ITALIAN BEVERAGE TECHNOLOGY 72/2013 by CHIRIOTTI EDITORI srl

ITALIAN

bottling & packaging

n. 72 - April 2013 ISSN 1590-6515

BEVERAGE

Supplemento al n. 2, marzo/aprile 2012 di Industrie delle Bevande - Sped. in A.P. - D.L. 353/2003 (Conv. in L. 27/02/2004 n째 46) art. 1 comma 1 DCB TO - n. 72 anno 2013 - IP

TECHNOLOGY

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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.

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tecnologie a membrana membrane technologies

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.

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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.

t ech n o lo g y made in I t aly

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www.varvel.com

DEPARTMENTS 20 - BEVERAGE PROCESSING Hygienic design makes process technology safer and more efficient - The use of X-ray in food inspection April 2013 numero 72

contents

24 - OENOLOGICAL MACHINERY Tartaric stabilization of wine - Peristaltic pump - Fermentation control O2 measurement instrument 28 - BREWERY The future for beer, from global players to local specialist breweries - Brewhouse with three-vessel system - Pub breweries - Tunnels for the pasteurization, warming and cooling of products

5 - OLIVE OIL DSC evaluation of olive oil during accelerated oxidation E. Chiavaro - S.A. Mahesar A. Bendini - E. Foroni - E. Valli L. Cerretani

32 - BOTTLING & PACKAGING Automatic unibloc for rinsing and isobaric filling - Bottling machinery for quality wines - Monobloc for cans - Filling system for beverages in glass bottles - Labelling machine - Tilted handle for clustered products - Pallet stretch wrapping machine

14 - WINE Comparison between Nero d’Avola wines produced with grapes grown in Sicily and Tuscany M.C. Cravero - F. Bonello C. Tsolakis - F. Piano - D. Borsa

42 - PACKAGING TRENDS Drink containers and the impact of sustainability - US demand for caps and closures

39 - CONTAINERS & CLOSURES How do we “label the future”? - More than 20 breweries have chosen Siapi technology

46 - PRODUCT TRENDS Soft drinks in 2013: Growth to continue as demand diversifies (J. Feliciano) 50 - MARKETING REPORTS Global beverage outlook to 2018 - Malt drink market grows in Nigeria - Mid-calorie carbonates: both choice and confusion - North America feels the squeeze - The power of beverage branding in a disposable age - Flavour & fragrance demand to exceed $26 bilion in 2016 56 - COMPANY PROFILES Beverage world hosted at Sacmi 58 - NEWS AND TECHNOLOGY FoodExecutive.com: information and interactivity all-in-one - Human infections from Campylobacter, E. coli and Salmonella. The Efsa report - A good recycling performance for aluminium closures - Why do wine and tea pair so well with a meal? 64 - ADVERTISER INDEX 64 - COMPANY INDEX

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oLIVE OIL E. Chiavaro1* - S.A. Mahesar2 - A. Bendini3 - E. Foroni1 - E. Valli3 - L. Cerretani3* Dipartimento di Scienze degli Alimenti - Parco Area delle Scienze 47/A - 43124 Parma - Italy National Center of Excellence in Analytical Chemistry, University of Sindh, Jamshoro-76080, Pakistan 3 Dipartimento di Scienze e Tecnologie Agro - Alimentari (DISTAL) - UniversitĂ di Bologna - Viale Fanin 40 - 40127 Bologna - Italy *email: emma.chiavaro@unipr.it; lorenzo.cerretani@unibo.it 1 2

DSC evaluation of olive oil during accelerated oxidation

INTRODUCTION Extra virgin olive oil (EVOO) plays an important role in the Mediterranean diet as its consumption has been associated with beneficial effects on health and prevention against several diseases (Bendini et al., 2007). EVOO has a high resistance to oxidative deterioration that is related not only to its fatty acid composition (high monounsaturated to polyunsaturated fatty acid ratio), but also to the presence

of minor compounds with powerful antioxidant activity. Lipid oxidation of EVOO occurs mainly during processing and storage when the oil is in contact with oxygen, and is recognized as the main cause of deterioration of the oil during its shelflife (Frankel, 1985). The influence of several factors on the rate of deterioration as well as the importance of its prevention and its impact on sensory and olfactory attributes of the oil have been recently reviewed (Bendini et al., 2009). Among the

Key words differential scanning calorimetry, extra virgin olive oil, lipid oxidation, phenols, thermal properties, storage

Abstract Changes in differential scanning calorimetry cooling thermal properties of an extra virgin olive oil in the presence and absence of its phenolic fraction were evaluated at different times of accelerated storage treatment (up to 4 weeks at 60Ë&#x161;C under air) and related to lipid oxidation molecules (measured with k232 and k270 indices) and total phenol content. Phenols did not appear to directly influence crystallization of extra virgin olive oil as neither cooling profiles nor thermal properties differed significantly between the two oils at the beginning of storage. However, oil samples deprived of phenols showed more significant changes at the longest storage time in comparison with untreated oil. Cooling transitions were all deconvoluted into three peaks. Changes in thermal properties were more evident for the two transition peaks at the highest temperature in both oil samples. Thus, a marked influence of lipid oxidation products on the crystallization pattern of these two peaks may be hypothesized.

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minor components, phenolic compounds, which are responsible for sensorial properties of EVOO such as bitterness, pungency and astringency (Cerretani et al., 2008), also provide resistance to auto-oxidation (Baldioli et al., 1996). At the same time, phenolic compounds appear to be only partially affected by heat treatment by microwave (particularly lignans) (Brenes et al., 2002; Cerretani et al., 2009). The evaluation of the oxidation process of EVOO under realistic storage conditions is quite slow, and complete oxidation occurs over a period of 12 to >18 months. On the other hand, high-stress oxidation conditions evaluated by oxidative stability tests performed at high temperature (e.g. Rancimat) hardly mimic realistic storage conditions due to the widely divergent kinetics of lipid oxidation at the high temperatures employed. Thus, accelerated storage conditions at a maximum of 60°C have also been evaluated as they do not alter the oxidation mechanism, and correlate well with experiments performed under normal storage conditions (Frankel, 1993). Differential scanning calorimetry (DSC) is a calorimetric technique widely employed for the characterization of the thermal behaviour of oils and fats as it does not require sample preparation or the use of solvents, resulting in a reduced time analysis and low environmental impact. The use of DSC for assessment of oxidative deterioration of vegetable oils is well known (Tan and Che Man, 2002). In addition, thermal parameters obtained by cooling and heating thermograms

6 - Italian Food & Beverage Technology - LXXII (2013) april

have been found to be related to the chemical composition of vegetable oils (Tan and Che Man, 2000), and relationships have also been documented for both major and minor components of EVOO (Jiménez Márquez and Beltrán Maza, 2003 and 2007; Chiavaro et al., 2007, 2008a, and 2010). Several papers have been recently published on the application of DSC for assessment of quality factors of EVOO, such as the discrimination of commercial categories of olive oil (Chiavaro et al., 2008b), detection of adulterations of EVOO with less expensive vegetable oils (Chiavaro et al., 2008c and 2009a) and discrimination of oil samples according to cultivar-environment effects (Kotti et al., 2009). However, few reports have examined the effects of storage and/or heating treatment on the DSC thermal properties of EVOO in relation to chemical oxidative changes. Autoand thermo-oxidation of EVOO have been evaluated by DSC cooling thermograms (Vittadini et al., 2003), and the amount of oxidized volatile compounds was found to be correlated with such thermal parameters as crystallization enthalpy and on-set transition temperature. More recently, changes in DSC thermal parameters and transition profiles upon cooling and heating were evaluated on different commercial categories of olive oil after microwave heating in relation to chemical composition and stability indices (Chiavaro et al., 2009b). The aim of the present investigation was to evaluate DSC thermal parameters upon cooling of an EVOO, in the presence and absence of phe-

nolic fraction during an accelerated storage treatment of up to 4 weeks at 60°C, and to relate these changes to the state of lipid oxidation (UV absorbance at 232 and 270 nm) and phenolic content. The potential role of phenols in the crystallization of EVOO was also evaluated on a preliminary basis.

MATERIALS AND METHODS Samples and storage An Italian sample of extra virgin olive oil from Tuscany (blend of Leccino, Moraiolo and Frantoio cultivars) was employed in this study. The sample was divided into two aliquots: extra virgin olive oil with phenols (EVOOp) and extra virgin olive oil without phenols (EVOOp0). Phenolic compounds were removed from EVOOp according to the procedure described by Bonoli-Carbognin et al. (2008). Briefly, 35 g of EVOOp were washed with several aliquots of 0.5M NaOH (4x15 mL). To eliminate the aqueous phase, the mixture was centrifuged (1,000 x g, 5 min) after each washing. Combined olive oil fractions were then washed with 0.5M HCl (2x10 mL) and saturated NaCl solution (5x10 mL), centrifuged at 1,000 x g for 5 min, dried with anhydrous sodium sulphate, and finally filtered under vacuum. Dried EVOOp0 was then obtained. Both samples (EVOOp and EVOOp0) were divided in 8 aliquots each (250 mL, 228.8 g) and kept in the dark at 60°C for 4 weeks. Each aliquot was stored in an individual

OLIVE OIL

open glass bottle of 300 mL (i.d. = 6 cm; surface area exposed to air 28.3 cm2). Bottles of EVOOp and EVOOp0 were removed each week from the oven and analyzed. Chemical analysis Free acidity (free fatty acid content of the oil expressed as the percentage of oleic acid), peroxide value (amount of hydroperoxides expressed as mequiv of O2 kg-1oil) and UV absorbance at 232 and 270 nm (k232 and k270 provide a measurement of the state of oxidation) were performed according to the official methods of the European Commission (European Community, 2003). Phenolic compounds were extracted from oil samples by a liquidliquid extraction procedure using a modified version of the method by Pirisi et al. (2000). Briefly, 4 g of oil (± 0.001 g) were dissolved in 4 mL of n-hexane, and the solution was extracted twice with four 2 ml portions of methanol:water (60:40, v/v). The combined extracts of the hydrophilic layer were concentrated and dried by evaporative centrifuge (Mivac Duo of Genevac Inc., Valley Cottage, NY, USA) at a temperature of 40°C. Finally, the residue was redissolved in 0.5 ml methanol:water (50:50, v/v) and filtered through a 0.20 µm nylon filter (Whatman, Clifton, NJ, USA). HPLC analysis was carried out using a HP 1100 system (Agilent Technologies, Palo Alto, CA, USA) equipped with a binary pump delivery system, degasser, autosampler, diode array UV-vis detector (DAD) and mass spectrometer detector (MSD) us-

ing a reverse phase column C18 Luna 5 µm, 25 cm x 3.00 mm i.d. (Phenomenex, Torrance, CA, USA) according to Rotondi et al. (2004). Each phenolic compound was expressed as mg 3,4-dihydroxyphenylacetic acid (3,4-DHPAA) kg-1 oil (calibration curve with r2=0.9739). Three replicates were analyzed per sample. DSC analysis Samples of oil (8-10 mg) were weighed in aluminium pans, covers were sealed into place and analyzed with a DSC Q100 (TA Instruments, New Castle, DE, USA). Indium (melting temperature 156.6°C, ∆Hf = 28.45 J/g) and n-dodecane (melting temperature -9.65°C, ∆Hf = 216.73 J/g) were used to calibrate the instrument and an empty pan was used as reference. Oil samples were equilibrated at 30°C for 3 min and then cooled at -80°C at a rate of 2°C/min. Dry nitrogen was purged in the DSC cell at a flow rate of 50 cm3/min. Cooling thermograms were analyzed with Universal Analysis Software (Version 3.9A, TA Instruments) to obtain enthalpy (∆H, J/g), onset temperature (Ton, °C) and offset temperature (Toff, °C) of the transitions. The range of the transitions was calculated as the temperature difference between Ton and Toff. Overlapping transitions of cooling thermograms were deconvoluted into individual constituent peaks using PeakFitTM software (Jandel Scientific, San Rafael, CA, USA). The following parameters were considered for each deconvoluted peak: Ton, Toff and peak temperatures (Tp), % peak area (percentage area

of the total peak area) and range of the transitions. Three replicates were analyzed per sample. Statistical analysis Data were analysed using SPSS (Version 17.0, SPSS Inc., Chicago, IL, USA) statistical software. SPSS was used to perform one-way-analysis of variance (ANOVA) and least significant difference (LSD) test at a 95% confidence level (p ≤ 0.05) to identify differences between storage times. A student t test (p < 0.05) was also used to identify differences between samples for the same parameter at each storage time.

RESULTS AND DISCUSSION Chemical analysis Free acidity and peroxide values were determined on both oil samples before storage to verify their conformity with legal limits established by the European Community (European Community, 2003). The free acidity percentages of EVOOp and EVOOp0 were largely under the limit established by the EC Regulation for EVOO (European Community, 2003), and were 0.15 and 0.11%, respectively. Similarly, the peroxide values were below the legal limit (European Community, 2003), ranging from 15.9 meq O2 kg-1 oil to 13.6 meq O2 kg-1 oil for EVOOp and EVOOp0, respectively. Phenol stripping was very efficient: after the removal process (Bonoli et al., 2009) the total amount of phenolic compounds measured

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at storage time zero (t0) decreased from 154.95 mg 3,4-DHPAA /kg-1 oil (EVOOp) to a value lower than the limit of detection (EVOOp0). Oxidative status of EVOO p and EVOOp0 was measured with conjugated diene (k232) and triene (k270) determination, as previously reported during an accelerated storage test carried out under the same experimental conditions (LermaGarcía et al., 2009). In particular, k232 was previously reported to show a higher predictive value in the evaluation of the oxidative status of EVOO under accelerated storage test conditions (Hrncirik and Fritsche, 2005; ManceboCampos et al., 2008). Before storage, both oil samples showed k232 and k270 values that were below the limits established by the EC Regulation for EVOO (European Community, 2003), which corresponded to 2.50 and 0.22, respectively. EVOOp and EVOOp0 also showed significant differences for k232 and k270 values at time 0, as previously observed (Lerma-Garcia et al., 2009), most likely because of the

effects of phenol stripping on oxidation, as molecules with different polarity can be also extracted together with phenols. Changes in oxidative indexes (k232 and k270) and total phenol content were taken into account to evaluate the effects of storage on lipid oxidation and related to the DSC thermal properties. In general, k 232 (conjugate dienes) and k270 (conjugate trienes) both increased with storage. After the first week, EVOO p and EVOO p0 reached slightly higher k232 values than the legal limit (2.50), as shown in Table 1. After 2 weeks of storage, significantly higher values of k232 were also observed for EVOOp0 in comparison with EVOOp. This is probably due to very low content of phenolics in EVOOp0 that was not able to inhibit oxidation, since the radical generation rate was too high for scavenging by antioxidants, as previously hypothesized under similar storage conditions (Bendini et al., 2006). However, lipid oxidation also occurred in EVOOp. This is probably due to a

Table 1 - k232 and k270 values of EVOOp and EVOOp0 samples at different storage times. k232

Storage time

k270

(weeks)

EVOOp

EVOOp0

EVOOp

EVOOp0

0 1 2 3 4

1.9 c 3.3 ab 3.9 b 4.9 a 4.9 a

2.4 *c 3.2 bc 4.5 *ab 5.6 *a 5.6 a

0.125 *e 0.149 *d 0.191 *c 0.250 *b 0.269 a

0.108 d 0.108 d 0.146 c 0.204 b 0.372 *a

a, b, c, d: The same letters within each column are not significantly different (n = 3, p < 0.05). Means with an asterisk at the same storage time are significantly different (n = 3, p < 0.05). RSD ≤ 3%.

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partial oxidation of phenols, which was promoted by storage conditions applied (60°C under air), as previously reported (Hrncirik and Fritsche, 2005; Lerma-Garcia et al., 2009). In addition, k232 values appeared to reach a plateau after 3 weeks of storage for both samples. This is in accordance with a previous study where a stationary phase was observed for this index after a few weeks of storage at 60°C in EVOO samples with different phenol contents (Mancebo-Campos et al., 2008). The storage conditions used did not appear to prevent the increase of k270, even in samples with phenol (Table 1). In addition, the EVOOp sample exceeded the legal value for k270 (0.22) after 3 weeks of storage, while EVOOp0 samples exceeded this limit after 4 weeks (LermaGarcia et al., 2009), reaching a final value greater than EVOOp. It can be hypothesized that hydroperoxide decomposition to hydroxy, keto and epoxy of fatty acids (Frankel, 1985) may be more marked in EVOOp0 at the longest storage time due to the very low content of phenols that are well known to act as natural antioxidants (Baldioli et al., 1996; Carrasco-Pancorbo et al., 2005). Changes in phenolic content during storage for EVOOp are shown in Fig. 1. At time 0, phenolic compounds were abundant in the EVOOp sample (154.95 mg 3,4-DHPAA/kg of oil). The total phenol content gradually and significantly decreased with increasing storage time (beginning from the first week of storage), reaching a value of 81.84 mg/kg-1 oil (-47.2%) after 4 weeks. Phenolic compounds have been previously

OLIVE OIL

Fig. 1 - Changes in phenolic compounds in EVOOp at different storage times. Error bars represent +/- 1 standard deviation, (n = 3). Bars with the same letters are not significantly different (p â&#x2030;¤ 0.05).

found to decrease under the same storage conditions used in the present study (Hrncirik and Fritsche, 2005), and are transformed into oxidized molecules that have been tentatively identified (Lerma-GarcĂa et al., 2009).

DSC analysis of cooling transition Representative DSC cooling thermograms obtained for EVOO p and EVOOp0 at 0 week and during accelerated storage are shown in Figg. 2A and 2B, respectively.

Both samples showed curves similar to those previously reported by Chiavaro et al., (2007, 2008b and 2008c, 2009a and 2009b, 2010) with two well-defined exothermic events, namely a minor peak at the highest and a major peak at lowest temperature. The major peak has been previously associated with crystallization of highly unsaturated triacylglycerols (TAG), in particular triolein (OOO), while the minor peak has been attributed to crystallization of more saturated TAG fractions, probably influenced by minor components (Chiavaro et al., 2007 and 2010). Oil samples with phenols (EVOOp) did not exhibit changes upon storage except for a slight enlargement of the transition range, probably related to a shift in the onset temperature of crystallization towards a higher temperature at longer storage times. In contrast, the profile of EVOOp0 showed more marked changes: in fact, the major peak

Fig. 2 - Representative DSC cooling thermograms of EVOOp (A) and EVOOp0 (B) at different storage times.

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tent of the sample was measured. This different behaviour can be reasonably attributed to different experimental conditions of storage and/or initial lipid oxidation status of the oil. Cooling thermal properties are reported in Table 2 for EVOOp and EVOOp0 at different times of storage. At time 0, both oil samples did not show any significant differences in any thermal properties. Accordingly, it would appear that a different content of total phenol compounds did not have a direct influence on the DSC cooling thermal properties of EVOO. Jiménez Márquez et al. (2007) found that the cooling thermal properties of an oil sample from the Arbequina variety with similar total phenol content than EVOOp did not significantly differ from those of the same oil sample deprived of phenolic compounds. However, phenolic compounds are partially dispersed in the water contained in olive oils (Lercker et al., 1994). Thus, their direct influence on crystallization transition cannot

height began to decrease after 3 weeks at 60°C, whereas the onset and offset temperatures of transition shifted towards higher and lower temperatures, respectively, which led to an increase of the crystallization range especially at the longest storage times. All these changes were most likely related to an increase in lipid oxidation products with storage, albeit less consistent for EVOOp (Table 1) where phenols have partially prevented oxidation. Molecules formed by hydrolysis and/or oxidation of lipids have been previously reported to interfere with TAG crystallization, hindering both contact and alignment of molecules under DSC experimental conditions in EVOO (Vittadini et al., 2003; Chiavaro et al., 2009b) and other vegetable oils (Gloria and Aguilera, 1998). A decrease of the height and a shift towards a lower temperature of the major exothermic transition was also observed by Vittadini et al. (2003) for EVOO after 28 days of storage at 50°C when a 1.5% decrease of headspace oxygen con-

Table 2 - DSC data from cooling thermograms of EVOOp and EVOOp0 samples at different storage times. Storage time (weeks)

∆H (J/g)

EVOOp EVOOp0 EVOOp EVOOp0 EVOOp EVOOp0 EVOOp EVOOp0

0 1 2 3 4

56.2 a 55.5 a 56.2 a 55.4 a 56.4* a

56.4 a 55.6 a 55.1 a 54.8 a 53.5 b

Ton (°C)

-12.9 b -12.4 ab -11.8 a -11.9 a -11.9 a

-13.0 b -13.0 b -12.4 a -12.5 a -12.3 a

Toff (°C)

-46.0 a -45.9 a -45.9 a -46.2 a -46.6 a

-44.8 a -45.2 ab -45.6 ab -46.2 b -51.1 *c

Rangea (°C)

33.3 b 33.5 b 34.1 ab 34.5 a 34.7 a

a, b, c: The same letters within each column are not significantly different (n = 3, p < 0.05). Means with an asterisk at the same storage time are significantly different (n = 3, p < 0.05). RSD ≤ 3%. a Temperature difference between Ton and Toff.

10 - Italian Food & Beverage Technology - LXXII (2013) april

31.9 c 32.2 bc 32.9 bc 33.4 b 38.9 *a

be excluded and requires further investigation. Enthalpy did not exhibit significant changes for either sample (Table 2) during storage, except for EVOOp0 at the longest storage time, which exhibited a significant decrease of the energy required for crystallization when the formation of conjugated dienes and trienes (increase of k232 and k270, Table 1) from hydroperoxides became more pronounced. Vittadini et al. (2003) also measured enthalpy among thermal properties and found a small decrease in this parameter for EVOO starting from about 14 days of storage at 50°C, when oxidation of the sample measured by depletion of headspace oxygen content in the dark slightly decreased. The cooling thermal properties of EVOOp exhibited slight changes during storage. In particular, Ton shifted significantly towards a higher temperature after 2 weeks at 60°C, which also increased the range of transition. In contrast, EVOOp0 exhibited more marked changes upon cooling, especially at the longest storage time, when oxidative changes were more evident (Table 1). In particular, Ton and Toff shifted towards higher and lower temperatures, respectively, and the range of transition significantly increased, becoming greater than in EVOOp. These changes in thermal properties were related to the inhibition of TAG crystallization by molecules formed from lipid oxidation, and have already been observed in EVOO after thermal oxidation by microwave treatment (Chiavaro et al., 2009b).

OLIVE OIL

Table 3 - Deconvolution parameters of cooling thermograms of EVOOp and EVOOp0 samples at different storage times.

Storage time (weeks)

Area (%)

EVOOp EVOOp0 EVOOp EVOOp0 EVOOp EVOOp0 EVOOp EVOOp0 EVOOp EVOOp0

Peak 1 0 1 2 3 4

78.7 a 79.8 a 80.3 a 80.4 a 80.5 *a

Peak 2 0 1 2 3 4

8.4 a 8.6 a 8.2 a 9.0 a 8.6 a

Peak 3 0 1 2 3 4

11.8 a 11.6 a 10.6 a 10.6 a 10.9 a

78.6 a 80.6 a 78.0 a 79.8 a 73.4 b

Tp (°C)

Ton (°C)

Toff (°C)

Rangea (°C)

-39.2 a -39.3 a -39.1 a -39.5 ab -39.9 b

-39.0 a -39.2 a -39.3 ab -39.7 b -42.3 *c

-33.0 a -33.5 a -33.1 a -33.3 a -33.1 a

-32.9 a -32.9 a -33.0 ab -33.3 ab -34.7 *b

-45.1 a -45.4 a -44.6 a -44.8 a -44.9 a

-44.4 a -45.5 b -44.3 ab -45.2 ab -50.1 *c

12.0 a 11.9 a 11.7 a 11.9 a 11.9 a

11.8 b 12.4 b 11.8 b 12.3 b 15.4 *a

8.7 a 8.1 a 8.3 a 8.4 a 8.9 a

-33.0 a -33.4 a -33.1 a -33.4 a -33.3 a

-32.7 a -32.8 a -33.2 a -33.5 a -35.1 *b

-27.0 a -27.6 a -27.4 a -27.0 a -26.4 a

-26.8 a -26.6 a -27.1 a -27.4 a -27.9 *a

-36.5 a -37.0 a -36.5 a -37.4 a -36.9 a

-36.8 a -36.9 a -37.1 a -36.8 a -39.4 *b

9.6 b 9.4 b 9.5 b 10.4 a 10.5 a

10.0 b 10.1 b 10.1 b 10.3 b 11.5 *a

11.7 a 11.3 a 11.8 a 11.8 a 11.8 a

-15.5 c -14.3 b -13.2 a -13.3 a -13.4 a

-15.3 b -15.3 b -15.5 *b -14.4 *a -14.5 *a

-12.7 a -11.6 ab -11.3 b -11.2 b -11.3 b

-11.3 b -11.4 b -11.7 b -11.7 b -10.3* a

-22.4 a -21.9 a -21.8 a -22.5 a -22.5 a

-22.7 a -22.6 a -22.9 a -22.9 a -24.2 *b

10.2 b 10.3 b 10.5 b 11.3 a 11.2 a

11.3 b 11.2 b 11.2 b 11.2 b 14.0 *a

Deconvolution analysis of cooling transition Deconvolution of overlapping transitions has been previously applied to DSC cooling thermograms obtained for EVOO to better describe the complex nature of the crystallization process (Chiavaro et al., 2007) and to evaluate the ability of DSC to discriminate commercial categories of olive oil and/or identify oleic sunflower oil as an adulterant (Chiavaro et al., 2008b and 2009a). More recently, statistical correlations among the thermal properties of

the deconvoluted peaks obtained by cooling thermograms and major and minor components such as diacylglycerols have been established (Chiavaro et al., 2010). In all these previous studies, cooling transitions of EVOO were deconvoluted into three peaks that were numbered starting from the lowest to the highest temperature, identified as peaks 1, 2, and 3. The predominant peak (peak 1) was an asymmetric double Gaussian function, with a rather symmetrical curve and a narrow profile, whilst peaks 2 and 3 were asymmetric double sigmoid functions

and exhibited a more complex, asymmetrical shape. In this study, deconvolution was applied for the first time to relate changes of thermal properties and cooling profiles to lipid oxidation. All cooling thermograms fit best with three peaks (R2 ≥0.98), as previously reported for EVOO (Chiavaro et al., 2007, 2008b, 2009a, and 2010), and the thermal properties are reported for EVOOp and EVOOp0 at different storage times (Table 3). The thermal properties of peak 1 did not significantly change after up to 3 weeks of storage for either sample. In addition, no sig-

Italian Food & Beverage Technology - LXXII (2013) april -

olive oil

nificant differences were found between EVOO p and EVOO p0 up to the same storage period. However, at the end of storage, EVOO p0 showed a significantly lower area% in comparison with EVOOp, as well as a marked shift of peak 1 towards lower temperature, which also exhibited a larger range of transition. The thermal properties of peak 1, which accounted for the large fraction of crystallizing lipid, have been previously found to positively correlate with such major components of EVOO as OOO, oleic acid and monounsaturated fatty acid (MUFA), and negatively with linoleic acid and polyunsaturated fatty acid (PUFA) (Chiavaro et al., 2010). In addition, the thermal properties of peak 1 correlated well with the oxidative stability index (OSI) (Chiavaro et al., 2010). Thus, changes in thermal properties for peak 1 appeared to be strictly related to a larger extent of oxidation reached by the more unsaturated lipid fraction for EVOOp0 at the end of storage (k232 and k 270 values, Table 1), likely due to the absence of a protective effect by phenols. However, the thermal properties of peak 1 for EVOOp did not appear to be directly influenced by the decrease of phenolic compounds observed (Fig. 1), and remained unchanged during storage. The thermal properties of peak 2 did not show any significant changes during storage for EVOOp. However, this deconvoluted peak clearly shifted towards a lower temperature for EVOO p0 at the longest storage time compared with EVOOp (Table 3). A shift to-

12 - Italian Food & Beverage Technology - LXXII (2013) april

wards higher temperature was observed for peak 3 during storage for both samples, although more markedly for EVOOp0 (Table 3). It has been previously hypothesized that the more complex crystallization pattern exhibited by these peaks in comparison with peak 1 may be related to the presence of minor chemical components like diacylglycerols and lipid oxidation products (Chiavaro et al., 2007). This hypothesis was recently confirmed by the high statistical correlation values found among these minor components and the thermal properties of the two peaks for EVOO (Chiavaro et al., 2010). The degree of lipid unsaturation (total fatty acid composition grouped as saturated, monounsaturated and polyunsaturated percentages) was found to clearly influence the thermal properties of these two peaks (Chiavaro et al., 2010). Thus, it can be hypothesized that lipid oxidation products, derived from the reaction between hydroperoxides and unsaturated fatty acids (k232 and k270 values, Table 1), may have interfered with crystallization of the deconvoluted peaks 2 and 3 more markedly than for peak 1; in fact, some statistical differences were also found for EVOOp (where lipid oxidation was less pronounced) during longer storage times, especially for peak 3. On the other hand, the presence of phenols did not appear to directly influence the thermal properties of peaks 2 and 3, which were not significantly different between EVOOp and EVOOp0 at time 0 of storage, as previously found for peak 1. Therefore, the

thermal properties of peaks 2 and 3 appeared to be only indirectly influenced by phenols for EVOOp, as their decrease probably led to a simultaneous increase in lipid oxidation products.

CONCLUSIONS The results of this study confirm that cooling thermal properties and transition profiles of EVOO are influenced by lipid oxidation products formed by a relatively slow oxidation process that occurs during storage. Deconvolution analysis provided additional information about the relationship between lipid oxidation and cooling thermal properties. In particular, oxidized molecules appeared to influence the thermal properties of the two transitions, peaking at the highest temperatures independently of the extent of lipid oxidation related to the presence of antioxidant molecules such as phenols. However, preliminary findings showed that the cooling thermal properties of EVOO did not seem to be influenced by phenols, although these results must be confirmed by the analysis of several oil samples with different phenolic content. Additionally, more information should be obtained to clarify the influence of both phenols and lipid oxidation products on EVOO crystallization by kinetic evaluation of this transition at different degrees of lipid oxidation and/or phenol depletion. From â&#x20AC;&#x153;Italian Journal of Food Scienceâ&#x20AC;? nr 2/2011

OLIVE OIL

REFERENCES Baldioli M., Servili M., Perretti G. and Montedoro G.F. 1996. Antioxidant acitivity of tocopherols and phenolic compounds of virgin olive oil. J. Am. Oil Chem. Soc. 73:1589. Bendini A., Cerretani L., Salvador M.D., Fregapane G. and Lercker G. 2009. Stability of the sensory quality of virgin olive oil during storage: an overview. It. J. Food Sci. 21:389. Bendini A., Cerretani L., Carrasco-Pancorbo A., Gómez-Caravaca A.M., Segura-Carretero A., Fernández-Gutiérrez A. and Lercker G. 2007. Phenolic molecules in virgin olive oils: A survey of their sensory properties, health effects, antioxidant activity and analytical methods. An overview of the last decade. Molecules 12:1679. Bendini A., Cerretani L., Vecchi S., CarrascoPancorbo A. and Lercker G. 2006. Protective effects of extra virgin olive oil phenolics on oxidative stability in the presence or absence of copper ions. J. Agric. Food Chem. 54: 4880. Bonoli-Carbognin M., Cerretani L., Bendini A., Almajano M.P. and Gordon M.H. 2008. Bovine serum albumin produces a synergistic increase in the antioxidant activity of virgin olive oil phenolic compounds in oil-in-water emulsions. J. Agric. Food Chem. 56: 7076. Brenes M., García A., Dobarganes M.C., Velasco J. and Romero C. 2002. Influence of thermal treatments simulating cooking processes on the polyphenol content in virgin olive oil. J. Agric. Food Chem. 50: 5962. Carrasco-Pancorbo A., Cerretani L., Bendini A., Segura-Carretero A., Del Carlo M. and Gallina-Toschi T. 2005. Evaluation of the antioxidant capacity of individual phenolic compounds in virgin olive oil. J. Agric. Food Chem. 53: 8918. Cerretani L., Salvador M.D., Bendini A. and Fregapane G. 2008. Relationship between sensory evaluation performed by Italian and Spanish official panels and volatile and phenolic profiles of virgin olive oil. Chemosens Percept. 1: 258. Cerretani L., Bendini A., Rodriguez-Estrada M.T., Vittadini E. and Chiavaro E. 2009. Microwave heating of different commercial categories of olive oil: Part I. Effect on chemical oxidative stability indices and phenolic compounds. Food Chem. 115: 1381. Chiavaro E., Vittadini E., Rodriguez-Estrada M.T., Cerretani L., Bonoli M., Bendini A.

and Lercker G. 2007. Monovarietal extra virgin olive oils: correlation between thermal properties and chemical composition. J. Agric. Food Chem. 55: 10779. Chiavaro E., Vittadini E., Rodriguez-Estrada M.T., Cerretani L. and Bendini A. 2008a. Monovarietal extra virgin olive oils. Correlation between thermal properties and chemical composition: heating thermograms. J. Agric. Food Chem. 56: 496. Chiavaro E., Rodriguez-Estrada M.T., Barnaba C., Vittadini E., Cerretani L. and Bendini A. 2008b. Differential scanning calorimetry: a potential tool for discrimination of olive oil commercial categories. Anal. Chim. Acta. 625: 215. Chiavaro E., Vittadini E., Rodriguez-Estrada M.T., Cerretani L. and Bendini A. 2008c. Differential scanning calorimeter application to the detection of refined hazelnut oil in extra virgin olive oil. Food Chem. 110: 248-256. Chiavaro E., Vittadini E., Rodriguez-Estrada M.T., Cerretani L., Capelli L. and Bendini A. 2009a. Differential scanning calorimetry detection of high oleic sunflower oil as adulterant in extra-virgin olive oil. J. Food Lipids. 16: 227. Chiavaro E., Barnaba C., Vittadini E., Rodriguez-Estrada M.T., Cerretani L. and Bendini A. 2009b. Microwave heating of different commercial categories of olive oil: Part II. Effect on thermal properties. Food Chem. 115: 1393. Chiavaro E., Rodriguez-Estrada M.T., Bendini A. and Cerretani L. 2010. Correlation between thermal properties and chemical composition of Italian extra virgin olive oils. Eur. J. Lipid Sci. Technol. 112: 580. European Community, Commission Regulation 1989/2003 of 6 November 2003 amending Regulations No 2568/91 on the characteristics of olive oil and olive-residue oil and on the relevant methods of analysis. 2003. Off. J. Eur. Comm. 117: 608. Frankel E.N. 1985. Chemistry of autoxidation: mechanism, products and flavor significance. In: “Flavor Chemistry of Fats and Oils”. D.B. Min, T.H. Smouse Eds. p1. AOCS Press, Champaign, IL (USA). Frankel E.N. 1993. In search of better methods to evaluate natural antioxidants and oxidative stability in food lipids. Trends Food Sci. Technol. 4: 220. Gloria H. and Aguilera J.M. 1998. Assessment of the quality of heated oils by differential scanning calorimetry. J. Agric. Food Chem. 46: 1363. Hrncirik K. and Fritsche S. 2005. Relation

between the endogenous antioxidant system and the quality of extra virgin olive oil under accelerated storage conditions. J. Agric. Food Chem. 53: 2103. Jiménez Márquez A. and Beltrán Maza G. 2003. Application of differential scanning calorimetry (DSC) at the characterization of the virgin olive oil. Grasas Aceites. 54: 403. Jiménez Márquez A., Beltrán Maza G., Aguilera Herrera M.P. and Uceda Ojeda M. 2007. Differential scanning calorimetry. Influence of virgin olive oil composition on thermal profile. Grasas Aceites. 58: 122. Kotti F., Chiavaro E., Cerretani L., Barnaba C., Gargouri M. and Bendini A. 2009. Chemical and thermal characterization of Tunisian extra virgin olive oil from Chetoui and Chemlali cultivars and different geographical origin. Eur. Food Res. Technol. 228: 735. Lercker G., Frega N., Bocci F. and Servidio G.1994. “Veiled” extra virgin olive oils: dispersion response related to oil quality. J. Am. Oil Chem. Soc. 71: 657. Lerma-García M.J., Simó-Alfonso E.F., Chiavaro E., Bendini A., Lercker G. and Cerretani L. 2009. Study of chemical changes produced in virgin olive oils with different phenolic content during an accelerated storage treatment. J. Agric. Food Chem. 57: 7834. Mancebo-Campos V., Fregapane G. and Desamparados Salvador M. 2008. Kinetic study for the development of an accelerated oxidative stability test to estimate virgin olive oil potential shelf life. Eur. J. Lipid Sci. Technol. 110: 969. Pirisi F.M., Cabras P., Falqui Cao C., Migliorini M. and Mugelli M. 2000. Phenolic compounds in virgin olive oil 2. Reappraisal of the extraction, HPLC separation, and quantification procedures. J. Agric. Food Chem. 48:1191. Rotondi A., Bendini A., Cerretani L., Mari M., Lercker G. and Gallina Toschi T. 2004. Effect of olive ripening degree on the oxidative stability and organoleptic properties of cv. Nostrana di Brisighella extra virgin olive oil. J. Agric. Food Chem. 52: 3649. Tan C.P. and Che Man Y.B. 2002. Recent developments in differential scanning calorimetry for assessing oxidative deterioration of vegetable oils. Trends Food Sci. Technol. 13: 312. Vittadini E., Lee J.H, Frega N.G., Min D.Bb and Vodovotz Y. 2003. DSC determination of thermally oxidized olive oil. J. Am. Oil Chem. Soc. 80: 533.

Italian Food & Beverage Technology - LXXII (2013) april -

wine M.C. CRAVERO* - F. BONELLO - C. TSOLAKIS - F. PIANO - D. BORSA CRA - Centro di Ricerca per l’Enologia, Via Pietro Micca 35, 14100 Asti, Italy *email: mariacarla.cravero@entecra.it

COMPARISON BETWEEN NERO D’AVOLA WINES PRODUCED WITH GRAPES GROWN IN SICILY AND TUSCANY

INTRODUCTION Nero d’Avola is a red autochthonous cultivar from Sicily, a region of southern Italy that is well known for producing the world-famous IGT (Typical Geographical Indication) Sicily wine. Nero d’Avola is used, together with other Sicilian or international cultivars, to produce high-quality red wines. The Nero d’Avola grape is an early ripening cultivar with considerable vegetative vigour. In recent years, stud-

Key words autochthonous vine, Nero d’Avola, phenolics, wine sensory profile

ies into the influence of yeast on the composition of Nero d’Avola wines (Corona, 2007) and the phenolic content of grapes and wines (Corona et al., 2004; Corona and Finoli, 2004; Lovino et al., 2006) have been undertaken. A study into the anthocyanin patterns of Sicilian wines (Casavecchia et al., 2007) showed that Nero d’Avola was distinct from other allochthonous varieties (Syrah, Merlot and Cabernet Sauvignon). Nero d’Avola grape quality depends on the irrigation

Abstract Nero d’Avola is a red autochthonous cultivar from Sicily, a region of southern Italy. The aim of this study is to compare the quality of Nero d’Avola wines produced from vines grown in Sicily and Tuscany (central Italy) between 2003 and 2005. Chemical-physical parameters and polyphenol content were evaluated in the grapes and wines and sensory profiles for the wines were obtained. These results highlighted the strong performance of the Nero d’Avola cultivar outside its main production area, characterised by different climate conditions.

14 - Italian Food & Beverage Technology - LXXII (2013) april

WINE

strategy and canopy management practices, such as leaf removal (Barbagallo et al., 2007). Nero d’Avola has been studied in experimental vineyards to evaluate its adaptability to the different regions of Italy (Calò et al., 2002; Bucelli and Storchi, 2007) and an earlier study, undertaken in Piedmont (northern Italy), reported that the Nero d’Avola cultivar was late ripening and produced a wine with a high degree of acidity (Bonifacino et al., 2004). The aim of this study was to compare the quality of Nero d’Avola wines produced from grapes grown in Tuscany (Central Italy) and from their native area, Sicily.

MATERIALS AND METHODS The grapes were grown in experimental vineyards in Tuscany (Montescudaio, Pisa) and Sicily (Biesina, Trapani). These vineyards belonged to a group of 24 vineyards located in 17 Italian regions and planted with local varieties as well as 20 varieties that were common to all 24 vineyards as described in Calò et al. (2002). The aim of that project was to assess the potential of introducing some allochthonous and autochthonous Italian varieties into regions other than their native areas and containing different “terroir”. The two vineyards chosen for this study were similar in age (1993), had the same training system (vertical trellis) and were at a similar altitude (80 m a.s.l). The planting material had the same origin and rootstock (SO4) and the planting

system was similar. The wines were produced in duplicate under the same conditions in 2003, 2004 and 2005 in both areas. Grape samples (120 kg) were crushed and destemmed. SO2 (60 mg kg-1) was added and the mixture inoculated with a “pied de cuve” (starter Fermicru VR5, 0.25 g L-1). Maceration lasted 8-10 days and, during this period, the cap was punched down twice a day. The free-run wine was inoculated with Oenococcus oeni (Uvaferm alpha) to induce malolactic fermentation. The wines were then decanted three or four times and another 30 mg L-1 of SO2 was added. Following this, the wine was kept at -5°C for 10 days to allow tartaric stabilization. The level of SO2 was then checked and the wine was filtered, using a cartridge line with decreasing porosity, and finally bottled in the spring of the year following the vintage (April May). The chemical–physical and sensory analyses of the wines were undertaken during the summer following the vintage year. The chemical-physical analyses, consisting of alcohol, dry extract, total acidity (g L-1 tartaric acid), volatile acidity (g L-1 acetic acid) and pH analysis, were performed according to standard methods (G.U. C.E. n. 272 3/10/1990). Polyphenol indices (Di Stefano et al., 1989), colour intensity and hue were also measured. Tasting sessions took place in duplicate in an ISO tasting room (8589-2007) with ISO approved glasses (3591-1977). The wine sensory profiles were constructed by a trained panel from the CRA-ENO (14 tasters), following a procedure derived from the ISO standards

(11035-1994). The wines were described using a pre-defined odour list (Guinard and Noble, 1986) and included visual and gustative descriptions. The attributes were chosen if their identification frequency was greater than: (n° assessors  n° wines) / 2. The third level olfactory descriptors (violet, raspberry, cherry, prunes, jam, just-cut grass, hay) were chosen if their identification frequency was higher than: (n° assessors  n° wines) / 4. A tasting sheet was created in order to measure the intensity of each chosen descriptor using an unstructured intensity scale presented on a wheel. A fixed model ANOVA (three-way) was performed on the raw data from each of the sensory descriptors evaluated by the panel in order to analyze: assessor, effects of vinification, replications of the tasting session, assessor  effects of vinification, assessor  replication and effects of vinification  replication. This was conducted in order to obtain information on panel performance, in terms of individual differences among assessors. Three-way ANOVA was performed on the entire data set according the following model: region, effects of vinification, vintage and the interactions among the main factors. Chemical data were also submitted to three-way ANOVA (effects of vinification, region, vintage and their interactions).

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RESULTS AND DISCUSSION No effects of the vinification and replications of the tasting session were found. Many physicalchemical parameters (alcohol, pH, total acidity, colour hue) were similar in Sicilian and Tuscan wines (Table 1). Colour intensity was significantly higher in the Tuscan products, whereas total phenols and proanthocyanidins were significantly higher in the Sicilian wines. Generally all the phenolic parameters were higher in the Sicilian wines, although for most of them (total anthocyanins, total flavonoids and flavans reactive to vanilline) the difference was not statistically significant. There was a significant effect of vintage (Table 2) on colour intensity and hue; the lowest values were recorded in 2003, a year characterized by extreme summer temperatures. The only statistically significant interactions were “region  vintage” for the colour intensity and for the total anthocyanins con-

tent, which were significantly lower in the Sicilian wines in 2003. This could be explained by changes in the biosynthetic pathway leading to the synthesis of anthocyanins (DI Stefano et al., 2008; Chorti et al., 2010): excessive temperature levels or hydric stress in southern Italy may have caused the low anthocyanins content in the grapes. The recorded phenolic content (Ta-

ble 2) was lowest in 2004. However, specifically, only total flavonoids, total phenols and proanthocyanidins were significantly lower than in 2003 and 2005. This could be due to the unfavorable climatic conditions. In both vineyards, the highest rainfall and the lowest average temperatures, in the period after veraison, were recorded in 2004 (data not shown).

Table 1 - Chemical-physical properties of Nero d’Avola wines obtained from grapes grown in the two regions. (Means in the same row followed by a different letter are significantly different at p ≤ 0.05 using Duncan’s test). Tuscany Sicily

average s.d.

Alcohol (% vol.) 13.60 0.88 pH 3.46 0.07 Total acidity (g L-1) 5.68 0.70 Colour intensity (E420 + E520) 0.654 b 0.154 Colour hue (E420/E520) 0.677 0.012 Total anthocyanins (mg L-1) 171 16 Total flavonoids (mg L-1) 1505 44 Total phenols (mg L-1) 1642 a 29 Proanthocyanidins (mg L-1) 2392 a 49 Flavans reactive to vanilline (mg L-1) 829 15

average s.d. 13.63 0.58 3.40 0.23 6.58 1.26 0.576 a 0.084 0.674 0.108 205 35 2240 70 2173 b 46 3433 b 104 1089 20

Table 2 - Chemical - physical properties of Nero d’Avola wines recorded over the three years for both regions. (Means in the same row followed by a different letter are significantly different at p ≤ 0.05 using Duncan’s test). Alcohol (% vol.) pH Total acidity (g L-1) Colour intensity (E420 + E520) Colour hue (E420/E520) Total anthocyanins (mg L-1) Total flavonoids (mg L-1) Total phenols (mg L-1) Proanthocyanidins (mg L-1) Flavans reactive to vanilline (mg L-1)

16 - Italian Food & Beverage Technology - LXXII (2013) april

2003 2004 2005 average s.d.

average s.d.

13.79 1.16 13.49 0.55 13.56 0.68 3.34 0.28 3.48 0.49 3.48 0.10 6.63 0.94 5.73 0.60 6.04 0.64 0.517 a 0.030 0.591 b 0.010 0.738 c 0.092 0.617 a 0.017 0.736 b 0.077 0.673 ab 0.081 178 23 160 3 227 21 2444 b 59 1322 a 109 1851 ab 117 2304 c 39 1561 a 77 1858 b 31 3468 b 65 2033 a 1121 3237 b 115 1165 20 847 39 866 2

WINE

The sensory analysis confirmed the results of the chemical analysis. The wine sensory profiles (Fig. 1) were also similar. The Sicilian wines were statistically different only at the highest intensity of “raspberry” odour. A statistical difference in colour intensity (Table 1) was not perceived at a sensory level, possibly because the wines both had an intense ruby red colour (Fig. 1). Vintage (Fig. 2) significantly influenced the sensory profiles, with the exception of “hay” odour and astringency. Generally, the 2003 wines showed significantly lower intensities for all the descriptors. The 2003 vintage was characterized by anomalous thermal events, which could explain the low intensity of the wine odour characteristics (Tomasi et al., 2007). In the 2004 wines, the sensory perception of acidity and astringency were lower (Fig. 2) according to the chemical data for total acidity and tannin parameters (proanthocyanidins and flavans reactive to vanilline) – reported in Tab. 2. However, only the acidity perception was statistically significantly different (Fig. 2).

Fig. 1 - Nero d’Avola sensory profiles - Region Effect. Three year average of the sensory profiles for the Tuscan and Sicilian wines. (Descriptors followed by a different letter are significantly different at p ≤ 0.05 using Duncan’s test).

CONCLUSIONS This 3-year survey showed the effects of various environmental conditions on the composition of Nero d’Avola wines. The analyses showed that the alcohol content and the polyphenolic compounds in the wines produced in central and southern Italy were similar. The Tuscan wine results confirmed previous results by Bucelli and Storchi

Fig. 2 - Nero d’Avola sensory profiles - Vintage Effect. Average of the sensory profiles for the Tuscan and Sicilian wines in the three vintages. (Descriptors followed by a different letter are significantly different at p ≤ 0.05 using Duncan’s test).

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wine

(2007) and BORSA et al. (2007). However, although the environmental conditions were different in the two regions, the visual and olfactory descriptors were still the same for both the Sicilian and the Tuscan wines. These results suggest that Nero d’Avola could be a promising variety to grow outside Sicily.

ACKNOWLEDGEMENTS The authors thank the Italian Ministry of Agriculture (MIPAF) for financial support (Progetto PRO.VIT.) and the members of the CRA-ENO panel for their availability. From “Italian Journal of Food Science” nr 4/2012

REFERENCES Barbagallo M.G., Vesco G., Pisciotta A., Crosta L. and Di Lorenzo R. 2007. Effetti del regime colturale e della sfogliatura sull’attività vegetativa e produttiva della cultivar Nero d’Avola. Quad. Vitic. Enol., Univ. Torino, 29, 141-154. Bonifacino G., Rabino M., Tragni R., Cravero

M.C., Ubigli M., Serpentino M.L. and Schneider A. 2004. Studio sull’adattabilità di nuovi vitigni in Piemonte. Supplemento al n. 41 di “Quaderni della Regione Piemonte - Agricoltura”. Borsa D., Tsolakis C., Pisano G., Sotgiu L. and Ciambotti A. 2007. Influence of tilling area on the composition of Nero d’Avola grapes and wines. “Oeno 2007” 8th Symposium International d’Oenologie de Bordeaux. Tome 1, 38-41. Bucelli P. and Storchi P. 2007. Valutazione viticola ed enologica di alcuni vitigni autoctoni e innovativi per la Toscana. Riv. Vitic. Enol., 60, (2), 3-21. Calò A., Costacurta A., Giorgessi F. and Ubigli M. 2002. Importance de l’humidité du sol sur les équilibres végétatifs et productifs des vigne set sur la qualité des vins. Riv. Vitic. Enol., 55, (1), 25-38. Casavecchia C., Magnisi R., La Pera L., Maisano R. and Dugo G. 2007. Classification of Sicilian red wines from autochthonous and allochthonous cultivars according to anthocyanin pattern. Am. J. Enol. Vitic., 58, (2), 286-290. Chorti E., Guidoni S., Ferrandino A. and Novello V. 2010. Effect of different cluster sunlight exposure levels on ripening and anthocyanins accumulation in Nebbiolo grapes. Am. J. Enol. Vitic. 61, (1), 23-30. Corona O. 2007. Influenza del lievito sulla composizione di vini Nero d’Avola. Riv. Vitic. Enol., 60, (1), 49-63. Corona O., Arcoleo G., Terrasi G. and Gattuso A.M. 2004. Nero d’Avola. Nota II - Evoluzi-

one dei processi biochimici nel corso dello sviluppo e della maturazione dell’uva. Vignevini, 31, (6), 93-98. Corona O. and Finoli C. 2004. Caratterizzazione del profilo polifenolico dei vini Nero d’Avola. Influenza delle pratiche colturali sul profilo polifenolico. Riv. Vitic. Enol., 57, (1-2), 59-58. Di Stefano R., Cravero M.C. and Gentilini N. 1989. Metodi per lo studio dei polifenoli dei vini. L’Enotecnico, XXV, (5), 83-89. Di Stefano R., Mattivi F., Caburazzi M., Giustini E. and Bonifazi L. 2008. Evoluzione della composizione fenolica dell’uva Sagrantino durante la maturazione. Riv. Vitic. Enol., 61, (1), 39-61. Guinard J.X. and Noble A.C. 1986. Proposition d’une terminologie pour une description analytique de l’arôme des vins. Sci. Alim., 6, 657-662. ISO 11035:1994 Sensory analysis - Identification and selection of descriptors for establishing a sensory profile by a multidimensional approach. Lovino R., Baiano A., Pati S., Faccia M. and Gambacorta G. 2006. Phenolic composition of red grapes grown in southern Italy. It. J. Food Sci., 18, (2), 177-186. Tomasi D., Calò A., Pascarella G., Pitacco A., Borsa D. and Gaiotti F. 2007. Effetti dell’incremento termico sulla qualità dell’uva: il caso della Garganega e delle sue forme di allevamento. Proceedings XXX OIV World Congress, Budapest, 1116, Giugno 2007, Sez.1.1.A.

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Lecitina di soia non OGM - lP Fluida. in polvere e granulare Lecitina di girasole. Olio e oleine di palma rosso. Estratti ed Aromi naturali e naturali identici di Vaniglia. Cacao, CaffĂ¨ ed altre â&#x20AC;&#x153;Note Dolciâ&#x20AC;?. Vanillina microincapsulata su oleoresina di Vaniglia. Tocoferoli naturali. Estratti ricchi in tocoferoli. Oli Omega-3 da pesce, da lino e da alga Chitosano vegetale (da Aspergillus Niger). Beta-glucano di origine fungina.

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BEVERAGE TECHNOLOGY

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lnulina ed Oligofruttosio da cicoria Proteine isolate e Fibre da pisello.

ITALIAN

processing & packaging

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BEVERAGE PROCESSING Hygienic design makes process technology safer and more efficient

The microbiological and hygienic demands on the production of beverages and liquid foods are very high. Sensitive products need to stay in prime condition for a long time and meet rigorous standards of quality and sus-

tainability. In future these standards are expected to rise still further, against a background of continued sparing use of natural and human resources. Just how these differing demands are to be met will be shown at Drinktec, the

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world ’s leading trade fair for the beverage and liquid food industry, which takes place from September 16 to 20, 2013, in Munich (Germany). Richard Clemens, Managing Director of the con-

ceptual sponsor of Drinktec, the Food and Packaging Machinery Manufacturers Association, affiliated in the VDMA (Germany ’s engineering federation), sums it up: “Designing and building machinery and plant in line with the requirements of hygienic design is an absolute must in our sector.” There are clear requirements for the implementation of hygienic design. These include an engineering design that is as simple as possible, access to all surfaces, no unnecessary surfaces, no hidden ‘dead’ spaces or roughness, and all liquids should be able to run off freely. Of continued importance is the use of materials that have outstanding process and cleaning characteristics as regards surface structure and temperature and chemicals resistance – from the smallest seal through to the largest tank. According to Richard Clem-

ens, hygienically designed technology optimized for production processes offers more than just microbiological safety: “Product safety, i.e. protection of the consumer, is of course the main focus. But the hygienic design of process, filling and packaging systems also offers benefits in terms of efficiency: easy-to-clean surfaces and components will save on water, cleaning agents and energy. The total time spent on cleaning is shorter. And that means longer production times and increased efficiency of the systems technology.”

The importance of ongoing hygiene monitoring The importance of ongoing cleaning in beverage and food production cannot be underestimated, because without this, standards will slip. Targeted hygiene monitoring helps maintain the microbiological status that is being aimed at. As well as product analysis, swabs and samples are taken which are then cultivated on selective micro culture media and analyzed. The current status of production is thereby made transparent. If the monitoring takes place on a defined schedule as regards sample time and place, then

Interesting new fields of application opened up by ECA disinfection

the hygiene status of production can be effectively controlled through preventive cleaning and disinfecting processes. Broadly when it comes to cleaning, organic dirt is removed by alkaline and mineral-acid cleaning agents. Specific cleaning qualities can be achieved with the use of further additives. Enzymes continue to be of interest, and the

applications for these will be discussed in the forums program at Drinktec on September 18, in Hall A2. For the disinfection of surfaces and media, the beverage and food industry can also call on tried-andtrusted products that are based on chlorine, ozone, UV light, aldehydes, peracids, haloacetic acids, alcohol and ammonium compounds.

In recent years there has been much talk about the use of electrochemically activated (ECA) water in disinfection. In this process, membrane-cell electrolysis is used to produce a disinfecting chlorine compound from a watery salt solution. The use of ECA water has been investigated thoroughly, and interesting new fields of application can be found for processes in beverage and food production, as explained by Robert Günther, Branch Manager Food & Beverage / Drinking Water from the Drinktec exhibitor ProMaqua: “Our electrolysis process means we can produce ECA water effectively on site, water that has a particularly low concentration of chloride. In practice the minimal chloride concentration of our ECA water means a minimization of the corrosion risk. Pipes, machine and system components are not attacked. With CIP (cleaning-in-place) applications, this also reduces the time input and energy consumption. When filling microbiologically sensitive beverages such as apple spritzer, and continuously spraying with ECA water, we can lengthen production times and minimize the use of conservation agents.”

Italian Food & Beverage Technology - LXXII (2013) april -

People as a source of contamination The final factor of course is the human component. For people are still one of the main sources of contamination in food and beverage production. As a result personal hygiene is given high priority in hygiene management. Hand washing and disinfection, cleaning and disinfecting shoes, working clothing and aprons, and tools, are just some aspects to be taken care of here. Visitors to the next Drinktec can find out direct from many leading manufacturers just how best to tack-

le this issue. The spectrum of solutions ranges from small hand- washing stations with washbasin, dispensers and hand soap to hygiene sluices in which a large number of operatives can carry out the necessary hygiene measures

in a short space of time. A range of companies can supply the correspondingly cleaned clothing. In short: process hygiene has many facets. It’s good to know that Drinktec 2013 will cover them all in full. www.drinktec.de

The use of X-rays in food inspection The role of technology for food inspection purposes has become increasingly important due to the ever-increasing emphasis by consumers and regulatory authorities on food safety and quality, and emerging issues such as fraud and the intentional contamination of food have also highlighted the importance of food inspection technology. The inspection forms a key part of procedures designed to control potential hazards and the operation of food safety management

systems incorporates the principles of Hazard Analysis and Critical Control Points (HACCP). For the inspection of food metal detectors, optical camera systems, magnetic resonance imaging, ultrasound, and X-rays are available; the application of a specific inspection technology is related to the nature of the food and the specific purpose of that inspection. The detection of physical defects and contaminants using X-ray technology is

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an important part of quality control for specific food businesses.

What are X-rays? X-rays are a form of invisible electromagnetic energy with short wavelengths and high energies. They penetrate food products and allow the imaging of the internal features of the food to detect physical defects or contaminants without damaging the food product.   As an X-ray enters a food it los-

es some of its electromagnetic energy, and if it encounters a dense area in the food, such as a metal contaminant, this will reduce the X-ray energy further. As the X-ray leaves the food a sensor in the inspection equipment converts the X-ray into a grey-scale image of the foods interior. The denser a contaminant, the darker it will appear in the image, which helps in its identification. Depending on the type of X-ray inspection equipment and the nature of the food product, X-ray inspection can identify a variety of physical contaminants including metal, glass, rubber, stone, and some plastics. Because X-ray inspection provides non-destructive imaging, its use has become more widespread for packaged, processed foods, particularly those in bottles, cans, jars and pouches. Increasingly, as the technology advances X-ray inspection is being used for in-line production control and verification.   Considerable research has highlighted the potential of X-ray inspection for the grading of fruits, vegetables and grains, and detection of bones in chicken and fish. Some advanced X-ray inspection systems can simultaneously perform in-line quality checks detecting physical defects, measuring mass, counting components, identifying

missing or broken products, monitoring fill levels and inspecting the seal integrity of packaging. As such X-ray inspection systems may help reduce inspection costs for some food businesses. While technological advances have made X-ray inspection systems more affordable, reliable, and easier to use, with improved image quality and detection capabilities, they still remain costly. The high cost together with the need for high voltage power supplies to generate X-rays are two distinct disadvantages of x-ray inspection; but there also are a number of perceived disadvantages. However, the X-ray dose used for inspection purposes is significantly lower than that for irradiation and does not affect the safety, quality or nutritional value

of foods and under normal circumstances the level of radiation that an operator in direct contact with an X-ray system will receive is less than that received in a year from natural background radiation.

The capability of X-ray inspection to detect contaminants is directly related to the density of the product and the contaminant, but hair, paper/cardboard, low density plastics and stone, string, wood and soft bone

tissue such as cartilage lead to difficulty in detecting and imaging. Advances in X-ray inspection technology and particularly coupling of other technologies to improve imaging are addressing some of these limitations.

Italian Food & Beverage Technology - LXXII (2013) april -

OENOLOGICAL MACHINERY Tartaric stabilization of wine

The technique of ionic exchange for the tartaric stabilization of wines gives important advantages such as the stabilization in continuous, the diminution of the pH on the wines, the best organoleptic characteristics, and management of the calcium ion, and

Kalium Pi첫 System for the tartaric stabilization of wine (Enomet).

Enomet presents the Kalium Pi첫 System method. The procedure of activation and the system developed by Enomet allow to eliminate only the desired quantity of potassium thus ensuring the perfect tartaric stability without negatively altering the characteristics of the wine. The trial is fast and automatic and does not require the presence of particularly specialized personnel. It does not involve any type of increase or addition of extraneous substances to that which is normally contained in the wine. The main characteristic of the Kalium Pi첫 System is the elevated potentiality that allows to work up to 6,000 hL/day of wine. With this system it is not only possible to reach tartaric stability in a short time but there are also other positive correlated effects such as an increase in the acidity in tartaric acid, the lowering of the pH, the elimination of certain mole-

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cules responsible for negative odours, and finally the heightening of the colour in red wines. The Kalium Pi첫 System also partially eliminates other undesirable ions such as calcium, iron and copper. Finally this system results very interesting as regards working on the musts before the fermentation in order to regulate the pH so as

to allow greater protection from bacterial attacks such as Brettanomyces which could negatively influence the correct course of the alcoholic fermentation and the quality of the wines. (Enomet - Via Laghi 18/DE - 61030 Calcinelli di Saltara - PU - Italy - Tel. +39 0721 897527 - Fax +39 0721 876108 - email: info@enomet.it)

Peristaltic pump Corrado Wine Machinery presents a peristaltic pump suitable for the transfer of high density fluids also in the presence of solid bodies. Working together with the hopper, it is possible to transfer mash consistency fluids, dregs, destemmed grapes, and other alimentary products. The working principle, as known, assures a linear pumping, limited squashing

and complete absence of product heating. The lack of valves assures an easy passing of solid bodies, the rubber tube is connected to the stainless steel connection without any inequality and allows an optimal cleaning and sanitation of the machine avoiding the stagnation of the product inside the pump. The machine is entirely made of stainless steel, in-

cluding the components not in direct contact with the pumped fluid. It presents an internal by-pass adaptable to the pumped fluid requirements for the delivery and exercise pressure partialization thus avoiding the application of a bulky and expensive external by-pass. The pump can run dry without any damage. The automatic roller lift up system does not press the pipe with the pump and allows for a long life of the pipe and C.I.P. clean system. The squeezing of the pumping pipe is indirect thanks to a patent rocker system that also allows the absorption of shocks caused by solid bodies that enter unintentionally, such as stones, wood pieces, etc. The maximum exercise pressure of the peristaltic pump is 6 bar (on request, model up to 15 bar). The pump has a CE control panel with safe motor, switch pressure and control manometer. If required, it can be supplied with a wireless remote control, cable remote control and level control. A high-definition display visualises the capacity of the pumps. The lubrication of the pipe is by means of external pumps without removing the lid and giving more homogeneity. The pump by Corrado Wine Machinery is characterized by the versatility of

Peristaltic pump for dregs, destemmed grapes, and other high density fluids (Corrado Wine Machinery).

use, from liquids to dregs obtainable in a few seconds without the aid of a spanner, thanks to the rapid pump-hopper coupling. (Corrado Wine Machine-

ry - Via Della Tecnica 15D - 42015 Prato di Correggio - RE - Italy - Tel. +39 0522 696105 - Fax +39 0522 736638 - email: cwm.italia@libero.it)

which makes it possible to insert the sensor directly into the product while still protecting it from external light. The data measured at the fermenters is downloaded via USB to the second element of the system; the FM01 receiver, which performs both data collection and processing functions. The software in the FM-01 processes the downloaded data and starting from the initial fermentation values (alcohol, nD, and conductivity) calculates the variations in the alcohol and sugar content. Then it produces graphs to show the alcohol

Fermentation control For controlling fermentation, Maselli Misure presents the portable IF-02 analysis system composed of an RP-60 refractometer unit, which constitutes the systemâ&#x20AC;&#x2122;s analysis element, and an FM-01 receiver. The RP-60 refractometer unit is a portable, batterypowered device which allows the user to measure the refractive index of a must sample taken from a fermentation vat. The RP60 combines a control unit

having a touch-screen display with an extremely compact and high-precision refractometric sensor. The refractometric sensor can be integrated with the control unit, or connected to it by a 1-m cable. The RP-60 unit is supplied with a sample bowl with magnetic clamp in which the sensor is inserted and is developed to contain the sample and protect the sensor from external light; a protective extension,

IF-02 portable analysis system for the fermentation control (Maselli Misure).

Italian Food & Beverage Technology - LXXII (2013) april -

increase curve in relation to the decrease in sugar. The measuring phases consist of a preliminary synchronization phase, inheld measurement phase, and finally data uploading and processing phase. Before starting in-field analysis on the fermenters using the RP-60 portable refractometer, it is necessary to synchronize it with the FM-01 receiver. This is to transfer the names of all the open batches from the FM-01 to the RP-60, together with all the data relating to the open batches. Upon reaching the fermenter: select the Tank/Batch on the RP-60 touch screen display using the scroll throu-

gh menu; take a product sample and measure the conductivity (essential for the first analysis and optional for the following ones); dip the instrument into the must using the sample bowl for the nD (Brix) measurement; press OK to acquire the data. Once the analysis in the field has been completed, the collected data is sent to the FM-01 receiver which records and processes it for viewing in a tabular or graphical format. (Maselli Misure - Via Baganza 4/3 - 43125 Parma - Italy - Tel. +39 0521 257411 - Fax +39 0521 250484 - email: info@ masellimisure.com)

O2 measurement instrument Oxygen is known to be a very important gas in the chemical stabilization processes of the product. Regarding the sensitive bottling process, it is of great interest for companies to control the oxygen that enters into bottles and that may modify the aromatic composition and the shelf life of wine. L pro, a company of the FT System and Arol group, has developed an innovative instrument that allows a true not invasive control

of the samples. The new technology used is a laser absorption spectroscopy. A laser directly scans the head space to measure the percentage of oxygen in the head space and mg/L of dissolved O2. With the same technology, FT System has developed another instrument to measure the total pressure, partial CO2 pressure and g/L of dissolved CO2. With the new FT System instruments, the control can be done directly in bottling

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lines and the measurement can be carried out many times on the same sample. The L.Sensor.O2 measures O2 in bottles in a totally non invasive way. This instrument contains a second channel for measuring total pressure and CO2 content in the head space, thus giving the customer complete information about the bottle head space. The test is simple, fast and repeatable and, because it is non-destructive, an unlimited number of tests can be conducted on the same container. The L.Sensor.O2 can be used for carbonated soft drinks, beer, and wine applications. The measure of the content can be performed in glass and PET bottles, transparent and coloured (min transparency 5%), from 0.2 to 0.75 L with maximum neck diameter of 50 mm

(bigger bottles on request). This is the theory of operation of the L.Sensor.O2. This instrument operates with a laser beam (of very low power) that crosses the head space of the bottle; the light that reaches the receiver carries the information about the content of O2 in the head space. The instrument contains a second channel for measuring total pressure and O2 content in the head space. A system for the temperature detecting completes the instrumentation. This data is essential for the correct calculation (using patented algorithms) of the system analysis results. (FT System - Via Leonardo da Vinci 117 - 29010 Alseno - PC - Italy - Tel. +39 0523 945745 - Fax +39 0523 949777 - email: commercial@ftsystem.it)

L.Sensor.O2 for measuring O2 in bottles (FT System).

BREWERY

The future for beer, from global players to local specialist breweries

Two are the forces that move the beer industry, global concerns and local specialist breweries. The brewing industry of the future will be diverse in the raw materials used, in the energy sources, taste profiles, and types of beer. This diversity is being driven, on the one hand, by companies which optimize costs and efficiency, but on the other hand also by small specialist breweries which consistently emphasize quality and individualism. But the next edition of Drinktec, which will be held in from 16th to 20th September 2013, will be one single point of convergence for both strategies, despite their widely differing requirements. Because Drinktec is the worldâ&#x20AC;&#x2122;s leading trade fair for beverage and liquid food technology and it offers important insights for the entire brewing industry. Globally active com-

panies will benefit as much as small and medium-sized enterprises; technical managers will find it rewarding, and so will the purchasing and marketing experts for the breweries.

Beers with appeal and the lowest possible variable costs With the rising costs of energy, raw materials and human resources, the global players in the brewing industry are faced with the central task of producing beers with appe-

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al and the lowest possible variable costs (opex). Against this background,

continuous, fully automated and inline-monitored production processes and

‘high gravity’ will penetrate this market sector in general. Compared with conventional equipment in the brewing room and cellar, ‘high gravity’ saves approximately 30% capacity, and so also economizes on operational and capital costs. As to energy, the trend is towards a decentralized supply, meaning that heating, refrigeration and electricity requirements will be covered, as far as possible, by in-house biogas and also other renewable sources such as solar-thermal energy. But also, the brewery facilities will undergo further energy improvements, not just of individual machines but of the process as a whole. For example, in future two brewing rooms will be used instead of a single large one. The advantage of this is that the brewery will have smaller operating units and will not always have to run at full capacity, thus enabling it to brew smaller volumes efficiently.

Raw materials are becoming more and more variable The use of raw materials will be a central theme of Drinktec 2013 in two respects. This prediction comes from Prof. Martin Krottenthaler from the Weihen-

stephan Triesdorf University, Germany. “Here, in the global market, the first matter of interest is the highest possible yield. The second is that the raw materials will become more variable. The central question is: where do I get the starch for brewing at a low cost? And it does not have to come from traditional raw materials, if, perhaps, logistical costs are rising, or the competition is growing, or because of the arable areas. This directly influences the machine technology needed”, he says. Prof. Krottenthaler sees human resources as another strategic corporate goal. “Employees with dual training, meaning they are equally competent in theory and practice, will become an important factor for the future, as this is the only way to operate the complex production units optimally with the lowest possible input from human resources.”

Plenty of ideas for specialist breweries The international linkage of breweries and brands is well advanced; this is leading to a situation where the benchmarks issued are the same for all throughout the concern. Given the global framework conditions, this inevitably results in global products, which can hardly be marketed as regional specialties, let alone local. This opens up a market for specialist breweries which are bravura performers in the brewing room, fermentation, malting or hops. These smaller private breweries, in particular, could find plenty of ideas at Drinktec, as the exhibition Director Petra Westphal points out: “We are going to set up a beer garden where people can meet professional colleagues for discussions, or sample award-winning ‘European Beer Star’ beers. Also, the world champion beer sommeliers will

submit beers for a tasting test, because the world championship for beer sommeliers will be held at the exhibition center in the runup to Drinktec. And there will be a Craft Brewers’ Lounge in the US Pavilion, in co-operation with the Craft Brewers’ Association. So there will be many good opportunities to pick up inspiration and tips for own successful beer specialties.” Doemens specialist academy is organizing the world championship for beer sommeliers. O-Ton Dr. Wolfgang Stempfl says: “thanks to this cooperation with Drinktec ,the 3rd Sommelier World Championships for Beer will have a very special setting. The competition now has the status of a kind of Olympics. We are expecting around 50 participants from all over the world, all of them having previously qualified at national level. The World Champion will be the one that has the best knowledge about beer, who can best present the character of a beer and who knows the best beer and food pairings.” Brewers can also refresh their knowledge in the Drinktec forum, which on Monday is devoted entirely to beer. Famous experts will give talks about technology and marketing. The lecture program, with titles and speakers, is available online at www.drinktec.com.

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Smaller production units Technology is the watchword. Smaller ‘high-tech’ production units are needed so that the specialties in demand can be brewed flexibly. All the famous suppliers who are exhibiting at Drinktec are picking up on this trend. As Klaus Wasmuht, Head of Process Technology at the Ziemann Group, explains: “At Drinktec 2013 we are showing an appropriate brewing room design. I also think that horizontal tanks will undergo a renaissance, at least in some circles, because of their characteristically different taste profile.”

‘Genuinely alcohol-free’ competes with ‘flavored light beer’

the desired sensory profile. Alcohol-free beer is of interest as a basis for a soft drinks, and this is also permissible under the ‘Reinheitsgebot’ (German Beer Purity Order). Also, according to market forecasts, low-alcohol drinks based on beer

and with about 1% alcohol should open up a new sector as ‘flavored light beer’ or kvass. So the opportunities are many and Drinktec 2013 will show, from every angle, which of them makes sense for which brewery. www.drinktec.com

Brewhouse with three-vessel system EasyBrau, an Impiantinox brand, offers the chance to enter the beer brewing and sales business as a leader. In fact, the innovative machinery and qualified support offered by EasyBrau gives the certainty of brewing great beer right from the start

Another profitable niche is, and continues to be, alcohol-free beer. Here, there is a strong trend towards genuinely alcohol-free beers with less than the 0.05% alcohol permissible in Germany. Alcohol can be removed down to the 0.00% limit, using traditional methods such as falling film evaporation. The 0.00% beers encountered in Japan, on the other hand, have no yeast at all. They are ‘spiked’ with aroma components, with downstream hops and with other additives, so that they simulate

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and rises to the expectations of the more and more demanding consumers. All that is needed to start is a connection to the electric and water supply lines, EasyBrau will do the rest, not only by supplying advanced, efficient, custo-

mized and easy-to-use machines, but also by guaranteeing the qualified assistance of an expert brewer, together with all the support in the bureaucratic and administrative procedures required to start up the business. The brewhouse with three-vessel system for double brew Mod. Easybrau SCB 500/2C is composed of two vessels for the mash/kettle/Whirlpool and one lauter tun. It is complete with a hot water storage tank and heat exchanger. There is the capability of both infusion and decoction mashing. (Impiantinox - Via dell’Artigianato 4 - 36030 Sarcedo - VI - Italy - Tel. +39 0445 361638 - Fax +39 0445 383778 - email: info@ impiantinox.it)

Brewhouse with three-vessel system (Impiantinox).

Pub breweries Meccanica Spadoni develops complete equipment for the production and treatment of beer. With Spadoni installations and micro-breweries, the customer personalizes beer production right up to the aroma and the type of product that more satisfies their expectations. Spadoni technology quickly succeeds in responding to the continuous increase in the demand for unalterable products and quality performances. Spadoni installations are mainly composed of grind-

ing mills, filtering tanks and mixing for brew houses from 2 to 50 hL, fermentation tanks from 10 to 100 hL, specific filters, storage tanks, water-chillers, and heat exchangers. Furthermore, Meccanica Spadoni offers every possible technical solution which are studied and developed for personalized applications or installations with the scope to fulfil international customer requests. (Meccanica Spadoni - Via dei Vinari 7 - 05018 Orvieto - Italy - Tel. +39 0763

MBS series brewing station (Meccanica Spadoni).

316181 - Fax +39 0763 316384 - email: sspado@ spadoni.it)

Tunnels for the pasteurization, warming and cooling of products Bieffe Co designs and develops a wide range of tunnels by rain dedicated to the beverage and food industries. The tunnels are characterized by simplicity of operation, maintenance and innovation devoted to energy-saving. The pasteurizers, by Bieffe Co, have been conceived to work with all kind of products such as glass, pet and cans, regardless of the shape and with production rates of up to 100,000 pcs\h. The range of products includes cooling and warming systems respectively for

hot and cold filling lines. The constructive characteristics of the tunnel and the thermal diagram are defined according to the products to be treated.

There are specific arrangements designed to reduce the energy consumption, especially as regards water, in the case of hot filling lines.

The control panel of the machine is designed and developed by the Bieffe Co engineering department which manages all the details of the process and allows an easy adjustment of all the functions. All the components are of European origin and can be easily found all over the world. (Bieffe Co - Via dei Prati 32 - 14053 Canelli - AT - Italy - Tel. +39 0141 821010 Fax +39 0141 82 1015 email: info@bieffeco.it)

Tunnel of pasteurization (Bieffe Co).

Italian Food & Beverage Technology - LXXII (2013) april -

BOTTLING AND PACKAGING Automatic unibloc for rinsing and isobaric filling Eurostar Unibloc is dedicated to those customers looking for quality and performances without compromises. Functionality and extreme user friendliness well illustrate the main features of the Unibloc, indispensable for carrying out the bottling process in the best way. The advantages offered by

the Unibloc version are the synchronization of all movements deriving from one single motor, the silence, the compactness, and speed adjustment by means of an inverter. The Eurostar technical dept., besides using the best materials available on the market, does not omit any constructive detail in order

Eurostar Unibloc for rinsing and isobaric filling (Eurostar).

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to make the machine construction flawless. The Eurostar Unibloc carries out the rinsing or blowing, filling and finally the closure of bottles. The bottle rinsing or blowing is a very important operation, even with new bottles, in order to have hygiene and sterility guaranteed. During the filling phase, the bottle

reaches the filling position, thus allowing the opening of a vacuum valve which aspires the air contained into the bottle by means of a special pump. The second operation consists in injecting neutral gas inside the bottle, followed by a further aspiration carried out by the same pump. Then, the pressure is transferred from the tank into the bottle, until it reaches the right compensation. After that, the filling cycle starts and the product flows oozing down the bottle walls, thus avoiding the excessive production of foam. The de-gassing operation ends the bottling process. Finally, the crown caps are fed by a vertical sorter and, by means of a chute, descend into the special closing head with cone for permanent cap deformation. This head applies the crown caps onto the bottle neck. (Eurostar - Regione Leiso 86 - 14050 San Marzano Oliveto - AT - Italy - Tel. +39 0141 856032 - Fax +39 0141 856996 - e-mail: eurostarinfo@eurostar.it)

Bottling machinery for quality wines Gai has been developing machinery for the bottling of quality wines since 1946. The isobaric fillers require great care in their design and construction: Gai supplies a quality product with all the options necessary to ensure reliable and flawless operation. The filler valves feature bottle vacuum, self-levelling, and degassing. Great care is taken over the vacuum circuit for minimal oxidation during bottling and the fillers developed by Gai are easy to sterilize, using either chemical products or steam.

The policy of constant research, development and investment in production allows Gai to manufacture 90% of the components of its machines in-house. This enables this company to offer high quality products at a competitive price, and to guarantee the availability of spare parts on time. Gai also develops products tailored to the specific requirements of customers. (Gai - Fraz. Cappelli 33 b 12040 Ceresole Alba - CN Italy - Tel. +39 0172 574416 - Fax +39 0172 574088 - email: gai@gai-it.com)

Monobloc for cans Cime Careddu presents the Diamond monobloc for the treatment of cylindrical aluminium cans. This monobloc enables the filling and seaming of all types of products, both carbonated ones and those without CO2. All details of the filling valve have been carefully designed to reach very good filling and as simple assembly and disassembly as possible. The height adjustment of the

filler is complete and electrical. The filling head and the cam holding ring lift and sink synchronously. The cans are placed on the cups through the infeed scroll and the starwheel at the filler inlet the cans are placed on the cups in correspondence to the filling valves that work with a pneumatic system recycling the compressed air, which has been previously filtered and lubricated,

3003A bottling monobloc (Gai).

in order to obtain a supple descent of the filling valve, centering and avoiding any shock that could damage the mouth of the can. A cam guaranteeing perfect tightness between the filling valve and the can is used for the descent. After the filling and the degasing of the can, a cam lifts the filling valve centering it, so letting the full can enter the outlet starwheel of the filler and reach the conveyor belt transferring it to the seamer.

The cans are conveyed through the filler with an inlet scroll and an outlet chain avoiding any sudden movements to prevent the product from coming out from the containers. The filled cans are transported by the existing transport system and fed to the seaming station. At the same time a lid is automatically destacked from the pile magazine and fed below the seaming chuck. When both, can and lid

Diamond monobloc for can filling (Cime Careddu).

Italian Food & Beverage Technology - LXXII (2013) april -

reached their final position, the can is clamped by means of a lifting cylinder, set into rotation and seamed automatically by 4 seaming rollers. A reliable, airtight double seam will be realized. After seaming is completed, the can is lowered and ready for discharge. The module will be supplied with preparation for the integration into an existing machine or conveyor/transport system. The change parts are designed for fast and frequent changeover in diameter; this takes just a few minutes. Height change can also be carried out in less than 1 minute. The motorization is controlled through a motor from the seamer and is completely synchronized with the filler. Inside the chassis all parts forming the motorization are in oil bath. The material coating the equipment is stainless steel Aisi 304 (safety enclosure, coating, and control board). All parts in contact with the product are made of stainless steel Aisi 304 (Aisi 316 on request) and the plastic material that could be get in contact with the product is specific for food usage. An electrical variable speed inverter for the electrical adjustment of the machine speed through a potentiometer is located inside the control board. The display allows

the visualizing of all information concerning the bottling and also any alarm on the equipment (safety guards open, lack of cans, accumulation of cans). Thanks to its compactness, state-of the-art technology and low to average throughput, this equipment meets the needs of all small

to average producers, offering the same performance of large equipment yet at reasonable price and dimensions. (Cime Careddu - Regione San Vito 92 - 14042 Calamandrana - AT - Italy - Tel. +39 0141 769036 - Fax +39 0141 75571 - email: info@cimeriempitrici.com)

Filling system for beverages in glass bottles Wine, sparkling wine and beer require a low-oxygen filling system. For this purpose, Matrix presents Tecna ISO-V, an electro-pneumatic filling solution that can be adapted to the specific requirement of the product to be bottled. This system is suitable for beer, CSD, wine or carbonated water in glass bottles and it can fill from 2,000 up to 36,000 bottles per hour. Single, double pre-evacuation or none at all can be performed according to filling recipes selected on the touch-screen by operator. After bottle pressurization, the filling valve will open and the product flows along the bottle wall, thus allowing gentle and no foam filling. The inflowing product displaces the gas in the bottle, which is returned to the filling tank through the vent tube.

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When the level in the bottle comes close to, the vent tube the filling will stop and the filling valve will close again. The self level correction system feeds CO2 or N2 into the bottle neck, causing surplus filled product to flow back into the filler tank. After a settling phase, the sniffing valve reduces the pressure in the bottle neck (can be multiple stages) and then the

container leaves the filling machine. The filling system Tecna ISO-V offers several and specific benefits for the user: versatility, flexibility, quick change over times, hygienic bottling conditions, exact fill level, easy maintenance, and product quality. Change over for different products or CO2 contents is done quickly, easily and it is reproducible using working recipes stored on the PLC. Finally, upon request the base frame is available in the ultraclean version, characterized by the double slope of the upper surface. This special design guarantees complete rapid draining of all product and water residue. There is also the possibility of a remote maintenance and centralized adjusting system for bottle filling level. (Matrix - Via Verdi 31 42043 Gattatico - RE - Italy Tel. +39 0522 900974 - Fax +39 0522 908858 - e-mail: info@matrix-srl.com)

Tecna ISO-V electro-pneumatic filling unit (Matrix).

Labelling machine The market is continually looking for applications that deliver high performance and high efficiency for both high and low production speeds. Understanding these needs, the Z-Italia engineering department designed a new rotary roll fed labelling machine. The design promotes improved efficiency and facilitates maintenance operations. RFL is a rotary roll fed la-

belling machine which applies wrap-around plastic or paper labels from a roll to round or shaped glass, PET, metal or paperboard containers. The labelling station support is one monolithic aluminium casting that makes it light and easy to drive. The feed roller has its own servomotor, which controls the feeding speed of the film in correlation

RFL rotary roll fed labelling machine (Z-Italia).

Italian Food & Beverage Technology - LXXII (2013) april -

with the detection of the eye mark on the label. The cutting drum is powered by a servomotor positioned above it and is synchronized with the main machine drive. It drives the vacuum drum through helicoidal gears and incorporates a rotating blade, which contacts the static blade. This creates a â&#x20AC;&#x153;scissorâ&#x20AC;? effect, which guarantees a precise cut and a long life of the blade. The third servomotor is mounted above the glue roller, synchronized with the main machine servomotor. The glue roller is fixed on a horizontal slide and moves forwards and backwards (no rotation) in order to engage and disengage (no bottle - no label). The glue roller can be easily and quickly disassembled (15 min estimated) so the cleaning and maintenance operations are kept to a minimum. The glue tank has been designed with a new filtering system. Any film piece that should stay on the glue roller is prevented from reaching the tank. The same filtering system can be cleaned by the operator very easily without dismounting anything and waiting for the glue system to cool. The reel stand can hold two rolls; each roll support is controlled by a servomotor. This enables the system to handle a wide range of material types and quali-

ties in addition to a wide range of label dimensions. The servomotor on the labelling station delivers precise tension of the film, which is unwound, cut and transferred to the container utilizing vacuum technology. The hot melt glue is spread on the leading and trailing edge of the label by means of a stainless steel glue roller. Its design promotes minimum consumption of glue. The height regulation of the machine head is automatic. It is an electrical

adjustment that establishes the height by the settings that are stored in the container recipe data. On request, Z-Italia offers universal starwheels, automatic reel splicing and automatic regulation of the labelling station position, the Hercules reel support, and label reel cart. (Z-Italia - Via Alessandro Leonardi 17 - 46014 Castellucchio - MN - Italy - Tel. +39 0376 434611 Fax +39 0376 434699 email: daniela.orlandi@ Z-italia.eu)

Tilted handle for clustered products Twin Pack presents the single and double-track tilted handle application machine, an automatic machine for the application of self-adhesive handles on a variety of clustered products. On each track, the packs arrive on the machine infeed conveyor and are then automatically slowed down and spaced via a series of Intralox conveyors. An electronically controlled motor-driven roller as a function of pack flow unwinds the adhesive tape. The application of the cardboard (or other materials) on the adhesive is carried out continuously by a mecha-

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nical double cam system. The thus-obtained handle is applied to the transiting cluster by way of a continuously moving set of pneumatically operated

arms. The cutting of the adhesive tape is performed by means of a unit with a cam-guided blade. The machine PLC oversees and controls the whole cycle and ensures proper repetition of movement. The machine can also be equipped with a mechanical device (on request) that gives the handle an arched shape, a must for certain products. Handle and cardboard alignment is electronic thus allowing the machine to correct autonomously any errors via automatic repositioning. The handle tape is made of transparent mono-oriented polypropylene coupled to the cardboard (or other materials), which may be plain, coloured or printed with promotional text and/or images. Each head can be provided with a second reel holder for 5,000 m adhesive tape reels.

Tilted handle application machine for clustered products (Twin Pack).

The tilted handle application machine has three different track output rates, single from 25 to 70 ppm, double from 25+25 to 70+70 ppm, and triple of 100+100+100 ppm. Finally, the machine is bu-

ilt in compliance with EC standards. (Twin Pack - Via Pertini 1/3 - Loc. Maiano - 29027 Podenzano - PC - Italy - Tel. +39 0523 554020 - Fax +39 0523 554728 - email: info@twinpack.com)

Pallet stretch wrapping machine Tosa 125 is the fully automatic pallet stretch wrapping machine with rotating ring developed by Tosa. This

machine allows to obtain a steady and compact packaging of any type of palletized load and can meet the

Tosa 125 pallet stretch wrapping machine (Tosa).

Italian Food & Beverage Technology - LXXII (2013) april -

needs of customers with high speed production lines. Tosa 125 is available in various configurations and with different ring rotation speeds, in order to provide the most suitable solution according to the requested capacity and the specific product characteristics. In fact, the machine can be equipped with 500 or 750 mm wide single or double stretch film roll, with 750

mm wide single stretch film roll, and with integrated top sheet dispenser for pallet top covering. The stretch film roll carrier is complete with powered pre-stretch with ratio up to 250% (on request up to 400%). The machine has an automatic hooking and cutting film device with film sealing on the counterbar at the end of the wrapping cycle, an electrical

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cabinet with PLC, and operative panel external net fences. On request Tosa provides the patented automatic stretch film roll change device mod. Tosa 801; a pneumatic or motorized top presser for holding the palletized product during the wrapping cycle; a film roping device for partial or total film band reduction; a pallet lifter during the

wrapping cycle. The company also offers an external top sheet dispenser for pallet dust-proof top covering and an integrated top sheet dispenser for pallet dustproof or water-proof top covering. (Tosa - Corso IV Novembre 109-111 - 12058 S. Stefano Belbo - CN - Italy - Tel. +39 0141 841000 - Fax +39 0141 841099 - email: info@tosa.it)

Containers & CLOSURES How do we “label the future”? Jules Lejeune, Managing Director of the European self-adhesive labelling association FINAT, pinpoints the routes to successful growth and profitability. “Label the future?” That is a challenge for the label industry, in the face of the exceptional change that is happening on many fronts. A developing palette of label technologies and alternative options, the “cloud” business environment; the urgent need for succession change in SMEs; making the decision to stay local, serve a specialty market segment, or go international; maturing geographical markets versus the emerging economies… these are all topics which, within FINAT and its member companies, the label industry is actively engaged in addressing. The prime task of FINAT, as the industry’s European association, is to help its members, who span the entire supply chain (from raw materials and label stock coating and lamination, to pressroom consumables and la-

bel converting) to define, and then activate, their future routes to success. Technology innovation Technology innovation is changing the face of the entire print industry; and as commercial print dwindles in the face of downloadable reading matter, packaging print is growing exponentially. It is the key area where the consumer relies on a product’s physical brand image to confirm its quality, reliability, and desirability. Narrow-web label converters, working with innovative new print substrates, inks, and varnishes, are today able to deliver a much broader spectrum of solutions to their brand-owning and retailer clients than just self-adhesive labels. Shrink and stretch sleeves and flexible paper and film pouches are good examples. This expanding capability also extends to the print processes they can offer. Today’s modular press-

es make it possible to use multiple “traditional” print processes – UV flexo, screen, foil blocking – in the one machine pass, as well as digital print for personalisation, barcoding, etc. What is more, the new-generation digital label presses deliver high-quality print results too; and today’s sophisticated digital pre-press solutions make design, proofing, and even product prototyping fast and easy, even if the client is thousands of miles away. Shortrun work and multi-ver-

sioning of generic brand labels are now firmly part of a label converter’s remit. There have never been so many options, and providing a knowledge base on using them creatively to the benefit of printers’ clients is a key activity within FINAT. Lean and green At a time when brand owners are concerned to keep costs as low as possible, optimise profits, and still present a “green” image to the consumer, lean manufacturing and sustainable practices (including downgauging of label face materials and release base, and the recycling of pro-

Italian Food & Beverage Technology - LXXII (2013) april -

which match those of the customers, is key. Setting the context

cess waste such as startup materials/inks/spent release liner) must also be central to the label converter’s activities. This is an arena where our industry has already seen much real achievement, and – taking into account all the elements of labelling, including transportation and inventory requirements, as well as labelling line setup and downtime issues – self-adhesive solutions can really offer a lean solution. Measuring the total applied cost (TAC) is a good way to prove the efficacy of self-adhesive label solutions. E-commerce has long been a key to the effective running of the relationship between label-stock supplier and label converter, and today’s “back office” at the label converter can be seamlessly integrated with the front end. Using today’s most up-to-date systems,

There are other significant matters on the label converter’s menu today. Perhaps most importantly, making the decision as to how to take the business forward in the early 21st century. The self-adhesive label industry has come a long way in its relatively short life; and it was small, entrepreneurial ‘start-up’ companies with a vision who, around 30 years ago, kick-started it. With a relatively low-cost print-room setup, they were still able to offer their customers enormous variety – particularly in terms of label shape, thanks to the exceptionally fine kiss-die-cutting results that could be achieved in the same machine pass in which the label was printed. The nature of the basic label-stock construction – a sandwich of printable face material backed by an adhesive layer and a release liner – has made it probably the most flexible and versatile labelling medium available. Not only are the constituents of the label-stock all variable, but its stability allows labels to be automatically applied accurately, quickly, and cleanly on simple label dispensing equipment.

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Where next? 30 years on, the founders of these businesses are reaching retirement, and the succession-planning process must begin. The “savoir faire” of young managers in what is a specialty converting industry is crucial – in terms of sound strategic business planning as well as in-depth familiarity of technologies. FINAT’s Young Managers’ Club was inaugurated in 2008 for just this purpose, a younger generation interested in taking on the reins is one solution, but there are other possibilities too. Specialisation is one route: there are successful label printing companies serving such specialist industries as pharmaceuticals and wines and spirits. Alternatively, companies can look to extend their reach from being a “local” supply base, to cross-border trading and, then, an international presence, achieved either independently or as a result of establishing partnerships and alliances with like-minded companies in other countries. Finally, of course, there are mergers and acquisitions – today an area where FINAT are seeing very strong activity. In this business environment, printers of packaging media other than labels (as well as ailing commercial printers) are strengthening

their positions with label printer buy-outs. The economies and improved profitability, which supply chain participants, can achieve by owning up- and down-stream companies in the labelling chain are very evident today. Major brand owners and retailers are also considering the possibility of owning their own label print shops. Providing essential back-up FINAT, working with its partner national European associations and the L9 – a recently-established group of nine regional label associations worldwide – is actively playing a key role in establishing a professional knowledge and information base that encompasses national, regional, and global legislation as well as technological training. FINAT is very appreciative of the work that its partner national label associations contribute to the mentoring of their label converter members in making the right decisions on future directions for their businesses. Like FINAT, the national associations also have a focus on increasing the visibility of self-adhesive labelling in two major, key end-user market sectors: food and beverage labelling, where wet-glue label-

ling still holds the majority share. Working together, the FINAT’s strong base of mutual-interest associations can provide a sound launchpad for the development of profitable, successful, business across all market segments – and the industry has already seen the emergence of strong global players.

self-adhesive labels, shrink and stretch sleeves, inmould labels… and now FINAT can learn about a product through scanning QR code on its packaging. But FINAT still have to be

able to pick the right product from the retail shelf – and only a physical label of some kind can enable us to do that. www.finat.com

More than 20 breweries have chosen Siapi technology

Sustainability Current concerns, globally, on the environment have led FINAT and its member companies to establish a strong focus on the management of the label industry’s waste stream, along with lobbying on the appropriate positioning of that waste stream in relation to the EU Packaging Waste Directive. This is a key ongoing initiative, which is already producing valuable results. Label, the future? Whatever is to come, the future will still need a label. The intrinsic function of a label is to identify the contents of a package. FINAT has come a long way from the handwritten “label” on a brown paper bag (probably the first example of direct print, a labelling method that still has currency today). FINAT developed wet-glue labels,

Siapi, leader in the stretch blow-molding market for PET containers from standard to large capacity formats, has obtained considerable experience with PET kegs – from 4 to 40 L – for the beer sector, which replaces the traditional steel kegs. This application is attracting a considerable amount of interest among both major international beer producers and microbreweries. It promises important developments for the future, in particular in European, East European and Russia-CIS markets, where there are currently over 20 installations and several new market tests are in progress which will lead to new plants in 2013. The technologies for increasing the barrier level for PET beer containers were developed over the last 10 years and involved different technologies. The market was highly respon-

sive to these innovations and as a result world consumption of barrier PET for beer increased significantly between 2007 and 2012. Beer is classified as a sensitive product, with one of the lowest levels of tolerance when in contact with oxygen. This has made it necessary to search for materials and substances that can optimally conserve the drink, guaranteeing a shelf life of at least 6 months, as well as strictly limiting the loss of CO2 as well as the entry of O2. Furthermore, the container must also protect against UV rays. The most urgent problem to solve was the selection of the most suitable barrier to protect against the entry of O2. Specific resins and blends can be used to obtain an excellent barrier effect: protecting the taste and freshness of sensitive food and beverages. Packaging made with PET

is lightweight, competitive in terms of costs, resistant and functional during transport and handling, and involves a considerable reduction in waste and pollution due to greenhouse gases. It also guarantees that the quality of the drink will be maintained, which is the first aspect to be noticed. Compared to those in metal, the PET beer kegs are lightweight, sterile, easy for handling and manipulation, less expensive and have a lower carbon footprint. Other advantages are the following: no washing and maintenance are needed, return transport and storage costs are eliminated, improved logistics efficiency reduces the carbon footprint and increases payload, lower material usage makes it more environmentally friendly. (Siapi - Via Ferrovia Nord 45 - 31020 San Vendemiano TV - Italy - Tel. +39 0438 4096 - Fax +39 0438 401016 email: info@siapi.it)

Italian Food & Beverage Technology - LXXII (2013) april -

PACKAGING TRENDS Drink containers and the impact of sustainability

There are many demands on beverages packaging. Apart from protecting the liquid content, these range from responsible sourcing of raw materials, proper product information, the right marketing appeal and eco-friendly disposal. Sustainability criteria play an important role. Just how all this can be combined will be showcased at Drinktec 2013, the world’s leading trade fair for the beverage and liquid food industry, which takes place at the Messe München exhibition center from September 16 to 20, 2013.

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Technology meets marketing Packaging is about much more than simply the material from which it is made. It also transports emotional messages to the end consumer. An ideal packaging has to be attractive and informative, and it has to be able to carry the desired brand messages. There are many ways of achieving this: through the printing, printfinishing and even choice of unusual shapes – modern technology is making many things possible and giving marketeers a huge range of options for implementing creative ide-

as. And because the packaging has such a critical role to play in the consumer’s decision to purchase or not, then much depends on the dialog between the technical people and the marketing professionals. Drinktec 2013 has set itself the goal of promoting and facilitating that dialog. Petra Westphal, Messe München’s Exhibition Group Director with responsibility for Drinktec, explains just how this is to work: “For networking, dialog and the exchange of ideas, we are setting up the Innovation Flow Lounge at the West Entrance at Drinktec 2013. Its mot-

to is: ‘Technology meets Marketing’. But we are not simply leaving that dialog between technicians and marketeers to chance – instead we are providing a structured forum in which this can happen. Among the many events, for example, are chaired panel discussions. In the future it will be even more important for technology experts and product developers to develop a feeling for the needs of marketing – and vice versa.” “Focus on Packaging and Marketing” is the title of a forum event on Thursday afternoon (September 19) in Hall A2. This promises to be an unmissable event for all Drinktec visitors who are involved in any way with innovative packaging materials.

Rising trend: QR codes A key trend that is becoming ever more important in this context is the digitalization of marke-

ting communication. QR codes on packaging are spreading rapidly. In autumn, Drinktec will also be the place for visitors to find out about these new techniques and technologies. One of these visitors is Uwe Stoffels, Spokesman for BCME Deutschland and, since 2001, Manager Marketing Communications at Ball Packaging Europe – he has high hopes of Drinktec: “As the leading international trade show for the beverages industry, Drinktec is a must for us and the ideal platform for talking with experts from the sector. We are looking forward to picking up some new and exciting ideas this year in September.” And indeed there will be plenty of inspiration at Drinktec 2013 for all the trade visitors.

Renaissance of glass  The dominant trends in packaging at Drinktec 2013 are intel-

ligent product protection, consumer convenience and resourceefficient technology, the latter of course including recycling. For Dr. Johann Overath, Principal Managing Director of the Bundesverband Glasindustrie e.V. (Federal Association of the German Glass Industry), Drinktec is just the right forum for verifying these requirements: “Glass packaging has always been a part of the beverages market. For wine, sparkling wine, beer and spirits, almost exclusively glass bottles are used. For this reason Drinktec, too, is very important for us, because the customers of the glass-container industry come to this forum.” In the view of Dr. Johann Overath there are currently two main trends in glass packaging: “On the one hand there is increasing public focus on sustainability. And on the other, in particular as regards mineral water, we are seeing a real renaissance in glass. And in trend

Italian Food & Beverage Technology - LXXII (2013) april -

beverages, too, we are seeing glass bottles being used for new and innovative drinks.”

Popularity of cans on the up again Glass is 100% recyclable, and so, too, are beverage cans. In Germany, we are seeing a return to the use of cans as containers for beverages. Since the introduction of deposits on disposable containers in 2003, beverage-can sales have only now broken back through the billion barrier. In 2011 sales of this type of can were at over 1.1 billion, a rise of around 19% or 175 million, over the previous year. Even back in 2006 the three biggest beverage can manufacturers – Europe’s Ball Packaging Europe, Rexam Beverage Can Europe & Asia and Crown Bevcan Europe & Middle East – were seeing an upwards trend. These companies are members of BCME, Beverage Can Makers Europe, and all of them will be at the next Drinktec. For Welf Jung, Spokesman for BCME Deutschland and, since 2007, Sales and Marketing Director Germany at Rexam Beverage Can Europe, the advantages for cans lie in their variety of formats and designs, the ideal product protection they offer and in terms of convenience and recycling: “Increasing mobility, the global battle against food wastage and a rising awareness of sustainability are trends in society and good reasons why people are choosing the beverages can. New segments where cans are currently making good ground include health drinks with sensitive ingredients and wines. With the latter in particular the

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can is the key to reaching a young, mobile target group.”

Glow-in-the-dark cans in the shape of an orange... Manufacturers are currently working on functional improvements to cans, in terms of better convenience and reduced material consumption. They are also trying out innovative new looks and even a new feel for cans. One example is the development of thermochromic beverages cans, which change colour as they cool down. Another idea is for fluorescent cans that glow in UV light, for use in particular in discotheques and clubs. Tactile cans feel different because of their raised surface designs and they also have visual appeal. All-round modeling, for example, can be used to suggest to the consumer, both visually and through touch, that he is holding an orange, for example. Consumers at the moment particularly like slim cans, and in 2013 a self-cooling can is being launched, on the market in time for Drinktec 2013, which in September offers an ideal opportunity for finding out about all the latest developments in the technology and design of packaging.”

PET continues to gain ground Glass and metal are well established, well researched packaging materials. With the tremendous global success of PET bottles, themes like barrier effect have emerged. Much innovative research is being carried out to develop ever more effective barrier layers. This is an im-

portant theme, because PET is becoming more and more popular. Of around 785 billion liters of filled beverages in 2010, worldwide around 35% were filled into PET containers, according to PETnology Europe. That made PET the No. 1 packaging material in the segment of non-carbonated water and it is increasingly being used in the filling of alcoholic drinks like beer, wine and spirits. By 2014, according to the forecasts, PET containers will account for a market share of 43%, beating cans as a packaging material for non- alcoholic beverage refreshments into second place. PET containers for the traditional beverage of beer Even the beer keg market is now opening up to the use of PET. With the general tendency towards smaller and lighter-weight pack sizes and the increasing problem of theft of the traditional stainless-steel kegs (because of its valuable raw material), lightweight disposable beer barrels are now attractive. Recently the first PET can also came out on the market, but at this stage it is only available for aerosols. Perhaps the PET can will already have made its mark on the beverages market in time for Drinktec 2013? Another world ’s first is a cardboard can in which for the first time carbonated beverages can be filled into cardboard material. Cellulose-based packaging for non-carbonated drinks has been on the market for some time, but this is a brand new development for carbonated beverages. www.drinktec.de

US demand for caps and closures

The new study from The Freedonia Group â&#x20AC;&#x153;Caps & Closuresâ&#x20AC;? presents the trends of caps and closures. US demand for caps and closures is projected to increase 4.4% annually to $10.4 billion in 2016, reaching 280 billion units. Gains will be supported by material price increases and greater use of valueadded dispensing and child-resistant closures (CRCs). Unit advances will be driven by the continued popularity of single-serving containers, especially in the beverage market; further inroads by plastic containers into closureless containers such as metal cans; and the use of closures on other container types such as gable-top cartons, aseptic cartons, and stand-up pouches. Preventing faster growth will be the maturity of several large beverage applications and competition from closureless packaging options, such as aluminum beverage cans, peelable lidding, most stand-up pouches, and blister packs.

Plastic caps and closures, by far the leading closure material type with 79% of unit demand in 2011, will post above average unit and value increases through 2016 based on the significance of plastic containers and the expanded use of plastic closures on other container types. Gains will be supported by the long-term shift in the consumer packaging mix away from glass and metal containers to plastic alternatives, as plastic containers tend to employ plastic closures. Plastic cap and closure demand is forecast to climb 4.7% per year to $8.4 billion in 2016, with unit demand nearly 225 billion. Decelerated value growth will be based on a moderation in resin price increases and further light-weighting of closures for sustainability and to reduce costs. Nonetheless, prospects will be aided by growing demand for dispensing closures, which are generally more expensive than standard types and favored by consumers for their convenience and ease of use.

Metal cap and closure demand is expected to increase 1.5% per year to $1 billion in 2016, though units will continue to decline as a result of losses to plastic closures and a resurgent market for aluminum cans in the beer market. Demand for aluminum roll-on closures will be aided by growing use of these caps in wine packaging. Among other closure types, elastomer and rubber stopper demand will register healthy gains, driven by the continuing commercialization of injectable biotechnologybased drugs and the increased preference for stoppers made from higher value synthetic rubber and thermoplastic elastomers. Though cork demand will increase marginally in unit terms, this performance will actually represent an improvement following declines caused by competition from synthetic corks and metal caps in the wine market. www.freedoniagroup.com

Cap and closure demand in million dollars (The Freedonia Group). % Annual growth

Item

2006

2011 8,375

2016 2006-2011 2011-2016

Cap & Closure Demand

6,493

Plastic

5,080 6,660 8,385 5.6

10,400

5.2

4.4 4.7

Metal

825

940

1,015 2.6

1.5

Other

588

775

1,000 5.7

5.2

Italian Food & Beverage Technology - LXXII (2013) april -

PRODUCT TRENDS Soft drinks in 2013: Growth to continue as demand diversifies

2012 was the third consecutive year of global value growth for soft drinks. While many tie this growth to recovery from the global economic recession, the plethora of choice available to consumers – in both emerging and developed

markets alike – continues to dictate the taste and function of today’s beverages. As global manufacturers move into 2013 and beyond, understanding how to navigate the sea of consumer options will determine their success.

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Local palates influence consumer choice The growth global volume is driven in large part by consumers in developing Countries. As consumer spending power in these markets continues to

grow, many of them move from unpackaged beverages such as water, lemonade or fresh juices to packaged drinks. In the past, choosing megabrands like Coca-Cola or Pepsi meant joining a global culture. But, manufacturers are learning that today’s consumers are starting to make choices based on regional taste instead of just global identity. Consumers in China, for instance, are now able to choose from, not only Coke and Pepsi, but Hangzhou Wahaha’s Future Cola, or Master Kong’s Iced Tea, or Jiaduobao (a canned, ready-todrink herbal tea that sold almost 1.4 billion litres in 2012 compared to 2.5 billion for Coca-Cola). The proliferation of local brands and familiar flavours in developing Countries is a trend that global manufacturers cannot ignore. Whether

it is kvass based drinks in Eastern Europe, guarana carbonates in Latin America, or lemon-lime drinks in India, large companies are realising the potential of beverages similar to the unpackaged varieties that epitomise local culture. The result is a diverse portfolio of soft drinks. The Coca-Cola Company, in particular, realised the potential in 2008, when examining the company’s performance in Russia. Competitor Ochakovo MPBK ZAO quickly took market share from Coca-Cola due to the popularity of their Kvas Ochakovo, a kvass packaged beverage popular with many Russians. In response, Coca-Cola developed Kruzhka i Bochka, their own take on kvass. Though still nascent, the product grew every year and reached almost 40 million litres sold in 2012. Add this to the 1 billion litre performance of their flagship Coca-Cola brand and the company remains entrenched as the leader of carbonate sales in Russia. Global brands and marketing campaigns still have tremendous value but tapping into local cultures with sub-brands allows conglomerates to compete with local manufacturers. As these developing markets are the key growth areas for soft drin-

ks, expect 2013 and beyond to see manufacturers acquire or formulate beverages more familiar to local taste.

Developed markets: niche is nice As new players enter the field, the brands must become more distinct. In the past, manufacturers met consumer demand of “what can my beverage do for me” by introducing functionality. Now, beverages are standing out by speaking toward consumer lifestyles, answering the question “what does this beverage say about me”. Mass appeal, while still valuable and profitable for large companies, is being spurned by strategies that target specific individuals or groups: gen-

der specific beverages are now commonplace; regional marketing is now part of the norm; and drinks that reflect specific popular cultures and lifestyles are seeking distribution. For example, 2011’s Dr Pepper Ten featured a unique formulation paired with an exclusionary market strategy. The diet soda’s blend of high fructose corn syrup and artificial sweeteners created a drink that was low in calories (10 per 12 ounces) yet still had a texture and taste closer resembling the full flavoured variety. But, most interesting of all, the marketing campaign focused exclusively on men with its gun-metal grey colour scheme and controversial tagline of “it’s not for women.” This concept of “drink as identity” has carried

over into Dr Pepper’s most recent ad campaign, which focuses on consumers’ identity. The 2013 launch of “/1” or “one of one” centres on the concept that “each one is unique” and spotlights both celebrity and everyday people for their individuality. Many new product launches take a similar stance to this “individual consumer” approach. Whether it is gender specific as in the case of Dr Pepper 10 and HER energy drinks, or lifestyle focused with Greater Than’s coconut water sports drink that targets athletes seeking natural hydration, niche positioning will continue to be an important marketing tool for the future. The ability to sell a story along with a beverage to an individual, as opposed to a group, will be the key to connecting with consumers seeking a match.

Natural vs Artificial While sales in categories such as sports and energy drinks have skyrocketed due to their added functionality, high calorie, high sugar full flavoured carbonates have struggled. Low calorie sodas appeared as an alternative, but the aftertaste of artificial sweet-

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eners left many consumers wanting. In response, manufacturers reformulated their blend of sweeteners, including mid-calorie offerings. Yet differing consumer perceptions on health, in particular natural vs artificial, will continue to take their toll on diet soda. Diet cola carbonates, in particular, are expected to see a 30% global volume decline between 2012 and 2017. This battle of health perception will continue to rage in the coming years. Many consumers are still calorie conscious, avoiding sugary drinks that lead to weight gain, even when offered in healthy blends such as 100% fruit juices. On the other hand, many seek natural products and view the artificial sweeteners of diet soft drinks as anathema. A compromise may come from 100% fruit and vegetable juice blends, a category that performed poorly in the past. Although high price points and high calories deterred many, the use of vegetable juices as part of these blends can lower calories while still allowing for natural ingredients. Should new technologies and increased competition lower prices, 100% fruit and vegetable juice blends could grow over the next five years.

Beverage police Meanwhile, many governments took action against carbonates and energy drinks for perceived unhealthy attributes. 2012 opened with the passing of a soda tax in France and 2013 began with Canada restricting the amount of caffeine permitted in energy drinks. Energy drinks, in particular, have come under fire. While the category is still one of the fastest growing in the world, the recent teen deaths linked to energy drinks have caused many nations to investigate the beverage. In Messico, the sale of the energy drinks combined with alcohol was outlawed in 2011, while in 2012 a law passed making it unlawful for anyone under the age of 18 to purchase the drink. Similarly, studies done in Canada following the death of three male teenagers led to the Country capping caffeine content at 180 mg per 8-ounce serving in early 2013. The late 2012 death of a 14 year old girl in the US, who suffered a heart attack after drinking two energy drinks, has caused some Congressmen to call on the FDA to examine potential health risks. Such concerns are echoed across the globe with governments from the United

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Kingdom to India all taking a closer look at the drink’s impact on health. Obesity has also been a large concern for lawmakers. France successfully taxed sugary soft drink manufacturers a year after Hungary imposed a similar tax. And while the federal government in the US has yet to impose similar legislation, municipalities have acted, led by New York City’s ban of the sale of sugar-sweetened drinks in cups larger than 16 ounces at restaurants, theatres, and sports arenas. While the efficacy of these laws is still in question, there is little doubt that high sugar and high-caffeine drinks are within the crosshairs of officials. But consumer demand of energy drinks still remains high. And carbonates, while declining, still represent the backbone of the soft drinks. Moving forward, manufacturers of these beverages must continue to address their market strategy and formulations. While energy drinks have flourished as the “bad boys” of the soft drink industry, regulations will require a change in image if manufacturers want to maintain growth. Red Bull’s dissociation from alcoholic drinks, despite historic

success with the pairing, has been an initiative for years now. Monster and Rockstar have incorporated new low calorie or natural ingredient formulations. And Starbucks introduced a natural energy drink using green coffee bean extract. Carbonates are continuing to experiment with different blends of sweeteners and offering 100 calorie serving sizes. But if these drinks are to weather this wave of governmental inquiry, changes must continue. All these trends, 1) increased interest in local flavours and customs for emerging nations; 2) increased emphasis on functionality and identity for developed nations; and 3) increased scrutiny as to the health and wellness of beverages on behalf of consumers and governments, underscore the perils of navigating a fragmented market. As such, manufacturers must pay even closer attention to the regions and customs of the nations where their product is sold. This in turn will lead to an even more fragmented market moving forward, although global parents will still dominate based on the ability to offer many sub-brands. Jonas Feliciano www.euromonitor.com

+ NEWS = + INFORMATION IF YOU WANT TO KEEP UP TO DATE ON FOOD WORLD NEWS, LOOK AT THE NEW PORTAL

www.foodexecutive.com

MARKETING REPORTS Global beverage outlook to 2018

Canadeanâ&#x20AC;&#x2122;s provisional estimates for 2012 indicate that global commercial beverage growth was on a par with that in 2011 in an environment still rocked by global financial fragility, and political instability in some regions. Hikes in commodity costs put further pressures on producer margins, whilst tax and VAT increases inevitably impacted on retail prices in many key markets. All regions registered positive performance, with the exception of the West Europe where the depth of the Eu-

rozone crisis, in several major markets, was further exacerbated by the effects of the unfavourable summer weather conditions on soft drinks and beer consumption. Asiaâ&#x20AC;&#x2122;s contribution continued to gather pace, representing in soft drinks alone some 30% of global incremental consumption. Increasing white collar consumer affluence however is fuelling the uptake of spirits in China and India. Within the wine market, China is again the one to watch, as demand continues to escalate and expand into rural provinces.

Global commercial beverage growth by region and category, 2013-18F (CAGR) (Canadean).

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Canadean 2013 global market incremental volume prediction highlights clearly the shift in the beverage landscape over the decade, and the heavy toll of the Eurozone crisis on European Countries in recent years. Of the top ten major volume growth markets in 2013, five are from Asia (China, India, Indonesia, Pakistan, and Thailand) and two from Latin American (Brazil and Mexico). Over 50% of global incremental volume in 2013 is forecast to emanate from the five Asia Countries. Included within the top ten are the USA, South Africa and Saudi Arabia, driven primarily by gains in soft drinks. At the other end of the scale, the heaviest losses are forecast to be borne by the four most economically stricken European Countries (Italy, Spain, Greece, and Portugal). In all four cases, soft drinks will see the highest contraction in volume. Canadean long-term forecasts indicate that whilst global commercial bevera-

ges gains will continue to ride around the 4% mark, the momentum in the migration in volume growth to emerging markets will gear up. By 2018 Asia is forecast to represent close to 50% of total beverage consumption, representing an increase of ten percentage points over the last decade. Some 40% of the worldâ&#x20AC;&#x2122;s soft drinks and beer respectively, and nearly 80% of spirits will be consumed in Asia by 2018. Major producers will be focusing on harnessing the as yet untapped opportunities offered by lower income and rural areas in emerging markets, exploiting local flavours and preferences and investing in new sub-brands. In a world fraught with economic instabilities and increasing raw material supply issues, strategic sourcing of raw materials along with investment by producers in innovation will be vital in supporting global beverage consumption growth going forwards. www.canadean.com

Malt drink market grows in Nigeria According to Canadean research, in Nigeria malta drinks account for just shy of one-fifth of total carbonates volumes. It is the third most popular flavour ahead of lemon-lime, making it a key part of the carbonates category in the African Country. Malta is a non-alcoholic beverage produced by brewers in a process under which wort is brewed before caramel is added to provide the characteristic brown colour. Vitamins are then added, before carbon dioxide is injected and then the final process is pasteurization. Guinness Malta (Diageo) and Maltina (Heineken) are the major brands; Guinness Malta was first produced in Nigeria in 1990, whilst Maltina has an even longer heri-

tage. Both products are well established in the market with a widespread following aided by strong marketing of their locally sourced ingredients. The third largest brand is Amstel (Heineken), which has a slightly smaller presence, but is popular as a premium low sugar malt drink. Guinness Malta and Amstel have both grown consistently over the last few years, whereas Maltina took a stumble in 2009 but has since been back on the growth track. Guinness Malta also launched a low sugar version in 2012 to fit in with the health-consciousness trend. According to Canadean, Nigeria is the third largest malta market ranking behind Venezuela and Colombia. In Venezuela malta is a popular children’s beverage regularly found in school lunch boxes as a healthy energy source; likewise in Colombia it is the healthiness of malta compared to “mainstream” carbonates that is the product’s main attraction; in Nigeria malta is additionally used as a substitute for alcohol and is regularly found amongst the drinks provided at social gatherings. Malta is very much a part

of the Nigerian culture and commands big sponsorship contracts. For instance Arsenal Football Club in 2012 chose Guinness Malta to be the official malt drink of the club in Nigeria for the next three years and Amstel brand has strong connections with Nollywood. Flavoured malt-based drinks are also available on the market. These differ from malta in that they are unfermented non-alcoholic carbonates containing malt, sugar, malted barley and flavouring. There is only one malt-based drink on the market at present that is substantial enough to calculate volume, Heineken’s Fayrouz. Having only entered the market in 2006, its volumes have steadily grown but it has not reached the height of malta drinks. Fayrouz is popular in Middle Eastern Countries as an alternative to alcohol, with its golden colour and foamy head it shares a similar look.

Unlike malta where the predominant flavour is malt, Fayrouz comes in two flavours (pear and pineapple) both of which at present are exclusive to the brand in Nigeria. The brand targeting young adults is very much aimed at being the adult soft drink alternative to alcohol. Malta producers are big players in the carbonates market; the reach of Diageo and Heineken is vital in the success of malt drinks. Heineken currently heads up both the malta and malt-based drinks markets thanks to its ownership of the Maltina, Amstel, and Fayrouz brands. www.canadean.com

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Mid-calorie carbonates: both choice and confusion “Product development tends to be led from there, although the very concentrated nature of the market, with the top three players accounting for 90% of sales, has served to limit innovation in some instances”. “This has also tended to stifle the development of new players and brands”. These are the words of Lu Ann Williams, Research Manager at Innova Market Insights, to present the US carbonated soft drinks market. Interest in low calorie and reduced sugar lines is now well established and products using this type of claim accounted for 17.5% of global carbonate launches in 2012. This percentage rises to nearer a quarter in the US and Western Europe and falls to about 11% in Asia. A more recent trend aimed at regenerating interest in a mature and generally static market is that of mid-calorie products, positioned as a halfway house between the taste of full-sugar products and the health benefits of sugar-free options.   The concept is being trialed in the US, with activity led by PepsiCo’s Pepsi Next cola, with 60% fewer calories than regular Pepsi and

sweetened with a blend of high fructose corn syrup (HFCS), aspartame, acesulfame-K, and sucralose. It was launched nationally in the US in April 2012, following testing. The brand was also launched in Australia in 2012, but interestingly using a formulation with stevia for 30% sugar reduction, rather than the 60% reduction in the US version achieved with a variety of sweeteners.   Back in the US, carbonates market leader Coca-Cola also developed and tested its own mid-calorie carbonates range through 2012 using the Select subbrand for Fanta and Sprite products. These featured natural sweeteners, including sugar, stevia and erythritol, to give a drink with 50% of the calories of standard lines.   Number three player in the US, Dr Pepper Snapple, has also been developing its Dr Pepper Ten concept, a ten-calorie carbonate with “macho marketing” targeted at 25-34 year-old men and aimed at ditching the diet image. It was launched in the autumn of 2011 and was followed by the launch of 7 Up Ten, A&W Ten, Sunkist Ten, Canada Dry Ten and RC Ten in January

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2013. All feature both caloric and non-caloric sweeteners – HFCS, aspartame and acesulfame-K. With ten calories, they are neither traditional diet soft drinks nor even really midcalorie offerings, but fall somewhere in between. Despite the early indications of interest in these new concepts, Williams warns that there is some

concern about the potential for mid-calorie carbonates. “They may not have widespread consumer appeal, may confuse consumers with a raft of different calorie levels, sweeteners and positionings and may, in any case, cannibalize sales of existing full and low calorie lines,” she concludes. www.innovadatabase.com

North America feels the squeeze North America towers above the rest of the world in terms of juice consumption, being responsible for over a third of global volumes. However, the market is fighting hard to grow and is losing share within the region’s overall soft drinks arena. Today, the juice category is well down on ten years ago and per capita consumption is continually contracting. A decade ago volumes ea-

sily exceeded ten billion litres but currently they are struggling to maintain a level of eight billion litres. On the one hand juice meets growing health and nutritional needs, but at the same time consumers are worried about its calorie and sugar content, and are often further deterred by the product’s acidity. The category also faces the issue of fluctuating concentrate supplies and ri-

sing prices thereby increasing the attractiveness of nectars and other cheaper drinks. In North America, over half of all juice volumes continue to be chilled, but the contribution made by this segment is tending to slowly shrink over time. Chilled products are often perceived as providing better quality, but also come with a higher price tag. This had impacted unfavourably in these tough economic times and allowed cheaper ambient juices to steal some share. Despite its inconvenience factor, frozen juice has also shown signs of increased popularity within budget conscious households. Some consumers are also switching from more expensive single juice flavours to lower cost juice blends. But, according to Canadean, the leading authority on the international beverage industry, oran-

ge, followed by apple, remain as the most popular choices across the region. The substantial increases in consumer prices for orange juice may have dented demand but they have failed to knock it from its leading flavour position. Despite the adventurous palate of the modern day consumer, almost half of category volume remains as orange juice with apple responsible for an additional15-20% of volumes. As might be expected, Private Label products have tended to attract increasing attention as family budgets have come under closer scrutiny. Having dipped below 17% of category volumes in more affluent times, according to Canadean research, their share has subsequently crept back up. Private Label juices are no longer blandly packed, limited range offerings of perceived inferior quality. Leading retailers now

provide diverse flavours of “freshly squeezed”, “high fibre’’ and even organic products presented in a plethora of eye-catching cartons and bottles. However, there is now evidence to suggest that consumers appear to be turning away from Private Label juices in favour of cheaper nectars and still drinks. Indeed, some consumers seem unable to make a distinction between pure juice and products with lower juice content. From a retailer point of view, juice ba-

sed drinks also provide greater opportunities for longterm profitability. In recent years the North American juice category has suffered, on the one hand by consumers trading down, and on the other by a reduction in investment, both brought on by the global recession. Cost pressures are predicted to ease as commodity prices diminish, but, according to Canadean, future market prospects do not appear promising. www.canadean.com

The power of beverage branding in a disposable age The global soft drinks market is provided by a rich profusion of packaging choices to satisfy all manner of consumer groups. It is not just the available range of packaging materials that is extensive but also container shapes and sizes. Yet, in an era of growing environmental concern, it seems that more and more of these packages are, surprisingly, becoming one trip throwaways. For some pack options, such as board cartons and metal cans, disposal after a single use is the only practical solution. But this is not the case for glass and PET bottles,

both of which can, realistically, be re-used. In the USA, before World War II, nearly all soft drinks were sold in refillable glass bottles, which were used as many as fifty times. But, the volume share of such containers in the US soft drinks market has declined from 100% in1940 to less than 1% in 2000 and this contribution has not risen subsequently. Refillable glass is still employed elsewhere in the world, particularly Asia, Latin America and Western Europe, but total volumes are barely increasing whilst the post recessionary soft drinks market is still mana-

Italian Food & Beverage Technology - LXXII (2013) april -

ging to expand by between 3-5% per annum, according to Canadean. Much of the movement away from refillable glass and, indeed refillable containers in general, has to do with the rise of the PET bottle, patented in 1973. In the four subsequent decades the plastic has succeeded in reshaping the entire soft drinks landscape. It is greatly favoured by soft drinks producers, especially in respect of carbonates and packaged water which, when combined, represent almost 70% of the global soft drinks market on a litre basis. The plastic is versatile, resilient, offers good product clarity, and provides consumer convenience plus excellent potential for brand differentiation. Refillable PET bottles are available but, like their glass counterparts, their application is somewhat limited geographically. In many countries non-refillable PET bottles do not even exist, but they do have a

high occurrence in Central America, for example. This is primarily thanks to their application in the Mexican carbonates category; but refillable PET bottles still outsell their oneway counterparts here and are growing at a faster pace. Despite environmental concerns, Norway is the only country where refillable PET actually holds a stronger position than nonrefillable PET. There are a number of reasons why refillable packaging is fading, including the economic cost of setting up and maintaining refillable systems, as well as retailer reluctance in supporting the concept. Then there is the potential problem of bottle contamination due to earlier consumer misuse, brand image issues caused by scuffing, blemishes and general wear and tear together with the fact that oneway bottles present greater flexibility in respect of changing pack design. Instead, producers have

Refillable glass/PET share by continent (Canadean).

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followed an environmentally friendly road by reducing the thickness of their plastic, thereby lowering demands on natural resources, or by the introduction of more bio-degradable bottles, such as the PlantBottle launched

by Coca-Cola in 2009. The race is now on to commercialize a fully biodegradable plastic bottle. Meanwhile, the role of the refillable PET and glass bottle has become largely redundant in this disposable age. www.canadean.com

Flavour & fragrance demand to exceed $26 billion in 2016 What about the future world demand of the flavours and fragrances? The Freedonia Group presents the new study â&#x20AC;&#x153;World flavours & Fragrancesâ&#x20AC;?. The flavour and fragrance demand includes demand for flavour and fragrance blends, essential oils and natural extracts, and aroma chemicals. For these products the data is an expected increase by 4.4% per annum to $26.5 billion in 2016. Across all markets, increasing consumer interest in natural products will drive the value of demand upwards, as these flavour and fragrance ingredients tend to be more expensive. Rising production of processed foods, due in large part to growth in incomes in developing Countries, will bolster flavour consumption given that processed foods require the use

of more flavour to maintain good taste. Growing affluence in emerging economies will also benefit demand in the toiletry and cleaner market, as more individuals will be able to afford these fragrance-containing goods. Going forward, the most robust gains in demand for flavours and fragrances will be realized in the developing economies of the Asia/Pacific region, Central and South America, and the Africa/Mideast region. Eastern Europe will exhibit growth in line with the global average but still significantly faster than developed areas; China and India will exhibit particularly rapid advances, boosting consumption of flavours and fragrances in the Asia/Pacific region. As developing regions continue to capture an increasing share of the global market,

World flavour and fragrance demand in million dollars (The Freedonia Group). % Annual growth

Item World flavour and fragrance demand North America Western Europe Asia/Pacific Central & South America Eastern Europe Africa/Mideast

leading flavour and fragrance producers will continue to make investments in these areas. Though the fastest growth will be experienced in developing Countries, industrialized

2006

2011

2016

17,860 5,515 5,125 4,600 985 790 845

21,310 6,560 5,465 5,940 1,305 920 1,120

26,470 7,950 6,415 7,820 1,710 1,135 1,440

Countries will continue to account for the majority of demand, with the US alone accounting for 26% of total demand in 2016. Other Countries with a significant share of the market include

2006-2011 2011-2016 3.6 3.5 1.3 5.2 5.8 3.1 5.8

4.4 3.9 3.3 5.7 5.6 4.3 5.2

Japan, China, France, Germany, and India. Support for the largest market, food and beverages, will arise from growing urbanization, rising incomes, and increasing inte-

rest in Western foods and lifestyle. These trends will lead to an increased output of processed and convenience foods. Furthermore, developing regions will see the fastest advances in the consumption of carbonated beverages, one of the leading outlets for flavours. In the toiletry and cleaner market, fragrance demand will also realize healthy advances as production of toiletries and cleaners rises with personal consumption expenditures in emerging economies. www.freedoniagroup.com

Nature is

a perfect machine. fieramilanocity Milan, Italy

26/27/28 November 2013

When technology nurtures innovation it grows new business opportunities. Fruitech Innovation puts the spotlight on technology for every step of the fruit and vegetable supply chain: post-harvest, logistics, processing, packaging, preservation, distribution. A one-of-a-kind showcase. From November 26th to 28th 2013 technology manufacturers gather at fieramilanocity to explore new market trends and meet professional visitors. Don’t miss this chance, turn your business into a perfect machine.

Organized by: Ipack-Ima spa - Corso Sempione, 4 20154 Milan - Italy tel +39 023191091 email: ipackima@ipackima.it

www.fruitech.it

Italian Food & Beverage Technology - LXXII (2013) april -

COMPANY PROFILES Beverage world hosted at Sacmi

An audience of international operators arriving from 21 Countries and 4 continents attended the presentation of the latest “creation” by Sacmi Labelling: the new modular Formsleeve+ labelling machine. The new Formsleeve+ labelling machine is more versatile and its outstanding efficiency allows the costs of plastic material to be reduced by up to 20%. A great opportunity to pre-

view a live demonstration of the Sacmi made technological jewel at work, thanks to a guided tour that allowed specially selected visitors to enter the group’s R&D lab, where the latest prototypes are developed and tested. This all took place naturally after a welcome presentation by Vezio Bernardi, the General Manager of the Beverage division, who spoke about the Sacmi Group, a company which is almost

Sacmi headquarter at Imola.

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a century old with 4,000 employees in five continents and an annual turnover of more than 1.2 billion Euro. It can boast a growth over the last three years – as far as employees and turnover are concerned – “mostly thanks to the performance of the group’s packaging division”, underlined Bernardi that has contributed 320 million Euro to the overall turnover and has almost 1,050 employees and includes metal and plastic closure-making machines, containers and complete bottling lines. Already world market leader in the ceramic machinery industry, Sacmi has in fact significantly contributed, with in-depth product and process innovations, to the development of avant-garde solutions for the beverage industry, establishing itself today as the only company in the world capable of offering not only compet-

itive “stand alone” solutions but also and above all integrated lines, from raw materials to bottles, from filling to labelling up to quality control. The Formsleeve+ machine was the star of the open house dedicated to its presentation during which visitors were able to admire the labelling machine in action. The Formsleeve+ is a true revolution in the world of labelling capable of guaranteeing a reduction in the costs of plastic material by up to 20%, increasing productivity, reaching 20,000 labels per roll along with the labelling speed reaching up to 50,000 BPH. The modular labelling machine allows sleeves to be produced and applied from MDO (machine direction orientation) rolls of film. During the process, the sleeve is sealed with a laser source controlled by means of a high-speed scanner. A tunnel placed at the labelling machine

Formsleeve+ labelling machine.

outlet completes the heatshrink process. Among other things, supreme quality combined with remarkable savings are guaranteed by the integration between the label production and the labelling process. While flexibility, with regards to the various types of materials handled and production requirements is made possible by the Roll Fed technology, without – thanks to the use of the laser – producing any toxic gas during the process capable of contaminating the product or work environment. The Formsleeve+ represents the best solution currently available on the market, as John Pasqua, Labelling division sales director, explained. This machine has been developed after a careful analysis by Sacmi regarding the market, workplace safety and the

client requirements concerning the type of product. A second demonstration of the Formsleeve+ machine was held in the afternoon, which, in place of the laser, used a completely natural liquid substance that never comes into contact with the bottles. This innovative solution will be presented to international operators at the Drinktec trade fair in Munich this autumn. Not only labelling, however, for a day which focused on the advantages compression technology offers – the basis of CCM machines – with which Sacmi has greatly innovated its closing sector. There was also the IPS, the brand new injection system for producing PET preforms, available on the market since last year and capable of winning the confidence of buyers thanks to its flex-

ibility, quick changeover, excellent cycle times, and outstanding energy savings. Completing the picture, Sacmi makes filling systems – focusing particularly on the new Big-Combo solution that has already drawn the attention of the most important international market players – and machines for the production of PET bottles, with all the new range of improved SBF blowers, which has allowed Sacmi to become a leader in this sector as well. Also offering up to end-ofline solutions and bag-inbox filling and packaging units, the best solutions currently available on the market designed especially for oils, wines and other high-quality food products requiring systems capable of protecting product integrity and organoleptic properties.

All Sacmi solutions are equipped with vision systems, incorporated in the line or stand alone to assure accurate quality control of the finished product. The open house day ended with a visit to the Sacmi facility, where visitors had a chance to see several machines actually running. An appetizing opportunity for the visitors, in particular those from abroad, to “get a full dose” of Sacmi made innovations, a company with roots spanning back to 1919 and yet still capable of projecting itself into the future with continuous product and process innovations in all the industry sectors it operates in. (Sacmi Imola - Via Selice Provinciale 17/A - 40026 Imola - BO - Italy - Tel. +39 0542 607111 - Fax +39 0542 642354 - email: sacmi@sacmi.it)

Formsleeve+ plant during the live demonstration.

Italian Food & Beverage Technology - LXXII (2013) april -

NEWS AND TECHNOLOGY FoodExecutive.com: information and interactivity all-in-one Taking its first steps, is the improved and expanded version of FoodExecutive.com, the portal for the food industry suppliers of our publishing company, which today is enriched with informative and interactive contents. Becom-

ing “social” in order to be, more and more, an instrument providing updates in real time and of comparison for the operators of the food and beverage world. With a database containing more than 7,000 companies, it is no longer only

a search engine visited by professional operators from the sector looking for national suppliers, subdivided according to the category, product or geographic distribution, but also a source of up-to-the-minute information on products, ingredients, fairs, conventions, companies, machinery, markets, legislation and much, much more, to consult with a simple click. It is a window which opens onto the world of food, a virtual container which is visited frequently and has a high visibility. All this is offered in Italian and English in order to reach users all over the world. News is inserted daily, which can then be gone

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into and read in a more complete form in our magazines, or flash on the latest news, to offer food for thought and tools for receiving updates for those who wish to be “in the know”. The great added value to the new FoodExecutive.com is the interactivity that it offers: the internauts have the opportunity to comment the news, assess them and interact with the other readers, in a virtual space of participation and comparison. Down the side there is a list of the fairs where our publishing company is present, with multimedia links to access the reference websites. Then, top right, is a practical access to the Chiriotti Editori web-

site to explore the world and services we offer: from the magazines that can be browsed through to the database of the articles published, from the media kit to the contacts and the guide for the authors.

Also of importance, is the opportunity of visibility and promotion for the companies, which as well as the possibility to appear in the banners at the top of the page, can insert products, photos, clips and

various information in the “Corner” box which is dedicated to them. A world worth discovering; the new www.FoodExecutive.com Chiriotti, absolutely not to be missed!

Human infections from Campylobacter, E. coli and Salmonella. The Efsa report Campylobacteriosis remains the most reported zoonotic disease in humans, with a continuous increase in reported cases over the last five years. The trend in reported human cases of verocytotoxin-producing Escherichia coli (VTEC/ STEC) has also been increasing since 2008 and was further strengthened due to the outbreak in the summer of 2011. Salmonella cases in humans have continued to fall, marking a decrease for the seventh consecutive year. These are some of the main findings of the annual report on zoonoses and food-borne outbreaks in the European Union for 2011 produced jointly by the European Food Safety Authority and the European Centre for Disease Prevention and Control (ECDC). The report supports the European Commission and EU Member States in mon-

itoring risks related to zoonotic diseases, which can be transmitted directly or indirectly between animals and humans, for instance by consuming contaminated foodstuffs or through contact with infected animals. The report covers 10 zoonotic diseases in total, including also listeriosis, echinococcosis, yersiniosis, brucellosis, tuberculosis due to Mycobacterium bovis, trichinellosis, and rabies. The head of EFSA’s Biological Monitoring Unit, Pia Makela, asserts that the positive trend in reduction of Salmonella cases in humans and poultry is continuing and this is a good news. However, the increase in Campylobacter and VTEC cases highlights the continued need to monitor and control the presence of these bacteria in the food chain in order

to reduce the risk of human exposure. “We need to remain vigilant and continue to strengthen our collaboration with all important partners involved in the prevention and control of zoonotic diseases. Although the results of the report show a sustained decrease in Salmonella cases in humans, Campylobacter and VTEC cases are still increasing. We can’t lower our guard” adds the chief scientist at the European Centre for Disease Prevention and Control Johan Giesecke. In 2011, a total of 220,209 Campylobacter cases were reported in humans, 2.2% more than in 2010. This bacterium can cause diarrhoea and fever, and the most common foodstuff in which Campylobacter was found was chicken meat. VTEC/STEC bacteria accounted for 9,485 human

disease cases in 2011. The strong increase observed in 2011 was primarily due to the large outbreak of the rare strain O104:H4 in Germany and France associated with sprouted seeds; however, an increasing trend had already been reported in previous years. Infection with VTEC strains can lead to bloody diarrhoea and Haemolytic Uremic Syndrome, a serious complication that can be fatal. With respect to the presence of this bacterium in animals and foodstuffs, VTEC was most often reported in bovine meat products and cattle. Although salmonellosis has declined significantly in the last years, in 2011 it was still the second most frequently reported zoonotic disease in humans, accounting for 95,548 reported cases. The continued decrease in human

Italian Food & Beverage Technology - LXXII (2013) april -

cases reflects the results of the Salmonella control programmes put in place by EU Member States and the European Commission which have led to a decline in Salmonella infections in poultry populations, particularly laying hens (and hence eggs) and chickens. Salmonella, which can cause fever, diarrhoea and abdominal cramps, was most often found in fresh chicken meat, as well as minced chicken meat and chicken meat preparations. The report also shows a total of 5,648 food-borne outbreaks recorded across the EU in 2011. These outbreaks include two or more human cases in which the same contaminated food has been consumed and affected 69,553 people and caused 93 deaths. Salmonella continued to be the most frequently reported cause of the outbreaks with known origin (26.6% of all outbreaks), followed by bacterial toxins (12.9%) and Campylobacter (10.6%). Even though Campylobacter is the most often reported cause of zoonotic diseases overall, it is less often reported as a cause of food-borne outbreaks. The most common food sources of the outbreaks were eggs and egg products, mixed food, fish and fish products. www.efsa.eu

A good recycling performance for aluminium closures At the end of 2012, the leading European manufacturers of aluminium closures and screw caps organized in the European Aluminium Foil Association (EAFA) launched the Europe-wide “Aluminium Closures – Turn 360˚” information campaign. This campaign, supported by the manufacturers of aluminium strip and sheet for closures, is designed to appeal, in particular, to decision-makers in the wine sector, providing “food for thought” regarding resource-efficiency, sustainability and the recycling of aluminium closures. Aluminium closures used for wine, spirits, water and olive oil can be recycled over and over without any loss of quality. The advantage of aluminium closures is that they can be collected either together with the mixed packaging fraction or together with the glass collection stream. The aluminium can be easily extracted from both material streams so that it can be recycled back into aluminium. The main data is that “throughout Europe on average 40% of aluminium closures are currently recycled”. The national pack-

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aging collection and recycling systems in Europe vary considerably as they are dependent on the respective national packaging waste legislation. Depending on the collection and sorting infrastructure in place recycling rates for closures vary and can range from over 80% in Germany to about 40-50% in Countries like the UK and Italy. Countries with relatively small market shares might already recycle 20-30% of all aluminium closures. “Once again we can demonstrate that aluminium is a material with a high functionality in product preservation and with impressive recycling and sustainability credentials. It can be recycled endlessly and the recycling saves up to 95% energy use compared to its primary production, with the corresponding savings in greenhouse gas emissions,” explains EAFA‘s Executive Director Stefan Glimm. “Every additional increase in the recycling rate makes aluminium closures more and more attractive for winemakers and marketers, from the environmental viewpoint as well“, says Glimm referring to the increasingly robust position

of aluminium closures in the sustainability debate. Despite their small size, aluminium closures collected together with the mixed packaging fraction are readily separated with eddy-current systems. Similar systems are also used to completely separate the closures in the glass-packaging fraction from the glass fraction. This is due to the production requirements in glass recycling. The value of the recycled aluminium supports the economics of the recycling process of both material routes. Once separated, the aluminium closures go into the aluminium recycling stream for re-melting to be used again for other valuable aluminium products.

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The recycling rates are calculated on the basis of publicly available national aluminium recycling rates and market data from EAFA member companies. This

data also shows the considerable extent to which consumption volumes and recycling rates vary from one country to another. www.alufoil.org

Why do wine and tea pair so well with a meal? The researchers Breslin et al. has investigated why wine and tea pair so well with a meal. People believe that high tannin wines should be balanced with fatty foods, for example ‘red wine with red meat’ which suggests that astringents such as pickles, sorbets, wines and teas ‘cleanse the palate’ whilst eating. The scientists acknowledged that astringent wines feel rough and dry in our mouths however fats are slippery, which could suggest that astringency and fattiness can oppose each other. The study is published in Current Biology. Most tea, wines and ‘palate cleansers’ are only mildly astringent and there is currently little explanation of how they could oppose the fattiness of meals. The researchers recruited 21 volunteers and evaluated 3 astringents, grape seed extract (GSE), epigallocatechin gallate (EGCG)

from green tea, and aluminium sulphate (Alum), for perceived astringency intensity over 80 sips. The astringents were tested at 3 concentrations, 0.5, 0.75 and 1.5 g/L, in triplicate. Breslin et al. found that astringents have a stronger effect each time the mouth is exposed to them. For example, every time a volunteer took a sip of green tea, they perceived it to be more astringent than the previous sip. The researchers reported that this indicates that the astringents were reacting more strongly with the lubricating proteins in the mouth upon each exposure. Alum and EGCG reached their maximum astringency faster at higher concentrations however GSE solution reached its maximum astringency, independent of the concentration level. A second experiment was also carried out, where par-

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ticipants rated fattiness and astringency after alternating sips of either tea or water with ingesting 5-g pieces of salami. The participants of this study reported that the perceived slipperiness of their mouths gradually decreased as they took more sips of tea, however when they sipped water, the slimy feeling in their mouths continued to increase. The participants

also reported a greater increase in the fatty sensation from repeated fatty food consumption without any rinsing. Breslin adds that fresh seeds and nuts could have a certain sort of appeal. “These foods come both with their own fats and astringents in one package, so they may be self-balancing.” Rssl.com

19 - 22 May 2013 - Rho (MI): TuttoFood, int. food show. Fiera di Milano - email: info@tuttofood.it - www.tuttofood.it 11 - 14 June 2013 - Rimini: Packology, int. packaging industry show. Rimini Fiera - email: riminifiera@riminifiera.it www.packologyexpo.com 35 - 27 September 2013 - Cesena (Fc): Macfrut, int. fruit processing show. Cesena Fiera - Via Dismano 3845 - 47023 Cesena - FC - Italy - Tel. +39 0547 317435 - Fax +39 0547 318431 email: info@macfrut.com 29 - 30 October 2013 - Verona: Save, int. show on automation and instrumentation. E.I.O.M. Ente Italiano Organizzazione Mostre  - Viale Premuda 2 -  20129 Milano - Tel. +39 02 55181842 - Fax +39 02 55184161 - email: eiom@ eiomfiere.it 12 - 16 November 2013 - Rho (MI): Simei, int. beverage and wine industry show. EME - email: info@simei.it - www.simei.it 28 - 30 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 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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