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T H E I N T E R N AT I O N A L M A G A Z I N E F O R PA S TA P R O D U C E R S

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Allergen control in fresh pasta

Tariffe R.O.C. Poste Italiane - Spedizione in abbonamento postale - D.L. 353/2003 (cov.in L. 27/02/04 n°46) Art. 1 comma 1 DCB Bologna

Potato gnocchi, a growing business

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N. 1 January / March 2019

Avenue media

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Year XXIV


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Chairman Claudio Vercellone

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Year XXIV - N. 1 January/March 2019 Editor in Chief Claudio Vercellone Scientific and technical committee Maurizio Monti Wheat and flours technician

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Roberto Tuberosa Agricultural Genetics Editing Coordinator Delia Maria Sebelin ufficiostampa@avenuemedia.eu

EDITORIAL

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FOOD TECHNOLOGIES Allergen control in fresh pasta by Stefano Zardetto

HERBS & SPICES Oregano: the greener (is not usually) the better! by Elio Di Curzio

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FOCUS Pasta to fight hunger and… increase sales by Delia Maria Sebelin

Registration N. 7875 of 9/9/2008 Court of Bologna All coprights belong to Avenue media Srl May not be used without permission Responsibility of the advertisements belongs to the firms

by Justo Bonetto

FEATURES

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Potato gnocchi, a growing business

DEPARTMENTS

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Facts & news

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Pasta’s friends

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Supplier news


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EDITORIAL

Potato gnocchi, a growing business by Justo Bonetto Italian Fresh Pasta Producers Association (Appf) General Secretary

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here is little talk of potato gnocchi, maybe because they have developed in the shadow of fresh pasta for which they are an almost compulsory complement to its commercial range. And yet, this product seems to be more and more popular, even outside Italy where it comes from. It should be noted that their Italian selling name (“gnocchi”) is maintained in any language, which proves both the formal and substantial peculiarity of this real made-in-Italy product. It is a fact that Italian gnocchi production industry has improved

its quality over time, thus earning a place on the market. Sales have slowly but steadily increased compared to fresh pasta industry. This growth is shown in graph 1. Today the annual growth reaches more than 165 million euros. 20% of made-in-Italy production is exported to non-EU countries, under the “ambient” category (product available on the shelf). The main part (80%) labelled as “fresh” (refrigerated fresh potato gnocchi) is sold as refrigerated all over Europe, according to the methods described and “made official” in the “descriptors” of the European Guidelines relating

GRAPHIC 1

Italian production of packaged gnocchi - Sales values

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EDITORIAL

to all food categories and contained in the Annex II of the Ce Regulation n. 1333/2008. The main ingredients are obviously potatoes: potato flake that are rehydrated when used or fresh potatoes or baked semiprocessed potatoes. Soft wheat flour is often used as pastry flour. Then, traditionally, potato starch and sometimes milk and eggs are added. “Organic”, “vegan” and “glutenfree” gnocchi can also be found on the market and soft wheat flour is replaced by corn and/or rice flour. Moreover, the market has been overwhelmed with all sorts of vegetable gnocchi (tomato, chard, squid ink). Today the market of gnocchi available on the shelf has dropped to 20% - or maybe even less, whereas it accounted for 80% twenty years ago. A real invasion of refrigerated gnocchi which clearly means more quality. Gnocchi production and marketing

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are developing. Today Italy has a top competitor in Europe, i.e. France. France is building modern and large production sites, but the quality of French offer is lower. For the rest, the Italian market is performing well, even though the negative economic period leads to persistent limitations, having

Sales slowly but steadily increase France, Germany, Great-Britain and the Eastern countries as European benchmarks. The production as copacker is outstanding; this selling system has become extremely popular in Italy and is present all over the world. A part from +4.5% reached in 2017 in the Italian market and more than +8% in the organic production branch, the trend goes on successfully. Professional

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The main producers are Grandi Pastai Italiani (Di Martino is the owner and Amato is the brand), the Italian leaders of fresh pasta ara Rana and Voltan. Il Pastaio di Rodengo Saiano (Italy) is the first Italian interpreter of quality product with a reduced shelf life; Carlo Crivellin is a traditional company that is growing well and is taking advantage of the drive coming from renewed structures; and finally, Ciemme Alimentari. The category of fresh potato gnocchi (instead of potato flakes) is represented by Buona Compagnia Gourmet, a food company that is showing undeniable quality and can rely on a renewed management. Personally, I see a bright future for potato gnocchi, since this market has not reached saturation point in Italy. Promising and unexplored perspectives lay ahead of the European and global market. Justo Bonetto

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FACTS & NEWS

A Spanish project reinvents fresh pasta

A new Ceo for Us Valley Fine Foods

A group of students studying Food Science and Technology degrees from the University Miguel Hernández (Spain), created an innovative new food product called Essenza de Vega. It makes fresh pasta out of a mixture of different flours, including amaranth, quinoa, persimmon and whole wheat flours. The fresh pasta is then filled with either dates and bacon, or cheese with pomegranate and chia seeds. It is important to point out that these fillings are based on two emblematic products from the province of Alicante, dates and pomegranate, thereby closing the circle in terms of using local produce. Furthermore, the fresh pasta from Essenza di Vega does not contain additives, colorings or preservatives.

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Todd Nettleton has been promoted to chief executive officer of Valley Fine Foods, Us maker of pasta and sauces under the Three Bridges, Artisola and Pasta Prima brands. Mr. Nettleton was most recently chief commercial officer for the company since January 2017. Before joining Valley Fine Foods, Mr. Nettleton was general manager of the pet specialty division at The J.M. Smucker. Earlier in his career, Mr. Nettleton spent six years as the business Mr. Todd Nettleton development manager for the Purina brand at Nestlé. He succeeds Ryan Tu, who has been president and Ceo of Valley Fine Foods since 2007. «With Todd at the helm, the values that so define the entire Valley Fine family are in excellent hands», Mr. Tu said. «Todd has proven to be a strong business leader focused on driving innovative solutions to take Valley Fine in creative new directions. We believe that with Todd’s leadership and focus on execution, we will continue to drive our core business and category growth via innovation».

New pasta concepts from Argentina

Registration for the IGC Grains Conference 2019 is open

Argentina-based company Wakas presented their new pasta concepts at this year’s Sial tradeshow in Paris. The company uses vegetables, legumes and chia ingredients, which are native to Argentina, as inclusions in their range of high protein pasta. The company is specialized in gluten-free offerings, as more people in Latin America eat more consciously and they continue to look for products that include a minimal number of ingredients.

The twenty-eighth IGC Grains Conference will be held on 11 and 12 June 2019. 350 delegates in London are attended. The IGC Grains Conference will highlight the key challenges facing the international grains with speakers from across the globe sharing their expertise during plenary sessions and workshops. The event provides unrivalled opportunities to network and build business relationships. The ambition is to strengthen the dialogue between key players from across the global grains chain, as well as providing a unique platform for exchange with policymakers.

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PASTA’S FRIENDS

Bunge appoints chief growth, strategy officer Robert Coviello has been promoted to executive vice-president and chief growth and strategy officer at Bunge, effective Jan. 1, 2019. He will drive the development of Bunge’s strategic plans, working alongside the executive committee to evaluate strategic alternatives and ensure Bunge’s strategy aligns with new trends in the global agribusiness and food industry. «Our industry faces countless opportunities Mr. Robert Coviello for growth, and Rob’s appointment to

this role will advance our efforts to build on our strengths and further capitalize on these opportunities» Soren Schroder, Bunge Ceo, said. Coviello joined the company in 2003, prior to Bunge, he held trading roles at Cargill in the Us.

New European rules to protect agrifood companies

In Canada Viterra acquires Saskatchewan grain terminal

The European Parliament, the Council and the Commission reached a political agreement on a new set of rules that will ensure protection of 100% of Eu producers and a large majority of Eu agrifood companies against practices contrary to good faith and fair dealing. The new rules will cover retailers, food processors, wholesalers, cooperatives or producers’ organizations, or a single producer who would be engaging in any of the unfair trade practices identified. The unfair trading practices to be banned include: late payments for perishable food products; last minute order cancellations; unilateral or retroactive changes to contracts; forcing the supplier to pay for wasted products and refusing written contracts.

Viterra completed its asset purchase agreement with Gardiner Dam Terminal to purchase its 50% interest in the grain handling facility at Strongfield, Saskatchewan, Canada. As a result of this transaction, Viterra has assumed full ownership of the facility. «We’re excited to be strengthening our presence in central Saskatchewan, and look forward to providing local customers with the high level of service they expect from a grain industry leader like Viterra», said Kyle Jeworski, Viterra’s president and chief executive officer for North America.

ADM modernizes Oklahoma mill ADM Milling is one of the largest milling companies in the world with facilities in the United States, Canada, the Caribbean, Central America and the United Kingdom. In Enid, Oklahoma, Us, ADM Milling bought a mill in 1993. This 18,000-cwt-capacity plant recently underwent a major modernization that included installing state-of-the-art milling and conveying equipment as well as an automated plant control system. «Customers want to make sure they are getting the very best» John Dick, commercial manager of the Enid mill, said. «That’s what this plant is all about. It’s about putting in the newest, best technology and using it to better serve our customers. It means faster service and the highest quality. That’s why we added a single, highly automated, state-of-the-art milling unit that will efficiently meet existing customers’ needs and give us the capacity to pursue other customers».

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FOOD TECHNOLOGIES

Allergen control in fresh pasta by Stefano Zardetto Food technologist

Sanitizing procedures to avoid contaminations

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he same production system is often used for several types of product inside the same factory. Therefore, it may happen that food containing allergens or “allergens for exclusive use” or with no allergen at all is processed. For instance, in case of pasta filled with salmon, fish allergen can be found only in the filling of this recipe, and therefore it is a so-called “allergen for exclusive use”, whereas eggs and gluten are “common allergens”, since they are present in all “egg pasta” products. Hence, the producer needs to encode and validate sanitizing procedures implemented in between different processing: with and without allergens. The importance of sanitizing procedures in the allergen control is reported in several

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FOOD TECHNOLOGIES

bibliographical works where authors point out that inappropriate equipment sanitizing procedures may cause allergic reactions (Jones et. al., 1992; Laoprasert et al., 1998; Yunginger et al., 1983). Another important aspect in the assessment of the risk related to sanitizing procedures is “when” operations are carried out within the production cycle. In fact, sanitizing procedures can be implemented at the end or during the production cycle.

Procedures within the production cycle Operations within the production cycle may increase the contamination risk due to the “short” period dedicated to sanitization (perhaps due to the need to rapidly restart production). Other causes can be the use of chemical products that are

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Reduce, wherever possible, not very “aggressive” or the the risk of cross-contamination implementation of procedures that by using dedicated equipment are not very “intensive” compared (colour code). to operations at the end of the Remove, change or protect work production cycle. clothing of operators who Finally, some equipment and/or implement machinery parts may sanitizing not be sufficiently procedures. sanitized due to Sanitization An appropriate nooks and crannies, may be sanitizing procedure protrusions, areas implemented should be that are difficult to sufficiently sanitize or that at the end complete and require complete or during the describe what to do, disassembly of the machine. production cycle how and when. Moreover, the Moreover, the procedure should operation area may identify the person in charge of not be segregated and therefore, operations and control of their the company should also manage suitability. In the sanitizing any possible contamination of procedure, it can be useful surrounding lines. to add pictures and tutorial In any case, it is important to pay videos (Figure 1). attention to the following aspects. Prevent any contamination due to A valid sanitizing plan the use of compressed air. Once the methods to properly Immediately and properly sanitize remove allergens from machine any equipment used for cleaning.

Dedicated equipment reduce the risk of cross-contamination

FIGURE 1

Example of the sanitizing procedure of a machine A

B Wear gloves and remove any filling residues using your hands. Once the tank has been cleaned, blow with compressed air to remove any residues from the distribution tank.

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D Spray the tank with water‐ alcohol solution and sanitize it by means of disposable paper.

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Carefully remove residues from blades and shaft. Make sure you have removed any filling residues.

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Dry with disposable paper.

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FOOD TECHNOLOGIES

FIGURE 2

Workflow for sanitizing procedures validation Risk assessment Identification of potential sources of cross‐contamination Define sanitizing procedures to remove allergens (time, temperature, machines, methods, etc.) Produce food containing allergen

Sample surfaces, product, rinsing water, etc. (POSITIVE CONTROL)

Implement sanitizing procedures as planned

Sample surfaces, product, rinsing water, etc. (NEGATIVE CONTROL)

Produce food without allergen

Analyze the first part of the product

POSITIVE result

NEGATIVE result

Repeat check on 3 different productions

VALIDATION COMPLETED

and plant surfaces are defined and checked, the process must be validated. The step for the sanitizing plan validation are reported in Figure 2.

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As you can see, before starting checking if properly sanitized surfaces still contain allergens, it is useful to carry out an analytical control on surfaces as well, before Professional

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washing them. This step might seem unnecessary and expensive, but it is essential since, with just a negative result from the sample of sanitized surfaces, it is difficult to understand

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whether the absence of allergens is essentially due to correct procedures or - regardless of procedures - the surface did not contain allergens from the start. Moreover, this step is useful to assess the validity of the selected analytical method and to recover the allergen. Negative samples taken from surfaces before sanitization may show analytical difficulties that might be misunderstood as absence of allergens on the sanitized surfaces, with subsequent assessment errors as to the suitability of what has been decided.

places, before and after cleaning. In case of filled fresh pasta, when the allergen is usually inside the filling, it might be useful to search for allergens not for exclusive use (egg, for instance) in order to check the worst conditions of surface contamination and therefore the total efficiency of theselected plan. Should any positive samples be found on cleaned surfaces during monitoring, sanitizing procedures should be checked; adequate changes in or a partial or total re-validation of the sanitization plan should be made.

Monitoring

If samples are positive

Once the validation step has been completed, results must be monitored over time. Monitoring can be implemented by the operators working in the production departments by means of spot-checks on the correct application of the company’s procedures related to the sanitization of surfaces in contact with the substance. To do this, the company should assess - periodically (e.g. quarterly) - the protein residues on a limited number of surfaces equally distributed among work

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Should samples be positive (i.e. presence of allergen on the surface of a machinery or on a conveyor belt) after sanitizing procedures, this does not necessarily mean that the product contains the allergen. In fact, the “transfer” of the protein from the surface to food is a rather complex process that depends on several factors, such as, for instance, the capacity of the protein to stick to the surface, the level of roughness of the surfaces concerned as well as the concentration of Professional

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allergenic protein. Therefore, the company shall take into account these aspects from time to time and, if necessary, carry out an appropriate and accurate check on the food produced after sanitizing procedures. Roder et al. (2008) investigated, in a pilot plant, on cleaning efficiency in the reduction of “cross-contamination” risk due to the use of the same production line with or without hazelnuts. The results show that this risk can actually exist and it is not only related to the procedure used in the line sanitization, but also to the extent to which the line can be cleaned and therefore to the cleanliness approach of machineries and production lines. This study explains that contamination may exceed 100 mg/kg of allergen if machineries are difficult to sanitize. In all the other cases, with suitable sanitizing procedures, cross-contamination is reduced to 1-2 mg/kg of allergen. This quantity is expected to be sufficient to protect most people concerned. Morisset et al., (2003) suggests that the “hidden” presence in industrial products of allergenic proteins up

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FOOD TECHNOLOGIES

The presence of allergen on the surface of a machine after sanitizatio n does not necessarily mean it is contained in the product

to 5 mg/kg is enough to protect 95% of people with allergies. Therefore, it is important for companies to carefully take into account - when buying and assembling - the cleanliness approach of machineries and plants, open or closed, in order to prevent any kind of problems related to their sanitization. Assembling and buying lines and machines designed to be properly sanitized means to increase operation effectiveness and reduce plant operation costs. The choice of machinery Finally, allergens contained in food due to “cross-contamination” represent a small quantity within extremely complex and heterogeneous matrices. In some cases, the food matrix may seize the allergen by “hiding” it, without significantly affecting its allergenic potential. Moreover, allergen distribution is not homogeneous

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(only part of the production may be contaminated in case of contaminations during process). It is necessary for the company to have a sampling plan that ensures the analysis of a certain rate which is enough to have significant analytical results that can be used to decide if product batches are compliant. Stefano Zardetto

–––––––––––––––––– BIBLIOGRAPHY • Jones, R.T., Squillace, D.L., Yunginger, J.W. (1992). Anaphylaxis in a MilkAllergic Child After Ingestion of Milk-Contaminated Kosher-Parevelabeled “Dairy-Free” Dessert. Ann. Allergy. 68: 223-227. • Yunginger, J.W., Gauerche, M.B., Jones, R.T., Dahlberg, M.J.E., Ackerman, S.J. (1983). Use of Radioimmunoassay to Determine the Nature, Quantity and Source of Allergenic Contamination of Sunflower Butter. Journal of Food Protection, Vol. 46, 7, 625-628. Professional

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• Laoprasert, N., Wallen, N.D., Jones, R.T., Hefle, S.L., Taylor, S.L., Yunginger, J.W. (1998). Anaphylaxis in a MilkAllergic Child Following Ingestion of Lemon Sorbet Containing Trace Quantities of Milk. Journal of Food Protection, Vol. 61, 11, 1522-1524. • Morisset, M., Moneret-Vautrin, D.A., Kanny, G., Guenard, L., Beaudunion, E., Flabbee, J., Hatahet, R. (2003). Thresholds of clinical reactivity to milk, egg, peanut and sesame in immunoglobulin E-dependent allergies: evaluation by double-blind or single-blind placebo-controlled oral challenges. Clinical & Experimental Allergy, Vol. 33, 8, 1046-1051. • Roder, M., Ibach, A., Baltruweit, I., Gruyters, H., Janise, A., Suwelack, C., Matissek, R., Vieths, S., Holzhauser, T. (2008) Pilot plant investigation on cleaning efficiencies to reduce hazelnut cross contamination in industrial manufacture of cookies. Journal of Food Protection, Vol. 71, 11, 2263-2271.

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HERBS & SPICES

Oregano: the greener (is not usually) the better! by Elio Di Curzio President of Di Curzio Fine Ingredients for the Food Industry

This spice is commonly used in pasta sauces

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hether as a main component in preparations such as “pasta all’origano” or as an essential ingredient in sauces, pizza, and meat, oregano is undoubtedly the aromatic herb queen of the Italian cuisine, as well as the most marketed in the world for about 14,000 tons per year. The main species used to produce dried oregano are the O. Onites, typically from Turkey (major world producer), Greece and Sicily, and in smaller quantities the O. Vulgare, widespread in Peru, Eurasia and less in the Mediterranean region. Sometimes the so-called Mexican oregano is referred to and sold as oregano: it is a completely different plant, named Lippia Graveolens, very much used to add flavour to the Mexican and South American cuisine.

The essential oils The commercial value of the oregano is tightly linked to its intense aroma, released by the essential oils encapsulated in the small oregano leaves. The prevailing essential oils are the carvacrol (the flavour of our pizza!) and the thymol: in a pure,

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sterilized and well-kept product, their total value should be 2% or higher. Annual sales of oregano exceed production by 40%! You got it right: we are not contemplating a miracle, but just facing a fraud. Indeed, a noticeable amount of the oregano sold to the industries worldwide is mixed with adulterants, sometimes in a very high percentage. Commonly used adulterants are leaves from myrtle, olive tree, strawberry, cistus, sumac: all this material is of no appreciable commercial value. Why is oregano so often adulterated? The purpose is to attract buyers with a lower price; the outcome - unfortunately is that users spend more money because the adulterated oregano delivers a lesser production yield.

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An analyst is able to check the oregano leaf by leaf and to segregate the oregano from its adulterants

How detect adulteration

Example of a botanical analysis: you can notice how the analyst has segregated the oregano from its adulterants

by leaf and to segregate the oregano from its adulterants, thus How can industries detect adulteration in the oregano sold providing a very tangible and clear result (Photo 1 and 2). In fact, by their suppliers? It’s quite simple. under a microscope, the dried First of all, they must check that the oregano leaves, both Onites and volatile oil content is Vulgare, show a not lower than 2%, Oregano Onites unique hairy making sure that structure, as seen in and Vulgare there is no myrtle the opening photo, show essential oil in it. with visible droplets Myrtol - this is the a hairy structure of essential oils name - is no way (Photo 3). On the present in the true oregano. contrary, the adulterants of the A botanical analysis carried out by a oregano show a completely competent laboratory dispels any different texture, i.e. missing from doubt: a well-trained analyst is, in the typical oil droplets. The only fact, able to check the oregano leaf exception is myrtle, but - as we said -

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myrtol can be easily detected when the laboratory checks on the volatile oil content (Photo 4).

Be careful to the colour A second clue of the likely contamination with adulterants is... the colour! You will not have missed, looking at the pictures in this article, that all the adulterants are greener in colour and more appealing than the pure oregano, whose true colour must show instead shades of yellow and brown, as everyone could ascertain simply buying fresh oregano and letting it dry (Photo 5).

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HERBS & SPICES

3 Origanum Onites • Hairy look • Oil droplets

Origanum Vulgare • Hairy look • Oil droplets

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If it is not bright... However, performing a botanical analysis is always advisable: its result does not hinge on essential oils or colour, both of which may occasionally fluctuate due to natural factors or to a substandard production process. Do not worry then if your oregano is not bright green, but is instead rather dark green with yellow and brown hues. It’s not a bad quality, it’s not the old crop, but it’s likely just the real thing: pure oregano! Elio Di Curzio

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Di Curzio Fine Ingredients for the Food Industry - direzione@dicurzio.com - www.dicurzio.com

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Pasta to fight hunger and… increase sales by Delia Maria Sebelin

Product ethical content leads to purchase

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ccording to the latest statistics, in the rich countries, consumers’ choices are based not only on product quality (which must be good and safe in terms of health and hygiene), but also on other features, e.g. environmentfriendly production methods, local and organic raw materials, biodegradable packaging. In a nutshell, the “ethical and social” content of food has a big impact on purchase decisions. And so has the reputation of the producer’s company. If the company is committed to social issues, it will be supported by consumers who are willing to pay even more or to choose one brand over another for a solidarity project.

Duetto by Rana In Italy, for instance, Giovanni Rana, the king of fresh pasta, has

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recently repeated his solidarity initiative - from November 2018 to January 2019. The consumer is the leading actor of this project that turned out to be as successful as the first edition (from November 2016 to January 2017). With the initiative over a period of about 3 months, for each pack of filled pasta “Duetto” that is purchased, a second pack is donated. Rete Banco Alimentare, a non-profit organization that distributes food to people in need, gave its contribution to this project. In 2017, thanks to this synergy, more than 3 million pasta dishes were distributed to 370,000 families. Gian Luca Rana, the Chief Executive Officer of the company, underlines that: «3 million filled pasta dishes donated to people in need correspond to 3 million quiet moments of serenity. This is the mission of Pastificio Rana: sharing positive moments around the table».

People wants to buy to be helpful It is an engaging approach to solidarity that encourages people to cooperate by purchasing. Plus, the company reputation is enhanced in a virtuous circle that increases over time: the higher the number of purchases, the more important the project, the higher the number of participants, the more popular the idea of a brand “that is good for the community”. Rana got this clear. On his website, the project was broadcast live. The number of purchased packs increased in real time and it was possible to know who donated by checking the delivery notes of the packs distributed to charities by Banco Alimentare. Leveraging on solidarity to increase sales - in fact, cooperation with Banco Alimentare goes beyond the “Duetto” project. The fresh

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FOCUS

pasta Giant can rely on about 8,000 facilities that entered in a collaboration agreement with the NPO for the distribution of hundreds of tons of pasta to families in need, 40% in the South of Italy, 24% in central Italy and 36% in northern Italy.

All over the world Solidarity is good and…it is also an important added value for the brand. Many companies in the pasta industry are engaged in important social projects for people in need. In order to find a target on which such initiatives should focus, just analyse a few data. According to a United Nations report, for the third year in a row, there has been a rise in world hunger. The number of undernourished people has increased, returning to levels from almost a decade ago, and

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putting the Zero Hunger to owner of the acclaimed Development Goal at risk by 2030. Anaheim White House restaurant More than 820 million people in California but he became suffer from hunger and more than famous as he founded 150 million children Caterina’s Club. experience delays in This no-profit Rana’s idea: growth because of organization it. This is why many a pack of Duetto inspired by his pasta makers from mother, Caterina, purchased all over the world serves 4,000 warm have committed means another nutritional meals to themselves to “The underprivileged one donated Power of Pasta”, a children every to the poor global charity single night. initiative donating For his about 2 million humanitarian work, pasta plates to local organizations Serato received many honors involved in the fight against including being named a Cnn hunger. They renewed to this hero, knighted by the Italian commitment in Dubai at the last government, and inducted into World Pasta Day. the 2018 Honors Celebrity chef Bruno Serato, is a List of Individuals by His Royal chef ambassador for the “The Highness of Savoy. Power of Pasta” initiative. He «My mother taught me to care worked his way up from busboy for others, and when I see the Professional

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Bruno Serato is chef ambassador for the “The Power of Pasta” initiative

number of hungry children and people together over a healthy adults out there, meal». «Everyone loves pasta - he I know we have a adds - It’s an lot of work to do», amazing food with Pasta makers he confirms. great nutrition for donated «Through “The everyone and can Power of Pasta”, be mixed with 2 million offering a simple every other food pasta plates dish like spaghetti available on this to fight hunger planet - making it with tomato sauce using local seasonal the best of the ingredients, we can help feed the best, and very affordable for hungry, meeting different everyone. Pasta also does not culinary traditions and bringing damage the planet.

There is nothing better than sharing a plate of pasta around a table. It makes everyone smile and inspires great conversation. I even wrote to Pope Francis suggesting every religious leader get together to eat pasta and make peace around the world».

Hertz and his Gastromotiva David Hertz, a well-known chef and social entrepreneur in Brazil, has also been a devoted proponent of social transformation through

David Hertz uses food to empower troubled communities

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food and gastronomy. As the founder of Gastromotiva, Hertz and his team tackle issues such as hunger, malnutrition, unemployment, and shortcomings of an unbalanced food system. Hertz is an Artemisia entrepreneur, an Ashoka fellow, and has received awards and recognition for his initiatives, including a nomination as “Young Global Leader” at the 2012 World Economic Forum.

In Belgium with Soubury Many Pasta companies are taking part to “The Power of Pasta” initiative. Pasta maker Soubry in Belgium will donate pasta to Restos du Coeur, which distributes food packages and hot meals to the needy. Restos du Coeur provides 670,000 free meals and 250,000 food packages to people in need in Belgium and they opened 15 restaurants where people can come together and enjoy a warm and healthy meal by paying a symbolic amount of money.

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Restos du Coeur and Soubry share the same values: «Provide healthy food and bring people together».

From Brazil to Chile The Brazilian Manufacturers Association of Biscuit, Pasta and Industrialized Bread & Cakes (Abimapi) will join in “The Power of Pasta” initiative by donating pasta to the Ngo Banco de Alimentos, created in 1998 in São Paulo as the pioneering initiative of the economist Luciana Quintão. Inspired by the idea of reducing food waste in industry and commerce, and distributing the surplus to social institutions, it carries out an Urban Harvest that enables quality food supplementation for more than 20,000 people every day. Chilean pasta maker Carozzi supported, amongst others, three non-profit local charities for “The Power of Pasta” initiative. Miradas Compartidas Foundation works to improve the quality of life of people with intellectual Professional

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disabilities through entertainment and recreation activities; Ganémosle a la Calle Foundation seeks to encourage the practice of sport in vulnerable sectors of society and it keeps young people and children away from the street and the risks associated with it. Last but not the least, Misión de María Corporation welcomes children between birth and 3 years old who have been abused or abandoned or who enter as a result of protection measures ordered by the Family Courts for being at-risk.

La Moderna in Mexico With chef Ambassador Alfredo Oropeza, pasta maker La Moderna in Mexico donated pasta to the Food Bank of the State of Mexico which was founded in 2006 to improve the nutrition conditions of its population in food poverty. The Food Bank collects, selects and distributes food from the companies, supply centers and greenhouses which are no

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Chilean pasta maker Carozzi supported three non-profit local charities for the “Power of Pasta” initiative

longer marketable but are 100% edible, to provide it to families that are food handicapped. This is achieved thanks to the commitment of all sector s of society.

Italy & UAE community 2018 was the “Year of Zayed,” in honor of the 100th anniversary of the birth of the late founding father of the UAE, Sheikh Zayed Bin Sultan Al Nahayan. In participation with the UAE community, and in recognition of the 20th Anniversary of World Pasta Day held in Dubai, the Italian General Consulate in Dubai, in collaboration with the Italian Trade Agency-Dubai, and Aidepi, the Italian Pasta Manufacturers Association, made a pasta donation to Emirates Red Crescent which was founded in 1983 with the support of Sheikh

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Zayed Bin Sultan Al Nahayan. The main objective of Emirates Red Crescent is to carry out Red Cross operations on a systematic basis throughout the UAE. Aidepi made a pasta donation to Italian Caritas, which has been receiving pasta donations regularly in the last years. The Italian Caritas is the charitable arm of the Italian Bishop’s Conference. Its purpose is to promote «the testimony of charity in the Italian ecclesiastical community, in forms that are appropriate to the times and needs, for integral human development, social justice and peace, with special attention to the poor and primary pedagogical functions».

Turkey against leukemia Among other charities, the members of the Turkish Pasta Professional

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Manufacturers Association Musad supported Lösev a non-profit Ngo, mainly aiming to provide educational and emotional support, financial assistance and health services for children who have leukemia or chronic blood disorders, in order to help them cope with a life-threatening illness. Other goals are to promote knowledge and provide instruction on an international level regarding acquired and inherited blood diseases, as well as establish and operate research institutions. «Food is a powerful agent for transformation and social inclusion, “The Power of Pasta” initiative is another way to help bring wellbeing to people in need, which can help transform lives», explains Chef Hertz. Delia Maria Sebelin

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SUPPLIER NEWS

Fava partner in the Bruno Serato project “The Power of Pasta”

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he Italian-American entrepreneur, Bruno Serato, famous since 2005, thanks to his Los Angeles restaurant Anaheim White House and his non-profit Foundation Caterina’s Club, when he began donating a free plate of pasta a day to over 4,000 children who would otherwise suffer from hunger i.e. a million meals a year to charity. At the end of last year, he visited Italy to promote his book

“The Power of Pasta” (Lumi Group, 2018). It is the Italian translation of what in America is already a best seller which covers his biography and his charity initiative and above all, launches the message: «Stop talking and start doing. Doing is the only way forward, if we really want to create a better world». He put his words into practice… and he uses pasta to do so. In Italy, “the queen of pasta dishes”, he

talked about his charity at company events, meetings in schools and theatres, he entertained audiences of different ages and lifestyles and was an inspiring speaker for institutions and companies. His first stop in Italy was Parma, where he participated in the Italian Pasta Week, promoted by the Barilla Academy. The Barilla family is in fact a huge supporter of solidarity projects.

Bruno Serato at the latest World Pasta Day - Dubai, 25 th October 2018

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SUPPLIER NEWS

From left to right: Riccardo and Luigi Fava, Bianca Fava, Bruno Serato, Enrico Fava and Emanuela Fava

Tradition & innovation Serato then moved on to Cento, Ferrara, to visit the company Fava, worldwide market leader in the manufacturing of pasta equipment. Fava is a strategic partner in “The Power of Pasta” project and during his trip to Cento, Serato met the whole family: Enrico, Bianca, Luigi, Riccardo and Emanuela. He was very impressed by the Ferrara-based company’s numbers: 85% share of the Italian market and a 40% share of the global market. The company was founded in 1937 and is a focal point for pasta producers. It owns several patents and it introduces innovative and technologically avant-garde machines to pasta plants. The company has designed and installed over 2,000 pasta lines all over the world, guaranteeing timely and efficient technical services to its clients. A 6,000 kg/h long-cut pasta line and a 12,000 kg/h short-cut pasta line are among its flagship proposals.

From Ferrara to Dubai Serato went from Italy to Dubai to take part in the World Pasta Day.

January / March 2019

Every year, on October 25th, the World Pasta Day is celebrated, promoting the consumption and awareness of pasta in the world. For the World Pasta Day in 2017, Serato, the hero of American children, was chosen as the U.S. pasta ambassador. In 2018, once again, Serato was an important testimonial as he explained how his life took an unexpected turn thanks to pasta.

A social hero It was his mother Caterina (his charity foundation is named after her) who prompted him to donate plates of pasta with tomato sauce to poor children in L.A. «Getting sad when you see poor children doesn’t resolve anything. You must react and do something», Caterina said to her son. He reacted, and he never quit. He didn’t even give up when a fire destroyed his restaurant jeopardizing his charity foundation. It was hard for him, but his determination proved him right: today his restaurant is famous and booming, the charitable foundation receives support from institutions and individuals and it promotes Professional

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several training projects to help young people find a good job as well as donating contributions to poorer families. CNN included him in the top ten list of social heroes, giving him his first boost to success; he also received other prestigious recognitions such as the Ellis Island Medal of Honour and House of Savoy’s Knightship. Bruno Serato is famous both in and out of the U.S., but his role model promotes a much more important message: it is all about what you do. Through his work, he ensures that underprivileged children and poor people are the protagonists. He also takes them on stage with him to generate public awareness. This makes "his children" feel part of an initiative that can still grow and help others. All you have to do is to look and listen to feel the strength and determination that has been generated by a very simple but effective questione: “What can I do to help?”. A highly praiseworthy initiative, which immediately won over companies of excellence in the Italian pasta industry such as Barilla and Fava.

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SUPPLIER NEWS

Omnia by Storci lands in Sri Lanka

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reat news for Omnia by Storci. Thanks to Omnia 1.000/400, the line has increased its production capacity: 1.000 kg/h for short pasta and 800 kg/h for long pasta. Omnia is the special multi-format line. Thanks to its versatility and compactness, it is able to produce many shapes uninterruptedly with a unique machine. The production ranges includes long, short and special pasta and bow-ties (farfalle), thanks to the combination with a specific unit. Maximum performance, then, either for those who are just starting up in the pasta market or for those who are already operating with great capacities, although interested in special formats production as well. In fact, we shouldn’t forget that Omnia can be equipped with the units for instant and gluten-free pasta production. The Company P. M. Mohamed Ali & Co. has picked up the opportunities offered by our line and has recently chosen Storci

for the production of high quality pasta. The Sri Lankan Group has purchased an Omnia 1.000/400 that can now update and diversify the production process. The owner answered to some questions. Mr. Marhoof Fahmi, could you please tell us a little bit about your Company? Omnia 1.000/400 can now diversify the production process We have been have chosen Storci also for the operating in the food sector excellent support of its team and for 60 years, manufacturing and particularly of its sales manager, distributing a wide variety of Fabian Balestrazzi and subsequent products in Sri Lanka: oil, tuna, follow-up. pasta, cereals, everything standing out for their main characteristic: Which characteristics of Omnia the quality. line do you find more interesting and why? How did you find Storci? We were struck by the versatility We found the Italian Company of the machine (it is able to online and by word of mouth of produce many different shapes) some pasta makers which bought your line and are happy with it. We and by the circular die, with separator for long pasta. We discovered it is very convenient, because, although the line has a single head, it can produce both long and short pasta. This results in a great diversification of production.

The team of the Company P.M. Mohamed Ali & Co. with two technicians by Storci

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What are your plans for the future? We aim to increase our productivity, always supported by Storci, making the most of the potentialities of Omnia 1.000/400 and upgrading the line. We are certain will always get an excellent product.

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AGENDA

1-3 April 2019 - AMSTERDAM (The Netherlands)

FOOD ALLERGY FORUM

IGC GRAIN CONFERENCE

International conference on the food allergy

International conference for the grains supply chain

www.foodallergyforum.org

www.igc.int

10-11 April 2019 - PARMA (Italy)

CIBUS CONNECT

6-9 May 2019 - MILANO (Italy)

TUTTOFOOD

26-28 June 2019 - LEUVEN (Belgium)

5th GLUTEN FREE

International B2B show dedicated to food & beverage

International symposium on gluten-free cereal products and beverages

www.tuttofood.it

www.gf19.icc.or.at

7-9 May 2019 - GENEVA (Switzerland)

VITAFOODS EUROPE

27-28 June 2019 - BARCELONA (Spain)

SNACKEX

International trade fair for the savoury snacks sector

Annual event for the nutraceutical and functional food industry

www.snackex.com

www.vitafoods.eu.com

SLIM 2019

www.slim2019.org

www.cibus.it

17-20 June 2019 - NAPLES (Italy)

Self life international meeting

A new format to boost the international development of Made in Italy food

11-12 June 2019 - LONDON (United Kingdom)

28 May/1 June 2019 - BANGKOK (Thailand)

THAIFEX

The region’s largest food and beverage trade show

8/11 September 2019 - LAS VEGAS (Usa)

IBIE

International baking industry exposition www.ibie2019.com

www.thaifexworldoffoodasia.com

INDEX OF ADVERTISERS ANSELMO www.anselmoitalia.com BÜHLER www.buhlergroup.com

2-3 BACK COVER

IMPERIA & MONFERRINA www.la-monferrina.com 33 LANDUCCI www.landucci.it

9

CAPITANI www.capitanionline.com

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MININNI www.molinomininni.com

CAPITANIO www.capitanio.it

21

NICCOLAI www.niccolai.com

CASTIGLIONI www.castiglioninedo.it

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PASTA TECH. GROUP www.pastatechgroup.com

CUSINATO www.cusinato.com

11

PAVAN www.pavan.com

INSIDE FRONT COVER

DE MARI www.demaripastadies.com

27

STORCI www.storci.com

FRONT COVER - 7

DEMACO www.demaco.com

17

TRAFILE TURCONI www.trafileturconi.it

15

ZINDO www.zindo.it

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FAVA www.fava.it FOODTECH www.food-tech.it January / March 2019

22 - 23

INSIDE BACK COVER

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Professional Pasta N. 1 January/March 2019  

The International Magazine for pasta producers

Professional Pasta N. 1 January/March 2019  

The International Magazine for pasta producers

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