7
WHAT’S NEW
South Africa’s trendy food and beverage products
8 NEWS
T NA Solutions exhibit at Anuga FoodTec
Eskort expands production capacity
9
INDUSTRY TALK
Bringing innovation and impact together
12
COMPANY FOCUS
Elevating vacuum tech
14
MEAT, FISH & POULTRY
Moving towards the future one chemical at a time
Hygienic and hard wearing chemical resistant floors
The future of sustainable proteins
Understanding fraud in the meat, fish & poultry sector
A safe choice with anti-microbial skins
Offering wholesome quality food
28
SNACKS & CONFECTIONERY
Setting the standard in conveyor tech
Navigating the salt reduction dilemma
Roller Mill Arrikis: Reinvention of an icon
Purpose driven confectionery A healthy snack alternative
38
SUSTAINABLE, RECYCLABLE PACKAGING A sustainable packaging solution
The game-changer in packaging
Compostable PLA bags Recyclable spout pouche
48
CLEAN-IN-PLACE HTST Milk Pasteurisers
Advantages of flushing rings in diaphragm seal systems
Showcasing the efficient DMSU22SA
One of this year’s highly anticipated trade shows is the Africa Meat & Poultry Expo scheduled for 12 – 14 June. This inaugural edition offers the perfect platform that brings key actors in the meat, poultry, fish and seafood value chains in Africa with trade, market access, innovations and sustainability as the overriding themes at both the trade show and conference. Turn to page 18 for more details. Still on the meat topic, on page 20 , we bring your attention to fraud in the meat, fish and poultry sector. Find out how this can have far-reaching effects on consumer trust and threaten a brand’s reputation. While cost - effective production of meat remains a priority, concerns over the safety of meat, poultry, and fish products persist and we are being cautioned about the safety of these food products, see page 25. Shifting gears to healthy snack alternatives, the healthy snacking indulgence trend continues to make waves. On page 28 we explore ways to achieve this by navigating the salt reduction dilemma. Read how salt is a component that ignites a debate between consumers and the food industry. Sugar is another contentious component that has had an impact on our health and therefore triggering a confectionery revolution. Find out what the term ‘purpose - driven confectionery’ entails on page 32 and discover how we can address the growing demand for treats that combine indulgence with health benefits while also exploring innovative solutions and functional ingredients at the same time. Check out the game-changer in sustainable packaging solutions on page 40 and find out how the EcoFloat WHITE will enable greater recyclability not only for dairy packaging but for other products that a light sensitive.
Don’t forget to turn to page 6 for the latest and upcoming trade shows!
Till we meet again!
@SA_FoodReview
THE TEAM
EDITORIAL
Editor: Kelebogile Nondzaba
+27 (0)78
9632
Sub-editor: Gill Abrahams
Layout & Design: Tumi Kunene
ADVERTISING
Key Account Manager: Anita Raath +27 (0) 82 976 6541
anita.raath@newmedia.co.za
Key Account Manager: Càndida Giambò-Kruger +27 (0) 71 438 1918 càndida.giambò-kruger@newmedia.co.za
INTERNATIONAL SALES
Germany/Austria/Switzerland:
Eisenacher Medien Erhardt Eisenacher +49 228 249 9860 info@eisenacher-medien.de
Italy:
Ngcombroker
Giacomo Rotunno +39 370 101 4694 g.rotunno@ngcombroker.com
Taiwan: Ringier Trade Media
Sydney Lai +886 4 2329 7318 sydneylai@ringier.com.hk
CIRCULATION
Circulation Manager: Felicity Garbers felicity.garbers@newmedia.co.za
PUBLISHING TEAM
General Manager: Dev Naidoo
Head of Commercial B2B: Johann Gerber
Production Controller: Mandy Ackerman
Art Director: David Kyslinger
JOHANNESBURG OFFICE
Ground Floor 272 Pretoria Avenue Randburg, 2194
POSTAL ADDRESS
PO Box 784698, Sandton, Johannesburg 2146
Published by New Media, a division of Media24 (Pty) Ltd
MANAGEMENT TEAM
MANAGING DIRECTOR: Aileen Lamb
COMMERCIAL DIRECTOR: Maria Tiganis
STRATEGY DIRECTOR: Andrew Nunneley
CHIEF FINANCIAL OFFICER: Venette Malone
CEO: MEDIA24: Ishmet Davidson
HEAD OFFICE
New Media, a division of Media24 (Pty) Ltd 8th floor, Media24 Centre, 40 Heerengracht Cape Town, 8001
Copyright:
Inline pump filling equipment
Rotary filling equipment
Round bottle labelling
Pharmaceutical labelling & coding
Front and back labelling
Entry level filling equipment
Gravity filling equipment
Organic & Natural Products
Cape Town, South Africa
26 – 28 April
www.organicandnaturalportal.com
Propak Ghana
Acra,Ghana
23 – 25 April
www.propakwestafrica.com
Analytica
Munich, Germany
9 – 12 April
www.analytica.de
Nampo Harvest Day
Bothaville,South Africa
14 – 17 May
www.grainsa.co.za
Food Pack Africa
Kampala, Uganda
6 – 8 May
www.mxmexhibitions.com
IFAT
Munich, Germany
13 – 17 May
www.ifat.de
Empack
Gorinchem, Netherlands
9 – 11 April
www.empack.nl
Organic & Natural Products
London, UK
14 – 15 April
www.naturalproducts.co.uk
Cibus
Parma, Italy
7 – 10 May
www.cibus.it
SIAL
Shanghai, China
28 - 31
www.sialchina.com
Africa’s Big 7
Johannesburg, South Africa
11 – 13 June
www.africabig7.com
Food & Beverage W/Africa
Lagos, Nigeria
11 – 13 June
www.fab-westafrica.com
Sundown, heat up! is the feeling that Smirnoff wants to encapsulate this summer with the introduction of its new innovative offering, the latest fiery creation dubbed Smirnoff Spicy Tamarind. Inspired by the bold flavours of Mexico and crafted for the audacious spirit, this new variant is set to redefine your drinking experience and ignite your inner passion. It is now available for sale at leading retailers for just under R230 and may be enjoyed in several ways including the main serve which is as a shot serve cold from the freezer; and in a sharable punch for a group or a lovely local cocktail!
Drawing its intensity from the heart of Mexico and created for those who seek extraordinary experiences, Smirnoff Spicy Tamarind is a tantalizing blend that brings the edge, beckoning all adventure seekers to join its tribe.
Speaking about the launch of the new variant, Refilwe Bosii – Innovation Manager at Diageo – said: “Smirnoff is a pioneer in the world of spirits, and continues to push boundaries, crafting innovative flavours that resonate with today’s diverse and adventurous consumer base. With a legacy steeped in authenticity and a commitment to excellence, the Spicy Tamarind continues this legacy.
Cruxland Kalahari Truffle Gin, an exquisite creation from South Africa’s esteemed KWV distillery, has been honoured with the South Africa - Country Winner Gold award in the London Dry Gin category at the 2024 World Gin Awards, held at the Hurlingham Club in West London. This achievement marks the fifth time that Cruxland Gin has been honoured with such a prestigious accolade, reaffirming its status as a world-class contender.
Recognised for celebrating the pinnacle of gin craftsmanship and innovation, the World Gin Awards have spotlighted Cruxland Gin for its exceptional quality and unique flavour profile, derived from the rare Kalahari truffle. This accolade underscores KWV’s dedication to embracing the rich biodiversity of South
Africa and its commitment to excellence in distilling.
“We are thrilled to receive this prestigious award, and it further motivates us to continue pushing the boundaries of gin craftsmanship,” said Pieter Do Bod, General Manager of Spirits at KWV. “We extend our gratitude to the World Gin Awards for recognising the dedication and expertise that went into creating Cruxland Kalahari Truffle Gin.” KWV Cruxland
Kalahari Truffle Gin is distinguished by its infusion of hand-harvested Kalahari truffles, which bring a distinctive and luxurious character to the classic gin experience. These truffles, unearthed in the vast expanses of the Kalahari after the annual rains, add a depth of flavour that is as rare as it is captivating.
Ingredients specialist Loryma has a wide range of ingredients for all types of coated products. The Lory® Crumb portfolio includes several extrudates in various shapes and colours for breadings. With a unique appearance and crunch, they are perfect for plant-based meat alternatives, vegetable sticks, meat and fish products, and desserts. A selection of native and modified starches
ensures optimum adhesion and crispness in batters, tempura coatings and dustings.
Eye-catching breadings
breading texture and are characterised by high temperature and colour stability. As a result, visual appeal is guaranteed even under demanding conditions, thus allowing for the crating of superior, added-value breaded products. Images: Supplied by clients
Visitors can engage with TNA’s experts at Stand E068 in Hall 10.1 to explore how TNA can serve as a complete line solutions partner, providing end-to-end expertise for snack producers.
At Anuga FoodTec, TNA solutions will exhibit a range of solutions for French fries and savoury snacks.
These markets are growing fast. According to the latest GlobalData research, the global savoury snacks sector is expected to yield a CAGR of 8.1% during 2022-27 and reach $260.3 billion in 2027. At the same time, the global French fries market is set to grow at a CAGR of 6.7% to 2027, reaching over $18.5bn in terms of value. To help food producers meet the growing market demand, TNA offers complete processing and packaging solutions designed with high output in mind.
“What we are demonstrating at Anuga FoodTec is our in-depth understanding of the balance required to satisfy consumers and retailers, while keeping brands profitable,” commented Twan van den Berg, global sales manager, Processing, at TNA solutions. “We use our capabilities, expertise and portfolio to deliver complete line solutions in partnership with our customers, drawing on our deep process knowledge to ensure any new technologies
can be integrated with minimal operational disruption and maximum impact.”
The snack industry faces multifaceted challenges, including regulatory, environmental, and consumer pressures. Agility, innovation, and strategic planning are essential for these companies to stay competitive and succeed. Working with a complete line solutions partner offers several benefits.
TNA is at the forefront of providing innovative equipment solutions to help food makers address the challenges above, realise goals and exceed their expectations. TNA creates and sustains complete processing and packaging solutions from receiving, destoning, washing, peeling, inspecting, slicing, blanching, dewatering, continuous vacuum and batch frying, deoiling, sorting, distribution, seasoning, and packaging. This holistic approach ensures that every stage of production is optimised for peak performance, minimising downtime and reducing the total cost of ownership.
To read more, visit: www.foodreview.co.za
Eskort, South Africa’s leading pork manufacturer, has expanded its Gauteng production capacity by 50% with a factory extension officially launched in mid-February.
The 10, 000m² development in Heidelberg – the small town where the company has produced world-class pork products for 70 years – will allow Eskort to increase production to meet retail needs.
The enlarged factory is equipped with the largest continuous box freezer in Africa, capable of freezing 120,000kg of products to minus 18°C every 24 hours. Boxes move on a conveyor belt through the freezing chamber where the air is kept at minus 41°C – a temperature that occurs naturally only in polar regions.
Chilled and frozen warehouses in Heidelberg now have multi-level picking mezzanine floor systems, the first of their kind in the food industry in South Africa. These systems maximise vertical space by including mezzanine floors that create additional levels for storage and picking, and they allow Eskort to handle a high volume of orders quickly and efficiently.
Arnold Prinsloo, Eskort chief executive officer for the past 17 years, says the core objective of the factory extension is to create efficiencies. “A big part of this expansion includes the addition of carcass chillers as well as the installation of a huge box freezer to accommodate the infl ux of raw material,” he says.
To read more, visit: www.foodreview.co.za Images:
To significantly advance its production, Zippy Edible Products Pvt Ltd, Rudrapur/ India, decided on a Coperion ZSK 54 Mv PLUS twin-screw extruder with a cooling die and a high-accurate Coperion K-Tron K2-ML-D5-T35 feeder to manufacture High Moisture Meat Analogues (HMMA). With this state-of-theart extrusion system, the company is not only able to produce various types of meat analogues that are tailored to the dynamic needs of the Indian market but also enters a new era of food processing using extrusion technology.
Zippy Edibles produces various plantbased dishes such as Soya Chaap, a popular North Indian delicacy known for its meatlike texture, on the Coperion system. This versatile food extruder is ideally suited for this task as it offers high operational reliability as well as a flexible and economical production set-up. The ZSK 54 Mv PLUS twin-screw extruder features a specific torque of 11.3 Nm/cm3 and screw speed up to 1500 min-1 ensuring a constantly highquality level. With the high throughput of the machine the Indian food specialist can produce up to 500 kg per hour of HMMA and can thus meet the high demand for vegetarian products. Thanks to the deeply cut screw flights with a diameter ratio Do/ Di of 1.8 the system ensures a very large free
screw volume that improves the feed intake of plant-based ingredients that are often poorly flowing. Furthermore, the modular process section of the extruder can flexibly be adapted to changing requirements, giving Zippy the possibility to expand their range of protein products over time. The versatility of the Coperion extruder allows for extensive control over various parameters to create different types of extrudates which can be formed, coated and marinated to target the individual market needs.
Zippy’s decision to partner with Coperion was made not only based on the advanced technology but also on process technology support and the availability of local contacts. Comprehensive trials at the Coperion Test Lab in Stuttgart, Germany, as well as support
“Zippy Edibles produces various plant-based dishes such as Soya Chaap, a popular North Indian delicacy known for its meat-like texture, on the Coperion system.”
The versatility of the Coperion extruder allows for extensive control over various parameters to create different types of extrudates which can be formed, coated and marinated to target the individual market needs.
prior to the purchase of the machine and after-sales support helped Zippy to use the machine to its full capabilities. Moreover, the local on-site support by Coperion India facilitates fast reaction which led to building up a reliable partnership.
Sarthak Singhal, director of business development at Zippy Edibles, added: “We are very proud to announce the successful commissioning of the state-of-the-art Coperion extrusion system, marking a significant advancement in the production of high moisture meat analogues. This collaboration supports us in our vision to innovate and provide cost-effective, highquality meat alternatives. We invite you to experience the future of food processing. Together, we are setting new standards in the Indian industry, delivering innovative solutions that cater to the evolving tastes and preferences of consumers.”
Coperion – www.coperion.com
Unlocking our sensational world: Sensory storytelling through Flavours and Fragrances’, was this year’s theme at SAAFFI’s 22nd annual seminar.
The Indian American author, newage philosopher and healer, Deepak Chopra said: “Self-awareness is your awareness of the world, which you experience through the five senses (sound, touch, sight, taste, and smell). Pay attention to your sensory impressions and be aware of those five ways that the world comes to you.”
ABOUT SAAFFIFor the last 23 years, the annual SAAFFI seminar has attracted around 200 key personnel drawn from a wide range of companies both in the flavour & fragrance sector, and from FMCG companies (who are users of flavours and fragrances), as well as academics, consultants, regulators, raw material suppliers and anyone interested in the fascinating world of fragrance and flavours. The day offered valuable learning and networking opportunities to people in management, sales, marketing, technical, procurement, R&D, applications, operations, and tertiary level students.
The SAAFFI 22nd annual seminar is an industry event for every serious flavour, fragrance, food, beverage, cosmetic and FMCG professional –simultaneously offering a day of fun, insight and inspiration!
SAAFFI, the South African Association of the Flavour & Fragrance Industry, represents all aspects of the flavour, fragrance and allied industries. It unites the industry across noncompetitive issues, freeing up individual organisations to grow their business.
Our entire interaction with the world around us – whether it be personal, professional, physical, spiritual, intellectual or emotional – is through our five senses. Our reactions to these stimuli define who we are, what we stand for and what we can achieve.
Reframed, the five senses are NOT only of importance to the Flavour, Fragrance, Sensory and Consumer Science professions, but are the means with which we all respond to every aspect of our environment.
The full-day programme featured an impressive line-up of speakers, a handson workshop, an inspiring motivational presentation, and a networking cocktail event. This year’s programme aimed to highlight the fundamental role of sensory integration, sensory evaluation and sensory awareness in the flavour, fragrance and related sectors.
TOPICS COVERED BY INTERNATIONAL AND LOCAL SPEAKERS:
A. Sensory Intelligence –
• Understanding the senses and how we all process millions of sensory messages uniquely
• Understanding how sensory spaces around us influence our living, learning and working
• Aligning people and space for best productivity, using our sensory profile.
B. What’s more important - the journey or the destination? The Vital Role of Sensory in the Product Development Journey
C. I told you so! True South African Food Choice Stories
D. The flavour that left a bad taste in my mouth! The importance of Bitter Blockers
E. Flavour Trends in Africa – What Flavours are “HOT” for the African consumer?
F. Fragrance Trends - What are international factors influencing Fragrance TRENDS taking?
G. The Sensory Allure of FlowersInspirational flowers bring Botany to the Boardroom for self-discovery, solution-oriented mindset and strategy development. How do journeys using flowers and plants promote wellness and change?
H. The Enigmatic Connection Between Scent and Sensory Perception: A Holistic Perspective
An expert panel drawn from inside and outside of the Flavour & Fragrance industry, explored the topic: “The Science behind the Consumer Brain and its relevance for the Flavour & Fragrance Industry” asking questions including:
1. Why people choose differently - the diversity of the consumer
2. Why products have different appeal.
3. Matching a consumer with a brand.
4. What does it mean for the F&F industry? The live full-day seminar was held on Thursday 14 March 20243 at the Conference Centre of the GIBS Business School in Illovo, Johannesburg. The hands-on Workshop invited participants to: “Identify and Recognise your Sensory Self”, with the session leaving all involved informed, energised, motivated and challenged.
Kelebogile Nondzaba engages in a Q&A with Minal Debipersad, head of marketing at Busch Vacuum and Pfeiffer Vacuum Africa, to talk about the company’s rich history, current offerings, expansion plans, and the significance of their new state-of-the-art premises in Johannesburg.
Busch Vacuum Solutions has a rich history dating back to 1963 when Dr. Karl Busch and his wife, Ayhan Busch, founded the company in Maulburg, Germany. Initially, the company focused on developing vacuum pumps and systems for industrial applications. Over the years, The company has expanded its product line to include a wide range of vacuum, ultra-high vacuum and overpressure technology solutions catering to various industries such as packaging, plastics, food processing, medical, oil and gas, vacuum cooling, and more.
“Driven by a commitment to innovation and quality, Busch Vacuum Solutions has grown into one of the leading manufacturers of vacuum pumps, systems, and service worldwide. With a global presence spanning over 40 countries, our company continues to deliver cutting-edge solutions and service to meet the evolving needs of its customers,” says Debipersad.
The company plays a significant role in Busch Vacuum Solutions’ global operations, serving as the main hub for the company’s presence in the African continent from the head office in Johannesburg. Busch Africa boasts a robust presence with sales and service branches strategically located in Cape Town, Durban, and into Africa in Ghana, Kenya and Egypt.
With a dedicated team of professionals and a strong focus on customer satisfaction and service, Busch South Africa has built a reputation for excellence in providing innovative vacuum solutions tailored to the unique requirements of African markets.
Vacuum pumps and overpressure: We provide a wide range of vacuum pump technologies, including oil rotary vane, dry rotary vane, screw, dry claw, liquid ring pumps, turbo pumps, leak detectors and blowers, catering to various applications and performance requirements.
Vacuum systems: Our vacuum systems are tailored to specific industrial processes, offering central vacuum solutions and turnkey solutions for applications such as packaging, medical and more. These systems integrate pumps, condition monitoring, controls, and accessories to optimise performance and efficiency.
Vacuum and ultra-high vacuum accessories: We offer a variety of accessories such as digital monitoring to monitor equipment health and performance, filters, gauges, valves, and fittings to enhance the functionality and performance of vacuum systems, ensuring reliable operation and maximum productivity.
Service and support: Our national service centres and certified technicians provide comprehensive support, including maintenance, repair, and optimisation services, to ensure the continued performance and reliability of our equipment.
Q. WHAT ARE YOUR FUTURE PLANS?
Expanding market presence across Africa: We aim to further expand our presence in emerging markets and industries, leveraging our expertise and experience to address evolving customer needs and market trends across the African continent. And more so with the Pfeiffer vacuum range of pumps in the high vacuum and ultrahigh vacuum applications.
Developing energy-efficient solutions: The team of engineers develop both proven and tailormade water and energyefficient vacuum solutions that minimise environmental impact and reduce operating costs for our customers, aligning with global sustainability goals.
Advancing digitalisation: Busch and Pfeiffer have invested in digital technologies to enhance the connectivity, monitoring, and control capabilities of our pumps and systems, enabling predictive maintenance, remote diagnostics, and real-time optimisation.
Acquisition of Pfeiffer Vacuum: Busch
Vacuum Solutions and Pfeiffer Vacuum have joined forces to revolutionise vacuum solutions across the globe and specifically in Africa. This expansion broadens Busch Vacuum’s market share across all four vacuum level classes, enabling them to extend their client base from medium and rough vacuum to encompass high and ultrahigh vacuum. This union marked the dawn of a new era in vacuum technology on the African continent.
Overall, our goal is to remain at the forefront of vacuum technology innovation, providing cutting-edge solutions and exceptional service to empower our customers and drive their success in an everchanging world.
Busch Vacuum’s decision to build a stateof-the-art vacuum solutions centre in Johannesburg reflects our commitment to enhancing our operations and services across South Africa and the African continent. The new building serves as a strategic hub for various technical initiatives aimed at advancing our products and solutions to better serve our customers.
Increased capacity: With growing demand for our products and services in Africa, we needed a larger facility to accommodate our expanding operations, including service and pump overhauls, warehousing of stock,
system building, Pfeiffer expansion and technical testing capabilities.
Advanced facilities: The new building houses state-of-the-art facilities such as a fully equipped service centre, Pfeiffer Class 10 000 clean room, volumetric flow testing equipment, liquid ring test bay, online condition monitoring systems, and a dedicated training room. These facilities enable us to maintain the highest standards of quality, precision, and efficiency in our operations.
Enhanced customer experience: This purpose-built facility, was built to streamline processes, improve lead times, and offer more comprehensive support to our customers. The new premises also provide a platform for showcasing our capabilities and demonstrating the value of our products and services to clients and prospective clients.
The launch of this building on the 13th of March 2024 is a significant milestone for Busch Vacuum Solutions in Africa. It represents our ongoing commitment to innovation, excellence, and customer satisfaction.
The presence of our Co-CEO, Ayla Busch, and the head of the economic department from the German Embassy, Mr. Enrico Brandt, underlines the importance of this event and highlights the strong partnership between Busch Vacuum Solutions, key stakeholders and clients.
During the launch event we will showcase the capabilities of our new facility, demonstrate our latest technologies, and engage with clients to understand their evolving needs and challenges. It’s an opportunity for us to strengthen relationships, foster collaboration, and demonstrate the teams dedication to driving success for our customers in Africa and beyond.
Busch Vacuum Solutions boasts a robust presence with sales and service branches strategically located in Cape Town, Durban, Ghana, Kenya and Egypt. The expansion into Africa presents an exciting opportunity for Busch and Pfeiffer Vacuum to bring our cutting-edge vacuum technology to the markets and industries across the continent. “While we have established a strong presence in South Africa, we recognise that the vast potential of the African continent extends far beyond its borders, and there is a growing demand for innovative vacuum solutions across various
sectors.” highlights Debipersad.
Africa’s diverse economies and industries, ranging from manufacturing and mining to agriculture, oil and gas and healthcare, present numerous opportunities for us to make an impact. By expanding our reach into new regions and countries, we aim to leverage our expertise and experience to address the unique challenges and requirements of African businesses and industries.
With our comprehensive range of products, services, and technical expertise, we are well-positioned to support the development and growth of key sectors across Africa. Whether it’s providing vacuum solutions for packaging and processing applications in the food and beverage industry, supporting mining operations with reliable vacuum pumps, or assisting healthcare facilities with specialised vacuum systems, we are committed to meeting the diverse needs of our customers across the continent.
Busch has embarked on several transformative projects to introduce and advance Pfeiffer Vacuum’s cutting-edge solutions across Africa. Sean Pieterse, managing director of Busch Africa, elaborates on the acquisition of Pfeiffer Vacuum stating, “Busch Vacuum Solutions Africa has been given a strong boost with the acquisition of Pfeiffer Vacuum. As a full subsidiary of Pfeiffer we now add their world leading range of high and ultrahigh vacuum pumps, vacuum systems and components as well as leak detection services and products. Our focus is on service and being close to our customers, and we strive to be recognised as the smartest solution provider across the continent. I give our Pfeiffer customers my personal commitment that they will receive the same care and attention that Busch offers the market now.”
Busch Vacuum Solutionswww.buschvacuum.com
Pfeiffer Vacuumwww.pfeiffer-vacuum.com
In today’s rapidly changing world, Ecowize is steadfastly contributing to a brighter, cleaner future. We are continuing to expand our already comprehensive range of chemicals.
While innovation drives us to develop more sustainable and efficient products, it is our core values that navigate us toward developing best-in-class chemical solutions beyond the food and beverage industry.
Throughout the process, teamwork and transparency underpin every step, giving us the confidence to stand proudly behind our range of products.
At Ecowize, our journey of innovation begins by simply listening to our customers. We see your feedback as more than just comments; we consider it invaluable guidance that helps us imagine new and improved versions of our products.
Together, our dedicated team of chemists, engineers, and consultants explore the intricate world of active ingredients formulating until they find the perfect balance for effective, stable and sustainable products.
We subject all our products to rigorous testing in line with global benchmarks. This includes the European Standard (EN) testing protocols for disinfectants, as well as the South African adaptation (SANS). Every hard surface disinfectant we offer is registered with the NRCS under VC8054, meeting stringent criteria for use on food contact surfaces.
Our suite of chemicals undergoes thorough toxicology evaluations by autonomous entities such as Intertek or NSF International. These organisations manage the registration of non-food compounds that are used for food contact and non-food contact food surfaces, ensuring compliance with food safety norms and regulatory mandates.
At Ecowize, adherence to rules and regulations is not just a requirement—it is a fundamental aspect of our corporate conduct. As the food safety industry
" At Ecowize, adherence to rules and regulations is not just a requirement—it is a fundamental aspect of our corporate conduct."
grapples with ever-evolving regulations, we stay ahead of the curve, continually adapting to uphold the integrity of our products and guarantee compliance with industry standards. When regulations shift, we respond swiftly, updating our formulations to align with new requirements without compromising product quality.
Our sales and operation teams undergo extensive training, equipping them with the knowledge to educate our customers on effective product usage. They provide expert recommendations for products and equipment to streamline applications, thereby minimising costs and risks for our clients. We don’t just supply chemicals, we serve as a valuable resource for our customers. Our team provides insights on correct sanitisation procedures and establishes robust protocols to be followed during microbial outbreaks, ensuring that our customers are always prepared and protected. At Ecowize, the safety of our employees and customers is more than a priority—it’s a fundamental value that defines who we are. As we gear up for an exciting new chapter with the launch of our upcoming products, we stand proudly behind our commitment to quality, safety, and service. By focusing on customer feedback, collaboration, stringent testing standards, and proactive regulatory compliance, we are setting the stage for a cleaner, safer future — one chemical at a time.
Images: Supplied by client
The installation of an Ishida multi-head weigher at Roldrob SA, one of Poland’s leading poultry processors, has enabled the company to greatly increase production throughput and efficiency, reduce giveaway and improve the quality of the finished product.
The Ishida CCW-RV-214W-1S-30-WP multihead weigher, a 14-head models with 3 litre hoppers, at Roldrob’s plant in Tomaszów Mazowiecki is handling a range of fresh, chilled and frozen products, including breaded items such as chicken nuggets. The weigher has replaced a manual weighing process and, as the company’s production manager Sławomir Kołodziejek confirmed, the result has been emphatic.
“Although we had a very committed and competent team, manual weighing is extremely difficult and time-consuming, and
" The weigher is currently handling a variety of pack sizes from 120 grams to 10 kilograms, delivering consistent accuracy across all sizes. The most common pack size are 400g tray which are filled at up to 35 trays per minute. "
the probability of weighing errors is very high,” he explained. “Such inconsistencies mean increased costs and lower productivity.
“By comparison, the capabilities of the Ishida weigher, with its enormous capacity and impressive weight consistency, are unrivalled.”
The weigher is currently handling a variety of pack sizes from 120 grams to 10 kilograms, delivering consistent accuracy across all sizes. The most common pack size are 400g tray which are filled at up to 35 trays per minute. Ishida - www.ishidaeurope.com
Verni speciality construction products has a wealth of experience in battling with different resin screed systems applied by contractors.
The company, manufactures and applies its flooring systems by offering a singleline guarantee with no split responsibilities or double mark-ups. Verni was recently contacted by Excellent Meat, packagers of high-quality meat for local and international markets. They were called to assist in specifying the correct flooring solution for the deli production expansion to its Elsies River facility. Verni got involved in the design stage and with many years of experience in the industry were able to recommend appropriate systems to suit the client’s production requirements and budget. Extra attention was paid on surface preparation as is standard on all Verni projects. This ensures the successful applicaton of the flooring systems.
Supaflor-PU systems, which are hardwearing, hygienic and chemical resistant polyurethane floor screed systems were chosen and applied to all three phases of the project. These systems are food-grade and do not allow for bacteria growth. SupaflorPU is a non-slip system and suitable for wet environments.
SUPAFLOR-PU HD 9MM
Supaflor-PU HD 9mm was specified to be applied in high traffic areas, which are exposed to severe mechanical damage from meat hooks dropping and pallet trolleys. The system is extremely durable and can withstand the harshness of such an environment.
Supaflor-PU SL Screed was specified in the balance of the areas, which are exposed to water and foot traffic. Even though the flooring is medium-duty, it is still hardwearing, slip resistant and easy to clean. In order to maintain compliance and for ease of cleaning, Supaflor-PU W, Verni’s polyurethane walling grade was installed to walls and columns to form a coved skirting. The Supaflor-PU Systems installed were used in conjunction with the company’s range of fast curing primers in order to ensure the
project deadline was met.
All expansion/construction joints within the concrete were mirrored through the Supaflor-PU screeds and sealed with VerniPU (Hi-chem) joint sealant.
The project programme was tight. Verni put all efforts in to ensure the client achieved their deadline within budget and ensuring they received a world-class production facility.
"Supaflor-PU is a non-slip system and suitable for wet environments."
Verni has 18 years of proven performance in the food and beverage processing industry. The company can undertake complete restorations, breaking out existing flooring systems and concrete, compacting and installing new stainless steel drains and installing Verni-Supaflor resin flooring systems.
Email: info@verni.co.za
The meat, poultry, fish and seafood value chain offers some of the brightest prospects in Africa’s quest to provide nutritious and abundant food to its growing population and to meet the drive for sustainable business and economies in the continent, now and into the future. These value chains are also set to undergo the most aggressive transformation, as the sector is projected to register more investments in aquaculture farms; storage, processing and packaging facilities; and retailing infrastructure to meet rising demand for sustainable and affordable protein sources in Africa. The inaugural edition of the Africa Meat & Poultry Expo offers the perfect platform to bring together the key actors
“Discover the latest products and technologies - from feed, to equipment and packaged products - at the Expo Hall.”
in the meat, poultry, fish and seafood value chains in Africa and globally to define the future of the sector in Africa, with trade & market access, innovations & sustainability the overriding themes at the trade show and conference.
Discover the latest products and technologies - from feed, to equipment and packaged
products - at the Expo Hall.
The Africa Meat & Poultry Expo 2024 edition will feature an Expo Hall showcasing the A-Z of the meat, poultry, fish and seafood industry, including Fresh and packaged meat, poultry, fish and seafood products
Nutrition and Health products - animal feed, supplements, vitamins and minerals etc
Aquaculture Farming Equipment & Technologies
Processing and packaging technologies,
The Africa Meat & Poultry Expo (AMPEX) – the premier trade show and conference for the thriving meat, poultry, fish and seafood industry in Eastern Africa and beyond. Join more than 5,000 attendees at the Sarit Expo Centre in Nairobi, Kenya from June 12-14, 2024, for Eastern Africa’s Biggest Meat, Poultry, Fish & Seafood Industry Trade Show. This highly anticipated event brings together a diverse range of stakeholders, all under one roof, including: Abattoirs and cottage processors of meat, poultry, fish and seafood and their value added products; Commercial and industrial processors of meat, poultry, fish and seafood and their value added products; Formal retailers including supermarkets and convenience stores Operators of hotels, restaurants and cafeterias, including fast-food outlets and delis Commercial butcheries and other outlets in meat, poultry, fish and seafood products; Farmers, traders, distributors and dealers in meat, poultry, fish and seafood products; Global, pan-African,
engineering and automation tech; storage, digital and other supply chain solutions. Ingredients & Chemicals - spices, herbs, preservatives etc
Lab and food safety technologies; consultancy, training and testing services
Renewable energy, Utilities and more Financial & Insurance services
The Africa Meat & Poultry Expowww.africameatpoultryexpo.com
regional, national Government ministries and agencies; county government departments and agencies; Suppliers of cold-chain, post-harvest handling, storage, processing and packaging technologies, renewable energy and other services; NGOs/ development organisations and academic/research institutes involved in the meat, poultry, fish and seafood value chain. Discover the latest technologies, market trends, and value-added products in Africa’s fast-growing meat, poultry, fish and seafood value chain! With three days of immersive learning, daily conferences, and a dynamic Exhibition Hall showcasing fresh and processed products from Africa and around the world, AMPEX offers unparalleled sourcing, networking, and business opportunities. Don’t miss out on this unique platform to forge valuable connections and drive the growth of the meat, poultry, fish and seafood value chain in Africa! Get ready to experience the future of the industry – join us at AMPEX 2024 – Eastern Africa’s Biggest Meat, Poultry, Fish & Seafood Industry Trade Show.
Acts of fraud can have far-reaching effects on consumer trust, and can threaten a brand’s reputation. As food manufacturers, brand owners and industry professionals, it’s imperative to comprehend the complexities of this issue and implement strategies to combat fraud effectively.
The rise of food fraud presents the food industry with an ongoing challenge. For meat, fish and poultry, the risk of fraud is significant. This is due to a combination of factors, including the high value of these products worldwide, the similar sensory properties of different species, and the ease with which comminuted and processed products may be adulterated.
Acts of fraud can have far-reaching effects on consumer trust, and can threaten a brand’s reputation. As food manufacturers, brand owners and industry professionals, it’s imperative to comprehend the complexities of this issue and implement strategies to combat fraud effectively.
Food fraud can take on different forms in meat, fish and poultry products. Typically, these acts of fraud involve adding something and not declaring it, or mislabelling product information, or substituting one species with another – all performed with the intention of making extra profit.
Some examples of different types of fraud include:
• Adding undeclared plant- or dairy-derived filler materials to processed products to bulk them up
• Adding undeclared colourants to products to improve their perceived quality
• Adding undeclared preservatives to products to prolong shelf life
• Selling frozen and then thawed products as fresh products
• Mislabelling the species, country of origin or production method of a product
• Diluting, or substituting one species (usually of higher value) for another (usually of lower value)
• Not declaring the use of substances such as antibiotics and growth hormones
Of all the historic incidents of meat fraud, the ‘horsegate’ scandal of 2013 is probably the most notorious. Hundreds of tonnes of European beef products were found to contain undeclared horse meat. The incident revealed a major breakdown in the traceability of the food supply chain, and heightened food industry and consumer awareness around species authenticity.
In South Africa, studies revealed that 31% of fish samples and 68% of processed meat products collected from local retail outlets were found to be fraudulent, containing different species to the ones indicated at the point of sale.
Although these study findings cannot be extrapolated industry-wide, they indicate that the issue of food fraud is indeed prevalent in the local context.
Consumers rely on the accurate and complete declaration of food constituents to enable them to make product choices that are consistent with their lifestyles.
Products that are mislabelled can pose major ethical concerns for consumers with aversions to consuming particular species. For example, people of the Muslim and Jewish faiths are prohibited from consuming pork products, and beef products are prohibited in Hinduism. Fraud involving such products can have a major emotional impact on these consumer groups.
Furthermore, products that contain undeclared dairy or plant filler materials (such as soya or gluten) as bulking agents may pose an allergenic risk to select
individuals which can be life-threatening.
Some other undeclared compounds can pose health concerns, for example antibiotics, veterinary drugs and toxic substances such as melamine, formaldehyde and azodyes.
The mislabelling of products sometimes occurs when supply chains are complex and traceability becomes difficult. Whether deliberate or unintentional, mislabelling leads to compromised product authenticity, and puts a brand’s image at risk.
Additionally, products may be contaminated with undeclared species during processing. The need for high production efficiencies, the use of difficultto-clean equipment and insufficient species-control guidelines are some of the factors that contribute to the prevalence of cross-contamination. Although crosscontamination is usually unintentional, it can lead to the same deterioration of consumer trust in products and in the manufacturers producing them.
It can be challenging to stay one step ahead and protect your products and business against food fraud, but there are strategies that can be implemented.
Firstly, it is important to retain transparency and traceability throughout your supply chain. You must try to track products from source to shelf and be able to identify fraud ‘blind spots’ to minimise the vulnerability of your products.
Next, you must establish stringent quality control protocols, to verify the authenticity, composition and integrity of meat, fish and poultry products. These can take the form of regular supplier audits and inspections and laboratory testing to detect fraudulent activities, where products are spot-checked for the presence of undeclared species and adulterants.
It is crucial to prioritise species-specific testing and screening for adulterants, particularly for those that pose a food safety risk to consumers, such as common allergens, or may have ethical implications. Regular testing becomes essential whenever there is suspicion of adulteration or contamination, and is a valuable tool for the ongoing monitoring of meat, fish and poultry product authenticity.
Lastly (although numerous other strategies exist), there must be a focus on consumer education. By empowering consumers with knowledge about food fraud, and an awareness of how to make informed purchasing decisions – such as reading product labels, supporting transparent and reputable brands, etc. – the risk of food fraud can be reduced.
We invite you to discuss your testing objectives and food fraud concerns with our team of experts. Together, we can work towards ensuring the integrity of your products and combating food fraud.
“We are known for our high quality of products and our attention to customer service. We are proud of our product, and deliver the best after sales service to our customers to ensure they have a happy buying experience. The after sales relationship is very important to Icecold Bodies,” he points out.
“Times have changed dramatically since March 2020, and market conditions continue to become tougher. With price increases in all input material, we needed to be more innovative to ensure we stay competitive. “We also recognise the need to spend more time on research and development to satisfy our customers’ requirements. In tough times, it is not easy to spend money on research and development, but to survive you need to do things differently. We joined hands with some of our key suppliers to develop new products for the industry.
coating of anti-microbial properties to assist and maintain the highest standards of hygiene. The anti-microbial coating prevents contamination during the loading, off-loading and transportation stages of food products. The technology also kills the pathogens on contact and this stops bacterial spread inside the body. “We will always have to clean, but with the new antimicrobial skin, we can have peace of mind knowing that we have assistance from the skin itself to protect our product against harmful pathogens,” Gildenhuys enthuses.
• Standard, brilliant white skins for inner and outer skins
• Anti- Microbial Ice Grey (Rhinotex) for internal use
• Rhinotex for external and internal use.
“With guidance from our competent sales team, the customer can choose the best options/combination of skins for his product. Our goal is still to deliver the best product possible to satisfy the customer’s needs and we do understand that the customer requires a very durable body that can satisfy his needs at a competitive price,” he concludes.
Icecold Bodies – www.icecoldbodies.co.za
If their business grows, our business also grows – so it is a win-win situation.” The company successfully launched its anti-microbial skin for the food industry recently. The technology features a surface
Icecold Bodies is a household name in the refrigerated and dry freight transportation industry in South Africa. Food Review spoke to Burt Gildenhuys on what makes their product offering stand out. Images:
“We introduced a new product Rhinotex skin. This skin is very durable and strong. It performed excellent during the tensile, flexure and punch tests. The skin is designed to be more robust and will damage less, eliminating small damages. The Rhinotex skin is an excellent choice for trucks and trailers that are exposed to harsher working conditions. It can stand up against the small bumps and rough handling during loading and off-loading. The skin is more resistant to side impact and is not damaged easily,” he points out. Icecold Bodies now provides a broader range of skins to customers to choose from:
4th generation polyurethane insulation increases the thermal properties of between 15 to 20%. The aim of this, in combination with the Rhinotex skin, is to deliver a durable and robust insulated body with better temperature control and cooling fuel efficiency.
While the cost-effective production of meat, poultry & fish products is an ever-present topic for food development teams, the safety of these food products as well as the eating quality remains of great interest within the industry.
With South Africans having dealt with increased bouts of load shedding recently, the spoilage of meat products has been thrusted back into the spotlight. Assisting producers with the supply of wholesome and safe to consume products is a key fundamental for us at Brenntag. We also assist our customers in developing great tasting food products through our technical expertise and supplier support.
To address the issue of food safety in meat products, we have partnered with Corbion, a supplier of a range of food ingredients and solutions for use in foodstuffs to reduce the susceptibility to microbiological spoilage of such products. When it comes to food safety, few products can perform as well as our Opti.Form Powder. Opti.Form delivers top-shelf Listeria control and extends shelf life, all while improving yield, purge and texture in meat and poultry products. The product is a very effective antimicrobial powder blend suitable for use in dry blend and liquid applications. It’s low dosage rate makes it a very cost-effective solution for use in a wide range of applications and is often incorporated in batch pack solutions or can be used directly in emulsions and/or brine solutions. We have seen the impact of Listeria in the ready-to-eat meat segment and recommend this offering for the control of Listeria specifically. As noted, this blend
“With South Africans having dealt with increased bouts of load shedding recently, the spoilage of meat products has been thrusted back into the spotlight.”
of antimicrobials with sodium lactate, sodium acetate and sodium diacetate combined with the specific production method, makes this a highly effective food safety offering.
The use of salt as an antimicrobial agent in lowering the water activity and enhancing flavour is well documented, but this humble ingredient also plays a role in food texture. Salt, however, has several functionalities in meat products from allowing proteins to bind more fat and water to controlling colour development in fresh meat products. Reduction of salt driven by regulation has led to a plethora of solutions with the initial being Potassium and yeast based offerings to ensure that the umami flavour profile is well maintained. These do have their own challenges, as the balance of providing safe to consume and great tasting processed meat and poultry products need to be maintained. A very good solution in our
arsenal of products include a fermentation based flavouring solution in our PuraQ Arome NA4, with Purasal HiPure P Plus being another solution. Apart from these Brenntag can also provide animal proteins to further enhance flavour in meat dishes and/ or stocks. Brenntag’s Food Solutions division has developed their own range of blends and solutions to aid food producers in providing products with reduced salt and more specifically sodium contents. This combined with ingredients from our ingredients partners allows us to offer a wide range of solutions to our customers who seek to deliver great tasting products while adhering to strict regulatory requirements.
Phosphates have been used for the “unfolding” of proteins to allow for improved moisture binding for almost a century. With increased consumer demand for the reduction or complete removal of these salts for a cleaner label offering, producers have yet another challenge to contend with. While there are various hydrocolloid offerings that can be used to help bind water, the specific functionality of phosphates to use muscle fibres to bind inherent water makes it somewhat unique as a food ingredient. Continued pressure for replacement or removal thereof has led to some advances where phosphate-free brines are being offered. The use of fibres in such solutions can allow for cost savings, improved moisture binding, easier injection processes and even
improved sensory aspects such as juiciness and texture. Whether you are producing fresh, frozen or IQF products, we can assist in providing you with a suitable solution such as our Chicken 150 offering recently showcased at FIE Frankfurt.
Whether your preference is for breaded or battered meat, poultry, or fish offerings, the additional sensorial appeal these coating systems provide cannot be denied. They are intended to create a tasty crust, with a degree of crunch and flavour profile dependent on the type of coating used. Producers may choose either method though a good understanding of the end application and desired functional profiles are important. Breadings are all about providing an additional sensory dimension to meat and poultry products through their contribution of colour, flavour and texture. These adds a protective layer keeping the protein tender and juicy on the inside and crispy on the outside. A double breading process, yields better coverage, appearance and hold times. Such a system is a dry application that will
typically provide sufficient oil uptake and moisture loss to ensure the correct sensory elements as noted before. Batters on the other hand are wet application products that will set during the frying process to provide the desired coating. While also providing a substrate for flavour and colour delivery, batters are much softer coatings than breading systems. We understand the need for a two stage or three stage coating system
and can help you develop the most suitable offering through our ingredient offering. So, whatever your desired end product, Brenntag is suitably able through their diverse portfolio to help you develop the right product you need or improve based on the latest market trends.
Brenntag – www.brenntag.com
You partner for food safety
Chiorino manufactures conveyor and process belts that full comply with the latest European and International Food Regulations, and are particularly recommended for HACCP systems with Certified Food Compliance.
Key features: Excellent resistance to cut and abrasion
Superior resistance to most aggressive fats and oils
No edge tray
Very high flexibility
Extraordinary Resistance to Cleaning Systems
Thanks to the high resistance to hydrolysis, HP belts and HP ‘Compact Drive’ belts do not undergo deterioration due to the “Clean-In Place” washing and sanitization processes with warm water, steam, foam and aggressive detergents. The user can benefit from the belt’s long service life and significant costs reduction.
Chiorino HP belts are at the forefront of hygiene and food safety with total compliance of the HACCP system.
Johannesburg | T: +27 (0)11 397 1268 | andrew@chiorino.co.za
Cape Town | T: +27 (0)21 510 1361 | wh@chiorino.co.za
Durban | T: +27 (0)31 792 5500 | sr@chiorino.co.za
www.chiorino.com
With over 20,000 units sold, FastBack stands as the go-to conveyor for handling a diverse range of challenging products, from fresh chicken to snacks, fresh produce, cookies, candies, and beyond.
Its patented slow-forward and fastback horizontal motion technology has revolutionised the industry, setting the standard for excellence.
Originally introduced with the FastBack Horizontal Motion Conveyor, the FastBack lineup now encompasses a comprehensive suite of feeding, proportioning, and lining solutions for product handling. Each solution in the range inherits FastBack’s signature benefits, ensuring gentle product transport through its unique slow-forward and fast-back horizontal motion cycle.
As the unrivaled leader in its field, FastBack continually innovates, incorporating design features tailored to meet customer needs and preferences. These conveying solutions prioritise product integrity, avoiding damage or segregation, and preserving coatings. FastBack reliably handles even the most challenging products, all while remaining energy-efficient, quiet, and adaptable.
PROPORTIONAL GATE 3.0 WITH CROSS FEEDER SECTION
This groundbreaking proportional distribution system by FastBack uses unique cylindrical outlets that rotate to divert a proportional
“With over 20,000 units sold, FastBack stands as the go-to conveyor for handling a diverse range of challenging products, from fresh chicken to snacks, fresh produce, cookies, candies, and beyond.”
portion of product, so the main product supply continues to flow as it allocates amounts to individual weigher/bagmaker stations. Downstream stations are no longer “starved” and do not need to wait for product.
The patented design introduces various advantages that make it the premier gate in the industry. Proportional, granular feeding keeps product uniform and improves packaging, and on-machine seasoning performance adds 1 to 5% improvement in overall line efficiency. The gentle, innovative design diverts product without creating a single pinch point which reduces typical product breakage by 4 or more percent.
Ideal Applications for FastBack Revolution®
The gentle, innovative design diverts product without creating a single pinch point which reduces typical product breakage by 4 or more percent.
Proportional Gate include snack foods, frozen fruits and vegetables, confectionery, cereal, pet food, meat and poultry, French Fries and any product which readily conveys on a FastBack.
Heat and Control –www.heatandcontrol.co.za
Our value-added systems prepare and cook consistently superior beef, pork, chicken, turkey, fish and other meat products including alternative meat to create a distinctive quality that stands out in the marketplace.
• Preparation + Processing
• Battering + Breading
• Frying + Oil Management
• Branding + Searing
• Cooking, Roasting + Drying
• Coating + Seasoning
• Product Handling
LOOKING BACK. PRESSING FORWARD. ALWAYS INNOVATING.
Salt is a component that ignites a debate between consumers and the food industry. These years, the keyword is ‘reduction’, as seen in the increase of products on sale with a salt related claim (low/no/reduced sodium).
Snacks is one category with the highest percentage of product launches with a reduced salt claim. Awareness of salt reduction is growing. Encouraged by consumers’ expectations and regulations, food manufacturers are reformulating their recipes to reduce the salt content. It is an opportunity to go towards or reinforce a “natural” image with consumers. The reformulation of food recipes is also an opening for innovation and promoting products to new consumers such as the elderly or younger generations. All food categories are concerned but mainly the snacks where the consumption has increased in the recent years.
Reducing salt is not as easy as it would seem because it plays multiple notes in food. When you reduce it in food, the flavours are less intense. Consumers consider flavour and taste to be important when choosing a product. The salt used in the formulas has an impact on the price of the final product. It is an inexpensive way to give food flavour. Reducing salt means finding tasty and cost-effective alternatives to maintain gustative attractiveness of products. Let’s see how yeast extracts can help formulators to reduce salt while preserving the taste of their products.
“These years, the keyword is ‘reduction’, as seen in the increase of products on sale with a salt related claim (low/no/ reduced sodium). ”
Biospringer successfully supports manufacturers in addressing the worldwide movement for salt reduction by offering a wide range of yeast extracts that subtly reveal the flavour of their products.
In short, yeast is a natural flavouring ingredient that works just like spices. When added to a recipe, it can bring out taste and boost flavours. There are different types of yeast ingredients and each one has a specific influence on taste as is demonstrated in our 360° wheel of taste. It allows you to get subtle and savoury taste profiles by bringing base-notes like bouillon, but also specific notes like meaty, cheesy, and vegetable flavour notes according to the product.
Our solutions allow food formulators to reduce salt by up to 30 percent without compromising on taste. For example, in a smoked yeast seasoning “yeast extract creates a more rounded and balanced flavour profile while reducing salt content in your recipe” – says our food experts.
At Biospringer, we’re proud to be a specialist in creating food ingredients from yeast. Our mission is simple: we partner with our clients to create innovative and natural origin ingredients from yeast fermentation, helping to make food tastier and healthier while being reliable and respectful of the planet and people. With our extensive product range, dedicated technical and scientific teams, and extensive R&D, we help our customers to develop flavourful recipes, solve specific development challenges, and create healthy and nutritionally balanced products. As a business unit of Lesaffre, Biospringer offers innovative solutions that are as relevant now as they were at our founding, back in 1872.
The all new Arrakis MRRK roller mill from Bühler has a host of new features and improvements. In line with the trend for increased digitisation and automation, the roller mill has state-ofthe-art hardware and software for smoother production and enhanced operational efficiency.
“Digitisation has the potential to revolutionise almost every aspect of the food, feed and mobility industries,” comments Glen Koster, Area Sales Manager, Bühler Johannesburg. “Harnessing the power of digital technology means we can address vital issues such as food safety, transparency along the value chain, energy conservation and waste reduction more efficiently than ever before.”
The internet of things (IoT), cloud computing and other innovative digital technologies are transforming the way the world works. Bühler aims to be at the forefront of this transformation. More than 85 % of Bühler’s solutions can be accessed via a single, secure platform, taking productivity to the next level.
“For our customers, this is like having your best operators working around the clock. The ability to instantly transform data into realtime action means that unplanned machine downtime, and the wasted energy that goes with it, may soon be a thing of the past,” predicts Koster.
With Bühler automation systems, food manufacturers can fully automate their tracing process. This helps reduce administrative work up to 80% compared to manual tracing and ensures the delivery of seamless trace information for any audit within minutes.
Looking at the latest innovations incorporated in the all-new Arrakis, the feeding unit provides a continuous product flow and ensures an even spread. This is important because feeding is a crucial step in the grinding process. The design has been kept deliberately simple, with no need for an additional motor and frequency converter due to the fixed-speed feeding roll being connected directly to the main roll’s drive.
“This straightforward system ensures that less time is spent on installation and maintenance,” says Koster. “The heart of Arrakis is its grinding unit, a true pillar you can rely on thanks to its stable grinding performance.”
In addition, Arrakis uses a proven loadcell sensor to keep a constant product level in the inlet and adapts the feeding gap to ensure a stable product flow over the entire gap of the grinding rolls. This increases operational reliability and minimises the need for operator intervention.
When the machine is not in operation, the feeding gap is closed automatically, preventing any accumulation of product between the rolls. This saves you time and energy when restarting Arrakis. A quick release function allows fast opening of the feed module.
"With Bühler automation systems, food manufacturers can fully automate their tracing process. "
Thanks to its wide opening angle, the cleaning flap ensures the rapid discharge of any product remaining in the feed module. These design features save time by greatly simplifying cleaning operations, streamlining all the required steps.
The new solid synthetic scraper hovers tightly over the rolls to replace the bristle brushes. The scraper experiences up to three times less wear and eliminates the risk of product accumulation. This results in improved food safety and decreased maintenance.
The flexible knife holder allows the knives to align themselves to the surface of the rolls automatically by constantly applying optimal pressure, eliminating the need for manual adjustments. The blade also undergoes uniform and therefore reduced wear.
The integrated grinding gap adjustment is stripped down to its essential parts for a simplified design that facilitates cleaning
Images:
and maintenance. The patented grinding gap adjustment ensures rigidity and stability over time to maximise grinding performance.
In terms of state-of-the-art control, Arrakis has an intuitive interface that provides a quick, simple overview of key operating parameters. Accessible in English and Chinese, it makes controlling and monitoring Arrakis straightforward. The integrated touchscreen is available as an optional extra is it is not essential to control the roller mill.
“Safety is our top priority, and Arrakis integrates several protective features to ensure safety without hindering performance,” says Koster. Perforated side panels allow for quick and safe inspection of Arrakis while the machine is running. An added bonus is improved cooling by means of optimised airflow. Safety grids protect roller mill operators from moving parts while affording them optimal access for product sampling.
the robust casting frame with the loadcarrying structure translates into a high vibration absorption. This durability ensures reliability for long operating periods. Arrakis is built to the same footprint as MDDK, ensuring that one-to-one replacements are possible. Installation is fast and simple with no need to adapt the flowsheet or extend the existing building.
The Arrakis MRRK forms part of Bühler’s extensive roller mill and integrated grinding system portfolio. It includes the Dolomit MDDP/Q, the Diorit MDDY/Z, the Antares MDDR/T and the Arrius MRRA. “The Arrakis MRRK roller mill represents the successor to a milling icon,” says Koster.
efficiency, and the optional integrated touch screen for ease of operation. “New features have also been included to guarantee hygienic and safe operation,” adds Koster. The Arrakis offers overall best performance for a straight production line.
“The Arrakis is the latest addition to our state-of-the-art roller mill portfolio. Optimally equipped to efficiently grind high throughput of the same commodity, Arrakis is stable and reliable, easy to operate and allows for fast and simple installation,” highlights Koster. It is available in a four- and eight-roller configuration.
As the challenges facing our planet grow, so does the need for game-changing solutions. Harnessing the power of digital technology means we can address vital issues such as food safety, transparency along the value chain, energy conservation and waste reduction more efficiently than ever before.
Looking at the sturdy design of the Arrakis,
A special focus of the design is the increased robustness and reliability of the grinding unit, quick and easy installation, a simplified feeding unit for enhanced
Buhler – www.buhler.co.za
A reassuring, familiar face – but with a host of new features and improvements.
Same footprint, trustworthiness, state-of-the art hardware and software for smoother production and enhanced operational efficiency. This is the all new Arrakis.
Sugar’s impact on health has triggered a confectionery revolution. Carien Schoeman from Savannah explores the realm of purpose-driven confectionery, addressing the growing demand for treats that combine indulgence with health benefits. Discover innovative solutions and functional ingredients reshaping the sweet landscape.
In the last decade or so sugar has been villainised due to its role in increased frequency of chronic illnesses like diabetes and obesity globally. One of the top current consumer trends is healthy indulgence. Consumers are looking more and more for the best of both worlds, indulgence with health benefits. The confectionery world is not excluded from this trend, on the contrary it’s a big driving force in this sector of new product launches globally. Consumers are looking for more than just full sugar or sugar free options when it comes to confectionary. The need for products that offer a health advantage beyond basic nutrition, is increasing. Customers are actively searching out functional products with active ingredients and claims that offer holistic health benefits.
Reducing sugar or using a sugar alternative is one of the ways to increase the health benefits of a confectionery product. Sugar is the main ingredient in most confectionery products, sugar replacements need to be both sweet and functional properties in the final product. In confectionary sugar is widely used for its pleasant sweetness, ability to carry flavour, caramelise, act as a texturising agent, and many more technical properties. Replacing sugar has been proven to result in some challenges. With BENEO products like
“Reducing sugar or using a sugar alternative is one of the ways to increase the health benefits of a confectionery product.”
Palatinose and the Orafti range of inulin and oligofructose from Savannah Fine Chemical a guilt-free indulgence is possible.
Palatinose (isomaltulose) is a functional carbohydrate with a GI of only 32 giving a smart sustainable energy solution to sucrose replacement. It is derived from sugar beet and having similar technological properties than normal sugar, it has a mild sucrose-like taste it allows flavours to shine in products and enhancing the overall indulgent experience. Palatinose lowers the blood glucose response with slow-release action thus ensuring no sugar spikes or crashes.
Palatinose is fully digested and thus does not result in a laxative effect compared to other sugar alternatives. Replacing 30% of the sucrose with Palatinose will already have a positive effect on the blood glucose response compared to the full sucrose version.
Palatinose has a teeth friendly version available, making it a perfect ingredient to use in treats for children. Palatinose is perfect to utilise in gummy applications, chocolate, marshmallows, cereal, and nut bars to name but a few.
The Orafti range of inulin and oligofructose have long been used for sugar and fat reduction. Orafti Inulin and oligofructose are natural vegetable ingredients. Orafti Inulin and oligofructose are soluble fibres derived from the chicory root. Orafti Inulin and oligofructose are the most studies soluble fibre prebiotics available on the market with numerous substantiated health benefits based on scientific studies. These health benefits include prebiotic for gut & digestive health, lower effect on blood glucose, increase in calcium absorption.
The unique combination of technical properties and link to health benefits has already made Orafti Inulin and Oligofructose a worldwide success in the food and beverage industry as a replacement for sugar. Orafti Inulin and oligofructose have no effect on taste or texture of the final product. Orafti Inulin like Orafti HSI is perfect for use in reducing sugar in chocolate, with the added benefit of a creamier chocolate. Orafti L85LL is a long shelf life oligofructose syrup that can be used as a glucose syrup and sugar replacement in products like gummies, marshmallows, liquorice, jellybeans, caramels, toffees, nougat, granola bars and protein bars. Find all these product solutions and more at Savannah Fine Chemicals. Savannah
of additives to help create the taste, texture, performance and appearance you need for your food & nutritional products. We represent leading global manufacturers & our specialists can provide you with unrivalled sales support bringing the highest quality products to market:
Bakery ingredients: flavour, texture and fortification - Beverage ingredients for innovation - Confectionary: healthier & tastier alternatives to enhance your brandCulinary solutions for sauces, dressings and prepared meals that will innovateDairy & Desserts: texture and functionality - Flavour & fragrance creation - Health & sports nutrition.
+27 31 313 3338
+27 21 830 5306
Snack trends are constantly evolving making this market one of the fastest growing categories in the food industry and while consumers are looking for comforting convenient snacks – they are also consciously seeking products with healthier options such as less sugar and more functional ingredients, explains Andrew Green, snacks business unit manager, Ishida Europe.
We explore the move towards the use of natural ingredients and the increasing demand for intuitive product labelling. Not forgetting the important role that colour plays. After all, people eat with their eyes first, therefore, confections must look appealing and delicious at first sight. According to Euromonitor International, value sales of snacks are expected to show higher growth rates during 2022 to 2026 than in 2020 and 2021, and healthy snacks are projected to see the highest CAGR.
Pre-Covid the handling and sealing of sustainable packaging materials and the overall reduction of plastic took centre stage and were seen as the focus of innovation for snack manufacturers. However, during and post Covid, manufacturers had to re-focus both to keep up with the rapidly evolving shift in consumer demands and survive in today’s challenging macro environment. Indeed, Covid lockdowns gave snack
“This makes changeover time a more significant factor than just production speed in maximising throughput.”
products a significant role in households across the globe. Combined with the worldwide adoption of the work-from-home culture, this led to the exponential growth of the snack market in the last three years.
At the same time, rising health concerns globally, and shifting lifestyles and dietary patterns, have fuelled demand for a variety of snacking options. This trend is expected to continue during the forecast period, as snack manufacturers focus on diverse world food flavours, functional foods, on-the-go snacks and a greater range of packaging sizes and formats.
With increasing consumer demand for greater variety, production runs for many snacks can be shorter. This makes changeover time a more significant factor than just production speed in maximising throughput. Rising energy costs, skilled labour shortages, and supply chain issues are just some of the other challenges snack manufacturers are currently facing.
To meet the rapid change in market requirements now and in the future, manufacturers are seeking exceptional levels of adaptability and future proofing from their packaging equipment. As part of this, we are seeing a step-change from packaging equipment suppliers in automation solutions and measures to maximise processing and packing line efficiencies. This minimises the chance of human error and helps to consistently produce quality bags while cutting costs and increasing profitability. Whilst the handling and sealing of sustainable packaging material remains a topic of conversation, automated, energy efficient and adaptable packaging equipment is the focus now to survive in these challenging times.
Packing snacks since 1966
With representation in Gauteng, Cape Town and Durban, we are able to offer quick and effective sales, technical and service support. Contact us for all your snack packing requirements
The movement to a packaging circular economy has gathered momentum over the last few years. This holds true in the Quick Service Restaurant (QSR) and Retail industry as well, not only globally but locally too, explains Sappi’s product and development manager, Katherine Wölke.
Afterall, this ensures sustainability of the world’s resources. As the industry tirelessly works together to find and replace their current packaging with products that are sustainable and recyclable, thus ensuring a circular economy, SAPPI’S PrimePak Unbleached (PPU) is perfectly aligned to this drive.
According to a study done by WGSN, the trend forecasting company based in New York, the circular approach to packaging is an essential element to ensuring environmental sustainability, as it ensures there is a
“Sappi have ensured that their food paper packaging, including the PPU product range offered to the market ticks all the sustainability boxes.”
balance between reducing packaging waste and lowering CO² emissions. The task of ensuring that the circular economy is met, can at times be daunting, sometimes making industry feel that reaching these high sustainability goals are unattainable. However with huge behavioural shifts both from industry and from the consumer, it can be done. Evidence of this can already be seen, for example, where brand owners are shifting to paper packaging alternatives. Achieving these sustainability goals has considerable environmental payoffs. As per the Paris Agreement, the 2030 milestone is saving some 22.8 bn tonnes of CO². Additionally, it is estimated that the circular economy could save $1 trillion in material
Sappi is a leading global provider of everyday materials made from woodfibre-based renewable resources. As a diversified, innovative and trusted leader focused on sustainable processes and products, we are building a more circular economy by making what we should, not just what we can. Our raw material offerings (such as dissolving pulp, wood pulp and biomaterials) and end-use products (packaging and speciality papers, graphic papers, casting and release papers and forestry products) are manufactured from woodfibre sourced from sustainably managed forests and plantations, in production facilities powered, in many cases, with bio-energy from steam and existing waste streams. Many of our operations are energy self-sufficient. Together with our partners, we work to build a thriving world by acting boldly to support the planet, people and prosperity.
Sappi has an innovative and sustainable paper bag packaging alternative for the QSR (Quick Service Restaurants) and retail market sectors. PrimePak Unbleached is an uncoated, machine-finished, unbleached kraft paper offering superior strength properties and ensuring less bag breakages. This is due to the majority of virgin fibre used in the production.
Sappi’s PrimePak Unbleached range is recyclable, biodegradable and forms part of the circular economy. With excellent printability, good run rates and conversion speeds, PrimePak Unbleached should be your natural choice!
What is encouraging to see is that consumers are becoming more ecoconscious too. A recent study, again through the WGSN, has indicated that globally, 80% of consumers are willing to pay more for their packaging if it is biodegradable, can be recycled or made of recyclable materials.
Coming much closer to home, It would be a miss not to unpack the recent introduction of the EPR legislation into the South African landscape. To further enable the implementation of circular economy initiatives, the EPR regulation under section 18 of the National Environmental Management Waste Act
monitoring and evaluation of EPR schemes. As South Africa struggles to adapt to the many changes that this legislation has implemented, remaining steadfast ensuring strict compliance to these rules is just another way of implementing behavioural shifts that guarantee the circular economy concept remains in place, thus ensuring sustainability targets are achieved and new ones are set up for further environmental improvement.
As a leader in the paper and packaging manufacturing industry, Sappi takes sustainability seriously. Sappi have ensured that their food paper packaging, including the PPU product range offered to the market ticks all the sustainability boxes.
PPU is an uncoated, unbleached virgin kraft paper designed for various flexible packaging applications including secondary fast-food packaging, specialised grocery packaging, retail, home and fashion packaging, pharmacy bags, charcoal bags amongst many other applications.
PPU is recyclable and biodegradable and forms part of the circular economy. As virgin fibres are used in producing this high-quality product, less bag breakages are experienced, thus minimising unnecessary waste. Furthermore, light weighting can be achieved without comprising on strength and thus reducing carbon footprint. Shade consistency is also achieved again for the same reasons – virgin fibre.
It must also be said that there is a misconception that virgin fibre is not
Creating a product that is part of the circular economy and assists our customers in achieving their sustainability goals, doesn’t mean that the product can’t be functional. In fact, the reverse is true, where functionality is as important as sustainability. Some of the exciting benefits converters will benefit from whilst running their bag converting machines on PPU include:
• High tear and burst properties to protect the inner contents
• Excellent runnability with high conversion speeds
• Excellent printability
• Excellent glue acceptance with strong adhesive bond for handles if required
• No dust when slitting
• Reduced environmental impact
• Recyclable and biodegradable
• PPU is available in reels of 50,60,70,80,90 & 100gsm.
PPU is FDA accredited and therefore food grade safe. It is available as FSC™ (FSC™ -C019831) and PEFC (PEFC/49-32-11) certified on request. The production mill is certified: ISO 9001, ISO 14001, ISO 45001, ISO 50001 and EMAS.
as sustainable as using recycled fibre. The truth is that there is a need for both. Without new fibres from new trees, the paper cycle cannot be maintained. Moreover, packaging applications require fresh fibre from sustainably maintained forests to keep the renewable cycle going, and it is important to note, that the wood fibre used in PPU is FSC™ certified. Ultimately, in the packaging industry, we want to create a net positive environmental impact but this is a journey and it will take time to get there. In the interim, the industry is fighting the good fight to ensure products introduced into the market, are functional, sustainable and form part of the circular economy. PPU is perfectly aligned to the market’s demands for sustainable packaging but also caters for the evolving preferences of eco-conscious consumers. The move to paper bags is a natural choice!
Have you considered what will happen to your packaging after it has been thrown away? The design of every element will affect its ability to be recycled and have an impact on the environment.
PET and PVC shrink sleeves are not suitable for recycling.
PET bottles with ink printed directly contaminate the PET waste stream.
Opaque, luminous and strong coloured PET bottles are not suitable for recycling.
CCL’s latest innovation supports the recycling of light-sensitive products with its new lowdensity polyolefin sleeve material helping you achieve full recyclability without compromising on aesthetics.
EcoFloat WHITE supports the use of widely recycled transparent PET bottles combined with a white opaque sleeve / Low density sleeve material supports float separation from PET during the recycling process / Increases yield of high-quality, food-grade PET flakes for bottle-to-bottle recycling. Toronto, Canada - CCL Label, a global leader in specialty label, security and packaging solutions, has introduced a new version of its proven EcoFloat low-density polyolefin sleeve material: EcoFloat WHITE.
“EcoFloat WHITE will enable greater recyclability for dairy packaging and other products that are light sensitive - we expect it to be a game changer. The dairy industry often uses bottles made from opaque materials like HDPE for bottles containing yoghurt and probiotic drinks or similar products. However, these white bottles are rarely recycled back into food grade applications for several reasons, including strict food contact regulations - so the bottles leave the packaging loop,” says Guenther Birkner, member of the management team at CCL.
“We have seen a big trend in the food and beverage but also home and personal care industries to move packaging into transparent PET, which has an established food grade recycling stream. It is our goal to support this with a functional product decoration,” he adds.
“Millions of bottles can now be recycled in a closed loop Legislation such as the European Green Deal and the Packaging and Packaging Waste Regulation will drive ‘design for recycling’ or eco-design in the coming years. Every brand must come up with packaging that is recyclable and more important - recycled,” explains Marika Knorr, head of sustainability and communication at CCL Label.
By using transparent PET bottles with a white sleeve, companies achieve two benefits at the same time. The entire bottle is
“EcoFloat WHITE will enable greater recyclability for dairy packaging and other products that are light sensitive - we expect it to be a game changer.”
fully recyclable, while still achieving the same look and feel that marketing is looking forto maximise the messages and mandatory information given to consumers on the bottle. Millions of additional PET bottles are recycled and turned into a new one - giving the packaging many “extra lives”.
Additional light blocking barrier can be achieved with carbon-free inks a key requirement for dairy products is light blocking properties to keep the product fresh and maximise shelf life. In the past, this light-blocking barrier was often achieved with a layer of black or silver ink, which is essential for protecting the products but could also be detrimental to sorting and recycling, as the standard nearinfrared detection (NIR) system commonly used could have difficulty detecting the underlying material.
“Since 80 percent of recycling is actually sorting, we had to make sure that our
solution was detectable by the standard technology used in the recycling industry today,” says Norbert Fenkart, who heads the research and development (R&D) department at CCL’s sustainable sleeve label center in Dornbirn, Austria. “We can use carbon-free inks to create additional light blocking properties on the sleeve. These work well in NIR detection as we have seen in tests. The underlying rigid PET bottle is detected, and the bottle is sorted into the correct waste stream.”
The sleeve also helps with the crucial sink/ float process step in PET recycling because it is made from a low-density polyolefin material that floats. It automatically separates from the PET bottle flakes and the density separation is very simple and clean: the heavier PET flakes sink to the bottom of the container, while the floatable material collects at the top of the container and can be easily captured and removed. The recycler is left with high quality, clean PET flakes that can be recycled back into food grade packaging for the dairy and other industries.
The transparent EcoFloat sleeve material has been commercialised for over two years and has been adopted by many international brands to increase the recycling of their packaging containers.
Enviromall, a leading provider of sustainable packaging solutions, proudly announces the launch of its revolutionary compostable PLA bags.
These innovative bags, made from plant-based materials, offer a sustainable alternative to traditional single-use plastics, revolutionising the battle against plastic pollution in the hospitality, retail, and packaging industries.
Studies have shown that a significant portion of plastic packaging goes unrecycled in South Africa due to challenges in processing certain types of plastics, leaving the environment vulnerable to pollution and harm. The compostable PLA bags represent a gamechanging solution to this pressing issue.
Unlike some conventional plastics that are made with a chemical-based film, their PLA bags are made from Polylactic
PPK023-30.pdf
technology and leveraging renewable resources, we are proud to offer businesses a sustainable alternative that reduces their environmental footprint without compromising on quality or functionality.”
The compostable PLA bags are designed to meet the diverse needs of businesses across different industries. Whether used for packaging food products, retail items, beauty products, or more, these locallyproduced bags offer businesses a versatile and eco-friendly solution that aligns with
1 2022/08/25 14:29 Enviromall - www.enviromall.co.za
Fit-for-purpose packaging machinery that meets the needs of the product.
From horizontal and vertical form-fill-seal-machines and boxing systems to customized transfer and flow systems that provide efficiency and traceability. Fuji is the industry leader in automated packaging machinery technologies.
Standard and custom-built auto-feeders
All FUJI systems are supplied, installed and supported by
The collaboration between SN Maschinenbau and SÜDPACK marks a significant stride in the packaging industry’s journey toward sustainability. Their developmental partnership introduces an economical and sustainable overall concept for the in-house production of recyclable spout pouches.
SN Maschinenbau and SÜDPACK have entered a developmental partnership to create an innovative overall concept for the in-house production of stand-up pouches with spouts designed for packaging pasty and liquid products. The concept is intended for food producers and fillers who have up to now been using pre-made spout pouches.
With their innovative solution for the in-house production of stand-up pouches with spouts, the two cooperation partners are breaking new ground and providing the producers and fillers of thick and thin fluid products, such as fruit purées, baby food and other liquids, with a sustainable and economical alternative to pre-made pouches.
“With the overall concept, we are offering our customers an attractive alternative to high cost pre-made pouches, the processing and filling of which often entails a great deal of logistical effort. Our solution makes it possible for the producers and fillers of pasty and liquid food products to manufacture spout pouches in-house that can be filled and sealed as usual on their existing filling machines. Our concept is based on a user- friendly pouch making machine combined with films and spouts that are perfectly coordinated, which means they can be reliably processed, “explained Lutz
Neugebauer, product manager at SÜDPACK. “The film can be processed from the reel, which provides many advantages in terms of efficiency and economic profitability without having to make compromises when it comes to quality,” elaborated Neugebauer. This makes the concept an economically attractive overall solution for all production qualities.
The overall concept relies on powerful packaging technology and high-performance, recyclable packaging components made of polypropylene that are perfectly coordinated and offer users not only simple handling, but also maximum process and packaging reliability. The concept is also pioneering in terms of quality, economic profitability and flexibility, and offers sustainability as an extra benefit thanks to the use of recyclable monomaterials.
“The collaboration between SN Maschinenbau and SÜDPACK marks a significant stride in the packaging industry’s journey toward sustainability.”
The PP-based Pure-Line films used in this packaging concept are classified as recyclable due to their monostructure. In combination with the PP spouts that are currently on the market, the result is a recyclable spout pouch. And thanks to its heat resistance, the pouch can also be used for hotfilling and pasteurisation. Moreover, the films can be equipped with different barrier functions to suit the products that are to be packaged. The film material was developed based on SÜDPACK’s. many years of expertise, particularly in producing innovative sealing layers.
On the SPM 50 horizontal pouch making machine from SN Maschinenbau, the spout
pouches are manufactured horizontally from the film reel and the spouts are sealed in. They are then automatically inserted into the commercially available rail systems and are stored on a transport cart. Every rail can then be easily and ergonomically inserted into the existing pouch-filling machines to allow filling of the empty spout pouches. Compared to pre-made pouches, this significantly simplifies handling and allows staff to process an increased number of pouches more efficiently, for example because the timeconsuming process of separating the rails is eliminated. The low-maintenance machine is highly efficient and can be used in tight production spaces thanks to its compact design. This allows flexible placement, either right next to the filling machine or on its own in a separate room. Pouch production can be insourced easily because the machine is extremely user-friendly and can usually be operated by the existing staff. One of the many advantages is that the reel change requires minimal set-up time and must be performed at most once every shift. The SPM 50 from SN Maschinenbau makes up to 4,200 pouches per hour and can achieve continuous production of over 30,000 spout pouches
per eight-hour shift with just one film reel. This results in an annual production volume of seven million spout pouches in oneshift operation and up to 21 million in three-shift operation. “The factors mentioned above make investing in this pouch concept highly viable in economic terms. In combination with substantially improved ergonomics for spout and rail handling and a high level of flexibility regarding different pouch and spout designs, the SPM 50 is an excellent investment that can also enhance your own value creation”, explains Thomas Fuest, director global sales at SN Mashinenbau.
Producing pouches on site eliminates the complex handling and logistics needed for finished pouches, which would usually be delivered on rails in cardboard boxes. The space that is necessary for reels is roughly one third of what is needed for pre-made
spout pouches. In addition to reduced transport costs, this also simplifies warehousing. Furthermore, the cardboard packaging from pre-made pouches is no longer required. When it comes to flexibility, the concept for in-house spout pouch production also provides substantial benefits. The machine can be flexibly adapted to produce pouches of various shapes and sizes, as well as for the processing of different materials. This allows producers to quickly adapt to changes in demand and shortens their lead times and time to market. Last but not least, the concept can offer added value by providing more resilience in case of disruption in the supply chain. USS Pactech
Our partner in South Africa:
USS PACTECH (PTY) LTD
342 Main Road, Bryanston, Johannesburg, 2021, South Africa
Phone: +27 (0) 11 463 1000
Email: sales@usspactech.co.za
www.usspactech.co.za
SN Maschinenbau GmbH
51688 Wipperfuerth / Germany
Phone: +49 2267 699-0
Email: info@sn-maschinenbau.de
www.sn-maschinenbau.de
Meet Kaulele Sigonya, Monde Blose, and Lindo Mabuyazi - former VEGA trainees turned graduates thriving in their roles at VEGA! From facing setbacks to shaping the future of electrical engineering, their journeys inspire.
With a decades-long legacy of innovation, VEGA stands as a global leader, reshaping industries through cutting-edge measurement technology. Our dedication to precision and reliability has redefined standards worldwide. At VEGA, we believe in empowering businesses through tailormade solutions. Our instruments optimise processes, enhance efficiency, and guarantee the highest quality standards.
Lindo is a dynamic individual who has a great passion for electrical engineering. His journey has been shaped by his immense dedication and love for learning. Originally from KwaZulu Natal, Lindo’s educational path led him to pursue a Diploma in Electrical Engineering, which he chose due to his deep interest in the subject matter.
In Grade 10, Lindo selected physical science, electrical technology, and mathematics as his choice subjects, paving the way for his tertiary studies. Lindo completed his studies and applied for a learnership at VEGA in Johannesburg. He believes that the VEGA In-Service Training program played a crucial role in enhancing his understanding of the electrical engineering field by providing hands-on experience.
Lindo loves exploring and had the opportunity to travel for work to various countries, including Tanzania, Madagascar and Germany. Lindo thrives on experiencing diverse work environments, meeting new people and working in various industries. He possesses the capability to offer solutions.
“With a decades-long legacy of innovation, VEGA stands as a global leader, reshaping industries through cuttingedge measurement technology.”
Kaulele Sigonya’s journey is a testament to the power of perseverance and passion. Initially considering a career as a taxi driver, his life took a positive turn when he attended a career expo in Grade 11. He was intrigued by a presentation on instrumentation by an electrical engineer, and he did some research into the field and possible career opportunities within it. He found his true calling after finding his passion for the subject matter. This enthusiasm became his driving force to excel in academics. His dream to work as an electrical engineer transformed his mindset and motivated him to study further after school.
Kaulele enrolled at the Nelson Mandela University in Port Elizabeth for his first year of studies. Unfortunately, he faced financial difficulties and had to leave the university after completing his first year of study. Not giving up on his dream, he worked as a petrol attendant to save money to continue his studies. Despite all the setbacks he faced, he remained determined and resumed his studies at Mangosuthu University, where
he completed his qualification.
After developing his theory, he searched for a job and secured a learnership at VEGA. During his time at VEGA, he was placed with one of their clients, AfriSam, where he gained valuable on-the-job experience. Although he enjoyed his time at AfriSam, he jumped at the opportunity to return to VEGA when it arose.
Monde always had a keen interest in learning and chose subjects like mathematics and science during his Gr 10 studies. His interest in electrical engineering started early on and he pursued it by attending a TVET college, where he obtained an N5 qualification. Later, he decided to further his studies at university and specialised in process instrumentation. Monde is passionate about automation and programming, and interestingly, he is also an aspiring comedian, which seems to be a perfect match for his personality.
Monde applied for the VEGA In-Service training program as part of his university course requirements. He learned about the program from his favourite lecturer, Dr. Naidoo, who was known for investing a lot in his students to help them succeed as industry specialists and valuable members of society.
Monde is satisfied with the training and mentorship he received at VEGA as it aligns with his career goals.
Compact
256 colours
Individually selectable:
Measurement in progress
Sensor switching
Process malfunction
Compact
Dancing Goat Distillery has come a long way since barreling its first batch of rye whiskey in 2017. It’s now a destination that offers a range of distillery experiences from tours to hands-on distilling classes.
The Dancing Goat Gin Academy lets students distill and bottle their own 750 ml bottle of gin to take home.
The distillery also boasts a rustic-chic tasting room where patrons can watch corn and rye become drinkable spirits, including the company’s flagship Limousin Rye and Death’s Door gin. While the company’s rye whiskey can spend six years barrel-aging, Dancing Goat needed only about five years to orchestrate three expansions. The most recent, which doubled the facility’s footprint to 3,159 m2 (34,000 sq ft), moves grain nine-times faster using a Flexicon pneumatic conveying system.
With each expansion, the company strives to preserve the traditional art and science of distillation as it adopts modern techniques. Thus, an old-school copper pot remains in
service beside sleek distillation columns. At the cookers, where grains and malt are turned into a mash for fermentation, the company has twice upgraded its loading methods. Originally, workers hoisted dozens of 22.5 kg (50 lb) bags of grain to load three 908 l (240 gal) cookers. When those were replaced by two 7,192 l (1,900 gal) cookers, Dancing Goat began receiving grain in bulk bags, unloading them into the vessels using a bulk bag discharger and flexible screw conveyor from Flexicon.
After its latest expansion added a third, 11,356 l (3,000 gal) cooker, Dancing Goat installed a 26 m (85 ft) long PNEUMATICON pneumatic conveying system, also from Flexicon. The system transports the grains to two 0.2 m 3 (7.5 cu ft) hoppers, one feeding the two existing cookers and one feeding the new cooker. “The pneumatic system can load three times as much grain in one-third the time,” says Mike Reiber, director of operations. “Instead of driving fork trucks to the bulk bag discharger at the cookers and charging the cookers there, we created a grain-handling room and based our pneumatic conveying system there. It improves the process and is less painful for the operators.”
Located on the opposite side of the facility from the cookers, the grain room houses the intake and terminus of the pneumatic circuit, and a bulk bag discharger mounted on load cells. With a forklift, workers load the bags into the discharger using a lifting frame that nests into receiving cups atop the discharger’s frame posts.
Once the bag spout is secured to a SPOUTLOCK clamp ring, the grains—milled to a flour-like consistency—flow into a 155 l (5.5 cu ft) floor hopper, from which a 1.5 m (5 ft) long flexible screw conveyor, inclined at 45 degrees, feeds the grain into the pneumatic conveying line via a pickup adapter, which includes an air inlet filter. Load cells supporting the discharger transmit loss-ofweight signals to a PLC that stops the screw conveyor once a pre-set batch weight has been fed into the pneumatic line.
The 125 mm (5 in.) diameter pneumatic line—under negative pressure generated by a 23.3 kW (30 hp) vacuum pump—transports the entire batch with no residual, across the facility to the two 0.2 m3 (7.5 cu ft) capacity hoppers installed over the cookers. Inline fill/pass valves, located above each hopper, guide the grain to one hopper or the other, depending on the recipe.
The grain discharges into each cooker through a rotary valve. Above the twin cookers, a diverter valve controls whether the grain discharges from the hopper to the first or second cooker. The second hopper discharges to the third, larger cooker.
On the return side, the line r uns from the hoppers back to the grain room to a 122 cm (48 in.) diameter filter-receiver whose cartridge filters separate the conveying air from carry-over grain dust. Reverse-pulse air nozzles dislodge accumulated material, which enters a 0.5 m 3 (17 cu ft) floor hopper with rotary valve that returns it to the conveying line feeding the cookers. Flexicon – www.flexicon.com
Images: Flexicon
According to Branson Chemicals, cleaning HTST (High temperature short time) milk pasteurizers is a critical aspect of maintaining milk quality and shelf life in dairy plants.
These pasteurizers are designed to rapidly heat milk to 72°C for 15 seconds, effectively killing both pathogens and spoilage bacteria, while preserving the milk quality, however proper cleaning procedures are necessary to ensure the equipment remains sanitary and efficient.
The cleaning procedure typically involves several steps to remove milk resides and milkstone. There are 3 methods that have worked successfully.
THE FIRST AND MOST COMMON METHOD INVOLVES 5 STEPS:
a. Flush the pasteurizer with cold water to remove any remaining milk and debris until the discharge is clear.
b. Next a caustic based detergent yielding 1% active caustic soda is circulated through the pasteurizer for 30 minutes at 80°C.
c. Rinse with cold water until clear.
d. Then add 0.5 -1.0% of acid detergent (depending on the strength of the detergent) and recirculate for 30 minutes at 80°C.
e. Rinse until clear and the pH is neutral. (7 or 8)
This process is effective but involves the use of 5 steps and lots of water and heating which is costly and takes more time.
1. The acid/ caustic or acid override program.
a. Rinse until discharge is clear.
b. Recirculate 1% acid for 30 minutes at 80°C
Branson is the first choice for tough to clean hygiene sensitive environments in the Farm, Food & Beverage & Hospitality industries.
Our mission is to ensure food safety from Farm to Fork by providing world class innovative and cost effective solutions for our customers.
Branson’s cleaning and hygiene solutions are based on innovative chemistry, industry knowledge and many years of experience. This depth of expertise in detergent and disinfectant manufacture, together with significant advancements in the design and installation of innovative cleaning technology and control equipment, ensures that world class cleaning results are achieved at minimal costs.
Our modern manufacturing facility is SABS ISO 9001/2008 accredited and many of our products, including disinfectants, carry the SABS Seal of Approval under SABS 1828 and 1853. Today more than ever, hygiene is an important management tool to increase profitability by improving results and by reducing defects.
c Add caustic detergent (Enough to provide 1% active caustic) on top of the acid detergent and recirculate for 30 minutes at 80°C.
d. Rinse until clear (pH 7 to 8) note that the caustic solution is much stronger than the acid and only a
slight amount of caustic is neutralized in the process. The savings of energy and water are significant.
2. The “one shot” program involves a highly chelated caustic detergent.
a. Rinse until clear.
b. Recirculated 2% solution of the chelated caustic detergent.
c. Rinse until discharge is clear (pH 7 to 8)
This process saves substantial time water and energy, but the chemical costs are slightly more.
Regular maintenance of HTST milk pasteurizers is essential to prevent contamination and ensure product quality. Cleaning schedules should be established based on production volume and equipment usage, with thoroughly inspections performed to identify any area requiring attention.
Additionally, staff training is crucial to ensure proper cleaning procedures are followed consistently. Branson
–www.bransonchemicals.co.za
The extension of a flanged diaphragm seal system using a flushing ring brings significant advantages. Among other things, it enables easy cleaning and, in addition, on-site calibration of the measuring location, explains Tobias Hench, product manager, WIKA Alexander Wiegand SE & Co. KG
Diaphragm seal systems are used in processes with critical media. During some process steps, such as shutting down and cooling down the processes, media sticks to the diaphragm of the diaphragm seal. This results in measurement inaccuracies and, in the worst case, even leads to the failure of the measuring location. Where such a danger can occur, the diaphragm should be regularly cleared of deposits. The integration of a flushing ring between the flange-type diaphragm seal and the process flange saves on time-consuming disassembly of the measuring system. Cleaning is carried out via the bore of the flushing ring. A needle valve or a ball valve can also be attached to the flushing ring for a problem-free supply of the respective cleaning medium.
However, the function of the flushing ring in a diaphragm seal system is not exhausted with just this. It also enables – in conjunction with an upstream shutoff valve – simple on- site calibration of the measuring location. The process can also be vented or drained via the bore and valve. Users can also take samples of the process medium using a flushing ring.
• Easy cleaning
• Possible on-site calibration
• Vetting of the process
• Sampling.
Model 910.27 flushing rings from WIKA,
"The integration of a flushing ring between the flange-type diaphragm seal and the process flange saves on time-consuming disassembly of the measuring system."
with appropriate connections and materials, can be adapted to almost any application. There are versions with both one-sided and two- sided bores, which are suitable for a wide range of cleaning applications.
By using the flushing ring with mounted valves and an upstream shut-off valve, calibration can be performed on-site. In its product portfolio, WIKA has the calibration equipment needed for this e.g. precision digital pressure gauge, model CPG1500 and also the required pressure generation e.g. hand pump, model CPP30 or model CPP1000-H.
WIKA – www.wika.co.za
Less energy consumption, less cleaning effort and more safety: As part of the pipeline, the new model DMSU22SA in-line process transmitter from WIKA helps to optimise sterile processes in the pharmaceutical and food industries.
The instrument communicates via HART protocol and is 3-A- and EHEDG-approved.
The heart of the transmitter is an elliptical tube sensor with a Wheatstone measuring bridge. Its hygienic design features very good flow behaviour when compared to a hygienic case, for example. The DMSU22SA therefore enables time- and cost-saving CIP
“The instrument communicates via HART protocol and is 3-A- and EHEDG-approved.”
and SIP processes. Operators also require less energy to maintain process pressure.
Depending on the requirements, the tube
sensor is made of at least 0.45 mm thick stainless steel and is therefore many times more resistant than conventional in-line solutions. Should damage nevertheless occur, the user is informed, as it happens, via the alarm function. Active temperature compensation is also integrated into the transmitter, which makes process control more precise.
WIKA – www.wika.co.za
It’s the only one of its kind in the country to target decision makers in the manufacturing of food, beverages and their related industries. It o ers incisive and authoritative reports on all aspects of the process, from raw material sourcing, to manufacturing and packing, right down to the distribution and marketing of nished goods. FOOD REVIEW informs readers about the introduction of new ingredients, equipment, products and packing, and provides objective commentary on cutting-edge local and international market trends and issues.
Images: Supplied by client
To contribute editorially contact
Kelebogile (Lebo) Nondzaba
kelebogile.nondzaba@newmedia.co.za
+27 (0)78 175 9632
For advertising enquiries, contact
Anita Raath anita.raath@newmedia.co.za
+27 82 976 6541 or Candida Giambo-Kruger
+27 (0)71 438 1918 candida.giambo-kruger@newmedia.co.za
How do you fix a broken tomato?
Ice Cold Bodies ............................................ 23 ....................... www.icecoldgrp.co.za
Ink Jet Printers CC......................................... 5 ....................... www.inkjet.co.za
Polyoak Packaging...................................... 42 ....................... www.polyoakpackaging.co.za
Sappi Southern Africa Limited................ 37 ....................... www.sappi.com
Savannah Fine Chemicals......................... 33 ...................... www.savannah.co.za
Shanghai Dase-Sing Packaging Technology Co., LTD.............. 15 ...................... www.dasesing.com
SN Maschinenbau GmbH.......................... 45 ...................... www.sn-maschinenbau.com
Telpro Management (Pty) Ltd................ IBC ....................... www.rolanddg.co.za
Vega Controls SA (Pty) Ltd....................... 47 ....................... www.vega.com
Verni Speciality
Construction Products (Pty) Ltd............. 17 ...................... www.verni.co.za
Wika Instruments (Pty) Ltd....................... 48....................... www.wika.co.za
means Flexicon has already solved a bulk bag handling problem just like yours, or can do so quickly and easily
Fill one bulk bag per week or 20 per hour with REAR-POST, TWIN-CENTREPOST™, and SWING-DOWN® Bulk Bag Fillers
Loosen material solidified in bulk bags during storage and shipment with BLOCK-BUSTER® Bulk Bag Conditioners
Save time, money and space with BULK-OUT® Multi-Function Bulk Bag Dischargers and Weigh Batching Stations
Flexicon’s extra-broad model range, patented innovations and performance enhancements let you exact-match a filler to your specific cost and capacity requirements. Patented TWIN-CENTREPOST™ models maximise strength, accessibility to bag loops and economy. Cantilevered REAR-POST models allow pass-through roller conveyors. SWINGDOWN® models pivot the fill-head to the operator at floor level for quick, easy and safe spout connections. Optional mechanical and pneumatic conveyors.
Opposing hydraulic rams drive contoured conditioning plates to crush and loosen solidified bulk material safely and easily. Bulk bags can be raised, lowered and rotated to allow complete conditioning of the entire bag through the use of automated turntables and scissor lifts, or electric hoist and trolley assemblies. Offered as stand-alone units for loading with forklift or electric hoist and trolley, or integrated with bulk bag dischargers for reduced cost, footprint and loading time.
Condition, de-lump, screen, feed, weigh batch, combine with liquids, and convey as you discharge, with a custom-integrated, performance-guaranteed, dust-free discharger system. Offered as stand-alone units for loading with forklift or electric hoist and trolley, split frames for low headroom areas, economical half frames and mobile frames. All available with mechanical and pneumatic conveyors, flow promotion devices, bag dump access, automated weigh batching packages, and much more.
Stand-alone units to complete, automated systems integrated with mechanical and pneumatic conveyors
