ITALIAN

TECHNOLOGYBEVERAGE

n. 78 - November 2014ISSN 1590-6515

Supp

lem

ento

al n

. 6, n

ovem

bre/

dice

mbr

e 20

14 d

i Ind

ustr

ie d

elle

Bev

ande

- S

ped.

in A

.P. -

D.L

. 353

/200

3 (C

onv.

in L

. 27/

02/2

004

n° 4

6) a

rt. 1

com

ma

1 D

CB T

O -

n. 7

8 an

no 2

014

- IP

CHIRIOTTI EDITORI

bottling & packaging

10064 PINEROLO - ITALIA - Tel. +039 0121393127 - Fax +039 0121794480 - E-mail: info@chiriottieditori.it

COP IBT 2014.indd 3 28/10/14 14:49

Progetto1_Layout 1 29/10/14 15:27 Pagina 1

Progetto1_Layout 1 29/10/14 15:27 Pagina 1

29

FIMER SRL

Via Pierino Testore 39 -14053 Canelli (AT) - Italy

Tel. 0039.0141.823404 Fax 0039.0141.834504

info@fimer.it - www.fimer.it

www.fimer.it

ONLY WORK WITHTHOSE WHO MAKE

COMMITMENTS FORTHE FUTURE

FOR 40 YEARS WE HAVE BEEN DESIGNING ANDMANUFACTURING BOTTLING LINES AND MACHINES FORTHE BEVERAGE AND FOOD INDUSTRIES, BUT NOT ONLY.

November 2014 Number 78

10 - RESEARCHEffects of resveratrol on memory performance in older adults - Synbiotic fermented milk may increase bioavailability of isoflavones - Potential risks of nanoparticles in drink products - Magnetised wine sparkles in less time - Drinking decaf coffee maybe good for the liver - Calcium intake may support a healthy colon - Black tea consumption may fight cholesterol - Beetroot juice promote heart health in older people - Prebiotic fibres could cause high metabolic change - Cholesterol reduction with red yeast rice - Researchers investigate nut allergy mechanisms - Baobab fruit reduces starch digestion and glycemic response - The effect of coenzyme Q10 on heart failure - Identified molecular link between gut bacteria and intestinal health - Stigmasterol may help against Alzheimers - Lower risk of heart disease with the Mediterranean diet

20 - OENOLOGICAL MACHINERYFrom the harvesting of grapes to bottling

22 - BEVERAGE PROCESSINGThree good reasons to choose Sacmi - Blower systems

24 - FILLERS & CAPPERSNew filling and closing monoblocs by Fimer - Aseptic piston doser - Monobloc refilling and corking - Automatic monobloc - Washer-drier for bottles - Rotary cappers - Volumetric filling systems

32 - LABELLING & CODINGNew modular rotary labeller for Farchioni group - Sleeve application - Labelling machines

34 - PACKAGING EQUIPMENTHigh efficiency shrink-wrappers - Automatic palletizer - Efficient production by saving energy - Tailor made solutions for automated storage and picking

38 - CONTAINERS & CLOSURESNew solution for packaging tea in filter bags - Crown caps become 3D - A new marketing tool - Vision system for cap inspection - New closure for carbonated beverages

42 - MARKETING REPORTSFree-from foods move into the mainstream - Grey trade casts a shadow over spirits consumption - UK bottled water drinks consumption up 10% in 2013 - What the future of the Indian beverage and food market?

46 - PRODUCT TRENDSCoconut water promoted as the natural isotonic of choice - Squash and syrups taking on a new look - Chilled coffee market gathers NPD momentum - Product differentiation and innovation will sustain alcohol ingredients market

52 - PACKAGING TRENDSThe European market for closures: open for new materials - The development of blow moulded plastic bottles demand in Europe - Caps and closures demand in the USA - Inside the global market of plastic films

58 - NEWS & TECHNOLOGYA new definition for labels - Improved recycling performance for aluminium closures - AB InBev could look over the beer market

64 - ADVERTISER & COMPANY INDEX

CONTENTS

DEPARTMENTS

5 - CITRUS Removal of bitter compounds

from citrus byproducts A. Todaro - R. Palmeri - D. Scalone G.R.A. Alberio - M. Serafini - G. Spagna

CHIRIOTTI EDITORI SRL

Viale Rimembranza 60 - 10064 Pinerolo - To - Italia

Tel. 0121 393127 - Fax 0121 794480

info@chiriottieditori.it

PUBLICATIONS MANAGER

Alberto Chiriotti

Direttore responsabile

PUBLISHER

Alberto Chiriotti

alberto@chiriottieditori.it

CONTRIBUTING EDITORS

Laura Sbarato, Simonetta Musso,

Rossella Contato, Matteo Barboni

ASSISTANT EDITOR

Chiara Mancusi

mancusi@chiriottieditori.it

MARKETING MANAGER

Monica Pagliardi

pagliardi@chiriottieditori.it

HEAD OF ADVERTISING STRATEGIES

Francesco Coppola

coppola@chiriottieditori.it

GENERAL MANAGER

Giuseppe Chiriotti

ADVERTISEMENT STAFF

Carlo Beltrachini - Piemonte - Tel. 339 4334361

Raffaella Frigo - Triveneto - Tel. 335 5362778

GRAPHIC AND ADVERTISEMENT

Ottavio Chiriotti

ottavio@chiriottieditori.it

FOR FREE SUBSCRIPTIONS

call to +39 0121 378147

or send an e-mail to: abbonamenti@chiriottieditori.it

La riproduzione, anche parziale, di articoli ed illustrazioni pubblicati

sulla rivista è riservata e non può avvenire senza espressa

autorizzazione scritta dell’Editore.

I manoscritti, i CD-Rom e le illustrazioni inviati alla redazione non

saranno restituiti, anche se non pubblicati. L’Editore non assume

alcuna responsabilità per quanto riguarda eventuali errori contenuti

negli articoli e per quanto espresso dagli Autori.

PRINTED by Tipolitografia Giuseppini Soc. Coop. - Pinerolo

COPYRIGHT: © 2014 Chiriotti Editori srl

AUTORIZZAZIONE: n. 262 (19-11-1962) del Tribunale di Pinerolo

PERIODICITÀ: mensile - sped. in A.P. comma 20/B, art. 2, legge 662/96 - Torino

INTERNET: http://www.chiriottieditori.it

GUIDE FOR AUTHORS

The original articles must have Italian and English titles, possibly short, and be completed with Italian and English summary, 10-12 lines long each; the work must be sent in two copies: the original one on printed paper and the other saved on e-mail or disk (Mac or Win). Writing the article on the computer, it is important: to distinguish the I and O letters from the 1 and 0 numbers; to use the “Return” button only to terminate the paragraph; do not use the manual hyphenation; do not number the lines; to show up the greek symbols; to use the tab button instead of the space button in the tables.Draft, pictures and diagrams must be printed on paper (no photocopy) and saved on disk in TIFF or JPEG formats (300 dpi). Tables, pictures and draft, together with their captions, must be printedand saved separately from the text.It is compulsory to write the correct units and the symbols in according to the EU directives (i.e.: g, kg, m2, s, L).The Authors’ name must be written entirely with the proper address.The References must be placed at the end of the article; each reference must have in the following order: Author’s name (initial ofName and Surname), title quotes, journal name, volume number, first and last page numbers, publication year.The proofs are sent to the Author only once.A PDF version of the article will be sent by e-mail or on CD to theAuthor for unlimited reprints, free of charge.The papers could be submitted by e-mail to: info@chiriottieditori.it

OUR JOURNALS

CopyrightClearance Center

AssociAto A:

A.N.E.S.AssociAzione nAzionAleeditoriA periodicA speciAlizzAtA

aderente aCOnFIndUStrIa

Unione Stampa Periodica Italiana

January 2013Year 52

number 531

MONTLY - ISSN 1590-6515 November 2014 - number 78

citrus

ItalIan Food & Beverage technology - lXXv (2014) november - 5

citrus

Bitter compounds such as limonoids, which consist of oxygenated triterpenoid compounds, are present in citrus fruits. Removal of limonoids from citrus fruits is of considerable importance for the citrus industry. Researchers have removed limonoids from citrus fruits and citrus byproducts using organic solvents. The objective of this study was to use a simpler method to remove limonoids from citrus byproducts.

Key words alkaline solution, citrus byproducts, extraction, limonoids

IntroductIon

Bitterness in citrus fruits is mainly at-tributed to the presence of limonoids (triterpenes) and flavanone glyco-sides (flavonoids) such as limonin and naringin, respectively (RIBEIRO et al., 2002). Bitterness from limonin develops gradually in fruit juices, a phenomenon referred to as “delayed bitterness” (HASEGAWA, 1989). Cit-rus bitterness, which was a major factor contributing to losses of up to $90 million in California from 1992

to 2006, limits marketability; cer-tain commercial citrus varieties (e.g., navel orange) are primarily used as table fruits instead of juice sources (MANNERS, 2007). In Sicily, the main producer of citrus products and by-products in Italy, the limonin con-tent of blood orange cultivars is ap-proximately 18 ppm (SCORDINO et al., 2005), which constitutes a problem for cattle feed that contains citrus by-products. Furthermore, citrus byprod-ucts (approximately 350,000-420,000 ton/yr) represent an environmental

A. TODARO1* - R. PALMERI2,3* - D. SCALONE3 - G.R.A. ALBERIO3 - M. SERAFINI4 - G. SPAGNA3

1Dipartimento di Scienze Agrarie e Forestali, Università of Palermo - Viale delle Scienze 13 - 90128 Palermo - Italy2,3Parco Scientifico e Tecnologico della Sicilia - Blocco Palma I Stradale V. Lancia 57 - 95010 Catania - Italy3Dipartimento di Scienze delle Produzioni Agrarie e Alimentari (DISPA) - Università di Catania - Via S. Sofia 98 - 95123 Catania - Italy4“Functional Food and Metabolic Stress Prevention” Program - INRAN Rome - Italy*email: aldo.todaro@unipa.it and rosapalmeri@hotmail.com

REMOVAL OF BITTER COMPOUNDS FROM CITRUS BYPRODUCTS

citrus

6 - ItalIan Food & Beverage technology - lXXv (2014) november

and economic problem because pulp, pulp wash, and yellow water are dif-ficult to digest. Additionally, citrus byproducts are relatively resistant to microbial degradation (high COD and BOD

5 indexes) due to their high con-

tent of bioactive compounds with an-timicrobial activity, e.g., ascorbic acid, limonoids, and polyphenols. The bioactivity of limonoids has been reported in several studies. Limonoids, which are natural fruit compounds consumed by humans and animals, are highly biocompat-ible (Cui et al., 1997; Manners, 2007). Recently, it has been reported that bioactive compounds in citrus fruits have immunomodulatory and an-ti-inflammatory properties. These properties, which may be partly due to flavonoids (i.e., naringenin, esperi-din, nobiletin, and tangeretin), may be attributed to inhibitory effects on macrophages (Li et al., 2008; Bodet et al., 2008) and lymphocytes (Fang et al., 2010; LI et al., 2008). Limonin has anti-inflammatory properties in animal models (Matsuda et al., 1998) and inhibitory effects on lympho-cyte proliferation (KIM et al., 2009) depending on the dose; there was a significant increase in lymphocyte proliferation at 5-50 µg/mL limonin, whereas at higher concentrations (1,000 μg/mL limonin), lymphocyte proliferation was inhibited (Rob-erto et al., 2010). In a mouse model of human skin graft, obaculacton inhibited Th1 effector cells and en-hanced regulatory T cells (Gong et al. 2010). Results obtained from mouse models suggest that limonoids have anti-inflammatory and immunosup-pressive properties; however, there are no studies on the effects of li-monoids on human cells. It has been reported that limonin is a potential

colon cancer inhibitor (Guthrie et al., 2000) and that it has effects on the phase I cytochrome P450 enzyme system and the phase II glutathione S-transferase (GST) enzyme in the liver and small intestine of rats (Kelly et al., 2003). Citrus limonoids might be useful for the prevention of dif-ferent types of cancers in humans (MORABITO et al., 2012).Several studies have focused on the extraction of limonoids from citrus juice and citrus pulp (for human and animal consumption, respectively) to reduce bitterness; few studies have focused on the in vitro recovery of limonoids from peel waste. Citrus byproducts are good sources of li-monoids, especially limonin and no-milin. Limonin synthesis takes place at low pH in a reaction catalyzed by limonin D-ring lactone hydrolase (Manners, 2007). At 6 ppm, limonin confers a bitter taste to juices and citrus byproducts (Guadagni et al., 1973). Researchers have attempted to remove limonin from juices and molasses (Pifferi et al., 1993; Bianchi et al., 1995). Currently, the main limonin extraction method involves the use of an organic solvent. Recently, LIU et al. (2012) extracted limonin using an alkaline solution; however, the authors did not report the optimum extraction conditions such as pH, solid-solvent ratio, and temperature.

MaterIals and Methods

Samples

Citrus byproducts (orange peel) were supplied from a local industry (Orto-gel S.P.A). Juices and byproducts from several orange cultivars were analyzed

for pH, °brix, and dry weight. All de-terminations were performed in trip-licate. Unless otherwise specified, all reagents were obtained from Sigma.

Limonoid extraction

Limonoid extraction was performed using a discontinuous extraction method. To assess the optimum ex-traction conditions, different extrac-tion parameters were assessed: the solvent-to-solid ratio ranged from 2:1 to 20:1, the extraction tempera-ture ranged from 10° to 40°C, and the extraction time was performed for 60 minutes. Furthermore, differ-ent pH values (pH 7-11) of the alka-line solution (potassium hydroxide) were assessed. The extraction meth-od was repeated three times; by the third extraction, >90% of limonin had been recovered. A comparative extraction was performed with di-chloromethane, an organic solvent. The extraction method was repeated three times. Data were analysed by Student’s t-test.

Limonoid determination

Limonoids and their precursors, i.e., limonoid aglycones and limonoid glycoside, were quantified by HPCL according to the method reported by BREKSA III et al. (2009). The HPLC system (Shimadzu, Japan) had two pumps (LC-10A), a control system (SCL-10A), an injector (Rheodyne with 20 uL loop), a photodiode de-tector (SPD-M10A), a C18 Altima ODS Hypersil column (250 × 4.6 mm I.D.; Milan, Italy), and a packed pre-column. The mobile phase consisted of acetonitrile and water (65:35) and the temperature was maintained at 25°C. Sample elution was performed

citrus citrus

ItalIan Food & Beverage technology - lXXv (2014) november - 7

Fig. 1 - HPLC chromatogram of limonin and limonoate A-ring lactone structure.

Table 1- Analysis of orange byproducts.

Composition of orange peel (% of DW) Mean Range

Ash 6.39 2.55 13.22Sugar 7.69 3.52 10.07Fat 1.77 0.52 4.00Protein 8.92 6.55 12.51Limonoids 0.20 0.16 0.24Flavonoids 5.32 1.51 11.00Pectin 11.97 2.58 23.02Lignin 10.12 7.52 14.73Cellulose 28.92 20.74 39.00Hemicellulose 8.36 5.59 11.05

at 1 mL/min using the isocratic pro-gram. Samples were filtered through PTFE filters (0.45 µm) prior to HPLC analyses. Sample peaks were identi-fied by comparing them to standard peaks. Samples were quantified by the internal standard method.

Results and Discussion

The composition of orange peel is shown in Tab. 1. Limonin content in orange peel is not very high; how-ever, it contributes to bitterness in citrus byproducts. The most impor-tant citrus byproducts in Sicily is called “pastazzo”, which is used in cattle feed. However, following the

high pH (approximately 9) its solu-bility increases as a result of limono-ate A-ring lactone formation (Fig. 1). Fig.1 shows the HPLC chromatogram of limonin extracted from orange peel with the alkaline solution at pH 9. Fig. 2 shows the extraction kinet-ics of the alkaline solution compared with dichloromethane, Cl

2CH

2. The

highest limonoid extraction yield was obtained with Cl

2CH

2. However, the

alkaline solution at pH 9 was effective in extracting limonoids from orange peels. The determination of limonin was performed at pH 4 to allow the A-ring of limonoate A-ring lactone to close. The alkaline solutions had good extraction yields (> 90% of li-monin) after 20 min. Subsequent extraction methods were performed for 20 min at pH 9. Fig. 3 shows the limonin extraction yield relative to the

removal of bitter compounds, dried peel can be used as sources of fiber for human consumption. The limonin extraction method used in this study can be applied in the food/citrus in-dustry because it is solvent-free and the extraction temperatures are com-patible with industrial processes. Li-monin is the main limonoid present in orange juice byproducts. Limonin is insoluble at low pH (<5) while at

citrus

8 - ItalIan Food & Beverage technology - lXXv (2014) november

solvent-to-solid ratio. Cl2CH

2 was the

best extraction solvent; at a solvent-to-solid ratio of 5:1, Cl

2CH

2 resulted

in an extraction yield that was 30% higher than that of the alkaline solu-tion. With increasing Cl

2CH

2-to-solid

ratio, the extraction yield progressive-ly increased; however, with alkaline solution-to-solid ratios >5, extraction yield slightly increased. Therefore, all

Fig. 2 - Extraction of limonin from orange juice processing byproducts with alkaline solution at different pH value compared to organic solvent at different time of extraction.

Fig. 4 - Limonin extraction at different pH value and temperature of alkaline solution.

subsequent experiments were carried out at this ratio. Solvents were tested under different extraction tempera-tures and pH values (Fig. 4). Limo-noid extraction yield increased with all alkaline solutions at 10°-40°C. With increasing temperature, limonoid ex-traction yield increased probably as a result of higher limonin solubility and higher diffusion rate from the inner

to outer surface of the peel (Cacace and Mazza, 2003). As shown in Fig. 4, the alkaline solution at pH 9 and 25°C resulted in the highest limonoid ex-traction yield.After determining the optimum pH value and temperature (pH 9 and 25°C, respectively) for limonin extrac-tion, we assessed limonin extraction yield from each extraction step. Fol-lowing the first extraction, Cl

2CH

2 re-

sulted in a 70% extraction yield and the alkaline solution resulted in a 50% extraction yield (Fig. 5). However, fol-lowing the second extraction, a 25% extraction yield was obtained with Cl

2CH

2 and a 40% extraction yield was

obtained with the alkaline solution. With the third and last extraction, 5% of limonin was extracted by both methods. The total limonin extraction yield following the second extraction was 95 and 90% for Cl

2CH

2 and alka-

line solution, respectively. The iden-tification of limonin was performed by comparing the sample retention times (RT) with those of standards (Breksa et al., 2008).

Fig. 3 - Limonin extraction at different solvent-solid ratio comparing organic solvent and alkaline solution.

citrus citrus

ItalIan Food & Beverage technology - lXXv (2014) november - 9

Fig. 5 - Extraction tests comparing organic solvent and alkaline solution at pH 9.

The extraction method used in this study has been applied for anthocy-anin extraction (Cacace and Mazza, 2003; Todaro et al., 2009). The extrac-tion conditions are suitable in the citrus industry. The extraction of li-monin from citrus fruits could have a great economic impact in the citrus industry. In the past decades, the cit-rus industry has invested its efforts in removing bitter compounds from citrus products and byproducts. The method used in this study is both simple and inexpensive. Following limonoid extraction, citrus byprod-ucts could be used as source of fiber for human consumption.

acknowledgeMents

This study was financially supported by the Italian Ministry of Education, University and Research (MIUR) (Project of High National Inter-est PRIN 2009 “Enhancement of bioactive com-pounds isolated from agro-industrial wastes.”).

from Italian Journal of Food Science No. 4, 2013

Guadagni D.G., Maier V.P. and Turnbaugh J.G. 1973. Effect of some citrus juice constitu-ents on taste thresholds for limonin and nar-ingin bitterness. J. Sci. Food Agric. 24: 1277.

Guthrie N., Morley K., Hasegawa S., Manners G.D. and Vandenberg T. 2000. Inhibition of human breast cancer cells by citrus limo-noids. In: “Citrus Limonoids as Functional Chemicals in Agriculture and Foods”, M.A. Berhow, S. Hasegawa and G.D. Manners (Ed.), p. 164. American Chemical Society, Washington DC.

Kelly C., Jewell C. and O’Brien N.M. 2003. The effect of dietary supplementation with the citrus limonoids, limonin and nomilin on xenobiotic-metabolizing enzymes in the liver and small intestine of the rat. Nutrition Research 23: 681.

Kim W., Fan Y.Y., Smith R., Patil B., Jayaprakasha G.K., McMurray D.N. and Chapkin R.S. 2009. Dietary curcumin and limonin suppress CD4+ T-cell proliferation and interleukin-2 production in mice. J. Nutr. 139: 1042.

Li R., Li J., Cai L., Hu C.M. and Zhang L. 2008. Sup-pression of adjuvant arthritis by hesperidin in rats and its mechanisms. J. Pharm. Phar-macol. 60: 221.

Liu C., Liu J., Rong Y., Liang N. and Rong L. 2012. Aqueous extraction of limonin from Citrus reticulate Blanco. Czech J. Food Sci. 30: 364.

Manners G.D. 2007. Citrus Limonoids: Analysis, Bioactivity, and Biomedical Prospects. J. Agric. Food Chem. 55: 8285.

Matsuda H., Yoshikawa M., Iinuma M. and Kubo M. 1998. Antinociceptive and anti-inflam-matory activities of limonin isolated from the fruits of Evodia rutaecarpa var. bodinieri. Planta Med. 64: 339.

Morabito G., Todaro A., Serafini M., Palmeri R. and Spagna G. 2012. Anticancer effect of citrus limonoids: review of the available evidence. Biomedical Papers 156:s81.

Pifferi P.G., Manenti I., Morselli L. and Spagna G. 1993. Isolation and purification of limonin from lemon seeds. J. Food Sci. 3: 269.

Ribeiro M.H.L., Silveira D. and Ferreira-Dias S. 2002. Selective adsorption of limonin and naringin from orange juice to natural and synthetic adsorbents. Eur. Food Res. Technol. 215: 462.

Roberto D., Micucci P., Sebastian T., Graciela F. and Anesini C. 2010. Antioxidant activity of limonene on normal murine lymphocytes: relation to H

2O

2 modulation and cell pro-

liferation. Basic Clin. Pharmacol. Toxicol. 106: 38.

Rouseff R.L. and Fisher J.F. 1980. Determination of Limonin and Related Limonoids in Citrus Juices by High Performance Liquid Chroma-tography. Anal. Chem. 52: 1228.

Schoch T.K., Manners G.D. and Hasegawa S. 2002. Recovery of Limonoid Glucosides from Citrus Molasses. J. Food Sci. 67: 3159.

Todaro A., Cimino F., Rapisarda P., Catalano A.E., Barbagallo R.N. and Spagna G. 2009. Recov-ery of anthocyanins from eggplant peel. Food Chem. 114: 434.

references

Bianchi G., Setti L., Pifferi P.G. and Spagna G. 1995. Limonin removal by free and immo-bilized cells. Cerevisia 2: 41.

Bodet C., La V.D., Epifano F. and Grenier D. 2008. Naringenin has anti-inflammatory properties in macrophage and ex vivo human whole-blood models. J. Periodontal Res. 43: 400.

Breksa A.P., Dragull K. and Wong R.Y. 2008. Isolation and Identification of the First C-17 Limonin Epimer, Epilimonin. J. Agric. Food Chem. 56: 5595.

Breksa III A.P., Hidalgo M.B. and Lee Yuen M. 2009. Liquid chromatography-electrospray ionization mass spectrometry method for the rapid identification of citrus limonoid glucosides in citrus juices and extracts. Food Chem. 117: 739.

Cacace J.E. and Mazza G. 2003. Optimization of extraction of anthocyanins from black currants with aqueous ethanol. J. Food Sci. 68: 240.

Cohn R. and Cohn A.L. 1996. The byproducts of fruit processing. In: “Fruit Processing”, D. Arthey and P.R. Ashurst (Ed.) p. 199. Blakie Academic and Professional Chapman And Hall, London, UK.

Fang F., Tang Y., Gao Z. and Xu Q. 2010 A novel regulatory mechanism of naringenin through inhibition of T lymphocyte function in contact hypersensitivity suppression. Biochem. Biophys. Res. Commun. 397: 163.

Gong F., Shen Y., Zhang Q., Sun Y., Tang J., Tao F. and Xu Q. 2010. Obaculactone suppresses Th1 effector cell function through down-regulation of T-bet and prolongs skin graft survival in mice. Biochem. Pharmacol. 80: 218.

RESEARCH

10 - ItalIan Food & Beverage technology - lXXvIII (2014) november

Effects of resveratrol on memory performance in older adults

evidence that supplemen-tary resveratrol improves memory performance in association with improved glucose metabolism and increased hippocampal FC in older adults.German researchers have tested whether supple-mentation of resveratrol would enhance memo-ry performance in older adults and addressed po-tential mechanisms un-derlying this effect.23 healthy overweight old-er individuals that success-fully completed 26 weeks of resveratrol intake (200 mg/d) were pairwise matched to 23 participants that received placebo (total n = 46, 18 females, 50-75 years). Before and after the intervention/control peri-od, subjects underwent memory tasks and neuro-imaging to assess volume, microstructure, and func-tional connectivity (FC) of

the hippocampus, a key re-gion implicated in memory functions. In addition, an-thropometry, glucose and lipid metabolism, inflam-mation, neurotrophic fac-tors, and vascular parame-ters were assayed.A significant effect of resveratrol on retention of words over 30 min com-pared with placebo (p = 0.038) was observed. In addition, resveratrol led to significant increases in hippocampal FC, decreas-

es in glycated hemoglobin (HbA1c) and body fat, and increases in leptin com-pared with placebo (all p < 0.05). Increases in FC be-tween the left posterior hippocampus and the me-dial prefrontal cortex cor-related with increases in retention scores and with decreases in HbA1c (all p < 0.05).These findings offer the basis for novel strategies to maintain brain health during aging.

Dietary habits such as ca-loric restriction or nutri-ents that mimic these ef-fects may exert beneficial effects on brain aging but the plant-derived polyphe-nol resveratrol has been shown to increase mem-ory performance in pri-mates; however, interven-tional studies in older hu-mans are lacking. The Jour-nal of Neuroscience pub-lished the results of a new study, which provides initial

Synbiotic fermented milk may increase bioavailability of isoflavones

The International Journal of Food Sciences and Nu-trition published the re-sults of the last Thai in-vestigation on the effect of synbiotic fermented

milk, containing Lactoba-cillus paracasei and inulin, on oral bioavailability and pharmacokinetics of iso-flavones in healthy post-menopausal women.

ItalIan Food & Beverage technology - lXXvIII (2014) november - 11

research

The study was a one-group pre-post treatment study. 12 subjects were assigned to consume a single oral dose of 375 mL of soy beverage; blood samples were col-lected immediately be-fore and at various time points until 32 hours af-

ter the administration of the soy beverage. After a washout period, sub-jects were requested to consume 180 mL of syn-biotic fermented milk af-ter breakfast and din-ner for 14 days, followed by a single oral dose of 375 mL of soy beverage

on the next day. The col-lection of blood samples after the administration of the soy beverage was performed at the same time points as the for-mer phase; plasma iso-flavone concentrations were measured by using high-performance liquid chromatography (HPLC) technique.In conclusion, the re-searchers from the Chiang Mai University highlight-ed that continuous con-sumption of synbiotic fer-mented milk followed by a single oral administration of soy beverage signifi-cantly enhanced oral bio-availability of isoflavones compared with a single oral dose of soy beverage alone.

Potential risks of nanoparticles in drink products

Nanoparticles is materi-als between 1 and 100 na-nometres in size and they have recently started to be used as ingredients in a wide variety of consumer products including foods, supplements, personal care products and packag-ing; they are being used so widely due to useful prop-erties such as the abili-ty to deliver nutrients or minimise bacterial growth. However, as nanoparticles are still relatively new ma-terials, little is known about

their potential impact on the human body and the environment as a whole in the long-term.A recent in vitro study published in the journal ACS Sustainable Chemis-try & Engineering by re-searchers at Arizona State University (USA) attempt-ed to address one aspect of this lack of data by in-vestigating the effects of eight drinks containing metal nanoparticles on hu-man intestinal cells.Cells that had been ex-

posed to the nanoparti-cles (concentration 3.5 μg/mL) in the laboratory were observed to have a de-creased number of micro-villi (finger-like protrusions that serve a crucial role in the absorption into the bloodstream of nutrients from the gut), compared to controls, and the organisa-tion of these microvilli was also disturbed. If this effect is seen within the human body as a result of drinking these products, it could lead to digestive problems in consumers.The researchers also inves-tigated whether such nano-particles enter the environ-ment via sewage by per-forming screening tests in wastewater treatment plants, concluding that this was likely, and that there was a potential negative impact on aquatic life.

12 - ItalIan Food & Beverage technology - lXXvIII (2014) november

Magnetised wine sparkles in less time

Food and drink research-ers have found a new way to produce sparkling wine using magnetised yeast, a process which reduces the time taken to remove waste yeast from weeks to minutes.The traditional method of producing sparkling wine, Méthode Champenoise, uses yeast to create a secondary fermentation to produce carbon diox-ide (CO2) and the charac-teristic bubbles associat-ed with sparkling wine. To remove the spent yeast traditional methods use a rotate and elevate technique – often done by hand – to allow the yeast to settle in the bot-tle neck. The neck is then plunged into freezing liq-uid and the frozen waste

yeast plug removed and the whole process can take up to 60 days.However, a European re-search team at the Univer-sity of Ljubljana (Slovenia) have found a way to attach magnetic nanoparticles to the surface of yeast. With the use of magnets, waste yeast extraction takes just 15-20 minutes, over 4,000 times faster than the tra-ditional method. The yeast remains unaltered by be-ing magnetised, even af-ter fermentation, and sen-sory tests suggest the wine’s bouquet, mouth feel, body, taste, bubble size and overall drinking experience is unaffected by the process. The work was pubished on the  Bi-ochemical Engineering Journal (vol 88, pagg. 77-84, 2014).The Institution of Chem-ical Engineers (IChemE) chief executive, Dr David Brown, said: “As the glob-al population grows there is pressure on food and drink manufacturers to be-come more efficient. Sav-ing time and energy is fun-damental to this if we are to maintain adequate food supply. Quality of life is important too and wine is enjoyed by millions of peo-ple. Although many wine

connoisseurs will stay loy-al to traditional manufac-turing methods, the inven-tiveness of chemical and biochemical engineers demonstrates that even

wine production, which has been made for mil-lennia, can be made more efficient with clever na-notechnology combined with simple magnets.

Drinking decaf coffee maybe good for the liver

Researchers from the Na-tional Cancer Institute (USA) report that decaf-feinated coffee drinking may benefit liver health. Results of the study pub-lished in Hepatology, a journal of the American Association for the Study of Liver Diseases, show that higher coffee con-sumption, regardless of caffeine content, was linked to lower levels of abnormal liver enzymes; this suggests that chem-ical compounds in coffee other than caffeine may help protect the liver.Coffee consumption is highly prevalent with more than half of all Americans over 18 drinking on aver-age three cups each day according to a 2010 report from the National Coffee Association. Moreover, the International Coffee As-sociation reports that cof-fee consumption has in-creased 1% each year since the 1980s, increas-ing to 2% in recent years. Previous studies found

that coffee consumption may help lower the risk of developing diabetes, cardi-ovascular disease, non-al-coholic fatty liver disease, cirrhosis, and liver cancer.“Prior research found that drinking coffee may have a possible protective ef-fect on the liver; however, the evidence is not clear if that benefit may extend to decaffeinated coffee,” ex-plains Dr. Qian Xiao, lead researcher from the Na-tional Cancer Institute in Bethesda (Maryland).For the present study re-searchers used data from the U.S. National Health and Nutrition Examination Survey (NHANES, 1999-2010); the study popula-tion included 27,793 par-ticipants, 20 years of age

ItalIan Food & Beverage technology - lXXvIII (2014) november - 13

research

or older, who provided coffee intake in a 24-hour period. The team meas-ured blood levels of sev-eral markers of liver func-tion, including aminotrans-ferase (ALT), aminotrans-ferase (AST), alkaline phosphatase (ALP) and gamma glutamyl transam-inase (GGT) to determine liver health. Participants who reported drinking three or more cups of cof-fee per day had lower lev-els of ALT, AST, ALP and GGT compared to those

not consuming any coffee. Researchers also found low levels of these liver enzymes in participants drinking only decaffeinat-ed coffee.Dr. Xiao concludes, “Our findings link total and de-caffeinated coffee intake to lower liver enzyme lev-els. These data suggest that ingredients in coffee, other than caffeine, may promote liver health. Fur-ther studies are needed to identify these compo-nents.”

Calcium intake may support a healthy colon

Mechanistic and epide-miologic studies provide considerable evidence for a protective associa-tion between calcium in-take and incident colorec-tal cancer (CRC). While the relationship has not been substantiated by short-duration randomized controlled trials (RCTs) of CRC, trials do show a ben-

efit on adenomas, a pre-cursor to CRC.To address some of this inconsistency, research-ers from Harvard School of Public Health conduct-ed dose-response me-ta-analyses by sources of calcium intake, based on prospective observation-al studies published up to December 2013 identified

from PubMed, Embase, and BIOSIS. This research was published on Interna-tional Journal of Cancer.Summary relative risks (RRs) and 95% confi-dence intervals (CIs) were calculated using a ran-dom-effects model; for to-tal calcium intake, each 300 mg/day increase was associated with an ap-proximately 8% reduced risk of CRC (summary RR = 0.92, 95% CI = 0.89-0.95, I(2) = 47%, 15 stud-ies with 12,305 cases, in-take = 250-1,900 mg/day, follow-up = 3.3-16 years). While the risk decreased less steeply in higher range of total calcium in-take (P(non-linearity) = 0.04), the degree of curva-ture was mild and statisti-cal significance of non-lin-earity was sensitive to one study. For supplementary

calcium, each 300 mg/day increase was associated with an approximately 9% reduced risk of CRC (sum-mary RR = 0.91, 95% CI = 0.86-0.98, I(2) = 67%, six studies with 8,839 cases, intake = 0-1,150 mg/day, follow-up = 5-10 years). The test for non-linearity was not statistically sig-nificant (P(non-linearity) = 0.11).Both dietary and supple-mentary calcium intake may continue to decrease CRC risk beyond 1,000 mg/day; calcium supple-ments and non-dairy prod-ucts fortified with calci-um may serve as addition-al targets in the preven-tion of CRC. RCTs of cal-cium supplements with at least 10 years of follow-up are warranted to confirm a benefit of calcium supple-ments on CRC risk.

Black tea consumption may fight cholesterol

The results of randomized controlled trials in relation to the effect of regular black tea consumption on serum cholesterol concen-tration were inconsistent but now the Clinical Nutri-tion journal reports the re-sults of a new study by re-searchers form Zhejiang University in the People’s Republic of China aimed

to investigate and quantify the effect of black tea con-sumption on serum con-centrations of total, LDL and HDL cholesterol.They systematically searched and identified relevant literatures in Pu-bMed, Scopus and the Cochrane Library; inclu-sion and exclusion of stud-ies, data extraction, qual-

14 - ItalIan Food & Beverage technology - lXXvIII (2014) november

ity assessment and me-ta-analysis were conduct-ed according to the PRIS-MA statement. 10 eligi-ble studies with 411 par-ticipants were identified in the present meta-analysis.

No significant heteroge-neity was found between studies. Consumption of black tea significantly re-duced LDL cholesterol concentration (-4.64 mg/dL; 95% CI: -8.99, -0.30

Changes in systolic and di-astolic BP were assessed during the supplementa-tion and post-supplemen-tation phases. Blood pres-sure was measured us-ing 3 different methods: 1) resting clinic BP, 2) 24-hour ambulatory BP monitoring, and 3) home monitoring of daily resting BP. The first 2 methods were applied at baseline and after weeks 3 and 4. Daily measure-ments were conducted throughout the study, with 21 subjects completing the study (beetroot/black-currant = 10/11; male/fe-male = 12/9; age = 62.0 ± 1.4 years; body mass index = 30.1 ± 1.2 kg/m2).After 3 weeks, beet-root juice supplementa-tion was not associated with significant changes in resting clinic BP or 24-hour ABPM. Converse-ly, beetroot juice concen-trate reduced daily systol-ic BP after 3 weeks (−7.3 ± 5.9 mm Hg, P = .02); however, the effect was not maintained after the interruption of the supple-mentation (week 4, 2.8 ± 6.1 mm Hg, P = .09). In overweight older sub-jects, beetroot juice con-centrate supplementation was associated with ben-eficial effects on daily sys-tolic BP, although the ef-fects were not significant when measured by 24-hour ABPM or resting clin-ic BP.

Beetroot juice promote heart healthin older people

short-term trials that fo-cused on healthy young adults. Therefore, the re-searchers hypothesized

that oral supplementation of beetroot juice concen-trate would decrease sys-tolic BP in overweight old-er participants but that the decline in BP would not be sustained after a 1-week interruption of the beetroot juice supplementation.For 3 weeks, 24 partici-pants were randomized to either the beetroot juice concentrate or blackcur-rant juice group, with a 1-week post-supplemen-tation phase (week 4).

mg/dL; P = 0.036); no re-markable change was de-tected in total cholester-ol (-2.04 mg/dL; 95% CI: -6.43, 2.35 mg/dL; P = 0.363) or HDL cholester-ol (-1.15 mg/dL; 95% CI: -3.04, 0.75 mg/dL; P = 0.236). Finally, subgroup analysis showed that the lowering effect on LDL cholesterol was more ef-fective in subjects with higher cardiovascular risk.In conclusion, black tea consumption significant-ly lowered serum concen-tration of LDL cholesterol, especially in subjects with higher cardiovascular risk. Black tea intake did not impose obvious effect on serum concentrations of total and HDL cholesterol.

Researchers from New-castle University (UK) have published a study on Nu-trition Research journal about the positive effects of beetroot supplementa-tion on systolic blood pres-sure in older, overweight subjects.Although inorganic nitrate and beetroot juice sup-plementation are associ-ated with decreased sys-tolic blood pressure (BP), these results have primar-ily been obtained from

ItalIan Food & Beverage technology - lXXvII (2014) november - 15

RESEARCH

Prebiotic fibres could cause high metabolic change

Prebiotic fibres like short-chain fructo-oligosaccha-rides (scFOS) are known to selectively modulate the composition of the in-testinal microbiota and es-pecially to stimulate Bi-fidobacteria. In parallel, the involvement of intes-tinal microbiota in host metabolic regulation has been recently highlighted.The objective of the study published on Plos One journal by a team of French researchers was to evalu-ate the effect of scFOS on the composition of the fae-cal microbiota and on met-abolic parameters in an an-imal model of diet-induced obesity harbouring a hu-man-type microbiota.Forty eight axenic C57BL/6J mice were inoculated with a sample of faecal human microbiota and randomly assigned to one of 3 diets for 7 weeks: a control diet, a high fat diet (HF, 60% of energy derived from fat)) or an isocaloric HF diet containing 10% of scFOS (HF-scFOS).Mice fed with the two HF gained at least 21% more weight than mice from the control group. Addition of scFOS partially abolished the deposition of fat mass but significantly increased the weight of the caecum.

The analysis of the taxo-nomic composition of the faecal microbiota by FISH technique revealed that the addition of scFOS in-duced a significant in-crease of faecal Bifidobac-teria and the Clostridium coccoides group whereas it decreased the Clostrid-

ium leptum group. In ad-dition to modifying the composition of the fae-cal microbiota, scFOS most prominently affect-ed the faecal metabolome (e.g. bile acids deriva-tives, hydroxyl monoeno-ic fatty acids) as well as urine, plasma hydrophilic, and plasma lipid metabo-lomes.The increase in C. coc-coides and the decrease in C. leptum were highly

Cholesterol reduction with red yeast rice

Despite a recent health claim by the European Agency on Food Safety, the effect of high doses of dietary monacolin supple-ments from red yeast rice on cholesterolemia has not been tested in Italian subjects.A team of researchers from the Bologna and Pavia Universities carried out a crossover, double-blind, placebo-controlled rand-omized clinical trial in or-der to test if a short-term treatment with 10 mg mo-nacolins could improve li-pid pattern, high-sensitiv-ity C-reactive protein (hs-CRP), and vascular remod-eling biomarkers in a small cohort of Mediterranean subjects. The results were published in Nutritional Re-search Journal.25 healthy, mildly hyper-

cholesterolemic subjects were enrolled, and after 4 weeks of a stabiliza-tion diet, subjects were randomized to the se-quence placebo-wash-out-monacolins or mon-acolins-washout-placebo, with each period being 4 weeks long. At each study step, a complete li-pid pattern, safety param-eters, hs-CRP, and matrix metalloproteinases 2 and

correlated to these met-abolic changes, including insulinaemia, as well as to the weight of the cae-cum (empty and full) but not the increase in Bifido-bacteria.In conclusion scFOS in-duce profound metabolic changes by modulating the composition and the activi-ty of the intestinal microbi-ota, that may partly explain their effect on the reduc-tion of insulinaemia.

9 levels were measured.When compared to the placebo group, monacol-ins-treated patients expe-rienced a more favoura-ble percent change in total cholesterol (-12.45%, 95% CI -16.19 to -8.71), low-den-sity lipoprotein cholester-ol (-21.99%, 95% CI -26.63 to -17.36), non-high-densi-ty lipoprotein cholesterol (-14.67%, 95% CI -19.22 to -10.11), matrix metal-

16 - ItalIan Food & Beverage technology - lXXvII (2014) november

loproteinase 2 (-28.05%, 95% CI -35.18 to -20.93), matrix metalloproteinase 9 (-27.19%, 95% CI -36.21 to -18.15), and hs-CRP (-23.77%, 95% CI -30.54 to -17.01). No significant differences were observed in regards to triglycerides, high-density lipoprotein cholesterol, and safety pa-rameters.

On the basis of these data, the researchers demonstrate that a 10-mg monacolin nutraceutical appears to safely reduce cholesterolemia, hs-CRP, and markers of vascular remodelling in Italian sub-jects. These results have to be confirmed in larg-er patient samples and longer studies.

Researchers investigate nut allergy mechanisms

The U.S. Department of Agriculture (USDA) scien-tists teamed with univer-sity collaborators in order to validate the ability of a database of allergenic pro-teins to predict when an individual will react to two or more different types of nuts, a condition called “cross-reactivity”.Dr Maleki, chemist at the Agricultural Research Ser-vice (ARS) Food Process-ing and Sensory Quali-ty Research Unit in New Orleans, La., worked with

Dr Schein and colleagues at the University of Texas Medical Branch in Galves-ton, who developed the Structural Database of Al-lergenic Proteins (SDAP).Foods, including peanuts and tree nuts, contain proteins that are digest-ed into smaller fragments called peptides. A peptide is called an epitope when it is recognized by anti-bodies, which are immune system components in the bloodstream. Immu-noglobulin E (IgE) is an an-

tibody that is present in higher levels in allergic in-dividuals. When IgE binds to the epitopes, the food is recognized as foreign by the immune system, and an allergic reaction occurs.The proteins between cross-reactive nuts are thought to have similar IgE antibody-recognition sites. The researchers took known IgE binding sites (epitope sequences) from peanut and nut proteins and ran those through the SDAP database in order to predict cross-reactive epitopes in other nuts.The computer-generated binding sequences were then made into synthetic

epitopes to conduct tests using serum from people who are allergic to peanut and tree nuts, because their serum’s IgE recog-nizes allergenic epitopes. The serum allowed the team to match previously unknown epitopes, with-in the major allergenic proteins, that are known to be common to a vari-ety of nut and peanut al-lergies.The finding indicates that SDAP can be useful for predicting previously un-identified cross-reactive epitopes, based on their similarity to known IgE epitopes.

www.ars.usda.gov

Baobab fruit reduces starch digestion and glycemic response

The baobab fruit (Adan-sonia digitata L.) is found throughout regions of Africa and is becom-ing increasingly recog-nized for its high nutrient and polyphenol content. Polyphenols have been beneficial for their ef-fects on reducing the gly-cemic response (GR) and for improving various oth-er metabolic parameters.Based on previous re-search, a team of Austral-ian and English research-ers have hypothesized that the baobab fruit ex-tract would reduce starch

digestion in vitro and would show potential for reducing the GR and for increasing satiety and di-et-induced thermogene-sis in humans. The results were published on Nutri-tion Research journal.Six extracts of baobab from 6 different locations in Africa were measured for their antioxidant and polyphenol content us-ing the ferric ion-reduc-ing antioxidant pow-er and the Folin-Ciocal-teu methods, respective-ly. Baobab extract was baked into white bread

ItalIan Food & Beverage technology - lXXvII (2014) november - 17

RESEARCH

at different doses to de-termine the optimal dose for reducing starch break-down and sugar release from white bread after an in vitro digestion pro-cedure. In vivo, baobab extract was consumed in solution at both a low-dose (18.5 g) and a high-dose (37 g) aqueous

drink in 250 mL of water along with white bread, and resulting GR, satiety, and postprandial energy expenditure were meas-ured.All extracts in this study were shown to be good sources of polyphenols. Baobab fruit extract added to white bread at 1.88% significantly (P<0.05) re-duced rapidly digestible starch from white bread samples. In vivo, the ba-obab fruit extract at both low and high doses signif-icantly (P<0.05) reduced GR, although there was no significant effect on satiety or on energy ex-penditure.

cologic therapy were ran-domly assigned in parallel groups to CoQ10 100 mg three times daily versus placebo. The primary long-term endpoint was the time to first MACE (which stands for Major Adverse Cardiovascular Event) in-cluding unplanned hos-pitalization due to wors-ening of HF, cardiovascu-lar death, urgent cardiac transplantation and me-chanical support, using a time to first event analy-sis.A total of 420 patients – CoQ10 (N=202), placebo (N=218) – were enrolled with a follow-up time of 2 years. After 3 months there was a trend with a reduced level of NT-proB-NP in the CoQ10 group. After 2 years there was a significant improvement of the NYHA Class in the CoQ10 group (p=0.047). The primary endpoint was reached by 29 patients in the CoQ10 group, as com-pared with 55 patients in the placebo group (14% vs 25%; hazard ratio CoQ10 vs placebo: 2.0 (95% CI: 1.3-3.2); P=0.003) by in-tention to treat analysis. CoQ10 treated patients had significantly lower cardiovascular mortality (p=0.02) and lower occur-rence of hospitalizations for HF (p=0.05). All cause mortality was also lower in the CoQ10 group, 18 pa-tients vs 36 patients in the

placebo-group (9 vs 17%; hazard ratio CoQ10 vs. placebo: 2.1 (95% CI: 1.2-3.8); p=0.01). There were fewer adverse events in the CoQ10 group com-pared to the placebo group (p=0.073). In conclusion, Q-SYMBIO is the first double-blind tri-al in chronic HF addressing whether CoQ10 supple-mentation might improve survival. The CoQ10 treat-ed patients had reduced hospital admission rates for worsening HF and low-er cardiovascular death both of which may reflect a significant improvement in cardiac function. CoQ10 treatment was safe with a reduced all cause mortali-ty rate.CoQ10 should be consid-ered as a part of the main-tenance therapy of pa-tients with chronic HF.

The effect of coenzyme Q10 on heart failure

A paper presented at con-gress of the Heart Failure Association of the Europe-an Society of Cardiology by Mortensen et al. (Heart Centre, Copenhagen Uni-versity) found that Vita-min-like nutrient CoQ10 can reduce mortality rates by half in patients with moderate to severe heart failure.Dysfunction of bioener-getics and energy starva-tion of the myocardium may be a dominant fea-ture of heart failure (HF) and attention is directed towards a support of the

myocardial metabolism. The myocardial tissue lev-el of the essential redox component of the respira-tory chain Coenzyme Q10 (CoQ10) has been found inversely related to the se-verity of HF. The research-ers investigated the ef-fects of CoQ10 on patient symptoms, functional ca-pacity and biomarker sta-tus (NT-proBNP) and the long-term outcome with morbidity and mortality.HF patients in New York Heart Association (NYHA) Class III or IV who were receiving current pharma-

18 - ItalIan Food & Beverage technology - lXXvII (2014) november

Identified molecular link between gut bacteria and intestinal health

The development and se-verity of inflammatory bowel diseases and other chronic inflammatory con-ditions can be influenced by host genetic and envi-ronmental factors, includ-ing signals derived from commensal bacteria. How-ever, the mechanisms that integrate these diverse cues remain undefined.The journal Nature pub-lished the results of an American study by Aleng-hat et al.Researchers from the Uni-versity of Pennsylvania dis-covered that the enzyme HDAC3 as a key media-tor in maintaining prop-er intestinal integrity and function in the presence of friendly bacteria. They demonstrated that mice with an intestinal epithelial cell (IEC)-specific deletion of the epigenome-mod-ifying enzyme histone deacetylase 3 (HDAC3ΔIEC mice) exhibited extensive dysregulation of IEC-intrin-sic gene expression, in-cluding decreased basal expression of genes asso-ciated with antimicrobial defence. Critically, conven-tionally housed HDAC3ΔIEC mice demonstrated loss of Paneth cells, impaired IEC function and alterations in

the composition of intes-tinal commensal bacte-ria. In addition, HDAC3ΔIEC mice showed significant-ly increased susceptibility to intestinal damage and inflammation, indicating that epithelial expression of HDAC3 has a central role in maintaining intesti-nal homeostasis. Re-deri-vation of HDAC3ΔIEC mice into germ-free conditions revealed that dysregulat-ed IEC gene expression,

Paneth cell homeostasis and intestinal barrier func-tion were largely restored in the absence of com-mensal bacteria.Although the specif-ic mechanisms through which IEC-intrinsic HDAC3 expression regulates these complex phenotypes re-main to be determined, these data indicate that HDAC3 is a critical fac-tor that integrates com-mensal-bacteria-derived signals to calibrate epi-thelial cell responses re-quired to establish normal host-commensal relation-ships and maintain intesti-nal homeostasis.

Stigmasterol may help against AlzheimersA complex study using mice, reported in the Jour-nal of Neuroscience, evalu-ated whether the dietary in-take of plant sterols might be beneficial for the pre-vention of Alzheimers Dis-ease (AD). This was done by analysing the effect of plant sterols and cholester-ol on processing of amyloid precursor protein (APP). This is of interest since Am-yloid-β (Aβ), generated by proteolytic processing of APP by β- and γ-secretase, is a major constituent of se-nile plaques in AD.The research team found that stigmasterol was the only plant sterol that signifi-

cantly decreased Aβ levels; compared with stigmaster-ol, β-sitosterol and choles-terol significantly increased Aβ levels, whereas camp-esterol and brassicasterol showed minor or no effect.The authors note that stig-masterol is structurally the most distinctive from cho-lesterol, having an addition-al double-bond at C22-C23 and an ethylgroup at C24. The analysis of the molec-ular mechanisms revealed that stigmasterol direct-ly inhibited b-secretase ac-tivity and further reduced β-secretase cleavage of APP.Other effects were also noted, and the research

team notes that stig-masterol-induced effects were all between 10 and 30% and less pronounced compared with synthet-ic secretase inhibitors. However, these obvious-ly minor effects on differ-ent cellular processes, in-cluding direct modulation of enzymes, gene expres-sion, and subcellular trans-port processes, reduced Aβ generation by 38%.Overall the authors con-clude that a diet enriched in plant sterols mainly con-taining stigmasterol might be beneficial for AD. Their data show that plant ster-ols are biologically active food compounds interfer-ing with important func-tional processes in the brain. However, they also warn that phytosterols might interfere with other brain functions such as cell signaling, neurotransmis-sion, and membrane pro-tein transport and these should be addressed by further studies.

RESEARCH

Lower risk of heart disease with the Mediterranean diet

Our Mediterranean diet is the focus of many studies conducted overseas and it represents the diet rec-ommended by most nutri-tionists.According to a study led by researchers from Har-vard School of Public Health and Cambridge Health Alliance and pub-lished in Plos One, greater adherence to a Mediterra-nean diet may be linked to lower risk factors for cardi-ovascular disease.The researchers analysed

medical and lifestyle data, including dietary hab-its, from a cohort of 780 career male firefighters aged 18 and over from the American Mid-West. U.S. firefighters are known to have a high prevalence of obesity and risk factors for cardiovascular disease. A diet rich in fish, nuts, vege-tables, and fruits, has been shown in previous studies to lower these risk factors.In this study, a modified Mediterranean diet score (mMDS) was developed

est mMDS also had a 43% lower risk of weight gain compared with the lowest mMDS group. Additional-ly, greater adherence to a Mediterranean-style diet was significantly associat-ed with higher HDL cho-lesterol and lower ‘LDL’ (“bad”) cholesterol. Con-sistent with previous in-vestigations, obese par-ticipants in the firefighter study reported a higher in-take of both fast foods and sugary drinks.The results support the po-tential effectiveness of a Mediterranean-style diet in young, non-Mediterranean working cohorts, and justify future intervention studies.

for assessment of adher-ence to a Mediterranean dietary pattern from a pre-viously administered life-style questionnaire that examined pre-existing di-etary habits. Clinical data from fire department med-ical examinations were ex-tracted and analysed. The firefighter group with great-est adherence to Mediter-ranean-style diet showed a 35% decreased risk in metabolic syndrome, a condition with risk factors that include a large waist-line, high triglyceride level, low HDL (“good”) choles-terol level, high blood pres-sure, and high blood sug-ar. The group with the high-

shop.chiriottieditori.com

RIEMPITIVO LIBRI 2014 IA 1-2_Layout 1 06/10/14 11:36 Pagina 2

20 - ItalIan Food & Beverage technology - lXXvIII (2014) november

OENOLOGICALMACHINERY

From the harvesting of grapes to bottling

Within an area of 60,000 m2, 20,000 of which are covered, Enovene-ta meets the vinification needs of the entire pro-duction line by developing and trading in the most technologically advanced machines, which are able to manage each phase of the modern oenological process, from the harvest-ing of grapes to the selec-tion and separation with

the stalk-remover, from the pressing to the han-dling and transportation by means of pumps, from the filtering to the refriger-ation.That is why, every year, Enoveneta invests large resources in the research and development of fore-front solutions that are studied by creating a strict collaborative relationship with each customer guar-

anteeing a flexible and customized production in order to meet the specific needs of every winery and production type.The entire production process consists of re-ception, crushing, wine pumps, pressing, filtering/clarification, refrigeration/heat exchange, and stor-age/fermentation.The Enoveneta side mem-brane pneumatic press-es are available as open or closed tanks, offer flexibil-ity in operations and tech-nology in order to achieve the highest result in qual-ity. Attention to a total draining surface is empha-sized in both the closed and open versions, thus obtaining a softer press-ing action, while reducing processing times. The exclusive software al-lows complete access to programs and pressing cy-cle optimisation. The ex-

tension of the membrane in the Enoveneta press-es fully covers the drain-ing surface, allowing to op-erate with any quantity of product inside (or without any), exactly controlling the pressure level. An in-ternal device gently breaks up the pomace. The soft-ware allows control over all the operations and moni-toring of the ongoing pro-cessing in real time on the 6” display. Built with the highest quality components and in accordance with the strict-est technical principles, the Enoveneta pneumat-ic presses are acknowl-edged with quality approv-als issued by world-lead-ing quality institutes.(Enoveneta - Via Marco-ni 56 - 35016 Piazzola sul Brenta - PD - Italy - Tel. +39 049 5590358 - Fax +39 049 9600002 - email: info@enoveneta.it)

Closed tank pneumatic press (Enoveneta).

25065 LUMEZZANE S.S. BRESCIA (ITALY)

Via Ruca, 400 (Z. I.)Tel. 0039 030 8925953 Fax. 0039 030 8922167

info@4gghidini.it www.4gghidini.it

• New Ball Valves 5” DN 125• Stainless Steel Aisi 304L and 316L• 2 Way• 3 Way “T” and “L” Port• Hand Operated or ISO 5211 Flange for Actuator• Connection: Flanged, Iso 228 Female Threaded, Din 11851• PN 16• Atex II 2 G-D T4 (directive 94/9/CE)• Visit our website for further details www.4gghidini.it

Advanced technology, accuracy, prompt delivery and certified quality products make 4G GHIDINI® a major player in the Italian industry

BEVERAGEPROCESSING

22 - ItalIan Food & Beverage technology - lXXvIII (2014) november

Three good reasons to choose Sacmi

Guaranteed quality stand-ards, outstanding produc-tivity, optimisation of ener-gy consumption: three key characteristics of Sacmi’s Continuous Compression Moulding (CCM) solutions for the production of caps that German bottler Vitaq-ua decided were vital for the completion of its me-ga-plant at Breuna, in the Kassel region in Germa-

ny. Motivated by a need to bring cap manufacturing under internal control, the German company soon identified Sacmi’s com-plete line as the perfect tool with which to achieve its goals.The five installed lines manufacture caps with a diameter of 28 mm (stand-ard 1881) and a weight of about 2 gr, with per-

line output rates of ap-proximately 1,500 pcs/min. Successful testing of the first production line showed that Made-in-Sac-mi compression technolo-gy provided the ideal solu-tion in terms of both com-petitiveness and cost-ben-efit ratios. Vitaqua’s tech-nical staff were so im-pressed that they quick-ly confirmed the purchase of a further 4 manufactur-ing lines. Most significantly, as Mr. Reinhold Juelg, R&D Man-ager at Vitaqua, points out, “The advantages associ-ated with this technolo-gy, compared to injection, allow us to work at low-er extrusion temperatures with significant energy savings”. For Vitaqua, that advantage is enhanced by the fact that the water cooling flow rate tempera-ture is in the range of 20°-25°C, meaning, according

to Juelg words, that “the water in the circuit only needs cooling in the sum-mer months”.In the opinion of the Ger-man technicians it is also the dimensional repeat-ability of the cap that makes the difference. “Sacmi technology”, high-lights the Vitaqua R&D manager, “used in con-junction with the correct masterbatch, minimises waste and gives the line excellent overall efficien-cy. On the basis of ran-dom testing effected on a 10-hour production run, 900,000 caps were pro-duced and only 35 faulty ones rejected.” The average cap weight is remarkably consistent. On the bottling line, since cap production equipment has gone online, the percent-age of bottles with caps incorrectly applied due to dimensional variations has CCM 80S cap production line (Sacmi).

BEVERAGE PROCESSING

ItalIan Food & Beverage technology - lXXvIII (2014) november - 23

dropped from up to 0.5% to below 0.02%”. “That was one of the decisive criteria”, says Mr. Juelg.Thanks also to the cus-tomer’s faith in the project, great results have been achieved in terms of feed-back and availability. Since the installation of the cap production lines the num-ber of complaints received from all the three German plants belonging to the Bev-erage Group since start-up in march 2013 till today has been reduced to zero.

Last but not least, the en-hanced output flexibility provided by Sacmi tech-nology, with colour change time in less than 10 min-utes and minimisation of associated waste mate-rial, meets another key need: solution flexibility - shared by all the world’s major bottling players.(Sacmi Imola - Via Selice Provinciale 17/A - 40026 Imola - BO - Italy - Tel. +39 0542 607111 - Fax +39 0542 642354 - email: sacmi @sacmi.it)

Blower systems

With more than 50 years of experience, Magugli-ani develops centrifugal blowers and air knives which are installed direct-

ly onto the production line for drying, cleaning and cooling parts in the pro-cess.The Republic RB series centrifugal blowers pro-vide a powerful air flux maintaining low energy costs if compared to oth-er blowing systems such as the ones fed with com-pressed air or the regener-ative blowers.Combined with drop sec-tion Republic air knives, optimized to avoid back-pressure, Republic cen-trifugal blowers grant high performances in dry-ing, cleaning and cooling processes. They can also be employed to gener-ate vacuum for pneumat-ic transport systems, to

keep parts in their plac-es, etc.They are made of high quality materials, such as the CNC Aluminum im-peller, lifelong oiled bear-ing packs with cooling tabs, hybrid ceramic bear-ings whose life is about 5 times more than stan-dard bearings and multiple PTFE gaskets.Several models and 6 siz-es with 3 HP-75 HP en-gines are available; the compact dimensions en-sure an easy placement.The Republic drop sec-tion air knives avoid back-pressure and permit high performances and effi-ciency in blowing opera-tions. They are available in extruded anodized al-uminium or in AISI 316 stainless steel, with a length from 2” to 196”, and an air input diameter 2”-3”-4” on one side or both sides, or in the mid-dle of the generator. The thickness of the loophole is adjustable up to 0,125” to control performanc-es, supplied regulated at 0,045”, which is the opti-mal value for most of the operations. The regula-tion of performances can otherwise be achieved by means of the valve set on the air knives - cen-trifugal blower connec-tion pipe or a VFD applied to the centrifugal blow-er speed. Each centrifu-gal blower can feed more

that one generator and/or nozzle. A series of acces-sories to tailor package the system is available, such as air warmers for operations that need hot air blowing.Air nozzles concentrate a high-speed flux to work on parts of a complex form and on high distances. An optimized interior design allows a high-speed flux to be maintained. They are made of stainless steel and with several diame-ters.A series of further ac-cessories consists of a mounting system to sup-port air knives and noz-zles, pipes, curves, Y and multiple joints, manu-al and electric powered valves to regulate power.(Magugliani - Via Sacro Monte 3/1 - 21052 Bus-to Arsizio - VA - Italy - Tel. +39 0331 380044 - Fax +39 0331 684344 - email: info@magugliani.it)

Republic RB series centrifugal blower (Magugliani).

Republic air knives for cap area (Magugliani).

fillers& cappers

24 - ItalIan Food & Beverage technology - lXXvIII (2014) november

New filling and closing monoblocs by Fimer

For years the monobloc system has demonstrat-ed its benefits compared with stand-alone ma-chines such as a smaller footprint, perfect synchro-nism, less noise, reduced time of transition between the various turrets reduc-ing the risks of contamina-tion of the bottles, etc.Notwithstanding the glob-al economic crisis, this year Fimer presents a brand new line of monob-locs. More compact, the new series is character-ized by a modern and es-sential design, with great care being paid to the de-tails. The electrical pan-el, for example, becomes an integral part of the ma-chine, being aesthetically more appealing and more functional; the guards can be equipped with glass or lexan doors and the base is equipped with a case with integrated open-

ing handles, and the star wheels can be adjusted, dramatically reducing the time for format change on cylindrical bottles.The rinsing turret rins-es or sterilizes the inside of the bottles before fill-ing, thus ensuring a prop-er cleaning, eliminating impurities caused by the storage of the same. This process is very useful for preserving the microbio-

logical stability of the bot-tled product.The first treatment is car-ried out by injecting in-side the bottle a washing and/or sterilization prod-uct, water, ozonised wa-ter, or chemical agents such as peracetic acid (with maximum percent-age of 2,000 ppm at a maximum temperature of 35°-40°C). The second treatment (optional) in-

jects a jet of air into the bottle that facilitates and accelerates the dripping of the product used in the first treatment.The robust bottle gripper is complete with a me-chanical actuation system of the valve for the open-ing of the washing cir-cuits; the release system is quick for an easy change of format; the self-lubricat-ing sliding bushes ensure a better and safer move-ment of the parts. Com-pletely made of stainless steel, the machine is char-acterized by a longer treat-ment times with the same number of grippers; a quick release of the pads with mounting and dis-mounting without the use of standard wrenches; a dedicated air jet, duly di-rected to the bottle neck to remove the last drop.At the end of the dripping stage, the bottle handling/The new SDRT monobloc (Fimer).

fillers & cappers

ItalIan Food & Beverage technology - lXXvIII (2014) november - 25

shaking system facilitates the release of the “drop” deposited on the bottom of the bottle. The mechan-ical valves actuated by the movement of the grip-per activate the treatment stages and the slide dis-tribution system ensures the possibility of adjust-ing the treatment time it-self thus obtaining an op-timal operation of the rins-ing system. The recovery tank of the washing flu-ids offers the possibility of separation and recov-ery of the same in case of double treatment liq-uid-liquid. The structure, made of stainless steel, is suitable for the com-plete washing and/or ster-ilization of all its parts with chemicals in recirculation thanks to dummy bottles supplied as standard and/or with steam. In case of a lack of washing pressure the pressure switch in in-put activates the automat-ic stop of the machine. The height adjustment is electric.The core of the monobloc is the filling machine and the new series presents a filling machine with con-siderable advantages.Most importantly, Fim-er has tried to make the filling machine easier to sanitise, preserving as al-ways the physical-organo-leptic characteristics of the product during filling. The plate under the fill-

ing machine is inclined and equipped with a sys-tem of gutters for exter-nal drainage in order to al-low a much easier clean-ing, both for routine main-tenance and in the case of broken bottles and con-sequent product leakage. The internal handling has been streamlined to re-duce the wear of the parts thus greatly improving maintenance. The bottle lifting cylinders are exter-nal and completely made of stainless steel, facili-tating access for mainte-nance and cleaning. Fi-nally the internal mainte-nance of the tank is facil-itated by the locking of the cover at the top.The fast releases of the filling valves do not re-quire the use of wrench-es. The client also has the possibility to install a quick joint system, with-out seals and therefore much easier to sanitise. In order to ease sanitisation, the weld points have been reduced.The capping turret has undergone a significant restyling, increasing per-formance and ease of maintenance, as well as its aesthetics. In the lift-ing phase the turret has a double inner guide on self-lubricating bush-es. The block box onto the flange is no longer a single body, therefore more easily replacea-

ble in case of need. The loader is quickly replace-able, thanks to the free lateral guides at the exit and to the travel control by means of the releas-able springs. Other sev-eral advantages are: the higher loader compared to the previous version for a better guide also of high caps; the bottle cen-tring unit with quick cou-pling for a quick change in case the bottle to be treated requires it and for quick cleaning; quick and easy change of the cap chute, in the case where the diameter of the caps requires its replacement; cap driving punch sup-port slide entirely in stain-less steel, without weld-ed parts, assembled by means of rings and spac-ers with sliding on self lu-

bricating bushes, and the possibility to have the gas injection performed di-rectly by the centring de-vice to prevent foreign bodies from entering into contact with the product.In addition, a quick change from cork closure to screw closure, a threading head support slide made entire-ly of stainless steel with-out welded parts, assem-bled by means of rings and spacers with sliding on self lubricating bush-es; transmission of mo-tion from the motor to the threading head by means of belts and timing pul-leys, and a speed of the threading head inverter.(Fimer - Via Pierino Testore 39 - 14053 Canelli - AT - It-aly - Tel. +39 0141 823404 - Fax +39 0141 834504 - email: info@fimer.it)

Aseptic piston doser

GEA Procomac presents the new aseptic dual fill-ing system for the bot-tling of still beverages that contain pulp, fibres, and pieces of fruit or cere-als with dimensions of up to 10x10x10 mm. For the first time used in a cold-fill environment for PET bot-tles, the Piston Doser PX achieves the aseptic dos-ing of the valuable solid pieces ahead of the sub-

sequent liquid filling pro-cess, with a high level of accuracy.The Piston Doser PX is simple but effective. A cam-driven piston first draws the prescribed vol-ume of solid particles into a cylinder, before inject-ing it into the awaiting PET bottle. Then the bot-tle moves onto a standard volumetric, electronic fill-er, the Fillstar FX, to add

26 - ItalIan Food & Beverage technology - lXXvIII (2014) november

the liquid juice and com-plete the aseptic filling process. The dual fill sys-tem requires a 2-stream process line, one dedicat-ed to the thermal treat-ment of the pieces and the other to the thermal treatment of the clear liq-uid.

The aseptic integrity of the Piston Doser is main-tained with the inclusion of a hygienic seal around the piston that prevents the product from leaking through to the non-asep-tic side. Dosing volumes can easily be regulat-ed from 30 to 150 mL by

Aseptic filling line (GEA Procomac).

changing the dosing val-ue on the HMI. The stroke of the piston is automati-cally adjusted by a linear motor and this provides an adequate dosing for most products in PET bot-tles of up to 2 L. Smaller/Greater dosing volumes may be achieved simply by changing the diameter of the cylinder.The Piston Doser PX is ideal for adding large piec-es of pulp, fibre, fruit or cereal to still beverages, both high and low in acid, and for filling products whose density does not allow the consistent distri-bution of the pieces.(GEA Procomac - Via Fed-olfi 29 - 43038 Sala Ba-ganza - PR - Italy - Tel. +39 0521 839411 - Fax +39 0521 833879 - email: sales. procomac.it@gea.com)

Monobloc refilling and corking

With the patented Com-pact Robot, Alfatek has developed a refilling and corking system in a mon-obloc, with renewed tech-nical functions and dis-tinctive features, dedicat-ed to high quality prod-ucts that require a limited quantity. The mechanical structure, made entirely of stainless steel, is com-pact and extremely con-tained; it has been cre-

ated to assure the max-imum functionality and practicality of use, even in a reduced space. The entrance and exit of the bottles are situated on one side only, in corre-spondence with the con-trol panel, which easily permits one operator to take care of the loading of empty bottles and the ex-tracting of full ones.The Robot is equipped

with a chip of a pres-surised washing recy-cle and a system of ster-ilisation with vapour at a very high temperature. The refilling tank, which is developed in a particu-lar form, is without the air return pipeline. The re-filling valves, of inert gas pressure, installed in the stainless steel monobloc, have been constructed to guarantee high levels of

precision, as well as to impede the phenomenon of over flow during the re-filling.The entire refilling cycle takes place under the con-stant pressure of inert gas and after the evacuation of air from the bottles. These technical solutions, a Ro-bot Compact exclusive, besides ensuring substan-tial advantages in terms of efficiency and functionali-ty, permit important oeno-logical results, preventing the risk of oxidisation and the dispersion of aroma and fragrances in treat-ed product, therefore pro-tecting the delicate bal-ance from the widespread risk of alteration.Here the process of pro-duction.First positioning seven empty bottles at the same time, by means of a rotat-ing star, from the robot of the side entrance cor-responding to the seven refilling valves; then sat-uration by means of inert gas pressure; emission of product in the refilling tank; tank descent to the airtight seals of the valve collectors on the mouth of the bottle necks and a successive pre-evacua-tion of air contained in bot-tles by means of an emp-tying pump, with the pos-sibility of regulating the treatment times; emis-sion and saturation of the bottles with inert gas.

fillers & cappers

28 - ItalIan Food & Beverage technology - lXXvIII (2014) november

Finally, further descent of the tank, opening of the valves, refilling the bot-tles in absence of oxygen and, when the refilling has been completed, the rotation of the star con-veyer positions the bot-tles for corking and sub-sequently transfers them

Compact Robot refilling and corking system (Alfatek).

to a storage level. At the same time placing the subsequent seven bottles under the refilling tank.(Alfatek - Via Cancelli-era 11/A - 00041 Albano Laziale - RM - Italy - Tel. +39 06 9345424 - Fax +39 06 9345427 - email: info@alfatek.it)

presence of the cap. The first one is also equipped with a device for the dis-charge of caps into a tray located inside the chas-sis. The tray can be ex-tracted to allow periodical emptying. The upper part has a conveyor belt and a device for loading and discharging the bottles. These are called inlet and discharge star wheels and guide conveyors.The bottles are transport-ed over running surfaces from the conveyor belt to the turrets. All parts that are in direct contact with the product are made of stainless food-grade steel Aisi 304.(Barida - Via Giuseppe Contratto 4 - 14053 Canelli - AT - Italy - Tel. +39 0141 832092 - Fax +39 0141 825466 - email: info@baridaenologica.com)

Automatic monobloc

The automatic monob-loc Poker 700 by Barida is composed of two turrets, the first one with a con-tinuous rotation and de-signed for the disgorging

operation, the second one with an intermittent rota-tion.The Poker 700 consists of 3 groups which seize and close the bottle. Dur-

ing the workflow, it revers-es the bottle by apporoxi-mately 65° and then it re-moves the crown cap. The bottle without the cap is closed in order to limit the quantity of wine coming out. Before the end of the rotation, the bottle returns to a vertical position, thus positioning it on the con-veyor belt.The second turret pre-sents 6 working stations with grippers for each one and it carries out 3 opera-tions during one rotation, the disgorging, the addi-tion of the liqueur, and the levelling. The bottle is again reversed for the li-queur dosing, while the levelling is carried out when the bottle is again in a vertical position.Between the first and the second turret there is a device detecting the

Poker 700 for bottling and capping (Barida).

fillers & cappers

ItalIan Food & Beverage technology - lXXvIII (2014) november - 29

Washer-drier for bottles

Tardito presents the RL-30 model washer-drier for filled bottles.The bottles held by tray and head (No. 6) are washed all over thanks to the forced brushing ac-tion of the bristles rotat-ing in the opposite direc-tion to the bottles at 200 rpm. While rotating and traversing, the bottles are enveloped in a vortex of hot air that permits the elimination of even the

smallest drop of water.With dimensions of 3,000x 1,150x1,850, a weight of 1,000 kg and a water consumption of 80 l/h, the RL-30 model guar-antees a maximum pro-duction of 3,000 bottles/hour.(Tardito - Regione Leiso 110 - 14050 San Marzano Oliveto - AT - Italy - Tel. +39 0141 856296 - Fax +39 0141 856977 - email: info@tardito.com) RL-30 model washer-drier (Tardito).

Single head capper TM series (Torq).

Rotary cappers

Torq is able to customize their machines according to the needs of its cus-tomers always ensuring construction quality of the highest level.The rotary capper TM se-ries are suitable for han-dling any kind of press-on caps, plastic screw and al-uminium caps, dispenser and trigger. They are avail-able for low and medium speeds, can be supplied as a free-standing or a turret and can be complement-ed with a wide range of ac-cessories and options for complete line automation.The Torq capper is equipped with a rugged structure with SS clad-ding inside and outside, clean design, and all the

structure is made of Aisi 304 SS for long life in a wet environment, and has a board mounted SS cabinet with touch screen HMI. The capping head can be controlled by means of an Inverter or Brushless motor, the ex-tremely flexible machine can be equipped to work little containers or big bot-tles until 20 L.The TR series rotary cap-ping machines are suita-ble for handling all types of closing, pressure, alu-minium screw, pre-thread-ed, oriented, dispens-er and trigger for medium and high productions. De-pending on the type of clo-sure, the machine can be equipped with special cap-

30 - ItalIan Food & Beverage technology - lXXvIII (2014) november

+ NEWS = + INFORMATIONwww.foodexecutive.com

FOODEXECUTIVE QUADRATO.qxp_Layout 1 03/06/14 14:59 Pagina 1

The Alfatek filling system.

ping heads such as thread forming wheels for ROPP caps; magnetic or Hyster-esis clutch for rethread-ed caps with a very high torque accuracy; special chucks with rubber, vacu-um or with grippers for a lot of different applications and the most difficult clo-sures. The HMI control pan-el shows a lot of informa-tion complete with security levels, alarms history and production data. The cap-ping head rotation speed is controlled by means of brushless motors or pow-er inverter. A quick change over and automatic regu-lation with recipes and re-mote assistance with Eth-ernet connection complete the technical profile of the machine.

For more complex types of closure and applica-tions that require a very high level of flexibility, the EVO series of cappers are the solution. Each cap-ping head is controlled by means of an independent servomotor that can orien-tate asymmetric caps, ap-ply a precise torque force or turn the cap to a prede-termined number of rev-olutions or degrees of ro-tation. This machine is equipped with a touch-screen HMI for recipe pro-gramming and controlling all machine functions.(Torq Packaging - Via Pari-gi 4B - 46047 Porto Man-tovano - MN - Italy - Tel. +39 0376 399985 - Fax +39 0376 393083 - email: info@torqpackaging.it)

Volumetric filling systems

Alfatek presents the VOL series volumetric filler, available in several models ranging from 6 to 60 valves which use a new, patented pneumo-hydraulic siphon. This has been designed to obtain precision in dosage and versatility of applica-tion to different types and formats of containers such as cans, glass, PET, PVC bottles, jars, etc.Moreover, it can perform layer filling and reduce the flow in the final phase of filling thus avoiding the product overflowing and turbulence or foaming in products prone to this. The pumping of the prod-uct cannot be activated without a container.As shown in the picture, the filling system is char-acterized by the simultane-ous volume control (1) on all the cylinders by means of a centralized comput-

er console. The container, lifted by the jack (2), oper-ates on the mouth-press responsible for valve open-ing. At the same time, the plunging piston determines the product intake inside the cylinder. The plunging piston (3), pneumatically pushed, causes the pre-set product volume to pour into the container at a constant speed. In the descending stage (4), the piston acti-vates a special valve that slows down the final fill-ing stage and when the full container descends (5), the mouth press is released, thus determining the total lock of the mobile device and preventing the product from dripping.(Alfatek - Via Cancelliera 11/A - 00041 Albano La-ziale - RM - Italy - Tel. +39 06 9645424 - Fax +39 06 9345427 - email: info@ alfatek.it)

fillers & cappers

LabeLLing& CODing

32 - ItalIan Food & Beverage technology - lXXvIII (2014) november

New modular rotary labeller for Farchioni group

P.E. Labellers would like to thank the Farchioni group for putting their trust in its labeling systems over the years. The Farchioni group is a century-old company which has made its prod-ucts known in the market thanks to their originality and taste and relies on la-bellers designed by P.E. La-bellers.Since 2006, Farchioni has bought five rotary labellers which label the full range of its oil products (under the Farchioni brand) and its wine products produced from the company’s own grapes (They have about 120 hectares of vineyards), which were launched in 2007 under the brand Terre de la Custodia, and in-cludes Rosso di Montefal-co Sagrantino and various Umbrian IGT labels.But there is more. In 2011 the Farchioni group de-buted in the market with

the brand, Mastri Bir-rai Umbri, with the pro-duction of innovative craft beers, featuring spe-cial malts, wheat and le-gumes, all carefully cul-tivated in Umbria by the group itself. These spe-cial beers by Farchioni are characterized by a “raw” quality, they are unpas-teurised and unfiltered, but with an equally high drinkability. For this new

range, Farchioni installed a rotary labeller supplied by P.E. Labellers.At the end of 2013, Far-chioni ordered the sixth ro-tary labeller from P.E. La-bellers which combines two production sectors: oil and beer. In fact, it is a modular labeller (Modular Top model) with 5 labelling stations for the application of a front label with glue and adhesive and a back label with glue and adhe-sive, plus a fifth self-adhe-sive station on a trolley for the application of a “U” seal. The labelling machine allows for the orientation of bottles thanks to a sys-tem of electronic centring with optical fibres associ-ated with integrated drive servomotors to rotate the plates. A photocell system has the task of identifying the possible absence of la-bels during the inspection of the finished product.

This single labeller is able to label both the 1-L bottles from the extra virgin olive oil line and the Il Casolare brand, as well as the 75-cl bottles from the beer line and the Mastri Birrai Umbri brand. The labeller works at 360° for a company that is focused on a diversifica-tion plan oriented towards domestic and international markets.However oil, beer and wine are not the only sec-tors supplied by the Far-chioni group. On the same lines as for the wine pro-duction, the company also owns the mill which sup-plies the flour market ded-icated to breadmaking and the production of pizza dough.(P.E. Labellers - Via Europa 25 - 46047 Porto Mantovano - MN - Italy - Tel. +39 0376 389311 - Fax +39 0376 389411 - email: pelabellers@pelabellers.it)

Mastri Birrai Umbri craft beer (P.E. Labellers).

ItalIan Food & Beverage technology - lXXvIII (2014) november - 33

LABELLING & CODING

Sleeve applicator (Clever).

Sleeve application

Clever presents techno-logically advanced ma-chines equipped for the food, chemical and phar-maceutical industries.The company develops sleeve-fitting machines for the application of sleeves for decorative purposes and/or to seal the product in the food, chemical and wine industries, etc.Sleeve fitting machines

are designed to fit guaran-tee seals and total sleev-ing on containers in a range of diameters and dimensions, with hourly production rates that can reach 48.000 pieces/hour.(Clever - Via dei Laghi 4 - 36077 Altavilla Vicentina - VI - Italy - Tel. +39 0444 374414 - Fax +39 0444 371376 - email: info@clevermachines.it)

Labelling machines

With a production of more than 1,500 labelling ma-chines per year and the largest range of standard solutions, Etipack has been a point of reference for the labelling world over the last 30 years. In Italy there are 2 differ-ent production plants, one for labelling and coding so-lutions in Cinisello Balsa-mo (Mi) and another one for feeders and pick and place solutions in Sonci-no (Cr).1,500 machines manu-factured/year, 35,000 ma-chines installed since 1978, and 30,000 custom-ers worldwide: these are the numbers of the com-pany.

Eti 5 Active is a labelling system designed for side labelling, including recto-verso, on elliptical or quad-rangular products.The system can be equipped with different labelling heads from the Eway series and an all printing unit is available for printing barcodes, images and variable date.The System 9 Light is a labelling system espe-cially designed to pro-cess and label flat lying products such as enve-lopes, leaflets, maga-zines and die-cut cartons with a maximum A4 size. This special configuration features the system ap-plying radiofrequency an- Eti 5 Active labelling system (Etipack).

titheft labels within die-cut cartons.(Etipack - Via Aquile-ja 55/61 - 20092 Cinisel-

lo Balsamo - MI - Italy Tel. +39 02 660621 - Fax +39 02 6174919 - email: etimail@etipack.it)

packagingEQUipMEnT

34 - ItalIan Food & Beverage technology - lXXvIII (2014) november

High efficiency shrink-wrappers

Zambelli presents the LFT 50/150 series shrink-wrap-pers for the beverage in-dustry.The machine frame is de-signed to leave the oper-ator side free from me-chanical parts and achieve full accessibility, safe op-eration, faster cleaning, and shorter maintenance. Electronic fingers perform product collation allow-ing fast change-over on the widest range of pack patterns and the optimal pressure control needed on very unstable contain-

ers. Die-cast aluminium fingers matching the bot-tle base avoid any damage to ultra-lightweight still water pet bottles.Zambelli system sticks the handle’s adhesive tape onto the film before it wraps around the bundle and enters the shrink-tun-nel where it is heat sealed obtaining an extremely ro-bust carrying. The handle applicator built-in inside the bundler saves all the conveyors downstream for valuable accumulation before the palletizer.

Serrated edge single blade cuts neatly even the thin-nest film and can be quick-ly replaced without any fine adjustment. Servomo-tor operated, it allows ef-fective printed film regis-tration. Cut film is lifted up to the edge of the product table by a plastic mat con-veyor, and air suction hold-ing the film against the belt is adjustable according to film width.Zambelli heating technolo-gy delivers optimal air vol-umes to each tunnel sec-tion. High efficiency heat

transfer and compact out-er dimensions greatly re-duce heat loss hence elec-trical consumption.Adjustable position air spreaders allow fast change-over between sin-gle and multi-lane oper-ation. Effective cooling at tunnel discharge tight-ly stabilizes packs before they leave the tunnel belt.(Zambelli - Via Ferrara 35-41 - 40018 San Pietro in Casale - BO - Italy - Tel. +39 051 6661782 - Fax +39 051 6668369 - email: zambelli@zambelli.it)

LFT 50/150 series shrink-wrapper (Zambelli).

ItalIan Food & Beverage technology - lXXvIII (2014) november - 35

packaging EQUipMEnT

Automatic palletizer

After a thirty-year long ex-perience in the design and production of machines in the bottling sector, the OMA technical staff has studied an automatic and mechanical palletizer that allows to receive the car-ton boxes, space out, turn and separate, thus pre-paring them for the es-tablished palletization and placing them on the pallet occupying limited space.A very solid and com-pact machine based on high technology has been studied which can be in-serted into limited spac-es but which is always re-liable. The machine has been characterized by the utmost visibility and a full control of the whole work-ing process wherever the operator is.The mechanics designed by OMA are a synonym of reliability because the com-pany has developed them to last in time by means of the mechanical technology positioned in key points.By using simple block-ing elements it is possible to prepare a quick format change in a few minutes and there are always three sides free for the removal of the palletised pallet that can be chosen according to the needs of the cus-tomer and the work envi-ronment.

For the maintenance of the machine, it is possi-ble to keep 3 doors open. The whole mechanism is at the right height for car-rying out maintenance with no need for the oper-ator to use supplementary equipment such as scales, shunters, etc. The palletiz-er works in automatic and in continuous mode with no need for the interven-tion of any operator, ex-cept during the standard managing procedures.An automatic layer posi-tioning device with lay-ers store, an automatic exchange of empty and full pallets with motorized chains, and a pallet feeder automatic store are avail-able as optionals.The Millenium 3000 pal-letizer is the automatic universal machine suitable for palletizing cartons, trays having either a regu-lar shape or not.The machine is supplied with a solid structure, reli-able components that can be easily reached, PLC controlled sensors elec-tronic program, control electronic devices assur-ing the automatic perfect palletizing, and an IP 55 electronic board.The continuous running does not require the inter-vention of an operator and safety protections. Thanks

to the small size the Pal-letizer Millenium 3000 can be easily inserted into nar-row spaces or into already existing lines. Lastly, char-acterized by a minimum maintenance, the ma-chine only requires basic

Millenium 3000 palletizer (Oma Packaging).

and easy adjustments for different sizes.(Oma Packaging - Viale del Lavoro 17 - 37069 Villafran-ca di Verona - VR - Italy - Tel. +39 045 6303272 - Fax +39 045 6301076 email: info@omapackaging.com)

Efficient production by saving energy

Today, energy is an in-creasingly valuable asset and companies that han-dle large bottling and pack-aging systems are pay-ing more and more atten-tion to how to use it and choosing high-efficiency and low power consump-tion machines.

SMI presents the end-of-line  packaging machines equipped with brushless motors, without using geared motors. Brushless motors are high-efficien-cy ones, whose running speed is adjustable  ac-cording to the real needs of each and every applica-

36 - ItalIan Food & Beverage technology - lXXvIII (2014) november

tion, thus improving the overall performance of the production system.For many years now, Smi-flexi shrink wrappers no longer mount any geared motors. The same solution was recently applied to the APS series automatic palletizing systems devel-oped by Smipal. The end-of-line system, obtained by joining a Smiflexi packer to a Smipal palletizer, is driv-en solely by high-efficiency brushless motors (yield up to 98%), which ensures a marked reduction in pow-er consumption, mainte-nance costs, and noise lev-els. Furthermore, the con-veyor belts used in the system are equipped with drives that regulate mo-tor speed based on the machine’s actual opera-tional needs. They provide the system with only the amount of energy required at a given time and en-sure savings of up to 35% on power consumption.The compact end-of-line system uses the ad-vanced technology of the new APS PLUS series, which integrates into the machine’s fixed central column, all the mechani-cal components in charge of palletizing layers, feed-ing empty pallets and in-serting interlayers.The following three com-ponents move on the pal-letisation  column: the layer-loading head-hold-

ing  cross beam that per-forms vertical movements; the loading head that per-forms  quick and accurate horizontal movements along the cross beam thanks to a telescopic guide-system, and an ar-ticulated arm based on

SCARA technology that performs both vertical and horizontal movements to feed the empty pallets and insert the interlayers.The new palletizers of the APS PLUS series adopt a number of design fea-tures that, compared to

APS series automatic palletizing system (SMI).

traditional solutions, have led to a significant reduc-tion in the size and over-all dimensions of the sys-tem. Furthermore, the in-tegration of multiple func-tions offers considerable advantages as far as oper-ative flexibility, workplace safety and machine main-tenance are concerned to optimize the management of loading and unloading areas with the option of concentrating the use of forklifts and trans-pallets in a well-defined zone.(SMI - Via Ceresa 10 - 24015 S. Giovanni Bian-co - BG - Italy - Tel. +39 0345 40111 - Fax +39 0345 40209 - email: info@ smigroup.it)

With a special focus on the food and beverage in-dustry, System Logistics develops tailor made solu-tions for automated stor-age and picking, stack-er cranes, material han-dling, software, and ser-vices. Most of the tech-nologies are fully devel-oped and engineered, pro-duced and then installed by the company. Working closely with customers, it develops flexible solutions that address the challeng-es they face every day and

that will grow and change with them into the future.System Logistics is part of System, a privately owned Group established in Fiora-no (Modena, Italy) in 1970, which develops state-of-the-art solutions for indus-trial automation in sever-al industries worldwide, including ceramics, logis-tics, and packaging, and it has an international pres-ence with 34 branches in 25 Countries, employing more than 1,400 people worldwide.

Modula vertical lift module (System Logistics).

Tailor made solutions for automated storage and picking

ItalIan Food & Beverage technology - lXXvIII (2014) november - 37

packaging EQUipMEnT

The automated stor-age and retrieval sys-tems by System Logis-tics join high-performance with high capacity. Flexi-ble enough to meet spe-cific requirements, the warehouse storage sys-tems minimize the space used and maximize the ef-ficiency and productivity. Whether dealing with pal-lets, containers, raw ma-

terials, cases or totes, the company ensures a solu-tion that keeps the opera-tion running smoothly.Recently, System Logis-tics presented the vertical lift module called Modula. It consists of two support rows that contain trays transported from the sup-ports to the picking bay by means an automated ele-vator. The elevator moves

vertically in the centre be-tween the two rows of supports. The high-density storage warehouse is con-trolled by a hardware and software system that is ef-ficient and easy to use.The Modula automatic storing system consists of a completely modular structure and can be up to 14 m high to exploit the maximum available height

in the building. It is con-trolled by Systore™ soft-ware and it allows an ele-vated storage density and a large saving in terms of floor space.(System Logistics - Via Ghiarola Vecchia 73 - 41042 Fiorano Modenese - Mo - Italy - Tel. +39 0536 916111 - Fax +39 0536 916948 - email: info@systemlogistics.com)

Design and productionSince 1955, Varvel has been developing fixed and variable gear boxes for light industry applications. Reliable and respectfulof the values of a socially responsible enterprise, Varvelguarantees a high technical level also in customized solutions.

Modularity and flexibilityVarvel excels out in planning and manufacturing sub-assembliesin kit form that are common to the gearbox families, all madein Italy. This makes the distributor’s job easier as productconfiguration is arranged and made ready in a few minute work.

Innovation and globalizationVarvel reckons that new synergies are possible to be handled outside the Italian marketplace as well; a trend to the future that allowed Varvel to become a dynamic company used to facinginternational challenges.

VARVEL SpAVia 2 Agosto 1980, 9 - Loc. Crespellano - 40053 Valsamoggia (BO) - ItalyTel. +39 051 6721811 - Fax +39 051 6721825 - E-mail: varvel@varvel.com

www.varvel.com

Power TransmissionEquipment made in Italy

VRV-Ital.BeverageTech(190x125)_Layout 1 01/04/14 12.22 Pagina 1

Containers& CLosUres

38 - ItalIan Food & Beverage technology - lXXvIII (2014) november

New solution for packaging tea in filter bags

Previewed during the lat-est edition of Tea&Coffee World Cup show, Acma-Volpak’s new solution for packaging tea in filter bags will be shown for the first time at Interpak.Designed by Tecnomecca-nica – the specific brand dedicated to the tea mar-ket – T4 Modula is Acma-Volpak’s new, medium-speed, tea bag machine. It consists in a double cham-ber “knotted” packaging solution, particularly ap-preciated in worldwide markets as it guarantees users with the highest product authenticity and aroma. Flexibility and sus-tainability are the key con-cepts of its design.In addition to its perfor-mance in line with its cate-gory (T4 can package up to 250 bags per minute), this solution is particularly ad-vanced in terms of sustain-ability and materials saving.

The tea bag packaged by T4, which could be defined within the most beautiful in the world, is produced in non heat-sealed filter pa-per, it is 100% biodegrad-able and is closed with-out using any metal staple in order to better preserve the genuineness of its con-tent. An octagonal tag is placed on the front of the bag, while the string is at-tached underneath; these features make the tea bag aesthetically more pleas-ant and optimise brand visibility, thus supporting the customer’s marketing strategies.In 2014, to enlarge its of-fer in tea packaging, Ac-maVolpak has launched a new version of T2 for high-speed single chamber packaging, which can use biodegradable paper, too. The latest version of T2 is available also in full leaf tea packaging configuration;

this will meet the demand of more “traditional” cus-tomers who generally pre-fer a non-sifted product, orienting them towards tea bags. To give further evi-dence of the flexibility of AcmaVolpack’s machines, T2 can produce “bag in bag” packages, particular-ly appreciated in emerg-ing markets as they allow customers to choose mul-tipack tea bags.(AcmaVolpak - Via Colom-bo 1 - 40131 Bologna - It-

aly - Tel. +39 051 6349111 - Fax +39 051 6342705 - email: acma.marketingdep @acmavolpak.com)

Detail of the T4 Modula tea bag machine (AcmaVolpak).

Crown caps become 3D

Crown caps, a vital acces-sory for the world of bever-ages ever since 1891 and which in many ways, still today, are inimitable. Sim-plicity, practicality, and low cost are the major advan-tages.For years, Sacmi has dili-

gently manufactured ma-chines for the production and application of crown caps that are increasingly faster, streamlining perfor-mance.The key function of caps is to safeguard the product, but preserving and pro-

containers & closures

ItalIan Food & Beverage technology - lXXvIII (2014) november - 39

CCD 300 cap embossingmachine (Sacmi).

tecting brand value is just as important in the bever-age market. The latest rev-olutionary product in the field of crown caps pro-duced by Sacmi focuses on this aspect. It is called CCD 300 and has been de-signed and developed spe-cifically for cap “emboss-ing” (bas-relief deforma-tion of central panel). This feature allows the item to be “embellished” with the trademark, thus minimiz-ing falsification risks.The CCD 300 provides out-standing performance; it is capable of handling more than 3,000 pieces per min-ute with the possibility of synchronizing embossing deformation with the dec-oration already present on the outside of the cap. In other words, a real “3D” cap, for a machine that sets itself apart not only for the excellent produc-tivity offered but also be-cause of the minimal im-pact it has on the layout of existing production lines and the very limited invest-ment required. Synergies with other “Made in Sac-mi” technology solutions is what makes the differ-ence, for example, the CVS vision system provid-ed in the CCD 300, which allows the decoration to be identified, up to the auto-mated system for directing caps and the mechanism that detects and ejects non-compliant caps.

The first prototype was de-livered at the end of 2010 and was greatly applaud-

ed by the customer. Sac-mi is now proposing the “3D cap” innovation on a large scale. An additional tool in the hands of a sec-tor where innovations are rather hard to come by and, for this reason, may translate into an important competitive advantage to be spent on the market.(Sacmi Imola - Via Selice Provinciale 17/A - 40026 Imola - BO - Italy - Tel. +39 0542 607111 - Fax +39 0542 642354 - email: sacmi@sacmi.it)

A new marketing tool

Ecocap is much more than just a cover, it is an extra means of communication. It highlights the products qualities, launches tacti-cal marketing or co-mar-keting activities and com-municates special offers directly on the can. It can focus communications on selected markets, distri-bution channels, and cus-tomers, and create mil-lions of guaranteed, care-fully targeted contacts.Ecocap represents the alu-minium “second skin” that fits perfectly over the top of the can, sealing the en-tire surface of the opening tab. It does not allow hu-midity to build up between the cap and the can and it therefore prevents mould from forming and bacterial

flora from proliferating. The resistance of the caps has been proven by tests using both water immersion and high temperatures (up to 60°C). Therefore, the bev-erages can be refrigerated in both water and ice and distributed in “hot” and “cold” vending machines.Eco-friendly, because they are made of the same ma-

terial as the can and are therefore easy to dispose of, Ecocap aluminium caps ensure no changes to sales displays and no transport problems. The cans can be stacked and therefore han-dled, stocked and displayed for sale in exactly the same way as uncapped cans.The Ecocap shields the can against contamination dur-ing distribution and stor-age and it safeguards both the manufacturer and the consumer. A complete and highly adaptable patented system consists of an Eco-cap aluminium disc, spe-cially designed and made to seal can tops, and the automatic machine that fits the cap onto the can.Both the can cap disc and the application machine have been tested, ap-proved and protected by international patents.(Ecocap’s - Via A. Modiglia-ni 13 - 40033 Casalecchio di Reno - BO - Italy - Tel. +39 051 0878891 - Fax +39 051 0878921 - email: ecocaps@ecocaps.com)

The Ecocap can cover.

40 - ItalIan Food & Beverage technology - lXXvIII (2014) november

QT700 vision system for cap in-spection (FT System).

FT System presents the QT700 vision system for cap inspection prior to the capper.This technology uses in-dependent inspection units, top down and op-tional side view to capture the image of each closure. Each unit includes a cam-era with microprocessor for the image acquisition and processing and indus-trial optics. The enclosed inspection tunnel utiliz-es an analog light driver to control lighting inten-sity. As the closure pass-es through the system, the independent camer-as capture its image. Each feature of the closure is then analyzed to deter-mine if the feature is with-in the user defined toler-ances.The QT700 system will analyse the cap height in relation to the reference point at multiple locations across each axis. It also analyses the tamper band to determine if the band is damaged or missing. It is ideal for detecting seal ring deformation, cap oval-ization, up-side down cap, diameter error, missing tamper band, damaged caps, grey areas and tone deviation, different col-or, height error, and tilted flash.The camera system fea-

tures a stainless steel inde-pendent support structure for camera and illumination source and it is positioned on the conveyor belt. The lighting intensity can be set for each container type to optimize image quality. The control system features an independent controller housing, a microprocessor unit with integrated UPS, an Ethernet communica-tions port, and an industri-al PC with 15” TFT touch-screen monitor. There is a dedicated control manager software and the user inter-face has been designed for

Vision system for cap inspection easy set up and complete change-over. Furthermore, the dynam-ic position compensation algorithm compensates for containers that have moved laterally on the pro-duction conveyor and soft-ware scales the image to improve image analysis. A database records the his-torical production data for up to 18 months includ-ing storage of past failure alarms with date and time printout.(FT System - Via Leonar-do Da Vinci 117 - 29010 Alseno - PC - Italy - Tel. +39 0523 945745 - Fax +39 0523 949777 - email: info@ftsystem.com)

New closure for carbonated beverages

After about 2 years from the planning and first pro-duction of the still wa-ter closure CDS 26.2 for finish 26/22 3 starts, the CDS Group co-operated by Sacmi, with the target to complete its set of clo-sures in ultra-light version, launches the new carbon-ated closure Super II°.Super II°, even if a one-thread closure (1.50 gr for finish CETIE 30-38), was designed to be used inter-changeably on those lines where the version 26.2 - 3 starts was still running. This closure has been validated

for a CO2 carbonated level of 3.5 vol/L, easily compati-ble with carbonated miner-al waters and low-medium carbonated soft drinks.Super II° was designed with a folded guarantee band since this solution al-lows an easier passage on the PET neck finish and a reliable grip on the safety ring of bottle mouth. The same close attention was dedicated to the shape and length of the thread, suit-able to get a close screw-ing, thread by thread be-tween closure and bottle mouth, in order to avoid

risks of any blow-off effect. Super II° is now in regular production on a Sacmi com-pression line, an extremely advanced line as regards performances and on-board control technologies.It is known that, compres-sion technology can face the versatility of an injec-tion system, with many advantages such as pro-ductive and dimension-al constancy, lower ther-mal stress on PEHD mate-rial, easier production and maintenance procedures, and finally an important energy saving.(Sacmi Imola - Via Selice Provinciale 17/A - 40026 Imola - BO - Italy - Tel. +39 0542 607111 - Fax +39 0542 642354 - email: sacmi@sacmi.it)

Super II° closure for carbonated beverages (Sacmi CDS).

CHOOSETHE SPECIALIST

+39 0376 389311 | pelabellers@pelabellers.it | www.pelabellers.com

INTERCHANGEABLE MODULES WITH OR WITHOUT CARTSFREE to decide how to fit your labeller at any time:Before, During and After purchasing.

MODELS FORALL SPEEDS

HALL 4 | STAND B024HALL 7 | STAND 738/837HALL 5 | STAND I-23/H-24

PARMA 28/31 OCTOBER 2014

containers & closures

CHOOSETHE SPECIALIST

+39 0376 389311 | pelabellers@pelabellers.it | www.pelabellers.com

INTERCHANGEABLE MODULES WITH OR WITHOUT CARTSFREE to decide how to fit your labeller at any time:Before, During and After purchasing.

MODELS FORALL SPEEDS

HALL 4 | STAND B024HALL 7 | STAND 738/837HALL 5 | STAND I-23/H-24

PARMA 28/31 OCTOBER 2014

MARKETINGREPORTS

42 - ItalIan Food & Beverage technology - lXXvIII (2014) november

Free-from foods move into the mainstream

The free-from foods mar-ket is booming in many parts of the world, widen-ing into new categories and increasingly moving into the mainstream with introductions from major manufacturers and brands. Leading supermarket mul-tiples are dedicating more shelf-space and improving in-store signage, as well as offering their own brand ranges in many instances. According to Innova Mar-ket Insights, considerable effort has gone into devel-oping gluten-free and lac-tose-free products globally in recent years, but at the same time the whole free-from category is widen-ing out to include broader definitions such as dairy-free, additive- and pre-servative- free and even, increasingly, GM-free.The clean-label trend has moved forward consider-ably in recent years and

nearly 13% of total food and drink launches record-ed globally in 2013 used additive- and/or preserva-tive-free claims, up from 10% in 2008. Lu Ann Wil-liams, Director of Innova-tion at Innova Market In-sights says: “While claims using the term ‘natural’ have increasingly come un-der fire for lack of clarity re-garding definition, the use of additive-free and pre-servative-free claims has been able to move forward relatively unhindered”.“Interest in naturalness is still highly evident, how-ever, and is also reflect-ed in the growing use of GM-free labeling”, she con-tends “although it remains relatively limited on a glob-al scale”. Meanwhile, back in the more traditional free-from sector, gluten-free lines continue to see ris-ing availability, increasingly moving out of the specialist

dietetic sector and into the mainstream market. Near-ly 8% of product launch-es recorded in 2013 used a gluten-free positioning, rising to 10% in Western Europe and nearly 14% in the US. This growth is part-ly due to improved labeling regulations, but also to ris-ing awareness of gluten in-tolerance in the diet and the development of more mainstream and good-tast-ing gluten-free products across a range of food and drinks sectors. The use of lactose-free claims has been less pop-ular than gluten-free, but even so 1.5% of launch-es used this kind of posi-tioning in 2013, double the share five years previously. The dairy market has, per-haps not surprisingly, seen the highest levels of activi-ty, accounting for over one-third of total lactose-free launches, with 7% of dairy

launches using this type of claim. Levels of interest and product activity have been particularly high in North America and West-ern Europe, where 10% of dairy launches used this type of positioning.“It is clear that the free-from sector is set for fur-ther growth, with interest continuing to spread from those diagnosed as specif-ic allergies and intoleranc-es, via the self-diagnosed to those with a more gen-eral interest in health and wellbeing”, Williams notes and she concludes: “The ongoing development of a greater range of products with a high-quality image and a good-taste profile is helping this along”.

www.innovadatabase.com

ItalIan Food & Beverage technology - lXXvIII (2014) november - 43

marketing reports

Grey trade casts a shadow over spirits consumption

According to a new Canadean report, there has been a decline in spir-its consumption across East Europe and this de-cline is set to continue due to tax increases and more purchases being made on the grey market.Spirits consumption took another step back through-out most of East Europe during 2013, with the re-gion demonstrating a de-cline of 1%; a dramatic drop of 12% in the first half year compounded the misery of this cate-gory. Much was owing to the performance of the key market players, Rus-sia and Slovak Republic; each of which declined significantly in volume terms.The decline comes as a consequence of tax in-creases, which has result-ed in more people turning to the grey trade, which re-

fers to the trade of a com-modity through channels of distribution that are un-official, unauthorised, or unintended by the origi-nal manufacturer. With ex-cise duties for spirits ris-ing, many consumers look towards the competitive-ly priced grey trade prod-ucts.

In Ukraine, the spirits market has witnessed an increase in excise duty for the past three years, dampening the outlook for the category; con-sumers are increasingly searching for a better deal and often stumble across the grey trade. In other Countries, such as Lithu-

ania, illegal consumption is estimated to account for up to a third of the to-tal market and continues to affect the business of the main producers and importers of international liquor brands.For other Countries, in-cluding Slovak Republic and Russia, an increase in the minimum price of vodka has resulted in fur-ther migration to the ‘grey market’ vodka as well as home-made spirits, which refer to ‘samogon’ or Rus-sian moonshine, these substances are made illic-itly. Ian Browning, Analyst at Canadean, says: “Un-less tax burdens ease, many will simply be un-able to afford the luxury of buying branded goods. With future tax hikes like-ly, it is almost impossible to quell the tide of illegal and unauthorised spirits.”

www.canadean.com

44 - ItalIan Food & Beverage technology - lXXvIII (2014) november

UK bottled water drinks consumption up 10% in 2013

In its 23rd annual report on the UK bottled water mar-ket, Zenith Internation-al has added analysis of flavoured, functional and juicy waters for the first time.According to Zenith, UK consumption of all bot-tled water drinks rose by 10.1% in 2013 to 2,770 million litres with a re-tail value of £2,300 mil-lion; volumes are now 50 times the level of 30 years ago and represent 19% of all soft drinks con-sumed.“Bottled water drinks have become increasingly ac-cepted as an ideal bever-age category for consum-ers,” commented Zenith Chairman Richard Hall. “Consumers are placing ever greater value on their key attributes of healthy hydration and on-the-go convenience. There are still some critics about the

environmental impact, but their overall footprint is in fact lower than any other packaged beverage.”Plain bottled water sales volume in retail pack sizes jumped by 11.6% to 2,090 million litres, the high-est rate of growth for 10 years. Flavoured, function-al and juicy ‘water plus’ drinks rose 8.3% to 410 million litres. Bottled wa-ter cooler sales improved by 1.8% to 270 million li-tres after several years of decline.“2013 was the best year for bottled water growth since the economic downturn and was un-doubtedly helped by the strengthening economy as well as better summer weather,” Richard Hall added.“It is fantastic to see the bottled water category in such growth and peo-ple increasingly choos-

demonstrate they under-stand and feel the bene-fits of hydrating with wa-ter,” commented Natural Hydration Council Gener-al Manager Kinvara Carey.Zenith forecasts continu-ing overall growth by a fur-ther 22% towards 3,400 million litres by 2018.www.zenithinternational.com

ing to drink water.  The Natural Hydration Coun-cil works hard to promote healthy hydration and wa-ter in all forms, whilst also challenging miscon-ceptions and inaccuracies around bottled water. It is good to see yet more evidence where behav-iours of the British public

ItalIan Food & Beverage technology - lXXvIII (2014) november - 45

marketing reports

What the future of the Indian beverage and food market?

What are the chances for further development in the Indian beverage and food industry, both in the tech-nological sector as well as in the areas of packaging and education/training? On last September, Drink Tech-nology India, the interna-tional trade fair for the bev-erage and food industry in Mumbai, has provided an-swers to this question.The trade fair has pre-sented new technical and product solutions from In-dia and all over the world. But this year, in addition to the exhibitor forum, the dti Roundtable Talk is tak-en place for the first time.The Roundtable Talk dealed with the future of the beverage and food in-dustry in India. The pan-el discussion has been chaired by Rajesh Nath, President of VDMA (Ger-man Engineering Federa-tion) India, and Sumit Shar-

ma, VDMA Regional Man-ager (North) India. Chan-dra Mohan Gupta, Sup-ply Chain Director at Coca Cola India, has illustrated the market growth in the beverage and food seg-ments; K. Ganesh, General Manager at Bisleri Interna-tional, has reported about market growth in the drink-ing water and competitor segments; Prabodh Hal-de, Head of R&D Regular-ity Division at Marico, has contributed a talk about regulatory aspects in the beverage and food indus-try; Subba Bangera, Plas-tic Technologist at ActiveS-olutions, has showed how the demand for specific food and beverage packing types is changing the In-dian packaging market; fi-nally Dr. Binoid K. Martin, Spirit Beverage Consultant at FlavorActiV, has provid-ed an insight into the sig-nificance, application and

evaluation of sensory tech-nology for the quality and shelf life of innovative (fla-voured) alcoholic beverag-es.The panel discussion has provided an outlook of the beverage and food in-dustry in India until 2020 and the chance to discuss case studies with recog-nised experts.Mr. Ganesh has provid-ed one of the discussion points, which deals with the growing drinking water market in India: “The bot-tled water industry in India witnessed a boom in the late 1990s soon after Bis-leri launched its packaged drinking water in the coun-try. This significant growth was fuelled by a surge in advertising by the industry players that ‘bottled water was pure and healthy’. To-day, with a rise in health awareness, poor quality of tap water, and the ease of

availability of bottled water, the per capita consump-tion of bottled water in In-dia is on the increase.”According to Mr. Bang-era, another exciting dis-cussion topic is the Indian packaging market: “India will move from everything consumed loose to at least 40% packaged form in next 20 years. The com-bined effect of policy change, health care initia-tives and changes in hab-its and travelling will bring about these changes. The changes will be seen in ru-ral areas much faster, and it will be seen across the economic front.”www.drinktechnology-india.com

PRODUCTTRENDS

46 - ItalIan Food & Beverage technology - lXXvIII (2014) november

Coconut water promoted as the natural isotonic of choice

Coconut water is made of juice of young, green coconuts and is already a popular drink in many Asian and Latin American Countries; it features cal-cium, magnesium and po-tassium in a hypoallergen-ic format with no need for additives, not even sweet-eners. Furthermore, it can be promoted on an all-nat-ural platform, while also offering many of the iso-tonic benefits of main-stream sports drinks.

Recent efforts to promote coconut water as the nat-ural and healthy soft drink of choice have already moved it into the main-stream in the US. Manu-facturers are now also fo-cusing on developing the European market.Coconut featured in over 4% of global soft drinks launches recorded by Inno-va Market Insights in the 12 months ending June 2014, rising to nearly 10% in the US; this does cover

the use of any coconut fla-vours and ingredients, not just coconut water, how-ever. The products mainly sit in the juice drinks mar-ket, either alone or in com-bination with other juices.Coconut featured in over 6% of global juice drinks launches in 2014, up from 4.5% in the previous 12-month period and from less than 2% five years ago. This rises to over 13% in the US market, where over 8% of sports

and energy drink launches also featured coconut wa-ter.“With sales of traditional carbonates and still drinks relatively static in many markets, the industry ap-pears to be turning to co-conut water, which seems well placed for the task of driving growth with its exotic image, unusual fla-vour and natural hydration properties,” Lu Ann Wil-liams, Director of Innova-tion at Innova Market In-sights notes. “These fea-tures, along with the fact that the leading multina-tional soft drinks compa-nies are already taking an active role, suggest that the sector is on course for significant further devel-opment,” she concludes.Product activity has con-tinued apace, particularly in the US, where the rel-atively well-established market is now segment-

ItalIan Food & Beverage technology - lXXvIII (2014) november - 47

PRODUCT TRENDS

ing to maintain momen-tum. A review of launch activity recorded by Innova Market Insights over the past year includes a coco-nut water variant of Rock-star, one of the leading US energy drinks brands, as well as protein-fortified products, such as Nature’s Best Cocotein and a Coco Libre Protein range. Fla-voured products featuring coconut water with lem-onade, espresso coffee, chocolate and even chili

extract have also been in-troduced, as well as more carbonated lines and prod-ucts specifically for chil-dren.Levels of interest in co-conut water also appear to be rising in Europe, where the UK has seen particularly high levels of new product activity in re-cent months. Nearly 8% of juice and juice drinks launches featured coco-nut in the 12 months to the end of June 2014, up

from less than 5.5% in the previous year. There could be a further boost with the August 2014 launch of PepsiCo’s Naked coconut water onto the UK market to join the other two US market leaders, Vita Coco and Coca-Cola’s Zico, which have been present in the UK for some time.Recent new product ac-tivity in the UK has large-ly followed trends set in the US, with Vita Coco introducing Orange and

Lemonade variants, as well as extending its Kids pouched range from the original multi-packs into singles. Zico has also in-troduced a new 1-liter for-mat. Domestic soft drinks company AG Barr also launched Coconut Water into its Rubicon exotic juic-es range. Private label ac-tivity varied from the Best-way cash-and-carry oper-ator to upmarket retailer Marks & Spencer.

www.innovadatabase.com

48 - ItalIan Food & Beverage technology - lXXvIII (2014) november

Squash and syrups taking on a new look

Liquid water enhancers have quenched the thirst of Americans for years, whereas the UK has been slower in the uptake. In a new report Canadean as-sesses the market oppor-tunity.Liquid water enhancers were designed so that consumers can add a range of flavours to pack-aged or tap water sim-ply by the inclusion of a few drops of product. The bottles are big enough to make many litres of wa-ter more tasty, but small enough to fit in your hand-bag, perfect for on-the-go consumption. In ear-ly 2011 Kraft Foods pio-neered the liquid water enhancer concept with the launch of MiO in the US. MiO arrived in a tiny water droplet-shaped plas-tic bottle providing 24 servings; it proved an im-mediate success.

According to Canadean, MiO captured a 25% cat-egory volume share in its first year adding a further 10% in 2012. The stun-ning achievement of the brand acted as the cat-alyst behind the growth of the overall squash/syr-ups category which leapt by 33% in 2011, 12% the following year and with a further 9% in 2013. Kraft Foods is now a leader in the market with MiO be-ing one of the compa-ny’s most successful new products in over a decade.Naturally MiO has drawn in the inevitable rival brands. Other major pro-viders of liquid water en-hancers now include Co-ca-Cola, Nestlé, and Pep-siCo. Private Label brands have also claimed market share, while Kraft Foods has capitalised on its ear-lier achievement with MiO by adding liquid water en-

hancers under its Crys-tal Light and Kool Aid fruit powder brands. Such prod-ucts have tended to be concentrated in the US. MiO has extended its pres-ence to Canada and Puerto Rico, but no further.The initial choice for liq-uid water enhancers is un-derstandable in the US. The Country has one of the largest squash/syrup markets in the world, but it still only ranks in sev-enth place international-ly according to Canadean research. Consumption of squash/syrups in the UK is much higher and reach-ing maturity but few com-panies have so far recog-nised the opportunities

for liquid water enhancers here.Nichols was one of the first in the UK market, launching Vimto Squeezy in early 2014. Britvic, with Robinsons Squash’d fol-lowed, and recently Tesco has launched the first Pri-vate Label offering, One Squeeze. The multination-als, however, remain con-spicuous by their absence. As Canadean analyst, An-tonella Reda says: “The UK squash/syrups mar-ket would certainly bene-fit from the growth oppor-tunities presented by a full scale influx of liquid water enhancers. Such opportuni-ties should not be ignored”.

www.canadean.com

ItalIan Food & Beverage technology - lXXvIII (2014) november - 49

PRODUCT TRENDS

Chilled coffee market gathers NPD momentum

In recent years, ready-to-drink (RTD) or iced cof-fee has been seeing a period of strong product and market activity. It re-mains one of the small-est sectors of the soft drink market in terms of new product activity, ac-counting for just over 4.2% of global launch-es recorded by Innova Market Insights in the 12 months to the end of July 2014. This is up from less than 3% five years ago, however, and the actu-al number of launches has nearly trebled over that period. Asia contin-ues to dominate in terms of RTD coffee introduc-tions, accounting for over half (53%) of the glob-al total, ahead of Europe with 30%, and North America with 11.5%.The nature of the market is changing, according to Lu Ann Williams, Director of

Innovation at Innova Mar-ket Insights. “Although ambient canned and bot-tled coffee drinks contin-ue to dominate globally,” she reports, “particular-ly in well-established mar-kets such as those in parts of Asia and the US, it is the chilled milk-based var-iants in lidded cups for on-the-go consumption that have been leading growth, particularly in the relative-ly undeveloped European market.”The dairy industry has been driving activity, with companies such as Emmi of Switzerland develop-ing its Caffe Latte range, which is now available in a number of European mar-kets, including Germa-ny, the UK, Switzerland, Spain, and Austria. A new development in the range was the 2013 launch of a larger 370-mL version of its Cappuccino drink to

be sold alongside the es-tablished 230-mL format and targeted more specifi-cally at men. A Decaf vari-ant was also launched into the range in the UK in May 2014.Key competition includes the Starbucks Discov-eries range of RTD iced

coffees from Arla, also available in a number of European markets; com-petition from other dairy companies in Germany includes J Bauer with the premium Mövenpick line and the Landliebe range from Friesland Campina.More recent activity has focused on the arrival of leading hot coffee brands into the sector. A new and highly significant en-trant to the German mar-ket in 2014 was Monde-lez, which brought its market-leading Jacobs coffee brand to the chilled iced coffee mar-ket. During the summer of 2014, the world’s lead-ing coffee brand Nesca-fe entered the European chilled dairy iced coffee market with the launch of Shakissimo, a range of three milk-rich coffees in lidded cups.

www.innovadatabase.com

50 - ItalIan Food & Beverage technology - lXXvIII (2014) november

Product differentiation and innovation will sustain alcohol ingredients market

New analysis from Frost & Sullivan, “Analysis of the Global Alcohol Ingre-dients Market”, finds that the global alcohol ingredi-ents market, which covers flavours, colours and other ingredients for beers, spir-its and wines, earned rev-enues of $989.2 million in 2013 and estimates this to reach $1.18 billion in 2019. While Western markets –, Europe in particular – are the largest consumers, the strongest growth potential is presented by emerging markets such as Asia-Pacif-ic, South Africa and Latin America. Spirits have the largest market share of al-cohol beverage ingredi-ents, mainly driven by the extensive use of flavours.The alcohol ingredients market is expected to see steady growth despite the dominance of a few compa-nies. While flavours remain the biggest segment in the

market, strong growth is projected in the “other in-gredients” segment due to booming demand for yeast and enzymes.Geographically, focus is ex-pected to increase on de-veloping regions such as Asia-Pacific, where con-sumer spending on alco-hol is rising. Understanding the traditional and cultur-al tastes and preferences of consumers in these re-gions will be crucial to take full advantage of this trend.“As innovation is a key

success factor in the al-cohol beverage indus-try, new product devel-opment is likely to gain pace in the ingredients space,” said Frost & Sulli-van Chemicals, Materials & Food Industry Analyst Tosin Jack. “Brand image and customer loyalty will also drive growth, with consumers embracing au-thenticity and sticking to products they know best.”However, the decline in al-cohol consumption in de-veloped regions reduces

the incentives for manufac-turers to invest in produc-tion, thus, stifling innova-tion and restraining alcohol ingredients market growth. Campaigns launched to tackle alcoholism also ham-per market expansion. Fur-ther, price volatility and lim-ited availability of raw mate-rials to manufacture alcohol ingredients are challenging market participants.“Within this scenario, finding ways to add value to the alcohol ingredients on offer, and providing ro-bust technical support, will be of utmost importance,” noted Ms Jack. “For com-panies with a global pres-ence, consolidating with regional and smaller com-panies that have substan-tial knowledge of the local market will allow them to tailor alcoholic beverage production to suit varying regional and local tastes.”

www.frost.com

PRODUCT TRENDS+ NEWS=

+ INFORMATION

www.foodexecutive.com

IF YOU WANT TO KEEPUP TO DATE ON FOOD WORLD NEWS,

LOOK AT THE NEW PORTAL

PUBB FOODEXECUTIVE NEW.qxp_Layout 1 27/10/14 11:11 Pagina 2

PACKAGINGTRENDS

52 - ItalIan Food & Beverage technology - lXXvIII (2014) november

The European market for closures: open for new materials

Not only for wines caps and clo-sures, plastic, metal or rather cork represent an integral part of the packaging. But which one?Ceresana has analyzed the Euro-pean market for closures in regard to the most diverse applications, for example the segments lemon-ades, water, fruit juices, beer, wine and spirits, but also foodstuffs or cosmetics and pharma. In the re-cently published study the market researchers forecast European de-mand for these everyday products to rise to about 460 billion units by 2021.The study by Ceresana consists of an introducing list about demand, production, import and export of closures for Europe as a whole as well as 21 individual Countries; data on import and export are fur-ther divided by the materials plas-tic, metal, and cork, while data on demand for closures is split by ma-terial and applications. The study provides a substantiated analysis of individual applications for clo-sures; it clearly illustrates demand for individual materials, split by 21

European Countries; finally it pro-vides profiles of the largest manu-facturers, clearly arranged accord-ing to contact details, turnover, profit, product range, production sites and profile summary.

Plastics on the rise

Thanks to low weight and high ver-satility, plastics for packaging of-ten offer cost advantages, facili-tate handling and processing and open up new design options. Plas-tic containers are usually com-bined with a plastic closure. The quality improves continuously, so it is no surprise they are gaining access to more and more packag-ing segments. The market for plas-tic closures can profit from the rise of one-way PET bottles in particu-lar; rising demand for bottled wa-ter and smaller packaging sizes as well as dispensing systems will provide further important stimu-li to growth in the future. Corre-spondingly, materials traditionally used for closures, e.g. aluminum,

tinplate or cork, are losing mar-ket shares. In the segment cos-metics and pharma, the strong in-crease of demand for plastic pack-aging comes at the expense of glass containers. One advantage for manufacturers is the fact that plastic, as a universal material, can be used for virtually all types of packaging. As a result, the mar-ket for plastic closures is not linked as closely to specific packaging means as are, for example, crown corks to the sale of beer bottles.The segment wine, however, is an exception: it is becoming more

packaging trends

and more common to use metal closures.

But what about cork?

Wine closures made from cork (either one-piece or agglomerat-ed cork) were not facing serious competition for a long time. But nowadays plastic and especial-ly metal are used in order to re-duce costs and limit negative ef-fects natural cork might have on the taste of the wine. In Spain, Italy, France and Portugal, the key growing area of cork oaks, on the other hand, the substi-tution for plastic and metal clo-sures proceeds much more slow-ly. These regions have tradition-ally been growing wines that re-quire properties specific to cork

closures, e.g. exchange of oxy-gen, for afterripening processes. Yet in other Countries, for exam-ple Greece and Austria, the mar-ket share of cork fell rapidly. The largest growth market currently is the segment aluminum screw caps: they are highly practical as no cork screws are needed to open the bottle and, if necessary, the bottle can be reclosed easily.

General trends need innovations

The market for closures is sub-ject to governmental regulations, but also general trends such as convenience, rising women’s employment, sustainability or light-weighting. In many industrial-ized Countries, effects of the eco-

nomic crisis such as a rising unem-ployment rate and subsequent de-cline of available income are play-ing a role, as is demographic de-velopment. Ceresana expects demand for more complex clo-sures such as tamper-evident clo-sures and dispensers to rise. The industry maintains its focus on light-weighting, since lighter clo-sures will reduce consumption of raw materials, transport costs and impact on the environment. Child-proof closures are becoming more important in the growth market pharma especially. The aging pop-ulation in many Countries renders easy-opening and also easy-reseal-ing more important. Dispenser system will have to guarantee an even better dosing and handling in this regard.

www.ceresana.com

54 - ItalIan Food & Beverage technology - lXXvIII (2014) november

packaging shift from glass to plastic.It’s imperative for blow moulders to align with winning brand-own-ers and fillers in order to prosper. Balancing the conflicting needs of individual customers within mass production operations will contin-ue to challenge converters over the next five years. The increasingly complex product mix of private la-bel vs premium brands and stand-ard products vs. proprietary, com-bined with filler demand for flexi-bility are forcing strategic change within blow moulders universe.

www.amiplastics.com

The development of blow moulded plastic bottles demand in Europe

A report from AMI Consulting dis-cusses recent end-use applica-tions trends and competing pack-aging formats that shape the de-mand for plastic blow moulded bottles in Europe.Blow moulded plastic bottles is a market of nearly 4.5 million tonnes magnitude in Europe; bev-erages accounted for two-thirds of the market demand in units. The growth trends differ depending on both the drinks category and the geography, but the overriding trend within the beverages market in Eu-rope is toward “healthier options”. The demand for blow moulded bev-erage bottles in Europe is fuelled by continued substitution of glass bot-tles, cartons, and cans. Moreover, consumers tend to make more im-pulse purchases whist on-the-go, which drives additional demand.Liquid food is benefiting from a growing penetration of plastic bot-tles at the expense of cartons in white milk both in fresh and UHT sectors; this is thanks to increas-ing sales of dairy-based drinks as well as new technical advance-

ments in barrier bottle technology for UHT milk bottles.Household chemical is a maturing application and shelf differentia-tion is a key driver for packaging in-novation. Design innovation focus-es on consumer convenience and accurate dosing. Competing plas-tic formats such as pouches, other flexible solutions, as well as ther-moformed and injection moulded containers are expanding market share, directly eating into the de-mand for bottles. Moreover, more concentrated product formulations as well as ‘value’ sized bottles ad-versely influence the frequency of purchases. Given the high plas-tic penetration already achieved in that segment, the growth in bottle demand is expected to stagnate.Drivers in toiletries and cosmet-ics packaging are similar, but this market is still generating organ-ic growth across Europe; mini-bot-tles have witnessed accelerated growth in demand following airline hand-luggage restrictions. That for-mat is also used for liquid make-up products, which are experiencing a

ItalIan Food & Beverage technology - lXXvIII (2014) november - 55

packaging trends

Caps and closures demand in the USA

In the report “Caps & Closures” the Freedonia Group presents the US demand for caps and closures. This is projected to advance 4.0% per year to $11.1 billion in 2018, with unit demand exceeding 300 billion; gains will be driven by an acceler-ation in container unit growth rela-tive to that of the 2008-2013 peri-od, the continued popularity of sin-gle serving containers, and great-er use of costlier product types, such as dispensing and child-re-sistant closures (CRCs). Prevent-ing faster growth will be the matu-rity of several large beverage appli-cations and competition from clo-sure-less packaging options such as aluminum cans, most stand-up pouches, blister packs, and peela-ble lidding.Beverages are the single largest cap and closure market, represent-ing 33% of total value demand and 54% of total units in 2013. Phar-maceuticals, the second largest cap and closure market in value terms, will see the fastest growth through 2018, aided by the expan-sion of older segments of the pop-

ulation and the need to comply with government regulations and industry standards.Plastic caps and closures, which comprised 81% percent of unit demand in 2013, will post unit and value advances in line with the overall averages through 2018. According to analyst Esther Pa-levsky, “This is a reflection of the significance of plastic contain-ers in numerous markets and the growing prevalence of plastic clo-sures on other container types.” The outlook for plastic closures will be constrained by the already high penetration of plastic con-tainers in most markets and a lack of new large volume applications. Dispensing closures will enjoy the

fastest growth based on conveni-ence and functionality.Metal cap and closure demand is expected to rise 2.4% per year through 2018.Despite ongoing loss-es due to inroads by plastic clo-sures and the resurgence of alumi-num cans in the beer market, units will increase modestly based on greater use of roll-on closures with wine and opportunities for screw and lug closures with ready-to-drink beverages such as iced tea and cof-fee. In addition, demand for met-al closures such as paint can lids will benefit from rising paint sales spurred by a rebound in the con-struction market following low lev-els during the 2008-2013 period.

www.freedoniagroup.com

US cap and closure demand in million dollars (The Freedonia Group).

% Annual growth

Item 2008 2013 2018 2008-2013 2013-2018

Cap and closure demand 7488 9080 11050 3.9 4.0

Plastic 5868 7250 8870 4.3 4.1Metal 935 965 1085 0.6 2.4Other 685 865 1095 4.8 4.8

56 - ItalIan Food & Beverage technology - lXXvIII (2014) november

Inside the global market of plastic films

Films are one of the most impor-tant sectors in the plastics indus-try. Due to their considerable im-portance for the most diverse in-dustrial branches and the wide variety of possible applications, market analysts at Ceresana ex-pect global demand for plastic films to increase to approx. 71 mil-lion tonnes until 2020. In defining films, sheets, and boards, all prod-ucts from wafer-thin films to thick, rigid boards can be found.The strategic focus of this study is on flexible films that are used for application areas such as the pack-aging sector. This includes films used for foodstuffs, but also films for nonfood applications, for exam-ple the packaging of textiles, sta-tionery, and industrial goods. Ad-ditional analyses are provided of the application areas Bags / Sacks and Shrink / Stretch Films. Besides packaging, films are important in other sectors as well. Particular at-tention has to be drawn to Agricul-tural Films as well as other appli-cations such as construction, films used for office purposes and sta-

tionery, technical insulation films, and other industrial films.

Film trends

There are distinct regional differ-ences in development demand for plastic films. A notable discrepan-cy between saturated industrial marketsand emerging countries with dy-namic development in Asia-Pa-cific, South America, the Mid-dle East or parts of Eastern Eu-rope exists. An enormous growth potential is offered by China and India, which account for about a third of the global plastic films market when taken together. In the upcoming years, demand for plastic films will continue to in-crease. This is due to advantages plastic films offer when compared to flexible packaging made from other materials (such as paper or aluminium foil). This effect is felt in the foodstuffs sector in particu-lar, but can also be observed in nonfood applications. Additionally,

a change in consumption habits (convenience trend, packaged in-stead of loose foodstuffs, shift to-wards flexible packaging) has pos-itive effects on demand for films. ”We forecast the packaging sec-tor to see a demand increase at an AAGR of 3.7% until 2020”, ex-plains Oliver Kutsch, CEO of Cere-sana. Due to their advantageous properties, especially packaging materials made of several differ-ent materials and/or layers have increased in importance.

ItalIan Food & Beverage technology - lXXvIII (2014) november - 57

packaging trends

Detailed market analysis for several types of films

Divergent development can also be observed in regard to the ma-terial the films are made of. Films based on polyethylene (LDPE, LL-DPE, HDPE) accounted for 73% and thus by far largest share of the plastic films market. However, BOPP (biaxially oriented polypro-pylene) and PET films have been gaining market shares due to their being used for high-quality pack-aging and are developing at high growth rates. The worldwide most comprehensive report compiled by Ceresana contains market anal-yses of the most important types of films: films made of polyethyl-ene (PE), polypropylene (PP), poly-ethylene terephthalate (PET), poly-vinyl chloride (PVC), and other plas-tics (polystyrene, polyamide, poly-ester, polyvinyl butyral, etc.) For the first 68 - Italian Food & Bev-erage Technology - LXXIV (2013) september time, all market partic-ipants are able to get a complete overview over all relevant data and facts as well as background infor-mation concerning individual types of films and sales markets. Pro-

ducers, processors, and traders thus receive a basis for their stra-tegic and operative planning.

The study in brief

Chapter 1 provides a thorough presentation and analysis of the market for plastic films – includ-ing forecasts up to 2020. Demand development as well as revenues and production volumes are ana-lyzed for each individual region.Chapter 2 examines the market for plastic films in the 18 largest coun-tries in more detail: France, Ger-many, Italy, Spain, the United King-dom, Poland, Russia, Turkey, Can-ada, Mexico, the USA, Argentina, Brazil, China, India, Japan, South Korea, and Thailand. Data on de-mand, revenues, and production split by types of plastic as well as import and export is provided for each country. Demand is split by application areas as well as individ-ual types of plastic.Chapter 3: Individual application areas such as Packaging, Bags / Sacks, Shrink / Stretch Films, Ag-ricultural Films and other films are analyzed in detail. Data is split by

the sales markets Western Eu-rope, Eastern Europe, North Amer-ica, South America, the Middle East, and Africa as well as the ma-jor countries.Chapter 4 offers an analysis of de-mand for and production of differ-ent types of plastic films. Demand for and production of films based on PE, PP, PET, PVC, and other plastics are analyzed split by re-gion and individual countries.Chapter 5 provides profiles of the largest manufacturers of plastic films, clearly arranged according to contact details, turnover, prof-it, product range, production sites, and profile summary. Extensive profiles are provided for 85 manu-facturers, such as AEP Industries, Bemis Company, British Polythene Industries, Dupont Teijin Films, Formosa Plastics Group (FPG), In-novia Films, Kobusch Group, Oku-ra Industrial, Reynolds Packaging Group, RKW, Saudi Basic Indus-tries Corp. (SABIC), Sealed Air Cor-poration, Sinopec Shanghai Petro-chemical Company (SPC), Toray In-dustries, Treofan Group, and Trio-plast Industrier.

www.ceresana.com/en/Market-Studies/Industry/Plastic-Films-World

CHIRIOTTI EDITORIwww.chiriotti.com

subscribe to ourNEWSLETTER

www.chiriottieditori.com

QUARTINO SITO 2012 oriz2 ingl_Layout 1 30/10/12 18:29 Pagina 1

NEWS &TECHNOLOGY

58 - ItalIan Food & Beverage technology - lXXvIII (2014) november

A new definition for labels

The label industry is no longer a separate and de-finable niche in the broad-er field of packaging print. It has a new and extend-ed profile as a provider of product decoration, brand identity, product data, smart phone interaction, track-and-trace and au-thentication data - and, in-deed of packaging itself.Members of FINAT, the in-ternational trade associ-ation for self-adhesive la-belling and related indus-

tries, convened in June in MonteCarlo for their 2014 annual congress, to address the core topic of “The Battle for Shelf Ap-peal”.Congress Moderator Marc Büttgenbach (DE), world-wide sales director for Biz-erba Labels and Consum-ables, introduced the key-note speaker, Rik Olthof (NL), brand strategist at in-ternational branding and packaging design consul-tancy Cartils.

The essence of branding

Mr Olthof explained the essence of branding, showing how important the look and feel of a prod-uct are to its “shelf ap-peal”. The key to success is to ensure product im-pact and visibility in a va-riety of different environ-ments, from supermar-kets (where, today, the consumer spends an av-erage of just 20 minutes, making shelf appeal es-sential for the purchas-ing decision) to clubs and bars. Mr Olthof identified a number of iconic names like Nike, Lamborghi-ni, and Smirnoff, whose branding pathways are de-monstrably successful.There are 5 key pillars for successful brand identity. Shape, which conveys the character of the product; colour, which engages our emotions; the use of

a unique visual language that confirms authenticity; ‘endorsements’ underlin-ing product quality and au-thority; and, through the packaging’s finish, defin-ing the product as an as-pirational international pre-mium brand.

Looking at the label industry

Next on the agenda was an overview of trends in the French label markets, delivered by Dominique Durant-des-Aulnois (FR), currently vice president of the French label associa-tion, UNFEA, and general manager of label makers Paragon Identification, as-sisted by well-known label trade journalist, publish-er, and consultant John Penhallow (FR). France’s self-adhesive label indus-try embraces around 400

ItalIan Food & Beverage technology - lXXvIII (2014) november - 59

news & TeCHnOLOGY

production sites and 7,000 employees, mostly SMEs and, geographically, quite fragmented. Most UN-FEA label converters re-ported a dramatic sales’ increase, powered by the need to “be different”, ex-port to other regions, and innovate. The ever-increas-ing EU “red tape” relating to label content could, in fact, represent “a green light for label converters”. This presentation set the scene for Jules Lejeune (NL), managing director of FINAT, to present his an-nual 360º tour of the label industry, including the un-derlying trends and forces for the industry as a whole and for FINAT members.

Expert panel discussions

Two valuable panel dis-cussions followed. Firstly, representatives from key aspects of the internation-al industry supply chain - Krones, Avery Dennison, and Karlville Development - came together to debate the subject of the ‘bat-tle of decoration technol-ogies’. Then it was time to hear the brand own-ers’ viewpoint on ‘the fu-ture of product decoration’ via a second panel discus-sion featuring representa-tives from L’Oréal, LEGO, Reckitt Benckiser, and G3 Enterprises.

Industry awards presentations

Industry awards presenta-tions concluded the first day’s proceedings. This year they celebrated suc-cess not only in the FINAT Label Competition and Congress Logo Competi-tion, but also in the new FINAT Recycling Awards, in which Unilever took the first-ever end-user com-pany award and Hagmai-er Etiketten & Druck the first-ever label converter award.

Innovation for profit

Next morning, the topic of ‘innovation for labelling and packaging profit’ was addressed by Mike Ferra-ri, founder and president of Ferrari Innovation Solu-tions, and for 32 years a key figure in Procter & Gamble management. He illustrated his talk with many fascinating ex-amples of how the shop-per’s journey is changing,

and how solutions for en-gaging the shopper are also evolving. “If people are in the virtual world,” said Mr Ferrari, “how can we make them buy prod-ucts in the REAL world?” P&G’s ‘first moment of truth’ – originally the first eye contact with a pack-aged product on a retail shelf – is a different matter in a world where 70% of purchasing decisions are no longer made in store, and where the world’s six billion cellphones inter-act with smart features on packaging. Today, a prod-uct’s first sales message might be anything from a friend’s Facebook mes-sage to a printable cou-pon that generates ‘stop, hold, and buy’ in-store. It is a sign of the times that, in last year’s earnings call, Procter & Gamble’s Chair-man-CEO estimated that the company now spends up to 35% of its market-ing budget on digital me-dia. The key to continu-ing brand success, how-ever, remains in the con-

sumer’s experience of the product in use and, if that experience is good, in re-purchase.Mass production has also spawned mass customi-sation – like the ‘person-alised’ Coca-Cola bottles, featuring popular male and female first names, which have graced retail shelves in 32 Countries across Eu-rope and represent the longest digital packaging print run ever. So what is there in this new world for the label converter, asked Mr Fer-rari? --To be shopper-/con-sumer-focused was at the top of the list. The need to consider the shopper jour-ney beyond the retail shelf came next. Label printers should redefine their role more broadly – as solu-tions providers and mar-keting companies. These elements, said Mr Ferrari, are the successful route to ‘leveraging packaging for profit’.

Printed electronics

One such route, which FI-NAT member companies are increasingly taking, is the creation of print-ed electronics. The UK’s Centre for Process Inno-vation (CPI) is a consorti-um of major companies committed to creating a UK supply chain to enable the widespread adoption

60 - ItalIan Food & Beverage technology - lXXvIII (2014) november

of low-cost, NFC devices using printable electron-ics, and currently running a project focused on ena-bling smart phones to con-nect with labels and other packaging, and other doc-uments. Alan McClelland (UK), head of business de-velopment at CPI, showed that, while printed elec-tronics are a feature of many more applications than just labels, packag-ing can successfully em-ploy printed electronics to deliver ‘smart’ interac-tive brand features; ‘bling’ on the pack; and track-and-trace, stock reorder-ing, tamper-proofing and anti-counterfeiting. Sad-ly, the extended nature of the smart packaging sup-ply chain has created a real problem in fast-track-ing the commercial devel-opment of this extreme-ly versatile technology be-cause, he said, brand own-ers, retailers, pharmaceu-tical manufacturers, and other major suppliers will not invest ‘until the tech-nology is there’.

Flying high with Bertrand Piccard

Broadening the horizons - into the realms of the sky and beyond - is a topic on which Bertrand Piccard (CH) is unquestionably well-qualified to speak, as the achiever of the first-ev-

er non-stop, round-the-world hot air balloon flight in 1999.M. Piccard’s motivational presentation encouraged delegates to embrace his definition of freedom as the ability to explore the alternatives, the oth-er possibilities, with cour-age and pioneering spir-it – even in the business world, where exploration of the unknown can un-leash successful inno-vation. It is a real chal-lenge to take a new, un-

mapped direction, but it is important to realise, he said, that, in fact, ‘we need fear. Never be afraid of it: it’s just a signal that we are moving out of our comfort zone – a moment of waking up, of aware-ness.’Drawing the event to a close, FINAT President Kurt Walker commended the Congress programme, which had proved an ex-cellent overture to FI-NAT’s new Congress for-mat which, as Jules Leje-

une summarised, ‘is a real driver for forward think-ing at all levels. FINAT is committed to building on this inaugural event in the coming months through the new web-based knowledge and learning platforms, our expanded definition of the label, our recycling and public affairs initiatives, and, of course, our focus point for tomor-row’s industry leaders – the FINAT Young Manag-ers Club.’

www.finat.com

Improved recycling performance for aluminium closures

Aluminium closures are mainly used for wine, spir-its, water, and olive oil. The advantage of aluminium closures is that they can be collected either togeth-er with the mixed pack-aging fraction or along with the glass collection stream; the aluminium is easily extracted from both material streams so that it can be recycled.Due to improved collec-tion and recycling in vari-ous European Countries, the average aluminium closures recycling rate is now at 45%. Aluminium recycling saves up to 95% energy use compared to its primary production, with the corresponding

savings in greenhouse gas emissions; it can be recy-cled over and over without any loss of quality.“Aluminium closures are probably the world’s most recycled closures in the wine and spirits sec-tor”, comments EAFA‘s Executive Director Ste-fan Glimm about the im-proved recycling results. “Particularly, European consumers are increas-ingly aware of the sus-tainability and conveni-ence benefits of alumin-ium closures. Neverthe-less, the industry will con-tinue supporting national initiatives to enhance the collection and recycling.”Depending on the instruc-

tions to the consumers and the collection and sorting infrastructure in place, recycling rates for closures vary and range

Recycling performance for aluminium closures in Europe (EAFA).

news & TeCHnOLOGY

chiriottieditori.com

VISIT OUR SITE

SUBSCRIBE TO OUR NEWSLETTER

AND TO OURSOCIAL MEDIA,YOU WILL KEEP

INFORMED

SITO 2014.qxp_Layout 1 06/10/14 10:52 Pagina 2

62 - ItalIan Food & Beverage technology - lXXvIII (2014) november

from over 85% in Ger-many to 65% in Italy and 45% in the UK. Encour-agingly, Countries with smaller alu closure mar-ket shares like Spain and France recycle more than one in three aluminium closures.Even though small in size, aluminium closures col-lected together with the mixed packaging frac-tion are often separat-ed with eddy-current sys-tems. Similar systems are also used to completely separate the closures in the glass packaging frac-tion from the glass frac-tion. This is due to the pro-duction requirements in glass recycling. The value of the recycled aluminium supports the economics of the recycling process of both material routes. Once separated, the alu-minium closures go into the aluminium recycling stream for re-melting to be used again for other valuable aluminium prod-ucts.The recycling rates are calculated on the basis of publicly available na-tional aluminium recycling rates and consumption data from market research companies. This data also shows the consi derable extent to which consump-tion volumes and recy-cling rates vary from one country to another.

www.alufoil.org

AB InBev could look over the beer market

quisition of PepsiCo does not comply with antitrust rules, while the purchase of the soft drink division of PepsiCo Americas Bev-erages, which represents about one-third of the net revenues of PepsiCo and only 26% of its operating profits, could be accepted. From a strategic point of view, this acquisition would not seem so mean-ingless; there is a clear

There are rumors about a possible merger between the industry leader An-heuser-Busch InBev beer and beverage division of PepsiCo.In recent years, although separate from the legal point of view, these two companies have built a unique collaboration: in 2009, they signed in the US an agreement for a joint supply with the aim of sav-ing in office supplies, com-puters and other materi-als. In a more visible way, last year, the two compa-nies have started to coop-erate with regard to adver-tising in retail outlets. The two companies are also al-ready linked to a distribu-tion point: the Brazilian pro-ducer of beer Ambev, con-trolled by AB InBev, bottled and distributed Pepsi soft drink in Brazil, Argentina and Central America since 2000, besides to produce and distribute PepsiCo’s Gatorade in the region. As reported by Bloomberg Businessweek this year, the growth forecasts for the beer sector are just 4% over the next 10 years compared to 14% in the previous decade. As al-ways, AB InBev has opt-ed for a growth based on acquisitions rather than an increase in sales of exist-ing products. But a full ac-

policy of AB InBev to cut costs and distribution es-pecially at this time of stagnation in the beer market and the open up the world of soft drinks would AB InBev to be-come a giant drinks rather than just beer and spirits.

28 - 31 October 2014 - Parma: CibusTec, int. food equipment show. Fiere di Parma - email: cibustec@fiereparma.it - www.cibustec.it28 - 29 October 2014 - Verona: Save, int. show on automation and instrumentation. E.I.O.M. Ente Italiano Organizzazione Mostre - email: eiom@eiomfiere.it - www.exposave.com17 - 21 January 2015 - Rimini: Sigep, int. confectionery, pastry and ice cream show. Rimini Fiera - email: riminifiera@riminifiera.it - www.sigep.it3 - 6 May 2015 - Rho (MI): TuttoFood, int. food show. Fiera di Milano - email: info@tuttofood.it - www.tuttofood.it19 - 23 May 2015 - Rho (MI): Ipack-Ima, int. packaging, food processing and pasta exhibition. Ipack-Ima - email: ipackima@ipackima.it - www.ipack-ima.com19 - 23 July 2015 - Milano: int. conference on “Grains for feeding the world”. Aistec - www.aistec.it23 - 27 October 2015 - Rho (MI): Host, int. hospitality show. FieraMilano - email: host@fieramilano.it - www.host.fieramilano.it17 - 20 November 2015 - Rho (MI): Simei, int. beverage and wine industry show. EME - email: info@simei.it - www.simei.it

INTERNATIONAL EVENTS IN ITALY

Now available in PDF format onlyfilling in this form and sending it by fax or mail to:

Fax +39 0121 794480 - e-mail: abbonamenti@chiriottieditori.it

e-mail ............................................................................................................................Name ............................................................................................................................Company ........................................................................................................................Address .........................................................................................................................City .................................................................................. State ...................................Country .................................................................... Postal Code ...................................

o food industry supplier

o beverage industry supplier

o services - research

DOWNLOADTHE MAGAZINEIN PDF VERSION

CHIRIOTTI EDITORIwww.chiriotti.com

o food producer

o beverage producer

o wine producer

to download a free copy go to: www.shop.chiriottieditori.com

MODULO ABB IFBT 2014.qxp_Layout 1 09/05/14 12:00 Pagina 4

news & TeCHnOLOGY

Now available in PDF format onlyfilling in this form and sending it by fax or mail to:

Fax +39 0121 794480 - e-mail: abbonamenti@chiriottieditori.it

e-mail ............................................................................................................................Name ............................................................................................................................Company ........................................................................................................................Address .........................................................................................................................City .................................................................................. State ...................................Country .................................................................... Postal Code ...................................

o food industry supplier

o beverage industry supplier

o services - research

DOWNLOADTHE MAGAZINEIN PDF VERSION

CHIRIOTTI EDITORIwww.chiriotti.com

o food producer

o beverage producer

o wine producer

to download a free copy go to: www.shop.chiriottieditori.com

MODULO ABB IFBT 2014.qxp_Layout 1 09/05/14 12:00 Pagina 4

AcmaVolpak ........................................................................ 38

Alfatek ............................................................................. 26-30

Barida ................................................................................... 28

Clever ................................................................................... 33

Ecocap’s ............................................................................... 39

Enoveneta ............................................................................ 20

Etipack ................................................................................. 33

Fimer .................................................................................... 24

FT System ........................................................................... 40

GEA Procomac .................................................................... 25

Magugliani .......................................................................... 23

Oma ...................................................................................... 35

P.E. Labellers ........................................................................ 32

Sacmi Imola .............................................................. 22-38-40

SMI ....................................................................................... 35

System Logistics ................................................................. 36

Tardito .................................................................................. 29

Torq Packaging .................................................................... 29

Zambelli ............................................................................... 34

4G Ghidini - Lumezzane ....................................................21

Akomag - Soragna .............................................................47

Chiriotti Editori - Pinerolo .............................................61-63

Fimer - Canelli ......................................................................2

FoodExecutive ...................................................................51

Gai - Ceresole d’Alba .............................................. cover 2-1

Lita - Poirino ...............................................................cover 3

Metalnova - Parma ....................................................cover 1

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

P.E. Labellers - Porto Mantovano .......................................41

Tecnomeco - Fidenza .................................................cover 4

TMG Impianti - San Martino di Lupari ...............................31

Varvel - Crespellano ...........................................................37

Wolfarth - Sordio ................................................................53

Co

mp

any

Ind

ex

Ad

ve

rtis

er

Ind

ex

FOCUS ON YOUR NEEDS

Here are our proposalLow maintenance costs, machinery efficiency, easy management, system flexibility, investment return. LITA will celebrate 50 years in business, this year and is the right partner to have by your side that guarantees and offers expertise and experience in order to attain your objective.

LITA srl10046 Poirino (To) - Italy

tel.+39 011 94.31.004fax +39 011 94.31.900

www.lita.to.it email info@lita.to.it

COCLEE - ROTATORI - DIVIDERRIUNITORI - ATTREZZATURE

IN MATERIALE PLASTICO

PLASTIC SCREWS - ROTATORSDIVIDERS- COMBINERS

OVERTURNING SYSTEMSPLASTIC EQUIPMENTS AND SPARE PARTS

FOR PACKAGING MACHINES

TECNOMECO SRLVia E. Papini, 26/28 - 43036 Fidenza (PR) ITALIA

Telefono (+39) 0524-82774 Fax (+39) 0524-526401info@tecnomeco.it

www.tecnomeco.it

COCLEE - ROTATORI - DIVIDERRIUNITORI - ATTREZZATURE

IN MATERIALE PLASTICO

PLASTIC SCREWS - ROTATORSDIVIDERS- COMBINERS

OVERTURNING SYSTEMSPLASTIC EQUIPMENTS AND SPARE PARTS

FOR PACKAGING MACHINES

TECNOMECO SRLVia E. Papini, 26/28 - 43036 Fidenza (PR) ITALIA

Telefono (+39) 0524-82774 Fax (+39) 0524-526401info@tecnomeco.it

www.tecnomeco.it

C

M

Y

CM

MY

CY

CMY

K

Pag Tecnomeco 220x290 copia.pdf 1 15/11/12 16.23