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P n. 79 - March 2015

ISSN 1590-6515

COP IFBT 2014.indd 1 06/03/15 09:13

H.P. Homogenizers

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March 2015 Number 79

5 - RESEARCHBroccoli: anti-cancer benefits and improved shelf life - Heat and pressure treatment may affect allergenic proteins in peanuts - Nut consumption linked to lower the risk of pancreatic cancer in women - Whey protein as a fat replacement - Scientifically proven the emulsifying properties of canola protein - Neocandenatone, the new pigment for candy - Seafood-like flavour from seaweed by-products - Antimicrobial edible films inhibit pathogens in meat - Improving gut microbiota with white bread - Effect of lowering the glycemic load with canola oil - Cocoa extracts against Alzheimer’s disease - Okra extracts may increase ice cream shelf-life - Tannic acid has potential to reduce allergenicity of peanuts - Improvement of maize bread quality by lactic acid bacteria fermentation - Annatto tocotrienol may fight osteoporosis

14 - FOOD PROCESSINGFBF technology at work - Dispensing systems for ice cream and food products - The Pigo’s mission and philosophy - Mixing processes - Natural products for food pathogen control

20 - MILK AND CHEESE EQUIPMENTCutting solutions for cheese - Moulding machines - Stretching machine

24 - BAKERY AND CONFECTIONERYA new custom line for baking products - Complete drying solutions for the confectionery industry - Stone grain mills - Baking solutions

28 - PACKAGING EQUIPMENTBig solutions for small portions - Multifunctional robotic operator - Bag water chiller

30 - BEVERAGE PROCESSINGNew generation of automatic premix unit

32 - FILLERS & CAPPERSRecycling: bottle washing machine - Innovation in volumetric filling

36 - LABELLING & CODINGLabelling technology for the food sector - Wine labelling applications - Multistation labeller

38 - MATERIAL HANDLINGAutomatic can twist - Camera control systems for cans and seams - Vacuum Transfer Systems

42 - ANCILLARY EQUIPMENTSanitation and drying of conveyor belts - Filters and pumps - Speed reducers and variators

44 - NUTRITIONThe curcumin’s health-promoting benefits - Raw garlic consumption as a protective factor for lung cancer - Obesity may alter our taste - Immune and cardiovascular benefits from blueberry powder - Probiotics in the prevention of children’s throat infection - Oranges versus orange juice: which one might be better for your health? - Controlling obesity with potato extract

50 - CONSUMER TRENDSSofter stance being taken for spotlight health claims - Taste is not everything for ice cream - Busy Italians consider ice cream as a relaxation therapy - Germany’s feel for tasty yoghurt - In-store bakeries: US market trends - Nuts and seeds on the rise in Italy58 - PRODUCT TRENDSThe wine market for 2015: stable global demand - Clear Label leads top 10 food trends for 2015 - New ingredients shape future of ready meals market - Non-alcoholic drinks market: trends and forecast - 9 innovation themes for juice drinks70 - PACKAGING TRENDSStrong growth for bioplastics production capacities - US demand for cups & lids - The European market for flexible packaging - The converted flexible packaging market in Europe

76 - MARKETING REPORTSEurope soups market still grows - German ice cream market is the most valuable in Europe - USA will remain leader in nutraceutical ingredients - Factors driving change of preserved food in China - Global demand for salt to reach 325 million tons - Trust is key in growing US meat market

84 - NEWS & TECHNOLOGYBiotech crops show continued growth - Organic vs. conventional milk, which are the differences? - Herbs and spices: a useful approach to reducing salt content in soup - Biggest food and drink buyers and sellers of 2014 - Aquaculture can grow faster, raising micronutrient supply from fish - Conference on grains for feeding the world at Expo 2015 in Milan - Ipack-Ima part of the EXPO 2015 - Tuttofood 2015, more than 2,500 exhibitors espected

96 - ADVERTISER & COMPANY INDEX

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MONTLY - ISSN 1590-6515 March 2015 - number 79

ItalIan Food & Beverage technology - lXXIX (2015) march - 5

Broccoli: anti-cancer benefits and improved shelf life

Researchers from the University of Illinois (USA) may have discov-ered how to maximise the cancer-fighting power of broccoli, according to a study at the University of Illinois. The researchers first used methyl jasmo-nate (MeJA), a non-tox-ic plant-signal com-pound (produced natural-ly in plants) to increase the broccoli’s anti-can-cer potential, which they sprayed on the brocco-li about four days before harvest. When applied, MeJA initiates a gene ac-tivity associated with the biosynthesis of glucosi-nolates (GS), which are compounds found in the tissue of broccoli and oth-er brassica vegetables such as cauliflower, cab-bage, and kale. Glucosi-nolates have been identi-fied as potent cancer-pre-ventative agents because

of their ability to induce detoxification enzymes that detoxify and elimi-nate carcinogens from the body.However, the research-ers found that MeJA may also lead to plant decay and reduction of shelf life after harvest; they there-fore tried using the re-cently developed com-pound 1-methylcyclopro-pene (1-MCP). They ap-plied the compound af-ter harvesting the same broccoli that had already been treated with MeJA before harvest, which stopped or dramatical-ly slowed down the de-cay process. Like MeJA, 1-MCP is a non-toxic compound naturally pro-duced in plants, although synthetic forms can be produced.The researchers stressed that both MeJA and 1-MCP treatments re-

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

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

Rssl.com

Heat and pressure treatment may affect allergenic proteins in peanuts

The heat and pressure when applied to roasted peanuts lead to an allergic reaction to proteins signif-icantly reduced.These are the findings of the new study published in Food Chemistry and

carried out at the U.S. De-partment of Agriculture (USDA) by the chemist Maleki et al.Previously, Maleki had found that while peo-ple generally eat peanuts that have been roasted or

RESEARCH

6 - ItalIan Food & Beverage technology - lXXIX (2015) march

the findings, the research-ers concluded that auto-claving at 2.56 bars for 30 minutes produces a sig-

nificant decrease of anti-body-binding capacity of peanut allergens.

www.journals.elsevier.com

boiled, the extracts that are commonly used to di-agnose peanut allergies are from raw peanuts. She and colleagues also have shown that roasting-in-duced side reactions, such as browning, increased the amount of antibody that recognizes and binds to major allergenic proteins (allergens), when com-pared to the amount that binds to allergens from raw peanuts.The process the re-searchers used to ap-ply heat and pressure is called autoclaving. It in-volves a higher moisture environment - similar to steaming or boiling - than roasting. As a result, au-toclaving does not initi-ate the browning effect that comes with roast-ing. The less allergen-ic reaction to the pea-nuts exposed to heat and pressure was confirmed by skin-prick tests.The experiments also showed that in the au-toclave-treated peanut

samples, proteins be-came unfolded, which makes them easier to digest. Although further studies are

needed to assess the clinical rel-

evance of

Nut consumption linked to lower the risk of pancreatic cancer in women

Increasing nut intake has been associated with re-duced risk of diabetes mel-litus, which is a risk fac-tor for pancreatic cancer.American researchers from Harvard Medical School prospectively fol-lowed 75,680 women in the Nurses’ Health Study, and examined the asso-ciation between nut con-sumption and pancreat-ic cancer risk. Participants with a previous history of cancer were excluded. Nut consumption was as-sessed at baseline and up-dated every 2 to 4 years. Relative risks (RRs) and 95% confidence intervals (95% CIs) were estimat-ed using Cox proportional hazards models.This study was published on-line on British Journal of Cancer.Researchers document-ed 466 incident cases of pancreatic cancer. After adjusting for age, height, smoking, physical activ-ity, and total energy in-take, women who con-sumed a 28-g (1 oz) serv-ing size of nuts ≥2 times

per week experienced a significantly lower risk of pancreatic cancer (RR, 0.65; 95% CI, 0.47-0.92; P for trend=0.007) when compared with those who largely ab-stained from nuts. The re-sults did not appreciably change after further ad-justment for body mass index (BMI) and history of diabetes mellitus (RR, 0.68; 95% CI, 0.48-0.95; P for trend=0.01). The in-

verse association per-sisted within strata de-fined by BMI, physical ac-tivity, smoking, and in-takes of red meat, fruits, and vegetables.In conclusion, frequent nut consumption is inverse-ly associated with risk of pancreatic cancer in this large prospective cohort of women, independent of other potential risk factors for pancreatic cancer.

www.nature.com

Whey protein as a fat replacement

A study reported in Food Research International suggests that micropar-ticulated whey protein (MWP) could be used as a replacement for fat in re-duced calorie sauces and dressings.The researchers from University of Massachu-setts examined the influ-ence of solution composi-tion (pH and salt) and pro-cessing (homogenization

and heating) on the prop-erties of MWP (0-20%) suspensions. Amongst the findings were that high-pressure homogeni-sation (6,000 psi, 1 pass) of MWP suspensions sig-nificantly reduced pro-tein particle size and im-proved the stability to sedimentation. The light-ness and viscosity of the suspensions increased with MWP concentration,

RESEARCH

ItalIan Food & Beverage technology - lXXIX (2015) march - 7

which was attributed to the influence of the pro-tein particles on light scat-tering and fluid flow. Ther-mal treatment (90°C for 5 min) of MWP suspen-sions increased their vis-cosity, which was attrib-uted to aggregation of the protein particles induced by thermal denaturation. Such large aggregates formed after heating proved to be highly unsta-

ble to sedimentation, and this would limit their use in low viscosity food and beverage products.The researchers report that addition of calcium chloride (10 mM) to these heated systems did not cause significant chang-es in suspension rheolo-gy, and this is assumed to be due to the exist-ing denaturation of the MWP; the electrical char-acteristics of the MWPs were similar to those of protein-coated fat drop-lets, going from positive at low pH to negative at high pH.Overall, this study high-lights conditions where MWP can be used as a fat mimetic in low calorie food emulsions such as sauces, dressings, and desserts.

www.sciencedirect.com

Scientifically proven the emulsifying properties of canola proteinAustralian researchers published in LWT - Food Science and Technolo-gy a study where cano-la protein albumin frac-tion, globulin fraction, and canola protein isolate (CPI) were compared to commercial soy protein isolate (SPI) in terms of their emulsifying proper-ties at various pH values.The globulin fraction has

higher emulsifying capac-ity (EC), higher emulsify-ing activity index (EAI), and the droplet size of emul-sions stabilized was con-sistently smaller irrespec-tive of pH compared to al-bumin fraction or CPI. In comparison to SPI, globu-lin fractions also have high-er EC at all pH values test-ed, higher EAI at acidic pH, and smaller or comparable

average emulsion droplet size at both pH 4 and 7.The stability of canola pro-tein based emulsions were comparable to those of SPI based emulsions at most pH values (except the emul-sion stabilized by the CPI at pH 4), with no significant (p>0.05) changes in drop-let size during storage for up to 7 days at room tem-perature. These emulsions, however, experienced sep-aration into the emulsion and serum phases after 24-h storage at room tem-perature with the exception of CPI- and SPI-stabilized emulsions at pH 9.In conclusion, this study

demonstrates the compa-rable emulsifying proper-ties (forming or stabilizing) of some canola proteins to commercially available SPI, suggesting the po-tential use of canola pro-teins in food applications.

www.sciencedirect.com

Neocandenatone,the new pigment for candy

Mexican researchers have identified the neocande-natone, a new purple pig-ment that is present in the heartwood of Dalber-gia congestiflora, charac-terized by an “excellent in-tegration and stability” in matrices for both gelatin gummies and hard can-dies. The study was pub-lished in the Food Re-search International Jour-nal.Researchers prepared three pigment samples with different neocande-natone concentrations: crude extract, degreased extract and pure pigment,

fraction A, B and C, con-taining 6.95, 70.55, and 98.00% neocandenatone, respectively.None of the three frac-tions showed mutagen-icity using the Ames test with Salmonella typhimu-rium strains TA98, TA100, and TA102, and these frac-tions were not genotox-ic according to the micro-nucleus test. Fraction B was selected to pigment gelatin gummies at 0.007, 0.014, 0.028, and 0.031% and hard candies at 0.025, 0.05 and 0.075% w/w. As a comparison, a commercial anthocyanin (3% enocya-

8 - ItalIan Food & Beverage technology - lXXIX (2015) march

nin) was used to prepare the gummies (0.025, 0.05, 0.062, and 0.1%) and hard candies (025, 0.05, and 0.1%). The H° values for gummies ranged from 1.78 to 65.64° and 7.19 to 45.54° for neocandenatone and anthocyanin, respectively, while those for hard can-dies ranged from 33.64 to 62.52° and 25.31 to 68.16° for neocandenatone and anthocyanin, respectively.The concentration of ne-ocandenatone in select-ed samples of gummies (63.3% sugars w/w) and hard candies (80% sugars w/w) showed no signifi-cant differences (p > 0.05) over 2 months. In con-trast, the enocyanin con-

centration decreased fol-lowing first-order kinet-ics in both gummies (k  =  0.104 w−1) and hard candies (k = 0.084 w−1).

Seafood-like flavour from seaweed by-products

Researchers from Thai-land revealed that it is possible to isolate sea-food-like flavours for in-dustrial use from the waste streams of sea-

weed agar production via the production of seaweed protein hydro-lysates. The study was published on Food Chem-istry journal.An enzymatic bromelain seaweed protein hydro-lysate (eb-SWPH) was characterised as the pre-cursor for thermally pro-cessed seafood flavour; seaweed (Gracilaria fish-eri) protein after agar ex-traction was hydrolysed using bromelain (enzyme activity  =  119,325  U/g) at 0-20% (w/w) for 0.5-24 h.

Optimal hydrolysis con-ditions were determined using response surface methodology.The proposed model took into account the interac-tion effect of the enzyme concentration and hydrol-ysis time on the physico-

chemical properties and volatile components of eb-SWPH. The optimal hy-drolysis conditions for the production of eb-SWPH were 10% bromelain for 3  h, which resulted in a 38.15% yield and a 62.91% degree of hydroly-sis value. Three free amino acids, arginine, lysine, and leucine, were abundant in the best hydrolysate. 10 volatile flavours of the best eb-SWPH were iden-tified using gas chroma-tography/mass spectrom-etry. The predominant odourants were hexanal, hexanoic acid, nonanoic acid, and dihydroactinidi-olide.The thermally processed seafood flavour produced from eb-SWPH exhibited a roasted seafood-like fla-vouring.

Antimicrobial edible films inhibit pathogens in meat

Researchers at the Col-lege of Agricultural Sci-ence in Pennsylvania State University have conducted a deep study into the potential effica-cy of edible films current-ly used to seal in and pre-serve the flavour, fresh-ness and colour of food products.These may also have the potential to improve the

safety and quality of meat, through incorporation of essential oils or nanopar-ticles.The study evaluated the microbiological action of four agents - essen-tial oils of rosemary and oregano, and nanoparti-cles of zinc oxide and sil-ver - in meat and poultry, and the effectiveness of pullulan films incorporat-

RESEARCH

ItalIan Food & Beverage technology - lXXIX (2015) march - 9

ing these materials in in-hibiting pathogens. Work was performed in three stages. First initial path-ogens were treated with 2% of one of the four compounds and their sur-vival rate assessed; sub-sequently, four modified pullulan films, each con-taining one agent, were created and their antimi-crobial activity assessed, and finally, a selection of meat and poultry prod-ucts were treated with the films, vacuum packed and then bacterial growth assessed during refriger-ated storage for a period of up to three weeks.

It was found that use of the films led to a signifi-cant inhibition of growth, suggesting that such films have potential as a novel but effective means of delivering antimicrobi-al agents to meats. The bacteria-killing action of the films is both longer lasting and more effec-tive than liquid applica-tions; the films adhere to the meat, allowing the in-corporated antimicrobi-als to slowly dissolve into the surface. However, the researchers caution that these films are at pres-ent unlikely to replace the plastic packaging current-ly used, due to limitations in oxygen-impermeablity, and noted that further re-search is required into the effects of adding these compounds to the films on their mechanical prop-erties.

Improving gut microbiota with white bread

Several studies have ad-dressed the use of die-tary fibers in the modu-lation of intestinal micro-biota; however, informa-tion about other highly correlated components in foods, such as polyphe-nols, is scarce.Thus, with the aim to ex-plore the association be-tween the intake of fib-

ers and polyphenols from a regular diet and fecal microbiota composition, a group of Spanish re-searchers has investigat-ed it in 38 healthy adults. The results of study are published in the Journal of Agricultural and Food Chemistry.Food intake was record-ed using an annual food

frequency questionnaire (FFQ); quantification of microbial populations in feces was performed by quantitative PCR.A negative association was found between the intake of pectins and flava-nones from oranges and the levels of Blautia coc-coides and Clostridium leptum. By contrast, white bread, providing hemi-cellulose and resistant starch, was directly asso-ciated with Lactobacillus.Because some effects on

Effect of lowering the glycemic load with canola oil

intestinal microbiota at-tributed to isolated fibers or polyphenols might be modified by other compo-nents present in the same food, future research should be focused on diet rather than individual com-pounds.

Despite their independ-ent cardiovascular disease (CVD) advantages, effects of a-linolenic acid (ALA), monounsaturated fatty acid (MUFA), and low-gly-cemicload (GL) diets have not been assessed in combination. Research-

ers from Canada therefore determined the combined effect of ALA, MUFA, and low GL on glycemic con-trol and CVD risk factors in type 2 diabetes.The study published on Diabetes Care journal was a parallel design, rand-

10 - ItalIan Food & Beverage technology - lXXIX (2015) march

omized trial wherein each 3-month treatment was conducted in a Canadian academic center between March 2011 and Septem-ber 2012 and involved 141 participants with type 2 di-abetes (HbA1c 6.5-8.5% [48-69 mmol/mol]) treat-ed with oral antihyperg-lycemic agents. Partici-pants were provided with dietary advice on either a low-GL diet with ALA and MUFA given as a cano-la oil-enriched bread sup-plement (31 g canola oil per 2,000 kcal) (test) or a whole-grain diet with a whole-wheat bread sup-plement (control). The primary outcome was HbA1c change; secondary outcomes included calcu-lated Framingham CVD risk score and reactive hy-peremia index (RHI) ratio.As a result, 79% of the test group and 90% of the control group completed the trial. The test diet re-duction in HbA1c units of 20.47% (25.15 mmol/mol) (95% CI 20.54 to 20.40% [25.92 to 24.38 mmol/mol]) was greater than that for the control diet (20.31% [23.44 mmol/mol] [95% CI 20.38 to 20.25% (24.17 to 22.71 mmol/mol)], P = 0.002), with the greatest benefit observed in those with higher systolic blood pressure (SBP). Greater reductions were seen in CVD risk score for the test diet, whereas the RHI ra-

tio increased for the con-trol diet.In conclusion, a canola oil-enriched low-GL diet improved glycemic con-

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

Cocoa extracts against Alzheimer’s disease

Alzheimer’s disease (AD) is the most common age-related neurodegen-erative disorder, charac-terized by pathological ag-gregates of amyloid pep-tide-β (Aβ) and tau pro-tein. Currently available therapies mediate AD symptoms without mod-ifying disease progres-sion. Polyphenol-rich di-ets are reported to re-duce the risk for AD.Researchers at the School of Medicine at Mount Sinai (USA) published a study in the Journal of Alzheim-er’s Disease (JAD) where the AD disease-modify-ing effects of cocoa, a rich source of flavanols, were investigated. They hypoth-esized that cocoa extracts interfere with amyloid-β oligomerization to prevent synaptic deficits.Researchers tested the effects of three different cocoa extracts, viz. Nat-ural, Dutched, and Lava-do extracts, on Aβ42 and Aβ40 oligomeriza-tion, using photo-induced cross-linking of unmodi-fied proteins technique.

To assess the effects of cocoa extracts on synap-tic function, they meas-ured long term potentia-tion in mouse brain hip-pocampal slices exposed to oligomeric Aβ.The results indicate that cocoa extracts are effec-tive in preventing the oli-gomerization of Aβ, with Lavado extract being most effective. Lavado extract,

but not Dutched extract, was effective in restoring the long-term potentiation response reduced by oli-gomeric Aβ.In conclusion, they findings indicate that cocoa extracts have multiple disease-mod-ifying properties in AD and present a promising route of therapeutic and/or pre-ventative initiatives.http://www.j-alz.com/vol41-2

Okra extracts may increase ice cream shelf-lifeNews uses for okra ex-tracts come in sight. In fact, a new study in the Journal of Food Science, published by the Institute of Food Technologists (IFT) shows how okra extracts can be used as a stabiliz-er in ice cream.Ice cream quality is highly dependent on the size of ice crystals; as ice cream melts and refreezes dur-ing distribution and stor-age, the ice crystals grow in size causing ice cream to become courser in tex-

ture, which limits shelf life. Stabilizers are used to maintain a smooth con-sistency, hinder melt-ing, improve the handling

RESEARCH

ItalIan Food & Beverage technology - lXXIX (2015) march - 11

properties, and make ice cream last longer.In this study, the effects of varying concentra-tions (0.00, 0.15, 0.30, and 0.45%) of okra cell wall (OKW) and its cor-responding water-soluble polysaccharide (OKP) on the physical characteris-tics of ice cream were de-termined; ice cream mix viscosity was measured as well as overrun, melt-down, and consumer ac-ceptability. Ice recrystal-lization was determined after ice cream was sub-jected to temperature cy-cling in the range of −10° to −20°C for 10 cycles.Mix viscosity increased significantly as the con-centrations of OKW and OKP increased. The ad-dition of either OKW or OKP at 0.15 to 0.45% significantly improved the melting resistance of ice cream. OKW and OKP at 0.15% did not affect sensory percep-

tion score for flavour, tex-ture, and overall liking of the ice cream. OKW and OKP (0.15%) reduced ice crystal growth to 107 and 87%, respectively, as compared to 132% for the control (0.00%). Thus, the results sug-gested the potential use of OKW and OKP at 0.15% as a stabilizer to control ice cream quali-ty and retard ice recrys-tallization. OKP, however, at 0.15% exhibited great-er effect on viscosity in-crease and on ice recrys-tallization inhibition than OKW.In conclusion, this study found that water extracts of okra fiber can be pre-pared and used to main-tain ice cream quali-ty during storage. These naturally extracted sta-bilizers offer an alterna-tive food ingredient for the ice cream industry as well as for other food products.

Tannic acid has potential to reduce allergenicity of peanuts

A phytochemical com-pound called tannic acid may be an effective scav-enger of peanut allergens, according to a study by U.S. Department of Agri-culture (USDA) scientists. The study was conducted

by Agricultural Research Service (ARS) food tech-nologist Si-Yin Chung and support scientist Shawn-drika Reed, in the agen-cy’s Food Processing and Sensory Quality Research Unit in New Orleans, Loui-

siana. ARS is USDA’s chief intramural scientific re-search agency.The researchers wanted to see if tannic acid can react with peanut allergens in a way that would help re-duce or prevent allergic re-sponses that are induced when people accidental-ly ingest peanut residues contained in food prod-ucts. Tannic acid, or tannin, is a phenolic antioxidant commonly found in leg-umes, coffee, tea, and cer-tain tree barks. It has been shown to bind to allergenic protein fragments.Chung and his colleagues studied whether mix-ing tannic acid with ma-jor peanut allergen pro-teins (Ara h 1 and Ara h 2) would form stable com-plexes (pellets) that could prevent release of the peanut allergens in the hu-man stomach and gut. If so, the allergen complex-es could be excreted and an allergic reaction could be reduced or possibly prevented. Allergic reac-tion occurs when an anti-body called immunoglobu-lin E binds to the allergen-ic protein fragments, lead-ing to the release of hista-mines.For the study, Chung mixed four different levels of tannic acid in peanut butter extract. The pellets that were formed and col-lected were each tested in a solution at the acidic lev-

el of the human stomach (pH 2) and then in another solution at the alkaline lev-el of the intestines (pH 8). The solutions were analyz-ed for allergens that might be released from the pel-lets under those pH con-ditions. Results showed that the pellets formed at tannic acid concentrations greater than 0.5 milligrams per milliliter of peanut but-ter extract did not release major peanut allergens at either pH level.The study shows that tan-nic acid holds promise as a scavenger that binds to allergenic peanut proteins and keeps those proteins from being released in the stomach and gut after in-gestion.Read more about this re-search in the July 2014 issue of Agricultural Re-search magazine.http://www.ars.usda.gov/is/AR/archive/jul14/peanuts0714.

htm

12 - ItalIan Food & Beverage technology - lXXIX (2015) march

Improvement of maize bread quality by lactic acid bacteria fermentation

South African research-ers investigated how sour-dough fermentation im-proves maize bread qual-ity. The work was pub-lished on Journal of Cere-al Science.Maize sourdoughs were made by fermenting maize flour with multiple strains starter culture and with Lactobacillus plantar-um. Sourdough fermen-tation of maize dough brought about a 25-26% increase in loaf volume of maize bread. Confocal la-ser scanning microscopy revealed a cohesive dough structure in the sour-doughs. Larger cells were also observed in maize breads with maize sour-dough. Differential Scan-ning Calorimetry showed that maize sourdough had a slightly lower endother-mic peak temperature and higher endothermic peak enthalpy than straight maize dough. Rheologi-cal analysis showed that maize sourdoughs had a shorter relaxation time.Strain sweep analysis sug-gested that maize sour-doughs had the lowest elastic modulus, all indi-cating a softer and less elastic dough. Temper-ature sweep analysis showed an initial less elas-

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

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

Annatto tocotrienol may fight osteoporosis

Malaysian Researchers have published on Nutri-ents journal a study aimed to evaluate the effects of annatto tocotrienol on in-dices of bone static histo-morphometry in orchidec-tomized rats.Forty male rats were rand-omized into baseline (BL), sham (SH), orchidecto-mized (ORX), annatto to-cotrienol-treated (AnTT) and testosterone enan-thate-treated (TE) groups. The BL group was sac-rificed upon receipt. All rats except the SH group underwent bilateral or-chidectomy. Annatto to-cotrienol at 60 mg/kg body weight was administered orally daily to the AnTT group for eight weeks. Testosterone enanthate at 7 mg/kg body weight was administered intramuscu-larly once weekly for eight weeks to the TE group.

The rat femurs were col-lected for static histomor-phometric analysis upon necropsy.The results indicated that the ORX group had sig-nificantly higher osteo-clast surface and eroded surface, and significantly lower osteoblast surface, osteoid surface and oste-oid volume compared to the SH group (p < 0.05). Annatto tocotrienol and testosterone enanthate intervention prevented all these changes (p <

0.05). The efficacy of an-natto tocotrienol was on par with testosterone enanthate.In conclusion, annatto to-cotrienol at 60 mg/kg can prevent the imbalance in bone remodeling caused by increased osteoclast and bone resorption, and decreased osteoblast and bone formation. This serves as a basis for the application of annatto to-cotrienol in hypogonadal men as an antiosteoporo-tic agent.

expanding carbon dioxide during fermentation and baking.

DIR. 94/9/ECATEX

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

DESIGN&productionMODULARITY&flexibility

INNOVATION&globalization

hall 14 ■ 15stand L01

Power TransmissionEquipment

made in Italy

VRV-Ital.FoodBever.Tech(220x290).qxp_Layout 1 24/02/15 16:29 Pagina 1

RESEARCH

DIR. 94/9/ECATEX

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

DESIGN&productionMODULARITY&flexibility

INNOVATION&globalization

hall 14 ■ 15stand L01

Power TransmissionEquipment

made in Italy

VRV-Ital.FoodBever.Tech(220x290).qxp_Layout 1 24/02/15 16:29 Pagina 1

FOODPROCESSING

14 - ItalIan Food & Beverage technology - lXXIX (2015) march

FBF technology at work

Since 1987, FBF Italia has developed high pressure homogenizers; thanks to the wide experience gained in this field, the company is now a key point-of-reference for plant manufacturers, suppliers of turn-key equipment, and end-users in the food in-dustry. On-going innova-tion, exacting experimen-tation of special materials, strict quality controls and endurance tests allow FBF Italia to guarantee maxi-mum performance, dura-bility, reliability, and safety. Its mission is to offer to all its customers not only an excellent sale services but also a continuous relation-ship with constant, direct post- sale technical assis-tance. The target is to keep friendly relationships built on mutual evolution and in-novation.The FBF machines are suit-able for processing a wide

range of products and can be inserted into a complete process/production line, both as regards the san-itary and aseptic design, for the dairy, ice cream and food&beverage industries.The FBF range consists of high pressure homog-enizers, positive displace-ment pumps, laboratory homogenizers, and posi-

tive displacement pumps for product containing par-ticles.The homogenizer is of-ten necessary to mix one or more substances with-in a liquid. This machine al-lows micronizing and scat-tering the particles sus-pended in the fluid, so that the product becomes highly stable, no matter

the following treatments and storage the product may undergo. The “Buf-falo Series” homogeniz-ers are developed accord-ing to the UE directives and are available with ca-pacity ranging from 50 up to 50,000 l/h. Depend-ing on the products to be processed, the requested pressure may vary by up to 2,000 bars (29,000 psi).The positive displacement pumps are used to trans-fer the products from a storage system or process one to a further part of the plant at a high pressure. They are commonly used for feeding the spray dri-ers, tomato paste plants, osmosis plants, etc.The laboratory homoge-nizers are manufactured to replicate the same ho-mogenization conditions that can be expected in a real production process. These machines offer the The “Buffalo Series” high pressure homogenizer (FBF Italia).

ItalIan Food & Beverage technology - lXXIX (2015) march - 15

FOOD PROCESSING

possibility to execute tests up to a very high pressure (1,500 bar) and do not need any other device to work. It is easy to use and to move, with the high-est reliability, these rep-resent the best choice for the best process control.Finally, FBF presents the positive displacement pumps for products con-taining particles which are mainly used for prod-ucts containing particles with a maximum size of 15x15x15 mm such as to-mato cubes, vegetable or fruit pieces. Except for the compression head, that is equipped with special pneumatically controlled valve groups, the construc-

ABOUT THE HOMOGENIZING PRINCIPLE

In order to permanently mix one or more substances in a liquid, a homogenizer must be used in such a way as to make it possible to micronize and disperse the suspended particles in the fluid, rendering it highly stable even during successive treatments and storage.The product reaches the homogenizing valve at a low speed and at high pressure. As it pas-ses through the valve, it is subject to various forces that cause the micronization of the par-ticles. Violent acceleration followed by immediate deceleration causes cavitation with explo-sion of the globules, intense turbulence together with high-frequency vibrations, impact de-riving from the laminar passage between the homogenizing valve surfaces and consequent collision with impact ring.Homogenization can occur with the use of a single stage homogenizing valve (suitable for di-spersion treatment) or double stage homogenizing valve (recommended for use with emul-sions and for viscosity control when requested).

tion of this type of machine is much the same as the homogenizers.(FBF Italia - Via Are 2 - 43038 Sala Baganza - Par-ma - Italy - Tel. +39 0521 548211 - Fax +39 0521 835179 - www.fbfitalia.it - email: info@fbfitalia.it)

Dispensing systems for ice cream and food products

er efficiency and margins by using basic raw ingre-dients and also check all the production process, flavours and quantity pro-duced. Furthermore, ac-cessing a protected area, the user is the only one to monitor and verify the dai-ly production, monthly pro-duction, etc. and data are available for an exclusive use.In a fully automatic way, Unica and Unica HD will repeat countless times the error free weighing of the micro-ingredients of

your recipes, thus guaran-teeing a constant quality. Less errors and less cost mean higher quality of the finished product.All the weighing operations carried out by these sys-tems are saved and made available for a perfect trace-ability and the know-how can be protected with the use of an encrypted opera-tive software.(Lawer - Via Amendola 12/14 - 13836 Cossato - BI - Italy - Tel. +39 015 9899511 - Fax +39 015 9842211 - www.lawerunica.com)

40 years of experience and know-how in the design and manufacturing of dos-ing systems. 2 years of re-search and development with the co-operation of the most renewed consult-ing agency in the field of ar-tisanal ice cream. 1 year of operative tests and func-tional verifications at very important ice cream labo-ratory. This is Lawer.This company presents Unica and Unica HD char-acterized by reliability and accuracy, the real key fac-tors in the ice cream,

pastry and food sectors. These HD systems weigh the most important com-ponents of a recipe auto-matically, without the di-rect presence of the user. Less time spent process-ing and more time spent in the shop is important be-cause understanding the customer expectations be-comes a key element for success. With Unica and Unica HD production time and also hours and cost for production personnel are reduced. With these sys-tems the user can recov- Unica HD automatic dispensing station (Lawer).

16 - ItalIan Food & Beverage technology - lXXIX (2015) march

The Pigo’s mission and philosophy

Pigo set a goal to become an initiating force in tech-nological and consequent-ly economical progress in the food processing in-dustry. Today, the compa-ny has established itself as a world-class leader in the design and develop-ment of high technology freezing equipment and freeze dryers, as well as fruit and vegetable pro-cessing equipment, with an extensive experience in both freezing and fruit and vegetable process-ing.Thanks to many years of experience, research and development, its ma-chines achieve excellent operating characteristics and energy efficiency, while being user friendly,

thus guaranteeing many advantages.Pigo has specialized in developing fluidized bed freezers. The Easy Freeze represents the most suit-able solution for IQF freez-ing a variety of fruit, veg-etables, seafood, meat and cheese products, re-defining IQF technology with adaptable air flow. The Easy Freeze tech-nology provides the per-fect shape of IQF product with no clumps. The ful-ly controlled fluidization method keeps the prod-uct constantly suspended above the belt in a cush-ion of air and the result is the immediate crust freezing and efficient core freezing of individual piec-es, regardless of type, va-

riety or condition of prod-uct. Maximized freez-ing efficiency is obtained for each unique product, whether the product is heavy, light, soft, sticky or fragile, thanks to the var-iable speed control of all fans and belts, allowing on-the-fly optimization of air flow conditions. Inte-rior video monitoring al-lows for real-time super-vision of operating condi-tions, the complete con-trol and adjustments of the entire process from the outside, without the necessity to enter the freezer.Easy Freeze is consid-ered as the freezer with the most superior sanita-tion, giving the user the possibility to freeze dif-ferent products one af-ter the other without the risk of cross-contamina-tion. This system is en-ergy saving and a trouble free solution for all freez-ing needs.Pigo also presents Easy Freeze Spyro, the latest generation of spiral freez-ers giving the utmost ad-vantages in terms of en-ergy efficiency, hygienic conditions and advanced technological character-istics. In fact, belts gear motors are positioned outside the insulated cab-in (no lubrication inside the freezer) avoiding any risks of contamination due to any oil leakages.

The unit does not have any mezzanine floor and/or intermediary platform to avoid any accumula-tion of dirt making the cleaning operations eas-ier in order to have the highest hygienic stand-ards. The freezer design is made according to max thermal load and max sur-face occupied on the belt by the different products foreseen. Reduced main-tenance costs and low spare parts costs are due to the utilization of high quality commercial com-ponents. The weight loss is two times less than with vertical air flow.In order to obtain a quick freezing process Easy Freeze Spyro is designed for the high speed circula-tion (4 -10 m/sec) of cold air in contact with the prod-uct, on the whole length of the spiral conveyor. Hit-ting the incoming product with the coldest air means that the product is there-fore immediately “crust-ed” and snow formation diminished.Pigo freezers are devel-oped in modular sizes and all components are made entirely of stainless steel to provide a perfectly fro-zen product even for del-icate products such as cooked rice, raspberries, etc.The company also de-signs sophisticated pilot and production freeze dry-Easy Freeze dryer (Pigo).

ItalIan Food & Beverage technology - lXXIX (2015) march - 17

FOOD PROCESSING

WBH horizontal mixing unit (MAP).

ers, Easy Freeze Dryer - Lyophilizer, a product line which includes a broad range of standard and cus-tom units.The freeze drying-dehy-dration technology allows delicate aromas to be pre-served while drying the frozen product under vac-uum, producing a premi-um quality product with premium sensorial prop-erties. The machine is en-tirely made of stainless steel. Shelf modules and a vapour condenser are con-tained inside the cham-ber. Viewing ports are pro-vided in the doors, allow-ing both the vapour con-denser and product trays to be observed during the drying cycle. Each unit is equipped with a complete refrigeration plant of corre-sponding size, also includ-ing a purpose-built refrig-

eration condensing unit with capacity control to al-low an economical use of refrigerant. Includes con-denser unit.Besides Easy Freeze, Easy Freeze Spyro, and Easy Freeze Dryer – Lyophiliz-er, one of the company’s main machines is the au-tomatic Pitting machine PG103 having at least 50-100% higher capacity than any other pitting ma-chine on the market. Pi-go’s clients confirm that it works with 0.00% of re-mained stones when ade-quate quality and prepara-tion of the fruit (clean, cal-ibrated product with ade-quate ripeness) is provid-ed.(Pigo - Via Pontaron 30 - 36030 Caldogno - VI - Ita-ly - Tel. +39 0444 905709 - Fax +39 0444 90 97 78 - email: info@pigo.it)

tion, which allows the ma-terials to be projected in a 3-dimensional way and to merge with each other. This ensures that compo-nents with a different par-ticle size and bulk density are perfectly blended and mixed with high precision within the shortest possi-ble time. MAP mixers are used for mixing dry pow-ders, granules or short fib-ers, for moistening, ag-glomerating or granulating the same materials, or for mixing liquids or pastes with low viscosity.WBH horizontal single shaft batch mixers con-sist of a mixing drum ves-sel with an inlet, an outlet with discharge valve and a venting spout, a mix-ing shaft, two drum clos-ing end plates that carry flanged end bearing as-semblies complete with integrated adjustable shaft sealing unit, and a drive unit complete with pow-

er transmission. Plough-share or inclined blade-type shovel tools rotate as mixing tools in a special arrangement on the mix-er shaft in a horizontal, cy-lindrical drum. The result is turbulence in the mix that constantly involves all the product particles in the mixing process. The for-mation of dead spots or slow-movement zones in the mixing drum is pre-vented thus ensuring pre-cise mixing. In some cas-es, to obtain the desired mixing effect, separate-ly driven high-speed chop-pers can be installed.MAP is a member of Wam Group, global leader in bulk solids handling and processing equipment.(MAP Division – Wam Group - Via Cavour, 338 - 41030 Ponte Motta/Cavez-zo - MO - Italy - Tel. +39 0535 618111 - Fax +39 0535 618226 - www.mapsrl.it)

Mixing processes

As a result of decades of experience in the field of mixing technology, MAP company offers special-ly developed solutions for the food industry and today it presents a new unique and dedicated solution for virtually every type of mixing problem.The WBH and WAH is the best solution to match mar-ket needs in terms of qual-ity, maintenance, safety,

eco-friendliness, and price. It is a mixer designed for all kinds of product devel-opment and production vir-tually in all industries.The horizontal single shaft MAP batch and continu-ous mixer is based on the principle of mechanical fluidization of the product. The particular shape, po-sition and rotation speed of the mixing tools create a centrifugal vortex mo-

18 - ItalIan Food & Beverage technology - lXXIX (2015) march

Natural products for food pathogen control

Based in the Emilia-Ro-magna region, SCA deals with the production of in-gredients and natural ad-juvants relative to the Mediterranean food tradi-tion such as milk proteins, culture media, selected starter cultures, process-ing aids, sheep proteins, and functional ingredients for imitation cheese. The company is well-known both on the national and international market and is certified by Bureau Ver-itas ISO 9001 and ISO 22.000.Its Spanish partner com-pany DOMCA develops a variety of ingredients and extracts in the functional and anti-mold field for the food industry. From a veg-

etable origin matrix, this company develops the re-search and extraction of natural molecules char-acterized by antibacterial and preservative action.The DOMCA’s study on the Alliaceae (onions and garlic) and its com-pounds allowed the crea-tion of natural and stand-ardized products which improved shelf-life. In par-ticular the Proallium and Cycrom lines for the nat-ural preservation of sauc-es and ready-made meals prevent the development of bacteria such as Lis-teria monocytogenes and similar.Thanks to the high antimi-crobial power of the garlic and onions vegetable ex-

tracts, the Proallium Line reduces or removes the use of chemical additives. It is suitable for sauces, pre-cooked food, salads, pesto sauces, fresh and vegetable pasta, Russian Salad, humus, and Tzaziki.The Cycrom Line inhib-its the formation of Lis-teria monocytogenes that reproduces and survives also in refrigerator tem-peratures. This type of nat-

ural product is used to in-crease the shelf-life and prevent the development of emerging microorgan-isms in meat products (fresh, cured, seasoned), milk (fresh, cheese), and fish products (shellfish and ready fish products).(SCA - Via Friuli 5 - 29017 Fiorenzuola d’Arda - PC - It-aly - Tel. + 39 0523 981616 - Fax +39 0523 981834 - email: info@sca-srl.com)

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FOOD PROCESSING

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milk and cheeseequipment

20 - ItalIan Food & Beverage technology - lXXIX (2015) march

Cutting solutions for cheese

Since 1950, Caseartecni-ca Bartoli produces ma-chineries for the process-ing of milk and the pro-duction of cheese. Found-ed in Parma, this company has always worked close-ly with Parmigiano Reggia-no and Grana Padano dair-ies, supplying equipment for the automation and de-velopment of all activities involved, from agitators to Portioning machines.Nowadays, after a long-standing experience, Caseartecnica Barto-li has turned its attention to the packaging indus-try using its knowledge for the production of solu-tions dedicated to the cut-ting of hard and semi-hard cheese, suitable for both big and small packers and retailers. These machines, from the simplest to the more complex ones, cover a wide range of requests from both small and large retail chains.

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

Rock 22, the automat-ic portioning machine, with double blade for vari-able weight products and for fixed weight products mod. Rock 23 which is ideal for cutting cheese into pieces with a pre-set weight. This model is

characterized by reduced dimensions, processing of both slices and half cheese, integrated auto-matic weighing, automat-ic ejection of the pieces, and the possibility to au-tomate the entire working cycle from the entrance to the exit of the cheese.Rock 21, the automat-ic disk cutter allows to extract the heart of the cheese and automatically cut it into two equal parts or to mill the crust for the subsequent subdivi-sion into disks of variable weight with an automatic ejection of the cheese.Rock 20 Plus, the semi-automatic portioning ma-chine for variable weight cuts is developed for cut-ting hard and semi-hard cheese into portions of the desired weight and it allows to “rock” cut the cheese into portions (sim-ilar to manual cutting) or smooth cuts depending on Automatic dry cleaning unit for the rind (Caseartecnica Bartoli).

ItalIan Food & Beverage technology - lXXIX (2015) march - 21

MILK AND CHEESE EQUIPMENT

the blades, and to choose between the functions of fixed or variable weight. One of its main features is automatic weighing with external scale interfaced with the PLC.The mod. Rock 20 allows to semi-automatically “rock” cut a half cheese. It produces cuts of the de-sired weight, easily and ef-fortlessly. Rock 13 is the semi au-

hard cheese semi-auto-matically.Rock 16, the electric sec-tioning table cuts the cheese horizontally into two equal parts with an electric wire and it in-cludes a kit for dividing the cheese into discs semi-au-tomatically.The portioning machines for counter Rock 18 and Rock 19 models offer the possibility to cut, with a wire or with a blade, (to “rock” or smooth cut the cheese into pieces) all types of cheese, both horizontally and vertical-

ly. Designed for super-market counters, they are made to meet the needs of small packers.Finally, the automatic cleanser is suitable for the dry cleaning of the rind. It allows to either pack or to grate it. Depending on the program setting, it cleans the cheese in a more or less deep way.(Caseartecnica Bartoli - Via Quintino Sella 21A - Par-ma - Italy - Tel. +39 0521 982381 - Fax +39 0521 99486 - www.caseartec-nica.it - email: amministra-zione@caseartecnica.it)

Rock 22 automatic portioning machine (Caseartecnica Bartoli).

H6XM moulding machine for pasta filata cheese (CMT).

Moulding machines

With a potential produc-tion of between 100 and 5,000 kg/h and featur-ing maximum process-ing flexibility thanks to the independent control of the mechanical parts, the CMT moulding ma-chines satisfy the require-ments of small, medium and large scale cheese making factories, thus guaranteeing the high-est standards of quali-ty, hygiene and reliabil-ity, in complete compli-ance with EEC standard 89/392.The framework is made of 3 mm AISI 304 stain-less steel (specification UNI X 5 Cr Ni 18 10). The

work sections, separat-ed from the moving parts, feature the complete tef-lon coating of both feeder augers and moulds, while the sealing elements are made of material suited to contact with food prod-ucts so as to ensure the complete hygiene and preservation of the or-ganoleptic characteristics of the product. The pipes and rotating washing tur-bines to be connected to the external CIP system and the edges connect-ed with wide curvature radius (3 mm) ensure the greatest standards of hy-giene.The drum mould makes

pasta filata in the typical form and size of soft pas-ta filata cheese, soft moz-zarella cheese and mozza-rella balls, as well as dri-er pasta filata, such as “scamorza” and “provo-la”. By using special appli-ances to be fitted to the machine it is possible to obtain cylindrical forms and braids. Furthermore, thanks to the electronic speed regulation of both feeder augers and drum it is possible to ensure a constant pressure in this forming chamber, thus en-suring constant product weight.(CMT - Via Cuneo 130 - 12016 Peveragno - CN - It-aly - Tel. +39 0171 339456 - Fax +39 0171 339771 - email: info@cmt-spa.com)

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

22 - ItalIan Food & Beverage technology - lXXIX (2015) march

Stretching machine Stretching machine for pasta filata cheese (Roversi).

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

variable speed mixer in-side each stretching vat. It is equipped with a hori-zontal curd cutter. The machine, complete with electrical control panel and aluminum platform, ensures maximum acces-sibility for easy and com-plete cleaning. The pro-duction capacity is up to 1,200 kg/h.(Roversi Umberto e Figli

www.sca-srl.com

SCA srl - Via Friuli, 5 - 29017 - Fiorenzuola D’Arda - Piacenza - ItalyPh. +39 0523 981616 - Fax +39 0523 981834 - info@sca-srl.comR.I. di Piacenza n° 01323250181 - Cap. Soc. 50.440,00 i.v.

MORE THAN 25 YEARS OF EXPERIENCE

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

1°FIRM IN THIS SECTOR TO HAVE IT

produces ingredients and processing aids relative to the Mediterranean food tradition for the preservation of products in the food industry.

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

IS AN ITALIAN COMPANY BASED IN THE FOOD VALLEY: EMILIA R O M A G N A R E G I O N , W H I C H D E A L S I N F O O D INDUSTRY, MAINLY IN THE DAIRY SECTOR; BOTH KNOWN IN ITALY AND ABROAD.

Vitalmix (selected starter c u l t u r e s ) , S a l i M i x (processing aids), Ovilac (sheep proteins), Gelfood (functional ingredients for imitation cheese). The ingredients are used in the production of cheese, r icot ta , mascarpone, yogurt, dairy specialties and fresh spreadable curds, imitation cheese, creams, ice-cream and for all the other food industries.

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

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

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

MILK AND CHEESE EQUIPMENT

"NatEnzyme" is a enzymatic solutions line which belongs to “Bontà Infinite” and it aims at correcting, standardizing and modifying the rheological and reo-phermentographic qualities of all sorts of dough (alveograph, farinograph, exstensograph, reo-fermentographic, amylograph, falling number). Possible available solutions:> NatEnzyme Stabilase G30, to be used if major stability of the farinograph is required. > NatEnzyme P/L30, to reduce the alveographic P/L.> NatEnzyme Stabilase Elastic, to improve the stability of the mixture without altering its P/L.> NatEnzyme Reologic, to improve the reo-fermentographic properties of the dough. > NatEnzyme Noodle, for handmade and dry pasta , it improves the organoleptic properties and ensures a higher quality. > NatEnzyme Bisquit, to reduce the alveographic W, especially recommended in the bakery field. > NatEnzyme W Plus, improves the rheological properties of dough.

TECHNOLOGY FOOD INGREDIENTS

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

UNI EN ISO 9001:2008 n°3350 UNI EN ISO 14001:2004 n°0122A

BAKERY ANDCONFECTIONERY

24 - ItalIan Food & Beverage technology - lXXIX (2015) march

A new custom line for baking products

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

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

customizable system and can be coupled with auto-matic laminating systems for high productions. This system produces puff pas-try products such as pret-zel, smiles or any particular shape (bear, boat, moon and much more...). Just by adding a simple tool you can get an extremely in-novative Vol-au-Vent Line,

suitable for hotel chains and upscale restaurants that are always looking for new smart products.(Alba & Teknoservice - Via delle Industrie 26 - 35010 Villafranca Padovana - PD - Italy - Tel. +39 049 9070380 - Fax +39 049 9074042 - www.albae-quipment.it - email: info@albaequipment.it)

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

Complete drying solutions for the confectionery industry

With over 40-year’s ex-perience and more than 250 drying rooms in-stalled worldwide, Pinco SA guarantees the best technical solutions for the confectionery indus-try with customised prod-ucts according to custom-ers’ needs.

Pinco SA develops com-plete solutions for the drying process of mogul products with the most ef-ficient drying rooms avail-able on the market, capa-ble of processing all types of confectionery products such as gelatine, pectin, soft, foam, starch, gum

BAKERY AND CONFECTIONERY

ItalIan Food & Beverage technology - lXXIX (2015) march - 25

arabic and marshmal-low, and with an innova-tive energy recovery sys-tem which ensures high savings on daily operation costs. The company presents mogul pallet transport sys-tems with rails or AGVs and fully automatic pal-letising systems for jelly products after demould-ing. The first one ensures the maximum precision in pallet displacement and fast payback of the invest-ment. The system can be fully integrated with any mogul line to move pallets easily to the drying room and back, with full flexibil-ity from a single operator station.The fully automatic pal-letising systems with in-

tegrated weighing sta-tion guarantee the precise weight of the product in each box, with a tolerance as low as 20 g per box.Pinco SA also develops cooling tunnels for en-robed products, with a built-in track system to keep pallets moving as well as laboratory drying rooms for R&D depart-ments and labs to process up to 13 trays with the pos-

Mogul pallet AGV transport sys-tem (Pinco).

sibility to scale up quality outcomes to the industri-al Pinco’s unit, thus reduc-ing start-up times. Finally, sanitation systems with Ozone technology guar-antee the product quali-ty and safety by means of CIP (Clean In Place) sys-tems.(Pinco SA - Via Pra Mag 9 - 6862 Rancate - Switzer-land - Tel. +41 91 6400800 - email: info@pinco-sa.com)

ence in the field, Partisani have succeeded in plan-ning very simple and ver-satile plants. Other ma-chines can be added such as the cleaner, damper, si-los, sieving centrifugal sift-er, and it is also possible to join more stone mills connected to each other, thus allowing a remark-able increase in the out-put of flour, brown short, and bran.Finally, the stone mills can be used coupling them to the industrial plant, using the cereal coming from the cleaning area or creat-ing an independent plant for the production of or-ganic flours.(Partisani - Via Ugo Bul-li 2 Z.I. - 47122 Forlì - Ita-ly - Tel. +39 0543 796165 - Fax +39 0543 723237 - email: info@partisani.com)

Stone grain mills

With the slogan “In 70 years we have never changed our mind, but only some details”, Par-tisani presents its stone grain mills.The wholemeal and semi-wholemeal flour preserve all the minerals, mineral salts and fibres contained in the grain. For this rea-son Partisani has chosen to dedicate itself to the wholemeal grinding using stone mills.In all these years the company has combined tradition and technologi-cal development. All the mills are developed in ac-cordance with the Euro-pean regulations in terms of construction and safe-ty. The stones mount-ed are made only of nat-ural materials in order to ensure a long life and

they do not need to be dressed, the only neces-sary maintenance is to remake channels every 700/1,000 tons of ground product.Thanks to a long experi-

Stone mill for grain (Partisani).

26 - ItalIan Food & Beverage technology - lXXIX (2015) march

Baking solutions

Bontà Infinite presents the enzyme solution Na-tEnzyme with the aim of correcting, standardizing and modifying the rheo-logical and reo-phermen-tographic qualities of all types of dough such as al-veograph, farinograph, ex-stensograph, reo-fermen-tographic, amylograph, and falling number.Different solutions are available. NatEnzyme Sta-bilase G30 if major stabili-ty of the farinograph is re-quired; NatEnzyme P/L30 to reduce the alveographic P/L; NatEnzyme Stabilase Elastic to improve the sta-bility of the mixture with-out altering its P/L; Na-tEnzyme Reologic to im-

prove the reo-fermento-graphic properties of the dough; NatEnzyme Noo-dle improves the organo-leptic properties and en-sures a higher quality; Na-tEnzyme Bisquit is espe-cially recommended in the bakery field and it reduces the alveographic W; Na-tEnzyme W plus improves

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

the rheological properties of dough.Bontà Infinite has been certified with the UNI EN ISO 9001:2008 stan-dard that sets the require-ments for the quality man-agement system. It has also obtained the certifica-tion for the environment management system as provided by the ISO 14001 regulation.Bontà Infinite can also pro-vide customized enzymat-

ic solutions in order to solve specific problems related to the theological and reo-fermentographic properties of the dough. If required, the company can provide special dough with polyvalent controlled enzyme activity.(Bontà Infinite - Via Naziona-le 127 S. Biagio - 98050 Ter-me Vigliatore - ME - Italy - Tel. +39 0909783091 - www.natenzyme.com - email: info@natenzyme.com)

shop.chiriottieditori.it

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BAKERY AND CONFECTIONERY

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packagingEQUipMEnT

28 - ItalIan Food & Beverage technology - lXXIX (2015) march

Big solutions for small portions

In a packaging market characterised by high competitiveness and ev-er-greater demand for flexibility, productivity and time-to-market, Sac-mi’s FFS division has been awarded an order for a Minpack 12 packag-ing machine from the big-gest European producer of spreadable cheese.The machine forms, fills and seals single 40-g por-tions of herb-flavoured spread cheese starting from a single- or multi-layer plastic film reel, with an output of 21,000 containers/h and is char-acterised by outstanding flexibility. For example, it is possible to dose the same product in 4 differ-ent flavours simultaneous-ly or vary the cutting con-figuration directly via the operator panel.Other machine charac-teristics worth noting are

the ultra-clean execution which includes a tunnel in overpressure of sterile air to protect the product filling phase and the san-itation of the lid film by new generation high per-formance UV lamps. Also, the dosing unit body is heated by recirculation of hot water to ensure the product is always in the suitable filling conditions. Last but not least, all the construction materials are specifically intend-ed for use in a food envi-ronment. All this means

greater versatility and a broader application range, thus ensuring a rapid re-turn on investment.(Sacmi Imola - Via Selice

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

Provinciale 17/A C.P. 113 - 40026 Imola - BO - Italia – Tel. +39 0542 607111 - Fax +39 0542 642354 - email: sacmi@sacmi.it)

Multifunctional robotic operator

The innovative ORM ro-botised station devel-oped by Tecno3 is charac-terized by a column struc-ture upon wheels which makes it easy to move the machine between the different work posi-

tions. It is able to satis-fy the needs of automa-tion and flexibility of the most modern production processes. Once it reach-es its destination, the sta-tion is secured by means of a suitable mechanism.

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

ItalIan Food & Beverage technology - lXXIX (2015) march - 29

packaging EQUipMEnT

belts, the vibrating hop-pers, the rotary tables, the loaders or the dispensers, are interchangeable de-pending on the operation to be carried out and they are directly hooked to the column.The station is equipped with a multi-camera vi-sion system for tracking the products to be han-dled. Being fully cus-tomizable, the vision system can also perform product compliance mon-itoring.Among its various activi-ties, the LCD touch screen monitor placed on the col-umn supervises the work station and reconfigures it rapidly.(Tecno 3 - Via Mastri Ce-

stai 2 - 12040 Cornelia-no d’Alba - CN - Italy - Tel. +39 0173 610564 - Fax +39 0173 619494 - www. tecno-3.it)

ORM robotised station (Tecno 3).

Bag water chiller

The bag water chiller de-veloped by Firex has been studied to complete the Cook & Chill for the sauce and gravy process in order to ensure a perfect out-come of the finished prod-uct.Unlike outdated vortex systems, the drawer sys-tem made by Firex al-lows for a greater stand-ardization of the process-es. The envelopes are housed neatly in the draw-er gratings increasing the exchange surface of the product. The agitation of

the water freezing occurs by means a battery of noz-zles on the sides of the tank without creating vor-tices and excessive noise which stress the finished product and do not reduce the chilling time in any-way.The cooling water is used at 2°C to reduce the tem-perature in 5 or 10 kg bags from 85° to 8°C in less than 60 minutes. The wa-ter level can be adjusted in function of the total load of the product, in order to avoid wasting it in the

case of small volumes of food to chill down.At the end of the cooling cycle, the handy drawers allow to extract the deli-cate envelopes for the next phase of labeling and storage.The shelf-life of the prod-

uct will be 20 days when stored at 0°C or for 7 days if stored at 4°C.

The chilling tank is made of AISI304, the tubular frame of AISI 304 holds

18 drawers equipped with a motorized lifting system, the drawers for bags holding are made of AISI 304. The chilling tank has a thermic insula-tion device and chillers are connected in remote.Firex presents these main functional features: Water chilling by means of a cir-

cuit with pumps and heat-er exchanger on board; water agitation by dedi-cated pump to increase and allow a better heat re-lease; uniform bag distri-bution thanks to the draw-er system; filter to protect the heat exchanger with shut-off valve for tank in-spection even when the tank is full.The control board con-sists of a main switch, chilling On-Off, On-Off water agitation, chilling time setting, automat-ic and manual water lev-el selection, and finally an up/down control for the drawers.(Firex - Z.I. Gresal 28 - 32036 Sedico - BL - Ita-ly - Tel. +39 0437 852700 - Fax +39 0437 852858 - email: firex@firex.it)

Bag water chiller (Firex).

30 - ItalIan Food & Beverage technology - lXXIX (2015) march

BEVERAGEPROCESSING

MACCHINE IMBOTTIGLIATRICI

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Quality

GAI SINCE 1946 BOTTLING LINES FROM 1.000 TO 15.000 B/H

frazione Cappelli, 33/b - 12040 Ceresole d’Alba (Cn) Italiatel. +39 0172 574416 email: gai@gai-it.com - www.gai-it.com

ITALIAN BEVERAGE TECHNOLOGY 220x290 [2015] singola:Layout 1 4-03-2015 12:18 Pagina 1

New generation of automatic premix unit

Founded in 1967, A DUE di Squeri Donato & C. is spe-cialized in plant engineer-ing and manufacturing for the beverage sector. Today the company presents its most recent innovation in the mixing-carbonation technology, Carbomix Top NG, a fully automatic blending and carbonating system for CSD and NCB in-line preparation.The most notable distinc-tive peculiarity of the ma-chine, compared to the previous Carbomix Top model, is the horizon-tal design instead of the usual vertical configura-tion of the system em-bodying deaeration and buffer tanks. Using hori-zontal configuration gives several competitive ad-vantages, including great-er transport safety, facili-tated on-site re-assembly and maintenance proce-dures. In terms of techno-

logical benefits, owing to a special in-line mixing sys-tem and a special design inlet, product stability in-side the buffer tank has in-creased.Water deaerating by vac-uum or through gas strip-ping, owing to a larger gas-liquid contact surface area and to high-perfor-mance water inlet nozzles

ensures a minimal oxygen picking. The deaerating unit efficiency is steady within the whole flow rate range that can vary from 30 to 100%.The carbon Dioxide recov-ery from the buffer tank during the depressuriza-tion cycle increases the deaerating performance thanks to the process wa-

ter additional “soft” strip-ping. The water recovery on the liquid ring pump ensures a high vacuum degree. If required in or-der to increase the vacu-um degree, a deaerating second stage can be inte-grated.A new static mixer has been included in the prod-uct holding section while a dedicated recycling product pipe prevents the Plate Heat Exchanger from freezing when direct Ammonia Chiller is used instead of the chilling wa-ter system.Other features of Carbo-mix Top NG are the Hy-gienic Design and the complete drainability.(A DUE di Squeri Donato & C. - Strada Statale della Cisa 123 - 43045 Riccò di Fornovo - PR - Italy - Tel. +39 0525 305411 - Fax: +39 0525 39835 - www.adue.it - email: info@adue.it)

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

MACCHINE IMBOTTIGLIATRICI

Scri

ba

Stu

dio

/p

hP

aolo

Mar

chis

io

we design it , we built it,we bottle it

Quality

GAI SINCE 1946 BOTTLING LINES FROM 1.000 TO 15.000 B/H

frazione Cappelli, 33/b - 12040 Ceresole d’Alba (Cn) Italiatel. +39 0172 574416 email: gai@gai-it.com - www.gai-it.com

ITALIAN BEVERAGE TECHNOLOGY 220x290 [2015] singola:Layout 1 4-03-2015 12:18 Pagina 1

Fillersand Cappers

32 - ItalIan Food & Beverage technology - lXXIX (2015) march

Recycling: bottle washing machine

At the high production bottling rates in use to-day, there must be a high degree of specialization of the related processes. The washing of recycled bottles, for example, is in-creasingly performed with technologically advanced machines.

Akomag has dedicated several years to the cre-ation of bottle washing machines with high qual-ity standard, advanced technology and timely af-ter-sales service.In the beverage indus-try, the automatic wash-ing of recycled bottles has now reached a high lev-el of specialization. In this context, Akomag is able to offer a varied produc-tion, which includes bottle washing machines, rinsing machines, and sterilizers for glass or PET bottles, crate washers and acces-

sories to complement. There is a large choice of washers, the potential of which obviously varies depending on the model, and they range from 100 to 50,000 bph.The modular structure of all installations allows the functions and the level of sophistication to be grad-ually increased, including special washing sections and sanitizing, automatic control of process param-eters, security systems, energy recovery, reduc-tion of discharges and au-tomatic sanitization of the parts which is most impor-tant from the point of view of hygiene.

Start the washing

At low production capac-ity, the range offers Gen-esi, available in very small dimensions in order to

be inserted into any op-erating environment. De-signed under the indica-tion of the producers with low production capacities, the series has a simple but functional washing cy-cle, which lowers operat-ing costs (water, energy,

detergent) without nega-tively affecting the clean-ing of the bottles to be re-cycled, the complete re-moval of the labels and their total evacuation out-side. The particular ease of use and maintenance increases productivity and

Genesi bottle washer for low production (Akomag).

Fillers and cappers

ItalIan Food & Beverage technology - lXXIX (2015) march - 33

reduces downtime.The modularity of the Genesi series allows the customer to build a ma-chine to measure, adapt-ing it from time to time to different types of use (wa-ter, wine, oil, beer, and soft drinks).Constructed in accord-ance with the Machin-ery Directive (CE), it is equipped with all the ac-cessories needed for the proper functioning, a heat exchanger built with stain-less steel tubes arranged geometrically to prevent the deposit of mud or various precipitation that would compromise the performance or, alterna-tively, a combustion cham-ber built with direct burner operation.The main features of the series are: safety guards and dust cover to pro-tect the unloading of bot-tles; grouped grease; sav-ing valve for the water net-work and automatic con-trol of the presence of wa-ter in the last rinsing sta-tion; electronic speed con-trol; electronic security on the main gearbox that stop the machine in case of overload; spray pumps with casing and impeller made of stainless steel AISI 316 and protective fil-ters; valves for emptying the waste paper and spray tanks; adjustable control panel, made of stainless steel; IP55 electrical plant;

gauges and thermome-ters in visual range of the operator; setting and con-trol of all the machine via “touch-screen”.The Genesi machine is also developed for the in-troduction of detergent and liquid additives into the bath and the deter-gent tank, and disinfect-ants and other products into the spraying tanks.Internal spraying (made with self-cleaning rotat-ing nozzles) and external high pressure spraying are easily removable for rou-tine cleaning and mainte-nance. The loading and un-loading of bottles is com-pletely automatic and per-fectly synchronized with the movement of the main chain.

Dry cycle

In order to streamline the washing cycle, Akomag has developed Hydra, a series of fully automatic machines that comprises a first station for empty-ing the bottles followed by pre-washing spraying and first pre-maceration bath. This configuration helps to reduce the pollution of the detergent bath and re-duces fuel consumption. The triple station for la-bels extracting ensures their complete detach-ment from used bottles, while the rotating filter

displaced over the entire width of the machine en-sures the evacuation out-side.The bottle washing is com-pleted with indoor and outdoor spraying, which takes place in a high-pres-sure cleaner fitted with self-cleaning and self-cen-tering rotating nozzles. To complete rinsing, and to ensure the abatement alkalinity phase it is fol-lowed by spraying with an external and internal wa-ter network.Also developed according to the Machinery Direc-tive (CE), the series has different predispositions that increase safety, in-cluding sensors for slow-ing down and eventually stopping the machine in case of failure or obstruc-tion of the bottles on the conveyor; detergent in-troduction and liquid ad-

ditives in the bath and other products in spray tanks; the automatic load-ing and unloading of the bottles perfectly synchro-nized with the movement of the main chain, and the economizer valve for the water network and the automatic control of the presence of water on the last rinsing station.Other features are impor-tant, such as the automat-ic resetting of the chutes for loading and unloading bottles from the control panel; grouped grease; electronic variable speed with remote control (in-verter); setting and con-trol of all the machine by touch-screen; self-center-ing and self-cleaning rotat-ing spray at high pressure; external spraying easily re-movable for cleaning and maintenance; valves for emptying baths and spray-

Hydra high speed bottle washer (Akomag).

34 - ItalIan Food & Beverage technology - lXXIX (2015) march

ing tanks; control panel made of stainless steel; IP55 electrical plant; final-ly gauges and thermome-ters in visual range of the operator.At the point where the bottles are unloaded there are safety guards and dust protection. The electronic safety on every gearbox allows the ma-chine to stop in case of overloading. The heat ex-changer and pumps are always made of stainless steel.There is very high produc-tivity and automation in the wash meet HP mod-el in the same series. De-spite the level of sophis-tication, just one opera-tor is needed to remotely manage the entire wash-ing cycle, verifying op-eration via control sys-tems. The external wash-ing tubes are constructed in order to reduce mainte-nance to a minimum; but in case it is necessary, dismantling and clean-ing are very simple. The regulation of the temper-ature in the tanks is au-tomated by means of a modulating proportion-al pneumatic system that offers a guarantee of ac-curacy and safety of op-eration. The main motor, oversized, ensures a long lasting efficiency by min-imizing mechanical wear. The electronic variable frequency allows to man-

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

tergent bath is equipped with a recovery system for the detergent solution that accumulates in the pressing phase.(Akomag - Frazione Dio-

lo 15/D - 43019 Soragna - PR - Italy - Tel. +39 0524 599097 - Fax +39 0524 599012 – www.akomag.com - email: info@akomag.com)

Innovation in volumetric filling

PI-MEC presents an inno-vation in the bottling sec-tor which is able to re-duce waste production, giving more security to the quantity and quali-ty of the dosed products and guarantees a finished product which is more ho-mogeneous to the con-sumer.The patented volumet-ric filler for glass or plas-tic bottles and jars devel-oped by PI-MEC prevents

the formation of air bub-bles during filling. The special construction of this machine allows the user to have the area be-low the containers com-pletely free, thus ena-bling greater cleanliness and simplicity. Therefore, if the bottom of the bottle breaks due to the thermal shock, the product and the bottom of the bottle fall directly into the ma-chine basement, reducing

the cleaning operations of the machine.The solid, reliable con-struction and the quick format change (due to the use of grippers which do not need any equipment for the replacement of the inserts) make this ma-chine an important innova-tion for the sector.(PI-MEC - Via Jacchia 11 - 43125 Parma - Italy - Tel. +39 0521 966737 - email: pimec@pimec.com)

Volumetric filling machine (PI-MEC).

Fillers and cappers

labellinganD coDing

36 - ItalIan Food & Beverage technology - lXXIX (2015) march

Labelling technology for the food sector

For the first time ever P.E. Labellers will be present at Anuga Food Tec 2015, which will be held in Co-logne from 24th to 27th March.The food industry is one of the three most impor-tant sectors for P.E. Label-lers. The company devel-ops small labellers for the

high-quality canning indus-try as well high-speed la-bellers for oil and milk mul-tinational companies. Es-pecially for this sector, P.E. Labellers presents ma-chines for label applications with guaranteed seals rein-forced with hot glue on pol-ished caps for glassware or tamper-evident applica-

tions with Maya, the new sleeve applicator.Adhesleeve products, sim-ilar to solutions applied on Friesland-Campina cans or on drinkable Yogurt such as Yoplait, and the Bi-Pack applicator complete the portfolio of P.E. Labellers. In particular, Bi-Pack rep-resents a real solution to promote on the market with 2x1 promotional con-figurations.

P.E. Labellers and Packlab at Ipack-Ima

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

will be together as usu-al, with a single stand where they will display almost all their labelling machines.P.E. Labellers focuses it-self on its clients and pro-vides them with the best machines with the best performance and the low-est running costs during the years of production. This company produces more than 400 labelling machines a year.At Ipack-Ima there will be the labelling machine Modular Plus, which en-sures full flexibility thanks to the servomotors with integrated electronics to rotate the plates and la-belling stations that can be easily replaced. There will also be a roll-fed la-belling machine, either a rotary Rollmatic model or a linear Roll-Line mod-el, along with the new Maya sleeve applicator

LABELLING AND CODING

ItalIan Food & Beverage technology - lXXIX (2015) march - 37

with thermal shrinking, the ideal current packag-ing solution.Packlab will present a lin-ear Wing self-adhesive la-belling machine, along with the Print & Apply sys-tem that prints the label and applies it directly on

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

the carton, the ideal solu-tion for end-of-line product traceability.(P.E. Labellers - Via Europa 25 - 46047 Porto Mantova-no - MN - Italy - Tel. +39 0376 389311 - Fax +39 0376 389411 - email: pela-bellers@pelabellers.it)

Calix linear self-adhesive labelling machine (Packlab).

Wine labelling applications

Packlab, a company part of the P.E. Labellers Group, specialises in produc-ing self-adhesive labelling systems. Especially for the winemaking sector, it presents Calix, a linear self-adhesive labelling ma-chine suitable for speeds from 1,000 to 9,000 bph. Ideal for applying partial front and rear labels with suction belt on cylindrical vessels, this model can

also apply a wrap-around label.The strength of Calix is the modular adhesive unit, fitted with 5-axis supports. It can meet the most di-verse application needs. Packlab’s linear machines also make it possible to streamline format change times and costs since they operate with no need to replace format parts.Accident protection sys-

tems are fitted with CE compliant light curtains.(Packlab - Via Volta 16 - 46030 San Giorgio di

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

Multistation labeller

Makro Labelling technolo-gy is able to deliver great numbers, on the basis of important features such as modularity, flexibility, and practicality.MAK labelling technolo-gy is applied in different models. These machines meet the requirements of both medium and large companies and they are equipped with special ap-plications and manage high production speeds. Cold and hot glue, self-ad-hesive or combined ver-sions are available.

In synergy with its tech-nical office, Makro Label-ling develops special ma-chines, special fitting and custom applications ac-cording to customer re-quirements.At production speeds from 1,500 to 45,000 b/h, the MAK models work with body, neck, neck wrap, back, “I” “L” “U” seals, etc.(Makro Labelling - Via Don Doride Bertoldi 91 - 46045 Marmirolo - MN - Italy - Tel. +39 0376 1872203 - Fax +39 0376 1872197 - www.makrolabelling.it)

38 - ItalIan Food & Beverage technology - lXXIX (2015) march

MATERIALHANDLING

Automatic can twist

For a neophyte of the in-dustrial handling the Twist could be a name of a old type of dance, on the con-trary for an expert of this industry segment it is a very useful and func-tional tool to rotate 180° the cans that have to be

cleaned, filled, dryed and printed.It looks simple at a first sight, however over the time, since it is started the canned soft drink pro-duction, the can formats are increased in number together with the con-

veyor lines speed and the traditional fix twists can only partially solve the new needs of the canning companies.Magnoni has followed with attention this market evolution and it has under-stood that the frequent and long line stops are a big issue for the compa-ny producing canned soft drinks.For this reason the com-pany thought how to over-take this new need and af-ter careful studies it has designed, built and pat-ented the Automatic Mul-ti-Format Twist for filled cans. This new Twist con-cept let you change can line format in few sec-onds, up to 15 different formats; it works through a number of electro-hy-draulic actuators managed by a central PLC. The con-veyor line than can negoti-ate a can speed up to 140,

000 cph, keeping con-stantly the cans spaced to avoid shock that could damage them. A great step forward for the man-agement of the high num-ber of can formats now in the market.Today, Magnoni confirming is will of designing always new innovative systems in order to respond to the needs of canning compa-nies always in evolution. The company is testing to-day inside its own factory a new Automatic Multi-For-mat Twist for empty cans to put before and after the rinsers, thus completing the full cycle and making faster and more rentable the full production canning process.(Magnoni - Via Respighi 99 - 41122 Modena – Ita-ly – Tel. +39 059 360220 - Fac +39 059 373919 - www.magnonisrl.it - email: info@magnonisrl.it)Automatic Multi-Format Twist for filled cans (Magnoni).

40 - ItalIan Food & Beverage technology - lXXIX (2015) march

Camera control systems for cans and seams

ParmaControls devel-ops high precision cam-era inspection systems for cans and lids, caps and closures. These systems verify shapes, dimen-sions, and specific de-fects. First, the flange and ovality check, inspection of dirty spots over the to-tal inner surface; secondly the seam control, check for dots and scratches, and lid decoration verification.The ControlCamera SEAM system assures a com-plete inspection with 4+1 cameras when the detect-able defects are droops, false seams, dents. It is also possible to carry out the correct or inverted dec-oration verification and lid decoration check.The optical box is housed in an appropriate case complete with stirrups for fixing to the belt side with hand-operated adjust-ment device for the size changeover, including the lighting system and the adjustable set-up of one or several high-resolution CCD cameras, the neces-sary light and/or image fil-tering or focusing devic-es, if any.The unit presents a dedi-cated PC in the indepen-dent control board, com-plete with an uninterrupt-ible power unit. The TFT

monitor and membrane keyboard for operator in-terface complete the stan-dard version.The operating speed de-pends on the inspection task requested, the sensi-tivity is over 0,01 mm ac-cording to the magnitude of the inspection field, while the accuracy var-ies according to the type of inspection and is defin-

The ControlCamera system for cans

and seams (Parmacontrols).

able after a test on actual samples.(Parmacontrols - Via Man-tova 79/a - 43122 Par-

Vacuum Transfer Systems

The Vacuum Transfer Sys-tems developed by Agierre are mainly applied both in the productive department (on mixers, dryers, fluid bed coolers, and blending systems) and in the pack-ing units (on packaging ma-chines, tableting press ma-chines, etc.). Their function-ing is based on the suction (by vacuum) of powders and grains that must be transferred from one con-tainer to another. The Vac-uum allows the powder to be handled at a low veloci-ty, which guarantees a con-stant and consistent han-dling of the powder with-out shock and de-mixing. The Vacuum Transfer Sys-tems have an innovative design and can be custom-ized according to the tech-

nical requirements of each customer. Depending on the technical specification, the Vacuum Transfer Sys-tems can have basic con-figuration or overpressure.The Vacuum Conveyors (patent pending) are devel-oped in compliance with the “cGMP guidelines”, the UNI EN ISO norms and the Atex and Machine Directives. All the convey-ors can be customized ac-cording to customer re-quirements and needs.Different kinds of filter are available; bag, pleat, stain-less steel, and titanium.(Agierre - Via Ponte la Pi-etra Snc Zona industriale 03043 - Cassino - FR - Ita-ly - Fax +39 0776 364005 - Tel. +39 0776 367914 - www.agierre.eu)

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

The Vacuum Transfer System (Agierre).

MATERIAL HANDLING

ANCILLARYEQUIPMENT

42 - ItalIan Food & Beverage technology - lXXIX (2015) march

Sanitation and drying of conveyor belts

90% of foodstuff contam-ination takes place during the production and pack-aging process. Saturat-ed steam technology rep-resents the solution as it solves the problem quick-ly and practically reducing, in a few seconds, the to-tal bacteria load without the use of chemical prod-ucts. In fact, the high tem-perature of the saturat-

ed steam is enough to destroy bacteria and bio-films.REA Steam Cleaning pro-vides a complete range of belt cleaners for wash-ing and sanitation dur-ing production or breaks. The models enable use on both smooth and modular belts.This technology guar-antees the reduction in

bacterial load, ensures achievement of the HAC-CP standards, and works with any belt passage speed.There are several advan-tages such as reduced cleaning costs (consider-ing no detergent and less water to be dispose of), low water consumption, immediate drying of the belt, and no water leak-age, residue, steam or waste.All the REA belt clean-ers simultaneously carry out 4 phases of belt san-itation. First a steam and water jet washes the belt and removes all the visible residues. The extraction chamber connected to an extractor fan removes the waste and condensate from the tank. Secondly, a 150°C saturated steam jet strikes the belt and elimi-nates the bacterial load. If necessary, a water jet

cools the sanitised belt to avoid link dilation (for modular belts). Finally, the extraction chamber guar-antees that the belt, on exiting the washing equip-ment, is perfectly dry.The results of the tests carried out have indicated the effective reduction or total abatement of loads of E. coli, L. monocyto-genes, Staphylococcus aureus and Salmonella on the surface of the equip-ment. REA Steam Cleaning pres-ents Jolly S1 for cleaning after production of fixed belts, Jolly S2 for clean-ing during production, and Jolly D for cleaning during production of the modular belts.(REA Steam Cleaning - Via Lombardi 6 - 10028 Tro-farello - TO - Italy - Tel. +39 011 6804250 - Fax +39 011 6804292 - email: info@reasrl.eu)Example of a mobile installation for conveyor belt cleaning (REA).

ItalIan Food & Beverage technology - lXXIX (2015) march - 43

ANCILLARY EQUIPMENT

Filters and pumps

For 50 years Bruno Wol-hfarth has developed its machines in stainless steel, from full bar, not from casting, and without welding, in or-der to obtain perfect-ly smooth surfaces. Both the pumps and the filters are very easy to disassem-ble for a simple mainte-nance in order to ensure a perfect cleaning and a guaranteed hygiene.The Farminox filter series work with paperboard filter sheets suitable for sever-al grades of filtration such as coarse filtration, medi-um polishing, and fine fil-tration.The Rapid pump series

Farminox filter series (Bruno Wolhfarth).

Rapid sanitary pump (Bruno Wolhfarth).

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

sions), very thick prod-ucts or viscous products

such as honey and gel.According to the good man-ufacturing practice of the food machines, the Rap-id Sanitary series has been planned and developed in order to exclude all those parts that might cause product stagnation and be a source of contamination. The flexible impeller inside the pump and the seals are made of white silicon suit-able for use in contact with food, according to the FDA regulations and in compli-ance with EEC 1935/2004 regulation.(Bruno Wolhfarth - Via Cavour 31 - 26858 Sor-dio - LO - Italy - Tel. +39 02 9810153 - Fax +39 02 98260169 - email: info@wolhfarth.it)

Speed reducers and variators

Specialized in the design and development of speed reducers, gearboxes and variators, with UNI EN ISO 9001/UNI EN ISO 14001/BS OHSAS 18001 certifica-tions, since 1955 Varvel has gained a considerable know-how in designing worm, in-line, parallel shaft and shaft mounted gearboxes for in-dustrial mixers applications.The company develops the reducers internally, start-ing from data provided by

customers and using the state-of-the-art comput-ing software for gear de-sign. Any of Varvel’s worm reducers or bevel/helical gearboxes can be used in the standard versions of this type of machinery. For specific needs, special re-ducers can be made using FDA-certified (Food and Drug Administration) lubri-cants, in H1 class for the food and beverage indus-try that keep mechanical

performances unchanged.In order to increase pro-tection against external corrosive agents, a fur-ther reducer version can be made available, painted in a certified set of specif-ic paints for the food and beverage industry.It is becoming more and more important to per-form an exhaustive safe-ty environment evaluation since European Commu-nity classifies them - from 2003 - as potentially ex-plosive according to ATEX Directive 94/9/CE.All machinery made by Varvel working in such envi-ronments must be produced after an exhaustive safe-ty evaluation of the dangers of explosion. Usually, it is enough to use suitable com-ponents already classified as fit to be operated in poten-tially explosive environments by ATEX Directive.(Varvel - Via 2 Agosto 1980 n. 9 - 40056 Crespellano - BO - Italy - Tel. +39 051 6721811 - Fax +39 051 6721825 - email: varvel@varvel.com)

Gearbox type FRV (Varvel).

NUTRITION

44 - ItalIan Food & Beverage technology - lXXIX (2015) march

The curcumin’s health-promoting benefits

The health benefits of over-the-counter curcum-in supplements might not get past your gut, but new research shows that a modified formulation of the spice releases its an-ti-inflammatory goodness throughout the body.Curcumin is a naturally oc-curring compound found in the spice turmeric that has been used for centu-ries as an Ayurvedic medi-cine treatment for such ail-ments as allergies, diabe-tes and ulcers.Anecdotal and scientif-ic evidence suggests cur-cumin promotes health be-cause it lowers inflamma-tion, but it is not absorbed well by the body. Most cur-cumin in food or supple-ments stays in the gas-trointestinal tract, and any portion that’s absorbed is metabolized quickly.Many research groups are testing the compound’s

effects on disorders rang-ing from colon cancer to osteoarthritis. Others, like these Ohio State Universi-ty scientists, are investigat-ing whether enabling wide-spread availability of cur-cumin’s biological effects to the entire body could make it useful both therapeuti-cally and as a daily supple-ment to combat disease.“There’s a reason why this compound has been used for hundreds of years in Eastern medi-cine. And this study sug-gests that we have identi-fied a better and more ef-fective way to deliver cur-cumin and know what dis-eases to use it for so that we can take advantage of its anti-inflammatory pow-er,” said Nicholas Young, a postdoctoral researcher in rheumatology and immu-nology at Ohio State and lead author of the study.The research is published

in the Nov. 4, 2014, issue of the journal PLOS ONE.Curcumin powder was mixed with castor oil and polyethylene glycol in a process called nano-emul-sion (think vinaigrette sal-ad dressing), creating flu-id teeming with microves-icles that contain curcum-in. This process allows the compound to dissolve and be more easily absorbed by the gut to enter the bloodstream and tissues.Feeding mice this curcum-in-based drug shut down an acute inflammatory re-action by blocking activa-tion of a key protein that triggers the immune re-sponse. The research-ers were also the first to show that curcumin stops recruitment of specific im-mune cells that, when overactive, are linked to such problems as heart disease and obesity.Young and his colleagues,

including co-senior au-thors Lai-Chu Wu and Wael Jarjour of the Di-vision of Rheumatology and Immunology at Ohio State’s Wexner Medical Center, now want to know if curcumin in this form can counter the chronic in-flammation that is linked to sickness and age-relat-ed frailty. They have start-ed with animal studies testing nano-emulsified curcumin’s ability to pre-vent or control inflamma-tion in a lupus model.“We envision that this nu-traceutical could be used one day both as a daily supplement to help pre-vent certain diseases and as a therapeutic drug to help combat the bad in-flammation observed in many diseases,” Young

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ItalIan Food & Beverage technology - lXXIX (2015) march - 45

said. “The distinction will then be in the amount giv-en – perhaps a low dose for daily prevention and higher doses for disease suppression.”The term nutraceutical re-fers to foods or nutrients that provide medical or health benefits.The curcumin delivery sys-tem was created in Ohio State’s College of Phar-macy, and these research-ers previously showed that concentrations of the emulsified curcumin in blood were more than 10 times higher than of cur-cumin powder suspend-ed in water. From there, the researchers launched experiments in mice and cell cultures, generating artificial inflammation and comparing the effects of the nano-emulsified cur-cumin with the effects of curcumin powder in water or no treatment at all.The researchers inject-ed mice with lipopolysac-charide, a bacteria cell wall extract that stimu-lates an immune reac-tion in animals. Curcum-in can target many mol-ecules, but the research team zeroed in on NF-kB, a protein that is known to play an important role in the immune response.In a specialized imaging machine, mice receiving plain curcumin lit up with bioluminescent signals in-dicating that NF-kB was ac-

tively triggering an immune response, while mice re-ceiving nano-emulsified curcumin showed minimal signs – a 22-fold reduction – that the protein had been activated at all.Knowing that curcumin de-livered in this way could shut down NF-kB activation throughout the animals’ bodies, researchers looked for further details about the compound’s effects on inflammation. They found that nano-emulsified cur-cumin halted the recruit-ment of immune cells called macrophages that “eat” invading pathogens but also contribute to in-flammation by secreting pro-inflammatory chemi-cals. And in cells isolated from human blood sam-ples, macrophages were stopped in their tracks.“This macrophage-specif-ic effect of curcumin had not been described be-fore,” Young said. “Be-cause of that finding, we propose nano-emulsified curcumin has the best potential against mac-rophage-associated in-flammation.”Inflammation triggered by overactive macrophages has been linked to cardio-vascular disease, disorders that accompany obesity, Crohn’s disease, rheuma-toid arthritis, inflammato-ry bowel disease, diabetes and lupus-related nephritis.

Emily Caldwell

Raw garlic consumption as a protective factor for lung cancer

Protective effect of gar-lic on the development of cancer has been report-ed in the in vitro and in vivo experimental studies; however, few human epi-demiologic studies have evaluated the relationship.Chinese researchers from the Jiangsu Provincial Center for Disease Control and Prevention (Nanjing) have conducted a popu-lation-based case-control study in a Chinese popu-lation from 2003 to 2010, with the aim to explore the association between raw garlic consumption and lung cancer. The results were published on Cancer Prevention Research.Epidemiologic data were collected by face-to-face interviews using a stand-ard questionnaire among 1,424 lung cancer cases and 4,543 healthy controls. Unconditional logistic re-gression was used to es-timate adjusted ORs and their 95% confidence inter-vals (CI), and to evaluate ra-tio of ORs (ROR) for mul-tiplicative interactions be-tween raw garlic consump-tion and other risk factors.After adjusting for po-tential confounding fac-tors, raw garlic consump-tion of 2 times or more per week is inversely as-sociated with lung cancer

(OR = 0.56; 95% CI, 0.44-0.72) with a monotonic dose-response relationship (Ptrend <0.001). Further-more, strong interactions at either additive and/or multiplicative scales were observed between raw garlic consumption and to-bacco smoking [synergy index (SI) = 0.70; 95% CI, 0.57-0.85; and ROR = 0.78; 95% CI, 0.67-0.90], as well as high-temperature cook-ing oil fume (ROR = 0.77; 95% CI, 0.59-1.00).In conclusion, protective association between in-take of raw garlic and lung cancer has been observed with a dose-response pat-tern, suggesting that garlic may potentially serve as a chemopreventive agent for lung cancer. Effective com-ponents in garlic in lung cancer chemoprevention warrant further in-depth in-vestigation.

NCBINational Center for

Biotechnology Information

46 - ItalIan Food & Beverage technology - lXXIX (2015) march

Obesity may alter our taste

Obesity is a growing epi-demic that causes many serious health related com-plications. While the caus-es of obesity are complex, there is conclusive evi-dence that overconsump-tion coupled with a seden-tary lifestyle is the primary cause of this medical con-dition. Dietary consump-tion is controlled by appe-tite, which is in turn regu-lated by multiple neuronal systems, including the taste system. However, the relationship between taste and obesity has not been well defined.Growing evidence sug-gests that taste percep-tion in the brain is altered in obese animals and hu-mans, however no stud-ies have determined if there are altered taste re-sponses in the peripheral taste receptor cells, which is the initiation site for the detection and perception of taste stimuli.Researchers fro Univer-sity of Buffalo (Usa) pub-lished on Plos One journal a study, where they used C57Bl/6 mice which read-ily become obese when placed on a high fat diet. After 10 weeks on the high fat diet, they used calcium imaging to meas-ure how taste-evoked cal-cium signals were affect-ed in the obese mice.

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

found that mice on the high fat diet had reduced ability to detect some taste stimuli compared to their littermate controls.The results of this study demonstrate that diet-in-duced obesity significant-ly influences peripheral taste receptor cell signals which likely leads to chang-es in the central taste sys-tem and may cause altered taste perception.

www.plosone.org

Immune and cardiovascular benefits from blueberry powder

A new study published on the  American Journal of Clinical Nutrition reveals that daily blueberry con-sumption would increase natural killer cells and plas-ma redox capacity and re-duce blood pressure, aug-mentation index, central pulse wave velocity, and aortic systolic pressures. These evidence represent an important step forward in the fight against certain cancers and hypertension.25 men and postmeno-pausal women aged 18-50 were recruited and randomized to blueber-ry (BB) (n=13) or place-bo groups (PL) (n =12); participants were provid-ed with blueberry (equiv-alent to 250 g berries) or placebo powders each

day for six weeks. Blood pressure, vascular perfor-mance testing, and blood samples were taken at baseline (pre-supplemen-tation).Participants returned after 6 weeks and repeated all procedures. Pre- to post- supplementation com-parisons for the main ef-fects of treatment, time, and treatment-time inter-action were made using a 2 (treatment) x 2 (times) repeated measures Anova for all vascular measures, redox status, and NK cell counts. Anthropometric measures were compared using t-tests. Body mass, composition, and overall blood pressures were not affected in either group.Overall, augmentation in-

dex and aortic systol-ic pressures were de-creased in BB (treat-ment effect: p=0.024 and p=0.046, respectively). Plasma redox was not af-fected. Absolute natural killer cells were increased in BB (time, p=0.001 and interaction, p=0.012). Sub-jects (n=9) with pre-hy-pertensive pressures

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ItalIan Food & Beverage technology - lXXIX (2015) march - 47

(>120/80 mmHg, respec-tively) were examined as a subset using t-tests and exhibited significant re-ductions in diastolic pres-sure (p=0.038) from pre to post-supplementation in BB.

In conclusion, blueberry ingestion for 6 weeks in-creases natural killer cells and reduces augmenta-tion index, aortic systol-ic pressure, and diastol-ic pressures in sedentary males and females.

Probiotics in the prevention of children’s throat infection

Streptococcus salivari-us K12 is an oral probiot-ic strain releasing two lan-tibiotics (salivaricin A2 and salivaricin B) that antago-nize the growth of S. pyo-genes, the most important bacterial cause of pharyn-geal infections in humans also affected by episodes of acute otitis media. S. salivarius K12 successful-ly colonizes the oral cavi-ty, and is endowed with an excellent safety profile.Researchers from Italian Universities tested its pre-ventive role in reducing the incidence of both strepto-coccal and viral pharyngi-tis and/or tonsillitis in chil-dren. The study was pub-lished on Drug Healthc Pa-tient Safety Journal.The researchers enrolled 61 children with a diagno-sis of recurrent oral strep-tococcal disorders. 31 of them were enrolled to be treated daily for 90 days with a slow-release tab-let for oral use, containing no less than 1 billion colo-

ny-forming units/tablet of S. salivarius K12 (Bactob-lis®), and the remaining 30 served as the untreated control group. During treat-ment, they were all exam-ined for streptococcal in-fection. 20 children (10 per group) were also assessed in terms of viral infection. Secondary end points in both groups were the number of days under anti-biotic and antipyretic thera-py and the number of days off school (children) and off work (parents).

The results indicates that the 30 children who com-pleted the 90-day trial with Bactoblis® showed a sig-nificant reduction in their episodes of streptococ-cal pharyngeal infection (>90%), as calculated by comparing the infection rates of the previous year. No difference was ob-served in the control group. The treated group showed a significant decrease in the incidence (80%) of oral viral infections. Again, there was no difference in the control group. With regard to secondary end points, the number of days under antibiotic treatment of the treated and con-trol groups were 30 and 900 respectively, days un-der antipyretic treatment 16 and 228, days of ab-sence from school 16 and 228, and days of absence from work 16 and 228. The product was well tolerat-ed by the subjects, with no

side effects, and only one individual reported bad product palatability and dropped out.In conclusion, prophylac-tic administration of S. sal-ivarius K12 to children with a history of recurrent oral streptococcal disease re-sulted in a considerable reduction of episodes of both streptococcal and vi-

ral infections and reduced the number of days under antibiotic and/or antipyret-ic therapy and days of ab-sence from school or work.

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

Many health advocates advise people to eat an or-ange and drink water rath-er than opt for a serving of sugary juice. But now scientists report that the picture is not clear-cut. Although juice is indeed high in sugar, the scien-tists found that certain

nutrients in orange juice might be easier for the body to absorb than when a person consumes them from unprocessed fruit.Ralf Schweiggert, Julian Aschoff and colleagues note that oranges are packed with nutrients such as carotenoids and flavo-

noids that, among oth-er benefits, can potential-ly help lower a person’s risk for certain cancers and car-diovascular disease. But many people prefer to drink a glass of orange juice rath-er than eat the fruit. Sug-ar content aside, are they getting the same nutrition-

48 - ItalIan Food & Beverage technology - lXXIX (2015) march

al benefits? Schweiggert’s team set out to answer that question.The researchers found that the production of pasteur-ized orange juice slightly

lowered the levels of carot-enoids and vitamin C. But at the same time, it signif-icantly improved the carot-enoid and vitamin C bioac-cessibility - or how much the body can absorb and use. And contrary to con-ventional wisdom, although juicing oranges dramatically cut flavonoid levels, the re-maining ones were much more bioaccessible than those in orange segments. These results were pub-lished on the Journal of Ag-ricultural and Food Chemis-try, 2015; 63 (2): 578.

Controlling obesity with potato extract

A simple potato extract may limit weight gain from a diet that is high in fat and refined carbohy-drates, according to scien-tists at McGill University. The results of their recent study, published on Mo-lecular Nutrition & Food Research journal, were so surprising that the investi-gators repeated the exper-iment just to be sure.Investigators fed mice an obesity-inducing diet for 10 weeks. The results soon appeared on the scale: mice that started out weighing on average 25 grams put on about 16 grams. But mice that consumed the same diet but with a potato extract

gained much less weight: only 7 more grams. The benefits of the extract are due to its high concentra-tion of polyphenols, a ben-eficial chemical compo-nent from the fruits and vegetables we eat.“We were astonished by the results,” said Prof. Luis Agellon, one of the study’s authors. “We thought this can’t be right -- in fact, we ran the experiment again using a different batch of extract prepared from po-tatoes grown in another season, just to be certain.”The rate of obesity due to over-eating continues to rise in Canada, affecting 1 in every 4 adults. Obesity increases the risk of cardi-

ovascular disease and can-cer. According to this study, potato extracts could be a solution for preventing both obesity and type 2 diabe-tes.

Extract derived from 30 potatoes

“The daily dose of extract comes from 30 potatoes, but of course we don’t ad-vise anyone to eat 30 po-tatoes a day,” says Stan Kubow, principal author of the study, “as that would be an enormous number of calories.” What the in-vestigators envisage in-stead is making the ex-tract available as a dietary supplement or simply as a cooking ingredient to be added in the kitchen.Popularly known for its car-bohydrate content, the po-tato is also a source of polyphenols. “In the fa-mous French diet, consid-ered to be very healthy, potatoes -- not red wine -- are the primary source of polyphenols,” says Kubow. “In North America, pota-toes come third as a source of polyphenols -- before the popular blueberries.”

A low-cost solution

“Potatoes have the advan-tage of being cheap to pro-duce, and they’re already part of the basic diet in

many countries,” Kubow explains. “We chose a cul-tivated variety that is con-sumed in Canada and espe-cially rich in polyphenols.”En route to the airport one day to catch the same flight, Stan Kubow, Associ-ate Professor in the School of Dietetics and Human Nutrition and an expert on polyphenols, and Danielle Donnelly, Associate Pro-fessor in the Department of Plant Science and an ex-pert on potatoes, had the bright idea of crossing their research interests, and to-gether with Prof. Agellon, they carried out this study.Although humans and mice metabolize foods in similar ways, clinical trials are absolutely necessary to validate beneficial ef-fects in humans. And the optimal dose for men and women needs to be deter-mined, since their metab-olisms differ.The team hopes to pat-ent the potato extract, and is currently seeking part-ners, mainly from the food industry, to contribute to funding clinical trials.

McGill University

NUTRITION

29www.magnonisrl.it - Via Respighi 101 - 41122 Modena Italia - tel. +39.059.360220 - fax +39.059.373919

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CONSUMERTRENDS

50 - ItalIan Food & Beverage technology - lXXvII (2014) march

Softer stance being taken for spotlight health claims

Despite cutbacks in con-sumer expenditure and problems in some Coun-tries with regard to health claims legislation, inter-est in healthy options ap-pears to be continuing un-abated. Nearly 40% of the global launches record-ed by Innova Market In-sights in 2013 were po-sitioned on a health plat-form of some kind, main-ly in terms of so-called “passive” benefits, such as low and light products, but also increasingly on an “active” health platform. This relates to promot-ing added health benefits, such as vitamin fortifica-tion or the use of probiot-ics, as well as more spe-cific benefits, such as gut health. While products marketed on a passive health posi-tioning accounted for over 35% of global launches re-corded, those promoting

active benefits accounted for just 9% of the total. The overlap indicates that some products were marketed on both types of benefit.Globally, dairy launches accounted for the largest number of health claims, ahead of soft drinks, with bakery products in third place. The penetration of health claims is much higher in the first two of these categories, howev-er, with 61% of soft drinks launches and 60% of dairy launches using claims in 2013, compared with just 31% of bakery introduc-tions. “The initial function-al foods on the Europe-an market were probiot-ic yogurts,” according to Lu Ann Williams, Direc-tor of Innovation at Innova Market Insights, “but their market position has been complicated by the ongo-ing refusal of the Europe-

an Food Safety Authority (EFSA) to approve probiot-ic health claims.” The number of products marketed specifically on a “probiotic” platform con-tinued to grow globally un-til 2012, peaking at a share of about 0.7% of total glob-al food and drinks launches in that year. In 2013, this share fell back to less than 0.5%. Within dairy, prod-ucts marketed on a spe-cific probiotic platform ac-counted for 3% of glob-al launches in 2013, down from 5% in 2012, although

a much more significant 16% used

a more general digestive or gut health positioning of some kind. The rise of Greek and Greek-style strained yo-gurts, which are inherent-ly higher in protein than standard products, has also paved the way for a new area of interest, yogurts marketed on a high-protein platform. Al-though most of these are also probiotic, some com-panies are now diverting attention away from diges-tive health toward nutrient content.

www.innovadatabase.com

ItalIan Food & Beverage technology - lXXvII (2014) march - 51

CONSUMER TRENDS

Taste is not everything for ice cream

On-the-go ice cream will be in demand

Due to a growing urban-isation in Italy, busy con-sumers will continue to enjoy their ice cream for a refreshing moment of relaxation and to escape from the pressures of their working life. To adjust to this booming lifestyle, manufacturers should of-

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

The ice cream choice in the US

A recent report from Canadean has revealed that US consumers put health concerns aside when it comes to their choice of ice cream and desire to indulge moti-vates 47% of ice cream consumption, as consum-ers want to treat them-selves with novel flavours

Unlike other European Countries, where the need for the tastiest treat drives the market, this trend only influences 14.5% of con-sumption in Italy. Consum-ers look for ice creams in traditional flavours includ-ing; chocolate, hazelnut and coffee, which reduc-es the stress and acts as recuperation mechanism. Joanne Hardman, analysts

at Canadean predicts suc-cess for these products: “To boost the competition in ice cream market, Ital-ian manufacturers should produce innovative prod-ucts targeting consumers who seek to relax. As an example, the Italian mar-ket should consider Ben & Jerry’s idea to produce ice cream infused with cham-omile tea.”

52 - ItalIan Food & Beverage technology - lXXvII (2014) march

and creamy textures for the tastiest experience. The need for indulgence is most prevalent in the consumption of impulse ice creams such as pack-aged cones or ice cream sandwiches, where it mo-tivates half of consump-tion, at 50%. As a result, consumers see this cate-gory as an indulgent treat which offers escapism.Consumers looking for the creamiest and sweet-est ingredients will of-ten turn to products that are inherently unhealthy; they disregard any con-cerns about health when it comes to consumption, with ice cream being per-ceived as a treat or re-ward during consumers busy lives.Health-conscious con-sumers will either avoid ice cream completely or reduce their consumption, opting for healthier food categories to consume. When they do indulge, they will look for decadent products and moderate their consumption, choos-ing smaller portion sizes which reduce the guilt fac-tor.Consumers in the US like to feel they are get-ting good value for mon-ey from their ice cream choice, whether they are trading up or down. However, manufacturers should remember that the primary reason for con-

sumption is the desire to indulge, and consumers fear that cheaper products may involve a trade-off of taste, a sacrifice they are not willing to make. On the other hand, man-ufacturers should focus on creating products with a unique taste to satisfy the consumers. For exam-

ple, Walls introduced va-nilla ice cream with Marc De Champagne sauce in a silver chocolate casing, which offers luxury indul-gence.According to Joanne Hardman, Analyst at Canadean: “Manufactur-ers should extend their portfolios to offer premi-

um products to meet the demand for luxury indul-gence, combining sweet and savoury flavours such as the heat of chilli or a soft hint of elderflower, and sorbet textures for those consumers looking for more novel experienc-es at home.”

www.canadean.com

Busy Italians consider ice cream as a relaxation therapy

forget about the pres-sures of everyday life. Consumers in Italy often look to restore their inner balance, with simple, yet tasty ice cream products, which remind them of happy times and inspire childhood memories.

According to a new report from Canadean, Italian consumers are looking to the creamy texture of ice cream to help relax and unwind after a busy day at the office.Italians who feel stressed and fatigued after a hard

day’s work are sure to have their moods uplift-ed after experiencing the creamy textures of tradi-tional Italian ice cream. The 22.3% of ice cream consumption is led by the need for a comforting mo-ment, to calm down and

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Senza titolo-3 1 03/03/15 14:56

54 - ItalIan Food & Beverage technology - lXXvII (2014) march

Germany’s feel for tasty yoghurt

In a saturated dairy mar-ket which slow grows, the yoghurt is set to grow fast. Yoghurt consump-tion in Germany is grow-ing almost twice as fast as other dairy products; a trend that is set to con-tinue if considering the data of the new report by Canadean. In fact, it is expected to register the highest growth across all dairy categories at a Com-pound Annual Growth Rate (CAGR) of 2.7% dur-ing 2012-2017 in EUR terms, which is twice as fast as growth in milk at a CAGR of 1.4% and more than three times as fast as in cheese at a CAGR of 0.8%.The new study investi-gates the consumer pref-erences in dairy products and shows that the taste and texture of yoghurt are more important than price and calorie count.The “indulgence” is the leading trend motivating 35% of consumption by volume and this under-lines the importance of

taste, texture and emerg-ing product categories such as frozen yoghurt and dairy desserts. Price and value for money rep-resent the second most important motivation, with 22% it is significantly less important than the desire to indulge.The desire to treat one-self with tasty products is particularly important in emerging categories like frozen yoghurt, which is considered to be a health-ier alternative to oth-er snacks and desserts. Products such as the suc-cessful Berlin frozen yo-ghurt upstart, Wonder-pots, are gaining popular-ity by emphasising the fla-

vours and textures offered rather than calorie count.For this reason, “being healthier isn’t enough” are the right words to present the role of the yoghurt on the scene of the German dairy market. “Consumers want to enjoy the most in-dulgent experience with other concerns secondary to this”, according to Ve-ronika Zhupanova, Analyst at Canadean.

Older people are a key group to target

And what is the key group to target?In Germany, consum-ers aged 55 and over eat

34.9% of dairy products by volume; in contrast, consumers aged 0-15 years old eat only 16.0%. When tracking how often consumers from different age groups eat dairy prod-ucts, Canadean found that consumers aged +55 are the most frequent dairy consumers among adults. Over half of their total consumption was the re-sult of eating dairy prod-ucts at least once a day. With the +55s increasing their share of the German population from 33.7 to 36.6% between 2012 and 2017, the importance of this group will only grow.The fast-growing yo-ghurt category can liv-en up the saturated Ger-man dairy market, “With a large number of old-er consumers seeking to treat themselves, man-ufacturers need to em-phasise flavours and tex-tures to make the most of the slow-growing German dairy market”, according to Veronika Zhupanova.

www.canadean.com

ItalIan Food & Beverage technology - lXXvII (2014) march - 55

CONSUMER TRENDS

In-store bakeriesUS market trends

Despite comprising a rel-atively small percentage of perishable dollar sales at most retail stores, in-house bakeries are a thriv-ing and growing part of the U.S. food landscape.In-store bakeries help cre-ate and build an image of freshness and quality that carries over throughout the rest of the supermar-kets they occupy, and help support the convenience of one-stop shopping that is so essential for mass merchandisers and ware-house clubs. The result of retail’s reliance on in-house bakeries, com-bined with higher price points, has allowed the in-house baked goods mar-ket to experience dollar sales increase every year since 2008. It is expected these gains will continue through 2017 and beyond. The report “In-Store Bak-eries: U.S. Market Trends” reveals that retail sales of the in-store bakery goods market reached $12.8 bil-lion in 2012. The market has been challenged by

the economy and health and diet concerns, yet many consumers still choose to indulge and have an increasing desire for fresh rather than pack-aged foods. Further optimism sur-rounding the in-store baked goods market stems from the continued expansion of these products beyond the retail shelves they have traditionally occupied and into convenience stores and drug stores. The report examines these and other trends that food manufac-turers and marketers must be aware of going forward as they will impact future growth in the baked goods segment. It presents a de-tailed analysis of the U.S consumer market for bak-ery goods sold in in-store bakeries (ISBs) of retailers; it outlines key issues and trends affecting the over-all market and analyses all product categories and segments of sweet and non-sweet baked goods, and it also discusses ma-jor players and brands and

analyses their key activities and performance. Market size data are provided for 2008-2012 and projections for 2013-2017. Retail chan-nels that sell consumer in-store bakery goods are covered and considered in arriving at market trends and competitive analysis. Market size estimates are derived from sales through grocery stores and supermarkets, in-cluding chains, independ-ents, natural and special-ty stores. Sales through mass merchandisers and warehouse club stores are also included. Sales through convenience and

drug stores are not in-cluded in market size es-timates although these channels are discussed since many of them sell fresh baked goods. Not in-cluded are sales through independent bakeries, ca-fes, restaurants or shops, as well as sales covered by IRI of packaged brand-ed products from in-store bakeries or packaged products generally sold in the center of the store. These channels and prod-ucts are covered to pro-vide context for market trends and competitive analysis. www.researchandmarkets.com

56 - ItalIan Food & Beverage technology - lXXvII (2014) march

Nuts and seeds on the rise in Italy

Italian consumers choose savoury snacks to accom-pany their moments of re-laxation.The indulgent taste, con-venient nature and nu-tritious content make nuts and seeds a popu-lar snacking option; their taste can be complement-ed with flavourings and coatings to enhance per-sonal experience.According to Veroni-ka Zhupanova, analyst at Canadean: “To max-imise their moments of ‘me-time’,  consumers will look for decadent flavours, such as cash-ew with chilli or pistachio with pomegranate. How-ever, basic flavours will remain on demand, grant-ing consumers an option to return to their comfort zone.” Moreover, as Ital-ian consumers eat nuts and seeds to  accompa-ny their personal time,

the demand for packag-ing, suitable for on-the-go consumption, will rise. Their high-density means manufacturers should put higher focus on making single-serve packs small-er and hence more con-venient for carrying.Nuts and seeds bene-fit not only from the im-age of being an indulgent

treat, but also a healthier snacking option compared to its competitors such as potato crisps or pro-cessed snacks. Addition-ally, over 20% of nuts and seeds consumption in Ita-ly is motivated by age-re-lated needs, such as high protein to support muscle mass, calcium for bone health for those aged

0-15 and over 55, and vi-tamin E for anti-aging ef-fects for middle-aged con-sumers. “Manufacturers should take advantage of the nutritious content of nuts and seeds and offer a range of products of age-aligned benefits, varied by the type of nut”, Zhupano-va adds.

www.canadean.com

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STONE GRINDING MILLS

MILANO Piazza Duca D’Aosta, 8

20124 - ItaliaTel. +39.02.6692734 Fax +39.02.6692634www.partisani.com

FORLÌ Via Ugo Buli, 2 (z.i.)47122 - Italia Tel. +39.0543.796165 Fax +39.0543.723237

Everybody knows that Real Wholemeal Flours keep all the vitamins, mineral salts and fibres that the grain contains. Therefore we are decided to dedicate ourselves to the Wholemeal Grinding activity

with Stone Mills. Our 60-years-old experience in milling sector has allowed us to bind tradition to technological evolution. So, our Milling

Plants are suitable either for the Milling Industry or for the small Miller, either for the Bakery or for Rural activity. All our Mills are built

according to International Food and Mechanical Standards.

Combi-Junior

PARTISANI_Italian-Food-Tech 220x290.indd 1 27/03/14 23.05

EPO-M1000

STONE GRINDING MILLS

MILANO Piazza Duca D’Aosta, 8

20124 - ItaliaTel. +39.02.6692734 Fax +39.02.6692634www.partisani.com

FORLÌ Via Ugo Buli, 2 (z.i.)47122 - Italia Tel. +39.0543.796165 Fax +39.0543.723237

Everybody knows that Real Wholemeal Flours keep all the vitamins, mineral salts and fibres that the grain contains. Therefore we are decided to dedicate ourselves to the Wholemeal Grinding activity

with Stone Mills. Our 60-years-old experience in milling sector has allowed us to bind tradition to technological evolution. So, our Milling

Plants are suitable either for the Milling Industry or for the small Miller, either for the Bakery or for Rural activity. All our Mills are built

according to International Food and Mechanical Standards.

Combi-Junior

PARTISANI_Italian-Food-Tech 220x290.indd 1 27/03/14 23.05

PRODUCTTRENDS

58 - ItalIan Food & Beverage technology - lXXIX (2015) march

The wine market for 2015Stable global demand

The good news for all pro-tagonists in the interna-tional wine trade meet-ing held in Düsseldorf once again from 15 to 17 March 2015 at ProWein, the leading internation-al trade fair for wines and spirits, is that internation-al exchange is gaining ever more importance in the wine sector. Since 2005 the global volume of im-ported and exported wine has risen from 72 m hec-tolitres (hl) to last year’s 99

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

 

USA Largest Consumer Market

Posting 29 m hl in 2013, the USA became the larg-est consumer market in the world for the first time, mainly because the heavy drop in consump-tion in France (28 m hl) has continued. Following in third and fourth posi-tions are Italy also with a drop in consumption (22 m hl) and Germany (20

m hl) with a slight rise in consumption. China (17 m hl) ranks fifth although its rapid growth of previous years may have been halt-ed due to the government campaign against corrup-tion. Nevertheless, Euro-monitor predicts that by 2017 China could already become the world’s larg-est wine market.While in France, Ita-ly and China it is primar-ily domestic wines that

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

 

ItalIan Food & Beverage technology - lXXIX (2015) march - 59

PRODUCT TRENDS

are drunk, the TOP 3 con-sumer countries are at the same time two of the three most important wine importing nations in the world. As in previous years, the largest wine importers, and there-fore also the most impor-tant consumer countries participating in the glob-al wine trade, were Ger-many (15 m hl) ahead of Great Britain (13 m hl) and the USA (11 m hl). Many producers see consider-able growth potential in the USA as the relatively low per capita consump-tion continues to rise. 

Still in Focus: Sustainability

and Wines from Cool Climates

Regardless of these shifts in the quantities con-sumed and traded, some trends still apply in inter-national wine cultivation across all countries. For a long time now ecological-ly aware, sustainable wine cultivation has no longer been just a niche mar-ket. National wine asso-ciations – from countries/regions like South Africa, California, Chile or New Zealand – have further de-veloped their sustainabil-ity schemes. Spain, Italy and France already culti-vate almost 200,000 hec-tares of vineyards ecologi-

cally. And at ProWein 2015 organic wines are return-ing to their regular seg-mentation by nation at the request of most exhibi-tors.While in Europe impor-tance is attached to quite strict, internationally de-fined organic production regulations, New World countries tend towards a more comprehensive concept that not only in-cludes wine cultivation it-self but also the social re-sponsibility aspects like treatment of staff and fair trade. For the world’s larg-est biodynamic produc-er, Chile’s Emiliana win-ery, shifting to this ap-proach was also a quality decision as the recently untimely deceased CEO José Guilisasti always used to stress: “We be-lieve that sustainable and biodynamic production

is a prerequisite for vine-yards in natural balance and this translates into better grape quality and better wines.”A small but growing num-ber of producers through-out the world go one step further seeking the origi-nal taste of natural wines as opposed to industrial methods in wine cultiva-tion and production. Some producers are experi-menting here with must fermentation with white wines, fermentation and storage in clay amphorae and a move away from sulphurisation.While these methods are used fairly rarely, the in-ternational trend towards cool cultivated, fresh and lower alcohol content wines continues unabat-ed. Primarily as a result of the fear of climate change this is prompting many

countries to develop new vineyards at higher alti-tudes. Spanish winegrow-ing pioneer Miguel Torres has set up vineyards at the foot of the Pyrenees at an altitude of 1200 m. “It is a sort of climate in-surance,” he says. 

2014 Harvest: 271 m Hectolitres

At 271 m hl global wine production in 2014 stood slightly below the previ-ous year’s figures. Here, too, major shifts have oc-curred in the large pro-ducer nations (the follow-ing harvest figures are based on OIV estimates). The date when the new vintage makes its inter-national debut does, how-ever, remain the same: at the leading international trade fair ProWein in Düs-

60 - ItalIan Food & Beverage technology - lXXIX (2015) march

seldorf over 5,000 exhibi-tors from 50 nations pres-ent their wines and spirits to the trade audience.With 20.4 m hl Italy (locat-ed at ProWein in Halls 15 and 16) is the world’s larg-est wine exporter but due to a low harvest in 2014 (44 m hl) it cannot main-tain its position as the largest wine producer. Market observers antici-pate rising prices that will primarily impact its largest customer Germany. Alex-ander Hofer from Grup-po Italiano Vini sees Chi-na and Russia as the most important growth markets for Italian wines.46 m hl of wine make France (whose exhibi-tors are showcased at ProWein 2015 in Halls 11 and 12) the world’s larg-est wine producer in 2014 but the country faces a drop in its exports to Chi-na. A “2025 Action Plan” aims to achieve further improvements in produc-

tion, human resources and marketing and to fo-cus more on topical social responsibility and sustain-ability themes.Of all the wine producing countries Spain (Hall 10) boasts the largest area un-der vine (1.08 m ha) but with some 37 m hl it har-vested considerably less than in the previous year. Thanks to an intense ex-port push producers are able to counter the decline in domestic consump-tion noticeable for many years now. Two thirds of Spain’s exports are barrel wines. The trend towards increased organic cultiva-tion and autochthonous grape varieties like Garna-cha or Monastrell contin-ues.With its 9.3 m hectoli-tres Germany (at Pro-Wein in Halls 13 and 14) has once again post-ed a normal wine har-vest among the small-er producer countries. In terms of exports Germa-ny has achieved rising av-erage prices for several years now. The trend to-wards high-quality wines from precisely defined terroirs continues. Sales of Greek wines are ben-efitting from a considera-ble revival of Greek tour-ism. Portugal is not able to reach last year’s ex-port volume because the exceptional barrel wine deliveries to Spain and

France are not likely to be repeated.On a general level, New World production and con-sumer countries continue to gain importance. Last year Chile overtook Aus-tralia as the fourth-larg-est wine exporter in the world. The exports of the Andean nation rose to al-most 8 m hl. Harvesting some 15 m hl in 2014 (ex-cluding juice and must) Argentina continues to suffer from bureaucratic regulations. However, the rapid spread of high-qual-ity single varietal wines cannot be overlooked. Malbec from Argentina has long since become an indispensable part of the range on the US and Canadian markets. South Africa (harvest volume 11.4 m hl incl. juice, con-centrates etc.) continues to be very successful on the export front. Siobhan Thompson, CEO of the ex-port organisation WOSA, would like to set new fo-cuses in the future: “We export over two-thirds of our foreign sales to the saturated markets of Eu-rope. In future we have to look more towards the US and the Far East.” Despite its drop in area under vine Australia, with 12.6 m hl, harvested slightly more than in the previous year and plans to present a 5-year plan to improve its international market posi-

tion. New Zealand post-ed a record harvest of 3.2 m hl (+29%) allow-ing the country to meet increasing demand. The New Zealand wine indus-try – that attaches particu-larly great importance to sustainable production – wishes to increase its export volume over the coming years by 50% to 2 billion NZ dollars.Although international wine production in 2014 does not quite reach that of the previous year, the available quantity does stand far above world-wide consumption, which means sufficient base wine is available. Overall, the 2014 vintage will be able to cover global de-mand in the coming year, as OIV Managing Director Jean-Marie Aurand not-ed on presentation of the harvest figures. These are the best prerequisites for the top class meeting of the international wine and spirits sector: ProWein in Düsseldorf, from 15 to 17 March 2015. The author Jürgen Mathäß has been working as a jour-nalist for over 20 years. After working as editor-in-chief at the German wine business journal “Weinwirtschaft” (1986-1992) he now con-centrates on his work as a freelance journalist and wine consultant.

 www.prowein.com FIMER SRL

Via Pierino Testore 39 -14053 Canelli (AT) - Italy

Tel. 0039.0141.823404 Fax 0039.0141.834504

info@fimer.it - www.fimer.it

www.fimer.it

ONLY WORK WITHTHOSE WHO MAKE

COMMITMENTS FORTHE FUTURE

FOR 40 YEARS WE HAVE BEEN DESIGNING ANDMANUFACTURING BOTTLING LINES AND MACHINES FORTHE BEVERAGE AND FOOD INDUSTRIES, BUT NOT ONLY.

PRODUCT TRENDS

FIMER SRL

Via Pierino Testore 39 -14053 Canelli (AT) - Italy

Tel. 0039.0141.823404 Fax 0039.0141.834504

info@fimer.it - www.fimer.it

www.fimer.it

ONLY WORK WITHTHOSE WHO MAKE

COMMITMENTS FORTHE FUTURE

FOR 40 YEARS WE HAVE BEEN DESIGNING ANDMANUFACTURING BOTTLING LINES AND MACHINES FORTHE BEVERAGE AND FOOD INDUSTRIES, BUT NOT ONLY.

62 - ItalIan Food & Beverage technology - lXXIX (2015) march

Clear Label leads top 10 food trends for 2015

The Top Ten Trends likely to impact the food industry in 2015 and beyond have been identified by Innova Market Insights from its on-going analysis of key global developments in food and drink launch activity world-wide. In previous years, the market researcher has consistently identified up-coming trends to watch, in-cluding “Sustainability” in 2008, “Free-From Rises” in 2010, “Return to Softer Claims” in 2011, and “Loca-tion, Location, Location” in 2012, all of which have de-veloped further and contin-ue to have a significant ef-fect on the industry today.The Top 10 Trends likely to impact the food industry in 2015 and beyond have been identified by Inno-va Market Insights from its ongoing analysis of key global developments in food and drink launch ac-tivity worldwide.

“The move from ‘clean’ to ‘clear’ labeling is a key trend for 2015, reflecting a move to clearer and sim-pler claims and packag-ing for maximum trans-parency,” reports Lu Ann Williams, Director of In-novation at Innova Mar-ket Insights. “Meeting the needs of the Millenni-al consumer has also be-come a key focus, as has targeting the demands of the gourmet consumer at home, re-engineering the

snacks market for today’s lifestyles and combating obesity with a focus on positive nutrition.”Top food and beverage trends for 2015 are led by:

1. From clean to clear label

Clean label claims are tracked on nearly a quar-ter of all food and bever-age launches, with man-ufacturers increasing-

ly highlighting the natu-ralness and origin of their products. With growing concerns over the lack of a definition of “natural,” however, there is a need for more clarity and specif-ic details. Consumers, re-tailers, industry and regu-lators are all driving more transparency in labeling.

2. Convenience for foodies

Continued interest in home cooking has been driven by cooking shows on TV and by blogging foodies. It is seen as fash-ionable, fun and social, as well as healthy and cost-ef-fective. It has driven de-mand for a greater choice of fresh foods, ingredients for cooking from scratch and a wider use of recipe suggestions by manufac-turers and retailers.

ItalIan Food & Beverage technology - lXXIX (2015) march - 63

PRODUCT TRENDS

3. Marketing to millennials

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

4. Snacks rise to the occasion

Formal mealtimes are con-tinuing to decline in popu-larity and growing num-bers of foods and drinks are now considered to be snacks. Quick healthy foods are tending to re-place traditional meal oc-casions and more snacks are targeted at specif-ic moments of consump-tion, with different de-mand influences at differ-ent times of day.

5. Good fats, good carbs

With concerns over obesi-ty there is a growing em-phasis on unsaturated and natural fats and oils that has seen rising interest in ome-ga 3 fatty acid content as well as the return of butter

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

6. More in store for protein

Ingredient suppliers, food producers and consum-ers are on the lookout for the next protein source. Soy protein is regarded as cheap and mainstream and therefore being less ap-plied among NPLs tracked. Whey protein has been popular for some years and is still growing, while pulse protein is rapidly emerg-ing. More algae protein ap-plications are expected in the future. Further along in-sect protein may become big in various categories. Damhert Nutrition recently launched the Insecta range to Belgian supermarkets; a line of burgers, schnitzels and nuggets, all created using Dutch bred buffalo worms. The buffalo worms reared specifically for hu-man consumption are ap-plied as an alternative high protein, meat substitute.

7. New routes for fruit

More product launches are being tracked with

real fruit & vegetables, as they can function as coloring foodstuffs and in that role meet the in-creased demand for natu-ral colors and flavors. Fruit and vegetable inclusions can add to the “permis-sible indulgence” charac-ter of a product. Consum-ers perceive a product to be healthier when it con-tains a real fruit or vege-table ingredient. Recent launches include Food for Health Kids Little Bites Choco Banana (Australia), which is “made with real fruit.”

8. A fresh look at frozen

In order to compete with the healthy appeal of fresh aisles and the con-venience of canned foods, established frozen foods (vegetables and seafood) are focusing on freshness in their marketing, stress-ing the superior nutrition-al content in frozen food. Brand extensions include larger varieties in vege-tables and fruits. At the same time the frozen seg-ment is witnessing new product launch activity in new categories (e.g. soups, fruit, drinks, finger foods, sauces, pastries, herbs). Findus now of-fers a line of frozen Med-iterranean Spices that of-fer high convenience and fresh qualities.

9. Privatelabel powers on

Even though the worst of the economic reces-sion is over private label is still gaining market share in terms of new prod-uct launches in Europe, North America and Aus-tralasia. Store brands are here to stay and are found in all product segments. Discounters Aldi and Lidl are by consumers no lon-ger solely seen as budget stores, but are accepted by the general public and considered to have good quality products. Recent innovations from retail-ers include M&S Summer of Flavour Cream Cheese With Wasabi.

10. Rich, chewy & crunch

Texture is an important driv-er for taste perception of food and beverages and fo-cus of many of today’s food innovations. Brands are cre-atively combining textures with for example crispy in-clusions, soft centers and extra crunchy toppings. Texture claims are shown more prominently on front-of-pack. Also, brands are creative in describing tex-ture or including a texture claim in a product name. Recent innovations include Quaker Big Chewy Choco-late Chip bars.

www.innovadatabase.com

64 - ItalIan Food & Beverage technology - lXXIX (2015) march

New ingredients shape future of ready meals market

More consumers are feel-ing time-scarce and view cooking as a chore, turn-ing to convenient ready meals to free up more time for themselves. But to survive in an increasing-ly health-conscious socie-ty, ready meal manufac-turers must innovate with new ingredients and pre-mium products.

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

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

New challenges ahead for microwavable food 

The report shows that the search for convenience is one of the key factors why microwavable food contin-ues to be a huge trend – despite consumers grow-ing increasingly aware of healthy eating. Nolan says: “Since its initial launch in the late 60s, the counter-top microwave oven has become an essential in

modern kitchens global-ly. The challenge for ready meal manufacturers in the coming years will be to come up with new, innova-tive products that are po-sitioned around premium quality.”Ingredients manufacturers such as Budenheim will help to bring microwava-ble innovations to the mar-ket. Budenheim launched Budal MW500 – a new in-gredient that keeps mi-crowavable snacks, such as baked goods, crispy on the outside. This al-lows food manufacturers to further expand their mi-crowavable cuisine range to include  croissants and pastries, which previously have not fared well during microwave preparation. Nolan adds: “Such inno-vations are making tradi-tional cooking skills obso-lete, providing busy con-sumers with the opportu-

nity to spend time on oth-er activities.”

About CanadeanCanadean provides in-depth market research across the fast-moving consumer goods (FMCG) sector, in-cluding food, packaging, in-gredients, soft drinks, beer, retail, foodservice, wines & spirits and cosmetics & toi-letries. Canadean specialis-es in conducting online sur-vey panels, producing in-depth market insight coun-try reports through quali-tative and quantitative re-search. For updates, please follow us on twitter or vis-it www.canadean.com

PRODUCT TRENDS

66 - ItalIan Food & Beverage technology - lXXIX (2015) march

Non-alcoholic drinks marketTrends and forecast

Non-alcoholic drinks re-fer to beverages, which have less than 0.5% alco-holic content by volume. Soft drinks, juices, ready-to-drink tea and coffee, bottled water, and energy drinks are the most-con-sumed non-alcoholic drinks globally.Changing customer needs and introduction of new flavours and product var-

iants are the major fac-tors driving demand for non-alcoholic drinks. With large number of upcoming business utilities in pow-er, construction and auto-motive sector in develop-ing countries, the per-cap-ita income is expected to increase over the fore-cast period, thereby in-creasing the disposable income of the regions. In-

creasing disposable in-come in emerging econo-mies is expected to have high impact on demand for non-alcoholic drinks in the long run.North America is the larg-est market for non-alco-holic drinks globally close-ly followed by Asia Pacific. The U.S. is one of the ma-jor markets for non-alco-holic drinks in North Amer-

ica. However, in recent times owing to increas-ing health awareness the demand for non-alcohol-ic drinks has decreased considerably, especially among the younger popu-lation. Due to this, non-al-coholic drinks market in North America is expect-ed to have a stable growth throughout the forecast period. Apart from this, in-creasing awareness about obesity is also one of the major factors restraining the demand for non-alco-holic drinks in North Amer-ica. The major manufactur-ers in the non-alcoholic drinks market have intro-duced zero-sugar and diet drinks which meet the consumers’ demands of reduced calories to cater with changing consumer requirements.Asia Pacific is also one of the fastest growing markets for non-alcohol-

ItalIan Food & Beverage technology - lXXIX (2015) march - 67

PRODUCT TRENDS

ic drinks. Rapidly chang-ing lifestyle and increas-ing disposable income are some of the major factors fueling the demand for non-alcoholic drinks in Asia Pacific. Emerging econo-mies such as India, China and Singapore among oth-ers are some of the major markets for non-alcoholic drinks in Asia Pacific. Ow-ing to these factors, Asia Pacific is expected to be one of the largest markets for non-alcoholic drinks in the long run.Apart from this, increasing health awareness among consumers in Europe the demand for non-alcohol-ic drinks is expected to decrease considerably in the forecast period. How-ever, with the introduc-tion of diet and zero sug-ar drinks the customer perception is expected to change in the forecast pe-riod fueling the demand for non-alcoholic drinks in

Europe. Apart from this, the demand for non-alco-holic drinks in Rest of the World is also expected to increase considerably in the forecast period. Bra-zil, Argentina, Chile and Saudi Arabia among oth-ers are some of the major markets for non-alcoholic drinks in this region.A.G. Barr, plc. (U.K.), Dr. Pepper Snapple Group, Inc. (U.S.), Dydo Drin-co, Inc. (Japan), Attitude Drinks, Inc. (U.S.), Live-Wire Ergogenics, Inc. (U.S.), Calcol, Inc. (U.S.), Danone (France), Nestlé S.A. (Switzerland), Pepsi-Co, Inc. (U.S.) and The Co-ca-Cola Company (U.S.) are some of the major players operating in the non-alcoholic drinks mar-ket.This report published by Transparency Market Re-search has been segment-ed by product and geog-raphy and it includes the

drivers, restraints, and op-portunities (DROs), Por-ters Five Forces analysis, and supply chain of the non-alcoholic-drinks mar-ket. The study highlights current market trends and provides forecasts from 2014 to 2020. Average selling prices (ASP) across all product segments and packaging sizes are also covered within the scope of research. We have fea-tured the current market scenario for the non-alco-holic drinks market and identified future trends that will impact demand for non-alcoholic drinks during the forecast period.By product, the market has been segmented into soft drinks, bottled water, tea and coffee, juice, and dairy drinks. By geogra-phy, the market has been segmented into North America, Europe, Asia-Pa-cific, and RoW. The study also covers major coun-

tries such as the U.S., Canada, the U.K., Italy, France, Poland, Germany, Netherlands, Hungary, In-dia, China, Japan, Austral-ia, Brazil, and the Middle East. The report provides the current market size and anticipates its status over the forecast period.The report also analyz-es macro-economic fac-tors driving and inhibiting growth in the non-alcohol-ic drinks market. Porter’s Five Forces analysis of-fers insights into the mar-ket competition across its value chain. The market at-tractiveness analysis pro-vided in the report high-lights key-investing areas in this industry. The report will help manufacturers, suppliers, and distributors to understand the pres-ent and future trends in this market and formulate strategies accordingly.www.transparencymarketre

search.com

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68 - ItalIan Food & Beverage technology - lXXIX (2015) march

9 innovation themes for juice drinks 

A new report on Juice Drink Innovation from specialist food and drink consultan-cy Zenith International has highlighted 9 themes driv-ing new product develop-ment and innovation world-wide: functionality; low sugar/calorie; child orientat-ed; new flavour/variety; ori-gin and provenance; limited edition; innovative packag-ing; new proposition/con-cept; cross-category.The report covers 100% fruit juice, 24-99% juice content nectars and 5-24% juice content fruit drinks. 60 in-depth brand profiles offer product images as well as detailed information such as launch date, packaging type and size, pricing, ingredi-ents, variants and position-ing.“Most innovation is tak-ing place to boost slower growth in the more mature markets of North Ameri-ca and West Europe,” com-

mented Zenith Regional Research Consultant Mar-ta Babits.  “Here, there is a focus on developing pre-mium products which offer added value through some form of functional benefit or technical advance, such as cold-pressed juices that aim to retain more nutrients and a more natural taste.“In the faster growth emerg-ing markets of Asia, Latin America and Africa, demand is increasing for affordable, more nutritious juice based drinks,” she concluded.The report is intended as a

valuable guide to anyone al-ready in or considering entry into the juice drink market with a view to providing in-novation and added value to consumers, showing many different approaches by re-gion:- In Japan and South Korea, the life span of new prod-ucts is often short in a culture of continuous innovation.- In China and India, func-tionality is becoming more important.- In Latin America, native superfoods are widely adopted.

- In Britain, smaller pack formats have been intro-duced to meet new school standards.- In Africa, many consum-ers value energy-rich bev-erages more than low sugar alternatives. The 2014 Zenith Report on Juice Drink Innovation contains full profiles on 60 brands launched in 2012-14 across 9 innovation themes.  Contact Zenith In-ternational on +44 (0)1225 327900 or e-mail  info@ zenithinternational.com

PRODUCT TRENDS

PACKAGINGTRENDS

70 - ItalIan Food & Beverage technology - lXXIX (2015) march

Strong growth for bioplastics production capacities

The results of European Bioplas-tics’ annual market data update, presented in December at the 9th European Bioplastics Con-ference in Brussels, confirm the positive growth trend of the glob-al bioplastics production capaci-ties. “The market is predicted to grow by more than 400% in the mid-term,” stated François de Bie, Chairman of European Bio-plastics.The data compiled in cooperation with its respected scientific part-ners – the IfBB - Institute for Bio-plastics and Biocomposites (Uni-versity of Applied Sciences and Arts Hannover, Germany) and the nova-Institute (Hürth, Germa-ny) – shows that bioplastics pro-duction capacity is set to increase from around 1.6 million tonnes in 2013 to approximately 6.7 million tonnes by 2018. Biobased, non-bi-odegradable plastics, such as bi-obased PE and biobased PET, are gaining the most. PLA is a ma-jor growth driver in the field of bi-obased and biodegradable plas-tics. Furthermore, renewable and

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

ity to fuel lines – bioplastics are constantly spreading into new markets,” explained de Bie.With a view to regional capaci-ty development, Asia will expand its role as major production hub. Most of the currently planned pro-jects are being implemented in Thailand, India and China. About 75% of bioplastics will be pro-duced in Asia by 2018. In compari-

Global production capacities of bioplastics.

ItalIan Food & Beverage technology - lXXIX (2015) march - 71

packaging trends

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

islators to consider and make effi-cient use of the immense environ-mental, economic growth and job creation potential of our industry. In this context, the Circular Econ-omy Package should remain in the Commission’s 2015 Work Pro-gramme and the Waste Target Re-view should proceed as planned,” concluded de Bie.

European Bioplastics is the Euro-pean association representing the interests of the industry along the complete bioplastics‘ value chain. Its members produce, refine and distribute bioplastics i.e. plastics that are either biobased, biode-gradable, or both. More informa-tion is available at www.european- bioplastics.org

US demand for cups & lids

A new study by Freedonia Group reveals that demand for cups and lids in the US is projected to ex-pand 4.4% per year to $10.0 bil-lion in 2018, driven by above aver-age gains for food packaging cups and an improved outlook for food-service revenue growth relative to its 2008-2013 performance.“Demand will be propelled by the important role of beverages as rev-enue generators for restaurants and a growing focus on specialty beverages among foodservice op-erators”, according to analyst Es-ther Palevsky. These factors will drive growth for higher value cup and lid products, such as paper hot cups, polyethylene terephtha-late (PET) cups, and specialty lids. Prospects for costlier types of cups will be strengthened by the grow-ing number of cities enacting bans or restrictions on foamed polysty-rene disposables and by restau-rant chains transitioning away from foam cups as part of corporate sus-tainability initiatives. Foodservice, which accounted for two-thirds of demand in 2013, will remain

the dominant cup and lid market.Among cup types, the fastest gains are anticipated in the packaging cup segment due to favorable con-sumption trends in a number of ap-plications, along with the conveni-ence, portability, and portion con-trol benefits of single serving cup packaging. Paper cups will expe-rience the fastest growth among drinking cup types, a shift in the competitive landscape. Advances will reflect environmental concerns about foam cups, growing restric-tions on polystyrene foam prod-ucts, pressure from environmental groups, and conversions to paper from foam by high volume foodser-

vice providers. Foam cup demand will also be threatened by the com-mercialization of recyclable plas-tic cups with insulation properties comparable to those of foam. Lid demand growth will outpace that for cups, rising 4.7% per year to $1.3 billion in 2018. Advances will be fueled by expanding carry-out food and beverage sales from restaurants and retail stores, an increasing percentage of drink-ing cups utilizing lids, heightened demand for costlier specialty lids, and healthy increases for sin-gle serving packaging cups, all of which have some type of lid.

www.freedoniagroup.com

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

Item % Annual growth

2008 2013 2018 2008-2013 2013-2018

Cup and lid demand 6423 80550 10000 4.6 4.4Cups 5619 7015 8690 4.5 4.4Drinking 4083 4845 5865 3.5 3.9Other 1536 2170 2825 7.2 5.4Lids 804 1040 1310 5.3 4.7

72 - ItalIan Food & Beverage technology - lXXIX (2015) march

The European market for flexible packaging

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

“We expect the European market for flexible packaging, i.e. all types of packaging and materials taken together, to reach a market vol-ume of about 19.2 million tonnes in 2021”, says Oliver Kutsch, CEO of Ceresana.

Convenience Packaging Has Its Fingers On The Pulse

The packaging industry has to re-act to changes in consumer de-mands: Lack of time and a desire for convenience and easy and prac-tical use as well as attractive and innovative products are the main-springs. Currently, it is especially demand for stand-up pouches that is rising: Using composite films allows for a further reduction of

weight, thereby saving resources and trans-port costs. Modern fill-ing techniques in com-bination with steriliza-ble bags guarantee an

ever increase quality of products and rising filling

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

Biaxially Oriented Films Doing Well

The choice of materials and materi-al layers is determined by the spe-cific properties and demand that a packaging needs to fulfil for a spe-cific good. In many segments, flex-ible packaging made from biaxial-ly oriented polypropylene (BOPP) or PET (BOPET) has become much more important in the past. Espe-cially in Western Europe the market for BOPP films performed weak-ly in recent years. But demand is projected to recover in the future. Thanks to its positive properties, consumption of flexible BOPET packaging will continue its dynam-ic development, especially across large areas in Eastern Europe.

ItalIan Food & Beverage technology - lXXIX (2015) march - 73

packaging trends

More E-Commerce Needs More Packaging

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

The Study in Brief

Chapter 1 lists demand for flex-ible packaging (in tonnes) in Eu-rope as a whole and 23 individu-al countries, split by the packaging types “Packaging films (plastics)”, “Bags & sacks (plastics)”, “Shrink & stretch films (plastics)”, “Labels (pa-per)”, “Bags & sacks (paper)”, “Oth-er packaging (paper)”, and “Alumin-ium packaging”. It also depicts de-mand in these countries split by the materials polyethylene (PE), poly-propylene (PP), polyethylene tere-phthalate (PET), polyvinyl chloride (PVC), other plastics, paper, and alu-minium. Analysis for the eight larg-est markets (Germany, France, the United Kingdom, Italy, Poland, Rus-sia, Spain, Turkey) and the aggre-gate of all remaining countries is additionally split by the applications “Food” (incl. beverages)”, “Con-sumer non-food”, “Heavy duty & transport”, and “Carrier bags”.Chapter 2 offers a substantial anal-ysis of various types of flexible

packaging: Data on demand devel-opment for the packaging types “Packaging films (plastics)”, “Bags & sacks (plastics)”; “Shrink & stretch films (plastics)”, “Labels (pa-per)”, “Bags & sacks (paper)”, and “Other packaging (paper)”, each split by 23 national European markets.In chapter 3 demand for the pack-aging materials PE, PP, PET, PVC, other plastics, paper, and alumini-um is analyzed, split by 23 Europe-an countries.Chapter 4 examines the applica-tion areas for flexible packaging: Data on demand development in the segments “Food (incl. bev-erages)”, “Consumer non-food”, “Heavy duty & transport” and “Carrier bags”, split by the eight

largest market and the aggregate of the “rest of Europe”.Chapter 5 provides profiles of the largest manufacturers of flexible packaging, clearly arranged accord-ing to contact details, turnover, prof-it, product range, production sites, profile summary, products, and ap-plications. Extensive profiles are provided for 80 producers, includ-ing alesco GmbH & Co, KG; Ampac Flexibles; Bemis Europe Flexible Packaging; Graphic Packaging Hold-ing Company; Leipa Georg Lein-felder GmbH; Mitsubishi Polyester Film GmbH; Papier-Mettler; Polif-ilm GmbH; RKW SE; Sappi Europe; Südpack Verpackungen GmbH & Co, KG; Taghleef Industries L,L,C; Treofan Group.

THE LATEST NEWS ONTHE FOOD & BEVERAGE WORLD

www.foodexecutive.com

FOODEXECUTIVE banner.indd 1 06/03/15 09:24

74 - ItalIan Food & Beverage technology - lXXIX (2015) march

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

The converted flexible packaging market in Europe

Converted flexible packaging rep-resents one of the most complex and dynamic sectors of the Euro-pean packaging industry. AMI, lead-ing agency in plastic market re-search and consultancy, estimates the industry consumed 3.8 million tonnes of substrates in 2012 in a business worth more than 21 bil-lion of Euro.This valuation may surprise some industry observers as considera-bly lower figures have more typ-ically been given for the convert-ed flexible packaging industry in Europe. However, from an analy-sis of the 50 companies profiled in this report AMI believes these figures to be under-estimated.The converted flexible packaging in-dustry covers flexible packaging ma-terials which have undergone some kind of converting process such as printing, lamination, coating, extru-sion lamination and coating and/or sack-, bag- or pouch-making. It in-

volves the use of a wide variety of substrates including plastic films, paper and foil that can be used in various weights gauges and widths and in various combinations.Given the complexity of materials and combinations that can be used and the variety of converting pro-cesses that may be applied, the in-dustry involves a wide range of com-panies and business models. Tradi-tionally the industry has been high-ly fragmented but a number of ma-jor regional and global groups have emerged in Europe to meet the needs of the global brand owners. Rising costs, growing environmental concerns and the economic down-turn have placed increased pres-sure on all players and this contin-ues to drive corporate restructuring and strategic change among them. There is a greater emphasis on the emerging markets of Eastern Eu-rope and Russia along with moves to shift production to higher value

products within West European op-erations or close them altogether.Sun Capital Partners, Inc.’s decision to merge its portfolio companies, the US-based Exopack with the Eu-ropean-based Britton Group, PAC-COR, Kobusch and Paragon Print & Packaging mid 2013 is the most recent and largest of these corpo-rate changes. It makes it the sixth largest packaging company in the world but it remains to be seen whether this will result in further re-structuring in the form of closures or divestments.As these leading European flexible packaging converters evolve and change, an understanding of their strategy and future direction is crit-ical for all companies involved in the business.The report by AMI aims to provide some of the answers by analys-ing the background, development and strategy for 50 of the largest flexible packaging converters in Europe. In undertaking this study, analysts have attempted to select the 50 groups profiled here on the basis of the value of their respec-tive European converted flexible packaging sales for 2012.The 50 companies covered in this report titled “Corporate perfor-mance and ownership among con-verted flexible packaging produc-ers”, include other major global groups such as Bemis, Mondi and Sealed Air, along with significant re-gional players in Central and East-ern Europe and Turkey and the ma-jor national companies in Western Europe. Of the 50 companies iden-tified AMI estimates that they ac-counted for 51% of the market on a volume basis and 54% by value.

www.amiplastics.com

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MARKETINGREPORTS

76 - ItalIan Food & Beverage technology - lXXIX (2015) march

Europe soups market still grows

Transparency Market Research has published a new market report ti-tled “Soups Market - Europe Indus-try Analysis, Size, Share, Growth, Trends, and Forecast, 2014 - 2020.” According to the report, the soups market in Europe is valued at USD 3919.1 million in 2014 and is antici-pated to reach USD 5008.1 million by 2020, growing at a CAGR of 4.2 % from 2014 to 2020. Russia is the most attractive market for soups manufacturers in Europe. Soup is one of the oldest foods that consumers prefer in Russia and the demand is expected to be high as they consume it six times a week. Health and wellness trend and in-creasing variety of soups are the growth drivers responsible for the

growth of Europe soups market. With such rising demand, soups manufacturers compete to offer different types of soups such as canned and dried. Dried soups leads the Russian soups market by value and volume followed by canned, fro-zen, chilled and UHT soups. Active promotions by key soups manufac-turers are also contributing to the growth of soups market in Russia. Busy lifestyle of people and consum-er preference for healthy and ready to eat food in major markets such as U.K and Italy are expected to boost the soups market in Europe. Fur-thermore, active promotions by key soups and product innovation would significantly increase consumption of soups in Europe from 2014 - 2020.

Due to high unemployment rate, soups consumers in Spain consid-ers price as a key variable while mak-ing a purchase decision, which in turn has resulted in varied shopping habits among consumers in Spain. Soups consumption shows negli-gible growth in the forecast period and the soup manufactures should focus on price factor to increase the demand of soups in Spain. Consum-ers in France prefer soups only in the winter seasons therefore soup manufacturers c invest in product innovation in order to increase de-mand for soups throughout the year.Geographically (by country), Rus-sia and U.K are likely to experience strong growth in the next six years while France, Germany and Spain are expected to witness sluggish growth than other countries in Eu-rope in terms of soups consumption. The leading brands which have the maximum market share in Europe include Knorr, Liebig, Maggi, Heinz, Progresso among others. For ex-ample, Knorr and Maggi dominate the soups market in France. Soups in Europe is mainly distributed through hypermarkets, supermar-kets and convenience stores.www.transparencymarketresearch.com

ItalIan Food & Beverage technology - lXXIX (2015) march - 77

marketing reports

Mövenpick’s Maple Walnuts is one of the most popular ice creams in Germany, containing caramelised

walnuts, maple syrup and cacao creme with rum flavour. 

German ice cream market is the most valuable in Europe

The German ice cream market is the most valuable in all of Eu-rope with the Germans eating more ice cream than other Euro-peans. This is largely due to con-sumers aged 55 and older who are responsible for almost 40% of ice cream consumption, and this number will only increase as Germany’s population keeps on ageing. By contrast, those aged 16 and under are only re-sponsible for 15% of consump-tion, showing that the tradition-al perception of ice cream be-ing a sweet treat for kids needs to change. Older consumers are not only  the biggest consum-ers of ice cream due to the large number of them in German soci-

ety; they also have a great fond-ness for ice cream, eating more than their share compared to the proportion of the population that they represent. Therefore, it will be vital for manufacturers to tar-get older consumers with indul-gent products that offer greater sophistication, as well as fun ex-periences.

Germans demand indulgent ice creams

According to Canadean, over half of ice cream consumption in Ger-many is driven by the pursuit of in-dulgence. Consumers in Germa-ny will be eager to try ice creams

that offer rich, decadent flavours, as well as products that boast ex-tra gooey textures, or contrasting mouthfeels, such as ice cream that features crunchy nut brit-tle or brownie pieces. Consum-ers experience a particular desire for indulgence from impulse ice cream products, looking for offer-ings that promise  maximum re-ward and pleasure in this treat-ing category. According to Cath-erine O’Connor, senior analyst at Canadean: “For an ice cream product to succeed in Germany, it needs to offer an indulgent expe-rience above all else. While Ger-man consumers are also seeking convenience and  quality prod-ucts, as well as  ice creams that bring fun and relaxation, these needs shrink in comparison to the high desire for indulgence that drives the market.” O’Con-nor adds: “Brands can use these other consumer desires to make their product different, but a fo-cus on decadent ingredients and luxurious taste experiences must remain at the forefront of prod-uct design and promotional cam-paigns.”

www.industryreportstore.com

78 - ItalIan Food & Beverage technology - lXXIX (2015) march

USA will remain leader in nutraceutical ingredients

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

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

% Annual growth

Item 2007 2012 2017 2007-2012 2012-2017 Nutraceutical ingredient demand 14,630 21,150 28,800 7.6 6.4North America 3,800 5,390 7,200 7.2 6.0Western Europe 3,630 4,830 5,930 5.9 4.2Asia/Pacific 4,840 7,410 10,670 8.9 7.6Central & South America 900 1,340 1,890 8.3 7.1Eastern Europe 739 1,090 1,530 8.1 7.0Africa/Mideast 721 1,090 1,580 8.6 7.7

erage makers throughout the world introduce new high value-added nu-tritional preparations. Naturally de-rived herbal and botanical extracts and animal- and marine-based deriv-atives will remain the second largest selling group of nutraceutical ingre-dients worldwide. Analyst Bill Mar-tineau forecasts, “Glucosamine will continue to lead demand, reflecting clinically proven pain control benefits and expanding use in dietary sup-plements and nutritional therapies”.Brazil, China, India, Mexico and Tur-key will be among the fastest grow-ing consumers and producers of nu-traceutical ingredients worldwide. Mr. Martineau stated, “Increasing economic prosperity will enable these countries to expand and diver-

sify their food and beverage process-ing, and pharmaceutical industries.” In 2017, China alone will absorb al-most 14% of the value of global nu-traceutical ingredient demand and will account for nearly 19% of the value of related world shipments. The United States will remain the world leader, making up 20% of glob-al demand and 21% of shipments.The supply of and demand for nu-traceutical ingredients in the Unit-ed States, Western Europe, and other developed economies will in-crease more slowly than will devel-oping regions due to maturing mar-kets and recurring safety controver-sies involving various compounds. Nonetheless, food, beverage, and pharmaceutical companies in these economies will continue to pursue opportunities in conventional and specialty nutritional products and natural medicines. As a result, they will remain major customers for nu-traceutical ingredients.World Nutraceutical Ingredients (published 11/2013, 610 pages) is available for $6300 from The Free-donia Group, Inc.

www.freedoniagroup.com

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80 - ItalIan Food & Beverage technology - lXXIX (2015) march

Factors driving change of preserved food in China

Food quality issues continued to affect canned/preserved food in China. The chicken feed scandal which reported about the instant grown chicken within 45 days fed by medical additives at the end of 2012 shook consumer confidence in chicken-based products accord-ing to trade sources. Early in 2013, a report of up to around 13,000 pig carcasses due to porcine circovi-rus being found in Huangpu River in Shanghai further exacerbated the situation as consumers are wor-ried about the pork products sourc-es for canned/preserved meat and meat products in this sector. Thanks to the continuous efforts of both the government and key play-

ers in products quality control such as stricter control on chicken and pork checkout and sourcing the raw materials that used to make pack-aged food, trade sources indicated that the impact of these negative factors faded during the first half of 2013, with demand for canned/pre-served food finally recovering and supporting stronger volume growth in overall 2013.Shineway Group is expected to con-tinue to lead canned/preserved food in China in 2013, seeing current val-ue growth of 5%. The company’s leading position is mainly due to its extensive distribution network, high brand awareness and broad cus-tomer base. However, as the largest

player in canned/preserved food the company also suffered the negative impact of food quality incidents im-pacting canned/preserved food, such as the chicken feed scandal and the dead pigs found in Huang-pu River, when weaker consumer confidence casts shadow over the whole industry and Shineway as the biggest canned meat producer with previous lean pork scandal suf-fered even more.Canned/preserved food constant value sales are expected to re-cord a CAGR of 6% over the fore-cast period. Sales growth is expect-ed to gradually pick up as the nega-tive impact of food quality incidents dwindles. Stronger sales growth will however depend upon the gov-ernment’s implementation of the Food Safety Law and the leading manufacturers’ efforts to build up their brands. However, the forecast period CAGR is still expected to be around a percentage lower com-pared with 2013 growth. In addition to maturity, this will mainly be due to consumers’ upgrading view over products in this sector triggered by continuous food safety issues as well as looking for better nutrition with fresh products instead.

www.researchandmarkets.com

ItalIan Food & Beverage technology - lXXIX (2015) march - 81

marketing reports

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

% Annual Growth

Item 2008 2013 2018 2008-2013

Salt Demand 274850 301450 324550 1.9 1.5

North America 72075 74700 75000 0.7 0.1Western Europe 42630 42605 41250 neg -0.6Asia/Pacific 110610 131730 152500 3.6 3.0Central & South America 10745 11565 12550 1.5 1.6Eastern Europe 25425 25360 26350 -0.1 0.8Africa/Mideast 13365 15490 16900 3.0 1.8

Global demand for salt to reach 325 million tons

Global demand for salt is forecast to climb 1.5 percent annually to 325 million metric tons in 2018, valued at $13.4 billion. Trends in the dom-inant chemical manufacturing mar-ket will continue to strongly influ-ence growth in salt consumption, although road deicing and food pro-duction will also have a significant impact. Notes analyst Carolyn Zu-landt, “Asia/Pacific is by far the lead-ing and fastest growing regional market for salt based on its large chlor-alkali industry.” Food process-ing will continue to provide steady but slow growth in most coun-tries, while demand for salt in road deicing is projected to drop back to more usual levels in countries that experienced harsh winters in 2013. Overall, China will continue to represent the largest salt market worldwide while India is expected to register the fastest gains. These and other trends are presented in World Salt, a new study from The Freedonia Group, Inc., a Cleve-land-based market research firm.Trends in the production of chlor-al-kali chemicals (chlorine, caustic soda, and synthetic soda ash) will continue to have the most signifi-cant effect on regional salt demand. In the Asia/Pacific region, China and

India are the largest chlor-alkali pro-ducers and have registered growth significantly above the global aver-age over the past decade. While advances through 2018 will decel-erate due to excess supply, Asia will still register the best advanc-es in salt demand in the chemical market over that time. In the US, growth in chlor-alkali production is expected to accelerate, benefitting from low natural gas prices and a strong construction market. In con-trast, Europe is expected to see stagnant-to-declining chlor-alkali output due to a weak pulp and pa-per industry and competition from chemical suppliers in Asia and the US.Road deicing is the second larg-est application for salt worldwide, even though demand is concen-

trated in only a few large countries (the US alone controls nearly 60 percent of the market). Food pro-cessing is expected to register av-erage gains in most countries. In developed economies, health con-cerns regarding high sodium in-take are leading to salt reduction initiatives. On the other hand, fast growth in processed food manu-facturing is driving food salt con-sumption in developing countries.World Salt (published 08/2014, 331 pages) is available for $6200 from The Freedonia Group, Inc. For further details or to arrange an interview with the analyst, please contact Corinne Gangloff by phone 440.684.9600 or e-mail pr@freedoniagroup.com. Informa-tion may also be obtained through www.freedoniagroup.com.

82 - ItalIan Food & Beverage technology - lXXIX (2015) march

Trust is key in growing US meat market

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

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

lion by 2018, making up more than half of the value of  the global fro-zen food market, expected to lie at US$43 billion in 2018.Safwan Kotwal, analyst at Canadean says: “Consumers are showing less brand and product loyalty, switch-ing to alternatives they see as pro-viding better value for money. Al-though fresh meat continues to sell well, processed foods have been growing in popularity over the past decade due to their affordability and convenience. Fresh meat manufac-turers must ensure that they keep the price of their meat competitive in order to continue to appeal to val-ue-conscious consumers.”

Consumers have trust issues with private label meat

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

ing said this, manufacturers need to address consumers’ concerns with regard to trust and ethics.Kotwal adds: “Global meat scan-dals have tightened the screw on this market, leaving consumers an-gry and somewhat confused, lead-ing to demand for greater transpar-ency.” Consumers associate meat from free-roaming animals with bet-ter taste and organic certification with products free from ‘bad’ ingre-dients. Displaying credible food cer-tifications on the package will en-hance the perception of the product as being of higher quality.

www.canadean.com

COCLEE - ROTATORI - DIVIDERRIUNITORI - ATTREZZATURE

IN MATERIALE PLASTICO

PLASTIC SCREWS - ROTATORSDIVIDERS- COMBINERS

OVERTURNING SYSTEMSPLASTIC EQUIPMENTS AND SPARE PARTS

FOR PACKAGING MACHINES

TECNOMECO SRLVia E. Papini, 26/28 - 43036 Fidenza (PR) ITALIA

Telefono (+39) 0524-82774 Fax (+39) 0524-526401info@tecnomeco.it

www.tecnomeco.it

COCLEE - ROTATORI - DIVIDERRIUNITORI - ATTREZZATURE

IN MATERIALE PLASTICO

PLASTIC SCREWS - ROTATORSDIVIDERS- COMBINERS

OVERTURNING SYSTEMSPLASTIC EQUIPMENTS AND SPARE PARTS

FOR PACKAGING MACHINES

TECNOMECO SRLVia E. Papini, 26/28 - 43036 Fidenza (PR) ITALIA

Telefono (+39) 0524-82774 Fax (+39) 0524-526401info@tecnomeco.it

www.tecnomeco.it

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marketing reports

COCLEE - ROTATORI - DIVIDERRIUNITORI - ATTREZZATURE

IN MATERIALE PLASTICO

PLASTIC SCREWS - ROTATORSDIVIDERS- COMBINERS

OVERTURNING SYSTEMSPLASTIC EQUIPMENTS AND SPARE PARTS

FOR PACKAGING MACHINES

TECNOMECO SRLVia E. Papini, 26/28 - 43036 Fidenza (PR) ITALIA

Telefono (+39) 0524-82774 Fax (+39) 0524-526401info@tecnomeco.it

www.tecnomeco.it

COCLEE - ROTATORI - DIVIDERRIUNITORI - ATTREZZATURE

IN MATERIALE PLASTICO

PLASTIC SCREWS - ROTATORSDIVIDERS- COMBINERS

OVERTURNING SYSTEMSPLASTIC EQUIPMENTS AND SPARE PARTS

FOR PACKAGING MACHINES

TECNOMECO SRLVia E. Papini, 26/28 - 43036 Fidenza (PR) ITALIA

Telefono (+39) 0524-82774 Fax (+39) 0524-526401info@tecnomeco.it

www.tecnomeco.it

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NEWS ANDTECHNOLOGY

84 - ItalIan Food & Beverage technology - lXXIX (2015) march

Biotech crops show continued growth

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

The 20 developing and eight industrial countries where biotech crops are produced represent more than 60% of the world’s population.“The accumulated hec-tarage of biotech crops grown in 1996 to 2014 equals, roughly, 80% more than the total land mass of China,” said Clive James, ISAAA Founder and report author. “Global

hectarage has increased more than 100-fold since the first plantings of bio-tech crops.”Since 1996, more than 10 food and fibre bio-tech crops have been ap-proved and commercial-ized around the world. These range from ma-jor commodities such as maize, soybean and cot-ton, to fruits and vegeta-bles like papaya, eggplant and, most recently, potato. The traits of these crops address common issues affecting crop benefits to the consumer and produc-tion rates for farmers, in-cluding drought tolerance, insect and disease resist-ance, herbicide tolerance and increased nutrition and food quality. Biotech crops contribute to more sustain-able crop production sys-tems and provide resilient responses to the challeng-es of climate change. 

According to the report, the United States con-tinues to lead production at 73.1 million hectares. Up 3 million hectares – a growth rate of 4% – from 2013, the United States recorded the highest year-over-year increase, sur-passing Brazil, which has recorded the highest an-nual increase for the past five years.The report also highlight-ed key benefits of biotech-nology, including allevia-tion of poverty and hun-ger by boosting the in-come of risk-averse small, resource-poor farmers around the world. Latest global provisional informa-tion for the period 1996 to 2013 shows that bio-tech crops increased pro-duction valued at US$133 billion; in the period 1996 to 2012 pesticide use de-creased significantly sav-ing approximately 500 mil-

ItalIan Food & Beverage technology - lXXIX (2015) march - 85

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16 - 17 April 2015 - Bologna: Nuce - Food-Ing, int. Nutraceutics show. Bologna fiere - www.nuce.eu

3 - 4 May 2015 - Rho (MI): 12° Italian conference on food sciente and technology (12° Ciseta) - www.businessinternational.it

3 - 6 May 2015 - Rho (MI): TuttoFood, int. food show. Fiera di Milano - email: info@tuttofood.it - www.tuttofood.it

19 - 23 May 2015 - Rho (MI): Ipack-Ima, int. packaging, food processing and pasta exhibition. Ipack-Ima - email: ipackima@ipackima.it - www.ipack-ima.com

19 - 23 May 2015 - Milano: Meat-Tech, int. Meat industry show. Ipack Ima - ipackima@ipackima.it - www.meat-tech.it

20 - 22 May 2015 - Milano: Fruit Innovation, int. Fruit processing industry show. Ipack Ima - www.fruitech.it

1-3 July 2015 - Milano: int. conference “Grains for Feeding the World” - Aistec - www.aistec.it

19 - 23 July 2015 - Milano: int. conference on “Grains for feeding the world”. Aistec - www.aistec.it

*14-16 October 2015 Milano: 2nd Efsa Scientific Conference - Efsa - www.efsaexpo2015.eu

23 - 27 October 2015 - Rho (MI): Host, int. hospitality show. FieraMilano - email: host@fieramilano.it - www.host.fieramilano.it

25 - 28 October 2016 - Parma: CibusTec, int. food equipment show. Fiere di Parma - email: cibustec@fiereparma.it - www.cibustec.it

27 - 28 October 2015 - Verona: Save, int. show on automation and instrumentation. E.I.O.M. Ente Italiano Organizzazione Mostre - e-mail: eiom@eiomfiere.it - www.exposave.com

3 - 6 November 2015 - Rho (MI): Simei, int. beverage and wine industry show. EME - email: info@simei.it - www.simei.it

INTERNATIONAL EVENTS IN ITALY

lion kg of active ingredi-ent. In 2013 alone, crop plantings lowered carbon dioxide emissions equiva-lent to removing 12.4 mil-lion cars from the road for one year.These findings are con-sistent with a rigorous meta-analysis, conducted by German economists, Klumper and Qaim (2014), which concluded that GM technology has, on av-erage, reduced chemi-cal pesticide use 37%, in-creased crop yields 22%, and increased farmer prof-its 68% during the 20 year period of 1995 to 2014.

Bangladesh: a model for success

One of the smallest and poverty-stricken coun-tries in the world, Bang-ladesh approved Bt brin-jal/eggplant in October 2013. Less than 100 days post-approval commercial-ization began in January 2014 when 120 farmers planted 12 hectares of the crop throughout the year. Bt brinjal/eggplant not only brings financial opportuni-ty to poor farmers in the country, but also drastical-ly decreases farmer expo-sure to pesticides on the food crop by 70 to 90%.“The timely approval and commercialization of Bt brinjal in Bangladesh speaks to the power of

political will and support from the government,” said James. “This lays the foundation as a model of success for other small, poor countries to quickly introduce the benefits of biotech crops.”The case of Bangladesh in 2014 reconfirms the value and success of public-pri-vate partnerships. The Bt biotech trait for brinjal – one of the most nutritious and important vegetables in Bangladesh – was do-nated by Mahyco, an Indi-an company.“Public-private partner-ships continue to increase the probability of timely delivery of approved bio-tech crops at the farm lev-el,” James said. “They will remain essential in the years to come.”The Water Efficient Maize for Africa (WEMA) Project is another example of a public-private partnership at work. Beginning in 2017, select African countries are scheduled to receive the first biotech drought tolerant maize, a food sta-ple depended on by more than 300 million poor Afri-cans.  The donated biotech-nology trait is the same as the DroughtGard™ variety used in the United States, which increased 5.5-fold in planted hectares from 2013 to 2014. This demonstrates strong farmer acceptance of the biotech drought tol-erant maize.

New approvals address consumer concerns

In the United States, ap-proval of the Innate™ pota-to was granted in Novem-ber 2014. The Innate pota-to decreases production of acrylamide, a potential car-cinogen, when potatoes are cooked at high tem-

peratures. Furthermore, it increases consumer sat-isfaction while precluding up to 40% yield loss as the potato will not discolor when peeled and has few-er bruising spots. These at-tributes will have meaning-ful impact on food securi-ty as food waste continues as an important factor in

86 - ItalIan Food & Beverage technology - lXXIX (2015) march

the discussion of feeding 9.6 billion people in 2050 and approximately 11 bil-lion in 2100.Potatoes represent the fourth most important food staple in the world. As such, a continuous ef-fort is being made to im-prove the potato and com-bat losses due to diseas-es, insects and weeds, and other constraints.Biotech-based control of the fungal disease late-blight, the most impor-tant disease of potatoes in the world, is already being field-tested in Bangladesh, India and Indonesia. Late-

otech crops at 3.9 million hectares and 11.6 million hectares planted in 2014, respectively.The adoption rate of bi-otech cotton in China in-creased from 90 to 93% in 2014, while virus resistant papaya plantings increased approximately 50%. More than 7 million small farm-ers in the country contin-ue to benefit from biotech crops and the latest eco-nomic data available indi-cates farmers in the coun-try have gained US$16.2 billion since the introduc-tion of biotech in 1996.According to the report, India cultivated a record 11.6 million hectares of Bt cotton with an adoption rate of 95%. British econ-omists Brookes and Bar-foot estimate that India enhanced farm income from Bt cotton by US$ 2.1 billion in 2013 alone.Developing countries Viet-nam and Indonesia grant-ed approval for commer-cialization of biotech crops to begin in 2015. This in-cludes several hybrids of biotech maize for import-ing and planting in Viet-nam and drought tolerant sugarcane for planting as a food crop in Indonesia.

Growth continues in Africa and Latin America

Having cultivated 2.7 mil-lion hectares in 2014,

South Africa ranks as the leading developing coun-try to grow biotech crops in Africa. Sudan increased Bt cotton hectarage by ap-proximately 50% in 2014 and several African coun-tries including Cameroon, Egypt, Ghana, Kenya, Ma-lawi, Nigeria and Ugan-da conducted field trials on several pro-poor crops including the food crops rice, maize, wheat, sor-ghum, bananas, cassava and sweet potato.These crops can contrib-ute to resilience and sus-tainability in the face of new climate change chal-lenges.In Latin America, Bra-zil ranked second, behind only the United States, for biotech crops planted in 2014. At 42.2 million hec-tares, this represents an increase of 5% from 2013.

Biotech crops impact food security, sustainability

and the environment

From 1996 to 2013, bio-tech crops have increased crop production valued provisionally at $US133 billion; helped alleviate poverty for more than 16.5 million small farmers and their families – more than 65 million people, collec-tively – some of the poor-est people in the world; and decreased the envi-

ronmental impact of food and fibre production by re-ducing pesticide use, in-creasing land savings and reducing CO2 emissions.According to Brooks and Barfoot, had the addition-al 441 million tons of food, feed and fibre produced by biotech crops from 1996 to 2013 not been produced, an addition-al132 million hectares of conventional crops would have been required to pro-duce the same tonnage. This required increase in hectares could have neg-ative implications for bio-diversity and the environ-ment due to an increased need for cultivated acres.

By the numbers

United States continued as the lead country with 73.1 million hectares, a year-to-year increase of 4%, equal to 3 million hectares.Brazil ranked second for the sixth consecutive year, increasing its hec-tarage by 1.9 million hec-tares from 2013.Argentina retained third place with 24.3 million hec-tares.India and Canada both re-corded 11.6 million hec-tares. India had an adop-tion rate of 95% for biotech cotton. Canola and soy-bean hectares increased significantly in Canada.

www.isaaa.org

GRINDING MILLSAND PLANTSITALO DANIONI manufactures grinding mills,mixers and crushers since 1918.The Company also produces closed circuit,refrigerated and conditioned and explosionproof plants for products in powder.Customers have at their disposal a test roomwith industrial machinesfor verification of functioningand capacity

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blight caused the 1845 Irish famine, which result-ed in 1 million deaths. Bi-otech control of virus dis-eases and the Colorado beetle, the most important insect pest, are already available, but not deployed.

Status of biotech crops in Asia

In Asia, China and India continue to lead develop-ing countries growing bi-

news AnD TeCHnOLOGY

GRINDING MILLSAND PLANTSITALO DANIONI manufactures grinding mills,mixers and crushers since 1918.The Company also produces closed circuit,refrigerated and conditioned and explosionproof plants for products in powder.Customers have at their disposal a test roomwith industrial machinesfor verification of functioningand capacity

Via Mecenate, 78/b20138 Milano - ITALYTel. +39 02 504095+39 02 504195Fax +39 02 5062646info@danioni.com

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88 - ItalIan Food & Beverage technology - lXXIX (2015) march

Organic vs. conventional milk, which are the differences?

Consumers perceive that organic cow milk differs from conventionally pro-duced milk and that these differences justify the pre-mium price for organic milk. In a new review, re-searchers in New Zealand found that the differences between organic and con-ventional milk are not so straightforward.Reviewing almost 200 publications, researchers concluded that previous-ly conducted controlled studies investigating whether differences exist between organic and con-ventionally produced milk have so far been large-ly ambiguous, due prin-

cipally to the complexity of the research question and the number of factors and variables that can in-fluence milk composition. “This review presents one of the most detailed treatises to date of or-ganic versus conventional milk composition,” com-mented Matt Lucy, PhD, Professor of Animal Sci-ence, University of Mis-souri, and Editor-in-Chief of the Journal of Dairy Science.“When comparing organ-ic and conventional milk composition (especial-ly milk fatty acids), previ-ous studies have general-ly compared organic dair-ying with milk produced from grass-fed cows to conventional dairying with milk produced from con-centrate-fed cows. The dif-ferences in milk composi-tion observed are actually due to the different diets of the cows (i.e. pasture versus concentrate feed-ing) rather than organic versus conventional farm-ing systems,” according to lead investigator Don Ot-ter, PhD, Senior Scientist, Food & Bio-based Prod-ucts, AgResearch Grass-lands Research Centre (New Zealand).Because there are many

factors that affect milk composition, it is difficult to control for all of them when comparing organic to conventional milk pro-duction. According to the investigators, “The term ‘organic’ when applied to dairying is not univer-sal, and to a large extent, is defined simply by reg-ulations that differ from one country to the next. ‘Conventional’ basically is anything that is not ‘or-ganic.’ However, in most parts of the world, con-ventional dairying is as-sociated with high levels of grain feeding, the use of cow breeds which pro-duce high milk volumes, and the application of large amounts of fertiliz-er (‘high input’ farming), while organic dairying is tied to pasture and forage

feeding, lower amounts of fertilizer application, and the use of mixed or minority breeds (‘low in-put’). The vast majority of differences reported be-tween organic and con-ventional milk come from what cows are fed and their breed, and is not an-ything unique to being or-ganic or conventional in it-self.”Therefore in terms of nu-trients in milk, there is nothing distinct about or-ganic milk that makes it unique from conventional-ly produced milk once the different factors that influ-ence milk production are compared or adjusted for. If animal genetics, health, breed, diet, management, or environment differs, then so will the composi-tion of the milk produced.

Herbs and spices: a useful approach to reducing salt content in soup

EUFIC, the European Food Information Coun-cil, reports that research-ers from the Universi-ty of Reading (UK) have found that the addition of herbs and spices can in-crease consumers’ lik-ing of reduced-salt soups. They found that reducing salt led to a significant de-cline in liking for the soup,

which initially was unaf-fected by the addition of herbs and spices. How-ever, consumer accept-ance for the herbs and spices soup increased af-ter regular exposure over five days. Consumers also perceived that this soup contained a similar level of salt as the standard soup. While salt is an impor-

ItalIan Food & Beverage technology - lXXIX (2015) march - 89

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tant component of many foods, a high sodium diet can increase the chanc-es of hypertension, and therefore, the risk of car-diovascular disease. Salt in foods is used for taste, texture and preservation, so reducing salt in food products can be a consid-erable challenge for food manufacturers.  During the study, the University of Reading researchers investigat-ed consumers’ liking of reduced-salt soup with added herbs and spic-es, after repeated expo-sure. The study involved 160 participants  from the UK, selected to rep-resent a balance of gen-der, age ranges and soci-oeconomic groups. Par-ticipants’ daily salt intake was estimated by means of a urine sample and a food frequency question-naire.Three tomato soup sam-ples were produced: a standard soup (contain-ing the average level of salt in UK soup brands), and two reduced salt soups with 57% less salt than the standard; one with oregano and oth-er herbs and spices, and one without.During the first phase, the three soup sam-ples were presented to the participants, and the standard soup was sig-

nificantly preferred for its flavour. However, there was no difference in pref-erence between the re-duced-salt soup, and the oregano-modified soup. Both were also consid-ered ‘less familiar’ than the standard soup. Rat-ings for ‘flavour intensity’ of the low-salt soup were considerably lower than those of both the stand-ard and the oregano-mod-ified soup.The next phase aimed to assess consumer lik-ing after exposure to the soups over a three-day period.   Participants were divided into three groups (balanced accord-ing to their age and gen-der, self-reported use of herbs and spices in cook-ing, salt intake and scores in relation to their liking for the soups) and pro-vided with a full portion of just one of the three soups. During these vis-its the liking scores of the oregano-modified soup

increased significantly, whereas consumer ac-ceptance of the standard and reduced-salt soups stayed the same.The study also meas-ured the participants’ per-ceived saltiness of the soups. While the low-salt soup was perceived to be significantly less salty than the standard soup sample, there was no perceived difference between the saltiness of the standard soup and oregano-modified soup. Preferences toward the soups correlate with the daily salt intake of partic-ipants, with those with a higher salt intake having a higher preference for the soups overall.Participants’ liking of the oregano-modified soup improved after repeated exposure. The research-ers suggested this obser-vation could relate to the theory of food neopho-bia (a person’s reluctance to consume new foods

or flavours). In the pres-ent study, flavour refor-mulation of the soup re-duced its familiarity, caus-ing an initial decline of lik-ing. However, repeated exposure over time can in-crease familiarity and as a consequence, consumer acceptance.A similar study from re-searchers in Brazil looked at the preference for dif-ferent salt concentrations of two groups of old-er individuals (aged be-tween 63 and 79 years), with normal or high blood pressure. A preference for bread samples with different salt concentra-tions, first without and then with the addition of oregano, was tested and it was found that individ-uals with higher blood pressure had a greater preference for the salti-est sample. However, the use of oregano reduced the preference for salti-er bread samples in both groups.The two studies demon-strate that the addition of new flavours, like herbs and spices, can reduce the need for salt in food and enhance the percep-tion of saltiness. The au-thors conclude that the addition of carefully se-lected herbs and spices could encourage manu-facturers to reduce salt in certain food products.

www.eufic.org

90 - ItalIan Food & Beverage technology - lXXIX (2015) march

Biggest food and drink buyers and sellers of 2014

Coca-Cola, Danone, An-heuser-Busch InBev and DS Services were the 4 most acquisitive compa-nies of 2014, according to the bevblog.net food and drink transactions data-base.   “Each was respon-sible for 6 or more takeo-vers,” commented compil-er Richard Hall, Chairman of specialist consultancy Ze-nith International.  “Lacta-lis, Diageo, FrieslandCampi-na, Coca-Cola Bottling Co Consolidated and BBX Cap-ital all made 5 purchases.

“Nestlé and Coca-Cola were the only 2 compa-nies to make 5 or more sales, followed by Unile-ver on 4, then BASF, Car-gill and Constar on 3 each.“A total of 909 companies were involved across 75 countries, with the United States and United King-dom consistently most prominent overall.”“Reversing the pattern of 2013, US companies made 11 more sales than pur-chases, while UK compa-nies made 8 more purchas-

es than sales.  France was the biggest net buyer (+16) and Australia/New Zealand the biggest net sellers (-16),” Richard Hall concluded.www.zenithinternational.com

Aquaculture can grow faster, raising micronutrient supply from fish

Fish farming will likely grow more than expect-ed in the coming decade, offering a chance for im-proved nutrition for mil-lions of people, especial-ly in Asia and Africa, ac-cording to a new FAO re-port.Increased investment in the aquaculture sector - particularly in productiv-ity-enhancing technolo-gies including in the are-as of water use, breed-ing, hatchery practices and feedstuff innovation - should boost farmed-fish

production by as much as 4.14% per year through 2022, notably faster than the 2.54% growth fore-cast made earlier this year in a joint report by FAO and the Organization for Economic Cooperation and Development.“The primary reason for increased optimism is that there is ample room for catching up with more productive technologies, especially in Asia, where many fish farmers are small and unable to foot the hefty capital outlays

the industry requires to expand output without running into resource con-straints,” said Audun Lem,

a senior official at FAO’s Fisheries and Aquaculture Policy and Economics Di-vision and one of the lead authors of the 120-page report.Africa, with formidable water resources, should also host ongoing rapid growth of more than 5% a year, the fastest in the world but building on a very low current base lev-el, according to the re-port.Aquaculture is a young in-dustry compared to live-

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92 - ItalIan Food & Beverage technology - lXXIX (2015) march

stock farming and has grown from virtually noth-ing in 1950 and to a re-cord production of 66.5 million tonnes in 2012, up almost thirty-fold since 1970. About 50% of the $127 billion in global fish exports in 2011 came from developing coun-tries, which receive more net revenue from the fish trade than from their ex-ports of tea, rice, cocoa and coffee combined, Lem said.In terms of direct human consumption, farmed fish in 2014 surpassed cap-tured fish, which reached a plateau in the mid-1980s and is expected to grow only 5% over the next decade, thanks largely to reduced waste as well as better gear reducing un-wanted by catch and im-proved fisheries manage-ment.Global per capita fish con-sumption increased from 9.9 kilograms in 1970 to 19.1 kilograms in 2012, although rates vary sub-stantially by and within re-gions. Africa, Latin Amer-ica and the Near East have consumption levels of around half the glob-al rate, while Asia, Eu-rope and North America all have rates of about 21 kilograms per capita.Fish prices in 2022 will be 27% higher than today in FAO’s baseline scenario, but up to 20% lower if aq-

uaculture expands more quickly.FAO’s report suggests that increased demand on fishmeal prices due to aq-uaculture’s needs is un-likely to impact prices as alternatives, such as feed based on vegetable pro-teins, will be developed

to meet needs and re-spond to price pressures. Such innovation is particu-larly important for Africa, where fish farmers rely heavily on imported feed-stuff from European coun-tries.A notable shift is already underway as Peruvian an-

Conference on grains for feeding the world at Expo 2015 in Milan

On the occasion of the global event Expo 2015, the Italian Association for Cereal Science and Tech-nology (AISTEC) and the International Association for Cereal Science and Technology (ICC) have joined forces to co-organ-ise an international confer-ence on “Grains for feed-ing the world” (www.expo2015.icc.or.at/home). This event will take place in Milan (Italy) 1 to 3 July 2015, to reflect on the Expo 2015 theme which is “Feeding the planet, en-ergy for life” within the boundaries of the grain field and in a global per-spective.The aim of this confer-ence is to address novel aspects and major global challenges for cereals and and grains worldwide, re-garding in particular limit-ed agricultural land and re-

source scarcity, infrastruc-tures and biodiversity, pressures of a changing climate, safety, innovation in production and tech-nology, health and nutri-tion as well as consumer needs to help shaping the future of grains. The con-ference will be a wide and interesting forum for both young and senior scien-tists, industry representa-tives and all stakeholders to network and exchange knowledge and views about grains, new cere-al products and emerg-ing consumer preferences and needs. Two Poster Awards will be given to the most out-standing and innovative researches on grains for feeding the world. Two Di-plomas and two cash priz-es will be, in fact, award-ed to the best posters by Chiriotti Editori, there-

chovy, Chilean macker-el and Scandinavian her-ring are increasingly be-ing used for direct hu-man consumption while more efficient use of oth-er fish by-products are be-ing used for fish oil pro-duction.

www.fao.org

of one prize will be in the name of Giovanni Chiriot-ti, founder of the Chiriotti Editori and great friend of ICC, and it will be given to a poster presenting inno-vative work on processing and use of grains.This conference will also be a unique opportunity to visit the fantastic Expo 2015 grounds where, with-in the pavilions of more than 150 participating countries; more than 7,000 events including shows, conferences and meet-ings, are planned during the Expo opening period (May - October 2015).(AISTEC - Associazi-one Italiana di Scienza e Tecnologia dei Cereali - CRA-NUT -  Via Ardeatina 546 - 00178 Roma - Ita-ly - Tel. +39 06 51494536 - Fax  +39 06 51494550 - www.expo2015.icc.or.at/home)

ItalIan Food & Beverage technology - lXXIX (2015) march - 93

news AnD TeCHnOLOGY

Ipack-Ima part of the EXPO 2015

Ipack-Ima, one of the most attractive interna-tional exhibitions for sup-pliers of technology and materials for processing & packaging, will be held from the 19th to the 23rd 2015 in Milan - Italy. Ip-ack-Ima is a large system exhibition showcasing the very top solutions in food and non-food sectors for professionals of the indus-try. In particular it is world renowned for its display of dry pasta technologyIt is a comprehensive showcase and the only event officially recognized by EXPO 2015 Milano (the Universal Exposition at Fi-eramilano from 1st May to 31st October, 2015) as It-aly’s leader in processing and packaging technology.

Ipack-Ima invests in Fresh Food

The 2015 edition is set to be a major one for Ip-ack-Ima. The exhibition is evolving and there is some important news in store for next year. Be-sides being the world’s leading event for dry pasta technology, Ipack-Ima will showcase technology for the fresh food industry. The exhibition halls will give extensive room to one of the liveliest sec-

tors of the food and distri-bution industry, faced with new consumption hab-its. Fresh food requires new, specific packaging and packaging technolo-gy, which finds its perfect showcase at Ipack-Ima.The biggest news about the event is that Ipack-Ima will be flanked by vertical exhibitions dedicated to fresh food technology:- Meat-Tech - Process-ing & Packaging for the Meat Industry is a new, highly specialized event for the business commu-nity of the meat indus-try, showcasing top tech-nology and products for meat processing, preser-vation, packaging and dis-tribution. Meat-Tech at-tracts the attention of the most representative mar-ket sectors and will ben-efit from Ipack-Ima’s large public.- Dairytech – Processing & Packaging for the Dairy industry is the new exhi-bition originating from the strong demand of industry stakeholders and dedicat-ed to processing and pack-aging technology for dairy products. Spanning from the milk collection and storage to the process-ing of the finished prod-uct down to the packag-ing, preservation and sale, Dairytech offers a unique,

comprehensive overview of the latest manufactur-ing and processing tech-nology in the industry.- Fruit Innovation – the newly created exhibition, organized by Fiera Milano and Ipack-Ima spa, dedi-cated to product innova-tion, technologies and ser-vices for the fruit & vege-tables industry is the an-swer to the demand for in-novation and internationali-zation in the fruit & vegeta-ble supply chain. It’s a win-ning combination of prod-ucts and technology bring-ing increased visibility to cutting-edge solutions.

The events and the focus on sustainability

The global event will be flanked by a rich pro-gramme of meetings, con-ventions and seminars for the five exhibition days. These events will have a common keyword, sus-tainability. More than 40 events have been already scheduled focusing on the main issues and trends of each business community. “Designing a Resilient Future: Food, Technolo-gy, and Sustainable De-velopment” is the central theme of Ipack-Ima and will be developed – in con-cordance with “Feed the planet. Energy for life” – (the theme of EXPO 2015) - through an international

convention scheduled on 20th May 2015 and organ-ized in partnership with UNIDO and the UN Food Agencies. The main issue under discussion is sus-tainability, the leitmotiv of all side events to the 2015 shows, and the confer-ence aims to enhance the possible evolution of Food Technology in the future.Ipack-Ima will host for the first time the World Star Awards, a competition or-ganized by WPO with a fi-nal prize giving Ceremo-ny designed to showcase the very best of the pack-aging industry Worldwide. More than 300 guests will attend the Ceremony on 19th May, the opening day of the show.Ipack-Ima will also be home to the great ICheaP International Conference on Chemical and Process-ing Engineering for 4 days, from 19th to 22nd May. ICheaP is an event organ-ized by AIDIC, the Ital-ian Association of Chemi-cal Engineering and, now in its 12th edition, features

94 - ItalIan Food & Beverage technology - lXXIX (2015) march

600 speeches and 1600 authors from over 50 coun-tries representing all conti-nents. Experts both from the industry and from aca-demia will discuss biotech-nology, nanotechnology, thermodynamics, biorefill and sustainability.

Innovation and certified quality. The next edition of Tuttofood, the World Food Exhibition organised by Fi-era Milano and scheduled for 3 May to 6 May 2015, is of ever-greater interest to companies and buyers from Italy and abroad. It will offer a wide range of initiatives to support the industry and to give pro-fessionals interesting op-portunities for comparing notes on their strategies.In fact, Tuttofood won’t just be about business meet-ings but will also offer im-portant opportunities for visibility for the best prod-ucts presented by compa-nies. In addition, there will be interesting learning op-portunities thanks to a full calendar of events that will bring the biggest experts to the trade fair and offer visitors one-of-a-kind op-portunities for profession-al enrichment and continu-ous growth.

For the 2015 edition, con-tests are to be part of the show once again in order to truly highlight products and put the focus on their quality. These contests will include exhibiting companies and focus on the themes of innovation and the importance of the certification system. Tech-nical juries made up of qualified partners will be called upon to select the finalists while the buyers themselves will be asked to make the final decision by voting during the show.The contest dedicated to the most innovative prod-ucts is to be organised in collaboration with Ip-sos, a leading market re-search company in Italy. Interviews with a sample of about 1,200 consum-ers led to the selection of 24 products (3 for each of the 8 categories in the competition - Meats and Cured Meats, Dairy, Con-

fectionary, Frozen Foods, HoReCa and the sections Mixed Products, Seafood and “Green” Food). A winner will be chosen for each industry from among these 24 finalist ideas.To highlight those compa-nies that invest in DOP, IGP and organic certification, Tuttofood is promoting the contest dedicated to Certi-fied Quality in collaboration with Qualivita, a foundation for the protection and pro-motion of quality agricultur-al/food products.The objec-tive is to highlight the im-portance of Geographical Indications (GI), especial-ly when it comes to tracea-bility and security. The prod-ucts in competition will be judged by a commission of experts from Qualivita who will select 3 to go on to the final phase for each of the 8 merchandise categories that make up the exhibition.It’s not just the products that stand out for their ex-

Tuttofood 2015, more than 2,500 exhibitors expected

The synergy with EXPO 2015

To top off this extraordi-nary event, the shows will be held in conjunction with EXPO Milano 2015, the Universal exposition running from 1st May to

31st October, 2015, whose grounds adjoin the Fier-amilano exhibition com-plex. Buyers will have the unique chance to visit Ip-ack-Ima plus the 145 na-tional and thematic pavil-ions.

www.ipackima.it

cellence. There are also those professionals that know how to make the most of products and present them to the cus-tomer. For this reason, Tuttofood – along with AS-SICA – is putting the focus on Meat and Salami, one of the most traditional sec-tors, to organise a special contest dedicated to the skill of Italian deli workers. They will compete against one another on the show’s special stage.In addition to all of this, there will be a rich pro-gramme of not-to-be-missed events to give Tutto-food visitors the greatest number of educational op-portunities. Tuttofood Acad-emy’s schedule is still being defined, but this year it is taking a three-pronged ap-proach with three separate areas. The first area will be in the Mixed Products sec-tion in Pavilion 1. The sec-ond area will be dedicated to the fish industry (Pavilion 5) and coordinated by Fres-co Pesce. The third area will be in Pavilion 14 and will be dedicated to HoRe-Ca & Beverage with organ-isation by Planet One. In these special areas dedicat-ed to education, there will also be room for cooking demonstrations, meetings and talks by industry ex-perts who will be on hand to share their high-level ex-pertise with visitors.

www.tuttofood.it

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A Due .................................................................................... 30

Agierre .................................................................................. 40

Akomag ................................................................................ 32

Alba & Teknoservice ............................................................ 24

Bontà Infinite ....................................................................... 26

Bruno Wolhfarth ................................................................... 43

Caseartecnica Bartoli ........................................................... 20

CMT ....................................................................................... 21

FBF ........................................................................................ 14

Firex ...................................................................................... 29

Lawer .................................................................................... 15

Magnoni ............................................................................... 38

Makro Labelling ................................................................... 37

MAP - Wam Group ................................................................17

Paklab ................................................................................... 37

Parmacontrols ...................................................................... 40

Partisani ................................................................................ 25

Pigo ....................................................................................... 16

Pinco SA ............................................................................... 24

PI-MEC .................................................................................. 34

P.E. Labellers ......................................................................... 36

REA Steam Cleaning ........................................................... 42

Roversi Umberto .................................................................. 22

SCA ........................................................................................18

Sacmi Imola ......................................................................... 28

Tecno 3 .................................................................................. 28

Varvel .................................................................................... 43

A Due - Riccò .....................................................................39

Akomag - Soragna .............................................................35

Alba & Teknoservice - Villafranca Pad. ...............................27

Bontà infinite - Terme Vigliatore ........................................23

F.lli Pagani - Milano ....................................................cover 1

FBF Italia - Sala Baganza ........................................ cover 2-1

Fimer - Canelli ....................................................................61

Foodexecutive.com ..........................................................91

Gai - Ceresole d’Alba ..........................................................31

Italo Danioni - Milano ........................................................87

Lita - Poirino .......................................................................75

Magnoni - Modena ............................................................49

Map - Ponte Motta Cavezzo ...............................................65

Metalnova - Parma ............................................................41

Omac Pompe - Rubiera ......................................................53

P.E. Labellers - Porto Mantovano .......................................69

Partisani - Forlì ...................................................................57

Pigo - Caldogno ..........................................................cover 4

Pinco - Rancate (CH) ..................................................cover 3

PMC - Corsico .......................................................................2

REA - Trofarello ...................................................................79

SCA - Fiorenzuola d’Arda ....................................................22

Tecnomeco - Fidenza .........................................................83

Varvel - Crespellano ...........................................................13

Wolhfarth - Sordio..............................................................19

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