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Italiane Spa Sped Editore: Edizioni Turbo Srl - Corso della Resistenza, 23 - 20821 Meda (MB) - Tel. +39 0362 600463/4 Fax. +39.0362.600616 - Stampa: Ingraph - Seregno (MB) - Poste Italiane Spa Sped. in Abbonamento Postale DL 353/2003 (conv. in L. 27.02.2004, n.46) art. 1, comma 1, LO/MI - In caso di mancato recapito inviare al CMP di Milano Roserio per la restituzione al mittente previo pagamento resi. edizioni In partnership with italianthe foodmagazine buyer’s • guide YEAR 8 - N° 3 • FEBRUARY 2020 MANAGING DIRECTOR: ANGELO FRIGERIO edizioni In partnership with YEAR 8 - N° 3 • FEBRUARY 2020 • MANAGING DIRECTOR: ANGELO FRIGERIO italianthe foodmagazine buyer’s • guide Editore: Edizioni Turbo Srl - Corso della Resistenza, 23 - 20821 Meda (MB) - Tel. +39 0362 600463/4 Fax. +39.0362.600616 - Stampa: Ingraph - Seregno (MB) - Poste Italiane Spa Sped. in Abbonamento Postale DL 353/2003 (conv. in L. 27.02.2004, n.46) art. 1, comma 1, LO/MI - In caso di mancato recapito inviare al CMP di Milano Roserio per la restituzione al mittente previo pagamento resi. GULFOOD 2020 from page 10 to page 19 The Italian taste lands in Dubai A preview of the product innovations that will be showcased by our exhibitors during the 25th edition of the event, from 16 to 20 February 2020 in the United Arab Emirates. MARKETS & DATA ZOOM Good Morning The Mediterranean diet is the number one Vietnam in the world The country’s food processing industry is striving Compared to other 35 eating patterns, it is the most to attract foreign investment. Because despite complete and balanced, as well as the easiest to follow. excellent growth perspectives, food safety and the The results of an American study. creation of high-added value products remain key issues. on page 24 FOCUS ON PDOs and PGIs: a 14-billion-euro business According to the Qualivita Atlas of protected foods, 822 products out of 299 are Italian. A highly performing, yet a little ‘selective’ business: 88% of turnover is generated by 15 brands. from page 20 to page 22 on page 26 and 27 www.tespi.net The Italian Food Magazine - Buyer's Guide EDITORIAL by Angelo Frigerio, managing director A matter of label Nutriscore? No, thanks. The traffic light label- diet; systems of cognitive cooking for the creation ling systems adopted by the United Kingdom and of unique dishes thanks to the synergy between France are not widely appreciated. Especially by data and smart kitchens. Italian food companies, since this model penalizes The implementation of innovative technologies many staples in their culinary tradition. and AI, using algorithms and information on con- The issue is becoming increasingly important sumers, allows to monitor consumption behaviors also for technology producers, that are focusing and consumers’ lifestyle. This allows to develop more and more on innovation to enhance the detailed consumer profiles, updated in real time world’s largest business: food. Food technologies and true to life. This could help both nutritionists are creating new tools for the processing, preser- and food companies to better understand the new vation, packaging, distribution and, last but not needs and desires of consumers, for the manufac- least, communication in the food sector also for turing of truly tailor-made-products. what concerns nutrition. Among the most wide- Customization, indeed, but also access to infor- spread application of this technological revolution mation. We life in the Information Age but consu- it is worth mentioning smart labels, that provide mers are often confuse by misleading labels or consumers with free access to a lot of informa- packaging. A lot of – not to say most of – consu- tion on products, as well as the possibility to trace mers don’t have enough food and nutrition culture their origin and make their shopping with a grea- to fully understand the benefits or side effects of ter degree of awareness. a particular food: 67% is unable to choose foods Another advantage is represented by interactive with full awareness; and 66% believe in fake news multimedia experiences, that belong to the world on food. At the same time, consumers’ desire to of phygital marketing and enhance the shopping receive information on the food they buy and eat experience: one example out of many are the vir- is growing fast: 72% claim that they want to know tual reality customer tours in the supply chain. everything that is contained in their food. And this Possibilities are limitless, also for what concerns is where technology can support consumers and nutrition and sustainability: 3D printers for the cre- represent a strategic tool for food companies and ation of ‘ideal’ food items starting from a pattern startups: smartphones applications, smart food, of data and information about consumers; educa- smart labels are just some of the best solutions tional eating experiences that promote a healthy to stand out. Questione di etichetta Nutriscore? No grazie. L’e- te le etichette intelligenti per so di tecnologie innovative, ‘ingannevoli’. Sono ancora tichetta a semaforo proposta accedere a informazioni ap- come l’intelligenza artificia- molti, la maggioranza, i con- in Gran Bretagna e Francia profondite sui prodotti, trac- le, attingendo ad algoritmi sumatori che non hanno una non piace a molti. A comin- ciarne l’origine e acquistare e dati sui consumatori per- cultura alimentare e nutrizio- ciare dalle aziende italiane, con più consapevolezza. mette di mappare e traccia- nale tale da comprendere a che si sono dichiarate netta- O ancora le esperienze re i consumi alimentari e lo fondo i benefici o le controin- mente contrarie a un modello multimediali interattive, che stile di vita dei consumatori. dicazioni di un determinato che penalizza molti alimenti appartengono al campo del Si arriva così a delineare veri alimento: il 67% non sa sce- della loro tradizione agro- phygital marketing e amplia- e propri profili nutrizionali, gliere i cibi con piena consa- alimentare. no l’esperienza d’acquisto: aggiornati in tempo reale e pevolezza e il 66% crede alle La questione s’inserisce un esempio, i tour virtuali perfettamente aderenti alla fake news in materia di ali- all’interno della ‘Food Tech’, lungo la filiera produttiva. realtà. Questo può aiutare mentazione. Al tempo stesso un settore che fa leva sull’in- Ma le possibilità sono innu- i nutrizionisti e le aziende cresce il desiderio di ricevere novazione per trasformare merevoli, anche in materia alimentari a comprendere al informazioni sul cibo che si la più grande attività eco- di nutrizione e sostenibilità: meglio le caratteristiche e le compra e si mangia: il 72% nomica mondiale: il cibo. La stampanti 3D che ricreano esigenze nutrizionali di ogni dichiara di voler sapere tut- Food Tech introduce nuovi l’alimento ‘ideale’ a partire consumatore, realizzando to ciò che è contenuto nel paradigmi per la produzione, da un pattern di dati e in- così prodotti più che mai per- proprio cibo. Ed è qui che la conservazione, lavorazione, formazioni sui consumatori, sonalizzati e su misura. tecnologia può essere d’aiu- confezionamento, controllo, eating experience educative Personalizzazione quindi, to ai consumatori e una leva distribuzione e, non ultima, che incoraggiano e agevo- ma anche accesso alle in- differenziante per le aziende la comunicazione nel setto- lano l’adozione di una dieta formazioni. Siamo nell’era e le startup del food: applica- re alimentare e in materia di sana, sistemi di cognitive dell’informazione e spesso zioni per smartphone, smart nutrizione. Tra le applicazioni cooking per realizzare piatti i consumatori sono ancora food, etichette intelligenti più concrete di questa rivolu- mai visti, grazie alla sinergia confusi da etichette poco sono solo alcune soluzioni zione tecnologica vanno cita- tra dati e smart kitchen. L’u- informative e packaging per distinguersi. 6 The Italian Food Magazine - Buyer's Guide N. 3 - February 2020 NEWS SALATI PREZIOSI LAUNCHES THE FIRST 100% Salati Preziosi presenta il nuovo sacchetto LAGO PRESENTS THE MINI ROLL ALL CHOCOLATE CHEESECAKE, THE INNOVATION COMPOSTABLE PACK FOR ITS POTATO CHIPS di patatine 100% compostabile WAFERS RANGE PRESENTED BY PASTICCERIA QUADRIFOGLIO Per il 2020 Salati preziosi ha assunto un impegno impor- For 2020, Salati Preziosi has undertaken an important commitment to environmental sustai- tante, quello della sostenibilità ambientale: ‘Casereccia’ è Specialized in the production of ready-to-drink sorbets and cu- nability with the launch of ‘Casereccia’, the first 100% compostable potato pack. Once the chips infatti la prima busta di patatine 100% compostabile. Ter- stards, as well as chilled and frozen pastry and ice creams, the Emilia are finished, the bag is thrown into the wet, together with food waste, and after a maximum minate le patatine, la busta viene gettata nell’umido, insie- Romagna-based Pasticceria Quadrifoglio presents the new Chocolate of three months (TUV Austria certificate) in a compost facility it becomes fertilizer for plants. me agli scarti alimentari, e dopo massimo tre mesi (certifi- cheesecake, “the perfect mini cake for Choco-lovers”, said the com- “Two main events led to this change, besides the global plastics problem cato TUV Austria) in una centrale di compostaggio, diventa pany. Hence, the product weights just 350 grams, and is made of a highlighted in 2019”, said the company. “The finding of a potato concime per le piante creando così nuova vita. “Sono due chocolate mousse on a base of cocoa biscuits and decorated with chips pack in the Elba island (Tuscany) that has gli eventi che ci hanno spinto a un cambiamento, oltre al chocolate curls. remained 30 years in the environment; and an problema della plastica mondiale evidenziato nel 2019”, fa analysis carried out by Legambiente and La sapere l’azienda. “Il ritrovamento di una busta all’isola d’El- Cheesecake al cioccolato: la novità Repubblica, saying that the chips bags are the ba con scadenza 1990 (30 anni nell’ambiente) e un analisi di Pasticceria Quadrifoglio most abandoned item in the environment”.
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