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22 - RESEARCH

Tracing the botanical origin of olive oil - Gela-

tin and soy protein may reduce bitterness of ca-

sein hydrolysates - Dark chocolate and oxidative

stress resistance - Increasing iron uptake from

fruit juices with milk - Nanoparticle may protect

oil in foods from oxidation and spoilage - ARS

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46 - FOOD SAFETY

EFSA completes fi rst safety assessments of smoke

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EFSA updates safety advice on six food colours

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Memory for foods: the key to unconscious decisions

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58 - NEWS

The spectre of product recalls on the doorstep of

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The world of wine at Vinitaly 2010 - International

events in Italy - Tiam 2010 becomes specialized -

Pavan takes over the GBS Group

64 - ADVERTISER INDEX

64 - COMPANY INDEX

March 2010

number 59

DEPARTMENTS

CONTENTS

5 - VEGETABLESEnzymatic browning and softening in vegetable crops. Studies and experiences R.N. Barbagallo

M. Chisari

G. Spagna

16 - PACKAGINGThe proposal of sensory quality determination of food in modifi ed atmosphere packaging using the estimate method

M. Ucherek



1969 - 2009


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Italian Food & Beverage Technology - LIX (2010) march - 5

VEGETABLES

THE ISSUES

It is well known that enzymes are biological catalysts that act by lowering the activation energy and increasing the chemical reac-tion rate of specifi c physiological processes. As with every catalyst, these proteins are highly specifi c for each reaction, while not being changed themselves. They have highly complex structures and may be conjugated with metals, carbohydrates and/or lipids. En-zymatic activities are sensitive to several factors, mainly pH, tem-perature, substrate availability, inhibitors and activators. They are naturally present in vegeta-bles (endogenous enzymes) and senescence phenomena and/or industrial processing put them in a condition to modify the physicochemical, sensory and nutritional properties of prod-ucts (Koshland, 1959; Whitaker, 2003a and b).

Minimally processed or “fresh-cut” products are prepared and handled so as to maintain their fresh nature in order to pro-vide “ready-to-eat” convenience products to the consumer espe-cially in terms of saving time in cooking (Varoquaux and Wiley, 1994). These products were an important novelty in the food industry in the 1980s. The category is mainly made up of minimally processed vegetables (MPV) and, to a smaller de-gree minimally processed fruit (MPF). Producing MPV in-volves cleaning, trimming, peel-ing, coring, slicing, shredding and washing of raw vegetables, generally followed by packag-ing in plastic bags and storing at temperature <6°C, and being sold within 8-10 days. In MPV, discolouration and loss of tur-gidity result in a loss of sensory quality, particularly visual qual-ity, due to browning reactions

R.N. BARBAGALLO* - M. CHISARI - G. SPAGNA*Dipartimento di Orto-Floro-Arboricoltura e Tecnologie Alimentari (DOFATA)Sez. Tecnologie Agroalimentari - Università di CataniaVia S. Sofi a 98 - 98123 Catania - Italy *e-mail: [email protected] and [email protected]

ENZYMATIC BROWNING

AND SOFTENING IN VEGETABLE CROPS

STUDIES AND EXPERIENCES

Key words: browning, endogenous enzymes, fresh-cut, softening, vegetables

ABSTRACT

The main enzymes associated with browning and softening of

“minimally processed vegetables” are reviewed. The enzyme activities considered are those endogenously present in plant tissues and that act during postharvest, processing and/

or storage. The results shown are from research conducted by the

Food Biotechnology Group of the University of Catania (Italy). The

research results are compared with results obtained by other research

groups in order to have a better understanding of problems related to

extending the shelf-life of fruit and vegetable commodities.

005_015_Barbagallo.indd 5005_015_Barbagallo.indd 5 22/02/10 15:4322/02/10 15:43

VEGETABLES

6 - Italian Food & Beverage Technology - LIX (2010) march

on leaf surfaces (russet spotting) and in bruised tissues (brown stain) and softening reactions. The main mechanism for these changes is the disruption and de-compartmentalisation of cellular structures which allows enzymes and their substrates to come in contact with each other, leading to cascade reactions. Such phenomena are mainly ini-tiated by endogenous enzymatic activity, followed by microbial spoilage that may lead to further product decay.The enzymes involved in brown-ing and softening reactions in veg-etables such as tomatoes (Solanace-ae), salad vegetables, including lettuce, baby romaine lettuce and endive (Asteraceae), Chinese cabbage (Brassicaceae) and fennel (Apiaceae) are mainly polyphe-nol oxidase (PPO; EC 1.14.18.8) followed in importance by phe-nylalanine ammonia-lyase (PAL; EC 3.1.5.1), pectin methyleste-rase (PME; EC 3.1.1.11) and po-lygalacturonases (Endo-PG; EC 3.2.1.15 -Exo-PG; EC 3.2.1.67 and EC 3.2.1.82). Phenylalanine ammonia-lyase activity is induced by cutting or bruising and leads to an increased phenolic content (Hyodo et al., 1978; KE and Salt-veit, 1989) and these phenolics are specifi c substrates for polyphenol oxidase reactions.In this review, the infl uence of some degradative enzymatic ac-tivities found in vegetables and in minimally processed products is reviewed. It is based on research conducted from 1998 to 2008 by the Food Biotechnology Group of the Uni-versity of Catania (Italy). De-tailed results of all the cited re-search can be obtained from the original articles.

THE PROTAGONISTS

Enzymes involved in degradation of vegetablesEvaluation of genotypes that have an extended shelf life is one of the most active areas of research aimed at improving vegetable quality. Such selection mainly depends on the use of some en-dogenous enzymatic activities as markers of quality loss (Barba-gallo et al., 2006; 2008). Among these activities, is polyphenol oxidase (PPO; EC 1.14.18.1) the primary enzyme responsible for the browning of damaged tissues due to the oxidation of phenolic compounds. Softening is a uni-versal feature in the ripening of fl eshy vegetables and is typically accompanied by the degradation of the middle lamella and loss of cell adhesion. This process de-rives from the solubilisation of cell wall pectin which involves the action of pectin methylesterase (PME; EC 3.1.1.11) and other pectinases.

Polyphenol oxidases or oxidasesBrowning of vegetables and other alterations of the main sensory parameters can be due to enzy-matic (enzymatic browning) or non-enzymatic reactions (mostly Maillard reactions). The oxidation substrates are oxygen and polyphe-nols (which are synthesised by phe-nylpropanoid metabolism, a path-way that is initiated by phenyla-lanine ammonia-lyase). Enzymatic browning consists of the oxidation of phenols to form reactive qui-none compounds which can create radical oxidative coupling by inter-acting with the reactive residues of amino acids and peptides (amines and sulfhydryls) and with reduc-

ing sugars, to form brown oligom-ers of varying intensity. Quinone formation is reversible if reducing agents are applied (ascorbic acid, glutathione etc.); these are capa-ble of generating colourless diphe-nols, while the subsequent process of oligomerization is irreversible (Mayer and Harel, 1979; Taylor and Clydesdale, 1987; Mc Evily et al., 1992). The oxidases principally involved are polyphenol oxidases, mostly classifi ed into the following two groups (Ramírez et al., 2003) (Fig. 1):1. Polyphenol oxidase, also known as catechol oxidase, tyrosinase, phenolase, catecholase, o-diphenol oxidase and monophenol oxidase, (PPO, EC 1.10.3.1) catalyses the hydroxylation of monophenols into o-diphenols (monophenolase or cresolase activity) and subse-quently oxidises them into o-qui-nones (o-diphenolase or catheco-lase activity) at a ratio between 1 and 40. It is located in cell or-ganelles such as chloroplasts, mito-chondria and peroxisomes where it is fi rmly bound to the membrane and may even be found in the solu-ble fraction of the cell membrane. Van Lelyveld et al. (1984) found increased PPO activity in response to mechanical shock.2. Laccase (EC 1.10.3.2) oxi-dises p-diphenols more than o-diphenols and forms quinones. They are produced from wild mould strains (Aspergillus, Botry-tis, etc.) during conidial forma-tion. They also react strongly with anthocyanins and are found when fruit is spoiled by Botrytis cinerea (Dubernet, 1974; Minassi et al., 2002).

PectinasesSoftening is a universal feature in the ripening of fl eshy fruit and is


VEGETABLES


typically accompanied by degra-dation of the middle lamella and loss of cell adhesion (Fraeye et al., 2007). This process derives from the solubilisation of cell wall pectin and involves the action of pectin methylesterase (PME, EC 3.1.1.11). PME causes cell autol-ysis and decompartmentalisation of cell wall components starting a series of cascade enzymatic reac-tions leading to: (i) an increased tissue respiratory ratio with con-sequent dehydration and senes-cence; (ii) increased ethylene biosynthesis and (iii) degradation of cell wall polysaccharides and tissue softening (Van Linden et al., 2008; Plaza et al., 2007). Dur-ing fruit ripening PME cleaves the methyl esters from pectin to produce methanol, pectin with a low degree of esterification, and free acid. Decreasing levels of esterifi cation are crucial for the softening of fruit; pectin is highly susceptible to degradation

by endo-acting enzymes (Huber, 1983; Crelier et al., 2001; Fachin et al., 2002).

Pectic hydrolasesOne of the most important sen-sory characteristics of vegetables is turgidity related to the cell wall structure, which provides struc-ture and rigidity (Longo, 1996).The composition of the cell wall can vary signifi cantly among veg-etables, but mainly consists of pectin, hemicellulose, cellulose, lignin, proteins and other compo-nents. Vegetables are particularly rich in pectin which forms the major structural polysaccharide component of the fruit lamella and cell wall. It is composed of linear polygalacturonic acid that is largely esterifi ed with methyl or acetyl groups that alternate with rhamnose molecules (“smooth re-gions”) with multiple side chains of various carbohydrates, includ-ing arabinan, xylan and galactan

(“hairy regions”). Methoxylation affects the susceptibility of pectin to pectinases and is characteristic of different types of fruit. Ap-ples, for example, usually have very high pectin methoxylation (Benen and Voragen, 2003). Among the pectic hydrolases which degrade pectin, let us con-sider pectin methyl esterase and the polygalacturonases.

Pectin methyl esterasePectin methyl esterase (PME, EC 3.1.1.11) is produced by higher plants, mushrooms, some bacteria and yeasts (Jayani et al., 2005). This enzyme de-esterifi es pectin by hydrolysing methoxyl groups to produce methanol and pectinic or pectic acids. PME starts with the non-reducing end of the chain and progresses to obtain alternat-ing methoxylate and free carboxyl groups (Fig. 2).De-esterifi cation never reaches completion due to competitive

Fig. 1 - Reactions catalyzed by polyphenol oxidases.


VEGETABLES


inhibition by the product; in fact, 10% more esterifi cation is needed to activate the enzyme. Further-more, PME can hydrolyse other esters, ethyls, propyls and allyles, but less effectively.In many fruit PME accompanies polygalacturonase by depoly-merising pectin substrate. Ca+2 stimulates the enzyme, because it removes competitive inhibi-tion by liberating the enzyme from the complex with the sub-strate (Hagerman and Austin, 1986). The fi rst distinction be-tween thermostable and thermo-sensitive enzymes was reported by Versteeg et al. (1980) when various isoenzymes of PME were isolated mostly from orange (Sey-mour et al., 1991; Cameron and Grohmann, 1996; Cameron et al., 1998; Anthon and Barrett, 2006). These isoenzymes can be differentiated, isoelectrically, by molecular weight and catalytic properties (kinetic, substrate af-fi nity, pH and heat sensitivity) (Corredig at al., 2000). In various fruit isoenzymes pI varies from 9-11 (Ly-Nguyen et al., 2002; Denes et al., 2000; Laats et al., 1997). The biochemical proper-ties, thermal stability and food applications for PME are similar in many types of fruit like to-mato, orange, apple, grapefruit and others. PME is inactivated in juices by pasteurization even though some thermostable isoen-

zymes remain untouched; in cit-rus processing, Ca+2 causes gelling with subsequent precipitation. PME from fruit can be inhibited by high sugar concentrations, but is restored in reconstituted juice (Ingallinera et al., 2005).

PolygalacturonasesThe endopolygalacturonases cata-lyse the hydrolysis of the α-1,4-D-galacturonase bond, causing a rapid drop in substrate viscosity (Fig. 3). Even the hydrolysis of a small percentage of glycoside bonds can reduce viscosity by 50%. Endopolygalacturonases (Endo-PG, EC 3.2.1.15) ran-domly hydrolyse the polymer along the chain, while exopoly-galacturonases (Exo-PG) are con-fi ned to cleaving off galacturonic acid monomers (EC 3.2.1.67) or digalacturonides (EC 3.2.1.82) from the non-reducing end. En-do-PGases are widely distributed throughout fungi, bacteria and many yeasts. In contrast, exo-PGases occur less frequently. Exo-PGases can be differentiated into

two types: fungal exo-PGases, which produce monogalacturon-ic acid as the main end product, and bacterial exo-PGases, which produce digalacturonic acid as the main end product. The occur-rence of PGases in vegetables has also been reported (Benen and Voragen, 2003; Benen and Visser, 2003; Toivonen and Brummell, 2008; Tomassen et al., 2007).PME and PG together with cellu-lases and peptidases are required for cellular demolition during the maceration in wine-making and extraction of fruit juices (Della Penna et al., 1990; Hadfi eld et al., 1998; Smith et al., 1990).

Pectic lyasesOther pectinases belong to the lyases group; these are enzymes which catalyse chemical bond-breaking via hydrolysis and oxi-dation, often producing a new double-bond or a new aromatic compound. Pectic lyases are dif-ferent with respect to others be-cause they only need one sub-strate to catalyse the reaction in one direction and they need two in the other. While pectin and pectate lyases are necessary to depolymerise cell walls dur ing sugar production, phenylalanine ammonia-lyase produces the substrates needed for oxidases to work. This is both nutritionally and sensorially deleterious. Pectic

Fig. 2 - Reaction catalyzed by pectin methyl esterase.

Fig. 3 - Reaction catalyzed by polygalacturonases.


VEGETABLES


lyases, such as pectin lyase, pec-tate lyase and other pectinases occur less frequently than pectin hydrolases in beverages. Unfor-tunately no nucleotide sequences are available for many pectate and pectin lyases that have been characterised, so there is a large discrepancy between these en-zymes (Benen, 2003; Benen and Voragen, 2003; Rombouts et al., 1982; Huber, 1984; De Lorenzo et al., 1991; Scavetta et al., 1999; Marín-Rodríguez et al., 2002). Pectin lyases are produced almost exclusively by mushrooms; in a few rare cases from some bacte-rial strains, they are extra-cellu-lar. They can be distinguished by poly (methoxygalacturonide) endo pectin lyase (endo-PL, EC 4.2.2.10) and poly (methox-ygalacturonide) exo pectin lyase exo-PL (exo-PL, EC 4.2.2.-), they break the glycoside bond by β-elimination of highly esterifi ed pectin. The endo-PL reacts ran-domly on the substrate, while the exo-PL reacts at the non-reducing terminus. Pectin lyases are a val-id alternative to polygalacturo-nase and pectin methylesterase since they directly de-polymerise pectins without altering their lev-el of esterifi cation. This prevents the release of methanol into the beverage and the formation of the colloidal precipitates of de-esteri-fi ed pectin and endogenous Ca+2.Pectate lyases are mainly produced by microorganisms, although some may come from plants or pathogenic mushrooms. They are distinguished by poly β-1,4-D-galacturonide endopectate lyase (endo-PEL; EC 4.2.2.2) and poly-β-1,4-D-galacturonide exopectate lyase (exo-PEL; EC 4.2.2.9). They both break the glycoside bond of the chain by trans β-elimination

of pectins with a low level of es-terifi cation, to form a double bond in the C

4-C

5 position. There is a

substantial difference between the two types of enzymes; endo-PEL hydrolyses randomly, while exo-PEL reacts at the ends of the chain. Pectate lyase is less com-mon than pectin lyase.

VEGETABLESAS SUBSTRATESOF ENZYMATIC DEGRADATION

TomatoThe shelf-life of tomatoes mainly depends on adopting strategies in order to select genotypes with low degradative enzyme expression. Spagna et al. (2005a) investigated the role of polyphenol oxidase on tomato quality loss and on lyco-pene degradation during storage. Polyphenol oxidase was extracted from fi ve Sicilian varieties of to-mato (Pizzutello, Naomi (Hazera), F1 PS212 (Peto seed), Rosa Mal-etto, PO228) and assayed with a method using 3-methyl-benzo-thyazolinone hydrazone (MBTH) as a chromophore coupling agent, while 2-(3,4-dihydroxyphenyl)acetic acid (DOPAC) was used to determine PPO activity in tomato. The tomato PPO had a maximum activity at pH 4.8. The pH of juice in ripe fruit is between 4.1 and 4.4; in this range the PPO relative activity is between 74 and 87%. The optimum temperature for activity of tomato PPO is 40°C; the enzyme showed a good relative activity (55% of the maxi-mum) at cold-storage tempera-ture (4°C). PPO retained 82% of its relative activity at a NaCl concentration of 0.1 M; it gradu-ally became more inactivated as

the concentration increased. The commercial tomato variety Naomi is more susceptible to enzymatic browning than the local varie-ties Pizzutello, Rosa Maletto and PO228, due to higher PPO activ-ity levels. This result confi rms the suitability of these local tomato varieties for the national markets. Results from storage tests show a relationship between the PPO activity and the colour changes associated with browning and lycopene degradation; lycopene is an antioxidant agent that re-constitutes the polyphenols that are oxidised by the action of PPO. The polymerisation of quinonic compounds due to the action of polyphenol oxidase is a major cause of fruit deterioration, that is then followed by microorgan-ism development.In an earlier study, Barbagallo et al. (2008) evaluated the effect of watering regime on the expres-sion of PME and PPO enzymatic activities, as well as on the phys-ico-chemical properties of typi-cal long-term storage cherry to-matoes (“Pizzutello”, “Albicocca di Favignana”, “Rosso”, “Giallo piccolo a punta”, “Albicocca di Lipari”, “Percopara”), in order to propose a strategy suitable for Sicilian cultivation. Polyphenol oxidase seemed to be related to the water regime used; a maxi-mum activity was observed under in normal watering conditions and pectin methylesterase ac-tivity greatly decreased as water stress increased (loss of activity ranging from 22.31 to 82.01%). Water stress conditions also in-duced an increased titratable acidity (up to 64.3% in cultivar “Rosso”) and an increase in dry matter and total soluble solids (increase ranging from 19.41 to


VEGETABLES


47.83% and from 5.60 to 29.03% for dry matter and total soluble solids, respectively). Different strategy solutions for the cultiva-tion of tomato genotypes with an extended shelf life are possible: (a) selecting the local type that presents the lowest levels of pec-tin methylesterase and polyphe-nol oxidase (“Pizzutello”) and (b) modifying the water regime in order to induce the commer-cial cultivars used in intensive cultivation, such as “Naomi”, to better “protect themselves” from enzymatic degradative activities. The results suggested that high watering levels, leading to a more marked production of degradative enzymatic activities, could lead to products being more susceptible to undesirable browning and sof-tening reactions.

Leafy vegetablesLeafy vegetables belong to a group of food commodities char-acterised by high amounts of vi-tamins, minerals and fi bre and a reduced calorie content. Further-more, they are relevant preven-tive agents against tumors and cardiovascular diseases, and in-hibition agents against free radi-cals, responsible for the ageing phenomena (Bajpai et al., 2005). In the literature there are con-fl icting opinions as to the role of PAL and PPO in browning during storage of minimally processed lettuce. Some authors (Hisami-nato et al., 2001; Degl’innocenti et al., 2007) have proposed PAL activity as a marker for deter-mining the browning potential of minimally processed lettuce. On the other hand, Cantos et al. (2001) did not fi nd any correla-tion between browning and PAL activity. The same authors found

increased PPO activity due to enzyme activation from a latent to a fully active form following tissue bruising. Heimdal et al. (1995) reported a lack of correla-tion between PPO and browning phenomena. To date, no research has been published regarding the correlation between pectin meth-ylesterase activity and softening of minimally processed lettuce.

LettuceFour botanical varieties of lettuce (Lactuca sativa L.) var. longifolia, crispa, acephala and capitata were studied by our research group (data not published) in order to evaluate the impact of PAL and subsequent activities of PPO and PME in fresh-cut products. Col-our changes during storage at 4°C, measured as the change in param-eters L*, a*, b* and chroma, were taken as quality markers of mini-mally processed lettuce. A sharp variation of a* parameter, repre-senting the green to red compo-nent, was noticed in all the varie-ties. Such variation can be taken as a browning index of lettuce (Martin-Diana et al., 2005). The a* value increased during storage in all varieties except longifolia; the a* values range from 2.2 (crispa) to 4.0 (capitata). All lettuce va-rieties examined showed similar PAL activity values immediately after cutting (day 0). The values increased during the fi rst days of storage, but with different values; longifolia and crispa showed a maxi-mum activity on day 4, while capi-tata showed a maximum on day 6 with a value 10 times higher than that on day 0. Different values of PPO activity were observed among the varieties already on day 0 of storage. In particular, crispa showed the highest activity

(0.047 U/g) followed by acephala, capitata and longifolia. The higher PPO activity value on day 0 can be explained by the increased availa-bility of phenolic substrates due to processing and cellular disruption. It can also be related to a defense mechanism of the plant against the stress induced by processing. The initial PME activity was dif-ferent among the varieties, with capitata showing the highest val-ue (4.74 U/g), followed by crispa, longifolia and acephala. By calculat-ing the ratio between phenolics and PPO activity, it was possible to obtain some information about the enzymatic browning of fresh-cut lettuce. In longifolia the ratio was positive, indicating that PPO did not act effectively on the phe-nolics so browning did not occur. On the other hand, in capitata the ratio was more favourable to PPO, indicating a high activity towards phenolics with the formation of quinones, precursors of the brown legumes. In acephala, the pheno-lics/PPO ratio was similar to that of capitata, but the a* variation during storage was slightly lower. This was probably due to low PAL activity and consequently reduced phenolic formation.In an earlier work (Chisari et al., 2007), oxidase activities and anti-oxidant capacity of minimally processed baby romaine lettuce (Lactuca sativa L. cv. Duende) cultivated under different salin-ity conditions were investigated. The two oxidases which were the object of the study were polyphe-nol oxidase and peroxidase (POD; EC 1.11.1.7). POD oxidises the hydrogen donors of peroxides and also accepts polyphenols as donors (Thongsook et al.,, 2007; Lopez-Serrano and Ros-Barcelò, 1995). POD is often associated with the


VEGETABLES


appearance of undesiderable aro-mas but its role in browning is limited by the low level of H

2O

2

within plant cells (Richard-Forget and Gauillard, 1997). Further-more, physico-chemical analyses were performed to determine the total phenolic content, colour pa-rameters and antioxidant capac-ity (assayed with ORAC method), during 10 days of storage at 4°C of minimally processed baby ro-maine lettuce cultivated under 3 different salinity conditions (2.8, 3.8, 4.8 dS/m), in order to deter-mine the most suitable condition for further processing. Wounding of tissues during minimal process-ing activated both enzymatic activities which became, much more evident after 7 days of stor-age. The increase in PPO activity seemed to be correlated with the low salt availability, whereas no marked increase was observed at higher salt concentrations. The increase of polyphenol oxidase activity ranged from 2.3 to 21.0% at day 3, reaching 59.8% at day 7 in samples cultivated under low salinity conditions (2.8 dS/m). Peroxidase activity also increase, with a drastic increase up to day 7 (about 4 times higher than the initial value). Furthermore, POD extracts from samples cul-tivated under low salinity condi-tions showed the highest activity (0.431 U/g fw at day 7) in com-parison with the other two salin-ity conditions (0.361 and 0.404 U/g fw at day 7 for medium and high salinity conditions, respec-tively). The highest oxidase ac-tivity in extracts was recorded in samples cultivated under low salinity conditions. This result can be explained by the high availability of free water for the enzymatic reactions. A general

decrease in the phenolic content was noticed in all the samples, reaching minimum values at day 7, in correspondence with the maximum PPO and POD activity values. A very similar decreasing trend was observed relative to the antioxidant capacity of the methanolic extracts of lettuce; the highest variation was found after 7 days of storage at 4°C in samples cultivated under low salinity conditions (-57% of the initial value); a general decrease in ORAC units was observed in all the samples. The oxidation of phenolic compounds inevitably led to browning of the samples; this was measured by the varia-tions in the L*a*b* parameters. Colour degradation was linear up to day 10 in samples cultivated under low salinity, while there was no signifi cant difference between day 7 and 10 in samples raised under with medium and high sa-linity conditions. Increasing levels of salinity (up to 4.8 dS/m) ef-fectively reduced PPO and POD activities, colour changes and phenolic degradation, thus, pre-serving the antioxidant capacity of the product, immediately after cutting and throughout 7 days of storage.

EscaroleEscarole (Cichorium endivia var. latifolium) is one of the most highly regarded salads because of its colour, slightly bitter fl avour and for its toning, purifying and diuretic properties in low-calorie diets. Furthermore, fresh-cut esca-role has a long shelf-life because it resists browning. While not entirely understood, it may be due to low PPO activity, which is responsible for enzymatic browning (Castaner et al., 1999)

and/or the low level of polyphe-nol substrate in the plant tissue. Ingallinera and Spagna (2007) studied shelf-life and enzymatic oxidation in six fresh-cut escarole cultivars (Salanca, Laurv, Davos, Perlita, Lorca, Elsa). Samples were packed in both air atmosphere and nitrogen-or-argon saturated atmospheres with triple layer fi lm. The phenol content, PPO activity and colour change were measured during storage for 14 days at 4°C. Colour variation during storage was significant. The lightness, L*, and red to green, a*, values showed a similar increase during storage in all the samples. There were no significant differences between the samples stored in air atmosphere and those stored in nitrogen-or-argon saturated atmosphere. The PPO values initially increased and reached a maximum after 2 days of stor-age. This result suggests that tis-sue wounding caused an increase in PPO activity due to a shift in the activation process from latent to fully active (Castaner et al., 1999). The subsequent decrease could have been due to the re-duced availability of polyphenol substrate rather than to an ef-fective reduction in enzyme. In fact, Cantos et al. (2001) reported that PPO was active only in the initial phase and was not further synthesised. It may be deduced that escarole is well-suited as a fresh-cut salad vegetable with a long shelf-life due to its low PPO activity and browning resistance. Argon-and nitrogen-modifi ed at-mospheres can further improve shelf-life over a 14-day period due to reduced PPO biosynthesis and the absence of oxygen which pre-vents the enzyme from oxidizing which then leads to browning.


VEGETABLES


Chinese cabbageThe suitability of four cultivars of Chinese cabbage (Brassica campestris L. ssp. Pekinensis Lour) (“Bilko”, “Kasumi”, “Manoko” and “Nikko”) to be processed into a ready-to-eat product was evalu-ated by Scuderi et al. (2007). Im-mediately after harvesting, cab-bage samples were cut, washed with chlorinated water, packaged under ordinary atmospheric con-ditions and stored at 4°C for 8 days. The results indicate that Chinese cabbage is of interest as a ready-to-use product. In fact, there were few changes in the ti-tratable acidity, soluble solids and weight loss values for Manoko; the CO

2 and O

2 percentage changes

were the least in Bilko. The total PPO levels differed in the various cultivars during storage in the fol-lowing order: Manoko < Kasumi < Bilko < Nikko. Generally, the green leaf tissue had a higher activity than the vascular ones, except for cv. Nikko. Variations in polyphenol were also found in the polyphenol content in the tissue; generally, the green leaf tis-sue had a higher content than the vascular ones. A good correlation was found between the PPO ac-tivity and browning, in agreement with other authors (Severini et al., 2003). These results indicate that Manoko is suitable for use as a ready-to-use product.In an other study Catalano et al. (2007) investigated the effect of harvest age and processing on the biochemical degradation of ready-to-eat Chinese cabbage during chilled storage. Chinese cabbage cultivar ‘Manoko’, har-vested at 60 days, was taken from storage processed under the same conditions and packed under air and modified-active-packaging

(MAP) with three mixtures of O2

and CO2 at different and increas-

ing concentrations and with an anti-fog film for condensation control (O

2 permeability: 35 cc/

m2/24 h, CO2 permeability: 135.8

cc/m2/24 h, H2O permeability: 15

g/m2/24 h at 25°C). The gas mix-tures used in MAP were those generally recommended in the literature for fresh-cut vegetables (Cantwell, 1995), Mixture 1: 5% O

2, 5% CO

2; Mixture 2: 10% O

2,

5% CO2; and Mixture 3: 10% O

2,

20% CO2. Chinese

cabbage sam-

ples were taken for analysis at 0, 4 and 12 days. Samples harvested at different ripening stages showed appreciable differences in all the parameters tested on the day of the production and during chilled storage. The samples wrapped in modifi ed atmosphere only showed differences in PPO activity and browning during cold storage. The initial PPO activity, brown-ing and total polyphenol content increased during ripening. Early harvested cabbage (40 days from sowing) maintained a good qual-ity longer than those that were harvested later. This was due to a smaller PPO increase and less browning during the chilled stor-age, even though the initial phe-nolic content was lower. Five per-cent O

2 and 5% CO

2 was the most

suitable packaging solution for preserving quality during chilled storage. The effect of reducing O

2

was more effective than increasing CO

2 in order to reduce browning

during cold storage, although it is was very diffi cult to understand the exact effect that of MAP has on PPO activity and browning.

FennelAmong minimally processed veg-etables, fennel (Foeniculum vulgare

Mill.) is not widely used due to the rapidity with which enzy-matic browning occurs (Artes et al., 2002). The edible part is the bulb-like structure formed by the infl ated leaf base, and the green stalks. In an attempt to extend the shelf-life of fresh-cut fennel, Spagna et al. (2005b) studied the effects of treating fennel with stabilising solutions and using different packaging conditions. PPO activity, colour changes and the levels of the main mi-crobial groups were monitored during storage at 4°C in order to evaluate the effects of different stabilising treatments and pack-aging on the shelf-life of fennel. Washed and cut fennel samples were treated with two stabilising solutions (ethanol and SO

2) just

before packaging; this was carried out in ordinary and modified-atmosphere conditions using an impermeable PET (polyethylene terephthalate) fi lm. The results obtained from the storage tests showed that pre-treatments with SO

2 extended the shelf-life of

minimally processed fennel. In comparing untreated samples with those treated with ethanol, those treated with SO

2 showed a

lower PPO activity during stor-age, less variation in L*a*b* varia-tions and better hygienic-sanitary conditions. Modifi ed atmosphere packaging showed positive results in terms of reducing microbial growth, while a clear correlation was not found between the tested packaging and enzymatic brown-ing of the samples. Initial activ-ity (day 0) ranged from 0.14 and 0.16 U/g fwt. Wounding of tissue caused an increase in PPO activity due to the activation process from latent to fully active PPO (Can-tos et al., 2001). The increase was


VEGETABLES


slight with a maximum reached at 7 days of storage for all the samples tested except for those treated with ethanol, whose PPO activity increased up to day 10. Samples without stabilising treat-ments, with both ordinary and modifi ed atmosphere packaging, showed the highest PPO activity values (0.21 and 0.20 U/g fw, re-spectively).

CONCLUSIONS

Based on published literature regarding several types of veg-etables, it is not possible to fi nd a single explanation for the in-teractions between enzymatic activities and browning and sof-tening phenomena. In fact, the deterioration and senescence processes in vegetables during the post-harvest period are extreme-ly complex from a physiological point of view and involve several metabolic pathways. The “scien-tifi c reductionism” that leads to a simplifi cation of biological sys-tems to just a few variables, is not suitable when trying to explain specific situations of fresh-cut vegetables. In fact, the limiting factors in biochemical reactions that lead to degradation may dif-fer according to the different bo-tanical types and plant tissues. However, some general comments can be made on enzymatic brown-ing, which essentially depends on PPO activity, even if other variables, such as PAL and PME activities, water content with the consequent solute concentration, play an important role. So, it is diffi cult to establish which pa-rameter is most relevant in a par-ticular vegetable type. However,

the phenolics/PPO ratio and the presence of PME describe in part the degradation pattern of leafy vegetables during their shelf-life continuum.

From “Italian Journal of Food Science”

nr. 1/2009

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PACKAGING

16 - Italian Food & Beverage Technology - LVIX (2010) march

PACKAGINGM. UCHEREK

Cracow University of Economics - Faculty of Commodity Science - Packaging Department 27 Rakowicka St. - 31-510 Cracow - Poland

e-mail: [email protected]

THE PROPOSAL OF SENSORY QUALITY

DETERMINATION OF FOOD IN MODIFIED

ATMOSPHERE PACKAGING USING

THE ESTIMATE METHOD

Key words: modifi ed atmosphere packaging (MAP),

sensory estimation, quality of peanuts

ABSTRACT

The aim of this study was to suggest estimate method for evaluating sensory quality of food product based on a multiple regression

model under the infl uence of the product quality parameters as well as

packaging system parameters. This estimate method was verifi ed with

the expert-estimate method. The object of this estimation was peanuts

packaged in MAP in bags using metallized fi lm: PET/EVOH-LDPE.Sensorial quality is a critical quality

parameter, which disqualifi ed the quality of food. For that reason, on

the basis of the calculated models of changes of specifi c quality

parameters, the dependence of the index of total sensorial quality

(ITSQ) from the remaining analyzed quality parameters of the products,

i.e.: acid value (AV), the peroxide value (PV) and water content (X) as well as the quality parameter of packaging system, i.e.: the oxygen content in packaging (O

2) as well as the vapour permeability (Pv)

and the oxygen permeability (Po) through packaging material. The

suggested estimate method for evaluating product sensory quality

based on a multiple regression model may – due to its precision and accuracy – constitutes an alternative/

complement to the expert-estimate method.

INTRODUCTION

The quality of food can be defi ned as the sum of those properties of a food article which determine its fi tness for the satisfaction of the needs of a contemporary con-sumer. Those needs can be met if the product fulfi ls the require-ments of the law in force, has the nutritious value desired by the consumer, is compliant with the health requirements, has the expected technological value and the desired sensory properties throughout the period of durabil-ity (Coles et al., 2005).On the basis of the fi ndings of research presented in trade pub-lications, (Cardelli and Labuza, 2003; Lisin ska-Kus n ierz, 2008; Piergiovanni and Limbo, 2004; Porretta, 2004), we can state that the most important properties of food for the consumer at the time of consumption include: exter-nal appearance, taste and aroma,

which determine the sensory quality of a food product. The key factors affecting the sensory qual-ity of the products include: level of original quality of the product, kind of packaging, and the condi-tions of storage.Sensorial quality is a critical quality parameter which disqual-ifi ed the quality of food products. Modifi ed atmosphere packaging (MAP) is one of the packaging systems which extend the shelf-life of the products. On the basis of the research of the durability of MAP packaged products e.g. by Franzetti et al. (2001) (fi sh products), Jacxsens et al. (2002) (fruits), and El-Kayati and Fadel (2000) (peanuts), our work was based on the assumption that the durability of the packaged product was to be determined on the basis of an evaluation of the sensory quality.On the basis of a review of the related publications, we can state

016_021_Ucherek.indd 16016_021_Ucherek.indd 16 22/02/10 16:1722/02/10 16:17

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that the modified atmosphere packaging system is based on the following elements (Jones, 1989; Ucherek, 2007; Lee et al., 2008):– determination of the gas mix

adapted to the product, to be used inside the packaging,

– use of materials with high bar-rier properties with respect to gases and water evaporation, guaranteeing the air-tightness of the packaging and a proper mechanical resistance,

– maintenance of proper param-eters of the environment.

The principle of MAP consists in the specifi c properties of individu-al gases used for the mix, selected depending on the characteristics of the packaged product so as to ensure the best and the longest protection possible. While select-ing the composition of the gas mix according to the kind of product, the professionals can make refer-ence to a large base of experience. However, that composition shows more or less marked variations with regard to the same prod-ucts. These can be the result of differences in the characteristics of the products themselves, in the required periods of durability, and in the microclimatic conditions of storage (Lisin ska-Kus n ierz and Ucherek, 2003).Thus the analysis focused on the dependency of the variations of the sensory quality from the vari-ations of the other quality param-eters of the products, the com-position of the mixture of gases in the packaging, and the prop-erties of the packaging material. The purpose of the research was to develop a method of estimate evaluation of the sensory qual-ity of MAP products (Ucherek, 2004; Soliva-Fortuny and Ricart-Coll, 2007).

The above research undertaking was the result of the willingness to identify an objective method where the tests performed by a team of experts, requiring the suitable preparations, could be replaced by laboratory tests. The need to implement such solutions constituted the topic of several publications, among others Yam (2004); Porretta (2000); Maz-za and Jayas (2001); Irwin and Hedges (2004) as well as Pad-dmaja et al. (2001).

MATERIAL AND METHODS

Commercial roasted and salted peanuts, produced by known on Polish market company MAP packed with peanut oil, are used as examples in this discussion. These products were packaged in bags (100 g). For packaging ma-terials, metallized laminate with interlayer print thick (PET

met/

EVOH-LDPE ) was used (thick-ness: 0,90 m-4; basis weight: 83,90 g/m2; the tensile load in length: 32N; the tensile load in breadth: 35N; tensile strength in length: 26,5 MPa; tensile strength in breadth: 30 MPa; elongation in length: 50%; elon-gation in breadth: 46%). Pea-nuts were packaged in a mixture of gases obtained as a result of the product being washed in ni-trogen directly in the process of packaging, in the v.f.f.s. system (vertical form-fill-seal) (Com-pany Normalization Document, 2005).Products regarding to possibili-ties of technology process in different kinds of gas mixtures were packaged experimentally,

as following: 0-1% O2 and ad-

equate 100-99% N2, 1-3% O

2

and adequate 99-97% N2, 3-6%

O2 and adequate 97-94% N

2. Gas

mixture in packaging of prod-ucts which are on the market are 1-3% O

2.

The program of researches of packaged peanuts takes analy-sis of the quality parameters of the product, the composi-tion of the mixture of gases in the packaging, and the proper-ties of the packaging material. These parameters were analyzed during storage in microclimate conditions according to the nor-malization document using the air conditioning chamber type KPW-1/4: T=18°±1°C, RH= 75±2% (research cycle: 4 weeks, time of storage: 52 weeks) (Lisin s ka-Kus nierz, 2005).The sensory tests were per-formed in a special sensory labo-ratory with separate testing and product preparation areas. Prod-ucts were assessed by a trained panel consisting of 6 persons (PN-ISO 8586, 1996; PN-ISO 4121, 1998). The scoring meth-od applied to sensory estimation of peanuts was a 5-point scale test with gradation of validity (5-very good quality, 4-good quality, 3-suffi cient quality, 2-tolerance quality, 1-poor quality). The evaluation cards with coeffi cients of importance for quality factors were created by experts. Finally, an index of total sensorial quality (ITSQ) was determined.The experiment material was collected directly at the produc-tion and was compliant with the quality requirements described in Company Normalization Document (Company Normali-zation Document, 2005). All the packaging units destined for


PACKAGING


the tests had been controlled for their tightness using the Package Test System by Skye (Lisin ska-Kus nierz, 2005). The program of researches of peanuts in MAP is presented on Fig. 1.

RESULTS AND DISCUSSIONS

In order to develop a method of estimate evaluation of the sen-sory quality of MAP packaged products, the Author analysed the correlation between the variations of the product ITSQ, which is a critical parameter in the research of the durability, from the other specifi ed quality parameters of the product, content of oxygen in the packaging, and from the packaging material.A multiple regression analysis method was used, on the basis of Multiple Regression package of the Statistica 8,0 software. Its purpose was to identify those among the measured quality pa-rameters which in a meaningful

way affect the ITSQ level, and to formulate a suitable equation of multiple regression (Zelia s et al., 2004).The analysis was performed sepa-rately for various combinations of the initial composition of gas mixture in the packaging. The dependent variable was ITSQ, and the independent variables – according to the analysed area of research – were the parameters characterising the quality of the product, composition of the gas mixture in the packaging and the properties of the packaging material.Taking into account the recom-mendations pertaining to the scope of the conducted research provided in the factory stand-ards, as well as the considerations presented by Trystam (2005), Labuza (2003), and Man (2002), the Author proposed 3 areas of research, to wit: basic, partial and full. The scope of the above research was presented on Fig. 2.The Table 1 contains a compari-son of the proposed multiple re-

gression models depending from the initial composition of the gas mixture in the packaging and from the selected area of research. The above table also presents the values of the coeffi cient of deter-mination R2, the values of the standard error of evaluation, and the values of the Durbin-Watson statistics.The developed regression mod-els contain those independent variables, in the case of which it was stated that they did ex-ist – as a result of t-Student test verifi cation – assumptions for the rejection of the null hypothesis. That constituted the basis for the statement that the variations thereof have a material infl uence on the variations of ITSQ. The values of the Durbin-Watson test fi t in the environment of 2, which is a proof of non-occurrence of the phenomenon of autocorre-lation of random component re-siduals. Among the results shown in table 1, the Authors obtained very high values of R2 (above 96%) (Zelias et al., 2004).Analysing the multiple regression equations obtained, we can state that PV is the parameter infl u-encing the sensory quality of the packaged products, regardless of Fig. 1 - The program of researches of peanuts in modifi ed atmosphere packaging (MAP).

Fig. 2 - The scope of the researches of peanuts in modifi ed atmosphere packaging (MAP).


PACKAGING


the initial composition of the gas mixture in the packaging and of the selected area of research. The obtained correlations fi nd their corroboration in the research of peanuts conducted by El-Kayati and Fadel (2000), Man (2002), Lee et al. (2005) and others. In those tests, only PV was con-sidered as the physico-chemical parameter determining the qual-ity of the packaged product and the freshness of the fat contained there in.However, insofar as the charac-teristics of the functional proper-ties of the packaging material are concerned with respect to the full area of research, only the vapour permeability (P

v) proved to be a

parameter materially affecting the level of the sensory quality of the packaged product.The above analysis allows us to state that the scope of ITSQ vari-ations includes the variations of the quality of fat contained in the packaged product (the perox-ide value-PV in particular), of the

composition of the gas mixture in the packaging, i.e. the “environ-ment” of the product (expressed by the oxygen content in packag-ing-O

2), and the functional prop-

erties of the packaging material, among which the vapour permea-bility (P

v) has a material infl uence

on the level of the sensory quality.In order to verify the usefulness of the proposed estimate method of determining the ITSQ of the packaged product, a comparative research was conducted. Its pur-pose was to determine whether the results of the ITSQ estima-tions made using a suitable equa-tion of multiple regression are comparable with the method of ITSQ being determined by a team of experts. Author checked whether the accuracy and preci-sion of the estimations were at least the same as the accuracy and precision of the expert evaluation method.An experiment was performed to evaluate peanuts in each of the versions of modifi ed atmosphere

(60 samples). The products were stored in the conditions as per the standards for period rang-ing from 4 to 10 months, and the samples were taken from the products then sold on the market. After the completion of microbio-logical analyses which confi rmed the absence of Salmonella and Es-cherichia coli, the following quality parameters of the product were determined: ITSQ, PV, AV, X. The results of the PV and PV evalua-tion constituted the basis for the estimation of ITSQ by means of a suitable equation of multiple regression for the basic area of research (Table 1). The data ob-tained as a result of the compara-tive evaluation of ITSQ estimated using a multiple regression equa-tion and those calculated on the basis of the expert assessment are shown in Table 2.Then, the accuracy and preci-sion of the two methods were tested. The Author assumed that the measure of the accuracy of a method jest is the value of the ar-

Table 1The proposed multiple regression models depending from the initial composition of the gas mixture in the packaging and from the selected area of research*.

The initial The areas The verifi cation tools of multiple composition regression models

composition of Coeffi cient of The values of d Durbin- Serialof the gas research The multiple regression models determination the standard Watsona correlationmixture in R2 [%] error of of the restthe packaging evaluation

0-1% O2 Basic ITSQ=5.3709-0.5778PV-0.63321AV 97.50 0.1332 1.0885 0.4390

Partial ITSQ=5.5261-0.9819PV-0.0534O2 97.66 0.1274 1.4113 0.2646

Full ITSQ=7.5781-1.1540PV-0.3506X-0.0850O2-0.0893P

PW 97.81 0.0823 2.3173 -0.2154

1.1-3% O2 Basic ITSQ=5.6313-0.3751PV-0.6240AV 98.80 0.0971 1.4662 0.2612

Partial ITSQ=5.7050-0.5404PV-0.4769AV-0.0544O2 98.98 0.0907 1.6375 0.1770

Full ITSQ=10.025-0.1742PV-0.7696X-0.0051O2-0.1184P

PW 99.42 0.0675 2.2113 -0.1116

3.1-6% O2 Basic ITSQ=5.4660-0.5461PV-0.4478AV 97.82 0.1752 1.0346 0.4825

Partial ITSQ=5.4869-0.5788PV-0.4207AV-0.01390O2 97.02 0.1803 1.1950 0.3840

Full ITSQ=6.4034-0.3659PV-0.0739O2-0.0279P

v 98.41 0.1319 1.3423 0.3149

The * symbol means that the multiple regression models were extracted according to results of verifi cation the accuracy of evaluation.The index of total sensorial quality (ITSQ), the acid value (AV), the peroxide value (PV), the water content (X), the oxygen content in packaging (O

2), the vapour

permeability (Pv).


PACKAGING


ithmetical mean, and the measure of its precision, the value of the standard deviation. The accu-racy of two methods was there-fore compared by means of a test checking whether two trials (for every combination of the modi-fi ed atmosphere), for which the values of the arithmetic mean

1x and 2x were calculated, origi-nated from two populations with the same expected value (i.e. µ

1

= µ2). The null hypothesis H

o: µ

1

= µ2 was tested using t-Student

test for dependent trials. The null hypothesis was rejected if the calculated value of the “t” characteristic was material, with the assumed level of materiality α=0.05.Next, the precision of the two methods was compared by pro-posing a null hypothesis about the equality of the variance in general populations. That hy-pothesis was verifi ed with the F-Snedecor test, and rejected in the cases when the calculated value of the test was material with the level α =0.05. The cal-culated values of the two tests are shown in table 2. It can be inferred from them that only in the case of products pack-

aged in bags (3,1-6% O2) the

hypothesis about the equality of the expected values is to be rejected, which means that the accuracy of the two methods of ITSQ determination varies. In the estimation method the ITSQ values are on average 0.15 pts higher compared to the results obtained using the expert evalu-ation method. In the case of the other combinations of the pack-aged product the accuracy of two methods is identical.With respect to the products packaged in bags (0-1 and 1,1-3% O

2) there were no grounds

to reject the hypothesis about the equality of the variance. We can therefore state that the preci-sion of two methods is the same. However, in the case of the prod-uct packaged in bags (3,1-6% O

2), the null hypothesis was to

be rejected. That means that the precision of the two methods var-ies. Considering that the values of the measures of result dispersion (standard deviation and variance) obtained using the expert method are higher than the values of the same measures for the estimation method, we can recognise that the precision of the estimation

method is higher than the preci-sion of the expert method (Zelias et al., 2004).

CONCLUSIONS

On the basis of those considera-tions, we can state that a critical parameter ITSQ fully refl ects all the essential quality variations of the MAP packaged products, which decide about the loss of their durability. The establish-ment of the above described cor-relation is one of great cognitive importance. It may be used e.g. in comparative research needed to decide about the selection of the initial composition of the gas mixture in the packaging (partial area research) or of the packaging material (full area research). It is also closely related to the effi cien-cy of the packaging machines and to the cost of packaging.Moreover, the proposed method of estimating the sensory quality of MAP packaged peanuts on the basis of the specifi ed models of multiple regression, taking into account the kind of packaging and the initial composition of gas mixture in the packaging, is suffi -ciently accurate and precise. That method can be used as an alterna-tive/complement of the method of direct determination by a team of specialized trained experts. It is to be noted that the direct method is particularly burdensome in the production environment.The above considerations also prove that the development of an universal and accurate regression model covering the MAP pack-aged peanuts, using various kinds of packaging and different initial compositions of the gas mixture inside the packaging, is impossi-

Table 2The results of the comparative evaluation of ITSQ estimated using a multiple regression equation and those calculated on the basis of the expert assessment.

The initial ITSQ [point] The Thecomposition Calculated on the Using a multiple accuracy precisionof the gas basis of the expert regression of ofmixture in assessment equation methods methodsthe packaging X s

x X s

x t F

0-1% O2 3.52 0.332 3.56 0.399 1.304 1.445

1.1-3% O2 3.58 0.279 3.59 0.302 0.436 1.172

3.1-6% O2 3.56 0.342 3.71 0.240 3.240* 2.031*

The * symbol means signifi cance value of the test, with the level of signifi cance α=0.05.


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ble because of the fact that the above described factors have too much impact on the evolution of the variations of quality param-eters of the packaged products.

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Journal of Food Science and Technology,

42: 208-213.

Trystam G. (2005). Food processes research:

status and trends. Italian Food Technol-

ogy, 4: 46-48.

Ucherek M. (2004). An integrated approach

to factors affecting the shelf life of prod-

uct in modifi ed atmosphere packaging

(MAP). Food Review International

20(3): 297-307.

Ucherek M. (2007). Shelf life of foods in

modifi ed atmosphere packaging. Cra-

cow: Publishers of Cracow University of

Economics.

Yam K.K. (2004). An overview of shelf life

models for packaged foods. Italian Jour-

nal of Food Science, Special Issue: 3-4.

Zelias A., Pawełek B. and Wanat S. (2004).

Economic forecasting. Warsaw: Polish

Scientifi c Publishers (PWN).



RESEARCH

TRACING THE BOTANICAL ORIGIN OF OLIVE OIL

In recent years there has been an increase in demand for high quality olive with specif-ic characteristics or originat-ing from particular locations. Recognition of these quali-ty characteristics are formal-ised in the European Com-mission’s Regulation EC No. 510/2006 which offers pro-tected designations of ori-gin (PDOs) or protected ge-ographical indications (PGIs) for a very wide range of spe-ciality products including many types of olive oil. Reg-istered, published and ap-plied-for designations all ap-pear in the DOOR database. In an article of Journal of Agri-cultural and Food Chemistry a group of Authors from the Fac-

ulty of Chemistry, University of Alcala, Spain, have reviewed 77 traceability studies aimed at finding out the botanical or-igin of olive oil.The Authors explain that dif-ferentiating the olive varie-ties, which have been used to make a certain olive oil can be complex. The olive variety may have been selected for its adaptation to climate and soil conditions. In addition some cultivars are characteristic of a given zone, yet others can be found in several Countries, and named differently accord-ing geographical origin. Tra-ditionally, olive cultivars have been differentiated by numer-ous morphological and po-mological traits, but these can

be somewhat subjective and influenced by the plant’s de-velopmental age and its envi-ronment. Recent investigations have focussed on one or more compounds present in the oil with the capacity to act as markers of the oil’s origin.Montealegre et al. present the results of their review in tabu-lar format under the headings of compositional and genet-ic markers. The compositional markers discussed include fat-ty acids, triglycerides, sterols, phenolic compounds, volatile compounds, pigments, hydro-carbons and tocopherols. The genetic markers are amplifia-ble DNA fragments. The Au-thors say that the most useful of these are random amplified polymorphic DNA (RAPD), se-quence characterised ampli-fied region (SCAR), amplified fragment length polymorphism (AFLP), inter simple sequence repeat (ISSR) and microsatel-lites or simple sequence re-peats (SSR). These genetic markers can be used to distin-guish olive tree cultivars by ex-tracting DNA from the leaves, usually with the addition of clustering or discriminant anal-yses. Olive varieties can also be distinguished by directly extracting DNA from the oil, although this method suffers

from the disadvantage that the DNA may be highly degrad-ed. In some cases, research-ers have examined both the DNA extracted from the olive leaves and the oils to try to es-tablish the oil’s origin.Montealegre et al. appear to conclude that none of the existing methods provide the regulatory agencies with a foolproof way of confirming the authenticity of PDO and PGI labels for particular types of olive oil. In relation to com-positional markers they say that more than one marker is needed to give good discrim-inatory power, and although DNA methods can give bet-ter discrimination they say it is often difficult to extract enough high quality DNA to give an unequivocal result. They believe that it will be necessary to find new trace-ability makers less influenced by environmental conditions, fruit ripening and extraction technology. They indicate that other complex biomac-romolecular components present in olive oil may have the potential to provide novel traceability markers of botan-ical origin, but these are not described or discussed in the present article.

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Italian Food & Beverage Technology - LVIX (2010) march - 23

GELATIN AND SOY PROTEIN MAY REDUCE BITTERNESS OF CASEIN HYDROLYSATES

Protein hydrolysate could be used as bioactive compounds that may have physiological benefits or reduce the risk of dis-eases. However the bitterness of these compounds may limit their use in foods. A study pub-lished in the journal Food Hy-drocolloids has looked for ways to reduce or to mask casein hy-drolysate bitterness using spray drying and carriers of gelatine and soy protein isolate (SPI).Microencapsulation is used in products to control the release of flavour, reduce volatility, hy-groscopicity (ability to absorb water) and reactivity and, un-der adverse environmental con-ditions, increase the stability of these products. Due to its low processing cost, spray drying is often chosen as a method of encapsulation. The Authors of this study, Favaro-Trindrade et al., state that a number of stud-ies have tested encapsulated peptides in pharmaceutical for-mulations but only a few have used the application for food in-gredients. Previous studies have found that gelatine is a good choice for microencapsulation by spray drying because of its water solubility, edibility and bi-odegradability and its emulsify-ing and film-forming properties.The scientists used two carri-ers, soy protein isolate and bo-vine gelatine type B. The active compound used was hyprosol

which is a bitter tasting hydro-lyzed casein containing pep-tides. The researchers prepared six formulations, 3 containing 20% hydrolysate and 80% of a mixture of gelatine and SPI and another 3 containing 30% hy-drolysate and 70% gelatine-SPI mixture. Spray drying was then performed in triplicate on the formulations. Favaro-Trindrade et al. then evaluated the sam-ples for moisture content, dis-solution in soybean oil and dis-tilled water, as well as measur-ing hygroscopicity, water activi-ty, particle size distribution mor-phology and moisture sorption isotherm. Sensory evaluation was carried out by 13 trained panellists on powder forms of mechanical mixtures contain-ing pure casein hydrolysate, SPI and gelatine, and the spray dried formulations.Results indicated that the water activity values of the free hydro-lysate and the formulations were similar and within the recom-mended range of microbiologi-cal stability. The formulations had higher water content than the free hydrolysate. The free hy-drolysate took three times longer to dissolve in oil than in water, whereas the formulations were twice as fast in oil as in water. It is suggested that this is because exposure of hydrophobic sites, which are capable of promot-ing protein-oil interactions, fa-

cilitates dissolution in this sol-vent/medium. As the product is water and oil compatible this would allow it to be suita-ble in numerous applications. All formulations had lower hy-groscopicity values than the free casein hydrolysates. The formu-la with the lowest amount of added hydrolysate had the low-est hygroscopicity. All the formu-lations led to microspheres with similar morphologies ranging in size from 10.26 to 17.72 mi-crometres. The sensory panel

found significant difference in taste between the mechanically blended and spray dried sam-ples with the spray dried being significantly less bitter.Favaro-Trindade et al. conclude by indicating that the results of this study show that spray dry-ing with mixtures of gelatine and SPI as carriers is efficient in controlling or masking the bit-ter taste of casein hydrolysate. It also reduces water absorption and improves stability.

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DARK CHOCOLATE AND OXIDATIVE STRESS RESISTANCE

Dark chocolate has been at-tributed with a number of health benefits and these have been linked to the antioxidant properties of cocoa and choc-olate flavonoids. A study by researchers from the University of Milan and published in the British Journal of Nutrition has investigated the effect of dark chocolate compared to white chocolate on plasma epicate-chin (a type of flavonoid) lev-els, DNA resistance to oxida-tive stress and total antioxidant activity in healthy individuals.Antioxidants help prevent ox-idative DNA damage which may play a part in the devel-opment of atherosclerosis. The beneficial effects associated with chocolate consumption depend on the amounts of anti-oxidants present, in particular flavonoids. Cocoa and choco-

late products have high flavo-noid contents and a high total antioxidant content compared to other flavonoid-contain-ing foods. Epicatechin is the main flavonoid found in choc-olate together with epicatechin-based procyanidins. The study by Spadafranca et al. evaluat-ed the effect of the regular con-sumption of 45 g of dark choc-olate (DC) on plasma epicate-chin levels, mononuclear blood cells (MNBC), DNA resistance



RESEARCH

to oxidative stress and plasma total antioxidant activity (TAA) compared to white chocolate (WC) in healthy subjects.Twenty healthy, non smokers (10 men and 10 women) with an average age of 24.2 were recruited from an Italian univer-sity. A balanced diet (SD) was consumed for 4 weeks with in-takes of antioxidants limited to only two portions of fruit and vegetables each day. After 2 weeks the volunteers were split into two groups and were pro-vided with either dark choc-olate containing 70% cocoa (DC) or white chocolate (WC). They were advised to consume 45 g of chocolate as a snack with 40 g of white bread. To avoid excess energy consump-

tion the standardised diet was slightly modified. Blood sam-ples were then collected at the beginning of the study, the end of the 4-week SD and at 2 and 22 hours after the initial con-sumption and again before and after the final chocolate serving. The samples were analysed for epicatechin using HPLC anal-ysis, the resistance of MNBC DNA against oxidative stress us-ing the Comet assay, total anti-oxidant activity and antioxidant vitamins. Statistical analysis was carried out in duplicate.Consuming 45 g dark choco-late led to an intake of 860 mg of total polyphenols, of which the epicatechin intake was 58 mg. In contrast, the WC contained only 5.1 mg total

polyphenols and epicatechin was not detectable. Spadafran-ca et al found that at all times there were no observed differ-ences in the two groups in terms of ascorbic acid, αα-tocopherol and retinol plasma levels. They found that 2 hours after the first DC consumption, plasma epi-catechin had increased to 105 ng/mL and MMBC DNA dam-age had decreased significant-ly, but this effect was not seen after 22 hours. The results were similar to those found with the last consumption of DC. The study authors suggested that this may have been related to epicatechin and its plasma ki-netics or other bioactive com-pounds found in the chocolate. The subjects who consumed the

WC had undetectable amounts of plasma epicatechin and the WC did not affect DNA resist-ance to oxidative damage at any time. Regular consumption of DC did not affect DNA resist-ance to oxidative damage and total antioxidant activity was not affected by DC or WC.In conclusion, Spadafranca et al. claim that a DC snack with-in a balanced diet can improve DNA resistance to oxidative stress in healthy subjects. How-ever the effect is short term due to flavonoid kinetics. Although regular intake of DC had no more beneficial effects than an occasional consumption, the authors believe that the results are clinically encouraging.

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Up gradingof existing plants

to ATEX



INCREASING IRON UPTAKE FROM FRUIT JUICES WITH MILK

Milk may boost iron uptake from iron-fortified fruit juices by up to four times, and ex-ceeded uptakes observed when juices were formulat-ed with casein proteins, ac-cording to findings published by Spanish researchers in the Food Chemistry.“The addition of milk to fruit beverages exerted a positive effect on iron retention, trans-port and uptake versus fruit beverages, and this effect was greater than in the case

of caseinophosphopeptides added to soluble fractions of fruit beverages,” wrote the re-searchers, led by Reyes Bar-bera from the University of Valencia. “The addition of caseinophosphopeptides to soluble fractions of fruit bev-erages improved iron trans-port”.Iron deficiency remains the leading nutrient deficiency in both developed as well as developing countries. It af-fects around one in five wom-

en in the Great Britain. Fortify-ing foods with iron also pos-es several challenges for the food industry, most notably with regards to effects on col-our, taste, and the shelf-life of the food. However, the re-searchers stressed that addi-tional studies are needed to confirm the results, especially in humans. It should also be clarified which caseinophos-phopeptides favour iron bioa-vailability, they said.“In addition, studies are re-quired on the addition of func-tional ingredients to fruit bev-erages with the purpose of fa-vouring iron bioavailability,” wrote Barbera et al. Using dif-ferent fruit juice concentrates, including grape concentrate,

orange concentrate, and ap-ricot puree, the researchers prepared fruit juices enriched



RESEARCH

with iron sulphate at a level of 3 mg of 100 mL fruit bever-age, with or without skimmed milk. A comparison was made with juices formulated with ca-

seinophosphopeptides, and measurements of iron reten-tion, transport and uptake Ca-co- 2 cells.The study showed that milk im-

proved the retention, transport and uptake of iron in the fruit juices, even more than when CPPs were added to solu-ble fractions of fruit beverag-

NANOPARTICLE MAY PROTECT OIL IN FOODS FROM OXIDATION AND SPOILAGE

Using a nanoparticle from corn, a Purdue University sci-entist has found a way to lengthen the shelf life of many food products and sustain their health benefits. Yuan Yao, as-sistant professor of Food Sci-ence at Purdue University, has successfully modified the phytoglycogen nanoparticle, a starchlike substance that makes up nearly 30% of the dry mass of some sweet corn.

The modification allows the nanoparticle to attach to oils and emulsify them while also acting as a barrier to oxida-tion, which causes food to be-come rancid. The findings are published in the Journal of Ag-ricultural and Food Chemistry.Oxidation destabilizes oil droplets in emulsified food, degrading and changing the chemical structure of the oil and causing it to go bad. This

oxidation happens in a wide range of products, shorten-ing their shelf lives. In fish oils, for example, the lipid oxida-tion degrades omega-3 fatty acids, which are essential in infant development and are thought to help with chronic in-flammatory and heart diseases in adults.Yao was able to modify the surface of phytoglycogen na-noparticle to make it behave like an emulsifier, creating phytoglycogen octenyl suc-cinate, or PG-OS. PG-OS is thicker and denser than com-monly used emulsifiers, creat-ing a better defense from ox-ygen, free radical, and met-al ions, which cause lipid oxi-

ARS SYSTEM TO DETECT POULTRY CONTAMINATION PASSES FIRST COMMERCIAL TEST

Technology developed by Ag-ricultural Research Service (ARS) scientists that automat-ically scans poultry carcass-es for contamination has been successfully tested in a com-mercial poultry plant.ARS researchers have im-

proved the hyperspectral imag-ing system so that it can detect small amounts of fecal contam-ination. ARS scientists K. Law-rence, B. Park, B. Windham, and Seung-Chul Yoon, at the agency’s Quality and Safe-ty Assessment Research Unit

dation. The findings also show that E-polylysine, a foodgrade polypeptide, can be added to the oil droplets to aid in the protection from oxidation. Polylysine is much smaller than the PG-OS nanoparticles, al-lowing it to fill in the gaps be-tween PG-OS nanoparticles.According to Yao’s study, PG-OS nanoparticles with e-poly-lysine significantly increased the amount of time it took for oxidation to ruin the oil drop-lets, in some cases doubling the shelf life of the model prod-uct. Shelf life was tested by warming the emulsifiers and checking for chemical reac-tions that signal oxidation has occurred.

es. “Iron supplementation in-creased iron retention, trans-port and uptake, the effect be-ing more notable in samples with milk,” noted the Authors.



in Athens, Ga, Usa, devel-oped the system. Hyperspec-tral imaging is a technique that combines digital imaging with spectroscopy, creating individ-ual wavelengths of light that pinpoint contaminants.To test the technology com-mercially, a prototype was in-stalled in a commercial poul-try plant to detect contaminat-ed carcasses. The system was developed through a research agreement with Stork Food Systems, a manufacturer of poultry-processing equipment in Gainesville, Usa. Carcass-

es were imaged after eviscer-ation but before washing, at a rate of 150 birds per minute. The system ran for several days without hardware or software problems and demonstrated its feasibility, according to Park.The Athens team is collaborat-ing with agricultural engineer K. Chao and biophysical sci-entist M. Kim at the ARS Envi-ronmental Microbial and Food Safety Laboratory in Beltsville, Usa. Using the same hyper-spectral imaging technology but at different wavelengths, the ARS scientists in Beltsville

developed an on-line imaging system to differentiate systemi-cally diseased poultry carcass-es from wholesome ones. This research supports the U.S. De-partment of Agriculture’s priori-ty of ensuring food safety.The ARS groups and their in-dustry partner are now merg-ing the fecal-detection and dis-eased-carcass-detection sys-tems onto a common platform that includes a line-scan hyper-spectral imaging camera, light-ing, and operating and detec-tion software. Merging the two systems will aid in commercial-

ization by creating one inter-changeable imaging system that can be installed in differ-ent locations of the processing line to solve two separate and significant processing prob-lems.Combining the two systems will allow processors to more easily integrate such a system into their operations.In addition, the researchers in Athens also developed and implemented a new image-processing method to identi-fy and remove false-positive readings.



FOOD PROCESSING

CONTINUOUS ABRASIVE PEELER

The continuous abrasive peeler mod. A 80 designed by Boe-ma removes the skin from prod-uct by means of rollers in the form of a cradle, which helps every part of the product to make contact with the rollers.Fully made of press-formed Ai-si 304 stainless steel sections and plate, the main parts are as follows: cradle formed by rollers coated with abrasive material which can be coarse, medium or fine and variable in number depending on the model; roller driven by means of 2 reduction units with an in-verter to adjust speed; inter-nal product feed worm fitted with special blades for mov-ing the product inside the cra-dle; worm drive by means of an inverter to adjust holding time; side casing with open-ing doors and top grating for

machine cleaning operations; skin and water conveyor and discharge hopper; nozzles po-sitioned above the worm for spraying on water during ling (in the case of sprinkler peel-ing); loading and unloading hoppers with, on request, a lat-eral hopper for product recircu-lation; washing system formed by piping and valves for clean-ing the machine at the end of each shift; centralized bearing lubrication system.As an option Boema offers: framework to raise the ma-chine, with walkway, access ladder and Aisi 304 stainless steel protection railing, and electrical control panel fitted to the machine; single-screw elec-tropump for extracting the skins in the case of peeling supplied with a receiving hopper with worm and level switch for op-

eration only in the presence of skins. Drum filter is positioned below the water conveyor hop-per for the separation of skin residues and the recirculation of water (in the case of prin-kler peeling). The IP55 stand-ard protection is guaranteed.Several models are available, with 4-6-8-10 or 12 toilers; the output is variable between 1 and 20 tons/hr, depending on

the product and the standard of peeling required. The water consumption is only for wash-ing in the case of dry peeling or is variable depending on the user’s discretion in the case of sprinkler peeling.(Boema - Corso Romano Scagl-iola 197 - 12052 Neive - CN - Italy - Tel. +39 0173 678711 - Fax +39 0173 67626 - e-mail: [email protected])

HIGH CAPACITY HOMOGENIZER

Only GEA Niro Soavi could design and manufacture Ari-ete NS5355. From studies by the R&D department and in collaboration with technologi-cal and business partners, an

absolutely innovative machine was born. A result wiping out the patterns of the past, elimi-nating compromises between flow rate and pressure limits.Ariete NS5355 is the only ho-

mogenizer enclosing so much power in the reduced sizes of its compact, ergonomic de-sign, conceived to optimize the space occupied. Its strong points are safety, ease of use

and reduction of maintenance costs, easy and completely safe access to the process unit, the electric box and the sys-tems on side of the machine. The inner parts are made of special material, and the trans-mission system features an original, novel design, which

Continuous abrasive peeler mod. A 80 (Boema).

028_033_Food Processing.indd 28028_033_Food Processing.indd 28 19/02/10 15:1819/02/10 15:18


Ariete NS5355 homogenizer (GEA Niro Soavi).

is exclusive and patented. The five pistons can process high quantities, up to 60,000 L/h, and very high pressures, up to 1,500 bar, with capacities comparable to a 6 or 8-piston

homogenizer thus with signifi-cant saving of energy, lubrica-tion oil and cooling water.The Ariete is characterized by a modular design which meets all requirements. It is avail-

able with different compres-sion heads: MonoBlock (low and high pressure versions) and Multiblock VHP suitable for very different production and application requirements, both designed with modelling systems CAD 3D, FEM and fluido-dynamic analyses. The MonoBlock head uses high-ef-ficiency valves NanoVALVE, an exclusive patented technology which optimizes homogeniza-tion at lower pressures com-pared with the normal valves, thus reducing the energy re-quirement and consequent environmental impact. Suit-able for various applications, not only in the food and dairy sector, but also for beverages and chemical emulsions, “high pressure” NanoVALVE is a spe-

cial version of NanoVALVE de-signed to process medium pres-sures and increase efficiency.The Multiblock VHP (Very High Pressure) compression head uses Re+VALVE, another GEA Niro Soavi innovation, a valve designed to reach very high pressures, up to 1,500 bar. Multiblock VHP is designed to work also on capacities that could never be processed be-fore at high pressure regimes. It is entirely made of special materials, wear resistant and capable of withstanding oc-casional or unexpected stress.(GEA Niro Soavi - Via Da Erba Edoari 29 - 43123 Parma - Italy - Tel. +39 0521 965411 - Fax +39 0521 242819 - e-mail: [email protected])

STERILIZING PLANT

Since 1964 Sordi manufac-tures plate sterilizing plants suitable for the production of plain or flavoured milk, cream, puddings, ice-cream mix, milk-shake, dietetic products, fruit juice, tomato juice, soya milk, isotonic drink, pharmaceutical products, etc.All the UHT Steriplak-S plants are preassembled and made with plates equipped with press-in type gaskets ensuring the highest resistance to pres-sure. The plants usually oper-ate with homogenisers in non-aseptic phase and they can be equipped with stabilising

holding anddegaser. The ac-tual high heat regeneration obtainable (over 90%) allows a very cheap conduction of the plant reducing to the mini-mum the steam consumptions required for the sterilization. The configuration of the heat exchange cycles ensures a short holding time over 90°C and an extremely reduced wall-temperature such as to definitely ensure low values of lactulose formation and denaturation of the whey-proteins.The product sterilizing safety is assured by the tested system of

controlled overpressure intro-duced by Sordi in 1974. Dif-ferent levels of automation of the UHT Steriplak-S plant are available.

UHT Steriplak-S plate sterilizing plant (Sordi).

(Sordi Impianti - Via Gorini 9 - 26836 Montanaso Lombardo - LO - Italy - Tel. +39 0371 48621 - Fax +39 0371 4862235 - e-mail: [email protected])



FOOD PROCESSING

Magic Sizer is the innovative electronic sorting machine suit-able for processing large fruits

The electronic sorting machine Magic Sizer (I.Co.El.)

(melons, peppers, aubergins, etc.) designed by I.Co.El. It allows to make the reading

of the weight by means of a load cell and measurement of the diameter and colour, while

the fruit is rotating, by means of optical apparatus.The Magic Sizer is capable of sorting according to °brix (soluble solids); fruits are trans-ported by means of rollaway rollers and winged cups. The rollers roll along with the winged cups in the first tract of the sizer to single out the product and rotate it allowing to see the whole surface, and then accompany it into the cups that transport the product to the programmed exits.(I.Co.El. - Trav. Via Diversivo Acquachiara km 1.400 - 04022 Fondi - LT - Italy - Tel. +39 0771 511416 - Fax +39 0771 511417 - e-mail: [email protected])

THERMAL TREATMENTComecal Impianti presents the Stersys aseptic sterilizer based on the principle of cross-flow heat exchange between the heating/cooling means and the product; the product flows freely inside the smaller tube, while the process fluid flows in the interspace. This system of concentric tubes allows to ob-tain excellent product uniform-ity even for products that have high viscosity such as concen-trates, creams and minced composites. It is also possible to install static mixers.The company also proposes the Turbo Extractor, a machine designed for extracting tomato juice and for processing fruit

and vegetables. The centrifugal technology adopted allows a superior juice yield compared to the conventional systems, and an exceptionally high standard of refinement. These benefits make this machine one of the most efficient systems on the world market today. Maintenance requirements are almost zero (only lubrication of supports is required) and the washing cycle is carried out with the machine running thanks to a specific distribution system. All surfaces in contact with the product are in high-polished mirror stainless steel guaranteeing optimum hygi-enic conditions and reliability.

The Stersys aseptic sterilizer (Comecal Impianti).

(Comecal Impianti - Strada An-tolini 18 - 43044 Lemignano di Collecchio - PR - Italy - Tel.

+39 0521 304313 - Fax +39 0521 334015 - e-mail: [email protected])

ELECTRONIC SORTING MACHINE



RETORTING UNIT WITH ROTATING OR SWINGING BASKETS

Galvanin is a company found-ed in 1970 and certified to manufacture and sell pressure vessels through ASME, PED, COST regulations. On the Food Division market, thanks to high qualified personnel and use of top class materials, the company soon became a leader in the manufacturing of machines and complete turn-

key projects for thermal treat-ment of food items in jars, flex-ible packaging, metal, bags, etc., and particularly has intro-duced new and important tech-nologies in sterilization up to 120°/130°C and pasteuriza-tion up to 100°/105°C fields.Recently GaIvanin presents the GSR retorts with rotating or swinging baskets. The rotation

GSR retorting unit (Galvanin).

of the baskets during the proc-ess widely increases the heat penetration in composed food-stuffs having different densities. It is also possible to reduce proc-ess time and increase the main qualities of the products under treatment. The system guaran-tees fully automatic sterilization or pasteurization cycles with total control over working pa-

rameters. Sprayers are directly heading process water toward foodstuffs so that even in swing-ing mode the retort is absolutely reliable with high accuracy of the working parameters.The thermal difference be-tween heating water and prod-ucts to be treated is minimum. Thanks to high level technol-ogy applied to the autoclave it is possible to control very accurately the heating and cooling temperature gradient up to 0.1°C. A very important innovation regarding energy



FOOD PROCESSING

STERILIZERS FOR ASEPTIC FILLING

The Pellacini line of sterilisers/coolers uses concentric pipe technology to process a wide range of products, such as creams, diced, thick, and con-centrated products. Special devices are used to optimise the heat exchange and guar-antee even processing, appro-priate speeds and capacities to obtain products whose qual-ity is confirmed by the number of installed units worldwide and full customer satisfaction.

The sterilisation plant is only one of the elements of the asep-tic filling system. Developed by Pellacini, it has the key charac-teristic of operating with posi-tive pressure to minimise the risk of product contamination by foreign bodies. Furthermore, other systems of active and passive protection, such as the presence of steam barriers in critical points, are a guarantee of aseptic processing.The plant is made up of posi-

COMPLETE LINES FOR FOOD PROCESSING

Emmepiemme has manufac-tured and installed a series of complete processing lines, with a capacity from 500 up to 6,000 kg/h, with the aim of fully enhancing the poten-

tiality of its innovative ther-mal processing technologies. These CO lines are inclusive of all sections, from product re-ception and feeding down to final packaging, either aseptic

(“bag-in-box” filling) or with hot filling of glass jars or flexible pouches, as well as the auto-matic cleaning and steriliza-tion systems and complemen-tary sections for ingredients preparation and metering.Emmepiemme lines present original characteristics, both under the aspect of the tech-nical solutions, and from the

point of view of the control and regulation systems. All machinery and equipment are manufactured according to the regulations and are provided with EC certification.(Emmepiemme - Via Burali 2 - 29100 Piacenza - Italy - Tel. +39 0523 451583 - Fax +39 0523 462448 - e-mail: [email protected])

savings is the use of an exter-nal heater exchanger for the recovery of the condense dur-ing the heating phase and for the recovery of the hot water during cooling phase.Diameters 1,400 and 1,700 mm with loading capacity from 1 to 6 baskets in manual or automatic mode are availa-ble. Every basket is equipped with a rubbing less system of the containers to avoid dam-

age to products and of a lock-ing system of the same basket. This assures perfect integrity of the containers, even the more fragile. Construction is entirely of stainless steel Aisi 304 L and insulated.(Galvanin Food Division - Via Dell’Industria 22 - 36035 Marano Vicentino - VI - Italy - Tel. +39 0445 637507 - +39 0445 637510 - e-mail: [email protected])

tive pump with filters for prod-uct circulation; volumetric piston pump feeding the steri-liser; storage tank with agita-tor; product sterilisation phase with hot water concentric pipes; holding phase; cool-ing phase; automatic control electric panel (with optional remote supervision system); heating unit for the water needed to heat the product; CIP unit for automatic wash-ing of the line; and automatic

decalcifying system for water cooling pipes. The types of products that can be proc-essed are fruit creams, juices, nectars, purées and jams, diced fruit and vegetables, tomato paste, pulp, ketchup and sauces, harissa and pep-per sauce, carrot cream, and carrot concentrate.The machine is made up of several heat exchange units, which are duly interconnected in a number varying according to the requested production ca-pacity. Each unit is made up of four concentric pipes, of which

GSR retorting unit (Galvanin).



at high pressure, designed to have rapid heat exchange, supplies superheated water at a constant temperature and fast adjustments during transi-tion phases.Different models are manufac-tured to deal with all capaci-ties ranging from 1,000 to 15,000 L/h.(Officine Mecc. Pellacini Sergio - Via Provinciale 38 - 43038 Sala Baganza - PR - It-aly - Tel. +39 0521 833528 - Fax +39 0521 833859 - e-mail: [email protected]) Novatris sterilizer (Officine Mecc. Pellacini).

the material and thickness are determined according to product capacity and quality. The parts in contact with the product are polished. Special and exclusive devices together with appropriate sizes guaran-tee speeds depending on the product type and an effective mixing for a rapid, soft and precise heat exchange with homogeneous and constant temperatures. Special flanges with steam barriers guarantee perfect seal and air-tightness to the system. A special tube-nest



DOUGH AND BREAD

DOUGH DIVIDERS

All Bertuetti’s Universal SV or SP divider versions allow the combining with other mould-ing machines, moulding tables or French mouldings.Automatic loading on trays or plants with measurements between 80x100 one at a time through the setting ma-chine with retracting belt can be added. Once the tray or plant is positioned in the spe-cial space, the automatic lift-ing device for the tray (option-al) reduces at least once the piece of dough jump and the belt, after the consent of the photocell, is withdrawn with a suitable speed to deposit the pieces of dough quickly so the machine stops. If required the setting machine can be fitted with a retracting belt in differ-ent dimensions in order to sat-isfy particular requirements. The machine is provided of a hopper-belt for the dough load, and it can be supplied in different widths according to the model (on request also increased in length). A clutch placed at the entry of the di-viding machine regulates the dough influx in the lamina-tion cylinders, also facilitat-ing the use by no specialized personnel, also improving the

Universal SV no stress divider with rounder (Bertuetti).

weights and shape constan-cy. The dough is gradually rolled thanks the Rotative sys-tem characterized by a series of specifically positioned lam-ination cylinders and a lever, started up manually, allows to regulate the thickness modify-ing the position of all the su-perior rolls up to a maximum of 30 mm. The cut happens in a perpendicular and alternate way, it can be chosen from 1 to 7 ways, and the length of the piece is determined by the weight, electronical-ly chosen giving the possibili-ty to choose, the most suitable shape required. The machine is equipped with a flour duster positioned to allow the dusting whether on the rolls or direct-ly on the knives before the cut.The SVR200 Line is a tradition-al Bertuetti concept line, where the dough is treated by the tra-ditional “no-stress” system dur-ing the lamination and dividing of dough stripes, before going under the guillotine for the most gentle cutting of dough lengths. The square dough pieces will be rounded by the new Bertu-etti concept, which will give a perfect round result, this solu-tion is flexible and it allows to round 4, 5, 6 rows. The sys-

tem has two steps of rounding to choose from. A few more ad-justments also allow to get the best result of different kinds of dough, softer or hard. The sys-tem provides an additional au-to panning unit, a pressure ta-ble, intermediate proovers (stamping system or moulders), and automatic feeders. For both the lines, the small cut wheels, easily and quickly in-terchangeable, are standard in stainless steel as the inside and external part of the ma-

chine. It is mounted on swiv-el wheels to facilitate move-ment. The belts are in wool or in synthetic material according to FDA rules. All the surfaces in contact with food can be easi-ly cleaned and disinfected, the inactive angles are joined so as to allow complete cleaning.(Bertuetti - Via Industria 22/24 - 25030 Torbole Casaglia - BS - Italy - Tel. +39 030 2150026 - Fax +39 030 2150031 - e-mail: [email protected])

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MOULDING SOLUTIONS

BREAD SUBSTITUTE PRODUCTION

With the Polin Pastry Line it is possible to process dough au-tomatically, in continuous cy-cle, reducing manual labour and increasing production. The mobile conveyor belt and the wide range of accessories, are ideal to process, cut, fill, fold and mould every kind of pastry, puff pastry, with yeast, shortbread and special dough. The structure, made entirely of

Bread substitutes with long shelf life are a market reality that bakers cannot neglect an-ymore. Traditional grissini or crackers are now transformed into new shapes, tastes and flavours and they are more and more perceived as the best nutritional alternative to

stainless steel, is supported by wheels for easy moving and feet for solid positioning while the line is in operation. Every component has been designed and made to be easy to clean and easy to use.(Polin - Viale Dell’Industria 9 - 37135 Verona - Italy - Tel. +39 045 8289111 - Fax +39 045 8289187 - e-mail: [email protected])

the old fashioned fried snacks. To fulfil this strong demand, Minipan now introduces the latest developments, such as the Scrap Free lamination sys-tem, the multipurpose forming machines with tray up system, the amazing sliced bread re-phrasing line, and all of them

Gresex 660 Line with Scrap Free gauging unit in detail (Minipan).

can be integrated with custom-izable topping devices. And to make the automation ab-solutely complete, the unique rack loader expresses the lat-est achievement in Minipan’s technology. All this reflects one only goal: to give a shape to the taste of tradition.

The flexibility of Gresex is now powered by an automat-ic sheeting line featuring the Scrap Free system. Thanks to flanged guaging rollers, the Gresex 660 Line is capable of delivering a sheet of dough to the forming machine which is accurately controlled in thick-ness and length, and consents to avoid the nasty re-cut of the sheet edges. The Scrap Free system is a great development, to reduce towards zero any kind of scrap on the raw prod-uct, to obtain a perfect shape, enhancing the production effi-ciency. With an immediate re-sult: great flexibility with low labour costs.(Minipan - Via Trebeghino 47 - 48024 Massa Lombarda - RA - Italy - Tel. +39 0545 971593 - Fax +39 0545 971595 - e-mail: [email protected])



DOUGH AND BREAD

BAKERY PRODUCTS PRODUCTION

Today, ideas on new bak-ery products can be real-ized by the new universal line developed by Trivi com-pany. Thanks to the concept of flexibility and versatility, it is possible to decide to add a new product to an existing range of products at any time. The barriers of the injections have been removed thanks to the new dosing machines for sauces and creams both sweet and salted. A speed from 1 to 10 mts/minute, cull-

ing cycles from 20 to 100 cy-cles per minute, and a maxi 1,6 ms make the line unique for customer requirements.Trivi is specialized in the auto-mation of the production proc-ess for bakery and deep-fro-zen products and proposes cells for dough resting, auto-matic proofing and cooling, tray movement in entry/exit of oven. After having taken care of the quality of the product during the make-up phase, it must also be kept unchanged

during the following phases of the production cycle: that is why Trivi has installed lots of fully automatic lines such as cr-oissants, breadsticks, pizzas, baguettes, cakes. The com-pany offers a study of the lay-out that will be adapted to re-quirements according to the available spaces, the produc-tion request and the produc-tion process.Some examples of automatic processes for the unloading and packaging of products

for ovens are: unloading and packaging for finger-biscuits; unloading, packages make-up, feeding of thermoshaped boxes for cake and maddale-nas; unloading of the tray with rows or completely and feed-ing in phase of the packaging machines for croissant; tray unloading thanks to vacuum for pizzas, bread and focac-cias; and simple unloading (helter-skelter) or double (or-derly) for particular products.(Trivi - Via A. Grandi 25 - ZI Peco - 28066 Galliate - NO - Italy - Tel. +39 0321 806564 - Fax +39 0321 861187 - e-mail: [email protected])


BAGUETTES - CIABATTA LINEA BAGUETTE EURO LINE

ITALIAN QUALITY ALL OVER THE WORLD

• Baguettes• Ciabatta• Breadsticks• Pizzas

• Industrial croissant• Handicraft croissant• Puff pastry products• Plant engineering• Toast & Rusks

28066 Galliate (NO) - Italia - Via A. Grandi, 25Zona Industriale Pecotel +39 0321 806564 - fax +39 0321 861187e-mail: [email protected] - www.trivisrl.com

CROISSANT LINE

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TRIVITURNKEY

SOLUTIONS

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CAKE AND CONFECTIONERY

INSULATED TANK FUSER FOR CHOCOLATE

CENTRIFUGAL MIXER FOR CREAMS AND SAUCES

MCM Massa draws on 50 years of experience to design and manufacture a wide range of insulated tanks, displace-ment pumps, mobile displace-ment pumps, fusers, and filters. Top European foodstuff com-panies have chosen these ma-chines because they are born out of experience and constant perfecting of technology and constructions.

The Tonelli Group designs, engineers, manufactures and sells complete plants for the bakery industry worldwide. The human and profession-al contribution of about 100 people, between personnel, collaborators and agents, has brought over 7,000 planetary mixers and 200 sponge cake lines to more than 1,000 cus-tomers all over the world.Today, the Tonelli Group wants to be a “preference partner” for both the big bakery indus-Insulated tank fuser (MCM Massa).

The precious experience ac-quired with top companies is also available for small labora-tories: melters and temperers, insulated fusers with capaci-ty of 100 kg, insulated tanks with capacity till 500 kg, and a wide range of PR series dis-placement pumps. In addition, to complete the attention of M.C.M. Massa for small lab-oratories an accurate and effi-

tries and for the artisanal bak-ers. A partner and not simply a supplier, the company mission is to develop projects starting from the active collaboration of the customer and to be with them step by step during the productive process, from the recipe’s adjustment in the lab-oratory with the technologists’ support, to the definition of the right environmental variables for the production area, from the study of the product’s tech-nical needs, to the final advice

cient technical service is avail-able.The TCXF series insulated tank fuser is designed to melt and maintain the product at a constant temperature: choc-olate, substitute, cocoa past, cocoa butter, fillings, creme, and fats. The tank is manufac-tured in thick Aisi 304 stainless steel electrically welded and is equipped with an agitator which is completely dismount-able and extractable with fix-

able scrapers, two pump mounts, a double casing for thermoregulation on sides and base; it offers the possibility of heating with vapour, electrical resistances, hot water and du-plex thermal regime. An addi-tional tank for heating coil is al-so available.(MCM Massa - Via Aosta 15 - 10044 Pianezza - TO - Italy - Tel. +39 011 9676018 - Fax +39 011 9663921 - e-mail: [email protected])

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CAKE PRODUCTION LINE

Gorreri projects and makes completely automated “turn-key” lines for the production of celebration cakes, round or rectangular shape, with or without support, with contain-ment ring made of cardboard or stainless steel.Gorreri’s lines can make all possible workings in order to obtain the finished prod-uct: manual positioning of the sponge cake disk, dosage and distribution of syrup solu-tions, dosage and distribution of creams whipped or not, cold jams or jellies, automat-

ic positioning of the sponge cake disk and pressure of it, to obtain perfect levelling, spreading of coating creams on the side and on the top, both for round and rectangu-lar cakes.Moreover, lateral decoration with all kinds of grains (grains based on dry fruit, coloured sugar, meringue, sponge cake crumbs, chocolate flakes, etc.).It is possible to decorate the top of the cake with different kinds of decoration, using whipped creams or not, chantilly creams, etc., with the possibility of hav-

MU centrifugal mixer for batter, creams and sauces (Tonelli Group).

on the real production phase at the customer’s facilities. The group presents a centrif-ugal mixer, suitable for fast mixing of batters for cakes

and sponge cakes, meringue premix to homogenize and emulsify creams and whipped creams, sauces and mayon-naise, and also fats for marga-

rine plasticization. The ingre-dients can be introduced both manually and with volumetric dosers or by using a pump, or they can be weighed with lording cell scales. The ma-chine is available in six mod-els from 50 to 600 litres ca-pacity.Pushed by this mission, Tonel-li has created a 700 m2 lab-oratory area, in which engi-neers and technologists have carried out, over the years, many trials that have brought about the creation of new mix-ers, buffer tanks, product trans-fer systems and new patent-ed scraped surface heat ex-changers. Moreover, different technologies have been stud-ied and applicated, thanks to laboratory trials, such as thermical treatments (liquid or

ing decorations with twisted or smooth cream roselets.(Gorreri - Via Cisa 172 - 42040 Sorbolo Levante di

Brescello - RE - Italy - Tel. +390522 680853 - Fax +39 0522 680687 - e-mail: [email protected])

gaseous nitrogen, freon, gly-colic water, saturated steam, etc.). Today Tonelli is special-ized in a great variety of ap-plications: mousses, jelly, jam, sauces, marshmallows, dulche de leche, cookies, cakes, sponge, whipped creams, cooked creams, fat plastici-zation and many others. The Tonelli laboratory, which has become the fulcrum of all the Tonelli universe, is available for customers to realize tests with their own recipes or with the technological support of technologists for discovering new products.(Tonelli Group - Strada Na-zionale Est 7 - 43044 Col-lecchio - PR - Italy - Tel. +39 0521 339011 - Fax +39 0521 339099 - e-mail: [email protected])

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PACKAGING EQUIPMENT

LESS PACKAGING MATERIAL FOR THE BEST PRODUCT PRESERVATION

Market leader with Fres-co System trademark, Goglio has plants in Europe, Usa, and Asia, and offers packag-ing systems made up of mul-tilayer flexible laminates, plas-tic accessories and packaging lines.Fres-co System is synonymous for integrated packaging sys-tems applied to powders, granules or pieces, products that are traditionally packed in rigid containers: tomato, vege-table preserves, both for retail and catering markets, coffee, ready meals, pet food, indus-trial products and detergents. High quality, particular print-ing effects, shapes, ergonomic handles, innovative solutions for easy opening (laser cut) and reclosing systems, safe-ty of use: these are Goglio’s main pluses, result of a verti-cally integrated and innovative production process.In particular, the G Novasteril, recently designed, represents a real turning point for the sterile packaging of foodstuffs as to-mato, fruit or diary products. The development of the new fill-ing line meets market requests and is the result of complemen-tary skills in the Group on pack-aging, machines and food.

G Novasteril packaging unit (Goglio).

A compact size distinguish-es the line with respect to tra-ditional hot filling versions, as the cooling equipment is not necessary. Versatile and flex-ible, it guarantees safety and efficiency in the filling phase. It is fed with z-belt complete-ly sealed and previously ster-ilized pouches, in formats up to 5,000 mL. Inside the ma-chine the pouches are exter-nally sanitized with hydrogen peroxide steam. Then they are opened, aseptically filled and sealed in the sterile over pressured chamber. Sterilizing steam is collected through the catalyser, and decomposed in

O2 and H2O, granting ecolog-ical processes.G Novasteril is a new example of Goglio’s effort to reduce envi-ronmental impact compared to traditional packaging solutions, to assure high quality standards and to optimize product pack-aging cost.The least packaging materi-al to protect products: flexi-ble laminates are much light-er (-85%) and thinner (-95%) than glass or tinplate and pre-serve environment before and after their use. The advantages are evident: reduction of ware-housing, transport and dispos-al costs together with diminu-

tion of polluting gas in the at-mosphere.Goglio constantly invests re-sources for material produc-tion, innovative systems devel-opment and environmental re-spect. Goglio’s packaging sys-tem meets producer and con-sumer needs in all phases of its life, from the laminate pro-duction to the disposal of emp-ties through logistics, packag-ing and presentation on the sales lines.(Goglio - Via Dell’Industria 7 - 21020 Daverio - VA - Italy - Tel. +39 0332 940111 - Fax +39 0332 940201 - e-mail: [email protected])

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PACKAGING LINE FOR CHOCOLATE

MODULAR PACKAGING SYSTEM

Cama presents a line for the packaging of stand-up pouch-es and pillow bags into dis-play boxes, composed of a monoblock system with inte-grated forming, top loading and lidding units. The prod-uct, extremely unstable in its nature, with an arrival speed of up to 200 pieces/minute, is loaded in multiple stand-up configurations into display boxes (tray and lid) with a pro-duction output of up to 30 dis-play boxes per minute. Con-sidering the peculiar charac-teristics of the product, Ca-ma has engineered a particu-lar loading system capable of handling the pouches in verti-cal position, thus guaranteeing high production speeds and extreme system reliability. The line is furthermore capable of loading pouches in both flat and stand up position.

The ZMV is a new modular system for secondary packag-ing of various kinds of food, solid and liquid, packed in boxes, bags, sacks, cans or other primary packages. It has been conceived by Zucchini to offer the customer the greatest flexibility of use and a modu-larity of configuration, expand-

The flexibility and the mod-ularity of Cama systems allow the control of two pro-duction lines by one operator only.The high system reliability, the

able according to the specif-ic needs. It is not only a case packer anymore, but repre-sents an actual packaging sys-tem, having the possibility to be configured either in form of compact machine, or in the form of a packaging line with independent units. The system has been conceived to be also

limited footprint, combined with clean design, advanced and easily accessible operator interface and ample visibility on four sides characterise Ca-ma production lines.

Monoblock loading unit with 2 axis robot (Cama Group).

(Cama Group - Via Como 9 - 23846 Garbagnate Mona-stero - LC - Italy - Tel. +39 031 879811 - Fax +39 031 856373 - e-mail: [email protected])

manufactured in stainless steel.The ZMV system is composed of single modules that can be combined to obtain the de-sired configuration. The system is built around the Filling Cell CCP, that can be then used to handle American or Cana-dian cases, pre-formed trays, or trays to form, metal or plas-tic cases, boxes, or crates. The modularity concept adopted al-lows for an expandability of the installation according to re-quirements, even with modules

added in the future. The con-ception of modularity and flex-ibility adopted allows for the interconnection of the Filling Cell CCP and the Case Feeder ALC either with the Case Stor-age MAC, for the preparation of American or Canadian cas-es, with the Tray Forming Unit ZMVS, or with any further units to feed containers in other ma-terial. In fact each unit can be made in movable execution, on wheels, with quick mechan-ical and electrical connections



PACKAGING EQUIPMENT

“LINERLESS” LABELLING TECHNOLOGY

“Linerless” is the brand new labelling technology which is presented in a solution entail-ing the simple application (i.e. without printing) of a label made up of continuous adhe-sive material without siliconat-ed backing. This solution offers the well-known advantages of a lower cost per label, no liner waste (not recyclable), and increased range: over twice as many labels as a reel of self-adhesive material with the same diameter. This solution is based on a newly designed unit, the ALstep

LL, specially devised for liner-less labels, for both decorative and functional purposes. The unit can treat neutral or continu-ous printing material with pro-grammed cutting, so that it is possible to easily modify the la-bel length, as well as treat pre-printed material and accurately cut it along a colour mark. The ALstep LL can be used in sev-eral applications: from open/close labels, to tamper-evident protections and promotional labelling. It is already set up for the short-term development of complete systems for wrap-

through plugs and Profibus com-munication net, allowing for the packaging of the same prod-ucts, on the same line, in differ-ent containers, according to the needs of the actual production (i.e. distribution for local market or long distance export).The electrical board, with in-tegrated control panel, is inte-grated within the frame of the Filling Cell CCP, obtaining a compact unit, easy to transport and install. All the connections to modules are obtained with communication net Profibus and systems with plugs.(Zucchini Macchine Automati-che - Via Anna Magnani 5/B - 40013 Castel Maggiore - BO - Italy - Tel. +39 051 710611 - Fax +39 051 710633 - e-mail: [email protected])

The new “Linerless” labelling unit (Altech).

around labelling of cylindrical products, up to shrink-sleeve from the reel. The unit is suited to material widths of max 100 mm, at a cruising rate which can reach 100 labels/min; it is equipped with a guillotine cutter with a revolvable application group for trouble-free cleaning and maintenance and is easy to set thanks to the control box featuring a user-friendly display.(Altech - Viale De Gasperi 72 - 20010 Bareggio - MI - Italy - Tel. +39 02 90363464 - Fax +39 02 90363481 - e-mail: [email protected])

ZMV modular packaging system (Zucchini Macchine Automatiche).


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MATERIAL HANDLING

SPIRAL CONVEYOR BELT

Alu-Mixer is a modern and dy-namic firm resulting from the in-depth technical expertise and recognised experience of its founders and the entire oper-ational team.Alu-Mixer designs and produc-es professional systems for the food processing industry: it not only constructs technology, but also offers complete and cus-tom solutions.

Highly specialised and flex-ible technical personnel, at-tention to customer satisfac-tion, ongoing technological re-search and innovation are the strong points of this firm, that have rapidly achieved impor-tant goals and solid growth.The quality and reliability of the products and the ensuing solutions come from the expe-rience gained by the staff, in

addition to attention to detail, constants controls and ongo-ing maintenance services.The spiral conveyor belt, designed for the food sec-tor in order to address the many needs in working and processing products, is a cut-ting-edge and versatile tech-nology used in the phases of proofing, pasteurization, cooking, cooling, freezing of bread, pasta, meat, cheeses, vegetables and other foods.The sophisticated spiral struc-ture meets the requirements of food producers and large industrial groups: it supports large production volumes in limited spaces, optimising the layout of the production lines, while limiting energy consump-tion thanks to an optimal dis-tribution of heat and cold in

product treatment, with con-sequent drastic reduction in costs.The conveyor belts slide on spe-cial guides in low friction plas-tic material and do not require any lubrication, thus complete-ly eliminating the possibility of contaminating the product.The parts in contact with the food are entirely in stainless steel or plastic material, as-sembled in complete respect of the current regulations.Extremely easy cleaning and inspection of the structure fa-vour better care and therefore longer life of the machine.(AM Alu-Mixer - Via Europa 33 - 35010 San Giorgio delle Pertiche - PD - Italy - Tel. +39 049 9202237 - Fax +39 049 9202153 - e-mail: [email protected])

Spiral conveyor belt (AM Alu-Mixer).

MICROINGREDIENT BATCHING SYSTEM

Agriflex is an Italian company that has been designing, man-ufacturing and erecting instal-lations for the food industry (bread-making, pasta, pastry), chemico-pharmaceutical and

plastic industry since 1975. In particular, it produces installa-tions for the storage, convey-ing, batching and automation of raw materials in a simple and intelligent way.

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The silos Intech for inside.

The micro components dosage System (Intech).

INGREDIENT STORAGE AND DOSING

Intech designs and produces a wide range of storage plant for flours, consisting in a vari-able number of silos and in

appropriate extracting and conveying systems, in order to meet the most varied require-ments.

Microingredient batching station (Agriflex).

Agriflex presents the micro-ingredient batching system, a group of appliances dedi-cated to the storing, weighing and batching of powdered in-gredients to be added – in var-iable quantities – to the main components of a mix, from a few tenths of a gram to several kilos. The system is ideal for the bread-making and pastry industry, and food application in general. A micro-batching

unit guarantees the highest reli-ability in the process as well as the highest level of hygiene, constant quality of the recipe thanks to the weighing ac-curacy and high automation level thus meaning remarkable savings.(Agriflex - Via Barsanti 6/8 - 47100 Forlì - Italy - Tel. 39 0543 796153 - Fax +39 0543 725152 - e-mail: [email protected])

The silos with a fluidifying bot-tom for inside installations are realized in stainless steel with modular panel. The fluidifying bottom allows a continuous oxygenation of the flour, op-timising their performance in the mixture and keeping their characteristics unchanged over time. Upon request, they can be realized in any format in order to make the best use of the available areas, and all the equipment is always personalized. The Intech re-search and experience have resulted in the production of a special filtering cover, which grants the separation of air and flour during the pneu-matic filling of the silos, thus preventing the use of the out-side filters.Moreover, Intech produces a series of micro components dosage systems that allows the automatic management with an absolute precision of

the weighing. Product levels on the micro silos are always monitored and it is possible to memorize the recipes and the dosage data.(Intech - Via Cav. Giovan Battista Bordogna 5 - 25012 Calvisano - BS - Italy - Tel. +39030 9968222 - Fax +39 030 9968444 - e-mail: [email protected])

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FOOD SAFETY

EFSA COMPLETES FIRST SAFETY ASSESSMENTS OF SMOKE FLAVOURINGS

The European Food Safety Au-thority (EFSA) has completed the first ever review of the safe-ty of 11 smoke flavourings used in the European Union. Based on EFSA’s work, the European Commission will establish a list of smoke flavouring products authorised for use in foods.Klaus-Dieter Jany, the chair of EFSA’s expert Panel on flavour-ings (CEF Panel), said: “The Panel based its conclusions on the limited data which are cur-rently available as well as con-servative – or cautious – intake estimates. The Panel expressed safety concerns for several smoke flavourings where in-take levels could be relatively close to the levels, which may cause negative health effects. However, this does not neces-

sarily mean that people con-suming these products will be at risk as, in order to be on the safe side, the consumption estimates deliberately over-esti-mate intake levels.”To assess the safety of these smoke flavourings, the CEF Panel asked manufacturers for data on the composition and toxicity of their products as well as details on their intended us-es and use levels. Based on this information, the Panel de-termined the highest intake lev-el at which each product was shown not to cause adverse health effects in animals. This level was then compared to es-timated intake levels for humans in order to determine “margins of safety” for each product.Out of the 11 smoke flavour-

ings evaluated by the Panel, experts found that the margins of safety for two of the products were large enough not to give rise to safety concerns when considering the uses and use levels specified by the manu-facturers. For eight others, the smaller margins of safety did give rise to safety concerns and for one of those smoke flavour-ings the Panel could not rule out concerns regarding possi-ble genotoxicity (damage to the genetic material of cells) given the available data. The Panel could not assess the safe-

ty of one further smoke flavour-ing due to the lack of adequate data available.Smoke flavourings are prod-ucts which can be added to certain foods – including meat, fish or cheeses – to give them a “smoked” flavour, as an alter-native to traditional smoking. They can also be used as fla-vourings in other foods such as soups, sauces, drinks and con-fectionery. All of the smoke fla-vourings which have now been assessed by EFSA are current-ly, or have previously been, on the market in the EU.

RISKS AND BENEFITS OF FOLIC ACID FORTIFICATIONIn 2008 the EFSA commis-sioned the EFSA Scientific Co-operation Working Group (ES-CO) to review current scientif-ic data regarding the risks and benefits of folate and folic acid fortification of food. This includ-ed a review of current practise in EU member States of manda-tory and voluntary fortification of foods and current guidelines given for the safe upper limit of folic acid intake. It was also to

review evidence linking high folic acid intake and increased incidences of some cancers. As a result of the study, ESCO have issued several recommen-dations for further study and closer monitoring of scientific data to allow for a full quantita-tive risk assessment of folic ac-id intake.Neural tube defects (NTDs) are thought to occur in 0.4-2 in every 1,000 births which in-

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clude spina bifida and anen-cephaly. The benefits of fol-ic acid in reducing the risk of NTDs have been conclusive-ly established through ran-domised control trials and hu-man intervention studies. Sup-plementation is recommend-ed at levels between 300 and 600 µg per day in women of child bearing age although the efficacy of this supplementation has not been evaluated in all Countries.Several epidemiological stud-ies have reported that diets high in folate are associated with a number of health ben-efits which include reduced risk of cardiovascular disease (CVD) and a slowing of age-related cognitive decline. How-ever, intervention studies have

produced a wide range of re-sults with some reporting ad-verse effects including an in-crease in risk of some cancers, specifically colorectal cancer.One study found that high lev-els of folic acid delay the di-agnosis of vitamin B12 defi-ciency by masking anaemia, causing irreversible neurolog-ical damage. Based on these findings the Commission’s Scientific Committee on Food (SCF) set the upper limit (UL) at 1 mg per day although this was based on limited data and it is ESCO’s recommendation that it be revised when further data become available. Results of randomised control trials de-signed to test the effect of folic acid on recurrence of colorec-tal adenomas have proved in-

conclusive providing contradic-tory results. One study reported no adverse effects while anoth-er, longer term study reported adverse effects on adenomas in the intervention group.Naturally occurring folate is found in a range of foods in-cluding chickpeas, lentils and green leafy vegetables. Many foods are voluntarily fortified with folic acid including bread and wheat flour products in a bid to reduce the number of in-cidences of NTDs. However, this is currently under review in the UK. While fortification of some staple foods, such as

flour is mandatory in the US and Canada, so far no EU member states have mandatory fortifica-tion. ESCO have recommend-ed that legislation is reviewed and data from future research be carefully monitored.The report concluded that fur-ther research was essential to produce a fully qualitative risk assessment on folates and that future studies and research projects be carefully moni-tored. The report will now be assessed by the EFSA’s Panel on Dietetic products, Nutrition and Allergies (NDA) and an opinion published.

MIGRATION FROM NOVEL PACKAGING MATERIALSMany jurisdictions have reg-ulatory requirements, which mean that tests must be carried out to check what substances might migrate from a packag-ing material into food. The de-velopment of what the Europe-an Commission refers to as “ac-tive and intelligent” food con-tact materials means that the number and type of substanc-es with the potential to migrate is increasing and may present new hazards not yet encoun-tered in the risk assessments for currently used materials.Novel packaging technologies may involve the inclusion of ad-ditives in packaging films, con-

tainers or sachets intended to maintain and extend product shelf life. They may also involve the use of nanotechnology to increase the barrier and antimi-crobial functions of packaging materials. In some cases more stable, rigid and re-usable ma-terials are being developed. Then there are enzyme systems, which could be used to slow spoilage or plastics which are intended to remain on foods during cooking. Active pack-aging, for instance, could con-tain oxygen scavengers, eth-ylene scavengers, carbon di-oxide scavengers or emitters, and antimicrobial films. Nano-

scale technologies are in devel-opment to improve traceability and monitoring of the condition of food during transport and storage, to make food contact materials stronger, lighter and more fire-resistant and less per-meable to gases.Current risk assessment pro-cedures involve the compari-son of potential human expo-sure, estimated on the basis of migration studies, with pre-dicted safe levels of exposure generally obtained from tox-icological studies conducted in animals. Where only trace quantities migrate or few toxi-cological data are available, the concepts of the “Threshold of Regulation” (ToR) or Thresh-old of Toxicological Concern” (TTC) are applied. Howev-

er, even before the challeng-es of novel food contact ma-terials presented themselves, there were criticisms of existing risk assessment methods. Much of this criticism has stemmed from the concept of “hormesis” whereby, for a given effect, a U-shaped dose-response curve has been postulated. This con-cept has led to allegations of potential adverse effects of food contact substances below the identified NOAEL (no ob-servable adverse effect level). Such alleged adverse effects have generally been found in non-standard investigative stud-ies. The Authors say that the in-tegration of these results with the results of standard toxicolo-gy studies presents a daunting challenge.



FOOD SAFETY

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

www.gsitalia.com - [email protected]

Homogenizer

Grill Marker

Vacuum Blender

As an indicator of the sort of problems caused by current risk assessment methods, the Au-thors from Cantox Health Sci-ences International in Cana-da, provide a detailed exam-ination of the case of bisphe-nol A (BPA), a substance whose safety has been under scrutiny for a number of years. BPA is a chemical used in the manu-facture of numerous consumer

goods, including polycarbonate plastic bottles and the lining of food cans. Safe levels of expo-sure to BPA have been based on a NOAEL of 5 mg/kg bod-yweight/day from convention-al toxicity studies in rats and mice. But some studies have found effects in animals at well below 5 mg/kg bodyweight/day. The presence of trace lev-els of certain chemical from

packaging that were once ac-cepted as being low risk based on traditional toxicology stud-ies are being challenged on the basis of reports of adverse effects, particularly with respect to endocrine disruption, which can occur at very low doses. Indeed recent concerns over BPA safety led the European Commission to reduce the Spe-cific Migration Limit for BPA in-

to foods or food simulants from 3 to 0.6 mg/kg.Despite highlighting many po-tential problems with the current risk assessment methods, Mun-ro et al. conclude that the cur-rent risk assessment paradigm and regulatory approval proc-ess should be sufficiently robust and flexible to meet the chal-lenges posed by novel food contact materials.

EFSA UPDATES SAFETY ADVICE ON SIX FOOD COLOURSAfter reviewing all the available evidence, the European Food Safety Authority’s scientific pan-

el on additives, the ANS Pan-el, has lowered the Accepta-ble Daily Intakes (ADIs) for the

artificial food colours Quino-line Yellow (E104), Sunset Yel-low FCF (E110), and Ponceau 4R (E124). As a result, the Pan-el concluded that exposure to these colours could exceed the new ADIs for both adults and children.

The Panel found that the cur-rently available data did not re-quire a change to the existing ADIs for the three other colours evaluated – Tartrazine (E102), Azorubine/Carmoisine (E122) and Allura Red AC (E129). Ac-cording to the Panel, only some



children who consume large amounts of food and drink con-taining Azorubine/Carmoisine or Allura Red AC could exceed the ADIs for these colours.John Larsen, the chair of the ANS Panel, said: “Many food colours have been in use for decades since their initial ap-proval and so after such a long period of use we are now look-ing at the overall data avail-able, including any new ev-idence on their safety, to help protect European consumers. We are doing this work system-atically for all food additives, and have started with these col-ours for which some concerns have been raised.”The six colours re-evaluated by the Panel can be used in

a range of foodstuffs includ-ing soft drinks, bakery products and desserts. The Panel con-cluded that one of the colours, Tartrazine, may bring about in-tolerance reactions – such as ir-ritations to the skin – in a small part of the population. For the remaining five colours (Quino-line Yellow, Sunset Yellow FCF, Ponceau 4R, Azorubine/Car-moisine and Allura Red AC), no firm conclusion could be drawn on a possible link with intoler-ance reactions from the limited scientific evidence available.EFSA is currently assessing the safety of all individual food ad-ditives, which are approved for use in the EU, starting with food colours. The European Com-mission asked EFSA to consid-

er these six colours as a prior-ity after a study was published by Southampton University (Mc-Cann et al.) in 2007 – the so-called “Southampton study” – linking certain mixtures of these colours and the preservative so-dium benzoate with hyperactiv-ity in children.John Larsen added: “We have now reduced the ADIs for three

of the six colours we assessed, but for different reasons in each case as different data were available on each individu-al compound. The data which are currently available – includ-ing the Southampton study itself – did not substantiate a causal link between the individual col-ours and possible behavioural effects.”



NUTRITION

MEMORY FOR FOODS THE KEY TO UNCONSCIOUS DECISIONS

Memories of earlier experienc-es are a major factor in our de-cisions as to what we eat and what we don’t eat. They also play a central role as to wheth-er or not a new product is ac-cepted. Sensory researchers at the European Sensory Network believe that these memories are often more important than direct sensory comparisons. They have therefore placed “memory for foods” at the cen-tre of their research. One of the most important themes in sensory research is understand-ing how consumers decide. Usually researchers proceed from the assumption that the consumers’ perceptions and preferences are central to his or her decisions, and try to eval-uate them. When a new ver-sion of a product is being mar-ket-tested, for instance, various difference tests are performed to determine whether or not the consumer is able to perceive a change in the product’s ingre-dients. If this is the case, the next question is whether this change could be a risk to the product’s acceptance. In such tests the subjects would then be given both products to directly compare them. Claire Sulmo-nt-Rossé of the INRA research institute in Dijon France states

that, “Such a situation rarely happens in real life. Normal-ly consumers can only com-pare their impressions of the new product in relation to ear-lier experiences with a similar product. In every-day situations consumers base their decisions on their memories of earlier ex-periences with foods, and not on the basis of actual percep-tions.”

TRUE-TO-LIFE TESTING

To be able to experimental-ly test this memory for foods in a way that assures that the results reflect the behaviour in a real-life situation, it is impor-tant that the test is set up to be as true-to-life as possible. On this point there is wide agree-ment among sensory research-ers. To this end one must con-sider the particular characteris-tics of this special form of mem-ory: among other things, in re-al life, first and foremost one is geared to recognise the chang-es (Have I already eaten some-thing like this before? Is this the same thing I had before, or is it something different?). An ex-act identification and designa-tion is almost never sought. Jos Mojet and Ep Köster, from the

Centre for Innovative Consum-er Studies (CICS) at Wagenin-gen University and Research, The Netherlands, explain that, “Under natural conditions the memory for foods is mostly formed incidentally or implic-itly without the person affect-ed having a conscious thought about his actual intake of the food. It is seldom that one re-ally notices how something tastes – rather, one simply eats and enjoys without any particu-lar focus.” For these character-istics to be correctly observed and analysed, the researchers have developed experimen-

tal trial designs in which these everyday conditions are repro-duced accurately. To be cer-tain that subjects experience the food only in an incidental way, as would be the case in daily life, the subjects are first given a “learning session”, which obscures the true goal of the experiment. In the sec-ond part of the experiment, the memory test, the person is un-expectedly asked whether the test product served at that mo-ment is identical to the product that was tasted in the first ses-sion, or whether it has specific differences.

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MEMORY FILTERS THROUGH PERSONAL PRIORITIES

In part, the results of such an experimental design differ sig-nificantly from the results gar-nered from direct discrimi-nation tests. The memory of product characteristics will not retain a 1:1 ratio; rather they will be “filtered” through personal priorities. Léri Morin-Audebrand from INRA, Dijon reports that, “For instance, in an experiment with a custard dessert, it was shown that the test subject had a more pre-cise memory of the particular level of sweetness than of the intensity of the aroma or the exact consistency of the des-sert.” In the memory for foods, it seems that one concentrates on “important” characteris-tics and ignores characteris-tics that were perceived to be “unimportant”. Food memo-ry is selective and can distort, and it creates expectations. In practice, that can reach the point that differences which are clearly detectable in di-rect product comparisons, fall by the wayside in “natu-ral” comparisons with memo-ry imprints. Another question is in what way the judging of a taste as pleasant or un-pleasant influences memory. The researchers have found evidence that sensory char-acteristics that were disliked were remembered better than those that were liked. The connection between the feel-ings of satisfaction and sati-ation after eating is also rele-vant to the study of the memo-ry for foods, and is an interest-

ing subject for research. The memory stores the closely in-terwoven perceptions of the sense of taste and the percep-tions of the digestive organs. For sensory research, meth-ods that would make it possi-ble to determine a consumer’s satisfaction with a foodstuff re-gardless of his or her degree of satiation would be of spe-cial interest. Ep Köster empha-sises that, “Since memory al-lows people to imagine eat-ing experiences, it is possible to test the appropriateness of a particular food for a partic-ular situation using completely imaginative methods.”

A CHILD’S PLAY TASK

Another interesting characteris-tic of the memory for foods is its consistency across different age groups. Whereas explic-it memory gradually develops as a child grows, and notably decreases with old age, it ap-pears that the implicit memory for foods is relatively unaffect-ed by ageing. Monica Laure-ati and Ella Pagliarini from the University of Milan, Italy, have found that pre-school children can answer such questions as “Did you also eat this prod-uct last time?”, and “Do you find this product better, worse, or the same as last time?” as competently as young people and older grown-ups. The re-searchers point out that, “The results from the respective tests are comparable, which gives an interesting perspective into the eating and drinking behav-iour of children.”

MIX S.r.l.41032 CAVEZZO (MO)

Via Volturno, 119/A Tel. +39.0535.46577Fax +39.0535.46580

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PACKAGING TRENDS

HOT DEVELOPMENTS IN THIN WALL PACKAGING

The Packaging Commu-nity has undertaken a sur-vey into decision making in packaging across 9 Europe-an Countries and concluded that there is a big move to-wards environmentally-frien-dly and sustainable products. This is partly met in the trend towards lower weight, as di-scussed at the October 2009 AMI conference on Thin Wall Packaging held in Cologne, Germany. Jon Nash of AMI described typical applica-tions: yoghurt, cheese, cre-am, fresh produce, bakery, yellow fats, ready meals, san-dwiches, pet foods, frozen fo-ods, etc. Dairy is the largest sector at almost 25% and chil-led meals are among the fa-stest growing areas. PP and PS dominate, followed by PET and PVC with a small percen-tage of other materials.Research conducted by Fa-erch Plast shows that there is interest in the food industry in moving from cans and glass into plastics. In 2008 it produ-ced 1.7 billion thermoformed trays. Ready meal packaging is produced from CPET and PP; and fresh meat trays from PP, APET, PS, or AMPET; with cold food and snack bow-ls from APET, PLA, PS or PP.

The company has developed modified high barrier CPET (AMPET) containers with ex-cellent organoleptic proper-ties, low migration, withstan-ds 130-135C retort, can be reheated in oven and micro-wave, with easy opening and cost effective. It is being used for long shelf-life products such as Larsen Danish Seafo-od: mackerel in tomato sau-ce can be stored for 2 years with a high barrier aluminium coated lidding film. Super-fos Deutschland is the Euro-pe’s largest injection moulder of packaging, making 3,100 containers per minute. It also offers containers with shelf-li-fe of up to 2 years, using PP with a membrane and barrier in-mould label (IML).Kraft Foods has manufactu-red 27% lighter weight PP cups by conversion from in-jection moulding to thermofor-ming. The products were te-sted using ASTM D-4169 for factors such as gas and light transmission, drop impact and top load strength. Dairy products require UV barrier, which is generally provided using calcium carbonate or ti-tanium dioxide fillers. Another property that is tested is “oil canning”, which occurs when

containers are hot-filled and bulge at the base leading to a “rocker bottom”. Overall the performance was fit for pur-pose: drop impact and hoop strength were improved, whi-le top load, oil canning resi-stance and light transmission were reduced but still ade-quate.Anson Packaging supplies around 15% of the UK ther-moformed food packaging market and is following the Courtauld Agreement to re-duce packaging by 10%. Current materials are PP, PET and PS. Recycled PET is now an option (rPET) and impro-ves the carbon footprint. The company has also moved to punch and die technology which has reduced straight sided pots from 11.3 to 9.0 g, and round pots from 10.5 to 9.4 g. Illig Maschinenbau produces thermoforming ma-chines and claims to have cut material and energy consum-ption compared to injection moulding. Production rates have increased and the ma-chines will also handle new materials such as PLA. Kiefel supplies thermoforming ma-chines with a level of compu-ter aided controls.Norner Innovation has wor-

ked to improve the barrier pro-perties of injection moulded containers using multilayer structures. In terms of oxygen permeability, EVOH, PVDC and polyamide are high bar-rier and are often combined with lower barrier materials to improve properties, requiring a tie layer due to poor adhe-sion. Norner Innovation has worked to avoid the adhesion

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layer by modifying the poly-mers – two-material injection moulding is easier than three. The IML can also be used as a barrier, as can a silicon oxi-de coating. Netstal-Maschi-nen supplies IML systems and has commented that the label permit an even thinner wall as it provides an insulation layer and extra rigidity.There are improved grades of PP from Dow Europe. The high melt flow rate reduces cycle times, enables a lower injection temperature, and al-lows a thinner wall, while re-ducing overall energy con-sumption. The company has also studied organoleptic pro-perties and generated impro-vements by using a low odour catalyst, careful additive se-lection, zero or limited peroxi-de treatment and UNIPO pro-cess technology. The material has been tested in transpa-rent thin wall thermoforming and opaque thin wall injec-tion moulding. Dow has also developed foamed sheet for thermoforming, allowing up to 25% light-weighting of po-lyolefins.SABIC Europe has also deve-loped improved PP with high flow and good impact/stiff-ness, improving energy effi-ciency. The CLEARPACT ran-ge can be injection moulded for applications such as tran-sparent ice cream, soup and ready meals. It can also be extrusion-thermoformed for meat, fish, poultry, convenien-ce and frozen food packa-ging. Milliken supplies clari-fiers for PP including sorbitol, which has high clarity and

good organoleptics. The com-pany’s nonitol technology gi-ves PP the look and transpa-rency of PS. Its nucleating agents help improve the ba-lance of stiffness and impact properties, and the latest pro-duct is food contact approved and focused on thermofor-ming and injection moulding applications.RPC Containers is a Europe-an market leader and worked with EVAL Europe and Ciba to produce a new PP/EVOH/PP barrier tray containing an oxy-gen scavenger for retort appli-cations. (Albis has now bou-ght the Ciba oxygen scaven-ger). The PP provides retort sta-bility and the EVOH supplies the barrier properties. The sca-venger supports the EVOH as a barrier during retort shock, when the molecular structure becomes more permeable.One alternative to conven-tional polymers is bioplastics from companies such as No-vamont. The material has be-en injection moulded for use in vending cups, foamed fo-od trays and coffee capsules.BASF supplies PS for packa-ging – one target is non-car-bonated beverages. Around 0.93 million tons of PS is used in thin wall packaging in Euro-pe. It has a lower cycle time and better properties than PET so less material is required. It can be processed on existing injection moulding and stretch blow moulding machinery. PS has been used in bottles for fo-ods such as yoghurt drinks by companies such as Andech-ser Molkerei and Schwaelb-chen Molkerei. Total Petroche-

micals is another supplier and also a member of the Europe-an PS Producers Association. Around 46% of PS is used in packaging in Europe. End-of-li-fe management in Europe vari-es with national programmes. The material can be recycled up to 20 times. There are se-veral PS cup recyclers: Stich-ting Disposable Benelux, Sa-ve-A-Cup (UK) and Eco-collec-tor (France and Benelux). The material can be used in a san-dwich layer with virgin mate-rials once approved. It can al-so be used in non-food appli-cations like CD boxes, plastic benches, coat hangers, etc. it is also has a high calorific va-lue in energy recovery by wa-ste incineration.The Deutsche Gesellschaft fuer Kunststoff-Recycling ta-kes sorted bales of plasti-cs for recycling. In Germany lightweight packaging is col-lected in yellow bins and subjected to semi-automatic sorting with an air classifier separating films, large plastic items and others. NIR detec-tion can also be used. Post consumer plastics are re-gra-nulated or re-melted and con-verted to new products. Ener-gy recovery is the other op-tion.Thin Wall Packaging offers the eco-benefits of light weight and minimalistic packaging, with excellent performance from yoghurt cups to oven-re-ady meals. The next interna-tional AMI conference, Thin Wall Packaging 2010, will be held from 7th to 9th Decem-ber 2010 at the Maritim Ho-tel in Cologne, Germany.

THIN WALL PACKAGING DEMAND EXCEEDS 25 MILLION

TONNES

In recent years thin wall pack-aging (TWP) has become an increasingly well delineated sub-segment of the rigid plas-tics market. In total in Europe it accounts for over 2.5 million tonnes of thermoplastics. AMI Consulting has now published a new pan-European report covering market size, structure, growth and market dynamics. The report covers all 27 EU Countries.Thin wall packaging is de-fined to include yoghurt pots, butter and margarine con-tainers, meat and fruit trays, blister packaging and simi-lar containers. It excludes CD and DVD packaging and ex-cludes blow moulded packag-ing. The largest single applica-tion is dairy products account-ing for 23% of the market. The fastest growing applica-tions are chilled ready meals and ambient foods which are both growing at around 6% p.a. While some of the ap-plications for TWP are mature others are evolving rapidly such as ambient food packag-ing where the replacement of glass jars and tin cans is now underway and will represent a substantial growth opportunity.Underlying industry volume has held up comparatively well during the recession, but still the industry has been buf-feted by changing stock levels and strong price pressure from retailers and brand owners. Structural change is being driv-



PACKAGING TRENDS

en too by rapid developments in polymer properties, pricing and sources. Grade develop-ment in retortable and micro-waveable PP for instance has opened opportunities in pre-pared food packaging. PET too is highly dynamic with the success of rPET creating new players in the market and new propositions.The largest producers in Eu-rope are Huhtamäki, KP (Klöck-ner Pentaplast), Linpac, RPC Group, and Veriplast. Accord-ing to AMI they accounted for one-quarter of European pro-duction of TWP in 2008. The large producers have been in the vanguard of change as they fight to secure profitability in the face of the price and innovation

requirements of their customers. Even before the onset of the glo-bal recession, leading players had been reviewing and eval-uating their position within thin wall packaging markets in re-sponse to the buying power of the major customers. These stra-tegic reviews are increasingly driving restructuring as leading producers look to rationalise and optimise the manufacturing footprint, reduce overheads, strengthen defensible business segments and exit from unprofit-able or non-core ones.(Applied Market Information - AMI House 4 - 5-47 Stokes Croft - Bristol - BS1 3QP - UK - Tel. +44 (0) 117 924 9442 - Fax +44 (0) 117 989 2128 - www.ami-publishing.co)

GLOBAL TRENDS IN STRETCH AND SHRINK FILM

The stretch and shrink film in-dustry is among the fastest growing and most dynamic flexible packaging segments in Europe, and has been studied by Andrew Reynolds, research director at Applied Market Information. Consumption of stretch and shrink film is now in excess of 2.1 million tonnes per year in Europe. Reynolds will be giving the opening ad-dress at the 7th international conference, Stretch & Shrink Film 2010, which takes place from 26th - 28th April 2010 at

the InterContinental Hotel in Madrid, Spain. Typically the attendees account for over 1.6 million tonnes of polymer purchase.AEP Industries will outline issues for the North American stretch film market, and EuropackNE Ind e Com de Prod Termoplas-ticos will review the industry in South America. There will be a separate study on the structure of the Polish market by PHP ICC NESKOR Sp. z o.o. Strategic challenges will be discussed by John Campin



www.wolhfarth.it - [email protected]

of AMI, and a personal global view will be given by Poon Khim Ang of the Malaysian company Thong Guan Plastic & Paper Industries.There are new materials in the market including metallocene PE from ExxonMobil and next generation plastics for colla-tion shrink from Dow Europe. Italian suppliers include ENI Polimeri Europa. Film perform-ance can be enhanced with the right additives, such as the new stabilisers from Chemtura, and with styrene-butadiene co-polymers from Chevron Phillips Chemicals.Manufacturing technology is advancing. Macchi has stud-ied blown film coextrusion trends. Cast stretch machinery has been improved by SML, winding by Gloucester Engi-neering and cores have been optimised by Sonoco Alcore. Testing is important to maintain quality control: Davis Standard has been working on blown film thickness measurement. Highlight Industries is develop-ing test methods for both field and laboratory use.The conference will cover the main stretch applications for pallet wrap and silage wrap as well as addressing issues in the collation shrink, pallet shrink and the stretch hood arena. Beumer Maschinen-fabrik has expertise in stretch hooding.Stretch & Shrink Film 2010 provides a forum for the indus-try to discuss the latest material and technology developments in the context of the current challenging business environ-ment.



MARKETING REPORTS

AN OVERVIEW ON ENERGY BAR

The recent announcement that Kraft Foods had sold its Bal-ance Bar nutrition bar business to a private equity firm per-haps indicates that the Com-pany’s interests are current-ly focused in other areas, but what is its significance in terms of the energy bar market as a whole, particularly in the key market of the US, where sales of energy bars have risen from less than US$400 m in 1996 to over US$2 bn, although this rate has now slowed and there are signs of saturation?The Innova Database records that over 1,600 cereal bars were launched in the first 11 months of 2009, up from the same period in 2008, but well down on the total of over 2,000 launched in the same period in 2007. The majority of launches have a health posi-tioning, particularly in the US, where over 90% of the launch-es recorded had a health po-sitioning of some kind, com-pared with just over 80% in Western Europe. Most of these are marketed on a fairly gen-eral multibenefit health plat-form, however, particularly in Europe. It is only really in the US that the market for more specialist nutrition bars has emerged from the relative ob-

scurity of the specialist sports nutrition sector and into the mainstream and this has been led by three players – Power-bar, Balance Bar and Clif – which pioneered the US en-ergy bar market in the 1990s before two of the three were snapped up in 2000 by major multinational food companies looking for upcoming markets emerging from rising levels of interest in health and conven-ience. At that time Balance Bar, originally developed for consumers with special die-tary needs, was purchased by Kraft, while rival Powerbar was bought by Nestlé, while number three player Clif re-mained independent.Balance Bar has retained its original 40-30-30 concept of 40% carbohydrate, 30% pro-tein and 30% fat for sustained energy and hunger manage-ment over the years, as it has explored a huge range of product options, including en-ergy bars, fruit and nut bars, natural and organic bars, high protein bars, meal replace-ment bars, 100-calorie bars and low-carbohydrate bars, to mention but a few. Many of these initiatives do not seem to have worked, however, with its range immediately prior to

its sale encompassing just four lines, Original, Gold, Pure and Carbwell.While Powerbar has contin-ued to lead the market, Bal-ance Bar has had problems and has been overtaken by former number three Clif. Look-ing at new product launch-es in the US over the past 12 months, the Innova Database shows that, while there was little evidence of activity from Balance Bar, Powerbar was continuing to develop its range with a strong sports and per-formance image, and Clif was focusing on the natural image of its range and extending into

new flavours and formats such as Clif and Luna Cookies and Clif Shot Roks.Meanwhile the overall cereal bars market in the US is fac-ing some problems after years of sustained growth. Sales through supermarkets, drug-stores and mass merchandis-ers showed only slight growth in the first half of 2009, al-though nutrition and intrinsic health bars, including energy bars, saw the best growth in the market, ahead of breakfast bars and rice snack squares. It also has to be remembered that the majority of the nutrition bars market goes through spe-

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cialist outlets, multilevel mar-keting, etc., rather than mass channels, which may also be facing a downturn.Lu Ann Williams, Head of Re-search for Innova Market In-sights, states that “Within the nutrition bars market, tradition-al-style energy bars are having to compete with a range of oth-er health-oriented bars, not on-ly those positioned on a gen-eral or multibenefit platform, but also on a range of formats that are currently very much in vogue, including wholegrain,

high fibre, weight manage-ment, digestive health, free-from and natural”.She emphazises that “With the high levels of product activity apparent in the bars market in recent years, it may be that sat-uration point is approaching, with market maturity and seg-mentation reaching a point where further innovation op-portunities are going to be more limited, possibly causing further shakeouts in the market and creating an even more challenging environment”.

THE WORLD MARKET FOR DAIRY BIOACTIVES INGREDIENTS

A new report on dairy-derived bioactive ingredients, “The world market for dairy bioac-tive ingredients 2009-2012”, clearly demonstrates increas-ing activity within this business area. The product range con-tinues to expand, more patents are issued, the number of new consumer products launched containing these bioactives is continuously increasing, and the current market size estimat-ed to more than 30,000 MT with an approximate value of USD 700 million is growing by 10-20% p.a.The market for dairy bioactives is being driven by the broader nutrition industry, i.e. infant for-mula, sports nutrition, dietary supplements, clinical nutrition and functional foods. The ma-

jor players are the large dairy ingredient companies with significant technological depth and global market reach, e.g. Aria Foods, FrieslandCampi-na, Davisco, Glanbia, Fonter-ra and Morinaga/Milei. From the non-dairy area, DSM is the most prominent player market-ing a couple of milk-derived bioactive peptides.“The dairy bioactive ingredi-ent business is a high risk, high reward business area, as it takes considerable knowledge and resources in processing technologies, regulatory as-pects including claims and marketing capability to be suc-cessful” says Tage Affertsholt, managing partner in 3A Busi-ness Consulting.The report is global in scope

and covers a wide range of in-gredients such as milk and whey hydrolysates, peptides, gly-comacropeptides, case inphos-phopeptides, αα-lactalbumin, ββ-lactoglobulin, immunoglobu-lins, lactoferrin, osteopontin, milk phospholipids, etc.Report headlines are: market size (volume and value) and expected growth; current ap-plications and new product development trends; historical and current price develop-ments; producer profiles; ap-plication and breakdown of end-use segments; drivers and barriers; regulatory issues; pat-ent activity within the given product areas. “Generally, bi-oactives addressing the current key health issues have excel-lent growth opportunities, and

dairy-derived bioactives will be part of the solution in the future” says Tage Affertsholt.The main objective of this re-port is to provide the reader with an overview of the current and expected future global market for selected milk and whey fractions and peptides, based on a comprehensive as-sessment and characterisation of the market, as well as fac-tors directly or indirectly affect-ing the commercial potential of the selected ingredients.For each ingredient activity in launched consumer products containing the ingredient has been tracked. Examples are included within the main body of the report, and a more com-plete listing is given in the Ap-pendix.

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NEWS

THE SPECTRE OF PRODUCT RECALLS ON THE DOORSTEP OF THE FOOD INDUSTRY

In 2010, multiple sales pro-hibitions may be imposed on food – and especially on food supplements – as ad-vertising claims are deemed impermissible, fears Andrea Stemmer from the health care industry consultant Diapharm (www.diapharm.com). The background to this situation is the impending stepwise pub-lication of partial lists on per-mitted food health claims by the EU Commission. “After every such publication, the sale of any food whose pack-aging and advertising materi-als make claims running coun-ter to the EU specifications is

likely to be permitted for only another six months”, explains Stemmer. This period is clear-ly too short for food supple-ments with a typical shelf life of 36 months. Worse still, “Be-cause the first partial list of the EU Commission will refer to only a fraction of the health claim applications, manufac-turers of products containing several nutrients may have to change their advertising claims repeatedly at intervals of only a few months and will have to recall product pack-aging with impermissible claims. This leads to great un-certainty regarding planning,

as to which claims will still be permissible upon issue of the next partial list.”The health claims Regulation (EC) No 1924/2006 man-dated the EU Commission to issue a generic list of permit-ted, scientifically proven ad-vertising claims such as “cal-cium is good for the bones” by 31 January 2010. The Eu-ropean Food Safety Authority EFSA will subject the claims to a scientific assessment. A total of 4,185 proposals to Article 13(1) of the health claims regulation have been submitted to the authority. In October, however, EFSA ini-

tially published scientific as-sessments of only the first 523 proposals, noting that in more than half the claims there is insufficient data to justify the claim of a positive health ef-fect.However, EFSA negative com-ments are already likely to cre-ate uncertainty among food manufacturers. As EFSA as-sessments originate from a committee of leading Europe-an experts, they could also be used in lawsuits, explains Stemmer: “Advertising claims dismissed by EFSA should al-ready be open to legal chal-lenge now.”

NUTRACEUTICALS AND COSMECEUTICALS SHOW IN MILAN

Nutraceuticals and cosmeceu-ticals represent two productive sectors and a market that, de-spite the period of worldwide crisis, are in really good health and, in fact, are even under-going continuous growth and offer considerable investment opportunities. In particular, the

worldwide market for nutraceu-ticals is expanding strongly and the annual growth rate is higher than 30%. According to Cordis – The information service of the European Com-mission for scientific research and development – the world-wide market is already worth

50 billion €. A recent survey by AcNielsen also shows that in 2008 the entire Italian pro-ductive chain of nutraceuticals and nutritional supplements registered turnover of about 1.4 billion € with 11% growth compared to 2007.Nuce International, the South

Europe & Mediterranean Area trade show and conference dedicated to the nutraceuti-cals, cosmeceuticals and func-tional food & drink ingredients industry, will shine its spotlight on these areas. From 26th to 28th October 2010, the event will offer a showcase par excellence for all operators: manufacturers, retailers, dis-tributors, and for all those com-panies operating in the sector

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of the ingredients, raw materi-als and services for nutraceu-tics, pharmaceutics, dietetics, cosmetics, functional food & drinks, personal wellbeing, natural products, as well as equipment for laboratory anal-ysis, services, etc.According to the survey from AcNielsen, the important mar-ket success of this productive sector comes essentially from two factors: the increasing awareness towards wellbeing, and the possibility to buy these health products in supermar-kets and pharmacies. In fact, about one out of three buyers purchase nutritional supple-ments: out of 100, at least 18 have been using them regular-ly for several years, 62 out of

100 for more than two years, and 14 out of 100 for more than a year.“In consideration of this data,” explains Marco Pinetti, presi-dent of Artenergy Publishing, the company organizing the fair, “we have decided to create an important annual appointment, with the highest professional and scientific lev-el, to give Italy, South Europe and the Mediterranean area a show for this sector at long last. Nuce International is, in fact, an international event and the project will involve the main associations of the category, universities, as well as public reference bodies and institutions. We are also organizing a scientific commit-

tee made up of the most au-thoritative personalities of the productive world, institutions and research that will enable us to set up a rich conference programme and, in general, will be the main contents of a show that will deal with topics such as innovation, re-search and development of the market. A business-to-busi-ness event that will be able to attract tens of thousands of in-ternational visitors.”Nuce International 2010 will take place in the pavilions of the Milan Exhibition Fair-ground occupying an exhibi-tion area of more than 10,000 square metres, along with the second edition of Biotech Expo, the international fair and

conference on biotechnolo-gies. In order to satisfy the needs of the most demanding operators, Nuce International 2010 will also have an exclu-sive service: partnering, which will enable users to set up nu-merous one-to-one meetings using the best worldwide soft-ware, able to personalize indi-vidual agendas identifying the most suitable partners to meet at the fair and to whom offer collaboration, joint-ventures, technologies, research, new products, consultancy, servic-es, funding projects, and more.(Artenergy Publishin - Via Gram-sci 57 - Cormano - MI - Italy - Tel. +39 02 66306866 - Fax +39 02 66305510 - e-mail: [email protected])

NEW PACKAGING SHOW IN ITALY

Excellence and international-ity will be the key features of Packology, the Italian packag-ing manufacturer trade fair, the result of the partnership between the Italian Packaging Machinery Manufacturers As-sociation (UCIMA) and Rimini Fiera. The first edition will be held from 8th to 11th June 2010 and the event will be staged every three yearsThe exhibition was conceived as an important professional showcase highlighting the in-novations of the leading com-panies at international level in

the processing and packaging field, in the food, beverage, chemical, cosmetic, pharma-ceutical, healthcare and (non food) consumer goods sectors. In eight halls, a total area of 60,000 m2 will host packag-ing machines, processing ma-chines, packaging material, labelling, coding and brand-ing technology, accessories and components, technology connected with logistics, trade press and publications.At Packology, exhibitors will be able to have one-to-one meetings with buyers, in par-

ticular from Mediterranean, East European, Balkan and Middle Eastern countries. In fact, Rimini Fiera foreign marketing office (led by Ales-sandro Piccinini) is at work in these rapidly developing are-as to clinch the larger possible number of relations useful for the exhibitor and trade visitor target. The action plan is sup-ported by a massive fine-tuned advertising campaign involv-ing the major papers and magazines (trade and others) with national and international circulation. As well as in Italy, Packology will be covered by articles, reports and ad pages in the

media in Europe (particularly in Germany, Austria, France, United Kingdom, Holland, Bel-gium, and Greece), Eastern Europe (in particular Russia, Ukraine, Poland, and Czech Republic), Middle East and Mediterranean Countries (in particular Turkey, Egypt, and Tunisia).For Packology, these same specialist magazines will or-ganize up conferences and workshops, to ensure that the exhibition is also a place for networking, in-depth discus-sions and updating on issues that are interesting and topical trade members of the sector.

www.packologyexpo.com



NEWS

THE WORLD OF WINE AT VINITALY 2010

Business, promotion and infor-mation are the keywords of the 44th Vinitaly, scheduled for 8th - 12th April. As ever a platform for meetings between supply and demand, the largest in-ternational wine exhibition is upgrading its services for com-panies in order to support them during this difficult market pe-riod and prepare them to grasp the opportunities that will arrive with the economic recovery.“The event has been presented and promoted during all the stop-offs of the Vinitaly World Tour,” said Giovanni Mantova-ni, director general of Veron-aFiere, “because we must con-tinue to think in terms of expan-sion for consumption all over the world, providing our clients with the medium-long term per-spective fundamental to avoid losing ground compared to in-ternational competitors. Veron-aFiere is well aware of our role and this is why we are already working to prepare an edition of Vinitaly much awaited by op-erators.”Despite the need for compa-nies to implement economy, the number of participants at Vini-taly 2010 will be in line with 2009, while new companies are asking to take part in the event.The last edition attracted more than 4,200 exhibitors over an area that – thanks to expan-sion plans implemented in recent years – came to more than 92,000 m2. More than

151,000 professional opera-tors attended, with more than 45,000 from 112 Countries, who established contacts with

exhibiting wine cellars on their stands, during the tasting work-shops organised thanks to Vero-naFiere’s network of delegates

in 60 Countries or through di-rect meetings (1,100 at the last edition) organised through the Buyers Club.The main innovation in 2010 concerns the 18th International Wine Competition. Enrolment

8 - 12 April 2010 - Verona: Vinitaly+Enolitech, int. wine show. Veronafiere - Viale del Lavoro 8 - 37135 Verona - Italy - Fax +39 045 8298288 - e-mail: [email protected] - 12 April 2010 - Verona: SOL, int. olive oil show. Veronafiere - Viale del Lavoro 8 - 37135 Verona - Italy - Fax +39 045 8298288 - e-mail: [email protected] - 13 May 2010 - Parma: Cibus, int. food show. Fiere di Parma - Via Rizzi 67/A - 43031 Baganzola - PR - Italy - Fax +39 0521 996270 - e-mail: [email protected] - 26 May 2010 - Verona: SIAB, int. baking industry show. Veronafiere - Viale del Lavoro 8 - 37135 Verona - Italy - Fax +39 045 8298288 - e-mail: [email protected] - 11 June 2010 - Rimini: Packology, packaging and processing technology exhibition. Rimini Fiera - Via Emilia 155 - 47921 Rimini - Italy - Fax +39 0541 744829 - e-mail: [email protected] - 26 September 2010 - Napoli: Tiam, Mediterranean agro-food technology exhibition. Ipack-Ima - Corso Sempione 4 - 20154 Milano - Italy - Fax +39 02 33619826 - e-mail: [email protected] - 8 October 2010 - Cesena (Fc): Macfrut, int. fruit processing show. Cesena Fiera - Via Dismano 3845 - 47023 Cesena - FC - Italy - Fax +39 0547 318431 - e-mail: [email protected] - 13 October 2010 - Verona: Save, int. show of automation and instrumentation. E.I.O.M. Ente Italiano Organizzazione Mostre - Viale Premuda 2 - 20129 Milano - Italy - Fax +39 02 55184161 - e-mail: [email protected] - 27 October 2010 - Milano: A.B. Tech Expo, baking and confectionery exhibition. F&M - Via M. Donati 6 - 20146 Milano - Italy - Fax +39 02 40922499 - e-mail: [email protected] - 28 October 2010 - Milano: NUCE, exhibition-conference of nutraceuticals, cosmeceuti-cals and fuctional food&drink ingredients industry. Artenergy Publishing - Via Gramsci 57 - 20032 Cormano - MI - Fax +39 02 66305510 - e-mail: [email protected] - 31 October 2010 - Cremona: MeatItaly, int. meat processing show. CremonaFiere - Piazza Zelioli Lanzini 1 - 26100 Cremona - Italy - Fax +39 0372 598222 - e-mail: [email protected] - 11 May 2011 - Milano: Tuttofood, world food exhibition. Rassegne - Via Varesina 76 - 20156 Milano - Italy - Fax +39 02 48004423 - e-mail: [email protected] - 21 October 2011 - Parma: CibusTec, int. food equipment show. Fiere di Parma - Via Rizzi 67/A - 43031 Baganzola - PR - Italy - Fax +39 0521 996235 - e-mail: [email protected] February - 3 March 2012 - Rho-Pero (Mi): Ipack-Ima, int. packaging, food processing and pasta exhibition. Ipack-Ima - Corso Sempione 4 - 20154 Milano - Italy - Fax +39 02 33619826 - e-mail: [email protected]

INTERNATIONAL EVENTS IN ITALY



TIAM 2010 BECOMES SPECIALIZED

In 2010 Tiam is back on stage in Naples from the 24th to the 26th of September with a special edition dedicated exclusively to technology and products for grain-based food production: bread, pasta, piz-za and pastry.There are over 15,000 users of technology and products for the production of bread, pasta, pizza and pastry in the Naples area, which extends

for 300 km north and south of the city. This makes Mostra d’Oltremare exhibition center hosting Tiam 2010 a strate-gic location to meet a high number of potential clients, consisting for 90% of small and medium-size companies, all eager to participate in an exhibition which is specifi-cally designed around their needs.

www.tiam.it

was opened in January and from this year the Special Vini-taly Nation and Grand Vinitaly awards will be joined by the Special Vinitaly Region Award. Producers, moreover, will be able to print and apply labels or stamps to wines winning medals with the distinction “In-ternational Wine Competition 2010”, thereby valorising in marketing terms this important recognition of quality.Enrolments for the 15th Interna-tional Packaging Competition also open in January.

FOR OLIVE OIL PRODUCERS

Vinitaly will again be flanked by appointments with Sol, Agri-food Club and Enolitech.

Sol is the event for exchanging professional experience and meeting market leaders and na-tional and international buyers. The 16th edition of the Interna-tional Exhibition of Quality Ex-tra Virgin Olive Oil enhances its commercial vocation by further developing the Buyers Club to become an important b2b oc-casion. There is also growing demand for participation in Agrifood Club, the showcase of Made in Italy excellence and its se-lected Italian agro-food com-panies emphasising the quality of exhibitors to satisfy even the most demanding operators and visitors. Lastly, Enolitech is a vital mar-keting opportunity for exhibiting companies, now at its 13th edi-

tion. This international promo-tion tool dedicated to technical aspects in the wine and olive oil, cellar and oil mill value chain is an occasion for com-

parison and dialogue with all operators seeking to keep up to date and purchase avant-garde instruments and technologies.

www.vinitaly.com

International Baking and Technology Exhibition for Bakery, Pastry and Confectionery

pizza

Products and Technology for Pizza and Fresh Pasta

In coincidence with:

Machinery, high-tech, ingredients, semi-finished, equipment and furnishings, inspired by both innovative spirit and time-honoured traditions are the highlights at A.B. Tech Expo and A.B. Tech Pizza Expo 2010.Milan, Europe's business hub and home to its largest trade fair centre, provides a unique opportunity to get together with key players in bakery, pastry, confectionery and pizza industries and to exhibit trailblazing machinery, ovens and facilities as well as world-class ingredients and semi-finished products designed to meet the exigencies of an increasingly competitive market.

THE MUST-GO EVENT! A.B. Tech Expo 2010: the recipe to leaven up your business!

A.B. Tech ExpoTel +39 02 49976246Fax +39 02 [email protected]

Organizing Secretariat

F & M Fiere & Mostre S.r.l.Via M. Donati, 620146 Milano

Organized byEvents promoted by Endorsed by and in co-operation with

MILAN 23rd - 27th OCTOBER 2010

We leaven up your businesswww.abtechexpo.com



NEWS

PAVAN TAKES OVER THE GBS GROUP

The Pavan Group, leading manufacturer of plants and sys-tems serving the Food Process-ing Industry, has successfully closed the acquisition of the GBS Group. This group of companies was founded by the merger, back in 2000, of three important names (Golfet-to, Sangati and Berga), spe-cialists in the flour milling mar-ket and in grain storage and handling terminals. This new Pavan business ven-

ture, registered under the name Golfetto Sangati Spa, will of-fer equipment and systems for flour milling and animal feed industries as well as extending its business across a number of applications for grain storage and handling terminals satis-fying requirements relating to in-loading and out-loading of bulk products by ship. Another important new business branch will be plants and systems for producing biofuels. The prod-

uct lines will be marketed un-der the three original names serving world industries.Andrea Cavagnis, CEO of Pavan, comments, “Over the last few years we have been implementing a business con-solidation and expansion plan and Pavan, with this move, will now be in the position to offer and provide our custom-ers with a broader range of solutions and services, equip-ment and systems to complete and integrate food processing lines with cereal and flour mill-ing systems.”The Pavan Group located in Galliera Veneta, Italy serves the food processing industry with technologically advanced automatic plants and systems for processing, dry and fresh pasta, snacks, breakfast cere-als, readymade meals and frozen food products. An-nual sales revenues amount to 90M Euros and exports (120 countries worldwide) account

for 95% of total sales. Pavan has a 35% market share in the pasta processing machinery market and serves the biggest names in the food processing industry: Barilla, Nestlé, Kel-logg’s, Kraft, PepsiCo, Cona-gra, Procter & Gamble and Molinos Rio de la Plata.Company strategy focuses on launching Golfetto Sangati worldwide through the Pavan sales network, the brand im-age and investments.(Pavan - Via Monte Grappa 8 - 35015 Galliera Veneta - PD - It-aly - Tel. +39 049 9423111 - Fax +39 049 9423303 - e-mail: [email protected])

Andrea Cavagnis, CEO Pavan

Group.

Biofuels production plant.


CHIRIOTTI EDITORI

Viale Rimembranza, 60 - 10064 PINEROLO - ITALY

Fax +39 0121 794480 - e-mail: [email protected]

Name ..............................................................................................................

Company ........................................................................................................

Address ...........................................................................................................

City ...................................................................... State .................................

Country ..................................................... Postal Code .................................

e-mail ............................................................... Phone: .................................

food industry supplier

beverage industry supplier

services - research

food producer

beverage producer

wine producer

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MODULO ABB IFBT 2009_Layout 1 22/02/10 17:24 Pagina 1

ADVERTISERADVERTISERINDEXINDEX

AB Tech - Milano. ............................................................. 61

Brevetti Gasparin - Marano Vicentino ....................cover 3

Cavicchi Impianti - Villanova di C. ................................ 49

Chiriotti Editori - Pinerolo .............................................. 62

CMT - Peveragno........................................................cover 1

Comet - Roddi d'Alba ................................................cover 2

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

GS Italia - Marnate ......................................................... 48

Italo Danioni - Milano .................................................... 24

Larioreti - Lecco ................................................................ 31

Me.Tra - Vago di Lavagno ................................................. 43

Mix - Cavezzo .................................................................... 51

Moriondo - Besana Brianza ............................................... 2

Omac Pompe - Rubiera ................................................... 27

Partisani - Forlì ................................................................. 15

Sacchi - Vidigulfo .............................................................. 33

SCA - Fiorenzuola d'Arda .................................................. 25

Soren - Corsico ..........................................................cover 4

Technosilos - Capocolle di B. .......................................... 36

Trivi - Galliate ................................................................... 37

Wolhfarth - Sordio .......................................................... 55

COMPANYCOMPANYINDEXINDEX

Agrifl ex - Forlì ....................................................................44

Altech - Bareggio ................................................................42

AM Alu-Mixer - S. Giorgio delle Pertiche .........................44

Bertuetti - Torbole Casaglia ...............................................34

Boema - Neive ....................................................................28

Cama Group - Garbagnate Monastero ..............................41

Comecal Impianti - Lemignano di Collecchio ..................30

Emmepiemme - Piacenza ...................................................32

Galvanin Food Division - Marano Vicentino ....................31

GEA Niro Soavi - Parma ....................................................28

Goglio - Daverio.................................................................40

Gorreri - Sorbolo Levante di Brescello ..............................39

I.Co.El. - Fondi ...................................................................30

Intech - Calvisano ..............................................................45

MCM Massa - Pianezza ....................................................38

Minipan - Massa Lombarda ..............................................35

Offi cine Mecc. Pellacini - Sala Baganza ............................32

Pavan - Galliera Veneta ......................................................62

COP IFT 2010.indd 2COP IFT 2010.indd 2 18/02/10 14:2218/02/10 14:22



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ITALIANTECHNOLOGY

n. 59 - March 2010ISSN 1590-6515


processing & packagingFOODesign

SCRAPED SURFACE HEAT EXCHANGERS Models HD and XHDFor heating, pasteurizing, sterilizing. For cooling, crystallizing, freezing. Designed and manufacturedwith the materialssuitable to the differentproducts, processes and CIPprocedures.Typical applications are forprocessingFilling creams, ice cream mix, sauces, gravies,baby food, soup, tomato juice, ketchup,margarine, shortenings, processed cheese,ricotta cheese, tomato sauce and paste, icecream and frozen yogurt.

Equipment and Food Technologies

www.soren.it SOREN srl - Via Pacinotti, 2920094 Corsico - Milano - ItalyTel. +39 02 45177.1 - Fax +39 02 45177.340 - [email protected]

PROCESS TANKS Model PCFor blending cooking and coolingVersatile design to match the preciseapplication by:• Mounting additional agitators• Installing ancillary hoppers or tanks on top• Mounting special pump assemblies on

discharge

ApplicationsPreparation of gravies,sauces, soups, creamsand ice cream mixes.

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COP IFT 59_2010.indd 1COP IFT 59_2010.indd 1 22/02/10 15:2722/02/10 15:27

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ITALIAN FOOD TECHNOLOGY 59/2010