CFt iS SoCiAl

Summary
From good to best........................................................................ Page 3
Welcome in Parma!........................................................................ Page 5
Tag: Parma, Italy
A full change................................................................................. Page 9
Tags: Change, Oragnization, Product, Human Resources
Sustainability in plants for the process of Tomato......... Page 12
Tag: Sustainability, tomato, factory, WPTC
INTERPACK 2014............................................................................... Page 18
Tag: Fair, Germany, Interpack
Advanced Vacuum Seemer........................................................... Page 21
Tag: food, seemer, vacuum, colour
Piacenza and beer......................................................................... Page 25
Tag: CraftBeer, beer, fair,
MADRE BIRRA.................................................................................... Page 28
Tag: Slow Food, Craft beer, Birra lab, Italy
REVOLUTION AT CIBUS..................................................................... Page 30
Tag: Cibus, food, parma, fair, Expo
Only for babies.............................................................................. Page 33
Tag: Baby Food, Vulcano, Italy
OLITALIA : OIL SPECIALISTS............................................................. Page 36
Tag: Edible oil, filling monoblock,
Giubileo........................................................................................... Page 39
Tag: Giubileo, Refiner, tomato, fruit
CFT is Social................................................................................... Page 44
Tag: Social Network
On next number will be talk about:........................................ Page 48
Credits
Articles:
Aimi Lisa, Alessandra Mora.
Photo
The photo appeared in the article “Welcome in Parma“ belong to Davide Morante (Instagram: @morantedavide)
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Editorial
From good to best
There are years, like this 2014, that start with a great success for food industries, both
Italian and foreign, beginning with fairs and expos around the globe such as Interpack
and Cibustec, for which we prepare to show all of our skills and innovative technologies
to whoever has excellence as everyday goal.
There is only one year left to Expo 2015 in Milan, and a year goes by pretty fast. CFT will
be there as well, because our presence is synonym with care towards a world, like ours,
in incessant evolution.
Even us, of the CFT magazine, have decided to change. We show ourselves to our customers with completely new design, new contents which help us to get closer to you,
offering you a new communication tool, more deepen and complete.
To begin with we changed the magazine design, hoping it will make it even easier to
read. We have decided to come out every three months to be focus on all topics we
have decided to talk about. And, besides the crisis, we have decided to invest, seizing
the opportunity to change that inevitably the crisis has brought.
Changes don’t only concern our magazine. For CFT this 2014 is the year where will
make their debut our complete lines for beer production and filling, which already have
excellent clients (such as Birrificio del Ducato that has chosen our lines to increase its
production capacities). But there is more.
Designed to achieve high performances the new AVS8 seamer will become the flagship
of all food seamers. Thought for all products in need of preserving their original color
and their nutritive values, the new AVS8 has been presented during Interpack 2014,
which had just finished in Düsseldorf and of which you can find in-depth article inside
this issue.
CFT is renewing under many aspects: we want it to become a modern company, able
to communicate with you in an efficient and productive way. For this reason, besides
the traditional channels, we have added our Facebook and Instagram pages. LinkedIn,
which we have been using for a while now, has renewed itself and
so did we, with new product customized pages which became
more social and where we are posting updated news.
Through all these changes we want to bring you the best communication and technology can offer to reach excellence together.
Have a good read.
Lisa
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A Day At CibusTec
Novità, novità novità.
Ecco le parole chiave per Cibustec2014 per CFT.
Novità su quello che potrete vedere e toccare. Impianti
e linee nuove che vi lasceranno a bocca aperta e che
faranno nascere in voi nuovi stimoli per il Vostro settore di produzione.
Novità per quanto riguarda la comunicazione di CFT.
Nuovi canali con cui potete comunicare con noi più
diretti e più veloci.
Novità di contenuti del nuovo magazine. Nuovo Magazine, nuove storie e la possibilità di essere voi i protagonisti per i prossimi numeri.
La nuova CFT è arrivata. Siete pronti a conoscerla?
News, news news.
Here are the keywords for Cibustec2014 for CFT.
News on what you can see and touch. New equipment
and lines that will leave you speechless and that will
be born in you new ideas for your production sector.
News regarding the communication of CFT. New
channels through which you can communicate with
us more direct and faster.
What’s new in the new magazine content. New magazine, new stories and the chance to be the protagonists of you for future issues.
The new CFT has arrived. Are you ready to meet it?
Action: can I
Percentage of success on CFT Booth
Percentage of success
on Other booth
Eating very good italian food?
100%
30%
Spend good time with kind people?
100%
20%
Reading good stories of success?
100%
10%
Meeting very good looking girl?
100%
10%
Talking my native language?
100%
20%
See moving plant?
100%
20&
Taking crazy pictures?
100%
20%
Discovering your new Social Channel?
100%
10%
Seeing how it works a plant directly in CFT?
100%
10%
Discovering new ways to process food?
100%
10%
Meet all people who draw, made our plants?
100%
10%
Meeting funny people (it’s a mother-in-law free zone)?
100%
20%
20
40
60
80
100
100
80
60
40
20
Visit us at CibusTec from 28th to 31th
October to discover the new CFT
Destination
Welcome in Parma!
Tag: Parma, Italy
Who says Parma says food, good food.
Whoever lived or lives in Parma knows it,
whenever somebody asks “Where are you
from?” “Parma” “Ah, the ham, the Parmesan cheese!” Classic. Parma is synonymous with food but not only.
We “asked” Google to find us some information about our beautiful city and the results we found are related to three different topics: sports (Parma and its province
have a very high taux of non-conventional
The new railway station
sports: many are the baseball teams, as
well as rugby and softball who reaches
high positions in the league), music (with the worldwide known Giuseppe Verdi
and Arturo Toscanini) and certainly about the delights of our local gastronomy.
We definitely can say that Parma is linked to the pleasures of life: play, music
and good food; and around each one of these pleasures we were capable of
creating a market because we, Emilian citizens, are hard workers.
Food
On this base it is born the market of industrial tomato, when the need of filling
the wide fields around the city found its solution in this food, very adaptable to
our weather.
Thanks to climate its finds the suitable conditions the well-known Parma ham
which, taking advantage of the salty air arriving from the sea, it gains in that
special taste so famous around the world. This also happens for other specialties such as the Felino salame and the Culatello of Zibello.
We can’t not mention the Parmigiano-Reggiano cheese. So imitated, but unique
only here, in Parma.
We don’t have to be surprised then if, EFSA (European Food Safety Authority),
Cibus (the Italian Food Expo) and Cibustec (which will take place in October),
all chose Parma as their homebase.
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Destination
Parma and its province were capable of
creating a complete pole around food,
concerning its whole life: from the preparation of the raw materials until the finish product and its packaging. A working
province that allows to the local excellences (but not only) to emerge on the
market.
A little bit of history.
The presence of man in the area can be
traced back 200.000 years ago. The most
Parma’s Baptistery
significant preistorical traces give testimony of the Terramare culture (Bronze Age). The terramare were ancient
wooden villages, built on pile-dwellings next to rivers.
Over time, the terramare disappeared and it was traced that path than later on
would have become the famous Emilia road that crosses the city.
Parma was born as Roman colony in 183 b.C. and the traces of the Roman urbanization are still very visible. The Romanesque period gives Parma masterpieces such as the Cathedral, the Bishop Palace and the Baptistery, testimony
of the transition between Romanesque and Gothis and later on all the beautiful
castles we can find on the hills surrounding the city.
In 1512 Parma is conquered by the papal family of Farnese, who made Parma
into the capital of the Duchy until 1731. During these 200 years of kingdom,
Parma became the cradle for art and some of the most important painters
of the time (among which the Correggio and the Parmigianino) worked in the
city.
On the other side of the Parma river, the Dukes had their palace built within
the walls of the Parc, the Ducale, of which took the same name. They also had
the Pilotta built: an enormous building complex which became storehouse and
stable for the cavalry. Always thanks to the Farnese family it was born the Cittadella, today a public parc, in the past a fortification.
The Borbone family succeeded to the Farnese and they guided the Parma
Duchy until the coming of Napoleon.
In 1802 passed onto Napoleon, who gives the city to his bride, Maria Luigia. For
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Destination
her wish it was built the Regio Theater and the Conservatory, where artists of
the caliber of Toscanini (1867-1957) e Giuseppe Verdi (1813) grew.
When Maria Luigia passed away, the Duchy goes back to the Borbone family
until the Reign of Italy is established, and Parma becomes a free city.
Culinary culture
Culinary culture in the province of Parma is everywhere. Some of the most famous delights of the whole Italian gastronomy have their roots here. It’s not a
case if the most imitated cheese in the world is called Parmigiano-Reggiano, if
the most loved ham is the Parma ham and the most “cut” salami is the Felino
one. The love for these products has brought the province of Parma to design
and build Food Museum across the whole territory. So we have the Salame
Museum, the Ham, the Parmigiano… and last but not least the Tomato and the
Pasta Museums.
The tomato
When the tomato arrived in Europe nobody understood its potentiality. We
must wait until the 17th Century before people fully understood its value. And
we must wait a couple of Centuries more before the myth that tomato is poisonous to human, is erased. From 1860 the tomato industry became to arise
and since Parma is located in optimal position for its growth, the first industries were born right here.
Over time Parma has been able to offer to these industries an engineering aid.
Many engineering companies were established, capable of offering highly advanced machines and so to produce always bigger quantities.
That’s how Parma became capital of the tomato industry. Over time they have
been support by other services, such as the Experiment Station for the Food
Conserve, which aim is to promote the scientific progress among the conserve
industry.
For more info:
Food museums: http://www.museidelcibo.it/
Giuseppe Verdi: http://www.museogiuseppeverdi.it/
Verdi Museum (an original museum about Verdi): http://www.verdimuseum.
com/it/
Parma Future Taste: http://www.parmatasteoffuture.com/
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CFT People
A full change
Tags: Change, Oragnization, Product, Human Resources
Alessandro Merusi
Managing Director
The last two years have been marked by a
significant change, driven by the competitive environment become more and more
demanding, as well as by the global crisis
to be addressed more as a stable economic downturn than as a temporary period.
CFT is answering with a simple word: investments.
Investments in organization, in products
and technology, people and communication.
We believe that this is the only lever to rely
on, even and especially in crisis, to be able
to be in the position of winning the future
games.
Organization
Under the organizational standpoint we want a more flexible CFT, in order to
be stronger in satisfying market demands, more synergic through processing
and packaging, in order to consolidate its role of technological partner; all this
of course without losing the competencies acquired all over the years, which
are an invaluable heritage included in CFT group historical brands which have
really contributed in writing the history of their respective sectors. Just to give
up on this project in the coming months will be completed the transfer of the
Packaging Division from its present site in Montecchio Emilia to Parma with
the aim, in the next few years, to transform the renovated factory in an excellence center under the technical, technological and manufacturing point of
view for both processing and packaging.
Product
Under the product and technology standpoint, we are continuing investing in
processing, in order to consolidate our leadership in the tomato sector, with a
specific focus on issues of quality and energy savings; at the same time, we are
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CFT People
investing very significantly in filling
and seaming technologies (with application from food, to beverages as
well as to lubricating oil) in order to
complete and improve our current
product range. Moreover we are still
very interested in exploring new
markets to be addressed byapplying our technological know-how to
provide complete solutions for process and packaging. Beer market, is
an example, with the first installation that will take place this year at
one of the most award-winning craft
breweries.
People
We are also well aware that each company’s success relies on the people, for
this reason we believe that investing on young people is a critical success factor in the long-run; we have started an important recruitment plan, looking for
motivated students coming from university as well as from technical institutes,
designing training programs and professional paths in all business areas; we
are building the CFT of tomorrow, especially in the interest of our customers,
to turn the sale of a product in a real long-lasting timeless partnership that can
be achieved only developing now the professionals of tomorrow .
Communication
Last but not least, communication.
We believe important that you are aware of what we are doing, of our skills, of
our history ... if we will succeed, facts will tell more than lot of words.
The road is still long, many goals are still to be achieved, but a strong and very
determined team is working every day in order to meet the target of making
you proud of having CFT on your side in facing future challenges.
Alessandro Merusi - Managing Director
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Fair
Sustainability in plants for the
process of Tomato.
Tag: Sustainability, tomato, factory, WPTC
We often hear people talking about sustainability. Often, though, we don’t know
what this word means. We know it’s important, it’s cool to say it, it concerns
the future of our children. But this is only the surface of what “sustainability”
really means.
The definition of sustainability appears for the first time in 1987, in the Bruntland file, which says that sustainability is “the balance between the satisfaction
of needs without compromising the possibility of future generations to fulfill
theirs.” A concept linked to ecology that in time has changed and expanded.
If we want to talk about sustainability of an industry that works, then the aspects linked to sustainability increase. We don’t simply have anymore the concept of the earth sustainability, but also economic and social.
These three spheres of interest merge together to give birth to what you can
see in the graph below.
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Fair
A tomato industry can become sustainable?
This is question, the partecipants at the Seminar of the World Processing Tomato Congress, which will take place in Sirmione from this June 10th, will have
to answer. The event is sponsored by CFT S.p.A. and will take place on the
coast of the Garda lake from this June 8th to 11th. In these three days many
meetings will happen, on important topics exclusively related to the tomato.
What we care about the most is the round table on sustainability that can be
applied to any industry working with tomatoes.
Who will intervene?
The round table moderator will be Mr. Antonio Casana, Vice President of Amitom and President of AIIPA (Italian Association of Industries for Food Products) who will briefly show what sustainability related to a production site of
tomato process is. Will also intervene Mr. Mario Gozzi (Mechanical Engineer of
CFT S.p.A.), Can Aydemir of Agrovita S.A. (Turkey), Juan Manual Mira, CEO of
Sugal Cile, Manuel Vasquez, CEO of Conesa (Spain) and Mario Salvati (Sales
and Marketing Director of Mario Salvati S.p.A.) and Mr. Greg Estep, President
and Global Head of the Spices & Vegetable Ingredients in Olam (U.S.A.)
Antonio Casana
Born in Piacenza on 25/02/1966
Degree in Agricultural Science (Catholic University of
the Sacred Heart, Piacenza 1991), with a thesis on
the genetics of the tomato.
From 1993 to 1999, Quality Assurance Manager for a
company processing and canning vegetables.
From 1996 to 2004 adjunctive professor at the Catholic University of the Sacred Heart. Degree course in Food Science and Technology, Cremona branch:
Food Technology II Course
Since 1999, Administrator at a fruit processing company
Since 2003, General Manager of Solana S.p.A., an Italian leader in the tomato
processing industry.
Since 2013, CEO of Solana S.p.A.
As a member, he also holds the following positions:
• Chairman of the vegetable product sector at AIIPA (Italian Food Product
Industries Association)
• Vice-chairman of Amitom.
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Mario Gozzi
Mechanical Engineer.
In his technical sales managerial work at CFT S.p.A.,
Mario manages turnkey projects from the conceptual
design, execution of sound international contracts all
the way down to commissioning and acceptance test.
Strategic projects handled by the company while he
was doing sales engineering work
included preliminary development comprising mass and energy balances,
preliminary sizing of equipment, preliminary flow sheet and lay out, choice of
best technology, payback calculations, energy consumption calculations, and
cost budgeting. He has degree in Mechanical Engineering, and has spoken at
several juice and tomato processing international conferences.
Can Aydemir
Can Aydemir graduated from Lycée Saint-Joseph
followed by a B.A. degree from the Goizueta Business School of Emory University.
He worked for Yapi Kredi Bank and Pfizer in various
positions before leading the operations of a food
processing company.
With several years of international experience in packaging and food processing industries, he co-founded Agrovita A.S. –an agribusiness company
in Balikesir, operating as a processor of fruits and vegetables producing allnatural purees and concentrates – in 2011.
Mr. Aydemir acted as a pioneer in adapting the most advanced processing
technology and in building the most eco-friendly plant in Turkey.
At Agrovita, he plays a major role in integrating production and agriculture as
the VP of Operations. Mr. Aydemir is fluent in English and French.
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Juan Manuel Mira
Chilean, 44 years old. Business Administration degree. Since 1995 involved in the tomato Business Industry and aseptic fruit puree concentrate.
At the very beginning as Product Manager Iansafrut
(Chile) on charge of tomato business in South and
central American markets.
2000-2002: General manager in Icatom, tomato factory located in Peru,
owned by Iansa ( Chilean company).
At that time with tomato paste operations, Organic tomato paste production
and fresh tomatoes for local and export market.
2002-2010: Iansafrut -Commercial manager for tomato business.
Since 2004: Iansafrut was acquired by Aconcagua Foods.
2010-2012: General manager in Tresmontes Lucchetti Agroindustrial
2012- Today: CEO Sugal Chile. (Part of Sugalidal group.).
Manual Vasquez
A native of Badajoz, Spain, Manuel Vázquez obtained
his University Degree in Mechanical Engineer at Universidad Politécnica de Madrid in 1995. He followed
several Finance and MBA programs at ITAE Business
School, San Telmo Business School, EBS Business
School and Universidad de Barcelona.
His entire career has been developed in Conesa. Since 1988 was partially
working during crops in all production/quality/engineering steps.
In 1995 joined Conesa as a full time employee working in Production Department.
In 1997, he was relocated as Quality Manager, in 1999 took the responsibility
of Production Manager and in 2004 was appointed as CEO.
In that role, he had the opportunity to travel to all areas around the world were
tomato is processed and has dealt with the majors tomato users all around
the world.
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Antonio Salvati
Antonio Salvati is a graduate in Business Administration, he then earned an International Masters at
UNILEVER Bestfood Italy.
He is currently Director of Sales and Marketing, Head
of SGQA (Quality Management System and Environment, Safety and HACCP) at Mario Salvati & C. S.p.A.
Since 2006 he has been a member of the Board of
Directors of the company Salvati Mario & C. S.p.A.
Greg Estep
Greg Estep is President and Global Head of the Spices
& Vegetable Ingredients business unit. He is based in
Fresno, CA. the headquarters for the global SVI business.
Estep joined Olam in July of 2010 with the acquisition of Gilroy Foods. He previously worked 11 years
for ConAgra Foods in Omaha, NE where he most
recently was President & General Manager of Gilroy Foods & Flavors, a leading spice, vegetable, seasonings, and flavor company. Estep also held the
position of Chairman of the Board of AgroTech Foods Ltd, an Indian packaged foods company.
Prior to joining ConAgra Foods, Estep worked for 14 years with Continental
Grain Company having held various commodity trading and management
responsibilities in Hong Kong, Chicago, Portland Oregon, and Minneapolis.
Estep earned his Bachelors of Science in Agricultural Economics from Virginia Tech and a Masters of Business Administration from the Fuqua School
of Business, Duke University. Estep is on the Executive Committee for the
California League of Food Processors and a member of the Foundation Board
of Trustees for University of California Merced and the Business Advisory
Council for California State University Fresno.
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The complete program
The round table will finish with a Q&A session where everybody from the audience and also directly from the internet can ask questions to the speakers
using the #sustainablefactory hastag on CFT Facebook page (https://www.
facebook.com/pages/CFT-SpA/) or on CFT Twitter account (@CFT_spa). The
best question will be proposed to the panelists.
During the round table, the high spots will be shared live with the audience online, from the web, to give the possibility even to who couldn’t make it, to know
what happens during the round table.
oNE more tool.
For who is interested in the topic and wants to share his/her experience, ideas
concerning sustainability, we have created a group on Linkedin where all presentations will be displayed (https://www.linkedin.com/groups/SustainableTomato-Factory-8117797 or search “Sustainable Tomato Factory” on LinkedIn).
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Fair
INTERPACK 2014
Tag: Fair, Germany, Interpack
In the Chinese calendar 2014 is the year of the horse. In the CFT calendar we
could say, it’s the year of the “fair”. Our calendar was filled since the beginning
of the year with many and diversified expos we have participated in, as exhibitors and why not as mere visitors. We like to keep informed and inform at the
same time. This is the reason why fairs exists.
Parma fairs as well, started as an exhibition about the tomato industry which
then lead to the foundation of what is now an important harbor for many important expos.
In our sector every year there are new appointments: some of them will rise
to popularity and will bring many people, some of them they will remain local,
some of them are and will remain a must for whoever is in our business.
What we like in every of them is the professionality.
CFT commercial team
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Fair
INTERPACK
CFT machines during Interpack fair
Every three years, and this 2014 was it, it takes place in Dusseldorf (Germany)
one, if not the most important fair in the world about process and packaging:
CFT businesses contained in one, very big event. It took place from May 7th to
the 14th and was home of more than 2700 exhibitors coming from 60 different
countries with European and Foreign visitors, sharing ideas, innovations and
technologies.
We were ready for this great stage with a beautiful two stories stand, a real Italian catering and three innovative machines: the Electronic Piston Filler specifically designed for chunky products (fruit-based mixes, chunky, jams, diced
tomatoes, pet food and other chunky products).
Interpack was also a great stage to present our new vacuum seaming system
which allows the packaging of products without any preserving liquids, avoiding product oxidation and maintaining its organoleptic properties.
And this was concerning food but CFT had news also about beverage, introducing our new Mod. 3000/8 (8-head) seamer, fully oil-lubricated, designed
for the production of beverages. And our well-known Mastercan 24/4 equipped
with all options for beer filling, which enjoyed tremendous success.
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Fair
A WORD WITH TIZIANA ADRAVANTI – THE PERSON IN
CHARGE OF EVERY FAIR HAPPENING FOR CFT
Hi Tiziana, could you tell us how did this year Interpack go?
Interpack is thought as the global “stage” in the world of packaging, an event
that cannot be missed, where CFT participates with enthusiasm every year but
also with lots of expectations, and I have to say this year Interpack has fulfilled
them all. There were many foreign visitors, from Eastern Europe and Overseas,
who showed a deepen interest in the fair and particularly in our company and
machines.
A lot of curiosity was aroused by the new electronic Piston Filler that was also
studied carefully by our competitors.
And that didn’t bother you?
Absolutely not! We are proud that CFT can be a dreadful competitor, even more
after we went around Interpack in its whole width and we saw with our own
eyes the multiplicity of exhibiting companies: we talk about 2600 exhibitors in
the field! It is obvious then in a field like ours where competition is so tight, the
only way is to distinguish ourselves. We have tried to do so by showing new
technologies applied to our machines, to show our versatility and our capability of answering to the needs of the most diversified businesses.
Definitely the results won’t be late. We are very hopeful.
Next big fair for CFT will be in October at home, in Parma, with Cibustec. Could you tell us any exclusive news about this edition?
Yes, definitely CFT will participate as always at Cibustec. Although it is smaller than Interpack, it involves us actively because it takes place right here in
Parma. It is a little bit like if we were “playing at home”. And on this aspect we
have decided to invest: thanks to the proximity to the fair we will try to bring
the fair to us. During Cibustec we will have the chance to show to everybody, to
our agents, clients and even just visitors, the new CFT headquarters, which will
be finished by the end of the summer and the company will show itself under
a new guise.
I cannot tell you anything more or I will ruin the surprise for you all but I can
guarantee that we are working hard to organize this event at its best and with
some related events to take advantage of all the potentiality our city has to
off.
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Tecnology
Advanced Vacuum Seemer
Tag: food, seemer, vacuum, colour
The AVS system is specially designed for products that must be preserved
in a can with reduced oxygen levels, such as: corn, peas, meat , fish, beans,
cheese.
In a market that demands even higher quality standards, vacuum-sealing is
particularly recommended to preserve the nutritional value of the product.
CFT’s Advanced Vacuum Seamer system has been specially designed for
packing products without preserving liquids, thus respecting the natural flavour of the products.
The CFT vacuum technology will you allow to:
•
preserve the colour of the product over time.;
•
Maintain unchanged the organoleptic properties of canned products.
The vacuum pressure in the chamber is assured, thanks to a set of large capacity pumps which maintain a stable depression level of around 70cm/Hg .
AVS preserving colour and organoleptic properties
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Tecnology
A little speech with
Mr. Barbacini
Name: Andrea
Last name: Barbacini
Job: Sales area manager
Why did we ask you to talk about
the new CFT Vacuum Seamer?
I have followed the planning of this
seamer since its beginning. I believe
this machine is capable of satisfying many customer is the vegetable
industry. The machine works easily
Mr. Andrea Barbacini
but the technology applied is sophisticated: definitely a challenge for a sale like me.
What does vacuum mean?
Vacuum means in absence of oxygen. The new CFT Vacuum Seamer is certainly an innovative machine, this method of seaming drastically reduces the
level of oxygen inside the can avoiding the problem of oxidation but CFT research never stops although we reached a very good level of technology with
this seamer.
For what market was it thought?
This seamer has been thought mainly for the vegetable market and particularly for corn. When corn is kept in a can with the preserving liquid it normally
changes color and consumers tend not to consider healthy a dark corn. This
doesn’t happen with our seamer. For the corn industry we have sold one machine is Russia but during Interpack we have been able to close some deals for
Messico and Brasil.
Why vacuum seaming is better the common seaming?
For certain products, as we mentioned above, vacuum seaming avoids the use
of the preserving liquid and at the same time there is no air inside the can:
this allows to keep the natural color of the food and a better taste. Imagine
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Tecnology
you keep your food inside water and salt for months: although following the
best technologies your food will eventually get that taste and the color will be
darker. This doesn’t happen with the Vacuum Seamer. As easy as that.
The Vacuum seamer has been showed at Interpack 2014, can you tell
us what have been the feedbacks from visitors?
The major interest was received by many companies producing vegetable
products that by choosing the Vacuum seamer want to reach the market of
high quality products. Also if you look at the vacuum seamer you can see it
doesn’t look like a common machine, so many people came to the stand to ask
whether it was a submarine or else. This gave us the chance to show what we
do, the technologies we apply and we were very happy to do so.
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Tecnology
The new AVS8 during Interpack
AVS8 Info
TECHNICAL DATA
Max Capacity
Min – Max can diameter:
Min – Max can height:
Options – Max possible height of the can
Main drive unit:
Lid feeder motor:
Vacuum pump motor:
Water consumption (vacuum pump)
Max capacity (vacuum pump)
Compressed air feeding
Compressed air consumption
Required eletric power
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600 cpm
52-84 mm
40-88 mm
160 mm
11 kW
0.25 kW
44.75 kW
2600 L/h
720m3/h
72cm/Hg
6bar
0,5 m3/h
56 kW
Fair
Piacenza and beer
Tag: CraftBeer, beer, fair,
According to sales released by AssoBirra (http://www.assobirra.it/press/wpcontent/ar-assobirra-2012.pdf) and that we can easily find online, craft beers
are filling that hole consumers have been trying to fill for years. They don’t
simply want anymore common supermarket beers but they are looking for
something that pleases them, something more, a special taste. This flavor is
given by craft beers.
The birth
The birth of craft beer normally happens in uncommon places, from an idea,
a revelation that through these almost alike lab experiments, leads to the creation of the perfect beer. And the creator of this perfect beer is, often, satisfied
because with its creation can reach today a big share of world. We could say
that a brew master is today both a crazy scientist and an amazing chef.
Birra Expo
These introduction made to tell you what happened these days in Piacenza, a
town 60 km away from Parma. From Thursday 8th to Sunday 11th took place in
Piacenza the biggest exhibition all about beers from all over Italy and Europe.
An exhibition open to the public where anybody could have the chance to find
“their” beer among an enormous number of beers. If at Cibus the section dedicated to brewing was small (but of the highest quality) at Beer Expo the space
was coherent with the quality of
the products exposed.
And outside?
This expo is linked to afterExpo where some brew houses
among the ones exposing, have
put at service of the many people interested in beers, all their
knowledge, their know-how and
if possible their brew houses directly.
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Fair
If we talk about beer, we must talk about food as well: always linked to the after-Expo, others brew houses have presented some menus created especially
for this occasion all having a main ingredient: local craft beer.
Microbrewery
When we talk about brew houses, we mean all places born thanks to the passion and knowledge of people that are interested at first and later they deepen
their knowledge creating, through the intuition we mentioned before, simply
amazing beers. To
produce these beers,
excellent raw materials and good technologies are a must
in order to help these
young people create
their dreams.
The craft beer market
is only increasing and
giving a new birth to
agriculture as it’s always looking for good quality malt, barley and hop. Piacenza Coldiretti (Italian
Confederation of Direct Growers) has organized, during Beer Expo, a series of
conferences linked to beers : from “Centimer Zero Beer”, to the teasting of the
most important craft beers, happy hours and beer production chain.
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Fair
For what concerns technology, craft breweries are the ideal clients for companies like CFT that have been capable of listening the requests from the market
and add tempting suggestions for what concerns both the preparation and the
bottling.
CFT offer
CFT is the only company that can offer a complete beer line (modular) from its
preparation to its bottling or canning. An unique supplier is synonym of simplification for what concerns assembling and after sale service.
The beer production line offered by CFT is modular, which means: starting from
a microbrewery, with later addition, we can reach a semi-industrial plant. The
plant is created following the real needs of the client and many parts can be
customized.
The food sector, generally, cares a lot about hygiene: CFT has in this field a
long-lasting experience and has decided to adopt and follow the strict rules of
EHEDG during the making of all its plants.
For the bottling and the final line, CFT can be, even in this case, the ideal partner. The machines of the Master range, sold worldwide, have made many clients happy: they fill cans and bottles of different sizes, they are safe and reliable and they never leave a can or a bottle empty.
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Fair
MADRE BIRRA
Tag: Slow Food, Craft beer, Birra lab, Italy
If few years ago beer was “that thing” the waiter would bring with your pizza,
without any particular taste, today, thanks to the passion and hard work of local producers and their followers, beer is finally living its golden season.
The occasions to deepen the “beer” topic are numerous even on our territory
especially in this time of the year where, due to the hot weather, the consumption of beer increases.
The Italian Beer Guide 2015
We CFT care about staying side by
side with our customers and we
want to be as present and updated
as we can about latest trends and
this is why Saturday May 3rd we
partecipated in Madre Birra (Mother Beer), local event which took
place in Capriano del Colle, next to
the city of Brescia.
At Madre Birra, besides the possibility to taste many local beers, we
had the chance to see the presentation on preview of the new “Italian
Beer Guide 2015”, by Slow Food;
the preview at Madre Birra was one
of the many presentation happening in Italy during this whole year.
The guide suggests reviews for 299 among the 500 breweries visited. “… so,
not all of them, but only the breweries which deserved to be on this guide: the
names on this book are the ones you can really trust” precises Eugenio Signoroni, curator of the guide.
Important news such as the design renewal following all trends breweries have
set this year, more and more careful about design and packaging, the award
assignment (not for single productions but for the “whole” of every brewery)
and no-gluten beers.
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Fair
Gluten free beer? Yes, please
Concerning the no-gluten beers we would like to bring to your attention the
research some Institutes are carrying on to monitor the levels of gluten of all
craft beers: for example the 100% malt beers have very low levels of gluten and
therefore, are drinkable even by those people who normally couldn’t drink beer.
In the future these levels will be shown on all labels next to the nutritive values
that we already find.
We know you
During the presentation it deserved a mention of honor Italy most awarded
brewhouse, CFT client and of which we are very proud: Birrificio del Ducato.
A brewhouse which is based in the surroundingds of Parma, our territory, that
has wisely increase its production capacities without affecting the quality of
its products, already excellent, with the purchase of a 50hl plant which put Birrificio del Ducato among the biggest craft brewhouses of Italy.
We love brewhouses
The “Italian Beer Guide 2015” wants to praise the daily work done by all brewhouses giving suggestions for tasting the vivacity of this product that if produced by these brewhouses, doesn’t go through the killer-treatment of pasteurization and so remains “alive”, colorful and tasty. Actually this vivacity
offers an always wider range of products and gives everybody the chance to
find “their” beer.
For more info
Slow Food: http://www.slowfood.it/
Madre Birra: http://www.madrebirra.com/
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Fair
REVOLUTION AT CIBUS
Tag: Cibus, food, parma, fair, Expo
After the long weekend of May 1st, from Monday 5th to Thursday 8th, in Parma
there is an event you cannot miss: Cibus. The biggest fair of the Made in Italy
(the third worldwide) all about food, this year has reached its 17th edition and
propose to its numerous visitors many surprises, especially for Expo 2015 and
it will be a pity to miss it.
We CFT were there.
Since its establishment, Cibus, has always registered a great amount of visitors and exhibitors from all over the world and the foodstuff shown during the
event, are the excellences of our territory.
CIBUS 2014: NEW SERVINGS FOR
EVERYBODY
The 2014 edition is full of new: once left the
pavillions though, the fair isn’t over, aside
Cibus many collateral events have been created as the numerous conventions (linked to
export, to presentation of Expo 2015 where
food is always the leading theme, passing by
all new technologies in the energetic field and
much more), the food photography workshops
for professionals, bloggers and lovers, an Instemeet and a photographic exhibition at the renewed train station in Parma
by IgersParma (Instagram users) and much more spread out around the city
( we suggest you follow www.fuori-menu.it for all events). If Cibus was only
inside the fair, today is an event spreaded all over the city, involving restaurateurs, cultural organizations and all “good food” lovers both for the body and
soul. We cannot skip the exhibition held at the “Palazzo del Governatore” right
in the heart of Parma called “Imaginary Food”.
THE EXHIBITORS
This year exhibitors are almost 3.000 divided in different categories: from bevergaes to vegetables preserves, semifinished products and baby foods, without forgetting sauces, wine and dairy foods. There are pavillions dedicated to
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Fair
regional food, to biological productions, gluten-free, halal e koshar (increasing
markets) and show-cookings and live performances featuring Alma, the international “Italian cooking school”.
Cibus 2014 wants to be the launching platform for all italian industries partecipating in Expo 2015 in Milan that will have
“food”as main theme.
SAUCES
Since ever CFT S.p.A is close to industries worldwide producing sauces. For them we manufacture
complete plants for the process of tomatoes (both
concentrated and diced), following the strictest
European regulations on hygiene.
FOODSTUFF AND BEVERAGES
CFT lines for bottling fruit juices, CDS and filling
lines are technologically advanced and answer
perfectly to our clients’ requests.
OIL
Oil is a very important and precious resource for our country and CFT knows this well.
It is not a case if the best oil manufacturers in Italy rely on CFT for the installation of
plants that can fulfill at best their requests for all forms and sizes of productions.
BIOLOGICAL PRODUCTS
Consumers are not passive buyers anymore but they want to know where the
food they will eventually bring home, comes from, how it was cultivated and
produced. That’s why one of the most seen word at Cibus this year is “Bio”, that
for most people has become synonym of safety. CFT
believes in the same values, high quality and service
professionalism so that the final user can get the best
of the raw food used.
BABY FOODS
For all those kids that will be future engineers and that
shake up the baby food market, we plan and manufacture plants that are the safest as possible and that
are able to prepared foods suitbale for them and that
will help them grow as strong as possible.
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LIQUORS AND WINE
Although Vinitaly (one of major wine fair)
has been finished not too long ago, at Cibus
you can still find the best exponents of Italian wines. Still wine, sparkling wine, liquors,
CFT S.p.A. has a solution for everybody.
VEGETABLES PRESERVES (FRUITS
AND VEGETABLE)
Keep the freshness and the goodness of each season all year long
is one of CFT S.p.A.’s goals and we do our best to reach it. Our plants are
safe, reliable and are the best ally for all type of foods you want to can.
For who is interested in canning, we suggest you don’t miss next fair in
Dusseldorf, Interpack, where you can touch by hand all CFT new products.
MILK & DAIRY PRODUCTS
For over 20 years, Rossi & Catelli, brand of CFT, has been partner with multiple
international companies in the milk and dairy products field. Plants installed
all over the world, still operatives, advanced plants vene for the production of
vegetable based extracts to efficiently overcome food allergies.
RAW FOOD, INGREDIENTS AND SEMIFINISHED PRODUCTS
The semi-finished products industry is giving CFT many success. All CFT systems are installed around the world and work perfectly with different kind of
products, following the highest standard of hygiene and safety.
Only visitors, for now.
For this time CFT S.p.A. is only a spectator of what its plants can do well and
bring excellence around the world. But tomorrow we will be protagonist in Germany, in Düsseldorf, during Interpack (the most important fair for Process &
Packaging) and we will present important news, as we said before. In October
we will be also at CibusTec, fair only for professionals, that will be held in
Parma from October 28th to 31st . We will involve all our best resources to be
your best partner and take you the Excellence Olympus.
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Case History
Only for babies
Tag: Baby Food, Vulcano, Italy
One of the Italian region with the highest concentration of tomato industries is,
without any doubt, Emilia-Romagna. This is because of its geographical structure (its biggest part is composed by the fertile Po valley), its climate helps the
optimal growth of tomatoes and last but not least the love we have for food.
La Cesenate
In Emilia-Romagna has its headquarters one of the industries for the processing of tomatoes that has wisely taken place in the market, finding its proper
position and improving at times, by diversifying the range of products to place
on the market. “La Cesenate Conserve Alimentari” was born in 1949 and as,
it is stated in the company name, is based in the city of Cesena. The company since its beginning has chosen to produce prepared food entirely made
of fruits and vegetables for the Italian biological market and becoming in 2004,
partner with the famous brand “Alce Nero”. With this brand we can find on
any supermarket shelf fruit juices, tomatoes, sauces, purees, pesto, legumes,
soups and since September 2013 also baby foods.
Baby Food Market
The baby food market requires higher and higher quality standards, because parents, having to substitute
breast-milk (nutritionally very high) with the first semisolid foods, expect that these baby foods are as nutritionally high and as safe as possible. For this reason
Cesenate asked CFT to design a plant that would produce baby foods following the production processes
and using the most advanced technologies to best preserve the natural qualities of the raw materials.
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Case History
Vulcano System for Baby Food
To get into the baby food industry, Cesenate was equipped with two Vulcano
systems, installed in January 2013. As for the Cesena company was a new and
delicate market, they wanted to provide their factory with flexible machineries,
suitable for both the preparation of baby food and for their most popular products made of fruit & vegetables.
Since their first productions, the Vulcano systems were capable of achieving
the client’s primary quality and quantity objectives; this allowed CFT technicians, later on, to better adjust the entire production line to improve the whole
production process. The Vulcano system although apparently simple, it is actually complex and therefore allows to perform multiple processing procedures with an unique machine: from mixing, to frying, from cooking to grinding.
The choice towards a
CFT plant was driven by
the fact that the company was able to supply a
flexible system, capable
of satisfying the client
with different processing
functions for the preparation of many foods: fruits,
vegetables or meats. But
this is not the only reason
that influenced the choice
towards CFT: many of the
systems already installed
in the past years at the
Cesenate factory were
produced by Manzini and
have completely satisfied
the production requirements set from the company from Cesena.
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Case History
EHEDG rules are CFT rules
Moreover these important reasons, another point in favor of CFT, compared to
its competitors, is given by the fact that the company is, since 2008, an active
member of the EHEDG consortium and that, thanks to this cooperation, it plans
and manufactures plants for the food industry allowing the final users to have
in their own factories, production lines which follow the most important ISO
requirements on food safety.
For more info
For more info
EHEDG: www.ehedg.com
La Cesenate: www.lacesenate.it
Vulcano Technology: http://www.cft-group.com/products/mixer_cooker/vulcano.aspx
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Case History
OLITALIA : OIL SPECIALISTS
Tags: Edible oil, filling monoblock,
They call it the “golden liquid”
and Italy is the first country
which comes to mind when we
think about olive oil. It’s not by
chance that one the major italian companies in the edible oil
industry, CFT client for over 20
years, has chosen the name Olitalia, which combines both Oil
and Italy. The company is based
in Forlì and came into business
with CFT more than 20 years
ago when Olitalia decided to
purchase a first filling line for 5
liters cans.
ITALIAN OIL
Hippocrates, father of modern
medicine, defined edible oil “the
best medicine” already in 400 b.C. Julius Cesar obliged his people to give him
every year a big amount of oil as tribute. In Europe olive oil is the base of
our mediterrean diet, because it’s rich in polyunsaturated fats, essential fats
that we cannot produce by ourselves. We must consumed olive oil then. In
Italy the olive plant is spread
on about 1 million hectare with
the same amount of companies
that have “olive culture” as their
core business. From the best
olives chosen on our territory,
thanks to techniques that have
been sharpen during the years,
this wonderful long life elixir is obtained.
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Case History
LET’S GET TO KNOW BETTER OLITALIA
Olitalia was founded in 1983 and has a strong presence abroad. Recently has
reached the faboulous goal of sales in over 124 countries worldwide, placing
itself in the olympus of the most distributed edible oil brands. The company is
leaded by the Cremonini family, a name with more than 50 years of experience
in the food industry and it started with the lead of Giuseppe Cremonini and now
is guided by his son Angelo & Camillo.
Olitalia contains, in the ultra-modern plant in Forlì, highly advanced characteristics for what concerns innovation on terms of production and management
of processes and packaging with criteria and methods highly computerized.
The clearest example of this inclination to use innovative machines is the purchase the company made in 2008 with CFT.
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Case History
CHOICE TOWARDS CFT
As a part of their development the company was looking for a machine different from the others for its simplify use and accuracy in filling therefore the
choice fell on a machine that represents the best of its kind: the Monoblock of
Blowing/Filling/Tapping COMACO 18T+RVAR 18/2+ VA-PKW 6T. 18 heads capable of reaching a filling speed of 18000 bottles/per hour: one of the highest
in Europe. This tri-block is based on a volumetric filler with a very high filling
accurancy (filling precision guaranteed: 1 sigma =0.4gr).
The weight of glass bottles can slightly variate (from 3 to 10 grams per bottle)
and while other plants have to calculate the tare to be able to perform an accurate filling, CFT, with its volumetric filler, calculates the net weight and therefore it’s easier but at the same time more accurate. The volume of the product
is automatically compensated according to the temperature: an aspect not
understimate in the hot summer days.
One of the main characteristic of this machine is its reduced conversion time,
very important in cases where, as for Olitalia, the machine supplied is used
for recipients of different sizes from 0.25L, 0.5L, 1L, 2L and shapes: rounded,
squared, oval and different materials (glass and PVC).
A GAZE TO THE FUTURE
Thanks to the facility and the accuracy of this machine Olitalia will rely on CFT
when acquiring other systems for filling glass.
We would like to use this occasion to compliment ourselves with Olitalia for
the honor mention received during Olio Officina Food Festival which took place
at the beginning of this year and we would like to thank the company for the
availability shown when CFT needed to show the fully-operating systems supplied to other customers.
For more info
Olitalia: http://www.olitalia.com/
http://www.cft-group.com/products/monoblocks/monoblock_edible.aspx
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Tecnology
Giubileo
Tag: Giubileo, Refiner, tomato, fruit
Giubileo was born in 1999 as successor of the Butterfly, historical refiner of
Rossi & Catelli, patented in 1975.
The summer following its birth, the first prototype of Giubileo was installed
in Co.Pad.Or, parmesan industry that processes tomatoes. In the year 2000 it
was given the name Giubileo as it was the year of Jubilee for Catholic Church.
INNOVATION + TRADITION = GIUBILEO
Giubileo is the perfect synthesis between innovation and advanced technology
in an unique machine for tits kind and can distinguished itself from the others currently on the market
both from the technologic
and production point of
view.
Giubileo can process over
100 types of fruits and
vegetables like tomatoes,
harissa, olives, mustard,
mediterrean and tropical
fruit, strawberries, rhubarb,
etc. using both Cold-Break
and Hot-Break technology,
allowing the final product
to reach the highest quality standard required by
the market.
ITS GROWTH, GIUBILEO
From the moment of its creation, Giubileo has evolved and this continuous
evolution has proclaimed its success in these years. Thanks to its powerful
engines and an increased number of blades to help managing big volumes,
Giubileo has satisfied many clients worldwide. For some applications, Giubileo
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Tecnology
had to “change clothes” and insert a
steam turbine instead of its mechanical engine and place itself in parallel
so to take the most out of power of the
turbine. CFT wanted to keep whoever
works with Giubileo, safe so we inserted interblocks, opening cover delays
and signs. The use of special materials reduces any wears and corrosions.
Blades and heavy-duty are made with
AISI 316 to better stand the use of corrosive materials, for example mustard,
and make Giubileo an indestructible
machine.
IT’S NICE BECAUSE
Giubileo is a highly flexible machine thanks to its blades with an adjustable angle, ergonomic and easy-to-maintain with its light sieves and retreating axle.
It also has low maintenance costs (the single blade is substituted and not the
rotor furthermore both sides can be used thanks to the inversion of the direction of rotation).
Giubileo Info
Name: Giubileo
Inlet option: Refiner, Cold extrator, Press
Product treated: Tomato, strawberry, apple, pear, peach, apricot, mango, pumpkin,
cherry, vegetables, mustard, tropical fruit
Power available: 37kw 55kw, 75kw,
90kw, 110kw
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Tecnology
VERSION
Giubileo has evolved during the
years but also has diversified: there
are version with different powers
(37kw, 55kw, 75kw, 90kw, 110kw);
different sizes: short (one sieve)
e long (two sieves in series) or for
general arrangement (single and
double body for cold break, double
body in parallel with the power
source for the steam turbine and
for the entrance kit: refiner, press,
cold-extractor), all this to fulfill
our customers’ requirements.
SIEVES
A fundamental element of any refiner are its sevies, for technological and costs reasons: using high quality sieves we can obtain better products,
more uniform and with less black dots.
The Giubileo sieves are identical and are installed one after the other, the weight
is maintained under 20kg for an easier extraction and with time, to make the
wear even, the first sieve can be inverted with the second and vice versa.
The wire-cloth have 2 o 3mm thickness without external reinforcement cages
which are dirty and heavy. A sieve in one unique piece with cage can weight
more than 40kg and often is made out of a thin plate, half millimter thick,
pierced and externally reinforced with a cage: more suitable for a home juicer
than an industrial one.
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News
CFT is Social
Tags: Social Network
In 2014 we cannot avoid spending few words about social networks. They are
an integrating part of our daily life and they are the means with whom news are
spread the fastest. The world of communications has been revolutionized by
the coming of social networks for a very important reason: today all internet
users can share their experiences with others. CFT has decided to support its
traditional way of communicating with the digital one, to reach you in all possible ways.
A small distinction
A social network, by definition, is an information way where an user creates his
small network of people and shares contents. Like through Facebook, Twitter,
LinkedIn and many more.
Other channels are instead Social Content: their goal is to publish (and share)
photographic contents (Flickr), videos (YouTube), PPT (Slideshare) or articles
(Blogs).
CFT social politics
It has been a while that we, at CFT, felt the need to open up to the world through
these new channels: to show you both how active we are and how much we are
evolving to allow you to have always the best technology on the market, to stay
up to date and to be available for you replying to all your questions and share
the beautiful experiences we are living together.
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News
Our channels
CFT has activated, some since a while now, social channels (you can find all
links at the bottom of our website pages) but we feel the need of giving you a
little explanation on how to use them properly.
LinkedIn
s.p.a.)
(https://www.linkedin.com/company/cft-
LinkedIn is the socia l network for what concerns work. Our
company page can be distinguished into two main sides:
the institutional page and the window pages. The first
one is the page where we will post all news related to CFT
such as articles publilshed by a newspaper or a magazine.
The window pages are, in our case, divided according to all brands part of
CFT (Manzini, Rossi & Catelli, SBC etc) and report all news about that specific
production and not general news. In this way you can follow only the specific
area you are interested in. Also we have added group of discussion where you
can post and ask questions.
Twitter (@CFT_spa)
Twitter is the social that allows its users to share feeling, contents, links using only 140 characters. We use it to
spread news and pictures when we partecipate at fairs or
events but also to share with you important world news.
Facebook
(https://www.facebook . com / pages / C F T - S p A )
Without any maybe it is the most popular social network.
Almost each one of us has a Facebook profile and shares
anything with family and friends. It is the mean by which
we show ourselves to our customers, we receive feedbacks (we hope always positive) that can help us improve
our products and services.
That’s why we have a Facebook page where you can find all news about expos and fairs we participate in, links to all articles published on our website
and interesting news about the food industry and much more.
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News
Instagram (http://instagram.com/cft_spa)
Instagram was born as an application to allow the editing
of pictures with an Iphone: today is used to post the very
famous selfies, but also to send “postcards” to friends
from places visited or everyday life.
We, through Instagram, want to show you two important sides of CFT: the
serious one where we post pictures of completed machines and lines and our
most “human” side with fair backstages, life in the company and to show the
faces of all people making CFT possible.
Google+
Many know that exists, few know how to use, and an even
smaller number know it well. It’s a pity because it’s a very useful communication tool. At a first look, it will seem very similar to Facebook. True. But there are important differences.
The first: contacts can be divided into circles to whom you can send information; the second: content can be seen even if the person isn’t “followed”.
CFT has Google+ on its profile and soon the official page too. There we post
everything about expos, “official” news and what can useful and funny, why
not.
Hashtag e Mentions
You probably have heard about hashtag or have seen words written like this
“#beer”. The hashtag defines a very specific topic. We try to use them in our
posts, without abusing them, to give you a conversation topic well identified.
Mention instead, is when we use “@” in a sentence. Mentions with @ are used
in Twitter, Facebook (although Facebook has a name recognition while typing)
and Instagram. On Google+, instead of “@” you use “+” followed by the name
of the person persona (es. +Lisa), while on Linkedin, it is active the name recognition while typing.
Netiquette
An important aspect not be underestimated. As in the direct world there are
rules on the web too to avoid any bad situations. That is why we and we suggest well manners (or netiquette) while online.
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News
If there are any problems we can find a solution together. There is no need to
write unpolite or rude comments on the CFT channels you will decide to follow.
We are humans, we can mistake. But we learn from them and we tried not to
make the same mistake twice.
And now?
And now you know something more and wisely you can decide which of the
CFT channels to follow. We are waiting for many of you.
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Next Number
On next number will be talk about:
Destination: China
CFT People: Jade Wang
Fair: WPTC 2014
World Processing Tomato Congress
Focus: Sustenibility
Fair: What will happen during CibusTec 2014
Technology: The new Flash Cooler
CFT People: Luca Belletti
CFT People: Marco Galeazzi
Technology: Spirafreeze
CFT People: Ettore Nicoli
More Case History
More News
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