Food Manufacturing Africa Q3 2018

AUGUST 2018 - OCTOBER 2018 Vol. 6 • No. 3

“Handyware brings flavour innovation to Africa”

Future proof your bakery

Smart ingredients for savvy consumers

Beverage processing takes production to the next level

Well-balanced sweetness.

Customized solutions.

And delicious.

At ADM, we know what it means to balance taste, calorie and labeling needs. So we leverage practical and technical know-how to help you do just that, providing deep consumer understanding and an unparalleled portfolio of on-trend and innovative sweetening solutions.

Learn more at wildflavors.com and adm.com.

Š 2018 Archer Daniels Midland Company

CONTENTS A U G U S T 2 018 - O C T O B E R 2 018

Vo l. 6 • N o. 3

07 NEWS

IMCD signs deal with Ingredion

First ever Nutrition Africa Investor Forum

VIPColors enters African market

08 INDUSTRY TALK

Enterprise mobility in manufacturing

12 BAKERY

10 Company Focus

“Handyware is expanding rapidly especially in the snacks seasoning segment…”

29 Trace your products' every move

Rapidojet: rewrite the way we think about bakeries

Baked goods with added calcium

Tromp Group debuts pizza solution at IBA

Sodium free baking powder now available

Use fruit to reduce sugar

Ishida’s new range of weighing equipment

Bragan offers the total package for the industry

24 INGREDIENTS

Smart solutions for savvy consumers

26

READY TO DRINK

A thoroughly modern dairy processing plant

SARL Nomade modernises facility in Algeria

29

INSPECTION, CODING & MARKING

Are you meeting all traceability requirements?

ADVERTISERS’ INDEX ABB South Africa...........................................17.............www.new.abb.com/food-beverage Albrecht Machinery......................................21.............www.albrechtmachinery.co.za Bakesure..........................................................18............www.bakesure.net Bragan Chemicals.........................................22............www.braganchemicals.co.za CJP Chemicals................................................14............www.cjpchemicals.co.za Creative Flavors International..................27.............www.creativeflavors.co.za Crest Chemicals.............................................25............www.crestchem.co.za Frutarom..........................................................12,28.......www.frutarom.com GEA Africa........................................................5..............www.gea.com Handyware Industries.................................OFC.........www.handyware.co.za Ishida Europe.................................................23............www.ishidaeurope.com

Krones..............................................................26............www.krones.com Omron..............................................................29............www.omron.industrial.co.za Polyoak Packaging........................................30............www.polyoakpackaging.co.za Protea Chemicals..........................................13.............www.proteachemicals.co.za Renlaw..............................................................IBC..........www.renlaw.com Roha..................................................................OBC.........www.roha.com Savannah Fine Chemicals..........................24............www.savannah.co.za Sollich..............................................................15.............www.sollich.com/world Syspro..............................................................9..............www.za.syspro.com Tromp Group..................................................19............www.trompgroup.nl Wild Flavors & Speciality Ingredients....IFC........... www.wildflavors.com

2018 Quarter 3 | Food Manufacturing Africa

3

EDITOR’S COMMENT

EDITORIAL

Products that meet consumer demand

Editor: Maryke Foulds +27 (0)11 715 8012 maryke.foulds@newmediapub.co.za Assistant Editor: Aarifah Nosarka +27 (0) 11 877 6209 aarifah.nosarka@newmediapub.co.za Layout & Design: David Kyslinger Contributors Dominique Stucki ADVERTISING Sales Executive: Anita Raath +27 (0) 82 976 6541 anita.raath@newmediapub.co.za Sales Executive: Carla Melless +27 (0) 83 260 6060 carla.melless@newmediapub.co.za Sales Executive: Candida Giambo-Kruger +27 (0) 71 438 1918 candida.giambo-kruger@newmediapub.co.za INTERNATIONAL SALES Germany/Austria/Switzerland: Eisenacher Medien Erhardt Eisenacher +49 228 249 9860 info@eisenacher-medien.de Italy: Ngcombroker Giacomo Rotunno +39 370 101 4694 g.rotunno@ngcombroker.com

A

S A STAPLE food, baked goods are showing significant growth.

Demand is driven by fast-growing urban populations seeking convenient food items such as bread and pastries. Mintel’s report about this category provides some additional insights. It found urban consumers spend an enormous amount of time travelling to and from work. Many return too late to eat a proper meal and resort to eating bread for supper and often breakfast too. Bread appeals to low-income consumers because it’s cheap, filling and can be combined with a variety of toppings.

To drive value growth, bakeries can increase portfolios by increasing highquality, packaged products. These categories show faster growth in retail volume sales due to growing disposable income and a desire for convenience. As competition increases and markets veer towards sophistication, the ability to provide high quality, but competitively priced products is critical.

In this edition of Food Manufacturing Africa, we bring you some cutting-edge ingredient and technology solutions to get your bakery to the next level of sophistication.

Disruptive Radiojet technology is set to change the way traditional bakeries do business. Instead of utilising mixing tools, the system forces high pressure liquid into dry ingredients. On page 12 we bring you the full technical breakdown.

A total of six surveys published between 2000 and 2015 indicate that mean calcium intake of men and women is far below recommended amounts. Enter Omya’s Calcipur (page 14). This ingredient assists bakers to increase calcium content, without

4

affecting sensory or textural properties.

Sugar is a contentious topic in the broader industry, but specifically in baked goods.

Global ingredient supplier Taura, dealt with the challenge by developing JusFruit pieces as an alternative to increase the sweet stakes naturally. Research found baked goods containing these ingredients are just as sweet as full-sugar alternatives, but allow claims of ‘less sugar’ on listings. Our article on page 20 reveals all…

We have two interesting case studies in our beverage section. We look at work done

by GEA with the Almarai Company in Saudi Arabia and how Algerian beverage producer SARL Nomade (page 27) has modernised its production facility with technology from KHS. The latest innovations in inspection, coding and marking are under scrutiny on page 29.

I hope you enjoy this edition of Food Manufacturing Africa. If you have any suggestions, news or developments you would like to share with us, please email me at maryke.foulds@ newmediapub.co.za.

Happy reading!

Food Manufacturing Africa | 2018 Quarter 3

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NEWS

dmg events opens for business in Saudi Arabia

THE INTERNATIONAL EVENTS company has established a 100 per cent owned business unit and opened a new office in Jeddah, Saudi Arabia. Initial priorities for dmg events will include a focus on its core construction, hospitality and design brands. The combination of core events and potential future launches will enable it to expand into sectors that are set to grow as Saudi Arabia fulfills its Vision 2030 plan. The country’s 2018 budget was the largest in its history and set aside US$14.4 billion for infrastructure. ‘These ambitious plans clearly show why Saudi Arabia is an important market for our business,’ says Matt Denton, president, dmg events in Middle East, Asia & Africa. ‘Establishing our own permanent presence in the country will enable us to build on the relationships we have worked hard to develop over the last six years of working with local partners. It also means we will be well placed to serve our customers better by being on the ground to understand market needs and nurture relationships.’

IMCD signs deal with

Ingredion for sub Saharan Africa

THE COMPANY, A leading distributor of speciality chemicals and food ingredients, has signed an exclusive agreement with Ingredion to distribute its range of starches and functional food ingredients across multiple territories in sub Saharan Africa.

With a staggered roll out approach, IMCD commenced distributing Ingredion starches in the Western Cape, neighbouring SADEC countries and East Africa. Gauteng and KwaZulu-Natal will come on board 1 October 2018. ‘Our ability to technically drive and add value to Ingredion’s product portfolio has been a key factor in joining forces,’ says Otto Brinkmann, managing director IMCD South Africa and East Africa. ‘The new distributor partnership with IMCD is a positive development in expanding Ingredion’s geographic footprint in Eastern and Southern Africa region,’ concurs Kennedy Ouma, Ingredion’s business director for Africa. Ingredion Incorporated is a leading global ingredients solutions provider specialising in nature-based sweeteners, starches and nutrition ingredients and bio-material solutions. With customers in more than 100 countries, Ingredion serves approximately 60 diverse sectors in food, beverage, brewing, pharmaceuticals and other industries.

Save the world from hunger THE GLOBAL ALLIANCE for Improved Nutrition (Gain) is hosting the firstever Nutrition Africa Investor Forum (NAIF) in Nairobi, Kenya, on 16 and17 October. The event will engage private sector investors to play a key role in improving nutrition across Africa and is hosted in partnership with Royal DSM. The event will highlight business opportunities in a largely underdeveloped market. From farm to fork, nutrient gaps in diets within low and middle income markets constitute a largely untapped market worth US$120 billion. According to a recent study, no African country is expected to reach the UN target of ending childhood malnutrition by 2030. Malnutrition indicators remain persistently high in 14 countries, stretching across Sahel from Senegal in the west to Eritrea in the east. Nutritionsensitive capital investments along the entire food value chain is critical to drive better availability, access, affordability and consumption of nutritious food.

Lawrence Haddad, Gain’s executive director says, ‘One in three people in the world suffers from some form of malnutrition. Poor diet is the number one risk factor in the global burden of disease. We believe in the enormous potential of national food businesses in Africa to address this challenge by producing more affordable, nutritious food.

Felix Mutati, Chimwemwe Yirenda from Africast and Charnia Yapp

Sign Africa ends on a high note The Mulungushi International Conference Centre in Lusaka, Zambia, provided the perfect setting for the Sign Africa expo.

The trade show, which took place from 6 to 7 June, welcomed 572 visitors from Zambia, Zimbabwe, Congo and Tanzania. The event was the second expo held in Zambia.

‘There is a lot of opportunity in the country. I am pleased we are up on our visitor numbers from last year’s show. With the focus of the expo being business opportunities, it was great to hear about equipment sold at the event. The start-up business solutions sold at the stands is a testament to the growth opportunities available in printing and branding in Zambia,’ said expo organiser Charnia Yapp.

The Minister of Supplies and Works in Zambia, Felix Mutati attended the exhibition. He asked how the country could create better solutions using technology. Mutati focussed on systems offering diversification and elevating quality and additional capacity to retain and create jobs.

The expo was an opportunity to investigate solutions the department could bring in house rather than sourcing these beyond the Zambian border.

Feedback from exhibitors was positive – Ruan Geustyn, CEO of SA Print Group and Modico Africa said the company sold a machine that was on show and it got some good leads. ‘A positive aspect was meeting and reviving relations with existing customers.’

According to Chris Winfield of Kemtek Imaging Systems, the show went well and there were some quality leads.

Sean Davies from Midcomp said there was interest in the company’s HP Latex 335 1.6m and direct colour systems. ‘These solutions enable printing on bottles. There is some opportunity in this category in Zambia,’ he added.

Africa welcomes VIPColor’s digital printers THE INTERNATIONAL MANUFACTURER’S digital colour labelling solutions can now be sourced locally. This is thanks to a new partnership between the US’s VIPColor Technologies and Label Smart, a digital printer based in Gauteng, South Africa.

VIPColor Technologies builds printers that produce labels for diverse applications. These printers are known to streamline workflows and raise productivity and product quality while improving bottom lines.

Its label printing machines are primarily targeted at companies dissatisfied with the long lead times and large print run constraints.

The company is dedicated to creating a new level of labelling value around packaging.

Label Smart aims to bring convenience and flexibility to SMEs. It has made a substantial investment to ensure it can do justice to such a highly respected international brand in the African market.

Label Smart has tested VIPColor’s label presses in a production environment to ensure they can meet the unique requirements of customers on the African continent. A limited quantity of special offers is available on ex-demonstration equipment to give early adopters an added cost advantage. Label Smart has a mandate to supply these technologies throughout Africa.

2018 Quarter 3 | Food Manufacturing Africa

7

INDUSTRY TALK

Take functionality to the

next level G

LOBAL ERP PROVIDER, Syspro believes Enterprise Resource Planning (ERP) lies at the heart of all manufacturing and distribution operations. To be effective in these two sectors today, solutions need to be industry-built and specifically address unique industry challenges.

‘Consider the diversity that exists in the manufacturing sector - the vast differences between industrial machinery and equipment and food and beverage production. When it comes to business systems, clearly one-size does not fit all,’ explains chief product officer, Paulo de Matos.

Syspro’s new release focuses on solving industryspecific business challenges with a simple approach.

In many instances, it is operational differences amongst businesses that determine distinct competitive advantages. The system provides a solution that not only encompasses industry-specific solutions, but allows business owners to configure software to best represent specific operational needs rather than one that dictates or governs how the business is run.

‘Businesses are increasingly concerned with Industry 4.0, the technological disruption, which has the ability to reshape the competitive landscape.

It is forcing manufacturing companies to face challenges of remaining relevant and sustainable in an increasingly complex environment. Specialised knowledge has become the game changer.

‘By combining that level of flexibility and customisation with the ability to collect data more efficiently than before (from both humans and machines), we’ve provided the basis for a business to evolve from real-time analytics, to predictive analytics, supporting the Industrial Internet of Things and Industry 4.0. This ensures the management team stays current and in control of the business to boost competitiveness. We are committed to future-proofing our customers’ businesses,’ De Matos enthuses.

Implementing a generic ERP system requires a great deal of unnecessary customisation. Built-forindustry ERP is designed to help business owners benefit from best practices, especially in highlyregulated industries, while minimising the cost and time involved in ERP implementation.

‘Our extensive hands-on experience in manufacturing and distribution, has enabled us to develop specific functionality and solutions tailored around the business owner’s specific industry needs.

That is delivered by an ecosystem that has the industry experience to add value to the process,’ De Matos concludes.

Syspro - www.zasyspro.com

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Food Manufacturing Africa | 2018 Quarter 3

COMPANY FOCUS

Seasoned innovation

for Africa

Handyware is growing its African business rapidly with a growing presence in South Africa, sub Saharan Africa, Nigeria and West Africa. Food Manufacturing Africa spoke to managing director for Africa, Peter Tan about the company’s expanding footprint into Africa and opening of new divisions and factories.

Q) PLEASE GIVE US A QUICK BACKGROUND ON THE COMPANY AND ITS VISION FOR AFRICA A: Handyware was founded in the Philippines 50 years ago. The majority of our factories are located in China, Phillipines and Malaysia, with sales offices in Japan, Bangladesh and Singapore. We have operated in South Africa since 2012 with two factories and a maiden factory in Ibadan, Nigeria this year. Supported by the growing numbers of factories and innovation centres located in Africa, we aim to be one of the leading flavour, seasoning and food ingredient suppliers in the region. We constantly focus on bringing global innovation trends to Africa with a local twist to meet the aspirations of the growing African populace.

Q) WHAT ARE YOUR BIGGEST PRODUCT RANGES IN AFRICA? A: We focus on our three core competencies. We are leaders in the supply of heat resistant flavours primarily for the biscuits and confectionery industries, besides flavours for the beverage, dairy and other industries. Due to our strong background as an integrated seasoning producer where we manufacture seasoning raw materials ourselves, we supply a wide range of seasonings, especially snack seasonings, seasonings for pasta and noodles, stock powders, spice powders and any tailormade seasonings for customers such as MSG free, low sodium, sugar-free versions. Our third core competency is in the production of food ingredients such as snack pellets, vegemeat and food ingredients such as fat filled milk powders, sweeteners, energy premixes.

A range of products on offer from Handyware Industries

Q) WALK US THROUGH YOUR EXPANDED PROCESSING CAPACITY A: Due to growing demand for our products, we have instituted new capacity improvements this year. The chief improvement was the

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Food Manufacturing Africa | 2018 Quarter 3

completion of a new snack pellet factory, among the first in the African continent. We offer savings of at least 25 per cent since imported snack pellets attract 25 per cent import duty coupled with the advantage of a shorter delivery times and tailor made products suitable for the African palates. The venture is synergistic with our business, since we can sell pellets with the seasonings, offering our customers a better value proposition.

Simultaneously, we introduce our new range of vegemeat, a technologically improved meat analogue with taste and texture similar to real meat. Vegemeat is being sold in retail packs under the Go Go Kitchen brand and in industrial supplies for use in mines and school feeding schemes. Combined with our quality seasonings, vegemeat will offer consumers a better alternative to the regular soya mince.

In Nigeria, a completely new facility has been set up in Ibadan, two hours away from Lagos.

Besides the production of liquid and powder flavours and seasonings, Handyware Nigeria will also have a sachet packing facility to cater for

COMPANY FOCUS

pasta and noodle manufacturers who would like to outsource their packaging requirements locally.

these services, our customers can focus on what they do best and leave the packaging of seasonings to us.

Q) OTHER INTERESTING DEVELOPMENTS A: Handyware has expanded rapidly in the category of snack seasonings. This is primarily due to the fact that most of our competitors have been bought over by multinationals. We discovered many customers do not wish to put all their eggs in one basket and they desire to have independent suppliers as an alternative to reduce their supply risks. We offer greater flexibility, faster delivery and price advantage with more personalised service.

Over the last year, we spent considerable time and money in research and development efforts to make our snack seasonings taste better and last longer through the use of various innovative tools at the disposal of our global R&D team.

Our customers in Africa have shown a lot of interest in new seasoning profiles popular in Asia such as spring onion, mango pickle and sweet wasabi flavours.

Our innovative seasonings allow them to differentiate their snacks in a crowded competitive market.

With the recovery of global oil prices, Nigeria has become the investment destination for food ingredient manufacturers in Africa. We can offer our customers the convenience of buying local with customised solutions with the factory in Ibadan. This new facility will incorporate sachet contract manufacturing facility to support our customers, especially in the noodle and pasta industries. By offering

Q) PLEASE GIVE US DETAILS ABOUT YOUR RESEARCH AND DEVELOPMENT CAPACITY A: We currently have three innovation centres in South Africa, specialising in sweet, savoury and food ingredient applications. The Nigeria innovation centre will be finalised in the last quarter of 2018.

Our focus areas are three-fold. One is to make continuous improvements in our products. We undertake research on how we can make seasonings stick better on snacks, taste better and how to extend shelf life. We focus on new developments such as studying global trends and how we can convert them into localised solutions in an African context. Lastly, we focus on product matching as required by our customers and develop innovations how to make the matched profiles taste even better.

Q) HOW DO YOU CUSTOMISE PRODUCTS FOR THESE CUSTOMERS? A: Usually, customers engage with us based on three possible scenarios. For a new product launch where we will facilitate research to come up with a sample profile that meets the customer’s expectations.

When the customer has launched new variants of a product and these flavours are not well accepted by the market resulting in poor sales. In this instance, we will work with the customer to investigate why that flavour is not doing well. We will offer solutions and counter measures by proposing new profiles to revamp the product offerings. Scenario three is more complex. Customers may not want to deal with present suppliers due to issues such as unreasonable price hikes, late delivery schedules and poor customer service.

Sometimes it could even be that the customer is concerned that the supplier has been bought over by large multinationals and they prefer to Handyware is expanding work with independent suppliers. capacity in Nigeria We assist customer by matching their existing profiles as close as we can.

Q: WHAT ARE YOUR TREND PREDICTIONS FOR 2019?

A: Buoyed by the successful takeover of Frutarom by IFF, more foreign firms will be on the lookout to acquire local well run reputable companies with a ready customer base at a premium. Especially those firms that have a pan African presence and an established

HANDYWARE FOOD TECHNOLOGIES’ PRODUCT UPDATE Handyware vegemeat boasts an appealing fibrous texture and bite, comparable to real meat. The product features a mild soya taste without affecting its meaty shape and consistency during cooking. It is versatile and ideal for a wide range of cooking applications, appealing to health-conscious customers. It can be used as a meat extender to manage production costs in diverse applications. It is produced using locally sourced raw materials of vegetable origin.

GoGo Kitchen is a household brand created by Handyware Food Technologies.

The range of products aim to deliver “A Taste of Home” to African families by providing a meaty textured nutritious and affordable staple food. Early this year, the GoGo Kitchen launched a ready to cook range in three flavours; Chili Beef, Mutton and Beef and Onion.

According to Michael Ma, general manager of Handyware Food Technologies, ‘Vegemeat is the crystallisation of our mission to provide tasty nutritious affordable food for the consumers and it can be applied in a wide range of cooking applications.

We believe vegemeat is a sustainable and revolutionary product that benefits mankind and the environment.’

Snack pellets are produced in South Africa using locally sourced ingredients to enable customers to save on high import duties and long lead times. Pellets are corn or potato based and available in various shapes. Snack pellets allows new snack manufacturers the convenience of entering the fast growing snack market without heavy investments in extrusion equipment.

Existing snack manufacturers benefit by way of utilising their fryers and seasoning drums optimally by adding a new snack pellet line without additional investments.

customer base. Just in the past one year, two well-known South African companies, Unique Flavours and Season to Season were acquired by Frutarom and Kerry’s respectively. New entrants, attracted by high population growth in Africa and the uncertainty posed by Trump’s tariff wars, will make their presence felt in Africa. A case in point is the Chinese ingredient producer, Huabao International, ranked world’s number 11 on the global flavours and fragrance market. Huabao recently established an office in Botswana and chose to chart their own course as opposite to the prevailing sentiment of acquiring well known local companies for quicker results. •

Handyware Africa – www.handyware.co.za

2018 Quarter 3 | Food Manufacturing Africa

11

BAKERY

Simple solutions are often the best Disruptive Rapidojet technology is set to change the way traditional bakeries do business. Instead of utilising mixing tools, it works by forcing high pressure liquid into dry ingredients. Food Manufacturing Africa asked inventor, Dr Bernhard Noll, to explain how this innovative technology works.

A

PATENT PENDING mixing chamber replaces the normal mixing bowl. Even with a single machine, bakeries can instantly hydrate or mix most dry ingredients.

Complete flexibility means one unit can produce the following: • A 65 per cent flour and water Biga • A 115 per cent liquid sponge • Hydrated bran at 225 per cent • 400 per cent hydrated vital wheat gluten • Hydrate items such as potato flakes to make mashed potato.

Due to the lack of mixing tools, Rapidojet’s range

is about 5 000 per cent in baker’s match. A normal mixer has a hydration range of about 30 per cent. Mixing potential is about 1.5Kw hour/tonne of output as opposed to a normal mixer, which consumes about 15Kw hour/ tonne of output.

Extremely hydroscopic ingredient vital wheat gluten, requires a 400 per cent hydration level to be fully functional. When pre-hydrated via Rapidojet, usage rate for this expensive ingredient is reduced by 20 per cent. When added to a normal mixer as a dry powder, it is never fully hydrated or functional.

You no longer need to soak bran for three hours and find places to store it around the bakery to achieve only 80 per cent hydration. The result of instant hydration at 225 per cent via Rapidojet

We are Frutarom South Africa (Pty) Ltd We combine flexibility, simplicity, speed, quality, leading pricing and most of all, the right personality to become your preffered partner for tasty and healthy success.

Frutarom South Africa develops and manufactures customised solutions for the beverage, sweets, snack, meat and convenience industry.

We strive for long-term relationships with you in order to address the needs of your business, both locally and globally.

Phone: +27 11 974 7822

70 Lechwe Road, Corporate Park South, Midrand

www.frutarom.com

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Food Manufacturing Africa | 2018 Quarter 3

BAKERY Rapidojet is a high hydration system for quick dough production

is higher dough yield, longer shelf life, higher loaf volume, reduced mix time in your legacy mixer and better final product consistency. Whole grain blends are cleaned of exterior DON and fully hydrated in 10 minutes instead of the normal four hours of soaking. Flour millers find the normal eight to 26 hour tempering time is cut to three hours. Sprouting time is also radically reduced.

Rapidojet is currently being operated as a continuous mixer for masa used in tortilla chips and potato flake hydration/mixing.

Machines are normally installed above the

masa hog or depositor thereby eliminating normal mixer and mixing bowls.

Benefits in product consistency, worker and product safety, sanitation and energy use are assured.

When all your ingredient flour is prehydrated with Rapidojet for dough with about eight per cent more water, and minors are added at the legacy mixing bowl, mix time is reduced by 85 per cent. This is because the system instantly develops gluten structure. It can also be used as a continuous mixer for gluten-free products.

A traditional mixer normally takes 12 to

15 minutes to develop gluten structure. A tremendous amount of heat via friction is generated – requiring glycol and ice, often hard on wear and tear of equipment.

Rapidojet achieves the goal of gluten development in a fraction of a second without the need for cooling and a stronger and homogeneous bond is instantly created by the system’s high pressure. Approximately eight per cent more water must be used to attain the same level of machinability, dough feel, extensibility and rheology. Slower starch retrogradation also results in longer shelf life.

‘We’ve found that our ability to substantially reduce normal dough tail out is one of our greatest benefits in a full range of applications. It’s become clear that tail out is not primarily caused by oxidation, but rather when using a metal mixing tool. Normal surface tension barriers are impossible to penetrate immediately. It takes about 30 minutes for full hydration to occur.

Our patented use of high pressure liquid addition to dry ingredients instantly defeats this resistance. We eliminate almost all free water instantly,’ Noll concludes. Rapidojet is represented in Africa by Courlanders. •

Courlanders – www.courlanders.co.za

2018 Quarter 3 | Food Manufacturing Africa

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BAKERY

Future-proof fortification As the principal component of bones and teeth, calcium is the most abundant mineral in the human body. Yet a South African review of dietary intake surveys documented nutritional deficiencies are still highly prevalent in the adult population, especially in rural areas.

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IX SURVEYS PUBLISHED between 2000 and 2015 report that mean calcium intake of men and women is far below recommended amounts of 1 000mg 1 per day (based on Dietary Reference Intake).

This is often caused by high prices and a lack of availability of certain foods such as fruit, vegetables and dairy products.

There is a growing population segment with raised calcium requirements like lactoseintolerant people or the elderly with the risk of osteoporosis. Consuming fortified food is a viable approach to ensure proper supply of this essential nutrient.

Natural high purity calcium carbonate is a perfect match for bakery products.

Switzerland-based company Omya is a leading global supplier of naturally derived calcium carbonate. Inorganic calcium salt has no allergenic potential and no taste drawbacks.

Thanks to pureness of its sources, any heavy

Wheat totilla with added calcium

Omya Consumer Goods omya.com

Bakery goods, naturally improved Omya high-purity natural Calcium Carbonate in bakery final formulations provides bioavailable calcium, while improving final product characteristics.

lisadk@cjpchemicals.co.za

Official Distributor for RSA

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Food Manufacturing Africa | 2018 Quarter 3

P3R F3C T

B15CU1T5 SOLLCOFILL ®/ SOLLCOCAP ® THE KEY TO “PERFECT BISCUITS”

Please come and see us at: Munich, Germany 15.09.–20.09.2018 Hall A6 Booth A6/331

Chicago, USA 14.10.–17.10.2018 Booth 2888

www.sollich.com/world

BAKERY

metal is kept to an absolute minimum. It is significantly below legal thresholds.

The ingredient fulfils even the strictest specifications. Good bioavailability makes calcium carbonate an ideal fortification source, which additionally simplifies production processes and improves formulations. In the field of baking, it can be used to enrich tortillas, breads, bread rolls or fine baked goods.

HEALTHY TORTILLAS With expert knowledge of more than 130 years, Omya offers mineral particles bundled under the brand Calcipur that suits all kinds of bakery applications. The natural, costefficient ingredient offers considerable benefits. With a calcium content of approximately 40 per cent, it is the calcium source with the highest concentration of

Recipe: Fortified wheat tortilla • 873.6g wheat flour (Type 550) • 25.2g Omya Calcium Carbonate • 156g oil • 17.2g salt • 0.8g baking powder • 452.4g water

“With a calcium content of approximately 40 per cent, it is the calcium source with the highest concentration of all existing salts” all existing salts. Compared with other available technical solutions, up to five times less Omya Calcipur is required to obtain the same calcium dose in an end product.

Baked goods, such as wheat and corn tortillas, can be easily fortified with calcium by replacing the corresponding amount of corn or wheat flour with Omya Calcipur.

Test panels prove the addition of calcium carbonate in both products has a positive influence on taste, described as less sour and more round sensation. There is no impact on mouthfeel, as particle size grade is controlled.

It only takes less than two per cent in a recipe to visibly increase the size of tortilla doughs. Mineral particles also make dough more plastic and less elastic, so it becomes more kneadable and easier to process. With only 1.7 per cent of Omya Calcipur added to

the formulation, a single 35g tortilla can be fortified in a way to contain 600mg of calcium carbonate what corresponds to 240mg of elemental calcium. Tortillas are an everyday product for many people. Fortification with Omya Calcipur can help to achieve 25 per cent of the optimum daily calcium dose with just one piece. Omya is represented locally by CJP Chemicals. • Mchiza, Z. J. et al. (2015): A review of dietary surveys in the adult South African population from 2000 to 2015.

Nutrients 7.9, 8227-8250.

1

CJP Chemicals – www.cjp.co.za

Best-in-class technology Tromp Group can fulfil all aspects of the complete process of baking such as mixing, sheeting, proofing, baking, cooling/freezing and topping.

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HE COMPANY WILL showcase three of its brands at IBA Munich 2018. Tromp’s sheeting and depositing systems; Den Boer baking systems and VanderPol waffle systems. ‘We will be presenting All about Pizza for optimal pizza production with our integrated process line,’ enthuses marketing manager Erik Smink. ‘Our concept is highly appreciated by the market due to

its efficient way of working with modular designed equipment.’

The booth will also display a section from a Multibake HT tunnel oven. This is a directly heated oven with a stone floor for perfect pizza production. Elements of a sheeting line and a topping line will also be visible.

‘With our experience and the best-in-class-

DID YOU KNOW? Tromp Group will be exhibiting at IBA Munich from 15 to 20 September 2018. You can visit its stand at B1.340.

technology in areas of sheeting and baking we have the best solutions for bakers when we talk about sheeted breads, pastry and laminated dough, cakes, muffins and pies.

‘Our global sales team will be available during this major event,’ Smink concludes. •

Tromp Group - www.trompgroup.nl Multibake HT tunnel oven

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Food Manufacturing Africa | 2018 Quarter 3

—

A plant that connects to everything.

Talk to us.

Are you thinking about digitalization but don’t know where to start?

Our comprehensive portfolio and consultative approach runs from power management to palletizing, and from automation to digitalization.

So whether you need to start collecting data or analyze complete processes, we have the answer. Discover the possibilities at new.abb.com/food-beverage

BAKERY

Innovative products

and solutions in baking Bakesure’s core business is supplying raw materials and finished product packs directly to bakeries and bakery suppliers in sub-Saharan Africa. The company relies on South Africa as a hub for procurement, manufacturing and logistics.

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HANKS TO ITS extensive bakery toolbox, knowledge of raw materials, processes and interactions with ingredients suppliers, the company can provide the highest level of technical support. ‘By working with you, we can change the way you think about your business and solve the challenges you face,’ enthuses managing director Chris Griffiths. ‘Our aim is to expedite all processes including logistics from order to landing at customer.’

PRODUCTS THAT PUT INNOVATION FIRST Tornado sodium free baking powder • Developed for industrial baking organisations in sub Saharan Africa • Sodium, phosphate, aluminium and glutenfree • Sodium reduction of up to 60 per cent was achieved without compromise to taste and texture. Soapy after-tastes common with

18

phosphates are removed and therefore taste better • In-store bakeries can label it reduced sodium • Products can carry nutritional claims reduced/less sodium under EU nutrition and health claims regulation as they achieve a sodium reduction of more than 35 per cent • Improves the nutritional profile of baked products by increasing potassium and decreasing sodium • Achieves optimum end product volume and taste as fine particles fully dissolve in batters and dough systems • Improves texture and volume • Avoids unsightly spots when compared with sodium bicarbonate, noticeable on scones and other powder aerated products.

Cake-lease • Viscous release can be sprayed or hand applied forming a closed, stable

Food Manufacturing Africa | 2018 Quarter 3

homogenous release film that is maintained throughout the entire baking process. This prevents contact between the batter and the baking tray or pan. •

Bakesure – www.bakesure.net

Meet us at: - Gulfood

Delicious!

INTEGRATED SOLUTIONS

SHEETED BREADS PASTRY & LAMINATED DOUGHS PIZZAS, BAKED & TOPPED CAKES & MUFFINS WAFFLES & FUNCAKES PIES

WWW.TROMPGROUP.NL Texmate Bakery Solutions • 185 Beyers Naude Drive, 2195 Northcliff, South Africa • info@texmate.co.za • Tel. 031 764 03 53 • Tel. 011 888 86 67

BAKERY

Use fruit to reduce sugar Reduced-sugar cookies containing Taura’s JusFruit pieces are perceived to be just as sweet as full-sugar alternatives.

I

N A CONSUMER sensory panel, reducedsugar cookies containing concentrated fruit pieces were not perceived to be less sweet than a full-sugar alternative.

On the upside it contained 30 per cent less sugar. Products tested outscored full-sugar and standard reduced-sugar options on overall taste, and came closest to optimum sweetness.

Taura’s JusFruit pieces are made with the company’s unique Ultra-Rapid Concentration (URC) technology, which concentrates on the natural sweetness of fruit. Including them in sugar-reduced recipes creates sweet spots, which increases overall perception of sweetness.

Researchers set out to test the ability of pieces to overcome challenges of decreased sweetness and flavour in sugar-reduced biscuits. Blind tasting was conducted by 26 untrained panellists who tasted a full-sugar cookie, a cookie with 30 per cent reduced

added sugar, and a cookie with 49 per cent reduced added sugar with JusFruit pieces.

The two reduced sugar recipes had similar sugar content due to sugars occuring naturally in the fruit. The addition of JusFruit pieces increased fibre content of the cookies by 60 per cent.

Tasters were first asked to evaluate how sweet they thought each recipe was.

Results revealed no significant difference between full-sugar reference cookies and sugar-reduced cookies with JusFruit pieces.

Sweetness of standard sugar-reduced cookies was perceived to be significantly lower.

Sweetness was also evaluated on a sevenpoint hedonic scale, with a score of four corresponding to “just sweet enough.” The standard sugar-reduced cookies scored 3.71, while the full-sugar cookies scored 4.57, suggesting they were considered too sweet.

Cookies with JusFruit pieces came closest to optimum sweetness with a score of 4.25.

They also outscored the other two recipes on overall taste.

Commenting on the findings, Dr Els Vandenberghe, product development technologist at Taura Natural Ingredients says, ‘The big challenge for manufacturers of sweet bakery products is to develop recipes that offer lower sugar intake without compromising on taste. JusFruit pieces are an ideal solution. Research demonstrates that sweet spots can compensate for loss of flavour and sweetness in sugar-reduced cookies. Not only were cookies with our pieces perceived as just as sweet as the full-sugar version, they were also liked more.’ •

Taura - www.tauraarc.com

Weighing solutions ideal for fragile products

Ishida Europe has introduced its range of 10 and 14 head multihead weighers. These units were designed to deliver fast and accurate weighing of fragile products including biscuits, wafers and frozen items.

P

RODUCTS THAT BREAK easily pose a challenge for automated weighing systems. Design of Ishida’s new units incorporates gentle slopes and reduced angles throughout. This is to ensure that product passes through the passage easier. Bancollan inserts for the hoppers and a discharge chute provides effective cushioning, while unique curved pool and weigh hopper designs deliver controlled deceleration. This further minimises the potential for breakages. A ring shutter also helps prevent breakages due to product collisions in the discharge chute during transfer of product into the packaging machine.

For fragile frozen products, such as pasta, seafood, fruits, vegetables and bakery items, the GS model can be specified in a WP waterproof version. This provides

20

industry leading protection for the weigher in challenging factory environments.

The IP69K test rating means the weigher offers the highest levels of water and dust resistance, making it perfectly suited to applications where 10 and 14 head equipment must be multihead weighers thoroughly sanitised.

The CCW-RV 10 and 14 heads GS offer all the proven benefits of the Ishida RV range with its reputation for unsurpassed accuracy and efficiency.

All heads are capable of being used in a single combination calculation. Unique triple combination calculation software

Food Manufacturing Africa | 2018 Quarter 3

can calculate three optimal weight combinations, double check them and then select the one nearest to the target weight in a single cycle. This minimises error discharges and increases efficiency, while enhancing weighing accuracy and consistency. Anti-floor vibration removes background vibration from the load cell output signal, improving signal stability and machine accuracy.

Speeds of up to 65 per minute for the 10 head and 90 packs per minute for the 14 head model can be achieved, depending on product characteristics and required target weight. •

Ishida – www.ishida.com

BAKERY

Ingredients create value Bragan is one of Africa’s premium ingredient and additive suppliers with branches in Cape Town, Durban and Port Elizabeth and head office in Johannesburg. Each branch operates its own sales, distribution and warehousing facilities.

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HE CORE BUSINESS is bulk importation and distribution of various additives, ingredients and chemicals. The company's biggest market is the food manufacturing industry in sectors such as bakery, dairy and beverage.

In October 2015, Bragan was acquired by the Rolfes group, a JSE listed company. The buyout offered the financial clout needed for aggressive expansion. The company has been successfully integrated into the group and joins a great team of companies under the Rolfes umbrella.

‘Bragan understands the great need and importance of creating value for our customers. In doing so we also offer rewards to all our shareholders. We are committed to providing our employees with an excellent workplace in which to develop, grow and contribute in a responsible and ethical manner.

‘We will continue to strive to attain even greater dominance within our industry, in

Johannesburg Head Office Seven Warehouse Complex 3 Bernie Street, Unit 3, Kya Sands Tel. No.: +27 (0) 11 708-0007 Fax No.: +27 (0) 11 708-7311 www.braganchemicals.co.za

Durban Office Tel. No.: +27 (0) 83 252 4826 Cape Town Office Tel. No.: +27 (0) 78 780 9976 Port Elizabeth Office Tel. No.: +27 (0) 71 213 9288

WE DO WHAT IT TAKES 22

Food Manufacturing Africa | 2018 Quarter 3

DID YOU KNOW? Bragan recently achieved ISO 9001:2015 accreditation and is BBBEE complaint. The exports department was started in 2012 and has had significant success in export markets, servicing all sub Saharan African countries as far north as Kenya and the DRC. a responsible and sustainable manner. We are certain that with the guidance of the new Rolfes Holdings’ management team, Bragan’s future will be a bright one. With Africa developing at a vast and rapid rate, and economies continually growing we foresee endless opportunities to service these markets.

‘If your company requires a trusted supplier let Bragan help you by sourcing and supplying the most innovative raws for your company, which will enable your business to thrive. Let our products become part of your success story,’ managing director Nathan Bevin concludes. • Bragan Chemicals – www.braganchemicals.co.za

Find the smallest objects before they cause the biggest problems Our quality control systems leave no stone unturned.

Or shard of plastic or glass. Or piece of metal or rubber.

If there’s a foreign body in your product, our machines will find it. Reducing product recalls and protecting your brand.

Work in harmony with Ishida.

ishidaeurope.com

INGREDIENTS

Savvy consumers want

smart ingredients Consumers are reading labels and consider label statements when buying packaged foods. This has resulted in the removal of unwanted E-numbers.

L

ALLEMAND BIO-INGREDIENTS offers yeast extracts (a rich mix of protein peptides), which assist in reducing salt while providing a special savoury taste and improved organoleptic qualities in a multitude of food products. The amino acid profile and taste of yeast extract are similar to a meat bouillon. The product portfolio includes: • Prime-Lyfe 175A displays a concentrated combination of peptides and amino acids, including glutamic acid for a clean flavour donation and a more powerful taste enhancement. It is suitable for savoury applications.

• High-Lyfe 605A, a yeast extract rich in glutathione, the main active ingredient in increasing continuity, mouthfeel and thickness in umami solutions. Intensified taste perception allows salt reduction.

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Products containing fats, oils or flavours are prone to oxidation resulting in unpleasant odours and possible formation of carcinogenic compounds. Vitiva’s rosemary extract is a natural anti-oxidant containing carnosic - and rosmarinic acid as active ingredients used in food and non-food products to extend shelf life. It works by scavenging free radicals formed when products are exposed to heat, light or foreign substances. They are odourless, heat stable up to 240⁰C, water and oil soluble. This renders it the antioxidant of choice in clean label application.

IN SEARCH OF LESS Palatinose is a slowly, yet fully digestible carbohydrate which supplies the body with energy in a slower, balanced way over a longer period of time than conventional

Food Manufacturing Africa | 2018 Quarter 3

carbohydrates. This unique carbohydrate is the perfect fit for low- and zero alcohol beers, which often lack body and mouthfeel. Palatinose optimises the sensorial profile and has a positive impact on blood sugar levels.

The story of stevia is constantly changing. Due to PureCircle’s research, development and innovation, a range of stevia-based sweeteners with sugar-like taste and zero calories is now available.

These new, from-nature sweeteners are often used in combinations with each other and work well in many formulations to reduce sugar and adjust sweetness.

PureCircle recently announced StarLeaf stevia, a variety that contains a >20 times increase in the most sugar-like glycosides.

Beneo specialty rice ingredients

INGREDIENTS

enhance the texture of baked goods enabling manufacturers to offer thinner, crispier biscuits and crackers to satisfy consumer preference.

In wheat-based recipes, pregelatinised waxy rice starch can be used to achieve the required texture and improves final product characteristics, such as increased crunchiness in crackers.

BEYOND THE COFFEEHOUSE Coffee and tea keep gaining traction with endless innovation opportunities

across categories.

Capso technology from Frey+Lau encompasses a highly innovative process for encapsulating flavours distinguished by authentic flavour profiles and retention of high-end notes.

These flavour granules are produced in the form of high-quality pearls and activated when in contact with water. These granules are suited to flavoured teas and tea blends, coffee capsules and instant beverages. Granules are distinguished by high mechanical stability and excellent flowing properties.

SAY IT WITH COLOUR Consumers connect bright colours with better health. Vibrant Harvest’s whole food and vegetable powders are sustainably produced from fresh, high quality fruits and vegetables.

It is a sure way to fill products with equivalent servings and nutrients of conventional fruits and vegetables. The patented radiant zone drying method assures excellent retention of nutrients and antioxidants.

SNACKS TO MINI-MEALS Sustained energy and controlled blood sugar levels are two important considerations for smart snacking.

Beneo's unique carbohydrate Palatinose is the perfect energy fuel choice. It is a natural constituent of honey and the only carbohydrate, which is fully digestible yet slowly released in the blood stream. The glycaemic index of this carbohydrate is only 32 and ideally suited for diabetics, sports enthusiasts and on-the-go consumers.

Dairy- and plant based proteins are an important consideration in snacking applications to achieve cost optimisation and digestibility ratios over a wider range.

ADM offers cost-effective solutions with the Arcon range of soy concentrates enabling developers to achieve economical protein content claims. The ADM range of bean powders (Navy Bean, Red Bean etc.) is gaining traction as a cost- effective wholefood ingredient in snacking applications.

Savannah Fine Chemicals is proudly affiliated with all mentioned manufacturers. •

Savannah – www.savannah.co.za

In Partnership with

Crest Chemicals

FORMULATING YOUR PROTEIN SUCCESS Fortify with the experts.

Mouthfeel Enhancement

Protein Stabilization

Suspension

FORMULATING YOUR PROTEIN SUCCESS

The demand for beverages containing protein continues to increase. Consumers seeking to manage their weight, an aging population seeking to prevent muscle loss, and health enthusiasts seeking sports related nutrition are all driving manufacturers to seek better ways to add protein to their products.

Formulators understand they have to do more than just add protein to a beverage and call it functional. They are faced with a range of challenges, from keeping up with consumer preferences to understanding changes in available technologies.

When addressing the need for protein stabilization, suspension and/or mouthfeel, product developers can rely on highly functional and nature-based, versatile hydrocolloids from CP Kelco to play a key role. Working hand-in-hand with our customers, we can apply our world-class knowledge and ingredients to consistently produce high-quality protein beverages.

The demand for beverages containing protein continues to

Let CP Kelco’s experts work with you to conceptualize increase. Consumers seeking to manage their weight, an aging or reformulate your next protein beverage.

population seeking to prevent muscle loss, and health enthusiasts seeking sports related nutrition are all driving manufacturers to Contact us: Johannesburg (011) 254 3300 | Cape Town (021) 534 3140 | Durban (031)ways 902 to 5324 Port Elizabeth (041) 453 1981 seek better add| protein to their products.

Formulators understand they have to do more than just add

GENU® Pectin | KELCOGEL® Gellan Gum | KELTROL® Xanthan Gum | GENU® Carrageenan protein to a beverage and call it functional. They are faced with 2018 Quarter 3 Concentrate | Food Manufacturing Africa 25 Whey Protein CEKOL® Cellulose Gum | SIMPLESSE® Microparticulated

a range of challenges, from keeping up with consumer

Visit: www.cpkelco.com | Email: Solutions.Help@cpkelco.com preferences to understanding changes in available technologies.

READY TO DRINK

Saudi Arabia’s most

modern dairy processing plant

G

EA RECENTLY WORKED with the Almarai products. It has the capacity to process two million Company in Saudi Arabia to build the nation’s litres of milk per day. The plant is now in operation. largest and most modern dairy processing Key features at Al Kharj include GEA separators with Food Manufacturing Africa, 132 x 200 mm,integrated Hydronomic, CC-en34-AZ198 08/18 facility. The new plant at Al Kharj includes multiple direct drive that have fewer moving parts, production lines for a wide range of milk and yoghurt reducing friction losses. They also use asynchronous

PROPAK WEST AFRICA 2018 18 – 20 September, Lagos Landmark Centre, Stand T26

Hydronomic #GermanBlingBling #Hydronomic

We do more.

motors that are extremely robust for maximum machine availability. To reduce environmental impact and energy consumption, the facility is equipped with the latest in energy recovery technology.

GEA has built in the latest control systems and operating protocols in line with Industry 4.0. These include interoperability of equipment; transparency of information and autonomous decision making where possible.

The management execution system captures data such as KPIs and utilisation levels to allow comprehensive monitoring of the entire plant operations and energy usage.

It also features end-to-end track and trace for ultimate quality control and a plantwide uninterruptable power supply.

Torben Jul Jensen, regional sales director for dairy, beverage and food solutions at GEA Middle East, says despite GEA’s experience in building similar dairy plants worldwide, the Al Kharj plant did pose some specific challenges, especially in the final commissioning phase. ‘Everyone involved in the project, including all the Almarai stakeholders, worked well together to bring the project in on time,’ he explains. The climate played its part, too. ‘It was so hot we had a midday ban during the peak summer season, however, by working together as a collective team side by side with Almarai the project was delivered successfully,’ he concludes. •

GEA – www.gea.com CC-en34-AZ198_08-18.indd 1

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Food Manufacturing Africa | 2018 Quarter 3

07.08.18 09:13

READY TO DRINK

From source to bottle Algerian beverage producer SARL Nomade has modernised its production facility with technology from KHS.

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GROWING POPULATION and rising living standards mean there is high demand for bottled water in Algeria.

Local supplier SARL Nomade has opted for plant engineering from KHS during modernisation of its production facilities.

In 1998, SARL Nomade started operations by filling soda pop in Akbou, a town about 150 kilometres west of the capital of Algiers.

The company now specialises in bottling spring water.

Tap water in the region contains a high amount of chalk and demand for the Ayris brand is increasing. ‘The population now favours water in PET bottles,’ says Yasmine Brahimi, KHS project manager for Africa and the Middle East.

GROWTH IN DEMAND SARL Nomade decided to extend his production operations with the help of an InnoPET BloFill stretch blow moulder/filler

SARL Nomade fills 40 000 bottles an hour containing 0.33, 0.5 and 1.5 litres

Creative Flavors International offers the National and International market with quality flavours and emulsions Designed to add various degrees of cloudiness and flavour to beverages, our emulsions form the foundation for efficient beverage manufacturing. We offer consistent high quality products with a perfect balance of cloudiness, flavour and colour stability. We offer flavours for all beverage applications e.g. alcoholic beverages, fruit juices and soft drinks.

All of our flavours are Kosher- and Halaal suitable and manufactured under strict hygienic conditions with the necessary Good Manufacturing Practices in place. We are also ISO 22000 certified.

Tel: +27 11 760 1830 • Fax: +27 11 760 1829 • www.creativeflavors.co.za

2018 Quarter 3 | Food Manufacturing Africa

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READY TO DRINK

block. ‘KHS had us convinced,’ says Makhlouf Boukhata, technical plant manager. KHS also increased its regional presence to cover the whole of the African market. ‘We’re more strongly represented locally and know the market,’ Brahimi states. ‘From first making contact, to the commissioning of the system, our work together is characterised by mutual trust and appreciation.’

‘We were chiefly convinced by the reliability of KHS machines,’ Boukhata explains. ‘We also appreciate the compactness of the space-saving system.

Connecting the stretch blow moulder directly to the filler, eliminates the need for the air conveyor, feed plate and bottle rinser. The stretch blow moulder/ filler block from KHS enables up to 81 000 bottles per hour to be produced.

SARL Nomade fills 40 000 bottles an hour containing 0.33, 0.5 and 1.5 litres.

Company founder Hamid Chalabi with his son and technical plant manager Makhlouf Boukhata.

‘We work much more efficiently. Not only have we considerably increased our capacity, we’re also benefitting from fast format changeovers and automatic operation.

‘Since commissioning the line the amount of energy used has also dropped considerably. Together we’ve developed a new, modern bottle design with the help of the Bottles and Shapes™ programme.’

Due to the efficiency of the line installed the processor placed a further order with KHS in 2018 – for a turnkey PET line for the bottling of carbonated and non-carbonated water. The company aims to diversify and expand its portfolio with fruit juices and

carbonated soft drinks envisaged soon. With its new line SARL Nomade will replace an older one. This will complete the programme of modernisation.

Other beverage producers in the area have come to view the modern production setup and plant machinery. ‘The response has been 100 per cent positive,’ Boukhata concludes.

‘Those responsible at the various companies are always impressed. The machines made by the systems provider are of a high quality.

We wanted German quality – and this is what we got. That’s what KHS stands for.’ •

KHS – www.khs.com

Phone: +27 11 974 7822

70 Lechwe Road, Corporate Park South, Midrand

www.frutarom.com

We combine flexibility, simplicity, speed, quality, leading pricing and most of all, the right personality to become your preffered partner for tasty and healthy success.

Frutarom South Africa develops and manufactures customised solutions for the beverage, sweets, snack, meat and convenience industry.

We strive for long-term relationships with you in order to address the needs of your business, both locally and globally.

We are Frutarom South Africa (Pty) Ltd 28

Food Manufacturing Africa | 2018 Quarter 3

INSPECTION, CODING & MARKING

Trace your products' every move

Inspection machines and markings on packs are beneficial in a number of ways. They help meet traceability requirements, assure consumers of product authenticity and help manufacturers save time and money. Food Manufacturing Africa looks at the new technologies to be released this year.

F

ILTEC RECENTLY INTRODUCED new inspection systems for the food industry. This is a continuation of its 60 year legacy of ‘firsts’ and the production of quality systems. The company filed a patent for its first empty bottle inspector in 1959, which led to the introduction of inspection system automation. Filtec subsequently released an optical fill level and infrared inspection technology. This year it is celebrating 60 years of industry leading excellence in inspection systems.

The company is launching several new systems to demonstrate its innovative approach to inspection and to meet ever-changing industry demands. Its Intellect+ and Auratec will debut at several tradeshows. Legacy inspection systems such as the Filtec Fill Level, 3-CI Case Inspector and OMNIvision3 continue to protect the integrity of brands.

Inspection units track every movement on the packaging line from beginning to end to keep operations smooth and product flawless.

‘Throughout Filtec’s history, innovation has driven our success and approach to new product development. The Intellect+ is an all in one interface that integrates with all Filtec’s systems and is future proof. As

your business grows and evolves, so does the system. The Auratec is a smart and dependable pressure detection system equipped with a laser beam and line scan camera. It provides unmatched accuracy in the industry. We’re continuing our legacy of providing inspection systems that meet our customers’ needs and maintain the integrity and quality of brands,’ says Dr Joachim von Meyer, Filtec’s MD for Europe and Africa.

DEPENDABLE AND MODULAR The Intellect+ is a scalable and upgradable system that will expand as a business grows. The innovative system integrates seamlessly with a company’s systems, which saves time and money thanks to the commonality of parts and a reduction in training requirements.

Its current applications include 360° crown or cap inspection, bottle sorting, body and neck label inspection, date code inspection and fill level inspection. It also offers an easy changeover time of under five minutes.

Smart and dependable system, Auratec provides production line assurance with true and consistent detection. It guarantees high inspection resolution and eliminates false rejects due to alignment. Multiple

adaptive algorithms evaluate image data in real time at speeds up to 1 200cpm.

INCREASED PRODUCTIVITY Filtec’s finger rejecter is described as a perfect choice for sorting and upright rejection of empty and full containers. Designed to meet customers’ requirements, the multi-finger state of the art electropneumatic control is a low maintenance upright rejection system with precision alignment. It inspects more than 73 000 containers per hour.

Referred to as the fastest on the market is the OMNIvision3 empty bottle inspector.

It operates at speeds up to 1 400bpm and comprises 360° inspection capabilities. The system has over 200 independent inspection zones across 18 inspection categories.

Processing up to 16 ultra high resolution images per container, the OMNIvision3’s software is 100 times more powerful than that of PC-based inspection systems.

MEET FILL LEVEL REQUIREMENTS The FILTEC 3 has a small footprint. Its compact design detects underfilled and/or overfilled bottles, bulges, high or low foam, missing lids and foils, smashed containers and a high/ cocked cap. Available in Gamma or X-Ray, this

Superior image sensing speed and precision FH Series

• High-precision object detection • Ultra-high-speed searching • Flexible functionalities to provide high compatibility with manufacturing machines

Would you like to know more? +27 (0)11 579 2600 info.sa@eu.omron.com industrial.omron.co.za fh_series_177x65_ad_enza_01.indd 1

11-06-18 09:42

2018 Quarter 3 | Food Manufacturing Africa

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INSPECTION, CODING & MARKING

system provides the high speed diagnostics needed on production lines at 2 400cpm and 1 400bpm.

A case inspector designed to detect closed or open cases of bottles is the FILTEC 3-CI. This compact solution is easy to install and requires minimal line modifications. Its flexible configuration can handle multi-tier shrink wrapped cases and boxes.

COMING SOON TO AFRICA An innovative anti-counterfeiting technology for the food and beverage labelling industry will be released in September at Label Expo 2018 in Chicago and concurrently in South Africa. This technology is quantum dots. Upon order, it will be available for distribution throughout Africa.

Quantum dots are metal based nanoparticles with semi-conductive properties, absorbing light in the UV spectrum and visibly emitting it. They’re made up of inorganic elements, such as Indium, Graphene or Perovskite and range between two and 10 nanometres in size.

The quantum dot printed security codes are impossible to replicate with normal printing PP020.pdf 1 2018/05/09 16:30 because the non-homogenous embedded

colour code will be unreadable. Commonly used 2D security options like QR codes and barcodes are composed of single colour matrices with each pixel representing one bit of information. Such elements can be coded with up to 2 953 bits, which is approximately one page of printed information.

This exciting new technology from IQDEMY enables multilayer expanded coding, especially with QR codes, using multiple colours. Using only four colours, it offers up to 4.3 billion unique and almost impossible to counterfeit variants.

Quantum dot printed security marks are invisible under normal conditions and can be transparent, like spot varnish. This technology can be used to print on almost any substrate, using UV varnish or a waterbased solution as the carrier. These codes have been tested in laboratory conditions to withstand high temperatures without changes occurring to their structure or features. This endurance makes the technology compatible with lamination. The codes also maintain their colour for up to 10 years and are highly resistant to external chemical impact.

Despite the advanced technology, quantum dot technology is surprisingly affordable with

a one centimetre by one centimetre spot code using UV lacquer as the carrier. The value it will add to product protection is impressive.

Products can easily be authenticated using UV flashlights with or without photodetectors or spectrophotometers connected to computers and software.

Consumers can easily verify the authenticity of their product purchase while manufacturers can track products through all stages of the supply chain, which makes it easy to check up on distributors and retailers. It also offers manufacturers complete information about the life cycle of their products. Product data and distribution are effectively protected by the IQDEMY blockchain system using this technology.

The South African launch of quantum dot technology by NSI 4 Africa will be concurrent with the scheduled global release. This means food and beverage companies throughout Africa will have access to the advanced authentication system at the same time as their counterparts in Europe and the US. •

Filtec – www.filtec.com NSI 4 Africa – www.nsi4africa.com

Renlaw CUTTING-EDGE TECHNOLOGY

Visit us at stand 158 at the Food & Drink Technology Expo 4 - 6 September, Gallagher Convention Centre, Johannesburg

Africa’s leading supplier of industrial cutting tools

info@renlaw.com

+27 (0)21 701 7917 (C.T.) +27 (0)79 155 7358 (JHB)

www.renlaw.com