Fava Storci GPL 180 and ITRG lines: from extensive experience and constant research, a unique technology that guarantees the best possible quality from the raw materials available. Continuous automatic lines for capacities from 1000 to 6000 kg/h, which are complete with all the most important discoveries in long-cut pasta treatment. Advanced solutions lead to surprising results.
.
Since 1961, successful plants and technologies for the production of best pet food.
SHORT-TERM treatment
Pellet mill model PGPM 520 equipped with standard model conditioner.
Treatment duration time of flour: 1.5 ÷ 2.5 minutes. LONG-TERM treatment
• The conditioner significantly increases the productivity of the pellet mill;
• Increases the quality and durability of pellets;
• Increases the digestibility of the feed and the conversion factor in breeding;
• Increases the pellet shelf life;
• Removes salmonella and pathogens.
MEDIUM-TERM treatment
It ensures up to one minute treatment of the flour to be pelleted.
Installation of 4 pelleting lines with Pellet Mill model PGPM630 and Conditioner model CS50-30 - MEDIUM duration treatment. Our Installation
we blend heritage and innovation to shape the future of the milling industry. Our commitment to efficiency and reliability is the secret behind our success, ensuring that you receive only the best.
Join us on a journey where technology meets passion, creating modular solutions tailored for a world of high-quality flours.
Whether you're a small artisan or a large-scale producer, we have the perfect solution for you!
Experience the difference with OFFICINE LOPORCARO SRL where tradition meets the future!
S.S.96 Km.78,800 - Z.I. Via del Grano 1 70022 Altamura (BA) Italy
Discover how to transform your production with cutting-edge solutions
We are constantly seeking innovative solutions for the food industry.
Our team of experts—comprising engineers, food technologists, and specialists—develops tailor-made systems that meet the needs of an ever-evolving market.
With an innovative approach and meticulous attention to detail, we ensure customized solutions and outstanding performance.
PASTA PRODUCTION LINES / SPARE PARTS AND SINGLE MACHINES ANALYSES FOR PRODUCTS & RAW MATERIALS / PROJECT PRE-ENGINEERING AND FEASIBILITY STUDIES PLANTS REVAMPING / PROJECT FINANCING / TURNKEY PROJECTS
There is a history that for over 70 years has supported customers all over the world in the design and construction of made-in-Italy plants for grinding, mixing, dosing and storing bulk products. It is our story. T Together we build that of your company
Technobins srl operates since 1995 in the sector of plant for the storage of granular and powdery products in general and in particular:
• Cereals and oil seed
• Flour and semola
• By products (bran, husk, etc)
• Feed
• Pasta
Technobins supplies all types of metal silos and operate for the supply of silos and steel structures to end customers or to main contractors. We also supply turnkey plant complete of mechanisation and electrical automation.
Technobins has a long experience in the installation of square and round bins integrated in industrial buildings, including the supporting steel structure, cladding and roof cover.
Technobins Srl
Via R. Cartesio, 2 42122 Reggio Emilia - Italy
Tel. +39 0522 943002
info@technobins.it
www.technobins.it
Viale Rimembranza, 60 - 10064 Pinerolo - TO - Italy
Tel. +39 0121 393127 - info@chiriottieditori.it www.chiriottieditori.it - shop.chiriottieditori.it
PUBLICATION MANAGER Alberto Chiriotti
EDITOR-IN-CHIEF Livia Chiriotti
CONTRIBUTING EDITORS Simonetta Musso, Laura Sbarato, Elena Folco, Chiara Mancusi, Rossella Contato, Matteo Barboni
EDITOR Federica Diaferio: diaferio@chiriottieditori.it
CIRCULATION Monica Primo: primo@chiriottieditori.it
SUBSCRIPTIONS Marilù Cianflocca: Tel. +39 0121 378147 - abbonamenti@chiriottieditori.it
LAYOUT DESIGNER Anna Boscolo
MARKETING MANAGER Monica Pagliardi: pagliardi@chiriottieditori.it
ADVERTISEMENT Luca Russo: russo@chiriottieditori.it
GENERAL MANAGER Giuseppe Chiriotti
PRINTED BY
La Stamperia Pinerolese srls - Pinerolo (To)
COPYRIGHT © 2025 Chiriotti Editori srl - All rights reserved Supplemento a Tecnica Molitoria n. 4 Aprile 2025 ISSN 0040-1862
Spedizione in abb. postale Torino Autorizzazione n. 172 (5-5-1950) e n. 233 (30-1-1961) del Tribunale di Pinerolo
Socio Sostenitore: Copyright Clearance Center
Prezzo una copia € 1,00 - numeri arretrati € 10,00
“Tecnica Molitoria International” is the English “son” of the Italian monthly magazine “Tecnica Molitoria”, published by Chiriotti Editori, which enjoys worldwide prestige as the most complete journal dealing with all branches of pasta making, wheat milling, feed mills, silos, and cereal research.
Celebrating the 75th anniversary, “Tecnica Molitoria” first appeared in 1950, and now runs 12 issues each year. Technical and scientific articles by Italian and foreign experts (with English abstracts), descriptions of new machinery, equipment, technologies and services, economical and legislative news, exhibition and congress reportages, and current activities are regularly pub-
The web page www.tecnicamolitoria.com where “Tecnica Molitoria” updated indexes can be found.
“Tecnica Molitoria International” is freely available on-line to be downloaded on shop.chiriottieditori.it
Riempitivi TM per sito.indd 2
lished each month. The summaries of the technical and scientific articles published in the last and in the past issues of “Tecnica Molitoria” can be viewed at the English language web page www.tecnicamolitoria. com.
Further to the subscription of “Tecnica Molitoria” hard copy by airmail, they are available the PDF for tablet and PC as well the iPad and iPhone subscriptions.
Since 2000, “Tecnica Molitoria International” is published as well. It is issued once a year completely in English, distributed around the world for free, in order to promote the Italian technology, machinery, and research worldwide.
“Tecnica Molitoria International” is also available on-line for free, together with several other English language technical magazines on www.chiriottieditori.com (click on “Digital magazines”).
Chiriotti Editori - Viale Rimembranza 60 - Pinerolo - TO - ItalyTel. +39 0121 393127 - www.chiriottieditori.com
08/04/25 16:38
and retrogradation properties of stone-milled
The race against time to save durum wheat - Bio-herbicide application on durum wheat quality
Starch and protein in chestnut flours for gluten-free prodcuts - Nutritional and functional properties of spinach - Bergamot pomace as a bioactive ingredient - Drying method and shelf life - The use of pea protein - Cowpea benefits - Pasta incorporating olive pomace
Air classification and bioprocessing of durum wheat - Okra flour integration in wheat-based sourdough - Inulin-erniched doughs properties - Sprouted chickpeas in dough - Lowering the glycemic index
Teff as an alternative crop for farming systems - Sodium butyrate supplementation in broilers - Recycled food products in pig diets - Ensiling as a conservation technique for Opuntia ficus indica by-products - Microalgae flour for broilers - Cocoa byproduct inclusion in
Robina Corporation’s new mill inaugurated: Ocrim protagonist of an extraordinary
Important innovations for the industry and cutting-edge technologies - Innovation and certification for safe and high-quality storage - Innovation in valve manufacturing for pneumatic conveying - Production plants for special pasta - New range of mixers for food applications - Advanced automation for palletizing multivitamin block buckets - Smooth flow, steady milling: keeping flour production on track - New system succesfully tested in Mexico - The LM/Magnoni blower, the solution for drying pouches - New
The sound of tradition - Sunflower flour fot the food industry - Bases and flours for professionals - Combining taste and sustainability - Pasta packaged in recyclable packaging
Landucci: a century of evolution - Giuseppe Pellicola awarded for his 65 years of work
Focus on materials at Ipack-Ima 2025 - Diary of international events in Italy and worldwide
Alessandro Rosso1 - Claudia Sardella1 - Francesca Vanara1
Alessandro Peila2 - Massimo Blandino1*
1University of Turin, Department of Agricultural, Forest and Food Sciences
Largo Paolo Braccini 2 - 10095 Grugliasco (TO) - Italy
2Molino Peila S.p.A., Frazione Gallenca 30 - 10087 Valperga (TO) - Italy
*email: massimo.blandino@unito.it
Keywords: whole grain flours, bran, stone mill, roller mill, gluten-free flours, technological properties
Abstract
The maize intended for food use can meet the needs of the gluten-free sector by ensuring a good source of starch, a key technological component in the formulation of gluten-free products. Furthermore, consumer demand for whole grain products could enhance the production of maize flours and meals rich in dietary fiber, which could impact their technological properties. This study analyzed the role of the milling method (comparison between stone and roller milling, with different refining levels) and the interaction with the characteristics of corn grains (hardness) on the gelatinization and retrogradation properties of maize meal. The starch properties were evaluated by analysis with the Micro-Visco-Amylograph, currently the reference for the study of starch gelatinization and retrogradation. The results obtained provided indications on the technological behavior of the studied meals and possible food applications.
In recent years, the consumption of gluten-free products has increased. An estimate by the Italian Coeliac Association (AIC) values the Italian gluten-free market at €400 million (24 Food, 2023), catering to approximately 233,000 people in Italy diagnosed with celiac disease, as well as consumers who voluntarily adopt a glutenfree diet. Among cereals, maize is one of the most commonly used raw materials in gluten-free formulations, serving as an ingredient in snacks, breakfast products, pasta, and bread substitutes (Rai et al., 2018). Whole grain products represent another expanding market. Additionally, an increasing number of scientific studies highlight the potential health benefits of biologically active compounds such as phenolic acids, anthocyanins, and carotenoids, which accumulate in the plant’s kernels and exert antioxidant activity in the human body. These compounds work synergistically with other nutrients, including fiber, minerals, and vitamins (Fardet, 2010).
The use of gluten-free or whole grain flours and semolina presents certain technological challenges. Gluten-free substitute foods are sometimes considered unsatisfactory from an organoleptic perspective, particularly regarding taste, texture, and shelflife (Do Nascimento et al., 2014). Similarly, the use of whole grain flours – especially gluten-free ones – can alter dough properties and processing parameters, negatively impacting the sensory profile of the final product (Bresciani et al., 2021A). The development of gluten-free products relies on the properties of starch (gelatinization and retrogradation) to achieve the desired texture in products such as pasta, extruded snacks, and bread. The gelatinization process occurs through hydration and heating, causing starch granules to swell and open. This facilitates gel formation via interactions between amylose and water molecules. As heating continues, the starch granules break down, releasing amylose molecules (Wani et al., 2012). When the starch gel cools, amylose and amylopectin molecules recrystallize, leading to water migration to the surface. This process, known as retrogradation, results in the formation of new hydrogen bonds and the aggregation of amylose and amylopectin helices and chains. Consequently, the crystalline structure of the starch granule is reformed, providing structure to the final product.
The Micro-Visco-Amylograph (MVA) is a valuable tool for characterizing gluten-free raw materials with high starch content, such as maize flours and semolina. It evaluates pasting properties and provides key indices for understanding starch gelatinization and retrogradation, which influence cooking behavior, cooling, and the shelf-life of finished products. The analysis involves preparing a
slurry of water and flour, which is then subjected to stirring under controlled thermal conditions, namely heating followed by cooling. A probe measures the resistance encountered during the test, as starch undergoes gelatinization and subsequent retrogradation, providing viscosity values expressed in Brabender Units (BU). These values are recorded throughout the process in a curve known as a viscogram (Fig. 1).
Once the gelatinization temperature is reached, starch granules undergo an irreversible transition from a crystalline to an amorphous gel state. As the temperature rises, viscosity increases until reaching a peak viscosity, the point at which the highest number of swollen and intact granules remain (Ente Nazionale Risi, 2023). This peak is related to the granules’ ability to absorb water. Subsequently, viscosity decreases due to the breakdown of starch granules and the release of their components into the surrounding medium. At this stage, the breakdown value is measured, which is the difference between peak viscosity and the minimum viscosity recorded at the start of cooling. Since breakdown reflects paste stability at an isothermal phase of 95°C, it indicates the firmness of swollen starch granules. Specifically, lower breakdown values correspond to higher granule firmness (Alfieri et al., 2020).
During the cooling phase, retrogradation occurs, wherein amylose and amylopectin reorganize into more ordered structures. The degree of retrogradation is assessed using the setback parameter, which represents the difference in viscosity between the begin-
Fig. 1 - Micro Visco-amylograph diagram. On the y-axis there are the values of viscosity (BU) and temperature (°C), on the x-axis there is the time (min).
ning and end of the cooling process. Peak viscosity, breakdown, and setback are key qualitative parameters. Generally, effective gelatinization (high peak viscosity) is ideal for products requiring stable consistency after thermal treatment, such as soups or puddings. Gluten-free pasta requires both good gelatinization and retrogradation properties, which are achieved with flours exhibiting high peak viscosity, breakdown, and setback. Conversely, for baked goods, an optimal starch source demonstrates low retrogradation tendency (low setback) to maintain a soft texture during storage (Alfieri et al., 2020).
Consumers are increasingly seeking foods with added health benefits. A previous study (Sardella et al., 2024) explored the production of maize flours and semolina enriched with nutritionally valuable compounds. The research emphasized that achieving this objective requires precise control of the milling process to optimize the retention of bran and germ fractions, thereby maximizing bioactive compound content while minimizing the risk of mycotoxins and other contaminants. The present study further investigates the impact of milling methods (comparing stone and roller milling with different degrees of refinement) and the interaction of maize kernel characteristics (such as hardness) on the gelatinization and retrogradation properties of semolina, ultimately assessing their technological performance in various food applications.
The experiment involved a factorial comparison of three hybrids characterized by different kernel hardness values and extraction yields (medium, medium-high, and high), along with six types of semolina distinguished by varying degrees of refinement (refined, semi-whole grain, or whole grain), according to the milling strategy applied. The hybrids used in the experiment, ranging from medium to high hardness, were Dekalb DKC6092, Pioneer P1547, and Pignoletto X SN148. The Pignoletto X SN148 hybrid resulted from a cross between the open-pollinated variety Pignoletto Rosso from the Canavese growing area (northwest Italy), used as the male parent, and the pure line SN148 (female parent). This hybridization aimed to combine the nutritional and sensory properties of the local ecotype with the vigor and higher productive potential conferred by heterosis.
The three hybrids were processed as monovarietal lots in an industrial mill, yielding six types of semolina obtained through differ-
Fig. 2 - The six cornmeal semolina compared in this study and the different milling strategies used.
ent milling strategies (Fig. 2). The flow diagram of the processes is described in detail in a previously published article (Sardella et al., 2024). The stone milling of cleaned whole grains produced whole grain semolina (SW), and subsequent sieving allowed for the separation of semi-whole grain semolina (SSW). The latter was obtained by removing the animal feed flour – a mixture of bran and mealy endosperm – using a plansichter. Additionally, stone milling was applied to hominy grits obtained after dry degermination to produce refined stone-milled semolina (RS).
Following degermination, the hominy grits were processed through roller milling, where a series of sieving and classifying steps enabled further separation of the coarse (bran) and fine (maize flour) fractions of the endosperm, ultimately yielding refined roller-milled semolina (RR). This semolina was then enriched with bran from either the degermination process (RSW D) or the refining process (RSW R) at a 25:75 ratio, resulting in two additional types of semi-whole semolina.
The semolina samples were collected following a dynamic sampling procedure, as described in Sardella et al. (2024). The cleaned samples were ground to 0.50 mm using a laboratory mill (ZM-200, Retsch, Haan, Germany) to achieve a fine and homogeneous particle size. The pasting properties of the semolina were evaluated using the Micro-Visco-Amylograph (Brabender OHG, Duisburg,
Table 1 - Thermal profile used during the Micro-Visco-Amylograph analysis.
Germany). During the test, a slurry of water (100 mL) and semolina (12 g) was subjected to controlled heating and cooling under continuous stirring. The adopted temperature profile is presented in Tab. 1
The collected data were analyzed using analysis of variance (twoway ANOVA), considering semolina type and hybrid as independent factors. Differences in MVA parameters were considered statistically significant at a p-value < 0.05 and were further analyzed using the Ryan-Einot-Gabriel-Welsch post hoc test.
Table 2 - Micro-Visco-Amylograph parameters as a function of the hybrid and the type of semolina (refining degree and milling method).
SW: stone-milled whole grain; SSW: stone-milled semi-whole grain; RSW D: roller-milled semi-whole grain recombined with bran from degermination; RSW R: roller-milled semi-whole grain recombined with bran from refining; RS: refined stone-milled; RR: refined rollermilled; BU: Brabender units. Within each factor, different letters indicate statistically significant differences for p<0.05.
Tab. 2 presents the results of the MVA analysis, characterizing the products based on the hybrid and the type of semolina. Specifically, parameters describing the gelatinization process (peak time, peak viscosity, and pasting temperature) are distinguished from those related to the retrogradation phase (final viscosity and setback).
The hybrid Pignoletto X SN148, characterized by higher kernel hardness and extraction yield, exhibited significantly different pasting properties compared to semolina obtained from hybrids with medium and medium-high kernel hardness. Considering the most relevant parameters for gelatinization (peak viscosity) and retrogradation (setback), Pignoletto X SN148 generally showed lower peak viscosity (-20%) and setback (-8%) values. This behavior is illustrated by the visco-amylographic profiles (Fig. 3), which indicate lower gelatinization and retrogradation capacity. These differences are particularly noticeable in the viscograms of stone-milled semi-whole grain semolina (SSW), where variations among hybrid curves are more pronounced. In contrast, for refined roller-milled semolina (RR), these differences are less evident, especially in the retrogradation phase.
The lower gelatinization and retrogradation capacity of Pignoletto X SN148 can be attributed to a higher proportion of vitreous endosperm, a trait inherited from the flint-type local variety Pignoletto. The vitreous endosperm is characterized by starch chains more tightly bound to the protein fraction compared to the mealy endosperm (Blandino et al., 2013). This hypothesis is supported by the negative linear regressions between protein content and the peak viscosity and setback parameters (Fig. 4). A higher protein content is associated with lower values for these parameters, resulting in a reduced ability to form a resistant gel.
The data analyzed included 18 types of semolina, resulting from the combination of six milling strategies (Fig. 2) and three hybrids with varying extraction yields and kernel hardness. Regarding the pasting properties of the different semolina types, RR exhibited the highest peak viscosity (257 BU) and setback (623 BU) values, whereas SW (peak viscosity 143 BU; setback 290 BU) and SSW (peak viscosity 113 BU; setback 246 BU) had significantly lower values. These semolina types displayed considerable flattening of their respective visco-amylographic curves (Fig. 3) in both the gelatinization and retrogradation phases. The RS semolina and the two roller-milled semiwhole grain semolina exhibited intermediate pasting properties compared to the aforementioned types. The reduction in gelatiniza-
Fig. 3 - Comparison of the visco-amylographic diagrams of the semolina, divided by type of semolina, in function of the hybrid.
SW: stone-milled whole grain; SSW: stone-milled semi-whole grain; RSW D: roller-milled semi-whole grain recombined with bran from degermination; RSW R: roller-milled semi-whole grain recombined with bran from refining; RS: refined stone-milled; RR: refined roller-milled; BU: Brabender units.
Fig. 4 - Linear regression between the protein content and peak viscosity, and the protein content and setback (left); and linear regression between the fiber content and the peak viscosity and the fiber content and the setback (right).
tion and retrogradation intensity in semolina with lower degrees of refinement, and consequently higher ash content, is linked to increased fiber content. The results of the MVA analysis align with previous findings (Singh et al., 2013), which reported lower peak viscosity and setback values with increasing bran content in maize semolina. The linear regression relationships shown in Fig. 4 between fiber content and visco-amylographic parameters further confirm this cause-and-effect relationship.
RR and RS semolina exhibited similar ash contents but significantly differed in their pasting behavior, with RR displaying higher peak viscosity and setback values than RS. Given that the primary difference between these semolina types was the degree of refinement, the role of fiber content should be considered (Fig. 4). The impact of bran incorporation can be assessed by comparing the two roller-milled semi-whole grain semolina. RSW D and RSW R semolina presented similar breakdown and setback values; however, RSW R exhibited higher peak viscosity and final viscosity values compared to RSW D, with differences being more pronounced for final viscosity (+2% vs. +8%). This differentiation may be due to the higher fiber content in RSW D semolina (8.4% vs. 6.0% in RSW R). Furthermore, the visco-amylographic profiles of RSW D semo-
lina (Fig. 3) revealed that Pignoletto X SN148 resulted in a general flattening of its curve compared to conventional hybrids DKC6092 and P1547. This reduction in gelatinization and retrogradation performance may be attributed to the higher protein content in Pignoletto X SN148 RSW D semolina (8.9% vs. 7.6% and 7.2% for DKC6092 and P1547, respectively).
The role of gluten in doughs presents a challenge when seeking suitable replacements in food products, particularly pasta. The quality of semolina for non-gluten-free pasta depends not only on high protein content but also on protein quality, i.e., gluten’s ability to impart viscoelastic properties to the dough, which directly affects cooking performance (Marti & Pagani, 2013). In gluten-free pasta, starch is the major determinant of the final product’s quality, provided it can reorganize its macromolecular structure to ensure a texture similar to wheat semolina pasta. This structure is achieved using gluten-free semolina or flour with strong retrogradation tendencies (high setback; Bhattacharya et al., 1999). Based on these considerations, for pasta production, flours derived from the softer parts of the endosperm (maize flour) of hybrids with lower vitreousness are preferable. Conversely, semolina obtained from vitreous endosperm fractions or fiber-rich fractions, such as bran, poses processing challenges. Among the studied semolina, RR from conventional hybrids with medium and medium-high kernel hardness appears to be the most suitable for gluten-free pasta formulations. The pasting properties of RS semolina closely resembled those of RR semolina. Notably, among hybrids, Pignoletto X SN148 RS semolina exhibited values comparable to those of conventional hybrids.
For gluten-free bread production, forming a matrix capable of trapping carbon dioxide during baking – replacing the gluten network – is crucial and depends on the gelatinization of starch granules (Martínez and Gómez, 2017). However, retrogradation during cooling and storage should maintain a soft crumb and preserve sensory qualities over time (Alfieri et al., 2020; Cappa et al., 2013). Therefore, flours with good gelatinization properties and low retrogradation tendencies, such as RS semolina in this study, are well suited for gluten-free bakery products. However, the use of RS semolina in leavened bakery products may be limited by its low gelatinization properties and the presence of bran, which, as shown by various studies (Capriles et al., 2016; Sun et al., 2023), weakens the starch network and negatively impacts leavening and baking performance.
The importance of starch gelatinization and retrogradation properties varies for different products, such as co-extruded snacks made from corn flour. Studies indicate that extrusion processes, involving high temperatures and intense shear forces, enhance starch gelati-
nization (Bresciani et al., 2021B). Therefore, for such products, semolina with poor gelatinization and retrogradation performance – such as the semolina obtained from Pignoletto X SN148, characterized by a high proportion of vitreous endosperm – may be suitable raw materials. These semolina, with lower health risks and a higher concentration of beneficial compounds compared to conventional hybrids (Sardella et al., 2024), hold potential as high-value raw materials for innovative products such as extruded and puffed snacks, flakes, and breakfast cereals, aligning with modern consumption trends.
The findings of the present study suggest that MVA analysis can be a valuable tool for distinguishing between different types of maize intended for the food industry, characterized by varying degrees of refinement. This analysis provides essential data for milling companies to understand the different gelatinization and retrogradation behaviors of gluten-free raw materials, for which the study of starch behavior is critical. Moreover, the information obtained from the visco-amylographic analysis can serve as a valuable resource for milling companies aiming to allocate specific products to targeted applications, as well as for processing companies looking to better explore the potential of raw materials, particularly those rich in dietary fiber and other bioactive compounds, for incorporation into their formulations.
Future research on the pasting properties of maize semolina and, more generally, gluten-free flours, should focus on two key aspects. Firstly, there is a need to more clearly define the technological significance of visco-amylographic indices in relation to specific applications. To date, aside from some evidence connecting gelatinization and retrogradation parameters with pasta, snack, and bread production, there are no clear interpretations of how these indices translate into practical results at the transformation level and in the characteristics of finished products. The second aspect involves the potential for developing innovative, high-value-added food products from semolina, such as those produced in the current study, aimed at optimizing milling strategies for lower refinement levels and utilizing novel hybrids as raw materials.
Research funded by the Piedmont Region (PSR 2014-2020, Misura 16 Cooperazione, Operazione 16.1.1) as part of the MECA (MElia Canavesana) project “Sviluppo e valorizzazione di una filiera maidicola canavesana basata sulla coltivazione di germoplasma locale”. The photos accompanying the article are by Massimo Blandino.
Alfieri M., Bresciani A., Zanoletti M., Pagani M.A., Marti A., Redaelli R. “Physical, chemical and pasting features of maize Italian inbred lines”. European Food Research and Technology, 246, 2205-2214, 2020.
Blandino M., Peila A., Stocco P., Reyneri A. “Macinazione a secco del mais: quali test per predire la resa in grits”. Tecnica molitoria, 64 (3), 192-199, 2013.
Bresciani A., Giordano D., Vanara F., Blandino B., Marti A. “High-amylose corn in gluten-free pasta: strategies to deliver nutritional benefits ensuring the overall quality”. Food Chemistry, 353, 129489, 2021A.
Bresciani A., Giordano D., Vanara F., Blandino M., Marti A. “The effect of the amylose content and milling fractions on the physico-chemical features of co-extruded snacks from corn”. Food Chemistry, 343, 128503, 2021B.
Bhattacharya M., Zee S.Y., Sughero H. “Physicochemical properties related to quality of rice noodles”. Cereal chemistry, 76, 861-867, 1999.
Capriles V., dos Santos F., Arêas J.A. “Gluten-free breadmaking: improving nutritional and bioactive compounds”. Journal of Cereal Science, 67, 8391, 2016.
Do Nascimento A.B., Rataichesck Fiates G.M., Dos Anjos Adilson, Teixeira E. “Gluten-free is not enough – perception and suggestions of celiac consumers”. Food and nutrition Surveys, 65 (4), 394-398, 2014.
Fardet, A. “New hypotheses for the health-protective mechanisms of whole-grain cereals: What is beyond fibre?”. Nutrition Research Reviews, 23, 65-134, 2010.
Marti A., Pagani M.A. “What can play the role of gluten in gluten free pasta?”. Trends in Food Science & Technology, 31 (1), 63-71, 2013.
Rai S., Kaur A., Chopra C.S. “Gluten-Free Products for Celiac Susceptible People”. Frontiers in Nutrition, 5:116, 2018.
Sardella C., Vanafa F., Scapino V., Devit N., Fratianni A., Bertetto L., Peila A., Panfili G., Blandino M. “Ibridi innovativi e ottimizzazione della tecnica molitoria per migliorare le proprietà funzionali e la qualità sanitaria delle semole di mais”. Tecnica Molitoria, 75 (11), 45-56, 2024.
Singh M., Liu S. X., Vaughn S. F. “Effect of corn bran particle size on rheology and pasting characteristics of flour gels”. Biocatalysis and Agricultural Biotechnology, 2(2), 138-142, 2013.
Sun X., Wu S., Koksel F., Xie M., Fang Y. Effects of ingredient and processing conditions on the rheological properties of whole wheat flour dough during breadmaking - A review”. Food Hydrocolloids, 135, 108123, 2023.
Wani A.A., Singh P., Shah M.A., Schweiggert-Weisz U., Gul K., Ahm I. “Rice starch diversity: effects on structural, morphological, thermal, and physicochemical properties – A review”. Comprehensive reviews in food science and food safety, 11(5), 417-528, 2012.
24 Food (2023). Prodotti senza glutine, mercato da oltre 400 milioni e vendite in aumento del 6%. Available: 25/09/2024
www.ilsole24ore.com/art/per-prodotti-senza-glutine-vendite-oltre400-milioni-6percento-AEtDYZqC
Ente Nazionale Risi (2023). Speciale analisi. Available: 25/09/2024
www.enterisi.it/servizi/pubblicazioni/ricerca_fase02.aspx?ID=539
Italy without wheat for pasta: an unthinkable scenario, event it is becoming increasingly real due to climate change. To counter this risk, Luigi Cattivelli, director of CREA (Council for Agricultural Research and Economics) in Fiorenzuola d’Arda, Italy, and his team are developing new varieties of durum wheat that can better withstand heat and drought. The researchers are harnessing the computing power of Microsoft Azure’s cloud to decode the durum wheat genome and identify genetic traits that could make it more resilient and sustainable.
The history of wheat dates back over 10,000 years when the first farmers in the Middle East selected and cultivated emmer, a wild grass. Through crossbreeding and selection, this plant eventually gave rise to durum wheat – the foundation of Italian pasta. However, this millennia-old agricultural tradition now faces a new challenge: adapting to a rapidly changing planet. According to Cattivelli, it is essential to replicate what our ancestors did – adapting crops to new environmental conditions. Through the Pangenome Project , researchers are analyzing the genomes of around 40 wheat varieties to identify genes that can help plants thrive in extreme conditions, reduce reliance on natural resources, and resist diseases and pests.
At the core of this research is an advanced platform hosted on the Azure cloud, enabling the storage and processing of petabytes of genetic data. “With the cloud, we can share data and tools with scientists worldwide, accelerating the research process”, explains Cattivelli.
The platform uses a system called Nextflow, which allows researchers to manage large volumes of information with high precision and efficiency. Before cloud adoption, sharing data required
physically shipping hard drives between research centers. Today, everything happens online, making global collaboration simpler and more effective.
One of the researchers involved, Elisabetta Mazzucotelli, highlights the importance of rediscovering ancient genetic traits that could help combat climate change. “During centuries of domestication, some genetic characteristics have been lost. Now, we need to recover them to develop more resilient wheat varieties”, she says. With the help of supercomputers, Mazzucotelli can compare vast amounts of data to identify useful genes. “If I see a green plant standing in a field of yellow, disease-affected crops, I want to understand why. Often, the answer lies in its genes – and this knowledge allows us to innovate and find solutions for the future”.
The work of Italian and international researchers represents a beacon of hope for ensuring food security in a world threatened by climate change. Saving durum wheat is not just about preserving pasta – it is about safeguarding a fundamental resource for global nutrition. With science, technology, and international collaboration, the future of pasta – and our planet – can still be written.
Luigi Cattivelli, director of CREA, examines wheat plants in a greenhouse at the CREA laboratory in Fiorenzuola, Italy.
Photo by Chris Welsch for Microsoft.
A study published in Plants examined the impact of bio-herbicides on the quality of durum wheat cv. Valbelice. Researchers from CREA – the Council for Agricultural Research and Economics in Acireale (Ct, Italy) conducted a two-year study (2014 and 2016), using aqueous plant extracts of sumac (Rhus coriaria L.) and mugwort ( Artemisia arborescens L.) as bio-herbicides. The study assessed their effects on the main quality characteristics of durum wheat. Untreated, water-treated, and chemically treated samples were also analyzed as controls. Following official methodologies, the commercial grain quality and kernel defects were evaluated. Key chemical and technologi-
cal properties were assessed in wholemeal flour, including protein content, dry matter, dry gluten, gluten index, colorimetric parameters, mixograph analysis, falling number, and the SDS sedimentation test. An experimental bread-making test was also performed, with key parameters measured in the final bread, including loaf volume, weight, moisture, porosity, hardness, and colorimetric properties of the crumb and crust.
Over the two years, the commercial grain analyses across the five treatments showed no statistically significant differences in test weight (ranging from 75.47 to 84.33 kg/hL) or thousand kernel weight (ranging from 26.58 to 35.36 g). However, significant differences were observed in kernel defects, particularly in the presence of starchy, black-pointed, and shrunken kernels, mainly influenced by the year factor.
Whole-grain flour analyses revealed significant differences affecting dry gluten content (ranging from 7.35% to 16.40%) and gluten quality, as indicated by the gluten index (ranging from 6.44 to 45.81). Mixograph results showed statistically significant differences in mixing time (ranging from 1.90 to 3.15 min) and peak dough height (ranging from 6.83 to 9.85 mm). The falling number was lower in the first year (averaging 305 s) and increased in the second year (averaging 407 s). The sedimentation test showed no statistically significant differences, with values ranging from 27.75 to 34.00 mm.
Regarding bread quality, statistically significant year-related differences were observed in loaf volume, which averaged 298.75 cm³ in the first year and increased to 417.33 cm³ in the second year. Bread weight ranged from 136.85 g to 145.18 g, while moisture content ranged from 32.50 g/100 g to 39.51 g/100 g. Hardness (8.65 N to 12.75 N) and porosity (5.00 to 8.00) were closely related to the treatment type. Finally, the color of both flour and bread was not significantly affected by the different treatments.
From an environmental and economic sustainability perspective, the use of plant extracts with bio-herbicidal properties could serve as an alternative to traditional chemical herbicides.
Researchers from the Department of Food, Environmental, and Nutritional Sciences at the University of Milan, Italy, have investigated the starch and protein characteristics of two chestnut varieties (Balestrera and Rossera) and their potential for use at 15 and 25% in reformulating gluten-free baked snacks and fresh pasta. The results are presented in Journal of Agricultural and Food Chemistry. The chestnut varieties differ in protein and starch content (Balestrera>Rossera), as well as in amylose, dietary fiber, and lipids (Balestrera<Rossera). Differences in starch and amylose content affected starch gelatinization (Balestrera<Rossera), pasting and retrogradation properties, and water absorption capacity at 90°C (Balestrera>Rossera). No differences in water and oil absorption capacity, mixing properties, protein profiles, or the nature of protein aggregates were observed. Both varieties demonstrated good potential for producing gluten-free baked snacks and fresh pasta, even at enrichment levels of 25%.
In a study published in Foods, scientists from the Department of Soil, Plant, and Food Sciences at the University of Bari Aldo Moro, Italy, analyzed the effects of spinach flour (SF) enrichment on pasta, focusing on chemical, nutritional, and sensory properties, cooking performance, and microbiological stability. SF was added at 12.5% (PSP12) and 25% (PSP25). The enriched pasta had a lower pH than the control (CP), due to spinach-derived organic acids, with PSP25 showing the highest fiber content. Enrichment increased B vitamins and minerals, especially calcium, magnesium, sodium, and potassium. PSP25 had a shorter cooking time, higher water absorption, and greater cooking loss. The enriched pasta showed a lower starch hydrolysis index and predicted glycemic index, suggesting potential benefits for managing postprandial blood sugar levels. SF significantly altered the free amino acid (FAA) profile, with PSP25 showing the highest concentration of total FAAs. Antioxidant assays demonstrated that spinach-enriched pasta retained higher levels of phenols and flavonoids, even after cooking, compared to CP. Sensory analysis indicated that while PSP12 had higher overall acceptability, PSP25 exhibited stronger herbaceous flavors, which could affect consumer preference. Microbiologically, all samples were stable for 110 days. The findings suggest that SF enrichment enhances the nutritional value, antioxidant potential, and sensory qualities of pasta, with potential for commercial applications, although consumer acceptance could be influenced by its non-traditional taste and texture.
A group of researchers from San Raffaele University in Rome, Italy, are the authors of a study, published in Sustainability, aimed at formulating enriched pasta using by-products derived from the processing of bergamot, a typical Calabrian citrus fruit. Wheat flour was replaced with different percentages of exhausted bergamot pomace flour (BPF: 1.5%, 2.5%, and 5%). The results indicated that bergamot pomace is a source of various phytochemical compounds, such as minerals, fibers, and polyphenols, which are beneficial to human health. The enriched pasta samples showed a significant increase in antioxidant properties, measured by total polyphenol and flavonoid content, and confirmed through chromatographic analysis. From the latter, it emerged that phenolic compounds, particularly flavonoids, were resistant to cooking. The best qualitative characteristics were shown by the sample formulated with 2.5% BPF, as also confirmed by sensory analysis. Indeed, sample C exhibited a similar level of acceptability to the control sample (A) in terms of overall acceptability by the panelists. Hence, BPF can be considered a functional ingredient for pasta formulation, enhancing the product’s functionality, or as an addition to flour in gluten-free products.
Brazilian researchers have optimized conventional fixed-bed convective drying of artisanal pasta using a desirability function approach and assess the influence of drying methods on shelf life. Three methods were compared: optimized conventional fixed-bed convective drying (O-CFBCD), hot air microwave drying (HAMD), and convective tray drying (CTD). The results, published in Food
and Humanity, highlight the importance of exploring and regulating pasta quality parameters to meet both industry standards and consumer preferences for marketable products with sensory appeal. While all three drying methods show promise for producing quality pasta, there is a need for improved initial moisture control, particularly in the CTD condition, to ensure compliance with regulatory standards and mitigate microbiological risks associated with high water content. Over time, most sensory parameters exhibited enhancement, aligning with consumer expectations for high-quality products. This suggests that continuous monitoring and optimization of drying processes are essential for maintaining and improving pasta quality throughout its shelf life.
A New Zealand study published on Foods examined the substitution of up to 35% wheat flour with pea protein isolate (PPI) in pasta sheets to determine its influence on texture. Furthermore, an in vivo human mastication test (n=116 participants) was conducted to evaluate oral tactile perceptions – perceived firmness, stickiness, and brittleness – and chewing time associated with PPI-containing pasta.
The results showed that the hardness of cooked pasta decreased from 145 to 96 N at 5% PPI substitution due to disruption of the gluten network but increased to 144 N at 15-25% PPI substitution, indicating a stronger protein network at higher substitution levels. In vivo, pasta substituted with 25% PPI required a shorter chewing time and was perceived as less firm, less sticky, and more brittle compared to pasta made with wheat flour only. Regardless of the pasta sample, fast chewers (average chewing time ≤13 seconds) were better at recognizing differences in firmness, while slow chewers (>13 seconds) were more sensitive to changes in stickiness and brittleness.
The results of this study could contribute to the design of proteinrich pasta tailored to populations with specific texture requirements (e.g., softer texture for the elderly).
In a study published in LWT - Food Science and Technology, French researchers analyzed the processability, culinary and rheological properties, biochemical composition, and in vitro starch digestibility of new gluten-free pasta formulated with whole cowpea flour, either alone or combined with teff and/or amaranth leaf flour. These products were compared with three wheat-based pasta samples with fiber content increasing from 4% to 16% (g/100g), with 16%
(g/100g) being the average fiber content of cowpea-based pasta. The pasta were processed using low-temperature extrusion and drying methods. The antioxidant properties of amaranth leaf flour facilitated extrusion by limiting excessive dough aggregation during hydration and mixing, which is attributed to the lipoxygenase activity of cowpea flour.
The optimal cooking time and cooking losses of cowpea-based pasta were similar to those of wheat-based pasta with comparable fiber content, highlighting fiber as a key factor influencing culinary properties. Adding teff to cowpea-based pasta reduced cooking losses and firmness.
Although some micronutrients were lost during pasta processing and cooking, the consumption of a cooked portion of 100 g of dry cowpea-based pasta still met FAO nutritional recommendations for protein, fiber, iron, zinc, and vitamin B9 for adult women. The addition of amaranth leaves helped meet the recommended betacarotene levels.
The in vitro slowly digestible starch content of cowpea-based pasta was similar to or higher than that of wheat-based pasta.
In a study published in Foods, Portuguese researchers investigated the incorporation of olive pomace (OP), a by-product of olive oil production, as an ingredient in pasta. The study assessed changes in nutritional composition and consumer acceptance, aiming to scale up production. After moisture elimination, OP contains dietary fiber (55%), fat (9%), alpha-tocopherol (43 mg/kg), and oleic acid (76%). To evaluate the effect of drying methods, two procedures were tested: drying at 40°C for 48 hours (OP40) and at 70°C for 24 hours (OP70). Both samples were sieved to remove any stone pieces. Drying at 70°C (OP70) was the faster method and revealed a better nutritional profile than OP40, making OP70 the selected product for pasta incorporation. The enriched pasta, containing 7.5% OP70, was compared to a control sample. The fortified pasta demonstrated improved nutritional value, with higher contents of fat, ash, fiber, vitamin E, oleic acid, phenolics, and flavonoids — compounds associated with potential health benefits. Consumers appreciated the appearance, color, shine, and aroma of the pasta, indicating its commercial viability as a prototype. However, improvements are needed, particularly in texture. Corrective actions, such as optimizing the amount of incorporated OP, using other ingredients for flavor masking, and adjusting texture, are advisable to make the product more appealing and accepted by a broader consumer base. This pasta prototype offers a promising approach to supporting the circular economy, environmental sustainability, and food security.
Its high dietary fiber and protein content, along with its nutritional quality, make defatted wheat germ (DWG) a valuable cereal byproduct. However, its negative impact on food structure limits its use as a food ingredient.
In a study published in Foods, researchers from the University La Sapienza of Rome, Italy, subjected DWG to air classification, which identified two fractions: high fiber (HF) and low fiber/high protein (LF). The study also involved a bioprocessing protocol, which included treatment with xylanase and fermentation with selected lactic acid bacterial strains. The degree of proteolysis was evaluated through electrophoretic and chromatographic techniques, revealing differences among fractions and bioprocessing options. Fermentation led to a significant increase in free amino acids (up to 6 g/kg), which was further enhanced by the combination with xylanase. When HF was used as an ingredient in bread-making, the fiber content of the resulting bread exceeded 3.6 g/100 g, thus meeting the threshold required to make a “source of fiber” claim according to Regulation EC No. 1924/2006. Meanwhile, all breads could be labeled a “source of protein” since up to 13% of the energy came from proteins. Overall, bioprocessed ingredients lowered the glycemic index (84 vs. 89) and increased protein digestibility (80% vs. 63%) compared to control breads. Technological and sensory analysis showed that the enzymatic treatment combined with fermentation also gave the bread a darker and more pleasant color on the crust, as well as better crumb porosity and elasticity.
Scientists from the Institute of Food Production Sciences in Bari, Italy, have developed an innovative sourdough using dehydrated okra ( Abelmoschus esculentus L.) pod flour for use in bread production. Three different types of flour (sun-dried S, freeze-dried F, and oven-dried O) were individually mixed at 9% with wheat flour (Dough Yield 300) and fermented (N0: 8.0 log10 CFU/g) for 14 hours,
using Lactiplantibacillus plantarum ITM21B, Weissella cibaria C4311, or Leuconostoc mesenteroides C43-2M.
The results, presented on Foods, showed that after fermentation, the content of organic acids (lactic, acetic, and propionic), exopolysaccharides (EPS), L-glutamic acid, and total free amino acids (TFAA) increased, and high molecular weight proteins were converted into smaller proteins. Sourdough based on Leuconostoc mesenteroides and O flour (O_LeuMes) was selected to evaluate its applicability in bread-making. It was included in the yeast-leavened bread formulation at 20 or 40% (0.6 and 1.21% w/w O flour replacement). The results showed that fermentation limited the negative effects of unfermented O flour on bread quality attributes, mainly the specific volume and firmness. Bread with O_LeuMes at 40% showed improved TFAA, EPS, and L-glutamic acid content, as well as a higher specific volume and lower moisture and firmness compared to bread made with unfermented O flour.
The use of inulin in food is highly appreciated by consumers because of its prebiotic effect. In a study published in Foods, researchers from the Research Center for Cereals and Industrial Crops, Council for Agricultural Research and Experimentation (CREA), examined the effects of increasing additions (5, 10 and 20%) of inulin as a substitute for wheat flour in bread production were investigated with regard to the physical, technological and rheological properties of the flour blends. Inulin reduced the water-binding capacity from 1.4 g/100 g with 0 flour to 0.80 g/100 g with the 20% inulin addition, while there were no statistical differences in the oilbinding capacity. The addition of inulin also influenced the yeast rates, especially in the samples with 5 and 10% addition. On the farinograph, inulin caused a reduction in water absorption (40.75 g/100 g with 20% inulin), an increase in dough development time (18.35 min with 10% inulin) and dough stability (13.10 min with 10% inulin). The mixograph showed a longer kneading time for the sample with 20% inulin (8.70 min) than for the control (4.61 min). In addition, there was an increase in dough firmness and tightness due to the addition of inulin (W: 203x10 -4 J; P/L: 4.55 for the 20% inulin sample) compared with the control. The physical and technological properties of the loaves were evaluated at time 0 and after 4 days (T4). The addition of inulin reduced the volume of the bread while increasing the weight, albeit with a weight loss at T4 (compared to T0) of 4.8% for the 20% inulin and 14.7% for the control. The addition of inulin caused a darkening of the crust of the enriched bread, proportional to the increase in inulin content. In addition, the inulin content ranged from 0.82 g/100 g in the control to 14.42 g/100 g in the 20% inulin bread, while the predicted glycemic index ranged from 94.52 in the control to 89.39 in the 20% inulin bread. The available data suggest that the formulation with 5% inulin provides the highest performance.
A study from the Department of Food, Environmental, and Nutritional Sciences (DeFENS) at the University of Milan, Italy, investigated the effects of incorporating sprouted chickpeas, at a 25% enrichment level, into bread production as either grits (90% of particles ≥500 microns) or flour (90% of particles ≤250 microns). The results are available in Foods
The focus was to investigate the role of particle size on dough and bread properties. In addition to the functional, mixing, and pasting properties of ingredients, gluten aggregation, mixing, extensional, leavening, and pasting properties of the blends were assessed during bread-making, as well as bread volume and texture. Chickpea particle size influenced water absorption capacity (1.8 for grits vs. 0.75 g/g for flour) and viscosity (245 BU for grits vs. 88 BU for flour), with flour showing a greater decrease in both properties.
Regarding dough properties, dough development time (16.6 vs. 5.3 min), stability (14.6 vs. 4.6 min), and resistance to extension (319 vs. 235 BU) were higher, while extensibility was lower (105 vs. 152 mm) with grits compared to flour. During bread-making, grits resulted in a higher specific volume (2.5 vs. 2.1 mL/g) and a softer crumb (6.2 vs. 17.4 N) at all considered storage times.
In conclusion, sprouted chickpea grits can be effectively used as a new ingredient in bread-making, promoting chickpea consumption without compromising product quality.
White bread is classified as a high-glycemic-index food, and its frequent consumption can lead to rapid increases in blood glucose levels, potentially causing metabolic stress and contributing to insulin resistance and type 2 diabetes. As a result, there is growing interest in bread formulations that incorporate ingredients capable of lowering its glycemic index (GI).
In a study presented in Foods, researchers from the Department of Biotechnology at the University of Verona, Italy, produced bread by substituting wheat with chickpea flour, red chicory powder, and three distinct types of resistant starch.
The results demonstrated the varying effects of different resistant starches on glycemic index reduction. Specifically, chemically modified tapioca RS IV produced a bread formulation with a low predicted glycemic index (pGI < 55). Retrograded starch from tapioca (RS III) enabled the bread to reach a pGI of 55, which is the upper threshold for classifying a food as low GI. Conversely, retrograded starch from corn (RS III) contributed to a reduction in the glycemic index but still resulted in bread classified as high GI (>70). Additionally, the incorporation of by-products rich in polyphenols further contributed to lowering the pGI.
Regarding technological properties, the study revealed an increase in moisture content across all newly formulated samples compared to the control. However, both volume and specific volume showed a decrease. The new formulations exhibited higher baking loss, particularly when resistant starch was added, which also led to increased hardness and chewiness, along with reduced cohesiveness. In conclusion, incorporating chickpea flour, red chicory powder, and tapioca-resistant starch (RS III and IV) presents a promising strategy for producing high-fiber bread with a low glycemic index, catering to health-conscious consumers.
CMB pasta crusher installed in the new Cusinato system at La Moderna pasta factory in Toulouse, Mexico. An efficient solution that can be inserted into existing systems and where space is limited. It is available in different models based on the desired production capacity and can be customized to suit specific requirements.
Since 1948 we have been designing, manufacturing and installing customized, high quality systems and machines for pasta, feed, milling and chemical industries cusinato.com
The introduction of alternative crops into current Mediterranean cropping systems is a promising strategy to address the effects of climate change, which threaten the food and feed security of this geographic area. Thanks to its broad environmental adaptability and good nutritional value for humans (grains) and animals (biomass), teff is an excellent candidate for serving as an alternative plant species in cereal/forage farming systems. However, the adoption of a “new” crop requires information on its adaptation to the target environment, as well as details on the best management practices to apply. There is currently limited knowledge regarding the performance of teff under Mediterranean climatic conditions. A study published in the Journal of Agriculture and Food Research by researchers from the Department of Agriculture and Forest Sciences, University of Tuscia, Viterbo, Italy, evaluated the effect of genotype and mowing time on the biomass yield (dry matter, DM) and proximate composition of teff (including the first regrowth). The potential for grain yield was also assessed. The study was carried out over two consecutive years in central Italy. Two separate experiments were conducted in adjacent fields to gather information on both the forage and grain potential of the crop. In both trials, six teff genotypes were used (namely T6, T7, T8, T11, T13, and T14). Plant height, forage yield, and quality were assessed at different growth stages: flag leaf completely unrolled, booting, and heading. The regrowth of the first cut mowed at the booting stage was also evaluated. The study demonstrated that teff has potential as both a forage and grain crop under Mediterranean climatic conditions. Considering the total biomass production, teff genotypes yielded from 7 t DM ha-1 to 11 t DM ha-
1. When used as a feed source, the best harvesting time is heading (GS: 57), as it maximizes both biomass yield and crude protein (CP) content. The teff accessions most worth exploring as forage types were T8 and T14 (5-6 t DM ha-1, with 150-160 g CP kg-1 DM), while T6, T7 and T13 were good grain producers (0.8-1.2 t ha-1).
A study presented in Poultry Science by researchers from the University of Padua, Italy, evaluated the effects of dietary inclusion of microencapsulated sodium butyrate (Nabutyrate; 0, 150, and 300 mg Na-butyrate/ kg diet) and dietary fat reduction (7.7 vs. 6.7% in the grower diet; 8.9 vs. 7.7% in the finisher diet) on 792 broiler chickens (half male and half female) in terms of growth performance, carcass traits, meat quality, and the occurrence of wooden breast (WB), white striping (WS), and spaghetti meat (SM).
Dietary supplementation with Na-butyrate did not affect growth performance, carcass traits, meat quality traits, or myopathy rates.
Dietary fat reduction did not influence feed intake (FI) but decreased average daily gain (ADG), increased feed conversion ratio (FCR) (P<0.001), and reduced the occurrence of WS (-38%; P<0.01), WB (-48%; P<0.05), and SM (-90%; P<0.01). Dietary fat reduction also increased cold carcass weight (P<0.01), carcass yield (P<0.05), and pectoralis major yield (P<0.05), while meat quality remained unaffected.
Compared to females, males had higher body weight, ADG, and FI and lower FCR (P<0.001) at the end of the trial. Moreover, cold carcass weight and hind leg yield were higher in males than in females (P<0.001), while females had higher carcass, breast, and pectoralis major yields (P<0.001). Males showed a higher rate of WB (P<0.001) and a lower rate of SM (P<0.01) than females, while WS occurrence did not differ between sexes.
In conclusion, Na-butyrate supplementation did not affect growth performance, carcass traits, or meat quality. However, the reduction in dietary fat significantly decreased myopathy occurrence, although it moderately impaired growth performance.
Researchers from the Department of Veterinary Medicine and Animal Sciences, DIVAS, University of Milan, Italy, examined the effects of salty and sugary former foodstuff products (FFPs) on the quality traits and meat composition of 36 male castrated pigs (Swiss Large White breed) as well as sensory characteristics of the loins. The animals were fed three different diets for both the growing (G) and finishing (F) phases: a standard diet (ST), 0% FFPs; a diet with 30% of sugary FFPs (e.g., chocolate, biscuits, cakes) as a replacement for traditional ingredients (SU); and a diet with 30% of salty FFPs (e.g., bread, pasta, and breadsticks) as a replacement for traditional ingredients (SA). For a comprehensive assessment of meat quality, protein and fat content in the LD were analyzed. AA and FA profile were determined both in the LD and backfat. Meat quality traits such
as pH and temperature, thawing, cooking and drip losses, and shear force have been evaluated. Then, pork loins have been assessed for sensory attributes by a trained sensory panel. The SA diet decreased 20:5 n-3 levels (P <0.001) in the muscle and 22:5 n-3 levels (P <0.05) in both muscle and backfat but increased (P <0.05) the ratio of mono-unsaturated to saturated fatty acids compared to the ST group. Both the SU and SA diets elevated (P <0.001) the n-6:n-3 fatty acids ratio compared to the ST diet. Dietary treatments did not affect other meat quality traits. Regarding sensory attributes, the loin from pigs fed with SU and SA diets were sweeter (P <0.001). Loins of SA pigs were more tender (P <0.001), had a more intense pork aroma (P <0.001) and had more flavor (P <0.01) compared to ST loins. Overall, the use of FFPs affected the fatty acid profile of pork while improving the sensory quality of the loins, with no negative effects observed on the technological and nutritional quality of the meat. The study was published in Journal of Animal Science.
Italy is the third largest producer of Opuntia fruits in the world after Mexico and the United States, and 97.72% of these fruits produced by Italy are grown in Sicily. The use of prickly pear fruits or juice leads to a high production of by-products. In a research published on Animals, scientists from the Department of Veterinary Medicine and Animal Production at the University of Naples Federico II, Italy, chose ensiling to preserve prickly pear peels (PPPs) and “pastazzo” (PPS) mixed with 12% wheat bran. PPP silage presented a lower DM than PPS silage (20.03 vs. 41.37%; p<0.01), as well as aNDFom (25.31 vs. 66.66% DM; p<0.01), but had the best protein content (12.02 vs. 9.55% DM; p<0.01).
For both by-products, fermentation proceeded rapidly with increasing temperature, with the temperature for PPS (38°C) being higher than that for the PPP (30°C). Mesophilic LAB (lactic acid bacteria) were detected at higher levels than thermophilic LAB, and rod counts were higher than cocci counts. The detected organic acids and silage pH indicate an optimal fermentation process for these by-products.
PPP silage had a higher polyphenol content than PPS silage (30.24 vs. 24.22 mg GAE/g DM; p<0.01) and, consequently, also higher antioxidant activity. The results of this study on the mineral composition and macro- and micro-nutrients in silage highlight that these by-products are sources of minerals, with high levels of potassium, calcium, and magnesium.
Researchers from the Department of Agricultural and Food Sciences, Alma Mater Studiorum University of Bologna, Italy, conducted a study to evaluate the effects of replacing soybean meal with microalgae meal (MM; Arthrospira spp.) during the grower and finisher phases on productive performance, footpad dermatitis (FPD) occurrence, breast meat quality, amino acid digestibility, and plasma metabolomics profile of broiler chickens. The results appeared on Poultry Science
One thousand day-old Ross 308 male chicks were divided into 5 experimental groups (8 replicates, 25 birds per group): CON, fed a commercial soybean-based diet throughout the trial (0-41 days); F3 and F6, fed the CON diet up to 28 days of age and then a finisher diet (29-41 days) with either 30 or 60 g MM/kg, respectively; and GF3 and GF6, receiving the CON diet until 14 days and then diets containing 30 or 60 g MM/kg from 15 to 41 days. All diets were iso-energetic and had a similar amino acid profile. Growth performances were recorded on a pen basis at the end of each feeding phase, and apparent ileal amino acid digestibility was determined at 41 days. Footpad dermatitis occurrence was assessed on all processed birds, while breast and plasma samples were collected for meat quality and metabolomics analysis (proton nuclear magnetic resonance - 1H-NMR).
At 41 days, the CON group showed higher body weight than the F6 and GF6 groups (2,541 vs. 2,412 vs. 2,384 g; P<0.05). Overall, the GF6 group exhibited the highest feed conversion ratio, while F3 did not show significant differences compared to CON (1.785 vs. 1.810 vs. 1.934 g feed/g gain, respectively for CON, F3, and GF6; P<0.01).
The occurrence and risk of developing FPD were similar among groups. MM administration increased breast meat yellowness and reduced amino acid digestibility (P<0.001). The 1H-NMR analysis revealed variations in the levels of some circulating metabolites, including histidine, arginine, and creatine, which play important metabolic roles.
info@rambaldoantonio.com www.rambaldoantonio.com
The inclusion of agro-industrial byproducts in the diet of small ruminants represents both an economic and environmental strategy to reduce waste management costs, feeding expenses, and the overall impact of livestock farming. Large quantities of waste from the cocoa industry are produced annually, with cocoa bean shells representing a significant portion. These shells are considered a suitable ingredient for inclusion in ruminant diets within the limits set by European legislation.
Researchers from the Department of Agriculture, Food, and Environment (Di3A) at the University of Catania, Italy, evaluated
the effect of including cocoa bean shells in the diet of dairy sheep on the sensory, volatile, and antioxidant properties of cheese. For this purpose, 20 lactating Comisana ewes were randomly assigned to two experimental groups: control (CTRL) and cocoa bean shells (CBS). The ewes received alfalfa hay ad libitum and 800 g of conventional (CTRL) or experimental (CBS) concentrate containing 11.7% cocoa bean shells, which partially replaced corn and barley in the CTRL concentrate. Bulk milk collected from each group was used to produce a total of 15 cheeses per group, made on five different cheesemaking days (three cheeses per day per group). After 60 days of aging, each cheese from each experimental group was sampled for analysis.
The results on the chemical composition, published in Journal of Dairy Science, revealed a greater content of monounsaturated fatty acids and an increase in nutritional indices, suggesting a favorable role of cocoa bean shell inclusion in the diet on the nutritional value of cheese. The sensory profile of the cheese was influenced by the cocoa bean shell inclusion, with more pronounced appearance, odor, aroma, and taste attributes. The volatile profile showed only a few significant differences, mainly related to the cheese ripening process, and no differences were observed in alpha-tocopherol contents in the cheese fat between the two groups. Therefore, the inclusion of cocoa bean shells in the diet of dairy sheep resulted in goodquality cheese, without altering the characteristics associated with the typical profiles of sheep cheese. Furthermore, the use of this byproduct could help reduce feed costs and waste management, representing a good practice for increasing the sustainability of dairy products.
November 29, 2024 marked a significant moment for the agri-food sector in the Philippines: the inauguration of the new milling complex of Universal Robina Corporation (URC) in Sariaya. A project of excellence that integrates innovation, efficiency and sustainability, entirely designed and built by Ocrim, a global key player in solutions for the milling industry.
The inauguration was attended by URC Chairman Lance Y. Gokongwei, URC President and CEO Irwin C. Lee, and URC Flour Division Managing Director Ellison Dean C. Lee. The country’s main institutional authorities were also present, including His Excellency, Ferdinand Romuáldez Marcos Jr., President of the Republic of the Philippines. A ceremony of great resonance that underlined the strategic value of this plant both for URC and for the Philippine economy in general.
Representing Ocrim during the ceremony were CEO Alberto Antolini, Sales Director Fabrizio Baccinelli, Director of the Technology Department Marco Galli and the Erection and Construction Manager Ivano Scandolara
Sariaya, Philippines. Visit to the Universal Robina Corporation mill by Ocrim CEO Alberto Antolini and the company team accompanying him.
The new URC plant was developed following the most advanced principles of Industry 4.0. With two milling lines of 660 tons per day each, designed to process soft and hard wheat. Thanks to the High Efficiency Flow system, the mill guarantees high production yield and the production of high-quality flours, while optimizing energy consumption and reducing environmental impact. The use of materials such as stainless steel and antimicrobial pla-
stic ensures high sanitation standards, while the user-friendly, ergonomic and intuitive design facilitates maintenance operations. The integration of automated technologies allows the entire production cycle to be controlled and optimized, making the plant a point of reference in terms of innovation.
The collaboration between Ocrim and URC, which began over 25 years ago, has been further strengthened with the creation of this cutting-edge plant. URC, one of the most influential agribusiness companies in the Philippines, has chosen Ocrim for its ability to offer tailor-made solutions, combined with an approach that combines technical expertise and attention to sustainability. For Ocrim, this project represents a further step forward in its expansion in Asia and confirms its role as an international point of reference in the milling sector. As Marco Galli underlined: “This mill is much more than an industrial project: it is a concrete demonstration of how technology and sustainability can come together to create lasting value”.
The inauguration of the URC mill was more than a celebration: it was tangible proof of how cooperation between global excellences can foster local development. Ocrim’s contribution, with its unique mix of advanced technical solutions and attention to detail, demonstrates that tradition and innovation can coexist harmoniously, creating a balance between technological progress and social responsibility.
In an era in which sustainability and quality are essential, this plant represents a reference model for the sector. As Alberto Antolini concluded:
“Every new project is an opportunity to build something significant, an example of how our work can contribute to a better future for everyone. We are proud to have contributed to a work that leaves a positive mark for the people and communities involved”.
(Ocrim - Via Angelo Massarotti 76 - 26100 Cremona - Italy - Tel. +39 0372 4011 - www.ocrim.com)
www.chiriottieditori.com
For the 2025 edition of Ipack-Ima, Fava Storci has decided to share with its visitors the latest results of increasingly refined research, allowing the company to stay one step ahead and propose the best solutions for pasta factories.
Regarding the long-cut pasta line GPL 180, the company will present the innovative components applied in recent times, specifically the cooling area between the end of the dryer and the silo inlet. This technological phase has been the subject of extensive research to achieve approximately 30% energy savings, a more stable product, and, most importantly, a much more manageable pasta process.
Furthermore, in this final stage, predictive devices have been integrated to detect pasta humidity in advance at the outlet of the
process, allowing any non-conforming productions to be promptly addressed according to the desired quality standards.
The company will also exhibit a fully assembled couscous line, and visitors will be able to appreciate all the innovations applied to the phases of the production process. The mixer features a variablespeed kneading system to ensure that, even with varying humidity levels, the dough remains well separated. The rouleuse is designed to produce couscous in the desired size, including particularly fine products.
The cooker is equipped with a system that enables a consistent width and thickness feed onto the mobile cooking surface.
gram of product. The cooking process is highly thorough and ef ficient, resulting in significant energy savings.
After cooking, the product enters the rotary drum dryer, where it is processed with a new and more efficient ventilation system featuring innovative fans. The external motor of the fan is fully cooled, offering multiple advantages. The air passes through the couscous at critical points, ensuring maximum drying efficiency. The cooler has also been improved to achieve a colder, more visually appealing product while further reducing energy consumption.
A dough-sheeter will also be showcased. Extensive research has been conducted to achieve a strong vacuum seal, reaching up to 0.86 bar. Additionally, the cleaning process has been made easier and more practical. The company will also present a discontinuous line for short-cut pasta, featuring various improvements to the pre-dryer that enhance ventilation efficiency, ensuring the pasta is properly separated before being distributed onto the drying frames.
Visitors will also have the opportunity to explore thematic stations, focused on the range of equipment. Each machine will be illustrated and explained by specialized technical staff, who will be available to answer any questions and clarify the most significant features of each solution.
Additionally, a series of value-added services will be enhanced, offering advanced technologies to simplify production process management, and facilitate control over final product parameters. Another key focus will be on comprehensive support services, ensuring assistance from line commissioning to after-sales support, guaranteeing the highest level of customer satisfaction. (Fava-Storci - Via Lemignano 6 - 43044 Collecchio - PR - Italy - Tel. +39 0521 543611 - www.favastorci.com)
In the milling industry, ensuring the safety and quality of grain storage and processing plants is fundamental to delivering a safe final product for consumers. Long recognized for its reliability and durability in the design and construction of storage systems, Cimas is taking another step forward by introducing new materials and specific certifications to further elevate industry standards. The silos are now also manufactured using Magnelis ZM310, an innovative material that provides up to ten times greater corrosion resistance than traditional galvanized steel, ensuring enhanced plant longevity even in harsh environmental conditions. This technological advancement results in more reliable structures, reduced maintenance costs, and superior protection of stored products. One of the most remarkable features of Magnelis ZM310 is its selfhealing capability: if the coating suffers scratches or surface damage, the magnesium content in the composition helps regenerate the protective layer. Additionally, this material is eco-friendly, as it contains a lower amount of zinc than pure zinc coatings, reducing zinc runoff into the soil and making it a more sustainable choice. These benefits make Magnelis ZM310 an innovative and highly ef-
fective solution for ensuring the durability and protection of grain storage and processing facilities.
At the same time, Cimas has initiated the process of obtaining MOCA certification (Materials and Objects in Contact with Food), which will guarantee that all storage plants comply with the highest food safety standards. This certification marks the culmination of a broader alignment with international regulations, which began in 2023 with the recent attainment of EN ISO 9001 certification for both companies in the group, as well as EN ISO 14001 and EN ISO 45001 certifications for the Perugia, Italy, facility.
These certifications, aimed at ensuring food safety, promoting sustainability, and improving the quality of materials in contact with food, complement a significant investment plan focused on enhancing operational efficiency and workplace safety. From the complete renewal of the machinery fleet to the creation of a new logistics area at the Perugia facility, Cimas has implemented tangible solutions to optimize production processes. Among the most noteworthy initiatives, an in-house management software dedicated to workplace safety has been developed, featuring advanced functionalities for monitoring employee training, conducting weekly machine inspections, and tracking workplace accidents, which have decreased by 90% over the past five years. Being at the origin of the supply chain means taking on a crucial responsibility: providing plants that not only preserve grain quality but also ensure safety and hygiene throughout the entire production chain. With these innovations, Cimas strengthens its role as a strategic partner for the milling industry, offering cutting-edge solutions for those who work every day to deliver safe and highquality products to consumers.
(Cimas - Via Val di Rocco 42 - 06134 Ponte Felcino - PG - Italy - Tel. +39 75 5918339 - www.cimasitalia.it)
Olocco has been manufacturing valves and components for pneumatic conveying and dosing since 1970. The valves are designed for discharging, dosing, and pneumatic conveying of powdered and granular products of all kinds, serving the food, chemical, and plastics industries across low, medium, and high-pressure lines. The company’s commitment has always been driven by continuous research, from design to production, ensuring the creation of products that stand out in terms of technical specifications, quality, and safety. In recent years, its production department has undergone a significant transformation with the introduction of new machining centers equipped with state-of-the-art flexible production systems featuring high levels of automation. Additionally, a new assembly and quality control department has been inaugurated, along with a new warehouse to meet growing market demands, all within a total area of over 6,000m².
Since 1997, Olocco has been certified with the UNI EN ISO 9001:2015 quality standard and has subsequently certified most of its products in compliance with the ATEX Directive 2014/34/EU. In 2007, it began producing rotary valves suitable for use in explosion-risk areas, featuring structural resistance and flame-tightness up to 10 bar, known as the RS/ex series. Later, the company introduced the ExR series, designed with flanges standardized according to the UNI PN10/DIN2576 standards, offering structural resistance up to 10 bar and flame-tightness up to 1.7 bar with Vulkollan rotor tips and up to 2.5 bar with metal tips, available in sizes ranging from DN150 to DN300.
Olocco also ensures that the materials used in its products comply with food safety regulations, in accordance with EC Regulation No. 1935/2004, concerning materials and articles intended for contact with food (MOCA), and EC Regulation No. 2023/2006, which governs good manufacturing practices for such mate rials.
To meet the growing demand for stainless steel contact parts, the company has introduced the UPH-SMD valve range, made entirely of AISI 316 stainless steel. These valves fea ture round flanges standardized according to UNI PN10/DIN2576 and are available in sizes from DN150 to DN300, with capacities
SMD, stainless steel quick disassembly rotary valve (Olocco).
ranging from 3 to 37 liters per revolution. Additionally, these valves will be offered in a quick-disassembly version, featuring extraction bars, a fully removable rotor, and polished, rounded internal surfaces to meet the highest hygiene and cleaning standards.
(Olocco - Via del Santuario 41/43 - 12045 Fossano - CN - Italy - Tel. +39 0172 692579 - www.olocco.eu)
As the consumption of traditional pasta (spaghetti and short pasta shapes) increases, the demand for special pasta formats grows in parallel. Consumers seek innovative sensory experiences – new shapes, textures, and flavors – while remaining connected to a product with a long-standing tradition, appreciated for its nutritional qualities, convenience, and versatility.
A key driver of this trend is the growing popularity of dining out. In these contexts, the experimentation with elaborate and less common recipes is more frequent, pushing pasta producers to differentiate themselves with unique offerings.
As a result, formats such as Lasagna, Nidi, Cannelloni, and giant short pasta are gaining popularity on a global scale. Both large and small pasta manufacturers focus on these products to improve the profitability of their assortment and enhance brand visibility by offering what competitors do not.
Thanks to its expertise and innovation, Anselmo has developed dedicated production lines for special pasta formats, including a nidi line with belt drying that, thanks to its hybrid configuration, also allows for the production of short pasta. This system optimizes investments and reduces the required space, offering reliability and convenience advantages due to its simple construction.
The acquisition of LTA in 2019 made Anselmo a world leader in the design and production of frame lines, both automatic and semi-automatic. The automatic lines ensure continuous drying with exceptional reliability, achieving 98% uptime, a level comparable to the best spaghetti lines. The semi-automatic lines, while differing in the drying process, ensure the same system reliability while offering superior product quality thanks to prolonged drying times. Completing its offering, Anselmo provides a highly specialized after-sales support service, ensuring constant assistance and maximum operational efficiency. Moreover, the internal production chain, which also involves affiliated companies, guarantees a competitive advantage in terms of costs and quality control, making Anselmo the technological partner of reference for the pasta industry.
(Anselmo - Via Fossano 33 - 12041 Bene Vagienna - CN - Italy - Tel. +39 0172 654755 - www.anselmoitalia.com)
Since 1990, MIX has been designing and manufacturing mixing systems and industrial components for bulk solids handling in Cavezzo (Italy). Always attentive to the evolving market needs, it has developed a range of industrial mixers designed to comply with Directive 1935/2004/EC for food applications, as well as with Directive 2014/34/EU (ATEX) for installations in potentially explosive atmospheres.
All parts in contact with food products are made of stainless steel and designed to prevent product deposits in hidden areas, facilitating complete cleaning of every part of the mixing chamber. These features make the range of mixers ideal for the food sector, where equipment hygiene is essential.
MIX is not a mere supplier but a reliable partner, focusing its research and development activities on customer needs. In fact, each mixer is custom-designed to meet even the most specific and demanding requirements.
(MIX - Via Volturno 119/A - 41032 Cavezzo - MO - Italy - Tel. +39 0535 46577 - www.mixsrl.it)
Multivitamin salt block buckets play a crucial role in cattle and sheep nutrition, providing essential dietary supplements that support the immune system. To ensure efficient logistics, these products must be handled, stacked, and transported with precision and safety.
The Italian company specializing in automated weighing, filling, and palletizing systems, Concetti veloped an innovative palletizing solution for a global leader in animal nutrition. The system consists of three robotic palletizers, inte grating industrial robotic point-to-point handling with a custom-designed multi-function stripping gripper. This engineered solution guarantees maximum versatility and efficiency, opti mizing the entire production process. In this sector, buckets typically weigh between 10 and 25 kg, but this project presented the challenge of handling larger units ranging from 15 to 110 kg. To meet this need, Concetti developed a custom gripper capable of manag ing heavy loads, featuring advanced functionalities such as automatic pallet pickup and a vacuum system for inter layer sheet placement. Despite the use of thick multilayer cardboard for inter layers, the gripper ensured perfect layer alignment.
The rigid plastic buckets are palletized for distribution by road and maritime containers. The customer required a solution that was efficient, stable, and safe, and Concetti delivered a highly reliable technology that enhances pro ductivity and operational efficiency across various industries. Furthermore, the use of rigid plastic buckets extends be yond the animal nutrition sector to industries such as tar, cement, premixed construction materials, and chemicals, where safe and efficient handling is essential.
(Concetti - Via della Comunità 14 - Fraz. Ospedalicchio - 06083 Bastia Umbra - PG - Italy - +39 Tel. 075 801561 - www.concetti.com)
In the intricate world of flour milling, consistency is crucial. Whether processing durum wheat for pasta or fine white flour for baked goods, maintaining a reliable flow of raw materials is critical to ensuring smooth, uninterrupted operations. But for all its value, flour can be a nightmare to handle, prone to arching, rat-holing, and bridging inside silos and hoppers.
That’s where Wamgroup’s Bin Activator BA earns its stripes. As a robust, time-tested solution for the controlled discharge of bulk solids, the BA is engineered to keep tricky materials like flour, bran, and semolina moving without interruption.
Flour milling plants come with their own set of unique challenges: delicate materials, varying moisture levels, and stringent hygiene standards. Traditional silo discharge systems often can’t cope, resulting in flow issues that lead to costly downtime and inconsistent batching.
Bin Activator BA solves these problems using controlled vibration to re-energise compacted materials and encourage flow from the silo outlet. Positioned beneath silos or hoppers, the BA features a conical body and one or two externally mounted motovibrators that gently shake the material loose without damaging its structure. This ensures reduced downtime caused by clogging or manual intervention, delivers consistent feed rates to downstream equipment, and cuts operational costs by improving overall plant efficiency. Available in a variety of sizes and materials, the BA suits both new installations and retrofits, giving flour millers a versatile and reliable tool to keep production running smoothly.
While the BA meets the performance demands of most milling operations, Wamgroup understands that the food industry doesn’t just need performance, but it demands hygiene. That’s why the company developed the Bin Activator BAF, a food-grade version of the original system. Manufactured from 316L stainless steel and equipped with seals and gaskets compliant with FDA and EU 1935/2004 standards, it is built for operations where cleanliness is
non-negotiable. Its crevice-free design reduces the risk of contamination and supports thorough washdown procedures, making it ideal for flour milling plants producing baked goods, infant formula, or gluten-free products.
With nearly 60 years of experience in bulk solids handling and thousands of installations worldwide, Wamgroup has become a trusted name in the global flour milling sector. Its Bin Activators – both BA and BAF – are hard at work in mills around the world, ensuring optimal material flow and keeping operations on track. As the milling industry continues to evolve in response to trends like automation, traceability, and tightening food safety regulations, the importance of reliable discharge equipment only grows. Behind every smooth-running mill is technology like the BA and BAF, because in milling, when flow stops, everything stops. (Wamgroup - in Italia Wam Italia - Via di Sotto 9 A - 41032 Ponte Motta di Cavezzo - MO - Italy - Tel. +39 0535 740111 - www. wamgroup.it)
The Cusinato Group, through its companies Cusinato Giovanni and CMB, has successfully completed and commissioned a new system for the La Moderna Group in Mexico. Since 1964, Cusinato Giovanni has been designing, manufacturing, and installing machinery and systems worldwide for the storage and handling of pasta and other granular products. On the other hand, CMB has been designing, developing, and installing equipment and systems for processing flour and agro-food products since 1948.
With over 100 years of history, the La Moderna Group is the leading pasta producer in Mexico and one of the country’s most im -
portant companies, listed among the 50 largest industries in the Mexican Republic. For over thirty years, La Moderna has relied on the expertise of Cusinato, purchasing and installing systems for its various locations in Mexico and the United States. This consolidated collaboration has allowed La Moderna to maintain highquality standards in production, while Cusinato has developed high-performance systems, customized to the finest detail. In the newly commissioned system, located at an altitude of 2,800 meters, CMB manufactured the storage facility dedicated to the reception and treatment of raw materials, while Cusinato built the system for the conveyance and storage of short pasta. The entire structure was designed to meet the strictest earthquake standards.
The Cusinato Group is always available to its customers to analyze requirements and develop a preliminary project to share, all the way through defining the final layout with maximum customization options.
(CMB - Via Monte Pelmo 8 - 35018 San Martino di Lupari - PD - Italy - Tel. +39 0424 780176 - www.cmbsrl.com
Cusinato Giovanni - Via Monte Pelmo 8 - 35018 San Martino di Lupari - PD - Italy - Tel. +39 049 9440146 - www.cusinato.com)
The Magnoni division of the LM group has developed a special water removal system for a particular packaging: the plasticized pouch, ideal for protein beverages, fruit juices, pet food and animal feed.
Starting from the blowing system for tinplate containers and traditional bags, a consolidated technology in the range of Magnoni systems, a new product has been developed that is more suitable for difficult packaging such as pouches, whose bottom is much more difficult to dry. In particular, LM has created this product primarily for the pet food sector.
The production of this packaging involves the insertion on the packaging line of pouches that arrive a little damp or wet, as they come from a pasteurizer. The blower’s task is precisely to remove any residual water to make them arrive dry at the packaging station. The machine consists of a blowing tunnel of about 3.8 meters, with air flow management controlled by appropriate sensors. It is completely made of Aisi 304 stainless steel. Inside the tunnel there are two conveyors: a lower and an upper one to create a “sandwich” effect, with special straps that hold the product to contain it during passage and drying. The belts, with a width varying from 200 to 2000 mm, are made of high-drainage metal mesh, also in Aisi 304 stainless steel. The blower is equipped with upper and lower
blowing blades with adjustable position and inclination to facilitate blowing on the product. The machine is designed for both singlerow and multi-row products.
The covers can be inspected on both sides and insulated high-vent chimneys are provided for noise attenuation. Photocells are provided at the inlet and outlet to detect the flow of the pouches.
The power of the fans is calibrated according to the degree of dryness required and also to the type of product inside the pouches (which clearly must not be altered).
LM’s pouch blower is able to remove more than 99% of water. The particular design allows to manage products with heights ranging from 1 mm up to 30 mm without the need for any format change.
(LM Group - Via delle Nazioni 95 - 41122 Modena - Italy - Tel. +39 0593164411 - www.lmgroup.it)
The new year of AXOR has opened with some core beliefs: the company, which offers pasta production technologies for a variety of pasta shapes, turnkey projects, and engineering solutions, has become one of the main players in the world over the years and certainly has no plans to retreat.
Study, constant evolution, and the manufacturing of increasingly high-performance technologies are the pillars of AXOR’s work, and these same principles will guide the company throughout this new year. Many projects have already been initiated and are currently in progress, with many more on the horizon, already fueling the company’s goals.
Last year was one of the most successful, with new pasta lines installed and put into production in Germany, Argentina, Iraq, and Syria, among many others. Technicians were able to complete numerous projects worldwide, meeting and realizing the needs of customers from design through to installation.
By constantly improving services for national and international customers in the field of pasta production technologies to fully meet increasing project demands, AXOR continues to strive to meet today’s needs with tomorrow’s technologies.
This year, special attention should be given to AXOR’s participation in Ipack-Ima 2025 expo, where the latest trends and solutions in pasta production are showcased (booth A90-B89, Pavilion 3).
(AXOR - Via Maestra Grande 20 - 44045 Cento - FE - Italy - Tel. +39 051 6842166 - www.axor-italia.com)
L.P.S. (Special Shaped Pasta Line), one of AXOR’s strengths in technology.
European Bioplastics presented its 2024 edition of the market development, confirms the continuous growth of the global production capacities of bioplastics around 2.47 million tonnes in 2024 to approximately 5.73 million tonnes in 2029, as the report shows. The growth should be seen against the backdrop of increasing consumer awareness of the environmental impact associated with the overall plastic consumption, underscoring not only the resilience but also the significance of our industry to contribute to sustainable solutions.
Bioplastic alternatives exist for almost every conventional plastic material and corresponding application. Due to a strong development of biobased and biodegradable polymers, such as polylactic acid (PLA) and polyhydroxyalkanoates (PHA), biobased polyethylene (PE) as well as a steady growth of biobased polypropylene (PP), the production capacities will continue to increase significantly within the next 5 years, according to the data.
Bioplastics are used for an increasing variety of applications, ranging from packaging and fibres to consumer goods, automotive, and agricultural products. Packaging remains the largest market segment for bioplastics with 45 percent (1.12 million tonnes) of the total bioplastics market in 2024. The comparison between the production capacities and actual production in 2024 shows that the bioplastics industry is producing at almost 60% capacity. Although varying in some parts quite significantly from one polymer to another, ranging from 35% to 100%, the average utilisation rate in 2024 is 58% (1.44 million tonnes production vs. 2.47 million tonnes production capacities).
The UBP report, developed in collaboration with the German Nova-Institute, also highlights that the utilization of production capacities will largely depend on the interpretation of new European regulations, such as the PPWR (Packaging and Packaging Waste Regulation Proposal), and other future regulations related to the plastics market.
While food packaging is largely recognized as a long-term and resilient industry during economic downturns, its enduring growth is surpassed by demand for high barrier films in food packaging. In the latest market report by AMI (Applied Market Information), “High Barrier Films for Food Packaging - The Global Market 2024,” expert consultants have combined first-hand industry insights across all polymer substrates with data analysis to provide a comprehensive picture of this increasingly important sector. The research, released in November 2024, offers investors and industry participants a thorough understanding of competitive challenges, market dynamics, and industry development.
The report divides the global market into eight distinct regions, differentiating between the four distinct markets in Asia, which exhibit varying speeds of growth, growth directions, and use of substrates and barrier materials. The Indian Sub-Continent enjoys the highest rate of growth, in contrast to North East Asia, where demand for high barrier films remains stagnant.
Sustainability is a key factor in the rise in demand for high barrier films, as these films help prevent food waste, reduce packaging, and replace mixed-material aluminum foil laminates. However, in developed regions, poor consumer perception of plastics may hinder growth, as brand owners and converters seek alternatives through the use of paper, with many development projects and trials currently underway. Across Asia, more cost-effective mixed-material laminates are expected to remain prevalent.
The report provides insights into the different reasons behind these distinct growth drivers and offers analysis of future outcomes. It covers all transparent and non-transparent barrier materials typically used to replace aluminum foil.
The study explores the significant future potential of emerging barrier and substrate materials, some of which saw accelerated uptake during raw material shortages.
Chilled products, such as meat, fish, and dairy, accounted for the majority of high barrier film applications in 2023. While snack foods are expected to be the fastest-growing application, meat and fish will contribute the largest volume growth, as retailers seek to further protect this high-value segment.
Advances in technologies such as MDO-PE (Machine Direction Oriented Polyethylene) and BOPE (Biaxially Oriented Polyethylene), as well as improved coating solutions, will enable further growth in the use of high barrier films for stand-up pouches and retort pouches. These packaging formats are increasingly popular for their convenience features while complying with stricter sustainability and recycling regulations.
According to data released by the Italian organization FerderBio and cited in World of Organic Agriculture 2024, referring to 2023 and presented at Biofach by the Research Institute of Organic Agriculture FiBL in collaboration with IFOAM, the International Federation of Organic Agriculture Movements, Europe is accelerating its agroecological transition. Currently, 11% of agricultural land is cultivated using organic methods. The study reveals that in the European Union, organic farmland has reached 17.7 million hectares, accounting for 10.9% of the total Utilized Agricultural Area (UAA), representing a 3.6% increase compared to 2022. At the continental level, including non-EU countries, organic farming covers 19.5 million hectares, with a 4.1% growth.
Among individual countries, Spain leads the ranking with 3 million hectares, followed by France (2.8 million) and Italy, which
ranks third with 2.5 million hectares. However, Italy stands out for having the highest share of organic UAA, with 2.46 million hectares, nearly 20% of its total agricultural area – almost double the European average of 9.6% in 2021. Italy also leads in the number of organic operators, with over 84,191 farms, out of a European total of 495,000. Additionally, Italy tops the chart for the number of organic processors, with almost 25,000, compared to a total of 94,627 across Europe.
After a slight decline in 2022, the organic market regained momentum in 2023, reaching a value of €54.7 billion in Europe (+3%), of which €46.5 billion was in EU countries (+2.9%). Germany remains the largest European market with sales of €16.1 billion, followed by France. Globally, the European Union is the second-largest organic market after the United States (€59 billion). Looking at the broader picture, according to The World of Organic Agriculture 2024, the global organic agricultural area grew by 2.6% in 2023, reaching 98.9 million hectares, managed by 4.3 million organic farmers. Global organic product sales also increased, surpassing €136 billion.
Organic cultivated area in the EU as a percentage of total in 2023 (Source: USDA).
According to data from the United States Department of Agriculture’s (USDA) Foreign Agricultural Service, after a significant decline in 2022, the EU organic market began to recover in 2023, reaching a value of $50.4 billion – a 10.5% increase from 2022. This recovery is attributed to consumer economic recovery after years of high inflation. Generally, Europe benefits from a stable consumer base that remains resilient, and growth is expected to continue across EU countries – except Greece and Finland – albeit at a slower pace.
The USDA notes that the organic equivalence agreement between the United States (US) and the European Union (EU), which came into effect on June 1, 2012, has simplified trade between the two largest organic markets globally. This agreement allows food and agricultural products certified as organic in the US or EU to be labeled and sold as organic in both markets. However, the absence of specific HS codes for organic products makes precise trade monitoring difficult.
In this context, the high demand for organic products in the EU, coupled with the US-EU equivalence agreement, is likely to create export opportunities for American companies. Products with strong market potential include sweet potatoes, fresh produce, nuts, dried fruit, specialty grains, and processed organic products. US exporters will primarily compete on quality and price, but there are also opportunities for innovative and premium products.
US companies have benefited from the long-term growth of the EU organic market, but accurate monitoring of organic product trade remains complex. Official data cover only a portion of international organic trade since specific HS codes for organic products
are limited and apply to only certain product categories. Currently, these codes mainly cover fresh organic products such as milk, fruits, and vegetables, while most processed organic products and organic dried fruits lack dedicated codes. As a result, the actual total of US organic product exports to the EU is significantly higher than officially recorded.
Italian households’ consumption choices, including in the food sector, continue to be influenced by global uncertainty. Factors such as inflation instability, international conflicts (in Ukraine and the Middle East), climate change, and trade tensions with the United States contribute to consumer hesitancy.
The economic slowdown in Europe – especially affecting France, Germany, and Italy – has further reduced purchasing power. Food inflation, although down from the September 2022 peak of +13.5%, saw a new increase of +2.2% in December 2024. Meanwhile, average wages in Italy have remained largely stagnant over the past twenty years (-0.2% between 2000 and 2023, source: The European House – Ambrosetti).
Despite economic challenges, USDA data confirms that Italy maintained its leadership in organic agriculture in 2023, with over 2.46 million hectares of certified organic farmland, representing 19.8% of the national total.
Data presented at Rivoluzione Bio 2025 within SANA Food at BolognaFiere, Italy, report that Italy’s organic market exceeded €6.5 billion in 2024 (+5.7% compared to 2023). Organic agri-food exports reached €3.9 billion, marking a 7% growth compared to the previous year. The main export markets were Germany, France, Scandinavia, Benelux, and the United States, with promising prospects for the future.
Regarding consumption trends in Italy, USDA data show that in 2023, sales of organic products increased across almost all categories. Significant growth was recorded for cereals and derivatives, vegetable oils and fats, fresh eggs, non-alcoholic beverages, and organic wine (+6.9% after a -3.9% decline in 2022).
In contrast, significant declines were noted in sales of organic meat (-9.5%) and organic processed meats and sausages (-11.4%).
According to a Nomisma study presented at SANA Bologna, Italian consumers who purchase organic products primarily base their
choices on the product’s origin: 47% of consumers pay attention to whether the raw materials are Italian or locally sourced (32%), while 34% look for DOP/IGP certifications. Interest in organic products with sustainable packaging (20%) and 100% plant-based products (20%) is also increasing.
For health-focused product categories, organic products remain a key driver, influencing 22% of frequent users in purchasing plantbased products. The main reasons for purchasing healthy products are health guarantees (30%), environmental respect (24%), and quality (12%).
Regarding meal choices, organic consumers strongly prefer fresh, seasonal products (48% of users) and simple, minimally processed dishes (39%), while expectations for vegan products and options for specific dietary needs and intolerances remain high.
Regarding purchasing channels for organic products in Italy, modern retail remains the primary channel, with a total value of €3.3 billion and a 5.3% increase compared to 2023 (source: NielsenIQ, omnichannel, year ending December 2024).
The large-scale retail trade (GDO) dominates Italy’s food market, accounting for 80% of food sales. Supermarkets and hypermarkets are the most chosen channels (64.7%), followed by discount stores (16.2%). Private-label products hold a 31.5% market share, thanks to the growing preference for quality and affordability.
The number of Italians choosing organic products is steadily increasing. Today, 93% of the population between 18 and 65 years old regularly buys at least one organic product, a significant rise from 53% in 2013. Overall, 24 million households include organic products in their food shopping (compared to 13 million in 2012).
The main consumers of organic products are vegetarians and health-conscious individuals (76%), families with children over 11 years old (64%), with a prevalence among graduates or those with higher education (61%), and young millennials (aged 30-35, 59%).
The most interesting fact is that young people, despite having lower purchasing power, show a strong preference for healthy and sustainable food.
Furthermore, organic products are synonymous with quality, safety, and sustainability, and the preference for organic products is often linked to the search for certified raw materials, locally sourced ingredients, and products made in Italy, ensuring health, environmental respect, and animal welfare.
This trend is also reflected in out-of-home consumption: in 2024, nearly 8 out of 10 Italians chose organic products in restaurants, bars, and canteens, for a total value of €1.3 billion, despite a slight decline compared to the previous year.
Pasta Armando and chef Alessandro Borghese launch “ReMix, l’ho mischiata!”, a mixed pasta made with 100% Italian wheat from the Filiera Armando supply chain, bronze-cut, and certified with the “Zero Residue Pesticides and Glyphosate Method”. This new product pays tribute to one of the most virtuous traditions in Italian cuisine — created to recover and enhance leftovers from various types of pasta.
The new addition joins two other formats, in collaboration with the chef (Lo Spaghettone, il più Grosso and La Penna Liscia, la più Liscia), creating a mini-line within the Avellino-based pasta factory’s range.
To inspire those who wish to experiment with the new format, the package features a QR code that links to a recipe by chef Borghese.
A leader in the agri-food processing sector, Cereal Docks presents HeliaPRO, a protein flour derived from sunflower seeds. With a protein content of 50%, it stands out for its absence of common allergens and its versatility, making it ideal for plant-based, glutenfree, and clean label products such as bread, pasta, snacks, protein bars, plant-based burgers, sauces, and spreads.
HeliaPRO is the result of a sustainable production process that preserves the nutritional value of non-GMO sunflower seeds sourced from the EU. This innovation represents an important step in the group’s diversification strategy, which aims to expand the high value-added ingredients sector. The product is part of the 20252027 Industrial Plan and responds to the growing demand for plant-based, allergen-free, and clean label protein products. With it, Cereal Docks reaffirms its commitment to the ingredients sector, aiming to develop innovative solutions in collaboration with customers while maintaining a connection with the agricultural supply chain to guarantee the quality and safety of raw materials.
A specialist in flours since 1921, Molino Spadoni presents Pinsa and Base Pizza Ambient . Their dough, made with biga and fresh sourdough starter, boasts 80% hydration and an artisanal process that includes a 48-hour fermentation. The hand-stretched dough and high edge with pronounced alveolation make these bases appetizing, soft, and easily digestible.
The pizza range is further enriched with the Chella llà Neapolitan Pizza Flour, approved by the AVPN (Associazione Verace Pizza Napoletana). Available in 5 kg and 25 kg formats, it is designed for Neapolitan pizza, thanks to its high absorption capacity and adaptability to any fermentation process.
To meet professionals’ needs, Molino Spadoni has also introduced a 12.5 kg half-sack format, designed for key products: Farina PZ3, Farina PZ4, and Manitoba Flour.
Finally, the new Professional Pastry Flour line includes three varieties, all packaged in 5 kg bags, to meet the needs of various preparations: shortcrust pastry, cookies, and sponge cake; puff pastry, choux pastry, and croissants; and large leavened products.
La Molisana continues to stand out by combining tradition, innovation, and sustainability with two new products. Thanks to its double fold, Rigacuore ensures even cooking and optimal performance, enhanced by the use of 100% high-protein Italian durum wheat (up to 17%). The production follows the traditional recipe, using spring water from Parco del Matese in Italy and stone milling with modern technologies, resulting in a rough, bronze-cut pasta with excellent cooking resistance. The packaging also reflects the commitment to sustainability: the new FSC-certified paper wrapper is recyclable and sourced from responsibly managed forests.
The lupin flour-based pasta is an innovative product that celebrates the goodness of legumes. Available in penne rigate, fusilli, and spaghetti formats, it is made with 100% Italian durum wheat semolina and lupin flour, guaranteeing: 21 grams of protein per 100 grams and a high fiber content. Ideal for vegetarians, vegans, and those seeking a balanced diet, its low glycemic index also makes it suitable for those looking to manage blood sugar levels. Additionally, the taste of lupin pairs with durum wheat semolina, preserving both flavor and firmness.
In collaboration with the Italian company Astra Bio, producer of organic pasta under the IRIS Bio brand, Koehler Paper has packaged pasta for the first time using Koehler NexPlus® Seal Pure, a heat-sealable paper that ensures maximum shelf life, protects the product, and offers excellent strength properties, making it ideal for use on standard packaging machines. “With Koehler NexPlus® Seal Pure, we offer a solution with a reduced carbon footprint compared to conventional plastic packaging. Additionally, it is recyclable and helps conserve natural resources”, says Mauro Moretti, sales manager for flexible packaging paper at Koehler Italy.
The Koehler Innovation & Technology team collaborated with Koehler Paper experts to develop NexFlex® , a new generation of recyclable flexible packaging papers designed to replace plastic where possible with protective barrier solutions. The range includes standard papers, coated and uncoated, which are ideal for laminates used in bags, sachets, and other applications. It also includes Koehler NexPlus®, a new generation of sustainable barrier papers with functional surfaces for specific product protection; Koehler NexCoat®, papers coated on one side with high dimensional stability and excellent smoothness; and Koehler NexPure ®, uncoated papers with a natural appearance.
In 2025, Landucci celebrates a special milestone: 100 years of activity. A century of challenges, transformations, and achievements has established the company as a global reference in the production of pasta dies and machinery. This anniversary is not only an opportunity to honor the past, but also a stimulus to look ahead, with new investments and projects propelling the company into the future.
Founded in 1925, as a small family business, thanks to the determination of those who believed in the value of their work, the company asserted itself through the quality of its products and its ability to adapt to changes in the sector. Over the years, it has remained faithful to a clear vision: innovate without losing sight of tradition. This approach has enabled continuous expansion and the introduction of cutting-edge technologies, improving production efficiency and ensuring increasingly higher quality standards. Today, Landucci’s machinery and dies are used worldwide, with customers across all continents and in more than ninety countries. The reliability of its solutions and the ability to respond to the specific needs of each client have strengthened its reputation, making the brand synonymous with excellence.
Behind this success, however, there is more than just technology and innovation, but people are at the heart of it all. Technicians, designers, and specialized operators work with passion and expertise, ensuring that every product meets the highest quality standards. The company’s corporate culture is rooted in a combination of experience and dedication, values passed down from generation to generation.
In recent years, sustainability has become a priority. The company has embraced the challenge of reducing energy consumption and minimizing the environmental impact of its production processes and final products with determination. The goal is to merge innovation and responsibility, developing technologies that address both productivity needs and environmental concerns. And 2025 is not only a time for celebration, but an opportunity for renewal. Landucci has planned numerous events dedicated to partners, customers, and collaborators – occasions to share achievements, experiences, and future prospects. With a century of history behind it, the company continues forward with the same spirit that
has guided it since the beginning: combining tradition and innovation to shape the future of pasta production.
(Landucci - Via Landucci 1 - 51100 Pistoia - Italy - Tel. +39 0573 532546 - www.landucci.it)
Last February, during the “La Fabbrica delle Idee” initiative held at Spazio Murat in Bari, Italy, Knight of Labor Giuseppe Pellicola, founder and honorary president of Molitecnica Sud, was awarded a plaque by Confimi Puglia to celebrate his 65 years of professional activity.
Born in 1942 and the son of a dairyman, Pellicola started working at a very young age as an apprentice in a mill, eventually becoming head miller after a few years. He then embarked on his own venture to build milling machines in the garage of his home with his sons and a few workers. In the 1980s, he took a major step by relocating the business to the industrial area of Altamura (Ba, Italy), during a period of significant growth in the construction of small mills across many regions of Italy. In 2009, the company moved to a new and larger facility, still in Altamura.
Today, Gruppo Pellicola, of which Molitecnica Sud is a part and carried on by his sons and the third generation of the family, produces agro-industrial solutions, such as complementary plants for the pasta and couscous industries, plants for the granular and floury products industry (storage, transport, dosing, control…), and plants for the milling industry, operating in Italy and worldwide.
“Confimi Puglia wanted to celebrate the 65th anniversary of my father, Giuseppe Pellicola, with a plaque that represents not only his extraordinary professional career, but also the commitment, dedication, and vision that guided him at every stage of his career. His story is a testimony to how Italian manufacturing, when guided by solid principles, can grow and become a reference point. A special thanks to Confimi Puglia for this tribute, to friends, relatives, collaborators, and all those who took part in the event. Thanks also to KYR, the group that made the evening even more special with their musical performance. This event was a valuable opportunity to reflect on the value of enterprise and the contribution that people like my father have made to the growth of the Italian manufacturing sector,” says Carlo Pellicola, CEO of Gruppo Pellicola. (Molitecnica Sud - Gruppo Pellicola - C.da Torre La Macchia - 70022 Altamura - BA - Italy - Tel. +39 080 3101016 - www.molitecnicasud. it - www.gruppopellicola.com)
One of the most significant challenges facing the packaging market – an industry that has long been engaged in the search for sustainable solutions – is the study of materials. Innovative packaging aims to reduce materials and bulk, thereby cutting CO₂ emissions and waste, without compromising the level of protection required in different market segments. Research explores all types of packaging materials, identifying the best solutions to maximize their properties while ensuring food safety, stability – thus preserving the efficacy of pharmaceutical molecules –protection during transport, and correct preservation throughout the entire process.
Materials innovation will take center stage at Ipack-Ima, scheduled to take place at Fiera Milano Rho, Italy, from May 27 to 30, 2025, with over 200 companies presenting specialized proposals for eco-friendly and smart materials that address sustainability and production optimization needs.
These aspects will be highlighted in exhibition stands under the Ipack-Mat - Packaging Materials for Product Development brand, a project designed to make it easy to identify companies offering primary, secondary, and tertiary packaging materials, either exclusively or in combination with machinery and plants.
As the main partner of Ipack-Mat, Conai has reaffirmed its commitment to supporting the initiative, recognizing it as an important opportunity to promote sustainability in the packaging industry. The event serves as a meeting point for innovation, technology, and sustainability, providing companies with new ideas and solutions to tackle the challenges of the circular economy. Among Conai’s key objectives is to support companies in adopting increasingly efficient production models that enhance resource utilization and reduce environmental impact, promoting a packaging approach that is not only functional but also responsible.
From materials helping reduce food waste to those ensuring food safety, the connection with the certification sector is both necessary and strategic. For this reason, the Ipack-Ima Lab - Solutions
for Product Testing & Certification exhibition area will return, organized in collaboration with the Italian Institute of Packaging. The aim is to provide visibility to laboratories, certification bodies, and research institutes specializing in quality and compliance testing related to MOCA regulations, which govern materials and objects intended for food contact. Companies choosing this path seek to uphold the highest quality standards, finding crucial support during the research and development phase.
The Ipack-ImaLab initiative was established to create a dedicated space for service companies, laboratories, and consulting firms operating in the packaging sector, which often struggle to establish visibility. To address this need, the exhibition area will be complemented by a program of events focused on sharing technical knowledge and insights.
The event will feature a network of selected and accredited companies conducting specific tests on the barrier properties of materials. In addition to having dedicated exhibition spaces, these companies will have the opportunity to organize presentations as part of the official event program. This format positions IpackImaLab as a cutting-edge laboratory for packaging within IpackIma 2025.
The Chiriotti Editori Publishing house takes part at the coloured events, where you can find our magazines free of charge
Italy
5-7 May 2025 - Zoomark - Pet Food Exhibition - Bologna - www.zoomark.it
5-8 May 2025 - TuttoFood - Food Exhibition - Milan - www.tuttofood.it
13-15 May 2025 - SPS Italia - Automation Exhibition - Parma - www.spsitalia.it
27-30 May 2025 - Ipack-Ima - Packaging and Pasta Exhibition - Milan - www.ipackima.com
8-9 October 2025 - Save Verona - Automation Exhibition - Verona - www.exposave.com
17-21 October 2025 - Host - Professional Hospitality Exhibition - Milan - host.fieramilano.it
28-29 October 2025 - CibusTec Forum - Food Industry Forum - Parma - www.cibustec.it
28-29 October 2025 - Labotec - Exhibition of analysis laboratories - Parma - www.labotec.one
19-20 November 2025 - In-Vitality - Exhibition of ingredients and functional foods - Milan - www.in-vitality.it
27-29 November 2025 - International Livestock Fairs - Agrozootechnics Exhibition - Cremona - www.fierezootecnichecr.it
14-15 January 2026 - MarcabyBologna Fiere - Private label exhibition - Bologna - www.marca.bolognafiere.it
16-20 January 2026 - Sigep - Pastry, ice cream, bakery and coffee exhibition - Rimini - www.sigep.it
28-31 January 2026 - Fieragricola - Agricultural Exhibition - Verona - www.fieragricola.it
11-12 February 2026 - Solids - Bulk Technology Exhibition - Parma - www.solids-parma.de
22-24 February 2026 - Sana Food - Organic Exhibition - Bologna - www.sana.it
27-30 October 2026 - CibusTec - Food Industry Exhibition - Parma - www.cibustec.it 4-7 May 2027 - Cibus - Food Exhibition - Parma - www.cibus.it
Worldwide
18-22 May 2025 - Iba - Bakery Exhibition - Düsseldorf (Germany) - www.iba.de/en 11-14 June 2025 - Propak Asia - Packaging Exhibition - Bangkok (Thailand) - www.propakasia.com
24-26 June 2025 - Propak China - Packaging Exhibition - Shanghai (China) - www.propakchina.com/en
24-27 June 2025 - Fispal Tecnologia - Food and Packaging Industry Exhibition - São Paulo (Brazil) www.fispaltecnologia.com.br
13-16 July 2025 - IFT Expo - Food Technologists Exhibition-Conference - Chicago (USA) - www.iftevent.org
20-22 August 2025 - Anuga FoodTec India - Food Industry Exhibition - Mumbai (India) - www.anugafoodtec-india.com
9-11 September 2025 - Propak West Africa - Packaging Exhibition - Lagos (Nigeria) - www.propakwestafrica.com
14-17 September 2025 - IBIE Baking Expo - Bakery Exhibition - Las Vegas (USA) - www.bakingexpo.com
23-25 September 2025 - FachPack - Packaging Exhibition - Nuremberg (Germany) - www.fachpack.de
23-25 September 2025 - Powtech - Bulk Technology Exhibition - Nuremberg (Germany) - www.powtech.de
23-25 September 2025 - 21st ICC Congress - World Conference on Cereal Chemistry - Vienna (Austria) - www.icc.or.at
29 September - 1 October 2025 - Pack Expo Las Vegas - Packaging Exhibition - Las Vegas (USA) www.packexpolasvegas.com
4-8 October 2025 - Anuga - Food Exhibition - Cologne (Germany) - www.anuga.com
15-16 October 2025 - JTIC - Technical Days for the Cereal Industry - Auxerre (France) - www.jtic.eu
28-30 October 2025 - Eats - Food Industry Exhibition - Chicago (USA) - www.theeatsshow.us.messefrankfurt.com
4-6 November 2025 - Gulfood Manufacturing - Food Industry Exhibition - Dubai (UAE) - www.gulfoodmanufacturing.com
4-7 November 2025 - AndinaPack - Food and Packaging Industry Exhibition - Bogotá (Colombia) - andinapack.com
7-10 November 2025 - Foodtech - Food Industry Exhibition - Athens (Greece) - www.foodtech.gr
25-27 November 2025 - SWOP - Food & Packaging Industry Exhibition - Shanghai (China) - www.swop-online.com
25-27 November 2025 - SPS - Automation Exhibition - Nuremberg (Germany) - www.sps-exhibition.com
30 November - 2 December 2025 - Natexpo - Organic Exhibition - Lyon (France) - natexpo.com
9-11 December 2025 - Pacprocess MEA - Food and Packaging Industry Exhibition - Cairo (Egypt) www.pacprocess-mea.com
1-4 February 2026 - ProSweets - ISM Cologne - Confectionery Industry Exhibitions - Cologne (Germany) www.prosweets.com
10-13 February 2026 - Biofach - Organic Exhibition - Nuremberg (Germany) - www.biofach.de
10-12 March 2026 - Victam Asia - Feed Industry Exhibition - Bangkok (Thailand) - www.victamasia.com
23-26 March 2026 - Alimentaria - Food Exhibition - Barcelona (Spain) - www.alimentaria.com
7-13 May 2026 - Interpack - Packaging Exhibition - Düsseldorf (Germany) - www.interpack.com
2-4 June 2026 - Victam International - Feed Industry Exhibition - Utrecht (Netherlands) - www.victaminternational.com
2-5 June 2026 - Expo Pack Mexico - Packaging Exhibition - Mexico City (Mexico) - www.expopackmexico.com.mx
9-12 June 2026 - Alimentec - Food Industry Exhibition - Bogotá (Colombia) - www.feriaalimentec.com/en
17-18 June 2026 - Snackex - Snack Show - Lisbon (Portugal) - www.snackex.com
6-9 October 2026 - Alimentaria Foodtech - Food Industry Exhibition - Barcelona (Spain) - www.alimentariafoodtech.com
17-21 October 2026 - Sial - Food Exhibition - Paris (France) - www.sialparis.com
18-21 October 2026 - Pack Expo - Packaging Exhibition - Chicago (USA) - www.packexpointernational.com
24-27 October 2026 - Südback - Bakery Exhibition - Stuttgart (Germany) - www.messe-stuttgart.de/suedback
25-29 October 2026 - IUFOST - World Congress of Food Science and Technology - Kaohsiung (Taiwan) - www.iufost.org
23-26 November 2026 - All4Pack - Packaging Exhibition - Paris (France) - www.all4pack.com
23-26 February 2027 - Anuga FoodTec - Food Industry Exhibition - Cologne (Germany) - www.anugafoodtec.com
16-19 March 2027 - Auspack - Packaging Exhibition - Melbourne (Australia) - www.auspack.com.au
4-7 May 2027 - Hispack - Food and Packaging Industry Exhibition - Barcelona (Spain) - www.hispack.com
14-18 June 2027 - Achema - World Chemical Exhibition - Frankfurt (Germany) - www.achema.de
3U VISION SRL
Via Ugo La Malfa 20 40026 - Imola BO - ITALY +39 0542 1881791 info@3uvision.com www.3uvision.com
AGRINOVA SRL
Via Togliatti 52 12038 - SAVIGLIANO CN - ITALY +39 0172 715488 info@agrinova.it www.agrinova.it
ALAPALA DIŞ TİCARET LTD. ŞTİ. Organize Sanayi Bölgesi 12. Cadde No:18 PK54 19040 - CORUM TURKEY +90 364 254 95 60 info@alapala.com www.alapala.com
ALITEST SRL
Via Circonvallazione Fosse 7 46019 - VIADANA MN - ITALY +39 0375 780789 info@alitest.it www.alitest.it
ALTAQUOTA EXTREME WORKS srl
Via Santa Croce 36/B 12084 - Mondovì - ITALY +39 0328 2381853 segreteria@altaquota.info altaquota.info
AMANDUS KAHL GMBK & co KG
Dieselstrasse 5-9
D 21465 - REINBEK - GERMANY +49 40 727710 info@amandus-kahl-group.de www.akahl.de
ANSELMO IMPIANTI SRL
Via Fossano 33 12041 - BENE VAGIENNA CN - ITALY +39 0172 654755 anselmo@anselmoitalia.com www.anselmoitalia.com
ANTENORE VISENTIN SRL Via Cartera 39 31100 - TREVISO TV - ITALY +39 0422 300311 info@antenorevisentin.com www.antenorevisentin.com
AXOR SRL
Via Maestra Grande 20 44045 - CENTO FE - ITALY +39 051 6842166 info@axor-italia.com www.axor-italia.com
BARRA PROJECT INTERNATIONAL SRL Via Lombardia 43 24027 - Nembro BG - ITALY +39 035 270820 barra@barraproint.it www.barraproject.com
BECCARIA SRL
Via Sperino 46 12030 - SCARNAFIGI CN - ITALY +39 0175 274737 beccaria@beccaria.it www.beccaria.it
BIEMMEMECCANICA SRL
VIa Villabroggia 27
37050 - ZEVIO VR - ITALY +39 045 6075018 info@biemmemeccanica.com www.biemmemeccanica.com
BORGHI SRL Via Paradello 7
45037 - MELARA RO - ITALY +39 0425 89689 info@borghigroup.it www.borghigroup.it
graders, sorters
cereal milling equipment belts brush sieves pipes, piping clothing, gaskets stitching ancillary equipment sleeves bucket elevators
cereal milling equipment
analyzers
industrial rope access and maintenance services
feed equipment
pasta machines
cereal milling equipment
pasta machines
ancillary equipment extractors
cereal milling equipment feed equipment silos hammer mills feed mixers extractors pneumatic conveyors
pellet mills hammer mills assistance, maintenance
BRAMBATI SPA
Via Strada Nuova 37 27050 - CODEVILLA PV - ITALY +39 0383 373100 info@brambati.it www.brambati.it
BÜHLER SPA
Via San Bovio 3 - San Felice 20090 - SEGRATE MI - ITALY +39 02 703111 buhler.milan@buhlergroup.com www.buhlergroup.com
CAREDI SRL
Via Sant’Elena 52 31057 - SANT’ELENA DI SILEA TV - ITALY +39 0422 94073 info@caredi.it www.caredi.it
CBC SRL
S S 75 C. U. Km 4,190 - Z.I. 06083 - OSPEDALICCHIO BASTIA UMBRA PG - ITALY +39 075 808151 sales@concetti.com www.concetti.com
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
CIMAS SRL
Via Val di Rocco 42 06134 - PONTE FELCINO PG - ITALY +39 075 5918339 commerciale.cimas@cimasitalia.it www.cimasitalia.it
CIMBRIA SRL
Via Colombarotto 2 40026 - IMOLA - BO - ITALY +39 0542 361423 seainfo@agcocorp.com www.cimbria.com
CMB SRL
Via Monte Pelmo 8 35018 - SAN MARTINO LUPARI PD - ITALY +39 0424 780176 info@cmbsrl.com www.cmbsrl.com
CMF FERRARI CARLO SRL
Via Venezia 3
25037 - PONTOGLIO BS - ITALY +39 030 7376774 amministrazione@cmf-italia.it www.cmf-italia.it
COLOMBO PIETRO SRL
Via Marco D’ Oggiono 21 23848 - OGGIONO LC - ITALY +39 0341 576251 info@colombopietro.it www.colombopietro.it
CONCETTI SPA
S S 75 C.U. Km 4,190 - Fraz. Ospedalicchio
06083 - BASTIA UMBRA PG - ITALY +39 075 801561 salesitaly@concetti.com www.concetti.com
CPS SRL
Via Montecassino 47 - Località Larghe
40050 - FUNO DI ARGELATO BO - ITALY +39 051 6647979 info@cpscucitrici.it www.cpscucitrici.it
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 coffee equipment silos feeders, proportioners, dosers roasters crackers extractors peelers cutting machines peelers
washers pellet mills driers alveographs cereal milling equipment feed equipment pasta machines confectionery bakery equipment dampers sifters farinographs roller mills moisture testers silos pasta presses purifiers plansifter extruders coffee equipment cocoa processing machines granulators granulating machines degerminators rice millings courers hammer mills refiners pasta driers trieurs silos
packaging equipment sacks filling machines palletizers depalletizers weight checker
conditioners
silos
graders, sorters
feeders, proportioners, dosers
feed equipment flakers driers roller mills toasters sacks filling machines scourers
flour, feed, rice mills handling and storage sub supplying screws, worms ancillary equipment
packaging and bottlingh handling and storage packaging equipment sacks filling machines depalletizers palletizers palletizing robots stitching
stitching sacks filling machines
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
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
DELLAVALLE SRL
Via Per Suno 2 28040 - MEZZOMERICO NO - ITALY +39 0321 97097 dellavalle@cerealmachinery.it www.cerealmachinery.it
DOLZAN IMPIANTI SRL
Via Roma 260 35015 - GALLIERA VENETA PD - ITALY +39 049 5969375 dolzan@dolzan.com www.dolzan.com
ELETTRONICA ZAMBELLI SRL
Via Amendola 8
47039 - SAVIGNANO SUL RUBICONE FC - ITALY +39 0541 941104 zambelli@zambellionline.com www.zambellionline.com
ELICA ASM SRL
Via della Tecnica 3/2
40050 - ARGELATO BO - ITALY +39 051 6630419 info@elica-asm.com www.elica-asm.com
FAVA SPA
Via IV Novembre 29 44042 - CENTO FE - ITALY +39 051 6843411 info@fava.it www.fava.it
FRAGOLA F.LLI SPA
Via Del Caminaccio 2 06088 - SANTA MARIA ANGELI PG - ITALY +39 075 805291 commerciale@fragolaspa.com www.fragolaspa.com
GENERAL DIES SRL
Via Strà 182
37030 - COLOGNOLA AI COLLI VR - ITALY +39 045 7650600 info@generaldies.com www.generaldies.com
GRESPAN IMPIANTI TECNOLOGICI SRL
Via Roma 144
31020 - CASTRETTE DI VILLORBA TV - ITALY +39 0422 608848 info@grespan.it www.grespan.it
GROUP PACK SRL
Strada del lavoro 71 47892-ACQUAVIVA - RSM +39 0549 911186 info@group-pack.com www.group-pack.com
IMAGIN SOLUTIONS SRL
Via Dante Alighieri 25
24030 - MEDOLAGO BG - ITALY +39 035 902103 info@bonfanti.eu www.bonfanti.eu
IMMAC SRL
Via Strada Nuova 25
27050 - CODEVILLA PV - ITALY +39 0383 373044 info@immacsrl.com www.immacsrl.com
pipes, piping ancillary equipment cereal milling equipment
rice milling aspirators, suction units, exhaust units dust collectors, cyclones scourers bucket elevators plansifter bleachers graders, sorters
packaging equipment vffs vertical form fill seal machines vacuum packaging machines filling closing machines
automation and controls switch boards
sorterspackaging
IST 2000 SRL
Via Corazza 22
44124 - FERRARA FE - ITALY +39 053 2099536 info@istsort.com www.istsort.com
ITALPACK SRL
Via Costa 106 47822 - SANTARCANGELO DI ROMAGNA RN - ITALY +39 0541 625157 italpack@italpack.net www.italpack.net
ITALSAVE SRL
Via Vecellio 13
31025 - SARANO DI SANTA LUCIA DI PIAVE TV - ITALY +39 0438 460640 info@italsave.it www.italsave.it
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
LANDUCCI SRL
Via Landucci 1 51100 - PISTOIA PT - ITALY +39 0573 532546 landucci@landucci.it www.landucci.it
MAGNETICA TORRI SNC
Via Giovanni XXIII 10 25086 - REZZATO BS - ITALY +39 030 2594184 info@magneticatorri.it www.magneticatorri.it
MARANI SNC
Frazione Casalfoschino 16/BIS 43018 - SISSA TRECASALI PR - ITALY +39 0521 877223 info@marani.it www.marani.it
MIX SRL
Via Volturno 119/a 41032 - CAVEZZO MO - ITALY 0535 46577 info@mixitaly.com www.mixitaly.com
MOLITECNICA SUD - GRUPPO PELLICOLA SRL
Cda Torre La Macchia 70022 - ALTAMURA BA - ITALY +39 080 3101016 info@gruppopellicola.com www.gruppopellicola.com
MORO SRL
Via pirandello 10
20825 - BARLASSINA Mb - ITALY +39 0362 556050 info@moro.it www.moro.it
MULMIX SRL
Via Palladio 7, Marsango 35010 - CAMPO SAN MARTINO PD - ITALY +39 049 9638211 mulmix@mulmix.it www.mulmix.it
NEWPHARM SRL
Via Tremarende 24/B 35010 - SANTA GIUSTINA IN COLLE PD - ITALY +39 049 9302876 info@newpharm.it www.newpharm.it
NICCOLAI TRAFILE SRL
Via Cardarelli 19 - Z I Sant’Agostino 51100 - PISTOIA PT - ITALY +39 0573 92731 niccolai@niccolaitrafile.it www.niccolai.com
graders, sorters
feeders, proportioners, dosers filling closing machines vffs vertical form fill seal machines sacks filling machines packaging equipment shrink tunnels
assistance, maintenance paints, lining, coating
automation and controls
pasta machines dies cutting machines washing machines
ancillary equipment
cereal milling equipment assistance, maintenance
ancillary equipment feed mixers filters granulators nozzles level indicators granulating machines
cereal milling equipment
ancillary equipment
feed equipment silos driers hammer mills
disinfestation
pasta machines dies washing machines dough sheeter cutting machines
OBR BULGARELLI SRL
Via Parri 3
42045 - LUZZARA RE - ITALY +39 0522 976972 obr@obr.it www.obr.it
OCRIM SPA Via Massarotti 76
26100 - CREMONA CR - ITALY +39 0372 4011 info@ocrim.com www.ocrim.com
OFFICINE LOPORCARO SRL Via Del Grano 1 - Z.I. 70022 - ALTAMURA BA - ITALY +39 080 3101167 info@loporcaro.it www.loporcaro.it
OLOCCO SRL Via Del Santuario 41 12045 - FOSSANO CN - ITALY +39 0172 692579 olocco@olocco.it www.olocco.eu
PAGANI IMBALLAGGI SNC
Via G. Morandi 32 21047 - SARONNO VA - ITALY +39 02 96701343 info@paganiimballaggi.com www.paganiimballaggi.com
PARTISANI SRL
Via Buli 2
47122 - FORLI’ FC - ITALY +39 0543 796165 info@partisani.com www.partisani.it
PERKIN ELMER ITALIA SPA 1-3 Allée de L’Épervier 93420 - VILLEPINTE - FRANCE
scarlett.durandkick@perkinelmer.com www.perkinelmer.com
PERRIN’S CHEMICALS SAS Str. Provinciale 60 per San Giorgio Km. 2 70019 - TRIGGIANO - ITALY +39 080 5491712 info@perrinschemicals.com www.perrinschemicals.com
PLP SYSTEMS SRL
Via Provinciale SP 21,303 29018 - LUGAGNANO VAL D’ARDA PC - ITALY +39 0523 891629 info@plp-systems.com www.plp-systems.com
RAMBALDO ANTONIO SRL
Via Tessara 9/11
35010 - SANTA MARIA DI NON - CURTAROLO PD - ITALY +39 049 557094 info@rambaldoantonio.com www.rambaldoantonio.com
RIMA SRL
Via Viazza Sinistra 2 40050 - MEZZOLARA DI BUDRIO BO - ITALY +39 051 805912 rimarticolitecnici@libero.it www.articolitecnici.it
ROSA CATENE SPA
Via San Rocco 5/b 23801 - CALOLZIOCORTE LC - ITALY +39 0341 630294 rosa@rosacatene.com www.rosacatene.com
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
ancillary equipment cereal milling equipment feed equipment
cereal milling equipment silos roller mills cleaners pneumatic conveyors purifiers degerminators washers hammer mills
cereal milling equipment
ancillary equipment valves pipe fittings pneumatic conveyors
bundling machines sacks filling machines palletizers depalletizers palletizing robots sealing welding machines pallet wrapping, hooding machines
cereal milling equipment cleaners, stone mills
analysis equipment
disinfestation
feed equipment, liquid and powder dosing, coating
ancillary equipment
stitching sacks filling machines ancillary equipment
chains
SARP srl
Via Montebelluna 43 - loc. S. Andrea o. m. 31033 - CASTELFRANCO VENETO TV - ITALY +39 0423 482633 sarp@sarp.it www.sarp.it
SEFAR ITALIA SRL
Via Nazioni Unite 44 10093 - COLLEGNO TO - ITALY +39 011 42001 info@sefar.it www.sefar.it
SEVEN SRL - Unipersonale Via dell’industria 2 35012 - CAMPOSANPIERO PD - ITALY +39 049 8874518 seven@sevensrl.it www.sevensrl.it
SIAT SRL
Via Circonvallazione Ovest 53 40050 - CASTELLO D’ARGILE BO - ITALY +39 051 977027 info@siat.it www.siat.it
SIRCEM CM SPA
Via Armando Diaz 19 84018 - SCAFATI SA - ITALY +39 081 8631205 sircem@sircem.it www.sircem.it
STM MICROTEC SRL
Via Milano 14 20064 - GORGONZOLA - ITALY +39 02 9516875 sales@stm-microtec.com www.stm-microtec.com
TE.COM DI DEL VACCHIO via emilia Est 1420/3 41100- MODENA MO - ITALY +39 059 282353 info@te-com.it www.te-com.it
TECALIT SRL
Via Leonardo 60
35018 - SAN MARTINO DI LUPARI PD - ITALY +39 049 9460985 tecalit@tecalit.it www.tecalit.it
TECHNOBINS SRL
Via Cartesio 2
42122 - REGGIO EMILIA RE - ITALY +39 0522 943002 techbins@tin.it www.technobins.it
TECNOGRAIN CARLINI SRL
Via Aldo Moro 23
46010 - CURTATONE MN - ITALY +39 0376 478584 info@tecnograin.com www.tecnograin.com
TUBIMONT SRL
Corso Asti 2 I 12050 - GUARENE CN - ITALY +39 0173 228414 info@tubimont.it www.tubimont.it
V PROJECT SRL
Via Papa Giovanni XXIII 5 26021 - ANNICCO CR - ITALY +39 0374 77041 amministrazione@vprojectsrl.it www.vprojectsrl.it
VEGA ITALIA SRL
Via Fermi 8
20090 - ASSAGO MI - ITALY +39 02 8914081 info.it@vega.com www.vega.com
fresh pasta machinery proving tunnel freezing tunnels pasta machines fresh pasta pasteurizers
ancillary equipment textiles frames
ancillary equipment pipes, piping cereal milling equipment
brushes
pasta machines silos feeders, proportioners, dosers pneumatic conveyors filters bucket elevators control panels industrial pc
pilot plants
ancillary equipment
pasta machines pasta presses pasta driers
material handling and storage silos
refrigerating units
feeders, proportioners, dosers
design and implementation of industrial electrical systems
automation and controls
VERDI SPA
Via Volta 7 1
42024 - CASTELNUOVO DI SOTTO RE - ITALY +39 0522 683899 info@verdispa.com www.verdispa.com
WAM ITALIA SPA
Via di Sotto 9/A 41032 - PONTE MOTTA DI CAVEZZO MO - ITALY +39 0535 740111 gianni.salvioli@wamgroup.com www.wamgroup.com
ZANIN SRL Viale Delle Industrie 1 31032 - CASALE SUL SILE TV - ITALY +39 0422 785444 info@zanin-italia.com www.zanin-italia.com
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.
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.
Please send me a sample
Surname and
3U Vision - Imola (I)...................................October
Agrinova - Savigliano (I) 12
Anselmo - Bene Vagienna (I) 15
AXOR - Cento (I) ........................................................... 11
Beccaria - Scarnafigi (I) 19
Borghi - Melara (I) 17
Brambati - Codevilla (I) 2
Chiriotti Editori - Pinerolo (I) ........................... 73
Cimas - Ponte Felcino (I) 14
CMB - Marostica (I) 59
CMF Ferrari - Pontoglio (I) ..................................41
Colombo - Oggiono (I) 20
Concetti Group - Bastia Umbra (I) 24
Cusinato - S. Martino di Lupari (I)
Defino & Giancaspro - Gravina in P. (I) 10
General Dies - Colognola (I)
- Codevilla (I) 18
-
(I)
