World Grain - November 2019 - 72

FEATURE: OCRIM EVENT FOCUSES ON TECHNICAL INNOVATION TRENDS

and will continue to change in the future, hence, our goal
is to provide our customers with a tailor-made solution
not only for today's market but also for their future needs,
providing them with a competitive advantage."
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have is that today a lot of awareness is placed on reducing
power or energy as one of the aspects."
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are available in the market and we continue to develop
new technologies. However, we should not forget that enHUJ\VDYLQJVFDQDOVREHDFKLHYHGWKURXJKKRZH൶FLHQWO\
you operate and manage the plant," Baccinelli said.
Sophisticated automation and plant design solutions alORZWRPD[LPL]HSURGXFWLYLW\E\PLQLPL]LQJGRZQWLPH
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the Modular Technology Concept, making it possible to
stop only part of a plant for maintenance or trouble shooting, while keeping the rest running.
"This allows you to save a lot of energy, maintain a
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Galli said.

Legumes are being
introduced in flour milling.
Realistically, how the
market is going to look is
not easy to say.
Fabrizio Baccinelli, sales director, Ocrim

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said. "Realistically, how the market is going to look in the
future is not easy to say."
PULSE PROCESSING EXAMINED
Pulses were a theme of Baccinelli's presentation at the
conference.
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on plant protein as a major source of the protein in its diet."
Production of pulses had jumped sharply in recent years.
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72

Ocrim CEO Alberto Antolini was one of the featured speakers at
Ocrim's Open Day in September. Photo courtesy of Ocrim.

becoming a popular ingredient in the pet food industry."
Drivers are the change in awareness, politics and
sustainability.
"Some consumers identify as partially vegetarian," he
said. "This has led to increased demand for non-animal
protein."
Thirty percent of consumers consume gluten-free products by choice, because they perceive them as healthier.
"In Western countries, more emphasis is placed on
sustainability," he said. "About 3 kg of plant protein is
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Celiac disease also has played a role.
Simona Diguini, biotechnologist at Ocrim, outlined the
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One factor is the increase in wheat allergies, creating a
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consider the mechanical function that the gluten gives to
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Massimo Blandino, a researcher at the University of
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that the problem with supply is the volatility of prices.
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Chris Lyddon is World Grain's European correspondent. He may be
contacted at: chris.lyddon@ntlworld.com.
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November 2019 / World Grain / www.World-Grain.com

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World Grain - November 2019

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