Food Review March 2019

SOUTH AFRICAN

www.foodreview.co.za

Journal for food and beverage manufacturers MARCH 2019 Vol. 46 • No. 03

Is your safety

plan good enough?

High functionality drives smart food choices

Superfoods – beverage’s hottest ingredient

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CONTENTS MARCH 2019 | Vol. 46 • No. 03

PAGE

29 06

NEWS

Consumers want dairy free options

Sovereign Foods announce merger

Iberchem posts record revenues

Local brand comes third in ethical survey

Countdown to TuttoFood begins

11

INDUSTRY TALK

Grow your business with social ERP

Pioneering taste technologies

“ The Department of Food Science & Technology is the academic arm of CPUT, while the Agrifood Technology Station focuses on application and research. ”

29

FOOD PROCESSING TECHNOLOGY

CPUT at the cutting edge of new developments

Acrylamide reduction a reality

Steam infusion cuts processing time

Accurate flow measurement increases output

Lubricants can make or break your plant

36

HOT BEVERAGES

Superfoods: the next big thing?

37

RECYCLABLE PACKAGING & PRACTICES

Is tax on single use plastics the answer?

Europe favours sustainable solutions

38

CLOSURES & FOILS

CO2 testing is now available

A new powerhouse in injected moulding

Actionable data limits food waste

The many uses of foils

Centre for Food Safety gets local support

Quality products and services from Brazil

Nilfisk renamed Industroclean

BSI partners with global food safety initiatives

PAGE

38 Closures & Foils

14

SAFETY, HYGIENE &

QUALITY ASSURANCE

Don’t underestimate your food safety plan

PAGE

24

FUNCTIONAL INGREDIENTS

New range of hydrocolloids launched

A new era in infant nutrition

HempBev 65 offers new solution in

protein market

36

“If social media is any indication, superfoods are the next to sizzle in hot beverages. In addition to their health benefits, matcha, turmeric and beetroot provide eye-catching colours – perfect for the Instagram generation”

March 2019 | Food Review

3

EDITOR’S COMMENT

EDITORIAL Editor: Maryke Foulds +27 (0)11 715 8012 maryke.foulds@newmedia.co.za Layout & Design: Andipha Nkoloti +27 (0)11 877 6168 andipha.nkoloti@newmedia.co.za Contributors: Anton Hanekom and Arnaud Jansse ADVERTISING Sales Executive: Anita Raath +27 (0) 82 976 6541 anita.raath@newmedia.co.za

Solutions drive growth

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

A

connected theme that runs through the food and beverage industry is that of safety, quality, innovation, optimal processing, energy efficiency and waste reduction. Companies need improved visibility into operations: the ability to do more with less.

While flavour remains the cornerstone of Firmenich’s business, the company is expanding its portfolio into natural sweeteners (page 12). We bring you the latest information regarding the company’s strategic partnership with Layn Natural Ingredients and its recent acquisition of Senomyx.

Failure to ensure the production and distribution of safe products can have devastating consequences for manufacturers. On page 14 we look at the difficulty in tracing root cause contamination in multi-faceted supply chains and how it can result in costly challenges for companies. The article looks at how investing in a well-developed cleaning strategy can eliminate risk making sure auditors can pinpoint problems and isolate them during production.

The University of Technology in Cape Town’s pilot plant is a trial facility, which offers manufacturers the ability to test production systems without incurring the cost of installing new machinery. CPUT is busy with exciting projects around PEF

pre-treatment of fruit. This is one of the areas identified by the i-3 Food Project funded by the European Commission (page 29). Arnaud Jansse, a food technologist also unpacks new EU regulations for the reduction of acrylamide in fried food and how innovative processing techniques can assist in achieving this goal.

If social media is anything to go on, superfoods are the next big thing in the hot beverage category. In addition to their health benefits, these ingredients also provide eye-catching colours – perfect for trendy Millennials and the Instagram generation. More on page 35.

We end this edition with a look at the many facets of foil packaging and how its near perfect functionality weaves itself seamlessly into our everyday lives.

I hope you enjoy this edition of Food Review. We love hearing from you so please don’t hesitate to contact me at maryke.foulds@newmedia.co.za.

INTERNATIONAL SALES

Happy reading,

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

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

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

Gail Angela Macleod

4

Food Review | March 2019

CIRCULATION Circulation Manager: Felicity Garbers +27 (0)21 701 1566 felicity.garbers@newmedia.co.za PUBLISHING TEAM General Manager: Dev Naidoo Publishing Manager: Natalie Da Silva +27 (0)11 877 6281 natalie.dasilva@newmedia.co.za Production Controller: Pam Moodley Art Director: David Kyslinger 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

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Kerusha Pillay

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

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NEWS

Dairy-free options dominate plant-based surge

T

he arrival of alternatives for almost everything in food and beverages has been driven by several factors, but health remains a top reason. Alternatives to All is one of Innova Market Insights’ Top Trends for 2019, reflecting the rise of replacement foods and ingredients. Dairy alternatives have benefited particularly from this, with 18 per cent average annual growth in dairy-free launches.

Lu Ann Williams, director of innovation notes, ‘More consumers are adopting vegan or lactose-free diets, while others are turning to plant-based foods for perceived health benefits.

In the west,

the market is evolving rapidly and has diversified beyond dairy alternative drinks to include alternatives to yoghurt, cheese and ice cream, while at the same time, the range of ingredients used to replace milk continues to expand and advance.’ NPD in dairy alternatives has been increasing across the board, with double-digit CAGRs in launch numbers between 2013 and 2018.

The market was largely pioneered by and continues to be led by beverages, with dairy alternative drinks accounting for over 7.6 per cent of global dairy launches recorded in 2018. Spoonable non-dairy yoghurt has also seen rising levels of interest, but from a smaller base, taking its share of dairy launches from less than 0.5 per cent in 2012 to 1.7 per cent in 2018. In the move to offer something new, an increasing

variety of non-soy plant-based ingredients are appearing, including cereals such as rice, oats and barley.

‘We are also seeing an increase in nuts, such as almonds, hazelnuts, cashews, walnuts and macadamias, as well as coconut and more unusual options such as lupin, hemp and flaxseed. Dairy alternatives are thriving but positioning and formulation choices can vary from country to country and national knowledge remains vital to development,’ she notes.

Some countries are increasingly influenced by a rise in veganism, while others are still driven primarily by lactose concerns.

Williams concludes, ‘Product choice has never been so diverse and innovators are continuing to deliver more complex, convenient and indulgent options.

‘Key opportunities include the use of a wider range of plant-based ingredients, greater segmentation with the more mainstream, and the development of indulgent options.’ •

Spoonable non-dairy yoghurt is a fast-growing category

QC demonstration centre showcases capabilities

I

shida Europe has opened a packers, underlining the company’s dedicated quality control capabilities in designing and demonstration centre at its installing complete packing UK headquarters in Birmingham, line solutions. ‘We believe our UK. The facility will showcase the demonstration centre is unique company’s entire range of quality in the number of machines on control and inspection equipment display and the availability of including x-ray inspection systems, other equipment to demonstrate check weighers and seal testers. complete and integrated lines,’ The centre will enable food comments Ciaran Murphy, Ishida manufacturers to see equipment Europe’s business manager EMEA in action prior to purchase. It will quality inspection control. • also undertake trials for specific products and applications.

The facility features a special cold room where trials of fresh, frozen and chilled products can take place. Visitors can view QC machines operating in conjunction with other Ishida equipment such The centre enables manufacturers as multihead weighers, to see equipment prior to buying bagmakers and case

6

Food Review | March 2019

SAB is committed to driving growth

S

outh African Breweries Zone president at SAB and (SAB) and AnheuserAB InBev Africa Ricardo Tadeu Busch (AB) InBev Africa says, ‘Fixed investment is one have launched a R438 million of the key components needed production line at its Ibhayi to drive economic growth in Brewery based in Port Elizabeth. a country. This helps to The multimillion rand create jobs and encourages investment is over and above foreign investment.’• the public interest commitments made by AB InBev to the South African government.

Public interest commitments will see AB InBev investing one billion Rand in South Africa over the next five years in areas of agriculture, Ibhayi Brewery was boosted by a entrepreneurship and R438 million line societal benefits.

NEWS

Sovereign Foods announces merger UPM Raflatac launches new hot melt adhesive

T

he company is expanding its portfolio of solutions for wine, spirits and craft beverage labelling with the introduction of RH30, a new high-performance hotmelt adhesive.

The technology brings significant benefits for label converters and brand owners. RH30 combines high-speed converting and dispensing properties with reliable adhesion and moisture resistance that will keep labels firmly in place even in ice bucket conditions.

‘The wine, spirits and craft beverage market is a highly competitive field where the label plays a key role in attracting the consumer and telling the brand’s story,’ Jay Betton, segment manager, wine, spirits and craft beverage, EMEIA points out.

‘RH30 is specifically designed to make hotmelt conversion faster and smoother, while providing brand owners with a highperformance labelling solution that keeps products looking their best, from the store shelf to the ice bucket.’•

T

he third largest poultry producer in South Africa has announced its merger with the Cold Storage Group (CSG), an Eastern Cape wholesaler of poultry and value-added poultry products.

CSG comprises five interrelated wholesalers.

‘Sovereign will take a majority ownership stake in CSG and consolidate the five businesses into one business on 1 March 2019,’ indicates Chris Coombes, CEO of Sovereign Foods. ‘Over many years, CSG has built up a loyal and valuable customer base in these areas and has an experienced management team in place that has driven strong growth in the business over the past five years.’ On 19 February 2019, the Competition

Commission of South Africa approved the transaction with no conditions. The business will still be known as the Cold Storage Group and will continue to be run by Darron Gudmanz as the managing director together with his existing management team. Over the past several years, Sovereign has undergone some major changes including the expansion of the Uitenhage operation to one million birds per week and the acquisition of the Hartbeespoort operation in 2015 and its subsequent expansion to 600 000 birds per week. •

Co-located with:

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

food & drink technology Africa 2019 Contact info@mm-sa.com

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1

2018/11/07

14:58

Archibald Makatini appointed general manager

J

ohnson Controls Building Efficiency has appointed Archibald Makatini as its new regional general manager for Africa.

‘Investment in Africa and development in infrastructure is growing. We are perfectly positioned to meet Africa’s needs in this respect.

Archibald ‘We have a clear vision i Makatin for the continent and are committed to not only growing the business in this region, but also working with local businesses in each country. Training and skills transfer are key to empowering these local businesses and we plan to assist them by taking on the after sales support and maintenance opportunities, providing sustainable business for them,’ he notes. •

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

Shaping the future powered by Messe München drinktec

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

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Food Review | March 2019

Iberchem reports record revenues for 2018 fiscal

D

espite major disruption in the supply of raw materials, the Spanish Group closed the year in line with its business plan objectives, reporting revenues of €146 million. This represents a net increase of 16 per cent on a likefor-like basis. It seems 2018 was a fruitful year for Iberchem. In February, the company revealed it would expand its research and development facility by 3 000m2.

This announcement was later followed by the acquisition

of South Africa’s Versachem.

Iberchem also unveiled two new facilities: a production center in Bangkok, Thailand and a creative centre in Mumbai, India. ‘Our divisions made notable progress in achieving the milestones of our current expansion plan,’ Ramón Fernández, CEO of Iberchem Group points out. ‘Despite several challenges, the group successfully delivered strong top-line growth and maintained a positive business momentum.’ •

Innovation In Action

Innovations that deliver superior equipment and performance

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NEWS

Fry’s places third in ethical survey

E

thical Consumer, a UK based, independent non-profit cooperative, has released findings of its investigation into the ethics of multiple meat-alternative companies and brands. Of the 32 brands ranked, The Fry Family Food Co came in third, making it one of the top three ethical consumer brands in the UK in the meat-alternative category.

The study investigated various ethical issues including soy sources and their link to deforestation. This family run business works hard to ensure its ethics are reflected in the supply chain, which ultimately results in giving consumers peace of mind about food choices. •

10

Food Review | March 2019

A gateway to international markets TuttoFood, held in Milan, Italy is a business network event featuring more than 85 000 professional visitors and 1 800 exhibitors. The event runs from 6 to 9 May 2019.

T

he show can assist companies from the African continent with access to European and international markets. The United Nations estimates that Europe absorbs one-third (32 per cent) of exports from sub Saharan Africa.

Statistics from the European Commission indicate that top traded goods include agro products such as seafood, foodstuffs, beverages and animal products.

The growing appeal of TuttoFood 2019 is due to new areas at the event. TuttoWine is an original and innovative format that will present business opportunities specifically in the wine sector, while TuttoDigital will showcase innovative technologies for startups.

Other areas are dedicated to specific nutritional sectors, such as TuttoHalal and TuttoKosher. •

Tuttofood – www.tuttofood.com

I N D U S T RY TA L K

Social ERP’s got everyone talking In a highly competitive business environment, companies need improved visibility into operations; do more with less and effectively communicate and collaborate across the entire organisation.

HARMONY’S CAPABILITIES Users can follow, post, and collaborate within the organisation network using real-time information from the Syspro database.

• Follow and track key information • Action and communicate relevant information to internal stakeholders • Integrate Syspro data into the chat • Archive and trend analysis in conversations and data • Surface sentiments detected.

T

ech-savvy millennials are entering the work force in large numbers.

Their familiarity with Twitter, Facebook, Instagram, and LinkedIn is driving contemporary social mediatype interaction in the workplace.

It helps promote a more collaborative way of working by harmonising data with people, thereby providing users a familiar, easy and effective away to connect, communicate and conduct their daily business. By accessing, and relating real-time information, insights, and trends through Social ERP, users can act instantly and decisively. This assists in increasing responsiveness, lead times and overall productivity.

BENEFITS OF THE SYSTEM: • Facilitates enterprise-wide collaboration and seamless communication between colleagues, workstations, divisions, branches and territories.

• Increases user engagement. Harmony answers the needs of the contemporary user by incorporating a familiar and personalised social media-type interface on which to do business.

• Provides an effective way of communicating and engaging with ERP – simplifying complex technologies and business processes and encouraging system usage across the entire organisation.

• Fosters collaboration and streamlines business processes and improves communication between colleagues, workstations, divisions, branches and territories by seamlessly connecting the workforce. This promotes a new and collaborative way of working.

• Connects business information to people and people to each other. Syspro Harmony provides direct, 24/7 access to people and information that’s relevant and critical to your role and tasks with the ability to communicate instantly with your network of associates.

• Increased responsiveness to share and relate critical business insights, data and intelligence with your co-workers to solve problems faster. With a centralised, realtime view of operational, product and customer information, you are armed with the decision-making power you need to act and respond quickly.

• Spot significant trends by taking proactive steps with an instant and ever expanding view into customer sentiments, relevant emerging data trends, and significant business movements.

Harmony allows posting and collaboration within the network of the organisation using real-time information from the Syspro database. When collaborating, users have full and secure access to data in their Syspro databases. This enables them to query information directly in the chat, such as stock information, sales order statuses and customer information amongst others.

Data Sentiment enables a complete spectrum picture of customer opinion about your services or products for informed and strategic decision making.

Visual cues (the equivalent of emoticons) help alert users by attaching sentiment to specific items. Key notes attached to these items are detected to reveal the tone in terms of the state of an event, customer or component, which tracks potential future issues before they arise.

Using intelligent machine learning algorithms, and predictive analytics, Harmony detects trends from the messages that are being posted, as well as transactions happening on the Syspro database and aggregates this data.

Harmony then presents the information in the form of a chart, eliminating the need for a manual search. •

Syspro – www.za.syspro.com

Grow Your Business with SYSPRO ERP Software for Food Manufacturing.

For more information or to arrange an appointment, please contact us on 011 461 1000 or info@za.syspro.com.

Copyright © 2019 SYSPRO (Pty) Ltd. All rights reserved. All brand and product names are trademarks or registered trademarks of their respective holders.

March 2019 | Food Review

11

I N D U S T RY TA L K

Healthier can taste great While flavour remains the cornerstone of Firmenich’s business, the company recently entered a strategic agreement with Layn Natural Ingredients. The acquisition of Senomyx will also grow its natural sweeteners offering.

F

Pioneering taste technologies

ounded in 1995, Layn pioneered the initial natural high potency sweetener industry. Its portfolio of monk fruit, stevia and other functional botanicals are uniquely designed to meet the needs of global food, beverage and nutraceutical formulators.

‘This new partnership provides us with privileged access to new raw materials and a world of opportunities,’ says Rob Doyle Regional Taste Champion, IMA at Firmenich. up to 100 per cent sugar reduction Firmenich and Layn will partner in future • Combines a proprietary blend of non-nutritive commercial activities, sweeteners with novel flavour technology to create including the clean tasting and integrated sweetening solutions. development The technology focuses on sugar reduction that of the natural addresses taste, timing and delivery issues associated extracts business. with sweeteners.

Layn uses extraction technology to produce a range of natural sweeteners and Firmenich now holds global deliver rights to these ingredients. winning results ‘We are actively involved across the entire natural • A flavour modulation up to 30 per cent sweetener chain, from the early range that helps stages of agronomy to developing sugar reduction master final taste food and beverages of the future. delivery. It offers a We will combine Layn’s natural • This flavour solution greater level of control sweetener ingredients with its taste closes the gap when for sugar reduction, modulation technologies and flavours removing sugar from a masks off-notes to create integrated taste solutions product. It works to from sweeteners and with a sugar sweetness profile and improve overall taste and functional ingredients. mouthfeel,’ Doyle notes. drive consumer preference.

Firmenich also completed its acquisition of Senomyx last year. The company TasteGEM works in all specialises in sweet, cooling and bitter food and beverages. solutions. The acquisition further strengthens Firmenich’s taste and nutrition capabilities. Building on science and a Taste is the most pioneering taste platform, effective enabler for this strategic acquisition healthy, sustainable and confirms Firmenich’s ingredients pipeline to our Taste Platform, affordable food and commitment to being a gives us a unique position to create healthy beverages. partner of choice in the and great tasting food and beverages for industry. ‘Adding our customers,’ Doyle concludes. • Senomyx’s taste technologies and Firmenich – www.firmenich.com strong natural

Demand for improved nutrition is accelerating and manufacturers are under pressure to ensure their brand’s future remains healthy too. Firmenich’s Taste Platform provides three essential tools to deliver precise results.

TastePrint –

ModulaSense –

TasteGem -

DID YOU KNOW?

12

Food Review | March 2019

You Imagine It...

Now, Let's Create It.

OVERALL FLAVOR

MASKING

MOUTHFEEL

BITTERNESS

SWEETNESS

Your mission to make healthier food and beverages is also ours The demand for improved nutrition is accelerating and manufacturers are under pressure to ensure their brand’s future remains healthy too.

At Firmenich, we have the expertise, experience and the best technologies to help our customers create market winning innovations. Our extensive range of tools allows us to deliver precise results to Make Healthier Taste Great.

S A FE T Y, H YG I E N E & Q UA L I T Y A S S U R A N C E

Is your safety plan good enough?

F

ailure to ensure the production and distribution of safe produce can have devastating consequences for pack houses and food manufacturers.

Difficulty in tracing a root cause of contamination and shared liabilities across the food chain means foodborne illnesses can become a costly challenge for large and small companies.

To lower recall risk, food processors should understand the importance of controlling all hygiene related factors.

Risk can be significantly reduced by implementing these measures: • Ensuring proper hygiene procedures are in place for food handling personnel • Keeping equipment and surface areas clean • Preventing the growth of microorganisms by temperature and moisture control through adequate ventilation • Avoiding cross contamination between raw, cooked or fresh products, which include isolating employees working in each area.

Raw fruits and vegetables are indicated as potential vectors for several food related diseases, including food poisoning caused by Salmonella, Listeria or E. coli. According to the FourHour rule, ready-to-eat food within temperature ranges of five and 60°C can grow enough bacteria to cause illness in humans.

Soil contamination on equipment is a major hygiene concern and should be continuously monitored and removed.

Visible soil is obvious, but traces invisible to the naked eye can harbour microorganisms, such as bacteria, yeast and mould. The best way to categorise soil contamination is by identifying characteristics that give information on how it may be eliminated. The object of cleaning is to dissolve, deactivate, suspend and remove these particles.

Carbohydrates are an excellent energy source for pathogens, but can be easily removed with water rinsing. This is also true for some simple mineral salts

14

Food Review | March 2019

The importance of a clean facility and implementation of an efficient food safety plan cannot be overstated.

(NaCl) and some starches. Certain soil contaminants dissolve in an alkaline environment, like proteins, starches associated with proteins or fat and bacterial films (biofilms). Other soil contaminants dissolve in acid, like hard water hardness salts (calcium and magnesium salts) and more complex mineral films, including iron and manganese deposits.

BIOFILM FORMATION Invisible to the naked eye, biofilms are a collection of microorganisms, mainly bacteria, growing together in a matrix of polymers. Once microbes grow into developed biofilms, cleaning and sanitation becomes more difficult.

Biofilms shield bacterial cells and normal cleaning and sanitising methods may not eliminate them.

Biofilms must be removed or prevented from forming on surfaces. Bacteria like Listeria can be 1 000 times harder to eliminate if living in a protective biofilm. Due to these protective properties, biofilms can increase biocidal resistance to disinfection or cleaning.

They represent a continual source of pathogens and may cause food spoilage if not completely removed.

Produce hygiene, processes and procedures performed during normal process operations should be standardised and continuously monitored.

These methods are described in many international standards and guidelines and are generally referred to as Good Manufacturing Practices (GMPs).

• Production site: The site must comply with environmental protection regulations and guidelines. These include smoke, odour, exhaust air, waste, noise emissions and other forms of pollution or contamination.

• Architectural requirements: Walls and

Fresh produce in a pack house environment must be free of harmful contaminants to meet strict regulatory requirements

“Invisible to the naked eye, biofilms are a collection of microorganisms, mainly bacteria, growing together in a matrix of polymers”

•

•

•

•

•

floors within the processing area must be readily accessible and easy to clean.

Process air quality: Only high quality air filters and discharge devices should be fitted in food production units. Types of filters will depend on the sensitivity of the product to contamination.

Water supply: Water fit for human consumption must be used in food processing and for the final rinse after cleaning or disinfecting surfaces that encounter food.

Waste disposal: Businesses should adhere to all provisions regarding waste water and refuse disposal.

Staff hygiene: Must comply with the food industry’s special provisions relating to staff hygiene. These include personal hygiene, wearing correct protective clothing and regular documented health checks and training.

Checks on incoming equipment/spare

Training

C

00 22

IS O

ISO 22000 F 1 0 SS 90

0 BR C G F SI

Food safety

Auditing

Implementation

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CP AC

PRPs

Quality happens through people

Cell: +27 (0)83 440 0460 • Tel: +27 (0)21 871 1563 • Fax: +27 (0)86 275 5678 • Email: anneliec@anneliecoetzee.com www.anneliecoetzee.com 482 Main Road PAARL 7646

S A FE T Y, H YG I E N E & Q UA L I T Y A S S U R A N C E

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parts: Consumables in the processing area should be properly prepared. They must be clean to a microbial level to avoid any type of contamination.

Process monitoring: Checking production processing time, not exceeding downtimes and checking individual critical production areas.

Correct cleaning and disinfecting: Wet cleaning and disinfecting and dry cleaning where wet cleaning is not possible.

A BLUEPRINT FOR SAFETY A food safety plan is a set of activities and procedures that manage the hygiene of a production facility.

The plan should enable a facility to adapt to changing needs or circumstances identified by regularly monitoring its performance, and include an archive for record keeping to enable performance tracking over time.

Hazard Analysis and Critical Control Points (HACCP) is the systematic approach to managing food safety hazards and a primary method of risk assessment and control. This approach is consistent with the BRC Global Standard and ISO22000.

The establishment of a food safety team is the first step.

The team should comprise individuals who are properly trained and knowledgeable with relevant pack house hygiene processes and equipment operating procedures.

The group must understand the total facility needs for sanitisation control and should consist of quality managers, microbiologists, maintenance engineers and operational staff. It is their responsibility to identify all sources of possible hygienic risk and to organise isolation and monitoring of the source.

DID YOU KNOW HAZARD ANALYSIS CRITICAL Control Point (HACCP) was developed in the early 1970s to protect consumers from foodborne illness. HACCP is a systematic approach to food safety widely adopted across the global food industry.

RISK BASED ZONING OF FACILITY AREAS The best way to develop an efficient food safety plan is to use a carefully designed zoning concept. This divides facility operations into three or four zones based on levels of identified risk.

It is vital for the food safety team to define appropriate zones. Once these are determined, types of specific sanitary validations used before sampling begins should be carefully considered.

HYGIENIC ACTIVITIES AND PROCEDURES Following the identification of potential risk, the facility must have a plan of action to prevent the spread of harmful contaminants within the facility.

This includes the elimination of any possible sources of contamination from equipment, tools and personnel, especially during cleaning and maintenance. Poor hygiene or improper maintenance practices during repair or reassembly of the equipment can create food safety related problems.

Comprehensive training of cleaning/ maintenance personnel is essential to ensure equipment will not compromise product integrity when it is returned to service.

VALIDATING A critical part of the food safety plan is to establish validation standards that set acceptable risk/tolerance limits.

Best industry practices call for a facility to monitor the performance of each element of the food safety plan.

Conducting microbiological tests before and after cleaning and maintenance is an important monitoring step to assess the effectiveness of the facility sanitisation programme and is critical to pre-operational inspections and audits. Typical methods of validation include: visual inspections of the general facility and surface appearances for evidence of debris; soil build up; biological growth and odour.

True return on investment from a well-developed cleaning and sanitising strategy comes from eliminating potential problems, rather than reacting to them. Most businesses understand there are multiple benefits from proper regular cleaning of equipment and facilities. Historical cleaning records are a vital source of information to identify recall batch of produce. Auditors working on the supply chain can then pinpoint the cause of the problem, isolate it to take control of the situation and improve decision making regarding the recall.

Packhouses should never underestimate the importance of easy access to accurate data in such scenarios. •

This is an edited version from a White Paper by Dimitri Tavernarakis MSc, a lead food safety engineer at Compac Sorting Limited.

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Compac Sorting Equipment – www.compacsort.com

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Food Review | March 2019

S A FE T Y, H YG I E N E & Q UA L I T Y A S S U R A N C E

CO2 accredited testing now available When it comes to beverages, carbon dioxide (CO2) provides several benefits.

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hese include effervescence, a level of acidity and some protection against microbiological growth without the beverage looking, smelling or tasting strange, and without any undesirable levels or trace impurities. The food industry also uses carbon dioxide for food processing applications, such as chilling and freezing, modified atmosphere packaging and temperature control for products being stored and transported.

CO2 is obtained as a bi-product. It must therefore undergo effective purification for suitability as a direct food additive in beverages. Gas suppliers must identify, measure and control the levels of trace impurities in the purified CO2, and similarly, carbon dioxide users have a responsibility to take appropriate steps to ensure suppliers have met this responsibility.

NOSA Testing’s methodologies and facilities for CO2 testing are now accredited, by SANAS under ISO 17025. •

Tuttofood – www.tuttofood.com

NOSA Testing is equipped to provide chemical testing for all CO2 methods including: CO2 – 204

Determination of total sulphurs in carbon dioxide (CO2)

CO2 – 205

Determination of permanent gases in carbon dioxide (CO2)

CO2 – 208

Determination of BTEX and hydrocarbons except 1-Butene in carbon dioxide (CO2)

CO2 – 209

Determination of purity of carbon dioxide (CO2) by the Caustic Absorption Method

Nosa – www.nosa.co.za

March 2019 | Food Review

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S A FE T Y, H YG I E N E & Q UA L I T Y A S S U R A N C E

Data and actionable insight can change pest control Hit all your inspection targets

By 2030 the global population is expected to reach 8.6 billion. Move to 2050 and predictions indicate that we’re going to need a 70 per cent increase in calories to feed the population.

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uge quantities of food are wasted across the supply chain through several factors. These include contamination by pests, severe weather, discarded goods or food left to spoil. If things continue the way they are, this will soon become an unsustainable situation that stretches the capacity of the food industry to its limits.

What if there was a new way, based on intelligent methods of analysing data that could start to solve these problems?

In the pest control industry, this is a possibility Rentokil is actively pursuing.

DATA OPENS NEW OPPORTUNITIES

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

CEIA’s unique

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

Rentokil has been gathering data for decades via its thousands of technicians who visit businesses, assess infestations and record their recommendations in reports.

The way data is recorded is changing. While technicians are still visiting sites and recording information, data is now stored in myRentokil, a digital pest management reporting and analysis system. It provides trend reporting, recommendations, interactive maps, charts and analytic tools that help support pest control measures and audits.

The company is also generating data in new ways. The Rentokil PestConnect solution, for example, is an ecosystem of connected traps that detect, capture or kill pests and alert technicians when any activity has occurred. With over 70 000 devices worldwide, the system helps to generate huge volumes of new data on pest behaviour in different food production environments and regions.

All pest activity detected by PestConnect devices is recorded and uploaded to the secure myRentokil customer portal.

ACTIONABLE DATA INSIGHT CAN TRANSFORM FOOD SAFETY

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

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Generating data itself is not a solution. It’s the action you take from it that counts. Data must be used to analyse root causes, predict future infestations and generate insight that informs planning and implementation of preventative measures. When that happens, there is clear evidence that tangible benefits follow.

S A FE T Y, H YG I E N E & Q UA L I T Y A S S U R A N C E

Achieving a tangible business benefit from data relies on acting on insights to proactively develop new and innovative solutions

Actionable data driven insights can transform pest control in the food industry

An example comes from work that Rentokil has carried out in the agriculture sector, which also features a novel way of gathering data. It designed a bespoke drone fitted with thermal imaging technology to monitor crop plantations.

The drone recorded critical data such as small changes in temperature to track and identify rodent movement. This insight made it possible to predict when rodents are likely to be present in the fields; target pest control measures more effectively and prevent rodent hairs contaminating raw produce.

Another example comes from the food retail sector, where Rentokil partnered with

a US supermarket chain to create predictive data models that evaluate a site for pest risk, create targeted solutions and even recommend changes in building design before a new store is built.

This kind of activity is the future for the pest control industry. It needs to evolve to become more informed by data insights, more proactive and more intelligent in the way it helps to manage pests that impact food safety.

HOW COULD YOU USE DATA? The food industry needs to do more to mitigate risk and improve food safety.

Businesses in all parts of the food supply chain can take significant encouragement from the fact that technology is generating new data that could help.

Data is of limited long-term use without action. It only becomes truly valuable when analysed, often in conjunction with other data sources. This enables the creation of actionable insight that help drive tangible improvements in the management of pests and their impact on food safety. •

Rentokil – www.rentokil.com/foodsafety

Infestations of Stored Product Insects

can cost businesses huge amounts in both downtime and stock loss

Get in touch with us!

0800 736 86545 or www.rentokil.co.za

March 2019 | Food Review

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S A FE T Y, H YG I E N E & Q UA L I T Y A S S U R A N C E

Meat processors support local food safety initiative The South African Meat Processors Association (Sampa) has donated R1 million towards the activities of Stellenbosch University’s Centre for Food Safety. The donation was handed over by executive committee members during a gathering at the university.

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he funding will support ongoing initiatives related to food safety research at the institution. The centre aims to support the local food industry and was established in November 2018.

‘Food safety requires effective regulation, capacity and transparency,’ explains food microbiologist and centre director Professor Pieter Gouws. ‘The partnered approach of the centre is aimed at strengthening the food safety system in South Africa and to protect consumers. I hope the centre will play a leading role in educating consumers about food-related issues.’

The Centre for Food Safety is situated within the Department of Food Science in the Faculty of AgriSciences. It is the only one of its kind in the country focused on applied food safety research.

It investigates matters related to food defence and food processing and is a combined effort between Stellenbosch University and the food industry. Staff provides expert opinion and academic support and conducts research into food safety matters. It also strives to use sound scientific evidence to influence food safety regulations currently considered by government. Work is done in combination with industry leaders and researchers.

‘Food-related diseases have a significant impact on consumer health and the viability of the food industry,’ explains Professor Gouws,

FAST FACT The South African Meat Processors Association was founded in 1945 as a voluntary association of stakeholders in the meat processing and related sectors. It is the national representative organisation for the processed meat sector and instrumental in converting voluntary standards into compulsory ones in the interest of consumer protection, product quality and food safety.

Back: Wesley de Jager, Bruce Smit, Alistair Hayward, Arnold Prinsloo, Peter Gordon, Andrew Cocks , Melind i Wyma , Profes sor Gunnar Sigge and Danie Brink. Front: Profes sors Pieter Gouws and Wim de Villier s. Photo: Anton Jordaan

who notes that food-related diseases and product recalls are a global problem and not unique to developing countries.

‘As an independent entity, our mandate is to work across all faculties and disciplines within the university in conjunction with other institutes, national and international institutions of higher education and public and private enterprises in South Africa and abroad.’

Sampa president Andrew Cocks says it is essential for industry to support sciencebased research as is being done through the Centre for Food Safety. ‘It is crucial to improve South Africa’s food management system through better integration and collaboration across key role players, including food manufacturers, government

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

Durban Office Tel. No.: +27 (0) 83 252 4826

www.braganchemicals.co.za

Port Elizabeth Office Tel. No.: +27 (0) 71 213 9288

Cape Town Office Tel. No.: +27 (0) 78 780 9976

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Food Review | March 2019

and academia,’ he emphasises.

Sampa vice chair Arnold Prinsloo, expressed thanks for the invaluable help and expert knowledge provided to the industry during the recent listeriosis outbreak. ‘It showed us that we need more interaction between industry and researchers. We need to make sure it does not happen again. Food safety is a generic issue, and not limited to one company or one factory. If we do it right, it’s better for the whole industry.’

‘Knowledge production and application in the 21st century is characterised by convergence, cooperation, collaboration.

Universities need input from industry to ensure that our research and our output of graduates meet the real-world needs out there,’ Professor Wim de Villiers concluded. •

S A FE T Y, H YG I E N E & Q UA L I T Y A S S U R A N C E

Cleaning giant returns to its SA roots Effective from January 2019, Nilfisk SA has assumed its original name, Industroclean.

This follows a decision by the Danish group to refocus its operations.

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mma Corder, managing director explains, ‘We will continue to have a very strong relationship with Nilfisk and remain its sole distributor in South Africa.’

The rebranding and repurchase of the business is the latest chapter in a local success story that started in 1980.

Industroclean’s relationship with Nilfisk was formalised in 2010 when the company was appointed exclusive distributor in the region, and the Danish manufacturer took a stake in the business.

This transaction followed the acquisition two years earlier of Wap South Africa by Nilfisk. When, in 2014, the Danish company bought remaining Industroclean, it merged this business with Wap South Africa.

Corder says recent executive changes and the group’s listing on the Copenhagen Stock Exchange in 2017 prompted a strategic review of the local operations.

‘In terms of its model overseas, it is very much a machine, services and parts-focused organisation. The historical Industroclean model has always been a full-service, one-

stop shop for machines, janitorial equipment, accessories, consumables and chemicals.

‘I think having separated from Nilfisk we once again have the flexibility to promote other brands, do more product development and invest in our other ranges. We continue to have a very strong partnership with the company and it is very committed to ensuring we succeed. It understands the importance of having a footprint in South Africa to move into the rest of Africa.’

The company has established a leading market position as the local manufacturer of Wap pressure washers and cleaning machinery, and supplier of a wide range of locally produced and imported cleaning chemicals, materials and accessories.

Corder says the new-found independence means it can refocus efforts on traditional strengths in the business.

‘We have a lot more space to expand the range of international brands we represent, and we have more scope to do product development on the chemicals we produce locally,’ she says.

This will have a positive impact on the service and quality levels customers can expect and will stand it in good stead as Industroclean casts its eye on opportunities in the rest of the continent.

‘Africa is exceptionally important to us. We have seen there are huge opportunities for growth and one of the challenges for countries in sub Saharan Africa is the availability of products in those areas. It will be a significant focus area for us in the next 12 months,’ Corder concludes. •

Industroclean - www.industroclean.co.za

March 2019 | Food Review

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S A FE T Y, H YG I E N E & Q UA L I T Y A S S U R A N C E

Make excellence a habit Consumers have a right to quality, safe and sustainable food. Food Review spoke to Erica Armstrong, EMEA food sector propositions manager at BSI on the importance of recognised global food safety initiatives.

Q: WHAT IS THE STATUS OF FOOD SAFETY IN SOUTH AFRICA? HOW CAN BSI ASSIST IN IMPROVING THE CURRENT SITUATION? A: The food and beverage industry in South Africa is expanding rapidly. This is great for our economy and very positive overall for the sector. With so many small facilities opening and growing, real business concerns of driving growth and surviving as a new company can mean food safety and quality becomes a lower priority.

The cost of maintaining food safe production can add up. Training staff in domains such as HACCP and food hygiene at basic level, plus achieving and maintaining certification to FSSC 22000, ISO 22000, BRC Food Safety, Farming for the Future, SEDEX, RSPO, Global GAP or other similar schemes can become prohibitive. This may be confusing to smaller suppliers when starting out. A good place to start for these producers is BSI’s HACCP and GMP certification. This is a great foundation and stepping stone for GFSI schemes.

“Lessening the impact of food waste due to poor shelf life will be a challenge that follows us through 2019 into the future”

Becoming certified takes an investment in time, support, finance and commitment. For smaller companies this can be the biggest challenge, especially if they don’t see the value of a food safety management system. Education is a key area. BSI can provide audits and training courses, but also produce guides, whitepapers and articles to help processers gain real value from training and certification investments. We run webinars and events on technical and commercial topics that help smaller producers survive and prosper, becoming more resilient and helping shape the future of a safer, more sustainable food industry.

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Food Review | March 2019

BSI PROVIDES THE FOLLOWING: • Services for the food sector include certification, training, assessment and supply chain solutions.

• Can assist in making organisations more resilient by enabling risk and opportunity management with products, processes, people and respective supply chains • More than 2 800 food and agrifood standards in its portfolio • Focuses on core competencies such as food safety and security, supply chain, land usage, energy, water, business risk and corporate social responsibility.

Q: WHAT ARE SOME OF THE BIGGEST CHALLENGES FACING INDUSTRY TODAY? A: Striking the balance between a reduction of raw materials and packaging, including plastic. Lessening the impact of food waste due to poor shelf life will be a challenge that follows us through 2019 into the future. We must think of the whole product lifecycle as responsible producers, looking towards best practice examples of circular economy in our industry.

Then food fraud. Counterfeit goods, mislabelling and substitution of product in the supply chain are a real risk for food producers.

PAS 96 - a guide to defending food and drink from deliberate attack is a good place for food businesses to start looking at vulnerabilities and threats to their supply chains, but it doesn’t remove risk completely.

Another option is to look at supply chain risk management systems by forming strong supplier relationships and applying a common sense approach to buying. If ingredient prices look too good to be true you could be buying a problem, not a bargain.

Q: WHAT ARE YOUR KEY GOALS MOVING FORWARD? A: As a business, BSI supports the food,

beverage and agriculture industries in creating safe, sustainable and socially responsible food and beverage products.

Natural resources are precious and we should all be cognisant of climate change when growing produce and processing products.

There is positive moves towards environmentally friendly products and organic produce. Less chemicals, hormones and processed raw materials are also headlining.

These issues have an impact on shelf life and safety, even though products start out with the idea of being more beneficial to consumers.

Q: WHAT IS YOUR VISION FOR THE FUTURE? A: At BSI, we perform over 191 000 audits per year, at 75 per cent of the FTSE 500, 51 per cent of the fortune 500, as well as thousands of SME’s (small and medium enterprises).

BSI is a truly global business improvement company, operating in 182 countries and through the passion and expertise of our people, we manage to train over 150 000 people across these countries every year.

Our vision for the future is much like the successful food producers of South Africa: To be resilient, grow and make a success of what we do, exceeding our customers’ expectations every day. •

BSI – www.bsigroup.com/en-ZA

Building resilience in the global food sector As the world’s population increases, the quality and sustainability of our food supply must be safeguarded.

The world needs food that’s been produced in an environmentally sustainable and ethically responsible way.

Food producers, manufacturers, retailers and ingredient suppliers have a responsibility to ensure that their products are safe and of the highest quality. In today’s age of rapid globalization, changing consumer requirements and challenges associated with sustainability, food fraud, regulations and global supply chains, companies are faced with complex challenges in trying to live up to this responsibility and ensure compliance to guidelines and regulations.

How BSI helps We believe the world should be supplied with quality food that is both safe and sustainable.

We’re a leading food safety certification provider with extensive auditing for a wide range of food safety and business standards across the entire food and beverage supply chain – including Global Food Safety Initiative (GFSI) recognized standards.

Our services for the food sector include certification, training, assessment and supply chain solutions. Combined, they can help assure your customers and make your organization more resilient by enabling you to manage the risks and opportunities associated with your products, processes, people and respective supply chains.

With over 2,800 food and agri-food standards in our portfolio, we are well positioned to support the industry and the challenges faced by the supply chain including: • • • • • • • •

food safety food security sustainability land and water usage energy water business risk corporate social responsibility

Our Standards HACCP, Global G.A.P, BRC, FSSC 22000, ISO 22000,ISO 9001,ISO 14001, ISO 45001, ISO 27001

For more information visit: bsigroup.com/en-ZA email: bsi.za@bsigroup.com call: +27(0) 12 004 0270

FUNCTIONAL INGREDIENTS

Gums increase texture capabilities in hot climates

Ingredion has added a range of single hydrocolloids to its food and beverage portfolio. Gum-based texturisers bring ingredient functionality such as texture stability, emulsification, particulate suspension and protein protection to finished products.

THE RANGE INCLUDES:

Ingredion is rolling out single hydrocolloids to customers across the Middle East and in Africa

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his is the first time the company has added these items to its portfolio in the EMEA region and on the African continent. The range includes gum acacia, cellulose, tara and xanthan gum. Combined with the company’s expertise in recipe formulation, these ingredients will enable manufacturers and retailers to get to market quicker with ontrend products that deliver on texture and consumer appeal.

In warmer climates where refrigeration, storage and distribution networks may not be established, gums help to control and stabilise texture over a product’s shelf life.

Charlotte Commarmond, senior director, marketing and innovation, Ingredion EMEA explains, ‘The Middle East and North African food and beverage sector is predicted to show 7.4 per cent annual growth over the next three years. This presents opportunities for food and beverage manufacturers. They can tap

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Food Review | March 2019

“ Ingredients closely mimic essential texture, performance and shelf life attributes …” into this growing market with new or reformulated product development that delivers a memorable eating experience, particularly in the bakery, dairy, sauces and beverage sectors.

‘By combining our global reformulation expertise with a diverse range of highly functional gums and starches, we can help local food producers meet the needs of discerning convenience shoppers.

Ingredients closely mimic essential texture, performance and shelf life attributes to optimise costs without sacrificing eating quality and visual appeal.’

• Ticalose CMC 400 granular powder Medium-viscosity cellulose gum retains moisture, making it ideal for gluten-free bakery and low calorie applications.

It also controls texture and ice crystal formation in frozen dairy products, and protects protein in acidified dairy products.

• Ticaxan Xanthan EC - With high particle size for easy dispersion, Tixacan Xanthan EC improves the mouthfeel of beverages thanks to excellent particle suspension properties. Xanthan gum is a versatile thickener that adds viscosity and stability to soups and sauces, delivering a superior creamy texture, particularly when partnered with tara gum.

• TIC Tara Gum 100 - A guar gum used as a thickener and gelling agent in a variety of savoury, dairy and bakery applications.

It can be used with other starches and gums to give increased viscosity and stabilisation, delivering excellent texture and mouthfeel.

• TIC Gum Arabic FT Powder - Spray dried gum arabic can be used as a film-forming agent in the panning process of many confectionery products. This grade two gum is an excellent carrier for flavour encapsulation in dry mixes for watersoluble ingredients.

• Pre-Hydrated Gum Arabic Spray Dry Powder - This agglomerated gum arabic is pre-hydrated, making it easier to disperse and mix. This simplifies the manufacturing process by significantly reducing dusting and the amount of mixing time required (from four to 16 hours down to just 45 minutes). The spray dried powder helps to enhance mouthfeel and drinking experience, even in reducedsugar beverages. •

Ingredion - http://emea.ingredion.com

THE PLEASURE IN EATING COMES FROM AUTHENTIC FLAVORS AND COLORS Sensient has evolved to be a food industry pioneer, bringing from the field to the table a range of products that deliver natural extract and all natural ingredients, vivid colors and pleasing textures as well as the best flavorings expected by the most discerning consumers.

We Bring Life to Products!

• Synthetic food colors • Natural food colors • HVP & Yeast Extracts • Reaction Flavors • Top Notes • Natural Ingredients and Extracts • Taste Modulation • Salt and Sugar Replacement Solutions

For more information please contact your local Sensient advisor who will be able to assist you with detailed technical and specific application advice.

11 Mastiff Drive, Longlake Ext 1, Linbro Business Park, Sandton, Gauteng Tel: +27 11-053-5204 | www.sensient.com

FUNCTIONAL INGREDIENTS

Are you ready to innovate with these new formulas?

Kirsch Pharma South Africa’s portfolio includes a comprehensive range of products, ingredients and blends. Food Review spoke to managing director Hermann Broschk about the company’s flexible delivery programme and how constantly adjusting to market requirements is so important.

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1,2,3 and 4 From start to clean room finish

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Q: WHAT CERTIFICATION ACCREDITATION DO YOU HAVE IN PLACE? A: We have ISO 9001: 2015, GMP, Halal and FSSC 22000 in Germany.

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Q: CAN YOU GIVE ME SOME INFORMATION ON YOUR TECHNOLOGICAL CAPABILITIES? A: Kirsch Pharma South Africa

offers innovative formulations for individual solutions. We process raw materials by blending, milling, sieving, compacting and granulating until they comply with our customers’ specific requirements. We also offer various pack sizes and flexible batch sizes.

Q: KIRSCH PHARMA IS A GLOBAL PLAYER IN THE PHARMACEUTICAL AND NUTRACEUTICALS INDUSTRY. CAN YOU GIVE ME SOME BACKGROUND ON WHERE IT ALL STARTED? A: The company is independently owned and operated. Our head office is based in Salzgitter, Germany. It was founded in 1980, specifically to meet the needs of custom products for various clients around the globe.

Q: YOU SPECIALISE IN CREATING SOLUTIONS FOR CUSTOMERS. WHAT DOES THIS REALLY MEAN? A: We are briefed by the customer and we go the extra mile to deliver products in the shortest space of time by aiming to provide efficient sales and on time and in full deliveries. We strive to make customer satisfaction our main priority. All our raw materials are sourced globally and our products are fully traceable.

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Q: COULD YOU PROVIDE SOME MORE INFORMATION ON YOUR TRACE ELEMENT AND AMINO ACID PORTFOLIO? A: We stock a variety of trace elements such as different types of iron, zinc, chromium, copper, and selenium with the added option of specialised AA blends. We can supply 16 of the 20 amino acids from one source.

Q: INFANT NUTRITION FORMS A BIG PART OF YOUR PRODUCT PORTFOLIO. WHAT ARE THE BIGGEST CHALLENGES IN SUPPLYING INGREDIENTS TO THIS SECTOR AND HOW CAN YOUR COMPANY ASSIST FORMULATORS? A: We provide absolute constant product quality (change control and traceability) as required by infant formula production.

Product processing is done under GMP Pharma conditions. Complete analytics are

tailored to a customer’s specifications such as separation of tailor-made mixtures e.g. trace elements. We can assist in backing products in application-specific quantities, for instance one unit per batch.

Our process of regulatory affairs management includes all product documentation. To further support clients, we provide special mineral workshops for them to understand ingredient capabilities and their reactions with other products.

Q: PLEASE GIVE ME INFORMATION ON YOUR STOCKHOLDING CAPACITY AND DISTRIBUTION PROCESS? A: We have one office and warehouse based in Isando, Johannesburg. With our fast turnaround times, we can deliver all over southern Africa - on time and in full. Local conditions require a more hands-on approach in dealing with our clients’ requirements. We are very flexible in addressing them.

Q: WHAT ARE THE COMPANY’S FUTURE EXPANSION PLANS IN SOUTH AFRICA AND ON THE AFRICAN CONTINENT? A: We are expanding further into the food and human nutrition manufacturing sector, especially in the sub Saharan market.

Our initial focus is on global and national brands. The new finished dosage facility near Hannover in Germany offers a complete finished product solution. We are very interested in bringing these products to the South African market.

In conclusion Kirsch Pharma specialises in premium quality raw materials and is continuously expanding its product range based on market demands. In addition to servicing the pharmaceutical, complementary medicines, biotechnology, veterinary and cosmetics industries, it is enthusiastic in further penetrating the manufacturing sector of all food manufacturers in sub Saharan Africa. •

Kirsch Pharma South Africa – www.kirschpharma.com

FUNCTIONAL INGREDIENTS

Hemp’s high functionality HempBev 65 is a novel and innovative plantbased protein, which offers new solutions in the alternative protein market.

T “Edestin is a biologically active globular protein that is highly digestible and unique to hemp protein”

his fully dispersible hemp protein features a strong nutritional profile of 65 per cent protein, 15 per cent omega content and 10 per cent fibre by weight. Hemp Oil Canada, the developers of HempBev 65 saw a need in the market for an ingredient that could provide the same consumer experience as its dairy protein predecessors.

It should disperse completely, offer a smooth mouthfeel and an improved flavour profile in relation to other plant-based proteins currently available in the market.

Edestin is a biologically active globular protein that is highly digestible and unique to hemp protein. In addition, HempBevT has a high proportion of sulphur containing amino acids. This makes it a great tool for brands looking to achieve a complete amino acid profile via complementary plant-based blends, for example pea and/or rice protein.

For the sports nutrition market, it is worth noting HempBev also delivers an unusually high arginine content. This promotes endogenous growth hormone and Nitric Oxide (NO) production within the body - resulting in improved athletic performance and endurance.

With hemp trending in the global marketplace, brand owners are looking for ways to differentiate in the accelerating plant-based category. This is where HempBev delivers: allowing brands to formulate hemp protein into applications at inclusion levels previously not achievable, while maintaining excellent sensory properties. •

Chempure – www.chempure.co.za

Vitalize your Fitness Zinc Salts for Men’s Health ◆ Immune stimulating effects ◆ Increased testosteone level ◆ Improved muscle and beard growth

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F O O D P R O C E S S I N G T E C H N O L O GY

Collaborative and fit-for-market solutions The exciting part about working with new or breaking technology is anticipating its eventual application and adoption in the food and beverage industry. As a University of Technology, CPUT is often at the cutting edge of these new developments.

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the introduction of new technologies s gleaned from the i-3Food Project, must be accompanied by efficient and funded by the European Commission comprehensive sensor technology. This and its partners, pulsed electric will allow a better description of an field (PEF) preservation, high pressure improvement in product quality, production thermal sterilisation (HPTS) and low shear efficiency and improved product safety extrusion (LSE) are three technologies and shelf-life. subject to research for possible inclusion into existing and more traditional production systems.

There are other technologies too, which are underutilised or not yet absorbed into traditional manufacturing systems.

The smaller the company, the less likely it is that new technologies are taken up - mainly due to costs and risks of failure. Others include consumer acceptance and the lack of technology knowledge and the advantages it offers companies.

The insertion of new technology into an older technology The Department of Food CPUT continually strives framework does Science & Technology is the to obtain access new and have significant academic arm of CPUT, breaking technologies. financial risk. while the Agrifood Technology Station One example is a pilot-scale The pilot plant focuses on application PEF pasteuriser, capable of at CPUT mimics and research. handling batch pasteurisation of many different liquids and solids. This is currently real production on a long-term loan to CPUT under the conditions. It is an auspices of the German Institute of Food ideal trial facility where a Technology and the University of Applied company’s production system can be Sciences in Osnabrϋck, Germany. tested to determine its success, pitfalls and The unit had been applied successfully the quality of final product for consumption. to pasteurise liquids, pre-treat fruit and In keeping with the concept of a vegetables to enhance extraction of juice fourth or even fifth industrial revolution,

DID YOU KNOW?

and/or pigments. It also assists in pretreatment to facilitate extraction of food components such as starch from potato peels and waterless pre-treatment of potatoes for French fries to soften and improve cutting patterns. It has also been used as a pre-treatment to facilitate the drying process.

In terms of collaborative work with industry, CPUT is busy with an exciting project around PEF pre-treatment of fruit prior to hot air drying. ‘We have accepted an invitation to collaborate with a company around its high hydrostatic pressure processing unit. We predict that collaboration will entail undergraduate as well as post-graduate research projects, with the HPP performed at their premises in Tzaneen,’ Larry Dolley, manager Agrifood Technology Station enthuses.

This type of industry/ institution collaboration is needed and is encouraged by the DTI and DST. The latter has a directorate dedicated to technology localisation, while the NRF also encourages this via its expensive equipment programme.

‘We look forward to increased collaboration of this sort between industry and tertiary institutions. Companies willing to support this concept are welcome to contact us,’ Dolley concludes. •

CPUT - www.cput.ac.za/ats

Just what the food doctor ordered!

Go to www.cput.ac.za/ats to see our full range of equipment and services, or visit our blog http:// www.cput.ac.za/blogs/ agrifood/ +27 21 953 8615 agrifood@cput.ac.za

CPUT hosts a unique relationship between the Department of Food Science & Technology (DFST) and the Agrifood Technology Station (ATS).

This interaction creates a fertile bed for applications-based research and trials to benefit food companies wishing to integrate different technologies or novel ingredients in their production lines. The multi-purpose Pilot Plant can be used to test and cost these processes at a fraction of the cost of conducting this in situ. ATS acts as the link between industry and the academic research project. Added benefits of using the services could include further in-depth research based on challenges presented to us.

+27 (0)21 959 6767 info@cput.ac.za A T H L O N E

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March 2019 | Food Review

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F O O D P R O C E S S I N G T E C H N O L O GY

Tech responds to new legislation Arnaud Jansse, a food technologist at tna, unpacks new EU regulations for the reduction of acrylamide in fried food and how manufacturers can achieve this goal.

M Put Urschel to the Test As a valuable service to you our customers, Heat and Control AND Urschel offer sample test cutting. This may assist with R&D, help explore different machines to decide on a capital purchase, or discover additional cutting capabilities for your existing Urschel machinery.

Urschel machinery produces precise cuts at high capacities within your designated parameters – meeting your production goals, improving your end-products to reduce waste, and maximising your profits.

Schedule a visit with the Heat and Control South Africa team to test cut your product, or simply send samples so we can test for you.

Set-up a free test cut of your product with Heat and Control South Africa!

anufacturers are under pressure to reduce the effects of the Maillard reaction. This phenomenon occurs naturally between amino acid and reducing sugars when starchy food like potatoes are fried at a high temperature. Consumer demand for healthier snacks that taste great, with a desirable colour and texture further adds pressure on manufacturers to find new processing solutions. There is an increased level of innovation and new product development (NPD) across the food industry to address these demands.

Acrylamide is a chemical formed in food via the reaction of asparagine (an amino acid) and reducing sugars (particularly glucose and fructose) at temperatures higher than 120°C during frying, baking, roasting, toasting and grilling. The amount of acrylamide formed depends on the final frying temperature, moisture content, cooking time and amount of asparagine and reducing sugars in the product.

Potatoes and other root vegetables including sweet potatoes, beets and yams naturally contain both macronutrients. This means the formation of acrylamide is more common in crisps produced using these types of raw materials. Other major contributing food groups include French fries, coffee, biscuits, pastries and bread.

Due to health concerns associated with acrylamide, leading bodies such as the WHO and the Food and Agriculture Organisation (FAO) of the United Nations are paving the way to determine the risk of dietary acrylamide exposure. The organisations have stated acrylamide levels in food pose a ‘major concern’.

Subsequently, major international efforts have been mounted to investigate the principal sources of dietary exposure, assess associated health risks and develop preventative measures to reduce acrylamide levels, particularly in processed food. In Europe, new legislation, which limits the amount of acrylamide in some types of food came into force in April 2018. The new EU regulation introduced new benchmark values for a wide range of products, including potato chips and French Fries, forcing manufacturers to closely examine and reduce acrylamide levels in products.

INNOVATIVE PROCESSING TECHNIQUES

www.heatandcontrol.com | info@heatandcontrol.com Cape Town +27 21 948 5934 The Global Leader in Food Cu ng Technology ÂŽ Comitrol, Urschel, Urschel logo symbol, and The Global Leader in Food Cutting Technology are registered trademarks of Urschel Laboratories, Inc. U.S.A.

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Food Review | March 2019

2/25/2019 11:58:21 AM

There is a wide variety of technology available allowing manufacturers to successfully reduce acrylamide levels without the need to reformulate products. These include pre-processing techniques, such as pulsed electric field (PEF) technology and innovative frying equipment, including multi-stage, vacuum and batch frying.

1. PEF technology This does not rely on heat treatment and works by using pulses of electricity to puncture cell membranes and allow fluid to exit. As a result, sugar and moisture are removed. This enhanced sugar extraction results in reduced acrylamide formation during cooking, while allowing the use of all potato varieties, including those with high sugar levels or late season potatoes.

Crisp manufacturers can decrease raw material costs, while increasing product quality and profitability. As a non-thermal processing technology, the product remains

F O O D P R O C E S S I N G T E C H N O L O GY

raw throughout, maintaining the product’s structure for improved texture and crispiness.

PEF treatment also improves cutting, thanks to a smoother surface.

This offers manufacturers the possibility to develop new cuts and shapes (e.g. thin lattice cuts). While this can assist in creating a crispier product, it also facilitates diverse ranges of healthier snacks, helping their products stand out on the supermarket shelves.

2. Continuous frying Equipped with special oil flow control technology, continuous, atmospheric fryers allow manufacturers to accurately control the dwell time of the potato in hot oil to ensure each crisp is fried evenly.

An innovative oil inlet section, such as tna’s patented opti-flow technology can produce a more streamlined laminar oil flow over the full width and length of the fryer pan. It effectively minimises the occurrence of turbulence by removing 99 per cent of cyclone dead spots at the beginning of the fryer. This prevents

debris from settling and ensures potato slices don’t absorb or carry any excess oil.

Each potato slice is fried evenly, lowering the level of acrylamide and reducing the number of rejects for enhanced product quality and increased yield.

3. Vacuum frying This equipment continuously cooks products under low temperature and pressure conditions. Vacuum fryers are ideal for producing crisps from fruit and vegetables high in natural sugars, such as parsnips, beets, carrots, apples, kiwifruit or mango. Temperature-related reactions, such as acrylamide formation are slowed down significantly and in some cases do not occur. This is an important development for potato and root crisp manufacturers: no matter the reducing sugar level of the raw material, high quality end products are achievable. Potatoes containing 0.3 per cent or more of sugar are often considered low quality. With vacuum frying technology, the same quality product can be achieved as using products with lower sugar content.

The use of high quality oil varieties is also possible. Oil oxidation is reduced due to lower frying temperatures and lack of oxygen present in the system leads to a much longer shelf life and cost saving.

4. Multi-stage frying Also referred to as two-stage frying, this tailor-made approach is broken down into two stages. The first is atmospheric pre-frying and the second, vacuum frying. During the initial stage, product is fried at a high temperature to remove about 80 per cent moisture. The process is then completed at a lower temperature (approximately 120 to 130°C) in a vacuum fryer. At this low temperature, acrylamide formation is very slow and almost unable to form. This ensures a safer and healthier product. • Manufacturers can successfully reduce acrylamide levels without reformulating products

Tna –www.tnasolutions.com

Capdan and Allied Equipment is a South African manufacturer, designer and supplier of bespoke processing and industrial kitchen equipment to the food, beverage and pharmaceutical industries.

We engineer our products to meet your specific requirements.

Our extensive portfolio includes but is not limited to, Steam Jacketed Kettles, Sauce/Jam/Soup/Mayonnaise Plants, Bulk Cookers, Confectionary Cookers, Ovens, Bulk Fryers, Transfer Vessels, Vacuum Kettles. www.capdan.co.za | sales@capdan.co.za | +27 (0) 11 969 3407 | +27 (0) 21 862 6110

March 2019 | Food Review

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F O O D P R O C E S S I N G T E C H N O L O GY

Are you ready for the future of cooking?

DC Norris’ Jet Cook steam infusion technology is having a real impact on the way the food and beverage industry is approaching challenges such as product quality and manufacturing efficiencies.

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atented and award-winning, the technology is making dramatic and positive changes to African producers as they recognise its many benefits, including time and energy savings. The high-speed cooking method is versatile and can be applied to a wide range of convenience products including condensed milk, beverages and condiments.

Local beverage producer Take 5 recently took ownership of a new 18 000l per hour Jet Cook Maheu System. The system is suitable for processing Maheu and Mabele and capable of producing 6 000l in just 20 minutes using one vessel.

With a footprint of only 4 x 7 metres, the system has replaced 14 steam vessels and can be operated by a single person. The multi inline Jet Cook can cook and hydrate maize and sorghum flour in single figure minutes, while a specially designed 1 000l powder induction system can entrain 600kg of maize flour and complete the task in two minutes.

Processes are controlled by DCN’s patented Recipe Manager Software ensuring

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repeatability. The technology uses approximately 50 per cent less energy than older systems and has zero burn-on, dramatically reducing water used for cleaning.

This is a huge benefit in a country where water is expensive and in short supply in many provinces.

demand. By controlling the shear function of units, users can change the texture of finished products, with DCN systems are built inhouse and are fully tested on either a smooth or customers’ products prior to pulpier texture. shipping and installing.

Starch is hydrated more efficiently and at a much lower temperature than traditional cooking methods.

This offers the possibility to IMPROVED NUTRITIONAL reduce starch percentages in products.

VALUE AND TASTE Units are quick and efficient at heating and For a leading South African food mixing product. As it features no moving manufacturer, product quality and parts, thermal impact on particulates nutritional values were a prime concern is dramatically reduced. Issues such as when it came to choosing a new processing burn-on are eliminated and the result is a method for its baby food range. superior finished product, with a fresher The system DC Norris installed contains tasting flavour profile and brighter colours.

Multi In-line Jet Cook Steam Infusion units.

The customer also wanted to reduce These draw product from a 1 500l holding the number of vessels and additional vessel and heat to final temperature in a processing equipment required. DC Norris single pass with no aeration of the product. replaced its 10 metres of heat exchangers This is then sent directly to the filler on with a single system. The total weight of residual product in the pipe work was less than five kilogrammes compared to 150kg in the traditional heat exchanger. This dramatically increased yield.

1. Take 5’s

DID YOU KNOW?

Maheu System 2. Multi In-line Jet Cook offers single pass heating to 140°C, at flow rates of up to 18 tonnes per hour

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CONDIMENTS PRODUCED IN RECORD TIMES Ketchup, BBQ sauce, salad dressings and chilli sauce are some of the condiments being produced on Jet Cook Systems for another major food producer in South Africa. Processing times and stages have been dramatically reduced compared to their traditional steam jacketed kettle cooking. Products, which traditionally took 120 minutes to produce, are now being produced in 30 minutes (2 000 l batch).

Two systems were installed following product trials on DC Norris’ test unit, based within the Cape Peninsula University of Technology’s state of the art agrifoods technology centre. •

DC Norris http://jet-cook-steam-infusion.dcnorris.com

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Food Review | March 2019

beverages

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core technologies

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engineering for a better world

F O O D P R O C E S S I N G T E C H N O L O GY

Taking the air out of dairy processing Challenges in accurate flow measurement in processing and offloading applications are a real concern in the food industry.

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common cause of inaccuracies is the degree of entrained gas, which adversely affects fundamental measuring principles. Coriolis mass flowmeters are usually used for single-phase fluids, either liquid or gases.

Production facilities are dealing with this challenge by implementing correction factors in control systems to compensate for discrepancies. While flowmeters are accurately calibrated and certified, complete loop integrity is compromised when these factors are introduced.

MEASURING TASK Milk protein and fat structure tend to entrap air easily, causing errors in batch unloading.

Air is introduced into the process in the following ways: • Agitation inside travelling tanker trucks • Loose process connections or leaking seals • Pump unloading when gravity drainage isn’t possible • Insufficient settling time in tanks or improperly or undersized air eliminators.

A customer located in the Western Cape approached Endress+Hauser to support his facility with fair and equitable measurement.

Renowned for producing a wide range of award winning cheese and dairy products, the manufacturing facility is located near local dairy farmers to ensure milk is delivered to the factory with minimal delays. The dairy embraces a culture of innovation to constantly meet the changing requirements of

today’s discerning consumers. ‘Our customer continually looks to reduce internal costs,’ notes Anban Pillai, industry manager, food and beverage at the equipment supplier. It is with this spirit of innovation and efficiency that the dairy approached Endress+Hauser for a solution to reduce milk losses during processing. Existing flowmeters were inaccurate, resulting in major losses.

This application area is notorious in the industry due to the varying degree of entrained gas found. Mild protein and fat structures tend to entrap air easily, causing errors in batch offloading and processing. The installation of air eliminators in the process can help, but cannot remove entrained gas. This is due to undersized bubbles and insufficient holding times.

Local sales engineer, George Dyman, visited the site and recommended using the latest Promass Q from Endress+Hauser - specifically designed to measure entrained gas. The unique multi-frequency technology employed by the Promass Q allows for the measurement of entrained gas. It can be compensated in the flow measurement, delivering superior accuracy in milk applications. The site engineering manager indicated that the issue of entrained gas caused significant quality and financial issues for the organisation.

He requested that Endress+Hauser provide a formal confirmation stating that should the Promass Q not measure accurately in this application; the flowmeter would be returned to Endress+Hauser with no cost to

WHAT IS MEASURABLE? - Cream - Cheese - Ice cream - Pastes - Sauces - Ketchup - Honey - Jam

the customer. Flow product manager, Frans van den Berg, with support from the Flowtec offices in Switzerland, committed and offered the customer a written guarantee confirming its confidence in the product’s performance in this application. The new trial Promass Q was installed and run in conjunction with existing meters so the accuracy improvements could be compared.

The trial was completed successfully and delivering on the set assessment criteria, exceeding customer’s expectation. The success of the trial led to the customer purchasing additional flow meters for use in another high loss application area, namely milk reception and offloading. •

Endress & Hauser – www.endress.com

1,2 and 3 Endress & Hauser’s new flow measurement meter allows for fair and equitable measuremnet

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Food Review | March 2019

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F O O D P R O C E S S I N G T E C H N O L O GY

Lubricants can make or break your plant

Safety precautions and regulations must extend to every component in the food and beverage manufacturing and processing environments, including lubricants used in machinery.

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allum Ford, national marketing manager at Lubrication Engineers (LE) South Africa explains, ‘This sector requires specialised lubrication solutions, which should consider the complexity of the equipment and specific operating environment challenges, such as non-toxicity.

‘Food-grade lubricants must meet the same technical requirements as other lubricants while lubricating food processing machinery components such bearings, gears, slides or chains. Protecting against wear, friction, corrosion and oxidation is a key consideration.

Products must withstand moisture, hot and cold conditions, shock loading or impact,’ he notes. ‘Their ability to resist degradation from chemicals in the environment and the pH of food components and chemicals used during sanitation and cleaning is critical. They must also not allow microorganism growth.’

LE’s food grade lubrication products are certified by the United States Department of Agriculture (USDA) or National Sanitation

heavy metals such as lead or mercury, amongst others.

• H3 lubricants are food-grade lubricants typically used to prevent rust on equipment made from edible oils, such as corn, soybean or cottonseed oils.

‘LE’s Quinplex additive makes many LE lubricants an easy and appropriate choice for food applications. Our USDA and NSF certified greases are well suited for applications in sealing and waterproofing machinery,’ Ford points out. All LE H1 lubricants, except for H1 machine oil, are certified Halal by the Islamic Food and Nutrition Council of America and Kosher Pareve by the Orthodox Union.

Quality food-grade oils and greases play a key part in reducing maintenance and operating costs for food and beverage facilities. •

THE

Buyer’sguide LE focuses on customer education and training

Foundation (NSF) International and classed into three categories: • H1 lubricants may be used in foodprocessing environments where there is a possibility of incidental food contact • H2 lubricants are used on equipment and machine parts in locations where there is no possibility of contact. They must meet certain requirements pertaining to toxicology and other considerations.

They may not contain carcinogens or

2017/2018

LE Lubricants www.lubricationengineers.co.za.

THE

Buyer’sguide 2018/2019

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

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

2018/05/07 3:09 PM

March 2019 | Food Review

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H O T B E V E R AG E S

Trending superfood ingredients If social media is any indication, superfoods are the next big thing in hot beverages. In addition to their health benefits, matcha, turmeric and beetroot provide eye-catching colours perfect for the Instagram generation.

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hese ingredients also provide specific health benefits to discerning and health conscious consumers.

• Rose: Its antifungal, antibacterial, anti-inflammatory and antiviral properties position it as a potential treatment for flu related illnesses.

Rose hips (the portion of the flower just below the petals that contains seeds) are particularly rich in vitamin C – a powerful antioxidant.

• This purple-tinted root vegetable Taro not only adds a stunning hue to a latte, but a single serving of taro root contains 27 per cent of the recommended daily value of fibre, which aids digestive health. It’s rich in vitamins and minerals, including vitamins C and E. • The versatility of matcha and its health benefits and earthy flavour all contribute to expected sales increases. The global matcha tea market is projected to grow at a CAGR of 5.5 per cent by 2022. Matcha is rich in the amino acid L-theanine, which is associated with enhancing memory and learning.

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Food Review | March 2019

• The global turmeric market is forecast to grow at a CAGR of 5.5 percent through 2027. Curcumin, the primary active ingredient in turmeric, is a powerful antioxidant and has anti-inflammatory properties. Some studies even suggest this spice can increase levels of brainderived neurotrophic factor, making it effective at delaying or possibly even reversing various cognitive ailments.

• Beet drinks have gained attention in the sports nutrition space for being high in nitrates, which deliver oxygen to the muscles. The benefits of beets may also include lowering blood pressure and maintaining a healthy weight, because of the nitrates and the juice’s low calories. They’re also a good source of several vitamins and minerals, including potassium, vitamin C, calcium, iron and zinc.

ROOIBOS BOOMS IN JAPAN Exports of our indigenous tea hit record highs in 2018. More than 2 000 tonnes were shipped to Japan last year.

Martin Bergh, chairperson of the SA Rooibos Council (SARC) says it hasn’t been easy breaking into the Japanese market, but Rooibos is starting to make some serious inroads.

‘Over the years, Rooibos has carved a niche for itself as a refreshing health tea, which has resonated with the ultrahealth-conscious Japanese market. Today, it counts among the leading teas in Japan’s healthy tea segment,’ Bergh explains.

The general trend toward natural health and wellness products continue to exert a growing influence on purchasing patterns

in the region. As more of Rooibos’ health benefits become known, it is anticipated that demand for the product will grow.

Exports to Japan more than tripled in the last five years as Rooibos’ presence increased in mainstream supermarkets with many launching their own private label products.

Among the youth, the home grown brew is also gaining traction as a ready-to-drink or frozen beverage.

The majority by far still favours red, fermented Rooibos, but there is a growing interest in unfermented green Rooibos too. Rooibos is also a popular product in cosmetics, food, puddings, and liquor.

Even though Rooibos only makes up a tiny slice of the 200 000 tons of tea consumed in Japan per year, it is faring well above the annual 2.3 per cent growth rate for the tea industry, clocking up a seven per cent increase in sales last year.

And with a market as big as Japan’s 126 million-strong tea-loving population, always eager to experiment with new products, Rooibos offers endless possibilities. •

SA Rooibos - www.sarooibos.co.za

R E C YC L A B L E PAC K AG I N G & P R AC T I C E S

Tax on single use plastics is not the answer Plastics SA notes the commitment in the Budget Review to reform existing environmental taxes. We believe this is an opportunity to assess which of these taxes are achieving their environmental objectives, and the impact they are having on the economy and jobs, writes Anton Hanekom, executive director, Plastics South Africa.

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he plastic bag levy has little impact on consumer behaviour and has not delivered environmental gains. The Department of Environmental Affairs acknowledged to Parliament that consumers continue to use plastic bags, despite the plastic bag levy quadrupling between 2003 and 2018. The plastic bag levy has done little for the environment. It is just another revenue stream for government - not even ring-fenced for recycling.

We also note that government will be investigating a tax on single-use plastics, including straws, beverage cups and lids, and containers to curb use and encourage recycling.

The plastics industry fully supports efforts to stop plastic waste polluting the environment. We believe it is high time government starts confronting this issue head-on.

It is simply unacceptable that more than eight million tonnes of plastic end up in the world’s oceans every year. People want to recycle, but there is simply not sufficient serviced waste management infrastructure in place.

While a tax on single-use plastics might satisfy an emotional impulse, it is not the answer. A tax on single-use plastics will do little to change behaviour

and it won’t stop plastic pollution. All a tax will do is drive up inflation, and put pressure on an industry that employs over 60 000 people.

We need to work towards developing innovative environmentally sound products. Instead of taxing the industry and the consumer, government needs to work with us to develop these alternatives.

Plastics SA is determined to find the answer to problematic plastic usage. We are developing a workable plan to deal with single-use plastics that is aligned to international initiatives and considers our environmental, socio-political and economic realities. •

Plastics|SA - www.plasticsinfo.co.za

Europe shuns single-use packs in favour of sustainable solutions

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he EU has announced a multipronged plan to clamp down on plastic pollution. The initiative calls for making all plastic sold in Europe either reusable or recyclable by 2030.

Frans Timmermans, vice-president of the European Commission explains, ‘The goal is to crack down on single-use plastics that take five seconds to produce, are used for just a few minutes and take 500 years to break down again’.

Beverage producers may beat Timmermans and the rest of the EU to the punch. Coca-Cola announced its plans to help collect and recycle 100 per cent of its bottles and cans by 2030. By then, it hopes that its bottles will use 50 per cent recycled content. PepsiCo is moving in a similar direction and plant to make

100 per cent of its packaging recyclable or recoverable by 2025.

Danone will have both the carbonated soft drink giants beat, promising that its Evian brand will use 100 per cent recycled plastic in its bottles by 2025. At present, about 25 per cent of the plastic comes from recycled plastic.

As great as this all sounds, initiatives aimed at using more recycled plastic do not change human nature. Recycling logos have been on drinks packages for decades, but global recycling rates are abysmal. Per a recent report in the Financial Times, only about 14 per cent of recycled packaging is collected and only about two per cent is recycled. The reality of the situation is that the packaged drinks industry may not be able to recycle its way out of the war on plastic. •

March 2019 | Food Review

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CLOSURES & FOIL S

Fresh off one production line and onto yours A new powerhouse is packing a high-speed punch and revolutionising the packaging industry as we know it. Let’s dig a little deeper to get the inside scoop on this dynamic trendsetter.

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ittmann Battenfield, a highly regarded manufacturer of injection moulding machines, robots and peripheral equipment for the plastics industry has introduced its new EcoPower Xpress 400/3300+.

Launched at Propak Africa 2019, this all-electric, high-speed injection moulding machine is designed primarily for the requirements of the packaging industry and for thin-walled applications. It replaces the TM Xpress, the high-speed hydraulic toggle lever machine model. A special feature of the EcoPower Xpress, is its high injection dynamism with up to 1 500mm/s² acceleration.

FAST, PRECISE, LOW MAINTENANCE AND ENERGY EFFICIENT In combination with the high-precision control of its servo-electric drive, the highspeed injection aggregate of the machine reaches ultimate precision, repeatability, acceleration and speed. As if perfectly planned for the current power crisis we’re experiencing, these features and

“The newly designed central grease lubrication system ensures excellent cleanliness and virtually zero maintenance requirements for the entire clamping unit”

benefits come with extremely low energy consumption. This can be further reduced by the company’s patented kinetic energy recovery system (KERS). This transforms deceleration energy into electrical energy recycled within the machine.

All main movements of the EcoPower Xpress, as well as the mould height adjustment function of its clamping unit, are driven by water-cooled servo motors.

For the secondary movements, such as the ejector, nozzle stroke or core pulls, a servo-hydraulic aggregate is used in the standard version. A highly dynamic servo-electric ejector is available as an add-on option. The newly developed dual five-point toggle lever system, with a self-locking function in the end position, offers an optimal solution in terms of kinematics and energy efficiency. All linear movements, such as the moving platen and cross-head strokes are also effected via low-friction linear guides. The newly designed central grease lubrication system ensures excellent cleanliness and virtually zero maintenance requirements for the entire clamping unit.

MODULAR DESIGN AND LOW NOISE EMISSIONS A typical feature of the EcoPower Xpress is its modular concept. The machine’s clamping and injection units are selfcontained modules and can be freely combined with each other as parts of a modular system. The machine stands out

Another winner From Wittmann Battenfield

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Food Review | March 2019

by its extremely low central height and optimal access to the mould area and the injection unit.

Various technical details have been adjusted to the specific requirements of thin-wall and packaging technology. For example, the distance between tie-bars and the opening stroke of the EcoPower Xpress have been significantly increased compared to the TM Xpress. This provides ideal conditions for the production of relatively flat parts in multi-cavity moulds and bulky hollow vessels such as buckets with inmould labelling applications. The fixed mould platen is made of steel to ensure lowest possible platen deflection rates.

The machine’s robust design, in conjunction with its water-cooled servo motors and encapsulated direct drives, keep the machine’s noise emissions extremely low. The EcoPower Xpress stands for high performance with optimised use of energy, low noise emissions, and maximal cleanness, making a vital contribution to sustainability in plastics processing.

The EcoPower Xpress will be available through Ipex Machinery from autumn this year in 400 and 500 tonne clamping force sizes and three injection unit sizes for injection speeds of up to 600mm/s and injection pressures of up to 2 500 bar. •

Wittmann Battenfield – www.wittmann-group.com

CLOSURES & FOIL S

Foils’ many silver linings Its use in the many facets of packaging is often overlooked as its near perfect functionality weaves itself seamlessly into our everyday lives.

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esearch suggests the global aluminium foil packaging segment wil grow at a compound annual growth rate (CAGR) of more than four per cent by 2025.

The global caps and closures market is estimated to reach more than US$59 million by 2022, and foils are expected to flourish and lead this tremendous upward growth trend.

Group managing director of Silafrica, Akshay Shah, says that, in his mind, the global closures and foils markets are much bigger than the US$59 million stated in the research. ‘Aside from the global market size,’ Shah interjects, ‘we must keep in mind that the overall global packaging trend is moving towards long-term sustainability.

This involves the use of recycled foodgrade content and recyclable packaging, i.e. mono (no-barrier layers or films) materials.’

AC004-2.pdf

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2019/03/07

But where does this leave foils? Yes, mono-layered flexible packaging is easier to recycle, but can’t yet completely substitute the numerous functional and aesthetic benefits that foils bring to the table.

The fact that recycling aluminium only requires approximately five per cent of the energy used to manufacture new material from the raw ore, contributes to aluminium remaining one of the most highly recycled forms of packaging.

With the introduction of new recycling technologies, multi-layer high-barrier materials composed of aluminium foil within a polyethylene (PE) laminate can be efficiently recycled in line with the socalled cradle-to-cradle concept.

In short, industries are able to fully recycle the aluminum foil between the layers of polymer laminate and keep it

clean. The use of microwave-induced pyrolysis makes this possible. This couldn’t be done through incineration, because of the incorporation of oxygen in the recycling process. In addition, oils and gases can be produced from the plastic components, which can be used to generate electricity and heat. The philosophy of cradle-to-cradle design is to keep packaging products within the reusable system without downgrading or becoming 100 per cent waste.

This move by industry plays right into foil’s court. Foils are here to stay and will continue to seal, protect, enhance, decorate and keep our favourite products fresh. •

Silafrica – www.silafrica.com

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CLOSURES & FOIL S

DISHING OUT FOIL PACKAGING ACROSS SA Its roots might be firmly anchored in Brazil, but Wyda Packaging South Africa is spreading its wings to serve up top quality aluminium foil products and services to the African continent.

A

s the largest in its field in South America, Wyda Brazil decided to expand to other, compatible markets in 2016. In March that year, Wyda Packaging South Africa was established in Johannesburg as the business’ first foreign subsidiary outside Brazil.

BEYOND FOIL Carlos Schütte, managing partner of Wyda SA says, ‘We started our venture in South Africa in collaboration with our Brazilian partners, to produce packaging that preserves the quality of its intended content.’

Wyda SA focuses on the production of disposable aluminium foil containers in various shapes. It also supplies light and heavy-duty aluminium foil for the food products and catering industry. The company can call on Wyda Brazil, which produces various PVC products from cling-wrap to household gloves, should clients require additional products. ‘While our products are locally manufactured, we can rely on our partners in Brazil and their in-depth expertise when it comes to production, range and new products,’ Schütte adds.

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Food Review | March 2019

STRATEGICALLY POSITIONED Wyda’s key advantage in Brazil and South Africa lies in its strategic procurement of raw materials, product agility, sales schedules and accurate logistics. With turnover increasing by 500 per cent compared to the previous financial year, Wyda South Africa recently moved to a 800m2 complex to house offices, production and warehousing in Spartan, Kempton Park.

The move will cater for further expansion plans, improve logistics and optimise production that currently stands at a maximum capacity of 120 000 to 150 000 units per day. •

Wyda South Africa -www.wyda.co.za

Soduko

Coffee

time Solution

March 2019 | Food Review

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To advertise in Anita Raath

Sales executive +27 (0)82 976 6541

Carla Melless

Sales executive +27 (0)83 260 6060

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

Gayle Kihn

Sales executive +27 (0)82 457 0896

ADVERTISERS’ INDEX MARCH 2019 Afrocet Montgomery............................7......www.nigerianfoodevent.com Annelie Coetzee Consulting.............15......www.anneliecoetzee.com Atlas Copco..........................................21......www.atlascopco.co.za Bragan Chemicals...............................20......www.braganchemicals.co.za BSI Group..............................................23......www.bsigroup.com Capdan and Allied Equipment.........31......www.capdan.co.za CPUT......................................................29......www.cput.ac.za Dr. Lohmann .......................................28......www.lohmann-chemikalien.de Endress & Hauser............................ IFC......www.za.endress.com Eptech Products .................................42......www.eptech.co.za Fiera Milano.........................................10......www.tuttofood.it Firmenich..............................................13......www.firmenich.com GEA Africa...........................................33......www.gea.com GNT Group................................................17......www.exberry.com Heat & Control SA ......................9,18,30......www.heatandcontrol.com Kirsch Pharma SA...............................27......www.kirschpharma.com Messe München South Africa ...........8......www.mm-sa.com Polyoak Packaging..............................39......www.polyoakpackaging.co.za Rentokil Initial......................................19......www.rentokil.co.za SCP Polycloth Manufacturing..... OBC......www.tgt-group.com Sensient Technologies SA ...............25......www.sensient.com Syspro ...................................................11......www.za.syspro.com Wyda Packaging .................................40......www.wyda.co.za

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

Quality products and superior service are our top priority.

Our products are SANS 1828 and SANS 1853 approved.

ISO 9001:2015 certified company.

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

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

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

CALL US NOW FOR A QUOTATION

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

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

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

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

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

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

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

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

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

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

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MATRIX SOFTWARE

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

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

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

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

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

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

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

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

Innovative Craftsmanship in

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

Fragrances and Flavours since 1895.

DINNERMATES

QUANTUM COLOURS SA

• Supplier to the hospitality trade and food factories • Service excellence, • Quality, portion controlled products (chilled/frozen /dried) • Innovation & Flexibility • Meat & chicken products tailored for special applications in the food industry • Dried meat products – real meat real flavour!

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

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

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

www.firmenich.com

www.quantumcolours.com