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n. 73 - September 2013 ISSN 1590-6515
BEVERAGE TECHNOLOGY
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contents   5 - BEVERAGE Effect of UV-C light in the preservation of raw fermented beverages
M. Borcakli - J. Lucas - L. Caputo - T. Ozturk F. Baruzi - V. Fusco - G.M. Quero - L. Quintieri M. Houghton
September 2013 Number 73
departments 16 - BEVERAGE PROCESSING Tubular flash pasteurising equipment for aseptic filling - Innovative technological solutions for the beverage trade - Fruit juice processing line - European pumps market for food and beverage industry: energy-efficient offerings 22 - OENOLOGICAL MACHINERY Tartaric stabilisation system - Passion, technology, innovation in wine production -Dynamic analyser of fermentative kinetic 26 - Brewery Brewery equipment 28 - FILLERS AND CAPPERS Rinsing, filling, closing monobloc - Filler for beverages in cans - Isobaric filler - Compact monobloc 32 - PACKAGING EQUIPMENT Complete line for bottles and cans - Pallet wrappers - The countdown to Drinktec 2013 Independent printing for both porous and nonporous packaging 36 - CONTAINERS AND CLOSURES Machinery manufacturers react to the trend of PET recycling - From pellet to pallet with high-efficiency Sacmi solutions - Synthetic corks - Bottle washing and drying - Aluminium caps for wine 44 - PACKAGING TRENDS Worldwide PET is the preferred form of packaging for the beverage industry - The changing world of label printing (M. Fairley) - More than 70% of glass bottles and jars collected for recycling in the EU - US Demand for Labels to Exceed $19 Billion in 2017
54 - PRODUCT TRENDS Launches of coconut water quintuple over the past 5 years - Boom in healthy flavours in US soft drink market 56 - MARKETING REPORTS Asian promise for the soft drink sector - China near to be the GLOBAL PACKAGED WATER LEADER - The RISE of Russian Private Label BEER - Austerity takes its toll on European beverage industry - Mexican WINE SECTOR is growing - Packaged water: the soft drink leader in 2015 - Lighter juice drinks on the rise in Russia Swedish WINE MARKET TO WITNESS POSITIVE GROWTH to 2017 66 - RESEARCH Effect of green tea on glucose control and insulin sensitivity - Neuroprotective effects of resveratrol against ethanol 68 - NEWS AND TECHNOLOGY To what extent are polyphenols truly beneficial Grappa and spirits: exportation is the new frontier - International events in Italy 72 - ADVERTISER INDEX 72 - COMPANY INDEX
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September 2013 - number 73
BEVERAGE L. Caputo1* - M. Morea1 - M. Borcakli2 - J. Lucas3 - T. Ozturk2 - F. Baruzi1 - V. Fusco1 - G.M. Quero1 L. Quintieri1 - M. Houghton3
Institute of Sciences of Food Production - National Council of Research of Italy - Via G. Amendola 122/O - 70126 Bari - Italy TĂœBITAK Marmara Research Center, Food Institute - P.O. Box 21 - 41470 Gebze/Kocaeli - Turkey 3 Department of Electrical Engineering & Electronics - University of Liverpool - Brownlow Hill - L69 3GJ Liverpool - United Kingdom *email: leonardo.caputo@ispa.cnr.it 1
2
Effect of UV-C light in the preservation of raw fermented beverages
INTRODUCTION Many fermented foods are still produced around the world by empirical processes based on spontaneous fermentation of different raw materials. Some raw fermented beverages produced in Eastern European Countries as Boza, Ayran and Matsoni have a very short shelf-life. Boza is an ancient cereal-based fermented beverage originating in Mesopotamia 8000-9000 years ago and still produced in Turkey, Bulgaria, Al-
bania and Romania under traditional processing conditions. Recent papers have investigated the production of bacteriocins from natural LAB occurring in Boza (Todorov and Dicks, 2004; 2005; Todorov, 2010) and their probiotic properties (Todorov et al., 2008). However, some interactions among the autochthonous microorganisms could cause uncontrolled fermentations that lead to a variable product quality and a shelf-life less than two weeks under refrigeration condition (HancioÄ&#x;lu and Karapinar
Keywords: fermented beverages, lactic acid bacteria, mild technologies, molecular typing, postacidification, ultraviolet thin film system
ABSTRACT The aim of this work was to check the efficacy of an annular ultraviolet reactor for stabilizing the growth of lactic acid bacteria (LAB), the main components of the microbiota of three raw fermented beverages, Boza, Ayran and Matsoni during cold storage. The ultraviolet (UV) dose of 260 mJ cm-2 caused a reduction of 2.6 and 1 log CFU mL-1 in the LAB loads of Boza and Ayran samples, respectively, whereas multiple UV treatments were required for Matsoni; they caused the decrease of 3 log CFU mL-1 in LAB counts. Twenty-two bacterial strains, belonging to 11 species, were identified in the natural microflora of the three beverages before and after the UV treatments. Only a minimal post-acidification process was registered up to day 30 in all the three beverages. This ultraviolet device is at disposal of beverage manufacturers, who could apply it for producing microbially-stable drinks with an extended shelf-life.
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1997; Gotcheva et al., 2000; Genç et al., 2002; Botes et al., 2007). Currently, producer companies do not apply any preservation methods other than sorbate amendment. Ayran is a yoghurt beverage produced in Turkey, traditionally manufactured by adding salted water to yoghurt at a level of 30-50% (Anonymous, 1982). Quality of Ayran deteriorates during storage, due to acidity development and whey syneresis, thus limiting its shelf-life to 10-15 days at refrigeration temperatures (Anonymous, 1982). Matsoni is a Georgian bottle-fermented beverage based on pasteurized milk, back-slopped with an inoculum made up of thermophilic streptococci and different species of lactobacilli, leading to traces of alcohol and carbon dioxide (Uchida et al., 2007). The shelf-life of Matsoni is 5-7 days at refrigeration temperatures, after which the product becomes too sparkling and sour. In these circumstances manufacturers need procedures suitable for stabilizing microbial loads and extending the shelf-life of these drinks without completely suppressing their inherent microorganisms, and yet still preserving their taste and texture. Moreover, these drinks are not suitable for severe procedures (heat, high pressure) and for the addition of preservatives and stabilizers, subjected to public concern and ever tighter legislative control. Interest is being shown in alternative, socalled “physical” treatments such as UV-light as a result of increasing consumer demands for fresh-like quality food products (Zhu et al., 2005). Many studies, carried out on disin-
fection of apple juice and microbial inactivation of beers and ciders using UV-light equipment, have shown the reduction of bacterial populations to undetectable limits (Koutchma et al., 2004; Geveke, 2005; Lu et al., 2010a; 2010b). Recently, Lu et al. (2011) set up a novel UV apparatus based on the Dean vortex technology for sanitizing milk highly contaminated by pathogenic bacteria. Manzocco et al. (2011) applied a UV-C light treatment to fresh-cut melons and showed that UV-light exposure could be a potential novel technology for surface decontamination of ready-to-eat foods. For these reasons, a UV-C light system was applied in this study with the aim of preventing the outgrowth of lactic acid bacteria in raw fermented beverages as Boza, Ayran and Matsoni during their cold storage. Molecular analyses were performed on bacterial populations to understand how UV-C treatments affect the microbial composition of these beverages.
MATERIALS AND METHODS Beverage samples Boza was manufactured following the Turkish recipe reported by Hancioğlu and Kaapinar (1997) requiring 2% inoculum with a backslopping starter obtained from the previous production. Boza samples were provided by Deniz Ticaret A.Ş. (Bursa, Turkey). Ayran was produced by mixing home-made yoghurt and 0.5-1% NaCl solution according to the val-
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idated Turkish method of the Turkish Institute of Standards (Anonymous, 1982). Ayran samples were provided by Aygın Süt A.Ş. (Konya, Turkey). Matsoni was manufactured following the traditional Georgian recipe using cow’s milk pasteurized at 90°C for ten min, cooled up to 45°C and inoculated with a 3% backslopping obtained from the batch production of the previous day. Fermentation was carried out in glass bottles at 45°C until reaching the pH value of 4.6 (after 5-7 hours). Then, samples were placed in a cooling cell and stored at 6°C. Matsoni samples analyzed in this work were manufactured by AmalteaDidube Milk (Tbilisi, Georgia). All beverage samples were immediately transported under refrigerated condition to the laboratory where they were processed by the UVsystem described below and then kept at 4°C for sixty days. The UV-light system The system consisted of a UV ozone-free lamp (Lucas and AlShama’a, 2003), which emitted energy at two wavelengths (254 and 185 nm) at high power levels (1 kW). The lamp was operated at a constant power of 30 W and was covered by a quartz sleeve situated in a stainless steel chamber. The liquid to be treated was placed into the liquid sample tank which held up to 3 L and had a liquid level indicator. As shown in Fig. 1, the liquid was flowed vertically from the sample tank into the UV reactor, as a thin film well exposed to the UV-light, and finally pumped to a receiver tank. The flow rate was set
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bial loads were determined at the end of each treatment. Each experiment was carried out in triplicate. UV treatment of beverages did not cause any appreciable changes in temperature. Microbiological analyses of beverage samples
Fig. 1 - Schematic diagram of the annular UV-light system and cross section of the UV tube. Drawings are not to scale.
and altered by varying the gas pressure (P) within the liquid tank and allowing the liquid to flow through an adjustable needle valve. The gas pressure was fed from the laboratory source (5 bar) and was regulated to about 1 bar. Cleaning of the system The system was cleaned between each trial by running tap water 3 times through the instrument at a flow rate of 0.5 L min-1, then passing 2 L of 5% hypochloride 3 times at room temperature for disinfection. Finally, sterile distilled water was passed through the system until microbial growth was no longer detected. Single UV-C treatments Two different doses of UV-light (66 mJ cm-2, flow rate 2 L min-1 and 260 mJ cm-2, flow rate 0.47 L min-1) were applied to 2-litre samples of Boza,
Ayran and Matsoni 1 day after their production. During UV treatments, the beverage temperature did not undergo any appreciable changes. Microbial loads, pH and total titratable acidity (TTA) were recorded for all samples immediately before, after UV treatment and during cold storage at 7, 14, 30 and 60 days. Each experiment was carried out in triplicate. Serial UV-C treatments of Matsoni As single UV doses resulted ineffective in decreasing microbial loads in Matsoni, multiple UV-C light treatments were applied to these drink samples. In particular, two different experiments were carried out. In the first experiment, samples were treated with three successive increasing doses of UV-light (87, 135 and 206 mJ cm-2), whereas in the second trial, six successive UV doses (266, 223, 238, 166, 231 and 240 mJ cm-2) were applied. Micro-
Samples were collected from each beverage before and after UV treatment in glass vials and used immediately for counting the microbial viable cells. These samples were stored at 4°C for further analysis. Ten grams of each beverage sample were dispersed in 90 g of 2% sodium citrate solution, homogenised in sterile bags via a stomacher, and serially diluted in sterile 0.1% buffered peptone water. The appropriate dilutions were plated in triplicate on different media: M17 with 0.5% lactose (LM17, Oxoid S.p.A., Garbagnate, Milan, Italy) and de Man, Rogosa and Sharpe (MRS, Oxoid) agar for counting presumptive Gram positive cocci and rods, respectively; Violet Red Bile lactose Agar (VRBA, Difco, Difco Laboratories, Detroit, MI) for enumerating total coliforms; Potato Dextrose Agar (PDA, Difco), supplemented with chloramphenicol (0.1 g L-1) for isolating yeasts and moulds. LM17 and MRS plates were incubated for 48 h under anaerobic conditions (AnaeroGene, Oxoid S.p.A.) at 30°C (for Boza sample) or 37°C (for Ayran and Matsoni samples), whereas VRBA plates were incubated at 37°C for 48 h and PDA plates at 25°C for 7 days under aerobic conditions. The microbial content of each experiment was analyzed in triplicate. For each beverage sample, 10-15
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well-isolated bacterial colonies, randomly picked up from MRS and LM17 agar plates seeded with the highest sample dilutions, were inoculated in MRS and M17 broths, respectively, and incubated under appropriate conditions. All isolates, harvested by centrifugation (6,000 x g for 5 min), were suspended in the same medium containing 20% glycerol, frozen at - 80°C and stored for further characterization. Molecular analyses of microbial isolates Total DNA for molecular analyses was extracted from bacterial isolates using the Wizard- Genomic DNA Purification kit (Promega, Madison, WI, USA), according to the manufacturer’s instructions. DNA quantity and quality were determined by electrophoresis with known amounts of a molecular weight marker (Marker VI, Roche Diagnostics, Milan, Italy) as a standard. Bacteria strain typing was performed using the ‘‘two-step RAPD PCR’’ protocol, as described by Baruzzi et al. (2000), including control reaction mixtures lacking DNA template in each experiment. XD9 (Moschetti et al., 1998) and Coc1 (Cocconcelli et al., 1995) primers were used, respectively, for rod- and cocci-shaped LAB. PCR amplifications were carried out in a Thermal Cycler 9700 (Perkin-Elmer, Alameda, CA, USA). Taq polymerase and deoxynucleoside triphosphates were purchased from Sigma- Aldrich S.r.l. (Milan, Italy), gel-filtration purified oligonucleotides from Sigma-Genosys Ltd. (Cambridge, UK), whereas DNA molecular weight markers were purchased
from Qiagen SpA (Milan, Italy). The amplified fragments, separated by electrophoresis in 2.0% agarose gel, were sized using the Quantity One 4.3.1 software (Bio-Rad Laboratories S.r.l., Milan, Italy). When different isolates gave the same electrophoretic pattern, they were grouped. The ratio (P = n/t) between the number of colonies grouped for each strain (n) and total colonies, analyzed (t) from the same medium for each sample, represented the percentage (P) of the presence of that strain in the total population. The product of viable cell count value and the percentage (P) of each isolate made it feasible to calculate the viable cell count for each strain. One isolate from each group was chosen as the representative strain and stored for further analyses. Each representative strain from RAPD-PCR groups was identified by amplifying and sequencing the 16S rRNA gene, as previously reported (Wiesburg et al., 1991). The DNA sequences were obtained using an ABI PRISM Big Dye Terminator Cycle Sequencing Kit ver3.1 (PE Applied Biosystems, Inc., Foster City, CA, USA) with both the forward and reverse primers being used. The reaction products were analyzed with an ABI PRISM 310 Genetic Analyzer (Applied Biosystems). The Applied Biosystems software package (Sequencing Analysis ver. 3.3 and MT Navigator PPC ver. 1.0.2) was used for the analysis and comparison of DNA sequences. Taxonomic strain identification was performed, comparing the rDNA sequences of beverage isolates with the sequences present in the Basic BLAST Search, as described by Altschul et al. (1997).
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Taxonomic identification of Lactobacillus plantarum, Lactobacillus paracasei, Lactobacillus delbrueckii subsp. bulgaricus, Enterococcus faecium, Leuconostoc mesenteroides and Streptococcus thermophilus was confirmed by species-specific PCRs (Lick et al., 1996; Song et al., 2000; Torriani et al., 2001; Furet et al., 2004; Bensalah et al., 2006). pH value and total titratable acidity determinations The pH of beverage samples was determined by direct insertion of a pHmeter (Oakton Benchtop pH 510 meter, Cole-Parmer, Vernon Hills, Illinois, USA). Total titratable acidity (TTA) was measured in the following way: 10 g of beverage sample were weighed in a 250 mL Erlenmeyer flask, and distilled water was added up to 50 mL including a few drops of phenolphthalein. The mixture was titrated with 0.1 N NaOH according to the AOAC method no. 947.05 (AOAC 2000) and expressed as percentage of lactic acid in 100 grams of sample. Statistical analysis Statistical analysis of data was carried out using the Statistica 6 software package (StatSoft Italia, Vigonza, Italy). Unpaired two-tailed Student’s t test was used to analyze statistical differences in incidence ratios of bacterial biotypes and in the total viable cell counts of the treated beverage samples and controls with respect to each beverage, taking P ≤ 0.05 as significant. One-way analysis of variance (ANOVA) followed by the Duncan’s multiple test
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range method was applied to verify whether there were significant differences (P ≤ 0.05) in pH and TTA mean values for each beverage before UV treatment and throughout its cold storage.
RESULTS AND DISCUSSION The first practical applications of UV-C were in disinfection of surfaces and water sterilisation by setting up suitable UV equipment that are currently well accepted in the food industry (Al-Shama’a et al., 2001; Hoyer, 1998). In the last 20 years, UV-light has been widely used for controlling foodborne pathogens as Escherichia coli O157:H7 and enterotoxigenic Staphylococcus aureus, Salmonella typhimurium and Listeria monocytogenes in pure culture suspensions, stainless steel and foods (McKilip et al., 1998; Kim et al., 2002; Krishnamurthy et al., 2004; Yaun et al., 2004). A lab-scale UV apparatus was applied to three raw fermented beverages (Boza, Ayran and Matsoni) in order to stabilize the viable counts of microbial groups such as lactic acid bacteria (LAB) responsible for the phenomenon of beverage postprocessing acidification during cold storage. Microbiological and molecular analyses of untreated fermented beverages Since UV-C light treatments were applied in order to reduce but not destroy the natural microflora of
each beverage, it was necessary to monitor the dominant bacterial strains occurring before and after UV-C light treatments. At the end of the manufacturing process, all beverage samples contained high microbial loads of lactic acid bacteria (7.8 log CFU/mL, on average); while fungi and yeasts were undetectable; during cold storage, bacterial counts in the untreated samples of the three drinks remained quite stable till day 60 (Fig. 2). The coliform counts in the three beverage samples were below the detection threshold. Molecular analyses in the untreated Boza samples revealed complex and heterogeneous populations made up of nine different bacterial strains belonging to seven species (Table 1). These results are in accordance with those reported by other authors (Gotcheva , 2000; Hancioğlu and Karapina r, 1997; Botes et al., 2007). Microbiological and molecular analyses of Ayran showed, in addition to the characteristic microflora of yoghurt, Streptococcus thermophilus and Lactobacillus delbrueckii subsp. bulgaricus, as previously reported (Anonymous, 1982), even one single strain of Lactobacillus plantarum (Table 2). As concerns Matsoni, microbiological analyses allowed to ascertain that, in the untreated samples, Gram-positive cocci viable counts resulted dominant, accounting for more than 8 log CFU mL-1, followed by Gram-positive rods with more than 5 log CFU mL-1 (Fig. 2). Molecular analyses confirmed the results previously reported by Uchida et al. (2007), who, analysing 26 Matsoni samples collected throughout Geor-
Fig. 2 - Total viable cell counts of presumptive lactobacilli and lactococci/ streptococci from untreated (Lb-Control and Lc/St-Control, respectively) and UV-treated (Lb-Treated and Lc/ St Treated, respectively) fermented beverages: Boza and Ayran treated with UV dose of 260 mJ cm-2; Matsoni treated with multiple UV doses (87, 135 and 206 mJ cm-2). Values are means of three replicates ± SD.
gia, found that the microbiota of this beverage was mainly made up of S. thermophilus and L. delbrueckii spp. bulgaricus. In addition, our molecular analyses revealed the dominance of S. thermophilus on L. delbrueckii subsp. bulgaricus strains in
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Table 1 - Percentage of dominant strains within bacterial populations from Boza samples before and after ultraviolet treatmenta. Boza Medium Strain
Species
Strains (%) Before After Sig. b UV treatment UV treatment
MRS B41 Lactobacillus plantarum 25.00 50.00 ** B44 Weissella confusa 25.00 16.67 * B34 Lactobacillus paracasei 25.00 16.66 * B38 Lactobacillus plantarum 25.00 0 ** B23 Leuconostoc mesenteroides 0 16.67 ** Total 100.00 100.00 n.s. Total viable cell counts 7.26±0.25 5.02±0.10 ** (log CFU mL-1) M17 B2(b) Enterococcus faecium 12.50 8.25 * B3 Enterococcus durans 25.00 8.25 ** B5 Weissella confusa 12.50 24.75 * B19 Leuconostoc lactis 37.50 0 ** B18 Lactococcus lactis subsp. cremoris 12.50 0 ** B4 Leuconostoc lactis 0 34.00 ** B1 Lactobacillus plantarum 0 8.25 ** B2(a) Lactobacillus coryniformis 0 8.25 ** B11 Lactobacillus paracasei 0 8.25 ** Total 100.00 100.00 n.s. Total viable cell counts (log CFU mL-1) 6.99 5.00 ** Values represent the average ratios between each strain and the total viable cell counts grown on MRS or M17 agar. Significant differences in incidence percentages of biotypes and in total viable cell counts before and after UV treatment (*: P ≤ 0.05; **: P < 0.01; n.s.: not significant; two-tailed Student’s test, N = 3).
a
b
Table 2 - Percentage of dominant strains within bacterial populations from Ayran samples before and after ultraviolet treatmenta. Boza Medium Strain
Species
Strains (%) Before After UV treatment UV treatment
Sig. b
MRS A4 Lactobacillus plantarum 12.51 50.00 ** A13 Streptococcus thermophilus 85.32 50.00 * 401 Lactobacillus delbrueckii subsp. bulgaricus 2.17 0 ** Total 100.00 100 n.s. Total viable cell counts 7.84 6.93 * (log CFU mL-1) M17 A13 Streptococcus thermophilus 100.00 100.00 n.s. Total 100.00 100.00 n.s. Total viable cell counts (log CFU mL-1) 7.81 6.93 * Values represent the average ratios between each strain and the total viable cell counts grown on MRS or M17 agar. Significant difference in incidence ratios of biotypes and in total viable cell counts before and after UV treatment (*: P ≤ 0.05; **: P < 0.01; n.s.: not significant; two-tailed Student’s test, N = 3).
a
b
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the samples (Table 3), confirming the results of the microbiological investigations (Fig. 2). Effect of UV-C light treatment on beverages The UV-C dose of 66 mJ cm-2 was ineffective on all beverages, whereas promising results were obtained treating Boza and Ayran samples with the UV-C dose of 260 mJ cm-2 and 0.47 L/min. A reduction of about 2 log CFU mL-1 was registered in both Gram-positive rods and cocci of Boza samples immediately after UV treatment (Fig. 2); the same values of microbial counts were registered at the end of cold storage. Molecular analyses showed that some strains, occurring at high amounts before the UV-light treatment, were not isolated from the
same sample after UV treatment; on the other hand, some new strains were recovered after UV-light treatment, suggesting they occurred as sub-populations in the untreated Boza samples (Table 1). In Ayran samples, the 260 mJ cm-2 UV C dose caused a decrease of about 1 log cycle in both Grampositive rods and cocci viable loads; lactic acid bacteria (LAB) counts remained quite stable till day 60 (Fig. 2). LU et al. (2010b) registered a similar reduction value in total LAB by applying the 4.8 mJ cm-2 UV dose to beer samples, using a thin film apparatus equipped with quartz optical fibres. Molecular analyses of Ayran UV-treated samples revealed that LAB strains belonged to S. thermophilus and L. plantarum, whereas L. delbrueckii subsp. bulgaricus 401, recovered from the untreated samples, was not
retrieved (Table 2). Single UV doses were ineffective in decreasing microbial loads in Matsoni. Guerrero-Beltràn and Barbosa-Cànovas (2004) found that milk solids may limit UV penetration and thereby decrease the efficiency of UV treatments. This behaviour could explain why one single UV-C treatment was more effective in reducing LAB loads in Boza than in Ayran. Thus, in the milk-based beverage Matsoni two different experiments were carried out: in the first one, samples were subjected to three successive UVlight treatments with increasing doses, whereas in the latter experiment six successive UV-C doses were applied to the drink samples, as previously described. As concerns the first UV experiment, Gram-positive rods were more resistant to UV-C treatment in comparison with cocci dur-
Table 3 - Percentage of dominant strains within bacterial populations from Matsoni samples before and after the ultraviolet treatmenta with multiple UV doses (87, 135 and 206 mJ cm-2). Boza Medium Strain
Strains (%) Before After UV treatment UV treatment
Species
MRS A Lactobacillus delbrueckii subsp. bulgaricus 90.00 60.00 B Lactobacillus delbrueckii subsp. bulgaricus 10.00 40.00 Total 100.00 0 Total viable cell counts 5.26 2.71 (log CFU mL-1) M17 C Streptococcus thermophilus D Streptococcus thermophilus E Lactococcus lactis Total Total viable cell counts (log CFU mL-1)
Sig. b
** * ** **
100.00 70.00 ** 0 20.00 ** 0 10.00 ** 100.00 100.00 n.s. 8.34 4.66 **
Values represent the average ratios between each strain and the total viable cell counts grown on MRS or M17 agar. Significant differences in incidence percentages of biotypes and in total viable cell counts before and after UV treatment (*: P ≤ 0.05; **: P < 0.01; n.s.: not significant; two-tailed Student’s test, N = 3).
a
b
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ing cold storage (Fig. 2, Boza and Ayran). A reduction of more than 3.5 log CFU mL-1 was registered in Gram-positive cocci viable counts immediately after UV treatment; they increased by 1 log after one week of cold storage, decreasing to 2.8 log at day 60 (Fig. 2). The same UV-C dose caused a reduction of about 2.5 log CFU mL-1 in Gram-positive rod viable counts immediately after UV treatment; this bacterial population increased to over 4 log at day 15, decreasing to about 3 log at day 60 of cold storage (Fig. 2). Molecular analyses revealed that the UV-treated samples contained the same two strains of L. delbrueckii subsp. bulgaricus retrieved in the original sample, with one dominant biotype, suggesting that this latter strain was more resistant to UV treatment (Table 3); as concerns St. thermophilus biotypes, the same RAPD-PCR pattern found in the untreated sample was retrieved as dominant, together with a second profile. In addition, one single Lactococcus lactis biotype was found after UV treatment (Table 3). The second UV-C experiment carried out on Matsoni samples caused the complete disappearance of LAB (data not shown); therefore this treatment was considered too drastic for the purpose of the present work. Values of pH and total titratable acidity determinations of untreated and treated beverage samples In accordance with the increase in microbial counts, pH decreased markedly while TTA increased in the untreated cold-stored Boza
and Matsoni samples (Table 4). The marked decrease in pH in both untreated beverages during cold storage was probably due to the increase in TTA, which in turn depends on microbial fermentation (Robinson et al., 2006). Some bacterial species isolated from Boza as Leuconostoc lactis and Leuconostoc lactis subsp. cremoris displayed a psychrophilic behaviour that allowed them to grow at low temperatures and produce different types of organic acids (lactic and acetic acids) that have a direct influence on acidity and the final flavour of the beverage. Zorba et al. (2003) reported the results of pH and TTA values in Boza during fermentation time; however, to the best of our knowledge, no reports on the analysis of these values during cold storage of this beverage are available so far. Interestingly, in our work, pH and TTA in UV-treated Boza samples changed slightly during cold storage unlike the pH of the untreated samples (Table 4). As in yoghurt, in the milk-based beverages Ayran and Matsoni heterofermentative bacteria as L. delbrueckii subsp. bulgaricus are responsible for the phenomenon of post-processing acidification, causing a dangerous drop in pH below 4.3, which destabilizes the casein clot and weaving of beverages in retail (Robinson et al., 2006). No increase in TTA values was registered in all three UV-treated beverages after 2 months of cold storage. Thus, the phenomenon of beverage post-processing acidification did not occur up to day 30 in comparison with that of the un-
12 - Italian Food & Beverage Technology - LXXIII (2013) september
treated drinks. The best results were achieved in Matsoni, whose shelflife is usually shorter than one week under refrigeration condition.
CONCLUSIONS As an alternative to drastic treatments (heat, high pressure) and the addition of antimicrobials, here we used an annular UV-C system in which the fermented beverages were flushed as a thin film. This treatment did not affect the reciprocal relationships among LAB, even though reduced the microbial loads in the beverage samples. As these drinks usually contain viable microorganisms contributing to their typical quality and taste, special attention was paid to the choice of the appropriate UV doses in order to obtain a mild reduction but not the total inactivation of the beverage microbiota. Promising results were obtained with Boza by applying a single UV-C dose of 260 mJ cm -2 that caused a suitable reduction in viable counts of both Gram-positive cocci and rods; then they remained stable till day 60 of cold storage. The same UV-C dose applied to Ayran was less effective, lowering bacterial loads by about 1 log CFU mL-1; however, microbial counts did not increase during two months under refrigeration condition. Interestingly, a significant reduction in bacterial populations was obtained in Matsoni after UV-C treatment stabilizing the acidity at least up to one month. Thus, the application of UV-C light by an annular device, as an alternative to
BEVERAGE
Table 4 - Values of pH and total titratable acidity (TTA) of untreated and UV-C light treated beverage samples: Boza and Ayran treated with UV dose of 260 mJ cm-2; Matsoni treated with multiple UV doses (87, 135 and 206 mJ cm-2).
Boza pH (untreated) pH (UV-treated) TTA (untreated) TTA (UV-treated)
Before UV treatments
0
After UV treatments under refrigeration condition (days) 7 15 30
60
4.90 a 4.89 a 0.12 c 0.11 c
4.91 a 4.96 a 0.11 c 0.12 c
4.00 C 4.68 B 0.16 B 0.04 D
3.40 e 4.70 b 0.19 b 0.05 d
3.60 d 4.55 bc 0.28 a 0.04 d
3.80 d 4.10 c 0.25 a 0.11 c
Ayran pH (untreated) pH (UV-treated) TTA (untreated) TTA (UV-treated)
4.44 d 4.67 c 0.25 c 0.26 c
4.45 d 4.71 c 0.26 c 0.24 c
4.10 E 4.77 B 0.86 A 0.24 C
4.09 e 4.74 c 0.84 a 0.35 b
4.10 e 4.71 c 0.81 a 0.21 c
4.12 e 4.80 a 0.83 a 0.2 c
Matsoni pH (untreated) pH (UV-treated) TTA (untreated) TTA (UV-treated)
4.75 a 4.76 a 0.25 d 0.25 d
4.75 a 4.76 a 0.26 d 0.24 d
4.00 C 4.61 B 0.45 C 0.24 D
3.90 c 4.48 b 0.67 b 0.24 d
3.80 c 4.58 b 0.79 a 0.24 d
3.60 c 4.49 b 0.83 a 0.27 d
Values are means of three replicates. Same superscript letters denote no significant differences (P > 0.05; Duncan’s multiple range test).
more drastic methods, experienced in this study, could enable beverage manufacturers to produce microbially-stable drinks with an extended shelf-life.
ACKNOWLEDGMENTS This work was supported by the Sixth Framework Programme of the European Commission (Horizontal Research Activities Involving SMEs - Co-operative Research Project FERBEV contract N°031918, www. ferbev.net). We thank DENIZ TIC, AYGIN SUT and AMALTEA SMEs’ entrepreneurs for their cooperation in providing beverages and evaluating sensory desirability of UV-light treated beverages. From the Italian Journal of Food Science, Vol.25, 2013
REFERENCES 1. Al-Shamma’a A.I., Pandithas I. and Lucas J. 2001. Low-pressure microwave plasma ultraviolet lamp for water purification and ozone applications: The future of technological plasmas. J. Phys. 34: 2775. 2. Altschul S.F., Thomas L. M., Schaffer A., Zhang J., Zhang Z., Miller W. and Lipman D.J. 1997. Gapped BLAST and PSI-BLAST: a new generation of protein database search programs. Nucleic Acids Res. 25: 3389. 3. Anonymous. 1982. TS 3810 standard of Ayran. Ankara, Turkey: Turkish Institute of Standards, TSE, Ankara, Turkey. 4. AOAC. 2000. “Official Methods of Analysis” 17th Ed. Association of Official Analytical Chemists Method n. 947.05. In: W. Horwitz (Ed.). Gaithersburg, MD, USA. 5. Baruzzi F., Morea M., Matarante A. and Cocconcelli P.S. 2000. Changes in the Lactobacillus community during Ricotta forte cheese natural fermentation. J. Appl. Microbiol. 89: 807. 6. Bensalah F., Flores M.J. and Mouats A. 2006. A rapid PCR based method to distinguish between Enterococcus species by using degenerate and species-specific sodA gene primers. African J. Biotechnol. 5: 697.
7. Botes A., Todorov S.D., Von Mollendorff J.W., Botha A. and Dicks L.M. 2007. Identification of lactic acid bacteria and yeast from Boza. Process Biochem. 42: 267. 8. Cocconcelli P.S., Porro D., Galandini S. and Senini L. 1995. Development of RAPD protocol for typing of strains of lactic acid bacteria and enterococci. Lett. Appl. Microbiol. 21: 376. 9. Furet J.P., Quénée P. and Tailliez P. 2004. Molecular quantification of lactic acid bacteria in fermented milk products using realtime quantitative PCR. Int. J. Food Microbiol. 97: 197. 10. Genç M., Zorba M. and Ova G. 2002. Determination of rheological properties of Boza by using physical and sensory analysis. J. Food Eng. 52: 95. 11. Geveke D.J. 2005. UV inactivation of bacteria in apple cider. J. Food Protect. 68: 1739. 12. Gotcheva V., Pandiella S.S., Angelov A., Roshkova Z.G. and Webb C. 2000. Microflora identification of the Bulgarian cerealbased fermented beverage Boza. Process Biochem. 36: 127. 13. Guerrero-Beltràn J.A. and Barbosa-Cànovas G.V. 2004. Review: advantages and limitations on processing foods by UV light. Food Sci. Technol. Int. 10: 137.
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BEVERAGE
14. Hancioğlu O. and Karapinar M. 1997. Microflora of Boza, a traditional fermented Turkish beverage. Int. J. Food Microbiol. 35: 271. 15. Hoyer O. 1998. Testing performance and monitoring of UV systems for drinking water disinfection. Water Supply 16: 424. 16. Kim T., Silva J.L. and Chen T.C. 2002. Effects of UV irradiation on selected pathogens in peptone water and on stainless steel and chicken meat. J. Food Protect. 65: 1142. 17. Koutchma T., Keller S., Chirtel S. and Parisi B. 2004. Ultraviolet disinfection of juice products in laminar and turbulent flow reactors. Innov. Food Sci. Emerg. Technol. 5: 179. 18. Krishnamurthy K., Demirci A. and Irudayaraj J. 2004. Inactivation of Staphylococcus aureus by pulsed UV-light sterilization. J. Food Protect. 67: 1027. 19. Lick S., Keller M., Bockelmann W. and Heller J. 1996. Rapid identification of Streptococcus thermophilus by primerspecific PCR amplification based on its lacZ gene. Syst. Appl. Microbiol. 19: 74. 20. Lu G., Li C. and Liu P. 2011. UV inactivation of milk-related microorganisms with a novel electrodeless lamp apparatus. Eur. Food Res. Technol. 233: 79. 21. Lu G., Li C., Liu P. Cu H., Xia, Y. and Wang J. 2010a. Inactivation of microorganisms in apple juice using an ultraviolet silica-fiber optical device. J. Photochem. Photobiol. B: Biol. 100: 167. 22. Lu G., Li C., Liu P., Cu H., Yao Y. and Zhang Q. 2010b. UV inactivation of microorganisms in beer by a novel thinfilm apparatus. Food Control 21: 1312. 23. Lucas J. and Al-Shamma’a A.I. 2003.Germicidal modifiedatmosphere packaging for food products and water purification. British
patent 407725 GB, October. 24. Manzocco L., Da Pieve S. and Maifreni M. 2011. Impact of UV-C light on safety and quality of fresh cut melon. Innov. Food Sci. Emerg. Technolog. 12: 13. 25. M cKillip J.L., Jaykus L.A. and Drake M. 1998. rRNA Stability in heat-killed and UVirradiated enterotoxigenic Staphylococcus aureus and Escherichia coli O157:H7. Appl. Environ. Microbiol. 64: 4264. 26. M oschetti G., Blaiotta G., Aponte M., Catzeddu P., Villani F., Deiana P. and Coppola S. 1998. Random amplified polymorphic DNA and amplified ribosomal DNA spacer polymorphism: powerful methods to differentiate Streptococcus thermophilus strains. J. Appl. Microbiol. 85: 25. 27. Robinson R.K., Lucey J.A. and Tamine A.Y. 2006. Manufacture of yoghurt. In ”Fermented Milks”. A.Y. Tamime (Ed.), pp. 5375. Blackwell Science Ltd, Oxford. 28. Song Y., Kato N., Liu C., Matsumiya Y., Kato H. and Watanabe K. 2000. Rapid identification of 11 human intestinal Lactobacillus species by multiplex PCR assays using group- and species-specific primers derived from the 16S-23S rRNA intergenic spacer region and its flanking 23S rRNA. FEMS Microbiol. Lett. 187: 167. 29. Todorov S.D. 2010. Diversity of bacteriocinogenic lactic acid bacteria isolated from boza, a cereal-based fermented beverage from Bulgaria. Food Control 21: 1011. 30. Todorov S.D. and Dicks L.M.T. 2004. Characterization of mesentericin ST99, a bacteriocin produced by Leuconostoc mesenteroides subsp. dextranicum ST99 isolated from Boza. J. Ind. Microbiol. Biotechnol. 31: 323. 31. Todorov S.D. and Dicks L.M.T. 2005. Pedi-
ocin ST18, an anti- listerial bacteriocins produced by Pediococcus pentosaceus ST18 isolated from Boza, a traditional cereal beverage from Bulgaria. Process Biochem. 40: 365. 32. Todorov S.D., Botes M., Guigas C., Schillinger U., Wiid I., Wachsman M.B., Holzapfel W.H. and Dicks L.M. 2008. Boza, a natural source of probiotic lactic acid bacteria. J. Appl. Microbiol.104: 465. 33. Torriani S., Felis G.E and Dellaglio F. 2001. Differentiation of Lactobacillus plantarum, L. pentosus, and L. paraplantarum by recA Gene Sequence Analysis and Multiplex PCR Assay with recA Gene-Derived Primers. Appl. Environ. Microbiol. 67: 3450. 34. Uchida K., Urashima T., Chanishvili N., Arai I. and Motoshima H. 2007. Major microbiota of lactic acid bacteria from Matsoni, a traditional Georgian fermented milk. Anim. Sci. J. 78: 85. 35. Wiesburg G.W., Barns S.M., Pelletier D.A. and Lane D.J. 1991.16S ribosomal DNA amplification for phylogenetic study. J. Bacteriol. 173: 697. 36. Yaun B.R., Sumner S.S., Eifert J.D. and Marcy J.E. 2004. Inhibition of pathogens on fresh produce by ultraviolet energy. Int. J. Food Microbiol. 90: 1. 37. Zhu M., Du M., Cordray J. and Ahn D.U. 2005. Control of Listeria monocytogenes contamination in ready-to-eat meat products. Compr. Rev. Food Sci. F. 4: 34. 38. Zorba M., Hancioğlu O., Genç M., Karapinar M. and Ova G. 2003. The use of starter cultures in the fermentation of boza, a traditional Turkish beverage. Process Biochem. 38:1405.
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14 - Italian Food & Beverage Technology - LXXIII (2013) september
BEVERAGE PROCESSING Tubular flash pasteurising equipment for aseptic filling Water Systems is involved in the field of beverage preparation and treatment with a wide range of equipment, including water purifying systems, syrup rooms, premix units, CIP units, and flash pasteurising units. Since the company was founded in 2005, the success of Water Systems has been based on full customer satisfaction. This mission is completed by meeting the customer expectations by means of a constant commitment in research and
the development of tailormade solutions with expert and professional service, from the base engineering, through the 3D drawing modelling and equipment manufacturing, up to the training of customer technicians. This commitment has now been extended to the edges of the currently available technology in the latest version of flash pasteurising equipment for the aseptic filling of juices, which is one of the hardest challenges for
Tubular flash pasteurizing equipment for aseptic filling (Water Systems).
16 - Italian Food & Beverage Technology - LXXIII (2013) september
a process equipment manufacturing company. Aseptic filling holds a strategic interest for the future of Water Systems because of the currently increasing attention of the rising markets (mainly Africa, Middle East, and South America) on aseptic filled beverages, hence the company board decided to invest technical and economical resources in the development of this process. The tubular flash pasteurising equipment for aseptic filling P-SYSTEM is a fully automatic juice flash pasteurizing unit, which allows the inactivation of all those micro-organisms naturally present in the product or introduced during the processing causing the fermentation and the following product spoilage. Flash pasteurization by PSystem meets the technical and safety requirements entirely and at the same time minimizes any organoleptic alteration of the product by operating with the utmost precision at the temperatures required by the
process for a time which is usually in function of the product typology. The unit is supplied completely preassembled on a stainless steel circular-section skid for an easy and efficacious cleaning of the external parts. All the parts in contact with the product are made of Aisi 316 L stainless steel in order to be highly resistant to the effect of the sanitizing agents. The control panel air conditioning system is provided with NEMA 4X certification for the maximum IP protection. The control panel and the junction boxes are provided with sloping top to avoid dust accumulation. The pasteurizing process is carried out through a 4-sections set of tubular heat exchangers, pre-heating before deaeration, pasteurizing, heat recovery, and final cooling. Tubular heat exchangers are made of Aisi 316 L stainless steel and thermally insulated with a special stainless steel and rockwool cover (the casing in stainless steel prevents the rockwool from being
Aseptic tank outlet line (Water Systems).
Tubular heat exchanger (Water Systems).
in contact with humidity, chemicals, etc.). The unit is provided with sanitary design lobes pumps (Alfa Laval) ensuring a gentle treatment of the product even in the presence of pulps and fruit cells. In case of filler stop the product is stored in an aseptic buffer tank protected by a set of aseptic double chamber valves. The integrated steam barrier of these valves enables the safe separation of both product lines via the two seat seals. The integrated function of the single-seat lifting capability permits fully automatic seat cleaning during production. The number of seals and moving parts are reduced to a minimum to provide easy maintenance. The process is fully automatic and controlled by PLC and 19” touchscreen for the best access to process parameters, furthermore the equipment is interfaced with the rest of the line via
Ethernet and with the manufacturer’s factory via web. Other features of the equipment are a high automation level (including the use of ASi-bus for field control of pneumatic valves) and process control (systems can be equipped with SCADA supervision software), a strong attention to hygienic aspects to avoid any possible contamination of a such delicate product and a strong attention to the reliability of used components. All the systems manufactured by Water Systems are provided with components supplied by leading European manufacturers, in order to guarantee maximum reliability. The choice made by the company to use high quality components manufactured by well-known international producers fully integrate the daily job philosophy and guarantee the customers an easy way to find the spare parts.
Volumetric pump for the pasteurised product (Water Systems).
Skilled technicians, who are constantly trained and periodically evaluated by a state institution releasing the required certifications, carry out the whole welding process when the use of orbital welding machines is not allowed by the pipework design. The mechanical preparation of the part to be welded is aimed at reaching the maximum hygiene in the piping guaranteeing the complete drain of the plant and the absence of dead ends. The P-System increases further the already wide range of products offered by Water Systems for the treatment of fluids in the beverage industry and represents the sum of the technical competences achieved during the company’s growth. (A. Water Systems - Loc. Piana 55/D - 12060 Verduno - CN - Italy - Tel. +39 0172 470235 - Fax +39 0173 615633) - email: info@watersystems.it)
Aromas condenser (Water Systems).
Mixproof valves for washing fluids collecting (Water Systems).
Italian Food & Beverage Technology - LXXIII (2013) september -
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Innovative technological solutions for the beverage trade I.F.ind, recognized for over 20 years as a leading manufacturer of tanks and silos for the wine and food industry, has extended its production to machinery and equipment for the beer and beverage trade. The company has leaped ahead thanks to the contribution of a renewed sales team that ensures capillary coverage of the market, and to the skills of its engineers, who are constantly seeking new and innovative technological solutions. Research, excellent design abilities, flexibility and rapid service are just some of the I.F.ind strong points. The Beverage Division is the technological partner to turn to for single machines to insert into an existing plant or a complete plant on a turnkey basis. Thanks to the high technological standards that distinguish the company, I.F.ind. makes any type of syrup room and completion system for the production of still or fizzy drinks or for fruit processing, designing machinery and equipment to customer specifications. The Beverage Division produces not only semi-automatic or fully automatic syrup rooms, but also process tanks, CIP
systems, pasteurization equipment, mixers, saturators, and blender systems. Single or double deck tunnels for pasteurization, heating and cooling come in several sizes from 3 to 200 m², and plate pasteurizers can have 1 to 4 stages with minimum productivity of 1,000 to a maximum of 50,000 L/hr. The 3,000 to 50,000 L/hr semi-automatic or fully automatic mixers and saturators come with a carbon dioxide and product density control system, as well as a system for the user to record process data. The main advantages of the products and equipment developed by I.F.ind are the flexibility and technological competence the company offers its partners in order to guarantee a product that accurately solves different problems and meets a whole series of production needs. The Beer Division develops complete lines for the entire beer production cycle, from treating the raw materials up to the finished drink ready for bottling, with a full range of equipment designed to customer specifications. This Division produces not only mashing rooms and process and fermentation tanks, but also semi-
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automatic or automatic CIP systems, as well as tunnel or plate pasteurization equipment. I.F.ind guarantees its partners a product that will scrupulously meet their different production needs,
making it the ideal partner in the beer trade. (I.F.ind - Via S. Pellico 32 31030 Breda di Piave Loc. Pero - Italy - TV - Italy - Tel. +39 0422 60031 - Fax +39 0422 606003 - email: info@ ifind.it)
Tunnel for pasteurization (I.F.ind).
Fruit juice processing line The high technological level and the professional experience gained in the food industry, make Ing. A. Rossi Group the best choice for an appropriate solution for every customer, together with a complete range of exclusive services and assistance, all over the world. The company designs and manufactures complete fruit processing lines for natural fruit puree, fruit concentrates and fruit juices. Raw material is received in
boxes (30 kg), bins (450 kg) or even in bulk on trucks. A conveying system composed of receiving channels, elevators and pools (for product storage) provides the feeding of the raw material to the relative processing lines. The water used for the hydraulic transportation and washing is recycled and filtered by means of special solid-self cleaning filters. The fruit arriving at the main processing line has to be washed in clean water
TECNOLOGIE A MEMBRANA Design / Tecnologia / Innovazione
MEMBRANE TECHNOLOGIES
Design / Technology / Innovation
IMPIANTI DI FILTRAZIONE TANGENZIALE VELO ACCIAI Innovativi impianti a fibra cava per filtrazioni di mosti e vini fermi e frizzanti. Basso consumo energetico, qualità e brillantezza del prodotto filtrato eccellenti.
CROSS FLOW FILTERS BY VELO ACCIAI Innovative hollow fiber plants for musts and wines filtration. Low power consumption, quality and excellent brightness of the filtered product.
Velo Acciai Srl › Via S. Lorenzo, 42 › Ca’ Rainati 31020 S. Zenone degli Ezzelini (TV) ITALY tel. +39 0423 968966 › fax +39 0423 968982 www.veloacciai.com › info@veloacciai.com
tecnologie a membrana membrane technologies
rator is adapted for the concentration of fruit puree to required °Brix (26°-30°Bx). The “falling film” evaporator is utilized for the “clarified juice” (70°Bx) where minimum residence time and law energy consumption are necessary. The systems are automatically balanced during the continuous processing to obtain an output at constant product concentration degree. The aseptic filling group is able to sterilize (up 125°C) natural/concentrated products. Utilizing plate, tube in
Partial view of a fruit juice processing plant (Ing. A. Rossi).
and inspected on the main sorting table composed of rotating type rollers. Waste material is sorted (manually/ electronically) and rejected before processing. High speed crushing by hammer mill units is used to crush the products to the required size, according to the following juice extraction need (presses or decanters). The final juice extraction is achieved by the use of hydraulic presses, belt presses or decanters. A number of extraction stages could be necessary (normally two) to reach the maximum sugar yield. The enzymatic treatment is utilized to further increase the yield from various products. This technology consists of a temperature controlling unit (40°-50°C)
of mash, an enzyme adding unit and dwell tanks for enzyme reactions. The dwell time and the temperature are parameters which have an effect in yield and quality. With the introduction of a “flash chamber” and a number of primary and secondary surface condensers, the aromatic solution is extracted and cooled down to a low temperature. This solution is then transferred to the final aseptic packing section by a pump. Clarification of depectinized juice is carried out by “filtration or ultrafiltration systems” which can be traditional or membrane type. The “multi-effect” evaporators are used for the concentration of juices. The “forced” circulation evapo-
20 - Italian Food & Beverage Technology - LXXIII (2013) september
tube or S.S.H.E. sterilizer/ cooler to stabilize such products for long periods. No special storage is necessary since products aseptically packed can be kept at atmospheric temperature. The packing can be in bagin-drum (220 L), bag-in-box (1,000 L) or even in small size bags (5, 10, 20 L). Traditional filling in bottles or cans is also possible. (Ing. A. Rossi - Viale Europa 68/A - 43122 Parma - Italy Tel. +39 0521 271320 - Fax +39 0521 774331 - email: sales@ingarossi.com)
European pumps market for food and beverage industry: energy-efficient offerings The new analysis from Frost & Sullivan “Analysis of the European pumps market for food and beverage industry” (http://www.industrialautomation.frost.com) finds that the market earned revenues of $648.6 million in 2012 and estimates this to reach $697.5 million in 2017. With the current economy, end users are focusing on the maintenance of existing pump installations, rather than purchasing new ones. The challenge for pump manufacturers is to develop innovative and economical products that address the needs of budget conscious end users.
“At the same time, pump manufacturers are expected to focus on designing environment-friendly, energyefficient pumps that reduce overall energy consumption and offer cost savings to end users,” noted Frost & Sullivan Industrial Automation & Process Control Research Associate, Niranjan Paul. “Products that are customised to suit end-user requirements are expected to become the benchmark within the industry.” Although the ongoing economic turmoil in Europe means that market participants are in for a bumpy ride, the processed food in-
dustry is set to bail out the European pumps market for the food and beverage industry over the short-term. “A burgeoning processed food industry is expected to
result in increased demand for positive displacement pumps, such as gear and lobe pumps, used in the production of processed food,” noted Paul. “While such demand will support market growth over the short- to medium-term, the anticipated recovery of the European economy is set to sustain long-term market expansion.” Investments in the pumps market for the food and beverage industry across Central and Western Europe are projected to be limited. In contrast, growth
opportunities are set to increase in Eastern Europe as end users relocate their manufacturing facilities to this low-cost region. To strengthen their foothold in the high-growth East European market, pump manufacturers should forge relationships with local companies. Top market participants are favouring the mergers and acquisitions route to expand their geographic reach, product portfolios and increase their market share. Furthermore, Frost & Sullivan has recently organised
the web conference entitled “Pumps in European Food and Beverage Industry: Aligning Obligation with Opportunity” about the new findings that are likely to impact the market. www.frost.com
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OENOLOGICAL MACHINERY Tartaric stabilisation system
Ambra tartaric stabilisation system for wine and must (TMCI Padovan).
TMCI presents Ambra, the new tartaric stabilisation system operating at ambient temperature through the application of cation resins. The company ensures the certainty of the treatment for wines and musts, reduced stabilisation costs, and no colour reduction/ change and no colloid structural modification.
Passion, technology, innovation in wine production Lasi has been developing industrial systems, fermentation vats, autoclaves, footbridges and stairs in stainless steel for the oenology and general foodstuffs (fruit juices, oil, and beer) for more than 30 years. Excellence in production, development of the new technologies in the oenological field (Mythos and Leonardo) as well as the internal architecture bureau enable Lasi to offer
top clients the maximum technology available as well as the possibility to develop architectonicbased industrial and oenological projects. A big business and a big family that for two generations has designed and developed industrial systems in stainless steel. These are the men that have always personally responded with facts to the most complex and detailed needs of the best international buyers.
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Blending possibility, complete column drainage, column engineered in order to obtain the perfect flow both during stabilisation and regeneration, and back current regeneration are the other features of the TMCI system. This new tartaric stabilisation system is characterized by a compact design and a user-friendly control
panel. It is active not only on potassium but also on calcium, magnesium, and iron salts. Different models from 100 to 1,500 (L) of resin are available. ( T M C I Pa d ova n - Vi a Caduti del Lavoro 7 31029 Vittorio Veneto - TV - Italy - Tel. +39 0438 4147 - Fax +39 0438 501044 - email: padovan@tmcigroup.com)
The research and development that has taken place over the last few years by Lasi has led, amongst other things, to the realization of
one significant innovation in the vinification process: the Mythos fermenter. Mythos Metodo Divino represents a new method
Mythos fermenters for vinification process (Lasi).
of aromatic red and white wine vinification at a low controlled pressure. By manipulating the natural properties of the gas (both CO 2 of the fermentation and external gas) involved in the different stages of vinification, this method creates an optimal maceration, macro oxygenisation and fermentation, thus giving the oenologist a unique way of obtaining the maximum quality from the vinified grapes. Using the Mythos method, the pellicular maceration in a controlled saturation pre- and post-fermenta-
tion, alcholic fermentation in controlled pressure, perfectly balanced macro-oxigenization, delestage with irroration in pressure, homogenization and perfect must temperature control in maceration and fermentation, soft breakage of the cap and natural irroration and complete pomace expulsion and its extraction can be carried out in a refined and efficient way. (Lasi - Via delle Industrie II 43 - 30020 Meolo VE - Italy - Tel. +39 0421 345553 - Fax +39 0421 345094 - email: info@ lasi-italia.com)
Dynamic analyser of fermentative kinetic Parsec develops control systems and high-tech equipment for the wine sector. Its products combine technical and careful care and refined design, both for the single detail and the entire plant. The company presents the dynamic analyser of fermentative kinetic ADCF, an innovative control system which dynamically analyses the CO2 quantity produced during the fermentation process, allowing an immediate and accurate evaluation over fermentative kinetic. For a long time, fermentation CO2 measurement is considered to be a simple concept but complex to
be applied. Now, thanks to ADCF technology it becomes a simple standard practice, precise, and repeatable. ADCF is easily installed on the top door of any tank and onto any tank and for any vinification type. The system consists of a measurement system, to be installed on the tank manhole, and a microprocessor control unit, which informs about the real time ADCF measurements by means of a dedicated software. Furthermore, this measurer can be integrated into the Saenn5000 system to allow the graphical plot of the most important parameters
of fermentation: ADCF, temperature and density. The innovative control system ADCF provides several benefits. The generated CO 2 is directly connected to the average value of the entire mass fermentation progress. This eliminates the known issues of samples representativeness in density measurements. It is possible, though not necessary, to work with the tank under pressure and the fermentation mass can be kept to a programmable value between 0 to 0,4 bar. The ADCF measurer can be installed onto any tank which leverages the endogenous pressure generated by CO2. The measurements are taken automatically and are not affected by short manhole openings. The system does not need to be tuned as it works in synergy with other oeno-
logical practices such as temperature control and micro-oxygen density measurement. The CO2 control as a fermentation monitoring method is an effective way to obtain an average data over the entire fermentation mass, otherwise impossible with any other currently marketed system. The ADCF system makes it possible to determine in real time any fermentation slowdown or stops, otherwise not recognisable through traditional daily density measurements. It becomes possible to timely intervene with the more appropriate technical countermeasures (oxygen, yeasts feeding, pumping over, etc.). (Parsec - Via Tevere 54 50019 Sesto Fiorentino - FI - Italy - Tel. +39 055 310533 - Fax +39 055 3022597 - email: sales@ parsecsrl.net)
ADCF dynamic analyser of fermentative kinetic (Parsec).
Italian Food & Beverage Technology - LXXIII (2013) september -
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Scriba Studio / ph Paolo Marchisio
Quality
we design it, we built it
nd 143 Pav. A5 - Sta fraz. Cappelli, 33/b - 12040 Ceresole dâ&#x20AC;&#x2122;Alba (Cn) tel. +39 0172 574416 fax +39 0172 574088, e-mail: gai@gai-it.com - internet: www.gai-it.com
MACCHINE IMBOTTIGLIATRICI
we bottle it
G AI SINCE 1946 BOTTLING LINES FROM 1.000 TO 15.000 BOTTLES / HOUR
BREWERY
Brewery equipment Cadalpe presents the CS8 brewery equipment for the production of craft beer. This equipment has been developed combining the company experience in the food equipment industry with the expertise of a specialist. The use of top quality certified raw materials makes it a unique product, studied in order to guarantee the highest efficiency and flexibility for small to medium sized craft breweries. The CS8 brewery equipment
brings considerable economic advantages. It greatly reduces investment, energy and labour costs as well as costs for detergents/sanitizers, which is also a positive environmental factor. It can be customized to specific customer requirements with regard to the number of vats and the number of tanks. The process begins with milling the malt. For this purpose a mill is used to roughly grind the caryopsis of the malt, so that water can penetrate right into the
CS8 brewery equipment (Cadalpe).
26 - Italian Food & Beverage Technology - LXXIII (2013) september
starchy fibres to activate the enzymes. Then the entirely manual mashing chamber is easy to run and maintain. The company offers solutions with two or three vats (mixing, filtering, boiling/ whirlpool), making double mashing possible and easier and thus providing advantages in terms of labour, energy, and sanitizer savings. The clarified worth is taken up by the pump and sent on to the heat exchanger, where it is cooled to a temperature of 10째 to 18째C. The
fermentation chamber comprises a number of fermenters used both for fermenting and later conditioning the beer (yeast is inoculated into the worth and fermentation starts, which can last 3 to 10 days), and one or more storage tanks to facilitate beer making and bottling or pouring into casks. Used to prepare the hot water needed in brewing, the steam generator heats the vats and boils the worth in the boil vat. The monobloc cooler unit cools water for the heat exchanger and provides temperature control for fermenting and conditioning the beer. A sheet filter is used for coarse filtering the beer in preparation for the conditioning and filling of casks or bottles. Finally, a wheeled pump is used to wash the mashing chambers and fermenters, with detergent recycling, and to convey the beer in preparation for re-fermentation with added and yeast. (Cadalpe - Via C. Battisti 87/A - 31028 Vazzola - TV Italy - Tel. +39 0438 441580 -Fax +39 0438 441588 - email: cadalpeservice@ cadalpes.it)
2013 Hall B5 Stand n째 510
FILLERS AND CAPPERS Rinsing, filling, closing monobloc The SRT monoblocs are developed by Fimer for customised applications, thus solving the most demanding packaging problems for a diverse variety of productions, from wine to ketchup, from glass to PET, from natural corks to metal lugs, while offering four main benefits: compactness, synchronization, flexibility, and cost-effectiveness. Compactness means that overall dimensions are smaller, since the monobloc integrates multiple functions into one piece of equipment, thus freeing up valuable workspace. Moreover, thanks to turret-
to-turret direct conveyance, the exposure of both containers and product to air and potential pollutants is significantly decreased. Synchronization is ensured by a single motor, driving all three turrets by means of gears. The machine is perfectly timed and allows the user to adjust the speed of rinsing, filling and closing with one simple operation. The exclusive construction based upon customer specifications allows for the highest degree of flexibility. For each SRT monobloc, individual bottling requirements are carefully assessed, in order to target
Rinsing, filling, closing monobloc by Fimer.
28 - Italian Food & Beverage Technology - LXXIII (2013) september
the solution that will grant maximum production efficiency, ease of installation, use and maintenance. In terms of cost-effectiveness, Fimer tailor-made SRT models have an additional advantage over mass-produced monoblocs. By correctly combining the turrets, the exact output requested can be reached for the container, closure and product in use. Also, when compared to solutions with free-standing machines providing the same functions, the monobloc has the best cost-benefit ratio, both at the time of purchase and relative to consumptions, maintenance and management of the various container sizes at hand. All SRT models are made of Aisi 304, steel alloys and food-grade plastic materials, which make cleaning, sterilization and maintenance easier and quicker and ensure longer service life. The bottles are handled by in-feed scrolls, starwheels and counterstarwheels (all equipped with safety microswitches), ensuring a steady flow of containers inside the machine and out of it. Gravity and/or low vacuum fillers are ideal for still, thin products, such as non-carbonated water, wine, spirits,
clear fruit juices, vinegar, milk, chemicals and food products in general. The product inflow is automatically adjusted by means of a stainless steel throttle solenoid with modulating motorization to avoid hammering. In the case of gravity filling, each filling valve, which is directly connected to the product tank, opens when the bottle rim presses against its special airtight seal as controlled by the mechanical bottle-lifting cylinders with spring thrust and cam-operated return. The product, coming from the tank, flows through the four holes on the tip of the filling valve and down the container walls. Simultaneously, the air leaves the bottle via the upper hole and goes up into the tank or, in the case that the filler is equipped with separate air return, is evacuated externally. This hole allows for an exact levelling of the product in the containers without resorting to additional levelling devices. The filling level can be adjusted by means of the appropriate shims on standard filling valves. With the use of a special filling valve in combination with a particular machine construction, low vacuum fillers can be de-
signed to allow millimeterby-millimeter level regulation controlled directly from the machine control board (max ± 10 mm). When low vacuum filling is adopted, the special pump pulls vacuum into the tank, so that, as soon as the filling valve opens, the low vacuum condition is transferred to the container through the air return hole. As a result, should a container have a leak, or a chipped mouth, it will not be filled, thus avoiding spilling on the machine bed. All types of fill-
ing valves are designed to prevent any exchange of the gases contained in the tank and the ambient air. Filling valves are easy to disassemble and are equipped with a device to keep them open for sanitation purposes. The acronym “Rl” identifies Fimer counterpressure fillers. These machines meet the needs of bottlers of carbonated products, from sparkling wine to beer and from mineral water to soft drinks. Since the heart of a counterpressure filler is the valve,
Fimer has developed dedicated versions for specific requirements. “S” valves are for degassing only, suitable for every kind of product; the “SL” type is for degassing and levelling, for any product, where more accurate levels are required; the “PS” is for preevacuation and degassing, for products with potential oxygen pick-up that need to be protected in an inert environment; finally the “DPS” is for double pre-evacuation and degassing, to enhance the effect of the PS solution.
Cleaning new or prewashed bottles is indispensable in guaranteeing hygiene and sterility. Fimer rinsing turrets can be engineered to rinse the internal walls of any type of container with water, sanitizing solutions, wine or air without wetting the external surface, in order prevent labelling problems. Rinsers are available in two versions. (Fimer - Via Pierino Testore 39 - 14053 Canelli - AT Italy - Tel. +39 0141 823404 - Fax +39 0141 834504 email: info@fimer.it)
Filler for beverages in cans
order to permit a return flow to the CIP station. Other characteristics of Master Can are: a high precision in the fill point in the can obtained without level tubes; hot filling technology for still products as optional; compact footprint, with shortest transferring chain between filler and seamer; user friendly operator in-
terface touch-screen with auto-diagnostic software; fast product and format change-over for a very cost effective machine. Ambient filling temperature design is available. (CFT - Via Paradigma 94/A - 43122 Parma - Italy - Tel. +39 0521 277111 - Fax +39 0521 798404 - email: info@ cft-group.com)
Master Can is part of the SBC “Master” Family, based on proven counter-pressure filling technology, suitable for the filling of still and carbonated beverages in both steel or aluminium cans. A result of advanced research, this machine combines a heavy duty construction, high quality materials and components and sets high quality standards in the field of carbonated and still products (beers, soft drinks, non-carbonated products, both cold or hot filled fruit juices). With Master Can, SBC is able to offer “state of the art” technology to cover the needs of low, medium and high capacity lines, offering the unique and impor-
tant advantage of having a single manufacturer for the filler and seamer. The filling system is based on the combined action of a filling valve and can lifter. The separate air return reduces the risk of product contamination and the extremely low oxygen pick-up reduces product oxidation and lengthens shelf life. High CIP efficiency and cleanability, ultra-clean valve design, minimal number of gaskets, extensive use of modern high tech materials all contribute to reducing the risk of possible contamination to a minimum. The machine is designed to be integrated into an automatic closed circuit system for sanitization and is supplied with dummy cans in
Master Can Tronic filling unit for steel or aluminium cans (CFT).
Italian Food & Beverage Technology - LXXIII (2013) september -
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isobaric filler Ave presents the electropneumatic isobaric glass bottle filler mod. EFSSWAN with level probe and short cannula technology. It is designed for use with glass bottles for carbonated drinks such as beer and soft drink and has been developed according to a clean design philosophy using exclusively stainless materials for all component parts. Ave has developed a pressurized outside tank with variable-speed booster pump for controlling filling pressure and head. It can handle three different process gases: pure CO2 at the filling pressure; impure CO2 returning from bottles during low-pressure isobaric filling, used in the bottle washing, vacuumcreating and pressuriza-
tion stages; vacuum for the bottle pre-emptying and decompression stages. The modular isobaric filler tap has two filling rates and provides the opportunity to choose different variants: for beer-csd in glass bottles using a short cannula; for csd in pet bottles; for hot-filling in pet bottles; for contact-free filling of water and uncarbonated products in pet bottles; for beer in pet bottles using a long cannula (for filling from the bottom). Stainless steel wheel and bottle guiding apparatus with rubber wear profiles make it easy to clean the bottle handling system. A system of removable guards with a conical sloping surface prevents broken glass from jumping back onto the tap when a
Electropneumatic isobaric glass bottle filler mod. EFS-SWAN (Ave Technologies).
30 - Italian Food & Beverage Technology - LXXIII (2013) september
bottle explodes. The stainless steel bottle raising jacks are fully pressurized to avoid any water or dirt being drawn back inside the bottles.
(Ave Technologies - Via della Costituzione 127 30038 Spinea - VE - Italy Tel. +39 041 5412624 - Fax +39 041 5089100 - email: info@ave-technologies.it)
Compact monobloc For the rinsing, the filling and the corking of glass round bottles, C.E.M. presents the automatic isobaric Miniblock Mod. 551 suitable to fill still and sparkling products such as wine, beer, water, and softdrinks. The loading and unloading of the bottles take place on the same side of the machine by means of a platform. The Miniblock 551 presents a linear rinser with 5 pneumatic pincers. The bottles are withdrawn by means of pneumatic pincers; through a pneumatic device they are turned upside down and placed in correspondence to the injection nozzles for the rinsing with water (upon request is possible to execute a first treatment with sterilizing product). The fixed filling turret consists of 5 filling valves. The bottles are brought under the filling valves by means of a star-wheel. The process phases are: air pre-evacuation from the bottles by means of the vacuum pump; bottles pressure balancing
with injection of inert gas; isobarometric filling, and finally pressure discharge. The crown cork turret has a vibration hopper and stainless steel chute; Miniblock 551 is also developed for the natural cork and screw caps. Its hourly production is 500 b/h 0,5 L. (C.E.M. - Via Treviso 21 20127 Milano - Italy - Tel. +39 02 26145485 - Fax +39 02 45409065 - email: sales@cem-milano.com)
Miniblock 551 for rinsing, filling and corking (C.E.M.).
THE MISSING LINK
HAS BEEN FOUND
EXTREME FLEXIBILITY OPTIMIZED LOGISTICS CONTROLLED CONTAMINATION SACMI CPB LINK The Sacmi Cap and Preform Buffer is an automatic cap and preform storage system that provides the final link between cap/preform production and stretch-blowing/ filling. The result is the first fully comprehensive beverage production line, from pellet to pallet.
INJECTION PREFORM PRODUCTION
BLOWING AND FILLING
COMPRESSION CAPS PRODUCTION
SACMI IMOLA S.C. Via Selice Provinciale 17/A C.P. 113 40026 Imola (BO) Italy Tel +39.0542.607111 | sacmi@sacmi.it www.sacmi.com
CPB LINK
HALL B5 STAND No. 302
PACKAGING EQUIPMENT Complete line for bottles and cans During 2012, ACMI projected and manufactured a new series of machines which completed the end of line series of equipment. This new series of products allows the company to supply all of the systems which
comprises a bottling line for cans and PET bottles and integrate them to a blowing and filling block and labeler. Systems which allow them to carry out complete high efficiency lines. In fact the
Overview of the bottle packaging line (ACMI).
Fenix shrinkwrapper (ACMI).
32 - Italian Food & Beverage Technology - LXXIII (2013) september
new machines, handle applicator, multipacker and pallet stretch wrapper reflect the company’s high standards with regards to automation, industrialisation and performance which is at the top of its category.
These machines may also be equipped with automatic format change over or automatic spool change over which, as a result, confer a considerable level of autonomy to the functioning of the line and give the operator ample intervention margins. All of these characteristics are part of the “Compact Line” program which was presented in the autumn of 2009 in concomitance with the Drinktec exhibition. This has led to the development of avant-garde machines. The compact line program has already been applied in some of the most important bottling installations worldwide, which were interested in so called “intelligent” high efficiency lines. By means of this project, ACMI has revolutionised the “complete line concept”. The bottling line is no longer seen as a group of machines positioned one after another, each with individual characteristics and efficiencies, now it is considered as a single machine, a single system where the efficiency and reliability are valued as a
• Elimination of stress on the bottle; • Simplicity of handling; • Autonomy in functioning and supplying of material; • Increase in overall efficiency thanks to indus-
trialised construction and projection systems. (ACMI - Via G. Di Vittorio 60 - 43045 Fornovo Taro – PR Italy - Tel. +39 0525 401811 - Fax +39 0525 401 318 email: info@acmispa.com).
Pallet wrappers
Viper handle applicator (ACMI).
whole. All of the components of the line work in synchronization and produce a continuous flow starting from the filler and ends with the complete finished pallet. The ACMI compact line presents a series of undisputable advantages: • Clean and linear layout;
• Easy accessibility and intervention; • Reduced space occupied; • Reduced purchasing costs in comparison to accumulation tables or conveyors; • Reduced maintenance and running costs thanks to the high level of efficiency and reliability;
Rocket pallet stretch-wrapper (ACMI).
Tosa Group presents a renewed range of pallet stretch wrappers and strappers developed in order to reduce maintenance costs and film consumption to the minimum. The new Tosa 150 responds to the demands of the highest segment of the market, having a capacity of up to 150 pallets/hour. The lifting and sliding parts and the toothed belts are totally maintenance and lubrication
free. Both the pre-stretch and film roping system are driven by brushless motors, thus allowing to perform customized wrapping programs with maximum precision, and to optimize the film distribution and increase pallet stability, giving significant cost saving. (Tosa - Corso IV Novembre 109-111 -12058 S. Stefano Belbo - CN - Italy - Tel. +39 0141 841000 - Fax +39 0141 841099 - email: info@ tosa.it)
Tosa 150 pallet wrapper.
Italian Food & Beverage Technology - LXXIII (2013) september -
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The countdown to Drinktec 2013 From September 16 th to 20 th , the Munich Trade Fair Centre will host the 2013 edition of Drinktec, a worldwide event for which there are many expectations and P.E. Labellers has decided to invest a lot in this opportunity. The company will participate with a large stand of almost 300 square metres in a central position, with a virtually complete range of its labellers for the beverage industry. Three are the major innovations offered by PE Labellers. The company presents la-
bellers for the total safety of operators, thanks to patented safety systems able to guarantee zero workplace accidents. Designed for all the needs of present and future use, the real modular labeller represents the only labeller ready for all possible future transformations and implementations. Developed for those who do not have clear ideas at the time of purchase, this modular labeller is the only one really able to offer full freedom of choice at any time. Finally, if turning a hot glue
Independent printing for both porous and non-porous packaging Zanasi is a leading global provider of high-quality industrial ink-jet CIJ (Continuous Ink Jet), Hi-Def (Piezoelectric) and DOD Solenoids (Drop On Demand) printing technologies. For over 35 years, this company has provided customers in over 60 Countries with superior technology and service through offices in Italy, USA and China as well as through a global network of qualified distributors. Zanasi presents the innovative new inkjet coding
technology mod. Z640Plus. This coder will be the only coding technology on the market to feature a double headed connection that allows for simultaneous and independent coding on porous or non-porous packaging substrates on two separate production lines. A state-of-the-art highdefinition technology, the new Z640Plus is equipped with an industrial PC board, Windows 7 embedded software, Net programming and a hi-speed Ethernet
34 - Italian Food & Beverage Technology - LXXIII (2013) september
labeller into a self-adhesive labeller is not a job for everyone, PE Labellers has been able to develop the adhesleeve technology. In addition, the roll-fed labelling machines in the rotary (Rollmatic) and linear
(Roll-Line) versions will be on display. (PE Labellers - Via Europa 25 - 46047 Porto Mantovano - MN - Italy - Tel. +39 0376 389311 - Fax +39 0376 389411 - email: pelabellers@pelabellers.it)
Modular Plus labelling station (PE Labellers).
connection. Specialized printheads, developed by renowned printhead manufacturer Trident, allow for printing onto corrugated packaging or onto non-porous substrates such as coated-corrugated and shrink wrap. The non-porous printing is made possible by means of a breakthrough in inkjet printing, utilizing Tridentâ&#x20AC;&#x2122;s 384Jet (2â&#x20AC;?-50 mm) non-porous printhead and ZFast ink, which provide fast-drying, highly durable print as a cost-effective and high-performing alternative to labels and wax-based ink. The dual printhead configuration allows for printing independent information on
two sides of a single package or alternatively on two distinct production lines. (Zanasi - Via Marche 10 41049 Sassuolo - MO - Tel. +39 0536 999711 - email: sales@zanasi.it)
Z640Plus ink-jet coder (Zanasi).
Beverage TMG Impianti S.p.A. Since 1976, leader in packaging solutions. In almost 40 years of experience, TMG Impianti has developed and manufactured specific innovative systems to satisfy the customers requests in cartoning, palletizing and handling products. Nowadays TMG Impianti, thanks to its international sales network, rappresent a strong and renowed organization, appreciated by many important customers all over the world.
TMG Impianti S.p.A. Via Regia, 5 - 35018 San Martino di Lupari (PD) ITALY Phone: + 39 049 9467911 Fax: + 39 049 9467900 www.tmgimpianti.com
CONTAINERS AND CLOSURES Machinery manufacturers react to the trend of PET recycling Take a PET bottle, fill it with sand and put the tap on. Do this with lots more bottles, then stack them up and join them together with mud and cement. What sounds like a fun game for the children’s sandpit, is a new idea in recycling. The bottles are being used to build houses, in an outstanding and ambitious project in Nigeria. This and many new technologies being employed by the beverage manufacturers and their suppliers in recycling and in alternative bioplastics will be available to the trade
audience at the dedicated PET display, PETpoint, at Drinktec 2013 in Munich. Call for more recycling All kinds of ideas, some highly unusual, are being tried out for re-using PET beverage containers, whether as roofing tiles or to build entire houses and greenhouses. Designers are using them in trendy bags, home accessories, and art objects. However, in Europe, the majority of these plastics still end up on waste dumps or in thermal processing facilities. The European Commis-
sioner for the Environment, Janez Poto nik, thinks this is “an enormous waste of valuable resources. It’s like tipping 12 million tonnes of crude oil each year onto our waste dumps.” A mere 24% of PET containers are being recycled so far on average in Europe: “far too little” says Poto nik. “In the medium term we cannot accept the dominance of waste incineration over recycling.” What we can be sure of with political statements of this kind is that they are generally followed up by encouragement in the form of a legislative cudgel. PET in the overtaking lane According to Euromonitor, 446 billion PET containers were used worldwide for beverage packaging in 2011. That’s over 100 billion units, or 30% more than in 2006. Half of them are for mineral water and over one quarter for soft drinks. By 2015, Euromonitor expects a further rise in the global beverage packaging market to
36 - Italian Food & Beverage Technology - LXXII (2013) september
1.31 trillion units, with the PET proportion increasing again to 42%, i.e. 500 billion PET containers; PET recycling will become obligatory, for ecological and for economic reasons. PET recycling into foodgrade PET – on the rise The starting gun for the recycling of PET bottles sounded back in 1977. By 2007, according to Indian market researchers BizAcumen, around 3.7 million tonnes of PET containers were being recycled each year, and in 2015 this figure is set to come in at over 12 million tonnes. Three quarters of this total recycling happens in the Asia-Pacific region, where the containers are “downcycled” into secondary materials, for use in items like the familiar fleece pullover. In 2011, however, only around 455,000 tonnes of PET bottles were processed into 350,000 tonnes of food-grade PET. Nevertheless, the big players in the beverage industry are aim-
ing at an ever higher recycling proportion in newly produced PET containers. The bar is being set very high. By 2020 the idea is to increase the recycling quota for PET containers to as much as 60%, and to aim at using an average of up to 25% of recycled material in new containers. Great potential for bioplastics Perhaps the future lies in the use of bioplastics? Market research institute Ceresana Research has forecast in a recent report that the global bioplastics market will expand by almost 18% per year. In 2018 global sales will come in at more than 2.8 billion US dollars. Packaging made from renewable raw materials such as polylactic acid (PLA) and PET from plant-based sources are highly popular because of their better eco-balance as compared to plastics based
on oil. Yet the use of agricultural raw materials is in direct competition to the production of food, and that represents a serious ethical conflict, in view of the undersupply of food to parts of the world population. Possible solutions lie in the use of waste materials as a base, or in the creation of integrated recycling processes in which containers made from bioplastics are re-used in food packaging. Bioplastics plus recycling! Bottles from plants PepsiCo recently presented a bottle made entirely from plant material, including switchgrass, pine bark, and corn husks. The bottle is fully recyclable. Coca-Cola PlantBottles contain at present 14% renewable plantbased materials and 35% recycled plastic. Here, too, the plan is to develop bottles made from 100% plant materials that can be fully
recycled. For bio-based plastics it could be possible in future to use corn husks and waste products such as orange or potato peelings, or wheat chaff, as well as sugars. In the manufacturing and recycling processes â&#x20AC;&#x153;biologicalâ&#x20AC;? PET behaves like conventional PET. It can be produced using existing machinery and integrated into existing closedloop recycling processes. PEF instead of PET? The manufacture of 100% plant-based bottles from polyethylene furanoate (PEF) is now possible, thanks to the new YXY technology developed by Avantium of the Netherlands. A big advantage is that any carbohydrate-containing source material can be used to produce them. Commercial production is
planned to start in 2015. Agreements with CocaCola and Danone will ensure mass production of PEF bottles in the future. The functional qualities, combined with a low weight and the excellent barrier properties, could make PEF a viable alternative to PET. According to a report by the Copernic Institute, PEF has a 50 to 60% smaller eco footprint than oil-based PET. The innovations in the recycling of plastics containers and the latest trends in the field of bioplastics are set to be a focus of lively discussions at Drinktec 2013. With PETpoint, the European marketplace of PET technology, the worldâ&#x20AC;&#x2122;s leading trade fair for the beverage and liquid food industry has created a dedicated PET sector forum. www.drinktec.com
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From pellet to pallet with high-efficiency Sacmi solutions After attracting the attention of international investors with high performance plant engineering solutions for beverage production lines, Sacmi will soon be presenting at Drinktec 2013 (September 16th to 20th, Munich Trade Fair Centre) the first “automated magazine” for preforms and caps, thus completing its turnkey plant engineering range which covers everything from raw material intake to end-of-line solutions. “Enjoy completeness” is the slogan that effectively conveys the idea behind this Sacmi solution, which integrates cap production (CCM 48SC) and preform production (IPS 220B) with the
bottling line (Combo EWE 10/15/15 + FORMSLEEVE+) via a highly automated dynamic buffer (CPB LINK), all within the scope of a wider energy-saving programme (HERO). For the very first time, visitors will be able to get a direct look at the entire production line in action and see the outstanding performance of the individual machines making up that line, starting with cap and preform production. With Sacmi CPB LINK, storage and subsequent feed of caps and preforms to the bottling section become part of a single process, fully automated and smoothly integrated, allowing logistical costs to be cut considerably while si-
Filling monobloc (Sacmi).
38 - Italian Food & Beverage Technology - LXXIII (2013) september
CCM 48SC press for cap production (Sacmi).
multaneously raising bottling hygiene standards thanks to the heat and microbiological treatment executed by the buffer. At the fair Sacmi will propose not just one individual innovation, no matter how significant it might be, but a comprehensive “tour”. This will take visitors through product and packaging material analysis in a dedicated
R&D area, equipped with cutting-edge instruments, through the beverage plant and then on to the workshop where they can take a close look at the latest technological solutions for filling and cap/preform production. Industry experts can assess the performance of the impressive CCM 48SC, the press which embodies all the advantages of that compression technology with which Sacmi has profoundly innovated the closures sector. The model exhibited at the fair is an all-new one (specially designed to be optimised with COOL+, Sacmi innovative enhanced mould cooling solution). With a cycle time of less than 1.5 seconds, it can provide output rates of up to 2,000 caps per minute with just 48 cavities, thus boosting productivity by 50% compared to CCMs with traditional moulds. Drinktec visitors will be able to appreciate this high performance solution in a
IPS 220B injection press for preform production (Sacmi).
production demonstration of 29/25 still water caps weighing 1.3 grams. The R&D area will also house the IPS 220B, a newconcept injection press for preform production that draws on the Sacmi decades of experience in the industry, combining it with the innovative double-cavity stretch blowing technology of the SBF 410. All
SBF 410 stretch blowing unit (Sacmi).
exhibited machines will be equipped with Sacmi CVS3000 Quality Control systems, smoothly incorporated on the CCM 48SC and the SBF 410. More specifically, the IPS 220B will use the Sacmi PVS 002B inspection unit, capable of analysing up to 1,200 preforms an hour via a sampling system that picks preforms at set time intervals and, where
defect-free, returns them to the production cycle. As regards filling, the new generation of high-tech filling valves, able to meet every possible requirement in terms of both product to be filled and technology, will also be on display. The exhibited machine will be equipped with contact-free electronically controlled EWE valves that are also suit-
able for highly sensitive still products. In occasion of Drinktec, the Group will also show the all-new aseptic filler from the bag-in-box range, specifically designed to handle very high quality products. And there will also be rollfed labellers. As the name implies, these allow labels to be applied directly from the roll of film. The Sacmi labeller range has been profoundly innovated in recent months, the top-of-the-range model now being the Formsleeve+, the new modular labeller featuring even more versatile design and more flexible material choice and control. Starting from the roll, the Formsleeve+ labeller forms the sleeve directly in the machine using natural resins. The sleeve is then heat-shrunk (by up to more than 50%) in the machine outlet tunnel, thus â&#x20AC;&#x153;dressingâ&#x20AC;? the container with partial or complete sleeves. The thusdesigned application is so efficient it can reduce plastic roll costs by up to 20%. Drinktec 2013 also offers a perfect opportunity to observe the potential of on-cap digital printing and see how this technology is opening up new communication and marketing frontiers even on surfaces as small as those found on caps. (Sacmi - Via Selice Provinciale 17/A - 40026 Imola - BO - Italy - Tel. +39 0542 607111 - Fax +39 0542 642354 email: sacmi@sacmi.it)
Italian Food & Beverage Technology - LXXIII (2013) september -
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Synthetic corks
Bottle washing and drying
Founded in 1999, in order to meet the market requirements for high quality synthetic closures, Supercap develops synthetic corks with a particular focus on research and development of materials, innovative and functional products in full compliance with regulations and standards of excellence. Supercap has faced in 10-years major investments in innovative installations that guarantee a high quality standard and provide an important production capacity. Its mission is to serve the full satisfaction of customers of the wine and alcohol industry, olive oil sector, and bottling industry in general. Today, the company distributes its product all around the world, in collaboration with Supercap Espana and
S i n c e 1 9 7 9 , t h e ye a r when its business started, O.M.A.R. has been manufacturing bottling equipment following a coherent guideline of constant search for quality. The company, with its strong commitment to progress, belongs to a production pole developed over a few decades and characterizing the economy and the life of Canelli town. Specialized in the production of small cap distributor machines, in the following years O.M.A.R. developed in both dimensions and range of products which now include a variety of bottling equipment for the beverage industry. The current production focuses on the monoblocs for capsule distribution and closure, washing-drying machines for the external surface of the bottles, semirotary labelling machines for sparkling wine of new conception and monobloc units for washing, drying, capsuling and labelling. In 2009, year of the thirtieth anniversary of its establishment, the owner of O.M.A.R. changed. The new management of the company still continues to follow the guideline of full reliability and sturdiness of its products together with an important technological development in order to of-
Supercap North America, respectively in Barcelona and Guadalajara. Supercap Select is a specialist synthetic closure specifically designed for wines with a long shelf life, being composed of specially selected polymer materials. It has been researched and developed to guarantee minimum oxygen transmission, thus enabling each wine to retain its essential characteristics. Supercap Evolution is a synthetic closure specifically designed for lighter, quick-turn wines. It offers the perfect balance between reliability and affordability. ( S u p e r c a p - Vi a C a i ro 83 - 61024 Mombaroccio - PU - Italy - Tel. +39 0721 470507 Fax +39 0721 471243 email: info@supercap.it)
Supercap Select synthetic cork.
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fer the best solutions suitable to meet the customer requirements. During 2011, O.M.A.R. moved into a new plant, doubling the production area and offices. This investment demonstrates the commitment by the company to further improve service levels and response to the needs of a market in continuous evolution. O.M.A.R. develops machines suitable for the washing and drying of cylindrical and shaped bottles with speed rates from 1,000 to 25,000 b/h; they are made of stainless steel A304 and top quality and high-resistance technopolymers. The washing of the bottles is obtained mechanically with the use of rotary brushes for the cork, the body and the bottom of the bottles and are wet with a jet of sprayed water. The drying of the bottles is made inside a tunnel equipped with air distributors adjustable in height, width and inclination, fed through a compression turbine. Depending on the speed rate and the type of bottle used, O.M.A.R. can provide different product lines. Optima line for an intensive rotary washing with integrated washing of the bottom is suitable for the
4G GHIDINI®, was set up in 1978 and soon started its escalation in the production of stainless steel ball valves and fittings, striving to achieve key objectives such as product and service quality, in order to meet the ever more demanding needs of the domestic and global markets. Technological innovation and on-going research have helped the company to gain a leading position in the industry by offering their own line of certified products able to fully cater for all types of applications they were designed and manufactured for. Thirty years of experience have allowed us to offer added value in terms of offer, product range, prompt delivery. All these benefits, together with our 100% made in Italy quality, make sure we can fully meet the expectations and requirements of our customers. The entire product range is designed and manufactured in our factory located in Lumezzane (Brescia) 4G GHIDINI® has been awarded certification to UNI EN ISO 9001:2008 standard. Our ball valves are compliant with directive 97/23/CE “PED”, introduced to standardise the legislation enforced in the Members States on pressure equipment, and can be supplied on request in compliance with directive 94/9/CE “ATEX” for approximation of the legislation enforced in the Member States covering safety systems and equipment to be used in potentially explosive environments (II 2 G-D). All our products are designed, manufactured and, before being sold, fully tested by following the correct testing practice with cutting-edge equipment, in order to ensure total quality and safety to all our final users. Advanced technology, accuracy, prompt delivery and certified quality products make 4G GHIDINI® a major player in the Italian industry
25065 LUMEZZANE S.S. BRESCIA (ITALY) Via Ruca, 400 (Z. I.) Tel. 0039 030 8925953 Fax. 0039 030 8922167 info@4gghidini.it www.4gghidini.it
low/average production with cylindrical bottles and has speed rates from 1,000 to 8,500 b/h. Maxima for a rotary washing with central brush and carrousel with the bottle blocked on rotating holding cups and has high speed rates from 8,500 to 25,000 b/h.
Finally, Ecletta for a rotary washing with external brushes and carrousel with a system blocking the bottle on rotating cups for cylindrical/shaped bottles. ( O m a r - Vi a l e I t a l i a 140/142 - 14053 Canelli AT - Italy - Tel. +39 0141 821434 - email: sales@ omar-reg.it)
caps are the ideal solution for closing wine bottles thanks to easy openingclosing and the capacity to maintain the quality of wine for long periods. Furthermore, respect for the environment and product quality are also ensured. For the wine sector, Federfin Tech presents the line of aluminium caps STARVIN, offering all the advantages of an aluminium screw cap, such as no risk from TCA, no interaction with sulphur dioxide (SO2), solid barrier against oxygen, and perfectly tight seal. The aluminium cap is simple to close and preserves the chemical and organoleptic characteristics of the wine. It can be used on existing bottling lines with only minor modifications and can be produced in different diameters and heights. The company offers two types of cap for sparkling and still wines, both of which can be customised
thanks to highly sophisticated printing technologies. The liqueur market has seen an important evolution in contemporary society that has also involved the screw cap sector. Customisations, new graphic techniques such as hot-foil and various types of embossing, all these represent a challenge for Federfin Tech. The company has developed new NRF no-refill powers with different levels of protection and special gaskets to ensure controlled dosing of the pour flow. The Fiderfin Tech product range is completed by the supply of cap-fitting workheads specifically designed for the perfect application of screw caps, with standard or customised fitting. (Federfin Tech - Via Artigianato 8 - 27020 Tromello PV - Italy - Tel. +39 0382 809064 - Fax +39 0382 809856 - email: info @ federfintech.com)
Washing-drying unit for cylindrical bottles (Omar).
Aluminium caps for wine Federfin Tech was founded with the determination to create a streamlined and technologically advanced producer of aluminium caps and it quickly became
a leader on an international scale. Flexibility and dynamics are the keywords in production always seeking superior quality standards. Today aluminium screw
42 - Italian Food & Beverage Technology - LXXIII (2013) september
Aluminium caps for wine (Federfin Tech).
FOCUS
ON YOUR NEEDS
Here are our proposal Low maintenance costs, machinery efficiency, easy management, system flexibility, investment return. LITA will celebrate 50 years in business, this year and is the right partner to have by your side that guarantees and offers expertise and experience in order to attain your objective.
LITA srl 10046 Poirino (To) - Italy tel.+39 011 94.31.004 fax +39 011 94.31.900 www.lita.to.it email info@lita.to.it
PACKAGING TRENDS Worldwide PET is the preferred form of packaging for the beverage industry Around the world PET is the preferred form of packaging for the beverage industry. And its popularity is increasing. Compared to other types of beverage container, PET containers are subject to particularly dynamic innovation processes. All those involved in this market try to keep their eco footprint as small as possible. One of the ways of doing this is to reduce the weight of the bottles. Low weight and shatter-resistance are key arguments. All the trends in PET manufacture and bottle design will be on show at PETpoint, the PET segment within drinktec 2013, which takes place from September 16th to 20th , 2013, at the Messe MĂźnchen exhibition centre.
The enormous quantity of PET bottles produced each year (in 2010 worldwide around 500 billion) highlights the importance of increasing energy and resource efficiency in
bottle manufacturing. A key factor is the weight of the PET bottles â&#x20AC;&#x201C; up to 70% of the costs of a bottle are accounted for by the materials, preform manufacture and bottle production
44 - Italian Food & Beverage Technology - LXXIII (2013) september
each account for only around 15%. For every 100 million PET bottles produced, roughly 100 tonnes of material could be saved by reducing the weight of each bottle by just 1 gram. In the process of heating preforms and in the use of compressed air, there is untapped potential for saving energy, and the new generation of stretch blow molders is achieving impressive reductions in energy consumption. Integrated system approach. Turnkey solutions Developments in the market are focusing ever more on the overall view of packaging production and ways to optimize the entire value-added chain. This means even closer integration and a more efficient grouping of the stages in the process. Production and process efficiency are the key concerns of customers. These requirements can no longer be met by injection moulding machines alone. What is needed is a more comprehensive system approach, taking into account the entire value chain as well as the requirements of the end product. Part of the answer lies in turnkey system solutions tuned precisely to the needs of the user and optimized machine technology to help reduce the overall weight of packaging. Fur-
ther efforts are concentrating on reducing processing costs through the use of efficient energy systems which incur very low costs on operation and maintenance.â&#x20AC;? Multilayer. The difference is in the coating At drinktec 2013, visitors can look forward to some very interesting new ideas and solutions from the manufacturers in this area. Coatings can exclude any impairment of product taste and they give a long shelf life. Optimizing the characteristics of these barrier coatings is one of the biggest challenges in opening up new markets. Today all kinds of PET bottles â&#x20AC;&#x201C; multilayer, blend or no blend â&#x20AC;&#x201C; have established themselves as suitable packaging for a wide range of beverage types. Investigations confirm the outstanding protection this packaging gives to products against oxygen ingress and light transmission, also for particularly sensitive fruit juices. Functional flyweights The main trend in PET continues to be weight reduction. This is not new, but there is still much potential here to be exploited. For the manufacturer, this brings savings in costs. All while achieving the desired properties of gas tightness, shape retention and safety. With sensitive beverages, one interesting possibility, as well as the more cost-intensive aseptic filling, is hot filling in bottles without a panel design, using nitrogen. This alternative to conventional hot filling enables the use of ever lighter PET bottles. What are the prospects for PEN? PEN is regarded as the more mature variant of PET. It is more heat-toler-
SBF rotary blow molding (Sacmi).
ant and UV-resistant and has better barrier properties, it is suitable for hot filling and its long-term flexural strength is lower. Yet the raw material prices are still much higher, which is a major drawback so far. Mass production and other technological advances could pave the way for its use in the beverage industry. All the latest developments in this field will be discussed at drinktec 2013.
towards individualization, because packaging today is also an imagecarrier. However, even the most beautiful bottle has to be suitable for the requirements of the production process. The innovative material PET offers an excellent creative playground for design and manufacture. In the PETpoint section at drinktec 2013, marketing experts and designers have an optimum ideas platform and discussion hub for all things PET.
Virtually limitless design scope It takes less than two seconds on average for a consumer to decide to buy or not to buy. Bottle design therefore has to attract the shoppers attention and convince them in the shortest possible time. On supermarket shelves PET has been a great success with consumers, but in the premium and catering sector, PET tends to play a lesser role. The design of the bottles offers great potential in the drive to create high-value packaging that looks and feels good, and which is in line with the macro trend
www.drinktec.com
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The changing world of label printing The appointment with the next edition of Labelexpo Europe is on September 24th at Brussels Expo and on the occasion of the world’s largest event for the label and package printing industry, Mike Fairley looks at how label printing technology has changed over the years and considers some of the press investment decisions that label converters are facing today.
It is now more than 400 years since the first recorded printed labels were being produced. At that time they would have been printed on handmade paper using relief letterpress type or images cut into wood or metal, with impression pressure applied through a wooden hand press and simple screw mechanism. The ‘Pre-‘ history of labels It was a further two hundred years before much began to change. Yes, the hand presses were now being made of iron with a lever system to apply pressure, but the paper was still made by hand. However, by the early 19th century the industrial revolution was bringing significant
changes to the world of printing – the first cylinder printing presses (powered by steam), the offset printing process and continuous papermaking machines. The 1800s also brought coated paper, the halftone process, colour printing – and a whole host of new label market application requirements that were to see the early beginnings of what we now call the label industry. These new 19th century applications included automatic volume production of standard-sized glass bottles and bottle filling lines, the first canning factories, the rapid growth of pharmacy products, labels on boxes, labels on luggage, labels on cigar boxes and bands, matchbox labels and everything at that time was being printed on sheet-fed offset or letterpress presses. The first part of the 20th century saw the introduction of the first narrowweb presses for printing gummed and self-adhesive tape. The key innovations for the narrow-web printer were developments by Stan Avery that enabled self-adhesive materials to have a backing carrier and be cut to shape on the press. It was die-cutting materials on a liner that now enabled sticky labels to be produced on a roll. It was not long before press manufacturers such as Gallus, Nilpeter, and Mark Andy were producing the early dedicated roll-label letterpress and flexo presses.
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Late 20th Century: emergence of self-adhesive in Europe Later came narrow-web screen, hot-foil and combination process presses, UV-curing inks and more advanced plate-making technology. By the late 1970s self-adhesive labels had already attained a 7% share of the European label market – with all printing processes being used. Today, self-adhesive labels make up around 40% of label usage, fuelled by a whole host of technology and press innovations over the last thirty years that have enabled labels to be printed faster, on wider webs, using rotary and wrap-around tooling, servo-drive presses, and press controls that include web inspection, register control, colour management, and much more. Unbelievably, it was not until 1978 that the first retail bar codes were being produced for the Fine Fare Supermarket’s own label products, and the very first time that a velocity code was incorporated on the film masters for the production of the dark vertical bars on the codes. Today, bar codes are an essential element of every label sold through retail outlets across Europe. At this time bar coded labels for labelling fresh produce in store and at pre-packers was being undertaken with heat-sensitive label stocks. It was not until the 1980s that thermal direct and then thermal transfer printing of bar coded price-weigh labels using self-adhesive materials began to take place and grow rapidly by the later part of the decade. At about the same time the use of new types of polypropylene and polystyrene (later polyethylene) film
materials for more demanding label applications were being introduced. High quality printing of filmic materials used for labelling shampoos, toiletries, industrial products, etc, were now required by the leading brand owners. This presented more demanding label printing and converting challenges for press manufacturers and converters. Three decades of evolutionary changes in label printing technology To meet changing label printing requirements over the past 30 years the dominant label printing technology of the time has undergone several changes. In the 1980s it was the rotary letterpress that dominated new press sales. Then came growth in the flexo process during the 1990s. Much of the early part of the 21st century has seen UV flexo as the dominant technology for new label press sales. Since the mid-2000s, digital printing has also begun to evolve quite rapidly, initially with electrophotographic liquid and dry toner technologies and, most recently, with new generations of UV and water-based inkjet. In the pipeline for launch in 2014 is the newly developed Landa nanographic printing process, an offset inkjet process that has already created significant market interest amongst label, folding carton and flexible packaging printers. Without unduly wishing to worry the label converter, there is also considerable development work being undertaken at the present time with the longer-term aim of eventually using inkjet technology to print direct onto glass or plastic bottles or onto a variety of can shapes and sizes. Maybe not a concern for today, but possibly a more real threat for the future.
What will the future bring? Factors to consider The key challenge today for any label printer is to decide what their new label printing press investment will be this year, next year or the year after. Will it be another conventional UV flexo analogue press? Or maybe an offset or combination process press? Some converters are perhaps still deciding whether to go digital. If so, will the investment be in toner or inkjet technologies? In the past, the decision, which press to invest in was perhaps rather simpler. Today there are even more factors to be considered – even with conventional analogue press technology. A press’s environmental footprint and energy consumption might be an important factor. So might the press colour gamut and the number of colours or print stations available on the press. What added-value finishing options are available? What inspection or control technology is required on the press? What kind of output speed is demanded for the type of work being produced? How much time is
required to changeover the press from one job to another? Does the converter want to print other products as well as labels, such as flexible packaging, tube laminates, folding cartons, sachets, etc. These factors may well influence press investment. Each of the main press manufacturers undoubtedly has their own technology variations and solutions they wish to promote and offer. Going Digital: additional factors When it comes to investing in digital there are various other factors to be considered as well as just investment in a press. Digital printing is all about new ways of working. It’s about enhanced colour management. It’s about making decisions whether to go conventional or digital as late as possible. What throughput of different jobs can be handled each day without getting bogged down in administration and paperwork? All these factors are likely to require more a sophisticated Management Information Systems (MIS). Yet another key investment decision to be made.
Italian Food & Beverage Technology - LXXIII (2013) september -
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Then there is the additional challenge with digital of what dpi resolution to go for; does the work produced need a white ink in one of the printing heads?; does the press have an extended colour gamut?. Press running speeds between all the digital label press technologies also vary quite considerably. How important is speed with many shortrun job changes? Go digital and the converter also needs to decide whether to invest in in-line or off-line finishing. If inline, every job change may mean a press stop to change cutting dies. If there are multiple short run jobs to be produced the die-changes can take up a considerable part of the press day and offer reduced press
running time. That means reduced output and potentially lower profitability. Off-line finishing can mean that one finishing line can handle the output of several digital presses, so maximizing press production time. Another finishing investment option for the label converter might be laser die-cutting; a higher-cost investment, but offering significant benefits where multiple short runs are required each day. Used with say, inkjet, laser cutting technology combined with inkjet (or Xeikon) technology where there is no fixed repeat length, this offers the exciting potential of batching jobs across or along the web for maximum economics and performance.
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Accelerating changes in technology: what is there to see at Labelexpo Europe 2013? Looking back, it seems that more changes in printing technology, particularly for self-adhesive label printing processes and technologies, have occurred over the past 50 years than at any other period in the last 400 years. Even today, change in label printing and converting technology is still continuing to take place. This will become evident at Labelexpo Europe this year, where new makes and models of label presses will be launched, including even more printing machinery emanating from Asia and the world of digital printing technology. Mike Fairley - www.finat.com
COCLEE - ROTATORI - DIVIDER RIUNITORI - ATTREZZATURE IN MATERIALE PLASTICO PLASTIC SCREWS - ROTATORS DIVIDERS- COMBINERS OVERTURNING SYSTEMS PLASTIC EQUIPMENTS AND SPARE PARTS FOR PACKAGING MACHINES
TECNOMECO SRL Via E. Papini, 26/28 - 43036 Fidenza (PR) ITALIA Telefono (+39) 0524-82774 Fax (+39) 0524-526401 info@tecnomeco.it
www.tecnomeco.it
More than 70% of glass bottles and jars collected for recycling in the EU According to the latest glass recycling industry data from the European Container Glass Federation (FEVE), the average glass recycling rate in the European Union has risen above the 70% threshold for the first time. This means that over 11 million tons were collected throughout the European Union in 2011. This achievement follows major efforts made in all EU Member States over the past few years to meet the EU’s 60% recycling target for glass, a level that was reached in all the relevant Countries by 2008. Some of them recorded particularly outstanding results. Other Countries are in a good position to meet the target within the later fixed deadlines, while for some there is still potential to improve.
All participants in the glass closed loop have contributed to these good results. On the one hand, the glass industry has designed, manufactured and marketed containers to be effectively recycled in a closed loop system. They have also effectively communicated good recycling practices to consumers. On the other hand, collection and processing schemes have also been extended and progressively improved, while the public has also been made aware of the importance of collecting more glass. Used glass bottles are a precious resource and should be properly collected through separate streams. “We have no problems in absorbing more recycled glass provided that this is of high quality. Glass recy-
cling is the key component of the circular economy, because recycling closes the loop”, says the President of FEVE, Jaenecke. “Glass recycling saves raw materials and energy and reduces production costs.” Made of natural minerals abundant in nature (sand, soda-ash, and limestone) glass is a100% recyclable material, manufactured in a one step process under one roof. Each time a bottle or jar is recycled into new containers, energy and raw materials are saved and less CO2 is emitted. Eighty per cent of glass collected for recycling is used over and over again to produce new glass bottles in the closed loop system. By recycling glass, in 2011 in the EU over 12 million tons of raw materials (sand, soda ash, limestone) were saved; over 7 million tons of CO2 were avoided equal to taking 4 million cars off the road; a saving of 2.5% energy for each 10% of glass recycled in the furnace was obtained. More needs to be done to collect the remaining 30% of used glass that currently is wasted, and to promote a circular economy that suits the ambitious vision of the European Commission to build a “zero waste” and “resource efficient” society. “Glass is a mono-material and does not require any additional barriers to preserve food and drinks, and its infinite recycling is a unique property”, says FEVE Secretary General, Adeline Farrelly. She adds: “We advocate suitable legislation that acknowledges and promote real recycling.” www.feve.org
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Power Transmission Equipment made in Italy Design and production Since 1955, Varvel has been developing fixed and variable gear boxes for light industry applications. Reliable and respectful of the values of a socially responsible enterprise, Varvel guarantees a high technical level also in customized solutions.
Modularity and flexibility Varvel excels out in planning and manufacturing sub-assemblies in kit form that are common to the gearbox families, all made in Italy. This makes the distributorâ&#x20AC;&#x2122;s job easier as product configuration is arranged and made ready in a few minute work.
Innovation and globalization Varvel reckons that new synergies are possible to be handled outside the Italian marketplace as well; a trend to the future that allowed Varvel to become a dynamic company used to facing international challenges.
techno l o g y m ade i n Ital y
VARVEL S.p.A. Via 2 Agosto 1980, 9 - 40056 Crespellano (BO) Italy Tel. +39 051 6721811 - Fax +39 051 6721825 - E-mail: varvel@varvel.com
www.varvel.com
US demand for labels to exceed $19 billion in 2017 Label demand in the US is projected to climb 4.2% annually to $19.1 billion in 2017. While the dominant pressure sensitive segment will enjoy healthy advances, it will face growing competition from alternative labeling methods for primary packaging, such as heat-shrink and stretch sleeve, and in-mold labels. Heat-shrink labels will experience the fastest gains through 2017, with increases attributable to their ability to formfit contoured containers and their strong visual appeal afforded by 360-degree graphics and maximum promotional area, enabling consumer products to stand out in a crowded marketplace. Glueapplied labels, despite their lower unit costs and speed of application, will face further loss of share due to competition from higher performing labels, especially in key mar-
kets such as beer and wine. These and other trends are presented in Labels, a new study from The Freedonia Group. Flexography is the leading label printing technology due to its versatility, low cost, and suitability for use in the large pressure sensitive segment and the faster growing sleeve label segment. However, digital printing will experience double-digit annual advances through 2017 as it continues to displace traditional methods such as lithography and flexography. Primary packaging accounts for by far the largest share of label demand. Though growth in this segment will slightly trail the overall average, gains will be supported by the importance of labels in differentiating products at retail and influencing consumer purchasing decisions. Secondary labeling and labels used
in mailing and shipping applications are projected to achieve the fastest growth through 2017. Paper will continue to account for the majority of label stock over the forecast period based on its cost advantages and the ability to be coated for enhanced durability. The use of higher-end materials, such as metallic and holographic papers, will also promote value growth. Plastic stock will continue to capture share from paper in a broad range of label applications based on aesthetic and performance advantages, along with a shift in the overall packaging product mix toward plastics. The popularity of the no-label look will also bode well for plastic labels. By 2017, plastic will account for more than 30% of label demand in value terms. www.freedoniagroup.com
US label demand in million dollars (The Freedonia Group). Item Label demand
2007
% Annual growth 2012
2017
2007-2012 2012-2017
13,345
15,560
19,100
3.1
10,070
11,800
14,660
3.2 4.4
1,360
1,410
1,505
0.7 1.3
Heat-Shrink & Stretch Sleeve
980
1,250
1,615
5.0 5.3
Heat Transfer
255
295
355
3.0 3.8
In-Mold
230
285
360
4.4 4.8
Other
450
520
605
2.9 3.1
Pressure Sensitive Glue-Applied
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4.2
Belt curves
Bottle laners
Slat dividers/Combiners
Handling systems and conveyors
LM s.p.a. - v.le delle Nazioni, 95 - 41100 Modena Italy tel. 0593164411 - fax 0593164404 e-mail: info@lmgroup.it http: www.lmgroup.it In-line buffers/Storage system
Elevators/Loweratos
PRODUCT TRENDS Launches of coconut water quintuple over the past 5 years While coconut water was once the preserve of exotic holidays, according to new research from Mintel, coconut water has been the surprise toast of the beverage industry in recent years. Indeed the number of product introductions more than quintupled (+540%) in the past 5 years and products containing it have been taking off on an international scale. New product launches are dominated by North America, totalling 35% of global coconut water introductions in 2012, up from just 17% in 2008. Europe followed with 34% of new products launched last year, up from 13%
in 2008, while Asia Pacific accounted for 14% in 2012, up from 9% in 2008. In contrast however, there was a decline in the percentage of products launched in Latin America, with 16% of introductions in 2012, compared to 61% back in 2008. â&#x20AC;&#x153;Coconut water contains naturally high levels of electrolytes, including potassium, calcium and magnesium, which have made it popular as a sports drink for natural food consumers. Coconut water is doing particularly well in the US because both sports recovery drinks and vitaminenhanced waters are wellestablished - much more
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so than in other Countries - meaning that people already buy into the benefits of electrolytes in a beverage. Sales of the product have also being helped by its rapid take-up among celebrities and high-profile investments from beverage companies.â&#x20AC;? These are the words of Jonny Forsyth, Global Drinks Analyst at Mintel. In terms of product claims, low/no/reduced fat is the most popular, accounting for 47% of all coconut water claims in 2012; low/no/ reduced allergen and gluten free follow with 43% respectively, environmentally friendly packaging (42%) and natural (40%).
And the popularity of coconut is not limited to beverages. Just as coconut water products have flooded the market, so too has coconut oil. Overall, the use of coconut oil in food and beverages accounted for 26% of food and drink new product launches in 2012, up from 15% in 2008. With reference to coconut oil used exclusively as oil, the growth over the past five years is even more apparent, with 780% growth between 2008 and 2012. The top-5 claims attached to new launches of coconut oils are vegetarian, featured on 53% of coconut oil in 2012, premium (38%), organic (38%), all natural product (21%), and no additives/preservatives (17%). â&#x20AC;&#x153;The profiles of coconut water and oil have been raised by the multitude of purported health benefits linked to their consumption. Coconut oil has been implicated in strengthening the immune system, as well as helping to pre-
vent obesity. Coconut oil is also promoted as being cholesterol free, although it still contributes to cholesterol, and as an oil that can raise the ‘good’, high density lipoprotein (HDL), cholesterol. Moreover, coconut oil could particularly appeal to vegans, who prefer a saturated fat source from plant foods”, explains Laura Jones, Global Food Science Analyst at Mintel.
And after coconut water and coconut oil, coconut palm sugar is also increasing in popularity. Although still a niche product, coconut palm sugar posted a 320% growth in product launches in the past 5 years. While organic is the most popular claim (84%), in 2012, 28% of launches claimed respectively to be low/no/reduced glycaemic and vegan. Moreover, 24%
claimed to be low/no/reduced allergen and GMO free, and 20% to be natural. “Attention is centred on the nutritional benefits of coconut palm sugar, namely its low glycemic index (GI). Moreover, it has a natural image, as it is unrefined, free from chemical bleaching and has no preservatives, hence the natural positioning. The recent atten-
tion around coconut palm sugar has also led to more gourmet positioned products being launched, such as Wholesome Sweeteners Organic Coconut Palm Sugar in Canada, Levy Madagascar Single Estate Dark Chocolate, Finland, and Kulau Gourmet Organic Orange Coconut Sugar in the Netherlands.” Laura concludes. www.mintel.com
Boom in healthy flavours in US soft drink market According to the latest report by Innova Market Insights, herbs and spices, honey and new-generation superfruits will be the next hits in the global beverage market. While flavour trends can vary markedly by region, research data indicates that rising interest in superfruits is evident globally, with pomegranate still leading the field. It accounted for over 40% of tracked beverage launches featuring superfruit flavours over the June 2008 to May 2013 period, well ahead of açai and lychee, with 12.5 and 12%, respectively. Emerging or new-generation superfruits are led by guanabana/soursop, cactus/ prickly pear and marula. “Cactus/prickly pear is
one of the emerging superfruit flavours in the North American beverage market,” says Lu Ann Williams, Head of Research at Innova Market Insights. “US launches over the past year including Cactus Juice and Cactus Tea from Nopal and Prickly Pear Cactus Tea from Hunter & Hilsberg, as well as Martinelli’s Prickly Passion Lemonade juice drink, featuring prickly pear puree,” she notes. Vegetable flavours are also featuring strongly, Williams reports, often in combination with fruit flavours, in juices, smoothies and teas, adding healthgiving phytochemicals, as well as a new flavour element. The number of beverage launches featuring celery rose six-fold in
2012, while those featuring cucumber and beets doubled. Kale also started to feature in the beverage market in 2012. The generally rising level of interest in hot and spicy flavours in the US food market as a whole has
also spread through to beverages. This has led to the emergence of hot and spicy variants featuring ingredients such as black pepper and chilis, including Habanero, Jalapeno and Chipotle. www.innovadatabase.com
Italian Food & Beverage Technology - LXXIII (2013) september -
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MARKETING REPORTS Asian promise for the soft drink sector Asia offers enormous opportunities for the global soft drink industry; on a volume basis, its contribution has leapt from 18% ten years ago to approaching 30% today. According to Canadean, the global market itself has expanded by over 50% during the same period. In other words, the region is taking a greater slice of a much bigger pie. Meanwhile, Asian per capita consumption is still only half of the international average, pointing to strong future potential.
The mainstay of Asian soft drink consumption today is packaged water, which took over the lead from carbonates in 2006. It represents around a quarter of regional soft drink volumes. China is now a key provider of demand, yet the market only really took off in the 1990s, with increased product knowledge coupled with economic development driving the category forward. Now, with the overall economy slowing, many soft drink manufacturers have chosen packaged water to
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drive their volume growth. Meanwhile, within the market itself, natural mineral water is taking share from the dominant table water segment as Chinese consumers’ concerns about drinking “healthier” beverages continue to increase, thereby enhancing market value. C a r b o n a t e s m ay h ave been toppled from their pole position as the region’s favourite soft drink, but consumption continues to build. Volumes today are a staggering 80% larger than they were just
ten years ago. China again provides the main consumer base, but India has shown the greatest impetus in recent times, solidly led by a cola and lemonlime flavour combination. Annual growth is slowing in India, having peaked at well over 20% in 2006, but according to Canadean, it is confidently expected to remain in double figures in support of future regional expansion. The most dynamic soft drink category in Asia is energy drinks, though on the basis of absolute litreage it is one of the smallest, being less than one tenth the size of carbonates. The region is responsible for two out of every five litres of energy drinks consumed worldwide, outranking both North America and Europe. The history of these drinks in Asia extensively pre-date their international rise to prominence and they had already achieved a position of popularity across the region well before the likes of Red Bull burst upon the global stage. Furthermore, the Asian market for energy
drinks remains resilient, with latent growth opportunities still untapped. One soft drinks category that is struggling to progress is iced/rtd coffee drinks. Whilst Asia is the product’s main market, thanks to Japan, its recent
rate of development has been disappointing. Consumption actually confronted negative demand in 2009 and 2010, leading to a modest volume loss, as other soft drinks continued to thrive. Part of the reason for this stunted growth is
China near to be the global packaged water leader According a new report by Canadean, packaged water consumption in China continues to skyrocket. In just seven years China has doubled its share of the global packaged water market, and by the end of 2013 is forecast to topple the US from the leading position.
With under a two billion litre difference recorded in 2012, by the end of 2013 China is forecast to be one billion litres ahead of the US. In per capita terms, however, the picture is very different. Canadean’s latest research shows that China is running well below the global packaged water average of 30 litres per head, and at only around one-fifth of that of the US. A scenario which strongly highlights the huge potential for the future growth of China’s packaged water market. The main thrust behind the surge in packaged water consumption in China lies in the mineralised water (table water with added
minerals) and mineral water segments. Increasing consumer health con-
that the Asian population is far more familiar with tea than coffee. Hot tea, for instance, outsells hot coffee in the region by a factor of 8:1, according to Canadean research. Nonetheless, the experience of iced/rtd coffee drinks is
very much atypical and recent category progress has actually been positive. Indeed, all soft drinks in Asia are currently in the ascendancy thereby providing excellent prospects for future market development.
sciousness has seen mineralised water accelerate over the decade to claim a 42% market share. More recently, a notable shift to mineral water is emerging as consumers become more aware of the health benefits of consumption. Producers are increasingly mindful of this new trend and are seeking out high quality natural mineral water sources in order to underline the image of their brands. A leading Chinese
domestic player, Jingtian, even turned its sights overseas, investing in a production base in Scotland in 2012. Canadean’s research highlights that the producers behind the leading brands such as Kangshifu (Tingyi Holding Corp), Nongfushanquan (Zhejiang Nongfushanquan Water Co Ltd), Ice Dew (Coca-Cola) and Yibao (China Resources Enterprises) will be instrumental in driving future
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category growth. The focus is likely to be increasingly on value-added mineral products, which offer a more favourable profit
margin. Continued investment in production expansion and improvement of distribution networks can be expected to fuel the
The rise of Russian private label beer New Canadean statistics reveal triple-digit growth in the Russian Private Label beer market in 2012. These are surprising results following strict legislation on the prohibition of beer advertisements in Russia.
The increase of almost 150% comes as an unexpected boon to the beer market, which saw overall stagnation in 2012, following the introduction of new legislative initiatives which prohibited beer advertising. While these measures stemmed the influence of big brands, the restrictions paved the way for the lesser known Private Label segment to grow. Private Label beer has been growing in popularity since
its first appearance on the Russian market in 2007. While initially attracting consumers through its competitive price, Private Label beer additionally gained a reputation for quality. Growing consumer trust helped to gradually drive growth in the years succeeding its introduction. Following several years of strong, double-digit growth (though from a small initial base), the segment saw the additional push it needed
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competitive energy in the packaged water market. From a consumer point of view, aside from the health benefits of packaged water,
its affordability, particularly in a climate of slowing economic growth, will be highly attractive.
to develop in 2012 in the unlikely form of the legislative restrictions on beer. The almost total ban on beer advertising in all communication channels (including TV, mass media, the internet and outdoors) placed Private Label beer products in an advantageous position. As a result of the restrictions, competing branded beers lost their major competitive edge in advertising. Consequently, original designs and merchandising techniques in retail outlets were left as the most effective marketing instruments for attracting consumers and generating additional sales. The Private Label segment, with its competitive pricing and already well-established reput ation for qualit y, therefore finally had the
chance to gain prominence. Further success for the Private Label beer segment is expected for 2013. Following the additional introduction of increased taxes and restrictions on distribution, branded beers are likely to drift even further from the consumer mindset to be replaced by cheaper Private Label alternatives. This trend may even extend into the long-term. With the aim of the Russian government to reduce annual per capita alcohol consumption significantly by 2020, underdeveloped segments such as Private Label may become what one Canadean Analyst has termed â&#x20AC;&#x153;the only glimmer of hopeâ&#x20AC;? for the beer industry within this undoubtedly hostile regulatory environment.
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Austerity takes its toll on European beverage industry The first quarter of 2013 saw little respite from the challenges of last year for the European beverage industry. Increasingly tough austerity measures, price hikes and soaring unemployment rates all continued to take their toll on beverage sales. Even an early Easter provided little stimulus, as an extended period of freezing temperatures across the continent curtailed consumption levels. Canadean’s recently published Quarterly Beverage Tracker reports that West Europe beverage sales declined by nearly 1%, with all Coun-
tries registering a flat to negative performance. East Europe meanwhile was flat overall, undermined by a sharp contraction in beer sales. Producers and retailers have had to adjust as promotions and heavy discounts become the norm in a bid to lure customers. Many consumers have become increasingly value for money-oriented when buying drinks and opt to trade down. However, some consumers are still willing to indulge, for example by buying a more expensive bottle of wine to drink at home rather than go out.
Mexican wine sector is growing The renaissance of locally produced wines will aid the growth of the Mexican wine sector to 2017, according to a new report by Canadean. The growing interest of the middle class regarding local wines is helping to push growth.
With economic recovery in the Euro zone looking remote, drinks brands and retailers alike are resigning themselves to a ‘new normal’ of challenging economic conditions. A difficult economy, political unrest in Turkey, taxation and raw material price hikes means that industry leaders have
plenty to think about when planning their strategy for the coming year. Recent corporate announcements all point to the challenges ahead, with companies working harder than ever to turn around the trends by adapting and finding new ways to grow.
The Mexican wine sector value will grow at a Compound Annual Growth Rate (CAGR) of 7.4% 2012 to 2017. Volume will grow at a CAGR of 8.5% for the same period. Locally produced wines have traditionally had a lackluster reputation in Mexico. However, this is slowly being over-
come thanks to a growing interest in domestically-produced wines from the middle class, aided by educational marketing campaigns from producers. Still Wine took the largest share of the sector in 2012, with value and volume shares of 73.0% and 78.9% respectively. The category will also display the most growth over the next five years, at a value CAGR of 7.8% and volume CAGR of 9.0% to 2017. Fortified Wines are relatively small in the growing Mexican Wine sector, with a value share of 4.5% and volume share of 8.5% in 2012; the
The Mexican wine sector category shares by value and volume growth rates (%), 2012–2017
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PROCESSES AND PACKAGING LEADING TRADE FAIR
category will show minimal growth to 2017, at a value and volume CAGR of 2.4% and 3.8% respectively. Hypermarkets & Supermarkets have gained the most share in recent years
gained share of the sector from 2009 to 2012, with Hypermarkets & Supermarkets gaining ahead of all other channels with an increase in market share of 0.5%, and eRetailers and the On Trade channel gaining equal market share with an increase of 0.2%.
Almost all channels have
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Packaged water: the soft drink leader in 2015 According to Canadean’s latest calculations, global consumption of bottled water has doubled in the past decade and is set to continue growth to replace carbonates as the leading soft drink category. It was not that long ago that the idea of buying water in a bottle seemed outrageously quirky to most people, but over the past few decades the demand for packaged water has rocketed exponentially. In fact, just ten years ago world consumption stood at one hundred billion litres but since then, and despite the global downturn, volumes have actually doubled. Perhaps even more surprising is that packaged water will actually overtake carbonates as the leading soft drinks category in just two
years. This anticipated result is being bolstered by its healthy image, plus actual necessity in those areas of the world lacking alternative, safe, water supplies. The main thrust behind this category re-positioning is coming from Asia. Volumes here are predicted to rise by around 16% in this year alone; that is more than twice the global rate of increase. Yet, the region already absorbs one in every three litres of packaged water consumed around the world. But per capita intake remains well below the international average, especially in under-developed markets like Pakistan, the Philippines and Vietnam where it is still less than ten litres per capita. This underlines the huge market po-
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tential still to be released in this part of the world. Asian growth has a strong dependency on China, where major suppliers like the Blue Sword Group, China Resources Enterprises, Coca-Cola and Zhejiang Nongfushanquan Water Co are helping to drive expansion. But, as well as the Chinese market being huge, it also remains fragmented. Despite a combined volume in the order of seven billion litres, these four players are responsible for less than a third of category sales. Yet, whilst China represents the cornerstone of Asian packaged water consumption, Canadean can reveal that it is India that is seeing the more dynamic advances, at well over 20% a year. The North American packaged water market is also huge with sales now in excess of 30 billion litres,
but the pace of development is far less vibrant than in A sia. Volumes suffered here during the recessionary years and took time to recover; but the rate of annual growth is now re-accelerating. Recent progress has been partly driven by packaged water’s improved value offering, with consumers switching from other beverages where prices have risen more steeply. At the same time, the category has benefited from its intrinsic low calorie proposition relative to alternative mainstream soft drinks. However, conditions remain very challenging as a combination of relatively low growth and wafer thin profit margins make it hard for suppliers to commit to long-term investment in brand support. This is not seen to deter future volume expansion.
Lighter juice drinks on the rise in Russia According to the latest research from Canadean, the rising popularity of still juice drinks in Russia is expected to continue past 2012. Consumption of still juice drinks skyrocketed in 2012 as large producers continued to switch to producing juice drinks
with lower juice content. At the same time consumer demand for ‘lighter’ juice drinks increased. Following a downturn during the economic crisis, the market set a new consumption high in 2010 and has continued to build year on year.
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Canadean sees a positive future for packaged water across all regions, even in West Europe where demand was struggling to increase even before the start of the economic crisis. Progress is currently being held back by such negative factors as approaching category m a t u r i t y i n G e r m a ny. Added to this is the threat
posed by competing water filters and local authority initiatives promoting tap water in Italy. Nevertheless, market positivity is slowly returning, with almost 900 million litres predicted to join the regional pool by 2018. The packaged water category can look forward to a very bright future indeed.
Higher juice content drinks lose to still drinks
experienced a downturn over the last 3 years. The key reason for the fall in volume of juice and nectars, and the rise in sales of still drinks, is producers reformulating their products with lower juice content to reduce costs. The expansion of still drinks has also been helped by consumers moving to ‘lighter’ still drinks which are perceived as being less sugary.
In Russia still drinks have traditionally had a much lower share of the market than higher juice content drinks. However, the tables are starting to turn with 100% juice drinks falling out of favour. Consumption in 2012 reached its lowest in 10 years. The larger nectar market has held up better than juice, but has also
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The flavour mix for still drinks is evolving in terms of preferences The still drinks flavour mix in Russia has started to change dramatically, with the traditional berries segment losing share to the rising apple and orange flavours. In 2012, the leading individual flavour became orange, replacing cherry, after tripling in volume in just one year. Pear
Swedish wine market to witness positive growth to 2017 According to a new report from Canadean, the Swedish wine sector value is projected to grow at a Compound Annual Growth Rate (CAGR) of 4.5% between 2012 and 2017. Volume will grow at a slightly higher CAGR of 4.7% for the same period.
Still wine remains the largest category, recording a value share of 90.9% in 2012, whilst volume share was higher with a 94.6% share. The category is set to drive positive sector growth
with both value and volume CAGRs above the sector average, at 4.8% and 4.9%, respectively. The Sparkling Wine category accounted for a much lower volume share, at just 2.9% in 2012,
although largely due to premium nature of the category, saw a much higher value share of 7.2%. However, growth is expected to be poor in the years leading up to 2017, with a value CAGR of 1.6%, and volume of 1.0% forecast. Fortified Wine is also forecast to see growth well below the sector average, with a value CAGR of 1.3%, and a volume growth at 1.2%. The category took less than a 2% value share in 2012 and suffers from high taxes, in addition to the competition provided by spirits such as vodka, and beer and cider.
The Swedish wine sector category shares by value and volume growth rates (%), 2012â&#x20AC;&#x201C;2017 (Canadean).
64 - Italian Food & Beverage Technology - LXXIII (2013) september
is also starting to be a contender and aloe drinks are emerging. A n o t h e r d e ve l o p m e n t worth noting is the increase in imported products as the category has expanded. Previously imported still drinks were mainly fruit or berry flavoured, but aloe drinks h ave s i g n i f i c a n t l y i n creased in popularity since 2011. www.canadean.com
Systembolaget remains the dominant means of wine distribution Distribution of Wine - and other alcoholic beverages in Sweden was dominated by food & drink specialists in 2012. This is as a result of the control exerted by Systembolaget, the longstanding government retail monopoly for drinks with an alcohol content of above 3.5%. Over three quarters of Wine distribution was accounted for by this channel in 2012, although its share remained unchanged. Wine can also be legally sold in restaurants, bars and pubs, which accounted for the next largest sector share and saw the highest growth in 2012. The 25% VAT level on Wine sold outside Systembolaget impacted demand in Hypermarkets & Supermarkets, which saw a decline in share. www.canadean.com
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RESEARCH
Effect of green tea on glucose control and insulin sensitivity
Neuroprotective effects of resveratrol against ethanol
The results of studies investigating the effect of green tea on glucose control and insulin sensitivity in humans are inconsistent. Researchers from the Chongqing Medical Nutrition Research Center (China) aimed to quantitatively evaluate the effect of green tea on glucose control and insulin sensitivity. Kai Liu at al. performed a strategic literature search of PubMed, EMBASE, and the Cochrane Library for randomized controlled trials that evaluated the effects of green tea and green tea extract on glucose control and insulin sensitivity. Study quality was assessed by using the Jadad scale. Weighted mean differences were calculated for net changes in glycemic measures by using fixed-effects or random-effects models. They
Studies have established that ethanol (EtOH) consumption results in damage to the peripheral nervous systems. Although the pathobiological mechanism is still unclear, oxidative stress is known to play an important role in EtOH-induced neurotoxicity. Because resveratrol (Res) is attracting increased attention due to its antioxidative properties, researchers from Shandong University School of Medicine, Jinan, China, investigated the neuroprotective efficacy of Res in ethanol-treated embryonic dorsal root ganglion (DRG) neurons in vitro. Organotypic DRG explants and a dispersed cell culture model were used to evaluate the effects of Res on EtOHinduced neurotoxicity. Res increased the number of extended nerve fibers and neurons that migrated from the DRG explants. Hoechst 33342 staining and terminal deoxynucleotidyltransferase-mediated dUTP nick-end-labelling analysis showed that the EtOHinduced apoptosis was inhibited by Res. The effects
conducted prespecified subgroup and sensitivity analyses to explore potential heterogeneity. Meta-regression analyses were conducted to investigate dose effects of green tea on fasting glucose and insulin concentrations. As a result, seventeen trials comprising a total of 1,133 subjects were included in the current meta-analysis. Green tea consumption significantly reduced the fasting glucose and hemoglobin A1c (Hb A1c) concentrations by −0.09 mmol / L (95% CI: −0.15, −0.03 mmol/L; P < 0.01) and −0.30% (95% CI: −0.37, −0.22%; P < 0.01), respectively. Further stratified analyses from high Jadad score studies showed that green tea significantly reduced fasting insulin concentrations (−1.16 μIU/mL; 95%CI: −1.91, −0.40 μIU/mL; P = 0.03). In conclusion, this metaanalysis suggested that green tea had favourable effects, ie, decreased fasting glucose and Hb A1c concentrations. Subgroup analyses showed a significant reduction in fasting insulin concentrations in trials with high Jadad scores.
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of Res were blocked by the 5′-adenosine monophosphate-activated protein kinase inhibitor Compound C and the sirtuin 1 inhibitor nicotinamide. The elevation of oxidative/nitrosative stress, as measured by the amount of reactive oxygen species, malondialdehyde, nitrite, glutathione and superoxide dismutase activity, was also attenuated by Res. The data from the present study indicate that Res protects DRG neurons from EtOH-induced neurotoxicity. Res and its derivative may be effective for the treatment of diseases characterized by axonopathy and neuron loss induced by EtOH.
25TH EDITION INTERNATIONAL ENOLOGICAL AND BOTTLING EQUIPMENT EXHIBITION
ORGANIZED BY
WORLD LEADER IN WINE TECHNOLOGY 12 —16.11.2013 Fiera Milano (Rho) Italy info@simei.it / simei.it
NEWS AND TECHNOLOGY To what extent are polyphenols truly beneficial? Eating fruit or having a glass of red wine are seen as offering health benefits. The benefits are often pinned on polyphenols, natural chemicals found in foods referred to as flavonoids and phenolic acids, but also fragments of food proteins called peptides. But to what extent are polyphenols truly beneficial? Until recently, there were a large number of food and beverage products containing polyphenols and peptides that were making health claims, but evidence was lacking. But now, under the EU-funded BACCHUS research project, scientists in Europe are to run experiments and clinical trials to work out what beneficial effects polyphenols and peptides can have on cardiovascular disease risk and also how they create these effects. Examples include potentially healthy polyphenols from apples, pomegranates and oranges, and peptides found in certain wheat varieties and in specially processed
eggs, as well as peptides produced during the drycuring of pork meats. Scientifically proving the health benefits of polyphenols, particularly in reducing cardiovascular disease risks, can only be useful when taking into account how they fit in the complexity of the body. The project coordinator at the Institute of Food Research (Norwich, Great Britain), Dr Kroon, hopes to see European food companies making health claims
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for heart health on their label which is backed up by clinical trials and evidence from the lab showing what is happening in the body. The benefits of polyphenols are well-known but they may not be as easy to harness, according to experts. Dr Frei, of the Linus Pauling Institute at Oregon State University (USA), notes that “There is good evidence, both from basic research and human studies that certain polyphenols can improve blood vessel relaxation and lower blood pressure in patients with heart disease and/or hypertension,” however he adds that polyphenols are not nutrients and are gen-
erally poorly absorbed. In fact, “The small amount that makes it into the body is rapidly metabolised and excreted in urine and bile. This is very different from vitamins and micronutrients, which the body needs for normal function and survival”, he explained. It is important that consumers are protected from health claims that are not supported by good science and the aim of the project is to avoid misleading claims on products containing such active substances. It is a challenge to tease out which compounds are causing which effects. Until last year, many products came with
health claims, for example related to heart health, but the European Union cracked down on unsupported claims in September 2012. Dr Kroon hopes that the participation of food companies in the project will improve the design of the trials and provide access to improved foods for testing. “In my view a lot of claims made about certain products were difficult to substantiate,” he adds. “Making a claim for example that foods have lots of antioxidant activity when measured in the laboratory is not sufficient, it is necessary to demonstrate that consumption of this food causes a measurable benefit in the body.” The trouble is that numerous companies, especially in the neutraceutical field, have made unsupported or misleading claims about
polyphenols. “One of them is the ‘high antioxidant value’ of ‘superfruits’ as measured by the so-called ORAC assay, and how this high antioxidant content will translate into numerous health benefits in humans.” Polyphenols may have good antioxidant activity in vitro - in the test tube - but they are absorbed into the human body in such small amounts that they cannot make any significant contribution to antioxidant or free-radical scavenging activity in the human body, according to Dr Frei. By far the two most effective dietary antioxidants are vitamins C and E, which are stronger, more effective antioxidants than polyphenols and accumulate in the human body in much higher concentrations.” Supporting health claims with science also means
Grappa and spirits: exportation is the new frontier Increasing production and exports for growth in Europe and in Countries outside the EU is the trend of “Made in Italy” spirits outlined by AssoDistil, the Italian association of industrial distillers, at the annual meeting. “Although our industry is
affected by the crisis – said Antonio Emaldi, president of the Association – thanks to the commitment of our companies, who have never stopped looking for new opportunities both in Italy and abroad, we have been able to sustain this difficult time”. The data backs
finding out the “how”: how do the mechanisms by which the polyphenols and peptides are improving the suppleness and therefore health of arteries, lowering blood pressure or reduce high cholesterol levels. “We need to have plausible mechanisms showing how the ingested compound for which an effect is claimed is able to cause the observed effect,” explains Dr Kroon. Dr Carder, therapeutics scientist at the William Harvey Research Institute in London (Great Britain) and author of The Red Wine Diet, states that there is a need to know three factors to truly understand the dietary role polyphenols can play in maintaining optimum health or reversing disease: 1) it is key to identify which polyphenols are important for mediating biological effects; 2) what
is the ideal composition of products; and 3) the appropriate daily amount for maintaining health or treating disease. “The Bacchus project needs to make sure that when a product is tested there is a corresponding control product where only the “active component” has been removed without altering the composition of other polyphenols,” he advises. He adds that studies to understand the mechanism of action may be premature if the active components of a specific product are not yet known, and concludes that it requires a strategy that first prepares products based on highly purified polyphenols, show that they have health-relevant biological effects in clinical trials, then identify for these products what confers these effects.”
up AssoDistil. A tow activity distilling in 2012 and the launch in 2013, it was grappa, the famous Italian spirit, which has seen the rise in production volumes by 18%. Brandy also performed well (+14%), because it is a stable fruit spirits. And while the domestic market clearly shows signs of the crisis of consumption (-5%), exports proved to be the “new frontier” of Italian products, especially for
grappa. According to Istat data, in 2012 there was a 15% growth in exports compared to last year. The main importing Country continues to be Germany, which accounts for 62% of the exports of the bottled product; they are followed by France, Austria and the United States. Excellent results in exports in Eastern Europe, with sales growth in Estonia (+10%), Latvia (+24%), Slovakia (+13%), and Albania (+64%). In
Cordis
Italian Food & Beverage Technology - LXXIII (2013) september -
69
Russia, even where there has been a boom of the distillate most loved by Italians, there was an increase of 27%. But the big surprise came from the East, thanks to exports to Thailand (+60%), the Philippines (+40%), Japan (+20%), and Taiwan (+76%). “Thanks to exportation”, said president Emaldi, “we have seen an increase in the competitiveness of our small businesses, mostly family-run. Grappa manages to carve out new spaces even in Countries which, in addition to being consumers, are also producers and this is illustrative of the high standard of quality achieved.” The leader of the distillers
has also drawn attention to the ongoing discussion on the reform of EU wine. “We are for liberalization, but on condition that they should create conditions of fair competition between Member States and that, such conditions are supervision and communal, not just national. For these reasons, as well as in the interest of all those who work according to the rules, we propose a more rigid control system.” “In the future CMO will also reiterate support for the distillation of the products of winemaking. “The system of contributions to the distillery was felt by the entire wine industry to be an essential tool for environmental compliance and to ensure the quality of the wines noted the number one AssoDistil. The withdrawal of by-products, employed in distilling, prevents the fact that they would be used for adulteration from wine. “We are pleased”, said Emaldi, “that institutions consider the case of an efficient mechanism from a logistical and economical point of view, which makes it possible to give an essential service to the producers in terms of timeliness in the withdrawal of millions of tons of by-products, avoiding this could be met with abnormal fermentation during storage in the cellar to the detriment of wine.” www.assodistil.it
70 - Italian Food & Beverage Technology - LXXIII (2013) september
international events in italy 25 - 27 September 2013 - Cesena (Fc): Macfrut, int. fruit processing show. Cesena Fiera - email: info@macfrut.com - www.macfrut.com 29 - 30 October 2013 - Verona: Save, int. show on automation and instrumentation. E.I.O.M. Ente Italiano Organizzazione Mostre - email: eiom@eiomfiere. it - www.exposave.com 12 - 16 November 2013 - Rho (MI): Simei, int. beverage and wine industry show. EME - email: info@simei.it - www.simei.it 27 November 2013 - Milano: Fruitech, int. fruit processing show. Ipack-Ima - email: ipackima@ipackima.it www.ipack-ima.it 18 - 22 January 2014 - Rimini: Sigep, int. confectionery, pastry and ice cream show. Rimini Fiera - email: riminifiera@riminifiera.it - www.sigep.it 22 - 25 February 2014 - Rimini: RHEX, int. food and catering show. Rimini Fiera - email: riminifiera@ riminifiera.it - www.rhex.it 8 - 11 June 2014 - Sirmione (BS): 11th world tomato congress. Fiere di Parma - email: wptc2014@fiereparma.it www.worldtomatocongress.com 21 - 24 October 2014 - Parma: CibusTec, int. food equipment show. Fiere di Parma - email: cibustec@ fiereparma.it - www.cibustec.it 3 - 6 May 2015 - Rho (MI): TuttoFood, int. food show. Fiera di Milano - email: info@tuttofood.it - www.tuttofood.it 19 - 23 May 2015 - Rho (MI): Ipack-Ima, int. packaging, food processing and pasta exhibition. Ipack-Ima - email: ipackima@ipackima.it - www.ipack-ima.com
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Gai - Ceresole dâ&#x20AC;&#x2122;Alba................................................................................24-25 Fimer............................................................................................................. 28 I.Find............................................................................................................. 18
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Lita - Poirino.................................................................................................. 43 LM - Modena................................................................................................. 53 Meneghin Off. Mecc. - San Vendemiano............................................... cover 4 Metalnova - Parma........................................................................................... 2 Omac Pompe - Rubiera.................................................................................. 21 Sacmi - Imola................................................................................................. 31 Simei - Milano............................................................................................... 67 Tecnomeco - Fidenza..................................................................................... 49 TMG - San Martino di Lupari......................................................................... 35 Varvel - Crespelano........................................................................................ 51 Velo Acciai - San Zenone degli Ezzelini......................................................... 19 Water System - Verduno........................................................................ cover 3 Wolfarth - Sordio........................................................................................... 48
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Lasi................................................................................................................ 22 Omar............................................................................................................. 40 Parsec............................................................................................................ 23 PE Labellers....................................................................................................... Sacmi............................................................................................................. 38 Supercap........................................................................................................ 40 TMCI Padovan............................................................................................... 22 Tosa................................................................................................................ 33 Water Systems............................................................................................... 16 Zanasi............................................................................................................ 34
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