Italian Food & Packaging Technology 100 by CHIRIOTTI EDITORI srl

Supplemento al n. 03, marzo 2022 di Industrie Alimentari - Sped. in A.P. - D.L. 353/2003 (Conv. in L. 27/02/2004 n° 46) art. 1 comma 1 DCB TO - n. 100 anno 2022 - IP

ITALIAN

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n. 100 - April 2022 ISSN 1590-6515

FOOD & PACKAGING TECHNOLOGY

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CONSUMER TRENDS - Global consumer trends for 2022 - The future of plantbased food and drink in Europe

PACKAGING TRENDS - Recycled plastics in packaging demand and sales forecasts - Global bioplastics production will more than triple within the next five years - Berries & apples remain best opportunities for fresh fruit packaging - Biobased plastic films prepared from potato peels - How to extends the shelf-life of packaged beef steaks - An eco-friendly film of pH-responsive indicators for smart packaging - pH-sensitive intelligent detector for meat and seafood packaging - Development of an active packaging for mozzarella cheese - Waterproof and oilproof cardboard for takeaway food packaging - Development of antifungal packaging films to control postharvest disease

FOOD PROCESSING - Food processing & handling equipment market - Global forecast to 2026 - Sustainability in the meat industry: a top theme at IFFA 2022 - XSpectra, the most advanced inspection system for quality control - Vertical roasters for cocoa beans - Eliminate waste and errors with the flexible parallel processing solutions - Tailor-made solutions - Sarp at Anuga Foodtec, world of innovations

PACKAGING EQUIPMENT - Foodstuffs sustainably packed in plastic - Simpl-cut revolutionizes labeling market - Compact and efficient end of line for the food & beverage industry - Packaging systems integration - Packaging machinery: 2021 turnover above €8 billion (+8%) - Packaging development from Schubert: sustainability, a delicate balance - Always beside food manufacturers in the transition towards automation

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HYGIENE AND SAFETY - Food analytics make an important contribution to food safety - Effectiveness of enzymatic treatment for reducing dairy fouling

NUTRITION - A healthier milk chocolate - Barley malt wort and grape must blending to produce a new fermented beverage - Red wine and berries could improve life expectancy for those with Parkinson’s - Keeping chocolate milk smooth, stable without carrageenan - Characterization of novel yeast-fermented acid whey beverages - How do you make yogurt even healthier? Add chickpea flour

RESEARCH - Microbial characterization of focaccia doughs obtained by using two different starters - Use of ohmic heating as an alternative method for cooking pasta - B-phycoerythrin extract as a natural colorant in milk-based products Functional, nutritional, and sensory quality of mixed flours-based breads - Preservation of sliced dry-cured ham - Durum wheat pasta enriched with psyllium seed husk - Effect of ultrasound intensity on the functional characteristics of rennet-coagulated skim milk - Mannitol bioproduction from surplus grape musts and wine lees - Application of whey of “Mozzarella di Bufala Campana” as a bread biopreservative agent - Characterization of coffee silver skin as potential foodsafe ingredient - Structure and function of pulse proteins treated by high pressure processing and heat treatment - Effect of liquid absorbent pads on packaged chicken breast fillets - Applications of a pomegranate peel extract to control citrus fruit decay during storage - High-pressure processing and ultrasonication on potatoes - Investigation on chlorogenic acid stability in aqueous solution after microwave treatment - Novel bioactive nanoparticles from palm oil as ingredients - Improving microbial and sensory quality of chicken meat - Pulsed light and aerosolized formic acid treatments on inactivation of Salmonella enterica on cherry tomato - Effect of static magnetic field on the quality of frozen bread dough Plasma activated water on the storage quality of beef

NEWS - Process technology and ingredients: IFFA shows how the production of food from alternative proteins succeeds - Novel sugar detector system in the human mouth has implications for designing tastier, healthier beverages and foods - Ipack-Ima 2022: the best of innovation for the liquid food & beverage sector - Technological innovation to take centre stage at Macfrut 2022 - International events in Italy

COMPANY INDEX

PRODUCT TRENDS - A global perspective about cultured meat - Dairy or not, yogurt set to break the US$100bn mark - Bakery ingredients market, global opportunity and industry forecast - Natural sweeteners market outlook - Grain: world markets and trade

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CONSUMER TRENDS

Global consumer trends for 2022 Mintel, the experts in what consumers want and why, has today announced three trends set to impact global consumer markets in 2022. From technology that predicts the success of potential romances to brands tackling COVID-19 ‘survivor’s guilt’ and eco-anxiety, this year’s trends include: • In Control: In times of uncertainty, consumers crave a sense of control over their lives. Brands can deliver the information and options that consumers need to feel like they’re in the driver’s seat. • Enjoyment Everywhere: Having endured lockdown, consumers are eager to break out of their confines and explore, play and embrace novel experiences, both virtually and in the ‘real’, physical world. • Ethics Check: While many brands have made their voices heard on controversial topics, consumers want to see measurable progress against their goals. Dana Macke, Director of Mintel Trends, Americas, comments on how the trends were developed, as well as how they will impact markets, brands, and consumers in 2022 and beyond: “As experts in what consumers want and why, we’re best suited to accurately predict the future of consumer behavior and what that means for brands. In 2019, we took a bold, new approach to predict the future of global consumer markets and expanded our outlook to 10 years. Mintel’s 2030 Global Consumer Trends - known as the seven Mintel Trend Drivers - were developed as a living, growing prediction model that will adapt to the unforeseen. As the COVID-19 pandemic unfolded, impacting nearly every

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industry worldwide, our consumer expertise and prediction model meant we were well placed to analyze how it would impact markets. Not only did our 2030 predictions hold true, but the pandemic accelerated many of the shifts we foresaw. “Looking ahead to 2022, our trend analysis and prediction research are grounded by observations of the seven Trend Drivers over the last 18 months and backed by Mintel’s robust consumer and market data, predictive analytics, action-oriented insights and expert recommendations. We put everything into context to better understand what it means for – and how it could inspire – our clients’ business decisions across industries, categories and demographics, and amid global themes and times of uncertainty.”

In Control “Feelings of precariousness and financial insecurity both created, and exaggerated, by the pandemic mean that consumers are looking for a sense of control over every aspect of their lives. But misinformation is making it harder to carry out the necessary research to make informed decisions. Consumers need clarity, transparency, flexibility and options to make decisions that suit their individual changing needs and circumstances. “Brands will need to work harder to deliver reliable information and balance censorship and authenticity. The race for the fastest delivery will evolve to focus on being more flexible, giving consumers more control over when products arrive to fit around their sched-

consumer trends

ules or to match their other specific needs. Consumers’ desire to know potential outcomes will manifest in the development of predictive technologies that can anticipate adverse events. From diseases to likely death dates to relationship outcomes using compatibility profiles, technology will evolve to grant consumers the power to plan with peace of mind.”

Enjoyment Everywhere “Consumers are seeking sources of joy as the continuing pandemic and other local and global crises have caused them anxiety and stress. Many may be feeling a kind of ‘survivor’s guilt’ and, as a result, brands are recognizing the importance of uplifting people by giving them permission to feel happiness once again. “While the stress caused by the pandemic may no longer be central to consumer needs for fun and escapism, they will continue to seek enjoyment and playfulness. As brand interactions through campaigns, apps and transactions take on more and more gamified elements in response to consumer interest, expect to also see pushback against it and the instant gratification it offers. This tendency will

rise from consumers taking a more mindful approach to pleasure and enjoyment.”

Ethics Check “Consumer demand for, and expectations of, brands’ ethical commitments are evolving. They have moved beyond simply wanting brands to ‘be ethical’ and are demanding to see measurable, transparent and consistent actions from those they choose to support. Consumers will look beyond a brand’s achievements and strengths; businesses will need to be transparent about their weaknesses, too, where and why they fail and how they plan to address these issues in future. “All the transparency in the world doesn’t necessarily help consumers to understand the impact of a brand, which is why it’s key to use metrics that accurately reflect the problems brands are trying to solve. If a company isn’t properly measuring what they aim to fix or change, it’s difficult to determine whether progress is being made, let alone communicate that progress in a way that consumers will understand,” concluded Macke. www.mintel.com

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The future of plant-based food and drink in Europe Consumer interest in plant-based diets has driven a wave of innovation in plant-based meat and dairy alternatives in Europe. Recent Mintel research shows that over a third of German consumers claimed to have eaten meat substitutes in the prior 6 months. It is now a lifestyle choice, not a fad or craze. Mintel Food & Drink Director David Faulkner explores the potential of this fast-growing market.

Why European consumers are opting for plant-based choices

of consumers claim that the COVID-19 coronavirus pandemic proves that humans need to eat fewer animals. This appeal is not expected to subside as COVID-19 becomes less of a factor on European lives. Nearly a quarter of Germans have resolved to eat fewer animal products once the pandemic subsides. Younger generations, in particular, are interested in meat and plant alternatives.

The plant-based alternatives movement stretches from strict diets like veganism through to flexitarian consumers looking simply to reduce their meat and dairy intake. Despite the buzz generated by vegan diets, a majority of people are focused on consuming more plants and reducing, not eliminating, animal ingredients. Consumer concern over environmental planetary health and human health are the key driving factors behind the plant-based food trend. Health perceptions also play an important reason for dairy reduction with, for example, nearly four in ten French dairy alternative consumers say that dairy alternatives are healthier than dairy products.

Theevolving European plant-based food consumer profile COVID-19 has created new momentum for plantbased food and drink. Whether for health or safety concerns, some consumers see the virus as a reason to reduce consumption of meat, poultry, dairy and other animal products. In the UK, over a third

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How can plant-based brands unlock potential for future growth? Brands have been keen to tap into the vegan market, with a mainstream appeal focus, rather than pursuing a small segment of vegan consumers. For example, in the UK, only 3% of UK adults claim to follow a vegan diet. In 2020, 20% of all food and drink products launched in Germany featured a vegan claim on their packaging, up from 14% in 2016 – according to Mintel GNPD. Brands are catering to growing demands with a continually expanding selection of vegan alternatives – these now range from beef and milk alternatives to all kinds of animal-based categories such as pork, chicken, fish, cheese, yogurt and eggs. The success of vegan and vegetarian products is exemplified by German company Rügenwalder Mühle. The leading processed meat manufacturer is now also the leading player in meat substitutes in Germany. In August 2020, it reported that for the first time in its 186-year history, sales of meat substitutes overtook those of meat. Grocery retailers are looking to add “plant butchery” to the in-store experience. In 2021 Asda in the UK announced that it was trialling a vegan butcher counter at one of its stores. The ‘Veelicious’ counter offers a range of meat-free alternatives – such as ‘facon’, bean burgers and mock lamb – and a selection of vegan cheeses.

‘Veelicious‘ has vegan salmon and tuna on their menu in collaboration with plant-based seafood brand Vegan Zeastar.

Rügenwalder Mühle’s ‘Vegan Cordon Bleu’.

Challenges faced by the plant-based industry Taste can be a limiting factor to the take-up of plant-based choices. In the UK, a majority of consumers still believe that cow’s milk tastes better than plant-based milk. In addition to assured good taste, consumers also want to know that they are not compromising on nutrition when switching to plant-based, so delivery of a high protein content and other key nutrients is valuable. However, alternative products can often have long ingredient lists or be considered more processed than animal products. In order to elevate appeal for meat and dairy alternatives, characteristics associated with naturalness must be emphasised more strongly. In the longer term, plant-based alternatives will be challenged by lab-grown, cultivated animal products which claim to offer healthier, more ethical and sustainable options to traditional animal products. Price can also be an obstacle to the use of plantbased products, as some meat and dairy alternative products can be more expensive than the ‘real thing’. Ultimately, brands must strive to achieve affordable prices to convince budget-conscious consumers that these products can be a regular part of their shopping list. www.mintel.com

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FOOD PROCESSING

Food processing & handling equipment market Global forecast to 2026 According to MarketsandMarkets, the global food processing and handling equipment market is projected to grow from USD 130.6 billion in 2021 to USD 175.1 billion by 2026, recording a compound annual growth rate (CAGR) of 6.0% during the forecast period. The demand for food processing & handling equipment is increasing with the growth of the food industry, owing to the increasing consumption of foods, such as meat products, bakery & confectionery products, prepared food, and convenience food. New technologies such as non-thermal processing are also being developed to support the manufacturing process by reducing production time, ingredient & food waste, and the overall cost. Advancements in the food processing industry, innovation in processing technology, and continuous growth in the demand for

processed food are some factors expected to support the growth of the food & food processing and handling equipment market. With the growing preference for healthy food and functional foods, manufacturers are expected to adopt new equipment to fulfill the demand for healthy functional foods & beverages. The expansion of food manufacturing capacities and growth of the food processing industry in emerging economies will also support the growth of the food processing & handling equipment market. The multi-dimensional beverage industry is growing on a global scale, and therefore, there is a visible increase in the demand for beverages, be it alcoholic, non-alcoholic, or dairy beverages. Though the beverage sector witnessed a revolutionary change in terms of shifting toward a healthier profile, the de-

mand for equipment follows an increasing trend. An increasing processing industry, especially in the developing regions, growing craft breweries, and the development of new technologies in the food processing and handling industry are prominent factors driving the food processing and handling equipment industry. However, rising power & energy costs are a concern to the industry’s growth. The ongoing global outbreak of COVID-19, a severe life-threatening infectious respiratory disease caused by a severe acute respiratory syndrome coronavirus 2 (SARS-CoV-2), has drastically affected human life with over 18 million cases of infection globally. Till now, no specific antiviral medication is available forCOVID-19; but extensive efforts are underway worldwide. Consumer products food & beverage companies are facing

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significantly reduced consumption as well as disrupted supply chains. At-home consumption has increased, but out-of-home consumption, which historically generates the highest margin, has come to nearly a standstill. There may be long-term changes in customer behavior and demand. Consumer behavior related to the beverage consumed saw sharp shifts, with a higher preference for beverages with functional benefits and safety. Also, the Shortage of semiconductors has affected manufacturing and sales of many types of equipment, including food processing and handling equipment.

equipment for manufacturing end products, adding taste and texture, and extending the shelf life. The growth of the bakery & confectionery industry in Europe and other developed countries is also expected to drive the demand for food processing and handling equipment. Bakery, meat, poultry, and seafood are the major applications of food processing and handling equipment. In the last decade, the changing and busy

a variety of methods. Various processing methods that include cutting, blending, stuffing & filling, grinding, drying, slicing, smoking, grinding, and massaging are performed with the help of different equipment. Similarly, in the dairy industry, the demand for various equipment for a range of applications is driving the food processing & handling equipment market growth. According to the dairy index from Tetra Pak

lifestyles of consumers due to rapid urbanization have led to high demand for processed and convenience meat products. Moreover, processed meat products require less time and effort to cook and have enhanced nutrition and durability. Meat processing involves a wide range of physical and chemical treatment methods, generally combining

Global consumption of products, such as milk, cheese, and butter, is expected to rise by 36% in the next decade, reaching more than 710 million tons of liquid milk equivalent by 2024. The booming demand for dairy products is majorly witnessed in emerging economies, such as India, China, and Latin American countries. This demand is fueled by popula-

Market Dynamics Drivers: Rising demand for meat, poultry, bakery, dairy, and confectionery products Meat, dairy, bakery, and confectionery products are some of the major applications of food & food processing and handling equipment. The growing consumption of protein-based food products, frozen meat, frozen bakery products, and fruits & vegetables; and the growing preference for healthy food products in developed countries drive the demand for higher food production. This growth in demand for various food products will, in turn, drive the demand for food processing and handling equipment. There have been various product launches in snack and bakery product categories, with health claims such as gluten-free and non-GMO in the European market. Similarly, snacks and bakery products require cutting, coating, slicing, and thermal

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tion growth, rapid urbanization, increased disposable income, and the emergence & modernization of cold chain facilities such as refrigerated transport & storage.

Restraints: Increasing cost of production due to rise in energy and labor costs Increasing energy cost is one of the major constraints faced by food & beverage manufacturers to run their plants continuously. Equipment such as homogenizers, heaters, and ovens used in the food & food processing and handling industry consume significantly high energy and power. Automatic equipment is considered to be advanced, but needs an uninterrupted electric supply to function efficiently, which leads to higher energy consumption. The higher usage of automatic

non-stop food & food processing and handling equipment needs to be checked to reduce the production cost, which can be ensured by using technologically advanced equipment and implementation of manufacturing best practices. The high cost of running this processing equipment and scarcity of non-renewable energy sources are dissuading small food & beverage processors from installing advanced processing systems. Energy efficiency is the major attribute that food & beverage processors are looking for while choosing processing equipment.

Opportunities: Rise in demand from developing countries Emerging economies, such as BRIC (Brazil, Russia, India, and China), offer several growth

opportunities for food packaging equipment manufacturers. Growth in these regions is mainly driven by the consumers’ inclination toward ready-to-eat and convenience food products. Some of the key factors driving the demand for packaged or processed food products are as follows: changing lifestyles of the consumers, rapidly rising disposable income, rising brand awareness, an increasing number of working women, and increased concerns about the quality of the food products. These emerging economies across the globe will act as new revenue pockets for the food packaging industry. According to Agriculture and Agri-Food Canada (AAFC), China is one of the largest and fastest-growing packaged food products markets. It grew at a CAGR of 11.5% between 2017 and 2018 to reach USD 347 billion by 2018. This is expected to provide growth opportunities for the packaged food industry, which, in turn, will lead to the growth of the food packaging technology & equipment market.

Challenges: Infrastructural challenges in developing Countries The saturated markets of developed regions such as Europe and North America compel manufacturers of food processing equipment to search for untapped markets and expand their consumer base. This requires substantial investments in many aspects of business expansion, especially with regard to the establishment of new facilities in developing countries.

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Apart from internal investments in facilities, manufacturers also need to spend heavily on the development of efficient supply chain management and storage of raw materials and finished goods. Although low raw material prices and labor costs benefit processing companies entering into developing countries, the investment costs for infrastructural development are a major challenge. Many developing countries still lack proper infrastructure facilities such as

Food processing segments Advancements in the food processing industry, innovation in processing technology, and continuous growth in the demand for processed food are some factors expected to support the growth of the food & beverage processing equipment market. With the growing preference for healthy food and functional foods, manufacturers are expected to adopt new equipment

handling equipment market due to the rising consumption of solid food products, such as bread, processed meat, and processed vegetables, in regular diets. Changing consumer preferences and the adoption of upgraded technologies to enhance the shelf life of products are also driving the growth of the solid segment. Customizations and innovations in the bakery and dessert industries, along with the rising demand for processed fruit and vegetable products, provide huge opportunities for the manufacturers to grow in the food processing & handling equipment market.

The Asia Pacific market dominated the food processing market

lack of cold storages facilities, non-availability of refrigerated transport, and non-availability of electric supply and road and rail connectivity. These challenges need to be addressed by the respective governments and manufacturers to support the growth of the food & food processing and handling equipment market in developing regions.

to fulfill the demand for healthy functional foods & beverages. The expansion of food manufacturing capacities and growth of the food processing industry in emerging economies will also support the growth of the food processing & handling equipment market. The solid segment dominated the global food processing &

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The food industry in Asia Pacific is gigantic. In the region, product innovations and technological advances have put increasing pressures on the quality standards at all levels, with a growing emphasis on food safety, integrity, quality, and nutritional and health impacts. Growth in the demand for processed foods, the rapid rise in supermarkets, and retail outlets are some of the positive factors shaping the growth of the food and beverages industry in the region. With the rising urban incomes and higher consumption proportions of animal products, there is a demand for a more varied range of foodstuffs. Changing demand for processed food and gradual liberalization of the international food trade has resulted in the rise of multinational food retailers. www.marketsandmarkets.com

food processing

Sustainability in the meat industry: a top theme at IFFA 2022 Sustainability is a catalyst for change and innovation in the meat industry. Political requirements and nutrition-conscious consumers are driving producers and manufacturers to act. Additional pressure is being generated by the global debate on climate protection and resource conservation. The meat processing industry is responding to this with technological innovations, but also with fundamental corporate commitments to sustainable solutions The discussion about sustainable production in the meat processing industry essentially concerns issues of environmental protection, health and animal welfare. In connection with climate protection, the high CO2 emissions, the equally high water consumption and the packaging waste produced, which consists mainly of plastic packaging, are the focus of criticism. The influence of meat consumption on the greenhouse effect is undisputed. In Germany alone, 42.7 million tons of CO2 per year are attributable to meat consumption, in addition to water consumption of 60 trillion liters. The average water footprint per calorie is particularly high for beef, about twenty times higher than for cereals. It is estimated that switching to a diet, low in meat, could result in water savings of 11 to 35%[1]. It is not only since the “Fridays for Future” movement that more and more consumers are questioning their dietary behavior. In addition to environmental aspects, they are particularly concerned about animal welfare. According to a Eurobarometer survey conducted in April 2021, around one-third of Europeans buy and eat less meat, and 16% take the carbon footprint of their food into account when shopping and adjust their pur-

chases accordingly. Meat substitutes based on plant proteins as well as vegan and vegetarian alternatives are experiencing a real boom and reflect the trend toward sustainable and animal-friendly foods[2]. IFFA 2022 picks up this trend and will open up to alternative protein sources. In addition to its focus on meat, the trade show will present processing technologies and ingredients for plant-based proteins for the first time.

Political directives for more climate protection The discussion about more sustainable food production is also being promoted by political requirements. In its “Green Deal,” which calls for a reduction of greenhouse gas emissions by at least 55% by 2030 compared to 1990 levels, the European Union also places an obligation on food producers. In its strategy document “From farm to table” (May 2020), the Commission calls for, among other things, greater energy efficiency, less packaging and the use of innovative and sustainable types of packaging made of reusable materials[3]. In light of these societal changes and political framework conditions, numerous meat

processing companies have integrated guiding principles for sustainable production into their corporate mission statements. Although around 90% of meat producers’ emissions result from the supply chain or from the animals themselves, meat processors also see it as their duty to optimize their processes with regard to energy and resource management. Of course, they also have their own interest in this, because saving energy and water not only boosts their image, it also lowers their overall operating costs[4].

New trends in machinery: resource and energy management The meat processing industry is one of the high energy-intensive sectors. Heating and cooling food requires large amounts of energy. Cold is needed to chill meat to ensure food safety, among other things. Heat is needed for cooking, steaming, simmering, sterilization and cleaning. In addition, there is water consumption for cleaning and disinfecting manufacturing facilities. Of course, water must also be heated accordingly. As in many other industries, this is still largely done using fossil fuels.

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In addition to efforts to increase energy efficiency, switching to renewable energies - and thus reducing the carbon footprint - is therefore another lever for greater sustainability in the meat processing industry. Energy-efficient refrigeration and heat pump solutions can improve energy efficiency in heating and cooling by up to 70%. Waste heat, which would otherwise be wasted, is reused and diverted to other processes such as water and brine heating, drying, cooking, blanching, pickling, pasteurizing, sterilizing, dehydrating and cleaning. To ensure a sustainable cold chain, compressor-based process cooling systems, among others, are used to provide thermally optimal production environments not only for the food itself, but also for storage and distribution areas[5]. Savings can also be achieved through modern drive technology, such as servo motors. Energy-efficient, frequency-controlled drives achieve energy savings of up to 25%, and switch-on or switch-over current peaks are reduced. In addition, the motors are water-cooled and thus offer the possibility of direct use or recovery of waste heat[6]. Another step towards sustainability are machines with durable components and modern hygienic design, such as welded and rounded edges and recessed flush covers. They offer less contact surface for dirt and germs, and cleaning requires less water and energy. In addition, cleaning times are shortened by automatic cleaning-in-place (CIP) equipment[7]. With regard to food safety, the motto for water consump-

tion is: “As much as necessary, as little as possible. In order to reduce water consumption to a minimum, various options are to be considered, such as recycling wastewater in company-owned or municipal wastewater treatment plants. Innovative monitoring and measuring systems that analyze water consumption and identify parameters for further

reduction are also of great help[8]. When it comes to renewable energies, solar thermal energy, heat pumps, biogas or biomass are suitable, since most processes require temperatures below 100 to 120 degrees. With cogeneration, electricity and heat can be efficiently provided from biogas or biomass from residual materials[9].

[1] https://www.boell.de/sites/default/files/2021-01/Fleischatlas2021_0.pdf [2] https://www.europarl.europa.eu/news/de/headlines/society/20200519STO79425/eu-strategiefur-ein-nachhaltiges-lebensmittelsystem [3] https://ec.europa.eu/commission/presscorner/detail/en/ip_21_3156 https://eur-lex.europa.eu/legal-content/DE/TXT/?qid=1590404602495&uri=CELEX %3A52020DC0381 [4] https://www.boell.de/sites/default/files/2021-01/Fleischatlas2021_0.pdf [5] https://www.gea.com/de/articles/sens/index.jsp [6] https://www.handtmann.de/fuell-und-portioniersysteme/ueber-uns/nachhaltigkeit [7] https://www.seydelmann.com/uploads/press_reference/download/13/Seydelmann_-_Fortschritt_ durch_Tradition_FLW-07-2021.pdf [8] https://www.fokus-fleisch.de/fleischwirtschaft-energie-wasser [9] https://www.oesterreich-isst-informiert.at/verantwortung/lebensmittelproduktion-wird-immerenergieeffizienter/

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The EU is promoting efforts to improve energy management, for example through projects such as ICCEE (“improving cold chain energy efficiency”). The aim of the project is to improve the energy efficiency of the entire cold chain

of the food and beverage sector for small and medium-sized companies. For various sectors such as meat or beverages, the Food Testing Institute offers workshops on this[10].

Packaging trends: more than just a cover When it comes to packaging, many consumers no longer reach straight for the shelves, but instead pay attention to sustainable, environmentally friendly solutions. Accordingly, plastic-free and plastic-reduced packaging is a sustainable trend in packaging technology. However, sustainability often counteracts food protection. This is because paper composites or packaging with recycled content allow more oxygen to penetrate, which can impair product quality. This can be remedied by oxygen absorbers, for example based on polymers, which bind the residual oxygen in the packaging and the penetrating oxygen and whose functional layer is integrated in the multilayer structure[11]. In addition to the issue of recyclability, research is focusing on renewable raw materials. Algae -based plastics and transparent films, made from hemp or cardboard made from grass, bio-based packing provides an alternative to plastic made from fossil raw materials.[12]. Another trend: smart packaging that actively takes care of the meat product, protects it and thus has a sustainable effect. It keeps temperatures stable, absorbs unwanted ripening gases and prevents germ

infestation. Researchers at the Fraunhofer Institute for Process Engineering and Packaging (IVV) are working on appropriate solutions. This way, not only low-emission technologies and processes, but also material-saving, recyclable and smart packaging will contribute to climate-neutral production[13]. From May 14 to 19, 2022, IFFA, the Leading International Trade Fair - Technology for Meat and Alternative Proteins, will open its doors in Frankfurt am Main. Internationally renown companies will present their latest technologies and provide information on the most important trends and developments in the meat and protein processing industry. One of the top topics at IFFA is sustainability: the EU wants to become climate-neutral by 2050, which also poses major challenges for the meat and protein processing industry as well as the packaging industry. They must improve their energy efficiency and produce in a way that contributes to the conservation of the worlds natural resources. With six trade fairs on four continents, Messe Frankfurt is accompanying the dynamic growth of the global food industry. For more information on the events in the “Food Technologies” portfolio, go to: www.food-technologies.messe frankfurt.com

[10] https://iccee.eu/ [11] https://www.fleischwirtschaft.de/podcast/?currPage=1 [12] https://www.fleischwirtschaft.de/produktion-management/nachrichten/Podcast-Fleisch-undWurst-zukunftsfaehig-verpacken-41953 [13] https://www.ivv.fraunhofer.de/content/dam/ivv/de/documents/infoblaetter/ Funktionsmaterialien/Aktive_und_intelligente_Verpackungen.pdf

italian food & packaging technology - c (2022) - april

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Megadyne provides its customers with innovative solutions to specific Food & Packaging Industries needs offering a wide selection of belt constructions and manufacturing processes thanks to years of industrial experience. Our portfolio of synchronous and non-synchronous belts, including special cover materials, cleated belts, machined modifications and other fabrications types, deliver the solutions for a wide variety of applications - from start to finish of the packaging line. Customers rely on Megadyne’s full line of belting solutions for the Food & Packaging Industries including a wide range of standard and customized products.

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food processing

XSpectra, the most advanced inspection system for quality control XSpectra is the most efficient food inspection system capable of detecting low density foreign bodies not detectable with other instruments, such as wood, insects and plastics. Customisable according to the product and applicable at different points in the production line, on raw materials as well as on bulk and packaged products. Ensuring food safety and product quality through innovative technologies: this is the aim of Xnext, an Italian deep tech company specialized in multi-energy X-ray inspection systems for real-time quality control of industrial processes. Xnext at Anuga Foodtec will present its patented and proprietary XSpectra technology (stand: Hall 5.2 Stand B040-C049). Combining three levels of technological innovation such as photonics, nuclear microelectronics and artificial intelligence, XSpectra is now the world’s most innovative and advanced real-time food inspection system, capable of detecting contaminants that are not otherwise detectable, in particular high-density foreign bodies, such as stones, glass, metals, and low-density foreign bodies, such as plastic, non-calcified bones, insects, wood, mud. XSpectra’s technology can be applied to inspect bulk products such as meat and vegetables or packaged products such as biscuits, tortellini and sauces. In fact, each inspection system is highly customisable to meet the needs of each type of product. On the hardware side, the machine is designed according to the specifications of the production line in which it will be inserted (belt width, speed, etc.)

and can be integrated with other technologies, such as weight control systems and inspection modules in the visible/infrared range. XSpectra can be installed at different points along the production line, depending on specific needs and to provide full coverage of all possible contamination issues: at the inlet for an initial inspection of raw materials coming from the field, along the line to inspect bulk foodstuffs and to be able to detect and discard only the individual contaminated product, and at the end of

the line to analyse the packaged product. XSpectra also uses XInspector, the most advanced neural network-based inspection software on the market. The software can be customised for each product type and can be trained, once the machine is installed on the line, to inspect new product/contaminant combinations and to recognise whether or not food products are compliant on a wide variety of items. Once up and running, XSpectra is able to analyse each product directly on the production line in a few milliseconds to determine whether or not it meets the required quality standards. By adopting this multi-spectral inspection system, companies can control production quality and safety with unprecedented efficiency and reliability,

XSpectra inspection system for quality control of food products (Xnext).

italian food & packaging technology - c (2022) - april

food processing

thereby reducing waste and the risk of batch recalls. Each XSpectra machine installed on a production line can inspect, for example, 2 million tortellini, 6 million packs of biscuits, 36 million cheeses per month. “Two years ago, our technology was just a prototype,

but today it is a fully automated machine that is receiving an excellent response from the market, with installation requests coming in from all over the world, particularly from France, where we have opened an office, the United States, Asia and the Middle East,” ex-

plains Bruno Garavelli, CEO and Co-Founder of Xnext. “For 2022 we have already acquired orders for more than 30 systems.” (Xnext - Via Valtorta 48 20127 Milano - Italy - Tel. +39 02 45390524 - email: info@x-next. com - www.x-next.com)

Vertical roasters for cocoa beans The technology developed by Tecno 3 on cocoa roasting follows the traditional method of processing the whole cocoa bean, which allows to keep its organoleptic features unaltered, especially in the varieties with high quality aromatic profiles. The raw material that the processing companies receive from the countries of origin always has a very high bacterial load, due to the precarious hygienic conditions of the very first processes. Roasting alone is not able to reduce it under a certain limit, due to the presence of heat-resistant bacteria that go through the heat treatment unscathed. For this reason TECNO 3 recommends to install its system for the debacterisation of the beans immediately before the roasting plant, in order to eliminate almost completely the bacterial load which is distributed on the surface of the peel. TECNO 3’s roasting line mod. TFC is made up of the debacterisation unit, where the batch treatment is carried out with superheated steam for a very short time, and the roaster itself, divided into 3 zones, where

the beans pass through it in a continuous mode and are heated with hot air. In the 1st stage, cocoa is dried and brought to the roasting temperature by circulating hot air generated by steam batteries, with a partial change of air to allow moisture removal. In the 2nd stage, the roasting one, beans are treated with hot air at the desired temperature; such hot air is recirculated to optimise energy consumption. Finally, in the 3rd stage, cocoa is brought to the room temperature by means of clean air injection through very high filtration, so as not to compromise the result of debacterisation. Beans output is adjusted by a special star valve which guarantees their slow and constant descent in each zone, determines the time required to pass through the various stages and allows the feeding screw to be loaded evenly. Afterwards cocoa is directly sent to the winnowing unit to separate the peel from the nibs. TECNO 3 roasting line mod. TFC is vertically developed, space saving and easy accessible for the cleaning and maintenance

italian food & packaging technology - c (2022) - april

operations. The whole process is managed by PLC and all the parameters can be set by the touch-screen operator panel. (Tecno 3 - Via Mastri Cestai 2 - 12040 Corneliano d’Alba - CN - Italy - Tel. +39 0173 610564 - email: a.mattis@tecno-3.it www.tecno-3.it)

Vertical roasters for cocoa beans (Tecno3).

food processing

Eliminate waste and errors with the flexible parallel processing solutions NTE Process is the Single Solution Provider of process solutions for industry, ranging from dense phase pneumatic conveying to mixing but also liquid injection, drying, atomization and in-line formulation to packaging. To achieve these ambitious objectives, NTE Process has introduced Parallel Processing as one of its technologies, which enables decoupled processes working simultaneously in order to increase the production volume of the system by reducing the cost per kilogram produced. This results in a maximization of the system flexibility up to 300% which is also linked to the possibility of a fast recipe change over. What exactly does parallel processing consist of? “Unlike traditional coupled systems, Parallel Processing is achieved by separating (decoupling) the production processes which means that

Wonderbatch system (NTE Process).

formulation, mixing, packaging and cleaning can take place independently” explains Emanuele Fratto, NTE Process Corporate Sales Manager “Separating these production phases means carrying out several processes simultaneously. Each step is independent of the other so no time is wasted in waiting for the previous step to complete before moving on”. Each process is separated using an intermediate bulk container system (IBC) to transport batches of product from one process to another. The ingredients remain within their dedicated IBC throughout the production process, until unloading at the packaging stage. Portable IBCs allow a batch to be formulated in one container, while another is mixed and a third one is being packaged. The ability to move the IBCs independently at each stage of the production process therefore creates a much

The parallel processing plant (NTE Process).

more efficient production line with greater capacity. Unlike traditional coupled systems which often result in capacity restrictions on the production line with a reduced efficiency, Parallel Processing solutions are particularly advantageous. Moreover, the recipe can be dosed, via the cone valve, directly from the bags in which the raw materials are normally received, minimising contamination between one bag and the next one as is the case with traditional systems with screw feeders or rotary valves. “Parallel Processing is a truly intuitive and flexible production system - concludes Fratto - the possibility of having several processes running simultaneously means that downtime for equipment and operators is considerably reduced. Furthermore, the IBCs can be filled and cleaned while offline, which

italian food & packaging technology - c (2022) - april

Where inspiration meets opportunity. When considering expansion into the United States, no state offers a greater opportunity than New Jersey. Our workforce is well-educated. Our communities are diverse. And we are consistently ranked America’s best place to live. Maybe that is why the New Jersey ecosystem has turned inspiration into breakthrough, time and time again. We’re not just any state. We’re the State of Innovation.

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food processing

completely eliminates the need to put production lines on hold during these processes. In addition, because the IBC is the mixing container itself, there is no need for downtime while cleaning the mixer between one batch and another”. With Parallel Processing you reduce the risk of cross-con-

tamination because the batches remain within the sealed IBCs throughout the entire production process. (NTE Process Srl - Via Milano, 14/N - 20064 - Gorgonzola - MI - Italy - Tel. +39 02 9516875 email: info@nte-process.com www.nte-process.com)

Tailor-made solutions The Industrial Business Unit (IBU) department of Ebara Pumps Europe S.p.A., located in Gambellara, Italy, officially begins its activity in February 2016 and comes from a very precise idea: to bring together in one department all the skills needed to provide effective, qualified, and timely support to OEM (Original Equipment Manufacturers) clients, i.e. those manufacturing companies that use electric pumps as a ‘component’ within their finished products (machinery, systems).

IBU department is much more than only a group of engineers. In fact, the team has experts for all the process of related functions such as planning, codification, order processing, assembly and testing to ensure best service to customers. For fast reaction on complex technical matters, OEM sales staff all over Europe has direct access to IBU department in Italy. Meanwhile, being part of EBARA’s global headquarters, the IBU is offering its service for EPE products to EBARA group companies as well.

Thanks to this highly specialized department, EBARA is able to realize the 3LMZD Series (AISI 316L) with DIN11851 connection and the 3LMZC Series (AISI 316L) with tri-clamp connection DIN32676. These pumps, with an excellent design, are also available with steel housing to protect the engine from indirect water splashes. The pump body is made of AISI 316L through the renowned hydroforming process, which uses a high-pressure fluid (up to 1200 bar) to form the metal. The hydraulic fluid, in case water, with increasing pressure pushes the stainless steel to copy the shapes of the template until it comes into contact with the internal walls of the matrix that forms the mould. Hydroforming, which combines the power of a press with the force of water, has significant advantages over traditional processes, namely perfectly smooth shape, highly smooth running and no welding points The impellers, completely in AISI 316 steel, are dynamically balanced in order to reduce vibrations. The particular production technology allows to shape the blade getting low values of NPSH. 3LMZD and 3LMZC Series offer high quality, perfect design and are suitable for pharmaceutical and food & beverage fields. For more information visit www. ebaraeurope.com or scan the QR code (EBARA Pumps Europe - Via Torri di Confine 2/1 int. C - 36053 Gambellara - VI - Italy - Tel. +39 0444 706811 - email: industry@ ebaraeurope.com - www.ebara europe.com)

italian food & packaging technology - c (2022) - april

food processing

Sarp at Anuga Foodtec - World of innovations Come and see the leading global trade fair for the international food and beverage industry. From process technology to filling and packaging technology to food safety, from packaging materials to digitalization and intralogistics. Anuga Foodtec will take place from April 26th to April 29th, 2022 in Cologne, Germany, and Sarp will be pleased to host you in our Stand 4.2D40 It’s time for trade fairs again. It’s time for personal exchange, intensive networking, for an even more innovative way to present ourselves, to bring the business and technologies forward again. For Sarp, this show is focused on Spiral Division, from cooling to freezing processing, from pasteurizing to cooking, we can show you all the complete lines that can answer your needs. Come and see our production: • freezing spiral for bakery products: up to -40°C. Our working process is based on listening and sharing information with those who choose us. We analyze the

Freezing spiral for pizza crust (Sarp).

characteristics of your product and recommend the best performing spiral freezing tunnel, which our engineers will create only for you. We can agree on the shape of the

Freezing spiral unit (Sarp).

italian food & packaging technology - c (2022) - april

spiral (circular, oval, eight); the speed of conveying, the loading and unloading system; the inlet and outlet position of the product, and the direction of the belt. • Augmented reality (AR) as an interactive experience of a real-world production where the machines are virtually generated. To give you the idea of how your project can result. • Industry 4.0 that opens up fully new opportunities to the companies of the food and beverage industry in terms of networking and the automation of their processes. The prerequisite for this is the connection of intelligent production, packing, and logistics systems - the foundation stone for a smart factory.

food processing

We will be present anyway with all our products, presenting our technologies that embrace the productions from food processing (cooling, freezing, pasteurizing, proofing) to pasta technologies (complete lines). SPIRAL DIVISION for process technologies, particularly for the thermal treatment as deep-freezing, cooling, pasteurization, and proofing of different types of food products and not, products as bakery products, dairy products, and derivatives, processed fruit, and vegetables, meat, ice cream and desserts, beverage. PASTA DIVISION from extrusion to treatment (cooking, pasteurization, cooling, drying ...) of all types of pasta: fresh, dry, precooked, and convenience ready-meals.

Sarp augmented reality moment.

Your solution is unique, like our customizations. Anuga Foodtec will be an opportunity to experience our processes and deepen your projects, adapting them completely to your needs.

Request your free ticket, more information at sarp@sarp.it (Sarp - Via Montebelluna di S. Andrea 43 - 31033 Castelfranco Veneto - TV - Italy - Tel. +39 0423 482633 - Fax +39 0423 482468 email: sarp@sarp.it - www.sarp.it)

www.foodexecutive.com Agenda AITA Analysis and Control Applied Research Automation and Electronics Beer Beverages Books Cereals Companies Conferences Energy and Sustainability Feed Food Food Safety Health and Wellness Hygiene Ingredients Laws Machines and Equipment Marketing Milling News Nutrition Packaging Pasta Soft Drinks Spirits Wine

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16/05/18 11:32

italian food & packaging technology - c (2022) - april

PACKAGING TRENDS

Recycled plastics in packaging demand and sales forecasts

US demand for post-consumer recycled plastic in packaging applications is forecast to rise 9.1% per year to 1.27 billion tons in 2025 according the latest report published by Freedonia Group. Despite this rapid rate of expansion, the use of recycled plastic in packaging could be much higher if it were not constrained by supply. Demand for recycled content in packaging is higher than ever, with growth driven by: • an increasing emphasis on sustainability among packaging and consumer goods manufacturers, a large number of which have made public pledges to greatly increase the amount of recycled plastics in their packaging • consumer concern regarding packaging and its impact on the environment • packing producer concerns over potential bans of their products, such as the bans on plastic retail bags and single-use foodservice products • renewed efforts by the private sector to encourage recycling, in order to meet their ambitious sustainability goals.

Growth factors

In order to produce enough recycled plastic to meet new ambitious recycled content targets, a number of changes to collection and processing

italian food & packaging technology - c (2022) - april

packaging trends

need to be made. To increase the amount of waste collected, consumer education is needed to improve understanding of: • the detrimental effects of including unrecyclable waste in the recycling waste stream • proper recycling of plastic waste, including which plastics are recyclable. More importantly, systems need to be improved to make municipal waste pick-up easier and more convenient for consumers, particularly at multifamily residences such as apartments and condominiums, which often have not access to on-site collection. Additionally, plastic waste processing technologies need to be improved to increase the amount of collected plastic that can be converted into flake that can be reused in new packaging. Technology advancements are needed for items that are already commonly recycled – such as bottles and other rigid packaging – but more importantly for products that are not already widely recycled – including flexible packaging, hard-to-recycle plastics, and non-packaging plastic waste. Producers of a wide variety of manufactured goods target discarded plastic bottles as a source of recycled content, but there are not enough plastic bottles produced to meet all recycled content demand.

PET to Remain Most Widely Used

By 2025, PET is expected to account for 55% of recycled resin used in packaging applications. Demand for PET is expected to grow at an above average pace, with double-digit gains boosted by rising use of recycled content in food and beverage bottles, which much meet stricter standards to be food safe. Rising demand for recycled polyethylene, in contrast, will come from use of recycled content in non-food contact applications, which are easy targets for increasing recycled content in packaging because they do not require foodsafe certified resins. In particular, rising demand for recycled LDPE in retail and trash bags will be driven by manufacturer efforts to prevent further implementation of retail bag bans by improving the sustainability of these products in other ways. www.freedoniagroup.com

italian food & packaging technology - c (2022) - april

packaging trends

Global bioplastics production will more than triple within the next five years “The importance of a more than 200% growth rate within the next five years cannot be overstated. Before 2026, the share of bioplastics in the total global production of plastics will pass the two% mark for the first time. Our formular of success is a strong belief in the abilities of our industry, the aspiration for continuous innovation, and the courage to make the necessary financial investments”, explains François de Bie, Chairman of European Bioplastics. The global bioplastics production capacity is set to increase significantly from around 2.4 million t in 2021 to 7.5 million t in 2026. Biodegradable PBAT (polybutylene adipate terephthalate), the production of which will almost quadruple, but also PBS (polybutylene succinate) and bio-based PAs (polyamides) are the main drivers of this impressive growth. The

production of polylactic acid (PLA) will also continue to grow due to further investments in PLA production sites in Asia, the US, and in Europe. Production capacities of bio-based polyolefins, such as PE (polyethylene) and PP (polypropylene), increased as well. Biodegradable plastics, including PBAT, PLA, and polybutylene succinate (PBS) currently account for slightly over 64% (1.5 million t) of the global bioplastics production capacities. Bio-based, non-biodegradable plastics, including the drop-in solutions bio-based PE and bio-based PET (polyethylene terephthalate), as well as bio-based PA (polyamides), make up for almost 36% (0.8 million t). Packaging remains the largest field of application for bioplastics with almost 48% (1.2 million t) of the total bioplastics market in 2021. The data also

italian food & packaging technology - c (2022) - april

packaging trends

confirms that bioplastics materials are already being used in many other sectors, and the portfolio of application continues to diversify. Segments, such as consumer goods, fibre or agriculture and horticulture products, continue to increase moderately in their relative share. With a view to regional capacity development, Asia further strengthened its position as major production hub with almost 50% of bioplastics currently being produced in the region. Presently, almost a fourth of the production capacity is still located in Europe. However, Europe’s share and the share of other world regions will significantly decrease within the next five years. In contrast, Asia is predicted to have passed the 70% by 2026. “We will see an impressive increase in bioplastics production over the next years. This also requires the expansion of production facilities. This way, our industry will be able

to respond to the growing demand for bioplastics. As last year, also this year we have seen the announcement of additional production sites”, says Hasso von Pogrell, Managing Director of European Bioplastics. The land used to grow the renewable feedstock for the production of bioplastics is estimated to be 0.7 million hectares in 2021 and continues to account for only just over 0.01% of the global agricultural area of 5 billion hectares. Along the estimated growth of global bioplastics production in the next five years, the land use share for bioplastics will increase to still below 0.06%. “In relation to the available agricultural area, this share is still minimal. Thus, there is no competition between the renewable feedstock for food and feed and the production of bioplastics” says von Pogrell, “Over 90% of the global agricultural area is used for pasture, feed and food.” www.european-bioplastics.org

Berries & apples remain best opportunities for fresh fruit packaging The Freedonia Group finds that, apples and berries will remain the best opportunities for fresh fruit packaging suppliers through 2024, together accounting for 51% of demand. Growth in apple packaging demand will be above average, supported by a projected increase in domestic apple production and rising demand for apple slices packaged individually for convenience and snacking. Berries are relatively intensive users of higher cost rigid packaging containers due to their greater need for protection compared to other fruits, and packaging demand will also benefit from rebounds in domestic production and increasing availability of smaller sizes. Nevertheless, strong increases in ready-to-eat fruit demand will also yield growth opportunities for packaging suppliers in other applications, as well, particularly melons, grapes, pineapple, mangoes, peaches, and pears.

Fresh fruit packaging demand to climb 4.0% annually through 2024

A new Freedonia Group analysis forecasts demand for fresh fruit packaging to increase 4.0% per year to $2.4 billion in 2024. Sales gains will be supported by a rising demand for fresh fruit sold in some form of packaging, including pouches, bags, and rigid plastic

italian food & packaging technology - c (2022) - april

containers; more intensive use of higher value packaging that offers convenience and ease-of-use features, superior performance and shelf life, and/or improved environmental footprint: Moreover, increasing sales of ready-to-eat (RTE) pre-cut fruit such as apple slices, melon spears, and citrus segments that are typically sold in tubs, cups, or other rigid plastic containers Continued elevated retail grocery spending in the wake of the COVID-19 pandemic will bolster gains, at least in the near term. Nonetheless, increases will be limited by relatively slow growth in overall domestic fresh fruit output, with declines projected for a few key fruit types, including citrus. www.freedoniagroup.com

packaging trends

Bio-based plastic films prepared from potato peels Non-biodegradable, petroleum-derived polymers are widely used for packaging applications despite their negative impact on the environment. This scenario has motivated the development of new alternatives that follow the circular economy concept. Potato peel (PoP) is the main byproduct of the industrial processing of potatoes and is rich in starch. In this work carried out by Italian Researchers, PoP was hydrolyzed in a mild acid medium, gelatinized in different amounts of one of two plasticizers, glycerol (G) or polyglycerol-3 (G3), and films were obtained by casting followed by compression molding. The results, published in Food Packaging and Shelf Life journal, indicate that G3-plasticized films presented higher thermal resistance and reduced water vapor permeability than the G-plasticized PoP films. The mechanical properties of the G3-plasticized films were also improved with respect to G-plasticized films, reaching an elastic modulus of 432 MPa, a tensile strength of 12.7 MPa, and an elongation of 18.4% when using 20 wt. % of G3 plasticizer. Be-

sides, G3-plasticized films presented higher water solubility (30-45%) than G-plasticized ones (1825%). The suitability of the films prepared with 20 wt. % of G3 as packaging for dry foods was evaluated by measuring the total migration of its components in the Tenax food simulant and its oxygen permeability. The migration results (8.6 mg/dm2) comply with the current regulation for food contact materials. Nevertheless, the oxygen permeability (5.5 x 103 cm3 mum m-2 day-1 kPa-1) was unsuitable for long-term protection of food susceptible to oxidation, and for this reason, the developed materials would be appropriate for packaging of dry food where the oxygen barrier is not fundamental.

How to extends the shelf-life of packaged beef steaks Korean Researchers investigated the application potential of a newly developed chitosan/lauric acid edible coating in preservation of fresh beef under refrigerated storage and aerobic packaging conditions. The results were published in Meat Science journal. The 2 mm thick steaks were coated with 2% chitosan (CHI), 1 mM lauric acid in 2% chitosan (CHI/1 mM LA) or 3 mM lauric acid in 2% chitosan (CHI/3 mM LA), and over-wrapped in permeable film. Non-coated samples were used as a control (CON). Results showed that the inhibitory effects against the spoilage bacteria growth, volatile basic nitrogen formation and lipid oxidation of the chitosan coating was increased with the incorporation of lauric acid (p<0.05). More importantly, the incorporation of lauric acid almost completely protected the meat samples against the discoloration after 21 days of storage. The coating with chitosan or chitosan/lauric acid completely inhibited the formation of bacterial spoilage-derived volatile compounds.

Overall, coating of chitosan containing 1-3 mM lauric acid could be a promising method in preservation of fresh beef to improve safety and quality under aerobic packaging condition.

italian food & packaging technology - c (2022) - april

packaging trends

An eco-friendly film of pH-responsive indicators for smart packaging Red cabbage anthocyanin extract (RCAE) exhibited a higher pH sensitivity. This study carried out by Chinese Researchers and published in the Journal of Food Engineering aimed to develop a pH-responsive smart film based on modified cassava starch (acetylated distarch phosphate, ADSP) and RCAE. The morphological, structure, and chemical characteristics of smart films were examined using SEM, FTIR and XRD. The properties of films were measured in terms of swelling ratio, water vapor permeability, optical, and mechanical properties. When the RCAE concentration was not higher than 30%, the anthocyanins in the RCAE formed intermolecular hydrogen bonds and electrostatic interactions with ADSP, resulting in highly dense and cohesive films. The addition of RCAE improved the barrier properties

and water-resistance of films. Moreover, the color response efficiency and color stability were also investigated. The RCAE content and the color intensity were positively correlated. NH3 detection showed that the statistical function model (p < 0.01; R2=0.94) for time and RCAE concentration fitted well with the test data. Considering that the developed film had good color stability and reversibility of color change, the film was suitable to be used in smart packaging.

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italian food & packaging technology - c (2022) - april

packaging trends

pH-sensitive intelligent detector for meat and seafood packaging

Development of an active packaging for mozzarella cheese

The annual amount of food waste or loss is about one-third of the total edible food globally produced for human consumption. Continuous and real-time monitoring by spoilage detectors can significantly reduce food waste. A novel paper-based pH-sensitive meat spoilage detector was developed by US Researchers. A mixture of soybean hulls (SBHs) (hydrothermal-

Researchers from Iran have evaluated the effect of active polyethylene film (PE) containing linalool and thymol active components on the microbial shelf life of mozzarella cheese. PE films containing different concentrations of linalool or thymol (0%, 1%, 1.5% and 2%) were prepared. The antimicrobial properties of the films were examined, and mozzarella cheese was packed with these active films. The antimicrobial properties of packed samples during 30 days of storage were studied. The obtained results from film tests showed that by increasing the concentration of active agents (linalool and thymol) in PE films, the antimicrobial activities of film samples against Escherichia coli, Staphylococcus aureus, Listeria innocua, and Saccharomyces cerevisiae were increased. The cheese tests result demonstrated that mozzarella cheese packaging with PE films containing different concentrations of linalool and thymol leads to a decreased growth rate of molds and yeasts in cheeses. At the end of the storage period, the lowest number of molds and yeasts was for a sample packed in PE film containing 2% thymol, which increased from 1.00 to 1.21 Log CFU/g during the storage period. From E. coliand S. aureus contamination, the samples packed in active films were safe until the last day of storage (30th day), while the control sample was unacceptable at 17th day of storage. According to obtained results from this study published in Food Science & Nutrition journal, it was concluded that the addition of linalool and thymol active components to PE film had a positive effect on the extension of the mozzarella cheese shelf life.

ly-treated in an acidic environment), bentonite, and bromocresol purple (BCP) was coated on paper to produce the detector. The resultant meat spoilage detector was evaluated as a real-time freshness and spoilage indicator of catfish fillets (Ictalurus punctatus). Freshness and spoilage of fish meat with varying weights and headspace were determined by tailoring the detector’s pH. Elemental, structural, and functional analysis verified the formation of a packed SBH-bentonite matrix with enhanced gas adsorption capacity and effective BCP-immobilization. Binder nanofibrillation increased the overall visual color vibrancy and decreased the binder demand in the coating formulation. Headspace volume in the studied range (40 and 160 cm3) did not affect the activation time of the detectors. However, increasing fish weight decreased the detectors’ optimum activation time and pH. The findings of this study published in Talanta journal show that the developed detectors can be tailored for a wide range of sample and packaging sizes by simply adjusting the pH of the detector.

italian food & packaging technology - c (2022) - april

packaging trends

Waterproof and oilproof cardboard for takeaway food packaging In order to develop take-away food packaging containers, Chinese Researchers made waterproof and oil-resistant paper using white cardboard as the base material and coating a solution of carboxymethylchitosan (CMCS) and a solution of polylactic acid (PLA) to improve the water resistance and oil resistance properties of the paper. The results were published in the Packaging and Food Machinery journal. The mechanical properties of the paper after coating have also been improved compared to the original paper. The influences of CMCS and PLA

Development of antifungal packaging films to control postharvest disease Postharvest loss is a major problem in the produce industry and it is for this reason that is important to find alternative solutions to minimize waste. The objective of this study carried out by US Researchers was to evaluate the mechanical, physical, and antifungal properties of packaging films loaded with active essential oil compounds (EOC) in the form of liquid lipid nanodroplets and solid lipid nanoparticles. Food-grade emulsions with sub-micron droplets were used to encapsulate cinnamaldehyde, eugenol, and thymol using liquid (refined coconut oil) and solid (hydrogenated palm oil) carrier oils and incorporated into pullulan packaging systems. Emulsion-doped active films were characterized for their tensile strength, moisture content, color, and antifungal activity against Rhizopus stolonifer, Alternaria spp., and Aspergillus niger. The tensile strength values of active films were similar (P>0.05) to control films without emulsions. Overall active packaging films presented good elasticity and ductility. The control formulations showed no antifungal activity. All active films exhibited significant (P<0.05) inhibition zones against the tested fungi. This study, published in the Journal of Agriculture and Food Research demonstrates the potential application of pullulan packaging films loaded with EOC nanoemulsions as a means of controlling and reducing postharvest disease in produce during shipping and storage.

coating amount and air-drying time on barrier and mechanical properties of the cardboard are studied. The results show that after drying CMCS coated with 5% (wt) and a coating amount of 3.06 g/m2, and then coated with a PLA solution of 5% (wt) and a coated amount of 15.86 g/m2 after air drying for 10 minutes, the oil resistance, water resistance and mechanical properties of the cardboard have been significantly improved. The CMCS/PLA coated cardboard has better water and oil resistance.

italian food & packaging technology - c (2022) - april

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Foodstuffs sustainably packed in plastic

For many foodstuffs, there is often no alternative to plastic packaging. That is why manufacturers are being asked to “reduce, reuse, recycle” in order to minimize the amount of packaging used. The most effective method is to use thinner films and monomaterials. One effect of the Covid-19 pandemic is that many people are choosing to cook and “eat in” more regularly. That is one reason for the marked increase in foodstuff packaging waste volumes in the past year. According to a survey of waste management services by the Bundesverband der Deutschen Süsswarenindustrie (Federal Association of the German Confectionery Industry), the lockdowns in spring and autumn 2020, in particular, led to a sharp rise in glass, plastic and metal packaging volumes in

private households. But other recent surveys suggest there has been a significant rise in packaging waste in Germany in any case, quite independently of this factor. To bring these volumes down, Germany’s Packaging Act (Verpackungsgesetz), which came into force in 2019 and has undergone a number of amendments since, requires the weight and volume of packaging to be reduced to a minimum. To improve the sustainability balance of their packaging, many businesses are therefore replacing plastics with other materials. But even if paper can be used as an alternative to plastic, it is not always environmentally meaningful to do so, considering the power and water consumption involved in producing and recycling paper, for example. In addition, especially in the

foodstuffs industry, the barrier effects of paper are often inadequate, which means it has to be given a plastic coating. The resulting multimaterial mix is then very difficult to recycle – if at all – and ultimately ends up in the incinerator, which is one of the worst possible outcomes in terms of sustainability.

Monomaterials are easy to recycle In general, however, plastic is easy to reuse – if the packaging is designed to be recycling-friendly. Previously, flexible plastic films have been available that offer a good barrier effect against oxygen or water vapour, and consist of several layers to block the relevant gas. These multimaterial films are not recyclable, however,

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packaging equipment

since it is not possible to separate them out. But instead of several different plastics and paper or cardboard packaging, it is often enough to use a single film made of a single material with an appropriate coating. These monomaterials are easy to recycle. Under the Packaging Act, these are defined as materials containing no more than 5% of other substances by weight. The Fraunhofer Institute for Process Engineering and Packaging (IVV), for example, is therefore focusing on developing packaging materials that can be classified as monomaterials but still provide the same protective function as the current multimaterials in terms of the barrier effect for the products they contain. The researchers presented the latest results at FACHPACK 2021. To create a barrier against the gases in question, they integrated various nanoparticles in selected coatings and adhesives as part of the BarriFlexproject. The goal of the project is to develop high-performance, low-cost barrier films with a low carbon footprint that can be used as flexible packaging, and are based on a single material.

since many retail firms require their suppliers to reduce the weight and volume of their packaging, and set the example with their own brands. Aldi, for example, has announced that it wants to reduce the amount of material used in its own brand packaging by 30% by the end of 2025. For individual products, Aldi Süd claims it is already saving 165 tonnes of plas-

Regardless of which foodstuff retailer you prefer, a glance into the shopping trolley will show that many familiar items have been clothed in new and, in most cases, more sustainable packaging in recent months. Even using plastic it is possible to combine sustainability with food safety in this way. Potential adjustments range from reducing empty spaces in the packaging to going

tic a year through measures such as doing without an additional lid. REWE has already taken this step with some yoghurts in its own “ja!” brand, offering customers a reusable silicon lid they can use to close the tub again at home. In addition, REWE aims to use a total of 20% less plastic for its own-brand packaging by the end of 2025.

without unnecessary components such as sleeves, top seals and lids, and making use of thin monofilms. The benefit here can be seen in the climate balance of the logistics process: saving weight uses less fuel. And more products can fit on a pallet, which means fewer journeys to the retail outlets.

Thinner films reduce packaging waste As a packaging material, polypropylene on its own serves as an excellent barrier against moisture and has good recycling properties. Special manufacturing processes can save even more packaging material by making the films thinner. Instead of trays, for example, thinner films can be used for pillow bags. That is a helpful way of scoring sustainability points in the retail trade,

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www.fachpack.de

packaging equipment

Simpl-cut by revolutionizes labeling market Simpl-Cut™ represents a technological revolution in the world of traditional Roll-fed machines. It changes its operating principles and overcomes the limitations that these labelers typically have. It is a rotary rollfed machine for the application of pre-glued wrap-around labels, with differentiated advantages that bring major benefits to customers. Simpl-Cut™ won PMMI’s coveted Technology Excellence Award 2021 at Pack Expo in Las Vegas, the world’s major packaging trade show. Last November 2021 the first prize for the most innovative solution in the General Packaging category was awarded to Simpl-Cut™, the revolutionary labeling solution that won over the international panel with its uniqueness and ingenuity. P.E. Labellers is one of the world’s leading providers of in-

novative labeling solutions. Simpl-Cut™, is “simply” revolutionizing the roll-fed labeling market. Despite being widely used in industries such as soft drink and water, traditional roll-fed labelers have several areas that can notoriously cause downtime and frustration for users. One of the biggest complaints about traditional roll-fed labelers is downtime associated with the frequent cleaning of the vacuum drum that transfers labels after they are cut. In traditional Rollfed labelers, glue can accumulate on the drum and in the vacuum holes. Eventually, the machine must be taken out of operation and cleaned. Additionally, the label cutting area of traditional Roll-fed labelers presents inherent challenges for maintenance personnel. Typically, the setup time for the cutting blades is long and significant expertise is re-

Identikit ■ INNOVATIVE CUTTING SYSTEM IMMEDIATE BLADE CHANGE IN 10’’ ■ GLUE APPLIED BEFORE CUTTING DRUM ALWAYS CLEAN ■ ONLY ONE DRUM ZERO MAINTENANCE ■ UP TO 6 DIVISIONS PER DRUM TOP LEVEL FLEXIBILITY AND SPEED ■ NO-STRESS LABEL UNDERWAY EFFECTIVE MANAGEMENT ■ TWO-IN-ONE MACHINE HOT MELT ROLL-FED AND LINER LESS PRE-GLUED

quired to optimally set them up. Simpl-Cut uses a “cutting edge” process to solve each of these problems.

A “Cutting Edge” Solution

The patented Simpl-Cut technology optimizes the labeling process, virtually eliminating maintenance-related downtime and reducing cost by addressing three major areas: 1) One of the most obvious benefits of the Simpl-Cut system, as the name implies, is the simplicity of the cutting system. Unlike traditional roll-fed labelers that use contrasting blades to cut the label, Simpl-Cut uses fixed blades on a rotating drum to very simply cut the label. The fixed blades are contained in a cartridge which can be changed out and ready to run in less than ten seconds. The process of changing and setting up blades can take hours in traditional Roll-fed labelers. 2) Second, in the Simpl-Cut process, hot-melt glue is applied

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packaging equipment

prior to the cutting of the label, virtually eliminating glue buildup on the drum. In traditional Roll-fed labelers, glue is applied after the label is cut, leading to significant glue buildup on the drum which has to be cleaned often by maintenance staff. 3) Lastly, Simpl-Cut optimizes the labeling process by using only one drum to transfer and cut the label, whereas traditional Roll-fed labelers require two separate drums for each function. This revolutionary feature significantly reduces maintenance, improves uptime and allows for much faster format changes.

A Global Revolution

“The response from our clients has been outstanding,” says Scott Smith, Senior Vice President of Business Development of ProMach, the global group leader in Packaging the P.E. Labellers in part of. “The problems that the Simpl-Cut technology is solving are universal, so these systems are being purchased by a wide variety of clients, from multinational soft drink manufacturers to regional bottled water companies.”

As a product brand of global packaging industry leader ProMach, P.E. Labellers has an extensive sales and service network around the world. The company believes that its global footprint is key to ensuring the success of Simpl-Cut. “This is truly a global product,” Smith says. “Adoption has been especially strong in Western Europe, South America, Mexico and the United States. We clearly understand the importance of local service and support and have made significant investments in our aftermarket infrastructure to be able to support our clients around the world.” One of the earliest adopters of Simpl-Cut technology in the United States has been Silver Springs Water. According to President Kane Richmond, the Simpl-Cut technology is the future of Roll-fed labeling. “Silver Springs has been a customer of

P.E. Labellers and their Roll-fed systems for years. We saw the Simpl-Cut technology soon after it was released and liked the simplicity of the single drum, the reduced setup time and the quick-change knife system. We liked it so much that we ordered two Simpl-Cut machines. I expect this to be the standard for Roll-fed labeling moving forward.” Other famous natural mineral water and beverage brands have been among the first to benefit from it. Top market players who have chosen Simpl-Cut: Spumador, part of the Refresco group, Volvic, a brand of the Danone group, Solar Coca Cola, Ferrarelle, Polar, Ovitale, Arca Continental and many others. (P.E. Labellers - Via Industria 56 - 46047 Porto Mantovano MN - Italy - Tel. +39 0376389311 - email: pelabellers@pelabellers. it - www.pelabellers.it)

+ NEWS + INFORMATION www.foodexecutive.com FOODEXECUTIVE 1-4.indd 4

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31/03/21 16:32

packaging equipment

Compact and efficient end of line for the food & beverage industry SMI designs and manufactures bottling and packaging machines with an innovative design, equipped with IoT technology in order to supply smart solutions for meeting the needs of competitiveness, production efficiency, flexibility, energy saving and easy management of the whole production plant. At Anuga FoodTec 2022, one of the most important international trade fairs for the food and beverage industry, that involves all aspects of the food production, SMI will showcase the latest developments in the packaging industry, resulting from continuous investments in new products and technologies, aimed at providing the users with an appro-

priate support to face the market challenges. The companies that operate in the food and beverage sector must in fact have a strong business competitiveness and be able to quickly adapt their production lines to the new market requirements. The answer to these needs lies in choosing bottling and packaging machines and systems that are compact, flexible and environmental sustainable, designed for the smart factory and equipped with cutting-edge automation and control systems inspired to Industry 4.0 and Internet of Things (IoT) principles. Packaging plays an increasingly essential role and for every

company it is fundamental to provide large retailers with practical, resistant and eye-catching packs. The end-of-line solution showcased by SMI at Anuga FoodTec 2022 (Hall 5.1 – Stand C088) includes the new ASW 30 T ERGON shrink wrapper with single lane infeed and 90° product infeed and the latest APS 615 ERGON semi-automatic palletizer. The combination of these two machines offers all the advantages of an extremely compact, flexible and efficient end of line, that allows the food and beverage companies to easily adapt the production according to the changing consumption habits.

Compact ASW ERGON shrink wrapper with 90° infeed In order to automate and optimize the end-of-line secondary packaging process, SMI offers different solutions suitable for every packaging need: from packs in film only, with cardboard pad or tray, to cardboard boxes, to multipacks in overlapping sleeves, etc. For SMI investments in cutting-edge technology and innovation are the main driver for success in every company. Among the latest innovations in its product range, SMI has introduced 6 new models dedicated to the packaging of different containers with a cylindrical, oval or square/ rectangular base at the maximum output of 30 (ASW 30) and 40 (ASW 40) packs per minute.

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packaging equipment

The advantages of ASW 30 T ERGON packer - Equipped with a single lane infeed, the ASW 30 T ERGON showcased at the trade fair offers the considerable advantage, also in economic terms, of not requiring the presence of a divider for channeling loose products. - The format changeover operations are quickly and easily performed, as it is possible to process various types of containers, of different sizes, without having to use any additional equipment. - It is a compact solution that easily adapts to the logistical conditions of the end of line of any production plant. The system with single lane infeed, preferably positioned on the side opposite to the operator, simplifies the correct channeling of loose products on a conveyor belt equipped with low friction thermoplastic chains. In the pack formation area a pneumatic device groups the containers alternately before the packaging operation in the desired configuration; this section is characterized by a double belt system, that, by means of an electronic cam, separates the product according to the format to be processed. Subsequently, thanks to a rotary feeder, loose products are moved from the single lane to the multi-lane conveyor at the machine infeed. The cardboard magazine is positioned under the infeed conveyor; from here the corrugated cardboard pads or trays, taken by means of an alternating motion picker equipped with a group of suction cups with pneumatic vacuum system run along the cardboard ramp and

are positioned under a group of incoming products with the long side leading. The unwinding of the film reels, positioned in the lower part of the machines, is controlled by a progressive brake that ensures optimal film tensioning. The film splicing at the end of the reel occurs by means of a manual sealing bar. The reel-holder spindles have pneumatic locking and when the film reel is running out, a special device stops the machine.

Compact APS 615 ERGON palletizer The tertiary packaging of food requires increasingly flexible solutions for improving the handling of the containers and avoiding damages during their handling, reducing the format changeover time in order to quickly adapt the production to the new palletizing patterns and increase the performance with a reduced space. APS 615 ERGON palletizing system stands out for: - compact and ergonomic structure, that allows a significant

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space saving within low-speed bottling plants; the ergonomic and functional structure of the APS ERGON allows the operator to easily and safely perform the activities related to installation, management and maintenance; use of innovative, smart and customized technical solutions, that offer considerable advantages in terms of operational flexibility and economic competitiveness of the processes; optimized TCO (Total Cost of Ownership) thanks to low operating and maintenance costs; high level of flexibility, thanks to the possibility to realize several palletizing patterns, according to the specific customers’ needs; use of cutting-edge technology, that ensures great operational flexibility and possibility to adapt to the needs of format changeover, product changeover and/or plant layout; the operations are controlled by a user-friendly machine automation and control system, guaranteed by an extremely intuitive graphic interface, by

packaging equipment

a touchscreen display and by POSYC® real time diagnostics and technical support functions; - the electrical panel, positioned outside the safety guards is a different module, that is not unwired during the transport and can be immediately installed at the customer’s plant.

Compact and functional structure The core of the APS 615 ERGON semi-automatic palletizing system is composed of the structure where the three Cartesian axis system designed for the pallet formation is positioned. This is added to the infeed conveyor, the product picking head and the machine guards. At the palletizer infeed, the product arrives at the product feeding conveyor and is cadenced by the rubber conveyor. Subsequently, it is brought into the picking position by a distancing conveyor; here the gripping head picks the pack, individually or grouped, and moves it to the pallet on the ground. The cyclic repetition of this operation enables to create several palletizing layers. The picking head is equipped with a motor for the product rotation, in order to place the pack on the layer in the position required by the palletizing pattern. Once the pallet formation has finished, the operator manually removes the full pallet and positions a new empty pallet. (SMI S.p.A. - Via Carlo Ceresa, 10 - 24015 San Giovanni Bianco (BG) - Italy - Tel. +39 0345 40111 - email: info@smigroup.it - www. smigroup.it)

Packaging systems integration “WE DRIVE INNOVATION” is the theme at this year’s IPACK-IMA show. To demonstrate their innovative capabilities, BARRY-WEHMILLER Packaging Systems Italia S.r.l., part of the BW Flexible Systems division, will be displaying an exciting example of Packaging Systems Integration by combining a SCHIB CO90E horizontal flow wrapper with a CM VERUS vertical form fill seal bagger into a compact configuration. A similar Integrated Packaging System was recently designed and installed in a leading Italian bakery company to facilitate weighing and packaging in either stand up flat bottom bags, on a vertical form fill seal bagger, or flow wrapped trays, on a horizontal flow wrapper. This Integrated Packaging System capability also demonstrates BW Flexible Systems’

continued dedication to increasing sustainability in flexible packaging. By directly connecting and integrating these machines, improved efficiency is achieved requiring less energy, further to reducing the machinery footprint and required space. The CM VERUS, BW Flexible Systems’ versatile continuous motion VFFS bagger, is designed to meet the stringent sanitary requirements of the IQF, produce and cheese markets, but its ease of operation, quick changeover features and its ability to seal all film structures makes it a popular option for snack, bakery and confectionery applications, as well. Designed for small-sized candies and confectionery treats, the Schib CO90E is a state-of-the-art horizontal flow wrapper capable of wrapping up to 2,000 pieces per minute. BW Flexible Systems

The CM Verus has become the preferred choice for high-speed packaging needs (BARRYWEHMILLER Packaging Systems Italia).

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Tailor-made solutions EBARA Pumps Europe, part of the Japanese group EBARA, manufactures the EVMSL series (AISI 316L) with tri-clamp connection and stainless steel base designed to meet all application needs in the pharmaceutical and food & beverage fields. The main features of EVMS series are reliability, corrosion-resistance and easy inspection thanks to the tri-clamp connection.

For more information scan the QR code www.ebaraeurope.com

packaging equipment

offers several configurations, including lollipop versions, customized feeders for hard-boiled candies, molded products and marshmallows, and multi-feeders to wrap products in assorted colors. As part of its broader sustainability roadmap, BW Flexible Systems significantly reduced carbon emissions at its Italian facilities by 92% via a partnership with E.ON, one of Europe’s largest energy network operators. As of January 1, 2022, the flexible packaging company’s two Italian manufacturing plants – located in Mestrino and Monte di Malo – are now powered by 100% renewable energy, as certified by E.ON. To view this year’s Integrated HFFS and VFFS Packaging System and to discuss any flexible packaging and sustainability needs, visit BARRY-WEHMILLER Packaging Systems Italia S.r.l. in Hall

Rotating candy feeder of the Schib CO90E High-speed Horizontal Wrapping Machine (BARRY-WEHMILLER Packaging Systems Italia).

7, Stand B17 during this year’s IPACK-IMA show in Milan, Italy. Those unable to attend are encouraged to contact BW Flexible Systems through their website at www.bwflexiblesystems.com.

(Barry-Wehmiller Packaging Systems Italia - Via Trieste 53 35035 Mestrino - PD - Italy - Tel. +39 049 9006511 - e-mail: info.vicenza@bwpackagingsystems.com - www.bwflexiblesystems.com)

PACKAGING MACHINERY: 2021 TURNOVER ABOVE €8 BILLION (+8%) The Italian packaging machinery manufacturers have once again passed the €8 billion mark. According to the preliminary figures compiled by the MECS - Ucima (Italian Packaging Machinery Manufacturers’ Association) Research Department, the sector has reached an overall turnover of €8,435 million in 2021, 8% up on the result recorded in 2020. This figure is higher than the 2019 turnover and consolidates the industry’s position in the wake of the pandemic. Specifically, the Italian packaging machinery manufacturers’ domestic sales fell by 18% to €2,035 million, while exports, which have always been the sector’s key strength, grew 5% year-on-year to €6,400 million. However, the return of industrial plants to full capacity is accompanied by a 30% average increase in production costs. Companies face soaring raw materials costs, higher prices and delayed deliveries of components, more expensive land and sea

transport, and a disproportionate rise in the cost of energy for operating factories. And despite the almost 7 months of assured production in 2022 estimated by MECS, the current global situation is likely to have a negative impact on the sector as well as holding back the recovery of the Italian economy. “Ucima is monitoring the price increases of key commodities,” says Ucima Chairman Matteo Gentili. “These market issues must be acknowledged and managed so as not to jeopardise the growth in production of our sector and of the country as a whole, especially during this delicate period of recovery. The orders already acquired for 2022 are higher than the historical average, so we are very optimistic about the next twelve months. However, we don’t want to have to slow down production and deliveries of our machinery due to the lack of a small number of components worth just a few hundred euros.” www.ucima.it

italian food & packaging technology - c (2022) - april

packaging equipment

Packaging development from Schubert: sustainability – a delicate balance Paper-based, made of glass or biodegradable? There are many different opinions on what constitutes sustainable packaging. But one thing is certain: the pressure on manufacturers and users is growing. So how can consumer demands be met while satisfying recyclers? Gerhard Schubert GmbH, offers packaging design and development as one of its service.

Fully recyclable, biodegradable, made of 100% recycled material, produced from biobased raw materials – today, the sustainability of packaging is advertised with many formulations. Users are responding to the high expectations of consumers in the B2C market. But what exactly do the individual references to the packaging properties mean? Is biodegradable plastic film really better than conventional? How does the life cycle assessment of fibre-based composites compare to pure plastic packaging? And

isn’t everything incinerated in the end anyway? When shopping, many consumers are unsure of what choice will keep their environmental footprint lean. And they are not alone – many manufacturers or users of packaging feel the same way. As a result, packaging is still entering the market that, although well-intentioned, is more harmful to the environment than beneficial. Ultimately, the ones who bear the brunt are the disposal companies: What cannot be separated well or only has a small

share in the collection of recyclable materials cannot be recycled. The recycling cycle then misses out on the material and recyclers lose their margin. For non-recyclable materials, the only option is thermal recycling – a euphemism for the waste incineration plant. For economic reasons, but also because the industry expects politicians to impose even stricter recycling quotas in the foreseeable future, several recyclers and dual systems have now developed their own certifications to assess the recyclability of packaging. Points are deducted, for example, for material composites which cannot be separated or are difficult to separate, such as PE bottles with PVC sleeves. Mono-material, on the other hand, is rewarded. Consultancies and technical testing organisations also offer such services. However, those who produce or use packaging sometimes have to dig deep into their pockets for these offers. Changing materials or replacing equipment can be even more expensive.

Considering recyclability from the outset

Thanks to a special sealing technology, the Flowpacker from Schubert can switch between conventional and sustainable flowpack films.

italian food & packaging technology - c (2022) - april

It makes more sense to bring specialists in packaging development on board who are at the very beginning of the chain and have a decisive influence on the nature of the packaging: Manufacturers of high-quality packaging equipment have valuable expertise in materials, design and recyclability. Ultimately, they know every detail of the packaging that is processed on their machines and understand exactly which factors have an impact on sustainability. The driving force here is no longer just the high-

packaging equipment

Most of Schubert’s packaging machines can handle both plastic packaging and paper-based packaging.

est possible material and energy efficiency in production and processing, but also recyclability at the end of the life cycle.

Jägermeister Dispensing with shrink film

At Jägermeister, the herbal liqueur manufacturer, the bottles were manually repacked into cardboard trays outside the production area and then wrapped in shrink film. However, the filling line was producing much more quickly in response to higher de-

mand and the product bottleneck in front of the packaging line was causing noticeable losses in efficiency. In close collaboration with Schubert, Mast-Jägermeister SE designed a new outer packaging that does not require plastic. It was important to remain true to the appearance of the traditional Jägermeister brand and to take a secure step into the future of packaging design not only with the latest robot technology, but also with the right material and format. To this end, both the

sales carton and the shipping carton for machine processing were entirely redesigned and optimised for automated packaging processes. Additionally, the new sales carton offers a larger printable surface for brand presentation and can be effectively merchandised at POS. “We do not see designing for recycling as a hurdle, but rather as an integral part of the development process. After all, smaller wall thicknesses or tighter boxes have a positive impact not only ecologically but also economically,” says Valentin Köhler, who has been a packaging developer at Schubert for many years. With an intelligent solution, the packaging system manufacturer from Crailsheim recently helped a confectionery manufacturer from Turkey achieve material savings of up to 25 per cent, for example. “This pays off quickly and also long into the future – especially in times of rising raw material costs,” Köhler highlights. The savings were achieved through a complete redesign of the boxes: The previous solution with pre-glued cartons was replaced by a new carton concept as part of the packaging automation project. Since the case packer works very precisely and requires only small tolerances for the boxes, the blanks can be cut more tightly and the amount of packaging material can be reduced.

Bringing sustainability in line with other requirements

Schubert developed an entirely new sales carton for Jägermeister that is optimised for automated packaging processes and does not require shrink film.

Homogeneous material, and as little of it as possible – is this ultimately the secret to developing sustainable packaging? “Of course, you always have to remain realistic: For food producers, sus-

italian food & packaging technology - c (2022) - april

packaging equipment

A complete redesign of the carton now saves a Turkish confectionery manufacturer as much as 25 per cent of packaging material.

tainability is one aspect amongst many,” Köhler points out. “Especially in the food industry, competition is extremely high. Issues such as visibility at the POS, reliable procurement and compatibility with common transport systems also play a key role.” So the trick is to consider all needs equally in order to find the ideal solution in the end. One that requires as few compromises as possible. As a machine developer who strives to satisfy customers’ wishes in the best possible way, Schubert takes into account the concerns of all parties involved when developing packaging and relevant systems: those of the customer as well as those of the retailer, the end consumer and the recycling companies. Thanks to its manufacturer-independent consulting services, the company is able to help customers make the complete switch to sustainable packaging materials. Right from the initial planning stage, Schubert pays close attention to a perfect interplay of materials, technology and know-how – from cardboard trays to paper-based films. Hosta is an impressive example of how sustainability and economic efficiency can be successfully combined. The long-estab-

lished Franconian company is best known for its puffed rice product: Nippon. Schubert was brought in as a partner to design a new approach to packaging at a very early stage of the project. The aim was to optimise the packaging design in terms of both sustainability and economic efficiency. Precise pick & place robots enabled the developers to shorten the plastic trays by 10 millimetres. Thanks to this optimisation, the film repeats of the flowpacks could also be reduced by another 6 millimetres. This saves packaging material and therefore costs in the long run. The packaging professionals even reworked the carton: It now consists of a single flat blank with a lid, and no longer of three different parts. Taken together, the improved packaging yields so much savings potential that the carton footprint could be significantly reduced: There is now room for nine instead of eight boxes per layer on a shipping pallet. The bottom line is a huge cost saving for Hosta: Not only is packaging material saved, but also truck journeys.

Harnessing 50 years of know-how to meet today’s challenges

Here again, the Crailsheimbased family business draws on many years of experience: As a packaging machine manufacturer who worked mainly with cardboard 50 years ago, Schubert draws on a wealth of knowledge. This expertise is paying off again today. Especially in Europe, the trend towards paper, cardboard and paperboard has intensified due to stricter legal requirements. “Cardboard is now in even greater demand by manufacturers,” confirms packaging developer Köhler. However, Schubert also focuses on the compatibility of sustainability and cost-effectiveness for all other materials. “With a view to sustainability, there is an increasing demand for openness to technology in many industrial sectors,” says Köhler. “With our flexible systems, we have been offering modularity since the mid1980s. For example, most of our systems can handle both plastic and cardboard packaging.” Com-

At confectionery manufacturer Hosta, the packaging design was optimised in terms of both sustainability and cost-effectiveness.

italian food & packaging technology - c (2022) - april

packaging equipment

posite materials can also be handled without any problems. Deciding on one of the many material variants can be difficult in such an environment. The openness for modifications to existing packaging that Schubert offers with its flexible systems also guarantees customers future security for their investments. “From a business perspective, this is a form of sustainability as well,” comments Köhler.

Never disregard product quality and safety

As great as the desire for sustainability may be, especially in the food industry, the most important task of packaging remains the barrier function between product and environment. Its main purpose is to protect the product through both transport and storage, and until consumption. “The most ecological packaging is of no use if it can no longer guarantee the protective function,” Valentin Köhler also confirms. When it comes to developing packaging, the Schubert team therefore always carefully weighs up all aspects. Köhler

advises against greenwashing, i.e. the use of packaging that claims to be sustainable but cannot deliver on the promise. “If the barrier function cannot be ensured in any other way, we prefer to recommend a pure plastic film if there is any doubt,” he explains. After all, in many cases this material can also be recycled – if it is disposed of correctly. When it comes to product protection, Schubert customers can also depend on the reliability and flexibility of the systems from Crailsheim – even with flowpack films, where the tightness and barrier functions of some, cannot normally be easily achieved. In Schubert’s flow-wrapping machines, a variable sealing system ensures a reliable solution. The technology combines the ultrasonic method for longitudinal sealing and the flying cross-sealing unit which ensures the sealing time can be adjusted exactly to a constant value. The advantage is that both longitudinal and cross sealing processes work very gently and are suitable not only for heat-sensitive products but also for sustainable films.

ABOUT GERHARD SCHUBERT GMBH Gerhard Schubert GmbH is the globally recognised market leader in top-loading packaging machines (TLM). The family business from Crailsheim (Baden-Württemberg, Germany) relies on a combination of simple mechanics, intelligent control technology and high modularity for its digital, robot-based packaging machines. With this philosophy and its own culture of innovation, the company has been treading completely independent technological paths for over 50 years. With its TLM technology, the machine manufacturer provides its customers with future-proof packaging machine solutions that are high-performance, easy to operate, flexible in termsof format conversion and stable in function. The TLM packaging machines package products of all types and industries from food, confectionery, beverages, pharmaceuticals, cosmetics to technical articles – in trays, cartons, boxes or flowpacks. Well-known brands such as Ferrero, Nestlé, Unilever and Roche rely on automation solutions from Schubert, as do numerous small, medium-sized and family-run companies. Founded in 1966, the group of companies, now managed by the second generation, employs 1,400 people.

Schubert packaging developer Valentin Köhler strives to meet the ecological and economic demands on packaging in equal measure.

Finding the most sustainable solution for each application

Plastic or paper, metal or glass, composites or indeed materials that are currently unknown – no packaging can cover all needs equally and always offer the highest sustainability. Expertise and technological knowhow are therefore required to find the best possible solution for the given application. With its high-performance, flexible equipment and application-oriented development capabilities, Schubert offers packaging design that ensures its customers’ future viability while setting industry-wide standards in terms of sustainability. “Our goal is to always meet ecological and economic demands in equal measure,” says Valentin Köhler. “Quite simply because when both are in harmony, that’s always the most sustainable solution.” (Gerhard Schubert GmbH Industriegebiet Südost - Hofäckerstraße 7 - 74564 Crailsheim - Germany - Tel. +49 7951400-0 - e-mail: info@gerhard-schubert. de - www.schubert.group)

italian food & packaging technology - c (2022) - april

Via Mecenate, 78/b 20138 Milano - ITALY Tel. +39 02 504095 +39 02 504195 Fax +39 02 5062646 info@danioni.com

GRINDING MILLS AND PLANTS ITALO DANIONI manufactures grinding mills, mixers and crushers since 1918. The Company also produces closed circuit, refrigerated and conditioned and explosion proof plants for products in powder. Customers have at their disposal a test room with industrial machines for verification of functioning and capacity

Upgrading to existing installations

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packaging equipment

Always beside food manufacturers in the transition towards automation Complete packaging lines for any production requirements Packaging trends have changed quickly over the last three years, especially due to the new required hygienic standards and the urgent demand for safety throughout the food industry. In production environments, the less food is handled, the better. This is essential for meat processing and packaging, but it is an increasingly appreciated production method. In order to make quick and reliable decisions about their offer, players in the food processing industry have to meet the needs of the food industry which, in turn, are strongly conveyed by end consumers. To have the least manipulated products possible, at ILPRA, we are receiving requests for increasingly automated packaging solutions. One of our strengths has been to understand the discouragement of some companies in having to deal with many different suppliers, forced to change their production environments. Thanks to our great experience in the packaging sector and a working synergy between the product management and the technical department, we are able to offer complete packaging lines and provide turnkey solutions for any production requirements.

Examples of skin packaging (Ilpra).

ILPRA is a versatile player for the range of machinery required, but understands that the offer must also be flexible, with packaging solutions for small, medium and large productions. We also know that every company must have access to quality packaging, even in small productions, to grow and build step by step new projects of higher productivity. ILPRA’s mission is to provide solutions that enable customers to invest in a packaging line that meets their needs, always with the aim of enhancing their potential. A trend that is increasing in the last period is Skin packaging, even for small businesses. For this reason, our entire Foodpack range is designed to pack in Skin, even at high protrusion levels. This is

our value: we adapt our offer to customers’ requests. Essential to give the product a unique appearance, ideal to ensure its shelf life, Skin packaging is increasingly in demand in the food industry and is one of our strengths. It’s called sensory marketing: Skin packaging allows the consumer to fully examine the quality of the product, making the shopping experience more enjoyable. Every production must have quality packaging to grow and expand its business. Two major innovations within our models will be presented at the upcoming editions of Anuga, Iffa and Ipack-Ima 2022.

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packaging equipment

Foodpack Hyper is the fully mechanical line that ILPRA has designed in response to the demand from large-scale production. It is available in the 1000 and 1250 versions. Hyper reflects our ambition to offer a quick and tireless machine, close to the idea of perpetual motion. For this reason, we have installed the new CPS (Constant Placement System) technology, which allows the continuous inflow of trays, thus increasing speed. Thanks to its software, the conveyor belt automatically separates the trays and transports them in the sealing area, communicating with the jaws during the gripping phase. In addition, the machine includes the Anti-crush Systems, the ID Control System for the recognition of authorized personnel

and Predictive, technology that allows planning of maintenance and replacement of components. This model allows the packaging of trays in sealing only, vacuum, Modified Atmosphere, Skin at high level of protrusion, also on cardboard. As an option, Foodpack Hyper is also available in double line version. The second innovation is addressed to small and medium productions, to reach high packaging standards with a limited investment. The Foodpack 400 Extra Roto is a manual tray sealer with a rotary table, designed for Skin packaging even at high levels of protrusion (as an option up to 70mm). This model allows loading and unloading of the packed trays on one station while the sealing-cutting operations are

carried out on the other. In this way, the execution time of a complete work cycle is considerably reduced. It offers the possibility of packaging in sealing only, vacuum, Modified Atmosphere but especially in Skin, OverSkin and ExtraSkin (also available on cardboards), guaranteeing constant and quick working cycles. For Skin and its variables, loading/unloading and sealing/cutting times are almost equivalent, thus optimizing the entire production cycle. There are those who choose Skin packaging for aesthetics and those who choose it for quality. Those who choose ILPRA do it for both. (ILPRA spa - Via Mattei, 21/23 - 27036 Mortara - PV - Italy - Tel. +39 0384 2905 - email: info@ ilpra.com - www.ilpra.com)

shop.chiriottieditori.com RIEMPITIVO LIBRI 2018 1-2_new.indd 2

italian food & packaging technology - c (2022) - april

16/05/18 11:19

HYGIENE AND SAFETY

Food analytics make an important contribution to food safety How can the safety of food be guaranteed in the context of international chain stores and the at the same time growing need for transparency regarding the origin and processing? This question is one of the key themes at Anuga FoodTec, which is being staged in Cologne from 26 to 29 April 2022. To minimise the consumer protection risks and guarantee the authenticity of the foodstuffs, the international supplier fair for the food and beverage industry provides information on the latest technologies and services. The agenda focuses on trends and the residue analytics process as well as on current approaches for the prevention of food fraud. Experts estimate that around ten percent of the food and raw materials traded worldwide are affected by food fraud. The most

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hygiene and safety

frequently counterfeited foodstuffs are olive oil, honey, milk, fish as well as adulterated spice and nut mixtures.

The spotlight is on interdisciplinary methods Whether for allergen analysis, GMO detection, the determination of the animal species or detection of microbiological contaminations: The demands in the food safety section are just as diversified as the product spectrum of the exhibitors at the Cologne fair grounds. These range from measurement technology and accessories, sample

preparation and analysis, to consumable supplies, through to whole laboratory facilities. In addition to immunological methods such as ELISA, the real-time polymerase chain reaction (PCR) is the basis for many food analysis examinations, because it enables high specificity and fast results. Whereas in the past the implementation of the thermal cycler necessary for the process was associated with high costs and intensive training, in the meantime affordable and compact devices are available that offer versatile applications in the everyday routine of smaller laboratories. This type of selective routine analyses will also be justified in the future. Taking a look at Anuga FoodTec 2022 also underlines the fact that the days of isolated solutions are over. The development towards higher-resolution analysis devices is continually striding forward, because the quality and safety of a foodstuff is no longer determined merely by a few parameters but indeed by a variety of substances. The classic analytics that concentrates on the determination of the absolute concentration of known metabolic compounds reaches its limits here. The necessary marker substances initially have to be identified to determine authenticity parameters or detect a hitherto unknown change in a foodstuff. Metabolomics analyses are at the fore of this interdisciplinary approach. They are based on two methods: The nuclear magnetic resonance spectroscopy and the mass spectrometry, which are implemented coupled with chromatographic methods

italian food & packaging technology - c (2022) - april

(gas chromatography and high performance liquid chromatography). These enable non-target analyses such as authenticity appraisal and the determination of the origin of foodstuffs.

The Laboratory 4.0 is taking shape Manual work is still the biggest time-consuming factor in the laboratory. Food samples have to be processed fast and in accordance with the defined standards - demands that can be simplified with the aid of digitalisation and automation. Totally in line with the Laboratory 4.0, smart and networked analysis devices are under focus at Anuga FoodTec, which can be flexibly integrated into the IT environment across the entire value chain. The aim is to convert manual processes into automated processes and integrate them into the existing laboratory information management systems (LIMS). Based on these premises, scientists are presently working on rapid tests, which detect for instance within eight hours whether a foodstuff has been contaminated with salmonellae. Such molecular biological detection methods are already implemented in laboratories today, however these are rarely carried out as fully-automated processes or in the field of food diagnostics. To make this possible, the researchers are working on solutions that convert all hitherto manual processes into automated processes such as cultivation, enrichment, molecular biological duplication, through to detection.

hygiene and safety

Rapid hygiene control tests Beyond the trend of characterising food more and more extensively by its ingredients and composition, above all practical cleaning and hygiene control tests are essential in the production environment. Ready-to-use culture medium plates are considered to be the ideal tool for monitoring hygiene. The method of detection is based on specific chromogenic substrates that are broken

down into dyed products in the metabolic process of the cultivated microorganisms. After the incubation period, one can easily detect whether possible spoilage agents were found on the tested surface. However, it takes several days until the result is available. Rapid tests on the other hand don’t allow extensive screening when monitoring corporate hygiene, they do however provide a fast yes or no answer. Test sticks that react to nicotinamide adenine dinucleotide (NAD) and

its phosphates are used for the purpose. The compounds are found in all living cells, including microorganisms as well as in food residues. A positive result is signalised by a change in the colour of the stick - and thus an impure surface. Such real-time tests are becoming increasingly more important for the food producers, because they detect deficiencies in the cleaning or disinfectant area or in the technological process within a few minutes. www.anugafoodtec.com

Effectiveness of enzymatic treatment for reducing dairy fouling Conventional cleaning with chemical products uses a substantial amount of water and energy to clean the fouling related to dairy production, resulting in significant economic costs. Spanish Researchers evaluated an enzymatic treatment based on the use of protease

and amylase to clean dairy fouling generated in an indirect plate heat exchanger and the spray dryer equipment of a pilot plant, representing real cleaning conditions in the dairy industry. These results were published in LWT - Food Science and Technology.

The efficacy of the enzymatic treatment in removing fouling at 50°C was comparable to that of the clean-in-place method, with alkaline–acid cleaning performed at a maximum temperature of 80°C. Microbiological analysis showed that the cleaning treatments guaranteed adequate hygienic conditions of the dairy products manufactured. Monitoring fluorescence markers, such as tryptophan, riboflavin, Maillard compounds, and dityrosine could help improve the effectiveness of both alkaline and enzymatic cleaning. The enzymatic treatment fulfills dairy industry objectives, saving water and energy during washing by reducing chemical product use. Considering that enzymatic cleaning is biodegradable after use and that its economic cost is competitive compared to chemical cleaning, it represents a viable alternative to the chemical cleaning of dairy fouling.

italian food & packaging technology - c (2022) - april

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PRODUCT TRENDS

A global perspective about cultured meat Cultured meat has come a long way since 2013. What was once a concept from the realms of science fiction, made in tiny quantities in research labs for astronomical costs has now become an emerging industry, with start-ups across the world racing to become the first to successfully produce cultured meat on a commercial scale. Companies are now routinely carrying out taste tests of cultured meat products and, if you were lucky enough to get a reservation at the 1880 restaurant in Singapore in early 2021, cultured chicken nuggets could even be ordered, following the regulatory approval for cultured meat produced by Californian start-up Eat Just, Inc. Cultured meat, otherwise known as cultivated meat, cell-based meat, or clean meat, is an emerging technology area that involves using cultured animal cells to create meat-like food products. Unlike plantbased meat or other meat analogs, cultured meat is produced from the same cells as conventional meat and can theoretically provide an exact replica of the real thing, without requiring animal slaughter and at a fraction of the environmental cost. Over the last few years, enthusiasm around the cultured meat industry and its potential to disrupt the $1 trillion conventional meat industry has been growing. Since 2015, the sector has raised over $600 million in funding, growing from less than five companies to over fifty in the same time frame. There are now cultured meat companies on every continent, other than Antarctica, and cultured meat has even been produced in space (more on that later). This article takes a look at the global picture

of cultured meat, exploring how the emerging technology is evolving across the world. “Cultured Meat 2021-2041”, a new report from IDTechEx, explores the world of cultured meat, providing regional level analysis on markets and regulations and forecasting the next 20 years of the cultured meat industry.

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product trends

North America Home to industry heavyweights such as Eat Just, UPSIDE Foods (formerly Memphis Meats), and BlueNalu, the US is the undisputed powerhouse of the cultured meat industry. Mostly stemming from the activity of US companies, North America has seen a surge of investor funding, with the region being overrepresented in terms of money raised – despite only having around 40% of the world’s cultured meat companies, North America has seen 57% of the fundraising. This investor enthusiasm stems in part from the growing popularity of meat alternatives in the US. For example, the US plant-based meat industry has grown rapidly over the last five years, stemming from increasing consumer awareness around health and nutrition and concerns over the sustainability of the global meat industry, something that has been accelerated by the COVID-19 pandemic (for more analysis of the global plant-based meat industry, see the recent IDTechEx report “Plant-based Meat 2022-2032”). Cultured meat may be the next step in the journey away from conventional meat, with cell culture theoretically being able to provide exact replicas of conventional meat, right down to the molecular level, but at a fraction of the environmental cost. Reflecting the high levels of funding, North American cultured meat companies are among the most commercially developed. Cultured seafood producer BlueNalu is constructing a pilot facility in San Diego, with the aim of launching a commercial product in the US this year, and California-based Eat Just is the first cultured meat company in the world to have received regulatory approval for one of its products, a cultured chicken bite that was approved for commercial sale in Singapore in 2020.

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North America may even become the second-region to approve cultured meat for commercial sale. The US is heavily rumored to be in the final stages of approving a cultured meat product for commercial sale in the country, likely a cultured seafood product. Cultured seafood is likely to have the simplest path to regulatory approval in the US, as it is set to be solely regulated by the FDA, rather than the fairly complex arrangement between the FDA and USDA for approval of other cultured meat products. However, as of October 2021, these are still rumors and there have been no formal announcements to suggest that cultured meat could be hitting stores and restaurants any time soon in the US. Nevertheless, many in the industry are optimistic – a US regulatory approval would be enormous for the cultured meat industry and would likely see a flood of new money entering the space. US approval would also influence the approval processes in other regions, particularly following a safe and successful market entry.

Asia Despite all the industrial activity in the US and North America, it was Asia that captured the headlines around cultured meat in late 2020 and early 2021 as Singapore became the first region in the world to approve cultured meat for commercial sale in December 2020. The Singapore Food Agency (SFA) granted approval for cultured chicken produced by Eat Just to be sold in Singapore as an ingredient in nuggets produced by the company. The Singaporean government has historically been supportive of the cultured meat industry. To improve the country’s food security, in 2019 the Singaporean government set up the “30 by 30” goal, with the aim of producing 30% of the country’s nutritional needs locally by 2030, using technologies including vertical farming and alternative proteins. Following the regulatory approval, Eat Just carried out a limited commercial release, providing “chicken” bites containing a blend of plant-based proteins and cultured chicken cells to one local restaurant. Although the release was more of a proof-of-concept than a serious attempt at commercialization, with Eat Just losing money on each chicken bite sold, the release generated much excitement, both in Singapore and across the wider world. Eat Just has since raised $170 million to focus on scaling up its cultured

product trends

The geographical distribution of investment into the cultured meat industry compared with the geographical distribution of the companies themselves. Source - IDTechEx

meat production ahead of a wider release across the country. Outside of Singapore, the picture is a bit less optimistic for the cultured meat industry across the Asia-Pacific region. Despite studies suggesting that East Asian consumers may be more willing to try cultured meat than their US counterparts, the region remains comparatively underfunded – although the Asia-Pacific region has 17% of the world’s cultured meat companies, it has only seen 5% of global investor funding into the industry. The regulatory situation is also unclear – outside of Singapore, there is no existing regulatory framework specific to cultured meat anywhere in Asia, although cultured meat was briefly discussed in the 2020 National People’s Congress in China. It may be many years before cultured meat products are seen anywhere in Asia, outside of Singapore. Moving away from Asia-Pacific but still staying in Asia, Israel has been a particular focal point for the cultured meat industry. Much like Singapore, food security is a significant concern in Israel, and the country is home to several cultured meat start-ups, including cultured steak producers Aleph Farms and cultured chicken producers Future Meat. Although cultured meat is not approved for commercial sale in the country, consumers can even apply for a table at SuperMeat’s“The Chicken” restaurant, where

they can taste a prototype cultured chicken burger, although they are not allowed to pay for it.

Europe Europe has also seen significant activity in the cultured meat space. The industry was effectively founded here when Dr Mark Post of Maastricht University in the Netherlands demonstrated the world’s first cultured meat prototype in 2013 to a room full of journalists in London. Mosa Meat, the company formed from his research, has since become one of the largest companies in the space, having raised almost $100 million in disclosed investment funding. Europe is now the second largest region in terms of the number of cultured meat companies and levels of funding raised, behind North America (although it is third if Asia-Pacific and the Middle East are considered as one region). The European Union also has one of the most well-defined regulatory pathways for cultured meat in the world. Cultured meat is explicitly mentioned in the bloc’s “Novel Food Regulation”, which sets out a somewhat clear pathway for how a cultured meat company can gain approval to sell its product. In August 2020, a cultured meat research program led by Spanish start-up Biotech Foods was awarded a €2.7 million grant under the EU’s Horizon 2020 R&D

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product trends

funding framework, also suggesting that there may be some government support for cultured meat in the EU. However, cultured meat is still probably some distance away from commercial release in the region. It is likely that there will be intense arguments over labeling of cultured meat products, similar to those seen around plant-based substitutes. In the EU, plant-based producers are banned from calling plant-based products “yogurt” or “milk”, and some member states have gone even further – France does not allow the use of meat terms like “steak” or “sausage” to describe products, following meat industry lobbies claiming that these terms confuse customers. Additionally, consumers and regulators in Europe have historically been hostile to biotechnology in food. Even now, it is almost impossible to release a food product containing genetically modified organisms (GMOs) in the region, and the EU has indicated that it will take a hostile regulatory stance towards the use of gene-editing technologies such as CRISPR-Cas9 in food. Without a change in regulatory attitudes, there is a risk that the EU will be left behind in the next generation of innovative food products.

Solutions. The company has since launched the Aleph Zero program, which aims to establish cultured meat production equipment in extra-terrestrial environments. US-based Finless Foods has also produced a prototype in space, following a partnership with 3D Bioprinting Solutions. Although the technical barriers to producing cultured meat in space are formidable, space exploration may (eventually) be an ideal market for cultured meat. Food variety and choice is currently extremely

The rest of the world

The Aleph Zero program, launched by Israeli cultured meat company Aleph Farms, aims to grow steaks in space. Source - Aleph Farms

Although North America, Asia, and Europe have seen the most activity, cultured meat is truly a global phenomenon. In South America, Argentina-based Cell Farm Food Tech has become the first cultured meat start-up to be founded in the region, while a Brazil-based meat producer recently partnered with Aleph Farms in a push to bring cultured meat to the region. In Africa, Cape Town-based Mzansi Meat is hoping that its local networks and understanding of African culture will enable it to gain a foothold across the continent. However, challenging cost pressures and a lack of established supply chain infrastructure mean that a successful African commercial release remains a daunting prospect.

Cultured meat in space? Cultured meat is not just an Earth-based phenomenon. In 2019, Israeli cultured meat start-up Aleph Farms became the first company to produce cultured meat in space, creating small-scale muscle tissue from bovine cells aboard the International Space Station, using equipment made by 3D Bioprinting

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limited in space travel, with crew members often losing weight and struggling to achieve adequate nutrition over long missions. This could become a major issue for long-term space missions, such as manned trips to Mars, and could limit the appeal of space tourism over the coming decades. Bioregenerative food systems, i.e., systems that produce fresh food in situ, could provide the necessary nutrients needed for the crew’s survival as well as enhancing the psychological wellbeing of the crew. Cultured meat could play a major role here – large quantities of tissue can be produced from a small number of starter cells and the components of growth media can be easily transported in powdered form and reconstituted with water on the production site. The world of cultured meat is evolving rapidly, with the industry looking very different depending on location. For a detailed global perspective on the cultured meat industry, see the recent IDTechEx report “Cultured Meat 2021-2041” www.idtechex.com

product trends

Dairy or not, yogurt set to break the US$100bn mark On average 57% of consumers worldwide regularly buy yogurt, although individual country rates vary from 32% in Indonesia to 78% in Spain. Furthermore, 29% of consumers increased their consumption of yogurt in 2020, largely for health reasons, while 60% said their consumption levels were stable and just 11% said that they had decreased. Asia is the largest market with 43% of yogurt value sales. It is also seeing the most growth. The region is home to the top two individual countries in terms of value, with China a clear leader and Japan taking second place ahead of Brazil and the US. The rising popularity of non-dairy yogurt has had a considerable impact on the category, with 25% of consumers globally now eating plant-based spoonable yogurt and 22% enjoying plant-based drinking yogurt. Perhaps unsurprisingly, spoonable non-dairy yogurt is

the most active sub-category in terms of innovation, seeing new product launch activity grow by 9.6% (five-year CAGR to the end of Q3 2021). This compares with just 0.2% for the yogurt category as a whole. Key themes driving innovation are largely the same for both dairy and non-dairy, but each of these is tending to create its own path. There is a strong focus on highlighting organic status, sourcing, clean label and provenance, with animal welfare issues increasingly important in dairy and sustainability under the spotlight for non-dairy alternatives. Health is a driving factor, particularly added wellbeing attributes such as probiotics, immune support and digestive benefits. Protein and fiber content remain important, along with sugar and fat reduction and free-from formulations, while research also indicates that consumers would be prepared to pay more for added health benefits. With 20% of consumers in Innova’s survey being influenced by ‘made with real ingredients’ and ‘natural’ claims when buying yogurt, simple and clear ingredient lists will continue to be an area of focus. Other potentially rewarding directions for new products exist in the sensory arena through the development of new flavor combinations and improved texture/mouthfeel, particularly for low, light and non-dairy options. While fruit flavors dominate global product launches, and more complex confectionery and dessert-style offerings are also increasingly popular, there is growing activity in vegetable flavors. This trend is moving beyond Asia where vegetable and savory tastes in traditionally sweeter food categories are already well established. Vegetables such as beetroot and carrot are widely used for coloring in yogurt preparations, but they are now being increasingly selected as main flavors along with a raft of more locally and regionally-sourced produce and ingredients. www.innovamarketinsights.com

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product trends

Bakery ingredients market, global opportunity and industry forecast

The global bakery ingredients market size was valued at $12,960.0 million in 2020, and is projected to reach at $22,592.6 million by 2030, growing at a CAGR of 5.6% from 2021 to 2030. Bakery ingredients are food products that help maintain freshness, softness, & taste; improve shelf life; and increase the protein content in the baked items. These items are available in different varieties in the market and are considered as the basic food for human nutrition globally. The choice of the ingredients and the compositions determine the flavor & texture of the baked food product. The demand for products, such as bread and biscuits, is increasing at a significant rate and are anticipated to provide lucrative growth opportunities for the growth of the global ingredients market during the forecast period. In the mature bakery ingredients markets of North America and Europe, the demand for bakery ingredients exhibiting health benefits and containing lesser or negligible artificial constituents is increasing massively.

in culture and routines of people in the developing nations and growth in demand for low transfat & gluten-free products are expected to foster the growth of the bakery ingredients market. In addition, rapid rise in obesity rates and rise in fitness-related concerns have fueled the demand for healthy bakery food products. Conversely, growing trend of replacing baked products with cereals,

The market drivers The global bakery ingredients market is driven by factors such as busy lifestyle and change in dietary habits, which in turn result in higher consumption of bakery products. Moreover, change

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product trends

United Arab Emirates, South Africa, Saudi Arabia and rest of LAMEA). On the basis of type, dry baking mix segment dominated the global bakery ingredients market in 2020, accounting for around 18.4% of the overall market revenue. Fats in bakery products helps to retain gases released during baking thus ensuring richness, flavor, and moisture of the bakery products. Emulsifiers act as an intermediary between oil and water thus preventing such as oats, is expected to hamper the growth of the global market. Furthermore, stringent regulations and implementation of international quality standards are anticipated to restrain the market growth. However, the potential market for frozen bakery foods along with proactive efforts of key players to reduce production costs and increase shelf life of products are anticipated to provide lucrative opportunities for the bakery ingredients market growth. Strong global concerns about the pandemic, coronavirus have largely but negatively influenced the global bakery ingredients market. Moreover, due to the high demand and low supply trends, the prices of ingredients rises in 2020 to overcome on economic instability. On the contrary, disruptions to the supply chain in shipping could lead to temporary shortages in the supply, putting upward pressure on prices in the short term.

The market segments According to the bakery ingredients market analysis, the market is segmented on the basis of type, the market is divided into enzymes, starch, fiber, colors, flavors, emulsifiers, antimicrobials, fats, dry baking mix, and others. On the basis of application, it is fragmented into bread, cookies & biscuits, rolls & pies, cakes & pastries, and others. Region wise, it is analyzed across North America (the U.S., Canada, and Mexico), Europe (Germany, France, the UK, Spain, Italy, Russia, and rest of Europe), Asia-Pacific (China, Japan, India, Australia, South Korea, Indonesia, and rest of Asia-Pacific), and LAMEA (Brazil, Argentina,

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separation of oil from water, it is also used for conditioning of dough and increasing shelf life of bakery products. This segment is expected to grow at a significant rate during the forecast period. On the basis of application, the bread segment held the significant bakery ingredients market share in 2020. These ingredients are used in bread due to aroma, taste, and conditioning of dough required in bread making. On the other hand, cookies & biscuits are consumed as snacks and are gaining popularity among youth due to its taste, texture, and health benefits. Therefore, this segment witnessed the second highest market share in 2020. On the basis of region, Europe dominated the global bakery ingredients market, registering a CAGR of around 5.3% during the bakery ingredients market forecast period. Asia-Pacific accounts for the highest growth rate along with a significant share in the overall global market. North America had the second largest market share in 2020, owing to rapid consumption of bakery products in this region.

product trends

Natural sweeteners market outlook

The recent research report published by Transparency Market Research (TMR) on the global market for natural sweeteners covers industry analysis and growth opportunity assessment of North America, Latin America, Europe, Oceania, East Asia, South Asia, Middle East, and Africa for 2021-2031. North America holds value share of 25.9% of the natural sweeteners market and the market in the region is estimated to value US$ 342 Bn in 2021. It is projected to rise at CAGR of 7.7% to reach US$ 780.7 Bn by 2031.

Rise in application of natural sweeteners in processed food to boost sales Health conscious consumers are longing to experiment with innovative food items; they also desire to maintain the balance of the regular sugar content to keep diseases such as diabetes in balance. Natural sweeteners are considerably less harmful, as they

Increase in demand for substitute sweeteners In the food and beverage industry, an inclination toward substitutes such as high-intensity sweeteners, low-intensity sweeteners, and high-fructose syrup is a prominent factor driving market expansion. Moreover, increased demand in the healthcare industry due to the rising health conditions such as obesity and diabetes is another factor driving market expansion. In addition, rising demand for natural sweeteners from the personal care industry is likely to propel the market. Technical advancements and new product development initiatives by manufacturers of sugar alternatives manufacturers are likely to drive the market growth in the near future.

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product trends

promote low calorie hike when compared to other artificial sweeteners. This is one of the major factors captivating the food processing industry to use natural sweeteners. Moreover, natural sweeteners such as dextrose, stevia, and others enhance texture, quality, and adds aroma to the food and beverages. Additionally, consumers’ suffering from diabetes are mostly targeted by natural sweeteners manufacturing companies. Additionally, companies invest heavily in awareness and branding of the products to create awareness, which help in fueling the demand in the processed food segment during the forecast period.

Natural sweeteners offer better shelf life and enhance flavor According to Transparency Market Research, ready-to-eat and ready-to-cook food products are gaining popularity among consumers due to better quality and taste. Moreover, customers are choosing convenience food as various meals including breakfast, snacks, and others, which increase the consumption of natural sweeteners.

italian food & packaging technology - c (2022) - april

Additionally, dextrose can be used in meat curing, immersion, and injection to enhance color formation and facilitate salt entering the tissue. Dextrose helps in maintaining pH level, offset salt, and easily metabolizing sausage with good sensorial properties, which drive the demand for in the natural sweeteners market.

Growth opportunities for natural sweeteners market in developing countries The confectionary industry is gaining popularity in various developing economies due to increase in disposable income and social gatherings. Countries such as China, Brazil, India are adopting western culture with increased interest in food that offers luxury delight. Moreover, rising instances of diabetes and obesity in these developing regions is influencing food manufacturers to use healthier natural sweeteners in confectionery products to captivate consumers. Natural sweeteners market is in its early growth stage in emerging nations, and with increase in disposable income of the population, the confectionary industry seems to witness rapid growth. This creates lucrative opportunities for manufacturers in the natural sweeteners market to capture untapped market and increase presence globally. www.transparencymarketresearch.com

Grain: world markets and trade Since the release of USDA’s first 2021/22 forecast in May, the outlook for global wheat supplies has fallen by nearly 2%. Production is estimated down, based on ice crusting in Russia and drought affecting North American spring wheat crops.1 Meanwhile, global consumption is nearly unchanged since May as food, seed, and industrial use remains robust while feed use is now modestly lower. As a result, global stocks are cut more than 5% from the initial forecast to the lowest level in 5 years. Stocks held by the major global exporters are forecast to decline, reflecting tightness in supplies available to the global market. Price-sensitive importers are expected to respond to the reduced supplies by tightening inventories, lowering global trade by nearly 3.5 million tons from the initial forecast. Sharp declines for some top exporters are only partially offset by gains for other exporters. The most significant year-to-year export decline is for Canada, where carryin stocks are at the lowest in decades and production is being decimated by a widespread drought across the Prairie Provinces. Canada’s exports will be down by more than a third, its lowest since 2011/12. Global durum supplies are expected to be particularly thin this year, with not only Canadian exports plummeting but U.S. durum exports also dropping to the lowest since 1964/652. Reduced Russia winter wheat production is only partly offset by larger spring wheat production and sizable carryin in response to export constraints at the end of 2020/21. As Russia continues to tax exports, it will likely lose market share to both the European Union and Ukraine, both of which have much larger crops. Ukraine exports are forecast at a record, with Australia at near-record.

WHEAT Global production is lowered 2% this month by more than 15 million tons with smaller crops in Russia, Canada, Turkey, Kazakhstan, and the United States. Global consumption is revised lower for those countries and numerous others with demand rationing expected to occur amid rising prices. Stocks are forecast down. Imports are reduced for Afghanistan, Algeria, Brazil, Morocco, and several other countries. Exports are cut for Canada and Russia, only partly offset by upward revisions for Ukraine, Australia, and the European Union. The U.S. season-average farm price is up 10 cents to $6.70 per bushel.

Slashed durum supplies in North America will constrain global trade A severe drought in Western Canada and the Northern Plains of the United States will sharply reduce North American durum wheat production. Canada is the top durum producer globally, producing 6.6 million tons in 2020/213. This year, however, Canada is expected to have a dramatically lower yield, leading to substantially lower durum production. The U.S. durum crop is also down significantly year- over-year, dropping 50% to 900,000 tons. Canada consistently leads not only as the top global durum producer but also the largest exporter.

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product trends

In 2020/21, Canada exported nearly 6.0 million tons of durum wheat – 90% of its crop. The majority of Canada durum exports are destined for Italy, North Africa, and the United States. U.S. durum wheat exports pale in comparison to Canada, supplying just 600,000 tons to international markets in 2020/21. The United States is a residual supplier, mostly exporting to Europe and North Africa. With reduced durum production, U.S. exports are forecast to drop below 400,000 tons in 2021/22. With slashed durum supplies in Canada and the United States, Mexico and the European Union have an opportunity to expand exports in 2021/22. EU durum production is forecast up 7% to 7.7 million

tons, while Mexico’s crop is up 9% to 1.3 million tons. However, these slight boosts to durum production in Europe and Mexico will not be sufficient to offset declines elsewhere. Italy, the world’s top pasta-producing country, continues to demand imported durum wheat grain, which is then re-exported as pasta. Italy imported nearly 2 million tons of durum wheat from Canada and the United States in 2020/21. Despite increased supplies in Europe, Italy will struggle to find the necessary supplies in 2021/22 to continue its robust pasta production.

RICE Global rice production is forecast higher this month primarily on larger crops in Bangladesh, Sri Lanka, and Vietnam. Global stocks are forecast up mainly on higher stocks in China and Vietnam offsetting lower stocks in India. Global trade is forecast up, with imports higher this month in China.

COARSE GRAINS Global corn production is down, as cuts to the European Union and the United States more than offset larger crops in India, Russia, and Ukraine. Global trade is lower than last month on smaller exportable supplies for the United States and shrinking expectations for Brazil exports over the October 2021-March 2022 period, overshadowing gains for Ukraine and Russia. Global imports are down in conjunction with the smaller exportable supplies. www.usda.gov

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NUTRITION

A healthier milk chocolate Chocolate is as versatile as it is tasty, and you may already be aware of the health benefits of cocoa, and in particular, dark chocolate. The health benefits of cocoa, and in particular dark chocolate, are well documented. Dark chocolate is healthier than milk chocolate because it contains more cocoa solids and therefore has more antioxidants (called flavanols), which may promote cardiovascular health. ARS researchers at the Food Science and Market Quality and Handling Research Unit (FSMQHRU) in Raleigh, NC, Usa, are developing a healthier milk chocolate. ARS food technologist Lisa Dean and her team at FSMQHRU are using peanut skins to fortify milk chocolate, thereby increasing the chocolate’s antioxidant levels. Peanut skins contain phenolic compounds including procy-

anidins which have been shown to reduce inflammation and act as natural antioxidants and antimicrobials. Unfortunately, peanut skins are very high in tannins, which give them a bitter taste, so skins are usually removed in processing during blanching or dry roasting. Because 50 percent or more of the peanuts grown in the United States are made into peanut butter, all of those removed skins are a major source of processing waste for the industry. Peanut skins can be used in animal feed, but the levels have to be low to keep the animals from rejecting the feed. This leaves the peanut industry with a large amount of peanut skin waste with little to no commercial value. Dean and her team discovered that some of the phenolic compounds contained in the skins are the same catechins that are in tea, cranberries, and cocoa, and provide health benefits such as antioxidant activity and anti-inflammatory properties. But how do you capture the valuable phenolic compounds for valued-added uses? Since the ARS research unit is located in the Food, Bioprocessing and Nutrition Sciences Department at North Carolina

State University, they were able to have a group of students in a Senior Design class develop a way to combine the soluble extracts with maltodextrin, a starch-based polysaccharide, to make a free-flowing powder that was easier to handle and would control the bitterness. The resulting powder could then be used as a functional food ingredient, albeit, with the caution that the allergenicity of peanuts carries over to peanut skins. (Therefore, any product using the powder derived from the skins would have to report peanut allergy information on the label.) ARS researchers looked for possibilities to use the value-added ingredient in a way that consumers would associate with peanuts. Well, what pairs better with peanuts than chocolate? “The phenolic compounds in cocoa are the reason for the health benefits attributed to dark chocolate, but they are also why dark chocolate is bitter. If you have ever tried one of the dark chocolate bars that are very high in cocoa (over 80%) you may have found it tasted more like tobacco than chocolate. Also, because dark chocolate contains less cocoa fat, it is brittle and does not melt smoothly,” said Dean These

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nutrition

are a few of the reasons why people often prefer milk chocolate over dark chocolate. With this in mind, ARS researchers decided to investigate the possibility of increasing the antioxidant levels in milk chocolate to those found in dark chocolate. Working with the ARS team, a graduate student prepared a series of milk chocolate squares containing increasing levels of the peanut skin powder. These chocolate squares were used in a threshold test during which a group of 100 consumers tasted the fortified squares along with some that did not contain any of the peanut skin ingredient. What

Dean’s group discovered was that most consumers could not tell if there was an additive in the chocolate until the level of the peanut skins was well above the level that had antioxidant activity equal to dark chocolate. In a separate study, ARS researchers also used the peanut skin additive to make flavored coatings – honey roasted, chocolate-covered, and chili lime – for peanuts. Phenolic compounds were extracted from peanuts skins and then combined with 10.5% maltodextrin. Various concentrations of the extract were added to the flavored coatings on roasted peanuts. The scientists found that combining

peanut skin extract with maltodextrin allowed the peanut skin extract to be added at a high enough level to increase the antioxidant activity without a detectable bitter taste. Dean’s research constitutes another important example in creating value-added products from food waste. There are a number of food waste products – including coffee grounds and fruit peels – that contain these polyphenol compounds, which could be extracted and processed to make functional food ingredients, including healthier chocolates. Nancy Vanatta www.ars.usda.gov

Barley malt wort and grape must blending to produce a new fermented beverage In the last few decades, the beer industry experienced a revolutionary moment. Italy is also part of this scenario, with many microbreweries opened in the last few decades. The merging of beer and wine has led to the development of a new kind of fermented beverage, nowadays internationally known as Italian Grape Ale (IGA). The aim of the work carried out by Italian Researchers and published in the Journal of Food Composition and Analysis was the physicochemical, volatile, and sensory profile characterization of 22 commercial samples. IGAs was complex and heterogeneous derived from the possibility to choose the percentage of added grape must, the process step of the addition (boiling, whirlpool,

primary fermentation), different tank materials (steel, cement, wood), and different types of fermentation (bottom, top, spontaneous). However, some distinctive characteristics emerged, such as high ethanol content, low bitterness and low pH. A high percentage of added grape must can enhance these features, although it had a negative effect on foam stability. Concerning the sensory profile, maturation in wooden barrels associated with spontaneous fermentation (the “brett” character increases the vinous sensation) was the best strategy to get the flavour in between wine and beer. Taken together, these data will support the brewery to plan and make this new kind of fermented beverage.

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nutrition

Red wine and berries could improve life expectancy for those with Parkinson’s Recent research has found, for the first time, that people with Parkinson’s disease who eat more flavonoids – compounds found in foods like berries, cocoa, tea and red wine – may have improved life expectancy compared to those who don’t. The research followed up over 1,200 people who had recently been diagnosed with Parkinson’s

lion people worldwide are living with the disease. The disease is caused by the brain not making enough dopamine and leads to tremors, stiffness and problems with balance. Before being diagnosed with Parkinson’s, participants who ate more of some flavonoid classes, including the anthocyanins (responsible for the red/blue colour

disease and showed that those who ate more flavonoids in their habitual diet had a lower chance of dying than those who consumed few flavonoids. Parkinson’s is the fastest growing neurological condition in the world, and currently there is no cure. More than 10 mil-

of fruit) and flavan-3-ols (in tea, cocoa) had a 31-34% lower risk of dying than those who rarely consumed these flavonoid sources. The effects were more pronounced in men than in women. Professor Aedín Cassidy, co-author from the Institute for Global Food Security (IGFS) at

Queen’s University Belfast, said: “After diagnosis, the magnitude of the associations were similar and when we looked at what foods were driving the association, we found that a higher habitual intake of berries and red wine (comparing intakes of >=3 servings a week to those who consumed <1 serving a month) was associated with a 26% and 40% reduction in risk of mortality (respectively).” The study, published in Neurology, looked at data from 599 women and 652 men who had recently been diagnosed with Parkinson’s. Participants were asked how often they ate certain flavonoid-rich foods, such as tea, apples, berries, oranges, and red wine and this was repeatedly assessed every four years. Flavonoid intake was then calculated by multiplying the flavonoid content of those foods by how frequently they were consumed. After controlling for factors like age, smoking, medication and other dietary factors, the researchers found that consumers who habitually ate more flavonoids/flavonoid-rich foods had a 30-40% greater chance of survival than the lowest consumers. Professor Cassidy added: “This large study has shown how simple dietary change has the potential to improve life expectancy in people living with Parkinson’s. These findings are exciting as just a few portions a week of berries or a few glasses of red wine a week may improve survival rates.”

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nutrition

Keeping chocolate milk smooth, stable without carrageenan That’s the conclusion of a team of Penn State researchers (USA), whose study suggests that the new technology can preclude the use of carrageenan in chocolate milk. The widely used food additive – which helps keep the liquid smooth and well-mixed even after days sitting on a store shelf – is not desired by many consumers, especially in organic chocolate milk. Although the U.S. Food and Drug Administration has approved the use of carrageenan, concerns about its safety remain, according to team leader Federico Harte, professor of food science. He noted that some scientists believe that the additive – a compound extracted from red seaweed – can cause inflammation and digestive problems such as bloating and irritable bowel disease. As a result, the additive is banned in infant formula in the European Union. “This research is not about being against carrageenan – it’s

about consumers wanting clean food labels with only ingredients they recognize,” he said. “And carrageenan definitely is not something they want in chocolate milk. We know that USDA has considered banning it for organic chocolate milks. Our results indicate that would be possible.” In the study, researchers thermally treated fat-free chocolate milk formulations containing skim milk, cocoa powder and sugar and then processed them using high-pressure jet technology from 125 to 500 megapascals. The viscosity, flow properties and stability of chocolate milks treated with high-pressure jets were compared with chocolate milks that did not undergo high-pressure jet processing, prepared both with and without adding carrageenan. As expected, carrageenan-free chocolate milk exhibited immediate phase separation of the cocoa powder, whereas formulations

containing carrageenan were stable for 14 days, with cocoa particles not dropping out of suspension. However, the researchers observed increased stability with increasing jet processing pressure, with maximum stability achieved when chocolate milk was processed at 500 megapascals. “We believe that structural changes in casein micelles – a kind of milk protein – and new casein-cocoa interactions induced by high-pressure jet processing increased cocoa stability in the chocolate milk,” Harte said. “Because milk protein seemed to be the major component enhancing cocoa stability in samples treated with this method, we conducted a second study to determine the effect of additional milk protein and high-pressure jet processing on the stability of fat-free chocolate milk.” In findings recently published in the Journal of Dairy Science, the researchers reported that formulations with 4% «micellar casein» processed at 500 megapascals showed no phase separation over a 14-day storage period, stored at 39 degrees Fahrenheit. The addition of milk protein together with high-pressure jet processing at 500 megapascals resulted in a higher apparent viscosity that keeps cocoa particles suspended. Because the use of high-pressure jet technology to improve the dispersion stability of cocoa provides the industry with a processing alternative to produce clean label, yet stable, low-fat chocolate milk, Penn State has applied for a provisional patent on the process and is working with a dairy food manufacturer to develop and scale it up. High-pressure jet processing of food is a completely new con-

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nutrition

cept, Harte pointed out, and he has been experimenting with the idea for about six years at Penn State. His work on the technology in a pilot plant in the Rodney A. Erickson Food Science Building is unique because it uses an intensifier pump the size of a subcompact car to spray milk

through a diamond or sapphire nozzle. The liquid exits the nozzle as a jet of fine droplets that collide with the air, forming an aerosol. “The equipment that we use for making these chocolate milks is not equipment that you find in the food industry – you would

normally find it in an engineering services shop,” Harte said. “This equipment is used for cutting metals. It’s a water jet instrument that is used for cutting tough materials such as marble or stainless steel. We are using it in a completely different application.”

Characterization of novel yeast-fermented acid whey beverages Acid whey is a by-product generated in large quantities during dairy processing, and is characterized by its low pH and high chemical oxygen demand. Due to a lack of reliable disposal pathways, acid whey currently presents a major sustainability challenge to the dairy industry. The study carried out by US Researchers proposes a solution to this issue by transforming yogurt acid whey (YAW) into potentially palatable and marketable beverages through yeast fermentation. In this study, five prototypes were developed and fermented by Kluyveromyces marxianus, Brettanomyces bruxellensis, Brettanomyces claussenii, Saccharomyces cerevisiae (strain: Hornindal kveik), and IOC Be Fruits (IOCBF) S. cerevisiae, respectively. Their fermentation profiles were characterized by changes in density, pH, cell count, and concentrations of ethanol and organic acids. The prototypes were also evaluated on 26 sensory attributes, which were generated through a training session with 14 participants. While S. cerevisiae (IOCBF) underwent the fastest fermentation (8 days) and B. claussenii the slowest (21 days), K. marxianus and S. cerevisi-

ae (Hornindal kveik) showed similar fermentation rates, finishing on day 20. The change in pH of the fermentate was similar for all five strains (from around 4.45 to between 4.25 and 4.31). Cell counts remained stable throughout the fermentation for all five strains (at around 6 log colony-forming units (CFU)/mL) except in the case of S. cerevisiae (Hornindal kveik), which ultimately decreased by 1.63 log CFU/mL. B. bruxellensis was the only strain unable to utilize all of the sugars in the substrate, with residual galactose remaining after fermentation. While both S. cerevisiae (IOCBF)- and B. claussenii-fermented samples were characterized by a fruity apple aroma, the former also had an aroma characteristic of lactic acid, dairy products, bakeries and yeast. A chemical odor characteristic of petroleum, gasoline or solvents, was perceived in samples fermented by B. bruxellensis and K. marxianus. An aroma of poorly aged or rancid cheese or milk also resulted from B. bruxellensis fermentation. In terms of appearance and mouthfeel, the S. cerevisiae (IOCBF)-fermented sample was rated the cloudiest, with the heaviest body.

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This study published in Food journal provides a toolkit for product development in a potential dairy-based category of fermented alcoholic beverages, which can increase revenue for the dairy industry by upcycling the common waste product YAW.

nutrition

How do you make yogurt even healthier? add chickpea flour The importance of foods that are nutritious and healthy is on the minds of many Americans these days. Consumers demand food that is flavorful and tasty with health promoting properties. Yogurt, whether frozen, refrigerated, or blended into a smoothie, is one product that is getting an enormous amount of attention. What is yogurt exactly? Yogurt is a popular dairy product obtained by fermentation of milk that is heated and mixed with good bacteria, such as Lactobacillus bulgaricus and Streptococcus thermophilus, both beneficial for digestive health. These good bacteria help keep our gut healthy. Over the years, the popularity of yogurt in the United States

has been on the rise. From 2000 to 2020, yogurt consumption in the United States has more than doubled, from 6.5 pounds per person to 13.8 pounds per person. Annual production of yogurt also has increased, from 1.84 billion pounds in 2000 to 4.52 billion pounds in 2020. Yogurt is considered a nutrient powerhouse, so how do you make it even healthier? Well, Agricultural Research Service (ARS) scientists have found a way – by adding chickpea flour. Food Technologist Mukti Singh at the ARS National Center for Agricultural Utilization Research in Peoria, IL, collaborated with the University of Central Oklahoma and Oklahoma State University on a study to evaluate the effects of adding fiber and protein-rich chickpea flour to low-fat yogurt. When adding the potentially beneficial chickpea flour to the mix, ARS scientists were determined to maintain its color, pH, and production time. The yogurt had to look good and taste good, in addition to being good for you. The results demonstrated that adding chickpea flour to the low-fat yogurt mix promoted the growth of beneficial bacteria that is associated with improved gut health and may help prevent colon cancer, while it decreased the production time. This study also aimed to evaluate the effects of chickpea flour added to yogurt mix to increase the prebiotics. The team found that fortification of yogurt with 1% and 2% chickpea flour provided a significant improvement in the viscosity of

stored yogurt. The results suggest that the addition of chickpea flour up to the 2% level can be an option to enhance the fiber and protein level of yogurt without adverse effects on product qualities and sensorial properties. Chickpeas contain prebiotics that promote the growth of beneficial organisms in our intestines besides being high in protein and fiber, said Mukti Singh. According to the USDA FoodData Central nutrient database, raw chickpea contains 20.5% protein, 6.0% fat, 12.2% total dietary fiber, 10.7% sugars, and 57 mg calcium per 100 g. Because chickpeas contain many minerals, including calcium, magnesium, and potassium, they are considered heart healthy because they may help prevent high blood pressure, which is a major risk factor for heart disease. Plain low-fat yogurt has 5.3% protein, 0% fiber, and 183 mg calcium per 100 g. Considering these values, an additional 1-5% chickpea flour to plain low-fat yogurt may result in an increase in fiber and protein content compared to yogurt without added chickpea flour, but without significantly affecting its appearance, aroma, texture, taste, and overall acceptability. And if you’re going to dive your spoon into a cup of yogurt, why not make it as protein, fiber and mineral packed as possible? “Yogurt is known to be nutritious and beneficial for gut health, chickpea flour enhances the benefits by the addition of prebiotics and protein content,” Singh said.

italian food & packaging technology - c (2022) - april

Food processing

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RESEARCH

Microbial characterization of focaccia doughs obtained by using two different starters Lactic acid bacteria (LAB) decisively influence the technological, nutritional, organoleptic and preservation properties of bakery products. Therefore, their use has long been considered an

caccia. Leavening of the analyzed doughs was obtained with baker’s yeast or by applying an innovative “yeast-free” protocol based on a liquid sourdough obtained by using Leuconostoc

excellent strategy to improve the characteristics of those goods. The aim of this study, carried out by Italian Researchers and published in Foods journal, was the evaluation of microbial diversity in different doughs used for the production of a typical Apulian flatbread, named fo-

citreum strain C2.27 as a starter. The microbial populations of the doughs were studied by both a culture-dependent approach and metagenetic analyses. The flours used for dough preparation were also subjected to the same analyses. The metagenetic analyses were performed by sequencing

the V5-V6 hypervariable regions of the 16S rRNA gene and the V9 hypervariable region of the 18S rRNA gene. The results indicate that these hypervariable regions were suitable for studying the microbiota of doughs, highlighting a significant difference between the microbial community of focaccia dough with baker’s yeast and that of the dough inoculated with the bacterial starter. In particular, the dough made with baker’s yeast contained a microbiota with a high abundance of Proteobacteria (82% of the bacterial population), known to be negatively correlated with the biochemical properties of the doughs, while the Proteobacteria in dough produced with the L. citreum starter were about 43.5% lower than those in flour and dough prepared using baker’s yeast. Moreover, the results show that the L. citreum C2.27 starter was able to dominate the microbial environment and also reveal the absence of the genus Saccharomyces in the dough used for the production of the «yeast-free» focaccia. This result is particularly important because it highlights the suitability of the starter strain for obtaining an innovative “yeastfree” product.

italian food & packaging technology - c (2022) - april

research

Use of ohmic heating as an alternative method for cooking pasta In this study, carried out by Turkish researcher and published in the Journal of the Science of Food and Agriculture, the alternative method of ohmic heating (OH) was applied to investigate its potential usage in the cooking process for pasta and its comparison with the conventional method. For this purpose, OH was operated at four different voltage gradients (10, 20, 30, 40Vcm-1). The electrical conductivity of pasta sigma (Sm-1) was calculated for the temperature range 22-95 degreeC and a three-phase linear relation between sigma and temperature was

determined. Results. According to the results, the energy consumption of the OH system and cooking time were lower than the conventional method. Energy conservation was about 73.7% at 40Vcm-1 and increased up to 90.4% (at 10V cm-1) with lower voltage gradients. Total cooking time, cooking loss, water absorption, degree of gelatinization, volume uptake, energy consumption and sensorial properties were investigated. No significant differences between the results of samples cooked with the conventional method and OH at 30-40Vcm-1 were found in terms

of starch gelatinization degree, volume change, water absorption, and sensorial analysis. These results revealed that OH did not cause any negative effects on the quality parameters of pasta samples, and positive effects were observed on energy and time saving.

B-phycoerythrin extract as a natural colorant in milk-based products Nowadays, there is a growing interest in finding new coloring molecules of natural origin that can increase and diversify the offer of natural food dyes already present in the market. In a work published in Molecules journal, a B-phycoerythrin extract from the microalgae Porphyridium cruentum was tested by Spanish Researchers as a food colorant in milk-based products. Using spectroscopy and colorimetry, the extract was characterized and gave evidence of good properties and good stability in the pH range between 4.0 and 9.0. Coloring studies were conducted to demonstrate that samples carrying the pink extract could be used for sim-

ulating the pink color of marketed milk-based products. The staining factors, representing the amount of pink protein to be added to reproduce the color of strawberry commercial products, ranged between 1.6 mg/L and 49.5 mg/L, being sufficiently low in all samples. Additionally, color stability during a short period of cold storage was studied: it demonstrated that the three tested types of dairy products remained stable throughout the 11-day analysis period with no significant changes. These results prove the potential of the B-phycoerythrin extract as a natural colorant and alternative ingredient to synthetic coloring molecules.

italian food & packaging technology - c (2022) - april

research

Functional, nutritional, and sensory quality of mixed flours-based breads Increasing preference of consumers and bakers towards bread manufactured with mixed flours and/or sourdough drove the Italian Researchers to investigate about influence of flours and sourdough on crumb grain, chemical, sensory, and in vitro glycaemic index (GI) and antioxidant activity of bread; the results were published in Foods journal. To this aim, six experimental breads have been produced and compared: three were based on a mixture of flours (soft wheat, durum wheat semolina, barley, oat, rye, and buckwheat); three were semolina-based breads. Two different sourdoughs (wheat or mixed flours) were assessed. Compared to semolina breads, those containing a mixture of

flours showed higher specific volume. The use of sourdough led to increased concentrations of total free amino acids (FAA). Mixed flours bread with addition of mixed flours sourdough was rich in some essential FAA and amino acid derivative bioactive gamma-aminobutyric acid. Type of flours had higher influence than sourdough addition on volatile organic compounds. All the mixed flours breads, although showing profiles of volatile organic compounds differing from those of semolina breads, resulted acceptable. In addition, they had lower GI and higher antioxidant activity than semolina breads. Type of flours had much higher impact on GI and antioxidant activity than sourdough.

Preservation of sliced dry-cured ham The effect of an active package (AP) based on rice bran extract (RBE) with antioxidant and antimicrobial activity was studied by Spanish Researchers in combination with high hydrostatic pressure (HPP) aiming to preserve sliced vacuum packaged Iberian dry-cured ham. The results were published in LWT - Food Science and Technology journal. Four different assays were carried on: AP, HPP, AP+ HPP and a control group with any

aerobic and moulds and yeast) when the samples were stored at refrigeration. Active packaging reduced lipid oxidation development in long storage times (180 days) from 2.1 mg MDA kg-1 in control to 1.7 and 1.8 mg MDA kg-1 in RBE and RBE+ HPP, respectively In any case, the treatments carried out do not decrease the sensory quality of the sliced dry-cured Iberian ham, which highlights their potential application in the industry.

treatment. The packages were treated by HPP at 600 MPa for 7 min in order to increase the microbiological safety of the dry-cured product. Microbiological and quality changes after processing and during storage at two temperature conditions (4° and 20°C) were evaluated for long times of storage: 90 days (4° and 20°C) and 180 days (4°C). The active packaging based in RBE and HPP were effective against some microorganisms (mesophilic

italian food & packaging technology - c (2022) - april

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research

Durum wheat pasta enriched with psyllium seed husk Psyllium seed husk (PSH) is a soluble dietary fibre with interesting health benefits, including reduction in blood glucose level in subjects with type 2 diabetes. Its supplementation in pasta represents a challenge due to a negative impact of high PSH levels on product acceptability. The aim of this work carried out by Italian Researchers and published in LWT - Food Science and Technology journal was to investigate the effects of the substitution of semolina with different levels of PSH on cooking properties, microstructure and in vitro glycaemic response of pasta.

Dry pasta samples enriched with PSH were produced by replacing durum wheat semolina with 25, 50, 75 and 100 g/kg PSH. Cooked enriched pastas were firmer and sticker than the control. Cooking loss increased with increasing PSH levels above 25 g/kg with values below the technological acceptable limit of 80 g/kg. Semolina substitution with 50-100 g/kg psyllium was effective in lowering the predictive glycaemic response

of enriched pasta in comparison with the control. Scanning electron microscopy and dough rheology (dynamic frequency and temperature sweep tests) suggested that this decrease was related to the formation of fibre aggregates limiting starch swelling. Semolina replacement with 50 g/kg PSH has the potential to provide a health benefit with minimal impact on cooking features of functional pasta.

Effect of ultrasound intensity on the functional characteristics of rennet-coagulated skim milk The objective of this study was to examine the impact of ultrasound energy density (USED) on the functional properties of rennet-coagulated skim milk amd the study was published in . Skim pasteurized milk was ultrasonicated at 106W and 375W at two different times (3 and 9 min) to produce different USED levels (190.4, 570.7, 674.3, and 2016.9 Jg-1). The rheological and textural properties of ultrasonicated milk samples were determined during the rennet coagulation as compared to nonsonicated skim milk. The rennet coagulation time was doubled when 674.3 Jg-1 was

applied to skim milk; however, applying 2016.9 Jg-1 did not lead to milk coagulation. Additionally, gel firmness of rennet-coagulated milk increased significantly from 80g to 130g when USED boosted from 190.4 to 674.3 Jg-1. The coagulum strength and curd-firming rate decreased significantly when USED elevated to 2016.9 Jg-1. The outcome provides that using suitable USED could be utilized efficiently in the cheese industry to prolong the renneting time of milk. The ultrasound process can be applied to milk before making different dairy products, such as cheese or other dairy products

that need rennet for coagulation to improve the characteristics of those products. Also, ultrasound can be utilized to fractionate dairy components to improve the functionality or yield of products.

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Mannitol bioproduction from surplus grape musts and wine lees Mannitol is a polyol commonly used in food and pharmaceutical industries but its biological largescale production is hindered by the elevated costs of fructose-rich feedstocks. Grape must could be an interesting substrate for this process, due to its bulk production and to the commercial imbalance caused by unsold wine stocks. In a work published in LWT Food Science and Technology by Spanish Researchers, red must and white must were assessed as

feedstocks for mannitol production employing three Lactobacillales species. It was experimentally determined that nutrient supplementation could be limited to manganese and yeast extract, and that grape must should be diluted with water to improve

mannitol production. Under optimal conditions, Lactobacillus intermedius NRRL B-3693 produced 68.9 g/L mannitol from red must and 79.8 g/L mannitol from white must in 48 h, attaining yields of 0.888 and 0.895 mol/mol, respectively. In order to further reduce costs, yeast extract was replaced by wine lees, resulting in mannitol concentrations of 59.4 g/L for red must and 65.6 g/L for white must in 144 h by using red wine lees and L. intermedius NRRL B-3693. Therefore, winery surplus and by-products could be used to produce mannitol, thus opening new biorefinery opportunities.

Application of whey of “Mozzarella di Bufala Campana” as a bread biopreservative agent Researchers from Spain have published in the International Journal of Food Science & Technology a work regarding the application of whey of Mozzarella di Bufala Campana fermented by lactic acid bacteria as a bread biopreservative agent. A total of nine isolated lactic acid bacteria (LAB) from tomato and sourdough with antifungal activity were employed to revaluate the whey of Mozzarella di Bufala through the fermentation process for 72 h at 37°C. Then, the fermented whey (BWF) was characterised and used as biopreservative in bread formulation. L. plantarum TR7 and L. plantarum TR2 strains showed average lactic acid concentration in BWF of 13.8 g L-1. Also, the bread volatile organic compounds (VOC) analysis

showed an increase in hexanal, benzeneacetaldehyde, benzaldehyde and pyrazine tetramethyl when using BWF as ingredient. Moreover, the DPPH-inhibitory activity of bread with BWF extract also reflected a 33% rise in comparison with control bread.

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The application of BWF as a biopreservation agent in bread showed an increase in shelf life compared with bread with 0.3% calcium propionate and bread control for 2 and 15 days, respectively. BWF can be used as an interesting biopreservation strategy of bread.

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Characterization of coffee silver skin as potential food-safe ingredient By-products from the coffee industry are produced in large amounts each year. Among other wastes, coffee silver skin (CSS) is highly available and more stable due to its lower content of water. The research conducted by Italian Researchers and published in Foods journal aimed to characterize coffee silver skin composition and evidence its potentiality for use as a food-safe ingredient in new formulations. Results showed an average total dietary

fiber content of 50% but with a higher ratio for insoluble than soluble fiber. A high content of total phenolic compounds, chlorogenic acid, caffeine, and caffeic acid was found and correlated with the high measured antioxidant capacity. Moreover, minerals (e.g., calcium, magnesium, phosphorous, potassium, copper, iron, manganese) important for human wellbeing were found at a high level in CSS, while toxic minerals (e.g., nickel) were found

at low levels. In conclusion, coffee silver skin could have an advantageous role for the recovery of valuable compounds and as a potential food-safe ingredient.

Structure and function of pulse proteins treated by high pressure processing and heat treatment Utilization of pulse proteins in food products is increasingly explored, but the effect of processing on their quality and functionality is not well known. The effects of high pressure processing (HPP; 600 MPa, 5°C, 4 min) and heat treatment (95°C, 15 min) on the structure and functionality of pulse (lentil, pea, faba bean) proteins were evaluated by US

Researchers, at protein concentrations characteristic for fortification of beverages (5 g/100 g) and gel formation (15 g/100 g). The results were published in LWT - Food Science and Technology journal. Structural changes were investigated by differential scanning calorimetry, rheological analyses, and surface hydrophobicity meas-

urements. Sample solubility, water holding capacity, emulsifying and foaming properties were determined and compared to untreated controls. HPP and heat denatured pulse proteins and increased their surface hydrophobicity (p < 0.05). This led to changes in emulsifying and foaming, but the extent of these changes varied by protein type and treatment. Both treatments led to strong gels for 15 g/100 g samples, with heat-induced gels having greater strength (G’) than pressure-induced gels (p < 0.05). Both treatments resulted in higher water holding capacity for 15 g/100 g samples, but lower solubility for 5 g/100 g samples (p < 0.05) compared to untreated controls. These changes can have a significant influence on pulse products and may facilitate new pulse product innovations.

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Effect of liquid absorbent pads on packaged chicken breast fillets Visible liquid inside food packages is perceived as unattractive to consumers, and may result in food waste-a significant factor that can compromise sustainability in food value chains. However, an absorber with over dimensioned capacity may cause alterations in texture and a dryer product, which in turn may affect consumers’ satisfaction and repurchase. In this study Researchers from Norway compared the effect of a number of liquid absorbent pads in combination with headspace gas composition (60% CO2/40%

N2 and 75% O2/25% CO2) and gas-to-product volume ratio (g/p) on drip loss and quality of fresh chicken breast fillets. A significant increase in drip loss with an increasing number of liquid absorbent pads was documented. The increase was more pronounced in 60% CO2/40% N2compared to 75% O2/25% CO2. By comparing packaging variants with a different number of liquid absorbent pads, a higher drip loss for all tested was found at g/p 1.8 compared to g/p 2.9. Total viable counts (TVC) were independent of whether there was free liquid in contact with the product, and

TVC was independent of gas composition. Differentiation between the gas compositions was seen for specific bacterial analyses. While significant changes were observed using texture analysis,

sensory evaluation of the chicken breast fillets did not show any negative effect in texture related attributes. This study published in Foods journal demonstrates the importance of optimized control of meat drip loss, as product-adjusted liquid absorption may affect economy, food quality, and consumer satisfaction, as well as food waste.

Applications of a pomegranate peel extract to control citrus fruit decay during storage Green and blue molds are the most important postharvest diseases affecting citrus in storage. These diseases are commonly controlled with fungicides, but legislative restrictions, consumer concerns, and the development of resistant strains of the pathogens have increasingly led to the search for alternative methods of control. Italian Researchers have found that a pomegranate peel extract (PGE) was very effective in controlling Valencia orange and clementine postharvest rot under commercial conditions. After cold storage and 7 days of shelf life, the incidence of decay on oranges sprayed before harvest with PGE at 12, 6, and 3 g/liter was reduced by 78.9, 76.0, and 64.6%, respectively. Similarly, postharvest dipping treatments with PGE reduced rot by 90.2, 84.3, and 77.6%, respectively. Comparable levels of protection were also achieved on clementines. On both oranges and clementines, the extract provided a significantly higher level of protection compared with imazalil, a fungicide commonly

used for postharvest treatments. The high level of efficacy and the consistent results on different fruit species (clementines and oranges) and with different application methods (preharvest and postharvest) were evidence of reliability and flexibility. PGE also showed a strong antimicrobial activity against fungi and bacteria, suggesting its possible use in sanitizers to reduce the microbial contamination of recirculated water in packinghouses. The results of this study published in Plant Disease journal encourage the integration of conventional chemical fungicides and sanitizers with PGE to control citrus postharvest rot.

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High-pressure processing and ultrasonication on potatoes Researchers from Ireland investigated the effect of the high-pressure processing and ultrasonication of minimally processed potatoes on the colour, microbial counts, and bioactive compounds; te results were published in Molecules journal. HPP at 600 MPa alone, and in combination with US at 20 kHz (200 W), was applied to minimally processed potatoes of two commonly grown cultivars in Ireland. Changes in colour and microbial load (Enterobacteriaceae, total aerobic count, Salmonella, yeasts, and moulds) were monitored in vacuum-packaged potatoes during 14 days of storage at 4 degreeC. HPP and HPP/US significantly (p< 0.05) affected the colour parameters a*, b*, L*, and DELTAE of minimally processed potatoes compared to the controls. Microbial growth was delayed in most of the treated samples with respect to those untreated (con-

trols), while HPP completely inactivated Enterobacteriaceae in both cultivars. Total phenolic content and antioxidant activities were not altered in the treated samples of both varieties when compared to the controls. The levels of chlorogenic acid, ferulic acid, and caffeic acid were decreased after both treatments, with a significant (p< 0.05) increase in quinic acid in the treated samples as op-

posed to those untreated. A significant (p< 0.05) decrease in the levels of glycoalkaloids, namely alpha-chaconine and alpha-solanine, in HPP- and HPP/US-treated potatoes was also observed. These findings suggest that HPP and US can extend the shelflife of minimally processed potatoes with a negligible impact on their antioxidant activity and phenolic content.

INVESTIGATION ON CHLOROGENIC ACID STABILITY IN AQUEOUS SOLUTION AFTER MICROWAVE TREATMENT Recently, several health benefits associated with the consumption of foods rich in chlorogenic acid (5-CQA) have been reported. However, an important issue is its low stability during extraction and food processing, resulting in isomerization to neochlorogenic and cryptochlorogenic acids and the formation of further degradation products. A work published in Food Chemistry by Italian Researchers describes the evaluation of 5-CQA reactivity in commercial waters after microwave treatment. An optimized HPLC-UV method was used to monitor 5-CQA conversion to its main

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isomers, while LC-HRMS/MS was performed for the elucidation of transformation products. Results revealed different degrees of isomerization in 5-CQA depending on the water sample, and the formation of oxidation derivatives of CQA isomers. This study highlights the importance of analytical monitoring of food compounds, during microwave treatment for example. In the case of 5-CQA, understanding of the degradation process would allow better preservation of bioactive constituent in foods and beverages and health promoting effects.

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Novel bioactive nanoparticles from palm oil as ingredients Novel bioactive nanoparticles derived from crude palm oil (CPO), palm olein, and palm stearin for use in foodstuff products were produced, and their physicochemical characteristics and stability were evaluated by Brazilian Researchers. The results were published in Food Chemistry journal. The nanoparticles were prepared by homogenization, using biodegradable casein or gum arabic as an encapsulating material. The encapsulation efficiency (EE), morphology, long-term stability, particle size, polydispersity index, zeta potential, pH, apparent viscosity, color parameters, total carotenoids, and antioxidant activity were determined. All nanoparticles

methods produced spherical nanoparticles with EE higher than 85%. Highly homogeneous small particles (<300nm) showing a tendency toward a yellow color were observed after 60days of

storage at 4°C. The nanoparticles showed a carotenoid retention index higher than 40% and an antioxidant activity higher than 1,000 µM Trolox/g oil. The bioactive nanoparticles retained the carotenoids and are proposed as a green innovative product to replace synthetic colorants and antioxidants in foodstuffs.

Improving microbial and sensory quality of chicken meat Microbial contamination and growth play important roles in spoilage and quality loss of raw poultry products. Norwegian Researchers evaluated the suitability of three

commercially available organic acid based antimicrobial compounds, Purac FCC80 (L-lactic acid), Verdad N6 (buffered vinegar fermentate) and Provian K (blend of potassium acetate and diacetate) to prevent growth of the innate microbiota, reduce spoilage and enhance the sensory quality of raw chicken under vacuum, high CO2(60/40% CO2/ N2), and high O2 (75/25% O2/CO2) modified atmosphere (MA) storage conditions, and the results were published in the International Journal of Food Microbiology.

Solutions were applied warm (50°C) or cold (4°C) to reflect treatments prior to (Prechill) or after (Postchill) cooling of chicken carcasses, respectively. Single postchill treatments of raw chicken wings with 5% Verdad N6 or Provian K solutions and MA storage enabled complete growth inhibition during the first seven days of storage before growth resumed. Enhanced bacterial control was obtained by combining Prechill lactic acid and Postchill Verdad N6 or Provian K treatments which indicated initial reductions up to

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1.1 log and where total bacterial increase after 20 days storage was limited to 1.8-2.1 log. Antibacterial effects were dependent on the concentration of the inhibiting salts used, pH and the storage conditions. Bacterial community analyses showed increased relative levels of Gram-positive bacteria and with reductions of potential spoilage

organisms in samples treated with the organic acid salts Verdad N6 and Provian K. Sensory analyses of raw, treated wings showed prominent lower scores in several spoilage associated odour attributes when compared with untreated chicken wings after 13 days storage. For heat-treated chicken, only minor differences for 22 tested attrib-

utes were detected between seven antimicrobial treatments and untreated control chicken. Immersion in commercially available organic acid/salt solutions combined with MA storage can reduce bacterial levels, improve microbial and sensory quality, and potentially improve shelf life and reduce food waste of chicken products.

Pulsed light and aerosolized formic acid treatments on inactivation of Salmonella enterica on cherry tomato Fresh produce remains the leading cause of foodborne illness outbreaks. Novel nonthermal technologies are needed to reduce the risk of pathogen contamination. The objective of this study carried out by US Researchers and published in Food Control journal was to develop a novel intervention technology exploiting integration of high intensity short time (10 s) pulsed light (PL) and aerosolized formic acid (AFA) for inactivation of Salmonella and maintenance of quality of cherry tomato. Smooth surface of tomatoes, inoculated with a cocktail containing three serotypes of Salmonella enterica, was treated with PL for 10 s followed by 2 min treatment with 1% AFA. Non-inoculated tomatoes were used to study the treatment effects on native microflora and quality. PL delivered significant inactivation at low doses. An optimal 10 s PL treatment equivalent to a dose of 10.5 J/cm2, provided 2.2 log

CFU/g reduction while a 2 min exposure in 1% AFA antimicrobial yielded comparatively low, 1.7 log CFU/g reductions of Salmonella on tomato. The combination treatments of PL (10 s) followed by 1% AFA (2 min) provided additive inactivation yielding 4.2 log CFU/g reductions (P ≤ 0.05) of the pathogen. During cold storage (10 °C) the survivor population declined further providing 4.8 log CFU/g reductions on day 21. The combination PL-AFA treatment significantly reduced the native microbiota of tomato and also hindered their growth while

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in storage for three weeks. Mold and yeast (M&Y) spoilage organism populations declined to below the detection level. Furthermore, the quality factors as firmness and color of tomatoes were not significantly affected by the combination treatments. The treatment boosted the redness appearance of tomatoes indicating favorable consumer acceptability. Overall, our results demonstrate that combination of PL and AFA treatment could potentially be used as a novel approach to enhance microbial safety and quality of tomatoes.

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Effect of static magnetic field on the quality of frozen bread dough The magnetic field is an emerging physical method used for food preservation, characterized by its high penetrability in food materials. The effect of a static magnetic field (MF, 2 mT) on frozen dough upon freeze-thaw treatments (3, 7, and 10 cycles) was investigated by Chinese Researchers, with conventional freeze-thaw (CF) treatments being used as control. Results published in LWT - Food Science and Technology showed that the magnetic field ensured the baked bread made from dough a 17.59% larger specific volume and a 30.87% smaller crumb hardness. It accelerated

the time for the dough to pass through the maximum ice crystal formation zone by 7 min and reduced the ice melting enthalpy from 63.55 J/g to 56.67 J/g after 10 freeze-thaw cycles. Nuclear magnetic resonance analysis suggested that the conversion of bound water to immobilized water and free water was inhibited. The yeast viability and activity were also better maintained, precisely as the observed increase of 18.18% and 42.23% in its survival and gassing power. After 10 freeze-thaw cycles, the free disulfide (SH) content was determined to be 1.642 μmol/g for CF doughs and 1.624 μmol/g

for MF ones, respectively. A reduction of 24.26% in glutenin macropolymer depolymerization was achieved, indicated a more stable gluten structure under the magnetic field.

Plasma activated water on the storage quality of beef Plasma activated water (PAW) was used by Australian Researchers for surface treatments of beef meat. No significant reduction in

vitamin B6, minerals and protein (% N and myoglobin) were observed with PAW treatment. PAW treatment did not significantly change L*and b* of beef sample with the observed reduction in a* comparable to that of the lactic acid treatment. No significant difference was found in oxymyoglobin, which correlates with the red appearance of meat. Furthermore, the extent of lipid oxidation was reduced with PAW treatment compared to water and lactic acid. Tenderness of raw beef increased after PAW treatment. When combined with vacuum packaging, the value of L* and b* in PAW treated beef are higher when

compared to water treatment over the first 3 weeks, indicating good retention in colour over time. Effective inactivation was achieved with a 5.9 log reduction in SalmonellaTyphimurium population and a 4 log reduction in E.coli population shown after exposure to PAW for up to 240 s and 300 s respectively. This study, published in LWT - Food Science and Technology, found that PAW treated beef retained, and in some cases improved, key quality parameters of importance for consumer acceptability such as limiting the extent of lipid oxidation and increasing beef tenderness.

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Process technology and ingredients: IFFA shows how the production of food from alternative proteins succeeds Whether from plants, insects or cultivated meat - meat alternatives are increasing in importance. Alternative proteins are therefore one of the top themes at IFFA from 14 to 19 May 2022 in Frankfurt am Main. At least 200 of the around 900 exhibitors will present products for this sector.

The market for plant-based meat alternatives is experiencing high growth rates. In a recently published study, the Good Food Institute estimates that plantbased meat sales will comprise roughly 6% of the global meat market in 20301. In addition to soy or rice, other raw materials such as lupines, peas, wheat, sunflowers, hemp or even algae are used in the manufacture of these products. Research into new protein sources is also in full swing. For consumers, the added health value as well as the similarity to meat in terms of mouthfeel, taste and appearance play an important role. According to an analysis by the Boston Consulting Group2, plant-based proteins could catch up with their animal counterparts in terms of price, taste and texture by around 2023. A number of manufacturers who offer the raw material - pro-

tein flours or protein texturates - for further processing into meat alternatives present themselves at IFFA, from 14 to 19 May 2022 in Frankfurt am Main (Germany). Among the ingredients and casings manufacturers for plant-based products are ADM, Biospringer, Euroduna Food Ingredients, Givaudan, Hydrosol/ Planteneers, Loryma, Soy Austria or Viscofan. “A delicious taste is the main criterion for consumers when purchasing plant- based products. It is important to take a holistic approach when developing new products; ingredients, technology, market trends, and culinary influences are all important factors to consider”, knows Lucas Huber, Marketing Manager Plant Attitude Europe, Taste & Wellbeing at Givaudan. “Our expertise in taste, texture, colours, proteins, and ingredients enables us to co-create outstanding products with our customers

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as well as accelerate NPD.” For Norbert Klein, Head of Research and Development at Loryma, texture is the key word to make plant-based alternatives catch on. “For perfect end products, we offer a wide variety of innovative extrudates, binding and stabilising systems as well as panades and coatings. Special attention is paid to a short ingredient list and attractive nutritional values functional ingredients made from wheat can score here and offer technological advantages at the same time.” In order to reduce time and costs in product innovations, digital configurators, which allow manufacturers to put together their desired product within a very short time, play an

important role. “Digitalisation is advancing in leaps and bounds in the B2B sector as well,” explains Dr. Dorotea Pein, Head of Product Management at Planteneers. “In this respect, it seemed only logical to us to offer a tool that makes digital product development enormously easier for our customers.”

Processing technologies amazingly similar to meat Extrusion processes are often used to obtain a meat-like texture. Depending on the process, dry granulates can be produced that are further processed into minced-meat-like products or, through wet extrusion, fibrous protein structures for vegetarian escalopes, for example. Important suppliers at IFFA 2022 include Bühler and Coperion. The importance of extrusion for the production of meat alternatives is summarised by Stefan Gebhardt, General Manager Sales and Strategy, Business Unit Food & Pharma at Coperion: “With extrusion technology, all users, e.g. start-ups as well as larger manufacturers of meat alternatives, are provided with the appropriate core technology to meet the increasing market demand and to drive further product developments in this area. The flexibility of the twin-screw extruder enables the production of TVP (dry texturisation) and HMMA (wet texturisation) as well as numerous other extrudates on one machine. In addition, our technologies also enable the use of new protein alternatives such as hemp protein and microalgae.” Further processing into patties, cutlets or sausages is carried

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out using classic food processing machines such as cutters, mincers, fillers or forming machines, which are also used in meat processing. Numerous technology suppliers at IFFA will therefore offer not only their production lines for meat processing but also those for the production of meat alternatives and will be available to trade fair visitors to answer any questions they may have on the subject of processing alternative proteins. These include, for example, Albert Handtmann Maschinenfabrik, Gea Food Solutions, Marel, Marlen International, Maschinenfabrik Seydelmann, Metalquimia, Middleby, Provisur and Vemag Maschinenbau. “With plant-based products, it is first and foremost about offering consumers alternative options. To make the decision as easy as possible, shape and appearance play a crucial role in being able to classify the alternatives. In addition to classic applications such as burger patties, minced meat or sausages, we offer room for creative ideas, new shapes and individual solutions,” knows Jens Thörnich, Product Manager Plant Based Protein at Vemag Maschinenbau. “From semi-automatic filling to highly automated processes, we present a wide range for the production of various applications with alternative protein sources.”

Cultured meat and insect proteins are in the starting blocks Cultured meat is launching entirely new players. Start-ups in biotechnology from all over the world are working on the meat of the future from the laboratory. The principle is the

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same everywhere: Stem cells are taken from an animal via biopsy, both from muscle and fat tissue, in order to reproduce meat. The cells are then multiplied in large bioreactors and the cell masses can then be formed into patties, for example. The use of 3D printers or edible carriers creates clean meat products with texture. To increase acceptance and lower the price, companies are researching plant-based nutrient solutions to replace the

lenges. Further development of the regulatory framework is needed to create a supportive environment for producers and consumers. More widespread information is required in order to pave the way for the fair and objective reception of cultured meat in society.” Insect-based foods also have the potential to make a significant contribution to the protein supply of the future. At IFFA, the Fraunhofer Institute for

animal serum that was previously necessary. What still needs to be done before cultured meat will be more widely available is summarised by Stephanie Jaczniakowska-McGirr, International Head of Food Industry & Retail at ProVeg International: “Although cultured meat shows promising possibilities, we identify three pressing challenges: More publicly- funded, opensource research is required to address some technical chal-

Process Engineering and Packaging is placing a special focus on automated insect breeding and processing within the entire value chain for alternative proteins at the stand of the VDMA Food Processing and Packaging Machinery Association. Max Hesse, group leader for machine and process development at the Fraunhofer IVV, explains: “Insect breeding and processing in Asia still largely takes place using manual labour. In order

to be competitive, the industry, which is currently characterised by SMEs and start-ups in Europe and Germany, must achieve a high degree of automation. We at the Fraunhofer IVV are therefore researching, among other things, topics related to automated, industrial cultivation in order to make insect proteins available on a large scale. As living organisms with different sizes/shapes and vitality parameters, insects pose great challenges for automation. With the help of sensor technology and AI-based analysis software, we want to sort insects with certain characteristics (e.g. fat/ chitin content), for example, and unlock them for targeted use in secondary or profit-generating material streams.” Further processing of the insect protein is then carried out via extrusion processes and processing machines, as with plant-based proteins. IFFA 2022 will be the hub for discussions on alternative proteins. An attractive supporting programme with numerous lectures will provide further information. At least 200 of the total of around 900 exhibitors at IFFA offer products for the production of meat alternatives. Visitors can search for these companies in the IFFA Contactor, the exhibitor and product search for the fair, via the Special Interest “Plant-Based & Alternative Proteins”. With six trade fairs on four continents, Messe Frankfurt is accompanying the dynamic growth of the global food industry. Further information on the events in the “Food Technologies” portfolio can be found at: www.food-technologies.messefrankfurt.com

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Novel sugar detector system in the human mouth has implications for designing tastier, healthier beverages and foods Most everyone understands that a major role of our sense of taste is to inform us when sugar is present in foods and beverages by eliciting sweetness on our tongues. A study led by the Monell Chemical Senses Center (Usa), published in PLOS ONE, identifies a new human sensory ability to detect sugars in the mouth with a molecular calorie detector, of sorts. “Our mouth can identify when a sweetener has the potential to deliver calories versus a non-caloric sweetener, which cannot,” said first author Paul Breslin, PhD, a Monell investigator and a professor of Nutritional Sciences at Rutgers University. The paper describes the firstin-human demonstration of a pathway that uses the sugar glucose, a component of table sugar and high fructose corn syrup, to signal the presence of calories, in addition to the well-studied sweet-taste receptor in taste buds. Glucose comprises about half of the commercial sugar sweeteners used today. Over millennia, humans have derived glucose in their diet from such sugar-rich foods as fruits and honey, and today from added sugars, such as sucrose (table sugar) from sugar beets or sugar cane and high fructose corn syrup. “Humans love fruit and sugar, as do many other apes, which obtain most of their calories from sugar,” said Breslin. Spurred by recent data from

Monell that showed taste bud cells in mice could identify when a sweetener has calories to burn for energy, the current team examined whether the ability to sense glucose in the human mouth may also involve this additional pathway. The team asked if this calorie detector is functional, and, perhaps most importantly, affects our responses to sugar in our diet. “Now that we know this calorie-detecting taste system is operating in humans, it could help explain the overall preference for sugared beverages over non-caloric sweetener beverages,” says Breslin. In a series of three elegant human-taste experiments, the team compared oral glucose sensitivity to the ability to sense the artificial sweetener sucralose and to a special form of glucose that cannot be metabolized. “Overall, there are two sweet-sensing pathways in the mouth: one for sweet taste, and another for detecting potential energy-burning sugars,” said coauthor Linda J. Flammer, PhD, a senior research associate at Monell. Breslin, an experimental psychologist interested in human oral perception and its genetic basis, has long been perplexed by diet sodas never capturing a major share of the beverage market. He now has the start of an answer: “Diet

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drinks are not as satisfying as sugared beverages. As a public health initiative, might we get beverages and foods with lower sugar levels to be more rewarding? Now that we know there is this second glucose-sensing system in the mouth, maybe we can tap into it to make healthier beverages that people enjoy drinking.” After swallowing, calories in sugars are sensed in the gut and blood, but this study establishes that humans can also register sugars as being different from non-caloric sweeteners in the mouth. “It is remarkable that we evolved a mechanism not only to taste oral sugars as sweet, but also to sense that they have a metabolic or caloric signal,” said Breslin. “This means that the mouth is much smarter than we realized and that it will be difficult to trick it by simply providing non-caloric sweeteners.”

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Ipack-Ima 2022: the best of innovation for the liquid food & beverage sector The liquid food & beverage market is worth € 1,447 billion and will grow by an average of 3.3% per year from 2021 to 2025, both in Italy and worldwide. A varied universe of products including soft drinks, drinking milk, soft drinks, mineral water, beer, wine and spirits, functional & energy drinks, juices, baby drinks and baby food, as well as soups, oils, dressings and sauces, is of growing importance at Ipack-Ima, the international trade fair dedicated to processing and packaging technologies scheduled from 3 to 6 May at Fiera Milano Rho. The last edition of the event was visited by 74,000 professionals from 146 countries, 12% of which came from the Liquid Food & Beverage sector, with the world’s leading multinationals present at the fair with their buyers. The sector is also expanding from the point of view of packaging and processing machines for beverages and liquid food, the values of which touch 14.2 billion euros worldwide, with an expected growth rate of 2% on average per year by 2025. This positive trend is also being followed by the Italian players in the sector, who are aiming for an expected growth of 3.1%. (Source: Ipack Ima Business Monitor in collaboration with MECS). At Ipack-Ima visitors will find cutting-edge solutions from leading manufacturers of

technologies such as liquid and beverage fillers, blow moulders, labellers and capping lines, end-of-line solutions, as well as packaging materials on which the industry is increasingly focusing on its search for new green and eco-friendly applications. Among the companies that have already confirmed their

presence in the exhibition halls are Arol, Smi Group, OCME, Della Toffola, TMCI Padovan, Baumer, OMS capping system, Tenco, ACR Parma and many companies also specialising in technologies and applications that can be extended to liquid and semi-liquid nonfood products. A special focus will be devoted to primary, secondary, and tertiary packaging materials, which will be well represented at the show by over 200 companies operating in this segment. Ipack-Mat is the Ipack-Ima brand that will make these companies easily identifiable. In a special area strategically located in Hall 5, they will propose smart or

eco-design-inspired packaging and solutions. The issue of packaging is constantly challenged with that of product safety and preservation, to which Ipack-Ima, in cooperation with the Italian Packaging Institute, dedicates the special area Ipack-Ima Lab, looking at research laboratories, certification institutes and centres specialised in FCM compliance standards. The exhibition offer is complemented by a rich calendar of events aimed at enhancing innovation and anticipating trends: Ipack-Ima will host the prestigious WorldStar contest, the Global Packaging Awards promoted by the World Packaging Organisation (WPO). Furthemore, in cooperation with the Italian Packaging Institute, the event will host the Best Packaging Awards, returning to celebrate Italian excellence among producers and users of packaging materials. At Ipack-Ima, the future will move towards labelling, coding, and marking products that enable the traceability of raw materials and products throughout the supply chain. More and more often, labels and packages host sensors and devices capable of connecting the product with the consumer: it is an enrichment of information that offers unique marketing opportunities for timely narration of the life of the package and the product.

italian food & packaging technology - c (2022) - april

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Continuous changes in consumer habits combined with the arrival on the market of new generations of consumers, lead to increased awareness of organic products. Part of a coherent process that combines the quality of raw materials with more sustainable choices, in terms of packaging and increasingly towards free-from and vegetable-based products. Therefore Ipack-Ima is more than ever the first in-person meeting place for processing and packaging professionals, with industry-wide previews of future consumer trends. Ipack-Ima will be held in conjunction with other trade fairs

dedicated to instrumental mechanics, as part of “The Innovaton Aliance” project: Intralogistica Italia, focusing on the handling of goods and warehouse management, Print4All, dedicated to industrial printing, converting and labelling technologies, and the first event with Greenplast, centred on the plastics and rubber supply chain, with a focus on environmental sustainability, energy efficiency, Reduce-Reuse-Recycle and circular economy. The event from 3 to 6 May 2022 returns to the Fiera Milano pavilions, thanks to strict safety protocols, guaranteed by a hub that hosts 4.5 million visitors every year, 36,000 companies

from all over the world, 80 exhibitions and 160 congresses. Ipack-Ima represents a complete, transversal offer dedicated to cutting-edge materials and technologies in the process and packaging sector, and aimed at the entire consumer and durable goods industry. The numbers of the 2018 edition: 1,500 exhibitors and over 74,000 visitors of which 18,500 from 146 countries. The event is organised by Ipack Ima Srl, a joint venture between UCIMA (Union of Italian Manufacturers of Automatic Packaging and Packaging Machines) and Fiera Milano. www.ipackima.com

Technological innovation to take centre stage at Macfrut 2022 Macfrut 2022 will be held from 4 to 6 May at the Rimini Expo Centre, where the spotlight will be on innovation in the fruit and vegetable sector, with a dedicated dynamic area of more than 1,600 m2; moreover, a test field offering visitors a firsthand look at novelties in the field of agriculture 4.0, with a special focus on technological innovations, environmental impact and savings. Four initiatives will take place in this area, coordinated by Luciano Trentini: a field with a cherry orchard, the Acqua Campus area dedicated to the issue of saving water, a space dedicated to biodegradable plastics used for mulching in horticulture, and the Smart Agriculture area dedicated to technologies.

‘The fruit and vegetable industry is undergoing major modernisation, marked by the need to produce more fruit and vegetables, namely, +350 million tonnes by 2050, when the Earth will be populated by almost 10 billion people’, explains Luciano Trentini, an expert in the field. ‘This means that it is necessary to reduce the environmental impact during the production stage and during commercial activities. In addition, the effects of the pandemic are changing the logistics of goods and, in particular, the movement of people, including those working in the industry. It is important to highlight the fact that we have now become accustomed to a new digital world, to agriculture 4.0, to Big Data... We need to

italian food & packaging technology - c (2022) - april

look to the future with hope and, in these times of great change, fruit and vegetable growing is not something that can be overlooked. Once again, Macfrut 2022 intends to play an active role by informing and leading the way in the industry, covering topical issues concerning agricultural businesses, which will soon need to adapt to the latest developments.’ As for the various dynamic areas at the trade fair, one of the great novelties is that there will be a field with cherry trees, complementing the International Cherry Symposium. A cherry orchard will be set up, featuring plants with different training systems, which will be presented by some of the largest plant

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nurseries in Italy. The orchard will be protected with hail nets and other covering systems for preventing cracking, supplied by leading Italian companies along with irrigation and fertigation systems, sensors and control units for weather monitoring and for managing orchards. Visitors will have the chance to ask any information they may require from the technicians who will be present and available to them. In the area next to Acqua Campus, the focus will be on new irrigation systems designed to reduce water waste, in collaboration with ANBI (National Association of Land Reclamation) and CER (Canale Emiliano

Romagnolo). The spotlight will be on technological innovations such as water and soil monitoring sensors, weather stations, control units for automated planting systems, fertigation systems and frost protection systems. Technical visits will also be organised in this area with live demonstrations of cutting-edge technologies for managing water resources. There will also be an area dedicated to the environment and the role played by biodegradable plastics used for mulching in horticulture. Plant-derived biodegradable plastics are a valuable aid when it comes to reducing pollution caused by conventional plastics

in horticulture. Participants will have the opportunity to get a look at these innovative plastics and find out more about how they are used and applied to different horticultural species. To conclude, the Smart Agriculture area, a new starting point for future agriculture, thanks to a collaboration with the Ri.Nova research centre. Precision agriculture will be in the limelight in the dynamic area, with a focus on technologies such as sensors, drones and robots applied to fruit and vegetable production, which will be on display in the field so that visitors can see for themselves what can already be done today. www.macfrut.com

INTERNATIONAL EVENTS IN ITALY 3-6 May - 2022 - Rho (MI): Ipack-Ima, packaging, food processing and pasta exhibition - www.ipackima.com 3-6 May 2022 - Parma: Cibus, int. food show - www. cibus.it 4-6 May 2022 - Rimini: Macfrut, fruit and vegetable processing exhibition - www.ipack-ima.com 6 - 8 May 2022 - Bologna: Cosmofarma, functional and nutraceutical exhibition - www.cosmofarma. com 22-26 May 2022 - Parma: CibusTec Forum, int. food processing conference - www.cibustec.it

24-26 May 2022 - Parma: SPS Italia - automation and digital show - www.spsitalia.it 24-26 May 2022 - Milano: Packaging Première luxury packaging show - www.packagingpremiere.it 15-18 November 2022 - Rho (MI): Simei, beverage and wine industry show - www.simei.it 21-25 January 2023 - Rimini: Sigep, confectionery, pastry and ice cream show - www.sigep.it 24-27 October 2023 - Parma: CibusTec, int. food processing show - www.cibustec.it 31 January - 3 February 2024 - Verona: Fieragricola, int. agricultural show - www.fieragricola.it

italian food & packaging technology - c (2022) - april

THE CORRECT TOOLS FOR THE BEST INFORMATION

www.chiriottieditori.com

Advertiser index Barry-Wehmiller Packaging Systems - Mestrino www.bwflexiblesystems.com................................................................7 Chiriotti Editori - Pinerolo - www.chiriottieditori.it............................95 Ebara - Gambellara - www.ebaraeurope.com.......................................41 Foodexecutive.com - Pinerolo - www.foodexecutive.com.................87 General System Pack - Schio - www.gsp.it..........................................23 HPP Italia - Traversetolo - www.hppitalia.com....................................81 IFP Packaging - Schio - www.ifppackaging.it.......................................69 Ilpra - Mortara - www.ilpra.com.................................................... cover 1 Italio Danioni - Milano - www.danioni.com...........................................47 Megadyne - Mathi - www.megadynegroup.com..................................15

New Jersey - USA - www.njinnovation.com.........................................19 P.E. Labellers - Porto Mantovano www.pelabellers.com.................................................................. cover 2 Pinco - Rancate (CH) - www.pinco-sa.com................................... cover 3 Sarp - Castelfranco Veneto - www.sarp.it............................................73 Schubert - Crailsheim (D) - www.schubert.group...............................77 Smi - San Giovanni Bianco - www.smigroup.it......................................29 TECNO 3 - Corneliano d’Alba - www.tecno-3.it............................ cover 4 Tecno Pack - Schio - www.tecnopackspa.it..........................................33 Wolhfarth - Sordio - www.wolhfarth.it.................................................59 Xnext - Milano - www.x-next.com.........................................................53

Company index Barry-Wehmiller Packagimg Systems................................ 40 Ebara Pumps........................................................................... 20 Ilpra.......................................................................................... 48 NTE Process............................................................................ 18 P.E. Labellers........................................................................... 36

Sarp.......................................................................................... 21 SMI............................................................................................ 38 Tecno 3..................................................................................... 17 Xnext........................................................................................ 16

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italian food & packaging technology - c (2022) - april

CONTINUOUS GRINDING AND REFINING

COMPACT INNOVATIVE CONTINUOUS PRECISE COMPLETE

The E10S series continuous grinding and refining system is used for the production of nut pastes (hazelnuts, almonds, pistachios, peanuts, cashews, other nuts and oil seeds). It has been specially designed to grind and refine the product in a single step and represents a major step forward in terms of process simplification, space reduction and energy saving. The entire process, developed in continuous operation, facilitates the correct particle size distribution on the final product. The absence of contact with the external environment guarantees maximum respect for the peculiarities of the product, leaving the organoleptic characteristics unchanged, by a careful temperatures control in the three stages of grinding/refining. www.tecno-3.it Tecno 3 S.r.l. Via Mastri Cestai 2 | 12040 Corneliano d’Alba CN Italy T. +39 0173 61.05.64 • tecno3@tecno-3.it