ITALIAN FOOD TECHNOLOGY 55/2009

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P R O C E S S I N G & P A C K A G I N G

n. 55 - March 2009ISSN 1590-6515

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36 - FOOD PROCESSINGDeep freezing process units - Vomm turbo-technology - Multipurpose processing tool - Ready-meals production - Dosing and filling systems - TMCI Padovan at Anuga FoodTec - Bulk bag unloading system, feeding mixer and packaging - Automatic storage plant

46 - MILK AND CHEESE EQUIPMENTMilk processing - Pasta filata cheese production

50 - BREAD AND PASTAPlants and machineries for pasta making - Semiautomatic bread slicer

54 - FILLING AND PACKAGINGLatest technologies in the secondary packaging - Suitable packing solution - Horizontal packaging machine - Electric thermo-forming machine - Multihead system for packaging solution - Packaging solutions for special needs - Maximum reliability in pallet wrapping - Aseptic filler - Stick-packs - Intermittent vertical packaging machine - Ultra-sonic welders

64 - MATERIAL HANDLINGRobotized volumetric feeder and flow-pack wrapper - Chain transmis-sion and conveying - The key to efficient material handling

66 - ANCILLARY EQUIPMENTFlexible on site nitrogen generation - Fluid transfer technology - Sensors serving food processing - Toothed belt drive for quick positioning

70 - PACKAGING MATERIALSEasy to open packages are not a given (A. Aström) - Twistband for ties and closures - Producing stronger containers faster

74 - PACKAGING TRENDSPlastic packaging growth to outpace paper through 2012 - US demand for natural polymers to reach $4 billion in 2012

76 - RESEARCHDietary fat raises breast cancer risk - Antioxidant effects from eating almonds - Coffee intake may slow liver disease progression - Eating fast contributes to obesity

80 - MARKETING REPORTSMintel predicts top trends for 2009 - Ten trends to watch in pack-aged goods - Fresh flavour and scent trends for 2009

88 - NEWSBioplastics industry developed position on LCA - EHPM questions EFSA’s method for assessing article 13 claims - Packaging line with sleeve label application - EFSA opinion on nanotechnologies and food safety - Newly adopted FIAP to create EU-wide rules for addi-tivies flavours and enzymes - Ipack-Ima: appointment with food processing & packaging - Cibus Tec 2009 in Parma - International events in Italy

96 - ADVERTISER INDEX

96 - COMPANY INDEX

March 2009 number 55

DEPARTMENTS

5 - FOOD DEVELOPMENTRecent innovations in consumer science techniques for food product development

13 - TRANSGENESCurrent state of transgenes in food production

27 - SHELF-LIFEChanges in microbial populations in ready-to-eat vegetable salads during shelf-life

CONTENTS

S. PorrettaG. IshmaelG. GabayK.D. LiH. Moskowitz

P. PlahutaP. Raspor

A. PianettiL. SabatiniB. CitterioL. Pierfelici P. NinfaliF. Bruscolini

International Edition

P R O C E S S I N G & P A C K A G I N G

n. 55 - March 2009ISSN 1590-6515

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2579_indice_INGLESE.indd 1 25-02-2009 18:58:06

FOOD DEVELOPMENT

Italian Food & Beverage Technology - LV (2009) march - 5

SEBASTIANO PORRETTA1 - GWEN ISHMAEL2 -GILLIE GABAY3 - KIMMI (DONGNING) LI4 - HOWARD MOSKOWITZ5

1President of Italian Association of Food Technology, AITA.Stazione Sperimentale per l’Industria delle Conserve Alimentari,Viale F. Tanara, 31/A, 43100 Parma, Italy.2Decision Analyst, Inc., 76011 Arlington, Texas.3College of Management Studies, Rishon Letzion, Israel.4Chaoyang District, Beijing 100029, China.5CEO Moskowitz Jacobs Inc., 1025 Westchester Ave., White Plains, New York.

RECENT INNOVATIONS IN

CONSUMER SCIENCE TECHNIQUES

FOR FOOD PRODUCT DEVELOPMENT

INTRODUCTIONDuring the past two decades we have seen a gradual increase in corporate efforts to develop new products. Whereas in the 1960s it was suffi cient to have an idea for a product, do some testing and move forward with the winning idea and product formulation, since the 1980s it has been necessary to have new ways of thinking and working at the so-called “early stage of de-velopment”.Thinking principally of product ideation and concept develop-ment, and looking back now at twenty-fi ve years of efforts, we can see two distinct areas of effort that have matured tre-mendously. The fi rst is the de-velopment of ideas. The world of “ideation” has grown signifi -cantly, perhaps moved forward by the business mantra “in-novate or die”. The second is

the optimization of these ideas.The world of concepts as guides for products is beginning to emerge from a simple practiceof company-based testing toa science of the consumer mind.Two approaches grounded in sol-id science, based upon research that has appeared in the refereed scientifi c literature are presented here. In turn, we move forward, presenting applications of those academically accepted, proven ideas. Perforce much of the ap-plication will come from business cases, simply because a great deal of the academic literature deals with research among convenient populations, often students or others available to the research-er. Where we present data, we do so with actual business cases, making every attempt to link the business application to archival sensory and consumer research literature.

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FOOD DEVELOPMENT

6 - Italian Food & Beverage Technology - LV (2009) march

IDEATION TOCREATE NEW IDEAS FOR FOODS AND BEVERAGES

Successful invention comes from identifying and addressing unful-fi lled, possibly unexpressed needs. Those responsible for product concept development often turn to consumers in an effort to un-earth the next big idea. In-person focus groups have long been the gold standard for involving con-sumers in the invention process. Focus groups account for a great deal of today’s research, and in-deed it is not unusual in corpora-tions to hear of some profession-als who spend a great deal of their time “on the road”, meeting with these groups.

Qualitative approaches

Extended “online”focus groupsAs Internet penetration goes “mainstream”, researchers and marketers can effectively reach and interact with consumers in an online environment. Thus, there is the option of having extended online focus groups using online message boards where respon-dents log in and participate in a group discussion that can last for several days.Some marketers believe consum-ers don’t know what they want and aren’t reliable sources of in-formation when it comes to iden-tifying new concept opportuni-ties. Conversely, others believe by “listening to the voice of the customer” they will be able to determine where the so-called develop-ment “sweet spots” lie.

In a sense, both are correct. Con-sumers know what they want, but they do not naturally express their desires in terms of product features, functionality and con-cepts, which unfortunately is whatthe marketer and product de-veloper would like them to do. Instead, consumers are comfort-able relaying anecdotes, experi-ences and stories, each of which provides insight into need-states, that fertile ground for new prod-uct development. Therefore, itis critical to engage consumersin conversations, interactionsand activities that permit them to offer clues as to what new con-cepts they would fi nd appealing. It then falls to the marketer to follow those clues to “the” answers.

“Online” collaborative fi lteringRather than relying only on so-licited consumer or expert com-ments, usually gathered by mar-ket research (traditional question-ing in focus groups), researchers have recognized that the online environment can be used as a factory of ideas with a type of self-correcting process (Flores etal., 2003). The organizing prin-ciple differs from focus groups and draws its inspiration from the practice of competitive intel-ligence. The online process mines the market environment in order to detect “weak signals”. These weak signals herald product op-portunities.Basically, the approach presents consumers with “pieces of ideas” on the Internet through a program that fi rst asks the respondents to choose which ideas are “relevant”, then to rate some of these ideas and fi nally to add their own ideas. The approach thus automates the process of idea generation.

Zoom outZoom out is a projective tech-nique which blends visualization and projection, where the moder-ator begins by instructing respon-dents to imagine themselves in a specifi c setting, such as a grocery store. Using their fi ve senses and their imaginations, respondents explore the store, paying par-ticular attention to the shoppers and the food and beverage items they are buying. Respondents then identify an individual who is shopping for a certain kind of product. Next, respondents are directed to focus on the selected individual’s hand and notice ev-erything about it – skin texture, jewelry, nails, etc. Then partici-pants “zoom out” until they can see the individual’s entire arm, and once again, note all its de-tail. This process continues until participants can view the entire individual in his or her immedi-ate surroundings. After briefly discussing who and what they saw, respondents answer ques-tions about their particular indi-vidual’s behavior in the grocery store, why the person selected the food and beverages he/she did, and what things they might have wanted and why. In many cases, respondents’ answers provide in-sight into their own beliefs, atti-tudes and need-states, providing the foundation to identify “sweet spots” for subsequent concept de-velopment (Priddy, 1991).

Word and metaphorMetaphor techniques such as the Zaltman Metaphor Elicita-tion Technique, or ZMET (Zalt-man and Coulter, 1995) allow re-spondents to express one thing in terms of another. ZMET requires respondents to fi nd images that

05_12.indd 6 25-02-2009 23:14:42

FOOD DEVELOPMENT


represent their emotions, feelings and fears regarding a specifi c topic or situation. Respondents pres-ent their images along with an in-depth, insightful explanation of why the images were selected and what these images represent. Through their explanations, the respondents divulge insights into their need-states and desires.

New ideas, bits of thought and ideational productivityOften there is an expectation that ideation, whether conducted with consumers or within an organiza-tion, will result in fully developed concepts. The objective of an idea generation session is to produce a large number of starter ideas and idea fragments rather than concepts. People fi nd the pros-pect of composing fi nished ideas daunting, but seem to have little problem ideating pieces of the ideas. These pieces can then be combined, developed and refi ned into complete, innovative con-cepts. Once the new concept de-velopment opportunity has been established, the company can use it as the starting point(s) for producing ideas, and eventually, fully-formed new concepts.

Direct thinking and improve ideationProviding tools which allow the

participants to expand and diver-sify their thinking in a directed way is a powerful key to success-ful idea generation.

1. BrainWriting. The session leader begins by giving each par-ticipant one sheet of paper, each of which has been primed with a different issue to solve (such as, “What is the next big idea in breakfast products?”), or a possible solution to a problem (“Portable breakfast cereals in a pouch”). Each participant silently reads what is written on the pa-per, and then writes his or her ad-ditional ideas, remaining silent. When a participant runs out of suggestions he or she exchanges papers with a fellow participant. The participant then reviews the ideas on the new sheet of paper and adds new ideas to the page. This process is repeated in silence until the group has no more new ideas to suggest.

2. Windtunneling. Use of a tech-nique called Windtunneling (Wenger, 2008) is an attempt to have the more unique ideas sur-face earlier rather than later in the process by forcing the par-ticipants to dig for original sug-gestions. Ideation partners are di-vided into pairs, and one partner is assigned the role of the “Wind-

tunneler” and the other the “Lis-tener”. The pair is given an oppor-tunity around which to generate as many ideas as possible. For the next six minutes, the Windtun-neler says everything that comes into his or her mind that might address the problem in a non-stop fl ow and the Listener captures the most interesting ideas he or she hears during the Windtunneler’s tirade. The participants then re-verse roles and repeat the six-min-ute process.

3. SCAMPER. This is an effec-tive tool to generate new ideas by deliberately changing an ex-isting product or service. Partici-pants are asked to think about a specifi c product or service, and then follow the disciplined steps prescribed by SCAMPER (Table 1). For example, participants in an ideation session for sportswear might be told to think of a water bottle and then be instructed to come up with a new idea using R – reverse. One resulting idea might be clothing that releases moisture onto the wearer’s skin to cool the body.

4. Clean Slate. The participants acknowledge the rules under which they currently operate, and then consciously break each rule to develop a new idea. Such rules

Table 1The steps for SCAMPER, an ideation tool.

S = Substitute Substitute a different feature for one that exists now, such as artifi cial sweetener instead of sugar. C = Combine Combine two things that are not usually found together, such as chocolate and wine.A = Adapt Change one aspect of an item, such as adding thermal packaging to ice cream for on-the-go consumption.M = Maximize/ Minimize Make something smaller, bigger, more powerful, and/or less powerful, such as intense fl avors in bite-sized servings.P = Put new uses Find a new use for something, such as using bread as a bowl for soups and salads.E = Eliminate Remove a feature, such as food packaging that does not require an external heat source.R = Reverse Change something completely, such as beverages that have extra sugar, caffeine and other stimulants, rather than less.

05_12.indd 7 24-02-2009 1:21:16

FOOD DEVELOPMENT


might include “ketchup must be red”. The rules are shared with the group, and then participants generate ideas that do not con-form to the rules they wrote. The acts of acknowledging the current state of being, and then deciding as a group to ignore that state, give participants explicit permis-sion to think of new ideas that otherwise would not have been acceptable.

5. Cherry Split. This is an attri-bute-listing technique in which ideation participants break an opportunity or challenge into small parts, and then reassemble the parts to form new ideas (Mi-chalko, 1991). The process begins by stating the opportunity in two words, such as “nutritious snack”. Next, the opportunity is split into two separate attributes: nutritious could be “healthy and organic” and snack might split into “light and satisfying”. The resulting four at-tributes are then split. Healthy be-comes “balanced and nourishing”, organic becomes “tasty and fresh”, light is split into “fl uffy and size”, and satisfying becomes “fi lling and fl avorful”. Participants continue to split each attribute until there are 20 or more. Next, participants re-view the list of attributes one at a time, looking for ideas to create a new nutritious snack item. Finally, the attributes are re-assembled to generate even more ideas.

6. Excursionsa. Street Excursion: Participants literally take a walk and use what-ever they see to trigger new asso-ciations and ideas for food prod-ucts. Certain environments can be particularly rich sources of ideas: highways, parks, zoos, industrial areas, and so on.

b. Example Excursion: A tech-nique which involves findingexamples or parallels from other contexts, such as geology, elec-tricity or the weather, and then using those parallels to gene-rate ideas for new food prod-ucts.c. Imaging Excursion: Participants select a random word and then let their chosen word trigger a pic-ture in their minds. They allow the picture to take its own course, much like watching a movie. After a few minutes, they “replay the movie” and let it suggest ideas for the opportunity.

7. “Other People’s Shoes” or “Someone Else’s Perspective”. Ideation participants simply ask, “How would _______ take advan-tage of this opportunity?” and fi ll in the blank with the name or description of a person. The per-son can be someone famous, or someone who fi ts a target market profi le, or someone completely un-related to the participants. By ask-ing this question, participants are forced to adopt a new frame of ref-erence, which provides them with new attitudes, capabilities and re-sources with which to ideate.

OPTIMIZATION OF THE IDEAS

Quantitative approaches

Ideation is only the fi rst part of concept development for a com-pany. The next stages comprise different ways of testing the ideas developed through ideation.We will deal with three types of testing of ideas. The fi rst two, experimental design of concepts

and concept screening, typically deal with customer problems that must be solved by the company. The third, databanks of ideas is a new approach to concept re-search, in which the aim is to create a database of ideas that “work”, and a means to recom-bine these ideas into new, appro-priate product concepts (Mos-kowitz et al., 2005).

Product concept

This concept describes the charac-teristics of the product. The con-cept may be a bare-bones affair with a limited amount of informa-tion and almost no “persuasive” elements. In contrast, the concept may be an extended paragraph or two, with a picture, a description of the product in complete sen-tences, and perhaps even a reason or two for buying it. The second type of concept is the positioning concept. This concept talks about what is special about the product and tries to present the product in such a way that the customer wants to buy the product or ser-vice. We might expect to see more fl owery language in the positioning concept, as well as more circuitous language, that is appropriate for persuasion as well as for descrip-tion.

Concept Screening

The goal of concept screening is to assess the appeal of the con-cept and, where possible, use that measure to predict performance of the product in the marketplace. At the same time, concept screen-ing is also used to create a “signa-ture” of the concept (i.e., product idea) on attributes, ranging from judgmental (buy/not buy) to emo-

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FOOD DEVELOPMENT


tional (how the product would be described in emotional terms), to functional (for which situations is the product designed).The most popular method is to analyze the proportion of the responding population who rate a specifi c concept at the top of the scale points. This is known as the top-box or top-two box score, when associated with a 5-point scale such as the purchase intent scale:1 = defi nitely not buy;2 = probably not buy;3 = might/might not buy;4 = probably buy;5 = defi nitely buy.Consumer researchers are accus-tomed to dividing the fi ve-point (or other multi-point) scale into two regions, to denote accept versus reject. Such division into parts and the use of percents or incidence (proportion of people accepting vs. rejecting) derives from the intellectual history of market researchers.Concept screening is typically used to discover a so-called “win-ner” or concept that performs well and can be used to guide product development. Concept screening is often done in con-junction with a normative data-base: typically the norms come from a company’s bank of previ-ously-tested concepts.

Experimental designof concepts

Systematic variation of concepts teaches the researcher and prod-uct developer far more than con-cept screening does. One learns far more when the researcher systematically varies the compo-nents of a concept, presents these combinations to respondents, col-

lects the ratings and analyzes the data. Some of the insights that can be obtained from experimen-tal design include “what works”, the “existence of segments” and “interactions among concept ele-ments”. These types of learning go beyond simply providing the researcher and developer with a concept that wins.Systematic, statistical design of concepts has a much longer his-tory, primarily in statistics (Box etal., 1978), mathematical psychol-ogy (Luce and Tukey, 1964), and marketing, rather than in product development (Green and Sriniva-san, 1980).In retrospect, the early methods using experimental design now seem to be a bit archaic and not par-ticularly productive. Perhaps one of the reasons is that experi-mental design was not particu-larly popular in the food industry, especially for concepts, due to the labor and cost involved. The early studies were reserved for high-profi le projects that focused on products that could return mil-lions of dollars in profi ts. Foods and beverages do not typically re-turn that much profi t, so conjoint analysis was rarely used. If used, the approach was typically garbed in hard-to-understand statistics.The model showed how each test element in the concept “drove” interest in or rejection of the con-cept. A bit later the conjoint ap-proach was improved by creating a system that could develop indi-vidual-level models, that showed which concept elements drove the responses for each individual person. This advance led to many other developments, such as seg-mentation. Finally, experimental design became even easier with the advent of the Internet, which

could be used to set up studies, acquire data and analyze results.

How experimental designof ideas or conjoint analysisis currently done

Today, experimental design fol-lows a series of fairly routine procedures that generate utility values or contribute specifi c el-ements to the overall reaction. Since the approach is sequential and systematic, we list the steps in the procedure and discuss each one briefl y. Note that when we talk about elements, we mean the pieces of the concept, the small phrases, which when conjoined, generate a concept.

Step 1 - Assemble raw materials. These raw materials are small, single-thought elements. The el-ements may come from ideation, or they may be deconstructed, i.e., they may be part of existing product ideas currently in the marketplace. When consumers participate in the conjoint stud-ies they do not generally know where the elements come from, nor does it make a difference. When the raw materials focus on small changes in an existing product, the analysis will identify what works within a slight modi-fi cation of an existing product. In contrast, when the elements come from different products that are mixed/matched to create new-to-the-world products, the analysis will generate new-to-the-world combinations.

Step 2 - Classifi cation. Sort the elements into silos (buckets, categories) and elements which re-searchers in marketing call variables and elements, respec-

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FOOD DEVELOPMENT


tively. No matter what the ter-minology, the objective here is to put the elements into “silos” or “groups”, such that the elements in a single silo are similar to each other, and would not appear to-gether in a concept. Classifi cation here is mainly a bookkeeping ex-ercise and should not affect the results.

Step 3 - Create an experimental design. The design lays out the different combinations. At the design stage, the researcher has to be very careful. The elements must appear independent of each other (called orthogonality) and there must be a minimal number of test concepts in order not to burden the research (called mini-mality). The concept may con-tain, at most, one element from each silo. Some practitioners, in-cluding the authors, believe that it is important that the concepts are not necessarily complete – i.e., in some concepts, one or more silos are absent. In this way, the analysis by regression (see below) can estimate the absolute impact of each element. When some si-los are absent from concepts, the independent variables are no lon-ger collinear. Other practitioners, with just as much vehemence, are willing to settle for collinear pre-dictors, and do not mind relative impact values (rather than abso-lute impact values) and insist that for the concept to “make sense”, one element from each silo must be present. Which approach is correct depends on whether the data will be used later, to be com-pared with the results from other studies. If the information will be used after the study for the pur-pose of “learning” and “knowl-edge-building”, then the concepts

must have silos absent, so that some are incomplete. If the data is not be used in the future, i.e., it is critical for the concepts to be complete, then the researcher will abandon the absoluteness of the results in favor of more complete concepts.

Step 4 - Create test concepts based on the design. The experi-mental design prescribes what particular elements will appear in each concept. The respondent does not know what design lies behind a concept, but merely sees the combination. The computer automatically creates the combi-nation in “real time” by reading a fi le and assembling the elements. We can see an example of a test concept in Fig. 1. If we were to follow the design as shown schematically, we could manu-ally assemble the components of each concept, place them in the template which shows the rating question and then present the combination to the respondent.

Step 5 - Run the study. Today, research on the Internet makes the fi eld work quite easy to do. The researcher drafts a letter that

invites the respondent to partici-pate. The letter need not provide too much detail. At the time of this writing, the response rates to e-mail invitations vary widely. With most panels the response rate is about 5%, whereas if the respondent is paid for actual par-ticipation, the response rate can be considerably higher. During the course of the interview, the computer program presents the test concepts according to the experimental design, acquires the data and then creates a model relating the presence/absence of the elements to the rating. The rating may either be a category rating scale (e.g., anchored 1-9 scale), or a binary transforma-tion so that the high ratings (e.g., 7-9) are coded as 100 to denote acceptance of the concept, and low ratings (e.g., 1-6) are coded as 0 to denote rejection of the concept. Keep in mind that this type of binary analysis, that looks at accepters versus rejecters, char-acterizes market research.

Step 6 - Develop individual-level models and aggregate the indi-vidual models. Modern research has advanced to the point where

Fig. 1 - Example of a test concept.

05_12.indd 10 24-02-2009 1:21:16

FOOD DEVELOPMENT


individual-level data can be com-puted by the non-statistician. Canned statistical programs can relate the presence/absence of the concept elements to the rating or the binary transformation of the rating. The programs come back with simple models of the form: Rating = k0 +k1(Element #1)… kn(Element #n).

Step 7 - Create average models for specified subgroups of in-terest. Typically, the researcher looks at well-defi ned subgroups, such as product users versus non-users, as well as the more usual demo-graphics such as gender, age, income, education, etc. For the most part, the conventional ways of dividing people into groups does not generate radi-cally different patterns of the el-ements that drive a respondent. That is, a male shows the same patterns of responses as a female, all other factors being equal. Oc-casionally, some subgroups react differently to the elements, as shown by the average model. Thus in Fig. 2 we see similar patterns of utilities for males and females, and opposite user patterns for frequent versus in-frequent users.

Step 8 - Segment the respon-dents based on the pattern of utilities. Marketers have known for decades that one of the keys to a successful product is to fi nd groups of individuals who really like the product. Although the conventional hope is that the typical ways to divide the respon-dents (age, income, etc.), typically these individuals show similar utility patterns. What attracts one group attracts another. A bet-ter way divides the entire group

of respondents into relatively co-hesive subgroups, such that the individuals in the subgroups show similar patterns of what they like and dislike. This is called con-cept-response segmentation. We can get a sense of the similarity of conventional subgroups (gen-der), and the dissimilarity among segments from fi g. 2, for two con-cept-response segments of per-sons who responded to concepts about potato chips.

Step 9 - Look at the utility values of the elements to identify ideas that do well, and those that do not. In Table 2 we can see all the utilities of 36 concept elements (omissis). We again focus on potato chips, whose utilities are plotted in Fig. 2. On the left side of Table 2 we see the elements, on the right side we see the utility or impact scores. The additive con-stant is the conditional prob-abil-ity that an item would be rated as interesting (7-9 on a 9-point scale), if no elements were pre-sent. Obviously all concepts have elements, so the additive constant is a computed value, which can be used as a baseline. The addi-

tive constant is 39, meaning that without elements, we expect 39% of the respondents to rate potato chips 7-9 on the interest scale. The individual utilities are the ad-ditive conditional probabilities of a concept being interesting if the element is added to the concept. Some elements add to the percent of interested respondents, other elements detract.

Step 10 - Create better perform-ing concepts by combining win-ning elements. If the fi rst objec-tive of experimentally designed concepts is to reveal what works and what does not, then the sec-ond ob-jective is to combine ele-ments into new concepts that will presumably work better. By put-ting together winning elements that seem to go together by judg-ment, the developer can create better ideas.By recombining the elements into new combinations, and choosing the best performing elements, it becomes possible to see approxi-mately “how high is up”, i.e., how well one can perform. Such infor-mation “jump-starts” the concept development process.

Fig. 2 - Scattergram plot of different utilities for comparable subgroups. Each circle corresponds to an element in a study on responses to concepts about potato chips.

05_12.indd 11 25-02-2009 23:15:06

FOOD DEVELOPMENT


CONCLUSION

A review of business-practice methods for developing new ideas

in the food industry starting with qualitative methods of the cur-rent business environment, move onto practitioner-based methods

of ideation, and move forward to the integration of ideas into con-cepts by experimental design is here reported.

Acknowledgements

Howard Moskowitz wishes to thank Linda Lieberman, his edi-torial assistant, for editing this paper and generally keeping him on production schedule.

REFERENCES

Box G.E.P., Hunter J. and Hunter S., 1978. “Statistics for Experimenters”, John Wiley, New York.

Flores L., Moskowitz H.R. and Maier A.S., 2003. “From “weak signals” to successful product development: using advanced research technology for consumer driven innovation” ESOMAR, Technovate, Cannes, France.

Green P.E. and Srinivasan V., 1980. A general approach to product design op-timization via conjoint measurement. J. Marketing 45: 17.

Luce R.D. and Tukey J.W., 1964. Simultane-ous conjoint measurement: a new type of fundamental measurement. J. Math. Psych. 1: 1.

Michalko M., 1991. “Thinkertoys”. Ten Speed Press, Berkley, CA.

Moskowitz H.R., Porretta S. and Silcher M., 2005. “Concept Research In Food Prod-uct Design and Development”, Black-well Professional, Ames, Iowa, USA.

Priddy R., 1991. “The Human Whole - An Outline Of Higher Psychology”. Norway University of Oslo Press, Oslo, Nor-way.

Wenger W., 2008. “Windtunnel!!! A New Creative Problem-Solving Procedure”. Home page, <http://www.winwenger.com/part55.htm

Zaltman G. and Coulter R., 1995. Seeing the voice of the customer: Metaphor-based advertising research. J. Advertising Res. 35: 35.

Table 2Performance of 36 concept elements for total panel for potato chips. The elements are sorted from high to low within each concept.

Additive Constant

The product featuresA1 Thin sliced, golden and salty potato chips 8A3 Classic potato chips, with a light taste and crispy crunch 7A4 Potato chips with ridges, perfect for holding dip or spices 7A8 Potato chips marinated before cooking for a unique fl avor, golden color, and extra crunch 6A7 Potato chips ... salty, golden and crunchy 5A5 Crunchy kettle style potato chips 3A2 Potato chips baked for a healthier snack -1A6 Chips made from sweet potatoes, a contrast in fl avor and texture -11A9 Potato chips with the unique texture that only comes from special 6 potatoes … brushed with olive oil and topped with parmesan cheese, garlic and basil

Emotions, situation, sloganB7 With all the fl avors you want … roasted garlic & herbs, sharp cheddar 11 and spicy jalapenos, sweet and sour smoky BBQ, sour cream, onion & chive … whateverB9 So good … you practically have to lick your fi ngers & lips 8 twice after each biteB4 Premium quality … that great classic taste, like it used to be 4B6 100% natural … and new choices every month to keep you tantalized 4B1 Potato chips are a party pleaser 2B8 You can imagine the taste as you walk in the door 1B3 Cooked in pure vegetable oil -1B5 You can just savor it when you think about it during work and school -2B2 With a chilled glass of water or carbonated beverage -3

Usage and responseC2 When you think about it, you have to have it … and after you 5 have it, you can’t stop eating itC3 Fills that empty spot in you ... just when you want it 2C9 It feeds THE HUNGER 1C5 Now you can escape the routine … a way to celebrate special occasions 0C6 A joy for your senses ... seeing, smelling, tasting 0C7 An outrageous experience … shared with family and friends -1C8 Pure ecstasy -2C1 Quick and fun … eating alone doesn’t have to be ordinary -3C4 When you’re sad, it makes you glad -5

Brand, quality promiseD7 Made fresh ... especially for you ... or packaged to maintain that fresh fl avor 4D4 From Lay’s/ Ruffl es 3D3 From Pringles 1D8 Simply the best potato chips in the whole wide world 1D6 From Bistro Gourmet -5D5 From Cape Cod -6D2 From Utz -7D9 With the safety, care and cleanliness that makes you trust it -7 & love it all the moreD1 From Herr’s -8

05_12.indd 12 25-02-2009 23:15:25

TRANSGENES


PRIMOZ PLAHUTA1* - PETER RASPOR2

1Ph. D. - Zalog 14 - 6230 Postojna - Slovenia2Prof., Ph. D., University of Ljubljana - Biotechnical Faculty - Jamnikarjeva 101SI-1000 Ljubljana - Slovenia*e-mail: [email protected]

CURRENT STATE OF TRANSGENES IN

FOOD PRODUCTIONKey words: GMO, LMO, transgen technology, public opinion, economy, risk assessment

SUMMARY

The aim of the paper is to present the state of the art in food plant

transgen technology. Some different genetically modifi ed foods as case

models have been taken into analysis. The comparison has been made on

some very different areas, which are very important to overall evaluation

of acceptability and perspectivity of GMO: the availability of GMO

on the market, comparison of technological properties of GMO vs. traditional product, consumer exploitation vs. worries, labeling/

traceability and trends in legislation have been compared. The results

have shown us some very signifi cant differences, but also some very

important similarities between the products from different natural

origins.

INTRODUCTIONTransgen technology is very per-spective way for introduction of producing organisms with new technological properties. The fi rst recombinant bacteria was E. coliexpressing a salmonella gene (Co-hen et al., 1973) which leads to concerns about potential risks of transgen technology. After that the GM strain of an E. coli producing the human protein insulin was constructed (Genentech, 1978). The fi eld tests of bacteria geneti-cally engineered to protect plants from frost damage (ice-minus bacteria) at a small biotechnol-ogy company in California, were repeatedly delayed by opponents of biotechnology in 1986. Exam-ples of GMOs are highly diverse, and include transgenic (genetically modifi ed by recombinant DNA methods) animals and microbes (Melo et al., 2007). The genera-tion and use of GMOs has many

reasons, to solve fundamental or applied questions in biology or medicine, for the production of pharmaceuticals, foods and feeds. GM bacteria have been used to treat diabetes (Walsh, 2005), produce clotting factors to treat haemophilia (Pipe, 2008), and human growth hormone to treat various forms of dwarfi sm (Foster, 2000; Baxter et al., 2007). These recombinant proteins are much safer than the products they re-placed, since the older products were purifi ed from cadavers and could transmit diseases (Key and Negrier, 2007). In addition to bac-teria being used for producing pro-teins, genetically modifi ed viruses allow gene therapy where a virus is reproduced by injecting its own genetic material into an existing cell and it is very useful for treating genetic diseases (Cavazzana-Calvo and Fischer, 2007; Rosenecker et al., 2006; Persons and Nienhuis, 2003; Foster et al., 2006).

<

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TRANSGENES


In 2006, 252 million acres of transgenic crops were planted in 22 countries by 10.3 million farmers. The countries that grew

of the global transgenic crops are United States, Argentina, Brazil Canada, India, China, Paraguay and South Africa. The majority

of GMO crops are herbicide- and insect-resistant soybeans, corn, cotton, canola, and al-falfa, but these transgenes have more opponents, that previous mentioned GMOs in the fi eld of pharmacy and medicine. Other crops grown commercially or fi eld-tested are a sweet potato re-sistant to a virus that could deci-mate most of the African harvest, rice with increased iron and vita-mins that may alleviate chronic malnutrition in Asian countries, and a variety of plants able to survive weather extremes. The next decade will see exponential progress in GM product develop-ment as researchers gain increas-ing and unprecedented access to genes. Now are coming bananas that produce human vaccines against infectious diseases such as hepatitis B; fi sh that mature more quickly; cows that are re-sistant to mad cow disease, fruit and nut trees that yield years ear-lier, and plants that produce new plastics with unique properties (www.ornl.gov/hgmis).The GMO introduction in real production sector may have a lot of very different consequences (Table 1).In the Table 2 are approved GMOs in EU, which are resis-tant to insects, herbicides (glu-phosinate, glyphosate) or have other transgene properties. There are also for example, two GM yeasts (malolactic and yeast strain with reduced production of urea) strains Saccharomyces cere-visiae general recognised as safe (GRAS) which was evaluated by the US-FDA in 2003 and 2006 (GRAS Notice N. GRN 000120 and 000175) was two cases of GMOs in wine making which is very traditional production.

Table 1The benefi ts and controversies of GMOs in food and feed production are the following (www.ornl.gov/hgmis)

Benefi ts- CropsEnhanced taste and qualityReduced maturation timeIncreased nutrients, yields, and stress toleranceImproved resistance to disease, pests, and herbicidesNew products and growing techniques

- AnimalsIncreased resistance, productivity, hardiness, and feed effi ciencyBetter yields of meat, eggs, and milkImproved animal health and diagnostic methods

- EnvironmentBioherbicides and bioinsecticidesConservation of soil, water, and energyBioprocessing for forestry productsBetter natural waste managementMore effi cient processing

- SocietyIncreased food security for growing populations

Controversies- SafetyPotential human health impacts, including allergens, transfer of antibiotic resistance markers, unknown effectsPotential environmental impacts, including: unintended transfer of transgenes through cross-pollination, unknown effects on other organisms (e.g., soil microbes), and loss of fl ora and fauna biodiversity

- Access and Intellectual PropertyDomination of world food production by a few companiesIncreasing dependence on industrialized nations by developing countriesBiopiracy, or foreign exploitation of natural resources

- EthicsViolation of natural organisms’ intrinsic valuesTampering with nature by mixing genes among speciesObjections to consuming animal genes in plants and vice versaStress for animal

- LabelingNot mandatory in some countries (e.g., United States)Mixing GM crops with non-GM products confounds labeling attempts

- SocietyNew advances may be skewed to interests of rich countries

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TRANSGENES


Table 2Community register of genetically modifi ed food and feed (2007).

Transformation event/ Genes Introduced / CharacteristicsUnique ID/Company

Cotton (MON1445) Genetically modifi ed cotton that contains:MON-Ø1445-2 - Monsanto cp4 epsps gene inserted to confer tolerance to the herbicide glyphosateCotton (MON15985) Genetically modifi ed cotton that contains:MON-15985-7 - Monsanto cry1Ac and cry2Ab2 genes inserted to confer insect-resistance highly selective in controlling Lepidopteran insects

Cotton (MON15985 x MON1445) Genetically modifi ed cotton that contains:MON-15985-7 x cry1Ac and cry2Ab2 genes inserted to confer insect-resistance highly selective in controlling MON-Ø1445-2 - Monsanto Lepidopteran insects cp4 epsps gene inserted to confer tolerance to the herbicide glyphosateCotton (MON531) Genetically modifi ed cotton that contains:MON-ØØ531-6 - Monsanto cry1A(c) gene inserted to confer insect-resistanceCotton (MON531 x MON1445) Genetically modifi ed cotton that contains:MON-ØØ531-6 x cry1A(c) gene inserted to confer insect-resistanceMON-Ø1445-2 - Monsanto cp4 epsps gene inserted to confer tolerance to the herbicide glyphosateMaize (Bt11) Genetically modifi ed maize that contains:SYN-BT Ø11-1 - Syngenta cryIA (b) gene inserted to confer insect-resistance

pat gene inserted to confer tolerance to the herbicide glufosinate-ammoniumMaize (DAS1507) Genetically modifi ed maize that contains:DAS-Ø15Ø7-1 cry1F gene inserted to confer resistance to the European corn borerPioneer and Dow AgroSciences and certain other lepidopteran pests

pat gene inserted to confer tolerance to the herbicide glufosinate-ammoniumMaize (DAS59122) Genetically modifi ed maize that expresses:DAS-59122-7 the Cry34Ab1 and Cry35Ab1 proteins which confer protection againstPioneer and Dow AgroSciences certain coleopteran pests such as corn rootworm larvae (Diabrotica spp.) the PAT protein which confers tolerance to the gluphosinate-ammonium herbicideMaize (DAS1507xMON603) Genetically modifi ed maize that expresses:DAS-Ø15Ø7-1x the Cry1F protein which confers protection against certain lepidopteranMON-ØØ6Ø3-6 pests such as the European corn borer (Ostrinia nubilalis)Pioneer and Dow AgroSciences and species belonging to the genus Sesamia, the PAT protein which confers tolerance to the glufosinate-ammonium herbicide the CP4 EPSPS protein which confers tolerance to the glyphosate herbicideMaize (GA21) Genetically modifi ed maize that expresses:MON-ØØØ21-9 - Syngenta mEPSPS protein which confers tolerance to herbicide glyphosateMaize (MON810) Genetically modifi ed maize that contains:MON-ØØ81Ø-6 - Monsanto cryIA (b) gene inserted to confer resistance to lepidopteran pestsMaize (MON863) Genetically modifi ed maize that contains:MON-ØØ863-5 - Monsanto a trait gene cry3Bb1 inserted to confer insect-resistance

nptII gene inserted as a selection markerMaize (MON863 x NK603) Genetically modifi ed maize that contains:MON-ØØ863-5 x nptII gene inserted as a selection markerMON-ØØ6Ø3-6 - Monsanto a trait gene cry3Bb1 inserted to confer insect-resistance

cp4 epsps gene inserted to confer tolerance to the herbicide glyphosateMaize (MON863 x MON810) Genetically modifi ed maize that contains:MON-ØØ863-5 x cryIA (b) gene inserted to confer resistance to lepidopteran pestsMON-ØØ81Ø-6 cry3Bb1 gene inserted to confer resistance to certain coleopteran pests,Monsanto principally corn rootworm

nptII gene inserted as a selection markerMaize (NK603) Genetically modifi ed maize that contains:MON-ØØ6Ø3-6 - Monsanto cp4 epsps gene inserted to confer tolerance to the herbicide glyphosateMaize (NK603 x MON810) Genetically modifi ed maize that expresses:MON-ØØ6Ø3-6 x the CP4 EPSPS protein which confers tolerance to glyphosate herbicidesMON-ØØ81Ø-6 and the Cry1Ab protein which confers protection against certainMonsanto lepidopteran insect pests (Ostrinia nubilalis, Sesamia spp.)Maize (T25) Genetically modifi ed maize that contains:ACS-ZMØØ3-2 - Bayer pat gene inserted to confer tolerance to the herbicide glufosinate-ammoniumBacterial biomass Bacterial protein, by-product from the production by fermentation of(pCABL- Bacterial biomass) L-Lysine HCl obtained from (Brevibacterium lactofermentum) the recovered killed Ajinomoto Eurolysine SAS microorganisms. The source is the Brevibacterium lactofermentum strain SO317/pCABLYeast biomass NOVO Yeast Cream is a product produced from genetically modifi ed(pMT742 or yeast strains (Saccharomyces cerevisiae) cultivated on substrates ofpAK729-Yeast biomass) vegetable origin. The source is the Saccharomyces cerevisiae strainNOVO Nordisk A/S MT663/pMT742 or pAK729Oilseed rape (GT73) Genetically modifi ed oilseed rape that contains:MON-ØØØ73-7 - Monsanto cp4 epsps and goxv247 genes inserted to confer tolerance to the herbicide glyphosateSwede-rape (MS8, RF3, Genetically modifi ed oilseed rape that contains:MS8xRF3) a bar (pat) gene inserted to confer tolerance to herbicides basedACS-BNØØ5-8ACS-BNØØ3- on glufosinate ammonium6ACS-BNØØ5-8 x ACS-BN003-6 - Bayer barnase gene inserted to leads to lack of viable pollen and male sterility

barstar gene inserted to leads to lack of viable pollen and male sterilityOilseed rape (T45) Genetically modifi ed oilseed rape that contains:ACS-BNØØ8-2 - Bayer pat gene inserted to confer tolerance to the herbicide glufosinate-ammoniumSoya (MON40-3-2) Genetically modifi ed soya that contains:MON-Ø4Ø32-6 - Monsanto cp4 epsps gene inserted to confer tolerance to the herbicide glyphosateSugar beet (H7-1) Genetically modifi ed sugar beet that expresses:KM-ØØØ71-4 a CP4 EPSPS protein confers tolerance to glyphosate containing herbicidesKWS SAAT and Monsanto

13_26.indd 15 25-02-2009 23:34:17

TRANSGENES


RISK ASSESSMENT OF GENETICALLYMODIFIED CROPS

Risk assessment is a very impor-tant part of risk management in food production and also in the case of new introduced character-istic by transgene technology. A hazard (harmful characteristic) is identifi ed as the potential of an or-ganism to cause harm to or adverse effects on human health and/or the environment (Custers, 2001). A risk is the combination of the magnitude of the consequences of a hazard, if it occurs, and the likelihood that consequences will occur. The goal of risk assessment is to inform the decision-making process in order to ensure public protection against unacceptable risks. Very important is guidance how tailor the test strategy to char-acteristics of genetically modifi ed (GM) foods and introduced trait. In practice, we have two approach-es: scientifi c principles (toxicity tests, digestibility tests, etc.) and principles of comprehensive eval-uation (substantial equivalence, the precaution principle) (Taylor, 1997; Knudsen, 1997; Plahuta and Raspor, 2007). The substan-tional equivalence was introduced by the OECD’s group of National Experts on Safety in Biotechnol-ogy as an approach to assessing the food safety of GMOs and has been further elaborated on by oth-er groups (OECD, 1993). The de-termination of substantial equiva-lence is not the point of a safety assessment, but rather a practical approach that guides the safety assessment process. When there are reasonable grounds for concern that potential hazards may affect the environment or human, ani-

mal or plant health, and when at the same time the available data precludes a detailed risk evalua-tion, the precautionary principle has been politically accepted as a risk management strategy in sev-eral fi elds. At the international level, the precautionary principle was fi rst recognised in the World Charter for Nature produced by the UN General Assembly in 1982. In European Union the EC Regulation 1829/2003 on GM food and feed provides the legal basis for the approval procedure for GM organisms as specifi ed in the General Food Law. The safety of foods derived from GM organ-isms is assessed by the European Food Safety Agency (EFSA) sci-entifi c panel on genetically modi-fi ed organisms (GMO). It is for testing food safety, environmen-tal and animal health aspects of GMO (one door-one key). Similar methodological protocols are also available in literature (Elements of precaution, 2001, US National Academy of Sciences, 1993). The overall risk assessment should con-sist from the following points:I. Information of parent crop1. Identity, phenotypic and agro-nomic performance2. Geographical distribution/source3. History of use4. Compositional analysis5. Nutrients, anti-nutrients, tox-ins and allergensII. Information of the donor, transgene and delivery process1. Description of the donor2. Description of vector DNA3. Transgene delivery4. Characterisation of introduced DNA sequences5. Characterisation of insertion siteIII. Information on the gene prod-

ucts: recombinant proteins and/or metabolites1. Characterisation of proteins and/or metabolites2. Mode of action and target specifi city3. Assessment of toxicity4. Assessment of allergenicityIV. Information of the whole crop1. Identity, phenotypic and agro-nomic analysis2. Compositional analysis3. Safety and nutritional analy-sis and the use of animal test methodsV. Exposure assessment1. Data sources used to estimate food consumption2. Calculating the exposure to a new altered level of a food con-sumption.The key information from each food safety protocols are:- Hazard identification is the determination of whether a sub-stance, such as a constituent in food, is or is not causally linked to particular health effects.- Dose-response evaluation is the determination of the relationship between the magnitude of expo-sure and the probability of occur-rence of the adverse effect under study. Dose-response assessment is the mechanism used to assess the potency or severity of the haz-ard in question.- Exposure assessment is the de-termination of the extent of expo-sure to a toxicant under a particu-lar set of exposure circumstances. Exposure assessment includes the determination of the magnitude of the exposure, the frequency of the exposure and the duration of the exposure.- Risk characterisation consid-ers these fi rst three factors and is often reported as a quantitative

13_26.indd 16 24-02-2009 1:18:55

TRANSGENES


assessment of the probability of an adverse effect under defi ned exposure conditions. The effects of GMOs on human health and environment are:- direct effects refer to primary impacts on human health or the environment which are a result of the wine itself and which do not occur through a causal chain of events;- indirect effects refer to primary impacts on human health or the environment occurring through a causal chain of events, through mechanisms such as interactions with other organisms, transfer of genetic material, or changes in use or management.Time frame impacts can be (due to various reasons):- immediate impacts on human health or the environment which are observed during the period of the consumption of the wine or immediately after that and- delayed impacts are effects on human health or the environment which may not be observed dur-ing the period of the release of the GMO, but become apparent as a direct or indirect effect either at a later stage or after termination of the release.Every year the number of trans-genic crops approved for commer-cial production increases (current-ly 12 crops have been approved by FDA, Food & Drug Administra-tion, USA for commercial produc-tion: corn, tomato, soybean, cot-ton, rice, potato, canola, squash, beets, fl ax, chicory and Hawaiian Rainbow and Sun Up papaya). The amount of food products on the store shelves that may contain at least a small quantity of GMO has been estimated on about 60-70% of all food products (Wiec-zorek, 2003), in EU is the situa-

tion is more restrictive regarding introduction new GMO. Because of very narrow range of products and direct comparison of the fi nal food products is not easy to per-form. Very important part of each evaluation of GMO acceptability in food production is hazard evalu-ation. Someone be very sure that toxicological studies can give us in general more reliable results, but for example in the case of wine we have one specific situation. During winemaking process all nowadays known potential aller-gens are separated from wine dur-ing the process of clarifi cation and fi ltration (Cattaruzza et al., 1987; Plahuta and Raspor, 2007). Simi-lar situation is in the case of some purifi ed food products, where al-most all potential allergens are re-moved from fi nal product (refi ned oil, some nectars). In the case of GM wine, we have been confront-ed with uncertainty, because not enough information is available. Data from each step of the evalu-ation should be collected as early as possible during the procedure. General surveillance for potential unforeseen or unanticipated ef-fects should, therefore, be consid-ered as a part of a monitoring strat-egy (Knudsen, 1997). Despite the fi nal risk characterisation showing that the highest risk level was in the case of GM wines, it should be mentioned that the differences are not signifi cant in the case of wine. Also for this reason some scientifi c uncertainty exists and someone could evaluate the potential risk on the basis of the precautionary principle. Further toxicological studies will probably solve these uncertainties in the GMOs inves-tigations. If we compare the results of hazard analysis of GM wine and other GM foods, the proteins in

other foods (oil or clarifi ed juice are exceptions) still remain in the product after technologic process. As proteins are the main allergen in foods, food safety is not as high as in the case of wine.The comparative analysis has also been made for two GMO crops (Bt Corn and GR Soybeans) and similar results have been obtained (Nelson, 1999; Table 3) like in the case of wine (Plahuta and Raspor, 2007). There is no clear evidence that GM soya and corn are more hazardous for human health and environment. Differ-ent technological process in food production could remove or not the GMO proteins also in the case of other products like soya or maize (like oil production). The environmental risks still re-main under question in all trans-gen technologies in open systems. Some risks and also benefi ts rise from GMO production, but only mass release of GMO in to real system for longer period will bring defi nitive answer.

THE LEGISLATION REGARDING GMO

Several important international mechanisms are in the context of GMOs:The Cartagena Protocol to the Convention on Biological Diversi-ty, which was adopted in January 2000. It covers the transbound-ary movement, transit, handling and use of all LMOs (except phar-maceuticals) that may have ad-verse effects on the conservation and sustainable use of biological diversity, taking also into account risks to human health. It allows for standard-setting in relation to the handling, transport, packag-

13_26.indd 17 26-02-2009 1:54:28

TRANSGENES


ing and identifi cation of LMOs.The food safety aspects of Ge-netically Modifi ed Organisms are, at international level, dealt with by the FAO/WHO Codex Alimen-tarius, which covers all aspects of food safety. The Codex is current-ly working on standards for risk assessment for labelling, and for several other food safety aspects of GMOs. The Codex standards are recognized by the SPS and TLC Agreements.The International Plant Protec-tion Convention (IPPC) has the objective of preventing the spread and introduction of plant and plant product pests, including weeds and other species that have indirect effects on both wild and cultivated plants, and to promote appropriate control measures. This also applies to risks associ-ated with LMOs.

EU legislationThe EU legislation about GMO is very abundant and restrictive:- Directive 90/219/ECC about contained use of GM microor-

ganisms governed measures for limited use of GM microbes, measures for avoidance of adverse effects in human health and envi-ronment and emergency plan in case of an accident and regular inspections. It amends Directive EU 98/81/EC.- Directive 90/220 EEC governed experimental releases and market-ing authorization of all GMO. The directive set out an approval process requiring the case by case assessment of the potential risks to human and animal health and environment of all GMO (except for pharmaceuticals which are regulated separately). The direc-tive was revised to strength on the existing requirements for risk assessment and the decision mak-ing process.The revised Directive 2001/18/EC on the deliberate release of GMO which introduce manda-tory labeling and traceability.- Regulation 1829/2003 EC on GM food and feed provides the legal basis for the approval proce-dure for GM organisms as speci-

fied in the General Food Law. The safety of foods is assessed by EFSA.- Regulation 1830/2003 concern-ing traceability and labeling of GMO and food and feed product from GMO.- Directive EU 2004/204/EC about Arrangements for the op-eration of the registers for re-cording information on genetic modifi cations in GMOs provides the legal basis to list of informa-tion of genetic modifi cation in GMOs which should be public available.- Directive EU 2004/643/EC gov-erns equivalence principle. The GMOs should be as safe as con-ventional.- Placing on the market of a maize product (Zea mays L. line NK603) GM for glyphosate tolerance (handling, packaging and protec-tion as conventional, obligatory recordation of the code, measures for labeling and traceability in all stages of the market promotion.- Directive EU 2004/657/EC which governs that product

Table 3Summary of potential environmental and food safety effects of Bt corn and GR soybeans (positive benefi ts are in bold type) (Nelson, 1999).

Bt Corn GR Soybeans

Food safetyHuman toxicity None from current Bt toxins None known or likely

Potential reduction in afl atoxin, fumonisinAllergenicity Unlikely for current Bt toxins None known or likely

EnvironmentalWeediness No Small potential from lost seedGenetic fl ow In region of origin, crosses with relatives In region of origin, but crosses unlikely likely because of open pollination because of nature of pollinationResistance Yes, both in target and nontarget economic pests Yes, for some weeds; slow to developChanged pesticide use Minimal Substitution of glyphosate for other herbicides; probable reduced total volumeNontarget effects Other Lepidoptera (e.g., monarch butterfl y); None from GMO; potential from species that feed on target pests increase in glyphosate use, reduction from decline in other herbicides

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should be as safe as convention-al. It replaced the Directive EU 90/220/EC.- Regulation (EC) 258/97 named Novel food and novel food ingre-dients. It is about placing on the market within the Community of foods and food ingredients which have not been used for hu-man consumption to a signifi cant degree within the Community before. It also governs specifi c requirements for labeling and spe-cifi c procedure for foodstuffs con-taining GMOs.- Regulation (EC) 1139/98 named The compulsory indication of the labeling of certain foodstuffs produced from GMOs. It is ap-plied to food and food ingredients which are produced from GM soybean or GM corn. It replace the Regulation (EC) N. 1813/97 and amends Regulation 1813/97, 49/2000, 50/2000.- Regulation (EC) 65/2004 gives legal basis for unique identifi er for each GMO which is placed on the market.- Regulation (EC) 641/2004 The authorization of new GM food and feed, the notifi cation of exist-ing products and adventitious or technically unavoidable presence of GM material which has bene-

fi ted from a favourable risk evalu-ation. It governs requirements of input on the market of certain products and transitional mea-sures for adventitious or techni-cally unavoidable presence of GM material which has benefi ted from a favourable risk evaluation.In EU EFSA reviews the risk as-sessment submitted by applicants interesting to place a novel food on EU market.

US legislationThe US regulatory framework for GM crops was laid out in 1986-Coordinated Framework for Reg-ulation of Biotechnology. This is product-based regulatory frame-work for GM crops and derived foods. Three principal regulatory agencies conduct science-based assessments of risks to human health and the environment: the USA Department of Agriculture (USDA), the Environmental Pro-tection Agency (EPA) and Food and Drug Administration (FDA). The USDA regulates import, in-terstate movement, fi eld trial re-lease and commercial release of GM crops, the EPA has regulatory oversight for all GM crops that produce plant pesticide. The FDA has authority over human food

and animal feed safety and the wholesomeness of all plant prod-ucts, including those produced via GM (Table 4).The legislation analysis would be performed to elucidate the environment of production and marketing activities of GMO. One constant of GMO regula-tion around the world is that it is a patchwork. Existing regulatory authorities have been given new responsibilities for GMO prod-ucts. Because safety of the food supply is an universal concern, food safety aspects of GMOs generally have been grafted onto ministries of health. These agen-cies have started from existing food safety regulations and modi-fi ed them somewhat to deal with specifi c GMO issues. Regulatory authority over environmental concerns has more often been split between ministries of agri-culture and of the environment and natural resources. Agriculture ministries traditionally regulate development and release of new varieties, so it was natural to add release of GM varieties to their responsibilities. Environment ministry roles have been less clear. For example, the U.S. Environ-mental Protection Agency (EPA)

Table 4US acts for GMO.

Title Main Points

Genetically Engineered Food safety Act, 2003 Defi nitions of GMO, determination of safety,regulation of food additives

Genetically Engineered Crop and Animal Farmer Defi nitions of GMO, contract limitations regardingProtection Act, 2003 sale GM crops, prohibition on labeling seeds as

non-genetically engineered, prohibition on certainnon-fertile plant seeds

Genetically engineered Food Right Requirements for labeling regarding GM materialto Know Act, 2003Genetically Engineered Pharmaceutical and Alternative methods to produce pharmaceutical andIndustrial Crop Safety Act, 2003 industrial crops, pharmaceutical crops defi nitions

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has paid a great deal of attention to Bt corn but much less to GR soybeans. Because commercial va-rieties of GMOs have been grown only since the mid-1990s, this patchwork pattern is not surpris-ing. However, the potential for duplicative regulation is obvious, as is the potential for nonmarket effects to escape regulation by falling between the cracks. Per-haps, the most important point to emphasize is that regulatory ef-forts are rapidly changing. Hence, the timing of the WTO negotia-tions is particularly fortuitous for infl uencing the evolution and har-monization of regulatory regimes. Some regulators have acknowl-edged a ‘gap’ between GMO and agrochemical regulation, given that potential effects on chemi-cal usage lie beyond those ad-ministrative boundaries. To call this a ‘regulatory gap’, however, wrongly implies that the problem lies beyond risk assessment. On the contrary, the problem also lies inside risk assessment (Levidow et al., 1996). Regulation of intellec-tual property embodied in living organisms remains a controversial topic (Lemaux, 1999).

ECONOMY OF GMO PRODUCTION

The main driving force to intro-duce GMO in real production system is to improve the econom-ics of production plants (farmers, food industry), comfort of the producers, biotechnology com-panies which produce GMOs and also economy and welfare of consumers. For this reasons some profi tability analysis have been made in the past to evaluate each production philosophy (Com-

mission of the European Com-munities, 2001; Falck-Zepeda etal., 2001). Some very important facts have been found out by the authors, because the quality im-provement of GM wine is very diffi cult to predict, the analysis and comparison is narrower, only on the level of cost reduction. The infl uence of the potential higher quality of GM food was not in-vestigated, because of a lack of experimentally proven evidences, but we have some positive indica-tions, which are not market evalu-ated (Louw et al., 2004). There has been found out some very unpredictable results in the case of microeconomic profitability on the level of vine grower and wine producer (Plahuta et al.,2006). The higher costs of GM polysaccharide degrading wine yeasts was infl uenced by the very low percentage of costs for yeasts and enzymes and also enological additives in the entire techno-logical costs, so reduction or even elimination of some technological phases did not make a signifi cant contribution to cost reduction. Bioreactor capacity is not exposed to frequent turnovers as takes place in the brewing industry. The winemaking is a seasonal produc-tion and for this reason the cost reduction of GMO production is not as high as was expected. Similar situation someone could expected also in the case of juice and bakery product, because of many annual turnovers. A vine-yard is a perennial plantation and is distinctive from other common GMO plants (corn, soya, cotton), which have previously been in-cluded in profitability studies. The results are relative and de-pends strongly on additional costs which are not very low, because of

legislative obligations to the pro-ducer of GMO wine. In the case of GFLV (Grape Fan Leaf Virus) resistant GMO vine the results strongly depends on the degree of infestation. The higher qual-ity of GM wine is not yet proven and the costs are higher than in the case of no-GMO production. The GMOs at the up to date state of art are not a very promising solution. A very important rea-son to support this conclusion is the enormous increase in costs of labeling of GMO wine (Plahuta et al., 2006). Farmers in general have high expectations regarding the profi tability of GMO produc-tion (Golder, 2000; Commision of the European Communities, 2001), but analysis indicates that the differences in produc-tion and marketing costs are not to the advantage of GMO wine-making. In order to have a more robust data for the profi t (cost reduction) analysis, it could be performed for a longer period (long term cost analysis), which could be infl uenced by many (at this moment unknown) factors. The present cost analysis is only short term and based on one year cost comparison. The comfort of the farmers is also an important factor in the introduction of GM plants, but in profi tability studies this factor is diffi cult to evaluate since there is no data available for food production. Profi tabil-ity comparisons that have been performed in the past, have had no clear conclusions, especially in cases when long-term profi t-ability was considered (Golder, 2000; Commission of the Euro-pean Communities, 2001). Food safety is one of the major reasons for higher costs in the case of GMO production in EU. On the

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other hand we can not predict the infl uence of GMO labeling on the price of foods, because of the con-sumers reaction. The empirical work shows that for some farm-ers, additional profi t can be as much as $20 per acre. The profi t-ability of employing the new tech-nology depends specifi cally on the types of weed problems faced on a farm. The introduction of GR soybeans caused prices of other herbicides to drop as demand falls and producers of the herbicides scramble to compete with the GR technology. The data show that the cost of using non-GR herbi-cide programs has decreased since the introduction of GR technol-ogy, because almost all herbicide prices have fallen. Even farmers electing not to use GR technology have benefi ted from its introduc-tion. With the herbicide compe-tition effect, the introduction of GR technology saved the average midwestern farmer more than 6% on conventional-till acres and 8.5% on no-till acres, whether or not they adopted the technology (Nelson, 1999). In one research in Illinois (http://web.aces.uiuc.edu/value/factsheets/soy/fact-nongmo-soy.htm) has been found out that profi tability is higher in the case of GM soya produc-tion, but the difference is very small (4.70 $/acre). It could be concluded that while Bt technol-ogy has the potential for raising yields to all corn farmers, under current prices, only slightly less than half would fi nd it profi table to adopt Bt technology. It is not possible, given current data limi-tations on how corn borer infes-tations vary geographically, to estimate the effect of infestation on yields for different parts of the United States. For our market

simulations, we assumed three levels of yield effect. In the most conservative scenario, someone assumes that half of all farmers fi nd it economically benefi cial to adopt Bt corn, and that this raises yields by 3.53% in a typical year. In the most liberal scenario, it is assumed that half of all farmers fi nd it economically benefi cial to adopt Bt corn technology, and that this raises yields from 3.53 to 10% (Nelson, 1999). The farm-level analysis of the market effects of the two widely used food GMOs, Bt corn and GR soybeans, suggests that for some, but not all, growers, adoption of the technology is profi table. For corn growers, adoption is profi t-able, if expected infestation levels and the output price together are high enough that the increase in yields offsets the additional price of the seed. All soybean growers have benefited from increased competition that has driven down the price of competing herbicides. Technology-producing fi rms, es-pecially Monsanto, have benefi t-ed from licensing and technology fees. In addition, Monsanto has seen large short-run profi ts from increased sale of glyphosate. This situation is opposite that is the case of wine, but similarity is that the results are very dependent on the degree of infestation (Nelson, 1999; Plahuta et al., 2006a). From the data collected, we can see that with soybeans, GM crop yields were lower, but so were costs. With corn, yields and costs were higher, however, returns were in-suffi cient to cover the costs of ac-quiring GM seeds. Based on 1998 results, Iowa farmers found re-turns per acre relatively unaffect-ed whether or not they chose to plant GM corn and/or soybeans.

Therefore, farmers who choose to use or not use GM crop varieties may be basing their decision on personal reasons, such as con-venience. Profi tability does not appear to be a decisive factor. As consumer sentiments on GMOs grow internationally, it is expect-ed that marketing GMO crops in the future may become more than problem, however, to date using GMO crops has not affected prof-itability any more or less than us-ing non-GMO crops (GM Crops and the Farmer, 2001).From the Table 5 it is not diffi cult to conclude that the differences of costs and profi t potential between GMO and non-GMO production are small. Despite GMO corn is more profi table, the differences are small and therefore not very important. As mentioned before in analysis of cost reduction in vinegrowing and winemaking (Plahuta et al., 2006) indicated that GMO production is more ex-pensive. The comparison of anal-ysis steps (Table 2) has showed that some additional costs were not included in the case of GM corn and for this reason the re-sults are different.Based on a cross-sectional exami-nation of Iowa cropping practices in 1998, genetically-modified crops provided farmers with no signifi cant difference in returns. This is not a comparison of genet-ically-modifi ed crops with their conventional counterparts, but a look at the bottom line last year for Iowa farmers-both those who raised GMO crops and those who did not. Some producers said they used GMO soybeans to increase their fl exibility during planting season. The value of this feature when evaluating use of GMO and non-GMO crops cannot be deter-

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27_34.indd 27 25-02-2009 23:50:38

TRANSGENES


mined from the data available. It is interesting to note, however, that increasing crop yields was cited by over half the farmers as the reason for planting GMO soybeans, yet yields were actually lower. When comparing gross rev-enue, total costs, and the return to land and labor between Bt and non-Bt corn, corn was valued at the 1998 average price of $1.90 per bushel. The total difference in return to land and labor was only $3.97 per acre. The biggest cost difference between Bt and non-Bt corn was in seed. Seed for Bt corn averaged $39.62 per acre, compared to $29.96 per acre for non-Bt corn. Bt fi elds had slightly higher weed control costs, averag-ing $2.82 per acre. Fertilizer costs were $5.02 per acre higher than non-Bt corn. Returns to land and labor were essentially identical for GMO and non-GMO soybeans. GMO soybeans had a return of $144.50 per acre versus a return of $145.75 for non-GMO soy-beans (Duffy and Ernst, 1999).For critical evaluation of one

GMO is crucial also macroeco-nomic situation on the specifi c and international market. The results presented confirm that the surplus of producers and con-sumers in the European Union is strongly infl uenced by relative price change (Z) and demand or supply elasticity ( and ) in EU and ROW. The situation is com-parable in the EU and ROW and the differences are only in the quantity of wine production and the price levels. This two last vari-ables infl uence the magnitude of negative consumer surplus. Price levels for wine in EU and the production volume are higher, so results are more negative in abso-lute terms. The presented meth-od for prediction of economic circumstances on global market after GMO introduction (Falck-Zepada et al., 2001) is basing on some presumptions. Very diffi -cult is to fi nd out the variables in functions, especially demand and supply elasticity. The data in lit-erature are very specifi c and lim-ited to special product or narrow

range of products and for specifi c part of market. It is impossible to generalize the results on all wines or different countries. But on the basis of the some offi cial data of EU production, consumption and price of wine (European Commis-sion, 2006a; European Commis-sion, 2006b) and personal com-munication (Terpin, 2004) we can conclude supply for table wine are moderate inelastic, because EU subsidies for distillation of surplus wine into potable spirits (Schäfer-Elinder et al., 2006). The price elasticity of demand for wine is -1.0 (Leung and Phelps, 1993), what suggests that demand for wine is very responsive (elastic) to prices. Someone can conclude that EU consumer surplus will be positive after GMO introduction and it depends on relative price difference (Z). Someone can ex-pect that price reduction of GMO wine will be in the range 8-46.7% as in the case of other goods (Noussair et al., 2004) the EU consumer positive surplus in EU-25 will be in the range between 10-50 million €. On the other hand the wine supply is inelas-tic and the EU producer surplus is negative in the range 20-100 million € (Plahuta et al., 2007b). In one analysis in US has been found out similar results (Golan and Kuchler, 2000). To calculate consumer surplus changes from the beef price change numbers, they then assumed a constant price elasticity of demand. The estimated price elasticity of beef demand was set at -0.6212. The US beef consumption by multi-plying per capita consumption -67.9 lbs. retail cut equivalent-by population -270.290.000 (in 1998). Larry Duewer (ERS) pro-vided an estimate of the 1998

Table 5Comparison of costs between non-GMO and GMO Corn (NON-GMO CORN - UPDATED FOR 2003.htm).

Regular Hybrid Corn Non-GMO Corn

Soil fertility $50 Soil fertility $50Pesticides 32 Pesticides 37Seed (30,000 pop.) 35 Seed (30,000 pop.) 35Drying 16 Drying 16Mchy. repair, fuel & hire 28 Mchy. repair, fuel & hire 28Storage 29 Storage 29Operating Interest 6 Operating Interest 6Total $196 Total $201

- Premium: Non-GMO corn premiums range from $0.03-0.12/bushel. Average premium for non-GMO corn is $0.07 per bushel. Most contractors fi gure the base corn price on Chicago Board of Trade prices.- Increased Profi t Potential Per Acre:Regular Hybrid Corn: 155 Bu/acre x $2.35 per Bu = $364.25, $364.25 - $196.00 expenses = $168.25 per acre Regular Hybrid Corn.Non-GMO Corn: 155 Bu/acre x ($2.35/Bu + $.07/Bu average premium) = $375.10 $375.10 - $201.00 expenses = $174.10 per acre of non-GMO Corn.Added Value = $5.85 per acre.

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retail price of choice beef, 277.1 cents/lb. When 5% of the market prefers “non-biotech” beef, the drop in consumer surplus due to the higher price of non-biotech soy is $9 million. The accompany-ing rise in consumer welfare due to the drop in the price of biotech soya (feed for beef) is $32 million. By the time 25% of the market prefers non-biotech beef the net consumer welfare change is nega-tive, with a drop of $46 million and an increase of $25 million (Golan and Kuchler, 2000). To calculate consumer surplus gains due to lower prices arising from biotech adoption, they used bio-tech price change amounts based on results from Falck-Zepeda etal. (2001). This study develops a soybean world supply/demand model to examine the surplus cre-ated by the introduction of bio-tech soya. Even including rather strong positive yield effects, the largest price decrease calculated in the Falck-Zepeda et al. (2001) study was $.0009/lb. They used this number for a “large biotech market effect” price change. If all consumers are indifferent between biotech and non-bio-tech foods, then the consumer surplus generated by this price change would be $74 million. Although surpluses in EU wine market are rather indications than conclusions (unpublished data), they are very similar to the re-sults ($76 million) calculated by Falck-Zepeda et al. (2001). The next considered is the situation in which 5% of consumers prefer non-biotech foods. The price pre-mium for non-biotech soya was taken from the upper end of the 1-5% premiums reported during the summer of 1999. They set the “small non-biotech market

effect” price increase at $.005/lb, roughly a 4% increase Moschini et al. (2000) investigate similar questions over the $.13/lb base price. This price increase triggers a decrease in consumer surplus of $21 million. The accompanying increase in consumer surplus due to the lower cost of biotech beans is $71 million. The net change is +$50 million.

PUBLICACCEPTABILITY

The public opinion survey is very important in evaluation of ac-ceptability and perspectivity of each GMO. For comprehensive analysis of opinion it is obviously that all social segments should be involved in research (survey the opinion of professionals, consum-ers, retailers, government, church, etc. regarding the type of the re-searched object). Very effective is to prepare the same questions for each group in the query for direct comparison of the answers. The most important part of research is variance analysis and crossing between some groups of answers. Someone can see relations be-tween the demographic proper-ties of the participants included in survey and the answers and relation between the other ques-tions. The results of Slovenian public opinion regarding GMO in winemaking (Plahuta et al.,2007a) confi rm general adverse opinion in Europe (Borre, 1990; INRA, 1993; Frewer et al., 1997; Subrahmanyan and Cheng, 2000; Boccaletti and Moro, 2000; Lu-ján and Todt, 2000; Baker and Burnham, 2001; Gaskell et al.,2003), for instance, Hallman etal. (2002) found that while 58%

of Americans support the use of plant genetics as an abstract con-cept. Some surveys have been per-formed to investigate public opin-ion about genetically modifi ed organisms in Slovenia (Uman-otera, 2002; Kirincic and Tiva-dar, 2005), but the results were similar to those in other countries in European Union. Slovenian retailers had very adverse opin-ion about marketing GMO in their shops (Kruszewska, 2001). Some relations in research (Pla-huta et al., 2007) are very inter-esting and they are consequence of ignorance or double-facing of participants. This statement is confi rmed by the opinion of Slo-venian oenologists (and consum-ers) whose believe that GM wine is dangerous to human health despite the potential dangerous compounds separate from wine. The public opinion about GMO in US is more positive than in EU, but sometimes the awareness about technology is presented. In the US, consumer surveys over the last ten years have found that between 2/3 and 3/4 of consumers are supportive of biotechnology. In one survey consumer’s feel-ings about the safety of foods in grocery stores; 80% were confi -dent of the safety of foods there; 69% were confi dent of foods in restaurants. Many foods in US grocery stores and likely served in restaurants today contain ingre-dients from genetically modifi ed crops, such as soya and corn. This contention is supported by the fact that the February, 1999 poll shows that half of the US con-sumers polled believed that their groceries were free from GMOs, when in fact nearly 60% of the US processed foods contains some GMOs (Lemaux, 1999).

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TRANSGENES


“Agri Marketing” magazine re-ports in its July/August issue the results of a survey of consumers in the US about genetically-modi-fi ed foods or GMOs. 20% respon-dents saw genetically-engineered food as something artifi cial, fake or unnatural’. Slightly more than a third (37%) of consumers saw themselves as supporters of this technology, 47% were opponents, and 16% were fence-sitters. (In Canada, where the survey also was conducted, there were fewer supporters and opponents but more fence-sitters). In one com-parative research between Poland and US opinion, 77% Americans and 79% Poles think that new methods of biotechnology and genetic engineering used to pro-duce and progress food should continue and should continue to be supported. Polish society seems to be more open for ge-netic engineering application. Another surprising discovery may be a fact that in Honolulu, the city of absolute national, reli-gious and race mixture relatively many, because 43% respondents agreed with the statement that while creating legislation relating to contemporary biotechnology the opinions of religious orga-nizations should be taken into consideration (Gawecka, 2004). Whereas, in Poland, a declared Catholic country, only 11% of re-spondents agreed with this state-ment and the great majority of 77% showed their disagreement. In general the US citizens are more opened for biotechnology and GMO application than EU. Someone can predict that in EU people are not so liberal in gen-eral like in US and similar situ-ation is on the fi eld of GMOs. In one research in France, they

elicit willingness-to-pay infor-mation for similar food products that differ only in their content of genetically modifi ed organisms (GMOs). Participants in the ex-periment are a demographically representative sample of French consumers. 35% of participants are unwilling to purchase prod-ucts made with GMOs, 23% are indifferent or value the presence of GMOs, and 42% are willing to purchase them if they are suf-fi ciently inexpensive. The results contrast with surveys that indi-cate overwhelming opposition to GM foods. There is a surplus to be gained from the segregation of the market for food products into a GMO-free segment and a segment allowing GMOs (Nous-sair et al., 2004). For example, Noussair et al. (2001) report that 79% of French respondents either agreed or mostly agreed with the statement “GMOs should simply be banned”. 89% were opposed to the presence of GMOs in food products, 89% in livestock feed, 86% in medicine, 46% in food packaging and 46% in fuels. In the UK, surveys show a similar pattern (Moon and Balasubri-manian, 2001). All those analysis show that questions about GMOs are very controversal, but in gen-eral adverse, regardless the coun-try. This is the nowadays major driving force on the GMO mar-ket development, because of its strong infl uence on all basic social structures. The retail chains and non-governmental organizations based their propaganda on the fears of the consumers and ban GMO introducing in to the mar-ket. The GMO legislation is very adopted to this situation and creates new unnecessary costs in GMO production, despite there

are not any scientifi c evidences to support general opinion that GM foods are unsafe.

CONCLUSION

One can do the best safety test-ing and the best risk assessment (case-by-case and step-by-step in a multi-year effort) and prove that GMO wine is not more risky than its GMO counterpart, but only a mass release over a longer period of time will bring all pos-sible benefi ts, risks and negative effects to the surface. This is at that moment impossible, because consumer’s fears are too strong incited also by propaganda of the non-governmental organisations. The Slovenian retailers have been used GMO problem as a toll for marketing, because they believe that consumers are very sensitive to food safety and hygiene. The GMO legislation is adapted to these circumstances and is very restrictive and generates indeed a lot of unnecessary costs. This is the main reason for negative economic results of GMOs wine and some other crops. One could also believe that GMOs legisla-tion and other regulations are sometimes in discordance, like in the case of Slovenia legislation and IPGW rules. Despite very restrictive GMO legislation, the politics sometimes do not work in the law frame, what is the case in EU. The key role on themarket has public opinionand very important is to expose the benefi ts for the consumer (higher nutritive value, better taste, lower retail price, higher food safety, etc.), not only for biotechnology companies and retailers.

,

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ABBREVIATIONS

GMO-genetically modifi ed organ-isms, LMO-living modifi ed organ-isms, GR-glyphosate resistant; Bt-borer resistant.

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A. PIANETTI* - L. SABATINI - B. CITTERIO -L. PIERFELICI - P. NINFALI1 - F. BRUSCOLINIIstituto di Scienze Tossicologiche, Igienistiche e Ambientali - Università di Urbino “Carlo Bo” - Via Aurelio Saffi 2 - 61029 Urbino - Italy1Istituto di Chimica Biologica “Giorgio Fornaini” - Università di Urbino “Carlo Bo” - Via Aurelio Saffi 2 - 61029 Urbino - Italy*e-mail: [email protected]

CHANGES IN MICROBIAL

POPULATIONS IN READY-TO-EAT

VEGETABLE SALADS DURING SHELF-LIFEKey words: contamination, microorganisms, ready-to-eat, shelf-life, vegetables

SUMMARY

The microbiological quality of 56 samples of packaged ready-to-eat vegetable salads was deter-

mined during the shelf-life at refrigerated temperature. Listeriamonocytogenes, Salmonella, Vibrio,

Yersinia enterocolitica, Aeromonas spp. were absent. As regards the other microorganisms investi-gated, the

comparison with international guidelines revealed that the number of unsatisfactory sam-ples increased

during shelf-life. In conclusion, the absence of pathogens and the

low incidence of Escherichia coli (CFU/g >102-103 in 7.1%) indicate

that in general the samples were in conformity with the conditions

for health and safety. However the microbial changes found during

storage in-dicate the need to improve the sanitization and preservation

technologies in order to reduce deterio-ration and possibly increase

the shelf-life of the product.

INTRODUCTION

In recent years, there has been increasing interest in ready-to-eat fresh vegetables because they combine nutritional attributes with convenient and easy prepa-ration. The minimally processed ready-to-eat vegetable industry was initially developed to supply restaurants, hotels and other in-stitutions but, more recently, it has also been extended to home use. The demand for fresh-cut produce has led to an increase in the production of minimally processed vegetables. In Italy the sale of ready-to eat fruit and veg-etables in 2004 amounted to € 375 million, 30% more than in 2003; in 2005 sales totalled over € 600 million (www.agricoltura.regione.lombardia.it).A variety of vegetables includ-ing lettuce, carrots and celery are used in minimally processed

products such as fresh salads. The preparation of minimally processed ready-to-eat vegetables involves cleaning, trimming, peel-ing, curing, slicing, shredding, washing and, fi nally packaging in air or modifi ed atmosphere (Va-roquaux and Mazollier, 2002). The procedures use slight sanitiz-ing measures which do not alter the sensory or nutritional charac-teristics but they do not eliminate microbial contamination.The condition and shelf-life of ready-to-eat fresh vegetables de-pend on many factors such as vegetable quality, production technology and the interactions among microbial groups (Guer-zoni et al., 1996). The rate and extent of microbial growth in packaged products depend mainly on the initial microbial load and storage temperature (King et al.,1991).The initial microbial load of

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ready-to-eat fresh vegetables is generally 105-107 CFU/g. It con-sists of bacteria belonging to Pseudomonas, Erwinia, Corynebac-terium (LI et al., 2001) genera, lactic acid bacteria (Kelly et al.,1996) and pathogens such as Sal-monella (Sagoo et al., 2003) Shi-gella (Ahvenain, 1996), Yersinia enterocolitica (Ahvenain, 1996), Listeria monocytogenes (Sizmur and Walke, 1988; Pingulkar et al., 2001), Aeromonas hydrophila(Mcmahon and Wilson, 2001; Little et al., 1997), Staphylococcusaureus (Aycicek et al., 2005), and Escherichia coli (Sagoo et al., 2001). Furthermore yeasts belonging to Cryptococcus, Rhodotorula, Candidagenera and moulds such as Fu-sarium, Penicillium, Mucor, Phoma,Rhizopus genera have also been identifi ed (Garcia-Gimeno and Zurera-Cosano, 1997; Babic et al.,1992; Fleet, 1992).The possible sources of product contamination involve incom-ing raw vegetables, plant workers and the processing environment. When vegetables are cut, the re-lease of cellular fl uids provides a nutritive medium where micro-organisms can grow. The high moisture content of fresh vegeta-

bles, the lack of lethal processes to eliminate microorganisms and potential temperature abuse dur-ing preparation and distribution can result in increased microbial growth (Bracket, 1987; Nguyen-the and Carlin, 1994). In addi-tion, low storage temperature does not prevent the develop-ment of psychrotrophic micro-organisms. Thus, the microbial metabolism, together with the increased respiration and tran-spiration processes due to tissue breakdown caused by cutting, can cause a rapid decay of minimally processed vegetables and reduce of the shelf-life.These foods can be a hazard to human health especially if they harbour psychrotrophic micro-or-ganism such as A. hydrophila and L. monocytogenes. Documents (Gal-li and Bertoldi, 1998) have been issued to help producers minimize microbial hazards and guidelines have been published that present criteria for the microbiological quality of ready-to-eat food (Gil-bert et al., 2000; www.foodstan-dards.gov.au/newsroom/publica-tions/guidelinesformicrobi1306.cfm; Cnerna-Cnrs, 1996). Several cases have been reported where

vegetables were responsible for outbreaks of illness (Sagoo et al.,2003; Beauchat, 1996). Hence, there is concern about the infl u-ence of microbial growth on the quality and safety of fresh-cut vegetables.Considering that ready-to-eat vegetable salads are used without washing or further cooking, analy-ses have been carried out in order to evaluate the microbiological quality of these products during their shelf-life. The results are discussed in light of the present microbiological guidelines.

MATERIALS AND METHODS

Fifty-six samples of mixed ready-to-eat vegetable salads were pur-chased in Urbino (Italy) from local markets on the same day of production. The salads were pack-aged in trays wrapped in plastic fi lm or in polyethylene bags in non-modifi ed atmosphere. Each pack weighed 250 g. The salads are normally consumed without cooking, further washing or prep-aration by the consumers. The composition and manufacturers of the products are reported (Ta-ble 1). The samples were stored at 5°C and examined for micro-biological characteristics on the day of purchase (T0), and on the expiry date (T1), 7 days after.

Microbiological analysis

The enumeration and differen-tiation of microorganisms were performed by using the follow-ing media and culture conditions (Table 2).For the detection of total aerobic

Table 1Composition of ready-to-eat vegetable salads.

Typology* Manufacturer Composition

1 A carrot, red lettuce, rocket, cos lettuce, spinach 2 A carrot, “chioggia” lettuce, curly lettuce, prickly lettuce, rocket 3 A prickly lettuce, curly lettuce, red “radicchio” lettuce 4 B carrot, “pan di zucchero” lettuce, “chioggia” lettuce, rocket 5 B carrot, “pan di zucchero” lettuce, “chioggia” lettuce, curly lettuce 6 B valerian lettuce, curly lettuce, carrot 7 B “pan di zucchero” lettuce, carrot, lettuce

*For each typology 8 samples were examined.

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count, sporeformers, yeasts and moulds, lactic acid bacteria, coli-forms, S. aureus and Pseudomonas spp., 25 g of each sample were diluted with 225 mL of Buffered Peptone Water (0.1%) (Oxoid – Milan, Italy) and homogenised in a Stomacher 400 (Interna-tional pbi – Milan, Italy) for 2 min at normal speed to obtain a 1:10 dilution. Additional 10-fold dilutions were carried out using the same diluent; for lactic acid bacteria the dilutions were made with the de Man, Rogosa and Sharpe MRS Broth (Liofi lchem – Roseto degli Abruzzi, Italy). The presence of mesophiles and psycrophiles was detected as part of total aerobic count: 1 mL of each dilution was surface plated in duplicate on Plate Count Agar (Oxoid) with incubation at 30°C for 48 h for mesophilic microor-ganisms and at 7°C for 10 days for psychrotophs. For aerobic sporeformers, the initial dilutions were heat-treated at 80°C for 10 min to kill vegetative cells. One mL of appropriate dilution with Buffered Peptone Water was in-oculated in duplicate using the pour plate method in Plate Count

Agar with incubation at 30°C for 48 h. The detection of yeasts and moulds was performed by surface plating 1 mL of each dilution in quadruplicate on Rose-Ben-gal Chloramphenicol Agar (Lio-fi lchem) with incubation at 25°C for 5 days. The microscopic ex-amination was performed in order to identify the yeasts and moulds isolated. Lactic acid bacteria were enumerated using a pour plated method; volumes of 1 mL of each dilution were inoculated in dupli-cate into MRS Agar (Oxoid) and overlayed with the same medium; the plates were incubated at 28°C for 72 h. The isolates were con-fi rmed using API 50 CHL strips (bioMé-rieux – Rome, Italy). The number of Enterobacteriaceaewas determined by pour plating in duplicate 1 mL of each dilu-tion into Violet Red Bile Glucose Agar (Liofi lchem); after the in-oculated medium was solidifi ed, an overlay of 4 mL of the same medium was added. The plates were incubated at 37°C for 24 h. Characterisation of presumptive Enterobacteriaceae was carried out by Gram staining, catalase and oxidase reactions. For detection

of E. coli, Violet Red Bile Lactose Agar was utilised with incubation at 44°C for 24 h. S. aureus was enumerated by surface plating 1 mL of each dilution in two plates of Baird-Parker Agar (Liofi lchem) to which RPF Supplement (Lio-fi lchem) was added with incuba-tion at 37°C for 24-48 h. Colonies with typical morphology were stained with Gram’s method and tested for catalase reaction. Co-agulase test was confi rmed with the Staphytect Plus Test (Oxoid). For Pseudomonas spp., 1 mL of each dilution was surface plated in duplicate onto Pseudomonas Agar Base (Liofi lchem) with CFC Supplement (Liofi lchem) and in-cubated at 37°C for 24-48 h.To detect Salmonella spp., 25 g of each sample were homogenised in 225 mL of Buffered Peptone Water and incubated overnight at 37°C for 24 h as pre-enrichment; 10 mL of pre-enrichment suspen-sion were inoculated into 90 mL of Selenite Cystine Broth (Oxoid) to which sodium biselenite and Salmonella Selective Supplement (Oxoid) were added and incubat-ed at 37°C for 18 h. Subcultures were performed onto Salmonella

Table 2Microbiogical parameters for hygienic quality (CFU/g) according to different guidelines.

EEC CNERNA-CNRS PHLS

Microorganisms Limits Microorganisms satisfactorya acceptablea limitb Microorganisms satisfactory acceptable unsatisfactory

minimum (m) Maximum (M)

Aerobic colony count 106 107 108 Aerobic colony count 106 106<107 107

E. coli 102* 103* Lactic acid bacteria 103 104 107 Enterobacteriaceae <102 102<104 104

Yeast 103 104 105 E. coli <20 20<102 102

Listeria spp. <20 20<102 102

S. aureus <20 20<102 102<104

*satisfactory: for values m; acceptable: for values between m and M; unsatisfactory: for values > M;a fi rst day of production;b last day of shelf-life.

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Chromogenic Agar (Oxoid) with incubation at 37°C for 24 h. Sus-pected colonies were identifi ed by appropriate biochemical and serological tests.To isolate Listeria spp., 25 g of each sample were homogenised in 225 mL of Fraser Broth Base (Ox-oid) half concentration to which Listeria Primary Enrichment Sup-plement (UVMLI) (Oxoid) was added and incubated at 30°C for 24±3 h as the fi rst enrichment; at the same time, a loopful of the homogenate was streaked onto Listeria Oxford Agar (Liofi lchem) with incubation at 37°C for24 h. A second enrichment was performed inoculating 0.1 mL of the fi rst enrichment in 10 mL of Fraser Broth normal concentra-tion supplemented with Listeria Secondary Enrichment Supple-ment (UVMLII) (Oxoid) with in-cubation at 37°C for 48 h. Subcul-tures were streaked onto Listeria Oxford Agar.For Y. enterocolitica detection, 25 g of sample were homogenised with 225 mL of Peptone Sorbitol Bile Broth (PSBB); 1 mL of the ho-mogenate was inoculated into 9 mL of 5% KOH in 0.5% salt solu-tion and, after stirring for several seconds, surface plated onto Yer-sinia Selective Agar base (CIN) to which Yersinia Supplement (Lio-fi lchem) was added and incubated at 28°C for 24-48 h. At the same time, 0.1 mL of homogenate was spread directly onto CIN Agar. Colonies were screened by Gram staining, motility assay at 22° and 37°C, glucose fermentation, utili-sation of citrate and production of H2S, urease, oxidase and API 20E (bioMérieux-Rome, Italy).Aeromonas spp. were detected us-ing 25 g of sample homogenised with 225 mL of Tryptone Soya

Broth (TSB) (Oxoid) and seri-ally diluted (1:10) with Ringer solution; 1 mL of each dilution was spread in duplicate onto m-Aeromonas Selective Agar Base (HAVELAAR) (Biolife – Milan, Italy) with Ampicillin Supple-ment (Biolife) and incubated at 28°C for 24 h. The colonies were identifi ed as previously described (Pianetti et al., 2004).To detect Vibrio spp. 25 g of sam-ple were homogenised with 225 mL of Alkaline Peptone Wa-ter fol-lowed by surface plating onto two plates of Thiosulphate Citrate Bile Sucrose Agar (TCBS Oxoid) with 2% NaCl and incubation at 37°C for 24 h. The identifi cation was performed as described elsewhere (Pianetti et al., 2004).

RESULTS ANDCONCLUSIONS

The microbiological analysis car-ried out on ready-to-eat vegetable salads showed that the samples tested met health and safety con-ditions. In fact, pathogens such as L. monocytogenes, Salmonella spp., Y. enterocolitica, Vibrio spp. and Aeromonas spp. were always absent. The absence of the above-men-tioned microorganisms indicates that the overall agricultural, hy-gienic, harvesting and production practices were good. The detec-tion of other microbial groups is important because it gives infor-mation about the hygienic qual-ity, as well as product stability. In this regard, guidelines issued by different institutions consider dif-ferent microbial groups as indices of process hygiene. The European Community (EC) guidelines only consider E. coli as indicator (EC n.

2005/2073). However, this param-eter alone may be restrictive be-cause it does not always correlate to other microbial groups which may be present in fresh vegetables. Therefore, for a more exhaustive evaluation of the hygienic quality of the vegetables other guidelines were also referred to, in particular, to the French CNERNA-CNRS (1996) and British PHLS (Gil-bert et al., 2000), which consider several microbiological parameters (Table 2). The CNERNA-CNRS guidelines provide for aerobic colony count, lactic acid bacteria and yeasts. Aerobic colony count is useful for indicating the overall microbial quality of a food prod-uct; generally it does not relate to food safety hazards but acts as an indicator for food quality and shelf-life duration. Lactic acid bacteria and yeasts, when present in high numbers, can contribute to spoilage and cause unpleasant odours due to the production of ethanol, organic acids, esters and CO2 (Babic et al., 1992; Fleet, 1992).Considering aerobic colony count (Table 3), the values ranged from 105 to >108 CFU/g on the fi rst day and on the last day of the shelf-life, but the samples with the highest values (>108 CFU/g) increased from 6 (10.7%) to 14 (25.0%) for mesophiles and from 6 (10.7%) to 24 (42.8%) for psycrophiles at the expiry date. Lactic acid bacteria levels were lower. In fact, they ranged from 20 to 107 CFU/g on the fi rst day of production and from >105 to 108 CFU/g on the last day. The growth of yeast during the shelf- life was limited; in fact, the initial and fi nal levels ranged from <20 to 106 and from 20 to 107 CFU/g, respectively.

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Based on CNRNA-CNRS micro-biological criteria (Table 4), all three parameters were satis-facto-ry or acceptable for most samples (about 75%) analysed on the fi rst day of production. Considering the results obtained on the last day of storage, the numbers of unsatisfactory samples for aero-

bic colony count increased to 24 (42.8%), with 8 (14.2%) and 9 (16.0%) unsatisfactory sam-ples for lactic acid bacteria and yeasts, respectively. As reported in the lit-erature (Bracket, 1987); Barriga et al., 1991), the lesser increase of lactic acid bacteria and yeasts could be due to competition with

other microorganisms which can grow rapidly at refrigeration tem-peratures.Considering the typologies, only typology 1, supplied by manu-facturer A, met the acceptabil-ity criteria for all three indices in all samples. In contrast, the most contaminated samples were

Table 3Viable counts (CFU/g) of various bacterial groups detected in ready-to-eat vegetable salads during shelf-life.

Microorganisms ND* <20 20-102 >102-103 >103-104 >104-105 >105-106 >106-107 >107-108 >108

To T1 To T1 To T1 To T1 To T1 To T1 To T1 To T1 To T1 To T1

Mesophiles 6 3 38 13 6 26 6 14 10.7% 5.3% 67.8% 23.2% 10.7% 46.4% 10.7% 25.0%Psycrophiles 14 30 6 32 6 24 25.0% 53.0% 10.7% 57.1% 10.7% 42.8%Lactic acid bacteria 2 12 28 6 5 11 6 14 3 17 8 3.5% 21.4% 50.0% 10.7% 8.9% 19.6% 10.7% 25.0% 5.3% 30.3% 14.2%Sporeformers 9 16 14 22 18 11 9 5 6 2 16.0% 28.5% 25.0% 39.2% 32.1% 19.6% 16.0% 8.9% 10.7% 3.5%Enterobacteriaceae 16 12 2 14 12 18 4 2 5 13 3 11 28.5% 21.4% 3.5% 25.0% 21.4% 2.1% 7.1% 3.5% 8.9% 23.2% 5.3% 19.6%E. coli 47 40 5 4 12 4 83.9% 71.4% 8.9% 7.1% 21.4% 7.1%S. aureus 20 12 14 9 13 15 9 20 35.7% 21.4% 25.0% 16.0% 23.2% 26.7% 16.0% 5.7%Pseudomonas spp. 4 16 7 25 9 3 22 8 10 8 7.1% 28.5% 12.5% 44.6% 16.0% 5.3% 39.2% 14.2% 17.8% 14.2%Yeasts 5 11 1 9 3 16 27 10 16 5 5 4 8.9% 19.6% 1.7% 16.0% 5.3% 28.5% 48.2% 17.8% 28.5% 8.9% 8.9% 7.1%Moulds 5 8 4 13 5 15 25 8 15 4 3 7 8.9% 14.2% 7.1% 23.2% 8.9% 26.7% 44.6% 14.2% 26.7% 7.1% 5.3% 12.5%

*Not Detected.

Table 4Microbiological quality of ready-to-eat vegetable salads based on CNERNA-CNRS guidelines.

Typology Aerobic colony count Lactic acid bacteria Yeasts

satisfactory acceptable unsatisfactory unsatisfactory satisfactory acceptable unsatisfactory unsatisfactory satisfactory acceptable unsatisfactory unsatisfactory To To To T1 To To To T1 To To To T1

1 3 (37.5%) 5 (62.5%) 2 (25.0%) 6 (75.0%) 7 (87.5%) 1 (12.5%) 2 1 (12.5%) 7 (87.5%) 4 (50.0%) 2 (25.0%) 3 (37.5%) 3 (37.5%) 3 (37.5%) 3 (37.5%) 2 (25.0%) 3 (37.5%) 2 (25.0%) 3 5 (62.5%) 3 (37.5%) 6 (75.0%) 3 (37.5%) 4 (50.0%) 1 (12.5%) 1 (12.5%) 2 (25.0%) 2 (25.0%) 4 (50.0%) 2 (25.0%) 4 7 (87.5%) 1 (12.5%) 7 (87.5%) 3 (37.5%) 3 (37.5%) 2 (25.0%) 1 (12.5%) 7 (87.5%) 1 (12.5%) 5 4 (50.0%) 4 (50.0%) 6 (75.0%) 4 (50.0%) 4 (50.0%) 4 (50.0%) 1 (12.5%) 3 (37.5%) 4 (50.0%) 3 (37.5%) 6 1 (12.5%) 7 (87.5%) 2 (25.0%) 2 (25.0%) 5 (62.5%) 1 (12.5%) 6 (75.0%) 2 (25.0%) 7 1 (12.5%) 3 (37.5%) 4 (50.0%) 3 (37.5%) 2 (25.0%) 3 (37.5%) 3 (37.5%) 5 (62.5%) 1 (12.5%) 2 (25.0%)Total 6 (10.7%) 38 (67.8%) 12 (21.4%) 24 (42.8%) 14 (25.0%) 28 (50.0%) 14 (25.0%) 8 (14.2%) 25 (44.6%) 16 (28.5%) 15 (26.7%) 9 (16.0%)

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found in typology 5, supplied by manufacturer B, with 50% of the samples exceeding the limits set for the three parameters.As hygienic quality indices, the PHLS guideline criteria include the aerobic colony count, Entero-bacteriaceae, E. coli and Listeria spp. The number of samples with sat-isfactory or acceptable values of total aerobic count was the same according to the French criteria when the foods were examined on the same day of production (Table 5). Good results were obtained for faecal indicators. In fact, Entero-bacteriaceae were at satisfactory levels in 32 (57.1%) samples, ac-ceptable in 16 (28.57%) and un-satisfactory in 8 (14.28%). Very good results were obtained for E.coli, which was satisfactory in 52 (92.8%) samples and acceptable in 4 (7.1%). The presence of fae-cal indicators at lower levels than aerobic colony count indicates that they were not the dominant

fl ora in any of the samples ex-amined and are correlated with the absence of enteric pathogens such as Salmonella, Vibrio, etc. However, considering the results on the last day of storage, unsat-isfactory levels were found in all the samples for aerobic colony count, in 24 samples (42.8%) for Enterobacteriaceae and in 4 samples (7.1%) for E. coli.Finally S. aureus, included as a pathogen in the PHLS guidelines, was satisfactory in 34 (60.7%) samples, acceptable in 13 sam-ples (23.2%), and unsatisfactory in 9 samples (16.0%) on the fi rst day of production. Growth dur-ing the storage time caused the number of unsatisfactory samples to increase to 20 (35.7%). In any case the levels were always in the >102-103 CFU/g range (Table 5).These loads make such products unlikely sources of food poison-ing. In fact, intoxication can take place following the ingestion of

concentrations of enterotoxins which are produced only after a strong growth of the bacterium up to 106 cell/g or more in food kept at room temperature for at least 10-20 h (Krämer and Can-toni, 1994).Considering the various typolo-gies, only typology 6, supplied by manufacturer B, met the accept-ability criteria for all four param-eters in all samples throughout the storage time.Regarding the other microorgan-isms investigated (Table 3), spore-formers were found at low levels; in fact, they were not detected in 9 (16.0%) and 16 (28.5%) sam-ples at the fi rst and last day of storage, respectively. In the other samples, they ranged from <20 to 104 CFU/g both at the fi rst and last day. Moulds were absent in 5 (8.9%) samples on the fi rst day of storage, present in very low num-bers in 13 (23.2%) samples, while in about 30% they exceeded the

Table 5Microbiological quality of ready-to-eat vegetable salads based on PHLS guidelines.

Typology Aerobic colony count Enterobacteriaceae Escherichia coli Staphylococcus aureus

satisfactory acceptable unsatisfactory satisfactory acceptable unsatisfactory satisfactory acceptable unsatisfactory satisfactory acceptable unsatisfactory

N % N % N % N % N % N % N % N % N % N % N % N %

1 To 3 37.5 5 62.5 5 62.5 3 37.5 8 100 4 50.0 2 25.0 2 25.0 T1 8 100 5 62.5 1 12.5 2 25.0 8 100 3 37.5 2 25.0 3 37.52 To 1 12.5 7 87.5 5 62.5 3 37.5 8 100 8 100 T1 8 100 4 50.0 3 37.5 1 12.5 5 50.0 3 37.5 4 50.0 2 25.0 2 25.03 To 5 62.5 3 37.5 6 75.0 2 25.0 8 100 7 87.5 1 12.5 T1 8 100 6 75.0 2 25.0 6 75.0 2 25.0 4 50.0 1 12.5 3 37.54 To 7 87.5 1 12.5 4 50.0 4 50.0 4 50.0 4 50.0 4 50.0 1 12.5 3 37.5 T1 8 100 2 25.0 6 75.0 1 12.5 3 37.5 4 50.0 2 25.0 1 12.5 5 62.55 To 4 50.0 6 75.0 1 12.5 1 12.5 8 100 3 37.5 1 12.5 4 50.0 T1 8 100 1 12.5 7 87.5 5 50.0 3 37.5 2 25.0 6 75.06 To 1 12.5 7 87.5 4 50.0 4 50.0 8 100 8 100 T1 8 100 3 37.5 4 50.0 1 12.5 8 100 6 75.0 2 25.07 To 1 12.5 3 37.5 5 50.0 6 75.0 2 25.0 8 100 8 100 T1 8 100 3 37.5 5 62.5 7 87.5 1 12.5 7 87.5 1 12.5Total To 6 0.71 38 47.8 12 21.4 32 57.1 16 28.5 8 14.2 52 92.8 4 7.1 34 60.7 13 23.2 9 16.0 T1 56 100 12 21.4 20 35.7 24 42.8 40 71.4 12 21.4 4 7.1 21 37.5 15 26.7 20 35.7

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limit values provided for fresh veg-etables to be eaten uncooked by the REGION FRIULI-VENEZIA GIULIA GUIDELINES (1997). Finally, Pseudomonas spp., present at high concentrations (>105-107

CFU/g) in 11 (19.6%) samples on the fi rst day, reached values >107-108 CFU/g in 8 (14.2%) samples at the end of the storage time. High numbers of pseudomonads are undesirable because they are often responsible for spoilage of fresh vegetables due to the pro-duction of pectinolytic enzymes which cause a breakdown of the peptic polymers in plant cells (Membré and Burlot, 1994).In conclusion, the absence of pathogens and the low incidence of E. coli indicate that the over-all agricultural, harvesting and production practices were good. However, the presence of a sapro-phytic microfl ora at high levels in a fair number of the samples, on the fi rst day of production, points out the importance of the manu-facturers selecting high quality raw materials. Furthermore, the existing sanitisation and conser-vation processes reduce, but do not eliminate the original mi-crofl ora, which can grow during storage and cause deterioration. More effi cient technologies that kill the naturally occurring micro-organisms are needed to improve the shelf-life of the ready-to-eat vegetable salads. This could also provide greater safety for consum-ers and economic advantages for manufacturers and retailers. Fi-nally, the fact that E. coli is the only parameter provided by the EC guidelines is insuffi cient to assess the hygienic quality of ready-to-eat vegetables. Accord-ing to this criterion all samples tested were satisfactory, while

the evaluation of the other mi-crobiological parameters clearly indicated a number of unsat-isfactory samples. Therefore itwould be opportune to include other microbiological indica-tors in the European guidelines following the example of other guidelines.

REFERENCES

Ahvenainen R. 1996. New approaches in improving the shelf-life of minimally processed fruit and vegetables. Trends Food Sci. Tech. 7: 179.

Aycicek H., Cakiroglu S. and Stevenson T.H. 2005. Incidence of Staphylococcus aureus in ready-to-eat meals from mili-tary cafete-rias in Ankara. Food Control 16: 531.

Babic I., Hilbert G., Nguyen-the C. and Guirand J. 1992. The yeast fl ora of stored ready-to-use carrots and their role in spoil-age. Int. J. Food Sci. Tech. 27: 473.

Barriga M.I., Trachy G., Willenot C. and Simard R.E. 1991. Microbial changes in shredded iceberg lettuce stored under controlled atmosphere. J. Food Sci. 56: 1586.

Beauchat L.R. 1996. Pathogenic microor-ganisms associated with fresh produce. J. Food Protect. 59: 204.

Bracket R.E. 1987. Microbiological conse-quences of minimally processed fruits and vegetables. J. Food Quality 10: 195.

CNERNA-CNRS 1996. Produits de la IV gamme. In “Jour J. La Qualité Mi-crobiologique des Aliments (maîtrise et critères)”. p. 73. Po lytechnic, Paris, France.

Fleet G. 1992. Spoilage yeasts. Crit. Rev. Biotechnol. 12: 1.

Food Standards Australia New Zealand Guidelines for the microbiological exami-nation of ready-to- eat foods. December 2001, Australian, New Zealand. www.foodstandards.gov.au/newsroom/publications/guidelinesformicrobi1306.cfm Ac-cessed 06/03/2007.

Galli A. and Bertoldi B. 1998. “Igiene de-gli Alimenti e Haccp”. EPC LIBRI s.r.l., Rome.

García-Gimeno R.M. and Zurera-Cosano G. 1997. Determination of ready-to eat-vegetable salad shelf-life. Int. J. Food Microbiol. 36: 31.

Gilbert R.J., de Louvois J., Donovan T., Little C., Nye K., Ribeiro C.D., Richards J., Rob-erts D. and Bolton F.J. 2000. Guidelines

for the microbiological quality of some ready-to-eat foods samples at the point of sale. PHLS Advisory Committee for Food and Dairy Products. Commun. Dis. Public Health 3: 163.

Guerzoni M.E., Giannotti A., Corbo M.R. and Sinigaglia M. 1996. Shelf-life model-ling for fresh-cut vegetables. Posthar-vest Biol. Tec. 9: 195.

Kelly W.J., Asmundson R.V. and Huang C.M. 1996. Isolation and characterization of bacteriocin-producing lactic acid bacteria from ready-to-eat food products. Int. J. Food Microbiol. 33: 209.

King A.D., Magnuson J.A., Török T. and Goodman N. 1991. Microbial fl ora and storage quality of partially processed let-tuce. J. Food Sci. 56: 459.

Krämer J. and Cantoni C. 1994. “Alimenti – Microbiologia e Igiene”. OEMF spa. Organizzazione Editoriale Medica Farma-ceutica spa, Milan, Italy.

Li Y., Bracket R.E., Shewfelt R.L. and Beau-chat R.L. 2001. Changes in appearance and natural microfl ora on iceberg lettuce treated in warm, chlorinated water and then stored at refrigeration temperature. Food Microbiol. 18: 299.

Linee Guida Regione Friuli-Venezia Giulia. Limiti di cariche microbiche consigliate negli alimenti con particolare riguardo alla ristorazione collettiva. 1997. Igiene Alimenti e Igiene Ambientale, p. 35. Milan, Italy.

Little C.L., Monsey H.A., Nichols G.L. and de Louvois J. 1997. The microbiological quality of refrigerated salads and crudités. PHLS Microbiology Digest. 14: 142.

McMahon M.A.S. and Wilson I.G. 2001. The occurrence of enteric pathogens and Aeromonas species in organic vegetables. Int. J. Food Microbiol. 70: 155.

Membré J.M. and Burlot P.M. 1994. Effects of temperature, pH, and NaCl on growth and pectinolytic activity of Pseudomonas marginalis. Appl. Environ. Microbiol. 60: 2017.

Nguyen-the C. and Carlin F. 1994. The microbiology of minimally processed fruits and vegetables. Crit. Rev. Food Sci. 34: 371.

Pianetti A., Sabatini L., Bruscolini F., Chia-verini F. and Cecchetti G. 2004. Faecal contamination indicator, Salmonella,Vibrio and Aeromonas in water used for the irrigation of agricultural products. Epidemiol. Infect. 132: 231.

Pingulkar K., Kamat A. and Bongirwar D. 2001. Microbiological quality of fresh leafy vegetables, salad components and ready-to-eat salads: an evidence of inhibi-tion of Listeria monocytogenes in tomatoes. Int. J. Food Sci. Nutr. 52: 15.

Regolamento (CE) n. 2073/2005 della

27_34.indd 33 24-02-2009 1:56:47

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Commissione del 15 novembre 2005 sui criteri microbiologici applicabili ai prodotti alimentari. Gazzetta Uffi ciale della Commissione Europea. L.338/1. 22-12-2005, Bruxelles.

Sagoo S.K., Little C.L. and Mitchell R.T. 2001. The microbiological examination of ready-to-eat organic vegetables from retail establishments in the United King-

dom. Lett. Appl. Microbiol. 33: 434.Sagoo S.K., Little C.L., Ward L., Gillespie

I.A. and Mitchell R.T. 2003. Microbio-logical study of ready-to-eat salad vege-tables from retail establishments uncov-ers a national outbreak of salmonellosis. J. Food Protect. 66: 403.

Sizmur K. and Walke C.W. 1988. Listeria in pre-packed salads. The Lancet I: 1167.

Varoquaux P. and Mazollier J. 2002. Over-view of the European fresh-cut produce industry. In “Fresh-Cut Fruits and Veg-etables: Science, Technology, and Mar-ket”. O. Lamikanra (Ed.) p. 21. CRC Press Boca Raton, London, New York, Washington D.C.

www.agricoltura.regione.lombardia.it Ac-cessed 29/05/07.

www.wolhfarth.it - [email protected]

27_34.indd 34 24-02-2009 1:56:48

36_45.indd 45 24-02-2009 1:25:25


FOOD PROCESSING

DEEP FREEZING PROCESS UNITSSince its opening in 1980, Tec-nopool has fi ne-tuned a unique conveying-belt system: the belt Anaconda, entirely made of stainless steel, allows the real-isation of a continuous system with electronic speed control to start the conveying, with vari-able speed in curves, upgrade and downgrade or in spirals, of any packaged or loose product that can be belt-con-veyed, such as: bread, pizza, cakes, meat, seafood, vegeta-bles, fruit, etc.Tecnopool spirals or race-tracks enable inlet and outlet opera-tions in any position and height desired. Plants can be supplied with chambers of different thick-ness and grades of isolation which, together with thermal treatment units, can convey, cool, deep-freeze, proof, pas-teurise, season and heat ac-cording to production require-ments. Depending on the appli-

cation to be performed, the belt can be supplied with both stain-less steel and plastic grids, ide-al for work temperatures from -40° to +120°C. Without the usual drum spirals, Tecnopool plant systems enable the pas-sage of the air on the product in such a way as to optimise the various thermal treatments. This special characteristic makes cleaning much easier.Tecnopool’s latest creation is the belt T-Worth which runs on tracks without any lubrication. This is a new stainless steel bar belt with special mesh whose main features are: special el-ements in self-lubricating plas-tic are inserted into the meshes which will then become the shoe in the lower part that makes the belt run on the guides, while in the upper part they perform a containing function; drawing is characterised by particular plastic wheels which not only

reduce noise and friction, but also allow maintenance to be carried out simply and quick-ly thanks to a special connec-tion/release system.Tecnopool has dealt with the deep-freezing sector by mak-ing highly innovative process-ing lines. The deep-freezing process, particularly suitable for the processing of a wide range of products, is performed inside cold-storage cabinets with insu-lated walls whose thickness de-pends on the internal temper-ature required. Cold-storage cabinets are equipped with suitable evaporator units capa-ble of providing an effi cient ex-change of heat for rapid deep-freezing of products and pro-ducing homogeneous storage conditions inside.Tecnopool has decided to fo-cus on Compact Omnia, a small machine that represents a compact and simple technical solution that brings about innu-merable advantages.The pre-assembling and pre-fi -nal test already carried out in the company production plant allow a drastic reduction of time during the machinery start-up phases. Thanks to the mini-mum size it presents an extreme easiness of transport and of po-sitioning inside the fi nal produc-tion unit. It is easy to move in the cases in which, due to the success of new production re-quirements, it is necessary to change the position of the ma-chinery in the factory layout. Thanks to the ergonomic con-

fi guration of the control panel it is possible to manage and inspect the total process with some simple operations. The data management system can also be custom-designed ac-cording to the customer produc-tion requirements with a touch-screen display and with a PLC system.Compact Omnia is the techni-cal solution which can be easi-ly integrated in any production line, also including pre-exist-ing ones. The maintenance of high hygienic and cleaning lev-els is made easier by the par-ticular supporting structure of the spiral which, being integrat-ed devoid of those reticular el-ements typical of the tradition-al systems, allows access to its inside, making inspection easi-er on the hidden points. More-over, hygiene is guaranteed by the modular automatic wash-ing system of the belt and of the insulated cabinet. Further-more, the shape of the stain-less steel profi les and supports used prevent any type of stag-nation of dirt, making its elimi-nation easy.Compact Omnia is an extreme-ly fl exible system which allows a great number of technical so-lutions, each of which realized according to customer require-ments.(Tecnopool - Via Buonarro-ti 81 - 35010 S. Giorgio in Bosco - PD - Italy - Tel. +39 049 9453111 - Fax +39 049 9453100 - e-mail: [email protected])Detail of Compact Omnia plant for deep freezing process (Tecnopool).

36_45.indd 36 26-02-2009 1:58:53


VOMM TURBO-TECHNOLOGY

Since 1969 Vomm Impianti e Processi designs and manu-facturers continuous plants for food, chemical and pharma-ceutical industries. The contin-uous Turbo-Technology is ap-plied to different continuous processes and among them the thermal treatment of fl ours by using the “Cereal” line com-posed of turbo-cooker and tur-bo-dryer. They are cylindrical horizontal modules, equipped with a coaxial jacket for the cir-culation of thermal fl uid (steam or thermal oil). The continuous and gravimetric metering units allow to feed the raw materials in a constant and precise way inside the modules where a special shaft centrifuges them on the internal wall as a thin and turbulent fi lm.The combination of two plants permits to obtain the maxi-

mum fl exibility to modify the characteristics of the fl our un-der perfectly controlled con-ditions. It is possible to oper-ate several thermal processes on fl ours: precooking (to ob-tain cold high viscosity fl ours, batter fl ours etc. as starch re-placer in sauces, soups,hamburgers, sausages, dairy products and as binding for bread coating); the inactiva-tion/gluten modifi cation (to obtain hot viscosity for biscuit fl ours, sponge cake, wafer, soups etc.); the enzymatic in-activation (to extend shelf life of bran and germ); toasting of fl our, bran and germ to im-prove taste, colour and crisp-iness; the pasteurization and drying to obtain fl ours with the required fi nal moisture degree without modifi cation of the functional, colour and

particle-size characteristics.(Vomm Impianti - Via Curiel 252 - 20089 Rozzano - MI -

Italy - Tel. +39 02 57510808 - Fax +39 02 57510909 -e-mail: [email protected])

Cereal line composed of turbo-cooker and turbo-dryer (Vomm Impianti).

MULTIPURPOSE PROCESSING TOOL

On the market for 30 years, Roboqbo represents at the Anuga FoodTec show the range of Universal Cutters QBO, the multifunctional and powerful system for profes-sionals bound to laborato-ries and industrial companies which need high quality pro-ductions with extreme control of the working phases. Even

the Blue Chef professional cutter is represented, with its compact dimensions and fl ex-ible equipment, available for every level of professional ex-perience.The Universal Cutter QBO isa unique tool for kneading, emulsifying, mincing, grinding and cooking up to 120°C. It also allows to concentrate,

working under vacuum or in pressure, and quickly reduce temperature therefore allowing unlimited recipes.Roboqbo introduces through the QBO line an innovative software which manages all production phases and allows to monitor in real time all cook-ing and cooling diagrams for HACCP and traceability pur-

poses. On the monitor, all the data related to production cost and energy consumption for each recipe or working pro-cess will be shown to the us-er. The new software allows to remotely transmit data to the technical department for assis-tance and emergency recov-ery purposes, while the new LCD panel features interac-

36_45.indd 37 24-02-2009 1:23:17

36_45.indd 43 24-02-2009 11:51:32


FOOD PROCESSING

Ready-meal line equipped with MDP.6 (Moriondo).

tive recipe menu, automatic re-quest for ingredients during the process phases and also the possibility to create and modi-fy new recipes.To guarantee the quality and preservation of organoleptic properties of the ingredients processed, preferring a ra-

pid cooking method to thetraditional long one or the ag-gressive magnetic induction, is the secret of Roboqbo’s suc-cess.Universal Cutters QBO are available in different bowl ca-pacity to match different pro-duction needs; they are made

READY-MEALS PRODUCTION

Moriondo is an important real-ity in the pasta making indus-tries. Among the new cook-ing lines, great success has been achieved in the last few years by the automatic portion-ing unit mod. MDP for cooked pasta.The system is extremely versa-

tile and easy to use: it is suit-able for any pasta size (short, long and fi lled), and allows to place the pasta in trays in a fully automatic way. Switch-ing from one size to another (for example from tagliatelle to penne) does not require changing any equipment; all

adjustments are made sole-ly by means of easy data set-ting from the touch-screen pan-el interfaced with the opera-

tor. Moreover the company meets costumer needs: from the MDP.2 model with just 2 portioning units to the MDP.18 one with 18 portioning units are made to cater for diverse production capacities.Moriondo boasts a special tra-dition in fast-mixing centrifu-gal units: the fi rst machines in-stalled by the company do in fact date back to 1969. At the Ipack-Ima the company will show models that equip both traditional PGF series extruders and the MDG series continu-ous kneader sheeters. The Ve-lox mixing units are available

VLX mixing unit on PGF extruder (Moriondo).

of stainless steel AISI 316L. An exclusive 3 year guarantee covering any kind of special assistance is also offered.(Roboqbo - Via del Lavoro 7/15 - 40050 Argelato - BO - Italy - Tel. +39 051 892483 - Fax +39 051 893162 -e-mail: [email protected])

36_45.indd 38 24-02-2009 1:23:18

OFF. MECC. PELLACINI SERGIO & FIGLI S.a.s.Via Provinciale, 38 ● 43038 Sala Baganza [Parma] Italy

Tel. +39 [0521] 833528 ● Fax +39 [0521] 833859Website: www.pellacini.com ● E-mail: [email protected]


FOOD PROCESSING

in various models, from the VLX.1 to the VLX.5.Moriondo has presented some-thing new to the market for the past fi ve years: the combination of MDG kneader sheeters and VLX quick mixers. The market has welcomed this solution be-cause makes it possible to pre-pare continuous sheets, starting with the product mixing, in very little space and in a fully auto-matic way.Finally Moriondo has added a new MDC model extrusion and deposit system to its tra-

ditional fi lling extruder, in the LCM cannelloni line. This fea-tures “vacuum” operation and makes it possible to work any kind of product without diffi cul-ty. The unit has been made to ensure easy, fast and complete dismantling of all parts, which makes for more accurate clean-ing of each single component.(Moriondo - Via Piave 15 - 20045 Besana Brianza - MI - Italy - Tel. +39 362 995110 - Fax +39 0362 996300 - e-mail: [email protected]) LCM line (Moriondo).

DOSING AND FILLING SYSTEMS

Karr Italiana is a company specialized in the design and construction of volumetric dos-ing and fi lling units and ma-chines, with more than forty years of experience. Meter-ing and fi lling with precision liquid, dense and pasty prod-ucts ensuring quality and repe-tition of results; this is its busi-ness card.Karr Italiana’s products are characterized by the simplic-ity and compactness of the lines, the maximum versatility, accuracy and reliability in dos-age, the great care given to every detail and materials and components of absolute excel-lence.The range of dosage covered by the volumetric units and machines goes from 0.5 to 5,000 cm3, dose adjustment

is simple and precise as well as adjustments of the speed of delivery and aspirationof products, wide fl exibility with interchangeable acces-sories to meet the needs of both small and large produc-tion.Among the most relevant news in evidence, is the electronic depositor that is primarily ad-dressed to manufacturers of automatic packaging lines, the company’s work is focused on solutions that ensure high per-formance and at the same time that can be integrated with in-creasingly popular electronic control systems. With this dos-ing fi lling unit, in particular, it is possible to intervene directly from the control panel, quick-ly and easily, on all the work-ing parameters, size change,

damage or alteration even with large solid pieces in a suspension.(Karr Italiana - Via Palermo, 29 - 20090 Assago - MI - It-aly - Tel. +39 02 45712849 - Fax +39 02 45707603 -e-mail: [email protected])

fi lling speed adjustment and management of CIP cleaning cycles.The transfer pump pneumatic working is characterized by big passage diameters and al-lows the treatment of diffi cult products without causing any

Transfer pump mod. 9 LT (Karr Italiana).

36_45.indd 40 24-02-2009 1:23:55


TMCI PADOVAN AT ANUGA FOODTECTMCI Padovan is the reference technological partner for the food and beverage industries. A high level of specialization, a strong dedication to innovation and a natural commitment to competitiveness are the distin-guishing features of the Group. Its business philosophy aims to offer a complete range of prod-ucts thanks to the 360° exper-tise and know-how in the pro-

cessing sector that the compa-ny has developed during de-cades of activity.TMCI Padovan consists of four specializations: wine and food processing industries (TMCI Pa-dovan); packaging for the food industry (Newpack Division); margarine, bakery, gelatine, cocoa, pastry and confection-ary industries (Chemtech) and beer industry (Brewtech).

cessing stages, including vinif-ication, fi ltration, stabilization, refrigeration, aseptic fi lling, etc., up to fi nal packaging.At Anuga FoodTec, TMCI Pa-dovan Chemtech shows its new Chemetator, the high pressure scraped surface heat exchanger for margarine and fats. The latest Series 4 meets the exacting requirements of modern day shortening, mar-garine and dairy spread pro-ducers. The chilling tube, gearbox and motor togeth-er with local refrigeration fi t-tings are enclosed and isolat-ed to keep the processing ar-

Different specialized technol-ogies are integrated together thanks to an optimized use of resources with a view to creat-ing a perfect synergy of know-how, research and develop-ment. This allows the Group to successfully meet the require-ments of an increasingly com-petitive international market with its turn-key plants and so-lutions suitable for different pro-

36_45.indd 41 24-02-2009 9:22:46


FOOD PROCESSING

ea clean and dry. The units feature a modular design and can be stacked as required to maximise factory fl oor space utility. Each Chemetator tube has its own refrigeration sys-tem and drive to give the most process fl exibility. Chemeta-tor units can be mounted with worker units on a single, com-mon frame to further suit cus-tomer requirements. These systems give the producer the best in fl exible production ca-pability. Chemtech technolo-gy caters for a diversity of for-mulations, enabling the dis-cerning processor to vary both feedstock and fi nished product, should market con-ditions or consumer require-ments dictate. Without ex-ception, this fl exibility assures a perfect formulation of high quality edible products from vegetable or diary sources.In addition, TMCI Padovan, Newpack Division, propos-es its best-selling machines for the packaging sector: the Newpack thermoforming ma-chines. It has a well-consolidat-

Chemtech’s Chemetator heat exchanger for margarine and fats (TMCI Padovan).

Aseptic form-fi ll-seal plant (TMCI Padovan).

ed technology that can easily meet the wide range of needs of the liquid food sector and al-lows a rapid transition from the initial product to the distribu-tion. By simply adding a pro-cessing line to the machine that can autonomously divide into portions, create the pack-aging and fi ll it, it is possible to have a fully-fl edged system that is effi cient and not expen-sive, if compared with those

now on the market. A team of experts is available to design containers with appropriate shape and size for easy cus-tomisation along the lines of themost creative marketing pro-posals.The TMCI solution became the affordable process for high profi t with an important add-ed value for customers because the high margins obtained with the form-fi ll-seal system by

Newpack have a remarkable impact on the process cost of customers that choose it. The results are evident both for the most demanding and for those who need easy solutions with high profi tability.(TMCI Padovan - Via Cadu-ti del Lavoro 7 - Z.I. - 31029 Vittorio Veneto - TV - Italy - Tel. +39 0438 4147 - Fax +39 0438 501044 - e-mail: [email protected])

36_45.indd 42 25-02-2009 23:55:00


BULK BAG UNLOADING SYSTEM,FEEDING MIXER AND PACKAGINGA foreign customer, working in the confectionery/bakery in-dustry, set to expand his pro-duction range, has commis-sioned Cavicchi Impianti for the design and construction of a complete system for the produc-tion of powder ice-cream bas-es. The market for this product is constantly developing and well-known to Cavicchi Impian-ti, who has amongst its custom-

ers some of the most famous, in-ternationally known, producers of these powders.A plant has been designed to feed automatically the three products that the customer wanted to utilize for the bas-es: dextrose, powder milk and powder vegetable fats.Dextrose, powder milk and powder vegetable fats reach the customer in bulk bags and

are stocked near the unit. With the use of three bulk bag un-loaders BBV/AP, the three products are transferred to three fl exible conveyors mod. TS. The conveyors feed a mix-er MOR 55 located on load-ing cells. Thanks to an electron-ic weighing instrument, and by means of an electrical control panel, the customer is able to set and adjust the percentages

of the products required. There-after the mixer MOR 55 carries out the mixing of the powders.The customer also required that the mixed product was packed into 1, 2.5, and 5 kg bags with a semi-automatic packag-ing machine; a fl exible con-veyor TS has been connected to the mixer. The mixed prod-uct is transported to a semi-au-tomatic packaging unit STIL/

36_45.indd 43 24-02-2009 11:51:32


FOOD PROCESSING

CD. This machine has reduced dimensions, can be easily posi-tioned near any other unit, and has been designed to fi ll the various types of containers with high weighing accuracy. This system, completely designed to satisfy highly specialized re-quirements, is extremely com-pact and versatile; with a few little changes this system may, in future, feed an automatic bag-fi lling unit with no problems.(Cavicchi Impianti - Via Mat-teotti 35 - 40055 Villanova di Castenaso - BO - Italy - Tel. +39 051 6053164 - Fax +39 051 780647 - e-mail: [email protected])

Plant emptying big bag, transport, mixing, weighing and packaging with semiautomatic STIL/CD (Cavicchi Impianti).

AUTOMATIC STORAGE PLANTIcam is specialized in automat-ic storage and fi ling systems de-sign and manufacturing. Dur-ing Ipack-Ima the company pro-

poses a new solution, Compat-ta, a high density storage sys-tem made up of racking mount-ed on mobile bases that run on

rails. It is a great new concept of space solution because it al-lows to reduce over 40% of the warehouse area, increasing the storage capacity up to 100%. The fundamental aim of Com-patta is to take advantage of the free spaces using only one aisle for the material handling, duplicating the capacity of stor-age compared to traditional shelves, avoiding the building of new warehouses.Depending on the structure the storage system of Icam can ac-complish different typologies of storage, with pallet rack to store pallet, metallic containers, can-tilever racking for long length and cumbersome pieces, multi-ple shelves for odds and ends or loose material and for coils.Automatic storage plant (Icam).

The particularity of Compatta is given by its bases. They are designed in function of the size and weight of the loading unit, and adapt themselves to the storage of each product and to every kind of environment even with pillars.Two models, LB and MR, are proposed. The capacity and the number of wheels deter-mine the capacity of each span. For small storage sys-tems containing light materials, the handwheel version is advis-able while most of the systems have an electro-mechanically movement. The mobile racking is controlled by inverters which ensure gradual starts and stops to avoid sudden and danger-ous rebounds and to achieve a

36_45.indd 44 24-02-2009 1:25:23


bigger speed to reduce waiting times. Each system has at least two guide rails to guarantee the alignment of the bases and one or more wrapping rails, embed-ded in the fl oor that allow the movement of the trolley wheels.Compatta can be installed in industrial environments with controlled temperature (up to 40°C): the increased stor-age capacity is directly refl ect-ed both on the investment of the cold room and on energysaving. Moreover each sys-tem can have some optional

features that improve its use.Icam adopts high safety stan-dards: the care of the materials and the safety of the operator are guaranteed by photoelec-tric barriers positioned on the entrance of the system, which register both the entry and the exit of the operator. In the pres-ence of an obstacle inside the service aisle other photocells placed along the mobile bases intervene and stop its displace-ment immediately. The operator gives the consent for any move-ment by using the proper push-

button positioned on the control panel. In addition, the fl ashing lights and the beepers indicate that the warehouse system is in motion.Compatta is managed by a dedicated software compatible with the Microsoft Windows Platform. Two versions are pro-posed; Quickly allows to car-ry out particular handling op-erations, pallet insertion and re-moval from the storage system and Icam Console manages in a more complete way the re-maining operation of the stor-

Up gradingof existing plants

to ATEX

age system (barcode capture stock memorization, mapping of the places, data saving). The h24 self-diagnostic remote-con-trolled service is guaranteed; the service constantly checks a series of functioning parameters and in case of breakdown or exceeding warning levels links the storage system directly with the service centre.(Icam - S P 237 km 17,800 - 70017 Putignano - BA - Tel. +39 080 4911377 - Fax +39 080 4911529 - e-mail: [email protected])

36_45.indd 45 24-02-2009 1:25:25


MILK AND CHEESE EQUIPMENT

MILK PROCESSING

Pietribiasi Michelangelo was established at the end 1970 in a period of strong growth and in a market niche with a strong demand. Today the name is among the more well-known in the dairy sector and the company is international-ly acknowledged, particular-ly in the realization of “turn-key” projects, and in the spe-cifi c processing sectors, such as production of cheeses, pas-teurization and packaging.Its long lasting cooperation with many European organiza-tions and companies, the spe-cialized knowledge in dairy sector processing, equipment

and technologies, skilled level of staff operating in the com-pany, a fl exible and friend-ly management has been the powerful basis of the success of the Michelangelo Pietribia-si company.The Pietribiasi division covers research, project design and supplying complete systems for the process of milk (HTST, HHTST, ESL, UHT) cream, fer-mented products from milk pro-cess (yoghurts in the various known versions, sour cream, Smetana, kefi r, leben, etc.), fresh soft cheeses, as well semi and hard cheeses, “pasta fi la-ta-pizza cheese” (such as moz-

Automatic plant for milk pasteurization, homogenization and standardization (Pietribiasi).

zarella, kashkaval, etc.) and other products processed from cow, sheep and goat milks. The company can cover all equipment needs from small to bigger plants.Pietribiasi designs and produc-es plate and tubular heat ex-changers for pasteurization and thermal treatment (cool-ing and/or heating) of differ-ent liquid foods (milk, cream, ice-cream mix, fruit juice, egg mixtures, beer, wine and many others). These kinds of plants are “tailor-made” and de-signed according to specifi c customer requirements. New on the market is the offer of

water and liquid treatment and membrane fi ltration.The company is also known and appreciated for: batch pasteur-izers; discontinuous cream pas-teurizers; butter churns (avail-able in a wide range of mod-els from 20 to 3,000 L total capacity); semi-automatic but-ter forming machines; automat-ic forming/wrapping/sealing machines for butter bricks.At Anuga FoodTec an automat-ic plant for milk pasteurization, homogenization and standard-ization is on display. It is com-posed of: constant level tank; sanitary centrifugal pump; fl ow meter and fl ow regulation

46_48.indd 46 24-02-2009 1:26:09


PASTA FILATA CHEESE PRODUCTION

Easiness of use, productive out-put increase and the possibili-ty to pasteurize the processed raw material are some of the advantages than can be ob-tained using a steam injection stretching machine. The combi-nation of two machines allows the achievement of a pasta fi la-ta cheese continuous produc-tion process.Almac, a company active in the designing and construction of machines, plants and automa-tion for the pasta fi lata cheese industry, presents the stretching machine mod. FV 1200 which is conceived for the production of pasta fi lata cheeses using raw materials such as industri-al curds, fresh curds and food ingredients.The raw material is directly in-troduced into the processing chamber and is subject to the combined action of two coun-ter-rotating augers and ten steam injectors. As soon as the mixture reaches the desired features, passing from a start-ing coarse and discontinuous structure to a fi nal fi brous and continuous one; it is automati-cally discharged by the push-ing of two augers. The ma-chine is equipped with a dou-ble bottom provided with an

air fi lled double jacket to insu-late the processing chamber and for keeping the dough tem-perature (detected by a thermal probe) constant. This allows the production of mozzarella, piz-za cheese, scamorza, provole as well as melted cheeses and foodstuffs.The FV 1200 is completely built in Aisi 304 stainless steel and the plastic materials are certi-fi ed for food use. The process-ing section and the augers are coated with a non-stick materi-al. The screws are all equipped with an independent motoriza-tion with speed variator and they can rotate either in the same direction or one opposite to the other, according to spe-cifi c needs, with their rotation speed adjusted by an inverter.

THE ADVANTAGEOF A CHOICE

Thanks to the presence of ten steam injectors installed in the processing chamber, the FV 1200 steam stretcher allows the production of a cheese with the desired structure and elasticity features, as well as fi nal cheeses with standard-ized moisture. The use of steam

avoids the preparation of the stretching water, with a conse-quent undoubted energy sav-ing, while the combined action of the steam and the augers avoids the need of an eventual curd-cutter, as it shreds the curd in a correct way. The machine offers also the possibility to pas-teurize the processed raw ma-terial, thus improving the prod-uct shelf-life.

INSTALLATION IN THEPRODUCTION LINE

Cosimo Dimitri, company qual-ity manager, explains about the case of installing two FV 1200 steam stretchers at the Capaci plant (Sicily – Italy) of the company Latte Puccio that processes and transforms milk and dairy products through a process which passes from re-

Complete plant installed at Latte Puccio, equipped with the two steam stretchers mod. FV 1200 (Almac).

valve; degazing unit; plate heat exchanger; holding pipe; deversion valves group; hot water preparation unit; tubu-

lar base frame; homogenizer; centrifugal separator; stainless steel control panels.The plant is also available with

double on line fi lter, PLC, and in accordance to 3A rules.(Pietribiasi - Via Del Progresso 12 - 36035 Marano Vicenti-

no - VI - Italy - Tel. +39 0445 621088 - Fax +39 0445 621631 - e-mail: [email protected])

46_48.indd 47 24-02-2009 1:26:10

27_34.indd 33 24-02-2009 1:56:47


MILK AND CHEESE EQUIPMENT

Detail of the in-line installation of the FV 1200 steam stretcher (Almac).

ceiving the raw material to the processing phases up to the fi nal cheese wrapping and packaging: “Latte Puccio start-ed a technological updating aimed at decreasing the inter-vention of the operator during the production processes of some lines, in order to obtain the double effect of reducing to a minimum the manipulation of such products, with conse-quent benefi ts as regard the risks of contamination, and to use precious human work for other products that need more manual skills and dairy art. All this without penalizing the high production volumes and without neglecting quality as-pects of the products. On the contrary, even higher produc-tion standards are guaranteed to the clients thanks to an opti-mized management of the rec-ipes and to the computerized control able to supply the op-erator with an immediate pan-

orama of the processing phas-es status”.The two Almac machines cou-pled in a line have allowed to achieve the production of ei-ther mozzarella fi ordilatte and of foodstuffs/dairy specialties.

LINE CONFIGURATION

The process line starts with the loading of the ingredients that, in case of solid ones such as milky curd, butter or margarine (for other dairy products), are loaded onto trolleys placed in a station and aligned with the steam stretcher feeding mouths and discharged all together into the machines. For the charging of the casein used for the pro-duction of foodstuffs an empty-bag hopper has been installed in a well-dry area separated from the production zones. This hopper represents the fi rst ma-chine of the plant for the casein

pneumatic transport. The hop-per is able to contain 800 kg of casein in such a way as to have an accumulation capaci-ty to satisfy plant needs for a long time, thus without the need of the operator intervention who has to discharge the ca-sein bags into the hopper only (placed on loading cells).The pneumatic plant, com-posed of a star-valve, a com-pressor and a powder re-covery system, feeds the two steam stretchers mod. FV 1200 installed in the produc-tion lines. The feeding takes place through two cyclones, each one located above the single steam stretcher; further-more, for avoiding any steam refl ux into the cyclone, an au-ger has been installed for transferring the casein coming from the cyclone to the steam stretcher. As this latter is mount-ed on loading cells, it is possi-ble to quantify the ingredients introduced into the processing section and to stop their infl ow and loading. “The hopper is oversized, consequently the extruder can receive and dis-charge the whole processing batch from a steam stretcher and, after a prefi xed number of minutes, it discharges the processing batch of the sec-ond steam stretcher during the loading phase of the fi rst one – Dr. Angelo Amara of Almac explains – Therefore, even if two batch-machines are used which work in a discontinu-ous way, a continuous work-ing plant has been built”. The plant has an output of 2,500 kg/h and the extruder directly feeds the molding station.

LINE CONTROL ANDAUTOMATION

The line is controlled by an electrical panel. All the differ-ent recipe type can be load-ed through a specifi c soft-ware and information is giv-en by a touch-screen panel. A very huge number of recipes can be stored and displayed, thanks to the possibility to en-ter new parameters and proce-dures: a password system al-lows exclusively the production manager to enter the recipes. For everything pertaining to the electronic part and software, the plant can be also connect-ed through a normal telematic net to a check and assistance system. The processing phase can be performed either in an “automatic” or in a “semi-auto-matic” way with manual inter-vention by controlling the op-eration times, the augers rota-tion speed and the steam injec-tion time. The “manual” option is exclusively used when partic-ular operations have to be run or when tests on new products are carried out or during the maintenance operations. The plant also features a high fl exi-bility and this almost total auto-mation is confi rmed by the fact that it is already set up for the handling of the curd by a pneu-matic transport, as well as but-ter and margarine which are treated by a fat melting system including heated jackets tubes.(Almac - Via Emilia Est 2009 Loc. Gaggio - 41018 S. Cesa-rio sul Panaro - MO - Italy - Tel. +39 059 938010 - Fax +39 059 938600 - e-mail: [email protected])

46_48.indd 48 24-02-2009 1:26:11

Handicraftcroissant

Puff pastryproducts

Plantengineering

Baguettes Ciabatta Breadsticks Pizzas

Industrialcroissant

28066 Galliate (NO) - Italia - Via A. Grandi, 25 (ang. via Ugo Foscolo) - Zona Industriale Pecotel +39 0321 806564 - fax +39 0321 861187

e-mail: [email protected] - web site: www.trivisrl.com

28066 Galliate (NO) - Italia - Via A. Grandi, 25 (ang. via Ugo Foscolo) - Zona Industriale Pecotel +39 0321 806564 - fax +39 0321 861187

e-mail: [email protected] - web site: www.trivisrl.com

0850148

TRI 2003 PL HPB 400

EURO LINE VINCI 1000


BREAD AND PASTA

PLANTS AND MACHINERIESFOR PASTA MAKING

Sarp, a company specialized for over 20 years in the food fi eld, pays special attention to technological innovation, dynamism and experience. Thanks to its fl exibility and continuous research, Sarp de-signs and realizes projects suitable for fulfi lling any re-quirement with personalized projects. The best warranty is the increased number of cus-tomers in the world.Twenty years experience in the production of plants and machineries for pasta making

allows Sarp to offer a wide range of products to meetany kind of requirement for fresh, dry, pre-cooked, stuffed and regional typical pas-ta with or without gluten; the company offers the innova-tive production of ready meal plants as international exigen-cies. Moreover, it offers spi-ral belt conveyors for the ther-mal treatments of food prod-ucts, packed and loose, suit-able for drying, sterilizing, cooling, freezing or leaving products, such as bread, pas-

ta, meat, cheese and vegeta-bles.Sarp proposes the Turbo Mix-er and a spiral for frozen products as representative products for the two produc-tion sections: pasta and spi-rals production.The Turbo Mixer could have a production from 200 to 2,000 kg/h of pasta, for all particular needs, with high re-duction of purchase expens-es. It allows to maintain the colour and organoleptic qual-ities of the dough without damage for the natural fi bres of the food; press, sheeter and forming machines can be joined together.The Turbo Mixer is complete-

ly made of stainless steel and could be completed with a walkable platform, with the normal safety devices. The centrifugal device has a great importance because it allows the fast mixing and homogeni-zation of the components; ev-ery part of this device has an easy cleaning and accessibil-ity. The machine is completed with stainless steel cyclone, volumetric automatic doser and volumetric automatic dos-er for water/eggs.The centrifugal device has a zone where the product is stopped for the uniform hy-dratation of the meal with ap-propriate liquids. The product is discharged on a contain-Turbo Mixer for pasta production (Sarp).

Spiral units for frozen products (Sarp).

50_51.indd 50 24-02-2009 1:27:05


ing belt, made of food-grade plastic material, designed to avoid sideslip. All safety de-vices are supplied.Concerning Sarp production of spirals, the new system is designed to answer sever-al customer needs. The spiral for frozen products is made of stainless steel and plastic ma-terials suitable for food prod-ucts, for high hygienic level and easy maintenance and

cleaning. Thanks to the spe-cial design, the core‘s spi-ral is completely free and the treatment unit can be placed to achieve the thermal ex-change between the air and the product with almost 100% effi ciency. The machine pres-ents new patented profi les to reduce friction and in the meanwhile allow an optimal cleaning; new patented drive system to improve running of

belt and reduce possible fric-tion; absence of lubrication; new materials that guaran-tee technical quality and that take advantage of technolo-gy for a high production ef-fi ciency; employment of new components to give versatilityto plants and increase the energetic saving; 10 year guarantee with agreed assis-tance.Sarp spirals are designed to

make the machine functional, energy saving, easy cleaning and long lasting.These machines have very re-duced maintenance and in every moment assistance is guaranteed.(Sarp - Via Montebelluna 43 - Loc. S. Andrea O. M. - 31033 Castelfranco Veneto - TV - Ita-ly - Tel. +39 0423 482633 - Fax +39 0423 482468 -e-mail: [email protected])

SEMIAUTOMATIC BREAD SLICER

Brevetti Gasparin proposes the new semiautomatic slicer machine for tables with man-ual loading of the rolls mod. 1850.The machine is characterized by gravity feeding through an inclined safety tunnel in Aisi 304 stainless steel, supplied with closure door at the en-trance, and the cutting driving head features a plate made of material that is suitable to be in contact with food products; the special cutting moulding assures a perfect result even with soft products. The head with plate is adjustable by a

hand-wheel to obtain the par-tial cut of the roll, and the thick-ness can be cut at will; the cut product is stopped at the exit by a door swinging by gravi-ty and it slides slacking outside the tunnel.The mod. 1850 is particularly strong and steady, assuring a speedy and easy functioning, with the best conditions even when using large products.(Brevetti Gasparin - Via 1° Maggio 19 Zona Artigianale - 36035 Marano Vicentino - VI - Italy - Tel. +39 0445 560065 - Fax +39 0445 622484 -e-mail: [email protected])

Semiautomatic slicing machine for bread rolls mod. 1850(Brevetti Gasparin).

50_51.indd 51 24-02-2009 1:27:06

Since 1920... Machines for the dairy industry

CHEESE GRATERMODEL HP 5,5

Entirely manufactured inAISI 304 stainless steelAutobrake 5,5 hp drive200/300 kg hourly production

INDUSTRIALCHEESE GRATER

Entirely manufactured inAISI 304 stainless steel

Autobrake 15/20 hp drive1,000/1,500 kg hourly production

54_63.indd 61 26-02-2009 0:49:04

CHEESE AUTOMATICWIRE CUT MACHINE

Entirely manufactured in AISI 304 stainless steel

CLEANING-BRUSHING MACHINE FORCHEESES WITH BRUSH IN STEEL

CLEANING-BRUSHING MACHINEFOR CHEESES

WITH BRUSH IN NYLON

machines and plants for the dairy and food industriesVia Nizzola, 2 - 42025 CAVRIAGO (RE) - Italia

Tel. 0522 371718 - Fax 0522 577919 - e-mail: [email protected]

54_63.indd 59 26-02-2009 0:48:20


FILLING AND PACKAGING

LATEST TECHNOLOGIESIN THE SECONDARY PACKAGINGCama Group will be taking part in Ipack-Ima 2009 with the PFM Group, partners for complete systems in bakery and confectionery sectors.In the confectionery sector (chocolate/cereal bars) SPS-CAMA will be exhibiting a high-speed automatic line, composed of a row feeding station into a fl ow-wrapping machine at 800 bars/minute, combined with a special con-tinuous motion product load-ing system. This new appli-cation, being the result ofR&D engineering cooperation, feeds products at high speed into the vertical race track of a Cama robotic loading unit.Presented for the fi rst time at the Interpack 2008, the line with a high-speed electronic cartoning machine with two Triafl ex Delta robots will also be exhibited. This line repre-sents the latest successful inno-vation of Cama’s Robotic Di-vision, another step forward in the technological evolution of company’s line of “custom made” robots. Triafl ex reach-es a speed of 150 cycles per minute. It can function on sin-gle and double line tracking systems, and can be used to carry out tasks that are par-ticularly complicated from a technical point of view, such as managing and loading products on continuous mo-tion machines.Coupled with an “intelligent”

vision system, Triafl ex can work in three dimensions, with

duction line belt and position-ing them correctly in the pack-aging. It is also equipped with 4 controlled axes, with carbon fi bre arms for gripping or plac-ing products in all positions. The machine could be used for loading a moving fl ow pack into a horizontal cartoning ma-chine, for example. Finally a reduced footprint, compact 2-4 axis manipulator combined with a vision system, capa-ble of picking up to 350 fl ow-wraps/minute (sponge cakes, snacks, chocolate bars), even in a 2-fl avour confi guration, will also be exhibited.(Cama - Via Como 9 - 23846 Garbagnate Monastero - LC - Italy - Tel. +39 031 879811 - Fax +39 031 856373 - e-mail: [email protected])

Robot Triafl ex with electronic cartoning machine (Cama Group).

360° head rotation, picking random products from the pro-

SUITABLE PACKING SOLUTIONThe long experience, for over 40 years, in the sector of packaging machines and the most advanced technologies used to guarantee the quality and reliability of its equipments and to meet the requirements of its customers has made the Dolzan Impianti a successful company.At Ipack-Ima 2009 Dolzan will represent a range of differ-ent machines:

- vacuum packaging machine (for brick packs of coffee, rice, yeast, dried fruit, legumes, etc.); packaging machine with multihead weigher (for sweets, biscuits, dried fruit, legumes, pasta, snacks, chips, cereals, spices, frozen products, salad, etc.), with volumetric cup doser (for rice, legumes, detergent, granules, salt, sugar, etc.) and packaging machine with volu-metric auger fi ller for powders

(fl our, milk powder, cocoa, fer-tilizer, plaster, etc.; packaging machine for fl at bottom pack with 4 vertical seals (Stabi-lo), available with any type of dosing system and suitable for handling any type of product, and for Doypack, available with any type of dosing system and suitable for handling any type of product, will be repre-sented, too.The Dolzan complete produc-

54_63.indd 54 26-02-2009 0:45:50


tion includes 50 different mod-els including packers of dif-ferent dimensions combined

with different types of dosers,special machines for stick bags and liquid products,

Vertical packaging machine with multihead weighers (Dolzan Impianti).

vacuum packaging machines, semi-automatic fi llers, etc.(Dolzan Impianti - Via Roma 260 - 35015 Galliera Vene-

ta - PD - Italy - Tel. +39 049 5969375 - Fax +39 049 9470138 - e-mail: [email protected])

HORIZONTAL PACKAGINGMACHINEAfter the presentation of the new Palladio fast 500 dig-it at Interpack 2008, and the new Raffaello 500&Gas at Emballage 2008, Foodpack introduces the new version of the horizontal packaging ma-chine mod. Leonardo 900 PBB Gold Digit to the market at Anuga-Foodtec 2009.“2008 has represented the year of innovation for the whole range of machinery – Andrea Motta chief executive of Foodpack says – Giuseppe

Smiderle, technical manager of the company, and his staff, started in the early 2008 to review the existing projects and design new solutions, paying attention to several as-pects: cantilever structure, for an easy cleaning of the ma-chine; maximum fl exibility of each component for an easy maintenance; to reduce as much as possible the manual operations; brushless motors to drive the axis for maximum precision.”

Horizontal packaging machine Leonardo 900 PBB full Digit (Foodpack).

54_63.indd 55 24-02-2009 1:27:49



The new version of Leonardo is more fl exible and user friendly than the present one:it provides a control panels with a colour touch screen and new programs and less wast-age of fi lm so that each time

the operator changes the size there is a minimum production of empty bags.Besides the new Leonardo (box motion sealing unit), Foodpack shows the latest versions the se-ries Palladio (rotary jaws seal-

MULTIHEAD SYSTEMFOR PACKAGINGSOLUTIONImasezzadio operates in the market of vertical packaging machines and, thanks to the fl exibility of the machinery pro-duced, it offers the possibility of satisfying the different needs that might come up at the mo-ment of packaging.The main models in produc-

tion are the vertical machine M92, based on a multihead system, and the vertical form-fi ll-seal machine mc/05. The form-fi ll-seal machine M92 is suited to fl ow-pack, with gus-sets, fl at bottom and with the 4 vertical seal-bag. Thanks to its new technology, the M92

ELECTRIC THERMOFORMING MACHINEMeico has been for more than 20 years in the marketof thermoforming machines with the trade marks T.F.T and WM (Wrapping Machinery).The FC 780 Speedmaster with three tie bars was show at Em-ballage and it represents the latest evolution in electric ther-moforming machines.The most signifi cant progress is in the forming unit, where a toggle closing, guided by three tie bars, develops a pow-er of 30 tons on four points of

the platen; this allows to ob-tain the best rigidity of mould closing and a force reparti-tion, also in the case of in-mould cutting. The regulation of upper and lower heights is electric and now the option for the independent electric plugs is available. A new software has been realised in order to supply an automatic regula-tion of the machine parame-ters by applying the product data: raw material, thickness, length width, height and num-

ing unit) and Raffaello (Intermit-tent sealing unit).(Foodpack - Via Lago di Pusia-no 28 - Z.I. - 36015 Schio - VI - Italy - Tel. +39 0445 069000 - Fax +39 0445 069001 -e-mail: [email protected])

ber of cavities. In this way the machine becomes able to op-timise the automatic cycle at 90%.The FC 780 Speedmaster is more compact thanks to the in-tegration of the electric cab-inet in the dimensions of the machine; it also facilitates the quick mould change. Finally it presents a new design with more important transparent surface. Other options are al-

The new electric thermoforming machine FC 780 Speedmaster (Meico).

so available, such as the ver-sion of downwards stacker with side exit, the additional cutting unit with height regula-tion of upper and lower plat-en, for the cutting tools with different heights. The range of steel rule cutting machines FC includes other two versions: FC 600 with forming dimen-sions 640x450 mm and FC 1000 with forming dimen-sions 1,060x700 mm.In addition, Meico adds to its range the models FT (in mould punching and tilting platen). These models can be in line and off line. The fi rst version starts from granule that will be then extruded, calendered, thermoformed and packed au-tomatically; the second one starts from rolls already extrud-ed to be then thermoformed.(Meico - Via della Giardina 8 - 20052 Monza - MI - Ita-ly - Tel. +39 039 27061 - Fax +39 039 2706235 - e-mail: [email protected])

54_63.indd 56 26-02-2009 0:46:09


The vertical form-fi ll-seal machine mc/05 (Imasezzadio).The form-fi ll-seal machine M92 (Imasezzadio).

system allows to obtain the same work done by different machines and by only one op-erator. According to the differ-ent production needs, the ma-chine operates starting from fi lm roll and can apply a twist-tie or a clip; connecting the machine with advanced tech-nology multihead weighers, it is possible to dispense various types products such as pas-tries, biscuits, and candy with and without wrapping.The vertical form-fi ll-seal ma-chine mc/05, which has been designed for the packaging

54_63.indd 57 26-02-2009 0:47:31

54_63.indd 55 24-02-2009 1:27:49



PACKAGING SOLUTIONSFOR SPECIAL NEEDS

M.C. Automazioni is a dy-namic and fl exible compa-ny that has integrated its own production quality with the in-creasing customer demand for innovative and highly automat-ed packaging solutions. Its fi rst objective is the total custom-er satisfaction, through care-ful operations such as the pro-

tection of the product and ab-solute care of the bag presen-tation.The company offers packaging systems for producing pillow bags, square bottom bags with free edges or sealed edges and Doypack; it characterises all the vertical-form-fi ll and seal machines with the main char-

The right packaging solution to satisfy all particular requirements of packaging Sfi nge (M.C. Automazioni).Applicator of external card Yo-Yò (M.C. Automazioni).

acteristic of the quick changeformat.Various types of reel mounted heat-sealable packing fi lm can be used on M.C. Automazio-

ni machines such as multi-layer laminated materials (paper/plastic/ALU) for the realisation of fl at bottom bags through a special device that makes the pack look perfect, very close to a preformed bag.At Ipack-Ima M.C. Automazio-ni will propose Sfi nge 4.5 big inclinable incorporating a lin-ear weigher system to handle fragile, short and long prod-ucts. For easy fl owing prod-ucts the company suggests its high speed continuous motion machine Scream, fi tted with a multi-head weigher; for Doy-packs and 4-edge sealing packs it will present the Eco-speedy 4.5 big inclusive of auger fi ller.

of pasta, rice and some oth-er products, allows to realize bags, pillow-bags, with gus-sets, fl at bottom, with a rotary continuous motion sealing sys-tem of type “long dwell”, with the use of multihead weighers and linear ones and dosing

units at high speed-rates. It us-es the most modern technolo-gy for the servo-assisted move-ments.Imasezzadio offers a wide choice of possibilities among a lot of options like, for in-stance, label-dispensers, print-

ers, automatic fi lm-reel device and many others.(Imasezzadio - Via Circonval-lazione 1/Bis - 15079 Cas-telspina - AL - Italy - Tel. +39 0131 700293 - Fax +39 0131 700161 - e-mail:[email protected])

54_63.indd 58 26-02-2009 0:47:52


MAXIMUM RELIABILITYIN PALLET WRAPPINGThe thirty years presence of Pieri on the market is the start-ing point for its ambitious proj-ect of growth and renewal that

the Italian company has un-dertaken for: one project is to-wards “total quality” and full customer satisfaction. The Ital-

Several accessories are avail-able: vacuum and liquids-fi lling devices; Modifi ed Atmosphere devices; Yo-Yò, for the automat-ic application of cardheaders

with glue or rivets; cards which can be applied on the top of the reel formed bags as well as the preformed bags.(M.C. Automazioni - Via 1°

Maggio 22 - 52045 Foia-no Della Chiana - AR - Italy - Tel. +39 0575 648858 - Fax +39 0575 648858 - e-mail: [email protected])

ian leader in the production of wrapping and handling sys-tems for palletised loads has set its strategies for the year 2009

involving three key points that the company of Cesena has chosen as a model of business: quality, environment, safety, cer-tifying its own structure in com-pliance with the standard ISO 9001, ISO 14001 and OH-SAS 18000, respectively.The legal representative of the company, Danica Pieri ex-plains: “The quality system that we will apply shortly is fruit of a remarkable economic in-vestment and inner resources. The target as usual is to ele-vate even more the quality of our products and the satisfac-tion of our customers”.

GS ITALIA srlVia Stelvio, 193 - 21050 Marnate (VA) ItalyTel. +39 0331 389142 - Fax +39 389143

www.gsitalia.com - [email protected]

Homogenizer

Grill Marker

Vacuum Blender

54_63.indd 59 26-02-2009 0:48:20



ASEPTIC FILLERAsepsystems, manufacturing fi rm of food processing plants with over 30 years experience of food preserving, has devel-oped a new compact plant project for aseptic fi lling.Versatile and economic, the RSA 200/C fi ller, or RSA 200/2C in the double fi lling heads confi guration, can be transported in a container or loaded on a small truck for lo-cal transportation. It occupies a surface of about 5 m2, al-though the real dimension main-ly depends on the type and dis-position of the roller conveyors used to remove the fi lled bags from the fi lling head. It is possi-ble to easily set the RSA 200/C fi ller inside already exist-ing structures or near to other working units, to be able to in-crease in time the productive

capacity of the site with an in-vestment spread out over time. The new fi ller is characterized by high modularity standard and can be connected to any plant able to perform any type of product thermal treatment, from the traditional steriliza-tion systems pipe-in-pipe type, to the plates one, up to the re-cent high frequency electric in-duction systems.Asepsystems offers the aseptic fi ller version for 1 or 2 inch bag caps in order to fi ll any food product type, from the very viscous one such as a concen-trate, to the middle, low vis-cosity one, up to products con-taining pieces up to 25 mm. Through a totally aseptic envi-ronment, the product is fi lled in pre-sterilized bags varying from 5 up to 1,000 litres. Of

RSA 200/2C double heads aseptic fi ller (Asepsystems).Wrapping machine (Pieri).

The same optical of innova-tion and improvement charac-terized the work of Pieri, which has recently proposed a new wrapping machine system in compliance with ATEX direc-tives. The experiences gained in cooperation with some im-portant partners in the mills and chemical sector, have made possible the development of a specifi c know-how for the pro-duction of important wrapping systems according to ATEX di-rectives.Another aspect on which Pieri has been concentrating is performance; the wide prod-uct range has been recent-ly joined by the new double arm wrapping machine Sil-ver Twin, an avant-garde so-

lution and in line with the cus-tomer demands for elevated outputs. The point of force of Silver Twin is identifi ed in the two rotary arms, whose dou-ble wrapping action is able to guarantee an extraordi-nary performance of such ma-chines (more than 140 pal-lets/hour). Particular care has been placed on the econom-ic aspect by proposing an in-teresting relation price/per-formances and assuring min-imum maintenance costs as well.(Pieri - Via Ovada 65 Z.I. - 47020 Pievesestina di Cese-na - FC - Italy - Tel. +39 0547 312811 - Fax +39 0547 312800 - e-mail: [email protected])

54_63.indd 60 26-02-2009 0:48:44


STICK-PACKSM.C.Z. Automazioni proposes the new production of packag-ing machines: multi-line verti-cal packaging machines for stick-pack and for sachets; sin-

gle-line vertical packaging ma-chines for bags up to 25 kg, for the packing of pillow bags, square bottom bags, square bottom bags with the 4 edg-

Vertical packaging machines for stick-packs (M.C.Z. Automazioni).

course it is always possible to set the unit for a non-aseptic fi lling for particular production demands. The fi lling section is characterized by the more test-ed Asepsystems fi lling head, which has been appreciated all over the world for yearsfor the mechanical simplici-ty that allows great reliabili-ty and reduced maintenance.The RSA is completely driven

by a PLC equipped with touch screen. Remote control and re-mote assistance systems com-plete the series of possibility of-fered to satisfy every possible demand of a modern produc-tive unit.(Asepsystems - Via Aldo Moro 6 - 43038 Sala Baganza - PR - Italy - Tel. +39 0521 836254 - Fax +39 0521 836264 -e-mail: [email protected])

“Skill, helpfulness and experience at your disposal”“Skill, helpfulness and experience at your disposal”

Via Orta Longa, 111 - 84018 Scafati (SA) ITALYTel. +39 081 8509368 - Fax. +39 081 8565168e-mail: [email protected] - www.pndsrl.it

SS8 Universal slicer and corer for sticks,slices, and segments

SCMA melon and pineappleslicer and dicer

PL6 pear and apple peeler,corer, and slicer

Food machines built to meet 89/392/CEE requirements and following Directives (D.P.R. 459/96)

es sealed, bags with handle, bags with ZIP-closing, in mod-ifi ed atmosphere and vacuum-packed.All the machines are built with

an aluminium frame and stain-less steel for the parts in touch with the product; for the vari-ous machines two different models are available:

54_63.indd 61 26-02-2009 0:49:04



INTERMITTENT VERTICALPACKAGING MACHINE

The AVS-Clips intermittent mo-tion packaging machine by Al-topack is suitable to form, fi lI and seal bags to contain sev-eral types of products such as: short pasta, snacks, bakeries etc. It can reach a production speed of 80 bags per minute

and features prearrangement for multihead or linear weigh-er. All parts in contact with the product are in stainless steel.This machine, particularly fl exi-ble in applications, can be sup-plied with many accessories in order to satisfy the various de-

mands for different packages shapes. Its main features are: the industrial PC operation, an interface system with multihead weigher, an automatic control fi lm dragging for correct center-ing of fi lm, servo drive motors for sealing jaws and step mo-

AVS-Clips intermittent motion packaging machine (Altopack).

the economical one, charac-terized by an electro-pneumat-ic motion, and the other one with a servo-motorized mo-tion.

M.C.Z. Automazioni offers the opportunity to change the ma-chine components following customer specifi cations.(M.C.Z. Automazioni - Via del

Palù 3 - 35018 San Marti-no di Lupari - PD - Italy - Tel. +39 049 9461259 - Fax +39 049 9460551 - e-mail: [email protected])

54_63.indd 62 26-02-2009 0:49:26


tors to drag fi lm, hot bar lon-gitudinal sealing, jog motion forward/backward of seal-ing group and safety guards in transparent polycarbonate fi t-ted onto anodized aluminium frames.Altopack offers several options

such as the fully wash-down stainless steel version IP65, the bag defl ating device, in-fl ight metal detector at discharge of multihead weigher and the pos-sibility of mounting date coding and printing unit. The inert gas fl ushing device inside bags in

ULTRA-SONIC WELDERSSonic Italia, an Italian compa-ny that manufactures ultrason-ic welders used in packaging, has been present for over twen-ty years both on the Italian mar-ket with its manufacturing cen-ter located in Rho (MI), and on

the international market with its resellers and branches located in various parts of the world.For its ultra-sonic welder, Son-ic has chosen the aims of me-chanical strength, versatility, and productive capacity, mak-

order to eliminate oxygen and therefore a longer shelf life is al-so important.(Altopack - Via Roma 136 - 55011 Altopascio - LU - Italy - Tel. +39 0583 269002 - Fax +39 0583 267388 - e-mail: [email protected])

ing the machine an indispens-able element for continuous or step-by-step ultrasonic welding and cutting. The company’s equipment is easily adaptable both for manual use and inser-tion in any type of automat-

ic system, in any sector. Tech-nical and design staff contin-ue working on trials and fur-ther information on the ap-plied technology, and are al-so ready to offer their compe-tence to fi nd the best solutions to any kind of customer prob-lem. The ultrasonic equipment seal or weld tubes for cosmet-ics and containers for creams, transparent packaging for dis-play or pharmaceuticals, soft packaging in multi-layer fi lm for soft drinks, special plas-tic couplings and polythene board valve sack.(Sonic - Viale De Gasperi 76 - 20017 Rho - MI - Italy - Tel. +39 02 93903130 - Fax +39 02 93904197 - e-mail: [email protected])

HALL 7STAND C26

54_63.indd 63 26-02-2009 0:50:01


MATERIAL HANDLING

ROBOTIZED VOLUMETRIC FEEDERAND FLOW-PACK WRAPPER

At Ipack-Ima 2009, Synchrosys will introduce the new robot-ized volumetric feeder especial-ly dedicated to toasted bread (rusks) and mini-toasts. The new system is characterized by a modular design and its main advantage, compared to a tra-ditional volumetric feeder, is the fact that slugs are smoothly de-posited in contact with the bot-tom of the in-feed chain to the wrapping machine, without the typical jump and results in no damage to the products and no need to take out broken prod-ucts or to put slugs in order. The new robotized volumetric feed-er has a standard confi guration

from 8 to 12 lanes, it performs 10 cycles per minute with the result of an output of 10 slugs per lane and per minute and, if required, it can also rotate slugs 90° before placing them onto the fl ow-pack chain (pat-ented).The new fl ow-pack wrap-ping eco version, instead, is equipped with B&R electronics and has 3 brushless servomo-tors on board.(Synchrosys - Via Pescarito 101/E - 10099 San Mauro T.se - TO - Italy - Tel. +39 011 2237562 - Fax +39 011 2237869 - e-mail: [email protected]) A detail pliers of the new robotic volumetric feeder (Synchrosys).

CHAIN TRANSMISSION AND CONVEYING

Sarontecnica (the offi cial Italian distributor for Tsubaki Chain and Pennine Industrial Equip-ment products since 1975) proposes several product inno-vations: PC chain, engineering plastic (food safe) and stain-less steel; NEP chain; LAMBDA chain 2005 and ANSI Stan-dard chain – Seventh Genera-tion (G7).Concerning the fi rst innovation,

roller chain is made with plas-tic inner link and stainless steel outer link. Thanks to its light-weight and self-lube, this chain guarantees the same allowable load of a chain made entirely of stainless steel. In 2007 the European standard series was also introduced.Complying with RoHS Direc-tive, NEP chain provides max-imum corrosion resistance with

the same mechanical features of carbon steel execution.LAMBDA chain 2005 has been conceived for any application that must be lube-free. Com-pared to standard roller chain self-lube, presents a longer wear life, reduced downtime and maintenance cost, no prod-uct contamination and a clean-er environment. Compared to competitor self-lube chains rep-

resent a superior wear life, an extensive free-lube product line-up, an “Easy cutting” (08B to 16B simplex), a “Ring coined” connecting link (same strength as endless chain).For the BS series, the Tsubaki company has unifi ed drive and conveyor LAMBDA into a com-pletely interchangeable series in case of replacement (mak-ing the fi tting of attachments

64_65.indd 64 24-02-2009 1:31:03


LAMBDA chain (Sarontecnica).

straightforward and eliminat-ing the need of special sprock-ets for duplex chain). Upon re-quest a high temperature series (150°-230°C) are available.Finally Tsubaki’s groundbreak-ing “seventh generation” ANSI standard chain employs an in-novative bushing system that greatly improves internal lubri-cation and extends wear life by 100% in the most popular

RS80 to RS140 sizes. A combi-nation of the new “lube groove” bushing and an exhaustive test-ing regime also means that the new ANSI standard RS Roller Chain has a 33% higher kW rating.(Sarontecnica - Via Basilico 10 - 21047 Saronno - VA - Italy - Tel. +39 02 9626302 - Fax +39 02 9604147 - e-mail: [email protected])

THE KEY TOEFFICIENT MATERIAL HANDLINGThe issue of material fl ow, and especially of unit handling, is of vital importance within to-day’s fast-paced business envi-ronment. To give its customers competitive advantages, Rul-li Rulmeca has made it one of its core competences to design and innovate, develop and pro-duce, also thanks to strategic

partners, components for con-veyors and logistical systems.At Ipack-Ima 2009, Rulli Rulme-ca will introduce a new cata-logue of drum motors for indus-trial applications with the offi -cial launch of the “I” series and it will also show the new Roll-erDrivers range. The well di-versifi ed range of Drum Motors

offers the technical solution to any unit handling problem, be it in the fi eld of food processing and distribution, airport tech-nology, mail and parcel distri-bution, in the automotive supply chain, etc.The main features of the new “I” series are:- IP 66/67 protection grade with life greased labyrinth;- already Ula/CS approved products;- cool running motors available;- wide range of rubber lag-gings, also for food applica-tions;- no heat issues for rubber lag-ging, having pre-defi ned ob-ject parameters;- products to be used with the main types of modular belts;- stronger structure for high torque applications;- wide range of stainless steel

versions available.The new RollerDrives range con-tained: type BT100 - silence, EC100 - versatility, EC200 - power, EC300 - speed. Some of the new models will also be running in a special show car-ousel having a section dedicat-ed to RollerDrives and idle roll-ers with PolyVee belts, a Rulme-ca brand new proposal to the Italian market.Moreover, on this occasion, Rulli Rulmeca will introduce the new Customer Service located in Casalecchio di Reno (BO – Italy) dedicated to the repair of drum motors (I and S series) and to the production of urgent batches of small quantities.(Rulli Rulmeca - Via Toscanini 1 - 24011 Almè - BG - Italy - Tel. +39 035 4300111 - Fax +39 035 545523 - e-mail: [email protected])

Drum motors (Rulli Rulmeca).

64_65.indd 65 26-02-2009 0:52:18


ANCILLARY EQUIPMENT

FLEXIBLE ON SITE NITROGENGENERATION

The IGS has production facil-ities and numerous sales and service centers in North Amer-ica, Europe, Russia, Middle East, Asia and the People’s Re-public of China.IGS Italia has introduced its modular design Nitroswing Nitrogen Generators Line for food packaging. The main in-novation is the effective possi-bility of increasing the amount of gas required, directly on site, through a few simple op-erations and with no essential modifi cations of the generator.Laura Ammiraglia, marketing and sales manager of IGS Ita-lia, comments: “High quali-ty shelf-life depends 100% on the oxygen concentration in the package. Therefore, Mod-ifi ed Atmosphere Packaging (MAP) with nitrogen for oxy-gen removal is becoming a very common production step for companies aiming at prod-uct quality”.With the unmatched system fl exibility of Nitroswing Modu-lar PSA Nitrogen Generators, the company offers a real mon-ey-saving nitrogen source, due to the possibility to extend au-tonomously the necessary gas capacity by adding one or more modules to the genera-tor. In addition, it is even possi-ble to double or even triple the output by adding one or two

parallel plants to the main unit, while operating through the control system of the main unit.Innovative Gas Systems is one of the world’s major suppliers of on-site air separation plants for the production of nitrogen and oxygen. IGS technologies for the production of nitrogen and air drying by Hollow Fiber Membranes (Generon) and for the production of nitrogen and oxygen by optimized Pressure Swing Adsorption processes (Nitroswing & Oxyswing) set new market standards in terms

The Nitroswing NS-5, -20, -35 on-site nitrogen generation (IGS).

of performance and effi ciency.(IGS Italia - Via Giordania 48 - 58100 Grosseto - Italy - Tel.

+39 0564 458041 - Fax +39 0564 458043 - e-mail: [email protected])

FLUID TRANSFER TECHNOLOGYLiverani is able to face the var-ious requests in any industri-al sectors with an extremely wide range of volumetric, rota-tive fl exible impeller pumps, re-versible and self-priming. The pumps are available in differ-ent sizes and are suitable for the transferring of different type of fl uids, due to the use of fi ve different elastomers used in the manufacturing of the impellers, and a very wide series of me-chanical seals.The use of Liverani pumps is exceptional in the case of soft transfer of aggressive, cor-rosive, toxic or dense fl uids

even with suspended parts on it, without any liquid leakage.

The slow running features of the Liverani pumps grant that

Stainless steel fl exible impeller pump (Liverani).

66_69.indd 66 26-02-2009 1:11:34


the product is not emulsifi ed or damaged even in the case of viscous liquid, avoiding im-peller breakage. The pumps are available in stainless steelAisi 304 or 316, all the mod-els are self-priming up to 6 m and are manufactured in stan-dard or customized versions. Liverani presents another range of pumps widely utilized in the

transferring of clear liquids, self-priming and reversible as well: the “Liquid Rings Pumps”. This series is available in stainless steel Aisi 316, with standard mechanical or special seals.For both series of pumps, a wide range of inlet/outlet and pipe-fi ttings are available on request, depending on the use and customer needs. Final-

SENSORS SERVING FOOD PROCESSINGSince 1971 MD Micro De-tectors has been a benchmark in supplying sensors for indus-trial automation: almost forty years of technological innova-tion. Since the introduction on the market of the fi rst M18 LED photoelectric sensor during the mid ‘70s, to the current com-plete offer of inductive, ca-pacitive and ultrasonic sen-sors, photoelectric sensors, ar-ea sensors and through-beam sensors.MD Micro Detectors’ philos-ophy consists of developing products starting from individ-uating a specifi c application need: in this way, solutions suitable to being applied on the food and beverage pro-cessing is born from the clev-erness of the dynamic Italian company. MD introduces the new inductive and photoelec-tric sensors with high perfor-mance on the market.All models, which are con-tained in a housing in stainless

steel Aisi 316L/1.4404 and plastics with Food & Drug Ad-ministration approval, guaran-tee a protection degree IP69K (tested at the independentorganization Fraunhofer Insti-tut für Chemische Tecnologie) and they can withstand fre-quent high pressure washing (up to 100 bar with tempera-tures up to 80°C) and contact with the more aggressive pro-cess components (like acids, alkalines, foam) certifi cated by Ecolab laboratories and John-sonDiversey.The inductive sensors new se-ries includes a wide range of models: those with hous-ing M12 (PFM series) and M18 (PFK series), with either standard or long sensing dis-tance, shielded or unshield-ed. Inductive sensors can be used during all washing and disinfestations processes withtemperatures that vary from -40° to +100°C. The out-put versions availability, with

NPN or PNP logic and with NO state or NO+NC com-plementary logic, allow tosatisfy a lot of different appli-cative requirements.

ly, a very well stocked spare part department, a skilled af-ter sales department andcomplete customer support complete the company’s pro-fi le.(Liverani - Via de’ Brozzi 94 - 48022 Lugo - RA - Italy - Tel. +39 0545 22379 - Fax +39 0545 30350 - e-mail: [email protected])

MD sensors (M.D. Micro Detectors).

The new photoelectric sensors with housing M18 (FF series) new series also presents a complete range: direct diffusemodels polarized up to 4 m, background-suppression prox-imity switch up to 130 mm, for transparent objects sensing up to 1 m and through-beam emit-ter and receiver models up to 20 m. Either direct diffuse, background-suppression and retro-refl ective models can be used with “teach-in” function, an innovative system of work distance regulation that lets the operator act through sen-sor steel housing without using either trimmers or buttons that could be damaged or present access ways for water or liq-uid infi ltrations.MD has widened its range of products introducing inductive sensors, photoelectric sensors

66_69.indd 67 26-02-2009 1:11:56

76_79.indd 77 26-02-2009 1:22:50


ANCILLARY EQUIPMENT

M18 and area sensors with medium and high resolution with certifi cation Atex.For transparent material sens-ing (like plastic fi lms, plastic or glass bottles, jars) it is pos-sible to use the FARL series of retro-refl ective photocells. The capacity up to 1 m and sen-sibility regulation through a trimmer, allow a correct sens-ing independent of transparen-cy and any eventual decora-tions or writings on the object. In the worst conditions, where photoelectric sensors cannot guarantee perfect functioning, it is possible to use direct dif-fuse ultrasonic sensors, retro-re-fl ective and through-beam sen-sors. Ultrasonic sensors canalso be used to sense solid and liquid material levels in-side tanks, housings, and ba-sins.At the end of the productive process, during the packaging and palletisation phases it is

possible to fi nd new applica-tions for MD Micro Detectors sensors.During the packaging phase in a thermo shrink fi lm, it is neces-sary to sense correctly the pres-ence of the product in order to make a plastic fi lm cutting and a correct welding around it. For this type of application, sensors have to be realised so as to go through thick and not completely transparent materi-als and to sense objects with irregular dimensions and sur-faces: more sensors are of-ten used side by side with the

risk of creating mutual interfer-ence.Regarding this MD proposes two different solutions: BX10 series area sensors, that cre-ate a complex but thin crossed beam, and DG series through-beam long distance sensors, able to go through more dif-fi cult packaging materials with a particularly high capaci-ty, up to 75 m. The latter can be cascade connected, up to 14 forms, with the help of URS control unit.Finally, at the palletisation exit, when the different packaging

are already piled, the pallet has to be sensed to allow the wrapping machine to wrap everything with a further pro-tection plastic fi lm. In the MD range, the most indicative so-lutions for this type of applica-tion are RX8_6X series photo-electric direct diffuse sensors M18, with a capacity up to 1,5 m.(M.D. Micro Detectors - Stra-da S. Caterina 235 - 41100 Modena - Italy - Tel. +39 059 420411 - Fax +39 059 253973 - e-mail: [email protected])

TOOTHED BELT DRIVEFOR QUICK POSITIONING

Igus has developed a lubri-cant-free toothed belt drive, specifi cally for the low-cost sector for the fast positioning of small loads of up to 15 kg. The new linear unit DryLin ZLW-0630 Basic is compact, very small and has a light-weight design – a fast alter-native to leadscrew drives or pneumatic cylinders. The 500 mm stroke version of the main-tenance and corrosion-free lightweight model weighs on-ly 800 g. The stroke length is variable up to a maximum of 1,000 mm.The guide profi le and the car-riage plate are made of an-odised aluminium. The low deadweight ensures low mass

inertia. The housing (“travers-es”) on the ends of the new toothed belt drive is made of the impact-resistant special

Small, light, compact, lubricant-free, the new toothed belt drive DryLin ZLW-0630 Basic (Igus).

plastic material “igumid G”. Parts of the drive system and the sprockets are also made with tribo-optimised Igus poly-

66_69.indd 68 26-02-2009 1:12:42


mers. The glass fi bre rein-forced toothed belt is made of neoprene, allowing extreme-ly quiet low-vibration running. The pulleys in the end blocks run directly in high quality deep groove ball bearings. Al-ternatively, plastic plain bear-ings can be used to enable the toothed belt shaft to be used under water without corrosion. Accessories such as fasten-ing clamps and motor fl anges complement the range.

The current linear guide is based on the tried and tested “DryLin W” system that is al-ready on the market. A modu-lar system made of anodised aluminium, zinc diecast cas-ing and tribo-plastic plain bearings. Four polymer glid-ers made of “iglidur J” guaran-tee quiet and smooth speeds of up to 2.5 m/s. This makes them well suited to tasks in the fi eld of format adjustment, handling and automation.

The fl at and robust linear units can be assembled easily in a number of different ways. Thus, the drive can be fas-tened conveniently to the al-uminium profi les using clamp-ing elements, for example. Captive nuts, on the other hand, allow installation from three or two sides, as well as the attachment of sensors and initiators for positioning. There are also plain boresin the end blocks for individ-

ually cut threads for screwattachment at the narrow ends.The new “DryLin ZLW” toothed belt shaft in the size 0630 Ba-sic is available ex stock within 3 to 4 days. The stroke length can be determined by the cus-tomer. (Igus GmbH - Spicher Str. 1a - D-51147 Köln - Germany - Tel. +49 2203 96490 - Fax +49 2203 9649222 - e-mail: [email protected])

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74_75.indd 75 26-02-2009 1:19:32


PACKAGING MATERIALS

EASY TO OPEN PACKAGESARE NOT A GIVEN

You need more than two hands to extricate peanuts from their aroma-protecting, shrink-rapped packaging.Some frustrated souls end up trying to rip it open with their teeth. In the worst case, the transparent plastic wrapping suddenly explodes open and an avalanche of nuts pours out onto the table, lap, and fl oor. It is highly unlikely that these consumers will buy that particular brand the next time they have a craving for pea-nuts. The manufacturer should have been more aware of the trappings that surround the selling of his product.A typical example – the con-

tents are enticing, the pack-aging looks good – but how do you open it? Packaging should ensure that the con-tents reach the consumer in perfect condition. Most prod-ucts achieve this objective, but it is at this point that the prob-lems begin: lids are hard to open, snap-locks clamp, pop-top aluminium can pull-rings break off, plastic foil rips off at the wrong place, re-seal-ing mechanisms are either un-recognisable or user-unfriend-ly. There is a long list of ob-stacles.

TESTINGTHE EASE OF OPENING

How to systematically tackle this problem? How can one objectively test the degree of ease by which the wide va-riety of packages can be opened, and at the same time ascertain the various pack-age characteristics that need to be improved. Research-

ers from the VTT Technical Re-search Centre of Finland, the Swedish Institute for Food and Biotechnology (SIK), and the Danish Technological Insti-tute (DTI) solve these problems with the help of classic sen-sory methods, including the combined input from consum-er panels and panels of sen-sory experts.The research was done in connection with the Nordic Innovation Centre-fi nanced

Easyopenpack-study, a study that will be the scientifi c back-ground for a later EU Stan-dardisations Authority’s devel-opment of international stan-dards (CEN). The research-ers concentrated on one of the major target groups – old-er consumers who have com-plained that in their day-to-day lives they have diffi cul-ties with opening packages. The participants were shown pictures of eight packages with diverse sorts of opening mechanisms. The consumers were then asked to sort the pictured packages into two groups, according to the per-ceived ease in opening. They were then asked to explain to an interviewer, referring back to their own experienc-es, the reasons why a particu-lar package was easy or diffi -cult to handle. Their comments were listed and counted with the help of a laddering tech-

Packages should protect the contents, but sometimes they do this almost too well – namely when the consumer either cannot open the package or can do so only with extreme diffi culty. This is es-pecially a problem for children and the elderly who have reduced hand function. It is not unusu-al, however, for healthy, non-handicapped consumers to experience the same problems. Senso-ry experts from Finland, Sweden, and Denmark – members of the European Sensory Network – researched the reasons behind these problems, and have developed a method to analyse wheth-er and why a package is diffi cult to open.

70_72.indd 70 24-02-2009 1:32:08


nique. The researchers chose twelve descriptive terms from this list as the basis for the sen-sory profi ling to be conduct-ed by a panel of experts. The members of this trained sen-sory multi-product panel were tested to make sure that they had no impairment of hand function. After they participat-ed in a training session to fa-miliarise themselves with the chosen terms, the panel rated the product characteristics on a graphic scale from 0-10. They chose the following at-tributes as especially relevant to whether or not the package

SIK’s Annika Åstrom empha-sized that, “As opposed to purely mechanical test proce-dures that admittedly are inex-pensive and easy to perform, the results garnered from de-scriptive sensory profi ling not only illuminate single char-acteristics, such as the force needed to undo a zipper or open a seal; they shine a light on the totality of a product’s traits and qualities. This is the only way to clearly identify ac-tual problems that arise when the consumer deals with a product. The ease with which a product can be opened is more than just a question of strength or dexterity.”

MORE THAN ONE HAND NEEDED?

Of the packages used in this study, coffee packaging proved to be the most diffi cult to open in several aspects: the seal was so tight that consid-erable effort and both hands were needed to open the pack-age. It was not easy to grip ei-ther the package or the pack-age opening. The packaging material was slippery, and the

seal, as well as the package itself often broke apart when opened. The opening mecha-nism on the bonbon bag was diffi cult to see or fi nd, and, as was the case with the biscuit rapping, the bag was unsta-ble, causing a portion of the contents to spill out upon open-ing. The milk container and the aluminium can with the pop-top ring were given positive ratings relating for fi ve impor-tant characteristics: the milk container had a clearly visible, clearly defi ned, easy to grip opening. When opened, the container and the contents re-mained intact. The can’s open-ing mechanism was also clear-ly visible and easy to grab, the can itself was stabile, not slippery, and easy to hold. Of course these results can not be generalised for all packages, e.g. coffee or milk cartons, but every package needs individu-al testing to clarify how easy it is to open.

CONSUMERS WITHSPECIAL HANDICAPS

In the course of the study, it was shown that diverse sub-groups of consumers with specifi c handicaps had spe-cial problems opening pack-ages. With the help of fo-cus group discussions, the re-searchers delved deeper into the questions these problems brought up. For instance, it was shown that fi ve out of 22 people with rheumatism were not able to open the alumini-um pop-top cans because they either lacked the necessary fi n-

ger dexterity to pull open the pop-top ring, or did not have the necessary strength to pull the top off. These people often preferred using a can open-er, which unfortunately could not be used with the type of can that was tested. Also, some of those with rheuma-tism had diffi culty with the milk carton’s foldaway spout, and with opening medicine bottle caps. Only two out of the eight packages tested were shown to be easy to open for rheu-matics who had an impair-ment of hand function of over 50%. Raija-Liisa Heiniö from VTT points out that, “If we want to do something against a sit-uation in which approximate-ly every other woman over 75 fi nds every second product package either diffi cult or im-possible to open, we must ori-ent package design around the abilities and disabilities of these people. Analysis of the descriptive attributes listed above can be extremely use-ful in designing new packag-es. When we direct design to-wards the weakest link in the chain, every consumer bene-fi ts in the end. Sensory analy-sis methods can help to reach this goal.”

Annika AströmSIK - The Swedish Institute for Food and BiotechnologyBox 5401, SE-402 29Göteborg, Sweden

was easy to open:– visibility and clarity of the opening mechanism– ease of gripping the open-ing mechanism– tightness and breakage of the opening mechanism– strength needed to open the package– need to use both hands– rigidity and slipperiness of the packaging material– keeping grip of the pack-age– package remaining intact when opening– degree of the product that stays inside the package after opening.

70_72.indd 71 24-02-2009 1:32:09


PACKAGING MATERIALS

TWISTBAND FOR TIES AND CLOSURESGeneral Plastics is the special-ist in closures, ties and sealing systems for packaging.For the occasion of the Ipack-Ima 2009, the company will introduce paper covered twist

ties for bag closing Tiefi x-2Ki, the new paper version of the popular twistband for ties and closures.The news is that this is the on-ly 100% biodegradable her-metic closure for bags; a spe-cial high-resistance paper al-lows it to be used on all kinds of bag-closing machines. The wire is supplied on spool-less rolls, these rolls are precise-ly cross-wound: their uniform tension eliminates tie breaks, leading to a remarkable re-duction in the occurrence of tangles.(General Plastics - Via Salaria 1302 - 00138 Roma - Italy - Tel. +39 06 8889941 - Fax +39 06 8889945 - e-mail: [email protected])

Tiefi x-2Ki, new paper version of the twistband for ties and closures (General Plastics).

PRODUCINGSTRONGERCONTAINERSFASTERItalian food packaging special-ist Piber Group is using Bor-mod.BJ368MO from Borealis, a leading provider of innova-tive, value creating plastics so-lutions, for the production of a range of injection moulded tubs for yellow fats and margarines. The company uses the same material for ice-cream tubs and

lids. Bormod BJ368MO was selected by Piber Group for its exceptional and unique com-bination of very high fl ow and high strength, high impact resis-tance that is retained at temper-atures as low as -20°C and the low odour and taste character-istics that are essential for food packaging materials.

Bormod BJ368MO is a ground-breaking polypropylene (PP) block copolymer that allows the injection moulding of tubs at higher rates and more cost-ef-fectively than ever before. Tubs can be hot-fi lled.Borealis developed the high fl ow, high impact and high strength Bormod BJ368MO specifi cally for food-contact applications such as marga-rine tubs and containers for fresh and frozen dairy products and salads. The grade makes use of Borealis’ highly innova-tive Borealis Nucleation Tech-nology (BNT), which increases productivity through faster and fi ner crystallization. It incorpo-rates anti-static additives, not only to improve the cleanliness of fi nished products, but also to reduce cycle times by ensuring smooth demoulding, even at temperatures as high as 90°C.Piber’s technical manager Paolo Bergaglio is particularly happy, “Our food industry customers are increasingly demanding lighter weight packaging solu-tions, but with ever stricter crite-ria for drop and stacking perfor-mance, high quality and good aesthetics”, he comments.The material, the result of in-tensive research at Borealis in-to new and improved ways to add value along the val-ue chain, has a melt fl ow ra-tio (MFR) of 70 g/10 min. This means that processors can easi-ly produce parts with wall thick-nesses as low as 0.4 mm, and fi ll moulds with fl ow paths hav-ing length/diameter ratios as high as 300:1.This exceptional fl ow, coupled with the ability of Bormod BJ-

368MO to crystallize rapid-ly and at higher temperatures than normal, yields signifi cant cycle time reductions that can be as high as 20%. These pro-cessing improvements, together with the excellent end-use prop-erties, translate into the poten-tial to cut part weight by a sim-ilar amount.Tubs made with Bormod BJ-368MO have the impact re-sistance needed to minimize breaking problems on fi lling lines, in-store and in the kitchen, with good drop performance in refrigerator and deep-freeze conditions.“As a leading provider of inno-vative, value creating plastics solutions for the packaging in-dustry, we set out to continuous-ly improve performance and drive improvements throughout the value chain – says Wim Ro-els, Borealis vice president for Business Unit Moulding – This particular grade, which we in-troduced at K2007, has prov-en to set a new standard in high fl ow, high impact poly-propylene (PP) and provides a step-change in productivity”.(Borealis Italia - Via Ercolano 8/10 - 20052 Monza - MI -Italy - Tel. +39 039 20421 - Fax +39 039 2042258 -e-mail: [email protected])

Piber Group container produced using Bormod BJ368MO (Borealis).

70_72.indd 72 26-02-2009 1:14:30

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70_72.indd 71 24-02-2009 1:32:09


PACKAGING TRENDS

PLASTIC PACKAGING GROWTHTO OUTPACE PAPER THROUGH 2012

In selected packaging mar-kets where paper and plas-tic compete, plastic’s overall volume share will continue to expand, reaching 49 percent by 2012. This percentage un-derstates plastic’s share since less plastic is required than paper in most applications due to its lighter weight. Plas-tic’s share of the market will expand more slowly than in the past decade, as a number of packaging applications are now fairly mature in terms of the share controlled by plas-tic. Nonetheless, material en-hancements which enable ex-tended shelf life and increased durability, along with reduced material requirements and the addition of convenience fea-tures such as resealability and steam cooking, will fuel con-tinued opportunities for plastic packaging. These and other

trends are presented in Pa-per versus Plastic in Packag-ing, a new study from The Freedonia Group, a Cleve-land-based industry research fi rm. Plastic packaging growth is forecast to outpace that of paper packaging through 2012 in all competitive mar-kets covered in this study and is projected to climb 2.4 per-cent per year through 2012. Advances will result from plastic’s competitive cost and performance advantages, in-cluding light weight, moisture resistance, enhanced barrier properties and puncture re-sistance. The fastest market share increases for plastic will occur in pet food and soy beverage packaging, with good opportunities also antic-ipated in protective packag-ing, foodservice, dairy prod-

uct, fruit beverage and frozen food applications. Slowest volume advances for plastic will occur in rela-tively saturated markets such as milk and baked goods, though plastic will log more rapid growth in smaller sized milk bottles, driven by conver-sions from gabletop cartonsin schools and quick service restaurants. Additionally, be-low-average growth for plas-tic in retail bags will be theresult of environmental con-cerns and/or legislative re-strictions. Due to inroads by plastic, paper consumption in most of these 17 markets will post marginal gains or continue to decline through 2012. In a few markets -- soy beverages, foodservice, protective pack-aging, frozen food, dairy products, and meat, poultry

and seafood -- paper demand is expected to climb abovethe average pace despitefurther inroads by plastic.Despite a sluggish outlookfor folding, aseptic and ga-bletop cartons in a number of these markets, aggregate rigid packaging demand willexpand at a pace similar to that of fl exible packaging based on above-average growth for tubs and cups, trays and other plastic con-tainers such as clamshells and two-piece high visibility plas-tic containers. Paper versus Plastic in Pack-aging (published 01/2009, 363 pages) is available for $4,700 from The Freedo-nia Group, Inc., 767 Beta Drive, Cleveland, OH 44143-2326, USA, fax 440.646.0484, e-mail [email protected].

US competitive paper & plastic packaging demand (000 t).

% Annual Growth Item 2002 2007 2012 2002/2007 2007-2012

Total Paper/Plastic Pckg Demand 19,951 21,972 24,371 1.9 2.1

% competitive markets 53.4 50.4 48.5 -- --

Competitive Packaging Demand 10,651 11,081 11,825 0.8 1.3

Paper 6,059 1,392 6,032 -0.4 0.3

Plastic 4,591 5,152 5,792 2.3 2.4

74_75.indd 74 26-02-2009 1:19:10


US DEMAND FOR NATURAL POLYMERSTO REACH $4 BILLION IN 2012

Natural polymer demand is expected to grow 7.1 per-cent annually to $4.0 billion in 2012, or 1.75 billion pounds. Best opportunities are anticipated in packag-ing areas as a result of the increased availability and cost competitiveness of novel polymers such as polylactic acid (PLA). Further growth will be threatened by climatic and political uncertainties for products such as guar gum and gum arabic, as well as competition from synthetic al-ternatives. With many natural polymers procured offshore, imports are expected to con-tinue to account for a large share of indigenous demand.

These and other trends are pre-sented in Natural Polymers, a new study from The Freedonia Group, a Cleveland-based in-dustry research fi rm. Cellulose ether demand is expected to rise 4.2 percent annually through 2012, ac-counting for about one-third of all natural polymer demand. Methyl cellulose will domi-nate the cellulose ether market due to its widespread use in construction materials such as plaster, mortar, grouts, stucco and wallpaper pastes. Best cellulose ether opportunities are anticipated for microcrys-talline cellulose (MCC), par-ticularly in pharmaceutical ap-plications. Demand for starch

and fermentation products will expand at a double-digit pace to $1.1 billion in 2012 based on greater availability and im-proved production technolo-gies for polymers such as PLA, starch blends and hyaluronic acid. Falling prices will also boost volume demand. Poly-lactic acid will see signifi cant growth in packaging areas such as thermoformed contain-ers. Hyaluronic acid demand will be stimulated by an ag-ing populace, generating strong demand for dermal in-jections and orthopedic treat-ments. Robust growth is anticipated for protein-based polymers such as collagen, with fur-

ther advances threatened by competition from longer-last-ing alternatives such as hy-aluronic acid. Exudate and vegetable gum demand will be bolstered by opportuni-ties for guar gum in food and beverage applications. Good opportunities are anticipated for marine polymers such as carrageenan and alginates, mainly in food and beverag-es, and wound dressings. Natural Polymers (published 11/2008, 296 pages) is available for $4,600 from The Freedonia Group, Inc., 767 Beta Drive, Cleveland, OH, USA 44143-2326, Fax +1 440 6460484, e-mail [email protected]

US natural polymer demand in million dollars (Freedonia).

% Annual Growth Item 2002 2007 2012 2002/2007 2007-2012

Natural Polymer Demand 1,928 2,850 4,020 8.1 7.1

Cellulose Ethers 795 1,097 1,350 6.7 4.2

Starch & Fermentation Products 328 561 1,125 11.3 14.9

Protein-Based Polymers 315 434 605 6.6 6.9

Other 490 758 940 9.1 4.4

74_75.indd 75 26-02-2009 1:19:32


RESEARCH

DIETARY FAT RAISES BREASTCANCER RISK

A new study published in the American Journal of Clinical Nutrition has indicated that there may be an association between dietary fat intake and breast cancer. The study followed over 300,000 Euro-pean women for an average of over 8.5 years and found that those with the highest in-take of saturated fat were 13% more likely to develop breast cancer than those with the low-est intake.Breast cancer is the most com-mon form of cancer affecting women worldwide. It has been suggested that this cancer can be infl uenced by lifestyle and environmental factors includ-ing immigration from a low-risk to a high-risk Country. Previous studies have produced incon-sistent results regarding a link between dietary fat intake and breast cancer. Some correla-tion and animal studies have shown strong links between high fat intake and breast can-cer risk but most case-control studies have shown only a weak association. Other, pro-spective cohort, studies have shown little or no association.In this study conducted by Sieri and colleagues from the Nutritional Epidemiology Unit, Istituto Nazionale dei Tumori in Milan (Italy) dietary question-naires of 319,826 European

women enrolled in the Euro-pean Prospective Investiga-tion into Cancer and Nutrition (EPIC) were analysed. After an average of 8.8 years of follow up, 7,119 women in this geo-graphical and culturally het-erogeneous cohort developed breast cancer. The researchers then used multivariate Cox proportional hazard models stratifi ed by age and location to estimate the link between breast cancer risk and fat and fat subtype intake. The scien-tists adjusted data for meno-pausal status, alcohol intake, height, weight, smoking status, and educational background. Cases of breast cancer were ascertained by reference to cancer registries in seven of the participating Countries while various other methods were used to identify cases in the remaining Countries.Sieri and fellow researchers state that they found a weak but signifi cant link between breast cancer risk and satu-rated fat intake although they found no association with total fat intake. In this study those women in the highest quintile of saturated fat intake were found to be up to 13% more likely to develop breast can-cer than those in the lowest quintile. Whilst the study found no signifi cant association of

breast cancer with total, mono-unsaturated or polyunsaturated fat intake, it did show a trend for a direct association of risk with monounsaturated fat in-take and an inverse associa-tion with polyunsaturated fat intake. In menopausal women the association of risk with high saturated fat intake was confi ned to those subjects who were not using hormone thera-py at baseline.The researchers claim that the strengths of this study are its large size, wide variation of fat intake and extensive informa-

tion on potential confounders. They indicate that the same limitations which apply to most observational dietary studies do indeed apply here in that the estimation of food intake by questionnaire is associated with large random error. They conclude that the data and re-sults from the study add to the evidence of a weak, positive link between saturated fat in-take and breast cancer risk and that they suspect large studies such as this are required to show this weak effect.

rssl.com

76_79.indd 76 26-02-2009 1:22:23


ANTIOXIDANT EFFECTSFROM EATING ALMONDS

Eating almonds signifi cantly decreased levels of two bio-markers for oxidative stress in a group of 27 male and female volunteers with elevated choles-terol. The study was conducted by scientists funded by the Ag-ricultural Research Service, the Almond Board of California, and the Canada Research Chair Endowment.CoAuthor Jeffrey Blumberg is director of the Antioxidants Re-search Laboratory at the Jean Mayer USDA Human Nutri-tion Research Center on Ag-ing (HNRCA) at Tufts University in Boston, MA. He and col-leagues reported the fi ndings from this study in the Journal of Nutrition.

HNRCA scientists analyzed blood and urine samples from the subjects who had con-sumed three different dietary treatments, consisting of the same amount of calories each, for one month. The study was a cross-over, randomized clinical trial, so each subject received each treatment in random or-der.Treatments consisted of a “full dose” of almonds, defi ned as 73 grams daily (about 2.5 ounces), a “half-dose” of al-monds plus a half-dose of muf-fi ns, and a full-dose of muffi ns as a control. The subjects con-sumed a low-fat background diet and were counseled on strategies to maintain weight

and to consistently follow their usual exercise routines through-out each test phase.The researchers wanted to in-vestigate possible antioxidant effects from eating almonds.The team found that when the volunteers ate the full dose of almonds, their concentration of two biomarkers of oxidative stress – plasma malondialde-hyde (MDA) and urinary iso-prostanes – were signifi cantly lowered. MDA decreased by

nearly 19% compared to the start of the study in the full-dose almond group. Isoprostane de-creased by 27% in both the al-mond groups when compared to the control period, suggest-ing a possible threshold effect for that biomarker.While this study helps to show the antioxidant benefi t of eat-ing almonds, further research is needed to shed light on the in-dividual contributions of vitamin E and polyphenolic constitu-ents, such as fl avonoids, found in almonds and other tree nuts. The study did not demonstrate a minimum amount of dietary almonds that would result in a biological effect.

USDA-ARS

COFFEE INTAKEMAY SLOWLIVER DISEASEPROGRESSIONAccording to researchers who reported in a poster presen-tation to the American Asso-ciation for the Study of Liver Diseases, increased coffee consumption may slow the progression of liver damage caused by hepatitis C virus infection. It was found that patients who self-reported drinking three or more cups of coffee a day were less likely to have liver disease progres-

sion than those who drank less.Neal D. Freedman, the MD of the National Cancer Institute at the US National Institutes of Health, Department of Health and Human Services is quot-ed as saying that population studies had inversely asso-ciated coffee intake with cir-rhosis, chronic liver disease and hepatocellular carcino-ma. This was the fi rst study, he

76_79.indd 77 26-02-2009 1:22:50


RESEARCH

said, that had looked at the relationship between coffee consumption and progression of advanced liver disease.Freedman and colleagues analysed questionnaires from subjects in a 3.5 year ran-domized trial of 1,050 pa-tients diagnosed with hepatitis C at Ishak fi brosis stage 3 or higher, whose disease had not responded to standard drug therapies (Ishak is a scoring system that measures the de-gree of scarring of the liver -0 represents no fi brosis, and 6 is established cirrhosis). Some of the patients were receiv-ing no treatment and some received pegylated interferon afa-2a. The questionnaire asked about food frequency including tea, coffee, alcohol and cigarette consumption. 808 patients responded at baseline.The researchers then used mul-tivariate proportional hazards analysis (adjusted for baseline age, sex, BMI, education, ethnicity, diabetes, baseline Ishak fi brosis score, lifetime

alcohol intake, usual tea in-take and total calorie intake) to determine the association between coffee and tea in-take and progression of their liver disease. Results showed that there was no infl uence on liver disease progression with tea consumption. They dis-covered, however, an inverse association between coffee intake and liver disease pro-gression. Liver disease had progressed in 208 patients after 13 months but outcome rates decreased 10.4/100 person-years for those drink-ing no coffee to 6.0/100 person years for those who drank 3 or more cups daily. The association did not vary by treatment, cirrhosis at baseline, general health at baseline, or a number of oth-er factors which were consid-ered. Freedman was quoted as saying that these resultsindicated that coffee con-sumption may slow the pro-gression of fi brotic liver dis-ease.

rssl.com

vern

onia

dv.

76_79.indd 78 24-02-2009 1:33:27


EATING FAST CONTRIBUTESTO OBESITYA study of the eating hab-its of 3,000 Japanese men and women found that thosewho said they ate quickly and until they were full were three times more likely to be obese than those who ate slower and stopped before feeling full.Researchers at Osaka Univer-

sity examined the eating hab-its of 1,122 men and 2,165 women between the ages of 30 and 69 from 2003 to 2006. Participants fi lled out a diet history questionnaire about their eating habits that included questions about eat-ing until full and their speed of eating.

The study found that speed alone doubled a person’s risk for being overweight. When eating until full was added to speed, the risks tripled.The fi ndings appeared in the British Medical Journal, which also published an editorial surmising that the tendencyto eat quickly stems from a

once-advantageous evolution-ary trait that prompted people to eat more food when resourc-es were scarce. The editorialrecommends that children should be given appropriate portion sizes, encouraged to eat slowly and allowed to stop eating when they feel full.

76_79.indd 79 26-02-2009 1:23:18

64_65.indd 65 26-02-2009 0:52:18


MARKETING REPORTS

MINTEL PREDICTSTOP TRENDS FOR 2009

Five key changes to con-sumer behaviour and how businesses can thrive around the world, people have been shaken into uncertainty by the economic crisis. But the recent US presidential election has given rise to feelings of hope and optimism. Looking ahead to 2009, Mintel sees fi ve ma-jor ways that consumers will adapt and make the best of next year. As a backlash against the fast pace of the modern world, people will try to take greater control of their lives and fi nd pleasure in the simple things. Faced with fi nancial insecuri-ty, shoppers will seek out busi-nesses and products they feel they can trust. And although they will cut back on spend-

ing, people will continue to treat themselves to little luxu-ries and fun activities. “People around the world are feeling insecure and are al-ready looking to re-establish a sense of stability in their lives”, comments Joan Holleran, di-rector of research at Mintel. “In the coming year, it will be more important than ever for businesses to respond quickly and creatively to changing consumer needs and desires, as we all become more se-lective in how we spend our money”.

YOU ARE IN CONTROL

Over the years, people have become more confi dent and

demanding about how they live their lives and spend their money. Even as a recession hits, they will want to stay in control of their choices, wher-ever they can. Consumers will seek out products and servic-es that give them exactly what they want, when they want it, especially as their budgets tighten. And the Internet will be key. It shows people every op-tion available and gives them the power to demand more, while also allowing them to infl uence others through user reviews and feedback. Manufacturers will respond with products that suit people’s specifi c needs and lifestyles. “Those companies that give consumers precisely what they want or give them the freedom to customise their purchases will do well. Companies that fail to do this will see consum-ers walk away,” says Joan Holleran. In addition, Baby Boomers will be of particular interest to businesses. Compa-nies will move beyond tradi-tional “old age” products and services to ones that embrace the active, healthy lifestyles of many older consumers.

SIMPLIFY AND PURIFY

Faced with fast-paced mod-ern life, many people will con-tinue to look for convenience

and simplicity. And as people take control of their everyday lives, they will also demand that companies communi-cate with them honestly and openly. From understandable ingredients to clear company practices, consumers will want complete transparency when it comes to the products they buy. Nostalgic skills such as cooking at home, sewing and gardening will become increasingly popular. As an added benefi t, these home-based activities will also help people stretch their budgets further. As consumers look for more authentic, easy-to-understand products, companies will mar-ket their brands in a simpler, more direct way. Fresh, clean and pure will become essen-tial values, as manufacturers focus on clear ingredient la-bels and product positioning. “Simplicity and convenience are the ultimate goals. Brands that can communicate what they really stand for and show how they can make life easier will earn consumers’ trust and loyalty,” says Joan Holleran. Additionally, with people “co-cooning” in their homes to save money, companies will create better products for din-ing, relaxing and entertaining at home.

REBUILDINGTRUST

Today’s consumers have high standards and will demand value for money, as well as consistently high levels of quality, safety and service. Crumbling economic mar-

80_87.indd 80 24-02-2009 1:35:23


kets, food scares and toy safety problems have fuelled an era of doubt and insecuri-ty. And so in the coming year, people will seek out trusting, open relationships wherever they can. People will want to know all about the products they buy, from where they were sourced to how they were manufactured. Because of this, people will cling to the long-standing, nostalgic brands they know and love, looking for products with a real sense of familiarity. For many companies, espe-cially those in the fi nance sec-tor, the road to rebuilding trust with consumers will be long and diffi cult. But it will be a priority. Manufacturers will need to back up their words with actions and conduct business in a more open, hon-est way. Reassuring consum-ers that they are acting in the customers’ best interest will become a primary concern for businesses. Also, as com-panies see shoppers sticking to already-familiar products, long-standing brands will move into new markets to ex-ploit their position as trustwor-thy companies.

TRADING DOWN(BUT A LITTLE

TRADING UP TOO)

As purse strings tighten, con-sumers will look for every possible way to make their pennies stretch further. For example, people will trade down to cheaper own label brands, eat out less or simply choose not to update their wardrobes. But everyone will

still crave a little treat now and again. The result? Shop-pers will mostly trade down to budget-friendly solutions to save money. But occasion-ally, they will also need to indulge in small, affordable luxuries, like premium choco-late, designer sunglasses or a favourite moisturiser. As consumers split between the low and high end of the market, manufacturers will invariably follow suit. Many companies will start to focus on value brands, but there will still be room for products that bring a little luxury to the everyday. “The middle market will increasingly be squeezed and is going to have to prove its worth, when faced with competition from newly im-proved basic lines,” states Joan Holleran. Beyond this, many companies will position their products as a more af-fordable alternative to going out. For example, expect pre-mium ready meals that give a restaurant experience at home or beauty products that bring a spa-like feel to the bathroom.

PLAYFULNESS,LIGHTENINGTHE MOOD

In tougher times, people not only crave life’s little luxuries, they also need to enjoy them-selves ? we can’t be serious all the time. Small playful distrac-tions such as neon make-up, fun-to-eat food or interactive shops like the Apple store will become increasingly popular as people look to let their hair down and have some fun.

Companies will focus on products and experiences that are light-hearted, and those that offer real entertainment will have a signifi cant com-petitive advantage. Beyond this, manufacturers will launch products specifi cally designed

to enhance people’s moods in unique ways. From food and beauty to household cleaners, Mintel expects to see a wid-ening range of products that soothe, energise or simply lift the spirits.

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80_87.indd 81 24-02-2009 1:35:24


MARKETING REPORTS

TEN TRENDS TO WATCHIN PACKAGED GOODS

With 2009 nearly upon us, look for new product market-ers to make the year interest-ing with beauty foods and drinks, detox products and concentrated liquid cleaners that cut costs and help the environment. Datamonitor’s Product Launch Analytics ta-kes a look at these and other trends in consumer packa-ged goods for the coming year.

NUTS ABOUT NUTS (AND SEEDS)

It wasn’t all that long ago that consumers were told to avoid nuts. Too much fat, the experts said. Well, the experts have reversed course and nuts are now hailed as nutritional powerhouses which is why they are showing up in more new product launches. Snack bars, in fact, are increasingly going “naked” to showcase nut ingredients. You won’tfi nd Quaker True Delights Chewy Granola Bars (USA) covered in chocolate as the PepsiCo product claims “you can actually see large chunks of macadamia nuts’. Seeds too are getting their dueon the health front, including fl ax seeds, sunfl ower seeds and pumpkin seeds.

DON’T ENERGIZE,RELAX

Energy drinks have certainly taken the world by storm. But is there a potential change in the offi ng? If economic woes caused by an overly-caffein-ated worldwide fi nancial sys-tem are a metaphor for what may happen in food and bev-erage markets, then get ready for more relaxation offerings. New product offerings go-ing the relaxation route in-clude Drank Relaxed Energy Beverage (USA) dubbed the “world’s fi rst extreme relax-ation beverage” that induces a natural calming and sooth-ing effect when consumed. Also new are Purple Stuff Pro-Relaxation & Calming Elixir

(USA), Nescafe Body Partner Relax Coffee which is decaf-feinated coffee infused with chamomile (Philippines) and Lotte Relax Gum Apple Tea Mint (Japan). The latter is a new functional chewing gum with theanine from green tea that delivers a relaxing effect.

BEAUTY, YOU CANEAT OR DRINK

Move over cosmetics. The new way to look beautiful is

with an emerging generation of specially-formulated foods and drinks. Though the trend is very much in its infancy, it has attracted some attention

80_87.indd 82 24-02-2009 1:35:25

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88_93.indd 93 26-02-2009 1:34:08


MARKETING REPORTS

from heavy-hitters in the food industry like Nestle and Mas-terfoods. Nestle’s new Glow-elle Beauty Drink (USA) fi ghts signs of aging from the inside out with skin-beautifying anti-oxidants. Masterfoods’ Dove Beautiful Milk Chocolate has skin nourshing ingredients like vitamins C and E along with biotin, zinc and cocoa fl ava-nols. And in the UK, Beauty Spring Water touts its Praven-tin ingredient as rich in Lacto-ferrin to help reduce acne.

STEAM IT UP What says both “fresh” and “tasty” to today’s consumer? Steam and steam cooking. Steam literally has a head of steam in the frozen food mar-ket as a growing number of food makers introduce prod-ucts showcasing the cooking

DETOX ME Worldwide fi nancial markets are trying to detoxify them-selves from bad loans. Con-sumers are doing some detox-ifi cation of their own thanks to new products hitting the mar-ket that promise to “detoxify” in one way or another. Some food-based detox products use liver-friendly ingredients like dandelion root as active

ingredients, but regardless of the science behind the trend, consumers are paying atten-tion to celebrities making a name for detox diets includ-ing Beyonce and Oprah Win-frey. Recent “detox” launches include Function Urban Detox Goji Berry drink (USA), V Water Detox Vitamin Water (UK) and Biore Detoxify Daily Scrub (USA).

GET READY FOR STEVIA It’s been called the “holy grail” of sweeteners. Stevia is a natural sweetener that comes from the South Ameri-can stevia plant and has the potential to turn the sweetener world upside down. This zero calorie sweetener has been used for years in South Amer-ica and Japan, but has been banned in processed foods and beverages in the USA and much of Europe. That could change in 2009 as the U.S. Food and Drug Adminis-tration is preparing to decide if stevia variant Rebaudioside A may be safely used in pro-

cessed products. If approval is granted, the new product fl oodgates could open quickly as both Coca-Cola and Pepsi-Co are both ready to roll with new stevia-sweetened drinks.

IT’S AN “ECO”FRIENDLY WORLD

Worldwide economies may be dipping, but that does not seem to have dampened the desire for companies and products to be perceivedto be environmentally-friendly. Mentions of the word “eco” for new food and non-food packaged goods from around the world have nearly doubled in the last two years, accord-ing to Datamonitor’s Product Launch Analytics. Nature Babycare Eco Sensitive Fra-grance Free Awarded Wipes (Finland), Plush Eco Fabric Softener (Brazil) and Nvey Eco Organic Erase Corrective Makeup (Australia) are some products that are defi nitely ‘on trend’.

power of steam. Buoyed by a new generation of microwave cook-in-bags that vent excess steam during the cooking pro-cess, the trend is picking up momentum with launches like Dole Easy Steamer Potatoes (USA), Birds Eye Steamfresh Specially Seasoned Rice (USA) and Bonduelle Vapeur Vegetables (France).

80_87.indd 84 24-02-2009 1:35:50


FLOWER POWER Who doesn’t love fl owers? Granted, fl owers are great to look at, but they are be-ginning to play a bigger role in new product formulations. Floral fl avors like lavender,

tion Chocolates (USA). Subtle, non-fattening and aromatic, fl oral fl avors look to surprise in 2009.

BRAIN POWER

In today’s world, mental fi tness may well be more important than physical fi tness. Pack-aged goods makers seem to have come to the same con-clusion as a growing number of brain health products are hitting the market. Touting “good for your brain” ingredi-ents like DHA Omega-3’s are recent entries like Kellogg’s

hibiscus and jasmine have long enjoyed success in non-foods, but are newer to foods and drinks markets. Examples include Ooba Sparkling Re-freshing Hibiscus beverage (USA) which is said to have a high level of antioxidants, Simply Hibi Health drink (UK) and Lavender-Jalapeno fl a-vored Theo Caramel Collec-

LiveBright Brain Health bar (USA), IQ Plus Brain drink (Austria and Germany) and Unilever’s Rama Idea! mar-garine (Europe). Mentions of the word “brain” in new food and beverage products worldwide have nearly tripled in the 2007-2008 period ver-sus the 2005-2006 period, according to Datamonitor’s Product Launch Analytics.

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80_87.indd 85 26-02-2009 1:25:26


MARKETING REPORTS

FRESH FLAVOUR AND SCENT TRENDS FOR 2009

The new products of tomorrow certainly won’t be bland, mild or boring. Looking ahead to 2009, Mintel forecasts that manufacturers will reach for exotic fruits and fresh, soothing fl avours with a touch of spice to jazz up their new products. Nature-inspired aromas will also be a real hit. From food and drink to house-hold and personal care, Mintel’s leading new product expert, David Jago, is excited about new tastes and smells he expects to see hitting glob-al markets soon: “Today’s manufacturer is con-stantly looking for those tastes and aromas that stand out and capture shoppers’ imagina-tions. By adding exotic fruits and more unusual ingredients to everyday products, compa-nies give people the opportu-nity to experiment and move out of their comfort zones with-out breaking the bank.”

Mintel has identifi ed seven fl avours and three scents that will come into the limelight this year. These fl avours and scents will spread across the globe, moving beyond their core market or Country of ori-gin to become the heavy-hitters of 2009.

FLAVOUR FORECASTS

PersimmonViewed as a unique and exot-ic fruit, persimmon is poised to make a major splash in food and beverage. Mintel expects companies to blend it with more common fruits, as seen in a new Japanese yoghurt that contains white peaches, persimmon and apricots.

StarfruitAnother unusually shaped, dis-tinctly fl avoured fruit – starfruit – is catching on around the globe. Already seen in Flor De Hibiscus’s Chutney with Star Fruit (Brazil), the exotic fruit will become a major global player in 2009.

LavenderMintel expects lavender to move beyond the home and personal care categories and into food and beverage next year. Already seen in prod-ucts such as Lindt Chocolat Provenance’s Lemon-Lavender dream chocolate (Germany), lavender can be paired with more familiar ingredients to bring a naturally soothing, aromatic quality to food and drink.

grilled meats, recognised for its clean, clear fl avour. It has already begun to win fans in the US, seen in new products like Gaucho Ranch’s Original Argentinean Chimichurri Steak sauce, but we could well be enjoying this spicy fl avour fur-ther afi eld.

Peri-PeriThis is an African hot sauce that has been made famous in the UK by the Nando’s restaurant chain. But we can expect to see peri-peri appear in more products on our super-market shelves as 2009 will be peri-peri’s year to set the world alight.

MasalaChicken Tikka Masala is one of the most popular curries in

CactusCactus is already a popular food fl avour in Latin America, seen in products like Nopalia Cactus Toasts (Mexico) which contain both cactus and corn. Next year, look for manufactur-ers to incorporate this regional taste into new food products around the world.

ChimichurriAnother classic from Latin Amer-ica, chimichurri is a sauce for

80_87.indd 86 24-02-2009 1:36:11


the UK, but masala as a fl a-vour is expected to become

the hot star across the globe for 2009.

SCENT FORECASTS

Spicy + WoodyEchoing current trends in men’s fragrances, Mintel expects spicy and woody scents to infi ltrate the home in 2009. As most home fragrances are sweet, fl oral or citrus based, manufacturers have an oppor-tunity to launch stronger and

spicier scents. These aromas also resonate with consumers’ spicy food cravings and are in line with all environmental trends.

SavouryThough “meaty” and “salty” aren’t words that spring to mind when thinking of fragrance, Mintel sees these scents as an area of opportunity for the next year. Tied to festive meals and salty snacks, savoury scents in the home conjure up instant

connotations of happiness and fulfi lment.Food FlavoursJust as pomegranate moved quickly from a food anddrink fl avour to a non-foodfragrance, Mintel expectsthat tomorrow’s scents will closely follow new fl avour trends. From spicy, hot tastes to fruity, exotic ingredients, 2009 could see many inno-vative new aromas forhome and personal care prod-ucts.

80_87.indd 87 24-02-2009 1:36:13


NEWS

European Bioplastics recently released a position paper on Life Cycle Assessment (LCA) of bioplastics outlining the oppor-tunities and needs of the ana-lytical tool.The paper addresses the care-ful and knowledgeable use of it and calls for the involvement of the industry. Bioplastics are designed on sustainability cri-teria thus aiming to improve environmental performance. It is of vital importance that the reliable instrument LCA is guid-ing the market and technology development of bioplastics and not obstructing it.Topics such as sustainable de-

velopment, fossil and natural resources availability, global climate change and waste reduction are more and more dominating political and in-dustrial agendas. Therefore, the relevance of the environ-mental performance of pro-cesses, products and services in decision-making is rapidly growing and LCA results are increasingly being consid-ered as a key input. For this reason European Bioplastics has taken the opportunity to outline its position on LCA.Bioplastics are based on dif-ferent raw materials, produced and processed using diverse

BIOPLASTICS INDUSTRY DEVELOPED POSITION ON LCA

EHPM QUESTIONS EFSA’S METHOD FOR ASSESSING ARTICLE 13 CLAIMS

Important aspects of the joint EHPM, ERNA, CIAA and EBF industry list of article 13 claims have been modifi ed in the fi nal list without clear ex-planation, the European trade organisation EHPM has said. Commenting on the fi nal ar-ticle 13 list published on the European Food Safety Author-ity’s (EFSA) website, EHPM said aspects from the industry

list, such as conditions of use and examples of wording, have been changed without explanation, and entries have been omitted completely.EHPM also reiterated its con-cern that EFSA intends to fol-low an identical process ofassessment for article 13 claims (claims based on ge-nerally accepted scientifi c evidence) as the one used

for assessing individual dos-siers submitted under article 14 claims (disease risk re-duction claims and children’s claims) which it says was not the original intention of the law.The trade organisation said that the intention of regulation when it had been initially been discussed and adopted, was for claims that had been ac-

cepted on national level based on generally accepted scien-tifi c evidence (article 13.1 claims) to undergo a quicker assessment process than the full authorisation procedure for article 14 claims, and be al-lowed to continue to be used. “We believe that the task of EFSA as originally intended by the regulation should be to check and confi rm that the evidence supporting article 13.1 claims is considered as generally accepted, by taking into account and weighing all of the existing evidence,” said Lorene Courrege, EHPM’s di-rector of Regulatory Affairs. “However, EFSA would have great diffi culties in applying the same assessment process as that used for article 14 claims, as the regulation has not requested member states to provide the same detailed information, since the claims were deemed to be support-ed by long established and non controversial science.We believe the insistence of EFSA to apply the same process of assessment simply does not make sense and could potentially decima-te the fi nal article 13.1 list. We hope to clarify this infurther talks with EFSA.”EFSA will now begin its as-sessment of the list, after which the European Com-mission and EU Member States will make the fi nal de-cision on the article 13.1 claims that will be allowed for use in the fi nal Communi-ty list.

technologies, tailored to vari-ous applications and recovered or disposed of through multiple waste management systems. Consequently the results from LCAs are complex too and do not allow simple conclusions. The environmental performance of bioplastics can only be as-sessed case by case.LCA has been used by the in-dustry in order to optimise pro-cesses and the environmental performance of products for years. The optimisation po-tential of bioplastics is huge. Hence projections for improve-ments can be made and should be included in LCA.

88_93.indd 88 24-02-2009 1:37:12


PACKAGING LINE WITH SLEEVE LABEL APPLICATION

This coming 2009 looks promising for Benco Pack, the Sacmi Group business unit specialised in form-fi ll-seal technology: a new packag-ing line equipped with the ISA sleeve label application device is being delivered to one of the global industry big-gest companies, based in the Usa.Intended for this American

company Columbian and Ven-ezuelan production plants, this just-delivered packaging line is the result of an ambitious Ben-co Pack project aimed at pro-viding a fi nely-tuned, complete line that features not just sleeve application – developed by Sacmi Labelling – but also re-usable cap application, in-line weight control and vision sys-tems for a correct positioning

of both label and caps, with automatic rejection of contain-ers that fail to meet quality standards.The customers’ decision to go with Benco Pack was formalised after a two-year study aimed at identifying the best possible market-avail-able technology in terms of reliability and innovation, a combination that the Sacmi

Group has successfully sup-plied yet again via the Benco Pack division: the innovative technology offers signifi cant packaging material savings thanks to the in-line form-fi ll-la-bel process.As of today, in fact, the cus-tomer will no longer have to rely on external suppliers for preformed plastic containers, nor be forced to transfer them from empty container stora-ge to the labelling line and then the fi lling and closure lines.Thanks to Benco Pack it will be

88_93.indd 89 26-02-2009 1:33:10

80_87.indd 87 24-02-2009 1:36:13


NEWS

NEWLY ADOPTED FIAP TO CREATE EU-WIDE RULES FOR ADDITIVES, FLAVOURS AND ENZYMES

The European Union’s recently adopted Food Improvement Agent Package (FIAP) should simplify and clarify the regula-tory framework for additives (including colours and sweeten-

ers), fl avours and enzymes.Commenting on the revamp of the rules for additives, fl avours and enzymes (termed “food im-provement agents” by the EU), EAS Food Law Manager Xavier

possible to manage – all on just one line – 10,000 poly-propylene 250/500 g con-tainers per hour, all labelled and sealed with cap and qual-ity controlled.It should be pointed out that

this has been a major team ef-fort by the entire Sacmi Imola Closures&Containers Division (of which Benco Pack is a part), Sacmi Labelling and the Sacmi Imola Automation&Inspection Systems Division.

The result is a tailor-made plant that fully satisfi es all customer expectations.Such innovation is, more-over, because of its extensive ap-plication range, likely tolead to further business

opportunities, especially in the milk and cheese industries.(Sacmi Imola - Via SeliceProv.le 17/a - 40026 Imola - BO - Italy - Tel. +39 0542 607111 - Fax +39 0542 642354 -e-mail: [email protected])

EFSA has launched a public consultation on its draft scien-tifi c opinion in relation to na-noscience and nanotechnolo-gies and food and feed safety. Nanotechnologies involve the use of substances on a very small scale. This draft opinion focused on engineered nano materials (ENM) that could be deliberately introduced into the food chain. It has elabo-rated on approaches to risk assessment in this fi eld and as such is not an assessment of any specifi c application of ENM.The European Commission (EC) has asked for this opinion as a fi rst step because consid-eration needs to be given as to whether existing risk assess-ment approaches can be ap-propriately applied to this new technology. When fi nalised, EFSA’s opinion will then help the EC to explore appropri-ate measures, assess existing legislation and determine the scope of possible further re-quests for scientifi c opinions from EFSA in this fi eld.

EFSA’s Scientifi c Commit-tee (SC), which includes the chairs of all of EFSA’s Panels, is leading this work as it has a multi-disciplinary character and is relevant to a number of the Panels’ respective areas of expertise. They are being as-sisted by a Working Group of scientists with relevant exper-tise.Key conclusions of the draft opinion include:Established international ap-proaches to risk assessment currently used for non nano chemicals can also be applied to ENM.It is currently not possible to satisfactorily extrapolate scientifi c data on non nano chemicals and apply it to their nano-sized versions. Conse-quently specifi c case by case risk assessments should be performed when assessing their safety, based on specifi c data from relevant safety tests applicable to the particular application.Possible risks arise because ENM have particular charac-

EFSA OPINION ON NANOTECHNOLOGIESAND FOOD SAFETY

teristics, due in part to their small size and high surface area. Small size increases their ability to move around in the body in ways that other substances do not, while their high surface area increases their reactivity.Additional limitations and un-certainties exist, particularly in relation to characterising, de-tecting and measuring ENM in food, feed or the body. There is also limited information on absorption, distribution, me-

tabolism and excretion, as well as the toxicity of ENM.Recommendations are made in the draft opinion for further data, research and investiga-tions to address uncertainties and limitations and therefore strengthen the understanding, evidence base and methodolo-gies to be applied in assessing the risk of ENMs. The opinion also gives an indication to po-tential applicants of the data they would need to provide to allow for a risk assessment.

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NEWS

Lavigne said the new package of EU-wide regulations being introduced could signifi cantly cut down the time it takes for manufacturers to get these sub-stances authorised for use in food and nutritional products.The package was adopted on 18 November and should be published in the EU Offi cial Journal by the end of the year. It replaces all existing rules with four new regulations: one for additives, including colours and sweeteners, one regulation for enzymes, one for fl avours, and one for a common authori-sation procedure.“At present the legislative framework for these substances is divided between EU direc-tives on different functional

classes of additives, and others on specifi c purity criteria” – Mr Lavigne said – “Currently, there are different national rules for enzymes or fl avours, and there can be signifi cant differences from one EU Member State to another. The majority of these will be replaced by the new EU-wide rules. We will have a centralised EU authorisation procedure with rules that are directly applicable and don’t need to be nationally trans-posed. On the whole the FIAP should reduce the authorisa-tion process from two-and-a- half years to around eighteen months”.Mr Lavigne pointed out key new aspects introduced in the FIAP, such as the general

review clause stipulating that all food agents should beperiodically revised and the re-quirement for all products con-taining AZO colours to bear a specifi c labelling warning.“We are currently carrying out a series of audits of products for companies, checking that the additives they have used are in line with the new legisla-tive framework” – he said – “I would advise all companies to go through a similar process”.The new authorisation proce-dure becomes applicable 20 days after the publication of the FIAP; the Regulations on Addi-tives and Enzymes will apply from January 2010, and the Flavours Regulation in January 2011.

IPACK-IMA: APPOINTMENT WITHFOOD PROCESSING & PACKAGING

The sought-after world-leading exhibition for packaging and processing industrial technol-ogy, Ipack-Ima, will be on March 24-28th 2009 at Fi-eraMilano.The important role played by this event amongst indus-trial players from all over the world is proper in the more than 1,000 exhibitors reg-istered as of today. Ipack-Ima’s strong marketing appeal brings together the producers of technology excellence, ma-terials and providers of servic-es with decision-makers from

companies using processing and packaging technology, but also potential dealers and business partners.The exhibition represents a great opportunity to make business. The joint staging of Grafi talia and Converfl ex will make this technological event an European première with a great attraction for all interna-tional industrial companies. One entrance card only will provide access to all three ex-hibitions.Ipack-Ima will be the venue for the world conference on

“More Technology, Safety & Quality, Less Hunger – From post-harvesting in emerging Countries to consumer” with the support of the Ministryfor Agricultural, Environmental and Food Policies, the Minis-try for Economic Development and the Organizations of the United Nations.This congress with a focus on the role of technology in the fi ght against world hunger will be a preview of the Expo 2015 themes, and, as a “cos-mic event” the fi rst benchmark for FieraMilano.

Over time the profi le ofthe exhibition has gradual-ly changed and is becom-ing an integrated event.The 21st Ipack-Ima will be an all-encompassing system event for the entire production chain – from raw materials to the sales outlet – with a highly di-versifi ed display of products: machinery and equipment for primary and secondary pack-aging; materials, containers and accessories for primary and secondary packaging; processing technology; label-ing, coding, marking, tracing and automatic identifi cation technology and systems; tech-nology and systems for prod-uct fi nishing, handling, ware-housing and internal logistics; ancillary equipment, accesso-ries and components; contract packaging; consulting servic-es for planning and manag-ing an industrial plant; institu-tions, trade press, associations.The exhibition’s organization focuses on the most dynamic segments such as technolo-gy for the beverage industry displayed in the Bevertech Area, as well as technolo-gy applied to identify, track and handle packaged prod-ucts available in the Label-track Area. New develop-ing areas have been identi-fi ed, in particular packaging solutions for Pet Food produc-ers as well as materials and technology products that are in high demand because they meet new lifestyles: ready meals, convenience and su-per-fresh food.

88_93.indd 92 26-02-2009 1:33:48


CIBUS TEC 2009 IN PARMA

The next Cibus Tec, the in-ternational food processing & packaging exhibition, will be held at Parma Fairs from October 27 to 30th 2009 offering a new exhibition lay-out. Last may the inaugura-tion of the new road system connecting the motorway toll

directly to the fair area has started the modernization of the fair quarters. To complete this work Fiere di Parma have launched a 3 year investment programme which includes a new central reception, cov-ered connections between halls, up-dating of the existing

24 - 28 March 2009 - Rho-Pero (MI): Ipack-Ima, int. packaging, food processing and pasta exhibition. Ipack-Ima - Corso Sempione 4 - 20154 Milano - Italy - Tel. +39 02 3191091 - Fax +39 02 33619826 - e-mail: [email protected] - 6 April 2009 - Verona: VinItaly+Enolitech, Int. Wine Show. Veronafi ere - Viale del Lavoro 8 - 37135 Verona - Tel. +39 045 8298111 - Fax +39 045 8298288 - e-mail: info@veronafi ere.it2 - 6 April 2009 - Verona: SOL, International Olive Oil Show. Veronafi ere - Viale del Lavoro 8 - 37135 Verona - Tel. +39 045 8298111 - Fax +39 045 8298288 - e-mail: info@veronafi ere.it21 - 24 May 2009 - Verona: Eurocarne, international exhibition for the meat industry. Ipack-Ima - Corso Sempione 4 - 20154 Milano - Italy - Tel. + 39 02 3191091 - Fax +39 02 33619826 - e-mail: [email protected] - 24 May 2009 - Verona: Acquacoltura, exhibition for fi sh products and breeding. Ipack-Ima - Corso Sempione 4 - 20154 Milano - Italy - Tel. +39 02 3191091 - Fax +39 02 33619826 - e-mail: [email protected] - 27 May 2009 - Rho (MI): MiWine, int. wine and spirits show. SIFA - Piazzale Carlo Magno 1 - 20149 Mila-no - Italy - Tel. +39 02 49977961 - Fax +39 02 49977179 - e-mail: miwine@fi eramilano.it10 - 13 June 2009 - Milano: Tuttofood, World Food Exhibition. SIFA - S.S. del Sempione 28 - 20017 Rho - MI - Tel. +39 02 49976305 - Fax +39 02 49977685 - e-mail: [email protected] - 12 June 2009 - Milano: 9th CISETA, Italian Conference on Food Science and Technology. Tutto Food - SIFA - S.S. del Sempione 28 - 20017 Rho - MI - Tel. +39 02 49976305 - Fax +39 02 49977685 - e-mail: [email protected] - 9 October 2009 - Cesena (FC): Macfrut, int. fruit processing show. Cesena Fiera - Via Dismano 3845 - 47023 Cesena - FC - Italy - Tel. +39 0547 317435 - Fax +39 0547 318431 - e-mail: [email protected] - 25 October 2009 - Cremona: MeatItaly, int. meat processing show. CremonaFiere - Piazza Zelioli Lanzini 1 - 26100 Cremona - Tel. +39 0372 598011 - Fax +39 0372 598222 - e-mail: meatitaly@cremonafi ere.it27 - 30 October 2009 - Parma: CibusTec, Int. Food Equipment Show. Fiere di Parma - Via Rizzi 67/A - 43031 Baganzola - PR - Tel. +39 0521 9961 - Fax +39 0521 996235 - e-mail: tecno@fi ereparma.it 24 - 28 November 2009 - Rho (MI): Simei, int. beverage and wine industry show. EME - Via San Vittore al Tea-tro 3 - 20123 Milano - Italy - Tel. +39 02 7222281 - Fax +39 02 866226 - e-mail: [email protected] - 26 May 2010 - Verona: SIAB, International baking industry show. Veronafi ere - Viale del Lavoro 8 - 37135 Ve-rona - Tel. +39 045 8298111 - Fax +39 045 8298288 - e-mail: info@veronafi ere.it23 - 27 October 2010 - Milano: A.B. Tech Expo, Baking and Confectionery Exhibition. F&M - Via Caldera 21/c - 20153 Milano - Tel. +39 02 40922511 - Fax +39 02 40922499 - e-mail: promo.abtech@fi eremostre.it

INTERNATIONAL EVENTS IN ITALY

exhibition structures and motor-way front and the construction of 3,000 new parking places.The 70th edition presents three dedicated main sections: Tec-noconserve (fruit and vegeta-ble processing technology); Milc (dairy technology); Mul-titecno (packaging, labelling, hygiene, safety, traceability and identifi cation technology).The exhibition will also focus

on industrial fresh pasta, cold chain, fruit juice, ultra fresh, lo-gistics, laboratory equipment, with a special focus on ulti-mate packaging technology.Cibus Tec 2009 will dedicate a one-day conference to bot-tling: the most important Associ-ations, representing the Europe-an market leaders in advanced technologies for food liquids, will discuss the latest issues.

88_93.indd 93 26-02-2009 1:34:08

80_87.indd 81 24-02-2009 1:35:24

advertiseradvertiserindexindexAicaf - Trezzano s/N. ......................................... 91

C.M.A. - Budrio ..........................................cover 4

Cavecchi - Cavriago......................................52-53

Cavicchi Impianti - Villanova di C. ................ 57

Chiriotti Editori - Pinerolo .............................. 89

CSF Inox - Montecchio Emilia ..................cover 1

FBF Italia - Sala Baganza .................................... 1

Firex - Sedico ...............................................cover 2

Foodexecutive.com ......................................... 94

Fratelli Indelicato - Giarre ............................... 41

GS Italia - Marnate ............................................59

Italo Danioni - Milano ......................................45

La Monferrina - Castell’Alfero ..........................78

Labs - Parma ......................................................... 2

LM - Modena ......................................................83

Me.Tra - Vago di Lavagno ..................................35

Mix - Cavezzo .....................................................85

Moriondo - Besana Brianza ...............................73

Omac Pompe - Rubiera ......................................79

Partisani - Forlì ...................................................69

Pellacini - Sala Baganza .....................................39

PND - Scafati ......................................................61

Sacchi - Vidigulfo ...............................................87

Soren - Corsico ........................................... cover 3

Speciale - Giarre .................................................62

Technosilos - Capocolle di B. ............................63

Trivi - Galliate .....................................................49

TT - Codroipo .....................................................43

Wolhfarth - Sordio .............................................34

CompanyCompanyindexindexAlmac .............................................................................................................47

Altopack .........................................................................................................62

Asepsystems ...................................................................................................60

Borealis Italia .................................................................................................72

Brevetti Gasparin ..........................................................................................51

Cama ..............................................................................................................54

Cavicchi Impianti ..........................................................................................43

Dolzan Impianti ............................................................................................55

Foodpack ........................................................................................................55

General Plastic ..............................................................................................72

Icam ...............................................................................................................44

IGS Italia .......................................................................................................66

Igus.................................................................................................................66

Imasezzadio ...................................................................................................56

Karr Italiana ..................................................................................................40

Liverani ..........................................................................................................66

M.C. Automazioni ........................................................................................58

M.C.Z. Automazioni .....................................................................................60

M.D. Micro Detectors ..................................................................................67

Meico .............................................................................................................57

Moriondo .......................................................................................................38

Pieri ................................................................................................................59

Pietribiasi .......................................................................................................46

Roboqbo.........................................................................................................37

Rulli Rulmeca ................................................................................................65

Sacmi Imola ...................................................................................................89

Sarontecnica ..................................................................................................64

Sarp ................................................................................................................50

Sonic ..............................................................................................................63

Synchrosys .....................................................................................................64

Tecnopool.......................................................................................................36

TMCI Padovan ..............................................................................................41

Vomm Impianti .............................................................................................37

96.indd 1 26-02-2009 10:18:14

Soren, one of the most advanced, successful leaders in the domestic and internation-

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All of which explains why the key ingredient to an excellent product is always Soren.

Equipment and Food Technologies

THE KEY INGREDIENT YUO’RE LOOKING FOR

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