Professional Pasta N.2 2022

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Why do we still need a food label?

POSTE ITALIANE Spa - Spedizione in abbonamento postale - Aut. n. 1429/2020 del 7.08.2020 – Stampe periodiche in REGIME LIBERO

Turkey as protagonist in pasta production

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N. 2 April / June 2022

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Year XXVII

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Chairman Claudio Vercellone

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Year XXVII - N. 2 April / June 2022 Editor in Chief Claudio Vercellone

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36 EDITORIAL

Production costs rise and shrinkflation arrives

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by Alessandro Massacesi

FEATURES PASTA PRODUCTION

No more a rising star

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by Andrea Maraschi

FOOD RULES

Do we still need a food label?

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by Giuseppe Maria Durazzo

FOOD & HEALTH

Pasta with added superfoods

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by Carmine Feliciano Milone

RAW MATERIALS

Pasta and the Aureo durum wheat variety

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by Ilaria Mazzoli and Mia Marchini

DEPARTMENTS

Facts & news Supplier news

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EDITORIAL

Production costs rise and shrinkflation arrives

by Alessandro Massacesi

The food supply chain is called upon to support and give its contribution for more effective production processes

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ising costs mainly affect the market for raw materials and energy consumption. This is the effect of inflation, which since the pandemic has found new momentum thanks to the war in Ukraine. Markets are affected by the recent global events and many sectors have seen their costs rise, although slightly, but in the agrifood world the issue is deeply felt.

According to the latest ISTAT survey in March, inflation in Italy alone (the leading country for pasta) reached 6,7% on an annual basis, up one percentage point on the previous month. The increases

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start from the bills (+59,2% in March for energy goods), but they also spread to the “shopping cart”, which rose by 5%. Some speculate that an increase up to 8% is possible - in Bankitalia's worst case scenario - and this effect would be linked above all to the ban on Russian gas imports.

Therefore, the Ukrainian invasion remains a difficult element to figure out, especially in the long run, in addition to the “recovery crisis” that the post-Covid world was already experiencing, with too much money to invest and so much desire to recover from the viral recession. Price increases are

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possible, but while petrol and gas price increases are easy to spot, food increases are harder to see.

To understand why, we need to investigate the situation of the production chains, the transmission belt of prices, from wheat fields, through the processing industry, to the box of pasta in the supermarket. To date, it is clear that increases are not yet stable and the fear of new increases could be just around the corner. The fear of companies that might not be able to recover the higher costs has also a negative influence. Experts believe that the inflation wave has not yet been fully transmitted from production to consumption. But, still, there are signs. According to ISTAT data for March, in Italy increases in the shopping cart were certified for bread (+5,8%), pasta (+13%) and flour (+10%), due to the interruption of the supply chain in Ukraine, but also in Canada. Yet, the inflation pressure coming from

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the supply chains, and the risk for distribution of being left holding the candle, suggest that we have not reached the peak yet.

Uncertainties are perhaps the greatest burden of costs and the lack of information makes it difficult to understand how much producers’ prices will rise, and whether and how much it will be possible to pass on price increases to the consumer, but one thing is certain: at least for the coming months prices will continue to rise.

Yet some strategies are already appearing on global markets to keep consumers from perceiving price increases. A recent example is the US phenomenon of shrinkflation (from the root of the verb to shrink, with the addition of inflation). This trend was already highlighted some time ago by the Financial Times.

From the United States to Europe shrinkflation is slowly making its way. The idea behind this marketing practice is that Professional

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producers of pasta, cereals and other food products do not raise the product prices on the shelf, but they shrink the packaging, putting less product inside. In fact, shrinkflation means that someone who buys a package containing 500 grammes of product, that normally costs 2 euros, will not pay 2 euros and 10 cents, but the grams of pasta contained in the package will be fewer. So if you pay 2 euro, you will no longer buy 500 grammes of pasta, but rather 480 grammes. In short, pasta is still more expensive, but this hidden inflation strategy is not illegal, as long as it is communicated to the consumer, through prices per kilo, for instance.

Marketing strategies aside, rising costs also worry the ECB. In an interview with the Financial Times, Isabel Schnabel, a German economist and member of the ECB Governing Council, said that “now it seems increasingly unlikely that Inflation unlikely to fall below 2% in 2022, as we had previously expected”. A consideration that today seems to be confirmed and that could have an impact on the European ecological/energy transition strategy. Since 2021, in fact, there has been a surge in the costs of energy and packaging materials. The latter, with increases of up to 30% in industrial costs, are linked to the sustainability trend that promotes the use of low-impact energy and the increased use of paper and cardboard in product packaging.

While shrinkflation is a small symptom today, the problem of investment return is systemic.

Without a new strategy in European economic policy to support the individual monetary plans of the EU countries to avoid disconformities in the agri-food market, costs are bound to rise and increasingly fall on consumers.

Alessandro Massacesi

April / June 2022

FACTS & NEWS

Voiello turns on the lights for Procida Capital of Culture 2022 On Saturday 9 April the lights of the Voiello Lighiting for the Capital of Culture 2022, were turned on in the island of Procida. A great lighting project created by the artist Domenico Pellegrino and designed by Claudia Bartoli, illustrator and professor of illustration at the Nuova Accademia di Belle Arti in Rome. The Lighting depicts Procida, Aeneas' nurse and mythological incarnation of the island. The woman’s face, the central element of the rose window, is surrounded by four icons: artichokes, lemons, anchovies and the penna, the pasta shape par excellence that becomes a symbol of abundance along with the three typical food products of the island. The impressive luminous arch is located at the entrance to Via Vittorio Emanuele, the street leading from the main port of Marina di Procida to the heart of the island and the events held there.

Fontaneto and Novamont launch the first compostable pack for fresh pasta A tray that is fully recyclable through wet waste to reduce the impact of pasta packaging on the environment. This initiative comes from Pastificio Fontaneto, which specialises in the production of high-quality fresh homemade pasta, in cooperation with Novamont, Gualapack, ILIP and Gruppo Poligrafico Tiberino.

Pastificio Fontaneto’s new packaging for its Ravioli del plin and Agnolotti from Piedmont is made from raw materials of renewable origin and, once disposed of in a separate collection of kitchen waste, will contribute to the production of compost, a soil conditioner capable of restoring fertility to the soil, and reducing the emission of climate-changing gases into the atmosphere.

Glyphosate-free pasta: the best Italian brands for 2022 A recent food survey, carried out in Switzerland and published in the magazine K-Tipp, analysed 18 pasta brands in a laboratory.

The aim was to check the quality and chemical composition of pasta, which is often contaminated by a toxic and dangerous herbicide, i.e. glyphosate. Only five samples successfully passed the test. Barilla took first place as the best glyphosate-free pasta brand. There seems to be no trace of that powerful herbicide in Spaghettoni and Penne Integrali. Actually, it is not compulsory to indicate the origin of the wheat used in pasta on the label, except in Italy; however, some brands do so voluntarily: among the brands sold in Italy, only Lidl does so.

Durum wheat, agreement between Barilla and Agroservice for a new pasta variety Barilla announces its collaboration with Agroservice, an Italian company specialising in the research, production and marketing of seeds for agriculture. Their multi-year agreement requires a contribution of several hundred thousand euros for the development of new wheat varieties for pasta and innovative long-term research activities. The Parma-based company was the first to invest in the development of new durum wheat varieties. The collaboration with Produttore Sementi Bologna (PSB) dates back to 1989; it was acquired in 2014 by Syngenta, then in 2022 by Agroservice itself.

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Shape-shifting pasta: Hebrew University unveils ultra space efficient solution Researchers at the Hebrew University, Israel, have developed a technique for manufacturing pasta that can be “pre-programmed” for specific shape-shifting when boiled. The researchers say the technique will help save packaging space and enhance user engagement. Led by professor Eran Sharon and Ido Levin of the Racah Institute of Physics, Faculty of Science, the research team's shape-shifting pasta is manufactured flat and straight and flat-packed into low volume straight boxes. However, when boiled, the pasta takes on twisty, twirly shapes. This space efficiency implies significant savings in shipping and storage costs. The shape-shifting pasta technology has the potential to transform the manufacturing, transportation and storage process.

Organic Pasta Market size, trends and forecast

Pasta counters disorders related to the change of season

Verified Market Research provides an encyclopedic study of the Organic Pasta Market with holistic insights into important factors and aspects impacting the future growth of the market. The Organic Pasta Market has been analyzed for the forecast period 2022-2029 and the historical period 2015-2021. To help players gain a thorough understanding of the Organic Pasta Market and its critical dynamics, the research study provides detailed qualitative and quantitative analysis.

Additionally, readers are offered comprehensive and in-depth research of various regions and segments of the Organic Pasta Market. Almost all industry-specific, microeconomic and macroeconomic factors affecting the growth of the global market have been analyzed in the report.

Rich in tryptophan and B vitamins, pasta could prove to be a wise choice for those suffering from seasonal affective disorder. In fact, pasta is an excellent ally for several reasons: it relaxes, induces sleep and does not make you fat, if it is eaten in the right amount and with the right seasonings. Its consumption also promotes the synthesis of insulin which, in turn, facilitates the absorption of melatonin, which ensures good quality sleep, with a consequent reduction in the production of hunger hormones. Slow and relaxed chewing also promotes a perception of fullness, which leads to less food being eaten. Finally, it is an important source of complex carbohydrates as well as glucose, which is the basic fuel for the brain and muscles.

La Molisana leader in “Top quality-price 2022” pasta La Molisana has been awarded the Quality-Price 2022 award in the “Food” category, taking first place in the pasta segment in the “Top Quality-Price 2022” study. This is the second edition of the most extensive survey about value for money of Italian companies and their brands, conducted by the German Institute for Quality and Finance (ITQF). The final score is the socalled Customer Convenience Index (CCI) given to companies, i.e. the unweighted average value of the scores expressed on a scale ranging from 1 to 5. The lower the CCI value, the better the evaluation of the company’s value for money. La Molisana, which is celebrating its 110th anniversary by adding a new award to its prize list, obtained a score of 2.44 with an industry average of 2.58.

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Professional

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April / June 2022

PASTA PRODUCTION

No more a rising star

by Andrea Maraschi Postdoctoral Researcher, Interuniversity Research Center “Seminary of the History of Science” - University of Bari Lecturer in Anthropology of Food Department of Agricultural and Food Sciences - University of Bologna

Turkey as one of the world’s leading players in pasta production

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he demand for pasta in large parts of the world is increasing, and it is no wonder. Pasta has always had the characteristic of being ductile, simple to prepare and cook, nutritious, and very satisfying to the palate. Its cost-benefit ratio is extremely convenient, it can be stored for a long time, it is suitable for the cuisine of different social classes and, depending on the sauce one uses to season it, it may suit nearly all gastronomic cultures in the world.

Not all countries can produce pasta, for durum wheat - one of its main components - only grows in specific areas of the world (Figure 1). According to the data of the IPO, the International Pasta Organization, Turkey is the third largest pasta producing country in the world, with ca. 1,8 million tons of pasta being produced every year. It follows Italy (3,5 million tons, and the USA, 2 million tons).

Nonetheless, Turkey is not among the top countries where pasta is

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Figure 1

more consumed, for these are Italy, Tunisia, Venezuela, Greece, and Peru. At the same time, Turkey ranks 2nd in exports after Italy. In fact, the domestic market does not need to import big quantities of durum wheat, and all imports are destined to export products.

All in all, pasta production in Turkey has grown by 77% in the last five years, from about 50,000 to slightly less than 2 million tons.

Semolina and macaroni factories were very important branches of Turkish food industry already in the 1920s. Since those years, the total capacity of Turkish pasta industry has increased 26 fold.

The most important pasta producer companies are located in the Western, Central, and Southeastern parts of the country,

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which are also the major durum producing regions. Pasta producers provide direct and indirect employment to ca. 40,000 people.

Despite such good numbers, the unit value of Turkish pasta remains very low compared to other countries such as Iran or Egypt, for instance. This is because Turkish pasta is exported in bulk without a proper brand name, or maybe under small private-labels. So, while bringing volume to Turkish pasta trade, this also implies that the value stays behind.

Consumption and the relationship with African countries The aforesaid data do not include homemade noodles, of course, which are quite popular in the country. Nonetheless, one notes a

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Figure 2

considerable gap between production and consumption, for the latter does not rank particularly high in this specific category. This represents a considerable a considerable improvement, however, since, since domestic consumption climbed from a mere 18th to 8th place in the world, which corresponds to 8 kgs of pasta per capita per year.

Almost half of Turkey's agricultural production is dedicated to durum wheat, in fact, and this trend is increasing. Even though the country’s aim is to compete to become the most important pasta exporter in the world, such an ambition is partly contrasted by the European market, which limits Turkey’s export volume to 20,000 tons per year. When it comes to the global market, however, Turkey ranks pretty good among other competitors, and exports its home-produced pasta to some 160 countries worldwide.

African states are particularly good customers for Turkey, since pasta suits their needs very efficiently: it is a fairly cheap and nutritious food that can also be easily stored

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for a long time (Figure 2). As a result, it turns out that these countries purchase wheat from Turkey for an amount equal to almost 70% of its total export.

Angola, Benin, Somalia, Togo, Ghana, Djibouti, Libya, and Niger are among the most common destinations for Turkish pasta, to which one has to add Japan and Iraq (more on the latter later).

Turkey’s pasta exports are categorised as, respectively: 1) pasta, stuffed with meat or other substances, whether or not cooked or otherwise prepared; 2) pasta, cooked or otherwise prepared (excluding stuffed); 3) uncooked pasta, not stuffed or otherwise prepared, containing eggs; 4) uncooked pasta, not stuffed or otherwise prepared, not containing eggs.

Shapes and tastes Which types of pasta do Turkish people prefer? According to the Republic of Turkey Ministry of Trade, the population’s favourites are plain and vitamin enriched macaroni, as well as vegetable (tomato or spinach) and egg Professional

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macaroni. Speaking of the term “macaroni”, Turkish dried pasta is called makarna, which derives from that term. Macaroni were introduced in Turkish cuisine in the late 1700s. The Ottomans began to actively produce it only in the 1830s, however, namely at the Selimye Barracks in Üsküdar, on the Asian side of Istanbul. At the time, this factory was established to feed the army and the palace mainly, while the rest of the production

Turkey ranks second in exports after Italy made it to the urban markets.

Nowadays, dried and instant noodles are registering the fastest growth in value terms. Nuh’un Ankara Makarnasi, Barilla and Tat Gida Sanayi A.S. are the leading market players in the Turkish pasta & noodles sector. Much of Turkish food is prepared with vegetables, nuts, flavourings, spices and meat/fish, pasta dishes included.

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others. Beşler Makarna features among its products Tricolor fusilli, which owe their name to the red, white and green colour of the pasta. Nuh Ankara Makarna sells pasta with vegetables such as the Twist type, a vegetable pasta prepared by mixing the semolina of durum wheat with spinach powder and potato paste. A few companies also take into account that consumers have less time available than in the past to spend in the kitchen, and produce “instant pasta” in suitable boxes, seasoned with tomato sauce, cheese sauce and the likes. Companies also feature on their websites popular pasta recipes, such as chicken curry with cream pasta, pasta with artichoke, pasta with spinach, pasta salad, or pasta with shrimp.

In 2019 Iraq stopped importing pasta and noodles from Turkey Political issues and the Iraqi market

Figure 3

An example is a pasta dish made with spaghetti, fresh peas, tomatoes and shrimp. A traditional pasta dish from Turkey is also represented by manti, a homemade dough filled with minced beef topped with garlic yoghurt and a spicy oil sauce.

A closer look at pasta manufacturers Among leading pasta manufacturer companies in Turkey, one finds Oba Makarna, Beşler Makarna, Mutlu Pasta, Arbella, Tat Makarna, and the aforesaid Nuh Ankara Makarna.

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Arbella, for instance, produces 28 varieties of pasta, including whole wheat pasta, gluten-free corn pasta, pasta with vitamins and minerals, and pasta with vegetables. Furthermore, the company also provides lasagna and tagliatelle varieties, lentil and chickpea pasta and pasta with grape-seed (Figure 3). Oba Makarna, as well as several types of pasta such as rigatoni, sedanini, farfalle, wheels and the like, also produces children pasta (rotini, sedanini, thimbles, penne rigate, etc.), and Macaroni&Cheese, among Professional

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In 2019, political troubles between Turkey and Iraq led the latter to stop importing pasta and noodles (as well as other commodities such as ice-cream, salt, drinks and eggs) from the former. The embargo lasted for one year, and represented a serious drop in pasta export, if one thinks that Iraq used to represent a top-10 importer of Turkish pasta, worth about $20+ millions. Tension arose after Baghdad’s attempt to increase their own domestic production of pasta by building brand new plants. Consequently, the role of Turkish pasta in Iraq’s market has since decreased considerably, for the benefit of other countries such as Iran.

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Figure 4

This caused huge losses for Turkish businessmen with big investments in Iraq, and serious issues for what concerned employment in pasta factories. Furthermore, since Iraqi factories would not be able to meet the local demand, the gap started being filled by Iran, already a big competitor to Turkey in this sense. According to Abdulkadir Kulahcioglu, chairman of the Pasta Industrialists Association of Turkey (TSMD), such a critical situation was not motivated by economic reasons since, he stated, “importing pasta from Iran isn’t cheaper than importing from Turkey”. Therefore, he continued, this was most probably “a politically-motivated decision”. What is more, at the end of the ban, Turkey would not likely be “able to find the same trade share again”, due to the increasing importance of Iran as pasta exporter to Iraq.

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Crisis 1.0: Durum gets “softer” due to climate change The challenges of these times of climatic change are requiring adjustments at several levels of society. One of the sectors more hardly hit by global warming is pasta production. For example, wheat production in Canada has decreased by about 50% (below 2020 levels) due to prolonged and extraordinary drought conditions.

Last July, in the province of Saskatchewan (central Canada), where most of the country’s durum wheat is produced, temperatures reached an all-time high of 40° C. In fact, it is no mystery that the leading pasta producers will not have enough durum to make pasta, with obvious consequences for both producers and consumers.

Canada has consequently reduced its wheat exports, since it was clear Professional

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that wheat prices were bound to skyrocket: it became more convenient to stock the product and wait to sell it later, once prices have risen. Last October, the European Commission cut its estimates for Italian durum wheat from 4,3 to 3,7 million tons.

This has sent durum quotations to 13-year highs.

As durum becomes more and more expensive, pasta producing countries are likely going to find compromises. In 2021, Turkey relaxed rules to increase the maximum common wheat quota allowed in pasta exports from 30% to 100%. This is a clear and strong response to declining durum wheat supply. It is a straightforward reaction to the challenges of our era: if durum is not enough to make pasta, the latter will be made with common wheat.

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Figure 5

Crisis 2.0: Turkey and the EU restrictions on export during the Covid pandemic As said above, Turkish producers need to abide by the 20,000-ton annual quota of exports which is imposed by the European Union.

Turkey relies on imports, and 85% of them actually come from Russia and Ukraine The quota proved particularly restraining in 2020, as the Coronavirus pandemic had Italy struggle to handle the rise in internal demand of pasta (by the way, Turkish people also stocked up on rice and pasta during the pandemic due to food becoming considerably more expensive).

Abdulkadir Kulahcioglu holds that the restrictive measure is choking Turkey’s ambition to replace Italy as the world leading pasta exporter. “We already proved to the global markets that we can compete with Italian pasta in terms

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of quality and price”, Kulahcioglu stated, also remarking that the association had already asked the EU to lift the quota. He said that the request will be made again after the COVID-19 pandemic is over (Figure 4).

Crisis 3.0: The immediate consequences of the war The Russian invasion of Ukraine, as well as other tragic implications, is also bringing to the table further issues in terms of pasta production and export. Russia and Ukraine are among the world’s major wheat producers, and this is bound to have a huge impact on Middle Eastern and Northern African countries which used to be among their most important importers.

Funnily enough, this year’s wheat harvest is expected to be quite healthy according to Karabekir Akkoyunly, a lecturer in politics of the Middle East at SOAS, University of London. The scholar also noted that the expulsion of some Russian banks from the international SWIFT banking system is going to further hit the country’s exports.

Turkey partly relies on imports for what concerns wheat, and 85% of them actually come from Russia Professional

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and Ukraine. “The Turkish government says the country has the production capacity to make up for the loss in wheat imports, but even so, this will push up the costs significantly,” Akkoyunlu continued. “A protracted war will make a difficult year worse for the average Turkish citizen, who have already seen their bread get lighter but more expensive, and are having to pay record electricity bills.” (Figure 5) The future looks grim, but Turkey seems to have enough resources to manage the new situation of crisis which has emerged in Eastern Europe. The same does not apply to many other economies in the Arab world such as Egypt (which imports 85% of its wheat), or Tunisia (50-60%). What is more, both of these countries import most of their wheat from Ukraine itself.

Between global warming, EU quotas, Covid pandemic, and war, Turkey is still aiming at stealing from Italy the gold medal as leading pasta exporter in the world. Time will tell if the country’s ambition is going to be fulfilled.

Andrea Maraschi

April / June 2022

FOOD RULES

Do we still need a food label?

by Giuseppe Maria Durazzo Lawyer expert in Food Law

What are the reasons for keeping it on food?

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he urgency to change the labels used in foodstuffs in order to cope, not so much with business reasons, but with legal compliance due to the more or less forced change of an ingredient, of a standard, of the nutritional claim resulting from the substitution, for example, of a raw material, or the adoption of many different labels imposed on the third party producer in order to meet the obligations to identify the responsible party under Article 8 of EU Regulation 1160/2011 and many other circumstances create costs and waste that are all the more intolerable at this moment in history. Conventional use of the term “label” refers to the obligation to provide consumers with information on pre-packaged foodstuffs ; typically we think of a piece of paper attached to a

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container or to the lid that closes the container, while information is often part of the primary or secondary packaging. So, in many cases, changing it implies remaking the actual containers.

The essential nature of consumer information For decades, every institution has spent a great deal of effort on the importance of consumer information and reading labels, both for adults and for young people, as well as on the more vague subject of legibility, often trivialised as compliance with the minimum size of the font used on the label or the position of certain information (e.g. field of vision, highlighting the origin, certain nutritional information, positioning of the Nutri-Score,

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etc.). EU Reg. 1169/2011 defines legibility as “the physical appearance of information, by means of which the information is visually accessible to the general

Strong connection between label and container population and which is determined by various elements, inter alia, font size, letter spacing, spacing between lines, stroke width, type colour, typeface, width-height ratio of the letters, the surface of the material and significant contrast between the print and the background”.

Leaving aside labelling obligations,

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there is still an open discussion on commercial and optional information, which enriches the business-consumer dialogue but also entails a certain risk of saturation, as well as of distracting the consumer. These issues are also well known and discussed by the sociology of consumption.

In common experience, the label is often at the centre of legal disputes over possible nonconformities or the inability to offer each consumer, as an individual or as a group, specific information. In reality, the label may also bear the health mark, where provided for, which is information prepared for the benefit of the control bodies and not for the consumer.

Speaking of labels does not necessarily mean speaking of containers and therefore packaging and the many functions that they can fulfil (on health and safety, guarantee of food amount and type, security that has supposedly been put aside ecc.).

In addition, bulk sales of a wide range of goods are gaining considerable space also in selfservice mode (or regaining, as the case may be): from dried fruit to spices, from dried pasta to breakfast cereals, from biscuits to freshly squeezed citrus fruit.

Therefore, in a nutshell, without trivialising a subject that, from the point of view of the UE legislation,

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has been binding on us since 1979, reasoning about maintaining the label, as we know it today, may seem, not only unrealistic, but out of any possible scenario.

Optional information on the label can confuse the consumer How the food legal system is shaping up Looking at the situation in the food legal system today, we know that unpacked products (art. 44, EU Reg. 1169/2011) or not pre-packed food sold through vending machines (art. 18, of Legislative Decree No. 231/2017) or even foods packed on the sales premises at the consumer's request (art. 19, L.D. 231/2017), as well as pre-packed for direct sale to the final consumer (and equivalent subjects) do not necessarily carry labels but simplified information, even on different media. Article 19, 1) of Legislative Decree No. 231/2017 provides, in fact, that bulk products must carry a “sign applied to the containers containing them or any other equivalent system, even digital, easily accessible and recognisable, in the compartments where they are displayed”.

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An important reference, although quite countered in practice, is the istruction given by circular dated 17/05/2021, prot. 0052445, of the Ministry of Ecological Transition on environmental information which is also applicable to food packaging materials. Dealing with “Clarifications on the environmental labelling of packaging pursuant to art. 219, paragraph 5 of Legislative Decree no. 152, 3 April 2006”, the Circular provides for the use of digital technology, stating that “With regard to the possibility of adopting additional tools in order to fulfil the information obligation imposed by the provision of environmental labelling for all packaging as defined in paragraph 5, Article 219 of the TUA (i.e. the environmental code), priority may be given to information digitalisation tools (e.g. APP, QR code, websites), in line with the process of technological innovation and simplification, which is also a fundamental aspect provided for within the National Recovery and Resilience Plan (PNRR)”.

Which approach should be preferred The issue at stake here is not whether a total, compulsory and generalised switch from physical to digital labelling should be preferred, nor whether the

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Pasta’s consumption decreases in summer and grows in autumn

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physical sign on the sales shelf is the tool to be preferred also for pre-packaged products, but rather whether - in the inevitable comparison of pros and cons - a legal system allowing a free choice of information medium, mainly intended for the consumer, should be preferred to a unified approach like the current one.

Consumer information is needed upon purchasing the food The cost of packaging and the associated consumer information is sometimes equal to or higher than the cost of food contained therein; the label attached to the packaging (and all the more the label which constitutes the packaging) does not offer flexibility, even with regard to emerging groups of consumers, or different target markets, just as it sometimes has a significant environmental impact (not only at the disposal stage). On the other hand, for certain foods, the packaging with its consumer information guarantees the originality of the product, its easier traceability and retraceability and often the better maintenance of

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food safety characteristics.

In short, at this stage, the story of the label intertwines its existence with that of the container, which sometimes may be necessary and sometimes may or may not be preferred and preferable. (For example, think about the numerous vicissitudes of the sale of bulk milk and spun paste cheese: the sale of bulk milk was authorised after a decades-long ban, while the bulk sale of the latter was banned after a long legal “battle”. The overcoming of the long-term ban on selling fruit and vegetables in bulk in the large-scale distribution is also an example of both a legal change and a change of mindset).

The commercial reasons and the recognisability of the product through the brand deserve the greatest attention, but they could find the right place in the forms freely chosen by the companies.

Conclusions The reasoning on how to get out of the compulsory form system in order to provide what labelling requires today, must take into account that - at least from the legal point of view - consumer information completes its duty (with some exceptions) upon purchasing the food. The main exceptions to this are the expiry date, which must be shown on each pre-packaged portion, the Professional

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way the food is prepared, the storage temperature for frozen food, the preservation of foodstuffs requiring a special preservation regime and information useful for the traceability system for alert purposes.

The reference is contained in Article 3 of EU Regulation 1169/2011, which states: “The provision of food information shall pursue a high level of protection of consumers’ health and interests by providing a basis for final consumers to make informed choices and to make safe use of food, with particular regard to health, economic, environmental, social and ethical considerations.

Article 2(2)(a) of EU Regulation 1169/2011 defines food information as “information concerning a food and made available to the final consumer by means of a label, other accompanying material, or any other means including modern technology tools or verbal communication” and goes beyond the idea of materiality linked to the information medium, while as far as labelling is concerned, the uniqueness of the medium is stated in point i) below: “label” means any tag, brand, mark, pictorial or other descriptive matter, written, printed, stencilled, marked, embossed or impressed on, or attached to the packaging or container of food”. The dissociation between prepackaging, with its multiple functions, and the consumer information tool may not be an easy development to imagine, but I do not think it should be ruled out, not least in the light of the decade-long experience of mandatory labelling and of new consumer trends. In this potential perspective, impact studies with possible legal information models should be developed.

Giuseppe Maria Durazzo

April / June 2022

FOOD & HEALTH

Pasta with added superfoods

by Carmine Feliciano Milone Food Expert - GoodFood Consulting

A value-added process that improves quality, texture, colour and taste of the final product

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n the absence of a specific European definition, a superfood can be any food that provides exceptional health benefits in addition to its nutritional content. Typically, a superfood is rich in antioxidants, vitamins, minerals, fibre and flavonoids, all having exceptional health benefits for the human body. In particular, antioxidants are useful against cardiovascular diseases; minerals such as calcium, phosphorus and iron are important for maintaining homeostasis in the body; fibre is important for keeping our digestive tract healthy; while flavonoids have beneficial anti-inflammatory effects and can protect cells from oxidative stress. Avocado, berries, beetroot, chia seeds, cinnamon, the leaves of beetroot and Indian mustard, spinach, turnip greens,

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garlic, ginger, lentils, pumpkin, yoghurt and kefir can all be considered superfoods.

However, the use of this word is not free, at least in Europe. In fact, the European Commission has clarified that the term “superfood” is rather generic, and therefore the EU Court of Justice clarifies the need to apply Article 10.3 of EC Reg. 1924/06, which states that “Reference to general, non-specific benefits of the nutrient or food for overall good health or healthrelated well-being may only be made if accompanied by a specific health claim included in the lists provided for in Articles 13 or 14”.

Therefore, we could use the term “superfood” if the product is accompanied by a nutrition or health claim, otherwise we would be exposed to objections.

April / June 2022

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Combining pasta with superfoods is a fortification process Superfoods in pasta production Italian pasta is made from an unleavened dough of wheat flour with the addition of water and possibly eggs, which is then processed into sheets or other shapes. The final products are consumed after boiling or baking.

Sometimes, beans or lentils are used instead of wheat flour to obtain a different taste and texture, or to provide a gluten-free alternative. Incorporating a

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superfood into the dough is a value-added process that improves the quality, texture, colour and taste of the final product. In this article we will present some examples of adding superfoods to dough and will explain which superfoods can be used in this way.

We will also mention the new technologies available for the production of these types of valueadded pasta.

Benefits associated with superfood-enriched pasta Combining pasta with superfoods is a fortification process that adds health and nutritional benefits that the product would not have on its own. This process mainly depends on the processing conditions and the natural compounds mixed into pasta. Pasta is industrially produced at high temperature and the nutritional content should be able to withstand high temperature without its natural condition being affected by it. The specific type of superfood added to pasta will be primarily responsible for improving the nutritional content and health benefits associated with that particular type of pasta.

For most types of pasta wheat flour is used, but for some legume flours are added, which greatly increase the protein content of pasta, so that claims like “source of protein” or “high-protein” can be used. If these claims are present, we can define pasta as a truly complete superfood, since the

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amino acids contained in wheat and in legumes perfectly match to provide consumers with all the essential amino acids they need, so much so that they can replace animal protein sources.

Another example is the addition of fibre to the dough, which can be labelled as “with fibre” or “highfibre”, making it a superfood.

Fibre can be added to pasta by adding whole grain flours from sources other than wheat, like hemp for instance.

The European Commission has clarified that the term “superfood” is rather generic One combination that is available on the market, although not entirely transparent, is turmeric plus black pepper. Turmeric has anti-inflammatory and antioxidant properties, but it is difficult to achieve these benefits because turmeric’s main ingredient, curcumin, is hardly absorbed by the bloodstream. However, when curcumin is combined with black pepper, its bioavailability is enhanced, thanks to piperine, a compound of black pepper. In this case, if studies show the above, both ingredients can be considered superfoods: each acts

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simultaneously to enhance the combined health and nutrition benefits. Their antioxidant capacity consists in reducing age-related oxidative damage and neutralising free radicals.

Pasta with spirulina is another type of superfood combination that needs more scientific supporting documentation. Spirulina is a biomass of cyanobacteria that can be consumed by humans and animals. The three species in use are Athrospira platensis, A. fusiformis and A. maxima. They are mainly used as food supplements in aquaculture, aquariums and poultry industry. All three contain a plant protein, phycocyanin, and are said to have beneficial effects as anti-inflammatory agents, pain reliever and antioxidant agents; they are also said to enhance metabolism and protect the brain.

However, again, supporting studies should be provided. The above confirms that the nutritional and health effects of the abovementioned types of pasta depend on which superfood - or superfoods - are mixed into them, but one should always support his/her choices with appropriate documentation.

Undesirable effects associated with superfood-enriched pasta In some cases, the same superfood added to pasta may cause undesirable effects in addition to the expected benefits. Again,

April / June 2022

FOOD & HEALTH

reaction with other components and its behaviour during high temperature treatments. This is the only way to gain maximum benefits from added superfood.

Development of new superfood-enriched pasta products

curcumin contained in turmeric is mentioned as an example: there are usually no significant adverse effects associated with turmeric, but in rare cases, typically due to overuse, people may experience stomach ache, sickness, dizziness and/or diarrhoea. Therefore, the amount of turmeric to be incorporated should be carefully decided in advance. Incidentally, turmeric's natural yellow pigment can also be used to enhance the colour of dough, again based on careful consideration and with the appropriate dosage.

Another example: if spirulina is incorporated into the dough, the quality of raw materials and their chemical properties should be tested in advance, since under unsafe conditions, contamination with toxic metals, harmful bacteria and microcystins, a class of toxins produced by certain algae, may occur. Such contamination can lead to liver damage, sickness, vomiting, weakness, rapid heartbeat and shock.

The amount of superfood used is generally quite small compared to the amount of the main raw materials, such as wheat flour. In turn, even some of the benefits associated with superfoods are limited by both the small amount and the high temperatures involved in industrial dough preparation.

Therefore, it is important to carry out research on each superfood involved and its characteristics, in particular analysing its chemical composition, assessing any possible

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The shortcomings of any formula, such as its far too low superfood content and its inability to withstand high temperatures, can be overcome by using superfoods and/or alternative production methods. Yam is potentially considered a superfood because it is rich in β-carotene, a powerful antioxidant, and contains several vitamins. Yam also has the highest potassium content among the world’s top ten foods consumed.

Upstream research is needed on the superfoods involved Because of its low glycemic index, it is ideal for diabetic patients; and because it is naturally gluten-free, it is an excellent food for people with coeliac disease. Finally, a considerable amount of yam starch can be incorporated during the preparation of the dough, enhancing the texture and colour of the final product. Many other potential superfoods - such as

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cinnamon, pumpkin, garlic or lentils - can be incorporated into the dough, but their characteristics should be preserved at high temperatures to prevent the loss of the most beneficial volatile compounds. The temperature and duration of the production processes should be appropriately adjusted to obtain maximum benefits from the added ingredient. Pre-treatments such as the application of pulsed electric fields can be used to maintain the quality of the dough longer during high temperature treatments.

The addition of superfoods can not only improve the nutritional properties of the final products, but also enhance their structural qualities. For instance, many preservatives, antioxidants and emulsifiers are involved in the industrial-scale production of pasta to improve its texture: superfood extracts can be used as a healthier alternative, particularly for longterm consumption.

Competition in the market is fierce and there are many opportunities for new types of value-added pasta. However, we have seen that the use of the term is often incorrect with the only purpose of using aggressive marketing techniques. Those interested in this topic can try and use more ingredients to enrich their products, always in accordance with current legislation and without misleading the consumer.

Carmine Feliciano Milone

April / June 2022

HALL 1 - BOOTH C47

RAW MATERIALS

Pasta and the Aureo durum wheat variety

by Ilaria Mazzoli and Mia Marchini Open Fields - www.openfields.it

An all-Italian story, resulting from an optimal interaction between a key user, a seed company and a major international research network

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fter reading the article published in the April 2022 issue of the Journal of Dissemination of Agricultural Culture of the National Academy of Agriculture, it is possible that we may come to look with different eyes at a pasta dish, that is sometimes taken for granted, thanks to a new awareness of the precious work from which “organoleptic delights” such as consistency, cooking firmness and “interaction with the sauce” that we have always appreciated are derived.

The production of durum wheat is mostly concentrated in semi-arid areas where it shows better production performance than other cereals. These are often marginal areas subject to strong environmental variability, with low average yields and strong production fluctuations. Italy, in particular, produces 3.5-4.5 million

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April / June 2022

RAW MATERIALS

tonnes of durum wheat per year.

However, this volume is not sufficient to cover a domestic requirement of around 6 million tonnes with which more than 3.5 million tonnes of pasta shall be produced (taking into account other uses and the grinding yield, i.e. the quantity of semolina obtained from one kg of wheat, is on average around 70%), of which around 60% is exported.

Innovation in durum wheat, the fascinating story of the Aureo variety creation The collaboration between two companies, Barilla G. e R. F.lli and Produttori Sementi Bologna (PSB), for the creation of the Aureo variety represents an optimal interaction between a key user - a leading Italian agri-food industry

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Domestic grain production does not cover domestic needs and world leader in the pasta sector - a seed company and a major international research network. With Aureo, the breeding activity was explicitly activated and intended for the design of a variety targeted to the needs of the Italian supply chain, at the request of the pasta processing industry, which required a raw material with high nutritional value, high technological value and suitable for sustainable cultivation in both

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RAW MATERIALS

environmental and economic and therefore social terms.

The industry’s new demand on the seed company was to lead to the development of a completely new variety, characterised by good yield (necessary to encourage its use by farmers), high protein, high gluten quality and high anthocyanin pigment content.

A working group was created between PSB researchers, Barilla wheat researchers and buyers, and researchers from academic and research institutions - the Universities of Udine, Bologna, Viterbo and CIMMYT (Centro Internacional de Mejoramiento de Mais y Trigo, International Corn and Wheat Improvement Center), aimed at producing, in Italy, very high quality durum wheat,

A strong supply chain partnership with the agricultural phase is needed normally only available abroad - a challenge made even more complex by the climate variability that is so typical in Italy. The goals of this new challenge were many: (1) to contain imports of Desert Durum®, which is characterised by exceptional quality and also by a high impact in both economic and environmental terms; (2) to enable a national production of a quality similar to Desert Durum®; (3) to build a national “Identity Preserved” supply chain model of very high quality wheat (Figure).

Voiello became part of the Barilla Group in 1973. Today, the Voiello brand uses only Italian durum wheat of the Aureo variety.

The pasta is produced in the factory in Marcianise (in the province of Caserta), which covers a total area of 87,500 square metres, 10 production lines and 140

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Figure - The ear and the caryopsis of Aureo durum wheat

employees. This is the first example of pasta production with a variety of durum wheat that is specifically designed by a processing company and a seed company for its quality and agronomic adaptability, obtained thanks to 11-year-long research carried out with private funds and occasionally supported by international research projects.

So far the production of Voiello pasta has reached 35-40,000 tonnes of wheat, which implies the cultivation of 10-12,000 hectares.

Aureo wheat is milled in Barilla mills in Altamura and Castelplanio.

Over a period of ten years, Aureo has confirmed and exceeded expectations, guaranteeing a very stable quality every year under any weather conditions, with 15.5% average protein, a very high gluten

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quality (gluten index above 85) and an electrolytic weight above 80 kg/hl. In order to create a structured, high-quality supply chain, it is clearly necessary to create a solid, collaborative and mutually satisfactory supply chain partnership with the agricultural phase, which involves the stable presence of a group of motivated and engaged farmers, seed storage operators and seed multipliers capable of guaranteeing the required volumes and specifications. In order to achieve this, it was essential to develop a production system based on cultivation contracts that provide a rewarding system for the quality of the grain produced by the farmer and stored by the storage operator according to Identity Preserved rules. The farmer is supported by Barilla technicians and by the advanced decision support systems (DSS) specifically created by Horta srl. The Aureo Identity Preserved supply chain also refers to the Barilla Rulebook for the cultivation and storage of quality wheat.

Preserving the purity of the Aureo variety, which is guaranteed by the work of Produttori Sementi Bologna, is also fundamental.

Agricultural production takes place under control, starting from

April / June 2022

RAW MATERIALS

certified seed and with an integrated supply chain directed by a procedural guideline that regulates both the agricultural phase and transport and storage

Aureo refers to the Barilla Rulebook for the cultivation and storage of quality wheat Identity Preserved. This entails the creation of solid and lasting partnerships not only with storage operators and farmers, but also with seed companies. In this way, a virtuous circle is created that starts from the market needs, through the product offered to meet those needs, reaches the parameters of the raw material needed to obtain it and then the entire supply chain, up to the seed. It should also be noted that Aureo is an exclusive variety, whereas other varieties in the 100% Italian durum wheat pasta supply chain do not have this characteristic. All these elements contribute to the creation of a new type of “Made in Italy” food, in which the expertise acquired over

centuries by the Italian food industry continues to grow and develop, thus ensuring the role of world reference for the future, well beyond imitation attempts.

We would like to thank for their kindly contribute: Ercole Borasio, former General Manager of Società Produttori Sementi; Paolo Cabrini, former Purchasing Manager of Barilla G. e R. Fratelli; Enzo De Ambrogio, former Director of Research and Development of Società Produttori Sementi;

Roberto Ranieri, former Head of Research - Strategic raw materials, former Manager of CORIAL Barilla G. e R. Fratelli; Emilio Ferrari, Purchasing Manager for durum wheat and semolina Barilla G. e R. Fratelli; Marco Silvestri, Head of Agronomic Research - Durum wheat - Barilla G. e R. Fratelli.

For those who want to know more, the article published in the journal of Dissemination of Agricultural Culture describes in detail the breeding process and the activities that have been carried out by the inter-company team along 11 years. Starting from the Kofa x Svevo cross, the identification of RIL (Recombinant Inbred Lines) was possible and would give rise to the Aureo variety, registered in the European Register of Durum Wheat Varieties in 2009.

Extract from the article published in the Journal of Dissemination of Agricultural Culture of the National Academy of Agriculture No. 4 - April 2022. https://www.accademiaagricoltura.it/rivista/ Ilaria Mazzoli, Mia Marchini

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April / June 2022

SUPPLIER NEWS

Fava: over 80 years of success around the world

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ounded in 1937, Fava is a reference point in the international panorama for the manufacturing of industrial production lines and systems for the pasta industry and it has been successfully operating in the sector for three generations. Fava’s process lines produce short-cut pasta and longcut pasta, but also for specialty pasta on trays and for couscous.

Production capacities range from smaller lines of 750 kg/h to highcapacity lines of 12,000 kg/h, already installed and in operation in some of the most important pasta factories in the world.

Maximum enhancement of the

The CEO, Luigi Fava, with his father, Enrico Fava, Chairman

4,000 kg/h long-cut pasta line - GPL 180

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April / June 2022

SUPPLIER NEWS

4,500 kg/h short-cut pasta line - TCM ECOSYSTEM

raw materials, flexible and userfriendly process lines and energy savings are just some of the focuses at the core of Fava’s research, which has always been ahead of its times with unique and patented technological solutions.

Customer support, with dedicated after-sales assistance, training courses and a new Research & Development laboratory for the evolution and improvement of increasingly efficient technologies, are among those added value services required to meet the realistic needs of a pasta factory.

Fava has been manufacturing equipment for pasta factories for over 80 years now, studying increasingly high-performing, reliable and innovative technologies. Its credibility has been conquered directly on-site with over 2000 lines installed around the world.

We asked the company’s CEO, Luigi Fava, for a preview of what visitors will see at the stand at the upcoming IPACK-IMA 2022 exhibition.

April / June 2022

Which technological solutions are you currently focusing on?

Pasta production has always been the focus of Fava’s research. We have recently developed solutions in which the enhancement of each raw material is guaranteed by unique and original technological processes, which facilitate production and parameter control. At the IPACK-IMA, we will expose a series of product

and service innovations designed to meet the needs of pasta manufacturers around the world, who are more and more oriented towards increasing technological added value to obtain the best possible end product from the raw materials at their disposal.

Special attention will also be paid to maximizing Overall Equipment Efficiency and to reducing environmental impact.

Sticks from silo to double stripper

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SUPPLIER NEWS

Renato Dall’Agata, Technical and R&D Director

What will we see at the Fava stand at IPACK-IMA? We will reveal exciting innovations along our entire range of pasta lines and digital technology applications related to Industry 4.0, in particular to IIoT (Industrial Internet of Things), designed to maximize added value services for both machine operation and after-sales support.

Fava goes on to say that, as our CTO, Renato Dall’Agata, specifies, Augmented Reality techniques, predictive packages based on Artificial Intelligence and Machine Learning, are among some of these innovations. There are two main predictive packages on the Fava IIoT platform. The first focuses on maintenance and monitors critical components. The

machine is equipped with smart sensors (vibration sensors, temperature ...) which, connected to all other process variables, provide real time precise predictive maintenance indications to the operator, allowing to minimize scrap and unexpected machine downtime.

The other predictive package concerns quality control.

Specialized sensors and vision systems are installed to monitor the appearance of the pasta, such as colour, physical integrity, defects and chemical-physical parameters like moisture content.

The data is sent to Fava’s cloud and artificial intelligence algorithms, stored in the cloud, provide the operator with indications if, and by how much, the product is not within the required quality standards. The data provides possible technical and/or technological reasons behind the discrepancy so that the operator can carry our predictive actions to minimize scrap and maximize finished product quality consistency. To enhance maintenance efficiency, we will present our approach to Augmented Reality, which involves easy operator access to remote assistance, manuals and to

Fava’s new R&D laboratory

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an on-line spare parts portal, which are all major contributions to improving machine performance for its entire lifecycle. We will also reveal added value services related to the new Research & Development laboratory: technical and technological training courses, raw materials chemical-physical and rheological analysis, finished product qualitative, chemicalphysical, rheological and sensorial analysis, pasta production tests aimed at improving processes, finished product quality tests and development of new raw materials and/or finished products.

In terms of sustainability, what contribution can Fava make?

The cutting-edge technologies that will be revealed at IPACKIMA, on the one hand, have made it possible to get the best possible pasta quality from the raw materials available and on the other hand, to use raw materials with lower environmental impacts in those markets where it is allowed today, with less use of chemical fertilizers and pesticides. In terms of energy sustainability and environmental impact, Fava’s equipment and technologies, available today, allow a significant reduction in both thermal and electrical consumptions per kilo of pasta produced, without compromising on flexibility, process capability and user friendliness. With the aim of satisfying market demands on an on-going basis, innovation is also expressed in customer service, from project design to completion of the machine, with “life-cycle services” such as preventive maintenance, original spare parts, remote technical and technological assistance, overhauls, upgrades, training and all that is needed to provide the best benefits for our customers.

April / June 2022

SUPPLIER NEWS

Why did Lašų duona choose Storci?

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AB “Lašų duona” is 100% Lithuanian capital company, a family business from generation to generation giving their customers a possibility to enjoy a natural and authentic taste of Lithuanian bread. “Biorina” is one of their brands and is the most modern buckwheat-processing factories in the Baltic States.

Please tell us about your company: how did it start? Which are your mission and working philosophy?

Regarding the healthier product demand in market, the company “Lašų duona” founded a new brand called “Biorina”. Our mission is to preserve and foster the culture of local food products with all traditions, the ways of production and preparation that

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are related to these products.

Also to supply customers with high quality and healthy food products that are grown in our and local farmers’ fields fertilized only with green fertilizers. The fields are maintained in such a way that the surrounding nature is cherished and to save the resources of our earth. Where do your preference and interest in buckwheat - the raw material used both for baked products and pasta - come from?

Our interest in buckwheat and buckwheat products came from the aspiration to give our clients healthy and organic products.

Knowing that we have a possibility to offer our clients buckwheat grown in Lithuania and believing in ourselves that we will have the opportunity to build one of the most modern

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buckwheat factories in Lithuania, we created the brand “Biorina”.

How did you find Storci? What are the most peculiar aspects and advantages of Storci’s lines in your opinion?

We were looking for trustworthy pasta equipment manufactuers with years of experience. When we found the information about your ccompany and when we got to know your produced equipment, we decided to visit your factory and get to know you work culture. During the meeting, your company left us a wonderful impression because the owner and founder of Storci greeted us.

We appreciate that kind of attention, dedication and love of work. After the meeting we decided to order the equipment you offered.

April / June 2022

SUPPLIER NEWS

Bühler strengthens market positions in 2021

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nnovations in new products, services, and applications resulted in even stronger market positions of the global technology company Bühler. The company grew order intake by 16%, to more than CHF 3 billion.

Thanks to its strong global production, supply, and service network, Bühler was able to secure timely deliveries to customers even under difficult conditions. At the same time, Bühler further improved its financial stability with improvements in the net liquidity and the equity ratio. “Our engaged employees in our strong global network allowed us to prove our reliability to our customers and partners. And we clearly strengthened our

innovation power,” says Bühler CEO Stefan Scheiber.

The key markets of Bühler in the food, feed, and mobility sectors underwent fundamental transitions driven by changed consumer requirements and enabled by new technologies. As a result, the demand for sustainable solutions has clearly increased. As part of the long-term innovation strategy of Bühler, spendings into R&D over the last 3 years including the “coronavirus years” increased to more than CHF 400 million (2021: CHF 141 million, 5.2% of turnover). Bühler has positioned itself as a key enabler and partner for its customers, supported by collaborations with key partners in industry and science.

New drivetrains and new designs dominated the automotive industry. The new processing technologies of Bühler’s Die Casting business area with high locking force production cells resulted in accelerated growth in this market; the Grinding & Dispersing business area, which established its market segment Battery Solutions a decade ago, experienced a record order intake in 2021, attributable to the boom in lithium-ion batteries for emobility. Similar positive market demand was noticeable in Bühler’s food and feed businesses, for example, processing solutions for plant-based proteins or for dairy alternatives were in high demand and contributed to growth in

Bühler headquarters outside view, Uzwil, Switzerland

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April / June 2022

SUPPLIER NEWS

Bühler Group's Executive Board: Dr. Holger Feldhege, Dr. Mark Macus, Irene Mark-Eisenring, Stefan Scheiber, Samuel Schär, Johannes Wick, Dr. Ian Roberts, Germar Wacker (from left to right)

Bühler’s Value Nutrition business.

New types of chocolates, pralines, and various confectionary and snack products required new applications which the Bühler Consumer Foods segment (which includes the technologies of the former Haas business acquired in 2018) created. Also, Bühler’s Milling Solutions business grew in the wheat and rye and specialty segments, with processing solutions for high-capacity plants as well as for special applications for local niche markets.

Digitalization and cloud-based services acted as key enablers to improve performances of existing assets of customers all over the world, and this also addressed the need for improved sustainability and CO2 emission reductions.

On Group level, order intake increased by 16% to CHF 3 billion.

Because of the time gap in the plant business between order entry and turnover, the upward trend on orders is not yet visible in turnover, which remained stable at CHF 2.7 billion. The same is true for profitability, which amounted to CHF 146 million, reflecting an EBIT

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margin of 5.4%. Net profit amounted to CHF 113 million, also slightly better than last year.

Orders on hand by year-end 2021 increased strongly by 27.2% to CHF 1.9 billion. “Our innovations, both for plants and services led to growth in our order book. Our strategy to position ourselves as an innovative solution provider for material transformation has been paying off,” says Stefan Scheiber.

All three business segments of Bühler contributed to this positive development. Grains & Food grew orders by 12% to CHF 1.8 billion, Consumer Foods by 6% to CHF 584 million; and Advanced Materials showed the strongest growth of 37% to CHF 620 million. The business areas with the highest grow rates were Die Casting, Grinding & Dispersing, Grain Quality & Supply, and Milling Solutions. From a regional perspective, the Americas, Europe, Middle East & Africa, and India experienced the strongest upswing.

China represented the single largest market for Bühler in 2021.

The global network of Bühler with 30 factories, 103 services stations, Professional

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and 24 Application & Training Centers across the globe was key to being successful in a very dynamic business environment.

This allowed Bühler to secure ontime deliveries, also in times when supply-markets were difficult and logistic chains partly interrupted.

In 2021, the company executed over 2,000 customer projects, and as part of this Bühler produced and delivered around 50,000 machines and key components. This was only possible thanks to the expertise and dedication of Bühler’s employees, and their focus on customer success.

In 2021, Bühler continued to prioritize the safety and wellbeing of all employees, while maintaining our focus on training and education. With nearly 12,500 staff across the globe, flexibility and resilience became key success factors in response to public health challenges and all related limitations. Bühler continued its commitment to its global apprenticeship program and to the development of employees on all levels. The same was true for the training of personnel of customers,

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SUPPLIER NEWS

customers make use of online support functions, have increased by a factor of 6 to nearly 400.

Nearly 160,000 service orders were carried out. “It is not only that we grew volume, but that we changed the character of our Service business to specific value additions for our customers, enabling them to improve the performance of existing and new assets. This, at the same time, is a key contributor to improved sustainability in the value chains of our customers,” says CEO Scheiber.

Despite stable turnover volume, Bühler managed to further improve its financial position.

Driven by a strong operating cash flow which stood at CHF 256 million at year end, net liquidity more than doubled to CHF 329 million. Consequently, the equity ratio rose to strong 47.2%. “Our balance sheet is stronger than before the coronavirus crisis,” says CFO Mark Macus. “This financial strength gives our customers and stakeholders security in a volatile economic environment and enables us to continue executing our strategy, including strategic investments into assets and innovation. We are a reliable

both in Bühler schools as well as in dedicated training centers.

It has long been Bühler’s strategy to be in the region for the region with our global Services & Sales organization. This strategy was key to our ability to continue important service offerings at all times for our customers globally.

Having experts present in all key markets proved yet again to be a key success factor. Understanding the challenges our customers were facing in the different countries and continents has allowed Bühler to make decisive steps towards providing an even more customercentric approach in its service offering.

The recently renewed and expanded services portfolio - including new digital services and Service Level Agreements - grew in orders by 15% to CHF 746 million.

Combined with Bühler’s Single Machine business, the Service business represents about onethird of the overall turnover.

Orders on the online platform “myBühler” grew by 50% to CHF 90 million; nearly 100 customer sites are now connected to the Bühler Insights platform; and RemoteCare contracts, of which

partner for our customers - in critical times, this is more important than ever.”

Political tensions, climate change, supply chain issues, and rising inflation continue to be key factors impacting the economic climate, and it is unlikely that these issues will change in the foreseeable future. At the same time, new market opportunities continue to emerge. Bühler considers itself well positioned to continue a growth path in the running year and beyond.

“During the past two years of coronavirus crisis, we have learned to master the demanding environment with a strong purpose and value orientation, with a positive mindset, and a focus on innovation and on people,” says Stefan Scheiber. The upcoming Bühler Networking Days, which are planned to take place end of June 2022, underpin this positive mindset. “We look forward to again bringing decision-makers and partners from the global food, feed and mobility industries together. We would like to create positive, accelerated, and sustainable impact together with our partners.”

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SUBSCRIPTION TO PROFESSIONAL PASTA To subscribe to Professional Pasta visit the website www.professionalpasta.it You can pay on line by credit cards: or by wire transfer to Banca Popolare dell’Emilia Romagna, Bologna, Agenzia 7, IBAN: IT 15V0538702406000000437531 From Ue: IBAN Code: IT15V0538702406000000437531 / BIC Code: BPMOIT22XXX Outside Ue: SWIFT BPMOIT22XXX - current account n. 437531 FIRST/LAST NAME ................................................................................................................................................................................

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Your data data will will be be collected collected and and treated treated in inobservance observance of of the theL. L.675/96, 675/96,for foreventual eventualsending sendingofofpublicity publicityororpromotional promotionalinformations, informations, which whichyou you LAW CONCERNING PRIVACY - Your authorize by subscribing subscribing the present present form. form. In In every every moment, moment, according accordingto to the the art. art. 13 13 of of the the mentioned mentioned law, law,you you will will be be able able to to consult, consult, change, change,cancel cancelfreely freelyyour yourdata dataor oroppose opposeits itsuse use Viale Antonio 222/4 - 40136- Italy Bologna - Italy writing to the owner of the treatment - Avenue media srl, via Riva Reno,Aldini, 61 - 40122 Bologna

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