PRODUCT TRENDS - Food additives market Global forecast to 2028Sweeteners market worldwide analysis, global forecast to 2028 - Unveiling the pulse of the global seed market: a fascinating poll analysis - Global ice cream trends: more than just a comfort food? - What is a comfort food?
CONSUMER TRENDS - Are upcycled food products the next big step to sustainable consumption? (S. Ganguly) - Functional foods and drinks: supporting wellness or waste of money?
FOOD PROCESSING - Food & beverage industry: unveiling the impactful transformation - Innovations and market dynamics in the industrial refrigeration industry - A revolution for your pinsa production by Alba Equipment - Continuous melting of cocoa mass, chocolate and anhydrous butter - Guidance on cleaning power transmission belts: expert insights from Megadyne - Food processing equipment
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PACKAGING TRENDS - Top 3 soft drink packaging trends to dominate 2024 - Innovation helping industry reduce rigid plastics in product packaging - BOPP film demand remains strong as consumer habits evolve - Measuring the CO2 concentration in food packaging - Compostable plastic/paper composites for sustainable beverage bottles
PACKAGING EQUIPMENT - Packaging machinery market records turnover in excess of €9 billion - IMA FLX HUB at the centre of your next complete flexible packaging line
HYGIENE AND SAFETY - Customization and flexibility: Sirec meets the specific needs of the food industry - Different electrolytic treatments for food sanitation in packaging line - Radio frequency inactivation of Salmonella and Listeria in milk powder - Effect of pimenta essential oil against Salmonella in ground turkey meat
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NUTRITION - Valorization of tomato byproduct for the bakery industryDevelopment of probiotic yogurt from almond and cow’s milk - Wine grape as potentially functional food ingredients in cocoa-based productsQuality characteristics of plant-based whipped cream with ultrasonicated pea protein
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RESEARCH - Improving chilling efficiency and meat tenderness of broiler carcasses - Oleogelation effects on extra virgin olive oil - Fermented coffees with yeast co-inoculation - Enhancing the shelf life of hazelnut paste - Effect of soluble dietary fibre from barley on wheat flour dough - Development of spray dried functional milk protein concentrateInfluence of minerals on the foaming properties of milk
NEWS - Informa and Ipack-Ima forge strategic alliance - 22nd World Congress of Food Science and Technology IUFoST - The 30th edition of Simei will focus on technologies to intercept new consumption trends - International events in Italy - SANA restarts with SANA Food at BolognaFiere
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PRODUCT TRENDS
Food additives market Global forecast to 2028
According to MarketsandMarkets, the global food additives market size is estimated to be valued at USD 73.4 billion in 2023 and is projected to reach USD 96.3 billion by 2028, recording a CAGR of 5.6%. This growth is primarily attributed to the increasing demand for processed and convenience foods. As consumers seek longer shelf life, enhanced taste, and appealing visual attributes, the food industry relies on additives. Their multifunctional roles in improving texture, flavor, and preservation contribute significantly to this expansion.
The expanding business has offered lucrative business opportunities to the players who are operating in the market segments. For instance, in April 2023, IFF launched BCLEAR, which empowers breweries to effortlessly preserve the clarity of their beers through a smarter, streamlined process. With BCLEAR, breweries can enjoy enhanced cost efficiency and a robust stabilization method that outshines other enzymatic solutions in the market. Other key players like CP Kelco have capitalized on this by making strategic partnerships. For instance, CP Kelco partnered with Shiru, Inc., a food startup, to advance sustainable food with precision fermentation. Leveraging nearly 90 years of expertise, CP Kelco collaborates with global food leaders to create innovative products meeting texture and consumer preferences, including clean labels. This reinforces its
commitment to sustainable ingredient innovation in the food additives market.
The overall Food additives market is classified as a competitive market, with the key players, namely ADM (US), Cargill Incorporated (US), IFF (US), Ingredion Incorporated (US), and Givaudan (Switzerland) occupying 35-40% of the market share.
FOOD ADDITIVES MARKET DYNAMICS
Expansion
of convenient and processed food products to catalyze demand
The demand for processed foods is increasing due to the growing need for convenient and readyto-eat food products. As people lead busy lives, they seek options that are quick and easy to prepare. Processed foods, which are easy to cook and have a long shelf life, have become an essential part of modern dietary habits. To meet this demand, food additives are used to enhance the quality, safety and overall appeal of these products. Additives such as preservatives, flavor enhancers, and stabilizers are used to maintain the freshness and taste of these products, meeting consumer expectations for both convenience and sensory satisfaction. This preference for processed foods also extends to a growing
appetite for diverse and exotic flavors, textures, and appearances, driving innovation within the food additives sector. As the inclination toward processed foods continues to thrive, the role of food additives in meeting consumer demands for convenience and quality remains pivotal in shaping the industry’s trajectory.
Limited raw material availability and price fluctuations
The prices of essential raw materials used in food additive formulations can greatly impact production costs and ultimately, the pricing of end products. The food additives market relies on a diverse range of raw materials, including preservatives, emulsifiers, flavors, and sugar substitutes, making it vulnerable to global economic shifts, weather patterns affecting agriculture, and geopolitical factors that impact the supply chain. This creates a scenario where manufacturers must navigate unpredictable market conditions, adjusting their pricing strategies in response to the ever-changing costs of inputs. To maintain their competitiveness, companies need to have strategic foresight and adaptability to ensure product affordability for consumers while grappling with the broader economic landscape.
Advancements in food processing technologies
Advancements in food processing technologies have had a significant impact on the food additives market. The evolution of food processing has enabled the purposeful inclusion of food additives and preservatives in minute quantities to serve specific technological or sensory functions. These functions range from enhancing shelf life and maintaining color to preserving nutritive value and improving flavor. While conventional additives have played a vital role in processing and storage, concerns regarding safety and health have led to a shift towards natural sources such as phytochemicals and plant essential oils as antioxidants and preservatives. The use of metallic nanoparticles as antimicrobial agents and innovative techniques like nanoencapsulation have opened new avenues for developing novel food ingredients. The exploration of non-conventional cell disruption technologies for extracting potential food additives and nutraceuticals from microalgae,
along with the use of encapsulated natural compounds as antimicrobial additives in food packaging, exemplifies the industry’s commitment to technological advancements.
Widespread negative perception of food additives among consumers
Food additives play an important role in enhancing food quality, safety, and shelf life. However, some consumers perceive them unfavorably due to concerns about the potential health effects associated with certain additives, coupled with a lack of understanding about their various functions. This poses a challenge for companies operating in this market, as they need to address and overturn these negative perceptions. To do so, companies can use consumer education and transparent communication to dispel myths and foster a better understanding of the purpose and safety of various food additives. They can also emphasize natural and familiar ingredients through clean-label initia-
tives to align their products with evolving consumer preferences for simpler and more recognizable formulations.
By type, the dietary fibers segment is projected to grow with the highest CAGR
As more consumers prioritize well-being, there’s a growing demand for functional foods containing dietary fibers known for promoting digestive health and aiding weight management. The rising prevalence of lifestyle-related health issues is driving the incorporation of dietary fibers in various food products, including baked goods, cereals, and snacks. Additionally, the trend towards clean-label products aligns with the natural origin of many dietary fibers, further boosting their adoption. Regulatory support emphasizing the health benefits of dietary fibers adds impetus to their growth. With consumers actively seeking fiber-rich options for improved nutrition, the dietary fibers segment
is positioned to dominate the market, contributing significantly to the overall expansion of food additives.
By source, the natural segment is projected to grow with the highest CAGR
Growing health consciousness has led consumers to seek clean-label and minimally processed products, fueling the demand for natural additives sourced from fruits, vegetables, and plants. Increasing concerns about synthetic additives and their potential health impacts further propel the growth of the natural segment. Industry players are responding with innovations in natural additives, aligning with the ongoing trend towards healthier and more sustainable food choices. As regulatory scrutiny intensifies, the natural segment gains prominence, offering not only consumer-desired transparency but also functional benefits, contributing significantly to the overall expansion of the food additives market.
By form, the liquid segment accounts for the second-highest market share
The liquid segment secures the second-highest market share in the food additives industry due to its versatile applications and consumer preferences. The demand for liquid additives stems from their convenience in incorporation across various food and beverage products. Liquid forms offer ease of handling, precise dosing, and efficient blending during the manufacturing process. Additionally, in products like beverages, sauces, and dressings, liquid additives seamlessly integrate, enhancing sensory attributes and ensuring homogenous distribution. The shift towards innovative and exotic flavor profiles in liquid-based formulations, including beverages and condiments, fuels the popularity of liquid additives. With consumers gravitating towards diverse taste experiences and the industry’s continuous pursuit of formulation efficiency, the liquid segment plays a pivotal role, contributing significantly to the overall market share of food additives.
By application, the beverages segment accounts significant market share
The beverages segment claims a significant market share in the food additives industry, driven by ongoing trends and evolving consumer preferenc-
es. One prominent factor is the rising demand for functional and enhanced beverages, where additives play a crucial role in improving taste, texture, and nutritional profiles. The surge in health-conscious consumers has led to a growing preference for fortified and natural beverages, prompting the use of additives to address formulation challenges and deliver desired attributes. Additionally, the popularity of ready-to-drink products and the continual innovation in beverage formulations, such as plant-based and functional drinks, further propel the demand for additives. As consumers seek diverse and novel taste experiences, the beverages segment remains a focal point for additive applications, contributing significantly to the overall market share.
Asia Pacific is poised to experience the highest CAGR
The region’s remarkable economic growth has led to increased consumer purchasing power, which, in turn, has boosted demand for processed foods and beverages. Food additives play a crucial role in this sector as thickeners, preservatives, stabilizers, and texture enhancers, driving their growth. Additionally, The region’s escalating demand for clean-label prod-
ucts has spurred a surge in the adoption of natural and minimally processed additives, aligning with the global movement towards healthier options. Innovations in plant- based food additives cater to the growing popularity of vegetarian and sustainable dietary choices. The emphasis on health and wellness has elevated the demand for functional additives, addressing specific health concerns and contributing to the region’s overall market growth. Furthermore, the rich tapestry of ethnic and authentic flavors in the Asia Pacific fuels a need for additives that enhance and preserve the unique tastes of regional cuisines. Stringent regulatory compliance and a focus on food safety underscore the importance of compliant and safe food additive solutions in this rapidly growing market.
Key Market Players
Key players in this market include Cargill (US), BASF (Germany), ADM (US), IFF (US), Kerry Group (Ireland), Ingredion (US), Tate & Lyle (UK), Givaudan (Switzerland), Darling Ingredients (US), Chr. Hansen A/S (Denmark), Novozymes (Denmark), Ashland (US), Cp Kelco (US), Glanbia (US), and Sensient Technologies (US)
www.marketsandmarkets.com
Sweeteners market worldwide analysis, global forecast to 2028
The global sweeteners market is projected to reach USD 144.7 billion by 2028 from USD 115.8 billion in 2023 at a CAGR of 4.6% during the forecast period, 2023-2028, in terms of value, according to MarketsandMarkets agency. The market is experiencing growth, extending its influence beyond the food and beverage sector into personal care and pharmaceutical industries. In personal care, sweeteners serve as ingredients in oral care products, chewing gums, and cosmetics, providing a sweet taste without the detrimental effects of sugar. For instance, xylitol, a sugar alcohol sweetener, is widely used in oral care products due to its ability to inhibit bacterial growth and promote dental health.
In the pharmaceutical industry, sweeteners are utilized to enhance the palatability of medications, especially those in liquid or chewable forms. Pediatric medications often incorporate sweeteners to improve taste and increase patient compliance. Sucralose, aspartame, and saccharin are examples of sweeteners employed in pharmaceutical formulations. The growing recognition of the role sweeteners play in enhancing consumer experience and compliance in personal care and pharmaceutical products is a key driver in the expanding sweeteners market.
SWEETENERS MARKET DYNAMICS
Drivers: Increasing incidence of obesity and diabetes
The escalating global prevalence of obesity and diabetes is a key driver for the market. With approximately 2.3 billion individuals already affected by overweight and obesity, and projections indicating that 2.7 billion adults could face these health challenges by 2025, there’s a growing demand for sweeteners as part of efforts to combat excessive sugar intake. As obesity rates continue to rise, sweeteners play a pivotal role in providing low-calorie and sugar-free alternatives, aligning with health-conscious consumer preferences. The World Obesity Atlas 2022 predicts that one billion people, including a substantial proportion of women and men, will be living with obesity by 2030. This global health crisis is not confined to high-income countries but is increasingly prevalent in low- and middle-income nations where the impact on health systems is profound. As the incidence of obesity and diabetes doubles by 2030, the sweeteners market is positioned to grow substantially, meeting the demand for products that support healthier dietary choices and lifestyles amid this pressing public health concern.
Restraints: Ambiguity in the minds of consumers associated with natural sweeteners consumption
Ambiguity among consumers regarding natural sweeteners consumption acts as a constraint on the overall growth of the market. The term “natural” is often subject to varied interpretations, and consumers may have different perceptions and expectations about what qualifies as a natural sweetener. This ambiguity can lead to confusion and skepticism, hindering the adoption of natural sweeteners.
For instance, some consumers may associate natural sweeteners like stevia or monk fruit as truly natural, while others may question the extraction and processing methods involved. Additionally, the lack
of a standardized definition for “natural” in the context of sweeteners adds to the uncertainty. Concerns about the taste, aftertaste, and overall performance of natural sweeteners further contribute to consumer hesitation.
This ambiguity creates challenges for businesses in marketing and positioning natural sweeteners, impacting consumer trust and influencing purchasing decisions. Clear communication, education, and standardization in labeling could help alleviate this ambiguity, fostering greater consumer confidence and supporting the continued growth of the sweeteners market.
Opportunities: Government regulations on sugar content
Increased awareness of the health risks associated with excessive sugar consumption has prompted governments worldwide to implement regulations aimed at reducing sugar levels in food and beverages. These regulations, which often include sugar taxes and labeling requirements, create a favorable environment for the market to thrive.
As businesses in the food and beverage industry seek to comply with these regulations and cater to health- conscious consumers, there is a growing demand for alternative sweeteners. Sugar reduction targets set by governments encourage the adoption of low-calorie and sugar-free sweeteners to meet health and regulatory standards. This, in turn, opens up significant opportunities for sweeteners manufacturers and suppliers to provide innovative solutions that align with the evolving regulatory landscape and changing consumer preferences.
In essence, government regulations on sugar content act as a catalyst, driving the sweeteners market by creating a market demand for healthier alternatives and incentivizing the industry to explore and invest in innovative sweetening solutions.
Challenges: Product labeling and claim issues
Manufacturers often face challenges in accurately conveying the properties and benefits of sweeteners, and misleading or unclear labeling can erode consumer trust.
In some cases, there may be concerns about the aftertaste, safety, or health implications of certain sweeteners, and inadequate labeling exacerbates these uncertainties. Regulatory bodies are increasingly scrutinizing claims related to sweeteners, imposing stricter guidelines on labeling practices. Non-compliance with labeling regulations may result in legal consequences and damage a brand’s reputation.
Moreover, as consumers become more health-conscious, they scrutinize product labels for transparency and authenticity. Ambiguous or misleading claims can result in a loss of consumer confidence and hinder the broader acceptance of sweeteners as a healthier alternative to traditional sugars. Clear, transparent, and standardized labeling practices are crucial for overcoming these challenges and fostering the continued growth of the market.
SWEETENERS MARKET ECOSYSTEM
The high-intensity sweeteners segment is estimated to hold the largest market share
High-intensity sweeteners claim the largest share in the market due to their exceptional sweetness potency, offering a sweet taste without the associated caloric content. As consumers increasingly prioritize healthier lifestyles and seek alternatives to traditional sugars, high-intensity sweeteners, such as aspartame, sucralose, and steviol glycosides (from stevia), have gained widespread popularity. The ability of these sweeteners to provide sweetness at levels significantly higher than sucrose enables their usage in minimal quantities, appealing to those aiming to reduce calorie intake.
Moreover, high-intensity sweeteners address the growing prevalence of obesity and related health concerns, aligning with the global trend towards healthier dietary choices. Their versatility in various applications, including beverages, confectionery, and processed foods, further cements their market dominance. With ongoing innovations, research, and increasing consumer acceptance, high-intensity sweeteners are positioned as key contributors to the sweeteners market, meeting the demand for sweetness without compromising on health and wellness goals.
North America holds the largest share in the sweeteners market
North America holds the largest share in the market due to a confluence of factors driving demand and consumption patterns. The region’s high prevalence of health-conscious consumers and their increasing awareness of the adverse effects of traditional sugars on health contribute significantly to the demand for sweeteners. With a robust food and beverage industry, North America is quick to adopt innovations in low- calorie and sugar-free alternatives, propelling the market growth.
Moreover, stringent regulatory measures promoting healthier dietary choices and clearer labeling practices align with consumer preferences, further supporting the dominance of the sweeteners market in North America. Canada, as part of North America, has implemented a thorough safety assessment process before approving new food additives, including sugar substitutes (https://www. marketsandmarkets.com/Market-Reports/sugar-substitute-market-1134.html). This meticulous approach guarantees that only proven and safe sweeteners, such as acesulfame-potassium, polydextrose, sucralose, thaumatin, and various sugar alcohols, are permitted for use.
The diversity of approved sugar substitutes reflects North America’s commitment to offering consumers a broad spectrum of sweetening options. Additionally, the prevalence of health-conscious consumers seeking alternatives to traditional sugars, driven by concerns about obesity and related health issues, further propels the demand for approved and safe sugar substitutes in the North American sweeteners market. This combination of regulatory rigor, consumer awareness, and a diverse range of approved sweeteners solidifies North America’s leadership in the global sweeteners industry.
Sweeteners Market Key Market Players
The key players in this market include Cargill, Incorporated (US), ADM (US), International Flavors & Fragrances Inc. (US), Ingredion Incorporated (US), Tate & Lyle (UK), Associated British Foods (UK), Südzucker AG (Germany), and Ajinomoto Co., Inc. (Japan).
www.marketsandmarkets.com
Unveiling the pulse of the global seed market: a fascinating poll analysis
In the ever-evolving realm of agriculture, the seed market stands as a vital pillar, nurturing the growth of crops and shaping the future of food production. Seeds serve various functions for plants, such as nourishment of the embryo, dispersal to new locations, and dormancy during unfavorable conditions. The timely availability of quality seeds in adequate quantity decides the health and strength of an agricultural economy. According the latest report by Allied Market Research agency, The global seed market was valued at $58.5 billion in 2020 and is expected to reach $105.3 billion by 2031.
Recognizing the significance of this sector, Allied Market Research recently conducted a captivating poll to uncover the most significant driver propelling the growth of the global seed market. The question was: “What do you think is the most significant driver for the growth of the global seed market?” And the four options listed were: “Modernization of Agriculture,” “Food Demand Surges,” Biofuel & Feed Surge,” and “Seed Technology Advancements.” A total of 240 people participated in the poll.
Modernization of Agriculture –Cultivating a New Era
With 25% votes, the advent of modern agricultural practices has emerged as a formidable force driving the growth of the global seed market. Through the integration of advanced technologies, the utilization of smart machinery, and precision farming techniques, modernization has revolutionized the productivity & and efficiency of agricultural operations. This transformative trend empowers farmers with the ability to conserve resources, optimize crop yields, and ensure sustainable farming practices.
Food Demand Surges – Feeding the Planet
Among the poll participants, 33% believed that the demand for food is predicted to reach unprecedented levels as the global population continues to surge. This pivotal factor has emerged as a significant driver propelling the growth of the seed market. To meet the ever-increasing food requirements, farmers and seed companies must enhance crop production, develop high-yielding varieties, and adopt innovative
breeding techniques. The surge in food demand acts as a catalyst for innovation and drives the expansion of the global seed market.
Biofuel & Feed Surge –Fueling Green Energy and Livestock
33% of the respondents believe that the rise in biofuel production and the increasing demand for animal feed have stimulated the growth of the global seed market. As the livestock industries expand and the world seeks sustainable energy sources, the need for biofuel crops, such as soybean, corn, rapeseed, and fodder crops, intensifies. Seed companies play a crucial role in catering to these demands, offering specialized seed varieties that optimize biofuel production and enhance livestock nutrition.
Seed Technology Advancements –Unleashing the Power of Innovation
Seed technology advancements have garnered the attention of 8% of the participants as a driver of growth in the global seed market. Technological advancements, including innovations in seed breeding, biotechnology, and genetic engineering, contribute to the development of disease-resistant and high-performing seed varieties. Although a smaller percentage, the impact of seed technology advancements cannot be overlooked, as they pave the way for increased efficiency, crop resilience, and sustainability.
Nurturing the Seeds of a Flourishing Future
As the poll analysis reveals, the global seed market thrives under the influence of multiple drivers. The modernization of agriculture, the surging demand for food, the rise of biofuel and feed industries, and the continuous advancements in seed technology collectively shape the industry landscape. Acknowledging these drivers and leveraging their potential is crucial for seed companies to stay competitive, drive innovation, and contribute to sustainable agricultural practices. The seeds of growth have been sown, and it is through strategic alignment with these transformative trends that the global seed market will continue to flourish, nurturing a bountiful future for the agricultural sector and beyond.
www.alliedmarketresearch.com
Global ice cream trends: more than just a comfort food?
Who wants ice cream? Well, if we look at global ice cream consumption, the answer is: almost everyone! According to Mintel’s consumer research, nine in ten UK consumers enjoyed an ice cream between July and October 2023, and an almost identical number was seen in Germany. Frozen treats are also omnipresent in freezers across the pond, with over 94% of US adults purchasing ice cream, frozen novelties or frozen yogurt in 2023.
It’s clear that ice cream remains as popular as ever, and the global ice cream industry is in good health. Ice cream is still enjoyed primarily as a comfort food for many consumers. In the US, around nine in ten ice cream consumers agree that eating ice cream brings joy when they need a pickup, highlighting the product’s well-established role as an ‘emotional support food’ for consumers. However, consumer demands are changing: consumers’ increased focus on healthy eating has led to more scrutiny of foods with traditionally high sugar and fat content. Similarly in the APAC region, there is a demand for better-for-you ingredients and formulations. Naturally, it is essential that ice cream brands respond to consumer demand to avoid consumers turning elsewhere for a sweet treat. In this article, we examine the ice cream consumer trends shaping the industry, and how brands are responding with ice cream innovation.
GLOBAL ICE CREAM INDUSTRY TRENDS
Putting the ‘fun’ in ‘functional food’
The past few years have been a boon for popular comfort foods, with consumers experiencing the
heightened stress and anxiety of the COVID-19 pandemic, and then followed by ongoing economic crises. The ice cream industry was particularly well-placed to benefit from rising prices and high inflation due to the lipstick effect. Ice cream’s positioning as an affordable treat appeals to consumers during times of economic crisis.
However, since the pandemic, Mintel has found there has been a global shift towards more health-conscious eating. Ice cream brands have therefore found themselves in a bit of a quandary. Do they take inspiration from the plant-based industry, embrace
dairy alternatives, and focus on creating a healthier alternative to traditionally indulgent ice cream? Or do they dial up the indulgence, and heavily lean into the comfort food reputation? The answer isn’t a simple one. Mintel’s consumer research has found that it is unlikely that ice cream could ever establish itself as a truly healthy food, even amongst consumers who are actively looking for healthy ice cream: a quarter of Indian consumers who are willing to pay more for healthier ice cream believe that ice cream can never be healthy. As a result, ice cream needs to offer permissible indulgence to consumers, striking a balance between health and indulgence.
While nutrition is not a top priority when buying ice creams, almost a quarter of US consumers are interested in ice cream with functional health benefits. Brands are well placed to grow ice cream’s reputation as a functional food by targeting young consumers who are keen on high protein products, or take inspiration from the booming energy drinks sector, and provide a much sought-after energy kick to consumers. Although the functional ice cream market remains quite small, it is growing. Mintel’s GNPD data shows that ice cream product launches with functional claims increased by 10% between 2021-2023, highlighting that it is something brands should be considering when it comes to new product development.
Ready for an adventure
Functional ingredients and added health benefits are not the only new features drawing significant consumer interest in the global ice cream industry. Consumers are getting more adventurous, at least when it comes to new flavours and textures. Mintel has found that there is a growing interest in unconventional ice cream flavours.
In the APAC region, floral flavours have been gaining interest, and half of Thai consumers aged 25-34 are interested in trying these flavours. Interest is also growing in other non-traditional flavour profiles, such as savoury, which, according to Mintel’s GNPD data, has seen an increase of over 50% in new product launches since 2021. However, despite this growing interest, non-traditional flavours remain quite niche. As demonstrated in the graph below, floral and savoury flavours were each only represented in and less than 1% of all global ice cream product launches in 2023. Nevertheless, brands should not discount consumer interest in flavour experimentation, and in the coming years should utilise AI to create new and customised taste experiences for consumers
Despite the growing need for novelty, consumers continue to enjoy traditional ice cream flavours, such as strawberry, vanilla and chocolate. Almost twothirds of UK adults agree that there should be more high-quality ice cream in classic flavours. This interest in higher quality classic flavours illustrates how consumers want the comfort of familiarity but also desire improvements to taste and texture quality at the same time. Ice cream brands should also innovate by putting a twist on familiar flavours to keep consumers engaged. This can be done by embracing an old friend: nostalgia.
Ice Cold Comfort
Nostalgia is significantly influencing the global ice cream industry; consumers across various regions are drawn to flavours and brands that remind them of their childhood or past. In the UK, eating ice creams that evoke childhood memories resonates widely with consumers, particularly those under 35, suggesting that marketing focused on nostalgia can be highly effective in this market. But it’s not just consumers in the UK who are looking back to the ‘good old days’. In India, ice cream brands are connecting with consumers through nostalgic flavours,
Sweet flavour profiles lead global ice cream product launches closely following by fruit & vegetable flavours
Mintel’s GNPD data on flavour profiles of global ice cream and frozen novelties product launches in 2023.
Source: Mintel GNPD, July 2022 - June 2023
particularly targeting older Millennials with seasonal fruit flavours, and in Germany, eight in 10 consumers say that they enjoy rediscovering flavours that they grew up with, echoing the desire for more ice cream in classic and nostalgic flavours.
This all highlights that brands should seriously consider nostalgia as a marketing strategy. Offering inspiration for tapping into the appeal of nostalgia, a number of UK retro brands expanded into the ice cream category in 2023, such as Barratt’s sweets, Angel Delight and Wrigley’s Hubba Bubba. Meanwhile,
WHAT IS A COMFORT FOOD?
Comfort food is a food that consumers turn to in times of stress that provides a sense of emotional health and wellbeing. Typically, comfort foods are high in fat or sugar, energy-dense, and may have relatively low nutritional value. Popular comfort foods include crisps, chocolate, and of course, ice cream.
established brands and market leaders have also used nostalgia in their marketing campaigns: Ben & Jerry’s has featured retro products alongside their ice cream in their social media campaigns, and Baskin-Robbins reverted to using colours from their original logo in their 2022 rebrand.
Looking Ahead with Mintel
Ice cream will always be a comfort food. It is unlikely that consumers will stop turning to their favourite indulgent frozen treat in times of uncertainty in the near future. However, how the concept of ‘comfort’ resonates with consumers is changing, and ice cream brands need to be conscious of different consumer expectations when considering new product development and marketing campaigns. Some consumers want to be reassured that they are not damaging their health, or even improving it, when eating ice cream. Some want to experience something new, and get a small portion of excitement through a novel flavour. Or some just want to feel the warm embrace of nostalgia, and it won’t even melt their ice cream.
www.mintel.com
CONSUMER TRENDS
Are upcycled food products the next big step to sustainable consumption?
Upcycled food is created using ingredients that would typically be discarded during food production or consumption due to factors such as cosmetic imperfections, surplus, or nearing expiration. They are repurposed into new food products with added value and nutritional benefits rather than letting these ingredients go to waste.
While upcycling has found applications across various industries, its impact on the food sector is particularly noteworthy. Upcycled food products, derived from ingredients that would otherwise go to waste, offer a compelling solution to the dual challenges of food waste and environmental degradation. From surplus fruits and vegetables to spent grains, from brewing and by-products from food processing, the potential sources of upcycled ingredients are diverse and abundant. In this article, we delve into the environmental benefits of upcycled food products, examining how they contribute to a more sustainable food system and a healthier planet.
Significant reduction in food wastage through upcycling
At the heart of the environmental benefits of upcycled food products lies their ability to combat food waste, a pervasive issue with far-reaching environmental consequences. According to the Food and Agriculture Organization (FAO) of the United Nations, approximately one-third of all food produced for human consumption is lost or wasted globally each year. This huge amount of food waste not only represents a significant economic loss but also exerts immense pressure on natural resources and contributes to greenhouse gas emissions. By repurposing ingredients that would otherwise be discarded, upcycled food
products help mitigate food waste at various stages of the supply chain.
From farms and food processing facilities to retail outlets and consumers’ homes, upcycling redirects edible resources back into the food system, minimizing waste and optimizing the utilization of available resources. According to the Upcycled Food Association’s research findings, upcycled food products can divert a significant amount of food waste from landfills. For example, the study estimated that upcycled food products prevented about 72,000 metric tons of food waste from entering landfills in 2020 alone. This food waste managementtranslates into tangible environmental benefits, including reduced carbon emissions, preserved biodiversity, and conservation of water and land resources.
Lessening
environmental impacts through resource conservation, emission reduction, and biodiversity preservation
Beyond reducing food waste, upcycled food products contribute to a range of environmental benefits that stem from their sustainable production practices and resource-efficient ingredients.
These food products leverage ingredients that require fewer resources to produce compared to their conventional counterparts. Upcycling helps conserve natural resources and reduces the environmental footprint of food production, utilizing surplus or by-products that would otherwise require additional land, water, and energy inputs. An exemplary instance of upcycled food products conserving natural resources is seen in «Renewal Mill›s» Okara Flour production. Renewal Mill upcycles okara, a byproduct of soy milk and tofu production, into nutritious and versatile flour. Converting okara into flour, Renewal Mill creates a sustainable alternative to conventional wheat flour, which requires extensive land, water, and energy resources for cultivation and processing. Okara flour is rich in fiber, protein, and other nutrients, making it a nutritious addition to various food products.
Additionally, upcycled food products help mitigate emissions associated with food production and waste management, diverting organic waste from landfills, and reducing the demand for new agricultural pro-
duction. They also promote biodiversity conservation and support agricultural resilience against environmental pressures such as climate change, using a diverse range of upcycled ingredients, including unconventional or underutilized crops.
Planetarians is a company that upcycles defatted sunflower seeds, a byproduct of sunflower oil extraction, into nutritious snack chips. Through the upcycling of these seeds into edible snacks, Planetarians reduces waste and prevents the release of methane, a potent greenhouse gas, from decomposing organic matter in landfills. RIND Snacks is another example that transforms fruit peels into tasty snacks and diverts organic waste from landfills, thereby reducing methane emissions and mitigating environmental impact. The company reduces the need for additional fruit cultivation by repurposing fruit peels that would otherwise be discarded. This conservation effort contributes to emission reduction by avoiding the conversion of natural habitats into agricultural land, which releases stored carbon and disrupts ecosystems.
Promoting circular economy and sustainable consumption
Furthermore, upcycled food products embody the principles of a circular economy by closing the loop on resource utilization and waste generation. Upcycling creates a closed-loop system where waste is repurposed into valuable resources than following a linear “take-make-dispose” model, reducing the need for virgin materials, and minimizing environmental impact throughout the product lifecycle.
In addition to their environmental benefits, these food products play a significant role in promoting sustainable consumption patterns and raising awareness about the impacts of food waste. Food producers and retailers empower individuals to make environmentally conscious choices in their dietary habits offering consumers nutritious and flavorful food options made from upcycled ingredients. Through marketing campaigns, educational initiatives, and partnerships with sustainability organizations, the upcycled food movement fosters a culture of waste reduction, mindful consumption, and appreciation for the value of food.
Summing up
Upcycled food products represent a potential avenue for achieving environmental sustainability and combating food waste in the global food system. By repurposing surplus and by-products into nutritious and delicious food options, upcycling not only reduces waste but also conserves resources, mitigates emissions, and promotes sustainable consumption habits. The environmental benefits of upcycled food products provide a compelling vision for a more resilient and sustainable future as we strive to nourish the planet while preserving its finite resources. Through collective action and innovation, we can harness the power of upcycling to create a positive environmental impact and build a healthier, more equitable food system for all.
Functional foods and drinks: supporting wellness or waste of money?
Functional beverage is a non-alcoholic drink providing health benefits and functionally focusing on the body and mind to promote the state of health and well-being. It contains nontraditional ingredients such as raw fruits, minerals, vitamins, herbs, protein, amino acids, probiotics, and some artificial additives. However, functional Food is a popular alternative to traditional wheat flour, which is low in carbs, packed with nutrients and has a slightly sweeter taste. Functional food is rich in nutrients, protein, vitamins and minerals. Functional food is gaining significant traction among developing countries owing to growing urbanization, and increase in disposable income. Furthermore, health-conscious consumers are driving the demand for products that aim to promote better health, increase longevity and prevent the onset of chronic diseases.
According to the Institute of Food Technologists, the developed nations such as the U.S., Germany, France, Spain, Italy, Japan reported that today’s consumers are looking for customizable food, beverages, and dietary solutions that will help them more aggressively meet their own unique nutrition and personal health goals. General health and wellness products and programs no longer fit all. Similarly, people living in other emerging countries such as China, South Korea, and UAE have also become aware of the health benefits of consuming functional food and thus, are adopting it as in bakery Meat, Fish & Eggs, Bakery & Cereals products.
Consumers are actively focused toward fitness and health. Active and health-conscious consumers have shifted their preference toward natural alternatives for caffeinated and sugar-based energy drinks.
Functional beverages consist of specific nutrients and supplements, which enhance athletic performance and metabolism. Appropriate nutrition is an essential prerequisite for effective improvement of athletic performance, conditioning, recovery from fatigue after exercise, and rapid recovery of injury. In addition, it helps in diabetes management. Hence, the demand for functional beverages as natural sports drinks is growing rapidly due to its nutritional properties.
Key companies operating in the market are introducing several types of drinks that are infused with natural botanicals. For instance, Binggrae, South Korean beverage manufacturing company, manufactures Kanguru, a beverage which is botanical infused drink. Hence, natural botanical infused drinks are gaining immense popularity among consumers, which is anticipated to offer
remunerative opportunities for the expansion of the market during the forecast period.
The demand for energy drinks and related products has escalated at an alarming rate. This is attributed to benefits that these drinks offer such as increased performance, attention, weight loss, and stamina. Furthermore, consumers, especially male, positively associate risk taking activities and masculinity with frequency of energy drinks consumption. Moreover, energy drink contains more caffeine than a cup of coffee and can support attentiveness and alertness. Manufacturers launch various products with different flavors & taste, owing to surge in demand for products that offer instant energy.
The value chain of the functional beverages comprises various stages that add a unique value to the overall market. Each of these stages and services share a specific value at their point of operation and, in turn, contributes to the competitive value of the service provided.
Potential Avenues for key stakeholders to Explore
Innovation in Product Development: Key players can use their expertise to develop innovative and highvalue products using natural botanicals. This will create an awareness among the consumer about the natural based functional food & beverages products.
Customized Solutions: Customize offerings to specific industry requirements hold significant promise. Key players have the chance to collaborate closely with client to design and engineer in order to provide several Flavors of beverages.
Diversification and Expansion: Established firms in food & beverages or related areas have the capabilities to diversify their portfolios by venturing into the functional food products market. This strategic expansion not only unlocks fresh revenue streams but also position their leadership in a rapidly growing sector.
Partnerships and Collaborations: Collaborating and partnering with various research institutions, universities, and other industry small and big players can accelerate research and development efforts. Partnerships can also help access complementary expertise, resources, and funding to drive innovation and enhance product offerings.
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FOOD PROCESSING
Food & beverage industry: unveiling the impactful transformation
The food and beverage sector is a dynamic and ever-evolving industry that constantly adapts to changing consumer preferences and market trends. In the third quarter of 2023, this sector witnessed significant transformations. Increased consumer focus on health and sustainability fueled demand for plant-based alternatives and eco-friendly packaging. The ongoing impact of the pandemic continued to shape dining habits, with a surge in online food delivery and a preference for convenient, ready-to-eat options. The quarter highlighted the food & beverage sector’s resilience and adaptability, setting the stage for further evolution in response to changing consumer dynamics.
Allied Market Research conducted a poll analysis to identify the aspect of this transformation
that respondents find most impactful. 140 people participated in the poll. The question was: “What aspect of the food and beverage industry’s transformation in the third quarter of 2023 do you find most impactful?” And the options were: mergers & acquisitions, innovative culinary solutions, exciting product launches, and technological advancements.
The poll revealed that 29% of respondents found the excitement generated by product launches to be the most impactful aspect of the industry’s transformation. This emphasizes the significance of captivating and en-
gaging consumers through new and exciting offerings. Product launches create anticipation, buzz, and increased market demand. Innovations in packaging, branding, and product formulations play a crucial role in capturing the attention of consumers and influencing their purchasing decisions.
Technological Advancements –Revolutionizing the Industry
Another 29% of respondents recognized the impact of technological advancements on the food and beverage industry. This signifies the integration of technology in various aspects of the industry, including production, supply chain management,
and customer engagement. Automation, robotics, artificial intelligence, and data analytics have revolutionized operations, resulting in increased efficiency, improved quality control, and enhanced customer experiences. Technological advancements have facilitated personalized recommendations, seamless ordering processes, and the development of sustainable practices.
Mergers & Acquisitions –Forging New Pathways
Among the respondents, 21% expressed that mergers & acquisitions was the most impactful aspect of the industry’s transformation. This signifies the strategic alliances and consolidations that have taken place within the sector. Mergers & acquisitions enable companies to expand their market presence, leverage synergies, and enhance their competitive edge. These developments often lead to the emergence of new industry leaders and the creation of innovative business models.
Another 21% of respondents acknowledged the impact of innovative culinary solutions. This highlights the importance of creativity and pushing culinary boundaries within the food and beverage industry. The introduction of novel ingredients, fusion cuisines, and unique cooking techniques have redefined taste experiences for consum-
ers. Such innovations cater to evolving consumer preferences, including dietary restrictions, health-conscious choices, and the demand for diverse flavor profiles.
Multi-Faceted Transformation of the Food & Beverage Industry
As per Allied Market Research, the poll analysis showcases the multi-faceted nature of the transformation witnessed in the food
redefined consumer experiences, catering to evolving tastes and preferences. Technological advancements have revolutionized operations, enhancing efficiency and customer engagement. The key takeaway from this poll analysis is that the food and beverage industry’s transformation encompass various dimensions, each with its unique impact. Industry stakeholders must stay abreast of these changes, embracing innovation, and leveraging cutting-edge technologies to remain competitive. By under-
and beverage sector. Mergers & acquisitions have paved the way for strategic partnerships and industry consolidation, shaping the competitive landscape. Innovative culinary solutions and exciting product launches have
standing the preferences and expectations of consumers, companies can continue to drive growth and meet the evolving demands of the market.
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Innovations and market dynamics in the industrial refrigeration industry
Industrial refrigeration systems are used for freezing or cooling purposes in industries such as food & beverage processing, cold storage, and others. Industrial refrigeration refers to the process of cooling using refrigeration and cooling systems to remove the heat from a low-temperature medium and transferring it to a high-temperature medium. The industrial refrigeration industry has undergone a significant transformation in recent years, fueled by growth in demand for efficient, sustainable, and high-quality chilling solutions.
Industrial refrigeration systems have seen significant change during their history.
Mechanical compression systems were created in the 19th century as a result of technological breakthroughs that began with crude ice-based cooling techniques. Ammonia-based refrigerants first appeared in the early 20th century, considerably boosting efficiency and safety. With the introduction of synthetic refrigerants and electronic controls, advancements in precision and environmental effects proceeded. Modern industrial refrigeration systems serve a variety of industries, including food, medicine, and electronics, and are energy- and environment-friendly. This evolution demonstrates how inventively humankind has used
science to create long-lasting cold chain solutions.
Industrial Refrigeration Market Dynamics
Refrigeration systems are widely used in the food & beverage industries. The consumption of FMCG products has increased in the recent years, owing to rise in demand for packaged as well as processed food & beverages in developing countries. Industrial refrigerators aid in preventing spoilage of semi-processed foods and drinks. Moreover, refrigeration systems provide controlled temperature conditions for storing perishable products, which help in retaining freshness and maintaining the taste of processed food products.
The rapid expansion and upgrades in cold storage facilities have led to the higher demand for industrial refrigeration and related equipment in various developing countries such as India, China, Latin America, and the Middle East. Moreover, cold storage facilities and refrigerated warehouses provide blast freezing, tempering, and modified atmosphere storage features to various food & beverage, dairy, ice cream, meat, poultry, fish, chemical, pharmaceutical, and other processing industries.
The demand for energy-efficient refrigeration systems has increased in the recent years, as various systems are equipped with floating head pressure control, variable-frequency drives
in evaporator fans, screw compressor variable frequency drive (VFD) controls, and others to increase energy conservation. Moreover, various industries use natural refrigerants such as ammonia, carbon dioxide, HFC, water, air, and others, to control environmental effects such as ozone depletion and global warming, which in turn, have fueled the demand for eco-friendly refrigerants.
Growth Opportunity
According to Allied Market Research agency, the demand for energy-saving and environmentally friendly refrigeration solutions is on the rise. Technologies that employ natural refrigerants, such as ammonia and CO2, which consume less energy and emit fewer greenhouse gases are gaining in popularity. Sustainable cooling solutions development and implementation are projected to provide considerable growth for businesses. In addition, strong cold chain infrastructure is required as the demand for perishable items, including food, medicines, and vaccines rises on a worldwide scale. Businesses that offer cutting-edge solutions for cold storage, transportation, and monitoring to guarantee product quality and safety will find room to grow.
The use of modern agriculture technology like hydroponics and vertical farming necessitates temperature-controlled conditions. Opportunities for expansion exist in the provision of customized cold storage systems to accommodate these advancements. Moreover, the demand for temperature-controlled stor-
age and distribution facilities has increased as a result of the growth of online grocery shopping and food delivery services. This trend will be advantageous for businesses that specialize in planning and outfitting facilities for e-commerce fulfillment. Furthermore, industrial refrigeration systems can be integrated with renewable energy sources like solar and wind power to increase energy efficiency and save running costs. Businesses that provide energy storage or hybrid systems for refrigeration can benefit from the transition to renewable energy.
In addition, an increasing need exists for existing refrigeration systems to be upgraded to meet contemporary efficiency and sustainability criteria. Companies that provide services for modification, retrofitting, and system optimization might profit from the demand for improving current infrastructure.
Upgrading cold storage facilities and refrigerated facilities involves continuous monitoring of the flow of refrigerants and to detect leakage. Thus, the use of IoT-enabled refrigeration solutions has gained prominence for monitoring equipment in processing and storage industries. This can provide lucrative growth opportunity to the players in the industrial refrigeration market in emerging countries during the forecast period.
Strategic Moves by Key Players
The major players profiled in the industrial refrigeration market include Daikin Industries, Ltd., Emerson Electric Co., Evapco, Inc., GEA Group AG, Johnson Controls,
Inc., Ingersoll Rand, LU-VE Group, Mayekawa Mfg. Co. Ltd., The Danfoss Group, and Carrier. Major companies in the market have adopted strategies such as business expansion, partnership, acquisition, product development, and product launch, to offer better products and services to customers in the industrial refrigeration market.
Further, The Viessmann Group, in April 2023, announced that it will reinvest the primary proceeds from the $14 billion sale of its Climate Solutions business to Carrier into its remaining refrigeration and investments businesses. The deal sees Viessmann becoming one of the largest Carrier shareholders and retaining full ownership of its brand. Carrier will license and grow the Viessmann brand in the HVAC industry.
Furthermore, the heating, ventilation and air condition (HVAC) industry in India is expected to see an investment of over $1,200 billion in new technologies to improve efficiency of refrigeration systems. On the other hand, in June 2023, Emergent Cold Latin America (Emergent Cold LatAm), the fastest-growing temperature-controlled storage and logistics service provider in Latin America, has acquired Qualianz, a premier storage and logistics platform with operations in Mexico City, Mexico State, Monterrey, Querétaro, and Tijuana.
Thus, these strategic moves and developments, such as partnership, acquisition, product development, and expansion, benefit and drive growth of the market.
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A revolution for your pinsa production by Alba Equipment
For a special product like Pinsa a special Line is needed. The Pinsa Line has been studied and designed by Alba Equipment to process the product as handmade to respect its origins.
The peculiarity of Pinsa lies in being very digestible as it has less yeast and the dough rests for 24 hours or more. The preparation is based on the right calibration between the mixture of flour and water, in order to give it the appearance of a soft, light and digestible cloud of bread.
Pinsa dough therefore requires a long process, it is very hydrated and needs careful spreading which, up to now, has been obtained by the fingers through a manual process.
Pinsa Line by ALBA equipment is the solution. A Patented Line that makes high-hydrated products as hand-made.
It is the innovation of the year and is already enjoying huge success!
The texture of bubbles and alveolation is possible thanks to special tools that we have developed and patented after a careful study of the natural movement of
the hands in the dough. You can choose whether you want to automate the entire process or just part of it.
Key Features and Benefits:
- Customization: Tailored solutions to fit your specific production needs and capacity requirements.
- Automation: Streamlined processes from dough preparation to final product, reducing labor costs and increasing output.
- Precision: Consistent quality and shape, always ensuring a perfect product.
- Hygiene: Designed with food safety in mind, our equipment meets the highest industry standards.
- Durability: Built to last, our machines are engineered for longterm performance.
- Versatility: Easily adaptable to produce a wide range of variations, from Classic Pinsa to Gourmet products.
Why choose ALBA equipment?
With over 40 years of experience, ALBA equipment has a proven track record of delivering inno-
vative and reliable solutions to the Food Industry. Our dedicated team of engineers and technicians work closely with our clients to develop customized solutions that meet their unique requirements. As a matter of fact we have PATENTED our Pinsa lines.
Benefits of Automated Pinsa Production:
- The spreading takes place by working the Pinsa with irregularities just like artisanal products.
- We speed up your production by respecting the structure of the dough prepared with attention and care.
- We give you the possibility to insert additional components such as Tomato Dispensers and Spreaders or Cheese / Mozzarella Distributors.
Ready to take your Pinsa production to the next level?
Contact Alba Equipment to learn more about our automated Pinsa production lines and schedule a meeting. Come and test your Dough in its Laboratory and what you have read will come to life before your eyes.
Continuous melting of cocoa mass, chocolate and anhydrous butter
Progress is much more than progress from one outcome to a superior one. It is the choral work of people who study customer needs in depth and transform them into solutions that have a significant impact on production.
Tecno3 has always espoused the value of progress, this time applying it to the continuous casting sector to process different types of raw materials. They are talking about fats, cocoa, butter and dairy products. The new era of continuous melting presents several interesting features, all of which relate to the primary need for optimisation and efficiency not only of production, but also of the cleaning system.
The first solution to this need is the implementation, inside the new melter, of an innovative washing device, which bases its operation on the alternation of two types of fluids, depending on requirements: washing with pre-
heated water and washing with fats and oils. The former also includes an integral drying system and a sanitising system designed for the dairy world. While the second, because it is used when the ingredients in the plant are compatible with the next recipe, allows for raw material optimisation while minimising waste.
The concepts of speed and efficiency go hand in hand with increased productivity. In fact, the new Tecno3 melter can process up to 3,000 kg of product thanks to a block crushing and melting mechanism. For the first 1,000 kg, only one production sequence is involved, while to reach 3,000 kg, the plant is equipped with 3 further stages that run in sequence and comprise:
1. The insertion of an additional crushing unit;
2. The shredding and comminution of the last fragments;
3. The achievement of the final flake melting unit.
On the compactness side, the future of the melting plants also takes a big leap forward. Thanks to the implementation of the temperature control system within the plant, the overall dimensions are reduced by up to 50%. As a result, the installation and testing time of the machine itself within the production layout is also significantly reduced.
Thanks to recent technological advances, the new melter’s safety systems achieve higher performance. The introduction of radar signalling of risk zones, i.e. intangible barriers, to replace fixed protection, allows for more flexible operator and machine mobility, facilitating cleaning and maintenance, all in full compliance with safety standards.
This is just the first of a series of advantages that Tecno3’s technological innovation provides. The future is moving more and more in the direction of the Internet Of Things, and this, for Tecno3, means streamlining processes, facilitating the use of machines and using technology as an intelligent support and not a passive substitute for man. The new melter has a decidedly smarter usability, being equipped with an intuitive operator panel that facilitates commands.
This is why they can speak of a human-centered ecosystem, i.e. a human-centered design.
Continuous melting, in one plant and in a small space, cocoa mass and chocolate into loaves cakes of fat, anhydrous butter and hydrated (Tecno3).
Guidance on cleaning power transmission belts: expert insights from Megadyne
In the food industry, proper cleaning of power transmission belts is critical for safety and efficiency. Megadyne, a leader in power transmission solutions, offers expert advice on effective cleaning practices to ensure belt performance and hygiene.
Sasha Kolouch, Global ISM Food & Beverage at Megadyne, underscores the need for clarity: “It’s vital to distinguish between our ‘cleaning references,’ which explain how cleaning agents affect our belts, and the ‘cleaning instructions’ from detergent suppliers, which detail how to use their products. This distinction ensures the correct methods and agents are used for optimal performance and safety.”
He adds, “Belts used in wet versus dry processing differ significantly, impacting cleaning requirements. To meet all food-related needs, we offer easy-to-clean, food-grade belts that resist common agents, disinfectants, and sanitisers. This durability maintains belt integrity and hygiene, minimising contamination risks even with repeated cleanings.”
What Should Customers Always Consider?
Incorrect cleaning methods can lead to chemical and physical damage, contamination, moisture-related issues, and improper belt tension and alignment. Such problems can cause belt degradation, loss of flexibility, fraying, tearing, or moisture absorption, resulting in slippage, corrosion, and a shortened lifespan.
Improper cleaning can affect belt alignment and tension, leading to accelerated wear and unexpected failures, which pose safety and operational risks.
6 Expert Tips for Proper Belt Cleaning
1. Safety First: Disconnect equipment and use personal protective equipment (PPE).
2. Belt Material: Select non-toxic, non-absorbent food-grade belts that resist chemicals and microbial growth.
3. Cleaning Agents: Use solvents compatible with the belt material to avoid damage.
4. Inspection: During cleaning, check for wear, cracks, and fraying, and verify belt alignment and tension.
5. Frequency: Follow the manufacturer’s maintenance schedule to prevent issues and extend belt life.
6. Environment: Dispose of cleaning agents and waste according to local regulations.
Prioritising Food Safety
“The food industry prioritises the highest food safety and hygiene standards throughout production,” says Sasha. “Fragments from broken belt elements can significantly compromise the safety of your products. That’s why Megadyne created the XMD (x-ray and Metal-detectable) belts to meet rigorous food safety standards. Our detectable belts work with detection systems to filter out foreign debris, reducing con-
tamination risks and ensuring consumer safety.”
Megadyne XMD detectable food contact timing belts come with detectable test cards to confirm detection capabilities and identify the minimum detectable size of the belt and cleat fragments. Moreover, XMD FC test cards are the only tools
that can prove the real-time functionality of detection systems and establish minimum detectable size.
(Ammega Italia - Via S. Lucia 114 - 10075 Mathi - TO - Italy - Tel +39 011 9268052 - email: info@ megadynegroup.com - info@am meraalbeltech.it - www.ammega. com)
Food processing equipment
Since 1986, Sarp family-owned company has been designing and manufacturing customized machinery for the production and processing of food products,
dedicating all its knowledge and passion to innovation.
Here’s what the company recently developed, and it can show you: a line for cooling bakery products, in particular donuts, dry cakes, bomboloni for 1,500 kg/h destination North America. This is a system with one spiral conveyor for cooling, with a 450 m long plastic belt with an inlet temperature of +92°C and an outlet temperature of +25°C,
with the product divided into 10 lines. This process is using the air approach so the products can always have the control of the temperature and of the humidity to be always well dried avoiding mold problems. This plant has the great advantage to maintain the products in order during the processing path thanks to the system that allows the products to be divided into lines. The low entry as well as the low exit permit the operators to manage the products very easily and to be
always safe in their regular activities.
Sarp’s spirals in the Bakery division are designed for the heat treatment of loose or packed bakery products. Furthermore, these systems can be used for cooling or freezing processes of food products, bread, cakes, pizza, croissants, desserts, pryaniki, and sushki. Each plant has a strong tolerance to product dust and is adaptable to the oven outlet and each spiral exit can be customized according to the operators’ needs.
Here are some strengths: - the product can be ordered in lines during the entire treatment process; - you can adapt entry and exit in different levels and choose the path of the belt; - flexibility and versatility in adjusting the times, quantities and types of products.
(Sarp - Via Montebelluna di S. Andrea 43 - 31033 Castelfranco Veneto - TV - Italy - Tel. +39 0423 482633 - email: sarp@sarp.itwww.sarp.it)
Spiral cooling unit for pizza (Sarp).
Cooling equipment for bread (Sarp).
CAPTURE THE WINDS OF CHANGE. QUICKLY, AND WITH GENTLE HANDLING. BROUGHT TO LIFE WITH SCHUBERT.
Fresh, crispy baked goods are delicious, But they tend to crumble during packaging. Our solution: gentle robotic hands and a 3D scanner to monitor quality. In a machine that adapts to a wide variety of products in no time at all, Packaging them fully automatically in sustainable materials. In line with our Mission Blue: Only if it’s good for the planet, it’s good enough for our customers. www.schubert.group/en/Confectionary-snacks/
PACKAGING TRENDS
Top 3 soft drink packaging trends to dominate 2024
One of the few industries that grew despite the COVID-19 pandemic was the food and beverage packaging industry. As countries worldwide imposed lockdowns to curb the virus’s spread, people started stockpiling food items and beverages to meet their daily consumption needs. This resulted in a drastic increase in demand for packaged foods, driving the growth of the food packaging landscape.
Soft drinks packaging is one segment that has witnessed significant expansion in recent years. Along with the increased demand during the pandemic, the soft drinks packaging industry has grown due to its ability to adapt to changing circumstances and reinvent itself periodically.
A new dimension to soft drinks packaging: Using green and sustainable materials
The food packaging industry has long been criticized for its contribution to plastic pollution across the globe. The problem of microplastics entering the food chains can be traced to plastic food packaging. To curb this, several international agreements have been signed by different countries that mandate bringing down the use of plastics. Consequently, the countries that have signed these agreements have passed legislation that bans certain types of plastics and limits the use of other types. As a result, many beverage companies, especially soft drink packaging businesses have started using eco-friendly packaging materials that have little or no negative impact on the ecosystem. Recently, KISSD, a sustainable drink brand, launched its innovative packaging solution that is manufactured using plant-based cardboard. KISSD
announced that its entire product line including Water Ginger, Water Pure, Water Cucumber, and Water Coconut would be packaged using this 88% plant-based material. Also, the cap of these bottles is made from sugarcane bagasse, thus ensuring maximum sustainability.
Similarly, Liberty Coca-Cola Beverages recently introduced the KeelClip™ packaging system for soft drink can multipacks. This packaging product is fiber-based and is set to replace the traditional plastic ring holders designed to hold beverage cans. The company has claimed that this innovation is expected to reduce plastic usage by around 75,000 pounds from its supply chain annually. Due to its massive contribution to the reduction of plastic pollution, KeelClip™ has received several awards in the past few years.
Shifting to nanotechnology for improving the quality of packaging
Nanotechnology refers to the manipulation of elements on a nanoscale; studies have shown that nanotechnology helps engineers to create and make use of materials in a diverse set of applications. Over the years, with huge investments in R&D activities, manufacturers have been able to develop packaging solutions using nanomaterials. These materials have
been proven to increase the shelf life of beverages stored in them by offering a robust barrier against oxygen, moisture, and heat.
Along with this, advances in nanotechnology have led to the production of nanomaterials that have antimicrobial properties. Using such materials for soft drink packaging helps in killing any bacteria or pathogens that seek to enter the packaged beverage. The risk of contamination and spoilage thus reduces drastically due to these advanced nanomaterials.
Analyzing the role of smart soft drinks packaging solutions in transforming the sector
With the advent of artificial intelligence, IoT, and blockchain, the soft drinks packaging industry has undergone a huge transformation. These technologies have been at the forefront of introducing smart packaging solutions that help consumers access product details and get information regarding the ingredients. On the supply side, smart packaging innovations help producers maintain transparency in the entire supply chain and reduce losses.
These advanced packaging techniques also can be integrated with sensors, RFID tags, and smart labels so as to deliver data regarding the soft drink’s present condition and authenticity. This makes the detection of low-standard and counterfeited products easier, thus helping the manufacturing company maintain the quality of its products. Deploying blockchain technology enables the company to track its products during shipping and establish smart contracts to automate payment processes and ensure the completion of product delivery.
Winding up
To summarize, recent advancements in beverage packaging solutions have played a huge role in the expansion of the soft drinks packaging landscape. The shift toward sustainable and eco-friendly materials is predicted to bring in numerous growth opportunities. Furthermore, the increasing proliferation of AI, blockchain, and IoT is expected to fetch new investments in the field of food and beverage packaging in the coming period.
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Innovation helping industry reduce rigid plastics in product packaging
Packaging and consumer goods companies are accelerating their efforts to adopt new innovative materials and processes to replace plastic in product packaging to help meet their plastic reduction goals
Rigid plastics are the most used packaging material globally, accounting for approximately one-third (31%) of all packaging materials used in 2019, and are expected to reach 1,459K million pack units from 2023 to 2026 growing at a compound annual growth rate (CAGR) of 2.6%, according to GlobalData’s Packaging Market Analyser.
The global fast moving consumer goods (FMCG) industry is one of the biggest contributors to plastic waste as it is one of the primary users of packaging materials made of rigid plastics, such as bottles, containers, and caps. The material is widely used in various industries, including food and non-alcoholic beverages. In the food industry, rigid plastics are primarily used in the packaging of dairy products, meat, fish, and seafood, and in the non-alcoholic beverage industry, they are commonly used for packaging soft drinks. The material is also used in cosmetics, toiletries, and oils and fats packaging.
Chris Strong, Managing Consultant and Packaging Analyst at GlobalData, comments: “Industry growth is being driven by the increasing demand for convenient, cost-effective, and portable food packaging. High global inflation has driven up input costs, pushing more manufacturers to rely on cheap materials such as rigid plastics. However, with incoming legislation such as the EU’s ‘Packaging and Packaging Waste Directive’, companies will have the challenge of minimizing the material’s impact on the
environment whilst maintaining the benefits it provides, such as the ability to offer durability in the supply chain.”
Despite the functional benefits offered by rigid plastics, when reviewing how influential environmentally friendly packaging is to consumers when thinking about a purchasing decision, there is considerable negative consumer sentiment against the use of these materials in FMCG products.
GlobalData’s Q4 2023 consumer survey revealed that 76% of global consumers say that environmentally friendly packaging is essential/nice to have when making a product purchase. For millennials, its 75% and for Central & South American consumers, its 83%.
In response to this growing consumer concern and the pressure governments are placing on the industry to reduce the use of plastics in the supply chain, many manufacturers and their trade associations have set ambitious plastic reduction objectives and adopted the widespread use of plastic packaging made from recycled plastic waste.
PepsiCo aims to reduce its use of virgin plastic across its beverage portfolio by 35% by 2025, increase recycling rates, and strive to use 25% recycled content in its plastic packaging.
Danone UK & Ireland’s goal for 2025 is to use only reusable, recyclable or compostable packaging materials.
Coca-Cola’s World Without Waste programme aims to make the company’s packaging 100% recyclable globally by 2025 and collect or recycle a bottle or can for each one sold by 2030.
Strong continues: “Food and beverage companies’ growth in 2024 will be driven by their technological and digital capabilities. Advancements in these capabilities should help FMCG brands meet consumer demands for a reduction in the use of plastics. Many recent innovations in packaging involve the substitution of virgin plastic materials rather than their reduction, with brands exploring multiple alternative materials to reduce plastic usage.”
Label-less soft drinks bottles
Switch to cardboard punnets
Sainsbury’s announced plans to transition its own-brand mushroom punnet packaging from plastic to a more sustainable cardboard alternative, having already moved many of their private label offerings away from packaging. The move is set to save more than 775t of plastic annually.
World’s first plastic-free, recyclable tub for plant-based butters and spreads
Global plant-based food company Upfield has launched what it claims to be the world’s first plastic-free, recyclable tub for plant-based foods such as butter and spreads. The tubs are made from compressed wet paper fibers and are waterproof, oilproof, and recyclable in local paper waste streams.
Reusable cup scheme introduced in the US and Canada
Starbucks’ US and Canadian stores are now accepting customers’ own personal cups to enjoy their drink in an effort to minimize cup waste sent to landfills. The initiative also supports the company’s commitment to reduce waste by 50% by 2030.
Coca-Cola is initiating a trial of label-less packaging for its Sprite brand in the UK, aiming to simplify the recycling process and cut down the use of packaging materials. As part of the limited trial, Coca-Cola will replace Sprite labels with embossed logos on the front and laser-engraved product information on the back.
Plastic replaced with paper packaging
Tesco’s is replacing the flexible plastic packaging of its pocket tissues with Forest Stewardship Council certified paper packaging in an effort to cut plastic waste.
Packaging companies are also investing in the development of biodegradable plastics to improve packaging sustainability, with Novamont, P&G, Huhtamaki, Stora Enso, and Nestle leading assignees of biodegradable packaging material patents.
Strong adds: “The use of plastic as a packaging material is, realistically, not going away anytime soon. With this in mind, the industry needs to continue exploring innovations that make the material more environmentally friendly where it cannot be replaced with alternatives. Innovation in bioplastic products, increasing collection and recycling rates, and the use of recycled plastic materials and single polymers, which improve recyclate quality, are all key areas of focus moving forward.”
www.globaldata.com
BOPP film demand remains strong as consumer habits evolve
Despite a slowdown in mature markets, the demand for BOPP film in emerging markets is offering significant opportunities. In the latest market report from AMI , titled “BOPP Films - The Global Market 2024”, the expert consultants have combined first-hand industry insight with data analysis to empower businesses to make informed decisions.
The report concludes that direct food packaging is still the most important application for BOPP films as modern retail caters to a market that craves packaged foods more than ever. Food security and convenience remain important drivers for packaged food growth in low-income markets. 58% of BOPP film demand is used for direct food packaging, and if labels are included, this rises to 65%. Snack foods are the most important food category for BOPP films by volume. Snacking and the consumption of packaged snacks for convenience is a growing trend, with busy on-the-go lifestyles encouraging more snacking occasions in all regions.
On the other hand, current inflationary pressures and geopolitical uncertainty have caused consumers to fall back on cheaper food staples such as pasta and noodles, commonly using high volumes of BOPP film for simple and efficient packaging and display.
The diversity of markets for BOPP film is illustrated in the large volume in “other foods”, which covers a wide variety including frozen food and fresh fruit and vegetable packaging.
Snacks and other dried foods are forecast to provide the biggest opportunity for growth, particularly in emerging markets where per capita BOPP film consumption is lower and where convenient, protective packaging is still an appealing factor in food consumption, despite global commitments to packaging reduction and recyclability.
Packaging converters need to keep abreast of such end-use market trends and understand how they are influencing BOPP film supply and innovation.
A Market Shift Towards BOPE
Within the flexible packaging space, the latest solution predicted to develop into a viable mass-market option is BOPE film, thanks to the interest in mono-material structures and brand owner recycling commitments.
A key feature of BOPE is mechanical recyclability and now with established PE film recycling streams in place across many countries, this can be truly utilised. Sustainability and mono-material structures remain key drivers within flexible film research and development. A growing body of sustainability legislation, such as the Packaging and Packaging Waste Regulation in Europe, is impacting packaging development.
The report will also enable users of BOPP films to improve their knowledge of end-use applications, demand and production in each world region and get an independent assessment of the implications for future material sourcing.
www.amiplastics.com
Measuring the CO2 concentration in food packaging
Carbon dioxide (CO2) is the most common gas used in modified atmosphere packaging (MAP) to protect packaged foods from spoilage and pathogenic microorganisms and thus extend the shelf life of food products. Non-destructive measurement of CO2 concentration of the packaging headspace is of great interest as it could be used at various stages of the value chain, from outgoing goods inspection to storage tests and possible monitoring of the modified atmosphere at retail.
sfully demonstrated using commercially available food packaging from a local supermarket by comparing the CO2 gas concentrations yielded with those obtained using a destructive measurement device.
Compostable plastic/paper composites for sustainable beverage bottles
Therefore, the aim of the German work published in the Journal of Food Engineering was to develop a measuring device operating non-destructively on closed MAP trays. Absorption measurement in the mid-infrared range at four different wavelengths proved to be a suitable principle for determining the CO2 gas concentration in a closed packaging system: 4.26 mum (2347 cm-1) and 4.27 mum (2342 cm-1) in the range of the antisymmetric stretching vibration, as well as 4.45 mum (2247 cm-1) at the edge of the antisymmetric stretching vibration, and 3.95 mum (2532 cm-1) as a reference measurement outside the absorption band with a thermal infrared source. Measurement principle and setup - the measurement in the absorbing and non-absorbing range and the guiding of the thermal infrared (IR) emitter at a 45degree angle through the corner of the tray - allows a measurement largely independent of tray shape, height, and packaged product. The measurement can also be used for pigmented and printed trays - except for carbon black pigments. Optical impairments of the packaging and labeled areas of the lidding film appeared to have the greatest influence on the measurement accuracy. The applicability of the measurement system was evaluated and succes-
Polyethylene terephthalate and polyolefins are primary base materials in the beverage packaging industry, constituting a significant portion of plastic waste. These materials are often processed as multilayered films to meet high-barrier requirements, rendering their recycling difficult. Furthermore, these petroleum-based plastics persist in landfills without undergoing degradation.
Accordingly, Korean researchers developed compostable plastic/paper composite-based bottles that can replace non-degradable plastic bottles. Crystalline structure of bio-based paper was rearranged by mercerization that modifies the cellulose surface to enhance its pervasive ability with polybutylene succinate-co-butylene adipate (PBSA). As reported in Chemical Engineering Journal, introduction and combination of the oligomer and polymer states of PBSA facilitated strong paper-polymer interactions and resulted in superior gas/moisture barrier properties. Unlike the cases of conventional paper-based containers, which are prone to deformation under external forces, the flexible yet robust coating layer of this composite provides resistance to deformation, minimizing deterioration of properties under repeated bending forces. Moreover, all ingredients used in this composite are fully bio-based, and the composite demonstrates approximately 70 % decomposition during an 18-week composting test. Given its significant potential to contribute to the realization of a plastic-free lifestyle in the near future, conducting comprehensive evaluations on biodegradability and toxicity in real environments remains as the crucial step towards the successful commercialization.
PACKAGING EQUIPMENT
Packaging machinery market records turnover in excess of €9 billion
Packaging machine manufacturing continues to grow, with turnover of €9.2 billion in 2023 and exports worth €7.2 billion
The automatic packaging and wrapping machinery market continues to flourish, increasing exponentially year after year and recording a total turnover of €9.229 billion during 2023, which marks an 8% rise against the previous year. After 2021 and 2022, this is the third record in a row.
A significant achievement, with 78.7% of the revenues coming from international markets (for a total of €7.262 billion), and 21.3% nationally (amounting to €1.967 billion). This data was reported by Mecs - Ucima Research Centre in its 12th National Statistical Survey: 594 companies were surveyed, with employees amounting to 38,219.
The
international markets
Italian manufacturers’ propensity for export, especially in the packaging technologies and solutions industry, was once again confirmed in 2023, with foreign turnover accounting for 78.7% of the total and amounting to €7.2 billion (up 10.5 % against 2022).
The podium of geographical areas remains the same: with €2.71 billion in sales, the European Union confirms its position as the main target area for machines made in Italy, making up 37.3% of all exports. Asia comes second with a turnover
of €1.47 billion, representing 20.3% of the industry’s total international sales. Third place, meanwhile, was held by North America, with sales amounting to €1.25 billion, followed by non-EU Europe (€651 million), South America (€583 million), and Africa and Oceania recording €456 and €135.8 million respectively.
The domestic market
Sales on the Italian market remained essentially stable, making up 22.6% of the turnover, and the year closed at €1.9 billion.
Customer industries
Breaking down turnover according to the various customer sectors, 2023 confirmed the predominant position of the food and beverage industry, which accounted for 57.1% of total revenues. The two sub-sectors of this industry also confirmed their individual leaderships in the ranking: In 2023, food was the top-ranking customer sector, encompassing 30.9% (€2.856 billion) of the total turnover, with an export intensity of 74.5%. The beverages sector takes second place, representing 26.2% of total revenues. 83.3% of sales in this segment are destined for international markets.
Next in the ranking are the tissue market, with €1.699 billion (18.4% of the total), followed by the pharmaceuticals industry, reaching €1.492 billion (16.2% of the total), and cosmetics and chemicals at the bottom.
Turnover by production type
The primary packaging machine family remained predominant with 52.4% of turnover, followed by the end-of-line, labelling, and ancillary equipment segment (27.2%) and secondary packaging (which takes up the remaining 20.4%).
Production structure
The companies that manufacture packing and packaging machinery are mainly concentrated along the regional thoroughfare called Via Emilia, forming an area that its now known as Packaging Valley, although other produc-
tion districts are also located in Lombardy, Piedmont, Veneto and Tuscany. The geographical location of the companies therefore confirms the predominance of the Emilia-Romagna region in terms of number of companies, employees, and turnover. There are 205 companies based in Emilia-Romagna (34.5% of the national total), which employ 21,881 people (57.3% of the national total) and generate 62.6% of the total turnover, which amounts to €5.781 billion.
Employment structure
In 2023, the number of people employed in the market grew by 1.2%, rising from 37,753 (2022) to 38,219 (2023). “Essentially, the aggregate data has confirmed the picture painted by the preliminary figures, demonstrating how our industry and the entire Italian supply chain have established a method that guarantees reliability and innovation - stated
Lombardy, Veneto, and Piedmont follow in that order. Among the provinces, Bologna and Milan rank above Parma (third) and Vicenza (fourth) in terms of the number of packaging machine companies. But when considering the distribution of employment and turnover, the dominance of the Emilia area is clear: Bologna, Parma, Modena (all in Emilia), and Rimini (in Romagna) occupy the first four places, Vicenza comes fifth, and Bergamo and Reggio Emilia respectively rank seventh and eighth.
chair of Ucima Riccardo Cavanna -. Our companies keep growing and setting themselves new challenges, all the while increasingly pioneering solutions that ensure they retain their global leadership. As regards the domestic market, the introduction of the Italian law decree implementing Industry 5.0 provisions will give impetus to new investments and drive growth in the Italian market.”
www.ucima.it
IMA FLX HUB at the centre of your next complete flexible packaging line
Let us answer your demands with an infinity of targeted technologies developed through the synergies within the IMA FLX HUB.
The primary, secondary and end-of-line packaging solutions combine with each other to form tailored turnkey lines able to handle the broadest variety of flexible pack styles. Machines can be configured to process recyclable and sustainable materials, while digital features and connectivity maximise line efficiency.
For Food, Pharma, Wet Wipes and Pet markets, IMA FLX HUB will place you at the centre of a neverending partnership.
IMA FLX Hub is the perfect partner for delivering turn-key horizontal and vertical solutions. Its high-speed flexible automation systems are capable of the highest production throughput requirements.
The portfolio includes systems for modified atmosphere applica-
tions (M.A.P.) and vacuum, as well as machines for 4 side seals multi-lane and sticks, fold pack and sandwiching. The Hub also offers counting solutions, dosing devices and fully automated Stand-Up Doy pouch lines.
THE FLX HUB TECHNOLOGIES
HFFS Flow wrapping machines tailored to match each customer’s specific need and deliver maximum production flexibility and efficiency at each performance level. Every model is available in different versions with a large range of options for the packaging of food and nonfood products. Moreover, product feeding, distribution and conditioning to a flow wrapping system is one of the added values of the FLX Hub offer.
STAND-UP POUCH machines
Continuous motion rotary assemble fill and seal machines for pouches (spouted and un-
spouted) & Stand-Up pouches machines for liquid and solid products for food, pet food, personal care, and beverage industries.
VFFS Continuous & Intermittent film motion packaging machines designed to produce the highest quality and most innovative range of pack styles, whilst delivering flexibility and exceptional performance. Ideal for loose products, fresh or frozen produce, powders and granulated products.
STICK PACK & 4 side seal machines
Multi-lane vertical machines for stick type packages ensure an
Infinite Solutions Just One Hub.
increase in production and optimize the consumption of wrapping material. Wide range of multi-lane 4 side seals lines for the package of liquid, powders, granulated, pills and parts.
WEIGHING & COUNTING SOLUTIONS
Multi-head weighers, linear weighers and visual counting systems designed for the food industry. Compact-design multi-head weighers suitable for a wide range of products: dry, fresh and frozen. Linear counting machines equipped with vibratory lanes capable of delicately handling baked goods and fruit and vegetables.
High-speed vision systems with camera or combining camera and laser technology. Ideal for fresh, par-baked, frozen, and raw dough bakery products.
COMPLETE TURN-KEY SOLUTIONS
From automatic loading systems to cartoning, from product feeding and handling to single and multiple flow wrapping. Weighing solutions coupled with vertical baggers and end of line equipment such as cartoning, overwrapping, case packing, palletizing, de-palletizing and labelling solutions.
(ILAPAK ITALIA - Via Luciano Lama 11-13 - 52045 Foiano della Chiana - AR - Italy - Tel.+39 0575 64421email: sales.ilapak.it.ar@ima.it - www.ilapak.it)
HYGIENE AND SAFETY
Customization and flexibility: Sirec meets the specific needs of the food industry
In the food industry, each plant has specific needs that require tailored solutions, especially when it comes to industrial flooring. Sirec Spa, a specialist in industrial flooring, stands out for its ability to offer customized solutions that meet the specific needs of each client.
Industrial floors in food industries are not just a matter of appearance, but a crucial element of operations and safety. Surfaces must be resistant to heavy loads, chemicals and varying temperatures, as well as ensure easy cleaning and maintenance to meet stringent hygiene standards. Sirec Spa embraces these
requirements and is committed to providing flooring that best supports production activities.
Sirec Spa’s approach begins with a close collaboration with its Customers. Through a careful analysis of operational needs, the company develops solutions optimizing workflows and improving safety. Each project is unique: everything is customized to ensure the maximum benefit for the customer.
Sirec Spa’s resin, klinker and gres porcelain floors are designed to stand the test of time. These materials offer exceptional durability and strength, reducing maintenance costs and
improving operational efficiency. In addition, Sirec Spa’s slip-resistant solutions reduce the risk of workplace accidents, ensuring a safe environment for all operators.
A crucial aspect of Sirec Spa’s solutions is their ability to adapt to the most stringent hygiene regulations. Easy-to-clean, chemical-resistant surfaces help maintain a hygienic environment, essential for food production. This not only ensures regulatory compliance, but also protects consumer health.
In a market where needs are constantly changing, Sirec Spa’s flexibility and ability to customize is a significant added value. Food companies can count on flooring that not only meets their current needs, but is ready to adapt to future operational changes.
With more than three decades of experience, Sirec Spa has proven to be a reliable and innovative partner, capable of transforming industrial flooring challenges into efficient and high-quality solutions. Choosing Sirec Spa means investing in flooring that supports operational success, both today and tomorrow.
Resin, klinker and gres porcelain floors designed for the food industry needs (Sirec).
Different electrolytic treatments for food sanitation in packaging line
Microorganisms are predominantly responsible for food deterioration, necessitating the sanitization and removal of these entities from food surfaces. The packinghouse employs free chlorine in the sanitization process; however, free chlorine’s propensity to react with organic matter, forming potentially toxic compounds, has led to its restriction or outright prohibition in several European countries.
Therefore, a Brazilian study aims to assess various washing methods, emulating packinghouse conditions, utilizing diverse forms of electrolyzed water to impede microbial proliferation and significantly enhance the food’s shelf life. The subject of investigation was cherry tomatoes. The findings revealed that electrolyzed water containing NaCl exhibited superior efficacy compared to electrolysis with Na2SO4. Both forms of elec-
trolyzed water demonstrated noteworthy effectiveness in inhibiting microorganisms, resulting in a reduction of 2.0 Log CFU mL-1 for bacteria and 1.5 Log CFU mL-1 for fungi. The electrolyzed water also exhibited a comparable capability to free chlorine in removing fecal coliforms from the tomato surfaces. Notably, both electrolyzed water treat-
ments extended the shelf life of cherry tomatoes by at least three days, accompanied by minimal or negligible residues of free chlorine. Consequently, the electrolyzed water formulations proposed in this study, published in the Journal of Food Science and Technology, present themselves as promising alternatives to traditional packinghouse sanitizers.
Radio frequency inactivation of Salmonella and Listeria in milk powder
Milk powder is a convenient, shelf-stable food ingredient used in a variety of food products. However, pathogenic bacteria can be present and survive during prolonged storage, leading to outbreaks of foodborne diseases and product recalls. Radio frequency (RF) heating is a processing technology suitable for bulk
treatment of milk powder, aiming at microbial inactivation.
A Belgian study investigates the RF inactivation of Salmonella Typhimurium and Listeria monocytogenes in two types of milk powder; skimmed and whole milk powder. Specifically, the aims were to (i) examine the influence of the
powder’s composition on bacterial inactivation, (ii) evaluate the response of bacteria with different Gram properties (Gram positive and Gram negative) and (iii) verify the use of Enterococcus faecium as a surrogate for the two microorganisms for the specific RF process. In order to examine exclusively the influence
of RF, a non-isothermal temperature profile was used, employing solely different RF energy levels to heat the product to the target temperatures. A log-linear model with a Bigelow-type temperature dependency was fitted to the experimental data. S. Typhimurium was less susceptible to RF treatments in comparison to L. monocytogenes, demonstrating a higher inactivation rate (k) and higher percentage of sublethal injury. A higher k was also observed for both microorganisms in the whole milk powder, indicating that the increased fat content and decreased levels of lactose and protein in the milk powder had an adverse impact on the microbial survival for both pathogens. The surrogate microorganism E. faeciums uccessfully validated the microbial response of the two microorganisms to RF treatments.
In general, a low heating rate RF-only process was successful in inactivating the two foodborne pathogens in skimmed and whole milk powder by 4 log(CFU/g). These results were published in the International Journal of Food Microbiology.
Effect of pimenta essential oil against Salmonella in ground turkey meat
Salmonella enterica Agona (S. Agona) and Salmonella enterica Saintpaul (S. Saintpaul) are among the emerging drug-resistant Salmonella in turkey production and processing. Rapid solutions to control emerging and uncommon serotypes such as S. Agona and S. Saintpaul are needed.
US Researchers tested pimenta essential oil (PEO) as a processing antibacterial against S . Agona and S . Saintpaul in experiments representative of different stages of turkey processing. The compound effectively reduced S. Agona and S . Saintpaul in nutrient broth studies and with mature biofilm assays. PEO was tested against a combination of S. Agona and S . Saintpaul in ground turkey meat and nonprocessed breast meat. In the first experiment with ground turkey, samples were inoculated with a mixture of S. Agona and S . Saintpaul (~3 log10 CFU/g) and treated with PEO at different concentrations (0% PEO, 0.25% PEO, 0.5% PEO, 1% PEO, 2% PEO, and 2.5% PEO). In the second experiment with turkey breast, samples inoculated with ~3 log10 CFU/g (SA+SP) were dipped in different concentrations of PEO with chitosan (CN) for 2 min. In both these experiments, samples were stored at 4degreeC, and Salmonella recovery was carried out at 0, 1, 3,
5, and 7 d. All experiments followed a completely randomized design and were repeated 6 times (n = 6). Statistical analysis was done using the PROCANOVA procedure of SAS. In the ground turkey meat, PEO at or above 2% reduced 2 log 10 CFU/g of Salmonella by day 1. PEO at 2.5% in ground turkey meat resulted in enrichment-negative samples by 1 min, indicative of the rapid killing effect of the compound at a high concentration of PEO ( P <= 0.05). A maximum reduction of 1.7 log10 CFU Salmonella /g of turkey breast meat was obtained after 2 min of dip treatment containing CN and 2.5% PEO.
Results, published in Poultry Science journal, indicate that PEO could be used as a plantbased processing antibacterial against S. Agona and S. Saintpaul in turkey processing. Upscaling to plant-level studies is necessary before recommending its usage.
NUTRITION
Valorization of tomato byproduct for the bakery industry
Worldwide, tomato production is estimated at 180 million tons per year, which generates a byproduct with highly variable characteristics and volumes. According to the principles of the circular economy, a semi-industrial method for the integral use of the tomato byproduct as an ingredient in the bakery industry is proposed in the Journal of Food Science by Spanish Researchers.
Using two different dehydration processes (convection
or freeze-drying), a tomato byproduct formed by peels and seeds was stabilized and ground into flours that were used as ingredients in focaccia-type flatbread elaboration through a wheat flour partial substitution trial (from 0% to 20% w/w).
Based on the kinetics of convection drying and remaining lycopene content results, conditioning of the byproduct at 60°C was proposed. The higher the percentage of substitution, the greater the firmness of the
flatbread. However, the cutting force was maximum with 15% replacement. The flatbreads with 5%-15% replacement were rated positively according to consumer acceptance studies. Substitution of up to 15% tomato byproduct is suggested for the formulation, as the higher the byproduct flour content, the lower the volume, the higher the firmness, and reddish-brown tones. Realistically, for the industrial setting, this processing proposal reached the whole food chain, from field to fork.
Based on the circular economy and considering the whole food chain, a case study is proposed to prove the usefulness of tomato byproduct flour implementation in bakery with consumers’ acceptance. Once the tomato byproduct was dehydrated by convection drying and ground, the flour was used to make focaccia-type flatbread. Up to 15% of tomato byproduct flour addition was accepted by consumers.
Considering the tons of tomato byproducts generated worldwide and the overall bakery possibilities, this case shows industrial steps toward sustainable food production practices.
Development of probiotic yogurt from almond and cow’s milk
There is a consumer shift towards plant-based products due to health, environmental and ethical reasons. Almond milk is a popular nondairy alternative that provides enhanced nutritional value to traditionally dairy-based probiotic yogurts. L. rhamnosus GR-1 is an especially beneficial probiotic for women as it colonizes the gut and vaginal epithelium, promoting urogenital health, including preventing the recurrence of urinary tract infections and bacterial vaginosis.
The purpose of a Canadian study published in Nutrition and Food Science journal is to evaluate the effect of almond milk supplementation on the growth and viability of Lacticaseibacillus rhamnosus GR-1 (LGR-1) in yo-
gurt samples over 6h of fermentation and 30 days of refrigerated storage.
Four yogurt treatments (T1T4) were inoculated with the probiotic strain L. rhamnosus GR-1 and fermented for 6 h at 37°C and then placed in refrigerated storage at 4°C for 30 days. Microbial and pH analysis of each sample was conducted every 2
h throughout the fermentation period and on Days 1, 15 and 30 of cold storage to determine the viability of L. rhamnosus GR-1. All samples achieved mean microbial counts of at least 108CFU/mL during fermentation and storage. During fermentation, mean microbial counts increased for all treatments; however, differences in mean microbial counts between treatments were not significant. During storage, the mean microbial count for T4 at 15 and 30 days was significantly higher (p = 0.031) than microbial counts on Day 1. However, mean microbial counts did not differ significantly across all storage time points for treatments 1, 2 and 3 (p>0.05).
These results suggest that the addition of almond milk, in combination with cow’s milk, is suitable for propagating and preserving the viability of L. rhamnosus GR-1 in yogurt.
Wine grape as potentially functional food ingredients in cocoa-based products
In California, over 3.4 million tons of wine grapes were crushed in 2020 while every year roughly 20% of the grape mass goes unused. Grape cluster thinning at veraison, a common agricultural practice to ensure color homogeneity in wine grapes, adds to the production costs and generates substantial on-farm loss during grapevine cultivation in which the health-promoting values of thinned clusters (unripe grapes) are usually overlooked. In particular, the health-promot-
ing properties of flavanol monomers, specifically (+)-catechin and (-)-epicatechin, and their oligomeric procyanidins, have been extensively studied in cocoa and chocolate but not so much in grape thinned clusters in recent epidemiology studies.
As part of the important agricultural by-products upcycling effort, an US study published in Food Science & Nutrition journal compared thinned clusters from Chardonnay and Pinot noir, two premium wine grape vari-
eties cultivated in California, to a traditionally Dutch (alkalized) cocoa powder that has been widely used in food applications. Thinned cluster fractions from Chardonnay and Pinot noir grapes grown in the North Coast of California showed much higher concentrations of flavanol
monomers and procyanidins, with 208.8-763.5 times more (+)-catechin, 3.4-19.4 times more (-)-epicatechin, and 3.812.3 times more procyanidins (by degree of polymerization DP 1-7) than those in the traditionally Dutch cocoa powder. These flavanol-rich thinned clus-
ters that are also considered as plant-based natural products suggested great potential to be functional ingredients in cocoa-based products-which have been ubiquitously perceived as flavanol-rich products by consumers-to enhance their overall dietary flavanol content.
Quality characteristics of plant-based whipped cream with ultrasonicated pea protein
The rise in popularity of vegetarian and plant-based diets has led to extensive research into plant-based whipped creams. Whipped cream is an oil-in-water emulsion that creates foam through whipping, stabilizing the foam with proteins and fats. Pea protein is an excellent emulsifier and foaming agent among plant-
based proteins, but its application in whipped cream is currently limited.
The objective of a Korean study published in Food Science and Preservation journal was to investigate the quality characteristics of plant-based whipped cream made with ultrasonicated pea protein. The whipped
creams were evaluated based on their quality characteristics. A commercially available dairy whipped cream (CON) was used as a control. Plant-based creams were evaluated using pea protein solution, cocoa butter, and canola oil to produce un-ultrasonicated pea protein whipped cream (PP) and ultrasonicated pea protein whipped cream (UPP) at 360 W for 6 min. UPP significantly reduced whipping time and foam drainage compared with CON and PP, resulting in significantly increased overrun, fat destabilization, and hardness. Optical microscopy showed that UPP had smaller fat globules and bubble size than PP. The fat globules of UPP and CON were mostly below 5 mum, whereas those of PP were distributed at 5-20 mum. Finally, ultrasonication significantly improved the overrun, foam drainage, fat destabilization, and hardness of UPP, which are significant quality characteristics of whipped creams. Therefore, ultrasonicated plant-based pea protein whipped cream is believed to be a viable alternative to dairy whipped cream.
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
RESEARCH
Improving chilling efficiency and meat tenderness of broiler carcasses
Freshly slaughtered carcasses need to be chilled to improve product quality, meat safety, and processing efficiency. US Researchers investigated the effect of subzero saline chilling (SSC) on broiler carcasses with or without prechilling in icy water. Water immersion chilling at 0.5°C (WIC) or SSC at 4% NaCl/2.41°C (SSC) was a major chilling step. For the combination of preand postchilling, the warm water immersion chilling (WWIC) at 10°C was used as prechilling and the WIC as postchilling (WWIC-WIC),
and WIC was used as prechilling and the SSC as postchilling (WICSSC). The internal temperature of breast fillets was monitored during chilling. Carcasses in a prechiller were transported to a postchiller when their internal temperature reached 15°C. Chilling was completed when the carcass temperature reached 4.4°C or below, and breast fillets were harvested at 3-h postmortem to measure the pH and sarcomere length. Color (L*, a*, and b*) values were evaluated on both breast skin and skinless
breast surfaces. Meat tenderness was evaluated using the breast fillets after overnight storage and cooking to an internal temperature of 76°C. The carcasses in the SSC and WIC-SSC showed shorter chilling times (85-91 min) than those (100-144 min) of WIC and WWIC-WIC. A higher chilling yield was observed for the carcasses in WIC-SSC, and a lower cooking yield was seen for the carcasses in WWIC-WIC than other chilling methods (P < 0.05). The breast fillets of broilers in the SSC and WIC-SSC showed lower shear forces and longer sarcomere length than the WIC and WWICWIC. No difference was found for L* and a* values, while lower b* value was observed in the SSC than the other chilling methods (P < 0.05).
Based on these results published in Poultry Science journal, chilling of broiler carcasses in the SSC (4% NaCl/-2.41°C) with or without prechilling in WIC at 0.5°C significantly improved chilling efficiency and meat tenderness, with minor color changes on carcasses.
Oleogelation effects on extra virgin olive oil
The possibility to steer extra virgin olive oil (EVOO) digestion and polyphenol bioaccessibility through oleogelation was investigated by Italian Researchers.
EVOO was converted into oleogels using lipophilic (monoglycerides, rice wax, sunflower wax, phytosterols) or hydrophilic (whey protein aerogel particles, WP) gelators. In-vitro digestion demonstrated that the oleogelator nature influenced both lipid digestion and polyphenol bioaccessibility. WP-based oleogels presented ~100% free fatty acid release compared to ~64% for unstructured EVOO and ~40 to ~55% for lipophilic-based oleo-
gels. This behavior was attributed to the ability of WP to promote micelle formation through oleogel destructuring. Contrarily, the lower lipolysis of EVOO gelled with lipophilic gelators compared to unstructured EVOO suggested that the gelator obstructed lipase accessibility. Tyrosol and hydroxytyrosol bioaccessibility increased for WP oleogels (~27%), while liposoluble-based oleogels reduced it by 7 to 13%.
These findings published in Food Research International journal highlight the deep effect of the gelator choice on the digestion fate of EVOO components in the human body.
Fermented coffees with yeast co-inoculation
A Brazilian work published in Food Research International journal aims to analyze the protein profile and volatile compounds of coffees fermented with the indigenous microbiota and with the co-inoculation of three yeasts (Saccharomyces cerevisiae, Torulaspora delbrueckii, and Candida parapsilosis).
Two-dimensional gel electrophoresis (2D-PAGE), MALDI-ToF/ ToF (MS/MS), and gas chromatography (GC-MS) were performed. A total of 72 “spots” were detected by 2D-PAGE. 16 spots were selected for identification by MALDI-ToF/ ToF, and 12 were identified (11S protein, 13S globulin basic chain, 17.6 kDa class II heat shock protein (HSP17.6-CII), 18.0 kDa class I heat shock protein, Seed of Late Development Stage, Pru ar 1, and
FAR-1 protein). 81 main volatile compounds were detected and classified into alcohols, acids, aldehydes, esters, hydrocarbons, pyrazines, furans, thiols, and pyridines/ pyrrols. The difference between the identified volatile compounds and their concentrations was de-
tected in the treatments with and without inoculation after drying. The compounds formed in green coffee during fermentation can participate in several reactions during roasting, presenting different sensory profiles and contributing to coffee quality.
Enhancing the shelf life of hazelnut paste
The effect of chlorogenic acid obtained as an antioxidant from Green Coffee Extract (GCE) on the shelf life of Hazelnut Paste (HP) was investigated by Turkish Researchers at 4, 25, and 40°C for 3 months, and the results were published in the European Food Research and Technology journal. The analysis of variance showed that the effect of AR (Additive Ratio) x T (Temperature) x t (Storage Time) interaction on Peroxide Number (PV), tocopherols, and phenolics (TPC) of GCE-HP mixtures was found to be significant (P< 0.05). ARxt factor on Hunter
L*, a*, and b* color values, DPPHradical scavenging activity and antioxidant activity (AA), Txt factor on oleic/linoleic acid ratio (O/L), and ARxT and ARxtinteractions on free fatty acid were more effective (P< 0.05). Regression equations of O/L, PV, AA, and TPC can be used to calculate the shelf life of HP due to high R2 values (87.14-94.46%). In addition, according to the O/L regression equation, the shelf life of the HP control samples was 28 days at 22°C, increased to 60 days at 0.5%-GCE and 90 days at 25.68°C at 0.75%-GCE (R2 =
87.14%, P< 0.001). GCE (0.50.75%) was a promising antioxidant in increasing the shelf life of HP.
Effect of soluble dietary fibre from barley on wheat flour dough
Incorporation of dietary fibre in a bread recipe is a technological challenge. Therefore, the aim of this Canadian work published in the Journal of Cereal Science was
evaluating the impact of substitution of wheat flour with extracted soluble dietary fibre from barley (BDF) at two levels (4.0% and 8.0%) on dough and bread characteristics.
The percent water absorption and mixograph peak mixing time increased for both BDF substitution levels, while T22 relaxation time reduced significantly. In addition, 4.0 and 8.0% BDF substitution levels resulted in a 20.6% and 33.4% reduction in freezable water (FW) content, respectively, and increased G› and G values. In creep tests, BDF dough showed reduced creep compliance values and recoverable strain percentages. BDF
limits the water availability in dough for the other biopolymers as reflected in more beta-sheet structures, reduced water mobility and lower FW content. The reduction in water availability results in impaired development of an elastic gluten network and an increased resistance to deformation, eventually translating in higher crumb hardness and lower loaf volume.
These insights can serve as basis for targeted interventions to recipes and processing to counteract the adverse effects of BDF on bread properties. This study also revealed that 4.0% BDF substitution of wheat flour does not adversely affect bread quality.
Development of spray dried functional milk protein concentrate
Fibrillated milk protein concentrate (MPC) was produced by selective fibrillation of whey proteins and spray dried to extend shelf life. The fibrillated MPC powder was characterized for whey protein fibrils and functionality. Observations from Thioflavin T fluorescence value, transmission electron microscopy, gel electrophoresis, rheology, and turbidity confirmed the presence of fibrils in fibrillated MPC. However, fibrils in reconstituted fibrillated MPC were thinner compared with the fibrils before spray drying. Aggregation of fibrils was also
seen in fibrillated MPC dispersions. Further, rheological analysis of reconstituted fibrillated MPC at different total solids lev-
Influence of minerals on the foaming properties of milk
A comprehensive study on the effect of mineral content on milk foaming properties was conducted by Australian Researchers.
Samples with increased mineral concentration were prepared by adding four different types of minerals (KH2PO4, K3Cit, CaCl2 and MgCl2) at three different concentration levels (5, 10 and 20 mM) in both reconstituted skim milk powder and milk protein concentrate. Samples with reduced minerals were prepared by reconstituting milk protein concentrate in modified simulated milk ultrafiltrates. Different mineral types showed different effects on the physicochemical properties of milk samples. The addition of K3Cit increased the viscosity and
decreased the surface tension while there were no significant differences between the samples added with KH2PO4, MgCl2, or CaCl2. In terms of foaming properties, the addition of CaCl2 or MgCl2 significantly increased the foam strength and stability while decreasing foamability. In contrast, the addition of K3Cit significantly decreased foam stability and foam strength while increasing foamability. It was also found that reduction in minerals in the range studied did not affect the foaming properties of milk.
These results published in the Food Research International journal indicate that the effect of minerals on milk foaming properties depends on the type of min-
els showed that reconstituted fibrillated MPC has significantly higher viscosity, consistency index, and shear thinning behavior compared with control. Reconstituted fibrillated MPC also showed significantly lower surface tension and interfacial tension, with higher emulsification capacity, foaming capacity, and foam stability.
According to this US research published in the International Dairy Journal, fibrillated MPC powder can be used as a functional ingredient in dairy and food formulations.
eral and the concentration. This provides an insight that while designing dairy-based food products, the mineral content can be manipulated to achieve the desired foaming properties.
Informa and Ipack-Ima forge strategic alliance NEWS
Informa Markets (world leader in the trade fair industry) and Ipack Ima S.r.l. (international benchmark for process and packaging exhibitions, a joint venture between Ucima and Fiera Milano), signed an agreement establishing this strategic alliance. The deal aims to develop joint international promotion and step up cross-selling activity for the respective trade fair portfolios, including the Propak and Fispal platforms operated by Informa Markets and the trade fairs organised by Ipack Ima.
The agreement will guarantee a global presence for trade fairs for processing and packaging technologies and packaging materials targeting the key sectors of the Food industry - with a particular focus on grain-based food and liquid food - Beverages, and Pharmaceuticals.
Together, Informa Markets and Ipack Ima will create an integrated, interconnected platform that will guarantee the target businesses widespread visibility on international markets, with the aim of exploring - in greater depth - all the opportunities for expansion and growth available on a global scale.
Ian Roberts, Vice President –Asia, Informa Markets comments
“With IPACK-IMA we form an alliance with a globally recognised industry leader, and a partner with extensive knowledge and networks in the key vertical industries that our ProPak Global Portfolio services. With our key strategic markets of Latin America, Egypt and North Africa, China, and ASEAN, it is a great opportunity for Informa to develop this partnership within Europe, and offer our customers a truly global platform.
“This agreement – comments Simone Castelli, CEO of Ipack Ima – is absolutely in line with our business plan, which envisions forging alliances with strategic partners in order to drive the growth and in-
ternationalisation of our fair by expanding partnerships and presence in other markets. Ipack Ima ranks among the global trade fair organisers, accentuating the mission of promoting outstanding companies from Italy (and beyond) within the target industries around the world. This alliance also helps us build further credibility with all of our international stakeholders”.
The collaboration between Informa and Ipack Ima will therefore guarantee processing and packaging businesses widespread visibility on the markets in all the continents, supported by vertical skills tied to these industries.
www.ipackima.com
22nd World Congress of Food Science and Technology IUFoST
The 22nd World Congress of Food Science and Technology (IUFoST) will take place in Rimini from 8 to 12 September 2024. For the first time in Italy, this event will attract scientists, researchers, and technical experts from all over the world, as far as young students, and PhD, to debate about the future trends in
this field. The congress motto is, in fact, The future is now.
We have asked to the Congress Chair, Sebastiano Porretta, why this event has never been organized in Italy before, since Italy is recognized as the cradle of the “nice living and good food”. Organizing a congress of such a huge size it’s quite challeng-
ing also considering the budget to deal with, just think that for IUFoST 2024 more than 1500 abstract have been submitted from authors worldwide. After organizing one of the biggest Italian congresses in this field for 11 years, AITA, the Italian Association of Food Technology of which I’m the Chair, won the bid for IUFoST 2024 therefore, after Singapore 2022 and before Taiwan 2026, the 2024 edition will be held at the Palacongressi of Rimini, one of the most up-to date venue for hosting national and international events.
What will be the main topics of the Congress?
It’s not easy to summarize in few words the topics of a field which is constantly updating, especially during the last few schizophrenic years where the products enriched with functional molecules and harbingers of
well- being coexists with impoverished (free-from) products and the so-called plant-based, those products that emulate meat or milk-based foods, but of plant origin. As we well know, today the border between medicine and food no longer exists and this will be a dominant theme of the meeting. In addition to this, the topic of sustainability will also be widely covered and how to solve the problem of industrial waste and by-products which are increasingly often converted in a green way into new resources. The congress will also talk about new horizons of nutrition, the effects on post-Covid metabolism and much more.
Which institutions will support the event?
All the main institutions will be present such as ONU, UNIDO, WHO, IUFOST, and, of course, the
main scientific national and international associations
Where can we find further info about the event?
The congress website https:// iufost2024-italy.com is constantly updated with all the useful information, the program, the competitions, opportunities for young scientists and so on. During the event also some awards will be delivered to well known worldwide scientists
We look forward to seeing you in Rimini, where the future is now.
ORGANIZING SECRETARIAT
AIM Italy - ROME OFFICE
Via Flaminia, 1068 00189 Rome (Italy) iufost2024@aimgroup.eu aimgroupinternational.com https://iufost2024-italy.com https://www.aita-nazionale.it
The 30th edition of Simei will focus on technologies to intercept new consumption trends
SIMEI, the premier international exhibition for wine-making and bottling machinery organized by Unione Italiana Vini (UIV), is set to launch its milestone 30th edition. This year, the event marks 60 years as a biennial trade fair, running from November 12 to 15 at Fiera Milano (Rho, Halls 1, 2, 3, and 4). Attendees can expect to witness the pinnacle of technology applied across the wine and beverage supply chain, from the vineyard to the cellar, bottling to labelling, and ultimately, to the glass. This edition is dedicated to capturing the preferences of new
consumers through technological and product innovation.
SIMEI 2024 will provide a comprehensive overview of innovations and processes in winemaking, liquid food, oil, beer, and spirits, offering an enriched program and an expanded product range. The event features a partnership with Distillo, a trade fair dedicated to micro-distillery equipment, now in its third edition, held within SIMEI. Additionally, the inaugural Beer Forum, organized by Luca Grandi of Birra Nostra – a company established in 2007 to promote
high-quality Italian craft beer –will debut. The Beer Forum will explore the state and evolution of the Italian brewing sector through meetings, conferences, masterclasses, and tastings over the four days.
The olive oil sector will also see significant attention with “L’Oleoteca di Olio Officina,” a space managed by the observatory on olive oils led by Luigi Caricato. This area will feature an exhibition on exemplary oil design and packaging and host a series of green-focused discussions.
Furthermore, the event will include the traditional Innovation Challenge, a competition that honors technological advancements in the industry with awards for “Technology Innovation,” “New Technology,” and “Green Innovation.”
With 480 exhibitors, 25,500 m² of exhibition space, and more than
30,000 attendees in the 2022 edition—including 450 international delegates—SIMEI has solidified its status as the essential event for a sector vital to the Made in Italy brand, valued at over 3 billion euros. It serves as a key moment to assess the industry’s current state and future policies. www.simei.it
INTERNATIONAL EVENTS IN ITALY
8-12 September 2024 - Rimini: IUFOST, world food science congress –www.iufost.org
12-15 November 2024 - Milano: Simei, beverage and wine industry show - www.simei.it
15-16 January 2025 - Bologna: Marca, private label food show - www. marca.bolognafiere.it
18-22 January 2025 - Rimini: Sigep, confectionery, pastry and ice cream show - www.sigep.it
16-18 February 2025 - Rimini: BBTech, beer technology show - www. bbtechexpo.com
23-25 February 2025 - Bologna: Sana, organic food show - www.sana.it
6-9 April 2025 - Verona: Sol&Agrifood, Italian food and olive oil showwww.vinitaly.com
6-9 April 2025 - Verona: Vinitaly, Italian wine show - www.vinitaly.com
11-13 April 2025 - Bologna: Cosmofarma, functional and nutraceutical exhibition - www.cosmofarma.com
5-8 May 2025 - Milano: Tuttofood, food show - www.tuttofood.it
7-9 May - 2025 - Rimini: Macfrut, fruit and vegetable processing exhibition - www.macfrut.com
13-15 May 2025 - Milano: Packaging Première - luxury packaging show - www.packagingpremiere.it
13-15 May 2025 - Parma: SPS Italia - automation and digital show - www. spsitalia.it
27-30 May 2025 - Milano: Ipack-Ima , packaging, food processing and pasta show - www.ipackima.com
17-21 October 2025 – Milano: Host, hospitality show – www.host. fieramilano.it
28-29 October 2025 - Parma: CibusTec Forum, food processing forumwww.cibustec.it
11-12 February 2026 - Parma: Solids, powder and bulk processing show - www.solids-parma.de
27-30 October 2026 - Parma: CibusTec, food processing show - www. cibustec.it
4-7 May 2027 - Parma: Cibus, food show - www.cibus.it
SANA restarts with SANA Food at BolognaFiere
The year 2025 marks a turning point for SANA, the Event that, over the last 35 years, has been one of the main shows for organic and natural products. At its 36th edition, scheduled at BolognaFiere from 23 to 25 February, SANA will turn into the new format SANA Food, the concept dedicated to the world of healthy eating and the highly topical, socially and environmentally relevant issues involved in this matter. Focusing on the importance of ethical and sustainable management of resources, of quality production chains and the land, SANA Food will give visibility to companies that turn these principles, already deeply rooted in the organic field and now increasingly widespread, into virtuous practices.
Driving the turnaround at SANA is the evolution observed in trends, especially in out-ofhome consumption, which is not only embracing organic products to an increasingly significant degree, but also registering a surge in demand for nutritional options that are healthier and more sustainable for the planet, more innovative and, at the same time, respectful of local traditions.
As Claudia Castello, Exhibition Manager of SANA Food, explains, «the new format offers Food Service and Horeca companies the most useful out-of-home eating solutions to better tune in with the needs of consumers who are increasingly attentive to the origin of what they are buying and oriented towards healthy,
sustainable and quality products: three concepts that SANA Food, while assigning a central role to organic products, extends to the whole world of healthy food with a controlled supply chain and medium-small production volumes. We will then be presenting biodynamic, vegetarian, plant-based, ‘free from’ products for allergy and intolerance sufferers and those who follow special diets, ‘enriched’ and ‘lightened’ products – including foods for athletes, senior citizens and children, PDO, PGI and TSG products».
The concurrence of the Event with the fourth edition of Slow Wine Fair, the international fair dedicated to good, clean and fair wine, will enrich SANA Food’s exhibition proposal. Slow Wine Fair is organised by BolognaFiere, based on an idea conceived together with Slow Food, and SANA
Food shares with it the underlying inspiration and the target visitor from the Horeca channel.
The Lab Academy is one of the leading innovations at the Show and will organise seminars, meetings and demonstrations with a high educational and refresher content for operators. These periodic appointments will focus on the themes that mark the new course of SANA Food, from the most current consumer trends to the apparent schizophrenia of the markets, where enriched and depleted products coexist on the same shelf, up to the silver generation food proposals – driving force of the new economy, with completely different needs from those of a few years ago – and nutraceutical products, for those pursuing ‘beauty from inside’. At the beginning of October, for example, a training event will focus
on the ever-expanding world of free-from, which will be investigated with a technical-scientific approach that is attentive both to best practices and business.
The Lab Academy SANA Food will benefit from the collaboration of, among others, companies and trade associations, and will be coordinated by Professor Sebastiano Porretta, President of the Italian Association of Food Technology (AITA), author of several books on themes related to food and nutrition, and one of the best- known professional figures in the sector. In its role as a startup intending to bring together the best realities of the Horeca universe, SANA Food will soon be joined by other partners, united by their ability to catch the new contemporary language towards which catering is moving.
www.sana.it
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