Brining you the latest products on South Africa’s shelves
9 NEWS
Specialised Exhibition changes name
Boosting SA’s circular economy
10 COMPANY FOCUS
Driving big changes with small packs
12 INDUSTRY TALK
Transform your food storage
14 SNACKS & CONFECTIONERY
A powerful partnership transformation
Robo-packers take over
Snacks get a yeast boost
Faba bean: Smart snack hero
25 BAKERY
Bakery's digital rising
Revolutionary puffing technology
Unveiling next-gen innovation
Food ingredient innovation
34 INSPECTION & DETECTION
Vital testing for food compliance
36
ALCOHOLIC BEVERAGES
Presenting functional solutions at drinctec 2025
Plant power meets liquid courage
40 EVENT
Kid-proofing the snack stack
Industry Talk
Transforming foam control
42
DAIRY
Delivering precision dairy solutions
Pectin perfect: Yoghurt gets fruity
Elevating precision and hygiene
Building a strong food safety culture
The future is brewing
Welcome to our September 2025 edition, where innovation meets tradition in ways that continue to astound our industry. This month, we’re thrilled to showcase the remarkable transformations reshaping South African food and beverage manufacturing, from cutting-edge automation to sustainable ingredient breakthroughs.
Our cover story on alcoholic beverage innovations reveals how functional alcohol and plantbased solutions are revolutionising the drinks industry, whilst our comprehensive drinktec 2025 coverage demonstrates how international exhibitions continue driving technological advancement. The future of beverages is clearly more diverse, functional, and environmentally conscious than ever before.
In our bakery section, we celebrate IPCO’s remarkable centenary milestone whilst exploring how digitisation and next-generation puffing technologies are transforming traditional baking operations. Meanwhile, Bühler’s strategic acquisition of CEREX puffing technology signals significant industry consolidation that will undoubtedly influence global cereal and snack applications.
The snack innovation spotlight on yeast-based flavour enhancement and fava bean applications demonstrates how manufacturers are meeting consumer demands for healthier, protein-rich alternatives without compromising taste or texture. BioSpringer’s revolutionary approach to natural flavouring represents exactly the kind of clean-label innovation our industry desperately needs.
Our automation coverage reveals how collaborative robotics and AI-powered systems are addressing labour challenges whilst improving operational efficiency. PMD Packaging’s focus on small-pack solutions for African entrepreneurs particularly resonates with our commitment to supporting local market development.
We’re especially proud to feature HEALA’s advocacy for mandatory front-of-package warning labels – a crucial initiative protecting children from aggressive food marketing whilst promoting transparent consumer choice.
As we navigate sustainability pressures, health consciousness, and technological disruption, this edition reinforces that innovation remains our industry’s greatest strength. From precision instrumentation to circular economy packaging solutions, South African manufacturers continue demonstrating remarkable adaptability and forward-thinking leadership.
Thank you for your continued readership and industry commitment.
EDITORIAL
Editor: Kelebogile Nondzaba
+27 (0)78 175 9632
kelebogile.nondzaba@newmedia.co.za
Layout & Design: Tumi Kunene
Cover Image and current page: Courtesy of Getty Images
At SA Food Review, we employ artificial intelligence (AI) software as part of our editorial workflow to assist with research processes and content refinement. While AI technology enhances our efficiency and capabilities, we maintain our commitment to journalistic integrity through rigorous human oversight. All content generated or refined using AI tools undergoes thorough review and fact-checking by our professional editorial team. Our human editors maintain full responsibility for the final review of all published content, ensuring adherence to the highest editorial standards and verifying that all information presented is accurate, factual, and aligned with our publication’s values. This human-led approach allows us to leverage innovative technology while upholding the quality and reliability our readers expect and deserve. Should you have any concerns regarding our use of AI please email the editor at: Kelebogile.nondzaba@newmedia.co.za
General Manager: Dev Naidoo
Production Controller: Mandy Ackerman
Art Director: David Kyslinger
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Kelebogile (Lebo) Nondzaba
vegetable processing solutions
Bringing together leading brands in processing, inspection and packaging equipment for the vegetable industries. Our solutions set the standard for yield, efficiency, and safety across a wide range of industries. Whatever your product needs, we can meet it with precision and passion.
• Produce Storage
• Peeling, Grading, Washing
• Electroporation
• Cutting + Pureeing
• Value-added Processing
• Product Handling
• Inspection
November
DON’T MISSOUT
We’re thrilled to announce the launch of The Pet Hub, previously known as The Pet Food Hub, debuting with our November issue. The Pet Hub will now include two sections:
1. Pet Food Hub – Focused on pet nutrition, premium ingredients, and sustainable packaging.
2. Pet Care Hub – Spotlighting the broader pet industry, including grooming, care products, and innovations in the market.
HOW TO ENTER:
• Send a picture of your favourite pet product with your pet to kelebogile. nondzaba@newmedia.co.za
• Include a short description (200 words) explaining why you and your pet love the product.
COMPETITION DEADLINE:
R2000 Takealot voucher to treat yourself and your furry companion! WIN!
Entries close 15 October 2025. Winners will be announced in the October issue of SA Food Review.
As part of a strategic move to streamline operations, strengthen regional alignment, and support long-term growth, Specialised Exhibitions has transitioned to a new name: Montgomery Group Africa. This name change reflects the consolidation of Montgomery Group’s regional divisions across Africa under one unified management structure — creating a more agile, efficient, and futurefocused organisation.
EMPOWERMENT FUND BOOST FOR SA’S CIRCULAR ECONOMY SPECIALISED EXHIBITIONS BECOMES MONTGOMERY GROUP AFRICA
While the name is new, the company’s commitment to its people, partners, and purpose remains unchanged. The transition marks a significant step forward in building a stronger, more connected presence across all regions in Africa.
An empowerment fund created by one of South Africa’s longest-standing producer responsibility organisations is starting to deliver on its mandate to bolster small to medium-sized businesses and move them up the collection and recycling value chain. The Petco Empowerment Fund, which is funded by contributions from Petco’s producer members and other benefactors, provides accessible finance and support to B-BBEE Level 1 SMMEs to help them
increase their operational capacity, thereby contributing to their increased ability to collect recyclable materials. Petco chief executive officer Telly Chauke said building a sustainable circular economy requires a vision that goes beyond capacitating players to remain where they are in the collection and recycling value chain and instead empowers them to grow in scale and impact.
Visit: www.foodreview.co.za for more!
Deliver unparalleled inspection with extremely high detection sensitivity for metals - whether ferrous, non-ferrous, or stainless steel - for all manner of food products, anywhere along the line.
WHAT'S NEW
THE MIMOSA MOMENT, REIMAGINED RAINBOW CHICKEN SOLVES FRESH POULTRY FRUSTRATION
Building on the great success of their original Mimosa Orange Sparkling Spritzer 750ml, the brand’s biggest launch to date, Robertson Winery is excited to unveil a sparkling duo of delights: the Mimosa Berry Sparkling Spritzer and the Non-Alcoholic Mimosa Orange Spritzer. The original citrusforward isn’t going anywhere. It’s still as refreshing and radiant as ever. The new releases simply add more fizz, fun and freedom to choose and was designed for the South African taste for all things stylish and refreshing. A sophisticated surprise times two - say hello to our newest Mimosa Sparkling additions.
IS PINK THE NEW ORANGE?
A berry beautiful twist. Not all Mimosas are created citrus, Robertson Winery have reimagined the classic with a bold new hue –
PPK031-3.pdf 1 2025/04/04 12:07
inspired by the pink skies during sunrise and sunset in the scenic Robertson Valley, known as the valley of wine and roses. The Pink Mimosa Sparkling blends the familiar fizz with luscious berry notes - because South African consumers are embracing pink with passion. With a rose-gold glow and juicy berry notes, this sparkling, celebratory mimosa is both refined and playful.
ALL THE SPARKLE, NONE OF THE ALCOHOL
One of their newest sparkling surprises is completely non-alcoholic- crafted for celebration, anytime, anywhere. Crafted to mirror the taste and effervescence of the original Mimosa Orange, this version brings the same lively citrus notes and refreshing sparkle, now available to those who prefer a mindful alternative. It’s zesty, bubbly, and easy to enjoy, ideal for staying refreshed with zero regrets.
In a bold move to address one of South Africa’s most persistent grocery frustrations, Rainbow Chicken Limited has launched the Farmer Brown Naked Range, a premium line of individually quick-frozen (IQF) chicken portions designed to meet the evolving needs of both consumers and retailers. For years, shoppers have faced disappointment when fresh chicken vanishes from shelves during peak trading periods. This inconsistency, driven by supply chain constraints and surging demand, has left retailers grappling with lost sales and consumers without reliable access to a household staple. The Naked Range offers a smart, freezer-ready solution that preserves the quality and taste of fresh chicken while ensuring availability, convenience, and shelf stability. By solving this key consumer pain point, Rainbow Chicken is unlocking new growth opportunities for retailers.
Visit: www.Foodreview.co.za for more!
Small packs drive big changes
PMD Packaging launches innovative small pack machinery range targeting African entrepreneurs and addressing portion control hygiene challenges across diverse markets.
PMD is constantly investing in new solutions for packaging systems to suit the Food and Beverage market and others including Pharmaceutical, Nutriceutical, et al. Furthermore the company wants to pay attention to the economic profile of Africa. Many end users of common domestic products just don’t have the resources to purchase the big packs and the result is often Please change to manual intervention in order to satisfy the need for small packs. Small entrepreneurs have no choice but to do their best and measure portion size as best they can and manage their hygiene issues accordingly. This naturally introduces the consumer to hygiene risks and also risk of being over charged. Thus there is more pressure to make small packs available and that they are produced in compliance with health and safety requirements of the modern world.
PMD has now launched a new range of machines to complement a very successful range of VFFS machines with a multitude of special dosing systems, plus Auto Baling, Shrink-wrap, and many other special solutions where the company enjoys assistance from our European partners.
This move is designed to satisfy many markets including, small entrepreneurs, and also big companies that need to offer small portions.
PMD HAS DEVELOPED AND INTRODUCED TO THE MARKET, A RANGE OF SMALL PACK MACHINES:
Taurus: Mini VFFS machine for 3 side seal or pillow pack. Taurus is available with quick change over dosing capability for liquids, powders or granules.
Sigma 1: High speed VFFS machine for small packs up to 100 packs / min
Apollo: Horizontal sachet machine for 3 or 4 side seal in single or twin lane format.
"We design them, we build them, we maintain them, we improve them, we develop them. And above all we have technical support for everything we make."
ABOUT PMD
PMD Packaging has been manufacturing high-quality packaging machinery, since inception in 1966. The Sigma range of vertical form fill and seal packaging machines complies with world class standards. Under the guidance of Mike Spencer, the company has expanded, to offer a wide range of packaging and processing machinery by partnering with a number of international brands. PMD services a loyal client base globally and throughout Africa, with local representation in Johannesburg, Cape Town and Durban.
Our success is based on our work ethic, as well as an excellent track record of successful installations and back up service for many leading multi-national companies. Throughout the years PMD has put technical development at the top of its agenda with the result that its products are widely recognised as leaders in the field of food packaging machinery, and now has many machines installed in a broad cross section of industries and countries throughout the world. We represent a number of suppliers including, Matcon, Delfin, Velteko, New Projects, Proxes, Symach. Pat Galleymore, Technical Director heads up PMD’s manufacturing and demo facility in Northriding, Johannesburg, supported by an experienced and qualified team.
For all your Packing; Filling; Weighing; Grouping requirements.
Bio-Sil: Transforming foam control
Discover Bio-Sil, a cutting-edge range of food-grade silicone and non-silicone antifoams designed to optimise efficiency in food manufacturing.
In food manufacturing, that’s not acceptable. Bio-Sil is designed to change that. Developed by Silicone & Technical Products in South Africa, Bio-Sil brings silicone and non-silicone food-grade antifoam technology together in one powerful range — delivering control, consistency, and confidence in every batch.
CONTROL WITHOUT COMPROMISE
Every process is different. That’s why BioSil is available in high-efficiency silicone formulations for rapid knockdown and nonsilicone variants or applications requiring nonsilicone solutions. The result? Smoother runs, predictable outcomes, and no compromise on quality — whether you’re handling delicate dairy processes or high-intensity beverage production.
With Bio-Sil, foam is no longer an unpredictable variable. It becomes something you manage with precision.
Every batch is engineered by our South African-based R&D team — eformulated for legal compliance, built for real-world
"Bio-Sil reduces waste, shortens batch times, and enhances product quality, keeping your production steady and efficient."
performance, and trusted in both domestic and export markets.
Specific Bio-Sil food-grade antifoams are are developed to meet key global regulatory requirements (including EU, FDA and German BfR compliance) — extending confidence into highly regulated markets.Our team ensures these products not only meet the required compliances but also deliver proven performance where it matters most — on the production floor.
PROVEN IN THE TOUGHEST APPLICATIONS
From fast-moving beverage lines to high-viscosity food prep, Bio-Sil delivers measurable results:
• Dairy processing – Stable throughput from pasteurisation to fermentation.
• Beverage production – Clarity and accuracy in every fill.
• Confectionery & syrups – No boil-over, no slowdowns, no wasted time.
• Sauces & food prep – Smooth consistency and control, even with complex recipes. When production is running at full capacity, Bio-Sil keeps performance steady.
Fast Answers. Expert support: Our South African-based technical team moves quickly — delivering solutions that keep your line running and your output consistent. Whether it’s remote guidance, rapid sample dispatch, or targeted recommendations, we’re here when you need us most.
CERTIFIED FOR THE STANDARDS THAT MATTER
Bio-Sil meets the world’s toughest benchmarks:
• Halaal & Kosher
• ISO 9001 – Quality management
• ISO 14001 – Environmental management
• ISO 45001 – Occupational health & safety
• FSSC 22000 – Food safety management
• CSR 26000 – Social responsibility.
EFFICIENCY
YOU CAN MEASURE
Bio-Sil isn’t just about removing foam — it’s about optimising your entire process:
• Reducing waste
• Shortening batch times
• Improving heat transfer
• Maintaining product quality
• Saving on costly breakdowns and unplanned downtime.
The result: lower costs, higher yields, and production you can rely on.
The future of foam control starts here: Foam doesn’t just disappear it’s engineered out. Bio-Sil makes that possible. Silicone & Technical Products — building solutions that keep you ahead.
DID YOU KNOW?
Bio-Sil meets global regulatory standards, including FDA, EU, and German BfR compliance, ensuring legal and food safety certifications.
In today’s world, where sustainability, food security, and waste reduction are more urgent than ever, finding smarter ways to store food has become a necessity, not a luxury. Enter O Buster Oxygen Absorber Sachets — a small, deceptively simple innovation that’s quietly transforming how we store and preserve food, both in households and across industries. Whether you're a home cook, an artisanal food producer, or a large-scale business, the challenge of spoilage is universal. Dry goods can attract insects. Biltong and nuts may turn mouldy or rancid. Confectionery items often go stale far too quickly. These are not just minor annoyances — they are costly problems. That’s where O Buster comes in.
WHAT IS AN O BUSTER OXYGEN ABSORBER?
At its core, an oxygen absorber is a small sachet filled with iron powder, salt, and occasionally activated carbon. When placed in an airtight environment, the iron within the sachet reacts with oxygen, forming iron oxide — essentially, rust. This reaction reduces the oxygen level inside the packaging to below 0.01%, creating a hostile environment for mould, bacteria, and other spoilage organisms. The beauty of this solution lies in its simplicity. With oxygen removed, food items retain their colour, flavour, aroma, and nutritional content significantly longer than
“Distributed exclusively in South Africa by Kubepac, O Buster sachets offer a game-changing approach to long-term food preservation.”
Oxygen absorbers transform food storage solutions
O Buster sachets from Kubepac use simple iron powder technology to preserve food naturally, eliminating spoilage without artificial preservatives or chemicals.
they would otherwise. From biltong and dried fruits to spices, tea, nuts, pet treats, and artisan goods, a wide range of producers trust O Buster sachets to maintain the integrity of their products. In a time when consumers are seeking “clean label” products — foods free from artificial preservatives and unnecessary chemicals — O Busters present a natural, residue-free alternative. They preserve food using a physical process rather than a chemical one, making them especially appealing for organic and health-conscious brands.
A SOLUTION FOR FOOD WASTE ON A GLOBAL SCALE
According to the United Nations Food and Agriculture Organization, about one-third of all food produced for human consumption is lost or wasted each year. A significant portion of this waste occurs after production, due to poor storage conditions. This is where oxygen absorbers can have a global impact. By simply extending the shelf life of stored goods and preventing premature spoilage, O Busters help reduce food waste at every level — from households to large distribution chains. This not only saves money and resources but also helps lessen the environmental impact associated with producing and discarding spoiled food. In short, they are a small tool with a surprisingly large role to play in improving food security and sustainability.
PRACTICAL, SAFE, AND EASY TO USE
One of the standout features of O Buster sachets is their practicality. Using them is straightforward: simply place the correctly sized sachet into an airtight container with your food product, and seal it. They work especially well in vacuum-sealed bags, mason jars, Mylar pouches, and other forms of low-oxygen packaging. O Busters are food-
safe and non-toxic, although they are not meant to be ingested or opened. With clear labelling and safety instructions, they’re perfectly suited for everyone — from biltong manufacturers, confectionery items, pet treats or dried nuts and fruit.
A GAME-CHANGER FOR MODERN LIFESTYLES
As more people embrace preservation, self-reliance, and eco-conscious living, oxygen absorbers like O Buster have become increasingly relevant. Whether you're are a manufacturer, running a business or preserving seasonal harvests, or trying to extend the shelf life of your products, O Busters align with the values of sustainability and smart consumption. For businesses, they offer a reliable way to deliver products that stay fresher longer, enhancing customer satisfaction and reducing return rates due to spoilage. For consumers, they offer peace of mind — the knowledge that your food investment is protected for the long haul. Food storage may not be the most glamorous topic, but it is undeniably crucial. Every O Buster sachet represents a simple, cost-effective solution to a much larger problem — food waste and spoilage. So, the next time you seal a bag of biltong, store your favourite loose-leaf tea, or stash away some dried fruit and nuts, remember what’s quietly working behind the scenes. A humble O Buster is in there, absorbing oxygen and keeping your food fresh, delicious, and ready whenever you are. Distributed exclusively in South Africa by Kubepac, O Buster sachets offer a game-changing approach to long-term food preservation. ”
Kupepac – www.kubepac.com
CJP Chemicals and IRCA Group: A Power Partnership Transforming South Africa’s Food Ingredients Landscape
The Power of Partnership
CJP Chemicals, with its extensive presence across major South African centres and commitment to excellence, has long been a trusted name in supplying raw materials to diverse industries, including Food & Beverages and Pharma. Their operational excellence and BBBEE Level 3 accreditation underscore their reliability and commitment to local economic development.
IRCA Group brings over 100 years of Italian heritage and expertise in creating exceptional food ingredients. With 20 production facilities across three continents and a presence in over 100 countries, IRCA has established itself as a one-stop shop for professionals in pastry, bakery, gelato, and confectionery, both in the industrial and the artisanal food production. In their 7 Academies that are located close to their partners, the Group enables their customers to have a firsthand experience of their innovative, trend-driven ingredients of high and reliable quality. This proximity enables IRCA to establish true partnerships with its customers.
Together, these companies form a powerful alliance. CJP Chemicals’ robust distribution network and local market knowledge complement IRCA Group’s premium ingredient portfolio and technical expertise. This collaboration creates a seamless bridge between global innovation and local food manufacturing needs.
What This Means for South African Food Manufacturers
Enhanced Ingredient Portfolio
Food manufacturers in South Africa can now access IRCA Group’s ‘s exceptional range of products through CJP Chemicals. IRCA’s product categories, including chocolate, creams, pastry and gelato solutions, pistachios, fruits, and decorations, offer manufacturers the tools to create differentiated products that stand out in a crowded market. For instance, their vast pistachio portfolio caters to growing consumer demands for indulging and healthier alternatives without compromising on taste.
Serving Diverse Market Segments
The collaboration positions CJP Chemicals to serve both general food and beverage manufacturers and specialized gourmet channels. IRCA’s focus on the Gourmet sector, including artisans and fine-dining restaurants, complements CJP’s broad market reach. This allows them to address the needs of various customer segments within the food industry, from large-scale producers to boutique operations.
Conclusion
The partnership between CJP Chemicals and IRCA Group represents a new era for South Africa’s food manufacturing sector. By combining CJP’s local strength with IRCA’s global expertise and premium ingredients, food producers across the country gain access to exceptional solutions that can elevate their products and operations. “We’re looking forward to a fruitful collaboration with IRCA, bringing their innovative products and solutions to our customers” says Karabo Radebe, CEO of CJP Chemicals.
In the dynamic world of food manufacturing, the quality and variety of ingredients can make or break a product’s success. Today, we witness a ground-breaking collaboration that promises to elevate the ingredient game: CJP Chemicals, Southern Africa’s leading stockist and supplier of raw materials and ingredients, has taken on IRCA Group, an international leader in chocolate, creams, fruit, pistachios, decorations, and other high-quality food ingredients, as a new principal. This strategic partnership is set to transform how food manufacturers in South Africa source and utilize premium ingredients.
www.cjpchemicals.co.za
Yeast innovation transforms snack development
Biospringer's three yeast-based ingredient ranges - Umami, Reveal, and Signature - empower snack manufacturers to create distinctive, flavourful products for competitive markets.
In the dynamic world of snack food development, meeting consumer demands for bold flavours, clean labels, and nutritional benefits has become increasingly crucial. As a leading provider of yeast-based ingredients, Biospringer is proud to offer a range of innovative solutions that empower snack manufacturers to create products that truly stand out on the shelves. At the heart of Biospringer's portfolio are three distinct product lines: Umami, Reveal, and Signature. Each of these offerings harnesses the power of yeast to deliver unique properties, allowing formulators to elevate their snack creations.
UMAMI: UNLOCKING THE SAVOURY POTENTIAL
The Springer® Umami range from Biospringer is a game-changer for snack developers seeking to amplify the savoury appeal of their products. The umami and typical savoury flavours of the range highlight and strengthen flavours to improve taste profiles of foods. Derived from natural yeast fermentation, these ingredients tap into the inherent umami
"Umami is the 'fifth taste' that provides a rich, meaty, and satisfying sensation on the palate."
notes that consumers crave bringing that lingering sensation, so specific to the 5th taste, to the overall profile.
"Umami is the 'fifth taste' that provides a rich, meaty, and satisfying sensation on the palate," explains Bénédicte PETTON, Biospringer's EMEA marketing director. Beyond enhancing the overall taste experience, Biospringer's Umami ingredients also offer functional benefits. This yeast extract range rich in natural umami contributes efficiently to salt reduction, by compensating the loss of intensity in taste when diminishing the quantity of salt in a recipe. It allows manufacturers to clean up their labels without compromising on taste.
REVEAL: BRINGING OUT THE BEST IN SNACK FLAVOURS
For snack producers looking to showcase the true essence of their flavours,
Biospringer's Reveal range is a gamechanger. These yeast-based solutions act as flavour "revealers," amplifying and balancing the taste profiles of a wide range of seasonings and coatings. Our Reveal range helps bring out the natural richness and complexity of spices, herbs, and other flavour components, creating a more satisfying and enjoyable snacking experience.
Formulated to be highly versatile, Springer® Reveal solutions can be seamlessly integrated into a variety of snack applications, from potato chips and extruded snacks to nuts and popcorn. They not only enhance the overall flavour impact but also help to improve mouthfeel and texture.
SIGNATURE: CRAFTING DISTINCTIVE SNACK IDENTITIES
For snack brands looking to develop a truly unique and memorable identity, Biospringer's Signature products range offers a compelling solution. These
FAST FACT
Biospringer's Signature range offers four distinct flavour families: meaty notes, cooked notes, brown notes, and cheese notes for unique snack identities.
specialised yeast-based ingredients are designed to impart distinctive, signature flavours that set products apart in a crowded marketplace. Today's snack consumers are increasingly seeking out products that offer a sense of authenticity.
Biospringer provides a wide spectrum of specific flavour profiles through its rich range of yeast based specific flavour notes.
Springer® Signature offers 4 main families of specific flavour notes:
• Meaty notes: chicken, beef
• Cooked notes: roasted, smoked, grilled
• Brown notes
• Cheese notes.
Biospringer's Signature solutions enable snack manufacturers to craft a true flavour identity. These ingredients can be seamlessly integrated into a wide range of applications, from savoury crackers and pretzels to indulgent baked goods.
EMPOWERING SNACK INNOVATION
By leveraging Biospringer's comprehensive portfolio of yeast-based solutions, snack producers can unlock a world of new possibilities. Whether the goal is to enhance
Yeast
savoury appeal, amplify authentic flavours, or develop a truly distinctive brand identity, these innovative ingredients provide the tools needed to stay ahead of the curve.
“At Biospringer, we're passionate about empowering snack innovators to create products that captivate consumers and stand out in a competitive market," says Bénédicte PETTON. "Our yeast-based solutions are designed to be the building blocks of snack success, helping brands deliver the flavours, textures, and experiences that today's discerning consumers demand."
As the snack industry continues to evolve, Biospringer remains committed to pushing the boundaries of what's possible. According to manufacturers challenges, our yeastbased solutions can help to enrich protein content thanks to our Springer® Proteissimo range, or to block bitterness and neutralise various off-notes with our Springer® Mask range. By collaborating closely with our customers and staying attuned to emerging trends, we're poised to deliver the next generation of yeast-based innovations that will transform the snack landscape.
Biospringer – www.biospringer.com
Fava Bean: The future of smarter snacking
Rediscover fava bean, a sustainable, protein-packed legume transforming plant-based snacking with clean-label, functional, and allergen-free solutions.
Once known primarily as a staple in ancient diets, fava bean (also called broad or faba bean) is making a strong comeback as a modern-day hero in the plant-based food movement. With a history spanning over 6,000 years, this versatile legume has been grown across diverse regions and soil types, thriving particularly well in cool climates. Today, fava bean is being reimagined as a highly functional, sustainable ingredient for innovative snacking and confectionery solutions around the world.
A NUTRITIONAL POWERHOUSE FOR SNACKS
Fava bean stands out for its neutral taste, smooth texture, and clean-label appeal, making it an ideal “blank canvas” for product developers. Naturally rich in plantbased protein and dietary fibre, it supports digestive wellness and heart health - all without saturated fats. These attributes perfectly align with today’s consumer
FAST FACT
Fava beans naturally fix nitrogen in the soil, making them one of the most sustainable and eco-friendly crops globally.
"Fava beans naturally fix nitrogen in the soil, making them one of the most sustainable and ecofriendly crops globally.”
demand for functional, plant-based, and guilt-free snacking.
PROTEIN-ENRICHED SNACKS
In the ever-evolving snacking space, consumers are seeking healthier, protein-rich
alternatives that don’t compromise on taste or texture. For these applications, Fava Bean Protein Isolate and Fava Bean Fibre provide a strong foundation for nutritious, clean-label snacks. The protein isolate offers excellent emulsifying and gelling properties, enhancing mouthfeel, moisture retention, and protein content in products like protein bars, extruded snacks, and baked goods.
Supporting this, fava bean fibre contributes to gut health while improving juiciness and structure, particularly in snack formulations that demand a satisfying bite. For added functionality, Fava Bean Starch acts as a clean-label binder, offering a light, fluffy texture that’s perfect for gluten-free snacks
• Sustainable Farming: Fava beans require low water input and naturally fix nitrogen in the soil, making them one of the most sustainable crops available today.
• Clean Label & Allergen-Free: Free from common allergens like soy, gluten, and dairy, fava bean ingredients are perfect for sensitive consumers seeking transparency and simplicity.
• Functional Nutrition: Beyond protein, fava
dients, we believe that true innovation happens where nutrition, sustainability, and functionality meet. Our portfolio of fava beanbased solutions empowers manufacturers to create delicious, health-focused snacks that don’t compromise on taste, texture, or consumer trust.
FAVA BEAN
To access video, check out the Food Review Digimag.
Collaborative robots transform carton loading
CAMA's new ACL system uses collaborative robots and smart vision to automate manual carton blank loading operations.
NEW CAMA ACL SYSTEM
Packaging is a highly automated sector, with high-speed processes and solutions that constantly challenge the technological stateof-the-art. However, for all the advances in automation, there are still a few operations, such as magazine loading, reel loading, semi-finished product loading, and quality inspection that are still undertaken manually, but present issues relating to ergonomics, safety and repeatability.
CAMA focus on automatic carton loading: One such operation that can prove challenging for operators is the loading of carton blank magazines on
packaging machines. Carton blanks are often produced by paper mills hundreds of kilometers away, transported on trucks, unloaded by forklift drivers and stored in the warehouse for weeks or months at a time. These continual logistical operations often result in pallets with misaligned products, excessive folding or carton blanks that exhibit different consistencies and moisture content depending on the season. And this randomness marries badly with the “rigid” concepts behind automation, as machines so often lack human characteristics such as deterministic vision, discretion in selection and flexibility in picking.
ROBOTICS AND SMART VISION
Collaborative robots can replace the arm of an operator, with even greater strength, reach and agility, while grippers equipped with distance, torque sensors and customised gripping systems can mimic an operator’s hand. And these can then be complemented with vision systems, based on 2D/3D or AIbased technologies, to represent an operator's view. As a result, with these integrated robotics and vision systems, manual tasks can be automated, not only taking repetitive, timeconsuming, burdensome and low value-added tasks away from operators, but also increasing productivity.
FAST FACT
The ACL system automatically recognises pallet patterns, orientations, and carton stacks whilst working safely alongside human operators.
Automatic Carton Loading seems to be the solution. Comprising a collaborative robot, equipped with specialised interchangeable product-specific gripping tools, smart cameras and advanced programming, the ACL solution automatically recognises the pallet pattern, its orientation, the cartons stacks and removable interlayer sheets. It can then grip and load carton blanks into a machine’s magazine automatically. It can also handle closed boxes and can be augmented with multiple smart-tools and functions, including straps removal, case lid tear-off, and automatic size changing. If for some reason a pallet cannot be processed, it can request operator intervention. The technology integrates seamlessly with CAMA
"Machines often lack human characteristics such as deterministic vision, discretion in selection and flexibility in picking."
machines, where it can be adapted to fit within available factory real estate. And for modern integrated packaging operations, it can communicate with upstream and downstream machines, so it can prepare to receive pallets transported by AMR (mobile robot). It can work in harmony, sharing space with an operator in total safety according to all current regulations. It never gets tired, it is maintenance free, thanks to fully electronic technology, it can be monitored remotely, and it feeds essential operational data and statistics into analytics systems.
FUTURE NEXT STEPS
There are situations with multiple different storage points – but slow cycle times –where a robot for each storage point might be an unjustifiable investment. And other cases where there is reduced installation space, or depalletising is moved to a warehouse area. In these instances, an ACL system that can move autonomously in the production space could be a solution to these problems.
Cama – www. camagroup.com
Technology inspired by human talent
AI-Powered automation leading the charge
The food processing industry is experiencing unprecedented technological transformation, driven by artificial intelligence, automation, and sustainable innovations that are reshaping manufacturing operations worldwide.
Artificial intelligence has emerged as the cornerstone of modern food processing operations. AI-driven systems now automate complex tasks including chopping, mixing, cooking, sorting, cutting, and packaging with remarkable precision whilst significantly reducing labour costs and human error. These intelligent systems enable real-time food safety monitoring through predictive analytics that detect contamination risks before they occur, whilst optimising ingredient utilisation to minimise waste substantially.
Robotic chefs equipped with AI capabilities are revolutionising production lines by performing intricate food preparation tasks with consistent accuracy. These systems adapt on-the-fly based on raw material variability, ensuring optimal
processing conditions regardless of ingredient fluctuations. The integration of AI with robotics and sensor technologies is creating smart, adaptive manufacturing environments that continuously improve efficiency and product quality.
SMART SENSORS AND IOT INTEGRATION
Internet of Things (IoT) technology combined with smart sensors is transforming food processing monitoring and control. These sophisticated sensors continuously track critical parameters including temperature, humidity, pH levels, and contamination indicators throughout production processes. In precision fermentation applications, IoT sensors maintain optimal environmental conditions, improving yield consistency whilst
The data collected by these smart sensors enables early detection of spoilage, optimises fermentation processes, and maintains product integrity throughout the entire supply chain. This real-time monitoring capability significantly reduces product losses whilst enhancing food safety outcomes.
BLOCKCHAIN TECHNOLOGY ENHANCES TRACEABILITY
Blockchain technology is revolutionising food traceability by creating tamper-proof records that track products from farm to consumer.
*Sources available at request
www.foodreview.co.za
Rise in bakery technology
Explore how cutting-edge ingredients and advancements in equipment are revolutionising the bakery industry, meeting evolving consumer demands and production efficiency.
Both ingredient developments and advancements in machinery are driving transformation in the bakery sectors, ensuring bakeries meet consumer demands for both taste and health, while also optimising the effectiveness of their operations. This article delves into the trends shaping these changes, offering insights into a deliciously transformative future.
INGREDIENT INNOVATIONS
Gluten-Free and Alternative Flours: As more consumers seek gluten-free lifestyles, the adoption of alternative flours such as almond, coconut, and chickpea has gained considerable traction. These flours not only cater to gluten-sensitive individuals but also enhance the flavour and nutritional profile of baked goods, offering a rich tapestry of textures and tastes while maintaining health benefits.
Plant-Based Ingredients: The surge in veganism has catalysed the demand for plant-based ingredients. Items such as plant-based butter and egg substitutes are no longer niche, morphing into staple additions in bakeries that cater to a diverse demographic. These ingredients help replicate the texture and richness of traditional baked
goods, without compromising on ethical standards or sensory appeal.
Functional Ingredients: The inclusion of functional ingredients like probiotics, fibres, and proteins is stepping up the health quotient of bakery products. These additives, often extracted from natural sources, serve dual purposes: maintaining traditional bakery delight while enhancing nutritional benefits that appeal to health-conscious consumers.
EQUIPMENT AND MACHINERY INNOVATIONS:
Automation and Robotics: With the integration of robotics in bakery processing, tasks such as mixing, shaping, and baking have experienced newfound efficiency and consistency. Automation has allowed bakeries to meet increased demand while controlling labor costs, all without sacrificing quality. Machines that manage precision tasks can work endlessly, ensuring consistency that was historically tough to achieve manually.
Energy-Efficient Ovens: In keeping with global sustainability goals, energy-efficient oven technologies have become more prominent. These ovens reduce energy consumption significantly while ensuring high-quality outcomes. In regions where
energy costs are a concern, this innovation pays dividends, impacting both the planet and the bottom line positively.
Predictive Maintenance Solutions: The buzz around predictive maintenance technologies is tangible, mainly due to their ability to prevent downtime through the anticipation of equipment failures. Tools like MECATHERM’s M-Care and ABI allow bakeries to optimize equipment performance by addressing potential issues before they escalate, ensuring uninterrupted production and minimising the impact on product supply.
Advanced Sheeters and Moulders: Improvements in the technology of dough sheeters and moulders have broadened what is possible within baking lines. Faster speeds and greater versatility mean a broader variety of dough types and shapes can be produced efficiently, accommodating everything from bread to pastries.
CONSUMER INFLUENCE AND MARKETPLACE TRENDS:
Bakery innovations today respond directly to the significant changes in consumer awareness and lifestyle choices. This is a market experiencing varied consumer preferences, demanding quality that is both experiential in flavour and aligned with health-conscious goals. For bakery operators, this demands a fine balance between traditional flavour profiles and new adaptations, requiring flexibility that only cutting-edge technology and novel ingredients can provide. As savvy consumers inspect ingredient lists and question production methods, bakeries committed to transparency and efficiency are best positioned to win loyalty.
THE WAY FORWARD
In exploring the future, the bakery industry’s roadmap includes increasing investment in sustainable practices, where equipment automation can harmonize with eco-friendly initiatives. Ingredients, too, will likely see growing diversity as biotechnology opens new avenues for creating functional, abundant ingredients locally, lessening environmental footprints.
As we look ahead, the bakery industry stands at an intersection of tradition and modernity, driven by consumer demands for products that combine health, flavour, convenience, and sustainability. The integration of innovative ingredients and cutting-edge equipment is not just a glimpse into the future of baking but a present reality reshaping our culinary experiences. The harmonious marriage of these elements speaks to a dynamic industry poised for even greater innovation.
INDUSTRY CHALLENGES
Whilst innovation creates exciting opportunities, it also brings challenges. The adoption of advanced equipment requires capital investment and skilled technicians for maintenance and operation. Similarly, incorporating new ingredients often involves navigating supply chain variables and regulatory compliance. However, for those who embrace these innovations, the rewards—savings in processing time, energy use reductions, and expanded market reach—are significant.
www.foodreview.co.za
Revolutionary puffing technology acquired
Bühler's acquisition of CEREX puffing technology delivers 50% energy savings whilst expanding applications across cereals, snacks, and dairy products globally.
Bühler has acquired cutting-edge puffing technology from CEREX for food, pet food, and feed applications. This strategic acquisition expands Bühler’s product portfolio, offering advanced solutions to meet the growing global demand for healthier, more diverse food products. The puffing technology offers remarkable versatility and can be applied to a wide range of items, including snacks, ready-toeat breakfast cereals, confectionery, dairy products, and bakery goods, providing manufacturers with greater flexibility and innovation potential. “The puffing process is a game-changer in how we approach cereal and snack production, offering a broad range of recipe possibilities, including coatings and fillers across many product categories,” said Christoph Vogel, head of business unit human nutrition at Bühler. “The
evolving needs of our customers and fosters continued innovation in recipe development.”
VERSATILE APPLICATIONS ACROSS FOOD CATEGORIES
The puffing technology significantly improves grain processing by achieving yields exceeding 95 percent, minimising waste, and ensuring uniform puffing quality across all grains. The system is designed for exceptional energy efficiency, consuming 50 percent less power compared to conventional alternatives — operating at just 60 kilowatt-hours (kWh) per 100 kilograms of product, instead of the typical 120 kWh. Along with its sustainability benefits, the technology delivers a consistent, industrial grade puffing process that complies with the highest global food safety standards.
Puffed products are viewed as a natural
ABOUT BÜHLER
Bühler is driven by its purpose of creating innovations for a better world, balancing the needs of economy, humanity, and nature in all its decision-making processes. Billions of people come into contact with Bühler technologies as they cover their basic needs for food and mobility every day. Two billion people each day enjoy foods produced on Bühler equipment; and one billion people travel in vehicles manufactured using parts produced with Bühler solutions. Countless people wear eyeglasses, use smart phones, and read newspapers and magazines – all of which depend on Bühler process technologies and solutions. Having this global relevance, Bühler is in a unique position to turn today’s global challenges into sustainable business. As a technology partner for the food, feed, and mobility industries, Bühler has committed to having solutions ready to multiply by 2025 that reduce energy, waste, and water by 50% in the value chains of its customers. It also proactively collaborates with suppliers to reduce climate impacts throughout the value chain. In its own operations, Bühler has developed a pathway to achieve a 60% reduction of greenhouse gas emissions by 2030 (Greenhouse Gas Protocol Scopes 1 & 2, against a 2019 baseline).
Bühler spends up to 5% of turnover on research and development annually to improve both the commercial and sustainability performance of its solutions, products, and services. In 2024, some 12,350 employees generated a turnover of CHF 3.0 billion. As a Swiss familyowned company with a history spanning 165 years, Bühler is active in over 140 countries around the world and operates a global network of 105 service stations, 31 manufacturing sites, and research and training centers in 26 locations.
“The integration of this technology into Bühler's portfolio strengthens our ability to meet the evolving needs of our customers and fosters continued innovation in recipe development."
technology can be used in a variety of products. In breakfast cereals, grains like rice, corn, wheat, or quinoa are puffed to create expanded, crunchy textures that are perfect for morning meals. In cereal bars, puffed grains add texture, visual appeal, and a distinctive crunch. The grains are either mixed with melted chocolate or layered on top, depending on the desired structure of the final product, providing a balance of crunch and lightness. Puffing technology is also used in dairy products, such as yogurt and ice cream, where puffed grains like quinoa, rice, or buckwheat serve as crunchy toppings or mix-ins to enhance the eating experience and nutritional value.
INNOVATION HUB FOR CUSTOMER DEVELOPMENT
To help customers leverage the full potential of this technology, Bühler launched its new Puffing Application Center in Uzwil in June 2025—a platform for innovation, testing, and product development. Here, customers can experiment with new recipes using pulses and grains, develop tailored processes, and gain hands-on experience with the new puffing technology. “With Bühler’s technical expertise and advanced equipment, customers can fine-tune recipes and validate product performance at scale, all without the need to invest in their own R&D infrastructure,” says Carol Krech, Head of Market Segment Cereals & Snacks at Bühler. For more information, visit the Puffing Application Center website.
Bühler - www.buhlergroup.com
IPCO unveils next-gen innovation
Celebrating 100 years of bake oven belt innovation, IPCO launches the Compact Belt Tracker 2G for enhanced belt accuracy.
INTRODUCING THE COMPACT BELT TRACKER 2G
IPCO, a global leader in industrial steel belt solutions, is marking a century of innovation in bake oven belt technology with the launch of its new Compact Belt Tracker (CBT) 2G system. This next-generation system introduces a non-contact optical tracking solution designed to enhance the performance and reliability of solid and perforated steel bake oven belts.
IPCO installed the world’s first continuous bake oven belt exactly 100 years ago. Since then, the company has remained at the forefront of technological development in the food processing sector. Notable recent innovations include the Shotpeener Pro – a tool designed to flatten and restore deformed belts – and a high-power laser cleaning service that significantly reduces downtime by improving cleaning efficiency.
HOW THE CBT 2G SYSTEM WORKS
The newly launched CBT 2G reinforces IPCO’s commitment to innovation by addressing one of the most important issues in bake oven operation: accurate belt tracking. Correct belt alignment is vital to ensuring optimal
FAST FACT
IPCO marks 100 years of bake oven belts with launch of advanced optical belt tracking system.
"Correct belt alignment is vital to ensuring optimal oven performance, product quality, and belt longevity."
oven performance, product quality, and belt longevity. However, issues such as thermal expansion and mechanical wear can easily throw even a well-installed system off track.
“In ideal conditions, a conveyor belt should run straight and true without active correction,” explains Marko Leber, Segment Manager, Food Belts at IPCO. “But in practice, fluctuations in temperature and mechanical inconsistencies make tracking systems essential to the smooth and reliable operation of a continuous bake oven.”
The CBT 2G offers precise, real-time correction through a fully integrated optical monitoring system. Unlike its predecessor, which used physical belt edge detectors, the CBT 2G uses an optical sensor to continuously monitor the lateral position of the belt. This contact-free system increases both sensitivity and responsiveness while eliminating wear on the belt edge.
ENHANCING EFFICIENCY AND REDUCING DOWNTIME
When the sensor detects a deviation in belt position, the system activates a mechanical correction via tilting rollers. These rollers shift the belt’s path laterally, bringing it back into
interface that allows operators to easily configure and fine-tune tracking parameters to suit specific production requirements.
The system is available in four sizes to accommodate belt widths of 800, 1000, 1200, and 1500 mm. It can be installed directly onto the oven frame or as a floor-mounted unit, making it a versatile retrofit solution for facilities where a complete line overhaul is impractical.
EACH CBT 2G PACKAGE INCLUDES
• The optical belt edge sensor
• A drum speed sensor and associated magnets
• The CBT 2G mechanical unit
• An electronic control panel.
This modular system design ensures fast installation and minimal disruption to production, while IPCO’s global service network provides ongoing support to ensure optimal performance over the system’s lifecycle.
In addition to the CBT 2G, IPCO offers a comprehensive range of steel belt system components, including rolling and sliding supports, pulleys, end stations, frames, and automated cleaning systems. This holistic approach enables IPCO to deliver complete, high-performance conveying solutions to the baking industry.
IPCO – www.ipco.com
Innovations in food ingredients
AECI Food & Beverage, one of the leading suppliers of premium food ingredients, offers a diverse range of products and services. Their commitment to innovation and quality supports the evolving needs of the bakery industry.
We exclusively represent leading international manufacturers and suppliers of specialty ingredients, catering to the Food & Beverage industries. We provide a broad range of ingredients across various markets, including Dairy, Bakery, Health & Nutrition, Meat, Beverages, Commodities and Processing Aids. Our company serves a vast market among the industry; one of them is bakery production. AECI Food & Beverage offers full-scale services, which highlights our commitment to delivering functional blends. These offerings are underpinned by our cutting-edge pilot plant facility based at Linbro Logistics Park in Sandton, together with a fully equipped laboratory managed by qualified Food Technologists. These resources allow the company to support its customers’ varied and evolving needs, at the top of innovation in bakery.
COMPREHENSIVE INGREDIENT SOLUTIONS
As a leader in the Food Industry, AECI Food & Beverage not only has one of the most diverse bakery-specific product ranges available on the market today; it is a range that continues to grow. This includes different components such as phosphates, hydrocolloids, cocoa powder, starches emulsifiers, whipping agents, spices, free-flowing and anti-caking agents, sweeteners, preservatives, glazing agents, specialty flours, milk powders, egg replacement as well as bread and cake improvers. The wide selection of products emphasizes AECI’s commitment to be able to provide an all-round solution for its customers, catering from the basic through to those looking for a point-of-difference. In the last decade, “foodie” culture has grown, and consumers have become increasingly interested in what exactly is in their food, and where their food comes from. Consumption is not only driven by price, but also by functionality. Transparency is of utmost importance, both in statements and claims as well as in the perceived value of the product or service.
“We provide a broad range of ingredients across various markets, including dairy, bakery, health & nutrition, meat, beverages, commodities and processing aids.”
MEETING CONSUMER DEMANDS
“Naturally Healthy” is the most powerful trend in for consumers’ need for foods and ingredients which should be “naturally functional”. The demand for clean label has now challenged the Bakery Industry tremendously. Not only must baked goods taste good but must also have natural nutrients together with reduced sugar and salt.
Consumer awareness around the advantages of whole grains has significantly increased over the years. According to common perception and research, whole grains reduce inflammation, help to prevent weight gain, lower the risk of a stroke and ischemic heart disease, and positively influences gut bacteria. There is a consumer demand for whole grain products that must maintain the taste and texture that they are used to. Whole grain “side-effects,” such as a rough texture and a slightly bitter taste, is not what our consumers want. Therefore, industry is required to provide the benefits of whole grain, and at the same time, deliver a soft, light crumb, mild taste with prolonged freshness.
The demand for clean-label has now extended to flavourings and extracts, with natural herbs and spices becoming popular. In line with this, consumers are looking for simpler labels with a shorter list of ingredients. They perceive these labels as an indication that the product is “better” for them.
We find consumer demand is not only for high-quality bread and baked goods, but also in snacks and out of home products. This is an important driver of business development and market expansion because consumers
love quick and convenient products to fit in with their lifestyles. As such, bakeries are reacting to these demands by growing their portfolio of snacks, such as the “baker burger” and innovative variations of the traditional sandwich.
Consumers want indulgence, convenience and authenticity and this is driving significant growth in the bakery market. Manufacturers are innovating constantly to deliver more varied and alluring products to meet consumer expectations.
MARKET TRENDS AND CONSUMER PREFERENCES
AECI Food & Beverage use these trends as opportunities for developing innovating and exciting products.
Our vision is to continue to provide customers with innovative technical solutions with sustainability of preferred ingredients and exceptional service. In addition, AECI Foods & Beverage further utilise the specialty ingredients portfolio by combining ingredients to engineer value-added solutions for various sectors of the food industry.
In the Bakery industry phosphates are widely used. These are a crucial function in leavening and dough conditioning. They help the product to have a required texture and volume. We have varied phosphates for varied controls in temperature. In contrast, for controlling the viscosity and texture of food products hydrocolloids are then used to improve the texture especially for gluten-free baked goods which is growing trend for gut health, which also enhance dough handling and increases the shelf life.
When making chocolate-flavoured baked goods Cocoa powder is essential. AECI Food & Beverage branch in Malaysia, supplies cocoa powder with a strong and consistent flavour profile from the country. Due to global cocoa bean crisis there is a shortage of cocoa powder together with an increase in price. AECI Food & Beverage has sourced a replacement for cocoa powder, should customer require an alternative substitute to use in their product.
AECI - www.aeciworld.com
Vital testing for food compliance
MLS laboratories provides ISO17025 accredited nutritional testing services to ensure food products comply with South African health regulations whilst meeting development deadlines.
Nutritional information is important for consumer right to know and healthy lifestyle choices. In South Africa, information regarding Nutritional labelling is regulated by the Department of Health under the Foodstuffs, Cosmetics and Disinfectants Act (Regulation R146, 2010).
Regulations are important to prevent misleading claims (“fat free water”, “cholesterol free vegetable oil”) as well as enforcing scientific data when claims are made for food with health benefits (“High in Dietary Fibre”, “Low in Sugar”).
ACCREDITED TESTING: SPEED MEETS PRECISION
MLS laboratories comply with regulation by performing Nutritional testing in a ISO17025 accredited laboratory. Whether it be to comply with regulation or for new
product development information we assist by using our state-of-the-art accredited laboratory service to provide accurate results for your Nutritional testing needs. Our quick turnaround time is a priority to ensure that all our clients meet deadlines for the new product launches, changes to labels and printing. Our tests include
MLS LABS
MLS is a SANAS Accredited Laboratory that has been operating a part of the LTL Group of Companies for the past 10 years. Our methods enable us to submit prelim results within 48hrs and final reports within 5 working days. We have highly qualified and experienced scientists and laboratory analysts. We can assist you a full range of analyses that will suit your requirements.
the label nutritional (Protein, All Fats, Carbohydrates, Sugar, Sodium, Moisture, Ash, Fibre, Cholesterol etc ) well as other chemical analysis such as Aflatoxins, Antibiotic Residue and Pesticides , FFA (Free Fatty Acids)
What we provide:
• Proper implementation of our systems into your company.
• Qualified and experience scientists and analysts, who are able to cover a wide range of microbial and food related analyses.
• Auditors that can provide verification on the effectiveness of your company’s management system.
Sample
Samples
Drinktec 2025: CCL presents functional solutions
CCL Label presented innovative label and packaging solutions at Drinktec 2025 in Munich, focusing on supporting a circular economy and reuse schemes through advanced technologies and sustainable materials.
The company showcased its commitment to environmental stewardship through groundbreaking innovations designed to enhance recycling efficiency and reduce environmental impact.
ECOSHEAR® TECHNOLOGY
CCL introduced EcoShear®, a revolutionary adhesive technology specifically designed to facilitate residue-free label removal from glass containers. This innovation significantly improved recycling efficiency by reducing glass waste to just 1.5 kg per ton and substantially increased the yield of high-quality recycled glass. The technology addressed critical challenges in glass recycling by ensuring clean separation of labels, thereby enhancing the quality and value of recycled glass materials.
ECOFLOAT® WHITE LIGHT BLOCKING SLEEVES
The company unveiled its new generation of floatable polyolefin sleeves that enabled a switch from opaque HDPE or PET to transparent PET bottles whilst maintaining essential light protection properties. These innovative sleeves allowed bottles to retain their familiar white appearance whilst becoming compliant with ‘design for recycling’ standards. The EcoFloat® technology incorporated carbon-free inks and facilitated improved recycling processes, supporting the transition to more sustainable packaging solutions.
LOW TEMP WASHOFF TECHNOLOGY
CCL demonstrated its washable label technology designed specifically for reusable PET bottles. This innovation ensured superior product aesthetics
whilst enabling efficient washing at lower temperatures, thereby reducing energy consumption in cleaning processes. The technology supported reuse schemes by maintaining label integrity during multiple washing cycles whilst ensuring easy removal when required.
ECOSOURCE® SUSTAINABLE LABEL SOLUTIONS
The company presented two key sustainable label innovations:
EcoSource® BIO: These labels were manufactured from plant-based materials using ISCC-certified sources, which reduced the carbon footprint without compromising recyclability. The bio-based approach demonstrated CCL’s commitment to renewable material sources whilst maintaining performance standards.
EcoSource® PCR: These labels contained ≥30% recycled content derived from household waste streams and were available in WashOff versions.
This innovation supported circular economy principles by incorporating postconsumer recycled materials into new packaging applications.
RECYCLABLE MONO-MATERIAL POUCHES
CCL showcased mono-material pouches manufactured from single materials (PE/ PP) that allowed for clean material streams and integrated better into existing recycling systems. These pouches met PPWR (Plastics Packaging & Waste Reduction) regulatory standards whilst maintaining functionality and performance. The design facilitated easier sorting and processing in recycling facilities, contributing to improved circular economy outcomes.
“Temp WashOff, CCL brings its proven WashOff technology for returnable glass to the reusable PET (refPET) market.”
DIGITAL SOLUTIONS FOR REUSE SYSTEMS
The company also presented complete solutions for reusable packaging systems, integrating RFID-enabled labelling with the eAgile IT platform. This technology linked each packaging unit to a unique digital identity, enabling real-time tracking throughout the supply chain. The platform enhanced transparency and efficiency in reuse schemes whilst providing valuable data for optimising packaging lifecycles.
ABOUT CCL INDUSTRIES
CCL Industries was established in 1951 and became the largest label company in the world, operating 213 facilities across 42 countries. In 2023, the company achieved sales of CDN$6.6 billion, serving diverse markets through multiple product categories.
The company’s comprehensive product portfolio included: - Pressure-sensitive and cut-and-stack labels - Laminated packaging materials - Extruded plastic tubes and folded leaflets - Aluminum aerosol cans and plastic tubes - Polymer substrates for membrane switches - Healthcare packaging solutions - Security and authentication products - Creative packaging designs for luxury goods.
CCL Label – www.ccllabel.com
TIME TO STAND OUT
Power alcohol innovation with plant-based colours
EXBERRY® colours made from non-GMO fruit, vegetables and plants can take beer and cider to the next level, writes GNT key account manager Craig Manley.
In South Africa and beyond, beer and cider brands are pushing boundaries with bold new flavours. FMCG Gurus research shows there is clear demand for new options, with 45% of South African consumers saying flavour innovation could be improved in the beer category. Colour is key to bringing new innovations to life as it indicates the flavour profile and can even influence perceptions of the taste. However, the FMCG Gurus study also showed that 72% of South Africans now consider it important that food and drink do not contain artificial colours. EXBERRY® colours are the ideal solution. Made from non-GMO fruit, vegetables and plants, they make it possible to deliver a rainbow of enticing shades while supporting natural label declarations. To provide inspiration, we’ve created a selection of EXBERRY® concepts that show how our plant-based colours can fuel new beer and cider innovations.
At GNT, we’ve been creating EXBERRY® from non-GMO fruits, vegetables, and plants since 1978. As pioneers in plant-based, sustainable colors, we develop solutions that tap into the latest trends and connect with consumer needs.
We can provide support throughout every stage of the product development process, helping you develop eye-catching drinks that capture the essence of their natural raw materials.
Suitable for almost any food and beverage application, EXBERRY® colors are used all over the world to power new product innovations while supporting natural ingredient lists.
WHITE PEACH AND YUZU CIDER
Why it works: The zesty, aromatic Asian citrus fruit yuzu provides an adventurous pairing for the peach’s delicate sweetness.
PRICKLY PEAR AND RASPBERRY BEER
Why it works: Raspberry is a hugely popular flavour in the global beer market, and 42% of South African consumers say it would significantly influence their choice of beer. (FMCG Gurus) The addition of prickly pear adds a new twist.
How colour can help: The shade clearly signals the in-demand raspberry flavour. Research also shows that red and pink shades can help to increase sweetness perception in beverages.
EXBERRY® solution: EXBERRY® Shade Rubescent Red and EXBERRY® Shade Brilliant Pink (“sweet potato and carrot concentrate”) combine to create the bright red hue.
RED DELICIOUS APPLE AND BEETROOT BEER
Why it works: Apple is a familiar favourite in South Africa and taps into the trend for fruity beers, while beetroot provides an earthy balance and elevates the flavour innovation. How colour can help: The earthy red shade helps to reinforce the natural roots of both ingredients.
EXBERRY® solution: EXBERRY® Shade Purple Plum (“carrot and blueberry concentrate”) provides a deep red shade at beer’s pH level.
BLOOD ORANGE AND TURMERIC BEER
Why it works: An innovative pairing of sweet–tart citrus and earthy spice. Mintel
has highlighted the untapped potential for botanicals to dial up naturalness and taste in flavoured beer.
How colour can help: This concept uses an opaque, rich yellow shade to evoke turmeric’s earthy character and naturalness.
EXBERRY® solution: The concept was created with EXBERRY® Yellow Carotene (“Colourant (Mixed Carotenes)”). Made from the microalga Dunaliella salina and processed using essential oils, it represents a natural, sustainable and high-performing source of yellows.
WHITE CURRANT AND ORANGE BLOSSOM CIDER
Why it works: Combining the delicate taste of the currant with floral aromatics, this cider has a feelgood flavour with a subtle sweetness.
How colour can help: The pastel orange shade helps to evoke the familiar orange flavour and create a sense of comfort.
EXBERRY® solution: EXBERRY® Shade Rubescent Red (“sweet potato and carrot concentrates”) delivers the cloudy orange hue.
POMEGRANATE AND DRAGON FRUIT CIDER
Why it works: The cider combines sweet and tangy flavours while tapping into the growing interest in dragon fruit.
How colour can help: The vibrant red helps to emphasise pomegranate’s rich red shade and dragon fruit’s exotic appeal while helping to signal the sweetness.
Optimise your calcium fortification
With the latest launch of high performance Tricalcium Citrate 4-hydrate superfine, Dr. Paul Lohmann has introduced a new product to the dairy industry that delivers on taste, texture and nutritional value.
Consuming an adequate amount of calcium is essential for people with increased calcium requirements like children of school age, pregnant women, athletes, seniors or people who have to take resorption-inhibiting medication. Calcium aids in preventing deformities and softening of the bones such as rickets, osteoporosis or bone fractures. Moreover, calcium plays a role in muscle function, heart function and in the nervous system.1
Calcium, together with magnesium, is the best-known mineral in public and is the most abundant mineral in the body. Calcium citrate is the calcium salt of citric acid. Citrates occur naturally in the metabolism and are part of every body cell. Thus, calcium citrate shows a high bioavailability.2 It has no effect on stomach acid and is easy to digest. Therefore, calcium citrate is considered to be one of the most usable forms of calcium for the human body.
SUPER FINE RESULTS IN MILK
With the newly developed Tricalcium Citrate 4-hydrate superfine, Dr Paul Lohmann® has found the answer to a high demand on a calcium citrate with a clearly reduced speed of sedimentation in dairy and plant milk products. With this superfine powder, customers will be able to fortify their dairy products with calcium with a significant reduction of sedimentation during the production process.
The research and development department did a lot of application trials with Trical-
cium Citrate 4-hydrate with different particle sizes like normal powder, micronised powder, fine powder and superfine powder. The products were tested on their performance in different kinds of dairy products, e.g., milk (1.5% fat and 3.5% fat), cream and oat milk. The test results showed that the superfine powder was the best performing product within this series of tests, with the slowest sedimentation velocity and the smallest amount of sediment at the bottom of the testing tubes. Another positive effect is the improvement of taste and mouth feeling by using the superfine powder.
NICE IN ICE
The special particle design of this insoluble mineral salt enables the fortification of e.g., ice cream with a reasonable amount of calcium, without compromising one bit of flavour. While increasing the nutritious value, Tricalcium Citrate 4-hydrate super-
fine enhances foam structure, volume and optimises the stability of ice cream. Apart from superior appearance and texture, the taste profile is enhanced too. A well-rounded sweetness in vanilla ice cream is topped off with less bitterness in chocolate ice cream. With a health claim approved ingredient and a creamy-as-can-be texture, the ice cream is deemed nothing less than delightful. This is a novelty within the dairy foods world. While the consumer benefits from healthy and delicious products providing micronutrients to meet their nutrient requirements in alternative sources. The dairy industry as well as the dairy analogue industry benefit from the development of innovative and appealing products that can be marketed as having high mineral contents and at the same time are highly economic.
TECHNICAL ADVANTAGES
Tricalcium Citrate 4-hydrate superfine shows
"The product shows a high content of elemental calcium (21%)."
a significant technological advantage. In essence, the special calcium citrate grade enables ice cream to be fluffy, healthy and delicious at once:
• High creaminess
• No chalky taste
• No sedimentation
• No interaction with milk proteins
• Natural/neutral taste profile
• Well-tolerated with good bioavailability
• Good source of calcium
• Taste improvement
The product shows a high content of elemental calcium (21%). Even small amounts achieve a significant enrichment of foods. It is not soluble in liquids with neutral pH. In order to prevent sedimentation and not to influence the taste profile, Tricalcium Citrate 4-hydrate superfine forms a stabilisation system intrinsically (micelle stabilisation) due to specially adjusted particle sizes.
REGULATORY STATUS
Tricalcium Citrate 4-hydrate superfine is approved for the fortification of foods in accordance with Regulation (EU) No. 1925/2006. It is a health claim approved ingredient and can be used either for the fortification of food or due to technological improvements (E 330) of several food items like e.g., dairy, baby food, ice cream, beverages or fine food specialties.
According to EU guidance levels the intake recommendations for Calcium of 800 mg/day are sufficient to meet the nutrient requirements.3 For people with increased requirements like adolescents in the growth phase and pregnant women, 1200 mg is targeted and for breastfeeding women, 1300 mg daily should be consumed.
For a quick comparison, ice cream fortified with Tricalcium Citrate 4-hydrate superfine can boost Calcium levels from 50mg (a scoop of vanilla ice cream of 50 grams) to 120mg Calcium. Therefore, one serving of ice cream (100g) allows the nutrition claim “high in calcium” to be indicated on the label. Complimenting a healthy diet that contains other sources of calcium, this
provides a good basic supply when people splurge for a treat.4 •
2. Sakhaee, K., Bhuket, T., Adams-Huet, B., & Rao, D. S. (1999). Meta-analysis of calcium bioavailability: a comparison of calcium citrate with calcium carbonate.
3. Regulation (EU) No 1169/2011 on the provision of food information to consumers
4. Regulation (Ec) No 1924/2006 of the European Parliament and of the Council on Nutrition and Health Claims made on foods 50mg (a scoop of vanilla ice cream of 50 grams) to 120mg Calcium. Therefore, one serving of ice cream (100g) allows the nutrition claim “high in calcium” to be indicated on the label. Complimenting a healthy diet that contains other sources of calcium, this provides a good basic supply when people splurge for a treat.4 •
Nautilus - www.lohmann4minerals.com
Calcium Citrate superfine
Buchi delivers precision dairy solutions
Buchi's advanced analytical equipment, locally represented by Labotec, provides dairy producers with NIR spectroscopy and classical reference methods for comprehensive quality control.
Buchi is a major provider of analytical and laboratory equipment for the dairy industry, offering solutions for quality control, process monitoring, and R&D.
The Swiss company, locally represented by Labotec in Southern Africa, provides both rapid analysis technologies, like NearInfrared (NIR) spectroscopy, and classical reference methods, such as Kjeldahl and solvent extraction. Buchi's systems help dairy producers measure key parameters in products ranging from raw milk to cheese, yoghurt, and powders.
KEY APPLICATIONS IN THE DAIRY INDUSTRY
• Near-Infrared (NIR) spectroscopy: Buchi's NIR solutions provide fast, non-destructive, and simultaneous measurement of multiple quality parameters.
• Raw milk analysis: Incoming milk can be instantly analysed for fat, protein, lactose, and total solids content. This allows for segregation based on composition and helps determine payment to producers.
• Finished product testing: NIR systems are used for real-time quality control of final products like cheese, butter, and yoghurt. This ensures product consistency and adherence to standards.
• In-line monitoring: Buchi's NIR-Online® sensors can be integrated into production lines for continuous, real-time measurement. This helps optimise the spray-drying process for milk powders by monitoring moisture, fat, and protein content.
• Yoghurt production: NIR can be used to monitor the fermentation process by tracking key parameters like pH and lactose, which helps ensure consistent quality.
CLASSICAL ANALYSIS (KJELDAHL AND EXTRACTION)
For labs requiring highly accurate reference methods, Buchi provides equipment for classical chemical analysis.
• Protein determination (Kjeldahl): The Kjeldahl method is the international reference for determining crude protein in milk and dairy products. Buchi provides automated Kjeldahl systems for digestion,
“NIR solutions provide fast, non-destructive, and simultaneous measurement of multiple quality parameters, allowing for instant analysis of incoming milk for fat, protein, lactose, and total solids content.”
distillation, and titration, which improve speed and safety.
• Fat determination (Extraction): Buchi offers automated extraction units for determining fat content in dairy products. These systems can run according to standard methods like Soxhlet, hot extraction, and continuous extraction.
SPRAY DRYING
Buchi is a well-known provider of laboratory-scale spray dryers, which are critical for research and development in the dairy industry.
• Powder production: Dairy manufacturers use Buchi spray dryers to create various powders from milk, including whole milk, skim milk, and probiotic milk powders.
• Process optimisation: Researchers use these lab-scale dryers to develop and optimise processes before scaling up to industrial production. Buchi's NIR systems can be used to monitor and control parameters during this process.
OTHER APPLICATIONS
• Evaporation: The company's Rotavapor® systems are used for gentle and efficient solvent removal, which is applicable in various dairy lab procedures.
• Trace contaminant analysis: Buchi's pressurised solvent extraction units can be used to analyse residues and contaminants like PCBs and dioxins in dairy products.
ABOUT US
Labotec is a scientific instrument supply company that supplies laboratory equipment and analytical instruments to sub-Sahara Africa. Established in 1960 as one of the first laboratory supply companies in South Africa
Dairy Analyzer
The all-in-one Solution for Milk and Dairy Products
From raw milk to finished dairy products – test the full range along the production chain with just one easy-to-use FT-NIR analyzer:
Raw Milk & standardisized Milk
Cream & condensed Milk
Yoghurts & Desserts
Milk- & Whey Powder
Lactose- & Protein Concentrates
Hard- & Soft Cheese
...and more!
Ready-to-use calibrations provide a quick start into routine analysis.
For further information visit: www.bruker.com/dairy-analyzer
Bruker South Africa (Pty) Ltd
Phone: +27 10 442 1999
Email: info.za@bruker.com
Pectin revolutionises yoghurt fruit preparations
Advanced pectin solutions significantly improve yoghurt texture, stability and fruit preparation quality whilst enabling clean-label product development for manufacturers.
VERSATILE USE OF PECTIN IN DAIRY APPLICATIONS
Pectin is widely used in dairy formulations to improve texture, stability, and mouthfeel. Depending on the type and application, apple and citrus pectins provide tailored solutions that improve the quality of both white masses and fruit preparations. They play an especially important role in creating stable, appealing, clean-label yoghurt products that meet modern consumer expectations.
APPLICATIONS IN YOGHURT AND FERMENTED MILK PRODUCTS
Texture is an important product quality of yoghurt and other cultured milk products. Using pectins reduces whey separation, increases creaminess, and stabilises the product's structure throughout its shelf life. For instance, high-methylester citrus pectins are used in low-pH drinking yoghurts. These pectins protect milk proteins from acidification effects and heat denaturation during thermal treatment, which prevents sedimentation and flocculation. The result is a stable, homogeneous product with consistent sensory quality, even during extended storage.
PECTIN SOLUTIONS FOR FRUIT PREPARATIONS
The functional requirements of fruit preparations in yoghurt products depend significantly on the sugar content of the fruit. Low-methylester pectins and amidated pectins, sometimes combined with citrus fibre, offer flexible and effective texturising solutions that meet these varying needs. These systems enable manufacturers to achieve the desired rheological properties without using calcium salts or additional stabilisers. Pectin plays a key role in ensuring consistent fruit distribution and a reproducible texture across batches. Traditionally, calcium salts were necessary in yoghurt fruit preparations to prevent the fruit from interacting with the white mass in an unwanted way. However, modern pectin formulations can texturise the fruit inde-
"The ingredient list can be short and simple: 'fruit, sugar, pectin.”
pendently. As a result, the ingredient list can be short and simple: "fruit, sugar, pectin." Whether stirred in or layered, fruit preparations remain smooth and free from an overly firm or gelatinous consistency.
FOR VARIOUS BRIX LEVELS
For fruit preparations with a sugar content ranging from 35 to 50 °Brix, standardised low-methylester pectins create a smooth, homogeneous texture with an appealing surface gloss and low syneresis. Their low cooking viscosity improves fruit retention and provides uniform distribution by reaching the yield point at the filling temperature. These pectins are also suitable for organic applications and contribute to clean-label product positioning. In contrast, fruit preparations with a lower sugar content, typically between 20° and 40° Brix, benefit from low-methylester-amidated pectins, even in combination with matching fibres. Individual pectins or these blends ensure precise
control of rheological properties, providing a smooth, natural texture and optimal fruit integrity in yoghurt. Leveraging the functionalities of both ingredients allow manufacturers to create well-balanced formulations.
SAFE AND RELIABLE INGREDIENT
Pectin provides an effective and versatile solution for fruit preparations in yoghurt products. Whether used alone or in combination with fibre, it ensures excellent texture, stability, and fruit integrity – independent of sugar content. In addition, pectin supports clean-label product development through short and transparent ingredient declarations. Its proven safety and wide regulatory acceptance make it a reliable ingredient for modern dairy innovations.
FAST FACT
Modern pectin formulations eliminate the need for calcium salts in yoghurt fruit preparations, working effectively across sugar contents from 20° to 50° Brix.
Images: Savannah Fine Chemicals and Getty
Versatile pectin for dairy products
The use of pectin in dairy products is extremely diverse. The functional properties of OBIPEKTIN ® provide the perfect starting point for achieving optimal texture. OBIPEKTIN ® improves the texture of milk drinks, yogurt and milk-based desserts.
Your benefits with OBIPEKTIN ®
Plant-based ingredient
Clean labelling
Highly functional
Versatile use
Halal, kosher, non GMO
Elevating precision and hygiene
Endress+Hauser's new compact measurement line featuring Micropilot FMR43, Liquiphant FTL43, and Cerabar PMP43 enhances food industry hygiene, productivity, and operational simplicity.
In the highly regulated and competitive food and beverage industry, maintaining stringent hygiene standards and ensuring precise measurements are crucial. The industry faces numerous challenges, including the need for reliable and accurate measurements, contamination prevention and efficient cleaning processes. With no room for compromise, manufacturers must adopt advanced technologies that meet these rigorous demands. Endress+Hauser has introduced a new innovative compact line designed to meet these demanding requirements of the food and beverage industry. This new product line includes advanced instruments for level and pressure measurement, such as the Micropilot FMR43, Liquiphant FTL43 and Cerabar PMP43. These devices are known for their compact design, high performance and hygienic features, making them ideal for various processes in the industry. These instruments enable higher productivity, ease of use and optimal scalability in production. It covers many hygienic applications, consisting of three measuring principles for pressure, continuous levels and point levels.
The compact sensor design, small process connections and outstanding performance make these measuring devices flexible in scale. The sensors can be used
"By identifying process anomalies such as foam formation or build-up at an early stage, the compact line helps reduce the risk of unexpected plant shutdowns, ensuring smoother operations."
in small vessels and pipes and in larger process tanks. To prevent contamination and ensure efficient cleaning, the products’ 360-degree hygienic design and IP69 ingress protection class enable efficient sanitation. These fully welded stainless-steel devices can remain in place during cleaning and sterilisation processes, saving time, simplifying cleaning processes, and helping to avoid contamination. The touch display allows intuitive settings directly on the device, with a gap-free design to prevent microbiological contamination.
SOLVING A WIDE RANGE OF APPLICATIONS
Whether measuring the pressure of process pipes, monitoring the level of base ingredients or providing overfill protection for process tanks, the compact line offers the
right measuring device for these tasks. The Micropilot FMR43 free space radar sensor provides reliable continuous, contactless level measurement even under rapidly changing or turbulent process conditions. It operates at 80GHz and offers an additional 180GHz frequency option for small vessels. A key feature is the radar accuracy index (RAI), which ensures the sensor remains accurate over time by comparing its current performance to a reference “fingerprint” taken during manufacturing. This helps in identifying potential issues early and maintaining high measurement accuracy.
The Cerabar PMP43 pressure transmitter measures absolute and gauge pressure in liquids and gases.
It is used for pressure monitoring in process pipes and hydrostatic level measurement in tanks. The Liquiphant FTL43 detects point levels in almost all pumpable liquids using proven vibronic technology, without requiring adjustments for different media. It is designed for use in process and storage tanks, as well as pipelines.
MAXIMISED PRODUCT AND PROCESS SAFETY
All three technologies maintain required industry certificates, such as EHEDG, 3-A, EG 1935 or ASME BPE, to comply with industry standards. Material conformity and tracea-
Constant demand for consistency in produc t quality and taste makes Food & Beverage a demanding industry With our comprehensive portfolio of instruments, industry e xpertise and accredited calibration services we ensure plant availability, resource conservation and repeatability in processing with traceable compliance
bility are ensured through declarations and certificates (e.g., EC1935/2004, FDA and cGMP). The product line is designed to be tamper-proof, safeguarding against manipulation. Process-critical parameters can be safely locked, and configuration integrity maintained using the safety mode wizard. A proven user role concept supports operators by assigning specific roles and permissions, enhancing security and accountability. Heartbeat Technology provides traceable and documented on-demand verification according to ISO9001, ensuring batch-centric operations meet the highest standards of quality and safety.
Improved plant performance: These instruments can significantly increase production process productivity by utilising advanced Heartbeat Technology functionalities. These features, combined with reliable diagnostics, process and device monitoring, enable early detection of process anomalies such as foam formation or build-up. By identifying these issues at an early stage, the compact line helps reduce the risk of unexpected plant shutdowns, ensuring smoother and more continuous operations. Moreover, it offers qualitative device health verifications that can be performed in less than three minutes without the need for disassembly or process interruptions. This rapid verification process minimises downtime and ensures that the production line remains operational and efficient. The traceable in-situ verification function of Heartbeat Technology further enhances productivity by optimising calibration intervals. This function provides transparency regarding the accuracy of measuring devices, ensuring they consistently perform at their best. By maintaining precise measurements and reliable diagnostics, these devices help manufacturers achieve higher productivity, reduce maintenance costs and improve overall plant performance.
EASY TO OPERATE DUE TO DIGITAL ASSISTANCE
In the food industry, measurement technology is crucial but not the primary focus for process operators. They require accurate measurements without the complexity of operating intricate devices or time-consuming commissioning. To help customers focus on their core competencies, the new compact line emphasises simplicity and ease of use. The entire product line features a uniform user interface across all technologies, making installation, commissioning
YOUR BENEFITS AT A GLANCE
Outstanding simplicity: Easy setup and operation with guided wizards and a harmonised user interface. Remote operation via Bluetooth® and the SmartBlue app.
Increased productivity: Flexible use in various vessel sizes with compact design and small connections. Enhanced plant performance and easy integration with Heartbeat Technology and digital communication.
Product and process safety: Certified hygienic design and material traceability. Reliable measurements with process monitoring and diagnostics. Tamper-proof design ensures safety-relevant parameters remain unchanged.
Endress+Hauser’s new compact line for the food and beverage industry represents a significant advancement in measurement technology, offering enhanced productivity, safety and simplicity in manufacturing processes.
FAST FACT
Device health verification is completed in under three minutes without process interruption or disassembly required.
and operation easier and more intuitive. Operating wizards guide users through key steps, saving time and preventing human errors. Additionally, all analyses, controls, maintenance and function checks can be performed remotely via smartphone or tablet using Bluetooth® Technology and the SmartBlue app. These devices can also be integrated into engineering systems or software tools for parameterisation and control via digital communication with an IO-Link or HART connection.
Endress & Hauser –www.endressandhauser.com
Building a strong food safety culture
Ensuring food safety is crucial in today’s complex industry. From farm to fork, every step matters. Implementing robust measures requires more than regulations; it demands a shared commitment to a food safety culture.
Afood safety culture is a shared set of values, attitudes and behaviour that prioritise food safety at every level of an organisation. It goes beyond simply adhering to guidelines and regulations; it involves a collective commitment to continuous improvement and vigilance in identifying and mitigating potential risks. Here are some key steps to help you create and maintain a strong food safety culture in your organisation.
LEADERSHIP COMMITMENT
Building a food safety culture begins at the top. Leaders within the organisation must demonstrate a genuine commitment to food safety by making it a top priority. This includes allocating resources, providing training, and leading by example. When employees see that food safety is taken seriously by leadership, they are more likely to prioritise it themselves.
Education and training: Proper training is essential for ensuring that all employees understand the importance of food safety and know how to implement best practices in their daily tasks. From factory staff to management, everyone should receive comprehensive training on topics such as proper hygiene, safe food handling procedures, and identifying potential hazards. Regular refresher courses can help reinforce these principles and keep everyone up to date on the latest developments in food safety. Clear communication: Effective communication is essential for maintaining a strong food safety culture. Employees should feel comfortable reporting any concerns or observations related to food safety, and there should be clear channels for doing so. Whether it is a suggestion box, regular meetings, or an open-door policy with management, employees should know that their voices are heard and that their feedback is valued.
ACCOUNTABILITY AND RECOGNITION
Holding employees accountable for their actions regarding food safety is crucial for maintaining standards. This includes implementing clear protocols for addressing violations and ensuring that consequences
“Building a food safety culture begins at the top. Leaders within the organisation must demonstrate a genuine commitment to food safety by making it a top priority.”
are consistent and fair. At the same time, it is essential to recognise and reward employees who demonstrate exemplary adherence to food safety protocols. This can help reinforce positive behaviour and encourage others to follow suit.
Continuous improvement: The food industry is constantly evolving, with new challenges and risks emerging all the time. As such, it is essential to foster a culture of continuous improvement within your organisation. This means regularly reviewing and updating food safety protocols in response to new information, technological advancements, and changing regulations and actively seeking out opportunities for improvement can help ensure that your organisation stays ahead of the curve.
Lead by Example: Employees take cues from their leaders, so it is crucial for managers and supervisors to lead by example when it comes to food safety. This means consistently following protocols, practicing hygiene, and prioritising food safety in all their work. When employees see that their leaders take food safety seriously, they are more likely to do the same.
INVEST IN TECHNOLOGY
Technology can be a valuable tool for enhancing food safety in your organisation. From temperature monitoring systems to automated hygiene monitoring, there are a variety of technologies available that can help streamline processes and identify potential risks more efficiently. By investing in the right tools and systems, you can improve overall food safety while also saving time and resources.
Collaborate with partners: Food safety is a shared responsibility that extends beyond the walls of your organisation. Collaborating with chemical and raw material suppliers, distributors and other partners in the food supply chain can help ensure that everyone is aligned on food safety standards and protocols. By working together, you can identify potential risks more effectively and implement measures to mitigate them before they become problems.
In conclusion, creating a strong food safety culture in your organisation requires commitment, communication and continuous improvement. By prioritising food safety at every level in your organisation, investing in education and training, and fostering a culture of accountability and collaboration.
