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Who reads Gastromedia?

GASTROMEDIA magazine and newsletter generally goes to people from the top- and middle-management of restaurants, canteens, distribution companies, hotels, motels, Coffee-shops, Confectioneries, Bars, Clubs, Pubs, Terraces , Food distribution, Cash&carry chain, Shopping centers, Hypermarket and Supermarket kindergartens, schools, canteens, boarding schools, hospices, hospitals and other institutions.

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The Gastromedia is the only food service industry magazine in Romania, distributed in 13 500 issues every two month and it is send freely by post to professionals.

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VeronaFiere and Fippa together once again for the tenth bread, pastry, pizza and pasta exhibition

SIAB AT WORK TO ENSURE THE UNITY OF BAKERY, PASTRY, CONFECTIONERY, PASTA AND PIZZA

PREVIEW INTERNATIONAL TOUR FOR 2013 EDITION  

The Italian Federation of bakers, confectioners and related trades – on the strength of 26 thousand members and allied business involving more than 400 thousand employees - has reconfirmed its partnership with the International Bakery, Pastry, Confectionery, Pasta and Pizza Exhibition. International missions prior to the event in Verona in May 2013.

Verona, 21 June 2011.  Travelling events dedicated to bakery, pastry, confectionery, pasta and pizza abroad and even in the most important centres in Italy. Siab, the International Exhibition dedicated to bread, pastry, pizza and pasta, ingredients and related technologies, is already at work for the tenth edition scheduled at VeronaFiere in May 2013.

"The event dedicated to bakery, pastry, confectionery, pasta and pizza has an especially strong focus on internationalisation," said Giovanni Mantovani, CEO & Director General of VeronaFiere, "based on VeronaFiere's leadership in the agro-foods field (with Fieragricola, Enolitech, Sol, Eurocarne, Vinitaly, Agrifood and Siab itself) as well as simultaneous expansion outside Italy, which the last edition of Siab also helped re-launch through specific meetings with operators in Europe and the Mediterranean area, in turn backed up by Siab's attendance at the most important show events world-wide." The next few months, in particular, will see the definition of new stop-offs for "Siab on Tour".

VeronaFiere's objectives equally include the "re-unification" of the bakery, pastry, confectionery, pasta and pizza field - still a very fragmented sector. Siab will seek to be a preferential lever in terms of dialogue and representation, on the strength of a tradition whereby the Verona event has been in the limelight for more than 30 years. And the first to welcome resumed dialogue in the bakery world are the members of Fippa, the Italian Federation of bakers, confectioners and related trades: a reality boasting more than 26 thousand member companies and employment in allied trades in excess of 400 thousand people.

VeronaFiere recetly hosted more than 120 Fippa delegates at a meeting intended to respond to questions such as current changes in the market (new lifestyles, need for professional updates, generational turnover and opening towards new non-EU expertise, opportunities offered by new forms of communication), without overlooking increasingly evident tensions in terms raw material prices.

Top management at Fippa, which acknowledges VeronaFiere's important support in terms of organisation, communication and exhibition profile, are convinced that a landmark requirement today more than ever before is international comparison. The internationalisation factor, in short, was highlighted with specific reference to the approach taken by Siab, an event that envisages major synergy with the Italian Federation of bakers, confectioners and related trades.

After its repositioning on the media market to the food industry, GASTROMEDIA magazine focuses on topics of interest in the catering industry. The publication serves an activity that is found everywhere in today’s society, both in restaurants and in professional kitchens in kindergartens, schools, canteens, boarding schools, hospices, hospitals and other institutions.

Out-of-home meals have become an important trend in the modern society, which is reflected in the lifestyles of millions of consumers, regardless of their social status. Since catering is a potential niche in the food industry, GASTROMEDIA magazine is now targeting new categories of readers in a new style, with interesting articles and topics in an innovative and attractive graphics design.

Professional journalists, nutritionists and experienced food specialists contribute from now on to the development of the most interesting and useful articles in this field. GASTROMEDIA readers will have access to information on how to create a menu in a restaurant or a cafeteria, on current trends in nutrition and healthy ingredients, as well as raw and auxiliary materials. They will also find information on the equipment, tools and accessories used in the preparation, serving and consumption of food.

Through its editorial policy, GASTROMEDIA supports and promotes the values of food, culinary trends and gastronomic traditions, ways of preparing good meals in terms of food safety and consumer habits that support a healthy way of life.

GASTROMEDIA magazine appeared in 2004 in order to ensure a media connection between suppliers and operators in the catering and hospitality industry, and also between producers and distributors of food products.

GASTROMEDIA

The trend toward non-alcoholic beverages is continuing. This is especially clear to German breweries, which for years have been adapting to a decline of one to two per cent in the per capita consumption of beer by selling more non-alcoholic beverages. The Krombacher private brewery, for example, now generates about one fifth of its turnover with soft drinks and beers that contain no alcohol in response to the trend towards non-alcoholic beverages. This beverage group includes (carbonated) soft drinks, water and fruit juices as well as trendy drinks such as iced tea, coffee-based and iso drinks, smoothies and milk-based products that contain fruit. Innovative products and the new flavour alternatives that are continually being introduced are the reasons for the high annual per capita consumption of about 300 litres of these drink products. Closely linked to the success of non-alcoholic beverages in terms of processing and packaging is the trend toward the aseptic cold filling of drinks, which preserves the products’ properties. Among drinks and food products that are liquid or have a paste-like consistency, the market share of products that are aseptically filled or come in cartons, pouch packages or plastic bottles has been increasing by five to six per cent a year. Aseptic filling differs from conventional hot filling in many ways. The product and the package are sterilised separately; this considerably reduces the thermal treatment time for products.

Drink cartons – predecessors of aseptic packaging
The benefits provided by aseptic filling have been proven above all in the noncarbonated beverage segment. Cold asepsis originated in the milk industry, which began early on to strive for longer storage times for its sensitive, fresh products. The pioneering aseptic packages were drink cartons. A key role in their success story was played by Ruben Rausing, the founder of Tetra Pak. In the 1950s, Rausing had the idea of filling milk not into glass bottles, which was the standard practice in those days, but rather into carton packages. Today approximately 200,000 metric tons of drink cartons are produced by Tetra Pak, SIG Combibloc and Elopak for the German market. That corresponds to about nine billion package units. More and more drink cartons on the German market display the internationally recognized logo of the Forest Stewardship Council (FSC), which indicates that the wood fibres for the package come from sustainably managed forests. Currently 40 per cent of the cartons are FSC-approved, and by 2015 that figure is expected to rise to 85 percent. Modern aseptic carton packaging obviously does not consist only of cardboard material, which is the main ingredient (up to 75%) in the mix of materials used and the primary factor that ensures the strength of the packaging. Also used are polyethylene layers, which form barriers to liquid, and a paper-thin layer of aluminium which is nearly impermeable to oxygen and light.

The filling lines and automation concepts used are configured in line with the different types of drink cartons and beverages. The speed, production output and efficiency of a filling line are the criteria to which food companies are increasingly directing their attention. Modern filling machines can be adapted with a few simple steps and adjusted using a touchscreen monitor. Machines that can produce volumes of between 12,000 and 24,000 cartons per hour are not unusual today. The performance of these high-speed filling machines is possible thanks to servo motors and the use of up to six lanes.

Optimal pouring for greater convenience
Consumers like packages that are easy to open and re-close. For a long time, drink carton manufacturers focused mainly on the development and optimisation of features for easy opening and pouring. Back in 1993, SIG Combibloc launched “combiTop” on the market — a feature it called the world’s first cap closure for aseptic drink cartons. Today there is hardly any drink packaging on retailers’ shelves that can only be opened with aids like a knife or a pair of scissors. Tetra Pak alone has about a dozen re-closable closure solutions in its product line-up. This development process culminated in solutions such as the “combiTwist” and the “StreamCap”, to name just two examples. These are screw-caps of the kind that consumers know from bottles, which can be opened with one twist of the wrist. In contrast to the cap closure, these new developments not only offer ease of handling but can also be securely re-closed and re-sealed. This added convenience allows consumers to enjoy their drinks right from the package, so they are ideal for drinking on the go.

Back to the roots – a return to bottles
Since the introduction of drink cartons more than 60 years ago, their designs in terms of shapes and sizes have been continually changing. But one thing hasn’t changed here: the basic rectangular shape of the container. Developments that have emerged in the past few years aim to free the drink carton from its rigid geometry. This movement began with SIG Combibloc’s “combishape”, which was introduced at Anuga FoodTec 2003. Round, oval, crescent-shaped, octagonal — the new package type made possible a previously unattainable variety of shapes. Moving even more clearly now in the direction of the bottle is Tetra Pak, which in May 2011 introduced the “Tetra Evero Aseptic” carton bottle in cooperation with the Weihenstephan dairy company. This package is designed to combine the advantages of the drink carton with all the convenience features of bottles. The aseptic, one-litre carton bottle consists of a cylindrical carton body and a bottleneck made of high-density lightabsorbing polyethylene with a large closure. In cooperation with Weihenstephan, testing is currently under way in Freising, Germany, to determine how consumers will respond to the carton bottle. The consistent improvement of carton packaging is a key reason why the volume of drinks offered in cartons is expected to increase by four per cent annually by 2013. Carton packaging will benefit above all from the growing demand for milk and milkshake mixes.

Further information on Anuga FoodTec is available online at

www.anugafoodtec.com