ITALIAN FOOD TECHNOLOGY 55/2009

n. 55 - March 2009 ISSN 1590-6515

P R O C E S S I N G

&

P A C K A G I N G

Supplemento al n. 2, febbraio 2009 di Industrie Alimentari - Sped. abb. post. 45% - Art. 2, Comma 20/B, Legge 662/96 - Torino - Taxe perรงue - Tassa riscossa

ion al Edit n o i t a Intern

CHIRIOTTI

EDITORI

Viale Rimembranza 60 - 10064 Pinerolo - To - Italy - Tel. +39-0121/393127 - Fax +39-0121/794480 www.chiriottieditori.it - E-mail:info@chiriottieditori.it

Reflect on your future and leave the cooking up to us.

Firex will take care of the cooking... leaving you free to dwell on higher things. Firex has created a wide range of cutting-edge kitchen equipment: our automatic systems can prepare various dishes while you plan other activities.

friendly innovation Firex srl - 32036 SEDICO (Belluno) - Italy - Z. I. Gresal, 28

- Tel. +39-0437.852700 - Fax +39-0437.852858 - www.firex.it - firex@firex.it

www.fbfitalia.it

What we do best are High Pressure Homogenisers.

We have already done it more than 2500 times and still keep on doing so.

A complete range to suit a wide variety of applications and products

TH

).34!,,%$ -!#().% jm[djo o[Whi e\ ^ece][d_pWj_ed j[Y^debe]o ceh[ j^Wd jme j^ekiWdZ cWY^_d[i _dijWbb[Z Wbb el[h j^[ mehbZ

FBF Italia S.r.l.

Via Are, 2 43038 Sala Baganza (Parma) Italy Phone: + 39 0521 548200 Fax: +39 0521 835179 www.fbfitalia.it info@fbfitalia.it

March 2009 number 55

CONTENTS 5 - FOOD DEVELOPMENT Recent innovations in consumer science techniques for food product development

S. Porretta G. Ishmael G. Gabay K.D. Li H. Moskowitz

13 - TRANSGENES P. Plahuta P. Raspor

Current state of transgenes in food production

27 - SHELF-LIFE

n. 55 - March 2009 ISSN 1590-6515

A. Pianetti L. Sabatini B. Citterio L. Pierfelici P. Ninfali F. Bruscolini

on nal Editi Internatio

P R O C E S S I N G

&

P A C K A G I N G

Supplemento al n. 10, ottobre 2008 di Industrie Alimentari - Sped. abb. post. 45% - Art. 2, Comma 20/B, Legge 662/96 - Torino - Taxe perçue - Tassa riscossa

Changes in microbial populations in ready-to-eat vegetable salads during shelf-life

CHIRIOTTI

EDITORI

Viale Rimembranza 60 - 10064 Pinerolo - To - Italy - Tel. +39-0121/393127 - Fax +39-0121/794480 www.chiriottieditori.it - E-mail:info@chiriottieditori.it

DEPARTMENTS 36 - FOOD PROCESSING Deep freezing process units - Vomm turbo-technology - Multipurpose processing tool - Ready-meals production - Dosing and filling systems - TMCI Padovan at Anuga FoodTec - Bulk bag unloading system, feeding mixer and packaging - Automatic storage plant 46 - MILK AND CHEESE EQUIPMENT Milk processing - Pasta filata cheese production 50 - BREAD AND PASTA Plants and machineries for pasta making - Semiautomatic bread slicer 54 - FILLING AND PACKAGING Latest technologies in the secondary packaging - Suitable packing solution - Horizontal packaging machine - Electric thermo-forming machine - Multihead system for packaging solution - Packaging solutions for special needs - Maximum reliability in pallet wrapping - Aseptic filler - Stick-packs - Intermittent vertical packaging machine - Ultra-sonic welders 64 - MATERIAL HANDLING Robotized volumetric feeder and flow-pack wrapper - Chain transmission and conveying - The key to efficient material handling 66 - ANCILLARY EQUIPMENT Flexible on site nitrogen generation - Fluid transfer technology - Sensors serving food processing - Toothed belt drive for quick positioning

70 - PACKAGING MATERIALS Easy to open packages are not a given (A. Aström) - Twistband for ties and closures - Producing stronger containers faster 74 - PACKAGING TRENDS Plastic packaging growth to outpace paper through 2012 - US demand for natural polymers to reach $4 billion in 2012 76 - RESEARCH Dietary fat raises breast cancer risk - Antioxidant effects from eating almonds - Coffee intake may slow liver disease progression - Eating fast contributes to obesity 80 - MARKETING REPORTS Mintel predicts top trends for 2009 - Ten trends to watch in packaged goods - Fresh flavour and scent trends for 2009 88 - NEWS Bioplastics industry developed position on LCA - EHPM questions EFSA’s method for assessing article 13 claims - Packaging line with sleeve label application - EFSA opinion on nanotechnologies and food safety - Newly adopted FIAP to create EU-wide rules for additivies flavours and enzymes - Ipack-Ima: appointment with food processing & packaging - Cibus Tec 2009 in Parma - International events in Italy 96 - ADVERTISER INDEX 96 - COMPANY INDEX

OUR MAGAZINES

MENSILE - ISSN 0019-901X

ASSOCIATO A:

A.N.E.S.

ASSOCIAZIONE NAZIONALE EDITORIA PERIODICA SPECIALIZZATA

CHIRIOTTI

EDITORI sas

Viale Rimembranza 60 - 10064 Pinerolo - To - Italia Tel. 0121 393127 - Fax 0121 794480 E-mail: info@chiriottieditori.it Copyright Clearance Center

GUIDE FOR AUTHORS

ANNO

38 - N.

219

IO 2009

oa i fin ion uz

Poste Italiane

in spa - Sped.

Pro d

A.P. - D.L.

353/2003

(Conv.

04 n° 46) in L. 27/02/20

art. 1, comma

1, DCB

TO - n.

1/2009

- I.P.

EBBRA GENNAIO/F

GELATERIA

ERIA CONFETT

PINEROL

O - ITALIA

- TEL.0121

393127

0121794 - FAX

ri.it

480

NAMENTO CONFEZIO

MIA GASTRONO

ento Postale e in Abbonam Spedizion

- D.L. 353/2003

(conv. in

art. 1, comma 4 n° 46) L. 27/02/200

1, DCB

To N. 8/2008

TERIA CIOCCOLA

EDITORI E-mail: info@chiriottiedito

CHIRIOTTI 10064

ottobre

2008

EDITORI

I CHIRIOTT

Anno XXXI

ale.it riainternazion www.pasticce

Poste Italiane

S.p.A. -

nº 214

0-1862

ISSN004

FEBBRAIO

A TECNIC

2009

ORIA MOLIT ANNO

2 60 - N.

SILI LINI I - MO STIFIC I - PA IMIFIC MANG

r a precotta i pe plPastet e • Past e aglutinich • ti coatim speciali pian cous • Form Im nidi • Cous secca e

a, Pasta fresc

titivo io compe vantagg il vostro -how è o know Il nostr

09 13.34.46

an.com www.pav

I

CHIRIOTT

i.it - Sped.

EDITORI in A.P. -

D.L. 353/2003

23/01/20

(Conv. in

L. 27/02/2004

iottieditor

O (ITALIA)

- Tel. 0121

393127 -

Fax 0121

794480 -

E-mail: info@chir

10064 PINEROL

XX Volume 1 Number 2008

TTI CHIRIO

I EDITOR

n° 46) art.

1

DCB TO comma 1

- n. 2 anno

2009 - IP

The original articles must have Italian and English titles, possibly short, and be completed with Italian and English summary, 10-12 lines long each; the work must be sent in two copies: the original one on printed paper and the other saved on e-mail or disk (Mac or Win).

Writing the article on the computer, it is important: to distinguish the I and O letters from the 1 and 0 numbers; to use the “Return” button only to terminate the paragraph; do not use the manual hyphenation; do not number the lines; to show up the greek symbols; to use the tab button instead of the space button in the tables.

Draft, pictures and diagrams must be printed on paper (no photocopy) and saved on disk in TIFF or JPEG formats (300 dpi). Tables, pictures and draft, together with their captions, must be printed and saved separately from the text.

It is compulsory to write the correct units and the symbols in according to the EU directives (i.e.: g, kg, m2, s, L).

The Authors’ name must be written entirely with the proper address.

The References must be placed at the end of the article; each reference must have in the following order: Author’s name (initial of Name and Surname), title quotes, journal name, volume number, first and last page numbers, publication year.

The proofs are sent to the Author only once.

A PDF version of the article will be sent by e-mail or on CD to the Author for unlimited reprints, free of charge.

The papers could be submitted by e-mail to: info@chiriottieditori.it

PUBLICATIONS MANAGER Giovanni Chiriotti Direttore responsabile

PUBLISHER Alberto Chiriotti alberto@chiriottieditori.it CONTRIBUTING EDITORS Laura Sbarato, Simonetta Musso, Rossella Contato, Roberto Frazzoli, Cristina Quaglia ASSISTANT EDITOR Chiara Mancusi mancusi@chiriottieditori.it MARKETING DEPARTMENT Monica Pagliardi pagliardi@chiriottieditori.it GENERAL MANAGER Giuseppe Chiriotti ADVERTISEMENT STAFF Luigi Voglino Carlo Beltrachini - Piemonte - Tel. 339 4334361 Alberto Savazzi - Lombardia - Tel. 335 6287845 Raffaella Frigo - Triveneto - Tel. 335 5362778 Giorgio Abbondanza - Emilia Romagna, RSM, Toscana, Marche, Umbria, Abruzzo - Tel. 338 7666730 - 335 7173021 Luigi Voglino - Centro - Sud Italia - Tel. 0121 393127 FOR FREE SUBSCRIPTIONS call to +39 0121 378147 or send an e-mail to: abbonamenti@chiriottieditori.it La riproduzione, anche parziale, di articoli ed illustrazioni pubblicati sulla rivista è riservata e non può avvenire senza espressa autorizzazione scritta dell’Editore.

I manoscritti, i dischetti e le illustrazioni inviati alla redazione non saranno restituiti, anche se non pubblicati. L’Editore non assume alcuna responsabilità per quanto riguarda eventuali errori contenuti negli articoli e per quanto espresso dagli Autori.

PRINTED by Graf Art - Venaria (To) - Italy COPYRIGHT: © 2008 Chiriotti Editori sas AUTORIZZAZIONE: n. 262 (19-11-1962) del Tribunale di Pinerolo PERIODICITÀ: mensile - sped. in A.P. comma 20/B, art. 2, legge 662/96 - Torino INTERNET: http://www.chiriottieditori.it Made of paper awarded the European Union Eco-label reg.nr FI/11/1, supplied by UPM. The trademark Eco-label assures that the entire life-cycle of the product has a limited environmental impact, from the choice of raw materials to the making, and from the energetic waste to the disposal of waste materials.

March 2009 number 55

FOOD DEVELOPMENT

SEBASTIANO PORRETTA1 - GWEN ISHMAEL2 GILLIE GABAY3 - KIMMI (DONGNING) LI4 HOWARD MOSKOWITZ5 1

President of Italian Association of Food Technology, AITA. Stazione Sperimentale per l’Industria delle Conserve Alimentari, Viale F. Tanara, 31/A, 43100 Parma, Italy.

2 Decision Analyst, Inc., 76011 Arlington, Texas.

3 College of Management Studies, Rishon Letzion, Israel.

4 Chaoyang District, Beijing 100029, China.

5 CEO Moskowitz Jacobs Inc., 1025 Westchester Ave., White Plains, New York.

RECENT INNOVATIONS IN CONSUMER SCIENCE TECHNIQUES FOR FOOD PRODUCT DEVELOPMENT INTRODUCTION During the past two decades we have seen a gradual increase in corporate efforts to develop new products. Whereas in the 1960s it was sufficient to have an idea for a product, do some testing and move forward with the winning idea and product formulation, since the 1980s it has been necessary to have new ways of thinking and working at the so-called “early stage of development”.

Thinking principally of product ideation and concept development, and looking back now at twenty-five years of efforts, we can see two distinct areas of effort that have matured tremendously. The first is the development of ideas. The world of “ideation” has grown significantly, perhaps moved forward by the business mantra “innovate or die”. The second is

the optimization of these ideas.

The world of concepts as guides for products is beginning to emerge from a simple practice of company-based testing to a science of the consumer mind.

Two approaches grounded in solid science, based upon research that has appeared in the refereed scientific literature are presented here. In turn, we move forward, presenting applications of those academically accepted, proven ideas. Perforce much of the application will come from business cases, simply because a great deal of the academic literature deals with research among convenient populations, often students or others available to the researcher. Where we present data, we do so with actual business cases, making every attempt to link the business application to archival sensory and consumer research literature.

Italian Food & Beverage Technology - LV (2009) march -

5

FOOD DEVELOPMENT

IDEATION TO CREATE NEW IDEAS FOR FOODS AND BEVERAGES Successful invention comes from identifying and addressing unfulfilled, possibly unexpressed needs.

Those responsible for product concept development often turn to consumers in an effort to unearth the next big idea. In-person focus groups have long been the gold standard for involving consumers in the invention process.

Focus groups account for a great deal of today’s research, and indeed it is not unusual in corporations to hear of some professionals who spend a great deal of their time “on the road”, meeting with these groups.

Qualitative approaches Extended “online” focus groups As Internet penetration goes “mainstream”, researchers and marketers can effectively reach and interact with consumers in an online environment. Thus, there is the option of having extended online focus groups using online message boards where respondents log in and participate in a group discussion that can last for several days.

Some marketers believe consumers don’t know what they want and aren’t reliable sources of information when it comes to identifying new concept opportunities. Conversely, others believe by “listening to the voice of the customer” they will be able to determine where the so-called develop-ment “sweet spots” lie.

In a sense, both are correct. Consumers know what they want, but they do not naturally express their desires in terms of product features, functionality and concepts, which unfortunately is what the marketer and product developer would like them to do.

Instead, consumers are comfortable relaying anecdotes, experiences and stories, each of which provides insight into need-states, that fertile ground for new product development. Therefore, it is critical to engage consumers in conversations, interactions and activities that permit them to offer clues as to what new concepts they would find appealing. It then falls to the marketer to follow those clues to “the” answers.

“Online” collaborative filtering Rather than relying only on solicited consumer or expert comments, usually gathered by market research (traditional questioning in focus groups), researchers have recognized that the online environment can be used as a factory of ideas with a type of self-correcting process (Flores et al., 2003). The organizing principle differs from focus groups and draws its inspiration from the practice of competitive intelligence. The online process mines the market environment in order to detect “weak signals”. These weak signals herald product opportunities.

Basically, the approach presents consumers with “pieces of ideas” on the Internet through a program that first asks the respondents to choose which ideas are “relevant”, then to rate some of these ideas and finally to add their own ideas.

The approach thus automates the process of idea generation.

6 - Italian Food & Beverage Technology - LV (2009) march

Zoom out Zoom out is a projective technique which blends visualization and projection, where the moderator begins by instructing respondents to imagine themselves in a specific setting, such as a grocery store. Using their five senses and their imaginations, respondents explore the store, paying particular attention to the shoppers and the food and beverage items they are buying. Respondents then identify an individual who is shopping for a certain kind of product. Next, respondents are directed to focus on the selected individual’s hand and notice everything about it – skin texture, jewelry, nails, etc. Then participants “zoom out” until they can see the individual’s entire arm, and once again, note all its detail. This process continues until participants can view the entire individual in his or her immediate surroundings. After briefly discussing who and what they saw, respondents answer questions about their particular individual’s behavior in the grocery store, why the person selected the food and beverages he/she did, and what things they might have wanted and why. In many cases, respondents’ answers provide insight into their own beliefs, attitudes and need-states, providing the foundation to identify “sweet spots” for subsequent concept development (Priddy, 1991).

Word and metaphor Metaphor techniques such as the Zaltman Metaphor Elicitation Technique, or ZMET (Zaltman and Coulter, 1995) allow respondents to express one thing in terms of another. ZMET requires respondents to find images that

FOOD DEVELOPMENT

represent their emotions, feelings and fears regarding a specific topic or situation. Respondents present their images along with an in-depth, insightful explanation of why the images were selected and what these images represent.

Through their explanations, the respondents divulge insights into their need-states and desires.

New ideas, bits of thought and ideational productivity Often there is an expectation that ideation, whether conducted with consumers or within an organization, will result in fully developed concepts. The objective of an idea generation session is to produce a large number of starter ideas and idea fragments rather than concepts. People find the prospect of composing finished ideas daunting, but seem to have little problem ideating pieces of the ideas. These pieces can then be combined, developed and refined into complete, innovative concepts. Once the new concept development opportunity has been established, the company can use it as the starting point(s) for producing ideas, and eventually, fully-formed new concepts.

Direct thinking and improve ideation Providing tools which allow the

participants to expand and diversify their thinking in a directed way is a powerful key to successful idea generation.

1. BrainWriting. The session leader begins by giving each participant one sheet of paper, each of which has been primed with a different issue to solve (such as, “What is the next big idea in breakfast products?”), or a possible solution to a problem (“Portable breakfast cereals in a pouch”). Each participant silently reads what is written on the paper, and then writes his or her additional ideas, remaining silent.

When a participant runs out of suggestions he or she exchanges papers with a fellow participant.

The participant then reviews the ideas on the new sheet of paper and adds new ideas to the page.

This process is repeated in silence until the group has no more new ideas to suggest.

2. Windtunneling. Use of a technique called Windtunneling (Wenger, 2008) is an attempt to have the more unique ideas surface earlier rather than later in the process by forcing the participants to dig for original suggestions. Ideation partners are divided into pairs, and one partner is assigned the role of the “Wind-

tunneler” and the other the “Listener”. The pair is given an opportunity around which to generate as many ideas as possible. For the next six minutes, the Windtunneler says everything that comes into his or her mind that might address the problem in a non-stop flow and the Listener captures the most interesting ideas he or she hears during the Windtunneler’s tirade. The participants then reverse roles and repeat the six-minute process.

3. SCAMPER. This is an effective tool to generate new ideas by deliberately changing an existing product or service. Participants are asked to think about a specific product or service, and then follow the disciplined steps prescribed by SCAMPER (Table 1). For example, participants in an ideation session for sportswear might be told to think of a water bottle and then be instructed to come up with a new idea using R – reverse. One resulting idea might be clothing that releases moisture onto the wearer’s skin to cool the body.

4. Clean Slate. The participants acknowledge the rules under which they currently operate, and then consciously break each rule to develop a new idea. Such rules

Table 1 The steps for SCAMPER, an ideation tool.

S = Substitute C = Combine A = Adapt M = Maximize/ Minimize P = Put new uses E = Eliminate R = Reverse

Substitute a different feature for one that exists now, such as artificial sweetener instead of sugar.

Combine two things that are not usually found together, such as chocolate and wine.

Change one aspect of an item, such as adding thermal packaging to ice cream for on-the-go consumption.

Make something smaller, bigger, more powerful, and/or less powerful, such as intense flavors in bite-sized servings.

Find a new use for something, such as using bread as a bowl for soups and salads.

Remove a feature, such as food packaging that does not require an external heat source.

Change something completely, such as beverages that have extra sugar, caffeine and other stimulants, rather than less.

Italian Food & Beverage Technology - LV (2009) march -

7

FOOD DEVELOPMENT

might include “ketchup must be red”. The rules are shared with the group, and then participants generate ideas that do not conform to the rules they wrote. The acts of acknowledging the current state of being, and then deciding as a group to ignore that state, give participants explicit permission to think of new ideas that otherwise would not have been acceptable.

5. Cherry Split. This is an attribute-listing technique in which ideation participants break an opportunity or challenge into small parts, and then reassemble the parts to form new ideas (Michalko, 1991). The process begins by stating the opportunity in two words, such as “nutritious snack”.

Next, the opportunity is split into two separate attributes: nutritious could be “healthy and organic” and snack might split into “light and satisfying”. The resulting four attributes are then split. Healthy becomes “balanced and nourishing”, organic becomes “tasty and fresh”, light is split into “fluffy and size”, and satisfying becomes “filling and flavorful”. Participants continue to split each attribute until there are 20 or more. Next, participants review the list of attributes one at a time, looking for ideas to create a new nutritious snack item. Finally, the attributes are re-assembled to generate even more ideas.

6. Excursions a. Street Excursion: Participants literally take a walk and use whatever they see to trigger new associations and ideas for food products. Certain environments can be particularly rich sources of ideas: highways, parks, zoos, industrial areas, and so on.

b. Example Excursion: A technique which involves finding examples or parallels from other contexts, such as geology, electricity or the weather, and then using those parallels to generate ideas for new food products. c. Imaging Excursion: Participants select a random word and then let their chosen word trigger a picture in their minds. They allow the picture to take its own course, much like watching a movie. After a few minutes, they “replay the movie” and let it suggest ideas for the opportunity.

7. “Other People’s Shoes” or “Someone Else’s Perspective”.

Ideation participants simply ask, “How would _______ take advantage of this opportunity?” and fill in the blank with the name or description of a person. The person can be someone famous, or someone who fits a target market profile, or someone completely unrelated to the participants. By asking this question, participants are forced to adopt a new frame of reference, which provides them with new attitudes, capabilities and resources with which to ideate.

OPTIMIZATION OF THE IDEAS Quantitative approaches Ideation is only the first part of concept development for a company. The next stages comprise different ways of testing the ideas developed through ideation.

We will deal with three types of testing of ideas. The first two, experimental design of concepts

8 - Italian Food & Beverage Technology - LV (2009) march

and concept screening, typically deal with customer problems that must be solved by the company.

The third, databanks of ideas is a new approach to concept research, in which the aim is to create a database of ideas that “work”, and a means to recombine these ideas into new, appropriate product concepts (Moskowitz et al., 2005).

Product concept This concept describes the characteristics of the product. The concept may be a bare-bones affair with a limited amount of information and almost no “persuasive” elements. In contrast, the concept may be an extended paragraph or two, with a picture, a description of the product in complete sentences, and perhaps even a reason or two for buying it. The second type of concept is the positioning concept. This concept talks about what is special about the product and tries to present the product in such a way that the customer wants to buy the product or service. We might expect to see more flowery language in the positioning concept, as well as more circuitous language, that is appropriate for persuasion as well as for description.

Concept Screening The goal of concept screening is to assess the appeal of the concept and, where possible, use that measure to predict performance of the product in the marketplace.

At the same time, concept screening is also used to create a “signature” of the concept (i.e., product idea) on attributes, ranging from judgmental (buy/not buy) to emo-

FOOD DEVELOPMENT

tional (how the product would be described in emotional terms), to functional (for which situations is the product designed).

The most popular method is to analyze the proportion of the responding population who rate a specific concept at the top of the scale points. This is known as the top-box or top-two box score, when associated with a 5point scale such as the purchase intent scale: 1 = definitely not buy; 2 = probably not buy; 3 = might/might not buy; 4 = probably buy; 5 = definitely buy.

Consumer researchers are accustomed to dividing the five-point (or other multi-point) scale into two regions, to denote accept versus reject. Such division into parts and the use of percents or incidence (proportion of people accepting vs. rejecting) derives from the intellectual history of market researchers.

Concept screening is typically used to discover a so-called “winner” or concept that performs well and can be used to guide product development. Concept screening is often done in conjunction with a normative database: typically the norms come from a company’s bank of previously-tested concepts.

Experimental design of concepts Systematic variation of concepts teaches the researcher and product developer far more than concept screening does. One learns far more when the researcher systematically varies the components of a concept, presents these combinations to respondents, col-

lects the ratings and analyzes the data. Some of the insights that can be obtained from experimental design include “what works”, the “existence of segments” and “interactions among concept elements”. These types of learning go beyond simply providing the researcher and developer with a concept that wins.

Systematic, statistical design of concepts has a much longer history, primarily in statistics (Box et al., 1978), mathematical psychology (Luce and Tukey, 1964), and marketing, rather than in product development (Green and Srinivasan, 1980).

In retrospect, the early methods using experimental design now seem to be a bit archaic and not par-ticularly productive. Perhaps one of the reasons is that experimental design was not particularly popular in the food industry, especially for concepts, due to the labor and cost involved. The early studies were reserved for highprofile projects that focused on products that could return millions of dollars in profits. Foods and beverages do not typically return that much profit, so conjoint analysis was rarely used. If used, the approach was typically garbed in hard-to-understand statistics.

The model showed how each test element in the concept “drove” interest in or rejection of the concept. A bit later the conjoint approach was improved by creating a system that could develop individual-level models, that showed which concept elements drove the responses for each individual person. This advance led to many other developments, such as segmentation. Finally, experimental design became even easier with the advent of the Internet, which

could be used to set up studies, acquire data and analyze results.

How experimental design of ideas or conjoint analysis is currently done Today, experimental design follows a series of fairly routine procedures that generate utility values or contribute specific elements to the overall reaction.

Since the approach is sequential and systematic, we list the steps in the procedure and discuss each one briefly. Note that when we talk about elements, we mean the pieces of the concept, the small phrases, which when conjoined, generate a concept.

Step 1 - Assemble raw materials.

These raw materials are small, single-thought elements. The elements may come from ideation, or they may be deconstructed, i.e., they may be part of existing product ideas currently in the marketplace. When consumers participate in the conjoint studies they do not generally know where the elements come from, nor does it make a difference.

When the raw materials focus on small changes in an existing product, the analysis will identify what works within a slight modification of an existing product. In contrast, when the elements come from different products that are mixed/matched to create new-tothe-world products, the analysis will generate new-to-the-world combinations.

Step 2 - Classification. Sort the elements into silos (buckets, categories) and elements which re-searchers in marketing call variables and elements, respec-

Italian Food & Beverage Technology - LV (2009) march -

9

FOOD DEVELOPMENT

tively. No matter what the terminology, the objective here is to put the elements into “silos” or “groups”, such that the elements in a single silo are similar to each other, and would not appear together in a concept. Classification here is mainly a bookkeeping exercise and should not affect the results.

Step 3 - Create an experimental design. The design lays out the different combinations. At the design stage, the researcher has to be very careful. The elements must appear independent of each other (called orthogonality) and there must be a minimal number of test concepts in order not to burden the research (called minimality). The concept may contain, at most, one element from each silo. Some practitioners, including the authors, believe that it is important that the concepts are not necessarily complete – i.e., in some concepts, one or more silos are absent. In this way, the analysis by regression (see below) can estimate the absolute impact of each element. When some silos are absent from concepts, the independent variables are no longer collinear. Other practitioners, with just as much vehemence, are willing to settle for collinear predictors, and do not mind relative impact values (rather than absolute impact values) and insist that for the concept to “make sense”, one element from each silo must be present. Which approach is correct depends on whether the data will be used later, to be compared with the results from other studies. If the information will be used after the study for the purpose of “learning” and “knowledge-building”, then the concepts

Step 4 - Create test concepts based on the design. The experimental design prescribes what particular elements will appear in each concept. The respondent does not know what design lies behind a concept, but merely sees the combination. The computer automatically creates the combination in “real time” by reading a file and assembling the elements.

We can see an example of a test concept in Fig. 1. If we were to follow the design as shown schematically, we could manually assemble the components of each concept, place them in the template which shows the rating question and then present the combination to the respondent.

invites the respondent to participate. The letter need not provide too much detail. At the time of this writing, the response rates to e-mail invitations vary widely.

With most panels the response rate is about 5%, whereas if the respondent is paid for actual participation, the response rate can be considerably higher. During the course of the interview, the computer program presents the test concepts according to the experimental design, acquires the data and then creates a model relating the presence/absence of the elements to the rating. The rating may either be a category rating scale (e.g., anchored 1-9 scale), or a binary transformation so that the high ratings (e.g., 7-9) are coded as 100 to denote acceptance of the concept, and low ratings (e.g., 1-6) are coded as 0 to denote rejection of the concept. Keep in mind that this type of binary analysis, that looks at accepters versus rejecters, characterizes market research.

Step 5 - Run the study. Today, research on the Internet makes the field work quite easy to do.

The researcher drafts a letter that

Step 6 - Develop individual-level models and aggregate the individual models. Modern research has advanced to the point where

must have silos absent, so that some are incomplete. If the data is not be used in the future, i.e., it is critical for the concepts to be complete, then the researcher will abandon the absoluteness of the results in favor of more complete concepts.

Fig. 1 - Example of a test concept.

10 - Italian Food & Beverage Technology - LV (2009) march

FOOD DEVELOPMENT

individual-level data can be computed by the non-statistician.

Canned statistical programs can relate the presence/absence of the concept elements to the rating or the binary transformation of the rating. The programs come back with simple models of the form: Rating = k0 +k1(Element #1)… kn(Element #n).

Step 7 - Create average models for specified subgroups of interest. Typically, the researcher looks at well-defined subgroups, such as product users versus nonusers, as well as the more usual demo-graphics such as gender, age, income, education, etc. For the most part, the conventional ways of dividing people into groups does not generate radically different patterns of the elements that drive a respondent.

That is, a male shows the same patterns of responses as a female, all other factors being equal. Occasionally, some subgroups react differently to the elements, as shown by the average model.

Thus in Fig. 2 we see similar patterns of utilities for males and females, and opposite user patterns for frequent versus infrequent users.

Step 8 - Segment the respondents based on the pattern of utilities. Marketers have known for decades that one of the keys to a successful product is to find groups of individuals who really like the product. Although the conventional hope is that the typical ways to divide the respondents (age, income, etc.), typically these individuals show similar utility patterns. What attracts one group attracts another. A better way divides the entire group

of respondents into relatively cohesive subgroups, such that the individuals in the subgroups show similar patterns of what they like and dislike. This is called concept-response segmentation. We can get a sense of the similarity of conventional subgroups (gender), and the dissimilarity among segments from fig. 2, for two concept-response segments of persons who responded to concepts about potato chips.

Step 9 - Look at the utility values of the elements to identify ideas that do well, and those that do not. In Table 2 we can see all the utilities of 36 concept elements (omissis). We again focus on potato chips, whose utilities are plotted in Fig. 2. On the left side of Table 2 we see the elements, on the right side we see the utility or impact scores. The additive constant is the conditional prob-ability that an item would be rated as interesting (7-9 on a 9-point scale), if no elements were present. Obviously all concepts have elements, so the additive constant is a computed value, which can be used as a baseline. The addi-

tive constant is 39, meaning that without elements, we expect 39% of the respondents to rate potato chips 7-9 on the interest scale.

The individual utilities are the additive conditional probabilities of a concept being interesting if the element is added to the concept.

Some elements add to the percent of interested respondents, other elements detract.

Step 10 - Create better performing concepts by combining winning elements. If the first objective of experimentally designed concepts is to reveal what works and what does not, then the second ob-jective is to combine elements into new concepts that will presumably work better. By putting together winning elements that seem to go together by judgment, the developer can create better ideas.

By recombining the elements into new combinations, and choosing the best performing elements, it becomes possible to see approximately “how high is up”, i.e., how well one can perform. Such information “jump-starts” the concept development process.

Fig. 2 - Scattergram plot of different utilities for comparable subgroups. Each circle corresponds to an element in a study on responses to concepts about potato chips.

Italian Food & Beverage Technology - LV (2009) march -

11

FOOD DEVELOPMENT

Table 2 Performance of 36 concept elements for total panel for potato chips. The elements are sorted from high to low within each concept.

Additive Constant

A1 A3 A4 A8 A7 A5 A2 A6 A9

B7

B9 B4 B6 B1 B8 B3 B5 B2

C2 C3 C9 C5 C6 C7 C8 C1 C4

D7 D4 D3 D8 D6 D5 D2 D9 D1

The product features Thin sliced, golden and salty potato chips Classic potato chips, with a light taste and crispy crunch Potato chips with ridges, perfect for holding dip or spices Potato chips marinated before cooking for a unique flavor, golden color, and extra crunch Potato chips ... salty, golden and crunchy Crunchy kettle style potato chips Potato chips baked for a healthier snack Chips made from sweet potatoes, a contrast in flavor and texture Potato chips with the unique texture that only comes from special potatoes … brushed with olive oil and topped with parmesan cheese, garlic and basil Emotions, situation, slogan With all the flavors you want … roasted garlic & herbs, sharp cheddar and spicy jalapenos, sweet and sour smoky BBQ, sour cream, onion & chive … whatever So good … you practically have to lick your fingers & lips twice after each bite Premium quality … that great classic taste, like it used to be 100% natural … and new choices every month to keep you tantalized Potato chips are a party pleaser You can imagine the taste as you walk in the door Cooked in pure vegetable oil You can just savor it when you think about it during work and school With a chilled glass of water or carbonated beverage Usage and response When you think about it, you have to have it … and after you have it, you can’t stop eating it Fills that empty spot in you ... just when you want it It feeds THE HUNGER Now you can escape the routine … a way to celebrate special occasions A joy for your senses ... seeing, smelling, tasting An outrageous experience … shared with family and friends Pure ecstasy Quick and fun … eating alone doesn’t have to be ordinary When you’re sad, it makes you glad Brand, quality promise Made fresh ... especially for you ... or packaged to maintain that fresh flavor From Lay’s/ Ruffles From Pringles Simply the best potato chips in the whole wide world From Bistro Gourmet From Cape Cod From Utz With the safety, care and cleanliness that makes you trust it & love it all the more From Herr’s

CONCLUSION A review of business-practice methods for developing new ideas

8 7 7 6 5 3 -1 -11 6

11

8 4 4 2 1 -1 -2 -3

5 2 1 0 0 -1 -2 -3 -5

4 3 1 1 -5 -6 -7 -7 -8

in the food industry starting with qualitative methods of the current business environment, move onto practitioner-based methods

12 - Italian Food & Beverage Technology - LV (2009) march

of ideation, and move forward to the integration of ideas into concepts by experimental design is here reported.

Acknowledgements Howard Moskowitz wishes to thank Linda Lieberman, his editorial assistant, for editing this paper and generally keeping him on production schedule.

REFERENCES Box G.E.P., Hunter J. and Hunter S., 1978.

“Statistics for Experimenters”, John Wiley, New York.

Flores L., Moskowitz H.R. and Maier A.S., 2003. “From “weak signals” to successful product development: using advanced research technology for consumer driven innovation” ESOMAR, Technovate, Cannes, France.

Green P.E. and Srinivasan V., 1980. A general approach to product design optimization via conjoint measurement. J. Marketing 45: 17.

Luce R.D. and Tukey J.W., 1964. Simultaneous conjoint measurement: a new type of fundamental measurement. J. Math.

Psych. 1: 1.

Michalko M., 1991. “Thinkertoys”. Ten Speed Press, Berkley, CA. Moskowitz H.R., Porretta S. and Silcher M., 2005. “Concept Research In Food Product Design and Development”, Blackwell Professional, Ames, Iowa, USA. Priddy R., 1991. “The Human Whole - An Outline Of Higher Psychology”. Norway University of Oslo Press, Oslo, Norway.

Wenger W., 2008. “Windtunnel!!! A New Creative Problem-Solving Procedure”.

Home page, <http://www.winwenger. com/part55.htm Zaltman G. and Coulter R., 1995. Seeing the voice of the customer: Metaphorbased advertising research. J. Advertising Res. 35: 35.

<

TRANSGENES

PRIMOZ PLAHUTA1* - PETER RASPOR2 1

Ph. D. - Zalog 14 - 6230 Postojna - Slovenia Prof., Ph. D., University of Ljubljana - Biotechnical Faculty - Jamnikarjeva 101 SI-1000 Ljubljana - Slovenia *e-mail: direktor@kruhek.si

2

CURRENT STATE OF TRANSGENES IN FOOD PRODUCTION Key words: GMO, LMO, transgen technology, public opinion, economy, risk assessment

INTRODUCTION Transgen technology is very perspective way for introduction of producing organisms with new technological properties. The first recombinant bacteria was E. coli expressing a salmonella gene (Cohen et al., 1973) which leads to concerns about potential risks of transgen technology. After that the GM strain of an E. coli producing the human protein insulin was constructed (Genentech, 1978).

The field tests of bacteria genetically engineered to protect plants from frost damage (ice-minus bacteria) at a small biotechnology company in California, were repeatedly delayed by opponents of biotechnology in 1986. Examples of GMOs are highly diverse, and include transgenic (genetically modified by recombinant DNA methods) animals and microbes (Melo et al., 2007). The generation and use of GMOs has many

reasons, to solve fundamental or applied questions in biology or medicine, for the production of pharmaceuticals, foods and feeds.

GM bacteria have been used to treat diabetes (Walsh, 2005), produce clotting factors to treat haemophilia (Pipe, 2008), and human growth hormone to treat various forms of dwarfism (Foster, 2000; Baxter et al., 2007). These recombinant proteins are much safer than the products they replaced, since the older products were purified from cadavers and could transmit diseases (Key and Negrier, 2007). In addition to bacteria being used for producing proteins, genetically modified viruses allow gene therapy where a virus is reproduced by injecting its own genetic material into an existing cell and it is very useful for treating genetic diseases (Cavazzana-Calvo and Fischer, 2007; Rosenecker et al., 2006; Persons and Nienhuis, 2003; Foster et al., 2006).

SUMMARY The aim of the paper is to present the state of the art in food plant transgen technology. Some different genetically modified foods as case models have been taken into analysis.

The comparison has been made on some very different areas, which are very important to overall evaluation of acceptability and perspectivity of GMO: the availability of GMO on the market, comparison of technological properties of GMO vs. traditional product, consumer exploitation vs. worries, labeling/ traceability and trends in legislation have been compared. The results have shown us some very significant differences, but also some very important similarities between the products from different natural origins.

Italian Food & Beverage Technology - LV (2009) march -

13

TRANSGENES

Table 1 The benefits and controversies of GMOs in food and feed production are the following (www.ornl.gov/hgmis) Benefits - Crops Enhanced taste and quality Reduced maturation time Increased nutrients, yields, and stress tolerance Improved resistance to disease, pests, and herbicides New products and growing techniques - Animals Increased resistance, productivity, hardiness, and feed efficiency Better yields of meat, eggs, and milk Improved animal health and diagnostic methods - Environment Bioherbicides and bioinsecticides Conservation of soil, water, and energy Bioprocessing for forestry products Better natural waste management More efficient processing - Society Increased food security for growing populations Controversies - Safety Potential human health impacts, including allergens, transfer of antibiotic resistance markers, unknown effects Potential environmental impacts, including: unintended transfer of transgenes through crosspollination, unknown effects on other organisms (e.g., soil microbes), and loss of flora and fauna biodiversity - Access and Intellectual Property Domination of world food production by a few companies Increasing dependence on industrialized nations by developing countries Biopiracy, or foreign exploitation of natural resources - Ethics Violation of natural organisms’ intrinsic values Tampering with nature by mixing genes among species Objections to consuming animal genes in plants and vice versa Stress for animal - Labeling Not mandatory in some countries (e.g., United States) Mixing GM crops with non-GM products confounds labeling attempts - Society New advances may be skewed to interests of rich countries

In 2006, 252 million acres of transgenic crops were planted in 22 countries by 10.3 million farmers. The countries that grew

of the global transgenic crops are United States, Argentina, Brazil Canada, India, China, Paraguay and South Africa. The majority

14 - Italian Food & Beverage Technology - LV (2009) march

of GMO crops are herbicideand insect-resistant soybeans, corn, cotton, canola, and alfalfa, but these transgenes have more opponents, that previous mentioned GMOs in the field of pharmacy and medicine. Other crops grown commercially or field-tested are a sweet potato resistant to a virus that could decimate most of the African harvest, rice with increased iron and vitamins that may alleviate chronic malnutrition in Asian countries, and a variety of plants able to survive weather extremes. The next decade will see exponential progress in GM product development as researchers gain increasing and unprecedented access to genes. Now are coming bananas that produce human vaccines against infectious diseases such as hepatitis B; fish that mature more quickly; cows that are resistant to mad cow disease, fruit and nut trees that yield years earlier, and plants that produce new plastics with unique properties (www.ornl.gov/hgmis).

The GMO introduction in real production sector may have a lot of very different consequences (Table 1).

In the Table 2 are approved GMOs in EU, which are resistant to insects, herbicides (gluphosinate, glyphosate) or have other transgene properties. There are also for example, two GM yeasts (malolactic and yeast strain with reduced production of urea) strains Saccharomyces cerevisiae general recognised as safe (GRAS) which was evaluated by the US-FDA in 2003 and 2006 (GRAS Notice N. GRN 000120 and 000175) was two cases of GMOs in wine making which is very traditional production.

TRANSGENES

Table 2 Community register of genetically modified food and feed (2007).

Transformation event/ Unique ID/Company

Genes Introduced / Characteristics

Cotton (MON1445) MON-Ø1445-2 - Monsanto Cotton (MON15985) MON-15985-7 - Monsanto

Genetically modified cotton that contains: cp4 epsps gene inserted to confer tolerance to the herbicide glyphosate Genetically modified cotton that contains: cry1Ac and cry2Ab2 genes inserted to confer insect-resistance highly selective in controlling Lepidopteran insects

Cotton (MON15985 x MON1445) MON-15985-7 x MON-Ø1445-2 - Monsanto Cotton (MON531) MON-ØØ531-6 - Monsanto Cotton (MON531 x MON1445) MON-ØØ531-6 x MON-Ø1445-2 - Monsanto Maize (Bt11) SYN-BT Ø11-1 - Syngenta

Genetically modified cotton that contains: cry1Ac and cry2Ab2 genes inserted to confer insect-resistance highly selective in controlling Lepidopteran insects cp4 epsps gene inserted to confer tolerance to the herbicide glyphosate Genetically modified cotton that contains: cry1A(c) gene inserted to confer insect-resistance Genetically modified cotton that contains: cry1A(c) gene inserted to confer insect-resistance cp4 epsps gene inserted to confer tolerance to the herbicide glyphosate Genetically modified maize that contains: cryIA (b) gene inserted to confer insect-resistance pat gene inserted to confer tolerance to the herbicide glufosinate-ammonium Genetically modified maize that contains: cry1F gene inserted to confer resistance to the European corn borer and certain other lepidopteran pests pat gene inserted to confer tolerance to the herbicide glufosinate-ammonium Genetically modified maize that expresses: the Cry34Ab1 and Cry35Ab1 proteins which confer protection against certain coleopteran pests such as corn rootworm larvae (Diabrotica spp.) the PAT protein which confers tolerance to the gluphosinate-ammonium herbicide Genetically modified maize that expresses: the Cry1F protein which confers protection against certain lepidopteran pests such as the European corn borer (Ostrinia nubilalis) and species belonging to the genus Sesamia, the PAT protein which confers tolerance to the glufosinate-ammonium herbicide the CP4 EPSPS protein which confers tolerance to the glyphosate herbicide Genetically modified maize that expresses: mEPSPS protein which confers tolerance to herbicide glyphosate Genetically modified maize that contains: cryIA (b) gene inserted to confer resistance to lepidopteran pests Genetically modified maize that contains: a trait gene cry3Bb1 inserted to confer insect-resistance nptII gene inserted as a selection marker Genetically modified maize that contains: nptII gene inserted as a selection marker a trait gene cry3Bb1 inserted to confer insect-resistance cp4 epsps gene inserted to confer tolerance to the herbicide glyphosate Genetically modified maize that contains: cryIA (b) gene inserted to confer resistance to lepidopteran pests cry3Bb1 gene inserted to confer resistance to certain coleopteran pests, principally corn rootworm nptII gene inserted as a selection marker Genetically modified maize that contains: cp4 epsps gene inserted to confer tolerance to the herbicide glyphosate Genetically modified maize that expresses: the CP4 EPSPS protein which confers tolerance to glyphosate herbicides and the Cry1Ab protein which confers protection against certain lepidopteran insect pests (Ostrinia nubilalis, Sesamia spp.)

Genetically modified maize that contains: pat gene inserted to confer tolerance to the herbicide glufosinate-ammonium Bacterial protein, by-product from the production by fermentation of L-Lysine HCl obtained from (Brevibacterium lactofermentum) the recovered killed microorganisms. The source is the Brevibacterium lactofermentum strain SO317/pCABL NOVO Yeast Cream is a product produced from genetically modified yeast strains (Saccharomyces cerevisiae) cultivated on substrates of vegetable origin. The source is the Saccharomyces cerevisiae strain MT663/pMT742 or pAK729 Genetically modified oilseed rape that contains: cp4 epsps and goxv247 genes inserted to confer tolerance to the herbicide glyphosate Genetically modified oilseed rape that contains: a bar (pat) gene inserted to confer tolerance to herbicides based on glufosinate ammonium barnase gene inserted to leads to lack of viable pollen and male sterility barstar gene inserted to leads to lack of viable pollen and male sterility Genetically modified oilseed rape that contains: pat gene inserted to confer tolerance to the herbicide glufosinate-ammonium Genetically modified soya that contains: cp4 epsps gene inserted to confer tolerance to the herbicide glyphosate Genetically modified sugar beet that expresses: a CP4 EPSPS protein confers tolerance to glyphosate containing herbicides

Maize (DAS1507) DAS-Ø15Ø7-1 Pioneer and Dow AgroSciences Maize (DAS59122) DAS-59122-7 Pioneer and Dow AgroSciences Maize (DAS1507xMON603) DAS-Ø15Ø7-1x MON-ØØ6Ø3-6 Pioneer and Dow AgroSciences Maize (GA21) MON-ØØØ21-9 - Syngenta Maize (MON810) MON-ØØ81Ø-6 - Monsanto Maize (MON863) MON-ØØ863-5 - Monsanto Maize (MON863 x NK603) MON-ØØ863-5 x MON-ØØ6Ø3-6 - Monsanto Maize (MON863 x MON810) MON-ØØ863-5 x MON-ØØ81Ø-6 Monsanto Maize (NK603) MON-ØØ6Ø3-6 - Monsanto Maize (NK603 x MON810) MON-ØØ6Ø3-6 x MON-ØØ81Ø-6 Monsanto Maize (T25) ACS-ZMØØ3-2 - Bayer Bacterial biomass (pCABL- Bacterial biomass) Ajinomoto Eurolysine SAS Yeast biomass (pMT742 or pAK729-Yeast biomass) NOVO Nordisk A/S Oilseed rape (GT73) MON-ØØØ73-7 - Monsanto Swede-rape (MS8, RF3, MS8xRF3) ACS-BNØØ5-8ACS-BNØØ36ACS-BNØØ5-8 x ACS-BN003-6 - Bayer Oilseed rape (T45) ACS-BNØØ8-2 - Bayer Soya (MON40-3-2) MON-Ø4Ø32-6 - Monsanto Sugar beet (H7-1) KM-ØØØ71-4 KWS SAAT and Monsanto

Italian Food & Beverage Technology - LV (2009) march -

15

TRANSGENES

RISK ASSESSMENT OF GENETICALLY MODIFIED CROPS Risk assessment is a very important part of risk management in food production and also in the case of new introduced characteristic by transgene technology. A hazard (harmful characteristic) is identified as the potential of an organism to cause harm to or adverse effects on human health and/or the environment (Custers, 2001).

A risk is the combination of the magnitude of the consequences of a hazard, if it occurs, and the likelihood that consequences will occur. The goal of risk assessment is to inform the decision-making process in order to ensure public protection against unacceptable risks. Very important is guidance how tailor the test strategy to characteristics of genetically modified (GM) foods and introduced trait.

In practice, we have two approaches: scientific principles (toxicity tests, digestibility tests, etc.) and principles of comprehensive evaluation (substantial equivalence, the precaution principle) (Taylor, 1997; Knudsen, 1997; Plahuta and Raspor, 2007). The substantional equivalence was introduced by the OECD’s group of National Experts on Safety in Biotechnology as an approach to assessing the food safety of GMOs and has been further elaborated on by other groups (OECD, 1993). The determination of substantial equivalence is not the point of a safety assessment, but rather a practical approach that guides the safety assessment process. When there are reasonable grounds for concern that potential hazards may affect the environment or human, ani-

mal or plant health, and when at the same time the available data precludes a detailed risk evaluation, the precautionary principle has been politically accepted as a risk management strategy in several fields. At the international level, the precautionary principle was first recognised in the World Charter for Nature produced by the UN General Assembly in 1982. In European Union the EC Regulation 1829/2003 on GM food and feed provides the legal basis for the approval procedure for GM organisms as specified in the General Food Law. The safety of foods derived from GM organisms is assessed by the European Food Safety Agency (EFSA) scientific panel on genetically modified organisms (GMO). It is for testing food safety, environmental and animal health aspects of GMO (one door-one key). Similar methodological protocols are also available in literature (Elements of precaution, 2001, US National Academy of Sciences, 1993). The overall risk assessment should consist from the following points: I. Information of parent crop 1. Identity, phenotypic and agronomic performance 2. Geographical distribution/ source 3. History of use 4. Compositional analysis 5. Nutrients, anti-nutrients, toxins and allergens II. Information of the donor, transgene and delivery process 1. Description of the donor 2. Description of vector DNA 3. Transgene delivery 4. Characterisation of introduced DNA sequences 5. Characterisation of insertion site III. Information on the gene prod-

16 - Italian Food & Beverage Technology - LV (2009) march

ucts: recombinant proteins and/or metabolites 1. Characterisation of proteins and/or metabolites 2. Mode of action and target specificity 3. Assessment of toxicity 4. Assessment of allergenicity IV. Information of the whole crop 1. Identity, phenotypic and agronomic analysis 2. Compositional analysis 3. Safety and nutritional analysis and the use of animal test methods V. Exposure assessment 1. Data sources used to estimate food consumption 2. Calculating the exposure to a new altered level of a food consumption.

The key information from each food safety protocols are: - Hazard identification is the determination of whether a substance, such as a constituent in food, is or is not causally linked to particular health effects.

- Dose-response evaluation is the determination of the relationship between the magnitude of exposure and the probability of occurrence of the adverse effect under study. Dose-response assessment is the mechanism used to assess the potency or severity of the hazard in question.

- Exposure assessment is the determination of the extent of exposure to a toxicant under a particular set of exposure circumstances.

Exposure assessment includes the determination of the magnitude of the exposure, the frequency of the exposure and the duration of the exposure.

- Risk characterisation considers these first three factors and is often reported as a quantitative

TRANSGENES

assessment of the probability of an adverse effect under defined exposure conditions. The effects of GMOs on human health and environment are: - direct effects refer to primary impacts on human health or the environment which are a result of the wine itself and which do not occur through a causal chain of events; - indirect effects refer to primary impacts on human health or the environment occurring through a causal chain of events, through mechanisms such as interactions with other organisms, transfer of genetic material, or changes in use or management.

Time frame impacts can be (due to various reasons): - immediate impacts on human health or the environment which are observed during the period of the consumption of the wine or immediately after that and - delayed impacts are effects on human health or the environment which may not be observed during the period of the release of the GMO, but become apparent as a direct or indirect effect either at a later stage or after termination of the release.

Every year the number of transgenic crops approved for commercial production increases (currently 12 crops have been approved by FDA, Food & Drug Administration, USA for commercial production: corn, tomato, soybean, cotton, rice, potato, canola, squash, beets, flax, chicory and Hawaiian Rainbow and Sun Up papaya).

The amount of food products on the store shelves that may contain at least a small quantity of GMO has been estimated on about 6070% of all food products (Wieczorek, 2003), in EU is the situa-

tion is more restrictive regarding introduction new GMO. Because of very narrow range of products and direct comparison of the final food products is not easy to perform. Very important part of each evaluation of GMO acceptability in food production is hazard evaluation. Someone be very sure that toxicological studies can give us in general more reliable results, but for example in the case of wine we have one specific situation.

During winemaking process all nowadays known potential allergens are separated from wine during the process of clarification and filtration (Cattaruzza et al., 1987; Plahuta and Raspor, 2007). Similar situation is in the case of some purified food products, where almost all potential allergens are removed from final product (refined oil, some nectars). In the case of GM wine, we have been confronted with uncertainty, because not enough information is available.

Data from each step of the evaluation should be collected as early as possible during the procedure.

General surveillance for potential unforeseen or unanticipated effects should, therefore, be considered as a part of a monitoring strategy (Knudsen, 1997). Despite the final risk characterisation showing that the highest risk level was in the case of GM wines, it should be mentioned that the differences are not significant in the case of wine.

Also for this reason some scientific uncertainty exists and someone could evaluate the potential risk on the basis of the precautionary principle. Further toxicological studies will probably solve these uncertainties in the GMOs investigations. If we compare the results of hazard analysis of GM wine and other GM foods, the proteins in

other foods (oil or clarified juice are exceptions) still remain in the product after technologic process.

As proteins are the main allergen in foods, food safety is not as high as in the case of wine.

The comparative analysis has also been made for two GMO crops (Bt Corn and GR Soybeans) and similar results have been obtained (Nelson, 1999; Table 3) like in the case of wine (Plahuta and Raspor, 2007). There is no clear evidence that GM soya and corn are more hazardous for human health and environment. Different technological process in food production could remove or not the GMO proteins also in the case of other products like soya or maize (like oil production).

The environmental risks still remain under question in all transgen technologies in open systems.

Some risks and also benefits rise from GMO production, but only mass release of GMO in to real system for longer period will bring definitive answer.

THE LEGISLATION REGARDING GMO Several important international mechanisms are in the context of GMOs: The Cartagena Protocol to the Convention on Biological Diversity, which was adopted in January 2000. It covers the transboundary movement, transit, handling and use of all LMOs (except pharmaceuticals) that may have adverse effects on the conservation and sustainable use of biological diversity, taking also into account risks to human health. It allows for standard-setting in relation to the handling, transport, packag-

Italian Food & Beverage Technology - LV (2009) march -

17

TRANSGENES

Table 3 Summary of potential environmental and food safety effects of Bt corn and GR soybeans (positive benefits are in bold type) (Nelson, 1999).

Food safety Human toxicity Allergenicity Environmental Weediness Genetic flow Resistance Changed pesticide use Nontarget effects

Bt Corn

GR Soybeans

None from current Bt toxins Potential reduction in aflatoxin, fumonisin Unlikely for current Bt toxins

None known or likely

No In region of origin, crosses with relatives likely because of open pollination Yes, both in target and nontarget economic pests Minimal

Small potential from lost seed In region of origin, but crosses unlikely because of nature of pollination Yes, for some weeds; slow to develop Substitution of glyphosate for other herbicides; probable reduced total volume None from GMO; potential from increase in glyphosate use, reduction from decline in other herbicides

Other Lepidoptera (e.g., monarch butterfly); species that feed on target pests

ing and identification of LMOs. The food safety aspects of Genetically Modified Organisms are, at international level, dealt with by the FAO/WHO Codex Alimentarius, which covers all aspects of food safety. The Codex is currently working on standards for risk assessment for labelling, and for several other food safety aspects of GMOs. The Codex standards are recognized by the SPS and TLC Agreements.

The International Plant Protection Convention (IPPC) has the objective of preventing the spread and introduction of plant and plant product pests, including weeds and other species that have indirect effects on both wild and cultivated plants, and to promote appropriate control measures.

This also applies to risks associated with LMOs. EU legislation The EU legislation about GMO is very abundant and restrictive: - Directive 90/219/ECC about contained use of GM microor-

ganisms governed measures for limited use of GM microbes, measures for avoidance of adverse effects in human health and environment and emergency plan in case of an accident and regular inspections. It amends Directive EU 98/81/EC. - Directive 90/220 EEC governed experimental releases and marketing authorization of all GMO. The directive set out an approval process requiring the case by case assessment of the potential risks to human and animal health and environment of all GMO (except for pharmaceuticals which are regulated separately). The directive was revised to strength on the existing requirements for risk assessment and the decision making process.

The revised Directive 2001/18/ EC on the deliberate release of GMO which introduce mandatory labeling and traceability.

- Regulation 1829/2003 EC on GM food and feed provides the legal basis for the approval procedure for GM organisms as speci-

18 - Italian Food & Beverage Technology - LV (2009) march

None known or likely

fied in the General Food Law. The safety of foods is assessed

by EFSA. - Regulation 1830/2003 concerning traceability and labeling of GMO and food and feed product from GMO. - Directive EU 2004/204/EC about Arrangements for the operation of the registers for recording information on genetic modifications in GMOs provides the legal basis to list of information of genetic modification in GMOs which should be public available.

- Directive EU 2004/643/EC governs equivalence principle. The GMOs should be as safe as conventional.

- Placing on the market of a maize product (Zea mays L. line NK603) GM for glyphosate tolerance (handling, packaging and protection as conventional, obligatory recordation of the code, measures for labeling and traceability in all stages of the market promotion.

- Directive EU 2004/657/EC which governs that product

TRANSGENES

Table 4 US acts for GMO. Title

Main Points

Genetically Engineered Food safety Act, 2003

Definitions of GMO, determination of safety, regulation of food additives Definitions of GMO, contract limitations regarding sale GM crops, prohibition on labeling seeds as non-genetically engineered, prohibition on certain non-fertile plant seeds Requirements for labeling regarding GM material

Genetically Engineered Crop and Animal Farmer Protection Act, 2003

Genetically engineered Food Right to Know Act, 2003 Genetically Engineered Pharmaceutical and Industrial Crop Safety Act, 2003

should be as safe as conventional. It replaced the Directive EU 90/220/EC. - Regulation (EC) 258/97 named Novel food and novel food ingredients. It is about placing on the market within the Community of foods and food ingredients which have not been used for human consumption to a significant degree within the Community before. It also governs specific requirements for labeling and specific procedure for foodstuffs containing GMOs. - Regulation (EC) 1139/98 named The compulsory indication of the labeling of certain foodstuffs produced from GMOs. It is applied to food and food ingredients which are produced from GM soybean or GM corn. It replace the Regulation (EC) N. 1813/97 and amends Regulation 1813/97, 49/2000, 50/2000.

- Regulation (EC) 65/2004 gives legal basis for unique identifier for each GMO which is placed on the market.

- Regulation (EC) 641/2004 The authorization of new GM food and feed, the notification of existing products and adventitious or technically unavoidable presence of GM material which has bene-

Alternative methods to produce pharmaceutical and industrial crops, pharmaceutical crops definitions

fited from a favourable risk evaluation. It governs requirements of input on the market of certain products and transitional measures for adventitious or technically unavoidable presence of GM material which has benefited from a favourable risk evaluation.

In EU EFSA reviews the risk assessment submitted by applicants interesting to place a novel food on EU market.

US legislation The US regulatory framework for GM crops was laid out in 1986Coordinated Framework for Regulation of Biotechnology. This is product-based regulatory framework for GM crops and derived foods. Three principal regulatory agencies conduct science-based assessments of risks to human health and the environment: the USA Department of Agriculture (USDA), the Environmental Protection Agency (EPA) and Food and Drug Administration (FDA).

The USDA regulates import, interstate movement, field trial release and commercial release of GM crops, the EPA has regulatory oversight for all GM crops that produce plant pesticide. The FDA has authority over human food

and animal feed safety and the wholesomeness of all plant products, including those produced via GM (Table 4).

The legislation analysis would be performed to elucidate the environment of production and marketing activities of GMO. One constant of GMO regulation around the world is that it is a patchwork. Existing regulatory authorities have been given new responsibilities for GMO products. Because safety of the food supply is an universal concern, food safety aspects of GMOs generally have been grafted onto ministries of health. These agencies have started from existing food safety regulations and modified them somewhat to deal with specific GMO issues. Regulatory authority over environmental concerns has more often been split between ministries of agriculture and of the environment and natural resources. Agriculture ministries traditionally regulate development and release of new varieties, so it was natural to add release of GM varieties to their responsibilities. Environment ministry roles have been less clear.

For example, the U.S. Environmental Protection Agency (EPA)

Italian Food & Beverage Technology - LV (2009) march -

19

TRANSGENES

has paid a great deal of attention to Bt corn but much less to GR soybeans. Because commercial varieties of GMOs have been grown only since the mid-1990s, this patchwork pattern is not surprising. However, the potential for duplicative regulation is obvious, as is the potential for nonmarket effects to escape regulation by falling between the cracks. Perhaps, the most important point to emphasize is that regulatory efforts are rapidly changing. Hence, the timing of the WTO negotiations is particularly fortuitous for influencing the evolution and harmonization of regulatory regimes.

Some regulators have acknowledged a ‘gap’ between GMO and agrochemical regulation, given that potential effects on chemical usage lie beyond those administrative boundaries. To call this a ‘regulatory gap’, however, wrongly implies that the problem lies beyond risk assessment. On the contrary, the problem also lies inside risk assessment (Levidow et al., 1996). Regulation of intellectual property embodied in living organisms remains a controversial topic (Lemaux, 1999).

ECONOMY OF GMO PRODUCTION The main driving force to introduce GMO in real production system is to improve the economics of production plants (farmers, food industry), comfort of the producers, biotechnology companies which produce GMOs and also economy and welfare of consumers. For this reasons some profitability analysis have been made in the past to evaluate each production philosophy (Com-

mission of the European Communities, 2001; Falck-Zepeda et al., 2001). Some very important facts have been found out by the authors, because the quality improvement of GM wine is very difficult to predict, the analysis and comparison is narrower, only on the level of cost reduction. The influence of the potential higher quality of GM food was not investigated, because of a lack of experimentally proven evidences, but we have some positive indications, which are not market evaluated (Louw et al., 2004). There has been found out some very unpredictable results in the case of microeconomic profitability on the level of vine grower and wine producer (Plahuta et al., 2006). The higher costs of GM polysaccharide degrading wine yeasts was influenced by the very low percentage of costs for yeasts and enzymes and also enological additives in the entire technological costs, so reduction or even elimination of some technological phases did not make a significant contribution to cost reduction.

Bioreactor capacity is not exposed to frequent turnovers as takes place in the brewing industry. The winemaking is a seasonal production and for this reason the cost reduction of GMO production is not as high as was expected.

Similar situation someone could expected also in the case of juice and bakery product, because of many annual turnovers. A vineyard is a perennial plantation and is distinctive from other common GMO plants (corn, soya, cotton), which have previously been included in profitability studies.

The results are relative and depends strongly on additional costs which are not very low, because of

20 - Italian Food & Beverage Technology - LV (2009) march

legislative obligations to the producer of GMO wine. In the case of GFLV (Grape Fan Leaf Virus) resistant GMO vine the results strongly depends on the degree of infestation. The higher quality of GM wine is not yet proven and the costs are higher than in the case of no-GMO production.

The GMOs at the up to date state of art are not a very promising solution. A very important reason to support this conclusion is the enormous increase in costs of labeling of GMO wine (Plahuta et al., 2006). Farmers in general have high expectations regarding the profitability of GMO production (Golder, 2000; Commision of the European Communities, 2001), but analysis indicates that the differences in production and marketing costs are not to the advantage of GMO winemaking. In order to have a more robust data for the profit (cost reduction) analysis, it could be performed for a longer period (long term cost analysis), which could be influenced by many (at this moment unknown) factors.

The present cost analysis is only short term and based on one year cost comparison. The comfort of the farmers is also an important factor in the introduction of GM plants, but in profitability studies this factor is difficult to evaluate since there is no data available for food production. Profitability comparisons that have been performed in the past, have had no clear conclusions, especially in cases when long-term profitability was considered (Golder, 2000; Commission of the European Communities, 2001). Food safety is one of the major reasons for higher costs in the case of GMO production in EU. On the

TRANSGENES

other hand we can not predict the influence of GMO labeling on the price of foods, because of the consumers reaction. The empirical work shows that for some farmers, additional profit can be as much as $20 per acre. The profitability of employing the new technology depends specifically on the types of weed problems faced on a farm. The introduction of GR soybeans caused prices of other herbicides to drop as demand falls and producers of the herbicides scramble to compete with the GR technology. The data show that the cost of using non-GR herbicide programs has decreased since the introduction of GR technology, because almost all herbicide prices have fallen. Even farmers electing not to use GR technology have benefited from its introduction. With the herbicide competition effect, the introduction of GR technology saved the average midwestern farmer more than 6% on conventional-till acres and 8.5% on no-till acres, whether or not they adopted the technology (Nelson, 1999). In one research in Illinois (http://web.aces.uiuc. edu/value/factsheets/soy/factnongmo-soy.htm) has been found out that profitability is higher in the case of GM soya production, but the difference is very small (4.70 $/acre). It could be concluded that while Bt technology has the potential for raising yields to all corn farmers, under current prices, only slightly less than half would find it profitable to adopt Bt technology. It is not possible, given current data limitations on how corn borer infestations vary geographically, to estimate the effect of infestation on yields for different parts of the United States. For our market

simulations, we assumed three levels of yield effect. In the most conservative scenario, someone assumes that half of all farmers find it economically beneficial to adopt Bt corn, and that this raises yields by 3.53% in a typical year.

In the most liberal scenario, it is assumed that half of all farmers find it economically beneficial to adopt Bt corn technology, and that this raises yields from 3.53 to 10% (Nelson, 1999). The farm-level analysis of the market effects of the two widely used food GMOs, Bt corn and GR soybeans, suggests that for some, but not all, growers, adoption of the technology is profitable. For corn growers, adoption is profitable, if expected infestation levels and the output price together are high enough that the increase in yields offsets the additional price of the seed. All soybean growers have benefited from increased competition that has driven down the price of competing herbicides.

Technology-producing firms, especially Monsanto, have benefited from licensing and technology fees. In addition, Monsanto has seen large short-run profits from increased sale of glyphosate. This situation is opposite that is the case of wine, but similarity is that the results are very dependent on the degree of infestation (Nelson, 1999; Plahuta et al., 2006a). From the data collected, we can see that with soybeans, GM crop yields were lower, but so were costs.

With corn, yields and costs were higher, however, returns were insufficient to cover the costs of acquiring GM seeds. Based on 1998 results, Iowa farmers found returns per acre relatively unaffected whether or not they chose to plant GM corn and/or soybeans.

Therefore, farmers who choose to use or not use GM crop varieties may be basing their decision on personal reasons, such as convenience. Profitability does not appear to be a decisive factor. As consumer sentiments on GMOs grow internationally, it is expected that marketing GMO crops in the future may become more than problem, however, to date using GMO crops has not affected profitability any more or less than using non-GMO crops (GM Crops and the Farmer, 2001).

From the Table 5 it is not difficult to conclude that the differences of costs and profit potential between GMO and non-GMO production are small. Despite GMO corn is more profitable, the differences are small and therefore not very important. As mentioned before in analysis of cost reduction in vinegrowing and winemaking (Plahuta et al., 2006) indicated that GMO production is more expensive. The comparison of analysis steps (Table 2) has showed that some additional costs were not included in the case of GM corn and for this reason the results are different.

Based on a cross-sectional examination of Iowa cropping practices in 1998, genetically-modified crops provided farmers with no significant difference in returns.

This is not a comparison of genetically-modified crops with their conventional counterparts, but a look at the bottom line last year for Iowa farmers-both those who raised GMO crops and those who did not. Some producers said they used GMO soybeans to increase their flexibility during planting season. The value of this feature when evaluating use of GMO and non-GMO crops cannot be deter-

Italian Food & Beverage Technology - LV (2009) march -

21

TRANSGENES

Table 5 Comparison of costs between non-GMO and GMO Corn (NON-GMO CORN UPDATED FOR 2003.htm).

Regular Hybrid Corn Soil fertility Pesticides Seed (30,000 pop.)

Drying Mchy. repair, fuel & hire Storage Operating Interest Total

Non-GMO Corn $50 32 35 16 28 29 6 $196

Soil fertility Pesticides Seed (30,000 pop.)

Drying Mchy. repair, fuel & hire Storage Operating Interest Total

$50 37 35 16 28 29 6 $201

- Premium: Non-GMO corn premiums range from $0.03-0.12/bushel. Average premium for non-GMO corn is $0.07 per bushel. Most contractors figure the base corn price on Chicago Board of Trade prices.

- Increased Profit Potential Per Acre: Regular Hybrid Corn: 155 Bu/acre x $2.35 per Bu = $364.25, $364.25 - $196.00 expenses = $168.25 per acre Regular Hybrid Corn.

Non-GMO Corn: 155 Bu/acre x ($2.35/Bu + $.07/Bu average premium) = $375.10 $375.10 - $201.00 expenses = $174.10 per acre of non-GMO Corn.

Added Value = $5.85 per acre.

mined from the data available. It is interesting to note, however, that increasing crop yields was cited by over half the farmers as the reason for planting GMO soybeans, yet yields were actually lower. When comparing gross revenue, total costs, and the return to land and labor between Bt and non-Bt corn, corn was valued at the 1998 average price of $1.90 per bushel. The total difference in return to land and labor was only $3.97 per acre. The biggest cost difference between Bt and non-Bt corn was in seed. Seed for Bt corn averaged $39.62 per acre, compared to $29.96 per acre for non-Bt corn. Bt fields had slightly higher weed control costs, averaging $2.82 per acre. Fertilizer costs were $5.02 per acre higher than non-Bt corn. Returns to land and labor were essentially identical for GMO and non-GMO soybeans.

GMO soybeans had a return of $144.50 per acre versus a return of $145.75 for non-GMO soybeans (Duffy and Ernst, 1999).

For critical evaluation of one

GMO is crucial also macroeconomic situation on the specific and international market. The results presented confirm that the surplus of producers and consumers in the European Union is strongly influenced by relative price change (Z) and demand or supply elasticity (d and ¡) in EU and ROW. The situation is comparable in the EU and ROW and the differences are only in the quantity of wine production and the price levels. This two last variables influence the magnitude of negative consumer surplus. Price levels for wine in EU and the production volume are higher, so results are more negative in absolute terms. The presented method for prediction of economic circumstances on global market after GMO introduction (FalckZepada et al., 2001) is basing on some presumptions. Very difficult is to find out the variables in functions, especially demand and supply elasticity. The data in literature are very specific and limited to special product or narrow

22 - Italian Food & Beverage Technology - LV (2009) march

range of products and for specific part of market. It is impossible to generalize the results on all wines or different countries. But on the basis of the some official data of EU production, consumption and price of wine (European Commission, 2006a; European Commission, 2006b) and personal communication (Terpin, 2004) we can conclude supply for table wine are moderate inelastic, because EU subsidies for distillation of surplus wine into potable spirits (Schäfer-Elinder et al., 2006). The price elasticity of demand for wine is -1.0 (Leung and Phelps, 1993), what suggests that demand for wine is very responsive (elastic) to prices. Someone can conclude that EU consumer surplus will be positive after GMO introduction and it depends on relative price difference (Z). Someone can expect that price reduction of GMO wine will be in the range 8-46.7% as in the case of other goods (Noussair et al., 2004) the EU consumer positive surplus in EU25 will be in the range between 10-50 million €. On the other hand the wine supply is inelastic and the EU producer surplus is negative in the range 20-100 million € (Plahuta et al., 2007b).

In one analysis in US has been found out similar results (Golan and Kuchler, 2000). To calculate consumer surplus changes from the beef price change numbers, they then assumed a constant price elasticity of demand. The estimated price elasticity of beef demand was set at -0.6212. The US beef consumption by multiplying per capita consumption -67.9 lbs. retail cut equivalentby population -270.290.000 (in 1998). Larry Duewer (ERS) provided an estimate of the 1998

TRANSGENES

PUBLIC ACCEPTABILITY

>

The public opinion survey is very important in evaluation of acceptability and perspectivity of each GMO. For comprehensive analysis of opinion it is obviously that all social segments should be involved in research (survey the opinion of professionals, consumers, retailers, government, church, etc. regarding the type of the researched object). Very effective is to prepare the same questions for each group in the query for direct comparison of the answers. The most important part of research is variance analysis and crossing between some groups of answers.

Someone can see relations between the demographic properties of the participants included in survey and the answers and relation between the other questions. The results of Slovenian public opinion regarding GMO in winemaking (Plahuta et al., 2007a) confirm general adverse opinion in Europe (Borre, 1990; INRA, 1993; Frewer et al., 1997; Subrahmanyan and Cheng, 2000; Boccaletti and Moro, 2000; Luján and Todt, 2000; Baker and Burnham, 2001; Gaskell et al., 2003), for instance, Hallman et al. (2002) found that while 58%

of Americans support the use of plant genetics as an abstract concept. Some surveys have been performed to investigate public opinion about genetically modified organisms in Slovenia (Umanotera, 2002; Kirincic and Tivadar, 2005), but the results were similar to those in other countries in European Union. Slovenian retailers had very adverse opinion about marketing GMO in their shops (Kruszewska, 2001).

Some relations in research (Plahuta et al., 2007) are very interesting and they are consequence of ignorance or double-facing of participants. This statement is confirmed by the opinion of Slovenian oenologists (and consumers) whose believe that GM wine is dangerous to human health despite the potential dangerous compounds separate from wine.

The public opinion about GMO in US is more positive than in EU, but sometimes the awareness about technology is presented. In the US, consumer surveys over the last ten years have found that between 2/3 and 3/4 of consumers are supportive of biotechnology.

In one survey consumer’s feelings about the safety of foods in grocery stores; 80% were confident of the safety of foods there; 69% were confident of foods in restaurants. Many foods in US grocery stores and likely served in restaurants today contain ingredients from genetically modified crops, such as soya and corn. This contention is supported by the fact that the February, 1999 poll shows that half of the US consumers polled believed that their groceries were free from GMOs, when in fact nearly 60% of the US processed foods contains some GMOs (Lemaux, 1999). > >

effect” price increase at $.005/lb, roughly a 4% increase Moschini et al. (2000) investigate similar questions over the $.13/lb base price. This price increase triggers a decrease in consumer surplus of $21 million. The accompanying increase in consumer surplus due to the lower cost of biotech beans is $71 million. The net change is +$50 million.

>

retail price of choice beef, 277.1 cents/lb. When 5% of the market prefers “non-biotech” beef, the drop in consumer surplus due to the higher price of non-biotech soy is $9 million. The accompanying rise in consumer welfare due to the drop in the price of biotech soya (feed for beef) is $32 million.

By the time 25% of the market prefers non-biotech beef the net consumer welfare change is negative, with a drop of $46 million and an increase of $25 million (Golan and Kuchler, 2000). To calculate consumer surplus gains due to lower prices arising from biotech adoption, they used biotech price change amounts based on results from Falck-Zepeda et al. (2001). This study develops a soybean world supply/demand model to examine the surplus created by the introduction of biotech soya. Even including rather strong positive yield effects, the largest price decrease calculated in the Falck-Zepeda et al. (2001) study was $.0009/lb. They used this number for a “large biotech market effect” price change. If all consumers are indifferent between biotech and non-biotech foods, then the consumer surplus generated by this price change would be $74 million.

Although surpluses in EU wine market are rather indications than conclusions (unpublished data), they are very similar to the results ($76 million) calculated by Falck-Zepeda et al. (2001). The next considered is the situation in which 5% of consumers prefer non-biotech foods. The price premium for non-biotech soya was taken from the upper end of the 1-5% premiums reported during the summer of 1999. They set the “small non-biotech market

Italian Food & Beverage Technology - LV (2009) march -

23

TRANSGENES

“Agri Marketing” magazine reports in its July/August issue the results of a survey of consumers in the US about genetically-modified foods or GMOs. 20% respondents saw genetically-engineered food as something artificial, fake or unnatural’. Slightly more than a third (37%) of consumers saw themselves as supporters of this technology, 47% were opponents, and 16% were fence-sitters. (In Canada, where the survey also was conducted, there were fewer supporters and opponents but more fence-sitters). In one comparative research between Poland and US opinion, 77% Americans and 79% Poles think that new methods of biotechnology and genetic engineering used to produce and progress food should continue and should continue to be supported. Polish society seems to be more open for genetic engineering application.

Another surprising discover y may be a fact that in Honolulu, the city of absolute national, religious and race mixture relatively many, because 43% respondents agreed with the statement that while creating legislation relating to contemporary biotechnology the opinions of religious organizations should be taken into consideration (Gawecka, 2004). , Whereas, in Poland, a declared Catholic country, only 11% of respondents agreed with this statement and the great majority of 77% showed their disagreement.

In general the US citizens are more opened for biotechnology and GMO application than EU. Someone can predict that in EU people are not so liberal in general like in US and similar situation is on the field of GMOs. In one research in France, they

elicit willingness-to-pay information for similar food products that differ only in their content of genetically modified organisms (GMOs). Participants in the experiment are a demographically representative sample of French consumers. 35% of participants are unwilling to purchase products made with GMOs, 23% are indifferent or value the presence of GMOs, and 42% are willing to purchase them if they are sufficiently inexpensive. The results contrast with surveys that indicate overwhelming opposition to GM foods. There is a surplus to be gained from the segregation of the market for food products into a GMO-free segment and a segment allowing GMOs (Noussair et al., 2004). For example, Noussair et al. (2001) report that 79% of French respondents either agreed or mostly agreed with the statement “GMOs should simply be banned”. 89% were opposed to the presence of GMOs in food products, 89% in livestock feed, 86% in medicine, 46% in food packaging and 46% in fuels. In the UK, surveys show a similar pattern (Moon and Balasubrimanian, 2001). All those analysis show that questions about GMOs are very controversal, but in general adverse, regardless the country. This is the nowadays major driving force on the GMO market development, because of its strong influence on all basic social structures. The retail chains and non-governmental organizations based their propaganda on the fears of the consumers and ban GMO introducing in to the market. The GMO legislation is very adopted to this situation and creates new unnecessary costs in GMO production, despite there

24 - Italian Food & Beverage Technology - LV (2009) march

are not any scientific evidences to support general opinion that GM foods are unsafe.

CONCLUSION One can do the best safety testing and the best risk assessment (case-by-case and step-by-step in a multi-year effort) and prove that GMO wine is not more risky than its GMO counterpart, but only a mass release over a longer period of time will bring all possible benefits, risks and negative effects to the surface. This is at that moment impossible, because consumer’s fears are too strong incited also by propaganda of the non-governmental organisations.

The Slovenian retailers have been used GMO problem as a toll for marketing, because they believe that consumers are very sensitive to food safety and hygiene. The GMO legislation is adapted to these circumstances and is very restrictive and generates indeed a lot of unnecessary costs. This is the main reason for negative economic results of GMOs wine and some other crops. One could also believe that GMOs legislation and other regulations are sometimes in discordance, like in the case of Slovenia legislation and IPGW rules. Despite very restrictive GMO legislation, the politics sometimes do not work in the law frame, what is the case in EU. The key role on the market has public opinion and very important is to expose the benefi ts for the consumer (higher nutritive value, better taste, lower retail price, higher food safety, etc.), not only for biotechnology companies and retailers.

TRANSGENES

ABBREVIATIONS GMO-genetically modified organisms, LMO-living modified organisms, GR-glyphosate resistant; Btborer resistant.

REFERENCES Baker G.A., Burnham T.A. (2001). Consumer response to genetically modified foods: market segment analysis and implications for producers and policy makers. Journal of Agricultural and Resource Economics 26(2), 387-403.

Baxter L., Bryant J., Cave C.B., Milne R . (2007). “Recombinant growth hormone for children and adolescents with Turner syndrome”. Cochrane Database Syst. Rev. (1): CD003887. doi:10.1002/14651858.CD003887. pub2. PMID 17253498.

Beever D.E., Kemp C.F. (2000). Safety issues associated with the DNA in animal feed derived from genetically modified crops. Nutritional Abstracts and Reviews, Series B., 70, 175-182.

Berg P., Baltimore D., Brenner S., Roblin R.O. III, Singer M.F. (1975). “Summary statement of the Asilomar Conference on recombinant DNA molecules”, Proc.

Nat. Acad. Sci. USA 72, pp. 1981-1984 (1975), also Science 188, p. 991.

Boccaletti S., Moro D. (2000). Consumer willingness to pay for GM food products in Italy. Agbioforum, 3, 259-267.

Boone C., Sdicu A.M., Wagber J., Degre R., Sanchez C., Bussey H. (1990). Integration of the yeast K1 killer toxin gene into genome of marked wine yeasts and its effect on vinification. Am. J. Enol.

Vitic., 41, 37-42.

Borre O. (1990). Befolkningens tillid til genteknologi - kommunikation og tillid. Teknologinævnets Rapporter (4).

København: Teknologinævnet.

Bryant J., Baxter L., Cave C.B., Milne R. (2007). “Recombinant growth hormone for idiopathic short stature in children and adolescents”. Cochrane Database Syst Rev (3): CD004440. doi:10.1002/14651858.CD004440. pub2. PMID 17636758.

Bullock D.S., Desquilbet M. (2001). The economics of non-GMO segregation and identity preservation, Food Policy, 1-19.

Caswell M.F., Fuglie K.O., Klotz C.A .

(1996) “Agricultural Biotechnology: An Economic Perspective”, Economic Research Service Report, No. 687, USDA. Washington D.C. Cattaruzza A., Peri C., Rossi M. (1987).

Ultrafiltration and deep-bed filtration of red wine: comparative experiment. American Journal of Eno-

logy and Viticulture, 38, 139-142.

Cavazzana-Calvo M., Fischer A. (June 2007). “Gene therapy for severe combined immunodeficiency: are we there yet?”. J. Clin. Invest. 117 (6): 145665. doi:10.1172/JCI30953. PMID 17549248. PMC:1878528.

Cohen S., Chang A., Boyer H., Helling R. (1973). Construction of Biologically Functional Bacterial Plasmids In Vitro. Proc. Natl. Acad. Sci. USA 70, 3240-3244.

Commission of the European Communities, 2001. Economic impacts of genetically modified crops on the Agri-Food sector.

(A first review), Working document Rev. 2, Directorate General for Agriculture, 1-114.

European Commission (2006a). Report on the wine sector. Directorate-General for Agriculture and Rural Development, January 2006, 1-9.

European Commission (2006b). Wineeconomy of the sector. Directorate-General for Agriculture and Rural Development, February 2006, 1-154.

Custers R. (2001). Safety of genetically engineered crops. Flanders Interuniversity, Institut for Biotechnology: Zwijnaarde, 160.

Duffy M., Ernst M. (1999). Does planting GMO seed boost farmer’s profi t s ? h t t p : / / w w w. l e o p o l d . i a s t . e d u / pubs/nwl71999/1999-3-leoletter/993gmoduffy.htm.

EC (2001). Directive 2001/18/EC of the European Parliament and of the Council of 12 March 50.

EC (2003). Regulation (EC) 1829/2003 of the European Parliament and of the Council of 22 September 2003 on genetically modified food and feed. Official Journal of the European 35.

ECC (1992). Directive 92/46/EEC http:// www.food-control.com/LEGAL/D9246.HTML. ECC (1992). Directive 91/493/EEC, http:// www.food-control.com/LEGAL/D91493.HTML. ECC (1992). Directive 91/497/EEC, http://europa.eu.int/scadplus/leg/en/lvb/ l12026.htm.

ECC (1993). Directive 93/43/EEChttp:// europa.eu.int/smartapi/cgi/sga_doc?sma rtapi!celexplus!prod!CELEXnumdoc&lg =en&numdoc=31993L0043.

Economic Impacts of Genetically Modified Crops on the Agri-Food Sector, (2001).

A first Review, Working document Rev. 2, Directorate General for Agriculture.

Commission of the European Communities, 114 p.

European Commission (2006a). Report on the wine sector. Directorate-General for Agriculture and Rural Development, January 2006, pp. 1-9.

European Commission (2006b). Wineeconomy of the sector. Directorate-General for Agriculture and Rural Development, February 2006, pp. 1-154.

Falck-Zepeda J.B., Traxler G., Nelson R.G. (2001). Genetically Modified Organisms in Agriculture. Economics and Politics, London: Academic Press, 49-57.

FAO/WHO (1996). Biotechnology and Food Safety No. 61, Rome, Italy: Report of a Joint FAO/WHO Consultation.

Foster K., Foster H., Dickson J.G. (December 2006). “Gene therapy progress and prospects: Duchenne muscular dystrophy”. Gene Ther. 13 (24): 167785. doi:10.1038/sj.gt.3302877. PMID 17066097.

Foster P.R. (October 2000). “Prions and blood products”. Ann. Med. 32 (7): 501-13. PMID 11087171.

Frewer L.J., Hedderley D., Howard C., Shepherd R. 1997. Objection mapping in determining group and individual concerns regarding genetic engineering. Agriculture and Human Values, 14: 67-69.

Gaskell G., Allum N., Stares S. (2003).

Europeans and Biotechnology in 2002.

Eurobarometer 58.0. 2nd edition. London, 1-46 pp.

Gawecka J. (2004). Genetically Modified , Food - a thing for people? Public opinion about genetically engineered foods based on the pilotage research results.

Faculty of Commodity Science, Poznan University of Economics.

Genentech: Press Releases - News Release September 6, 1978. The insulin synthesis is the first laboratory production DNA technology.

GM Crops and the Farmer, (2001). Published on November 12, 2001; \The Benefits & Dangers Associated with GM Foods Food Market Exchange B2B emarketplace for the food industry.htm.

Golan E., Kuchler F. (2000). Labeling BiotechFoods: Implications for Consumer Welfare and Trade. In: Global Food Trade and Consumer Demand for Quality, sponsored by the International Agricultural Trade Research Consortium and NE-165 with additional support from Farm Foundation and ERS, Montreal, June 26 and 27.

Golder G. (2000). Economic Impact Study: Potential Costs of Mandatory Labelling of Foods Products Derived from Biotechnology in Canada, in: KPMG Consulting, Project Report.

GRAS Notice No. GRN 000120 (2003).

CFSAN/Office of Food Additive Safety June 30, 2003. http://www.cfsan.fda. gov/~rdb/opa-g120.html.

“Guidelines for research involving recombinant DNA molecules”, Federal Register 41, no. 131, pp. 27911-27943 (1976).

Hallman W.K., Adelaja A.O., Schilling B.J., Lang J. (2002). Public Perceptions Of Genetically Modified Foods: Americans Know Not What They Eat. Publication. No. RR- 0302-001, Food Policy Institute, Rutgers University. A food policy institute publication, New Brunswick, NJ. Husnik J.I., Volschenk H., Bauer J., et

Italian Food & Beverage Technology - LV (2009) march -

25

<

<

<

<

<

<

<

<

<

<

Manzanares P., Orejas M., Gil J.V. et al.

(2003). Construction of a genetically modified wine yeast strain expressing the Aspergillus aculeatus rhaA gene, encoding an a-L-rhamnosidase of enological interest. Applied Environemtal Microbioliology, 69:7558-7562.

Melo E.O., Canavessi A.M., Franco M.M., Rumpf R. (2007). “Animal transgenesis: state of the art and applications”.

J. Appl. Genet. 48 (1): 47-61. PMID 17272861.

Michnick S., Roustan J.L., Remize F., et al. (1997). Modulation of glycerol and ethanol yields during alcoholic fermentation in Saccharomyces cerevisiae strains overexpressed or disrupted for GPDI encoding glycerol 3-phosphate dehydrogenase. Yeast 13:783-793.

Moon W., Balasubrimanian S. (2001).

“A multi-attribute model of public acceptance of genetically modified organisms”, mimeo, Southern Illinois University.

Moschini G., Lapan H., Sobolevsky A. (2000). Roundup Ready Soybeans and Welfare Effects in the Soybean Complex, Agribusiness, 16, 33-55.

Nakamura S., Takasaki H., Kobayashi K., Kato A. (1993). Hyperglycosylation of hen egg white lysozyme in yeast. J. Biol.

Chem. 268, 12706-12712.

Nelson G.C. (1999). The Economics and Politics of Genetically Modified Organisms in Agriculture: Implications for WTO 2000 Bulletin 809.

Nelson G.C. (2001). Genetically Modified Organisms in Agriculture. Economics and Politics. Academic Press, London.

Noussair C., Stéphane R., Ruffieux B. (2001). Do consumers really refuse to buy genetically modified food? The Economic Journal, 114 (Januar y), 102-120.

Organization of Economic Cooperation and Development (OECD, 1993): Safety consideration for biotechnology: scale up of crop plants. Paris, France.

Persons D.A., Nienhuis A.W. (July 2003).

“Gene therapy for the hemoglobin disorders”. Curr. Hematol. Rep. 2 (4): 348-55. PMID 12901333.

Pipe S.W. (May 2008). “Recombinant clotting factors”. Thromb. Haemost. 99 (5): 840-50. PMID 18449413.

Plahuta P., Korosec-Koruza Z., Stanovnik P., Raspor P. (2006a). Current Viticulture and Winemaking Technology versus GMO Viticulture and Winemaking Technology. Journal of Wine Research 17(3), 161-172.

Plahuta P., Kuhar A., Stanovnik P., Raspor P. (2007b). Genetically modified wine-a new economic issue? Bulgarian Journal of Agricultural Sciences. 13.

Plahuta P., Raspor P. (2007). Comparison of hazards: Current vs. GMO wine. Food Control, 18, 492-502.

Plahuta P., Stanovnik P., Raspor P. (2006b).

Analysis of genetically modified organisms application perspectives in wine<

al. (2006). Metabolic engineering of malolactic wine yeast. Metab Eng 8:315-323.

INRA (1993). Eurobarometer 39.1. Biotechnology and genetic engineering: what the Europeans think about it in 1993. Written for The European Commission.

Key N.S., Negrier C. (August 2007).

“Coagulation factor concentrates: past, present, and future”. Lancet 370 (9585): 439-48. doi:10.1016/S01406736(07)61199-4. PMID 17679021.

Kirincic S., Tivadar B. (2005). Odnos prebivalcev Slovenije do uzivanja gensko spremenjene hrane, Univerza v Ljubljani, Biotehniska fakulteta, Bitencevi zivilski dnevi.

Knudsen I. (1997) Scientific elements in the safety assessment of novel foods in an international setting. Ernahrung.

21, 433-436.

Kotler P. (1996). Marketing Management.

Trzenjsko upravljanje: analiza, narctovanje, izvajanje in kontrola. (Marketing management) Prevajalec: Meri Cesen, Ljubljana, Slovenia: Slovenska knjiga.

Kruszewska I. 2001. Slovenija-obmocje brez gensko spremenjenih organizmov (GSO).

Lijbljana, Umanotera: 1-69.

Leader B., Baca Q.J., Golan D.E. (January 2008). “Protein therapeutics: a summary and pharmacological classification”. Nat. Rev. Drug Discov. 7 (1): 21-39. doi:10.1038/nrd2399. PMID 18097458.

Lemaux P.G. (1999). A Tomato is a Tomato, or Is It? Consumer Acceptance of Genetically Engineered Food Talk presented in Freiburg, Germany at the 2nd BioValley Life Sciences Conference on “The Future of Plant Engineering”.

Leung S.F., Phelps C.E. (1993). My kingdom for a drink...? A review of estimates of the price sensitivity of demand for alcoholic beverages. In: Hilton M.E., and Bloss G., eds. Economics and the Prevention of Alcohol-Related Problems: Proceedings of a Workshop on Economic and Socioeconomic Issues in the Prevention of Alcohol-Related Problems, October 10-11, 1991, Bethesda, MD. NIAAA Research Monograph No. 25. NIH Pub. No. 93-3513. Rockville, MD: National Institutes of Health, 1993. pp. 1-31.

Levidow L., Carr S., Wield D. (1996).

European Biotechnology Regulation: Contested Boundaries of Risk., Centre for Technology Strategy, Open University, Milton Keynes.

Louw C., La Grange D., Pretorius I.S., Van Rensburg P. (2004). Improving wine processing with polysaccharide-degrading wine yeast strains. Food Micro, 19th international ICFMH symposium, 251.

Luján J.L., Todt O. (2000). Perception, attitudes and ethical valuations: the ambivalence of the public image of biotechnology in Spain. Public Understandang of Science, 9, 383-392.

<

26 - Italian Food & Beverage Technology - LV (2009) march

making. Bulletin de l’OIV, 901-903, 117-128.

Plahuta P., Tivadar B., Raspor P. (2007a).

Slovenian public opinion regarding genetically modified organisms in winemaking. Acta Alimentaria, 36(1), 61-73.

Pretorius I. (2000). Tailoring wine yeast for new millennium: novel approaches to the ancient art of winemaking. Yeast 16 (8), 675-729.

Roller S. (2001). Genetically Modified Foods: Threat or Opportunity? Food Technology Biotechnology, 39(4), 259-263.

Rosenecker J., Huth S., Rudolph C. (October 2006). “Gene therapy for cystic fibrosis lung disease: current status and future perspectives”. Curr.

Opin. Mol. Ther. 8 (5): 439-45. PMID 17078386.

Schäfer-Elinder L., Lock K., Gabrijelcic Blenkus M. (2006). Public health, food and agriculture policy in EU. In Health in all policies: prospects and potential, 93-110.

Schoeman H., Vivier M.A., Du Toit M., Dicks L.M.T., Pretorius I.S. (1999).

The development of bactericidal yeast strains by expressing the Pediococcus acidilatctici pediocin gene (pedA) in Saccharomyces cerevisiae. Yeast 15, 647656.

Selkirk S.M. (October 2004). “Gene therapy in clinical medicine”. Postgrad Med J 80 (948): 560-70. doi:10.1136/ pgmj.2003.017764. PMID 15466989.

Subrahmanyan S., Cheng P.S. (2000). Perceptions and Attitudes of Singaporeans toward Genetically Modified Food. The Journal of Consumer Affairs, 34(2), 269-290.

Tabera L., Munoz R., Gonzalez R. (2006).

Deletion of BCY1 from the Saccharomyces cerevisiae genome is semidominant and induces autolytic phenotypes suitable for improvement of sparkling wines.

Appl. Environ. Microbiol. 72:23512358.

Taylor S.L. (1997). Food from genetically modified organisms and potential for allergy. Environmental Toxicology and Pharmacology, 4, 121-126.

Terpin, 2004, personal communication.

Umanotera (2002). Telefonska mnenjska raziskava o GSO (Public opinion survey about genetically modified organisms).

Slovenska fundacija za trajnostni razvoj, Ljubljana, 1-14.

Walsh G. (April 2005). “Therapeutic insulins and their large-scale manufacture”.

Appl. Microbiol. Biotechnol. 67 (2): 151-9. doi:10.1007/s00253-004-1809x. PMID 15580495.

Wieczorek A. 2003. Use of Biotechnology in Agriculture, University of Hawaii, College of Tropical/Agriculture and Human Resources - internal publication available at: http://www.2.ctahr. hawaii.edu/oc/freepubs/pdf/BIO-3.pdf (18.01.2004).

<

<

<

<

TRANSGENES

SHELF-LIFE

A. PIANETTI* - L. SABATINI - B. CITTERIO L. PIERFELICI - P. NINFALI1 - F. BRUSCOLINI Istituto di Scienze Tossicologiche, Igienistiche e Ambientali Università di Urbino “Carlo Bo” - Via Aurelio Saffi 2 - 61029 Urbino - Italy 1 Istituto di Chimica Biologica “Giorgio Fornaini” Università di Urbino “Carlo Bo” - Via Aurelio Saffi 2 - 61029 Urbino - Italy *e-mail: anna.pianetti@uniurb.it

CHANGES IN MICROBIAL POPULATIONS IN READY-TO-EAT VEGETABLE SALADS DURING SHELF-LIFE Key words: contamination, microorganisms, ready-to-eat, shelf-life, vegetables

INTRODUCTION In recent years, there has been increasing interest in ready-toeat fresh vegetables because they combine nutritional attributes with convenient and easy preparation. The minimally processed ready-to-eat vegetable industry was initially developed to supply restaurants, hotels and other institutions but, more recently, it has also been extended to home use. The demand for fresh-cut produce has led to an increase in the production of minimally processed vegetables. In Italy the sale of ready-to eat fruit and vegetables in 2004 amounted to € 375 million, 30% more than in 2003; in 2005 sales totalled over € 600 million (www.agricoltura. regione.lombardia.it).

A variety of vegetables including lettuce, carrots and celery are used in minimally processed

products such as fresh salads.

The preparation of minimally processed ready-to-eat vegetables involves cleaning, trimming, peeling, curing, slicing, shredding, washing and, finally packaging in air or modified atmosphere (Varoquaux and Mazollier, 2002).

The procedures use slight sanitizing measures which do not alter the sensory or nutritional characteristics but they do not eliminate microbial contamination.

The condition and shelf-life of ready-to-eat fresh vegetables depend on many factors such as vegetable quality, production technology and the interactions among microbial groups (Guerzoni et al., 1996). The rate and extent of microbial growth in packaged products depend mainly on the initial microbial load and storage temperature (King et al., 1991).

The initial microbial load of

SUMMARY The microbiological quality of 56 samples of packaged ready-toeat vegetable salads was determined during the shelf-life at refrigerated temperature. Listeria monocytogenes, Salmonella, Vibrio, Yersinia enterocolitica, Aeromonas spp. were absent. As regards the other microorganisms investi-gated, the comparison with international guidelines revealed that the number of unsatisfactory sam-ples increased during shelf-life. In conclusion, the absence of pathogens and the low incidence of Escherichia coli (CFU/g >102-103 in 7.1%) indicate that in general the samples were in conformity with the conditions for health and safety. However the microbial changes found during storage in-dicate the need to improve the sanitization and preservation technologies in order to reduce deterio-ration and possibly increase the shelf-life of the product.

Italian Food & Beverage Technology - LV (2009) march -

27

SHELF-LIFE

ready-to-eat fresh vegetables is generally 105-107 CFU/g. It consists of bacteria belonging to Pseudomonas, Erwinia, Corynebacterium (LI et al., 2001) genera, lactic acid bacteria (Kelly et al., 1996) and pathogens such as Salmonella (Sagoo et al., 2003) Shigella (Ahvenain, 1996), Yersinia enterocolitica (Ahvenain, 1996), Listeria monocytogenes (Sizmur and Walke, 1988; Pingulkar et al., 2001), Aeromonas hydrophila (Mcmahon and Wilson, 2001; Little et al., 1997), Staphylococcus aureus (Aycicek et al., 2005), and Escherichia coli (Sagoo et al., 2001).

Furthermore yeasts belonging to Cryptococcus, Rhodotorula, Candida genera and moulds such as Fusarium, Penicillium, Mucor, Phoma, Rhizopus genera have also been identified (Garcia-Gimeno and Zurera-Cosano, 1997; Babic et al., 1992; Fleet, 1992).

The possible sources of product contamination involve incoming raw vegetables, plant workers and the processing environment.

When vegetables are cut, the release of cellular fluids provides a nutritive medium where microorganisms can grow. The high moisture content of fresh vegeta-

bles, the lack of lethal processes to eliminate microorganisms and potential temperature abuse during preparation and distribution can result in increased microbial growth (Bracket, 1987; Nguyenthe and Carlin, 1994). In addition, low storage temperature does not prevent the development of psychrotrophic microorganisms. Thus, the microbial metabolism, together with the increased respiration and transpiration processes due to tissue breakdown caused by cutting, can cause a rapid decay of minimally processed vegetables and reduce of the shelf-life.

These foods can be a hazard to human health especially if they harbour psychrotrophic micro-organism such as A. hydrophila and L. monocytogenes. Documents (Galli and Bertoldi, 1998) have been issued to help producers minimize microbial hazards and guidelines have been published that present criteria for the microbiological quality of ready-to-eat food (Gilbert et al., 2000; www.foodstandards.gov.au/newsroom/publications/guidelinesformicrobi1306. cfm; Cnerna-Cnrs, 1996). Several cases have been reported where

Table 1 Composition of ready-to-eat vegetable salads.

Typology* Manufacturer 1 2 3 4 5

A A A B B

6 7

B B

Composition carrot, red lettuce, rocket, cos lettuce, spinach carrot, “chioggia” lettuce, curly lettuce, prickly lettuce, rocket prickly lettuce, curly lettuce, red “radicchio” lettuce carrot, “pan di zucchero” lettuce, “chioggia” lettuce, rocket carrot, “pan di zucchero” lettuce, “chioggia” lettuce, curly lettuce valerian lettuce, curly lettuce, carrot “pan di zucchero” lettuce, carrot, lettuce

*For each typology 8 samples were examined.

28 - Italian Food & Beverage Technology - LV (2009) march

vegetables were responsible for outbreaks of illness (Sagoo et al., 2003; Beauchat, 1996). Hence, there is concern about the influence of microbial growth on the quality and safety of fresh-cut vegetables.

Considering that ready-to-eat vegetable salads are used without washing or further cooking, analyses have been carried out in order to evaluate the microbiological quality of these products during their shelf-life. The results are discussed in light of the present microbiological guidelines.

MATERIALS AND METHODS Fifty-six samples of mixed readyto-eat vegetable salads were purchased in Urbino (Italy) from local markets on the same day of production. The salads were packaged in trays wrapped in plastic film or in polyethylene bags in non-modified atmosphere. Each pack weighed 250 g. The salads are normally consumed without cooking, further washing or preparation by the consumers. The composition and manufacturers of the products are reported (Table 1). The samples were stored at 5°C and examined for microbiological characteristics on the day of purchase (T0), and on the expiry date (T1), 7 days after.

Microbiological analysis The enumeration and differentiation of microorganisms were performed by using the following media and culture conditions (Table 2).

For the detection of total aerobic

SHELF-LIFE

count, sporeformers, yeasts and moulds, lactic acid bacteria, coliforms, S. aureus and Pseudomonas spp., 25 g of each sample were diluted with 225 mL of Buffered Peptone Water (0.1%) (Oxoid – Milan, Italy) and homogenised in a Stomacher 400 (International pbi – Milan, Italy) for 2 min at normal speed to obtain a 1:10 dilution. Additional 10-fold dilutions were carried out using the same diluent; for lactic acid bacteria the dilutions were made with the de Man, Rogosa and Sharpe MRS Broth (Liofilchem – Roseto degli Abruzzi, Italy).

The presence of mesophiles and psycrophiles was detected as part of total aerobic count: 1 mL of each dilution was surface plated in duplicate on Plate Count Agar (Oxoid) with incubation at 30°C for 48 h for mesophilic microorganisms and at 7°C for 10 days for psychrotophs. For aerobic sporeformers, the initial dilutions were heat-treated at 80°C for 10 min to kill vegetative cells. One mL of appropriate dilution with Buffered Peptone Water was inoculated in duplicate using the pour plate method in Plate Count

Agar with incubation at 30°C for 48 h. The detection of yeasts and moulds was performed by surface plating 1 mL of each dilution in quadruplicate on Rose-Bengal Chloramphenicol Agar (Liofilchem) with incubation at 25°C for 5 days. The microscopic examination was performed in order to identify the yeasts and moulds isolated. Lactic acid bacteria were enumerated using a pour plated method; volumes of 1 mL of each dilution were inoculated in duplicate into MRS Agar (Oxoid) and overlayed with the same medium; the plates were incubated at 28°C for 72 h. The isolates were confirmed using API 50 CHL strips (bioMé-rieux – Rome, Italy).

The number of Enterobacteriaceae was determined by pour plating in duplicate 1 mL of each dilution into Violet Red Bile Glucose Agar (Liofilchem); after the inoculated medium was solidified, an overlay of 4 mL of the same medium was added. The plates were incubated at 37°C for 24 h.

Characterisation of presumptive Enterobacteriaceae was carried out

by Gram staining, catalase and oxidase reactions. For detection

of E. coli, Violet Red Bile Lactose Agar was utilised with incubation at 44°C for 24 h. S. aureus was enumerated by surface plating 1 mL of each dilution in two plates of Baird-Parker Agar (Liofilchem) to which RPF Supplement (Liofilchem) was added with incubation at 37°C for 24-48 h. Colonies with typical morphology were stained with Gram’s method and tested for catalase reaction. Coagulase test was confirmed with the Staphytect Plus Test (Oxoid).

For Pseudomonas spp., 1 mL of each dilution was surface plated in duplicate onto Pseudomonas Agar Base (Liofilchem) with CFC Supplement (Liofilchem) and incubated at 37°C for 24-48 h.

To detect Salmonella spp., 25 g of each sample were homogenised in 225 mL of Buffered Peptone Water and incubated overnight at 37°C for 24 h as pre-enrichment; 10 mL of pre-enrichment suspension were inoculated into 90 mL of Selenite Cystine Broth (Oxoid) to which sodium biselenite and Salmonella Selective Supplement (Oxoid) were added and incubated at 37°C for 18 h. Subcultures were performed onto Salmonella

Table 2 Microbiogical parameters for hygienic quality (CFU/g) according to different guidelines.

EEC Microorganisms

CNERNA-CNRS Limits

Microorganisms

PHLS

satisfactorya acceptablea

limitb

Microorganisms

satisfactory acceptable unsatisfactory

minimum (m) Maximum (M)

E. coli

102*

103*

Aerobic colony count Lactic acid bacteria Yeast

106 103 103

107 104 104

108 107 105

Aerobic colony count Enterobacteriaceae E. coli Listeria spp.

S. aureus

106 <102 <20 <20 <20

106<107 102<104 20<102 20<102 20<102

)107 )104 )102 )102 102<104

*satisfactory: for values )m; acceptable: for values between m and M; unsatisfactory: for values > M; a first day of production; b last day of shelf-life.

Italian Food & Beverage Technology - LV (2009) march -

29

SHELF-LIFE

Chromogenic Agar (Oxoid) with incubation at 37°C for 24 h. Suspected colonies were identified by appropriate biochemical and serological tests.

To isolate Listeria spp., 25 g of each sample were homogenised in 225 mL of Fraser Broth Base (Oxoid) half concentration to which Listeria Primary Enrichment Supplement (UVMLI) (Oxoid) was added and incubated at 30°C for 24±3 h as the first enrichment; at the same time, a loopful of the homogenate was streaked onto Listeria Oxford Agar (Liofilchem) with incubation at 37°C for 24 h. A second enrichment was performed inoculating 0.1 mL of the first enrichment in 10 mL of Fraser Broth normal concentration supplemented with Listeria Secondary Enrichment Supplement (UVMLII) (Oxoid) with incubation at 37°C for 48 h. Subcultures were streaked onto Listeria Oxford Agar.

For Y. enterocolitica detection, 25 g of sample were homogenised with 225 mL of Peptone Sorbitol Bile Broth (PSBB); 1 mL of the homogenate was inoculated into 9 mL of 5% KOH in 0.5% salt solution and, after stirring for several seconds, surface plated onto Yersinia Selective Agar base (CIN) to which Yersinia Supplement (Liofilchem) was added and incubated at 28°C for 24-48 h. At the same time, 0.1 mL of homogenate was spread directly onto CIN Agar.

Colonies were screened by Gram staining, motility assay at 22° and 37°C, glucose fermentation, utilisation of citrate and production of H2S, urease, oxidase and API 20E (bioMérieux-Rome, Italy).

Aeromonas spp. were detected using 25 g of sample homogenised with 225 mL of Tryptone Soya

Broth (TSB) (Oxoid) and serially diluted (1:10) with Ringer solution; 1 mL of each dilution was spread in duplicate onto mAeromonas Selective Agar Base (HAVELAAR) (Biolife – Milan, Italy) with Ampicillin Supplement (Biolife) and incubated at 28°C for 24 h. The colonies were identified as previously described (Pianetti et al., 2004).

To detect Vibrio spp. 25 g of sample were homogenised with 225 mL of Alkaline Peptone Wa-ter followed by surface plating onto two plates of Thiosulphate Citrate Bile Sucrose Agar (TCBS Oxoid) with 2% NaCl and incubation at 37°C for 24 h. The identification was performed as described elsewhere (Pianetti et al., 2004).

RESULTS AND CONCLUSIONS The microbiological analysis carried out on ready-to-eat vegetable salads showed that the samples tested met health and safety conditions. In fact, pathogens such as L. monocytogenes, Salmonella spp., Y. enterocolitica, Vibrio spp. and Aeromonas spp. were always absent.

The absence of the above-mentioned microorganisms indicates that the overall agricultural, hygienic, harvesting and production practices were good. The detection of other microbial groups is important because it gives information about the hygienic quality, as well as product stability. In this regard, guidelines issued by different institutions consider different microbial groups as indices of process hygiene. The European Community (EC) guidelines only consider E. coli as indicator (EC n.

30 - Italian Food & Beverage Technology - LV (2009) march

2005/2073). However, this parameter alone may be restrictive because it does not always correlate to other microbial groups which may be present in fresh vegetables.

Therefore, for a more exhaustive evaluation of the hygienic quality of the vegetables other guidelines were also referred to, in particular, to the French CNERNA-CNRS (1996) and British PHLS (Gilbert et al., 2000), which consider several microbiological parameters (Table 2). The CNERNA-CNRS guidelines provide for aerobic colony count, lactic acid bacteria and yeasts. Aerobic colony count is useful for indicating the overall microbial quality of a food product; generally it does not relate to food safety hazards but acts as an indicator for food quality and shelf-life duration. Lactic acid bacteria and yeasts, when present in high numbers, can contribute to spoilage and cause unpleasant odours due to the production of ethanol, organic acids, esters and CO2 (Babic et al., 1992; Fleet, 1992).

Considering aerobic colony count (Table 3), the values ranged from 105 to >108 CFU/g on the first day and on the last day of the shelf-life, but the samples with the highest values (>108 CFU/ g) increased from 6 (10.7%) to 14 (25.0%) for mesophiles and from 6 (10.7%) to 24 (42.8%) for psycrophiles at the expiry date.

Lactic acid bacteria levels were lower. In fact, they ranged from 20 to 107 CFU/g on the first day of production and from >105 to 108 CFU/g on the last day. The growth of yeast during the shelflife was limited; in fact, the initial and final levels ranged from <20 to 106 and from 20 to 107 CFU/g, respectively.

SHELF-LIFE

Table 3 Viable counts (CFU/g) of various bacterial groups detected in ready-to-eat vegetable salads during shelf-life.

Microorganisms

ND* To

<20 T1

To

T1

To

20-102 T1

Mesophiles Psycrophiles Lactic acid bacteria Sporeformers Enterobacteriaceae E. coli S. aureus

9 16.0% 16 28.5% 47 83.9% 20 35.7%

16 14 28.5% 25.0% 12 2 21.4% 3.5% 40 5 71.4% 8.9% 12 14 21.4% 25.0%

5 8.9%

5 8.9% 8 14.2%

2 3.5% 22 18 11 39.2% 32.1% 19.6% 14 25.0% 4 12 7.1% 21.4% 9 13 15 16.0% 23.2% 26.7%

Pseudomonas spp.

Yeasts Moulds

11 19.6% 4 13 7.1% 23.2%

1 1.7% 5 8.9%

>102-103 To T1

>103-104 To T1

>104-105 To T1

>105-106 To T1

>106-107 To T1

>107-108 To T1

>108 To T1

6 3 38 13 6 26 6 14 10.7% 5.3% 67.8% 23.2% 10.7% 46.4% 10.7% 25.0% 14 30 6 32 6 24 25.0% 53.0% 10.7% 57.1% 10.7% 42.8% 12 28 6 5 11 6 14 3 17 8 21.4% 50.0% 10.7% 8.9% 19.6% 10.7% 25.0% 5.3% 30.3% 14.2% 9 5 6 2 16.0% 8.9% 10.7% 3.5% 12 18 4 2 5 13 3 11 21.4% 2.1% 7.1% 3.5% 8.9% 23.2% 5.3% 19.6% 4 7.1% 9 20 16.0% 5.7% 4 16 7 25 9 3 22 8 10 8 7.1% 28.5% 12.5% 44.6% 16.0% 5.3% 39.2% 14.2% 17.8% 14.2% 9 3 16 27 10 16 5 5 4 16.0% 5.3% 28.5% 48.2% 17.8% 28.5% 8.9% 8.9% 7.1% 15 25 8 15 4 3 7 26.7% 44.6% 14.2% 26.7% 7.1% 5.3% 12.5%

*Not Detected.

bic colony count increased to 24 (42.8%), with 8 (14.2%) and 9 (16.0%) unsatisfactory sam-ples for lactic acid bacteria and yeasts, respectively. As reported in the literature (Bracket, 1987); Barriga et al., 1991), the lesser increase of lactic acid bacteria and yeasts could be due to competition with

Based on CNRNA-CNRS microbiological criteria (Table 4), all three parameters were satis-factory or acceptable for most samples (about 75%) analysed on the ďŹ rst day of production. Considering the results obtained on the last day of storage, the numbers of unsatisfactory samples for aero-

other microorganisms which can grow rapidly at refrigeration temperatures.

Considering the typologies, only typology 1, supplied by manufacturer A, met the acceptability criteria for all three indices in all samples. In contrast, the most contaminated samples were

Table 4 Microbiological quality of ready-to-eat vegetable salads based on CNERNA-CNRS guidelines.

Typology

Aerobic colony count satisfactory

To 1 2 3 4 5 6 7 Total

acceptable unsatisfactory

To

To

3 (37.5%) 5 (62.5%) 1 (12.5%) 7 (87.5%) 5 (62.5%) 3 (37.5%) 7 (87.5%) 1 (12.5%) 4 (50.0%) 4 (50.0%) 1 (12.5%) 7 (87.5%) 1 (12.5%) 3 (37.5%) 4 (50.0%) 6 (10.7%) 38 (67.8%) 12 (21.4%)

Lactic acid bacteria unsatisfactory satisfactory

T1

4 (50.0%) 6 (75.0%) 7 (87.5%) 6 (75.0%) 2 (25.0%) 3 (37.5%) 24 (42.8%)

To 2 (25.0%) 2 (25.0%) 3 (37.5%) 3 (37.5%)

acceptable

To

6 (75.0%) 3 (37.5%) 4 (50.0%) 3 (37.5%) 4 (50.0%) 2 (25.0%) 5 (62.5%) 2 (25.0%) 3 (37.5%) 14 (25.0%) 28 (50.0%)

Yeasts unsatisfactory unsatisfactory satisfactory

To

T1

3 (37.5%) 1 (12.5%) 2 (25.0%) 4 (50.0%) 1 (12.5%) 3 (37.5%) 14 (25.0%)

3 (37.5%) 1 (12.5%) 4 (50.0%)

8 (14.2%)

To

acceptable

To

unsatisfactory unsatisfactory

To

7 (87.5%) 1 (12.5%) 3 (37.5%) 2 (25.0%) 3 (37.5%) 2 (25.0%) 2 (25.0%) 4 (50.0%) 1 (12.5%) 7 (87.5%) 1 (12.5%) 3 (37.5%) 4 (50.0%) 6 (75.0%) 2 (25.0%) 5 (62.5%) 1 (12.5%) 2 (25.0%) 25 (44.6%) 16 (28.5%) 15 (26.7%)

T1

2 (25.0%) 2 (25.0%) 1 (12.5%) 3 (37.5%)

9 (16.0%)

Italian Food & Beverage Technology - LV (2009) march -

31

SHELF-LIFE

flora in any of the samples examined and are correlated with the absence of enteric pathogens such as Salmonella, Vibrio, etc.

However, considering the results on the last day of storage, unsatisfactory levels were found in all the samples for aerobic colony count, in 24 samples (42.8%) for Enterobacteriaceae and in 4 samples (7.1%) for E. coli.

Finally S. aureus, included as a pathogen in the PHLS guidelines, was satisfactory in 34 (60.7%) samples, acceptable in 13 samples (23.2%), and unsatisfactory in 9 samples (16.0%) on the first day of production. Growth during the storage time caused the number of unsatisfactory samples to increase to 20 (35.7%). In any case the levels were always in the >102-103 CFU/g range (Table 5).

These loads make such products unlikely sources of food poisoning. In fact, intoxication can take place following the ingestion of

found in typology 5, supplied by manufacturer B, with 50% of the samples exceeding the limits set for the three parameters.

As hygienic quality indices, the PHLS guideline criteria include the aerobic colony count, Enterobacteriaceae, E. coli and Listeria spp.

The number of samples with satisfactory or acceptable values of total aerobic count was the same according to the French criteria when the foods were examined on the same day of production (Table 5). Good results were obtained for faecal indicators. In fact, Enterobacteriaceae were at satisfactory levels in 32 (57.1%) samples, acceptable in 16 (28.57%) and unsatisfactory in 8 (14.28%). Very good results were obtained for E. coli, which was satisfactory in 52 (92.8%) samples and acceptable in 4 (7.1%). The presence of faecal indicators at lower levels than aerobic colony count indicates that they were not the dominant

concentrations of enterotoxins which are produced only after a strong growth of the bacterium up to 106 cell/g or more in food kept at room temperature for at least 10-20 h (Krämer and Cantoni, 1994).

Considering the various typologies, only typology 6, supplied by manufacturer B, met the acceptability criteria for all four parameters in all samples throughout the storage time.

Regarding the other microorganisms investigated (Table 3), sporeformers were found at low levels; in fact, they were not detected in 9 (16.0%) and 16 (28.5%) samples at the first and last day of storage, respectively. In the other samples, they ranged from <20 to 104 CFU/g both at the first and last day. Moulds were absent in 5 (8.9%) samples on the first day of storage, present in very low numbers in 13 (23.2%) samples, while in about 30% they exceeded the

Table 5 Microbiological quality of ready-to-eat vegetable salads based on PHLS guidelines.

Typology

satisfactory

N 1

To T1 2 To T1 3 To T1 4 To T1 5 To T1 6 To T1 7 To T1 Total To T1

Enterobacteriaceae

Aerobic colony count

%

3 37.5 1 12.5

acceptable

N

%

5

62.5

7

87.5

5

62.5

7

87.5

4

50.0

1 12.5

7

87.5

1 12.5

3

37.5

6 0.71

38

47.8

unsatisfactory

N

%

8

100

8 3 8 1 8

100 37.5 100 12.5 100

8 8 5 8 12 56

satisfactory

N

%

5 5 5 4 6

62.5 62.5 62.5 50.0 75.0

6

75.0

4 3 6

50.0 37.5 75.0

100 100 50.0 100 21.4 100

32 57.1 12 21.4

32 - Italian Food & Beverage Technology - LV (2009) march

acceptable

N

%

1 3 3 2 6 4 2 1 1 4 4 2 3 16 20

12.5 37.5 37.5 25.0 75.0 50.0 25.0 12.5 12.5 50.0 50.0 25.0 37.5 28.5 35.7

Escherichia coli

unsatisfactory

N

%

3 37.5 2 25.0 1 12.5 2 4 6 1 7

25.0 50.0 75.0 12.5 87.5

1 12.5 5 62.5 8 14.2 24 42.8

satisfactory

N

%

8 8 8 5 8 6 4 1 8 5 8 8 8 7 52 40

100 100 100 50.0 100 75.0 50.0 12.5 100 50.0 100 100 100 87.5 92.8 71.4

acceptable

N

%

3

37.5

2 4 3

25.0 50.0 37.5

3

37.5

1 12.5 4 7.1 12 21.4

Staphylococcus aureus

unsatisfactory

N

4

4

%

50.0

7.1

satisfactory

acceptable

unsatisfactory

N

%

N

%

N

%

4 3 8 4 7 4 4 2 3 2 8 6

50.0 37.5 100 50.0 87.5 50.0 50.0 25.0 37.5 25.0 100 75.0

2 2

25.0 25.0

2 3

25.0 37.5

2 1 1 1 1 1

25.0 12.5 12.5 12.5 12.5 12.5

2

25.0

3 3 5 4 6

37.5 37.5 62.5 50.0 75.0

34 21

60.7 37.5

2 8 7 13 15

25.0 100 87.5 23.2 26.7

1 12.5 9 16.0 20 35.7

SHELF-LIFE

limit values provided for fresh vegetables to be eaten uncooked by the REGION FRIULI-VENEZIA GIULIA GUIDELINES (1997).

Finally, Pseudomonas spp., present at high concentrations (>105-107 CFU/g) in 11 (19.6%) samples on the first day, reached values >107108 CFU/g in 8 (14.2%) samples at the end of the storage time.

High numbers of pseudomonads are undesirable because they are often responsible for spoilage of fresh vegetables due to the production of pectinolytic enzymes which cause a breakdown of the peptic polymers in plant cells (Membré and Burlot, 1994).

In conclusion, the absence of pathogens and the low incidence of E. coli indicate that the overall agricultural, harvesting and production practices were good.

However, the presence of a saprophytic microflora at high levels in a fair number of the samples, on the first day of production, points out the importance of the manufacturers selecting high quality raw materials. Furthermore, the existing sanitisation and conservation processes reduce, but do not eliminate the original microflora, which can grow during storage and cause deterioration.

More efficient technologies that kill the naturally occurring microorganisms are needed to improve the shelf-life of the ready-to-eat vegetable salads. This could also provide greater safety for consumers and economic advantages for manufacturers and retailers. Finally, the fact that E. coli is the only parameter provided by the EC guidelines is insufficient to assess the hygienic quality of ready-to-eat vegetables. According to this criterion all samples tested were satisfactory, while

the evaluation of the other microbiological parameters clearly indicated a number of unsatisfactory samples. Therefore it would be opportune to include other microbiological indicators in the European guidelines following the example of other guidelines.

REFERENCES Ahvenainen R. 1996. New approaches in improving the shelf-life of minimally processed fruit and vegetables. Trends Food Sci. Tech. 7: 179.

Aycicek H., Cakiroglu S. and Stevenson T.H. 2005. Incidence of Staphylococcus aureus in ready-to-eat meals from mili-tary cafeterias in Ankara. Food Control 16: 531.

Babic I., Hilbert G., Nguyen-the C. and Guirand J. 1992. The yeast flora of stored ready-to-use carrots and their role in spoilage. Int. J. Food Sci. Tech. 27: 473.

Barriga M.I., Trachy G., Willenot C. and Simard R.E. 1991. Microbial changes in shredded iceberg lettuce stored under controlled atmosphere. J. Food Sci. 56: 1586.

Beauchat L.R. 1996. Pathogenic microorganisms associated with fresh produce. J. Food Protect. 59: 204.

Bracket R.E. 1987. Microbiological consequences of minimally processed fruits and vegetables. J. Food Quality 10: 195.

CNERNA-CNRS 1996. Produits de la IV gamme. In “Jour J. La Qualité Microbiologique des Aliments (maîtrise et critères)”. p. 73. Po lytechnic, Paris, France.

Fleet G. 1992. Spoilage yeasts. Crit. Rev. Biotechnol. 12: 1.

Food Standards Australia New Zealand Guidelines for the microbiological examination of ready-to- eat foods. December 2001, Australian, New Zealand. www. foodstandards.gov.au/newsroom/publica tions/guidelinesformicrobi1306.cfm Accessed 06/03/2007.

Galli A. and Bertoldi B. 1998. “Igiene degli Alimenti e Haccp”. EPC LIBRI s.r.l., Rome.

García-Gimeno R.M. and Zurera-Cosano G. 1997. Determination of ready-to eat-vegetable salad shelf-life. Int. J. Food Microbiol. 36: 31.

Gilbert R.J., de Louvois J., Donovan T., Little C., Nye K., Ribeiro C.D., Richards J., Roberts D. and Bolton F.J. 2000. Guidelines

for the microbiological quality of some ready-to-eat foods samples at the point of sale. PHLS Advisory Committee for Food and Dairy Products. Commun. Dis. Public Health 3: 163.

Guerzoni M.E., Giannotti A., Corbo M.R. and Sinigaglia M. 1996. Shelf-life modelling for fresh-cut vegetables. Posthar-vest Biol. Tec. 9: 195.

Kelly W.J., Asmundson R.V. and Huang C.M. 1996. Isolation and characterization of bacteriocin-producing lactic acid bacteria from ready-to-eat food products. Int. J. Food Microbiol. 33: 209.

King A.D., Magnuson J.A., Török T. and Goodman N. 1991. Microbial flora and storage quality of partially processed lettuce. J. Food Sci. 56: 459.

Krämer J. and Cantoni C. 1994. “Alimenti – Microbiologia e Igiene”. OEMF spa.

Organizzazione Editoriale Medica Farmaceutica spa, Milan, Italy.

Li Y., Bracket R.E., Shewfelt R.L. and Beauchat R.L. 2001. Changes in appearance and natural microflora on iceberg lettuce treated in warm, chlorinated water and then stored at refrigeration temperature.

Food Microbiol. 18: 299.

Linee Guida Regione Friuli-Venezia Giulia.

Limiti di cariche microbiche consigliate negli alimenti con particolare riguardo alla ristorazione collettiva. 1997. Igiene Alimenti e Igiene Ambientale, p. 35.

Milan, Italy.

Little C.L., Monsey H.A., Nichols G.L. and de Louvois J. 1997. The microbiological quality of refrigerated salads and crudités.

PHLS Microbiology Digest. 14: 142.

McMahon M.A.S. and Wilson I.G. 2001.

The occurrence of enteric pathogens and Aeromonas species in organic vegetables.

Int. J. Food Microbiol. 70: 155.

Membré J.M. and Burlot P.M. 1994. Effects of temperature, pH, and NaCl on growth and pectinolytic activity of Pseudomonas marginalis. Appl. Environ. Microbiol.

60: 2017.

Nguyen-the C. and Carlin F. 1994. The microbiology of minimally processed fruits and vegetables. Crit. Rev. Food Sci. 34: 371.

Pianetti A., Sabatini L., Bruscolini F., Chiaverini F. and Cecchetti G. 2004. Faecal contamination indicator, Salmonella, Vibrio and Aeromonas in water used for the irrigation of agricultural products.

Epidemiol. Infect. 132: 231.

Pingulkar K., Kamat A. and Bongirwar D. 2001. Microbiological quality of fresh leafy vegetables, salad components and ready-to-eat salads: an evidence of inhibition of Listeria monocytogenes in tomatoes.

Int. J. Food Sci. Nutr. 52: 15.

Regolamento (CE) n. 2073/2005 della

Italian Food & Beverage Technology - LV (2009) march -

33

SHELF-LIFE

Commissione del 15 novembre 2005 sui criteri microbiologici applicabili ai prodotti alimentari. Gazzetta Ufficiale della Commissione Europea. L.338/1.

22-12-2005, Bruxelles.

Sagoo S.K., Little C.L. and Mitchell R.T. 2001. The microbiological examination of ready-to-eat organic vegetables from retail establishments in the United King-

dom. Lett. Appl. Microbiol. 33: 434.

Sagoo S.K., Little C.L., Ward L., Gillespie I.A. and Mitchell R.T. 2003. Microbiological study of ready-to-eat salad vegetables from retail establishments uncovers a national outbreak of salmonellosis.

J. Food Protect. 66: 403.

Sizmur K. and Walke C.W. 1988. Listeria in pre-packed salads. The Lancet I: 1167.

www.wolhfarth.it - info@wolhfarth.it

34 - Italian Food & Beverage Technology - LV (2009) march

Varoquaux P. and Mazollier J. 2002. Overview of the European fresh-cut produce industry. In “Fresh-Cut Fruits and Vegetables: Science, Technology, and Market”. O. Lamikanra (Ed.) p. 21. CRC Press Boca Raton, London, New York, Washington D.C. www.agricoltura.regione.lombardia.it Accessed 29/05/07.

FOOD PROCESSING

DEEP FREEZING PROCESS UNITS Since its opening in 1980, Tecnopool has fine-tuned a unique conveying-belt system: the belt Anaconda, entirely made of stainless steel, allows the realisation of a continuous system with electronic speed control to start the conveying, with variable speed in curves, upgrade and downgrade or in spirals, of any packaged or loose product that can be belt-conveyed, such as: bread, pizza, cakes, meat, seafood, vegetables, fruit, etc.

Tecnopool spirals or race-tracks enable inlet and outlet operations in any position and height desired. Plants can be supplied with chambers of different thickness and grades of isolation which, together with thermal treatment units, can convey, cool, deep-freeze, proof, pasteurise, season and heat according to production requirements. Depending on the appli-

cation to be performed, the belt can be supplied with both stainless steel and plastic grids, ideal for work temperatures from 40° to +120°C. Without the usual drum spirals, Tecnopool plant systems enable the passage of the air on the product in such a way as to optimise the various thermal treatments. This special characteristic makes cleaning much easier.

Tecnopool’s latest creation is the belt T-Worth which runs on tracks without any lubrication.

This is a new stainless steel bar belt with special mesh whose main features are: special elements in self-lubricating plastic are inserted into the meshes which will then become the shoe in the lower part that makes the belt run on the guides, while in the upper part they perform a containing function; drawing is characterised by particular plastic wheels which not only

Detail of Compact Omnia plant for deep freezing process (Tecnopool).

36 - Italian Food & Beverage Technology - LV (2009) march

reduce noise and friction, but also allow maintenance to be carried out simply and quickly thanks to a special connection/release system.

Tecnopool has dealt with the deep-freezing sector by making highly innovative processing lines. The deep-freezing process, particularly suitable for the processing of a wide range of products, is performed inside cold-storage cabinets with insulated walls whose thickness depends on the internal temperature required. Cold-storage cabinets are equipped with suitable evaporator units capable of providing an efficient exchange of heat for rapid deepfreezing of products and producing homogeneous storage conditions inside.

Tecnopool has decided to focus on Compact Omnia, a small machine that represents a compact and simple technical solution that brings about innumerable advantages.

The pre-assembling and pre-final test already carried out in the company production plant allow a drastic reduction of time during the machinery startup phases. Thanks to the minimum size it presents an extreme easiness of transport and of positioning inside the final production unit. It is easy to move in the cases in which, due to the success of new production requirements, it is necessary to change the position of the machinery in the factory layout.

Thanks to the ergonomic con-

figuration of the control panel it is possible to manage and inspect the total process with some simple operations. The data management system can also be custom-designed according to the customer production requirements with a touchscreen display and with a PLC system.

Compact Omnia is the technical solution which can be easily integrated in any production line, also including pre-existing ones. The maintenance of high hygienic and cleaning levels is made easier by the particular supporting structure of the spiral which, being integrated devoid of those reticular elements typical of the traditional systems, allows access to its inside, making inspection easier on the hidden points. Moreover, hygiene is guaranteed by the modular automatic washing system of the belt and of the insulated cabinet. Furthermore, the shape of the stainless steel profiles and supports used prevent any type of stagnation of dirt, making its elimination easy.

Compact Omnia is an extremely flexible system which allows a great number of technical solutions, each of which realized according to customer requirements.

(Tecnopool - Via Buonarroti 81 - 35010 S. Giorgio in Bosco - PD - Italy - Tel. +39 049 9453111 - Fax +39 049 9453100 - e-mail: info@ tecnopool.it)

VOMM TURBO-TECHNOLOGY Since 1969 Vomm Impianti e Processi designs and manufacturers continuous plants for food, chemical and pharmaceutical industries. The continuous Turbo-Technology is applied to different continuous processes and among them the thermal treatment of flours by using the “Cereal” line composed of turbo-cooker and turbo-dryer. They are cylindrical horizontal modules, equipped with a coaxial jacket for the circulation of thermal fluid (steam or thermal oil). The continuous and gravimetric metering units allow to feed the raw materials in a constant and precise way inside the modules where a special shaft centrifuges them on the internal wall as a thin and turbulent film.

The combination of two plants permits to obtain the maxi-

mum flexibility to modify the characteristics of the flour under perfectly controlled conditions. It is possible to operate several thermal processes on flours: precooking (to obtain cold high viscosity flours, batter flours etc. as starch re-placer in sauces, soups, hamburgers, sausages, dairy products and as binding for bread coating); the inactivation/gluten modification (to obtain hot viscosity for biscuit flours, sponge cake, wafer, soups etc.); the enzymatic inactivation (to extend shelf life of bran and germ); toasting of flour, bran and germ to improve taste, colour and crispiness; the pasteurization and drying to obtain flours with the required final moisture degree without modification of the functional, colour and

particle-size characteristics.

(Vomm Impianti - Via Curiel 252 - 20089 Rozzano - MI -

Italy - Tel. +39 02 57510808 - Fax +39 02 57510909 e-mail: vomm@vomm.it)

Cereal line composed of turbo-cooker and turbo-dryer (Vomm Impianti).

MULTIPURPOSE PROCESSING TOOL On the market for 30 years, Roboqbo represents at the Anuga FoodTec show the range of Universal Cutters QBO, the multifunctional and powerful system for professionals bound to laboratories and industrial companies which need high quality productions with extreme control of the working phases. Even

the Blue Chef professional cutter is represented, with its compact dimensions and flexible equipment, available for every level of professional experience.

The Universal Cutter QBO is a unique tool for kneading, emulsifying, mincing, grinding and cooking up to 120°C. It also allows to concentrate,

working under vacuum or in pressure, and quickly reduce temperature therefore allowing unlimited recipes.

Roboqbo introduces through the QBO line an innovative software which manages all production phases and allows to monitor in real time all cooking and cooling diagrams for HACCP and traceability pur-

poses. On the monitor, all the data related to production cost and energy consumption for each recipe or working process will be shown to the user. The new software allows to remotely transmit data to the technical department for assistance and emergency recovery purposes, while the new LCD panel features interac-

Italian Food & Beverage Technology - LV (2009) march -

37

FOOD PROCESSING

tive recipe menu, automatic request for ingredients during the process phases and also the possibility to create and modify new recipes.

To guarantee the quality and preservation of organoleptic properties of the ingredients processed, preferring a ra-

pid cooking method to the traditional long one or the aggressive magnetic induction, is the secret of Roboqbo’s success.

Universal Cutters QBO are available in different bowl capacity to match different production needs; they are made

of stainless steel AISI 316L. An exclusive 3 year guarantee covering any kind of special assistance is also offered.

(Roboqbo - Via del Lavoro 7/15 - 40050 Argelato - BO - Italy - Tel. +39 051 892483 - Fax +39 051 893162 e-mail: info@roboqbo.com)

READY-MEALS PRODUCTION

tor. Moreover the company meets costumer needs: from the MDP.2 model with just 2 portioning units to the MDP.18 one with 18 portioning units are made to cater for diverse production capacities.

Moriondo boasts a special tradition in fast-mixing centrifugal units: the first machines installed by the company do in fact date back to 1969. At the Ipack-Ima the company will show models that equip both traditional PGF series extruders and the MDG series continuous kneader sheeters. The Velox mixing units are available

adjustments are made solely by means of easy data setting from the touch-screen panel interfaced with the opera-

Ready-meal line equipped with MDP.6 (Moriondo).

Moriondo is an important reality in the pasta making industries. Among the new cooking lines, great success has been achieved in the last few years by the automatic portioning unit mod. MDP for cooked pasta.

The system is extremely versa-

tile and easy to use: it is suitable for any pasta size (short, long and filled), and allows to place the pasta in trays in a fully automatic way. Switching from one size to another (for example from tagliatelle to penne) does not require changing any equipment; all

38 - Italian Food & Beverage Technology - LV (2009) march

VLX mixing unit on PGF extruder (Moriondo).

OFF. MECC. PELLACINI SERGIO & FIGLI S.a.s.

Via Provinciale, 38 43038 Sala Baganza [Parma] Italy Tel. +39 [0521] 833528 Fax +39 [0521] 833859 Website: www.pellacini.com E-mail: info@pellacini.com ●

●

●

FOOD PROCESSING

in various models, from the VLX.1 to the VLX.5.

Moriondo has presented something new to the market for the past five years: the combination of MDG kneader sheeters and VLX quick mixers. The market has welcomed this solution because makes it possible to prepare continuous sheets, starting with the product mixing, in very little space and in a fully automatic way.

Finally Moriondo has added a new MDC model extrusion and deposit system to its tra-

ditional filling extruder, in the LCM cannelloni line. This features “vacuum” operation and makes it possible to work any kind of product without difficulty. The unit has been made to ensure easy, fast and complete dismantling of all parts, which makes for more accurate cleaning of each single component.

(Moriondo - Via Piave 15 20045 Besana Brianza - MI Italy - Tel. +39 362 995110 - Fax +39 0362 996300 e-mail: moriondo@moriondo. com)

LCM line (Moriondo).

DOSING AND FILLING SYSTEMS Karr Italiana is a company specialized in the design and construction of volumetric dosing and filling units and machines, with more than forty years of experience. Metering and filling with precision liquid, dense and pasty products ensuring quality and repetition of results; this is its business card.

Karr Italiana’s products are characterized by the simplicity and compactness of the lines, the maximum versatility, accuracy and reliability in dosage, the great care given to every detail and materials and components of absolute excellence.

The range of dosage covered by the volumetric units and machines goes from 0.5 to 5,000 cm3, dose adjustment

is simple and precise as well as adjustments of the speed of delivery and aspiration of products, wide flexibility with interchangeable accessories to meet the needs of both small and large production.

Among the most relevant news in evidence, is the electronic depositor that is primarily addressed to manufacturers of automatic packaging lines, the company’s work is focused on solutions that ensure high performance and at the same time that can be integrated with increasingly popular electronic control systems. With this dosing filling unit, in particular, it is possible to intervene directly from the control panel, quickly and easily, on all the working parameters, size change,

40 - Italian Food & Beverage Technology - LV (2009) march

filling speed adjustment and management of CIP cleaning cycles.

The transfer pump pneumatic working is characterized by big passage diameters and allows the treatment of difficult products without causing any

damage or alteration even with large solid pieces in a suspension.

(Karr Italiana - Via Palermo, 29 - 20090 Assago - MI - Italy - Tel. +39 02 45712849 - Fax +39 02 45707603 e-mail: karrit@tin.it)

Transfer pump mod. 9 LT (Karr Italiana).

TMCI PADOVAN AT ANUGA FOODTEC TMCI Padovan is the reference technological partner for the food and beverage industries.

A high level of specialization, a strong dedication to innovation and a natural commitment to competitiveness are the distinguishing features of the Group.

Its business philosophy aims to offer a complete range of products thanks to the 360° expertise and know-how in the pro-

cessing sector that the company has developed during decades of activity.

TMCI Padovan consists of four specializations: wine and food processing industries (TMCI Padovan); packaging for the food industry (Newpack Division); margarine, bakery, gelatine, cocoa, pastry and confectionary industries (Chemtech) and beer industry (Brewtech).

Different specialized technologies are integrated together thanks to an optimized use of resources with a view to creating a perfect synergy of knowhow, research and development. This allows the Group to successfully meet the requirements of an increasingly competitive international market with its turn-key plants and solutions suitable for different pro-

cessing stages, including vinification, filtration, stabilization, refrigeration, aseptic filling, etc., up to final packaging.

At Anuga FoodTec, TMCI Padovan Chemtech shows its new Chemetator, the high pressure scraped surface heat exchanger for margarine and fats. The latest Series 4 meets the exacting requirements of modern day shortening, margarine and dairy spread producers. The chilling tube, gearbox and motor together with local refrigeration fittings are enclosed and isolated to keep the processing ar-

Italian Food & Beverage Technology - LV (2009) march -

41

FOOD PROCESSING

ea clean and dry. The units feature a modular design and can be stacked as required to maximise factory floor space utility. Each Chemetator tube has its own refrigeration system and drive to give the most process flexibility. Chemetator units can be mounted with worker units on a single, common frame to further suit customer requirements. These systems give the producer the best in flexible production capability. Chemtech technology caters for a diversity of formulations, enabling the discerning processor to vary both feedstock and finished product, should market conditions or consumer requirements dictate. Without exception, this flexibility assures a perfect formulation of high quality edible products from vegetable or diary sources.

In addition, TMCI Padovan, Newpack Division, proposes its best-selling machines for the packaging sector: the Newpack thermoforming machines. It has a well-consolidat-

Chemtech’s Chemetator heat exchanger for margarine and fats (TMCI Padovan).

ed technology that can easily meet the wide range of needs of the liquid food sector and allows a rapid transition from the initial product to the distribution. By simply adding a processing line to the machine that can autonomously divide into portions, create the packaging and fill it, it is possible to have a fully-fledged system that is efficient and not expensive, if compared with those

Aseptic form-fill-seal plant (TMCI Padovan).

42 - Italian Food & Beverage Technology - LV (2009) march

now on the market. A team of experts is available to design containers with appropriate shape and size for easy customisation along the lines of the most creative marketing proposals.

The TMCI solution became the affordable process for high profit with an important added value for customers because the high margins obtained with the form-fill-seal system by

Newpack have a remarkable impact on the process cost of customers that choose it. The results are evident both for the most demanding and for those who need easy solutions with high profitability.

(TMCI Padovan - Via Caduti del Lavoro 7 - Z.I. - 31029 Vittorio Veneto - TV - Italy - Tel. +39 0438 4147 - Fax +39 0438 501044 - e-mail: pado van@tmcigroup.com)

BULK BAG UNLOADING SYSTEM, FEEDING MIXER AND PACKAGING A foreign customer, working in the confectionery/bakery industry, set to expand his production range, has commissioned Cavicchi Impianti for the design and construction of a complete system for the production of powder ice-cream bases. The market for this product is constantly developing and well-known to Cavicchi Impianti, who has amongst its custom-

ers some of the most famous, internationally known, producers of these powders.

A plant has been designed to feed automatically the three products that the customer wanted to utilize for the bases: dextrose, powder milk and powder vegetable fats.

Dextrose, powder milk and powder vegetable fats reach the customer in bulk bags and

are stocked near the unit. With the use of three bulk bag unloaders BBV/AP, the three products are transferred to three ďŹ&#x201A;exible conveyors mod.

TS. The conveyors feed a mixer MOR 55 located on loading cells. Thanks to an electronic weighing instrument, and by means of an electrical control panel, the customer is able to set and adjust the percentages

of the products required. Thereafter the mixer MOR 55 carries out the mixing of the powders.

The customer also required that the mixed product was packed into 1, 2.5, and 5 kg bags with a semi-automatic packaging machine; a ďŹ&#x201A;exible conveyor TS has been connected to the mixer. The mixed product is transported to a semi-automatic packaging unit STIL/

Italian Food & Beverage Technology - LV (2009) march -

43

FOOD PROCESSING

CD. This machine has reduced dimensions, can be easily positioned near any other unit, and has been designed to ďŹ ll the various types of containers with high weighing accuracy. This system, completely designed to satisfy highly specialized requirements, is extremely compact and versatile; with a few little changes this system may, in future, feed an automatic bagďŹ lling unit with no problems.

(Cavicchi Impianti - Via Matteotti 35 - 40055 Villanova di Castenaso - BO - Italy - Tel. +39 051 6053164 - Fax +39 051 780647 - e-mail: cavic chi@cavicchiimpianti.com)

Plant emptying big bag, transport, mixing, weighing and packaging with semiautomatic STIL/CD (Cavicchi Impianti).

AUTOMATIC STORAGE PLANT Icam is specialized in automatic storage and ďŹ ling systems design and manufacturing. During Ipack-Ima the company pro-

poses a new solution, Compatta, a high density storage system made up of racking mounted on mobile bases that run on

Automatic storage plant (Icam).

44 - Italian Food & Beverage Technology - LV (2009) march

rails. It is a great new concept of space solution because it allows to reduce over 40% of the warehouse area, increasing the storage capacity up to 100%.

The fundamental aim of Compatta is to take advantage of the free spaces using only one aisle for the material handling, duplicating the capacity of storage compared to traditional shelves, avoiding the building of new warehouses.

Depending on the structure the storage system of Icam can accomplish different typologies of storage, with pallet rack to store pallet, metallic containers, cantilever racking for long length and cumbersome pieces, multiple shelves for odds and ends or loose material and for coils.

The particularity of Compatta is given by its bases. They are designed in function of the size and weight of the loading unit, and adapt themselves to the storage of each product and to every kind of environment even with pillars.

Two models, LB and MR, are proposed. The capacity and the number of wheels determine the capacity of each span. For small storage systems containing light materials, the handwheel version is advisable while most of the systems have an electro-mechanically movement. The mobile racking is controlled by inverters which ensure gradual starts and stops to avoid sudden and dangerous rebounds and to achieve a

bigger speed to reduce waiting times. Each system has at least two guide rails to guarantee the alignment of the bases and one or more wrapping rails, embedded in the floor that allow the movement of the trolley wheels.

Compatta can be installed in industrial environments with controlled temperature (up to 40°C): the increased storage capacity is directly reflected both on the investment of the cold room and on energy saving. Moreover each system can have some optional

features that improve its use.

Icam adopts high safety standards: the care of the materials and the safety of the operator are guaranteed by photoelectric barriers positioned on the entrance of the system, which register both the entry and the exit of the operator. In the presence of an obstacle inside the service aisle other photocells placed along the mobile bases intervene and stop its displacement immediately. The operator gives the consent for any movement by using the proper push-

button positioned on the control panel. In addition, the flashing lights and the beepers indicate that the warehouse system is in motion.

Compatta is managed by a dedicated software compatible with the Microsoft Windows Platform. Two versions are proposed; Quickly allows to carry out particular handling operations, pallet insertion and removal from the storage system and Icam Console manages in a more complete way the remaining operation of the stor-

age system (barcode capture stock memorization, mapping of the places, data saving). The h24 self-diagnostic remote-controlled service is guaranteed; the service constantly checks a series of functioning parameters and in case of breakdown or exceeding warning levels links the storage system directly with the service centre.

(Icam - S P 237 km 17,800 - 70017 Putignano - BA - Tel. +39 080 4911377 - Fax +39 080 4911529 - e-mail: icam@ icamsrl.it)

Up grading of existing plants to ATEX

Italian Food & Beverage Technology - LV (2009) march -

45

MILK AND CHEESE EQUIPMENT

MILK PROCESSING Pietribiasi Michelangelo was established at the end 1970 in a period of strong growth and in a market niche with a strong demand. Today the name is among the more wellknown in the dairy sector and the company is internationally acknowledged, particularly in the realization of “turnkey” projects, and in the specific processing sectors, such as production of cheeses, pasteurization and packaging.

Its long lasting cooperation with many European organizations and companies, the specialized knowledge in dairy sector processing, equipment

and technologies, skilled level of staff operating in the company, a flexible and friendly management has been the powerful basis of the success of the Michelangelo Pietribiasi company.

The Pietribiasi division covers research, project design and supplying complete systems for the process of milk (HTST, HHTST, ESL, UHT) cream, fermented products from milk process (yoghurts in the various known versions, sour cream, Smetana, kefir, leben, etc.), fresh soft cheeses, as well semi and hard cheeses, “pasta filata-pizza cheese” (such as moz-

zarella, kashkaval, etc.) and other products processed from cow, sheep and goat milks.

The company can cover all equipment needs from small to bigger plants.

Pietribiasi designs and produces plate and tubular heat exchangers for pasteurization and thermal treatment (cooling and/or heating) of different liquid foods (milk, cream, ice-cream mix, fruit juice, egg mixtures, beer, wine and many others). These kinds of plants are “tailor-made” and designed according to specific customer requirements. New on the market is the offer of

Automatic plant for milk pasteurization, homogenization and standardization (Pietribiasi).

46 - Italian Food & Beverage Technology - LV (2009) march

water and liquid treatment and membrane filtration.

The company is also known and appreciated for: batch pasteurizers; discontinuous cream pasteurizers; butter churns (available in a wide range of models from 20 to 3,000 L total capacity); semi-automatic butter forming machines; automatic forming/wrapping/sealing machines for butter bricks.

At Anuga FoodTec an automatic plant for milk pasteurization, homogenization and standardization is on display. It is composed of: constant level tank; sanitary centrifugal pump; flow meter and flow regulation

valve; degazing unit; plate heat exchanger; holding pipe; deversion valves group; hot water preparation unit; tubu-

lar base frame; homogenizer; centrifugal separator; stainless steel control panels.

The plant is also available with

double on line filter, PLC, and in accordance to 3A rules.

(Pietribiasi - Via Del Progresso 12 - 36035 Marano Vicenti-

no - VI - Italy - Tel. +39 0445 621088 - Fax +39 0445 621631 - e-mail: pietribiasi@ pietribiasi.it)

PASTA FILATA CHEESE PRODUCTION Easiness of use, productive output increase and the possibility to pasteurize the processed raw material are some of the advantages than can be obtained using a steam injection stretching machine. The combination of two machines allows the achievement of a pasta filata cheese continuous production process.

Almac, a company active in the designing and construction of machines, plants and automation for the pasta filata cheese industry, presents the stretching machine mod. FV 1200 which is conceived for the production of pasta filata cheeses using raw materials such as industrial curds, fresh curds and food ingredients.

The raw material is directly introduced into the processing chamber and is subject to the combined action of two counter-rotating augers and ten steam injectors. As soon as the mixture reaches the desired features, passing from a starting coarse and discontinuous structure to a final fibrous and continuous one; it is automatically discharged by the pushing of two augers. The machine is equipped with a double bottom provided with an

air filled double jacket to insulate the processing chamber and for keeping the dough temperature (detected by a thermal probe) constant. This allows the production of mozzarella, pizza cheese, scamorza, provole as well as melted cheeses and foodstuffs.

The FV 1200 is completely built in Aisi 304 stainless steel and the plastic materials are certified for food use. The processing section and the augers are coated with a non-stick material. The screws are all equipped with an independent motorization with speed variator and they can rotate either in the same direction or one opposite to the other, according to specific needs, with their rotation speed adjusted by an inverter.

avoids the preparation of the stretching water, with a consequent undoubted energy saving, while the combined action of the steam and the augers avoids the need of an eventual curd-cutter, as it shreds the curd in a correct way. The machine offers also the possibility to pasteurize the processed raw material, thus improving the product shelf-life.

INSTALLATION IN THE PRODUCTION LINE Cosimo Dimitri, company quality manager, explains about the case of installing two FV 1200 steam stretchers at the Capaci plant (Sicily – Italy) of the company Latte Puccio that processes and transforms milk and dairy products through a process which passes from re-

THE ADVANTAGE OF A CHOICE Thanks to the presence of ten steam injectors installed in the processing chamber, the FV 1200 steam stretcher allows the production of a cheese with the desired structure and elasticity features, as well as final cheeses with standardized moisture. The use of steam

Complete plant installed at Latte Puccio, equipped with the two steam stretchers mod. FV 1200 (Almac).

Italian Food & Beverage Technology - LV (2009) march -

47

MILK AND CHEESE EQUIPMENT

ceiving the raw material to the processing phases up to the final cheese wrapping and packaging: “Latte Puccio started a technological updating aimed at decreasing the intervention of the operator during the production processes of some lines, in order to obtain the double effect of reducing to a minimum the manipulation of such products, with consequent benefits as regard the risks of contamination, and to use precious human work for other products that need more manual skills and dairy art.

All this without penalizing the high production volumes and without neglecting quality aspects of the products. On the contrary, even higher production standards are guaranteed to the clients thanks to an optimized management of the recipes and to the computerized control able to supply the operator with an immediate pan-

orama of the processing phases status”.

The two Almac machines coupled in a line have allowed to achieve the production of either mozzarella fiordilatte and of foodstuffs/dairy specialties.

LINE CONFIGURATION The process line starts with the loading of the ingredients that, in case of solid ones such as milky curd, butter or margarine (for other dairy products), are loaded onto trolleys placed in a station and aligned with the steam stretcher feeding mouths and discharged all together into the machines. For the charging of the casein used for the production of foodstuffs an emptybag hopper has been installed in a well-dry area separated from the production zones. This hopper represents the first machine of the plant for the casein

Detail of the in-line installation of the FV 1200 steam stretcher (Almac).

48 - Italian Food & Beverage Technology - LV (2009) march

pneumatic transport. The hopper is able to contain 800 kg of casein in such a way as to have an accumulation capacity to satisfy plant needs for a long time, thus without the need of the operator intervention who has to discharge the casein bags into the hopper only (placed on loading cells).

The pneumatic plant, composed of a star-valve, a compressor and a powder recovery system, feeds the two steam stretchers mod. FV 1200 installed in the production lines. The feeding takes place through two cyclones, each one located above the single steam stretcher; furthermore, for avoiding any steam reflux into the cyclone, an auger has been installed for transferring the casein coming from the cyclone to the steam stretcher. As this latter is mounted on loading cells, it is possible to quantify the ingredients introduced into the processing section and to stop their inflow and loading. “The hopper is oversized, consequently the extruder can receive and discharge the whole processing batch from a steam stretcher and, after a prefixed number of minutes, it discharges the processing batch of the second steam stretcher during the loading phase of the first one – Dr. Angelo Amara of Almac explains – Therefore, even if two batch-machines are used which work in a discontinuous way, a continuous working plant has been built”. The plant has an output of 2,500 kg/h and the extruder directly feeds the molding station.

LINE CONTROL AND AUTOMATION The line is controlled by an electrical panel. All the different recipe type can be loaded through a specific software and information is given by a touch-screen panel. A very huge number of recipes can be stored and displayed, thanks to the possibility to enter new parameters and procedures: a password system allows exclusively the production manager to enter the recipes.

For everything pertaining to the electronic part and software, the plant can be also connected through a normal telematic net to a check and assistance system. The processing phase can be performed either in an “automatic” or in a “semi-automatic” way with manual intervention by controlling the operation times, the augers rotation speed and the steam injection time. The “manual” option is exclusively used when particular operations have to be run or when tests on new products are carried out or during the maintenance operations. The plant also features a high flexibility and this almost total automation is confirmed by the fact that it is already set up for the handling of the curd by a pneumatic transport, as well as butter and margarine which are treated by a fat melting system including heated jackets tubes.

(Almac - Via Emilia Est 2009 Loc. Gaggio - 41018 S. Cesario sul Panaro - MO - Italy - Tel. +39 059 938010 - Fax +39 059 938600 - e-mail: info@al macsrl.com)

0850148

TRI 2003 PL

HPB 400

EURO LINE

VINCI 1000

Baguettes

Ciabatta

Breadsticks

Pizzas

Industrial croissant

Handicraft croissant

Puff pastry products

Plant engineering

28066 Galliate (NO) - Italia - Via A. Grandi, 25 (ang. via Ugo Foscolo) - Zona Industriale Peco tel +39 0321 806564 - fax +39 0321 861187 e-mail: commerciale@trivisrl.com - web site: www.trivisrl.com

BREAD AND PASTA

PLANTS AND MACHINERIES FOR PASTA MAKING Sarp, a company specialized for over 20 years in the food field, pays special attention to technological innovation, dynamism and experience.

Thanks to its flexibility and continuous research, Sarp designs and realizes projects suitable for fulfilling any requirement with personalized projects. The best warranty is the increased number of customers in the world.

Twenty years experience in the production of plants and machineries for pasta making

allows Sarp to offer a wide range of products to meet any kind of requirement for fresh, dry, pre-cooked, stuffed and regional typical pasta with or without gluten; the company offers the innovative production of ready meal plants as international exigencies. Moreover, it offers spiral belt conveyors for the thermal treatments of food products, packed and loose, suitable for drying, sterilizing, cooling, freezing or leaving products, such as bread, pasSpiral units for frozen products (Sarp).

Turbo Mixer for pasta production (Sarp).

50 - Italian Food & Beverage Technology - LV (2009) march

ta, meat, cheese and vegetables.

Sarp proposes the Turbo Mixer and a spiral for frozen products as representative products for the two production sections: pasta and spirals production.

The Turbo Mixer could have a production from 200 to 2,000 kg/h of pasta, for all particular needs, with high reduction of purchase expenses. It allows to maintain the colour and organoleptic qualities of the dough without damage for the natural fibres of the food; press, sheeter and forming machines can be joined together.

The Turbo Mixer is complete-

ly made of stainless steel and could be completed with a walkable platform, with the normal safety devices. The centrifugal device has a great importance because it allows the fast mixing and homogenization of the components; every part of this device has an easy cleaning and accessibility. The machine is completed with stainless steel cyclone, volumetric automatic doser and volumetric automatic doser for water/eggs.

The centrifugal device has a zone where the product is stopped for the uniform hydratation of the meal with appropriate liquids. The product is discharged on a contain-

ing belt, made of food-grade plastic material, designed to avoid sideslip. All safety devices are supplied.

Concerning Sarp production of spirals, the new system is designed to answer several customer needs. The spiral for frozen products is made of stainless steel and plastic materials suitable for food products, for high hygienic level and easy maintenance and

cleaning. Thanks to the special design, the core‘s spiral is completely free and the treatment unit can be placed to achieve the thermal exchange between the air and the product with almost 100% efficiency. The machine presents new patented profiles to reduce friction and in the meanwhile allow an optimal cleaning; new patented drive system to improve running of

belt and reduce possible friction; absence of lubrication; new materials that guarantee technical quality and that take advantage of technology for a high production efficiency; employment of new components to give versatility to plants and increase the energetic saving; 10 year guarantee with agreed assistance.

Sarp spirals are designed to

make the machine functional, energy saving, easy cleaning and long lasting.

These machines have very reduced maintenance and in every moment assistance is guaranteed.

(Sarp - Via Montebelluna 43 Loc. S. Andrea O. M. - 31033 Castelfranco Veneto - TV - Italy - Tel. +39 0423 482633 - Fax +39 0423 482468 e-mail: sarp@sarp.it)

SEMIAUTOMATIC BREAD SLICER Brevetti Gasparin proposes the new semiautomatic slicer machine for tables with manual loading of the rolls mod.

1850.

The machine is characterized by gravity feeding through an inclined safety tunnel in Aisi 304 stainless steel, supplied with closure door at the entrance, and the cutting driving head features a plate made of material that is suitable to be in contact with food products; the special cutting moulding assures a perfect result even with soft products. The head with plate is adjustable by a

hand-wheel to obtain the partial cut of the roll, and the thickness can be cut at will; the cut product is stopped at the exit by a door swinging by gravity and it slides slacking outside the tunnel.

The mod. 1850 is particularly strong and steady, assuring a speedy and easy functioning, with the best conditions even when using large products.

(Brevetti Gasparin - Via 1° Maggio 19 Zona Artigianale 36035 Marano Vicentino - VI Italy - Tel. +39 0445 560065 - Fax +39 0445 622484 e-mail: info@gasparin.it)

Semiautomatic slicing machine for bread rolls mod. 1850 (Brevetti Gasparin).

Italian Food & Beverage Technology - LV (2009) march -

51

Since 1920... Machines for the dairy industry

CHEESE GRATER MODEL HP 5,5 Entirely manufactured in AISI 304 stainless steel Autobrake 5,5 hp drive 200/300 kg hourly production

INDUSTRIAL CHEESE GRATER Entirely manufactured in AISI 304 stainless steel Autobrake 15/20 hp drive 1,000/1,500 kg hourly production

CHEESE AUTOMATIC WIRE CUT MACHINE Entirely manufactured in AISI 304 stainless steel

CLEANING-BRUSHING MACHINE FOR CHEESES WITH BRUSH IN NYLON

CLEANING-BRUSHING MACHINE FOR CHEESES WITH BRUSH IN STEEL machines and plants for the dairy and food industries Via Nizzola, 2 - 42025 CAVRIAGO (RE) - Italia Tel. 0522 371718 - Fax 0522 577919 - e-mail: cavecchi@libero.it

FILLING AND PACKAGING

LATEST TECHNOLOGIES IN THE SECONDARY PACKAGING Cama Group will be taking part in Ipack-Ima 2009 with the PFM Group, partners for complete systems in bakery and confectionery sectors.

In the confectionery sector (chocolate/cereal bars) SPSCAMA will be exhibiting a high-speed automatic line, composed of a row feeding station into a flow-wrapping machine at 800 bars/minute, combined with a special continuous motion product loading system. This new application, being the result of R&D engineering cooperation, feeds products at high speed into the vertical race track of a Cama robotic loading unit.

Presented for the first time at the Interpack 2008, the line with a high-speed electronic cartoning machine with two Triaflex Delta robots will also be exhibited. This line represents the latest successful innovation of Cama’s Robotic Division, another step forward in the technological evolution of company’s line of “custom made” robots. Triaflex reaches a speed of 150 cycles per minute. It can function on single and double line tracking systems, and can be used to carry out tasks that are particularly complicated from a technical point of view, such as managing and loading products on continuous motion machines.

Coupled with an “intelligent”

Robot Triaflex with electronic cartoning machine (Cama Group).

vision system, Triaflex can work in three dimensions, with

360° head rotation, picking random products from the pro-

duction line belt and positioning them correctly in the packaging. It is also equipped with 4 controlled axes, with carbon fibre arms for gripping or placing products in all positions.

The machine could be used for loading a moving flow pack into a horizontal cartoning machine, for example. Finally a reduced footprint, compact 24 axis manipulator combined with a vision system, capable of picking up to 350 flowwraps/minute (sponge cakes, snacks, chocolate bars), even in a 2-flavour configuration, will also be exhibited.

(Cama - Via Como 9 - 23846 Garbagnate Monastero - LC Italy - Tel. +39 031 879811 - Fax +39 031 856373 - e-mail: commerciale@ca magroup.com)

SUITABLE PACKING SOLUTION The long experience, for over 40 years, in the sector of packaging machines and the most advanced technologies used to guarantee the quality and reliability of its equipments and to meet the requirements of its customers has made the Dolzan Impianti a successful company.

At Ipack-Ima 2009 Dolzan will represent a range of different machines:

54 - Italian Food & Beverage Technology - LV (2009) march

- vacuum packaging machine (for brick packs of coffee, rice, yeast, dried fruit, legumes, etc.); packaging machine with multihead weigher (for sweets, biscuits, dried fruit, legumes, pasta, snacks, chips, cereals, spices, frozen products, salad, etc.), with volumetric cup doser (for rice, legumes, detergent, granules, salt, sugar, etc.) and packaging machine with volumetric auger filler for powders

(flour, milk powder, cocoa, fertilizer, plaster, etc.; packaging machine for flat bottom pack with 4 vertical seals (Stabilo), available with any type of dosing system and suitable for handling any type of product, and for Doypack, available with any type of dosing system and suitable for handling any type of product, will be represented, too.

The Dolzan complete produc-

vacuum packaging machines, semi-automatic fillers, etc.

(Dolzan Impianti - Via Roma 260 - 35015 Galliera Vene-

ta - PD - Italy - Tel. +39 049 5969375 - Fax +39 049 9470138 - e-mail: dolzan@ dolzan.com)

HORIZONTAL PACKAGING MACHINE tion includes 50 different models including packers of different dimensions combined

with different types of dosers, special machines for stick bags and liquid products,

Vertical packaging machine with multihead weighers (Dolzan Impianti).

After the presentation of the new Palladio fast 500 digit at Interpack 2008, and the new Raffaello 500&Gas at Emballage 2008, Foodpack introduces the new version of the horizontal packaging machine mod. Leonardo 900 PBB Gold Digit to the market at Anuga-Foodtec 2009.

“2008 has represented the year of innovation for the whole range of machinery – Andrea Motta chief executive of Foodpack says – Giuseppe

Smiderle, technical manager of the company, and his staff, started in the early 2008 to review the existing projects and design new solutions, paying attention to several aspects: cantilever structure, for an easy cleaning of the machine; maximum flexibility of each component for an easy maintenance; to reduce as much as possible the manual operations; brushless motors to drive the axis for maximum precision.”

Horizontal packaging machine Leonardo 900 PBB full Digit (Foodpack).

Italian Food & Beverage Technology - LV (2009) march -

55

FILLING AND PACKAGING

The new version of Leonardo is more flexible and user friendly than the present one: it provides a control panels with a colour touch screen and new programs and less wastage of film so that each time

the operator changes the size there is a minimum production of empty bags.

Besides the new Leonardo (box motion sealing unit), Foodpack shows the latest versions the series Palladio (rotary jaws seal-

ing unit) and Raffaello (Intermittent sealing unit).

(Foodpack - Via Lago di Pusiano 28 - Z.I. - 36015 Schio - VI Italy - Tel. +39 0445 069000 - Fax +39 0445 069001 e-mail: info@foodpacksrl.it)

ELECTRIC THERMOFORMING MACHINE Meico has been for more than 20 years in the market of thermoforming machines with the trade marks T.F.T and WM (Wrapping Machinery).

The FC 780 Speedmaster with three tie bars was show at Emballage and it represents the latest evolution in electric thermoforming machines.

The most significant progress is in the forming unit, where a toggle closing, guided by three tie bars, develops a power of 30 tons on four points of

the platen; this allows to obtain the best rigidity of mould closing and a force repartition, also in the case of inmould cutting. The regulation of upper and lower heights is electric and now the option for the independent electric plugs is available. A new software has been realised in order to supply an automatic regulation of the machine parameters by applying the product data: raw material, thickness, length width, height and num-

ber of cavities. In this way the machine becomes able to optimise the automatic cycle at 90%.

The FC 780 Speedmaster is more compact thanks to the integration of the electric cabinet in the dimensions of the machine; it also facilitates the quick mould change. Finally it presents a new design with more important transparent surface. Other options are al-

so available, such as the version of downwards stacker with side exit, the additional cutting unit with height regulation of upper and lower platen, for the cutting tools with different heights. The range of steel rule cutting machines FC includes other two versions: FC 600 with forming dimensions 640x450 mm and FC 1000 with forming dimensions 1,060x700 mm.

In addition, Meico adds to its range the models FT (in mould punching and tilting platen).

These models can be in line and off line. The first version starts from granule that will be then extruded, calendered, thermoformed and packed automatically; the second one starts from rolls already extruded to be then thermoformed.

(Meico - Via della Giardina 8 - 20052 Monza - MI - Italy - Tel. +39 039 27061 - Fax +39 039 2706235 - e-mail: sales@meico.it)

MULTIHEAD SYSTEM FOR PACKAGING SOLUTION

The new electric thermoforming machine FC 780 Speedmaster (Meico).

56 - Italian Food & Beverage Technology - LV (2009) march

Imasezzadio operates in the market of vertical packaging machines and, thanks to the flexibility of the machinery produced, it offers the possibility of satisfying the different needs that might come up at the moment of packaging.

The main models in produc-

tion are the vertical machine M92, based on a multihead system, and the vertical formfill-seal machine mc/05. The form-fill-seal machine M92 is suited to flow-pack, with gussets, flat bottom and with the 4 vertical seal-bag. Thanks to its new technology, the M92

The form-fill-seal machine M92 (Imasezzadio).

system allows to obtain the same work done by different machines and by only one operator. According to the different production needs, the machine operates starting from film roll and can apply a twisttie or a clip; connecting the machine with advanced technology multihead weighers, it is possible to dispense various types products such as pastries, biscuits, and candy with and without wrapping.

The vertical form-fill-seal machine mc/05, which has been designed for the packaging

The vertical form-fill-seal machine mc/05 (Imasezzadio).

Italian Food & Beverage Technology - LV (2009) march -

57

FILLING AND PACKAGING

of pasta, rice and some other products, allows to realize bags, pillow-bags, with gussets, flat bottom, with a rotary continuous motion sealing system of type “long dwell”, with the use of multihead weighers and linear ones and dosing

units at high speed-rates. It uses the most modern technology for the servo-assisted movements.

Imasezzadio offers a wide choice of possibilities among a lot of options like, for instance, label-dispensers, print-

ers, automatic film-reel device and many others.

(Imasezzadio - Via Circonvallazione 1/Bis - 15079 Castelspina - AL - Italy - Tel. +39 0131 700293 - Fax +39 0131 700161 - e-mail:ima sezzadio@tin.it)

PACKAGING SOLUTIONS FOR SPECIAL NEEDS M.C. Automazioni is a dynamic and flexible company that has integrated its own production quality with the increasing customer demand for innovative and highly automated packaging solutions. Its first objective is the total customer satisfaction, through careful operations such as the pro-

tection of the product and absolute care of the bag presentation.

The company offers packaging systems for producing pillow bags, square bottom bags with free edges or sealed edges and Doypack; it characterises all the vertical-form-fill and seal machines with the main char-

Applicator of external card Yo-Yò (M.C. Automazioni).

58 - Italian Food & Beverage Technology - LV (2009) march

acteristic of the quick change format.

Various types of reel mounted heat-sealable packing film can be used on M.C. Automazio-

ni machines such as multi-layer laminated materials (paper/ plastic/ALU) for the realisation of flat bottom bags through a special device that makes the pack look perfect, very close to a preformed bag.

At Ipack-Ima M.C. Automazioni will propose Sfinge 4.5 big inclinable incorporating a linear weigher system to handle fragile, short and long products. For easy flowing products the company suggests its high speed continuous motion machine Scream, fitted with a multi-head weigher; for Doypacks and 4-edge sealing packs it will present the Ecospeedy 4.5 big inclusive of auger filler.

The right packaging solution to satisfy all particular requirements of packaging Sfinge (M.C. Automazioni).

Several accessories are available: vacuum and liquids-filling devices; Modified Atmosphere devices; Yo-Yò, for the automatic application of cardheaders

with glue or rivets; cards which can be applied on the top of the reel formed bags as well as the preformed bags.

(M.C. Automazioni - Via 1°

Maggio 22 - 52045 Foiano Della Chiana - AR - Italy Tel. +39 0575 648858 - Fax +39 0575 648858 - e-mail: info@mcautomazioni.it)

MAXIMUM RELIABILITY IN PALLET WRAPPING The thirty years presence of Pieri on the market is the starting point for its ambitious project of growth and renewal that

the Italian company has undertaken for: one project is towards “total quality” and full customer satisfaction. The Ital-

ian leader in the production of wrapping and handling systems for palletised loads has set its strategies for the year 2009

involving three key points that the company of Cesena has chosen as a model of business: quality, environment, safety, certifying its own structure in compliance with the standard ISO 9001, ISO 14001 and OHSAS 18000, respectively.

The legal representative of the company, Danica Pieri explains: “The quality system that we will apply shortly is fruit of a remarkable economic investment and inner resources.

The target as usual is to elevate even more the quality of our products and the satisfaction of our customers”.

Grill Marker Homogenizer Vacuum Blender

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

Italian Food & Beverage Technology - LV (2009) march -

59

FILLING AND PACKAGING

The same optical of innovation and improvement characterized the work of Pieri, which has recently proposed a new wrapping machine system in compliance with ATEX directives. The experiences gained in cooperation with some important partners in the mills and chemical sector, have made possible the development of a specific know-how for the production of important wrapping systems according to ATEX directives.

Another aspect on which Pieri has been concentrating is performance; the wide product range has been recently joined by the new double arm wrapping machine Silver Twin, an avant-garde so-

lution and in line with the customer demands for elevated outputs. The point of force of Silver Twin is identified in the two rotary arms, whose double wrapping action is able to guarantee an extraordinary performance of such machines (more than 140 pallets/hour). Particular care has been placed on the economic aspect by proposing an interesting relation price/performances and assuring minimum maintenance costs as well.

(Pieri - Via Ovada 65 Z.I. 47020 Pievesestina di Cesena - FC - Italy - Tel. +39 0547 312811 - Fax +39 0547 312800 - e-mail: info@pie ri.it)

Wrapping machine (Pieri).

60 - Italian Food & Beverage Technology - LV (2009) march

ASEPTIC FILLER Asepsystems, manufacturing firm of food processing plants with over 30 years experience of food preserving, has developed a new compact plant project for aseptic filling.

Versatile and economic, the RSA 200/C filler, or RSA 200/2C in the double filling heads configuration, can be transported in a container or loaded on a small truck for local transportation. It occupies a surface of about 5 m2, although the real dimension mainly depends on the type and disposition of the roller conveyors used to remove the filled bags from the filling head. It is possible to easily set the RSA 200/ C filler inside already existing structures or near to other working units, to be able to increase in time the productive

capacity of the site with an investment spread out over time.

The new filler is characterized by high modularity standard and can be connected to any plant able to perform any type of product thermal treatment, from the traditional sterilization systems pipe-in-pipe type, to the plates one, up to the recent high frequency electric induction systems.

Asepsystems offers the aseptic filler version for 1 or 2 inch bag caps in order to fill any food product type, from the very viscous one such as a concentrate, to the middle, low viscosity one, up to products containing pieces up to 25 mm.

Through a totally aseptic environment, the product is filled in pre-sterilized bags varying from 5 up to 1,000 litres. Of

RSA 200/2C double heads aseptic filler (Asepsystems).

course it is always possible to set the unit for a non-aseptic filling for particular production demands. The filling section is characterized by the more tested Asepsystems filling head, which has been appreciated all over the world for years for the mechanical simplicity that allows great reliability and reduced maintenance.

The RSA is completely driven

by a PLC equipped with touch screen. Remote control and remote assistance systems complete the series of possibility offered to satisfy every possible demand of a modern productive unit.

(Asepsystems - Via Aldo Moro 6 - 43038 Sala Baganza - PR Italy - Tel. +39 0521 836254 - Fax +39 0521 836264 e-mail: info@asepsystems.com)

STICK-PACKS M.C.Z. Automazioni proposes the new production of packaging machines: multi-line vertical packaging machines for stick-pack and for sachets; sin-

Vertical packaging machines for stick-packs (M.C.Z. Automazioni).

gle-line vertical packaging machines for bags up to 25 kg, for the packing of pillow bags, square bottom bags, square bottom bags with the 4 edg-

es sealed, bags with handle, bags with ZIP-closing, in modified atmosphere and vacuumpacked.

All the machines are built with

an aluminium frame and stainless steel for the parts in touch with the product; for the various machines two different models are available:

Via Orta Longa, 111 - 84018 Scafati (SA) ITALY Tel. +39 081 8509368 - Fax. +39 081 8565168 e-mail: info@pndsrl.it - www.pndsrl.it

“Skill, helpfulness and experience at your disposal”

SS8 Universal slicer and corer for sticks, slices, and segments

SCMA melon and pineapple slicer and dicer

PL6 pear and apple peeler, corer, and slicer

Food machines built to meet 89/392/CEE requirements and following Directives (D.P.R. 459/96) Italian Food & Beverage Technology - LV (2009) march - 61

FILLING AND PACKAGING

the economical one, characterized by an electro-pneumatic motion, and the other one with a servo-motorized motion.

M.C.Z. Automazioni offers the opportunity to change the machine components following customer specifications.

(M.C.Z. Automazioni - Via del

Palù 3 - 35018 San Martino di Lupari - PD - Italy - Tel. +39 049 9461259 - Fax +39 049 9460551 - e-mail: mcz@mcz-automazioni.com)

INTERMITTENT VERTICAL PACKAGING MACHINE The AVS-Clips intermittent motion packaging machine by Altopack is suitable to form, filI and seal bags to contain several types of products such as: short pasta, snacks, bakeries etc. It can reach a production speed of 80 bags per minute

and features prearrangement for multihead or linear weigher. All parts in contact with the product are in stainless steel.

This machine, particularly flexible in applications, can be supplied with many accessories in order to satisfy the various de-

62 - Italian Food & Beverage Technology - LV (2009) march

mands for different packages shapes. Its main features are: the industrial PC operation, an interface system with multihead weigher, an automatic control film dragging for correct centering of film, servo drive motors for sealing jaws and step mo-

AVS-Clips intermittent motion packaging machine (Altopack).

tors to drag film, hot bar longitudinal sealing, jog motion forward/backward of sealing group and safety guards in transparent polycarbonate fitted onto anodized aluminium frames.

Altopack offers several options

such as the fully wash-down stainless steel version IP65, the bag deflating device, in-flight metal detector at discharge of multihead weigher and the possibility of mounting date coding and printing unit. The inert gas flushing device inside bags in

order to eliminate oxygen and therefore a longer shelf life is also important.

(Altopack - Via Roma 136 55011 Altopascio - LU - Italy Tel. +39 0583 269002 - Fax +39 0583 267388 - e-mail: info@altopack.com)

ULTRA-SONIC WELDERS Sonic Italia, an Italian company that manufactures ultrasonic welders used in packaging, has been present for over twenty years both on the Italian market with its manufacturing center located in Rho (MI), and on

the international market with its resellers and branches located in various parts of the world.

For its ultra-sonic welder, Sonic has chosen the aims of mechanical strength, versatility, and productive capacity, mak-

ing the machine an indispensable element for continuous or step-by-step ultrasonic welding and cutting. The company’s equipment is easily adaptable both for manual use and insertion in any type of automat-

ic system, in any sector. Technical and design staff continue working on trials and further information on the applied technology, and are also ready to offer their competence to find the best solutions to any kind of customer problem. The ultrasonic equipment seal or weld tubes for cosmetics and containers for creams, transparent packaging for display or pharmaceuticals, soft packaging in multi-layer film for soft drinks, special plastic couplings and polythene board valve sack.

(Sonic - Viale De Gasperi 76 - 20017 Rho - MI - Italy - Tel. +39 02 93903130 - Fax +39 02 93904197 - e-mail: info@sonicitalia.it)

HALL 7 STAND C26

Italian Food & Beverage Technology - LV (2009) march -

63

MATERIAL HANDLING

ROBOTIZED VOLUMETRIC FEEDER AND FLOW-PACK WRAPPER At Ipack-Ima 2009, Synchrosys will introduce the new robotized volumetric feeder especially dedicated to toasted bread (rusks) and mini-toasts. The new system is characterized by a modular design and its main advantage, compared to a traditional volumetric feeder, is the fact that slugs are smoothly deposited in contact with the bottom of the in-feed chain to the wrapping machine, without the typical jump and results in no damage to the products and no need to take out broken products or to put slugs in order. The new robotized volumetric feeder has a standard configuration

from 8 to 12 lanes, it performs 10 cycles per minute with the result of an output of 10 slugs per lane and per minute and, if required, it can also rotate slugs 90° before placing them onto the flow-pack chain (patented).

The new flow-pack wrapping eco version, instead, is equipped with B&R electronics and has 3 brushless servomotors on board.

(Synchrosys - Via Pescarito 101/E - 10099 San Mauro T.se - TO - Italy - Tel. +39 011 2237562 - Fax +39 011 2237869 - e-mail: info@syn chrosys.com)

A detail pliers of the new robotic volumetric feeder (Synchrosys).

CHAIN TRANSMISSION AND CONVEYING Sarontecnica (the official Italian distributor for Tsubaki Chain and Pennine Industrial Equipment products since 1975) proposes several product innovations: PC chain, engineering plastic (food safe) and stainless steel; NEP chain; LAMBDA chain 2005 and ANSI Standard chain – Seventh Generation (G7).

Concerning the first innovation,

roller chain is made with plastic inner link and stainless steel outer link. Thanks to its lightweight and self-lube, this chain guarantees the same allowable load of a chain made entirely of stainless steel. In 2007 the European standard series was also introduced.

Complying with RoHS Directive, NEP chain provides maximum corrosion resistance with

64 - Italian Food & Beverage Technology - LV (2009) march

the same mechanical features of carbon steel execution.

LAMBDA chain 2005 has been conceived for any application that must be lube-free. Compared to standard roller chain self-lube, presents a longer wear life, reduced downtime and maintenance cost, no product contamination and a cleaner environment. Compared to competitor self-lube chains rep-

resent a superior wear life, an extensive free-lube product lineup, an “Easy cutting” (08B to 16B simplex), a “Ring coined” connecting link (same strength as endless chain).

For the BS series, the Tsubaki company has unified drive and conveyor LAMBDA into a completely interchangeable series in case of replacement (making the fitting of attachments

straightforward and eliminating the need of special sprockets for duplex chain). Upon request a high temperature series (150°-230°C) are available.

Finally Tsubaki’s groundbreaking “seventh generation” ANSI standard chain employs an innovative bushing system that greatly improves internal lubrication and extends wear life by 100% in the most popular

RS80 to RS140 sizes. A combination of the new “lube groove” bushing and an exhaustive testing regime also means that the new ANSI standard RS Roller Chain has a 33% higher kW rating.

(Sarontecnica - Via Basilico 10 - 21047 Saronno - VA - Italy Tel. +39 02 9626302 - Fax +39 02 9604147 - e-mail: sa rontecnica@sarontecnica.it)

offers the technical solution to any unit handling problem, be it in the field of food processing and distribution, airport technology, mail and parcel distribution, in the automotive supply chain, etc.

The main features of the new “I” series are: - IP 66/67 protection grade with life greased labyrinth; - already Ula/CS approved products; - cool running motors available; - wide range of rubber laggings, also for food applications; - no heat issues for rubber lagging, having pre-defined object parameters; - products to be used with the main types of modular belts; - stronger structure for high torque applications; - wide range of stainless steel

versions available.

The new RollerDrives range contained: type BT100 - silence, EC100 - versatility, EC200 power, EC300 - speed. Some of the new models will also be running in a special show carousel having a section dedicated to RollerDrives and idle rollers with PolyVee belts, a Rulmeca brand new proposal to the Italian market.

Moreover, on this occasion, Rulli Rulmeca will introduce the new Customer Service located in Casalecchio di Reno (BO – Italy) dedicated to the repair of drum motors (I and S series) and to the production of urgent batches of small quantities.

(Rulli Rulmeca - Via Toscanini 1 - 24011 Almè - BG - Italy Tel. +39 035 4300111 - Fax +39 035 545523 - e-mail: vendite@rulmeca.it)

LAMBDA chain (Sarontecnica).

THE KEY TO EFFICIENT MATERIAL HANDLING The issue of material flow, and especially of unit handling, is of vital importance within today’s fast-paced business environment. To give its customers competitive advantages, Rulli Rulmeca has made it one of its core competences to design and innovate, develop and produce, also thanks to strategic

partners, components for conveyors and logistical systems.

At Ipack-Ima 2009, Rulli Rulmeca will introduce a new catalogue of drum motors for industrial applications with the official launch of the “I” series and it will also show the new RollerDrivers range. The well diversified range of Drum Motors

Drum motors (Rulli Rulmeca).

Italian Food & Beverage Technology - LV (2009) march -

65

ANCILLARY EQUIPMENT

FLEXIBLE ON SITE NITROGEN GENERATION The IGS has production facilities and numerous sales and service centers in North America, Europe, Russia, Middle East, Asia and the People’s Republic of China.

IGS Italia has introduced its modular design Nitroswing Nitrogen Generators Line for food packaging. The main innovation is the effective possibility of increasing the amount of gas required, directly on site, through a few simple operations and with no essential modifications of the generator.

Laura Ammiraglia, marketing and sales manager of IGS Italia, comments: “High quality shelf-life depends 100% on the oxygen concentration in the package. Therefore, Modified Atmosphere Packaging (MAP) with nitrogen for oxygen removal is becoming a very common production step for companies aiming at product quality”.

With the unmatched system flexibility of Nitroswing Modular PSA Nitrogen Generators, the company offers a real money-saving nitrogen source, due to the possibility to extend autonomously the necessary gas capacity by adding one or more modules to the generator. In addition, it is even possible to double or even triple the output by adding one or two

parallel plants to the main unit, while operating through the control system of the main unit.

Innovative Gas Systems is one of the world’s major suppliers of on-site air separation plants for the production of nitrogen and oxygen. IGS technologies for the production of nitrogen and air drying by Hollow Fiber Membranes (Generon) and for the production of nitrogen and oxygen by optimized Pressure Swing Adsorption processes (Nitroswing & Oxyswing) set new market standards in terms

The Nitroswing NS-5, -20, -35 on-site nitrogen generation (IGS).

of performance and efficiency.

(IGS Italia - Via Giordania 48 - 58100 Grosseto - Italy - Tel.

+39 0564 458041 - Fax +39 0564 458043 - e-mail: info@igs-italia.com)

FLUID TRANSFER TECHNOLOGY Liverani is able to face the various requests in any industrial sectors with an extremely wide range of volumetric, rotative flexible impeller pumps, reversible and self-priming. The pumps are available in different sizes and are suitable for the transferring of different type of fluids, due to the use of five different elastomers used in the manufacturing of the impellers, and a very wide series of mechanical seals.

The use of Liverani pumps is exceptional in the case of soft transfer of aggressive, corrosive, toxic or dense fluids

66 - Italian Food & Beverage Technology - LV (2009) march

even with suspended parts on it, without any liquid leakage.

The slow running features of the Liverani pumps grant that

Stainless steel flexible impeller pump (Liverani).

the product is not emulsified or damaged even in the case of viscous liquid, avoiding impeller breakage. The pumps are available in stainless steel Aisi 304 or 316, all the models are self-priming up to 6 m and are manufactured in standard or customized versions.

Liverani presents another range of pumps widely utilized in the

transferring of clear liquids, selfpriming and reversible as well: the “Liquid Rings Pumps”. This series is available in stainless steel Aisi 316, with standard mechanical or special seals.

For both series of pumps, a wide range of inlet/outlet and pipe-fittings are available on request, depending on the use and customer needs. Final-

ly, a very well stocked spare part department, a skilled after sales department and complete customer support complete the company’s profile.

(Liverani - Via de’ Brozzi 94 48022 Lugo - RA - Italy - Tel. +39 0545 22379 - Fax +39 0545 30350 - e-mail: livera ni@liverani.com)

SENSORS SERVING FOOD PROCESSING Since 1971 MD Micro Detectors has been a benchmark in supplying sensors for industrial automation: almost forty years of technological innovation. Since the introduction on the market of the first M18 LED photoelectric sensor during the mid ‘70s, to the current complete offer of inductive, capacitive and ultrasonic sensors, photoelectric sensors, area sensors and through-beam sensors.

MD Micro Detectors’ philosophy consists of developing products starting from individuating a specific application need: in this way, solutions suitable to being applied on the food and beverage processing is born from the cleverness of the dynamic Italian company. MD introduces the new inductive and photoelectric sensors with high performance on the market.

All models, which are contained in a housing in stainless

steel Aisi 316L/1.4404 and plastics with Food & Drug Administration approval, guarantee a protection degree IP69K (tested at the independent organization Fraunhofer Institut für Chemische Tecnologie) and they can withstand frequent high pressure washing (up to 100 bar with temperatures up to 80°C) and contact with the more aggressive process components (like acids, alkalines, foam) certificated by Ecolab laboratories and JohnsonDiversey.

The inductive sensors new series includes a wide range of models: those with housing M12 (PFM series) and M18 (PFK series), with either standard or long sensing distance, shielded or unshielded. Inductive sensors can be used during all washing and disinfestations processes with temperatures that vary from 40° to +100°C. The output versions availability, with

NPN or PNP logic and with NO state or NO+NC complementary logic, allow to satisfy a lot of different applicative requirements.

The new photoelectric sensors with housing M18 (FF series) new series also presents a complete range: direct diffuse models polarized up to 4 m, background-suppression proximity switch up to 130 mm, for transparent objects sensing up to 1 m and through-beam emitter and receiver models up to 20 m. Either direct diffuse, background-suppression and retro-reflective models can be used with “teach-in” function, an innovative system of work distance regulation that lets the operator act through sensor steel housing without using either trimmers or buttons that could be damaged or present access ways for water or liquid infiltrations.

MD has widened its range of products introducing inductive sensors, photoelectric sensors

MD sensors (M.D. Micro Detectors).

Italian Food & Beverage Technology - LV (2009) march -

67

ANCILLARY EQUIPMENT

possible to find new applications for MD Micro Detectors sensors.

During the packaging phase in a thermo shrink film, it is necessary to sense correctly the presence of the product in order to make a plastic film cutting and a correct welding around it.

For this type of application, sensors have to be realised so as to go through thick and not completely transparent materials and to sense objects with irregular dimensions and surfaces: more sensors are often used side by side with the

M18 and area sensors with medium and high resolution with certification Atex.

For transparent material sensing (like plastic films, plastic or glass bottles, jars) it is possible to use the FARL series of retro-reflective photocells. The capacity up to 1 m and sensibility regulation through a trimmer, allow a correct sensing independent of transparency and any eventual decorations or writings on the object.

In the worst conditions, where photoelectric sensors cannot guarantee perfect functioning, it is possible to use direct diffuse ultrasonic sensors, retro-reflective and through-beam sensors. Ultrasonic sensors can also be used to sense solid and liquid material levels inside tanks, housings, and basins.

At the end of the productive process, during the packaging and palletisation phases it is

risk of creating mutual interference.

Regarding this MD proposes two different solutions: BX10 series area sensors, that create a complex but thin crossed beam, and DG series throughbeam long distance sensors, able to go through more difficult packaging materials with a particularly high capacity, up to 75 m. The latter can be cascade connected, up to 14 forms, with the help of URS control unit.

Finally, at the palletisation exit, when the different packaging

are already piled, the pallet has to be sensed to allow the wrapping machine to wrap everything with a further protection plastic film. In the MD range, the most indicative solutions for this type of application are RX8_6X series photoelectric direct diffuse sensors M18, with a capacity up to 1,5 m.

(M.D. Micro Detectors - Strada S. Caterina 235 - 41100 Modena - Italy - Tel. +39 059 420411 - Fax +39 059 253973 - e-mail: info@micro detectors.com)

TOOTHED BELT DRIVE FOR QUICK POSITIONING Igus has developed a lubricant-free toothed belt drive, specifically for the low-cost sector for the fast positioning of small loads of up to 15 kg. The new linear unit DryLin ZLW-0630 Basic is compact, very small and has a lightweight design – a fast alternative to leadscrew drives or pneumatic cylinders. The 500 mm stroke version of the maintenance and corrosion-free lightweight model weighs only 800 g. The stroke length is variable up to a maximum of 1,000 mm.

The guide profile and the carriage plate are made of anodised aluminium. The low deadweight ensures low mass

68 - Italian Food & Beverage Technology - LV (2009) march

inertia. The housing (“traverses”) on the ends of the new toothed belt drive is made of the impact-resistant special

plastic material “igumid G”.

Parts of the drive system and the sprockets are also made with tribo-optimised Igus poly-

Small, light, compact, lubricant-free, the new toothed belt drive DryLin ZLW-0630 Basic (Igus).

mers. The glass fibre reinforced toothed belt is made of neoprene, allowing extremely quiet low-vibration running.

The pulleys in the end blocks run directly in high quality deep groove ball bearings. Alternatively, plastic plain bearings can be used to enable the toothed belt shaft to be used under water without corrosion.

Accessories such as fastening clamps and motor flanges complement the range.

The current linear guide is based on the tried and tested “DryLin W” system that is already on the market. A modular system made of anodised aluminium, zinc diecast casing and tribo-plastic plain bearings. Four polymer gliders made of “iglidur J” guarantee quiet and smooth speeds of up to 2.5 m/s. This makes them well suited to tasks in the field of format adjustment, handling and automation.

The flat and robust linear units can be assembled easily in a number of different ways.

Thus, the drive can be fastened conveniently to the aluminium profiles using clamping elements, for example.

Captive nuts, on the other hand, allow installation from three or two sides, as well as the attachment of sensors and initiators for positioning.

There are also plain bores in the end blocks for individ-

ually cut threads for screw attachment at the narrow ends.

The new “DryLin ZLW” toothed belt shaft in the size 0630 Basic is available ex stock within 3 to 4 days. The stroke length can be determined by the customer.

(Igus GmbH - Spicher Str. 1a - D-51147 Köln - Germany Tel. +49 2203 96490 - Fax +49 2203 9649222 - email: info@igus.de)

Italian Food & Beverage Technology - LV (2009) march -

69

PACKAGING MATERIALS

EASY TO OPEN PACKAGES ARE NOT A GIVEN Packages should protect the contents, but sometimes they do this almost too well – namely when the consumer either cannot open the package or can do so only with extreme difficulty. This is especially a problem for children and the elderly who have reduced hand function. It is not unusual, however, for healthy, non-handicapped consumers to experience the same problems. Sensory experts from Finland, Sweden, and Denmark – members of the European Sensory Network – researched the reasons behind these problems, and have developed a method to analyse whether and why a package is difficult to open.

You need more than two hands to extricate peanuts from their aroma-protecting, shrink-rapped packaging.

Some frustrated souls end up trying to rip it open with their teeth. In the worst case, the transparent plastic wrapping suddenly explodes open and an avalanche of nuts pours out onto the table, lap, and floor. It is highly unlikely that these consumers will buy that particular brand the next time they have a craving for peanuts. The manufacturer should have been more aware of the trappings that surround the selling of his product.

A typical example – the con-

tents are enticing, the packaging looks good – but how do you open it? Packaging should ensure that the contents reach the consumer in perfect condition. Most products achieve this objective, but it is at this point that the problems begin: lids are hard to open, snap-locks clamp, poptop aluminium can pull-rings break off, plastic foil rips off at the wrong place, re-sealing mechanisms are either unrecognisable or user-unfriendly. There is a long list of obstacles.

TESTING THE EASE OF OPENING How to systematically tackle this problem? How can one objectively test the degree of ease by which the wide variety of packages can be opened, and at the same time ascertain the various package characteristics that need to be improved. Research-

70 - Italian Food & Beverage Technology - LV (2009) march

ers from the VTT Technical Research Centre of Finland, the Swedish Institute for Food and Biotechnology (SIK), and the Danish Technological Institute (DTI) solve these problems with the help of classic sensory methods, including the combined input from consumer panels and panels of sensory experts.

The research was done in connection with the Nordic Innovation Centre-financed

Easyopenpack-study, a study that will be the scientific background for a later EU Standardisations Authority’s development of international standards (CEN). The researchers concentrated on one of the major target groups – older consumers who have complained that in their day-today lives they have difficulties with opening packages.

The participants were shown pictures of eight packages with diverse sorts of opening mechanisms. The consumers were then asked to sort the pictured packages into two groups, according to the perceived ease in opening. They were then asked to explain to an interviewer, referring back to their own experiences, the reasons why a particular package was easy or difficult to handle. Their comments were listed and counted with the help of a laddering tech-

nique. The researchers chose twelve descriptive terms from this list as the basis for the sensory profiling to be conducted by a panel of experts. The members of this trained sensory multi-product panel were tested to make sure that they had no impairment of hand function. After they participated in a training session to familiarise themselves with the chosen terms, the panel rated the product characteristics on a graphic scale from 0-10.

They chose the following attributes as especially relevant to whether or not the package

SIK’s Annika Åstrom emphasized that, “As opposed to purely mechanical test procedures that admittedly are inexpensive and easy to perform, the results garnered from descriptive sensory profiling not only illuminate single characteristics, such as the force needed to undo a zipper or open a seal; they shine a light on the totality of a product’s traits and qualities. This is the only way to clearly identify actual problems that arise when the consumer deals with a product. The ease with which a product can be opened is more than just a question of strength or dexterity.”

MORE THAN ONE HAND NEEDED?

was easy to open: – visibility and clarity of the opening mechanism – ease of gripping the opening mechanism – tightness and breakage of the opening mechanism – strength needed to open the package – need to use both hands – rigidity and slipperiness of the packaging material – keeping grip of the package – package remaining intact when opening – degree of the product that stays inside the package after opening.

Of the packages used in this study, coffee packaging proved to be the most difficult to open in several aspects: the seal was so tight that considerable effort and both hands were needed to open the package. It was not easy to grip either the package or the package opening. The packaging material was slippery, and the

seal, as well as the package itself often broke apart when opened. The opening mechanism on the bonbon bag was difficult to see or find, and, as was the case with the biscuit rapping, the bag was unstable, causing a portion of the contents to spill out upon opening. The milk container and the aluminium can with the poptop ring were given positive ratings relating for five important characteristics: the milk container had a clearly visible, clearly defined, easy to grip opening. When opened, the container and the contents remained intact. The can’s opening mechanism was also clearly visible and easy to grab, the can itself was stabile, not slippery, and easy to hold. Of course these results can not be generalised for all packages, e.g. coffee or milk cartons, but every package needs individual testing to clarify how easy it is to open.

CONSUMERS WITH SPECIAL HANDICAPS In the course of the study, it was shown that diverse subgroups of consumers with specific handicaps had special problems opening packages. With the help of focus group discussions, the researchers delved deeper into the questions these problems brought up. For instance, it was shown that five out of 22 people with rheumatism were not able to open the aluminium pop-top cans because they either lacked the necessary fin-

ger dexterity to pull open the pop-top ring, or did not have the necessary strength to pull the top off. These people often preferred using a can opener, which unfortunately could not be used with the type of can that was tested. Also, some of those with rheumatism had difficulty with the milk carton’s foldaway spout, and with opening medicine bottle caps. Only two out of the eight packages tested were shown to be easy to open for rheumatics who had an impairment of hand function of over 50%. Raija-Liisa Heiniö from VTT points out that, “If we want to do something against a situation in which approximately every other woman over 75 finds every second product package either difficult or impossible to open, we must orient package design around the abilities and disabilities of these people. Analysis of the descriptive attributes listed above can be extremely useful in designing new packages. When we direct design towards the weakest link in the chain, every consumer benefits in the end. Sensory analysis methods can help to reach this goal.”

Annika Aström SIK - The Swedish Institute for Food and Biotechnology Box 5401, SE-402 29 Göteborg, Sweden

Italian Food & Beverage Technology - LV (2009) march -

71

PACKAGING MATERIALS

TWISTBAND FOR TIES AND CLOSURES General Plastics is the specialist in closures, ties and sealing systems for packaging.

For the occasion of the IpackIma 2009, the company will introduce paper covered twist

Tiefix-2Ki, new paper version of the twistband for ties and closures (General Plastics).

ties for bag closing Tiefix-2Ki, the new paper version of the popular twistband for ties and closures.

The news is that this is the only 100% biodegradable hermetic closure for bags; a special high-resistance paper allows it to be used on all kinds of bag-closing machines. The wire is supplied on spool-less rolls, these rolls are precisely cross-wound: their uniform tension eliminates tie breaks, leading to a remarkable reduction in the occurrence of tangles.

(General Plastics - Via Salaria 1302 - 00138 Roma - Italy Tel. +39 06 8889941 - Fax +39 06 8889945 - e-mail: vendite@generalplastics.it)

PRODUCING STRONGER CONTAINERS FASTER Italian food packaging specialist Piber Group is using Bormod.BJ368MO from Borealis, a leading provider of innovative, value creating plastics solutions, for the production of a range of injection moulded tubs for yellow fats and margarines.

The company uses the same material for ice-cream tubs and

lids. Bormod BJ368MO was selected by Piber Group for its exceptional and unique combination of very high flow and high strength, high impact resistance that is retained at temperatures as low as -20°C and the low odour and taste characteristics that are essential for food packaging materials.

72 - Italian Food & Beverage Technology - LV (2009) march

Bormod BJ368MO is a groundbreaking polypropylene (PP) block copolymer that allows the injection moulding of tubs at higher rates and more cost-effectively than ever before. Tubs can be hot-filled.

Borealis developed the high flow, high impact and high strength Bormod BJ368MO specifically for food-contact applications such as margarine tubs and containers for fresh and frozen dairy products and salads. The grade makes use of Borealis’ highly innovative Borealis Nucleation Technology (BNT), which increases productivity through faster and finer crystallization. It incorporates anti-static additives, not only to improve the cleanliness of finished products, but also to reduce cycle times by ensuring smooth demoulding, even at temperatures as high as 90°C. Piber’s technical manager Paolo Bergaglio is particularly happy, “Our food industry customers are increasingly demanding lighter weight packaging solutions, but with ever stricter criteria for drop and stacking performance, high quality and good aesthetics”, he comments.

The material, the result of intensive research at Borealis into new and improved ways to add value along the value chain, has a melt flow ratio (MFR) of 70 g/10 min. This means that processors can easily produce parts with wall thicknesses as low as 0.4 mm, and fill moulds with flow paths having length/diameter ratios as high as 300:1.

This exceptional flow, coupled with the ability of Bormod BJ-

368MO to crystallize rapidly and at higher temperatures than normal, yields significant cycle time reductions that can be as high as 20%. These processing improvements, together with the excellent end-use properties, translate into the potential to cut part weight by a similar amount.

Tubs made with Bormod BJ368MO have the impact resistance needed to minimize breaking problems on filling lines, in-store and in the kitchen, with good drop performance in refrigerator and deep-freeze conditions.

“As a leading provider of innovative, value creating plastics solutions for the packaging industry, we set out to continuously improve performance and drive improvements throughout the value chain – says Wim Roels, Borealis vice president for Business Unit Moulding – This particular grade, which we introduced at K2007, has proven to set a new standard in high flow, high impact polypropylene (PP) and provides a step-change in productivity”.

(Borealis Italia - Via Ercolano 8/10 - 20052 Monza - MI Italy - Tel. +39 039 20421 - Fax +39 039 2042258 e-mail: info@boreasgroup.com)

Piber Group container produced using Bormod BJ368MO (Borealis).

Paste fresche Fresh pasta

Piatti pronti Ready Meals

MORIONDO impianti completi per pastifici

Paste precotte Cooked pasta

20045 Besana - Milano - Italy moriondo@moriondo.com

www.moriondo.com www.moriondo.it

tel +39.0362.995110 ra fax +39.0362.996300

MORIONDO impianti completi per pastifici

MORIONDO impianti completi per pastifici

MORIONDO impianti completi per pastifici

Impianti per: Plants for:

PACKAGING TRENDS

PLASTIC PACKAGING GROWTH TO OUTPACE PAPER THROUGH 2012

In selected packaging markets where paper and plastic compete, plastic’s overall volume share will continue to expand, reaching 49 percent by 2012. This percentage understates plastic’s share since less plastic is required than paper in most applications due to its lighter weight. Plastic’s share of the market will expand more slowly than in the past decade, as a number of packaging applications are now fairly mature in terms of the share controlled by plastic. Nonetheless, material enhancements which enable extended shelf life and increased durability, along with reduced material requirements and the addition of convenience features such as resealability and steam cooking, will fuel continued opportunities for plastic packaging. These and other

trends are presented in Paper versus Plastic in Packaging, a new study from The Freedonia Group, a Cleveland-based industry research firm.

Plastic packaging growth is forecast to outpace that of paper packaging through 2012 in all competitive markets covered in this study and is projected to climb 2.4 percent per year through 2012.

Advances will result from plastic’s competitive cost and performance advantages, including light weight, moisture resistance, enhanced barrier properties and puncture resistance. The fastest market share increases for plastic will occur in pet food and soy beverage packaging, with good opportunities also anticipated in protective packaging, foodservice, dairy prod-

uct, fruit beverage and frozen food applications.

Slowest volume advances for plastic will occur in relatively saturated markets such as milk and baked goods, though plastic will log more rapid growth in smaller sized milk bottles, driven by conversions from gabletop cartons in schools and quick service restaurants. Additionally, below-average growth for plastic in retail bags will be the result of environmental concerns and/or legislative restrictions.

Due to inroads by plastic, paper consumption in most of these 17 markets will post marginal gains or continue to decline through 2012. In a few markets -- soy beverages, foodservice, protective packaging, frozen food, dairy products, and meat, poultry

and seafood -- paper demand is expected to climb above the average pace despite further inroads by plastic.

Despite a sluggish outlook for folding, aseptic and gabletop cartons in a number of these markets, aggregate rigid packaging demand will expand at a pace similar to that of flexible packaging based on above-average growth for tubs and cups, trays and other plastic containers such as clamshells and two-piece high visibility plastic containers.

Paper versus Plastic in Packaging (published 01/2009, 363 pages) is available for $4,700 from The Freedonia Group, Inc., 767 Beta Drive, Cleveland, OH 44143-2326, USA, fax 440.646.0484, e-mail pr@ freedoniagroup.com.

US competitive paper & plastic packaging demand (000 t).

Item Total Paper/Plastic Pckg Demand

2007

2012

19,951

21,972

24,371

1.9

2.1

53.4

50.4

48.5

--

--

% competitive markets Competitive Packaging Demand

% Annual Growth 2002/2007 2007-2012

2002

10,651

11,081

11,825

0.8

1.3

Paper

6,059

1,392

6,032

-0.4

0.3

Plastic

4,591

5,152

5,792

2.3

2.4

74 - Italian Food & Beverage Technology - LV (2009) march

US DEMAND FOR NATURAL POLYMERS TO REACH $4 BILLION IN 2012

Natural polymer demand is expected to grow 7.1 percent annually to $4.0 billion in 2012, or 1.75 billion pounds. Best opportunities are anticipated in packaging areas as a result of the increased availability and cost competitiveness of novel polymers such as polylactic acid (PLA). Further growth will be threatened by climatic and political uncertainties for products such as guar gum and gum arabic, as well as competition from synthetic alternatives. With many natural polymers procured offshore, imports are expected to continue to account for a large share of indigenous demand.

These and other trends are presented in Natural Polymers, a new study from The Freedonia Group, a Cleveland-based industry research ďŹ rm.

Cellulose ether demand is expected to rise 4.2 percent annually through 2012, accounting for about one-third of all natural polymer demand.

Methyl cellulose will dominate the cellulose ether market due to its widespread use in construction materials such as plaster, mortar, grouts, stucco and wallpaper pastes. Best cellulose ether opportunities are anticipated for microcrystalline cellulose (MCC), particularly in pharmaceutical applications. Demand for starch

and fermentation products will expand at a double-digit pace to $1.1 billion in 2012 based on greater availability and improved production technologies for polymers such as PLA, starch blends and hyaluronic acid. Falling prices will also boost volume demand. Polylactic acid will see signiďŹ cant growth in packaging areas such as thermoformed containers. Hyaluronic acid demand will be stimulated by an aging populace, generating strong demand for dermal injections and orthopedic treatments.

Robust growth is anticipated for protein-based polymers such as collagen, with fur-

ther advances threatened by competition from longer-lasting alternatives such as hyaluronic acid. Exudate and vegetable gum demand will be bolstered by opportunities for guar gum in food and beverage applications. Good opportunities are anticipated for marine polymers such as carrageenan and alginates, mainly in food and beverages, and wound dressings.

Natural Polymers (published 11/2008, 296 pages) is available for $4,600 from The Freedonia Group, Inc., 767 Beta Drive, Cleveland, OH, USA 44143-2326, Fax +1 440 6460484, e-mail pr@freedoniagroup.com

US natural polymer demand in million dollars (Freedonia). % Annual Growth 2002/2007 2007-2012

Item

2002

2007

2012

Natural Polymer Demand

1,928

2,850

4,020

Cellulose Ethers

795

1,097

1,350

6.7

4.2

Starch & Fermentation Products

328

561

1,125

11.3

14.9

Protein-Based Polymers

315

434

605

6.6

6.9

Other

490

758

940

9.1

4.4

8.1

7.1

Italian Food & Beverage Technology - LV (2009) march -

75

RESEARCH

DIETARY FAT RAISES BREAST CANCER RISK A new study published in the American Journal of Clinical Nutrition has indicated that there may be an association between dietary fat intake and breast cancer. The study followed over 300,000 European women for an average of over 8.5 years and found that those with the highest intake of saturated fat were 13% more likely to develop breast cancer than those with the lowest intake.

Breast cancer is the most common form of cancer affecting women worldwide. It has been suggested that this cancer can be influenced by lifestyle and environmental factors including immigration from a low-risk to a high-risk Country. Previous studies have produced inconsistent results regarding a link between dietary fat intake and breast cancer. Some correlation and animal studies have shown strong links between high fat intake and breast cancer risk but most case-control studies have shown only a weak association. Other, prospective cohort, studies have shown little or no association.

In this study conducted by Sieri and colleagues from the Nutritional Epidemiology Unit, Istituto Nazionale dei Tumori in Milan (Italy) dietary questionnaires of 319,826 European

women enrolled in the European Prospective Investigation into Cancer and Nutrition (EPIC) were analysed. After an average of 8.8 years of follow up, 7,119 women in this geographical and culturally heterogeneous cohort developed breast cancer. The researchers then used multivariate Cox proportional hazard models stratified by age and location to estimate the link between breast cancer risk and fat and fat subtype intake. The scientists adjusted data for menopausal status, alcohol intake, height, weight, smoking status, and educational background.

Cases of breast cancer were ascertained by reference to cancer registries in seven of the participating Countries while various other methods were used to identify cases in the remaining Countries.

Sieri and fellow researchers state that they found a weak but significant link between breast cancer risk and saturated fat intake although they found no association with total fat intake. In this study those women in the highest quintile of saturated fat intake were found to be up to 13% more likely to develop breast cancer than those in the lowest quintile. Whilst the study found no significant association of

76 - Italian Food & Beverage Technology - LV (2009) march

breast cancer with total, monounsaturated or polyunsaturated fat intake, it did show a trend for a direct association of risk with monounsaturated fat intake and an inverse association with polyunsaturated fat intake. In menopausal women the association of risk with high saturated fat intake was confined to those subjects who were not using hormone therapy at baseline.

The researchers claim that the strengths of this study are its large size, wide variation of fat intake and extensive informa-

tion on potential confounders.

They indicate that the same limitations which apply to most observational dietary studies do indeed apply here in that the estimation of food intake by questionnaire is associated with large random error. They conclude that the data and results from the study add to the evidence of a weak, positive link between saturated fat intake and breast cancer risk and that they suspect large studies such as this are required to show this weak effect. rssl.com

ANTIOXIDANT EFFECTS FROM EATING ALMONDS Eating almonds significantly decreased levels of two biomarkers for oxidative stress in a group of 27 male and female volunteers with elevated cholesterol. The study was conducted by scientists funded by the Agricultural Research Service, the Almond Board of California, and the Canada Research Chair Endowment.

CoAuthor Jeffrey Blumberg is director of the Antioxidants Research Laboratory at the Jean Mayer USDA Human Nutrition Research Center on Aging (HNRCA) at Tufts University in Boston, MA. He and colleagues reported the findings from this study in the Journal of Nutrition.

HNRCA scientists analyzed blood and urine samples from the subjects who had consumed three different dietary treatments, consisting of the same amount of calories each, for one month. The study was a cross-over, randomized clinical trial, so each subject received each treatment in random order.

Treatments consisted of a “full dose” of almonds, defined as 73 grams daily (about 2.5 ounces), a “half-dose” of almonds plus a half-dose of muffins, and a full-dose of muffins as a control. The subjects consumed a low-fat background diet and were counseled on strategies to maintain weight

and to consistently follow their usual exercise routines throughout each test phase.

The researchers wanted to investigate possible antioxidant effects from eating almonds.

The team found that when the volunteers ate the full dose of almonds, their concentration of two biomarkers of oxidative stress – plasma malondialdehyde (MDA) and urinary isoprostanes – were significantly lowered. MDA decreased by

nearly 19% compared to the start of the study in the full-dose almond group. Isoprostane decreased by 27% in both the almond groups when compared to the control period, suggesting a possible threshold effect for that biomarker.

While this study helps to show the antioxidant benefit of eating almonds, further research is needed to shed light on the individual contributions of vitamin E and polyphenolic constituents, such as flavonoids, found in almonds and other tree nuts.

The study did not demonstrate a minimum amount of dietary almonds that would result in a biological effect.

USDA-ARS

COFFEE INTAKE MAY SLOW LIVER DISEASE PROGRESSION According to researchers who reported in a poster presentation to the American Association for the Study of Liver Diseases, increased coffee consumption may slow the progression of liver damage caused by hepatitis C virus infection. It was found that patients who self-reported drinking three or more cups of coffee a day were less likely to have liver disease progres-

sion than those who drank less.

Neal D. Freedman, the MD of the National Cancer Institute at the US National Institutes of Health, Department of Health and Human Services is quoted as saying that population studies had inversely associated coffee intake with cirrhosis, chronic liver disease and hepatocellular carcinoma. This was the first study, he

Italian Food & Beverage Technology - LV (2009) march -

77

vernoniadv.

RESEARCH

said, that had looked at the relationship between coffee consumption and progression of advanced liver disease.

Freedman and colleagues analysed questionnaires from subjects in a 3.5 year randomized trial of 1,050 patients diagnosed with hepatitis C at Ishak fibrosis stage 3 or higher, whose disease had not responded to standard drug therapies (Ishak is a scoring system that measures the degree of scarring of the liver -0 represents no fibrosis, and 6 is established cirrhosis). Some of the patients were receiving no treatment and some received pegylated interferon afa-2a. The questionnaire asked about food frequency including tea, coffee, alcohol and cigarette consumption.

808 patients responded at baseline.

The researchers then used multivariate proportional hazards analysis (adjusted for baseline age, sex, BMI, education, ethnicity, diabetes, baseline Ishak fibrosis score, lifetime

78 - Italian Food & Beverage Technology - LV (2009) march

alcohol intake, usual tea intake and total calorie intake) to determine the association between coffee and tea intake and progression of their liver disease. Results showed that there was no influence on liver disease progression with tea consumption. They discovered, however, an inverse association between coffee intake and liver disease progression. Liver disease had progressed in 208 patients after 13 months but outcome rates decreased 10.4/100 person-years for those drinking no coffee to 6.0/100 person years for those who drank 3 or more cups daily.

The association did not vary by treatment, cirrhosis at baseline, general health at baseline, or a number of other factors which were considered. Freedman was quoted as saying that these results indicated that coffee consumption may slow the progression of fibrotic liver disease. rssl.com

EATING FAST CONTRIBUTES TO OBESITY A study of the eating habits of 3,000 Japanese men and women found that those who said they ate quickly and until they were full were three times more likely to be obese than those who ate slower and stopped before feeling full.

Researchers at Osaka Univer-

sity examined the eating habits of 1,122 men and 2,165 women between the ages of 30 and 69 from 2003 to 2006. Participants filled out a diet history questionnaire about their eating habits that included questions about eating until full and their speed of eating.

The study found that speed alone doubled a person’s risk for being overweight. When eating until full was added to speed, the risks tripled.

The findings appeared in the British Medical Journal, which also published an editorial surmising that the tendency to eat quickly stems from a

once-advantageous evolutionary trait that prompted people to eat more food when resources were scarce. The editorial recommends that children should be given appropriate portion sizes, encouraged to eat slowly and allowed to stop eating when they feel full.

Italian Food & Beverage Technology - LV (2009) march -

79

MARKETING REPORTS

MINTEL PREDICTS TOP TRENDS FOR 2009 Five key changes to consumer behaviour and how businesses can thrive around the world, people have been shaken into uncertainty by the economic crisis. But the recent US presidential election has given rise to feelings of hope and optimism. Looking ahead to 2009, Mintel sees five major ways that consumers will adapt and make the best of next year.

As a backlash against the fast pace of the modern world, people will try to take greater control of their lives and find pleasure in the simple things.

Faced with financial insecurity, shoppers will seek out businesses and products they feel they can trust. And although they will cut back on spend-

ing, people will continue to treat themselves to little luxuries and fun activities.

“People around the world are feeling insecure and are already looking to re-establish a sense of stability in their lives”, comments Joan Holleran, director of research at Mintel.

“In the coming year, it will be more important than ever for businesses to respond quickly and creatively to changing consumer needs and desires, as we all become more selective in how we spend our money”.

YOU ARE IN CONTROL Over the years, people have become more confident and

demanding about how they live their lives and spend their money. Even as a recession hits, they will want to stay in control of their choices, wherever they can. Consumers will seek out products and services that give them exactly what they want, when they want it, especially as their budgets tighten. And the Internet will be key. It shows people every option available and gives them the power to demand more, while also allowing them to influence others through user reviews and feedback.

Manufacturers will respond with products that suit people’s specific needs and lifestyles.

“Those companies that give consumers precisely what they want or give them the freedom to customise their purchases will do well. Companies that fail to do this will see consumers walk away,” says Joan Holleran. In addition, Baby Boomers will be of particular interest to businesses. Companies will move beyond traditional “old age” products and services to ones that embrace the active, healthy lifestyles of many older consumers.

SIMPLIFY AND PURIFY Faced with fast-paced modern life, many people will continue to look for convenience

80 - Italian Food & Beverage Technology - LV (2009) march

and simplicity. And as people take control of their everyday lives, they will also demand that companies communicate with them honestly and openly. From understandable ingredients to clear company practices, consumers will want complete transparency when it comes to the products they buy. Nostalgic skills such as cooking at home, sewing and gardening will become increasingly popular. As an added benefit, these homebased activities will also help people stretch their budgets further.

As consumers look for more authentic, easy-to-understand products, companies will market their brands in a simpler, more direct way. Fresh, clean and pure will become essential values, as manufacturers focus on clear ingredient labels and product positioning.

“Simplicity and convenience are the ultimate goals. Brands that can communicate what they really stand for and show how they can make life easier will earn consumers’ trust and loyalty,” says Joan Holleran.

Additionally, with people “cocooning” in their homes to save money, companies will create better products for dining, relaxing and entertaining at home.

REBUILDING TRUST Today’s consumers have high standards and will demand value for money, as well as consistently high levels of quality, safety and service.

Crumbling economic mar-

kets, food scares and toy safety problems have fuelled an era of doubt and insecurity. And so in the coming year, people will seek out trusting, open relationships wherever they can. People will want to know all about the products they buy, from where they were sourced to how they were manufactured. Because of this, people will cling to the long-standing, nostalgic brands they know and love, looking for products with a real sense of familiarity.

For many companies, especially those in the finance sector, the road to rebuilding trust with consumers will be long and difficult. But it will be a priority. Manufacturers will need to back up their words with actions and conduct business in a more open, honest way. Reassuring consumers that they are acting in the customers’ best interest will become a primary concern for businesses. Also, as companies see shoppers sticking to already-familiar products, long-standing brands will move into new markets to exploit their position as trustworthy companies.

TRADING DOWN (BUT A LITTLE TRADING UP TOO) As purse strings tighten, consumers will look for every possible way to make their pennies stretch further. For example, people will trade down to cheaper own label brands, eat out less or simply choose not to update their wardrobes. But everyone will

still crave a little treat now and again. The result? Shoppers will mostly trade down to budget-friendly solutions to save money. But occasionally, they will also need to indulge in small, affordable luxuries, like premium chocolate, designer sunglasses or a favourite moisturiser.

As consumers split between the low and high end of the market, manufacturers will invariably follow suit. Many companies will start to focus on value brands, but there will still be room for products that bring a little luxury to the everyday. “The middle market will increasingly be squeezed and is going to have to prove its worth, when faced with competition from newly improved basic lines,” states Joan Holleran. Beyond this, many companies will position their products as a more affordable alternative to going out. For example, expect premium ready meals that give a restaurant experience at home or beauty products that bring a spa-like feel to the bathroom.

PLAYFULNESS, LIGHTENING THE MOOD In tougher times, people not only crave life’s little luxuries, they also need to enjoy themselves ? we can’t be serious all the time. Small playful distractions such as neon make-up, fun-to-eat food or interactive shops like the Apple store will become increasingly popular as people look to let their hair down and have some fun.

Companies will focus on products and experiences that are light-hearted, and those that offer real entertainment will have a significant competitive advantage. Beyond this, manufacturers will launch products specifically designed

to enhance people’s moods in unique ways. From food and beauty to household cleaners, Mintel expects to see a widening range of products that soothe, energise or simply lift the spirits. www.gnpd.com

Italian Food & Beverage Technology - LV (2009) march -

81

MARKETING REPORTS

TEN TRENDS TO WATCH IN PACKAGED GOODS With 2009 nearly upon us, look for new product marketers to make the year interesting with beauty foods and drinks, detox products and concentrated liquid cleaners that cut costs and help the environment.

Datamonitor’s Product Launch Analytics takes a look at these and other trends in consumer packaged goods for the coming year.

NUTS ABOUT NUTS (AND SEEDS) It wasn’t all that long ago that consumers were told to avoid nuts. Too much fat, the experts said. Well, the experts have reversed course and nuts are now hailed as nutritional powerhouses which is why they are showing up in more new product launches. Snack bars, in fact, are increasingly going “naked” to showcase nut ingredients. You won’t find Quaker True Delights Chewy Granola Bars (USA) covered in chocolate as the PepsiCo product claims “you can actually see large chunks of macadamia nuts’. Seeds too are getting their due on the health front, including flax seeds, sunflower seeds and pumpkin seeds.

DON’T ENERGIZE, RELAX Energy drinks have certainly taken the world by storm. But is there a potential change in the offing? If economic woes caused by an overly-caffeinated worldwide financial system are a metaphor for what may happen in food and beverage markets, then get ready for more relaxation offerings.

New product offerings going the relaxation route include Drank Relaxed Energy Beverage (USA) dubbed the “world’s first extreme relaxation beverage” that induces a natural calming and soothing effect when consumed.

Also new are Purple Stuff ProRelaxation & Calming Elixir

82 - Italian Food & Beverage Technology - LV (2009) march

(USA), Nescafe Body Partner Relax Coffee which is decaffeinated coffee infused with chamomile (Philippines) and Lotte Relax Gum Apple Tea Mint (Japan). The latter is a new functional chewing gum with theanine from green tea that delivers a relaxing effect.

BEAUTY, YOU CAN EAT OR DRINK Move over cosmetics. The new way to look beautiful is

with an emerging generation of specially-formulated foods and drinks. Though the trend is very much in its infancy, it has attracted some attention

Belt curves

Bottle laners

Slat dividers/Combiners

Handling systems and conveyors

LM s.p.a. - v.le delle Nazioni, 95 - 41100 Modena Italy tel. 0593164411 - fax 0593164404 e-mail: info@lmgroup.it http: www.lmgroup.it In-line buffers/Storage system

Elevators/Loweratos

MARKETING REPORTS

from heavy-hitters in the food industry like Nestle and Masterfoods. Nestle’s new Glowelle Beauty Drink (USA) fights signs of aging from the inside out with skin-beautifying antioxidants. Masterfoods’ Dove Beautiful Milk Chocolate has skin nourshing ingredients like vitamins C and E along with biotin, zinc and cocoa flavanols. And in the UK, Beauty Spring Water touts its Praventin ingredient as rich in Lactoferrin to help reduce acne.

DETOX ME Worldwide financial markets are trying to detoxify themselves from bad loans. Consumers are doing some detoxification of their own thanks to new products hitting the market that promise to “detoxify” in one way or another. Some food-based detox products use liver-friendly ingredients like dandelion root as active

STEAM IT UP What says both “fresh” and “tasty” to today’s consumer?

Steam and steam cooking.

Steam literally has a head of steam in the frozen food market as a growing number of food makers introduce products showcasing the cooking

power of steam. Buoyed by a new generation of microwave cook-in-bags that vent excess steam during the cooking process, the trend is picking up momentum with launches like Dole Easy Steamer Potatoes (USA), Birds Eye Steamfresh Specially Seasoned Rice (USA) and Bonduelle Vapeur Vegetables (France).

84 - Italian Food & Beverage Technology - LV (2009) march

ingredients, but regardless of the science behind the trend, consumers are paying attention to celebrities making a name for detox diets including Beyonce and Oprah Winfrey. Recent “detox” launches include Function Urban Detox Goji Berry drink (USA), V Water Detox Vitamin Water (UK) and Biore Detoxify Daily Scrub (USA).

GET READY FOR STEVIA It’s been called the “holy grail” of sweeteners. Stevia is a natural sweetener that comes from the South American stevia plant and has the potential to turn the sweetener world upside down. This zero calorie sweetener has been used for years in South America and Japan, but has been banned in processed foods and beverages in the USA and much of Europe. That could change in 2009 as the U.S. Food and Drug Administration is preparing to decide if stevia variant Rebaudioside A may be safely used in pro-

cessed products. If approval is granted, the new product floodgates could open quickly as both Coca-Cola and PepsiCo are both ready to roll with new stevia-sweetened drinks.

IT’S AN “ECO” FRIENDLY WORLD Worldwide economies may be dipping, but that does not seem to have dampened the desire for companies and products to be perceived to be environmentally-friendly.

Mentions of the word “eco” for new food and non-food packaged goods from around the world have nearly doubled in the last two years, according to Datamonitor’s Product Launch Analytics. Nature Babycare Eco Sensitive Fragrance Free Awarded Wipes (Finland), Plush Eco Fabric Softener (Brazil) and Nvey Eco Organic Erase Corrective Makeup (Australia) are some products that are definitely ‘on trend’.

FLOWER POWER Who doesn’t love flowers?

Granted, flowers are great to look at, but they are beginning to play a bigger role in new product formulations.

Floral flavors like lavender,

tion Chocolates (USA). Subtle, non-fattening and aromatic, floral flavors look to surprise in 2009.

MIX srl

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

BRAIN POWER In today’s world, mental fitness may well be more important than physical fitness. Packaged goods makers seem to have come to the same conclusion as a growing number of brain health products are hitting the market. Touting “good for your brain” ingredients like DHA Omega-3’s are recent entries like Kellogg’s

hibiscus and jasmine have long enjoyed success in nonfoods, but are newer to foods and drinks markets. Examples include Ooba Sparkling Refreshing Hibiscus beverage (USA) which is said to have a high level of antioxidants, Simply Hibi Health drink (UK) and Lavender-Jalapeno flavored Theo Caramel Collec-

LiveBright Brain Health bar (USA), IQ Plus Brain drink (Austria and Germany) and Unilever’s Rama Idea! margarine (Europe). Mentions of the word “brain” in new food and beverage products worldwide have nearly tripled in the 2007-2008 period versus the 2005-2006 period, according to Datamonitor’s Product Launch Analytics.

Italian Food & Beverage Technology - LV (2009) march -

85

MARKETING REPORTS

FRESH FLAVOUR AND SCENT TRENDS FOR 2009 The new products of tomorrow certainly won’t be bland, mild or boring. Looking ahead to 2009, Mintel forecasts that manufacturers will reach for exotic fruits and fresh, soothing flavours with a touch of spice to jazz up their new products.

Nature-inspired aromas will also be a real hit.

From food and drink to household and personal care, Mintel’s leading new product expert, David Jago, is excited about new tastes and smells he expects to see hitting global markets soon: “Today’s manufacturer is constantly looking for those tastes and aromas that stand out and capture shoppers’ imaginations. By adding exotic fruits and more unusual ingredients to everyday products, companies give people the opportunity to experiment and move out of their comfort zones without breaking the bank.”

Mintel has identified seven flavours and three scents that will come into the limelight this year. These flavours and scents will spread across the globe, moving beyond their core market or Country of origin to become the heavy-hitters of 2009.

FLAVOUR FORECASTS Persimmon Viewed as a unique and exotic fruit, persimmon is poised to make a major splash in food and beverage. Mintel expects companies to blend it with more common fruits, as seen in a new Japanese yoghurt that contains white peaches, persimmon and apricots.

Starfruit Another unusually shaped, distinctly flavoured fruit – starfruit – is catching on around the globe. Already seen in Flor De Hibiscus’s Chutney with Star Fruit (Brazil), the exotic fruit will become a major global player in 2009.

Lavender Mintel expects lavender to move beyond the home and personal care categories and into food and beverage next year. Already seen in products such as Lindt Chocolat Provenance’s Lemon-Lavender dream chocolate (Germany), lavender can be paired with more familiar ingredients to bring a naturally soothing, aromatic quality to food and drink.

Peri-Peri This is an African hot sauce that has been made famous in the UK by the Nando’s restaurant chain. But we can expect to see peri-peri appear in more products on our supermarket shelves as 2009 will be peri-peri’s year to set the world alight.

Masala Chicken Tikka Masala is one of the most popular curries in

Cactus Cactus is already a popular food flavour in Latin America, seen in products like Nopalia Cactus Toasts (Mexico) which contain both cactus and corn.

Next year, look for manufacturers to incorporate this regional taste into new food products around the world.

Chimichurri Another classic from Latin America, chimichurri is a sauce for

86 - Italian Food & Beverage Technology - LV (2009) march

grilled meats, recognised for its clean, clear flavour. It has already begun to win fans in the US, seen in new products like Gaucho Ranch’s Original Argentinean Chimichurri Steak sauce, but we could well be enjoying this spicy flavour further afield.

the UK, but masala as a flavour is expected to become

the hot star across the globe for 2009.

SCENT FORECASTS

spicier scents. These aromas also resonate with consumers’ spicy food cravings and are in line with all environmental trends.

Spicy + Woody Echoing current trends in men’s fragrances, Mintel expects spicy and woody scents to infiltrate the home in 2009.

As most home fragrances are sweet, floral or citrus based, manufacturers have an opportunity to launch stronger and

Savoury Though “meaty” and “salty” aren’t words that spring to mind when thinking of fragrance, Mintel sees these scents as an area of opportunity for the next year. Tied to festive meals and salty snacks, savoury scents in the home conjure up instant

connotations of happiness and fulfilment.

Food Flavours Just as pomegranate moved quickly from a food and drink flavour to a non-food fragrance, Mintel expects that tomorrow’s scents will closely follow new flavour trends. From spicy, hot tastes to fruity, exotic ingredients, 2009 could see many innovative new aromas for home and personal care products.

Italian Food & Beverage Technology - LV (2009) march -

87

NEWS

BIOPLASTICS INDUSTRY DEVELOPED POSITION ON LCA European Bioplastics recently released a position paper on Life Cycle Assessment (LCA) of bioplastics outlining the opportunities and needs of the analytical tool.

The paper addresses the careful and knowledgeable use of it and calls for the involvement of the industry. Bioplastics are designed on sustainability criteria thus aiming to improve environmental performance. It is of vital importance that the reliable instrument LCA is guiding the market and technology development of bioplastics and not obstructing it.

Topics such as sustainable de-

velopment, fossil and natural resources availability, global climate change and waste reduction are more and more dominating political and industrial agendas. Therefore, the relevance of the environmental performance of processes, products and services in decision-making is rapidly growing and LCA results are increasingly being considered as a key input. For this reason European Bioplastics has taken the opportunity to outline its position on LCA. Bioplastics are based on different raw materials, produced and processed using diverse

technologies, tailored to various applications and recovered or disposed of through multiple waste management systems.

Consequently the results from LCAs are complex too and do not allow simple conclusions.

The environmental performance of bioplastics can only be assessed case by case.

LCA has been used by the industry in order to optimise processes and the environmental performance of products for years. The optimisation potential of bioplastics is huge.

Hence projections for improvements can be made and should be included in LCA.

EHPM QUESTIONS EFSA’S METHOD FOR ASSESSING ARTICLE 13 CLAIMS Important aspects of the joint EHPM, ERNA, CIAA and EBF industry list of article 13 claims have been modified in the final list without clear explanation, the European trade organisation EHPM has said.

Commenting on the final article 13 list published on the European Food Safety Authority’s (EFSA) website, EHPM said aspects from the industry

list, such as conditions of use and examples of wording, have been changed without explanation, and entries have been omitted completely.

EHPM also reiterated its concern that EFSA intends to follow an identical process of assessment for article 13 claims (claims based on generally accepted scientific evidence) as the one used

88 - Italian Food & Beverage Technology - LV (2009) march

for assessing individual dossiers submitted under article 14 claims (disease risk reduction claims and children’s claims) which it says was not the original intention of the law.

The trade organisation said that the intention of regulation when it had been initially been discussed and adopted, was for claims that had been ac-

cepted on national level based on generally accepted scientific evidence (article 13.1 claims) to undergo a quicker assessment process than the full authorisation procedure for article 14 claims, and be allowed to continue to be used.

“We believe that the task of EFSA as originally intended by the regulation should be to check and confirm that the evidence supporting article 13.1 claims is considered as generally accepted, by taking into account and weighing all of the existing evidence,” said Lorene Courrege, EHPM’s director of Regulatory Affairs.

“However, EFSA would have great difficulties in applying the same assessment process as that used for article 14 claims, as the regulation has not requested member states to provide the same detailed information, since the claims were deemed to be supported by long established and non controversial science.

We believe the insistence of EFSA to apply the same process of assessment simply does not make sense and could potentially decimate the final article 13.1 list.

We hope to clarify this in further talks with EFSA.” EFSA will now begin its assessment of the list, after which the European Commission and EU Member States will make the final decision on the article 13.1 claims that will be allowed for use in the final Community list.

PACKAGING LINE WITH SLEEVE LABEL APPLICATION This coming 2009 looks promising for Benco Pack, the Sacmi Group business unit specialised in form-fill-seal technology: a new packaging line equipped with the ISA sleeve label application device is being delivered to one of the global industry biggest companies, based in the Usa. Intended for this American

company Columbian and Venezuelan production plants, this just-delivered packaging line is the result of an ambitious Benco Pack project aimed at providing a finely-tuned, complete line that features not just sleeve application – developed by Sacmi Labelling – but also reusable cap application, in-line weight control and vision systems for a correct positioning

of both label and caps, with automatic rejection of containers that fail to meet quality standards.

The customers’ decision to go with Benco Pack was formalised after a two-year study aimed at identifying the best possible market-available technology in terms of reliability and innovation, a combination that the Sacmi

Group has successfully supplied yet again via the Benco Pack division: the innovative technology offers significant packaging material savings thanks to the in-line form-fill-label process.

As of today, in fact, the customer will no longer have to rely on external suppliers for preformed plastic containers, nor be forced to transfer them from empty container storage to the labelling line and then the filling and closure lines.

Thanks to Benco Pack it will be

Italian Food & Beverage Technology - LV (2009) march -

89

NEWS

possible to manage – all on just one line – 10,000 polypropylene 250/500 g containers per hour, all labelled and sealed with cap and quality controlled.

It should be pointed out that

this has been a major team effort by the entire Sacmi Imola Closures&Containers Division (of which Benco Pack is a part), Sacmi Labelling and the Sacmi Imola Automation&Inspection Systems Division.

The result is a tailor-made plant that fully satisfies all customer expectations.

Such innovation is, moreover, because of its extensive ap-plication range, likely to lead to further business

opportunities, especially in the milk and cheese industries.

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

EFSA OPINION ON NANOTECHNOLOGIES AND FOOD SAFETY EFSA has launched a public consultation on its draft scientific opinion in relation to nanoscience and nanotechnologies and food and feed safety.

Nanotechnologies involve the use of substances on a very small scale. This draft opinion focused on engineered nano materials (ENM) that could be deliberately introduced into the food chain. It has elaborated on approaches to risk assessment in this field and as such is not an assessment of any specific application of ENM. The European Commission (EC) has asked for this opinion as a first step because consideration needs to be given as to whether existing risk assessment approaches can be appropriately applied to this new technology. When finalised, EFSA’s opinion will then help the EC to explore appropriate measures, assess existing legislation and determine the scope of possible further requests for scientific opinions from EFSA in this field.

EFSA’s Scientific Committee (SC), which includes the chairs of all of EFSA’s Panels, is leading this work as it has a multi-disciplinary character and is relevant to a number of the Panels’ respective areas of expertise. They are being assisted by a Working Group of scientists with relevant expertise.

Key conclusions of the draft opinion include: Established international approaches to risk assessment currently used for non nano chemicals can also be applied to ENM. It is currently not possible to satisfactorily extrapolate scientific data on non nano chemicals and apply it to their nano-sized versions. Consequently specific case by case risk assessments should be performed when assessing their safety, based on specific data from relevant safety tests applicable to the particular application.

Possible risks arise because ENM have particular charac-

90 - Italian Food & Beverage Technology - LV (2009) march

teristics, due in part to their small size and high surface area. Small size increases their ability to move around in the body in ways that other substances do not, while their high surface area increases their reactivity.

Additional limitations and uncertainties exist, particularly in relation to characterising, detecting and measuring ENM in food, feed or the body. There is also limited information on absorption, distribution, me-

tabolism and excretion, as well as the toxicity of ENM. Recommendations are made in the draft opinion for further data, research and investigations to address uncertainties and limitations and therefore strengthen the understanding, evidence base and methodologies to be applied in assessing the risk of ENMs. The opinion also gives an indication to potential applicants of the data they would need to provide to allow for a risk assessment.

NEWLY ADOPTED FIAP TO CREATE EU-WIDE RULES FOR ADDITIVES, FLAVOURS AND ENZYMES The European Union’s recently adopted Food Improvement Agent Package (FIAP) should simplify and clarify the regulatory framework for additives (including colours and sweeten-

ers), flavours and enzymes.

Commenting on the revamp of the rules for additives, flavours and enzymes (termed “food improvement agents” by the EU), EAS Food Law Manager Xavier

ñ¡

HIGH TECHNOLOGY IN MOULDS MANUFACTURING FOR THE BAKERY AND FOOD INDUSTRIES TARTES TARTELETTES BRIOCHETTES SNACKS PLUM-CAKES CROISSANT SAVOIARDI MADELEINETTES ECC... attrezzature per industria chimica alimentare e farmaceutica

AICAF srl Via IV Novembre, 9 20090 TREZZANO S/N - Mi - Italy Tel. +390248401504 - Fax +390248401835 www.aicaf.it - e-mail: aicaf@aicaf.it

NEWS

Lavigne said the new package of EU-wide regulations being introduced could significantly cut down the time it takes for manufacturers to get these substances authorised for use in food and nutritional products.

The package was adopted on 18 November and should be published in the EU Official Journal by the end of the year.

It replaces all existing rules with four new regulations: one for additives, including colours and sweeteners, one regulation for enzymes, one for flavours, and one for a common authorisation procedure.

“At present the legislative framework for these substances is divided between EU directives on different functional

classes of additives, and others on specific purity criteria” – Mr Lavigne said – “Currently, there are different national rules for enzymes or flavours, and there can be significant differences from one EU Member State to another. The majority of these will be replaced by the new EU-wide rules. We will have a centralised EU authorisation procedure with rules that are directly applicable and don’t need to be nationally transposed. On the whole the FIAP should reduce the authorisation process from two-and-ahalf years to around eighteen months”.

Mr Lavigne pointed out key new aspects introduced in the FIAP, such as the general

review clause stipulating that all food agents should be periodically revised and the requirement for all products containing AZO colours to bear a specific labelling warning.

“We are currently carrying out a series of audits of products for companies, checking that the additives they have used are in line with the new legislative framework” – he said – “I would advise all companies to go through a similar process”.

The new authorisation procedure becomes applicable 20 days after the publication of the FIAP; the Regulations on Additives and Enzymes will apply from January 2010, and the Flavours Regulation in January 2011.

IPACK-IMA: APPOINTMENT WITH FOOD PROCESSING & PACKAGING The sought-after world-leading exhibition for packaging and processing industrial technology, Ipack-Ima, will be on March 24-28th 2009 at FieraMilano.

The important role played by this event amongst industrial players from all over the world is proper in the more than 1,000 exhibitors registered as of today. IpackIma’s strong marketing appeal brings together the producers of technology excellence, materials and providers of services with decision-makers from

companies using processing and packaging technology, but also potential dealers and business partners.

The exhibition represents a great opportunity to make business. The joint staging of Grafitalia and Converflex will make this technological event an European première with a great attraction for all international industrial companies.

One entrance card only will provide access to all three exhibitions.

Ipack-Ima will be the venue for the world conference on

92 - Italian Food & Beverage Technology - LV (2009) march

“More Technology, Safety & Quality, Less Hunger – From post-harvesting in emerging Countries to consumer” with the support of the Ministry for Agricultural, Environmental and Food Policies, the Ministry for Economic Development and the Organizations of the United Nations.

This congress with a focus on the role of technology in the fight against world hunger will be a preview of the Expo 2015 themes, and, as a “cosmic event” the first benchmark for FieraMilano.

Over time the profile of the exhibition has gradually changed and is becoming an integrated event.

The 21st Ipack-Ima will be an all-encompassing system event for the entire production chain – from raw materials to the sales outlet – with a highly diversified display of products: machinery and equipment for primary and secondary packaging; materials, containers and accessories for primary and secondary packaging; processing technology; labeling, coding, marking, tracing and automatic identification technology and systems; technology and systems for product finishing, handling, warehousing and internal logistics; ancillary equipment, accessories and components; contract packaging; consulting services for planning and managing an industrial plant; institutions, trade press, associations.

The exhibition’s organization focuses on the most dynamic segments such as technology for the beverage industry displayed in the Bevertech Area, as well as technology applied to identify, track and handle packaged products available in the Labeltrack Area. New developing areas have been identified, in particular packaging solutions for Pet Food producers as well as materials and technology products that are in high demand because they meet new lifestyles: ready meals, convenience and super-fresh food.

CIBUS TEC 2009 IN PARMA The next Cibus Tec, the international food processing & packaging exhibition, will be held at Parma Fairs from October 27 to 30th 2009 offering a new exhibition layout. Last may the inauguration of the new road system connecting the motorway toll

directly to the fair area has started the modernization of the fair quarters. To complete this work Fiere di Parma have launched a 3 year investment programme which includes a new central reception, covered connections between halls, up-dating of the existing

exhibition structures and motorway front and the construction of 3,000 new parking places.

The 70th edition presents three dedicated main sections: Tecnoconserve (fruit and vegetable processing technology); Milc (dairy technology); Multitecno (packaging, labelling, hygiene, safety, traceability and identification technology).

The exhibition will also focus

on industrial fresh pasta, cold chain, fruit juice, ultra fresh, logistics, laboratory equipment, with a special focus on ultimate packaging technology.

Cibus Tec 2009 will dedicate a one-day conference to bottling: the most important Associations, representing the European market leaders in advanced technologies for food liquids, will discuss the latest issues.

INTERNATIONAL EVENTS IN ITALY 24 - 28 March 2009 - Rho-Pero (MI): Ipack-Ima, int. packaging, food processing and pasta exhibition. IpackIma - Corso Sempione 4 - 20154 Milano - Italy - Tel. +39 02 3191091 - Fax +39 02 33619826 - e-mail: ipackima@ ipackima.it 2 - 6 April 2009 - Verona: VinItaly+Enolitech, Int. Wine Show. Veronafiere - Viale del Lavoro 8 - 37135 Verona Tel. +39 045 8298111 - Fax +39 045 8298288 - e-mail: info@veronafiere.it 2 - 6 April 2009 - Verona: SOL, International Olive Oil Show. Veronafiere - Viale del Lavoro 8 - 37135 Verona - Tel. +39 045 8298111 - Fax +39 045 8298288 - e-mail: info@veronafiere.it 21 - 24 May 2009 - Verona: Eurocarne, international exhibition for the meat industry. Ipack-Ima - Corso Sempione 4 - 20154 Milano - Italy - Tel. + 39 02 3191091 - Fax +39 02 33619826 - e-mail: ipackima@ipackima.it 21 - 24 May 2009 - Verona: Acquacoltura, exhibition for fish products and breeding. Ipack-Ima - Corso Sempione 4 - 20154 Milano - Italy - Tel. +39 02 3191091 - Fax +39 02 33619826 - e-mail: ipackima@ipackima.it 24 - 27 May 2009 - Rho (MI): MiWine, int. wine and spirits show. SIFA - Piazzale Carlo Magno 1 - 20149 Milano - Italy - Tel. +39 02 49977961 - Fax +39 02 49977179 - e-mail: miwine@fieramilano.it 10 - 13 June 2009 - Milano: Tuttofood, World Food Exhibition. SIFA - S.S. del Sempione 28 - 20017 Rho - MI Tel. +39 02 49976305 - Fax +39 02 49977685 - e-mail: info@tuttofood.it 11 - 12 June 2009 - Milano: 9th CISETA, Italian Conference on Food Science and Technology. Tutto Food - SIFA S.S. del Sempione 28 - 20017 Rho - MI - Tel. +39 02 49976305 - Fax +39 02 49977685 - e-mail: info@tuttofood.it 7 - 9 October 2009 - Cesena (FC): Macfrut, int. fruit processing show. Cesena Fiera - Via Dismano 3845 - 47023 Cesena - FC - Italy - Tel. +39 0547 317435 - Fax +39 0547 318431 - e-mail: info@macfrut.com 22 - 25 October 2009 - Cremona: MeatItaly, int. meat processing show. CremonaFiere - Piazza Zelioli Lanzini 1 26100 Cremona - Tel. +39 0372 598011 - Fax +39 0372 598222 - e-mail: meatitaly@cremonafiere.it 27 - 30 October 2009 - Parma: CibusTec, Int. Food Equipment Show. Fiere di Parma - Via Rizzi 67/A - 43031 Baganzola - PR - Tel. +39 0521 9961 - Fax +39 0521 996235 - e-mail: tecno@fiereparma.it 24 - 28 November 2009 - Rho (MI): Simei, int. beverage and wine industry show. EME - Via San Vittore al Teatro 3 - 20123 Milano - Italy - Tel. +39 02 7222281 - Fax +39 02 866226 - e-mail: info@simei.it 22 - 26 May 2010 - Verona: SIAB, International baking industry show. Veronafiere - Viale del Lavoro 8 - 37135 Verona - Tel. +39 045 8298111 - Fax +39 045 8298288 - e-mail: info@veronafiere.it 23 - 27 October 2010 - Milano: A.B. Tech Expo, Baking and Confectionery Exhibition. F&M - Via Caldera 21/c - 20153 Milano - Tel. +39 02 40922511 - Fax +39 02 40922499 - e-mail: promo.abtech@fieremostre.it

Italian Food & Beverage Technology - LV (2009) march -

93

advertiser index Aicaf - Trezzano s/N. ......................................... 91

GS Italia - Marnate ............................................59

Partisani - ForlĂŹ ...................................................69

C.M.A. - Budrio ..........................................cover 4

Italo Danioni - Milano ......................................45

PND - Scafati ......................................................61

La Monferrina - Castellâ&#x20AC;&#x2122;Alfero ..........................78

Sacchi - Vidigulfo ...............................................87

Labs - Parma ......................................................... 2

Soren - Corsico ........................................... cover 3

LM - Modena ......................................................83

Speciale - Giarre .................................................62

Pellacini - Sala Baganza .....................................39

Cavecchi - Cavriago......................................52-53 Cavicchi Impianti - Villanova di C. ................ 57 Chiriotti Editori - Pinerolo .............................. 89 CSF Inox - Montecchio Emilia ..................cover 1

Me.Tra - Vago di Lavagno ..................................35

Technosilos - Capocolle di B. ............................63

FBF Italia - Sala Baganza.................................... 1

Mix - Cavezzo .....................................................85

Trivi - Galliate .....................................................49

Firex - Sedico...............................................cover 2

Moriondo - Besana Brianza...............................73

TT - Codroipo .....................................................43

Omac Pompe - Rubiera......................................79

Wolhfarth - Sordio .............................................34

Foodexecutive.com ......................................... 94 Fratelli Indelicato - Giarre ............................... 41

Company index Almac ............................................................................................................. 47

M.C.Z. Automazioni ..................................................................................... 60

Altopack ......................................................................................................... 62

M.D. Micro Detectors .................................................................................. 67

Asepsystems ................................................................................................... 60

Meico ............................................................................................................. 57

Borealis Italia ................................................................................................. 72

Moriondo ....................................................................................................... 38

Brevetti Gasparin .......................................................................................... 51

Pieri ................................................................................................................ 59

Cama .............................................................................................................. 54

Pietribiasi ....................................................................................................... 46

Cavicchi Impianti .......................................................................................... 43

Roboqbo......................................................................................................... 37

Dolzan Impianti ............................................................................................ 55

Rulli Rulmeca ................................................................................................ 65

Foodpack........................................................................................................ 55

Sacmi Imola ................................................................................................... 89

General Plastic .............................................................................................. 72

Sarontecnica .................................................................................................. 64

Icam ............................................................................................................... 44

Sarp ................................................................................................................ 50

IGS Italia ....................................................................................................... 66

Sonic .............................................................................................................. 63

Igus................................................................................................................. 66

Synchrosys ..................................................................................................... 64

Imasezzadio ................................................................................................... 56

Tecnopool....................................................................................................... 36

Karr Italiana .................................................................................................. 40

TMCI Padovan .............................................................................................. 41

Liverani .......................................................................................................... 66

Vomm Impianti ............................................................................................. 37

M.C. Automazioni ........................................................................................ 58

THE KEY INGREDIENT YUOâ&#x20AC;&#x2122;RE LOOKING FOR

Soren, one of the most advanced, successful leaders in the domestic and international food industries, has been designing, manufacturing and installing high-tech, highquality machines and full systems for more than 50 years. Soren is the perfect ingredient for perfect food products. The companyâ&#x20AC;&#x2122;s know-how ranges from the proper dosage of the ingredients to finished products ready for packaging, and it works in product categories that include everything from ice cream and snacks to sauces.

All of which explains why the key ingredient to an excellent product is always Soren.

Equipment and Food Technologies SOREN srl - Via Pacinotti, 29 - 20094 Corsico (Mi) Italy - Tel. +39 02 45177.1 - Fax +39 02 45177.340 - soren@soren.it - www.soren.it