of both the standard and the oregano-modified soup.

The next phase aimed to assess consumer liking after exposure to the soups over a threeday period. Participants were divided into three groups (balanced according to their age and gender, self-reported use of herbs and spices in cooking, salt intake and scores in relation to their liking for the soups) and provided with a full portion of just one of the three soups. During these visits the liking scores of the oregano-modified soup

increased significantly, whereas consumer acceptance of the standard and reduced-salt soups stayed the same.

The study also measured the participants’ perceived saltiness of the soups. While the lowsalt soup was perceived to be significantly less salty than the standard soup sample, there was no perceived difference between the saltiness of the standard soup and oregano-modified soup.

Preferences toward the soups correlate with the daily salt intake of participants, with those with a higher salt intake having a higher preference for the soups overall.

Participants’ liking of the oregano-modified soup improved after repeated exposure. The researchers suggested this observation could relate to the theory of food neophobia (a person’s reluctance to consume new foods

or flavours). In the present study, flavour reformulation of the soup reduced its familiarity, causing an initial decline of liking. However, repeated exposure over time can increase familiarity and as a consequence, consumer acceptance.

A similar study from researchers in Brazil looked at the preference for different salt concentrations of two groups of older individuals (aged between 63 and 79 years), with normal or high blood pressure. A preference for bread samples with different salt concentrations, first without and then with the addition of oregano, was tested and it was found that individuals with higher blood pressure had a greater preference for the saltiest sample. However, the use of oregano reduced the preference for saltier bread samples in both groups.

The two studies demonstrate that the addition of new flavours, like herbs and spices, can reduce the need for salt in food and enhance the perception of saltiness. The authors conclude that the addition of carefully selected herbs and spices could encourage manufacturers to reduce salt in certain food products. www.eufic.org

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Biggest food and drink buyers and sellers of 2014 Coca-Cola, Danone, Anheuser-Busch InBev and DS Services were the 4 most acquisitive companies of 2014, according to the bevblog.net food and drink transactions database. “Each was responsible for 6 or more takeovers,” commented compiler Richard Hall, Chairman of specialist consultancy Zenith International. “Lactalis, Diageo, FrieslandCampina, Coca-Cola Bottling Co Consolidated and BBX Capital all made 5 purchases.

“Nestlé and Coca-Cola were the only 2 companies to make 5 or more sales, followed by Unilever on 4, then BASF, Cargill and Constar on 3 each.

“A total of 909 companies were involved across 75 countries, with the United States and United Kingdom consistently most prominent overall.”

“Reversing the pattern of 2013, US companies made 11 more sales than purchases, while UK companies made 8 more purchas-

es than sales. France was the biggest net buyer (+16) and Australia/New Zealand the biggest net sellers (-16),” Richard Hall concluded. www.zenithinternational.com

Aquaculture can grow faster, raising micronutrient supply from fish Fish farming will likely grow more than expected in the coming decade, offering a chance for improved nutrition for millions of people, especially in Asia and Africa, according to a new FAO report.

Increased investment in the aquaculture sector particularly in productivity-enhancing technologies including in the areas of water use, breeding, hatchery practices and feedstuff innovation should boost farmed-fish

production by as much as 4.14% per year through 2022, notably faster than the 2.54% growth forecast made earlier this year in a joint report by FAO and the Organization for Economic Cooperation and Development.

“The primary reason for increased optimism is that there is ample room for catching up with more productive technologies, especially in Asia, where many fish farmers are small and unable to foot the hefty capital outlays

90 - Italian Food & Beverage Technology - LXXIX (2015) march

the industry requires to expand output without running into resource constraints,” said Audun Lem,

a senior official at FAO’s Fisheries and Aquaculture Policy and Economics Division and one of the lead authors of the 120-page report.

Africa, with formidable water resources, should also host ongoing rapid growth of more than 5% a year, the fastest in the world but building on a very low current base level, according to the report.

Aquaculture is a young industry compared to live-

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stock farming and has grown from virtually nothing in 1950 and to a record production of 66.5 million tonnes in 2012, up almost thirty-fold since 1970. About 50% of the $127 billion in global fish exports in 2011 came from developing countries, which receive more net revenue from the fish trade than from their exports of tea, rice, cocoa and coffee combined, Lem said.

In terms of direct human consumption, farmed fish in 2014 surpassed captured fish, which reached a plateau in the mid-1980s and is expected to grow only 5% over the next decade, thanks largely to reduced waste as well as better gear reducing unwanted by catch and improved fisheries management.

Global per capita fish consumption increased from 9.9 kilograms in 1970 to 19.1 kilograms in 2012, although rates vary substantially by and within regions. Africa, Latin America and the Near East have consumption levels of around half the global rate, while Asia, Europe and North America all have rates of about 21 kilograms per capita.

Fish prices in 2022 will be 27% higher than today in FAO’s baseline scenario, but up to 20% lower if aq-

uaculture expands more quickly.

FAO’s report suggests that increased demand on fishmeal prices due to aquaculture’s needs is unlikely to impact prices as alternatives, such as feed based on vegetable proteins, will be developed

to meet needs and respond to price pressures.

Such innovation is particularly important for Africa, where fish farmers rely heavily on imported feedstuff from European countries.

A notable shift is already underway as Peruvian an-

chovy, Chilean mackerel and Scandinavian herring are increasingly being used for direct human consumption while more efficient use of other fish by-products are being used for fish oil production. www.fao.org

Conference on grains for feeding the world at Expo 2015 in Milan On the occasion of the global event Expo 2015, the Italian Association for Cereal Science and Technology (AISTEC) and the International Association for Cereal Science and Technology (ICC) have joined forces to co-organise an international conference on “Grains for feeding the world” (www. expo2015.icc.or.at/home).

This event will take place in Milan (Italy) 1 to 3 July 2015, to reflect on the Expo 2015 theme which is “Feeding the planet, energy for life” within the boundaries of the grain field and in a global perspective.

The aim of this conference is to address novel aspects and major global challenges for cereals and and grains worldwide, regarding in particular limited agricultural land and re-

92 - Italian Food & Beverage Technology - LXXIX (2015) march

source scarcity, infrastructures and biodiversity, pressures of a changing climate, safety, innovation in production and technology, health and nutrition as well as consumer needs to help shaping the future of grains. The conference will be a wide and interesting forum for both young and senior scientists, industry representatives and all stakeholders to network and exchange knowledge and views about grains, new cereal products and emerging consumer preferences and needs.

Two Poster Awards will be given to the most outstanding and innovative researches on grains for feeding the world. Two Diplomas and two cash prizes will be, in fact, awarded to the best posters

by Chiriotti Editori, there-

of one prize will be in the name of Giovanni Chiriotti, founder of the Chiriotti Editori and great friend of ICC, and it will be given to a poster presenting innovative work on processing and use of grains.

This conference will also be a unique opportunity to visit the fantastic Expo 2015 grounds where, within the pavilions of more than 150 participating countries; more than 7,000 events including shows, conferences and meetings, are planned during the Expo opening period (May - October 2015).

(AISTEC Associazione Italiana di Scienza e Tecnologia dei Cereali CRA-NUT - Via Ardeatina 546 - 00178 Roma - Italy - Tel. +39 06 51494536 - Fax +39 06 51494550 - www.expo2015.icc.or.at/ home)

news AND TECHNOLOGY

Ipack-Ima part of the EXPO 2015 Ipack-Ima, one of the most attractive international exhibitions for suppliers of technology and materials for processing & packaging, will be held from the 19th to the 23rd 2015 in Milan - Italy. Ipack-Ima is a large system exhibition showcasing the very top solutions in food and non-food sectors for professionals of the industry. In particular it is world renowned for its display of dry pasta technology It is a comprehensive showcase and the only event officially recognized

by EXPO 2015 Milano (the Universal Exposition at Fieramilano from 1st May to 31st October, 2015) as Italy’s leader in processing and packaging technology.

Ipack-Ima invests in Fresh Food The 2015 edition is set to be a major one for Ipack-Ima. The exhibition is evolving and there is some important news in store for next year. Besides being the world’s leading event for dry pasta technology, Ipack-Ima will showcase technology for the fresh food industry.

The exhibition halls will give extensive room to one of the liveliest sec-

tors of the food and distribution industry, faced with new consumption habits. Fresh food requires new, specific packaging and packaging technology, which finds its perfect showcase at Ipack-Ima. The biggest news about the event is that Ipack-Ima will be flanked by vertical exhibitions dedicated to fresh food technology: - Meat-Tech - Processing & Packaging for the Meat Industry is a new, highly specialized event for the business community of the meat industry, showcasing top technology and products for meat processing, preservation, packaging and distribution. Meat-Tech attracts the attention of the most representative market sectors and will benefit from Ipack-Ima’s large public.

- Dairytech – Processing & Packaging for the Dairy industry is the new exhibition originating from the strong demand of industry stakeholders and dedicated to processing and packaging technology for dairy products. Spanning from the milk collection and storage to the processing of the finished product down to the packaging, preservation and sale, Dairytech offers a unique,

comprehensive overview of the latest manufacturing and processing technology in the industry.

- Fruit Innovation – the newly created exhibition, organized by Fiera Milano and Ipack-Ima spa, dedicated to product innovation, technologies and services for the fruit & vegetables industry is the answer to the demand for innovation and internationalization in the fruit & vegetable supply chain. It’s a winning combination of products and technology bringing increased visibility to cutting-edge solutions.

The events and the focus on sustainability The global event will be flanked by a rich programme of meetings, conventions and seminars for the five exhibition days.

These events will have a common keyword, sustainability. More than 40 events have been already scheduled focusing on the main issues and trends of each business community.

“Designing a Resilient Future: Food, Technology, and Sustainable Development” is the central theme of Ipack-Ima and will be developed – in concordance with “Feed the planet. Energy for life” – (the theme of EXPO 2015) - through an international

convention scheduled on 20th May 2015 and organized in partnership with UNIDO and the UN Food Agencies. The main issue under discussion is sustainability, the leitmotiv of all side events to the 2015 shows, and the conference aims to enhance the possible evolution of Food Technology in the future.

Ipack-Ima will host for the first time the World Star Awards, a competition organized by WPO with a final prize giving Ceremony designed to showcase the very best of the packaging industry Worldwide.

More than 300 guests will attend the Ceremony on 19th May, the opening day of the show.

Ipack-Ima will also be home to the great ICheaP International Conference on Chemical and Processing Engineering for 4 days, from 19th to 22nd May. ICheaP is an event organized by AIDIC, the Italian Association of Chemical Engineering and, now in its 12th edition, features

Italian Food & Beverage Technology - LXXIX (2015) march -

93

600 speeches and 1600 authors from over 50 countries representing all continents. Experts both from the industry and from academia will discuss biotechnology, nanotechnology, thermodynamics, biorefill and sustainability.

The synergy with EXPO 2015 To top off this extraordinary event, the shows will be held in conjunction with EXPO Milano 2015, the Universal exposition running from 1st May to

31st October, 2015, whose grounds adjoin the Fieramilano exhibition complex. Buyers will have the unique chance to visit Ipack-Ima plus the 145 national and thematic pavilions. www.ipackima.it

Tuttofood 2015, more than 2,500 exhibitors expected Innovation and certified quality. The next edition of Tuttofood, the World Food Exhibition organised by Fiera Milano and scheduled for 3 May to 6 May 2015, is of ever-greater interest to companies and buyers from Italy and abroad. It will offer a wide range of initiatives to support the industry and to give professionals interesting opportunities for comparing notes on their strategies.

In fact, Tuttofood won’t just be about business meetings but will also offer important opportunities for visibility for the best products presented by companies. In addition, there will be interesting learning opportunities thanks to a full calendar of events that will bring the biggest experts to the trade fair and offer visitors one-of-a-kind opportunities for professional enrichment and continuous growth.

For the 2015 edition, contests are to be part of the show once again in order to truly highlight products and put the focus on their quality. These contests will include exhibiting companies and focus on the themes of innovation and the importance of the certification system. Technical juries made up of qualified partners will be called upon to select the finalists while the buyers themselves will be asked to make the final decision by voting during the show.

The contest dedicated to the most innovative products is to be organised in collaboration with Ipsos, a leading market research company in Italy.

Interviews with a sample of about 1,200 consumers led to the selection of 24 products (3 for each of the 8 categories in the competition - Meats and Cured Meats, Dairy, Con-

94 - Italian Food & Beverage Technology - LXXIX (2015) march

fectionary, Frozen Foods, HoReCa and the sections Mixed Products, Seafood and “Green” Food). A winner will be chosen for each industry from among these 24 finalist ideas.

To highlight those companies that invest in DOP, IGP and organic certification, Tuttofood is promoting the contest dedicated to Certified Quality in collaboration with Qualivita, a foundation for the protection and promotion of quality agricultural/food products.The objective is to highlight the importance of Geographical Indications (GI), especially when it comes to traceability and security. The products in competition will be judged by a commission of experts from Qualivita who will select 3 to go on to the final phase for each of the 8 merchandise categories that make up the exhibition.

It’s not just the products that stand out for their ex-

cellence. There are also those professionals that know how to make the most of products and present them to the customer. For this reason, Tuttofood – along with ASSICA – is putting the focus on Meat and Salami, one of the most traditional sectors, to organise a special contest dedicated to the skill of Italian deli workers.

They will compete against one another on the show’s special stage.

In addition to all of this, there will be a rich programme of not-to-bemissed events to give Tuttofood visitors the greatest number of educational opportunities. Tuttofood Academy’s schedule is still being defined, but this year it is taking a three-pronged approach with three separate areas. The first area will be in the Mixed Products section in Pavilion 1. The second area will be dedicated to the fish industry (Pavilion 5) and coordinated by Fresco Pesce. The third area will be in Pavilion 14 and will be dedicated to HoReCa & Beverage with organisation by Planet One. In these special areas dedicated to education, there will also be room for cooking demonstrations, meetings and talks by industry experts who will be on hand to share their high-level expertise with visitors. www.tuttofood.it

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A Due - Riccò......................................................................39

A Due..................................................................................... 30

Akomag - Soragna..............................................................35

Agierre................................................................................... 40

Alba & Teknoservice - Villafranca Pad.................................27

Akomag................................................................................. 32

Bontà infinite - Terme Vigliatore.........................................23 F.lli Pagani - Milano.....................................................cover 1 FBF Italia - Sala Baganza......................................... cover 2-1

Alba & Teknoservice............................................................. 24 Bontà Infinite........................................................................ 26 Bruno Wolhfarth.................................................................... 43 Caseartecnica Bartoli............................................................ 20

Fimer - Canelli.....................................................................61 Foodexecutive.com...........................................................91 Gai - Ceresole d’Alba...........................................................31

CMT........................................................................................ 21 FBF......................................................................................... 14 Firex....................................................................................... 29 Lawer..................................................................................... 15

Lita - Poirino........................................................................75

Magnoni................................................................................ 38

Magnoni - Modena.............................................................49

Makro Labelling.................................................................... 37

Map - Ponte Motta Cavezzo................................................65

MAP - Wam Group.................................................................17

Metalnova - Parma.............................................................41 Omac Pompe - Rubiera.......................................................53 P.E. Labellers - Porto Mantovano........................................69 Partisani - Forlì....................................................................57 Pigo - Caldogno...........................................................cover 4 Pinco - Rancate (CH)...................................................cover 3 PMC - Corsico........................................................................2

Paklab.................................................................................... 37

Company Index

Advertiser Index

Italo Danioni - Milano.........................................................87

Parmacontrols....................................................................... 40 Partisani................................................................................. 25 Pigo........................................................................................ 16 Pinco SA................................................................................ 24 PI-MEC................................................................................... 34 P.E. Labellers.......................................................................... 36 REA Steam Cleaning............................................................ 42

REA - Trofarello....................................................................79

Roversi Umberto................................................................... 22

SCA - Fiorenzuola d’Arda.....................................................22

SCA.........................................................................................18

Tecnomeco - Fidenza..........................................................83

Sacmi Imola.......................................................................... 28

Varvel - Crespellano............................................................13

Tecno 3................................................................................... 28

Wolhfarth - Sordio.............................................................. 19

Varvel..................................................................................... 43

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