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T H E I N T E R N AT I O N A L M A G A Z I N E F O R PA S TA P R O D U C E R S Professional Freeze-dried ingredients and quality PASTA Gluten free corn pasta & diabetes Tariffe R.O.C. Poste Italiane - Spedizione in abbonamento postale - D.L. 353/2003 (cov.in L. 27/02/04 n°46) Art. 1 comma 1 DCB Bologna NICCOLAI TRAFILE N. 4 October/December 2013 Year XVIII

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Chairman Claudio Vercellone CONTENTS Year XVIII - N.4 October/December 2013 Professional Editor in Chief Claudio Vercellone avenuemedia@avenuemedia.eu Tel. +39 051 6564311 Technical director Gianni Mondelli PASTA MEDIA PARTNER Features PRODUCT ION T ECHNIQUES Scientific and technical committee Gianni Mondelli Technical production Maurizio Monti Wheat technician Miller’s Mastery Roberto Tuberosa Agricultural Genetics India M.B. Naqvi Chief Coordinator of AgriBusiness & Food Industry The leading magazine in India about food processing sector Media Today Group, New Delhi - India Romania Viorel Marin Anamob president the Romanian National Association of Flour Milling and Baking Industries Turkey Zübeyde Kavraz Miller Magazine / Degirmenci Dergisi the magazine focused on the milling and world grain sector in Turkey, the “voice” of IDMA Fair Parantez Group, Istanbul - Turchia Editing Coordinator Delia Sebelin Tel. +39 051 6564337 ufficiostampa@avenuemedia.eu Advertising Massimo Carpanelli carpa@avenuemedia.eu Tel. +39 051 6564342 Edition, management, editorial, advertising and administration Avenue Media Srl Via Riva Reno, 61 40122 Bologna - Italy avenuemedia@avenuemedia.eu www.avenuemedia.eu Tel. +39 051 6564311 Fax +39 051 6564350 Office subscriptions abbonamenti@avenuemedia.eu Tel. +39 051 6564337 Fax +39 051 6564332 Subscription Ue countries € 45,00 - Outside Ue € 60,00 Print La Grafica Srl Via Matteotti, 16 - 38065 Mori (Trento) Registration N. 7875 of 9/9/2008 Court of Bologna All coprights belong to Avenue Media. May not be used without permission. Responsibility of the advertisements belongs to the firms. High-quality fresh pasta with freeze-dried 12 or atomized ingredients by Gianni Mondelli STUDIES Gluten free corn pasta could increase the risk of diabetes EVENTS 18 by Carmela Lamacchia, Adalgisa Schiavulli, Barbara La Gatta, Sandra Pati, Giovanni Petrella, Aldo Di Luccia World Pasta Day 2013: Pasta, a healty and sustainable food by Delia Sebelin 30 NU TRI T ION Aidepi replies to The Wall Street Journal: «Pasta is not fattening!» by Delia Sebelin 36 Departments EDI TORIAL The “policy” of pasta by Giorgio Stupazzoni 5 8 10 38 40 43 FACTS & NEWS PA STA’S FRIENDS MEET INGS COMING SOON C ALENDAR

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Future proof technology, for pasta. Thanks to 35 years of experience and constant technological evolution, Anselmo has become one of the most important companies worldwide. Today our pasta factory equipments, fully manufactured in the two Italian production sites, are present in 25 countries of 4 continents: we reached this goal thanks to the quality of our production, the use of advanced technologies, the commitment and expertise of our staff. Anselmo S.p.a. - Bene Vagienna (Cn) - ITAL Y - Tel. +39 0172654755 - F ax +39 0172654811 anselmo@anselmoitalia.com - www.anselmoitalia.com

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EDI TORIAL The “policy” of pasta by Giorgio Stupazzoni Agricultural economist I t is difficult to sum up in a short report the large number of problems that affect any industrial sector, especially the one of “alimentary pasta”, In fact, in this sector, the interests of the main different players - from agriculture to industry - are interwoven and players’ needs hardly find mutually shared solutions. Debating about a development policy of the sector leads to consider resolutive yet often contradictory options, and in particular the impact of long-awaited solutions that are still far from being positively implemented. In other words, the “policy” of this commodity sector shall also be considered as an organized and mutually integrated attempt of putting together many factors which are usually in contrast or tend to cancel each other out. These factors shall rather find precise directions towards tangible solutions that should be based on their convinced and unavoidable “interdependence”, from raw materials production to finished products, marketing and distribution, although focusing on mixed elements and interests as well as varied specialized solutions. «Debating about a development policy leads to consider resolutive yet often contradictory options» October/December 2013 Professional PASTA 5

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EDI TORIAL «Supply-chain policies are a positive perspective, if they are implemented in such a way as to really tackle issues in joint efforts» In this perspective, in order to fully understand the problems that need to be tackled, here is a list of operators involved: seed producers, farmers, millers, pasta-makers - be it homemade or industrial pasta, equipment and machine makers, operators in the field of logistics, transports and distribution network. In all these sectors, rules and regulations, specific economic factors, research, new technologies and innovation shall indicate the development paths to which each and everyone shall have access in order to improve its economic position within heated but somehow “harmonized” debates. Having stressed that, it is also necessary to remind the readers which are the major problems the pasta sector has to face. Some of them are major general issues which do not have an impact exclusively on this sector: economic globalization, heterogeneity of European, Italian (national and regional) and global legislations, increase in global food needs, dramatic lack of homogeneity in the availability and distribution of resources, even the most basic ones, and so on and so forth. Other problems are every bit as complicated, although they are more sector-specific: quality, certainty and traceability of basic raw materials; recognizability, food safety and quality compliance of finished products that meet consumers’ tastes and habits. These are the most important issues related to the production and development process; in order to find a solution, the contribution of one or few operators in the sector will certainly not be enough. When these problems come up in many studies or conferences - in terms of request or complaint - the general answer is that a “supply-chain policy” is needed. This perspective is undoubtedly positive, if it is pursued perfectly knowing how difficult this task can be, in particular through the real willingness of players to jointly face the issues. We will come back on these issues, for we believe in the express declarations of availability; we will try to suggest solutions and will see how these can be implemented. We just want to declare that improvement and progress are possible and to paraphrase Saint-Exupéry: progress in civilization is possible «when men work together». Giorgio Stupazzoni 6 Professional PASTA October/December 2013

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FACTS & NEWS Barilla announces new measures for diversity US, DeCio Pasta expands facilities DeCio Pasta has completed an expansion of its Tempe, Arizona, US, manufacturing facility, increasing production capabilities by more than 300% to accommodate “escalating demand” for its flavored pasta products. «We have made significant investments in our production capabilities, sales and marketing infrastructure and developed scalable business processes to accommodate snowballing demand for our products», said Scott Morrison, chief executive officer. DeCio also announced it is introducing a line of gluten-free pasta: there will be seven varieties: garlic and chive fettuccine, sweet potato fettuccine, tomato basil garlic fettuccine, lemon pepper, spinach basil garlic, sweet potato orzo, and wild mushroom. In addition, the company’s gluten-free line is made in a dedicated, stand-alone facility. Just a little over a month since the president of Barilla pasta maker, Guido Barilla, sparked an international outcry by saying he would never make ads that portrayed gay families, the company announced it has created a Diversity & Inclusion board of advisers. Made up of external independent experts, it will coach the world’s largest pasta maker on how to improve its corporate culture. So far, internationally renowned Lesbian, Gay, Bisexual and Transgender (Lgbt) rights advocate David Mixner and Parlympics gold medalist Alex Zanardi (in the picture) have agreed to sit on the board. «We are committed to promoting diversity because we firmly believe it is the right thing to do», Ceo Claudio Colzani said. King Arthur Flour building Vermont plant King Arthur Flour plans to build a 23,900-square-foot manufacturing plant in Hartford (Vermont, US). The company currently leases space in Hartford where it manufactures and warehouses products as well as fulfills orders. Manufacturing will move to the new plant while warehousing and fulfillment will remain in the leased space, according to the Vermont Economic Development Authority. The new plant is the second phase of a $4.01 million expansion project King Arthur Flour has initiated in Hartford. Nestlé to cut salt across portfolio Nestlé has committed to reducing salt across its global portfolio by 2025 to support a World Health Organization target that people consume no more than 5 grams of salt per day. The initiative includes soups, noodles, recipe mixes, frozen and refrigerated meals and pizzas from such brands as Maggi, Stouffer’s, DiGiorno and Buitoni. Nestle has worked steadily to reduce sodium across its brands, cutting 14,043 tons of salt from its portfolio since 2005. Among US brands, Stouffer’s macaroni and cheese contains 15% less salt than it did in 2005. Ebro Foods to acquire Canada Bread’s fresh pasta business Spanish Ebro Foods has agreed to acquire Olivieri Foods, the fresh pasta and sauce business of Toronto-based Canada Bread Company for approximately C$ 120 million ($ 115 million). The transaction is expected to close by the end of 2013. «The acquisition of Olivieri is an important strategic operation for Ebro, which will enter the Canadian fresh pasta and sauces segment through its leading brand, thus consolidating our position as number 1 in all categories in which we operate», said Antonio Hernandez Callejas, chairman of Ebro Foods. Ebro already has a strong presence in Canada through Catelli Foods, with the Catelli brand for dry pasta and Minute Rice products. 8 Professional PASTA October/December 2013

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The essential in three ingredients Pioneers in research, in 1953 we were first to apply and patent the total vacuum technology for the production of dried pasta, from the pre-mix phase to the extrusion. We found out how to obtain a product with high performance in cooking, with bright colors and with an excellent texture. Thanks to the vacuum, the hydration of the flour is more homogeneous and the formation of the gluten network is emphasized. The effect of evaporation reduces the temperature of the dough, therefore preserving intact the organoleptic properties during the forming phases. SEMOLINA WATER VACUUM www.pavangroup.com - sales@pavan.com

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PA STA’S FRIENDS US: Campbell completes sale of European simple meals The Campbell Soup Co. has completed the sale of its European simple meals business to London-based private equity firm Cvc Capital Partners (Cvc) for €400 million ($ 542 million). Under terms of the agreement, Cvc has acquired Campbell’s national brands of soups, sauces and simple meals, including Liebig and Royco in France, Erasco in Germany, Blå Band in Sweden and Devos Lemmens and Royco in Belgium. The transaction also includes four plants in Puurs, Belgium; Le Pontet, France; Lubeck, Germany; and Karpalund, Sweden. Campbell will continue to export Pepperidge Farm products throughout Europe and Campbell’s products in the United Kingdom and the Middle East and Africa. Kraft Foods to remove artificial dyes Kraft Foods Group is to remove two artificial dyes from three varieties of its Mac and Cheese character-shaped products in the US and Canada. They will also have six additional grams of whole grains and be lower in sodium and saturated fat. The improved line will be available from January. Kraft had previously used Yellow 5 and Yellow 6 in three of its kid-friendly varieties of macaroni and cheese. The Center for Science in the Public Interest welcomed the move by Kraft to remove the dyes. «I’m very pleased that Kraft is removing Yellow 5 and Yellow 6 from three particularly kid-friendly varieties of macaroni and cheese», said Cspi executive director Michael F. Jacobson. «That should be big help for kids - and their families and classmates - because those synthetic dyes promote hyperactivity in some children and may even pose a cancer risk». Rwanda approves comprehensive fortification standards The Rwandan Ministry of Trade and Industry has officially approved standards for national mandatory fortification of industrially milled wheat and maize flour, cooking oil, sugar and salt. Beginning in 2014, these staple foods produced in Rwanda and imported to Rwanda must contain specific amounts of key nutrients. These call for multiple nutrients - iron, folic acid, vitamin A, thiamin, riboflavin, niacin, vitamin B6, vitamin B12 and zinc - to be added in different combinations to each food product. Iodine will also be added to salt. Fortification is designed to help the 10 million people in Rwanda fight diseases and increase physical and mental productivity. In India, Mama noodles price won’t hike The producer of India most famous instant noodle brand Mama has announced that prices of its products will not be raised. Managing director of the Thai President Food Company Limited, Pipat Paniengvej, stated that the company has decided not to increase its output despite a rising demand for instant noodles for consumption and donations during the flooding that is still plaguing several provinces. The Thai President Food Company Limited currently maintains prices of the normal size noodles at 6 baht per pack, the same price since the company last raised the prices of its products 5 years ago. “Sauces and Shapes” a very Italian cookbook Written by Oretta Zanini De Vita (in the picture) and Maureen B. Fant, “Sauces and Shapes: Pasta the Italian Way” is the indispensable cookbook for genuine Italian sauces and the traditional pasta shapes that go with them. There are authentic versions of such favorites as carbonara, bolognese, marinara, and Alfredo, as well as plenty of unusual but no less traditional sauces, based on roasts, ribs, rabbit, clams, eggplant, arugula, and mushrooms, to name but a few. Anyone who cooks or eats pasta needs this book. The straightforward recipes are easy enough for the inexperienced, but even professional chefs will grasp the elegance of their simplicity. 10 Professional PASTA October/December 2013

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PRODUCT ION T ECHNIQUES High-quality fresh pa or atomized Product dehydration prevents microbial proliferation by Gianni Mondelli ear Sir, I am a fresh unpasteurized pasta producer from France. I have always used fresh products for my ravioli filling. However, due to procurement difficulties, price volatility and losses, I would like to switch to freeze-dried or atomized products. I would like to have your opinion on the matter, i.e. to know if these products do actually leave the organoleptic characteristics of the product unchanged, if they could actually help me to partially solve the free water problem and if you can suggest me some reliable producers of freeze-dried ingredients. Thank you in advance for your reply and your articles that are always very useful». Ciro Nappi «D 12 Professional PASTA October/December 2013

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PRODUCT ION T ECHNIQUES sta with freeze-dried ingredients Two complex technologies That is a very good question, Monsieur Nappì! A good and also challenging question, I would say. In fact, even though the preparation of loose and unpasteurized fresh pasta is simple and essential and its shelf life is limited, this question deals with two of the most sophisticated and complex technologies as far as the transformation of perishable products into unperishable products is concerned. However, this occurs without mistreating them and affecting their genuineness; therefore their original organoleptic October/December 2013 Professional and nutritional characteristics are not jeopardized. These two technologies (freeze-drying and drying by atomization) are both based on the principle of dehydration to preserve a product, although their methods are different. If these two processes are performed properly and if the products are “naturally” suitable for these advanced technologies, the answer to the above question is positive. I say this with a quiet conscience. However, in order to have the same clear approach to these ingredients for high-quality pasta PASTA 13

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