TM international 2024_02

TECNICA

vol. 77 - n. 28

Autumn issue 2024

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AUTUMN ISSUE 2024

FLOURS 31 - Multielemental and nutritional analysis of lupin flours and blends with durum wheat semolina A. Spina - M. Scarangella - M. Canale - R. Sanfilippo - V. Giannone - C. Summo - U. Anastasi - G. Spina - A. Pasqualone

CONTENTS Cereals 38 - Updates on the global cereal market - Gene editing to produce gluten-free wheat - Risk assessment of two gm maize - Biofortified rice with high vitamin B1 content - Genetic modifications to increase wheat yield Ingredients from the fermentation of durum wheat by-products Milling 46 - Distribution of elements in durum wheat seed and milling products - Ultrasound treatment on rice flour - Comparison of single-stage and gradual reduction milling on pulse flour quality - Multi-elemental analysis of wheat flours based on milling degree Flatbed scanner for evaluating flour samples for dark specks and flour color - Variations in the bioactive compounds of oats - Pilot scale air classification of flours from hulled and hull-less barley Pasta 54 - Impact of semolina-barley mixture on the volatile profile - Buckwheat hull-enriched pasta - Wheat sprouting degree on the eating quality of whole wheat noodles - Shelf life and sensory characteristics of instant noodles - Pasta enriched with oat husk - Potential prebiotic effect of inulin-enriched pasta Enhancement of semolina pasta with carob molasses pulp - Technological and textural properties of gluten-free quinoa-based pasta - Pasta with dried and powdered leek - Effect of fibre fortification of low FODMAP pasta Bread 64 - Enhancing bread quality and extending shelf life using dried sourdough - Role of tailored sourdough fermentation in the flavor of wholegrain-oat bread - Millet as a functional ingredient in wheat bread - Air classification and bioprocessing of durum wheat germ -

Artichoke by-products in breadsticks - The benefits of whole spelt flour Feedstuff 70 - Influence of fermented cottonseed meal on laying hens - Effects of sprouted barley or wheat in the cows diet - Replacement of soybean meal with Hermetia Illucens meal in broilers diets - Flax and mustard seed inclusion in dairy goats’ diet - Covering corn silage with tomato or apple pomace - Teff as an alternative crop for farming systems Almond hull on broilers diet Machinery and equipment 78 - Tradition and innovation for Italian excellence - Optical sorters for dry granular products - A revolution for production - Fresh pasta process lines and machinery - A new turnkey pasta production line in Burkina Faso - The tailor-made solution for the recovery of dry pasta scraps - Process control and advanced systems for continuous dosing New pellet mill - Food processing equipment - Solutions for pasta and couscous - A new challenge in Central America Marketing 92 - Unveiling the pulse of the global seed market: a fascinating poll analysis - Protein Alternatives Market worth $25.2 billion by 2029 - Frozen Foods Market worth $363.7 billion by 2028 News 106 - Food & beverage industry: unveiling the impactful transformation - Beyond expectations for Propak Asia - Informa and Ipack-Ima forge strategic alliance - Diary of international events in Italy and worldwide events 111 - Supplier directory 120 - Advertisers index - Companies index

flours

Multielemental and nutritional analysis of lupin flours and blends with durum wheat semolina Alfio Spina¹* - Michele Scarangella² - Michele Canale¹ - Rosalia Sanfilippo¹ Virgilio Giannone³ - Carmine Summo⁴ - Umberto Anastasi⁵ Giorgio Spina⁵ - Antonella Pasqualone⁴* Consiglio per la Ricerca in Agricoltura e l’Economia Agraria (CREA), Centro di Ricerca Cerealicoltura e Colture Industriali, Acireale, Italy 2 ICQ-RF - Ispettorato Centrale Qualità e Repressione Frodi, Catania, Italy 3 Dipartimento di Scienze Agrarie, Alimentari e Forestali, University of Palermo, Italy 4 Dipartimento di Scienze del Suolo, delle Piante e degli Alimenti, University of Bari Aldo Moro, Italy 5 Dipartimento di Agricoltura, Alimentazione e Ambiente (Di3A), University of Catania, Italy 1

*email: alfio.spina@crea.gov.it, antonella.pasqualone@uniba.it

Keywords: durum wheat semolina, Lupinus albus L. flour, Lupinus angustifolius L. protein concentrate, micro- and macronutrients, nutritional aspects

SOMMARIO Lupin is one of the most nutritionally interesting legumes as an excellent source of protein, minerals and fibre. In this study, a narrow-leaved lupin (Lupinus albus L.) flour and a white lupin (Lupinus angustifolius L.) protein concentrate were analysed in purity and in mixtures obtained by partial substitution of durum wheat re-milled semolina. The mineral profile (microand macronutrients), protein content and heavy metals were determined. The addition of white lupin flour (FL) and narrow-leaved lupin protein concentrate (CPL) to the semolina increased the protein content, except for the 3% FL sample.

The pure FL had a very high protein content (40.05 g/100 g), which increased to 55.00 g/100 g with CPL. Flour blends had higher micronutrient contents than the re-milled semolina (SR), which increased with the degree of substitution. Regarding macronutrients, CPL, FL and their blends showed higher values than SR, especially K and P. The high micronutrient and protein contents make CPL and FL, in combination with re-milled semolina, potentially suitable for biofortified and functional food formulations.

Tecnica Molitoria International

Autumn issue 2024 ˙ 31

INTRODUCTION

MATERIALS AND METHODS

The food industry has long focused on functional foods in response to growing consumer interest in health aspects.

One strategy is the incorporation of pulse flours in bakery products (Spina, 2020; Pasqualone et al., 2019) to improve the nutritional and nutraceutical value of foods (Ficco et al., 2018). Lupins are well-suited for this purpose due to their nutritional profile (30-45% protein, 1416% soluble and insoluble dietary fiber, 0.7-2.2% starch, 10-12% lipids) and their health benefits, such as cholesterol-lowering effects (Bettzieche et al., 2008) and reduction of the glycemic index (Spina, 2020). Lupins are also a good source of minerals, particularly K, Ca, P, and Fe (Ruiz-López et al., 2019). Micronutrients are essential for health; the population reference intake (PRI) for adults is set at 11-16 mg/day for iron and 7.5-12.7 mg/ day for zinc. The European Food Safety Authority (EFSA) has also set an Adequate Intake (AI) level of 1.3 mg/day for copper (not more than 5 mg/day) and 3 mg/day for manganese.

Bakery products are suitable carriers of these nutrients, and biofortification of wheat flour with legume flours can help address micronutrient deficiencies (Velu et al., 2019). The aim of this study was to analyze the impact of integrating re-milled semolina with different levels (3%, 7%, 10%, 15%) of white lupin flour and blue lupin protein concentrate on the chemical-physical composition and mineral content, with the goal of identifying the best level for possible bio- fortification of flours to be used in breadmaking.

Flours

32 ˙ Autumn issue 2024

The durum wheat re-milled semolina (Triticum turgidum L. subsp. durum Desf.

Husnot) was provided by the «Valle del Dittaino» Cooperative Society (Assoro, Enna, Italy). Sweet white lupin flour (Lupinus albus L.) was purchased from Terrena (Martigné-Ferchaud, France), and the blue lupin protein concentrate (Lupinus angustifolius L.) was purchased from L.I. Frank (Twello, Netherlands). The lupin flour was obtained by milling decorticated sweet white lupins (Lupinus albus L.), while the protein concentrate was obtained by milling sweet blue lupins (Lupinus angustifolius L.) and air-fractioning the flour to collect the finest fraction.

Mixtures were prepared by blending remilled semolina with increasing amounts (3%, 7%, 10%, 15%) of lupin flour (FL) and protein concentrate (CPL).

Chemical-physical composition Moisture content was determined by oven-drying (Memmert, Milan, Italy) according to the AOAC 935.25 method.

Protein content was measured following AOAC 950.36 (AOAC, 1995), using a nitrogen-to-protein conversion factor of 5.7 for SR and 6.25 for FL and CPL. Ash content was determined according to ISO 2171 (ISO, 2007).

Color was determined with a colorimeter (CR 200, Minolta, Osaka, Japan) adopting the CIELab color model. L* (lightness), a* (green-red spectrum), and b* (blue-yellow spectrum) were measured, and the browning index (100-L*),

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flours

indicating the level of browning (Sanfilippo et al., 2023) was calculated. The analyses were performed in triplicate.

Multielemental analysis The multielemental analysis was performed using inductively coupled plasma optical emission spectroscopy (ICPOES). A quantity of 0.5 g of flour was carefully weighed to an accuracy of 1 mg in a microwave vessel, to which 2 mL of deionized water, 8 mL of nitric acid (concentration ≥69.0%), and 2 mL of extrapure hydrogen peroxide (30% w/w) were added for digestion, according to Spina et al. (2022). The reaction was allowed to stabilize for 12 hours, until the bubbling ceased. The vessel was then sealed and heated in the MARS6 microwave digestion system (CEM Corporation, Matthews, NC, USA), under the following thermal conditions (Spina et al., 2022): the temperature was raised to 150°C in approximately 20 minutes and held for 30 minutes; then raised to 200°C in approximately 20 minutes and held for 30 minutes. After cooling, the digested solution was filtered through a 0.45 µm pore filter. The solution was diluted with water to reach a final volume of 25 mL and analyzed using the Optima 2100 DV ICP/ OES (Perkin Elmer, Waltham, MA, USA), paired with the WinLab32 software for ICP/OES, version 3.4.1.0271. The analyses were performed in triplicate.

Statistical analysis All data (mean and standard deviation) were subjected to one-way analysis of variance (ANOVA) using the Statgraphics

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Centurion XVI software (Statpoint Technologies, The Plains, VA, USA). The difference between means was determined using Tukey’s test, with a probability level of p≤0.001 for all parameters, except for b* (p≤0.01).

RESULTS AND DISCUSSION Chemical-Physical Characteristics of the Flours Tab. 1 shows the chemical composition and colorimetric characteristics of the pure flours and the blends. The moisture content of CPL and FL was lower than that of the control (SR), while the blends showed intermediate values. FL and CPL exhibited higher protein content (40.0555.00 g/100 g) compared to SR, which was also reflected in the blends. These data confirm the findings of other authors, who reported that the addition of lupin flour increased the protein content (Plustea et al., 2022).

CPL and FL had a much higher ash content compared to SR, which was also reflected in the higher ash content in the blends compared to SR. The ash content found in SR falls within the legal limits established by DPR 187/2001.

Significant differences were also observed in the evaluation of color. The yellow index was predominant in CPL and FL (ranging from 20.64 to 31.45 b*), which also showed higher browning index values compared to the control, with the values tending to increase with higher substitution percentages. These results are consistent with those obtained by other authors (Al Omari et al., 2016). The

Autumn issue 2024 ˙ 33

Table 1 - Physico-chemical characteristics of re-milled semolina (SR), blue lupin protein concentrate (CPL), white lupin flour (FL), and their mixes at different percentages (3, 7, 10, 15 g/100 g).

Sample

Moisture Proteins Ashes Brown a* (g/100 g) (g/100 g) (g/100 g) index (100-L*)

b*

Pure flours SR CPL FL

12.25±0.07c 8.20±0.02h 9.10±0.14g

11.93±0.06h 55.00±0.35a 40.05±0.09b

0.73±0.03d 3.00±0.70a 3.00±1.41a

10.26±0.01e 13.42±0.01a 13.20±0.02a

12.53±0.01a 12.31±0.01bc 12.43±0.01ab 12.15±0.02c 10.82±0.02de 10.71±0.01ef 10.90±0.02d 10.66±0.02f

13.20±0.03fg 14.94±0.12e 16.24±0.14d 18.43±0.30c 12.72±0.09gh 13.85±0.01ef 14.69±0.15e 16.10±0.01d

0.73±0.07cd 11.07±0.02d 0.80±0.05b-d 11.82±0.21bc 0.83±0.03b-d 11.85±0.01bc 0.93±0.03bc 11.98±0.01b 0.63±0.02d 11.45±0.01cd 0.86±0.01bc 11.51±0.01cd 0.93±0.01bc 11.78±0.01bc 0.96±0.01b 11.87±0.01bc

-2.38±0.18ef 17.17±0.59d -0.07±0.01a 20.64±1.60c -2.18±0.03de 31.45±0.01a

Blends CPL 3% CPL 7% CPL 10% CPL 15% FL 3% FL 7% FL 10% FL 15%

-1.66±0.10c -1.70±0.01c -1.41±0.01b -1.27±0.01b -2.02±0.01d -2.32±0.01ef -2.30±0.01ef -2.42±0.01f

19.91±0.04c 22.61±0.02bc 23.37±0.01bc 23.90±0.01b 22.16±0.02bc 23.17±0.01bc 23.95±0.02b 24.14±0.03b

Different letters in the column indicate a significant difference (p≤0.001; p≤0.01 for b*).

Table 2 - Micronutrient content of re-milled semolina (SR), blue lupin protein concentrate (CPL), white lupin flour (FL), and their mixtures at different percentages (3, 7, 10, 15 g/100 g).

Sample

Cu (mg/kg)

Mn (mg/kg)

Zn (mg/kg)

Fe (mg/kg)

16.29±0.06f 32.05±0.05b 48.58±0.08a

13.91±0.01i 40.81±0.06a 35.62±0.03b

Pure in flours SR CPL FL

3.15±0.03e 4.94±0.10b 8.13±0.13a

11.03±0.01h 22.04±0.04f 116.00±1.14a

Blends CPL 3% CPL 7% CPL 10% CPL 15% FL 3% FL 7% FL 10% FL 15%

3.17±0.04de 3.22±0.04de 3.33±0.01de 3.44±0.06d 3.20±0.04de 3.26±0.04de 3.67±0.15cd 3.97±0.01c

11.35±0.03gh 11.81±0.02gh 12.12±0.03gh 12.66±0.04g 54.32±0.02e 61.39±0.04d 64.52±0.08c 65.23±0.31b

16.74±0.01ef 17.57±0.01c-f 18.10±0.12c-f 19.03±0.04c 17.25±0.05c-f 18.40±0.06c-f 19.06±0.76c 21.14±0.01b

15.53±0.04g 15.63±0.08g 16.58±0.01e 17.84±0.06c 14.65±0.06h 15.62±0.01g 16.04±0.06f 17.12±0.06d

Mean of three analytical replicates ± standard deviation; different letters in the column indicate a significant difference (p≤0.001; p≤0.01).

yellow index in this case is attributed to the carotenoids present in lupin seeds (Brandolini et al., 2022). The highest red index (a*) was recorded in CPL.

34 ˙ Autumn issue 2024

Tab. 2 shows the micronutrient content. The most abundant element is Mn, with the highest level recorded in FL (116.00 mg/kg), in agreement with other

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flours

studies (Plustea et al., 2022; Spina et al., 2022), while it was significantly lower in CPL. The FL sample was also rich in Zn and Fe, although the latter was slightly lower than that recorded by Spina et al.

(2022), while Fe was predominant in CPL (40.81 mg/kg).

Cu was the least represented micronutrient, with higher values in CPL and FL compared to the control, in line with the results of Yaver and Bilgiçli (2021). The Zn content observed in FL (48.58 mg/ kg) and in CPL (32.05 mg/kg) is approximately in line with the literature (Mazumder et al., 2021; Yaver and Bilgiçli, 2021).

The table shows a generally increasing trend in all samples as the percentage of substitution increases.

In terms of macronutrients, as shown in Tab. 3, K is predominant (1705-8421

mg/kg), followed by P in the pure flours, although the K content recorded in lupin flour was lower than that reported by other authors (Mazumder et al., 2021), while the other macronutrients showed values in line with the literature (Aslan and Bilgiçli, 2021; Yaver and Bilgiçli, 2021). CPL and FL showed higher macronutrient contents compared to SR, and the integration of increasing percentages of FL and CPL resulted in rising values in the blends as the percentage increased. A similar trend was observed by other authors in mixtures of lupin flour with semolina and wheat flour (Plustea et al., 2022; Yaver and Bilgiçli, 2021).

The results of the heavy metal content are shown in Tab. 4. The content of As, Pb, and Cd was extremely low and within the limits

Table 3 - Macronutrient content of re-milled semolina (SR), blue lupin protein concentrate (CPL), white lupin flour (FL), and their mixtures at different percentages (3, 7, 10, 15 g/100 g). The data are expressed on a fresh weight basis.

Sample Pure flours SR CPL FL

K (mg/kg)

P (mg/kg)

Ca (mg/kg)

Mg (mg/kg)

Na (mg/kg)

2212±92f 8421±76a 1705±14j

1387±19d 2774±40b 4705±59a

233±9d 2140±81a 1685±87b

383±17h 1685±54a 1084±53b

113±7c 494±29a 195±5b

Blends CPL 3% CPL 7% CPL 10% CPL 15% FL 3% FL 7% FL 10% FL 15%

2266±92e 2469±39d 2791±64c 3164±52b 2197±91fg 2177±49f-h 2161±82gh 2136±86h

1436±81d 1462±87d 1541±2.8d 1619±12cd 1496±25d 1659±42cd 1752±68cd 1957±80c

288±4cd 362±14c 416±5c 510±3c 279±5cd 271±2cd 383±10c 466±4c

426±1g 477±3f 520±14d 580±5c 404±3g 439±4g 462±10f 501±2e

126±1c 142±2bc 153±3bc 171±2bc 115±3c 121±3c 124±4c 128±2c

Mean of three analytical replicates ± standard deviation; different letters in the column indicate a significant difference (p≤0.001).

Tecnica Molitoria International

Autumn issue 2024 ˙ 35

Table 4 - Heavy metal content in re-milled semolina (SR), blue lupin protein concentrate (CPL), white lupin flour (FL), and their mixtures at different percentages (3, 7, 10, 15 g/100 g).

Sample Pure flours SR CPL FL Blends CPL 3% CPL 7% CPL 10% CPL 15% FL 3% FL 7% FL 10% FL 15%

As (mg/kg)

Cr (mg/kg)

Cd (mg/kg)

Ni (mg/kg)

<0.01 <0.01 <0.01

0.01 0.31 0.16

<0.01 <0.01 <0.01

<0.01 <0.01 <0.01

0.06 0.94 0.30

<0.01 <0.01 <0.01 <0.01 <0.01 <0.01 <0.01 <0.01

set by European regulations (<0.01 mg/kg) both in pure flours and in blends (EU Reg. 1881/06 for As; EU Reg. 2021/1317 for Pb; EU Reg. 2021/1323 for Cd).

Chromium showed higher values in CPL, followed by FL, with an increasing trend in the different samples with greater substitution. Ni was more prevalent, especially in CPL, with the same increasing trend observed for Cr in the blends.

Regarding Ni, EFSA recently increased the tolerable daily intake (TDI) from 2.8 to 13 µg/kg of body weight (EFSA, 2020).

CONCLUSIONS The results obtained demonstrate that the integration of re-milled durum wheat semolina with different levels of white lupin flour and blue lupin protein concentrate can significantly improve the nutritional profile of wheat flours in terms of macronutrients, particularly potassium,

36 ˙ Autumn issue 2024

Pb (mg/kg)

0.03 0.04 0.07 0.08 0.02 0.02 0.03 0.04

<0.01 <0.01 <0.01 <0.01 <0.01 <0.01 <0.01 <0.01

<0.01 <0.01 <0.01 <0.01 <0.01 <0.01 <0.01 <0.01

0.16 0.17 0.27 0.54 0.13 0.15 0.19 0.34

phosphorus, and calcium. The micronutrient content also benefits greatly from the inclusion of CPL and FL, especially regarding manganese. The content of heavy metals As, Pb, and Cd both in pure flours and in blends is extremely low and within the limits set by European regulations.

Furthermore, the use of lupin flours significantly increases the protein content of the flours as the substitution level rises, as well as the yellow index of the blends, particularly with the addition of white lupin flour. These results suggest a potential application of CPL and FL in the formulation of bio-fortified foods with high nutritional value, in terms of protein and mineral content.

ACKNOWLEDGMENTS The authors would like to thank the “Valle del Dittaino” Agricultural Cooperative Society (Enna, Italy) for generously donating a sample of re-milled semolina.

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BIBLIOGRAFIA Al Omari D.Z., Abdul-Hussain S.S., Ajo R.Y. “Germinated lupin (Lupinus albus) flour improves Arabic flat bread properties”. Quality Assururance and Safety of Crops & Foods, 8(1), 57-63, 2016.

AOAC. Official methods of analysis (16th ed.), AOAC International, Arlington, WA, USA (1995).

Aslan M., Bilgiçli N. “Improvement of functional cake formulation with fermented soy (Glycine max) and lupin (Lupinus albus L.) powders”. International journal of gastronomy and food Science, 26, 100429, 2021.

Bettzieche A., Brandsch C., Weiße K., Hirche F., Eder K., Stangl G.I. “Lupin protein influences the expression of hepatic genes involved in fatty acid synthesis and triacylglycerol hydrolysis of adult rats”. British Journal of Nutrition, 99, 952-962, 2008.

Brandolini A., Glorio-Paulet P., Estivi L., Locatelli N., Cordova-Ramos J.S., Hidalgo A. “Tocopherols, carotenoids and phenolics changes during Andean lupin (Lupinus mutabilis Sweet) seeds processing”. Journal of Food Composition and Analysis, 106, 104335, 2022.

Decreto del Presidente della Repubblica 9 febbraio 2001, n. 187, Regolamento per la revisione della normativa sulla produzione e commercializzazione di sfarinati e paste alimentari, a norma dell’articolo 50 della legge 22 febbraio 1994, n. 146, p. 5.

EFSA Panel on Contaminants in the Food Chain (CONTAM); Schrenk D., Bignami M., Bodin L., Chipman J.K., del Mazo J., Nielsen E. “Update of the risk assessment of nickel in food and drinking water”. EFSA Journal 2020, 18, e06268.

European Food Safety Authority (EFSA). DRV Finder, Dietary Reference Values for the EU-Minerals. 2022. Available online: https://multimedia.efsa.europa.eu/drvs/ index.htm (accessed on 5 March 2023).

Ficco D.B.M., Muccilli S., Padalino L., Giannone V., Lecce L., Giovanniello V., Del Nobile M. A., De Vita P., Spina A. “Durum wheat breads ‘high in fibre’ and with reduced glycaemic response obtained by partial semolina replacement with minor cereals and pulses”. Journal of Food Science and Technology, 55(11), 4458-4467, 2018.

Giannone V., Giarnetti M., Spina A., Todaro A., Pecorino B., Summo C., Caponio F., Paradiso V.M., Pasqualone A. “Physico-chemical properties and sensory profile of durum wheat Dittaino PDO (Protected Designation of Origin) bread and quality of re-milled semolina used for its production”. Food Chemistry, 241, 242-249, 2018.

ISO 2171:2007. Cereals, pulses and by-products — Determination of ash yield by incineration. ISO, Geneva, Switzerland, 2017.

Mazumder K., Biswas B., Kerr P.G., Blanchard C., Nabila A., Golder M., Aziz M.G., Farahnaky A. “Comparative assessment of nutritional, thermal, rheological and functional properties of nine Australian lupin cultivars”.

Scientific Reports, 11(1), p.21515, 2021.

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Pasqualone A., De Angelis D., Squeo G., Difonzo G., Caponio F., Summo C. “The effect of the addition of Apulian black chickpea flour on the nutritional and qualitative properties of durum wheat-based bakery products”. Foods, 8(10), 504, 2019.

Plustea L., Negrea M., Cocan I., et al. “Lupin (Lupinus spp.)fortified bread: a sustainable, nutritionally, functionally, and technologically valuable solution for bakery”.

Foods, 11, 2067, 2022.

Previtali M.A., Mastromatteo M., De Vita P., Ficco D.B.M., Conte A. “Effect of the lentil flour and hydrocolloids on baking characteristics of wholemeal durum wheat bread”. International Journal of Food Science and Technology, 49, 2382-2390, 2014.

Regolamento (CE) N. 1881/2006 della Commissione del 19 dicembre 2006 che definisce i tenori massimi di alcuni contaminanti nei prodotti alimentari. Gazzetta ufficiale dell’Unione europea, 2006, L364, 5-24.

Regolamento (UE) 2021/1317 della Commissione del 9 agosto 2021 che modifica il regolamento (CE) n.

1881/2006 per quanto riguarda i tenori massimi di piombo in alcuni prodotti alimentari. Gazzetta ufficiale dell’Unione europea, 2021, L283, 3.

Regolamento (UE) 2021/1323 della Commissione del 10 agosto 2021 che modifica il regolamento (CE) n.

1881/2006 per quanto riguarda i tenori massimi di cadmio in alcuni prodotti alimentari Gazzetta ufficiale dell’Unione europea, 2021, L288, pp. 15-16.

Ruiz-López M.A., Barrientos-Ramírez L., García-López P.M., Valdés-Miramontes E.H., Zamora-Natera J.F., Rodríguez-Macias R., Salcedo-Pérez E., Bañuelos-Pineda J., Vargas-Radillo J.J. “Nutritional and bioactive compounds in Mexican lupin beans species: a mini review”.

Nutrients, 11(8), 1785, 2019.

Sanfilippo R., Canale M., Dugo G., et al. “Effects of partial replacement of durum wheat re-milled semolina with bean flour on physico-chemical and technological features of doughs and breads during storage”. Plants, 12, 1125, 2023.

Spina A. “Prodotti alimentari innovativi a base di farine di legumi per celiaci, vegetariani e vegani. In: I libri dell’Accademia - I legumi in Italia: attualità e prospettive”. Accademia Nazionale di Agricoltura (ANA), 525540. Annali CXXXIX (Anno 2019), 2020.

Spina A., Saletti R., Fabroni S., Natalello A., Cunsolo V., Scarangella M., Rapisarda P., Canale M., Muccilli V. “Multielemental, nutritional and proteomic characterization of different Lupinus spp. Genotypes: a source of nutrients for dietary use”. Molecules, 27, 8771, 2022. https://doi.org/10.3390/molecules27248771 Velu G., Crespo Herrera L., Guzman C., Huerta J., Payne T., Singh R.P. “Assessing genetic diversity to breed competitive biofortified wheat with enhanced grain Zn and Fe concentrations”. Frontiers in Plant Science, 9, 1971, 2019.

Yaver E., Bilgiçli N. “Effect of ultrasonicated lupin flour and resistant starch (type 4) on the physical and chemical properties of pasta”. Food Chemistry, 357, 129758, 2021.

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cereals

Updates on the global cereal market According to the August bulletin from the U.S. Department of Agriculture (USDA), global wheat production for the 2024/25 season is forecast higher as upward revisions for Ukraine, Kazakhstan, and Australia outweigh a cut to the European Union (EU) and the United States. Global consumption is raised to above last year’s record on increased feed and residual use by the EU, Kazakhstan, and Ukraine and increased food, seed, and industrial use (FSI) by Nigeria and Algeria. Global trade is adjusted upward due in part to increased imports for the EU, Algeria, and Nigeria and increased exports from Australia and Ukraine. Global stocks are adjusted up slightly from the prior month, though still at the lowest level since 2015/16. The U.S. season-average farm price is unchanged at $5.70 per bushel.

Rice For 2024/25, global production, trade, consumption, and stocks are forecast down driven by decreased production

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for Vietnam. Imports are forecast down led by reductions in the Philippines and Brazil. Export volumes are down mainly for Vietnam and Brazil. Global consumption is forecast down slightly based on reductions in the Philippines, Kenya, and Vietnam. The global stocks forecast is adjusted marginally lower with tighter stocks in Southeast Asia but remains slightly above the prior year.

For 2023/24, global production is estimated lower on reduced production in Burma, Malaysia, Vietnam, and the Philippines more than offsetting an improved Brazil crop. Global trade is slightly up with reductions from Brazil and Cambodia offset with increased shipments from Thailand. Global consumption is adjusted up, mainly in Africa. Ending stocks are down with reduced supplies in Vietnam, the Philippines, and Kenya.

Corn For 2024/25, global production is forecast down with reductions for the Eu-

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cereals

ropean Union, Russia, Serbia, Ukraine, and Moldova more than offsetting an increase for the United States. Global trade is forecast down as lower exports for Ukraine, Serbia, Russia, South Africa, the European Union, and Paraguay more than offset an increase for the United States. Global imports are forecast down as reduced forecasts for Iran, Vietnam, Chile, Egypt, and Nepal more than offset a raise to India. The U.S. season-average farm price is down 10 cents to $4.20 per bushel.

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For 2023/24, global production is forecast down as reductions for Argentina and Paraguay more than offset an increase for Ukraine. Global trade is forecast up as higher exports for the United States, Ukraine, and Pakistan more than offset cuts to Argentina and Paraguay.

Global imports are forecast down as reduced forecasts for the European Union, South Korea, and Canada more than offset a boost to India. The U.S. seasonaverage farm price is unchanged at $4.65 per bushel.

Autumn issue 2024 ˙ 39

Gene editing to produce gluten-free wheat Scientists from the Institute for Sustainable Agriculture and the University of the Basque Country in Spain have demonstrated the potential of gene editing to develop wheat with low gluten content using CRISPR-Cas9 technology. Their findings represent a significant breakthrough toward bringing gluten-free wheat to the market.

Wheat is one of the most widely cultivated crops and serves as a staple food for millions of people. A key component of wheat is gluten, a complex group

40 ˙ Autumn issue 2024

of proteins that includes α/β-, γ-, and ω-gliadins. While gluten is harmless for most people, it can cause health problems for individuals with Celiac Disease (CD), Non-Celiac Wheat Sensitivity (NCWS), and IgE-mediated food allergies, which may necessitate gluten-free foods in their diets.

In this study, the researchers made significant progress in producing gluten-free wheat by targeting the genes responsible for encoding γ- and ω-gliadins. The results, published in the Journal of Ex-

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cereals

perimental Botany, showed that these mutations were inherited by subsequent generations, and the gluten content was reduced by up to 97.7%. When crossed with other CRISPR-edited lines that had reduced α-gliadins, these lines pro-

duced wheat with very low or no gluten content. In the future, the researchers plan to conduct stimulation assays with peripheral blood mononuclear cells to better understand the immunogenic response in patients with CD and NCWS.

Risk assessment of two GM maize The European Food Safety Authority (EFSA) panel on Genetically Modified Organisms (GMO panel) has published in EFSA Journal separate scientific opinions that report on the outcome of its risk assessment for two genetically modified (GM) maize, MON 89034 × 1507 × NK603 from Corteva Agriscience Belgium and Bayer Agriculture, and MON 94804 from Bayer Agriculture.

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The purpose of dossier GMFF-2022-3670 is for the renewal of the placing on the market of products containing maize MON 89034 × 1507 × NK603, for food and feed uses, excluding cultivation within the European Union (EU). Under the assumption that the DNA sequences of the events in maize MON 89034 × 1507 × NK603 considered for renewal are identical to the sequences of

Autumn issue 2024 ˙ 41

the originally assessed events, the GMO panel concludes that there is no evidence in renewal dossier GMFF-2022-3670 for new hazards, modified exposure or scientific uncertainties that would change the conclusions of the original risk assessment for this GM maize.

Application GMFF-2022-10651 for maize MON 94804 is also for import, processing, and food and feed uses within the EU of

maize MON 94804 and does not include cultivation in the EU. The GMO panel finds that the consumption of food and feed from maize MON 94804 does not represent a nutritional concern in humans and animals and concludes that maize MON 94804 is as safe as the conventional counterpart and non-GM maize varieties tested, and no post-market monitoring of food/feed is necessary.

Biofortified rice with high vitamin B1 content A team of scientists from the University of Geneva (UNIGE), ETH Zurich, and Taiwan’s National Chung Hsing University (NCHU) conducted research to increase the vitamin B1 content of rice grains.

Rice is a staple food for half the world’s population, particularly in the tropical Countries of Asia, South America, and Africa. However, rice grains are low in vi-

The biofortified rice varieties were developed in the laboratory and then grown in experimental fields in Taiwan. Source: UNIGE/NCHU.

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tamin B1, and processing methods such as polishing reduce its content even further, removing up to 90 percent. The research team specifically targeted the nourishing tissues of the rice grain and successfully increased its Vitamin B1 content without compromising agronomic yield.

The scientist generated rice lines expressing a gene that sequesters vitamin B1 in the endosperm tissues. The rice was grown in glasshouses, harvested, and the grains polished. The research team found that the vitamin B1 content of rice from these lines increased significantly. The lines were then seeded in an experimental field in Taiwan and grown for several years. The characteristics analyzed included plant height, the number of stems per plant, grain weight, and fertility. According to the results published on the UNIGE website, the level of vitamin B1 in rice grains increased by 3 to 4 times in the modified lines, even after the polishing stage.

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Genetic modifications to increase wheat yield A recent study conducted by researchers at the University of Adelaide, Australia, has revealed new insights into molecular pathways regulated by the Photoperiod-1 (Ppd-1) gene, which could potentially lead to increased wheat yields. The findings, published in Current Biology, mark significant advancements in understanding how genetic alterations can improve wheat productivity.

Photoperiod-1 is a gene commonly used by plant breeders to manipulate the flowering time of wheat. By ensuring that wheat crops flower and set grain earlier in the season, this gene helps plants avoid the extreme heat and drought conditions of summer. According to Scott Boden, a Future Fellow at the University of Adelaide’s School of Agriculture, Food and Wine, while Ppd1 facilitates better alignment of pollination and grain development with favorable environmental conditions, it simultaneously reduces the number of grainbearing florets and spikelets, ultimately limiting yield.

Researchers explored the genes affected

by Ppd-1, identifying two transcription factors that could be modified to enhance the number and arrangement of grain-bearing spikelets on a wheat ear, as well as the timing of ear emergence.

One of these transcription factors, named ALOG1, when deleted, was found to increase branching in both wheat and barley. This discovery suggests that ALOG1 is a significant regulator of unbranched

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spikes in crops within the Triticeae family, which includes wheat and barley.

“The deletion of ALOG1 results in increased branching, indicating its role as a major regulator of unbranched spikes in Triticeae crops – explained Boden –. This newfound knowledge provides valuable gene targets of Ppd-1 that breeders can use to create genotypes with potentially higher yields”.

To further validate their findings, Boden’s team is conducting field trials at the University of Adelaide’s Research Enclosure, testing the performance of the geneedited lines under real-world condi-

Autumn issue 2024 ˙ 43

tions. Coincidentally, German researchers have observed a similar effect of ALOG1 in barley, offering exciting clues about the evolutionary pathways of unbranched inflorescences in wheat and barley, compared to the more complex branching patterns seen in rice and corn.

Australia is the world’s largest wheat exporter, and in 2022 it produced a record 36,237,477 tonnes of wheat. Given that wheat contributes about 20% of the global human diet’s calories and protein, enhancing wheat yield is crucial for food security, particularly as the global population continues to grow.

Boden highlighted the importance of this research in the context of global food security, noting that wheat yields need to increase by 60-70% by 2050 to meet future demand. “Studies like ours are vital because they identify gene targets that can be exploited using new technologies, such as transformation and gene editing, to generate new genetic diversity that may boost crop productivity – he said –.

We anticipate that our research will pave the way for further discoveries of genes controlling spikelet and floret development in wheat, ultimately aiding strategies to enhance wheat yield potential”.

Ingredients from the fermentation of durum wheat by-products A research conducted by the Department of Agri-Food Science and Technology of Cesena, Italy, and presented in the Journal of Functional Foods (116, 106136, 2024), characterized the func-

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tional and biochemical parameters of a baking ingredient prepared with durum wheat by-products (micronized bran and semolina), fermented by yeasts and lactic acid bacteria.

The mixture of unfermented milling byproducts and the mixture fermented from a baking yeast were used as a reference.

The innovative ingredient showed a more stable color than the references and a more complex profile in volatile molecules characterized by a higher presence of alcohols, ketones and acids. A significant increase in the content of peptides, short-chain fatty acids, total phenols, antioxidant activity and prebiotic activity, as well as a reduction in phytic acid content compared to references, was observed in samples fermented by the selected microbial consortium.

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INNOVATIVE CONVEYING AND STORAGE TECHNOLOGIES

milling Distribution of elements in durum wheat seed and milling products Many staple foods derive from durum wheat and its milling products, making it crucial to understand their characteristics. A study from the University of Camerino (Italy) investigated the elemental content of these products and whether differences exist between those produced through organic versus conventional farming. The findings were published in Foods.

The study determined the concentrations of 28 elements in whole durum wheat seeds and their milling products bran,

46 ˙ Autumn issue 2024

semolina, and flour using ICP-OES. The wheat was grown under both conventional and organic agronomic practices to assess whether elemental content could differentiate between products from each farming method. Elements were more abundant in the outer layer of the seed, the bran, but most were also present in the other products. Traces of antimony (Sb) were found in only 3% of the samples, while traces of thallium (Tl) were detected in approximately half of the seed and bran samples but not in others. The absence of specific elements was more characteristic of certain products; for example, most semolina and flour lacked cobalt (Co), while other elements showed minor differences between products from organic and conventional cultivation or between different milling products. This was the case for traces of silver (Ag), boron (B), and vanadium (V).

The concentrations of these elements were analyzed using multivariate discriminant analysis, specifically Partial Least Squares Discriminant Analysis (PLS-DA), to identify the origin of the milled prod-

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ucts. A few elements, although varying by product, were sufficient to achieve a classification precision and accuracy close to 1, with only small differences for different products. Flour had the lowest precision and accuracy, with values of 0.92, even though only three elements B, potassium (K), and selenium (Se) were used. Semolina achieved perfect prediction when Ag, cadmium (Cd), and copper

(Cu) were also included. Bran required additional elements, while iron (Fe) and magnesium (Mg) replaced K and Ag for classifying seeds.

In conclusion, the five most important elements for distinguishing between organic and conventional agriculture are B, Cd, Cu, K, and Se. These elements also enable some differentiation among the products.

Ultrasound treatment on rice flour In a Chinese article issued in Molecules, the structural and functional properties of physical modified rice flour, including ultrasound treated rice flour (US), microwave treated rice flour (MW) and hydrothermal treated rice flour (HT) were investigated with wet-milled rice flour (WF) used as a positive control.

The results showed the presence of small dents and pores on the rice flour granules of US and MW while more fragments and cracks were showed in HT. XRD and FTIR revealed that moderate ultrasonic treatment promoted the orderly arrangement of starch while hydrothermal treatment destroyed the crystalline structure of rice flour. In addition, the significant decrease of gelatinization enthalpy and the narrowing gelatinization temperature were observed in US. Compared to that of SF, adding physical modified rice flour led to a batter with higher viscoelasticity and lower tan delta. However, the batter added HT exhibited highest G’ and G values and lowest tan delta, which led

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to a harder texture of bread. Texture analysis demonstrated that physical modified rice flour (except HT) reduced the hardness, cohesion, and gumminess of rice bread. Especially, the specific volume of bread with US increased by 15.6% and the hardness decreased by 17.6%.

Autumn issue 2024 ˙ 47

Comparison of single-stage and gradual reduction milling on pulse flour quality Driven by the food industry’s need for balanced and versatile flour ingredients, the shift towards replacing starchrich cereal flours with protein-rich pulse alternatives is gaining popularity among millers. This trend aligns well with the increasing consumer interest in nutritional value, product quality, and environmentally sustainable protein alternatives. Indeed, pulse flour quality is influenced by both milling methods and pulse types. Therefore, the relationship between milling process parameters and pulse flour quality should be explored to help establish standardized milling methods and improve endproduct quality.

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In the Journal of Food Measurement and Characterization, Canadian researchers evaluated the effects of a single-stage mill (Ferkar mill) and a gradual reduction mill (roller mill) on the techno-functional quality of flour obtained from green lentils, chickpeas, yellow peas, and navy beans. The quality of pulse flour was assessed by measuring moisture content, ash content, water-holding capacity (WHC), color, and particle size distribution under both milling methods. The influence of the overall protein and starch contents of pulse flours on these quality metrics was also studied.

The results indicate that, while ash content generally showed marginal differ-

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milling

ences between the two milling methods, WHC demonstrated significant variations (about 10-60%), depending on the pulse type and milling method. The ash content of flours from different pulse types did not differ significantly from each other, except for navy beans, which had about 50% more ash than other pulses regardless of the milling method. Color contrasts were

evident, especially in lentil flours. Milling methods often resulted in significantly different particle size distributions regardless of pulse type. These insights underscore the effects of milling on pulses and their implications for protein-starch interactions, aiding in refining milling processes to produce tailored pulse ingredients for innovative food applications.

Multi-elemental analysis of wheat flours based on milling degree Researchers at the ENEA Research Center in Bologna (Italy) conducted a multielemental analysis on various types of commercial wheat flours, providing detailed data on their elemental composition in relation to the degree of milling.

Presented in Food Chemistry, the study utilized advanced techniques to obtain precise and reliable results.

All 60 samples of different commercial cereals were digested using a microwave digestion system and subsequently analyzed with a triple quadrupole (TQ) inductively coupled plasma mass spectrometer (ICP-MS-QQQ) in a Clean Room ISO Class 6. The minimum concentrations of most elements (Li, Be, Na, Ca, V, Cr, Mn, Fe, Co, Ni, Zn, Ga, As, Se, Rb, Sr) were found in “00” and “0” type wheat flours (for elements B, Na, Mg, Al, Cu, Ag, Cd, In, Cs, Pb, Bi). Conversely, the highest concentrations of these elements were observed in whole wheat flour (for elements B, Mg, K, Ca, Mn, Zn, Ga, Rb, Sr, Ba) and in “0” type wheat flour (for elements Na, Al, V, Cr, Fe, Co, Ni, As).

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Regarding rare-earth elements (REEs), all exhibited similar values and were above detection limits, thanks to the use of a TQ in the clean room.

The goal is to develop an extensive and expandable database that can be used in the future for analyzing unknown flour samples and establishing traceability analysis.

Autumn issue 2024 ˙ 49

Flatbed scanner for evaluating flour samples for dark specks and flour color Flour color changes caused by contamination, such as fungal-damaged kernels, can be assessed using various methods.

However, many existing techniques are time-consuming and require special-

ized training. A study published in Cereal Chemistry underlined that American researchers used a commercial flatbed scanner to rapidly detect and quantify the abundance of black specks originating from smutty grains in wheat flour

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samples. The method effectively classified flour samples into categories such as clean, marginally clean, or contaminated by assessing different levels of %area-smut.

In the calibration set, clean flour samples had less than 0.025% area-smut, while marginally clean flour had %area-smut ranging from 0.025% to 0.050%. Contaminated flour was identified with %areasmut greater than 0.05%. Additionally, the flour color brightness parameter (L) determined by the scanner was found to be inversely related to %area-smut. Furthermore, the number of smutty seeds manually detected in 250g whole-grain samples correlated with the %area-smut found in the flour.

This method offers a rapid and reliable way to differentiate clean flour from flour milled from wheat with varying levels of smut contamination. The method was developed and validated using field-collected wheat samples with a range of smut contamination.

While specks could be easily detected and counted, the counts varied with scanner resolution settings. Therefore, an alternate parameter, “%area-smut,” was calculated, yielding more consistent values per sample regardless of scanner resolution. Additionally, the flour color parameter L*, determined for each scanned image using image processing software, was well correlated with measurements from a reference hand-held colorimeter.

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Variations in the bioactive compounds of oats An article on the Journal of Cereal Science explained how Finnish researchers studied the variations in selected bioactive compounds of oats and evaluate possible losses due to oats’ milling into flour and the baking process. The levels of tocopherols and tocotrienols (i.e. tocols), avenanthramides and saponins of 30 Finnishgrown oat batches representing different cultivars were measured. The analysed sample materials were laboratory hulled non-heated groats, flours from a commercial mill and breads. The oat batches showed marked variation, and the greatest variation among the batches was observed in avenanthramide content,

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with a 10-fold difference. Meanwhile, the variation in tocols and saponins was approximately twofold. As a result of the change from groats to flours, the content of tocols, avenanthramides and saponins decreased by 1-40%, usually 1-33% and 1-57% in the oat batches, respectively.

Losses in avenanthramides and saponins were also observed after baking.

Avenanthramides seemed to tolerate the studied processing steps the best.

The study showed that the oat batches’ losses in the studied bioactive compounds differed due to multiple factors, such as physical separation and chemical reactions.

Autumn issue 2024 ˙ 51

Pilot scale air classification of flours from hulled and hull-less barley A Canadian study explored pilot scale air classification of flours from two barley varieties: CDC Austenson (hulled) and CDC Valdres (hull-less) for the production of protein enriched food ingredients. The results appeared in the Journal of Cereal Science.

The objective was to understand the effect of repeat milling and air classification cycles on the shift of proteins and other components including starch, beta-glucan, fiber and ash. Protein enrichment was achieved for both varieties, with 2.13 and 1.75 times increase in protein content for CDC Austenson and

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CDC Valdres, respectively, after the first fractionation cycle. Repeat cycles led to further protein separation for both varieties, resulting in an effective protein separation efficiency of 47-52% w/w towards the fine fractions. The fine fractions were also enriched with fat and ash. Whereas, the coarse fractions were enriched in total, soluble and insoluble dietary fibers as well as beta-glucan.

Starch distribution varied between varieties, with CDC Austenson showing a shift towards coarse fractions, while towards fine fraction for CDC Valdres due to its smaller granule size.

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pasta Impact of semolina-barley mixture on the volatile profile Barley flour, known for its richness in various phytochemicals, has been shown to enhance the technological and nutritional properties of pasta.

However, its volatile profile, which influences its aromatic properties, also plays a crucial role in the acceptance of barley-enriched pasta.

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A study from the University of Foggia (Italy), appeared in the Journal of the Science of Food and Agriculture, characterized the volatile organic compounds (VOCs) of semolina doughs enriched with varying percentages of barley, as well as the related pasta, using solid-phase micro-extraction (HS-SPME) coupled with

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gas chromatography/mass spectrometry (GC-MS). The VOCs were evaluated through a multivariate statistical approach, including principal component analysis (PCA), cluster heatmaps, Pearson’s and Spearman’s correlations, and partial least squares correlation (PLSC).

The study investigated the effects of individual raw materials and their interactions to determine their significance in the volatile profile of the samples, and assessed the correlation between the dough VOCs and those of the processed pasta. The presence of barley flour significantly altered the volatile

profile compared to dough made from durum wheat alone. Alcohols, esters, terpenes, and some aldehydes showed a clear correlation with the percentage of barley. Conversely, some VOCs exhibited a strong dependence on the interaction effect of the ingredients during the mixing stage. The heatmaps provided a clear graphical representation of the relationship between molecules and barley percentage, allowing for the selection of the optimal mixture based on the desired volatolomic profile. Pasta with 40% barley was found to have the most complex volatile profile.

Buckwheat hull-enriched pasta A study published in Molecules investigated the effect of partially replacing semolina with 0%, 1%, 5%, 10%, 15%, and 20% ground buckwheat hull (BH) on the chemical composition, antioxidant properties, color, cooking characteristics, and sensory properties of wheat pasta. Pasta samples were prepared by dough lamination (tagliatelle shape) and dried at 55°C until the moisture content reached 11-12% (wet basis).

Analysis of the samples showed that the addition of BH increased the fiber content in the pasta from 4.31% (control pasta) to 14.15% (pasta with 20% BH).

Moreover, the brightness and yellowness of BH-enriched products were significantly reduced compared to the control sample, with the total color difference ranging from 23.84 (pasta with 1% BH) to 32.56 (pasta with 15% BH). Additionally, a decrease in optimal cooking time, as

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well as an increase in weight index and cooking loss, was observed in BH-enriched pasta samples. Furthermore, BHenriched cooked pasta exhibited significantly higher total phenolic content and antioxidant activity but had an unpleasant smell and taste, especially when the BH content exceeded 10%.

Autumn issue 2024 ˙ 55

Wheat sprouting degree on the eating quality of whole wheat noodles To investigate the impact of wheat sprouting degree on the cooking quality, textural characteristics, and sensory evaluation of dried whole wheat noodles, Chinese researchers used different degrees of wheat sprouting (bulging, revealing, and sprout lengths of 1/4, 1/2, and 3/4 of the grain length) to prepare the noodles.

The results, presented in Food Science, China, showed that the surface brightness of the whole wheat noodles initially increased and then decreased as the wheat sprouting degree increased. The moisture absorption rate of dry matter peaked when the sprout length was 1/2 of the grain length, while the dry matter loss rate was minimized at the revealing

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stage. The viscosity and adhesion capacity of the noodles were lowest when the sprout length was 1/2 of the grain length, whereas hardness and shear work were highest when the sprout length was 1/4 of the grain length. Breaking strength, tensile strength, elasticity, and sensory scores were all maximized when the sprout length was 1/2 of the grain length. Overall, the eating quality of dried whole wheat noodles prepared from wheat at the revealing stage to a sprout length of 1/2 of the grain length was the best. Additionally, the overall eating quality of noodles made from sprouted whole wheat flour was improved compared to those made from un-sprouted whole wheat flour.

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Shelf life and sensory characteristics of instant noodles In a study published in Food Science & Nutrition, Iranian researchers assessed the shelf life and sensory characteristics of a functional instant noodle preparation designed for use in emergencies as a tactical ration. Instant noodles were chosen for their global acceptability and ease of preparation.

Semolina flour was used as the main ingredient, with soy protein isolate added to increase the protein content. Green tea and beef tallow were incorporated to reduce the likelihood of oxidation. Carboxymethyl cellulose was added to enhance the porosity and water absorption of the dry noodles. Spirulina powder was used as a coating for the final product before

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serving to boost its nutritional value and provide essential vitamins and minerals.

Physical, chemical, and sensory properties were evaluated at multiple time points over a 120-day period to perform an accelerated shelf-life test. This included determining critical moisture content and moisture sorption isotherm curves at 30°C, 45°C, and 55°C. The shelf life of the product was estimated to be 1197.28 days at 30°C and 75% relative humidity in aluminum pouches.

In conclusion, the product is shelf-stable at room temperature and it is recommended for storage and use in disaster conditions such as earthquakes, floods, and wars.

Autumn issue 2024 ˙ 57

Pasta enriched with oat husk In a study appeared in Molecules, Polish researchers evaluated the effect of partially replacing wheat flour with oat husk (at levels of 0, 5, 10, 15, and 20 g/100 g) on the physicochemical properties and sensory acceptance of pasta. Additionally, UPLC-MS/MS analysis was performed to identify phenolic acids and flavonoid compounds, and the cooking properties of the pasta were assessed.

The results indicate that oat husk significantly (p<0.05) increased the ash and fiber contents of the pasta while decreasing the protein and fat contents.

Furthermore, the redness and yellowness of both raw and cooked pasta increased, while lightness decreased as a result of the oat husk enrichment.

Oat husk also led to a decrease in the stretching force of the cooked samples, although cooking loss increased significantly but did not exceed 8%. The incorporation of oat husk in pasta reci-

pes significantly enhanced the content of phenolics and antioxidant activity.

UPLC-MS/MS analysis revealed that the enriched pasta was particularly high in ferulic acid. Products with up to 10 g of husk per 100 g of wheat flour showed good consumer acceptance. However, higher levels of this additive resulted in notably lower assessments, especially regarding pasta texture.

Potential prebiotic effect of inulin-enriched pasta A study published in Foods by researchers from the University of Bari (Italy) investigated the prebiotic potential of a novel functional pasta enriched with 12% (w/w) inulin.

To evaluate this potential, the pasta was subjected to in vitro gastrointestinal digestion followed by simulated gut fermentation, and compared to control pasta (CTRL) that did not contain inulin.

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The incorporation of inulin positively affected some organoleptic traits and the cooking quality of the final product, resulting in an higher overall score than the CTRL (p<0.05). Although the essential amino acid content was similar in both pasta samples, the total protein content was lower in the inulin-enriched pasta due to the polymer substitution for durum wheat flour.

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pasta

The prebiotic potential of chicory inulin was initially assessed in in vitro experiments using seven probiotic strains.

Among these, Lacticaseibacillus paracasei IMPC2.1 was selected for further simulated gut fermentation studies.

The positive prebiotic activity observed with this probiotic strain indicated that the inulin-enriched pasta is a suitable prebiotic source, promoting the growth of the probiotic strain and enhancing short-chain fatty acid (SCFA) production.

This study expands the understanding of inulin›s prebiotic efficacy when incorporated into a complex food matrix.

Enhancement of semolina pasta with carob molasses pulp In a study illustrated in the Czech Journal of Food Sciences, Turkish researchers examined the effect of carob molasses pulp flour (CMP) at concentrations of 5.0, 7.5, and 10.0% on the chemical composition and properties of eggless semolina pasta.

The study assessed aspects such as color, nutritional value, cooking quality, and sensory properties. As expected, the carbohydrate and energy values of CMP-enriched pasta (carbohydrates 73.31-77.40%) were lower than those of the control pasta (82.17%), while dietary fiber content was up to four times higher (8.18-12.60% vs. 3.71%). There was no significant difference in fat content (0.48-0.70%), optimum cooking time (6.56-7.06 minutes), or cooking loss (10.43-12.57%) between CMP-enriched pasta and the non-enriched counterpart

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(P>0.05). All formulations were deemed satisfactory in terms of sensory properties, with a color shift from standard yellow to a darker brown. The results indicated that even the highest tested dosage of CMP (10.0%) could produce pasta with acceptable overall quality.

Autumn issue 2024 ˙ 59

Technological and textural properties of gluten-free quinoa-based pasta Quinoa (Chenopodium quinoa Willd.) is an Andean grain with a perfect nutritional composition that, by diversifying its transformation, becomes an attractive alternative for consumers looking for a high-quality, healthy diet with a source of vegetable proteins.

Peruvian researchers have evaluated the technological and textural properties of quinoa paste in its entirety through the Star-Shaped Composite Central Design (CCD) of 5 process variables: Water Temperature (°C), Water Quality (ml), Mixing

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Time (min), Drying Temperature (°C), and Drying Time (min), with 5 levels each. At the same time, the yield and good cooking quality were studied to optimize the process. In the model of the equation for the cooking time response, a negative and significant influence of drying temperature was shown. On the other hand, for cooking loss, dough gain, a* and b* values, and texture had high values if the drying time was increased. On the contrary, the L-value decreases, which is positively significant. Meanwhile, the

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pasta

swelling index was only significantly positive within the technological properties. In addition, it was found that the optimal conditions for producing quality pasta were 25°C: 1.150 mL: 30 min: 70°C and 80 min, respectively, with a desirability of 0.883. When the pasta was prepared with quinoa, the cooking time was 7 min, the cooking loss was 2.46 g/g, the mass gain was 23.6 g/g, the cooking yield was 7.99%, the swelling index was 2.9%, water absorption was 135%, and protein was 12.71 g and 0.21 Pa in tex-

ture, these results being consistent with cited research. Likewise, the whiteness was 51.97 for the values a* 2.41 and b* 12.45; all this analysis is reflected in the final yield of the process at 78%.

The results published in Heliyon indicated that, by optimizing the conditions in the production of gluten-free quinoa pasta, it is possible to obtain a glutenfree product with high added value, excellent cooking quality, adequate technological properties, texture, and color acceptable to the consumer.

Pasta with dried and powdered leek In a study in Molecules, Polish researchers evaluated how the addition of green leek powder (GL) to semolina influenced the physicochemical, sensory, and cooking characteristics of pasta. The pasta was prepared by partially substituting semolina with 0, 1, 2, 3, 4, and 5 g/100 g of GL. The pasta samples were then assessed for color, cooking properties, sensory features, mechanical properties, total phenolic content (TPC), and antioxidant activity (AA). The results indicated that GL significantly decreased the lightness and increased the yellowness of cooked pasta. The total color difference between the control pasta and the enriched pasta samples ranged from 2.54 to 6.89 for uncooked pasta and from 5.60 to 11.06 for cooked pasta. The addition of GL also resulted in an increase in the optimal cooking time and cooking loss. Moreover, a significant increase in stretching force was observed in cooked pasta. Sensory evaluation revealed that the substitution of semolina with up to

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2 g/100 g of GL did not affect the smell, taste, or color of the pasta. Most importantly, GL-enriched pasta was characterized by higher TPC and higher AA compared to the control samples.

The results recommend the partial replacement of semolina with GL (up to 3 g/100 g) in pasta production.

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Effect of fibre fortification of low FODMAP pasta Irritable bowel syndrome (IBS) is a condition affecting the digestive system and can be triggered by several factors, including diet. To ease symptoms of IBS, a diet low in fermentable oligo-, di-, monosaccharides and polyols (FODMAPs) is often recommended. Pasta, as a staple food in the Western World, is naturally high in FODMAPs. Irish researchers have examined the impact of insoluble and soluble dietary fibre ingredients in low-FODMAPs pasta.

The assessment included physicochemical, sensory, and nutritional quality. Soluble fibre strengthened gluten network,

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which caused a lower cooking loss and a lower release of sugars during in vitro starch digestion. Insoluble fibre interfered with the gluten network development to a higher extent causing a higher sugar release during digestion.

The results presented in the International Journal of Food Sciences and Nutrition revealed that fiber ingredients for the development of pasta with elevated nutritional value and sensory characteristics compared to commercial products on the market. This type of pasta has a high potential of being suitable for IBS patients.

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bread Enhancing bread quality and extending shelf life using dried sourdough In a study published in LWT - Food Science and Technology, Spanish researchers investigated the physicochemical properties, microbiological analysis, antifungal activity, and mycotoxin analysis of bread. Eight breads were prepared, including control Bread (CB), control Bread with calcium propionate (CPB), commercial sourdough breads (CCB), control bread made with oven-dried sourdough (SB), and bread baked with oven-dried sourdough fermented by Pediococcus pentosaceus TI6 (SB-TI6). These breads were contaminated with Aspergillus flavus and Penicillium verrucosum, and their shelf life was monitored over 7 days.

The results indicated that incorporating sourdough powder into bread signifi-

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cantly extends the shelf life and reduces fungal contamination. This reduction resulted in lower levels of mycotoxins, with the use of dry sourdough fermented by P. pentosaceus TI6 leading to the lowest levels of aflatoxins. In the case of SB-TI6, minor levels of aflatoxin B1 (AFB1), B2 (AFB2), and G1(AFG1) were detected, with only 0.003 mg of AFG2/kg of the product. Conversely, CB loaves exhibited the highest mycotoxin contamination levels, reaching values of 330 mg of AFB1/kg.

The findings suggested that incorporating dry sourdough in breadmaking served as a viable alternative to synthetic preservatives, effectively reducing mycotoxin levels and enhancing bread safety and shelf life.

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bread

Role of tailored sourdough fermentation in the flavor of wholegrain-oat bread In Current Research in Food Science, a study presented by Finnish researchers investigated the effects of sourdough made with different consortia of lactic acid bacteria and yeast starters on the texture and flavor of 100% oat bread. Four distinct consortia were used to create four different oat sourdoughs, which were analyzed to assess the key features resulting from the different starter fermentation metabolisms. Sourdoughs were incorporated into the bread at 30% of the dough weight. Bread quality was evaluated through measurements of hardness and volume. The sourdough breads were found to be softer and had a higher specific volume. The sensory profiles of the sourdoughs and breads were assessed

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by a trained panel under sensory laboratory conditions, and the volatile profiles were analyzed using HS-SPME-GC-MS. Most attributes of the sourdoughs were rated with higher intensities compared to the untreated control, especially for sour aroma and flavor attributes. Sourdough breads were rated with higher intensities than the control bread for sour vinegar flavor and total odor intensity, and they also exhibited a richer volatile profile.

The results confirmed that adding sourdough can enhance flavor. Furthermore, the study demonstrated that using different consortia of lactic acid bacteria and yeast strains improves the texture and alters the sensory profile of wholeoat bread.

Autumn issue 2024 ˙ 65

Millet as a functional ingredient in wheat bread In a Tunisian study published in the Journal of Food Measurement and Characterization, boiling, microwave-assisted hydration, and ultrasonication-assisted hydration of millet flour were found to influence its chemical composition, leading to a reduction in total phenolics. The untreated millet flour, which had the highest total phenolic content and antioxidant potential, was selected for the pan bread formulation. LC-ESI-MS analysis of the millet flour revealed that flavonoids, particularly quercetin-3-O-rhamnoside (484 μg/g extract), naringenin (326 μg/g extract), and epicatechin (312 μg/g extract), were the major compounds, representing ~70% of the total measured compounds. Substituting wheat with millet flour affected the dough’s rheological properties and bread characteristics, especially at high-

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er substitution levels. Compared to the control sample, a formulation with 50% millet flour (F5) showed a ~70% decrease in dough extensibility. At the same time, there was a 26% increase in dough tenacity. In terms of bread characteristics, the specific volume decreased by 35%, and there was a notable reduction in springiness by 26%. Although the F5 formulation exhibited a significant reduction in alveoli number, there was no notable decrease in crumb cell density. Despite these changes, the F5 bread maintained acceptability on a 5-point hedonic scale, as indicated by an overall acceptability mean score >3. Interestingly, the total phenolics and antioxidant capacity of the composite bread increased, suggesting that millet is a promising functional substitute for wheat in bakery products.

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bread

Air classification and bioprocessing of durum wheat germ The high dietary fiber and protein content, along with the nutritional quality, make defatted wheat germ (DWG) a valuable cereal by-product. However, its negative impact on food structure limits its use as a food ingredient.

In a study conducted by the University of Rome “La Sapienza” (Italy), DWG was subjected to air classification, which separated it into two fractions with high fiber (HF) and low fiber/high protein (LF) contents. A bioprocessing protocol involving xylanase treatment and fermentation with selected lactic acid bacterial strains was also applied. The results are published in Foods.

The degree of proteolysis was assessed using electrophoretic and chromatographic techniques, revealing differences among the fractions and bioprocessing options.

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Fermentation significantly increased the free amino acids (up to 6 g/kg), with further enhancement when combined with xylanase. When HF was used as an ingredient in bread making, the fiber content of the bread exceeded 3.6 g/100 g, meeting the threshold for a “source of fiber” claim according to Regulation EC No. 1924/2006.

All breads could be labeled as a “source of protein,” as up to 13% of the energy came from proteins. Overall, the bioprocessed ingredients lowered the glycemic index (84 vs. 89) and improved protein digestibility (80% vs. 63%) compared to control breads. Technological and sensory analyses indicated that the enzymatic treatment combined with fermentation not only gave the bread crust a darker and more appealing color but also improved crumb porosity and elasticity.

Autumn issue 2024 ˙ 67

Artichoke by-products in breadsticks The artichoke industry generates substantial waste, with 60-80% of the biomass being discarded, which represents a potential source of valuable compounds. An article published in LWT Food Science and Technology describes a study by researchers from the University of Sassari (Italy), who evaluated the effects of adding different concentrations (3% and 5%) of powders derived from two major artichoke by-products—stems and outer bracts—on the nutritional, bioactive, textural, aromatic, and sensory properties of conventional breadsticks. Compared to the control, all fortified samples exhibited increased levels of dietary fiber, ash, flavonoids, and soluble polyphenols, with higher levels being more pronounced at greater addition levels. Supplementation with

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stem powder resulted in the highest antioxidant capacity, showing increases of +527% and +114% in DPPH and ABTS assays, respectively. Fortification led to reduced moisture and water activity in the breadsticks and enhanced their brittleness, though it did not significantly alter the color of the final product. Sensory evaluation revealed that consumers found the fortified samples to be more bitter, astringent, and herbaceous, yet perceived them as healthier and more sustainable. The volatile profile of the fortified breadsticks was more complex than that of the control, particularly in terms of terpenes, acids, and aldehydes.

In conclusion, fortifying breadsticks with artichoke by-products shows promise for creating functional and sustainable bakery products.

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The benefits of whole spelt flour On Molecules, Slovenian researchers illustrated the substitution of the partial substitution of common white wheat flour for a bread recipe with variously bioprocessed wholegrain spelt.

The addition of 1% and pasteurised 5% “germinated + enzymatic treated” spelt flour to wheat flour significantly improved the specific volume of the bread, but

the highest increase in extractable and bound trans-ferulic acid content, by 320% and 137%, respectively, compared to the control bread. Principal component analysis showed differences between the control bread and enriched breads in terms of their quality, sensory and nutritional properties. Breads with 2.5% and 5% “germinated + fermented” spelt flour had the most acceptable rheological, technological and sensory characteristics, in addition to a substantial improvement in their antioxidant content.

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their texture profile analysis and sensory evaluation were not satisfactory. A higher percentage of added bioprocessed spelt flour darkened the colour of the bread.

Breads with the addition of more than 5% of bioprocessed spelt flour were unacceptable in terms of quality and sensory parameters. The highest extractable and bound individual phenolics were found in breads with 5% “germinated + fermented” spelt flour (GFB5) and 5% pasteurised “germinated + enzymatic treated” spelt flour (GEB5P). A strong positive correlation was determined between trans-ferulic acid and TPC and DPPH radical scavenging activity. The GEB5P bread showed

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Autumn issue 2024 ˙ 69

feedstuff Influence of fermented cottonseed meal on laying hens In a study published in Poultry Science, Australian researchers investigated the effects of replacing soybean meal (SBM) with either cottonseed meal (CSM) or fermented cottonseed meal (FCSM) on the productive performance, egg quality, blood biochemistry parameters, gut bacterial population, and small intestinal morphology of

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laying hens. A total of 648 Hy-Line W36 laying hens aged 40 weeks were randomly assigned to 9 treatments, with 6 replicates per treatment and 12 birds per replicate. The feeding trial lasted 12 weeks. The treatments consisted of a control diet based on corn and SBM, as well as 8 experimental diets in which 7.5%, 15%, 22.5%, and 30% of the SBM

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in the control diet was replaced with either CSM or FCSM. Laying hens fed diets with different levels of FCSM had higher egg production and egg mass than those fed diets containing CSM during weeks 46 to 51 (P<0.05). Diets containing FCSM also significantly improved the feed conversion ratio during weeks 40 to 45 and 46 to 51 (P<0.05). Eggshell strength was significantly greater in birds fed diets containing FCSM compared to those fed other dietary treatments at 51 weeks of age (P<0.05). Hens fed diets containing FCSM had higher calcium levels and lower cholesterol levels in serum than those on other diets (P<0.05). Replacing SBM

with FCSM decreased the egg yolk cholesterol content (P<0.05). Additionally, feeding diets containing different levels of FCSM increased villus height and the villus height to crypt depth ratio in the jejunum (P<0.05). Diets containing FCSM also reduced pH and coliform population in the ileum and ceca and increased lactic acid bacteria count in the crop and ceca (P<0.05).

Overall, the data indicate that including FCSM in the diet of laying hens can positively affect productive performance compared to CSM. Moreover, substituting SBM with FCSM can improve eggshell quality, promote gut health, and reduce egg yolk cholesterol concentration.

Effects of sprouted barley or wheat in the cows diet Hydroponically grown fodder (i.e., sprouted grains) can be an alternative feed source for dairy cows; however, only sprouted barley has been investigated in low-producing cows.

The aim of an American study published in the Journal of Dairy Science was to evaluate the effect of replacing conventional concentrates with sprouted barley or wheat, grown using hydroponics, on milk production, nutrient digestibility, and milk fatty acid profile in high-producing cows. Twenty-four multiparous Holstein cows (3.25±1.33 lactations; 102±23 DIM; 49±4 kg/d of milk) were used in a replicated 3x3 Latin square design with 21day experimental periods. Following a 2-week covariate period, cows were fed one of three experimental diets: a TMR

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(1) without sprouted grains (control), or with (2) 10% sprouted barley, or (3) 10% sprouted wheat on a DM basis. Experimental diets were formulated to be isoenergetic and isonitrogenous with sprouted grains replacing ground corn, soybean meal, canola meal, and dextrose. Sprouted grains were grown using a semi-automatic hydroponic system and harvested after 6 days of growth.

Data and sample collection occurred during the last 3 days of both the covariate and experimental periods.

Wide ranges were observed for the DM percent of sprouted grains (12.1-22.9% for barley and 13.3-25.7% for wheat) and the ratio of sprouted fodder to seed (0.67-1.07 for both barley and wheat). Feeding sprouted grains did

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not modify milk yield or ECM; however, DMI was lower for barley compared to the control. Feed efficiencies were greater for barley than for the control (1.49±0.03 vs. 1.43±0.03 for milk yield/ DMI; 1.85±0.03 vs. 1.73±0.04 for ECM/ DMI). Yields and concentrations of milk components (i.e., fat, true protein, and lactose) were not affected by the treatment. Milk urea N concentrations were higher for wheat compared to the control or barley. Body weight (752±3 vs.

742±3 kg) and BW gains (6.53±2.99 vs.

-9.33±2.91 kg/21 days) were higher for wheat compared to the control. Apparent total-tract digestibility of organic

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matter was greater for wheat relative to barley. Digestibilities of NDF and starch were higher for wheat and the control compared to barley, and CP digestibility was greater for wheat relative to barley and the control. Rumination and physical activity were not affected by the treatment.

Replacing traditional concentrates with sprouted grains grown using hydroponics improved milk production efficiency (barley sprouts) or enhanced body weight gain (wheat sprouts). A life-cycle assessment is needed to determine the net effect of this feeding strategy for the dairy industry.

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Replacement of soybean meal with Hermetia Illucens meal in broilers diets German researchers investigated the effect of partially replacing soybean meal with Hermetia illucens (HI) larvae meal on the liver transcriptome, plasma metabolome, and cecal microbiota in broilers.

The results were published in Poultry Science.

For the study, 72 male one-day-old Cobb 500 broilers were divided into three groups and fed one of three different diets with either 0% (HI0), 7.5% (HI7.5), or 15% (HI15) defatted HI meal for 35 days.

Each group consisted of 6 cages (replicates) with 4 broilers per cage. While body weight (BW) gain, feed intake, and feed ratio did not differ between groups, breast muscle weight, carcass yield, and apparent ileal digestibility (AID) of 5 amino acids were higher in the HI15 group than in the HI0 group (P<0.05). Indicators of alpha-diversity (Chao1 and Observed) in the cecal digesta were higher in the HI15 and HI7.5 groups than in the HI0 group (P<0.05). The abundance of 5 families and 18 genera, all belonging to the Firmicutes phylum, in the cecal digesta differed among groups (P<0.05).

Concentrations of butyric acid, valeric acid, and isobutyric acid in the cecal digesta were lower in the HI15 group compared to the other two groups (P<0.05), whereas concentrations of total and other short-chain fatty acids were not different between groups. Liver transcriptomics revealed a total of 70 and 61 differentially expressed transcripts between the HI15 and HI0 groups, and between

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the HI7.5 and HI0 groups, respectively (P<0.05). Targeted metabolomics identified 138 metabolites, most of which were triglyceride species, differing among the three groups (FDR 0.05). According to this study, dietary inclusion of HI larvae meal has no detrimental impact but increases breast muscle weight and carcass weight in broilers, suggesting that HI larvae meal can be recommended as a sustainable alternative protein source for broilers.

Autumn issue 2024 ˙ 73

Flax and mustard seed inclusion in dairy goats’ diet In a study appeared in Agriculture, Romanian researchers evaluated the impact of incorporating flax seeds or a mixture of flax and mustard seeds into dairy goats’ diets to enhance milk polyunsaturated fatty acids (PUFAs). The addition of mustard seeds also aimed to slow the lipid oxidation process. A three-week feeding trial was conducted with 18 lactating goats, which were randomly assigned to three groups: control (C), FS (replacing 12% of the oil source with flax seeds), and FMS (replacing a quarter of the flax seeds with mustard seeds). Flax seed inclusion improved the quality of milk fat by reducing the concentration of saturated fatty acids (p=0.004) and increasing PUFA

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levels (p=0.001). Both experimental groups lowered the omega-6/omega-3 fatty acid ratio (p<0.001). The FMS group showed a higher total vitamin E concentration (p 0.007). Fat oxidation parameters revealed that after 24 hours of storage at room temperature, the p-anisidine value increased for the FS group compared to the C group, while the FMS group showed no significant difference, suggesting that the combined inclusion of flax and mustard seeds may prolong milk storage time by mitigating secondary oxidation products. This highlights the potential benefits of incorporating the seeds into goats’ diets for improving milk quality and extending its shelf life.

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Covering corn silage with tomato or apple pomace A study published in Fermentation by Turkish researchers explored the impact of covering corn silage with tomato or apple pomace on its fermentability and feed quality.

The in vitro gas production test was conducted using 100 mL syringes, with incubation times at 3, 6, 12, 24, 48, 72, and 96 hours. The results showed that gas production characteristics were significantly influenced by tomato pomace (TP) and apple pomace (AP), both alone and in combination with polyethylene (PE) films, regardless of their presence.

TP and AP exhibited notable effects on NH3-N concentration, aerobic stability, and yeast activity, indicating their potential as eco-friendly alternatives

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to PE films. Specifically, gas production from the immediately soluble fraction (a) of corn silage was significantly affected only when the silage was covered with a combination of AP and PE, compared to the CPE (control polyethylene) group (p<0.001). The strongest correlations were found between DOM-TDDM (r=0.90), DOM-AA (r=0.88), and Ash-TDDM (r=0.86), while the most significant negative correlations were observed between DM-CO2 (r=-0.82), DM-Yeast (r=0.79), and CF-DOM (r=-0.79).

Overall, the use of pomace as a silage cover offers a cost-effective and environmentally friendly alternative to plastic films, helping to address the issue of persistent micro- and nanoplastic pollution.

Autumn issue 2024 ˙ 75

Teff as an alternative crop for farming systems The introduction of alternative or innovative crops into Mediterranean cropping systems offers a promising strategy to mitigate the effects of climate change, which are threatening food and feed security in this region. Due to its wide environmental adaptability and high nutritional value for both humans (grain) and animals (biomass), teff is an excellent candidate as an alternative plant species for cereal and forage farming systems. However, the adoption of a “new” crop requires a thorough understanding of its adaptation to the target environment, as well as detailed information on optimal management practices. Currently, there is limited knowledge regarding the performance of teff under Mediterranean climatic conditions.

A study published in the Journal of Agriculture and Food Research by researchers

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from the University of Tuscia in Viterbo, Italy, evaluated the effects of genotype and mowing time on biomass yield (dry matter, DM) and the proximate composition of teff, including its first regrowth.

Grain yield potential was also assessed.

The study, conducted over two consecutive years in central Italy, involved two separate experiments in adjacent fields to examine both the forage and grain potential of the crop. Six teff genotypes were tested (T6, T7, T8, T11, T13, and T14), with plant height, forage yield, and quality measured at different growth stages: flag leaf fully unrolled, booting, and heading. The regrowth from the first cut, mowed at the booting stage, was also evaluated.

The findings demonstrated teff’s potential as both a forage and grain crop under Mediterranean climatic conditions.

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In terms of total biomass production, teff genotypes yielded between 7 t DM ha⁻¹ and 11 t DM ha⁻¹. For use as a feed source, the optimal harvesting stage was heading (GS: 57), as it maximized both biomass yield and crude protein

(CP) content. Teff accessions T8 and T14 showed the most promise as forage types, yielding 5-6 t DM ha⁻¹ with 150160 g CP kg⁻¹ DM, while T6, T7, and T13 were identified as good grain producers, with yields ranging from 0.8 to 1.2 t ha⁻¹.

Almond hull on broilers diet Researchers from South Korea conducted a study, presented in the Brazilian Journal of Poultry Science, to investigate the impact of a diet supplemented with almond hulls on the growth performance, nutrient utilization, cecum microbiota, noxious gas emissions, and organ weight of broilers.

For 35 days, 540 day-old Ross-308 chicks were divided into three treatment groups, with 10 pens per group and 18 chicks per pen, according to a completely randomized design. Tukey’s test was used to compare differences among the three treatments. The dietary treatments included a basal diet supplemented with 0, 1, and 2% almond hulls.

Broilers supplemented with almond hulls showed improved body weight gain (BWG) during days 1-7 and throughout the overall period (p<0.05), and a tendency for increased BWG during days 22-35 (p<0.10). Additionally, feed intake (FI) tended to increase during days 1-7 and over the entire experiment (p<0.10).

However, the feed conversion ratio (FCR) remained unchanged with almond hull supplementation up to 2% (p>0.05).

Nutrient digestibility for nitrogen and energy tended to improve (p<0.10), while the digestibility of dry matter remained unchanged (p>0.05). The inclusion of

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almond hulls in broiler diets showed a tendency to decrease caecal Salmonella counts (p<0.10). Furthermore, broilers fed a diet supplemented with almond hulls had reduced excreted NH3 emissions (p<0.05). Organ weights in broilers fed a 2% almond hull-supplemented diet were similar to those fed the control diet (p>0.05).

In conclusion, incorporating up to 2% almond hulls into broiler diets can enhance growth performance, improve nutrient digestibility, and reduce both microbial counts and noxious gas emissions, establishing almond hulls as a promising ingredient for broiler feed.

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machinery and equipment Tradition and innovation for Italian excellence The market for pasta production equipment is undergoing a change, with several key trends influencing the industry.

Anselmo Impianti is keeping pace with these developments, committed to providing advanced production lines for pasta to meet consumers’ demand for a high-quality final product.

The lines offer a wide range of solutions, from fully automatic to semi-automatic systems, and cover the production of long pasta, short pasta, and special formats such as nests and lasagna.

Anselmo focuses on the use of new materials and technologies to continuously improve the machinery, creating sys-

Short pasta production line (Anselmo Impianti).

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machinery and equipment

tems suitable for all types of production, from small-scale operations to large industrial pasta manufacturers.

The growing interest in solutions that enhance efficiency and reduce environmental impact has led to the development of systems capable of improving production processes, minimizing waste from the final product’s manufacturing.

In addition to machinery sales, the Group offers an active support service, both remotely and in person. Furthermore, it provides training services prior to the start-up of the plant. To ensure complete customer satisfaction, a qualified technical support team and a specialized spare parts service are available, allowing anyone to make longterm investments in the equipment.

The after-sales service is not only a strength but a driving force for in-

novation and business success. With every interaction, Anselmo demonstrates its commitment to exceeding expectations and guiding customers toward the best possible performance.

Today, the Anselmo Group is even stronger thanks to its collaboration with FEN Impianti, specialized in snack pellet machines, and Omar Impianti, specialized in machines for filled pasta. The union among these companies has enabled the development of increasingly innovative and customized solutions.

Anselmo Group embodies a shared vision, where all industrial entities contribute to offering complete solutions in the sector, continuing to carry forward the tradition and prestige of Made in Italy.

(Anselmo Impianti - Via Fossano 33 12041 Bene Vagienna - CN - Italy - Tel. +39 0172 654755 - www.anselmoitalia.com)

Optical sorters for dry granular products IST 2000 is an Italian company specialized in the design and production of optical sorting machines for wheat, rice, legumes, and, in general, for the sorting and cleaning of any type of dry granular product. Thanks to continuous in-house research and development, these sorters are equipped with the most sophisticated vision technologies and are able to detect and separate any defects or alterations present in the product.

Using high-resolution digital cameras and infrared cameras, the product is inspected for all characteristics: color, size, shape, and surface. The software, based on Artificial Intelligence, allows users to

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create recipes quickly and easily, without the need for specialized technicians.

IST’s optical sorters can recognize and separate, with precision and accuracy, good products from those with any type of alteration or foreign bodies. For example, they can separate shell residues from walnuts, almonds, hazelnuts, and pistachios, or remove vetch, barley, and other impurities from wheat and other grains.

The Infinity Plus color optics sorters are used in both hard and soft wheat mills, and are available in 8 models, ranging from 1 to 8 channels. They guarantee efficiency and productivity for any type of processing, from a few hundred kg/h to 30 t/h.

(IST 2000 - Via Corazza 22 - 44124 Ferrara - Italy - Tel. +39 0532 099536 - www. istsort.com)

A revolution for production 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 mixture of

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flour and water, in order to give it the appearance of a soft and light 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.

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machinery and equipment

- Durability: Built to last, the machines are engineered for long-term 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, it has a proven track record of delivering innovative and reliable solutions to the food industry. The dedicated team of engineers and technicians work closely with clients to develop customized solutions that meet their requirements.

Pinsa Line is a patented line that makes high-hydrated products as hand-made.

The texture of bubbles and alveolation is possible thanks to special tools 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 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, ensuring a perfect product.

- Hygiene: Designed with food safety in mind, the equipment meets the highest industry standards.

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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.

(Alba & Teknoservice - Via delle Industrie 26 - 35010 Villafranca Padovana - PD - Italy - Tel. + 39 049 9070380 - www. albaequipment.it)

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Fresh pasta process lines and machinery In the 1980s, Anzio Storci was the president of the company Parmasei. It was during this time that the first “shuttle” system for tortellini production, designed by the president himself, was developed for both dough and filling. The fully automated system, consisting of 4 process lines with 7 machines each, automatically fed 28 tortellini machines and 28 dough sheeters. This innovative project transformed the fresh pasta market forever. Today, shuttle systems are widespread, but when they were first introduced, they represented cuttingedge, avant-garde innovations.

In addition to solving a long-standing problem, this achievement introduced to the market, which had previously been predominantly manual, the industrial vision of the dry pasta. In this industry,

reliability, quality assurance, and cost benefits had already been established pillars for years.

Significant progress has since been made. The market has evolved, particularly in Italy, where product quality is paired with regional variety and specialties. There are two types of fresh pasta consumers: the “typical” consumer, who seeks the best price/quality ratio, and the enthusiast, who prefers a more gourmet or niche product. Additionally, there are those who enjoy diversifying their culinary experiences by choosing from various regional specialty lines. The industry is growing at a fast pace.

Fava Storci has led the market over the years through important innovations, such as the vacuum sheeter ®, the Beltmix ® static dough system, the use of

Environments of the pasta factory Grandi Pastai (Fava Storci).

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peek netting to prevent product marking during pasteurization, and much more.

These systems have characterized all fresh pasta factories in Italy and abroad.

Today, the range of equipment begins with smaller hourly capacities than in the past, including multi-shape process lines, with capacities ranging from 250 to 2,000 kg/h for laminated pasta, single-sheet cappelletti, and double-sheet ravioli, also with soft fillings.

Fava Storci recently installed three process lines at Grandi Pastai in Correggio (Italy): one line for lasagne, tagliatelle,

and short pasta (800 kg/h), one tortellini line (1,200 kg/h), and one doublesheet ravioli line (1,200 kg/h) with an integrated freezing section. Additionally, two 600 kg/h double-sheet ravioli lines were supplied to Emiliana Gourmet in Sorbolo (Italy), combined with the innovative application of the Beltmix system.

Due to space limitations, the line is also equipped with a spiral pasteurizer and an innovative humidity control system.

(Fava Storci - Via IV Novembre 29 - 44042 Cento - FE - Italy - Tel. +39 051 6843411 www.fava.it)

A new turnkey pasta production line in Burkina Faso Recently, AXOR announced the completion of a new turnkey project in Burkina Faso: the sale of a long-cut pasta line with a capacity of 1,000 kg/h, the result of one of the latest studies on Monotier technology.

The company not only offers the most advanced technology for pasta production in the food industry, but also provides comprehensive services, ranging from design to installation, packaging to testing, and, let us not forget, after-sales support.

With a long-standing and highly skilled team of collaborators and agents, AXOR guarantees excellent timelines and costs, becoming increasingly competitive in the market.

In particular, the recent sale in Burkina Faso gave AXOR the opportunity to highlight the strengths of its pasta produc-

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tion lines and proudly showcase the quality of Made in Italy.

(AXOR - Via Maestra Grande 20 - 44045 Cento - FE - Italy - Tel. +39 051 6842166 www.axor-italia.com)

Long-cut pasta line in Burkina Faso (AXOR).

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The tailor-made solution for the recovery of dry pasta scraps Dry pasta production always generates a certain percentage of discarded product, with the percentage of scraps varying according to the type of finished product. These product wastes can be recovered and reintegrated into the production cycle.

CMB, a company of the Cusinato Group, designs and manufactures scrap recovery systems that convert the discarded product back into raw material. The configuration of these systems is customizable according to the customer’s needs and generally involves three steps: in the first phase, the product is shredded to smaller pieces, then turned into granular product. Subsequently, the re-ground

product is sorted according to the required particle size.

CMB’s pasta crusher plays an important role in crushing dry pasta scraps before grinding. It can be equipped with a pair of rollers or rotating shafts with blades to achieve uniform crushing of the waste product.

Due to its versatility, this machine can be installed within existing plants. It has a production capacity of up to 8,000 kg/ hour and produces pieces as small as 3-4 mm, facilitating the subsequent grinding stage.

(CMB - Via Monte Pelmo 8 - 35018 S. Martino di Lupari - PD - Italy - Tel. +39 0424 780176 - www.cmbsrl.com)

Examples of grinding systems (CMB).

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machinery and equipment

Process control and advanced systems for continuous dosing Continuous dosing is a critical operation in process industries, where precise and consistent addition of additives in liquid or powder form, is essential to maintaining product quality and process efficiency. This technique finds applications across various industries, from food processing, where flavours are added to snacks, cereals, and nuts, to beverages by adding additives in wine, beer, juice, and soft drink, or in animal feed post pellet of enzymes and fats, and for pet food coating of oils and flavours; chemical, fertilizers, and many other sectors, where precise dosing of components is required. The demand for accuracy and repeatability in these processes needs the implementation of sophisticated control systems, capable of managing

complex variables and ensuring consistent product output.

For these reasons, PLP Systems has developed the latest technology tailored to suit the demands of all the above-mentioned aspects, with systems that facilitate the addition of small quantities of both liquids and micro powders, in order to organize production by automatically weighing all powder and/or liquid ingredients in recipes or preparation batches in all food productions, where microdosages of ingredients are required.

Key considerations in continuous dosing To achieve the desired accuracy and repeatability in continuous dosing systems, several factors must be meticulously

Continuous liquid dosage system, complete with pumps and basket filters (PLP Systems).

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planned and executed. The design of the process line, including the Piping and Instrumentation Diagram (PI&D), is crucial and it must be tailored to the specific application, considering the characteristics of the main product and the additive, the required capacity, and any backpressure in the system. For instance, the viscosity and flow characteristics of liquids, such as oils or syrups, must be considered, as per the corrosiveness and reactivity of some additives are critical factors.

The selection of appropriate equipment is another fundamental aspect in continuous dosing systems. Several key factors must be considered: equipment such as pumps, meters, and feeders must be compatible with the materials being processed. This includes ensuring that the equipment can handle the physical and chemical properties of the materials, such as viscosity, temperature, corrosiveness, and reactivity; in addition to compatibility, the durability of the equipment and ease of maintenance are crucial considerations to ensure the efficient and continuous operation of the system.

Advanced control systems play the changing role in managing the continuous dosing process. Proportional-Integral-Derivative (PID) control has been a staple in process industries due to its ability to maintain the desired setpoints by adjusting the process inputs in realtime. However, for more complex applications, especially where multiple variables interact, Model Predictive Control (MPC) offers significant advantages.

MPC uses a model of the process to predict future outcomes and optimize control actions accordingly, enabling more precise control over dosing operations.

Once the project has been developed, it must be integrated with the process line and tested under real operating conditions. This involves tuning and calibration of the control parameters to ensure optimal performance and validating the system’s ability to maintain the desired product quality and process efficiency.

(PLP Systems - Via Provinciale sp 21 303 - 29018 Lugagnano Val d’Arda - PC - Italy - Tel. +39 0523 891629 - www.plp-sy stems.com)

New pellet mill General Dies presents an updated version of its historic pelletizer, the Omega 67. Building on a machine that has been operating successfully for over 45 years, it is the result of 64 years of expertise in the field. With a completely new design, structure, and innovative engineering, the Omega 67 has been enhanced with a range of technical improvements and cutting-edge solutions.

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These features have been tested and refined both in-house and in collaboration with trusted customers. Every aspect has been reevaluated and optimized, including bearings, shafts, pulleys, seals, belts, lubrication systems, and safety mechanisms. Operating speeds, temperatures, forces, and potential errors have all been considered to ensure peak performance under any condition.

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machinery and equipment

Render of our new Omega 67 (General Dies).

One of the key innovations in the Omega 67 is the centralized organization of electrical, air, and lubrication systems, all housed in a protected area to guard against dust and accidental damage.

The machine also features wide, hinged access panels equipped with safety controls, allowing easy access to key maintenance points, making both routine and non-routine maintenance tasks hassle-free.

Additionally, a dual by-pass system has been integrated into the feed duct (standard unless forced feeding is used), allowing discharge either to the ground or inline, depending on the type of pelletizing mix. This results in a machine that is not only more versatile – offering a choice of different die types, from conical to cylindrical, with quick-centering or sectional dies – but also sturdier, quieter, safer, and more efficient.

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The Omega 67 is now easier to use, maintain, and clean than ever before.

It features an optimized cooling system to keep the roller bearings at an ideal, controlled temperature, reducing wear and extending component lifespan. The system also immediately detects abnormal wear or performance issues. Additional features include a roller rotation sensor, automatic roller adjustment, a quick die removal system, a manual or electric winch to facilitate die installation and removal, a slow rotation function, and an inverter for the main motor.

The new pelletizer offers enhanced performance with reduced energy consumption, especially when paired with the company’s advanced automation system.

(General Dies - Via Strà 182 - 37030 Colognola Ai Colli - VR - Italy - Tel. +39 045 7650600 - www.generaldies.com)

Pellet mill Omega 67 at the exhibition “Progetto Fuoco”, Verona, 2024 (General Dies).

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Food processing equipment Since 1986, Sarp family-owned company has been designing and manufacturing customized machinery for the production and processing of food, dedicating all its knowledge and passion to innovation.

Cooling equipment for bread (Sarp).

Here’s what the company recently developed: 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 have the control of the temperature and of the humidity to be always well dried avoiding mold problems. This plant has the advantage to maintain the products in order during the processing path, thanks to the system that allows the divison into

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lines. The low entry, as well as the low exit, allow the operators to manage the products very easily and to be 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 - www.sarp.it)

Spiral cooling unit for pizza (Sarp).

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machinery and equipment

Solutions for pasta and couscous For 50 years, Molitecnica Sud, a leading company of the Gruppo Pellicola, has specialized in the design and construction of plants for the agri-food industry, analyzing the needs of clients worldwide, to offer complete and 100% certified Made in Italy solutions.

In recent years, it has also focused in the design and production of complementary plants for pasta and couscous production lines: storage systems for finished products and by-products made with bolted or monolithic silos in various materials (internally coated

carbon steel, stainless steel, galvanized steel, trevira flexible fabric, and insulated for outdoor placement); dosing and press feeding systems using multiple discharge leveling-distributing machines and dosing augers; milling product control systems using a singlecase plansifter or rotary sifter; systems for grinding dry pasta waste, composed of a pre-shredder and a roller mill or horizontal grinder for collecting scraps, which are shredded and returned to the production line; couscous selection systems, complete and modular, mounted

Dry pasta waste grinding systems (Molitecnica Sud).

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Autumn issue 2024 ˙ 89

on a metal platform transportable by forklift, consisting of a plansifter and pneumatic or mechanical transport system for feeding storage silos.

The company offers a comprehensive package of services, ranging from preliminary analysis to identify customer requirements, to customized design. It

also provides maintenance and technical assistance, both pre- and post-sales, with qualified in-house personnel.

(Molitecnica Sud - Gruppo Pellicola Contrada Torre La Macchia sn - 70022 Altamura - BA - Italy - Tel. +39 080 3101016 - www.molitecnicasud.it - www.gruppopellicola.com)

A new challenge in Central America Since 1964 Cusinato Giovanni has been designing, manufacturing, and installing machinery and systems for storing and handling pasta and other granular products worldwide. With sixty years of experience, driven by continuous re­ search and development, the company exemplifies Made in Italy excellence with

increasingly high-performance and in­

novative machinery and systems.

Cusinato has become synonymous with reliability, quality, and customer sat­ isfaction. From a thorough analysis of needs, they provide optimal solutions in terms of design, execution, and imple­ mentation time, ensuring complete ful­ fillment of initial requirements.

Recently, Cusinato has been engaged in the production of a big-bag storage system for over-dried pasta for a new client in Central America, a multinational company with over 100 years of history, 40,000 employees across 16 Countries, and a focus on projects with significant technological, social, and environmental impacts. This new collaboration has allowed Cusinato to deliver high-quality stand­ards with a customized system designed and manufactured using the latest tech­nology to meet stringent specifications.

Sieving

Big-bag filling station system rendering (Cusinato Giovanni).

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For the sieving of small pasta formats, technical solutions were implemented to prevent contamination between production batches, ensuring all products

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machinery and equipment

destined for the big bags met quality standards.

Double Big Bag Filling Station Designed to ensure production continu­ ity, this station accommodates more than 3,000 kg/h of product for a demanding market. To maintain high quality stand­ards, a high-performance metal detector has been installed for rapid automatic detec­tion of ferrous material.

Additionally, two weighing platforms with thermal printers for customizable labels have been integrated, connecting to the company’s MES system to ensure seamless data transmission.

Traceability and Security The system proprietary software, Storage Evolution 8.0, which provides complete control and real-time information on quantities and for­mats contained in the big bags, ensuring full trace­ability.

Cusinato Giovanni is committed to analyzing needs and developing an initial shared preliminary design, lead­ing to a final layout with extensive cus­ tomization options.

(Cusinato Giovanni Srl - Via Monte Pelmo 8 - 35018 San Martino di Lupari - PD – Italy - Tel. +39 049 9440146 - www. cusinato.com)

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01/03/24 10:58

Autumn issue 2024 ˙ 91

marketing Protein Alternatives Market worth $25.2 billion by 2029 According to the latest market analysis published by MarketsandMarkets agency, the global protein alternatives market is estimated at USD 15.7 billion in 2024; it is projected to grow at a CAGR of 9.9% to reach USD 25.2 billion by 2029.

The protein alternatives market has experienced rapid growth and diversification in recent years, driven by increasing consumer demand for sustainable, health-conscious, and ethically produced food options. Key drivers of this market include rising concerns over the environmental impact of traditional animal agriculture, health benefits associated with plant-based diets, and ethical considerations regarding animal welfare. Major segments within the protein alternatives market include plant-based proteins, insect-based proteins, microbial protein. Companies like Beyond Meat, Impossible Foods, and Oatly have become household names, reflecting the mainstream acceptance and expanding consumer base for these products. Technological advancements and significant investments from both food industry giants and venture capitalists have further accelerated the development and accessibility of innovative protein alternatives.

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MARKET DYNAMICS Increasing Demand for Alternate Protein The increasing global population underscores the necessity for alternative protein sources. Over the past decade, significant efforts have focused on de-

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veloping proteins from non-traditional crops and livestock. This trend is particularly noticeable in Europe and North America, where consumer interest and investment in alternative proteins have surged. The conventional sources of animal protein like pork, beef, and chicken are projected to be insufficient to meet future demands, creating opportunities for the expansion of the insect protein market. In addition to proteins and fats, insects are valued for their rich mineral and vitamin content. Among younger demographics, particularly in sports nutrition, insect proteins, such as cricket flour, are gaining popularity and are being incorporated into various nutritious food products. For instance, startups like Next Step Foods in the UK produce cricket protein bars like “Yuana” available in multiple flavors.

The shift to alternative proteins also promises environmental benefits, notably in reducing greenhouse gas emissions compared to traditional meat production, as highlighted by the World Economic Forum in 2019. Moreover, adopting alternative proteins addresses diet-related health concerns in developing countries and promotes healthier lifestyles in developed regions such as North America and Europe. These areas have already embraced alternative protein sources such as edible insects, plant-based meat, plant protein ingredients, and cultured meat. Industry experts predict significant market growth potential for these products, with cultured and plant-based meat alone expected to see over 40% growth in the coming years.

In 2022, a study funded by the European Regional Development Fund revealed that 22% of UK consumers preferred alternative protein sources over meat, with the younger demographic showing an even higher preference exceeding 25%. These trends underscore the growing market opportunities in the insect protein sector.

Microbial Risk and Allergic Reactions Food allergies are widespread globally and have seen increased prevalence.

While insects offer nutritional benefits, their introduction into food and feed poses potential allergic risks for both animals and humans. Due to the novelty of incorporating insects into diets, understanding and treating these allergies is currently limited, thereby raising concerns for consumers. Risks associ-

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ated with insect consumption include possible contamination by chemicals like heavy metals and microbiological agents. Moreover, certain insects can elicit allergic reactions through ingestion, inhalation, direct contact, stings, and bites. Cross-reactivity with allergens from related foods such as crustaceans and environmental allergens like dust mites further complicates the allergy landscape associated with insect consumption.

Research from the University of Nottingham’s School of Biosciences and Department of Nutritional Sciences highlights that in North-eastern Thailand’s Isan region, approximately 7.4% of individuals reported adverse reactions to edible insects, with 14.7% experiencing multiple reactions. Notably, 46.2% of those affected had pre-existing food allergies exacerbated by insect consumption.

Gastrointestinal symptoms such as diarrhea and vomiting were commonly reported. This underscores the significant allergy-related challenges facing insect protein adoption, particularly in Western cultures.

Changes in consumer lifestyles The global population’s expansion is placing heightened strain on limited resources, with escalating energy prices and raw material expenses impacting food costs, particularly affecting lowerincome demographics. Additionally, the strain on food resources is being intensified by water scarcity, notably prevalent across Africa and Northern Asia. Within the Asia Pacific region, there exists a cost advan-

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tage in terms of both production and processing, fostering high demand and offering favorable conditions for dairy alternative suppliers and manufacturers to target this market.

As lifestyles evolve rapidly, there’s a noticeable shift towards more nutritious and health-conscious food options.

The distinction between fast food and junk food is anticipated to grow, with consumers increasingly seeking quick yet wholesome alternatives. Recognizing naturally rich nutritional products presents a significant opportunity for suppliers and manufacturers to meet evolving consumer preferences.

Furthermore, the rise in disposable incomes is driving demand for convenient, healthy, and highly nutritious products across Asia Pacific nations. Emerging economies within the region present substantial opportunities for growth within the protein alternatives market.

Replicating meat and dairy textures challenges due to consumer expectations Developing plant-based proteins that convincingly replicate the taste, texture, and mouthfeel of traditional meat and dairy products is a multifaceted challenge in the protein alternatives market. Meat and dairy products are deeply ingrained in culinary cultures worldwide, and consumers have wellestablished expectations regarding their sensory experiences. Mimicking the savory umami flavor, juicy texture, and tender bite of meat, for example, requires intricate formulation of plant proteins and other ingredients. Achiev-

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ing a similar experience to dairy products like cheese or yogurt involves not just replicating taste but also mimicking the creamy texture and richness that dairy fats impart.

Texture plays a crucial role in consumer acceptance of plant-based alternatives. The fibrous structure of meat or the smooth consistency of dairy products is often difficult to replicate with plant-derived ingredients alone. Innovations in food science have led to the development of techniques such as extrusion, fermentation, and blending of proteins to enhance texture and mouthfeel. However, balancing these efforts with clean label requirements and natural ingredient preferences adds another layer of complexity.

Moreover, ensuring that these products remain stable during cooking or processing without compromising taste or texture is a continuous challenge that requires ongoing research and development.

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Protein Alternatives Market Ecosystem Prominent companies in this market include well-established, financially stable manufacturers of protein alternatives. These companies have been operating in the market for several years and possess a diversified product portfolio, state-of-the-art technologies, and strong global sales and marketing networks. Prominent companies in this market include ADM (US), Cargill Incorporated (US), International Flavors & Fragrances Inc. (US), Roquette Frères (France), Ingredion (US), Wilmar International Ltd. (Singapore).

Based on nature, the organic sub segment is estimated to grow at the fastest CAGR Consumers are increasingly turning towards plant-based and organic protein sources as they become more health-

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conscious and environmentally aware.

This shift is driven by concerns over animal welfare, sustainability, and the desire for cleaner, healthier eating options. Organic protein alternatives, such as plant-based meats, dairy substitutes, and protein-rich grains like quinoa and lentils, are gaining popularity due to their perceived health benefits and minimal environmental impact.

Companies in this sector are innovating rapidly to meet rising demand, offering a diverse range of products that cater to various dietary preferences and nutritional needs. As a result, the protein alternatives market is not only expanding in size but also evolving in terms of product offerings and market reach.

Moreover, the growth in the protein alternatives market is bolstered by changing consumer behaviors and preferences towards more sustainable lifestyles. As awareness of climate change and resource depletion increases, consumers are seeking out products that align with their values of sustainability and ethical sourcing.

Protein alternatives not only offer a viable substitute to traditional animalbased proteins but also often boast certifications that ensure they are produced using environmentally friendly practices. This growing market trend is attracting investment from both established food companies and startups alike, driving further innovation and market expansion. Overall, the organic nature of the protein alternatives market reflects a broader societal shift towards healthier, more sustainable food choices, shaping the future landscape of the food industry.

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The feed application in the protein alternatives market is forecasted to register the most significant CAGR The demand for protein alternatives in animal feed is steadily increasing, reflecting the rising consumption of various products in developed countries.

North America and Asia Pacific are key players in both livestock production and feed consumption. While plantbased sources have been utilized in the food industry for some time, they have typically been processed and used in a relatively basic protein form. However, there is a noticeable trend towards the development of higher-quality proteinbased feeds, such as isolates, indicating an improvement in feed quality. Insect proteins, increasingly favored in poultry and aquaculture feeds, and microbial proteins, widely integrated into compound premixes to enhance nutritional profiles, are gaining traction. This shift towards alternative protein sources in feed applications is driven by mounting concerns about sustainable agricultural practices aimed at reducing the environmental impact of future food production.

In March 2022, Global Bugs’ (Thailand) successful partnership with Smart Vet Group (Thailand) highlighted a strategic move towards meeting the rising market demand for alternative protein sources in pet food. By focusing on formulating and producing pet foods and supplements containing whole roasted crickets and cricket powder, they are tapping into a growing trend where consumers are increasingly seeking sustainable and nutritious options for their pets.

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This collaboration not only underscores the potential of insect-based proteins in the pet food industry but also demonstrates a commitment to innovation and meeting evolving consumer preferences.

The Asia Pacific region will experience the most rapid growth The protein alternatives market in the Asia Pacific region is witnessing rapid expansion, driven by heightened consumer awareness of health benefits, immunity enhancement, and environmental sustainability. This shift towards protein sources beyond traditional animal products underscores a growing recognition of the health advantages associated with plant-centric

diets, including lower risks of chronic illnesses and bolstered immune systems. Concurrently, rising concerns over environmental sustainability, such as the impact of animal agriculture on carbon emissions and land use, are prompting consumers to adopt plantbased alternatives. This evolving trend is bolstered by advanced food technologies that offer a diverse array of plant-based protein products tailored to meet the region’s diverse culinary preferences. Consequently, the Asia Pacific region is emerging as a significant force in shaping the global protein alternatives market, poised for sustained growth and continuous innovation in the foreseeable future. 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

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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 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

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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

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 ex-

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 highyielding 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.

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pand 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

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Autumn issue 2024 ˙ 99

Frozen Foods Market worth $363.7 billion by 2028 According the latest market analysis published by MarketsandMarkets agency, the frozen foods market is estimated at USD 284.2 billion in 2023 and is projected to reach USD 363.7 billion by 2028, at a CAGR of 5.1% from 2023 to 2028. The primary key factor contributing to the growing demand for frozen foods is convenience.

In today’s fast-paced world, consumers are constantly seeking time-saving solutions that fit their busy lifestyles.

Frozen foods offer a hassle-free way to put meals on the table without the lengthy preparation associated with fresh ingredients. This convenience factor resonates with a wide spectrum of consumers, from working professionals and busy families to students and seniors. Frozen foods provide a quick and efficient means of meal preparation, allowing individuals to enjoy a wide vari-

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ety of options without sacrificing taste or nutritional value. The ease of storage and longer shelf life compared to fresh foods further enhances their appeal. As a result, the convenience factor remains the driving force behind the sustained and growing demand for frozen foods in the market.

MARKET DYNAMICS Packaged Food & Beverage Drives Growth in the Frozen Foods Market The rapid growth in the packaged food and beverage industry is significantly fueling the expansion of the frozen foods market. This synergy can be attributed to several key factors. Firstly, the packaged food and X beverage sector is experiencing increasing demand due to

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changing consumer lifestyles and preferences. Convenience, portability, and longer shelf life are all characteristics that appeal to today’s busy consumers.

Frozen foods align seamlessly with these trends, providing convenient, ready-toeat or easy-to-prepare meal options.

They offer a practical solution for individuals and families seeking quick, hassle-free dining choices in the packaged food realm.

Furthermore, the packaged food industry’s robust distribution networks and marketing strategies make it easier for frozen food products to reach a broader consumer base. This collaborative growth strengthens both sectors, as they cater to evolving consumer needs for convenience and variety in their food choices.

Rising Preference for Fresh and Natural Food Products The escalating preference for fresh and natural food products is exerting a constraining effect on the growth of the frozen foods market. Consumers today are increasingly health-conscious and inclined towards choices perceived as less processed and more wholesome. This shift in preference is driven by the desire for higher nutritional value and fewer additives in their diets.

As a result, the frozen foods market faces the challenge of convincing healthconscious consumers that their products offer comparable nutritional benefits to fresh alternatives. Additionally, the perception that fresh foods are inherently healthier can deter potential consumers from exploring frozen options.

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Moreover, the rising trend of farm-to-table and locally sourced produce further reinforces the preference for fresh foods, as consumers seek to connect with the source of their food and support local agriculture.

Opportunities: Rising disposable incomes in emerging economies The expanding trade of processed foods presents a significant opportunity within the frozen foods market. As global trade networks continue to grow, the frozen foods industry stands to benefit in several ways. Firstly, increased international trade facilitates the exchange of a wide variety of processed foods, including frozen options. This enables consumers to access a diverse range of products from around the world, expanding their culinary horizons. Secondly, globalization supports the import and export of frozen food ingredients, allowing for cost-effective sourcing of raw materials.

This can lead to more competitive pricing and increased profitability for frozen food manufacturers. Moreover, international trade encourages innovation and the development of new frozen food products to meet the tastes and preferences of different regions. This diversity in offerings can attract a broader consumer base and drive market growth.

The raw material segment is estimated to hold the largest market share Raw frozen food is poised to dominate the frozen food market due to its versatility and appeal to a wide range of consumers. This category encompasses

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an array of products, including fruits, vegetables, seafood, and meats, offering consumers the flexibility to create diverse and customized meals. Raw frozen foods retain their inherent nutritional value and flavor, often outperforming their cooked or processed counterparts.

Furthermore, they cater to various dietary preferences, such as vegan, paleo, and gluten-free diets, making them inclusive and adaptable. In an era where health consciousness and convenience intersect, raw frozen foods align perfectly, allowing consumers to prepare fresh, wholesome meals with minimal effort. This appeal is driving their popularity, ensuring that raw frozen food remains the largest share of the frozen food market.

evolving preferences and needs of today’s consumers.

The online segment is projected to experience the highest growth The online distribution channel is poised to experience the fastest growth in the frozen food market due to a confluence of factors. Firstly, the digital transformation of the retail landscape has seen an exponential increase in e-commerce and online grocery shopping, driven by changing consumer preferences and convenience. This shift has been further accelerated by the COVID-19 pandemic, which prompted many consumers to

The retail segment is anticipated to witness the highest growth The COVID-19 pandemic has accelerated the trend of consumers stocking up on frozen essentials due to their longer shelf life, providing a boost to the retail frozen food segment. Additionally, as consumers become more health-conscious, frozen foods are evolving to offer a wider range of healthier options, including organic and low-calorie choices, further appealing to a health-focused demographic.

Furthermore, retail channels provide a convenient and accessible distribution network, making it easier for consumers to purchase frozen foods. With the ongoing expansion of e-commerce and online grocery shopping, retail frozen foods are well-positioned to capture a significant share of the market as they cater to the

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turn to online platforms for their shopping needs, including frozen foods.

Secondly, online channels offer a wider variety and selection of frozen food products compared to brick-and- mortar stores, catering to diverse dietary preferences, including vegan, gluten-free, and organic options. This variety attracts a broader customer base, appealing to health-conscious and adventurous consumers.

Moreover, the ease of doorstep delivery and the ability to compare prices and products online makes it an attractive option for time-pressed consumers. As technology continues to advance and online platforms become more user-friendly,

the online distribution channel is primed for rapid growth in the frozen food market, providing unparalleled convenience and accessibility for consumers.

Frozen Foods Market Trends Health and Wellness: Consumers are increasingly seeking healthier frozen food options, including those with organic ingredients, fewer additives, and lower sodium content. There’s a growing demand for frozen fruits, vegetables, and lean protein options as people become more health-conscious.

Plant-Based Alternatives: With the rise in vegetarianism, veganism, and flexitarian diets, there’s a surge in demand for plant-based frozen foods. This includes plant-based meat substitutes, dairy-free ice creams, and vegetable-based frozen meals, catering to the needs of diverse dietary preferences.

Convenience and Time-Saving: Busy lifestyles and hectic schedules have fueled the demand for convenient meal solutions. Frozen foods offer quick and easy meal options without compromising on taste or nutrition. Single-serve frozen meals, microwaveable snacks, and pre-cut frozen produce are gaining popularity among consumers seeking hassle-free meal solutions.

Premiumization: Consumers are willing to pay more for higher-quality frozen food products. Brands are focusing on premium ingredients, innovative packaging, and gourmet flavors to differentiate themselves in the market. Premium

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frozen pizzas, artisanal ice creams, and specialty frozen appetizers are witnessing increased demand among discerning consumers.

Ethnic and Global Flavors: There’s a growing interest in ethnic and global cuisines, driving the demand for frozen foods featuring authentic flavors from around the world. Frozen ethnic meals, such as Indian curries, Asian stir-fries, and Mediterranean dishes, are becoming increasingly popular as consumers seek diverse culinary experiences at home.

Sustainability: Environmental concerns are influencing consumer purchasing decisions, prompting companies to adopt more sustainable practices in packaging and sourcing. Eco-friendly packaging materials, recyclable packaging, and responsibly sourced ingredients are becoming important considerations for environmentally conscious consumers.

Online Retailing: The rise of e-commerce has transformed the frozen foods market, making it more accessible to consumers through online grocery platforms and meal delivery services. Brands are investing in e-commerce strategies, including direct-to-consumer sales and partnerships with online retailers, to reach a wider audience and offer greater convenience to consumers.

Europe Holds the Largest Share of the Frozen Foods Market Europe is a major hub for frozen vegetable consumption, driven by busy lifestyles and a growing demand for afford-

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able, nutritious, and convenient food options. Rising incomes and changing dietary preferences are propelling this market, with consumers shifting towards plant-based diets. Key opportunities for vegetable suppliers are found in countries like Germany, France, Belgium, Italy, and the Netherlands. Public awareness of the superior nutritional value of frozen vegetables over fresh and refrigerated ones is boosting demand, especially among younger generations.

According to the European Ministry of Foreign affairs, in 2021, Europe imported €3 billion worth of frozen vegetables, totaling 2.8 million tonnes, with 91% coming from within Europe and only 9% from developing nations. Europe’s status as a major global frozen vegetable producer drives this predominantly internal trade.

Germany, with a 20% market share, leads European imports, followed by France (18%) and Belgium (14%). These countries, particularly Germany and France, are crucial focus markets. Belgium, while a major producer and exporter, sources certain vegetable varieties from other nations. Italy, the Netherlands, Spain, and Sweden also rank among the top European markets.

Germany, ranked as the world’s thirdlargest frozen vegetable importer (after the United States and Japan), holds the top spot in Europe. In 2021, 90% of Germany’s frozen vegetable imports came from fellow European nations, with 10% originating from developing countries.

This robust import activity within Europe contributes significantly to the growth of the European frozen foods market.

Contract catering, in which an external organization outsources cater-

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ing services to a specialized company through a contractual arrangement, is becoming increasingly popular among businesses, public authorities, childcare centers, educational institutions, healthcare facilities, and correctional facilities in Europe. According to Food Service Europe, the contract catering industry boasts an annual turnover exceeding USD 26.59 billion, with substantial growth potential since, on average, only 35% of European firms or collective organizations providing social food services have contracts with catering companies.

The growing trend of dining outside the home is driving the expansion of contract catering to encompass a broader range of venues and events than ever before.

This includes services at sporting events, museums, train stations, airports, and more. These organizations often rely on

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their contracted caterers not only to provide food but also to establish a unique style, atmosphere, and image for their customers.

This trend in contract catering is anticipated to have a positive impact on the European frozen foods market. With more venues and events seeking catering services, there is an increased demand for a diverse range of food options, including frozen foods. Contract caterers opt for frozen food solutions to efficiently meet this demand, as frozen foods offer convenience, longer shelf life, and the ability to cater to a wide range of tastes and preferences. As a result, the European frozen foods market stands to benefit from the growth of the contract catering sector as it continues to expand its reach and services. www.marketsandmarkets.com

news 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 plantbased 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.

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Exciting Product Launches Captivating Consumer Attention 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 engaging 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,

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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.

Innovative Culinary Solutions Redefining Taste Experiences 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 consumers.

Such innovations cater to evolving consumer preferences, including dietary restrictions, health-conscious choices, and the demand for diverse flavor profiles.

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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 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 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 understanding the preferences and expectations of consumers, companies can continue to drive growth and meet the evolving demands of the market. www.alliedmarketresearch.com

Autumn issue 2024 ˙ 107

Beyond expectations for ProPak Asia The June edition of ProPak Asia in Bangkok exceeded expectations, with more than 68,218 participants from 83 Countries and more than 2,000 exhibitors from 42 nations. The event recorded a significant value in business deals (5 billion baht, an 11% increase compared to 2023), showcasing the latest innovations in smart and sustainable technologies for the food and beverage industry, agriculture, personal care, cosmetics, pharmaceuticals, manufacturing, FMCG, processing, and packaging sectors in this region.

Key trends emerging in Thailand included smart factory systems, automated production and machinery, robotics

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and artificial intelligence, and sustainable, eco-friendly innovations in machinery, raw materials, and packaging.

These evolutions improve product safety standards, detect contaminants, use resources efficiently, control and reduce production and energy costs, enhance human-machine collaboration, and promote the use of biodegradable materials in both production processes and packaging.

The event featured 14 international pavilions supported by 12 Countries, specifically Australia, France, Switzerland, Italy, North America, Germany, China, Japan, Korea, Singapore, Malaysia, and Taiwan (ROC).

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The next edition will be held from June 11 to 14, 2025, once again at the BITEC Exhibition Center in Bangkok. In addition to the expo, it will offer a program of conferences and seminars, along with the debut

of ASEAN Paper Bangkok, a show dedicated to the paper industry in the Southeast Asian region, which aims to cover all aspects of the packaging industry. www.propakasia.com

Informa and Ipack-Ima forge strategic alliance 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 crossselling 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 rec-

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ognised 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 internationalisation 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

Autumn issue 2024 ˙ 109

International events in Italy

The Chiriotti Editori Publishing house takes part at the red coloured events, where you can find our magazines free of charge 20-21 November 2024 - In-Vitality - Functional ingredients and food show - Milan - www.in-vitality.it 28-30 November 2024 - International livestock show - Agro-Livestock Show - Cremona - www. fierezootecnichecr.it 15-16 January 2025 - MarcabyBolognaFiere - Private label trade show and conference - Bologna - www. marca.bolognafiere.it 18-22 January 2025 - Sigep - Ice cream, pastry, bakery, and coffee show - Rimini - www.sigep.it 5-7 May 2025 - Zoomark - Pet industry show Bologna - www.zoomark.it 5-8 May 2025 - TuttoFood - Food show - Milan - www. tuttofood.it 13-15 May 2025 - SPS Italia - Automation show Parma - www.spsitalia.it

27-30 May 2025 - Ipack-Ima - Packaging and pasta industry show - Milan - www.ipackima.com 17-21 October 2025 - Host - Professional hospitality show - Milan - host.fieramilano.it 28-29 October 2025 - CibusTec Forum - Food industry forum - Parma - www.cibustec.it 28-31 January 2026 - Fieragricola - Agriculture show - Verona - www.fieragricola.it 11-12 February 2026 - Solids - Bulk solids technologies show - Parma - www.solids-parma.de 27-30 October 2026 - CibusTec - Food industry show Parma - www.cibustec.it 4-7 May 2027 - Cibus - Food show - Parma - www. cibus.it

Worldwide events 3-6 November 2024 - Pack Expo - Packaging show Chicago (USA) - www.packexpointernational.com 4-7 November 2024 - All4Pack - Packaging show Paris (France) - www.all4pack.com 5-7 November 2024 - Gulfood Manufacturing - Food industry show - Dubai (UAE) - www. gulfoodmanufacturing.com 6-7 November 2024 - JTIC - Technical days for the grain industry - La Rochelle (France) - www.jtic.eu 12-14 November 2024 - SPS - Automation show Nuremberg (Germany) - www.sps-show.com 18-20 November 2024 - Swop - Processing and packaging show - Shanghai (China) - www.swoponline.com 3-5 December 2024 - Pacprocess MEA - Processing and packaging show - Cairo (Egypt) - www. pacprocess-mea.com 2-5 February 2025 - ProSweets - ISM Cologne Confectionery industry show - Cologne (Germany) - www.prosweets.com 4-6 March 2025 - CFIA - Food industry show - Rennes (France) - www.cfiaexpo.com 13-15 April 2025 - Saudifood Manufacturing - Food industry show - Riyadh (Saudi Arabia) - www. saudifoodmanufacturing.com 24-26 April 2025 - Foteg - Food and beverage industry show - Istanbul (Turkey) - www.fotegistanbul.com 18-22 May 2025 - Iba - Bakery show - Düsseldorf (Germany) - www.iba.de/en

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11-14 June 2025 - Propak Asia - Packaging show Bangkok (Thailand) - www.propakasia.com 24-26 June 2025 - Propak China - Packaging show Shanghai (China) - www.propakchina.com/en 24-27 June 2025 - Fispal Tecnologia - Food and packaging industry show - São Paulo (Brazil) - www. fispaltecnologia.com.br 14-17 September 2025 - IBIE Baking Expo - Bakery products show - Las Vegas (USA) - www.bakingexpo. com 23-25 September 2025 - Powtech - Bulk solids technologies show - Nuremberg (Germany) - www. powtech.de 29 September - 1 October 2025 - Pack Expo Las Vegas - Packaging show - Las Vegas (USA) - www. packexpolasvegas.com 4-8 October 2025 - Anuga - Food show - Cologne (Germany) - www.anuga.com 28-30 October 2025 - Eats - Food industry show - Chicago (USA) - www.theeatsshow. us.messefrankfurt.com/us/en.html 4-7 November 2025 - AndinaPack - Processing and packaging show - Bogotá (Colombia) - https:// andinapack.com 10-12 March 2026 - Victam Asia - Animal nutrition and health show - Bangkok (Thailand) - www. victamasia.com 23-26 March 2026 - Alimentaria - Food show Barcelona (Spain) - www.alimentaria.com

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COLOMBO PIETRO DI A. COLOMBO & C SNC Via Marco D’ Oggiono 21 - C.P. 63 64 23848 - OGGIONO LC - ITALY +39 0341 576251 info@colombopietro.it www.colombopietro.it

flour, feed, rice mills handling and storage sub supplying screws, worms ancillary equipment

CONCETTI GROUP S S 75 C.U. Km 4,190 - Fraz. Ospedalicchio 06083 - BASTIA UMBRA PG - ITALY +39 075 801561 salesitaly@concetti.com www.concetti.com

packaging and bottlingh handling and storage packaging equipment sacks filling machines depalletizers palletizers palletizing robots stitching

CPS SRL Via Montecassino 47 - Località Larghe 40050 - FUNO DI ARGELATO BO - ITALY +39 051 6647979 info@cpscucitrici.it www.cpscucitrici.it

stitching sacks filling machines

CUSINATO GIOVANNI SRL Via Monte Pelmo 8 35018 - SAN MARTINO DI LUPARI PD - ITALY +39 049 9440146 info@cusinato.com www.cusinato.com

pasta machines material handling and storage silos bucket elevators sieves sifters pipes, pipings crews, worms conveyor belts silos hoppers vibrators

D.V. SRL DEPURATION VEHICULER Via E. Ellero 9 33080 - CUSANO DI ZOPPOLA PN - ITALY +39 0434 574192 info@dvsrl.com www.dvsrl.com

probes

DEFINO & GIANCASPRO SRL Via Archimede 27/33 - Zona Pip 70024 - GRAVINA IN PUGLIA BA - ITALY +39 080 3266196 info@defino-giancaspro.com www.defino-giancaspro.com

pipes, piping ancillary equipment cereal milling equipment

DELLAVALLE SRL Via Per Suno 2 28040 - MEZZOMERICO NO - ITALY +39 0321 97097 dellavalle@cerealmachinery.it www.cerealmachinery.it

rice milling aspirators, suction units, exhaust units dust collectors, cyclones scourers bucket elevators plansifter bleachers graders, sorters

DOLZAN IMPIANTI SRL Via Roma 260 35015 - GALLIERA VENETA PD - ITALY +39 049 5969375 dolzan@dolzan.com www.dolzan.com

packaging equipment vffs vertical form fill seal machines vacuum packaging machines filling closing machines

Ancillary

silos

Packaging

CIMAS SRL Via Val di Rocco 42 06134 - PONTE FELCINO PG - ITALY +39 075 5918339 commerciale.cimas@cimasitalia.it www.cimasitalia.it

Feeds

conditioners

Pasta

CHIARINI E FERRARI IMPIANTI TECN. SRL Via 1 Maggio 8 40011 - ANZOLA DELL’EMILIA BO - ITALY +39 051 734270 info@chiarinieferrari.it www.chiarinieferrari.it

Mills

Name Street City Tel. E-mail web Name Street City Tel. E-mail web Name Street City Tel. E-mail web Name Street City Tel. E-mail web Name Street City Tel. E-mail web Name Street City Tel. E-mail web Name Street City Tel. E-mail web Name Street City Tel. E-mail web Name Street City Tel. E-mail web Name Street City Tel. E-mail web Name Street City Tel. E-mail web Name Street City Tel. E-mail web Name Street City Tel. E-mail web

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FAVA SPA Via IV Novembre 29 44042 - CENTO FE - ITALY +39 051 6843411 info@fava.it www.fava.it

pasta machines pasta presses pasta driers emulsifiers

FRAGOLA F.LLI SPA Via Del Caminaccio 2 06088 - SANTA MARIA ANGELI PG - ITALY +39 075 805291 commerciale@fragolaspa.com www.fragolaspa.com

feed equipment silos crumblers pellet mills

GENERAL DIES SRL Via Strà 182 37030 - COLOGNOLA AI COLLI VR - ITALY +39 045 7650600 info@generaldies.com www.generaldies.com

feed equipment

GRANAIR Area industriale di Larisa - PO Box 3049 41500 - LARISA - GREECE +30 2410 541641 info@grainar.com www.grainar.com

yeast, leavens

GRESPAN IMPIANTI TECNOLOGICI SRL Via Roma 144 31020 - CASTRETTE DI VILLORBA TV - ITALY +39 0422 608848 info@grespan.it www.grespan.it

feed equipment silos

GRUPPO PELLICOLA - MOLITECNICA SUD SNC Cda Torre La Macchia 70022 - ALTAMURA BA - ITALY +39 080 3101016 info@molitecnicasud.it www.gruppopellicola.com

cereal milling equipment

IGUS SRL Viale delle Rovedine 4 23899 - ROBBIATE LC - ITALY +39 039 59061 igusitalia@igus.it www.igus.it

ancillary equipmentholdersductschains

IMAGIN SOLUTIONS SRL Via Dante Alighieri 25 24030 - MEDOLAGO BG - ITALY +39 035 902103 info@bonfanti.eu www.bonfanti.eu

driers

IMMAC SRL Via Strada Nuova 25 27050 - CODEVILLA PV - ITALY +39 0383 373044 info@immacsrl.com www.immacsrl.com

cereal milling equipment roller mills plansifter material handling and storage aspirators, suction units, exhaust units

IST 2000 SRL Via Corazza 22 44124 - FERRARA FE - ITALY +39 053 2099536 info@istsort.com www.istsort.com

graders, sorters

ITALPACK SRL Via Costa 106 47822 - SANTARCANGELO DI ROMAGNA RN - ITALY +39 0541 625157 italpack@italpack.net www.italpack.net

feeders, proportioners, dosers filling closing machines vffs vertical form fill seal machines sacks filling machines packaging equipment shrink tunnels

Ancillary

graders, sorterspackaging

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Packaging

ELICA ASM SRL Via della Tecnica 3/2 40050 - ARGELATO BO - ITALY +39 051 6630419 info@elica-asm.com www.elica-asm.com

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Feeds

automation and controls switch boards

Pasta

ELETTRONICA ZAMBELLI SRL Via Amendola 8 47039 - SAVIGNANO SUL RUBICONE FC - ITALY +39 0541 941104 zambelli@zambellionline.com www.zambellionline.com

Mills

Name Street City Tel. E-mail web Name Street City Tel. E-mail web Name Street City Tel. E-mail web Name Street City Tel. E-mail web Name Street City Tel. E-mail web Name Street City Tel. E-mail web Name Street City Tel. E-mail web Name Street City Tel. E-mail web Name Street City Tel. E-mail web Name Street City Tel. E-mail web Name Street City Tel. E-mail web Name Street City Tel. E-mail web Name Street City Tel. E-mail web

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LANDUCCI SRL Via Landucci 1 51100 - PISTOIA PT - ITALY +39 0573 532546 landucci@landucci.it www.landucci.it

pasta machines dies cutting machines washing machines

MAGNETICA TORRI SNC Via Giovanni XXIII 10 25086 - REZZATO BS - ITALY +39 030 2594184 info@magneticatorri.it www.magneticatorri.it

ancillary equipment

MARANI SNC Frazione Casalfoschino 16/BIS 43018 - SISSA TRECASALI PR - ITALY +39 0521 877223 info@marani.it www.marani.it

cereal milling equipment assistance, maintenance

MILLBO SRL Via Bellaria s.N. 28069 - TRECATE NO - ITALY +39 0321 795911 info@millbo.it https://millbo.com/

ingredients and additives enzymes flavours bakery mixes maltfunctional ingredients

MIX SRL Via Volturno 119/a 41032 - CAVEZZO MO - ITALY 0535 46577 info@mixitaly.com www.mixitaly.com

ancillary equipment feed mixers filters granulators nozzles level indicators granulating machines

MULMIX SRL Via Palladio 7, Marsango 35010 - CAMPO SAN MARTINO PD - ITALY +39 049 9638211 mulmix@mulmix.it www.mulmix.it

feed equipment silos driers hammer mills

NEWPHARM SRL Via Tremarende 24/B 35010 - SANTA GIUSTINA IN COLLE PD - ITALY +39 049 9302876 info@newpharm.it www.newpharm.it

disinfestation

NICCOLAI TRAFILE SRL Via Cardarelli 19 - Z I Sant’Agostino 51100 - PISTOIA PT - ITALY +39 0573 92731 niccolai@niccolaitrafile.it www.niccolai.com

pasta machines dies washing machines dough sheeter cutting machines

NORD MOTORIDUTTORI SRL Via Newton 22 40017 - SAN GIOVANNI IN PERSICETO BO - ITALY +39 051 6870711 info@nord-it.com www.nord.com

variable-speed drives, reducers

NTE Process SRL Via Milano 14/N 20064 - GORGONZOLA MI - ITALY +39 02 9516875 info@nte-process.com www.nte-process.com

pilot plantslevel indicators

OBR BULGARELLI SRL Via Parri 3 42045 - LUZZARA RE - ITALY +39 0522 976972 obr@obr.it www.obr.it

ancillary equipment cereal milling equipment feed equipment

Ancillary

automation and controls

Packaging

KONICA MINOLTA SENGING EUROPE B.V. Viale Fulvio Testi 128 20092 - CINISELLO BALSAMO MI - ITALY +39 02 84948800 info.italia@bs.konicaminolta.it www.konicaminolta.eu

Feeds

assistance, maintenance paints, lining, coating

Pasta

ITALSAVE SRL Via Vecellio 13 31025 - SARANO DI SANTA LUCIA DI PIAVE TV - ITALY +39 0438 460640 info@italsave.it www.italsave.it

Mills

Name Street City Tel. E-mail web Name Street City Tel. E-mail web Name Street City Tel. E-mail web Name Street City Tel. E-mail web Name Street City Tel. E-mail web Name Street City Tel. E-mail web Name Street City Tel. E-mail web Name Street City Tel. E-mail web Name Street City Tel. E-mail web Name Street City Tel. E-mail web Name Street City Tel. E-mail web Name Street City Tel. E-mail web Name Street City Tel. E-mail web

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OLOCCO SRL Via Del Santuario 41 12045 - FOSSANO CN - ITALY +39 0172 692579 olocco@olocco.it www.olocco.eu

ancillary equipment valves pipe fittings pneumatic conveyors

PAGANI IMBALLAGGI SNC Via G. Morandi 32 21047 - SARONNO VA - ITALY +39 02 96701343 info@paganiimballaggi.com www.paganiimballaggi.com

bundling machines sacks filling machines palletizers depalletizers palletizing robots sealing welding machines pallet wrapping, hooding machines

PAGLIERANI SRL Via Santarcangiolese 5 47825 - TORRIANA RN - ITALY +39 0541 311111 info@paglierani.com www.paglierani.com

bundling machines sacks filling machines palletizers depalletizers palletizing robots sealing welding machines pallet wrapping, hooding machines filling closing machines

PARTISANI SRL Via Buli 2 47122 - FORLI’ FC - ITALY +39 0543 796165 info@partisani.com www.partisani.it

cereal milling equipment cleaners, stone mills

PERKIN ELMER ITALIA SPA Viale dell’Innovazione 3 20126 - MILANO - MI - ITALY +39 02 36012500 cc.italy@perkinelmer.com www.perkinelmer.it

analysis equipment

PLP LIQUID SYSTEMS SRL Via Provinciale SP 21,303 29018 - LUGAGNANO VAL D’ARDA PC - ITALY +39 0523 891629 info@plp-liquidsystems.net www.plp-liquidsystems.net

feed equipment, liquid and powder dosing, coating

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cereal milling equipment

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OFFICINE LOPORCARO SRL Via Del Grano 1 - Z.I. 70022 - ALTAMURA BA - ITALY +39 080 3101167 info@loporcaro.it www.loporcaro.it

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Feeds

cereal milling equipment silos roller mills cleaners pneumatic conveyors purifiers degerminators washers hammer mills

Pasta

OCRIM SPA Via Massarotti 76 26100 - CREMONA CR - ITALY +39 0372 4011 info@ocrim.com www.ocrim.com

Mills

Name Street City Tel. E-mail web Name Street City Tel. E-mail web Name Street City Tel. E-mail web Name Street City Tel. E-mail web Name Street City Tel. E-mail web Name Street City Tel. E-mail web Name Street City Tel. E-mail web Name Street City Tel. E-mail web Name Street City Tel. E-mail web Name Street City Tel. E-mail web Name Street City Tel. E-mail web Name Street City Tel. E-mail web Name Street City Tel. E-mail web

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ancillary equipment RAMBALDO ANTONIO Via Tessara 9/11 35010 - SANTA MARIA DI NON - CURTAROLO PD - ITALY +39 049 557094 info@rambaldoantonio.com www.rambaldoantonio.com stitching sacks filling machines ancillary equipment RIMA SRL Via Viazza Sinistra 2 40050 - MEZZOLARA DI BUDRIO BO - ITALY +39 051 805912 rimarticolitecnici@libero.it www.articolitecnici.it chains ROSA CATENE SPA Via San Rocco 5/b 23801 - CALOLZIOCORTE LC - ITALY +39 0341 630294 rosa@rosacatene.com www.rosacatene.com sieves SAINT GOBAIN ABRASIVI SRL Via per Cesano Boscone 4 20090 - CORSICO MI - ITALY +39 02 44851 stefano.natalicchio@saint-gobain.com www.saint-gobain.com fresh pasta machinery proving tunnel freezing tunnels SARP srl pasta machines fresh pasta pasteurizers Via Montebelluna 43 - loc. S. Andrea o. m.

31033 - CASTELFRANCO VENETO TV - ITALY +39 0423 482633 sarp@sarp.it www.sarp.it

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SIAT SRL Via Circonvallazione Ovest 53 40050 - CASTELLO D’ARGILE BO - ITALY +39 051 977027 info@siat.it www.siat.it

brushes

SIRCEM CM SPA Via Armando Diaz 19 84018 - SCAFATI SA - ITALY +39 081 8631205 sircem@sircem.it www.sircem.it

pasta machines silos feeders, proportioners, dosers pneumatic conveyors filters bucket elevators control panels industrial pc

TECALIT SRL Via Leonardo 60 35018 - SAN MARTINO DI LUPARI PD - ITALY +39 049 9460985 tecalit@tecalit.it www.tecalit.it

pasta machines pasta presses pasta driers

TECHNOBINS SRL Via Cartesio 2 42122 - REGGIO EMILIA RE - ITALY +39 0522 943002 techbins@tin.it www.technobins.it

material handling and storage silos

TECNOGRAIN CARLINI SRL Via Aldo Moro 23 46010 - CURTATONE MN - ITALY +39 0376 478584 info@tecnograin.com www.tecnograin.com

refrigerating units

TUBIMONT SRL Corso Asti 2 I 12050 - GUARENE CN - ITALY +39 0173 228414 info@tubimont.it www.tubimont.it

feeders, proportioners, dosers

V PROJECT SRL Via Papa Giovanni XXIII 5 26021 - ANNICCO CR - ITALY +39 0374 77041 amministrazione@vprojectsrl.it www.vprojectsrl.it

design and implementation of industrial electrical systems

VEGA ITALIA SRL Via Fermi 8 20090 - ASSAGO MI - ITALY +39 02 8914081 info.it@vega.com VERDI SPA Via Volta 7 1 42024 - CASTELNUOVO DI SOTTO RE - ITALY +39 0522 683899 info@verdispa.com WAM ITALIA SPA Via di Sotto 9/A 41032 - PONTE MOTTA DI CAVEZZO MO - ITALY +39 0535 740111 gianni.salvioli@wamgroup.com ZANIN F.LLI SRL Viale Delle Industrie 1 31032 - CASALE SUL SILE TV - ITALY +39 0422 785444 info@zanin-italia.com

Ancillary

ancillary equipment pipes, piping cereal milling equipment

Packaging

SEVEN SRL - Unipersonale Via dell’industria 2 35012 - CAMPOSANPIERO PD - ITALY +39 049 8874518 seven@sevensrl.it www.sevensrl.it

Feeds

ancillary equipment textiles frames

Pasta

SEFAR ITALIA SRL Via Nazioni Unite 44 10093 - COLLEGNO TO - ITALY +39 011 42001 info@sefar.it www.sefar.it

Mills

Name Street City Tel. E-mail web Name Street City Tel. E-mail web Name Street City Tel. E-mail web Name Street City Tel. E-mail web Name Street City Tel. E-mail web Name Street City Tel. E-mail web Name Street City Tel. E-mail web Name Street City Tel. E-mail web Name Street City Tel. E-mail web Name Street City Tel. E-mail web Name Street City Tel. E-mail web Name Street City Tel. E-mail web Name Street City Tel. E-mail web

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www.wamgroup.com material handling and storage ancillary equipment conveyors valves

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THE PROFESSIONAL TOOLS FOR THE BEST INFORMATION

www.chiriottieditori.com www.foodexecutive.com

Year 74 n. 10 - October 2024 Monthly ISSN 0040-1862

Autumn Issue 2024 SUPPLEMENT OF

BIANNUAL IN ENGLISH Tecnica Molitoria International is published twice a year with a circulation of 6,500 free copies either sent by air mail or distributed at international exhibitions. Furthermore it is sent to over 18,500 email addresses.

If your company is not yet in the mailing list and you wish to receive the next issue, please complete the form below.

MONTHLY IN ITALIAN Since 1950 Chiriotti Editori has published the monthly technical magazine Tecnica Molitoria devoted to flour and feed mills, storage, rice and pasta industries. Even though it is in Italian, this journal is sent to paying subscribers all over the world. In each issue, scientific and technical studies carried out by universities and researchers are featured, besides a rich choice of articles and news about new machinery, plants, equipment and technology, new product developments, economical and legislative news, statistics and trends, congresses and exhibitions, and so on. To receive a free sample copy, please complete the form below.

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Company name............................................................... Type of business.......................................................................

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CHIRIOTTI EDITORI SRL

Viale Rimembranza, 60 - 10064 PINEROLO (TO) - Tel. + 39 0121 378147 - www.chiriottieditori.it - abbonamenti@chiriottieditori.it

Advertisers index 3U Vision - Imola (I)................................ 9

Concetti Group - Bastia Umbra (I)...cover 4

OBR Bulgarelli - Luzzara (I).................... 4

Agrinova - Savigliano (I).......................14

Cusinato - S. Martino di Lupari (I)..........45

Ocrim - Paglierani - Cremona (I)......... 2-3

Anselmo - Bene Vagienna (I).................23

Defino & Giancaspro - Gravina in P. (I)..... 5

Officine Loporcaro - Altamura (I).......April

AXOR - Cento (I)....................................11

Fava - Cento (I)....................... cover 1-2-1

Olocco - Fossano (I)................................ 8

Beccaria - Scarnafigi (I) ........................19

FoodExecutive - Pinerolo (I)..................53

PLP Liquid Systems -

Borghi - Melara (I).................................24

Fragola - S. Maria Angeli (I)................. 6-7

Lugagnano Val d’Arda (I)....................15

Brambati - Codevilla (I).........................16

General Dies - Colognola (I)..................25

Rambaldo Antonio - Curtarolo (I).........69

Chiriotti Editori - Pinerolo (I)................118

Immac - Codevilla (I).........................April

Siat - Castello d’Argile (I).......................28

Cimas - Ponte Felcino (I)................cover 3

IST 2000 - Ferrara (I) .............................17

Sircem CM - Scafati (I)..................... 12-13

CMB - Marostica (I)................................63

Landucci - Pistoia (I)..............................21

Tecalit - S. Martino di Lupari (I)..............26

CMF Ferrari - Pontoglio (I).....................18

Molitecnica Sud - Altamura (I)...............20

Technobins - Rubiera (I)........................10

Colombo - Oggiono (I)...........................22

Niccolai Trafile - Pistoia (I).....................27

Wamgroup - Cavezzo (I)....................April

Companies index Alba & Teknoservice - Villafranca Padovana (I)....................................................................80 Anselmo Impianti - Bene Vagienna (I)..................................................................................78 AXOR - Cento (I)....................................................................................................................83 CMB - S. Martino di Lupari (I).................................................................................................84 Cusinato Giovanni - S. Martino di Lupari (I)...........................................................................90 Fava Storci - Cento (I)............................................................................................................82 FEN Impianti - Tezze sul Brenta (I)........................................................................................78 General Dies - Colognola Ai Colli (I).................................................................................... 86 Molitecnica Sud - Gruppo Pellicola - Altamura (I).................................................................89 IST 2000 - Ferrara (I).............................................................................................................79 Omar Impianti - Sala Bolognese (I).......................................................................................78 PLP Systems - Lugagnano Val d’Arda (I)...............................................................................85 Sarp - Castelfranco Veneto (I)...............................................................................................88

INNOVATION AT ITS BEST

THE BAG PACKAGING LINE FOR THE PET FOOD INDUSTRY Up to 1800 bags/hour | 3-20 Kg FAST. RELIABLE. INNOVATIVE. SCAN QR CODE.