2 April / June 2014

 

Embed or link this publication

Description

professional pasta

Popular Pages


p. 1

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 Einkorn pasta and the risk of diabetes PASTA Italian producers in the Russian market 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 Anselmo S.p.a. - Bene Vagienna (Cn) - ITAL Y - Tel. +39 0172654755 - F ax +39 0172654811 anselmo@anselmoitalia.com - www.anselmoitalia.com N. 2 April / June 2014 Year XIX

[close]

p. 2



[close]

p. 3

CONTENTS Chairman Claudio Vercellone Year XIX - N.2 April/June 2014 Professional Editor in Chief Claudio Vercellone avenuemedia@avenuemedia.eu Technical director Gianni Mondelli PASTA Editorial Scientific and technical committee Gianni Mondelli Technical production Maurizio Monti Wheat technician Miller’s Mastery Roberto Tuberosa Agricultural Genetics INTERNATIONAL PARTNER 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 - 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 Subscriptions office 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 - 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. The future of functional pasta by Gianni Mondelli 5 Features RESE ARCH Einkorn pasta would not help against diabetes MARKETS 12 by C. Lamacchia, B. La Gatta, P. D’Agnello, S. Fariello, O. Lamacchia, M. Cignarelli, A. Di Luccia Italian brands are conquering Russia by Gianguido Breddo 24 R AW MAT ERIAL S Analyzing Afghanistan’s wheat flour market by Arvin Donley 28 Departments FACTS & NEWS PA STA’S FRIENDS SUPPLIER NEWS COMING SOON C ALENDAR 8 10 38 42 43

[close]

p. 4



[close]

p. 5

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

[close]

p. 6



[close]

p. 7

EDI TORIAL The future of functional pasta by Gianni Mondelli he future of functional pasta relies on two basic conditions: 1) functional pasta is “normal” food, not a pharmaceutical product and, as such, it resumes all the natural properties of this food, including traditions, habits and gastronomic culture; 2) functional pasta consumption needs to consistently and properly integrate in the ordinary logic of traditional pasta, by meeting consumers’ expectations and taste with respect to the product and its historical and commercial background. If the above conditions can be shared, as they are, the following step is to decide how the “functional” element must meet them and check how this actually happens and/or how this shall or should happen in practice. Here are some considerations on this point, based on the current market situation and its trends. The first concerns the increasing demand of functional food in general and pasta in particular: it is a fact that the initial boost to supply and demand has been mainly driven by consumers’ choices which have been oriented by advertising and commercial initiatives taken by producers of specific functional food, including pasta. T «Functional pasta consumption must meet consumers’ expectations» April/June 2014 Professional PASTA 5

[close]

p. 8

EDI TORIAL The second consideration concerns the role played so far by the International scientific community, that has the obligation to protect health in the first place, but also to give indications to governments and their institutions as to the way in which the issue shall be regulated, by defining guidelines about the production and use of functional food. Finally, the third consideration concerns the so-called “claims”, i.e. the way in which these foods are presented and advertised in the market. Typically, they are divided according to two terminologies: • functional claims: allowed to indicate the biological effects of the ingredients, with no reference, be it implicit or explicit, to the effects on consumers’ health and/or the capacity of prevent diseases; • health claim: allowed to indicate the product capacity to prevent specific diseases through the consumption of amounts that are the same or almost the same as the ordinary ones, and according to the same intake method. In both cases, it is clear and imperative that the use of two kinds of claims is allowed and/or justified, only if it is based and supported by scientific studies and confirmations. Over the past decades, the scientific literature has been enriched by a number of chapters related to research and in-depth studies and it has often been oriented by International bodies and institutions that engaged in this activity when, in the 80s, Japan “gave birth to” Foshu (Food for Specific Health Use), which “uncorked” the functional food market worldwide. Ilsi (International Life Sciences Institute), a non-profit organization that promoted and coordinated Fufose (European Commission Concerted Action on Functional Food Science in Europe); Fufose worked out a scientific document on sound functional food concepts for Europe (Consensus Document on Scientific Concepts of Functional Food in Europe). «Functional pasta is not a pharmaceutical product» Over the past years, other government bodies, like the American Fda and the European Efsa, gave their opinion on the matter, by offering their undoubtedly reliable contribution to the scientific and legal profile of function foods. After this concise introduction, we could come to the conclusion that the current supply of “functional” foods relies on transparent commercial proposals and rigorous and doublechecked scientific “truths”. I would not like to generalize, but, as far as functional pasta is concerned, I think I can give my disheartened opinion: too superficial, too approximate, with too many “claims” that sound “alarming”, to say the least, and even false and misleading; too many uncertainties in the formulations and, in quite a few cases, the unavoidable requirement according to which “functional” pasta needs to be nothing else but pasta is hardly met. I would also like to make a technical and commercial comment: functional pasta is a niche product and, as such, it is mainly suitable for small and medium-sized companies. However, these companies need to be aware that their work must draw inspiration from the criteria I have just mentioned in a simple and general way - every pasta marker must seriously investigate and meet them. Pasta markers should also add those qualities that belong to their human and professional background: creativity, wisdom and discipline. Gianni Mondelli 6 Professional PASTA April/June 2014

[close]

p. 9



[close]

p. 10

FACTS & NEWS US: Post Holdings lowers Ebitda for 2014 Australian Vetta launches Smart Pasta Australian pasta manufacturers Vetta Pasta have launched a new “healthier” pasta range called Smart Pasta. The new Smart Pasta range includes two pasta options: “High protein low carb” and “Cholesterol lowering”. Vetta Pasta said both varieties are made using «authentic Italian techniques» and Australian-grown durum wheat, sourced in northern New South Wales. The “High protein low carb” variety is available in penne rigate, and spirals and rollini will soon be added to the range. The “Cholesterol lowering” pasta is currently available in spirals and spaghetti, and will soon be available in penne rigate. Vetta Pasta said the «cholesterol lowering» property comes «in the form of active beta glucan from the addition of oat fibre mixed into teh durum wheat». Spain: 2013 “positive” for Ebro US food group Post Holdings has lowered its forecast for annual adjusted Ebitda. The company pointed to costs linked to M&A, a lag in volumes at pasta arm Dakota Pasta Growers and pressure on US breakfast cereal sales. «The updated adjusted Ebitda guidance reflects adjustments for continued holding company costs supporting M&A activity, delays in new business volume at Dakota and softness in the ready-to-eat cereal category in Post’s second fiscal quarter», the firm said in a statement. On Dakota, management advised it expected to «return to historical volume levels in 2015» thanks to a «strong pipeline». On cereal, management said it believed the category would «return to a single-digit growth rate in 2015». Post’s fiscal year runs to the end of September. In the 12 months to the end of September last year, it generated adjusted Ebitda of $ 216.7m. Spain-based food group Ebro Foods described 2013 as «very positive» for the business even as its profits came in lower year-on-year. Ebro booked annual net profit from continuing operations of EUR 141.5m (US$ 193.2m), down 12% on the year. The company’s 2012 profits were boosted by the proceeds from the sale of rice brand Nomen. However, looking back on 2013, Ebro said: «Although the consolidated results have been dented by all the external factors that have hampered the rice division, the overall balance and evolution of Ebro during 2013 have been very positive, since in a sector increasingly dominated by private label, its brands have hung on to their leading positions through intense work in innovation, commercial and marketing aspects». Sales from Ebro’s pasta business were down, although Ebitda was up. Ebro is selling its German pasta business Birkel. Read Professional Pasta on line You can find a very good news on Professional Pasta web site (www.professionalpasta.it): in the home page, on the left, it’s now possible to read the whole magazine. You just have to clik with your mouse on the cover of the issue. A good way to get closer and closer to all our readers all over the world. If you wish, you can also download the issue’s pdf and save it on your computer’s desk. On line you’ll find the previous issue of the last one printed. Have a good reading! 8 Professional PASTA April/June 2014

[close]

p. 11

DA 50 ANNI VERSO IL FUTURO 50 YEARS LOOKING TOWARDS THE FUTURE Impianti e macchinari per lo stoccaggio e trasporto di prodotti granulari Systems and equipment for handling and storing granular products Som e loo k at thin gs th at ar e , and ask “wh y”. I drea mo f thi ngs that neve r we re an d as k “w hy n ot”? G.B. Sha w Via Monte Pelmo, 8 - San Martino di Lupari (PD) Italy T. +39 049 9440146 - info@cusinato.com www.cusinato.com

[close]

p. 12

PA STA’S FRIENDS US: Unilever seeking bidders for Ragu Milner Milling acquiring Cereal Food Processors In the US, Milner Milling Co. announced an agreement under which Milner and its partner milling company Pendleton Flour Mills (PFM) will acquire Cereal Food Processors, Inc. Terms of the transaction, which will bring together some of the nation’s most prominent independent flour milling companies, were not disclosed. The acquisition is subject to regulatory approval and expected to close this spring. It would nearly triple the combined size of Milner/PFM. Cereal Food Processors is the fourth largest flour milling company in the United States, with daily milling capacity of 103,400 cwts. The capacities of Milner (34,800 cwts) and Pendleton (24,800) together total 59,600 cwts. Once the transaction is completed, the combined company would have daily milling capacity of 164,000 cwts, with flour mills in the states of Alabama, California, Georgia (2), Hawaii, Idaho, Kansas (3), Montana (2), Ohio, Oregon (2) and Utah (2). Diet rich in tomatoes may lower breast cancer risk Unilever is seeking bidders for its US Ragu pasta sauce as the company sheds food brands, people with knowledge of the matter said. The world’s second-biggest consumer-products maker has hired Morgan Stanley to sell the unit, said one of the people, asking not to be identified as the information is private. Unilever contacted many of the companies that were approached when the company sold Wish-Bone dressings last year and expects to sell the brand for between $1.5 billion and $2 billion. H.J. Heinz Co., Kraft Foods Group Inc. and Pinnacle Foods Inc. are among the companies contacted. Founded in Rochester, New York in 1937 and acquired by Unilever in 1987, Ragu accounts for about 40% of Unilever’s $1.2 billion pasta-sauce sales, according to data tracker Euromonitor and Liberum Capital. Sales have declined 18% since 2009, hurt by the encroachment of private-label sauces, which now account for about one-quarter of the market. Ragu is the best-selling sauce in the US. A tomato-rich diet may help protect atrisk postmenopausal women from breast cancer, according to research from Ohio State University. The study, online in the Endocrine Society’s Journal of Clinical Endocrinology and Metabolism, found that eating a diet high in tomatoes had a positive effect on the level of hormones that play a role in regulating fat and sugar metabolism. Breast cancer risk rises in postmenopausal women as their body mass index climbs. «The advantages of eating plenty of tomatoes and tomatobased products, even for a short period, were clearly evident in our findings», said Adana Llanos, Assistant Professor of Epidemiology at Rutgers University and the study’s first author. «Eating fruits and vegetables, which are rich in essential nutrients, vitamins, minerals and phytochemicals such as lycopene, conveys significant benefits», Dr Llanos said. «Based on this data, we believe regular consumption of at least the daily recommended servings of fruits and vegetables would promote breast cancer prevention in an atrisk population», she said. UK: Heinz launches chilli sauce range Heinz is launching a new range of Heinz thick chilli sauce products in the UK. The condiments giant said the new range will comprise of four varieties: Heinz sweet chilli, Heinz Jerk Bbq, Heinz peri peri and Heinz hot pepper. Heinz said that the sauces could be used as a dipping accompaniment to food or as a marinade. Mark Blay, assistant brand manager at Heinz, said the launch came in response to growing consumer demand. «With the chilli sauce category growing year-on-year, it’s clear we’re a nation of spicy shoppers. The launch of the new Heinz chilli sauces range reflects our commitment to developing new and exciting products that respond to consumer trends». 10 Professional PASTA April/June 2014

[close]

p. 13



[close]

p. 14

Rese arch Einkorn pasta would no The use of Triticum monococcum flour would not be sufficient to decrease glycemic index 12 Professional Pasta April/June 2014

[close]

p. 15

RESE ARCH t help against diabetes by Carmela Lamacchia1, Barbara La Gatta1, Paola D’Agnello1, Stefania Fariello2, Olga Lamacchia2, Mauro Cignarelli2, Aldo Di Luccia1 (1) Dipartimento di Scienze Agrarie, degli Alimenti e dell’Ambiente, Foggia University (Italy) (2) Dipartimento di Scienze Mediche e Chirurgiche, Foggia University (Italy) A n adequate diet and lifestyle can have an important role in delay the onset of chronic degenerative disease (Miller et al., 2003). In particular, observational studies have shown that the glycemic index (Gi), indicator of the ability of carbohydrates to increase the level of glucose in blood (Glycemia), is directly correlated with the risk to develop diabetes mellitus type 2 and cardiovascular diseases (Salmeron et al., 1997a, 1997b; Liu et al., 2000; Livesey et al., 2013). Food as sugar and potato refined starch have an high glycemic index: this means that they increase the glucose level in the blood after the meals. On the contrary, food like lentils, beans, soya, have a low glycemic index and a reduced negative impact on the glucose concentration in the blood after meals; as well as whole food, that have a lower glycemic index than refined food at more rapid absorption, and seem to be more indicated for controlling the post-prandial glycemic values (Bland and Benum, 1999). Therefore, food with a low glycemic index may be considered as a class of functional food that has a positive effect against both diabetes mellitus type 2 and coronary diseases. In this perspective in recent years the attention has focused on how some Professional functional food may influence the glycemic response both in healthy subject and subject at risk. Reduce the glycemic index Food industry has experienced different technologies to reduce Gi of some food. In this regard, it is worth to mention the beta-glucans and/o other fibers addition to food products and even the partial substitution of glucose (Gi 84%) with fructose (Gi 29%). This shows that by acting on the amount of one or more ingredients, it’s possible to realize a functional food that has beneficial characteristic on glucose and insulin metabolism and, in the same time, with a palatability such that they can be consumed in the diet every day. An additional strategy to reduce Gi of food is to use technologies able to modify the digestibility of starch. This is the case, for example, of the parboiled rice. This technology consists in submitting grains of rice to an high pressure steam treatment such to form an outer layer of retrograded starch. This latter is better known as resistant starch, because it resists to the hydrolyses of the amylase of human gut. Therefore, retrograded starch has a lower capacity to increase the blood glycemic values and so is able to decrease the food Gi. April/June 2014 PASTA 13

[close]

Comments

no comments yet