Italian Food & Packaging Technology 105 by CHIRIOTTI EDITORI srl

ITALIAN

n. 105n.- 94 November - March 2023 2020 ISSN 1590-6515

Supplemento al n. 10, 3, marzo ottobre 2020 2023di di Industrie Industrie Alimentari Alimentari - Sped. - Sped. in in A.P. A.P. - D.L. - D.L. 353/2003 353/2003 (Conv. (Conv. in in L. L. 27/02/2004 27/02/2004 n°n° 46) 46) art. art. 1 comma 1 comma 1 DCB 1 DCB TOTO - n. - n. 01105 anno anno 2020 2023 - IP- IP

FOOD & PACKAGING TECHNOLOGY

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departments

PRODUCT TRENDS -FAO Agricultural maps key output, consumption and trade trends – The world of Livestock and Poultry - North America chocolate market - Oilseeds: world markets and trade - The growing infant nutrition industry: nourishing health and development - Fresh peaches and cherries: world markets and trade

FOOD PROCESSING -A comparative analysis of traditional refrigeration systems and spiral freezers - Robotic moulding line - C as… Circularity - Food processing equipment - Why measuring colour for food products is vital - Application of peracetic acid in chicken carcasses to reduce cross-contamination - The effect of flash vacuum cooling on the flavor of ultrapasteurized milk - Influence of the slaughter method on the hygienic quality of beef meat and animal welfare - Effects of pulsed electric field and oscillating magnetic field on beef preservation - Effect of combining UV-C irradiation and vacuum sealing on the shelf life of fresh strawberries and tomatoes - Effect of reverse osmosis and ultra-high-pressure homogenization on sweet buttermilk - High-pressure processing and antimicrobials on bacterial inactivation in cured meat - Pulsed electric field for improving the salt diffusion of pork brine salting - Hydrodynamic cavitational effects on deactivation of bacteria in milk - Effect of early deboning and brine injection on sensory properties of chicken breast meat

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PACKAGING TRENDS - FMCG leaders strive to reduce virgin plastic Optimism for BOPET film in the face of oversupply and destocking PACKAGING EQUIPMENT - Packaging trend sustainability in the food industry - ACP ERGON case packer with pick & place system - Rigid packaging provides better protection for food - Effect of simulated transport conditions on microbiological properties of bottled water

NUTRITION - Development of a protein food based with high digestibility and improved lysine content - Comparison of vegan and non-vegan diets on memory and sleep quality - Consumer acceptance of reduced sodium white and multigrain bread - Influence of wet ageing on beef quality traits

RESEARCH - Valorization of wheat bread waste and cheese whey for bio-preservation of bakery products - Effect of ultrasound application on viability of yogurt-like product - Characterization of glutenfree ingredients and their impact on the bread texture - Ultrasonic and interactions between sodium caseinate and whey proteins Polysaccharide-based emulsion gels as fat replacers in Frankfurter sausages - Differences between ice crystal-dominated and fat network-dominated ice cream - Stabilisation of low-fat mayonnaise Coffee melanoidins as emulsion stabilizers - Optimization of vacuum tumbling process to improve low-sodium substitute salt-conditioned beef - Impact of acoustic intensity on melting behavior of ice cream - Fermented soy drink with increased estrogenic activity - Effects of ultrahigh magnetic field on whey protein - Proteolytic treatment of waste dairy ice cream to accelerate milk fat separation - Using ground coffee particle size and distribution to remodel beverage properties - Effect of ultrafiltered milk on cream cheese acid gels 3D food printing to regulate marbling patterns of restructured beef steak

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PRODUCT TRENDS

FAO Agricultural maps key output, consumption and trade trends

Production growth to slow in step with population, while geopolitical tensions, climate change, animal and plant diseases and price volatility of critical farming inputs pose long-term uncertainty Global agricultural and food production are projected to continue to increase over the next ten years, but at a slower pace of growth than the previous decade due to demographic trends, according to a report released today by the Food and Agriculture Organization of the United Nations (FAO) and the Organisation for Economic Co-operation and Development (OECD). The OECD-FAO Agricultural Outlook 20232032 is the key global reference for medium-term prospects for agricultural commodity markets. While uncertainty has risen due to geopolitical tensions, adverse climate trends, animal and plant diseases and increased price volatility for key agricultural inputs, global production of crops, livestock products and fish are project-

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ed to grow at an average annual rate of 1.1% during the period, half the pace recorded in the decade ending in 2015. Total food consumption is expected to rise by 1.3% per annum to 2032, indicating an increase in the share of agricultural commodities used as food. These projections assume a fast recovery from recent inflationary pressures, normal weather conditions, no major policy changes and on-trend evolution in consumer preferences. The possibility that inflationary pressures remain persistent poses downside risks to global food demand and production. In a special assessment of key farming input prices, which have risen significantly in the past two years, the Outlook calculates that every 10% increase in fertilizer prices leads to a 2% increase in food costs, with the burden falling hardest on the poor, who spend a larger share of their budget on food. The Outlook highlights the importance of policies to ensure greater efficiency and resilience.

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“The broad trends outlined in this report are heading in the right direction, but need to be accelerated,” FAO Director-General QU Dongyu said. “Promoting a faster shift to sustainable agrifood systems will bring many benefits and help usher in better lives for all, leaving no one behind.” “Surges in agricultural input prices experienced over the last two years have raised concerns about global food security,” OECD Secretary-General Mathias Cormann said. “Investments in innovation, further productivity gains and reductions in the carbon intensity of production are needed to lay the foundation for long-term food security, affordability and sustainability.” The Outlook offers decadal projections for cereals, vegetable oils, dairy products, meat, sugar, fish as well as cotton, tropical fruits, pulses and agricultural output used for biofuels. It also includes projections for expected regional trends in greenhouse gas emissions from the agriculture and incorporates firsttime preliminary analyses of the role of food loss and waste.

Global average per capita consumption of meat is projected to increase by 0.1% annually, mostly driven by middle and lower-income countries. Worldwide demand for meat is expected to increase through 2032, but per-capita consumption levels in high-income countries are projected to decline in the coming decade, led by drops in Western Europe and North America. Fish available for food consumption is expected to grow everywhere, and fastest in Africa, but projected rapid population growth in this region will limit per capita consumption increases. Global production of livestock and fish is projected to expand by 1.3% annually over the next decade, slower than seen in the recent past. Poultry meat is projected

Key commodity findings The demand for growth in cereals production is projected to slow, in part as per capita food consumption of most cereals is reaching saturation levels in many countries. In 2032, it is estimated that 41% of all cereals will be directly consumed by humans, 37% will be used for animal feeds, and biofuels and other industrial uses will account for the rest. Global crop production growth will mainly be driven by continued progress in plant breeding and a transition to more intensive production systems. Yield improvements are projected to account for 79% of global crop production growth, cropland expansion for 15%, and higher cropping intensity for 6% over the Outlook period. Global growth of sugar consumption will be driven entirely by Africa and Asia, with demand projected to surge in areas where the level of per capita intake is currently low. By contrast, consumption is set to continue to decline in high-income countries.

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to account for almost half the increase in total meat production through 2032. World milk production is projected to grow at 1.5% annually over the next decade, with more than half the increase coming from India and Pakistan, which together will account for almost a third of global milk output in 2032. Milk production in the European Union is projected to decline slightly due to the ongoing transition towards more environmentally sustainable production systems.

Trade patterns Global trade in agricultural commodities covered in the Outlook is projected to expand by 1.3% annual-

ly - half the pace recorded in the past decade - due mostly to slower growth in demand by middle-income countries. Maize, wheat and soybeans contributed the most to the overall agricultural trade growth in the past decade; however, they are projected to experience the biggest drop in trade growth over the next 10 years. After becoming a net importer of agricultural commodities in recent years, South and Southeast Asia’s net imports are projected to increase further, driven mainly by continuing strong demand growth within the subregion. Sub-Saharan Africa’s trade deficit in major food items is projected to almost double by 2032, largely reflecting rapid population growth compared to other regions. In Latin America, the agricultural trade surplus is expected to expand by 17%, raising the exported share of agricultural production to 40% by 2032. North America is projected to remain the second largest exporter of agricultural commodities to world markets over the next 10 years, but strong domestic consumption growth is expected to slightly curb its net export position. The region’s agricultural sector may play a key stabilizing role allowing it to expand production to normalize high price cycles.

Climate and Agriculture Greenhouse gas emissions from agriculture are expected to increase by 7.5% in the next decade – just less than half the projected output growth – indicating a significant fall in the carbon intensity of agricultural production. The livestock sector is projected to account for 86% of the increased emissions. The Outlook projects declining GHG emissions from agriculture in North America and rising emissions in sub-Saharan Africa as crop and livestock production rises, underscoring the importance of transformative investments in the region’s agrifood systems. Agricultural GHG emissions in Latin America are projected to remain higher than the region’s share of global output. www.fao.org

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The world of livestock and poultry World trade outlook relatively unchanged while Brazil makes gains

The outlook realized by the Foreign Agricultural Service of USDA for global meat trade remains relatively unchanged from the prior forecast. Beef and chicken meat exports are not significantly revised while pork is raised 2% from the last forecast. However, Brazil continues to make export gains and set new records for beef, pork, and chicken meat. Brazil beef exports are revised 1% higher to 3.1 million tons on greater production and firm China demand. Brazil cattle prices have declined significantly compared to main competitors – Uruguay and Argentina – and lower beef prices support shipments to Southeast Asia, South America, and Middle East markets. Brazil chicken meat exports are revised 2% higher to 4.8 million tons on firm shipments to Asia, the Middle East, and smaller developing markets. As of July 12, Brazil remains free of highly pathogenic avian influenza (HPAI) in commercial operations and does not face restrictions as key competitors do. Brazil pork exports are revised 8% higher to 1.5 million tons on strong exports to most Asia markets, including particularly robust shipments to China and Hong Kong. Declining feed prices in Brazil are anticipated to further incentivize production and bolster price competitiveness.

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Beef Global beef production for 2023 is revised nearly 1% higher from the April forecast to 59.6 million tons. Drought has induced more herd liquidation in Argentina, raising its production 6% from the April forecast. Similarly, larger feedlot placements and higher cow slaughter are expected to boost U.S. production by 1% from April. New Zealand production is raised 3% as male dairy calves are now marketed for beef. EU production is cut 1% on lower slaughter and lighter weights due to high input costs.

Global beef exports for 2023 are virtually unchanged from the April forecast at 12.1 million tons. Upward revisions in the forecasts for New Zealand, Australia, Argentina, and Brazil offset declines in forecasts for Mexico, United Kingdom (UK), and the EU. Firm China demand is expected to attract Brazil and Argentina shipments. Australia will benefit from rising Japan and South Korea demand. In addition, robust U.S. demand for processing beef will bolster Australia and New Zealand shipments. A strengthening peso weakens Mexico’s export outlook. Waning EU demand hampers UK exports while lower EU production depresses EU shipments.

Pork Global pork production for 2023 is virtually unchanged from the April forecast at 114.8 million tons. Increases in the production forecast for China, Canada, and Brazil offset declines in EU, Japan, the Philippines, and Mexico. Despite mostly negative margins industry-wide, China production is higher on greater than previously expected slaughter as producers seek to reduce herds and maintain cash flow. EU production continues to wane due to pressure from environmental regulation, weaker consumption, and relatively elevated feed costs. Philippines pork production is lowered 3% due to the

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expansion of African swine fever in key production regions. Global pork exports for 2023 are forecast 2% higher from the April forecast to 10.8 million tons as stronger shipments from the United States and Brazil more than offset declines from Canada, UK, and EU. Reduced EU pork supplies provide opportunities for the United States and Brazil to gain market share in several Asia markets including South Korea and the Philippines. Strong demand from China has benefited most major pork exporters year to date.

Middle East, and smaller non-traditional markets. Brazil expansion is supported by the absence of HPAI in commercial operations, competitive prices, and extensive product offerings fulfilling the needs of various markets. Thailand is raised 5% higher to 1.1 million tons on increasing shipments of uncooked chicken meat to Asia including Japan, China, and South Korea. www.usda.gov

Chicken Meat Global chicken meat production for 2023 is little changed from the April forecast at 103.5 million tons. Production by Brazil, EU, and China were not revised on a continued outlook for improved feed prices and as no major outbreaks of highly pathogenic avian influenza (HPAI) have been reported. Global chicken meat exports for 2023 are raised less than 1% from the April forecast to 13.8 million tons. Shipments by Brazil are revised 2% higher to 4.8 million tons on stronger shipments to Asia, the

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North America chocolate market

According to the latest report of Precision Business Insights, one of the leading market research and business consulting firm, the North America chocolate market was valued at USD 20,720.9 Million in 2016 and grown at 4.0% CAGR over the historic years ( 2016-2020) to reach USD 24,210.0 Million in 2020. Now the market projected to reach USD 32,504.5 Million by 2027 owing to increase in the awareness regarding chocolate as a healthier confectionery products and increasing demand for dark chocolates. The Milk/White Chocolate have segmental share of 63.60% in US Chocolate market and the segment is projected to grow at 3.6% CAGR over 2020– 2027, and the dark chocolate segment accounted for 36.4% revenue share in 2020 and projected to grow at 5.4%CAGR over 2020 - 2027.

purchase, many shoppers prefer online or combine all needs in one trip rather than multiple trips. The Online confectionery sales sky-rocketed due to convenience, free shipping, seasonal offers and among others.

Distribution Channel Segment Breakdown In 2020, The supermarket/Hypermarket segment accounted for 31.9% revenue share in US Chocolate market and market projected to grow at 3.5% CAGR over 2020 - 2027. Specialty Retailers segment projected to grow at 3.7% CAGR over 2021 - 2027 to reach USD 2951.8 Million by 2027. In the same period, The Convenience Stores segment accounted for 22.7% revenue share in US Chocolate market and market projected to grow at 4.9% CAGR over 2020-2027. online channel segment projected to grow at 5.4% CAGR over 2021 – 2027. Online channels are expected to offer lucrative opportunities in the future due to increased demand for e-commerce because of stringent regulations digitalization, surge in the technology adoption, Moreover, COVID-19 pandemic put pressure on in-store

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The online segment projected to expand at a CAGR of 5.4% over the forecast period. Vending machines are accounted for USD xx Mn in 2020, expected to expand at a CAGR of 4.9%, reach USD 2,082.8 Mn by 2027.

Rising awareness regarding chocolate as a healthier confectionery products According to state of mental health in America, 9.7% of youth suffering from major depression as

compared to 9.2% in last year data and about 90% people suffering from anxiety in their regular life. The health experts suggest, moderate consumption of chocolate helps to secrete serotonin that calms the brain and acts as an anti-depressant. It also releases endorphins in the body, which instantly increases mood. Consumption of chocolate decreases the release of cortisol, a stress hormone. It is preferable for the consumers to include elements in regular diet that helps to decrease a health issue rather than depending upon medication. As chocolate helps in relaxing the mind and induce happiness. Increased awareness about the benefits of chocolate is expected to fuel the demand for chocolate in coming years. According to the WHO data published in 2017, coronary heart disease deaths in Mexico reached 17.45% of the total deaths. Several observational studies have shown that consumption of chocolate reduces the risk of cardiovascular diseases. North America is the No. 2 chocolate market in the world and about more than 45 million chocolate consumers are in the region. Recently, consumers preferred the dark chocolate, associated with reducing the risk of cardiovascular disease and help to maintain blood pressure. Rising awareness regarding healthier confectionery product leads to drive the chocolate market over the forecast years.

MARKET TRENDS AND OPPORTUNITIES Increasing demand of dark chocolates Dark chocolate contains a rich and intense flavor and it is an excellent source of flavonoids which contribute to its pigment. The high amount of flavonoids contributes to darker chocolate and potentially greater health benefits. It contains a high percentage

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trade products, with or without official Fair Trade certification. The sudden growth in USA Fair Trade Certified produce products increasing demand from retailers and consumers. The Fair trade USA helps producers access high wages and create safe working conditions. Certified and well labels chocolate products have high demand drives the market in North America region

Innovative ways of chocolate products packaging

of cocoa solids, generally more than 60% with little or no sugar added . The consumption of dark chocolate is increasing in the United States because of its health benefits. Dark chocolates able to protects the brain from age-related stress and inflammation. In addition, it helps to maintain blood circulation to the brain, which can improve the ability to focus, improving memory, and controlling the anxiety levels. For instance, Hershey company offers dark chocolate products in market such as Hershey’s Extra Dark Pure Dark Chocolate and Hershey’s Special Dark with Almonds Dark chocolate is fitting pleasantly with the ‘clean eating’ trend in the United States and other region in the North America. Increasing demand of dark chocolate drives the market.

In recent years, the colour and packaging of chocolates have played important roles in their purchase. Chocolates come in decorative trays, boxes, glass bottles, or gift packaging boxes and hence packaging design should consider major factor for creativity. The change in perception toward products, manufacturers have invested more into product designing

Surge in inclination towards certified products Traction towards certified chocolate products is the recent trend of North America chocolate market. For chocolate confectionery products few associations are in America region for certifications and advancement of the confectionery industry. The associations including American Association of Candy Technologies (AACT) and Fine Chocolate Industry Association (FCIA). As of 2020 review, most of chocolate consumers are willing to pay more for certified products than for those without certification. Among certifications consumers are willing to pay more for ‘Fair Trade’ than for other certifications. Millennials and Gen Z are totaling 140 million Americans, or nearly half the U.S. population are the preferred trusting and most likely to purchase fair

and its labelling. This has further led manufacturers to gain a efficient and expected response from consumers. Purple was ranked as the most influential colour, followed by red and blue, in propelling the purchase of chocolates. For instance, In January 2021, Pladis supports ‘Go Ahead Portfolio’ for new products launching and new packaging update in the market. Wide variety of chocolate packaging are available in the market such as interactive packaging for children, half crafted textured packaging, packaging for saving space and symmetrical chocolate packaging. The creative packaging attracts the consumers leads to increase in chocolate market. www.precisionbusinessinsights.com

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Oilseeds: world markets and trade Olive Oil Prices Skyrocket on Low Supplies Global olive oil prices topped $8,900/ton in September, driven by the realization of off-year growing cycles and extremely dry weather in much of the Mediterranean. The average price in August was 130% higher than the year before, with prices quickly surpassing the previous record of $6,242/ton set in 1996 with no sign of easing. Prices have risen steadily since the extent of the damage to the harvest became apparent. However, more recent concerns over supplies in Spain (typically 45% of global exports) sent prices skyward as the market attempts to ration supplies towards the end of the marketing year. As a result, olive oil consumption is forecast flat or down in 2022/23 for every single country except Turkey, where the government recently banned bulk olive oil exports in an attempt to ensure domestic supplies and alleviate price pressure even with record domestic production. This month, UDSA revised 2022/23 global olive oil production down to 2.5 million tons, a quarter lower than both the previous year and the 5-year average. Concerns over production in 2023/24 are also exacerbating the price spike as hot and dry conditions develop in the Mediterranean once again. While prices have moderated consumption somewhat, consumer and cultural preferences for olive oil make it difficult to substitute despite plentiful supplies of other vegetable oils. While the intense price hike in the market will assist in further tempering demand this season, carrying to the next year will be scarce, especially in the EU (the largest olive oil producer, consumer, and exporter). This will keep prices elevated into 2023/24, especially if the next harvest is similarly impacted by poor conditions. More price-sensitive exporters in the Middle East and North Africa tend to

reduce olive oil consumption in favor of the high prices offered on the export market. Less price-sensitive buyers, however, have proven that their preference for olive oil holds relatively more inelastic as prices have risen. For example, U.S. imports usually make up around 30% of global olive oil trade, but this year are slated to be 35% and 37% in 2023/24.

India Vegetable Oil Imports Reach Record in 2022/23 In 2022/23, India is estimated to import a record 16.5 million tons of vegetable oil, including nearly 10.0 million tons of palm oil. Additionally, imports of

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sunflowerseed oil have reached unprecedented levels as large volumes of this premium oil are being offered at a discount from the Black Sea region. While consumption of vegetable oils has recovered this marketing year, recent large volumes of imported oils will also help replenish stocks in India and support growing demand during festivals in coming months. With unusually large oil inventories expected at the end of the current season, India imports in the new market-

ing year 2023/24 are projected to decline to 14.6 million tons. Larger carryin stocks will help alleviate any uncertainties about El Niño effects on domestic and Southeast Asia oil output. Ending stocks at the end of 2023/24 are projected to decline year over year due to higher consumption, but still remain elevated.

Projection for 2023/24 Global 2023/24 oilseed production is forecast down 2.9 million tons to 660.9 million on reduced U.S. soybean, Canada rapeseed, and U.S. and India cottonseed crops. Oilseed exports are down 0.5 million tons on lower U.S. soybeans and Canada rapeseed outweighing higher Brazil soybeans, Australia rapeseed, and Ukraine sunflowerseed and rapeseed. Global meal production is down primarily on lower soybean crush in Argentina and Pakistan, more than offsetting higher China soybean meal production. Meal stocks are increased 1.4 million tons this month, with more than half of the gains due to the addition of China soybean meal stocks to the PSD database, and the rest being predominantly on higher palm kernel and sunflowerseed carryout. Global vegetable oil production is down 0.5 million tons on lower olive oil and soybean oil expectations. Global vegetable oil trade is up 0.5 million tons mostly on higher Ukraine sunflowerseed oil. The projected U.S. season-average farm price for soybeans is up 20 cents to $12.90 per bushel. www.usda.gov

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The growing infant nutrition industry: nourishing health and development

Infant feeding is designed to meet the unique nutritional needs of infants and give them the best healthy beginning in life. Babies under a year old don’t have fully developed organs, so they need nutrients that are easy to digest and full of calories, vitamins, and minerals to help them grow and thrive. In addition, infants require adequate amounts of fluids to enable their immature kidneys to effectively process waste. Another aspect of infant nutrition is to avoid giving babies substances that have harmful effects on their development. According to a recent report published by Allied Market Research, the global infant nutrition market is projected to grow at a notable CAGR from 2023 to 2032. The market is expected to expand due to several factors, including the growing number of working mothers, an increase in child health expenditure, and a rise in the demand for organic infant food.

Growing number of working mothers has led to a surge in demand for infant nutrition products In recent years, there has been a growth in the population of professional mothers, and this has had a positive impact on the advancement of the global infant food nutrition industry. This is due to working mothers mostly using processed infant nutrition food. For example, according to a recent survey by the ONS (Office for National Statistics) that there are currently more working mothers in the UK than ever before. The data showed that the ratio of mothers employed has increased visibly over the last few decades. In 2021, 75.6% of women were working as compared to 69.1% of women without children. Therefore, this factor has fueled market growth.

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The infant dried food is expected to fuel the growth of the market Dried infant food is available in refrigerator or powder form. The storage life of dried baby food is much longer than that of regular packaged infant food. Dried infant food is lightweight, easy to carry, and easy to use. Dried infant food will be in high demand because it meets government food safety standards, health, and nutritional standards. It also has an attractive taste. A high-quality, nutrient-rich formula and the option of using lactose-free milk make it an ideal option for working women. Some players such as Abbott Laboratories, Else Nutrition Holdings Inc., Nestlé S.A., Campbell Soups, and Danone are focusing on new product launches, innovating novel technologies, and collaborations to strengthen their position in the market. For instance, in September 2022, Else Nutrition Holdings Inc., opened its first China store on the world’s largest e-commerce marketplace, Tmall GmbH. Today, the company continues to expand its presence in the Chinese market, with the company’s innovative plant-based nutrition products and toddler formula being sold directly to Chinese consumers through the new store. This is the third global market that the company has opened for its products. On the other hand, Nestlé discovered a special blend of ingredients in breast milk and myelin in September 2022 and then released a new baby formula called Nutrilearn Connect in Hong Kong, before expanding it to other markets. Hence, the infant nutrition market continues to expand with new products on the market and organic and natural options becoming more and more popular as new parents search for healthy and safe choices for their babies. The infant nutrition market thus plays an important role in promoting the health and well-being of the newest members of society. www.alliedmarketresearch.com

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Fresh peaches and cherries: world markets and trade

Fresh Peach and Nectarine According to the Foreign Agricultural Service of USDA, world production 2023/24 is forecast up 827,000 metric tons to 25.0 million as good growing conditions boost output in China and the European Union. Exports are projected up 62,000 tons to 874,000 as EU shipments rebound on recovering supplies in Spain. Greater shipments to Iraq and Kazakhstan are expected to boost imports 21,000 tons to 852,000. China production is expected to rise 500,000 tons to 17.5 million as good growing conditions in southern provinces more than offset bloom damage in northern provinces due to cold temperatures and snow. Higher yields are anticipated to counter losses from continued declining acreage. However, lower returns are encouraging farmers to reduce acreage or convert to more profitable crops such as cherries. Growers with orchards on land defined as farmland (as defined by government regulations) are also being encouraged or required to clear orchards to boost area for grains, cotton, oilseeds, sugar, vegetables, and forages. Exports are forecast to remain nearly unchanged at 60,000 tons as greater shipments to Vietnam mostly offset losses to Kyrgyzstan.

EU production is projected up 401,000 tons to 3.7 million as Spain makes a strong recovery from last year’s damaging cold, frost, and rain, more than offsetting weather-induced losses in Italy, Bulgaria, Hungary, and Poland. Greater supplies are expected to boost exports 36 percent to 170,000 tons, rebounding after 3 years of declines. Imports are forecast unchanged at 40,000 tons on sustained supplies from Turkey. Turkey production is anticipated to hold steady at 1.0 million tons as good growing conditions sustain output near last year’s record level. Peach acreage has remained mostly unchanged the last 10 years, though modest gains in yields continue due to the conversion of orchards to better quality and more productive varieties. However, nectarines increasingly account for a greater share of planted area and output driven by local and foreign consumer demand. Consumption is expected to shrink slightly as greater volumes are directed towards overseas markets, especially Russia, Iraq, and the European Union. Exports are up 11,000 tons to 215,000 for a fourth straight year of gains. U.S. production is forecast down 76,000 tons to 574,000 to the lowest level in at least 40 years. The

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three largest producer states – California, South Carolina, and Georgia – all experienced damaging weather, with South Carolina and Georgia suffering from a second consecutive year of destructive freezes. USDA-NASS surveyed industry and published the U.S. forecast for peach production in the August 2023 Crop Production report. Exports are projected down 11,000 tons to 50,000, suppressed by lower supplies, while imports are expected to remain flat at 32,000 tons as higher shipments from Mexico offset lower shipments from Chile at the start of the marketing year (January-December). Consumption is forecast down to 556,000 tons on lower supplies and flat demand for Southern Hemisphere supplies during the off-season. Chile production is anticipated to remain steady at 164,000 tons as good winter rainfall sustains output and declines in peach acreage are offset by new nectarine plantings coming into production. In line with stable production, exports are forecast flat at 105,000 tons. Russia imports are expected to remain nearly unchanged at 315,000 tons on sustained shipments from Turkey. Russia remains the world’s top importer, accounting for nearly 40 percent of world imports.

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Fresh Cherry World production is forecast up slightly, rising 114,000 tons to 4.8 million as weather-reduced supplies in the European Union largely offset gains in Chile, China, Turkey, and the United States. Rebounding shipments from the United States and Turkey are expected to boost exports over 100,000 tons to a record 773,000. Imports are forecast up 102,000 tons to 730,000 as greater output supports rising consumer demand from top importers. Turkey production is expected to rise nearly 70,000 tons to 900,000 as favorable rains boost yield and new plantings of high-yield varieties come into production. Exports are projected to surge 17,000 tons to 75,000 on greater output. Higher shipments to the European Union are expected, with increased EU demand anticipated to shift some volume from Russia. China production is projected up 80,000 tons to 760,000 on good growing conditions in the provinces of Shandong, Sichuan, and Liaoning. Output is expected to rebound in the largest producing province of Shandong, recovering from last year’s high tem-

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peratures and drought. Acreage continues to expand, especially in northwest and southwest provinces, while investments to improve cherry quality are continuing, including tree coverings for rain protection. Imports are expected to improve 32,000 tons to 410,000 as continued strong demand is supported by greater shipments from Chile and recovering supplies in the United States.

expected to remain unchanged at 15,000 tons as reduced supplies discourage expanded shipments and trade remains mostly intra-EU.

Chile production is up 31,000 tons to 502,000 as new trees continue to come into production. With greater supplies and continued strong demand from China, exports are also expected to rise again, though at a more modest pace than recent years, up 25,000 tons to 440,000. China accounts on average for 90 percent of Chile’s total exports; however, shipments have also been increasing to other markets, including the United States, as Chile strives to diversify export markets.

U.S. production is forecast to surge over 100,000 tons to 421,000, a strong rebound as sweet cherries in California, Oregon, and Washington recover from last year’s weather-damaged crops. However, tart cherries are expected down due to cold spring temperatures and frost in Michigan, impeding a stronger recovery in total U.S. output. Higher supplies are expected to drive a rally in exports, nearly doubling to 82,000 tons and boosting shipments to most markets. If realized, the United States would surpass Turkey and again become the leading Northern Hemisphere exporter. Imports are expected to continue their upward trend, edging up to 30,000 tons on greater shipments from Chile.

EU production is forecast to drop over 20 percent, falling 174,000 tons to 657,000 as frost and heavy rains during bloom and fruitset reduced output in most of the producing member states. Exports are

Russia imports are projected up after 2 years of decline, rising 20,000 tons to 120,00 as reduced shipments from Turkey are more than offset by higher shipments from Azerbaijan and Uzbekistan.

italian food & packaging technology - cv (2023) - november

FOOD PROCESSING

A comparative analysis of traditional refrigeration systems and spiral freezers Spiral freezers are one of the most highly-talked-about innovations in the food and beverage industry. Their ability to freeze meat products, seafood, and packaged foods without altering their taste, smell, and quality in any way has led to the growth in their adoption in various food processing industries.

Why spiral freezers are better than traditional freezers The increasing shift in food packaging and food processing industries from traditional freezers to spiral freezers is not without any substantial reason. Spiral refrigeration systems have certain conclusive advantages over traditional freezers which give them an edge over their counterparts. The main concern with respect to traditional freezers is that their slow freezing tendency causes the formation of ice

crystals in the cellular structure of food products which spoil the taste and quality of the food items. Spiral refrigerators, on the other hand, allow for rapid freezing of food products, thus reducing the possibility of deterioration of food quality. Hence, packaged foods, which need to be preserved and transported, are generally stored in spiral refrigerators. Another important advantage of spiral refrigerators over traditional ones is that spiral refrigerators offer higher efficiency and throughput. A spiral refrigerator

is designed in such a way that the conveyor belts in the machine make use of the energy efficiently and offer better and continuous freezing. This reduces the overall carbon footprint caused by refrigeration. A crucial consideration for small-scale businesses like local pizza restaurants is that they have a dearth of space for placing traditional refrigerators in their shops or hotels. Spiral refrigerators occupy much less space compared to traditional freezers and thus solve the dilemma faced by these businesses.

italian food & packaging technology - cv (2023) - november

food processing

Factors helping the market to surge ahead Increasing demand for and usage of spiral refrigeration systems by the meat industry in particular has led to a massive growth in the global spiral freezer market carried out by Allied Market Research. Apart from the meat industry, the seafood industry has also experienced a huge surge in demand for spiral freezers which is anticipated to help the market post stunning growth in numbers in the near future. The increasing demand for and transportation of packaged food items across the globe is also predicted to help the market in increasing its expanse across the globe. Lastly, rising concerns regarding the high environmental pollution caused by traditional

refrigeration systems is expected to increase the demand for spiral refrigeration systems and help the market grow. Among the main Italian manufacturers we can mention Sarp and Pigo.

Product launches by major companies A huge chunk of the success experienced by the spiral freezer market is attributed to the technological advancements and innovative products launched by the leading companies in the industry. In March 2021, JBT Corporation, a leading American technology company, announced the launch of the Northfield CleanFREEZE™ spiral refrigeration system. This product launch brought a lot of appreciation to the company

due to the product’s high performance. On similar lines, in March 2022, Gea, a leading company in the food and beverages sector, announced the launch of ProEdge Drive, a series of new-age spiral refrigeration systems. With a freezing capacity of up to 3500 kg/hr., the product series has garnered a lot of attention due to its minimal carbon footprint. Thus, despite certain challenges caused by governmental regulations and compliance measures, the spiral freezer market has experienced tremendous growth owing to its advantages over traditional freezers, increasing adoption by food processing industries, and innovative product launches by major companies. www.alliedmarketresearch.com

(Sarp).

italian food & packaging technology - cv (2023) - november

food processing

Robotic moulding line Tecno 3 presents “LMR” robotic moulding line, a new game changer for the chocolate industry. It is an incredible innovation in the field of automation and robotics, a strategic investment for companies that wish to remain competitive and innovate in a highly challenging sector such as the chocolate industry. LMR, official Patent of Tecno3, can be used for the production of: chocolate tablets and bars, and flat-base chocolates (plain, with inclusions, filled). LMR replaced the mechanics and synchronisms with three highly efficient ABB robots. This means that the tempered chocolate is poured into a mould, cooled in a refrigerator and, finally, the robot extracts the delicious bar. An automated process with no more manual handling of moulds! No more chains. More freedom. Here all the advantages: • Ease of cleaning: LMR is extremely easy to clean, which means more time and resources for your production. • Reduced maintenance: less downtime and higher productivity. • Reduced footprint: thanks to advanced automation the footprint is significantly reduced, saving valuable space in your production facility. • Ease of use: LMR is designed with the user in mind, ensuring easy and quick handling by operators. • Optimised overall efficiency: LMR outperforms a traditional chain moulding line in efficiency, speeding up workflow and ensuring better production. Tecno 3 arrived at such a result thanks to customer feedback and

“LMR” robotic moulding line (Tecno 3).

requests, which are always a motivation to continue innovating, and to the experience gained in the field of robotics, which allowed Tecno 3 to refine its intuitions and develop ambitious projects. But Tecno 3 does not stop here: it looks forward to the

future with enthusiasm, with several projects currently under development. Details soon… (Tecno3 - Via Mastri Cestai 2 - 12040 Corneliano d’Alba - CN - Italy - Tel. +39 0173 610564 - email: a.mattis@tecno-3.it www.tecno-3.it)

C as… Circularity Doing good by people and by the planet with partnership, prosperity and peace. CEPI aims to produce sustainable technology that protects the environment and gives back to the people it works with.

Bulk-handling: not just silos, but turn-key installations that are durable and circular CEPI says this a lot, but bulk-handling isn’t just about silos. As important as they are, storage operations are only one part of systems it builds. The

company goal is to provide turnkey, highly customized solutions that manage the production line from storage to dosing. Turn-key is one crucial characteristic of its installations, and the other is organic: storage, dosing, transport and their automation must be regarded in their totality, and in the way they interact with each other. This is crucial to achieve effective customization, which in turn is what makes installations very durable. CEPI takes a long-term view when it designs a bulk-handling system, to create the most flexible solution for each food man-

italian food & packaging technology - cv (2023) - november

food processing

ufacturer, one which does not preclude any new path they may take in the future. The design is based on a close analysis of the user’s process, based on information that goes well beyond the purely technical. CEPI method involves all departments from warehouse, to production, technical, purchasing and marketing, to include projection of future productions. This is what makes its installations very easy to adapt to future developments. One of its strengths is the ability to bring new life to installations that would otherwise be decommissioned. This activity, known as revamping, makes it possible to extend the useful life of the plants indefinitely: systems that CEPI built 30 years ago are still functioning efficiently. The choice of basing our working model around being turn-key has been strategic. It makes users independent and meets their specific needs, and very importantly, it ensures that

their process is efficient and sustainable, providing them with a durable installation that fits with the circular economy model.

CEPI’s product is circular: what it means and why it is important To gather more detailed information about the circularity of our product, CEPI has commissioned a study from an agency that applies the method identified by the Ellen Mac Arthur Foundation, one of the most authoritative international organizations in the field of the circular economy. The circular economy model is rapidly establishing itself both in international policies and in consumption models, as an essential element of the transition towards sustainable development. It aims to enhance the recycling and reuse of raw materials and products, to reduce the consumption of primary resources. The Ellen Mac Arthur Foundation has de-

italian food & packaging technology - cv (2023) - november

veloped an indicator that aims to measure the level of circularity of a product, evaluating information about the origin of materials, information about the characteristics of the product and its use, and information about the end of life of the product. CEPI has been the first company in Italy to commission the evaluation of a bulk-handling system (as opposed to a single application). Its circularity indicator for the average system right now is 0,7 on a scale between 0 and 1, which is considered a very good result. The materials are rated this way: suitable for reuse 83%, suitable for recycling 15%, disposal 2% and recycling efficiency 84%. This highlights a high quantity of reusable materials and materials sent for recycling. What makes Cepi particularly proud is that the durability of their installations is 30 years on average, which it attributes both to high recycling efficiency and design method. It makes it clear how strategic a turn-key approach that aims for flexibility is, and how much efficiency, durability and sustainability overlap. (CEPI - Via Selva 10 Z.I. La Selva - 47122 Forlì - FC - Italy Tel. +39 0543 940514 - email: cepi@cepisilos.com www.cepisilos.com)

food processing

Food processing equipment Given the evolving global food industry market situation, it is essential for Sarp to remain at the forefront of innovation and adapt to changing market dynamics. For this reason, the company is pleased to share exciting future prospects in the machinery sector for food production and processing. Sarp stands out for technological innovation and attention to quality and the customer. For this reason, one of the key points in the coming months will be not only the updating of existing lines but also the development of new technologies. It is also investing significantly in the research into advanced process systems that improve efficiency and safety in food processing, thereby helping to ensure quality and compliance with regulations and continuous implementation needs. Sarp is a company with solid experience in the food sector, specialized in the production of

Processing system for donuts (Sarp).

complete lines and machinery for pasta production and thermal treatment systems, such as spiral systems for cooling, freezing, pasteurization and proofing. Its knowledge allows Sarp to offer a wide range of customized solutions, ranging from machinery relating to production up to the thermal treatment of food products in general with the use of spirals/towers for the treatment of bulk or post-packaging products. These treatments are applied in various fields from bakery products (as bread, pizza, etc.) to meat (as nuggets, hamburgers, etc.), from ice cream to fruit (fruit puree, fruit juice, fruit desserts, etc.). Sarp is extremely proud of its ability to support its customers in choosing the right equipment and providing after-sales support. Sarp takes great care of the details, quality and commitment towards continuous innovation, constantly looking for new technologies and ways to improve solutions and offer maximum value. Some of Sarp top products include: • Complete and combine pasteurization and cooling

Cooling and freezing line for bread (Sarp).

systems that allow production optimization, obtaining high-quality, intact products. • Cooling and freezing systems with spiral towers that guarantee the freshness and shelf life of the products. • Pasteurization systems for the safe process of products. • Complete lines for the production of fresh and pre-cooked pasta, covering all stages from production to cooking/pasteurization. • Machinery for the production of dried pasta, such as extruders and semi-automatic dryers. • Customized solutions to meet specific customer needs. Participation in upcoming fairs offers the company the opportunity to share its experience and solutions with professionals in the food sector. Sarp is excited to meet with potential business partners, customers, and collaborators to discuss how it can contribute to the success of their projects. (Sarp - Via Montebelluna di S. Andrea 43 - 31033 Castelfranco Veneto - TV - Italy - Tel. +39 0423 482633 - email: sarp@sarp.it www.sarp.it)

italian food & packaging technology - cv (2023) - november

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food processing

Why measuring colour for food product is vital “You eat with your eyes first”. This well-known adage illustrates the influence colour has on the attractiveness of food. Discoloured food or a different colour of food from batch to batch will be looked with suspicion or even not eaten. Not only does it affect our purchasing decision, but a strange food colour will also influence the taste we would experience. Colour plays an important role in shaping customer perception of the quality of the product. Therefore, maintaining the right colour consistently is crucial for the food industry. The ability to produce the right colour consistently batch after batch is not only a statement about the product’s quality, but it is important to the brand’s reputation and image as well. The main challenge for food and beverage companies is to control the colour through objective and repeatable measurement methods. The colour will vary throughout the process chain due to storage condition, temperature and humidity changes, cooking, or deep-freezing steps, or simply with aging time or chemical reaction in resting mode.

Colour measuring instruments such have spectrophotometers and colorimeters have become widely used for objective and repeatable colour control to measure: - the ripeness of fruits and vegetables, - the readiness of baked bread and cookies, - the perceive taste of sauces and condiments, - the freshness of dairy products or meat, etc. These devices measure the amount of light absorbed or reflected by the sample at different wavelengths. The resulting data can be used to calculate the CIELAB colour values. Chroma-meter, such as the Konica Minolta CR-400 and CR410, is used as the food industry standard thanks to its portability, high durability, simple operation, reliability, and total flexibility in terms of form samples from solid, paste, powder, granule, to liquid.

For R&D and laboratory work processes, a benchtop spectrophotometer like the Konica Minolta CM-5 or CR-5 is widely used to check practically all types of raw materials needed for the production, both opaque and translucent raw materials, and also finished products.

What are the benefits? - Improve quality control process with accurate and reliable colour data - Ensure reproducible and consistent product appearance from batch-to-batch and standardize communication throughout the supply chain - Save cost by detecting colour deviation early in the production process to prevent non-conforming batches, reducing material waste and minimizing production cost - Reinforce brand identity and consumer recognition - Ensure compliance with food standards and regulations. www.konicaminolta.eu

Which solution for an objective colour measurement? Visual evaluation of food colour is a subjective method that often leads to inefficient processes. Our human eyes may not replicate similar evaluation on a dayto-day basis and is influenced by factors like lighting condition, sample size, and eye fatigue.

CM-5 spectrophotometer for foodstuff (Konica Minolta).

italian food & packaging technology - cv (2023) - november

food processing

Application of peracetic acid in chicken carcasses to reduce cross-contamination The poultry industry uses several strategies during poultry processing to increase the safety and shelf life of fresh products. One possible intervention is the application of peracetic acid (PAA) on carcasses by spraying or immersion. A Brazilian study published in the Journal of Food Safety aimed to evaluate the antimicrobial action of PAA and its capacity to prevent cross-contamination when applied on chicken carcasses. First, the method of PAA application that achieved the greatest reduction against a Salmonella cocktail artificially inoculated into chicken carcasses and against naturally present microorganisms was determined. They used the maximum concentration allowed in the United States (0.02% PAA) determining that immersion method was more effective than spray. Next, the reduction of the same microorganisms was evaluated by immersing carcasses in 0.07% PAA. This concentration was defined in a previous study as the most effective post-chiller without causing changes in quality. Finally, the reduction of cross-contamination between 4 carcasses consecutively immersed in 0.07% PAA was investigated. The immersion in 0.07% PAA was able to reduce ~2.0 log CFU/ ml of aerobic bacteria and Salmonella, and~1.5 log CFU/ml of Enterobacteriaceae and Escherichia coli. The results of the cross-contamination test suggest that

rinse water containing 0.07% PAA could reduce contamination between carcasses and in the post-chiller tank water. There-

fore, 0.07% PAA showed potential to contribute to the safety and increased shelf life of chicken carcasses.

The effect of flash vacuum cooling on the flavor of ultrapasteurized milk Ultrapasteurization (UP) extends the shelf life of milk and direct steam injection (DSI) is commonly used for UP because milk is quickly heated and cooled. During this process, steam is directly injected into milk and removed by a vacuum cooler. Consumers do not prefer the flavor of DSI-UP milk compared with traditional high temperature short time (HTST) milk due to the higher cooked and eggy flavors of DSI-UP milk. The objective of an US research published in JDS Com-

italian food & packaging technology - cv (2023) - november

munications journal was to characterize the effect of the vacuum cooler on the flavor of DSI-UP milk. Raw skim milk was pasteurized at 140°C for 2.3 s by DSI and homogenized at 20.7 MPa. By using a liquid sample port, steam-infused pasteurized milk was sampled after heating but before reaching the vacuum chamber. A septum was installed in the vacuum chamber to allow sampling of the removed volatiles by solid-phase microextraction (SPME) fiber followed

food processing

by gas chromatography-triple quadrupole mass spectrometry (GC-MS/MS) combined with a sulfur-selective flame photometric detector. Steam-infused milk and vacuum-cooled milk diluted to the same solids contents were evaluated by descriptive sensory analysis and volatile compound analysis. The entire experiment was replicated 3 times. Milks cooled by the vacuum cooler were lower in sweet aromatic, sulfur/eggy, and cooked flavors than milk sampled before the vacuum cooler. Volatile com-

pounds removed by the vacuum cooler included the sweet aromatic flavor contributors furaneol, maltol, furfural, sotolon, 2-heptanone, gamma-dodecalactone, gamma-decalactone, and delta-decalactone, as well as the cooked and sulfur/eggy contributors hydrogen sulfide and dimethyl sulfide. The vacuum cooler applied during DSI-UP of milk is effective at removing steam and cooling UP milk, but this process may also remove important flavor compounds from fluid milk.

Influence of the slaughter method on the hygienic quality of beef meat and animal welfare The main objective of this Spanish research was to carry out a comparative study between different types of slaughter in beef cattle with and without stunning. In addition, the hygienic quality of the obtained meat was determined through microbiological analysis and the animal welfare at the time of slaughtering was assessed by means of physiological parameters. A total of 52 blood samples collected at the slaughterhouse during slaughter (10 for each type of slaughter: regular, halal, and halal with stunning; 10 at the time of resting; and 12 from rotating box slaughter) were analysed for physiological parameters indicating animal welfare status, namely, glucose, cortisol, lactate dehydrogenase (LDH) and creatine kinase (CK). In addition, the meat from 30 of the above animals was analysed for aerobic mesophilic bacteria, enterobacteria and coliforms. Moreover, a

radiological study of the possible skull damage due to the non-penetrative captive bolt used at the time of stunning in the halal rite slaughter was carried out. A significance difference (p < 0.05) in the microbiological counts per type of slaughter was observed. It was proven that the amounts of glucose, LDH, CK, and cortisol

in plasma were influenced (p < 0.05) by the type of slaughter. According to the results published in Animals journal the halal rite slaughter using stunning with a non-penetrative captive bolt resulted in the best hygienic quality of meat and obtained the lowest values for all animal welfare biomarkers.

italian food & packaging technology - cv (2023) - november

BULK-HANDLING SYSTEMS SINCE 1985 Turn-key, fully automated and customized Process and product analysis Engineering and control Direct manufacture Commissioning Service

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food processing

Effects of pulsed electric field and oscillating magnetic field on beef preservation Supercooling is of particular interest in the food industry since it has a great potential to improve shelf-life without freezing damage during storage. Food

is a complex matrix of multi-components and its supercooling behavior may depend upon the physical properties of each component. In a study published in the International Journal of Refrigeration, the effect of a pulsed electric field (PEF) and an oscillating magnetic field (OMF) on supercooling of beef at different fat levels were explored by US Researchers. Lean-rich beef was supercooled with PEF only, while the simultaneous application of PEF and OMF was required for fat-rich beef. The finite element method (FEM) simulation demonstrated that fat caused the non-uniform

current flow and temperature gradient due to the low electrical conductivity, and subsequently negative impacts on the supercooling extension of fat-rich beef meat. The OMF combined with PEF ensured maintaining a supercooled state of fat-rich beef at -4°C by synergistically inhibiting ice nucleation. The beef steaks preserved in the supercooled state showed significantly lower drip loss, compared to the conventionally stored controls, and there were no significant differences in color between supercooled and fresh steaks during the 7 day-preservation.

Effect of combining UV-C irradiation and vacuum sealing on the shelf life of fresh strawberries and tomatoes A Saudi research presents the effect of combining UV-C irradiation and vacuum sealing on the shelf life of strawberries and quartered tomatoes and compares it with the effect of the sole use of UV-C irradiation or vacuum sealing, and the results were published in the Journal of Food Science. A constant UV-C dose of 360 J/m2 was used for the samples› irradiation, and all the vacuumsealed samples were stored at a reduced pressure of 40 kPa. Organoleptic analysis, microbial population quantification of yeast and mold, Pseudomo-

nas sp., weight loss, and pH measurements were obtained to identify the spoilage occurrence, monitor the samples› quality, and quantify the shelf life. Sensory evaluation was conducted by 12 consumer panelists to evaluate the aroma, taste, color, texture, and the overall acceptance of the samples. The results revealed that the combination of UV-C irradiation and vacuum sealing prolongs the shelf life of perishables more than the sole use of UV-C irradiation or vacuum sealing. The achieved shelf-life increase using this combina-

italian food & packaging technology - cv (2023) - november

food processing

tion was 124.41% and 54.41% for strawberries and quartered tomatoes, respectively, while acceptable sensory characteristics were maintained throughout the storage period. Hence, this food preservation method can be further improved and integrated in the daily life of modern consumers and the

operations of fresh produce retailers, as it could effectively reduce the spoilage rates of fresh produce and help achieve the UN SDG 12.3, which aims to reduce food loss and waste by 50% by 2030 at the consumer and retail levels. The system can be further developed and introduced to the

market as a kitchen appliance for households or as a predistribution step for fresh produce distribution centers. The shelflife extension capability of this system, which does not involve any use of chemical substances, would make it an attractive solution for households and food retailers.

Effect of reverse osmosis and ultra-high-pressure homogenization on sweet buttermilk Buttermilk (BM), the by-product of butter making, is similar to skim milk (SM) composition. However, it is currently undervalued in dairy processing because it is responsible for texture defects (e.g., crumbliness, decreased firmness) in cheese and yogurt. One possible way of improving the incorporation of BM into dairy products is by the use of technological pretreatments such as membrane filtration and homogenization. A Canadian study aimed at characterizing the effect of preconcentration by reverse osmosis (RO) and single-pass ultra-high-pressure homogenization (UHPH) on the composition and microstructure of sweet BM to modify its techno-functional properties (e.g., protein gel formation, syneresis, firmness). The BM and RO BM were treated at 0, 15, 150, and 300 MPa. Pressure-treated and control BM and RO BM were ultracentrifuged to fractionate them into the following 3 fractions: a supernatant soluble fraction (top layer), a colloidal fraction consisting of a cloudy layer (middle

layer), and a high-density pellet (bottom layer). Compositional changes in the soluble fraction [lipid, phospholipid (PL), protein, and salt], as well as its protein profile by PAGE analysis, were determined. Modifications in particle size distribution upon UHPH were monitored by

italian food & packaging technology - cv (2023) - november

laser diffraction in the presence and absence of sodium citrate to dissociate the casein (CN) micelles. Microstructural changes in pressure-treated and non-pressure-treated BM and RO BM particles were monitored by confocal laser scanning microscopy. Particle size analysis showed that UHPH treatment significantly decreased the size of the milk fat globule membrane fragments in BM and RO BM. Also, pressure treatment at 300 MPa led to a significant increase in the recovery of total lipids, CN, calcium, and phosphate in the BM soluble fraction (top layer) following ultracentrifugation. However, PL were primarily concentrated in the pellet cloud (middle layer), located above the pellet in BM concentrated by RO. In contrast, PL were evenly distributed between soluble and colloidal phases of BM. This study published in Journal of Dairy Science the provides insight into the modifications of sweet BM constituents induced by RO and UHPH from a compositional and structural perspective.

food processing

High-pressure processing and antimicrobials on bacterial inactivation in cured meat The combination of high hydrostatic pressure (HHP) and natural antimicrobials can present an interesting efficiency in the decontamination process of cured meat. However, several factors, such as application method and antimicrobial type, must be better understood to improve the process and its total employment.

Therefore, a Brazilian study published in Sustainability journal aimed to evaluate the combined effect (synergism or antagonism) of HHP and natural antimicrobials to inactivate pathogenic and spoilage bacteria in cured meat. After a systematic search of research articles in the databases (Web of Science, Scopus, PubMed, and Science Direct), 20 articles

were eligible and resulted in 123 studies for meta-analysis. The effect on Listeria sp., Salmonella serovars, E. coli O157:H7, and total viable counts was investigated considering different application methods (spread onto the surface, incorporated into the product, and active packaging) and antimicrobial types (plant, bacterial and animal origins). Active packs showed the best synergy with HHP, exhibiting a mean effect of 0.78 (CI95: 0.25-1.32) log cfu/g. Antimicrobials of microbial origin (bacteriocins) were more effective in combination with HHP. In addition, Listeria sp. was the most sensitive bacterium considering all investigated combined methods. Hence, the use of natural antimicrobials has the potential to improve the decontamination process when HHP is applied.

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italian food & packaging technology - cv (2023) - november

food processing

Pulsed electric field for improving the salt diffusion of pork brine salting Pulsed electric field (PEF), as an emerging nonthermal processing technology, has attracted extensive attention and research in food processing. In a Chinese study published in the Journal of Food Science, PEF has been approved that has the potential to enhance salt diffusion in pork. In this study, pork lions were pretreated with PEF before being immersed in the brine (5% NaCl [w/w]) at 4°C to investigate the effect of needle-needle PEF pretreatment on pork brine salting. The changes in the weight, moisture, and salt content were detected during the salting process. The effective diffusion coefficient (De) and mass

transfer kinetics were calculated. Scanning electron microscopy (SEM) and Fourier transform infrared spectroscopy (FTIR) were subsequently used to analyze the microstructure of the pork and the secondary structure of myofibrillar proteins (MPs). The outcomes demonstrated that after brining for 8 h with PEF pretreatment, the weight, moisture, and salt changes increased significantly. The central salt content achieved by 12 h brining after PEF treatment (4.5 kV) is equivalent to that achieved by brining for 20 h without any treatment. The De was raised to 4.0 x 10-10 (PEF) from 3.1 x 10-10 (control). SEM and FTIR results revealed that

PEF altered the microstructure of pork and the secondary structure of MP. This study demonstrated that PEF generated by needle-needle electrodes could effectively promote salt diffusion and shorten salting processing.

Hydrodynamic cavitational effects on deactivation of bacteria in milk Thermal processing reduces the nutritional value and flavour of milk due to the application of heat, although it has the benefits for safety and shelf life by eliminating microbes. Also, the growing preference of consumers for natural and minimally processed foods has led to an increase in the use of nonthermal milk processing techniques. Hydrodynamic processing (HC) is one such recent, inventive, scalable, and economically favourable nonthermal technique. Thus, the influence of hydrodynamic cavitation on the deactivation of Gram-negative

italian food & packaging technology - cv (2023) - november

food processing

(Escherichia coli) and Gram-positive (Staphylococcus aureus) bacteria was investigated by Indian Researchers using four different orifice plates: ORFP 1 (O = 4 mm); ORFP 2 (O = 3mm); ORFP 3 (O = 2.27,3 holes), and ORFP 4 (O = 2mm, 5 holes). Milk with cell inoculum was treated at three different pressures (3, 5 and 7 bar) and six different treatment time (5,10, 15,20, 30 and 40min). Multi-hole orifices with higher al-

pha-value (plate parameter) were more effective in deactivation of microbial population in comparison to single hole orifices. Multi-hole orifice (ORFP 4) had the highest reduction of microbial cells, with 3.5 and 2.83 Log reduction for E. coli and S. aureus, respectively followed by ORFP 3, ORFP 2, and ORFP 1. Cavitation number in the range of 0.21-0.66 resulted in significant reduction of E. coli and S. aureus.

From this study, published in Food and Bioproducts Processing journal, it can be said that both flow geometry (alpha, beta and flow area) of orifice plates and flow characteristics (flow rate and cavitation number) of the hydrodynamic cavitation system had an impact on the reduction of bacteria. Thus, hydrodynamic cavitation with different configuration of orifice plates can offer a potential option for thermal pasteurization.

Effect of early deboning and brine injection on sensory properties of chicken breast meat In order to meet market demand for poultry, producers strive to ensure processing plants are more efficient. One of the ways of achieving better productivity is to remove meat from the carcase straight after slaughter. To diminish the negative consequences of this procedure, various processing techniques

can be used, with brining being one of the most popular of these techniques. The aim of this study carried out by Polish Researchers was to evaluate the physicochemical and sensory properties of chicken breast meat subjected to the procedure of early deboning and brine injection prior to chilling, as well as

to verify the influence of brine on characteristics of the meat. To evaluate meat characteristics and verify the influence of brine injection on its quality, pH and water-holding capacity (WHC) were determined. Desirability of odour, taste, juiciness and tenderness to the consumer was evaluated. The intensity of odour and taste was assessed by a team of selected assessors in order to verify their influence on the consumer desirability of these features. The results published in the British Poultry Science journal showed that pH was lower, whereas WHC was more favourable in the case of brined meat. Moreover, sensory evaluations indicated that the desirability of taste and juiciness was significantly higher in the brined samples. Early deboning and brine injection prior to chilling of chicken breast meat had a positive influence on the sensory variables of the ready-to-eat product, thus contributing to its higher consumer acceptability.

italian food & packaging technology - cv (2023) - november

NO COMPROMISE IN FOOD SAFETY!

Food Safety is of paramount importance to protect consumers and their health. As Megadyne, we take up measures to continuously develop solutions improving the level of hygiene and safety in compliance with ISO 22000, EC 1935/2004, EU 10/2011 and FDA standards: Metal & X-Ray Timing Belts, MEGAFLEX FCM, MEGALINEAR and MEGAPOWER FC (Food Contact). Contact us to make your food production safer. www.megadynegroup | info@megadynegroup.com

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PACKAGING TRENDS

FMCG leaders strive to reduce virgin plastic Major FMCG players are making virgin plastic reduction a key target as 75% of consumers indicate a preference for environmentally friendly packaging, according to GlobalData a leading data and analytics company. UN Secretary General António Guterres declared at a recent press conference that, “the era of global warming has ended, and the era of global boiling has arrived”. This alarming statement came in the wake of this summer’s soaring global temperatures, with scientists confirming that July was the hottest month on record. The remedy for ‘global boiling’ is well known and understood: cutting greenhouse gas emissions and transitioning to renewable energies. With plastics accounting for 3.4% of greenhouse gas emissions globally, according to the OECD, cutting their use in the packaging industry is an essential part of global carbon emission reduction efforts. To do this, major FMCG players including Kraft Heinz, PepsiCo and Coca-Cola are making virgin plastic reduction a key target, alongside increasing the use of recycled plastics in the supply chain. Arvindh Sundar, Packaging Consultant at GlobalData Custom Solutions, comments: “Packaging suppliers and companies in the food and drink industry are fully engaged in reducing virgin plastics across the supply chain. However, finding workable solutions of scale remains challenging and relies on the rapid development and deployment of new technologies and innovation.” Globally, plastics production has doubled from 234 metric tons in 2000 to 460 metric tons in 2019, with twice as much plastic waste being produced in the last two decades and only 9% of it being successfully recycled, according to the OECD.

Consumer demand for eco-friendly packaging is growing

Consumers are expressing increasing concern and taking direct action over environmental and sustainability issues, while governments are introducing more measures to cut carbon emissions. According to GlobalData’s latest consumer survey for Q1 2023, more than 75% of consumers globally consider environmentally friendly packaging material

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packaging trends

as either essential or nice to have when considering a product purchase.

FMCG companies step up their efforts to reduce plastics

Government Intervention is increasing

The packaging industry and manufacturers are accelerating their efforts to further reduce plastics in the supply chain. Global food and beverage companies have set a number of goals around virgin plastic packaging reduction and are developing a pipeline of new initiatives to help achieve them. Kraft Heinz has set new goals to minimise the use of virgin plastic by up to 20% by 2030, having already transitioned to 30% recycled content for most of its bottles sold in the UK, Brazil, and European markets. In partnership with Pulpex, the company is developing a paper-based, recyclable bottle using 100% sustainably sourced wood pulp for its Heinz Tomato Ketchup product. Currently, a prototype of the bottle is being tested to determine its performance before being launched into the market. PepsiCo estimates that its plastic packaging reduction initiatives could eliminate more than 400,000 metric tons of virgin material by 2030. To achieve this goal, the company is designing packaging to minimize the use of materials, switching to alternative, environmentally friendly materials and working to reinvent packaging to reduce the need for single use plastics through reusable or low/no package models. Coca-Cola Europacific Partners is investing in recycling start-up CuRe Technology to support efforts to eliminate virgin plastics in its bottles. The company has developed a ‘polyester rejuvenation’ technology which targets difficult-to-recycle polyester, such as material containing coloured pigments, transforming it into high quality rPET. This has created a new source of rPET with a carbon footprint claimed to be approximately 65% lower than virgin PET. Meanwhile, Plastipak Packaging and LanzaTech Global are working in partnership to create the world’s first PET resin, PPKNatura, from captured carbon emissions, which has the properties of virgin fossil PET but carries a reduced carbon footprint. “Industry players and leading FMCG brands continue to advance work on reducing virgin plastic in their supply chains by replacing it with plant-based and recycled plastic content,” adds Sundar. “Although a game-changing solution to eliminate virgin PET altogether remains elusive, the direction of travel is clear and further new technological developments could well provide a safe and commercially viable alternative in the years to come.”

The Scottish Government has highlighted the issue of reducing plastic packaging waste in the beverages industry with the planned launch of a deposit return scheme (DRS), which includes plastic bottles starting in 2025. Some 70% of Scots are in favour of the scheme, according to Zero Waste Scotland, which also confirms on its website that the scheme could cut 160,000 tonnes of CO2 equivalent emissions each year. “Further government interventions could be considered if initiatives like this do not meet expected outcomes,” comments Sundar. “While there is clearly a strong preference for eco-friendly packaging from consumers, the challenge for FMCG companies is to ensure they also remain competitive in terms of pricing amid the current cost of living crisis. Schemes like DRS can help, since they increase the amount of packaging being recycled and offer consumers an added incentive to make more eco-friendly choices.”

www.globaldata.com

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packaging trends

Optimism for BOPET film in the face of oversupply and destocking The BOPET film market continues its positive growth trajectory with global demand growing by almost 2 million tonnes over the last five years, according to a new report from leading industry consultants, AMI Consulting. Both existing and new players are investing in production capacity to capitalise on this growth with BOPET film demand reaching over 7 million tonnes in 2022. Of the new capacity coming on-stream since 2017, nearly 70% is accounted for by China which

has been the driving force behind the growth in both global capacity and production. China’s expansion has been wide-ranging comprising both packaging lines and investments contributing to the country’s focus on high tech and new energy manufacturing. Other world regions have also invested, such as the Indian Sub-Continent and South East Asia, but to date much of this has focused on packaging growth specifically. Over the past five years, BOPET demand, production and capacity have been aligned. The

market now tells a different story. Global production currently exceeds demand and the growth in BOPET capacity is significantly higher, threatening the short-term stability of the market. BOPET film producers are affected by declining prices for their films and falling utilisation rates because of the surge in capacity continuing to come on-stream coupled with reduced demand, as customers focus on reducing stock levels built up over recent years. The difficult situation will be further prolonged with several film producers delaying commissioning of their new BOPET lines in recognition of current global market conditions. In spite of the current global overcapacity, producers of BOPET film remain positive about the film’s future. The film’s strong properties provide a range of growth opportunities particularly in regions where packaged food and modern retail penetration is low, and in developed regions, where demand is growing strongly in applications such as lidding and labels, with BOPET contributing to mono-material solutions. In the industrial sector, producers are poised to take advantage of a new growth cycle in end uses such as high value electronics manufacturing and new energy boosted by favourable government policies. Electrical applications are also expected to show ongoing healthy growth, thanks to new battery applications, and the growth in flexible electronics and energy related segments. Each world region’s BOPET market forecast is markedly different and depends on a range of different variables which are examined in the report. Globally, in the longer term, the market remains attractive both for existing players who continue to invest in broadening their product ranges for new applications, and for new BOPET producers who aim to benefit from the growth of both packaging films and industrial BOPET markets. Both markets are anticipated to exceed global GDP growth to 2027, with converters and end-users optimistic about continued growth in demand for BOPET across both packaging and industrial markets in the future. www.amiplastics.com

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CAPTURE THE WINDS OF CHANGE. QUICKLY, AND WITH GENTLE HANDLING. BROUGHT TO LIFE WITH SCHUBERT.

Fresh, crispy baked goods are delicious, But they tend to crumble during packaging. Our solution: gentle robotic hands and a 3D scanner to monitor quality. In a machine that adapts to a wide variety of products in no time at all, Packaging them fully automatically in sustainable materials. In line with our Mission Blue: Only if it’s good for the planet, it’s good enough for our customers. www.schubert.group/en/Confectionary-snacks/

PACKAGING EQUIPMENT

Packaging trend sustainability in the food industry Sustainability is a megatrend promoted by the increasing social expectations and politics, which will be setting the direction for the industry with stricter regulations. In addition, the food industry has a market environment with highly competitive pressures. In order to be able to respond to these requirements, intelligent automation solutions are key to the future of food packaging.

With packaging machine manufacturer Schubert, food manufacturers can rely on a long-established company that offers highly automated flexible packaging processes for all products

The food industry will need to rely more on paper packaging. Yakult, together with packaging machine manufacturer Schubert, has replaced its films with wrap-around cartons.

in the food industry. The fully automated robot-supported comprehensive solutions, from the feeding of the goods to the finished product dispatch, increases the efficiency, future security and profitability of food producers. Robotics and digitalisation are changing the value chains and the trend towards ever faster product changes and modifications also means that machines need to be adapted with suitable format parts. And this is where the use of 3D printing offers a sustainable solution in tool production. For example, Schubert customers can use PARTBOX, to produce the required plastic parts in their own production using 3D printing. Because only by increasing efficiency and flexibility the megatrend sustainability can be successfully countered. To achieve this, packaging processes need to be considered more broadly.

Food needs to be packaged safely and securely for transport, but it also needs to be persuasive, in line with the brand and sustainable.

Schubert has taken up the cause of doing exactly that: With the service “Packaging Perspectives” the machine manufacturer offers its customers a holistic approach to consulting. In practical terms, this means that the Schubert experts provide support in material selection and packaging design to develop a packaging solution that is both machine-compatible and environmentally friendly. Needless to say that the

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packaging equipment

Württemberg, Germany) builds on an interplay of simple mechanics, intelligent control technology and high modularity. With this philosophy and a highly developed culture of innovation, the company has been pursuing an entirely independent technological path for more than 50 years.

With its TLM technology, the machine manufacturer provides its customers with future-proof packaging machine solutions that are easy to operate, flexible in terms of format conversion, high-performance and stable in function. The TLM packaging machines pack products of all types and from all

Thinner, soft plastic packaging, like that of Heinrichsthaler, can be protected with recyclable cardboard sleeves.

machines of Schubert are very flexible to process a wide range of sustainable packaging.

About Gerhard Schubert GmbH Gerhard Schubert GmbH is a globally recognised market leader in top-loading packaging machines (TLM). For its digital, robot-based packaging machines, the family-owned company based in Crailsheim (Baden-

3D format parts contribute exceptional flexibility to packaging processes, as with this format plate on the Schubert Transmodul, which can accommodate ten different tin formats.

Agile and efficient robotic automation solutions, like Schubert’s compact line at Heinrichsthaler, are key to the future of food packaging.

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sectors – from food, confectionery, beverages, pharmaceuticals and cosmetics to technical products – into trays, cartons, boxes, or into flow-wrap bags. Well-known brands such as Ferrero, Nestlé, Unilever, Mondelez and Roche rely on Schubert’s automation solutions, as do numerous small, medium-sized and family-owned companies. Founded in 1966, the second generation of the company now employs 1,600 people. (Gerhard Schubert - Industriegebiet Südost - Hofäckerstraße 7 - 74564 Crailsheim - Germany - Tel. +49 7951400-0 - email: info@gerhard-schubert.de - www.schubert. group)

packaging equipment

ACP ERGON case packer with pick & place system One case packer... Multiple applications The increasing attention to the market needs makes it necessary to search for innovative technical solutions allowing to reduce costs, save energy, increase competitiveness and improve the market positioning. Every day in the world billions of doses of beverages, food and hygiene and cleaning products are consumed. They are marketed in containers with thousand shapes and countless features, that need adequate protection during handling and captivating look in order to draw consumers’ attention. For this reason, packaging is a key factor to be taken into account in business strategies aimed at boosting sales. SMI offers cutting-edge solutions inspired by the concepts of Industry 4.0 and Internet of Things (IoT) that are increasingly efficient,

flexible, eco-friendly, ergonomic, easy to control and to check. Cardboard boxes are an example of packaging with a simple but effective design, optimized depending on the size of the product to be packed and ideal for maximizing the visibility of the pack on retail shelves thanks to the possibility of graphic customization. SMI’s experience in the field of secondary packaging has allowed the company to develop a wide range of applications that can be achieved with the pick & place case packers of the ACP (American Carton Packer) ERGON series. Thanks to its solid monobloc structure, the ACP case packers can pack various types of containers in multiple types of packages. The “pick & place” system of the ACP case packer is a flexible solution with the possibility of placing the bulk product in cardboard box-

es or plastic crates. The machine can also be equipped with the PID device for inserting pre-assembled cardboard separators. In addition, the ACP ERGON can also be used for other applications, such as cardboard basket packaging presented at Brau Beviale 2023 (Stand 503 – Hall 7A).

Packs with a personal touch for Brau Beviale On the occasion of the Brau Beviale trade fair (Nuremberg, 28-30 November 2023), SMI will exhibit an ACP 20 S ERGON case packer to pack 66 cl beer glass bottles in cardboard baskets in the 3x2 format, with adhesive tape closure, at a maximum speed of 20 packs/minute. The automatic case packers with pick & place system of the ACP ERGON series allow user companies to obtain a simple, effective packaging suitable for maximising the visibility of the package on the shelves at the points of sale. The cardboard basket presented at the fair is, in fact, the ideal solution to create a micro-wave cardboard multipack, which guarantees easy graphic customisation of the packaging used for easy handling by consumers, thanks to the integrated handle, of beer bottles (but also cans, PET bottles, etc.).

THE ADVANTAGES OF ACP SERIES Operational versatility The ACP series is able to pack multiple types of containers, such as glass bottles, bags and boxes of pasta, rice and coffee,

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packaging equipment

oval containers or briks, simply by changing the gripper / suction cup. This range of machines is particularly suitable for packaging even very delicate and exclusive products such as wines, sparkling wines and liqueurs, without damaging the labels of glass bottles during the packaging process. Compactness The ACP case packers feature a solid monobloc structure that combines all the machine functions: product separation, product insertion with top loading system, carton magazine, box sealing. The packaging process is alternate (stop & go) by means of a pick & place system capable of making RSC packs at the maximum speed of 20 packs per minute (depending on the format).

Product protection

Thanks to the extreme versatility of ACP series, the products to be packed can also be stacked inside RSC boxes, that, furthermore, are very robust and resistant (high top load).

Ergonomics and ease of use The carton magazine of the ACP range, located next to the machine, allows the loading of pre-folded cut-outs in an easy and ergonomic way. Advanced automation ACP ERGON case packers are equipped with Sercos fieldbus-based MotorNet System® automation and control technology, which ensuresfull compatibility with Industry 4.0 and Internet of Things (IoT) platforms within the plant. Technical features of ACP ERGON series • Alternate packaging process (stop & go) through pick & place system capable of making packages at the maximum speed of 20 packs/minute (depending on the format) • Grouping of products in an alternating cycle, through a pneumatic separation system • Carton magazine placed next to the machine with easy and ergonomic loading of the pre-folded blanks

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• Packaging in American style cardboard boxes (RSC) with loose product top loading • Possibility of stacking the product in the box during its insertion • Possibility of packaging several types of products, such as bags as well as oval containers and briks, simply by changing the picking gripper; • Possibility of processing delicate products, without damaging the label during processing in the machine; • Easy machine access • Reduced mechanical wear and maintenance • MotorNet System® automation and control technology based on Sercos fieldbus • Depending on the model chosen, the box is closed by means of adhesive tape or hot glue. The model with glue pack closure is equipped with a lower glue unit and an upper glue unit with double spray that ensure excellent pack sealing. At the machine outfeed, special lateral upper flap-folding devices driven by a semi-rotary cylinder keep the walls of the newly made box pressed. (SMI - Via Carlo Ceresa 10 24015 San Giovanni Bianco - BG - Italy - email: info@smigroup.it www.smigroup.it)

packaging equipment

Rigid packaging provides better protection for food According to new Freedonia study Beverage Packaging Consumer Insights, about half of consumers agree that packaging is an important factor when making grocery shopping choices. Different consumers might care about different features more than others; however, consumers are generally aware of functional elements of a package, such as: ease of opening; resealability; convenience – size, portability, cook-in packaging; protection – keep the item fresh and undamaged. Increasingly, consumers are also aware of sustainability features, including recyclability, recycled content, and no excess packaging.

Younger consumers are more likely than older consumers to agree that packaging is an important factor when considering their grocery shopping choices. Interest peaks at the 35-54 age group, with 61% agreeing that it is an important factor. Overall, 58% of consumers agreed that rigid packaging can provide better protection for food compared to flexible packaging options. This perception would carry over into beverage products as well. Rates were similar across genders and ages for the most part. However, consumers are 35-54 were the most likely to think that rigid packaging was more protective with

64% of consumers in that age group agreeing with the statement. www.freedoniagroup.com

Effect of simulated transport conditions on microbiological properties of bottled water Bottled mineral water is distributed globally through complex supply chains, making it available far beyond its bottling plants. In low-viscosity food matrices, invisible changes may occur due to shaking. The primary purpose of this Hungarian research was to investigate the potential correlation between the intensity of mechanical agitation and the number of detectable microorganisms in bottled mineral water. The simulation of dynamic mechanical vibration was conducted using both time-accelerated and real-time tests. Freshly

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packaging equipment

bottled natural mineral water and commercially available mineral water brands from different bottling locations and times were subjected to random vibration at three intensities as specified by the ASTM D-4169-16 standard, which simulates road transport on semi-trailer trucks. The study investigated the specific growth rate, the generation time, and the maximum cell numbers of microorganisms. The quantitative PCR (qPCR) technique was used to determine and compare

the concentrations of microbes. Dynamic mechanical vibration affected the microbiome of mineral waters, influencing growth rates and generation times. In the case of waters from different bottling locations and times, the specific growth rate varied significantly for each water and for each intensity. This finding published in Water journal demonstrates that the microbiome composition of the water source and the interaction between microbes

influence the response to mechanical impact. The time-accelerated test was shown to be suitable for analyzing the reaction of the microbiome of the tested matrix to the intensity and duration of vibration. The applied test protocol enabled the monitoring of changes in cell numbers by qPCR. All three intensities of the time-accelerated method were effective in testing the effects of real-time mechanical agitation on the microbiome.

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16/05/18 11:32

NUTRITION

Development of a protein food based with high digestibility and improved lysine content The development of plantbased protein foods may facilitate the decrease in animal product consumption in western countries. Wheat proteins, as a starch coproduct, are available in large amounts and are good candidates for this development. French Researchers investigated the effect of a new texturing process on wheat protein digestibility and implemented

strategies aimed at enhancing the lysine content of the product developed. Protein true ileal digestibility (TID) was determined in minipigs. In a preliminary experiment, the TID of wheat protein (WP), texturized wheat protein (TWP), TWP enriched with free lysine (TWP-L), or with chickpea flour (TWP-CP) was measured and compared to beef meat proteins. In the main experiment, minipigs (n = 6) were

fed a dish (blanquette type) containing 40g of protein in the form of TWP-CP, TWP-CP enriched with free lysine TWP-CP + L, chicken filet, or texturized soy, together with quinoa (18.5g of protein) in order to improve meal supply of lysine. Wheat protein texturing did not affect total amino acid TID (96.8 % for TWP vs 95.3 % for WP), which was not different from that of beef meat (95.8 %). Chickpea addition did not affect protein TID (96.5 % for TWP-CP vs 96.8 % for TWP). The Digestible Indispensable Amino Acid Score for adults of the dish combining TWP-CP + L with quinoa was 91, whereas it was 110 and 111 for the dishes containing chicken filet or texturized soy. The above results published in Food Research International journal show that, by optimizing lysine content through the formulation of the product, wheat protein texturization can enable the development of protein-rich products of nutritional quality compatible with quality protein intake in the context of a complete meal.

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nutrition

Comparison of vegan and non-vegan diets on memory and sleep quality It is widely acknowledged that the quality of nutrition affects many aspects of physical and mental performance. A vegan diet is associated with superior cardiovascular and cerebrovascular conditions. Mediterranean diets (high fruit and vegetable content) are linked with reduced risk of neurodegenerative diseases and improved performance on cognitive. The aim of the English study published in Clinical Nutrition Open Science journal was to evaluate the effects of diet on memory and sleep quality. Verbal memory and sleep quality were assessed in a cohort of 62 adults aged 40 and above. Using a modified Mediterranean Diet Adherence Screener, the participants were divided into the categories of vegan, vegetarian, pescatarian, omnivores with low meat/fish consumption, and omnivores with high meat/fish consumption. The California Verbal Learning Test was used to assess verbal learning memory, and the Pittsburg Sleep Quality Index was used to assess sleep quality. The diet group with the best performance was pescatarian (M = 118.2), followed by vegetarian (M = 117.6) and vegan (M = 116.0). The group with the lowest performance was omnivore high (M = 104.7). Females performed better than males in every diet group except vegetarian. Analysis of variance showed a main effect of diet on delayed recall, F(4, 57) = 2.823, P = .033, etap 2 = .165. There was a significant difference among the diet groups on the de-

layed recall, where vegetarians had the highest scores (116.43) followed by pescatarians (116.20), vegans (115.21), omnivore lows (105.41) and lastly omnivore highs (99.43). In conclusion, diet was found to have a significant effect on memory but no significant effect on sleep quality. The sample size may have been insufficient to capture the effects of diet on sleep. To definitively establish the relationships between diet patterns and quality of cognitive functioning and sleep, further research is required. The results of

this study cast doubt on the hypothesis that the consumption of animal products boosts memory performance.

Consumer acceptance of reduced sodium white and multigrain bread Chronic consumption of sodium in quantities exceeding recommendations has led to sodium being designated as a nutrient of health concern for overconsumption. As a result of the prevalence of sodium overconsumption, the Food and Drug Administration (FDA) released voluntary sodium reduction goals for a wide variety of products on both short-and long-term timespans. As food palatability may decrease when sodium is reduced, flavor enhancers such as monosodium glutamate (MSG) may provide a promising solution to mitigate such palatability loss. The objective of a US research published in the Journal of Food

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Science was to investigate consumer acceptance of white and multigrain breads with either a 43% or 60% reduction in sodium content and with and without MSG as well as to investigate the influence of information on consumer acceptance of these breads under blind, informed, and informed with education conditions. Seventy-eight frequent bread consumers participated in the evaluations. A significant difference was evidenced across breads with different levels of sodium content and MSG status, although no difference was seen across the different evaluation conditions. Consumer

nutrition

segmentation found multiple consumer clusters showing different liking patterns of the bread treatments for both white and multigrain breads. Breads with sodium content set at the FDA’s long-term goal with and without MSG were liked no differently in nearly all attributes evaluated than the full-sodium bread demonstrating the feasibility of producing acceptable reduced-sodium breads. Future research characterizing the predominant sensory attributes

of full-sodium and reduced-sodium breads with and without MSG would be valuable for identifying the drivers of liking in such products. The findings of this study suggest that consumer liking of reduced sodium white and multigrain breads could be improved with the addition of monosodium glutamate. Increasing the acceptance of reduced sodium food products could help to reduce the risk of

hypertension and subsequently heart attacks and stroke for the American population.

Influence of wet ageing on beef quality traits Researchers from the University of Florence, Italy, have published in Animals journal a work where fresh samples of Longissimus thoracis of Charolais (n = 12), Romagnola (n = 15), Limousine (n = 77), and crossbreed (n = 62) animals were evaluated with different storage periods (0, 4, 9, and 14 days).

Proximate analysis (i.e., pH, humidity, color, free water content, and physical parameters) was performed for each sample. The data obtained were evaluated with a mixed model, setting 5 fixed effects (breed, storage time, animals age, EUROP conformation, number of animal transports) and the animal as random. The results demon-

strated that meat quality was affected mainly by the wet ageing period and that the visual and tactile parameters were also found to be susceptible to the storage time. The conservation entailed a decrease in meat humidity and an increase in L* and b* traits; it also led to a decrease in the hardness of the sample, in turn affecting the other texture profile analysis parameters considered. Fixed effects affected in different ways the traits analyzed i.e., pH and humidity changed with breed, as well as with EUROP classification, animals’ age for some TPA parameters, and the number of animal transports for both visual and tactile parameters. In conclusion, wet ageing influenced the meat quality, often improving it, confirming how important further research would be to identify precise storage times in relation to the parameters studied.

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RESEARCH

Valorization of wheat bread waste and cheese whey for bio-preservation of bakery products Three lactic acid bacteria (LAB) strains, specifically, Lactiplantibacillus plantarum UMCC 2996, Furfurilactobacillus rossiae UMCC 3002, and Pediococcus pentosaceus UMCC 3010, were tested by Italian Researchers in new bread-whey media composed by wheat bread and sweet cheese

whey, designed as an alternative to the conventional MRS medium. The medium resulting from hydrolysis with amylase and neutrase (AN) was considered the best for the growth of all the strains. This medium was particularly optimal for the strain F. rossiae UMCC 3002, which showed an increase in growth of 114% compared to that in MRS medium. Additionally, the bio-preservative ability of the selected LAB was assessed in pectin-based coated sliced bread inoculated with Aspergillus flavus ITEM 7828, Penicillium paneum ITEM 1381,

and Aspergillus niger ITEM 7090. Different LAB strain behavior was observed towards the specific molds. A good bio-preservation activity was shown from F. rossiae UMCC 3002 against A. flavus ITEM 7828 with results compared to the protection by ethanol treatment. The results obtained in this study, published in LWT - Food Science and Technology journal suggest a novel strategy for the cultivation of selected starters with a bio-protection activity by valorizing bread waste and cheese whey by-products, in a circular economy perspective.

Effect of ultrasound application on viability of yogurt-like product The effect of ultrasound on the viability of different probiotic lactobacilli species (Lactobacillus acidophilus, Lactobacillus casei, Lactobacillus rhamnosus GG) was investigated by Turkish Researchers. In addition, the

effect of ultrasound application on the fermentation time was determined. For this purpose, first 400 W ultrasound was applied to the milk for 15 minutes, and after the culture addition, 100 W ultra-

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research

sound was applied for 5 minutes, then the fermentation time was determined, and the probiotic bacteria count was performed in the yogurt-like probiotic fermented milk product obtained. As a result of the study, it was determined that the application of ultrasound shortened the fermentation time in the samples inoculated with L. acidophi-

lus and L. casei, and increased the viability of L. acidophilus, L. casei and L. rhamnosus GG probiotic bacteria. These results published in Gida journal show that the ultrasound application is promising in dairy technology and has the potential to be used in the production of probiotic fermented milk products.

Characterization of gluten-free ingredients and their impact on the bread texture Despite the commercial availability of gluten-free (GF) products, numerous nutritional, sensory, and textural limitations have been brought to the attention of the baking industries. An Italian study aimed at the characterization of four GF flours (pregelatinized rice, pearl millet, common buckwheat, and soy protein isolate) for their nutritional and functional properties. Protein and starch were the major components in soy protein isolate and pregelatinized rice, respectively, whereas buckwheat and millet contained the highest amount of dietary fiber. Free phenolic compounds and antioxidant activity were at the highest levels in buckwheat flour followed by soy protein isolate. Likewise, all investigated ingredients varied greatly in their physicochemical properties. Based on single-ingredient baked-model, the effect on the texture and volumetric profiles of bread was reported, distinguishing GF ingredients in four different clusters with different

characteristics. Accordingly, the four GF ingredients were combined to create a composite GF bread with acceptable textural properties approaching to those of a typical wheat bread.

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These findings published in LWT - Food Science and Technology journal might be regarded as a basis to design further innovative recipes and combinations using these raw GF ingredients.

research

Ultrasonic and interactions between sodium caseinate and whey proteins Ultrasound has been widely explored for several applications, such as emulsification or structural modification of food materials such as proteins. In a Brazilian work, the effect of ultrasound on the control of whey proteins (WPI) aggregation was evaluated in the presence of sodium caseinate (NaCas). Solutions of NaCas, WPI and both (1:1) were treated with ultrasound under different power and time conditions and were initially evaluated in terms of particle size distribution, charge density, pH and polyacrylamide gel electrophoresis. Three pairs of conditions were adopted to provide the same energy density-A1 (450 W / 300 s, 6750 MJ/m3), A2 (150 W / 900 s, 6750 MJ/m3), A3 (600 W / 300 s, 900 MJ/m3), A4 (202.5 W / 900 s, 9112.5 MJ/m3), A5 (742.5 W / 300 s, 11137.5 MJ/m3)

and A6 (247.5 W / 900 s, 11137.5 MJ/m3). Best conditions of transmitted energy-A1, A3 and A5-were studied for surface hydrophobicity, circular dichroism and infrared spectroscopy. The decrease of surface hydrophobicity of NaCas: WPI mixtures pointed to a protective effect of NaCas against WPI denaturation, confirmed by the

presence of more ordered structures by FTIR analysis that were not observed in the absence of NaCas. Finally, the effect of these structural changes on the gelation capacity of the ultrasound-treated proteins was assessed. Ultrasound was able to reduce the stress at rupture from 1988.59 Pa (control) to 1655.31 Pa (A3) and 1871.24 Pa (A5), and more markedly increase the Young modulus from 113.69 kPa (control) to 243.30 kPa (A3) and 392.44 kPa (A5). This study published in Food Research International journal identified that higher power values with shorter times were able to provide greater protein changes that affected gelation properties, showing that the modulation of ultrasound conditions can produce ingredients with different techno-functional properties.

Polysaccharide-based emulsion gels as fat replacers in Frankfurter sausages Agar and kappa-carrageenan emulsion gels were used by Spanish Researchers to produce Frankfurters with reduced animal fat content by partially (50%) or completely (100%) replacing the pork back fat. The results published in LWT - Food Science and Technology journal showed that 50% of the pork back fat substitution did not affect the mechanical and physicochemical properties of the obtained sausages compared with the control (pure pork back fat).

Slight changes in the textural and TBARS values were observed for the 100% substituted sausages, while a reduction from 25.37 to 17.07 g/g sample of total fat was attained. Thus, decreasing the caloric content from 280 to 209 kcal/g sample. The saturated fatty acid/unsaturated fatty acid ratio was also reduced from 0.58 to 0.38 with 50% substitution and 0.17 with total substitution, thus diminishing the atherogenic and thrombogenic indexes by 35% and 70%, respectively.

The reformulated Frankfurters with a reduced-fat content were accepted by the consumers, evidencing that the polysaccharide-based emulsion gels can be promising ingredients for developing meat products with improved nutritional composition.

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research

Differences between ice crystal-dominated and fat network-dominated ice cream In a study published in Food Hydrocolloids journal, Dutch Researchers investigated the effect of overrun, fat destabilization degree and ice crystal size on viscoelastic behavior, hardness and melting properties of ice cream by changing only one parameter at a time.

that the ice crystal-dominated structure contributed more than the fat network to viscoelastic behavior and hardness, whereas the fat network had a larger effect on the melting process. Only a limited effect of ice crystal size on the properties of the ice cream was seen, independently of the kind of dominated structure. In

both types of ice cream, overrun had a large effect on mechanical properties, but only in ice crystal-dominated samples it also affected melting. This research provides a better understanding of the role of multiple structural elements in ice cream, which can be used for its reformulation.

Stabilisation of low-fat mayonnaise

To vary the degree of fat destabilization, they changed the emulsifier type; to modify overrun and ice crystal size, they used either a batch freezer or liquid nitrogen freezing upon whipping. Fat destabilization degree, overrun and ice crystal size were measured to determine the structural differences between the studied samples. Furthermore, viscoelastic behavior upon increasing strain and temperature were evaluated by oscillatory rheology. Hardness and meltdown tests were performed to explore the role of different microstructural elements. Depending on the composition of the ice cream, two main types of structures were identified: one dominated by the ice crystals, and one dominated by a fat network. The results showed

A Turkish study aims to evaluate the fat-substituting feature of the complex of whey protein isolate (WPI) and dextran structure exopolysaccharide (EPS) synthesised by Weissella confuse JCM 1093 strains in mayonnaise samples. The flow behaviour, frequency sweep and three interval thixotropy test properties of the samples were compared with the control groups. Thermal loop test was applied to determine the emulsion stability of the samples. Oxidative stability was tested with OXITEST, and induction period values were compared. K values of the samples varied between 20.05 and 169.13Pa. Sn and the n values vary between 0.133 and 0.383. Samples showed pseudoplastic behaviour (n<1). G’ of all samples is greater than G”, meaning that all samples showed a solid-like behaviour like conventional mayonnaise. The complex of 2% EPS and 5% WPI provided a solid structure

italian food & packaging technology - cv (2023) - november

and improved the physical stability of low-fat mayonnaise. The results published in International Journal of Food Science & Technology showed that the samples had high physical stability when they experienced thermal stress at low and high temperatures. As a result, the WPI and EPS complex can be used as a fat replacer for improving the rheological properties, emulsion and oxidative stability in low-fat mayonnaise samples.

research

Coffee melanoidins as emulsion stabilizers The use of conventional food stabilizers (e.g., surfactants and animal-derived proteins) is not in line with consumer demands for natural products. This has led to a great interest in novel emulsion stabilizers. In the paper published in Food Hydrocolloids journal, Dutch Researchers explore the emulsification properties of coffee melanoidins, which are brown polymers made up by polysaccharides, proteins and polyphenols formed during bean roasting. The physical properties and stability of oil-in-water (O/W) emulsions (10 wt% oil) stabilized with 0.25-4 wt% coffee melanoidins were investigated upon storage. Coffee melanoidins can form emulsions with a nearly monomodal size distribution. Upon 28 days of storage at room temperature, emulsions prepared with low (0.25-1 wt%) melanoidin concentrations underwent creaming, flocculation, and coalescence; emulsions prepared with high (4 wt%) melanoidin concentrations gradually transformed from a liquid-like state to a gel-like structure, and emulsions prepared with 2 wt% melanoidins were physically stable. Stabilization of the emulsions is explained by both interfacial effects and an increased viscosity at high melanoidin concentrations. Surface load determination, confocal laser scanning microscopy (CLSM), and polarized light microscopy revealed that polysaccharide-rich melanoidins were able to adsorb at the droplet surface. The Authors conclude that coffee melanoidins act both as emulsifiers (decreasing the in-

terfacial tension and inducing electrostatic and steric repulsion) and texture modifiers (increasing the viscosity of emulsions). Coffee melanoidins can be used as natural emulsifiers in targeted food products.

Optimization of vacuum tumbling process to improve low-sodium substitute salt-conditioned beef To meet the industrial production requirements of beef processed with complex low-sodium salt substitutes, based on the results of single-factor experiments, the effects of curing liquid/meat ratio, tumbling time, and vacuum degree on the absorption rate of curing and rate

of cooking loss were investigated by Chinese Researchers. Subsequently, the vacuum tumbling process was optimized using the Box-Behnken design and response surface methodology, and the textural characteristics, shear force, moisture distribution, and microstruc-

italian food & packaging technology - cv (2023) - november

research

ture were compared between beef cured statically and by tumbling. The optimal vacuum tumbling process parameters were the curing liquid/meat ratio of 32%, tumbling time of 3.0 h, and vacuum degree of 0.06 MPa. Under these conditions, the absorption rate of curing was 24.65%, while the rate of cooking loss was 26.39%. The firmness, elasticity, chewiness, and shear force of beef cured by tumbling were significantly lower than those of beef cured

statically (P<0.05), and the relaxation time of bound and free water was also significantly lower in the former group (P<0.05). However, the peak area of free water relaxation was significantly higher in the tumbling group than in the static curing group (P<0.05). Scanning electron micrographs showed that the myofibril structures in the tumbling group were looser, with more fragmented structures attached onto the surface. Therefore, vacuum tumbling treatment can

improve the textural characteristics, tenderness, and water retention of processed beef and induce microscopic fragmentation of myofibril structures. These findings published in Modern Food Science and Technology journal provide technical support for the tumbling treatment of beef processed with complex low-sodium salt substitutes and build a theoretical basis for industrial production of nutritional low-sodium processed meat products.

Impact of acoustic intensity on melting behavior of ice cream Ice cream mixes (407 ±12 total solids g/kg and 115 ±14 fat g/kg) were subjected by US Researchers to power ultrasound at different acoustic intensity (11-18 W/ cm2), and the resulting ice creams were evaluated for melting (oscillatory rheology from -20 to 10°C)

and meltdown (gravimetrical test) behavior. All samples showed a sigmoidal melting curve characterized by two plateaus and a linear segment between the plateaus. A dominant solid behavior (G’>G’) was observed in ice creams made

italian food & packaging technology - cv (2023) - november

with sonicated mixes (11 and 18 W/cm2). Acoustic levels of 14.4 ±0.5 and 18.4 ±0.8 W/cm2 delayed the onset of meltdown by about 3.0-fold and increased the maximum meltdown compared with the control ice creams. Sonicated samples resulted in approximately 2.0-fold viscosity increment within the high spectrum of shear rate compared with the control samples. Dynamic rheology showed a gel-like and strain-thinning behavior of sonicated mixes. The control ice cream displayed moderate hardness (91 ±9 N) and an onset of meltdown of 642 ±45 s, whereas the sonicated samples exhibited hardness of 156-218 N and onset of meltdown values of 1900-2200 s. The outcomes of this study published in LWT - Food Science and Technology journal demonstrate the ability of power ultrasound to delay the onset of meltdown, providing processing strategies for structuring frozen desserts with delayed meltdown.

research

Fermented soy drink with increased estrogenic activity Fermented foods are receiving growing attention for their health promoting properties. In particular, there is a growing demand for plant-based fermented foods as dairy alternatives. Considering that soy is a veg-

and Lentilactobacillus kefiri K10. Isolated strains were proven to be safe for human consumption according to the assessment of their antibiotic resistance profile and comparative genomics. Furthermore, functional characterization of the bacterial strains demonstrated their ability to ferment sugars naturally

present in soybeans and produce a creamy texture. In addition, they demonstrated, by means of a yeast-based bioluminescence reporter system, that the two strains belonging to the genus Leuconostoc increased the estrogenic activity of the soybean drink. In conclusion, the proposed application of the bacterial strains characterized in this study meets the growing demand of consumers for health-promoting vegetal food alternatives to dairy products.

Effects of ultrahigh magnetic field on whey protein

etal food rich in nutrients and a source of the phytoestrogen isoflavones, the aim of the study published in Food Research International journal, was to select safe food microorganisms with the ability to ferment a soy drink resulting in a final product with an increased estrogenic activity and improved functional properties. Italian Researchers used milk kefir grains, a dairy source of microorganisms with proven health-promoting properties, as a starting inoculum for a soymilk. After 14 passages of daily inoculum in fresh soy drink, they isolated four lactic acid bacterial strains: Lactotoccus lactis subsp. lactis K03, Leuconostc pseudomesenteroides K05, Leuconostc mesenteroidesK09

Whey protein is an important protein supplement and its physical properties are being modified to meet various food and other related applications needs. In a study published in LWT - Food Science and Technology journal, Korean Researchers investigated changes of the physical and chemical properties of whey protein after treatment with ultrahigh magnetic fields (UMF) (5,10, 15 and 20 T). They found UMF treatment induced more ordered structures with significant decrease in alpha-helix content (from 18.73% to 15.77%) and increase in beta-sheet content (from 11.70% to 17.49%). UMF treatment caused the C-C bonds to be oxidized to C-O-C (H) and further oxidized to COOH, the N-C=O groups to be oxidized to COOH, and the SH groups to be oxidized to SS. When the UMF strength was 10 T, these effects were the most significant. After treatment with UMF at 10 T, highly aggregated polymers

were formed, which were 36 times larger in particle size (37.92 µm in diameter) than that of the untreated sample. The crystallinity degree of whey protein was increased to 28.78 ±0.47. Additionally, the treated polymer exhibited higher anti-oxidation activity, better foaming capacity/stability, enhanced water/oil absorption capacity and higher emulsification capability. Therefore, UMF treatment of whey protein showed great potential in food processing and treatment.

italian food & packaging technology - cv (2023) - november

research

Proteolytic treatment of waste dairy ice cream to accelerate milk fat separation Waste products are generated within the ice cream manufacturing process for a variety of reasons. Milk fat may potentially be recovered as a valuable ingredient to be reapplied in the human food chain. In a study carried out by US Researchers, Flavourzyme and Formea CTL (chymotrypsin-like protease) were selected and tested on a variety of melted ice creams to destabilize the emulsion and facilitate fat separation. With 1% (w/w) enzyme/protein dose and 1 h reaction at 50°C, 20-60% of the original emulsion weight was segregated as serum

under mild centrifugation. Faster creaming velocity, larger migrating particle size, and decreased continuous phase viscosity were found to contribute to the accelerated separation. Flavourzyme promoted fat flocculation by coagulating milk proteins adsorbed at the fat surface, and chymotrypsin encouraged fat coalescence by removal of the adsorbed proteins from the fat surface. This study published in the International Dairy Journal provides an efficient first step to recover milk fat from waste ice creams.

Using ground coffee particle size and distribution to remodel beverage properties An Italian study carried out at Department of Agriculture, Food, Environment and Forestry, University of Florence and published on European Food Research and Technology examined the influence of ground coffee granulometry and particle distribution on extraction parameters. They have been investigated the physicochemical properties, and the bioactive and volatile compound content in coffee obtained by a conventional filter method, the French Press, as a function of particle size and distribution. Some samples have been used for the extraction the directly the grinding machine, set at different grinding grade, and other samples have been seed before the usage in order

to reproduce samples at different particle size class very homogeneous. The results showed that bioactive and volatile compounds are released differently in the beverages depending on the specific particle size. The results have been demonstrated that a homogeneous grind was more deficient in bioactive compounds and total dissolved solids than a classical, bimodal grind. Moreover, extraction from a very fine homogeneous grind was poorest with respect to these compounds, despite the greater surface in contact with the solvent. Conversely, bimodal grinds obtained conventional by the grinding machine, which were more heterogeneous from a granulometric point of view, were

italian food & packaging technology - cv (2023) - november

found to be richer in volatile organic and bioactive compounds. The study highlights that the grind plays a key role in producing well-extracted coffee and, therefore, in making the most of the potential inherent in the roasted bean.

research

Effect of ultrafiltered milk on cream cheese acid gels The addition of ultrafiltered (UF) milk retentate is known to impact milk properties during mozzarella and cheddar cheese production, but the effect during cream cheese production is less well understood. Little is known about the impact of UF retentate on the intermediate stages of manufacture, such as protein assembly and the formation of hydrated acid gel structures. Milk for cream cheese manufacture has been prepared by Australian Researchers using a concentration factor of 2.5 or 5 had a similar particle size distribution to unconcentrated cheese milk after homogenization but increased viscosity and a slower rate of acidification, which could

be altered by increasing starter culture concentration. The acid gels formed contained more protein and fat, resulting in a higher storage modulus, firmness, and viscosity. A denser microstructure was observed in acid gels formed with UF retentate addition, and quantitative two-or

three-dimensional analysis of confocal images found a greater volume percentage of protein and fat, decreased porosity, and increased coalescence of fat. The mobility of water, as assessed by proton nuclear magnetic resonance, was reduced in the dense UF gel networks. Water movement was partially obstructed, although diffusion was possible between interconnected serum pores. These insights published in Food and Bioprocess Technology journal, improve our understanding of acid gel formation. They can be used by manufacturers to further optimize the early and intermediate stages of cream cheese production when using concentrated milk to reduce acid whey production and lay the foundation for larger pilot scale studies of intermediate and final cream cheese structure.

3D food printing to regulate marbling patterns of restructured beef steak Consumers prefer marbled meat and are willing to pay a higher price, in addition, to the potential wastage of meat that is considered a lower value. Meat production with varying levels of marbling was investigated by Korean Researchers using a multifilament printing approach. Different amounts of fat sticks were embedded into lean meat paste ink and used to produce 3D-printed meat that would cater to the diverse range of consumer preferences. The rheological behaviors of the meat and fat paste used in the multifilament were assessed and indicated that the

ink would maintain shape stability after deposition. When the multifilament was used for printing, the intramuscular fat area of the cross-sectional surface was proportional to the fat added to the ink. The meat protein formed a three-dimensional gel network and showed a clear contraction pattern after heat treatment. As the fat content increased, the cutting strength of the printed meat after cooking decreased, and the cooking loss increased. All the printed steaks were well-texturized; in particular, the product with 10% fat paste had a high degree of texturization.

This study published in Meat Science journal will provide a market for less popular cuts of beef and guidelines for using various grades of meat to generate an improved quality product through a multifilament 3D printing approach.

italian food & packaging technology - cv (2023) - november

THE CORRECT TOOLS FOR THE BEST INFORMATION

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NEWS

Di Bartolo, your tailor-made ingredients partner Di Bartolo company has been processing fresh fruit and nuts into ingredients for the food industry for as many as 70 years and three generations. In 1951, in Sicily – a land of tradition known for its citrus fruits – the grandfather of the family, Carmelo Di Bartolo, set up his own business to produce semi-finished food products. His son Rosario, born and raised amidst these agri-food products, with their exquisite fragrances and flavours, worked in the family business along with his father and brothers for many years until 1989, when he became in-

trigued by the indigenous crops grown nearby and decided to open a production plant specially dedicated to processing nuts into food ingredients. And so, out of curiosity and out of a desire to experiment, Rosario opened a processing plant to process nuts into ingredients – by drawing on the experience gained in his youth – which were destined to become world renowned. The company has since specialised in the processing of fresh fruits and nuts, and is now a benchmark player in domestic and foreign industries, supplying

quality ingredients and offering a service focused on satisfying all customer needs. Rosario puts his heart and soul into the family business and has passed this passion onto his children, all of whom work at Di Bartolo: Carmelo, the current Sales Manager, Cristina, Administrative and Financial Manager, and Valeria, Purchasing & Marketing Manager. It has therefore become known for being a company that combines modernity and tradition, experience and experimentation, thus reaffirming and ensuring, now as then, the authenticity of its semi-finished products and the professional service it offers. Over time, the only thing that has changed about these products is the processing tools and industrial machinery used, which are now more state-of-the-art and technologically advanced than ever before, with the sole aim of always offering products and services of the highest quality; production control and an efficient workforce, continuously monitored by a family-run business, which sets itself increasingly challenging growth targets with the only goal that really matters: to always keep pace

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with and meet ever-changing market demands while remaining true to its values. Today, Di Bartolo, with its two plants, 5,000 square meters of indoor space and 32 employees, is a unique company both nationally and internationally for its versatility and the ingredient solutions it produces, specifically intended for the Gelato, Beverage, Confectionery and Bakery industries. It is a family business that strives to keep up with the times and to innovate and experiment while ensuring a constant level of product excellence and quality. With its expertise, it is able to assist customers when it comes to researching and developing new products, offering custom-

ised recipes and product standardisation through a production process employing high-tech systems and specialised, regularly trained staff.

(Di Bartolo - Via Garibaldi 165 - 95011 Calatabiano - CT - Italy - Tel. +39 095 645103 email: info@dibartolosrl.it www.dibartolosrl.it)

INTERNATIONAL EVENTS IN ITALY 16-17 January 2024 - Bologna: Marca, private label food show - www.marca.bolognafiere.it

21-23 May 2024 – Milano: Packaging Première -

20-24 January 2024 - Rimini: Sigep, confectionery, pastry and ice cream show - www.sigep.it

28-30 May 2024 – Parma: SPS Italia - automation

luxury packaging show - www.packagingpremiere.it and digital show - www.spsitalia.it

31 January – 3 February 2024 - Verona: Fieragricola, agricultural processing show - www.fieragricola.it

28-30 June 2024 - Milano: Meat Tech, meat industry

18-20 February 2024 - Rimini: BBTech, beer technology show - www.bbtechexpo.com

6-7 June 2024 - Parma: Solids, powder and bulk

14-17 April 2024 - Verona: Sol&Agrifood, Italian food and olive oil show - www.vinitaly.com 14-17 April 2024 - Verona: Vinitaly, Italian wine show - www.vinitaly.com

show - www.meat-tech.it processing show - www.solids-parma.de 8-12 September 2024 - Rimini: IUFOST, world food science congress - www.iufost.org 12-15 November 2024 - Rho (MI): Simei, beverage

19-21 April 2024 - Bologna: Cosmofarma, functional and nutraceutical exhibition - www.cosmofarma.com

and wine industry show - www.simei.it

7-10 May 2024 - Parma: Cibus, food show www.cibus.it

www.tuttofood.it

8-10 May - 2024 - Rimini: Macfrut, fruit and vegetable processing exhibition - www.macfrut.com

aging,

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8-11 May 2025 - Milano: Tuttofood, food show 27-30 May 2025 - Rho (MI): Ipack-Ima, packfood

processing

and

pasta

show

www.ipackima.com

Advertiser index Cepi - Forlì - www.cepisilos.com.............................................. 31

Pigo - Vicenza - www.pigo.it...........................................cover 1

Chiriotti Editori - Pinerolo - www.chiriottieditori.it............. 61

Pinco - Rancate (CH) - www.pinco-sa.com............................. 13

General System Pack - Schio - www.gsp.it........................... 51

Sarp - Castelfranco V. - www.sarp.it...............................cover 3

Gerhard Schubert - Crailsheim (D) -

Smi - San Giovanni Bianco - www.smigroup.it...............cover 2

www.schubert.group............................................................. 41

Tecno 3 - Corneliano d’Alba - www.tecno-3.it...............cover 4

IFP Packaging - Schio - www.ifppackaging.it...........................9

Tecno Pack - Schio - www.tecnopackspa.it........................... 21

Megadyne - Mathi - www.megadynegroup.com................... 37

Wolhfarth - Sordio - www.wolhfarth.it.................................. 27

Company directory Cepi...................................................................................... 24

Sarp..................................................................................... 26

Di Bartolo............................................................................ 62

SMI....................................................................................... 44

Gerhard Schubert.............................................................. 42

Tecno 3................................................................................ 24

Konica Minolta................................................................... 28

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