Italian Food & Packaging Technology

             

 

IFPT 21 11 INSTA

 

ITALIAN FOOD & PACKAGING TECHNOLOGY Vol. 99 - NOVEMBER 2021

 

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5 - CONSUMER TRENDS

Five trends driving the era of food on demand - “Shared Planet” leads top ten trends for 2022 - Evolving consumer demands drive innovation in plant-based eating

 

12 - FOOD PROCESSING

Continuous refining system for chocolate - In-line inspection of micro-holes, sealing and label quality - Ideal belting solutions for vertical form filling and sealing - Revolution in coffee processing technologies - Turnkey solutions for the food industry: independence in operations and data - Thermal treatments for food processing - Recover up to 90% of the coffee from discarded capsules

 

22 - PACKAGING TRENDS

Sustainable packaging in the sweets and snacks industry - Kölnmesse - industry trade fairs for the food technology sector

 

26 - PACKAGING EQUIPMENT

New T4 and T5 pick & place robots from Schubert - P.E. Labellers around the world - Fully customizable solutions for skin packaging - Save energy and protect the environment with SFP packer

 

36 - PRODUCT TRENDS

An overview on the alcoholic drinks global industry - The world markets of oilseeds - Poultry market in European Union - An overview on the tree nuts market in Europe - Oilseeds production in the European Union

 

50 - NUTRITION

Trends shaping the future of the food and nutrition industry - Reducing salt in bread without sacrificing taste - How product descriptors and packaging colors impact consumers’ perceptions of meat alternative - A novel gluten- free fermented beverage based on sprouted oat flour - Salt reduction in bread via enrichment of dietary fiber containing sodium and calcium

 

60 - RESEARCH

Laboratory-produced coffee from Finland - An intelligent pH indicator film for monitoring pork freshness - The impact of plant-based non-dairy alternative milk on the dairy industry - The effect of walnut flour on the characteristics of wheat bread - Crust from dry-aged beef loins as a novel food ingredient - Cereal-sourced lactic acid bacteria as starters for the baking industry - Powdered seaweeds as a valuable ingredient for functional breads

 

66 - NEWS

Nutrition must be a key focus of the global response to the pandemic - Research initiative focuses on resilience in the food supply - Enoliexpo in Bari in March 2022 - Cibus Tec doubles up, with a new Forum in October 2022 and the trade fair in 2023 - International events in Italy

 

72 - COMPANY INDEX

  The companies that work with extremely thin and powdery products such as flour and sugar usually have a common problem, that may impact on the health and security of the operators, on the hygiene levels and on the maintenance demand: the presence of spots inside the production line where lea...

  Holderhof: All the freshness of the fields in a bottle     Surrounded by the pristine landscape of Lake Constance (Switzerland), Holderhof Produkte, food company leader in the production of fruit juices, turned to SMI for the supply of a new aseptic line ...

    Cimas was founded in 1840 in Perugia by Giuseppe Laurenzi, who began to design and build agricultural equipment. In a short time, his great skills and devotion to work make the business a great success. The baton was passed from generation to generation until the 1950s, when the comp...

  Heat treatment eliminates insect pests and microorganisms such as bacteria and fungi from empty vertical silos. The treatment is run by blowing high temperature air inside the silo through an ATEX certified air heater. Heat treatment has total insecticidal efficacy against common flour pest...

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