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AUTUMN ISSUE 2023

DURUM WHEAT 35 - Qualitative and nutraceutical characterization of selected durum wheats based on yield potential and year of release V. Menga - V. Giovanniello - D.P. Prencipe - V. De Simone - S. Paone - L. Morcone - A. Bruno R. Rubino - D.B.M. Ficco

CONTENTS Cereals 46 - Updates on the global cereals and oilseeds market - Targeted mutagenesis improves grain quality and heat resilience in rice - Genomic surveillance identifies emerging wheat disease fungus - Resistance genes to wheat diseases cloned - Chemicals from maize roots influence wheat yield - Enhanced sorghum for reduce malnutrition Milling 54 - Effects of particle size on quality characteristics of whole wheat flour - Milling and differential sieving to diversify flour functionality - Ball milling alters the extractability and colloidal state of oat proteins - Phage biocontrol reduces contamination of wheat - Bran starch in different particle size wheat bran - Bulk and flow characteristics of pulse flours Feedstuff 60 - Nutritional evaluation of soybean meals varying in particle size - Linseed cake supplementation on cows’ milk - Effects of bacteria-fermented herbal combinations on growth in the pigs - Optimal concentration of metabolizable energy for growth performance of broiler - Olive cake in beef diet - Phenolic profile in milk obtained by ewes fed grape pomace Pasta 66 - Changes in physico-chemical properties of durum wheat - Assessment of the suitability of millet - Degradation of starch in pasta extruded at low temperatures - Ultrasound-assisted dough processing - Influence of conservation agriculture on pasta quality - Iodo-disinfection by product formation when cooking with iodized table salt - Physical quality of glutenfree pasta made with amaranth Bread 74 - Impact of starter culture on biochemical properties of sourdough bread - Effects

of freeze-thaw cycles on the rheological properties - A novel kneading method for improving the quality of bread - Investigation of the effect of oil added to frozen wheat dough - Effects of a plant-based additive on the properties of flour and dough during fermentation Company profile 80 - Cimas: the family company that has invested in innovation for over a hundred years Machinery 84 - The most natural way for cereal preservation - Debranning in small and medium sized milling plants - Brushes for milling - Your global solution partner for pasta lines Temperature detection and monitoring system for electrical equipment - Specialized technical assistance service for pasta production - Rotary dryer cooler - The power of simplicity - New technologies for pasta production - New logistics hub - New generation modular cooler - Development of outstanding micro powder dosing systems Lots of opportunities in sight - ILPRA Group: the single destination for total packaging solutions - Dosing solutions - Decarbonizing process heat in the food and beverages industry News 106 - Key output, consumption and trade trends in agriculture - How alternative proteins are making nutrition sustainable - Focus on the global bioplastic packaging market Agenda 112 - The countdown for Cibus Tec - Sigep 2024, an announced sold out - Everything is ready for Fieragricola 2024 - Diary of international events in Italy and worldwide events 119 - Supplier directory 128 - Advertisers index - Companies index

durum wheat

Qualitative and nutraceutical characterization of selected durum wheats based on yield potential and year of release Valeria Menga1 - Valentina Giovanniello1 - Domenico Pio Prencipe1 Vanessa De Simone1 - Silvana Paone1 - Leonardo Morcone1 - Antonio Bruno1 Roberto Rubino2 - Donatella Bianca Maria Ficco1*

Consiglio per la Ricerca in Agricoltura e l’Analisi dell’Economia Agraria, Centro di Ricerca Cerealicoltura e Colture Industriali, S.S. 673, km 25,200, 71122 Foggia - Italy 2 Anfosc, Viale del Basento 108, 85100 Potenza - Italy *email: donatellabm.ficco@crea.gov.it

Keywords: durum wheat, wholemeal flour, semolina, phenolic compounds, carotenoids, quality, pasting properties

ABSTRACT Five durum wheat varieties, four Italian and one USA elite variety, were studied in order to evaluate the relationship between phenolic compounds and quality with yield-related traits. Phenolics are mostly located in external layers of grains and thanks to their important antioxidant potential have recently gained increased interest. Durum wheat is also characterized by having a good level of both soluble and insoluble dietary fibre. Among the varieties considered, the ancient Cappelli cultivar, with low productivity, proved to be the variety with the best nutritional and nutraceutical levels, due to the greater levels of antioxidant compounds. Moreover, it is an important source of soluble fibre with a role in controlling post-prandial glycemia. The modern cultivar Marco Aurelio was found to have the best technological performance, also retaining an interesting level of phenolic compounds. The correlations between the antioxidant compounds and some yield-related traits could be a good way to direct the choice of durum wheat varieties not only towards the productivity but also the phytochemical compounds.

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Autumn issue 2023 ˙ 35

INTRODUCTION Durum wheat (Triticum durum Desf.) represents the 10th most important cultivated cereal in the world, especially in the Mediterranean region [1]. In Italy, durum grain is primarily used for making pasta, bread and couscous, while in the other Mediterranean countries also for bulgur and freekeh. The Italian legislation (Italian Law 9 February 2001, No. 187) specifically states that pasta must be made with only durum wheat semolina or durum wheat wholemeal semolina, and water. It is well recognized that the main contributing factors to pasta quality are protein content and gluten strength, which are associated with pasta firmness, and limited cooking loss values. High levels of yellow pigments, in particular lutein, are additional significant features to consider, since they appeal to the consumer and have nutritional significance [2]. Starch also plays a crucial role in determining dough behavior, as its structure and composition highly influence the starch gelatinization process and protein network formation. Recent evidences also indicate that in the outer layers of the grain are concentrated significant quantities of polyphenols, mainly phenolic acids and flavonoids, with a role as antioxidants in plants, especially in response to abiotic and biotic stress, and in humans, for fight oxidative stress [3,4]. Phenolic acids represent the most abundant class of polyphenols present in the cortical layers with ferulic acid being the most representative (~90%). The content and composition of phenolic acids have revealed significant differences among species, varieties, and grain fractions [5].

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Although the antioxidant compounds have been poorly considered in durum wheat breeding programs, however, in this work, a durum wheat subset with different yield potential and nutritional quality has been considered, in order to search useful correlations that can support the breeders.

MATERIALS AND METHODS Durum wheat samples Four Italian durum wheat varieties, including Cappelli, Marco Aurelio, Nadif and Sfinge, originated in Southern Italy (Apulia) were chosen based on the year of release, from 1915 to 2016 and subdivided into old and modern, the pedigree and the yield potential (Tab. 1). In addition, Kronos, a durum wheat cultivar with high yield potential and excellent pasta quality, selected in the USA and supplied by a local mill has been added for varietal comparison. The study was carried out on the farm of CREA-Centro di Ricerca Cerealicoltura e Colture Industriali in Foggia, Italy (41° 28’ N, 15° 32’ E; 75 m a.s.l.), over the growing season of 2020/2021, using a randomized complete block design, with three replicates. The field was managed with fertilizer applications following the local agronomic practices. Seeds were harvested at maturity and stored at 4°C. Wholegrain Analysis Grain morphology (i.e., length, width, thickness (mm)) and thousand kernel weight (TKW; g) were determined using

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durum wheat

Table 1 - List of the investigated varieties Cultivar

Pedigree

Year of release

Yield potential

Cappelli

Selection from the Tunisian population ‘Jean Retifah-Italy’

1915

Low

Sfinge

Ofanto/Tavoliere//Doro

2003

High

Marco Aurelio

Orobel//Arcobaleno/Svevo

2010

Intermediate

Nadif

Claudio/Orobel

2016

High

Kronos

APB MSFRS pop selection D03-21-USA

1992

Very high

an Imaging System based on reflectance measurements (SeedCount SC5000R, Next Instruments, Condell Park, Australia). Test weight (TW) was determined for each sample by weighing a known volume of grain without hulls and impurities (250 g; shopper chondrometer) and expressed as kilograms per hectolitre (kg hL-1). Milling procedures Kernel samples were milled into wholemeal flour using a grinder with a 0.5 mm screen (Tecator Cyclotec 1093, International PBI, Milano) while semolina was produced by a Labormill 4 RB (Bona, Monza, Italy), after tempering the grain to 16.5% moisture. Quality traits assessment in wholemeal flour and semolina The protein content (PC) (Nx5.70) was assayed using the Dumas combustion nitrogen method by FP528 (Leco Corp., Saint Joseph, MO, USA) and data were expressed as grams per kilogram dry matter (g kg-1 DM). The SDS-sedimentation volume (SDS) was measured on 0.6 g of wholemeal flour and was expressed as

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millilitres per gram (mL g-1). Insoluble dietary fibre (IDF) and soluble dietary fibre (SDF) were determined using a commercial kit (Megazyme International, Bray, Ireland) based on the enzymatic gravimetric method and expressed as grams per 100 g dry matter (g 100-1). Total carotenoid content (YP) was determined utilizing water saturated 1-butanol extraction and expressed as microgram per gram of dry matter (µg g-1 s.s.). The used methods of PC, IDF and SDF, SDS and YP are previously fully described by Fares et al. [6]. On semolina samples, gluten content (GC) and gluten index (GI) were also determined using the Glutomatic 2020 system (Perten, Sweden) and GC was expressed as grams per kilogram of dry matter (g kg-1 s.s.) [6], in addition to the pasting properties measured using a micro visco-amylograph (Brabender OHG, Duisburg, Germany) in according to Aalami et al. [7]. All analyses were performed in triplicate. Phenolic compounds and Antioxidant activity Phenolic compounds were extracted according to Suriano et al. [8], with minor

Autumn issue 2023 ˙ 37

modifications. The samples (0.5 g) were extracted using 10 mL methanol (80:20) acidified with 1% 12 N HCl, for 30 min in an ultrasonic bath. After centrifugation, the supernatants were used for the determination of the total phenolic content, total flavonoid content, and antioxidant activity by ABTS assay. Total polyphenol content (TPC) was determined using Folin–Ciocalteu reagent, according to the modified method of Suriano et al. [8] and expressed as µg gallic acid equivalents (GAE) g–1 DM. Total flavonoid content (TFC) was determined according to the method of Kim et al. [9] and expressed as µg catechin equivalents (CE) g–1 DM. Total antioxidant activity (TEAC) was determined according to the method of Fares et al. [6], using a Trolox standard curve based on the percentage inhibition of absorbance at 734 nm and expressed as µmol Trolox equivalents (TE). All chemical analyses were performed in triplicate. Extraction and Determination of Phenolic Acids Soluble free and conjugated phenolic acids and insoluble bound phenolic acids were extracted, separated, and quantified according to the method described in Suriano et al. [8] with some modifications, by using an Agilent 1200 Series HPLC system (Agilent Technologies, Waldbronn, Germany) equipped with a diode array detector. The separation of phenolic acids was achieved using a reversed phase C18 column (InfinityLAB Poroshell 120 RC-C18, 100 2,1 mm) from Agilent (Santa Clara, CA, USA). The

38 ˙ Autumn issue 2023

quantification was based on the peak area of the phenolic standards. Total phenolic acids (TPAs) were calculated as the sum of individual phenolic acids and expressed as µg g-1 DM. Statistical Analysis A one-way analysis of variance (ANOVA) was applied to the dataset using the Statistica package (version 7.1, 2005; StatSoft Italia Srl, Vigonza, Italy). Means were significantly different from each other according to the Tukey Test (P<0.05). Pearson correlations (r) of the means between phenolics and morphological or qualitative traits were calculated.

RESULTS AND DISCUSSION Grain Morphology, Quality and Yield-Related Traits in Durum Wheat Genotypes The morphological and some yieldrelated traits of the five varieties were shown in Fig. 1. Nadif showed the highest kernel length, width and thickness associated with greater TW and TKW. The opposite was observed in Marco Aurelio while the other varieties showed an intermediate behavior [10]. Quality traits were reported in Fig. 2. The highest values of PC in wholemeal and GC in semolina were observed in the old variety Cappelli while the lowest ones in the modern variety Nadif. Instead, the old variety Cappelli showed the lowest gluten index in semolina and SDS-sedimentation volume in whole-

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durum wheat

Fig. 1 - Morphological parameters and yield-related characters of durum wheat wholegrain: length (mm), width (mm), thickness (mm), test weight (TW, kg hL-1), thousand kernel weight (TKW, g). Different letters stand for significant statistical difference (p<0.05).

Fig. 2 - Comparison of the qualitative characteristic of wholemeal (external circles) and semolina (internal circles) durum wheat varieties: protein content (PC, g kg-1), SDS-sedimentation volume (SDS, mL g-1), total carotenoid content (YP, µg g-1), insoluble and soluble dietary fibre (IDF, SDF, g 100g-1), gluten content (GC, g kg-1) and gluten index (GI).

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Autumn issue 2023 ˙ 39

meal (an indirect measure of gluten strength, based on the extent of aggregation/precipitation of the gluten polymer, not a direct physical measurement of viscoelastic properties of the gluten complex), respectively. Therefore, Cappelli showed a weak gluten compared to the modern and more productive varieties which, instead, have average values seven times higher. Considering the total carotenoids (YP), a wide range of variability in wholemeal was observed (5.5 µg g-1 to 11.3 µg g-1 DM) with Cappelli and Marco Aurelio presenting the minimum and the maximum values. This confirms the strong selective pressure that has been exerted by breeders to increase the content of the carotenoid pigments in the modern durum wheat varieties [11]. Wholemeal of durum wheat is also a source of dietary fibre. The highest values of IDF were recorded for Sfinge (11.2

g 100g-1 DM), Cappelli (10.9 g 100g-1 DM) e Nadif (10.2 g 100g-1 DM). Regarding the SDF, the highest levels were reported for Cappelli (3.4 g 100g-1 DM) and Kronos (2.9 g 100g-1 DM) and the lowest for Nadif (2.1 g 100g-1 DM). The IDF increases gut transit rate preventing constipation, instead, SDF may be responsible for the reduction in postprandial insulin levels and, consequently, reducing the risk of cardiovascular diseases [12]. Also, the pasting properties were measured using a micro visco-analyzer. The quality attributes of starch-containing products result from the specific gelatinization and retrogradation behavior of starch. In Fig. 3 were reported the results of durum wheat semolina samples after heating a starch-water suspension subjected to a definite temperature interval (30°C-95°C) under constant rotation. Starch, when heated in the presence of excess water, passes from water diffu-

Fig. 3 - Pasting properties of starch in the five durum wheat varieties. Peak Viscosity (maximum viscosity reached during heating), breakdown (difference between peak viscosity and start of cooling), and setback (difference between viscosity at the end of cooling and viscosity at the beginning of heating).

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durum wheat

Fig. 4 - Main antioxidants in wholemeal and semolina flours of the five durum wheat varieties: TPC (µg GaE g-1 DM), TFC (µg catechina g-1 DM), e TPAC (µg g-1 DM). Different letters stand for significant statistical difference (p<0.05).

sion into the granule, which then swells substantially due to hydration of the amorphous phase causing loss of crystallinity and molecular order (gelatinization), and the viscosity rises to a peak viscosity. Marco Aurelio and Nadif varieties showed the highest peak viscosity, indicating that the starch granules in these varieties had the ability to swell more. More swelling of the granules is relating to a higher peak viscosity and a higher starch content. Peak viscosity is correlated with final product quality; indeed, the greater swelling capacity contributes to the increase in volume of the bread but is negatively associated with the texture

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of the noodles, leading to an increase in cooking loss [13]. A breakdown in viscosity is caused by rupture of swollen granules. Lower breakdown viscosities observed in Marco Aurelio and Nadif are related to a decrease in the rate of rupturing of starch granules, confirming their ability to support a higher resistance of starch granules to shear stress. Last phase of the pasting curve corresponds with the cooling stage in which retrogradation is also taking place showing an increase of viscosity [14]. Marco Aurelio showed low setback viscosities indicating low rates of starch retrogradation, thus assuming as a predictors of

Autumn issue 2023 ˙ 41

bread firming behavior during storage. Phenolics and Antioxidant activity of Wholemeal and Semolina Samples Polyphenols are secondary plant metabolites that play a vital role in protecting plants and with a potential human health benefit [15]. Total polyphenol content (TPC), including total flavonoid content (TFC) and total phenolic acids (TPAC) are good contributors to the antioxidant activity of grains (Fig. 4). Although low yield potential, the old variety Cappelli showed the highest levels of TPC and TFC in both wholemeal and semolina, as previously observed by Giocosa et al [16]. Among the modern varieties, Sfinge was high in TPC and TFC in the wholemeal while in semolina the differences were less evident. In our study, the TPAC of both the old variety

Cappelli and the modern Marco Aurelio was about seven-fold higher in wholemeal than in semolina, in line with literature data [14]. Also, the antioxidant activity (TEAC) is considerably higher in wholemeal than semolina as phenolic compounds are concentrated in the outer layers, mainly bran, which are lost during roller-milling (Fig. 5). Cappelli reported the highest value of TEAC both in wholemeal and semolina, while Nadif showed high antioxidant activity in semolina. Correlation among Yield-Related Components, Quality and Phenolic compounds A correlation analysis based on Pearson’s correlation coefficient was computed between all traits to identify highly correlated variables (Fig. 6). In

Fig. 5 - Quantification of the Antioxidant activity (TEAC, µm Trolox equivalent g-1) in wholemeal and semolina flours of the five durum wheat varieties.

42 ˙ Autumn issue 2023

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durum wheat

Fig. 6 - Pearson correlation (positive in green color and negative in red color) between antioxidant compounds (TPC: total phenolic content; TFC: total flavonoid content; TPAC: total phenolic acids), antioxidant activity (TEAC), morphological and qualitative traits. The significance levels are at 0.001, 0.01 and 0.05.

wholemeal, TPC showed significant negative correlation with some qualitative traits (GI and YP). Considering semolina, positive correlations occurred between TPC and PC, and TPC and GC; contrarily, inverse relations were evidenced with some yield-related traits (TKW and width), indicating that yield-related traits are at odds with some phenolics. For length, a negative correlation with TPAC was observed in wholemeal and a positive correlation with TEAC was found in semolina. The data shown so far would require further studies, increasing the panel of varieties to be analyzed.

CONCLUSIONS Although Cappelli is a low-yielding variety with poor gluten quality, it contains substantial levels of phenolic compounds and dietary fibre, particularly soluble dietary fibre, with prebiotic potential. Additionally, Marco Aurelio, which is a

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modern variety with intermediate yield potential, was found to be a good source of bioactive compounds, including total phenolic acids and carotenoids, and better physiochemical properties. Furthermore, the correlations among antioxidants, quality and yield-related traits could give useful indications to researchers in order to include these traits in breeding programs and/ or to valorize selected cultivars in monovarietal supply chain with a good balance between productivity and nutritional/health-promoting quality of foods.

ACKNOWLEDGMENTS The paper includes results obtained within the project entitled “Nobili Cereali”, funded by PSR 2014-2020 Campania Region - Misura 16.1.1 - Azione 2 “Sostegno ai POI”. The open access full text databases were available on https://doi.org/10.3390/plants12061350.

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REFERENCES 1. Graziano S., Marando S., Prandi B., Boukid F., Marmiroli N., Francia E., Pecchioni N., Sforza S., Visioli G., Gullì M. “Technological Quality and Nutritional Value of Two Durum Wheat Varieties Depend on Both Genetic and Environmental Factors”. J. Agric. Food Chem., 67, 2384-2395, 2019. 2. Troccoli A., Borrelli G.M., De Vita P., Fares C., Di Fonzo N. “Durum Wheat Quality: A Multidisciplinary Concept (mini review)”. J. Cereal Sci., 32, 99-113, 2000. 3. Shamloo M., Babawale E.A., Furtado A., Henry R.J., Eck P.K., Jones, P.J.H. “Effects of genotype and temperature on accumulation of plant secondary metabolites in Canadian and Australian wheat grown under controlled environments”. Sci. Rep., 7, 9133, 2017. 4. Saura-Calixto F., Pérez-Jiménez J., Touriño S., Serrano J., Fuguet E., Torres J.L., Goñi I. “Proanthocyanidin metabolites associated with dietary fibre from in vitro colonic fermentation and proanthocyanidin metabolites in human plasma”. Mol. Nutr. Food Res., 54, 939-946, 2010. 5. Laddomada B., Blanco A., Mita G., D’Amico L., Singh R.P., Ammar K., Crossa J., Guzmán C. “Drought and Heat Stress Impacts on Phenolic Acids Accumulation in Durum Wheat Cultivars”. Foods, 10, 2142-202, 2021. 6. Fares C., Menga V., Codianni P., Russo M., Perrone D., Suriano, S., Savino. M., Rascio A. “Phenolic acids variability and grain quality of organically and conventionally fertilized old wheats under a warm climate”. J. Sci. Food Agric., 99, 4615-4623, 2019. 7. Aalami M., Rao U.P., Leelavathi K. “Physicochemical and biochemical characteristics of Indian durum wheat varieties: Relationship to semolina milling and spaghetti making quality”. Food Chem., 102, 9931005, 2007. 8. Suriano S., Iannucci A., Codianni P., Fares C., Russo M., Pecchioni N., Marciello U., Savino M. “Phenolic acids profile, nutritional and phytochemical compounds, antioxi-

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dant properties in colored barley grown in southern Italy”. Food Res. Int., 113, 221233, 2018. 9. Kim D.-O., Jeong S.W., Lee C.Y. “Antioxidant capacity of phenolic phytochemicals from various cultivars of plums”. Food Chem., 81, 321-326, 2003. 10. Ficco D.B.M., Beleggia R., Pecorella I., Giovanniello V., Frenda A.S., De Vita P. “Relationship between Seed Morphological Traits and Ash and Mineral Distribution along the Kernel Using Debranning in Durum Wheats from Different Geographic Sites”. Foods, 9, 1523, 2020. 11. Digesù A., Platani C., Cattivelli L., Mangini G., Blanco A. “Genetic variability in yellow pigment components in cultivated and wild tetraploid wheats”. J. Cereal Sci., 50, 210218, 2009. 12. Ianiro G., Rizzatti G., Napoli M., Matteo M.V., Rinninella E., Mora V., Fanali C.; Leonetti A.; Benedettelli S., Mele, M.C., et al. “A Durum Wheat Variety-Based Product Is Effective in Reducing Symptoms in Patients with NonCeliac Gluten Sensitivity:A Double-Blind Randomized Cross-Over Trial”. Nutrients, 11, 712, 2019. 13. Ruoyu J., Congli C., Lin G., Yang Q., Na J., Lei D., Yanfei W., Liu X., Rui S., Qingjie S. “A review of starch swelling behavior: Its mechanism, determination methods, influencing factors, and influence on food quality”. Carbohydr. Polym., 321, 121260, 2023. 14. Shevkani K., Singh N., Bajaj R., Kaur A. “Wheat starch production, structure, functionality and applications—A review”. Int. J. Food Sci. Technol., 52, 38-58, 2016. 15. Fares C., Platani C., Baiano A., Menga V. “Effect of processing and cooking on phenolic acid profile and antioxidant capacity of durum wheat pasta enriched with debranning fractions of wheat”. Food Chem., 119, 10231029, 2010. 16. Giacosa A., Peroni G., Rondanelli M. “Phytochemical Components and Human Health Effects of Old versus Modern Italian Wheat Varieties: The Case of Durum Wheat Senatore Cappelli”. Nutrients, 14, 2779, 2022.

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cereals Updates on the global cereals and oilseeds market From the September bulletin of the US Department of Agriculture (USDA), it emerges that for 2023/24 global production is forecast down from last year’s record on smaller crops in Australia, Canada, Argentina, and the EU. Global trade is also forecast down as reduced exports for these countries more than offset larger exports for Russia, Kazakhstan, Turkey, and Ukraine. Imports are forecast lower on reduced demand in China, Indonesia, and Morocco. Global consumption is nearly unchanged as declining food, seed, and industrial (FSI) use offsets higher feed and residual use. Global stocks are forecast down, reaching the lowest level since 2015/16, with large declines for China, the EU, Pakistan, Kazakhstan, Russia, and Turkey. The U.S. season-average farm price is unchanged at $7.50 per bushel. Rice For 2023/24 global rice production is forecast lower, with smaller crops in India, Bangladesh, Burma, and Thailand.

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Global consumption is forecast down with reductions for Bangladesh and Vietnam. Imports are forecast down primarily for China, Ghana, and Nigeria. Exports are forecast lower with reductions for India and Burma. For 2022/23 global rice production is up slightly higher with a larger crop in Thailand. Global consumption is up with India more than offsetting reductions in Thailand, the United States, and Vietnam. Exports are down following the ban on India’s non-basmati white milled rice and Burma’s sluggish export pace. Imports are forecast down due to less demand from China and Burkina Faso. Corn For 2023/24 global corn production is forecast higher, with larger production in Ukraine and the United States more than offsetting a cut to the European Union. Forecasts for both global imports and exports are unchanged. The U.S. season-average farm price is unchanged at $4.90 per bushel.

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cereals

For 2022/23 global corn production is raised with increased production in Brazil, Ecuador, and Mexico. Global exports are forecast higher, with stronger exports from Argentina, Brazil, Canada, and Russia. Imports are also higher, with gains for Brazil, China, Egypt, Iran, Mexico, Tunisia and the United States more than offsetting a cut to Saudi Arabia. The U.S. season-average farm price remains unchanged at $6.55 per bushel. Oilseed Global 2023/24 oilseed production is forecast down 2.9 million t to 660.9 million on reduced U.S. soybean, Canada rapeseed, and U.S. and India cotteed crops. Oilseed exports are down 0.5 million t on lower U.S. soybeans and Canada rapeseed outweighing higher Brazil soybeans, Australia rapeseed, and Ukraine sunflowerseed and rapeseed. Global meal production is down primarily on lower soybean crush in Argentina and Pakistan, more than offsetting higher China soybean meal production. Meal stocks are increased 1.4 million t this month, with more than half of the gains due to the addition of China soybean meal stocks to the PSD database, and the rest being predominantly on higher palm kernel and sunflowerseed carryout. Global vegetable oil production is down 0.5 million t on lower olive oil and soybean oil expectations. Global vegetable oil trade is up 0.5 million t mostly on higher Ukraine sunflowerseed oil. The projected U.S. season-average farm price for soybeans is up 20 cents to $12.90 per bushel.

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Global 2022/23 oilseed production is forecast at 630.0 million t, up from August on higher India soybean, Pakistan rapeseed, and Argentina sunflowerseed crops outweighing reductions to Canada rapeseed and Uruguay sunflowerseed. Oilseed exports are up on Brazil soybeans and Canada rapeseed. China soybean imports are up 2.0 million t with lower EU, Thailand, Pakistan, and Iran imports partially offsetting. Oilseed stocks are little changed overall with increases to China soybeans and rapeseed, India soybeans, and Canada rapeseed offsetting reductions to Ukraine sunflowerseed and Brazil soybeans. Global vegetable oil trade is up on increases to Ukraine sunflowerseed oil and Indonesia palm oil. The projected U.S. season-average farm price for soybeans is unchanged at $14.20 per bushel.

Autumn issue 2023 ˙ 47

Targeted mutagenesis improves grain quality and heat resilience in rice Researchers at the University of Arkansas System Division of Agriculture (UADA) showed that by suppressing the activity of a grain-specific vacuolar H+ translocating pyrophosphatase (VPP5), chalk content of the grain could be reduced. Grain chalk is an undesirable trait that impacts milling yield and cooking quality. Heat stress, specifically high nighttime temperature, is a major inducer of chalk, leading to yield losses and market value of rice. Based on the information that higher VPP5 activity leads to higher

chalk content, the researchers by UADA used CRISPR-Cas9 to target promoter elements and suppress VPP5 activity during grain filling stages in rice. The resulting rice (vpp5 lines) showed 7 to 15-fold lower chalk content and improved grain weight. Most importantly, much lower chalk was induced by high nighttime temperature in vpp5 lines. Biochemical and gene expression analysis indicated improved starch biosynthesis and compact packing of starch granules as part of the mechanism.

Contrasting grain chalk content (white, opaque area) in the wild-type Nipponbare and vpp5-suppressed lines grown under control conditions or high nighttime temperature (Photo Source: Vibha Srivastava).

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cereals

Genomic surveillance identifies emerging wheat disease fungus Genomic surveillance could help manage emerging crop diseases and identify traits for developing disease-resistant crops, according to a study conducted by researchers from the University College London (UCL), published on PLOS Biology.

combined genome analyses and laboratory experiments where they determined the susceptibility of wheat varieties to wheat blast fungus, and also of wheat blast to fungicides. From the research it emerges that the recent emergence of wheat blast in Asia

The study highlights the threat to global wheat yields from pests and diseases which can be reduced by more than 20 percent. One of the emerging diseases of wheat crops worldwide is wheat blast, a fungal disease found in three continents. To better understand wheat blast and its origin and genetic makeup, researchers

and Africa was caused by a single clonal lineage of the fungus, with outbreaks in Zambia and Bangladesh originating independently. It was also discovered that wheat varieties carrying the Rmg8 gene were resistant to the fungal infection and that the fungus was sensitive to the fungicide strobilurin.

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Autumn issue 2023 ˙ 49

Resistance genes to wheat diseases cloned Researchers from the King Abdullah University of Science and Technology (KAUST) have cloned the wheat rust resistance genes Lr9 and Sr43 and identified that they encode unusual kinase fusion proteins, providing new options for addressing disease resistance in bread wheat. Wild relatives of wheat are a reservoir of genetic diversity for crop improvement. The Lr9 leaf rust resistance gene was originally identified in a wild goatgrass (Aegilops umbellulata) while the stem rust resistance gene Sr43 came from the

From left: Brande Wulff, Guotai Yu, Yajun Wang, and Simon Krattinger collaborated to reveal new insights into wheat rust resistance. Photo Source: KAUST; Anastasia Serin.

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wild tall wheatgrass (Thinopyrum elongatum). Almost 40 percent of the resistance genes found in bread wheat today were crossed into wheat from wild relatives. Wheat cultivars carrying Lr9 were released in the late 1960s, and Lr9 is still effective in many wheat-growing areas. However, researchers say that this type of breeding can lead to co-introduction of unfavorable versions of other genes from the wild relative, known as “linkage drag.” Researcher Yajun Wang sequenced the genomes of an Lr9-containing bread wheat cultivar and Ae. umbellulata. It turned out that Lr9 had been introduced into wheat along with about 536 other genes from Ae. umbellulata. The process also led to the deletion of a small fragment of the wheat genome containing 87 genes. Two teams led by Simon Krattinger and Brande Wulff cloned Lr9 and Sr43 by generating mutants to compare their sequence to the parent genomes. According to the researchers, the cloned genes can now be used to engineer bread wheat lines without linkage drag and the genes can be combined with other cloned rust resistance genes into multigene stacks for superior and more durable resistance. Cloning Lr9 and Sr43 also revealed that the genes encode unusual kinase fusion proteins which are prominent new players involved in disease resistance in wheat and barley.

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cereals

Chemicals from maize roots influence wheat yield Researchers from the Institute of Plant Sciences (IPS) at the University of Bern have shown that specialized metabolites secreted by maize roots affect the quality of soil and in some fields, this effect increases the yields of wheat planted after maize in the same soil by more than 4%. It has been known from early studies in IPS that benzoxazinoids – natural chemicals which maize plants release through their roots – change the composition of microorganisms in the soil on the roots and therefore influence the growth of

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the subsequent plants that grow in the soil. The study looked at whether plantsoil feedbacks of this kind also occur under realistic agricultural conditions. During a two-year field experiment, two lines of maize were initially grown, only one of which released benzoxazinoids into the soil. Three varieties of winter wheat were then grown on differently conditioned soils. The researchers found that it was possible that the excretion of benzoxazinoids improves germination and increases tillering, growth, and crop yield.

Autumn issue 2023 ˙ 51

Enhanced sorghum for reduce malnutrition Scientists at the Children’s Nutrition Research Center of the USDA’s Agricultural Research Service (ARS) helped develop healthier sorghum varieties containing significant concentrations of provitamin A carotenoids while also increasing mineral absorption to meet the nutritional needs of mothers and children in subSaharan Africa. The new varieties are the product of 20 years of collaborations from scientists with the USDA-ARS, the Arkansas Chil-

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dren’s Nutrition Center (ACNC), North Carolina State University’s (NCSU) Plants for Human Health Institute, and Corteva Agriscience. Sorghum (Sorghum bicolor) provides many dietary benefits, as it is high in protein, fiber, B vitamins, and some micronutrients. But like many other cereal grains, it lacks sufficient vitamin A precursors and key minerals such as iron and zinc. Worse yet, it contains the natural antinutrient compound phytic acid,

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which prevents gastrointestinal absorption of minerals like iron and zinc. “This research — publised on Food and Function — has important implications for people living in sub-Saharan Africa, where sorghum is a culturally significant staple crop and it’s often eaten as a porridge, and is a primary source of dietary carbohydrates — says Michael Dzakovich, a researcher with USDA-ARS Children’s Nutrition Research Center in Houston, Texas —. As a result, mothers and children in sub-Saharan Africa suffer from chronic diseases related to insufficient vitamin A, iron, and zinc intake”. In the study, scientists developed advanced lines of sorghum enhanced with both provitamin A and non-provitamin A carotenoids using trait stacking, a biotechnological technique used in plant breeding for integrating multiple traits at once in a plant. These varieties also contain a more efficient phytase enzyme (a protein that breaks down phytic acid). Scientists wanted to evaluate how effectively carotenoids and minerals would be absorbed from the diet with these new varieties. They tested how different porridge preparations influenced the breakdown of phytic acid and increased the availability of minerals for absorption using a laboratory digestion model that mimics the human digestive system. Fortunately, the team found more positive results with the new varieties: “Porridges made from the lines we developed are capable of delivering 32 times more provitamin A carotenoids than typical sorghum varieties while also providing minerals like zinc and iron. A

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child between the ages of four and eight may easily meet their daily vitamin A requirements with just a couple servings of porridge made from these biofortified lines”, explains Dzakovich. And these sorghum lines also contained high concentrations of lutein and zeaxanthin, carotenoids which are important for eye health and brain development. Future human trials will be needed to confirm that higher mineral bioavailability will not substantially affect the amount of provitamin A carotenoids that can be absorbed.

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Autumn issue 2023 ˙ 53

milling

Effects of particle size on quality characteristics of whole wheat flour Whole wheat flour (WWF) prepared by the direct crushing method preserves all the components of the whole wheat grain. WWF with different particle sizes (180, 150, 125, 106, and 96 mum) was obtained by combining stone milling and particle size sieving technology. In a Chinese study that appeared on Journal of the Science of Food and Agriculture, the effects of particle size on the proximate composition, farinograph,

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pasting, thermal, and functional properties, starch microstructure, and Fouriertransform infrared (FTIR) spectroscopy of stone-milled WWF were investigated. The smaller the particle size of WWF, the higher the damaged starch content. The water absorption, degree of softening, pasting temperature, solubility, and syneresis of WWF increased as the particle size decreased, whereas the peak viscosity, final viscosity, swelling power, water holding capacity, and enthalpy of gelatinization decreased. The scanning electron microscope micrographs revealed that the larger the particle size of WWF, the denser the distribution of starch granules. The beta-sheet and beta-turn contents of WWF with particle size 180mum were the highest, reaching up to 33.85% and 39.79%, respectively. The particle size exerted influence on the quality characteristics of stonemilled WWF, and the overall properties of WWF were better at medium particle size.

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milling

Milling and differential sieving to diversify flour functionality In a Canadian study published on Food Research International, pulse (pea, lentil) and cereal (barley, oats) seeds were firstly milled into whole flours, which were then sieved into coarse and fine flours. The particle sizes of the three generated flour streams followed a descending order of coarse>whole>fine, consistent with the observation under scanning electron microscopy (SEM). Among the four crops, the three flour streams showed the same rank order of fine>whole>coarse in starch and damaged-starch contents but the opposite order in ash and total dietary fiber contents. Thus, those functional properties closely related to starch occurring in flour, such as L* (brightness), starch gelatinization enthalpy change (DELTAH), and gel hardness, followed the same order of fine>whole>coarse. By contrast, protein contents of the three flour streams did not vary in pea and lentil but showed a trend of coarse>whole>fine in barley and oats, which could partially explain generally comparable foaming and emulsifying properties of the three streams of pulse flours as well as an order of coarse > whole > fine in oilbinding capacity (OBC) of cereal flours, respectively. The different particle sizes and chemical compositions of the three flour streams only resulted in a descending order of fine>whole>coarse in the

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pasting viscosities of the pulse flours but did not lead to such a clear trend in the cereal flours, which could be partly attributable to the different mi-

croscopic structures of the pulse and cereal seeds and their corresponding flours. The research clearly demonstrated that particle size, chemical composition, and microscopic structure were important variables determining the specific techno-functional properties of pulse and cereal flours.

Autumn issue 2023 ˙ 55

Ball milling alters the extractability and colloidal state of oat proteins Oat protein must be extractable to play a functional role in liquid and semi-solid foods. Also relevant in this context is the colloidal state of the extracted oat protein, which is however rarely considered. In a work carried out by researchers from Belgium and published on Journal of Ce-

DOW, increasing the applied centrifugal force after extraction led to a decreased protein extractability. Thus, a fraction of proteins-mainly 12S globulins as revealed by chromatography-remained in suspension at lower centrifugal force but precipitated at higher centrifugal force.

real Science, the impact of ball milling of defatted oat whole meal (DOW) on its protein extractability, composition and colloidal state in water, in a 1.0 M NaCl solution and in a medium at pH 9.0 was investigated. Overall, ball milling caused a decrease in DOW particle size and an increase in protein extractability, i.e. the protein recovery in the supernatant after extraction and centrifugation. Interestingly, for both control and ball milled

This effect was more pronounced for ball milled DOW. The results indicate that part of the 12S globulins in oat protein extracts, especially after prior ball milling, occur as protein aggregates. In conclusion, ball milling and altered centrifugation conditions after extraction can result in oat extracts with pronounced differences in protein level, composition and colloidal state.

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milling

Phage biocontrol reduces contamination of wheat Contamination of wheat flours with Shiga toxin-producing E. coli (STEC) is a concern for the milling industry. Millingspecific interventions are needed to address this food safety hazard. The objectives of an American study published in Journal of Food Protection were to determine the efficacy of bacteriophage treatment in reducing wheat STEC contamination during tempering, and assess its effects on flour milling and baking quality. Bacteriophage solutions were prepared by mixing sterile water with the bacteriophage treatment at the following levels: 1x106 (0.1%), 2.5x106 (0.25%), 5x106 (0.5%), 1x107 (1.0%), and

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1x108 (10%) PFU/g wheat dosage. Sterile water (0%) was used as the control. Predried wheat grains were inoculated with STEC (O121 and O26) at 5.0 and 6.0 log CFU/g to restore its original moisture content followed by resting for 24 h. Inoculated grains were then tempered (16% moisture, 24 h) using the prepared bacteriophage solutions. Grains were sampled at 0.5, 1, 2, 6, 12, 18, and 24 h during tempering to determine STEC concentration. The effects of the phage solutions on the flour milling and baking quality were also tested. Tempering time, bacteriophage dose, and their interaction had significant effects on

Autumn issue 2023 ˙ 57

phage efficacy (P<0.05), with better reductions observed at longer tempering times and higher bacteriophage doses. The use of phage solutions reduced (P<0.05) wheat STEC concentration after tempering, with the 10% treatment (3.2 logs) achieving ahigher reduction than the 1% (2.4 logs) treatment under similar phage preparation. Phage tempering (including at the highest concentration

examined, i.e., 10%) produced wheat flours with comparable quality to the control. Phage-treated wheat flour resulted in breads with finer crumb structure, and comparable texture compared to the control. Phage tempering is a viable intervention for wheat milling as it reduced STEC loads of wheat with no detrimental effects to flour milling and baking quality.

Bran starch in different particle size wheat bran In a Chinese research that appeared in Food Chemistry, the multi-scale (granular, molecular, crystalline, lamellar and helical) structure and diges-

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tive property of starch isolated from wheat bran of different particle size, including plant scale (1110 mum), tissue scale (235 mum, 83 mum) and cell scale (19 mum), were investigated and compared with wheat flour starch. Bran milling modified bran starch to varying degrees. Tissue-scale milling of bran reduced the granule size of bran starch, but did not modify its molecular, lamellar, crystalline and helical structure. However, cell-scale milling caused significant destruction of crystalline regions and double helix, and increase in starch digestibility. In addition, compared to wheat flour starch, wheat bran starch had more resistant starch and lower digestibility, which were correlated with its thinner lamellas, more double helix proportion and compact fractal. The study highlights the effect of supramolecular structure on bran starch digestibility and contributes to the application of bran starch.

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milling

Bulk and flow characteristics of pulse flours Studies on the bulk and dynamic flow properties of pulse flours, which are crucial for adequate handling and processing, are scarce. An US study published in Journal of Food Engineering evaluated the flow properties of yellow pea, lentil, and chickpea flours and compare them with wheat flour. Pulse flours of different particle sizes were produced using a laboratory roller mill through adjusting the settings of the roll gap opening and sieve arrangement and employing 75, 150, and 200 mµm bottom sieves for small, medium, and large-sized flours, respectively. The flour flow properties were analyzed using a Hosokawa powder tester and FT4 powder rheometer. Chickpea flours had the lowest bulk density and the highest aera-

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tion ratio and were more compressible and cohesive among all the pulse flours and wheat flour. The small-sized flour for each pulse grain was more cohesive than the large-sized flours. For nearly all tests, chickpea and small-sized yellow pea flours were characterized as non-flowing powders, while medium and large-sized lentil flours showed good flow properties comparable to wheat flour. Overall, pulse flours had lower bulk density and were classified as poor flowing flours compared to wheat flour. The production of small-sized pulse flours is not recommended because of their low bulk density, high compressibility, and poor flow properties. Adjustments to equipment will be necessary for the incorporation of pulse flours into modern industrial platforms.

Autumn issue 2023 ˙ 59

feedstuff Nutritional evaluation of soybean meals varying in particle size US researchers published in Poultry Science journal a work with the aim to evaluate the effect of varying soybean meal (SBM) particle sizes on nutritional value of the SBM. Seven samples of dehulled solvent-extracted SBM from the same batch were ground to varying mean particles of <386, 466, 809, 1,174, 1,577, 2,026, and 2,321 mum. Two precision-fed rooster assays (crop intubation with 25 g of SBM followed by 48 h total excreta collection) were performed to determine TMEn and standardized amino acid (AA) digestibil-

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ity. There were no differences for TMEn among SBM samples, and there was also no consistent effect of particle size on standardized AA digestibility. In addition to the 2 precision-fed rooster assays, a 21 d broiler chick trial was conducted using corn-SBM based diets using 4 diets that differed only in the mean particle size of SBM (466, 809, 1,174, or 1,577 mum), being fed from 2 to 23 d of age. Chicks fed diets containing 809 or 1,174 mum SBM had increased (P<0.05) weight gain compared with chicks fed the diet containing 466 mum SBM, and chicks fed diets containing 1,174 or 1,577 mum SBM had increased (P<0.05) feed efficiency compared with chicks fed the diet containing 466 mum SBM. The diet containing 466 mum SBM yielded the highest (P<0.05) AMEn and total tract P retention. Ileal P digestibility and standardized AA digestibilities did not differ among treatments. Relative gizzard weight (percent of body weight) was increased (P<0.05) by the 2 largest SBM particle sizes. The results from these 3 experiments showed that increasing SBM particle size may be beneficial to broiler growth performance and may increase gizzard size but had no consistent effect on ME, AA digestibility, or P digestibility/retention.

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feedstuff

Linseed cake supplementation on cows’ milk The aim of a Polish study published in Animals journal was to determine the effect of linseed cake supplementation during the winter period as a factor influencing the level of some bioactive components (milk composition, fatty-acid profile, and fat-soluble vitamins) in the milk fat fraction in cows kept on an organic farm. Forty multiparous (second and third lactation) Holstein-Friesian cows were selected that had 81±12 days in milk and produced 15.08±1.20kg of milk/day. Two groups were created for the experiment: control (CTL; n=20) and experimental (LC; n=20). The experiment was divided into two periods: an initial period lasting 7 days in which the experimental group was habituated to the new supplement in their diet; the proper experimental

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phase, lasting 6 weeks, in which the cows in the experimental group received a daily dose of linseed cake (300g/day/ cow). Linseed cake supplementation had a positive impact on the levels of bioactive components (fatty-acid profile and fat-soluble vitamins) in the milk fat fraction. At the end of the trial, the concentration of C18:2 cis9 trans11, C18:1 trans11, alpha-retinol, alpha-tocopherol, and total antioxidant status increased 1.59-, 1.94-, 3.12-, 3.38-, and 3.09-fold relative to the control levels. The use of linseed cake in winter on organic farms makes it possible to increase the antioxidant potential of milk, thereby eliminating the disparity in the quality of milk from the summer season compared to the winter season.

Autumn issue 2023 ˙ 61

Effects of bacteria-fermented herbal combinations on growth in the pigs Korean researchers carried out a work to study the effects of dietary supplementation with 2 fermented herb combinations on growth performance, immunity, meat composition and, oxidative stability of grower-finisher pigs. The herb combinations were: fermented pomegranate peel extract, Gingko biloba leaf and licorice root

(FPGBL) and fermented pomegranate peel extract, green tea and licorice root (FPGTL). A 2-step fermentation of the herb combinations was carried out with Lactobacillus plantarum and Saccharomyces cerevisiae. A total of 90 male pigs (initial body weight=39.32±1.20 kg) were randomly assigned to 3 treatments (control, 0.4% FPGBL, or 0.4% FPGTL) with 5 replicates per treatment and 6 pigs per pen for 10 weeks. In order to perform car-

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cass grading and meat analyses, 10 pigs per treatments (2/replication) that are close to pen average weight were selected and slaughtered. Treatment means were compared by orthogonal contrasts (Control vs. FPGBL + FPGTL or FPGBL vs. FPGTL). Supplemental FPGBL or FPGTL resulted in reduced feed intake (P<0.001) and increased gain to feed (P=0.028) without affecting the weight gain of pigs. Dietary FPGTL increased serum IgG, IgM, and IgA concentrations (P<0.05). The backfat thickness was reduced (P=0.024), whereas the carcass grade and lean production were greater (P<0.05) in response to FPGBL and FPGTL supplementation. Supplemental FPGBL and FPGTL increased the moisture, while reduced the ether extract in longissimus muscle of pig (P<0.05). Contrary, lower cholesterol was found only in the longissimus muscle of FPGTL supplemented pigs (P=0.008). Dietary supplementations reduced the saturated fatty acid (SFA) (P=0.019), while increased the monounsaturated fatty acid and n-3 poly unsaturated fatty acid (PUFA) contents in longissimus muscle (P<0.001). Conversely, the total PUFA, n-6 PUFA, PUFA/SFA, and n-6/n-3 PUFA was lower in the longissimus muscle as a result of both supplementation (P<0.05). The TBARS and pH value was lower only in the FPGBL supplemented pig meat than the control fed pig for the entire period (P<0.05). During the third week, both the supplemented treat-

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feedstuff

ment reduced the concentrations of aerobic plate count and lactic acid bacteria in meat (P<0.05). In conclusion, these results published in Livestock Science journal indicate the

feasibility of using FPGBL and FPGTL as feed additives for grower-finisher pigs to improve meat nutritive quality and oxidative stability without any negative effects on weight gain.

Optimal concentration of metabolizable energy for growth performance of broiler The formulation of diets that adequately meet energy requirements in the different phases of broiler chicken production is of the utmost importance. The objective of a of a Brazilian study appearing in Livestock Science journal was to determine the optimal content of metabolizable energy (ME) for broiler in various production phases using different statistical models. A total of 900 animals were assigned to 5 treatments with 9 replicates of 20 broiler each from 21 to 42 d of age in a completely randomized design. Experimental diets were based on corn and soybean meal and formulated to meet the nutritional requirements of broiler, except for ME requirements. Dietary treatments consisted of 5 pelleted/crushed diets with increasing levels of ME: T1 to T5 (2,850 to 3,250 kcal/kg), divided into grower (21 to 35 d) and finisher (35 to 42 d) phases. Feed intake (FI), body weight gain (BWG), feed conversion ratio (FCR), total energy intake, efficiency of energy use for BWG, and carcass and cuts yields were determined. The ideal ME content for best FCR was determined with the use of quadratic polynomial (QP), segmented, and linear response plateau models (LRP). In all evaluated periods,

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BWG was not influenced by ME, whereas FI and FCR decreased with increasing ME. Total energy intake increased and the energy use efficiency for BWG decreased with greater ME (P<0.05). Neither carcass nor cuts yields were influenced by dietary ME. The ideal dietary ME content differed between statistical models. In conclusion, based on FCR results, the QP regression model presented the best fit of the data in the grower phase, indicating an optimal content of metabolizable energy for feed conversion of 3,264 kcal/kg, whereas LRP presented the best data adjustment in the finisher phase, indicating 3,224 kcal/kg of ME as optimal.

Autumn issue 2023 ˙ 63

Olive cake in beef diet Agro-industrial by-products incorporated into livestock feed formulations can positively impact feed costs and promote a circular bio-economy. Italy produces significant amounts of olive cake (OC), a by-product of olive oil extraction, with the potential for incorporation into bovine diets. However, information on its effects on endocrine responses in growing beef calves is lacking. In a study of the University of Milan published in Animals journal, forty-eight Limousines randomly allocated to dietary treatment (control or 10%-OC or 15%-OC inclusion) were segregated according to sex and body weight. Serum concentrations of TSH, thyroid hormones, and corti-

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sol were measured on day 0, day 56, and at the end of the trial on day 147. Circulating TSH, total (T3, T4) and free (fT3, fT4) iodothyronines, and cortisol concentrations were all within the normal physiological ranges, with no significant effect imparted by diet. The cortisol, T3, T4, and fT4 registered on day 147 were higher than those of day 56, and cortisol was higher in heifers than bulls. Final body weight was positively correlated with TSH and T3 and negatively with cortisol concentration. The results suggest that the inclusion of OC at levels up to 15% in growing/finishing beef diets had no adverse effects on the calves’ thyroid and cortical status.

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feedstuff

Phenolic profile in milk obtained by ewes fed grape pomace The aim of a work of the University of Teramo published in Biomolecules journal was to evaluate if the use of grape pomace (GP) in the feeding of dairy ewes can improve the content of phenolic compounds (PCs) in the milk and affect the anti-inflammatory and antioxidative status of the milk. 46 ewes were randomly assigned to two groups of 23 animals each: a control group (Ctrl) that received a standard diet and an experimental group (GP+), whose diet was been formulated with 10% GP on a dry matter (DM) basis. At the end of the 60 days of the trial, from 10 ewes selected from each group, individual milk samples were collected and analyzed for the identification and the quantification of phenolic compounds through an high-performance liquid chromatography system, and milk anti-inflammatory

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and antioxidative status were evaluated by enzyme-linked immunosorbent assay, determining the activity of GPx and CAT and the levels of IL-1 and TNFalpha. In addition, gelatinolytic activity of Type IV collagenases (MMP-2/MMP-9) was evaluated by the fluorometric method and zymographic approach. The results obtained showed that the diet with GP affects the phenolic profile of milk, inducing milk enrichment of phenolic compounds without having a significant impact on milk antioxidant and inflammatory status. However, a lower activity of MMP-9 was found in GP+ milk. The use of the molecular docking approach showed the ability of luteolin to approach the catalytic pocket of the enzyme, interfering with the recruitment of the substrate, and therefore, slowing down their hydrolytic activity.

Autumn issue 2023 ˙ 65

pasta

Changes in physico-chemical properties of durum wheat Pasta is simply made from durum wheat semolina and water, through a succession of unitary operations. The changes of the interactions between durum

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wheat constituents and water molecules under different water content conditions provide information on the mechanisms involving wheat constituents and induced by the successive unitary operations. The aim of a French work published on Journal of Cereal Science is to describe the interactions between durum wheat constituents and water molecules in durum wheat semolina, dry pasta, and cooked pasta under different water content conditions using complementary analytical methods at different observation scales. Selected products were investigated by measurements of gelatinization endotherms by DSC, viscosity curves of a suspension by RVA, proton mobility by NMR, and molecular interactions by ATR-FTIR spectroscopy. The measured values describing the interactions between wheat constituents and water molecules are sensitive to changes induced by the process.

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pasta

Assessment of the suitability of millet In temperate climate zones such as Switzerland, wheat is exposed to increasing heat and water stress due to climate change. Millet is a promising alternative crop with a high heat resistance and the additional benefit of being glutenfree. However, the market for organic Swiss millet within Switzerland is saturated with the current product portfolio of flakes or dehulled millet. Therefore, novel end products with a high millet content, such as pasta, could play a key role in increasing consumer demand. Against this background, in a Swiss

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research published on Applied Food Research the suitability of the millet (Panicum miliaceum L.) variety Alba for producing spaghetti was investigated. To optimize the quality of the millet spaghetti, different pre-treatments and recipes were tested, i.e., hull particles were sieved out of the flours and blends with other gluten-free and gluten-containing flours were tested. The best types of spaghetti were subject to sensory testing, and the color and texture were both quantified. In addition, nutritional quality was assessed. The

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analytical results showed that a firmness comparable to durum spaghetti was reached for pure millet, 50% millet mixed with 50% corn and rice flour (95:5), and 15% millet mixed with 85% durum wheat. The brownish appearance, rough surface, and nutty flavor of the spaghetti made from millet was

popular among consumers with a dietconscious lifestyle. The millet pasta had a high content of iron, zinc and dietary fiber. Since the production processes were able to be implemented in industry without major additional costs, implementation in the market seems feasible.

Degradation of starch in pasta extruded at low temperatures The structural deformation of starch during pasta extrusion leads to varied effects on pasta quality. In an Australian study published on Food Chemistry, the impact of strength

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was investigated the impact of shearing force on the starch structure of pasta and pasta quality by varying the screw speed (100, 300, 500 and 600 rpm) with a temperature range of 25° to 50°C in increments of 5°C, from the feeding zone to the die zone. The higher screw speeds were associated with more specific mechanical energy input (157, 319, 440, and 531 kJ/kg for pasta produced at 100, 300, 500 and 600 rpm, respectively), resulting in a lower pasting viscosity (1084, 813, 522 and 480 mPa. S for pasta produced at 100, 300, 500 and 600 rpm, respectively) in the pasta due to the loss of starch molecular order and crystallinity. Size-exclusion chromatography revealed that pasta produced at 600 rpm screw speed had a lower amylopectin size distribution which indicated molecular breakdown during extrusion. Pasta produced at 600 rpm had higher in vitro starch hydrolysis (both raw and cooked) than the pasta made at 100 rpm.

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pasta

Ultrasound-assisted dough processing As there are some problems with the traditional noodle processing technology, a vibrating plate-type ultrasonic device designed in laboratory was applied to dough processing, and the effects of ultrasonic time and power as well as dough pressure and thickness on the quality of fresh noodles were investigated by texture analyzer, scanning electron microscopy (SEM) and comprehensive weighted score method. In a Chinese study published on Food Science, China, the improving effect was evaluated: the results indicated that ultrasonic treatment had a significant effect on improving the quality of fresh noodles. The highest comprehensive weighted score was observed at ultrasonic time of 30s, ultrasonic power of

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330W, dough pressure of 94.0Pa and dough thickness of 3 mm. Compared with the control group, the elasticity and hardness of fresh noodles were increased by 19.5% and decreased by 18.1%. SEM showed that the cross section of fresh wet noodles treated by ultrasound exhibited a more complete and denser network structure, with smaller pore size and porosity. In addition, the starch granules were more uniformly and tightly wrapped in the gluten network structure, suggesting that ultrasonic treatment can contribute to a more stable and denser gluten network. Overall, ultrasonic-assisted dough processing technology can significantly improve the quality of fresh noodles.

Autumn issue 2023 ˙ 69

Influence of conservation agriculture on pasta quality There is a growing interest in the Mediterranean regions to switch to conservation agriculture (CA) to address climate change and soil deterioration issues. A Tunisian study published on Agriculture journal considered the quality of the supply chain, from the raw material (durum wheat grain) to the ready-to-sell product (spaghetti), under long-term CA, and using two varieties over two years of study. The study aims to investigate the impact of two soil management systems (SM) (CA after 10/11 (since 2009-2010) years

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switching vs. conventional tillage (CT)) on grain quality, dough texture profile, and pasta quality of two Tunisian durum wheat varieties (Karim and Monastir) in a 2-year-long experiment (2019 and 2020). The results showed that the SM had a significant impact on the grain quality in both years in terms of protein content and wet gluten, which were lower under CA (11.92% vs. 11.15% for protein content) and (18.75% vs. 17.68% for wet gluten) in the wet year. These parameters increased in the dry year but they were

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pasta

higher under CA (15.70% vs. 14.42±0.94% for protein content) and (26.00% vs. 23.20% for wet gluten). Results have affected the dough quality (springiness, chewiness, and cohesiveness) and pasta cooking time and decreased the pasta cooking loss and water absorption index. In terms of the variety (V) factor, “Karim” variety in the dry year had a higher protein content and better dough quality than “Monastir” variety, and it reduced the pasta cooking time. In ad-

dition, the pasta yellow index (b*) from grains grown under CA was always higher than those in the CT system (23.99 vs. 19.72% and 25.24 vs. 22.19% in 2019 and 2020). The interaction between SM and V was significant in both years only for the dough hardness and pasta b* parameters. In conclusion, long-term CA may be a crucial solution in the dry season to promote food quality and achieve sustainable agriculture goals.

Iodo-disinfection by product formation when cooking with iodized table salt US researchers founded that chloramine residues in tap water can react with iodide in table salt and organic matter in paste to form iodinated disinfection byproducts (I-DBPs). While naturally occurring iodide in source waters is known to react with chloramine and dissolved organic carbon (e.g., humic acid) during the treatment of drinking water, this is the first study to investigate I-DBP formation from cooking real food with iodized table salt and chloraminated tap water. Matrix effects from the pasta posed an analytical challenge, necessitating the development of a new method for sensitive and reproducible measurements. The optimized method utilized sample cleanup with Captiva EMR-Lipid sorbent, extraction with ethyl acetate, standard addition calibration, and analysis using gas chromatography (GC)-mass spec-

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trometry (MS) /MS. Using this method, 7 I-DBPs, including 6 iodo-trihalomethanes (I-THMs) and iodoacetonitrile, were detected when iodized table salt was used to cook pasta, while no I-DBPs were formed with Kosher or Himalayan salts. Total I-THM levels of 11.1 ng/g in pasta combined with cooking water were

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measured, with triiodomethane and chlorodiiodomethane dominant, at 6.7 and 1.3 ng/g, respectively. Calculated cytotoxicity and genotoxicity of I-THMs for the pasta with cooking water were 126-and 18-fold, respectively, compared to the corresponding chloraminated tap water. However, when the cooked pasta was separated (strained) from the pasta water, chlorodiiodomethane was the

dominant I-THM, and lower levels of total I-THMs (retaining 30% of the I-THMs) and calculated toxicity were observed. This study published in Environmental Science & Technology journal highlights an overlooked source of exposure to toxic I-DBPs. At the same time, the formation of I-DBPs can be avoided by boiling the pasta without a lid and adding iodized salt after cooking.

Physical quality of gluten-free pasta made with amaranth The development and investigation of the quality parameters of fresh glutenfree pasta made from amaranth was the subject of a German study published on Food Science & Nutrition journal. Different doughs (amaranth flour: water 1:2, 1:4, 1:6, 1:8, 1:10) were heat-treated and sodium alginate (1.0 and 1.5%) was added. The pasta was produced by extrusion into a 0.1 M calcium L-lactate pentahydrate-containing bath. Both the

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dough and the pasta were examined. The doughs for its viscosity properties, water content, and color and the pasta for its firmness, color, water content, water absorption, cooking loss, and swelling index. The pasta was cooked for 5, 10, and 15 min for the cooking quality study. A higher alginate content of 1.5% and a higher proportion of amaranth flour resulted in a difference in color, water content, and shear-dependent viscosity of the dough (p<.001). It was also found that both doughs with amaranth flour-water content of 1:2 and 1:10 had effects on processing properties and pasta quality, especially on firmness, swelling index, and cooking loss. For the doughs with a 1:2 ratio, the high flour content resulted in soft pasta, and for the doughs with a 1:10 ratio, the highwater content resulted in firm pasta with a smooth, watery surface. Overall, cooking loss, swelling index, and water absorption were low for the pasta with 1.5% alginate. Even with cooking times of 15min, the pasta retained its shape.

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Leader in systems for handling and storing fragile granular products for the food and non-food industry.

OUR SYSTEMS ARE WORKING IN OVER 85 COUNTRIES, WITH MORE THAN 22 000 MACHINES AND 2 500 SILO BINS. EVERY YEAR WE STORE AND MOVE 30% OF THE WORLD’S SHORT-CUT PASTA PRODUCTION.

1990: Rummo placed its trust in the expertise of the Cusinato and business began with the installation of the first short pasta storage plant. 2008: Rummo renewed his trust and doubled the plant. 2022: A new system with monobloc stainless steel silos was supplied. Silos that guarantee very high levels of hygiene with internal walls free of gaps to minimise product contamination risk and allow faster cleaning times.

www.cusinato.com Via M. Pelmo, 8/11 - 35018 San Martino di Lupari (PD) IT Tel. +39 049 9440146 - info@cusinato.com

INNOVATIVE CONVEYING AND STORAGE TECHNOLOGIES

bread Impact of starter culture on biochemical properties of sourdough bread Interest in whole grain and sourdough bread products is growing. A US study published in Food Bioscience journal was carried out to evaluate the effect of different starter cultures and stone mill

settings on the nutritional attributes of sourdough bread. Using a stone mill, a blend of three hard red spring wheat varieties was ground into whole-grain flour. Three different gap settings and two differ-

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ent rotation speed values were used to produce flour samples with six different treatments, and six flour samples were used to make sourdough bread with two different starter cultures. The experimental design was a randomized complete block design with a factorial arrangement. Differences (p<0.05) were observed in dietary fiber content, arabinoxylan content, total starch content, and protein digestibility between sourdough bread made with rye and wheat starter cultures. Higher protein digestibility values were observed for most of the sourdough samples with the rye starter culture compared to the wheat starter culture. In addition, the protein digestibility showed a strong negative correlation (r=-0.85) with the coarse particles and a positive correlation (r=0.70) with the fine particle size fraction. Results demonstrated that selected starter cultures and the raw material with the desired particle size could improve sourdough bread’s nutritional attributes and potential application in the baking industry.

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bread

Effects of freeze-thaw cycles on the rheological properties The effects of repeated freeze-thaw cycles on yeasted and non-yeasted frozen bread doughs were investigated by a series of fundamental rheological tests, including small stress amplitude oscillatory test, shear creep-recovery, and uniaxial and planar extensional tests. Results of an American research published on the Journal of Cereal Science showed that yeasted and non-yeasted doughs tested under both shear and extension using small and large deformations were rheologically different. Yeasted dough exhibited higher storage modulus (G’) as measured by the small stress amplitude oscillatory test and lower compliance measured in creep recovery tests. The effects of freeze-thaw cycles were displayed in non-yeasted doughs, especially in large deforma-

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tions rheological tests. Resistance to deformation of non-yeasted dough was altered by freeze-thaw cycles, indicated by creep recovery tests conducted under 500 Pa creep stress. The extension failure stress of non-yeasted dough was affected by freeze-thaw cycles, indicated by uniaxial and planar extensional tests. The negative impact of freeze-thaw cycles in yeasted doughs was more pronounced for dough examined with extensional tests. This was revealed by a decreased strain hardening behavior of doughs after freeze-thaw cycles when tested by uniaxial and planar extensional tests. Large deformation tests, particularly under extensional deformations can assist in the understanding of the freeze-thaw impact on dough matrices.

Autumn issue 2023 ˙ 75

A novel kneading method for improving the quality of bread In a Chinese study published in the Journal of Cereal Science, a new kneading method was proposed to improve the quality of whole wheat dough and bread. In the new kneading process, bran was added after the refined flour was mixed with water. LF-NMR results showed that the proportion of bound water increased by 0.98%, and the proportion of immobilized water decreased by 1.06% with the new kneading process; also, the dough dynamic rheological properties showed that G’ and G increased. Besides, the

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content of sulfur-hydrogen bonds (SH) decreased by 39.41%, and the content of disulfide bonds (SS) increased by 16.95%. In addition, significant improvements in bread’s specific volume (from 3.19 mL/g to 3.43 mL/g) and texture properties (hardness, springiness, cohesiveness, chewiness, and resilience). Using the new kneading method could allow the gluten to combine with water and improve the gluten network, which improves the quality of whole wheat dough and bread.

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bread

Investigation of the effect of oil added to frozen wheat dough Freezing wheat dough has benefits in reducing baking costs and time, but bread baked from frozen dough has a smaller loaf, coarser crumb, and harder crust than bread baked from fresh dough. In

ity of the bread baked after freezing and thawing were examined. Quality change was investigated for four types of frozen dough made from four fats with different triacylglycerol constituent fatty acids.

addition to the preservation process, the ingredients added to frozen dough have a positive impact on the quality of frozen dough. In a Japanese study published in the Journal of the Journal of the Japanese Society for Food Science and Technology, the effects of the addition of oil on the physical properties of frozen dough and the qual-

Frozen dough with added soybean oil and grapeseed oil had a thicker crumb skeleton after baking. In addition, the frozen dough with soybean oil showed less stretchiness and more protein conglutination. The ratio of unsaturated fatty acids in the oil tended to adjust the extensibility of the frozen dough and alter the crumb skeleton of the baked bread.

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Autumn issue 2023 ˙ 77

Effects of a plant-based additive on the properties of flour and dough during fermentation To ensure a balanced diet, bakers use plant-based raw materials with a high nutritional value which affect the properties of flour and dough. The aim of a Russian research published in Food Processing: Techniques and Technology was to study the effects of a complex additive based on plant components on wheat flour’s amylolytic activity and gas-forming ability, as well as on the dough’s rise and gas-retaining ability during fermentation. The study objects included premium wheat flour, a water-flour suspension, and wheat dough with a complex additive (at concentrations of 10,16, and 22% by weight of flour mixtures). The additive contained whole wheat flour, crushed sprouted spelt, powdered pumpkin seeds, oyster mushrooms, and gooseberries at a ratio of 56.3:25.0:17.2:0.9:0.6.

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An amylograph-E was used to study the viscosity of the water-flour suspension during heating, an ICHP-1-2 apparatus measured the falling number, and an F4 rheofermentometer assessed the flour’s gas-forming ability and the dough’s rise and gas-retaining ability. The complex additive improved the enzymatic activity of the flour, increased the dough rise by an average of 8.4 mm, and reduced the fermentation time needed to reach the maximum height by an average of 17.8%, compared to the control. The total volume of carbon dioxide, as well as the volumes of lost and retained carbon dioxide, increased by an average of 35.8, 99.7, and 26.9% compared to the control. The optimal concentration of the complex additive introduced into premium wheat flour was 16%, at which the dough rose to its maximum height and had the longest porosity time. To obtain high-quality products with this concentration of the additive, the total time of dough fermentation and proofing should be reduced by 17.8% compared to the unfortified dough. The results can be used in the production of bakery products from premium wheat flour fortified with the complex additive based on plant components. During the process, it is important to determine the duration of dough maturation and reduce the total time of dough fermentation and proofing depending on the concentration of the additive.

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company profile Cimas: the family company that has invested in innovation for over a hundred years Cimas was born from the intuitions of its founder Giuseppe Laurenzi, who in 1840 in the Perugino countryside, together with his son Vittorio, began designing and building agricultural equipment (plows, harrows, wagons...). In a short time the great capabilities and the strong dedication to the work earned the then “Premiata factory of agricultural tools Giuseppe Laurenzi and son

From left, Marco Nataloni, Genni Laurenzi and Mattia Nataloni (Cimas).

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Vittorio” important honors, such as the Bronze Medal at the Rome Competition in 1876 (still exhibited in the Perugia headquarters). The manufacturing of agricultural tools continued for several decades and the baton was passed from generation to generation until the 1950s, a decade in which a turning point occurred: “The award-winning Laurenzi agricultural tool factory” began to produce machinery for feed mills (hammer mills, mixers, conveyors), allowing the expansion to take the name of “Officine Meccaniche Laurenzi”. In this period the fourth generational transition takes place: Giuseppe Puccio Laurenzi (great-grandson of the founder) starts an industrial production of systems for drying, storing, grinding and mixing cereals. At the beginning of the ‘70s he founded the new company: Cimas (Construction of Silos Feed Plants). In the same period, after having already built two metalworking workshops, he built the company’s current Italian headquarters, creating a factory of over 5 thousand covered m2 and giving life to the industrial area of Ponte Felcino, Pg, Italy.

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company profile

Thanks to the great skills of Giuseppe Puccio Laurenzi, Cimas transformed from a small workshop into a large industry, increasingly established in its sector. Today the baton is in the hands of the fifth and sixth generations: Genni Laurenzi (daughter of Giuseppe Puccio Laurenzi) is the current CEO, Mattia and Marco Nataloni, two of the four sons, respectively hold a commercial and administrative role. In 2003 the company created Cimas Industrie S.a.r.l. in the industrial development district of Bizerte, Tunisia, with the aim of having an operational tool capable of guarantee skills and services to those market areas characterized by a high growth rate in the agriculture and livestock sector. Cimas today With a workforce of around 100 collaborators including internal workers in the production departments and monitoring staff, the Group closed 2022 with a turnover of around 14 million euros. Current forecast data for 2023 and beyond sees an increase in volumes of 10-15% per year. Cimas’ reference market place is Algeria and North Africa in general (Morocco, Tunisia, Libya, Egypt), as well as countries like Russia, North Korea, Iran, Romania, Poland, Greece and Switzerland. In July, a 100,000 t storage plant, the company’s flagship, was delivered in Annaba, Algeria. And in Romania in Krakow, Cimas inaugurated a new feed mill at Agroland Business System, with a production capacity of 20-25 t/h in flour and 6-7 t/h in pellets. An investment for Parten of over 20 million lei. Cimas is also present

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Plant Algeria, Annaba: storage capacity 100,000 t (Cimas).

in sub-Saharan countries, with a stable presence in Senegal, Sudan, Cameroon, Ethiopia, Zimbabwe, Congo and Ivory Coast. Thanks to a team that today embodies competence and dynamism of Made in Italy production, today the company is the demonstration of successful delocalization, thanks to the technical know-how and the use of highquality materials, but also by the ability to make the technological approach to the systems intuitive. Today in Africa the company is able to create new business opportunities in the growing markets, helping to shape the future of the cereal, feed and food industries Human. Senior decision makers in the sector, companies, government bodies and experts meet every day with Cimas representatives, for cooperating and promoting common growth. Recent innovations Cimas decided to conceive and design a new compact micro-dosing system responding to the need of modern feed mills to obtain a finished product of high

Autumn issue 2023 ˙ 81

Plant Romania, Craiova: feed mill plant 20-25 tph mash and 6-7 tph pellet (Cimas).

quality to be used for livestock feed. Therefore, inserting microelements, vitamin products, concentrates, aromatic products is of fundamental importance. The system is able to carry out these operations with a high standard of precision (equal to 0.02%), with rapid execution times and with a type of equipment that guarantees an important standard of cleanliness, without the risk of contamination. An electromagnetic safety system with remote control is also provided as standard which allows the lid of the cell designed to contain a specific product to be opened only by comparing the barcode of the bag of the product itself, so as to avoid errors when filling individual cells.

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Industry 4.0 The company invests annually in new 4.0 machinery (in this case machinery for the processing of raw materials) for the production plants, equipping the plants with highly technological control systems that limit human error, allow remote control and are intuitive. In recent years it has included in its factories a new high definition plasma cutting system and an Amada laser cutting system with automatic sheet metal loading and unloading system as well as new numerical control machinery for the turning department. Furthermore, in 2023 the company invested approximately 300,000 euros in the purchase of

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company profile

a new automatic press brake and an automated vertical warehouse. For this operation, PNRR funds aimed at the Digital Transition were obtained.

Example of microdosing system (Cimas).

is committed the objective of being a safe structure for collaborators and environment, cutting-edge and sustainable. In the Perugia factory it pioneered the total encapsulation of asbestos roofing at the end of the 1990s, complying with the requirements of the then new laws on the subject. From that moment on, important work began on the renovation and safety of the production environments, making use of the technologies that have emerged on the market over the years. Starting from a centralized welding dust extraction system with cartridge filters assisted by hanging arms for the operators, total renewal of the production machinery aiming at lower energy consumption and greater safety, two centralized extraction systems for the painting and monitoring booth continuous management of the waste produced with particular attention to their disposal. Cimas’ eco-sustainable and green development also concerns its products. Thanks to the Research & Development activities, the company has designed and created new machinery that can be dismantled in all its parts, for to allow users, in the event of malfunction, to replace only the affected component, without having to dispose of and/or replace the machinery. A big step for the livestock world which is starting to appear in the world of ECO-Design. By 2024, a production expansion will take place and the installation of a photovoltaic system will be completed, which will be able to produce 100% of its annual energy needs. (Cimas - Via Val di Rocco 42 - 06134 Ponte Felcino - PG - Italy - Tel. +39 075 5918339 www.cimasitalia.it)

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Autumn issue 2023 ˙ 83

Commitment to sustainability Cimas has always paid attention to the concept of “sustainability”, embracing two main elements: society and the environment. One of the cornerstones of corporate governance is to create an important bond with the collaborators by rewarding them with performance bonuses and benefits corporate and generating in the employee that healthy attachment to the company organization. Over time, this factor has led to a reduction in turnover (except for the need for generational replacements), leading to a minimum dispersion of its know-how, but also to small costs relating to the selection and training times of new collaborators. In compliance with the workplace and environmental safety regulations, Cimas

machinery and equipment The most natural way for cereal preservation Freddy grain cooler represents the most natural and the cheapest way to preserve different type of grain. It is the result of Borghi’s research and improvement years in order to manufacture an efficient machine from a thermodynamic and thermal standpoint, easy to use but with moderate consumption, making it economically convenient. Here are the advantages: • reduce grain metabolism, so a lesser loss of weight due to grain respiration; • avoid loss of weigh and quality owing to insects: when temperature is low, insects are in retirement and do not reproduce any longer;

• allow a biological preservation, that is without chemical disinsectization treatment; • prevent generation mycetos and their relative mycotoxins, which are toxic for man and animal, apart from an important financial prejudice; • save drying costs since every cooling cycle produces a further drying effect; • it reduces grain humidity of a subsequent 0.5-1.5% each 20°C temperature reduction of stocked goods; • avoid grain breaking due to displacing: in traditional stocking without cooling it is often necessary to re-

Freddy cooler (Borghi).

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machinery and equipment

move grains and every displacing implies minimum a loss equal to 0.3% of total qualities; • obtain a cool grain for a long time thanks to an isolating effect of air inside grain interstices.

For a grain with a tax of humidity of 14.5%, a temperature reduction from 24° to 10°C stocks five times better than the usual one. (Borghi - Via Paradello 7 - 45037 Melara RO - Italy - Tel. +39 0425 89689 www.borghigroup.it)

Debranning in small and medium sized milling plants Molitecnica Sud specialized in the design and production of milling and agri-food plants, has tested the new MS/ DECV27-6 vertical debranner to allow decortication in small and medium sized milling plants. The machine, available in various motorisations, consists of six abrasive wheels with a diameter of 270 mm and tested at a capacity of 2.5 t/h. It is suitable for processing a variety of products and makes compactness its strong point. The development of the MS/DECV27-6 started because of increasing customer demands and the identification of a gap in the market. This was achieved thanks to a close collaboration between Molitecnica Sud’s design team and the Research & Development department. This attests company’s know-how in analysing customer requirements and designing tailor-made solutions. Molitecnica Sud has integrated the debranning in the milling diagrams of big plants, since the introduction of this process in the milling industry. The company will also integrate it in-

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MS/DECV27-6 installed at customer’s mill (Molitecnica Sud).

to more compact plants with the MS/ DECV27-6. It is therefore important to remember what advantages it provides: increasing the milling yield; production of flour that is safer (it contains less pesticide residues, heavy metals and mycotoxins); improved quality characteristics of the milling products

Autumn issue 2023 ˙ 85

Hard wheat debranned with the MS-DECV27-6 (Molitecnica Sud).

(it has fewer stains, moulds, bacteria, mycotoxins and ash). Concerning the functioning of the machine, the product, e.g. the wheat (wet and conditioned), enters from the top

and is distributed evenly, automatically, in the debranning chamber. Inside, special conveyors position the grain in relation to the grinding wheels (special abrasive stones) so that the cortical part is removed, keeping it intact. The rejects, such as bran, are ejected thanks to the aspiration conveyor to which the machine is connected, through the perforated mantles surrounding the rotor. The degree of debranning depends both on the amount of product to be dehulled and on the dwell time inside the machine, which is determined by electronic management software that controls the outlet damper. (Molitecnica Sud - S.P. per Ruvo di Puglia km 1,300 - C.da Torre La Macchia 70022 Altamura - BA - Italy - Tel. +39 080 3101016 - www.molitecnicasud.it)

Brushes for milling

The sieve cleaner model ESTS (S.i.a.t.).

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For over 50 years, S.i.a.t. is a world leader in the production of brushes for mills, feed and pasta plants, using only machines with high technological content and certified raw materials suitable for food. The ESTS cleaning sieve in the shape of a triangular star is designed for the new concept of floor plans with a large screening surface, while the PA purifier brush 604 made of nylon with an 85 mm guide, it can be made in various lengths on request. (S.i.a.t. - Via Circonvallazione Ovest 53 - 40050 Castello d’Argile - BO - Italy - Tel. +39 051 977027 - www.siat.it)

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machinery and equipment

Your global solution partner for pasta lines Axor is a leading company specialized in the design, manufacturing, and installation of automatic and continuous lines for dry pasta production. With more than 170 installed references worldwide and 30 years of experience, it is one of the key players in this business area. The commitment to excellence extends beyond the initial phases of production. With a wealth of experience and an unwavering dedication to customer satisfaction, Axor Spare Parts Division has emerged as the ultimate destination for top-notch spare parts and technical assistance across the globe. The company offers a wide range of products: short-cut and long-cut TVS presses and traditional presses, shakers with energy saving technology (patented), pre-dryers and main dryers for short-cut and long-cut, short-cut coolers with external cooling units, highspeed mixers with dosing systems, compression groups, spreaders for short-cut dryers, or short-cut storage silos. Behind every successful endeavor stands a dedicated team. The Axor team is made up of engineers, technologists, and specialized technicians who possess a wealth of knowledge and expertise, and guide customers at every stage of the process. As your reliable partner, Axor aims to streamline the experience by offering a unified point of contact, capable of addressing 100% of your equipment needs. From conceptual design to

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project commissioning, we oversee the entire journey. As a global industry leader, the company is committed to fostering innovation, enhancing operational efficiency, and nurturing lasting partnerships. The commitment to providing top-tier produc-

tion, spare parts, and technical support ensures that your production lines operate seamlessly, maximizing productivity and quality. (Axor - Via Maestra Grande 20 - 44045 Cento - FE - Italy - Tel. +39 051 6842166 www.axor-italia.com)

Autumn issue 2023 ˙ 87

Temperature detection and monitoring system for electrical equipment During BIAT 2023 (Borsa dell’Innovazione e dell’Alta Tecnologia), which took place in Naples on October 11th and 12 th, RAM Elettronica presented the new project dedicated to analyzing the temperatures of electrical equipment, such as electrical panels. This is a critical aspect of maintenance in the industrial sector. Currently, monitoring relies on the analysis of thermographic readings taken at defined intervals, requiring the intervention of specialized technical personnel. To maintain system performance levels and service continuity, continu-

88 ˙ Autumn issue 2023

ous monitoring and maintenance of critical assets are essential. Hence, the need to define new strategies and models for “predictive maintenance” of electrical equipment. The Temperature Detection and Monitoring System for Electrical Equipment is the solution that enables real-time (24/7 - 365 days) temperature detection and monitoring of electrical equipment. By using specific sensors (IoT devices), it’s possible to identify faults, loose terminals, or false contacts and gather information about the system’s status, implementing predictive maintenance solutions. The system scans the asset through a 2-axis movement of the acquisition head. Thermal data is processed locally. The system provides local alerts and notifications (such as audible/visual alarms) as well as remote notifications. The asset’s health status can be viewed remotely. Clicking on a component opens the measurement details with recorded information: component details, date/time, temperature, status (alarm/normal), visual and thermal photos... Statistical analysis of data can be performed. The system offers a high degree of flexibility and configurability, allowing you to select areas of interest and set thresholds. (RAM Elettronica - Via Ospedaletto km 1,700 Int. D - 76123 Andria - BAT - Italy Tel. +39 0883 553719 www.ramelettronica.it)

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machinery and equipment

Specialized technical assistance service for pasta production Pasta production is the meeting point between the tradition of processing methods and the need for production volumes; in this scenario, technical assistance becomes a crucial component to guarantee operational continuity and product quality. Landucci offers a high level assistance service, guaranteed by specialized and qualified personnel. The staff dedicated to assistance is constantly trained and updated, so as to offer first-level technical assistance, guaranteeing rapid diagnosis and resolution of any problem, avoiding production downtime. The technician’s skill is always supported by cutting-edge machinery and equipment: the investments made by the company in technology allow complex operations and rapid and effective interventions. For Landucci, assistance also means upgrades, improvement of machines already present at the customer’s site and which can be made more efficient through software or hardware updates. A structured customer care office is always available to manage interventions and scheduled maintenance visits. Partner of pasta producers all over the world, it guarantees its presence and assistance in a rapid and professional manner, wherever they are. Being able to intervene on a global level is a char-

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acteristic that makes the company a strategic ally in the pasta supply chain, giving each producer the certainty of having answers for any type of need regardless of the country in which it is located. The after-sales service offered always fully covers the new brand Zamboni, that

has become part of the production: every machine can receive dedicated and official assistance. (Landucci - Via Landucci 1 - 51100 Pistoia - Italy - Tel. +39 0573 532546 www.landucci.it)

Autumn issue 2023 ˙ 89

Rotary dryer cooler The ERF rotary dryer cooler is used in the drying and cooling of pellets, flour, flakes, coffee and cereals in general. In the feed industry, it is used in the processing of pellets and cereal flakes. Thanks to their simple and rational design and robust construction, the Fragola’s modular rotary dryer-coolers are characterised by a high degree of reliability and efficiency. In small installation spaces, they ensure optimal product handling in a short time. Here are the advantages: effective and highly customisable process, quick product change, high reliability, low maintenance and access from outside to machine components, easy installation in small spaces. The new rotary cooler dryer, which has been completely redesigned in its construction, is developed vertically in a modular manner. In standard sizes, cylindrical modules are available in diameters of 2.2, 2.5 and 2.8 m and range from a minimum number of 3 up to 8. Each

90 ˙ Autumn issue 2023

module consists of: outer ring consisting of press-folded flanged panels that can be completely dismantled, equipped with an access hatch on the inside and inspection hatches; impeller consisting

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machinery and equipment

of a flanged rotating shaft and product support plane, made up of self-cleaning circular tilting sectors in slotted sheet metal; product layer levelling device; safety and product passage control sensors to ensure rapid product change. The drive consists of a geared motor, safety coupling and gearbox directly keyed to the machine shaft, while the rotation speed, variable via an inverter, allows the treatment time to be adjusted. At the base of the machine is the inlet module for cooling air, in the centre the inlet module for hot air, which is suitable for drying the product. In order to achieve

high drying temperatures, the two air flows can be regulated by a by-pass system on request. The product is loaded from above and as it passes through the various stages it is hit by the countercurrent air flow. The first modules are dedicated to drying, the last to cooling. Thanks to the uniformity of the layer and the tilting that the product undergoes as it passes from one stage to the next, the drying and cooling process inside the Fragola rotary cooler dryer is effective. (Fragola - Via Del Caminaccio 2 - 06081 Assisi - PG - Italy - Tel. +39 075 805291 www.fragolaspa.com)

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Autumn issue 2023 ˙ 91

The power of simplicity The optical sorter is a device used to separate products of different colors or shapes within a flow of products. Specialized in advanced vision systems, in 2019 3U Vision created a team of excellence with the aim of redefining quality standards. Operating transversally in different areas of industry, food and non-food, optical sorters have become an indispensable part of processing lines. In the vast food industry, companies face various challenges such as ensuring food safety, being sustainable for the environment, ensuring product quality and allergen-free products, and complying with various regulations. 3U Vision optical sorting machine technology helps to meet various challenges. In fact, it allows to maintain constant efficiency in production, reduce waste, maintain high quality standards, and ensure food safety by identifying and removing contaminated, pathogens, debris, foreign bodies, and other unwanted materials. With a range of models from 1 to 8 slides, also available with white frame, Optica

The Optica sorter (3U Vision).

92 ˙ Autumn issue 2023

offers a complete solution for the selection of cereals, seeds, coffee, legumes. It can be easily integrated into existing production lines, thanks to the IOT 4.0 connection system via OPC UA protocol, ensuring a seamless transition. This sorter is a state-of-the-art and uses patented 3U Vision technology to identify and separate products quickly and accurately, and is the perfect solution for food products where it is necessary to maintain the highest quality standards and increase profits. Optica features advanced 3U Vision patented 4-wavelength multispectral technology with color and infrared (NIR) RGB all in the same 4K sensor and SWIR (InGaAs) systems. In addition, it mounts multifrequency LEDs with a flat spectrum focusing lens that reproduce the spectrum of sunlight. This set of technologies allows the detection of the slightest color variation, concentrates the light only in the necessary points and allows to reach high lighting values and low consumption. The 3.6 mm solenoid valve pitch present in the 3U Vision sorting machines, guarantees high hourly flow rates per chute, without sacrificing precision, producing a concentrated waste, one of the main requests for high-value products. Optical sorters are changing the rules of the game when it comes to milling industry. With their advanced technology and ability to select materials quickly and accurately, they are helping to create a more sustainable future. (3U Vision - Via Ugo La Malfa 20 - 40026 Imola - BO - Italy - Tel. +39 0542 1881791 www.3uvision.com)

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machinery and equipment

New technologies for pasta production Since 1984 the Italian company Tecalit has been committed to the promotion and innovation of the food industry in Italy and around the World. The founder Pietro Guidolin (still President) over the years has differentiated himself from other equipment manufacturer for the courageous innovations, reliability and flexibility made available to pasta producers. His sons Eng. Pierpaolo Guidolin and Adriano Guidolin, Food Science Technologist, have made the company values their own and have continued with a view to innovation, efficiency and sustainability. The plants manufactured stand out for the reliability and efficien-

Multishape line for production of short-cut and long pasta (Tecalit).

Snack pellets line for bacon strips (Tecalit).

cy and this is confirmed by the fact that the first line installed 40 years ago still produces short-cut pasta at full capacity and by customer loyalty. Over the years the projects have been updated to meet customer requests by improving quality, using the technological innovations and achieving a better energy efficiency. Tecalit is specialized in the supply of turnkey plants for the production of short-cut pasta, long cut pasta, nest pasta, gluten-free pasta, special pasta, fresh pasta, couscous, snack pellets that can be produced in various shapes such as die-cut pellets, distance-cut pellets, 2D chips, 3D pellets, punched pellets and with different raw materials (cereals, potatos, chickpeas, legumes...).

Tecnica Molitoria International

Autumn issue 2023 ˙ 93

Since year 2000, Tecalit has developed its own technology called BT Cooker for production of gluten free pasta using many different native raw materials as corn, rice, quinoa, chickpeas, lentils, peas, beans... introducing in the market innovative products appreciated all over the world. The company is present in more than 60 countries and all the customers require

different technologies to stand out in the market. Thanks to the R&D department products can be tested in laboratories and quality is improved before placing the final product in the market with always satisfactory results. (Tecalit - Via Leonardo Da Vinci 60 35018 San Martino di Lupari - PD - Italy - Tel. +39 049 9460985 - www.tecalit.it)

New logistics hub Olocco is a leader in the Made in Italy production of valves and components for the dosing of granular and powdery products with over 2,000 different versions. Since November 2022 it has been part of the VDL B.V. group. which has over 16,000 employees, over 100 companies, and a global turnover of € 5.8 billion. In May, it inaugurated the new logistics department, adding a further strategic covered area for a total of over 5,500 m2. The new upgrade is part of a three-year investment plan aimed at both production and energy efficiency of the company aimed at having an in-

creasingly green footprint on the environment. At the beginning of 2024, the new line of SMD type rotary valves completely in stainless steel with “easy clean” rapid extraction slides will be presented, with FDA certification and food compatibility according to the European MOCA 1935/2004 and 2023/2006 standards. This machine will fit into a new medium-high range for the food & chemical sector and will be combined with a new series of diverter valves. (Olocco - Via del Santuario 41 - 12045 Fossano - CN - Italy - Tel. +39 0172 692579 www.olocco.eu)

New logistics hub inaugurated in May (Olocco).

94 ˙ Autumn issue 2023

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machinery and equipment

New generation modular cooler A historic company located in the province of Verona with its headquarters in Colognola Ai Colli, Vr, Italy, since 1960 General Dies has been designing and manufacturing spare parts for all existing pelletizing machines on the market (dies, complete rollers, roller shells, and other wear parts). Since 1962, the company has been producing machines for pelletizing lines (pellet mills, coolers, crumblers and sieves), and since 1970, it has been manufacturing and realizing complete plants. One of the core businesses of the company is the production of a wide range of coolers: machines used to cool the pelletized product, bringing it from a temperature exceeding 60°C to approximately +5°C compared to room temperature. General Dies introduces a new generation modular cooler born from the idea and design of technical department. They were in search of a system to enhance the technical and production characteristics of a machine that had remained unchanged in its main features for decades but that required greater versatility, as well as simplified production and storage. New coolers are composed of a series of modular panels, identical for all capacities. The primary advantage is an easier customization of the product, both during the design phase and later on. The different types of panels can meet any requirements: inclusion of windows, installation of an intermediate shutter to expedite product change, presence

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General Dies’ cooler rc1919, capacity up to 10 t/h.

of level indicators and the possibility of adding temperature probes. This system makes the components easier to handle, even for a single operator, simplifies maintenance and cleaning operations and facilitates assembly at the customer’s site. Furthermore, it allows to guarantee faster delivery times to customers, regardless of the model sold, primarily determined by the technical manufacturing time of the frame. Compared to the previous coolers, the new ones are characterized by an increased base surface and greater height, ensuring better efficiency and higher capacity. (General Dies - Via Strà 182 – 37030 Colognola Ai Colli - VR - Italy - Tel. +39 45 7650600 www.generaldies.com)

Autumn issue 2023 ˙ 95

Devolpment of outstanding micro powder dosing systems PLP Systems is a leading company specializing in the research and development of technical machinery and systems for the food, pet food, aquafeed, animal feed, chemical and cement industry. Powder and liquid dosing systems for bakeries and the food industry enable precise and reliable dosing together with a clean and hygienic work environment. Materials that are difficult to handle can be dosed reliably and accurately with PLP’s systems. Their modern dosing systems help customers to offer their end products with better and more uniform quality. Thanks to the fast and accurate dosing, production capacity can be increased as well. In fact, the use of liquid and powder micro ingredients in the modern food in-

Batch microdosing, MDP station (PLP Systems).

dustry, as well as in feed and pet food mills, must be implemented using innovation, precision and cost effectiveness, whilst maintaining traceability throughout every stage of the application and avoiding cross contamination. Microdosing systems in industrial plants must provide a repeatable weighing capability while maintaining the same level of accuracy. Obviously, the more the weighing maintains good accuracy, the more attractive the machine is qualitatively. The sizing of the dosing devices and their feeding is the basis for achieving the desired results. For these reasons, PLP Systems has developed the latest technology tailored to suit the demands of all the abovementioned aspects. Systems facilitate the addition of small quantities of both liquids and micro powders, they are able to organize production by automatically weighing all powder and/or liquid ingredients in recipes or preparation batches in all food productions where microdosages of ingredients are required. Guaranteeing the quality of the finished product, certainty of weighing accuracy, replicability of recipes, balance of raw materials and optimization of production time and costs. Continuous dosing of solids The weighing belt is the ideal dosing system for delicate products which can break under mechanical actions and it

96 ˙ Autumn issue 2023

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machinery and equipment

Mass Spin Flow

Weighing belt (PLP Systems).

is made by a motorized and a free roller, a roller carpet made of synthetic material, hoppers in stainless steel, support sides in aluminium and load cell. Also it can automatically totalize the quantity of the dosed product, indicating the instantaneous delivery rate and the frequency output. Screw feeder weighing machine The weighing screw machine, made in stainless steel is complete with 3 load cells and an encoder for the detection of weight and speed. According to the clients need, the weighing screw can be customized and the diameter of the screw and the rotations can be modify. The weighing screw automatically can totalize the quantity of the dosed product, indicating the instantaneous delivery rate and the frequency output.

Screw feeder (PLP Systems).

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Mass measuring device of continuous delivery rate, using an integrated torsion transducer and a processor of Coriolis farce data, the MSF is Mass Spin Flow capable of instan(PLP Systems). taneously identifying the mass delivery rate of solid products: pellets, flours, kibbles; in general, any solid product of less than 2cm in size. Wide range of capacities from 4 to 80 tons per hour. Compared with traditional weighing systems, it has the advantage of: reduced bulk and ease of installation; does not disperse dust into the environment; does not need calibration or special configuration on changing to different products or far different specific weights; the electronic management indicates the instantaneous delivery rate and the totals; is designed with a frequency output for remote control; For 2023, the goal of PLP is focused on respecting the environment, and is committed to expanding their technology and research, bringing to the market new innovations and ideas, while improving and increasing the economic benefits for the customer. (PLP Systems - Via Provinciale sp 21 303 - 29018 Lugagnano Val d’Arda - PC - Italy - Tel. +39 0523 891629 www.plp-systems.com)

Autumn issue 2023 ˙ 97

Lots of opportunities in sight The Anselmo Group will participate to different significant upcoming events in the food sector. The most important is Gulfood Manufacturing in Dubai World Trade Center from 7th to 9th November. These are global events dedicated to the food technology and the food industry where the goal of the company is to solidify its position as a leader in the sector, opening new business opportunities and showcasing its international presence. The forthcoming participation in these events underscores its ongoing pursuit of excellence and innovation in the food industry.

Research and Development Center (FEN Impianti).

Short pasta line (Anselmo Impianti).

98 ˙ Autumn issue 2023

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machinery and equipment

The combination of expertise and synergies between the companies belonging to Group has allowed the development of innovative and tailor-made solutions, able to meet any customer need. In 2017, Anselmo Impianti started a new growth way with the incorporation of FEN Impianti, LTA and Omar Impianti, giving life to actual Anselmo Group. The range of products, entirely Made in Italy, has now expanded, responding to all the needs of the food industry worldwide, boasting today over 45 years of experience in the production of industrial plants for both long and short dry

pasta. It is important to underline that in 2004, the company strengthened its position of leadership in the sector with the acquisition of Braibanti business branch. In a constantly changing scenario, Anselmo Group confirms its position as a reference point for innovation and excellence in the industrial equipment field for the food industry, looking with determination to a future of success and satisfaction for its prestigious customers. (Anselmo Impianti - Via Fossano 33 - 12041 Bene Vagienna - CN - Italy Tel. +39 0172 654755 www.anselmoitalia.com)

Sheeter (Omar Impianti).

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Autumn issue 2023 ˙ 99

ILPRA Group: the single destination for total packaging solutions Since its entrance into the Italian Stock Exchange in 2019, ILPRA has been making clever acquisitions of made in Italy packaging companies, with the aim to create a versatile catalog and offer to its customers complete packaging solutions. To meet the demands of an increasingly specialized, automated and evolving market, to its wide range of tray sealers, filling and sealing and thermoforming

100 ˙ Autumn issue 2023

machines, ILPRA decided to integrate its offer with cutting-edge packaging equipment. The birth of the group comes from the desire to provide complete solutions and extend its portfolio with cross-cutting technologies that can meet any type of production need. Today the ILPRA Group boasts the presence of consolidated manufacturing realities of made in Italy such as Veripack, Strema, Macs, Pentavac, and IDM Automation. From tray sealers to thermoformers and vertical form fill seal, ILPRA has the answer to every requirement. Veripack was one of the first companies that joined the group. Thanks to its com-

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machinery and equipment

plementary catalog of high-level thermoforming machines, the company filled ILPRA’s need to offer thermoformers for large production in the food and medical sectors. Among the many things ILPRA and Veripack have in common there is a strong emphasis on flexibility and customization. Veripack in fact designs and manufactures solutions tailored to the specific needs of each customer. In the same year, Strema entered the ILPRA Group enriching the offer with packaging solutions for the medical and personal care industry. Their offer includes several fields of application, including the packaging of cotton swabs, cosmetic pads, medical applicators, and paper sticks. Since flexibility it’s not only a value, but also a shape in the packaging glossary, ILPRA confirms its strategy by acquiring MACS. Based in the heart of the packaging valley, the company specializes in

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the production of technologies for doypack, sachet, pouches, and sticks packaging. By joining forces with MACS, ILPRA gains valuable expertise in flexible packaging, which is currently a trending market in the packaging industry, mainly due to the recent storage and informative needs required by packs. During this year, other two well-known companies became part of the ILPRA Group. The first one is Pentavac that design and manufacture automatic vertical packaging lines, weighers and transport systems. With a wide catalog and more than 25 years of experience, the company offers high quality solutions including flexible packaging options such as pillow, stable, pouches, and doypacks. Pentavac plays a key role in integrating different production systems. Its technologies, especially the relevant dosing, weighing, counting and transport systems for the product are fundamental

Autumn issue 2023 ˙ 101

elements in the development of a production line. This has led the company to be a well-known reality both nationally and internationally. The latest and most recent milestone is the acquisition of IDM Automation, a young company specialized in machines for processing and packaging cosmetic and personal care products. From the design of customized systems, up to the manufacture, installation and aftersales assistance, IDM Automation is the answer to the innovation needs of the cosmetic and pharma industries. At Cibus Tec, visitors will have the chance to see some of the innovative solutions proposed by the ILPRA Group. In addition to ILPRA, Veripack and Pen-

tavac booths, the synergy and integrability of the technologies offered by the group will be proved with three demonstration lines. These live demonstrations aim to showcase the latest solutions dedicated to the food industry and represent a unique opportunity to deepen sustainable technologies for cardboard, vacuum and doypack packaging. This event represents an exceptional occasion to discover the entire group, because ILPRA can be your next partner for your production, offering complete packaging lines for every need and industry. (ILPRA - Via Mattei 21/23 - 27036 Mortara - PV - Italy - Tel. +39 0384 2905 www.ilpra.com)

Dosing solutions CEPI designs, manufactures and commissions bulk-handling systems for the storage, conveying and metering of raw materials, as well as fully integrated automation and technologies to complete all production processes. A family-run company with an international outlook, CEPI is based in Italy and operates globally, with offices in Malaysia to coordinate operations in the Asian market and a network of local partners spanning the five continents. Since 1985, it has worked with the most important companies from all sectors of food manufacturing. CEPI’s vision has centered research, customization and flexibility since its beginnings. The mission goes beyond assembling food machinery: it builds turn-key installations that manage the produc-

102 ˙ Autumn issue 2023

tion line from storage to dosing, all the while developing specialized solutions to match diverse and ever-changing needs across the planet. CEPI brings to the table a global knowledge of materials, environments, and markets as well as the continued research that goes into developing around 300 unique systems every year. Powders, granular products, liquids, fats. Macro, micro, medium volumes. Fermentation, cooling, fluidization, milling, blending, rework. CEPI motto is: if your process needs it, we can do it. If we can’t do it yet, we will develop it, just for you. Our technologies evolve to match each individual demand from the manufacturer side, leading to unparalleled technological range.

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machinery and equipment CEPI’s offer includes multiple indoor and outdoor storing options in stainless steel or antistatic fabric, minisilos and dumping stations for medium production volumes and broad spectrum stations for the storing and accurate dosing of micro ingredients. Materials are moved by clean and efficient conveyance systems designed to minimize energetic impact. Dosing can be continuous or batch, positive, by loss of weight, by volume or by weight, in modular hoppers for powders and tanks for liquids. The 3 in 1 station weighs the ingredient, separates air from product during pneumatic transport and comes with vertical blender for the production of premix. Other applications include flour cooling, fermentation, sugar mills, invert sugar technology, salt solution systems, fat and liquid tanks, fat cold metering, bread and biscuit rework systems including liquid rework of sandwich biscuits, and CIP washing system

for a complete hygienization of tanks and pipes. CEPI provides a turn-key system that includes fully integrated automation, with production management through touch panels and software for full traceability and warehouse management. Hardware and software design is done completely in-house. With vast food technology expertise, all the technologies are developed factoring the preservation of flavor and ingredient properties, with automation ensuring repeatability and precision of the recipe. Each system is designed through a comprehensive study manufacturer’s processes that includes all operations from warehouse to marketing, and customized to match analysis of raw materials, site evaluation, environment and consumptions. CEPI believes in build lasting relationships for lasting projects, through an ongoing conversation which concerns all

CEPI outdoor silos.

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Autumn issue 2023 ˙ 103

Dosing plant (CEPI).

its aspects: from process and product analysis with hygiene and safety management and food technology support, to engineering and control, manufacture, installation and service. All these stages are managed internally and with continuity through all operations and all-encompassing support, the company can give each project the care it deserves. CEPI takes a long-term view when it design systems, in order to create the most flexibile solution for each food manufacturer, one which does not preclude any new path they may take in the future. Because this method is organic and involves all departments, it includes a projection of future productions and makes CEPI installations very easy to adapt to any new developments. One of its strengths is the ability to bring new life to installations that would otherwise be decommissioned. This activity,

104 ˙ Autumn issue 2023

known as revamping, makes it possible to extend the useful life of the plants indefinitely: systems that were built 30 years ago are still functioning efficiently. The installations are circular products that fit with the circular economy model. Having experienced continued growth through its history and after the exceptional results of the past few years, CEPI has built a new facility in 2021 that tripled productive area to a total of 15.000 m2. The new home is powered and heated by renewable energy, designed to completely safeguard worker safety, and includes a 240 m2 testing and prototyping room with metrology room as a testament to its dedication to research. (CEPI - Via Selva 18 Z.I. La Selva - 47122 Forlì - FC - Italy - Tel. +39 0543 940514 www.cepisilos.com)

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machinery and equipment

Decarbonizing process heat in the food and beverages industry High-temperature heat pumps (HTHPs) are an emerging technology to improve overall process efficiency and reduce energy demand while enabling a switch from fossil fuels to renewable electricity. New industrial HTHP technologies aim to achieve an output heat temperature of 250°C, suitable for decarbonising the food and beverages industry considering its temperature requirements of <250°C. Researchers from Nederland employ a bottom-up approach to investigate the techno-economic feasibility of integrating new HTHP technologies into heat

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processes of the German food and beverages industry and estimate emissions reduction potentials under waste heat scenarios. The results published in Resources, Conservation & Recycling journal indicate that the new HTHP technologies could meet 12 TWh of process heat demand in the German food and beverages industry and cut emissions by 9% considering Germany’s current electricity fuel mix. A modest carbon tax of 38 E/t CO2 eq. or higher makes the HTHPs cost-competitive with an optimised fossil fuel-based alternative.

Autumn issue 2023 ˙ 105

news Key output, consumption and trade trends in agriculture According to a report released by the Food and Agriculture Organization of the United Nations (FAO) and the Organisation for Economic Co-operation and Development (OECD), global agricultural and food production are projected to continue to increase over the next ten years, but at a slower pace of growth than the previous decade due to demographic trends. The Agricultural Outlook 2023-2032 is the key global reference for medium-term prospects for agricultural commodity markets. While uncertainty has risen due to geopolitical tensions, adverse climate trends, animal and plant diseases and increased price volatility for key agricultural inputs, global production of crops, livestock products and fish are projected to grow at an average annual rate of 1.1% during the period, half the pace recorded in the decade ending in 2015. Total food consumption is expected to rise by 1.3% per annum to 2032. These projections assume a fast recovery from recent inflationary pressures, normal weather conditions, no major policy changes and on-trend evolution

106 ˙ Autumn issue 2023

in consumer preferences. The possibility that inflationary pressures remain persistent poses downside risks to global food demand and production. In an assessment of key farming input prices, which have risen significantly in the past two years, the Outlook calculates that every 10% increase in fertilizer prices leads to a 2% increase in food costs, with the burden falling hardest on the poor, who spend a larger share of their budget on food. It is therefore important that politics takes action to ensure greater efficiency and resilience, investing in innovation, in favor of further productivity gains and reductions in the carbon intensity of production are needed to lay the foundation for long-term food security. The report offers decadal projections for cereals, vegetable oils, dairy products, meat, sugar, fish as well as cotton, tropical fruits, pulses and agricultural output used for biofuels, with projections for expected regional trends in greenhouse gas emissions from the agriculture and incorporates first-time preliminary analyses of the role of food loss and waste.

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news

Key commodity findings The demand for growth in cereals production is projected to slow, in part as per capita food consumption of most cereals is reaching saturation levels in many countries. In 2032, 41% of all cereals will be directly consumed by humans, 37% for animal feeds, and biofuels and other industrial uses will account for the rest. Global crop production growth will mainly be driven by continued progress in plant breeding and a transition to more intensive production systems. Yield improvements are projected to

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account for 79% of global crop production growth, cropland expansion for 15 %, and higher cropping intensity for 6% over the Outlook period. Global growth of sugar consumption will be driven by Africa and Asia, with demand projected to surge in areas where the level of per capita intake is currently low. By contrast, consumption is set to continue to decline in high-income countries. Global average per capita consumption of meat is projected to increase by 0.1% annually, mostly driven by middle and lower-income countries. Worldwide demand for meat will increase through

Autumn issue 2023 ˙ 107

2032, but per-capita consumption levels in high-income countries are projected to decline in the coming decade, led by drops in Western Europe and North America. Fish available for food consumption is expected will grow everywhere, and fastest in Africa, but projected rapid population growth in this region will limit per capita consumption increases. Global production of livestock and fish to expand by 1.3% annually over the next decade, slower than seen in the recent past. Poultry meat will account for almost half the increase in total meat production through 2032. World milk production to grow at 1.5% annually over the next decade, with more than half the increase coming from India and Pakistan, which together will account for almost a third of global milk output in 2032. Milk production in the European Union will decrease slightly due to the ongoing transition towards more environmentally sustainable production systems. Trade patterns Global trade in agricultural commodities covered in the Outlook is projected to expand by 1.3% annually – half the pace recorded in the past decade – due mostly to slower growth in demand by middle-income countries. Maize, wheat and soybeans contributed the most to the overall agricultural trade growth in the past decade; however, they are projected to experience the biggest drop in trade growth over the next 10 years. After becoming a net importer of agricultural commodities

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in recent years, South and Southeast Asia’s net imports are projected to increase further, driven mainly by strong demand growth within the subregion. Sub-Saharan Africa’s trade deficit in major food items will almost double by 2032, largely reflecting rapid population growth compared to other regions. In Latin America, the agricultural trade surplus will expand by 17%, raising the exported share of agricultural production to 40% by 2032. North America is projected to remain the second largest exporter of agricultural commodities to world markets over the next 10 years, but strong domestic consumption growth will slightly curb its net export position. The region’s agricultural sector may play a key stabilizing role allowing it to expand production to normalize high price cycles. Climate and agriculture Greenhouse gas emissions from agriculture will increase by 7.5% in the next decade – just less than half the projected output growth – indicating a significant fall in the carbon intensity of agricultural production. The livestock sector will account for 86% of the increased emissions. The Outlook projects declining GHG emissions from agriculture in North America and rising emissions in sub-Saharan Africa as crop and livestock production rises, underscoring the importance of transformative investments in the region’s agrifood systems. Agricultural GHG emissions in Latin America are projected to remain higher than the region’s share of global output.

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How alternative proteins are making nutrition sustainable The world population will grow to over nine billion people by 2050 and it will be necessary to produce quality proteins to meet food needs, because livestock farming would overtax the world’s resources. In an inconspicuous industrial area in the harbour area of Bergen op Zoom in the Dutch province of Noord-Brabant, billions and billions of larvae of the soldier fly squirm there, which are bred and processed here by the protein pioneer Protix (over 15,000 tonnes per year). So

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far, the yellowish powder is mainly used for the production of animal feed, but in the future, it could possibly also be used directly for the production of food. New processes and machines for alternative proteins Besides meat and dairy products, plant sources and mushrooms play an important role. Obtaining protein powder from pulses, nuts, seeds, grains and soy is currently one of the most important

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growth drivers for machinery and plant engineering for the food industry. Another approach is “cellular agriculture”, which is still in its infancy and involves cultivating meat in laboratory processes and growing it from muscle stem cells, and proteins based on insects such as the soldier fly. With the EU’s decision in June 2021 and after in January 2023 to allow four insects as food, the topic has gained further importance: Fried in one piece or coated with chocolate, or as protein powder and bars, beetles, crickets, worms and grasshoppers can now also be used in Europe. The production processes for this are quite complex: from breeding to harvesting to processing, numerous process steps are necessary, as sifting, drying, grinding, centrifuging, conveying, packaging and storing. Protix has been developing the process together with machine manufacturers such as Bühler and Alfa Laval since 2009. In 2017, it founded the joint venture Bühler Insect Technology Solutions together with the Swiss plant engineering company in order to transfer the process to an industrial scale. The example shows that in order to make the new processes usable on a large scale, cooperation between the startup companies or idea providers and the machine and plant construction industry is needed. Existing machines such as mixers, extruders or centrifuges have to be adapted to new product properties or redeveloped. And this is not only true for insect proteins, but above all for extraction from plants such as soy, wheat and peas, but also grasses and leaves.

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Plant-based food becomes a growth driver for mechanical and plant engineering Worldwide demand for plant proteins is increasing by 9.7% per year and could reach a volume of 23.4 billion US dollars in 2028, according to the market research company Meticulous Research. The drivers are changes in eating habits in North America and Europe (e.g. veganism), but also the volume demand associated with population growth and increasing prosperity, as in Asia. Separation technology specialists such as Alfa Laval, Andritz, GEA, Ferrum or Flottweg are engaged in the development of machines and processes with which proteins can be extracted and isolated from plants. Drying and grinding the proteins into a fine powder also requires specific know-how and adapted machines that, on the one hand, achieve the required degree of grinding and, on the other hand, are gentle on the temperature-sensitive material to be ground and also meet high hygiene standards. As is so often the case in mechanical process engineering, process and machine developers encounter material properties that represent a real challenge. For this reason, too, there is no way around tests under conditions that are as close to reality as possible. For this reason, many mechanical and plant engineering companies invest in their own test centres, where customers test the processing of raw materials and products and determine the process parameters for the (large-scale) processes or they develop processes together with the machine manufacturers in order to eventually produce them together.

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Focus on the global bioplastic packaging market Are bioplastic bags compostable and can they be disposed of along with organic waste? In some places, there is a debate about how environmentally friendly bioplastics really are, but that doesn’t change the fact that more and more films, containers, bottles and cups of all kinds, closures and lids, as well as labels, adhesive tapes and loose-fill packaging chips are being produced from biobased and/ or biodegradable plastics. Ceresana analyzed the global market for packaging materials made from biopolymers: The analysts expect revenues generated with these to increase to around USD 31.4 billion by 2032. Short-life packaging is by far the most important application for bioplastics, although they are also increasingly found in long-life high-performance products. In the context of bioeconomy and sustainable circular economy, biopolymers are associated with the hope of climate protection, non-toxic and environmentally friendly products, but also independence from fossil raw materials and new opportunities for agriculture and economically weak regions. Polylactic acid (PLA), mostly derived from plant starch, is currently the most important bioplastic on the packaging market with a share of 28%. Packaging made from biobased plastics that are not biodegradable, for example polyethylene and PET made from sugarcane ethanol, follow in second place. Ceresana expects the highest growth for PHA bioplastics (polyhydroxyalkanoates)

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and revenues generated with these biopolyesters formed by bacteria, are expected to increase by 19.4% by 2032. Biobased packaging for food, cosmetics and pharmaceuticals The current market report from Ceresana analyzes the development of the use of bioplastics for packaging in the various sales markets. The most important sales market in 2022 was the “food and beverages” area, which accounted for almost 61% of all packaging. Bioplastics are increasingly needed not only for bread bags and salad freshness films, but also for dairy products, chilled and frozen foods, readymade meals and convenience foods, spreads, sauces and condiments, bottles and containers in the beverage segment. However, Ceresana expects the highest volume growth in the “cosmetics and pharma” area, with 11.4% per year, while Asia currently accounts for around 38% of the total market for bioplastic packaging – closely followed by Europe.

Autumn issue 2023 ˙ 111

agenda

The countdown for Cibus Tec Everything is ready for the 53rd edition of Cibus Tec, event dedicated to technologies for the food and beverage sector was announced from 24 to 27 October in Parma, Italy. The meeting was an opportunity to announce the birth of the first Machinery Observatory for Food & Beverage – created with the support of Nomisma – dedicated to the Italian food-mechanical industry, which aims to identify dimensions, performance, markets and competitiveness indexes of the supply chain on an international scale. In particular, the analysis of the positioning of Italian machinery on international markets was presented today in light of the strong propensity for exports of the sector, which in the first quarter of 2023 recorded a growth of 20% on the same period compared to 2022. The available exhibition area is already almost sold out, with 1200 confirmed exhibitors, including the best Made in Italy food-mechanical companies and more than 400 foreign brands from 30 coun-

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tries, including Germany, France, Turkey, Denmark, India, United States of America and China, while over 40,000 visitors from Italy and 120 countries around the world are expected, with an important presence of visitors from Europe, the United States, the markets of South America and Africa. Furthermore, thanks to important investments, the collaboration with the ICE Agency and the support of the EmiliaRomagna Region, more than 3000 VIP Top Buyers of food&beverage companies from over 60 countries have been invited, with remarkable presence of top buyers from the Middle East and from Southeast Asia. Of all the events dedicated to the food technology sector, Cibus Tec boasts the most exclusive and structured incoming programme, the Top Buyers Program; VIP visitors – top figures of the most important food companies in the world – live an extremely distinctive business ex-

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perience, complete and assisted in every step by a specialized team. One of the oldest fairs in the world, with an 80-year history, Cibus Tec is today a global meeting between supply and demand, designed to open up new scenarios, share knowledge in terms of technological innovation and stimulate investments and the growth of the business of the supply chain. The fair has always been organized in Parma, an iconic place for the Italian food sector, which has about 1200 food industries. The ducal city represents the capital of the larger “Food Valley”, a territory that gathers 60% of Italian food production within a radius of 200 km. In these places, a passion for qual-

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ity food and an invaluable know-how emerge, two components that find confirmation in the leadership position that Italy has acquired over the years and today boasts in the food technology sector. In particular, among the most exported food machinery from Italy in 2022 we find machinery and equipment dedicated to packaging — for a value of 4 billion euros —, technologies dedicated to food processing — 2.5 billion euros — and bottling machines, whose exports amounted to 1.5 billion euros. In 2022, the markets most controlled by Italian exports of food & beverage technologies were the countries of the European Union, with 39% of exports, North

Autumn issue 2023 ˙ 113

America, with 16% of the total, followed by Latin America, non-EU Europe and the Far East. In this scenario, Cibus Tec 2023 confirms itself as the international “showcase” of excellence in which operators, producers and experts find the most advanced food&beverage technologies, from the transformation of raw materials to packaging, passing across all related hot topics. In particular, the 53rd edition, reconfirming its leadership in the events dedicated to processing and packaging technologies for fruit and vegetable-based products and for the dairy sector, was chosen by the market as the reference event for the ready meals sectors, meats, alternative proteins and beverages. A further peculiarity of the 2023 edition is the presence of the largest area dedicated to the best food tech and artificial intelligence start-ups. There will be dozens of selected global companies that will present the most interesting applications of artificial intelligence and robotics to the public: innovative solutions which, from cultivation to packaging of transformed products up to nutritional analysis processes, will allow a more sustainable, efficient and safe approach to food. The project makes use of the collaboration with Le Village by Crédit Agricole, ICE Agency and other important international partners. In a period of great change for the food sector, in which the consumer, increasingly attentive to what he brings to the table, is looking for healthy, safe and sustainable products, Cibus Tec enriches its offer with a path dedicated to

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packaging: “NextGen. The future perspectives of food pack”. The route is articulated on three different levels: the first, an exhibition, involves hundreds of leading brands in the sector, ready to present the main innovations in terms of alternative packs and highly automated technologies; a second, experiential, sees the activation of three production lines that will take the visitor to the center of the processes of the dairy world and bakery products; finally, a third level designed to indicate emerging trends, also in the fields of digitalisation, sustainability, innovation, ecological transition, alternative packaging and food safety, through a rich program of conferences. Cibus Tec 2023 is also the reference event for the future of food safety: in addition to boasting the exhibiting presence of the most important Italian and foreign suppliers of laboratory and analysis equipment and solutions, it organizes, with LabWorld.it, the LabWorld Arena (a permanent area for conferences and meetings on food safety) and hosts the most important Italian conference on challenges and solutions to combat food contamination. Furthermore, the Parma event was chosen by important Italian and international bodies and institutions as a platform to offer training, discussion and analysis on the great challenges of the food chain. Among these, the National Order of Food Technologists and in particular the Ordini Regionali of Emilia-Romagna, Tuscany, Marche and Umbria will use Cibus Tec as a preferential platform to hold three training events that issue training credits to members.

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agenda

Sigep 2024, an announced sold out The 45th edition of Sigep – The World Dolce Expo, the international trade show of artisan gelato, pastry, bakery and coffee, will take place from the 20 th to the 24th of January 2024 at Rimini Fiera, on a 129,000 m2 surface with a renovated layout and the presence of more than 1,200 brands. Organized by IEG, it will give the opportunity to discover the latest news, innovations and trends in the dessert and coffee food service sectors, concerning raw materials and ingredients, machinery and equipment, furnishings, packaging and services, while the 6 Arenas will host a rich calendar of international and national events. 12 teams will participate to the Gelato World Cup (Italy, Hungary, Korea, Peru, Taiwan, Singapore, Argentina, Brazil, Germany, China, Poland and the United Kingdom), including gelato, pastry,

chocolate, and ice sculpture tests, while Sigep Gelato d’Oro will welcome some of the best Italian professionals in view of the Gelato Europe Cup 2025. In the Pastry Arena, the Juniores Pastry World Cup will put under the spotlight 12 teams of young talents under 23 of age (India, USA, Peru, France, Australia, Hong Kong, Philippines, Malta, Chile, Korea, Taiwan and Canada) on the theme “Myths and legends”, while the candidates for the Italian Seniores and Juniores championships will respectively explore themes such as “Travelling towards the East” and “A sustainable future”. Moreover, in collaboration with “Pasticceria Internazionale”, the 33rd edition of SigepGiovani will enhance the importance of professional education and will welcome schools from all over Italy, which will be engaged in a competition about mini pastries.

Everything is ready for Fieragricola 2024 Innovation, training, content, business and passion, while also upgrading the formula to embrace a crossways and vertical exhibition format. This will be the soul of Fieragricola 2024 – the 116th edition of the Verona international agriculture exhibition, which will be held from 31 January to 3 February 2024. The event dates way back to 1898, when it was held in the city centre together with Fieracavalli. “We firmly believe in Fieragricola — says the president of Veronafiere, Federico Bricolo —. We want

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to invest and help it grow, not only in terms of exhibition but above all in terms of innovation, business and training to give the sector a direction and launch constructive dialogue with institutions to ensure answers in line with the needs of a strategic production sector on a national scale”. There will be a major emphasis on innovation, digitization and robotics - segments that in Italy today attract investments of more 2 billion euros/year (source: Smart Agrifood Observatory of Milan Polytech-

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botics and digital trends, renewable energy in agriculture, water management and saving and bio-solutions. The dynamic outdoor area will return once more, as the “live” showcase Fieragricola makes available to engineering exhibitors to present their vehicles and new technologies. Promotional efforts in Italy and abroad have also been strengthened, with the return of Roadshows designed to boost the number of visitors from central-southern Italy and the islands, with stop-offs in Latium, Puglia, Campania, Sicily and Sardinia; in-depth webinars will be held in the months leading up to the event, with a focus on incoming attendance in collaboration with the ICE-Trade Agency. The countries and target areas for the 2024 edition will especially include: Spain, Austria, the northern Adriatic area, Turkey, Hungary, Czech Republic, Slovakia, Israel, Iran, North Africa, Mozambique, Latin America, the Commonwealth of Independent States. Innovations in the animal farming field - one of the pillars of correct circular economy from a green point of view and a strategic sector at Fieragricola in Verona - include events dedicated to the supply chains, such as “Dairy Days”, the “Pork Summit” and the “Poultry Focus”.

nic University). These areas and are also expected to grow in response to difficulties in finding skilled labour. Communication and training are vital tools for Fieragricola in promoting dialogue in the supply chain, bringing the needs of the primary sector to the attention of institutions and accompanying a generational turnover that is one of the challenges for accelerating the way towards Agriculture 4.0 and the green transition. Technological innovation “is also a response to one of the main emergencies facing farmers on the front line: climate change — noted Marino Berton, scientific coordinator of Fieragricola —. We cannot speak of agriculture, but agricultures, because there are different production models in a peninsula like Italy stretching from the Alps to Lampedusa, which has found its strengths in biodiversity and the development of Geographical Indications”. Fieragricola 2024 will increasingly be a crossways and diversified event, with a vertical approach to the supply chains and a new exhibition layout divided into agricultural engineering, wine-growing, fruit growing, olive growing, animal farming and agro- bioenergy, joined by Fieragricola Tech, the show highlighting innovation with a specific focus on ro-

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agenda

International events in Italy

The Chiriotti Editori Publishing house takes part at the green coloured events 22-23 November 2023 - In-Vitality - Ingredients and functional foods show - Milan - www.in-vitality.it 16-17 January 2024 - MarcabyBologna Fiere - Private label food show - Bologna www.marca.bolognafiere.it 20-24 January 2024 - Sigep - Confectionery, pastry and ice cream show - Rimini - www.sigep.it 31 January - 3 February 2024 - Fieragricola - Agricultural processing show - Verona - www.fieragricola.it

28 February - 1 March 2024 - PestMed Expo - Pest management show - Bologna - www.pestmed.it 7-10 May 2024 - Cibus - Food show - Parma www.cibus.it 28-30 May 2024 - SPS Italia - Automation and digital show - Parma - www.spsitalia.it 6-7 June 2024 - Solids - Powder and bulk processing show - Parma - www.solids-parma.de 8-12 September 2024 - IUFOST - World food science congress - Rimini - www.iufost.org

Worldwide events

The Chiriotti Editori Publishing house takes part at the green coloured events. 7-9 November2023 - Gulfood Manufacturing - Food processing show - Dubai (EAU) www.gulfoodmanufacturing.com 8-9 November 2023 - JTIC - Technical days for the cereal industry - Dijon (France) - www.jtic.eu 11-13 November 2023 - Foodtech - Food processing show - Athens (Greece) - www.foodtech.gr 14-16 November 2023 - SPS - Automation and digital show - Nuremberg (Germany) - www.sps-exhibition.com 22-24 November 2023 - Swop - Food process and packaging show - Shanghai (China) www.swop-online.com 27-30 November 2023 - AndinaPack - Food process and packaging show - Bogotà (Colombia) www.andinapack.com 12-14 December 2023 - Pacprocess MEA - Food process and packaging show - Cairo (Egypt) www.pacprocess-mea.com 28-31 January 2024 - ProSweets & ISM Cologne Confectionery and snack industry show - Cologne (Germany) - www.prosweets.com 12-15 March 2024 - Alimentaria - Food show - Barcelona (Spain) - www.alimentaria.com

12-14 March 2024 - CFIA - Food processing show - Rennes (France) - www.cfiaexpo.com 19-22 March 2024 - Anuga FoodTec - Food processing show - Cologne (Germany) - www.anugafoodtec.com 10-11 April 2024 - MeetingPack - Packaging show Valencia (Spain) - www.meetingpack.com 22-25 April 2024 - ICBC 2024 - ICC Congress on Cereal and Bread - Nantes (France) - www.icc-icbc.com 14-17 May 2024 - Hispack - Food and packaging industry show - Barcelona (Spain) - www.hispack.com 10-14 June 2024 - Achema - Chemistry industry show Frankfurt (Germany) - www.achema.de 12-15 June 2024 - Propak Asia - Packaging industry show - Bangkok (Thailand) - www.propakasia.com 12-15 June 2024 - Propak China - Packaging industry show - Shanghai (China) - www.propakchina.com/en 18-21 June 2024 - Fispal Tecnologia - Food and packaging industry show - Sao Paulo (Brazil) www.fispaltecnologia.com.br 19-20 June 2024 - Snackex - Snack industry show Stockholm (Sweden) - www.snackex.com 5-7 July 2024 - Foteg - Food and beverage industry show Istanbul (Türkiye) - www.fotegistanbul.com

12-15 March 2024 - Auspack - Packaging industry show Melbourne (Australia) - www.auspack.com.au

14-17 July 2024 - IFT Expo - Food technologists show Chicago (USA) - www.iftevent.org

12-14 March 2024 - Victam Asia - Animal nutrition and health show - Bangkok (Thailand) - www.victamasia.com

3-5 September 2024 - Anuga Horizon - Food show Cologne (Germany) - www.anuga-horizon.com

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ANSELMO IMPIANTI SRL Via Fossano 33 12041 - BENE VAGIENNA CN - ITALY +39 0172 654755 anselmo@anselmoitalia.com www.anselmoitalia.com

pasta machines

ANTENORE VISENTIN SRL Via Cartera 39 31100 - TREVISO TV - ITALY +39 0422 300311 info@antenorevisentin.com www.antenorevisentin.com

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BECCARIA SRL Via Sperino 46 12030 - SCARNAFIGI CN - ITALY +39 0175 274737 beccaria@beccaria.it www.beccaria.it

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CAREDI SRL Via Sant’Elena 52 31057 - SANT’ELENA DI SILEA TV - ITALY +39 0422 94073 info@caredi.it www.caredi.it

trieurs silos

CBC SRL S S 75 C. U. Km 4,190 - Z.I. 06083 - OSPEDALICCHIO BASTIA UMBRA PG - ITALY +39 075 808151 sales@concetti.com www.concetti.com

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CIMAS SRL Via Val di Rocco 42 06134 - PONTE FELCINO PG - ITALY +39 075 5918339 commerciale.cimas@cimasitalia.it www.cimasitalia.it

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CIMBRIA SRL Via Colombarotto 2 40026 - IMOLA - BO - ITALY +39 0542 361423 seainfo@agcocorp.com www.cimbria.com

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3U VISION SRL Via Ugo La Malfa 20 40026 - Imola BO - ITALY +39 0542 1881791 info@3uvision.com www.3uvision.com

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CONCETTI GROUP S S 75 C.U. Km 4,190 - Fraz. Ospedalicchio 06083 - BASTIA UMBRA PG - ITALY +39 075 801561 salesitaly@concetti.com www.concetti.com

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CPS SRL Via Montecassino 47 - Località Larghe 40050 - FUNO DI ARGELATO BO - ITALY +39 051 6647979 info@cpscucitrici.it www.cpscucitrici.it

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CRISTIANO TORRE SRL Via Rezza 24/162 16033 - LAVAGNA GE - ITALY +39 0185 311991 torre@torre-eng.com www.torre-eng.com

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CUSINATO GIOVANNI SRL Via Monte Pelmo 8 35018 - SAN MARTINO DI LUPARI PD - ITALY +39 049 9440146 info@cusinato.com www.cusinato.com

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D.V. SRL DEPURATION VEHICULER Via E. Ellero 9 33080 - CUSANO DI ZOPPOLA PN - ITALY +39 0434 574192 info@dvsrl.com www.dvsrl.com

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DEFINO & GIANCASPRO SRL Via Archimede 27/33 - Zona Pip 70024 - GRAVINA IN PUGLIA BA - ITALY +39 080 3266196 info@defino-giancaspro.com www.defino-giancaspro.com

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SUPPLIER DIRECTORY

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FAVA SPA Via IV Novembre 29 44042 - CENTO FE - ITALY +39 051 6843411 info@fava.it www.fava.it

pasta machines pasta presses pasta driers emulsifiers

FRAGOLA F.LLI SPA Via Del Caminaccio 2 06088 - SANTA MARIA ANGELI PG - ITALY +39 075 805291 commerciale@fragolaspa.com www.fragolaspa.com

feed equipment silos crumblers pellet mills

GENERAL DIES SRL Via Strà 182 37030 - COLOGNOLA AI COLLI VR - ITALY +39 045 7650600 info@generaldies.com www.generaldies.com

feed equipment

GRANAIR Area industriale di Larisa - PO Box 3049 41500 - LARISA - GREECE +30 2410 541641 info@grainar.com www.grainar.com

yeast, leavens

GRESPAN IMPIANTI TECNOLOGICI SRL Via Roma 144 31020 - CASTRETTE DI VILLORBA TV - ITALY +39 0422 608848 info@grespan.it www.grespan.it

feed equipment silos

GROUP PACK SRL Strada del Lavoro 71 47892 - ACQUAVIVA REPUBLIC OF S. MARINO - ITALY +378 0549 911186 info@group-pack.com www.group-pack.com

sacks filling machines

IGUS SRL Viale delle Rovedine 4 23899 - ROBBIATE LC - ITALY +39 039 59061 igusitalia@igus.it www.igus.it

ancillary equipmentholdersductschains

IMAGIN SOLUTIONS SRL Via Dante Alighieri 25 24030 - MEDOLAGO BG - ITALY +39 035 902103 info@bonfanti.eu www.bonfanti.eu

driers

IMECO – EFFEGIELLE SRL Via delle Viole 23 26100-CREMONA CR - ITALY +39 0372 496826 sales@imeco.org www.imeco.org

Machines for dosing, weighing, bagging, palletizing, dampening controller and outflow free-flowing electronic controller.

IMMAC SRL Via Strada Nuova 25 27050 - CODEVILLA PV - ITALY +39 0383 373044 info@immacsrl.com www.immacsrl.com IST SRL Via Corazza 22 44124 - FERRARA FE - ITALY +39 053 2099536 info@istsort.com www.istsort.com

cereal milling equipment roller mills plansifter material handling and storage aspirators, suction units, exhaust units

Ancillary

analysis equipmentchemicalscleaning disinfection

✔

Packaging

EUROFINS TECNA SRL Area Science Park, LOC. Padriciano 99 34149 - TRIESTE TS - ITALY +39 040 3755341 tecna@tecnalab.com https://tecna.eurofins-technologies.com

✔

Feeds

motors

Pasta

ELVEM SRL Via delle Industrie 42 36050 - CARTIGLIANO -VI - ITALY +39 042 4513972 mail@elvem.it www.elvem.it

Mills

Cereal Equipment

SUPPLIER DIRECTORY

✔

graders, sorters ✔

✔

ITALVIBRAS SPA Via Ghiarola Nuova 22 26 41042 - FIORANO MODENESE MO - ITALY +39 0536 804634 italvibras@italvibras.it www.italvibras.it

vibrators

KONICA MINOLTA SENGING EUROPE B.V. Viale Fulvio Testi 128 20092 - CINISELLO BALSAMO MI - ITALY +39 02 84948800 info.italia@bs.konicaminolta.it www.konicaminolta.eu

automation and controls

LANDUCCI SRL Via Landucci 1 51100 - PISTOIA PT - ITALY +39 0573 532546 landucci@landucci.it www.landucci.it

pasta machines dies cutting machines washing machines

MAGNETICA TORRI SNC Via Giovanni XXIII 10 25086 - REZZATO BS - ITALY +39 030 2594184 info@magneticatorri.it www.magneticatorri.it

ancillary equipment

Ancillary

assistance, maintenance paints, lining, coating

Packaging

ITALSAVE SRL Via Vecellio 13 31025 - SARANO DI SANTA LUCIA DI PIAVE TV - ITALY +39 0438 460640 info@italsave.it www.italsave.it

Feeds

feeders, proportioners, dosers filling closing machines vffs vertical form fill seal machines sacks filling machines packaging equipment shrink tunnels

Pasta

ITALPACK SRL Via Costa 106 47822 - SANTARCANGELO DI ROMAGNA RN - ITALY +39 0541 625157 italpack@italpack.net www.italpack.net

Mills

Cereal Equipment

SUPPLIER DIRECTORY

✔

MAIN TECH SRL Via Fornace I Ia Strada 16 35010 - San Giorgio delle Pertiche PD - ITALY +39 049 7968480 info@maintechworld.it www.maintechworld.it

✔

MARANI SNC Frazione Casalfoschino 16/BIS 43018 - SISSA TRECASALI PR - ITALY +39 0521 877223 info@marani.it www.marani.it

cereal milling equipment assistance, maintenance

MAZZOLARI SRL Via Aldo Moro 14 - Z. I. Cignone 26020 - CORTE DE’ CORTESI CR - ITALY +39 0372 926002 info@mazzolariricambi.it www.mazzolariricambi.it

ancillary equipment

MIG SRL Via Guglielmo Garconi 21 24040 - FORNOVO S GIOVANNI BG - ITALY +39 0363 351919 ufficioacquisti@migsrl.it www.migsrl.it

meat, fish equipment

MIX SRL Via Volturno 119/a 41032 - CAVEZZO MO - ITALY 0535 46577 info@mixitaly.com www.mixitaly.com

ancillary equipment feed mixers filters granulators nozzles level indicators granulating machines

MOLITECNICA SUD SNC Cda Torre La Macchia 70022 - ALTAMURA BA - ITALY +39 080 3101016 info@molitecnicasud.it www.molitecnicasud.it

cereal milling equipment

MULMIX SRL Via Palladio 7, Marsango 35010 - CAMPO SAN MARTINO PD - ITALY +39 049 9638211 mulmix@mulmix.it www.mulmix.it

feed equipment silos driers hammer mills

✔

NAMAD DI MADDALENA NANNI Via Diano d’Alba 5/7 00166 - ROMA RM - ITALY +39 06 6140707 info@namadimpianti.com www.namadimpianti.com

analysis equipment

NATRO TECH SRL Via Copernico snc 24053 - BRIGNANO DI GERA D’ADDA BG - ITALY +39 0363 916130 info.natro-tech@mondigroup.com www.mondigroup.com/natro

sacks filling machines

NEWPHARM SRL Via Tremarende 24/B 35010 - SANTA GIUSTINA IN COLLE PD - ITALY +39 049 9302876 info@newpharm.it www.newpharm.it

disinfestation

NICCOLAI TRAFILE SRL Via Cardarelli 19 - Z I Sant’Agostino 51100 - PISTOIA PT - ITALY +39 0573 92731 niccolai@niccolaitrafile.it www.niccolai.com

pasta machines dies washing machines dough sheeter cutting machines

NORD MOTORIDUTTORI SRL Via Newton 22 40017 - SAN GIOVANNI IN PERSICETO BO - ITALY +39 051 6870711 info@nord-it.com www.nord.com

variable-speed drives, reducers

NTE Process SRL Via Milano 14/N 20064 - GORGONZOLA MI - ITALY +39 02 9516875 info@nte-process.com www.nte-process.com

pilot plantslevel indicators

OBR BULGARELLI SRL Via Parri 3 42045 - LUZZARA RE - ITALY +39 0522 976972 obr@obr.it www.obr.it

ancillary equipment cereal milling equipment feed equipment

OCRIM SPA Via Massarotti 76 26100 - CREMONA CR - ITALY +39 0372 4011 info@ocrim.com www.ocrim.com

cereal milling equipment silos roller mills cleaners pneumatic conveyors purifiers degerminators washers hammer mills

OFFICINE LOPORCARO SRL Via Del Grano 1 - Z.I. 70022 - ALTAMURA BA - ITALY +39 080 3101167 info@loporcaro.it www.loporcaro.it

cereal milling equipment

OLI SPA Via Canalazzo 35 41036 - MEDOLLA MO - ITALY +39 0535 410611 info@olivibra.com www.olivibra.com

vibrators

OLOCCO SRL Via Del Santuario 41 12045 - FOSSANO CN - ITALY +39 0172 692579 olocco@olocco.it www.olocco.eu

ancillary equipment valves pipe fittings pneumatic conveyors

PAGANI IMBALLAGGI SNC Via G. Morandi 32 21047 - SARONNO VA - ITALY +39 02 96701343 info@paganiimballaggi.com www.paganiimballaggi.com

bundling machines sacks filling machines palletizers depalletizers palletizing robots sealing welding machines pallet wrapping, hooding machines

✔

PAGLIERANI SRL Via Santarcangiolese 5 47825 - TORRIANA RN - ITALY +39 0541 311111 info@paglierani.com www.paglierani.com

bundling machines sacks filling machines palletizers depalletizers palletizing robots sealing welding machines pallet wrapping, hooding machines filling closing machines

✔

Ancillary

Packaging

Feeds

Pasta

Mills

Cereal Equipment

SUPPLIER DIRECTORY

✔

PLP LIQUID SYSTEMS SRL Via Provinciale SP 21,303 29018 - LUGAGNANO VAL D’ARDA PC - ITALY +39 0523 891629 info@plp-liquidsystems.net www.plp-liquidsystems.net

feed equipment, liquid and powder dosing, coating

PRO-TECH ITALIA SRL Via Guido Rossa 13/a 16012 - BUSALLA GE - ITALY +39 010/9642386 info@pro-techitalia.com www.pro-techitalia.com

material handling and storage silos conveyor belts bucket elevators hoppers packaging

RAM ELETTRONICA SRL Via Ospedaletto km 1,700 int D 76123 - ANDRIA BAT - ITALY +39 0883/553719 info@ramelettronica.it www.ramelettronica.it

electrical installation, automation and control

Ancillary

analysis equipment

✔

Packaging

PERKIN ELMER ITALIA SPA Viale dell’Innovazione 3 20126 - MILANO - MI - ITALY +39 02 36012500 cc.italy@perkinelmer.com www.perkinelmer.it

✔

Feeds

cereal milling equipment cleaners, stone mills

Pasta

PARTISANI SRL Via Buli 2 47122 - FORLI’ FC - ITALY +39 0543 796165 info@partisani.com www.partisani.it

Mills

Cereal Equipment

SUPPLIER DIRECTORY

✔

ancillary equipment RAMBALDO ANTONIO Via Tessara 9/11 35010 - SANTA MARIA DI NON - CURTAROLO PD - ITALY +39 049 557094 info@rambaldoantonio.com www.rambaldoantonio.com weighers, scales RICCIARELLI SPA Via U. Mariotti 143 - Z I SANT’AGOSTINO 51100 - PISTOIA PT - ITALY +39 0573 44571 info@ricciarellispa.it www.ricciarellispa.it stitching sacks filling machines ancillary equipment RIMA SRL Via Viazza Sinistra 2 40050 - MEZZOLARA DI BUDRIO BO - ITALY +39 051 805912 rimarticolitecnici@libero.it www.articolitecnici.it chains ROSA CATENE SPA Via San Rocco 5/b 23801 - CALOLZIOCORTE LC - ITALY +39 0341 630294 rosa@rosacatene.com www.rosacatene.com sieves SAINT GOBAIN ABRASIVI SPA Via per Cesano Boscone 4 20090 - CORSICO MI - ITALY +39 02 44851 stefano.natalicchio@saint-gobain.com www.saint-gobain.com fresh pasta machinery proving tunnel freezing tunnels SARP srl pasta machines fresh pasta pasteurizers Via Montebelluna 43 - loc. S. Andrea o. m. 31033 - CASTELFRANCO VENETO TV - ITALY +39 0423 482633 sarp@sarp.it www.sarp.it flour, feed, rice mills SCOLARI SRL driers Via Romiglia 2 25050 - PADERNO FRANCIACORTA BS - ITALY +39 030 6848012 info@scolarisrl.com www.scolarisrl.com ancillary equipment textiles frames SEFAR ITALIA SRL Via Nazioni Unite 44 10093 - COLLEGNO TO - ITALY +39 011 42001 info@sefar.it www.sefar.it

✔

SIMA SRL Via Marmolada 15 - Z I Nord 31027 - SPRESIANO TV - ITALY +39 0422 881034 info@simaimpianti.net www.simaimpianti.net

ancillary equipment dust collectors, cyclones aspirators, suction units, exhaust units

SIRCEM CM SPA Via Armando Diaz 19 84018 - SCAFATI SA - ITALY +39 081 8631205 sircem@sircem.it www.sircem.it

pasta machines silos feeders, proportioners, dosers pneumatic conveyors filters bucket elevators control panels industrial pc

TECALIT SRL Via Leonardo 60 35018 - SAN MARTINO DI LUPARI PD - ITALY +39 049 9460985 tecalit@tecalit.it www.tecalit.it

pasta machines pasta presses pasta driers

TECHNOBINS SRL Via P. Nenni 4 42048 - RUBIERA RE - ITALY +39 0522 943002 techbins@tin.it www.technobins.it

material handling and storage silos

TECNOGRAIN CARLINI SRL Via Aldo Moro 23 46010 - CURTATONE MN - ITALY +39 0376 478584 info@tecnograin.com www.tecnograin.com

refrigerating units

TUBIMONT SRL Corso Asti 2 I 12050 - GUARENE CN - ITALY +39 0173 228414 info@tubimont.it www.tubimont.it

feeders, proportioners, dosers

VEGA ITALIA SRL Via Fermi 8 20090 - ASSAGO MI - ITALY +39 02 8914081 info.it@vega.com www.vega.com

automation and controls

VERDI SPA Via Volta 7 1 42024 - CASTELNUOVO DI SOTTO RE - ITALY +39 0522 683899 info@verdispa.com www.verdispa.com

ancillary equipment bucket elevators screws, worms conveyor belts level indicators

WAM ITALIA SPA Via di Sotto 9/A 41032 - PONTE MOTTA DI CAVEZZO MO - ITALY +39 0535 740111 gianni.salvioli@wamgroup.com www.wamgroup.com

material handling and storage ancillary equipment conveyors valves

ZANIN F.LLI SRL Viale Delle Industrie 1 31032 - CASALE SUL SILE TV - ITALY +39 0422 785444 info@zanin-italia.com www.zanin-italia.com

driers ancillary equipment

Ancillary

brushes

✔

Packaging

SIAT SRL Via Circonvallazione Ovest 53 40050 - CASTELLO D’ARGILE BO - ITALY +39 051 977027 info@siat.it www.siat.it

✔

Feeds

automation and controls

Pasta

SGM LEKTRA SRL Via Papa Giovanni XXIII 49 20090 - RODANO MI - ITALY +39 02 95328257 info@sgm-lektra.com www.sgm-lektra.com

Mills

Cereal Equipment

SUPPLIER DIRECTORY

✔

Year 73 n. 10 - October 2023 Monthly ISSN 0040-1862

Autumn Issue 2023 SUPPLEMENT OF

BIANNUAL IN ENGLISH Tecnica Molitoria International is published twice a year with a circulation of 6,500 free copies either sent by air mail or distributed at international exhibitions. Furthermore it is sent to over 18,500 email addresses. If your company is not yet in the mailing list and you wish to receive the next issue, please complete the form below.

MONTHLY IN ITALIAN Since 1950 Chiriotti Editori has published the monthly technical magazine Tecnica Molitoria devoted to flour and feed mills, storage, rice and pasta industries. Even though it is in Italian, this journal is sent to paying subscribers all over the world. In each issue, scientific and technical studies carried out by universities and researchers are featured, besides a rich choice of articles and news about new machinery, plants, equipment and technology, new product developments, economical and legislative news, statistics and trends, congresses and exhibitions, and so on. To receive a free sample copy, please complete the form below.

FREE sample request form to fill in and send to info@chiriottieditori.it or visit shop.chiriottieditori.it

Please send me a sample copy of:

Surname and name.......................................................................................................................................................... Company name............................................................... Type of business....................................................................... Address............................................................................................................................................................................. City.................................................................................................... State/Province........................................................ Country............................................................................................................... Zip/postal code.................................... e-mail............................................................................................................................................................................... CHIRIOTTI EDITORI SRL

Viale Rimembranza, 60 - 10064 PINEROLO (TO) - Tel. + 39 0121 378147 - www.chiriottieditori.it - abbonamenti@chiriottieditori.it

Advertisers index 3U Vision - Imola (I)................................9

Defino & Giancaspro -

Officine Loporcaro - Altamura (I)...... April

Agrinova - Savigliano (I)......................31

Gravina in P. (I)...................................32

Olocco - Fossano (I)..............................27

Anselmo - Bene Vagienna (I)................21

Fava - Cento (I)..........................cover 2-1

Partisani - Forlì (I).................................26

AXOR - Cento (I)...................................11

FoodExecutive - Pinerolo (I).................79

PLP Liquid Systems -

Beccaria - Scarnafigi (I) .......................23

Fragola - S. Maria Angeli (I)................ 4-5

Lugagnano Val d’Arda (I).....................7

Borghi - Melara (I)................................14

General Dies - Colognola (I).................16

Pro-Tech Italia - Busalla (I)...................30

Brambati - Codevilla (I)........................20

Imeco - Cremona (I)..............................24

Ram Elettronica - Andria (I)..................18

Chiriotti Editori - Pinerolo (I)............... 118

Immac - Codevilla (I)........................ April

Rambaldo Antonio - Curtarolo (I)........53

Cimas - Ponte Felcino (I)............... cover 3

IST - Ferrara (I) .....................................10

Ricciarelli - Pistoia (I)........................ April

CMB - Marostica (I)...............................45

Landucci - Pistoia (I)...............................8

Siat - Castello d’Argile (I)......................28

CMF Ferrari - Pontoglio (I)....................29

Molitecnica Sud - Altamura (I)...... cover 1

Sima - Spresiano (I)..............................19

Colombo - Oggiono (I)..........................22

Mulmix - Campo San Martino (I)...... April

Sircem CM - Scafati (I).................... 12-13

Concetti Group -

Niccolai Trafile - Pistoia (I)....................15

Tecalit - S. Martino di Lupari (I).............17

Bastia Umbra (I)................................ cover 4

OBR Bulgarelli - Luzzara (I)....................6

Technobins - Rubiera (I).......................25

Cusinato - S. Martino di Lupari (I).........73

Ocrim - Paglierani - Cremona (I)........ 2-3

Wamgroup - Cavezzo (I)................... April

Companies index 3U Vision - Imola (I)...................................92

GEA - Galliera Veneta (I).......................... 109

Alfa Laval - Parma (I)...............................109

General Dies - Colognola Ai Colli (I)...........95

Andritz - Graz (AT).................................. 109

ILPRA - Mortara (I)...................................100

Anselmo Impianti - Bene Vagienna (I).......98

Landucci - Imola (I)....................................89

Axor - Cento (I)..........................................87

LTA - Thiene (I)...........................................98

Borghi - Melara (I)......................................84

Molitecnica Sud - Altamura (I)...................85

Bühler - Segrate (I)...................................109

Olocco - Fossano (I)...................................94

CEPI - Forlì (I).......................................... 102

Omar Impianti - Sala Bolognese (I)............98

Cimas - Ponte Felcino (I)........................... 80

PLP Systems - Lugagnano Val d’Arda (I)....96

FEN Impianti - Tezze sul Brenta (I).............98

RAM Elettronica - Andria (I).......................88

Ferrum - Schafisheim (CH).......................109

S.i.a.t. - Castello d’Argile (I).......................86

Flottweg - Vilsbiburg (DE)........................109

Tecalit - San Martino di Lupari (I)...............93

Fragola - Assisi (I)......................................90

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