Documente Academic
Documente Profesional
Documente Cultură
83 - September 2016
ISSN 1590-6515
ITALIAN
ge nizers
m o
H o
.
.P A complete range to suit
a wide variety of
H
applications and products
CIBUSTEC
Parma (Italy), October 25th-28th 2016
Hall P2, Stand K044
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FBF Italia S.r.l.
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18 Food processing
Freezing equipment for fruit and vegetables - Metal detection solutions - Automatic
dosing machine for ingredients - Horizontal mixers - Aseptic sterilisers - Pasteurizing
systems - Pasta filata cheese production
26 Beverage processing
Energy savings in beer production - Innovation in the analysis of beer - Preform feeding
system
38 Packaging equipment
Only one wrapping machine for any type of cheese - Coffee packaging equipment - Au-
tomatic thermo-sealing machine - Thermoforming machines - Flow-Vac wrapping sys-
tem - Innovative packaging solutions for coffee capsule
46 Nutrition
EU project NU-AGE: new guidelines for a healthier aging in Europe - Berry pigments
may decrease bad cholesterol in overweight individuals - Frying vegetables is healthier
than boiling in water - New study finds clear differences between organic and non-or-
ganic milk and meat - Consumer perception of organic foods affected by food type and
where theyre sold - Drinking more water associated with numerous dietary benefits
- Probiotic strains may fight milk allergy - Broccoli may offer protection against liver
cancer - Vegans may lack essential nutrient intake
60 Consumer trends
A third of consumers remain in the dark over what clean label means - Flexitarian life-
style is new trend - Appeal of sophisticated sodas goes beyond alcohol alternatives
66 Product trends
Super growth for superfoods - Flavoured water to top 10 billion litres in 5 years - Ex-
plosion of seaweed-flavoured food and drink launched in Europe - Craft spirits today
account for one in seven global spirit launches - Global per capita fish consumption rises
above 20 kg a year - World demand for flavours & fragrances still raises
La riproduzione, anche parziale, di articoli ed illustrazioni pubblicati sulla rivista riservata e non
pu avvenire senza espressa autorizzazione scritta dellEditore.
I manoscritti, i dischetti e le illustrazioni inviati alla redazione non saranno restituiti, anche se
non pubblicati. LEditore non assume alcuna responsabilit per quanto riguarda eventuali errori
contenuti negli articoli e per quanto espresso dagli Autori.
research
A new study is further burnishing coppers reputation as an essential nutrient for human
physiology. A research team led by a scientist at the Department of Energys Lawrence
Berkeley National Laboratory (Berkeley Lab) and at the University of California, Berkeley,
has found that copper plays a key role in metabolizing fat.
6.6 to 20.0 degrees C. The understanding the effect placed in large wood- microbes that result in
predicted total moisture of thickness and order of en boxes, or even piled the best chocolate, said
loss matched well with each layer, and material on the soil at the farms Verstrepen. These, he said,
an RMSE value of 0.54 g. properties of each layer, where they are grown, could be added immedi-
Different layers of food and packaging shape on said Verstrepen. At this ately at the onset of fer-
components showed con- cooking performance. The point, the beans are mentation, allowing them
siderably different heating validated model can be surrounded by an unap- to outcompete less desir-
performance. used to design food sys- petizing white, gooey, able microbes, enabling
tem to minimize non-uni- pulp composed of sugars, consistent production of
Food product developers form heating of frozen proteins, water, pectin, high quality chocolate.
can use this model for heterogeneous meals in and small amounts of
designing food products by various microwave ovens. lignin and hemicellulose. However, finding strains
Microbes that are present that could outcompete the
in the farm environment undesirables and produce
then go to work con- high quality chocolate
EXTRUDER S
SPRAY DRIED
FRUIT
AND
VEGETABLE
G RA N ULA T ED
Via Cellini, 16/A - 22071 - Cadorago - Co - Italy | Phone +39 031 905071 | Fax +39 031 904869
email info@nvhextracts.com | web www.nvhextracts.com
higher number of pores is made by combining
with a diameter above 5 sea salt and long-jawed
mm) and its color, which black anchovies in large
was usually darker than of vats to slowly ferment
unsupplemented starch- for 8-12 months, during
based bread. The least which the protein breaks
consumers acceptance down to free amino acids
was found for bread and increases the um-
baked with soy protein. ami taste. It is used as a
readily available source of
The presence of pea protein and seasoning in
and lupine preparations the Asia region.
improved sensory param-
eters of the final product, This researchers, a team
providing more acceptable of researchers (Linh Hue
agents such as guar gum Volumes of the loaves color and smell in com- Huynhm Robert Danhi,
and pectin. baked with soy and pea parison to control, while and See Wan Yan) from
protein were smaller, soy caused a decrease of Taylors University in
The applied preparations while those with albu- all analyzed consumers Malaysia showed that fish
included albumin, colla- min significantly larger scores. The addition of sauce may be used as a
gen, pea, lupine and soy. than control. Presence protein caused an increase partial substitute ingredi-
Their addition had various of non-gluten protein in bread hardness and in ent for salt as a means to
effects on rheological caused changes in crumb enthalpy of retrograded reduce sodium content in
properties of the dough structure (higher porosity, amylopectin, during bread food without diminishing
and volume of the bread. decrease in cell density, storage. palatability. These results
could aid chefs and food
manufacturers in creating
foods lower in sodium
content that would meet
A new alternative to sodium: fish sauce the needs of consumers,
healthcare providers, gov-
ernmental organizations,
Vietnamese fish sauce and flavor. Findings of a dient in various Southeast and consumer advocacy
added to chicken broth, study in the January issue Asian cuisines that add groups without compro-
tomato sauce and coconut of the Journal of Food an umami element to mising taste.
curry reduced the amount Science, published by the many foods. Fish sauce Sciencedaily.com
of sodium chloride by by Institute of Food Tech-
10-25% while still main- nologists (IFT), found that
taining the perceived de- Vietnamese fish sauce
liciousness, saltiness and added to chicken broth,
overall flavor intensity. tomato sauce and coconut
curry reduced the amount
Cooks, chefs and food of sodium chloride by by
manufacturers are looking 10-25 percent while still
for natural ways to reduce maintaining the perceived
sodium in recipes in deliciousness, saltiness
nearly every culture. A big and overall flavor inten-
challenge to doing that is sity.
taste. Consumers typically
describe reduced-sodium Fish sauces are a stand-
foods as lacking in taste ard condiment and ingre-
Bont Infinite S.r.l. | Via Nazionale San Biagio, 127 | 98050 Terme Vigliatore (ME)
Tel. +39 0909783091 | www.natenzyme.com
Quality of dough and bread
prepared with sea salt
or sodium chloride
High sodium intake is a sibility was higher when
major health concern. compared with bread
However, elimination or prepared with NaCl. Loaf
replacement of sodium has volume decreased signifi-
considerable effects on the cantly (P < 0.05) in bread
organoleptic and func- with NaCl. Also, crust
tional properties of bakery color became darker with
products. Salt is a key the increase of sea salt,
ingredient in bread baking most likely because of the pared with sea salt than results encourage us to
and these implications presence of metal ions those prepared with NaCl. investigate the effects of
must be taken into consid- (potassium and magnesi- potassium and magnesi-
eration when reformulat- um) in sea salt. Free sugar Overall, sea salt did not um present in sea salt on
ing for sodium reduction. content in whole bread, affect bread-making qual- the structure of gluten
crumb and crust portions ity, but bread with 0.5% proteins, starch behavior
Researchers from North were significantly lower sea salt presented the best and development of color
Dakota State University (P< 0.05) in breads pre- quality parameters. These through Maillard reactions.
(USA) have evaluated the
functional effects of a
low-sodium sea salt for
use in bread. The study
was published on Journal Improvement of bread making properties
of Food Process Engineer-
ing. 39, (1): 44-52, 2016. by alginates
Bread is commonly pre-
pared with salt and, cur- Researchers from the the temperature of the
rently, high sodium intake Kobe Womens Universi- dough (70-80C) inacti-
is being regulated because ty, Japan, found that the vates the yeast and thus
of its negative health ef- addition of propylene gas production is stopped.
fects. Hence, low-sodium glycol ester of alginic acid However, the oven spring
sea salt was investigated (PGA) or sodium alginate of PGA or sodium alginate/
as a sodium reduction to wheat flour improved wheat flour bread dough
strategy for bread formu- bread making properties continued for 30 min.
lation. Various levels of such as bread height The shrinkage of PGA or
sodium chloride (NaCl) (mm) and specific volume sodium alginate/wheat
and sea salt were used in (cm3/g). The results were flour bread dough at 5 min
a bread formulation. NaCl published on Food Science of baking gradually de- wheat flour dough than in
reduced water absorption and Technology Research. creased to zero at 30 min the control dough resulted
of the dough as compared 22, (1): 145-151, 2016. of baking; however, the in a longer time of gelatini-
with sea salt. shrinkage of the control zation and protein dena-
When PGA or sodium decreased to almost zero turation than in the control
Resistance to extension alginate/wheat flour and at 15 min of baking. The dough during oven baking.
decreased with the use of control bread dough were larger addition of water in http://dx.doi.org/10.3136/
sea salt; however, exten- baked at 210C for 10 min, PGA or sodium alginate/ fstr.22.145
C were associated with a and smoking are also risk reduced risk in people who pants are predominantly
33% risk reduction of cat- factors for this type of took vitamin tablets, so it of UK-origin and female,
aract progression and had cataract, and so a healthy seems that a healthy diet is reflecting cataract pro-
clearer lenses after the 10 balanced diet and lifestyle better than supplements. gression between the
years than those who had generally should reduce ages of 60 and 70 years
consumed less vitamin C the risk of needing a cata- Cataract is the leading on average, so may not be
as part of their diet. ract operation. cause of blindness in the generalisable.
world, affecting approxi-
The study, funded by Kate Yonova-Doing, the mately 20 million people, Also, observational studies
the Wellcome Trust and studys first author said: particularly in Sub-Saharan like this cannot rule out
Guide Dogs for the Blind, The human body cannot Africa where healthcare is the impact of other factors
also found that environ- manufacture vitamin C, less readily available. relating to a healthy diet
mental factors (including so we depend on vitamins that may also have had an
diet) influenced cataract in the food we eat. We Limitations of the study effect on the progression
more than genetic factors, did not find a significantly include that the partici- of cataracts.
which only explained a
third of the change in lens
opacity.
food
processing PIGO has established itself all variety of fruits, vege- and trouble free. It is con-
as a world-class leader in tables and numerous sea, sidered the freezer with
the design and manufac- meat and cheese products, the highest level of sanita-
ture of high technology redefining IQF Technology tion, giving the possibility
freezing equipment and With Adaptable Air Flow. for the user to freeze dif-
freeze dryers, as well as The EASY Freeze technolo- ferent products one after
fruit and vegetable pro- gy provides a perfect shape the other without the risk
cessing equipment, with of IQF products and no of cross-contamination.
an extensive experience in clumps. The fully controlled
both freezing and fruit and fluidisation method keeps PIGO also presents the
vegetable processing. Its the product constantly innovative EASY Freeze
machines achieve excellent suspended above the belt SPYRO, the latest genera-
operating characteristics in a cushion of air, thus tion of spiral freezers giving
and energy efficiency, while resulting in the immediate the utmost advantages to
being user friendly, thus freezing of the crust and the users in terms of energy
guaranteeing many advan- an efficient core freezing of efficiency, hygienic condi-
tages and privileges to the individual pieces, regardless tions and advanced techno-
users. of type, variety or condition logical characteristics. Belt
of the product. gear motors are positioned
PIGO has specialized in outside the insulated cabin
building fluidised bed freez- Whether the product is avoiding any risks of con-
ers, EASY Freeze, the most heavy, light, soft, sticky or tamination due to any oil
suitable for IQF freezing for fragile, the EASY Freeze leakages. The unit does not
always guarantees a max- have any mezzanine floors
imized freezing efficiency and or intermediary plat-
for each unique product, forms to avoid any accu-
thanks to the variable mulation of dirt in order to
speed control of all the have the highest hygienic
fans and belts, allowing standards. The freezer has
on-the-fly optimization of been designed according
air flow conditions. The to the max thermal load
interior video monitor- and max surface occupied
ing allows for a real-time on the belt by the different
supervision of operating products to be treated.
conditions, allowing the EASY Freeze SPYRO is
complete control and designed for a high speed
adjustments of the entire circulation (4-10 m/sec)
process from the outside, of cold air in contact with
without the need to enter the product, on the whole
the freezer. The EASY length of the spiral con-
Pigo at Fruitlogistica show in Berlin.
Freeze is energy saving veyor, hitting the incoming
Horizontal mixer (Nuova Guseo). Sterilization unit for pumpable products (Asepsystems).
EPO-M1000
Combi-Junior
Everybody knows that Real Wholemeal Flours keep all the vitamins,
mineral salts and fibres that the grain contains. Therefore we are
decided to dedicate ourselves to the Wholemeal Grinding activity
with Stone Mills. Our 60-years-old experience in milling sector has
allowed us to bind tradition to technological evolution. So, our Milling
Plants are suitable either for the Milling Industry or for the small
Miller, either for the Bakery or for Rural activity. All our Mills are built
according to International Food and Mechanical Standards.
FORL MILANO
Via Ugo Buli, 2 (z.i.) Piazza Duca DAosta, 8
47122 - Italia 20124 - Italia
Tel. +39.0543.796165 Tel. +39.02.6692734
Fax +39.0543.723237 www.partisani.com Fax +39.02.6692634
pump, C.I.P. System, heat- all kinds of pumpable (HTST) is an operation the cheese vat or packag-
ing-holding-cooling heat products and can choose which increases the shelf ing.
exchanger, aseptic valves among several heat ex- life of the food product
manufactured by Asepsys- changers depending on without altering its organo- MilkyLab presents a ma-
tems, and control panel. the product. leptic properties, thanks to chine for the pasta filata
a heat process that ranges cheese such as Mozzarella,
The machine only takes (Asepsystems - Via Aldo from 72 to 95C in order Buffalo Mozzarella, Pizza
up a small space, it is Moro 6 - 43038 Sala to maintain the pasteuri- cheese, Kashkaval, and
pre-assembled and tested Baganza- PR - Italy - Tel. zation temperature for a analogue Mozzarella. It
in the company, and it is +39 0521 836254- Fax predetermined period of is suitable for processing
electronically controlled. +39 0521 836264 - email: time. both fresh and industrial
The customer has the info@asepsystems.com - blocks of curd and buffa-
opportunity to work www.asepsystems.com) The Extended Shelf Life lo curd, adding powders,
milk is a product subjected rennet casein, starch and
to higher pasteurization vegetable or animal fat
temperatures than those for analogue mozzarella.
Pasteurizing systems traditionally used. Cooking and stretching by
steam or hot water as well
(Frau Impianti - Via V. Dalla as the standardization of
Frau Impianti has been remote-assisted systems, Via 19 - 36015 Schio - moisture in the final prod-
developing processing providing, in addition, a VI - Italy - Tel. +39 0445 uct are two advantages of
lines and equipment for high degree of reliability. 576237 - email: info@ this machine.
the dairy, fruit juice, and The High Temperature fraugroupe.com - www.
beverage sectors since Short Time pasteurization frauimpianti.com) The machine is easy to use
1913. Dynamism, profes- thanks to the recipes set in
sionalism, flexibility and the PLC in order to control
competitiveness are the the ingredients for pro-
main characteristics of this Pasta filata cheese production duction. It guarantees the
company. standardization of mois-
ture in the final product
This company presents MilkyLab has been a mar- in the Italian and interna- with a capacity range from
both individual machines ket leader in the devel- tional dairy industries, this 300 up to 3,000 kg/h.
and complete customised opment of machines and company provides support
systems (including turnkey automatic lines for pasta and professional assistance (MilkyLab - Via R. della Costa
plants) in order to meet filata and processed cheese in choosing the technolog- 670/A - 41122 Modena - RE
all requirements, from production since 1980. ical solutions according to - Italy - Tel. +39 059 260723
simple lines to complete- Thanks to its experience the different requirements, - email: info@milkylab.it -
ly automated and and know-how acquired such as milk coagulation in www.milkylab.it)
Pasta filata
cheese pro-
duction plant
(MilkyLab).
FIMER SRL
Via Pierino Testore 39 -14053 Canelli (AT) - Italy
Tel. 0039.0141.823404 Fax 0039.0141.834504
info@fimer.it - www.fimer.it
Innovation in the analysis
of beer BeerLab for
beer analy-
sis (CDR).
Free to decide how to fit your labeler PH. +39 0376 389311
CHOOSE MAIL: pelabellers@pelabellers.it
at any time: before, during and after
THE SPECIALIST WEB: www.pelabellers.com
purchasing. Models for all speeds.
pelabellers.com
bakery and Continuous melters for cocoa mass
confectionery and chocolate
The TECNO 3 continuous performed by hot rotors, allows a preservation of
fuser, series FC-C, for co- which carry out a scraping the properties of the raw
coa or chocolate masses, action on the surface of material.
has been designed for the blocks.
the confectionery sec- The overall dimensions are
tors that receive these It is easy to introduce reduced and, as a result,
products in semi-finished the blocks of cocoa and the continuous melters
shapes. It is equipped chocolate masses, with no can also be installed in
with a special innovative need to lift them, as the confined spaces.
system which guarantees loading hopper is located
high productivity, reduced at operator height. Entirely made from AISI
energy costs and savings 304 stainless steel and per-
in labour. The loading surface, fectly insulated, the FC-C
tilted and hot, makes series continuous melters
The thermal exchange them spontaneously slide are fitted with a dual tem-
is highly efficient thanks toward the rotors, which perature control circuit to
to the mechanical work are heated and fitted with keep the operating tem-
a thin spiral. perature under control and
constant. The melters are
This acts as a scraper and managed by a comprehen-
constantly creates a new sive electrical system on
area to be melted in con- board the machine.
tact with the hot part. The
liquid product is collected The TECNO 3 continuous
in a tank where the rotors fusers can be equipped with
are installed and is con- automatic devices which
stantly collected and sent empty them completely in
to production. Before the case the product needs to
transfer pump, there is a be replaced, as well as CIP
filter to catch any unwant- cleaning systems.
ed substances.
(TECNO 3 - Via Mastri
The melting cycle is Cestai 2 - 12040 Cornel-
considerably faster iano dAlba - CN - Italy
compared to traditional - Tel. +39 0173 610564
static systems, without - Fax +39 0173 619494
Continuous melter for cocoa mass and chocolate a need for excessively email: a.mattis@tecno-3.
(TECNO 3).
high temperatures, which it - www.tecno-3.it)
SCAsrl-ViaFriuli,5-29017-FiorenzuolaDArda-Piacenza-Italy
Ph. +39 0523 981616 - Fax +39 0523 981834 - info@sca-srl.com
1FIRM IN THIS SECTOR TO HAVE IT R.I. di Piacenza n 01323250181 - Cap. Soc. 50.440,00 i.v.
www.sca-srl.com
35
1
T
AN
N I D I AT TI
VI
0 201
fillers Bottle washer
and cappers
of cheese in the machine proposed by Tecno Pack. The FP027 is character- been a success considering
and speed up the process. The range of machines is ized by a quick switch the diffusion in Italy and
This is the reason why the composed of the FP200 from one type of cheese abroad of the 3 kg. cans
FP027 technology meets EVO, a top-mounted reel to another, from cubes to (France, Holland, Belgium,
all customer requirements suitable for cheese por- whole cheese, working up Portugal, Spain). More and
in terms of small quantities tions packaged in trays, to 100 pieces per minute. more coffee toasters have
and many formats. and the FP025EVO and This is definitely the added chosen this system to dis-
the FP025EVOBB. All the value of this machine. tribute coffee to bars.
The FP027 can also pack machines are developed in
fresh products. Thanks to order to be combined with (Tecno Pack - Via Lago di Today, PRO.VE.MA. is
the correct gas mixture, robotic systems, such as Albano 76 - 36015 Schio recognized as the market
the flow pack sealing automatic product feed- - VI - Italy - Tel. +39 0445 leader in packaging lines
and cold chain handling, ing, with the purpose of 575661 - email: comm@ and seaming machines for
decline has decreased by minimizing human inter- tecnopackspa.it - www. the production of 4, 3, 2
about 70%, such as for vention. tecnopackspa.it) and 1 kg cans for coffee
Rigatel del Castel cheese. beans and for 250 and 125
g cans for ground coffee.
The FP027 ensures opti- The seaming machine clos-
mum sealing, thus contrib- Coffee packaging equipment es the cans with vacuum
uting to an increase in the and inert gas saturation
shelf-life of the cheese. thus obtaining an amount
This machine has proved PRO.VE.MA. is an Italian Martinotti. After years of of O2 residue less than
to consider and better face company operating in the activity in the food indus- 0.6% in order to preserve
the initial microbial loads of field of machineries for try, they decided to focus the coffee aroma. The 2
cheese, type of film, sani- the food industry and in on new machineries, i.e. lines are available both in
tizing operations and the particular in the coffee the seaming machines with semiautomatic and auto-
correct gas mixtures and industry. It was born from vacuum and gas injection matic versions.
temperatures used in mod- the experience of the two for 3 kg big metal boxes
ified atmosphere (MAP). In partner founders, Angelo and 250 g small metal PRO.VE.MA. also presents
the numerous tests carried Culacciati and Fiorentino boxes. This choice has the COMBI line with two
out by Leone, thanks to
the FP027, the shelf-life of
some cheeses has increased
from 90 to 120 days such as
for the Pecorino sardo.
CA.VE.CO. presents Magic, The Magic T it is able to seal the product that protrudes
the revolutionary machine trays in plastic, aluminum or from the trays.
that recognizes and packs coupled cardboard. For vac-
different sizes of trays uum and in vacuum + gas The Magic system guar-
without tool change. there is the model VG; Mag- antees up to 8-15 cycles/
ic VG SKIN allows to create, min in simple sealing, up
This automatic ther- with the use of a specific
mo-sealing machine is film, a skin effect inside a
suitable for any pack- preformed tray because
aging where protective the film perfectly follows
atmosphere (MAP), SKIN the shape of the packaged
is required or only the product. Finally, there is the Magic, the smart
sealing of food products in Over-SKIN model which thermo-sealing machine
(CA.VE.CO.).
preformed trays. creates a skin effect also on
STAWIMPIANTI S.r.l. Strada Privata Oglio, 12/14/16 - Frazione Sesto Ulteriano - 20098 San Giuliano Milanese (MI) - Italy
Tel.: +39 02 98282186 r.a. - Fax: +39 02 98282196 - stawimpianti@stawimpianti.it - www.stawimpianti.it
With an IP65 degree of eters of different produc- formed along the length of solution for the automation
water and dust protection, tions thus ensuring, thanks the bag (longitudinal seal). of the vacuum packing
the Magic satisfies the to the extremely fast tool All excess material from the process, while offering
demands of cleaning and change system, the most longitudinal seal is removed a high level of flexibility.
hygiene typical of the food elevated flexibility of use from the package by means With this machine, Ulma
industry. of its category. of a film scrap removal sys- Packaging ensures several
tem. This provides a shrink key benefits such as high
Thanks to its PLC, pro- (CA.VE.CO. - Via Golgi bag with excellent aesthet- flexibility, process automa-
grammed by CA.VE.CO. 18 - 25036 Palazzolo ics thanks to the narrow tion, increase in produc-
specialized technicians, the sullOglio -BS - Italy - Tel longitudinal seal. tivity and reduced labour
Magic system allows to +39 030 7300611 - www. requirements. There are
store the working param- caveco.it) The Flow-Vac system also great advantages with
senses the beginning of -less: less material usage,
each product and indexes less seal contamination,
the incoming product less vacuum leakages, and
Flow-Vac wrapping system automatically. The trans-
versal welding is a fully her-
less material stock.
NU-AGE dietary
guidelines for elderly
researchers from the and British and least for the country differences archers from the NU-AGE
NU-AGE project com- the Italian participants. exist and most important- project used a wide range
bined existing dietary These results require ly to understand the mea- of techniques regarding
reference values, a set of further verification and ning of these changes for genetics, epigenetics, tran-
references for nutritional analysis to determine why the health of the elderly. scriptomics, metagenomics
intake that is based on and metabolomics to an-
currently available scien- swer even more questions
tific knowledge, as well about the effect of the
as food-based dietary Attitudes and perceptions of elderly Mediterranean style diet
guidelines, to create on food choices on age-related disorders.
new recommendations and nutrition information Analyses of the omics are
relevant to the elderly. still in progress and the
Special attention was paid While it was observed contain too much infor- results will follow in the
to selected nutrients that that participants change mation. However, intere- near future.
could be of concern in the their diets towards the stingly, involvement in the
aging population, such new recommendations, study encouraged nearly So far, the NU-AGE project
as vitamin D, B12, and the NU-AGE project also two thirds of the parti- was the first and the big-
calcium, along with water aimed to assess what is cipants consuming the gest study using a whole
and dietary fibre. Then, driving food choices and NU-AGE diet to look for diet approach to answer
the scientists translated determine attitudes and more nutrition and health crucial questions about the
these dietary reference perceptions of elderly information. improvement of health and
values into the NU-AGE consumers towards heal- quality of life in the EU
food-based dietary gui- th-related information. Apart from the outcomes ageing population.
delines in order to inform described above, the rese- Eufic.org
consumers what and how This assessment was
much they should eat performed via a specifical-
from a certain food group. ly designed survey com-
For example, instead of
saying eat more polyun-
pleted by all participants,
regardless of whether or
Berry pigments may decrease
saturated fatty acids, the not they were eating the bad cholesterol
NU-AGE diet. Participants
in overweight individuals
researchers advised on
how much oily fish contai- said that the top five in-
ning this specific nutrient fluences on their purchase
should be consumed. decision were: best before
date, price, taste, ingre- Anthocyanins are dietary in those with elevated
At the end of the study, dients, and habit. flavonoids commonly con- bio markers, or in more
it was measured whether sumed in the diet, which colloquial terms, indivi-
participants from the They were also asked if have been suggested to duals who are overweight
intervention group chan- they use a nutritional label have a preventative effect or obese.
ged their dietary intake that contains informa- on cardiovascular disease
towards the NU-AGE tion such as calories, fat, (CVD) development among The Researchers syste-
dietary guidelines. Indeed, salt, sugar content, when epidemiological studies. matically reviewed ran-
participants from all five buying foods. One third domized controlled trials
countries improved their of volunteers said they Researchers from George (RCTs) testing the effects
diets according to the new dont use labels and one Mason University of Fair- of purified anthocyanins
recommendations, howe- fifth occasionally use the fax (Usa) published in the and anthocyanin-rich
ver country differences labels. The reason for not journal Nutrition a review extracts on markers of
were seen. The greatest using labels was that they where they found that the CVD (triglycerides, total
changes were observed are difficult to read due flavonoids that give berries cholesterol, low-density
for French volunteers, to, for example, a small their color may help de- lipoprotein (LDL) choleste-
followed by Polish, Dutch print, and because they crease the bad cholesterol rol, high-density lipopro-
GRINDING MILLS
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The Company also produces closed circuit,
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Customers have at their disposal a test room
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Upgrading
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Consumer perception of organic foods Another finding from the
research was that where the
affected by food type and where theyre sold food item was purchased
mattered. The researchers
concluded that retailers like
The organic food industry centers, Walmart or Target. the researchers found an Target may be better outlets
has grown from fresh pro- Each participant only interesting interaction for promoting organic vice
duce and grains to snack evaluated one of the eight between the organic label products while retailers like
foods and condimen- potential combinations. and product type. Walmart may only be good
ts--from farmers markets outlets for promoting orga-
to supercenters. Has this We chose strawberries Organic strawberries nic virtue products.
new variety in organic and cookies because they had higher expected taste
products, and the avai- represent a virtue and a ratings than non-organic The study also revealed
lability of them, affected vice product, respectively, strawberries, but cookie that participants seemed
consumers perceptions? and both are currently taste ratings did not differ, misinformed about organic
A University of Illinois available in the marketplace Ellison says. However, the standards.
researcher and her team in organic and non-organic opposite was true with
designed an experiment forms, Ellison says. We nutrition ratings. Organic Even though products
to provide insight on some chose Target and Walmart cookies were rated as carrying the USDA Organic
of the variables that may because the two stores more nutritious almost label must contain at least
influence opinions about have similar prices but very twice as healthy as 95 percent organic ingre-
organic foods. different brand images. non-organic cookies, but dients by definition, our
Target has positioned itself no difference was obser- participants believed orga-
Past research has often in the marketplace as a ved for strawberry ratings. nic cookies only contained
asked how much someo- store that emphasizes style, 62 percent organic ingre-
ne is willing to pay for an design, and aspiration. Wal- These results suggest that dients, Ellison says. This
organic product, but has mart, conversely, promotes the purchase of organic suggests more education
rarely considered the con- a low price image. virtue foods like strawber- may be needed to ensure
text in which that purcha- ries may be based more consumers understand
se takes place, says U of Results of the study showed on taste considerations, what the organic label me-
I food economist Brenna that context indeed matters. but organic vice foods like ans and that this definition
Ellison. In this study, we While organic products cookies may be purchased does not change across
look at how the organic were generally rated more based on nutrition consi- products or stores.
label interacts with the highly than non-organic, derations, Ellison says.
product type as well as the Putting the organic label
retail purchase context. in context: Examining the
interactions between the
Ellison and her team con- organic label, product
ducted an experiment with type, and retail outlet is
605 people who evaluated published in Food Quali-
a food products expected ty and Preference. It was
taste, nutrition, safety, written by Illinois rese-
and likelihood of purcha- archers Brenna Ellison,
se. The products were Brittany Duff, and Tiffany
strawberries and chocolate Barnett White and Ph.D.
sandwich cookies sold by student Zongyuan Wang.
a fictitious brand called The authors note that this
Cams. In the experiment, research did not receive
the products were either funding support from any
organic or non-organic and food retailer or manu-
sold in one of two super- facturer.
MACCHINE IMBOTTIGLIATRICI
Quality
Environmental Microbiolo- These results demon- and allowed identification ca vegetable containing
gy journal a study where strate that combination of of three novel probiotic bioactive compounds, may
they have identified and both in vitro and in vivo strains which are active impede the accumula-
selected probiotic strains screening is effective in against sensitization in tion of fat in the liver and
with preventive properties probiotic strain selection mice. protect against NAFLD in
in allergy, using a combi- mice. Therefore, Jeffery
nation of in vitro and in and her team wanted to
vivo approaches. To that
end, thirty one strains Broccoli may offer protection find out the impact of
feeding broccoli to mice
belonging to bifidobacte-
ria and lactic acid bac-
against liver cancer with a known liver can-
cer-causing carcinogen.
teria were screened for The researchers studied
their immunomodulatory four groups of mice; some
properties in two cellular Consumption of broc- that liver cancer needed of which were on a control
models, namely human coli has increased in the to be studied particularly diet or the Westernized
peripheral blood mono- United States over the last because of the obesity diet, and some were given
nuclear cells (PBMCs) and few decades as scientists epidemic in the U.S. It is or not given broccoli.
T-helper 2 (Th2) skewed have reported that eating already in the literature
murine splenocytes. Six the vegetable three to that obesity enhances the
strains inducing a high five times per week can risk for liver cancer and
IL10/IL12p70 ratio and a lower the risk of many this is particularly true for
low secretion of IL-4 on types of cancer including men. They have almost
both cellular models were breast, prostate, and colon a 5-fold greater risk for
selected, and their pro- cancers. liver cancer if they are
tective impact was tested obese.
in vivo in a murine model A new study from the Uni-
of food allergy to -lacto- versity of Illinois published Jeffery says that the ma-
globulin. on Journal of Nutrition, jority of the U.S. popu-
2016; 146 (3): 542 reports lation eats a diet high in
Three strains showed a that including broccoli in saturated fats and added
protective impact on sen- the diet may also protect sugars. However, both of
sitization with a decrease against liver cancer, as well these are stored in the
in allergen-specific IgE as aid in countering the liver and can be converted We wanted to look at this
as well as on allergy with development of fatty liver to body fat. Consuming liver carcinogen in mice
a decrease in mast cell or nonalcoholic fatty liver a high-fat, high-sugar that were either obese or
degranulation. disease (NAFLD) which diet and having excess not obese, Jeffery ex-
can cause malfunction of body fat is linked with the plains. We did not do it
Analysis of the impact of the liver and lead to hepa- development of NAFLD, using a genetic strain of
these three strains on the tocellular carcinoma (HCC), which can lead to diseases obese mice, but mice that
T-helper balance revealed a liver cancer with a high such as cirrhosis and liver became obese the way
different mechanisms of mortality rate. cancer. that people do, by eating a
action: the L. salivarius high-fat, high-sugar diet.
LA307 strain proved to The normal story about We called this a Western-
block both Th1 and Th2 broccoli and health is ized-style diet in the study Although the research-
responses while the B. that it can protect against because we wanted to ers were predominantly
infantis LA308 strain a number of different model how so many of us interested in broccolis
induced a pro-Th1 profile cancers. But nobody had are eating today, Jeffery impact on the formation
and the L. rhamnosus looked at liver cancer, says. and progression of can-
LA305 strain induced says Elizabeth Jeffery, a cerous tumors in the liver,
both pro-Th1 and regula- U of I emeritus professor Previous research suggests Jeffery explained that they
tory responses. of nutrition. We decided that broccoli, a brassi- also wanted to observe the
That was what we really Vegans may lack essential nutrient intake
set out to show, Jeffery
says. But on top of that
we were looking at the The health benefits of a nal intake. Nutrients of food, plant-based diet
liver health. There are ac- plant-based diet is well-k- concern are vitamin B-12, is commendable, and a
tually two ways of getting nown, but the question iron, calcium, vitamin D, well-planned vegan diet
fatty liver; one, by eating remains: Could vegans protein and omega-3 fatty can be adequate to achie-
a high-fat, high-sugar diet be at risk for deficiency acids. ve proper nutrition, but
and the other by drinking of essential nutrients? A requires some education.
too much alcohol. In this retrospective review indi- We found that some of
case, it is called non-alco- cated that vegans should these nutrients, which
holic fatty liver, because ensure adequate intake of can have implications
we didnt use the alcohol. a few nutrients. in neurologic disorders,
And it is something that is anemia, bone strength and
becoming prevalent among According to a 2012 other health concerns,
Americans. This disease Gallup poll, 2% of the can be deficient in poor-
means you are no longer U.S. population follows ly planned vegan diets,
controlling the amount of a vegan diet, which is a says Heather Fields, M.D.,
fat that is accumulating in strict plant-based diet that Community and Internal
your liver. excludes all animal-deri- Medicine at Mayo Clinic
ved foods. Increasingly, in Arizona. Contrary to
With NAFLD, lipid globules people are choosing to popular belief, Vegans
form on the liver. During follow this diet for ethical, have not been shown to
the study, the researchers environmental, religious be deficient in protein
observed these globules and health concerns. With intake or in any specific
in the livers of the mice on the growing popularity amino acids. The study The Mayo Clinic review
the Westernized diet. of plant-based diets, the points out that some team recommends that he-
Mayo Clinic team com- vegans rely heavily on alth care providers monitor
We found that the West- piled a review, recently processed foods and may vegan patients for adequa-
ernized diet did increase published in the , to not eat a sufficient variety te blood levels of vitamin
fatty liver, but we saw that monitor and advise vegans of fruits, vegetables and B-12, iron, ferritin, calcium
the broccoli protected to ensure proper nutritio- whole grains. A whole and vitamin D.
Caribou Coffee and Mars are the of what it means at all. This may
latest big players to embrace clean reflect the fact that the term
labelling, with the former com- clean label is more widely used
mitted to removing all artificial in industry than as a marketing
flavourings by the end of 2016, claim in itself. However as the
while Mars will phase out artificial clean movement gains mainstre-
colours from its food and drinks am traction, as reflected by the
globally over the next five years. popularity social media hashtags
But with ambiguity surrounding such as #cleaneating, it is impor-
the term, how much influence will tant that marketers understand
such promises have on consu- what clean actually means to the
mers? consumer.
According to Felgate, the more Caribou Coffee is a smart one, As more brands take steps to
the term is bandied about, the according to Felgate. While remove artificial ingredients from
less impact it will likely have Caribou Coffee promotes the their portfolios, it remains to be
among consumers in the long removal of artificial flavourings seen how much weight clean label
term: Whats interesting is that as their clean label pledge, the will have in the future, especially
in the US where the clean label- message given to consumers as the philosophy behind the term
ling movement is arguably more focuses strongly on the sensory increasingly becomes the norm
advanced, almost half of consu- benefits. rather than an exception. What is
mers (45%) do not understand its clear is that brands cannot rely on
meaning. The lack of clarity may The brand emphasizes the real- clean messaging alone to convince
actually turn consumers away ness of its ingredients to provide consumers to buy a product. Given
from brands marketed in this way, a superior flavour, with slogans just one in 10 consumers would be
rather than promoting the sim- like change you can taste and it willing to pay over 5% more for a
plicity that should underpin the just got real taking centre-sta- product claiming to be clean label
ideals of clean labelling. ge. Highlighting these sensory (Canadeans Q4 global survey,
advantages will resonate much 2015), brands must focus on other
So how can brands align with more strongly with consumers core benefits, such as taste or
the clean label trend, without than relying solely on the po- health, to differentiate themselves
alienating consumers? The recent tentially confusing clean label and justify a premium.
approach by US coffee chain message to sell the brand. www.canadean.com
2015
ing and developing through basic notions, tests,
emotions.
baking
shop.chiriottieditori.it
PUBB TRADIZIONE IN EVOLUZIONE FB web_Layout 1-1.indd 1 28/08/15 17:02
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The companys latest report states from the mass market and exude new and unusual food and drink Y
that alcohol moderation and superior quality through unique flavours at least occasionally,
illustrating willingness to explore
CM
everyday consumption and special Canadeans consumer research Manufacturers can tap into this K
TECNOMECO SRL
Via E. Papini, 26/28 - 43036 Fidenza (PR) ITALIA
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Super growth for superfoods
product
trends Superfoods, they are frequent- wonder foods, as in 2015 alone
ly marketed as the answer to there was a 36% rise in the num-
our health woes and now new ber of food and drink products
research from Mintel highlights launched globally featuring the
the popularity of these nutrient terms superfood, superfruit
packed foods. Mintel GNPD or supergrain. In 2015, the US
(Global New Products Database) played host to the most super
reveals that between 2011 and food and drink launches (30%),
2015 there was a phenomenal followed by Australia (10%),
202% increase globally in the Germany (7%), the UK (6%) and
number of new food and drink Canada (6%).
products launched containing the
terms superfood, superfruit or The surge in launches comes
supergrain. as a result of strong consumer
demand for highly nutritious
And it seems there is no end to products. Today, over seven in
the popularity of these so called 10 consumers in France (72%),
Germany (71%), Italy (73%) and
Spain (72%) agree that heal-
th-promoting benefits of natural
foods, for instance fruit and
vegetables, are preferable to the
added benefits of functional fo-
ods. What is more, the research
reveals that the superfood sen-
sation has spread beyond food
and drink. Indeed, while 43%
of products launched with the
words superfood, superfruit
or supergrain in the product
description were in the food ca-
tegory between 2011 and 2015
and 11% fell under the drink
category, as many as three in 10
(30%) were found in beauty and
personal care, while 12% were in
the health and hygiene category
and 4% were in the pet category.
The popularity of super pro- new flavours and textures. They Pulses can be used to add a range
ducts is clear as food and drink are a great way for free-from of natural health benefits to food
manufacturers globally are tap- products to talk about health. and drink products. Additionally,
ping into a demand for these nu- Stephanie continues. healthy pulses are staples in many
tritionally dense ingredients. But ethnic cuisines, offering manu-
superfoods are not only limited to Alongside the hype in launch acti- facturers a pathway for product in-
food and drink, they are regularly vity, there is also strong consumer novation for convenience-seeking
springing up in the beauty, health interest in ancient grains as 30% ethnic food explorers. Stephanie
and hygiene and pet food aisles of UK pasta consumers say that continues.
as a result of todays consumers pasta made with ancient grains, for
becoming much more aware of instance quinoa, is healthier than Mintel research reveals that super
what they are putting into and regular pasta. Whats more, usage seeds have also seen an uptick in
onto their bodies. of these heritage grains is high, as usage. Over the past two years,
two in five (41%) US consumers the percentage of food and drink
have eaten ancient grain-based products containing chia seeds has
The trends cereals. risen by 70%, whilst the percenta-
ge containing pumpkin seeds has
In particular, the trend towards a Whilst the number of products grown by 27% and the percentage
wheat-free diet has resulted in a containing ancient grains have of food and drink products contai-
growing number of products con- been rising, next we could see the ning sunflower seeds has grown
taining the supergrains ancient popularity of sprouting ancient by 22%.
grains. And whilst quinoa and grains. The ancient, accidental
buckwheat have all become hou- process of sprouting, where whole Some seeds, including chia and
sehold names in recent years, its grains are soaked and left to ger- pumpkin seeds, offer complete
chia which has seen the biggest minate has largely been eliminated protein, with all nine essential
rise in usage. by modern processing techniques. amino acids in the correct ratios.
However, a lot of protein from
Between 2014 and 2015, there There has been a return to this seeds is incomplete. Blending
was a 70% increase in the percen- ancient practice, with controlled seeds can help improve the qua-
tage of food and drink products sprouting practices being intro- lity of protein. Stephanie adds.
launched containing chia, whilst duced, as the nutritive advantage Going forward, it seems that
the percentage of food and drink of sprouted grains is being reco- turmeric known for its anti-in-
products containing teff rose by gnised. The ancient grain quinoa flammatory benefits and moringa,
31%. Meanwhile, the percentage is leading the comeback of sprou- said to have beauty and anti-a-
of food and drink products contai- ted grains. Stephanie continues. ging properties, could be the
ning quinoa rose by 27%. superfoods to watch.
And whilst ancient grains have
Desire for healthier, less been in the spotlight over the past Turmeric has potential as an in-
refined alternatives to wheat year, with the UN announcing gredient in supplements and fun-
has fueled the rediscovery of 2016 the year of the pulse, pulses ctional food and drink products,
ancient grains. Flavorful and nu- too have been receiving added at- particularly within products aimed
trient-dense ancient grains have tention. Over the past two years, at the growing senior population.
begun to change the negative the percentage of food and drink Additionally, moringa could be
perception of some carbohydra- products launched with green used in anti-ageing beauty food
tes by leveraging their nutritio- split pea has grown by 126%, products.
nal profile and rich heritage. whilst the percentage of food and
drink products containing coral Whilst currently the ingredient is
Ancient grains offer an alternati- lentils has grown by 62% and the used in many beauty launches, the
ve to wheat but also come bun- percentage of food and drink pro- leaves are nutritional powerhou-
dled with functional and nutri- ducts containing yellow split peas ses. Stephanie concludes.
tional components, and provide has increased by 21%. www.mintel.com
As consumer demand for low-salt category. Indeed, around one third products also tasty, as the majori-
products grows, food and drink of consumers in Italy (30%), Poland ty of European snack consumers
offerings that reduce the intake of (36%) and Spain (37%) would like agree that taste is king: 56% of
dietary sodium are increasingly po- to see a wider variety of healthier Italian, 57% of Spanish, 62% of
pular. Seaweed is not only a natu- snacks. French, 65% of Polish and seven
ral way to substitute salt, but also out of ten (70%) German consu-
exhibits antioxidant, antimicrobial, Consumer demand is mirrored in mers agree that flavour is more
and anti-inflammatory properties recent launch activity, as 37% of important than calorie content
which may lower cholesterol, seaweed-flavoured food and drink when indulging in a snack.
reduce blood pressure, or aid in di- launches in Europe between 2011
gestion and weight management. and 2015 took place in the snack The inherent health benefits in
Stephanie continued. category, according to Mintels seaweed allow it to fit naturally
Global New Products Database into the healthy snack category.
(GNPD). Other top categories for But even though consumers
Snacks with seaweed flavour new product development in Euro- interest in health-enhancing food
especially popular pe include sauces and seasonings continues to increase, seaweed
(12%), bakery (9%), and soup (8%). snacks will need to deliver on fla-
Seaweeds health halo presents a vour in order to be successful with
big opportunity for manufacturers However, Mintel research Western consumers. Stephanie
in the West, especially in the snack shows its important that these concludes.
shop.chiriottieditori.it
Whilst craft beer has taken the And it seems the surge in launch-
world by storm, today there is a es of craft spirits is backed
new drink taking a shot at global globally by strong consumer
popularity craft spirits. Indeed, demand for artisanal alcoholic
new research from Mintel reveals beverages. Over half (55%) of
that spirits positioned as craft US alcohol drinkers agree that
have so far accounted for one craft alcohol brands are of higher
in seven (15%) new global spirit quality than big brands and de-
launches to date in May 2016, up mand is mirrored across Europe
from just one in 20 (5%) in 2011. too. Around half of consumers in
France (55%), Italy (53%), Ger-
Overall, research from Mintel many (50%) and Poland (46%)
GNPD (Global New Products Da- agree that spirits from small/
tabase) reveals craft spirit launch- craft distillers are more appeal-
es increased by 265% globally ing than large, mass-produced
between 2011 and 2015 and it brands. Whilst in the UK, 37% of
seems that it is the US who have dark spirits/liqueur drinkers are
been driving the craze. Of all craft prepared to pay more for craft
spirits launched in this time, half variants.
(49%) have been in the US and
42% in Europe, compared to just
4% in Latin America and 3% in USA lead the grow
Asia Pacific.
Jonny Forsyth, Global Drinks An-
alyst at Mintel, said: Craft spirit
launches are growing at a rapid
pace and will continue to rise
in more mature markets - par-
ticularly the US - as consumers
continually seek out special of-
ferings. Despite being a relatively
small sector of the market, craft
spirits are growing in response to
the huge consumer-led demand
for more authentic, more distinc-
tive, more local, less processed
and more interesting spirit
brands.
supreme, accounting for 43% of Furthermore, Mintel research in- 41% of US white spirit drinkers
global craft spirit launches in 2015, dicates that almost half (46%) of looking for a flavour that they
up from 37% in 2011. However, German Millennial spirits buyers like when choosing white spirits,
gin is hot on its heels, account- say high quality is an important while fruit (36%) and sweetened
ing for 23% of global craft spirit factor influencing their purchase (34%) top the list of flavours US
launches in 2015, up from 9% in intention, up from 35% in 2013. dark spirit drinkers are currently
2011. consuming.
Millennials are a driving force
For craft producers, gin has the behind the growth of craft spirits, Although flavoured spirits arent
advantage of taking days rather having taken their creative and as established in Europe, consum-
than years to produce, unlike whis- unique ethos into their spir- ers still show an interest in these
ky. Therefore as start-ups seek its-buying habits. Rather than drinks. Around one fifth (23%) of
to balance production of more wanting to affiliate themselves consumers in Poland agree that
nuanced spirits with the commer- with bigger brands, Millennials spirits with added flavour are
cial realities, gin is an appealing often seek to define themselves by worth paying more for, followed
choice. Jonny adds. more niche, higher quality brands by 19% in Spain, 18% in Germany
with a quirky backstory; and and 18% in Italy.
ideally, they are brands their peers
Millennials driving have not even heard of. Jonny Traditionally, many craft distillers
the demand continues. have stayed away from flavouring
spirits as this is seen as less premi-
Mintel research reveals that it As craft spirits gain traction, they um. However, with flavour a key
is Millennials who are driving are increasingly venturing into driver for spirits drinkers in many
demand for craft spirits around flavoured territory, particularly in countries, craft innovators are now
the globe. Three quarters (75%) of the US market. Almost half (47%) seeking to use more premium, nu-
US Millennials agree craft alcohol of the craft spirits launched in anced and naturally flavoured in-
brands are higher quality than big the US in 2016 are flavoured, up novation. This is a route that craft
brands and 34% of UK Millennials from one fifth (21%) in 2015. In- brewers have previously followed.
agree craft drinks are worth paying deed flavour remains a key driver Jonny concludes.
more for. in spirit choice in the US, with www.mintel.com
www.foodexecutive.com
FAOs new State of World Fi- There were around 4.6 million fi-
sheries and Aquaculture report shing vessels in the world in 2014,
urges more work to rein in over- 90% of which are in Asia and Afri-
fishing ca, and only 64,000 of which were
24 meters or longer, according to
kgGlobal per capita fish consu- SOFIA.
mption has risen to above 20 kg
a year for the first time, thanks Globally, fish provided 6.7% of all
to stronger aquaculture supply protein consumed by humans, as
and firm demand, record hauls well as offering a rich source of
for some key species and reduced long-chain omega-3 fatty acids,
wastage, according to a new FAO vitamins, calcium, zinc and iron.
report. Some 57 million people were
engaged in the primary fish pro-
Yet despite notable progress duction sectors, a third of them in
in some areas, the state of the aquaculture.
worlds marine resources has not
improved, the latest edition of the Fishery products accounted for
UN agencys The State of World 1% of all global merchandise trade
Fisheries and Aquaculture (SOFIA) in value terms, representing more
says that almost a third of com- than 9% of total agricultural expor-
mercial fish stocks are now fished ts. Worldwide exports amounted
at biologically unsustainable levels, to $148 billion in 2014, up from
triple the level of 1974. $8 billion in 1976. Developing
countries were the source of $80
Global total capture fishery pro- billion of fishery exports, provi-
duction in 2014 was 93.4 million ding higher net trade revenues
tonnes, including output from than meat, tobacco, rice and sugar
inland waters, up slightly over combined.
the previous two years.
Life below water, which the
Alaska pollock was the top Sustainable Development Agenda
species, replacing anchoveta for commits us to conserve, is a major
the first time since 1998 and ally in our effort to meet a host of
offering evidence that effective challenges, from food security to
resource management practi- climate change, FAO Director-Ge-
ces have worked well. Record neral Jos Graziano da Silva. This
catches for four highly valuable report shows that capture fisheries
groups - tunas, lobsters, shrimps can be managed sustainably, while
and cephalopods - were repor- also pointing to the enormous and
ted in 2014. growing potential of aquaculture
Aquaculture
chiriottieditori.it
Global demand for flavours and segments as consumers around boost demand for flavours. The
fragrances flavour blends, the world increasingly demand strongest driver of growth in de-
fragrance blends, essential oils products with natural and organic veloped countries will be growing
and natural extracts, and aroma ingredients, notes analyst Christi- consumer interest in natural and
chemicals is forecast to grow ne OKeefe. organic products, which will drive
3.9% per year, reaching $26.3 bil- demand for essential oils and
lion in 2020. Increasing consumer The developed economies of natural extracts.
demand for more natural products North America, Western Europe,
and transparency in labelling, and Japan have been the domi- More robust gains in demand for
driven in part by health concerns nant markets for flavours and fra- flavours and fragrances will be
regarding artificial ingredients, grances, sustained by large food seen in the developing economies
will impact demand, particularly and beverage and cosmetic and of the Asia/Pacific and Africa/
in developed countries. These toiletry industries, as well as high Mideast regions. In these areas, a
and other trends are presented in levels of consumer spending. growing middle class and increa-
World Flavours & Fragrances, a new ses in personal spending will drive
study from The Freedonia Group, a Going forward, the maturity of demand for fragrance-containing
Cleveland-based industry research these markets will limit growth in cosmetics and toiletries, as well as
firm. demand for flavours and fra- processed foods and carbonated
grances, although the growing beverages. The increasing popu-
Flavour blends will continue to be use of higher value and higher larity of these products will boost
the largest flavour and fragran- quality products will sustain use demand for fragrance blends,
ce segment by value, with gains of flavour and fragrance blends. aroma chemicals, and flavour
driven by increasing demand for Additionally, the increasing blends. In contrast to more deve-
processed foods in developing re- popularity of reduced-salt and loped regions, aroma chemicals
gions. Growth in essential oils and reduced-sugar prepared foods, will show healthy growth as local
natural extracts will outpace the which require higher flavour food, beverage, toiletry product,
other major flavour and fragrance loadings to maintain taste, will and cleaning product manufactu-
rers continue to utilize them due
to their low cost compared to
natural alternatives.
World flavour & fragrance demand in million dollars (The Freedonia Group) World Flavours & Fragrances (pu-
% Annual Growth blished 03/2016, 412 pages) is
Item 2010 2015 2020 2010-2015 2015-2020 available for $6300 from The Fre-
World Flavour & Fragrance Demand 21057 21705 26265 0.6 3.9 edonia Group. For further details
North America 6182 6560 7430 1.2 2.5 or to arrange an interview with the
Western Europe 6030 5972 7010 -0.2 3.3 analyst, please contact Corinne
Asia/Pacific 5510 6410 8455 3.1 5.7 Gangloff by phone 440.684.9600
Central & South America 1502 1187 1400 -4.6 3.4 or email pr@freedoniagroup.com.
Eastern Europe 1010 810 995 -4.3 4.2 Information may also be obtained
Africa/Mideast 823 766 975 -1.4 4.9 through www.freedoniagroup.com.
Management, says: Sound This, he says, may lead to The strawberries were trical Engineering and in
is typically labelled as the higher food consumption. then stored at room tem- the Department of Physics
forgotten food sense. But While one less pretzel perature. Uncoated berries in the School of Arts and
if people are more focused does not seem like a big were compared over time Sciences.
on the sound the food deal, the amount can add with berries dipped in
makes, it could reduce up over time. varying numbers of coats Similar experiments were
consumption. of silk that had been performed on bananas,
The authors urge people annealed for different peri- which, unlike strawber-
He explains that masking to be mindful not only ods of time. At seven days, ries, are able to ripen after
the sound of consumption, of how food tastes and the berries coated with the they are harvested. The
for example by watching looks, but also of how it higher beta-sheet silk were silk coating decreased the
TV during mealtimes, sounds. still juicy and firm while bananas ripening rate
removes one of the senses Written by Yvette Brazier the uncoated berries were compared with uncoat-
related to food. dehydrated and discolored. ed controls and added
firmness to the fruit by
Tests showed that the preventing softening of
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your production
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tolerance, and increased The future speed, cost and regula- intensification mode on
nutrition and food quality, of biotechnology tion. When combined the 1.5 billion hectares
Hautea added. Moreover, with other advances in of global arable land, and
biotech crops contribute Looking ahead to the crop sciences, CRISPR make a vital contribution
to more sustainable crop future of biotechnology could increase crop pro- to global food security.
production systems that in agriculture, ISAAA has ductivity in a sustainable www.isaa.org
address concerns regard- identified three key oppor-
ing climate change and tunities to realize contin-
global food security. ued growth in adoption of
Following a remarkable
biotech crops, which are as
follows:
How we feed the world
run of 19 years of consec- is unsustainable
utive growth from 1996 High rates of adoption
to 2014, with 12 years (90% to 100%) in current
of double-digit growth, major biotech markets The 2016 Global Food The Sustainable Develop-
the global hectarage of leave little room for ex- Policy Report, the flagship ment Goals task us all with
biotech crops peaked at pansion. However, there publication of the Interna- the challenge of eradicat-
181.5 million hectares is a significant potential in tional Food Policy Research ing hunger and undernu-
in 2014, compared with other new countries for Institute (IFPRI) has been trition in 15 years or less,
179.7 million hectares selected products, such as released on March 31, said IFPRI Director Gen-
in 2015, equivalent to a biotech maize, which has a 2016. The report provides eral Shenggen Fan. We
net marginal decrease of potential of approximately an in-depth look at major must promote and support
1%. This change is prin- 100 million more hectares food policy developments a new global food system
cipally due to an overall globally, 60 million hectares and events in the past year, that is efficient, inclusive,
decrease in total crop in Asia, of which 35 million and examines key challeng- climate-smart, sustainable,
hectarage, associated with is in China alone, plus 35 es and opportunities for nutrition- and health-driv-
low prices for commodi- million hectares in Africa. the coming year. en, and business-friendly
ty crops in 2015. ISAAA in order to ensure that no
anticipates that total crop More than 85 poten- The report points out that one goes to sleep hungry.
hectarage will increase tial new products in the todays global food system
when crop prices improve. pipeline are now being has major weaknesses: The 2016 report takes a
For example, Canada has field-tested; including a nearly 800 million people look at the latest research
projected that canola biotech drought tolerant are left hungry, one-third on opportunities and
hectarage in 2016 will maize from the WEMA of the human race is challenges the world will
revert to the higher level project (Water Efficient malnourished, over half of face in achieving multiple
of 2014. Other factors Maize for Africa) expected some crops never make it SDGs. The report includes
affecting biotech hec- to be released in Africa in to the table, and the plan- chapters on climate change
tarage in 2015 include the 2017, Golden Rice in Asia, et is ravaged from envi- and smallholder farmers,
devastating drought in and fortified bananas and ronmentally unfriendly ag- sustainable diets, food loss
South Africa, which led to pest-resistant cowpea in ricultural practices. It also and waste, and water man-
a massive 23% decrease Africa. states that as the global agement.
of 700,000 hectares in in- population is expected to
tended plantings in 2015. CRISPR (Clustered Reg- soar exponentially in the
The drought in eastern ularly Interspersed Short coming years, various ways
and southern Africa in Palindromic Repeats) a must be examined to
2015/2016 puts up to 15 new powerful genome feed more people
to 20 million poor people editing technology has efficiently and
at risk for food insecurity significant comparative sustainably,
and compels South Africa, advantages over conven- while combat-
usually a maize exporter, tional and GM crops in ting climate
to rely on maize imports. four domains: precision, change.
An intensive program of
workshops with interna-
tional guests is laid on to
address the most cur-
rent issues in the sector,
including the new frontiers able event for as many products (ready-made sector and the trade fair
of food hygiene and food exhibitors and visitors sauces, fresh and frozen circuit. For Cibus Tec exhib-
safety, energy consumption from around the world as toppings, etc.) are an ever itors, KPE will be the key to
diagnosis and future solu- possible, making it even growing consumer trend, privileged access to Anuga
tions, water footprint and stronger on the interna- now representing 25% of Food Tec as well as the
strategies for reducing wa- tional market. Without ne- the agri-food turnover. global network of food pro-
ter consumption, and the glecting new opportunities cessing trade fairs of which
role of eco-friendly tech- on the Italian market. If excellent Italian produce Klnmesse is undisputed
nologies in enhancing com- is to take on the worlds leader. As a result of the
petitiveness. Production Cibus Tec is more than an markets, closing in on Ger- partnership, the assets now
and packaging solutions international showcase for many and France (whose available to Italian exports
for free-from products as the best food processing respective 2015 agri-food for more efficient interna-
well as eco packaging will and packaging solutions. exports amount to 71.1 tionalization are ProFood
occupy a large space. Technology is an essential and 60.5 euro), it will need Tec in Chicago, Anutec India
travelling companion for the support of technolo- in Mumbai and New Delhi,
Kln Parma Exhibitionss food companies looking to gies to preserve its flavour, Anutec Brazil in Curitiba
main purpose initially is break into new markets. freshness and identity: like and Andina-Pack in Bogo-
indeed focusing on Cibus It is only research and those that will be exhibited ta. Such opportunities will
Tec, an event that has seen innovation in technology at Cibus Tec from the 25- enable Italian companies to
rapid growth over the last that has enabled Made in 28 October 2016. expand on the international
two editions, securing an Italy food to be available market more decisively and
ever more important slot everywhere, whilst main- efficiently.
in the Italian exhibition taining its high quality and The Fiere di Parma -
calendar, and to which we wholesome nature. Klnmesse Agreement KPE is planning new
can certainly bring Kln- food processing trade
messes industry experi- With a 2016 turnover KPE, the operational arm fairs abroad, particularly
ence and the high standard estimated at 134 billion of the Italian-German in Africa and the Middle
of international events euro (with almost 29 from partnership, aims to create East. They will be adopting
such as Anuga FoodTec exports), the Italian food a virtuous community be- light, exhibition- con-
or ProSweets Cologne, industry is the countrys tween Cibus/Cibus Tec and ference type formats, but
said Thomas Rosolia, second manufacturing Anuga/Anuga FoodTec, cre- with the possibility of
CEO of Klnmesse Italia. sector; over 1.2 billion ating a completely unique acquiring or incorporating
With Fiere di Parma, we consumers worldwide buy business platform, and Italian industry events to
will ensure that Cibus a Made in Italy product bringing Italy to the fore of simplify and streamline the
Tec becomes an unmiss- every year; convenience both the food processing national trade fair market.
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