Professional Pasta N. 3 July/August/September 2021

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Ban on symbols and words recalling France on product labels

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Year XXVI

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Chairman Claudio Vercellone

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Year XXVI - N. 3 July / September 2021 Editor in Chief Claudio Vercellone Scientific and technical committee Maurizio Monti Wheat and flours technician Roberto Tuberosa Agricultural Genetics Editing Avenue media Srl ufficiostampa@avenue-media.eu Advertising Massimo Carpanelli carpa@avenue-media.eu Edition, management, editorial, advertising and administration Avenue media Srl Viale Antonio Aldini, 222/4 40136 Bologna (Italy) avenuemedia@avenue-media.eu www.avenuemedia.eu Subscriptions office abbonamenti@avenue-media.eu Subscription Ue countries € 45.00 Outside Ue € 60.00 Back issues (if available): € 15.00 each plus postage Print MIG - Moderna Industrie Grafiche Srl Via dei Fornaciai, 4 - Bologna (Italy) 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 Personal data processing in accordance with Regulation (EU) 2016/679.

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20 EDITORIAL

North America durum shortage driving strong price rally

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by Filippo Bertuzzi

FEATURES SUSTAINABILITY

Emerging careers in sustainability: the Sustainability Manager

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by Alessio Alberini and Lorenza Vianello

FOOD RULES

Economic patriotism

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by Giuseppe Maria Durazzo

INTERVIEW

Overcoming distrust and meet the taste of the most skeptical consumers

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by the Editorial Staff

DEPARTMENTS

Facts & news Supplier news Historical news

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EDITORIAL

North America durum shortage driving strong price rally

by Filippo Bertuzzi Senior Market Analyst at Areté

July / September 2021

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he first two months of market year 2021/22 have been distinguished by quick and substantial price increases on all major international marketplaces. The market, which is structurally largely dependent on North American supply, moved as soon as the production prospects in Canada and the United States provided at first worrying signals, then appeared more and more compromised, setting the opening prices for the new campaign above June average. During the previous market year, prices started declining between July and September, in conjunction with the

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arrival of the new crop in Canada and the USA, more abundant than in 2019 for about + 31% as a total of the two countries. However, the deficit global balance shaped by the beginng stocks drop by -17% soon reversed the price trend, keeping it mostly upward through around mid of 2021 first quarter.

Since then, both sellers and buyers began to look over the next campaign outlook so that the market entered a brief stage of stability. During the following months, the developments in some of the key areas have progressively changed the expected outcome up to a radical reversal of the world

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EDITORIAL

World supply demand balance 2019/2020

2020/2021

2021/2022 F

Var. %

Beg. stock

10.3

8.6

8.1

-6%

Production

33.4

33.8

32.3

-5%

9.5

8.7

7.1

-18%

35.1

34.4

33.8

-1%

8.6

8.1

6.5

-20%

Trade Consumption End. stock Stock/Use

24.5%

2 3 . 5%

19.2%

-4.3 pp

Source: IGC, August 2021

Supply - Demand estimates, changed through June and July from a surplus scenario to deficit, same as occurred in the two previous campaigns but even to a greater extent. In detail: in Europe, with the winter plantings completed, the very first forecasts released in January by the Commission and other private sources placed the expected production at around 8.2 million tons, a significant increase compared to 2020 (+14%).

However, the subsequent downward revisions for the planted area data - despite confirmed up comparing to the previous year - and the weather trend of the following months with frosts during April in France and Italy, drought in May in Spain and rains at harvest in France, have progressively eroded the production potential to the current estimate around 7.7 million tons.

Therefore, the current estimates for the Mediterranean area - the demand heart - highlights a greater than initially expected import need, as just the production recovery in Morocco was confirmed, after two consecutive years of severe drought and poor harvests. In North America, spring planting choices were immediately strongly influenced by the historically high prices of other crops competing for acreage.

In the United States, corn and soybeans mainly caused the loss of durum wheat hectares which Usda forecasted as first at -9% (March

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Prospective Plantings) and subsequently updated at the end of June at -12%. In Canada, the projections released by Aafc and Statistics Canada have even progressively changed from expected acreage expansions by +5% made public at the beginning of the year down to the current loss by -3% in favor of canola and barley. At the same time, the drought conditions already ongoing before the plantings’ beginning have stayed through the end of spring and early summer, actually accompanying the entire development cycle in North Dakota, Montana and Saskatchewan with consequent negative impact on soil moisture and crop conditions, currently at historical minimum values. In terms of production - comparing to 2020 Canada and the United States could therefore harvest together about 2.6-2.7 million tons less (-31/33%) for a consequent drop of exports by around 2.0-2.2 million of tons (-30/34%).

Faced with heavily reduced supply, the market players are now trying to envisage the most likely behavior of demand and consumption. It is primary to remark that durum wheat usage elasticity to supply is typically low, particularly when compared to other commodities. Indeed, substitutes options for the end products manufacturing are limited due to both, regulations in some of the main world pasta producers, and technological Professional

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constraints in the milling and pasta making. Furthermore, the main substitute for durum wheat, the Sprig wheat in now going through no less tense than durum market outlook and price trend caused - again - by an extremely tight global production.

The most recent data relating to the milling and pasta industry in some of the most representative areas let foresee a likely decline for global usage, at least in the first half of the 2021/2022 market year (Jul-Dec 2021). In fact, the return to more normal conditions comparing to the consumption peaks during the 2020 lockdown can reasonably explain the scenario: during the first six months of 2021, in comparison with the same period last year, sales of dry pasta in Italy by volume performed a negative result by -8.3%, in Turkey pasta exports fell by -7.5% and in the United States the grinding for semolina production in the second quarter was down by -11% compared to the first quarter and -21% compared to the same quarter in 2020. However, even in light of above outlined assumption, the durum wheat market drivers for the 2021/2022 campaign are now clearly set by the lack of production, whatever they are the final data for Canada and the United States, expected to be known in the second half of September. In this context, prices still have room for further increase.

Moreover, even the possible recovery of planted acreage for the 2022 crop, which would become aware to the market during the the first quarter of next year, may have a very limited bearish effect as final inventories in the current campaign will be at historic low values. As a matter of fact, the market may see the tension ease only in the face of next crops actually available.

Filippo Bertuzzi

July / September 2021

FACTS & NEWS

Pasta is also affected by food recalls The Ministry of Health is recalling several batches of pasta withdrawn for contamination by chloroethanol and ethylene oxide. An increasing number of food recalls are being carried out by supermarket chains that, through random testing or alerts by the Consumers’ Association, realize that certain foods are dangerous. This time it was the turn of some batches of fava bean and lentil pasta. Chloroethanol is a gas, usually used to sterilize and sanitize medical and surgical devices. Its use is permitted in India, but it is forbidden for food production in the European Union. The same goes for ethylene oxide, a chemical that is highly carcinogenic to humans. Its purpose is to slow down the growth of bacteria, molds and viruses on the product as much as possible.

2020: the year of rediscovery of pasta According to a study by a multi-country study commissioned to Doxaby Ipo, Unione Italiana Food and ItaAgency, analyzed the trend regarding pasta consumption during the lockdown in Italy, Germany, France, Uk and the Usa, which account for more than one third of the global pasta consumption. In 2020, it has been confirmed that pasta is a weekly, or even daily, pleasure all around the world. Almost all French (99%), German (98%) and English (95%) people eat it, as well as 9 Americans out of 10, which seems incredible if we consider that the Usa are the homeland of high-protein diets. And more than the number of consumers, the most surprising element is the consumption frequency abroad: in all the studied countries, most people eat pasta 1 to 4 times a week, particularly 56% Americans, 85% French and 61% German people.

6 Americans out of 100 and 7 French people out of 100 even eat pasta every day.

New regulations for flour exports to England The new regulation “The Food Regulations 2021” has been in force since 17 June, only in England for now. It amends the previous “Bread and Flour Regulations 1998” concerning the food composition. After the Brexit, the new regulation also removes some exemptions and sets the dates for the transitional period applicable to the changes. Most importantly, from 1 October 2021, bread and flour imported into the UK from any third country will have to comply with the rules in the 1998 Regulations. This means that the flour must be fortified with calcium, iron, thiamine and niacin in the minimum required quantities, while only permitted ingredients may be used or added where necessary and within a certain quantity. Unfortified flour may still be imported into the Uk as long as it is only used in the production of products intended for export.

Pasta Panzani changes hands The famous Lyon-based pasta brand Panzani is to change hands. Hitherto owned by Ebro Foods, the group is to be acquired by investment fund Cvc Capital Partners for 550 million euros. On 26 July, Spanish food industry specialist Ebro Foods announced its intention to sell to Luxembourg-based Cvc Capital Partners for 550 million euros, according to Afp. The sale would only involve Panzani’s dry pasta, couscous, sauces and semolina businesses. A transaction that includes in particular Panzani, Ferrero and Zakia brands, producer of couscous seeds, as well as all operational assets related to these brands, including factories and mills. Ebro would still retain its fresh pasta brands Lustucru Sélection and Taureau Ailé rice.

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FACTS & NEWS

Third edition of “Al Dente” #Haveagoodpasta in the name of solidarity Institutions, stakeholders, chefs, restaurants and pasta lovers are invited to take part in a charity challenge and “Al Dente” (to the bite) - the third edition of the kermesse designed and promoted by Unione Italiana Food - marks the beginning of the path towards the World Pasta Day 2021 (October 25). From now until that date, those who will post a photo of a pasta dish on their social channels with the hashtag #Haveagoodpasta will contribute to an act of solidarity: the donation of 300,000 pasta dishes to people facing financial difficulties due to the pandemic. Restaurants participating in the World Pasta Day 2021 celebrations will include a recipe inspired by the #Haveagoodpasta theme in their menus. To take part, free of charge, you have to register by 30 September on the “Al Dente” website, create your own recipe and offer it in the restaurant menu from 18 to 25 October, using the hashtag #Haveagoodpasta and share it on social channels to involve your community.

A new pasta shape from La Molisana

Pasta price on the rise

The new pasta shape from La Molisana is called “Rigacuore”, a name resulting from an idea of consumers. Similar to a small maccherone, but with the shape of a heart, the pasta - bronze drawn and with excellent cooking resistance - is rough and tough, with a porous surface that captures any seasoning. But the news does not end there: “Rigacuore” is the first format enclosed in a 100% recyclable paper package. The new pack is an ethical choice that arises from the company’s need to significantly reduce the production of plastic to meet the needs of increasingly attentive consumers also from a green point of view.

Pasta makers have noted the risk of price increase linked to a shortage of durum wheat in Canada due to the unusual heatwave that hit the world’s leading durum wheat producer this summer. Despite the concern expressed by pasta producers over the threat of a durum wheat shortage, the president of the National Federation of Farmers’ Unions (Fnsea) was reassuring about a possible price increase for consumers. “We need to put things into perspective” - says Christiane Lambert on Bfm Business. “For instance, if the price of durum wheat increases by 10%, this will represent four cents more per kilo of pasta. We eat 9.1 kg, that is 36 cents per person per year”. In France, the price of durum wheat has already risen by around 30% in one month, an increase of 110 euros per tonne - Fnsea points out in an internal note.

Saudi Arabia completes the flour milling sector privatization The National Center for Privatization and Ppp (Ncp) and the Saudi Grains Organization (Sago) announced the sale of the Second Milling Company and Fourth Milling Company to qualified strategic investors. This comes as part of the final stage of the flour milling sector privatization in the Kingdom. The formal signing of the Share Purchase Agreement took place at the Ministry of Environment, Water and Agriculture (Mewa) headquarters in Riyadh, in the presence of Eng. Abdulrahman A. Al-Fadley, the Minister of Environment, Water and Agriculture, the Chairman of the Board of Directors of Sago, the Chairman of the Privatization Supervisory Committee for the environment, water and agriculture sectors, and a member of the Board of Directors of Ncp. The flour milling sector represents one of the targeted sectors for full privatization under Saudi Arabia’s Vision 2030. The sale of the four milling companies to the private sector aims to further strengthen the capabilities of the sector, enhance performance, support diversification of products while maintaining quality.

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July / September 2021

SUSTAINABILITY

Emerging careers in sustainability: the Sustainability Manager

by Alessio Alberini and Lorenza Vianello Sustainability Culture Designer and Sustainability Advisor @ Futuro Anteriore Academy

Sustainability is a collective journey that requires trained and experienced professionals to correctly interpret it

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ustainability Managers are process experts, active listeners, analysts and, above all, they are able to orchestrate skills and capabilities from inside and outside the company. Sustainability management is a complex activity, often interpreted erroneously as a vertical role, which is becoming more important as a key company factor for the integration of sustainability into the business model. Italian SMEs sometimes lack the structure to be able to personnel within the business and therefore they often rely on temporary managers and consultants. In such cases it is vital for the companies to be able to identify professionals who can provide an adequate level of skill, experience and, above all, the

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Photo by Daria Nepriakhina on Unsplash

Photo by Domenico Loia on Unsplash

SUSTAINABILITY

July / September 2021

sensitivity that is essential for an external manager. Whether or not these managers are external, companies need to be able to count on professionals that know how to face the challenges and opportunities of businesses that intend to declare themselves as sustainable. The task of the Sustainability Manager is not only to ensure compliance with environmental, energy and safety regulations, but also to identify, and then implement, a strategy and a plan of actions that lead the company towards the creation of value on its six capitals (environmental, human, productive, relational, intellectual and financial) all of which are equally important, as well as the precise measurement of the resulting impact and their Professional

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reporting. All of these activities are cornerstones upon which the role is based.

Soft skills are at the core of this profession Sustainability Managers do not carry out their tasks independently: sustainability requires interdisciplinarity teams that work together with clear and shared objectives. The role includes encouraging a critical examination of a company’s methods. The Sustainability Manager must know how to involve many functions and individuals (both internal and external to the company) and must

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Photo by Estée Janssens on Unsplash

SUSTAINABILITY

know how to identify, and bring out, all those elements and attitudes that contribute to the creation of value, even those that are undervalued or considered to be insignificant, which occurs much more frequently than is supposed.

It is fundamental to rely on trained and experienced professionals Dealing with sustainability is a matter of analysis and observation.

Necessary activities include: the sharing of principles, company values, objectives and, not least, a common vocabulary. We may say that Sustainability Managers are, first of all, tutors, trainers, communicators and the evangelists of sustainability within the

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company. They explain the dynamics of sustainability, they spread its terminology and its aims so that the company, as a whole, can contribute to, and steer towards, deeply understood and shared goals. Sustainability Managers do not “apply” sustainability, they live it. Not surprisingly, it is not uncommon that those who choose this career consider it as the fulfillment of previous interests that characterized their personal life long before it became their profession and at a time when these issues, unfortunately, were not as widespread and as urgent as they are today.

Be rigorous but think outside the box The Sustainability Manager cannot, and must not, be an exclusively technical-scientific expert: the ability to involve and to aggregate Professional

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people and an indispensable narrative and sensitizing talent, are at the core of this profession, which works daily in the generation of consensus and in the continuous search for policies and initiatives that contribute to the well-being of stakeholders and of civil society as a whole. It is, therefore, an interface role. From within the company, the Sustainability Managers dialogue with the outside world and, at the same time, they bring external demands and expectations into the company. They must be able to give account and explain (two distinct activities) the virtuous path that the company has undertaken, not in order to gain a competitive advantage, as is often intended, but to give life to a positive domino effect that results in other companies acting. Many still confuse the necessity to let the world know what correct and sustainable work is being done with

July / September 2021

Photo by Free Walking Tour Salzburg on Unsplash

SUSTAINABILITY

greenwashing. However, it is essential to remember that dealing with sustainability also means being an inspiration to others, to challenge the state of things which is no longer tenable - to create synergies between innovation, performance and a way of conceiving business that “does not compromise the ability of future generations to meet their needs”.

Sustainability Managers enter every decision-making process Sustainability Managers cannot be relegated to a secondary role within the company: they must actively enter the decision-making processes, be part of the teams that develop strategies in order to be the “lawyers” of sustainability and ensure that its “rights” are safeguarded and represented in all

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AN URGENT CALL TO ACTION The extreme meteorological events that occurred as recently as the summer of 2021 (floods in Germany and China, heat waves in the United States and Canada, uncontrollable fires in Italy, Greece, Turkey and Siberia, temperatures well above 30 degrees at the Arctic Circle) unfortunately add to the evidence emerged in the latest IPCC report (Intergovernmental Panel on Climate Change) of the UN, which explicitly, and urgently encourage all - companies, nations and citizens - to take action. processes. From this perspective it is clear that this role has little to do with the Csr Manager, to the same extent that implementing actions of Corporate Social Responsibility is not equivalent to making the company sustainable.

An introspective journey that requires a high level of customization The Sustainability Manager must be able to combine critical with creative thinking, to establish an intercultural and intergenerational dialogue, to facilitate the solution of conflicts, to find solutions Professional

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where the company encounters difficulties. Soft skills play an important role, to the extent that the recent Uni Reference Practice has dedicated a specific section to it. Adaptation, customization and conciliation are at the core of a company’s journey towards sustainability. In our experience as trainers and consultants for Futuro Anteriore Academy, we were very rarely able to apply a “standard” approach. Indeed, we have always observed an intrinsic need for customization: to align skills, to give time to companies to allow them to digest and rationalize

July / September 2021

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SUSTAINABILITY

PROFESSIONS OF THE FUTURE Feltrinelli Education, the hybrid platform that provides cultural and training contents, has recently described the six careers that will draw companies and public administrations towards the goals set out by the Italian Pnrr and by the Eu. These are: Digital Transition Manager, Sustainability Manager, Expert in Cyber Security, Energy Engineer, Data Scientist and Environmental Educator. The latter is an interesting role in education.

These individuals are teachers who promote sustainable behaviour and consumption in training and school courses.

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A CERTIFICATION FOR THIS PROFESSION The growing interest in this career as well as a certain difficulty in outlining its boundaries and competences, led to the publication, in June 2021, of a reference practice Uni/Pdr 109 “Unregulated professional activities: professional profiles in the field of sustainability” on which Cepas (Bureau Veritas group) has based a certification scheme. As stated on the Cepas website, “this certification aims to be a useful tool for defining the characteristics of these professional figures”.

values and goals and, not least, to ensure that all involved in the business are motivated to take action. The Sustainability Manager must be ready to deal with sensitive issues, to contend with unresolved conflicts, and to respond to doubts that arise.

Above all, they must be capable of having the company and its Professional

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key figures put themselves into question.

“They don’t buy what you do, they buy why you do it” S. Sinek used to say. This is also true for sustainability, which should be neither improvised nor contrived.

Alessio Alberini Lorenza Vianello

July / September 2021

FOOD RULES

Economic patriotism

by Giuseppe Maria Durazzo Lawyer expert in Food Law

Ban on symbols and words recalling France on product labels

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rench draft law No 3759 of 19 January 2021 aims at introducing, as a misleading clause, the use - outside certain limits - of symbols or words recalling France.

What the draft rule says The short draft states as follows: “(It is misleading - editor’s note) [...] to put or cause to appear any emblem or symbol meant to identify France on a product, sold on national territory, which has not obtained the essential characteristics in France and at least 50% of its unit price has not been acquired there (on national territory - editor’s note)”.

By adding to the Consumer Code - among the misleading commercial practices (articles l.121-2 to l.121-5) also the provision contained in the draft related to the minimum requirements to be met for a product, not only foodstuffs, to be considered French, the new ban will open the door to the use not only of French emblems, but also of brands or certifications that are

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July / September 2021

FOOD RULES

compatible with the new provision.

The double requirement that the essential characteristics and the economic value shall be obtained in France, overcomes - at least partially - an approach that would otherwise be only psychological (on what is recognized as essential or not, e.g. in food composition) along with an accounting data that can certainly be easily verified against objective criteria.

Agricultural origin The new legal framework also seems to be a way to overshadow the slippery subject of agricultural origin as a founding element of a certain vision according to which processed food is qualified through information on the origin of its primary ingredient. In fact, for the purposes of information requirements on the origin of the

July / September 2021

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primary ingredient (Eu Regulation 2018/775), the rule would also mitigate the effect of the indication of the place of production - “made in...” - as well as the indication of the last processing or packaging site provided for food according to Eu Regulation 1169/2011.

New rule - Risk of having a barrier to free movement In practice, it seems to me that we run the risk of having yet another national rule and yet another barrier to free movement, since it is not certain that other countries will adopt the same rule or the same

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FOOD RULES

national protection will still be tolerated to the detriment of neighboring countries’ products.

The situation in Italy The situation in Italy is completely different, as it is the result of a mindset turning into law through very concrete judicial acts. The wellknown and model decisions taken by the Italian Antitrust Authority (PS11383-PS11384-PS11385PS11387-PS11416) concerned leading pasta producers and two major distribution operators based in Italy, assuming both labels and communications on the company websites of many pasta products to be misleading in relation to the origin of the durum wheat used. parameters. What could be ruled by the principle of reciprocity in international law might become one of those tough issues in intraEu cases and with no harmonized Eu approach, it can turn into a form of protectionism without calibration and counterbalance against French products sold in other Eu countries. It should also be noted that, if we take a French food product sold in Italy, for instance, we would not be asked to state the patriotic non-Italian origin, as it would be possible not to indicate the French origin at all.

Should the product be declared as French in Italy according to the planned rule, the Italian national control body would not be able to check whether it meets the requirements to be declared as French. In a nutshell, many critical points lie ahead.

However, within a framework that is not only multilateral, but it is a union within the Eu, it seems to me that without the adoption either of a harmonized Eu regulation or of similar texts in other competing countries, the new provision would create a blatant inequality in favor of France and its operators.

Without prejudice to France’s political will, from a legal point of view, the draft regulation will have to be submitted to “technical” scrutiny from the Eu; it will then remain to be seen whether or not there is the intention to adopt a single and harmonized legal instrument at Eu level, or whether

A harmonized Eu regulation needs to be adopted The assumption of the Italian Antitrust Authority’s legal reasoning was recognized in the almost fundamental question of the origin of wheat and not, for instance, of semolina, let alone of pasta. Therefore, the rationale of the various measures adopted seems not to consider other aspects such as quality or reputation, hence the value linked to tradition or to the strength of the brand.

A rule to be submitted to “technical” scrutiny from Eu The fact that the proposed rule was created for a single recipient is crystal clear judging by the title given to the text: “Draft to promote economic and commercial patriotism by reserving French emblems to French products only”.

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July / September 2021

FOOD RULES

Moreover, it does not even take into consideration what could become the guiding principle in France, i.e. the place where the added value of at least 50% is created, thus, in fact, confining the information provided by the Eu to one of the many indications that consumers read absent-mindedly.

The French project is set up as an attempt at enhancing national products The fact that Italian law-makers have “delegated” to the judicial system and to the Antitrust Authority the identification of

concrete criteria for assessing the compliance of the indications given to the consumer concerning the optional information on origin (their legal source can be found in article 26 of Eu Reg. 1169/2011, with Reg. Es Eu 2018/775), taking over certain determinations (such as the rules on the origin of milk, some milk products and a few other products), has provided a key to interpreting national protection almost entirely from an agricultural perspective and not from the value of processing, be it industrial or handcrafted. This is a very different legal path compared to France, despite the fact that France is also an important agricultural producer, unlike Italy. Geographical quality “sold” to the consumer and its protection have many legal forms that Italy has almost ignored until

now, unlike France (with the historical adoption of the “signes de qualité” - quality marks - such as Label Rouge, the Certification of Conformity of Products (Ccp), the protection of the term “farm products” or the wording 'obtained from a production of high environmental value'), but also unlike countries that have embarked on this path of national “defense” much more recently, such as Hungary (see the draft laws on a national quality system for High Quality Foods, Kme) for milk and milk products, cream, Trappist cheese, salami, fresh pork, fresh turkey meat, Mortadella Bologna, dried sausages, fresh chicken meat, Bologna sauce, as well as those adopted by almost any country to defend locally significant productions in a very different way from Eu Reg. 1169/2011.

Conclusions In any case, whether the French project becomes law or not, it is yet another important sign of a method that is meant to enhance a product of national interest.

For instance, with national public brands (such as the Label Rouge brand with the ambition to indicate higher quality products), or the adoption of common national tools (e.g. the Nutri-Score), the national interest provides measures to limit imported products, since consumers can recognize them as not local.

A regulatory method that is of great interest when the country plays defense, but no less important when the companies of that country cover the export phase in other countries, since in such case, equivalent measures do not need to be applied and cannot be found elsewhere. In short, companies do their job, but law-makers play a fundamental role in laying down sovereign rules, namely in relation to what happens in other national economic systems.

Giuseppe Maria Durazzo

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Professional

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July / September 2021

INTERVIEW

Overcoming distrust and meet the taste of the most skeptical consumers by the Editorial Staff

This is how Lorenzo Pezzato, co-founder of Fucibo, describes the new world of insect flours and by-products

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he use of insects in food is of great interest for the public and the media. But what is meant by “insects”? Which ones are “allowed” and what are the relevant regulations? We should not think about insect consumption as in many Asian countries, but we should think about how they can become raw material for the production of flours, which are in turn basic ingredients for food products.

Why can insect food be an opportunity for the agri-food market?

Edible insects are a great opportunity for the agri-food sector. In fact, they are rich in complete proteins, vitamins and other essential macro-nutrients.

From the point of view of breeding, they fit perfectly into the concept of circular economy and vertical farming, with a highvalue performance in terms of reducing environmental impact.

The world’s growing population needs to have access to

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July / September 2021

INTERVIEW

Lorenzo Pezzato, co-founder of Fucibo

alternative sources of protein, and edible insects are at the top of the list, as the Fao has been saying for years.

How are insects bred for flour?

The insects are bred in large containers where a habitat is recreated that is designed to best accommodate them, imitating the conditions they would find in nature. Of course, the temperature, humidity, hygiene and healthiness of this environment must be carefully controlled.

From a regulatory point of view, what is the European framework regarding insects as a foodstuff?

The relevant regulation is Eu Regulation 2015/2283 on Novel Foods. Recently, the scientific opinion of Efsa and the vote of

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the Member States gave the green light to the production, processing and consumption of the flour moth (Tenebrio molitor).

Other authorizations will be ready in the coming months, also for other types of insects including crickets.

Very little impact on flavor: insect flour has a mild taste Which insect species are used for products such as snacks, biscuits and pasta?

For the time being, the flour moth (Tenebrio molitor, in fact) is the first to be authorized.

Then crickets, buffalo worms and grasshoppers will follow.

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INTERVIEW

What value does producing pasta with insects bring to the final product? Are there any advantages?

The value is a high protein content, the presence of vitamins, iron, Omega 3 and 6, and good fats. Plus, if it is made in Italy, the added advantage is being made with all the characteristics of excellent traditional Italian pasta.

What does it change in terms of processing?

Insect flour is not really like cereal flour. It is a powder with different characteristics that are reflected on the production processes, which must therefore be recalibrated, starting with the correct recipe that needs to be compatible with the operation of the machinery for traditional pasta production.

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Are there any costs or risks that make the production of this type of product difficult?

As I said earlier, there is the cost of developing and testing different types of recipes and the risk that this work does not bring the expected results. It is worth remembering that this is the first time in human history that these insect products are being industrialized.

Do you think that the issue of sustainability and the historical moment we live in can accelerate the use of this type of food?

Absolutely. Our food production and consumption system is no longer sustainable, so we need to rethink everything and welcome new solutions.

What are the changes in terms of taste?

Insect flour has a mild taste, so there is very little impact on flavor. Let’s say that nowadays good pasta containing insect flour is very close to a traditional whole-meal product, in appearance, texture and taste.

Professional

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July / September 2021

INTERVIEW

According to the Fao insects as alternative sources of proteins What advantages do insects and insect products offer in terms of sustainable positioning?

For the same output, an insect farm consumes significantly less soil, water and feed than any other traditional farm, producing a fraction of the greenhouse gases and polluting slurry. Animal welfare shall also be taken into account. While cows, poultry and pigs are not well in confined spaces, insects find a perfect habitat to grow and reproduce.

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Once you have identified your target audience, how can you overcome their mistrust?

Distrust is legitimate. At the moment Fucibo is committed to offer high-quality food based on edible insects to those consumers who are already willing to eat them or are intrigued. We think that once they become more popular, the mistrust of the rest of the consumers will disappear.

Another trump card we significantly rely on as a company is the “Made-in-Italy” card, which allows us to exploit the skills and love for gastronomy that Italy expresses so well and that are world-wide recognized; in this way, we can put on the market insect flour products that can stand out and meet the taste of even the most skeptical consumers.

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Why should a pasta company invest in this type of product?

The market for edible insects is a niche market that is very difficult to face. After all, nothing is invented overnight. Investing in the production of pasta with insect flour must be well thought out and studied, since there are already players on the market who have been investing and working on it for years, including us. I would say that today it is a bit late to start from scratch, but - as we know - nothing is really impossible.

What opportunities does the insect product have in the animal feed market?

The animal feed industry is a sector in which edible insects will soon experience dramatic growth

July / September 2021

INTERVIEW

An insect farm consumes significantly less soil, water and feed than any other traditional farm in terms of volume and turnover.

This can be understood by looking at the hundreds of millions of euros that have been raised in funding by specialized companies. On the other hand, the turnover of the animal feed market (including pets such as cats and dogs) is huge, and edible insects bring to this industry all the advantages we mentioned earlier when talking about human nutrition. the Editorial Staff

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July / September 2021

SUPPLIER NEWS

P.M. Mohamed Ali chose Storci (again)

T

he business relationship between P.M. Mohamed Ali & Co. and Storci started some years ago, when the first line, 1000/400 Omnia, was purchased. We are proud to announce that the Sri Lankan group has decided to turn to Storci again for a new dry short pasta line capacity 1,200 kg/h. This plant can manufacture

36

a widerange of short pasta shapes and is the outcome of an attentive planning work by Storci R&D dept which, beyond getting to a strengthening of the line, has implemented a series of specific details to make it even more reliable and performing.

Which ones? We asked Marhoof Fahmi - P.M. Mohamed Ali & Co. owner - about it.

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You did buy a Storci short pasta line (1,200 kg/h), equipped with accessories and highly automated. Could you tell us which features of this line struck you most? How has it contributed to produce an excellent pasta such as yours?

In my opinion, there are some key factors that I would like to point out. Thanks to Storci presses, the

July / September 2021

SUPPLIER NEWS

quality of our products is risen and the plant monitoring is much easier: moreover, the high technology and the quality of the components used are essential to reach such results. Trays stacking machine guarantees technology

& safety. For a production at its very top. The drying phase, which is modular, versatile and advantageous. Storci dryers have been recently re-designed, improvingall the components, from both technological and technical viewpoints. They enable the drying of any pasta shapes, with no problem whatsoever.

Last, but not least, I have to mention is the high automation of the line itself that allows a reduction of the manpower with a subsequent management fee saving.

Which are the reasons you would bring forward when advising someone, interested in the pasta sector, to turn to Storci?

In general terms, the quality and reliability of their lines.

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Moreover, we would like to highlight the excellent service/ after-sales assistance, always available and thorough: Storci team has proved to be very responsive to our needs, timely and professionally.

Are you planning any specific projects in the next future? Any new challenges to take on?

We are planning to boost further short pasta shapes and add a long pasta production plant in the future. In our opinion, the greatest challenge nowadays is to make people understand how pasta is a healthy and versatile product, with so many pros, making sure that it is more and more available and affordable on the market, without being forced to give up on quality.

July / September 2021

SUPPLIER NEWS

GEA launches its new extruders

G

EA has rounded out its xTru Twin series of highcapacity extruders for the food and pet food industries with the flagship xTru Twin 140.

The new top-of-the-range machine is equipped with an advanced profile; powered screws provide users up to 40 percent increased capacity with the same efficiency, quality and footprint as previous models. Additionally, this highcapacity technology can be applied to the other models of the GEA xTru Twin extruders too and retrofitted to older machines to increase their capacity without changing the floorplan of the factory. The GEA xTru Twin extruders offer the flexibility to produce a wide range of products including: cereal-based snack pellets die-cut, 2D, 3D, multilayers,

square shape, punched and direct expanded; breakfast cereals; dry pet food; and any other extruded food product.

The latest xTru Twin 140 has a production capacity of over 3 tons of pellets and 10 tons of pet food kibbles an hour. To achieve the additional capacity GEA engineers have used their experience and know-how to increase the crosssectional area, rotation speed and pitch of the screws on the new machines while maintaining the extruder footprint and screw length. This also allows customers to upgrade existing machines without buying a new one or changing the plant layout.Other key features of the GEA xTru Twin range include: a high-speed premixer for perfectly hydrating flour; a large, curved mixing vessel that facilitates good

water absorption and adhering to the requisite hygiene standards; a vertical forced feeding screw to control the dough’s movement into the cooking screw; a powerful, variable speed motor with a safety clutch; a high-torque, double cascade gearbox that ensures excellent power reserves and safety. With its co-rotating, fully intermeshing twin screws, a modular barrel assists in properly cooking cereal-based dough.

GEA embarked on the process of developing the new technology in response to customers’ requests and the market’s need for a single, high-capacity machine capable of producing a wide range of innovative food shapes. Thanks to this new technology’s flexibility, customers can develop new products and get them to market quickly and profitably.

The upgraded GEA xTru Twin 92 high capacity extruder offer users up to 40 percent higher capacity with the same efficiency quality and footprint

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PASTA

July / September 2021

HISTORICAL NEWS

Montana Macaroni

I

n 1916, Montana Macaroni Mfg. Company built a factory in Great Falls, Montana with Joseph Magagnini at the helm.

Magagnini had experience in the business as former president and manager of a pasta factory in Tacoma, Washington. In January 1917, the factory began production with state-of-the-art equipment, including a hydraulic instead of mechanical press, and was able to make 8,000 pounds in one shift.

The company claimed to be the

most technologically advanced factory “West of the Twin Cities” (Minneapolis-Saint Paul) and could supply enough pasta for “All the Rocky Mountain States” (Colorado, Idaho, Montana, Nevada, Utah and Wyoming). When it opened, it was the second pasta factory in operation in Montana, the other being Imperial Macaroni Mfg. Company in Butte. It was also the second in Great Falls, the first opened about 20 years earlier, but went out of business as it only

Hercules Macaroni advertisement from The Daily Inter Lake, February 17, 1917

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PASTA

catered to a limited ItalianAmerican market in the area.

Magagnini had ambitious plans for manufacturing and marketing.

Initially, Montana Macaroni could produce 37 varieties of pasta, but the intention was to expand to 77.

Magagnini knew most Americans were familiar with basic varieties, such as macaroni, spaghetti, vermicelli, noodles, alphabets and elbows. His strategy was to offer Italian-Americans more types they were accustomed to and introduce others to the many varieties offered in Italy. This meant educating the uninitiated in both the types of pasta and proper preparation. In fact, Magagnini was aghast at the mere thought that someone would “bake pasta” or “cut it when cooking”, both common practices used by Americans at the time. Magagnini also focused on the health aspects of pasta by using bold advertising claims such as, “An abundance of nourishment necessary to mental and bodily vigor” and “Rich in gluten, strong in nutritive value - a builder of flesh, bone and blood”.

Slogans like these were likely the impetus for selecting Hercules as the brand, invoking an aura of strength and vitality. Montana Macaroni only lasted a few years.

What happened to the company was unknown; the building was repurposed in 1919. Perhaps, Magagnini was too far ahead of his time. In 1996, seventy-seven years after Montana Macaroni, the history of manufacturing pasta in Great Falls began again with Pasta Montana, a company focused on making high quality pasta.

Leonard J. DeFrancisci National Pasta Association History Committee

July / September 2021

HISTORICAL NEWS

References • “Hercules Products” advertisement, The Daily Inter Lake, Kalispell, Montana, volume IX, number 258, February 17, 1917, page 4.

• “Hercules Products” advertisement, The Choteau Montanan, Choteau, Montana, volume VI, number 44, May 2, 1919, page 9.

• “Launch Manufacturing Here of New Style Auto Tires”, Great Falls Daily Tribune, Great Falls, Montana, 32nd year, November 16, 1919, page 11.

• “Macaroni Factory, Making 120 Tons Monthly, Starts Turning Out Product”, Great Falls Daily Tribune, 29th year, January 7, 1917, part 2, page 1.

Hercules Label from Montana Macaroni Mfg. Co. Inc., Great Falls, Montana, circa 1916 (digitized by Leonard J. DeFrancisci)

• Simmon’s Spice Mill, volume XXXIX, number 10, October 1916, page 1121.

ADVERTISER INDEX AL.MA www.almapackaging.com ANSELMO www.anselmoitalia.com BÜHLER www.buhlergroup.com

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TRAFILE TURCONI www.trafileturconi.it

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ZINDO www.zindo.it

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