ITALIAN FOOD TECHNOLOGY 63/2011 by CHIRIOTTI EDITORI srl

n. 63 - April 2011 ISSN 1590-6515

FOOD

Supplemento al n. 5, maggio 2011 di Industrie Alimentari - Sped. in A.P. - D.L. 353/2003 (Conv. in L. 27/02/2004 n° 46) art. 1 comma 1 DCB TO - n. 63 anno 2011 - IP

ITALIAN TECHNOLOGY

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n. 63 - April 2011 ISSN 1590-6515

FOOD

Supplemento al n. 5, maggio 2011 di Industrie Alimentari - Sped. in A.P. - D.L. 353/2003 (Conv. in L. 27/02/2004 n° 46) art. 1 comma 1 DCB TO - n. 63 anno 2011 - IP

ITALIAN TECHNOLOGY

processing & packaging

FRUIT & VEGETABLE PROCESSING MACHINERY & EASY Freeze & EASY Freeze SPYRO

DEEP-FREEZING

COOLING

PASTEURIZING

PROOFING

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CONTENTS 5 - OLIVE OIL Effect of technology and storage time on the quality of extra virgin olive oils from whole and de-stoned paste produced in Southern Italy

12 - CEREALS Effect of cultivar on grain development and bioactive components of barley landraces (Hordeum vulgare L.) grown under organic management

F. Galgano M. Caruso G. Lacertosa A. Palma M. Forte F. Favati R. Acquistucci V. Turfani G. Bonafaccia

DEPARTMENTS 18 - RESEARCH Proteomics as a research tool in meat science (K. Hollung) - Piquant â&#x20AC;&#x153;after-burnerâ&#x20AC;? - Cheese can improve the immune response of the elderly - Chemical may inhibit and target bitter aftertaste - Whey protein open doors to low-fat fried chicken - Novel edible coatings for fresh meat products - Knowing when poultry goes foul Effect of cocoa product consumption on lipid profile 26 - NUTRITION Higher dairy intake can help fight obesity - Health-centered weight control method shows promise - No difference in nutritional value of organic vs conventional foods - Organic fruit and vegetables: better nutritional qualities? - Salt-enhancing odours may boost flavour and acceptance - Consumer response to healthy foods: not only a nutritional matter - Comparison of organic and conventional milk - Enriched oil and brain health - Metabolic responses to high and low glycemic index meals 32 - FOOD PROCESSING Technology and equipment for the food industry - Jam production plant - Mixing and homogenizing - Electric cooker with mixer and vacuum lid - Rotary retort - Edible oil press - Stuffed products - High pressure machines 40 - MEAT PROCESSING Air removing tunnel - Industrial ovens - Vacuum filler for sausages 42 - BAKERY AND CONFECTIONERY More production and quality in pastry sector - Lamination process for tin bread, rusks and baguettes 44 - MILK AND CHEESE EQUIPMENT Continuous steam stretching machine - Cooling tank for milk - Extended shelf life milk packaging 46 - FRUIT AND VEGETABLE Complete fruit processing lines - Fresh fruit and vegetable processing 48 - PACKAGING EQUIPMENT Innovative solutions for shrink wrapping - Bagging machine with zip closure - Biscuit production and packaging - Fully-automatic packaging line - Technologies come

from the understanding of challenges - High-speed casepacker - Capping machines - Bagging and packaging machinery - Horizontal thermoforming machines - Bag closing machines - Ink-jet printers - Linear self-adhesive labellers - Novelty for the aseptic packaging 60 - MATERIAL HANDLING Handling systems - Rotary separators 62 - ANCILLARY EQUIPMENT Innovative solution for energy production - Multi-room control box for cold storage - Vacuum pumps in evolution 66 - PACKAGING MATERIALS Smart packages for preserving the freshness - Optimizing shelf life and enhancing visibility - Injection moulding of polypropylene containers 70 - PACKAGING TRENDS New solutions for choosy consumers - Growth in bioplastics despite crisis - US demand for foodservice packaging to reach $7.9 billion in 2014 76 - MARKETING REPORTS World market for bakery products grows - Membrane materials will continue to dominate - Marine and algae oil Omega-3 ingredients - Good perspectives for the EU digestive health ingredients market 82 - FOOD SAFETY Salmonella in humans falls for fifth consecutive year EFSA reconfirms the safety of aspartame - World demand for food safety products - Natural antimicrobials: the key to irradiation success? 86 - NEWS Food myths (S. Buckley) - Health claims perception - The future of organic products: brands of retailer private labels? - The first Italian hub for chocolate packaging - Macfrut, the hub for the fruit and vegetable industry - Parma is preparing for Cibus Tec - International events in Italy 96 - ADVERTISER INDEX 96 - COMPANY INDEX

April 2011 number 63

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April 2011 number 63

FERNANDA GALGANO1* - MARISA CARUSO1 - GIOVANNI LACERTOSA2 ACHILLE PALMA2 - MARIANGELA FORTE1 - FABIO FAVATI1

OLIVE OIL

Dipartimento di Biologia, DBAF - Università degli Studi della Basilicata Viale dell’Ateneo Lucano 10 - 85100 Potenza - Italy 2 Metapontum Agrobios Centre - S.S. Jonica 106 - Km 448,2 - 75010 Metaponto - Italy *e-mail: fernanda.galgano@unibas.it

EFFECT OF TECHNOLOGY AND STORAGE TIME ON THE QUALITY OF EXTRA VIRGIN OLIVE OILS FROM WHOLE AND DE-STONED PASTE PRODUCED IN SOUTHERN ITALY Key words: de-stoned paste, extra-virgin olive oil, new technologies, quality, storage

INTRODUCTION The beneficial health properties of virgin olive oil have been known for centuries, particularly in the Mediterranean region, and more recently its consumption with the diet has been correlated to a decreasing incidence of cardiovascular disease and certain cancers. Recent findings demonstrate that this preventive effect can be attributed to the antioxidant properties of α-tocopherol and phenolic compounds (Aldini et al., 2006; Okugerai and Tasioula-Margari, 2002). These substances are important not only for the nutritional quality, but also for the sensory quality and shelf-life of the oil. Their concentrations reported in literature are rather variable and for good-quality oils are usually in the range of 100-300 mg/kg for α-tocopherol and 200-1,500

mg/kg for polar phenolic compounds (Hrncirik and Fritsche, 2005). The content of these moieties in virgin olive oil is influenced by variety, climatic conditions, fruit ripeness and oil extraction process. During storage, the presence of natural antioxidants depends on both the hydrolytic processes and the oxidation of the ortho-diphenolic fraction that occur in oils (Cinquanta et al., 1997). The use of new technologies, such as mechanical extraction from de-stoned pastes, can contribute to improve the oil phenolic concentration. In fact, the peroxidase activity is high in the olive seed and by the destoning process is possible to decrease this enzymatic activity in the paste, thus low reducing the enzymatic degradation of the hydrophilic phenols in the oils during processing (Servili et al., 2004). Moreover, the high

ABSTRACT This research is focused on the characterization of 24 commercial extra virgin olive oils produced in two regions of Southern Italy, Basilicata and Campania, obtained both from whole and de-stoned paste, in order to evaluate the effect of de-stoning and storage time on the oil quality. The principal quality parameters, the antioxidants and the fatty acids of the oil samples were evaluated, immediately after production and after six months of storage at room temperature in dark glass bottles, but under daylight, in order to simulate the most common retail storage conditions. The experimental data showed that destoned olive oils were signiﬁcantly different from the oils obtained from whole paste for a lower content in free acid content, K232 index and peroxide value and a higher content of antioxidants, so guaranteeing a longer shelf-life of the oils. The fatty acid composition of the extra virgin olive oils remained substantially unchanged during storage time.

Italian Food & Beverage Technology - LXIII (2011) april -

OLIVE OIL

content of phenolic compounds in the oil allows an increase of its oxidative stability during storage; it is well known in the literature the existence of good relationship between the oxidative stability of virgin olive oil and its initial content of natural antioxidants, especially phenolic compounds (Blekas et al., 2002; Ranalli et al., 2007). However, no univocal results have been obtained about the different composition of the stoned and de-stoned virgin olive oil; in fact Patumi et al. (2005) reported that the de-stoned oils are not substantially different from the stoned oils; moreover, some analytical parameters have poorly been studied in the oils obtained from de-stoned paste (Lavelli and Bondesan, 2005). At present, a few data are available in the scientific literature concerning the extra virgin olive oils produced from whole and de-stoned paste in Southern Italy. This research is focused on the characterization of 24 extra virgin olive oils produced in two regions of Southern Italy, Basilicata and Campania, obtained both from whole and de-stoned paste, in order to evaluate the effect of de-stoning and storage time on the quality of the oils analysed. The principal quality parameters, the antioxidants and the fatty acids of extra virgin olive oil samples were evaluated, immediately after production and after six months of storage at room temperature in dark glass bottles, but under daylight, in order to simulate the most common retail storage conditions.

MATERIALS AND METHODS Sampling A twelve pairs of commercial extra virgin olive oils were obtained from whole and destoned olives, for a total of twenty-four samples. Each pair was obtained from the same batch of olives; twelve oils from Ogliarola del Bradano and Ogliarola del Vulture cultivars were obtained from Basilicata and oils from Frantoio and Leccino cultivars were obtained from Campania. The olives, harvested at the same time in December 2006, were processed after defoliation, washing and crushing of the drupes. The olive paste, obtained by the same olives either de-stoned or wholes, was kneaded for 35-40 min at 30°C and then centrifuged with a two-phase centrifugation system (Alfa Laval, Firenze, Italy). All the samples were filtered with anhydrous Na2SO4 and stored in dark glass bottles without head space prior to analysis. Analytical determinations Measurement of quality characteristics Free fatty acid content, peroxide value and spectrophotometric indices (K232, K270 and Δk) were determined according to the methods reported in European Regulation EEC/2568/91. Free fatty acids content was expressed as g of oleic acid per 100 g of oil; peroxide value as milliequivalents of active oxygen per kilogram of oil (meq O2/kg); K232 and K270 extinction coefficients were calculated from absorption

6 - Italian Food & Beverage Technology - LXIII (2011) april

at 232 and 270 respectively, while ΔK was measured by the difference between K284 and K276 value. Analysis of antioxidants The minor polar components were analyzed by high-performance liquid chromatography (HPLC) analysis (Angerosa et al., 1995). The polar fraction extract was evaporated to dryness in a rotary evaporator at 40°C, and the residue was dissolved in water acidified with 85% phosphoric acid (1% v/v) and methanol. As internal standard, was used syringic acid. The HPLC chromatographic system consisted of a Varian 9012 pump (Varian, Leini, Italy), and a LC 95 UV detector (Perkin Elmer, Norwalk, CT). An aliquot of the extracted sample (20 µL) was injected onto a C18 Luna column (5 µm x 250 x 3 mm, Phenomenex, Torrance, CA). The separation was carried out at 280 nm, with flow rate of 0.5 mL/min and the mobile phase used was 1% phosphoric acid in water (W) and acetonitrile/ methanol (50/50) (ACN/M) for a total running time of 70 min by using the following gradient: 75%W-25% ACN/M for 25 min, from 75%W-25% ACN/M to 60%W-40% ACN/M in 10 min, from 60%W-40% ACN/M to 0%W-100% ACN/M in 25 min, from 0%W-100% ACN/M to 95%W-5% ACN/M in 10 min. The quantification of tyrosol was carried out by the external standard method. The response factor of tyrosol was used to quantify hydroxytyrosol and the total polyphenols. For α-tocopherol extraction, 2.5 mL of oil was transferred to a 25

OLIVE OIL

mL amber volumetric flask and brought up to volume using a ethyl acetate. α-Tocopherol content was determined by HPLC according to the method of Tonolo and Marzo (1989). The sample (20 µL) was injected onto a C-8 Hypersil column (150 x 3.2 mm, 10 µm, Phenomenex, Torrance, CA). The separation was carried out at 298 nm by isocratic elution with methanol water (90:10 v/v) at a flow-rate of 1.6 mL/min. Each sample was prepared and analysed in duplicate. Fatty acids determination Fatty acid composition was assessed according to the

European Regulation EEC/2568 /91 corresponding to the AOCS method Ch2-91. Reagents and standard solutions All the chemicals were of suitable analytical grade and purchased from Carlo Erba (Milano, Italy). Methyl esters of fatty acids, syringic acid, tyrosol and α-tocopherol were produced by Fluka (Buchs, Switzerland). Statistical analysis In order to study the effect of the extraction system and storage time on the chemical composition of the olive oils analysed, data were processed by analy-

Table 1 Chemical composition of stoned and de-stoned extra virgin olive oil samples immediately after production (value ± standard deviation). Olive oil samples Chemical parameters

Stoned paste

De-stoned paste

n=12

Free fatty acid content (%)

0.32a±0.02

0.15b±0.03

Peroxide value (meq O2/kg oil)

5.52a±1.42

3.92b±1.08

K232

1.73a±0.24

1.42b±0.17

0.13 ±0.02

0.14a±0.04

ΔK

-0.0017a±0.0004

-0.0022a±0.0006

Total polyphenols (ppm)

269.54b±122.54

450.38a±269.21

K270

Hydroxytyrosol (ppm)

8.32 ±3.28

28.66a±7.12

Tyrosol (ppm)

9.34a±7.25

10.53a±6.28

α-Tocopherol (mg/100 g)

11.50 ±2.10

18.78a±2.58

Palmitic acid (%)

11.62a±1.47

12.35a±1.35

Palmitoleic acid (%)

0.82 ±0.24

0.84a±0.28

Margaric acid (%)

0.038a±0.02

0.042a±0.03

Margaroleic acid (%)

0.11 ±0.04

0.11a±0.06

Stearic acid (%)

2.36a±0.86

2.28a±0.49

Oleic acid (%)

77.22 ±1.58

77.59a±0.49

Linoleic acid (%)

6.84a±1.42

5.79a±0.96

Linolenic acid (%)

0.48 ±0.12

0.62a±0.12

Arachic acid (%)

0.36a±0.14

0.26a±0.06

Eicosenoic acid (%)

0.28a±0.08

0.26a±0.02

Data followed by different letters in the same row are significantly different (LSD test at P< 0.05).

sis of variance (ANOVA) and the Least Significant Difference (LSD) test was performed for comparison of means (P< 0.05). All statistical procedures were computed using the statistical package Statistica for Windows (ver. 5.1, 1997) (Statsoft Inc., Tulsa, OK, USA).

RESULTS AND DISCUSSION In Table 1 are reported the quality characteristics both of stoned and de-stoned extra virgin olive oil analysed. De-stoned samples showed a free acidity value of one half than that obtained from whole paste, confirming the data reported in the literature (Amirante et al., 2001; Del Caro et al., 2006; Frega et al., 1997; Saitta et al., 2003). Also the peroxides were significantly lower in de-stoned oils samples, according to the literature (Amirante et al., 2001; Frega et al., 1997; Saitta et al., 2003). For the UV absorbance measurements, all data were within the limits reported by Regulation EECC/1989/2003 of the European Union Commission and no differences were evidenced between traditional oils and destoned oils, with exception of K232 index, whose values were significantly lower of about 15% in de-stoned samples than oils from stoned paste, as reported by Saitta et al. (2003). Conversely, Mulinacci et al. (2005) did not find differences between the two typologies of oil on the basis of all spectrophotometric indices. The oils from de-stoned paste analysed were characterized by a mean concentration significantly higher of total phenols, hydroxy-

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tyrosol and α-tocopherol than that present in the stoned oils samples, while, in disagreement to Saitta et al. (2003), the tyrosol did not differentiate the two typologies of oil. The oils were also analyzed by GC to assess the fatty acid composition; the fatty acids found in the oils analysed did not significantly differ as a result of the de-stoning technique, as also reported by others (Amirante et al., 2001; Frega et al., 1997; Mulinacci et al., 2005; Patumi et al., 2005; Saitta et al., 2003), although the fatty acids of the endosperm are different from those of the pulp. In Table 2 the effect of storage time and technology on the principal quality parameters of extra virgin olive oils has been reported. After six months of storage, there were no significant changes in the free fatty acid content, as reported in the literature (Del Caro et al., 2006), remaining in all samples below the limits set by the Official Regulation EECC/1989/2003 (0.8%). With regard to the effect of technology (P<0.001), the de-stoned oils showed a free fatty acid content significantly lower than that found in the oils from whole paste. After six months of storage, in all samples the peroxides value underwent a significant increase of about two times with respect to the initial concentration; with regard to the influence of technology, a significant difference between oils obtained from de-stoned and whole paste was recorded, as reported by Amirante et al. (2001) and Saitta et al. (2003), even if in both cases the peroxide value was below the

limit reported by the Regulation EEC/1989/2003 of the European Union Commission for an extra virgin olive oil (< 20). Concerning the effect of de-stoning on free acidity and peroxides values, our data are in agreement with Amirante et al. (2001) and Saitta et al. (2003), and in disagreement with those obtained by other Authors (Lavelli and Bondesan, 2005; Mulinacci et al., 2005; Patumi et al., 2005; Ranalli et al., 2007), who did not find a positive influence of de-stoning on these analytical parameters. Del Caro et al. (2006) found significant differences between de-stoned and stoned samples on the basis of free acid content, but no influence of technology on the peroxides content was observed. During storage, spectrophotometric indices showed a significant increase (P<0.001), reaching both for K232 and K270 values under the limits reported by Regulation EEC/1989/2003 of the European Union Commission for an extra virgin

olive oil (< 2.5 and < 0.22, respectively). With respect to the influence of technology, no differences were observed between the two typologies of oils according to UV spectrophotometric indices, with exception of ΔK. In any case, the UV absorbance measurements were lower in de-stoned olive oils analysed. However, these results are in contrast with the findings of Del Caro et al. (2006), in which significant and higher values both of K232 and K270 were observed in de-stoned olive oils than oils from whole paste. The oxidative stability of extra virgin olive oil is attributed both to its characteristic fatty acid composition and a significant amount of minor components with antioxidant properties (Hrncirik and Fritsche, 2005). In the samples tested, when the stone olive was used to prepare the paste, the oils extracted contained significantly lower amounts of antioxidants, both polyphenols and α-tocopherol, than the oils obtained using the de-stoner (P<0.05), with an

Table 2 Effect of storage time and extraction system on the principal quality parameters of extra virgin olive oils. Source of variation

Free fatty acid

Peroxide value

UV spectrophotometric

content (%)

(meq O2/kg oil)

indices K232

K270

ΔK

Storage time (months) 0

0.21a

5.76b

1.65b

0.13b

-0.002b

0.22a

10.25a

2.26a

0.18a

0.0005a

n.s.

***

Whole fruit

0.35a

10.75a

2.32a

0.17a

0.0004a

De-stoned fruit

0.16b

7.69b

1.98a

0.18a

0.0007a

***

n.s.

Significance Extraction system

Significance

**significance for P < 0.01; ***significance for P < 0.001; n.s.: not significant. Data followed by different letters for each source of variation and column are significantly different (LSD test at P < 0.05).

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average difference of more than 40%. This percentage was higher than that obtained for other olive oil samples analysed by Frega et al. (2005), Ranalli et al. (2007), and Saitta et al. (2003). This could in part be attributed to the absence of the kernel in the de-stoned olive paste, which is made up of biologically very active tissues containing high levels of peroxidase enzymes. This involves a higher oxidative stability and consequently, a longer shelf-life for de-stoned oils in comparison with those obtained from whole paste. In fact, a good relationship between total polar phenol and stability of the oil was established by Blekas et al. (2002). Conversely, Del Caro et al. (2006) reported a similar initial content of total phenols in de-stoned and stoned olive oils samples. After six months of storage, in all samples studied the total polyphenols decreased significantly (P<0.001), reaching a mean loss of 30%; this percentage value was comparable to that recorded by Del Caro et al. (2006)

in extra virgin olive oils for the same storage period. In particular, as also reported by Frega et al. (2005), in the de-stoned samples the percent reduction of total polyphenols (17%) was lower than in stoned olive oil samples (27%). This similar loss was recorded by Cinquanta et al. (1997) and Vacca et al. (2006), for stoned extra virgin olive oils and also stored for six months (Table 3). The phenolic compounds differ for the their antioxidant activity; Carrasco et al. (2005) showed that molecules with o-dihydroxyl functionalities are characterized by high antioxidant activity due to the formation of intramolecular hydrogen bonds during the reaction with the free radicals; the ability to act as a hydrogen donor and the inhibition of oxidation are enhanced by increasing the number of hydroxyl group in the phenols; moreover, the presence of a single hydroxyl group confers a limited amount of antioxidant activity. For this reason, hydroxytyrosol showed a

Table 3 Effect of storage time and extraction system on the antioxidant content of extra virgin olive oils. Source of variation

Total

Hydroxytyrosol

Tyrosol

Îą-Tocopherol

polyphenols

(ppm)

(mg/100 g)

9.96a

16.63a

(ppm) Storage time (months) 0

359.96a

24.12a

10.91

10.27b

n.s.

***

196.54b

5.82b

8.55a

5.22b

375.23a

22.95a

13.25a

10.54a

***

n.s.

251.37

19.98

***

Whole fruit De-stoned fruit

Significance

Extraction system

Significance

higher antioxidant activity than tyrosol; in order to establish a better correlation between composition and nutritional quality of olive oil, itâ&#x20AC;&#x2122;s therefore preferable rather consider the single phenolic compounds than the total polyphenols. The de-stoned olive oils samples studied, either before or after six months of storage, were characterized by a higher and significant different content of hydroxytyrosol than that found in samples from whole paste (P<0.001), as reported in literature (Saitta et al., 2003; Servili et al., 2004) (Table 3). The high concentration of hydroxytyrosol, given its high antioxidant activity, ensures the stability of virgin olive oil during storage (Cinquanta et al. 1997; Mulinacci et al., 2005). During storage, hydroxytyrosol decreased in all oil samples, but not significantly, with a loss of about 17%, value comparable to that found by Morello et al. (2004). Conversely, tyrosol increased slightly, but not significantly after six months of storage; in any case, the samples did not differentiate according to this compound, also on the basis of the extraction system. Cinquanta et al. (1997) reported an increase of both hydroxytyrosol and tyrosol content during olive oil storage, attributing this phenomenon to the hydrolysis of complex phenols, which caused the hydroxytyrosol and tyrosol release. Technology affected the Îą-tocopherol content in oils (P<0.01); in fact, in the studied samples higher values of this compound were found in de-stoned samples than those present in stoned olive oils, confirming the results

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Table 4 Effect of storage time and extraction system on the fatty acid composition of extra virgin olive oils. Source of variation

Satured (%)

Monounsatured (%)

Polyunsatured (%)

15.38b

78.22a

6.39a

Storage time (months) 14.65

78.39

6.22a

n.s.

Whole fruit

15.81a

76.92a

6.80a

De-stoned fruit

16.22a

77.14a

6.58a

n.s.

Significance Extraction system

Significance

*significance for P < 0.05; n.s.: not significant. Data followed by different letters for each source of variation and column are significantly different (LSD test at P < 0.05).

obtained by Del Caro et al. (2006), Ranalli et al. (2007), and Saitta et al. (2003) (Table 3). Conversely, other Authors (Frega et al., 2005; Lavelli and Bondesan, 2005) have reported a higher concentration of tocopherols in extra virgin olive oils from whole than those made with destoned fruits. These researchers attributed their results to the fact that in de-stoned oils there are no tocopherols coming the fruit kernel, whose tissues are very rich in these compounds. In 6 months of storage, the concentration of α-tocopherol decreased significantly (about 40%), independently on the extraction system, indicating its rapid degradation; the role as a physical and chemical quencher of singlet oxygen during photooxidation accounts for this rapid drop. In general, the reductions observed for the phenols were remarkably less than observed for α-tocopherol, as also reported in literature (Okugerai and TasioulaMargari, 2002; Rahmani and Csallany, 1998). This fact suggests that α-tocopherol plays an

important role as an antioxidant in the induction period of oxidation (Morello et al., 2004). With regard to the fatty acid composition of the extra virgin olive oils analyzed, it remained substantially unchanged during storage time; only for the satured fatty acids, a significant slight decrease was recorded after six months of storage (Table 4). Although the fatty acids of the endosperm are different from those of the pulp, these moieties found in the oils analysed did not significantly differ as a result of the de-stoning technique.

CONCLUSIONS The extraction of oil from destoned olives is a soft technique of olive past preparation that allows a qualitative advantage in the quality of the extra virgin olive oil obtained. In fact, the destoned extra virgin olive oils analysed were significantly different from the oils obtained from whole fruits for a lower content in free fatty acid content, K232

10 - Italian Food & Beverage Technology - LXIII (2011) april

index and peroxide value and a higher content of antioxidants, so guaranteeing a best shelf-life of the oils. Therefore, the market value of de-stoned extra virgin olive oils, due to their nutraceutical and hedonistic properties and major stability during storage, is expected to be much higher with respect to the oils produced with traditional process system.

Acknowledgements The Authors express their gratitude to all olive oil-makers for supplying the samples of precisely known origin. Thanks are due to all the personnel of the chemical laboratories at the Metapontum Agrobios Centre for their technical expertise in all the analyses during the research.

REFERENCES Aldini G., Piccoli A., Beretta G., Morazzoni P., Riva A., Marinello C., Maffei Facino R. 2006. Antioxidant activity of polyphenols from solid olive residues of cv. Coratina. Fitoterapia, 77, 121128, 2006. Amirante P., Catalano P., Amirante R., Clodoveo M.L., Montel G.L., Leone A., Tamborrino A. Prove sperimentali di estrazione di oli extra-vergini di oliva da paste snocciolate. Olivo & Olio, 5, 16-22, 2001. Angerosa F., D’alessandro N., Konstantinou P., Di Giacinto L. GC-MS evaluation of phenolic compounds in virgin oil. J. Agric. Food Chem., 43, 1802-1807, 1995. Blekas G., Psomiadou E., Tsimidou M., Boskou D. On the importance of total polar phenols to monitor the stability of Greek virgin olive oil. Eur. J. Lipid Sci. Technol., 104, 340-346, 2002.

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Carrasco-Pancorbo A., Cerretani L., Bendini A., Segura-Carretero A., Del Carlo M., Gallina Toschi T., Lercker G., Compagnone D., Fernández-Gutiérrez A. Evaluation of the antioxidant capacity of individual phenolic compounds in virgin olive oil. J. Agric. Food Chem., 53, 8918-8925, 2005. Cinquanta L., Esti M., Lanotte E. Evolution of phenolic compounds in virgin olive oil during storage. JAOCS, 74, 12591264, 1997. Del Caro A., Vacca V., Poiana M., Fenu P., Piga A. Influence of technology, storage, and exposure on components of extra virgin olive oil (Bosana cv) from whole and de-stoned fruits. Food Chem., 98, 311-316, 2006. EEC. Characteristics of olive and olivepomace oils and on their analytical methods. Regulation EEC/2568/91. Official J. Eur. Commun., L248, 1-82, 1991. EEC. Characteristics of olive and olive-pomace oils and on their analytical methods. Modify at Regulation EEC/2568/91. Regulation EEC/1989/2003. Official J. Eur. Commun. L295, 57-77, 2003.

Mulinacci N., Giaccherini C., Innocenti M., Romani A., Vincieri F.F., Marotta F., Mattei A. Analysis of extra virgin olive oils from stoned olives. J. Sci. Food Agric., 85, 662-670, 2005. Okugerai O., Tasioula-Margari M. Changes occurring in phenolic compounds and α-tocopherol of virgin oil during storage. J. Agric Food Chem., 50, 1077-1080, 2002. Patumi M., Terenzani S., Ridolfi M., Fontanazza G. Effect of fruit stoning on olive oil quality. JAOCS, 80, 249-255, 2005. Rahmani M., Csallany A.S. Role of minor constituents in the photooxidation of virgin olive oil. JAOCS, 75, 837-843, 1998. Ranalli A., Benzi M., Gomes T., Delcuratolo D., Marchegiani D., Lucera L. Concentration of natural pigments and other bioactive components in pulp oils from de-stoned olive. Inn. Food Sci. Emer. Technol., 8, 437-442, 2007. Romero C., Brenes M., Yousfi K., Garcia P.E., Garrido A. Hydroxytyrosol 4-beta-

D-glucoside, an important phenolic compound in olive fruits and derived products. J. Agric. Food Chem., 50, 3835-3839, 2002. Saitta M., Lo Turco V., Pollicino D., Dugo G., Bonaccorsi L., Amirante P. Oli di oliva da pasta denocciolata ottenuta da cv Coratina e Paranzana. Riv. It. Sost. Grasse, LXXX, 27-34, 2003. Servili M., Selvaggini R., Esposito S., Taticchi A., Montedoro G.F., Morozzi G. Health and sensory properties of virgin olive oil hydrophilic phenols: agronomic and technological aspects of production that affect their occurrence in the oil. J. Chromatog., 1054, 113127, 2004. Tonolo G., Marzo S. Determinazione della vitamina E aggiunta e dei tocoferoli naturali negli oli di semi dietetici via HPLC. Riv. Ital. Sost. Grasse, 88, 3-6, 1998. Vacca V., Del Caro A., Poiana M., Piga A. Effect of storage period and exposure conditions on the quality of Bosana extra virgin olive oil. J. Food Qual., 29, 139-150, 2006.

Frega N.G., Cagliati L., Mozzon M. Composizione chimica e parametri di qualità degli oli estratti da olive snocciolate. Riv. It. Sost. Grasse, LXXIV, 241-245, 1997. Frega N.G., Caglioti L., Bocci F. Stabilità dell’olio extravergine di oliva ottenuto da olive denocciolate. Riv. It. Sost. Grasse, LXXXII, 55-58, 2005. Hrncirik K., Fritsche S. Relation between the endogenous antioxidant system and the quality of extra virgin olive oil under accelerated storage conditions. J. Agric. Food Chem., 53, 2103-2110, 2005. Lavelli V., Bondesan L. Secoridoids, tocopherols, and antioxidant activity of monovarietal extravirgin olive oils extracted from destined fruits. J. Agric. Food Chem., 53, 1102-1107, 2005. Morelló Jr., Motilva Mj., Tovar Mj., Romero MP. Changes in commercial virgin olive oil (cv Arbequina) during storage, with special emphasis on the phenolic fraction. Food Chem., 85, 357-364, 2004. Italian Food & Beverage Technology - LXIII (2011) april -

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R. ACQUISTUCCI* - V. TURFANI - G. BONAFACCIA National Institute for Research on Food and Nutrition - Via Ardeatina 546 - 00178 Rome - Italy *e-mail: acquistucci@inran.it

EFFECT OF CULTIVAR ON GRAIN DEVELOPMENT AND BIOACTIVE COMPONENTS OF BARLEY LANDRACES (HORDEUM VULGARE L.) GROWN UNDER ORGANIC MANAGEMENT Key words: barley, organic farming, health grains, bioactive molecules

INTRODUCTION

ABSTRACT Thirteen barley samples grown under the same climatic and soil conditions according to the same organic protocol were considered in this study. All grains were characterised by high proteins, β-glucans, dietary ﬁbre and phenolic components and then suitable to be used in human nutrition as whole grains or for the production of healthy foods. The similarities found between samples mainly concern ash, dietary ﬁbre and β-glucans so showing that the cultivation technique and the soil characteristics mainly affect the components located in the outer layer of grains.

Cereal-based foods give a great contribution to human nutrition and barley is a rich source of chromium and dietary fiber, a moderate source of amylose and contains anti-oxidants (Mahdy et al., 2008). Barley (Hordeum vulgare L.) kernel contains a significant amount of dietary fibre (up to 20%), and β-glucans, a component of the soluble dietary fibre, are about 75% in cell walls of the starchy endosperm and 26% in the aleurone cell walls (Miller and Fulcher, 1994; Andersson et al., 2008). These compounds are no-starchy polysaccharides able to lower cholesterol level, increase mineral and vitamin bio-availability and control colon cancer (McIntosh et al., 1995; Duthie et al., 2000; Tapiero et al., 2002). Usually β-glucans in barley fall between 4 and 7% although these

12 - Italian Food & Beverage Technology - LXIII (2011) april

values are strongly influenced by genotypic and environmental factors (Henry, 1987), extraction procedures (Ahmad et al., 2009), and processes applied (Zheng et al., 2000). Due to these peculiar characteristics, barley meals and fractions are employed as ingredients for the production of functional foods such as pasta, baked products etc. (Knuckles et al., 1997; Marconi et al., 2000; Panfili et al., 2008). Few papers have been published on organic barley: in fact, comparative studies on the quality of conventional and organic productions obtained with the aid of different fertilizer systems mainly concern wheat because of the effect on baking quality (Woese et al., 1997). This study concerns the presence of some nutritional components in barley samples (Hordeum vulgare L.) cultivated under the same climatic and soil

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conditions according to the same organic protocol.

MATERIALS AND METHODS Materials Twelve barley landraces (Hordeum vulgare L.) namely Breita, Capriana, Fennberg, Marino, Moritzen, Orde, Ruera Samnau, St. Felix, Stuefer, Valata and Vrin and one variety called Alpina both two-rowed and six-rowed were considered in this study. The barley samples were grown in 2004 in the Centro di Sperimentazione Agraria e Forestale Laimburg (Bolzen, Italy) according to the organic protocol commonly adopted (previous cultivation: horticulture; 2004: no fertilizer; 2003: borax; 2002: mature manure, 25,000 kg ha-1). Grains of the same origin and coming from four replicated plots were grouped together, mixed well and an aliquot of 2 kg was taken for all the subsequent analyses and tests. Grains were manually cleaned (dehusked) and used to determine test weight, 1,000 kernel weight, and moisture. Whole meals were obtained by grinding the grain with a laboratory mill (MLI 204, Buhler, Uzwill, Switzerland) and they were used for chemical characterisation. Methods Test weight (TW) was determined on the cleaned grains by a Shopper chondrometer equipped with a 250-mL cylinder according to the method UNI no. 10281 while the determination of 1,000 kernel weight (KW) was performed on the grains according to the method UNI 10266 (UNI,

1994). The grain moisture was determined by using the Aquasearch PM 600 (Esetek instruments s.r.l., Rome, Italy). Chemical composition of barley meals was determined using ICC standard procedures (ICC, 2005). Total lipids (TL) were determined after the acid hydrolysis according to the procedure reported in the Ministerial Decree no. 186 (UNI, 1994). Total dietary fibre (DF) was determined according to the Approved Method AACC 32-05 (AACC, 1995). For the determination of soluble phenolic compounds (PC) a sample amount (10.0 g) was extracted with 150 mL methanol:water (80:20) and than centrifuged at 10,000 x g for 20 min. Phenolic compounds were determined after dying with the reagent of Folin-Ciocalteu using gallic acid as a standard (Singleton et al., 1999). Results are expressed as equivalent milligrams of gallic acid per 100 g flour calculated on dry matter (d.m.). Î˛-glucans (GL) were determined according to the method of McClear y and Glennie-Holmes (1985) using the Î˛-glucan enzymatic assay kit (Megazyme International Ireland Ltd, Wicklow, Ireland). Results are reported on dry matter. Statistics Principal Component Analysis (PCA) was perfomed on the covariance matrix after a preliminary autoscaling of the variables. Cluster analysis (CA) was performed on the score matrix from PCA according to the Euclidean distance and the agglomeration weighted pair group average algorithm. Statistical analysis was

performed by STATISTICA Software (STATSOFT Vers 5.0, NATIK, MI, USA).

RESULTS AND DISCUSSION Kernel characteristics TW and KW are related to the maturity stage of grains and are used to evaluate the flour yield after milling. In general, barley samples characterised by a TW of at least 65 kg hL-1 and a KW between 38-45 g are considered of good quality in trading. Our samples showed TW values between 56.1-72.7 kg hL-1; in particular, the samples Moritzen, St. Felix, Vrin and Ruera showed the lowest (56.1-58.6 kg hL-1) while Breita and Valata the highest TW values (71.3-72.7 kg hL-1). KW values were between 37.6 g of the sample Marino and 52.8 g of the sample Orde so showing well developed grains. Chemical characterisation Proximate chemical analysis is illustrated in Table 1. Total proteins value (PR) of wheat is genetically controlled but may vary widely for a given variety or cultivar according to location, soil, fertility, rainfall or temperature (Laubsher, 1981; Metho et al., 1999). A considerable variety of protein content has been described for barley. Torp et al. (1981) described a proteins range between 8 and 14% while Ferrante et al. (2001) found a range between 7 and 21%. Although nitrogen fertilization seems to increase the storage proteins (Wieser and Seilmeier, 1998) and thus the total protein content, all barleys do not respond

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Table 1 Chemical composition (PR, TL, AS, CB) and bioactive compounds (DF, GL, PC) of barley samples coming from organic agriculture. Data are the average of triplicate measurements (Mean±SD).

Sample Alpina Breita Capriana Fennberg Marino Moritzen Orde Ruera Samnau St. Felix Stuefer Valata Vrin Min Max Mean CV%

Chemical composition PR TL AS g/100 g d.m. g/100 g d.m. g/100 g d.m. 18.2±0.4 2.1±0.1 2.76±0.06 18.3±0.0 2.7±0.1 3.01±0.05 17.8±0.1 2.4±0.1 3.15±0.04 17.4±0.1 2.2±0.1 2.79±0.05 16.7±0.0 2.6±0.1 3.11±0.08 18.2±0.1 2.3±0.1 3.23±0.02 18.3±0.4 2.7±0.2 3.14±0.01 16.9±0.1 2.0±0.1 3.35±0.06 18.3±0.1 2.6±0.0 3.19±0.05 18.9±0.1 2.4±0.0 3.38±0.06 18.7±0.1 2.2±0.1 3.18±0.05 15.9±0.0 3.0±0.1 2.79±0.13 17.8±0.1 1.9±0.1 3.20±0.03 15.9±0.0 1.9±0.1 2.76±0.06 18.9±0.1 3.0±0.1 3.38±0.06 17.9±1.0 2.4±0.3 3.10±0.21 5.6 12.5 6.7

CB g/100 g d.m. 78.5 77.7 78.0 79.2 79.0 77.9 77.5 79.2 76.9 76.1 77.5 79.7 78.7 76.1 79.7 78.1±1.0 1.3

Bioactive compoundsa DF GL PC g/100 g d.m. g/100 g d.m. mg/100 g d.m. 24.9±0.6 4.8±0.2 185.9±4.3 19.6±1.7 4.9±0.1 179.0±2.7 22.8±0.9 4.8±0.0 159.4±5.9 19.9±1.1 5.1±0.1 208.1±0.3 24.8±2.6 4.4±0.0 147.3±2.1 24.9±1.0 4.8±0.1 155.9±2.4 22.0±1.9 4.8±0.0 135.0±1.3 24.9±1.4 4.7±0.1 201.8±0.3 23.3±1.0 4.7±0.1 183.6±3.5 27.8±0.8 5.8±0.0 163.2±2.1 22.5±1.8 4.3±0.0 153.3±5.2 23.4±1.3 4.8±0.1 154.5±1.1 24.5±2.0 5.2±0.1 155.9±2.4 19.6±1.7 4.3±0.2 135.0±1.3 27.8±0.8 5.8±0.1 208.1±0.3 23.5±2.2 4.9±0.4 168.1±21.8 9.4 7.6 13.0

Some data have been reported in Acquistucci R., Turfani V., Bonafaccia G., Aureli G. 2006. In: Proceeding of the 6th National Congress of Food Chemistry, Taro Ed., pp. 7-11 (with permission).

in the same manner. Kirkman et al. (1982) found that N supplementation leads to increase N in barley seeds but this increase is subjected to regulatory control which lead to extra N preferentially incorporated into hordein storage proteins. Our samples showed PR between 15.9 g/100 g d.m. of Valata and 18.9 g/100 g d.m. of St. Felix with an average value of 17.9 g/100 g d.m. These values are generally higher, although not unusual, respect to those described in the literature and can be attributed to the organic fertilization applied. Different sources have reported TL in the range of 2-3% in barley grain (Morrison, 1993; Bhatty, 1999). In general, a genetic increase in lipid content in barley is highly desirable because of the nutritional importance of tocols which are able to inhibit the lipid peroxidation in biological membranes. Tocopherols are preferentially

localized in the germ whereas tocotrienols are concentrated in the other parts of the kernel (Peterson, 1995). TL in our samples agreed with the above mentioned values (2-3 g/100 g d.m.); the average value was 2.4 g /100 g d.m. with a range from 1.9 g/100 g d.m. of Vrin and 3.0 g/100 g d.m. of Valata. Concerning this last sample, to the highest lipid content also corresponded the lowest protein amount (Table 1). Ash content (AS) of barley samples examined in this study ranged between 2 and 3 g/100 g d.m. being these values sometimes slightly higher than those usually described for barley (Aman and Newman, 1986). Looking at our results, the cv Alpina showed the lowest ash content (2.76 g/100 g d.m.) and the sample St. Felix the highest one (3.38 g/100 g d. m.) as already observed for PR. Zebarth et al. (1992) found that total ash concentration in

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wheat samples decreased with increasing nitrogen rate; in our situation, considering the homogeneity of soil and environment, we can conclude that differences are more related to the genotype than to the cultivation system. Total carbohydrates (CB), which have been calculated by difference, were between 76.1 and 79.2 g/100 g d.m. Bioactive compounds Total dietary fibre (DF), β-glucans (GL) and phenolic compounds (PC) are also reported in Table 1. DF of barley varies with genotype; in general, waxy and hull-less cultivars are consistently higher in total and soluble dietary fibre, while hulled barleys provide a high concentration of insoluble fibre (McIntosh et al., 1995). In our samples, DF ranges between 19.6 g/100 g d.m. of the sample Breita and 27.8 g/100 g d.m. of the sample St.

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Felix with an average value of 23.5 g/100 g d.m. The DF data can be explained in the light of the high ash content reported in the same Table 1 for all the samples examined although not any correlation between DF and AS was found. The major cell wall constituents from barley grains are pentosans and β-glucans. β-glucans are undesirable in the malting and brewing process due to the high viscosity, while they have been recognised as important contributors to the dietary fibre component in human nutrition. In barley about 20% of DF consist of β-glucans and about 38% of total was found in the soluble fraction (Bhatty, 1999). Glucans are influenced by both genotypic and environmental factors although the genetic background of barley has been considered more important than environmental conditions. In our samples, these compounds, which represent about 20% of total dietary fibre, ranged between 4.3 g/100 g d.m. of the sample Stuefer and 5.8 g/100 g d.m. of the sample St. Felix with an average value of 4.9 g/100 g d.m. Concerning the sample St. Felix, as previously observed for DF and AS content, it also exhibited the highest content of β-glucans. PC in barley either in free or bound forms have often been reported. These compounds are mainly located in the outer layers (husk, pericarp and aleurone) of the grain. A specific extraction methodology for total phenolics has not been found and the total phenolic content is highly affected by the extraction methodology. Organic solvents, alone or mixed with

water, are mainly used in the extraction procedures and, more recently, an automated pressurized solvent extraction has been proposed as an alternative to the simple solvent extraction (Bonoli et al., 2004). Several Authors determine bound phenols in cereals by acid or alkaline hydrolysis even though the final result is strongly influenced by the extraction time and temperature. In this paper, barley samples were extracted by aqueous methanol and then, according to the literature, mainly free phenols and some bound ones have been determined. Our sample showed an average value of 168.1 mg/100 g d.m.; the sample Fennberg was characterised by the highest (208.1 mg/100 g d.m.) while Orde showed the lowest content (135.0 mg/100 g d.m.). These data are compatible with those reported by Grausgruber et al. (2004) in different barley samples. The chemical composition of grains showed that they are characterised by high PR, GL, DF and PC and then they resulted suitable to be used in human nutrition as whole grains or for the production of healthy foods rather than in the brewing industry.

ana and Samnau (about 80% of similarity) had comparable TW (60.1-62.8 kg hL -1), KW (47.1-48.0 g), DF (22.8-23.3%) and GL (4.7-4.8%). Stuefer and Orde (about 60% of similarity) showed comparable TW (63.1-64.9 kg hL-1), DF (22.022.5%) and GL (4.3-4.8%). Moritzen and Marino (about 55% of similarity) showed comparable TW (56.1-57.4 kg hL-1), DF (24.8-24.9%) and GL (4.44.8%). The samples Breita and Valata (about 55% of similarity) were characterised by comparable TW (71.3-72.7 kg hL-1) and GL (4.8-4.9%). The sample St. Felix, which had the highest PR, AS, DF and GL scored completely separately from the others. PC does not contribute to the total variance. The similarity observed was mainly related to components concentrated in the hull and bran such as AS, DF and GL. According to these data, it can be concluded that as in our situation soil and environmental conditions were the same, the genotypic factors determine the response to the cultivation technique and this last mainly affects the components located in the outer layer of grains.

Principal Component Analysis To obtain an overview of the main properties of samples examined, Principal Component Analysis (PCA) was used as a clustering tool to perform an exploratory data analysis. The variance explained by the first three factors (70%) describes a complex system that needs more variables to be characterised. Form the dendrogram of Fig. 1 (% of dissimilarity), Capri-

Acknowledgements Thanks are due to Dr. M. Mecozzi ISPRA, Rome, for the elaboration of the analytical data and to the Institute Laimburg (Bolzen, Italy) for providing the samples. Work supported by the Italian Ministry for Agricultural, Food and Forestry Policies (MiPAAF) in the frame of the project BIOAGRIBIO and partially in FINALEQUALIFU.

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Fig. 1 - Dendrogram of Cluster Analysis performed on scores resulted from Principal Component Analysis.

REFERENCES

Bhatty R.S. 1999. The potential of Hull-less Barley. Cereal Chem. 76:589-599.

AACC, 1995. Approved Methods of the American Association of Cereal Chemists: Method 32-05 for total dietary fibre. The American Association of Cereal Chemists Inc. St. Paul, MN, Usa.

Bonoli M., Verardo V., Marconi E. and Caboni M.F. 2004. Antioxidant Phenols in Barley (Hordeum vulgare L.) Flour: Comparative Spectrophotometric Study among Extraction Methods of Free and Bound Phenolic Compounds. J. Agric. Food Chem. 52:5195-5200.

Ahmad A., Anjum F.M., Zahoor T., Nawaz H. and Din A. 2009. Physicochemical and functional properties of barley β-glucan as affected by different extraction procedures. Int. J. Food Sci. Tech. 44:181-187.

Duthie G.G., Duthie S.J. and Kyle J.A.M. 2000. Plant polyphenols in cancer and heart disease: implications as nutritional antioxidants. Nutr. Res. Rev. 13: 79-106.

Aman P. and Newman C.W. 1986. Chemical composition of some different types of barley grown in Montana U.S.A. J. Cereal Sci. 4:133-141.

Ferrante M.P., Di Camillo A., Di Sario S., Marconi E. and Cubadda R. 2001. Variability of beta-glucan and protein content in barley germoplasm. Tecnica Molitoria 8:860-865.

Andersson A.A., Lampi A.M. Nyström L., Piironen V., Li L., Ward J.L., Gebruers K., Courtin C.M., Delcour J.A., Boros D., Fras A., Dynkowska W., Rakszegi M., Bedõ Z., Shewry P.R. and Äman P. 2008. Phytochemical and dietary fiber components in barley varieties in the HealthGrain diversity screen. J. Agric. Food Chem. 56:9767-9776.

Grausgruber H., Scheiblauer J., Schönlechner R., Ruckenbauer P. and Berghofer E. 2004. Variability in chemical composition and biologically active constituents of cereals. In: Vollmann J., Grausgruber H. and Ruckenbauer P. (Eds.), Genetic variation for plant breeding, Proceedings of the 17th EUCARPIA General Congress, Vienna, Austria, pp. 23-26.

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Henry R.J. 1987. Pentosan and (1→3), (1→4) β-glucan concentrations in endosperm and wholegrain of wheat, barley, oat and rye. J. Cereal Sci. 6:253-258. ICC, 2005. Standard methods of the International Association for Cereal Science and Technology. Method 104/1 for ash content. Method 105/2 for crude protein content. Method 110/1 for moisture content. The Association: Vienna. Kirkman M.A., Shewry P.R. and Miflin B.J. 1982. The effect of nitrogen nutrition on the lysine content and protein composition of barley seeds. J. Sci. Food Agric. 33:115-127. Knuckles B.E., Hudson C.A., Chiu M.M. and Sayre R.N. 1997. Effect of β-glucans barley fraction in higher-fiber bread and pasta. Cereal Foods World 42:94-99. Laubscher E.W. 1981. Nitrogen application, protein content and quality of wheat. FSSA Journal, 2:41-47. Mahdy G.S., Abdal M., Behera B.C., Verma N., Sonone A. and Makhija U. 2008. Barley is a healthful food. A review. Electron J. Environ. Agric. Food Chem. 7:2686-2694.

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Marconi E., Graziano M., Cubadda R. 2000. Composition and utilization of barley pearling byproducts for making functional pastas rich in dietary fiber and β-glucans. Cereal Chem. 77:133-139. McCleary B.V. and Glennie-Holmes M. 1985. Enzymatic quantification of (1→3), (1→4) β-D-glucan in barley and malt. J. Inst. Brew. 91:285-295. McIntosh G.H., Newman R.K. and Newman C.W. 1995. Barley foods and their influence on cholesterol methabolism. World Rev. Nutr. Diet. 77:89-108. Metho L.A., Taylor J.R.N., Hammes P.S. and Randall P.G. 1999. Effects of cultivar soil fertility on grain protein yield, grain protein content, flour yield and bread making quality of wheat. J. Sci. Food Agric. 79:1823-1831. Miller S.S., Fulcher R.G. 1994. Distribution of (1→3), (1→4)-β-D-glucan in kernel of oat and barley using microspectrofluorometry. Cereal Chem.71:64-68. Ministerial Decree no. 186 suppl. 4 of 23.07.1994. Approved Methods of Analysis of Cereals and Derived Products, pp. 15-17. Morrison W.R. 1993. Barley lipids. Barley:

Chemistry and Technology. In: MacGregor A.W. and Bhatty R.S (Eds.), American Association of Cereal Chemistry, St. Paul, Usa, MN, pp. 199-246.

Torp J., Doll H. and Haahr V. 1981. Genotypic and environmental influence upon the nutritional composition of barley grain. Euphytica 30:719-728.

Panfili G., Fratianni A., Di Criscio T. and Marconi E. 2008. Tocol and β-glucan levels in barley varieties and in pearling by-products. Food Chem. 107:84-91.

UNI, 1994. Ente Nazionale Italiano di Unificazione. Method 10281 for test weight. Method 10266 for 1,000 kernel weight. The Association, Milan, Italy.

Pechanek U., Karger A., Gröger S., Charvat B., Schöggl G. and Lelley T. 1997. Effect of nitrogen fertilization on quantity of flour protein components, dough properties and breadmaking quality of wheat. Cereal Chem. 74:800-805. Peterson D.M. 1995. Oat tocols: Concentration and stability of oat products and distribution within the kernel. Cereal Chem. 72:21-24. Singleton V.L., Orthofer R. and LamuelaRaventos R.M. 1999. Analysis of total phenols and other oxidation substrates and antioxidants by means of FolinCiocalteu reagent. Methods Enzymol. 299:152-178. Tapiero H., Tew K.D., Nguyen Ba G. and Mathé G. 2002. Polyphenols: Do they play a role in the prevention of human pathologies? Biom. & Pharmacotherapy 56:200-207.

Wieser H. and Seilmeier W. 1998. The influence of nitrogen fertilization on quantities and proportions of different protein types in wheat flours. J. Sci. Food Agric. 76:49-55. Woese K., Lange D., Boess C. and Bögl K.W.1997. A comparison of organically and conventional grown foods. Results of a review of the relevant literature. J. Sci. Food Agric. 76:281293. Zebarth B.J., Warren C.J. and Sheard R.W. 1992. Influence of the rate of nitrogen fertilization on the mineral content of winter wheat in Ontario. J. Agric. Food Chem. 40:1528-1530. Zheng G.H., Rossnagel B.G., Tyler R.T. and Bhatty R.S. 2000. Distribution of β-glucans in the grain of hull-less barley. Cereal Chem. 77:140-144.

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RESEARCH

PROTEOMICS AS A RESEARCH TOOL IN MEAT SCIENCE

For industry, a predictable and consistent meat quality is essential, with tenderness and juiciness being the most important quality attributes. These quality traits are controlled by both genetic and environmental factors as well as processing conditions; however, there is still a need for a better understanding with regard to the molecular level of the mechanisms that determine these traits. Muscles are metabolically very active tissues and the metabolic status at the time of slaughter is known to have a great impact on meat quality; this activity is regulated

by endogenous enzymes in the muscle. In addition, the structural muscle proteins that make up the muscle fibres are important for the texture of the meat. The collection of all proteins in a cell or a tissue such as meat is called the proteome. The field of proteomics is therefore a collection of tools for the study of hundreds and thousands of different proteins simultaneously, in contrast to traditional biochemical analysis which studies one specific protein at a time. This unleashes new ways of approaching meat science, as it is possible to study biochemi-

Fig. 1 - Representative image of a muscle sample separated by twodimensional gel electrophoresis.

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cal pathways instead of single proteins, as well as identifying new proteins and pathways that previously have not been associated with meat quality. THE TOOLBOX FOR PROTEOMICS The main aim in proteomics is to obtain a good separation of the proteins in the muscle or meat sample. Estimation of the total number of different proteins expressed from a mammalian genome range from 100 to 500,000 different protein species. These proteins have different properties and are localised in different compartments in the cells. Muscle protein samples are complex and consist of proteins of very different solubility. This can be used in the extraction of the proteins such that only the protein fraction of interest is studied, e.g. either water-soluble enzymes or myofibrillar proteins. Following extraction of the proteins, most proteomic tools are based on separation of the individual proteins in at least two dimensions. This is usually performed either by two-dimensional gel electrophoresis or by liquid chromatography followed

by mass spectrometry for identification of the proteins. So far, two-dimensional gel electrophoresis has been the preferred method in the majority of the proteomic studies in meat science. Following protein extraction, the proteins are then separated first by charge or isoelectric point and then by molecular size in the second dimension. After staining of the proteins, an image of the protein sample is generated (Fig. 1). Similar images are made for all the samples that are going to be compared and differences in the protein patterns are identified using statistical analyses. Proteins of interest can then be excised from the gels and identified by mass spectrometry and homology to protein and gene sequences in suitable reference databases. After identification of the proteins of relevance to the experimental design, researchers achieve an idea of which biochemical pathways or reactions are involved. This paves the way for more dedicated studies on these biochemical pathways to obtain further knowledge on the molecular links between protein expression and specific meat quality traits.

APPLICATIONS OF PROTEOMICS IN MEAT SCIENCE Proteomics is a fairly new tool in meat science. However, over the last years, proteomics has been used to shed light on different aspects of meat, both in the muscles directly after slaughter, during the ageing process and also in response to different processing conditions. Studies have been performed on several species, such as beef, pork, lamb, and chicken. At Nofima Mat, we have studied changes in metabolic protein composition in biopsies from live cattle to post mortem samples collected shortly after slaughter of the same muscle. A wide range of metabolic enzymes and stress proteins increased in abundance after slaughter in the bovine longissimus dorsi muscle. Several of these proteins were glycolytic enzymes or enzymes involved in oxidative metabolism. This supports an expected shift in energy metabolism in the muscle post mortem via the glycolytic pathway, and also an increase in aerobic energy metabolism in the first hour after slaughter. We have also used proteomics to study the changes in metabolic activities in the longissimus dorsi muscle during the first 24 hours after slaughter to understand more about the molecular events early in the tenderisation process. In another study in cattle, we have used proteomics of two different muscles from the same animal (longissimus dorsi and semitendinosis). The observed differ-

ences reflect distinct metabolic and physiological functions of the two muscles. Using proteomics to shed light on development of meat quality is still in its early days, but the number of studies is increasing as more laboratories are starting to use these tools. The results from these studies reflect that meat quality is a complex trait involving many different biochemical pathways and proteins. In a Danish study of proteomic changes related to tenderness in pork, both metabolic and structural proteins were changed. Among these, several actin fragments were correlated to tenderness as well as an enzyme involved in glycolysis. We have identified a stress protein associated with tender-

ness in beef. In another study of beef, a Korean group have identified another stress protein, in addition to some other proteins associated with meat quality. At INRA, proteomics have been used to investigate the biochemical mechanisms behind variation in meat colour in pork. While the dark muscles had an increased abundance of mitochondrial proteins, indicating a more oxidative metabolism, the light muscles had an increased abundance of cytosolic proteins involved in glycolysis. Over the past few years, proteomics has turned out to be a promising and powerful tool in meat science, yielding information on differences between muscles in a carcass. Although the genetic background is im-

portant, the major contribution to meat quality is caused by processing and environmental conditions. Proteomics could be the tool that reflects the important mechanisms and contributions to development of satisfactory meat quality. An increasing number of studies using proteomics as the key tool to unleash molecular mechanisms occurring in meat are emerging in the literature. Using proteomics, it is possible to investigate proteins that originally were not included in the hypothesis of the experiment. Thus proteomics has the potential to bring the understanding of molecular mechanisms underlying meat quality a long way forward. Kristin Hollung Nofima Mat

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RESEARCH

PIQUANT “AFTER-BURNER” Hot, fiery tasting foods are becoming more and more popular. However, up until now there has been little research on these kinds of chemesthetic sensory impressions. A Polish research group pursued the question as to how the hotness of chilli develops when added to various foods, and in what way it alters the perception of other sensory attributes. “First there is a burning sensation in the throat and back of the tongue. Then the sensation expands to the whole tongue and palate, and moves along the edges to the tip of the tongue. The sensation ends on the buccal mucosa especially around the inside of the lips. Simultaneously the original fiery burning sensation evolves into a persistent feeling of numbness”, such is the description given by test subjects when having tasted food highly seasoned with chilli powder. That may sound dramatic, but

it has a bright side; more and more consumers have come to enjoy the hot of spicy foods. Eliza Kostyra of the Faculty of Human Nutrition and Consumer Sciences at the Warsaw University of Life Science (WULS) – an ESN member – states: “When asked about their preference for the piquant, lovers of spicy foods indicate that the hotness gives food an extra dimension; there is more variety, the food is more interesting, and tastes better”. CHEMESTHETIC SENSATIONS The perceived sensation of hotness belongs to the chemesthetic stimulation system. This is a separate system and behaves differently than the gustatory and olfactory ones. Chemesthetic sensations are perceived via temperature and pain receptors; they develop at a slower rate than do smells and

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tastes, last much longer and have slower rates of decay. Chemesthetic sensations are more persistent and may cause strong sensitisation and desensitisation effects. Furthermore, the sensation of “hotness” varies qualitatively over time and it depends partly on the food context in which it is experienced. The goal of Eliza Kostyra et al. study was to get to the bottom of these phenomena. In the course of this study, the researchers served chicken-, tomato-, and mushroom-soup and -sauce models to a panel of six sensory experts. Each pair of the soup and sauce models contained the same basic components. All the models had the same level of salt (0.6%). They were seasoned with three different amounts of commercial chilli powder evoking low, medium and high pungency levels. Subsequently, the panellists rated the intensity of “hotness” in predetermined discrete time intervals; they also rated the intensity of other main taste/flavour components in the test products. Kostyra underlined that “A deciding advantage of using model soup and sauce matrices as carriers is that they were complex enough to be able to be compared to other ‘real’ food preparations on the one hand and, on the other hand, they were simple enough that the variability could be precisely controlled for the purposes of the experiment. Whereas previous studies of the chemesthetic effect and its impact on taste have

mostly been researched using aqueous solutions, the results of our experiments can be easily carried over to real-life situations”. WHICH EFFECTS BECOME EVIDENT? The sensation of maximal intensity of “hotness”, as well as its length before the sensation began to slowly dissipate, and the length of the lingering sensation of “hotness” as it dissipates were all measured. The results depended on the amount of chilli that was used, as well as on the type and resulting complexity of the carrier (kind of soup or sauce). It was found that the perceived chilli hotness was consequently more intense in the soups than in the sauces. Kostyra says that “It may be that the starch content and resulting higher viscosity of the sauces impeded the contact of the chilli with the receptors. Variations in pungency intensity also affected the perceived flavours of the model samples. With the equal amount of chilli added, the flavour of the chicken soup and sauce was perceived as considerably hotter, with a longer lasting “after-burn”, than the tomato and mushroom soups and sauces. The variations of intensity were less pronounced when small to middle amounts of chilli were added. The perception of the leading flavour attributes – chicken, tomato, and mushroom – was influenced to some degree. The attributes were slightly sup-

pressed when chilli levels were increased. The degree of suppression varied depending on the model product. The effect was much stronger in the tomato samples than in the two others. This flavour-suppressing effect was much more evident in the soups and depended on the kind of flavour in the sauces. The intensity of the acidic taste in tomato soup changed in a non-linear manner: a sharp

decrease was observed by the smallest addition of chilli (0.03%) and there were further decreases the higher the level of chilli. The same sequence of changes was observed in the tomato sauce, albeit to a lesser degree. However, the intensity of slightly bitter taste that is typical for soups and sauces made from dried mushrooms remained essentially unaffected. Kostyra noted that “Although

the salt level was equal in all samples (0.6%), there were surprisingly dramatic differences in the perception of saltiness of the no-chilli control samples. The addition of chilli reduced these differences: the more the chilli, the smaller the difference in saltiness”. At any rate the study’s leader concluded, “the hotness of chilli has only a moderate effect on leading flavour attributes. This agrees with

the results of other researchers”. The interactions between chillipungency and various taste/ flavour qualities indicate the complexity of intra- and intermodal effects of hot spices on the senses when the spices are added to various foods. Because of the changing perception of the pungency quality over the time in which the food is consumed, these effects are even more variable.

CHEESE CAN IMPROVE THE IMMUNE RESPONSE OF THE ELDERLY

discover the effect of probiotic bacteria contained within the cheese on the immune system. The results revealed a clear enhancement of natural and acquired immunity through the activation of NK blood cells and an increase in phagocytic activity. “The aim of our study was to see if specific probiotic bacteria in cheese would have im-

mune enhancing effects on healthy older individuals in a nursing home setting –, concluded Ibrahim. “We have demonstrated that the regular intake of probiotic cheese can help to boost the immune system and that including it in a regular diet may help to improve an elderly person’s immune response to external challenges”.

Scientists in Finland have discovered that cheese can help preserve and enhance the immune system of the elderly by acting as a carrier for probiotic bacteria. The research, published in FEMS Immunology & Medical Microbiology, reveals that daily consumption of probiotic cheese helps to tackle age-related changes in the immune system. “The increase in the proportion of aged individuals in modern society makes finding innovative ways to thwart the deterioration of the immune system a priority”, Fandi Ibrahim from the University of Turku in Finland. “The intake of probiotic bacteria has been reported to enhance the immune response through other products and now we have discovered that cheese can be a carrier of the same bacteria”. Ibrahim’s scientific team believes that the daily intake of

probiotic cheese can tackle the age-related deterioration of the immune system known as immunosenescence. This deterioration means the body is unable to kill tumour cells and reduces the immune response to vaccinations and infections. Infectious diseases, chronic inflammation disorders and cancer are hallmarks of immunosenescence. To tackle immunosenescence the team targeted the gastrointestinal tract, which is the main entry for bacteria cells into the body through food and drink and is also the site where the 70% of vital immunoglobulin cells is created. The team asked volunteers aged between 72 and 103, all of which lived in the same care home, to eat one slice of either placebo or probiotic Gouda cheese with their breakfast for four weeks. Then blood tests were carried out to

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RESEARCH

CHEMICAL MAY INHIBIT AND TARGET BITTER AFTERTASTE A study published in the journal Current Biology by Slack et al. has found that a chemical known as GIV3727 can inhibit and target the activation of hTAS2R, human bitter tastes receptors, by two common artificial sweeteners, saccharin and acefulfame K. Slack et al. identified 139 chemical candidates as antagonists using a high throughput bio-molecular screening approach. They found that GIV3727 [4-(2.23-trimethylcyclopentyl)butanoic acid] was a robust inhibitor of hTAS2R31 and report that in-

hibition of hTAS2R31 was reversible. The study also states that GIV3727 similarly inhibited hTAS2R43 which is 88% similar to hTAS2R31 and which is also activated by saccharin and acesulfame K. The scientists then examined whether GIV3727 could inhibit other bitter taste receptors. Slack et al. discovered that it could significantly inhibit 6 bitter taste receptors out of the 18 tested. Acesulfame K and saccharin are frequently used as sugar substitutes in low calorie products however an undesirable bitter

WHEY PROTEIN OPEN DOORS TO LOW-FAT FRIED CHICKEN A new study of two researchers from the University of California says that whey proteins in the batter for fried chicken may reduce the uptake of fat into the finished product by up to 30 per cent. Using a denatured whey protein isolate, Dragich and Krochta report that the fat uptake in fried chicken slices could be significantly reduced, a result that offers possibilities to the reduced-fat food sector. Writing in the Journal of Food Science, the researchers also note that the approach should

be tried in other food with higher oil uptake, including doughnuts, French fries, and vegetables such as eggplant and mushrooms. The study supports previous findings from Ohio University, which showed that whey protein isolates reduced the fat content of deep-fried foods without affecting the hardness or crunchiness of the finished food. The Athens, Ohio-based researchers noted in the Journal of Food Science in 2008 that the global popularity of bat-

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taste is associated with them. The researchers therefore wanted to investigate whether GIV3727 could reduce this aftertaste using controlled human taste tests. Panellists were randomly provided with two aqueous solutions, one containing 2 mM acesulfame K and then other 2 mM acesulfame K solution with 30 ppm of GIV3727. The participants were asked to identify which solution had the strongest bitter aftertaste, rate the bitter after taste intensity, and also in a separate experiment identify the sweetest solution and rate the intensity Slack et al. found that 95% of the panellists selected GIV3727-containing solution as the least bitter, and

GIV3727 decreased the bitterness associated with acesulfame K from moderate to merely recognisable. The study states that only 55% of the panellists selected the control solution as more sweet, and therefore indicate that GIV3727 therefore has no effect on the perceived sweetness. Using a triangle test the scientists found that GIV3727 had no discernable taste or aroma of its own as the panellist could not tell the difference between the GIV3727 and water. In conclusion, their results are an important step in understanding how bitter taste perception/ signally can be modulated via small molecules. rssl.com

tered and breaded food products is on the rise. However, this is juxtaposed with efforts to reduce fat intake, thereby creating significant challenges to food scientists. Dragich and Krochta coated chicken strips with wheat flour, and then dipped them in a batter and followed by a solution containing 10% whey protein isolate (instantized BiPRO whey protein isolate, Davisco Foods). A control batch without the whey protein was also prepared. Following frying at 160 Celsius for five minutes, the researchers noted that the whey protein isolate dipped chicken contained 31% less fat than the control chicken. “The addition of 10% dena-

tured whey protein isolate solution dip reduced the fraction of calories from fat [from 33%] to 25%,” they said. “Federal recommendations state that 30% or less of daily calories should be from fat. This reduction could easily be meaningful to consumers and worth the added cost of production.” Commenting on the sensory profile of the reduced-fat fried chicken, Dragich and Krochta state that the moisture content, and therefore the perceived succulence of the product, was not significantly different from the control chicken. Furthermore, no changes in the colour of the final product were observed, compared to the control chicken.

NOVEL EDIBLE COATINGS FOR FRESH MEAT PRODUCTS Idoya Fernandez Pan, agricultural engineer with a PhD from the Public University of Navarre, has designed novel edible coatings for fresh meat products such as breast of chicken. These coatings, presented as a second skin which is undetectable by the consumer, enhances the food safety of the product and has proved to be effective over a period of 13 days in refrigeration storage. Her PhD, “Designing antimicrobial edible films and coatings for enhancing the microbiological safety and quality of fresh meat products”, was directed by Juan Ignacio Mate Caballero from the University’s Department of Food Technology. Edible coatings are thin, continuous films of material for coating food surfaces or separating different phases of a food system. Their objective is to enhance the food safety and extend the shelf life of a wide variety of products. The demand for higher quality products that are safer, easier to prepare and environmentally friendly has, over the past twenty years, given rise to this development of edible coatings. “In the meat product sector, the most successful and wellknown application is that developed with collagen films as coatings for sausages and similar meat masses, designed to maintain the shape of the products”, the Author of this

research explained. “Nevertheless, the coatings can also be used to conserve the quality of fresh, processed and frozen products, through delaying discoloration and moisture loss, while enhancing the appearance of the product and providing food additives”. CHICKEN MEAT AND OREGANO ESSENTIAL OIL Ms Fernandez’s research focused on chicken meat, one of the fresh meat products most consumed, the main disadvantage of which is its short shelf life. “These are highly perishable foodstuffs, given their richness in nutrients and high surface moisture, which give rise to rapid colonisation and growth of a wide range of micro-organisms which are potentially highly altering, even pathogenic”. One of the most important challenges of the industry is precisely how to enhance safety and the shelf life of fresh products and, in this contest, one of the emerging technologies that can be applied for the microbiological control is the employment of antimicrobial edible coatings. The films or coatings are made up of a series of antimicrobial agents incorporated into the structural matrix of the product, and which are gradually secreted on to the surface of the meat. “Through a bacteriostat-

ic effect, which impedes the proliferation of bacteria, the speed of growth of the pathogen and/or altering agent is reduced, thus enhancing the food safety of the product and extending its shelf life”. As natural antimicrobial agents, the researcher chose eight different essential oils from the following plants: oregano, clove, rosemary, white thyme, tea tree, coriander, sage, and laurel. Edible films containing different concentrations of these oils were developed and these were shown to be effective against various microbial strains such as Staphylococcus aureus, Salmonella enteritidis, Listeria innocua, and Pseudomona fragi. Both the films and the edible coatings containing oregano essential oil showed the greatest in vitro antimicrobial efficacy against food pathogens such as S. enteritidis and S.

aureus, against altering bacteria such as P. fragi and against real mixed populations from different stages of storage of the chicken breast. “Moreover, in the application on chicken breast, it proved to be effective for 13 days in refrigeration storage”. Thus, taking into account that, generally speaking, the shelf life of fresh meat products is about 4-9 days depending on the product and the conservation system employed, the results of this research have a potential direct application for the food industry, given its delaying effect on the microflora growth and so extending storage and distribution time for the products. Moreover, it will enhance food safety through the application of an added barrier to the growth of pathogens such as S. enteritidis or S. aureus. IFT

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RESEARCH

KNOWING WHEN POULTRY GOES FOUL Mom’s trusty nose may be good, but researchers at the National Institute of Standards and Technology (NIST) in the US have developed a new simple diagnostic instrument that quickly detects minute traces of chemical compounds that indicate poultry spoilage, leaving the product undamaged. The process can detect

minute amounts of spoilage compounds and can be used by suppliers during all stages of processing, transport and storage. Several proactive measures are used in the United States to keep poultry from going bad between the time it leaves the farm to when it reaches the grocery cart. Antibiotics and oth-

EFFECT OF COCOA PRODUCT CONSUMPTION ON LIPID PROFILE Previous studies have indicated that cocoa has a protective effect in reducing blood pressure and decreasing cardiovascular disease and allcause mortality. Some cocoa products may contain more polyphenols than tea and red wines. A meta-analysis of ran-

domised control trials by Jia et al. and published in the American Journal of Clinical Nutrition has aimed to identify and quantify the effect of cocoa on total cholesterol, LDL cholesterol, and HDL cholesterol. The researchers conducted a

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er chemical additives are commonly used to keep the product from spoiling, but it’s hard to determine if the spoilage process has begun or not without invasive and time-consuming tests. For several years, detection of volatile organic compounds created when lipids and/ or proteins decompose has been used to test for spoilage. The technique developed by NIST research chemists Bruno and Lovestead relies on identifying the much more difficult to detect trace amounts of low volatility compounds that are present early in the decay process. Analyzing such low-volatility compounds used to require impractically long collection times to get a big enough sample for testing and identification. The key to detecting minute levels of the low volatility compounds produced when chicken spoils is a new method of sampling the “headspace”, the air above a test sample. Bruno devised a technique using a short alumina-coated

tube cooled to very low temperatures to promote the adsorption of low-volatility chemicals, a technique called cryoadsorption. (“Prototype NIST method detects and measures elusive hazards” at www.nist. gov). Among other advantages, Bruno’s sampling method is robust and flexible in terms of where and how it can be used, an important feature for the food industry. Bruno and Lovestead separated and identified six potential chemical markers that could be used to indicate poultry spoilage before it becomes unhealthy. Those markers were found in the air above spoiled chicken breasts, maintained in their original retail packaging and kept at room temperature for two weeks. Considering that Americans annually consume an average of nearly 84 pounds of chicken each (per 2008 USDA statistics, the most recent year available), this improved testing method for spoilage could have significant health implications.

literature search to find studies that investigated how cocoa affected plasma lipids and found eight trials which involved 215 people. As there was only one long term study, Jia et al. state that they decided to concentrate on the short term data. Of the 8 studies, 4 trials investigated the effect of cocoa on healthy subjects, while the others examined the effect of chocolate

consumption on patients with CVD risks such as hypertension or diabetes. All the studies stated the types of cocoa products and polyphenol content on the basis of the percentage of cocoa used in the formulation. The main sources of cocoa were cocoa powder and dark chocolate with polyphenol content ranging from 30 to 963 mg/d. The treatment duration of the stud-

ies was from 2 to 18 weeks. The researchers state that their meta-analysis indicated that short-term supplementation with cocoa products was associated with a decrease in LDL cholesterol but had no significant effect on total cholesterol and HDL cholesterol compared with controls. They carried out subgroup analysis and indicated that cocoa consumption significantly decreased both LDL cholesterol and TC but was only seen in those participants who consumed a low amount of co-

coa (containing 260 mg/d of polyphenols or less) and with cardiovascular disease risk. In healthy subjects there was no evidence of a dose effect relationship on changes in HDL cholesterol. In conclusion, the study suggests that moderate cocoa consumption might aid the prevention of hypercholesterolemia in specific patient subgroups. The researchers report that the long term effects and amount of cocoa consumption is not clear. rssl.com

Italian Food & Beverage Technology - LXIII (2011) april -

NUTRITION

HIGHER DAIRY INTAKE CAN HELP FIGHT OBESITY

New Curtin University of Technology research has shown that a higher intake of dairy products while on a reduced calorie diet can help fight obesity. Benefits include greater weight loss and significant improvements in the risk factors for cardiovascular disease and diabetes. As part of her PhD research, Wendy Chan She Ping Delfos, from Curtin’s School of Public Health, compared

three serves of dairy with five serves of dairy within a reduced calorie diet prescribed to overweight participants over a 12-week weight loss trial. The study was funded by the ATN Centre for Metabolic Fitness and Diabetes, Australia. The study found that participants who consumed five serves of dairy as opposed to three serves of dairy had higher mean levels of weight

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loss, higher mean levels of fat mass loss, greater drop of systolic blood pressure, and greater total percentage abdominal fat loss. “Many people commonly believe that when trying to lose weight dairy products are key foods that they have to cut out of their diet as they are high in fat,” dr Chan She Ping Delfos said. “This study has shown that when trying to lose weight people can actually benefit by increasing the amount of dairy they consume beyond the normally recommended three daily serves as long as during the weight loss period total energy intake is less than their requirements.” “Increasing dairy intake to five serves per day as part of a reduced calorie diet has never been studied before, and such diets containing high levels of protein, calcium and vitamin D, among other bioactive nutrients, can be an important part of a prudent weight loss or weight maintenance diet.” Chan She Ping Delfos, who worked with Curtin’s Associate Professor Mario Soares on the project, also examined the effect of resistance exercise in combination with

a high dairy, reduced calorie diet. “Participants who had five serves of dairy and engaged in resistance exercise had similar health benefits to participants consuming five serves of dairy only,” she said. “However, the participants who engaged in resistance exercise did show significantly less muscle loss during the weight loss trial and had a higher fasting fat oxidation rate (burning of fat) during the trial.” “The group of participants engaging in resistance exercise also had a lower percentage of total fat regain at a followup visit 12 weeks after the initial trial.” “Based on these results, we can conclude that the addition of resistance exercise to a high-dairy, reduced calorie diet can be better for longerterm weight maintenance.” The dairy products consumed by the participants in this study consisted of cheese, yoghurt, and low fat milk. The study tailored the intake of carbohydrates, proteins, and fats in each volunteer and monitored the change in weight, body fat, glucose levels and other cardiovascular risk factors.

HEALTH-CENTERED WEIGHT CONTROL METHOD SHOWS PROMISE New study published in the Journal of the American Dietetic Association shows “HealthAt-Every-Size” approach is effective. Most weight-control strategies emphasize energy-restricted diets and increased physical activity, and most are not effective over the long term. In the study of a “weight-accept-

ance” intervention, researchers found that there could be long-term beneficial effects on certain eating behaviors using a weight-acceptance intervention approach. In a shift from the traditional “weight-centered” approach to a more “health-centered” approach, a new weight paradigm called “health-at-every-

size” (HAES) argues that health is related to behaviors independently of body weight status. HAES approaches do not focus on weight loss and instead focus on a healthy lifestyle with an emphasis on size acceptance and non-dieting. In a study conducted by researchers from Lavai University, Quebec,144 pre-men-

NO DIFFERENCE IN NUTRITIONAL VALUE OF ORGANIC VS CONVENTIONAL FOODS A systematic review published in the American Journal of Clinical Nutrition reveals that organically produced foodstuffs are not richer in vitamins and minerals than conventionally produced foodstuffs. With many people believing that organic foods have a higher content of nutrients and thus are healthier than conventionally produced foods, demand for organic produce is on the rise. However, scientists have not been equally convinced that this is the case as the research conducted in the field has not shown consistent results. In order to assess potential differences in nutrient content between organic and conventional foods, researchers at London School of Hygiene & Tropical Medicine (Great

Britain) performed a systematic review of the literature. In such a review, the available scientific literature on the subject of interest is screened and the outcomes of all articles meeting predefined quality criteria analysed in a systematic fashion. Based on the results from such analyses a general evidence-based conclusion can be drawn. In the present review, 162 relevant studies (published 19582008) on the content of nutrients and other substances in organic vs conventional foodstuffs were identified, and 55 of these were of satisfactory quality to be included in the review. Studies on both crops and livestock products were considered. The results of the systematic review only showed a lower nitrogen and higher phos-

phorus content in organic produce compared to conventionally grown foodstuffs. Contents of the following nutrients or other substances did

opausal, overweight/obese women (48 in the HAES group, 48 in a Social Support (SS) group and 48 in the control group) participated in a randomized controlled trial. Measurements of eating behaviors, appetite sensations, physical activities, metabolic and anthropometric profiles were made at the beginning of the study, at the end of the intervention period, and at 6 months and 1 year post-intervention.

not differ between the two categories: vitamin C, calcium, potassium, total soluble solids, copper, iron, nitrates, manganese, ash, specific proteins, sodium, plant nondigestible carbohydrates, β-carotene, and sulphur. In an initial phase of the anal-

Italian Food & Beverage Technology - LXIII (2011) april -

NUTRITION

ysis, when all 162 papers were included independently of their quality, organic foods showed higher levels of phytochemicals than did conventionally produced foodstuffs. However, when the quality of the studies was taken into account such association could no longer be detected. The researchers speculate that the differences observed likely resulted from different harvesting times and the use of

different fertilisers. They also stated that these differences are unlikely to be of any importance for human health. In conclusion, organic and conventional foods appeared equal in terms of nutritional value. However, different production methods may give rise to other differences not addressed in this review, e.g. environmental aspects. EUFIC

ORGANIC FRUIT AND VEGETABLES: BETTER NUTRITIONAL QUALITIES? According to a report made by the AFSSA (French Agency for Food Security) in 2003, the differences in terms of nutrition facts between the products of organic farming (OF) and the products of conventional agriculture (CA) were not significant enough to have an impact on health. With the rise of reports published by organic farming associations, insisting on the nutritional superiority of OF, Léon Guéguen and Gérard Pascal wanted to update AFSSA report through a study of recent publications evocating this theme. The examination of these publications globally confirmed what AFSSA had said before. As for carbohydrate, mineral, micronutrient or vitamin levels, there is no significant difference between OF and CA. Only the higher levels of vitamin C and antioxidant

phytoconstituents (such as polyphénols) in OF fruit and vegetables have been confirmed by a large number of studies but no effect on the blood antioxidant status has been demonstrated. The higher level of magnesium in OF has not been shown in recent studies. Besides, a lower level of proteins in OF cereals, potentially bad for bread making, has been mentioned and confirmed in many systematic reviews. You can only criticize CA fruit and vegetables for their higher rate of nitrates (75% more on average) but the toxicity of these substances was recently questioned, in particular by EFSA (European agency for food security), and anyway the majority of CA products respects the imposed limit for nitrate content to avoid any noxiousness.

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SALT-ENHANCING ODOURS MAY BOOST FLAVOUR AND ACCEPTANCE Salt-enhancing odours may improve the salty taste intensity and consumer acceptance of low salt foods by increasing the perception of salty flavours, according to new research from Unilever. The study, published in International Dairy Journal and led by Génica Lawrence from the University of Burgundy (France), suggested that odour-induced saltiness enhancement (OISE) could increase the salt flavour and taste intensity in food products, thus meaning that actual salt levels can be reduced without impacting taste or consumer preference. Excess sodium intake has been linked to the development of hypertension, cardiovascular disease and other health problems. Because of this, reducing the sodium content in food products has become a major issue for the processed-

food sector. This study assessed the efficiency of OISE as a strategy to compensate for salt reduction in solid food, especially taking into account texture variation and the influence of cross-modal aromatexture-taste interactions on saltiness perception. Four model cheeses, of varying texture, were produced and flavoured with three commercial tasteless aromas (comté cheese, sardine, and carrot) which have been found to enhance or decrease saltiness by previous research. The researchers reported that the perceived saltiness in both flavoured and unflavoured model cheese – with identical salt contents – revealed a significant saltiness enhancement induced by the comté cheese and sardine odours. They reported that the carrot odour, which is not associated with saltiness, did not enhance salt-

iness perception â&#x20AC;&#x201C; but in fact reduced the perception of salt flavour in the model cheeses. The researchers report that, if proved successful, the strategy could also be attempted for other tastants or food ingredients (such as sugar or fat)

which have a negative impact on health at high levels but play an important role in food functional properties and have an important sensory impact on food pleasantness and acceptability. RSSL

CONSUMER RESPONSE TO HEALTHY FOODS: NOT ONLY A NUTRITIONAL MATTER Growing interest in healthy eating has given rise to a new range of foods and products on the market that, as well as providing nourishment, improve health by increasing well-being and reducing the risk of certain diseases; however, consumer acceptance of such functional foods is far from being unconditional. Functional benefits may provide added value to consumers but cannot outweigh the sensory properties of foods. The success of a functional or healthy food will depend on whether it responds to consumer needs and on the degree of satisfaction that it is able to provide. Consumer response to foods depends on the interaction of several factors. In addition to the characteristics of the food itself and the sensations the consumer experiences on eating it, there are other influential factors, such as the opinion each consumer has on the nutritional characteristics or on the composition of the product, its safety and even its

trade name or its price. These facts are of particular importance in the acceptance or rejection of some types of foods, such as functional or healthy foods, which the consumer sees as a possible alternative to conventional foods. The process by which people accept or reject food is of a multi-dimensional nature and is influenced by: food characteristics (chemical and nutritional composition, physical structure and properties); consumer characteristics (genetics, age group, gender, physiological and psychological states); and the consumerâ&#x20AC;&#x2122;s environment (family and cultural habits, religion, education, fashion, price or convenience). Consumer response to a given food can therefore be defined by a sensory component, related to the sensory properties of the product; an affective component, responsible for positive or negative responses towards a product; a cognitive component, which originates from the knowledge

and opinions formed about a product. A behavioural component, involving intentions or actions, and defining how willing a consumer is to carry out something in certain situations. In general, consumer responses to healthy foods depend on the interaction of several factors that are different in nature. All these factors can influence consumer choice at the moment of purchase and modify the degree of pleasure they experience when consuming

it. The influence of nutritional information on acceptance of healthy foods depends not only on nutritional characteristics, but also on the sensory quality of products, as well as on individual consumer preferences. In order to predict or to explain market responses to a healthy food, it is necessary to jointly analyse the impact of its sensory qualities with the attitudes, opinions and expectations that consumers have of the product in question. IFIS

COMPARISON OF ORGANIC AND CONVENTIONAL MILK A study published in the Journal of Dairy Science by researchers from Newcastle University (UK) has investigated the differences in fat composition between organic and conventional retail milk in northeast England. Previous studies have indicated that organic and conventional milk in the UK and Europe have different fatty acid (FA) profiles. However Butler et al. argue that these findings are inconsistent. Moreover, the study states that other researchers studied farm-based products only and that processing within the supply chain might influence milk composition. The objectives of this recently published research was to examine fatty acid profile of organic and conventional milk at the retail level, to identify variation in milk fat

composition between available brands of retail milk and to verify if pasteurisation and homogenization effect milk fat composition. Three factors were covered by sampling design: management system, production season (winter or summer), and sampling period. 88 samples were collected from 22 brands (12 conventional and 10 organic) on 4 occasions, summer 2006 and winter 2007 (period 1), summer 2007 and winter 2008 (period 2). The FA profile was analysed by GC and GC-MS. Butler et al. report that organic milk had significantly higher levels of total polyunsaturated fatty acids (24%), vaccenic acid (41%), conjugated linoleic acid c9 trans (32%), alpha-linolenic acid (57%) and eicosapentaenoic acid (62%)

Italian Food & Beverage Technology - LXIII (2011) april -

NUTRITION

as well as higher ratios of n3:n6 than conventional milk. There was no significant difference in total saturated fatty acid (SFA) content; however concentration of myristic acid (considered to represent a high risk of cardiovascular disease) was higher in organic milk. Moreover the Authors state that the season strongly influences fatty acid concentrations in particular vaccenic and conjugated linoleic acid c9 trans (101% and 72% higher in summer milk). Total SFA was lower (6%) during the summer. The differences between the compositions of the two milks

were smaller in winter than in summer. Pasteurization and homogenization have no effect on FA profile. In conclusion, Butler et al. state to provide organic milk with similar fatty acid profiles throughout the year it is therefore important to develop strategies (e.g., oil seed supplementation of winter diets) that allow the seasonal differences in milk quality to be reduced. They also suggest that differences in climatic conditions may influence milk quality through an effect on forage availability, quality, and intake. RSSL

ENRICHED OIL AND BRAIN HEALTH A research at the Department of Public Veterinary Health and Food Safety and Department of Drug Safety and Evaluation, Istituto Superiore di Sanità in Rome, and published in the Journal of Agricultural and Food Chemistry suggests micronutrient-enriched rapeseed oils could have a beneficial effect on the antioxidant status of the brain. Their investigation was part of the European Union OPTIM’OILS project, the main purpose of which is to improve the processes currently used for seed oil production to preserve the levels of micronutrients and to develop new healthy oils to be marketed in the European Union (EU). In this study, rats were fed a

diet containing rapeseed oils optimised with different quantities and qualities of micronutrients (sterols, tocopherols, phospholipids, polyphenols, and CoQ9 and 10). The control group received traditional refined rapeseed oil. The optimized oils decreased lipid peroxidation and increased endogenous antioxidant status in parallel with the enhancement of micronutrients. No alteration in acetylcholinesterase activity was induced in any experimental group. These results indicate that a regular intake of optimized rapeseed oils can prevent oxidative stress, providing evidence that optimized rapeseed oils could be a functional food with poten-

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tially important neuroprotective properties. The brain is particularly vulnerable to oxidative stress, which can lead to neuronal death and the onset of neurodegenerative disorders such as dementia, including Alzheimer’s (AD) and Parkinson’s diseases (PD). In concluding that rapeseed oils that

naturally contain high amounts of micronutrients could be a promising nutritional approach for the prevention of cognitive impairment as they improve the antioxidant status in the brain, the researchers note that further studies will be required to confirm this. RSSL

METABOLIC RESPONSES TO HIGH AND LOW GLYCEMIC INDEX MEALS A recent study published in the Nutrition Journal has investigated the effect of consuming two daily high glycemic index (HGI) or low glycemic index (LGI) meals for five consecutive days on fat and carbohydrate oxidation before exercise and

in the blood concentrations of glucose, insulin and free fatty acids before and during high intensity exercise. The study by Cocate et al. investigated the hypotheses that consuming two LGI meals 90 minutes before exercise would

lead to decreased fat oxidation after eating but before exercise and that it would lower blood lactate concentrations during exercise. They also hypothesised that the LGI meal would give higher fatty acid levels and more stable glycemic and insulinemic responses before and during exercise. Cocate et al. recruited 15 healthy male cyclists aged 20-28 years old who exercised at least three times a week. The study was carried out in two 5-day sessions with at least a week between each. The participants were randomly assigned to consume either HGI or LGI test meals for breakfast and lunch for five days. On days 1 and 5 subjects completed 30 min-

utes exercise, 90 minutes after consuming the first meal. Blood samples were taken before the meal and at various times after the meal and during exercise. Participants consuming the HGI meals had higher areas under the glycemic and insulinemic curves after eating as expected, but the study reports that the level of glucose in the blood and the glycemic and insulinemic responses did not differ by meal type during exercise. The Authors also found no difference in free fatty acids after eating or lactate levels during exercise. However the study reports that the LGI meal caused lower fat oxidation and higher carbohydrate oxidation after eating. In the studyâ&#x20AC;&#x2122;s discussion

the Authors state that on the first day, blood glucose at 30 and 60 minutes after consumption of the LGI meal did not vary significantly. After 5 days however, the level of glucose at 30 minutes after eating was significantly higher than at 60. They suggest therefore that while the

short term glycemic response to the LGI meal may give stable blood glucose levels, this may not be maintained over a period of time and suggest the mechanism responsible for this change in glycemic response should be investigated further. RSSL

Mayonnaise Homogenizer

The technological innovation to the service of your craftsmanship

fillers and pumps

From 1982 we produce PLANTS & MACHINES FOR THE FOOD INDUSTRY

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GS ITA T LIA srl Via Stelvio, 193 - 21050 Marnate (VA V ) Italy - Te T l. +39 0331 389142 - Fax +39 0331 389143 Italian Food & Beverage Technology - LXIII (2011) april www.gsitalia.com - info@gsitalia.com

FOOD PROCESSING

TECHNOLOGY AND EQUIPMENT FOR THE FOOD INDUSTRY

Founded in 1946, the Pavan Group is a leading company supplying technology and equipment for the food industry from milling up to the production of dry, fresh and nest shaped pasta, couscous, pellets and direct expanded snacks, breakfast cereals, baby food, flakes and shaped cereals, precooked pasta, and flours. Moreover Pavan supplies complete turnkey systems for the packaging, conveying and storing of raw materi-

als and finished products as well. With a turnover of 110 milion EURO, Pavan accounts for 95% of the exports to 120 Countries, it has 550 employees and trade branches worldwide. At Interpack, the Group will present the latest production and process solutions of each manufacturing division. TORESANI DIVISION The Press FTP175/D520 for the industrial production of short-cut fresh pasta (1,400 kg/h) is designed to fully meet fundamental requirements such as easy washing, consistent product quality, high production yield and easy and quick maintenance. The homogeneous and well hydrated mixture is obtained with a liquid ingredient dosing pump and a volumetric, screw-type flour doser. The mixing tank is entirely built in stainless steel and is sized to guarantee the necessary mixing time. The compression screw can be easily extracted from the headpiece side and is driven by a motor coupled to a gearbox. The system for the cooling of the cylinder and headpiece ensures a constant control of the working temperature and is entirely controlled by a PLC. The round

32 - Italian Food & Beverage Technology - LXIII (2011) april

Toresani FTP175/D520 press for short-cut fresh pasta production (Pavan Group).

headpiece can be opened to facilitate washing procedures. A special device ensures a quick die change. The headpiece is equipped with a cutting unit and a set of pasta cutting knives. The electrical plant, including a control panel, motors and electrical controls wired to outer connections, ensures a quick installation and a userfriendly operation. For granular dry products (pasta, rice, pulses, etc.), the com-

pany has developed the vertical packaging machine Mod. SVMC with multihead weigher Mod. SPC (20 single weighing heads) to obtain the pillow type or brick bags. DIZMA DIVISION Synchrobox 80 is the new horizontal packaging machine, capable of packing both food and non-food products, presented by the Dizma-Pavan Group,

Dizma Synchrobox 80 horizontal packaging machine (Pavan Group).

a well-established company in the flow-pack sector. A modern and flexible machine, fully electronically equipped with brushless motors for a continuous working cycle, it is installed on a cantilever frame for easy cleaning and maintenance. The servo-assisted operation allows for extreme customisation of the products, even if large, to be packed which can be easily loaded by recipes using the touch-screen operator panel, guaranteeing a fast format changeover. Synchrobox is available in various versions

depending on the required degree of customisation and reaches a speed of up to 100 packs per minute with a double “box motion”. This machine is proposed at a competitive price as compared with traditional machines of the same market segment, and its construction features ensure the best quality and flexibility of use. (Pavan Group - Via Monte Grappa 8 - 35015 - Galliera Veneta - PD - Italy - Tel. +39 049 9423111 - Fax +39 049 9423303 e-mail: sales@ pavan.com)

heated inside the bowl, by means of a steam rotating coil, up to a temperature of approx. 50°C. At this point, the product is deaerated and sometimes also concentrated by means of a suitable condenser connected to the bowl. When the required Brix degree has been reached, the vacuum is broken, the temperature is increased, and thickening agents (pectin or modified starches) are added and mixed. Then the

product is checked by means of a sample intake, additives (ascorbic or citric acid, dyes, flavours) are added and the product is heated up to the pasteurizing temperature. After this phase, the product can fall down into the packaging unit or resting tank. (Boema - Corso Romano Scagliola 197 - 12052 Neive CN - Italy - Tel. +39 0173 678711 - Fax +39 0173 67626 - e-mail: boema@ boema.com)

JAM PRODUCTION PLANT Boema develops complete jam production plants, with or without fruit pieces. In the first case, the fruit is reduced into small particles (puree or clear juice) for producing the socalled mash. In this case production is extremely easy. The production of jam with whole fruit or fruit pieces with significant dimensions requires particular care. It is necessary

to let a part of the sugar penetrate into the fruit pulp, then it has to be deaerated correctly in order to avoid breakage as much as possible. In general, fruit and sugar are loaded into the preparation tank, where they are mixed until they turn into a homogeneous product. Afterwards, the product is transferred into the bowl. The product is

Jam production plant (Boema).

Italian Food & Beverage Technology - LXIII (2011) april -

FOOD PROCESSING

MIXING AND HOMOGENIZING The mixer MXK1700, designed and manufactured by Mix, is suitable to mix and homogenize powdery or granular products. The horizontal Mixpaddle mixer with automatic control works with a mechanical fluidization centrifuge of the products. This is made possible by the Mixpaddle tools, which produce an elevated turbulence that leads to an exact compenetration/ homogenization of the different products in the mixing (regardless of their physical features), avoiding dangerous blocks of material. To break the clots and reduce the mixing time, one or more additional homogenizers are used. The mixer is suitable for vacuum charge, with a 4,000 mm H20 (0,4 bar) vac-

uum inside the mixing chamber. The mixer is designed for batch processing and is composed of a central body (or mixing chamber) with vertical discharge door, rotor shaft complete with Mixpaddle tools, anti-powder seals and End shafts and drive and transmission group. Mix has developed an inspection door with safety block (two gas cylinders are installed on the mixer in order to facilitate the opening of the inspection door), two removable tanks with atomizing nozzles for liquid injection, six nozzles for discharge door cleaning, and one rotor shaft grounding kit and equi-potential mixer. All planning and manufacturing are carried out in compliance with the European Directive

MXK1700 horizontal mixer (Mix).

2006/42/EC and the European Directive ATEX 97/23/EC (PED). The quality in planning and manufacturing is guaranteed by the Business Management system in compliance with the UNI EN ISO 9001:2008

ELECTRIC COOKER WITH MIXER AND VACUUM LID Firex is offering solutions designed to transform raw materials, fruit for example, into retail-ready foods, suitable both for small food manufacturers as well as agricultural producers in the direct sale market. Research into the requirements of the food industries has led to the production of appliances that can be incorporated into in-line set-ups featuring the same high technological performance and versatility of use such as the single appliances.

The company develops washing, drying, cooking and pasteurizing systems, which these represent the aim of Firex: friendly innovation, 0 km and 0 waste. The High-P is the innovative cooking system produced by Firex. It can be used for jams and marmalades, sauces, pasta sauces, jellies, ice cream, and custards. High-P combines a new patented mixer, which can be used also for chopping and homog-

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High-P cooking system (Firex).

standard (according to the plan No. 2432-A). (Mix - Via Volturno 119/a 41032 Cavezzo - MO - Italy Tel. +39 0535 46577 - Fax +39 0535 46580 - e-mail: info@mixitaly.com)

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 Italian Food & Beverage Technology - LXIII (2011) april -

FOOD PROCESSING

enisation, and vacuum cooking technology to preserve colour, flavour and smell of the fresh fruit and vegetables. The versatility and power of the machine are contained in less than 2 m³. The cooking vessel and double-jacket are built in Aisi 304, the mixing tool ro-

tates both clockwise and anticlockwise and the speed and time (included pause time) are set by the panel. (Firex - Zona Industriale Gresal 28 - 32036 Sedico - BL - Italy Tel. +39 0437 852700 Fax 0437 852858 - e-mail: firex@firex.it)

ROTARY RETORT

The Prima SRC 1450-1600 rotary retort represents a new era in sterilization. The spray nozzles are both static on the top of the vessel and rotary inside the reel, every single container of the product is struck by the unerring crossfire of spray during the complete rotation. This unique method integrates elements such as force of gravity, centrifugal force, force and capacity of fixed water jets and rotating jets having continuous variable inclination, and it results in the best efficient temperature distribution and the greatest rate of heat penetration inside the product.

Levati Food Tech was established in 1966 as a manufacturer of preparation and handling systems for fruit and vegetable processing lines. The next milestone in the company’s history was the development of static retorts for in/container vegetable sterilisation. The cooperation with important Italian food companies was instrumental for introducing the first rotary steriliser in 1974. In 1983, Levati Food Tech delivered the first completely automated agitating batch retort system. Under that impulse Levati developed a remarkable range of palletising and depalletising systems to complete its offer to the food industry. In 1999, Levati was acquired by Procomac Group and, in 2007, joined the Process Engineering Division of GEA Group. GEA Levati Food Tech offers a wide range of products and services, by integrating GEA Group technologies for the food industry, from its new head office in Sala Baganza (Parma, Italy).

Because of its significant advantages in both the heating and cooling stages of processing, the cost of operating a Prima SRC rotary retort is significantly less if compared to a standard rotary retort. Couple this with a much shorter process times the result is the maximum energy and cooling water saving retort in the market. The patented SRC-system is characterized by the packaging care. The single basket individual clamping system with pneumatic control matched with the innovative S-Rubber layer pads, suitable for sensitive glass jar caps, give the possibility to process without any damage to all products and containers available on the market. The user can choose between all possible rotation types like tilting, oscillation, end-over-end rotation, and stay and return in a position for a preset time. The Prima 1450-1600 rotary relies on a rigid rotor design that will accommodate large

Prima SRC 1450-1600 rotary retort (GEA Levati Food Tech).

36 - Italian Food & Beverage Technology - LXIII (2011) april

basket sizes. Four-point bearings on the rotor ensure durability and make possible a two-door retort design. A large static filter with ASC system “obstructed nozzles automatic control” increases the sterilization safety and reduces the maintenance operation. The drum bearing, fitted with an atmospheric drainage to avoid the risk of grease contamination of the water, can be easily dismantled from outside for maintenance without removing the drum. Finally, Prima retorts and basket loaders/unloaders can be connected with a remote PC supervision system. It allows the creating, modifying and choosing of the recipes, displaying the trends and FO diagrams, and storing all the process data. (GEA Levati Food Tech - Via Lega dei Carrettieri 14 43038 Sala Baganza - PR - Italy - Tel. +39 0521 838329 Fax +39 0521 838335 e-mail: levati.it@geagroup.com)

Impianti per: Plants for:

Paste precotte Cooked pasta

20045 Besana - Milano - Italy moriondo@moriondo.com

Paste fresche Fresh pasta

www.moriondo.com www.moriondo.it

Piatti pronti Ready-meals

tel +39.0362.995110 ra fax +39.0362.996300 Italian Food & Beverage Technology - LXIII (2011) april -

FOOD PROCESSING

EDIBLE OIL PRESS For the production of edible oil, Tecnoimpianti has designed the OP-1000 press capable of processing a wide range of oilseeds: soybean, full-fat soy, sunflower seed, and rape seed, with a production capacity of 1,000 kg/h. The raw material previously refined (impurity is up to 1%) first enters the pressing cage where it is squeezed during the passage; under pres-

sure the oil is squeezed out of the material and collected by means of a tray. The oilcake is forced out by the screw barrel due to the adjustable clearance between the cone and the outlet ring. (Tecnoimpianti - Via Maggiore 81 - 35045 Ospedaletto Euganeo PD - Italy - Tel. +39 0429 679060 - Fax +39 0429 670222 - e-mail: tecnoimpianti@ tecnoimpiantsnc.it)

OP-1000 press for edible oil production (Tecnoimpianti).

STUFFED PRODUCTS Sandoré has developed Double New Magic, a machine suitable for production in continuous of stuffed products: gnocchi, stuffed meat balls, etc. Entirely built in stainless steel, it is equipped with the double main structure New Magic where the electric parts, electric board and all mechanical parts are installed on which two extrusion bowls for dough and filling are assembled. Extrusion bowls are equipped with a gearing pump suitable for the injection of any consistence of filling, from cheese to cream, and an inverter for the regulation of the percentage of filling required. A “ball-shape”

cutting device gives a spherical cut of the products extruded; it is complete with three extruding nozzles (diameter of 20/22/24 mm) and a timer device for the regulation of the cutting length. The conveyor belt, essential for the evacuation of the products, is formed by a main structure of stainless steel, white polyetilene belt, and electric motor. Double New Magic presents a base structure with wheels, micro-switch for automatic stopping of the machine and it complies with EC norms. (Sandoré - Via Monte Summano 58 - 36010 Zané - VI - Italy - Tel. +39 0445 314388 Fax +39 0445 314858 e-mail: sandore@sandore.com)

38 - Italian Food & Beverage Technology - LXIII (2011) april

Double New Magic for the stuffed products (Sandoré).

HIGH PRESSURE MACHINES HPM is focused on the designing and realisation of homogenizers and high pressure volumetric pumps, laboratory homogenizers and dosing groups for food processing, dairy, pharmaceutical, cosmetic, chemical and oil-chemical industries. The deep knowledge of market needs allows the company to propose itself as

HPM homogenizer (HPM).

an innovative and reliable partner in a fast growing sector. Homogenisation enables to obtain structural uniformity and consequently higher and long lasting stability and furthermore the best sensory characteristics, best appearance, best conservation, best result and less use of additives. The homogenizer is used to micronice the particles of the

treated product, thus ameliorating its mixing and stability; in other words, it makes the products homogeneous. HPM homogenizers are in conformity with the CE laws and are available with hour capacities from 10 until 20,000 L/h, for all fluid products with temperatures from 0° until 160°C. A standard version in sanitary design and aseptic version are available, there is a semi-abrasive version for products such as milk, cream, etc. and an abrasive version for products containing salt and sugar. The company provides models with a frequency converter for a variable capacity and with a second homogenizing stage. All HPM machines are built using highquality materials, in order to guarantee a perfect functioning and a long working life, together with a reduction in the number of assistance interventions and a high production result. This is the best answer to customer investment. (HPM - Via Ugo La Malfa 23/A - 43010 Pilastro Di Langhirano - PR - Italy - Tel. +39 0521 639172 - Fax +39 0521 630461 - e-mail: info@hpmsrl.it)

MIX

SRL

info@mixitaly.com

Italian Food & Beverage Technology - LXIII (2011) april -

MEAT PROCESSING

AIR REMOVING TUNNEL

Pozzi Proge.Co presents the air removing tunnel type TV, a new generation of extra compact machines ideal for removing air from hams in the moulds. It eliminates any moulding defect, holes that can contain gelatine, thus slice cut will be cleaner. The machine is complete with

electrical control equipment controlled by PLC, with load, unload conveyor belt and solenoid valve for automatic vacuum exhaust. It can be completely automated, connecting the moulds table and the automatic mould press by roller belts. (Pozzi Proge.Co - Via dell’Indu-

The air removing tunnel type TV (Pozzi Proge.Co).

stria 2 - 23854 Olginate - LC Italy - Tel. +39 0341 651776 -

INDUSTRIAL OVENS Verinox industrial ovens for dry and steam baking, drying and smoking are made – both in the trolley version and in the version on rails – of modular self-supporting panels to meet different installation requirements. They are insulated with highly insulating phenolic resin and covered with sheets of Aisi 304 ribbed and satin finished in stainless steel. The perfectly uniform distribution of air, steam and smoke, which is a typical feature of Modul Verinox industrial ovens, is possible thanks to special steel fan rotors and special accuracy in air diffuser setting. The maximum yield in

heat exchange is obtained through a special heat exchanger with coils on steam feed. Locks and regulating valves are activated by electro-pneumatic devices that guarantee their functioning and perfect sealing even under the worst working conditions. Microchip regulators determine, through high sensitivity probes, accurate regulation and total control of temperature in the ovens. Ovens on rails are made in such a way that the weight of the product can be measured at any stage of the process. In addition, it allows a rapid movement according to the lay-out of ovens in sequence.

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Industrial ovens (Verinox).

Fax +39 0341 652932 e-mail: info@pozziprogeco.com)

Verinox has prepared a whole range of fittings for ovens – trolley version and on rails – of different versions and dimensions: cooling shower, automatic wash and rinse unit, cooling system to lower the temperature of the product, automatic delayed

and programmed start-up, all with the same degree of quality and accuracy that has made Verinox products famous in the sector of food industry equipment. Particular attention has been put in designing the integrated oven control system. In

addition to the wide range of electronic panels, Verinox has developed the CU system to monitor and control up to 16 plants, both ovens and drying chambers, provided the control panel is of the type for network connection. Thanks to its high level of au-

tomation and technology, the CU system is a simple and reliable control tool of a very high technological level. (Verinox - Via Della Fricca 37 38049 Vigolo Vattaro - TN Italy - Tel. +39 0461 845500 Fax +39 0461 845555 e-mail: info@verinox.it)

VACUUM FILLER FOR SAUSAGES Risco proposes a complete range of vacuum fillers, suitable for the medium and large industries, and one specific model for filling large ham pieces (from pork, turkey, chicken) RS 2005V which allows a delicate and precise fill, to preserve all the characteristics, composition, colour and typical aspects of ham. The filler has a vacuumed hopper with a capacity of 400 litres; it can be connected to a floor reservoir, which has a capacity of 1,100 litres. During the loading phase of the product and during the filling operation, the hopper is always under vacuum to guarantee an air-free product, giving a more compact and denser filled product. The product is therefore perfectly uniform when sliced, compact with no unpleasant air bubbles or pinholes present. The result is a product that is absolutely air-free, improving the look of the product and increasing shelf life. The continuous vacuum filler features the special “Risco Long Life” filling system. The system ensures a

delicate and precise filling of large pieces of meat without damaging the product and preserving all the characteristics, composition, colour and all other aspects typical of ham. The chamber of the filling pump is designed to contain a volume up to 2.5 kg, thus preventing from shear and therefore damage to the muscle during filling operations. The continuous dual vacuum filler RS 2005V is equipped with a micro-processor having 99 programs allowing selection and storage in memory of all the parameters for every type of product. The filler can be connected to a special guillotine, single or double, for filling into moulds and to any type of automatic clipping machine. There is no doubt about the filling reliability and quality of the model RS 2005V, even consumers will appreciate the care and respect that Risco reserves for its products to maintain the authenticity and tradition of the final products. Risco also offers complementary equipment such as automat-

RS 2005V vacuum filler for sausages (Risco).

ic angle Grinders that enables meat and other food products to be processed while maintaining product quality after the grinding; a large range of Mixers suitable for mixing products like meat, vegetables, cheeses, confectionery

and others; and three different Tying machines with a high mechanical quality. (Risco - Via Della Statistica 2 36016 Thiene - VI - Italy Tel. +39 0445 385911 Fax +39 0445 385900 e-mail: risco@risco.it)

Italian Food & Beverage Technology - LXIII (2011) april -

BAKERY AND CONFECTIONERY

MORE PRODUCTION AND QUALITY IN PASTRY SECTOR

Alba staff has 30 years of experience in bakery and pastry equipment. As an answer to the needs of the market, they have developed the modular Alba Block Line, which allows to increase the quality of work, quantity, and organization. The line makes the work more constant, it allows to produce more in a smaller space, and finally it will increase the performance of the laboratory production by optimizing space and times. The Alba Block Line is a compact system for the production of puff pastry, croissant dough, Danish dough, ready for the final processing. Thanks to its simple and highly technological components, it enables the user to remove hard processes from the laboratory such as the

dividing and weighing of the dough, inserting margarine or butter, pressing, laminating and folding, and to have the desired stratification with constancy and regularity. Alba Block Line answers customer requirements for small lines and the elimination of dead zones for an optimization of the laboratory, which will appear bigger. It is modular and can realize even low productions, from a few hundred up to 1,800 kg/h, following the development of specific customer needs. (Alba & Teknoservice - Via Delle Industrie 16/b - 35010 Villafranca Padovana - PD - Italy Tel. +39 049 9070380 - Fax +39 049 9074042 - e-mail: info@teknoservice.com)

The modular Alba Block Line for pastry production (Alba & Teknoservice).

LAMINATION PROCESS FOR TIN BREAD, RUSKS AND BAGUETTES Trivi is proposing turn-key lines for the production of all types of bread starting from a dough sheet. To obtain better quality products, high percentage water dough is used

to be partially fermented before being put into the machine. The lamination is realized by tested anti-stress systems and with fully-automatic cycles with capacities up to

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6,000 kg/hour. The cutting of the portions to be rolled up is automatically controlled by accurate weighing systems of the dough sheet and of the final products, in order to re-

duce the exceeding scraps of dough and the management costs. Further to lamination and making up of products, this company also designs tray conveyor circuits, proofing, cooling and conditioning cells, the depanners and all accessories for a complete production line. Trivi has been operating

in the international field of food industry for more than 50 years and it has collaborated with the main companies manufacturing baking ovens, mixers and packaging machines. This allows to propose itself as a onemanaging company for a turn-key supply of complete lines. Besides the bread production section, Trivi deals with engineering and manufacturing of lines producing pizza, breadsticks, puff pastry products (baked or

frozen), and dosed products. Thanks to its flexible setting and to its great adaptability, the company can face the greatest and most different requirements and challenges of the food industry, asserting and making more and more a name for itself as a great food industry reality. (Trivi - Via A. Grandi - Zona Ind. Peco - 28066 Galliate NO - Italy - Tel. +39 0321 806564 - Fax +39 0321 861187 - e-mail: commerciale@ trivisrl.com)

New lines for tin bread, rusks and baguettes from lamination process (Trivi).

Italian Food & Beverage Technology - LXIII (2011) april -

MILK AND CHEESE EQUIPMENT

CONTINUOUS STEAM STRETCHING MACHINE

More and more dairy producers who want to improve and save on production lines, at the same time, are discovering the enormous benefits provided by the continuous steam stretching machine with dipping arms, the Discovery Plus developed by CMT with the company international patent. Extremely versatile, this machine is able to process both very soft paste for mozzarella or drier paste for pizza-cheese, starting from milk curds or from commercial curds or from mixing both types of curd. Its versatility is due to the double feeding of the heating fluid: steam and/or water, so that the machine is able to work both in the traditional way with water and also with steam. In the stretching sections the mixing arms mix and stretch the curd softly, reaching the desired

moisture degree. The cut curd coming from the pasta cutter advances inside the feeding tunnel which is built with a double wall through two counter-rotary augers making the â&#x20AC;&#x153;cookingâ&#x20AC;? and the pre-stretching before the inlet in the mixing arms section where the final stretching takes place. At the end of the dipping arm sections, the stretched product is fed to the successive moulding lines thanks to a sloped loader with double auger. All the machine working devices are electromechanical and the speed is adjusted electronically by an inverter. The operator acts on a control panel with a touch-screen keyboard and emergency pushbutton. The inverters and PLC are located in the remote main power panel. In short, the main technical specifications are: a production from 500 to 2,800 kg/h, mois-

COOLING TANK FOR MILK FIC has developed Frigomilk G10, a cooling tank with automatic washing system, available in different sizes from 1,000 to 2,600 L. It has an in-

ner tank and outer casing made of Aisi 304 stainless steel and a total primary surface Trapcold evaporator with maximum yield. Other features are an inspection

44 - Italian Food & Beverage Technology - LXIII (2011) april

Stretching machine with dipping arms Discovery Plus (CMT).

ture regulation between 45 and 65%, stretching through steam or steam/water, increased pasteurization and production yield from 0,5 to 3%, and energy savings of 40%.

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

hatchway with Aisi 304 airtight cover, a very thick insulation by means of non-polluting polyurethane foam, DN50 outlet butterfly valve, and a millimeter stainless steel dip-stick with conversion-table in litres for the measurement of milk-level.

The cooling system with direct expansion, and with R404A refrigerating fluid for all models of this range, is compact and allows an easy installation. It guarantees no-icing cooling even with low filling level and complies with ISO 5708 class

BII, while the washing process is done with an automatic washing Ramset system which is controlled by FIPO 1 milkcontroller. This is characterized by a low water and detergent consumption. The spray ball can be removed from the outside of the tank, and there are disinfection phases available on all the models. The computerised FIPO 1 milk-

controller system is developed for the management of milk temperature check, digital temperature display, stirring program, programmable startup of the cooling system, automatic washing program, and outlets for remote alarm signals and for the computer, allowing an ample flexibility of all these operations. Other technical specifications of the electric

system are temperature relay protection for the compressors as well as compressor inner protection, temperature relays to protect washing pump and three-phase agitators and magnetothermic switch. (FIC - Via Trivulzia 54 - 23020 Mese - SO - Italy - Tel. +39 0343 43103 - Fax +39 0343 41339 - e-mail: fic@ fic.com)

Frigomilk G10 cooling tank with automatic washing (FIC).

EXTENDED SHELF LIFE MILK PACKAGING WeightPack presents the automatic rotary quadriblock for packaging of the extended shelf life milk 90 days in cold chain series WSRFC. The integrated system consists of one sterilizer turret with Active Oxonia P3, 36 clamps, one rinsing turret with sterile water, 36 clamps, one net weight filler, with 36 filling electronic nozzles, one sealing turret with 21 conduction sealing heads, one aluminium foil press with cap chute, and one auxiliary unit system for Oxonia, Sterile water, CIP/ SIP. The WeightPack filler works on the principle of gravity filling with electronic control of the fill weight. The electronics of the weighing system communicate with the HMI

(Human Machine Interface) from which the operator can receive from or send data to the machine. A nozzle supplying the product, a weight cell and dedicated electrical components: taken together these components are the filling device, called the â&#x20AC;&#x153;weighing stationâ&#x20AC;?. Every weighing station automatically controls the weight and sends the appropriate data to a central collection and processing unit. The filler performs the filling function without touching the mouth of the containers, which provides a clean and hygienic condition. (WeightPack - Str. Bardelletta 10/b - 46044 Goito - MN Italy - Tel. +39 0376 689255 Fax +39 0376 689427 e-mail: info@weightpack.com)

Rotary quadriblock WSRFC series for ESL milk: 1) 36 heads sanitizing turret; 2-3) transferring star wheels; 4) 36 nozzles net weight filler, 5) 21 heads conduction sealer; 6) 36 heads rinsing turret (WeightPack).

Italian Food & Beverage Technology - LXIII (2011) april -

FRUIT AND VEGETABLE

COMPLETE FRUIT PROCESSING LINES

Back in the year 1951 in Parma, Ing. Angelo Rossi, layed down the foundations of the present Ing. A. Rossi Group, starting initially with the establishment of Ing. A. Rossi srl, today specialized in the designing and development of plants for the whole Group and manufacturing part of the most sophisticated units utilized in the food industry. In 1974, C.T.M entered the group, thanks to a high technological level and skill the company became the modern productive reality specialized in the main plants of the production range:

aseptic evaporators, packaging, groups-heat exchangers of every kind and complete tomato and fruit processing lines. The high technological level, the passion of technical experts and the professional experience reached in the food industry, make Ing. A. Rossi Group the best choice for an appropriate solution for every customer, together with a complete range of exclusive services and assistance, all over the world. The complete processing of fruit consists of nine stages: receiving and storage, sorting and washing, crushing extrac-

Example of fruit juices from all over the world produced with Ing. A. Rossi plants.

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tion, enzymatic treatment, aroma recovery, juice clarification, concentration, and aseptic filling. Raw material is received in boxes (30 kg), bins (450 kg) or even in bulk on trucks. A conveying system composed of receiving channels, elevators and pools (for product storage) feeds the raw material to relative the processing lines. The amount of water used for the hydraulic transportation and washing is recycled and filtered by special solid-self cleaning filters. The fruit arriving at the main processing line have to be washed, in clean water, and inspected on the main sorting table composed of rotating type rollers. Waste material is sorted (manually/electronically) and rejected before processing. High speed crushing by hammer mill units are used to crush the products to the required size according to the following juice extraction need (presses or decanters). The final juice extraction is achieved by the use of hydraulic presses, belt presses or decanters. A number of extraction stages can be necessary (normally two) to reach the maximum sugar yield.

The enzymatic treatment is utilized for a further increase of the yield from various products. Such technology consists of a temperature controlling unit (40°-50°C) for mash, an enzyme adding unit and dwell tanks for enzyme reactions. The dwell time and the temperature are parameters which have an effect on the yield and quality. The aroma recovery is an important process stage. With the introduction of a “flash chamber” and a number of primary and secondary surface condensers the aromatic solution is extracted and cooled down to a low temperature. This solution is then transferred by means of a pump to the final aseptic packing section. Then the clarification of depectinized juice is carried out by the use of “filtration or ultrafiltration systems”. Such systems can be traditional or membrane type. The “multi-effect” evaporators are used for the concentration of juices. The “forced” circulation evaporator is adapted for the concentration of fruit puree to the required °Brix (26-30Bx). The “falling film” evaporator is utilized for “clarified juice” (70 Bx) where

minimum residence time and legal energy consumption are necessary. Such systems are automatically balanced during the continuous processing to obtain an output at constant product concentration degree. Finally, Ing. A. Rossi aseptic filling group is able to sterilize (up 125°C) natural/concentrated products. Utilizing plate, tube in tube or S.S.H.E. sterilizer/cooler to stabilize such products for long periods. No special storage is necessary

since products aseptically packed can be kept at atmospheric temperature. Such packing can be carried out in “bag-in-drum” (bags 220 L), “bag-in-box” (bags 1,000 L) or even in small size bags (5, 10, 20 L). Traditional filling in bottles or cans is also possible. (Ing. A. Rossi - Via Moletolo 4/A - 43100 Parma - Italy Tel. +39 0521 271320 Fax +39 0521 774331 e-mail: sales@ingarossi.com)

Tomato processing plant, the core of Ing. A. Rossi activity.

FRESH FRUIT AND VEGETABLE PROCESSING For the continuous washing and treatment of fruit and vegetables, such as iceberg salad, baby leaves, cabbage, sprouts, tubers, mushrooms and also fruit in general, Turatti is presenting the Camel patented system. In two different possible configuration, vertical and horizontal, the Camel system gently transports even fragile products while maintaining quality levels well within the most stringent specifications. Turatti has chosen the proven technology of the closed pipe flume concept without the use of a centrifugal pump for product movement. In this closed flume, the product contact time with the sanitizing water solution is accurately controlled guaranteeing full submersion and a precise treatment time. Its compact design, makes it easy to retrofit existing opera-

tions with limited space, while improving the washing operations and minimizing water requirements. Each system is custom designed, with many available options, to suit each specific product and facility requirements. Other important fea-

tures are the excellent washing and treatment quality, the easy regulation of the washing and treatment parameters managed by a PLC with touchscreen display, an easy clean up with complete access to piping through sanitary pipes and valves, and the possibility

to wash both floating and non floating products (i.e. salads, shredded carrots, diced onions, several types of fruit, etc.). Last but not least, a high reduction of the treatment additives. (Turatti - Viale Regina Margherita 52 - 30014 Cavarzere VE - Italy - Tel. +39 0426 310731 - Fax +39 0426 310500 - e-mail: info@turatti. com)

Camel continuous flow washing and treatment system for fruit and vegetables (Turatti).

Italian Food & Beverage Technology - LXIII (2011) april -

PACKAGING EQUIPMENT

INNOVATIVE SOLUTIONS FOR SHRINK WRAPPING

Ecofard shrink wrapper (Atlanta).

During Interpack show, Atlanta will present a shrink wrapping machine from their new range with an output of between 30 and 45 cycles per minute. This range will offer the user simplified and innovative construction solutions in design, ease of use and increased versatility for a wide range of products. Atlanta is a significant and important company engaged in the production of packaging machines for food, beverage, pet food, brik, detergents, lubricants, and personal care products. The extensive range of wrap-around case packers and shrink

wrapping machines from Atlanta has established them in the marketplace thanks to performance, versatility, efficiency, reliability and low maintenance. The company now produces the following machine ranges: - the wrap-around Giotto, which can pack up to 50 cases per minute; - the shrink wrapper Ecofard, for packing up to 300 packs per minute (triple lane); - the shrink wrapper Ambra, for packing up to 35 packs per minute; - the Combi machine which is a union of a shrink wrap-

48 - Italian Food & Beverage Technology - LXIII (2011) april

per and a wrap-around case packer.

All Atlanta shrink wrappers can be specified to run film only packs, with pad and film, with tray and film or just tray. Print registered film is an affordable option. Key benefits of all these models are fast and easy format changes, combined with operational convenience. Product changes take only a few minutes and can be completed without the use of tools or part changes. (Atlanta - Via Verde 7/b 40012 Calderara di Reno BO - Italy - Tel. +39 051 722792 - Fax +39 051 721630 - e-mail: info@ atlantapackaging.com)

BAGGING MACHINE WITH ZIP CLOSURE The Concetti Group has developed an exciting new feature for their Continua form-fill-seal machines, the addition of a zip closure option. The Continua FFS bagging machine with zip closure is ideal for pet food and other food based products. Users can select to

have a zip closure, turning an ordinary PE bag into a reclosable package. (Concetti - S.S. 75 C. U. km 4,190 - Fraz. Ospedalicchio 06083 Bastia Umbra - PG Tel. +39 075 801561 Fax +39 075 8000894 e-mail: salesitaly@concetti.com)

nally transporting them into the packaging machines. The possibility to use both counting and volumetric biscuit portion feeders to connect flow-pack machines as well as fold style machines, enhances the range of custom-made solutions that can be delivered. To complete this range, the

SAMA sandwich machine allows the realization of a pair of dried biscuits and the placement of a cream layer inbetween. (Eurosicma - Via Buonarroti 6 20090 Segrate - MI - Italy Tel. +39 02 218961 Fax +39 02 21896410 e-mail: sales@eurosicma.it)

Continua FFS bagging machine with zip closure in detail (Concetti).

BISCUIT PRODUCTION AND PACKAGING SAMA sandwich machine for biscuits (Eurosicma).

At Interpack, the Eurosicma, a historic Italian company operating in the automatic machine field since 1965, will propose different solutions for horizontal flow wrapping machines with a particular attention for the bakery field with various solutions for handling, feeding and packing the products. Packaging solutions for candies and bars will complete the fair presentation. Eurosicmaâ&#x20AC;&#x2122;s market approach not only as machinery supplier but also as partner is a winning point for the company. In fact, the Group creates and manages long lasting relation-

ships with its clients and offers them a constant search for improvement and custom-made solutions. The Eurosicma Group has invested many resources in the development of machineries and systems for the bakery fields and today it has a specific know-how able to satisfy different needs both for the production and packaging. With the collaboration of the member company Eurotekna in Galliate (Novara, Italy), Eurosicma is able to propose fully automatic solutions for collecting biscuits from the oven, stacking, distributing and fi-

FULLY-AUTOMATIC PACKAGING LINE Experience gained in 45 years allows the Universal Pack packaging machines to be characterized by their reliability, quality and efficiency. State-of-the-art engineering, solid mechanics and minimum maintenance effort provide the basis for the success of the machines. These machines are used in

various market sectors, from food processing, including chemical and pharmaceutical products, through to cosmetic products. Universal Pack has designed new fully-automatic packaging lines on which various products are packed into Stick Packs, namely single portion bags. The main goal

Italian Food & Beverage Technology - LXIII (2011) april -

PACKAGING EQUIPMENT

Automatic packaging line for Stick Packs (Universal Pack).

TECHNOLOGIES COME FROM THE UNDERSTANDING OF CHALLENGES Double square bottom machines, ultrasonic welding, complete “bulk sizes” lines, and special applications for liquids, these are the technological innovations created by Miele in response to productive challenges and to increase the packaging system efficiency. Packaging systems projected and realized by Miele are chosen by important brands in the food sector in different fields: fresh salads, dried

fruit, fresh pasta, coffee, bakery products, frozen food, sauces, pet foods, liquids and pastes, detergent powders, plastic and metal pieces. Giuseppe and Antonio Miele, quite simply, define the values that constitute the Miele brand: “We have a great passion for challenges. From the beginning, to offer to our customers personalised packaging systems and lasting quality. Every day we put our commitment and our

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was the scalability of the systems to permit the development and the construction of both smaller machines and complete packaging lines. The company has developed systems producing a wide range of stick packs having a width of 12 up to 74 mm and a length from 30 to 200 mm, in up to 24 lanes and with a production speed of up to 100 cycles per minute. The new packaging lines consist of five main components. The main component in which the stick pack is formed using a protected guide system and hot-sealed on three sides. Proportioning system for various package sizes and an integrated online check-weighing zone for each produced stick pack with automatic dose regula-

tion (trend control feedback). A so-called pick&place unit that accepts the stick packs and places them in the provided cartons. A chain conveyor is used to feed from the carton erector and ensures the further transport to the sealing machine and successfully to the carton closing machine, with leaflet insertion in cartons when required. Furthermore, Universal Pack develops and realizes customized solutions for stick pack machines in line with carton forming machines using both flat blank and preglued folded cartons. (Universal Pack - Via Vivare 425 - 47842 San Giovanni Marignano - RN - Italy - Tel. +39 0541 955276 - Fax +39 0541 955400 - e-mail: info@upack.net)

experience to supply reliable machines, always attentive to the specific needs of the companies and with a first rate assistance service. To say challenges means to confront with the customer needs that adopt productive technologies of packaging. We respond with customizable, ductile, innovative solutions”. Olimpia, Lira, Smart, Maxima are the names of Miele machines, each one with accentuated individuality, all fast, flexible, reliable, equipped with multiple applications and suitable to resolve complex problems. Miele lines are characterized by advanced

electronic systems, high quality materials and research of design, they are easy to use, allowing the construction of up to 180 packaging per minute, they are equipped with a large variety of accessories that can be used for many different products. Maxima belongs to the category of continuous vertical packaging machines. Features include the latest electronics, high speed, and quality of materials. It is characterised by sealing during the film drive principle (continuous transfer machine) obtained by using very simple and strong mechanics. It exploits the use

Stand Italian Food & Beverage Technology - LXIII (2011) april 4D50 Pad. 04

PACKAGING EQUIPMENT

HIGH-SPEED CASE-PACKER For over 40 years, Grandi R. has been distinguishing itself in the market for its quality production and by an excellent skill in suggesting solutions for both customer requirements and the most advanced technological innovation. Proud of this philosophy, Grandi R. presents its new robot, the high-speed case-packer AV200 and the tape-banding machine BS 60 for plastic boxes of regular and irregular shape, projected with brushless motors to satisfy highspeed productions and fast electronic size changeover. This machine receives the boxes assembled from a feeding belt. A pusher conveys the box against the taut seal-band which sticks

to the box as it is pressed at the side by a rubber roller. The transfer of the box triggers the power-driven unwinding of the seal-band which wraps around the box perfectly and a special system cuts it. The new case-packer AV200 can work up to 200 boxes per minute. It is provided with a continuous picking-up movement of the blanks which allows the pre-forming of the box inside without using any folder. The insertion of the product into the box is carried out by a blade pusher designed for high speeds and then the flaps are folded and closed by hot melt glue. Finally, through the help of the best technology on

Olimpia 6000 US Ultrasonic vertical packaging machine (Miele).

of an automatic lubrication control unit and a climate control unit for the electrical panel in order to have minimum maintenance and has a production speed of 180 packages per minute. Olimpia 4000 is an alternate vertical packaging machine. It is a top of the range machine in its category, able to make up to 120 packages per minute. With a broad range of applications and suitable for resolving complex problems, it is easy to use, thanks to its simplicity and mechanical sturdiness and high level of electronics. Olimpia 6000 US Ultrasonic is characterized by an advanced ultrasonic sealing

system. Its main feature is the technological innovation of the sealing system. Due to the ultrasonic technology, the sealing can be defined hermetic. The ultrasonic sealing system melts the material quickly and in the right position. The machine is able to produce hermetic sealing even if the film is not clean. It is particularly suitable for difficult products at high speed, such as fresh vegetables, liquids, grease product, powders, and frozen items. (Miele - Via Farniole 2/a 52045 Foiano della Chiana AR - Italy - Tel. +39 0575 640444 - Fax +39 0575 649073 - e-mail: miele@ miele.it)

52 - Italian Food & Beverage Technology - LXIII (2011) april

BS 60 tape-banding machine (Grandi R.).

the market at present, Grandi has realized a full robotic automatic packaging line to pack inside of cartons and in a tidy way, all types of products coming from production lines. With these lines, Grandi R. proposes its production to

those who need versatile, rapid, and reliable machines with a wide range of formats. (Grandi R. - Via E. Stefani 9 Z.I. Roveri - 40138 Bologna Italy - Tel. +39 051 535310 Fax +39 051 535766 e-mal: info@grandi.it)

CAPPING MACHINES FMT proposes the capping machine model HS 500. It is entirely built in stainless steel according to the newest technological innovations so as to satisfy customer requests for

HS 500 capping machine (FMT).

hygiene, cleanness, and reliability. The HS 500 capper is designed to satisfy high speed requirements (up to 600 cpm) of the food preserves and beverage industries. It permits

the closing of glass bottles and jars both under steam vacuum or dry closing with different types of caps (RTO-RTBMTO-MTB-DTO-DTB, PT (PRY TWIST), SS (SIDE SEAL), DSR (SNAP RESEAL). The HS 500 capper is supplied complete with ground CAP Feeding System enabling the perfect and uniform feeding of the metal caps thanks to the correct orientation from the hopper to the capper. The Ground Feeding System can

be installed either close to or far from the machine. The advantages of the machine are several, high hygiene, easy and fast format changeover, reduced maintenance procedures, handling of a wide range of caps and containers, high vacuum degree, and constant closure in any working condition. (FMT - Strada Cisa 111 43045 Riccò - PR - Italy Tel. +39 0525 404365 Fax +39 0525 401449 e-mail: info@fmt.it)

BAGGING AND PACKAGING MACHINERY Easypack Solutions has introduced a new patented single dose sachet (portion pack) packaging concept from 1 to 25 mL onto the world market. The so-called EasySnap is a sachet suitable to replace any conventional 4-side seal flexible single dose pouch, bottles, tubes or cups. Its applications in the food industry are several, ketchup, mayonnaise, salad mixes, olive oils, marmalades, honey, sauces, syrups, liqueurs, and products for children. Simple to use, it has a unique one hand opening system and received the “World Star Packaging 2008 Award”: it can be opened by 2 finger pressure, there is no need to tear it open with 2 hands or to bite it open. It is held in one hand, squeezed between 2 fingers

and the product flows out progressively, constantly and completely, on the basis of the pressure applied. EasySnap is formed by a semi-rigid side of polystyrene multiple barrier on one side (PS-EVOH-PE or PP-EVOH-PP) and by a standard flexible coextruded printed film on the other. The semi-rigid side has a variable and adjustable cut through notch of approx. 200 µm on the external side and 30 µm on the inner side, to allow the outflow of any liquid product, in a controlled manner, when broken on the central area. The barrier remains intact until the moment of opening. The sachet has 100% barrier properties and no air inside for longer shelf life, for up to 2 years. If compared to any al-

Italian Food & Beverage Technology - LXIII (2011) april -

PACKAGING EQUIPMENT

ternative single dose container, the cost of materials to make the sachet is very low, whether thermoformed cup, bottles, tube, etc., and it is environmental-friendly because of the recyclable materials used. EasySnap is a unique and patented pouch for new marketing strategies, with a personalized and very difficult to reproduce package design to avoid any sort of counterfeiting. A patented packaging machine to make different sized pouches is also sold through the company. These and other main advantages are no tear off top, elimi-

nating spillage of the product, no mess on hands, no need to open with teeth and therefore hygienically clean, 100% of the product flows out due to the pressure exercised by the semirigid side film, no opening by mistake since the product flows out only when the pouch is inclined at 90 degrees, any liquid product can be handled and finally the possibility of printing top and bottom. (Easypack Solutions - Via della Colombaia 14/D - 40017 San Giovanni in Persiceto BO - Italy - Tel./Fax +39 051 6810804 - e-mail: info@ easypacksolutions.com)

New patented single dose sachet (Easypack Solutions).

HORIZONTAL THERMOFORMING MACHINES AL.MA. for over 30 years has been designing and manufacturing automatic thermoforming machines made of stainless steel and able to pack different kinds of food

products such as fresh pasta, dairy products, cold cuts, bakery, confectionery, fish, fruit, vegetables, rolls, sandwiches, gastronomic products, honey, chocolate cream, and jam.

Stainless steel automatic thermoforming machine (AL.MA.).

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These are different products but with the same need: hygiene. The materials used in the construction of AL.MA. machines, from the frame to the guards, are made of stainless steel or other special materials, ensuring high corrosion resistance even in “difficult” working conditions. Furthermore, the shape of all protection panels is designed to avoid the stagnation of left-over product or water used during the cleaning of the machine. The system used to create the vacuum and the following injection of inert gas inside each package allows a two-fold effect, to obtain an optimal distribution of gas in each pack, even in large machines, and to have an impor-

tant saving of the plastic film used. The “lean and flexible” structure allows the design of tailored made machines according to customer production requirements. Therefore, it is not the result of the connection of standard modular elements that can lead to high achievements in relation to real needs. Each project therefore takes into consideration the available space for the installation of the machine, the required productivity and all the necessary equipment. AL.MA. can realize both simple compact machines (3.5-4 m) and complex lines with the following main features, special tools for a quick format change, auto-

www.andcommunication.it

LAMINATION LINE FOR PUFF PASTRIES Trivi is even: s Baguettes s Ciabatta s Breadsticks s Pizzas s Industrial croissant s Handicraft croissant s Puff pastry products s Plant engineering s Toast & Rusks

ITALIAN QUALITY ALL OVER THE WORLD Italian Food & Beverage Technology - LXIII (2011) april -

28066 Galliate (NO) - Italy - Via A. Grandi, 25 - Zona Industriale Peco - tel (+39) 0321 806564 - fax (+39) 0321 861187 - e-mail: commerciale@trivisrl.com - www.trivisrl.com

PACKAGING EQUIPMENT

matic opening of the forming and sealing heads, double format already installed in the machine (double pre-heating station, double forming station, double sealing station and double cutting station), format change by selecting the relative program on the touch-screen control panel, total die-cut or traditional sta-

tions for rigid films and breaking-down knives for flexible films, all installed on the same machine. Any kind of printing system with personalized solutions and in-line analyzers (oxygen/carbon dioxide) can be installed. Automatic labelling systems installed on the machine, after the sealing station, give the possibility

BAG CLOSING MACHINES Since 1976, Comiz has been specialized in bag closing machines, stand alone units, and complete lines. At the Interpack fair, the renewed version of the automatic bag closing machine model SA 50 Speed will be presented. The machine is available in both step/step intermittent working cycle, which can be connected without difficulty to any vertical or horizontal form-fill-seal machine. The model SA 50 Speed operates on an intermittent work-

ing cycle, and this reduces the need to synchronize it with the packaging machine. The machine, which has an approximate productivity of 60 bags per minute, can also be fed manually, and as an optional, it can be fitted with an air aspiration device, able to remove excessive air (in the case of an open bag) before being closed, to grant a more compact bag style. The same machine, but in the TR version, has been realized to be able to operate in line with vertical or horizontal

Automatic bag closing machine model SA 50 Speed (Comiz).

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to label both the top and the bottom of the packs. Furthermore, AL.MA. provides a prompt and efficient after sales technical service for customers, by phone, by modem, by internet through a web cam system or by the intervention on site of AL.MA. specialized engineers. This, added to the well-known reliability of all

lines, is the best guarantee of operation continuity, avoiding unwanted downtimes, even in difficult working conditions. (AL.MA. Packing and Packaging Machinery - Via G. Rossini 3 - 22071 Cadorago - CO Italy - Tel. +39 031 904491 Fax +39 031 904501 e-mail: info@almapackaging. com)

form fill and seal machine. This machine can operate in a continuous working cycle, and so needs to be synchronized with the relative packaging machine. These units can be synchronized electronically or mechanically.

Productivity is approx. 80 bags per minute. (Comiz - Via Dellâ&#x20AC;&#x2122;Artigianato 67 - 36036 Torrebelvicino VI - Italy - Tel. +39 0445 662411 - Fax +39 0445 570557 - e-mail: info@comiz. com)

INK-JET PRINTERS Zanasi is the sole Italian company which manufactures industrial ink-jet printing systems for CIJ (Continuous Ink Jet) and DOD (Drop On Demand) technologies. Since it was established in 1978, the company has been growing steadily and is now able to compete with major competitors on the global market and offer customers a first-class service, thanks to the support provided by a widespread network of highly qualified distributors. Moreover, continuous investments into research and development have allowed Zanasi printing systems

to reach high quality levels. The headquarters in Sassuolo (Modena) cover an area of 2,500 square meters and features the production dept., the R&D laboratories, and the offices. Zanasi has also branch offices in Milan, Rome, Minneapolis (Usa), and Guangzhou (China). A well-organized distribution network allows Zanasi to serve over 60 Countries in five continents. Zanasi has three main lines of production: one for Small Character systems (also known as CIJ) for high-speed marking, which is the ideal

solution for coding directly onto products or primary packaging. Another for High Definition systems (also known as LCP or DOD) for coding of texts and/or barcodes and logos onto secondary packaging and one for Large Character systems (also known as LCP or DOD) for coding of texts and logos onto secondary packaging. Among several other innovations, Zanasi has developed unique and exclusive systems of the brand: the Z5000 IVS, the renowned Zanasi CIJ system together with an

Integrated Vision System (IVS) for total print quality control; Z5000 ITS X-Y, the famous Zanasi traversing integrated solution with a unique double axes traversing arm; Z640 FDI, a worldwide new and long-awaited ultra high definition printhead (384 jet) for non-absorbent surfaces (Fast Drying Ink); and a brand-new biodegradable range of CIJ inks. (Zanasi - Via Marche 10 41049 Sassuolo - MO - Italy Tel. +39 0536 999711 - Fax +39 0536 999765 - e-mail: info@zanasi.it)

Z5000 ITS X-Y traversing integrated printer (Zanasi).

ALBA & Teknoservice s.r.l. Via delle Industrie, 16/B - 35010 VILLAFRANCA PAD. (PD) - ITALY Tel. +39 049.9070380 - Fax +39 049.9074042 www.albaequipment.it e-mail: sales@albaequipment.it

NO BETTER WAY TO MAKE PASTRY Italian Food & Beverage Technology - LXIII (2011) april -

PACKAGING EQUIPMENT

LINEAR SELF-ADHESIVE LABELLERS PackLab is specialized in manufacturing linear selfadhesive labelling machines and it offers a complete range of labellers, suitable to handle both cylindrical and shaped containers and particularly indicated in the cosmetic, pharmaceutics, food, chemical and beverage sectors. The main feature of PackLab labellers is the modular selfadhesive station, complete with three or five axles adjusting supports, that allows to satisfy many different kinds of application. Labels can be applied on rigid or soft con-

tainers, with an hourly production speed from 1,000 to 24,000 b/h, and they can be applied on the vertical surface of the container, on the top and on the bottom of the container itself. At Interpack, PackLab will present the linear self-adhesive labeller mod. Compact, suitable to apply body label, back label on shaped containers and 1 wrap-around label on cylindrical containers. (PackLab - Via A. Volta 16 46030 S. Giorgio - MN - Italy Tel. +39 0376 372300 Fax +39 0376 372445 - email : info@packlab.it)

Linear self-adhesive labeller mod. Compact (PackLab).

NOVELTY FOR THE ASEPTIC PACKAGING Founded in 1850, today Goglio is leader with the Fres-co System trademark in flexible packaging, rigid plastic accessories such as valves and spouts, and packaging machines with production plants and commercial offices in Europe, America, and Asia. During Interpack, Goglio will exhibit the complete range of multilayer high barrier flexible laminates, in reels or pouches, aseptic bags up to 1,500 litres, plastic accessories, and automatic packag-

ing lines. The Fres-co System is the ideal solution to valorize specific products of the food sector such as coffee, ready meals, and rice, for processing industry, retail, and catering markets. But the real novelty for the aseptic packaging of food products at fair will be the GNovasteril line, the latest model of the Goglio GNova range. This line, compact and with reduced size compared to the traditional hot filling lines, is fed by premade completely sealed

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GNovasteril aseptic packaging machine (Goglio).

pouches, previously sterilized with y rays, in formats up to 5,000 mL. The special z-belt structure is used to convey them to the filler, ensuring smooth, non-stop feeding. The pouch outer surface undergoes a further, low consumption, sterilization step by peroxide steam; all the in-line operations are safely carried out inside the over-pressurized filling

chamber, completely eliminating all the risks linked to the presence of residuals of sterilizing agents in contact with the product. All vapours of sterilizing agent are filtered by a catalyser and split into O2 and H2O, granting an environmentally and friendly process. The G18C automatic line is also proposed. The machine, ideal for all powders

and chunks, is mainly used to package ground coffee or coffee beans. Modular and compact, the machine is fed by reels of multilayer high barrier laminates manufactured by Goglio; the packages produced can be flat pouches with formats from 70 to 500 g or squared bottom bags with straight upper flap, in atmosphere or modified atmosphere and formats

from 100 up to 250 g. The one-way degassing valve is applied by the ultrasonic valve station, enabling a faster and more uniform seal with advantages both in productivity and in the aesthetic result of the package. (Goglio - Via dell’Industria 7 - 21020 Daverio - VA Tel. +39 0332 940111 Fax +39 0332 940201 e-mail: info@goglio.it)

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

Ever since the establishment in 1924, the company has been devoted to the construction of citrus processing machines. Throughout its history it has constantly been updating and perfecting its machines in order to satisfy the demands of an increasingly complex and diversified international food and beverage market. We guarantee our machines with the following features: •high performance •producing juices and essential oil of high quality •producing peels to be reused into candied fruit and jams •designed to last a lifetime •completely made out of stainless steel •high mechanical reliability for all parts •qualified and fast technical assistance adapted to clients’ needs •immediate availability of all spare parts.

Italian Food & Beverage Technology - LXIII (2011) april -

MATERIAL HANDLING

HANDLING SYSTEMS

Since 1974, LM has been a leading manufacturer of product handling systems and conveyors for a variety of industries including packaging, food processing, bakery, confectionery, and beverage. LM proposes its new model of wash-down/hygienic slat divider suitable for handling unpacked products. LM slat dividers and combiners provide high speed sorting or merging of products. Typical applications include sorting to different lanes based on a signal from upstream devices, balancing of product flow to downstream machines, connection between a different

number of upstream machines to downstream machines with different capacities, space optimisation of freezing, cooling, or cooking tunnel conveyors, and layer preparation for palletizing. The Hygienic Divider has been designed to meet all the most stringent requirements of those industries where sanitisation and prevention of contamination are essential, such as the meat and dairy industry. The machine has most of the features of LM dividers such as high speed, low noise, low maintenance and some distinctive features making the system easily accessible,

ROTARY SEPARATORS The rotary separator is the ideal machine for carrying out control and refinement sifting actions guaranteeing particle size uniformity and the absence of impurities in the treated product. Often this operation is required immediately before packing and

this necessarily implies the respect of two main parameters: optimal sifting standard and high productivity level. Operating the separator is extremely easy, the product is put into the inlet, it passes through a screw-feeder and is introduced into the

60 - Italian Food & Beverage Technology - LXIII (2011) april

Hygienic slat divider (LM).

washable and compliant to the requirements and regulations of the industries where it is indented to be used (such as USDA).

(LM - Viale delle Nazioni 95 41100 Modena - Italy - Tel. +39 059 3164411 - Fax +39 059 3164404 - e-mail: info@lmgroup.it)

separation chamber which is composed of a net basket, here by means of the action of special rotating bars the product comes into contact with the net allowing the fine part to go through, unloading it into the main opening, as opposed to the impurities which are treated and, continuing their journey inside the net, they are carried to

the secondary discharging opening. The machine is supplied with connections for compressed air at the front and back to keep the dust away from the bearings. Erimaki develops the rotary separator in three models which are different in dimensions and consequently in hourly production rate, satisfy-

ing different customer needs. The constructing material can be carbon steel or stainless steel, for the latter and on request, the surface can be treated to give a mirror-like finish. The disassembly of the internal parts of the rotary separator is extremely easy, making cleaning very simple. (Erimaki - Via Timavo 36 20037 Paderno Dugnano MI - Italy - Tel. +39 02 99044723 - Fax +39 02 99044729 - e-mail: info@ erimaki.it)

Rotary separator developed by Erimaki.

Up grading of existing plants to ATEX

Italian Food & Beverage Technology - LXIII (2011) april -

ANCILLARY EQUIPMENT

INNOVATIVE SOLUTION FOR ENERGY PRODUCTION

3B Energia is an Italian company specialized in producing industrial plants for the treatment and energetic valorization of any kind of animal or vegetal biomass, by means of gasification technology. Gasification is a thermo chemical process consisting of the partial oxidation of a solid fuel to convert it into a gaseous one. The process takes place inside a gasifier, with a limited amount of oxygenated air. In these conditions a combustible gas, commonly called â&#x20AC;&#x153;syngasâ&#x20AC;?, essentially composed of carbon monoxide, hydrogen, methane and nitrogen, is pro-

High-density briquettes from meat bone meal (3B Energia).

duced. The energetic content of the initial solid substance is transferred into the calorific power of a fuel in the gaseous phase which can be used more easily in a wider range of applications. This is the main advantage of this technology compared to direct combustion, which allows the use only of the sensible heat of the combustion products immediately on site. The syngas, before being combusted is purified, drastically reducing the fumes of the most common pollutants and which makes the use of smaller and less expensive washing plants possible, as the gas amount to be treated is 1/6 less than the fumes produced by an incinerator (incoming material being equal). In order to be gasified, the biomass must have an appropriate humidity content and must normally be thickened through a briquetting process. The material coming into the briquetting machine, thanks to the friction and compression of the conveyed air, during the extruding phase reaches a temperature higher than 130Â°C, remaining for some minutes and assuring a further drying and the elimination of

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Twin-screw briquetting station mod. EE 600 (3B Energia).

germs and bacterium responsible for fermentation and bad smells. Many companies, in different fields such as the zoo-technical or food industries daily generate huge amounts of production waste, biomasses, which need to be disposed of. This generates either a cost or, sometimes, by reselling the still usable waste for by-product production, a low income. In these plants a demand for heat is common and the chance to utilize their own waste as a

supply for methane consumption represents a very interesting opportunity in both the cases mentioned above. If allowed by the biomass quantity, with the thermal energy produced in excess of the client needs, it is also possible to produce electrical energy. The client can employ the heat needed by the various consumptions and can produce electrical energy to supply its own production cycles, selling the unused amount. In the last few years the experi-

ence developed by 3BEnergia in industrial mud valorization has granted a particular relief. In all the production processes where wastewater purification is required, industrial mud certainly represents a problem and a cost. Through the drying, briquetting and gasification processes, these costs can be almost completely avoided, producing a great benefit for the companies as the storage costs in landfill are eliminated. In some cases, it is also possible to obtain an extra-quantity of thermal/electrical energy. (3B Energia - Via Giustetto 41 - 10064 Pinerolo - Italy Tel. +39 011 19712261 e-mail: info@3benergia.it)

Vertical gasifier with washing towers for syngas purification (3B Energia).

MULTI-ROOM CONTROL BOX FOR COLD STORAGE Pompeo Catelli, certified reseller of Purfresh technologies in Italy, have added the new Purfresh Multi-Room Control Box (MRCB) technology to the line of Purfresh solutions. Integrated with Purfresh Cold Storage and Purfresh’s Intellipur software analytics, this ground-breaking innovation enables a single ozone generator to precisely distribute and control ozone in up to 16 cold storage rooms. Distributing the power and advanced intelligence of Purfresh ozone generators across multiple locations,

ensures retailers, distribution centers, and cold storage operations of all sizes can cost effectively take advantage of the clean power of ozone to enhance food safety, reduce decay, and control ripening throughout their facilities. “Throughout Italy there are cold storage facilities with banks of several small- to medium-sized rooms. Prior to the release of the MRCB, it was often cost prohibitive to provide these types of businesses with a highly distributed ozone solution that was both safe and reliable,” said

Purfresh Multi-Room Control Box (Pompeo Catelli).

Italian Food & Beverage Technology - LXIII (2011) april -

ANCILLARY EQUIPMENT

Cesare Catelli, the owner of the company. “Now with the MRCB, we can offer our market an industrial-strength, yet cost-effective ozone solution that has been optimized for fresh produce storage.” Each MRCB is capable of monitoring and delivering ozone to four or eight rooms, and two MRCBs can be configured with a single Purfresh generator to deliver ozone to a total of 16 rooms. Each MRCB is equipped with a

Programmable Logic Controller (PLC) that accurately controls and distributes low doses of ozone through specially designed ozone resistant valves. The PLC also communicates directly with the main generator to execute 15 unique safety alarms to keep both workers and produce safe. “We are thrilled to partner with Pompeo Catelli to bring our latest ozone technology to the Italian produce

community,” said Mr. David Bouchard, general manager, post-harvest and transport solutions for Purfresh. “Pompeo Catelli is a well respected company focused on delivering innovative, high-quality products and services to their customers, and we are proud to have them representing our cold chain solutions in Italy.” Focused on the fresh produce industry, Purfresh offers clean, science-based solutions for crop protection and post-

VACUUM PUMPS IN EVOLUTION After the positive experience of Interpack 2008, P.V.R. has decided to also take part in the edition 2011 where it will present its vacuum pumps range. In particular, Dry, Ox and Atex series will be the focus of the attention. In the last few years, the engineers of P.V.R. technical department have improved these series both from a technical and application poit of view. This has allowed the company to continue growing and to keep up with the largest producers on the international market. Visitors will have the pleasure to see both the Dry 300 and the Dry 100, two dry vacuum pumps whose operating principle is based on the rotation of two claws without any con-

tact. The maintenance costs are consequently zeroed and the application of these pumps is possible also for those applications that can be negatively affected by oil. The P.V.R. standard range of oil lubricated rotary vane vacuum pumps, which have always been the core business, is now available in all models, including the Ox version, which allows the pump to be applied where oxygen is used for food packing. The use of materials, which are extremely compatible with the sucked gas and synthetic oils allows the Ox pumps to handle gases with high Oxygen percentages. The engineers have also been worked in order to satisfy the requirements of many

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customers to use P.V.R. vacuum pumps in hazardous environments. In fact, the new Ex Series has been developed, which is suitable for Atex environments and the engineers are at complete disposal to give customer all the necessary information on this subject. The a.m. listed series complete an already rich range of products which goes from P.V.R. standard oil lubricated rotary vane vacuum pumps to the “H” ones, which achieve a higher vacuum degree, to the Micro pumps, which are small pumps suitable for small machinery and different applications (beauty farms, dentists laboratories, etc.) to the high vacuum double stage vacuum pumps of the PHV

harvest produce disinfection, storage, and transport. Together, Purfresh and its partners serve customers in more than 50 Countries and drive value throughout the food supply chain by helping companies boost yields, control costs, and improve the safety and quality of their products. (Pompeo Catelli - Via Roma 81 - 22029 Uggiate - CO Italy - Tel./Fax +39 031 948737 - e-mail: cesare.catelli @pompeocatelli.it)

series. P.V.R. also designs and develops central vacuum systems for industrial and hospital use. Moreover it is the sole Italian distributor of the vacuum blowers produced by the German Company Aerzener Maschinenfabrik. (P.V.R. - Via Santa Vecchia 14 - 23868 Valmadrera LC - Italy - Tel. +39 0341 581801 - Fax +39 0341 580335 - e-mail: pvr@pvr.it)

Dry 300 vacuum pump (P.V.R.).

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

PACKAGING MATERIALS

SMART PACKAGES FOR PRESERVING THE FRESHNESS

The latest packages are not only stronger but also require less material and allow efficient handling, and integrated time-temperature indicators and microchips constantly indicate the product’s state of quality. Active systems are even capable of improving the quality of the contents during storage. For product manufacturers, smart packaging therefore ought to be a big talking point. “BEST BEFORE” DATE NOT ENOUGH To assure customers of absolute product safety, the entire logistics chain has to be monitored from production through to the consumer. This applies particularly to perishable foods. Experience has shown repeatedly that spoilt foods pose a huge risk. So far consumers only had the “best before” date to go by, a date that indicates how long a product can be used without loss of quality if correctly stored. The problem is that in the event of breaks in the cooling chain or of moisture penetration, the product spoils prematurely and may put the consumer’s health at risk. On the other hand, foods

are often still fresh beyond the “best before” date, but are thrown away for safety’s sake, an unnecessary waste of resources. Time-temperature indicators show the precise degree of freshness and can prevent waste. “They thus also contribute to sustainability,” says Angehrn. Because more and more consumers are attaching importance to healthy and green products with added value, exper ts anticipate strong growth in the smart packaging market. The US market researcher MarketsandMarkets expects global turnover with smart packages to grow by 8.2% annually to around USD 24,000 million from 2010 to 2015. Analysts see not only colour labels on the advance, but also radio frequency identification technology (RFID). Via sensors, microchips integrated in the packages constantly gather data on the product’s condition such as moisture and temperature and issue an alarm when the values move outside the programmed upper and lower limits. Or there are chips that help patients take medicines in the correct dosage and punctually, emitting an audible signal indi-

66 - Italian Food & Beverage Technology - LXIII (2011) april

cating when it’s time to take the medicine. However, the microprocessors are capable of more: fed with such data as the filling location or date of manufacture, their products can be continuously traced, this is an important feature in the battle against piracy. Industry sees huge potential in chips and is eagerly pursuing their development. The Organic Electronics Association (OE-A), a work group at the German Engineering Federation (VDMA), is working on the commercialisation of printable

organic electronics. “Inexpensive, thin, flexible electronics, which, attached to flexible polyester substrates, can be easily integrated into packaging, will soon be a familiar feature in the retail industry,” says OE-A Chairman Wolfgang Mildner. With RFID, large volumes of information on goods can be retrieved or uploaded in a flash. The technology thus stands for a guarantee of authenticity and for distribution security. At Interpack, “communicative” packaging will also be high on the agenda.

The sticker from To-Genkyo in Japan changes its colour, when the more ammonia is released by the meat, the bottom part of the hourglass turns grey.

FRESHNESS STRAIGHT FROM THE PACK Packages of the future are expected to have even more functions: they will interact with their contents, eliminate harmful oxygen and microbes and thus improve the product’s keeping properties and quality. In Japan, oxygenabsorbing sachets have been in use for years to help vegetables and fish stay fresh for longer. However, Europeans and Americans are not so willing to accept the conspicuous packaging elements bearing the words “Do not eat”. Researchers at the Fraunhofer Institute for Process Engineering and Packaging (IVV) in Freising have therefore developed more elegant preservation solutions. “We integrate oxygen absorbers like iron in the package’s polymer matrix,” says IVV materials developer Sven Sängerlaub. Oxygen-sensitive beverages like beer and fruit juices stay drinkable for longer in PET bottles processed in this way, he adds. The IVV also offers industry an antimicrobial film that releases sorbic acid onto the surface of the food, the prime point of attack for contamination, and thus preserves it. Product manufacturers can gain a detailed impression of the IVV’s innovations at Interpack. Critics now argue that the extra chemicals in active packaging impair the product’s “naturalness”. “Only harmless odourand flavour-neutral substances are employed for food protection,” Sängerlaub counters.

Furthermore, antimicrobial substances like sorbic acid are capable of rendering preservatives in the product superfluous. “This in fact promotes a healthy life-style.” The scientist sees a bigger problem in the high cost of launching new packaging solutions on the market. Industry would have to modernise its packaging lines and exhaustively test its new packages. “This hampers the step from the laboratory to mass production,” says Sängerlaub. MACHINE MANUFACTURERS EQUIP THEMSELVES High-tech equipment: multifunctional wallet packs are the trend. Some

Packaging specialists and their suppliers are nevertheless speculating on powerful growth in industry demand for “smart packs” and are investing in the extension of their product portfolios. “Although new products and campaigns call for high investment, growing consumer demand for goods with added value promise companies economic benefits in the long term,” says OE-A Chairman Mildner. The Hamburg plastics specialist Albis Plastic, for instance, is offering packaging material producers what it claims to be a “highly efficient” iron-based oxygen absorber by the name of “Shelfplus O2” that is added to the natural polymer in quantities suitable for the food and type of package. The Austrian can manufacturer Pirlo, on the other hand, conceals a silica gel pad in a perforated plastic insert in the lid of its new steel “DryCan” for coffee and tea. “By regulating humidity, this

machine manufacturers already offer the matching production equipment (Körber).

new packaging element prevents the formation of lumps in powdered products,” explains Pirlo managing director Julius Lüthi. Innovation in smart packages is also proceeding apace. The German Bosch Group’s “Smart Wallet” is a secondary package for capsule or tablet type medicines that can be additionally equipped with a microchip. The Bosch wallet gains its name not only from the possibility of integrating intelligence, but also because production is said to be particularly easy and inexpensive. “The plant for producing Smart Wallets has a smaller footprint and requires less capital expenditure than conventional wallet packaging machines,” explains Bosch product manager Helmut Deichert. The key to the efficiency of the Smart

Wallet can be found in its preglued outer which is placed upright on a conventional cartoning machine and filled with a transparent blisterpack for tablets. Depending on the machine type, up to 300 wallets can be produced per minute, according to Deichert. Producing complex packages swiftly is something that machines from Körber in Germany, IMA in Italy and Pago in Switzerland are also capable of. The latter manufactures RFID-compatible labelling machines that attach microchips to the products not flat but as projecting flags. This way, there is no interference of the radio signal where liquids and metal packages are involved. The companies’ innovations demonstrate that smart and active packages have long ceased to be just a bold vision.

Italian Food & Beverage Technology - LXIII (2011) april -

PACKAGING MATERIALS

OPTIMISING SHELF LIFE AND ENHANCING VISIBILITY Tecnowerk proposes the ideal packaging for fresh, dried or frozen products. Eurekabox is designed and manufactured to optimise shelf life and to enhance product visibility on display. The Eurekabox system, in its wide range of shapes and sizes, meets all the needs of distributors and retailers. It is easy to package, offers a variety of capacities and a special

The special anti-tamper seal on Eurekabox container (Tecnowerk).

anti-tamper seal plus the wide range of colours, both standard and custom-made, give it enormous aesthetic appeal. The company was one of the first companies to have made completely personalised packaging solutions possible with its unique IML labelling system. Eurekabox also offers containers from 80 to 2,000 mL that are versatile and robust in use, which can be heated in the microwave, washed in the dishwasher, filled at temperatures up to 90Â°C and suitable for cold storage on shelves or in fridges and freezers. State-of-the-art design techniques have produced robust packaging that is easier to stack, solving packing and transport problems. Last but not least, it is a fact that the attractive appearance and practical advantages of Eurekabox mean that the containers can be reused by end consumers, thus keeping the brand on show long after the original product has been consumed. All products in the Eurekabox

68 - Italian Food & Beverage Technology - LXIII (2011) april

Eurekabox open containers sealed with film (Tecnowerk).

range are manufactured according to the strict quality standards imposed by ISO 9001 certification, with the added care demanded by the food sector, with product safety guaranteed by BRC/IoP certification. All products are made of certified non-toxic PP, completely recyclable, with reduced thickness for maximum strength but minimum weight. The standard Eurekabox range includes several shapes of

boxes (rectangular, oval, octagonal, round), pots, cake boxes and open containers for sealing with film, all personalised with IML labelling. It is also possible to design and produce prototypes for custommade solutions to meet individual customer needs. (Tecnowerk - Via Angelo Arboit 1 - 32030 ArsiĂ¨ - BL - Italy Tel. +39 0439 750038 - Fax +39 0439 759161 - e-mail: eurekabox@tecnowerk.it)

Düsseldorf, Germany 12 – 18 May 2011

INJECTION MOULDING OF POLYPROPYLENE CONTAINERS ATS Packaging is a leader in Italy and Europe for the production of plastic packaging for the food market. In the past few years it has specialized in injection moulding for polypropylene containers with custom label wrap IML (In-Mould Label) for the dairy industry for the packaging of ricotta and mascarpone, of 250 and 500 g format. This technology joins the decoration offset already in the company with a dedicated line to 6 colors, but it is mostly proposed as an alternative to the sleeve in economic terms and quality. In fact, the labelling of IML can combine several different graphics together in a single batch of printing up to 8 colors using the four-color, and then recreates images according

to customer preference, all at considerably reduced costs if compared to the sleeve. Thanks to precision when cutting, the user can utilize the entire surface of the tank in order to make the label wrap without gaps. The films used are of the same material in the compartments completely recyclable polypropylene and can be white, transparent or metallic, shiny or dull. ATS Packaging employs 24 production lines of which 15 are equipped for the IML labelling and it also offers a wide range of anonymous and personalized containers for the dairy sector. (ATS - Via Stazione 80 30035 Ballo’ di Mirano - VE Italy - Tel.+39 041 5138061 Fax +39 041 5138041 e-mail: info@ats-pack.com)

HOW DO WE KNOW THAT YOU WILL BE SUCCESSFUL IN MAY 2011? FROM EXPERIENCE. Solutions ahead! www.interpack.com

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

Polypropylene containers with IML labels (ATS).

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PACKAGING TRENDS

NEW SOLUTIONS FOR CHOOSY CONSUMERS

People is changing. While the average age of the population is falling in many Countries of Africa and Asia, people in the Western industrialised nations

are growing older. In addition, the pace of life is increasing all over the world. This is why consumers are increasingly demanding product packages

permitting efficient handling: a challenge for industry. There’s a current strong trend towards convenience products. Packages no longer have just their protective, transport and storage functions, but a functional extra benefit as well. “Straightforward handling of the product package is becoming more and more important for consumers,” explains Hilka Bergmann, Head of packaging research at the Cologne retail trade consultants EHI Retail Institute. Such convenience features as easy opening, resealability and portioning aids are thus becoming increasingly prominent in package design. Another approach is foods that can go straight into the microwave in their packaged state and thus simplify cooking. Packages with novel plastic laminates that extend a product’s best-before date also belong in this category. THE UNFORGIVING ELDERLY

As the target group of the future, the elderly prefer easily recognisable and straightforward opening methods (image: Messe Düsseldorf).

70 - Italian Food & Beverage Technology - LXIII (2011) april

The demand for products with added value is being driven by demographic change. In the Western industrialised nations, the ranks of the over-60s continue to swell. And they have greater difficulty reading

graphics and texts on packages and opening them freehand. According to a study by the German working party of organisations for the elderly (BAGSO), older people have a particularly tough time with products welded in plastic, the tear tabs are often difficult to find and it takes a lot of effort to open the packages. This is why the elderly prefer easily recognisable and straightforward opening methods. At the same time, people’s lifestyles are changing. All over the world, people are taking less time for meals, and snacks between meals and a quick espresso from the coffee pad machine are very popular. A big hit, for instance, is chilled food, i.e. products like smoothies, antipasti and delicatessen salads, prepared fresh and in most cases kitchen-ready. The chilled food trend has its origins in the USA and crossed over to Europe a few years back. For industry, this is associated with a further challenge. The consumers of chilled foods are also often health-conscious and attach importance to naturalness, purity, freshness and tradition. Bergmann knows that modern consumers want products that look hand-made

and as if packaged fresh at the counter. Industry cannot ignore the needs of older, working and health-conscious people. Anyone who disregards convenience and whose products don’t stand out from the crowd with an attractive appearance and high functionality will soon be out of the running on the highly competitive international market. In Germany alone, the convenience market, according to figures of the Munich market researchers USP market intelligence, comprises 560,000 points of sale and now has a sales potential of about EUR 30 billion, with an upward trend. “Convenience features have become important to very important for

two thirds of consumers,” says USP analyst Katrin Waller. A particularly striking fact is that the elderly respond extremely unforgivingly if they can’t cope with a package. 34% buys a different product from then on, says the German BAGSO study. COMPETITION FOR THE CLASSICAL CAN In the battle for market shares, product manufacturers are therefore resorting increasingly to packages that communicate comfort and convenience to the consumer. In doing so, they rely on the creativity and expertise of package manufacturers and their suppliers. Rügenwalder, for instance, uses special

Packaged without broth, “Mühlen Würstchen” from Rügenwalder Mühle is also suitable for people on the go, thanks to its lightweight plastic package.

plastic jars from the German Weidenhammer Packaging Group for its Mühlen Würstchen. In other food segments as well, the specialist in composite cans and plastic packages has thrown down the gauntlet to classical can packaging. “Instead of tinplate or glass, it’s plastic’s turn on supermarket shelves,” declares company boss Ralf Weidenhammer. For instance, the patented PermaSafe plastics solution securely packages sterilised and pasteurised foods while being much easier to handle and lighter than conventional ringpull cans. The simple handling is made possible by an easily removed peel film and a lid for resealing. Product manufacturers have complete faith in this innovation. The German company Müller’s Hausmacher Wurst was the first customer to go for PermaSafe, and further products are already in the pipeline. All the same, notwithstanding Weidenhammer’s plastic offensive, the classical can still has a strong future in the marketplace. Because of its good sealing characteristics and robustness, many product manufacturers continue to rely on this packaging solution with its decades of proven performance. Another big topic for the Weidenhammer Packaging Group is the further development of the conventional composite can. At Interpack 2011, the world’s leading event for the packaging industry, Weidenhammer will be presenting a composite can with a peel-off top. Providing an extra-tight seal, it is suit-

There is a trend towards packages with extra functional features. The STI Group has therefore developed its bag-in-box for edible oil on tap.

able for such oxygen-sensitive foods as milk powder. At the German company Wipak Walsrode, a subsidiary of the Finnish Wipak Group, there is also a focus on innovation in film production and processing. Along with high-grade barrier films, their hallmark is natural-seeming packages with a so-called crumpled look. “‘Back to nature’ is the motto of many manufacturers and retail chains who want to emphasize the high quality ideals of their products by means of packages made of paper compounds,” says spokeswoman Astrid Reinke. Wipak has developed a special production process for this. During film production itself, paper is integrated in the film composite. Super-thin film layers are laminated on the inside of the package against the paper layer. The advan-

Italian Food & Beverage Technology - LXIII (2011) april -

PACKAGING TRENDS

tage of this is that the outside of the package has a paper feel, and the oxygen barrier and sealing functions required for protection and freshness are performed as usual by the layers of plastic. The unassuming stick of cheese marketed as the “Stangerl” by Bergader in Germany has become a real big-selling product thanks to its new fresh look. BACK TO NATURE “Simplicity and sustainability”, on the other hand, is the motto of the German display and

packaging manufacturer STI Group at Interpack. “Packaging solutions are now expected to feature convenience and a minimal ecological footprint,” says spokeswoman Claudia Rivinius. As a first step towards greater sustainability, STI develops its packaging for the food and consumer goods industry mainly using cardboard and corrugated board and largely dispensing with plastics. Familiar to many, the STI classic is the package of the Persil laundry detergent brand with its special tear-open mechanism. The latest products of

the specialist producer include a folded cardboard box for Osram energy-saving lamps. It contains a high proportion of recycled paper, has an organic shape to match that of the lamp, a large window and an open base. The package is therefore not only environmentfriendly, but also makes the purchasing decision easier for consumers, enabling them test the lamp on a device installed in the shop without having to open the package. Critics now claim that the development and production of such packages is elabo-

rate and expensive and ultimately pushes up the cost of the product. Industry, on the other hand, argues that costs are in fact reduced by savings in materials and ongoing improvements in production methods. This sounds plausible, because manufacturers of packaging machines are energetically pushing ahead with innovations. Ilapak, the Swiss machine manufacturer that now supplies twelve branches of industry in the food and non-food sectors, is currently launching turnkey packaging lines. The benefit is that the ma-

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72 - Italian Food & Beverage Technology - LXIII (2011) april

chines are perfectly adapted to each other, thus boosting efficiency. “With complete, singlesource solutions, industry can cut its costs per packaged unit significantly,” promises Ilapak marketing manager Christian Romualdi. Multivac, the German packaging designer and machine

manufacturer, is also improving the efficiency of its lines. At Interpack, the company plans to present a deep-drawing packaging machine that consumes at least 20% less energy than conventional machines. Deepdrawing packaging machines are considered all-rounders, capable of packaging food

GROWTH IN BIOPLASTICS DESPITE CRISIS European Bioplastics Association presents an overview on onwards and upwards with bio-products and it states that despite crisis the industry remains optimistic and the green investment are the best way to beat the crisis.

The bulk of companies questioned reported healthy growth figures for 2009, in some cases considerably more than 5% up on the previous year. The figures fulfilled – and sometimes exceeded – expectations. In May, 38 com-

and non-food items automatically. “We save energy by replacing all the pneumatically driven subassemblies with highly efficient electric drive technology,” says Multivac sales manager Helmut Sparakowski explaining his company’s new “e-concept”. But what has Multivac’s innovation

got to do with convenience? Easier handling and durability have now been joined by sustainability as one of the biggest feel-good factors for consumers. They can therefore be expected to ask increasingly whether products have been manufactured on resource-conserving principles.

panies, among them many world leaders in polymer manufacture, revealed how they had fared in 2009 and voiced their expectations for the current year and 2011. 47% of companies recorded growth in turnover, while another 32% managed to at least draw level, and only 10% of companies posted losses. 70% of those polled had their expectations confirmed, as

against a quarter of firms questioned who were not able to live up to their own forecast. Companies see a positive trend overall for both this year and the year to come: in all, 80% of those polled were optimistic, with 20% anticipating satisfactory results, 40% good results and 20% excellent results. Based on these healthy expectations, two thirds of the companies will be increasing their investment in the sector this year. Biodegradability and the biobased component are what distinguish bioplastics from conventional plastics. Many applications – packaging materials, mulch films, shopping bags, and others – are both biodegradable and biobased products. Bioplastics are also increasingly used in durable products, providing the material for cell phone housings, car parts and many other products. In this way the carbon derived from the carbon dioxide taken in by plants is removed from the atmosphere for a period of years. Climate protection and reduced consumption of fossil

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PACKAGING TRENDS

fuels are important drivers of technological improvements and market evolution. The advantages of biodegradability are particularly evident in products with a short lifespan. “This is a clear indication of

the strength of green innovation and the companies driving it forward”, says Andy Sweetman, Chairman of the European Bioplastics board. With a market share of less than one percent, bioplastics still represent a niche product,

despite generally high rates of growth. “What is missing are incentives from an effective stimulus programme to boost the market”, adds Harald Kaeb, political consultant to the Association. “Then companies would be better placed to

US DEMAND FOR FOODSERVICE PACKAGING TO REACH $7.9 BILLION IN 2014 US demand for foodservice packaging is forecast to climb 2.5% per year to $7.9 billion in 2014. Growth will be driven by rising disposable personal income levels and expanding foodservice revenues as consumers continue to favour convenient, readyto-eat foods that provide a change of pace from meals prepared at home. These and other trends are presented in Foodservice Packaging: Bulk & Portion Control, a new study from The Freedonia Group. Flexible packaging demand will outpace rigid packaging, advancing 3.3% per year to $3.6 billion in 2014. Concerns about sustainability and environmental friendliness will continue to impact all areas of the packaging industry, benefiting flexible foodservice packaging since such packaging occupies less space in landfills and consumes less material than rigid alternatives. Pouches are expected

to post the fastest gains of all flexible foodservice packaging types, with growth often coming at the expense of metal cans. Bags and sacks will remain the leading flexible packaging format in foodservice uses. Rigid foodservice packaging demand is expected to increase 1.9% per year to $4.3 billion in 2014. Gains will be limited by loss of share to flexible alternatives, as well as a moderation in material pricing, particularly in metal cans. However, growth will be supported by the widespread use of corrugated boxes as

shipping containers for a broad range of food items. In addition, demand will be bolstered by healthy gains for plastic containers as a result of heightened use of single-serving plastic ketchup containers, which are making inroads at the expense of pouches. Demand for plastic containers will also be supported by advantages such as shatter resistance, light weight, design flexibility, and effective barrier properties. Good prospects for paperboard containers will result from the environmental friendliness of paperboard packaging and inroads by

finance their innovations and the necessary expansion in capacity”. It would also give a strong signal to both large plastic users and consumers. The sector is ready to expand further. www.european-bioplastics.org

aseptic cartons in many metal can applications. Fruits and vegetables, and meat, poultry, seafood and eggs were the leading applications for foodservice packaging in 2009, together accounting for 50% of demand. Through 2014, foodservice packaging used in baked good applications will post the fastest gains based on an acceleration in baked goods shipments in real terms and the popularity of snack/bakery/ coffee shops such as Starbucks and Panera Bread. Solid advances in specialty processed food applications will stem from the increasing importance of pre-made food items that can speed food preparation, reduce labour costs and give the appearance of being made from scratch. www.freedoniagroup.com

US foodservice packaging demand in million dollars (The Freedonia Group). % Annual growth Item

2004

2009

2014

2004-2009

2009-2014

Foodservice packaging demand

5,385

7,010

7,930

5.4

2.5

Rigid

3,096

3,950

4,335

5.0

1.9

Flexible

2,289

3,060

3,595

6.0

3.3

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MARKETING REPORTS

WORLD MARKET FOR BAKERY PRODUCTS GROWS

The global bakery products market is forecast to reach US$410 billion by the year 2015, spurred by increasing emphasis on breakfast foods and single-serve, on-the-go bakery products. This is the result of a comprehensive report titled â&#x20AC;&#x153;Bakery products: a global stra-

tegic business reportâ&#x20AC;? released by Global Industry Analysts. With consumers hard pressed for time owing to busy lifestyles, the demand for industrial bakery products is bound to significantly increase over the long term. In addition, sustained demand from developing Coun-

tries for bakery products such as bread and rolls, morning goods and sweet biscuits is set to further energize the market. The global baking industry is currently facing opportunities as well as challenges created by the economic crisis. The still volatile financial scenario is

changing the way bakers approach their businesses. On the consumption front, similar to the US, the bakery industry in Europe is witnessing a decline in traditional bakery products. However, the decrease in demand is being offset by rising purchase of bite-sized sweet goods, on-the-go breads, between-meal snacks, easy-to-carry sandwiches and such other products. There is an increase in the number of on-the-go bakery product introductions and new flavors to meet the requirements of the extremely mobile population of today. HEALTHY AND NATURAL INCREASE With consumer preferences undergoing tremendous changes, bakers are literally on their toes suiting the product rollouts to the dynamic consumer preferences. Meeting the demands of the fast paced consumer lifestyles are single-serve, smallsize bakery products, leading to an increasing demand for breads and rolls, donuts and pastries. There has also been a noticeable shift towards natural and healthy bakery products comprising of vitamins, whole grains and fibers. Bakers intro-

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duced organic baked goods, breakfast cereals, breads and biscuits, enriched with nutritional and natural ingredients in single-serve and portable packaging. Private label products gained considerable importance in retailing strategy of savory snacks, in spite of the disadvantage of ownership and management of inventory. In recent years, however, the bakery industry has been plagued with high costs of production and increase in raw material costs in real terms in many markets. Intense price pressure is another feature of the bakery products marketplace in many developed markets of the world. Several companies eliminated preservatives and artificial flavors in their products in a bid towards image changeover as makers of healthier and natural bakery products. About 35% of the global cereal product launches in the year 2009 claimed to be functional cereals with health benefits. The market for breakfast products in the UK sailed past the recession with ease, and the country witnessed an increase in the number of bakery businesses during the period. Baking industry in the US remained moderately unaffected by the economic crisis. Bakers did however experience decline in sales in private labels, particularly for products that were not promoted. THE AESTHETICS OF THE PRODUCT IS IMPORTANTâ&#x20AC;Ś Product appearance significantly influences impulse purchases of bakery items,

and therefore constitutes an important consideration in the purchase of bakery products. Next to appearance is the aroma and price. Attractive displays play a vital role in making a purchase decision. Pre baked and freshly delivered products are among the fastest growing segments, while frozen dough and scratch mix products exhibit slow growth. On the regional front, the bakery industry in the US underwent significant changes owing to steady changes in consumer trends, which primarily leaned towards health, convenience and indulgence. Bakers were able to leverage these pockets of growth by capitalizing on the indulgence trend of consumers through suitable product innovations that focused on health and included functional variants. In-store bakeries are increasingly gaining significance in the bakery products market, especially in the sale of fresh, unwrapped bakery items. This trend is obvious in the continued expansion of major food retailing chains such as Tesco in the UK, and Carrefour in France. In developed countries the increased demand for functional foods has prompted companies to develop valueadded baked goods. The global market for bakery products is being increasingly consolidated through the penetration of the major multinational food companies. As a result, international brands like Oreos of Nabisco are expected to explore into hitherto unexplored territories.

â&#x20AC;ŚTHE PRICE TOO With the tumbling of the global economy in the year 2009, an increasing number of consumers are pinching pennies and looking for low prices that would allow them to stretch their finances The recession resulted in price increase of bakery raw materials in the last few years. This coupled with rise in energy costs resulted in the subsequent increase of bakery product prices. The market for bread and other bakery products suffered marginal decline during 2008. On the other hand, recession brought forth opportunities for cereals. Consumers looking for best value preferred the more reasonably priced breakfast cereal to other morning goods. Several bakers adopted a more careful approach during the recessionary period in terms of product innovations, as consumers were hesitant about spending money

on new, unknown and untried products. Europe, driven by Germany, France, Italy, Spain, Finland and Sweden among others constitutes the largest regional market worldwide, as stated by the new market research report on Bakery Products. The United States and Latin America trail behind as the next important market in terms of overall size. However, with respect to long term growth potential, the AsiaPacific market is projected to take the lead, expanding at the highest CAGR of more than 5.0% through 2015. The segment bread/rolls represents the largest and most popular bakery product, while the Morning Goods segment is likely to emerge as the fastest growing market over the assessment period 2007-2015. (Global Industry Analysts, Inc. - 6150 Hellyer Ave., San Jose, CA 95138, USA www.strategyr.com)

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MARKETING REPORTS

MEMBRANE MATERIALS WILL CONTINUE TO DOMINATE The new study from The Freedonia Group “Membrane separation technologies” reveals that demand for membrane materials in the US is expected to increase 8.0% per year to $4.8 billion in 2014. Polymeric membrane materials will continue to dominate the market because of their relatively low initial costs and applicability to a number of products. Polymer-based membranes are subject to an

increasing level of competition from nonpolymeric membranes because of the former’s performance limitations in extreme conditions and a tendency toward biological fouling and clogging. Therefore, demand for nonpolymeric materials, including ceramic, metal and composite types, is expected to record faster growth through 2014, benefiting from better performance in extreme temperatures and greater pH

ranges, as well as generally lower maintenance costs. As the most established and mature segment of the market, microfiltration membranes are projected to continue to account for the largest share of total demand. However, more rapid advances are projected for ultrafiltration and reverse osmosis membranes, both of which produce higher purity streams. These two segments will also benefit from their ability to highly treat wastewater for re-use and rising interest in brackish water and seawater desalination. The largest market for membranes is water and wastewater treatment, representing

nearly half of sales. Demand is driven by regulations for water and waste streams that increasingly require membrane separation technologies to achieve the mandated results, the rising need for water conservation in many parts of the US and increasing acceptance of membranes in these markets. These trends particularly affect the municipal and industrial segments. However, the best opportunities for growth will emerge in the chemical processing, and pharmaceutical and medical markets, as well as smaller markets such as fuel cells and environmental treatment and remediation.

US membrane materials demand in million dollars (The Freedonia Group). % Annual growth 2004

2009

2014

Δ 2004-2009

Membrane demand

2,135

3,250

4,780

8.8%

8.0%

Microfiltration

1,024

1,420

1,900

6.8%

6.0%

Reverse Osmosis

472

760

1,180

10.0%

9.2%

Item

Δ 2009-2014

Ultrafiltration

390

645

990

10.6%

8.9%

Pervaporation

165

11.7%

10.8%

Other

192

326

545

11.2%

10.8%

MARINE AND ALGAE OIL OMEGA-3 INGREDIENTS The flood of scientific evidence on Omega-3 eicosapentaenoic acid/docosahexaenoic acid (EPA/DHA) has significantly buoyed the credibility of polyunsaturated fatty acids (PUFAs) as vital functional in-

gredients. Heightened consumer awareness has had a telling effect on the healthy growth charts of the marine and algae oil Omega-3 ingredients market. The new analysis from Frost &

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Sullivan “Strategic analysis of the European marine and algae oil Omega-3 ingredients market” finds that the market earned revenues of $323.0 million in 2008 and estimates this to reach $ 525.6 million in 2013. Manufacturers who recognize the link between consumer awareness and product marketability are branding their

ingredients on consumer food and beverage products. Meanwhile, the Global Organization of EPA & DHA Omega-3, an industry organization, has funded Purdue University in the U.S to establish the Omega-3 Learning Consortium for Health and Medicine to provide credible information about Omega-3 fatty acids to consumers, health

professionals, and the media. “Industry associations have been successfully formed to protect their interests and voice their opinions to government agencies charged with regulating food ingredients – says Christopher Shanahan, Frost & Sullivan Research Consultant –. These associations play a critical role in addressing crucial legislative challenges facing the industry and in providing opportunities that benefit the overall growth of the market”. The projected 10% compound annual growth rate (CAGR) from 2008 to 2013

in the marine and algae oil Omega-3 ingredient market is likely to jumpstart key condition-specific health markets such as cognitive, joint and immune health. However, the Omega-3 industry is facing an increasingly complex set of technological, environmental and regulatory changes. “On February 12, 2010, the European Parliament approved nutrition claims for Omega-3s allowing food products to claim they are either a ‘source of Omega-3 fatty acids’ or that they contain ‘high Omega-3 fatty acids’ –

notes Shanahan –. This is a positive development because it will enhance both consumer awareness and usage across Europe, in Countries where consumers already understand the value of Omega-3s”. Despite these favourable conditions, participants have a lot of ground to cover with regard to awareness and acceptance. They have been greatly assisted in their endeavours by positive media coverage. They have also benefited from an ageing population that is more predisposed to chronic illness such as cardiac disor-

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MARKETING REPORTS

ders, strokes, osteoporosis and cancers. “A larger number of consumers considers food products an alternative means to prevent many diseases and adverse health conditions such as cardiovascular disease (CVD)

– observes Shanahan –. The demand for Omega-3 ingredients is directly related to the escalating incidence of CVD in developed countries and it significantly hikes the unit consumption”. www.frost.com

GOOD PERSPECTIVES FOR THE EU DIGESTIVE HEALTH INGREDIENTS MARKET Growing consumer awareness of functional foods fuels demand and boosts product availability for digestive health ingredients in the EU. In 2008, digestive health was the largest product segment of the total EU approved functional food market, accounting for 68.0% of sales. Rising product prices, coupled with the extension of application areas, will continue to enhance market prospects. Recent analysis from Frost & Sullivan EU Digestive Health Ingredients Market, finds that the market earned revenues of $245.0 million in 2008 and estimates to reach $536.5 million in 2015. The following market segments are covered in the research: prebiotics, probiotics and digestive enzymes. “The European market for digestive health ingredients is at the growth stage and new product launches are frequent and numerous,” notes Frost & Sullivan Industry analyst

Gajendran. “Products for digestive health are available in both the functional foods and the dietary supplement segments, with the former having a relatively larger share in terms of both volume and value in 2008.” Currently, functional foods for digestive health are available as dairy products, fortified beverages, baked foods, cereals and convenience foods. This category is poised for healthy growth in the coming years, primarily due to its significant potential to penetrate different application sectors. “Increased prices have positively impacted market revenues,” says Gajendran. “The extension of applications to meat and fish categories has further stimulated growth.” For instance, the global leader of inulin and oligofructose, Beneo-Orafti, recently increased prices for its range of Beneo products. Hikes of 6% in the price of liquid products and 8% in the price of powdered

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products were introduced in late 2007, with a subsequent 25% increase following suit in November 2008. The company engaged in co-branding in meat products for the first time with its prebiotic ingredients in September 2008. In addition to its existing line of ingredients for meat-based products, it introduced new products, including canned fish in Germany and turkey steak in Spain, which both featuring BeneoOrafti’s ingredient branding for the first time. Probiotic products are frequently priced higher than other nutraceutical products. The relatively high cost of probiotics may prove to be prohibitive, especially as EU consumers tighten their belts in response to the current economic meltdown. “Nevertheless, the growing trend for digestive health and consumers’ keenness to offset rising healthcare costs will likely counterbalance the negative effects of the economic recession,” remarks Gajendran. “Moreover, as demand and production volumes for probiotic products grow, manufacturing costs will decrease.” These cost savings can be passed onto the processors and eventually to consumers. Hence, high price is likely to act as a low-impact restraint, gradually having even less of an impact over the long term. Another challenge relates to the high cost of clinical trials. As a result, only limited research has been conducted to date. “Drawing attention toward

informative marketing tactics to educate a wide range of consumers about the benefits of digestive health products will effectively boost consumption,” advises Gajendran. “At the same time, all available opportunities should be assessed to make more expansive claims when marketing products with strong digestive health credentials.” In the future, the digestive health ingredients market will likely be driven by the prebiotics segment, which continues to grow steadily. Dairy, bakery and cereals remain the most successful sectors. Dairy accounts for 50% of prebiotic products currently in the market. In addition, a growing number of breakfast cereal manufacturers use prebiotics as a way of promoting the “feel good factor” to the consumer or to add extra fibre to biscuits and breakfast products. EU Digestive Health Ingredients Market is part of the Food & Beverage Ingredients Growth Partnership Service programme, which also includes research in the following markets: U.S. Digestive Health Ingredients Market, EU Food and Feed Antioxidants Market, U.S. Bone and Joint Health Ingredients Market and, European Heart Health Ingredients Market. All research services included in subscriptions provide detailed market opportunities and industry trends that have been evaluated following extensive interviews with market participants.

FOOD SAFETY

SALMONELLA IN HUMANS FALLS FOR FIFTH CONSECUTIVE YEAR

The European Food Safety Authority (EFSA) and the European Centre for Disease Prevention and Control (ECDC) have published their annual report on zoonoses and food-borne outbreaks in the European Union for 2009. The EFSA and ECDC report shows Salmonella cases in humans fell by 17% in 2009, marking a decrease for the fifth consecutive year. The report also shows that between 2008 and 2009 the number

of laying hen flocks infected with Salmonella fell by 9%. Campylobacteriosis remained the most reported zoonotic disease in humans, showing a slight increase with 198,252 cases in 2009 compared to 190,566 in 2008 (+4%). In foodstuffs, Campylobacter, which can cause diarrhoea and fever, was mostly found in raw poultry meat; and in live animals, it was found in poultry, pigs, and cattle. “The fall in Salmonella cases

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in humans is a great achievement and indicates that the control measures put in place by EU Member States and the European Commission are working. EFSA, in cooperation with its partners, will continue to support all efforts to reduce all zoonotic diseases across the EU,” said Hubert Deluyker, EFSA’s Director of Scientific Cooperation and Assistance. Andrea Ammon, Head of Surveillance Unit at ECDC, added: “Combining surveillance of disease in humans with information from food and animals provides invaluable information that allows the European Commission to target control measures effectively across Europe. ECDC will continue to collaborate intensively with all partners in order to decrease the occurrence of these diseases.” The report says that the reduction targets set by the European Commission to reduce the spread of Salmonella in poultry, eggs and chicken meat are likely to be the main reasons for the reduction in the number of human cases. The report states that in 2009 17 Member States met their Salmonella reduction targets for laying hens and that the pro-

portion of EU laying hen flocks infected with the targeted Salmonella types continued to fall (3.2% in 2009 compared to 3.5% in 2008). Salmonella, which is the second most reported zoonotic infection in humans, accounted for 108,614 human cases in 2009 compared to 131,468 in 2008. The illness it causes, salmonellosis, usually involves fever, diarrhoea, and abdominal cramps. For more vulnerable groups, like small children and the elderly, hospital care may in some instances be required. Salmonella also remained the most frequent cause of food-borne outbreaks and was found most frequently in chicken, turkey, and pig meat. The report also gives an overview of other food-borne diseases. Listeria infections in humans showed an increase of 19% in 2009 compared to 2008, with 1,645 confirmed cases. Listeria is known to have a high case fatality rate, affecting mostly vulnerable groups, such as the elderly. The report estimates that in 2009 approximately 270 people died in the EU from listeriosis – a fatality rate of 17% amongst those affected by the disease. In foodstuffs, it can be found

in types of ready-to-eat food, such as smoked fish and heattreated meat products and cheeses. Verotoxigenic Escherichia coli (VTEC) accounted for 3,573 human disease cases in 2009, marking a slight increase from 2008. Among animals and foodstuffs, VTEC was most often reported in cattle and their meat. The number of human cases of Yersinia enterocolitica, another bacterium mostly found in pigs and their meat fell in 2009 to 7,595. The report says that 5,550 food-borne outbreaks were

recorded in the EU in 2009, affecting 48,964 people and causing 46 deaths. The most frequently reported causes of food-borne outbreaks were Salmonella (31% of all outbreaks), viruses (19%), and bacterial toxins (10%). The biggest sources of outbreaks were eggs and egg products, mixed and buffet meals and pork and derived products. The report covers 14 zoonotic diseases, including Q fever, brucellosis, bovine tuberculosis, rabies and the two parasitic zoonoses, trichinellosis and echinococcosis. The full

version of the report with data by Country and annexes is

available on EFSA and ECDC websites.

WHAT ZOONOSES ARE Zoonoses are infections and diseases that are transmissible directly or indirectly between animals and humans, for instance by consuming contaminated foodstuffs or contact with infected animals. The severity of these diseases in humans varies from mild symptoms to life-threatening conditions. In order to prevent zoonoses from occurring, it is important to identify which animals and foodstuffs are the main sources of infection. For this purpose information aimed at protecting human health is collected and analysed from all EU Member States. To ensure the safety of food, consumers also have their own role to play. It is recommended that good hygiene practices in the preparation of meals are followed and foods cooked thoroughly.

EFSA RECONFIRMS THE SAFETY OF ASPARTAME Aspar tame, a sweetener used in a variety of food and drinks, has been authorised for use for over 20 years in Countries throughout the world. The European Food Safety Authority (EFSA) considers aspartame safe for human consumption and there is no scientific evidence to date which would support a change in EFSAâ&#x20AC;&#x2122;s risk assessment. As part of a continuing review of scientific studies on aspartame, EFSA has issued a statement on two new studies on Aspartame. The European Food Safety Authority was asked to provide scientific advice on two studies, namely a carcinogenicity study in mice (Soffritti et al., 2010) and a pro-

spective cohort study on the association between intakes of artificially sweetened soft drinks and preterm delivery (Halldorsson et al., 2010) and to conclude on the need to revise previous evaluations of aspartame or of the other sweeteners authorised in the European Union. The study by Soffritti et al. is a long-term carcinogenicity study in mice with transplacental exposure to the artificial sweetener aspartame. The Authors concluded that, based on their results, aspartame induces cancer in the livers and lungs of male Swiss mice. EFSA has evaluated this carcinogenicity study and has concluded that, on the basis of the information available in

the publication, the validity of the study and its statistical approach cannot be assessed and that its results cannot be interpreted. Furthermore, in view of the generally recognised lack of relevance for human risk assessment of the type of tumours observed in Swiss mice when they are induced by non-genotoxic compounds, EFSA concluded that the results presented in Soffritti et al. do not provide a sufficient basis to reconsider the previous evaluations by EFSA on aspartame. Halldorsson et al. investigated preterm delivery in a cohort of 59,334 pregnant women. The Authors concluded that their results show an association between intake

of artificially sweetened soft drinks and preterm delivery in the cohort. EFSA assessed this study and concluded that there is no evidence available to support a causal relationship between the consumption of artificially sweetened soft drinks and preterm delivery and that additional studies are required to reject or confirm an association. Overall, EFSA concluded that the information available from the Soffritti et al. (2010) and Halldorsson et al. (2010) publications do not give reason to reconsider the previous evaluations of aspartame or of other food additive sweeteners authorised in the European Union. EUFIC

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FOOD SAFETY

WORLD DEMAND FOR FOOD SAFETY PRODUCTS The latest study “World Food Safety Products” from The Freedonia Group reveals that world demand for food safety products – including disinfection and diagnostic products, smart labels and tags, and software and tracking systems – is projected to rise 8.1% per year to $13.6 billion in 2014. Advances will be stimulated by gains in food and beverage processing activity and increasingly strict food safety regulations worldwide, especially following several recent high-profile cases of food contamination. Some of the best opportunities for food safety products will be found in the Asia/Pacific region, which will account for two-fifths of aggregate market value gains between 2009 and 2014. While the US is by far the world’s biggest national user of food safety products (accounting for 23% of total demand in 2009), the most rapid advances will occur in

developing regions. Gains in Asia, the Africa/Mideast region, Eastern Europe, and Central and South America will all outpace the global average. Industrialization trends and increases in living standards will fuel demand for food safety products in these regions. China will continue to see some of the fastest demand growth, due to mounting pressure on the part of consumers, producers and regulators to ensure the safety of the food supply. Disinfection products will continue to account for the bulk of food safety product demand worldwide. While demand for disinfectants is relatively mature, the rising number of reported foodborne outbreaks and food product recalls will support sales going forward. Food safety diagnostic product demand will be boosted by trends toward the use of rapid diagnostic tests, which are more expensive than their conventional counterparts. In-

Fumispore OPP dry smoke disinfectant (International PBI).

creases in food safety inspections by government agencies – especially in developed Countries and in Countries with large, export-oriented food industries, such as China – will also boost demand for diagnostic products as a

matter of course. Demand for smart labels and tags, software and tracking systems in food safety applications will see fast advances, albeit from small bases. These products are important in ensuring food product traceability.

World food safety product demand in million dollars (The Freedonia Group). % Annual growth Item

2004

2009

2014

2004-2009

2009-2014

World food safety product demand

6,320

9,220

13,620

7.8

8.1

North America

1,910

2,650

3,690

6.8

Western Europe

1,910

2,490

3,360

5.4

6.2

Asia/Pacific

1,690

2,770

4,520

10.4

10.3

810

1,310

2,050

10.1

9.4

Other regions

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NATURAL ANTIMICROBIALS: THE KEY TO IRRADIATION SUCCESS? The contamination of poultry products by foodborne pathogens such as Listeria monocytogenes is an important cause of human foodborne disease. The use of ionising irradiation has been approved by the US FDA for raw and frozen poultry at maximal dose strength of 3 kGy. This dosage can significantly reduce the numbers of pathogenic and spoilage bacteria and can also help

ensure safety, shelf-life stability and sensory quality. However, irradiation can also result in chemical changes in meat products, leading to off-flavours and odours, decreased tenderness and the formation of a pink colour that can persist after cooking. The addition of natural compounds with antimicrobial activity may allow the use of lower irradiation dosages,

thus improving the quality and consumer acceptance of irradiated meat. Multiple microbial intervention strategies used as hurdle technologies can produce synergistic inhibitory effects. Natural antimicrobials include plant extracts such as green tea, which contain phenolic compounds, and tartaric acid. A study by Over et al., which has been published in Journal of Food Science, investigated the potential interactive inhibitory effects of tartaric acid, green tea extract and/or grape seed extract, vacuum-

infused into chicken breast fillets before irradiation at 1, 2 and 3 kGy. Flavour, texture, appearance, tenderness and overall acceptability were evaluated by a consumer panel. Samples vacuum-infused with tartaric acid (37.5 and 75 mM) and irradiated at 1 kGy had significantly reduced levels of L. monocytogenes. The addition of the antimicrobials to chicken marinades did not adversely affect consumer acceptance or sensory quality, but could help prevent contamination with L. monoctyogenes. FSTA

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NEWS

FOOD MYTHS

Despite impressive advances in food science in recent decades, and notably in identifying the role certain foods play in improving health, myths about foods still persist. Most of us will be familiar with one of the following: “oysters are aphrodisiacs”, “food colorants make children hyperactive”, and “spicy foods cause ulcers”. But how many of us believe these statements to be true? Three popular food myths are investigated in more details: are they based on science fiction or science fact?

“EATING CARROTS WILL HELP YOU SEE IN THE DARK” This claim has its “roots” in World War II. To prevent Germany from finding out the real reason their aircraft were suddenly being shot down in large numbers by the RAF (Airborne Interception Radar), Britain’s Air Ministry spread the word that RAF pilots were being fed a diet of carrots which helped them see enemy bombers at night. It was already known at that

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time that carrots contained vitamin A, which is essential for healthy eyesight, and the humble carrot was one vegetable in plentiful supply. The slogan “Carrots keep you healthy and help you see in the blackout” was also used extensively, and carrots were promoted heavily in the Dig for Victory campaign. This claim became so persuasive to the British public during World War II that carrots were consumed in large amounts, even becoming the main ingredient in mouthwatering recipes such as carrot fudge, mock apricot tarts, and carrot jam. There was also a homemade beverage called carrolade made from swede juice and carrot juice. Is there any scientific evidence to suggest that carrots make you see better in the dark? The answer is no for people with otherwise healthy eyesight. However, nyctalopia (night blindness), a disorder of cells in the retina responsible for vision in dim light, can be caused by vitamin A deficiency. The condition is improved by eating more vitamin A rich foods, including eggs, meat and fish, and not just carrots.

“FRESH FRUITS AND VEGETABLES ARE MORE NUTRITIOUS AND HEALTHIER THAN FROZEN OR CANNED FRUITS AND VEGETABLES” Fruits and vegetables are important for health, but are fresh better than the rest? At the moment they are picked this is undoubtedly true but not everyone can benefit from growing their own produce, and most of us buy fruits and vegetables from a grocery or supermarket. When purchased from a grocery or supermarket, fruits and vegetables have usually travelled some distance to get there, especially if they’re out of season. Harvesting, packing and transportation can take days, and during this time valuable minerals and nutrients may be lost. For some vegetables this loss can be large, e.g. spinach and green beans can lose up to 70% of their vitamin C content within 7 days of harvest, even under recommended storage conditions. Contrast this situation with frozen fruits and vegetables, which are often packed and frozen within hours of being harvested and before being transported. Freezing ensures that valuable minerals and nutrients are not

lost prior to sale. Not all fruits and vegetables can be frozen after harvest, but those that are, e.g. peas, are highly nutritious after cooking. It is also believed that canned fruits and vegetables are less nutritious than fresh or frozen. Although the levels of some vitamins and minerals are reduced by canning, others remain unaffected or may be increased. Research has shown that canned apricots contain as much vitamin A as fresh or frozen apricots, and the vitamin C content of canned asparagus is higher than that of freshly cooked asparagus. Canned tomatoes have higher contents of absorbable lycopene (a dietary antioxidant) than fresh tomatoes. Evidence would suggest, therefore, that fresh, frozen or canned fruits and vegetables are all healthy and nutritious, and that this particular myth can be misleading.

“DRINK AT LEAST EIGHT GLASSES (OR 2 L) OF FRESH WATER EACH DAY” Under normal circumstances the human body can lose up to 2.5 L of water each day, and that water needs replacing if we are to stay healthy. But is there any medical justification for drinking eight glasses of water each day? Where did this guideline come from? Although its exact origin is unknown, it may have started in 1945 when dieticians at the US Food and Nutrition Board suggested a person should consume 1 mL of water for each calorie consumed. A daily diet containing approximately 1,900 calories, therefore, equals nearly 2 L of water, 64 fluid oz or eight 8 oz glasses which became the well-known “8×8” rule. However, what dieticians at that time failed to realise was

that water in fresh foods can contribute substantially to a person’s daily intake. For example strawberries and watermelons are 92% water and radishes are 95% water. Although consuming 2 L of water daily is a good guideline, it does not have to be in the form of eight glasses of fresh water, and there is no medical evidence to support consuming this amount. Drinking cups of tea, coffee or other beverages (such as fruit juices) also contributes to the daily intake of water. Although some beverages contain caffeine (a diuretic), at least 50% of the water consumed is retained by the body. It would seem, therefore, that provided a person’s diet is healthy and balanced this claim is not exactly water tight.

SO, IS IT A CASE OF MYTH INFORMATION? Only three myths have been discussed in this article but they appear to have one thing in common which may be true of all food myths: they all make a scientific statement which is not entirely in agreement with scientific fact. Despite this, food myths appear to have a powerful effect on the food choices of some people. This could be because they convey a very simple, short and memorable message about how a particular food may or may not be beneficial to health. However, it’s also because of this that they should be treated with caution. An apple a day will keep the doctor away, but only when it’s included in a balanced diet. S. Buckley - IFIS

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NEWS

HEALTH CLAIMS PERCEPTION A study conducted in Germany and published in Appetite by researchers from Aarhus University Denmark and the Danone Research Carasso Centre (France) has investigated the understanding of health claims using the yoghurt product Actimel. This is in the context of new EU regulations on nutrition and health, which are intended to protect the consumer by ensuring that health claims can be used only if they are understood by the consumer, are not false, ambiguous or misleading. Grunert et al. recruited 720 participants aged between 25-65 years old. Fifty percent of the recruits consumed the product at least once during

the past 3 months however all were users of the product category yoghurt. The scientists used a consumer understanding methodology in which a claim is presented to subjects in the form of packaging and advertising. The participants were asked 2 open questions on how they would tell a friend about what the product did and also how the product works. Participants were classified as safe (answers matched the scientific dossier), risky (answers not in line with the scientific dossier) or other (answers expressed a vague notion or an expression that was irrelevant). Those respondents who had at least one “risky” answer or with an-

swers that were only vague but at least partly benefit-related were classified as “risky”. Those who gave no answers or whose answers were all vague and not benefit-related were classified as “other”. Participants were asked 16 closed questions including rating statements about the health claim that were scientifically correct, statements that were thought to be misleading and questions on interest in healthy eating, attitude to functional foods, and subjective knowledge on food and health. Grunert et al. report that their results indicate that people with a very positive attitude to functional food are those who are most likely to make risky inferences from the health claims. Therefore testing the understanding of health claims

THE FUTURE OF ORGANIC PRODUCTS: BRANDS OF RETAILER PRIVATE LABELS? Retailer private labels are capitalizing on consumer demand for organic foods. New research finds that private labels are showing healthy sales increases in the current business climate, whilst some brands are reporting sluggish growth. In Global Market for Organic Food & Drink, Organic Monitor finds the lines between brands and retailer private labels are becoming increasingly blurred. Private labels are leveraging organic values and winning consumers by marketing products

at competitive prices. Organic brands are having to re-invent themselves, with many adopting new values to broaden consumer demand. The organic food industry has been built by brands that have crossed over from specialist to mainstream retailers. However, retailer private labels are becoming prominent in every geographic region. In the U.S., O Organics is becoming the leading brand of organic foods. Launched by Safeway in 2005, the private label now

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houses over 300 certified organic products and exceeds US $400 million sales. Retailers are very successful with private labels because they offer organic products at competitive prices. In some cases, the organic products are even cheaper than conventional ones. Some argue that large food retailers are taking advantage of the “organic” brand without making any of the associated investment. Indeed, the industry has been built by certifica-

should focus particularly on people who have such positive attitudes. It notes that respondents who agreed with the statement “the idea that I can take care of my health by eating functional food gives me pleasure” and “the safety of functional foods has been very thoroughly studied” can probably be classified as risky in their claim understanding. This also applies to participants who disagreed with “I only want to eat food that does not have any medicine like effect.” Grunert et al. state these three items can therefore be used for identifying respondents that, because of their positive attitude to functional food, have a greater chance of misinterpreting a health claim. RSSL

tion agencies and pioneering brands; the same logos and brands that are slowly disappearing in supermarkets and mainstream retailers. Sluggish market growth rates and rising consumer price sensitivity have popularized retailer private labels. Private labels for organic foods are most evident in Germany where they have been introduced by discounters, drugstores, supermarkets as well as organic food shops. In most product categories, private label products are outselling branded products of organic foods. Increasingly crowded retail space is making many brands

A NEW WAY TO VISIT OUR WEBSITE

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NEWS

THE FIRST ITALIAN HUB FOR CHOCOLATE PACKAGING

re-invent themselves. Being organic is no longer good enough as organic foods have become “commoditized” in the marketplace. Some, such as Green & Black’s have positioned themselves as ethical brands. In the U.S., Organic Valley has positioned itself as a sustainable brand that supports family farms. It has also adopted a brand extension strategy, expanding from organic dairy to several product categories. Its success has made the co-operative the largest organic food enterprise in North America, reporting US $520 million sales in 2009. Pioneering brands are reinventing themselves to widen consumer appeal. However, retailer private labels are also

evolving with some transcending traditional boundaries. The O Organics private label has expanded from Safeway retailers into foodservice outlets in the U.S. It has also developed an international presence, marketed by numerous food retailers in Latin America, Asia, and Africa. With increasing commoditization of organic products, there is growing pressure for leading brands to differentiate themselves. Organic Monitor sees successful brands as those that can adopt new values to expand their consumer base. Those that do not maybe confined to specialist retailers, the same channel where many organic brands have worked hard to expand from. organicmonitor.com

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Ima and Sacmi signed an agreement to share the newco CMH, currently owned entirely by Ima. This company, dedicated to the chocolate industry, will become Carle&Montanari Holding to be held on an equal-share basis. A 12.5% minority stake in the newco will be reserved for funds run by J. Hirsch, which recently sold the entire Sympak Corazza Group to Ima. This establishes the first Italian production hub able to provide complete, turnkey solutions for the processing and packaging of chocolate, combining the best of their respective production skills. The target for 2011 is to achieve sales of € 100 million with an operating profit of around 5%, prior to the application of synergies that ought to be possible by integrating the two businesses. This is the first stage in an industrial partnership that could, in the medium term, be extended to other business areas. This operation took shape over the last few months following Ima’s acquisition of the Dairy division of the Sympak Corazza Group, OPM (100%) and Fima (70%), major players in the processing and packaging of chocolate. The alliance will not impact the Ima Group’s estimates for 2011, given that the results of the joint-venture are not expected to be consolidated (on a proportional basis) prior to 2012, once the funds run by J. Hirsch have ex-

ercised their put option (assuming they do). On the other hand, the Sacmi Group has for years – ever since its acquisition of the long-standing Milanese firm, Carle&Montanari – been involved in an ambitious technology investment plan and has constantly applied measures to increase industrial synergies within the Group. In 2008, this approach led them to transfer production of wrapping machines from Bologna to Imola, within Sacmi Packaging, leaving the production of chocolate processing machines and plants at Carle&Montanari’s historical location in Milan. This is the structure of the newco Carle&Montanari Holding, based on as Ima and Sacmi managerial vision, also in terms of future industrial collaboration. The jointventure includes the activity of Carle&Montanari which will include the brands of OPM and C&M USA, the branch set up to take advantage of all the opportunities of the American market, the turnover of which (chocolate sector) has almost tripled over the last five years to around 18 billion dollars at the end of 2009. Carle&Montanari Wrapping Systems, Fima, C&M Packaging and the Chocolate division of GIMA controlled by Ima also form part of the newco. This is not just a straightforward merger: Ima and Sacmi

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NEWS

are extremely complementary. Carle&Montanari Holding will continue under a different ownership structure, to offer all of their historical brands to the market. Creating critical mass in terms of sales, innovating products and processes thanks to human resource synergies: these,

then, are the main goals of the IMA-SACMI joint-venture. This operation will generate numerous advantages for end-customers, as they will be able to count on a sole supplier able to propose flexible, personalised solutions for every possible production requirement. (Ima - Via Emilia 428-442 -

40064 Ozzano dell’Emilia BO - Italy - Tel. +39 051 6514111 - Fax +39 051 6514610 - e-mail: ima@ima.it) (Sacmi Imola - Via Selice Provinciale 17/a - 40026 Imola BO - Italy - Tel. +39 0542 607111 - Fax +39 0542 642354 - e-mail: sacmi@ sacmi.it)

MACFRUT, THE HUB FOR THE FRUIT AND VEGETABLE INDUSTRY

event in the fruit and vegetable industry (from seeds to packaging, from the fresh-cut, ready-to-eat production to the cold chain). This Italian event is characterized by the high level of specialisation and an impressive turnout of professionals (especially large-scale buyers) from many different Countries, who are also attracted by meetings organised in advance for those interested in what the Italian market has to offer. Macfrut also features a series of high level conventions. Domenico Scarpellini, president of Macfrut, believes that “Macfrut attracts professionals for two main reasons: It is ‘THE’ event as far as the fruit and vegetable sector is concerned, and as such it attracts the biggest names in the business and has become a hub for new ideas and prospectives. Macfrut is an occasion for professionals from all around the world to meet and analyse markets and discuss innovations in production and technologies used in the fruit and vegetable sector. It is the reason why particular

attention has been paid to innovation (both in products and the production process) and internationalization”. Macfrut has come to be seen as the leading event in its sector for many reasons including relations with the biggest international trade fairs, missions abroad, meetings with delegations from many different Countries and above all, by paying great attention to matching the needs of companies located around the world to the capability and know-how of Italian companies. Innovation has become an important keyword over the past few years at Macfrut. Companies aiming to find solutions through research, study and hard work that lead to progress in this sector are recognised and rewarded. In this light the second edition of the “Oscar Macfrut” for innovation is scheduled to take place this year. Macfrut 2011 will also be an important chance to describe and discuss the international situation of the fruit and vegetable sector, with particular focus on African and Arab

have in fact decided that they will maintain their current production facilities (OPM in Alba and Carle&Montanari in Milan) and establish another production facility near Bologna, where the Wrapping Systems division will be based. Note also that the production ranges of the two companies

Italy is Europe’s leading producer of fruit and vegetables. In 2010 the total value of exported goods in this sector amounted to 3.9 billion EURO, with 50% of goods destined for Germany. Macfrut is an important event for the fruit and vegetable indus-

try, scheduled to take place in Cesena from Wednesday 5th to Friday 7th October 2011. Macfrut is the most important trade fair of this sector in the Mediterranean area, and has gone from strength to strength (already reaching its 28th edition), becoming a crucial

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Mediterranean Countries. Macfrut has come to see the Mediterranean as a vital cross road, not only between the North and the South of Europe, but also, and above all, between the East and West of the world. Thanks to its position at the heart of this area, Italy is the perfect place to promote international exchanges. Of course Italian know-how is an important asset to trade. This year’s event should also focus on developments in the Mediterranean Countries, which are becoming big play-

ers on the fruit and vegetable world market. Egypt stands out among such Countries, with its “Green corridor”, a channel designed to favour exchange with Italy and therefore with the rest of Europe. All this has ensured that Macfrut has grown in the international market and has become an important international event of its sector, where participants can analyse problems, emerging areas, future prospectives and develop solutions and guidelines. www.macfrut.com

PARMA IS PREPARING FOR CIBUS TEC Cibus Tec is the most important international exhibition for food processing and packaging in Italy. The next edition, which will be held in Parma from the 18th to the 21st of October 2011, will be dedicated not only to vegetables, fruit, milk and dairy products, but also to meat and seafood, pasta, and cereals. “Following a specific approach already experimented in 2009 edition, Cibus Tec 2011 will continue focusing on international market trends, requirements and demands,” explained Rossano Bozzi, Cibus Tec brand manager. “To achieve these goals, Cibus Tec is co-organized with a Programme Committee composed of many leading companies from the Italian

and international food industry. This Committee will identify the topics and contents of the exhibition as well as the conferences and workshops.” Furthermore, a Steering Committee has been working with Fiere di Parma on the international incoming and focus Countries which will be part of the international visitor and buyer programme 2011. “It will be a very special exhibition – added Mr. Bozzi – as the IDF World Dairy Summit. Summilk 2011 will take place at the same time as Cibus Tec, coming back to Italy after 55 years.” Furthermore, the Cibus Tec 2011 conference programme will present, together with the International Federation of Fruit Juice Producers, a dedicated workshop on fruit

juices entitled “The increasing consumption of vegetable juices worldwide”. There will also be the consolidated days dedicated to tomato and meat. Here the detailed programme. IDF WORLD DAIRY SUMMIT Summilk is scheduled from 15th to 19 th October with some overlapping with Cibus Tec dates in order to create a very profitable synergy between the two events. It is organized by the International Dairy Federation, the Italian Committee of IDF with the technical support of Assolatte and FAO and the secretariat of Fiere di Parma. The main topic of this edition is “Sustainable food security”. It will be attended by more than 1,000 participants from the global dairy world and will represent a great opportunity for the business community to debate about up-coming topics. IDF World Dairy Summit 2011 will present several conferences showing the latest progress, results, upcoming solutions and trends with regard to dairy policies and economics, nutrition and health, animal feeding, animal health and welfare, milk production and farm management, the environment, dairy science and technology, food safety and many other interesting topics.

and World Processing Tomato Council), Tomato Day will celebrate its 10th anniversary with the participation of the greatest world experts on the processing tomato who will discuss about the market and future trends of this industry. MEAT&SEAFOOD The meat and seafood exhibition areas will be supported by special workshops on ready-to-eat meals, open to meat and seafood specialists and retailers. This topic, which is organized in conjunction with our sister magazine Carni&Tecnologie, will focus on seafood and meat based meals starting from pre-sliced products to pre-cooked main courses, sauces, gourmet products, and frozen meals; the quality of raw materials, different shelf-life times, different sensorial characteristics, different level of microbiological contamination and more. Furthermore, the traditional Meat Day – organized in partnership with ASS.I.CA. (Meat Industry Association) – is an important event dedicated to the discussion and the innovation of the processed meat chain; a workshop of the highest level involving the most important Companies in the sector and promoted on a European scale. FRUIT JUICES DAY

TOMATO DAY In collaboration with AMITOM (Mediterranean Association of the Processing Tomato

Fiere di Parma announces the beginning of a profitable collaboration with IFU (International Federation of Fruit Juice

Italian Food & Beverage Technology - LXIII (2011) april -

NEWS

Producers), who has chosen to organize a workshop in conjunction with Cibus Tec. This event will be focused on the increasing consumption of vegetable juices worldwide and the theme of Juice as important part in other products. FRESH TEC Fresh Tec is one of the new conferences. This international meeting will focus on fresh-cut and fresh convenience food and its related technology. Italian and international casehistories will be presented, together with product and process innovations, up-to-date technologies and high-tech materials. Furthermore, international retailers will explain their point of view about new market trends. CEREALS FORUM Finally, Cibus Tec will host exhibiting areas and workshops on cereals and cereal based products that will focus on technological innovation, raw materials, ingredients, quality, nutritional and sustainable features. In the agro-food system, cereals and cereal based products â&#x20AC;&#x201C; with a special focus on pasta â&#x20AC;&#x201C; represent a high potential developing area. Italy confirms its leadership among the producing Countries and consumers but also among technological premium suppliers, thanks to the collaboration with the key players of this sector. www.cibustec.it

INTERNATIONAL EVENTS IN ITALY 5 - 7 October 2011 - Milano: NUCE, conference-show on nutraceuticals and functional foods. Artenergy Publishing - Via Gramsci 57 - 20032 Cormano - MI - Italy -Tel. +39 02 66306866 - Fax +39 02 66305510 - e-mail: info@nuce.pro 5 - 7 October 2011 - Cesena (FC): Macfrut, int. fruit processing show. Cesena Fiera Via Dismano 3845 - 47023 Cesena - FC - Italy - Tel. +39 0547 317435 - Fax +39 0547 318431 - e-mail: info@macfrut.com 18 - 21 October 2011 - Parma: CibusTec, int. food equipment show. Fiere di Parma - Via Rizzi 67/A - 43031 Baganzola - PR - Italy - Tel. +39 0521 9961 - Fax +39 0521 996235 - e-mail: tecno@fiereparma.it 25 - 26 October 2011 - Verona: Save, int. show on automation and instrumentation. E.I.O.M. Ente Italiano Organizzazione Mostre - Viale Premuda 2 - 20129 Milano - Tel. +39 02 55181842 - Fax +39 02 55184161 - e-mail: eiom@eiomfiere.it 22 - 26 November 2011 - Rho (MI): Simei, int. beverage and wine industry show. Simei - Via San Vittore al Teatro 3 - 20123 Milano - Italy - Tel. +39 02 7222281 - Fax +39 02 866226 - e-mail: info@simei.it 18 - 19 January 2012 - Bologna: MarcabyBolognaFiere, conference-show for private labels. BolognaFiere - Viale della Fiera 20 - 40127 Bologna - Italy - Tel. +39 051 282111 Fax +39 051 6374004 - e-mail: marca@bolognafiere.it 28 February - 3 March 2012 - Rho-Pero (MI): Ipack-Ima, int. packaging, food processing and pasta exhibition. Ipack-Ima - Corso Sempione 4 - 20154 Milano - Italy - Tel. +39 02 3191091 - Fax +39 02 33619826 - e-mail: ipackima@ipackima.it 1 - 4 April 2012 - Verona: VinItaly+Enolitech, int. wine show. Veronafiere - Viale del Lavoro 8 - 37135 Verona - Tel. +39 045 8298111 - Fax +39 045 8298288 - e-mail: info@ veronafiere.it 1 - 4 April 2012 - Verona: SOL, int. olive oil show. Veronafiere - Viale del Lavoro 8 - 37135 Verona - Tel. +39 045 8298111 - Fax +39 045 8298288 - e-mail: info@ veronafiere.it 7 - 10 May 2012 - Parma: Cibus, int. food show. Fiere di Parma - Via Rizzi 67/A 43031 Baganzola - PR - Italy - Tel. +39 0521 996206 - Fax +39 0521 996270 - e-mail: cibus@fiereparma.it 24 - 27 May 2012 - Verona: Eurocarne, int. exhibition for the meat industry. Ipack-Ima Corso Sempione 4 - 20154 Milano - Italy - Tel. + 39 02 3191091 - Fax +39 02 33619826 e-mail: ipackima@ipackima.it 11 - 14 June 2013 - Rimini: Packology, International packaging industry show. Rimini Fiera - Via Emilia 155 - Rimini - Tel. +39 0541 744111 - Fax +39 0541 744255 - e-mail: riminifiera@riminifiera.it

94 - Italian Food & Beverage Technology - LXIII (2011) april

CHIRIOTTI EDITORI Viale Rimembranza, 60 - 10064 PINEROLO - ITALY Fax +39 0121 794480 - e-mail: abbonamenti@chiriottieditori.it

Name .............................................................................................................. Company ........................................................................................................ Address ........................................................................................................... City ...................................................................... State ................................. Country ..................................................... Postal Code ................................. e-mail ............................................................... Phone: .................................

J food industry supplier

J food producer

J beverage industry supplier

J beverage producer

J services - research

J wine producer

Advertiser index 3B Energia - Pinerolo ....................................................................................85

LM - Modena .................................................................................................65

Alba & Teknoservice - Villafranca Padovana .............................................57

Me.Tra - Vago di Lavagno .............................................................................75 Mix - Cavezzo ................................................................................................39

Chiriotti Editori - Pinerolo ...............................................................68-72-89

Moriondo - Besana .......................................................................................37

Cibus Tec - Parma .........................................................................................91 CMT - Peveragno .....................................................................gatefold cover 1

O.M.I.P. - Roccapiemonte .............................................................................81

CO.ME.T. - Roddi d'Alba ..............................................................................51

Omac Pompe - Rubiera.................................................................................79

Escher Mixers - Schio .....................................................................................2

Pigo - Caldogno...................................................................................... cover 2

FBF Italia - Sala Baganza................................................................................1

Sacchi - Vidigulfo ..........................................................................................17

Fratelli Indelicato - Giarre ...........................................................................25

Soren - Corsico ..............................................................................................35 Speciale - Giarre ............................................................................................59

GS Italia - Marnate .......................................................................................31 Technosilos - Capocolle di B. .......................................................................43 Ing. A. Rossi - Parma ............................................................................ cover 3

Tecnopool - San Giorgio in Bosco ........................................................ cover 1

Interpack - Düsseldorf (D) ...........................................................................69

Tecnowerk - Arsié.................................................................................. cover 4

Italo Danioni - Milano .................................................................................61

Trivi - Galliate ................................................................................................55

Company index 3B Energia ..................................................................................................62 AL.MA. ......................................................................................................54 Alba & Teknoservice ..................................................................................42 Altech ............................................................................................................. Atlanta........................................................................................................48 ATS ............................................................................................................69 Boema ........................................................................................................33 CMT...........................................................................................................44 Comiz .........................................................................................................56 Concetti .....................................................................................................48

Miele ..........................................................................................................50 Mix ............................................................................................................34 P.V.R. ..........................................................................................................64 PackLab ......................................................................................................58 Pavan Group ..............................................................................................32 Pompeo Catelli...........................................................................................63 Pozzi Proge.Co ...........................................................................................40 Risco ...........................................................................................................41

Easypack Solutions ....................................................................................53 Erimaki .......................................................................................................60 Eurosicma...................................................................................................49

Sacmi..........................................................................................................90 Sandoré ......................................................................................................38

FIC ............................................................................................................44 Firex............................................................................................................34 FMT ...........................................................................................................53

Tecnoimpianti ............................................................................................38 Tecnowerk ..................................................................................................68 Trivi ............................................................................................................42 Turatti ........................................................................................................47

GEA Levati Food Tech ...............................................................................36 Goglio .........................................................................................................58 Grandi R. ...................................................................................................52

Universal Pack............................................................................................49

HPM ..........................................................................................................39

Verinox .......................................................................................................40

Ima ............................................................................................................90 Ing. A. Rossi ...............................................................................................46

WeightPack ................................................................................................45

LM ............................................................................................................60

Zanasi .........................................................................................................56

n. 63 - April 2011 ISSN 1590-6515

FOOD

Supplemento al n. 5, maggio 2011 di Industrie Alimentari - Sped. in A.P. - D.L. 353/2003 (Conv. in L. 27/02/2004 n° 46) art. 1 comma 1 DCB TO - n. 63 anno 2011 - IP

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