Food Review February 2019

SOUTH AFRICAN

www.foodreview.co.za

Journal for food and beverage manufacturers FEBRUARY 2019 Vol. 46 • No. 02

For all your automation requirements

Colours and flavours: Do your products create visual hunger?

Future proof your beverage processing technology What to expect at this year’s Propak Africa

CONTENTS FEBRUARY 2019 | Vol. 46 • No. 02

PAGE

34

“…Progetto specialises in managing processes from start to finish. The task includes handling basic concepts of automation requirements through research, development and assimilation…”

Beverage processing and technology

PAGE

14 08

NEWS

Consumers are confused about gut health

UPM Raflatac opens new distribution terminal

Afriplex’s dedicated cannabis laboratory is now open

29

PLANT & SECURITY SOFTWARE

Plant Secure focuses on bottom-line benefits

Blockchain enhances industry traceability

31 BEVERAGE PROCESSING TECHNOLOGY

Get a grip on soaring sugar consumption

12 EVENTS

Efficient canning lines boost beer production

Explore TuttoFood’s business opportunities

Electrical heat tracing stabilises viscosity

fdt shapes the future

GEA puts pay to biological contamination

Flow indicators for all types of plants

39

MAP & VACUUM PACKAGING

Keep your red meat fresh

Understand the pressure paradigm

16

INDUSTRY TALK

Don’t fall prey to digital dread

17

PRIVATE LABEL MANUFACTURING

AI reduces product recall risk

Custom cooking that exceeds expectations

20

COLOURS & FLAVOURS

Add a touch of glamour and glitz to your

food products

Consumers drive natural colours

Winning taste profiles for vegan products

Tomato extract gets non-GMO verification

42 Propak Preview

“Visitors to this year’s Propak Africa can engage with more than 600 exhibitors showcasing their latest products, equipment, machinery and services. The event is being held from 12 to 15 March at the Expo Centre at Nasrec, Johannesburg”

February 2019 | Food Review

3

EDITOR’S COMMENT

EDITORIAL Editor: Maryke Foulds +27 (0)11 715 8012 maryke.foulds@newmedia.co.za Layout & Design: Andipha Nkoloti +27 (0)11 877 6168 andipha.nkoloti@newmedia.co.za Contributors: Stella Ondimu

Is your business future fit?

P

ropak Africa will showcase the latest advances in technology, products and service options. This year is no exception, cutting-edge solutions for the food, beverage and packaging industry are on display once again. The event runs from 12 to 15 March at the Expo Centre, Nasrec in Johannesburg, and throughout this edition you can get a glimpse of what to expect.

OAL has launched the world’s first artificial intelligence-based vision system April Eye - used for date code verification.

The technology allows food and beverage manufacturers to achieve unmanned operations and full traceability, at speeds of up to 300 packs per minute. Turn to page 17 for the full story.

The phrase ‘visual hunger’ was first coined in 2016 and refers to finding food products that stimulate all the senses, at the same time encouraging consumers to share their experience on social media. We all know that ‘food porn’ is big business.

Merck’s new range of pearl effect colours might just be the answer to formulating Instagrammable food products that will make social media pages buzz (page 22).

We also look at the reasons why consumers are choosing natural colours and how plant-based food colours can assist manufacturers in adapting to these new market requirements.

Identifying operations and implementing

ADVERTISING Sales Executive: Anita Raath +27 (0) 82 976 6541 anita.raath@newmedia.co.za Sales Executive: Carla Melless +27 (0) 83 260 6060 carla.melless@newmedia.co.za Sales Executive: Gayle Kihn +27 (0)82 457 0896 gayle.kihn@newmedia.co.za Sales Executive: Candida Giambo-Kruger +27 (0) 71 438 1918 candida.giambo-kruger@newmedia.co.za

improvements across all operations will ramp up productivity and cut costs.

TetraPak’s Plant Secure is a management service that delivers profitability improvements across the full value chain.

On page 29 we unpack the benefits of implementing such a system.

Optimised efficiency and troubleshooting to improve quality is also under discussion in our beverage processing feature. From page 34 you can read about the latest innovation from industry stalwarts like Sidel and GEA. I hope you enjoy this edition of Food Review. Please don’t forget to pop past New Media at stand number G1 in Hall7 at Propak Africa. Come and say hi or stay for a chat. The team would love to see you!

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 Taiwan: Ringier Trade Media Sydney Lai +886 4 2329 7318 sydneylai@ringier.com.hk CIRCULATION Circulation Manager: Felicity Garbers +27 (0)21 701 1566 felicity.garbers@newmedia.co.za PUBLISHING TEAM General Manager: Dev Naidoo Publishing Manager: Natalie Da Silva +27 (0)11 877 6281 natalie.dasilva@newmedia.co.za Production Controller: Pam Moodley Art Director: David Kyslinger

Happy reading,

JOHANNESBURG OFFICE New Media Publishing, Ground floor, Media Park, 69 Kingsway Avenue, Auckland Park 2092 Tel: +27 (0)11 877 6111 Fax: +27 (0)11 877 6198 POSTAL ADDRESS PO Box 784698, Sandton, Johannesburg 2146 Published on behalf of Media24 by New Media Publishing (PTY) Ltd. MANAGING DIRECTOR Aileen Lamb CHIEF EXECUTIVE OFFICER Bridget McCarney EXECUTIVE DIRECTOR John Psillos NON EXECUTIVE DIRECTOR Irna van Zyl

EDITORIAL ADVISORY BOARD Two doctorates in chemistry; leader in the field of palm oil; SAAFoST president 1993-2001 and honorary life member; past president, Society of Cosmetic Chemists SA.

Dr Aubrey Parsons With a PhD in biochemistry, an MBA and a Institute of Brewing and Distilling diploma Heidi also serves on the Innovation Hubs BioPark and UNISA’s Life Science advisory board.

Dr Heidi Grimmer Founder, creative director and entrepreneur of Strategic Communications Company (Stratcom).

Gail Angela Macleod

4

Food Review | February 2019

HEAD OFFICE

Managing director of Symrise South Africa; chairman of SAAFFI.

Rudy McLean She is a qualified food technologist with an honours in Bachelor of Commerce in Business Management and a PMD at the Gordon Institute of Business Science.

Kerusha Pillay

New Media House, 19 Bree Street, Cape Town 8001 Tel: +27 (0)21 417 1111, Fax: +27 (0)21 417 1112 Email: newmedia@newmediapub.co.za Postal address PO Box 440, Green Point, Cape Town 8051

Food Review is published by New Media Publishing (Pty) Ltd 11 times a year and circulates to executives in the food and beverage industries. Views expressed in this journal, other than where specifically stated, are not necessarily those of the publisher.

The editor welcomes for publishing consideration news items, press releases, articles and photographs relating to developments in the food and beverage industries. No responsibility is accepted should contributions be lost.

Food Review is printed and bound by CTP Printers - Cape Town Copyright: all rights reserved. ISSN 0257-8867 Readers are prohibited from using the contact details displayed in any advertisement or editorial within the pages of this publication to generate and/or distribute unsolicited bulk emails or other forms of mass marketing correspondence.

Entries now open for the 2019 New Product Competition

2019

Contact Natalie Da Silva: natalie.dasilva@newmedia.co.za | +27 (0)11 877 6281

D I A RY

RE V IE W

ood f

SOUTH AFRICAN PHARMACEUTICAL & COSMETIC REVIEW

SOUTH AFRICAN

2019 DIARY March

2019 SUBSCRIPTION FORM

rica 2019 12 – 15 Propak Af

esburg Nasrec, Johann a.co.za ric af ak www.prop

Please complete in block letters, select your subscription option, and return this form, along with your payment to:

2019 18 – 20 Pro2Pac

London, UK o.uk www.pro2pac.c

NEW MEDIA PUBLISHING (Pty) Ltd, PO Box 440, Green Point, Cape Town 8051 Tel +27 21 701 1566. Fax 086 529 6468.

SUBSCRIPTION OPTIONS (please tick) 1 YEAR

2 YEAR

Food Review Pharmaceutical

Cosmetic Review

R846

Food Review + Pharmaceutical

Cosmetic Review

R550

R550 R996

R846 R1515

in for 26 – 27 Blockcha n ai Ch ly pp Su F&B

Propak Africa 2019

San Francisco, US .com -fb-supplychain www.blockchain

Full Name:...........................................................................................

Designation: ........................................................................................

Company: ...........................................................................................

Postal Address:................................................................................... .................................................................Code:.................................

Country: ..............................................................................................

Tel: (

)....................................... Fax: (

) ..................................

E-mail:.................................................................................................

Main activity of company:...................................................................

Approximate number of employees: ..................................................

VAT No: ............................................................................................... ❑ I would like to receive the newsletters and feature announcements via email and may be added to the mailing lists.

Signature:............................................................................................

Please select your preferred method of payment:

❑

Direct Deposit (Complete and email this form to: felicity.garbers@newmedia.co.za

Payee:

Bank:

Acc No:

April 7 – 9 The Specialty Food Business Summit

Chicago, US www. specialtyfood.com

3 – 6 Malaysia International Halal Showcase

Kuala Lumpur, Malaysia www.mihas.com

22 – 24 Seoul Int’l Seafood Show

Seoul, South Korea www.seoulseafood.com

New Media Publishing (Pty) Ltd .

Nedbank Seapoint

1069321540

Branch Code: 10-69-09-00

❑

May

Credit Card (Mastercard & Visa only) Name of card: .............................................................................

6 – 8 Bakery China

Shanghai, China www.bakerychina.com

Expiry Date: ................................................................................

Card Number: .............................................................................

6 – 9 TuttoFood

CVC Number...............................................................................

Milan Italy, www.tuttofood.com

Date: ...........................................................................................

Signature:....................................................................................

❑

7 – 9 Global Seafood Exposition Brussels, Belgium www.seafoodexpo.com

TAX INVOICE REQUIRED Note: The above prices are applicable to South Africa only.

International rates available on request.

6

d ialty Foo c e p S e Th Chicago

Food Review | February 2019

Bakery China

14 – 16 SIAL China

Shanghai, China www.sialchina.com

A taste of Paris To celebrate indulgence, opulence and wonder, Nespresso has launched its Limited Edition Variations range, inspired by Parisian Gourmandise. The coffees centre on the sweet treats synonymous with the festive season; inspired by the traditional flavours of Parisian patisseries including Macaron and Praline.

The range boasts two unique flavour creations and, in true French fashion, include a Paris Black espresso coffee that caters to those who prefer coffee in its purest form.

Unleash cool with a flip, pop and go Halls, Mzansi’s coolest candy, has unleashed its powerful cooling sensation in a new sugar-free mini format with the launch of Halls XS. It gives you on-thego invigoration in a slick, convenient pack. Halls XS has dropped three revitalising flavours; Mentholyptus, Lime and Watermelon. Each variant offers a different level of cooling intensity. Whether you’re getting ready for a night out with your mates, wrapping up work or just simply taking it easy, Halls XS has the flavour intensity to unleash your unique sense of cool.

Find the yin to their toffee yang Darling Sweet, one of South Africa’s premier toffee manufacturers recently celebrated its fourth anniversary. To mark the occasion, owners Hentie van der Merwe and Frits van Ryneveld, launched a range of soft caramels to sit alongside and compliment their ever-burgeoning toffee collection. Darling Sweets’ Soft Caramels are available in five fabulous flavours: Salted Caramels, Summer Berry, Ginger & Cardamom, Chocolate & Orange and Salted Liquorice.

Artisan cider hits the shelves Local farmstead Loxtonia has launched its first all-natural premium range of artisanal ciders. The product is free of preservatives and artificial additives and made from hand-picked apples, freshly pressed and naturally fermented. The product brings to life their key philosophy: orchard to bottle.

Time for tea!

Sir Fruit’s new real brewed, real bold, real low sugar Ice Tea has hit the shelves. Products are brimming with taste and boast one of the lowest sugar levels found in any similar beverage today. It is traditionally brewed and uses only freshly sourced tea leaves and flavours. Choose from four refreshing flavours: Apple and Mint; Cranberry; Lemon and Lime and Peach.

A fresh expression of Franschhoek elegance Elegant with a positioning that is quintessentially Franschhoek is the Grande Provence Chardonnay 2017, the latest vintage to be released by this landmark heritage wine estate.

The wine forges a new style of Chardonnay that is fruit driven, fresher and gently wooded. The typical Franschhoek characteristic of lemony citrus comes to the fore supported by vanilla oak and a fine acidity that gives the wine more linearity, length and balance. Maturation for 11 months in a combination of 50 per cent first, 30 per cent second and 20 per cent third fill French oak barrels lends finesse and a lingering, creamy finish to the wine.

February 2019 | Food Review

7

NEWS

What impacts good health?

C

onsumers are confused about what food are good for digestive health, a new survey by consultancy New Nutrition Business reveals. The number of people who believe bread, meat and milk are good for digestion is almost equal to the number of people who believe they are bad. The survey asked 3 000 people from the UK, Australia, Spain, Brazil and the US to rank some common foods as good or bad for their gut health. While 38 per cent of respondents singled out bread as the key culprit behind gastrointestinal distress, 24 per cent said it was good for digestive wellness.

Despite kefir and fermented vegetables being hyped as gut health heroes, more people believed bread was good for digestion than believed kefir (17.6 per cent) or fermented vegetables (15.8 per cent).

Consumers are just as divided over the gut health benefits of milk and meat. Nearly half of those surveyed, 46.6 per cent, believed dairy milk was good for digestive health, while 30.6 per cent thought milk was bad for their digestion.

Just over half, 55 per cent, said they choose lactose-free foods for their digestive health (although only 15 per cent claim to be lactoseintolerant). For meat, 27 per cent of respondents said it was good for digestive wellness, while 33 per cent believed it was bad.

‘Contradictory consumer beliefs about which foods are good or bad for digestive health indicate how strongly attitudes about food and health are fragmented,’ says Joana Maricato, research manager at New Nutrition Business. ‘Most people are adopting a wide variety of behaviours in relation to diet and health.’ This is a result of growing mistrust in official dietary guidelines and people’s desire to take back control of their diets. ‘Changes in dietary advice over the past 15 years have created consumer scepticism about the expert opinions of dieticians and nutrition researchers, now that technology has made it easier for people to find dietary information for themselves,’ she concludes. •

More than US$ 7 million invested in South African Wineries

E

mirates, the world’s largest international airline, is growing its relationship and investment with South Africa’s top local wine producers. Since 2005, the airline has partnered with 25 South African wineries, from which 50 different South African wines have been enjoyed by global travellers onboard Emirates flights. Stephen Towler, senior beverage advisor for Emirates Airline says, ‘The country has evolved dramatically as a quality wine producer offering many outstanding wines we are delighted to put before our customers across the globe. We will continue to work hard in sourcing the finest South African wines to be enjoyed onboard.’

Since 2005, Emirates’ investment in South African wines equates to roughly USD seven million. Proposed wines go through a rigorous selection process and there are several people involved in the wine selection, including the president of the airline, Sir Tim Clark and an expert buying team.

At the heart of Emirates’ wine strategy is its unique approach to purchasing exceptional wines en primeur, years before they are released to the market, then allowing these vintages to mature and reach their potential before serving on board. Most wines are not available en primeur and for these, Emirates’ own team of wine connoisseurs has built direct relationships with some of the world’s most prestigious vineyards. This enables Emirates to handpick and secure the most exclusive and rare labels for its customers and is a markedly different approach from other airlines who source their wines through brokers or tenders. •

We offer creative and innovative solutions through in-house research, customised products and packaging

Our Promise is inside Phone - +27 (0)11 4526730 Email - info@vivit.co.za Web - www.vivit.co.za Industrial pump solutions from Verder

8

Food Review | February 2019

Manufacturer of cake pie fillings, toppings, yoghurt fruit pulps,caramel treat, milkshake syrups, salad dressings,mayonnaise and sauces.

FSSC 22000 Certified Halaal and Kosher

NEWS

Digital transformation in the fresh produce industry

A

veva has announced a partnership with Tomra to embed SCADA technology in sensorbased sorting and packhouse solutions for the fresh produce industry. This agreement unlocks greater operator performance, visibility and efficiency with Tomra and Compac equipment.

The global marketplace puts tremendous pressure on those operating within the endto-end food value chain to deliver greater performance, efficiency and safety.

Technology investments in automation, control, and data-driven decision support can help overcome these

challenges. ‘The partnership combines the most advanced automation technology and best practices to deliver a step change in next-generation packhouse operations. Aveva brings vast experience of industrial automation across multiple verticals,’ explains Mike Riley, head of Tomra food grading. The first Compac product resulting from this partnership is Smartline™, which is built on Wonderware

by Aveva. Smartline features an operational dashboard for visualisation of line performance and an intuitive user interface designed to facilitate line control for pack houses of all sizes. •

Africa achieves triple ISO certification

T

he company, part of the international group specialising in thermal transfer ribbons, recently added two further ISO certifications, which include ISO14001 for the environment and ISO45001 for occupational health and safety, following 2017’s ISO9001 certification.

Armor Africa’s managing director, Andrew Fosbrook, says the local subsidiary was the first company in the group to obtain the new ISO45001 certification. ‘It’s been an incredible feat to achieve triple ISO certification over the last 18 months, which not only consolidates our health, safety and environment culture, but also ensures compliance with the group’s standards.’

He highlighted the company’s innovative environmental programme committed to the group’s zero landfill policy.

‘We are running a programme where we compress our waste film left over from the production process and supply it to a cement manufacturer who uses it as solid waste fuel for kilns for cement production,’ he concludes. •

New slitting and distribution terminal for UPM Raflatac

T

Shaun Johnson, director EMEIA service and logistics, Rui Nozes, adviser, financial affairs, trade policy, public diplomacy, communications, Embassy of Finland and Ralph Bhengu, country sales manager, South Africa

he company, which supplies self-adhesive label stock, has opened a new slitting and distribution terminal in Johannesburg.

The new terminal will supply innovative and sustainable paper, film and specials products to label converters in sub Saharan Africa.

Johannesburg is the largest market area with highest growth potential in the region. Located in Germiston, the new terminal features both one and two metre wide slitting capabilities. The introduction of two metre wide slitting capability enhances UPM Raflatac’s service offer range to provide even more MEGA (net width) services.

The terminal is part of UPM Raflatac’s programme to improve, adjust and consolidate the company’s operational and service

11900 - PROPAK AFRICA 2019 VISPROM ADVERT NEW MEDIA 177X65_V2.indd 1

platform in South Africa. Following the completion of the new terminal, the former Johannesburg and Durban terminal operations were relocated to the new facility, while Durban sales office was relocated to a new address in Durban. In addition to the new Johannesburg terminal and the sales office in Durban, UPM Raflatac has terminal operations in Cape Town.

‘With the new terminal, we will be better able to meet the customer and market expectations for high quality products with enhanced service. It improves our competitiveness and thus better positions the company as a leading label supplier in South Africa and Africa,’ notes Ralph Bhengu, country sales manager. •

2018/08/22 09:22

February 2019 | Food Review

9

NEWS

Safer ink launched

T

oyo Ink India launched a new brand NEXpress. The range will cover all its packaging-related inks and coatings, including a regulatory safe line-up, tailor-made for the packaging of food, pharmaceuticals and other consumer products. The basket of packaging solutions will support package printers in the production workflow, by supplying them with the materials and required certifications needed to meet today’s packaging performance and regulatory needs.

The offering is organised under four product and service categories: offset printing, flexible packaging solutions (gravure and flexographic inks), UV printing and coatings. Each category offers a wide range of packaging printing inks and coatings with high functionality and excellent printability for premium print effects. •

Israeli food group offers R4.8 billion for Clover

M

ilco consortium is led

by Israel-based Central Bottling Company (CBC). The company offered to purchase 59.5 per cent of the South African food-drinks producer. JSE-listed Brimstone are also offering to buy 15 per cent of Clover’s shares.

Other members of the Milco consortium include Ploughshare Investments, which will buy 10.9 per cent and IncuBev, 8.3 per cent. Clover’s management will retain a 6.3 per cent stake.

CBC is a privately owned international food and beverage group whose subsidiary companies serve more than 160 million consumers worldwide.

Milco believes that Clover presents a uniquely attractive

10

Food Review | February 2019

investment, given its expansive chilled distribution capability, strong market position for key brands and experienced management team. With its extensive knowledge of the dairy, juice and non-alcoholic beverage industries, it has the technical and research ability to bring healthier food to consumers, access to international brands and connections and operating experience in sub-Saharan businesses. In addition to its proven commercial and trade abilities, Milco intends to combine its capabilities with those of Clover to unlock value through key strategic initiatives with expansion into select subSaharan Africa territories. •

NEWS

SA’s first cannabis laboratory opens Afriplex is excited to announce the establishment of its dedicated cannabis laboratory. The facility will meet the requirements of an exploding cannabis industry for high quality processing and testing in South Africa.

T

he lab has been in development for the last 18 months.

It forms part of work being done to bring its cannabis processing facilities up to Department of Health and the South African Health Products Regulatory Authority (SAHPRA) regulations.

‘We have invested in a specialised team of experienced professionals and researchers to bring the cannabis laboratory online. Our clear focus to cannabis and cannabinoid testing has resulted in the South African Cannabis Research Institute (SACRI) nominating the Afriplex Cannabis Laboratory as the laboratory of choice in South Africa,’ Robert Longrigg, Afriplex responsible pharmacist enthuses.

The Cannabis Laboratory includes an intricate security system, which limits unauthorised access. Stringent, good laboratory practice (GLP) is in place to ensure correct control throughout the laboratory. Documentation and an integrated laboratory information management System (LIMS) will keep track of: arrival, storage, client and partner research projects and details of samples from seeds and plants. It will track right through to the development of active pharmaceutical ingredients (APIs) and other extraction samples of tetrahydrocannabinol (THC), cannabidiol (CBD) and cannabinol (CBN). Laboratory equipment will be maintained and serviced, calibrated, sterilised and decontaminated in accordance with good GLP and GMP practices laid out by Afriplex and the SAHPRA. The Afriplex Cannabis Laboratory has a three-tiered approach: 1) Receiving, identifying and processing 2) End-product analysis 3) Research and development.

‘The processing laboratory is set up to ensure reproducible and effective cannabis products by handling receiving aspects like investigating the appearance of the arriving, cultivated cannabis’ morphological and microbiological presentation. This will ensure the appropriate, respective cannabis strain has arrived on site prior to the extraction process proceeding,’ Longrigg, notes.

Quantitative assays using GC-MS, GC or HPLC will be used to ascertain the volume of THC, CBD or CBN in the respective identification samples. Afriplex will make use of existing and create new libraries of identification markers to identify stock arriving at the plant.

Samples from the final powders, tinctures, oils and APIs will be tested in the Cannabis Laboratory for stability, quality, reliability, and reproducibility. This will happen in the same manner Afriplex prides itself on with its current quality control laboratories ensuring product excellence throughout its facilities. •

Afriplex – www.afriplex.co.za

Hit all your inspection targets

Metal Detection Improve inspection results with the world’s only multi-spectrum metal detector.

CEIA’s unique

technology achieves the highest sensitivity to smaller metal particles by applying a broad spectrum of frequencies simultaneously and continuously. Easily and accurately distinguish between metal contaminants and product effects with no reduction in sensitivity.

www.heatandcontrol.com | info@heatandcontrol.com Cape Town +27 21 948 5934

SAFoodReview_JanFeb19_88.5w x 262h_CEIA.indd 1

11

February 2019 | Food1/24/2019 Review11:16:28 AM

EVENTS

Your gateway to Italian and international markets

The Milano World Food Exhibition’s TuttoFood is well known as a business matching event. This is confirmed by the 1 100 companies already registered – four months before the fair kicks off from 6 to 9 May 2019.

I

taly is the third largest investor in Africa with an estimated US$11 billion in trade. When it comes to trade interchange, the value is a whopping US$35.1 billion. Agrifood imports to Italy from Africa account for 14 per cent.

In acknowledgement of TuttoFood’s ability to generate new business, the US Pavilion received an official endorsement from the US Department of Agriculture.

A new and exciting development this year is TuttoWine. This innovative concept presents business opportunities in the wine sector to Italian and international

12

Food Review | February 2019

professionals in a dedicated area organised in partnership with UIV (Italian Wine Union).

Retail Plaza, the modern retail arena, will be revamped to give voice to the exhibition market alongside retailers, with data partner Nielsen and various retail partners, which include Amazon, Carrefour, Gruppo Végé, Eataly, Easy Coop, Iper, Unes with Il Viaggiator Goloso and Metro. It also features workshops, conferences, in-store events and round tables.

The digital transformation zone features its own dedicated space at TuttoDigital.

This digital village is designed with startups in mind. Seeds&Chips is the Global Food Innovation Summit and will host high profile speakers in talks ranging from smart nutrition to sustainability.

Participant countries include Austria, Belgium, Denmark, Egypt, France, Germany, Greece, Hong Kong, Ireland, Iran, the Netherlands, Peru, Portugal, the UK, Romania, Spain, Switzerland, Taiwan and Turkey. •

Tuttofood – www.tuttofood.com

EVENTS fdt-Advert-88,5 mm (W) x 262 mm (H) trim - Repro.pdf

1

2018/11/07

Technology of food and drink in focus Food & drink technology Africa (fdt Africa) brings to sub Saharan Africa the full lab to table value chain in the food, beverage and dedicated packaging industry.

food & drink technology Africa 2019

P

resented by leading international trade fair organiser, Messe MÜnchen South Africa, the fdt Africa trade fair will be hosted at the Gallagher Convention Centre from 9 to 11 July 2019. The show will be co-located with IFAT Africa – the premier environmental technology trade fair for water, sewage, refuse and recycling. It also partners with analytica Lab Africa, the international trade fair for laboratory testing, analysis, biotechnology and diagnostics. fdt Africa covers the entire food and beverage process chain – from raw materials and processing through to packaging and logistics.

Messe MÜnchen South Africa’s co-location of these three events maximises overlaps and synergies between the three sectors, giving an expected 6 000 visitors access to the latest technologies across the entire value chain. This includes solutions to key industry concerns such as quality assurance, packaging, environmental issues and waste management technologies. fdt Africa has renewed its supporting partnership with Food SA in 2019, increasing industry focus on the food sector.

Additional highlights include a knowledge sharing forum and a B2B matchmaking area for key decision-makers, manufacturers, new business owners and agro-business stakeholders.

Exhibition space is available to leading food and drink technology manufacturers and solution providers wanting to participate in fdt Africa 2019. For more information, or to register to visit go to https://fdt-africa.com/.

Contact info@mm-sa.com

C

M

Y

CM

MY

CY

CMY

K

food & drink technology Africa is the premier platform for the Southern African beverage, food and packaging industries. The established event serves as a trade fair, top-selling market place and future-oriented knowledge centre.

Shaping the future powered by Messe München drinktec

Bringing together partners for the Southern African market in the analytics, food & beverage and environmental technology, we are proudly co-located with:

fdt has an impressive footprint in the events industry

February 2019 | Food Review

13

14

C O M PA N Y F O C U S

A to Z automation Progetto International is based in Killarney Gardens, Cape Town. The company specialises in the supply of services and equipment to complete small and turnkey solutions in the materials handling, packaging and process industries.

All projects, machine, automation and control designs are developed, researched and implemented locally.

Food Review spoke to Rocky Stone about the company’s product and service offering as well as its excitement around the upcoming Propak Africa.

‘W

e commit ourselves to fulfilling clients’ requirements, from conceptual design to implementation, delivery and after sales service,’ Stone notes.

Progetto International’s (Progetto) aim is to provide the best solutions and equipment at a competitive price to clients. ‘We deliver this by maintaining a good balance between time, cost, scope and quality. We also align and network with highly professional suppliers to achieve a good level of planning, price negotiation and quality control.’

The team at Progetto specialises in managing processes from start to finish. The task includes handling basic concepts of automation requirements through research, development and assimilation of all factors involved leading up to construction and assembly of necessary components. ‘This often involves extensive technical drawing drafts and close consultation among team members. Every component in the assembled systems needs to function perfectly,’ Stone enthuses. ‘Progetto currently operates in the food and beverage, pharmaceutical, agricultural and packaging sectors. These remain the core focus area for the company.’

Initially established in 2002 in the Western Cape it has since expanded with service engineers and agent companies in Gauteng and KwaZulu-Natal.

‘We’ve successfully supplied equipment and implemented projects throughout South Africa and proudly crossed borders into Namibia, Zambia, Mozambique, Zimbabwe and Tanzania. Progetto’s main

“Industry trade shows like Propak Africa always provide an excellent platform to introduce our new developments. Exhibiting at the trade show is a great way to advertise and create brand awareness”

14

Food Review | February 2019

Visit us at stand 6 H13

C O M PA N Y F O C U S

specialties lie in full automation and control of packaging machinery; filling equipment; carton and tray packing and handling; labelling equipment; palletisers; leak testers, trimmers and conveyors ranging from light duty to pallet handling and auxiliary systems.

‘Industry trade shows like Propak Africa always provide an excellent platform to introduce our new developments. Exhibiting at the trade show is a great way to advertise and create brand awareness.’

including in-feed and discharge conveyors.

In many instances, case closers and sealers can be integrated into new or existing lines and used as part of a modular system.

Semi-automatic sealers deliver quick, efficient case packing and sealing. Units are available for fixed or random sized boxes.

Machines can be custom fitted with a variety of options, including custom in-feed and discharge conveyors.

A case sealer is a packaging machine that applies hot melt adhesive to the bottom LATEST PROJECT: and/or the top of a corrugated case or Progetto’s filler-capper proves popular box to securely seal contents within.

The company’s latest development is an Semi-automatic case sealers can handle automated in-line filling and rotary capper uniform or random sizes, or hold boxes system. The multi-head piston filler fills steady for filling or even fold major flaps containers from 100ml up to a litre, as it seals. then conveys containers to a rotary

Fully automatic case capper. Units can be used for sealers fold all four top a variety of screw cap sizes flaps of a box prior to due to the design of the applying hot melt adhesive Progetto International has magnetic clutched heads to to its top and/or project management, design ensure a constant tightening bottom. These systems and manufacturing capabilities torque. From there the filled greatly reduce labour containers can exit to a requirements. Boxes are to cater for its customers’ labeller or packing station. sealed on demand and specific needs and apart from initial set up requirements.

NEW FROM PROGETTO don’t require operators to • Automated carton packer run. Random case sealers are Progetto has developed its own indesigned for use in any packaging line automated carton packer system. At environment and they avoid ‘set up’ time first glance, the design appears straight as they self-adjust for each box as it forward. On closer examination, you find is processed. numerous features that require highly Cases have to withstand rough handling, specific and accurate positioning of harsh environmental conditions and shifters, moving arms and coordination potential tampering. Hot melt of various parts. To add to the challenge, adhesive applied directly to case flaps the line also needs to, when unattended, creates a strong, rigid bond which helps move containers and cartons into the ensure boxes remain intact and sturdy packing zone, complete the tray packing at all times. The packaging industry has application and then smoothly move packed proven tape sealing packages cannot offer and sealed cartons out of the system. the same advantages as sealing Automated packers need a small footprint with hot melt adhesive. so the unit is positioned in-line and as close Hot melt systems provide as possible to the moulding machine(s). cost savings, safety, Progetto’s system is a highly predictable tamper evidence, operation capable of running 24/7 with operation, structural minimal attendance and the need to be integrity and ease of relatively easy to programme and control. It maintenance. • is available at a very cost competitive price.

For more info • Carton / case closing and sealing contact the Hot melt adhesive case sealers are available Progetto team for fixed or random sized cases. Most have at (021) 557 3399 easy adjustments for quick size changes.

There are numerous options available,

DID YOU KNOW?

Progetto – www.progetto.co.za

February 2019 | Food Review

15

I N D U S T RY TA L K

Overcome digital dread As African manufacturers begin to upgrade operations, mapping out an incremental approach is essential. Smart factories, digitisation and the Internet of Things (IoT) are hot topics in the manufacturing sector right now.

W

hile these technologies are creating a buzz, their complexity can be overwhelming. ‘With a practical, incremental plan of action, including options with minimal disruption and low-risk, even those who have been reluctant to embrace next-generation technology can get started on the journey,’ advises Adriaan Rossouw, director of EOH Infor Services (formerly Softworx), Infor’s master partner in Africa, operating as a Gold Partner.

There are five steps to embracing the digitisation journey: easing in; determining the goals; addressing funding issues; prioritising actions and delineating the size of the move.

To ease in, it’s important to realise equipment can be modernised, processes upgraded and new technologies adopted gradually while controlling risk. ‘With a gradual approach, manufacturers can turn to edge applications, hybrid solutions, and a phased roll-out to build confidence and gain buy-in from the various teams,’ Rossouw adds. ‘A gradual approach also provides time to establish data security and ensure compliance with modern regulations, like the EU’s General Database Protection Regulation (GDPR).’

Now is the time to determine goals for the investment and tactics to get there. Most digital technologies, like IoT, are not out-of-thebox solutions you simply plug in. ‘A customised approach is critical,’ Rossouw advises. ‘Setting a well-defined plan with Adriaan measurable milestones Rossouw will help eliminate project ambiguity. Focus on building a plan that is practical, doable, and cost-effective.’

Start with viable phase one goals: • Prevent unexpected down-time and keep shop floor assets running • Better manage inventory levels with fewer stock-outs • Meet customer demand for highly personalised products • Avoid broad goals like ‘double profits’ or ‘increase sales’.

Funding issues must be hashed out at the outset. If the business isn’t ready for a huge investment in IT solutions, start small with a subscription-based cloud deployment, eliminating the need for large capital investment. ‘This allows you to reap the

16

Food Review | February 2019

A well-defined plan will reduce downtime and keep the shop floor running

benefits of cloud computing while protecting critical customer data and moving forward while easing stakeholder anxiety,’ states Rossouw. ‘With no need for hardware and systems such as servers, security, and backups, the IT team can focus on other issues, rather than continually worrying about upgrades and back-ups.’

Another way to overcome funding issues is to use savings generated from Phase One to fund Phase Two projects. From business intelligent tools for tracking realtime results, to CRM solutions; shop floor scheduling, planning and time-tracking; field service management, tracking warranties and service agreements and inventory management to improve accuracy, massive savings potential is offered.

Building the business case to prioritise steps is important. There are some prerequisites that are must-have basics for modernising operations. ‘These are the foundations for growth. Consider: end-toend visibility; mobility; attractive, easyto-use interfaces; self-service reporting; workbenches and dashboards; and nonmodified software. All these elements can be achieved with one modern Enterprise Resource Planning (ERP) solution,’ Rossouw points out.

The size of the move often guides the strategy. Offering the product as a service or outcome-based solution - rather than selling the product - is gaining traction in

some industries. ‘This often requires new strategic thinking and the integration of unfamiliar technologies,’ Rossouw says.

Deciding whether to increase services and/or scale can be a difficult decision.

This decision could be made easier by taking hold of the competitive landscape, to guide the level of adaptation required, but prioritising the customer is a better approach.

‘Analyse customer needs and provide solutions. With complete supply chain visibility and real time insights, organisations can not only have better control of their product, but also provide control to the customer, allowing them to track progress in real time,’ he adds.

‘For customers seeking specialised customisation, companies can leverage existing data by applying smart analytics and AI to determine and predict customer needs on an individual basis.’

This is an exciting time to be in manufacturing. ‘The multitude of opportunities and technology options can also make it overwhelming. With a pragmatic view, manufacturers can transgress common barriers, set realistic goals and find funding to make innovative ideas come to fruition,’ Rossouw concludes. •

EOH - www.eohinforservices.com

P R I VAT E L A B E L M A N U FAC T U R I N G

Eyeing up the benefits OAL has announced the formal launch of the world’s first artificial intelligencebased vision system, April Eye, for date code verification.

T

he system removes the operator from the date code verification process, achieving full automation to reduce risk of product recalls and emergency product withdrawals (EPWs). Reaching speeds of over 300 packs a minute, April Eye can make a significant improvement to processes, safety, quality and efficiency. It delivers cost savings to food and beverage manufacturers on their packaging lines.

By combining machine learning and artificial intelligence, April Eye transforms traditional date code verification processes, which relies on operators to check the date code is printed correctly. The system removes

led by April Eye stems from an initiative e wast food limit to ler a large retai

human error inherent in these boring, repetitive tasks. By taking photos of each date code, the system reads them back using scanners to ensure they match programmed date codes for a specific product run. This fully automates the verification process and allows food and beverage manufacturers to achieve unmanned operations and full traceability.

Running at speeds of over 300 packs a minute, it also allows increased throughput without compromising product safety. The production line comes to a complete stop if a date code doesn’t match. This ensures no incorrect labels can be released into the supply chain, protecting consumers, margins and brands.

WORLD LEADERS IN INDUSTRIAL FOOD PROCESSING EQUIPMENT

Visit us Propak at Courlan Africa ders Sta nd Hall 6, J 10

Cutting-edge & award-winning technology: Cook Chill Systems

Cooling Systems

Jet Cook™ Steam Infusion

Sous Vide

Recipe Management Cook Quench Chill Cooking Kettles

Continuous Systems Can Opening & Crushing “After nearly 40 years of using our steam pots it was time to move onto the next generation of cooking - Jet Cook Steam Infus ion” MARK DU PREEZ - Take 5

Contact our Southern African Agents: Claire Tucker - Courlanders Agencies Tel: +27 (0) 43 7225513 Email: c.tucker@courlanders.co.za

Soups & Sauces

Rice, Pasta & Vegetables

Desserts & Preserves

Dressings, Relishes & Dips

Meat, Poultry & Fish

Beverages/ Maheu

February 2019 | Food Review

17

P R I VAT E L A B E L M A N U FAC T U R I N G

ABOUT OAL The company assists food manufacturers to become automated and future-proofed.

It is currently involved in multiple R&D projects valued at UK£4.5 million.

April Robotics: Robots are the future.

April’s Robotics team are committed to dramatically improving productivity, food safety and traceability through the application of technology in food processing. It uses proven robotic equipment to provide next generation food manufacturing preparation and processing systems.

OAL Connected: Delivers marketleading label and date code verification systems. Currently installed on over 1 200 packing lines, these systems ensure full compliance with retailers’ codes of practice. Once protected, food manufacturers achieve fast payback using the OAL Connected modules to add OEE productivity measurement, connectivity to line equipment, QA checking, traceability and paperless recording.

Traditional vision systems have relied on optical character recognition (OCR), designed to read specific characters. Due to the prevalence of inkjet printers in the food industry, which have more variability,

these vision systems have not been widely implemented. OAL developed April Eye, which uses basic cameras backed up with an artificial brain to deliver a vision system that can deal with variations such as lighting, positioning, print quality and placement inherent in a food or beverage plant and read anything legible to the naked eye. The technology eliminates errors, offers full traceability and protects consumers and a brand while reducing labour costs and waste.

The system improves overtime, further safeguarding manufacturers.

April Eye stemmed from an initiative led by a large retailer to eliminate food waste in the supply chain by preventing human error.

Incorrect date codes and packaging are one of the largest sources of food waste.

OAL spearheaded the development as part of its Food Manufacturing Digitalisation Strategy, supported by the University of Lincoln and Innovate UK grant funding - designed to investigate how artificial intelligence could revolutionise this key area of the food manufacturing process. The University of Lincoln put together a team of global experts in AI, including Professor Stefanos Kollias, founding professor of machine learning to develop the solution. The system was first deployed with two leading global manufacturers and has since been

rolled out across existing OAL Connected customers, with no EPWs related to date code errors to date. Wayne Johnson, OAL connected director, comments, ‘Having experienced the pain of EPWs and product recalls first-hand, I was determined to develop a product that would offer food and beverage manufacturers a bulletproof solution to avoid problems linked to label and date code verification.

We’ve completely turned vision systems on their heads, allowing manufacturers to move to unmanned production, improve traceability and reduce costs across the board. April Eye gives them the security they need to do this as it really is a fail-safe solution.’

With two industry award wins in the bag, it’s clear the industry understands the importance of the April Eye patent-pending technology. Despite the complexity of artificial intelligence, food manufacturers will be amazed by how simple the technology is to use, while achieving far-reaching results, including more robust and reliable supply chains to reduce food waste and improve food quality. A hand scanner solution and in-line scanning are already available, with a standalone audit solution coming later in the year.’ •

OAL Group - https://connected.oalgroup.com/

FOOD & CONFECTIONERY PROCESS SYSTEMS COMPLETE TURNKEY SOLUTIONS BACK BY 180 YEARS OF EXPERIENCE

BCH LTD

Visit us Propak at Africa Courlan ders Sta nd Hall 6, J 10

Courlanders Agencies (Pty) Ltd, 25 Commercial Road, East London 5201, South Africa +27 (0) 43 7225513 | c.tucker@courlanders.co.za | www.bchltd.com

18

Food Review | February 2019

NOSA Tes�ng for CO2 analysis and tes�ng now accredited When it comes to beverages, carbon dioxide (CO2) provides effervescence, a level of acidity and some protec�on against microbiological growth without the beverage looking, smelling or tas�ng strange, and without any undesirable levels of trace impuri�es. The food industry also employs carbon dioxide for food processing applica�ons, such as chilling and freezing, modified atmosphere packaging and temperature control for products being stored and transported.

But as we know, we obtain CO2 as a bi-product and it must therefore undergo effec�ve purifica�on for suitability as a direct food addi�ve in beverages. Gas suppliers must iden�fy, measure and control the levels of trace impuri�es in the purified CO2, and similarly, carbon dioxide users have a responsibility to take appropriate steps to ensure that suppliers have met this responsibility.

NOSA Tes�ng’s methodologies and facili�es for CO2 tes�ng are now accredited, by SANAS under ISO 17025.

NOSA Tes�ng is equipped to provide chemical tes�ng for all CO2 methods, including the following: CO2 – 204

Determina�on of total sulphurs in carbon dioxide (CO2)

CO2 – 205

Determina�on of permanent gases in carbon dioxide (CO2)

CO2 – 208

Determina�on of BTEX and hydrocarbons except 1-Butene in carbon dioxide (CO2)

CO2 – 209

Determina�on of purity of carbon dioxide (CO2) by the Caus�c Absorp�on Method

Should you require any addi�onal informa�on on our capabili�es rela�ng to comprehensive CO2 analysis, please feel free to contact Keshav Beachen (NOSA Tes�ng Na�onal Sales Manager): keshav.beachen@nosa.co.za +27 (0)76 114 9420 Aspirata Audi�ng Tes�ng and Cer�fica�on (Pty) Ltd t/a NOSA Tes�ng: Registra�on No. 2013/002068/07 Directors: L Bachulal, PG Erasmus

ADVERTORIAL

Custom-Cooking inspired by what your brand stands for What does your customer think of your product? More importantly, how do they feel about your product? Contract manufacturer, ButlerFoods, shares their insights into this growing market segment.

We start by creating an individual also empower and uplift and see our own portfolio for each customer people thrive. In this prosperous based on their specific needs, environment, it is only natural product developments, that understanding requirements and and supporting our volumes. Uniqueness is customers, in their In the past two not found on a catalogue mission to fulfill years, ButlerFoods has or pricelist. Nothing a brand promise, manufactured 1 500 about a ButlerFoods become the customer is generic. everyday-norm. tons of a sauce for one This is an allLeading and popular customer! encompassing and pizza franchises intensive approach to and well known pork becoming the manufacturing manufacturers make use of partner to a customer, custom-cooking solutions in the form understanding the brand promise and of pizza base sauces, salad dressings, aligning ourselves with it. It is maintained marinades, glazes and other value-add and upheld as a result of taking care sauces. For your brand to be noticed and and being selective in our choice of chosen – you must stand out - whether you

DID YOU KNOW?

A

brand is the feeling your customer experiences when tasting a favourite sauce or the goosebumps they get when preparing a meal that rekindles a happy childhood memory, virtual time-travel to a foreign country when experiencing the smell of a certain dish. It is the positive anticipation experienced when marinating freshlybraai’d ribs and the certainty that when your product is used, the delight factor is a given.

It is up to you to deliver on the promise, which makes a direct connection to your customer’s gut. Your brand promise must be fulfilled in a way that not only pleases but exceeds your customer’s expectations.

Everytime.

“… your brand promise must be fulfilled in a way that not only pleases, but exceeds your customer’s expectations ” Custom-cooking is much more than just manufacturing a unique product. Our company builds a holistic relationship with customers. We get to know what your brand stands for and what you promise your clients. Only after completely understanding this, will we fully align ourselves with it.

20

Food Review | February 2019

partnerships. ButlerFoods takes pride in continuously ensuring a long-term synergy with our customers.

The facility is fully HACCP certified and food safety is a top priority. It is an integral part of our blueprint and is both visible and tangible in the culture of the company and its people. The true commitment from the management team and the complete alignment of the company to a brand promise is evident, not only in the adherence to food safety standards, but they went even further and established an academy, which focuses on the principles of food safety, life skills and personal growth for all employees. We are not just passionate about cooking, we

manufacture a unique chutney or tomato sauce or an innovative basting. You must be different and unequalled.

ButlerFoods custom-cooks for the new, promising manufacturer up to the established manufacturer or retailer requiring consistent tonnes of product per week or month. •

ButlerFoods - www.butlerfoods.co.za

C O L O U R S & FL AVO U R S

Feasting with our eyes Conventional wisdom that we eat with our eyes has never held truer.

Social media has invaded every aspect of our lives and food is no exception. To be ‘Insta-worthy’, food has to be ‘Instagrammable’.

M

illennials love vibrant, colourful food that stands out from the mundane. Go searching for this kind of information and you will find thousands of posts supporting this statement. According to Innova’s Top 10 Trends for 2018, 10 per cent of consumers in Europe and the US are influenced by social media when it comes to purchasing food and beverages.

These days, #foodporn is serious business: confirmed by an episode of Business Daily presented by Elizabeth Hotson for the BBC World Service on 28 September 2018, aptly named The Food Porn Business.

Europe and the US are already venturing into the realm of social media and South Africa will soon follow. Local food companies would do well to take notice of the trend to find food that stimulates the

22

Food Review | February 2019

senses and encourages consumers to take a photo of it and share it on social media platforms such as Instagram, Pinterest and Twitter.

Candurin is Merck’s range of pearl effect colours, developed for food and pharma applications. This product might just be the answer to the #foodporn or visual hunger1 requirements of the current market.

Widely approved, these food colours are all substrate based. Mica platelets are coated with titanium dioxide and/ or iron oxide to create beautiful pearlescent effects – formed by the simultaneous reflection, refraction and transmission of light. This play of light is where magic happens.

The colour palette encompasses shades of cool silver-white pigments, ethereal interference colours to striking mass tone shades of tempting red, elegant gold and earthy copper and bronze. Depending on the particle size Candurin pigments impart effects from a subtle gloss, to a special lustre or a fascinating sparkle.

Candurin pearl effect colours offer a multitude of benefits. One of the main benefits is it couples to consumers’ desire for natural food ingredients. Another benefit is that it is of natural mineral origin. The claim ‘no artificial colours’ can therefore be used on final products. It is also compatible with other food colours whether of natural or synthetic origin. As with all Merck pigments, it is produced using high quality ingredients at the company’s two production facilities in Germany and the US. It is reassuring to know both production facilities are GMP and HACCP compliant and all pigments in the range come with a dossier containing documentation

relevant to food applications. Chefs and food technologists can feel safe in the knowledge all pigments have excellent light, temperature and pH stability. They are also Kosher and Halal and suitable for incorporation into a vegan diet.

Innova Market Insights (January 2019) pinpoints another growing trend - the ‘discovery’ claim in both sweet and savoury confectionary. Curious consumers are set on discovering the previously unexplored in terms of texture, flavours and visual appeal.

Using pearl effect pigments can go a long way to making bite-sized snacks part of this unexpected journey of discovery.

Candurin can bring a touch of glitz, sparkle and glamour to any food, adding a fascinating touch of magic and a real sense of luxury. • (1) Visual hunger is a term coined by Charles Spenser, Katsunori Okajima et al in their article Eating with our Eyes: From visual hunger to digital satiation, Brain and Cognition Volume 110, December 2016, Pages 53-63.

Merck – www.merckgroup.com

Your secret recipe calls for our natural ingredients‌ Spice up your life with variety, purity and consistency and bring extraordinary flavour and colour to your table with Sensient’s innovative product range.

t e f i We bring l

www.sensient.com

s t ! c u d o o pr

C O L O U R S & FL AVO U R S

Why are consumers choosing natural colours?

Consumers are moving towards clean, sustainable and healthy options when purchasing food and beverages. They are willing to pay a premium price to buy products that contain ingredients they recognise and trust.

A

n article in Forbes Magazine states: ‘People care about clean labels and transparency - and they are paying attention to the power of plant ingredients.’

It’s no wonder plant- based product claims increased by 62 per cent globally from 2013 through 2017.

This remains true, not only for key base ingredients, but food colours too. A report on a 10-year study reveals the number of consumers consciously buying food that uses natural colours is on the rise. This indicates a growth rate of 6.5 per cent in the next 10 years.

Top three reasons why natural colours are on the rise 1. Growing health awareness Colour plays an important role in food. Experts advise eating different coloured food for optimal health benefits. Growing health awareness causes consumers to choose products that have natural food colourants, especially in products aimed at babies and young children. The trend is also coupled to positive feedback on the effects and benefits of natural colours on the human body and environment.

Consumers want to verify ingredients within their chosen food and beverage before purchasing. A rising preference for natural, organic and non-GMO products has resulted in manufacturers shifting to natural colourants.

2. Government support Growing market demand and appeals by manufacturers of natural food colours has increased government support in several countries. Some

24

Food Review | February 2019

countries have imposed stringent rules and regulations pertaining to the use of clean label, eco-friendly food and beverage products and on food safety.

Government support is further boosting the natural food colour market and therefore consumption.

3. Manufacturers adapting to the market Working towards the greater good starts inside a food manufacturing factory. Consumers aren’t just looking at how food looks and tastes, but also what is going on ‘inside’ a product. They are also demanding more variety.

Manufacturers of natural food colours are rapidly adapting to market needs. The result?

Increased research and development of new colours from different natural sources. Roha has embraced this and introduced a wide range of plant-based food colours made from various natural resources, such as fruits, vegetables and leaves.

GROWTH OPPORTUNITIES FOR COLOUR MANUFACTURERS Manufacturers of food colours are leaving no stone unturned to leverage lucrative market opportunities. Apart from contesting challenges that natural food colours present i.e. shelf life and stability to heat and light, manufacturers are meeting rising demands by distinct initiatives.

Roha offers customised

“ Roha have introduced a wide range of plant-based food colours made of various natural resources, such as fruit and vegetables ”

natural colours, meeting the precise need and requirements of customers in a specific application.

Roha’s different brands - Natracol, Futurals and Futurals Pro – allow the manufacture and supply of all natural food colours through each individual brand.

Natracol: Roha made a quick move into manufacturing natural colours with Natracol, a range that doesn’t compromise on taste, flavour or health and covers a range of applications.

Futurals: Colouring foodstuffs in this range are manufactured from entirely natural processes. This range of colours has absolutely no chemical intervention and can be used across applications.

Futurals Pro: An enhanced range of Futurals using premium grade raw materials and optimised processes, this variety maintains excellent stability to heat and light and long shelf life.

It also eliminates preservatives and other e-numbers for a 100 per cent clean label solution.

Healthier lifestyles, and food habits, a cleaner environment and the need to protect natural habitats – are clearly fuelling the growth of natural food colorants and the industry at large. •

Roha – www.roha.com

C O L O U R S & FL AVO U R S

Symrise is adopting an innovative approach creating winning taste profiles for vegetarian and vegan food products.

Best taste alternative proteins

T

he question to ask is what will consumers want to eat in the future?

Increasingly, it seems this includes meat-free products. Consumers eat meat-free foods for a variety of reasons: concern for animal welfare, a desire for healthier food and adding variety to their diets.

A US study, currently underway indicates that few consumers will compromise when it comes to taste. According to market research company Mintel, 68 per cent of those questioned said taste was the most important factor in dishes based on alternative proteins.

In the Symrise Protein Center of Excellence at its headquarters in Holzminden, Germany, researchers, flavourists, food technologists and chefs are developing authentic taste solutions for products based on alternative proteins.

All components such as taste, texture and visual appeal meet consumers’ desire for food that contains less meat or is meat-free.

If consumers choose alternative proteinbased products these must overcome sensory and taste challenges. ‘We are actively engaged with consumer motives and have derived preferences regarding meat-free products from them,’ explains Eva Scholten, marketing manager Culinary EAME at Symrise. ‘Vegan and vegetarian products need to do a lot: provide a juicy texture, a pleasant mouthfeel, spice, bite and even grill notes.’

Depending on the motive, requirements for natural and fresh ingredients in a product can also affect purchase and consumption.

There is a need to create new products in a variety of categories – a brand new generation of products that can do more than provide an alternative to previouslypreferred meat variants.

Taste without compromise for alternative protein sources

FAST FACT SYMRISE IS ADDRESSING the global trend towards meat-free alternatives, offering taste profiles while keeping the indulgence factor.

The company has managed to provide products made of pea, soy or rice proteins with a taste profile that includes all the preferred aspects. Onion is one of the most important suppliers of taste and a core competency at Symrise. Along with herbs, spices and a variety of notes that provide meaty attributes, Symrise relies on a wide assortment of vegan taste solutions that fulfil consumer desire for more naturalness.

Symrise uses advanced technologies to develop savoury base notes meeting all preferred aspects for alternative protein based products, in a cost-efficient and integrated answer to this global challenge.

FROM CREATIVITY TO CULINARY INNOVATIONS At the new centre, flavourists and application technologists develop taste solutions for selected market-relevant end products. One of its focuses lies on taste solutions for savoury meat-free product categories. Whether in burger patties of quinoa and pea proteins, hot dogs or falafel, Symrise tests every taste solution for its effects on the culinary product and refines them per consumer preferences.

In addition to tangible results for its customers in the form of vegan finished products, the taste expert also incorporates individual customer formulas into its development of applicable product and taste solutions. Symrise can also develop individual solutions and perfectly configure the texture, appearance, juiciness, mouthfeel and taste for a variety of alternative protein-based products.

In summary, Heinrich Schaper, president Flavour notes, ‘With our integrated taste solutions, we are contributing to the introduction of more sustainable ingredients in people’s diet. In this way, we’re meeting the global challenge of population growth and dwindling resources, while at the same time fulfilling changing dietary preferences.’ •

Symrise - www.symrise.com

26

Food Review | February 2019

Innovation In Action

Innovations that deliver superior equipment and performance

Heat and Control’s experienced team of engineers has designed the best nut production equipment to increase quality and output for peanuts, almonds, cashews and all other nut based products. From roasting to glazing, seasoning and coatings, frying and cooling, Heat and Control can assist you with complete solutions to add value to our nut based foods.

With manufacturing facilities and sales offices worldwide, Heat and Control supports manufacturers with experience, expertise and resources to develop the most value driven and efficient solutions for any food production challenge.

Put our innovation to action in your plant today!

Preparation | Cooking | Coating + Conveying | Inspection | Weighing + Packaging | Controls + Information

www.heatandcontrol.com | info@heatandcontrol.com | Cape Town +27 21 948 5934

C O L O U R S & FL AVO U R S

Tomato extract achieves nonGMO project verification

Lyc-O-Mato, Lycored’s proprietary blend for supplements, has become the first tomato extract to carry the Non-GMO Project Verified seal.

T

he seal gives consumers assurance a product has completed a comprehensive third-party verification for compliance with the NonGMO Project Standard.

Lyc-O-Mato is Lycored’s first proprietary blend and remains one of its bestselling products. Certified in the US and EU, it offers a synergistic combination of carotenoids, tocopherols and phytosterols, sourced from non-GMO tomatoes.

Zev Ziegler, head of global brand and marketing (Health) at Lycored says, ‘Letting nature provide a path towards wellness has always been a core pillar of our company. In that light, we’re proud to announce Lyc-O-Mato has become the first

Non-GMO Project verified tomato extract on the market.’

Consumer demand for non-GMO products is rising sharply. The number of people who say they avoid GMOs has reportedly tripled over the past 11 years and currently stands at 46 per cent*. NonGMO Project Verified is the fastest growing label in the natural products industry, representing over US$26 billion in annual sales and more than 50 000 verified products for over 3 000 brands.** Ziegler adds, ‘This could be the year when demand for non-GMO products reaches a tipping point. We’re delighted Lyc-O-Mato will carry the Non-GMO Project Verified seal ― it’s another sign of our unwavering

commitment to providing consumerfriendly products of the highest quality, efficacy, and safety.’ Lycored is supplied locally through SK Chemtrade. • *Hartman Group ‘Shunning GMOs. Consumer Worries Over GMOs Have Tripled Since 2007’, https://www. hartman-group.com/hartbeat/756/ shunning-gmos-consumer-worriesover-gmos-have-tripled-since-2007 **Non-GMO Project Verification FAQs https://www.nongmoproject.org/ product-verification/ verification-faqs/

Lycored - www.lycored.com

Tel 011 608 4944 Fax 011 608 4948 Email sales@sensetek.biz

FLAVOUR DIRECTLY FROM THE SOURCE Sensetek.indd 1

28

Food Review | February 2019

2017/02/14 12:01 PM

P L A N T & S E C U R I T Y S O F T WA R E

Secure your plant Keeping food and beverage processing and packaging operations competitive, requires hundreds of complex decisions every day, writes Stella Ondimu.

P

lant operators must ensure they make the right choices when investing in people and equipment that meet current and future needs. In the interim, they must ramp up productivity, meet dynamic demands and simultaneously cut costs.

These businesses need a comprehensive data management system that enables them to make decisions such as scheduling, quality control and performance analysis. This must happen in collaboration with specialists who can identify opportunities and implement improvements across all operations.

Food and beverage processing businesses can only affect what they can control. Raw materials costs at the beginning of the supply chain and customer demands at the other end are factors beyond their influence. The processing plant, however, is a core activity where they can optimise their product environments.

The goal is to convert raw materials into products that meet and exceed customer requirements and expectations at the lowest possible cost. This must be done while meeting quality standards demanded by industry mandates and customers. These businesses and their production environments must manage the returns on assets, invest to secure assets and meet long-term business goals, contribute to profits, collaborate with the rest of the business, as well as prioritise and monitor progress.

It can be overwhelming, particularly in the context of a rapidly evolving industry progressively incorporating digitalisation and other technological advances to meet the needs of changing markets. Consumer demands for more personalised products are increasing.

Competitive FMCG markets are forcing producers to become more agile and

produce additional innovative products.

Tetra Pak Plant Secure is a plant management service that delivers profitability improvements for customers.

It’s a total plant management service that begins with a detailed audit of all the equipment and systems across the customer’s value chain.

Food and beverage producers embrace Plant Secure in a six-step plan that includes detailed deployment that takes business strategy and risks involved into account. It measures value through detailed analyses and results in an improvement monitoring service. Operational improvements come off the back of a daily management system for goal tracking. Maintenance greatly influences asset reliability and cost management for greater productivity and lower operating overheads.

“The Plant Secure service focuses on bottom-line benefits with a solution that covers people, processes and tools”

The use of utilities and consumables must be optimised; spare parts sourcing and supply must be improved. Contractors must be effectively managed to ensure optimal management of the asset base.

It ensures robust product quality, food safety, and environmental considerations, incorporating international standards and local regulations.

An initial audit is combined with benchmark data on food manufacturing. It is based on information from more than 5 000 production lines worldwide. Specialists

can identify opportunities to improve efficiencies across the operation. This also informs specific operational and capital expenditure target optimisations specific to every project.

The model is based on tried and tested methodologies that result in shared risk and guaranteed outcomes. Tetra Pak’s payment is linked to business results and contracts are offered with quantified targets on sustainable operational expenditure reduction and capital expenditure optimisation.

Pilot projects have been conducted in the Americas and Europe. An Americas-based dairy operation cut operating costs by more than 10 per cent in the first year. Plant Secure is available to be rolled out to all Tetra Pak food and beverage customers worldwide.

The Plant Secure service focuses on bottom-line benefits with a solution that covers people, processes and tools. It leverages Tetra Pak’s investments in Industry 4.0, such as artificial intelligence (AI), automation, and data velocity that enables better customer support in the digital era.

The outcomes-focused service has measurably enhanced traceability benefits, accurately predicts machine issues and optimises operational performance. Plant Secure gathers these digital innovations into a cohesive whole suited to modern business models. •

ABOUT THE AUTHOR STELLA ONDIMU is the

communications manager, Tetra Pak Eastern and Southern Africa.

Tetrapak – www.tetrapak.co.za

February 2019 | Food Review

29

P L A N T & S E C U R I T Y S O F T WA R E

Blockchain enhances industry traceability Advances in blockchain technology could enable the food and beverage industry (F&B) to enhance traceability. In the US, food recalls and foodborne illnesses cost US$77 billion per annum. Better traceability can significantly reduce these costs.

B

lockchain comes into its own when the data needs to be highly secure or if smart contracts are to be managed.

This is the view of Marc Ramsay, ‎ vice president of the industry business unit at Schneider Electric South Africa. F&B organisations are given the ability to be much more precise in how they can track their goods. They could simplify the execution (invoice/payment) of a supply contract. When an issue occurs, they can be more accurate on what needs to be removed and what can be kept in the food distribution pipeline.

‘Verifications could all be dealt with within blockchain through smart contracts.

At IoT level, sensors could be placed on transportation devices, such as pallets and packages, so variables such as temperature and vibration level can be monitored and the environmental data stored in the blockchain.

‘Blockchain stakeholders would have real-time visibility into the stipulations of that contract and whether any of the agreed-to rules had been breached. This

powerful tool provides traceability, security, transparency and real-time access to contracts that affect upstream and downstream supply chain,’ he notes.

BLOCKCHAIN PROCESS UNPACKED In a blockchain process, networks of computers use consensus mechanism and cryptography to allow each participant on the network (or along the supply chain) to update a distributed ledger in a highly secure manner, without a central authority. For a hacker to breach one of the blocks in the chain would be difficult: to breach all the links in the chain at the same time would be nearly impossible.

In a private blockchain, this can be complemented by access rights rules, defined by each participant of the blockchain based solution, so that it is difficult to access the data of the ledger without the proper access rights. Some blockchain technologies have ‘smart contracts’ capability so that defined rules can be executed on the data of the ledger, in a similar secured way.

The level of trust built into such a system is high. When working within a trusted system, time and cost associated with lengthy back and forth business processes is reduced. The ability to track movements across the various stages of a product lifecycle become much more acute, thereby improving the efficiency of the entire supply chain (i.e. defective products can be quickly tracked and traced so that loss of revenues and damage to reputation is limited).

‘Although blockchain is still clearly in the experimental and pilot stages, Schneider Electric is prototyping how to leverage its expertise in plant automation and process control to build and develop solutions that improve traceability across product life cycles.

‘By partnering with blockchain technology specialists, such as Microsoft and IBM, we are assessing its contribution to the development of blockchain solutions,’ Ramsay concludes. •

Schneider - www.se.com/za.

Hall 5-A2 30

Food Review | February 2019

B E V E R AG E P R O C E S S I N G T E C H N O L O GY

Next level flavours without the sugar Excise taxes on sugary drinks are spreading and the lawmakers’ target remains the same globally: Get a grip on soaring sugar consumption through beverages.

F

rom a composition point of view, reformulated products do not show surprises. Predictably, sugar has been partially replaced by traditional artificial sweeteners. The question remains however: do traditional artificial intense sweeteners satisfy the taste expectations of a consumer who is used to drinking the full sugar beverage?

Without a convincing taste, the risk of sugar free drinks failing in the market is high. Stevia-based sweeteners do not have this additional burden, but need refinement to ensure further and more widespread use in the reduced sugar and sugar free beverage segment.

Jungbunzlauer, supplied locally through Savannah Fine Chemicals, offers a tool that greatly supports this refinement.

NEW TYPE OF FLAVOUR ENHANCER Erylite Erythritol is a fermentation-based polyol, approved in the EU in 2016 for use in beverages as a flavour enhancer. The maximum allowable amount is 1.6 per cent (w/w) in energy-reduced flavoured drinks or those with no added sugar.

Fermentation based production qualifies the additive as the only natural polyol approved for use in food and beverages.

From a physiological point of view, it has zero caloric value and a zero glycaemic index.

It does not increase the calorie load and is safe for diabetics. It is also a highly effective flavour enhancer. On its own, Erylite imparts a clean, sweet flavour that resembles the taste of sucrose.

When used in beverages, it offers the following benefits:

• Improves the taste of sweeteners based on steviol glycosides. Stevia plant extracts always impart a characteristic taste profile even at high purity levels.

That taste profile is characterised by liquorice, with occasional bitter notes, and a hard-to-ignore lingering effect.

Although steviol glycosides have improved in flavour over recent years, Erylite significantly mitigates remaining unpleasant notes and eliminates lingering effect. This is even observed on steviol glycosides with the highest concentrations of rebaudio- side A. Positive effects are not

February 2019 | Food Review

31

B E V E R AG E P R O C E S S I N G T E C H N O L O GY

limited to stevia extract, but are perceptible when used with traditional sweetening alternatives. • Used at permitted levels of up to 1.6 per cent, exhibits some quantitative synergies on sweetness with common sweeteners, i.e. steviol glycosides. When used in combination with stevia extracts rich in rebaudioside A, the sweetness of the combination of stevia extract and Erylite is higher than the sweetness imparted by stevia extract alone. In a sensory test, total sweetness perceived by the panel for a stevia extract and Erylite combination exceeds the sum of the individual sweetness contribution of both substances. A higher sweetness is clearly advantageous, as it helps to restrict dosage and cost.

SENSORY TESTS

EXPLORE SMOOTH REDUCTIONS

of Purees, Sauces, and Pastes Turn to Urschel for all of your size reduction needs. Our ComitrolÂŽ Processor line is designed for continuous production to team-up with your line. Each machine is crafted to fit your requirements. Dependable, rugged equipment backed by solid service for the long life of your machine. Production-proven operation in a sanitary, stainless steel design.

Types of Cuts? Reductions down to micro-dimensions for milling and purees. Processing dried ingredients, pastes, and liquids. As your partner in productivity, Urschel is here to support your cutting efforts and deliver effective cutting solutions.

www.heatandcontrol.com | info@heatandcontrol.com Cape Town +27 21 948 5934

Conducted on four different beverage types sensory tests reveal a trend towards a better taste and higher flavour intensity with the addition of 1.6 per cent Erylite to energy-reduced drinks. The effect differs in strength for each type. While the improvement on the cola drink is visible but not extraordinary, it is much stronger for apple-flavoured soft drinks and strawberry/pomegranateflavoured vitamin water.

Another beverage that amply demonstrates the positive effect of Erylite as a flavour enhancer is an ice tea flavoured drink. A cassis-flavoured iced tea was formulated with 50 per cent less sugar. Sweetness is adjusted to a 100 per cent sucrose level with rebaudioside A at 97 per cent. Using the same sensory panel setup, the drink was also tested against an upgraded version containing the maximum allowable amount of Erylite (1.6 per cent). In this setup, potassium lactate was used.

Lactates, neutralisation products of lactic acid, are known to heighten flavour-enhancing effects of sweeteners and mask off-tastes of certain sweeteners and bitterness of substances such as caffeine and minerals. The effect of potassium lactate on improving the taste of stevia extracts rich in rebaudioside A is particularly noticeable. Typically, 0.15 to 0.20 per cent potassium lactate is added.

The addition of potassium lactate significantly increased the acceptance level of the reduced-sugar iced tea drink. With 0.19 per cent potassium lactate, liquorice aftertaste of the stevia is masked well, which explains the improved sensory results. The addition of Erylite also improved the acceptance of the drink.

The effect is even more pronounced than the effect of potassium lactate. Improvement goes beyond taste and flavour intensity.

Sugar reduction not only changes the sweetness and taste of products, mouthfeel suffers too. Sugar is the main contributor of bulk to the drink.

Erylite at 1.6 per cent creates additional bulk, but using Erylite and potassium lactate together improves the drink’s performance further. This sets a new benchmark in terms of flavour as compared with the original formula.

Based on this convincing result, it seemed appropriate to test the combination of Erylite and potassium lactate on a drink with 70 per cent less sugar instead of 50 per cent. The result was just as convincing, as the taste panel showed a preference again substantially higher than the original drink with 50 per cent less sugar. •

The Global Leader in Food Cu ng Technology ÂŽ Comitrol, Urschel, Urschel logo symbol, and The Global Leader in Food Cutting Technology are registered trademarks of Urschel Laboratories, Inc. U.S.A.

SAFoodReview_JanFeb19_88.5w x 262h_Urschel.indd 1

32

Food Review | February 2019

1/24/2019 11:31:02 AM

Savannah Fine Chemicals – www.savannah.co.za

YOUR BRAND

PREMIUM DECORATION FOR LOCAL BRANDS – WORLDWIDE!

Nurembe rg, Germ any 12.-14. No vember 2 019

CCL Label

Beverage Solutions

www.ccllabel.com I beverage@cclind.com CCL Label South Africa 269 Fleming Street Germiston GP 1614 Johannesburg

YOUR PREFERRED LABEL SUPPLIER

B E V E R AG E P R O C E S S I N G T E C H N O L O GY

Efficient canning lines boost beer production As a leading player in the domestic beer market, Heineken Vietnam was looking to significantly increase beer production output of its Tien Giang site, located in the south of the country.

S

idel supported this ambitious goal with a complete line project featuring, among other highly efficient and highperforming solutions, the new Sidel filler EvoFILL Can. A subsidiary of the Heineken Group, Heineken Vietnam is the second largest brewer in the country, operating six breweries and employing around 3 000 people. With a focus on high-output and high-efficiency lines, they produce international and local brands through dedicated single-format lines.

A PROVEN PARTNERSHIP RESULTS IN A SUCCESSFUL, COMPLETE CAN LINE PROJECT The primary consideration at the Tien Giang site was that the brewer was looking to increase production output. Paul Bleijs, supply chain director at the brewery explains, ‘We wanted to buy a new complete can line, doubling capacity of the existing ones.

‘A typical challenge is you have to install the equipment while the brewery is in operation.

This is why you must know and understand the layout clearly. Thanks to the experienced line design team from Sidel – we overcame this obstacle.’

Gianmatteo Bigoli, strategic account director for Heineken at Sidel comments, ‘A stable expert team supports all customers on their projects. They can capitalise on customer proximity, grab their requirements and quickly implement the right solution for them.’

‘What cemented our cooperation through the past 13 years is our continuous focus on innovation: this is key for a global leader like Heineken,’ Bleijs says.

From line design through installation up to the commissioning phase, the Sidel team assisted

2

34

Food Review | February 2019

the brewery to take each step quickly. This was instrumental in starting production seven days ahead of schedule.

Sidel’s vertical start-up programme, including dedicated training specifically developed for the team, reduces time-tomarket by 40 per cent, while securing ongoing efficiency of The Tien Giang site in Vietnam line operations.

Sustainability is absolutely key for the Heineken group. In 2017, the brewery you can run four weeks after starting the first was recognised as the most sustainable canning, in three shifts, at a good operational manufacturing company in Vietnam by performance indicators (OPI) level means the the Vietnam Chamber of Commerce and job was well done.’ • Industry (VCCI), based on the annual Corporate Sustainability Index. ‘Besides good Sidel – www.sidel.com productivity levels, this line is consuming less energy and water, thus contributing to a good return on investment for us,’ Bleijs points out. Ha Minh Thanh, packaging manager 1,2,3 and 4 The new line at Heineken Vietnam, values the design of will focus on high output the can filler. ‘The ergonomics and safety and efficiency architecture of the solution are great. It is very easy to operate, maintain and clean.’

A JOB WELL DONE Sustainability, coupled with performance, was also high on the agenda when Sidel engineered top quality treatment system Swing. The technology is simple to operate and maintain, making Swing the ideal solution for pasteurising, heating or cooling cycles for cans of all formats and sizes. It also allows significant resource savings. Increased output paired with consistently high product quality and optimal resource savings are now achievable for Heineken Vietnam thanks to the new complete canning line. Beijls concludes, ‘Let the result speak for itself: if

3

1

4

B E V E R AG E P R O C E S S I N G T E C H N O L O GY

Overcome higher viscosity with electrical heat tracing Industry is often faced with drawbacks of higher viscosity in its manufacturing and operational efficiencies. This is particularly true in colder months or with sudden, unforeseen changes in temperature.

T

he term viscosity refers to the time it takes for an amount of fluid to run through a narrow pipe. An example is water, which features low viscosity as it flows more freely than oil. Liquids like honey and oil have a higher viscosity because they contain more complex molecular structures.

Temperature manipulates the viscosity of liquid. When the temperature drops, liquids like syrup develop a higher viscosity and become more difficult to transfer. When it is heated, molecules become more Frik van Dyk ‘excited’ and begin to move, which leads to lower viscosity.

Electrical heat tracing (EHT) can overcome the food and beverage industry’s higher viscosity challenges by keeping liquids at an optimal temperature.

This lowers viscosity and ensures liquids

are pumped easily and transported freely through pipes when temperatures start dropping.

Heat tracing plays a critical role in the temperature maintenance of a myriad of applications including pipes, storage tanks and vessels. It also regulates fluid temperature and ensures optimal flow and stability.

It is highly customisable and a safe choice for pipe and equipment heating. It can be regulated to deliver precise outputs. EHT essentially utilises an electrical heating core that runs the length of a specific surface such as a pipe or tanker. This is then used to regulate temperature.

Frik Van Dyk, engineering manager at Eltherm South Africa, a global EHT supplier explains, ‘Electrical heat tracing can prevent freezing by keeping liquid at a temperature that enables it to flow through pipes. This

will ensure pumps don’t malfunction due to cavitation and pipes don’t get blocked, mitigating costly repairs, maintenance and subsequent downtime.’

EHT lowers the viscosity of fluids as it acts as a compensating heat source to maintain or raise the heat in pipes, surfaces and other vessels. It replaces the loss of heat and can therefore be used to protect pipes from freezing, maintaining the viscosity of liquids and temperature.

EHT plays a critical role in the transport and subsequent optimum temperature maintenance of products.

Tankers are heat traced to provide constant and prescribed temperature for the safe transport and delivery of products to production facilities and other destinations. •

Eltherm - www. eltherm.com

Dedicated gas solutions for the hospitality industry As the leading supplier of gases to the hospitality industry in southern Africa, Afrox offers the Sureserve range of dedicated gas solutions from liquefied petroleum gas (LPG) for cooking and heating, to Suremix for dispensing beverages, and Afrox Partigas which is refined helium used to inflate balloons or blimps.

Customer Service Centre: 0860 020202

Hospitality advertorial 130x177.indd 1

Afrox has the expertise and solutions to ensure a full evaluation of your LPG installation and supply requirements for any gas cooking or gas heating application. We can also recommend accredited and approved installers/suppliers for domestic gas installations.

Available in four variants, Suremix is a range of food and beverage grade carbon dioxide (CO2) and nitrogen gases used for dispensing of soda fountains, wines, draught beer, lagers, ales, pilsners and stouts. Suremix conforms to all major soft drink manufacturers’ specifications, ensuring that the best taste and highest quality is achieved in the final product. Our customers have access to manifold installations and mixing panels specifically designed and manufactured for higher volume dispensing applications.

Shop online: www.afroxshop.co.za

We also supply large or small cylinders based on specific requirements.

Balloon gas (Partigas) high pressure gas cylinders are available in three different sizes depending on the quantity of balloons to be inflated. An inflator must be attached to the cylinder when filling latex or foil balloons and Afrox supplies a leading brand and range of manual and automated filling units.

For more information about our Sureserve offering for the hospitality sector, contact the Afrox Customer Service Centre on 0860 020202 or visit www.afrox.com.

Africa’s leading gases and welding solutions partner

www.afrox.co.za

2018/06/28 10:09 AM

February 2019 | Food Review

35

B E V E R AG E P R O C E S S I N G T E C H N O L O GY

Troubleshoot to improve quality Biological contamination in processing plants could soon be a problem of the past. GEA’s new expert troubleshooting service SafeExpert helps manage contamination in food, beverage and dairy processing plants, delivering improved product safety and quality.

M

anaging bacterial contamination is an ongoing challenge. Getting it right could help optimise plant productivity and ensure food quality and a long shelf life.

Valerie Gallet, GEA Hygiene specialist, expert troubleshooting service at GEA, says SafeExpert includes a comprehensive inspection of the entire plant. It can detail existing and potential sources of contamination and is offered for both GEA and non-GEA equipment. In the event of contamination, the company has the necessary tools to minimise its effects, avoiding costly consequences and protecting valuable brands.

Mixing tank with residual fat/ collagen and minerals (pictured in both UV and natural light). Collagen/ mineral residue is very hard to remove with standard cleaners. (Source: GEA)

TAKE CONTROL Most companies experience spikes in bacterial contamination from time to time.

When spikes become more pronounced and frequent, it’s a clear indication of a problem developing. Continued spikes may be a sign of a possible biofilm growing within the plant. Other signs include: • decreasing product quality • taste and texture might be affected • products might have to be recalled • plant shut down.

‘It doesn’t need to get that far,’ notes Gallet. ‘The system is designed to identify the cause of contamination in a plant and treat it by utilising extensive knowledge and available tools such as UV light and enzymatic treatment.’

Contamination is a result of a range of factors. Insufficient flow rate, defect valves leaking to the outside of equipment or the most obvious problem – dead corners. It’s also possible for contamination to hide within the plant in the form of biofilm, which can be both difficult to identify and remove.

‘While it’s not possible to eliminate plant contamination altogether, it must be controlled to maintain acceptable limits and ensure optimum product quality and plant productivity. Our system helps customers do just that,’ she enthuses.

GEA has extensive process and engineering experience in this field.

This includes 10 years of experience with enzymatic treatments and the codevelopment of new and innovative ways to combat biofilm with technical partner Realco.

‘An optimal plant is one that can be cleaned efficiently,’ explains Martien Streppel, head

of solution service product management, application group dairy, food and beverage at GEA. ‘By being part of the discussion right from the start, we can help our customers identify what might be multiple sources of contamination and fix them.’

BIOFILM: THE HIDDEN THREAT Biofilm is a very resistant type of contamination that forms an extracellular polymeric substance (EPS) that protects the bacteria underneath. It’s commonly found in processing plants especially in heat exchangers, storage tanks or evaporators.

Biofilm can become resistant to standard CIP methods and sends spores or small clots into the system. Manufacturers should suspect an increase in biofilm if they are experiencing an increased number of contamination spikes. If not treated, biofilm contamination will lead to more frequent shut downs for CIP. This will eventually affect the viability of a plant.

The system offers a curative and preventative enzymatic treatment as well as service level agreements that can be applied to both closed circuit and open surface plants as well as filtration plants.

GEA and technical partner Realco codeveloped a precise blend of enzymes to cut through virtually any kind of biofilm (EPS – extracellular polymeric substances) likely to occur in food, beverage or dairy plants.

Using this specific blend of enzymes in combination with the customer’s standard CIP creates a powerful tool to remove a potential biofilm. •

GEA – www.gea.com

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

36

Food Review | February 2019

11-06-18 09:42

beverages

dairy farming

dairy processing

utilities

transport

food

core technologies

Milking & Cooling

Seperators

Decanters

Homogenisers

Valves

Spray Drying

Aseptic Filling

Brewery & Dairy

Compressors

Packages & Skids

Ice Machines

Freezers

GEA Southern & Eastern Africa 48 Reedbuck Crescent, Corporate Park South, Midrand 1682, RSA Tel. + 27(0)11 392 7114, Fax. +27(0)11 392 7000 info-sea@gea.com

www.gea.com

engineering for a better world

B E V E R AG E P R O C E S S I N G T E C H N O L O GY

Flow indictors can be used for automated and non-automated plants

FLOW INDICATORS FOR ALL TYPES OF PLANTS The ability to visually inspect the passage of liquid, gas and other matter in a plant is critical to achieving optimum productivity. Val.co’s visual flow indicators can assist in achieving these goals quickly and02/19 efficiently.

PET Recycling, 132 x 200 mm, MetaPure, CC-en53-AZ005

J

an Grobler, managing director of local distributors GHM Messtechnik South Africa comments, ‘There are four system focused visual flow indicators: rotor, sphere, turbine and piston. These units offer the engineer a quick solution to flow assessment in plant processes.

Visual flow indicators offer well illuminated and easy inspection functions.

ROTOR FLOW INDICATOR The rotor is an element that displays the flow with several rotating paddles positioned orthogonally to the direction of flow. It is supported by a rotation axis with ball bearings to reduce the friction and increase the stability of rotation. Liquid or gas to be monitored enters a viewer pipe and can be controlled in terms of quality and flow.

The speed of rotation is directly proportional to fluid speed under control.

SPHERE FLOW INDICATOR Liquid or gas enters a transparent dome. The position of the sphere inside the dome controls the speed and flow rate of fluid.

TURBINE FLOW INDICATOR The element that displays the flow velocity is a turbine with spiral paddles orientated in the flow direction. The turbine is supported by a rotation axis with ball bearings. This reduces friction and increases rotation stability.

PISTON FLOW INDICATOR A piston, which slides along the shaft is housed inside a transparent glass viewer. The position reached by the piston inside the pipe is proportional to the speed of the fluid under control. •

GHM Messtechnik South Africa – www.hgm-group.de

CC-en53-AZ005_02-19.indd 1

38

Food Review | February 2019

07.02.2019 15:31:39

M A P & VAC U U M PAC K AG I N G

MAP: for good-looking red meat Afrox’ Foodfresh gases have developed a wide range of modified atmospheric packaging (MAP) solutions.

The product keeps fresh food unspoilt, attractive and appetising while on supermarket shelves. Hans Strydom talks to Food Review about the unusual requirements for packaging red meat.

F

oodfresh’s range is designed to enable providers of fresh produce to increase sales and reduce costs while satisfying demand for fresh and naturally preserved food. ‘The primary role of modified atmospheric packaging is to extend shelf life of fresh food. This is done without artificial additives, chemicals, freezing, preservatives or processing – while retaining those fresh food tastes, textures and appearances,’ Strydom notes.

‘We work closely with food research institutes, food processing customers and suppliers of packaging materials and machines to create the best gas atmosphere for each individual application.

This is influenced by several factors: microbial activity; hygiene requirements; pre-packaging delay; temperature; permeability of packaging material; free gas volume within the package and residual oxygen level,’ he notes.

For most food products, oxygen (O2) levels in MAP package are kept as low as possible, typically by substituting the air surrounding the food with gases such as carbon dioxide (CO2) and/ or nitrogen (N2).

‘Red meat products are an exception and oxygen is an important constituent of the packaging gas. Oxygen reacts with myoglobin in red meats to give it its rich red colour,’ Strydom continues.

When fresh meat is first exposed to oxygen it ‘blooms’ to a bright red colour, making it look fresh and appetising on supermarket shelves. Oxygen eventually leads to browning of meat surface and growth of spoilage bacteria. This renders it unacceptable to consumers after a few days, even when it is held near 0°C. Myoglobin is a protein found in muscle tissue and this governs the colour of fresh meat. It has three main forms. Deoxymyoglobin is the deoxygenated form responsible for the purple colour of freshly cut meat, vacuum packed meat or meat stored in oxygenfree (anaerobic) conditions.

When exposed to oxygen, deoxymyoglobin is transformed into oxymyoglobin, changing the colour from purple to the bright red colour associated with freshness.

The third form, metmyoglobin, is brown and is formed due to the further oxidation of oxymyoglobin. The brown surface colour, which is irreversible, is perceived by consumers as a loss of freshness and is therefore undesirable.

The formation of metmyoglobin can be delayed by either excluding O2 completely. This is done by using vacuum packaging or a low O2 MAP gas mix – or by maintaining much higher O2 levels in the MAP gas, along with CO2 to selectively inhibit the growth of spoilage bacteria.

‘Main MAP gases used for red meat are oxygen, carbon dioxide and nitrogen. Oxygen and carbon dioxide are most significant and the relative proportions of each of them directly affect how the colour changes over time,’ Strydom reveals.

While the O2 promotes the red oxymyoglobin formation, CO2 dissolves into the food’s liquid and fat phase, reducing its pH value and penetrating the muscle meat. This causes changes in

permeability and function and creates an environment that inhibits the growth of microorganisms that would usually occur in highoxygen atmospheres.

Nitrogen, the third constituent in oxygen-rich MAP gas mixes for red meat is non-reactive. Its sole role is to protect the package structure. Since CO2 dissolves into meat, the gas volume inside the packaging reduces over time, causing the package to collapse. The low solubility of nitrogen in meat helps to prevent package collapse by maintaining internal gas volume.

THREE PACKAGING APPROACHES The three generally adopted approaches for modifying the environment of packs of fresh meat include: high O2 MAP; low O2 MAP; and dual-layer processes, which combine the advantages of both techniques.

To retard metmyoglobin formation and browning and to preserve

February 2019 | Food Review

39

M A P & VAC U U M PAC K AG I N G

Vacuum measurement technology reconsidered The exact observance of pressures or pressure curves in vacuumassisted processes in process engineering is an important parameter for ensuring optimum efficiency and the best product quality.

B

usch Vacuum Pumps and Systems has just launched the new series of VacTest vacuum measurement equipment. Designed to combine the latest advances in vacuum metrology with exceptional manufacturing quality, it provides an innovative and comprehensive portfolio of active vacuum gauges and controllers.

Robust construction, reliability and measurement accuracy are key features of these devices, making them the ideal choice to monitor and control vacuum processes. These state-of-the-art technologies allow a wide measurement range from 1 600 to 5x10 -10 millibar covering all vacuum levels with accuracy.

With three product lines available, Busch VacTest meets all requirements for measurement, monitoring, control and regulation of a vacuum system or process in terms of accuracy, measurement range and functionality.

Busch’s VacTest vacuum measurement equipment features three product lines: VacTest Digital Transmitters, VacTest Analog Transmitters, VacTest Mobile Gauges

VACTEST DIGITAL TRANSMITTERS: High-end gauges with a full range of options are standard. Their smart micro-controller architecture allows an optimal sensor control as well as many setting possibilities making them the ideal solution for many applications.

VacTest Analog Transmitters: Feature a compact, rugged and functional design. Thanks to their excellent measuring accuracy and stability, these transmitters are ideal for centralised monitoring and control systems.

VacTest Mobile Gauges: The perfect handheld solution for service or vacuum process quality assurance. These battery-operated gauges offer various functions such as a USB interface for data export and visualiSation, and a data logger.

It can even be used under a USB interface for exporting and displaying data as well as a data logger and vacuum. This means these gauges can be sealed in vacuum packaging to measure the pressure within the packaging.

Busch offers the VacTest explorer as a software tool to provide fast and efficient visualisation, analysis and comparison of process data on a computer or tablet. VacTest explorer is available in Lite and Pro versions and has numerous functions. These are used, for example, to calculate leakage rates, to remotely control the active sensor controller, to compare pump-down curves or to configure all digital transmitter parameters. •

Busch – www.busch.co.za

From page 39

microbiological quality under high concentrations of O2, MAP gas mixtures of 60 to 80 per cent O2 and 20 to 40 per cent CO2 are commonly used. ‘Temperature control is critical to the success of this application, however, and poor cold-chain control will lead to the growth of spoilage organisms and premature browning of the meat,’ Strydom warns.

Low O2/high CO2 MAP is a second option, which fully exploits the inhibitory effects of CO2 on spoilage bacteria. It is ideal for products that are transported long distances or stored for several weeks. MAP gas used can be CO2 alone, although the addition of N2 to prevent the pack collapsing is more common.

Gas mixtures used in these MAP solutions will often contain greater than 65 per cent CO2 with the balance volume being nitrogen.

Long storage life of, typically, over 12 weeks at 0°C is possible when using high CO2

40

Food Review | February 2019

MAP mixture. As with vacuum-packed meat, however, the oxygen-free atmosphere keeps the meat purple and prevents it from blooming.

Overcoming the drawback of the purple colour are the dual layer solutions. Retail cuts can be placed in pre-formed plastic trays and, immediately after the surrounding air has been replaced with a high CO2 MAP gas mixture, a dual-layer film is applied to seal the pack.

Underneath the peelable film is a semipermeable layer. When the meat packs are removed from storage for presentation and the peelable film is removed, oxygen is allowed into the package so the meat can begin to bloom. Dual-layer processes allow retail meat cuts to be stored for much longer periods of time prior to display than high O2 MAP solutions, while still enabling excellent visual presentation in supermarket fridges.

‘Beef, lamb and pork all require different MAP gas mixtures and packaging solutions,’

says Strydom.

‘Over the years, Afrox has collected vast amounts of knowledge about what works best in terms of food science, gas mixtures and packaging materials and we pride ourselves on being able to find a Foodfresh solution that can safely extend the shelf life of any meat product – the natural way,’ he concludes. •

Afrox – www.afrox.co.za

v

Worldwide No. 1 in Vacuum Packaging Discover the wide range of options for using vacuum in food packaging production and processes.

We offer dry-running and oil lubricated vacuum pumps, liquid ring vacuum pumps, blowers, full service and repairs.

Ask for vacuum technology by Busch!

Busch Vacuum South Africa (Pty.) Ltd. 87 Mimetes Road | Denver, Johannesburg Phone: +27 11 856 0650 | info@busch.co.za l www.busch.co.za

P R O PA K P R E V I E W

Propak Africa aims high for 2019 event Visitors to this year’s Propak Africa can engage with more than 600 exhibitors showcasing their latest products, equipment, machinery and services. The event is being held from 12 to 15 March at the Expo Centre at Nasrec, Johannesburg.

V

isitors will have access to industry speakers sharing their knowledge and expertise at free-to-attend seminars, taking place daily in Hall 7. More than 20 speakers will present across the four days of the show. Four separate industry conferences are running alongside the event, adding further opportunity for learning.

‘We are really excited to introduce the new free-to-attend seminars at Propak Africa this year,’ says Sven Smit event director for Propak Africa. ‘Seminars provide an additional platform where latest industry trends can be shared and important industry issues addressed. Our new ‘every day a themed day’ initiative explores opportunities each show day supports a different theme.

Day One focuses on new products; Day Two on sustainability, Day Three on skills development and Day Four is a Local is Lekker South African day. Seminar topics are aligned with themed days,’ Smit enthuses.

• Day One - Packaging 4.0 is the first seminar topic visitors can look forward to. Industry 4.0, smart factory concepts or expanding the Internet of Things to industrial applications (Industrial Internet of Things = IIoT), generally refer to the same thing: the networking and digitalisation of production. For manufacturers, this topic represents a major challenge and unique opportunity. Understanding the next generation of bottle manufacturing and how new techniques are changing the face of sustainable packaging, is the topic presented by Ray de Vries, founder and CEO of Airwater. In another talk, Romulo Leon, head of global sales and market management at Mettler-Toledo in Germany asks the question, ‘Are you on track for serialisation?’ Other topics on Day One include ‘International flexible packaging trends and sustainability’ and ‘Digital revolution in roll labels’.

• Day Two - Plastics SA’s executive director Anton Hanekom discusses concerns around plastic alternatives flooding the market – some of them without proper evaluation.

He explores various options and talks about how Plastics SA will facilitate this process. Other topics include examining the reasons why South Africans don’t forward any or enough effort to recycling; ‘Waste reduction vs. waste disposal’; ‘How to reduce your carbon footprint?’; and ‘How, through innovation and research, the ligno-

42

Food Review | February 2019

cellulosic components of trees are yielding new ways of protecting the things we use and food we eat – offering a renewable and remarkable resource’.

Other speakers will share important insights on a broad range of topics over the last two days of the show, focusing on the themes of skills development. Speakers include Leon Grobbelaar president of the Institute of Waste Management SA; Steve Thobela CEO of Printing SA; Kishan Singh national educational officer at the Institute of Packaging SA (IPSA); Bhekithemba Dlamini deputy director - agro processing Department of Trade and Industry and Coillard Ford provincial manager: Gauteng North, Nedbank Business Banking.

CONFERENCES ALONGSIDE PROPAK AFRICA The IPSA Think Tank will take place on 12 and 13 March with four separate workshops; two packaging workshops will take place each day. The first workshop will provide the latest information of how industry, associations and companies interact with government directly related to legislation affecting packaging and the environment.

The afternoon’s workshop offers delegates insight into everything they should know about the different types of plastics, both rigid and flexible packaging. The topic is aptly titled ‘Plastic packaging unpacked.’

The morning workshop on Wednesday, 13 March will deliver a Lean Six Sigma approach to quality management, unpacking the development of management systems, ISO certification schemes and the practical integration of Lean Six Sigma Black Belt principles into business processes for bottom line optimisation. The afternoon workshop will drill down on corrugated and paper board packaging and its versatility in widespread packaging applications.

The South Africa Plastics Recycling Organisation (SAPRO) has partnered with WWF and Propak Africa to host a Design for Recycling workshop on 13 March. The day long workshop will offer hands-on learning and engagement with technical experts to explore the technicalities of Design for Recycling.

A Printing SA and South African Institute of Printing (SAIP) Conference will also take place on 13 March and, on 14 March, valuable information will be shared at VDS Media’s Propak Africa Packaging Innovation and Sustainability Conference. Sustainability

concerns and developments surrounding substrates and raw materials will be debated along with how South Africa’s top retailers and brand owners are incorporating sustainable packaging formats into their packaging value chains. •

BAKERY CONCEPTS INTERNATIONAL AND RAPIDOJET Hall 6, Stand J10-K9 www.bakeryconcepts.net Rapidojet is a radical batch, continuous hydration mixing technology for a wide range of baking products. Bread, rolls, cakes, muffins, pastry dough and gluten-free products can be produced with Rapidojet. Grain soaking, gluten and potato flake hydration and other applications have been performed with this technology. The RJ1000 demo machine will be at the stand and at least one simple product will also be showcased each day.

DC NORRIS Hall 6, Stand J10-K9 www.dcnorris.com DC Norris will showcase its JetCook steam infusion technology, which recently won Gulfood Manufacturing’s Top Futuristic Technology Award for its Multi In-Line Jet Cook Steam Infusion System. With multiple installations in Africa and the world, JetCook steam infusion continues to take the food manufacturing industry by storm.

Stuart Rigby, DC Norris steam infusion expert will be at the stand for the duration of Propak Africa. With more than 13 years and 4 200 trials under his belt, it will be well worth talking to him about how JetCook Steam Infusion can increase performance, quality and profitability in a food factory.

GS ITALIA Hall 6, Stand J10-K9 www.gsitalia.com Mayonnaise, ketchup, hummus, tzatziki, Russian salad, rice, pasta, lasagne, sushi, sandwiches, sauces, vegetables, meat and fish; and even plankton. GS Italia designs and manufactures machines and lines for every type of product: from production and cooking, to dosing and packaging. The company’s GR650 depositor will be on the stand (for sale) and also for demonstrating metered dosing throughout the show.

BUTCHER AND MEAT PROCESSING EQUIPMENT (BMPE) Hall 6, Stand C6 www.bmpe.co.za Butcher and Meat processing Equipment (BMPE) is a leading supplier of superior quality new and refurbished food processing equipment to the local and international market. It is the new agent for Kolbe Foodtec (Germany) and the Kolbe Bandsaw and Mixer Grinder will be on show. BMPE is also introducing Africa to the latest Radio Frequency Technology by Stalam, making defrosting efficient, faster and profitable.

P R O PA K P R E V I E W

TREFA CONTINU AERATING SYSTEMS Hall 6, Stand J10-K9 www.trefa.nl Trefa manufactures continuous mixers/aerators, continuous blenders and pre-mixers for food and non-food products.

FOSTER PACKAGING Hall 6, Stand A27 www.fosterpackaging.com Foster Packaging will showcase its latest packaging innovations with a focus on packaging functionality for end-consumers.

Microwave steamer pouches use eye-catching design elements to highlight traditional cooking applications for specific food products. A range of seafood packaging designed for whole fish and crustacean products brings new appeal to consumers.

WYMBS ENGINEERING Hall 6, Stand J10-K9 www.wymbsengineering.com Adding value for the confectionery, bakery and dairy industries, Wymbs Engineering manufactures a unique range of pressurised manifold depositing systems for light, aerated and delicate materials, un-aerated masses as well as bespoke processing lines. It is aimed at the chilled foods sector such as cream doughnut and chocolate éclair lines.

ZIBO CONTAINERS Hall 6, A11 www.zibo.co.za Zibo will be demonstrating the ease of packing, preserving and displaying a variety of fresh foods such as meats, salads, convenience meals and prepared foods in its hermetic packs, sealed on the latest product offerings in the tray sealing machine arena and sealed with the best top sealing films available globally.

EPTECH Hall 6, Stand J6 www.eptech.co.za Eptech is showcasing the all new Vanmark 1820 Peeler/Scrubber. This machine will peel all root crop vegetables at a rate of up to 1 800kg per hour. They will also have slicing and dicing equipment with shredding, mixing and conveying equipment on its stand. This year, one of its new partners, Alexander Solia, will be joining them at the stand.

BAKER PERKINS UK LTD Hall 6, Stand J10-K9 www.bakerperkins.com Baker Perkins are specialists in the manufacture of equipment for snacks, cereals, confectionary and biscuits. The company’s sugar free confectionary applications are sought-after internationally.

SRF FLEXIPAK Hall 7, Stand B17 www.srf.com

SRF FLEXIPAK is the primary manufacturer of BOPP Film in southern Africa. It will be showcasing a full range of products available from all its various manufacturing sites across the globe, spanning commodity and specialised PET, BOPP film products. It will have a number of exciting initiatives and products to showcase.

The company will have its local and international technical specialists at the stand to answer any queries with regards to BOPP and BOPET packaging.

CEIA multi spectrum metal detector

Complete processing and packaging solutions Heat and Control are returning to Propak Africa in 2019. The company will showcase its latest and most innovative products for the processing and packaging industry.

PROCESSING SOLUTIONS The Urschel brand of size reduction technology, the Diversacut Sprint 2 Dicer is on display. The unit uniformly dices, strip cuts, granulates or slices a variety of meat, vegetables, fruit and bakery items. A new dial slice adjustment with lockdown knob ensures closer tolerances throughout production runs. Units are sanitary in design. The food cutting zone is completely isolated from the mechanical zone, with a round tube frame and sloped sheet metal contributing to overall sanitation.

PRODUCT HANDLING SOLUTIONS The FastBack 260E G3 Cartridge system allows manufacturers to source cost-effective local access platforms. It provides a pre-engineered, prewired, and pre-piped modular support structure. It is precisely aligned with FastBack distribution equipment. Use of local non-precision access platforms can reduce total cost, commissioning and installation time.

INSPECTION SOLUTIONS The metal detection display focuses on metal detection brand CEIA. The THS/MS21, with THS/FBB Conveyor uses multi spectrum metal detectors to access multiple frequencies simultaneously. This results in fewer product effect errors – reducing waste and false reject signals. MS21 is designed for different food types, such as dairy, meat, poultry and vegetables. It can accurately differentiate between product effect and metal contaminants with no need to reduce sensitivity. The detector has functionality to continuously test and self-calibrate itself for consistent accuracy, reduced set up time and inspection errors.

INTERACTIVE DISPLAY You can experience Heat and Control’s complete equipment range and system capabilities via an interactive touchscreen display. This allows customers to gain an insight into the company’s complete single source solutions. •

FastBack Cartridge system

Stand number: Booth B31, Hall 6.

Heat and Control - www.heatandcontrol.com

February 2019 | Food Review

43

P R O PA K P R E V I E W

Sustainable packaging solutions KHS’s stand is all about its latest packaging solutions and its sustainable packaging alternatives.

T

he Nature MultiPack replaces shrink wrapping with adhesive dots while the FreshSafe PET technology enables producers of sensitive beverages to use PET bottles that are 100 per cent recyclable.

Nature MultiPack is a sustainable packaging solution where cans or PET bottles are glued together in a multipack instead of using shrink-wrapping, hi-cone rings or other secondary packaging solutions.

The innovation was invented by KHS subsidiary NMP Systems and developed in conjunction with Carlsberg. The system for cans premiered under the name Snap Pack.

The brewery group expects that by dispensing with shrink wrapping in its can packs, up to 76 per cent of plastic can be saved. A key criterion of the pack is convenience. Many hours of development now ensure individual cans can easily be separated with a single movement.

‘We have succeeded in developing an adhesive that works without damaging the printing ink and lacquer on the can,’ explains Christoph Georg von Aichinger, senior sales director at NMP Systems. Other advantages of Snap Pack include less waste generated and the cans can be perfectly aligned. Consumers can easily identify the product and find it on the shelf.

TNA triples production capacity

Food processing and packaging equipment manufacturer, tna has opened a new, state-of-the-art Australian manufacturing site to support global demand for its high-performance food packaging solutions.

T

he facility houses some of the latest manufacturing technology.

The new site also incorporates a new training and demonstration centre.

This will provide customers and new staff with the opportunity to experience cutting-edge equipment in a live operational environment.

In combination with a wide range of on-site and online training programmes, the new training facility assists customers to improve workplace safety, reduce downtime, enhance operational efficiencies and maximise the lifespan and performance of their tna solution.

‘Tna’s growth has been incredible over the years,’ comments Alf Taylor, managing director and co-founder. ‘We’ve come a long way since we opened our first factory in Melbourne in 1986. We’ve recently sold 84 integrated packaging systems in a single month - due for delivery in early 2019. Thanks to the new site, we can easily meet high-volume orders and gain capacity to expand our operations further in the future.’

Founded in 1982, the company has grown from an Australian packaging pioneer into a global leader of food processing and packaging solutions for a wide range of industries, including snacks, confectionery, fresh and frozen produce. The opening of the new site follows the opening of a

44

Food Review | February 2019

FAST FACTS: The company is a global supplier of integrated food processing and packaging solutions. It currently has 14 000 systems installed across more than 132 countries. Tna provides a comprehensive range of products including materials handling, processing, cooling and freezing, coating, distribution, seasoning, weighing, packaging, inserting and labelling, metal detection, verification and end of line solutions, amongst others.

food processing centre in the Netherlands - dedicated to cutting edge processing equipment, including fryers, freezers and pre-processing equipment. This adds to recent openings of new and expanded offices and resource centres in Tokyo, Bangkok, Dubai, Moscow and Mexico.

Tna supplies equipment ranging from materials handling, processing, cooling, coating, distribution, seasoning, weighing, packaging, inserting and labelling, metal detection, verification and end-of-line solutions. • Stand number: Hall B, booth 6B28

Tna - www.tnasolutions.com

100 PER CENT RECYCLABLE PET BOTTLES FreshSafe PET technology is another sustainable packaging solution by KHS. It was developed primarily for producers of sensitive beverages like juice and nectar who fill their products into PET bottles.

Most of today’s juice and nectar bottles do not consist solely of PET. They often contain multilayer, blended or scavenger materials.

Composition of these PET bottles is such that it does not allow the materials to be collected by type and recycled together with PET bottles, which fall under the one-way deposit system, thus hindering the establishment of a global recycling process. Beverage producers can find an alternative in the FreshSafe PET technology. After PET bottles are manufactured, an ultra-thin glass coating is applied to its inside wall. These coated PET bottles are 100 per cent recyclable as the coating is washed off during the recycling process, producing pure, fully segregated PET. • Stand number: Hall B, booth 6B

KHS – www.khs.com Snap Pack is a sustainable packaging solution where Carlsberg cans are glued together in a multipack instead of using shrink-wrapping, hi-cone rings or other secondary packaging solutions

C

M

Y

CM

MY

CY

CMY

K

Heart & Innovation

Connected

For complete confectionery solutions, there’s no better choice than tna.

With NID as part of tna’s family of brands, you get access to over 60 years of NID experience coupled with tna’s cutting edge innovations.

Plus, more local parts and a support system that spans 30 countries around the world.

Come see us at Booth 6/B28 12–15 March NID the original starch moulding specialist

tnasolutions.com/confectionery

P R O PA K P R E V I E W

Loading, forming and closing units on show Cama Group specialises in the engineering and production of high technology secondary packaging systems.

T

he company’s packaging knowledge combined with a unique machine range (packaging division) and robotic loading units (robotic division), highlights its capability to offer integrated packaging lines from primary packages to final packaging ready for palletising. The versatile IF316 packaging machine with its impressive compact footprint, incorporates integrated box forming, robotic loading and box closing all in one frame.

Its main features include no hollow body structure, soft touch buttons, off the shelf electronics, PLC-free technology and no external cabinet. The use of a Cama Triaflex Delta Style Robot as a loading unit allows for ease of adaptability when compared to a more traditional 2-axis robot, by virtue of its higher speed and ease of production rotation.

This new packing system utilises a mere 3 x 2m footprint and benefits from Cama’s extensive experience in accurate carton handling, ergonomic machine design and improved accessibility. A characteristic of Cama’s attention to detail is how the low loading

height of the integrated blank magazine has been achieved, a simple and effective solution to facilitate the carton loading operation. At the machine exit, the innovative box closing manipulator ensures quick and accurate closing and precise carton handling.

The Cama Group, headquartered in Italy recently launched its Break-Through Generation Machinery range. Units are designed to minimise factory footprint ideal for compact manufacturing facilities in South Africa.

Cama Group was also present at ProSweets, held in Cologne, German earlier this year.

It exhibited another monoblock forming, loading and closing unit, the IF318 monoblock, Cama flagship model. The unit combines excellent design flair and innovation through technology, encompassing several innovative smart solutions. Launched at Interpack, it is particularly admired for its focus on changeovers short times and toolless operations.

As a cross-category packaging leader, many Cama solutions can be used across different

www.camagroup.com - commerciale@camagroup.com

46

Food Review | February 2019

industries. ‘This approach has allowed us to make a difference with regard to the competition,’ Annalisa Bellante, co-owner of Cama points out. ‘Our concept of integrated modular design is so flexible it adapts to different applications in the food and nonfood industry.’

Some interesting IF318 features include the Cama i-Track flexible pitchless system, programmable at every stage, from carton erection, product loading to carton closing.

The Digital Twin, is another industry 4.0 solution that allows higher levels of efficiency and performance monitoring. BT Generation design encompasses higher hygienic standards, a new integrated cable routing system and compact higher standards of electronic control. • Stand number: USS Pactech STAND - Hall 6 – stand F22 & E22

Cama Group - www.camagroup.com commerciale@camagroup.com

Total Business Solutions for the Food Industry

Hygienic Design - Easy to clean From concept and development through to final component production we provide our global food processing and packaging industry customers with cutting edge, high performance, solutions.

See us at Propak Africa 12-15 March Nasrec Expo Centre Johannesburg For instance, take our new CG5-X2977 Stainless Steel Cylinder.

Developed for use in wet areas in both food and pharmaceutical industries – this cylinder features a special blue scraper that meets the material requirement of the FDA and EU 1935/2004.

Stainless-steel cylinder Series CG5-X2977 Laser marking for fast identification

Surface finished to less than 0.8Ra

Easy to clean - Air cushioning

Blue scraper seal

#SMCRaisesTheBar

Developing Solutions for the Food Processing and Packaging Industry

Worldwide leading experts in pneumatics and industrial automation

www.smcza.co.za

P R O PA K P R E V I E W

Committed to PET recycling Polyoak Packaging (Polyoak) is intensifying its commitment to extend producer responsibility, by partnering with customers to optimise recyclability of packaging.

P

olyoak’s national executive for its bottles by an average of 30 per cent, while specialist PET division, Polypet, maximising robustness and improving maintains that PET has significant top load strength. Smart design improves advantages as a packaging performance, whilst utilising less material. It offers strength, resources for a greener footprint.’ thermo-stability and clarity; is shatterproof, safe, RECYCLABILITY hygienic, portable, reOF PET Polyoak has been a sealable, lightweight, Of all the bottles recycled, contributing member of easy to recycle and only 38 per cent were Petco, the PET industry’s cost-effective. re-processed into recycling body, since its The weight of PET bottle-2-food grade inception in 2004 and packaging has products, such as new actively participates on reduced by more than PET bottles. There is still 30 per cent in the headroom, as demand the Petco board. last decade. for food grade recycled Polyoak’s Wessel Oelofse PET (rPET) continues to grow. agrees, ‘Over the last ten The challenge is only natural years Polypet has reduced (clear) and light blue PET bottles can be the weight of its four and five litre PET re-processed into food grade rPET. It is

DID YOU KNOW?

PPK023-17.pdf

1

2019/01/17

C

M

Y

CM

MY

CY

CMY

K

48

Food Review | February 2019

11:19

essential for more trusted brands to switch from coloured to clear PET, to increase production and availability of recycled material, for inclusion in packaging.

Clear PET has many other advantages over coloured PET. It features: • lower cost and waste component • certainty of supply as natural preforms are usually stock items • improved colour matching when adding rPET to clear PET. If South Africa follows UK and EU legislation, it is likely that packaging not easily recyclable, or containing recycled material, may incur penalties.

OPAQUE PET IS NOT RECYCLED In South Africa, opaque and fluorescent PET bottles are not readily recycled, because there are no end-use markets.

P R O PA K P R E V I E W

They cause blockages to die heads on the fibre plant due to the types of masterbatches used. Opaque PET bottles also have zero value to collectors as recyclers don’t want them.

COLOURED PET IS PROBLEMATIC Coloured or highly pigmented PET bottles comprise about 15 per cent of all the PET bottles collected by recyclers in South Africa currently. Coloured PET can only be used in the production of fibre, geotextiles and strapping. There is not much demand locally for these products, and surplus coloured PET can no longer be exported to China, given their ban on recycled plastics.

As a result, collectors earn up to 40 per cent less for coloured PET, than they would for clear PET. This disincentivises the collection of coloured PET bottles.

Some brands are embracing the need to move from coloured to clear PET in a bid to improve recycling. Examples include Sprite Zero, and Schweppes Tonic Water and Ginger Ale, who changed their bottles from green and brown PET to natural (clear) PET. In the dairy category, Fair Cape transitioned from white to clear PET bottles for its milk and cream range, opting for a fully recyclable LDPE stretch sleeve.

‘There is a significant opportunity for more categories to transition to clear PET bottles, including CSD’s (ginger beer and crème soda), lemon juice, sauces and

dairy products. Polyoak invites brand owners to partner with us to create recycling-friendly packaging that will help gain the respect and loyalty of their consumers,’ Oelofse notes.

Often the rationale for choosing coloured PET is less technical, and more about the category nuance. Green is lemon juice. Ginger beer in a brown bottle packs more Kwesta! Sometimes opaque or coloured PET is used to obscure the contents of the bottle, especially where settling or separation may occur.

Who wants to buy a bottle with sediment lurking at the bottom? There’s certainly an opportunity for marketers to help shift perceptions that hamper recycling.

Polyoak offers various recyclingfriendly decoration alternatives, which would enable brands to switch to clear PET bottles, whilst still protecting their product and projecting appetite appeal. ‘It’s important to partner with a packaging supplier with the relevant experience and commitment, to ensure your pack is

truly as recyclable as it can be. Design, functionality, material, decoration and closures all need to be taken into careful consideration, to deliver a truly recyclable pack,’ Oelofse concludes. • Stand number: Stand C22

Polyoak Packaging – www.polyoakpackaging.co.za

Polyoak’s specialist PET division, Polypet, promotes clear PET to optimise the recyclability of its bottles.

February 2019 | Food Review

49

To advertise in Anita Raath

Sales executive +27 (0)82 976 6541

Carla Melless

Sales executive +27 (0)83 260 6060

Candida Giambo-Kruger Sales executive +27 (0)71 438 1918

Gayle Kihn

Sales executive +27 (0)82 457 0896

ADVERTISERS’ INDEX FEBRUARY 2019 Afrox................................................................35....www.afroxshop.co.za Aspirata...........................................................19....www.nosa.co.za Busch Vacuum SA .......................................41....www.busch.co.za Butler Foods...................................................21....www.butlerfoods.co.za Cama 1 Spa (Euro).........................................46....www.camagroup.com Courlander Agencies ...................................17-18....www.dcnorris.com CCL..................................................................33....www.ccllabel.com Eptech Products CC.....................................50....www.eptech.co.za Fiera Milano...................................................12....www.tuttofood.it GEA Africa.....................................................37....www.gea.com GNT Group BV...............................................10....www.exberry.com Heat & Control SA ........................................11-27-32....www.heatandcontrol.com Krones Southern Africa................................38....www.krones.com Leco Africa ....................................................39....www.lecoafrica.co.za Messe Munchen South Africa ...................13....www.mm-sa.com Omron .............................................................36....www.omron.co.za Polyoak Packaging........................................48....www.polyoakpackaging.co.za Progetto International..................................OFC..www.progetto.co.za Roha SA...........................................................25....www.roha.com Savannah Fine Chemicals...........................31....www.savannah.co.za Sensetek CC...................................................28....www.sensetek.co.za Sensient Technologies SA................ ..........23....www.sensient.com Shanghai Dase-Sing ....................................30....www.dasesing.com SMC Pneumatics SA.....................................47....www.smcza.co.za Specialised Exhibitions...............................9......www.propakafrica.co.za Symrise SA ....................................................IFC..www.symrise.com TNA Packaging System...............................45....www.tnasolutions.com Vivit Foods......................................................8.....www.vivit.co.za Wild Flavors & Specialty Ingredients........OBC....www.wildflavors.com

NEW & USED FOOD MACHINERY – IN STOCK • A&K Corn Cutters & Huskers • FAM Dice, Slice & Strip Cutters • FAM TS-1D Transverse Slicers • FAM PMD Poultry & Meat Dicers • FAM 7944 French Fry Cutters • FAM 7407 Bean Cross Cutters • Feuma Apple Peelers • Femia Bean Snippers • Herbort Bean Top & Tailers

• Eillert 2-stage vegetable washers • Key 4” Hydro Food Pumps • Key Vibratory Shakers • Kronen GS10 Slicers • Kronen KUJ Dicers • Kronen Gewa 3800 Washers • Mado Meat Mincers • Ramon Bowl Cutters • Many Other Machines Available

CALL US NOW FOR A QUOTATION

Food Processing Systems & Technology, Paarl Tel: 021 - 868 -1594 | Fax: 021 - 868 - 1599 Visit us on http://www.eptech.co.za or mailto:info@eptech.co.za

DELUXE CHEMICALS Manufacturer and supplier of detergents and disinfectants for the food and beverage industry.

Quality products and superior service are our top priority.

Our products are SANS 1828 and SANS 1853 approved.

ISO 9001:2015 certified company.

Tel: +27 (011) 397 3299 Email: renier@deluxe.co.za www.deluxe.co.za

PARTNER FOR HYGIENE AND TECHNOLOGY Leading through Innovation PHT is the leading provider of state-of-the-art technology for hygiene and food safety. Our unique systems offer efficient, effective and sustainable solutions for your hygienic challenges.

We develop both individual and integrated hygiene solutions for your company. We are always there for you and we support you through our actions, professionally and reliably. Hygiene and food safety is our passion. We care about our customers, our suppliers and our people – we measure our success by the way we touch their lives. Because we care, we design innovative and holistic solutions.

Tel: +27 861 777 993 | info.za@pht.group | www.pht.group

WEB REVIEW HOME

NEWS

ABOUT

C O N TA C T

METROHM SOUTH AFRICA Metrohm SA is a subsidiary of Metrohm AG, a leading Swiss company. We are a regional support centre for all sub-Saharan countries, including Mauritius and Madagascar.

We are proud suppliers of Swiss-made analytical solutions that greatly enhance the output, efficiency and reliability of your labs and processes.

Our products are widely used in the environmental, pharmaceutical, food, mining, electroplating, petrochemical and water treatment industries as well as tertiary institutions for teaching and research.

Offering the following across all regions in SA: • Food Safety Implementation (BRC, FSSC 22000, GFSI, GLOBALG.A.P.) • Customised food safety training • Pre-certification audits • Coaching and mentoring of Food Safety Manager • Food Safety Systems Maintenance & Support • Tempo paperless FSMS software solutions

Tel: +27 (0)11 656 1918/ +27 (0)21 852 0213/ +27 (0)31 265 0067 www.metrohm.co.za

info@entecom.co.za www.entecom.co.za

INNEROUT

MATRIX SOFTWARE

A FoodBev SETA accredited training provider offering training in the: •B akery NQF 2 + 3 qualifications •M eat and Fresh Meat processing qualifications •P ackaging qualification •F ood and Beverage Handling qualification

Matrix Software, specialist leading ERP software providers for the Meat and Food industry, offers various solutions to assist the factory floor function in production plants.

In addition to the above qualifications we offer numerous skills programmes that addresses the needs of the Food industry.

Training is offered across all regions in SA and Africa. shirley@iots.co.za www.iots.co.za

FORMPAK For over 40 years Formpak has supplied specialised processing, packaging and printing machinery to the pharmaceutical, cosmetic, plastic, glass, chemical, food and dairy industries.

Our diverse range of software offerings features a unique module listing of more than 700 modules (program nodes).

Our software solutions are tailored for the Feedlot/Abattoir/ Debone / Production Retail industries. Matrix Software is deployed in 8 countries throughout Africa, Australia, New Zealand and Seychelles. www.matrixsoftware.co.za

FIRMENICH We create Fragrances and Flavours for the world’s most desirable brands. Our aim is to delight billions of consumers around the world everyday.

Innovative Craftsmanship in

Tel: +27 (0) 11 828 8870/1/2 Fax: +27 (0) 11 828 8880 email: haase@formpak.com or service@formpak.com www.formpak.com

Fragrances and Flavours since 1895.

DINNERMATES

QUANTUM COLOURS SA

• Supplier to the hospitality trade and food factories • Service excellence, • Q uality, portion controlled products (chilled/frozen /dried) • Innovation & Flexibility • Meat & chicken products tailored for special applications in the food industry.

• Dried meat products – real meat real flavour!

Your No. 1 industry leader for the most comprehensive ranges of both synthetic and natural colours – used in food, pharmaceutical, cosmetic and industrial applications.

Our technical team is available to shade and colour match to specific requirements and / or Pantone references and to give legislative support on colours.

Tel: +27 (0)11 032 8600 email: sales@dinnermates.co.ca Tel: +27 (0)15 516 1515/4 email: factory@dinnermates.co.za www.dinnermates.co.za

www.firmenich.com

www.quantumcolours.com

Plant-based.

Protein-packed.

And delicious.

Consumers seeking protein from plants shouldn’t have to sacrifice taste and texture. That’s why ADM is at the very forefront of plant-based proteins with an ever-expanding portfolio of non-GMO, glutenfree, organic and minimally processed ingredients and solutions. Our unrivaled technical expertise and application support combined with our broad range of on-trend ingredients – including natural colors and flavors – is unique in the industry and makes us the ideal partner to help you innovate plant-based products consumers will love.

Learn more at wildflavors.com and adm.com

Visit us at: Djazagro in Algeria - hall A, stand A F015

© 2019 Archer Daniels Midland Company