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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 Fresh pasta for coeliac people PASTA Ukraine: how to get secure transaction In your pasta there’ s also a little bit of us. 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 LCSDESIGN.IT WE SHAPE YOUR SUBSTANCE, SINCE 1843. NICCOLAI TRAFILE WWW.NICCOLAI.COM N. 3 July/September 2014 Year XIX

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CONTENTS Chairman Claudio Vercellone Year XIX - N.3 July/September 2014 Professional Editor in Chief Claudio Vercellone avenuemedia@avenuemedia.eu Technical director Gianni Mondelli PASTA Editorial When food stands for health by Alfredo Tesio 5 Scientific and technical committee Gianni Mondelli Technical production Maurizio Monti Wheat technician Miller’s Mastery Roberto Tuberosa Agricultural Genetics INTERNATIONAL PARTNERS India AgriBusiness & Food Industry The leading magazine in India about food processing sector Media Today Group, New Delhi - India Romania Anamob - Romanian National Association of Flour Milling and Baking Industries Turkey Miller Magazine / Degirmenci Dergisi The magazine focused on the milling and world grain sector in Turkey, the “voice” of IDMA Fair Parantez Group, Istanbul - Turkey Editing Coordinator Delia Maria 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 Subscriptions office abbonamenti@avenuemedia.eu Tel. +39 051 6564337 Fax +39 051 6564332 Subscription Ue countries € 45,00 - Outside Ue € 60,00 Print Moderna Industrie Grafiche Srl Via Fornaciai, 4 - 40129 Bologna (Italy) 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. Features PRODUCT ION T ECHNIQUES Alternative fresh pasta for coeliac people by Serena Bolognino 12 TR ADING Ukraine: how to secure transaction from unreliable business partners by Yaroslava Sorokhtey 20 EVENTS IDMA 2015, a great chance to reach the Asian market by Delia Maria Sebelin 26 HAU T E CUISINE Mojito prawn spaghetti wins Pasta World Championship by Delia Maria Sebelin 34 Departments FACTS & NEWS PA STA’S FRIENDS SUPPLIER NEWS COMING SOON C ALENDAR 8 10 38 40 43

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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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BOW-TIES, SHORT GOODS, PENNE - GAROFALO PASTA PLANT (ITALY) FARFALLE: PRODUCTION 2000 Kg/h SHORT GOODS: PRODUCTION 4000 Kg/h SFOGLIA 1300 TWO STAMPING MACHINES SFOGLIA 1300 TWO CUTTING GROUPS PRESSTRAPEN GT PRESSTRAPEN/GT Also for “Pastificio Garofalo” the best recipe for a FLEXIBLE PLANT NICCOLAI TRAFILE WWW.NICCOLAI.COM

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EDI TORIAL When food stands for health by Alfredo Tesio I s it possible to love good food and be healthy? It sounds like a rhetorical question, but since this is the title of a serious and scientific seminar, this question deserves new answers. And the answers were given by famous health scientists, such as Luigi Solmi (Head of Gastroenterology division at Rimini hospital, Italy), Raffaele De Caterina (full Professor, cardiovascular diseases, University of Chieti, Italy), as well as Massimo Montanari, the renowned food historian (full Professor of History, Cultures and Civilizations at the University of Bologna, Italy). We focused on this delicate and passionate topic under the direction of Sergio Coccheri, Professor of cardiovascular diseases at the University of Bologna and national representative of Alt (Italian Association to combat Thrombosis and Cardiovascular Diseases). We all would like to eat well and taste the huge offer that only the Italian cuisine can provide and… surprisingly enough… we can! Healthy food, starting from good cereals, like pasta, bread, rice and corn, help prevent the century diseases - this was the conclusion we came to. «Pasta is recommended in reasonable quantities by any nutritionist» July/September 2014 Professional PASTA 5

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EDI TORIAL «We should try out our own food plan» However, be careful not to gorge yourselves on titbits: three essential rules should be borne in mind. First, you should not to suffer from any particular disease. In that case, things are different, as the scientists have underlined. Second, cut down or even cut by half what your mind orders your mouth to eat (or vice-versa) and get used to tasting, instead of eating too much. Third, everyone is different. Each person has to try out his/her own food plan - do not call it diet - and find out what is good or not so good for his/her health, thanks to science. Having said that, we can eat good food, taste a bit of everything, be healthy and prevent unpleasant diseases. Another pretty obvious question would be: did we really need all these “big professors” in order to draw these conclusions? Of course we did, since conclusions that are supported by scientific testing comfort and reassure us. Let us take Italy for instance, one of those countries that are famous for their Mediterranean diet, based on cereals and derived products. It is probably for this reason that life expectancy in Italy is among the highest in the world, second only to Japan. And Japan probably owns its longevity to a sort of restrictive diet. In a nutshell, Japanese eat much less than Italians by culture. Italians still eat reasonable quantities of food, maybe too much in certain periods of their life. Obesity is visible between 9 and 14 years of age, but it seems to improve later on for two reasons: new lifestyles on the one hand and the economic crisis on the other, since people cut down on fat and sugar consumption. In this scenario, in Italy bread consumption dropped too, much more than pasta that is recommended - in reasonable quantities - by any nutritionist. Even celiacs have a good choice of gluten-free pasta now. So, eat pasta and you cannot be wrong, as a famous nutritionist suggests: «Eat a small dish of pasta in the evening because it is easily digestible, help you stay healthy and help you sleep well thanks to serotonin». Good night. Alfredo Tesio 6 Professional PASTA July/September 2014

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FACTS & NEWS Barilla’s actions to grow up “Good for you, good for the planet” is the philosophy that inspires the Barilla Group’s development plan and that, in 2013, was implemented with a number of concrete actions combining growth and sustainability. «In 2013, the new strategy became fully operational, allowing the Company to overcome the difficult economic situation» said Guido Barilla, the Chairman of the Barilla Group. «This strategy focuses on key operations designed to provide higher quality products and to achieve targeted growth in the main markets where we are present and in selected emerging economies. We have condensed it as “Good for you, good for the planet:” we want to promote correct eating habits, while reducing our environmental impact», added the Chairman of the Group. In terms of economic performance, the sale of the German company Lieken was finalized in 2013. Revenues for 2013 stood at €3.535 billion (operating income +2.5% like for like; +1.4% taking into account of exchange rate effect of 1%, -11.5% taking account of Lieken consolidation up to May 2013). Recurring Ebitda for 2013 was to 12% of revenues (vs. 10.8% in 2012). In absolute terms, recurring Ebitda decreased from €433 million in 2012 to €425 million in 2013. While volumes continued to grow, in 2013 the CO2 emissions of the Group factories decreased by 27% vs. the figures of the previous five-year period and the total water consumption of the same plants decreased by 25% over the same period. Ebro buys 52% of Italian Pastificio Garofalo Ebro Foods has reached a binding agreement for the purchase of a majority shareholding (52%) in the Italian company Pastificio Lucio Garofalo for a sum amounting to € 62.5 million. This Italian company owns the brands Garofalo, Santa Lucia and Russo de Cicciano, inter alia, with a major position in the dry pasta premium segment in Italy and other countries worldwide, with gross sales of € 134 million in 2013. With this acquisition Ebro is showing its confidence in the potential of the Italian pasta of the highest quality; the production and consumption of the so-called “pasta di Gragnano” is part of the Italian gastronomic tradition and culture. The partnership with the leading player Garofalo will allow Ebro to cooperate in the development and international promotion in the premium segment. US: Armanino sees positive results from price hike US pasta and pesto maker Armanino Foods has reported higher annual revenues and profits on the back of sales in its domestic market. The company booked a net income of US$3.3m for 2013, up from $2.9m a year earlier. The improved profits came as Armanino generated increased sales. Armanino said its net sales were up 6.6% in 2013 at $7.6m. President and Ceo Edmond Pera pointed to a price increase Armanino put on products early in the year. «We implemented a price increase in our principal products early in the year that allowed us to maintain margins in the face of commodity and ingredient cost inflation. This price increase, coupled with robust domestic sales, were significant factors behind the growth in our revenue and profits», Pera said. Looking ahead, he added: «We believe that our sales pipeline remains strong. For that reason we are cautiously optimistic about our financial performance and financial position in 2014». 8 Professional PASTA July/September 2014

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Technology to feed a growing world

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PA STA’S FRIENDS US: Adm completes Toepfer acquisition Chinese Cofco Meat partnership Cofco Meat, a leading integrated pork company with a focus on providing safe meat products to Chinese consumers, and a consortium of investors composed of Kkr, Baring Private Equity Asia, Hopu, and Boyu, announced the formation of a strategic partnership. The consortium will invest in Cofco Meat alongside existing shareholders to build and manage large-scale industrialized pig farms and meat processing plants in China. Ma Jianping, vice president of Cofco Group and Chairman of Cofco Meat, said: «This strategic partnership brings in four world-class investment funds to support Cofco Meat’s development. The investment is a recognition of our past achievement and future potential, and we believe these investors’ extensive global networks, professional local teams and deep operational experience will accelerate Cofco Meat’s strategic goal to become the leading provider of China’s safe meat products». «This new investment will increase the supply of high-quality meat products in China as the country witnesses an increasing demand for healthier food», said Julian Wolhardt, member of Kkr. Groups from three countries pledge support for Gm wheat Archer Daniels Midland Company (Adm) - one of the largest agricultural processors in the world - has recently completed the acquisition of the remaining minority stake of Alfred C. Toepfer International and is working on integrating Toepfer’s operations into Adm’s. Toepfer is a global merchandiser of agricultural commodities and processed products. «The completion of the Toepfer acquisition is an important step for Adm’s Agricultural Services division to become a full value chain from origination to destination», said Joe Taets, senior vice-president and president, Agricultural Services. «We can now fully combine Adm’s integrated supply chain, global origination network and risk-management expertise with Toepfer’s strong global marketing and distribution capabilities». Since 2002, Adm has owned 80% of Toepfer. Through the recent transaction, Adm acquired the remaining stake from Union InVivo for € 83 million. Sixteen organizations in the Australia, Canada and the United States representing producers and millers together publicly confirmed support for innovation in wheat, including the future commercialization of biotechnology. The statement lays out shared commitments for the responsible advancement of biotech traits and other breeding advancements in wheat. The signatories call for further innovation in research as wheat represents about 20% of human calorie intake, making it an essential part of the global diet and critical to food security. Advanced breeding and biotechnology will help protect the continued availability of wheat foods and «ultimately offers the promise of improved products, more sustainable production and environmental benefits», according to the statement. US organizations signing onto the statement also include: American Farm Bureau Federation, North American Millers’ Association, Cereals Canada and Grain Producers Australia. A fresh website design for World Grain This year World Grain - the international business magazine for grain, flour and feed - has debuted a refreshed design for its print magazine. Now, the launch of a redesigned www.world-grain.com to better serve the needs of global audience. Navigating the site has never been easier. Reorganized and cleaned up giving you access to virtually anything you would want right from the main menu. • Trending Now: read the articles that are demanding the attention of the industry. These are the most talked about articles on the site, updated live. • Cyclical Surfing: access stories, photographs and features, in a more fluid way. 10 Professional PASTA July/September 2014

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YEARS Demaco Simplicity The Ultimate Pasta Press DeFrancisci Machine Company LLC | www.demaco.com

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PRODUCT ION T ECHNIQUES Alternative fresh pasta for coeliac people Technology may help satisfy the expectations of some groups of consumers 12 Professional PASTA July/September 2014

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PRODUCT ION T ECHNIQUES by Serena Bolognino PhD in Food Science and Technology ood consumption of large population groups are much more often conditioned by limits due to health problems: coeliac disease, intolerances, different dismetabolisms may force consumers to reduce or to completely eliminate pasta consumption. Many times those consumers feel such a prohibition as a punishment and would be absolutely grateful to have again the possibility to eat a food that has all the good characteristics of pasta without having its problems, a food which is definitively “differently pasta”. During last years the offer, not necessarily bound to coeliac consumers, of dry gluten free pasta has continuously developed, and at the moment the market offers goods products from the sensorial point of view, although their cost is not low. There is instead much less offer of fresh pasta - with or without eggs - and of filled pasta, frozen too; those products show moreover, at least according to my experience, unsatisfying sensorial characteristics. F reminds the glass noodles, much more common in far East food tradition than in our dishes. As known the manufacturing technology of gluten free pasta is based on thermoplastic properties of starch molecules, which, carefully cooked (gelatinized), can imitate with success gluten functional and sensorial properties. Without spending too much time on starch molecular composition (amylose and amylopectine), on their different role in starch granules, on their different reologic behavior during gelatinization and on their different distribution depending on the botanical origin of the considered starch (table), it is otherwise necessary to well consider some basic information: • the higher the amylopectin content, the faster the raw starch granules become hydrated (more porous); • the higher the amylose content, the higher the starch gelatinization temperature and therefore a flour or a dough cooking temperature; Raw materials The good knowledge of raw materials’ characteristics and of their production processes is the starting point to obtain good results on end products. Gluten free flours which can be used to produce gluten free pasta are normally made by milling gluten free cereals or pseudocereals (most of all rice and corn, but also buckwheat, millet, sorghum, amaranth, teff, quinoa); also starches, obtained from rice, corn, from starchy roots (potato, sweet potato, manioc, cassava) or from some beans (mungo beans, soya), can be transformed into pasta, but generally the end product July/September 2014 Professional «Gluten free fresh pasta offer is pretty low» PASTA 13

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