Food Review November/December 2017

SOUTH AFRICAN

www.foodreview.co.za

Journal for food and beverage manufacturers NOVEMBER/ DECEMBER 2017 Vol. 44 • No. 11

INSIDE:

Beverage Review & Packaging Review

A manufacturer of

QUALITY INSULATED TRUCK BODIES and TRAILERS

Anuga defines the future of food

The incredible versatility of Hygiene and controllability in gummy candy confections food processing equipment

What matters to you, matters to us.

At Tetra Pak® our motto is PROTECTS WHAT’S GOOD. We know what matters to you; whether its the food and drink you love, the environment, or the little things that make life easier, we are there to protect.

Find out more at www.tetrapak.com/whats-good.

Tetra Pak®,

and PROTECTS WHAT’S GOOD are trademarks belonging to the Tetra Pak Group.

I N D U S T RY U P DAT E

CONTENTS

NOVEMBER/DECEMBER 2017 | Vol. 44 • No. 11

Ideal system for

hygiene and energy saving PAGE

22

GELATINE’S unrivalled potential 16 PAGE

08 NEWS

35 Beverage Review Bevera geREVIE SOUTH AFR ICAN

November/De

cember 2017 | Volume

www.foodre view.co.za

Naturex appoints new CSO

Discover caramel’s endless possibilities

Messe München acquires Lab Africa

“Research revealed that Reb A is just one of the 40+ steviol glycosides in the stevia leaf. Each has a unique taste and performance attributes”

10 EVENT

12 SNACKS & CONFECTIONERY Flexible processing maximises profitability

Gelatine offers all round functionality

Minimise risk with Ishida’s x-rays

A new take on bake oven belts

Movigear drive systems limit downtime

New plug diaphragm for small volume dosing

34 ADDITIVES & BULKING AGENTS

A new chapter

ingredientsk Real-time sur vey wine connoisse for urs Craft a hit at ProWein

An introduction to additives

mber

Volu 2017 |

me 42

| Number

11

gREVIEW n i g a k c Pa nd seal Novemb

er/Dece

AN H AFRIC SOUT

.za iew.co oodrev ww w.f

, fimllaxaimise profits Fosorlum tions to

20 FOOD PROCESSING TECHNOLOGY

W

ready-to-din rin

Anuga – the year’s hottest event

un Long R rn andin forces Redfebe jo La ls

39 P ackaging

Review

ions at innovat packing 2017

Un Cape Propak

“Cape-Townbased Redfern and Long Run Labels in Johannesburg have merged, magnifying their national footprint” PAGE

46 November/December 2017 | Food Review

3

7 | Number 11

EDITOR’S COMMENT

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

What will drive

manufacturing in 2018?

Assistant Editor: Aarifah Nosarka +27 (0)11 877 6209 aarifah.nosarka@newmediapub.co.za

Layout & Design: Kirsty Thomas +27 (0)11 877 6168 kirsty.thomas@newmediapub.co.za Contributors: Mark Lozano ADVERTISING Sales Executive: Anita Raath +27 (0) 82 976 6541 anita.raath@newmediapub.co.za

T

oday’s consumer displays a high level of mindfulness about personal wellbeing and the environment. This trend is the main catalyst driving companies to produce, package and label responsible food and beverage (F&B) products. Better for you claims saw four in 10 US and UK consumers increase consumption of healthy food, while seven in 10 requested greater clarity in ingredient listings. This, coupled to ethical claims on packaging, are top of mind; increasing market penetration from 42 per cent in 2012 to 49 per cent, this year alone.

The shift is being felt in South Africa too – attested by new product launches incorporating these developments.

These advances were very evident at Anuga 2017, where the notion of “closing the circle” is also taking hold. Greater consumer expectation is that companies and brands be resourcesmart through developments such as tip-to-tail eating, innovative uses for food waste as well as biodegradable and renewable packaging. Pavilions featuring novel and natural ingredients, different protein sources and local products reported brisk trade. Turn to page 10 for some key take outs from the event.

This month Food Review investigates the relationship between technology and ingredients in gummy candy manufacturing (page 12). As one of the most versatile confections on the market, industry must find and implement newer, smarter and more versatile gummy processing technologies. Sugar confectionery had the highest per capita consumption in the South African confectionery sector in 2016 and is expected to reach R2 600.4 million by 2021. We also look at the importance of gelatine’s gelling power or bloom value on page 16.

Sew Eurodrive’s Movigear drive system is particularly suited to the industry. With dual demands of high hygiene levels and energy saving, the technology is ideal fo applications where downtime must be limited. Find out more on page 22 now. We also look at the requirements for hygienic and operation safety in the industry. Gemü offers a range of control valves (page 32) for small volume dosing, offering dual advantages of cleanability and controllability.

Beverage Review explores some options in lighter and healthier ready-to-drink beverage ingredients. Lightness in terms of sweetness and flavour is increasing in appeal, although not at the expense of a familiar, high quality and indulgent taste profile. Page 38 has the scoop on some of Sensient Flavours’ latest innovations.

Cape Town-based Redfern and Long Run Labels in Johannesburg have merged. Turn to page 46 of Packaging Review for the full story as well as a review on the Propak Cape event held recently.

As we enter the holiday spirit, I would like to wish all our readers and advertisers a happy, healthy and safe festive season. I look forward to seeing you all in 2018!

Sales Executive: Carla Melless +27 (0) 83 260 6060 carla.melless@newmediapub.co.za

Until then,

EXECUTIVE DIRECTOR

Sales Executive: Candida Giambo-Kruger +27 (0) 71 438 1918 candida.giambo-kruger@newmediapub.co.za INTERNATIONAL SALES Germany/Austria/Switzerland: Eisenacher Medien Erhardt Eisenacher +49 228 249 9860 info@eisenacher-medien.de Italy: Ngcombroker Giacomo Rotunno +39 370 101 4694 g.rotunno@ngcombroker.com Taiwan: Ringier Trade Media Sydney Lai +886 4 2329 7318 sydneylai@ringier.com.hk CIRCULATION Circulation Manager: Felicity Garbers +27 (0)21 701 1566 felicity.garbers@newmediapub.co.za PUBLISHING TEAM General Manager: Dev Naidoo Publishing Manager: Natalie Da Silva +27 (0)11 877 6281 natalie.dasilva@newmediapub.co.za Production Controller: Rae Morrison Art Director: David Kyslinger JOHANNESBURG OFFICE New Media Publishing, Ground floor, Media Park, 69 Kingsway Avenue, Auckland Park 2092 Tel: +27 (0)11 877 6111 Fax: +27 (0)11 713 9024 POSTAL ADDRESS PO Box 784698, Sandton, Johannesburg 2146 Published on behalf of Media24 by New Media Publishing (PTY) Ltd. MANAGING DIRECTOR Aileen Lamb CHIEF EXECUTIVE OFFICER Bridget McCarney John Psillos NON EXECUTIVE DIRECTOR Irna van Zyl

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.

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

HEAD OFFICE

Managing director of Symrise South Africa; chairman of SAAFFI.

Rudy McLean

Head of communications, Tetra Pak Sub-saharan Africa.

Penny Ntuli

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

Gail Angela Macleod

Food Review | November/December 2017

Postal address PO Box 440, Green Point, Cape Town 8051

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.

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

Kerusha Pillay

4

New Media House, 19 Bree Street, Cape Town 8001 Tel: +27 (0)21 417 1111, Fax: +27 (0)21 417 1112 Email: newmedia@newmediapub.co.za

Food Review is printed and bound by CTP Printers - Cape Town 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.

2 017/18 D I A RY

2017/18 DIARY RE V IE W

ood f

SOUTH AFRICAN PHARMACEUTICAL & COSMETIC REVIEW

SOUTH AFRICAN

December 5 - 7 Food+ B

ev Tec Wes Accra, Gh t Africa ana www.agro food-westa frica.com

2018 SUBSCRIPTION FORM Please complete in block letters, select your subscription option, and return this form, along with your payment to: NEW MEDIA PUBLISHING (Pty) Ltd, PO Box 440, Green Point, Cape Town 8051 Tel +27 21 701 1566. Fax 086 529 6468.

SUBSCRIPTION OPTIONS (please tick) 1 YEAR

2 YEAR

Food Review Pharmaceutical

Cosmetic Review

R784

Food Review + Pharmaceutical

Cosmetic Review

R511

R511 R923

R784 R1404

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:

❑

January 8 – 10 Northwest Food & Beverage World

Portland Oregon, US rld.org www.foodandbeveragewo

t 17 – 20 Anfaş Food Produc Antalya, Turkey om www.anfasfoodproduct.c

20 – 24 AB Tech Expo

Rimini, Italy www.ntradeshows.com

28 – 31 ISM/ProSweets

Cologne, Germany www. prosweets.com

Payee:

Acc No:

New Media Publishing (Pty) Ltd .

Nedbank Seapoint

1069321540

Branch Code: 10-69-09-00

February

Credit Card (Mastercard & Visa only)

18 – 22 Gulfood

Dubai, UAE www.gulfood.com

Name of card: .............................................................................

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

27 - 1 March Propak East Africa

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

Nairobi, Kenya www.propakeastafrica.com

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

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

28 - 1 March Packaging Innovations

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

❑

Birmingham, UK www.easyfairs.com

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

International rates available on request.

6

Northwest Food & Beverage World

Direct Deposit (Fax this form together with a copy of your deposit slip to: +27 086 529 6468 Bank:

❑

ev Tec Food+B frica West A

Food Review | November/December 2017

Gulfood

NUTRIPHARMASOLUTIONS

NEWS

NEW CSO for Naturex

A LEADER IN natural specialty ingredients, Naturex strengthened its senior management team with the appointment of Sarah Martin as new chief scientific officer (CSO). Taking global responsibility for Naturex’s scientific and innovation programs, Martin will operate out of the company’s corporate headquarters in Avignon, France. Prior to joining Naturex as CSO, she worked for DuPont Nutrition Biosciences. Throughout her career, she has held various leadership roles in The Dow Chemical Company, Solae and DuPont groups. Her lengthy industry experience has enabled her to develop expertise and leadership in areas such as processing technology, research and development, intellectual property and project management. Speaking after news of her appointment was confirmed, Martin Sarah says, ‘I’m thrilled to be Martin joining Naturex at this exciting time. I’ve been extremely impressed by the passion for high quality science and research that lies at the heart of Naturex’s approach to business.’

Step up bilateral trade and investment

THE ASSOCIATION OF South East Asian Nations (ASEAN) is actively stepping up efforts to boost bilateral trade and investment ties with South Africa.

The first joint Singapore-Malaysia business mission to South Africa in November saw 14 manufacturers, led by the Singapore Manufacturing Federation and the Malaysian Federation of Manufacturers, hold a series of trade and investment meetings in Johannesburg and Cape Town. This mission was timed to coincide with the inaugural Africa– ASEAN Business Expo (AABE) and Forum at the Sandton Convention Centre. The ASEAN Economic Community (AEC), established in 2015, creates a combined US$2.6 trillion market of over 628 million people. It is collectively the seventh largest economy in the world. With rapid development and economic growth, ASEAN is projected to rank as the fourth largest economy in the world by 2050.

8

Food Review | November/December 2017

CARAMEL IS AN evolving flavour globally. International flavour supplier Prova took the initiative to assist the market to define its own profile in different countries. This is important as each country has its own definition and profile for caramel. Prova conducted an intensive training session with customers in South Africa. This assisted in broadening knowledge in the brown flavours range. The picture illustrates a training day at Tiger Brands in Durban. The Prova team on the left includes Elodie Giret, sensory analysis manager, Phomolo Moeketsi, sales manager and Horst Bruggemann commercial and sales director. The Tiger Brands team included Lueshandre Govender, Noel Reddy and Vanesse Yeni, NPD technologists, Shantel Lazarus, QS coordinator and Thiroshnee Govender, laboratory manager.

Messe München

acquires Lab Africa THE EVENT ORGANISER bolstered its portfolio in Africa by acquiring the only laboratory and analytics trade fair in South Africa. The first Lab Africa under the banner of Messe München will take place in Johannesburg in mid-2019. Reinhard Pfeiffer, deputy CEO of Messe München stresses, ‘We offer our customers a strong trade fair platform for market entry and development. This will allow us to drive increased exhibitor and visitor promotion in the region for the international trade fair analytica, which takes place in Munich every two years.’ Presence in South Africa grants Messe München access to the largest market for analysis, biotechnology Expansion of the analytical network

and laboratory technology (ABL) within Africa. Nutrition, health and the environment are topics spurring demand for modern lab solutions and are contributing to aboveaverage growth in the industry.

The ABL sector is expected to see worldwide growth between six and 11 per cent in the coming years, per the IBO 2017 Industry Forecast.

With its focus on technology, the show seamlessly integrates into the existing conference structure,’ says Elaine Crewe, CEO of Messe München’s subsidiary in South Africa. ‘Lab Africa is a valuable addition to the Messe München South Africa trade fair portfolio.

We are expanding the scope of the technology-oriented events in South Africa and can exploit valuable synergies.’

Entries now open for the 2018 New Product Competition

Contact Natalie Da Silva: natalie.dasilva@newmediapub.co.za | +27 (0)11 877 6281

EVENT

TASTE THE FUTURE today

DID YOU KNOW? The event closed with approximately 165 000 visitors from 198 countries.

Days of cold, wet weather did not put a damper on the growing excitement and hype surrounding the kick off to Anuga 2017.

Lauded as a bucket list event for the food and beverage (F&B) industry, the show was held from 6 to 11 October in Cologne, Germany.

By Maryke Foulds

T

Gordon Gleimius and Jacob Moatse Alexander Hamman of Rozendal, purveyors of fine vinegars

10

Food Review | November/December 2017

his was my second time attending, so I was a bit more prepared for the show’s daunting size and the sheer volume of visitors. For 2016 Food Review/ Symrise New Product Competition winner Elmiene Reeder of Woolworths, it was an immense eye-opener. Lauded by organisers as the best trade fair for many exhibitors in 34 years, it is difficult to quantify the mind-blowing range of products and new trends under scrutiny.

The event was very successful in providing valuable current and future insights into the evolving face of the F&B industry.

Export and innovation are growth drivers of an industry under strain in terms of evergrowing demand for food products and subsequent pressure on natural resources.

Even amid a recession, South Africa saw an increase of exports as a direct result of participating in international events over the last three years. The Department of Trade and Industry (dti) remains committed

to growing exports in this sector and was again instrumental in bringing 38 uniquely South African companies, with their innovative product ranges, to Cologne.

I met with Gordon Gleimius, deputy director export promotions Europe, on the first day even though it was difficult to pin him down for a chat. The stand was abuzz with interested buyers from around the world, but mainly the African continent, EMEA region and India. ‘We featured a stunning cross-selection of some of our best products and showcased them to a global audience. The entire world is here.

As South Africa is focused on growing its food and beverage export market, this is the perfect place to do it,’ he explains.

‘Global players are interested in forming partnerships and even investing in our country,’ concurs Jacob Moatse, dti’s foreign economy representative in Germany. ‘This will allow government to raise significant revenue with our quality exports.’ Kian Macrea of Peppadew was incredibly pleased with the interest shown in the company’s product range and the quality of visitor. ‘The level of decision makers at the event is impressive.

Our new range was well received and we are proud to be here.’

This year the South African pavilion brought our local game and ostrich products to the attention E

lmiene Reeder

EVENT Lorraine Crafford, Caitlyn Morrison, Pierre Crawley, Andree Clacey and Kian Macrea of Peppadew

of global buyers. 2017 also saw three innovation leaders join existing exhibitors.

These included quality food producer Promasidor; mayonnaise and oil producer Soill and Greenway Farms with its 100 per cent Rugani juice products. ‘What a show!

We’ve had a lot of interest in our product and very positive feedback on the quality and diversity of our range,’ exclaims Wesley Brown of Rugani.

The export-oriented food industry reached an international and first-class trade audience at Anuga. Innovations, always a key focus, will continue to contribute towards providing industry with new impulses and ideas. This year, trend themes included products rich in protein,

Brendan de Jager and Wesley Brown of Greenway Farms

superfoods and numerous new readyto-go/ready-to-eat ideas. Sustainable concepts and organic products were still in high demand, while vegetarian and vegan themes were a major focus. Alternative sources of protein, like insects, were a theme of intense discussion among visitors and exhibitors.

For Reeder attending Anuga is the realisation of a long-held dream. ‘The experience certainly measured up to my expectations. Before going I was warned that the show is BIG and might be overwhelming. You can only appreciate the sentiment once you’ve been there. The event offered a wide-ranging view of the global food industry, showcasing multiple aspects,

from manufacturing and ingredients to the finished product. Being in the beverage category, we focused mainly on the beverage halls.’

These halls alone featured 525 exhibitors from 66 countries. This made for an interesting mix of cultures and flavours and new ideas to bring home to South Africa.

‘We saw quite a few craft and artisanal suppliers with unique offerings. Many products were in alternative packaging formats, which ensured differentiation from similar products. It was also very interesting to see how proud many suppliers were of where their products came from and how they were made. This has truly been a great opportunity that will change the way I look at the food industry,’ Reeder exclaims.

This year’s Anuga was a climatic end to a tough year in the F&B industry. The ability to define your product for shelf shout is a critical aspect of what will set your product and business apart from competitors. It is through showcasing and attending global shows like Anuga that we get to track the future of food! • The next Anuga will take place from 5 to 9 October 2019 in Cologne, Germany.

www.anugafoodtec.com

Internati tional supplier fairr for f the food and beverage g industryy

COLOGNE, 20.–23.03.2018

ONE FOR ALL. ALL IN ONE. Food Processing | Food Packaging | Safety & Analytics Food Ingredients | Services & Solutions

Southern African – German Chamber of Commerce and Industry P.O. Box 87078, Houghton 2041 47, Oxford Road, Forest Town, 2193 Johannesburg, South Africa Tel. +27 (0)11 486 2775 faletter@germanchamber.co.za

AFT_2018_Anzeige_South_African_Food_Review_177x130mm_GB_ZA.indd 1

14.11.17 13:21

November/December 2017 | Food Review

11

S N AC K S & C O N FE C T I O N E RY

Maximise productivity

with flexible processing technology Gummy candies are truly unique. As a mixture of gelatine, sweeteners, flavourings and colourings, gummies can be moulded into thousands of shapes, sizes and formats. This makes it one of the most versatile confections on the market, writes Mark Lozano. line can provide manufacturers with advanced processing flexibility to create different product types and finishes while achieving optimum productivity.

DID YOU KNOW?

Sugar confectionery had the highest per capita consumption in the South African confectionery sector at 0.9kg in 2016, followed by chocolate at 0.77kg and gum at 0.085kg. Gummies and jellies are the largest category in value terms. It accounted for R1 812.1 million in 2016 and is expected to reach R2 600.4 million in 2021.

S

ince initial development, gummies and jellies have gained immense popularity around the world, including in South Africa. The sugar confectionery category is expected to grow at a CAGR of 7.9 per cent - faster than any other confectionery segment.

As consumer demand grows, manufacturers must find innovative ways to stand out from the competition.

They need newer, smarter and more versatile gummy processing technology that can cater to these requirements.

Equipment must allow for different formats, shapes, colours and flavours, while recipes must meet demand for halal, kosher, vegetarian, vegan and clean label products. At the same time, they require the ability to flex output, meeting required hygiene and maintenance standards.

This article examines how key areas of the gummy processing

12

Food Review | November/December 2017

FLEXIBILITY AT EVERY STEP

Starch moulding technology offers manufacturers the flexibility to create jellies and gummies in multiple formats.

It is also suitable for use in the manufacture of liquorice, fondant, cream, marshmallow foam and similar items.

The depositing process delivers multiple opportunities to accommodate various product types and colours. Pumps are often available in a range of piston diameters and configurations, suitable for handling different recipe types, from light aerated mass to heavy liquid-based syrups.

Pump variations are designed to deposit single colour or side-by-side colour articles, and centre-fill, layered and striped confections. Popular multilayer combinations include marshmallow, fruit drops and a fruit preparation or jelly, cream and foam products. This offers manufacturers the ability to create a wide array of product types - ideal for those looking to keep creating new and exciting confectionery options.

The nature of the starch moulding process offers manufacturers the versatility to create a range of different product attributes. Starch conditioning technology (also known as drying) allows manufacturers to achieve a longer or shorter bite.

For pectin-based products, room temperature should be lowered to 20 degrees Celsius. The use of modified starch, ideal for vegetarian confectionery products, needs to be cooked in an oven for up to 48 hours.

In some regions, such as Russia and Eastern Europe, consumers tend to prefer specialty jellies and gummies, while in Germany, harder gummies are more popular. Besides the recipe used, the starch drying process allows manufacturers to create a range of gummies with varying textures and bites to cater for regional tastes. This process also results in the gummy hardening on the outside, which protects it from damage to maintain overall product quality.

A similar approach is taken toward oil polishing. Currently, oil application is measured by the operator’s eye. This can easily result in gummies or jellies being over- or under-coated. Accurate oil application and controlled spray allows manufacturers to ensure reliable and repeatable gummy polishing. It also maintains overall product quality and appearance. Amid growing consumer demand for more healthful confectionery products, manufacturers can easily control the quantity of oil used in a recipe for a better nutritional profile.

NID M3000 starch mogul

We have it covered...

For high quality labelling and packaging solutions, Novus Packaging has it covered.

Our wealth of experience and extensive capabilities will ensure that our label and flexible packaging solutions add the finishing touch to perfectly match your product.

Contact us if you would like to discuss working together, to get a quote or if you just need some advice. *Novus Packaging incorporates Paarl Labels and the newly acquired ITB Manufacturing. info@novus.holdings l www.novus.holdings

S N AC K S & C O N FE C T I O N E RY

Systems that incorporate a rotary dumping station allow for the highest demoulding speeds. This permits production speeds of up to 35 trays per minute, 24 hours per day, seven days a week.

As the confectionery market continues to grow, there is a greater need for manufacturers to create products that deliver a memorable sensory experience.

Experimenting with new textures, ingredient combinations and flavours is showing great market return for leading manufacturers. This does however have an impact on the processing plant.

Manufacturers require innovative, smarter and versatile gummy processing technology that can help them cater to constantly evolving consumer demands. Working with a confectionery specialist like NID from

“Starch moulding equipment has evolved to allow manufacturers to reach high throughput levels and stay competitive in an increasingly crowded market”

GRANULATE

DICE

SHRED

MILL/GRIND

tna, can help confectioners do just that.

Renowned across the food industry as a pioneer in the development of starch moulding equipment, NID has been supplying complete mogul lines for the confectionery industry for over 60 years. • *Statistics used are from GlobaData (September 2017). The report is called Country Profile: Confectionery sector in South Africa.

MARK LOZANO is group sales manager – confectionery at tna.

tna – www.tnasolutions.com

SLICE

STRIP

SPRINT 2 ®DICERS TWO DIFFERENT MODELS: WITH & WITHOUT BUILT-IN DISCHARGE CONVEYOR

Introducing the next generation of high performance dicers.

delivering targeted cutting solutions ®

info@heatandcontrol.com | Cape Town (Exclusive Supplier) +27 21 948 5934

Nov17_FoodReview_177x130mm_H&C_Urschel.indd 1

14

Food Review | November/December 2017

® Urschel is a registered trademark Urschel Laboratories, Inc. U.S.A. ® Urschel is a registered trademark of Urschel Laboratories, Inc. of U.S.A.

Flexibility is not purely limited to the product. Manufacturers need flexibility to scale production up or down as required to meet changing market trends. Starch moulding equipment has evolved to allow manufacturers to reach high throughput levels and stay competitive in a crowded market. Early starch moulding lines required trays to be stacked manually, using hand jacks and track systems. Modern machines stack their own trays, with leading system designs incorporating robotic technology.

A key advantage of starch moulding is its ability to simultaneously produce a large quantity and variety of gummies or jellies in a short amount of time. The most innovative equipment designs offer the ultimate combination of productivity and versatility, by fully integrating the feeder, starch buck, depositor, stacker and pallet transport to efficiently and seamlessly move product through the mogul line.

11/07/2017 10:45:49 AM

Epsilon Series Introducing the new Yamato Epsilon Mulihead Weigher.

The Epsilon can handle a wide range of products with speed and high accuracy.

Time To Weigh Up The Benefits: • High Speed • Cost Effective • Accurate • Robust • Easy Operation & Maintenance

Sales: Craig 076 811 8704 General enquiries: Natasha 064 515 3906 Spares/Service: Andre 071 613 6390 Email: SalesSA@yamatoscale.co.uk

www.yamatoscale.co.uk Yamato Scale Dataweigh (UK) Ltd is a limited company registered in England and Wales.

Registered number: 2919226. Registered office: Unit 6B, Millennium Way, Leeds LS11 5AL

S N AC K S & C O N FE C T I O N E RY

GELATINE’S unrivalled potential

Extracted from collagen via a process of hydrolysis, gelatine is a dry white powder that is free from additives or preservatives.

It is classed as a foodstuff and free from E-numbers. This makes it ideal for use in clean label products.

G

elatine contains 84 to 90 per cent protein, one to two per cent mineral salts and eight to 15 per cent water.

This means while improving stability and texture, it also boosts nutritional value when included in a product recipe.

As the ingredient is neutral in taste and odour, it has no impact on the flavour or smell of finished products. Gelatine has no allergenic potential, an important consideration in today’s market, where free from is an important plus-point.

NATURAL VARIATIONS The word gelatine is derived from the Latin gelatum, meaning frozen. It is so-called because it swells rapidly in water and then

FAST FACTS HIGHER BLOOM GELATINE is best for products where a harder texture is desired. Lower bloom gelatine creates a softer and stringier texture. In confectionery like marshmallows, filled wafers, candy bars and chewing candy, gelatine’s foaming properties have a dramatic impact on the palatability of the product.

16

Food Review | November/December 2017

dissolves to a viscous solution when heated.

After cooling, the solution forms a gel reminiscent of ice. This means gelatine has excellent gelling and thickening properties.

Hydrocolloids build thermo reversible gels with different gelling powers in aqueous systems. As a natural ingredient, gelatine is subject to variation. When picking gelatine as an ingredient, food manufacturers need to reassure themselves that their chosen gelatine not only delivers consistency in terms of quality, but also in terms of physical properties. Any changes in these parameters means a change in the characteristics of the product, resulting in complicated and time-intensive adjustments to the production process.

An important basic characteristic of every type of gelatine is its gelling power, or bloom value. The value defines the gel-strength of gelatine and the firmness and chewiness of the final product. This is the reason why some gelatines are more suitable for specific applications than others.

There are additional considerations: gelatine differs in terms of viscosity, colour, clarity, foaming ability, setting and melting times, particle size and pH value. When a manufacturer sets out to source gelatine for an application, the final selection must be carefully considered. If a poor choice is made, it could result in problems during the production process, and the quality and shelf life of the product may suffer.

Confectionery is one of the most popular fields of use for gelatine. No other ingredient can produce quite the same deliciously recognisable texture and characteristic bite. Gelita gelatine has a unique ability to melt at body temperature.

This attribute gives confectionery a very smooth mouthfeel and a pleasant feeling of melting combined with optimal flavour release.

NO COMPROMISE FAT REDUCTION With obesity on the rise across many countries, demand for lower fat food is set to grow. Fat has a significant impact on the structure, mouthfeel and indulgence factor of many foods and it can be very tricky to reduce a product’s fat content without also reducing its consumer appeal.

With only 3.5 calories per gram, gelatine has significantly fewer calories than fat, which features around nine calories per gram. It can create a fat-like matrix in emulsions, which exhibit shear-thinning properties and creaminess like fat. The product also features great water-binding capability. When replacing fat with water, the way in which structure and texture is given to the water is important.

Its foam-building properties make gelatine the ideal fat replacer in foamed milk-based desserts - basically multi-phase emulsions of air, oil and water. Gelatine decreases the surface tension of the water, enabling foam to be generated by mechanical whipping or by the injection of gas. It then stabilises the foam by gelling.

The texture and consistency of yoghurt too can be set from firm to creamy. As an added bonus, gelatine can prevent syneresis – a problem that can occur during storage of yoghurts and creamy desserts, creating an unsightly release of water onto a product’s surface.

Another benefit of gelatine’s foam building properties is that mousses and instant desserts gain increased volume.

This delivers a bigger serving size to the consumer with fewer calories. •

Gelita – www.gelita.com

Counting the cost of changing tastes?

Flavour application you can count on Manufacturing since 1952 and snack specialisation since 1970. Leaders in controlled application of liquid and dry ingredients on a wide range of food products. Powdered seasonings, oil and water-based coatings, slurries, chocolate, yoghurt, release agents and many other coatings.

www Email Cape Town

Bought to you by Heat and Control

www.heatandcontrol.com/spraydynamics

We are on

heatandcontrol.com info@heatandcontrol.com +27 21 948 5934

S N AC K S & C O N FE C T I O N E RY

How to increase the quailty of

dried fruit A

n Ishida X-ray inspection system is helping a leading dried fruit supplier meet the stringent quality standards of UK and European retailers. Based in Izmir, Turkey, Farmeks produces a range of dried fruits including apricots, sultanas, raisins, mulberries and figs. These are typically packed in 10kg bag-in-box bulk cartons.

A major quality challenge for dried fruit packers are contaminants that get into fruit during the two-week sun-drying process.

Quality control is the main priority as fruit must be free of contamination such as stones, glass, metal and consistent in size and colour.

The Ishida IX-GA-4075 detects glass down to 1.5mm in size; stones down to one millimetre; metal spheres to 0.6mm and metal wire to 0.3mm. These excellent

results are achieved due to Ishida’s unique selflearning genetic algorithm (GA) technology. This utilises image data analysis over numerous inspections to build a more precise calibration protocol of typical contaminants. These can be easily identified and their location in the pack pinpointed.

Farmeks managing director Ali Seydi Memur confirms, ‘We are amazed at the detection sensitivity of the Ishida X-ray.

It produces better results than we had anticipated, and on a consistent basis.

The machine is very easy to operate and changing over product takes just a few ticks on the touch screen unit.’

Product is first washed, then graded by size, checked for discolouration and

The Ishida IX-GA-4075 detects glass down to 1.5mm

optically inspected for remaining blemishes before being fed into the X-ray system via a vibratory conveyor. The equipment features metal grating that eliminates any broken items. After X-ray inspection, any contaminated product is immediately rejected using a flap mechanism on the outfeed chute.

Packing speed depends on the availability of product. In peak times Farmeks can typically pack two 10kg boxes per minute. •

Ishida – www.ishida.co.za

Bringing high-tech fine ingredients to Africa Introducing

Nikken Foods Japan: Umami – and Kokumi natural flavors

DCP Ingredients Netherlands: Innovative high-performance bovine collagen proteins

Umami Flavor building blocks can be used to:

• Improves the yield in convenience minced products and whole muscle meat

• Boost Flavors

• Improves the firmness and reduces ripening

• Increase taste sensation of other flavors

time in fermented sausages

• Can assist in the reduction of sodium

• Can replace fat, act as an emulsifier and Kokumi Flavor building blocks can be used to:

improve overall structure of cooked and

• Provide a mouth-watering punch at initial taste

smoked sausages

Akzo Nobel Akucell CMC’s: AF 3285 / AF 3265 / AF 3275 Thixotropic CMC Regular Cellulose Fibre that is made from Wood with non-GMO status • Highly purified CMC (>99.5%) • Cold and Hot water solubility properties • Acts as a thickener, stabilizer and has water retention capabilities Thixotropic CMC has:

• Lends an overall balance and richness to food • Heightens the richness and sensation of other flavors • Without sacrificing the taste, Kokumi can reduce

Used in:

• High-water absorption charateristics – 1.60

• Brine for tumble and injections

• Viscosity build up with higher sheer

• Emulsified and comminute meat products

• Low Viscosity during higher temperature processing • Ideal for processed Foods, Bakery, Pet Food, Instant

sodium, sugar, oil, fat and MSG

noodles, Dairy products and Sauces & Dressings

www.chemelco.com l africa@chemelco.com l T +27 21 876 3644 Chemelco.indd 1

18

Food Review | November/December 2017

2017/08/14 10:14 AM

Proven to deliver productivity

High speeds are a given with Ishida snacks packaging technology. Our lines are consistently fast, and you’ll experience high levels of operational effectiveness and efficiency too. Delivering only the highest quality packs, in a fraction of the time.

Work in harmony with Ishida.

ishidaeurope.com

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

A new take

on bake oven belts

Sandvik Process Systems is a world-leader in the manufacture of steel belts for the food industry - bake ovens in particular.

I

ts carbon steel belts have been a belt offers almost twice the productivity standard baking medium for almost of one with an 800mm belt without any 100 years, and suitable for products increase in the line length. Upgrade to an as diverse as bread, biscuits, brownies, oven with a 3 200mm belt or larger and crackers, pastries, sponges, all-butter throughput is increased by a factor of four. cookies and pizza bases. They can also A key advantage of steel belts over be used for finishing operations such as technologies, such as mesh, is energy cutting, creaming and chocolate enrobing. efficiency: being significantly lighter, less As a close partner with the food and energy is needed to drive the belt through beverage industry, Sandvik’s expertise the oven. This lightness also reduces the has led to innovation in numerous aspects amount of energy needed to heat the belt, of the bakery process. These include a significant saving given that belt heating increased productivity enabled by ultra typically accounts for around 25 per cent wide bake oven belts, and the exceptional of a bake oven’s total requirement. bake quality and consistency that can be As perforated steel belts weigh less achieved using perforated steel belts. than solid steel belts, energy savings can Sandvik’s ability to manufacture bake be even greater – as much as 30 per cent oven belts up to 3 500mm wide less. This is not its only benefit. makes it possible to The thousands of precisely increase productivity engineered perforations without having to enable the steel belt invest in factory to be used for extensions or baked goods that new facilities. could otherwise As a global engineering group, Sandvik’s operations are organised An oven with a only be baked on into five business areas including 1 500mm wide mesh, and mining, machine solutions, materials also serve to technology, construction and the Sandvik keep the belt Perforated Venture operation. Sandvik Venture offers steel belts absolutely products, solutions and materials in are ideally certain niches. Sandvik Process Systems flat. Any tension used during the falls under this business area as a in the belt manufacture of developer and manufacturer of caused by wear Marie biscuits steel belts, press plates and is eliminated by processing systems. the perforations.

This makes a perforated steel belt particularly well suited to the production of Marie biscuits, a product highly sensitive to any variations in bake conditions.

Gas produced in the biscuits during the baking process can escape through the perforations, ensuring the biscuits stay flat and of an equal size for easy packaging. And the fact that the perfectly flat belt remains at the same distance from the heating element across its full width ensures a constant and even colour on the biscuits. •

DID YOU KNOW?

Sandvik – www.processsystems.sandvik.com

20

Food Review | November/December 2017

In a nutshell…

T he company was founded in 1862 by Göran Fredrik Göransson. He was the first person in the world to succeed in using the Bessemer method for steel production on an industrial scale. Initially operations focused on high quality and added value, investments in R&D, close contact with customers and exports. This is a strategy that has remained unchanged throughout the years.

Manufacture of stainless steel began in 1921 and cemented carbide in 1942. Production of cemented-carbide tools began in the 1950s in Gimo, Sweden.

During the 1960s, a comprehensive investment programme was carried out at the main plant in Sandviken.

In 1972, the company name was changed to Sandvik AB, and in 1984, a decentralised organisation was introduced, with a parent company, separate business areas, regional companies and service companies.

Today Sandvik's operations are concentrated on the following core areas: • Tools and tooling systems for industrial metal cutting • Equipment and tools, service and technical solutions for industry • Advanced stainless steels and special alloys as well as products for industrial heating. •

Sandvik Process Systems, Sandvik (Pty) Ltd, PO Box 25038, East Rand, 1462, South Africa · T: +27 11 570-9610

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

Ideal system for

hygiene and energy saving Sew Eurodrive’s Movigear drive systems are particularly suited for the food and beverage (F&B) industry.

With dual demands of high hygiene levels and energy saving, the technology is ideal in applications where downtime must be limited.

T

he South African branch recently supplied a total of 65 Movigear units to a major abattoir located in the country. This represents one of the largest projects of its kind the company has supplied to date.

The units for the abattoir project are being assembled locally at the Sew-Eurodrive Cape Town manufacturing facility. This means fast and reliable delivery, in addition to quick service back-up and repairs. The partial delivery allows for the project to flow smoothly, without having to store these units for too long.

‘The main requirement was that we adhere to the strict delivery timetable on the project. The main technical challenge was to select the correct unit that could be integrated with the customer’s current choice of PLC,’ Sew Eurodrive’s South Africa sales engineer Sean Tibbott explains. This is of particular importance, as the Movigear units comprise different communications topologies, namely DBC, DSC, DAC, or SNI. These allow for effortless integration with existing PLC programs.

‘The main contributing factor in Sew-Eurodrive South Africa securing this project was that we had the correct product that suited the customer’s specific requirements,’ regional sales manager Clive O’Reilly notes. Customer benefits

65 Movigear drive systems were recently installed at a major abattoir in South Africa

of the units include ease of installation and communication between various units.

Movigear reduces installation and start-up efforts and costs, and minimise energy and operational costs. In addition, the design complies with all necessary requirements in terms of hygiene-sensitive areas in the F&B industry.

The technology is highly integrated, comprising three different sections.

These include an electronic inverter, which is connected to the servo motor and, in turn, connected to the gearbox section. ‘It is essentially a mechatronic drive system,’ Tibbott highlights. The integration allows for minimal electrical and mechanical losses through direct contact or connection between the drive components. This low-noise drive system makes for reduced noise levels, meaning it is ideal for areas where workers are present.

Clive O’Reilly

“The main technical challenge was to select the correct unit that could be integrated with the customer’s current choice of PLC”

22

Food Review | November/December 2017

Movigear units are available in three different torque variants, namely 200Nm, 400Nm and an extended torque version (representing a 16 per cent increase over the largest torque output). Standard features include IP65 and IP69K rating, which makes them ideal for the demanding requirements of the F&B industry. ‘Another key differentiator is that more than 20 different ratios are available, allowing for maximum flexibility in selecting application speeds,’ Tibbott concludes. •

Sew Eurodrive – www.sew-eurodrive.co.za

NOVEMBER 2017 THE OFFICIAL NEWSLETTER OF THE SOUTH AFRICAN NATIONAL BOTTLED WATER ASSOCIATION

Make a Clear Choice SAFE DISTRIBUTION PRACTICES

CERTIFIED SAFE AND SUSTAINABLE WATER SOURCE

OESN’T S D T I AY IF AUDITED ENVIRONMENTAL STEWARDSHIP

SEAL OF QUALITY, SAFETY AND AUTHENTICITY

AUDITED SANBWA BOTTLED WATER STANDARD

AS

K “W

ADHERENCE TO FOOD LEGISLATION

HY N

” ?

T O

TESTED FOR PURITY

ADHERENCE TO HYGIENIC FACTORY DESIGN AND OPERATION

P.O. Box 7649, Halfway House, 1685 South Africa | www.sanbwa.org.za | Tel: +27 11 884 5916 | Fax: +27 86 568 4862 | sanbwa_cg@worldonline.co.za

Ripples & Waves

Message from SANBWA’s Chairman Key learnings for local policymakers, legislators and enforcers: According to a report by the World Health Organization (WHO) and UNICEF, a quarter of the world’s people, about 2.1 billion, lack access to clean water.

T

HE REPORT, ENTITLED Progress on Drinking Water, Sanitation and Hygiene 2017, presents indicators and baseline estimates for drinking water, sanitation and hygiene targets within the WHO’s Sustainable Development Goals (SDGs).

It also introduces indicators of safely managed drinking water and sanitation services. These will go beyond use of improved facilities, and consider the quality of services provided.

Safely managed drinking water services represent an ambitious new global service norm that forms part of the new JMP ladder for enhanced global monitoring of household drinking water services.

The JMP estimates that 5.2 billion people used safely managed drinking water services in 2015. National estimates were available for 96 countries. Coverage in these countries ranged from six per cent to 100 per cent of the national population.

According to the report, one in five countries (or 15 countries) below 95 per cent coverage is on track to achieve universal basic water services by 2030. Progress is too slow in 68 countries for universal access by 2030. Sadly, basic coverage is decreasing in 10 countries.

The JMP only produces national estimates when data is available for at least 50 per cent of the population. There was inadequate data coming out of South Africa, and our country did not feature in the report.

We know that consistent and convenient access to safe drinking water is a major concern for many of South Africa’s citizens.

Achieving this – and ensuring that our water sources are not exploited – must become a national priority for government and the private sector.

SANBWA had a stand at Propak Cape across from the sustainability village shared by Petco and Plastics|SA during the show held in October. It also organised an information session to explain the ins and outs of the bottled water industry to delegates. A month earlier, as part of an arrangement with the Chefs Association of South Africa, Bené sponsored the water for their conference at the Indaba Hotel in Fourways.

Key messages in respect to drinking water was compiled from analysis from 2015 data provided by 100 countries. SANBWA urges local policymakers, legislators and enforcers to learn from them:

71%

Estimates for safely managed drinking water were available for 96 countries (representing 35 per cent of the global population)

One out of three people using safely managed drinking water services (1.9 billion) lived in rural areas

Eight out of 10 people (5.8 billion) used improved sources with water available when needed Three out of four people (5.4 billion) used improved sources free from contamination

John Weaver Chairman 844 million people still lacked even basic drinking water services

Source: who.int/water_sanitation_ health/publications/jmp-2017/en/

71 per cent of the global population (5.2 billion people) used a safely managed drinking water service. That refers to a service that is located on the premises, available when needed and free from contamination

159 million people still collected drinking water directly from surface water sources. Of these 58 per cent lived in sub-Saharan Africa.

2

80%

Three quarters of the global population (5.4 billion) used improved sources located on the premises

89 per cent of the global population (6.5 billion people) used at least a basic service. That is an improved source within 30 minutes’ round trip to collect water 263 million people spent over 30 minutes per round trip to collect water from an improved source (constituting a limited drinking water service)

Ripples & Waves Bench-top and shop floor water bottling systems: white-washing or green-washing?

South Africa’s drought conditions have prompted the launch of several packaged drinking water “innovations”. Included among these are bench-top filtering and bottling systems that pre-fill sealed containers and companies that refill containers with filtered, treated or non-treated waters. This could include water that has been through reverse osmosis and ozonated water, often found inside retail outlets.

M

OST CLAIM TO be the equivalent of bottled water when it comes to quality. Furthermore, the products pitch themselves as being droughtbeaters. Are these claims true, or are they simply green-washing?

“WATER IS WATER” IS NOT JUST WATER

The claim that these systems provide consumers with water of comparable quality to bottled water is false. Drinking water and packaged water cannot be compared in terms of quality because they need to comply with different standards and legislation.

Bottled water is legislated as a food product (the name of the category is packaged water). These products are regulated by the Department of Health. In contrast, tap water is legislated as drinking water and therefore needs to comply with public water supply regulations.

The Department of Health views the following waters as drinking waters.

These do not fall within the scope of packaged water legislation: • Bulk water transported in tankers to distribute to rural or urban areas • Refilling into consumers’ own containers.

The Department of Health views the following waters as falling within the scope of packaged water legislation: • Bulk water in large bottles for office coolers • Bench-top treated waters and shop-floor treated waters bottled on site. These must be hermetically sealed with a tamperevident seal • Bottled water.

Packaged waters must meet stringent quality control, food safety and packaging legislation, including: • Adhering to microbiological legislation: Regulations Governing Microbiological Standards for Foodstuffs and Related Matters R692 • Conforming to Treatment, Labelling and Chemical Regulations as per R718

• Conforming Labelling Legislation as detailed in R718 and Regulations Relating to Labelling and Advertising of Foodstuffs, R146 • All food hygienic design and hygienic handling legislation.

‘Let’s forget for a moment that claiming to deliver the same quality as bottled water when you don’t meet the same set of standards is blatantly misleading; let’s simply consider the health risks,’ SANBWA executive director, Charlotte Metcalf says. ‘The quality of municipal water in South Africa is usually high but does vary daily. If you live in Johannesburg, for example, you can yourself check the faecal contamination of the water in your taps by accessing the Rand Water web site.

‘I don’t know how often water sources for these bench top or shop floor systems i.e. the nearest tap, are tested. There’s also no guarantee how often they change the filters they use. If the filter is expensive, who’s to say the suggested change-out cycle hasn’t been stretched? Given that these systems mostly claim to remove chlorine, the water they offer effectively has no defence against the growth of bacteria and other microbiological organisms that will make their way into the container. Remember, this is not a clean-room environment. In the absence of chlorine, you must disclose shelf-life data. This is in accordance with South African legislation.

I’ve yet to see that information shared with consumers.

‘Finally, if the system itself and the containers being refilled are not properly cleaned and sterilised they quickly become a breeding ground for bacteria. The “Grolschtype closure”, I can’t call it a seal because it is not regarded as one by law, is one of the worst offenders as that little rubber washer is notoriously difficult to sterilise,’ Metcalf notes.

BUSTING THE DROUGHT

As drought-beaters or water-wise solutions to the water crisis, these systems fail miserably

3

as most of them get their water from the municipal supply and therefore afford no drought relief.

‘So there you are, in a restaurant ordering water from the establishment’s bench-top filling system because you want to contribute to the drought effort, but the system is tapping – pun intended – into the very system you wanted to protect,’ Melcalf stresses.

‘Or, you might be beguiled by the marketing phrases of retail store systems and opt to take your own containers to be filled. You are, however, not told that the system is connected to the municipal supply via a tap.’

All the water wasted when it comes to cleaning these systems and the bottles should also be considered.

All told, your one litre bottle with lunch probably took three litres to produce. By the way, bottled water production in South Africa has an extremely low water footprint, or water usage value. The industry benchmark is 1.6:1, and there are plants that achieve ratios of as low as 1.2:1 – 1.4:1.

CONCLUSION

Drought-beater = greenwash; equivalent quality = complete and utter whitewash.

‘Consumers are entitled to a choice – bottled water itself exists as a packaged beverage alternative to the other packaged beverages on the shelf. However, to exercise that choice, consumers must be fully informed, and right now, they’re being misled, either by blatant untruths or omission, by those offering alternatives to bottled water. Neither is acceptable,’ Metcalf concludes.

Ripples & Waves SANBWA’s newest member – Di Bella Spring Water

M

y father, Domenico di Bella, first came to South Africa in 1996 to advise some friends on how to install heavy machinery. He was fascinated by this country and what it had to offer, and returned many times on holiday.’ So begins the story of how SANBWA’s newest member, Di Bella Spring Water, came into being. Sharing the tale is Maurizio di Bella, who currently runs the facility.

‘Having fallen in love with South Africa’s open skies, starry nights and endless vistas, my father decided this was where he wanted a second home, a place he could vacation and truly relax.

He found his haven, a farm in the Free State near Ladybrand, sometime after his search began in 2002. There was water on the farm for personal use, but the supply was erratic and never enough. He called in a borehole company to find a source for him. Despite its best efforts, they found nothing, but my father was a determined man, and was adamant he would.

‘One morning his attention was drawn to water running down the mountain in front of the house.

Very capable and with his experience of handling excavators, he took it upon himself to search for this natural resource – and found it!

‘Because he was using the water for his own consumption, Mr Di Bella had it tested and was pleased to learn it passed all tests with flying colours. A seed of a new business was sown.

He named the water Di Bella Spring Water and dedicated it to the memory of his son, Roberto, who had drowned 20 years earlier. By 2005, he had started deliveries to a few customers and friends in Ladybrand.

‘The feedback was so positive. My father expanded into Maseru, Lesotho. When he realised he needed assistance, he asked me to come to South Africa and help him realise his dream and in the process honour the memory of my brother. Today, we have a thriving business, all thanks to my father’s admiration for South Africa and a dream that was well worth the search.’

Please see the back page on this newsletter for details on how to contact Di Bella.

4

A

QUELLÉ IS GIVING consumers the opportunity to choose the next flavour to be added to its sparkling drinks range. The campaign kicks off with the on-pack Limited Edition competition and voting for a favourite flavour through a USSD mechanic. Consumers are required to buy any one of the three Limited Edition bottles - watermelon, apple and granadilla, enter the unique code found under the bottle cap and follow the onscreen prompts. The launch competition runs for 7 weeks to the 8 December 2017, and offers daily cash prizes as well as the chance to win one three Limited Edition holidays. The winning flavour joins the aQuellé stable.

Ripples & Waves Sustainability not a ‘one size fits all’ solution

I

t’s time to stop ‘sustainabilityshaming’ – making those moralistic, judgemental statements that imply that other people are somehow “less” for doing “x” – and acknowledge instead that sustainability is not a one size fits all solution.

This is the position of Huffington Post contributor and editor-in-chief and founder of Magnifeco and EcoSessions, Kate Black.

She urges her readers to “stop being so preachy about three topics: bottled water, eating meat and using conventional beauty products.”

Acknowledging that those are areas in which most of us could improve on, she argues that “changes and solutions are not universal, and that we need to use caution when we make proclamations and sustainability-shaming statements.”

When it comes to bottled water, Black suggests several steps people should be taking to protect the world’s water resources, rather than simply uttering the emotive phrase: “People who drink bottled water disgust me.”

Writing for a mainly American audience, she points out that while it might feel fine and moralistic to “poo-poo” the habit if you live in a town or city where tap water is clean or go to a school that still has working water fountains, a vast number of North Americans lack accessibility to clean, safe drinking water.

‘In the US, according to the EPA, only nine US states are reporting safe levels of lead in their water supply. In Canada, there are 158 similar drinking water advisories in 114 first nation communities.

‘Before we sustainabilityshame consumers who use bottled water, we need to recognise the differences in audience between those who can and those who cannot survive without bottled water.’

Black’s ways to make a real difference include: • Petitioning for clean water rights • Taking your own bottle everywhere; buying several and keeping one in every bag or car.

• Doubling your efforts to avoid all single use plastics (coffee lids, straws, utensils,

etc.) in your daily life, not just the single use water bottle. Earlier this year, UK pub chain All Bar One took the lead on eliminating plastic straws from pubs and bars in the UK. It pledged to phase out their use at its bars as part of its #strawssuck campaign. The chain used to serve plastic straws in 25 per cent of its drinks, the equivalent of 13 000 a day across all its venues, or 4.7 million a year • If you need to buy bottled water, making sure you recycle it.

SANBWA executive director, Charlotte Metcalf, welcomes Black’s balanced view.

‘Water, in all its forms, is a vital component of our diet, as well as the healthiest beverage option for societies plagued by diseases such as obesity and diabetes,’ she notes.

‘When tap water is unavailable or unsafe to consume, bottled water is the best packaged beverage option for the environment. It has the lightest environmental footprint of all packaged beverages - one that can be reduced by 25 per cent if consumers were to simply recycle the bottle.’

SANBWA was formed in 1997. Its members’ primary concern is the health, safety and pleasure of their consumers. They willingly conform to the extremely stringent safety and quality measures contained in the SANBWA Bottled Water Standard, which includes environmental stewardship.

The organisation’s environmental stewardship protocols address measures to ensure source sustainability and protection, water usage minimisation, energy efficiency, solid waste minimisation, and support postconsumer recycling initiatives.

As an organisation, SANBWA was among the first worldwide to require its members to follow specific recycling guidelines. In this respect, it was advised by PETCO in South Africa (the local plastic industry’s first joint effort to self-regulate postconsumer PET recycling).

It expects members to: • Only support PET bottle suppliers which contribute to the PETCO recycling levy

5

• Establish a drop-off centre for the public at the bottling facility and all distribution centres • Add the ‘please recycle’ sign on all labels • Use recycling friendly materials or recycling optimal materials as stipulated in the SANBWA Bottled Water Standard and published on www.sanbwa.org.za/ environ_pet.asp or on www.petco.co.za/ ag3nt/media/set_999699/Petco_Design_ Fact_Sheet

O

VER 3 000 AMAZING ladies kept cool and hydrated with Thirsti, so they could train, dance, stretch and pound their way through an afternoon of fitness, fun and friendship at the Women’s Health Fit Night Out held at Montecasino in Johannesburg.

The afternoon was packed with the hottest fitness trends, led by flexible yogis, energetic trainers and dance instructors. Due to popular demand, the LA-based team from POUND brought the evening to a close with an insane drumming workout. Thirsti’s crisp, natural spring water ensured they stayed hydrated and didn’t miss a minute of the fun!

Ripples & Waves

To ban or not to ban...

C OMMON MISCONCEPTIONS USED to argue against bottled water include: 1. B ottled water is a waste of the country’s scarce water resources and critically reduces the amount of municipal water available for the country’s citizens 2. B ottled water competes against tap water 3. B ottled water is not better for you than tap water 4. PET, the plastic used to make plastic water bottles, is toxic and a threat to human health 5. B ottled water bottles are a cause of plastic pollution 6. Refilling into glass is the sustainable bottled water alternative.

IN SUMMARY

1. Bottled water does not waste the country’s scarce water resources nor critically reduce the amount of municipal water available for the country’s citizens. Less than one per cent of all bottled water sold in South Africa is prepared water, or water which could come from a municipal system.

The bottled water industry has a low water use ratio of 1.6:1. This means for every litre of water bottled, 600ml is used for the cleaning and sanitation of plants and equipment etc.

The total South African bottled water industry uses 25.6 litres/second. By comparison, a golf course uses one litre/ second per hole or 18 litres/second for an 18-hole golf course. The total South African bottled water industry’s use is equivalent to 1.4 golf courses.

The fruit export industry uses 0.5 litres/ second/ha making the total South African bottled water industry’s use equivalent to that of just one 51 ha farm.

2. Bottled water does not compete against tap water. One of the biggest mistakes is assuming people drink bottled water in place of tap water.

Industry research in the US shows that most people who drink bottled water also drink tap water. They choose accessible, calorie-free bottled water as an alternative to less healthy packaged drinks.

With the recent rise in obesity and diabetes rates, any efforts to discourage people from drinking water are not in the public’s interest.

3. Bottled water is not better for you than tap water nor has SANBWA ever claimed this. The association does stress

that members are required to subscribe to SANBWA’s stringent standards and that the SANBWA logo on a bottle is a seal of quality. (http://www.sanbwa.org.za/guidelines.asp).

Developed over many years and based on wide review and consultation, its single standard benchmarks favourably against international standards and provides existing and new bottlers with a vision for future improvements by putting six main elements under the spotlight: • Management commitment • Quality controls • HACCP • Resources (including prerequisite programmes) • Operational controls • Environmental stewardship.

4. PET, the plastic used to make plastic water bottles is not toxic nor a threat to human health and life.

The idea that carcinogenics can leach into bottled water is incorrect. It is a popular urban myth that has been debunked by many credible scientific sources.

It stems from a concern about phthalates and BPA, which do not exist in PET (polyethylene terephthalate). Bisphenol A (BPA) is not used to make PET, nor is it used to make any of the component materials used to make PET. PET is used for numerous types of packaging for many foods, including everything from ketchup, peanut butter, soft drinks and juices to beer, wine and spirits, yet no-one discourages people from consuming any of these products.

PET is approved as safe for food and beverage contact by the FDA and similar regulatory agencies throughout the world, and has been for over 30 years.

PET itself is biologically inert if ingested. It is safe during handling and is not a hazard if inhaled, according to the International Life Sciences Institute Report, Packaging Materials 1.

Polyethylene Terephthalate PET for Food Packaging Applications (2000).

6

5. Bottled water bottles are a cause of plastic pollution. As the bottled water industry’s total share of the non-alcoholic beverage industry is just 8.9 per cent, it cannot be held solely responsible for plastic pollution. Saying that bottled water bottles are responsible for plastic pollution is as illogical as saying guns kill.

The 2016 recycling figures released by PETCO earlier this year showed an increase in the annual PET recycling rate from 52 per cent of post-consumer bottle PET in 2015 to 55 per cent in 2016.

The organisation recycled an additional 22 per cent of post-consumer bottles in comparison to the previous year, with the total PET market growing by 14.8 per cent to 241 269 tonnes.

This amounted to two billion PET bottles collected, equivalent to 90 749 tonnes, for recycling across South Africa. It also created some 62 000 income opportunities for small and micro- collectors.

6. Refilling into glass is not the sustainable bottled water alternative. Switching to glass bottles and/or refilling containers are not sustainable or safe solutions to sustainability concerns. This is because: • Glass is heavier to transport and has a substantial impact on the product’s carbon footprint • Glass has handling and breakage negatives. It is not ideal to travel with and, should it be littered, it would cause a much more hazardous environment for animals and visitors.

• Cleaning any container for re-filling uses water and thus negatively impacts the water footprint.

According to the FC&D Act, anyone who produces, distributes or sells a product for human consumption is responsible for the product’s safety for human consumption. The first implication of opting for refilling as a solution would be these health and safety concerns.

Ripples & Waves Assisting in fire ravaged Knysna

T

F

OR THE THIRD year, aQuellé changed the colour of its 500ml and 750ml natural spring water bottles from blue to pink during October to raise R300 000 for CANSA, CHOC and PinkDrive. This was done in a bid to help organisations assist people affected by cancer. The ‘Pink for a Purpose’ campaign underlines aQuellé’s positioning as ‘always 100 per cent for people’ and started running from midSeptember. It was supported by in-store point-of-sale, truck branding, radio and a dynamic digital burst as well as Facebook, Twitter and e-mail.

CANSA’s purpose is to lead the fight against cancer in South Africa, enable research, educate the public and provide support to all people affected by cancer.

CHOC Childhood Cancer Foundation is a support group for parents of children with cancer by parents of children with cancer. Their vision is to be the leading organisation in childhood cancer and life-threatening blood disorders.

PinkDrive powers South Africa’s mobile women’s health mammography and gynaecology units.

S

ANBWA MEMBER BENÉ supported Magical Moments by donating flavoured and still water to the children celebrating Mandela Day in July. Magical Moments is an organisation that creates “Magical Moments & Extraordinary Days” for abused, abandoned, disadvantaged, neglected, orphaned, underprivileged and vulnerable children in Johannesburg. You can follow all their magical moments on Facebook.

HE WESTERN CAPE coastal town of Knysna, which was already struggling with provincewide water shortages, was left reeling after the recent fires prompted the evacuation of more than 10 000 people and severely impacted access to clean drinking water. The Thirsti team partnered with

Shoprite Checkers and Gift of the Givers to supply over 31 500 litres of natural spring water and distribute this to those displaced by the fire or coping with the aftermath, making sure clean drinking water was available to those who needed it most.

Rob Hoatson, founder and MD of Thirsti comments, ‘Providing clean drinking

water to the people of Africa is in the Thirsti DNA. It is our mantra, so when a community is hit by such devastating circumstances, we are just glad that we are able to assist. We must also commend the good work done by the team at Checkers and Gift of the Givers, who distributed the water tirelessly to those in need.’

Jo’burg gets a clean-up

M

ORE THAN 200 volunteers gathered in central Johannesburg on a Sunday in September to take part in the Joburg City Clean-Up. The initiative is focussed on cleaning up the city, while raising awareness around the volume and impact of litter. It also educates the public on the social, environmental and economic benefits of recycling. PETCO, the PET Plastic Recycling Company, provided bags and gloves for the City Clean-Up. In partnership with Extrupet, the company donated school desks, made from recycled plastic, to a local school.

‘PETCO was thrilled to support the Jo’burg City Clean-up,’ says PETCO CEO,

7

Cheri Scholtz. ‘We believe clean-ups have an important role to play in shifting South Africa away from a “take-make-dispose” system to a circular economy. This is done by ensuring that valuable resources, such as PET plastic bottles, are diverted from landfill and collected for recycling.’

Joint managing director for Extrupet and PETCO board director, Chandru Wadhwani adds, ‘These types of initiatives allow us to move off the side-lines and into the thick of consumer and civic responsibility. Plastic touches us all, whether directly or indirectly. It is imperative that we come together to be part of true sustainability when the opportunity (such as this clean-up) presents itself.’

Ripples & Waves

SANBWA Member Update

Name • Address • Telephone • Facsimile • Contact Person Members

Affiliate members

aQuellé Private Bag 260, Kranskop, 3268 • 032 481 5005 • 032 481 5006 • Ruth Combrink

Boxmore Plastics International PO Box 772, Harrismith, 9880 • 058 624 2200 • 058 635 1300 • Leonard Engelbrecht – Chief Executive Officer

Bené PO Box 1098, Walkerville, 1876 • 082 881 9860 • 078 644 7780 • Wendy Anderson

Caltech Agencies PO Box 32414, Camps Bay, 8040 • 011 791 6510 •Paul Spanos – Sales Manager

Bonaqua – Coca-Cola South Africa PO Box 9999, Johannesburg, 2000 • 086 011 2526 • 011 644 0586 • Lerato Ramabya

End In Mind Consultative Solutions Africa (Pty) Ltd Postnet Suite 1, Private Bag X75, Bryanston, 2021 • 011 513 3415 • Shawn Henning – Director

Ceres Spring Water division of Ceres Fruit Juices PO Box 177, Ceres, 6835 • 023 313 3701 • 023 313 3410 • Paul Collingridge

Extrupet (Pty) Ltd PO Box 14112, Wadeville, 1422 • 011 865 8380 • Fax 011 865 4254 • Harry Havenga – National Sales & Marketing Manager

Clover Waters: Nestlé Pure Life PO Box 6161, Weltevreden Park, 1715 • 011 471 1400 • Sally Witherden

Krones Southern Africa (Pty) Ltd Private Bag X 42, Bryanston, 2021 • 011 796 5230 • 086 522 6176 • Des Haddon – Sales & Marketing Manager

Di Bella Spring Water PO Box 1516, Ladybrand, 9745 • 082 862 0752 • Maurizio Di Bella

MPACT P O Box 14093, Wadeville, 1422 • 011 418 6058 • 086 574 6481 • Johnny Magalo – Sales Manager

Durr Bottling: Aquabella, Fontein PO Box 502, S-Paarl, 7624 • 021 863 3485 • 021 863 0590 • Leslee Durr La Vie De Luc PO Box 15, Franschhoek, 7690 • 021 876 2559 • 021 876 2652 • Christian Von Palace

Nampak Closures PO Box 244, Eppindust, 7475 • 021 507 8213 • 021 534 4881 • Chris Brink – Managing Director

MultiSource Beverages P.O. Box 234, Somerset Mall, 7137 • 021 854 6477 • Richard Whitehead

NSF-CMi Africa PO Box 12900, Die Boord, 7613 • 021 880 2024 • 021 880 2840 • Wouter Conradie – General Manager

Oryx Aqua PO Box 474, Naboomspruit, 0560 • 014 743 2421 • Berend van den Berg

PET Recycling Company NPC t/a PETCO P.O. Box 680, Constantia, 7848 • 021 794 6300 (Cpt) • 011 615 8875 (Jhb) • Cheri Scholtz – Chief Executive Officer

Thirsti Water P.O. Box 13559, Cascades, 3202 • 034 314 9801 • Rob Hoatson

Polypet (Division of Polyoak Packaging) PO Box 125, Plumstead, 7801 • 021 710 9200 • 021 712 1342 Wessel Oelofse – National Executive: Polypet

Valpré – Coca-Cola South Africa PO Box 9999, Johannesburg, 2000 • 011 644 0666 • 011 644 0586 • Lerato Ramabya

All correspondence and enquiries should be addressed to Charlotte Metcalf at: SANBWA, PO Box 7649, Halfway House, 1685 Telephone: (011) 884 5916

Facsimile: 086 568 4862

E-mail: sanbwa_cg@worldonline.co.za

Visit us on our website: www.sanbwa.org.za

8

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

Control valves for small volume dosing Requirements for hygienic and operational safety in the food and beverage, biotechnology and pharmaceutical industries are increasing. To fulfil these and associated customer requirements, Gemü has developed and designed a plug diaphragm (PD). This will combine the advantages of diaphragm valves (cleanability) with the advantages of globe valves (controllability).

A

diaphragm valve (see figure 1) is often the first choice when an easy to clean valve, suitable for CIP and SIP processes, is required. Diaphragm valves can be used to implement rough control applications, provided the desired flow rates are large enough. If a fine batch is required or a large control range must be covered, diaphragm valves

Brian Allingh

am

soon reach their limits.

Globe valves (see figure 2) with flow restrictors may be precise control valves, but they are not aseptic. Due to the so-called lift effect on the spindle, medium is transported into the gland packing and not removed during plant cleaning. This can lead to accumulation of dirt particles in this area and/or the multiplication of bacteria.

Figure 1: Gemü 650 diaphragm valve

To avoid this, bellows made from PTFE or stainless steel are often used as actuator seals. The design solution can result in medium deposited between the folds of the bellows.

For the Gemü 567 BioStar aseptic control valve, a new approach was adopted to achieve hermetic separation of medium from the actuator, simultaneously achieving excellent valve control characteristics. The separation of the area conveying the medium from the actuator was implemented through a newly developed PTFE diaphragm and the automatic control solution through a

www.heatandcontrol.com/ceia

Inspection control equals security Improve inspection results with the world’s only multi-spectrum metal detector CEIA’s unique THS/MS21 metal detector achieves the highest sensitivity to smaller metal particles by applying a broad spectrum of frequencies simultaneously and continuously. CEIA’s continuous inspection process simply and accurately distinguishes between metal contaminants and product effects with no reduction in metal detection sensitivity. For fresh, frozen, hot, cold, wet or dry food products.

Nov17_FoodReview_177x130_FoodRev_H&C_Ceia.indd 1

32

Food Review | November/December 2017

Distributor in Africa Cape Town + +27 21 948 5934

info@heatandcontrol.com 11/07/2017 10:47:18 AM

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

parabolic plug (see figure 3). The basis for this was the Gemü PD design. The advantages of the plug diaphragms and the angle valve body are cleanability and cavity geometry.

This makes the valve a suitable control valve for aseptic areas and most similar applications.

With the newly Figure 2: Gemü 530 globe valve developed Gemü PD design, the Gemü 567 BioStar aseptic control valve offers the option of precisely controlling the addition of small volumes in the range of 80ℓ/h to 4 100ℓ/h in aseptic conditions in the food and beverage, pharmaceutical and biotechnology industry. This opens versatile aseptic applications, such as highly precise dosing and automatic control of trace elements, additives, growth substances, flavourings or dyes.

It also assists in the preparation of biocultures, pressure control for WFI systems, aseptic tanks and fermenters. It can also be used in the manufacture of Figure 3: Gemü 567 Biostar Aseptic Control Valve beverages, e.g. for the carbonation of beer and mineral water. Another possible application is in the production of food i.e. in analysers and inline mixing systems.

The Gemü 567 BioStar control valve opens up countless options for control in aseptic and hygienic applications.

The Gemü 567 BioStar is available in sizes from DN8 to DN20, with various connections and actuators. Approvals include FDA, USP Class VI and ATEX. •

Gemü www.gemue.co.za

November/December 2017 | Food Review

33

A D D I T I V E S & B U L K I N G AG E N T S

ADDITIVES

make the world of food go round Substances added to food that maintain or improve safety, freshness, taste, texture or appearance are known as food additives. These ingredients ensure processed food remains safe and in good condition throughout its journey from factories to consumers.

F

ormulating with food additives is only justified when their use has a technological need; does not mislead consumers and serves a well-defined technological function. This would include preserving nutritional quality of food or enhancing food stability.

Ingredients can be derived from plants, animals, or minerals. They can also be synthetic. There are several thousand food additives used, designed for a specific job in making food safer and more appealing. The World Health Organization (WHO), together with the Food and Agriculture Organization (FAO) of the United Nations groups food additives into three broad categories based on their function.

• I ngredients that improve aroma or taste make up the greatest number of additives. There are hundreds of varieties used in a wide variety of products, from confectionery and soft drinks to cereal, cake, and yoghurt. Natural flavouring agents include nut, fruit and spice blends and those derived from vegetables and wine.

Some flavours can imitate natural flavours.

•E nzymes are naturally-occurring proteins that boost biochemical reactions by breaking down larger molecules into smaller building blocks. They can be obtained by extraction from plants or animal products or from micro-organisms such as bacteria.

Enzymes are used as alternatives to

34

Food Review | November/December 2017

chemical-based technology. These products are mainly used in baking (improved dough), for manufacturing fruit juices (increased yields), in wine making and brewing (improved fermentation), and cheese manufacturing (improved curd formation).

• Other food additives are used for a variety of reasons, such as preservation, colouring, and sweetening. They are added when food is prepared, packaged, transported or stored. These products eventually become a component of food. Preservatives can slow decomposition caused by mould, air, bacteria or yeast. While maintaining the quality of the food, preservatives help control contamination that cause foodborne illness, including life-threatening botulism. Colouring is added to food to replace colours lost during preparation to make food look more attractive. Non-sugar sweeteners are often used as an alternative to sugar because they contribute fewer or no calories when added.

EVALUATING THE HEALTH RISK OF FOOD ADDITIVES WHO, in cooperation with the FAO, is responsible for assessing risk to human health from food additives. These assessments are conducted by an independent, international expert scientific group – the joint FAO/WHO Expert Committee on Food Additives (JECFA).

Only food additives that have undergone a JECFA safety assessment, and are found not to present an appreciable health risk to consumers, can be used. This applies whether food additives come from a natural source or are synthetic. National authorities, either based on the JECFA assessment or a national assessment, can then authorise the use of food additives at specified levels for certain food. JECFA evaluations are based on scientific reviews of all available biochemical, toxicological, and other relevant data on a given additive. Mandatory tests in animals, research studies and observations in humans are also considered. • Information supplied by the World Health Organization.

BeverageREVIEW SOUTH AFRICAN

November/December 2017 | Volume 7 | Number 11

www.foodreview.co.za

A new

chapter in

ready-to-drink ingredients

Real-time survey for wine connoisseurs Craft a hit at ProWein

NEWS

Cheers to the largest centrifugal pump in South Africa

Decode what WINE LOVERS WANT AS THE 7 TH largest producer in the world, the South African wine industry is pressed to stay in front of the pack in terms of technology, production, product excellence and marketing. A focal point in effective marketing is building a relationship with the industry’s target audience: the oenophile. Those who are passionate about wines are invariably thirsty for knowledge about the vineyard, the vintage, varieties available and successful food pairing. Vintners, viticulturists and wine marketers alike value feedback on clients’ perceptions of wines tasted. One of the most effective ways of successfully engaging with this audience of connoisseurs is by using a quick response code (QR Code). Codes are usually printed on neck tags or on the bottle label. They serve as the key to unlock what customers think of your product - when they complete a quick survey upon scanning the code with their smartphones, or by visiting a unique website. Real-time survey and feedback specialists, Surveway, has seen excellent response rates from clients who combine a reward such as a product discount or free wine tasting, linked to their QR Code. Surveway clients are also provided with regular feedback, with any negative responses instantly communicated to clients via SMS.

36

Beverage Review | February 2017

THE LARGEST CENTRIFUGAL pump available on the South African market for the food and beverage industry has been introduced by Verder Pumps South Africa (Verder). Part of the new Packo range of food-grade pumps, the new centrifugal pump is capable of pumping beer into eight million 250ml bottles an hour. Dutch-based Verder Group acquired the UK-based Fullwood Packo Group in 2015, with Verder South Africa embarking on an extensive marketing campaign for the F&B industry.

Kobus Fourie, pump specialist at Verder, explains that the range has application in 11 niche sectors. These are dairy, meat and fish, wastewater and potable water, breweries and distilleries, F&B, washing and disinfection, surface treatment amongst others. ‘Our campaign is currently focused on breweries and food and beverages,’ Fourie confirms.

Globally, a demand for increased production capacities and more efficient processes has seen a need for stainless steel pumps with flow rates of more than 1 000m³/h.’

Responding to this latest market trend, Verder has launched its Colossus pump, an extension of Packo’s MCP3 and MFP3 pump range. It weighs 1.6 tonnes, and offers a flow rate of 1 200m³/h, with a 200kW motor. While many breweries still use cast-iron pumps for higher flow rates, the stainless-steel design of the Colossus is much more hygienic. ‘It is likely to become the industry standard in future,’ Fourie concludes.

The Colossus pump, an extension of Packo’s MCP3 and MFP3 pump range

Craft headlines at ProWein THE TREND OF craft spirits, craft beer and cider will be in the limelight at the next ProWein. The event will be held from 18 to 20 March 2018. ‘Alcoholic craft beverages are playing an increasing role, tapping into a new and expanding customer base. This is an excellent reason for incorporating this theme into ProWein,’ said Marius Berlemann, global head of wine & spirits, explaining Messe Düsseldorf’s latest decision. ‘39 per cent of our ProWein trade

visitors are interested in craft spirits and 45 per cent in craft beer. This was reflected in this year’s visitors’ survey. We plan to create an additional, market-relevant line-up for our customers.’ Hall 7.0, right next to the North Entrance will be home to the trendy gastronomy and bar scene.

Producers of craft spirits, craft beer or cider can register now for the same but different Special Show at ProWein 2018 by following this link: www.prowein.com.

R E A DY-T O - D R I N K

nature’s zero calorie sweetener The evolving story of

The story of stevia is constantly changing. Not long ago, it was a little known, plant-based zero-calorie sweetener that worked well in some food and beverage (F&B) applications.

I

t triggered enthusiasm when it first became available as an ingredient in 2008. Initial enthusiasm faded somewhat with the realisation that taste limitations of the early-stage stevia sweetener prevented it from working well in a broad range products.

A decade later, all that has changed.

Largely due to PureCircle’s research, development and innovation, a range of stevia-based sweeteners with sugar-like taste and zero calories is now available.

These new, from-nature sweeteners, are often used in combinations with each other and work well in many formulations.

There is a growing need for such an ingredient, because consumers, health experts and governments are concerned about increases in obesity and diabetes, while consumers are more health and wellness conscious.

For over 200 years in South America stevia has been used as nature’s sweetener.

Since the first regulatory green light in the US in 2008 for use of ingredients from the stevia leaf in F&B, it has been utilised in more than 10 000 products globally. In 2016 alone, close to 3 000 products were launched with stevia. This reflects an annual growth rate over the last five years

of roughly 35 per cent.

THE EVOLUTION BEYOND REB A The stevia plant is part of the sunflower family.

Sweet-tasting parts of the stevia leaf are called steviol glycosides. They are 200 to 350 times sweeter than sugar, so a little goes a long way. As the ingredient is so sweet, stevia uses less land, water and carbon than other plant based sweeteners.

{PureSweetness}

Discover your next taste breakthrough with StarLeaf stevia TM

sfc-info@savannah.co.za Savannah.indd 1

2017/11/16 11:04 AM

November/December 2017 | Beverage Review

37

R E A DY-T O - D R I N K

When high purity stevia extracts first came on the market, they contained primarily reb A – the most abundant steviol glycoside in the stevia leaf. Reb A worked well to sweeten some products, but sometimes left a lingering aftertaste. This depended on the product and the extent of sugar reduction.

Research revealed that Reb A is just one of the 40+ steviol glycosides in the stevia leaf. Each has unique taste and performance attributes. PureCircle led the way in moving beyond Reb A. Among the additional stevia glycosides (or sweetener ingredients) now available are reb D and reb M. PureCircle is still working to extract others. By combining different stevia glycosides such as reb A, reb D and reb M in varying amounts, we now understand how stevia sweeteners work best at achieving modest to deep sugar reduction levels, while enabling great taste in F&B products.

ABOUT STEVIA… • F&B companies are working responsibly to reduce sugar and calories in products. Sweeteners from the stevia plant offer a sugarlike taste and are becoming an increasingly important tool for these companies •S tevia sweeteners are derived from plants. Unlike sugar, they enable low-calorie and zerocalorie formulations of beverages and food • Stevia leaf extract is a naturalbased, zero calorie, high-intensity sweetener used as a great-tasting zero-calorie alternative to sugar and artificial sweeteners • Stevia is a naturally sweet plant native to South America. Today, it is grown around the world, notably in Kenya, China and the US • The sweet-tasting parts of the stevia leaf are up to 400 times sweeter than sugar: stevia’s high-intensity sweetness means it requires far less water and land to grow than sugar • Research has shown that the molecules of the stevia leaf are present and unchanged in the dried stevia leaf • All major global regulatory organisations, across 65 countries, have approved the use of highpurity stevia leaf extracts in food and beverages.

38

A

dazzling array of solutions

S

GETTING TO GREAT TASTE PureCircle developed solutions for food and beverage producers to enhance the use of stevia for best taste and to simplify its work with stevia. The company offers tailored combinations of steviol glycosides designed to address the unique sweetening needs of various F&B categories. These make the food and beverage producers’ formulation work easier.

‘As the company continues to research the full depth of the stevia leaf, they also discovered stevia flavour modifiers. These work in synergy with stevia and other sweeteners to improve the taste, mouthfeel and sweetness profile of beverage or food products.

They also provide cost benefits and can be labelled as natural flavours on product ingredient labels,’ comments Roné Luttig of local supplier Savannah Fine Chemicals.

GROWING HIGH QUALITY STEVIA PureCircle utilises a wide and expanding global agricultural network for its stevia supply, sourcing it from an increasing number of countries around the world.

The company also undertakes ongoing agronomy research. PureCircle recently announced StarLeaf stevia, a variety that contains a >20 times increase in the most sugar-like glycosides.

Stevia is the from-nature, zero-calorie sweetener with the taste of sugar. It is grown in an increasing number of locations around the world. Its use is cost effective for F&B producers relative to sugar and HFCS. •

Beverage Review | November/December 2017

Savannah Fine Chemicals – sfc-info@savannah.co.za

ensient Flavors showcased masking solutions for proteins and sugar reduction at FIE Europe held in November in Frankfurt, Germany.

The company supports sugar reduction concepts in various beverage, bakery and dairy applications. The range helps to maintain the full sensorial perception in products, even if sugar is significantly reduced. There is no need to change labelling.

A major trend in the food and beverage industry, protein has many benefits and helps to enhance the nutritional profile of products. The main challenge in product development is to mask the unpleasant taste many proteins deliver. Sensient’s innovative protein masking solutions work with all protein sources and blends. Manufacturers can improve the taste profile of products by eliminating off-notes, improving the unpleasant mouthfeel some proteins display.

Proprietary masking technologies allow for natural, non-GMO, allergen-free and kosher labelling.

Natural Origins is a comprehensive range of authentic true to nature extracts. The botanicals collection includes herbs such as hops, basil and sage; spices such as cardamom, saffron and pink pepper and a broad variety of dazzling floral notes such as cherry blossom, lavender and chrysanthemum. A highlight is the ginger collection and powerful extracts add to the richness of different ginger profiles, perfect for the ready to drink beverage industry.

Barbara Lezzer, Sensient’s director of marketing Europe for sweet and beverage concludes, ‘Visitors to the stand discovered how to partner with Sensient in the development of new and unexpected taste profiles based on key market and consumer insight. With our holistic approach, our experts help customers to develop integrated natural product concepts including flavouring, colouring and balanced sweetness that hit the right note with consumers.’ •

Sensient Flavors – www.sensientflavors.com

PackagingREVIEW SOUTH AFRICAN

November/December 2017 | Volume 42 | Number 11

www.foodreview.co.za

Form, fill and seal solutions to maximise profits

Redfern and Long Run Labels join forces

Unpacking innovations at

Propak Cape 2017

NEWS

Redfern celebrates its the future BRC certification Glancing into

THE CAPE TOWN-BASED label printer recently announced the successful completion of its BRC Global Standard for Packaging and Packaging Materials certification. The company is also certified in the BRC Global Standards Traded Goods Module.

‘We are exceptionally proud to be one of a few labelling businesses in South Africa to have achieved this recognition. Not only have we passed the audit, but also achieved the highest certification grade AA,’ says Steven May, chief operating officer at Redfern Long Run Labels.

The BRC Global Standards is a market leading global brand that helps build confidence in the supply chain. Its standards for food, packaging, storage, distribution, retail and consumer products set the benchmark for good manufacturing practices. These

S

USTAINABLE PACKAGING RESONATES with manufacturers, converters and consumers, making it a dominating trend. A forecast by Smithers Pira indicates that the global market for sustainable packaging will reach more than US$200 billion by 2018.

This trend was also a focal point at Propak Cape 2017. The event hosted a dedicated pavilion where attendees could view several sustainability initiatives successfully implemented by the industry’s producer responsibility organisations.

In spite of the current economic climate and the Western Cape’s crippling drought crisis, the exhibition hosted a total of 5 869 visitors over three days. Propak Cape’s director, Sven Riddle, describes exhibitor feedback as ‘remarkable’. He says exhibitors have faith in this industry event, which is why a number of stands have already been booked for the 2020 expo.

Along with sustainability, automation and digitisation also featured heavily at the show.

Read the review on page 42 to find out more about these and other highlights from Propak Cape.

Enjoy the read!

Assistant Editor Aarifah.Nosarka@ newmediapub.co.za

40

Packaging Review | November/December 2017

standards help provide assurance to clients that products are safe, legal and of an exceptionally high quality.

Packaging is a fundamental part of any brand. It defines product integrity, security and drives innovation.

Consumers are attracted to strong and recognisable products that are consistent in size, colour and shape.

Packaging is an integral part of the manufacturing process.

‘By improving product safety, these standards assist in reducing waste, complaints, recalls and rejected products through a cycle of continuous improvement. Many retailers, brand owners, raw material processors and packaging manufacturers globally support the use of the standards and accept it as part of their supplier approval processes,’ May concludes.

Devoted to zero pellet loss POLYOAK PACKAGING HAS become part of a worldwide drive by leaders in plastics to reduce the number of plastic pellets ending up in rivers and ultimately the ocean. The company signed a pledge on 24 October, to prevent resin pellet, flake and powder loss as part of Plastics|SA’s Operation Clean Sweep launched earlier this year.

Stuart Allen, Jacques Lightfoot, Jeremy Mackintosh and Rowan le Roux

Group MD of Polyoak Packaging, Jeremy Mackintosh; operations manager, Stuart Allen; sustainability manager, Rowan le Roux and sustainability manager at Plastics|SA, Jacques Lightfoot were among the attendees at the ceremony. The event was held at Polyoak Packaging’s regional head office in Cape Town.

Mackintosh says owing to the company’s substantial daily use of pellets and flakes, it is important for it to adhere to strict environmental standards and take a leading role as a responsible producer.

‘We want to highlight our commitment to making zero pellet loss a priority by ensuring that pellets are kept out of the natural environment, including waterways and oceans,’ he concludes.

P R O PA K C A P E R E V I E W

An EXTRAORDINARY show

Propak Cape 2017 has been hailed victorious in spite of the country’s political uncertainty, economic stance and current drought crisis in the Western Cape.

T

his show was on par with the last event that took place in 2014 where final results clocked 6 000 visitors.

From a sales perspective, the 2017 event was more successful than the former, and the feedback received was phenomenal. We are very happy with the regional visitor and international delegate attendance,’ says Sven Riddle, event director at Specialised Exhibitions, the Propak Cape organiser.

BIZERBA’S EQUIPMENT, CONFIGURED TO SUIT YOUR NEEDS Bizerba demonstrated its latest technologies, which included metal detectors, label applicators, thermal labels, software and industrial slicers. The main attraction was the company’s A550 industrial slicer for high volume cutting. Described as unique in its class, the fully automatic slicer comprises integrated weighing technology for portioning and weighing individual slices of food products.

The equipment offers flexibility, efficiency, decorative slice depositing and portioning to precise weights of any product. Product remnants are also minimised.

42

The slicer can be used for industrial throughput where numerous products must be sliced, easy conversions are needed and as a concept of stationary high performance lines from exact weight slicing to packaging.

‘The slicer is mobile and can easily be moved around compared to competitor products,’ says Maritsa Beattie, channel and marketing manager at Bizerba Southern Africa.

Another featured attraction was the GLM-Levo intelligent labelling line. This technology is designed for automatic weighing and labelling of pre-packaged goods. It can be optimally configured for products and performance requirements owing to its modular design.

ISHIDA FLAUNTS VERSATILITY There were live demonstrations on the Ishida stand showcasing its comprehensive range of packing line solutions for a variety of food markets. The exciting line-up included

Ishida’s fresh food weigher

the CCW-M-106 FFW fresh food weigher, specifically designed for sticky and fragile products including fresh meat, poultry, seafood, dried fruits and coated products.

The technology’s linear design enables operators to direct product to individual hoppers. These hoppers are equipped with scraper gates for decisive emptying and greater accuracy. The machine reduces labour costs by around three operators per shift, while its small footprint is ideal for factories with space restrictions.

Equipment highlights included the Ishida Atlas iTPS, which is referred to as ‘the fastest and most accurate’ snack food packing system. Its space-saving design incorporates an advanced Ishida CCW-RV 14 head multihead weigher with an Atlas 124R bag maker delivering packing speeds of up

PROPAK CAPE’S IMPORTANCE TO THE REGION THE WESTERN CAPE province’s broader agricultural value chain consists of primary production agriculture and value-added agriprocessing sectors.

This forms an important and integral part of the provincial economy. The agri-processing sector

Packaging Review | November/December 2017

makes up one fifth of the national sector.

More than half of South Africa’s exports from agri-processing value chains originate from the Western Cape. Agriprocessing and tourism have been identified by the province as sectors with high economic

growth and employment creation potential as both sectors are highly labour intensive. Rising productivity would allow for sustainable job creation for all skill levels in urban and rural areas. Both sectors are also important earners of foreign exchange.

P R O PA K C A P E R E V I E W Jacques Human stands alongside offerings on display

Warren McPhail

to 200 bags per minute on extruded snacks.

It not only achieves maximum packing line efficiency, but also minimum product and film waste.

PROPET SA INITIATES INNOVATIVE UPCYCLING The company’s goal at Propak Cape was to inform the industry of its recent purchase of a PET strapping line manufactured

by Sima in Italy. This line will manufacture its new PET strapping brand, the Pro10 Strap. This extrusion The Western Cape is technology will soon be currently South Africa’s delivered to Propet SA’s KAMBOO FLEXES leading agricultural premises in Killarney Gardens, ITS MUSCLES export region.

Cape Town, where the polyester Jacques Human, one of fibre manufacturer produces the director’s at Kamboo fibre from recycled plastic bottles Marketing was at Propak Cape collected around South Africa. representing the company’s more Warren McPhail, sales manager Propet SA, recently established company, Kampak. says it is important to work toward achieving ‘We did not want to dilute the two brands, a circular economy. ‘Food and beverage Kamboo and Kampak, and therefore founded industries use a lot of PET bottles. This is an a separate company. Kamboo is focused on opportunity to publicise that there is value in capital equipment and related products, waste, which can now extensively be diverted while Kampak will specifically deal in the from landfills.’ sales of packaging consumables such as McPhail says preparations are underway rigid plastics, laminates and specialised pending the arrival of the extrusion line. flexible packs.’

‘We do not have to build a green-fields Kampak is the southern Africa facility for this new machinery and will be representative of Korozo, a flexible utilising our existing production facility. The packaging producer in Turkey. The companies site already has the entire infrastructure highlighted a new product, Korozo’s skin in place for the new line. Our real task is film, which will be available in January. reallocation of space and the extension of Various stand up pouches, both printed and services such as power and compressed air to unprinted were also on display. the new production space.’

‘One specific stand up pouch, which Propet is an ISO 9001:2008 approved site. drew a lot of attention, has a paper-like Products will be available for the market from look and feel due to a special varnish used,’ January 2018.

Human adds.

DID YOU KNOW?

Kampak also demonstrated some of Korozo’s existing products such as top and bottom films for form, fill and seal applications – both printed and unprinted.

‘We are considering stocking complete unprinted stand up pouches in a few popular sizes owing to a demand by more than 80 per cent of the visitors we had at the show. Because we have warehousing facilities in both Johannesburg and Cape Town, we can also import large quantities of the various packaging materials and deliver them to our customers in smaller batches as and when needed.’

Human says a majority of visitors to Kampak’s stand were from small to medium businesses. ‘I was pleasantly surprised by the quality of attendees to the show, which was positive in terms of brand exposure,’ he adds. •

Bizerba – www.bizerba.com Ishida – www.ishida.com Kamboo Marketing – www.kamboo.co.za Propet SA – warren@propetfibre.com

At KAMPAK we know that safe, high-quality food packaging is critical to your customers.

That’s why we offer a full range of rigid & flexible films for form fill & seal applications as well as a range of laminates for pouches and sachets.

Cape Town, South Africa Tel: +2721 981 0740 russell.muller@kampak.co.za

Johannesburg, South Africa Tel: +2711 608 4751 jacques.human@kampak.co.za

November/December 2017 | Packaging Review

43

L A B E L E X P O E U R O P E 2 017

Local companies

gain an unfair advantage at Labelexpo 2017

Labelexpo Europe (Labelexpo) is the largest international event dedicated to the labelling and packaging printing industries. The biggest-ever edition of the show recently concluded in Brussels with record-breaking exhibitor and visitor figures. PACKAGING REVIEW shares the event’s relevance to South African manufacturing industries.

1 2

T

he show occupied nine exhibition halls, hosting 679 exhibitors, including 198 new participants.

Large delegations were in attendance from different countries, including Brazil, China, India and Japan. There were also visitors from Europe, North America and Africa.

Labelling market leaders from South Africa were among the 35 739 visitors present.

NSI 4 Africa, Intellistor, SArepco, Label Printing Systems (LPS) and Konica Minolta were among the representatives from South Africa’s labelling industry. The overwhelming impression they brought 2 back was the importance and growth of inhouse digital label production systems in a manufacturing environment.

‘World trends in the labelling industry are leaning toward the integration of digital printing to compliment traditional flexo printing. This was clearly exhibited at Labelexpo. Most stands featured some sort of digital equipment – from small to big machines. This opens many doors for inhouse printing and offers a digital solution to the flexo printer. Digital is the buzzword and is a trend to watch,’ says Wim van Eunen, T he OKI stand at the exhibition South African sales manager for LPS. A nytron displays its technology Jacques Roux from Intellistor, a specialist in the on-demand inkjet label printing industry, adds: ‘Visiting the expo proved that a vast amount of effort is put into This year’s Labelexpo the development of label media was 12 per cent bigger than the event held for the on-demand inkjet market. in 2015.

It was great to see dedicated teams from some companies focussed on developing alternative materials such as textile labels for print on-demand. There are still many areas that can be unlocked in the on-demand inkjet label industry.’

1

DID YOU KNOW?

EXPLORING VALUABLE GROWTH Attendees at this year’s exhibition were actively in search of valuable insights. Many arrived with checklists, systematically

44

Packaging Review | November/December 2017

visiting as many vendor booths as possible to find solutions to grow their business in competitive global markets.

Labelexpo 2017’s theme, ‘Gain an unfair advantage’, was not an overstatement of the possibilities available.

“World trends in the label industry are leaning to the integration of digital printing to compliment traditional flexo” Shawn Bezuidenhout from NSI 4 Africa explains the significance of international events to equipment suppliers.

‘The international market in relation to inhouse digital production is streets ahead of the South African market. This type of event gives us valuable insight into global trends, which assists us to anticipate the needs of South African customers and offer solutions that have already proven successful. We know from such events that the global trend among manufacturers to move label production systems in-house, especially in primary industries like food and beverage, is accelerating. This progression will ultimately catch up in emerging markets like South Africa.’

NSI 4 Africa is a local representative of the New Solutions, Anytron and OKI brands.

Paul Bouwer from Mark Andy confirms monumental growth in the European labelling market. ‘I believe these premier international events assist in expanding a company’s global reach, further contributing to its success,’ he concludes. •

Intellistor – www.intellistor.co.za Konica Minolta – www.kmsa.com Label Printing Systems – www.sarepco.co.za NSI 4 Africa – www.nsi4africa.com SArepco – www.sarepco.co.za

CODING & MARKING

Stop waiting and start updating A utomation is a hot topic. Not only does it virtually eliminate human error, but also increases operational efficiencies and productivity. Outlasting the initial hype, automation is shifting the packaging landscape.

Changing any existing process is always a big decision that requires thoughtful planning, watchful implementation and careful control. Marking and coding is no exception, especially considering the complexities of a varied landscape which includes equipment from multiple vendors, numerous systems of record housing data and additional layers of control systems that may already be in place. The potential struggle of pulling all these pieces together into a harmonised system can understandably intimidate even the most forward-thinking production manager.

Matthews Marking Systems recognises these challenges and has created a solution

that puts the promise of automated marking and coding control within arms’ reach.

MPERIA is a universal marking and coding automation platform, which simplifies the process of implementing centralised marking and coding control. It does this by adapting to it to any existing consumer packed goods packaging environment.

It also enables a streamlined process which helps put products onto retailers’ shelves faster.

SCALE WITHOUT LIMITS MPERIA controls and automates coding operations across primary, secondary and tertiary packaging lines, regardless of the equipment technology already in place. It integrates seamlessly with existing data and control systems. The technology’s unique architecture is more flexible than proprietary central systems, making it easy to connect to and control marking and coding equipment,

scales, barcode readers and other devices on a packaging line.

It can connect to any database with minimal IT support, whether an ERP, MRP or WMS system, via both wireless and Ethernet connections.

The scalability of this equipment means it offers control of one or multiple print heads or production lines from one controller. •

Matthews Marking Systems – www.matthewsmarking.com

A marking and coding automation platform that’s simple to integrate?

Now that’s Mpressive.

Automate changeovers. Reduce recalls.

Scale without limit. Only MPERIA® cuts the cost and complexity of centralizing control of your packaging lines so you can stop waiting and start updating.

Visit us at the show: Booth #C-3632 Learn more at matthewsmarking.com/mperia Or call 888-622-7183 © Matthews International. All rights reserved.

November/December 2017 | Packaging Review

45

C O M PA N Y F O C U S

Merger results in a

POWERFUL COMBINATION

Cape Town-based Redfern and Long Run Labels in Johannesburg have merged, magnifying their national footprint. The amalgamation brings with it 49 years’ operating experience to the labelling industry. Going forward, the new company will be called Redfern and Long Run Labels.

CONSTANTLY EXPANDING CAPABILITIES

L

ong Run Labels manufactures and distributes self-adhesive labels, tags, wrap around labels, printing on unsupported films and specialised laminating requirements. ‘Redfern’s primary objective is producing labels for imported and exported agricultural produce. For the past 20 years, the company has been Long Run’s biggest customer. These companies are now one entity and we want to inform the industry of our unity,’ explains Lee Barnard, director at Redfern and Long Run Labels.

Barnard is excited about the merge, which is expected to boost the new company’s positioning in the market.

‘We are now an even bigger market player through our combined strengths. The new company will employ 140 full time employees based in Johannesburg and Cape town.

Our printing knowledge, experience and distribution capabilities helps spread our footprint not only throughout South Africa but also to neighbouring countries and international markets.’

ASSORTMENT OF TECHNOLOGIES Redfern Long Run Labels boasts a total of 15 machines. These incorporate a number of four colour to eight colour printing presses.

The range extends to water-based printing technologies and high-quality UV printing machines. New additions include rewinding machines, which assist in the completion of numerous printing processes.

46

‘Our state of the art machinery offers our current 265 customers the ability to order on demand. They can request stock holding and join in innovative discussions to conceptualise and decorate products,’ Barnard comments. ‘We are a proud member of the Printing Industries Federation of South Africa. With the federation’s continued support, we can apply standards that are more than acceptable to the printing industry.

We are also honoured to have accepted numerous print awards over the past few years. Our financial director, Teresa Adinolfi was elected the first female president of the central chamber regional committee of the Printing Industries Federation. She served this committee with distinction for four years and remains a board member today.’

HUMBLE BEGINNINGS David Boolsen, founder of Redfern, spent 13 years working in the labelling industry before establishing his own print wholesaler in 1990. At the time, Boolsen’s parents loaned him R11 000, which he managed to pay back within three months of opening.

‘My first office was a mobile one,’ he laughs. ‘It was the bottom half of an apple carton. My second and improved office was a shelf in a spare room at my parent’s home.’

Then the business started booming.

Packaging Review | November/December 2017

ESTABLISHED AS A distributor of print in 1995, Long Run Labels has grown from a two-person brokerage to a flexographic print manufacturing company boasting 15 converting and finishing machines.

This technology allows the company to produce products ranging from blank labels to the most complicated full colour images, including up to eight colours. The company is able to print on unsupported films and reverse print material as thin as 12µm PET for use in flexible packaging laminates.

This merger combines Redfern’s proven marketing expertise with Longrun’s state of the art production capabilities that will allow it to become a major player in the industry.

Boolsen extended his home property to allocate space for an office, but soon, this was too small. Office space was then purchased in Milnerton, close to Montague Gardens, which has become a modern, well sought after industrial area in the Western Cape. This is where the company has remained as it continues to grow.

‘If you ask me what I am most proud of, I cannot say it’s been the bottom line the establishment has achieved, a lengthy customer list or the purchase of a building that is home to Redfern. I am proud of my colleagues’ service records, which is unheard of in the industry as the employee turnover rate is usually high,’ says Boolsen.

‘A bunch of the staff members have been with the company for more than 20 years, some 10 years and others in between. All the profits generated are the result of their endeavours. I firmly believe a happy employee results in happy customers. My biggest asset is our staff.’ •

Long Run Labels – www.long-run.co.za Redfern Labels – www.redfern.co.za

what we are all about We stick to great service Establishment in 1990, we have been committed to producing top quality products based on clearly defined global quality and compatibility standards that best suit each of our clients’ requirements.

Redfern Labels is a leader in the production and manufacturing of labels and laminates. We are recognized as the Label and Print leader in the agricultural industry. We provide an efficient service and deliver branded and custom products nationwide.

With a design team to lead any project, you are sure to find that our focus is based on delivering exceptional service and quality products. Our dedicated team operates nationwide and our branded products are available from the leading stationery outlets.

What we offer to clients Branded Stationery • Pre-cut A4 laser, inkjet and photocopier labels • Office stationery labels and computer labels • Standard Printable labels with template support • Plain or multi-coloured labels in a variety of sizes • In-house design and proofing • Online products for sale Custom Labels • Customised labels in roll or sheet form • Customised Vinyl Wall Art • UV Varnishing, Foiling and Laminates • Print on a wide range of materials (paper, adhesive, polyester, polypropylene, etc.)

• No minimum orders • Shrink Labels and Sachets • In-house design and proofing

Services • Delivery nationwide • Technical services and support • Printer servicing and repairs • On site technical support nationwide Industries serviced by us: • Agricultural • Manufacturing • Advertising • Pharmaceutical & cosmetics • Food & beverage • Education Trade References: • The Finishing Post | +27 21 535 1550 • CTP Packaging| +27 11 345 4000 • KV Packaging | +27 21 577 4545

Brands who trust us

we are renowned for competitive prices and great service CAPE TOWN OFFICE Tel: +27 21 552 9680 Fax: +27 21 552 9681 PO Box 403, Milnerton, South Africa, 7435 Address: 11 Bosmansdam Road, Milnerton Email Address: sales@redfern.co.za

DURBAN OFFICE Tel: +27 31 205 7092 / +27 31 205 9598 Fax: 086 502 5911 161 Edmonds Road, Glenwood, DBN Email Address: dbnoffice@redfern.co.za

JOHANNESBURG OFFICE Tel: +27 11 837 7767 Fax: +27 11 837 5339 PO Box 1445, Crown Mines 2025 Address: 3 Kings Court, 56 Mineral Crescent JHB Email Address: sales@redfern.co.za

F O R M , FI L L & S E A L

Augmenting

A streamlined vertical solution for large doy zip formats

packaging practices

Bosch Packaging Technology (Bosch) has a variety of new form, fill and seal equipment.

PACKAGING REVIEW looks at how these machines can benefit food manufacturers in South Africa.

T

he first solution applies to confectionery, bakery products and nuts. It consists of an ADW-O-0314S Yamato multihead weigher and Bosch’s SVE 3220 DZ vertical form, fill and seal (VFFS) machine.

The bagger is one of the most versatile machines available on the market. It offers seven popular bag styles, including but not limited to larger doy zip, gusseted and pillow formats. Colour-coded bagger components 1.pdf 1 2017/11/09 10:08 AM facilitate easy and replicable changeovers,

All Bosch equipment are equipped with the new HMI 4.0 to meet the needs of the market in moving toward Industry 4.0.

eliminating operator errors and contributing to a total productive maintenance approach for maximised uptime. Changeover from a pillow bag to a doy zip design can be accomplished in about 45 minutes. Although only one-third of the size of a horizontal pouch machine, it allows for greater flexibility.

MEETING THE HIGHEST STANDARD The second offering combines a CCW-RVE Ishida weigher with Bosch’s SVC 4020 VFFS

C

M

Y

CM

MY

CY

CMY

K

48

DID YOU KNOW?

Packaging Review | November/December 2017

hygienic bagger to help food producers meet diverse food safety regulations. The equipment addresses the need of manufacturers that produce French fries, individually quick frozen (IQF) food and vegetables, poultry and other free-flowing goods.

Through easy cleaning, this hygienic system allows producers to meet strict sanitary requirements. It also addresses individual production standards and demands.

F O R M , FI L L & S E A L

COMPREHENSIVE SOLUTION The third technology, a fully integrated topload carton forming, loading and closing solution, combines three machines in one.

It allows manufacturers to save production space and increase product output without compromising on quality.

Targeting producers of confectionery, cereal bars, bakery products, biscuits and cookies, the system’s integrated topload cartoner operates at speeds of up to 80 cartons per minute. It offers the flexibility to change formats and run a

variety of carton styles, including flow wraps, roll wraps, compartment trays or multi-packs.

Developed in partnership with its recently acquired Kliklok Corporation, this solution complements Bosch’s current packaging portfolio. It further enables the company to offer its food customers a complete solution for primary, secondary and tertiary packaging. •

Bosch Packaging Technology – www.boschpackaging.com

The SVC 4020 VFFS technology A fully integrated topload carton forming, loading and closing solution

DIGITAL REVELATIONS BOSCH HAS EQUIPPED its machines with HMI 4.0 touch screens. The company now offers an enhanced experience, guiding the operator through each step of the production process. Clearly structured menus present an overview of the machines status. They provide step-by-step instructions for everyday procedures using pictures and videos. Instructions serve to minimise training for new and experienced employees, ensuring effective processes. The ability to optimise production schedules maximises the return on investment and lowers the total cost of ownership.

PMD HORIZONTAL CARTONER SIGMA 1 VFFS

1967 - 2017 Suppliers of Packaging and Processing Machinery www.pmdpackaging.co.za | Tel: +27 (0)11 795 1994

November/December 2017 | Packaging Review

49

Coffee time To advertise in Anita Raath

Sales executive +27 (0)82 976 6541

Remember, we’re here to humiliate them. Set your weapons on Dance.

Carla Melless

Sales executive +27 (0)83 260 6060

NEW & USED FOOD MACHINERY – IN STOCK

• Chisholm Bean Top & Tailers • FMC 3AR Corn Cutters, rebuilt • Eptech Trim Table for GS10 • Key 4” Hydro Food Pumps x 2 • Eillert Vegetable Washer 2stage • Key Iso-Flo® Dewatering Shakers • FAM Dice, Slice & Strip Cutters • Key Various Vibratory Shakers • FAM TS-1D Transverse Slicer • Kronen Model GS10 Belt Slicer • FAM LVD-2D Leaf Veg Dicer • Kronen Model KUJ Dicer • FAM 7944 French Fry Cutter • Vanmark Potato/Carrot Peelers • FAM MC3D Dicer / Slicer • Urschel 30 Bean Cross Cutters • Feuma Apple Peeler • Many other machines available

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

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

NEW PRODUCT DEVELOPMENT MANAGER

ADVERTISERS’ INDEX Chemelco..................................... 18......www.chemelco.com CJP Chemicals........................... 34 .....www.cjpchemicals.co.za Eptech ....................................... 50 .....www.eptech.co.za Gemü Valves ............................. 33 .....www.gemu-group.com Heat and Control........... 14, 17, 32......www.heatandcontrol.com Ice Cold Bodies...................... OFC......www.icecoldbodies.co.za Ishida.......................................... 19......www.ishidaeurope.com Kamboo Marketing.................... 43......www.kamboo.co.za Kemtek........................................ 41......www.kemtek.co.za Koelnmesse................................ 11......www.anugafoodtec.com Matthews Marking Systems.... 45......www.matthewsmarking.com Novus Holdings......................... 13......www.novus.holdings Nutri Pharma Solutions............... 7......www.nutripharmasolutions.com Plastics SA............................. OBC......www.plasticsinfo.co.za PMD Packaging Systems.......... 49......www.pmdpackaging.co.za Polyoak Packaging.................... 48......www.polyoakpackaging.co.za Redfern Labels........................... 47......www.redfern.co.za Sandvik....................................... 21......www.sandvik.com Savannah Fine Chemicals........ 37......sfc-info@savannah.co.za Sew Eurodrive............................ 31......www.sew-eurodrive.co.za Tetrapak................................... IFC......www.tetrapak.com Tongaat Hulett Starch................. 5......www.tongaathulettstarch.co.za Yamato Scale.............................. 15......www.yamatoscale.co.uk

SANBWA Polyoak Packaging...................... 4......www.polypet.co.za

50

Food Review | November/December 2017

Baketech (Pty) Ltd is a leading baking ingredient manufacturer in the Northern Suburbs of Cape Town and is on the search for someone with creative flair, someone who enjoys problem solving and not afraid to roll up their sleeves and get their hands dirty.

• The successful candidate values accuracy and administrative detail, and understands Food Safety policies • Must be deadline driven and be able to do his/her own time management • Being a team player is essential in the fast-paced Baketech environment • Must be willing to travel from time to time • Will have a relevant formal qualification and at least 3 years NPD experience Key responsibilities include but not limited to: 1. Being creative and generate ideas and recipes for new bakery products.

2. Conduct market research for the new products, bench-marking these against existing products in the market place.

3. Research and develop these new products up to final stage.

4. Meticulously note all aspects of the NPD process 5. Upgrade existing products – including ingredients, packaging and the process.

6. Perform troubleshooting on existing products internally & at customer premises 7. Report at monthly management meetings on NPD progress.

If you have ticked the boxes to all of the above please forward your comprehensive CV to tina.vanreenen@baketech.co.za

Closing Date for Applications: 20 December 2017 3/2/06 10:19:40 AM

Should you not have heard from us within two weeks after the closing date, please consider your application as unsuccessful.

Baketech classified.indd 1

2017/11/14 10:51 AM

WEB REVIEW HOME

NEWS

ABOUT

C O N TA C T

AFRI-BLEND Your number 1 choice in food blending. · Raw food blending · Food Manufacturing · Food Packaging · H ACCP accredited · Halaal certified Tel: +27 (0) 12 803 0159 email: francois@afri-blend.co.za admin@afri-blend.co.za www.afri-blend.co.za

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

DINNERMATES

FLAVOUROME

• Supplier to the hospitality trade and food factories • Service excellence, • Q uality, portion controlled products (chilled/frozen /dried) • Innovation & Flexibility • Meat & chicken products tailored for special applications in the food industry.

• Dried meat products – real meat real flavour!

Flavourome provides our clients

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

formulating services in our fully equipped labs, as well as blending

FORMPAK

KHS

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

The KHS Group is one of the leading manufacturers of innovative filling and packaging systems for the beverage, food and non-food industries. The group has an international production and service network.

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

We are the leading provider of hygiene, food safety and PARTNER für HYGIENE und TECHNOLOGIE PARTNER for HYGIENE and TECHNOLOGY technology solutions for food and beverage companies of any size.

We will help you with design of your food processing plant to comply with hygiene and technology equipment you need for your food processing plant.

We will supply you with the knowledge, service and expertise you need.

Tel: +27 (0)86 1777 993 Email: info@pht.co.za www.pht.co.za

within the food, beverage and health industries with innovative products, solutions and ideas. We are partnered with Firmenich and thus supply the world’s best flavours.

Our state of the art facilities allow us to manufacture, blend and supply various, food colours, sweetener blends, juice compounds, cloudifiers, emulsions, health ingredients and Tea extracts. We also provide services in our powder and liquid facilities, offering our clients a unique and competitive edge.

www.flavourome.co.za

www.khs.com

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

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