Food Executive

Wednesday, 11 December 2019 05:06

Food inspection: the most common questions

How much time and effort do we need to build a solid brand reputation?
But it only takes one recall for a production batch to risk compromising the work of years; also for this reason more and more companies are introducing food inspection systems to check for foreign bodies and non-conforming packages.

Nimax has prepared the answers to frequently asked questions for you:
Where to install on a production line a control and inspection system?
What is the metal free zone?
Are X-ray systems in the food industry safe?

For more information This email address is being protected from spambots. You need JavaScript enabled to view it. or call the toll-free number 800 33 60 60

nimax spa 
Via dell’Arcoveggio, 59/2 – 40129 Bologna 
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More than 45% of food recalls in the USA, in 2018, was caused by lack of information on allergens or coding errors.

The completeness and correctness of the information on the food packaging product can be easily obtained by replacing the manual data entry with the automated coding which combines code and packaging with extreme precision even on lines with frequent format or product changes.

Find out how to reduce production risks with IoT systems (Internet of Things) with this brief white paper by Nimax, or ask for an appointment with one of our technicians (This email address is being protected from spambots. You need JavaScript enabled to view it. – Toll Free Number 800 33 60 60)

nimax spa 
Via dell’Arcoveggio, 59/2 – 40129 Bologna 
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This year we celebrate the 70th anniversary of "Tecnica Molitoria" and, for the occasion, we tell you about the “journey” that the magazine has made in all these years. Absolutely not to be missed!

Next you will find a scientific article dealing the effects of organic and conventional management on yields and on the health potential of durum wheat.
We publish the report of the convention on sorghum that happened in November at the University of Bologna and the results of the national survey on French durum wheat.
As always, the summaries of international research on pasta, bread and feed are inevitable cannot be missed.
Following machines, legislative update, news and upcoming events.

In this issue we publish an investigation on the antimicrobial effects and use of aromatic plants and essential oils in the food sector, and we explain why, concerning the sustainability and circular economy, even the Food Designer has to focus on the entire product life cycle, including its waste. 

The community legislator grants a wide protection to the DOP and IGP products; our expert reports a story that explains how to avoid any “cunning” practice aimed to obtaining a link to the protected products and what attention should be paid to the graphic elements of the label.

We present focus on LARN updates, the solution to respect the added sugars’ FDA labelling, and the most popular ingredients.

In collaboration with Mintel gnpd, we publish international product innovations, as well as new Italian products and services, such as clean label ingredients, high nutritional value proteins, enzymes, and plant substitutes.

We review the latest applied researches, marketing surveys, new regulations, news from the world, upcoming events, and new books.

In addition to a wide range of disposable and reusable gloves suitable for short-term contact (30 minutes) with food, ICOGUANTI SpA offers LINEA BLU, a new specialist line of reusable and disposable products suitable for contact with food. This line of products has been certified by carrying out global and specific migration tests, and dye transmittance test for:
3. food contact time of 2 hours, therefore 4 times longer than common gloves suitable for food contact; 
4. limitation-free use, therefore, suitable for all foods: oils, fats, meat, fish, milk, dairy products, sweets, complex preparations, fruits and vegetables, alcoholic beverages.

in compliance with Italian Law (M. D. 21/3/73 and subsequent amendments) and European Regulations CE 1935/2004 and CE 2023/2006 (Good Manufacturing Practices GMP).

All LINEA BLU gloves have been designed with basic features to optimize them for food contact i.e.:
• manufacturing processes involving subsequent washes 
• formulation without potentially hazardous components 
• blue colour for better detection in case the gloves or parts thereof get lost.

LINEA BLU products do not require suitability tables to know with which foods can be put in contact for 2 hours, which covers most of the uses, and therefore the choice will be made by correlating the needs of each individual use with the type of glove. 

LINEA BLU consists of 3 reusable gloves Nitrile leggero, Satinato blu, Felpato Blu, and two Polypro and Polypro Long disposable gloves.

Nitrile leggero is recommended for latex-free environments and for people allergic to latex as they are made of nitrile (synthetic rubber).

Satinato blu and Felpato Blu are made from natural rubber and are, therefore, characterized by greater elasticity and sensitivity. The first is fleece-free and therefore washable internally and hygienic for reuse, the second features internal fleece lining that absorbs sweat and has rolled edge that reduces the risk of breakage when putting the gloves on.

Please keep in mind that the use of reusable gloves allows you to reduce the number of disposable gloves, since they have a longer service life.

Polypro and Polypro Long are made with thermoplastic elastomer (TPE) film, less adherent compared to common disposable gloves but also latex free and recyclable, therefore, it can be disposed of together with plastic, a procedure that is not allowed for natural and synthetic rubber gloves.

Giuseppina Ageno
Quality Manager

Corso Carbonara, 10A - 16125 Genova
Tel. +39 010 218298 - Fax +39 010 2724051
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Friday, 06 December 2019 06:49

Natural hydration


The next generation of Taste, inspired by nature


Did you know that almost one bottle of water out of two which is being launched in the last 3 years in Europe was flavored?

This category proves to be in strong growth (CAGR +4.7% according to Euromonitor) for the next 5 years supported by clear willingness from European consumers to get healthy drink alternatives rather than usual sparkling juices or drinks.

Natural ingredients free from artificial sweeteners and calories: this is the direction taken by almost 50% of consumers interviewed (according to Mintel) across Spain, Italy, Germany and the United Kingdom.

If functional needs that lead to flavored waters purchase can be imaginable - energy seeking, freshness, quenching thirst - the more subtle are the emotional ones - such as having fun, relaxing, networking for example – because they are going to change throughout the day for the same group of given individuals.

Find out more about this and much more by visiting


The ready-to-drink teas category is not less important marking an equally outsanding grow at European level (CAGR + 5.4% according to Euromonitor) as a result of the same research needs aiming at healthy alternatives to drink.

More than 65% of consumers surveyed across Poland, Germany, France, Spain and Italy follow the evolution of this category very closely through the product label (3 out of 4 normally do) and nutritional values lenses (hence 66% of them say that the companies should do much more to reduce sugars in their recipes).

The sugar tax is nowadays a fact in many European countries and Italy, as we know, is evaluating how to face that. This will change the consumers purchasing behavior and consequently the company proposals on retail shelves.

Don't get caught unprepared! Kerry can help you! Contact us at

Your Kerry team


IPACK-IMA exhibitors held more than 370 meetings with buyers from Algeria, Tunisia, Morocco and Egypt.


The project involving 40 Italian companies and more than 30 North African professionals attracted keen interest and generated a total of 377 B2B meetings with high levels of satisfaction on the part of both exhibitors and buyers.

Strengthening the show’s international appeal, consolidating relations with business communities and maintaining an increasingly strong focus on the processing and packaging supply chain in the food sector are the goals of on the road to IPACK-IMA, the series of initiatives organised to engage with exhibitors and visitors in the lead-up to IPACK-IMA 2021. The second appointment in the programme, devoted to international buyers from the Maghreb region (Algeria, Morocco and Tunisia) and Egypt, was held in Milan on 11 and 12 November with a packed programme of company visits and meetings. 

The programme began in Palazzo delle Stelline, where the IPACK-IMA exhibitors met North African buyers selected in cooperation with the Italian Trade Agency ITA. It then continued in the factories of several of the companies, who welcomed the guests and presented the details and functions of the cutting-edge technologies they will be exhibiting at the trade show, a foretaste of what will happen on a larger scale at IPACK-IMA itself.

Buyers from the “Food, Fresh & Convenience” and “Liquid Food & Beverage” categories visited: Sacchital, a specialist in flexible packaging solutions with materials capable of extending shelf life; Goglio, a company focused on flexible packaging of liquid, solid and powdered products and aseptic packaging of fresh food; and Smigroup, a leader in the packaging machine and bottling plant sector catering for production requirements of up to 36,800 bottles/hour, which organised a visit to Acqua Minerale Stella Alpina where visitors had a unique opportunity to observe real production cycles with machinery in operation.

For the “Pasta, Bakery & Milling” category, one of the core sectors of IPACK-IMA, the guests met Italpast, a company specialising in plant and machinery for the production of fresh, dry, gluten-free and high-protein pasta, and Ocrim, a historic producer of milling plants, feed mills and cereal processing plants, from raw materials handling through to transformation of the finished product.

North Africa is a dynamic and rapidly evolving market, especially in the food packaging sector. Egypt and Algeria in particular, have excellent prospects with growth forecasts of +4.3% and +5% respectively for the three-year period 2019-2021 (source: Ipack Ima Monitor based on UCIMA Research Department data).

The initiatives held in the lead-up to 2021 will consolidate the IPACK-IMA platform as a unique opportunity for meetings and discussions between professionals and managers from all over the world, not just during the show itself. The On the road to IPACK-IMA and MEAT-TECH programme, successfully launched with events devoted to Mexico and North Africa, will continue over the next few months with initiatives aimed at the Middle East and Turkey in March 2020, to be followed by Russia and Eastern Europe. 

For more information: e-mail This email address is being protected from spambots. You need JavaScript enabled to view it.

A world leading convenience food and beverage manufacturer in the UK has found a new, innovative solution for controlling an integral part of their process for manufacturing tortilla chip snacks. There are always challenges to find ways to improve consistency and quality in the food industry, one of the key areas are the fryers, where a complex interaction between controlling the temperature, cooking time and oil replenishment is critical to making and maintaining the product to the highest quality. Small improvements can also quickly pay back in energy savings.

At this site VEGA radars are already used to monitor the cooking of the raw corn in kettles, before it is softened, processed and shaped into the familiar triangular tortilla shape. The fryer is runs at an ideal temperature of 186ºC and there is a likelihood of some build up from the oil and other deposits. It changes in density and electrical properties through heating and product contamination. It's a careful mix - too much or too little oil will see unwanted swings in the temperature - therefore, the more accurate the information the better the process control can work. The level measurement range is over 220mm and takes place inside a small chamber off the side of the large frying vessel, each mm represents 100’s of litres of cooking oil. It is important that the whole range is measured, both during charging of the oil and heating of the process as well as in full production.

Heat input needs to be carefully controlled in any fryer system for optimal efficiency and safety. The engineers initially tried a high-temperature guided wave radar but discovered that this measuring principle has physical performance limitations when working with poorly reflecting liquids (oil-based products) in small vessels.

VEGAPULS 64 was installed and set up, one thing was immediately apparent; it had the sensitivity to detect the oil almost as soon as the filling began. Sharp focusing meant it was also able to measure the level of liquid inside the chamber over the whole range with no interference from the side connections.

VEGA Italia srl
Via Enrico Fermi 8 - 20090 Assago - MI
Tel.: +39 02 8914081 - Fax: +39 02 89140840
Email: This email address is being protected from spambots. You need JavaScript enabled to view it. -

The accuracy of control of the installed radar sensor VEGAPULS 64 is very consistent and also ‘to the mm’ without any effect from dielectric changes.

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