Food Review January 2020

Journal for food and beverage manufacturers JANUARY 2020 Vol. 47 • No. 01

Bright, vibrant and healthy natural colours for

the food and drinks industry

The latest trends and innovations in smart ingredients

What is the future of secondary beverage packaging?

Fast track your labelling with high precision technology

CONTENTS JANUARY 2020 | Vol. 47 • No. 01

PAGE

32

The evolution of labelling runs

PAGE

14 “Bühler’s range of process technologies are focused on developing a better world with a consistent focus on sustainability, health, safety and energy efficiency”

24

METAL DETECTION

System integration can reduce production footprint

How to deliver contaminant-free food

08

EVENT

26

BEVERAGES

40 years of growth for Plastics|SA

Secondary packaging declares a war on waste

10

INDUSTRY TALK

28

DRINKS FOR KIDS

Fostering balance in the food industry

Sidel launches new formats for juices and iced tea

Changing lives through sound nutrition

A clear solution for protein beverages

Don’t miss SAAFFI’s annual seminar!

30

PACKAGING INNOVATION

12

NEWS

Growing markets for CBD beer

Multi-cup launches 100 per cent compostable punnet

Coca-Cola Sweden transitions to 100 per cent recycled material

31

LABELLING

A new system for compact milling

An environmentally friendly label first

Formulating snacks with consumers in mind

Track the evolution of label runs

Barentz grows its business

High precision impacts printing requirements

16

CEREALS, GRAINS & MILLING

Novel ingredient packs a fibre-rich punch

18

SMART INGREDIENTS

Texture, functionality and clean label in one easy step

Formulate smartly to meet consumer demand

PAGE

29

A crystal clear solution for protein beverages

January 2020 | Food Review

3

EDITOR’S COMMENT

EDITORIAL Editor: Maryke Foulds +27 (0)11 715 8012 maryke.foulds@newmedia.co.za

A snapshot of the decade’s biggest F&B trends

A

s consumers gain a better understanding of what makes them unique, the use of health testing services, artificial intelligence-enabled apps and increased personal data collection is set to grow. Consumers are also expected to live longer and many may want to know how their diet can benefit long-term cognitive health.

You can expect to see brands use science and technology to create new products, shorten production time and confirm trustworthiness.

New ingredient growing regions, i.e. those in Africa and India and agricultural innovations, including floating farms, will emerge to tackle global food insecurity.

Looking ahead, Alex Beckett, associate director, Mintel Food & Drink, touches on how issues of health, technology and trust will inspire formulation, packaging and marketing to 2030. ‘In the next decade, consumers will be hungry for leadership and demonstrable change on environmental issues, ethical business practices and public health.

‘Consumers will reward brands that take action and improve important societal issues.

The companies that win the next 10 years will be those that fuel the new era of conscious consumption. Tomorrow’s conscious consumers will be looking for eco-friendly packaging and products, while also seeking guidance on how to make their diets more sustainable,’ he notes.

Looking ahead, consumers will be able to gain in-depth knowledge of their biology through personal health testing kits. This could empower them to personalise their diet and health regimes. To succeed over the next decade, brands must offer personalised products, develop smart home solutions and assist consumers in addressing mood and brain health. Science will interlace with the food supply chain to boost yields

and combat climate change.

Celebrating the sustainable, health and cost benefits of lab-grown food will be crucial in educating consumers about nature-identical alternatives.

‘The food and drink industry will be compelled to elevate the role of nature and humans in the storytelling of new, modern solutions.

Transparency of information is essential to building trust in a future where scientists play as integral a role as farmers. Championing the people behind the food, whether it is grown in a laboratory or a field will remain a timeless way of building trust with consumers,’ he points out.

In keeping with some of these topics, the January edition of Food Review focuses on the important topic of smart ingredients (page 18) that offer key formulation and functional properties. We also look at the debate regarding secondary packaging and its role in the beverage industry. Don’t miss this article on page 26. `We round off this edition with the latest, 100 per cent compostable offering from Multi-cup. Turn to page 30 for the full story.

We are happy to announce that entries are open for the 2020 Food Review/Symrise New Product Competition. Please don’t hesitate to contact me for your entry form or if you would simply like to hear more about the event.

I wish you all a happy, healthy and prosperous 2020.

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

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

Gail Angela Macleod

4

Food Review | January 2020

Contributors: Sonia Mountford ADVERTISING Sales Executive: Anita Raath +27 (0) 82 976 6541 anita.raath@newmedia.co.za Sales Executive: Carla Melless +27 (0) 83 260 6060 carla.melless@newmedia.co.za Sales Executive: Candida Giambo-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 CIRCULATION Circulation Manager: Felicity Garbers felicity.garbers@newmedia.co.za PUBLISHING TEAM General Manager: Dev Naidoo Production Controller: Mandy Ackerman Art Director: David Kyslinger JOHANNESBURG OFFICE New Media Publishing, Ground floor, Media Park, 69 Kingsway Avenue, Auckland Park 2092 Tel: +27 (0)11 877 6111 Fax: +27 (0)11 877 6198 POSTAL ADDRESS PO Box 784698, Sandton, Johannesburg 2146 Published by New Media, a division of Media24 (Pty) Ltd MANAGEMENT TEAM

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

Kerusha Pillay

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

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

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

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Make a

BIG

splash The Food Review/Symrise New Product Competition celebrates its 26th event in 2020! Since inception, the competition’s primary goal has been to provide local and international brands, featured on South African shelves, the opportunity to showcase innovative new products.

Innovation is at the heart of the competition.

Entries now open For more information, contact Maryke Foulds on (011) 715 8012 or Maryke.Foulds@newmedia.co.za or visit www.foodreview.co.za Entries close 12 June 2020

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South African Cheese Festival

Autograph’s latest gin takes the road first travelled

The third gin launched by Autograph Distillery, aptly named Distillery Road Gin draws inspiration from the history of the site on which the brand makes its premium and award-winning spirit. Like the other gins in the Autograph range, Distillery Road’s story is unpacked in a highly captivating manner on its label.

Unexpected flavour fusion shakes the snacking stakes Two of SA’s favourite brands are coming together to make snacking even better.Pringles in partnership with one of the country’s leading seasoning brands, Aromat have announced their collaboration, which will see two of South Africa’s best-loved brands within the food industry working together to develop a unique flavour fusion.

Bubbly in a can: summer’s hottest trend

Get ready for an effervescent summer with Chateau Del Rei’s two new bubblies in a can.

There’s something for everyone with the crisp and refreshing Dry, and delightful SemiSweet Rosé strutting their stuff next to the original sweet Chateau Del Rei.

Nicolas Feuillatte exclusive rosé blossoms in time for Sakura season Nicolas Feuillatte Champagne, the number one selling Champagne in France and the third biggest-selling Champagne brand in the world, has unveiled its latest Spring Edition of the Réserve Exclusive Brut Rosé inspired by the famous Sakura (cherry blossom) season in Japan, when life is renewed, flowers are in bud and the senses are awakened.

Fitch & Leedes’ tonic bottles the taste of summer Chill Beverages International has released the shade of the summer with its new Fitch & Leedes Grapefruit Tonic which hits the spot with a flurry of zesty grapefruit combined with delicate hints of bitterness.

Fusing fun and finesse, it uplifts the senses with every sip.

New coffee creation for milky coffee lovers

Nespresso, the leader in portioned coffee, has released its new Barista Creations range – the result of six years of intensive studies. The expertlycrafted blends are set to be a gamechanger for the three-quarters of coffee drinkers globally who enjoy white coffee.

January 2020 | Food Review

7

EVENT

Plastics|SA celebrates 40 years of growth and achievement Since its inception in 1979, the Plastics Federation of South Africa (Plastics|SA)’s aim has been to promote the interests of the South African plastics industry. This includes raw material manufacturers and importers, converters and machinery suppliers.

F

rom the outset, the focus of the

post-consumer recycled content after

federation was to educate and

months of lobbying and negotiations.

train the industry, promote plastic

'Bag manufacturers also agreed to

and educate the public on issues such as

improve the recyclability of their bags

reclamation and litter.

by reducing filler content. Through design

Reporting on the successes achieved,

for circularity, new market development

executive director Anton Hanekom made

and developing better end-of-life solutions

it clear the association will continue

for plastic products, the industry could

to meet these objectives during 2019.

make concerted efforts to mitigate the

This is despite a challenging business

environmental impacts caused by the

environment.

improper and careless disposal of plastic products,’ he points out.

“… highlights the local plastics industry achieved in 2019 include growing the domestic consumption of plastics by 4.9 per cent from 2017, and an impressive 6.7 per cent year-onyear growth in plastics recycling”

Other highlights include growing the domestic consumption of plastics by in the Environment, they managed to unite role players in the local plastics value chain (i.e. international and local brand owners, retailers, fast food chains, textile and clothing industries, polymer producers, manufacturers/converters and associations) around the issue of preventing and ultimately ending plastic pollution in the environment.

Task teams were set up and objectives established aimed at addressing

‘The plastics industry was trying its best to counter the crippling effects of steep hikes in electricity prices, power outages, problems with supply, competition in a saturated market, higher operational costs, crippling wage negotiations and violent strike actions that rocked the industry. Relentless criticism was being levelled against the use of plastics as demand to ban singleuse plastics continued to grow louder and more intense,’ Hanekom explains.

Despite these obstacles, the plastics industry worked hard to find workable solutions to the issues at hand.

Through the forming of The South African Alliance to End Plastic Waste

8

Food Review | January 2020

problematic single-use packaging by finding solutions and developing best environmentally sustainable applications.

Plans to urgently increase plastics

4.9 per cent from 2017 and an impressive 6.7 per cent year-on-year growth in plastics recycling. About 46.3 per cent of all plastic waste was recycled last year.

The industry is aiming to increase this to 48 per cent by the end of this year, despite economic challenges.

Hanekom stresses their focus for 2020 will continue to be on preventing plastic waste from ending up in the environment through effective packaging design. The association will implement strategies that will minimise waste, ultimately ensuring that as much plastic is recycled as possible. •

recycling rates and make more products available with increased recycled content were also high on the agenda.

‘It did not take long for these efforts to bear fruit. Retailers agreed to change carrier bags from virgin to 100 per cent

PlasticsSA -www.plasticsinfo.co.za

Conception : Bug Agency

INSPIRE FOOD BUSINESS

Paris 18-22 OCTOBER 2020

PARIS NORD VILLEPINTE - PARIS SIALPARIS.COM #SIALParis

I N D U S T RY TA L K

Conscious consumers are key drivers of change The United Nations Intergovernmental Panel on Climate Change (IPCC) issues serial reports, often dubbed the gold standard of climate research. By Sonia Mountford

I

ts most recent study indicates that if

solutions to reduce our ecological footprint -

Issues include:

the entire spectrum of food production

important as problems related to inequality,

• Stay informed about food-related climate

is factored in, from growing crops

poverty and populations increase.

to transportation and packaging, food

This is where the role of the conscious

and social justice issues in South Africa • Answer tough questions regarding

production potentially contributes to as

consumer becomes key: they hold

impact studies

much as 37 per cent of global greenhouse

businesses accountable by questioning

• Place political will behind agroecology

gas emissions.

business motives, the authenticity of catchy

• Insist on traceable transparency in the

Better land use, less meat-intensive

slogans, deceptive ingredient labelling and

diets and reducing food waste should be

sustainable claims to push for traceable

global priorities, crucial to the immediate,

transparency in our food chain.

all-out effort needed to forestall a climate catastrophe.

The IPCC and other researchers have also

Small-scale food production is not only important to sustainable development, but it is also one of the only sources of

predicted agriculture in southern Africa

livelihood for a lot of the rural communities

will be severely affected by climate change

in South Africa.

with agricultural systems that remain largely rain-fed.

A greater understanding of the balance

Food choices consumers make directly

food chain to allow for informed choice • Insist on transparent standards to any ethical or sustainable claim • Help support progressive programmes that promote sustainability-minded collective action • Support local small-scale farmer food distribution initiatives but ask for proof of any sustainable or ethical claims

influence the livelihoods of small-

being made

scale farmers, their communities and

• Pay active attention to farms and

between nature and biodiversity and how

nutritional food security in our country. The

restaurants who have been recognised

intrinsically linked they are to the production

importance of eating seasonal produce and

as leaders in the sustainable sourcing,

of food gives us hope. We require a new way

supporting local production systems that

of thinking about how our food is produced,

implement regenerative practices to control

‘Nothing short of a global transformation

processed, packaged and accessed.

soil erosion, promote the conservation of

of the food system will be needed to

water and enhance biodiversity; along with

stand any chance of reaching all 17 SDGs.

incorporating methods to enhance soil

If we get it right with food, we get it right

carbon, health and reduce soil degradation

with everything else,’ Johan Rockström,

is critical.

executive director of the Stockholm

This improved consciousness will help us better understand and advocate for authentic

FAST FACTS

High-input, resource-intensive farming systems, which have caused massive deforestation, water scarcities, soil depletion and high levels of greenhouse gas emissions cannot deliver sustainable food and agricultural production. - The Future of Food and Agriculture: Trends and Challenges, FAO 2017

10

Food Review | January 2020

The current and future impact of our

cooking and dining industry.

Resilience Centre and professor of

food system relies on the choices we make

environmental science at Stockholm

today. Every time a consumer makes a food

University concludes. •

choice it is an endorsement of how that food item was produced. While the majority of consumers do not know where their food comes from or how it is produced, this is set to change in the future. Manufacturers and processors will have to answer some tough questions, and stay informed.

ABOUT THE AUTHOR SONIA MOUNTFORD is from EATegrity. She aims to create greater consumer awareness about the food chain and to encourage transparency in the South African food industry.

I N D U S T RY TA L K

Lives can change through sound nutrition

A massive 14 per cent of South African children aged six to 14 years are overweight. This is more than twice the worldwide average of 6.7 per cent.

W

ith rising obesity rates and associated chronic conditions on the increase, the Mondelēz

International Foundation saw its collaboration with INMED Partnerships for Children as a crucial step to help turn the tide on child nutrition in South Africa.

Since launching the Health in Action programme in 2015, more than 140 000 children from two of South Africa’s largest cities are defying the wellness odds. As part of the primary-school based initiative, children enjoy nutritious fresh food and are challenged with regular physical activity and educated about healthy lifestyles with their families and communities.

‘We know that a hungry child cannot learn. Adequate nutrition is fundamental to breaking poverty cycles,’ says Navisha Bechan-Sewkuran, corporate and government affairs: Southern, Central and Eastern Africa at Mondelēz International. ‘Schools,

communities and government entities have

impacting 450 000 children in more than

been enthusiastic participants, leading to

1 000 schools in Brazil across its three phases.

remarkable changes in children’s nutrition, behaviour and school performance.’

In four years, the programme’s most striking

‘We introduced local adaptations and innovations to the Brazil model. Concepts such as community-based Break-Time

results are evident in the assessment of

Buddies and sustainable urban farming have

nutritional status among children and teachers

played a vital role in curbing unemployment

in the programme, as measured by Body Mass

and solidifying community involvement,’

Index (BMI).

says Unathi Sihlahla, programme director

The percentage of children who are obese decreased by 42 per cent and the percentage of

for INMED South Africa.

‘Phase Two will expand the scope of

teachers who are obese decreased by

the programme’s youth development

33 per cent, defying national and global trends.

component for a broader audience

The Strategy for the Prevention and Control of

to encompass entrepreneurship,

Obesity in South Africa 2015 to 2020 set a goal of

through community-based training,

a 10 per cent decrease in obesity among all age

educational workshops and exploration

groups by 2020. Children and teachers in the

of vocational opportunities.

Health in Action programme have already far exceeded that national target.

The Health In Action programme was first introduced in Brazil by INMED in 2010 –

This is related to core programme topics such as aquaponics, physical education instruction and healthy snack sales,’ Bechan-Sewkuran concludes. •

Save the planet, now!

Each year, the fragrance and flavour industry in South Africa eagerly anticipates details of SAAFFI’s annual seminar and workshop. The 2020 event is SAAFFI’s 18th seminar and will be held on 19 March 2020 at the Altron (Bytes) Conference Centre in Midrand, Gauteng.

T

he full-day programme features an impressive line-up of speakers, a handson workshop, inspiring motivational

presentation and networking cocktail event.

Various interesting and sometimes dramatic tastes and aromas will be showcased.

For the last 18 years, the SAAFFI seminar attracted around 200 key personnel drawn from a wide range of companies in the flavour and fragrance sector. Delegates include users of flavours and fragrances, academics, consultants, regulators, raw material suppliers and anyone interested in the fascinating world of fragrance and flavours. The day offers valuable learning and networking opportunities to people in management, sales, marketing, technical, procurement, R&D, applications, operations and tertiary level students.

Addressing relevant topics of newsworthy interest and confronting thorny business issues has always been one of the guiding principles of the organising committee.

The 2019 seminar themed “Taboo or not

Taboo - trends that are smoking H(P)ot!” examined issues of relevance to our industry which were once taboo and are have now allowed and even trendy. Needless to say, the Cannabis debate featured strongly.

The 2020 seminar is themed “Save the Planet – Wake up! Grow up! Speak up!” It will aim to address issues of relevance to the flavour, fragrance and FMCG industries around environmental sustainability threats to the Earth’s continued existence and how our industry can play a role to alleviate these. Peak hour traffic concerns can be happily allayed as the Gautrain serves the venue.

This is an industry event, which offers so much for so many. Those who attend are sure to take away added skills, useful information and a solid dose of career-oriented motivation. A day not to be missed by any flavour and fragrance industry professional. An additional attraction is the jam-packed goody bag which each delegate takes home at the end of the day! • For more information, and to book for the event, go to https://saaffi.co.za/events/

CONFIRMED PRESENTATION TOPICS INCLUDE • Flavour trends • Fragrance trends • Waste management – Is it a load of

garbage?

• Saving 1 200 species of bees – the buzz

for our industry

• Re-usable packaging – should we

discard it?

January 2020 | Food Review

11

NEWS

Green Times Brewing launches low-alcohol CBD beer

U

K-based Green Times Brewing has released a low-alcohol beer featuring 10mg of CBD per can.

Containing a broad-spectrum, watersoluble CBD formula, the 0.5 per cent ABV pale ale is packaged in 330ml cans.

The beer offers the profile of an expertly brewed craft beer but without any negative side effects.

It is gluten-free, vegan and does not contain the psychoactive compounds associated with THC. ‘We have focused on using progressive brewing techniques to produce a low-ABV beer that still has the authentic taste and profile of a real craft beer,‘ says the brewer's business development director Carol Boon. ‘As research into CBD continues, there is more science to suggest the value of mixing CBD

with alcohol,’ explains managing director, Thierry Florrit.

He adds, ‘CBD and cannabis have wellresearched anti-inflammatory effects.

As the CBD formulation is water-soluble it will be processed by the body much more effectively.’ •

Sustainable packaging for beverages launched

S

murfit Kappa has launched a new range of sustainable packaging solutions for bundling canned and bottled beverages.

The corrugated collection removes the need for single-use plastic and is 100 per cent recyclable, renewable and biodegradable.

‘Single-use plastics can have a devastating impact on the environment and designing even more sustainable packaging alternatives is a cornerstone of our Better Planet Packaging initiative,’ said Acro Berkenbosch, vice president of innovation and development at Smurfit Kappa.

The GreenClip product is an alternative for the plastic rings commonly used to group six-packs of cans. The packaging features a corrugated alternative to bundle cans and can also facilitate the sale of single units. The company invented the TopClip to replace the stretch film used to bundle

12

Food Review | January 2020

plastic-free TopClip fully covers the top of cans, protecting them from contamination and providing branding opportunities. It also has two die-cut holes for easy handling.

The final product in the trio is the No-Grip, a corrugated solution that bundles bottles together into consumer units, eliminating the need for shrink film. ‘Single-use plastics can have a devastating impact on the environment and designing sustainable packaging alternatives is a cornerstone of our Better Planet Packaging initiative,’ Berkenbosch concludes. •

S

weden will become the first country to make all CocaCola’s plastic bottles from 100 per cent recycled material.

Coca-Cola Sweden said the transition will begin in the first quarter of 2020 and will include all PET packaging made at its bottling plant in Jordbro.

By switching to 100 per cent recycled material in its bottles, Coca-Cola will eliminate the use of 3 500 tonnes of virgin

plastic each year in the country. ‘Plastic is an effective and valuable packaging material and we need to treat it as such, ensuring that nothing goes to waste.

'Coca-Cola Sweden wants to lead the development of a circular economy where all packages are collected so that they can be used again,’ enthuses Sofie Eliasson Morsink, general manager for Coca-Cola European Partners Sverige. •

Firmenich acquires a minority stake in flavours firm Robertet

F and sell cans in one pack. The

Coca-Cola Sweden's transition to recycled PET bottles

irmenich has acquired a 17 per cent minority stake in flavours and fragrance firm Robertet from First Eagle Investment Management, for a price of €683.30 per security.

Robertet produces a wide range of flavours for customers in the food industry and operates 15 manufacturing sites around the world. Firmenich said in a statement that it may consider taking a controlling interest in the company ‘should it be invited to do so’, though also stated that it was willing to be a passive long-term stakeholder in Robertet for the time being.

Patrick Firmenich, chairman of the board of Firmenich says, ‘Firmenich has the greatest respect for Robertet, with its family values, long term vision of

the industry and leading capabilities in natural ingredients. As a longterm oriented shareholder, this investment reflects Firmenich’s commitment to best support Robertet’s continued growth.

Gilbert Ghostine, CEO, Firmenich adds, ‘With its strong naturals portfolio in perfumery, flavours and ingredients, Robertet is well-positioned to benefit from consumers’ continued demand for authentic natural products.

‘This investment is fully in line with our vision for sustainable and natural solutions.’ •

NEWS

A NEW SYSTEM FOR COMPACT MILLING

A

tta flour is produced from a variety of wheat and used in making flatbreads like chapati, roti and puri. To replace millstones in the traditional chakki mills, Bühler developed the PesaMill MDGA for the production of whole grain Atta flour.

The technology has been launched on the Indian subcontinent and globally. The PesaMill has been developed for the industrial production of Atta flour and is available in

two models, delivering a daily capacity of 75 or 150 tonnes. Its milling process is very flexible, produces an increased yield, is energy efficient, easy to service and offers higher food safety.

Bühler’s alternative to these small chakki mills is the AlPesa MDGM - a compact and spacesaving milling system with an hourly capacity of 700kg. The AlPesa milling system is based on the proven technology of the PesaMill and comprises a high-compression mill, a plan sifter, a bagging station and a switch cabinet with a control system.

AlPesa can be operated stand-alone or it can be integrated into an existing mill. It is a cost-effective solution for entering into production of perfectly hygienic Atta flours with authentic taste. •

The PesaMill MDGA

Snackable nutrition must deliver on taste

P

ressure is mounting on the salty snacks category to adapt and diversify to maintain its relevance. NPD is reflecting the industry’s push toward added value in both nutrition and taste.

A report from Innova Market Insights reveals that snacking has become an all-day habit in the US. While 46 per cent of consumers eat salty snacks between-meals in the afternoon and 37 per cent in the evening, more consumers are also replacing traditional meals with quick bites.

The number of consumers who are consuming salty snacks at lunchtime (23 per cent), dinner (17 per cent) and even breakfast (eight per cent) are on the increase.

This substitution of meals has encouraged many consumers to choose snacks with enhanced nutritional value. The salty snacks

industry is clearly working to meet this need, with launches of snack nuts and seeds growing at a CAGR of 11 per cent between 2014 and 2018.

Snack mixes also appear to be benefiting from this trend, with introductions up at a 16 per cent CAGR over the same period. Many mixes contain naturally nutritious fruits, nuts and seeds, but they can also include sweeter, more indulgent elements such as chocolate-coated ingredients. ‘Enjoyment is still a very strong driver behind snacks purchases,’ says Lu Ann Williams, head of innovation at Innova Market Insights. ‘When asked why they buy salty snacks, 40 per cent of the target consumers named taste and a further 22 per cent said it was to treat or reward themselves.

Innovators must balance nutrition and taste to ensure that salty snacks remain competitive for all snacking occasions.’ •

Barentz’ strategic investment to accelerate global expansion

H

eadquartered in the Netherlands, Barentz distributes ingredients and additives for products to small, medium and large customers globally.

The company sources branded speciality ingredients from manufacturers worldwide.

Through its active production facilities in Europe, North America and Asia, Barentz’ ingredient experts provide value-added technical support including pre-mixing, blending, ingredient formulation and ingredient testing.

Considering the distribution business is a structurally growing market, Barentz

wants to continue to expand to serve its suppliers and customers on a global scale. Hidde van der Wal, CEO of Barentz, comments, 'We are delighted to be working with Cinven on the next phase of our growth.

'The team has impressed us with their understanding of our market and their strong track record of growing businesses internationally.

‘Their investment and support for our business strategy will allow us to expand our operations into new geographic markets. This will ensure we have the right

13294 - HOSTEX 2020 VIS 65x177 FOOD REVIEW PATHS.indd 1

infrastructure,' Ben Osnabrug, a partner at Cinven says. 'Barentz has a strong presence in a structurally growing market.

The Cinven team knows the speciality distribution sector well, with the key trends driving the growth of the food and life sciences ingredients market including a shift towards natural ingredients, increased demand for customised formulations, and a growing share of manufacturers using distributors to drive market access and to improve efficiencies,' he concludes. •

2019/10/16 07:59

January 2020 | Food Review

13

C O M PA N Y F O C U S

Committed to collaborative innovation Bühler’s range of process technologies are focused on developing a better world with a consistent focus on sustainability, health, safety and energy efficiency. Food Review met with Taryn Browne to discuss the company’s future-outlook for the grains and food industry.

E

very day billions of people encounter Bühler technologies to cover their basic needs for food and mobility.

The company is a global market leader with service stations in 100 countries and manufacturing sites in 33 countries. It is a 100 per cent family-owned business and up to five per cent turnover is invested in research and development. The company is, and remains, committed to sustainability.

‘We have grown our footprint in South Africa and Africa by being close to our customers. We have a 24-hour emergency number, offering customers tailor-made solutions. Our aim has been to become

prefered partners with our customers and strive to understand their business needs, especially within the milling industry,’ Browne enthuses.

Industry analysts predict that future trends in the cereal and grains industry will

DID YOU KNOW?

food and out-ofhome consumption.

The company head office is situated in Uzwil, Switzerland with offices in 140 countries.

Bühler South African is based in Johannesburg, with satellite offices in Cape Town, Lusaka and Mozambique.

be driven by marketing, accessibility and food safety within a food system.

The ever-changing eating habits of the global population and the trend towards plant-based proteins will result in the need for diverse product options and availability.

Grains and cereals are one of the oldest food sources known to man

It is also coupled to the increase and

and will, more than likely, form the basis of

development in demand for ready-to-eat

many new food options.

GRAIN QUALITY & SUPPLY: Provides high-quality, safe processing solutions for grain logistics, cleaning and storage, malting and brewery and rice. It aims to increase efficiency, improve traceability and reduce food losses.

MILLING SOLUTIONS: Delivers state-of-the-art process technology for transforming raw materials such as wheat, rye, oats, corn and pulses into high-grade flour and semolina products.

VALUE NUTRITION: Solution and technology partners for producers of animal feed, pet food, aquafeed, pasta and noodles, vegetable oil, cereals and snacks.

Vegetarian burger

14

Food Review | January 2020

DIGITAL TECHNOLOGIES: Offers sorting machines, industrial measuring machines, sensors, control systems and servicedriven products for the food and non-food processing industry.

C O M PA N Y F O C U S

AlPesa in Grain Technology Center Uzwil

African Milling School

Automation customer service maintenance

four major markets. The company recently launched its Cubic Innovation Campus at its head office in Uzwil. ‘The Cubic is a place for collaborative innovation.

Across three floors, employees, apprentices, customers, and start-up teams all work to drive innovation. It’s a place to converge and develop tools in our paint shop to ensure that surface protection is achieved consistently.

‘Our team has numerous quality certifications in welding and other disciplines. This helps set us apart from Management info session - CUBIC 2019

competitors. Our quality control assurance methodology is efficient at fixing quality issues and is the best-in-class through the

‘As a solution provider, we can tailormake the appropriate project for our customers. We can assist from initial visibility studies to final project execution. We are a proudly ISO9001:2015

CAQ System - the pinnacle of our quality excellence tools,’ Browne points out.

Bühler prides itself as being at the forefront of innovative technologies and has achieved global market leadership in

certified organisation and we take our quality requirements and customer satisfaction seriously.

“We employ control charts and FMEA monitoring tools in our paint shop to ensure that surface protection is achieved consistently” ‘Stringent quality checks and quality gates at different levels in our manufacturing facility are in place. This ensures that all quality characteristics and objectives are monitored and checked. We employ control charts and FMEA monitoring

FAST FACT

Bühler Johannesburg offers an apprenticeship programme, which is merSeta accredited in boiler making and welding.

The programme is aimed at equipping and empowering future generations with measurable behavioural outcomes with skills and knowledge. The programme provides duality in vocational and practical on-the-job training, provided by an AdA International Trainer. Its African Milling School in Nairobi, Kenya, offers advanced milling technology, advanced pasta and chocolate technology and proactive maintenance training.

technologies, drive digitalisation, and live Bühler’s inclusive corporate culture,’ Browne notes.

With the current economic climate, there is no getting away from severe challenges in the industry. This is further exacerbated by strong competition from Chinese and Turkish manufacturers.

‘We are always striving for business excellence, but from time to time our quality policy needs adjusting to stay up to date with developments within our businesses. With the update and release of our new quality policy, we will ensure that it is fit for the challenges we are facing over the coming years. This will ensure that Bühler continues to offer integrated solutions for sustainable value chains from field to fork,’ Browne concludes. •

Bühler – www.bühlergroup.com

January 2020 | Food Review

15

CEREAL S, GR AINS & MILLING

Functional and versatile ingredients

German-based company, GoodMills Innovation, addresses the demand for intestinal health and personalised nutritional products through its range of innovative ingredients.

Intestinal health is a topic gaining a lot of traction in the food and beverage industry. same food differently - with differing dietary responses dependent on genetic disposition and microbial composition.

The latter dictates whether blood sugar levels rise sharply or moderately after a meal.

GoodMills Innovation is a pioneer in the development of functional ingredients for personalised products.

Rutin X is an example of such an ingredient and contains Tartary buckwheat. This is traditionally considered a blood sugar reducer in Asian medicine. With Rutin X as an ingredient, products that increase glucose levels can be

High-Mac Whole Fibre turns biscuits into a snack, rich in dietary fibre

T

functionally enhanced.

GoodMills Innovation also launched

he company’s latest ingredient

a gentle multi-micro process. Stripped

offering is High-MAC Whole Fibre.

from the outer layers of the wheat grain,

This is a tailor-made substrate

the ingredient contains natural wheat

for intestinal flora, suitable for a range

dietary fibre with minerals, vitamins and

of applications. Added to biscuits, it

polyphenols that are highly bioavailable.

transforms the product into a snack, rich

This contrasts with cellulose, which is an

in optimally bioavailable dietary fibres for

indigestible and chemically processed

the microbiome. It also contains less sugar.

dietary fibre made from wheat straw.

Scientific studies prove that the

High-MAC Whole Fibre is suitable for

condition of the intestine and its

bakery and dairy products, fibre enriched

microbiome has a decisive and direct

drinks and dietary supplements. With its

influence on overall wellbeing. This has

natural sweetness, manufacturers of pastries

led to an increase in consumer demand

and confectionery can reduce sugar content

for food that can have a beneficial effect

by up to 30 per cent.

on the intestine. Transparency Market growth rate of more than 10 per cent for

PERSONALISED NUTRITION: FOCUS ON BLOOD SUGAR

prebiotic ingredients by 2025.

Followers of personalised nutrition

Research forecasts an average annual

believe that individuals metabolise the

“Stripped from the outer layers of the wheat grain, the ingredient contains natural wheat dietary fibre with minerals, vitamins and polyphenols that are highly bioavailable” With High-MAC Whole Fibres, GoodMills Innovation presents a versatile cereal ingredient that can be optimally utilised by the bacteria of the intestinal microbiome – due to its minimal particle structure of less than 100µm. Studies confirm that very fine grain fibres can be used particularly well by the gut flora.

To achieve this fine structure, High-MAC Whole Fibre is micronised and refined in

16

Food Review | January 2020

Glyx Wheat, which features fibre content of 40 per cent and a low glycaemic index.

This makes products with Glyx Wheat particularly appealing for consumers who normally react to white flour with a spike in blood sugar levels.

Michael Gusko, managing director at the company concludes, ‘For a long time, grain in general and wheat in particular, were under constant fire and considered ‘thickeners’ and ‘sickeners’.

Our ingredients have a positive effect on intestinal health and blood sugar levels and are proof that innovative cereal ingredients can be highly functional and offer real added value.’ •

GoodMills Innovation www.goodmillsinnovation.com

SMART INGREDIENTS

Texture, functionality and clean label in one ingredient Tate & Lyle operates across three core platform areas: sweeteners; health and wellness and texturants. Instant starches in the texturants range can deliver structural and functional properties that provide a unique set of textural attributes in a variety of applications.

Instant starches are perfect for adding texture to a variety of sauces and condiments

labelling simply as corn or tapioca starch.

Claria Functional clean-label starches were developed through a proprietary processing technology that enables starch granules to remain intact throughout different processing conditions.

‘Over the years, we have broadened our range of these products and can provide texturising solutions across a range of different applications.

The range is based on maize starches, which provide thickening functionality and tapioca starches with exceptionally clean texture and a slight gelling characteristic,’ Storms points out.

Claria’s instant starches meet the demand for clean-label solutions in high-sugar recipes, such as bakery fillings and salad dressings. In the latter, formulators use cold processes and require instant functionality to deliver texture.

On the sweetener platform, technical advancements coupled with consumer demand for sugar and calorie reduction is driving the acceleration and development of sweetening ingredients.

At the forefront of sugar reduction is a Tate &Lyle’s Dolcia Prima Allulose.

The ingredient differs from most low calorie sweeteners as it delivers the functionality of sugar without the

T

calories. This makes it a good solution he portfolio features just over

as firm texture and creamy mouthfeel

for sugar reduction in bakery, ice cream,

75 instant starches - designed

at an affordable price. The starch

confectionery, beverage and many

to address dispersion control,

also provides exceptional high-shear

other categories.

process tolerance, stability and clean

process tolerance. This makes it ideal

label in soups, sauces, dressings, snacks

for intensive food processes such as

and bakery products.

dressing emulsification through

‘Tender-Jel 387 Starch is an instant thickener, which enables several benefits and delivers a firm, creamy

colloid mills or maintaining the shape of bakery fillings.

In addition to functional benefits,

texture in condiments, sauces and

there is a need for clean label

dressings,’ explains Abigail Storms, vice

starches and manufacturers are busy

president, global strategic marketing

reformulating to deliver clean-

and sweetener platform lead. ‘The starch

label products.

disperses comparably to agglomerated

“Tender-Jel 387 Starch is an instant thickener, which enables several benefits and delivers a firm, creamy texture in condiments, sauces and dressings”

Functional clean label starches are

starches and features a lower cost-in-

an important innovation in the bakery

use than other competitive solutions.’

industry. These ingredients provide the

caramelisation, texture, freezing point

functionality of modified starch with

depression and bulk during processing.

the performance formulators need while

You can recreate a gummy candy using

This enables formulators to achieve the desired product attributes, such

18

Food Review | January 2020

The ingredient brings browning,

SMART INGREDIENTS

allulose to significantly reduce sugar

company means great tasting and lower cost

and replaces sugar while maintaining

and calories in the product, with a

objectives are met,’ Moll enthuses.

mouthfeel and texture. It also provides

clean sweet taste, yet retaining the consumer experience.

Tate & Lyle has partnered with Sweet Green Fields (SGF) to continue to broaden its stevia portfolio. SGF brings years of stevia

“Sta-Lite polydextrose is ideal for calorie reduction and replaces sugar while maintaining mouthfeel and texture. It also provides fibre enrichment without impacting taste or colour”

or colour.

Exceptional process stability in

experience and expertise to deliver a range

beverages allows for easy formulation

of stevia solutions to meet the formulation

in a variety of products. It also assists in

requirements across applications.

promoting healthy post-prandial blood

Its combination of portfolio and applications expertise allows formulators to select the right solution to meet their brief.

The range of sweeteners can also be used

glucose levels and is often used in "no sugar added" and "sugar-free" foods.

‘Consumer trends and the needs of our customers drive the way we approach our

in combination with fibres. This assists with

ingredient innovation. We will continue

sugar reduction and provides additional

to develop ingredients that deliver on

health benefits or fibre claims on a product.

great taste and texture experiences, while

Promitor Soluble Fibre and Polydextrose can be used for fibre claims and/or Tate & Lyle is also focused on creating

fibre enrichment without impacting taste

providing added health benefits or sugar reduction,’ Storms concludes. •

improvement in mouthfeel for sugar

better-tasting stevia solutions for

reduction. Promitor Soluble Fibre provides

customers at an acceptable cost-in-use.

fibre enrichment with exceptional

The company is committed to making

digestive tolerance. It adds fibre to

sugar reduction a healthy choice - not

beverages without impacting taste, colour

an expensive one. ‘We’ve worked hard

or texture. It can also replace sugar and

to convert stevia leaf extract into rarer

reduce calories while providing bulk and

rebaudioside such as Reb M. This enables

mouthfeel. Promitor offers the possibility

higher levels of sugar reduction without

of a variety of claims, including low

the typical aftertaste of other stevias

glycaemic index, prebiotic benefits and

when used at the same high levels. The

increased calcium absorption. Sta-Lite

bioconversion technology employed by the

polydextrose is ideal for calorie reduction

Tate & Lyle – www.tateandlyle.com

OPTIMIZER STEVIA™ Sugar-like taste consumers want, cost-in-use you’ll love.

The Optimizer Stevia™ line of stevia sweeteners offers naturally sourced, no-calorie solutions that are cost-effective without compromising clean, sugar-like taste.

Exceptional Sugar-like Taste

Up to 30% Lower Cost-in-Use

Visit optimizer.tateandlyle.com to learn more today

T&LT&L andand Sweet Visit Sweet Green Green FieldsFields for Stevia offer a full Solutions profile of stevia Booth 6C12 Hall 6 solutions

January 2020 | Food Review

19

SMART INGREDIENTS

Alpha-dextri can be used as a substitute for eggs in fine baked goods

A smörgasbord of clever ingredients

Growing affluence, ethical awareness of animal welfare and renewed vigour in understanding the basics of health are driving fundamental change in our eating habits. Food Review looked at some of the latest ingredient highlights showcased at Food Ingredients Europe, held from 3 to 5 December 2019 In Paris, France.

C

onsumers want healthy, ethical and sustainably manufactured products that showcase their personality. Tailored

products that deliver on these aspirations, without compromising quality or taste is a goal of the food industry in 2020.

VEGAN BAKED GOODS WITH CAVAMAX

“… the vegan trend is particularly pronounced among young consumers.

In some sectors, the figure is rising by an annual average of 15 per cent”

glazes. Cyclodextrins are good for decorating fine bakery items and improves the stability - allowing them to retain their shape in warmer climates. The ingredient can replace sodium caseinate, a milk protein used in the production of coconut milk powder. This enables the manufacture of vegan coconut milk powder, most often used in Asian cuisine and beverages.

Current market studies confirm that the vegan trend is particularly pronounced among young consumers. In some sectors, the figure is rising by an annual average of 15 per cent. Wacker supplies the food industry with cyclodextrins derived from plant starches.

‘The industry needs powerful production methods and ingredients to offer these products,’ explains Dr Ulrike Fischer Nägele, head of technical service at Wacker’s Nutrition business team. ‘The Cavamax and Fermopure brands offer innovative solutions that fulfil these market requirements.’

Cavamax W6 brand of alpha-cyclodextrin (or alpha-dextrin for short) offers manufacturers of fine baked goods an egg replacement solution. These ingredients provide vegan baked goods with volume, elasticity and moisture while yielding the consistency and taste experience that consumers expect. These are important properties and usually impacted when eggs are omitted. Emulsifying, soluble dietary fibre can replace eggs.

20

Food Review | January 2020

'It stabilises oil-in-water emulsions in cake batter and impacts the sensitive pore structure of finished cakes,’ explains Dr Fischer-Nägele. It is a water-soluble powder that is easy to process. Baked goods containing alpha-dextrin can be produced using existing equipment. Manufacturers can also save up to 40 per cent in costs if seasonal

VEGAN CYSTEINE FOR FLAVOURS AND BAKED GOODS The conventional way to obtain amino acid cysteine is to extract it from human or animal sources (such as hair, feathers and pig bristles) using hydrochloric acid.

Fermopure vegan cysteine is based on a fermentation process with an extremely low

fluctuations in egg prices are considered.

environmental impact. It is manufactured

CYCLODEXTRINS FOR VEGAN SAUCES AND DIPS

Halaal, Kosher and vegan, making it ideal for

Due to their multifunctional properties,

used to manufacture flavourings, particularly

cyclodextrins have a broad range of applications. In addition to vegan baked goods, it enables the production of egg-free, mayonnaise-like products and assists in improving the texture and mouthfeel of vegan

from pure plant-based raw materials and is all specific food requirements. It can also be meaty flavours and is a perfect component of baby and toddler food. As an additive in baked goods, cysteine facilitates mixing and processing of dough and batter with a positive effect on a product’s texture and volume. •

sauces, dips and spreads.

With alpha-dextrin, animal-based and hydrogenated vegetable fats can be replaced by vegetable oils in cream toppings and

Wacker Chemie AG - www.wacker.com

DISCOVER THE WORLD

OF NATURAL COLORS with plant based coloring solutions

Sensient Technologies South Africa Ltd. Email: sfc-zaf@sensient.com Tel: +27 11 053 5200 Discover colorful insights at www.sensientfoodcolors.com

SMART INGREDIENTS

Natural ways to unlock added value

Omya’s range of high purity minerals and selected speciality ingredients enable holistic and sustainable product developments.

T

he Calcipur range of calcium carbonate particles provide multiple

fluids and assists in correcting pH values. intensify taste perception

methods of boosting

of salty or sweet can be

nutritional value and

used to reduce salt

ease of processing in

and sugar content in

a broad variety of

recipes for healthier

finished products.

products i.e.

Natural in origin,

coatings or bakery

the sustainably

goods. An important

sourced product

benefit of calcium

enhances anti-

carbonate is that it

caking quality in

reduces acrylamide

powders and assists

formation, which is

in delivering texture

now demanded under

and colour in bakery

EU legislation. Acrylamide

products, cereals, extruded snacks, convenience food and beverages.

An extremely concentrated source of

is a chemical by-product that develops when starchy ingredients are fried, baked or roasted at high temperatures. This scores points for being

calcium, these particles act as a fortification

a cost-efficient bulking agent and a natural

agent with excellent bioavailability. This

white pigment that promotes the opacity

makes Omya Calcipur perfect for supporting

and brilliance of colours.

bone health and proper functioning of muscles and nerves.

The ingredient is an all-rounder,

“An important benefit of calcium carbonate is that it reduces acrylamide formation, which is now demanded under EU legislation”

The minerals’ ability to

In line with the ongoing trend for calcium enrichment of food and beverages, it is possible to develop future-proof

suitable for different technical processes.

finished products. This could range from

It can positively influence the sensory

infant nutrition to applications targeting

quality, mouthfeel and colour in various

women and ageing consumers and those

applications. When used in snacks and

looking to support overall wellbeing and

cereals, particles make for better extrusion

avoid health problems associated with

too. It also improves the gelling qualities of

calcium deficiency.

Its high elemental calcium content of approximately 40 per cent means that compared to alternative solutions, up to five times less Omya Calcipur is needed to achieve the same calcium dose in finished foodstuffs. This results in reduced costs and less of an impact on the sensory profile of the product. It still offers the possibility of calcium-related claims on the pack.

In conjunction with its proprietary calcium carbonates, the company's distribution portfolio comprises a broad range of speciality ingredients and selected additives, such as natural food colours, yeast extracts, stevia, vitamins and textured soy protein components.

This enables synergistic combinations that match market trends and meet current demands. •

Omya – www.omya.com

All-round ingredient solutions for plant-based innovation DuPont Nutrition & Biosciences has built a new plant-based solutions portfolio. Among millennials, the desire for healthy and sustainable food solutions is moving the market beyond plant-based alternatives that mimic meat or dairy.

T

he rise of fermented products is a prime example. Through the fermentation of numerous

vegetable bases, manufacturers can create exciting new tastes and textures.

‘Using our plant-based solutions, food manufacturers can redefine

FAST FACT

The global sales growth forecast for the plant-based sector is huge.

As more consumers choose a flexitarian, vegetarian or vegan diet, Euromonitor estimates the market total value at US$23 billion.

range of choices. If the plant-based movement is to have a long-term impact on health and sustainability, we must

22

Food Review | January 2020

plant-based health at DuPont.

The DuPont plant-based solutions comprise a comprehensive portfolio of plant proteins, cultures, probiotics, enzymes and stabilising solutions that deliver all-round nutritional and functional benefits. •

existing products or create entirely new categories that give consumers a wide

Huppert, global marketing leader for

provide more options so consumers can quickly identify their personal preferences and speed up change in their purchasing habits,’ says Sonia

Dupont – www.biosciences.dupont.com

SMART INGREDIENTS

Give consumers a taste for skyr Arla Foods Ingredients has developed a special protein ingredient for the dairy food skyr.

A

recent Arla Foods survey also found that consumers are welcoming skyr as a novel alternative to yoghurt.

A smooth and creamy mouthfeel with less dryness;

balanced fresh flavour and shiny, homogeneous appearance are key factors for consumers. Issues with poor creaminess, grainy texture and a sour taste often make it hard for skyr manufacturers to meet these requirements.

Nutrilac YO-4575 from Arla Foods Ingredients is a natural whey protein ingredient, developed to increase the creamy mouthfeel in high-viscosity fermented products. In a sensory evaluation focusing on taste, mouthfeel and appearance, products produced with Nutrilac YO-4575 on a separator matched consumer preference more closely than a benchmark product.

Coupled with delivering a smooth mouthfeel and a fresh taste with optimal sourness, the ingredient assists in meeting texture expectations. Measurements indicate that separated skyr formulated with Nutrilac YO-4575 has a structure that is less firm and dense than a market reference product.

Advanced Lipids launch milk range additions Breastfed babies receive many of their nutritional needs from palmitic acid, the most common saturated fatty acid found in humans.

B

etween 70 to 80 per cent of palmitic acid in human milk is attached to the glycerol backbone in the sn-2 position. This facilitates calcium and fat

absorption. Many oils, used in a formula indicates sn-2

“Coupled with delivering a smooth mouthfeel and a fresh taste with optimal sourness, the ingredient assists in meeting texture expectations”

concentration of as low as eight to 10 per cent.

Advanced Lipids’ original fat ingredient contains around 40 to 55 per cent sn-2 palmitate. This enables formulas to provide many of breast milk’s benefits. Research has shown that babies fed with a formula containing Infat tend to cry less and sleep more.1 Other benefits include greater comfort, supporting

Torben Jensen, category manager for Fresh Dairy Products at Arla Foods Ingredients says, ‘Skyr is rapidly heading out of its niche and into the mainstream. Manufacturers looking to capitalise on its huge potential must meet consumer preferences on flavour, texture and appearance. Nutrilac YO-4575 consistently delivers a creamy mouthfeel, optimum texture and fresh taste, allowing brands to satisfy consumer needs and unlock the full potential of this innovative product. •

bone strength and healthy gut bacteria. 2,3,4 The new premium product, Infat Pro offers even higher levels of sn-2 palmitate (as much as 60 per cent) and allows for the better absorption of calcium and fat.

Dr Marcus Gliwitzki, CEO at Advanced Lipids explains, ‘Infat Pro allows formula manufacturers to get closer to the benefits of breast milk. It offers all the advantages of our original formulation but with more sn-2 palmitate.

This means fat, calcium and other essential nutrients are better absorbed, supporting infant health and development. Infat MF is a special blend made with milk fat. Adding lipid components from milk to formula offers natural taste in conjunction with high sn-2, the product is designed to offer the best of both worlds.’

Ronald van der Knaap, chairman of Advanced Lipids explains, ‘The ‘one-size-fits-all’ approach no longer works in formula markets. It's increasingly important for manufacturers to offer consumers a choice. We’ve worked hard to develop these innovative new additions to our range.’ • 1) 2) 3) 4)

Arla Food Ingredients – www.arla.com

Bar Yoseph et al 2017 Bar-Yoseph et al 2016 Litmanovitz et al 2013 Yaron et al, 2013

Advanced Lipids – www.advancedlipids.com

January 2020 | Food Review

23

M E TA L D E T E C T I O N

System integration can reduce your production footprint Thermo Scientific Sentinel’s 3000 Multiscan metal detector is the first multifrequency detector, designed for check weigher combination systems in food production facilities

T

he unit enables food

product inspection,’ says Bob Ries,

allowing users to conduct product tests

manufacturers and food quality

lead product manager, metal detection

managers to improve productivity

and X-ray inspection for Thermo

with clean products and with products

and maximise factory floor space. It does this by combining the benefits of

Fisher Scientific.

'The Sentinel 3000 metal detector

multiscan metal detection technology

enables them to use an advanced multi-

with accurate weight control.

frequency technology to keep consumers

This metal detector is the smallest

safe while optimising space. An integrated

model in the line of Sentinel metal

metal detector also provides superior

detectors and mounts on the frame of

value since the hardware is shared with

Thermo Scientific VersaWeigh and Versa

the check weigher.'

GP check weighers. It was specifically

The unit features multiscan technology,

containing likely metal contaminants. A detectability score for each metal type is displayed and operating parameters are automatically set to maximise sensitivity and help reduce false rejects. Before the introduction of Thermo Fisher’s Auto Learn, metal detector set up was limited to the use of only clean samples. For many difficult applications, this process might

designed for metal detection-check

which allows users to select up to five

have taken an expert operator many hours

weighing combination systems in food

frequencies from 50 to 1 000kHz and scan

production. Improved functionality and

through each frequency at a rapid rate. It

to optimise.

performance are available in a smaller

effectively acts like five metal detectors in one.

footprint than typically required with two pieces of equipment.

By integrating the detector onto the

Multiscan is designed with improved sensitivity to identify contaminants that are up to 30 per cent smaller in

check weigher frame, the need for an

volume than previous Thermo Scientific

external metal detector conveyor is

technologies. The technology is devised to

eliminated. Harmonised Versa check

increase the probability that all random

weigher software incorporates the

sizes, shapes and types of metal foreign

capability to operate the check weigher

objects are found before food products

and metal detector from one screen. It is

reach consumers.

designed to improve usability and reduce training time.

‘Food manufacturers are adopting combination systems for more economical

The Sentinel 3000 metal detector is designed for a wide range of food applications, including dairy, meat, poultry, fruit, vegetables and baked goods.

SOFTWARE ENHANCEMENT FOR IMPROVED FOOD SAFETY A new software functionality available as a standard feature in the Thermo Scientific Sentinel multiscan metal detector enhances set-up, making it easier and quicker for food processors to improve inspection performance. The Auto Learn software feature allows users to conduct an additional setup stage that can be used to capture data on products contaminated with metal foreign objects. This enables fast and easy system calibration that can be optimised for specific applications.

Sentinel 2000 Multiscan

Food Review | January 2020

automates set-up for each frequency in minutes. Auto Learn is designed to significantly reduce training time and the need for in-depth metal detection operation knowledge. It maximises food safety, while also reducing or even eliminating the costs associated with false rejects.

‘Multiscan’s metal detection technology platform in the Sentinel was designed to deliver exceptional sensitivity and the highest probability of detection. With the addition of Auto Learn, the Sentinel metal detectors are now easier to use by operators of any skills level,’ notes Bob Ries, lead product manager, metal detection and X-ray inspection, Thermo Fisher Scientific. ‘The detectability score that Auto Learn generates for each type and size of metal, and the resulting operation parameters, eliminates the potentially time-consuming process to tune a particular application. Only a few button touches and product passes are needed from the operator, leaving the rest of the work to the intelligent Sentinel software.’

Auto Learn is now available as a standard feature on all new Sentinel multiscan metal detectors and as an upgrade for existing units. •

The Sentinel Auto Learn software from Thermo Fisher Scientific calibrates operation settings by

24

By using data from products with foreign objects affixed, Auto Learn quickly

Thermo Fisher Scientific – www.thermofisher.com

M E TA L D E T E C T I O N

How to deliver contaminant free protein spreads Retailers and foodservice providers often ask manufacturers to provide verifiable proof that its food safety systems are in place. This is one area of a food production facility that cannot lapse in due diligence.

A

US manufacturer of protein

of customers. As a high-quality product,

spreads, Nuts ‘N More has

all critical control points (CCP) must be in

taken the initiative to install

place. The Xtreme is an important piece of

“An important part of the company’s quality push is the use of an Eriez Xtreme Metal Detector Conveyor System, which inspects every jar produced”

equipment to meet HACCP guidelines.

high-level operational procedures and

The technology includes a vivid colour

technologically innovative equipment specifically to comply with rigid food

touchscreen display, easy to use auto

safety guidelines.

set-up and dedicated reject and event

An important part of the company's

log. The unit offers greater sensitivity

quality push is the use of an Eriez Xtreme

with its multiple frequency ranges and

Metal Detector Conveyor System (Xtreme),

vibration immunity. An integrated power supply and numerous configurable inputs and outputs allow for easy installation.

which inspects every jar produced at Nuts

Maintenance is trouble-free with the

‘N More for metal contamination.

system’s large control opening for easy

The manufacturing facility processes

access to wiring.

10 000 jars of various high protein spreads

The Xtreme is very easy to set up

per day. Jars are continuously fed through

and operate. The facility conducts a

the Xtreme, which has a tunnel opening to

verification test twice a day to ensure

accommodate uncapped jars. These jars

metal test pieces are properly detected

travel on an Eriez conveyor belt that feeds

and rejected. Other than that, the metal

a foil induction process prior to packaging

detector needs very little monitoring. •

and shipment. The foil helps seal in the natural oils of the product.

The company’s biggest concern during manufacturing is the safety and well-being

Eriez Xtreme Metal Detector Conveyor System

Eriez - www.eriez.co.za

MansionTestimonialAd-SA.qxp_Layout 1 11/27/19 4:05 PM Page 1

Omya – www.omya.com

“...fewer false positives & less downtime.”

“The Xtreme X reme® Metal Detector is able to Xt t locate t metal te meta t l within ingredients ta ingre redients re t ts like k paprika ke k and black pepper which, because of ka o their consiste t ncy te c and cy consistency minera r l conte ra t nt can be ve te vvery r diff ry f icult ” ff mineral content, difficult.”

“When you put through bulk product, settling pockets and conglomerated particles, it’s more difficult to find contaminants. Eriez Xtreme Enhanced Platform made setup more effective for those products, meaning fewer false positives and less downtime.”

Dale Patton, Owner Old Mansion Foods

Dry Spices & Mixes • Seasonings • Coffees • Teas

Read the full Old Mansion Foods use of Xtreme Metal Detectors story at Eriez.com

www.eriez.co.za • 27 11 444 9160

January 2020 | Food Review

25

B E V E R AG E S

Where’s secondary packaging going?

The war on packaging waste is fought on many fronts in the beverage industry – from the manufacturers of packaging materials to the bottler.

KHS is helping to develop new standards in this field and beverage producers and consumers are both set to profit.

Another avenue film manufacturers are exploring is reducing the thickness of film. ‘The material’s getting thinner and thinner,’ he explains. ‘To provide the same stability, materials have to be more complex. This has its limitations when used for beverage packaging below a thickness of 35 microns.’

SPOTLIGHT ON THE ECONOMY Striving for greater sustainability is often rooted in aspects of the economy rather than ecology. 'Everything we do to reduce the amount of material used during the primary phase has a financial objective and aims to cut costs for bottlers.

'If we’re talking about recycling, film, manufacturers must continue to develop and adapt so that their business model can be maintained - even in the face of stricter legal requirements,’ Klumpe says.

What applies to plastics also applies to cardboard - chiefly when it comes to

DisplayPacker has been developed for bigger packs

T

he way to produce ever more sustainable primary and secondary packaging involves

two major lines of approach: recycle and reduce.

The first requires that packaging materials are kept in constant circulation by a process of being reclaimed, processed and continuously

reducing the amount of material used.

Paper factories are experimenting with thinner cover layers and lower ridges

“Striving for greater sustainability is often rooted in aspects of the economy rather than ecology”

reused. The second entails finding different ways of using less and less packaging material to save on resources and avoid waste.

‘The greatest challenge is the processability of packaging materials,’ says Karl-Heinz Klumpe, packaging product manager for the company.

Shrink film made of recycled plastic demonstrates very different shrinking properties versus film made of new material. As an engineering company, we have to coordinate closely with film manufacturers.'

26

Food Review | January 2020

in the manufacture of corrugated cardboard.

‘The stability and durability are OK,’ Klumpe assures. ‘We must, however, answer the question of how suitable these materials are for use with machinery. What happens when the cardboard absorbs moisture? If the cardboard is thicker on the outside than the inside, it bends rather like a

KHS is staging several workshops to

bimetal and can only be processed on

find out how the percentage of recyclate

machines with certain restrictions or not

in film can be increased. ‘You make a

at all. What can we do to counteract this?’

few changes to the chemicals or recipe

In terms of recycling less attention is

of your film and we adjust the airflow

paid to cardboard than to plastic. Reuse

or temperature accordingly,’ Klumpe

of this material is an issue, for example in

summarises. ‘With film made of

how far print can affect the recyclability

100 per cent recyclate the shrink results

of the paper.

aren’t yet satisfactory. We still have to

KHS is also experimenting with new

work out how to close the gap between

packaging materials. A manufacturer

recycling requirements and the demand

from Sweden recently approached the

for packs of ever-increasing quality on

company with a newly developed, award-

the other.’

winning cardboard looking for partners

B E V E R AG E S

for a market launch. ‘Our top requirement

make any further packaging material

packaging we see ourselves acting as

is that we can be sure that we can process

redundant. Once the new pack format has

an interface between all those involved

the cardboard without any problems,’

been fully rolled out, by eliminating the

and the beverage industry,’ Klumpe

Klumpe stresses.

use of shrink film for cans Carlsberg

sums up.

can result in plastics saving of up to

‘We’re helping to develop new

CONSTANT PROCESS

76 per cent - more than 1 200 metric

standards which marry ecological

KHS’s packaging experts are in constant

tonnes a year.

demands and legal provisions with

dialogue with the manufacturers of

Danone Waters first made successful

adhesives and adhesive application

use of the Nature MultiPack to launch its

systems. ‘We explore how we can avoid having to heat the glue so intensely

bottlers’ economic interests.’ •

South African Food Review, 132 x 200 mm, Hydronomic, CC-en34-AZ190 04/17 prestige PET bottle for Evian in 2016.

‘In the development of sustainable

KHS - www.khs.com

or how we can reduce our consumption of adhesive.

'We’re now applying smaller and smaller dots of adhesive as opposed to the diamond shapes we used to use,’ he stresses.

Sustainable product innovation is a constant process. The focus is always on which approach can be adopted to save materials, time and energy on the machines.

One example of how energy can be saved is the shrink tunnel with porous gas burners.

To heat the air, KHS decided not to use electricity as the energy transfer medium, but to work directly with gas to prevent energy being lost during transport from the producer to the consumer. This saves up to 50 per cent in energy costs and CO2 emissions are cut by as much as 60 per cent.

KHS is also setting standards in many other areas with its resource-saving packaging machines. Fully-Enclosed FilmPacks and nested and shifted packs have done away with the need for stabilising cardboard pads or trays. No cardboard is needed as the taut film offers a good shrink pattern and a sturdy pack. In a countermove, the DisplayPacker has also been developed where large packs are placed directly onto cardboard trays without

Hydronomic #GermanBlingBling #Hydronomic

the need for an extra wrapping of stabilising film.

An outstanding example of how the material can be reduced is Nature MultiPack.

In 2018 it was launched to the market as a six-pack of cans by the Carlsberg Group under

We do more.

the name of Snap Pack. A few dots of adhesive developed specifically for this pack, which hold the cans together and a stabilising carrying handle CC-en34-AZ190_05-17.indd 1

08.05.18 08:37

January 2020 | Food Review

27

DRINKS FOR KIDS

Ultra-flexible shrink-wrapping for squared bottles A Swiss beverage manufacturer has introduced a new range of formats for its organic juice and iced tea range. The brief was to shrink-wrap square bottles in conjunction with traditional round shapes. This necessitated a flexible, compact and easy-to-handle shrinkwrapping system for film and tray plus film packs.

T

he solution was Sidel’s lean, unifilar 90° infeed system. The unit was integrated into one of its proven shrink-wrappers

to deliver a reliable, disruptive and compact line layout.

HANDLING TWENTY DIFFERENT PACK CONFIGURATIONS The client wanted to package its new juice and iced tea bottles in shrink-wrap film while having the option of using a tray plus film for some batches. This was challenging for three reasons: • The orientation of squared containers must be controlled within the whole process to get a pack with correctly facing bottles. A traditional mass flow infeed system was not possible.

• Flexibility was a key requirement, given the large range of bottle formats on the line.

These range from 250ml to two litres. Due to numerous combinations of bottles, SKUs and secondary packaging, twenty different configurations are conceivable. Production runs are shorter and this results in frequent changeovers of between three and four per day.

• Compactness is a key deciding factor.

Managing different SKUs in tray and film contradicts the availability of a very compact solution. Tray modules normally lead to a bigger layout of the shrink-wrapper.

FAST AND AUTOMATIC The shrink-wrapper is equipped with a compact and reliable unifilar 90° infeed system where

28

Food Review | January 2020

“The installed system is technically capable of running at a maximum speed of 150 cycles/ minute, depending on the exact product size and shape”

The shrink-wrapper is equipped with a compact and reliable unifilar 90° infeed system

the flow is managed on one lane – directly from

adjustments are done automatically, while the

the sleeving machine.

non-automated ones are supported by LED

No lane dividing system is needed. In this

digital counters. The latter features ease and

configuration, the flow of juice and iced tea

speeds up the process while securing it because

bottles goes straight to the shrink-wrapper.

they block the machine from restarting if

The high reliability of this unique infeed

expected settings are not met.

secures a very critical part of the shrinkpacker, allowing the management of any shape

INCREASED ERGONOMICS

of the bottle - round or squared. A selecting

To accommodate the need of the tray plus film

device with lateral brackets delivers the right

option, Sidel designed a removable rolling

number of products per row while ensuring the

tray magazine. This can be extracted from the

necessary distance between each row. These

shrink-wrapper when running a format without

rows are transferred at a 90° angle by an ‘on the

tray support. The circulation around the line is

fly’ pusher. This redirects the flow of three to

much easier for consumables and operators. It

five bottles following the shrink-wrapper’s flow

is like a Plug & Play module with a central

direction. The installed system is technically

cabling connector.

capable of running at a maximum speed of 150

In a traditional solution, the tray magazine

cycles/minute, depending on the exact product

is typically located underneath the product

size and shape. The solution is complemented

infeed. Thanks to the 90° infeed configuration,

by a tray module, delivering tray plus

the upper part of the magazine are now

film packs.

open and accessible. This allows an easy and

For changeovers, the proven shrink-wrapping solution embeds automatic and easy-toadjust systems, with operators guided through each step directly via the HMI. Most of the

ergonomic manual refilling of the trays in the magazine. •

Sidel – www.sidel.com

DRINKS PRODUCT CHARACTERISTICS

Bipro Crystal Clear is a functional whey protein isolate designed for high clarity and solubility in acidified protein beverages

FOR KIDS

BiPRO® C.C. is purified from fresh sweet dairy whey; pH adjusted, and spray dried.The result is a homogenous, free-flowing, semi-hygroscopic powder with a slightly acidic, clean flavor.

A crystal clear solution for protein beverages

BiPRO® C.C. is rich in branched chain amino acids.

This unique, natural, and pure dairy protein consists of individual whey protein components such as betalactoglobulin, alpha-lactalbumin, bovine serum albumin, tremendous for dairy ingredients. lactoferrin, andscope immunoglobulins

The beverage industry offers Agropur, supplied locally by Savannah Fine Chemicals, strongly C.C. facilitates clean label formulation in believes in growing this sector’sBiPRO potential by investing in ongoing beverages, without the use of additional acidulants. It is lactose-free and fully soluble over the pH range 2.0 to 9.0. research and development. ®

*High percentage of transmittance indicates high clarity

felt the frustration of painstakingly trying to

formulate clear protein beverages

It is also rich in branched amino

acids. The unique, natural and pure

70

dairy protein consists of individual

60

whey protein components such

with repeated poor results. The

as beta-lactoglobulin, alpha-

issues may not necessarily be

lactalbumin, bovine serum albumin,

attributed to incorrect ratios or

lactoferrin and immunoglobulins.

technique; rather, to the type of

The ingredient facilitates clean

ingredients being used in their

label formulation in beverages,

formulations and testing.

without the use of additional

The Bipro Crystal Clear is

acidulants. It is lactose-free and

purified from fresh, sweet dairy

fully soluble over a pH range of

whey. The pH is adjusted and the

2.0 to 9.0. •

product is spray-dried. The result is a homogenous, free-flowing, semihygroscopic powder with a slightly acidic, clean flavour.

Clarity of Low pH Protein Beverage

Savannah Fine Chemicals – www.savannah.co.za

% Transmittance*

S

ome food scientists have

BiPRO® Crystal Clear

BiPRO® C.C. BiPRO® Linear (BiPRO® C.C.) Linear (BiPRO®)

50 40 30 20 10 0

2

2.5

3

3.5

4

% Protein Concentration The chart shows the transmittance results of Bipro C.C. VS. Bipro in percentage of transmittance high clarity. protein*High beverage application at a pH of 3.5,indicates using heat treatment of 85C for 10 minutes The chart shows transmittance results of BiPRO® C.C. VS. BiPRO® in a protein beverage application at a pH of 3.5, using a heat treatment of 85C for 10 min.

AGROPURINGREDIENTS.COM nutritionsolutions@agropur.com 7500 Flying Cloud Drive, Eden Prairie, MN 55344 952.914.0400

January 2020 | Food Review

29

PAC K AG I N G I N N OVAT I O N

A first in 100 per cent compostable punnets Proudly South African company Denny Mushrooms is moving with the times. The grower recently announced that its mushroom range will be packed in 100 per cent compostable punnets. The new technology is available from Multi-cup Solutions, a sister company in the listed Libstar stable.

D

enny supplies roughly half the nation’s mushrooms. This pioneering move is a massive boost for sustainable practices

aimed at protecting the planet and promoting healthy living.

The compostable punnets are made from Bagasse - a natural by-product of sugarcane refinement. The pulp fibre, which remains after sugarcane stalks are crushed to extract their juice requires minimal processing and elemental chlorine-free (ECF) bleaching to turn

“100 per cent compostable punnets mean we can lead the way and do what’s right for the environment.

This initiative supports the wholesome nature of our product. Denny is incredibly proud to be pioneering new ground” - Ryan Cotterell CEO of Denny Mushrooms

it into a woven, high-strength paper that is biodegradable and compostable.

‘Given the global drive towards eco-friendly and sustainable packaging solutions, more research and development resources are being channelled in this direction. We believe it is a

solution for the future enthuses Derek Couzens (CEO) of Multi-cup Solutions. ‘If South Africa follows European trends, nearly 50 per cent of fruit and vegetable food produced goes to waste.

FAST FACT:

Denny's mushrooms are grown using waste from wheat production (straw) and chicken farming, together with a reverse osmosis water purification process.

The spent substrate (compost) from the mushroom growing process is then used to return nutrients to the soil in the agricultural sector.

By taking steps to add environmentally responsible packaging as an alternative for consumers, Denny moves closer to its brand vision of a 360° Health Cycle for the future.

30

Food Review | January 2020

The rigid nature of the packaging certainly gives the fresh produce protection along the supply chain, together with its basic plant-based fibre composition lends itself to extended shelf life and enhancing the quality and freshness of the product.’

The compostable punnet and shrink-wrap covering, which is recyclable, results in a very sustainably packaged product.

‘We’ve opened up a South East Asia office in South Korea, which will assist in giving greater visibility and understanding of global trends, Couzens concludes. ‘This will offer Multi-cup a closer presence to progressive manufacturing

Compostable punnets are available from Multi-cup

facilities, pioneering some of these trends and in turn leveraging such opportunities in a local South African setting. •

Multi-cup Solutions – www.multicup.co.za

L ABELLING

A first in environmentally friendly beer labels SAB is one of the first breweries in South Africa to introduce Core Linerless Solution labels for its product packaging. can identify glitches and correct these in the quickest possible time.

After labels for Flying Fish have been changed over to the new system, SAB will

DID YOU KNOW?

Core Linerless Solution labels will assist in reducing the impact on the environment of SAB by 57 tonnes per year.

proceed with converting the rest of its product range.

‘Innovation with societal benefits is at the Linerless labels will impact sustainability

T

he labels have no release liner and were developed in partnership with Ritrama. The system completely

suppresses the waste of the release liner of older self-adhesive labels.

Ritrama is an Italian private multinational with a South African based business. It is considered a market leader in the design, distribution and manufacture of self-

heart of what we do at SAB and our global parent company, AB InBev. We are conscious we have an impact on the environment.

“SAB’s flavoured beer, Flying Fish, was selected as the first beverage brand to trial the innovative linerless label”

adhesive products.

The perforated Core Linerless Solution label is directly applied to a bottle. There is no need to remove the release liner.

This results in less process waste, having a positive impact on the environment.

SAB’s flavoured beer, Flying Fish, was selected as the first product to trial the new label. As a fast-moving brand, the business

FAST FACT:

The linerless label was prototyped and trialled over time.

It was important for SAB to be confident this product could bring an environmental benefit to the market.

There is an obligation on our part to reduce our impact on the sustainability of society and our business. Our consumers can be confident that when they enjoy our products there will be less waste and less impact on the environment,’ says Alexander Talbot, Zitec director, SAB.

Bottle front labels will be converted next and SAB expects to make this change in the next 24 months.

The new labels required SAB to make some upgrades to its production labelling line. The new ILTI machine heads can apply 36 000 labels per hour. The reel can carry a double number of labels thanks to the reduced thickness. This results in fewer reel replenishments and less disruption to the production process.

The new labelling technology provides an opportunity for South African suppliers to adopt the technology, creating jobs and increasing economies of scale.

Ritrama product manager Core Linerless, Sergio Veneziani concludes, ‘This was an exciting initiative for us and offered value innovation development in partnership with

THE MOVE TOWARDS SUSTAINABILITY

SAB. It gave us the opportunity to stretch

The project began in 2017 and moved into

We look forward to rolling this technology

the pilot phase in the fourth quarter of 2018.

even further for the benefit of the local

Full-scale production started in April 2019. A

environment and broader society.’ •

our world-class capabilities even further.

trade test period has now been completed, with bottles with Core Linerless Solution labels successfully sold through retailers.

Ritrama – www.ritrama.com

Experts in Pressure Sensitive Labels , Wrap Around Labels & Shrink Sleeves

For further information on how we can help build your brand contact our Project Developement team on Tel 031 502 5050

January 2020 | Food Review

31

L ABELLING

The evolution of labelling runs Print and apply labelling offers great advantages for production operations. It’s considerably faster and more reliable than manual applications. The system reduces waste, labour and possible operator errors, while impacting on running costs and downtime.

T

he technology eliminates the need

market standards of 450m, which means line

for employees to print and stick

stoppages are reduced by 25 per cent.

labels onto products and packaging.

When operated in conjunction with

Labels carrying barcodes, serial numbers, QR

Markem-Imaje’s CoLOS software solutions,

codes, personalised message and graphics

product data integrity is ensured, as is an

are applied directly to packaging. This means

easy connection to central data management

manufacturers can print and apply labels on-

and enterprise databases.

demand, reducing storage needs for stock and product variant labels.

The 2200 Series of print and apply labellers from Markem-Imaje, locally available from Pyrotec PackMark, builds on

Using the new colour touch screen CoLOS Terminal enables easy selection of labels to be printed, and powerful data management Labellers are designed to be over 95 per cent recyclable, they have a built-in

efficiency and ease of use. The 2200 Series

real-time clock, 10 individual programmable

takes print and apply to the next stage of

counters and a choice of thermal or direct

evolution, giving customers a wide range

thermal print methods. The 2200 Series also

of interchangeable applicators, optimised

supports all major linear barcodes and

operational intervention and unparalleled

2D barcodes.

Applicators come in a choice of tamp, blow, wipe or tamp blow for top, side and front

“…manufacturers can print and apply labels on-demand, reducing storage needs for stock and product variant labels” The main benefits of the 2200 Series are its print and application rates of up to 125 packs/min regardless of the data’s complexity or content. Each unit comes with a standard 18-month warranty with up to a five-year warranty extension. Its simple media path allows operators to reload label and ribbon rolls in less than 40 seconds.

The 560m ribbon and label rolls outclass

32

Food Review | January 2020

Pyrotec is a privately-owned South African company that specialises in providing innovative, top-quality product identification solutions.

The company’s extensive service offering includes on-pack product identification answers, including self-adhesive label systems, coding and labelling equipment.

through an intuitive user interface.

the proven concept of providing reliability,

application rates.

FAST FACT:

The system’s software ensures product integrity, optimises coding activities, helps secure centralised data management systems, label tracking systems and services that can detect and combat counterfeit activities. •

Pyrotec Packmark - www.packmark.co.za

applications. They also offer corner wrap for two adjacent side applications.

Pyrotec PackMark’s extensive service offering includes a comprehensive range of coding and labelling equipment, on-pack informational and promotional devices.

Thousands of units installed in demanding 24/7 environments

L ABELLING

High-precision technology for challenging printing requirements Multivac has acquired the exclusive rights to market the InteliJet HD series of printing solutions from the US manufacturer Bell-Mark Sales Co.

T

he printer range is based

remains very small even with the

on piezo technology and

include a large print area and excellent print quality on a wide range of materials. Units can either be integrated into new packaging lines or retrofitted to existing ones.

coarse-fibred Tyvek material so

DID YOU KNOW?

their main features

that even small icons and text

Bell-Mark, founded in 1959, develops innovative solutions for package and carton printing applications in the prepared food, meat, bakery, dairy, poultry packaging and pharmaceutical industries.

The InteliJet HD series of printers are drop-on-demand digital printers. These can be configured for either one or two colours or even full CMYK

can be reproduced perfectly.

InteliJet HD printers are designed for a large print area and can print films either completely or partially with a high level of accuracy.

Modules can be fitted with up

to twelve printing heads so that a complete blank film with a width of up to 630m can be printed.

Companies will benefit from the printing

colour scale. In contrast to continuous inkjet

system's high degree of flexibility, which

(CIJ) printers, which produce a continuous jet

is becoming increasingly important given

of ink, the nozzles of DoD printers supply only

the requirements of the UDI Regulations

the ink drops required for print. This is very

and serialisation.

efficient and particularly cost-effective.

All Bell-Mark models can be integrated

Thanks to its print resolution of up to

into Multivac packaging lines. Customers

600 x 600 dpi and a printing speed of up to 150 metres per minute, the technology enables texts, logos, variable data and various codes to be printed precisely and cost-effectively on a wide range of materials such as paper, Tyvek, film or aluminium.

High-quality UV inks dry very quickly with state-of-the-art UV LED lights. The ink spread

“InteliJet HD printers are designed for a large print area and can print films either completely or partially with a high level of accuracy�

FAST FACT:

Multivac supplies packaging solutions for all types of food products and life science, healthcare and industrial items.

Its portfolio covers requirements of processors and producers in terms of pack design, output and resource efficiency and includes a wide range of packaging technologies, automation solutions, labellers and quality control systems.

The product range is rounded off with solutions upstream of the packaging process areas such as portioning, processing and bakery technology. also have the opportunity of having their existing lines retrofitted with the printing system by Multivac. Printers and corresponding consumable materials will be marketed by the more than 80 subsidiaries within the Multivac Group. •

Multivac - www.multivac.com

The InteliJet HD

Label printing solutions

January 2020 | Food Review

33

To advertise in

Coffee

time

Anita Raath

Sales executive +27 (0)82 976 6541

Word search

Carla Melless

Sales executive +27 (0)83 260 6060

Càndida GiambÒ-Kruger Sales executive +27 (0)71 438 1918

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MATRIX SOFTWARE

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BUTCHER MEAT

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BMPE is the leading supplier of superior quality New and Refurbished food processing equipment to the African market.

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With more than 30 years hands-on experience, we provide our customers with an excellent service in all areas of the food processing industry and have over the years achieved a good For over 40 years Formpak reputation for being efficient, cost-effective and professional.

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

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

• Dried meat products – real meat THE BMPE TEAM on colours. real flavour! www.quantumcolours.com Tel: +27 (0)11 032 8600 Manufactured, marketed and distributed under email: sales@dinnermates.co.ca

licence of SPECTRATEC INC. CANADA Tel: +27 (0)15 516 1515/4 email: factory@dinnermates.co.za/www.dinnermates.co.za Canada . South Africa . Ireland . Germany . Australia . UK