Food Review May 2021

www.foodreview.co.za

May 2021 Vol. 48 • No. 5

SOUTH AFRICAN JOURNAL FOR FOOD AND BEVERAGE MANUFACTURERS

Tips to take snacks & confectionery to the next level Do you understand the science behind craft beer?

Packaging automation for the future

ISW’s got it covered

EDITOR’S COMMENT

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

Prepare for a new manufacturing dynamic The long-term impacts of COVID-19 on the food production industry are increasingly apparent, and many businesses are reassessing their production resilience by considering solutions to adapt to changing consumer needs.

F

resh, minimally processed food with

like beer and cider. Though it may sound

a high nutritional value coupled with

strange, the craft boom and the dynamic

smart and sustainable packaging

pace of life are directly related.

is driving the market, and causing a

Financial ups and downs, a globalised

Layout & Design: Naresh Budraj Contributors: Darryl MacDougall, Nthabiseng Motsoeneng, Carina Mendes, Carien Schoeman, Norman Smith ADVERTISING Sales Executive: Anita Raath +27 (0) 82 976 6541 anita.raath@newmedia.co.za Sales Executive: Carla Melless +27 (0) 83 260 6060 carla.melless@newmedia.co.za Sales Executive: 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

shift in most sectors – from snacks and

society, digital media and increased

confectionery to wine, beers and ciders.

mobility all contribute to a desire for

The push towards packaging automation

closeness and a stronger sense of

CIRCULATION

is also a critical area of innovation with

community, something which might be

recyclability and extended shelf life just

forged by a fine product like craft beer.

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

some of the issues to contend with. We cover

Growing awareness of the effects

PUBLISHING TEAM

these topics and more in this edition

of climate change has meant that

General Manager: Dev Naidoo

of Food Review.

sustainability is a key concern for any

Production Controller: Mandy Ackerman

Did you know that Africa’s chocolate

industry and Tetra Pak’s Nthabiseng

market is valued an astonishing R7 billion

Motsoeneng takes us through an in depth

and demand for sugar-free, premium and

look at 2021’s key conundrum: safety vs

artisan chocolates is driving the way to new

sustainability. You will find the article

markets? On page 16 we unpack some of

on page 39.

the premium innovations supplied through

I hope you enjoy this edition of

Savannah Fine Chemicals that impact

Food Review and please don’t

on mouthfeel, digestive health and even

hesitate to drop me a line at

glycaemic response.

maryke.foulds@newmedia.co.za.

Happy reading,

New Media Publishing, Ground floor, Media Park, 69 Kingsway Avenue, Auckland Park 2092 Tel: +27 (0)11 877 6111 Fax: +27 (0)11 877 6198 POSTAL ADDRESS PO Box 784698, Sandton, Johannesburg 2146 Published by New Media, a division of Media24 (Pty) Ltd MANAGEMENT TEAM

COMMERCIAL DIRECTOR: Maria Tiganis

during spray drying, shelf life and in-

BRAND STRATEGY DIRECTOR: Andrew Nunneley

vitro digestion with a high potential for

CHIEF FINANCIAL OFFICER: Venette Malone

probiotic applications across the food and

CEO: MEDIA24: Ishmet Davidson

nutraceutical industry. More on page 26.

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

Symrise’s craft study (page 30) gives us a riveting glimpse at the success factors that make consumers engage with craft products

@foodreview13

JOHANNESBURG OFFICE

MANAGING DIRECTOR: Aileen Lamb

We also look at a new product solution that is an effective stabilising agent

Art Director: David Kyslinger

@SA_FoodReview

SA_FoodReview

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

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

Dr Aubrey Parsons

Dr Heidi Grimmer

Managing director of Symrise South Africa; chairman of SAAFFI.

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

Rudy McLean

Gail Angela Macleod

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

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

Food Review is printed and bound by CTP Printers.

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

3

May 2021 | FOOD RE VIEW

CONTENTS MAY 2021 Vol. 48 • No. 5

16

Take your chocolate confectionary to the next level!

13

WEBINARS

8

WHAT’S NEW

All you ever wanted to know about HPP

Pushing the boundaries of new product development

AGT’s masterclass gives you all the facts

10

NEWS

16

SNACKS & CONFECTIONERY

SAAFoST now a virtual event

Next level chocolate R&D

Smart recycling with BASF

Get prepared now for post-COVID success

A successful event for Anufood China CBD hits a high note Africa Automation Technology postponed SAB Zenzele lists

www.foodreview.co.za

25

DAIRY FOOD

Top trends in dairy food New mineral improves probiotic stability

28

BEERS, WINE & CIDERS

Up your profits with efficient cleaning solutions

Its go, go, go for cereal snack bars

The trend towards handmade isn’t slowing down

Discover a world of better baking solutions

Wine in a can on a roll

SA nut processors benefit from smarter sorting

Small footprint, but big on taste

The right pump for smooth vinification Digitalisation offers transparency and efficiency

32

PACKAGING AUTOMATION

Dry preforms enhance production flexibility The difference between safety vs sustainability Tamper-proof labelling in Africa

Are you READY? 2020/2021 Food Review/ Symrise

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

platforms. The grand prize also includes a trip

goal is to provide local and international brands,

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

featured on local shelves, the opportunity to

exciting trade shows where future trends are

showcase their innovative new products.

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

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

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

Entries are now open,

and close on 1 June 2021!

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

FOOD RE VIEW | May 2021

5

2021 DIARY 2021 SUBSCRIPTION FORM Please complete in block letters, select your subscription option, and return this form, along with your payment to: NEW MEDIA, a division of Media24 (Pty) Ltd, PO Box 440, Green Point, Cape Town 8051 Email: felicity.garbers@newmedia.co.za

SUBSCRIPTION OPTIONS (please tick) 1 YEAR Food Review Pharmaceutical

Cosmetic Review

Food Review + Pharmaceutical

Cosmetic Review

2 YEAR

R588

R905

R588 R1066

R905 R1620

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

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

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

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

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

Tel: (

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

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

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

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

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

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

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

Please select your preferred method of payment:

❑

Direct Deposit (Complete and email this form to: felicity.garbers@newmedia.co.za New Media, a division of Media24 (Pty) Ltd Payee:

Bank:

Acc No:

Nedbank Seapoint

1069321540

Branch Code: 10-69-09-00

❑

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

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

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

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

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

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

❑

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

International rates available on request.

6

May 2021 | FOOD RE VIEW

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

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

August 31 JULY – 1 GLOBAL FOOD & BEVERAGE INDUSTRY MEETUP Online https://ajcc.floor.bz 15 – 30 ONLINE INTERNATIONAL FOOD EXPO Online www.intfoodexpo.com 23 – 25 AFRICA’S BIG 7 Johannesburg, South Africa www.africabig7.com

Complete Snack Solutions designed for your business •

Preparation & Processing

•

Frying & Oil Management

•

Drying, Baking & Roasting

•

Coating & Seasoning

•

Product Handling

Across industries and applications, we design specialised solutions.

Bringing together leading brands in processing and packaging equipment for the snack food industry. Our solutions set the standard for yield, efficiency, and safety while producing the highest quality snacks. Whatever your product needs, we can meet it with precision and passion.

info@heatandcontrol.com

|

heatandcontrol.com

WHAT’S NEW

Better-for-you soft drink PURA Soda

introduces 400ml PET bottle South African soft drink brand PURA Soda has launched its perfect-serve 400ml PET bottle, making its 100% recyclable packaging more convenient for on-the-go consumers seeking a healthier hydration fix that they can take anywhere.

Says CEO Greig Jansen, “From our research, we realised that consumer demand for natural, healthy and convenient on-the-go products has become pervasive. We know that packaging plays a crucial role such as being sturdy and re-closable, and our

bottles are 100% recyclable. PURA Soda is also an active member of Clean C, and we are involved in local downstream recycling and urban greening.”

PET bottles are made of one of the few polymers that can be recycled into the same form – a new beverage bottle – again and again.

This neatly closes the recycling loop and enables “cradle to cradle” packaging solutions. Prized for its strength, thermo-stability, and transparency, PET is a popular choice for packaging and is inexpensive, lightweight,

ICONIC BULL BRAND

launches a tasty ready-to-eat trio The new trio of ready-

convenient and easy mealtime solution but

to-eat meals includes

are also looking for nutritious quality and

Baked Beans

taste,” she adds.

and Smoked Viennas

“We find ourselves in a time when it is

in Tomato Sauce,

important that we make every minute count

Baked Beans and

– consumers are looking for convenience

Meatballs in Tomato

around mealtimes,” says Roman. “Finding

Sauce, and Spaghetti

pantry essentials to stock up on is

and Smoked Viennas in Tomato Sauce.

important for these mealtimes and offering

“We have created these ready-to-

quality, convenience and a real meaty taste

eat meals with our consumers in mind, by

resealable and shatter-resistant.

The new design will be available as a 400ml PET bottle that is more convenient for customers and available in six of PURA Soda’s delicious flavours: cranberry, Seville orange, cucumber and lime, lemon and elderflower, pomegranate, and ginger and lemon and features 65% less sugar than most other soft drinks, no animal by-products, natural flavours and no colourants. •

NEW CHEESECAKE MIX PUTS THE FUN BACK INTO BAKING

is what we have become known for.”

providing tasty and convenient mealtime

The new Bull Brand ready-to-eat

solutions,” says Wendy Roman, brand

products contain no pork, no added MSG,

manager for Bull Brand. “The new canned

are low in fat and a source of energy and

meals range is perfectly sized as a meal

dietary fibre. •

for one, perfect for consumers who want a

NEW CADBURY

P.S. DUO IS #MADETOSHARE

Two individual bars in one pack, new Cadbury P.S. DUO is a delicious new taste sensation that’s #MadeToShare. Still inspiring us with fun messages to express how we feel, Cadbury P.S. enthusiasts will love the latest addition of Cadbury P.S. DUO. Combining the best of both worlds, P.S. DUO brings together layers of crispy wafer coated in scrumptious

8

May 2021 | FOOD RE VIEW

milk chocolate and smothered in creamy Caramilk. •

With convenience and taste in mind, Lancewood has launched the delectable new Piece o’ Cake cheesecake mix for those looking for an effortless, yet equally mouthwatering alternative to baking a traditional cheesecake. Whilst there are fridge cheesecake readymixes available, this is the first of its kind in South Africa when it comes to whipping up a traditional baked cheesecake. It’s unique in that it requires no additional ingredients unless, of course, you prefer a biscuit crust, and you need no specialised baking skills or equipment. The all-in-one product comes already mixed and prepared in a convenient tub. •

WHAT'S NEW

NATURAL SUGAR-FREE DRINKS APPEAL

TO HEALTH-CONSCIOUS CONSUMERS While demand for sugar-laden soft drinks has been in steady decline over the past few years, the opposite has been true for the sparkling water category.

As consumers seek healthier water alternatives, A1 Fruit Water – a premium natural sparkling fruit water with zero calories – has rapidly begun to steal market share on SA shelves since launching in Q3 of 2020.

Globally, brands in the sparkling water category are experiencing strong growth and South Africa is on the same course, due to the rise in healthconscious consumers in the country. In fact, according to beveragedaily.com, consumers do not only want to drink products low in sugar, but they are looking for ingredients with health benefits.

Research from The International Food Information Council Foundation’s (IFIC) 2020 Food & Health Survey, conducted in April 2020, showed that nearly 9% follow a clean-eating diet and 74% are cleaning up their beverage selection by limiting and avoiding sugars in the diet.

Through A1 Fruit Water’s own market research it was found that from a sample of 1 000 South Africans, nine out of ten

say they are happy to pay for sugar-free, preservative-free and zero calorie drinks.

Last year, A1 Fruit Water officially launched their range of natural sparkling waters, infused with real African fruit in the country. The natural sparkling fruit water range comes in three flavours: mandarin, lemon, and grapefruit.

Produced in South Africa, the offering is a healthy option for hydration; and is the only offering on shelf that can hold a claim to be sugar-free, vegan-accredited, gluten-free, diabeticfriendly, zero calories, sweetener- and preservative-free.

The natural fruit infusion and flavours found in A1 Fruit Water are captured as a by-product during the fruit concentrate manufacturing process, which is how the natural flavours are infused into the sparkling water range.

“Our target market is a group of highly conscious and discerning drinkers who care about what they put in their bodies and how their brands of choice impact the world around them. We’re meeting their need for healthy hydration, from a mindful brand who cares about the sustainability and future of Africa,” says

Jan Strydom, operations manager at ONE54 South Africa.

As a brand, A1 Fruit Water answers the sustainability call to live local and support local.

A1 Fruit Water works with farming partners who are located in the sub-tropical mango- and citrusproducing region of Hoedspruit in the northern part of the country.

Here, the supply chain and local factories are assisted by A1 Fruit Water through their purchasing of the byproduct from the fruit concentrate manufacturing process and thus push the supply and demand for fruit produce in the area.

“COVID-19, whilst obviously impacting everybody on the globe in one way or another, has accelerated trends that were emerging over the last few years. Sustainability, local supply chains, health, and e-commerce are areas that are rapidly evolving around the globe and we feel that A1 Fruit Water captures these trends in a locally-made, guilt-free sparkling water for the South African market, that can be sold through traditional and disruptive channels,” Strydom concludes. •

FOOD RE VIEW | May 2021

9

NEWS

SAAFoST’s 2021 organisation in full swing The congress will be presented from 20 to 22 September as a virtual event.

“The virtual platform was agreed upon, paid for and debuted on 22 April with a webinar featuring John Cahalane, president & CEO for Kerry APMEA (AsiaPacific, Middle East and Africa),” says LOC member James McLean. “All of this is very exciting, new and innovative, and we’re confident you’ll enjoy this congress tremendously.” The organisers have shared the main features during the event, which should assist you in navigating this successfully.

“The main highlight of the event is an unparalleled scientific programme being finalised, currently with 20 international speakers confirmed – three South Africans resident in overseas institutions amongst them, together with the cream of local and African food scientists. You would need to attend between seven and eight conferences

to hear all these speakers under normal conditions, so it is a remarkable achievement and opportunity for all attendees from which to benefit.

“Another highlight is the exhibition hall, where you will be able to browse the exhibitions, interact with the exhibitors by live chat or scheduled appointment, download brochures, business cards, product and equipment videos into your briefcase for later review, taste sample products sent to you by exhibitors whilst learning about the product offerings – all very interactive.

“The networking abilities are fabulous – formal or informal meetings can be requested on the platform and can be held in meeting rooms or lounges. All the delegates/exhibitors are shown, with an indication whether live or not, so contact is easy – just a click on their profile, and you can send

BASF JOINS DIGITAL

Watermark Initiative for smart packaging recycling a suitable additive package to return them to high-performance applications. We are excited to support HolyGrail 2.0 in its search for optimised and circular plastic packaging,” notes Dr Achim Sties, senior vice president, performance chemicals Europe, BASF. Ineffective sorting is one of the fundamental barriers to wider recycling HolyGrail 2.0 – Digital Watermarks

of lightweight packaging waste and

for Accurate Sorting and High-Quality

in achieving a circular economy for

Recycling has gained BASF as a member.

packaging. The better the sorting and

The initiative aims to increase plastic

identification of packaging, the more

recycling rates by adding imperceptible

efficient the mechanical recycling process

digital watermarks to product packaging.

and the better the quality of recyclates.

Under the auspices of AIM, the

The discovery of digital watermarking was

European Brands Association, BASF and

made under the New Plastics Economy

120 companies and organisations from

programme of the Ellen MacArthur

the packaging value chain joined forces

Foundation, which investigated different

in the initiative to prove the viability of

innovations to improve post-consumer

digital watermarking technologies for

recycling. Digital watermarks were found

accurate sorting and the business case

to be the most promising technology. The

at large scale.

HolyGrail 2.0 initiative will include the

“Plastics used for packaging are

launch of an industrial pilot to prove the

extremely valuable materials that protect

viability of digital watermark technologies

goods and reduce food waste. When

for more accurate sorting of packaging

plastics are sorted properly, we can offer

and higher-quality recycling. •

10

May 2021 | FOOD RE VIEW

an email, have a live chat, schedule a discussion, swop details or just say “hi”! When you need a break, you can have a gathering with your friends and colleagues by live invite and just chill as though you’re together – even if kilometres apart,” McLean concludes.

For more info, go to www.saafost.org. za. On the home page, click on SAAFoST virtual congress 2021, under items of interest, to browse or register. •

NEWS

ANUFOOD China 2021 celebrates a successful event South China’s F&B industry is celebrating a much-needed boost with the successful conclusion of ANUFOOD China, which was held between 21 and 23 April 2021 in Shenzhen.

ANUFOOD China 2021 spanned more than 20 000m2, featuring a host of products under its roof including sweets and snacks, staple food and condiments, beverages, meat, organic food, dairy products, seafood and aquatic products, fruits and vegetables, and F&B services. With 460 exhibitors hailing from 34 countries and regions, the stands featured over 2 000 brands with 19 773 trade visitors during the three-day period.

The inaugural edition saw heartening industry support in the form of country pavilions from Germany, Ireland, Poland, Greece, South Korea, the UK, Czech Republic, Uruguay,

Tajikistan and Indonesia.

In addition, to serve international exhibitors who were unable to physically attend the exhibition, the Virtual Plus business platform on-site was equipped with professional bilingual staff that could facilitate communication with buyers online, and in real time.

Exhibitors from Poland, the US, Lithuania, Portugal, Belgium, Argentina, Russia, Brazil, Ukraine, Turkey, Cyprus, South Korea, Japan, Singapore, Pakistan, Vietnam, Sri Lanka, Tajikistan, Hong Kong and Macao made full use of this service to live stream their product offerings.

Visitors enjoyed as many as 30 conference sessions, cooking competitions, customised F&B tasting experiences, covering hot topics of the entire industry, and providing

Demand for CBD SOARS DURING LOCKDOWN

The Association for the Cannabinoid Industry (ACI) and Centre for Medicinal Cannabis (CMC) has launched Green Shoots – Sowing the Seeds of the New UK Cannabis Industry report with a new assessment of the size of the UK consumer cannabidiol (CBD) market.

The sector is now estimated to generate £690m in annual sales for 2021. This figure surpasses predictions made in the seminal market-sizing study undertaken by the CMC in 2019, which estimated the market would be worth £526m in 2021.

The report concludes that the UK now has the most evolved regulatory framework in the world for CBD, and other consumer cannabis extracts, citing recent interventions by the Foods Standards Agency – to regulate

products as dietary supplements, and to consider what are safe and tolerable levels of THC contained in products. However, the report calls for more government intervention and investment to ensure that the UK optimises what it describes as “Britain’s quiet cannabis revolution”.

The report claims that, due to domestic restrictions on hemp cultivation and processing in the UK, the bulk of the profits for this industry is going overseas. This is because UK farmers must destroy the parts of the hemp crop which lucrative CBD is extracted from.

The report argues that the market represents a key growth sector for the UK and it is time for the government to adopt a proactive strategy to seize opportunities in the cannabinoids sector.

The report makes 20 recommendations drawing on a submission recently made to a new governmental taskforce on innovation, growth and regulatory reform, established by British Prime Minister Boris Johnson in February, to stimulate post-COVID economic growth. •

a more diversified showcase and interactive experience.

As a supporting value-added service tailored to exhibitors’ and buyers’ needs, the on-site business matchmaking programme was made up of an exhibitor-led segment based on product categories, and an invited buyer-driven segment by market channels. More than 1 100 meetings were held during two days in the matchmaking area, playing its hand as a catalyst for the region’s economy. •

Highly pathogenic avian influenza update:

NO NEW OUTBREAKS

Although no new outbreaks of avian influenza have been reported since the previously confirmed cases, South Africa’s poultry and ostrich industries remain under national high alert with strict biosecurity measures in place.

An appeal is also made to hobbyist keepers of any birds, including poultry, to remain vigilant and report any signs of illness in their birds to their veterinarian. Avian flu is also an airborne virus and is not restricted to infection only by contact.

Trade restrictions imposed by South Africa’s neighbours have relaxed somewhat or remained the same, with Botswana reducing its national ban to the affected farms only, Namibia restricting imports from the one affected compartment on the East Rand, and Lesotho restricting imports from Gauteng. Swaziland has restricted the affected compartment, and Mozambique has no official restrictions in place.

SAPA is grateful that, whilst the financial impact on the farms affected is significant and has had a severe negative effect on the farmers, avian influenza incidents have not increased these past few weeks. The support of DALRRD and all veterinary staff involved have been invaluable.

Supplies of both poultry meat and eggs remain fully stocked, with less than 1% of the bird stocks producing poultry meat and eggs affected by avian influenza to date. •

FOOD RE VIEW | May 2021

11

NEWS

Africa Automation Technology Fair postponed to 2023

Following feedback gathered from in-depth exhibitor and visitor surveys and close collaboration with industry stakeholders, the Africa Automation Technology Fair (AATF) has made the decision to postpone the September 2021 in-person event and reschedule it for 9 to 11 May 2023.

To fill the gap left by this, Reed Exhibitions Africa created Virtual Connect!, which will take place in September 2021 and again in 2022.

Virtual Connect! will allow African and international industry decision makers and exhibitors to have dedicated and focused meetings, while gaining insights through critical industry content throughout the three-day event.

“Transparency with industry stakeholders is extremely important to us.

As a result of our ongoing discussions with these stakeholders, we have collectively decided to postpone the AATF live event until May 2023. We are, however, very proud to be able to launch Virtual Connect! as key opportunities for the industry at large to come together, virtually,” explains Carol Weaving, MD of Reed Exhibitions Africa.

Johan Maartens, CEO of the SAIMC NPC (Society for Automation Instrumentation Mechatronics and Control) notes, “The decision to postpone is absolutely the right one as COVID is still very much a reality in South Africa. The SAIMC is very enthusiastic about showcasing our evergrowing and evolving industry at the live event in 2023, and looking forward to engaging with the industry virtually through content, podcasts and great virtual showcases in September.”

For more information about the Africa Automation Technology Fair, please visit the event website: www.africaautomationtechnologyfair.com

12

May 2021 | FOOD RE VIEW

SAB LISTS B-BBEE SCHEME

WHICH WILL OWN R5.4 BILLION WORTH OF AB INBEV SHARES

The South African Breweries (SAB) has announced that its latest B-BBEE scheme, SAB Zenzele Kabili will list in May 2021 At a special virtual special general meeting held for members of its current B-BBEE scheme, SAB Zenzele, a quorum was secured with 8 339 shareholders casting their votes and 95% of the shareholders who voted, voted in favour of the new scheme, satisfying the requirement for listing.

The SAB Zenzele Kabili scheme, which replaces SAB Zenzele, will own R5.4 billion worth of AB InBev Shares, the world’s largest beer maker. SAB Zenzele Kabili will be listed on the B-BBEE Segment of the Johannesburg Stock Exchange (JSE) to facilitate liquidity and broaden ownership to other B-BBEE investors, including qualifying SAB employees through a new employee stock ownership plan. The qualifying public will be able to trade from the listing post on the 28 May 2021, through a JSE broker or existing trading platform. The listing price is set at R40 per share.

SAB Zenzele shareholders have been given the option to reinvest a minimum of 63.5% or all of their remaining proceeds into the new scheme. Those who do so will henceforth become global shareholders, receiving 25% in dividends annually, without having to wait ten years before being able to sell shares or get paid out. Additionally, SAB Zenzele Kabili shareholders will be able to trade immediately after listing. SAB employees will need to wait five years before being able to trade.

SAB Zenzele which will reach maturity in May 2021 is the largest B-BBEE scheme in the history of South Africa in the fast-moving consumer goods sector, having reached a total maturation value of R9.7 billion. Launched in 2010, the landmark SAB Zenzele transaction endeavoured to give retailer partners – taverners, bottle store owners, retailer customers and employees, the life blood of SAB’s business, an opportunity at real ownership in a company that has brought South Africans together for over 125 years. Retailer shareholders who invested R100 in 2010 will have received a total pre-tax pay-out of R77 518 when the transaction fully unwinds later this month.

SAB Zenzele Kabili was envisioned to launch in April 2020.

However, COVID-19 driven restrictions prevented the necessary shareholder AGM from taking place, and as such, the plans were postponed. While SAB Zenzele was a fixed term scheme, SAB Zenzele Kabili is perpetual and will remain listed indefinitely.

Company secretary Duncan Pask comments, “We are thrilled that the SAB Zenzele shareholders voted in favour of the new B-BBEE scheme. SAB Zenzele Kabili is set to deliver even more value over time, and we look forward to continuing to generate wealth for all of our retailer partners, employees and qualifying members of the public who invest in the scheme.” •

EVENT

Innovation week highlights all you need to know about high pressure processing

Hiperbaric is hosting HPP Innovation Week, an event on high pressure processing (HPP) technology for the food and beverage industry. The event is scheduled to take place from 14 to 18 June 2021.

T

he online conference will bring

The Cold Pressure Council, which

together manufacturers, retailers,

leads, facilitates and promotes industry

food service and packaging

standardisation, user education and

FAST FACTS • More than 80 industry expert

companies, regulatory, academic leaders,

consumer awareness of high pressure

and others in the industry to discuss

processing (HPP), will be participating in

speakers and 40 sessions have

the latest trends and innovations. The

the event.

been scheduled to participate in

event will provide a forum for education,

Andrés Hernando, CEO of Hiperbaric

the event.

networking, and collaboration while

says, “HPP Innovation Week is going

demonstrating how HPP can make a

to be an open forum to the world to

meaningful impact on food and beverage

continue raising awareness of this

safety and quality, as well as other

disruptive technology and how it can help

HPP technology, HPP systems &

sectors, such as pharmaceuticals

manufacturers, brands and consumers get

operations, packaging, emerging

and biotechnology.

safer, fresher, healthier food”.

applications, commercialisation

The five-day HPP Innovation Week discussions of discovering HPP; HPP

FOOD SAFETY, SHELF-LIFE EXTENSION AND CLEAN LABEL

systems and operations; packaging;

Today's consumers demand fresh, minimally

emerging applications; commercialisation;

processed foods with high nutritional value.

regulation and validation and HPP global

For this reason, HPP has been established

market trends.

as the most important technology for the

programme will revolve around the

treatment and preservation of food.

DID YOU KNOW? Registration for the event is free, and all content and videos will be available to each registrant.

Registration can be done through the link www.hiperbaric.com.

HPP is a non-thermal (5ºC – 20ºC) food and beverage preservation method that uses water and high pressure (6 000bar / 600MPa / 87 000psi). This pressure is transmitted uniformly and instantaneously throughout the product in its final packaging, therefore achieving an effect equivalent to pasteurisation, except without the use of heat. The use of chemical preservatives is eliminated or

They will bring together more than

dramatically reduced with HPP, allowing

80 industry experts who will share their

clean labels without altering nutritional

knowledge about HPP and the latest

and sensory characteristics. HPP also helps

innovations in their respective sector,

food manufacturers ensure food safety

as well as the key role that this type of

and extend shelf life without sacrificing

processing has on food safety, shelf-

product quality.

life extension, clean-labels, packaging,

HPP can be applied to a range of

regulatory issues, and trends in consumer

applications including, juices and

food worldwide.

beverages, avocado products, such as

The extensive programme will feature more than 40 sessions, including case

• Programme discussion includes principles and advantages of

of HPP products, regulation & validation and global HPP market trends.

guacamole, ready-to-cook and ready-toeat meat products, salsas, plant-based and fruit products, dairy products, and seafood products. Recent trending applications include ready-to-eat meals and raw pet food.

HPP TECHNOLOGY WITH 60% MARKET SHARE Hiperbaric is a highly regarded manufacturer of high pressure processing equipment. The multinational reaffirms its international leadership, as it has the largest portfolio of HPP machines installed worldwide, with more than 300 units and 60% of the market share. Equipment reliability, the fast and personalised attention offered by the technicians of its spare parts, after sales and applications departments, as well as the numerous product research and engineering developments, has positioned Hiperbaric as a world benchmark for HPP technology. •

studies, individual presentations, moderated panels, exclusive interviews, and live Q&A with technology experts.

Hiperbaric will also be showcasing their pilot plants in Spain and the US.

Hiperbaric - www.hiperbaric.com

FOOD RE VIEW | May 2021

13

AGT’S MASTERCLASS MAKES

formulating with vegan ingredients a cinch

With plant-based ingredients and products on everyone’s lips, AGT’s webinar scheduled on the 24th of June will offer a first-hand look behind the scenes with a celebrated chef who will demonstrate new recipe options, new product formulations and product applications.

T

he aim of the webinar is to introduce and create awareness of the plant-based product range and to demonstrate the application of the products and is aimed at new product developers, food manufacturers, the spice industry, ready to eat meals and those involved in all things vegan.

Topics under discussion include AGT’s new texturised pulse protein.

This is a 100% plant-based solution for meat replacement and extension applications, snacks foods and other unique products for mainstream and alternative markets.

The webinar will also discuss the uses of AGT’s two new innovative additions to their plant-based range.

Veggipasta is a single ingredient formulation 100% yellow pea flour, which is gluten free, non-GMO and features a neutral taste. Additional benefits include that the product is shelf stable and superior in frozen meal and soup applications.

Veggicrumb is the breadcrumb replacement made from only one ingredient, namely peas. The product’s value proposition includes that it is a single - ingredient formulations with 100% peas, non GMO and gluten-free, with a kid-friendly taste and texture.

It also features excellent water absorption and is ideally for use as a binder in ground meat applications, such as burgers and sausages.

The event will conclude with a live Q&A session, hosted by Donovan Will - from PROVEG, and a panel of experts, including Gabrielle Jackson who is an expert in her field regarding regulatory and nutrition knowledge and Dr Tulbek, director at AGT Foods Research and Development Centre.

The day concludes with a live draw for two stunning Woolworths vouchers.

ABOUT THE SPEAKERS: Dr Mehmet C. Tulbek, director - Research & Development at AGT Foods & Ingredients Inc. (AGT) Saskatchewan, Canada Mehmet is currently leading research, development, technical services and regulatory affairs functions of the AGT Foods Ingredient Division. He concluded his B. Sc. in Agricultural Engineering with the emphasis of Food Science and Technology at Ankara University, his M. Sc. in Food Engineering at Istanbul Technical University in Turkey and his Ph. D. in Cereal Science at North Dakota State University, Fargo, ND.

Donovan Will, director ProVeg South Africa, the South African chapter of ProVeg International.

Before moving to ProVeg to found their South African chapter, he was the brand manager at The Fry Family Food Co. (Fry’s), South Africa’s leading manufacturer of plant-based meat replacements, with distribution to over 30 countries. Donovan is a passionate advocate for a more conscious lifestyle, and believes in highlighting the health, environmental, economic and ethical benefits of eating a more plant - based diet and moving towards following a vegan lifestyle.

Gabrielle Jackson, dietitian - Head of the FACTS regulatory and nutrition division.

Gabrielle is a registered dietitian.

She heads up the regulatory and nutrition division at FACTS, where she consults on nutrition, health, food regulations and labelling projects, in addition, she consults in a private practice in Johannesburg.

011 762 5261

Visit: http://bit.ly/AGTplantProteinMasterclass

sales.za@agtfoods.com www.agtfoods.co.za

SNACKS & CONFECTIONERY

Take your chocolate confectionary to the next level!

The chocolate industry is a dynamic and innovative segment that is ever-changing. South Africa’s chocolate market is valued over R7 billion and demand for sugar-free, premium and artisan chocolates is driving the way to new markets. The innovation is endless especially with great quality products, writes Carien Schoeman and Carina Mendes.

in fat-reduced chocolate and compound chocolate formulations. PGPR reduces chocolate yield value efficiently allowing for better coating of inclusions, removal of air bubbles during vibration process and optimal for moulding applications.

Consumer's lifestyles are evolving with an increased trend toward healthy snacking. Chocolate manufacturers are continuously looking for new and exciting ways to answer the call of this global demand.

Bungemaxx sunflower lecithins have high purity and clean taste

S

avannah Fine Chemicals knows

with Bunge Lodgers Croklaan ensures

how to assist you with all your

Savannah can also offer cocoa butter

chocolate solution needs from

substitutes to the confectionary

nutrition to indulgence and from luxury

industry. The CLSP range has become

to low-cost alternatives.

an international standard for lauric-

Chocolate is one of the most

“The flow behaviour and viscosity of chocolate are important parameters for moulding, enrobing, panning, dipping and hollow figure application”

based fats which offer great value and technical functionality with giving a

In addition, there is a trend towards

Callebaut Group is one of the world's

good snap, excellent moulding, quick

consumers not only wanting something

most prominent manufacturers of high-

meltdown and is also low in trans fats.

healthy and good for the planet, but also

consumed products on the globe. Barry

quality chocolate and cocoa products.

The flow behaviour and viscosity of

indulgent. That is why manufactures

chocolate are important parameters for

are answering this request with sugar-

Barry Callebaut includes the complete

moulding, enrobing, panning, dipping and

reduced and sugar-free chocolates.

cocoa derivative portfolio- cocoa butter,

hollow figure application. Here Savannah

However, producers are not only looking

mass/liquor and powders ensuring our

Fine Chemicals can offer lecithin and

for ingredients that will replace sugar

customers have the highest quality

PGPR as the two emulsifiers applied in

but will also add a health benefit.

chocolate at their fingertips.

chocolate to control viscosity behaviour.

Savannah’s proud partnership with

Consumers want brands to own

Bungemaxx sunflower lecithins have

Beneo offers a clean-label solution with the Orafti HSI and P95 (Inulin

their commitment on sustainability. Its

high purity and clean taste. In addition, it

and oligofructose) for sugar reduction

exclusive Cocoa Horizons programme

helps improve blending and stabilisation,

and Orafti HP and Isomalt LM PF for

answers this question and helps position

decreases viscosity and yield value

sugar-free options. The Orafti products

your chocolate confection above the

in chocolate. Masemul PGPR 9090

not only replaces sugar but improves

rest. On the other hand, the partnership

(polyglycerol polyricinoleate) works well

mouthfeel, aids in digestive health

16

May 2021 | FOOD RE VIEW

SNACKS & CONFECTIONERY

(with prebiotic benefits) and reduce the

adding Probiocab (microencapsulated

range which has superior taste closest

glycaemic response.

probiotics) from Lallemand for optimum

to natural vanilla. Borregard can also

gut health or even Veri-te Resveratrol

compete with low-cost alternatives with

derived from sugar beet and has a clean

from Evolva which improves blood

the Vanillin SB18 which is equal strength

sugar-like taste with no cooling effect

glucose support, cardiovascular health

to oil-based vanillin. Even at lower levels,

or after taste. In addition to having a

and cognitive function.

it can be used to mask off notes and add

Beneo's Isomalt LM PF is a polyol

an extra boost of flavour. Everyone also

very low glycaemic index where it hardly affects blood sugar and insulin levels,

DID YOU KNOW?

it is also low in calories. Added to that,

The global chocolate market is expected to grow at 4.78% over the next four years to reach a total market size of $182.090 billion by 2025.

it also has a technical advantage of a good snap and mouthfeel in chocolate.

For children, Beneo’s Palatinose is a toothfriendly, low GI option. Other sugar replacers on offer is maltitol, erythritol,

likes a bit of crunch and eye-catching colour with their confections. Diana foods has a wide range of clean label solutions from fruit and vegetables such a minis, crunchies and crunch’flakes used in different sizes and forms for that memorable multi-sensory experience.

The opportunities are endless in this

xylitol and stevia.

ever-growing market. What will your next

The concept of health and wellness Next level indulgence can be achieved

is changing where consumers are

confection look like?

looking more for brands that offer

through adding flavour, crunch and

health solutions and added benefits.

colour to your chocolate. If you are

for your chocolate solution needs, all

There are many options to give your

looking at adding vanilla to your

products are supplied locally through

confection that added health value while

confections why not go the next step

Savannah Fine Chemicals. Contact them

maintaining the indulgence.

and use ‘Green Vanillin’?

for the appropriate recommendation for

Borregard is the only producer of

How about we jumpstart the creative process with these three options?

natural and sustainable vanillins made

Fortification with Acerola from Diana

from wood. EuroVanillin Supreme has

Foods which is a natural vitamin C,

the lowest CO2 footprint in the Vanillin

If you are interested in knowing more

each specific application. •

Savannah Fine Chemicals – www.savannah.co.za

INGREDIENT INNOVATION THAT’S VALUE DRIVEN

BASIC FOOD INGREDIENTS FOR EVERYDAY SOLUTIONS

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

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

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

www.savannah.co.za

FOOD RE VIEW | May 2021

17

SNACKS & CONFECTIONERY

How to prepare

for post-COVID success Following a year of global pandemic restrictions, the long-term effects of COVID-19 on the food production industry are starting to come into focus. Months of uncertainty and disruption have led many companies to re-examine their manufacturing resilience, by exploring new solutions for effective equipment maintenance and aftermarket service.

Smarter aftermarket service will ensure manufacturing resilience

R

aj Singh, group aftermarket &

first ensure their original equipment

3. D ata analysis, repairs and digitalisation

services manager at tna, explains the

manufacturer (OEM) provides a

More frequently, food producers and OEMs

rising importance of implementing

comprehensive aftermarket service

are recognising the potential of advanced

an effective preventative maintenance

package that proactively supports their

digital technologies to revolutionise the

approach, and how new developments

operations with both routine servicing

way lines are operated and serviced.

in aftermarket services are offering

and ways to improve overall equipment

Beyond enabling more efficient

manufacturers innovative new ways to

effectiveness (OEE).

maintenance and repairs for example,

increase uptime and profitability.

the data gathered during scheduled Combine preventative maintenance

preventative maintenance checks can

CHOOSING THE RIGHT MAINTENANCE STRATEGY

and aftermarket service for complete

also be used in combination with digital

manufacturing resilience

aftermarket services, such as artificial

The first step towards shoring-up the

1. Training, expert advice and strategy

intelligence (AI), digital twins and machine

resilience of any production line is selecting

development

learning, to proactively monitor and

the most appropriate form of maintenance.

To establish a successful preventative

There are many methods producers can

maintenance strategy, food producers need

employ, ranging from reactive or corrective

comprehensive training from their OEM,

maintenance to proactive maintenance,

covering aspects such as: which factors

PREDICTING FUTURE DEVELOPMENTS

which involves taking action early-on to

to monitor during regular inspections,

Over the course of the pandemic, digitally-

manage factors that can degrade equipment

how often they need to be conducted and

focused maintenance strategies and

performance. The preventative maintenance

by whom. Aftermarket training sessions

aftermarket services have moved from

method centres around the carefully planned

like these ensure operators can create a

emerging trends to industry standards in a

monitoring of equipment, regardless of

preventative maintenance schedule and

matter of months. Going forward, the focus

its current status, to reduce the risk of

resolve simple issues in-house, though they

will likely shift even more to preventative

unscheduled downtime or unexpected

must be supplemented by a 24/7 customer

maintenance, data gathering and line

faults. Though a little more complex and

service offering that ensures producers

optimisation - helping food producers

time consuming than other approaches,

can access help quickly in the event of

keep their operations agile and resilient,

the cost-savings offered by a preventative

more serious faults.

whatever the future may bring.

maintenance programme make it the ideal

2. R eplacement parts and

choice for most food producers.

stock management

optimise line performance.

“At tna, as part of our ongoing commitment to enhancing our aftermarket

For preventative maintenance to be

service, we have harnessed the power of

THE VITAL ROLE OF AFTERMARKET SERVICES

effective, producers need to keep a supply

augmented reality (AR) and virtual reality

of essential materials close to hand.

(VR) technology to develop tna remote

From spare parts supplies, to training,

Having the right stock of genuine spare

assist – an on-demand virtual repair and

technical advice and repairs - an effective

parts readily available lets producers avoid

advice service that allows users to connect

aftermarket service offering includes

costly downtime, while essential parts are

with expert technicians and receive

everything manufacturers need to keep

ordered. This also helps save storage space

tailored support - wherever they are in the

lines running at peak performance. These

– freeing up more room to expand lines and

world, in complete compliance with COVID

post-sale services are crucial, because even

profit margins. Given its vital importance,

restrictions,” Singh explains. •

with the most sophisticated maintenance

spare parts provision and best practice

schedule, unplanned downtime cannot be

advice on stock keeping should be included

avoided completely. Before implementing

as standard as part of a high-quality

a new servicing strategy, producers must

aftermarket service offering.

18

May 2021 | FOOD RE VIEW

Tna - www.tnasolutions.com

Materials Handling

Performance

Flexibility

Simplicity

Controls & AI

Project Management

Processing

End of Line

Coating & Seasoning

Packaging Cooling & Freezing

We put a lot into

Distribution

this one perfect fry.

Scan me for more details

FUNCTIONAL SNACKS & CONFECTIONERY INGREDIENTS

The snackification trend is on the go

Demand for healthy snacks is increasing. With a myriad of raw material options, shapes and tastes, Bühler’s range of solutions cover most processing requirements that assist in the processing of quality ingredients for new product development writes, Maryke Foulds.

I

n South Africa, the snackification trend is firmly entrenched with consumers, and the ability to formulate nutritious

and tasty products are opening profitable avenues for brand owners. In this article, we consider processing technologies that could assist in the production of novel snacks, protein bars, coated products, confectionery and on-the-go snack bars that meet selected flavour profiles.

DID YOU KNOW? The snack bar industry was projected to reach 10 billion euro

The Leigarten snacks & confectionery application centre in Germany

mass preparation process, bar forming

This is primarily due to its functionality and

and then the enrobing decorations before

health benefits. The latter is important in

one of the three largest sectors

packaging. These are the main processes

a category that is often seen as unhealthy

in the snacking sector. This is a

within the production of the cereal bar.

and oats is popping up in snacks, ready

by 2020 and the snack-bar is

prime opportunity for producers to create new businesses by adapting their products in line with trends in the marketplace.

Combining super fruits with nuts, which

“In terms of chocolate bars, we also set

to eat products and breakfast nooks

trends in various process technologies over

throughout the world. High in vitamins,

the entire value chain from cocoa beans

minerals and amino acid content, oats also

intake to the final consumer product. Our

feature a very pleasant taste and is easy to

aim is to develop solutions that produce

prepare. The shift towards higher product

chocolate masses or compounds of quality

quality requirements is now also associated

and efficiency. These range from small scale

with higher processing requirements – an

or a high capacity manufacturing plants.

area that Bühler excels in.

We also provide a range of technologies

In summary, the fruit and snack segment

can also be protein enriched, creates a

for finest chocolate manufacturing on

are attractive in creating new products and

market for both the health-conscious

our DoMiReCo (Dosing- Mixing- Refining-

generating new business. Bühler is a reliable

consumer and the recreational athlete.

Conching) process or for cream and

partner for the whole process of creating

Options are vast, ranging from vegan

spread production based on our ball

cereal bars and is a competent expert to

protein bars with fruit to the whole grain

mill technology.

support you in product development. “The

cereal bar. These can either be fully enrobed

“We can also assist in the production

company will assist you in finding suitable

with a coating or even half and half, with

of multigrain flakes or cornflakes using

recipe compositions and the best possible

dark or white chocolate. “Since the takeover

traditional batch cooking or extrusion to

process solutions for your products.

of the confectionary specialist Hosokawa

suit your product and market as well as

Bühler can supply the cereal snack bar

Bepex, we can now offer our customers

coating of sugar syrup and dry ingredients

manufacturer with the key machinery

integrated solutions for manufacturing of a

such as nut slivers. Fully integrated mixing

solutions taking your concept from raw

wide range of snack bars such as protein-,

and toasting lines for granola production is

materials to finished product. Saving you

cereal and nut bars with and without

also possible and automation also covers

time resources throughout the whole

chocolate coating,” explains Taryn Browne,

functions such as recipe management,

process,” Browne concludes. •

marketing manager of Bühler SA.

product retracing or the logging of

Once the product has been defined,

production statistics to prove compliance

Bühler will assist you in finding the ideal

with local legislation,” Browne points out.

process solution for your tailor-made products on an industry scale – from the

20

May 2021 | FOOD RE VIEW

One ingredient that is getting a lot of attention at the moment is oats.

Bühler – www.buhler.com

Deliciously nutritious.

Customised snack bar processing solutions.

Bühler (Pty) Ltd Juice Street, 5 Star Business Park Honeydew, Johannesburg, South Africa. +27 11 801-3500 www.buhlergroup.com Innovations for a better world.

SNACKS & CONFECTIONERY

A world of better

baking solutions await Healthier, safer and tastier food made with natural, honest ingredients reflect the demands of today’s consumer. It is critical that food packaging reflects the nutritional profile and credentials of a product accurately.

C

laims such as free-from, clean label and allergen-free are fastgrowing trends. Consumers also

pay attention to those ingredients that support, stimulate or even improves their overall health and immune system to avoid any issues or illness.

“When we look at the current trends in bakery, we can see each of these elements returning in new brands and products. We are noticing a substantial increase of products that are additiveand preservative-free, do not contain allergens and that are enhanced/ improved with added fibre, vitamins, minerals and proteins.

“In addition, the COVID-19 pandemic has

Reformulating existing products or

you can take your traditional recipes and

encouraged consumers to include more

developing new recipes can sometimes be

upgrade them to healthier alternatives,

plant-based ingredients into their diet.

challenging, especially when all the boxes

without compromising any of their

Mintel mentioned in its Patent Insights

of healthy, free-from and clean label need

characteristics. Azelis runs 18 application

report that recent innovations in bakery

to be ticked yet without giving in on the

labs and development kitchens across the

are mainly focused on increasing the

taste, texture and consumer experience.

globe, where we create culinary functional

protein and fibre content and decreasing

This is exactly where Azelis/Orkila South

guideline recipes and advise our customers

the fat/sugar content of baked goods,”

Africa can assist you. “With our extensive

on a one-to-one basis on how to reinvent

explains Tineke Quinn, business manager

range of fibre, proteins, vitamins and other

their own products to keep up with the

at Azelis.

food ingredients, we have all the cards in

current trends. Do you have a technical

hand to offer you the best solution to your

issue? Reach out to our technical experts

(re)formulation problem.

in South Africa and discover all the

The market is now becoming highly competitive and food manufacturers need to stand out in the crowd and re-

“Our recent developments include (but

invent their traditional recipes to improve

are not limited to) a guilt-free brioche and

their nutritious level, or even upgrade it by

high protein instant pancake mix, both

adding in ingredients that offer

of which are high in proteins and fibre,

health benefits.

and are a clear demonstration on how

22

May 2021 | FOOD RE VIEW

possibilities to make our food healthier,” Quinn concludes enthusiastically. •

Azelis – www.azelis.com

SNACKS & CONFECTIONERY

How SA nut processors can gain from the

latest sorting technologies

The global nut industry is growing, and while South Africa’s macadamia and pecan industries are keeping pace, its not always easy for nut processors to ensure food safety or meet customers’ product specifications, writes Norman Smith.

A

challenge is foreign materials and shell fragments that can get into the processing line’s product

stream. Nuts can also be spoiled by external and internal defects, which are sometimes almost impossible to detect.

Then there’s also the risk posed by allergens if one type of nut should unintentionally get mixed with another.

All of these threats have to be eliminated to protect processors and retailers from product recalls and reputational damage.

If this makes nut processing sound like Russian Roulette, the good news is that it’s possible to remove all the bullets. This is achievable thanks to the extraordinary effectiveness of state-of-the-art optical sorting machines.

Current sorting solutions deliver a multitude of other benefits: they grade to specification, minimise false rejects, increase removal efficiency, reduce or eliminate the need for manual intervention, help solve labour problems (scarcity, cost, effectiveness), reduce line downtime, and provide data about the product being sorted. Through all of these capabilities, sorters improve sustainability by cutting food waste while enhancing

FAST FACT: LOCAL SUPPORT AND SA’S NUT DEMO WEEK TOMRA’s presence in South Africa continues to grow, with multiple installations of its 3C and 5C machines for both the main nut applications. The opening of a new office in Johannesburg allows Tomra to offer local support in service and spares. Additionally, the team at Tomra’s new HQ will organise a demonstration week for the Tomra 5C, allowing processors to locally test this machine in macadamia and pecan applications.

Two Biometric Signature Identification (BSI+) scanners on the Tomra C5

inedible and will be used in oils for cosmetics.

It is possible to find all these defects because Tomra’s unique BSI+ technology scans materials with both near-infrared (NIR) and visible spectrum wavelengths.

This instantly compares the biometric characteristics of objects to features stored in a database to determine whether they should be accepted or rejected. This technology can also detect and reject

yields and profits.

other critical nut defects such as rancidity,

As a comparison, we spotlight three popular South African types of nut to

with a low giveaway. The second position

decay, mold, allergens, and water and

see the sorting solutions offered by

for the Tomra 3C will be to remove major

oil content.

Tomra Food.

discolorations, rotten, mouldy kernel as

Global demand for macadamia nuts has created a need to process them in ever-

well as remainder shell.

For the third sorting stage at the

Pecans are one of the fastest growing nuts , with a huge demand for quality kernels. Like walnuts, pecans are sold

greater quantities, while consumers are

macadamia processor, the Tomra 5C

in so many different sizes, grades, and

simultaneously raising their expectations

is used equipped with two Biometric

product types that they are one of the most

of product quality and food safety.

Signature Identification (BSI+) scanners.

complicated of all nuts to process. Booming

This machine shows its remarkable ability

global demand for pecans creates a need

sizes, with a very thick shell that generally

to find hard-to-see and nearly invisible

to process them in ever-greater quantities,

sees a ratio of 67% shell versus 33% kernel.

defects: insect damage, pinhole, immature,

while consumers are simultaneously raising

This means that processors face an

mold, brown spots and onion rings. Though

their expectations of product quality

extremely high defect level after cracking -

nuts with these defects are removed,

and food safety. This is seen in product

something the Tomra 3C is very well suited

they will be recovered for sale for other

specifications getting stricter: not so long

to solve as it separates shell from kernel

uses. Most defective nuts at this stage are

ago, it was acceptable for a tonne of nuts

Macadamias have many varieties and

FOOD RE VIEW | May 2021

23

SNACKS & CONFECTIONERY

to contain up to 20 pieces of shell, but

laser and a single BSI+ scanner, the sorter

today many wholesalers insist on there

detects and ejects hard-to-find product

in the Tomra Nimbus machine, makes it

being no more than five pieces per tonne -

defects such as rancidity, mold, septa,

possible to remove aflatoxin by identifying

or in some cases, fewer than one.

shrivelled nuts, and dark (red or black) nuts.

the extremely low intensity of light

To achieve these standards, pecans,

Then in the final step before distribution,

This special design of laser, incorporated

reflected by aflatoxin-producing mold in

like almonds and walnuts, are typically

the pecans are inspected by the Tomra 5B

peanuts. This extraordinary capability has

passed through sorters six times or more.

for grading by shape and perhaps also

the power to save peanut processors and

Thorough sorting also enables the recovery

by colour.

retailers from the kind of product recalls

of nuts rejected as whole foods to be used

Prior to packing, processors aiming for

for food ingredients, for their oils, or for the

the highest quality kernel uses the IXUS

cosmetics industry.

Bulk X-Ray machine to do a final inspection

After sizing and shelling, nuts are passed through a Tomra 3C optical sorter at

that bring brands to their knees.

for foreign material such as stone, wood,

WITH SORTERS, IT’S ‘MISSION ACCOMPLISHED’

plastics – before being packed.

Although Tomra’s sorting technologies are

high capacity to remove shell fragments.

sophisticated, all are designed to be easy to use. What’s more, these machines are

the Nimbus) works its magic before the

FINDING THE HIDDEN DEADLY TOXIN

Tomra5B makes a final inspection. The

Of all the threats faced by nut processors,

and some even possess self-learning

ability of Tomra’s machines to handle

potentially the most challenging can be

abilities to refine their sorting accuracy

product gently is critical in pecans because

hidden inside peanuts. This is aflatoxin,

continually. As a result, false rejection rates

they are quite fragile, and breakage will

a naturally occurring poison which it’s

are low, yields are high, and nut processors

reduce value.

important to remove. Produced by certain

are empowered to conquer even the most

On the first run through the Tomra 5C,

Aspergillus molds (fungi) on plants such as

when the machine is equipped with double-

corn and grain, and more commonly in the

sided BSI+ scanners, a search is made for

ground, this toxin usually develops in the

foreign materials, allergens, shell pieces,

field and because it tends to occur in ‘hot

daunting of operational challenges. •

About the author: Norman Smith is the area sales manager at Tomra Food South Africa.

and shells within the pecan. On the second

spots,’ test samples don’t always find it. But

run, using a high-resolution double-sided

Tomra’s Detox Laser does.

Then the Tomra 5C (or its predecessor,

remotely controllable and easily networked,

Tomra Food – www.tomra.com

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

FLAVOUR DIRECTLY FROM THE SOURCE Sensetek.indd 1

24

May 2021 | FOOD RE VIEW

2017/02/14 12:01 PM

FUNCTIONAL INGREDIENTS DAIRY FOOD

Top trends in dairy food focus on

specific and holistic health benefits The traditionally natural and nutritious image of dairy products continues to be a key driver in NPD, according to Innova Market Insights’ Top Trends in Dairy 2021. This is despite the challenge posed by rising interest in plant-based diets and concerns over environmental and ethical issues.

DID YOU KNOW? About 54% of global consumers claimed to have spent time educating themselves on ingredients that could boost their immune health.

BOOSTING MOOD HEALTH Another Top Trend in Dairy is “Mood: The Next Occasion”. Concerns over mental health are more significant than ever.

Covid-19 concerns drive immune interest

O

According to the WHO, depression may be the leading illness globally by 2030 if no action is taken. Dairy NPD around mood is seeing rapid growth, with rising use of on-

ngoing anxiety stemming from

nutrition, leveraging technology and

COVID-19 is pushing consumers

balancing diets.

to prioritise their immune health.

Innova’s 2020 Consumer Survey indicated that 54% of global consumers claimed to have spent time educating themselves on ingredients that could boost their immune health.

Dairy products such as yoghurt and fermented drinks have long been associated with immune health, largely as a result of the development and mainstreaming of probiotics. More recently interest has also risen in the immune

“The use of adaptogenic herbal extracts for combating the mental and physical effects of stress is also trending as upward interest in more holistic wellbeing develops”

pack claims relating to specific mood platforms.

Calming/relaxing and energy boosting are the most established platforms, while sleep promotion is still niche, but growing from a smaller base and showing potential for further innovation. The use of adaptogenic herbal extracts for combating the mental and physical effects of stress is also trending as upward interest in more holistic well-being develops.

“There is clearly ongoing potential for the dairy market”, says Lu Ann Williams, director of innovation at Innova Market

benefits of antioxidants, and the greater

Insights. “It remains one of the world’s

use of fruit, herbal and spice extracts for

most valuable food sectors, with a

flavour and function.

ACHIEVING BALANCE WITH COMPLETE SOLUTIONS

Traditionally, popular claims included high protein for the protein-loving consumer, fibre-rich for digestive health, or sugar-reduced for weight and

The influence of Innova’s #6 Top Ten

overall health. However, this is

Trend 2021 “Nutrition Hacking” is also

now evolving toward more complete

a top trend in dairy. Four-out-of-five

balanced solutions. Products such as

global consumers said that they

dairy drinks offering “advanced” or

believed in progress in food and beverages

“complete” nutrition are leveraging the

through science. Developments are

best of both worlds for natural and

focusing on tapping into improving

technology-driven options.

healthy, nutritious and versatile image and the potential for ongoing added value. However, the recent struggle with COVID-19 and a generally tougher consumer environment may prove challenging.” •

Innova Market Insights – www.innova.com

FOOD RE VIEW | May 2021

25

DAIRY FOOD

New mineral improves probiotic stability

Swiss manufacturer Omya is developing a new mineral solution for greater stability, performance and survival rates of probiotics during formulation and delivery to the gut.

A representative in-vitro digestion model demonstrated a proof-of-principle.

Omya’s mineral solution outperformed maltodextrin in both matrices – milk powder and lactose tablets – delivering up to 1 000 times the amount of

Unique solution from Omya enhances the viability of probiotics during production, shelf-life and digestion

probiotic bacteria.

In line with the digestion results, the functionalised mineral also showed significantly better stabilising effects in

I

n conjunction with NIZO, a leading

such as during spray drying, they may be

contract research company, Omya

damaged and lose their beneficial qualities.

studied the mineral's influence on

Therefore, a stabilising agent is essential.

probiotic viability during production and

With its strong water-binding properties

delivery processes.

and significant buffering capacity, the

The new product solution was shown to be an effective stabilising agent during spray drying, shelf-life and

functionalised mineral from Omya is a promising inorganic probiotic carrier.

For the research performed at NIZO's

in-vitro digestion of the valuable

lab, Lactobacillus Plantarum (strain

microorganisms – outperforming the

WCFS1), one of the most studied probiotics,

organic benchmark excipient maltodextrin.

was used as a model organism. The

These results demonstrate the mineral's

lactobacilli cultures were mixed with

high potential for probiotic applications

either maltodextrin or Omya’s mineral

in the food, nutraceutical and

solution and spray dried to evaluate their

pharmaceutical industries.

survival rates. To assess the efficiency

The market for probiotic supplements

of the stabilisers during digestion and

to support healthy gut flora is booming.

accelerated shelf-life experiments, the

However, the microorganisms within

resulting powders were separately blended

these products are extremely sensitive.

with skim milk powder or pressed into

If exposed to excess moisture or heat,

tablets with lactose as an excipient.

26

May 2021 | FOOD RE VIEW

the milk formulation and lactose tablets compared to maltodextrin.The findings prove that the mineral can be used as a stabiliser for probiotics and pave the way for a new expertise in probiotic production, supply chain and usage.

Stefan Lander, VP consumer goods, group sales & marketing at Omya, “Public awareness of gut health and its importance for wellbeing and immune health is growing. Furthermore, interest in supporting the immune system has increased massively, particularly in light of the pandemic. More and more people want to support their intestinal flora with probiotics. Our new functionalised mineral offers lots of possibilities for innovative probiotic formulations and positionings.” •

Omya Group - www.omya.com

We bring colour into view!

Compact capacitive level switches with 360° custom-colour status display

256 colours Individually selectable: Measurement in progress Sensor switching Process malfunction

15 cm

Compact design

Hygienic adapter system

Adjustment via smartphone

www.vega.com/vegapoint

WINE, BEERS & CIDERS

Cleaning technology offers efficient selection for greater profits

When looking at cleaning technology for cleaning in place (CIP) there are two frequently asked questions: Will it clean my tank and how much does it cost?

C

urrent advancements in

energy is now added to the cleaning

cleaning technology now mean

process, reducing both the amount of

that we are not just able to clean a

cleaning liquid required and the time

customer’s tank, but also save them time

needed for cleaning. This leads to a direct

and money in the process. This is the view

cost saving.

of James Simmonds, product manager

As an example of this, a study was

cleaning technology.

carried out at one of the largest and most

There are three basic types of

renowned German breweries who had

technology; static spray balls, single axis

exchanged large static spray balls in 76 of

rotating and duel axis rotating. Each has

their 700m3 fermentation vessels for AWH

its merits, and savings can be made by

Tanko S50 rotating heads.

choosing the right type of equipment

AWH TANKO S SERIES

to use.

There are four inter-dependant factors which influence the result of a CIP cycle. In 1959, Dr Herbert Sinner combined

After extensive testing they achieved a Static spray ball and tanko MX 125

38% reduction in cleaning (lost production) time, a 58% reduction in fresh water

these into what is now referred to as

consumption (and so also 58% reduction in

Sinner’s Circle.

the amount of effluent they had to treat) as

Sinner identified four key elements of

Operating at low pressure and with high

well as 39% reduction in caustic needed. In

cleaning: Time, temperature, chemical and

flow requirements the cleaning function

total this translated into a saving of €51.60

mechanical action. He recognised that by

of a static spray ball is to produce points of

per tank, per CIP. The payback period per

increasing one factor, we can make savings

impact on the vessel walls (where the jets

tank by changing technology was under

on one or more of the remaining factors.

from the holes hit).

10 CIP cycles.

When looking at any CIP cycle the

We rely on the volume of liquid running

When considering larger tanks (typically

costliest elements are generally time (lost

down the sides of the tank (a free falling

>5m diameter) or heavy levels of soiling

production time), temperature (energy

film) for the majority of the clean. This

often the most effective technology

required to heat cleaning liquids) and the

leans the suitability of static spray balls

is multi axis jet cleaners. This type of

chemical or cleaning liquid itself (both

more towards smaller vessels, as less

equipment is slow rotating and builds up its

in terms of the cost to buy the liquid and

overall volume of cleaning liquid is

wash pattern over a certain period of time.

equally, in today’s climate, the cost of

required to cover the tank walls, and

effluent treatment).

easily removed soils (such as light liquids)

AWH Cleaning Technology focuses on the fourth factor, mechanical action.

Mechanical action is the physical force

as less mechanical action is required to remove them.

As vessels increase in size or soiling

used on the soiled area and with minimal

becomes more difficult to remove we begin

investment in moving from one type

to look at single axis rotating cleaners like

of equipment to another it is possible

the AWH Tanko S Series.

to greatly increase productivity while reducing running costs significantly.

The oldest, and currently most common,

While still operating at low pressure, single axis rotating devices step up the level of mechanical action. The cleaning

type of technology used is the static spray

is carried out by a series of high energy

ball. With no moving parts and proper

droplets, generated by fast rotation and

care it is (potentially) maintenance free

precision cut slots, impacting instantly and

and, coupled with low investment costs,

repeatedly against the soiling on

it is often the first choice of both vessel

all surfaces.

manufacturer and end user alike.

28

May 2021 | FOOD RE VIEW

Relating back to Sinner’s Circle, more

The Tanko JX 70

WINE, BEERS & CIDERS

Although more costly from a capex

A 5m diameter tank with a light soil

In summary selecting the correct

point of view than the previous technology

type may be cleaned quicker with a fast

cleaning technology is not always a

types their efficient use of the cleaning

rotating single axis cleaner (which instantly

straightforward process. The above are

fluid and high level of mechanical action

covers the surfaces) than a slower rotating

examples of the types of technology

mean considerable savings on time and

multi-axis jet cleaner. It is important to

available to users but even within these

chemicals can be made.

identify the cross over in realised value

three basic groups there are many

between time taken and flow rate

variations on a theme, with each variation

per hour required.

serving some specific condition.

THE AWH TANKO MX SERIES

based on tank size and price, but without

Cleaning technology is most commonly

taking into consideration the large number

operated / driven by the cleaning liquid

of other aspects of a cleaning application

flowing through it. Further efficiencies can

the chances of selecting the best

also be made by using an externally driven

suited equipment are slim, and a golden

jet cleaner. These are usually driven by

opportunity to boost profits may be lost.

“As vessels increase in size or soiling becomes more difficult to remove we begin to look at single axis rotating cleaners like the AWH Tanko S Series”

It is easy enough to choose a cleaner

either an electric motor or by compressed As an example, the AWH Tanko S50 will clean tanks up to 6m in diameter but at

air such as the AWH Tanko JX range.

As these jet cleaners are not relying on

It is this holistic approach to appraising a cleaning application that allows AWH Cleaning Technology to achieve tangible

3 bar requires 15m3/h flow to do so. The

a certain volume of water to drive them

cost savings and process optimisations

AWH Tanko MX125 multi-axis jet cleaner

flow rates are often much lower than

for customers. •

will clean the same size tank at a pressure

conventional media driven jet cleaners.

of 5 bar but will only require 4m3/h to do so.

At 5 bar pressure the media driven AWH

Having said this, it is not always the case

Tanko MX125 with 4mm nozzles requires

that a multi-axis jet cleaner is the best

4m3/h flow rate whereas comparably the

solution. It is important to consider the

externally driven Tanko JX70 at the same

nature of the soil you are trying to remove.

pressure only requires 1.25m3/h.

About the author: James Simmonds is the product manager cleaning technology, Armaturenwerk Hötensleben.

AWH – www.awh.eu

FOOD RE VIEW | May 2021

29

WINE, BEERS & CIDERS

The trend towards handmade – what consumers like about craft products

They used to be niche items, but now hardly any business can do without them. Craft products are all the rage and many manufacturers are focusing on this trend to expand their SKUs.

C

onsumers in Germany, Russia

This is directly connected to the history

apart from the crowd. When manufacturers

and the UK provide valuable

of the product. Its credibility depends on

emphasise their personal passion for their

information and their preferences

the degree to which communication is

product, they can set themselves apart

for craft products make it possible

transparent. The more detailed the story

from mass-produced goods and raise

to deduce key data to determine the

behind a product, the more interesting it

their profile.

success of certain products. This is the

will be, as consumers assume that it takes

starting point for the Symrise craft study,

a lot of time to produce a craft item. The

you look at the store shelves, there is a

which provides tangible suggestions for

more regionally a product is produced,

seemingly endless number of flavours. The

craft beverages.

the more consumers identify with it. This

more surprising the tonality, the higher

leads to an enormous balancing act for

the added value. Consumers emphasise

products stand out on store shelves.

manufacturers of craft products. On the

their own character and individuality by

If the ingredients come from credible

one hand, they need new sales channels for

choosing a certain flavour. Many craft

sources they tend to inspire confidence.

their product in order to be economically

products therefore have the potential to

If handcrafted products appear

successful. On the othe, they have to

become tomorrow’s bestsellers. Large

authentic and genuine, they entice

accept that the appeal of these products

companies are by no means spectators

consumers to make a purchase. When

lies in the fact that they are only available

here. Rather, they are able to place craft

craft products are based on country-

in selected stores.

items in both large and small stores as long

Four main success factors make craft

The same applies to consumers. If

as they pay attention to authenticity.

specific preferences, the chances of counts most however is quality. The

DAVID VS. GOLIATH – THE POWER OF SMALL COMPETITORS

“premium seal” that craft products carry

What makes craft products so popular in

lends them a charm of their own inspired

Europe and other markets? The answer is

THE CRAFT BOOM SLOWS AN INCREASINGLY DYNAMIC ENVIRONMENT

by their particularly high quality.

size. Small manufacturers are challenging

While it may sound strange, the craft boom

large mainstream companies and

and our dynamic pace of life are directly

manufacturers of craft products? The

successfully wrestling market share from

related. Financial ups and downs, our

top factor is transparency. Companies

them. Independence ensures successful

globalised society, digitised media and

that speak about their products honestly

sales figures. Showcasing a passion for

increased mobility all create a desire for

and disclose their manufacturing

high-quality handmade products gives a

closeness and a stronger sense

processes enjoy the trust of consumers.

manufacturer credibility and sets them

of community.

success are significantly higher. What

What do these findings mean for

This calls new market participants onto the scene. They understand people’s desires and use modern technologies that enable individuals to produce craft products themselves and to perfectly stage and distribute them via social media.

Social networks have developed into primary information channels through which consumers receive information and recommend products to each other.

INGREDIENTS & TASTE DECIDE The Symrise study shows that consumers in Germany, the UK and Russia are convinced that high-quality ingredients are crucial to the success of a craft product. They are even willing to pay more for quality because they are sure that high-quality ingredients have a direct influence on

30

May 2021 | FOOD RE VIEW

WINE, BEERS & CIDERS

undisputed trendsetter for innovative, handmade beverages. Driven by the demand for healthy and natural products, British manufacturers are constantly introducing new alcoholic and nonalcoholic drinks to the market.

Asia is right behind Europe in this regard. In Japan, trends are being set with innovative, high-quality recipes, with the aim of winning over new consumers of traditional drinks such as sake or green tea while in India, many restaurants now

A lot of importance is placed on seasonal and regional ingredients

offer craft products. The demand for highquality coffee, tea and beer is increasing, as it is important for people in India to

taste. By contrast, they reject industrially

assume that consumer craft products are

keep in touch with their numerous social

produced or unnatural additives in

healthier to consume than industrially

contacts and they like to make plans to eat

craft products. In Germany and the UK,

produced variants.

and drink together. This group would not be complete without the largest domestic

consumers also place a lot of importance on regional and seasonal ingredients.

If these ingredients taste good, the

PERSONAL & SOCIAL MOTIVATION

market in the world. China’s growing prosperity is making high-quality, healthy

craft product almost sells itself. At the

The survey also uncovered personal

and natural beverages very popular.

same time, experimental, unusual or

and social reasons for consuming craft

This also applies to Thailand, where the

even unique tastes that don’t stand out too

items. On a personal level, psychology

emphasis is on trendy packaging.

intensively do especially well. High-

plays an important role. People use craft

quality, natural ingredients and careful,

products to express themselves, and craft

traditional manufacturing processes

products make people feel self-confident.

US MANUFACTURERS WILLING TO EXPERIMENT

are popular.

Emotionally, these trend items promise joy,

In the motherland of the craft trend, the

excitement and appreciation. Physically,

US, demand continues to grow rapidly

the focus is on supplying the body with the

and the market is thirstily absorbing new

right nutrients.

creations. New entrants thus need to

IT’S THE PACKAGING THAT COUNTS Another reason craft products are so

Socially, craft products brings people

be more innovative than elsewhere to

popular with European consumers is

with common interests together and

stand out from the crowd. The willingness

because they are produced in a traditional

creates a sense of community. German and

to experiment with flavours makes this

way. These products are especially popular

British consumers in particular attach great

market one of the most exciting.

if the old manufacturing process has been

importance to this, unlike in Russia, where

This enthusiasm has quickly spread

creatively changed and the taste and

this aspect is less important. Consumers

to Latin America. The vibrant coffee

texture have been improved. A product’s

in Russia and Britain value communication

and craft beer scene inspires beverage

appearance matters, too. When products

while enjoying craft products together. For

manufacturers to bring tasty premium

are attractively packaged, they appeal to

Germans, however, this plays a subordinate

beverages to market. Healthy and natural

consumers even more. British consumers,

role. The respondents from all three

products sell well and bars and restaurants

for example, like goods that have been

countries agree on one point: Craft items

are aware of this trend and offer their own

originally and creatively packaged. German

satisfy consumers’ need to belong to

homemade drinks.

and Russian consumers, by contrast, want

a group.

goods that are packaged naturally with

Today, craft products can be found

The demand for premium products is increasing globally and in South Africa. It

all over the world. Their adherents view

offers several significant opportunities for

themselves as a sworn community with

manufacturers of craft items. A company

in small quantities, it suggests careful

individual characteristics. Because

that is aware of the personal and social

manufacture according to traditional

of highly unique preferences and

needs of consumers is in the best position

methods. Products made in this way trigger

manufacturing traditions, many craft

to develop tomorrow’s bestsellers. If

positive emotions for many people. Older

products typical of a region have emerged.

manufacturers offer their customers

consumers also attach importance to

In Germany, for example, there is a very

credible stories about their products

handmade products. The health aspect

active scene constantly launching new

while also convincing customers through

of craft products is also becoming more

varieties of beer and spirits, as well as new

their ingredients, taste, naturalness and

important and natural ingredients are vital.

coffee specialties on the market. Here,

production, then these companies have a

Russian consumers look at the label to see

craft products are enjoyed less frequently

good chance of success. •

if the products contain fruit, vegetables

compared to other countries. And when

and herbs with health-promoting effects,

they are, the choice is often made for

and consumers in Britain and Germany

the very best quality. The UK remains the

recyclable materials.

When craft products are released

Symrise – www.symrise.com

FOOD RE VIEW | May 2021

31

WINE, BEERS & CIDERS

How wineries are opening up the market for cans

Over the past few years there was tremendous growth in the canned wine category, a trend that was more evident in the US market than South Africa, writes Reinhard Watermeyer.

W

hile some wineries use their

packaging offer a lot of opportunity for

younger, easy drinking wines

appealing design. The convenience of a

for this category, higher

single serving in packaging that can go

end, certified wines increasingly use this packaging format. The common

anywhere, also appeals.

The development of suitable internal

denominator for the industry, though, is

lacquer coatings, coupled with creative

reflected in the convenience of cans and

packaging, now offer wineries many more

the creative possibilities of sleeves or

opportunities to make their product more

labels to capitalise on new brand building

accessible to new markets.

opportunities to expand markets. Recycling is also a contributor to market growth and

CANNED WINE INTEREST

it is estimated that around 70% of used

The award-winning South African

beverage cans in South Africa are recycled,

food and wine writer, Malu Lambert,

which is more than glass.

attended a virtual wine tasting of 20 different canned wines. In her article

DID YOU KNOW?

on wine.co.za, she notes that canned

In 2020, the Michelangelo Wine

wine has a long history in South Africa and

and Spirits awards introduced

that the change now is a “…shift towards

the category for wine in cans into their competition.

the more premium market. From the outset, it’s very clear from the packaging for whom the cans are intended: young, visuallyliterate, millennials.”

As with any burgeoning market, wineries face a few challenges as they more widely explore offering wine in cans.

Some retailers are uncertain where to merchandise the products within their stores. Do they place them with bottled wine, carton packaged wine, “bag in a box” wine, or with other canned beverages

“… we have recently designed and supplied an entry level speed, inline counter-pressure, fixed line setup for Wynland Bottelering, which cans for Spier”

in fridges? Wineries are tackling the

counter-pressure system, which provides the opportunity to can sparkling wines.

These have done very well based on feedback from the wine industry. This type of beverage can only be canned using a counter-pressure system in a

challenge by setting up their own displays in-store. They have had particular success

Reinhard Watermeyer

One reason why South Africa tended to

when placing these inside fridges,

lag the international market uptake of wine

capitalising heavily on the convenience

in cans in the past, has been limited access

factor of pick up and go – usually to an

to canning facilities. However, we have

outdoor occasion such as a picnic, hike,

recently designed and supplied an entry

or event.

level speed, inline counter-pressure, fixed

controlled environment.

With fixed, counter-pressure systems already in use, the next step for the industry as the market grows, would be to invest in higher capacity lines, which we offer. •

line setup for Wynland Bottelering, which

MARKET EXPLORATION

cans for Spier. It offers a controlled, high

Wineries are exploring this young market

quality filling environment.

with increasing vigour because of the many potential benefits. Millennials, for

FUTURE DEVELOPMENTS

example, embrace visual communication

Another benefit of the Wynland Bottelering

and interaction. Cans and their associated

approach is that they have a true

32

May 2021 | FOOD RE VIEW

About the author: Reinhard Watermeyer is the commercial director of HG Molenaar.

HG Molenaar –www.hgmolenaar.com

WINE, BEERS & CIDERS

High capacity, small footprint brewhouse for up-and-coming craft brewers

GEA’s brewing experts have added a new brewhouse size to their range and already found the first buyer – Hungarian craft brewery Monyo Brewing Co.

B

ased on the popular GEA Craft-Star Craft Brewhouse XL, the GEA CraftStar Craft Brewhouse M has a hot

wort capacity of 20h/l per brew. The new unit fills a gap in the market by catering to craft brewers whose businesses are still growing, but don’t want to miss out on the advantages of high-tech equipment.

In terms of versatility, efficiency, automation and delivering consistent batch repeatability, this brewhouse keeps pace with the larger original.

PERFORMANCE IN A FLEXIBLE, AFFORDABLE PACKAGE The new brewhouse is a cost-effective alternative to standard GEA brewing

Craft-Starm is an affordable alternative to standard brewing systems without compromising on quality and technology. It’s a great fit for customers looking to expand their capacities as well as large breweries or research institutes interested in experimenting with a smaller system capable of delivering scalable results Image: GEA

systems without compromising on quality and technology. “Demand for this size of brewhouse has taken off with customers

Even the three-vessel standard

own beer styles rather than following US

who want to expand their capacities

configuration has an output of four brews

trends. With their range of 80 beers, the

and place great emphasis on batch

per day. “With two brewing days a week

craft brewers from Budapest have built up

consistency. There are also customers

and 45 production weeks annually, you’ve

a loyal customer base that continues

who prefer a smaller plant for conducting

already reached a volume of 7 200h/l of

to grow.

research based on scalable results and, for

wort a year. Increase brewing to four days

instance, developing recipes,” says Andreas

a week and you will produce 28 800h/l

craft brewers grow very quickly,” says Anti

Holleber, who heads the brewery business

of beer in the same amount of time,” says

Németh, brewer & co-founder of Monyo

at GEA. “Successfully scaling down the

product manager Markus Kunz. Since

Brewing. “As a result, they’ve sometimes

sophisticated technology typical of large

the brewhouse can be expanded to

sacrificed the quality of their beers along

breweries, in which GEA has specialised

five vessels, each with its own whirlpool,

the way. We didn’t want to make the same

for decades, into this small format is by no

plus an additional wort pre-run tank, it’s

mistake, so we looked for a technology that

means an easy feat.”

even possible to produce twelve brews

would ensure the quality and repeatability

per day. Using this constellation to brew

necessary to sustain healthy growth.”

The new unit shares the same strengths

“Time and again, we’ve seen fellow

as the Craft-Star XL, which delivers a

for four days a week over 45 weeks will

standard cast-out volume of 40 hectoliters.

generate an impressive 43 000h/l volume

by the Craft-Star M was the solution. A

Both make efficient use of raw materials,

of hot wort annually.

fully automatic control system manages

achieving an extract yield of up to

The sophisticated automation offered

the brewing process from end to end,

AUTOMATION TO PRECISELY MANAGE RECIPES AND CONTROL PROCESSES

smoothly handling mashing, lautering,

wort boiling and addition of a trub dam,

For Budapest-based Monyo Brewing,

brewing is a precisely repeatable affair.

craft brewers have the flexibility to create

versatility was a compelling argument in its

Intuitive visualisations on monitors

popular highly hopped beers with an

favour. The facility is one of the first new-

together with an interactive control panel

elevated alcohol content.

wave breweries in Hungary to pursue their

and optional remote control to allow for

98% while keeping water and energy consumption low.

Thanks to the oversized vessels, external

wort boiling and trub separation in the whirlpool. Thanks to recipe management,

FOOD RE VIEW | May 2021

33

WINE, BEERS & CIDERS

BREWERIES GO DIGITAL GEA is joining breweries on their journey to digital transformation.

The company has teamed up with industry customers to develop the GEA InsightPartner Brewery software.

This tool captures real-time process management data, monitors production performance and alerts users to deviations. If necessary, brewers can quickly take remedial action to optimise brewhouse efficiency over the long term and these capabilities will also extend to other process steps in the cold block area.

“Thanks to digitalisation, brewers have access to ever-increasing quantities of data. For this to benefit our customers in their day-to-day work, the information must be condensed into a clear and meaningful form,” explains Karlheinz Höhn, beverage & filling technologies GEA. GEA’s brewery and service experts defined more than 120 parameters, which help calculate KPIs. “Our goal is to provide brewers with a previously unattainable level of process control.

Since technical infrastructure usually evolves over many years, today’s operating personnel can often no longer infer why a specific process technology solution was chosen in the past. In a way, GEA InsightPartner Brewery pulls back the curtain.”

GEA InsightPartner Brewery analyses process data i.e. on wort filtration, turbidity, filtration time and efficiency – providing single values, trends and

further optimisation, gives Monyo complete control over the process.

variations across brands and batches. What’s more, it is also possible to compare actual and target metrics.

If actual production values deviate significantly from planned benchmarks, visual alerts draw plant operators’ attention to The planning overview offered by GEA InsightPartner the problem. The option of Brewery clearly shows when target and actual values differ Visualization: GEA making direct comparisons following adjustments or changes to the process InsightPartner Brewery monitors helps troubleshooting. production progress. The system The software solution features an registers the duration of each intuitive user interface that allows individual process step and monitors both upstream and downstream adherence to time specifications in departments to predict possible order to generate a real-time forecast process bottlenecks ranging from raw on meeting the targeted output. material availability to fermentation Based on these insights, production plant capacity. managers can adjust the weekly As an add-on feature, GEA schedule and achieve the best InsightPartner can make use of possible plant productivity. existing process control systems and “Our long-term goal is to create an manufacturing execution systems autopilot for breweries,” Höhn (MES), which capture data downstream explains. “That would allow breweries but only visualise it to a limited extent. to optimise processes at the touch The GEA solution acts as a bridge to of a button, just as dairy farmers are KPI-based reporting, which is of great already able to do today with GEA importance to brewery managers.

OptiPartner. Until breweries are able to Speed as well as precise, easy-to-grasp, self-correct completely autonomously, real-time analyses are instrumental to process control through intelligible, achieving the goal of maximum plant real-time data analyses will remain uptime. As COVID-19 restrictions are crucial for quality, speed and plant putting the entire beverage industry availability. GEA InsightPartner Brewery under commercial strain, this is now a represents a decisive step forward for more pressing issue than before. our customers."

Using a weekly schedule, GEA

SIX MONTHS TO DELIVER A COMPACT BREWHOUSE “We build the brewhouse in unusually short production lead time. The unit is ready in about six months with a maximum of four more weeks from installation to the first brew.

This is an important aspect for budding craft brewers whose investment cycles are tighter than those of established large breweries,” says Kunz. GEA builds and extensively tests the brewhouse at its plant in Kitzingen, Germany, so that it is ready for installation. The skids contain all the

When Budapest-based craft brewers Monyo Brewing were looking to invest in a new brewhouse the newly developed Craft-Starm met all its requirements in terms of process control, batch consistency and quality Image: MONYO Brewing Co.

and condensate as well as for the finished cold wort make hooking up the unit to the brewery’s utilities easy. The skids also serve as an operation platform, complete with stairs and railings.

Kunz is also confident that the low maintenance requirements and intuitive operation will help brewers to quickly recoup their investment. “On request, we can also provide turnkey delivery of a complete brewhouse, assist with building planning and support customers extensively with various service contracts,” he concludes. •

necessary pumps, valves and components as well as the control cabinets. All valves and pumps operate automatically. Flanged connections for hot and cold water, steam

GEA – www.gea.com

WINE, BEERS & CIDERS

Choosing the right pump

for smooth vinification The local winemaking industry is not only a source of national pride, but a key economic contributor, writes Darryl Macdougall.

O

ver the last 25+ years the industry

lead times for retail clients and, of course,

such as:

has grown significantly and by 2019

maintain impeccable standards of hygiene

• Reduced product losses due to leaks or

approximately 300 000 people

throughout vinification processes to

were employed directly and indirectly

guarantee product quality and the

within the wine industry. Exports reached

signature taste of each product.

a heady 320mn/L which represents about 50% of locally produced wines.

Winemaking, like many industries,

To produce high-quality products

product damage because of how well the pumps seals • Cleanability and the solutions ability to perform optimally while still handling the

consistently, and reduce waste throughout

products with care and meeting today’s

the production process, requires

clean in place (CIP) and sterilisation in

faced a gruelling year in 2020, Widespread

machines and equipment that are 100%

market disruption in the wake of the

fit-for-purpose, all while allowing for

pandemic has led many winemakers to

optimum production performance. While

rethink and restructure their plans from

understanding the technical details and

even 24-months ago, where maintaining

implications of selecting the right pumping

due to longer lifecycle of the pump and

business continuity and sustainability have

solutions for specific use applications can

flexibility to replace ancillary equipment

become more the order of the day.

be challenging, it is an important purchase

From mass to micro- and artisanal

decision as continued and sustainable

winemakers this has placed a lean, flexible

optimum production performance of a

vinification process as the engine of a

winery is dependent on the longevity of

successful operation. Processes need to

the equipment.

be reliable and repeatable to accommodate perishable ingredients, storage, short-

place (SIP) hygiene standards • C ost-effectiveness through proven operational efficiency, and • L ower total cost of ownership (TCO),

such as parts or pipes, for example • Ease of disassembly and reassembly for access for maintenance. •

With this in mind, the pumping solution should be selected based on specifications

Verder – www.verder.co.za

FOOD RE VIEW | May 2021

35

WINE, BEERS & CIDERS

Greater transparency and efficiency through complete digitalisation

Kanban-controlled production and material flows are taken to a completely digital level with an intelligent combination of optical sensors, identification systems, and modern, process-oriented cloud software.

T

he associated end-to-end

transport paper cards or perform manual

automation means shorter

scans using barcode or RFID readers.

replenishment lead times,

An intelligent combination of optical

improved transparency of the overall

sensors, identification systems, and

process, and increased process quality.

modern, process-oriented cloud software

Clean interfaces and a modular software

takes Kanban to a completely digital level.

architecture mean that the solution can

Racks in interim storage areas and PSAs

be seamlessly integrated into existing IT

can be digitally enhanced to detect and

infrastructures with ERP, MES, or WMS, or

process material movements. Because all

depth transparency of material flows

operated completely separately.

components are user-friendly and easy

throughout production in real time.

to install, the solution can be integrated

Time-consuming and error-prone manual

lean production, Kanban is now widely

both into an initial design for greenfield

recording of statuses is eliminated, and

used for controlling the flow of material

production systems and retrofitted in

the replenishment lead time is reduced. •

and information on the shop floor.

existing logistics infrastructures. A fully

However, the process is still implemented

digital Kanban management system

using many manual steps. Workers must

that is created in this way provides in-

In line with the just-in-time concept of

Building on experience.

Driving technology.

Maximizing performance.

c

Contact: +27 10 4300 250 Info@za.pepperl-fuchs.com www.pepperl-fuchs.com

36

May 2021 | FOOD RE VIEW

Pepperl + Fuchs – www.pepperl-fuchs.com

Nampak – www.nampak.co.za

Ultrasonic Sensor Series UC18GS with IO-Link

powerful features to create a s ap

Put-to-light optical sensor rail and lane controller as components of a digital Kanban system

PACKAGING AUTOMATION

Dry preform sterilisation

enhances aseptic production flexibility Nongfu Spring’s latest additions to its beverage portfolio required a hyper-flexible and safe aseptic solution, able to process high- and low-acid, still and carbonated products in PET, while enabling impactful bottle designs.

to drink quality and recipe formulation to Chinese consumers and aims to enrich the product portfolio on a yearly basis.

Sidel can thus fulfil Nongfu Spring’s mission as one of the strong partners that can combine forward-looking technologies with professional support.

FLEXIBLE ASEPTIC BOTTLING THANKS TO DRY PREFORM STERILISATION TECHNOLOGY The beverage processor was already familiar with aseptic bottle decontamination technology in a standalone configuration. It also validated Sidel aseptic dry preform sterilisation solution in the past few years. This is efficiently supporting Nongfu Spring

W

in the expansion of its portfolio, while

ith four decades of supporting

consumers, as they continue to show a

ensuring reliability and product integrity.

sensitive beverage producers

growing preference for better-for-you

For further flexibility, the dry preform

worldwide, Sidel recently

products that either exclude sugar or

sterilisation technology solves the

include functional ingredients.

challenges presented by different bottle

engineered and installed a complete

shapes, as the sterilisation takes place at

aseptic packaging line, integrating the

the preform stage.

player launch a breakthrough in the

DRIVEN SUPPLIERS ARE KEY FOR PREMIUM BEVERAGE PLAYERS

domestic market: sparkling ready-to-drink

Nongfu Spring offers high-end, unique

active base mould system, the Base

(RTD) products, aseptically bottled in PET.

product propositions from bottle design

Over Stroke System (BOSS), in order to

Versatile Aseptic Combi Predis. The line helped the leading Chinese beverage

Additionally, Nongfu Spring decided to equip the Combi with Sidel’s patented

Founded in 1996 in Hangzhou, Nongfu Spring is one of the key players in the soft drinks market in China, maintaining leadership in the packaged water market over the past eight years.

The company bottles not only highquality natural drinking water, but also vegetable and fruit juices, functional beverages, teas and other high-quality soft drinks. Its portfolio includes plant protein yoghurt, premium water for elderly people and vitamin water. Its strong focus on innovation and premium brand positioning are contributing to the steady customer base increase, even within beverage categories.

The popularity of these RTD tea and coffee products reflects a large, overarching trend across Chinese

FOOD RE VIEW | May 2021

37

PACKAGING AUTOMATION

differentiate some of its bottles and

made sure to closely support Nongfu

expertise in line design and engineering,

expand its marketing opportunities. In

Spring’s operators.

deriving from its long-standing heritage

fact, the technology can be selected

“For Nongfu Spring, it was critical to

depending on the container’s shape.

operate a simple and safe solution, while

in aseptic complete solutions for PET, the team at Sidel were also able to

BOSS is a piston activated system in the

being able to manage the sheer variety

successfully and quickly cope with a very

blowing phase that strokes the base, thus

of products in the future,” adds Mark

challenging line layout. It took merely

raising and lowering it during the bottle-

Li, technical sales manager sensitive

three days to install the key pieces of

forming process, independently from the

products at Sidel. “The cost efficiency

equipment at Nongfu Spring’s plant.

opening and closing of the two half-shells

and sustainable benefits offered by our

of the mould.

dry preform sterilisation technology were also key factors for them: using no water

PARTNERSHIP LEADS TO REPEAT ORDERS

France and was impressed by the high-

and very few chemicals, while pushing

To quickly reach the committed line

quality services and the long-standing

the boundaries of the lightweighting

efficiency and maintain consistent

expertise of the packaging team.

potential, represented a very valid

volumes and quality of production, Sidel

argument with this leading company.

also ensured that two dedicated shifts of

throughout project execution,

Lastly, we were able to secure a very

field engineers were working alongside

starting from the validation of the new

competitive lead time,” Li enthuses.

Nongfu Spring’s personnel for 18 months.

Nongfu Spring visited Sidel facilities in

They appreciated the support

container shapes – with and without

The new aseptic complete PET line

Due to this fruitful cooperation,

the BOSS base. In addition, Sidel’s

at Nongfu Spring’s plant in Xin’anjiang

Nongfu Spring quickly decided to turn to

liquid packaging interaction scientists

(Eastern China) is running at 36 000

Sidel again and invest in two additional

performed various flavour tests for

bottles per hour (bph). Aside from the

Versatile Aseptic Combi Predis, installed

the new drinks Nongfu Spring were

Versatile Aseptic Combi Predis, it was

in the company’s factories in Hubei and

evaluating, thus defining the carbonation

also equipped with Capdis, the dry cap

Zhejiang, respectively. Both equipped

level and the sugar residue in the

sterilisation technology from Sidel. The

with BOSS and running even faster

bottle. Once the line was installed,

line also includes Tetra Pak Processing

at up to 49 500 bph, those pieces of

food technologists handled the

Systems technologies, an easy-to-handle

equipment have already been fully

microbiological validation of both

Sidel RollQUATTRO roll-fed labeller – for

validated. Last autumn, Nongfu Spring

high- and low-acid products,

wrap-around labels – and Roll Adhesive

acquired another Versatile Aseptic Combi

which successfully achieved zero

labeller and a cooler with optimised water

Predis Combi from Sidel with speeds up

contaminated bottles in 30 000 units

consumption. The End-of-Line solution

to 54 000 bph. •

on the first attempt, as per the protocol

integrates a wrap-around case packer

specifications. To ensure this success,

and the modular PalKombi palletiser for

Sidel experts and project managers

medium to high speeds. Thanks to Sidel’s

Sidel – www.sidel.com

BUCKLE PACKAGING (PTY) LTD Bag Closing Technology

Polyoak Packaging – www.polyoakpackaging.co.za

38

May 2021 | FOOD RE VIEW

PACKAGING AUTOMATION

Safety vs Sustainability

- the packaging industry’s key 2021 conundrum The COVID-19 pandemic calls for a paradigm shift in how the packaging industry meets consumer’s safety concerns while addressing the very real threat of climate change, says Nthabiseng Motsoeneng.

G

rowing awareness of the effects of climate change has meant that sustainability is a key concern for

any industry. This has been overtaken by the debilitating effects of COVID-19 on health, communities, and the economy – and with it, a disruption to every aspect of life. Priorities shifted overnight: individuals were forced to relook, change and set patterns of behaviour, and pivot became a rallying cry for businesses.

Established supply chains were summarily disrupted; quarantines and isolation led to a surge in deliveries, and safe packaging that limits the spread of the virus became a key concern – as did a renewed focus on food safety.

Results from Tetra Pak’s global consumer research, carried out in mid-2020 and recently published in our Tetra Pak Index report 2020, found that food safety is now a major issue for more than twothirds of respondents, with environmental sustainability still a major, but secondary concern. Coupled with this is a demand for transparency and need for trust.

This has deep implications for the food packaging industry, notably because packaging can, and does, cause problems

on design, too, cannot be overlooked:

safe food provision – and emphasise the

for the planet. There is much more to

convenience, personalisation and

critical role that packaging plays in our

sustainable packaging than merely

aesthetics now play key roles in look, feel

global food delivery system.

recycling, using eco-friendly alternatives,

and usability of the end product. Then

or reducing waste.

there is the role Artificial Intelligence

in our global Index report, education

Given the startling insights reflected

is assuming in the entire product life

campaigns such as these – and the

that reduces the energy intensity, carbon

cycle, with smart packaging providing full

comprehensive, sponsored schools

emissions and end of life impact is vital to

information on the journey and shelf life of

education programme we ran in in

the preservation of our planet.

the contents of a package.

partnership with RecyclePaperZA –

A holistic environmental approach

This is why safe, sustainable food

will prove as critical in 2021 as the

packaging demands a deeper future dive

BURNING ISSUES

innovations we introduce into the entire

into innovation in operations, processes,

In 2021, we will no doubt see even greater

packaging ecosystem.

materials, and services – in short, the entire

progress in sustainable packaging. We

value chain.

cannot do so without also paying closer

packaging solutions, Tetra Pak has a history

As a pioneer in providing safe food

attention to the burning issue of carbon

of delivering advanced solutions to food,

SOLVING FOR SAFETY AND SUSTAINABILITY

recycling knowledge – and the effect

planet and future safety with a series

that consumer demand has on ecological

of initiatives that strive towards an end

Technological advancements have played

sustainability. Knowledge is key.

goal of net zero greenhouse gas (GHG)

a major role in the progress already made

In late 2020 Tetra Pak launched the

in ensuring a robust, progressive food

Go Nature Go Carton campaign to address

packaging industry. The impact of tech

the disconnect between packaging and

emissions and 100% renewable energy by 2030.

This applies to every aspect of our

FOOD RE VIEW | May 2021

39

PACKAGING AUTOMATION

business, including operations. Our

• D eveloping a fully recyclable package

and generate a wider debate about

converting factory in Pinetown is currently

supported by an established collection,

sustainability and the future role of

running on 100% renewable energy.

sorting and recycling infrastructure,

packaging as we strive to meet the needs

to keep materials in use for as long as

of people and planet. •

GROUND-BREAKING INITIATIVES UNDERWAY:

possible; and • Future plans aimed at reducing the

About the author:

• New uses for the polyethylene-aluminium

amount of plastic and aluminium in our

As marketing director

(PolyAlu) component or foil lining of our

packaging, while increasing the paper-

for Tetra Pak Southern

food and beverage cartons: these can

based content, since waste management

Africa, Nthabiseng has

be further converted into bread baskets,

systems across the world are far from

more than 20 years’

warehousing pallets, and roof tiles,

optimal and not all materials can

experience in sales,

thereby extending their lifespan.

be recycled.

• T he recycled paper board is used for a

merchandising, new product development and marketing for

Buyer’sguide

range of products, from making packaging

South Africa has a robust and

some of the country’s most respected

competitive packaging industry (valued at

retail brands. She is leading Tetra Pak

cores for new reels of carton packs.

37.3bn units in 2019), thanks to progressive

Southern Africa’s marketing into a

legislation, policies, a practice of

new era of sustainability, harnessing

reduce the impact on nature – increasing

responsible packaging and a well-regulated

purposeful marketing through her

the -based and plant-based content

waste management plan. With a 61-year

transformative portfolio strategy

in our packages, and sourcing these

history as market leader in South Africa,

development and commitment to

raw materials in a way that protects

Tetra Pak has invested in local recycling

food safety, sustainability, and people

biodiversity and natural environments

facilities and infrastructure to ensure more

with the needs of food and beverage

• C ontinuing to relentlessly protect food,

and more of our packages are recycled, and

manufacturers, retailers, and consumers.

THE

for food industry, to comprising the inner • Maximising the use of materials that

ensure food safety and availability for a growing number of people around the

2017/2018

do not end up in landfills.

COVID-19 has proved that crisis is a

world while preventing food waste with

catalyst for change – and there has never

farm-to-table processing technologies.

been a better time to inform, collaborate

Tetra Pak - www.tetrapak.com

THE

Buyer’sguide

2020/2021

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

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

40

May 2021 | FOOD RE VIEW

2018/05/07 3:09 PM

PACKAGING AUTOMATION

Unpacking tamper-proof

labelling in Africa

Food fraud has been around for over 200 years, and the more connected we become through social media and web-based media platforms, the more incidents of food fraud come to light.

F

ood fraud is a fraudulent and

It has become evident that brand owners

intentional substitution, dilution or

are looking for labelling solutions beyond

addition to a product or raw material,

the norm. Standard off the shelf tamper-

or misrepresentation of the product or

proof solutions aren't adequate to fight

material for financial gain.

the battle against highly developed tech-

African consumers appreciate the

savvy criminals. With the use of specialised

technology and see tamper-proof labelling

technology and materials and, in some

as a necessity. Brand owners operating

cases cutting edge traceability software, it

in Africa rely heavily on tamper-proof

is now possible to counter a variety of

technology to ensure that the packaging

illicit activities.

contents are safeguarded against counterfeiting. Without compromising the brand identity, tamper-proof label technology must evolve to keep growing illicit trade. “Our anti-counterfeit labelling solutions are designed to ensure an original look for products and provide package traceability, effectively countering sales fraud and illegal distribution,” explained Gary Chilton of Traceability Solutions.

“An all-in-one labelling machine for jars, bottles and food containers, the Combi labelling system is a fully automatic industrial labelling system customised to the customer’s application need”

Tamper proof labelling is becoming a necessity

package; it is the most innovative and disruptive laser coding solution for coding and marking in the world for its unrivalled speed of 1 000m/min, perfect quality offering class A high definition and micro-precision, personalise your brand experience with unique QR codes for every one of your end consumers thanks to Integra Promo & Serialisation software and premium scan ability offers excellent readability through smartphoneoptimised dot size. Unique QR codes enable

It is estimated that 10 of the most

Class A high definition and micro-precision, personalise your brand experience with unique QR codes

interaction throughout the complete

common foods consumed are faked to

value chain, enabling traceability from

some degree. Whether it is the entire

production to end customer and allowing

product that is faked, or parts of the

customer engagement through promotions,

product substituted by fake components,

nutritional information, games, etc,”

the fake food phenomenon is growing fast.

Chilton enthused.

“Our BiDiLase is a complete solution that provides a unique passport to each

An all-in-one labelling machine for jars, bottles and food containers, the Combi labelling system is a fully automatic industrial labelling system customised to the customer’s application need. With the

Dilution

Substitution

Process of mixing an ingredient with high value with an ingredient with a lower value

Process of repairing a nutrient, an ingredient, a food or a part of a food with another one of lower value.

Concealment

Process of hiding the low quality of food ingredients or products.

Unapproved enhancement

Process of adding unknown and undecided compounds to food products in order to enhance their quality attributes.

Combi, it is possible to create more than one application: top, enveloping, front/back or sealed on elliptical, round, rectangular or quadrangular products such as tanks, bottles, food containers or tray, the Combi can be used in stand-alone (offline), or it

Counterfeit

Infringements to intellectual property rights.

Mislabelling

False claims or distortion of the information provided on the label/ packaging

Grey market forgery

can be integrated with existing production lines. •

Production, theft, diversion...

Tracepack - www.tracepack.co.za

FOOD RE VIEW | May 2021

41

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

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

CALL US NOW FOR A QUOTATION

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

Time to let you creativity soar

with this beautiful elephant mandala

AD INDEX FOR SA FOOD REVIEW – MAY 2021 AGT Foods Africa.......................................15.............. www.agtfoods.co.za

Sensetek ........................................................ 24.............. www.sensetek.co.za

AWH Neumo Ehrenberg Group....... 29.............. www.awh.eu

Sidel................................................................ OBC.............. www.sidel.com

Buckle Packaging..................................... 38.............. www.bucklepack.co.za Bühler.................................................................21.............. www.buhlergroup.com Heat & Control SA .......................................7.............. www.heatandcontrol.com ISW Shrink...................................................OFC.............. www.iswshrink.co.za

Symrise SA....................................................IFC.............. www.symrise.com TNA Packaging System SA..................19.............. www.tnasolutions.com Vega Controls SA ......................................27.............. www.vega.com/vegapoint

Pepperl+Fuchs .......................................... 36.............. www.pepperl-fuchs.com

Verder Pumps SA........................................35.............. www.verder.co.za

Savannah Fine Chemicals................... 17.............. www.savannah.co.za

Vivit Foods..................................................... 26.............. www.vivit.co.za

WEB REVIEW

BUTCHER MEAT PROCESSING EQUIPMENT

MATRIX SOFTWARE

BMPE is the leading supplier of superior quality New and Refurbished Food Processing equipment. Providing professional Service, equipment & spares. BMPE has extensive knowledge of current machines, technologies and consumables and provide a modern Service & Maintenance Department to support our customers throughout their process. Servicing a diverse range of customers, from large & small Butcheries, Abattoirs, Supermarket Groups and Franchise Outlets in the Food, Pet Food and other Manufacturing Industries.

BUTCHER MEAT

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

PROCESSING EQUIPMENT Tel: +27 11 664 8212

Tel: +27 11 664 8212info@bmpe.co.za info@bmpe.co.za www.bmpe.co.za www.bmpe.co.za

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

Our primary focus is to provide a professional service to the food industry with regards to Equipment, Spares and the latest Technological innovation.

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

For over 50 years Formpak We import machines for our local clients across the whole of Africa, ensuring that they benefit from machines of the highest has supplied specialised quality at an excellent price. processing, packaging and Our staff have extensive knowledge of current Machines, Technologies printing machinery to the and Consumables and we also provide a modern Service and Maintenance Department to support our customers pharmaceutical, cosmetic, throughout the process.

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

FORMPAK

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

DINNERMATES

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

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

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

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

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

QUANTUM COLOURS SA

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

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

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

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

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

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

FOOD RE VIEW | May 2021

43

READY TO SHINE?

POWER UP YOUR LINE!

To make the most of what differentiates you, our complete solutions are based on future-proof technology, disruptive concepts and human ingenuity.

Our goal: to bring you performance all along the line.

You are unique, so are our solutions. sidel.com