Food Review April 2021

www.foodreview.co.za

April 2021 Vol. 48 • No. 4

SOUTH AFRICAN JOURNAL FOR FOOD AND BEVERAGE MANUFACTURERS

Adding function to food, naturally Cannabis confusion: When is it legal?

A world of functional ingredients at your fingertips Ingredient solutions that will step up dairy innovation

CONTENTS APRIL 2021 Vol. 48 • No. 4

Pumping solutions takes care of brewers’ yeast problem

12

“Functional food is gaining popularity within health and wellness circles, and a growing number of consumers are taking a proactive approach by turning to food rather than medicine for health benefits…”

32

DAIRY DRINKS Unlock new possibilities with probiotics

6

11

INDUSTRY TALK

DSM targets personalised health

Bio-based closure an SA first

Pushing the boundaries of new product development

How to tackle packaging waste head on

Antioxidant solutions at your fingertips

A step forward for paper straws

14

Diana Foods’ clean-label and high value-added solutions

Smart hub for all your processing needs

WHAT’S NEW

8

NEWS Plant-based food gets a $1m boost Propak Cape 2021 is cancelled SAB supports local healthcare systems Paper packaging – is it here to stay?

FUNCTIONAL INGREDIENTS Kirsch Pharma celebrates a new era Clearing the cannabis haze Form meets function with proven heart support Make clean-label product a reality

Local wine makes history Evonik launches new food grade ingredient

www.foodreview.co.za

Nuts about new grinding technology

Liquid board packaging for extended shelf life

28

INGREDIENT INNOVATION Microalgae gets a makeover

37

RIGID PACKAGING Polyoak puts recyclability on the map

29

The printer debate heats up

PUMPS, VALVES & HOSES

When clients opt for speed

Verder expands its footprint

SA’s top eco-warriors recognised

FOOD REVIEW | April 2021

3

EDITOR’S COMMENT

THE TEAM EDITORIAL Editor: Maryke Foulds +27 (0)11 715 8012 maryke.foulds@newmedia.co.za Layout & Design: Naresh Budraj Contributors: Abby Vorster, Janusz Luterek, Lorraine Jansen & Raymond Dube

The food industry, post Covid-19

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

It became apparent during the global pandemic that the movement of food and beverages through supply chains is extremely fragile.

T

here are other issues at play too:

from global supplier Sabinsa. We also bring

Sustainability, online training,

you the latest update on the legislation,

safety incident management and

growing, distribution and manufacture

digitalisation are key to limiting its spread as

of cannabis-derived products by the

the industry strives to understand the virus;

Constitutional Court (page 16). Normal laws

how it spreads and its impact on employees

still apply to all of these and contravention of

and consumers.

these laws can result in criminal prosecution

Sales Executive: Càndida Giambò-Kruger +27 (0) 71 438 1918 càndida.giambò-kruger@newmedia.co.za INTERNATIONAL SALES Germany/Austria/Switzerland: Eisenacher Medien Erhardt Eisenacher +49 228 249 9860 info@eisenacher-medien.de Italy: Ngcombroker Giacomo Rotunno +39 370 101 4694 g.rotunno@ngcombroker.com Taiwan: Ringier Trade Media Sydney Lai +886 4 2329 7318 sydneylai@ringier.com.hk

As an essential service, there is no option

and long jail sentences. Information on

CIRCULATION

for the industry to sit back and see how things

antioxidant solutions and Diana Food’s

play out. The need to restructure operations

clean-label and value-added solutions that

Circulation Manager: Felicity Garbers felicity.garbers@newmedia.co.za

in a safe, financial, and environmentally

can improve sensorial and functional

PUBLISHING TEAM

sustainable manner is vital.

benefits in wet and dry applications round

General Manager: Dev Naidoo

off this feature.

Production Controller: Mandy Ackerman

Consumers are also concerned about their health. According to Food Insight, disquiet

Dairy drinks (page 32) is another category

Art Director: David Kyslinger

about grocery shopping and changes in

that will see consumers looking at products

JOHANNESBURG OFFICE

cooking habits continue to persist. In addition

that promote physical and mental wellness.

to worries about personal safety during

Functional benefits include improved

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

grocery shopping, budgets are under pressure

sleep, reduced stress, and calmed anxiety.

with consumers consistently paying more

According to Global Data’s 2019 Q3 global

attention to the amount of money they spend.

consumer survey, 74% of consumers are

In terms of food functionality, there has been several stunning innovations hitting the shelves and in this category it has been full

concerned or very concerned about stress

Published by New Media, a division of Media24 (Pty) Ltd

and anxiety.

MANAGEMENT TEAM

Please don’t forget that time is running out

steam ahead. Our cover story this month brings

to enter the Food Review/Symrise

to mind the directive by Hippocrates, ‘Let food

New Product Competition.

be thy medicine.’

Contact me at maryke.foulds@

A functional ingredient is a bioactive

POSTAL ADDRESS PO Box 784698, Sandton, Johannesburg 2146

newmedia.co.za if you have

MANAGING DIRECTOR: Aileen Lamb COMMERCIAL DIRECTOR: Maria Tiganis BRAND STRATEGY DIRECTOR: Andrew Nunneley CHIEF FINANCIAL OFFICER: Venette Malone

compound that can be used in the

any queries!

CEO: MEDIA24: Ishmet Davidson

manufacture of functional food products.

Happy reading,

HEAD OFFICE New Media, a division of Media24 (Pty) Ltd 8th floor, Media24 Centre, 40 Heerengracht Cape Town, 8001

Turn to page 12 now to see the full digestive, immunity and weight management solutions

@foodreview13

@SA_FoodReview

SA_FoodReview

EDITORIAL ADVISORY BOARD

4

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.

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 Aubrey Parsons

Dr Heidi Grimmer

Managing director of Symrise South Africa; chairman of SAAFFI.

CEO of Stratcom Branding, founding member of the glba (Global Local Branding Alliance)

Rudy McLean

Gail Angela Macleod

April 2021 | FOOD REVIEW

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.

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May 18 - 20 FRUIT LOGISTICA Berlin, Germany www.fruitlogistica.com 18 - 20 SIAL CHINA Shanghai, China www.sialchina.com 25 - 29 THAIFEX ANUGA ASIA Pak Kret, Thailand www.thaifex-anuga.com

June 3- 5 CHINA INTERNATIONAL FOOD EXHIBITION AND IMPORT FOOD EXHIBITION Guangzhou www.ifechina.com 8 -10 FOOD INGREDIENTS CHINA Shanghai, China www.cantonfair.com 28 – 39 MALAYSIAN INTERNATIONAL FOOD & BEVERAGE TRADE FAIR Kuala Lumpur, Malaysia www.mifb.com

July 11 – 13 SEAFOOD EXPO NORTH AMERICA Boston, US www.seafoodexpo.com 18 – 21 IFT ANNUAL MEETING & FOOD EXPO Chicago, US www.iftevent.org 28 – 30 MALAYSIAN INTERNATIONAL FOOD & BEVERAGE TRADE FAIR Kuala Lumpur, Malaysia www.mifb.com

FOOD REVIEW | April 2021

5

WHAT’S NEW

FLYING FISH CATCHES A HARD SELTZER Hard seltzers bring excitement and versatility to any social occasion. The global sensation, which began in the US, has now arrived in South Africa.

Flying Fish created South Africa’s first flavoured beer and in true Flying Fish style, the brand is again challenging category stereotypes and building a new beverage category in South Africa. The 5.5% alc/vol drink comes in a premium 300ml slim can with two flavour varieties: lemon & lime and raspberry. Made with the highest quality ingredients – water, alcohol, fine bubbles and a dash of fruit juice – this drink delivers superior refreshment for any occasion.

With 0.5g sugar/100ml and 35 calories/100ml, Flying Fish Seltzer is a light and easy-drinking beverage offering a great fruity taste and real refreshment. •

A convenient way to peri-peri Nando’s’ new Bag & Bake products are the easiest solution to spicing up your dinner time with a quick fix of Nando’sinfused peri-peri goodness right out of the oven. With the new Bag & Bake oven roasting parchment bags, you can get your peri-peri on at home with a quick and famously delicious Nando’s-style meal in only 30 minutes. The best part is you get to play with that Nando’s periperi flavour in your own home cooking.

Whether you like it medium, hot or with lemon and herb, Nando’s is excited to help take the chore out of dinner time while still making it an event to look forward to. •

6

April 2021 | FOOD REVIEW

BRING ON SUMMER WITH PREMIUM WATERMELON VODKA Absolut, a Pernod Ricard brand, has launched an exciting new flavour variant: watermelon. The spirit offers a balanced combination of crystal-clear vodka and fresh, natural watermelon sweetness.

Absolut Watermelon has 100% natural flavour and 0% added sugar.

In line with the brand’s long history of flavouring vodka using only natural ingredients, this variant is a premium vodka with no added artificial sugars or colourants. The product offers a rich and smooth taste profile with the distinct character of watermelon juice,

complemented with underlying hints of spiciness. A slightly reduced ABV (38%) allows for a truly optimised flavour profile and balance, making it the perfect cocktail ingredient – like in the Absolut Watermelon Spritz, which is a luxurious combination of vodka, simple syrup and sparkling wine. The watermelon flavour also makes for an easy mix with tonic or soda to create a perfect drink for that sunny afternoon at home. It’s an ingredient that is always in season, so you can have a taste of summer – come rain or shine. •

Kellogg’s continues to innovate, bringing consumers on-trend products Many consumers have made changes to their food consumption in the last 12 months – including what and when they eat. Many people have increased their snacking occasions throughout the day. Following the tremendous success of its current Granola range, Kellogg’s has launched two delectable new flavours.

Kellogg’s Nutty Delight and Tropical Burst Granolas are the perfect way for consumers to indulge with inclusions of almonds and cashew nuts; and the latter with pineapple, papaya, banana chips, raisins and coconut. This is in line with Granola consumers demanding variety and a multi-sensorial food experience through wholesome, tasty, and premium ingredients. Coco Pops has also extended its range to include Coco Pops Fills – a more crunchy and chocolaty addition. This exciting innovation offers South African youth (and those who are young-at-heart) a breakfast or snacking offering that is great on its own or with milk. Coco Pops Fills is unique in that it is crunchy on the outside, with chocolate filling on the inside. •

Are you READY? 2020/2021 Food Review/ Symrise

New Product Competition Since its inception, the competition’s primary

platforms. The grand prize also includes a trip

goal is to provide local and international brands,

to SIAL Paris 2022, one of the world’s most

featured on local shelves, the opportunity to

exciting trade shows where future trends are

showcase their innovative new products.

set. Don’t miss this opportunity for your first-

Entrants and winners will receive extensive exposure throughout the magazine’s various

row view of the latest developments in global food and beverages.

Entries are now open,

and close on 1 June 2021!

For more information, please contact Maryke Foulds at maryke.foulds@newmedia.co.za or give me a ring on 082 569 2330 to discuss.

NEWS

Plant-based living and sustainability gets a

$355M BOOST LIVEKINDLY Collective, a collection of heritage and start-up brands on track to become one of the world’s largest plantbased food companies, announced a successful capital raise led by The Rise Fund, the global impact investing platform managed by TPG. This round was joined by existing investor Rabo Corporate Investments, the investment arm of Rabobank; S2G Ventures; and other existing and additional mission-aligned investors.

This investment closes a growth funding round of $335m, including $135m converted from a prior round, bringing the total funds raised by LIVEKINDLY Collective in its first year to $535m. With this latest investment, LIVEKINDLY Collective has become one of the top-three highest-funded and fastest-growing plant-based food companies globally.

“Our mission is to make plant-based living the new norm, creating a healthier, more sustainable global food system through our international portfolio that meets local tastes,” said David Knopf, CFO of LIVEKINDLY Collective. “With the close of this funding round, we are ideally positioned to rapidly scale our model and lead the global consumer shift toward healthy, delicious and sustainable plant-based alternatives.”

The funding will be used to accelerate LIVEKINDLY Collective’s expansion into growth geographies, like the US and

China, and fuel its acquisitions, key partnerships and investments in plantbased innovation.

“We are building a global pureplay in plant-based alternatives – which we believe is the future of food,” said Roger Lienhard, founder and executive chairman of Blue Horizon Group and founder of the LIVEKINDLY Collective. “In just one year, we have raised a significant amount of capital, which testifies to the urgency of our mission and the enormous investment opportunity it represents.

We believe the momentum behind plantbased living will continue to grow in both the private and public markets.”

The Rise Fund works with growthstage, high-potential, mission-driven companies seeking to generate meaningful returns while advancing progress towards achieving the UN Sustainable Development Goals. This investment in LIVEKINDLY Collective is The Rise Fund’s second major investment in the global plant-based ecosystem.

Steve Ellis, co-managing partner of The Rise Fund, has joined the LIVEKINDLY Collective board of directors, effective 1 March 2021.

“We are excited to work with LIVEKINDLY Collective and its ecosystem of innovative companies and worldclass leaders to meet the growing global demand for healthy, plant-based, cleanlabel options,” said Ellis. “The company’s unique mission-driven model operates

across the entire value chain, from seed to fork, to drive worldwide adoption of plant-based alternatives and create a healthier planet for all.”

LIVEKINDLY Collective has five companies under its umbrella and 470 employees around the world. In addition to Ellis, the company has recently seated six new directors – Suzy Amis Cameron, Barbara Kux, Shujun Li, Paul Polman, Walter Robb and Gaby Sulzberger. •

PROPAK CAPE 2021 CANCELLED DUE TO COVID-19 Specialised Exhibitions, organisers of the highly successful Propak Cape exhibition that showcases technology innovation in packaging, food processing, plastics, printing and labelling, has announced that the 2021 show has been cancelled due to the COVID-19 pandemic.

Propak Cape was due to take place

GAUTENG MEC WELCOMES SAB’S R25M DONATION OF MEDICAL EQUIPMENT In an effort to support the local healthcare system, South African Breweries (SAB) has sponsored medical supplies worth R25m to the Gauteng government. This will assist in replenishing medical supplies which have been depleted due to peak demand, and guarding against a potential resurgence of the COVID-19 virus in the province. The equipment includes inventory that will assist healthcare professionals with surgery and for general use in pandemic wards. Regional corporate affairs director Kgosi Mgotsi said, “SAB has a long-standing partnership with the province which began from the onset of the pandemic. This is a continuation of this partnership and supporting communities in their time of need. In early 2020, the demand for alcohol-based sanitiser skyrocketed and SAB quickly adapted its operations to address the shortage of hand sanitiser by using its operations to produce a sanitiser containing 80% alcohol, which was exactly what the healthcare sector was in dire need of.” •

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April 2021 | FOOD REVIEW

from 8 to 10 June at the Cape Town International Convention Centre in Cape Town, South Africa. The next edition of the show will be held in October 2023 at the same venue.

Said Gary Corin, MD of Specialised Exhibitions, “Although disappointed that the 2021 show will not go ahead, it is the right decision for all stakeholders involved. Propak Cape is recognised by the industry as the innovation packaging solutions trade expo for the Western Cape. With 20 successful years, Propak Cape is a proven trade exhibition that delivers results for those serious about growing their businesses. We now look forward to delivering another worldclass experience in 2023.” •

NEWS

COCA-COLA’S PAPER BOTTLE WILL OPEN

NEW WORLD OF SUSTAINABLE PACKAGING POSSIBILITIES

Coca-Cola’s innovative new paper bottle for plant-based beverage AdeZ will attract 43% of global consumers who cite ethical or environmentally-friendly products during purchasing decisions. This is according to a survey by GlobalData. The move will encourage other companies to launch plastic packaging alternatives. Arvind Kaila, practice head of consumer beverages at GlobalData, commented, “Coca-Cola’s paper bottle will open up a new world of possibilities for beverage companies."

GlobalData’s survey also found that 22% of global consumers view recyclable or reusable packaging as significantly more important since the pandemic began, while 12% claimed it was their top priority.

Consumers expect brands to develop and bring to market new and sustainable packaging innovations. As Coca-Cola’s project moves into the testing phase, it will help gather information on consumers’ attitudes towards paper packaging and its suitability for grocery sales.

This information will be used in the further development of this packaging format in the long term,” he concluded.

FLAVOUR IS KING,

BUT NOT THE ONLY TREND IN ICE CREAM While flavour remains the single most important choice factor and purchase driver for ice cream shoppers, there are also other trends that help to build a further competitive edge. These include non-dairy formulations, low-sugar recipes, cleaner labels and ethical ingredients.

Non-dairy ice cream has certainly been booming in recent years. Launch numbers rose at a CAGR of almost 30% over 2016 to 2020 and non-dairy lines now account for 10% of all ice cream introductions.

Low-sugar formulations are also gaining ground, reaching penetration of 6% of launches in 2020. “The development of more natural sweeteners has attracted more attention to sugar reduction,” says Lu Ann Williams, director of innovation at Innova Market Insights. “Artificial sweeteners have steadily lost ground, and erythritol, stevia and monk fruit are now the top-three choices in

low-sugar and sugar-free ice cream.”

When it comes to cleanlabel development, shorter and simpler ingredients lists are popular. Some brands have even flagged the number of ingredients, or indeed the full ingredient list, on their packaging.

Although these are all interesting trends in ice cream development, flavour is still king. Even where alternative positionings are used to target specific consumer interests, taste choices remain vital. In fact, they can be even more important in healthier recipes, helping to cement an indulgent image. For example, salted caramel is one of the biggest winners in recent flavour development, rising to fifth in the flavour rankings in 2020.

However, its penetration in nondairy ice cream is more than twice as high as in regular dairy ice cream. •

Local wine makes history at INTERNATIONAL COMPETITION South African wines excelled at one of the most celebrated competitions for Sauvignon Blanc in the world. Tokara’s Reserve Collection Sauvignon Blanc 2020 made history when it was awarded the Dubourdieu trophy for the best competing Sauvignon Blanc at the 12th Concours Mondial du Sauvignon. It is the first time in the history of this competition that a South African wine has claimed this title.

South Africa also won 11 gold and nine silver medals at this coveted competition.

“South Africa is now truly becoming a major player in Sauvignon Blanc in the world,” said RJ Botha, chairman of Sauvignon Blanc SA. “Congratulations to Tokara on this exceptional achievement and all the other participants who excelled and flew the South African flag high on this international stage. It is years of hard work that are now beginning to bear fruit. We are delighted with the diversity of our wine industry that is reflected in the results.”

Stuart Botha, winemaker at Tokara, said they chose to release the 2020 vintage later in the year to enable more

time on the lees. The decision has paid off handsomely.

“The wine has a fantastic textural element on the palate,” he said. “This is the X factor that I’ve been searching for.

Flavours and aromas from the Tokara Highlands property have always been super expressive, so it is great to have captured all these elements in this special vintage. We always believed that the Tokara Highlands site has immense potential and it is lovely to see that realised at such a prestigious competition.”

Over 1 200 wines were tasted by an acclaimed panel of judges over four days with only one aim in mind – to select wines of irreproachable quality. Because of the pandemic, strict safety measures were applied throughout the event, from the table lay-out to serving the wines and disinfecting of the equipment. All of the wines entered for the competition were tasted and scored using the tasting form developed by Concours Mondial’s technical directors based on the model devised by the OIV and the International Oenologists’ Association. • FOOD REVIEW | April 2021

9

NEWS

HIGH-CAPACITY SKIN THERMOFORMING TECHNOLOGY LAUNCHED

POTASSIUM HYDROXIDE 50%

SOLUTION NOW AVAILABLE AS FOOD-GRADE Evonik now offers its 50% potassium hydroxide (KOH) solution as a food-grade. The designation highlights the product’s properties that are particularly relevant for the food industry. The focus here is on the particularly low chlorate content of the solution.

Christiane Neels, market segment manager for Life Sciences explained, “After switching to the membrane process for the production of KOH in 2018, the chlorate content became a key concern for our customers. We are proud that after intensive research, we can offer a product that meets the requirements of our most demanding customers in the food and pharmaceutical sectors. With a guaranteed chlorate content of below 5mg/kg, Evonik can definitely be relied upon.”

The new designation is also intended to underpin the high standards Evonik sets for hygiene, and consistent quality – both criteria being essential in food production.

The introduction of the food-grade for KOH is part of the Functional Solutions business line’s positioning as a partner for the food industry. Hans Put, sales director in the business line, noted, “Last year, we demonstrated the high quality of our products by extending the FSSC22000 certification for potassium carbonate granular and potassium hydrogen carbonate powder. With the HACCPcertified food-grade for KOH, we now offer our customers in this industry an even larger portfolio of suitable raw materials from the potassium derivatives portfolio.”

Potassium hydroxide is widely used in food manufacturing as an acidity regulator or as a starting material of various food additives.

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April 2021 | FOOD REVIEW

GEA has launched the latest version of its SKIN thermoforming packaging technology: PowerPak SKIN.50. This provides processors of sliced products, meat cut, sausages, fish, hard cheese and highend products such as top-quality seafood, with high-capacity packing of products of up to 100mm high that protrude up to 50mm above the level of the packing tray. The PowerPak SKIN.50 can also perform vacuum and MAP packaging on the same machine.

This thermoforming packaging machine brings together the highest production capacity currently available and excellent packing quality with the minimum of wrinkles in the finished package. GEA has achieved the high capacity through innovative engineering that gives an index length up to 600mm, up to eight tracks and four rows of product. Quality enhancements have been achieved by using a new top film guiding and pre-heating station. This avoids tapering of the film, makes the top film easier to form so prevents wrinkles and improves the overall appearance of the package, and ensures the correct alignment during the sealing process.

The modular design of the GEA PowerPak.50 SKIN thermoforming packaging system allows a choice of feeding, labelling and end of line equipment to match perfectly any food producer’s demands.

The system can also be adapted to provide vacuum and MAP (Modified Atmosphere Packaging) adding to its ‘all round’ performance and flexibility.

SKIN packaging is becoming increasingly popular as the packaging of choice for many fresh and premium-grade foods. The versatile process wraps all products perfectly on a second skin, even those with sharp edges and irregular shapes. It eliminates air, preventing oxidation and maintaining the product’s original color and flavour; gives excellent shelf life; keeps juices and marinades within the package; provides a clear view of the entire product; minimises packaging waste by using thin films and recyclable paperboard webs; and provides an excellent price/performance ratio. •

INDUSTRY TALK

Biodegradable polymers tackle packaging waste head-on

Wheat straw and mango peels are normally disposed of in landfills or used as manure and animal feed. These waste products could potentially be used in the development of renewable, biodegradable and non-toxic active (the ability to respond to temperature and time changes in food storage) food packaging that could help keep products fresher for longer.

T

his is one of the main findings of a

be tailor-made during extraction to suit

recent doctoral study at Stellenbosch

their application in food packaging. The

University (SU). “There’s a move

polymers and antioxidants can be extracted

towards renewable and biodegradable food

simultaneously from the same feedstock

packaging in a bid to replace non-renewable

without affecting their use in food packaging.

and non-biodegradable petroleum-based packaging materials.

“We should consider using agricultural-

“The bio-based films that I developed were capable of releasing more antioxidants into food over a short period of time when

residues like wheat straw and mango peels,

compared to low density polyethylene plastic.

which are rich in bio or natural polymers and

This suggests that they can be a replacement

antioxidants, as alternative raw materials to

for packaging perishables.

petroleum-based packaging materials,” says Dr Lindleen Mugwagwa, who is a postdoctoral fellow in the Department of Process Engineering at SU. She recently obtained her doctorate in Chemical Engineering at SU. Mugwagwa’s study* was the first to develop methods for extracting the necessary bio-or natural polymers and antioxidants from both wheat straw and mango peels that contain properties which are suitable for developing an active food packaging material. It was also the first time that these products were integrated to form a biocomposite film (a material composite consisting of biodegradable polymers and

“We should consider using agriculturalresidues like wheat straw and mango peels, which are rich in bio or natural polymers and antioxidants, as alternative raw materials to petroleum-based packaging materials”

bio-based reinforcing agents) that was tested

“The release of antioxidants into food by

these polymers and antioxidants. She then

packaging material is becoming an important

combined the polymers and antioxidants to

aspect to consider when choosing packaging

make a food packaging material and tested

material. Packaging material capable of

the stability of the biocomposite films when in

releasing antioxidants into food in response

contact with food as well as their potential to

to storage conditions have the potential to

release antioxidants into packaged food over

increase the shelf life of products because

time. Low density polyethylene film,

the released antioxidants act upon free

a commonly used plastic, was used as

radicals and microorganisms which may

a benchmark.

develop when food is improperly stored or

the properties of polymers and antioxidants in wheat straw and mango peels can

also presents methods for recovering natural antioxidants and their application as additives to food packaging material. These natural antioxidants have the potential to replace artificial antioxidants in packaging material that could cause cancer.”

Mugwagwa says the type of food study could be ideal to replace

As part of her study, Mugwagwa developed

Mugwagwa says her study showed that

in the development of food packaging and

packaging material proposed in her

in a food environment. and optimised processes for extracting

Lindleen Mugwagwa

when food is stored for longer periods.”

“My research provides cheap, sustainable and biodegradable polymers that can be used

environmentally hazardous petroleumbased packaging materials.

She adds that biorefineries, the food packaging industry as well as farmers and consumers will benefit from her research. •

*Mugwagwa’s study was conducted under the supervision of Prof A.F.A Chimphango with the financial support from the Organisation for Women in Science for the Developing World, the Swedish International Development Cooperation Agency (SIDA), the National research Foundation of South Africa, the Department of Science and Technology/Council for Scientific and Industrial Research Waste Road Map and SU’s Department of Process Engineering.

FOOD REVIEW | April 2021

11

COMPANY FOCUS

Food over medicine:

the importance of purposeful ingredients Functional food is gaining popularity within health and wellness circles, and a growing number of consumers are taking a proactive approach by turning to food rather than medicine for the health benefits of these foods. This trend has given rise to a new sub-category under the nutraceuticals umbrella.

F

unctional foods offer health benefits

consumers. Probiotics can deliver improved

beyond their nutritional value. In

digestive health, which in turn shows an effect

addition to nutrient-rich products

on general wellness. With more consumers

like fruits and vegetables, the category

and brands experimenting with the ingredient,

also includes foods fortified with vitamins,

the global probiotics market is projected

minerals, probiotics and fibre.

to continue its steady exponential growth.

A functional ingredient is a bioactive

Probiotics also play a role in the host’s

FACT BOX Cococin (freeze-dried tender coconut water solids rich in nutrients) in health drinks can make it a great

compound that can be used in the

health due to its involvement in nutritional,

symbiotic functional drink

manufacture of functional food products.

immunological and physiological functions [2].

and beneficially influence the balance of microbiota in the

These bioactive compounds can be obtained from various sources such as plant-based

HEALTH & IMMUNITY

produce, marine sources, microorganisms, and

Immune health has gained focus in the current

inorganic raw materials. Functional ingredients

world, especially after the pandemic. A healthy

April also be derived from food processing

immune system can significantly improve

waste, providing additional economic benefits

productivity, mood, mental clarity, stress, and

to food businesses [1].

energy. While a wide range of consumers value

rising at a fast pace in developing countries

gastrointestinal tract.

Obesity is a global problem and numbers are

immunity, it is especially critical for families

and it becomes a major public health concern.

WE NEED IT

with children, athletes, older adults, and

Economic costs associated with obesity are

Eating habits have a direct impact on gut

anyone experiencing stress.

high and increasing as the rate of obesity.

Obesity leads to its co-morbidities; namely

health, which predominantly determines the individual’s overall health. The change in

WEIGHT MANAGEMENT

diabetes, hypertension, cardiovascular

food consumption, increased high-energy

Weight management and obesity prevention

diseases, osteoarthritis, stroke and

processed food and unbalanced diets have

are among the primary aims of health

inflammatory diseases. Changes in life-style

led to several chronic diseases like obesity,

organisations to decrease the prevalence of

along with modifications of diet are important

osteoporosis, cancer, diabetes, cardiovascular

various metabolic disorders. Positive effects

in the management of obesity. Positive effects

diseases – and even allergies. Functional

in managing obesity by natural components

in managing obesity by natural components,

foods can help in mitigating these health

and selected foods have drawn attention to

and selected foods have drawn attention due

problems and improve the overall health

the potential side effects of obesity drugs [4].

to the potential side effects of obesity drugs.

of society.

As part of the diet, functional foods could help

The food industry has developed low-density

weight management by thermogenesis

foods to reduce energy intake. Now focus

DIGESTIVE HEALTH

and modify the trafficking of nutrients in

has been geared towards the development of

Digestive health is a top priority for many

the body [3, 4].

foods that possess more than one mechanism

12

April 2021 | FOOD REVIEW

COMPANY FOCUS to alter the progression of obesity. In

extract from Piper nigrum) can improve

benefits. They can help with or prevent

this review, selected foods and their

bioavailability [11]. Curcumin C3 Reduct in

nutrient deficiencies, protect against disease,

components with potential anti-obesity

breath mints and chewing gums can help

and promote proper growth and development.

properties are discussed.

with oral hygiene, oral health and can add

Incorporating functional ingredients can

antioxidant benefits [12, 13].

help fortify the nutritional value that is often

SPORTS NUTRITION

• L actoSpore (Bacillus coagulans MTCC

diminished with heavy processing and low-

Increasing health consciousness and

5856) is a health stable probiotic that

quality food supply. The ultimate goal is to

society’s regard for successful athletes have

can be incorporated into foods like

make a whole healthy food, to promote a

inspired a larger population to get involved in

yoghurt, fermented dough for cooking/

society with better health. •

physical fitness-related activities. Improving

baking, cookies, bread, beverages such as

the nutritional status of food and beverages

kombucha, tea, coffee, beer, and whiskey to

can help in managing frequent illness, muscle

improve gut health. LactoSpore in candy,

pain, and injuries [5].

jelly, flavoured yoghurt, and jams can help with probiotic intakes in children. This

SABINSA’S RANGE OF FUNCTIONAL INGREDIENTS

particular strain is resistant to high heat

For new product formulators, Sabinsa’s

rigorous activity to be included in food

ingredients can easily be incorporated into

products, making way for great probiotic

daily food products to get a better nutritional

claims that consumers can obtain health

outcome and its range of functional ingredients are guaranteed with a Generally

processing. It can therefore withstand

benefits from.

• S aberry (extract of fruits of Emblica

Recognized as Safe (GRAS)-status. These

officinalis) in juices and smoothies can

ingredients are considered safe by regulatory

improve the overall nutritional value,

authorities and does not require a

especially with its high antioxidant values,

pre-market review [6].

and the addition of BioPerine can help

• Citrin K (potassium salt of hydroxycitric acid

with better absorption and can be a

from Garcinia combogia) in a sports drink can be a functional beverage that can help

digestive aid [14].

• S elenium SeLECT (organic selenium

with fuelling the body, rehydration, and

obtained from garlic grown in selenium-

maintaining muscle mass [7, 8].

enriched substrate) can be added to

• Cococin (freeze-dried tender coconut water

canned vegetables, vegetable broth,

solids rich in nutrients) in health drinks can

garlic-flavoured butter, salad dressings,

make it a great symbiotic functional drink

and seasonings and can benefit vegetarians

and thus beneficially influence the balance

and the emerging vegan communities in

of microbiota in the gastrointestinal tract

meeting their daily selenium needs. Healthy

[9]. This powdered ingredient is easy to

selenium levels can positively affect weight

formulate and can be used for a wide range

management, brain health, heart health,

of applications when it comes to adding a wide range of vitamins, minerals, and amino acids to food.

• Curcumin C3 Complex with Curcumin C3 Reduct are well-known supplements from the roots of the turmeric plant (Curcuma

bone strength and immune strength [15].

• C alebin A in a protein bar can be a great post-workout snack, helping with bone strength and body mass management [16, 17].

• C alebin A, Curcumin C3 Complex and

longa). As a functional food, curcumin

Selenium SeLECT in combination can be

can be used in fruit juices like mango and

added to post-workout meals to help with

orange. The former can act as a colouring

muscle soreness and muscle injuries [18].

References 1. Introduction to Functional Foods and Ingredients, S.A.F.I. Centre, Editor.

2. Cencic, A. and W. Chingwaru, The role of functional foods, nutraceuticals, and food supplements in intestinal health. Nutrients, 2010. 2(6): p. 611-25.

3. Konstantinidi, M. and A.E. Koutelidakis, Functional Foods and Bioactive Compounds: A Review of Its Possible Role on Weight Management and Obesity's Metabolic Consequences. Medicines (Basel), 2019. 6(3).

4. Sunkara, R. and M. Verghese, Functional Foods for Obesity Management. Food and Nutrition Sciences, 2014. 05: p. 1359-1369.

5. Spano, M., Functional Foods, Beverages, and Ingredients in Athletics. Strength & Conditioning Journal, 2010. 32: p. 79-86.

6. Wong, A.Y.-T. and A.W.-K. Chan, Genetically modified foods in China and the United States: A primer of regulation and intellectual property protection. Food Science and Human Wellness, 2016. 5(3): p. 124-140.

7. Majeed, M., V. Badmaev, and S. Team, Curcuminoids antioxidant phytonutrients. 2003.

8. Majeed, M., V. Badmaev, and R. Rajendran, Potassium hydroxycitrate for the suppression of appetite and induction of weight loss. 1998, Google Patents.

9. Segura-Badilla, O., et al., Use of coconut water (Cocus nucifera L) for the development of a symbiotic functional drink. Heliyon, 2020. 6(3): p. e03653.

10. Nilani, P., et al., Invitro antioxidant activity of selected antiasthmatic herbal constituents. Anc Sci Life, 2009. 28(4): p. 3-6.

11. Shoba, G., et al., Influence of piperine on the pharmacokinetics of curcumin in animals and human volunteers. Planta Med, 1998. 64(4): p. 353-6.

12. Kuwatada, J., M. Raja, and P. Sood, Turmeric: A Boon to Oral Health. International Journal of Oral Care & Research, 2017. 5: p. 338-341.

13. Okada, K., et al., Curcumin and especially tetrahydrocurcumin ameliorate oxidative stressinduced renal injury in mice. J Nutr, 2001. 131(8): p.

2090-5.

14. Al-Rehaily, A.J., et al., Gastroprotective effects of 'Amla' Emblica officinalis on in vivo test models in rats.

Phytomedicine, 2002. 9(6): p. 515-22.

15. Rayman, M.P., Selenium and human health. Lancet, 2012. 379(9822): p. 1256-68.

16. Tyagi, A.K., et al., Calebin A downregulates osteoclastogenesis through suppression of RANKL signalling. Archives of biochemistry and biophysics, 2016. 593: p. 80-89.

17. Lai, C.S., et al., Calebin-A inhibits adipogenesis and hepatic steatosis in high-fat diet-induced obesity via activation of AMPK signaling. Mol Nutr Food Res, 2015.

59(10): p. 1883-95.

18. Delecroix, B., et al., Curcumin and Piperine Supplementation and Recovery Following Exercise Induced Muscle Damage: A Randomized Controlled Trial. J Sports Sci Med, 2017. 16(1): p. 147-153.

agent and their combination can improve antioxidant values [7, 10]. The addition of BioPerine (a standardised black pepper

Functional foods is the category of food that is associated with several health

Sabinsa – www.sabinsa.com

FUNCTIONAL INGREDIENTS

New premises sparks

a process of reinvention for Kirsch Pharma Our world is being reinvented as a result of the COVID-19 pandemic.

The economic upheaval has left individuals, families, businesses, the workplace and our planet forever changed. Even successful businesses like Kirsch Pharma South Africa have needed to reinvent themselves. In this instance, change was required in the form of better premises with a new, polished approach. By Abby Vorster

I

n order to make a lasting change within

One of the artworks created by Loranda Fourie for Kirsch Pharma South Africa

the business, Kirsch Pharma South Africa’s MD, Hermann Broschk took

significant steps in 2020 to facilitate the reinvention process. Earlier this year, on 26 March, the company relocated to beautiful new premises in the JT Ross Park: Plumbago, which is situated on either side of the R21 in Kempton Park, Gauteng.

The park incorporates upmarket, contemporary design basics for logistics warehouses and allows occupants opportunities for growth. Constructed with wide roads and ample space for the circulation for trucks, Kirsch Pharma South Africa joins several large international corporate distribution centres that have chosen to locate their facilities and regional head office operations at the business park.

The company’s state-of-the-art premises consists of a 400m2 corporate office and 3 500m2 temperature-controlled warehouse designed to maximise the height to cater for extra pallet space within the warehouse, with deep yards to accommodate super link trucks.

A MODERN SPACE WITH TIMELESS FINISHES Kirsch Pharma South Africa commissioned the services of an interior designer to ensure

The bold, modern lines of Kirsch Pharma’s

and solutions-focused company. As a result,

prominent use of red, black and grey were

the organisation has maintained its excellent

used as a starting point for the artworks,

reputation as a supplier throughout South

which were composed using a combination of

Africa with its prominence also rapidly gaining

acrylic paint, charcoal and pastels.

ground in Africa.

Mood and emotion form the basis of

“We have never lost sight of our service

inspiration for Fourie’s personal artwork.

delivery mindset and continue to uphold our

She can also easily incorporate the colour

values that are pinned on ethics and honesty,”

schemes, themes and visual ideas of clients

he comments.

when doing commissioned work.

"We have never lost sight of our servicedelivery mindset"

unified look and feel.

Both in the downstairs and upstairs administrative areas are artworks by Loranda Fourie, a self-taught abstract painter, who works with mixed media on canvas and produces artworks of different sizes and themes. For this particular project for Kirsch Pharma South Africa, she was inspired by the need to create unique corporate pieces that showcase the company logo.

14

April 2021 | FOOD REVIEW

Operating from a place of excellence is the norm for Kirsch Pharma South Africa, which specialises in supplying premium-quality raw materials and blends to the pharmaceutical, nutritional, biotechnology, veterinary and cosmetics industries. The company’s employees, through their dedication and

the new office space and furnishings are both modern and timeless with clean lines and a

which continues to be a customer-orientated

office buildings around the globe and the

FLEXIBLE AND FOCUSED ON SERVICE DELIVERY

expertise, ensure high-quality standards are met throughout the business. A continuation of these quality standards is highly evident

In a contemporary world, time and again it’s

throughout the new premises, which

proven important for businesses of all sizes to

supports Broschk’s vision for ethical and

be flexible. If a business is too rigid, chances

honest operations and provides the perfect

are it could fail, especially when faced with

platform for Kirsch Pharma South Africa’s

adverse situations that require organisations

continued growth. •

to adapt rapidly to change.

It has been important to Broschk to create the change he wanted to see in the business,

Kirsch Pharma South Africa – www.kirschpharma.com

FUNCTIONAL INGREDIENTS

A cultivation license is required in order to actually grow the Cannabis or Hemp prior to creating a product

Clearing the cannabis haze 3.0:

When is Cannabis, CBD or hemp legal in South Africa?

This article provides an update to an earlier report with a similar title after the 2019 Regulations were published and updated with 2020 Regulations. The industry now waits excitedly for the Cannabis for Private Purposes Act to be enacted, writes Janusz Luterek.

“There is no legalisation around the growing, distribution or manufacture of Cannabis derived products by the Constitutional Court.

Normal laws still apply to all of these and contravention of these laws can result in criminal prosecution and long jail sentences”

16

April 2021 | FOOD REVIEW

FUNCTIONAL INGREDIENTS

When form meets function:

delivering proven bone and cardiovascular support Every hour in South Africa, five people have heart attacks and ten people have strokes, leading to ten fatalities. This is according to the Heart and Stroke Foundation South Africa1.

T

he National Osteoporosis Foundation

and heart. There are actually multiple

of South Africa also estimates that one

forms of K2, but the two most common

in three South African women

forms as dietary supplements are K2 as

and one in five South African men could

MK-4 (menaquinone-4) and K2 as MK-7

develop osteoporosis in their lifetime.

(menaquinone-7). Vitamin K2 as MK-7 is

This means that potentially between 4

superior since it requires a single daily

and 6 million South Africans suffer from

microgram dose and works for 72 hours

compromised bone health.2

compared to K2 as MK-4 that requires

What would happen if we could promote bone health while simultaneously protecting

multiple daily milligram intakes and works for only 90 minutes.4,5

our cardiovascular health simply by taking a vitamin?

Vitamin K2 as MK-7 (menaquinone-7) is a

THE K2 MECHANISM Vitamin K2 activates vitamin K-dependent

newly-recognised vitamin shown in clinical

proteins (VKDP) already present in the body.

studies to support bone and cardiovascular

Most of the research focuses on two VKDPs:

health by activating proteins that help the

• Matrix Gla Protein (MGP) inhibits calcium

body properly utilise calcium. Unfortunately, it is nearly impossible to obtain this vital

from depositing in arteries and soft tissues; • Osteocalcin (OC) binds calcium to the

nutrient from diet alone, leaving 97% of

bone mineral matrix for a stronger skeleton

the Western population deficient3, making

and dentin. food such as cheese (the most popular

supplementation a viable alternative.

For these proteins to do their jobs, they

Western source). These products contain

WHAT IS VITAMIN K2?

must first be activated by Vitamin K2. The

relatively small levels, which would require

The supplement consists of a family

more incoming calcium, with no or not

consuming large amounts. The best source

of vitamins comprised of vitamin

enough vitamin K2, the more likely it will

of natural vitamin K2 as MK-7 is the traditional

K1 (phylloquinone) and vitamin K2

be deposited into arterial blood vessels,

Japanese dish natto. Several studies link

(menaquinone). Phylloquinone and

increasing cardiovascular risks. When the

natto consumption in Japan to significant

menaquinone share similarities, such as

body has enough K2, it accelerates MGP’s

improvement in K vitamins status and bone

working in the liver for blood clotting; and

activity of transporting incoming calcium

health8,9. But the dish is rarely consumed

chemically share a quinone ring called

out of arteries and boosting OC’s bone

outside of Japan, and there are clear

menadione. This is, however, where

remodeling activity.

indications that Western populations have

6,7

insufficient intake of vitamin K2 from their

similarities end.

FOOD SOURCES

regular diets; hence supplementation is a

menaquinones, which are available beyond

The body cannot synthesise K vitamins (just

viable alternative.

the liver for other systems such as bones

small levels in the intestine), so people are

Vitamin K2 has several molecules, called

mainly dependent on regular food intake.

Vitamin K1 is found in leafy green

Vitamin K2 supports bone health due to its

vegetables such as spinach and kale.

activation of OC. This has been established

However, K1 from food is very poorly

in a raft of studies, highlighted by a

absorbed – only about 10% of it reaches the

breakthrough double-blind, randomised

circulation, meaning a small amount can

clinical trial published in Osteoporosis

reach peripheral parts of the body. Moreover,

International using a specific K2 as MK-7

the liver takes what it needs of K1 with little

called MenaQ7.

left for other tissues.

Add to this a common misconception that if one eats plenty of green leafy vegetables,

of the vertebrae and the hip (femoral neck)

they are getting plenty of vitamin K2.

against bone loss. This was attained with a

bacterial fermentation and is present in

April 2021 | FOOD REVIEW

The study demonstrated for the first time clinically statistically significant protection

Natural vitamin K2 is produced during

18

PROVEN BONE BENEFITS

nutritional dose (180mcg) of K2 as MK-7 taken daily for three years.

FUNCTIONAL INGREDIENTS

Results confirmed that K2 as MK-7 inhibited age-related stiffening of the artery walls and made an unprecedented statistically significant vascular elasticity improvement.16 These results were corroborated recently in a separate one-year placebocontrolled randomised clinical trial that showed that 180mcg/day of K2 (MenaQ7) improved vascular health in male and female participants with poor K status, as measured by dp-ucMGP (inactive MGP).

Regardless of the participants’ gender, the K2 group maintained arterial flexibility and In this study of 244 healthy postmenopausal women, the K2 group showed significantly decreased circulating uncarboxylated OC (ucOC). After three years, both bone mineral content and bone mineral density and bone strength were statistically significantly better for the MK-7 group than the placebo group.10 Vitamin K2’s importance in impacting bone health is not limited to adult populations. In

the stiffness did not increase, whereas the placebo group became stiffer and less flexible.17 Vitamin K2 as MK-7 is the only compound to date shown to impact arterial calcification through its activation of MGP. Thus, the medical community is beginning to explore it as a potential therapy for patients whose conditions present symptoms of intense calcification.

fact, it is a noteworthy bone support nutrient for children due to their bones taking shape: • 2009: Healthy children aged 6 to 10 years who took 45mcg of K2 (as MenaQ7) a day resulted in more active OC, leading to stronger, denser bones.11 • 2012: Children and adults over the age of 40 express the greatest K deficiency and had the strongest response to K2 supplementation (45mcg for children; 90mcg for adults; both as MenaQ7).12 • 2013: Children and teens given MenaQ7 K2 (50mcg) and vitamin D (5mcg calcitriol) daily showed improvements in bone mineral density.13

A NEWLY-ESTABLISHED CARDIOPROTECTIVE NUTRIENT The most substantial body of growing evidence shows vitamin K2’s positive impact on and support for cardiovascular health.

Previous population-based studies have shown an association between K2 intake and cardiovascular risk14,15. Validation for its cardiovascular benefits culminated with the publication of another three-year study using MenaQ7, the first intervention trial focused

CONCLUSION Vitamin K2 as MK-7 is the superior vitamin K, safely and effectively delivering benefits for children and adults, serving as an essential companion for calcium supplementation.

By implementing this simple nutritional strategy, the population can simultaneously support their bone health while protecting themselves from cardiovascular risks. And the only vitamin K2 as MK-7 proven to deliver bone and heart support is MenaQ7. •

on K2 as MK-7 supplementation with cardiovascular endpoints.

Using the same cohort as the threeyear bone study, researchers monitored subjects using pulse wave velocity (PWV) and ultrasound techniques. The participants were randomly assigned to take 180mcg of K2 daily for three years or placebo capsules.

References: 1 https://www.heartfoundation.co.za/ wp-content/uploads/2017/10/CVD-StatsReference-Document-2016-FOR-MEDIA-1.pdf 2 https://osteoporosis.org.za 3 Shea MK, et al. Circulating uncarboxylated matrix gla protein is associated with vitamin K nutritional status, but not coronary

artery Calcium, in older adults. J Nutr. 2011 Aug;141(8):1529-34.

4 Rheaume-Bleue, Kate. 2013. Vitamin K2 and the Calcium Paradox: How a Little-Known Vitamin Could Save Your Life. Harper; Reprint edition.

5 Howard, Larry M, Payne, Anthony G. 2006.

Health Benefits of Vitamin K2: A Revolutionary Natural Treatment for Heart Disease and Bone Loss. 1st edition. Basic Health Publications, Inc. 6 Schurgers LJ, Cranenburg EC, Vermeer C. 2008. Matrix gla-protein: the calcification inhibitor in need of vitamin K. Thrombosis and Haemostasis, 100(4): 593-603.

7 Tsugawa N, et al. 2006. Vitamin K status of healthy Japanese women: age-related vitamin K requirement for gamma-carboxylation of osteocalcin. Am J Clin Nutr, 83(2): 380-86.

8 Kaneki M, et al. Japanese Fermented Soybean Food as the Major Determinant of the Large Geographic Difference in Circulating Levels of Vitamin K2: Possible Implications for Hip-Fracture Risk. Nutrition. 17 (4), 315–321 (2001).

9 Ikeda Y, et al. Intake of Fermented Soybeans, Natto, Is Associated with Reduced Bone Loss in Postmenopausal Women: Japanese Population-Based Osteoporosis (JPOS) Study.

J. Nutr. 136 (5), 1323–1328 (2006).

10 Knapen MHJ, et al. Three-Year LowDose Menaquinone-7 Supplementation Helps Decrease Bone Loss in Healthy Postmenopausal Women. Osteoporosis Int. 24 (9), 2499–2507 (2013).

11 van Summeren, et al. The effect of menaquinone-7 (vitamin K2) supplementation on osteocalcin carboxylation in healthy prepubertal children. Br J Nutr (2009) 102(8): 1171-8.

12 Theuwissen E, et al. Vitamin K Status in Healthy Volunteers. Food Funct.5 (2), 229–234 (2014).

13 Ozdemir MA, et al. The Efficacy of Vitamin K2 and Calcitriol Combination on Thalassemic Osteopathy. J. Pediatr. Hematol. Oncol. 35 (8), 623–627 (2013).

14 Geleijnse JM, et al. Dietary intake of menaquinone is associated with a reduced risk of coronary heart disease: the Rotterdam Study. J Nutr. 2004, 134(11):3100-5.

15 Gast GC, et al. A high menaquinone intake reduces the incidence of coronary heart disease. Nutr Metab Cardiovasc Dis. 2009, 19:504-10.

16 Knapen MHJ, et al. 2015. Menaquinone-7 Supplementation Improves Arterial Stiffness in Healthy Postmenopausal Women: DoubleBlind Randomised Clinical Trial, Thrombosis and Haemostasis, 113(5): 1135-1144.

17 Vermeer C and Vik H. Effect of Menaquinone-7 (vitamin K2) on vascular elasticity in healthy subjects: results from a one-year study. 2020 Vascul Dis Ther, 5: doi: 10.15761/VDT.1000179.

About the author: Dr. Hogne Vik is the chief medical officer of NattoPharma ASA, Norway.

Brenntag – www.brenntag.com/en-za/

FOOD REVIEW | April 2021

19

CROWNING FOOD WITH

EXCELLENCE

With great pride in our heritage, a passion for quality, a thirst for innovation, and a drive for excellence, we have secured our reputation at kitchen tables across the globe.

This has been achieved through our stringent Microsafe® Food Safety Programme, and our dedicated food scientists and processing specialists who perfect stabilising solutions for our dairy customers. We have further demanded improved and safe farming standards for our herbs and spices range.

So, when it comes to upholding the highest standards that exceed both your needs, your customers’ expectations and that of your favourite food, you know you can count on Crown Ingredients Solutions.

FUNCTIONAL INGREDIENTS

Nuts about new grinding technology During raw nuts or seed processing, each step plays a critical role in creating a delicious end-product. No matter what kind of snack, confectionery or baked goods you require, Bühler’s range of process application solutions can assist.

By Maryke Foulds 1

C

onsumers love nuts, and globally these

available for removing foreign matter from the

products are perceived as a culinary

incoming nuts.

enricher of food products such as

bars, condiments and confectionery. Bühler’s

FAST PRODUCT CHANGEOVER

technology portfolio offers a comprehensive

Cleaning before changing to another product

range of plant solutions that cover the entire

has never been easier. The cleaning agent

value chain – from the raw nut through to the

container provided has a volume of only

packaged final product on the shelf. For new

1L, which is sufficient to clean the grinding

product formulators looking for the latest WOW

chamber without wasting any product.

factor, the company can assist to create your own healthy products with roasted nuts and seeds to meet your specific flavour profiles.

The roasting process is the key factor in determining and controlling the aromas,

2

texture and colour of your nuts. Bühler’s hot-

The Lico Mill

air roasting systems are known for its roasting quality and cover the requirements of both

the pins, pastes with a fineness of between

large and small nut processors. Nut and seed

25 and 40 micrometers is achieved with just

pastes can be used as an ingredient or as an

one Lico.”

end-product. A combination of two tried and tested process stages leads to the efficient

GRINDING CHAMBER

production of high-quality nut pastes. Bühler

The fast-rotating pins on the rotor and the

can help you develop your own brand with

special stator enable highly energy-efficient

a unique taste, structure and appearance

grinding while producing excellent product

for your markets. Another product is peanut

quality. The large amount of fat released

butter, which can be produced according to

from the nuts and seeds results in a smooth

your market requirements.

and tasty paste. The water-cooled stator allows grinding at the product’s lowest outlet

THE LICO MILL

temperature and thus ensures optimal product

“Our Lico mill has been designed for grinding

taste, texture and colour.

various nuts and seeds like peanuts,

“Food safety is undoubtedly a priority for all consumers and food manufacturers and consequently, for Bühler as a solution provider. By using the most effective technologies to prevent the contamination of food, producers not only save lives but also protect their brand, increase production efficiency and strengthen consumer trust.” Edyta Margas, global head

hazelnuts, almonds, sesame seeds, cashews,

FOOD SAFETY

pistachios and many more to a smooth

To meet the highest level of food safety, all

and tasty paste,” enthuses Taryn Browne,

materials in contact with the product are

marketing manager of Bühler in South Africa.

made of stainless steel. Additionally, the

“It offers a large field of application and various

machine frame and feet are hygienically

grinding solutions to a variety of raw products.

designed and also made of stainless steel,

It can grind peanuts, hazelnuts, almonds,

which ensures easy cleaning. The product

LOW MAINTENANCE

sesame seeds, cashews, pistachios and many

stream is completely closed and a magnet or

Although the machine requires little

more to a fine paste. Due to the high speed of

a metal detector for all metals is optionally

maintenance, the design concept allows fast

22

April 2021 | FOOD REVIEW

of food safety

INGREDIENTS THE NEED FOR QUALITY PROTEIN By 2050, the world’s population is projected to reach 10 billion people, many living in new cities. To cover their basic needs, we will need more food and protein, as well as new forms of energy and transport. Today, over 30% of food is lost or goes to waste – along with the energy embedded in it. Bühler is investigating solutions with customers to reduce the energy used in food production by 50% while developing processing solutions for protein sources that need less water, space and energy to cultivate. Nearly three-quarters of the world’s water is used in agriculture, which is fuelling the adoption of new technologies to cut levels of water used in food processing. It is also constantly developing solutions to process food made with nutritious raw materials that require less water and space to cultivate, and it is working at eliminating water loss in waterconsuming grains with smart storage and sorting solutions. and easy access to all parts. The drive and rotor are assembled on a linear guide and can easily be pulled apart for deep cleaning.

The additional moveable assembly allows user-friendly handling and dismantling of the feeder unit.

• FAST CHANGEOVER WITHOUT WASTE Changing from one product to another can be done in a matter of minutes without wasting any product. The stainless steel grinding chamber can easily be cleaned with oil or water.

• REDUCING YOUR CARBON FOOTPRINT Compared with conventional nut paste production, Lico’s technology offers a much lower energy consumption of only approximately 10 to 20kWh/tonne.

• SMOOTH & TASTY PASTES Lico’s innovative grinding process, which features corrugated stator and high-speed rotating pins, allows for the production of smooth and tasty pastes of the highest quality.

Bühler – www.buehler.co.za

Personal health and

nutrition gets a boost!

Royal DSM, a global science-based company in nutrition, health and sustainable living, announced the launch of Hologram Sciences, a consumer-facing company that will create brands targeting various health conditions.

B

y combining health diagnostics,

“I am excited to be advancing the

digital coaching and personalised

availability of personalised nutrition so no

nutrition, Hologram Sciences

one else needs to go through the struggles

brands will provide consumers with more

my family experienced,” Brady said. “With a

holistic solutions to manage their health.

highly dynamic team combining expertise

The mission-driven company combines

in tech, brand marketing, and the nutrition

top Silicon Valley talent, formerly of Uber,

innovation and science power of DSM, we

Fitbit and Facebook.

can reveal that our first solution will be a

Hologram Sciences is backed with a

rapid immunity concept, addressing the

$100 million investment by Royal DSM,

current acute concern over the ongoing

which has made personalised nutrition a

COVID-19 pandemic.”

key pillar in its nutrition strategy, allowing

Along with nutritional supplements and

the company to combine a range of

diagnostics, the company’s proprietary

capabilities and resources to cover the

digital platform will provide consumers

entire personalised nutrition value chain –

with a personalised experience including

all the way to the consumer.

access to registered dietitians, allowing

Hologram Sciences will provide state-

them to better understand how their

of-the-art consumer-facing personalised

lifestyle, nutrition and other factors impact

nutrition solutions that have been

overall health and what they can do to live

clinically proven to address a variety of

healthier lives.

consumer health needs. As solutions are

“We’re thrilled to fund a powerful, data-

validated in-market, they will be available

driven platform that’s fused with DSM’s

to DSM customers. Hologram will also

capabilities and product resources,” said

work to incubate products with DSM

Dimitri de Vreeze, co-CEO at DSM. “With

customers and partners, based on the

the help of key experts — including

latest consumer insights and leveraging

nutritionists, dietitians, scientists and

their agile approach.

advisors — Hologram Sciences will be

Ian Brady, who co-founded US financial services firm SoFi, will lead Hologram Sciences. Brady transitioned from a

taking personalised nutrition to a new level for consumers and DSM’s customers.”

The focus on wellness and nutrition

successful career in finance to health

is a core value within Hologram

tech after his wife was diagnosed with

Sciences itself, where leaders built a

gestational diabetes for the third time.

value system based on integrity,

In his research to find a personalised

accountability and inclusiveness. •

nutrition service for his wife and others, he came up empty, prompting this entrepreneur to create one.

DSM – www.dsm.com

FOOD REVIEW | April 2021

23

FUNCTIONAL INGREDIENTS

A world of antioxidant solutions at your fingertips Vitablend offers a comprehensive and innovative range of cost-effective, natural and synthetic systems for the prevention and delay of oxidation. Maryke Foulds looks at what is on offer from SK Chemtrade.

T

hese additives are available in either

excluding cat food) • Polyethylene glycol (cosmetics and industrial

dry or liquid formats and formulated with three essential components:

applications and pet food) • O ther emulsifiers, for example diacetyl

active, which is an antioxidant active or botanical extract active; chelator, also known

tartaric acid, mono and diglyceride esters,

as a sequestrant; and the carrier.

silica, carbonates and other carriers for feed

Chemical activity can delay the oxidation

and dry compounds.

process to ensure a longer shelf life while product. For easy reference, these products

SYNTHETIC ANTIOXIDANT SYSTEMS

are divided into four classes, as seen in the

The traditional use of phenolic synthetic

table below.

antioxidants offers a powerful, responsive and

maintaining the quality of the food or feed

Chelators prevent metal ions from

cost-effective way to improve the shelf life

becoming pro-oxidative. This is achieved by

of food and feed systems. Vitablend offers a

the addition of chelators such as citric acid

wide range of systems, whether bespoke or

and its esters. The right choice of carrier

from a selection of those widely in use. Blends

(according to suitability and regulations)

in liquid or powder form are based on well-

can ensure the homogeneity of the liquid

known, tried and tested traditional synthetics

or powder system and its application

such as BHA, BHT, TBHQ, propyl gallate and

compatibility. The correct use of carriers

ascorbyl palmitate. These are offered together

ensures ease of dosing of liquids by pumps

with or without sequestrants and synergists.

(for example to pet meal) and also enhances

Oxidation in meat products can lead to poor taste, off flavour development and loss of colour

In liquid form, the chosen carrier is typically

the antioxidative effect by ensuring close

vegetable oil, and in powder formats, it

contact of the chosen antioxidant to

is offered either in a spray-dried or as an

the substrate.

adsorbates format.

THE NEED FOR QUALITY PROTEIN Vitablend was established in 2001 with specific technical knowledge aimed at assisting the food and feed industries. The company has a team of experts in the fields of antioxidants, infant nutrition and premixes as well as their applications, fully supported by production facilities in the Netherlands, US and Singapore on board. In 2009, the company merged with the Barentz Group. This broadened its access to global suppliers of food ingredients, offering a global distribution system for support sales. Established in 1953, Barentz holds a leading position within applications in key global regions and has a flexible and fast approach to business with a strong focus on quality. tocopherols, rosemary and green tea extracts, sunflower oil-derived tocopherols and natural

Typical carrier systems employed

by Vitablend:

NATURAL ANTIOXIDANT SYSTEMS

botanical extracts.

• Vegetable oils (sunflower or rapeseed oil)

This range was developed from the validated

• Tocoblend and Toco-PET series

• Lecithin (sunflower and soy origin)

and engineered use of natural mixed

A range of natural, mixed tocopherols and

• Propylene glycol (food and pet food,

tocopherols, high in delta and gamma

varying strengths in combination with or

Active type Traditional phenolics*** Vitamin based

Antioxidant examples BHA, BHT, TBHQ*, Propyl gallate Tocopherols (vitamin E), Ascorbyl palmitate

Natural antioxidants

Rosemary extracts based on Carnosic acid, Natural mixed tocopherols, Green tea, Natural polyphenols

Natural botanical extracts

e.g. Rosemary extracts based on Rosmarinic acid, Flavours.

24

April 2021 | FOOD REVIEW

Regulatory status Restricted use in foods and feeds to 200 ppm maximum either singly or in combination.** *TBHQ not permitted for use in feeds Generally permitted in most foods and feeds q.s.** Certain restrictions for Rosemary. ** Natural mixed tocopherols permitted in most foods and feeds q.s.** Natural flavouring

FUNCTIONAL INGREDIENTS

FAST FACT Vitablend offers expert advice on the extension of shelf life with its extensive range of products.

PREMIX OVERVIEW

antioxidants, protecting muscle cells from

A full range of nutrient premixes for

free radical damage and enhancing recovery

beverages, bakery and general food and

and growth. Vitamin C is also involved in

supplement applications are also available.

connective tissue formation and helps in the absorption of iron. Vitamin B2 and copper play

• NRV

a proven role in the prevention of oxidation of

Nutrient Reference Values are the

protein, fast and DNA within the cell.

recommended daily nutritional intake of vitamins and minerals based on currently

Contact local supplier SK Chemtrade for more

without rosemary, green tea and other natural

available scientific knowledge. They give the

information on how to develop your next high-

phenolics. Tocoblend is offered in an oil-

daily intake of essential nutrients generally

quality product.

soluble liquid format as well as water- and

considered to be required by healthy humans

oil-dispersible powder format. These natural

to meet their known nutritional needs for the

antioxidants are rich in gamma and delta

prevention of deficiencies, i.e. the amount

homologues of tocopherol and as a natural

of vitamins and minerals you need to be

extract of vitamin E, demonstrating a high

consuming daily to prevent becoming ill.

antioxidant capacity.

• B vitamins • Rosal-OX and Rosal-PET series

This class of water-soluble vitamins

A wide range of oil- and water-soluble natural

play an important role in cell metabolism.

rosemary extracts. Offered as a stand-alone

Though these vitamins share similar names,

liquid or as powders or in combination with

they are chemically distinct compounds that

natural, mixed tocopherols for enhanced

often co-exist in the same food. In general,

synergistic capability.

dietary supplements containing all eight are

Vegetable oil is a typical carrier system

referred to as a vitamin B complex. B vitamins • Phyt-OX series

are found in high quantities in meat. Other

Exploring the capability of botanical extracts

good sources include legumes, whole

to answer the call for naturalness has led to

grains, potatoes,

the creation of a series of products suitable

bananas, chilli

for food and feed. A range of E-number-free

peppers, tempeh,

natural systems for use in oils and water-

nutritional yeast,

based applications. Supplied in powder or

brewer’s yeast

liquid formats.

and molasses.

“The traditional use of phenolic synthetic antioxidants offers a powerful, responsive and cost-effective tool to improve the shelf life of food and feed systems”

• Claims All premixes in the portfolio are formulated on Commission Regulation (EU) 432/2012. As a rule, 15% of the NRV supplied by 100g or 100ml or per package if the package

SK Chemtrade – www.skchemtrade.co.za

Discover Fortification and Protection

by Vitablend Vitablend is your industry-leading partner for nutritional systems and antioxidant systems for human nutrition, animal nutrition, and personal care.

We create value for you by creating outstanding, custommade products, based on science and produced in state-ofthe-art clean rooms – to enhance the lives of your customers.

Outstanding, scientifically engineered nutritional premixes and antioxidant systems

contains only a

ANTIOXIDANTS FOR MEAT APPLICATIONS

single portion,

Oxidation in meat products can lead to poor

into consideration

taste, off flavour development and loss

in deciding what

of colour. Vitablend antioxidant systems

constitutes a

for meat products offer a dedicated range

significant amount.

of natural and traditional phenolic-based

For beverages, this

antioxidants to protect meat products from

is 7.5% of the NRV.

should be taken

the effects of oxidations. All these products for meat applications are designed to prevent

• Against oxidation

oxidation, retain the pink colour of the meat

Vitamin C and

and improve flavour stability.

vitamin E are

CPT: 021 551 0681 | JHB: 011 974 1124 info@skchemtrade.co.za | www.skchemtrade.co.za

FOOD REVIEW | April 2021

25

HERBS & SPICES

The way to wellbeing through nature

Diana Food supplies clean-label and high value-added solutions by improving sensorial and functional benefits in wet and dry applications. The combination of innovative tech and multi-stream sourcing results in a comprehensive range of natural products, writes Maryke Foulds.

A significant number of consumers consider interesting flavours and unusual ingredients an important factor when purchasing meat, poultry and fish.

demanding healthy food. Products must appeal to all of their senses. They want to stay well and one way of ensuring this in a world of widening waistbands and growing obesity is to eat real food. In this context, high protein content and low/no/ reduced fat and sodium claims are wellreceived. The following ingredients can assist in this goal: • Vegetable solutions for meat curing: Replace synthetic nitrites with vegetables naturally rich in nitrites (to be fermented with a starter culture).

• A ntioxidant: Replace artificial ascorbic Ethnic food and recipes are popular with consumers globally

C

onsumers want recognisable

fruit is a common ingredient in cooking

ingredients, and the food industry

and used not only for taste, but also for its

is continually working on tasty

significant acidifying properties – thanks

and healthy ingredients that offer a wide

to the organic acid naturally present in

variety of sizes, shapes and colours to

the fruit. Diana Food has learnt over the

ensure a natural taste, visual appeal and

years to tame this rich, raw ingredient

pleasant texture in end products. A key

by developing solutions using its natural

trend is redefining food and beverage

acids: acid and acetate at different

processing so that it reflects natural

titrations. Its main role is contributing to

and free-from claims, which will drive

the preservation of a specific product.

acid with acerola range (up to 17% to 34% of natural vitamin C content guaranteed).

• Natural organic acids: Natural acidity regulations and mould inhibition using dedicated lemon and vinegar solutions.

• Taste: Adding different and unique culinary profiles to your processed meat applications with a wide range of taste nuances. Intense and authentic taste from real vegetables and fruit, meat and seafood, wine and vinegars for

innovation in new product development.

Back to basics is a key driver in the

PROCESSED MEAT & SEAFOOD

food market. Consumers are placing

Nobody survives in the food sector if

importance on home-made-style

their product is found wanting. After

products that are minimally processed

some recent safety and quality scandals,

and closer to traditional recipes.

consumers want to be reassured and be

Authentic taste is also relevant to ethnic

able to trust what they eat.

food and this is one trend that is expected

Transparency, full traceability and

to grow in importance over the next

sustainability are vital.

few years.

There is specific interest in ethnicinspired and spicy flavours. Globally,

FOOD PRESERVATION

a significant number of consumers

Clean-label food preservation remains

consider interesting flavours and unusual

a challenge and the ability to preserve

ingredients an important factor when

and extend shelf life scores highly with

purchasing meat, poultry and fish.

consumers. The use of lemon as a natural organic acid is one solution. This citrus

26

April 2021 | FOOD REVIEW

Besides being natural and having a great taste, consumers are also

FACT: A team of agronomists work globally in close partnership with seed producers and local farmers to develop and grow selected vegetable varieties. They identify the best weather and terroir conditions to ensure the right characteristics and specifications according to customer requirements. Procurement and regulatory teams work in close collaboration with selected slaughterhouses and meat suppliers.

These long-term collaborations ensure full traceability.

HERBS & SPICES

use in minced meat, brines, marinades

great taste, is one way of luring

roasted flavours; and authentic vegetable,

and sauces.

these consumers.

meat and seafood solutions in various

Top choices include bars with high-

A unique range of crunchies bring

shapes and sizes including powders,

a nice visual appeal to products by

protein and high-fibre ingredients with

flakes and crunchies.

enhancing the natural identity of a

limited sugar and processed ingredients.

• Wines & vinegars: Rich authentic

vegetable, for example for more gourmet

The perfect savoury snack contains

taste profiles and an intense aromatic

recipes. The ingredient Ntaste® can

wholegrains, veggies and fibre, and

bouquet and acidic taste, clean label,

compensate for the loss of taste in

minimal sugar and salt. Spicy or ethnic

guaranteed consistency which is easy

reduced salt recipes with vegetable

flavours are accepted as long as they are

to handle, store and ideal for wet and

extract labelling.

natural and sugar is minimal.

dry applications.

• Chicken fat: Authentic, lightly roasted

You can now preserve freshness

chicken flavour with very low water

and add a bright, appealing colour to your products using vegetable-based

content – and a natural oxidant choice.

FAST FACT

solutions adapted to meat processing.

Diana Food is expert in the following technologies: extraction cooking, concentrations, air, spray and freeze-drying.

Different labelling is available, such as food colouring, and natural colours.

BETTER & FASTER SNACKS

• Sweet corn: A natural source of sugar with a long and stable shelf life and available in flake form can add a smooth texture to many applications.

The snacking culture is fashionable

For more information on the

compared with traditional meal events

substantial ingredients portfolio from

such as lunch and dinner. Snacking

Diana Food, contact local supplier Savannah Fine Chemicals. •

consumers choose a snack based on Diana Food offers a large choice of

health, wellness and indulgence. The ability to manufacture convenient,

solutions to appeal to consumers based

nutrient-dense snack products with

on natural ingredients made from allium

natural ingredients and flavours that

ingredients such as onion, garlic and

involve minimal processing but still offer

shallots; vinegars for acidic notes; meaty

Savannah Fine Chemicals – www.savannah.co.za

INGREDIENT INNOVATION THAT’S VALUE DRIVEN

BASIC FOOD INGREDIENTS FOR EVERYDAY SOLUTIONS

We supply food manufacturers with quality ingredients and a wide range of additives to help create the taste, texture, performance and appearance you need for your food nutritional products. We represent leading global manufacturers & our specialists can provide you with unrivalled sales support bringing the highest quality products to market: Bakery ingredients: flavour, texture and fortification - Beverage ingredients for innovation - Confectionary: healthier & tastier alternatives to enhance your brand - Culinary solutions for sauces, dressings and prepared meals that will innovate - Dairy & Desserts: texture & functionality - Flavour & fragrance creation - Health & Sports nutrition.

Johannesburg: +27 11 856 4500 Cape Town: +27 21 551 5353

Durban: +27 31 202 0794 Email: info@savannah.co.za

www.savannah.co.za

FOOD REVIEW | April 2021

27

INGREDIENT INNOVATION Yellow Chlorella works well as an egg substitute

New-look microalgae:

Bright future for light-coloured Chlorella Allmicroalgae presents two innovative Chlorella vulgaris powders, which are approved as food ingredients and food supplements by EFSA. The USP of the variants White and Yellow Chlorella vulgaris is their sensory profile.

C

ompared to conventional,

Powders are ideal for healthpromoting foodstuffs

intensely green-coloured products, these new offerings

are more neutral visually and deliver a discrete taste profile, yet still promise

scope of microalgae in foods and supplements – and therefore contribute to future-proof nutrition,” says Joana Laranjeira da Silva, plant manager at Allmicroalgae.

the same unique nutritional value. As a

As well as providing 35 to 40% protein

natural plant-based source of protein

content, Yellow and White Chlorella

containing all the essential amino acids,

vulgaris also contain impressive

the powders are perfect for use in health-

amounts (over 20%) of dietary fibre.

promoting foods, drinks and dietary

Furthermore, they are a valuable source

supplements, meeting consumer demand

of polyunsaturated fatty acids (PUFAs),

for a protein punch that doesn’t contain

namely the Omega 3, 6 and 9 fatty acids,

ingredients of animal origin.

and contain a vast array of minerals

Furthermore, detoxifying and

and vitamins too, i.e. vitamins from the

antioxidant properties make them a

B-complex, such as vitamin B2 and B12,

sought-after ingredient for premium

as well as zinc and phosphorus.

positionings in the health and wellbeing

Thanks to their nutritional composition,

sector – for instance, for products supporting immune health. Due to the increasing demand for plant-based food solutions, for example, in bakery and confectionery, in ice creams, mayonnaises and snacks, Yellow Chlorella works well as an egg substitute, while White Chlorella can replace conventional dairy bases such as milk, increasing the protein content of the product. Both Chlorellas are effective texturising and thickening agents. Yellow Chlorella can also be used as a natural food colouring agent. These products are available dried or as a paste, with variable protein functionality.

Allmicroalgae launches nutrient-rich Chlorella vulgaris powders with improved organoleptic profile

desirable health claims (EU) are also Allmicroalgae conducted comprehensive R&D activities in collaboration with a Portuguese university to achieve these versatile and unique Chlorella ingredients for use in a wide range of applications. Key to their improved sensory properties is the reduction of chlorophyll content, which can be achieved under heterotrophic fermentation of novel strains of Chlorella vulgaris.

“In light-coloured end products in particular, the use of Chlorella vulgaris as an ingredient has been very limited.

Nevertheless, there is positive interest from the food industry. We have therefore been driven by a determination to make microalgae available to all consumers.

Our yellow and white microalgae variants deliver the full functional package of proteins, fibre and other valuable nutrients, while also promising environmental and sustainability benefits.

possible. They include the maintenance of blood cholesterol levels, normal vision and bone health, as well as reduction of tiredness, cell protection and immune system support. Such claims allow for product positionings in the general health and well-being sectors, cognitive and heart health categories, and also energy and sports supplement segments.

These novel Chlorella launches, based on 100% microalgae, represent the perfect ingredient for contemporary product developments, such as vegan and vegetarian formulations. They can even be used beyond the vegan market, and across wider food segments. White and Yellow Chlorella are certified as non-GMO, and are free from soy, gluten, lactose, sugar, nuts and additives. Their production process is irradiation-free, and the ingredients do not contain pesticides, perchlorates and pathogenic flora such as Bacillus cereus.

Thanks to our tireless efforts in R&D, we are happy to have achieved this major breakthrough. Now we are a step further in our plan to expand the application

28

April 2021 | FOOD REVIEW

Allmicroalgae - www.allmicroalgae.com

PUMPS, VALVES & HOSES

An expanding footprint to service more areas Verder Pumps South Africa has confirmed the appointment of several new distribution partners. This will see the company expand its footprint and network to service more clients across sub-Saharan Africa (SSA).

Darryl Macdougall

S

areas that they service.”

The recently appointed distribution

Durable industrial pumps

and acquisitions lead by our global group, to continuously grow our range of OEM

peaking on this

partners include Robday Mining Supplies for

pump products and solutions offerings to

announcement,

North West Province, Northfield Engineering

customers in African markets. Added to

Verder Pumps

for the Eastern Cape, Mechanical Rotating

that, as a South African company. we remain

Buyer’sguide South Africa MD,

Solutions (MRS) for Mpumalanga, and Tri-

committed to contributing to the growth and

Darryl Macdougall says,

Pump Africa that operates in South Africa,

development of local industries – part of which

Zambia, Ghana, Tanzania and the Democratic

we achieve by working with local partners who

Republic of Congo.

operate as regional and industry specialists,”

THE

“Continuing to expand our

network of local facilities

and distributor partners is a key pillar of our

This expanded network is meant to

Macdougall exclaims.

“Our focus continues to be on the quality

growth strategy. This enables us to offer

particularly benefit existing and new

our wide range of durable, industrial pumps,

customers, over-and-above customers who

and performance of our solutions and services

pumping systems and high-tech equipment -

are currently serviced from the company’s

as an integrated offering to the market. With

as well as in-house service and maintenance

headquarters in Johannesburg, and those

a tradition of technical excellence, and a

for quality and performance assurance – to

serviced by The Pumpsmith, who remains

growing footprint, we remain committed

more customers across SSA. Each of our new

the company’s distribution partner for the

to finding innovative solutions to existing

distribution partners have been selected and

KwaZulu-Natal region.

problems and forging new paths for future-

onboarded after careful review of the core of

“As Verder Liquids Group is a multinational

their business offerings, their footprint and the

business, we have the advantage of

potential customer base in the geographical

leveraging on innovations, developments

2017/2018

proof solutions,” he concludes. •

Verder - www.verderliquids.com

THE

Buyer’sguide

2020/2021

The directory for manufacturers of food, beverages, pharmaceuticals, cosmetics, toiletries, packaging and the printing industry

Available online: www.thebuyersguide.co.za Buyers Guide 2018.indd 1

2018/05/07 3:09 PM

FOOD REVIEW | April 2021

29

PUMPS, VALVES & HOSES

Eradicate yeast handling issues with these pumping solutions

Certa Sine pumps from Watson-Marlow Fluid Technology Group (WMFTG) have replaced rotary lobe pumps at the family-owned Hofmann brewery located in Germany. The new technology will eliminate gassing issues while boosting pump efficiency.

I

n the brewing process, once fermentation

Hofmann was advised to adopt a MasoSine

is complete, the yeast is recovered (or

Certa 200 series pump.

harvested) for reuse. The challenge is

Certa offers both high suction capability

that much of this yeast settles at the bottom

and high flow. This performance level is

of the fermentation tank where it can set into

consistent even with different yeast strains/

compacted bulk so pumps with high suction

viscosities and pipework runs and even

capabilities are required to draw the solid

compacted yeast is easily drawn from the

yeast from the tank.

fermentation vessel.

GAS LOCKING

“As a prominent engineering group, WMFTG has an ethical responsibility to manage its economic, environmental and social impacts, while helping customers and suppliers to do the same.

In August 2020, the company committed to achieving carbon neutrality by 2040”

Yeast naturally forms bubbles during fermentation and can cause gassing-off (gas locking) issues for the pumps used to harvest it. Gas locking had serious and ongoing effects for the lobe pumps at the Hofmann brewery, including a reduction in flow rate.

This effect was particularly noticeable due to the need for long suction lines between multiple yeast tanks and the pump station.

FACT BOX WMFTG is a wholly owned subsidiary of Spirax-Sarco Engineering plc which has strategically located manufacturing plants around the world and employs over 7 800 people, of whom 1 800 are direct sales and service engineers. Its shares have been listed on the London Stock Exchange since 1959 (symbol: SPX) and it is a constituent of the FTSE 100 and the FTSE4Good indices.

high yeast usage and costs – issues avoided

CONTROLLED PROCESS Certa pumping technology is virtually pulsefree, providing consistent flows despite varying product and system conditions, thus facilitating controlled yeast transfer. Due to the continuous and smooth pumping action, the pump draws the yeast from the bottom of the tank and avoids any turbulence that would cause the beer to mix with the settled

To overcome these challenges, Hofmann

yeast. This clarity enables the brew master

invited WMFTG to assess the application

to immediately recognise when the yeast

and make its recommendations. Several

removal process is complete and can stop the

stipulations were involved, including

pump before losing beer.

the requirement to handle various yeast

is low-shear pumping. The presence of high

gas locking. With these thoughts in mind,

shear can lead to poor quality beer, as well as

April 2021 | FOOD REVIEW

with the use of this technology.

It was a combination of these factors that prompted Hofmann to install Certa 200 pumps, which duly led to successful and continuous yeast harvesting. The brew master has since stated that ease of maintenance by the brewery’s personnel, and rapid CIP cleaning, are added advantages.

Here, the simplicity of the Certa pumps reduces CIP cycles and the amount of water and cleaning agents required. •

A further advantage of Certa technology

viscosities, the need for self-priming, and no

30

The new Certa Sine pump at Hoffman Brewery

Watson-Marlow Fluid Technology Group - www.wmftg.com

AN EX G TE E N O DE F SI D ZE S R

The cleanest pump you will ever need

A range of seven pumps for flow rates to 99,000 litre/hour and pressures to 15 bar High suction capability to handle viscous fluids

CAPE TOWN: +27 79 880 5434 JOHANNESBURG: +27 11 796-2960 RUSTENBURG: +27 14 592 1642 LIMPOPO: +27 82 896 9936

EHEDG Type EL Class I and Type EL Aseptic Class I Up to 50% less power than other pump types, especially with viscous applications Low shear and zero pulsation Self-draining and easy to clean

info@wmftg.co.za

DAIRY DRINKS

Unlock new possibilities

in probiotic dairy drinks Exberry Coloring Foods deliver plant-based shades that can help exciting new probiotic dairy drinks achieve their full potential, writes Lorraine Jansen.

D

airy drinks are seen as

helping these products make a positive

a natural, healthy and

first impression and even influencing

convenient choice – and

enjoyment. A study on yoghurts with

their appeal has only grown stronger

strawberry, lemon, orange and fruit

as a result of the pandemic. These

of the forest flavours, for example,

beverages also offer a source of high-

found that the colouring increased

quality protein, dairy contains vitamin

the intensity of the product’s taste.

A, zinc, selenium and vitamin B12,

Participants also felt the fruit of the

which are all important nutrients for

forest yoghurt tasted sweeter when

optimal immune function.

the amount of colouring increased.

Research shows 71% of consumers

Making colors as good as they look EXBERRY® – Coloring food with food • Clean label appeal • Suitable for all food and beverage applications • Plant-based and vegan friendly • Halal and kosher • Sources from carefully selected fruits, vegetables and edible plants • Made using gentle physical processes • Developed to deliver optimum performance • Team of experts available to support you during all stages of your development process

In the modern market, though, the

worldwide are interested in food and

choice of colouring ingredient has

drink products with immune health

become as important as the choice

claims, with 64% saying they have

of shade. Health-conscious

become more conscious about their

consumers expect their products to

immune health as a result of COVID-19.

come with clean and clear labels –

Probiotic dairy drinks such as kefir

and 59% of consumers in Africa and

and drinkable yoghurts represent a

the Middle East say it is important

particularly attractive option, with

that food and drink products contain

studies indicating they can offer

natural colouring.

immune benefits above and beyond those of standard dairy products.

The number of consumers

Exberry Coloring Foods can deliver the solution, providing shades from across the rainbow without

worldwide buying probiotic products

compromising on the label. They are

has risen from 49% to 59% in the two

made from edible fruit, vegetables

years to 2021, with yoghurt drinks

and plants using physical processing

among the most popular formats.

methods and can be used to achieve

However, a study carried out by

excellent results in dairy drinks as well

FMCG Gurus suggests consumers

as non-dairy alternatives.

can sometimes associate these

Because they are made from well-

healthy products with inferior taste

known fruit and vegetables, they

and dietary sacrifice, recommending

do not undermine probiotic dairy

that manufacturers introduce new

drinks’ healthy credentials. They can

or indulgent flavours to boost their

be described on ingredient lists in

appeal. The research firm found

a way that is simple for shoppers to

that 90% of consumers worldwide

understand, such as: “Coloring Food

consider orange-flavoured probiotic

(concentrate of radish and carrot).”

products to be appealing, for example,

Based on the straightforward

while 97% are keen on chocolate-

concept of colouring food with food,

flavoured options.

Exberry can help manufacturers create

With 71% of shoppers in Africa

adventurous new probiotic dairy drinks

Visit EXBERRY.COM to learn more about plant-based colors

and the Middle East also saying they

while maintaining the clean and clear

like yoghurts with new, unusual and

labels that today’s shoppers demand. •

For a solution to your color needs, contact our local South Africa distributor Carst & Walker on: ++27(0) 845821162 gwyneth.melvin@carst.co.za

exotic flavours, there is every reason for manufacturers to start exploring exciting probiotic drink options.

About the author: Lorraine Jansen is the communications manager at GNT.

Another important consideration is appearance, with the right colouring

32

210124_South AfricanApril Food Review.indd 1 2021 | FOOD REVIEW

07.04.2021 09:26:17

Exberry – www.exberr y.co.za

DAIRY DRINKS

South African dairy

the first to use bio-based closure Cape Town-based Woodlands Dairy has become the first to introduce a package with a bio-based closure for extended shelf life (ESL) milk.

W

oodlands Dairy says the new packaging for its First Choice Fresh ESL milk is another move by the company to show its commitment to making small changes for the greater good

while driving its sustainability agenda.

Woodlands Dairy partnered with its ESL packaging supplier, Nampak, to bring the package to market. Says marketing manager Marisa Maccaferri, marketing manager for Woodlands Dairy and First Choice, “This relaunch is not our first in our sustainability journey.

Besides all the initiatives at our mega plant in Humansdorp in the Eastern Cape, we were the first in the country to move to bio-based packaging materials on most of our UHT products.

“The new ESL pack closures are partly made from plastics derived from plant-based material. Plant-based or bio-based materials are made from renewable resources that can be sustainably planted and harvested, such as sugarcane. Our cartons are also greener and made from more than 80% plant-based raw materials, which ensures that the whole pack is now 100% recyclable. We truly believe in reducing our impact on the environment, and these new closures and packs will ultimately help us do just that.

“From a quality perspective, we use the Pure-Lac Ultra Pasteurisation system to reduce the microbial count beyond normal pasteurisation methods without any chemical treatment, loss of nutrients, or compromises on the great milk taste. Nutrients in milk are sensitive to light, which is why the paperboard carton of our First Choice ESL milk is the ideal way to preserve the goodness of milk. All of these quality measures help us extend the shelf life of our fresh milk to 35 days from date of manufacture.”

According to Maccaferri, consumers are increasingly becoming eco-conscious and demand recyclability, sustainability, and ecofriendliness from the brands they buy. “We can’t agree more,” she says. “Most plastics still use non-renewable, petroleum-based resources such as oil as a key ingredient, which has a negative impact

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30/03/2021 8:25:17 AM

FOOD REVIEW | April 2021

33

DAIRY DRINKS

Smart hub to revolutionise the future of food & beverage packaging

New Smart Packaging Hub delivers a virtual meeting space to discuss and discover technological innovation and digitalisation in food and beverage.

T

his innovative space will help visitors

the forefront in their technological fields.

discover answers to their most

These six companies combined offer:

to adapt their machines to best match

pressing innovation and digitalisation

In the Hub, visitors will discover how

• €400mn of yearly turnover

future requirement, not just in terms of

questions – across the entire packaging

• 1 200 machines deliveries per year

components, programming, diagnostics and

value chain.

• 2 000 collaborators

operations, but also for process virtualisation,

• 90% export pa

advanced robotics, hyperconnectivity and

• 5.4% of turnover pa invested in

the IIoT. They will also discover how to apply

It is a meeting place where end-users of automated packaging machines or lines can interact with class-leading manufacturers to discuss manufacturing efficiency, configuration flexibility, product safety and

R&D activities • 2.1% of turnover pa invested in training activities

quality, traceability, ROI calculation, ecosustainability and energy saving.

In addition to core packaging technologies

Artificial Intelligence and analytics to collect, process and manage the data generated by machines, in order to optimise energy and manufacturing performance or to discover

Their primary aim? To send a strong message of support and collaboration and to

new service typologies and business models for an ever-evolving market.

and competence, it will also give help to those

put all available technological competences in

at every stage of the digital transformation

front of end-users in the food &

Hub, end users will find the best service offer

journey – from the very first steps, through

beverage industry.

for a global after-sales service, delivered by

implementation and on to expanding and improving existing Industry 4.0 initiatives The Smart Packaging Hub initiative is the

Visitors to the hub will have access to a

Finally, by joining the Smart Packaging

skilful, multi-language teams in all across

massive array of capabilities, knowledge

the globe. For more information contact local

and services and will benefit from the ‘Made

Cama agents, USS Pactech.

brainchild of seven companies – Baumer,

in Italy’ technological connotation, which

Opem, Zacmi, Cama, Clevertech, Makro

implies utmost flexibility in the customisation

Labelling and Tosa – all of which represent

of automated packaging plants.

USS Pactech – www.usspactech.co.za CAMA – www.cama.com

FOOD REVIEW | April 2021

35

DAIRY DRINKS

How liquid board packaging

rises to the challenge of beverage shelflife extension As innovations in processing prolong the shelf life of beverages, so too are developments in packaging. Liquid board packaging is an example of how the industry can meet both the retail and consumer demands of preserving the quality and freshness of beverages, says Raymond Dube.

W

ith the rise in demand for fresh,

other competing packaging substrates like

milk carton is a

healthy products by consumers,

glass or plastic.

recent innovation that combines

along with many retailers requiring

the need for

an extended shelf life of products to reduce

HIGH SEAL INTEGRITY

waste, packaging has just as an important

How the carton is sealed and capped is

prolonged shelf-life

role to play as processing in ensuring that

equally important for a product’s shelf-life.

with the demand

the quality of beverages is preserved.

Fresh beverages in cartons distributed

for sustainable

through the cold chain typically use a

packaging. The

functions of liquid board packaging (LBP),

single tamper evident cap. Longer shelf-life

brown carton

as well as protecting the product from

product distributed at ambient temperature

is made from

spoilage and tampering, while guaranteeing

and merchandised on shop shelves tend to

unbleached board

freshness and hygiene. Thanks to

use double tamper evident closures.

and therefore

advancements in packaging design

This second seal makes the carton airtight

has a better light

technology, these functions can be fulfilled,

and protects the products for longer.

barrier. The board

Ensuring shelf life is one of the key

Nampak’s two-litre PurePak gable-top is from responsibly milk carton

where every aspect of the LBP carton, from

These two-step openings for liquid

its materials to its seal and shape, has been

cartons require firstly unscrewing the cap

managed FSC

developed for a specific purpose in keeping

and then pulling out the lug. This double

certified forests and is 100% recyclable in

goods safe on the shelf for future use.

tamper evidence ensures freshness,

South Africa.

preventing oxygen and light from entering

Eliminating the bleaching process keeps

PROVIDING BARRIER PROTECTION

the carton and affecting the beverage’s

the fibres stronger, which means that less

quality. In addition, many consumers feel

board is required for each carton, reducing

For milk and dairy products, fruit juices

reassured by the extra precaution for

its carbon footprint while increasing rigidity.

and other liquids stored in LBP cartons,

hygiene and safety.

Additionally, the carton runs on existing filling lines without modifications in machine

barrier protection is critical in maintaining

settings. After the milk is heat treated to

the quality of the product and prolonging

WHY APPEARANCE MATTERS

its shelf life. Exposure to light, oxygen,

LBP gable-top cartons have been

reduce the microbial count beyond normal

heat, micro-organisms, and other physical

designed to be space-efficient, not only

pasteurisation, it is packaged under ultra-

and chemical factors, makes the beverage

for manufacturing, filling, and distribution

hygienic conditions to extend the shelf life

susceptible to degradation in quality. If

purposes, but for storage and shelf life.

to 35 days under refrigeration.

fruit juice is exposed to strong UV light, for

The square shape of the carton allows

Packaging is an essential means in

example, this can cause a reaction with

for the optimisation of volume and surface

extending the shelf life of beverages.

certain vitamins to result in changes in

area on the shelves. As the cartons butt-

Through development and innovation, liquid

composition, colour, and flavour.

up against each other there is no space for

gable-top cartons are well positioned to

warm air to circulate between them and

meet the demands for product integrity,

layers, which are essential to food

affect their temperature. Therefore, the

quality, freshness and sustainability, to the

protection. Poly-coated boards are

cartons help each other and the beverage

consumer. Elopak, Nampak’s licensor for

suitable for low-acid beverages, such as

to stay cold.

Purepak cartons, have produced their

LBP cartons are made up of various

1 billionth brown board carton! A remarkable

milk and mageu, while alu-coated boards content, like fruit juices and wine. Made

MEETING CURRENT CONSUMER DEMANDS

from virgin wood, the paperboard acts as an

As consumers are seeking more sustainable

effective insulator keeping products colder

solutions when it comes to packaging,

for longer, as well as providing rigidity and

manufacturers must find innovative ways

strength, so that the product inside the

to ensure that shelf-life is not compromised

carton is less affected by fluctuations in its

while developing eco-friendlier alternatives

environment. Cartons also excel because

for packaging perishables.

are preferred for liquids with a high acid

they have much better light barriers than

36

April 2021 | FOOD REVIEW

Nampak’s two-litre PurePak gable-top

accomplishment, in testimony of the markets desire for sustainable packaging. •

About the author: Raymond Dube is Nampak’s liquid cartons MD.

Nampak – www.nampak.co.za

RIGID PACKAGING

Polyoak celebrates

Global Recycling Day Global Recycling Day on 18th March 2021 presented an opportunity for Polyoak Packaging to explore the importance of recycling plastic packaging with employees.

workshops across its manufacturing

T

already widely recycled. For example, HDPE

sites in Diepriver, Aeroton, Roodekop,

beverage bottles are the most recycled milk

KwaZulu-Natal and East London to remind

packaging in South Africa, with a recycling

employees about the role of plastic

rate of 75%. These bottles are recycled

packaging in a circular economy, and

into numerous useful items including

the relevance of separation at source to

new bottles for personal and home care

maximise recycling which helps create

products, crates, bins and plastic bags.

he company hosted various internal

job opportunities, diverts valuable waste

Polyoak’s rigid plastic packaging is

Polyoak is well placed to advise

going to South Africa’s already overflowing

customers on ‘Design for Recycling’

landfills and helps prevent plastic pollution.

best practice. It is essential that plastic

Polyoak MD, Karl Lambrecht explains,

packaging is designed and adapted to

its recyclability, as even one component can

“With Extended Producer Regulations

give it the best chance of being circulated

limit or prohibit recycling of the whole pack.

coming into effect from the 5th of May 2021,

multiple times through our economy, by

Lambrecht continues, “Polyoak offers

we are fully committed to partnering with

choosing materials that are widely recycled

rigid plastic packaging that is already

our customers to achieve the legislated

in practice and at scale in South Africa. The

optimised for recycling. Furthermore, all

recycling targets.”

whole pack must be considered in terms of

our packaging carries accurate and legible

RIGID PACKAGING

Polyoak hosted Heath Nash and his creative team from Our Workshop to highlight the entrepreneurial potential of Polyoak’s recycled plastic packaging

On-Pack Recycling Labels (OPRLs), which should be applied to all primary packaging to clearly direct the consumer on how to responsibly dispose of their packaging at end of life.

UPCYCLING PLASTIC PACKAGING Recent research by Polyco and the Moss Group shows that over 80% of plastic (polypropylene) tubs are re-used for a myriad of other purposes, once empty. material identification codes (MICs) required

going to landfill and eliminating plastic

to assist collectors and recyclers.”

pollution. Therefore, our campaign aimed

Designing for recycling is also essential

to educate and inspire households to divert

to create high quality feedstocks which

their organic kitchen waste and recyclable

can be included as recycled content in

packaging from landfill, by learning how

new packaging. Polyoak already offers

easy it is to make compost and recycle

bottles containing recycled PET (rPET)

their plastic instead. Both streams are too

and, provided there is a sufficient supply

valuable to waste!”

of rPET, the company is well placed to recycled content target of 10% for PET

DIVERTING ORGANIC WASTE TO LANDFILL

beverage bottles in year one, as well as the

Organic waste contributes more than 50%

SA Plastics Pact target of 30% by 2025.

of total general waste disposed at landfill,

assist customers in meeting the legislated

Polyoak is especially excited about its new Tight Head Drum range made from virgin and recycled HDPE, available in

where it is at risk of emitting dangerous methane gasses.

Therefore, Polyoak partnered with Soil for

sizes ranging from 100L up to 250L. This

Life for Recycling Day. This public benefit

advanced multilayer technology now gives

organisation teaches people how to grow

customers access to world-class quality

nutritious food with whatever resources

drums that are fully recyclable

they have available. They facilitated a

and can contain recycled content. This

workshop with Polyoak employees to

will significantly contribute towards

demonstrate simple ways of transforming

circular economy.

organic kitchen waste into compost.

Lambrecht adds, “It’s clear that extended

Penlington adds, “Composting in

producer responsibility (EPR) is our

Polyoak’s 20L plastic buckets is simple

collective responsibility. It’s not just about

and effective. It’s not necessary to buy

supplying environmentally sustainable

expensive equipment or have a large

packaging. We need to motivate action

garden.” According to Soil for Life, easy

through education and inspiration – every

growers in small spaces include tomatoes,

touchpoint is an opportunity!”

strawberries, eggplant and radishes

This was the thinking behind Polyoak’s

for example.

internal programme of events to celebrate separate their waste out for recycling at

DIVERTING PLASTIC WASTE TO LANDFILL

all manufacturing sites. Water and energy

An effective way to help eliminate litter is

optimisation programmes are in place and

to highlight and reinforce the ‘trash is cash’

there is a continuous focus on reducing

principle and to get households to separate

waste throughout operations. Polyoak’s

out their recycling, to be beneficiated at its

Roodekop site in Gauteng has already

highest value.

Global Recycling Day. Employees already

achieved ‘zero waste to landfill’ status with

Polyoak employees have been trained

learnings being shared across the business.

and already practice separation of waste

Separation of waste plays a crucial role in

at work. For Recycling Day, Polyoak hosted

achieving ‘zero waste’ status.

various talks by local recycling organisations

Polyoak’s marketing and sustainability

to provide useful tips on home recycling,

executive, Michelle Penlington explains,

to help employees take home the recycling

“SA’s National Waste Management Strategy

behaviours learnt at work. Gregory Player

highlights the importance of reducing waste

from Clean C highlighted the importance of

38

April 2021 | FOOD REVIEW

This ranges from freezing leftovers and using as a lunchbox, to storing stationery, toys and tools.

“The widespread upcycling of our icecream, yoghurt and spreads tubs inspired us to explore additional re-uses for our packaging that are practical and useful at home, school or work. This was the inspiration for our ‘Packaging Upcycling’ internal campaign launched on Global Recycling Day,” explains Penlington.

Employees have been challenged to find ways of adapting Polyoak’s packaging in ways that may add value and reduce cost.

CRAFTS FROM RECYCLED PLASTIC Recycling Day also presented a unique opportunity to show employees how entrepreneurs transform Polyoak’s recycled packaging into beautiful arts and crafts.

Polyoak’s Diepriver branch partnered with local Cape Town artist, Heath Nash, well-known for his pleated lampshades and flowers made from folded die-cut panels of polypropylene, much of which has been exhibited at numerous Design Indabas and galleries in London, Tokyo, Milan and Vienna.

Today Heath heads up Our Workshop, known as “Guga S’thebe” based in Langa, as a self-sustaining, free and supportive collaborative workspace that provides economic and creative stability through learning and skills development. Heath and his team facilitated numerous plastic craft workshops with Polyoak’s employees to highlight the entrepreneurial value and potential of plastic packaging.

Karl Lambrecht concludes, “Sustainable packaging is everyone’s responsibility. We need to leverage every platform available to help educate and motivate all citizens of this beautiful country to use plastic responsibly and recycle to help eliminate plastic pollution.” •

Polyoak Packaging – www.polyoakpackaging.co.za

RIGID PACKAGING

The printer debate heats up Hot foil printers and thermal transfer over (TTO) printers are popular systems for online 'Best Before' coding in the South African packaging industry. Graeme Aitken of Specialised Printing Products takes us through the two different options available.

B

oth of these systems effectively

as a result of manual date changes and more

transfer the print image onto a

regular ribbon replacement stoppages. This

substrate using a specialised ribbon

is because hot foil printers don’t generally

known as hot stamping foil or thermal transfer

accommodate ultra-long ribbon lengths.

ribbon. The main differences between these

The counter argument by hot foil printer

two systems is the print process and capital

protagonists would be that “what you lose

cost of the equipment.

on the swings you gain on the roundabouts.”

Hot foil printers are a simple and reliable

Firstly, the capital expense for an entry level

system for on-line coding. These machines

hot foil printer and fixtures is around a third

are nearly all mechanical and rely on heated

of the cost of one TTO printer, effectively

brass letters (type) and pressure to stamp the

enabling you to equip three packaging lines

image onto the substrate whereas thermal

with a printer as opposed to one. This in itself

transfer printers utilise a digitally driven

is a massive saving from the outset. Hot foil

process to create the print image by sending

printers are mostly mechanical machines, so

a signal to the thermal printing head. This

its service and repairs are straightforward

activates miniature heating elements in the

and inexpensive. Repairs can be done on-

TPH that form to create the print image. The

site by maintenance artisans with no need to

heated elements then press up against the

incur expensive call-out costs for specialist

thermal transfer ribbon melting the ink layer

electronic printer technicians.

which then transfers onto the packaging film

Because TTO printers have fewer

creating the 'Best Before' date. Both systems

mechanical parts and more electronic

can be used for intermittent and continuous

components it means replacing parts rather

motion printing applications.

than repairing them over time. As we all know

When it comes to printing text, graphics

electronic components don’t come cheap.

and barcodes it is hard to beat the versatility

Replacing a consumable part like a thermal

of thermal transfer printers. The print quality

printing head for example could cost almost

is excellent and if high speed real time coding

as much a new hot foil printer, not to mention

is a pre-requisite then thermal transfer is the

replacing substantially more expensive

way to go. TTO protagonists will of course also

components like a TTO printer motherboard.

promote the cost-saving aspects of thermal

On-line 'Best Before' coding

for both printers. Each technology excels for very different reasons. If real time coding and time sensitive production schedules are a vital factor then thermal transfer is probably the way to go, however if real time coding is not a factor and you can live with a five minute ribbon change over stoppage after every 24 000 packages then hot foil printers are definitely also a consideration.

Specialised Printing Products are importers and distributors of hot stamping foil, thermal transfer ribbon, thermal printing heads (original KCE type) suited to leading TTO printer brands as well as hot foil printers. •

Having said this and regardless of the

transfer systems over hot foil systems citing

opinions on both sides, the fact of the

mainly loss of production due to downtime

matter is that there is place in the market

Specialised Printing Products – www.spproducts.co.za

RIGID PACKAGING

When clients opt for speed In late 2018, Krones set a benchmark in stretch blow-moulding technology for PET bottles with the introduction of its Contiform 3 Speed. The technology boasts an hourly output so far unique in the sector: 2 750 containers per cavity. Less than two years later, the 100th Contiform 3 Speed has been sold.

The Krones Contiform 3 Speed

S

ince October 2020, this milestone machine from Krones has been up and running at the main facility of

Odenwald Quelle, a producer of soft drinks headquartered in Heppenheim, Germany.

For Andreas Schmidt, managing partner at Odenwald Quelle, the decision to opt for the stretch blow-moulder from the House of Krones came quickly and easily. “The Contiform 3 Speed boasts several attractive benefits. It is compactly dimensioned and produces more containers while consumption levels are lower. It also effortlessly handles preforms made of rPET. This advantage was of crucial importance to us because we’ve

“The Contiform 3 Speed boasts several attractive benefits. It is compactly dimensioned and produces more containers while consumption levels are lowe. It also effortlessly handles preforms made of rPET”

since 2020 been selling only plastic bottles

during the stretch blow-moulding process, the Contiform 3 Speed has been designed in such a way that the two halves are kept together purely by means of the revamped mould carrier locking mechanism.

The omission of the pressure pad means that the moulds can produce bottles with a volume of up to 2L – and this in a blowmodule size so far used in the small-cavity machines, which is on average 22% smaller than the comparable blow module of the Contiform 3 Pro. Dliminating the pressure pad provides advantages not only in terms of line layout but also in regard to media and energy consumption: it makes for savings of up to

made of 100%recyclate,” he explains.

15% of highly compressed air in comparison Speed has been designed in such a way that

to all other stretch blow-moulders currently

NO PRESSURE PAD MEANS HIGHER OUTPUT AND EFFICIENCY

the two halves are kept together purely by

available on the market. •

Whereas in the case of conventional stretch

pad means that the moulds can produce

blow-moulders, a pressure pad in the mould

bottles with a volume whereas in the case

carrier additionally keeps the two halves

of conventional stretch blow-moulders, a

of the mould together during the stretch

pressure pad in the mould carrier additionally

blow-moulding process, the Contiform 3

keeps the two halves of the mould together

40

April 2021 | FOOD REVIEW

means of the revamped mould carrier locking mechanism. The omission of the pressure

Krones – www.krones.com

RIGID PACKAGING

SA’s top eco-warriors

recognised with annual Caroline Reid award Plastics | SA celebrated National Water Week, held from 15 to 22 March by presenting South Africa’s most committed and pro-active eco warriors with the Caroline Reid Award certificates for 2021.

C

aroline Reid was an ocean conservation warrior who passed away in 2018 after a tragic

THIS YEAR’S WINNERS Owing to COVID-19 which made the hosting of another gala prize giving event impossible,

accident at the age of 42. She coordinated

Plastics SA decided to visit this year’s winners

hundreds of beach and diving clean-ups and

at their places of work to present them with

was central to the work done in the Durban

their awards. The following groups were

harbour in 2017 when nurdles leaked out

awarded for their dedicated efforts:

of containers.

• Adopt-a-River – An NPO that facilitates

Plastics | SA launched the annual

partnerships between corporate,

award in 2019 in memory of her tireless

government and community role players

dedication to increasing the awareness

for the benefit of our waterways in South

of plastics pollution in our oceans and waterways. Alison Bryant of the Keep Plett Clean Campaign was the first winner, which was announced during a gala dinner held at

Africa (Durban).

• A RMOUR – An NPO that helps to restore the health of waterways (Gauteng).

• C etric Foundation – An NPO that helps

eliminate beach litter (Cape Town).

• Help Up - A group that organises weekly clean-ups in the Black River in Mowbray (Cape Town).

• Hennops Revival - An NPO that cleans and maintains the Hennops River (Gauteng).

• K romme Enviro Trust- An NPO that encourages and promotes environmental awareness in the Greater St Francis area (Eastern Cape).

• L ive Life Always – An NPO group of litter collectors (Gauteng).

• Mpumalanga Department of Agriculture Rural Development, Land and Environmental Affairs- a committed department that leads

the Zeekoevlei Yacht Club in Cape Town in

to clean up different areas in

and facilitates integrated, comprehensive

January last year.

Johannesburg (Gauteng).

and sustainable development and social

“The Caroline Reid Award gives us the

• Clean C - A group of enthusiastic people

ideal opportunity to recognise and reward

passionate about South Africa and its

excellence in South Africa by an individual

people in Cape Town.

or group in the field of marine and coastal

• Clean Surf – An NPO that creates awareness

clean-ups. These eco warriors display an

to the devastating results of littering

unwavering commitment to protecting our

especially plastic and polystyrene products

rivers and waterways and set an example

and the impact it has on our ocean life which

and that makes a huge difference to the environment by creating awareness each

affects us as human beings as well (Durban).

cohesion by participating and partnering with all sectors of society (Mpumalanga) • Natures Valley Trust - A small communitydriven NPO working at the cutting edge of integrated conservation in South Africa (Cape Town).

• Trapsuutjies - An NPO environment project in and around Oudtshoorn (Cape Town).

• Dyer Island Conservation Trust – An NPO

step of the way,” says Douw Steyn, director

that delivers unique conservation and

of substantiality at Plastics | SA.

research programmes in the fragile and

“We were blown away by the passion and dedication we have seen from this

critically important marine eco-

year’s winners. Despite facing challenges

system at the southern-most tip

such as the COVID-19 pandemic, lack of

of Africa (Cape Town)

funds and inadequate waste management

• Friends of the Liesbeek – An

infrastructure, each of these volunteer

NPO that creates an awareness

organisations have freely given of their time,

of the importance of the

energy and resources to make a tangible and

Liesbeek as a green corridor

lasting difference in our environment. In many

in an urban setting and to

cases they have also created much-needed

rehabilitate, enhance, and

employment opportunities and given their

conserve it and its environs

teams a sense of accomplishment and pride.

(Cape Town) • Groot Brak River Conservancy

“We look forward to hosting another gala dinner next year (COVID-19 permitting) to

– An NPO that promotes the

give these eco-warriors the recognition they

conservation of their indigenous

deserve for their valuable contributions to

fauna and flora and preserves

removing plastic litter from the environment,”

the natural beauty of Great Brak

Steyn concludes. •

River (Cape Town).

SA’s top eco-warriors recognised with annual Caroline Reid award

• Helderberg Ocean Awareness Movement - A group of concerned locals who aim to

Plastics | SA - www.plasticsinfor.co.za

FOOD REVIEW | April 2021

41

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We service a diverse range of customers, from Large & Small plastic, glass, chemical, Butcheries to Abattoirs, Supermarket Groups, Franchise Outlets food and dairy industries. and Corporates.

FORMPAK

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

DINNERMATES

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

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

QUANTUM COLOURS SA

• Supplier to the hospitality trade and food factories • Service excellence, Your No. 1 industry leader for the most comprehensive ranges of both • Quality, portion controlled products synthetic and natural colours – used in food, pharmaceutical, cosmetic and (chilled/frozen /dried) industrial applications.

Full demonstration of exclusive machines will be strategically positioned on the stands and this • Innovation & Flexibility Our technical team is available towill shade and receive a great deal of attention which colour match to specific requirements and / or • Meat & chicken products tailored for will be of great interest to you our customer. We look forward to seeing you at the show. special applications in the food industry THE BMPE TEAM Pantone references and to give legislative support on colours.

• Dried meat products – real meat www.quantumcolours.com real flavour!

Manufactured, marketed and distributed under Tel: +27 (0)11 032 8600

licence of SPECTRATEC INC. CANADA email: sales@dinnermates.co.ca Tel: +27(0)15 516 1514 email: factory@dinnermates.co.za/www.dinnermates.co.za

Canada . South Africa . Ireland . Germany . Australia . UK

FOOD REVIEW | April 2021

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