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T h e i n t e r n at i o n a l m ag a z i n e f or Pa s ta P r o d u c e r s

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Pasta does not make you fat, words of researchers

Reflections on India’s agrifood policies about grains

AN ALL-ITALIAN STORY

Anselmo S.p.a. - Bene Vagienna (Cn) - ITALY - Tel. +39 0172654755 - Fax +39 0172654811 anselmo@anselmoitalia.com - www.anselmoitalia.com

N. 3 July / September 2017

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Chairman Claudio Vercellone

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Editor in Chief

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Claudio Vercellone Technical director Gianni Mondelli Scientific and technical committee Gianni Mondelli Technical production Maurizio Monti Wheat and flours technician Roberto Tuberosa Agricultural Genetics Editing Coordinator Delia Maria Sebelin ufficiostampa@avenuemedia.eu Advertising Massimo Carpanelli carpa@avenuemedia.eu

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Edition, management, editorial, advertising and administration Avenue media Srl Via Riva Reno, 61 40122 Bologna (Italy) avenuemedia@avenuemedia.eu www.avenuemedia.eu international partners India AgriBusiness & Food Industry The leading magazine in India about food processing sector Media Today Group, New Delhi - India Romania Anamob - Romanian National Association of Flour Milling and Baking Industries Turkey Miller Magazine / Degirmenci Dergisi World milling and pulses technologies magazine Parantez Group, Istanbul - Turkey Subscriptions office abbonamenti@avenuemedia.eu Subscription Ue countries € 45,00 Outside Ue € 60,00 Print MIG - Moderna Industrie Grafiche Srl Via 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

Contents Editorial

Pasta is good for… the Planet by International Pasta Organization

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features RESEARCH

Pasta does not make people fat: here it is the scientific evidence by Americo Bonanni

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Raw materials

Game of grains: India’s agrifood policies need a holistic review by Raghavan Sampathkumar

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departments

Facts & news Pasta’s friends Supplier news Events

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EDI TORIAL

Pasta is good for‌ the Planet E arth Day is an annual event celebrated all over the World. Worldwide, various events are held to demonstrate support for environmental protection. First celebrated in 1970, Earth Day events in more than 193 countries are now coordinated globally by the Earth Day Network.

by International Pasta Organization A non profit association dedicated to promote pasta consumption and awareness

Did you know that one of the most delicious ways to support a healthier planet is to put more pasta meals on your plate? We all agree that pasta is tasty and good for our health, but as we learn more about the costs and benefits of different food systems, we are also discovering that pasta is good for the Planet. Because meat and animal products can be a huge drain on natural resources, governments and organizations around the world are advising their members to adopt more plant-based meals, and scale back on meat. A colorful dish of pasta is one of the heartiest plant-based entrees, and can satisfy even the most devoted carnivores. And for people who are not willing to give up meat, pasta is a great way to take a small amount of meat and stretch it into a satisfying, mostly plant-based meal. Experts around the world express concern at how we’re going to feed a growing population amidst unpredictable climate and weather patterns. Luckily, pasta meals are a delicious approach, because the carbon footprint of pasta is only

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The environmental impact of pasta is really low

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World Pasta Congress 2015 - Pasta & Sustainability - Luca Ruini, Barilla

EDI TORIAL

Diagram 1 - Carbon Footprint

BCFN FOUNDATION, 2015

Diagram 2 The food and environment Double Pyramid Model

15.5 oz CO2eq/lb (34.44g CO2eq/kg), much lower than many other foods. The carbon footprint of red meat, for example, is 359.3 oz CO2eq/lb (Diagram 1). Scientific literature explains that pasta is the right food to feed the planet. From the field to the table, the environmental impact of the pasta is really low, as explained Duncan Williamson, of Wwf Uk, on the occasion of World Pasta Day & Congress 2015. Researchers estimate that it takes more than twenty times less water to make 1 calorie of food from grains (like the wheat used to make pasta) than it does to make 1 calorie of beef. In fact, even fruits and vegetables need 2 to 4 times as much water per calorie than grains. At the 2016 World Pasta Day conference in Moscow, Dr. Riccardo Valentini, winner of the 2007 Nobel Peace Prize, explained that «pasta production is quite ecologically positive». Because of this, scientists around the world put forward a consensus statement declaring that «pasta is a simple plant based food, and has a low environmental impact» (Diagram 2). We can help our Planet also cooking pasta. Indeed, how we cook pasta at home accounts for 38% of pasta’s total carbon footprint. You can help pasta water boil faster and save energy by covering the pot with a lid, and waiting until after the water has boiled to add salt. And we can also save water by trying a one pot pasta meal, or by using the leftover cooking water to make sauces or feed your plants. International Pasta Organization

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pasta dies leader since 1925

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FACTS & NEWS

Researchers at the Massachusetts Institute of Technology’s found a way to take flat sheets of gelatin that, when submerged in water, turn into three-dimensional structures, including pasta shapes like macaroni and rotini. Besides the culinary possibilities, the ability to shift shapes also might reduce shipping costs. The edible films could be stacked together for shipping and then morph into another shape later after being immersed in water.

These pasta shapes were created by immersing a 2-D flat film into water

Barilla’s new products yields positive results In 2016 Barilla launched 17 new whole grain products in the soft bread, pasta, biscuit and rusk categories. The gluten-free and Protein Plus ranges also were extended through the launch of 11 products that included bread, sauces, flour and pasta. Total revenues at Barilla in fiscal 2016 were € 3,413 million, up 2% from fiscal 2015. The company said it benefited from growth in Europe, where it achieved a 4% increase in sales volumes and 3% increase in revenues, driven by the pasta and sauce categories. In the United States, Barilla said it increased its market share in the pasta category to 31.4%, due in large part to higher consumption of its classic products (semolina pasta and Pasta Pronto) and to the Barilla Premium Pasta innovative products (gluten-free, Collezione and organic pasta).

Pasta sales rise thanks to sustainability issues Health and sustainability issues are driving pasta sales along with growth in key countries, according to data shared by The Nielsen Co. at a board meeting for the International Pasta Organization held May 29-30 in Uzwil, Switzerland. Nielsen data show that globally 66% of consumers are willing to pay more for brands committed to sustainability. «Overall, consumers show positive attitudes about pasta, recognizing it as one of the main healthy foods», Mr. Stefano Galli, global business partner for Nielsen, said. «This is reinforced by a resurgence of growth in some mature markets as well as positive momentum in emerging markets». Mr. Galli said future pasta sales growth could come from the emerging countries of Cameroon, the Philippines, South Africa, Guatemala and Romania.

In Us, Modern Table Meals switch from bags to cartons Modern Table Meals (Walnut Creek, Ca-Us) reformulated its line of protein-packed pasta and meal kits in conjunction with a packaging change from flat-bottom plastic bags to “peaked” gable-top, stand-up paperboard cartons. The company feels that the cartons stand out on shelf in the pasta aisle and are also convenient for storage. «The gabled top allows us to be differentiated on the shelf from our competitors», says Jennifer Eiseman, senior brand Modern Table manager. «The bag was created to give consumers a Meals switched high level of transparency to the product with seeto new gabled cartons (left) through windows, sides and bottom. But we learned in the move that the tradeoff was a significantly lowered shelf life and from plastic bags (right) environmentally unfriendly plastic packaging», he said.

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michael indresano production

New pasta changes its shapes


pa sta’s friends Kraft Food Ingredients rebrands to Kraft Heinz Ingredients

Japan creates new import category for wheat

Kraft Food Ingredients has rebranded itself Kraft Heinz Ingredients after recently adding Heinz products to its portfolio of ingredient solutions. «As our industry continues to move forward, this rebranding to Kraft Heinz Ingredients is a sign of how we’re moving forward as a company to meet the needs of our customers», said Andrew Scribner, vice president and general manager of Kraft Heinz Ingredients.

Japan will introduce a new Simultaneous Buy-and-Sell (Sbs) import category in October of this year covering all wheat classes. Japan’s Ministry of Agriculture, Forestry and Fisheries’ (Maff’s) intent is reportedly to expand flexibilities for Japanese flour millers to purchase diversified classes and specifications of wheat at competitive prices. Up to 200,000 metric tons per year of wheat can be imported in either bulk or containerized shipments under the new Category III (but imports under Category III are not obligatory if the general import system or another Sbs category can be utilized).

Italian olive oil is dropping

Flour imports in 2016 were up from the year before, at 15.058 million cwts, versus 14.758 million cwts in 2015. The flour import figure was a new record high (beating the previous record set in 2015). The flour export total for 2016 was the largest since 2001, when flour exports totaled 10.507 million cwts. Semolina, pasta, bulgur, and couscous exports totaled 2.938 million cwts in 2016, down from 3.565 million cwts a year earlier. All told, domestic disappearance of flour in 2016 was 428.463 million cwts, down 1.263 million cwts from 2015 and down from 429.843 million cwts in 2014.

India implements food fortification regulation

Erosion of Us per capita flour intake continued in 2016

Italy is the second largest olive oil producer in the European Union after Spain and accounts for approximately one-quarter of the Eu-28 olive acreage. According to the latest industry estimates, Italy’s marketing year 2016/17 olive oil production is estimated at approximately 200,000 metric tons, a 58% drop from the previous abundant campaign (475,000 metric tons) due to sudden alternations of hot, cold and rainy weather that affected the Italian peninsula throughout the year, combined with the olive fruit fly attack in September. Overall, quality is reported to be good.

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Us per capita consumption of flour in 2016 decreased to 131.6 lbs, off 1.4 lbs from the year before and the smallest annual total in 37 years, according to Us Department of Agriculture (Usda) data. Professional

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Last April the Food Safety and Standards Authority of India (Fssai) implemented its Food Safety and Standards (Fortification of Foods) Regulations. We remind that on January 3, 2017, Fssai published a draft food fortification regulation in the Official Gazette of India pertaining as an addendum to the Food Safety and Standards (Food Product Standards and Food Additives) Regulations, 2011. The draft regulation specified fortified food products including salt, wheat flour (atta), refined wheat flour (maida), and fortified rice. You may access the full text of the Regulation at: www.fssai.gov.in July/September 2017


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Pasta does not make people fat: here it is the scientific evidence Spaghetti and macaroni should not be eliminated from diet

by Americo Bonanni Press and Science Communication Office IRCCS Neuromed

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P

asta has had some hard times. It found itself cornered by a barrage made by war to carbohydrates (taken as a whole, without any distinction), paleo-diets (editor’s note: eating following the traditions of ancestors), high-protein diets and various other fashionable nutrition habits. At the end, especially in the United States, pasta has been viewed as a real public danger, with unavoidable, significant,

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impact on sales. Now an Italian research work seems to launch the beginning of the counter-offensive, all in all claiming a very simple statement: «Pasta does not make people fat, as long as it is part of the Mediterranean diet, and within the caloric needs of each individual». It is a concept very well known by all those dealing seriously with this food. Now, for the first time, science takes stand, and puts pasta as one of

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the main cornerstones of Mediterranean-style diet.

Focus on the research Conducted by the Department of Epidemiology and Prevention of IRCCS Neuromed in Pozzilli (Italy) and published in the scientific journal “Nutrition and Diabetes” (1), this research stems from the analysis of data regarding more than 23,000 people recruited within

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Figure 1

two large studies, carried on by the same research group, over several years. The first, “Moli-sani”, launched in March 2005, involved about 25,000 citizens of Molise, collecting data related to their health, eating habits and lifestyles. The purpose of the Moli-sani, which represents one of the largest single-center epidemiological studies at the international level, is to explore environmental and genetic factors underlying cardiovascular disease and tumors (Figure 1). The other study, Inhes (Italian Nutrition & Health Survey), is a project designed to generate information on eating habits, factors influencing the choice of food and, finally, the level of awareness about diet and health in the Italian population. Nutritional and health data were collected by telephone interviews from 9,319 citizens leaving in all Italian regions. The Inhes research was partially supported by Barilla via Mise (Italian Ministry of Economic Development) - as part of the Athena MI01_00093 Program - New Technologies for Made in Italy (D.I. PII MI 6/3/2008), and by Epicomed Research.

PASTA INTAKE IN ASSOCIATION WITH BMI IN MOLI-SANI POPULATION

Pasta & obesity

Moli-sani research - Pasta intake adjusted for body weight (top) or for residual caloric intake (bottom) was inversely associated with Bmi

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When we consider the relationship between lifestyles and health, obesity is a major concern worldwide. It is on this condition that Neuromed researchers focused their attention. «By analyzing anthropometric data and eating habits of participants - explains George Pounis, a young Greek researcher working at the Neuromed Department and first author of the paper - we saw that consumption of pasta, contrary to what some people believe, does not cause an increase in body weight. Rather, it is associated with a healthier body mass index, a lower waist circumference and a better waist-to-hip ratio». These results were reached by following a rigorous statistical method designed to avoid all possible confounding July/September 2017


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factors. Indeed, many elements must be taken into account before reaching conclusions. So, besides the so-called normal confounding factors (such as age), Neuromed researchers also took into account total calories consumed and body weight. This method aims at overcoming the typical obstacle faced by every nutrition survey: the tendency of people to report lower food (and therefore energy) intake. As a matter of fact, an underestimation. Final results show that pasta consumption is associated with greater adherence to the Mediterranean diet, corresponding to a higher consumption of vegetables, fruits, legumes, extra virgin olive oil. An expected result, after all. But what made this research one of the scientific news most followed all over the world was the observation that regular, moderate consumption of pasta is associated with lower values of the

Eating pasta with moderation is beneficial for our health

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Greek researcher George Pounis, first author of the paper Irccs Neuromed

Licia Iacoviello, head of the Molecular and Nutritional Epidemiology Lab. at Neuromed

classical indexes defining obesity, such as weight - height ratio (Body mass Index, Bmi) and waist and hip circumferences. This was especially true in women. The average amount of pasta consumed was 60 grams per day for women and 70 for men.

moderation. «Our study - says Licia Iacoviello, head of the Molecular and Nutritional Epidemiology Laboratory at Neuromed - draws its significance from the type of analysis conducted, in which pasta consumption is put in relationship with total calories. So we are not giving the green light to binge eating spaghetti, linguine or macaroni. We are just giving back to pasta the position it deserves in the context of a balanced diet, and in the wake of the Mediterranean tradition». «Pasta - continues Iacoviello, who is also a medical epidemiologist and PI of the Moli-sani and Inhes studies - is often considered a food to avoid when you are on a diet aimed to lose weight. Some people bans it completely from meals. In the light of this research, we can say that this is not a proper attitude. We’re talking about a fundamental component of the Italian Mediterranean cuisine, and there is no reason to eat without it. The fundamental message that emerges from this study, as in other scientific papers already published as part of the Moli-sani and Inhes projects, is that following the Mediterranean diet, with appropriate moderation in consumption and respecting

Attention to quantities So no one, as researchers point out, should feel entitled to throw himself on big pasta dishes: the message is

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The research does not make distinctions between different types of pasta

Apple chicken sausage with whole wheat penne pasta

the variety of its components - the dough in the first place - is beneficial to our health». Surely the American consumer - accustomed to large portions of pasta seasoned with abundant and fat-rich sauces - will be very surprised to read the average pasta consumption considered in the study: 60/70 grams per day. «But that’s why we speak of moderation - explains the scientist - Pasta should represent 10% of daily caloric intake. And we must also keep in mind the specific Italian way of consuming pasta, as it appears from our studies and as we also know from tradition: seasoned with tomato, legumes, fish, vegetables and extra virgin olive oil, rarely with meat or animal fats (butter or cream). This is a very important issue: apart

from quantity, there is a huge difference between the typical Italian pasta dish and the “United States” one, where condiments can be unhealthy and loaded with calories. Yet, despite these limitations, even in the United States similar results were also obtained in the Intermap study (2). This “all American” study extends our results, obtained in Italy, the home of pasta, to other cultural contexts».

Pasta should not be eliminated On the concerns raised by some “anticarbohydrate diets” supporters, Dr. Iacoviello is very clear: «It makes no sense to completely avoid pasta in order to obtain weight loss, as many think and as some eating fashions recommend. It is advisable, instead, to take it in

moderation and with typical seasonings belonging to Mediterranean culture. Often, those who avoid pasta, abandon the whole Mediterranean-style diet, giving up all related benefits. We must distinguish between simple sugars (such as those found in sweets or sugary drinks) that are harmful and should be avoided, from complex carbohydrates (such as pasta and cereals in general, especially if whole). To make things worse, those who give up pasta often replace it with other, less healthy, foods».

Whole wheat pasta The way it is conducted, the Neuromed research does not allow to make distinctions between different types of pasta. Nevertheless, Italian researchers noted a very low consumption of whole wheat, which instead should be encouraged. According to results obtained from other recent scientific studies (3), pasta made from durum whole wheat flour, with an elongated shape and cooked “al dente”, has a low glycemic index, which helps to maintain a healthy metabolic profile. Americo Bonanni

sources their associations with lower BMI in middle-aged US adults: the International Study of Macro-Micronutrients and Blood Pressure (INTERMAP). Am J Clin Nutr. 2012; 96(3):483-91. Epub 2012 Aug 1

Pounis G, Castelnuovo AD, Costanzo S, Persichillo M, Bonaccio M, Bonanni A, Cerletti C, Donati MB, De Gaetano G, Iacoviello L., Association of pasta consumption with body mass index and waist-to-hip ratio: results from Moli-sani and INHES studies. Nutr. Diabetes. 2016 Jul 4;6(7):e218. doi: 10.1038/ nutd.2016.20

(1)

Scazzina F, Dall’Asta M, Casiraghi MC, Sieri S, Del Rio D, Pellegrini N, Brighenti F. Glycemic index and glycemic load of commercial Italian foods. Nutr. Metab. Cardiovasc. Dis. 2016 May; 26(5):419-29.

(3)

Shay CM, Van Horn L, Stamler J, Dyer AR, Brown IJ, Chan Q, Miura K, Zhao L, Okuda N, Daviglus ML, Elliott P; INTERMAP Research Group. Food and nutrient intakes and

(2)

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Game of grains: India’s policies need a holistic I

n urban India, the demand for prepared and convenience food is increasing at a dazzling speed due to fast lifestyle, working couples having not much time for cooking at home, increased purchasing power, health consciousness, and consumers’changing taste preferences. Opportunities for pasta, dried pasta, and fresh/chilled pasta are expected to experience continued growth in a country which is witnessing a fast rural-to-urban migration. Indeed, pasta, though considered as a niche market in India, is one of the fastest growing categories in the packaged food market. The growth of this market is mainly attributed to increasing exposure to foreign cuisines in on-trade outlets. Italian food has, in the process, become one of the favourites. Pasta has firmly entered the Indian kitchen along with olive oil and balsamic vinegar, displacing those ubiquitous instant noodles in the larder. Italian cuisine has become so popular in the Indian market that quick service restaurants such as Domino’s and Pizza Hut have also gone beyond pizza to offer pasta dishes, which is a further indication of the rise in the popularity of this category. As Mr. Raghavan Sampathkumar Pasta has firmly entered explains in this article, not the Indian kitchen only pasta but also other food products derived from wheat, rice and corn are pretty loved from Indian population. This is ok but know a lot of traditional crops such as millet and pulses have being replaced from “modern” cereals and rice. This could be dangerous because che country’s protein consumption has being stagnating over the last decade. But a solution exists. Government should start again to invest in pulses and novel food products using pulses as ingredients. May be the way should be to produce wheat pasta added with pulses’ flour. Or making population learn that pasta is a very versatile food: a lot of good recepies include sauces with pulses like peas, beans and chickpeas.

The Editorial Staff

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agrifood review

by Raghavan Sampathkumar SmartAgBiz

The key macro trends in consumption of selected food crops

T

he term “food basket” in India actually means a real basket that an average Indian woman takes to shop for groceries and food. Some decades ago, her basket (now a days, “his” too) would contain plenty of vegetables, small millets and a rich variety of leafy greens in addition to staple grains such as rice and wheat. However, many of the above items have been vanishing, albeit slowly, from the food basket and most of these are not even known to the millenials. Even the older generation that is popularly called as the baby boomers, and who used to consume these diverse foods everyday had, to a large extent, forgotten them. The transformation of diets in India over the past few decades is mind-blowing in the extreme and disturbing to boot. In this article I would like to discuss the key macro trends in consumption of selected food crops in India; possible causes of the transformation of diets; potential impacts on health and wellbeing

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and, finally, the importance of enabling policies that can augment not only food but the nutritional security of a country. Although this analysis is primarily related to India, the recommendations and implications can be applied to any country that shares a similar agrarian, demographic and socio-economic profile.

Shrinking diet diversity If one might think how important diversity in diets is - that is, the different types of commodities and foods that supply nutrients - then they should consider this. In a recent study on how and from where population in different countries derive their calories revealed that in the past 50 years, more and more countries became dependent on fewer crops.

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In India Domino’s and Pizza Hut offer not just pizza but also pasta

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In other words, diets of majority of people in several countries across the globe are becoming homogenous and depend on few key crops such as wheat, maize (corn), and soybean. If harvests in any of the major regions that produce these crops would face adverse weather, the ramifications would go deeper and wider across the globe. Prices would tend to soar, and producing countries could take kneejerk reactive measures to curb trade which would further strangle global availability. Any increase in food prices would push millions deep or deeper into hunger and poverty, particularly in the low-income food deficit countries in Asia and Africa. These issues may cause social unrest and may lead to unexpected situations like the recent Arab Spring.

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R aw mat erial s Causes for diet diversity Rising disposable incomes in tandem with economic growth are driving dietary changes particularly in favor of animal protein which in turn drives enormous growth in corn and soybean sectors. The much-celebrated middle-class boom in Asia where more than a couple of hundred million people came out of abject poverty in the last three decades and growing affluence in the middleto-high income socio-economic classes have also contributed significantly to this phenomenon. However, these few major crops have gradually been replacing a huge variety of traditional and indigenous food crops across the world. For example, in India, there used to be times when minor millets such as ragi (finger millet), cumbu (pearl millet) and foods like cassava, were important parts of regular everyday

In Asia and Africa any increase in food prices would push millions into hunger

diets but were eventually replaced, over several decades, with food products derived from wheat, rice and/or corn. As incomes rise, diets undergo faster and greater transformation and in the race to be affordable and available, some food crops get obviously sidelined. Economists are conveniently blaming the country’s impressive economic growth and claim that people tend to move ahead to consume more food items that are “perceived rich” and less of those foods that are “perceived inferior” - but by no means nutritionally!

Food depend on few key crops such as wheat, corn and soybean However, what these statistics do not reveal is the resulting impacts on human health, nutritional wellbeing and eventually productivity of the generation that misses out on important sources of nutrients from these diverse food crops.

Marginalization of minor crops If one asks whether India’s green revolution has helped the country to achieve self-sufficiency in food, the obvious answer from the people of the highest echelons of policy making and politics would be a chest-thumping “yes”. But, in truth, what was happening was literally “policy hi-jacking” by a few groups with vested interests and the intent to maintain their status quo under the guise of augmenting food security. In the process, nutritional security, health and wellbeing of the population have become collateral damages.

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Economic growth is driving dietary changes in favor of animal protein

Apart from minor millets, one of the biggest casualties happened to be pulses, possibly the most important sources of protein for the majority of Indians. Here are some of the reasons that caused or hastened marginalization of pulses. Unsupportive “silo� policies that are skewed and became more favorable towards few crops such as rice and wheat. However, the difference between growth in maize and soybean versus rice and wheat is that the latter duo is primarily policy-driven while the former are market or demand-driven mainly from the meat sector, in fact, most of animal feed consists of maize and soybean as raw materials. Lack of appropriate support mechanisms including procurement; sufficient marketing opportunities beyond government agencies; policies that hinder involvement of private players in sourcing directly from farmers; lack of processing infrastructures and value addition are some of the factors that discourage

farmers to take up any other crops unless there are absolutely no choices. There is an entrenched belief that minimum support prices (Msp), a form of market intervention by the Government of India to insure agricultural producers against any sharp fall in farm prices that are increased every year for these minor crops will motivate farmers to take up cultivation.

Times ago, in India, minor millets were important in everyday diets 30

Unfortunately, that belief has been proven wrong at least in the case of pulses, since domestic production has been languishing despite significant increases in Msp up to 87% over the last four years for some crops like pigeon pea. If anyone claims lack of demand for pulses from consumers as the cause for the negligible growth in production, the numbers speak by themselves. India’s pulses imports have grown over the last four years from nearly 15% of the total demand in 2010-11 to reach 21% in 2012-13 before falling to nearly 17% in 2013-14. However, what limits creating more demand is clear the lack of innovations in developing novel food products using pulses as ingredients and dwindling research and development (R&D) efforts and investments in this front.

Indian millets

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Pulses, unfortunately, are perhaps the most under-utilized foods, considering their rich nutritional profile. In the developed world, new market segments are currently being explored with significant interest: protein-rich products targeted at athletes and body builders, partial replacement of cereals with pulse-based ingredients in extruded food products (e.g. noodles, pasta etc.) and in other popular foods including granola bars and breakfast foods. However, in India, research on these fronts has long been in its nascent stages. Maize (corn) has undergone such a phase of growth and exploration of unimaginable kinds of use options and has become almost ubiquitous in several every day food products. Similar efforts are needed to create demand for pulses. In a different perspective, questionable policies on fertilizer pricing, particularly for Nitrogen against other fertilizers, may be a limiting factor for increasing pulses cultivation. Urea is the

There is a lack of innovations in developing food products from pulses

Adam Swanson’s vegan delight with pulse pasta

cheapest of all fertilizers and an average farmer, without understanding nutritional requirement and soil health, will obviously go for the cheapest fertilizer thinking it would result in bountiful harvest. However, all this does not only worsen the already awkward N-P-K ratio of the soil but it impacts the ecosystem, flora and fauna particularly marine life due to loss of excessive Nitrogen by run off and leaching. Taking a rational policy in this front will not only result in encouraging pulses cultivation but can also help

enhance soil health, which is important for sustainability.

Policy imperatives: striking the right balance A report from India’s National Council of Applied Economic Research (Ncaer) suggests that cereal-based food security policies may not contribute significantly to achieve nutritional security of the population. However, if one digs deeper, it is evident that the recent Food Security Act seems to indirectly support nothing but rice and wheat. All the measures taken up

Indian pulses

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via Foggia 71/73 - 76121 Barletta Italy - tel. +39 0883 510672 fax +39 0883 510741 info@zindo.it

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R aw mat erial s

Pasta enriched with pulse flour could be a good source of proteins under the act are seemingly favoring these two crops while other minor cereals and pulses are eventually getting further marginalized. Given that the country’s protein consumption has been miserably stagnating at around 50-57 grams per day over the last decade, it is critical to give due importance to pulses and push through conducive policies. India’s unique strength is its demographic dividend of having a median age of under 30 by the turn of the next decade. Food and balanced nutrition form the basis of human productivity and wellbeing and when these are not given due consideration, the opportunity cost or lost, indeed, could be detrimental to the economic prosperity of the country

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in the coming decades. Unjustifiable emphasize on rice and wheat resulted in a situation where these two crops were contributing to the biggest chunk of calories and protein. At a time when prices of pulses are surging, average and the poorest Indian middle-class households are the most affected as they usually spend more than half to two-thirds of

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Pasta

their monthly income on food. Such rise in prices will cause huge cuts on consumption of pulses.

Food Security Act seems to support rice and wheat

July/September 2017


R aw mat erial s

Cheaper carbohydrates will eventually replace the amount of protein from pulses and other foods in case of price spurts. It could possibly be one of the

reasons behind the emergence of a diabetes epidemic in the country. It would not be a surprise if India, in the near future, will pip China to claim

About the author Raghavan Sampathkumar has worked 11 years in agro commodities, agriinputs, GM/biotech crops and animal health and nutrition sectors across AsiaPacific and has an understanding of the complex political, socio-economic, environmental and cultural perspectives of the Ag-food value chain. In his role as a consultant he has worked in international marketing with Saskatchewan Pulse Growers; as a freelancer with companies such as Promar Consulting, Japan; and also in various capacities with reputed MNCs including Monsanto. He is the founder of SmartAgBiz, a boutique firm that focuses exclusively on market research for agribusiness sector.

Ti m

Mr. Sampathkumar graduated with distinctions in his master of Agribusiness degree from University of Adelaide, Australia and is also an alumnus of TNAU, Coimbatore, India. He regularly delivers lectures at various institutes and he can be contacted via his email: vnsraghav@gmail.com.

e

y lds i u b

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the notorious throne of “the diabetic capital of the world”. With more than 100 million people affected, it would be the public health disaster of the century. Although imports can help bridge the gap in demand, steps must be taken to encourage domestic production in order to avoid potential hostagelike situations particularly at times of limited availability. All it requires is: a vision beyond vested interests and vote-bank concerns; strong politicians willing to take concerted efforts in terms of increased investments in R&D and infrastructure across the value-chain; conducive and balanced policies that are based on holistic understanding of the realities of the agrifood. Raghavan Sampathkumar Acknowledgements This article was originally published in “Milling and Grain”

s... m a e r dr

Una tradizione di famiglia

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supplier news

Storci’s couscous cooker ensures a unique product by Storci

O

ne of the first evidence of couscous presence in the food historical scene, was found in the 13th century, in the Muslim area of Spain. From then on, its degree of diffusion has been very high, becoming a main product in the feeding habits of most of the Mediterranean area population. Modern technology must undoubtedly deal with this tradition made of texture, flavours, tastes, times and methods. One of the most critical and decisive phase to get a good couscous is the cooking: in a home context it requires to be cooked no less than two/three times.

The cooker is feeded by a steam group that can be more or less complex depending on the specific request

The strong point of the couscous line

Total control of the steam

Storci takes good care of this phase and the result is the cooker, the strong point of the couscous line. Once reached the cooker, the product falls onto a conveyor belt made of a material which enables a better steam cooking. When entering the cooker, the couscous is immediately levelled in order to make a vertically homogeneous surface so that an unvarying cooking is ensured. Along the machine length there are injection pipes that let the steam enter the chamber and totally envelop the product. From the cooking chamber the couscous falls into a crumbling basin, and subsequently onto a descending belt that sends it toward the dryer, whereas the parts of lumpy product are selected and put again into the system to be stirred and crumbled until they reach the right granularity.

Total control of the steam: Storci’s cooker is feeded by a steam group that can be more or less complex depending on the specific request. In the past, in the older generation machines, the quantity of steam used to be manually set without any instruments, thus it was up to the on-duty operator to check on the cooking phase, to make an excellent couscous for the most demanding of palates. Nowadays we have modern technologies which enable the steam calculation and control during the cooking phase as well as its saving. Effective cleaning of the cooker: the cooker cleaning system includes the connection of the water inlet directly to the machine piping. The cooker conveyor belt can be cleaned on its way, by means of a rotating brush that removes sticking crumbs. A system

July/September 2017

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Pasta

for the complete lift of the cooker lid is currently being studied so that the operator will be able to clean it more thoroughly. Furthermore, water used for cleaning is directed into a basin placed under the machine and carried toward a drain connected to the sewage system with a subsequent total and easy cleaning. The industrial production has certainly wiped out those rituals typical of the couscous preparation that required extremely slowed down times for the benefit of the product itself. Storci’s technology has helped reduce the times, safeguarding its exceptional characteristics and keeping intact its taste in spite of the market reasons: couscousline great success bears testimony to the fame it has in the authentic couscous region. The figure has not changed, Storci’s lines and cooker are still the best sellers in the Maghreb area.

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supplier news

Bühler builds an innovation campus in Uzwil

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o accelerate delivery on his vision of innovations for a better world and to bring the benefits of the digital age to his customers, Bühler will build an innovation campus in Uzwil, Switzerland. This significant investment of over CHF 50 million spent over the next three years, demonstrates the commitment to strengthen the company’s innovation and technology capability in Switzerland. The project will commence in the third quarter of 2017, completion is expected

to be in the beginning of 2019. “We aim to drive business growth through innovations that contribute to a better future for many more generations to come”, says Stefan Scheiber, CEO of Bühler. For more than 150 years Bühler has grown by delivering innovations for a better world. “Sustainability is at the core of our innovation and our actions, and with this investment we will strengthen our business focus on delivering sustainable solutions”, says Ian Roberts, CTO of Bühler.

Today the company significantly contributes to the world’s food system and the future of mobility: around 60% of the globally harvested grains are processed on Bühler technology; around 25% of all engine blocks worldwide are made on Bühler Die Casting machines. The disruptive changes in business and technology represented by digitalization, the challenges of sustainability, and the need for clean mobility are now transforming the industries Bühler supports.

Here and on the opposite page some rendering of Bühler innovation campus

Long goods pasta line

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supplier news

To seize the opportunities of this transformation, the company will establish the finest innovation campus in its industry, welcoming the full ecosystem of partners, be they customers, startups, academics, apprentices, suppliers, the young or the experienced, to deliver a continuous output of differentiated and innovative products and services. July/September 2017

This announcement is the next step in Bühler’s ongoing modernization of the Uzwil site. The program is aimed at bestin-class innovation, research, training & education as well as production and logistics. With the decision to build an innovation campus, including a collaborative center and upgrading technology labs, Bühler is embarking upon a new Professional

Pasta

chapter of its company history giving strong commitment to Switzerland as a high tech center and innovation driver. “We will create an inspiring environment to develop future technologies and digital business models in close partnership with our customers, startups, academics, engineers and scientists”, says CEO Stefan Scheiber.

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events

Process Expo, the latest solutions for the food and beverage industry P roduced by Food Processing Suppliers Association (Fpsa), Process Expo is the Us largest trade show dedicated to bringing the latest technology and integrated solutions to all segments of the food and beverage industry. Processors gain a competitive advantage with the innovative technology on the show floor, where food processing and packaging experts demonstrate their machines and products. Both veterans and those new to food and beverage processing get training on food safety, trends, leadership, and more.

Who comes to the show

Training and education

Food and beverage processors from small to large companies across the globe attend the fair in Chicago, September 19-22. Attendees cover a range of food production and manufacturing responsibilities including Ceo, owner, corporate management, sales and marketing, production, operations, sanitation, maintenance, research and development, quality assurance, engineering, chefs, contract manufacturers, and more. The attendees also represent a cross section of vertical markets in addition to manufacturers outside the food industry that can benefit from the machines, products, and safety issues covered at Process Expo. The vertical markets include: • bakery, grains, seeds, and snacks; • beverage; • dairy;

The Process Expo University sessions will keep abreast of the latest trends, data, and regulations. A special Food Safety program will be led by experts from the Food Safety Summit. In addition, Haccp Certification training is available at a much lower cost than you will find at other events. Executives can also take part in a Ceo forum.

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• meat, poultry, seafood; • prepared foods, fruits, vegetables; • confectionery, candy, sweets; • pet foods. More than 600 food processing and packaging exhibitors will display machines, products and services specific to your needs as a food and beverage processor. See new technology in action, visit with current suppliers, find new partners to work with, and get recharged for the year ahead. Professional

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Networking At Process Expo, 15,000 attendees exchange insights and get to know colleagues from all the food and beverage sectors during events throughout the show. These include receptions, private meetings, one-on-one time with suppliers, exchanges in the education sessions, and mingling with colleagues during contests and demonstrations on the show floor. For further information: www.myprocessexpo.com. July/September 2017


events

Ipack-Ima 2018: food technologies at the top

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he first international presentation of Ipack-Ima 2018, the leading exhibition of food and non-food processing and packaging technologies scheduled for Fiera Milano from 29 May to 1 June 2018, was held on Saturday 6th May during Interpack. In the presence of journalists and representatives of business associations and companies from Austria, Brazil, China, France, Greece, Germany, Italy, Nigeria, Singapore, Sweden, Switzerland, Taiwan, Turkey, Uk and Usa, Riccardo Cavanna and Domenico Lunghi, respectively Chairman and Managing Director of the show’s management company, presented the key innovations of Ipack-Ima 2018. «The 2018 edition will mark a major turning point for the show», said Cavanna at the beginning of the press conference. «Following the acquisition of the show management company by Ucima (Italian Automatic Packaging Machinery Manufacturers’ Association) and Fiera Milano, the event’s strategies have been redefined with the aim of further expanding its international scope and making the Italian show a key appointment for industry professionals keen to discover the latest technological innovations, the highest performing materials and cutting-edge logistics solutions». Through the support of the leading Italian packaging machinery manufacturers affiliated to Ucima and the show’s longstanding exhibitors, a new exhibition space layout has been organised according to target markets.

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events

Each hall will host exhibiting companies organised into key industries centred around eight business communities: Food, Fresh&Convenience; Confectionary; Beverage; Pasta, Bakery & Milling; Industrial & Durable Goods; Health & Personal Care; Chemicals Industrial & Home, Fashion & Luxury.

Several cross-cutting themes A number of major cross-cutting themes relevant to all the business communities have been identified and will characterise both the exhibited products and the educational and conference topics at Ipack-Ima 2018. These are anticounterfeiting, e-commerce, sustainability and Industry 4.0. Innovative materials will also take centre stage in a new exhibition section entitled Ipack-Mat. Organised in collaboration with Material ConneXion Italia, it will be entirely devoted to innovative materials solutions including raw materials, semi-finished products and components for high value-added products

and packaging and innovative containers. It will serve as a melting pot of ideas and creative inspirations for strategic corporate areas from R&D to Marketing. Another major feature of Ipack-Ima 2018 is its participation in The Innovation Alliance. «This is a major new project that brings together five important shows: Plast, Print4all, Meat-Tech and Intralogistica Italia, as well as Ipack-Ima itself», explained Domenico Lunghi. «In an exhibition floor of 140,000 square meters the show will host a range of production sectors united by a strong supply chain vision: from processing to packaging, from plastics processing and industrial and commercial printing to customized graphic design of packaging and labels, through to handling and storage of consumer-ready goods. Along with our own promotional campaign, the show will also benefit from that of The Innovation Alliance», continued Lunghi. «This consists of a network of agents in

40 countries and communication activities across more than 70 countries to ensure an increase in numbers of domestic and international visitors».

Visitors from all over the world More than 150,000 visitors are expected at Fiera Milano during the five days in which the five shows will be held. Companies in the industry have been responding enthusiastically to these new characteristics. A year before the show is due to open, 60% of the available exhibition space has already been booked by leading Italian and international shows, who have chosen Ipack-Ima as the ideal venue to present their latest innovations to the market. The promotional activities carried out at Interpack confirm the strategic importance of the project. Large numbers of visitors are pre-registering so as not to risk missing the 2018 show and new exhibitors are booking space to be amongst the key players in this important exhibition project.

index of advertisers ANSELMO  www.anselmoitalia.com

cover

bÜhler  www.buhlergroup.com

back cover

ipack-ima  www.ipack-ima.com

- 2-3

landucci  www.landucci.it

41 9

capitani  www.capitanionline.com

35

mininni  www.molinomininni.com

capitanio  www.capitanio.it

21

MOLITECNICA SUD  www.molitecnicasud.com

cusinato  www.cusinato.com

11

niccolai  www.niccolai.com

DE MARI  www.demaripastadies.com

17

pavan  www.pavan.com

second cover

DEMACO  www.demaco.com

13

storci  www.storci.com

4-5

tecalit  www.tecalit.it

19

fava  www.fava.it

22-23

inside back cover

36 6

foodtech  www.food-tech.it

31

turconi  www.trafileturconi.com

27

imperia & monferrina  www.la-monferrina.com

29

zindo  www.zindo.it

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PriomatikTM. Traditional technology for modern times. Traditional, coarse semolina requires longer mixing times, to prepare the right dough. Easy operations require smart design. Got a question? Let’s talk about it. pasta@buhlergroup.com

Just scan the QR code and find out more about the BĂźhler PriomatikTM.

Innovations for a better world.

Professiona Pasta N.3-2017  

The International Magazine for Pasta Producers

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