Food Executive

Powders dissolution is a process that requires depth knowledge and specific process technologies. Fristam has developed several mixing systems, applicable to all productions, from a few kg up to 10.000 kg/hour.

- Fristam Powder Mixer. Used to mix high quantities of xanthan gum, guar, pectin, CMC, carob seed flour, etc. in a very short time up to very high concentrations and viscosity > 100.000 cP.

- Fristam Powder Dissolver. Ideal and economical solution to dissolve powders that require high "shear rates", or to emulsify liquids, creating particles <2 µm. Used in the mixing of hydrocolloids, stabilizers, proteins, starches, etc. in the production of flavored juices and drinks.

- Fristam Powder Incorporator. Ideal and economical solution to dissolve and hydrate easily soluble powders, like: sugar, fructose, citric acid, etc.

Fristam Powder Mixing Systems guarantee fast and efficient dissolution, perfect production batches repeatability and avoid the formation of gelled powdered lumps.

Quality, Flexibility and Innovation are the basis of the success of Fristam Pumpen KG products for over 100 years, a world leader in the production of sanitary pumps and mixing systems completely in stainless steel.

Fristam Pumpen KG  GmbH
Kurt-A-Korber-Chausse, 55
D-21033 Hamburg - Germania

Contatti in italia
Sig. Paolo Micheletta
email: This email address is being protected from spambots. You need JavaScript enabled to view it.
Tel.  +39  011 4500087
Mob. +39 3385270866

Wednesday, 16 October 2019 06:40

The role of PET bottles in the circular economy


Packaging sustainability is a key issue, in particular for the beverage industry, in which more and more questions have been raised about the material to be used for packing safely and with limited impact on the environment. At K 2019 trade fair in Düsseldorf, which will be held from October, 16-23, SMI will showcase an EBS 4 K ERGON stretch-blow moulder, a compact, efficient and eco-friendly plant for manufacturing PETand r-PET containers.

Recent studies have shown the benefits arising from the use of plastic bottles, since this solution is unbreakable, safe, with great barrier properties, lightweight and above all recyclable! In comparison with other packaging materials, such as glass or aluminium, PET has a good environmental profile, mainly thanks to its lightness that translates into less material to produce,less material to dispose ofless energy used to manufacture it and less fuel used for transporting packed products. Thanks to its recyclability and its great weight-capacity ratio, many producers of mineral waters and soft drinks promote and re-evaluate PET and r-PET as convenient and win-win solutions from the environmental sustainability point of view.

Ideal system for producing PET and r-PET bottles
The use of r-PET (recycled PET) for manufacturing new bottles is the core of the concept of circular economy, that consists of collecting materials after they have been used and processing them, so that they can be reused or recycled. Every time a PET container is recycled, its oil reserve is recovered and reused, eliminating the waste and reducing the packaging environmental impact, provided that efficient systems for managing waste and recycling exist.

Producing even lighter bottles
Another strategy that contributes to the environmental protection is based on the study of even lighter PET containers, that allow to save on plastics and that, indeed, fully comply with the environmental policy of most of the manufacturers of beverages.

SMI solution for the “green factory”
Available with 2, 3 or 4 cavities, the rotary, compact, efficient and ergonomic stretch-blow moulders from the EBS K ERGON range are perfectly suited to these eco-friendly strategies and to the new manufacturing paradigms of “smart & green factory”.
The EBS K ERGON range is the best solution to produce PET and r-PET containers up to 9,200 bottles/hour.
Thanks to its compact and ergonomic design, it can be installed even on bottling plants with reduced size and it ensures advantages in terms of ease of use and control by the line operator.

If you want to find out further advantages of the EBS ERGON stretch-blow moulders or ECOBLOC® ERGON blowing, filling and capping integrated systems, we will be waiting for you at K exhibition in Düsseldorf, at our booth B69, hall 14, or we invite you to contact our sales department.

SMI S.p.A.
E-mail: This email address is being protected from spambots. You need JavaScript enabled to view it. -

In this issue you will learn about the effects of microwawe treatment of durum wheat kernels on wheat flour and pasta.

The Victam International 2019 report is back with the second and last part and, as always, the summaries of international research on pasta, bread and grinding cannot be missed, accompanied by the results of the Italian and European feed sector. 

Following machines, legislative update, news and upcoming events.

Tuesday, 15 October 2019 06:54

Why brown fat is good for people's health

Researchers have discovered how brown fat, also known as brown adipose tissue, may help protect against obesity and diabetes. Their study in the journal Nature adds to our knowledge about the role of brown fat in human health and could lead to new medications for treating obesity and type 2 diabetes.

Brown fat is considered a heat organ. People have a few grams of it in areas including the neck, collarbone, kidneys and spinal cord. When activated by cool temperatures, brown fat uses sugar and fat from the blood to generate heat in the body.

The study found that brown fat could also help the body filter and remove branched-chain amino acids (BCAAs) from the blood. BCAAs (leucine, isoleucine and valine) are found in foods like eggs, meat, fish, chicken and milk, but also in supplements used by some athletes and people who want to build muscle mass.

In normal concentrations in the blood, these amino acids are essential for good health. In excessive amounts, they're linked to diabetes and obesity. The researchers found that people with little or no brown fat have reduced ability to clear BCAAs from their blood, and that may lead to the development of obesity and diabetes.

The study also solved a 20-plus year mystery about brown fat: how BCAAs enter the mitochondria that generate energy and heat in cells. The scientists discovered that a novel protein (called SLC25A44) controls the rate at which brown fat clears the amino acids from the blood and uses them to produce energy and heat.

"Our study explains the paradox that BCAA supplements can potentially benefit those with active brown fat, such as healthy people, but can be detrimental to others, including the elderly, obese and people with diabetes," said co-author Labros S. Sidossis, a Distinguished Professor who chairs the Department of Kinesiology and Health in the School of Arts and Sciences at Rutgers University-New Brunswick (Usa).

Researchers next need to determine whether uptake of BCAAs by brown fat can be controlled by environmental factors – such as exposure to mildly cold temperatures (65 degrees Fahrenheit) or consumption of spicy foods – or by drugs. This could improve blood sugar levels that are linked to diabetes and obesity, Sidossis said.

Friday, 11 October 2019 06:30

In-Vitality is the event not to be missed!

In-Vitality is the only event in Italy dedicated to ingredients and raw materials catered towards the functional food market, supplements as well the nutritional sector.

Aiming to enhance the Italian market as well as providing networking opportunities for professionals alike, its rich scientific content and format are aimed at food scientists, food development technologists and all other professionals directly involved in nutritional field, supplements and nutraceuticals, many of which they do not have the possibility to attend events outside of Italy.

In-Vitality is co-located with Making Cosmetics (, a consolidated event with over 3,000 square meters of exhibition space and over 200 companies participating in the 7th edition of the event.

In-Vitality together with Making Cosmetics represents our current trends: a synergy between looking good and feeling good!

Over 400 industry experts are waiting for you in Milan from 20th to the 21th of November.


The September issue of Alimenti Funzionali features the innovations from the functional sector. We review new products from the world and market trends and development. Such as sugar-free fruit and vegetable beverages with folic acid, plant formulations with anti-inflammatory action, proteic cocoa cream and pasta, lactation-enhancing biscuits, prebiotics, probiotics and fiber… And the latest curiosities seen at Seeds & Chip Global Food Innovation in Milan: vegetable proteins, clean label energy bars, breakfast cereals with green banana flour, healthy snacks and hypoglycemic plant extracts.

We were among the 24,211 visitors at the last edition of VitaFoods Europe in Geneva and we present the news we found at the fair, including dietary supplements, substitute meals for weight management, new collagen components, seed extracts, and synthesized plant.

Our experts update you on the novel food and consultation, they explain what about nutrition and cholesterol, and myths and reality between wellness and weight loss in the gluten-free diet. Our editorial staff present the latest applied research on natural and functional foods.


The highlights

The recipe: Coconut milk pudding with small dark truffle by chef Simone Salvini.

DIY hydro-saline drink: great, as long as you follow a few simple rules.

Lose weight by sleeping.

The celiac's snack, a functional break?

P&T Consulting, a consolidated experience in the free from market.

Kerry Taste & Nutrition has launched Radicle™ by Kerry, the broadest portfolio of plant-based food solutions in the market. Radicle™ by Kerry offers customers an integrated solution to create nutritionally better plant-based foods with authentic tastes and cleaner labels. It includes a range of taste, nutrition and functional solutions which can be paired with plant-based proteins and dairy alternatives.

The global plant-based food market value is estimated to reach approximately USD 24.3 billion by 2026 and will grow at CAGR above 9.1%* over the forecast time frame, a growth associated with the growing flexitarian consumer group. While this represents an exciting opportunity for the food industry, many operators and manufacturers are unsure how to get ahead, or indeed get started, in delivering the plant-based foods consumers want.

Malcolm Sheil, President and CEO, Kerry Europe & Russia comments, “There is no doubt that there continues to be a mainstream consumer shift towards a flexitarian diet. Consumer preferences, from restaurants to retail, have never seen such dynamic change, but for the food industry these developments are as challenging as they are exciting. Radicle™ by Kerry brings together our dairy and meat heritage and our technology, processing and applications expertise, with over 20 years of experience in the plant-based food space. It asserts Kerry’s position as a trusted partner by offering the industry’s broadest portfolio of taste, nutrition and functional solutions.”

Darren O’Sullivan, Plant-Based Food Director, Kerry Europe adds, “Radicle™ by Kerry represents a significant launch for our business. The depth of what we can offer customers is unique in the marketplace. We look forward to innovating with customers right across the foodservice and retail channels to create new and exciting dishes for the growing flexitarian consumer group.”

For further information visit: Radicle™ by Kerry (


*Source: Acumen Research & Consulting 2019

In this issue you can find a study on the analytical techniques’ combination to analyze white wines stability and reportages of Vinitaly and Enolitech shows in Verona.

Concerning energy and sustainability, we update about the biological treatment of wastewater in winemaking and we talk about the future of metal packaging. We also present the Ferrarelle case (the company removed almost 4,500 tons of plastic from the environment) and new solutions to invest in energy efficiency.

We publish the latest data of the digital evolution of the sector: communication on fewer social channels but more quality on those chosen, growing proprietary e-commerce, autochthonous vines in the content strategy, opportunities still to be taken on the web user experience, customer support via chat and use Podcast formats to tell about wine and territory.

As usual, we review machines and equipment, containers, products, new laws, marketing surveys, news from the world and the upcoming events in the agenda.

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