TFG 2026

SAFE. SMART. SUSTAINABLE.

Issue 1 • July 2024

Inside the innovations, ingredients and industry thinking shaping the future of food-grade manufacturing

Green Food Lubrication Fire Packaging safety on that earns safety reimagined the line its keep maintenance

contents Connect with us online and reach more buyers via Food Review’s social media communities.

You can also register as a user on www. foodreview.co.za to gain free and instant access to every digital edition of the magazine, which you can download in PDF format and save.

7 CRESPEL & DEITERS

12 TEGMAN

20 POLYOAK PACKAGING

26 ANTON PAAR

perfect A collaboration

ire belting leads W the way

Reshaping sustainable wine packaging

ood & Feed F workshops

32 GREENHILL

44 CRC

48 LUBRICATION ENGINEERS

52 ASP FIRE

How GMO testing works

Keeping it clean, safe and compliant

A step-by-step lubrication safety check

Fire system safety check list

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THE FOOD GRADE JULY 2026

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Eds Note

The Team

The standard is rising — And so are we

W

elcome to the first edition of The Food Grade for 2026.

If this issue has a single, unifying thread, it is this: the bar for what constitutes acceptable practice in foodgrade manufacturing keeps moving — and the companies that thrive are the ones that move with it, or better yet, ahead of it.

Across the pages that follow, you will find evidence of exactly that kind of forward momentum. On the food safety front, Ecowize and Nutrochem remind us that hygiene in a food-processing environment is not a once-a-day checkbox — it is a continuous, systems-driven discipline. The science of cleaning and disinfection has evolved significantly, and the expectations of auditors, retailers and regulators have evolved with it.

Packaging, too, is undergoing a quiet revolution. Polyoak’s Eco-Flat Wine Bottle — weighing just 63 grams, incorporating 25% post-consumer recycled PET and fitting 40% more units per pallet than its glass equivalent — is the kind of innovation that challenges the assumption that sustainability and commercial pragmatism are in tension. They are not. This bottle is nominated for a Western Cape Economy Innovation Award, and it deserves the recognition.

Perhaps the most exciting development in this edition sits at the intersection of food science and processing technology. Happy Plant Protein, in partnership with Crespel & 4

JULY 2026 FOOD GRADE

Deiters, has achieved what the plant-based industry has long been working towards: commercial-scale production of functional, neutral-tasting textured vegetable protein using a dry extrusion process that requires no water and no chemical processing.

The fact that this technology was a finalist at both Food Ingredients Europe and the Proteinnovation Summit tells you something about the magnitude of the achievement.

On the analytical side, Anton Paar continues to push the boundaries of what precision measurement can tell us about what is — and what is not — in our food.

Their work on detecting titanium dioxide in food products is a timely reminder that transparency in ingredients starts with the tools to verify them. Meanwhile, our features on lubricants — from FUCHS in the sugar industry to ROCOL and Lubrication Engineers across broader food manufacturing — make the case that what happens inside your machinery matters as much as what comes out of it.

And then there is fire safety. ASP Fire’s contribution to this issue is a sobering one. It is easy to treat fire suppression systems as infrastructure that looks after itself. It does not.

Kelebogile (Lebo) Nondzaba

Editor, Food Grade www.foodreview.co.za

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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

FOOD GRADE JULY 2026

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News

TIGER BRANDS BETS ON SCALE UP WITH SA'S LARGEST BAKERY Tiger Brands is constructing a cutting-edge "super bakery" on the East Rand near Johannesburg — set to be the largest of its kind in the Southern Hemisphere. The Greenfield facility is central to the company's strategic shift away from its historically fragmented network of small plants toward centralised

mation and efficiency, the bakery will produce

IFF'S DUOGEL BRIDGES TEXTURE GAP IN PLANT-BASED GUMMIES

12,000 loaves per hour and is expected to

IFF has launched DANISCO® GRINDSTED®

the system also improves melt resistance

replace five to six older inland bakeries. Man-

DuoGel, a first-of-its-kind stabilizer system

and reduces surface stickiness in warmer

agement projects it will cut conversion costs

aimed at closing the texture gap between

conditions, making it suitable for reliable

by 50% and eliminate R250 million in annual

plant-based and traditional gummies across

distribution in hot climates. The solution is

overheads. The facility is on track for comple-

Europe, the Middle East and Africa (EMEA).

halal-certified and supports both plant-based

tion before the end of 2026.

Developed specifically for low-pH, fruit-

and vegan claims, offering manufacturers

based gummies, DuoGel combines pectin and

greater flexibility in product positioning.

carrageenan — two hydrocolloids — to deliver

Designed for easy integration into existing

the elastic, chewy bite that single-ingredient,

production lines, DuoGel gives confectionery

gelatin-free formulations have historically

manufacturers the confidence to innovate

struggled to replicate. IFF studies show

and scale quickly.

mega sites, designed to unlock economies of scale across procurement, logistics, and national distribution. Built for maximum auto-

HILL'S PET NUTRITION ENTERS THE FRESH DOG FOOD MARKET Hill's Pet Nutrition has launched Hill's Science Diet Single Protein Dog Food Rolls, marking its entry into the fast-growing fresh pet food category, available in the refrigerated section. The rolls bring over 75 years of scientific expertise and veterinary trust to fresh feeding, offering three recipes — Chicken and Brown Rice, Beef

AI MOVES FROM PILOT TO POWERHOUSE IN FOOD AND BEVERAGE R&D

and Carrot, and Lamb and Pumpkin — all gently

Artificial intelligence is rapidly evolving from

ously, reducing physical prototyping and

triple benefits: high digestibility for gut health,

an experimental tool into a core component

accelerating time-to-market. Despite strong

omega-6 fatty acids and vitamin E for healthy

of R&D across the food and beverage indus-

momentum, adoption remains uneven — while

skin and coat, and a science-backed formula for

try, driving breakthroughs in both ingredient

91% of large CPG R&D labs report using AI in

overall wellness. The rolls are versatile and can

discovery and formulation optimisation.

some capacity, only 19% have successfully

be served as a sole meal, mix-in, or topper, sliced

Companies like Mars, Ingredion and Shiru

embedded it into everyday workflows, with

or diced to suit the pet parent's preference.

are leveraging AI platforms to screen millions

fragmented data infrastructure cited as the

of natural protein sequences and bioactive

primary barrier. Industry consensus under-

compounds, identifying viable functional

scores that AI is an augmentative, not auton-

ingredients in months rather than years. On

omous, tool, with human expertise remaining

the formulation side, AI enables developers to

essential for interpreting results, ensuring

model cost, regulatory constraints, sensory

safety, and driving strategic innovation.

outcomes and carbon footprint simultane-

Source: Food Ingredients First

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steam-cooked and nutritionally complete for healthy adult dogs. Each recipe is formulated with a single animal protein source and delivers

Crespel & Deiters scales up Happy Plant Protein’s dry extrusion technology

Crespel & Deiters

Textured proteins from Europeangrown legumes are now being produced in Helmond using the Finnish foodtech startup’s patented one-step process.

C

respel & Deiters is partnering with the Finnish foodtech company Happy Plant Protein, whose novel dry extrusion process is being used in industrial production for the first time at the company’s site in Helmond, the Netherlands. The goal is to produce high-quality, textured vegetable proteins (TVP) from Europeangrown pulses such as fava beans and peas. For the food industry, this marks another major step towards regionally sourced and functional plant-based proteins.

Family-owned Crespel & Deiters has been processing wheat since 1858 and today sees itself as a refinement expert, turning a wide variety of plant-based raw materials into functional solutions. The partnership with Happy Plant Protein is part of the company’s refinement strategy, through which it is expanding its raw material portfolio beyond wheat FOOD GRADE JULY 2026

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Crespel & Deiters

and delivering new refinement expertise.

“We now see ourselves as refiners of raw materials,” says Philipp Deiters, CSO Food at Crespel & Deiters. “That is why we actively seek partnerships with companies whose technologies complement our portfolio and know-how. We see great potential in working with Happy Plant Protein.”

PROCESS STEPS: TWO BECOME ONE The process patented by Happy Plant Protein is dry fractionation via extrusion, an alternative to conventional air classification. In a single process step, the flour is separated into protein and starch fractions and functionalised at the same time. What normally requires several stages therefore happens in one go: no protein isolates, chemicals or waterintensive processes are needed, and valuable raw material components are fully preserved.

The application is particularly well suited to legumes such as fava beans, which are new to the Crespel & Deiters raw material portfolio. The texturates are neutral in taste and free of the bitter, beany off notes often associated with legume proteins. Their texture, hydration behavior and functionality can be tailored to meat alternatives, hybrid products, ready meals and snacks – all categories which continue to see growing demand for proteins from European-grown crops.

HELMOND: EXTRUSION EXPERTISE SINCE 1998 Crespel & Deiters’ site in Helmond, the Netherlands, offers ideal conditions for scaling up the new technology: specialised in food extrusion since 1998, the facility features modern production lines as well as a technical

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center with a lab-scale extruder. This is where innovations emerge from pilot scale to fullscale production. The partners are working with several pulses, including peas and fava beans for refinement at industrial scale.

“Happy Plant Protein’s dry extrusion allows us to produce functional food ingredients sustainably and cost-efficiently,” says Philipp Deiters. “In Helmond, we combine the process with our extrusion know-how to produce neutral-tasting TVP from European pulses. These ingredients closely match our customers’ needs and deliver added value both for further processing and the nutritional profile of end products.”

For Happy Plant Protein, the cooperation marks the first commercial-scale implementation of its technology by an

established European ingredient manufacturer.

“Growing demand for plant-based ingredients confirms that our process is an important development,” says Jari Karlsson, CEO and co-founder of Happy Plant Protein. “This partnership enables major manufacturers to easily process top-quality plant proteins.”

Dry extrusion has already attracted considerable attention in the industry: At Food Ingredients Europe in Paris, it was a finalist in the “Most Innovative FoodTech Solution” category in December 2025 and again reached the finals at the

Proteinnovation Summit in Austria in 2026.

With the technology now being applied at industrial scale, an important milestone has been reached.

WE NOW SEE OURSELVES AS REFINERS OF RAW MATERIALS.

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Branson Chemicals

Event

What to expect at CIP cleaning of HTST milk pasteurisers Propak 2026 Packaging has moved well beyond its traditional protective function. Today, it is a strategic driver of sustainability, supply chain efficiency and brand differentiation — and Propak Cape 2026 is set to showcase exactly where the industry is headed.

P

ackaging is playing an increasingly important role across the value chain.

Beyond its traditional protective function, packaging has become a key consideration in areas such as sustainability, supply chain efficiency, product traceability and brand differentiation. As market demands evolve, manufacturers, processors and brand owners are increasingly adopting new materials, technologies and production methods to remain competitive.

THE CIRCULAR PACKAGING PUSH Several of these developments are expected to feature prominently at the Propak Cape exhibition later this year. Sustainability remains a significant focus area, with growing demand for recyclable, reusable and fibrebased packaging solutions that support circular economy objectives. At the same time, businesses continue to seek ways to improve operational efficiency, reduce material consumption and optimise logistics through packaging innovation.

TECHNOLOGY TAKES CENTRE STAGE Technology is also reshaping the sector.

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Advances in automation, digital printing, smart packaging and product traceability are creating new opportunities for manufacturers and brand owners alike. Customisation is becoming increasingly important as businesses seek packaging solutions tailored to specific products, distribution requirements and customer expectations. Regulatory compliance, food safety and product integrity are also influencing packaging design and production decisions across a range of industries.

WHAT TO EXPECT IN 2026 These trends are expected to be reflected across the more than 200 exhibitors participating in Propak Cape 2026.

According to Branson Chemicals, cleaning HTST (High temperature short time) milk pasteurisers is a critical aspect of maintaining milk quality and shelf life in dairy plants.

T

hese pasteurizers are designed to rapidly heat milk to 72°C for 15 seconds, effectively killing both pathogens and spoilage bacteria, while preserving the milk quality, however proper cleaning procedures are necessary to ensure the equipment remains sanitary and efficient.

The cleaning procedure typically involves several steps to remove milk resides and milkstone. There are 3 methods that have worked successfully.

THE FIRST AND MOST COMMON METHOD INVOLVES 5 STEPS: a. Flush the pasteurizer with cold water to remove any remaining milk and debris until the discharge is clear. b. Next a caustic based detergent yielding 1% active caustic soda is circulated through the pasteurizer for 30 minutes at 80°C. c. Rinse with cold water until clear.

d. Then add 0.5 -1.0% of acid detergent depending on the strength of the detergent) and recirculate for 30 minutes at 80°C. e. Rinse until clear and the pH is neutral. (7 or 8) This process is effective but involves the use of 5 steps and lots of water and heating which is costly and takes more time.

1. The acid/ caustic or acid override program. a. Rinse until discharge is clear. b. Recirculate 1% acid for 30 minutes at 80°C c. Add caustic detergent (Enough to provide 1% active caustic) on top of the acid detergent and recirculate for 30 minutes at 80°C. d. Rinse until clear (pH 7 to 8) note that the caustic solution is much stronger than the acid and only a slight amount of caustic is neutralized in the process.

The savings of energy and water are significant.

Branson Chemicals – www.bransonchemicals.co.za

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TEGMAN

Wire conveyor belts are the unsung heroes of modern industry. From freezing tunnels to furnace lines, the right belt keeps production moving, downtime low, and quality consistent. Tegman delivers the expertise and range to match every application, every time.

A

cross modern manufacturing and processing industries, conveyor systems form the backbone of efficient production. From transporting products through freezing tunnels and heat treatment furnaces to moving components through coating lines and packaging systems, conveyor belts play a crucial role in maintaining productivity and ensuring smooth operational flow. As industries continue to seek improved efficiency, reliability, and performance, the importance of selecting the correct conveyor belt solution has never been greater.

Tegman has built a reputation as a trusted supplier of wire conveyor belting solutions, supporting customers across a diverse range of industries. Through a comprehensive range of products and extensive technical expertise, Tegman provides solutions that help businesses optimise production, reduce downtime, and improve overall operational performance.

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The critical role of wire conveyor belting in modern industry WIRE BELTING LEADS THE WAY Wire conveyor belts are particularly valued for their durability, versatility, and ability to operate in demanding environments. Unlike many conventional conveying solutions, wire belts can withstand extreme temperatures, provide excellent airflow, promote efficient drainage, and maintain structural integrity under heavy loads. These characteristics make them suitable for numerous industrial applications.

BALANCED WEAVE: THE INDUSTRY WORKHORSE Balanced weave conveyor belts remain one of the most commonly used wire belt designs. Their construction provides a stable conveying surface while allowing airflow and drainage where required. The versatility of balanced weave belts makes them suitable for applications ranging from food processing and packaging to engineering and manufacturing

operations. Their excellent tracking characteristics and dependable performance contribute to reduced maintenance and improved operational efficiency.

Honeycomb conveyor belts are designed to deliver superior strength and durability while maintaining an open construction. This combination makes them particularly suitable for demanding applications involving heating, cooling, drying, freezing, and FOOD GRADE JULY 2026

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TEGMAN

washing processes. Their ability to support heavier loads while maintaining excellent airflow characteristics has made them a preferred choice across numerous industries.

Ladder (enrober) belts, commonly known as enrober belts, are widely used where products require coating, glazing, decorating, or finishing. Their open design allows excess material to pass through the belt while ensuring smooth and consistent product movement. These belts are particularly popular within confectionery and bakery environments but are equally effective in industrial applications where airflow and product presentation are important considerations.

operating costs. Tegman’s wire belt solutions help food processors maintain efficiency while supporting hygiene and operational requirements.

FROM FURNACES TO FINISHING LINES Beyond food processing, heat treatment facilities rely heavily on specialised wire conveyor belts.

Processes such as hardening, tempering, annealing, brazing, and stress relieving require conveyor systems capable of withstanding extreme temperatures while maintaining dimensional stability and performance.

Tegman’s wire belts are selected to perform reliably within these demanding furnace environments.

Tool manufacturing operations ENGINEERED FOR THE FREEZE: SPIRAL FREEZER also depend on efficient conveyor BELTS systems throughout various production Spiral freezer belts are specifically stages. Components frequently move engineered to perform in lowthrough washing systems, drying temperature environments where processes, heat treatment facilities, and freezing efficiency is critical. Designed finishing operations before reaching to maximise airflow while maintaining final assembly. Reliable conveyor product stability, these belts help performance is essential to maintaining manufacturers achieve consistent throughput and ensuring product freezing results and optimal throughput. quality. Tegman’s experience in these Their durability and reliability make applications enables customers to them a key component within many identify solutions that support efficient freezing and cooling systems. production processes.

The food processing industry Automotive manufacturers utilise wire remains one of the largest users of conveyor belts throughout numerous wire conveyor belting technology. production processes, including Applications include product handling, cleaning, drying, curing, coating, cooling, freezing, drying, washing, painting, and assembly operations. baking, coating, and packaging.

Conveyor reliability directly impacts Conveyor reliability is essential in these production schedules and product environments, where downtime can quality, making belt selection an result in lost production and increased 14

JULY 2026 FOOD GRADE

THE RIGHT BELT DOESN’T JUST MOVE PRODUCT. IT PROTECTS YOUR PROCESS.

DID YOU KNOW Ladder (enrober) belts are specifically engineered to let excess coating, glaze, or chocolate pass straight through the belt surface — meaning less waste, cleaner lines, and a better finish on every product that travels across them.

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TEGMAN

TEGMAN COMBINES TECHNICAL KNOWLEDGE WITH PRACTICAL INDUSTRY EXPERIENCE TO HELP BUSINESSES SELECT CONVEYOR SOLUTIONS THAT MAXIMISE EFFICIENCY AND DELIVER LONG-TERM VALUE — BECAUSE CUSTOMER SUPPORT EXTENDS FAR BEYOND SUPPLY. important consideration. Tegman’s conveyor solutions are designed to provide dependable performance while reducing maintenance requirements and operational disruptions.

FAST FACT Wire conveyor belts can operate across an extraordinary range of environments — from sub-zero spiral freezing tunnels to high-temperature heat treatment furnaces — making them one of the most thermally versatile conveying solutions in modern manufacturing.

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SURFACE FINISHING, MINING AND BEYOND Powder coating and surface finishing facilities require conveyor systems capable of operating within demanding environments involving high temperatures and continuous production schedules. Wire conveyor belts provide the airflow, heat transfer, and durability necessary to support efficient coating and curing operations.

These characteristics contribute to improved product consistency and operational efficiency.

Mining and recycling industries present unique challenges due to abrasive materials, heavy loads, and harsh operating conditions. Conveyor systems operating within these sectors require exceptional durability and

reliability. Tegman’s wire belting solutions are selected to withstand these demanding environments while delivering long service life and dependable performance.

Glass manufacturing facilities, packaging plants, and general manufacturing operations also benefit from the versatility of wire conveyor belts. Whether products are being cooled, inspected, transferred, washed, or packaged, wire belts provide efficient and reliable conveying solutions that support operational objectives.

At Tegman, customer support extends far beyond the supply of conveyor belts. The company works

WHY WIRE BELTING 5 Reasons wire conveyor belts outperform in demanding environments 1. Temperature resilience — performs from sub-zero freezing to extreme furnace heat 2. Superior airflow & drainage — open construction supports drying, cooling and washing processes 3. H eavy load capability — engineered to support bulk and heavy product without compromise 4. L ow maintenance — dependable tracking and robust build reduce operational interventions 5. Cross-industry versatility — equally at home in food, automotive, mining, glass and beyond

closely with customers to understand their production requirements, operating conditions, and performance expectations. By combining technical expertise with practical industry experience, Tegman assists businesses in selecting conveyor solutions that maximise efficiency and deliver longterm value.

BUILT TO LAST As manufacturing and processing industries continue to evolve, the demand for reliable and efficient conveyor systems will continue to grow.

Selecting the right conveyor partner is critical to maintaining productivity and achieving operational goals. Through

FOOD GRADE JULY 2026

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TEGMAN

its commitment to quality, technical support, and industry expertise, Tegman continues to provide wire conveyor belting solutions that help customers improve performance, reduce downtime, and remain competitive in an increasingly demanding marketplace.

From balanced weave belts and honeycomb belts to ladder belts, spiral freezer belts, and specialised wire mesh conveyor solutions, Tegman remains dedicated to delivering reliable conveyor technology that supports the success of businesses across a wide range of industries.

FAST FACT Wire conveyor belts can operate across an extraordinary range of environments — from sub-zero spiral freezing tunnels to high-temperature heat treatment furnaces — making them one of the most thermally versatile conveying solutions in modern manufacturing.

• T: +27 (0)31 563 4252

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Polyoak Packaging

Eco-flat wine bottle: Reshaping sustainable wine packaging Polyoak Packaging, in collaboration with Packamama, Safripol and Stellenbosch Vineyards, has launched South Africa’s first eco-flat wine bottle.

P

olyoak Packaging, in partnership with Packamama, Safripol and Stellenbosch Vineyards, has introduced the novel EcoFlat Wine Bottle to the South African wine market, offering a lightweight and space-efficient packaging format designed to support sustainability targets and improve supply chain efficiency for wine producers.

Manufactured locally by Polypet, part of Polyoak Packaging, the 750 ml Eco-Flat Wine Bottle is produced using Packamama’s patented flat-bottle design and weighs just 63 g, making it up to 80% lighter than a traditional glass wine bottle. The reduced weight and distinctive flat profile enable significant efficiencies in transport and storage, helping producers to lower logistics costs while reducing associated carbon emissions.

CLOSING THE LOOP WITH LOCALLY RECYCLED PET The bottle is produced using AspireR25, a recycled PET (rPET) resin developed by Safripol. AspireR25 contains 25% locally sourced post-consumer rPET, collected and recycled in South Africa and converted into premium-grade material for wine bottles. The bottle is converted at Polyoak’s worldclass manufacturing facility in Cape Town, ensuring consistent

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Polyoak Packaging

quality and reliable supply for the wine industry.

Life cycle assessment (LCA) data for PET bottles clearly demonstrates that replacing virgin PET with recycled PET delivers substantial environmental benefits across key impact categories, including reductions in carbon emissions, energy consumption and resource use. By incorporating postconsumer recycled content, the Eco-

Flat Wine Bottle contributes to a more circular packaging solution, while supporting the broader sustainability goals of the wine sector.

Supporting South African jobs and a circular economy: Importantly, the use of locally sourced recycled material also actively sustains local jobs by creating market demand for post-consumer resin, strengthening South Africa’s recycling value chain

ABOUT POLYOAK Polyoak Packaging is one of the leading rigid plastic packaging suppliers in Southern Africa. It comprises numerous divisions that specialise in the design and manufacture of blow moulded and injection moulded plastic packaging for the dairy, beverage, food, home and personal care, industrial and clothing retail sectors. Polyoak Packaging is privately owned and has its head office in Cape Town, South Africa.

South Africa’s first Eco-Flat Wine Bottle — locally made, lighter, greener, and 40% more space-efficient per pallet.

and supporting the development of a circular plastics economy.

FLEXIBLE FORMATS FOR EVERY WINE STYLE The Eco-Flat Wine Bottle is available in dead leaf green and colourless formats and can be paired with a range of closure colours, offering flexibility for producers across different wine styles and brand portfolios. An integrated oxygen barrier provides a shelf life of up to 24 months, making the format well suited to all still wines produced for easy drinking.

Smarter packing, lower carbon footprint: The flat bottle format also delivers measurable supply chain efficiencies. The design allows bottles to be cross-packed and flat-packed, improving space utilisation throughout distribution. Compared with traditional glass bottles, the format is up to 40% more space-efficient per pallet, enabling greater transport density and reducing the overall carbon footprint of wine shipments. “The wine sector is under increasing pressure to reduce its environmental impact while maintaining product quality and brand integrity. By combining recycled materials with a more efficient bottle design, the EcoFlat Wine Bottle provides producers with a practical packaging solution that delivers both sustainability and operational advantages,” Roger Kerr, sales executive, Polyoak Packaging.

RECOGNITION ON THE NATIONAL STAGE The innovation has already received industry recognition, with Polyoak

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Polyoak Packaging

ECO – FLAT WINE BOTTLE • 63 g bottle weight -- up to 80% lighter than glass • 750 ml standard format, suitable for all still wines • 25% post-consumer rPET content (AspireR25 by Safripol) • 24 months shelf life provided by integrated oxygen barrier • 40% more space-efficient per pallet vs traditional glass • 2 formats dead leaf green and colourless finishes available • 1 facility manufactured at Polyoak’s world-class Cape Town plant

• T:1 +27 (0)11 08:32 247 6000 2026/07/07

210 x 148mm Eco-Flat Bottle Ad.pdf

Packaging being nominated in the Western Cape Economy Innovation Awards, hosted by the Cape Chamber of Commerce and Industry. This acknowledgement highlights the role of the Eco-Flat Wine Bottle in advancing sustainable packaging innovation while boosting the competitiveness of South African wine producers. With global markets increasingly focused on carbon reduction and responsible packaging, the Eco-Flat Wine Bottle provides the South African wine industry with a scalable, locally produced packaging alternative that aligns with evolving trade requirements while strengthening the country’s circular economy.

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The Eco-Flat Wine Bottle provides producers with a practical packaging solution that delivers both sustainability and operational advantages.

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Anton Paar

Precision Analytics for Food & Feed Quality In an industry where a single measurement can determine product quality, compliance, or batch rejection, precision analytics isn’t a luxury — it’s a necessity. Anton Paar is bringing its world-class food and feed analytical solutions to Johannesburg and Cape Town, giving professionals across dairy, beverages, confectionery, edible oils, grains, plant-based foods, and feed the chance to see the technology in action, hear from international experts, and walk away with practical, production-ready insights.

I

n today’s competitive food industry, precision is essential at every stage of production. Anton Paar’s analytical solutions help manufacturers ensure product quality, improve process efficiency, maintain regulatory compliance, and accelerate innovation— from raw material inspection and R&D to quality control and final product verification. Whether you work with dairy, beverages, confectionery, edible oils, grains, plant-based foods, or sweet ingredients, our technologies provide the confidence to make informed, datadriven decisions.

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EXPERIENCE OUR FOOD & FEED SOLUTIONS FIRST-HAND See these technologies in action at our upcoming Food & Feed Workshops in Johannesburg and Cape Town. Join industry professionals, quality specialists, researchers, and manufacturers to explore the latest analytical solutions through expert presentations, live demonstrations, and valuable networking opportunities.

Register!

Join us in Johannesburg for two interactive workshops featuring

international guest speaker Banu Sezer, Market Development for Food at Anton Paar GmbH, who will present at both workshops.

The Food Workshop will also feature guest presenter Nomvuyo Mlombi from Bragan Ingredients, while the Feed Workshop will include guest presenter Liesl Breytenbach from AFMA. Together with Anton Paar specialists, they’ll share practical insights, industry expertise, and the latest developments shaping the food and feed industries.

In an industry where a single measurement can determine product quality, compliance, or batch rejection, precision analytics isn’t a luxury — it’s a necessity.

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Anton Paar

REGISTER FOR JOHANNESBURG FOOD & FEED WORKSHOPS Food Workshop: Discover how advanced analytical technologies can improve product quality and consistency, strengthen quality control and compliance, drive innovation, and optimise production.

Live demonstrations and realworld applications will cover dairy, beverages, confectionery, oils and fats, grains, baking, sugar, and more.

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Register now Feed Workshop: Learn how advanced analytical solutions can enhance feed quality, nutritional value, product consistency, and manufacturing performance while supporting innovation across the feed and pet food industry. Register now

(CPUT) and the Agrifood Technology Station (ATS), and featuring international guest speaker Banu Sezer, Market Development for Food at Anton Paar GmbH, these workshops bring together industry, academia, and technology experts to showcase the future of food and feed analysis.

REGISTER FOR CAPE TOWN FOOD & FEED WORKSHOPS Hosted in collaboration with Cape Peninsula University of Technology

Food Workshop: Explore practical approaches to improving food quality, product safety, compliance, and innovation through

WHO SHOULD ATTEND? Is This Workshop For You? Anton Paar’s Food & Feed Workshops are designed for anyone working at the intersection of quality, production, and innovation. If any of the below applies to you, this is a session worth attending: • You work in quality control or quality assurance in food or feed manufacturing • You’re involved in R&D or new product development and need reliable measurement data • You manage raw material inspection or final product verification • Your business operates in dairy, beverages, confectionery, edible oils, grains, baking, sugar, plant-based foods, feed, or pet food • You need to meet regulatory compliance and want smarter tools to do it • You want to network with industry professionals, researchers, and technology experts

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advanced measurement technologies.

Benefit from expert presentations, live demonstrations, and industry-focused discussions designed to optimise every stage of production. Register now FEED & PET FOOD INNOVATION FORUM Discover the latest developments in feed and pet food analytics, covering nutrition, quality assurance, process optimisation, product performance, and the technologies driving the

Titanium dioxide (TiO2) is a white pigment which is used in paints, plastics, paper, pharmaceuticals, cosmetics, sunscreen, and toothpaste or as catalyst. [1, 2, 3]

Register now for our upcoming food workshop

Precision Across the Entire Food Chain Food Quality and Process Analytics

Control flow behavior and thermal stability to optimize food structure Ensure consistency with density and concentration analysis Characterize particle size and powder behavior to maximize quality

• T: +2711 462 1730

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Streamline production with inline sensors and lab extruders

www.anton-paar.com

GreenHill Laboratories

How GMO testing works: A guide for South African food and feed businesses GMO testing is not a simple yes-or-no answer. For South African food and feed businesses, the right test , screening, quantification, or event identification — determines if your results are meaningful, compliant, and fit-for-purpose, explains Kiosha Bhikraj, MSc (Genetics), Molecular Biologist, GreenHill Laboratories.

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f your maize, soybean or food product needs to be tested for GMOs, do you know what the laboratory is actually looking for? Many people assume GMO testing provides a simple yes-orno answer. In reality, there are different types of GMO tests, each designed to answer a different question. This distinction is important because GMO requirements can vary depending on the product, market and purpose 32

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HOW DO LABORATORIES DETECT GMOS IN FOOD AND FEED? Every plant contains DNA, which acts like an instruction manual telling the plant how to grow and function. In genetically modified crops, scientists have added or changed specific DNA sequences.

Laboratories detect these changes using a technique called Polymerase Chain Reaction (PCR). Think of PCR as a photocopier – it makes millions of copies of a specific DNA sequence so that it becomes easy to detect.

Before understanding GMO testing, it helps to know the difference between a genetic element and a GMO event. A genetic element is a DNA sequence that is found in many different GMOs, making it useful for screening. A GMO event is the unique genetic change introduced into a specific genetically modified crop. Simply put, elements tell us a GMO may be present, while events tell us which GMO it is.

A positive screen indicates that one or more screening elements were detected — but it does not identify a specific GMO event. Further testing may be recommended.

FAST FACT GMO testing uses PCR (Polymerase Chain Reaction) — the same amplification technology that can detect a single altered DNA sequence among millions to identify, measure, and verify genetic modifications in food and feed products.

of testing. A food manufacturer may need information to support a labelling decision, a feed producer may need to meet a customer specification, while an exporter may need evidence that a shipment complies with destination market requirements.

Understanding what the laboratory is actually testing for can help businesses select the most appropriate analysis from the start.

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GreenHill Laboratories

GMO TESTING STEP BY STEP: WHAT HAPPENS AFTER PCR? GMO testing usually follows a step-bystep approach. This is why it is important for clients to know what they need from the result before testing begins. Some clients may only need to know whether GMO-related DNA is detectable, while others may need to know how much GMO material is present or which specific GMO event has been detected.

STEP 1: GMO SCREENING – IS GMO-RELATED DNA DETECTABLE? The first step is usually qualitative screening.

This commonly targets the cauliflower mosaic virus 35S promoter (p35S) and nopaline synthase terminator (tNOS), which are two of the main genetic elements used to screen for GMOs. These elements are found in many genetically modified crops,

including GM crops approved in South Africa such as maize, soybean, cotton and canola, making them useful for quickly checking whether GMO material may be present. If the screening result is negative, no further analysis may be needed, provided the test scope matches what the client is trying to confirm. If the screening result is positive, one or more GMO screening elements have been detected, and additional testing may be recommended depending on the client’s requirements. It is important to understand that a positive screening result does not identify a specific GMO event.

Screening is designed to detect common genetic elements shared by many GMOs and serves as an efficient first step in the testing process. By ruling out samples where these elements are not detected, screening can help reduce the need for more specialised analyses.

Not every client needs every test type. Choosing the correct test up front saves time, reduces cost, and ensures results answer the right question.

STEP 2: GMO QUANTIFICATION – HOW MUCH GMO-RELATED DNA IS PRESENT? If the screening result is positive, the next step may be to determine which ingredient or commodity is the likely source of the GMO result, such as maize, soybean or canola. This is often guided by the product’s ingredient declaration.

Quantitative PCR (qPCR) can then be used, if required, to measure the amount of GMO-related DNA in the identified commodity and report it as a percentage.

This may be needed for regulatory, export or customer specification purposes. In many testing workflows, the 35S promoter is commonly used for quantification because it is present in many GMO events.

NOS is also useful for screening, but it is not always used for quantification.

STEP 3: GMO EVENT IDENTIFICATION – WHICH GMO EVENT IS PRESENT? In some cases, clients may need to know exactly which GMO event is present. Event-

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GreenHill Laboratories

specific testing targets the unique DNA sequence linked to a particular GMO event.

If a suitable PCR method is available, the laboratory may also be able to quantify that specific event. This level of detail is useful for export requirements, customer specifications or confirming whether a particular approved GMO event is present in a consignment.

The most important takeaway is that GMO testing is not always a simple “yes” or “no” result. Not every client needs every type of GMO test. For example, a food manufacturer may only need to know whether GMO material is present, while an exporter may need to identify the exact GMO event to meet specific requirements. Choosing the correct test from the start saves time, reduces costs and ensures the results answer the right question. At GreenHill Labs, we work closely

with clients to ensure the most appropriate testing strategy is selected from the start, providing results that are accurate, meaningful and fit for purpose. Whether you need GMO screening, quantification or event-specific testing, our technical team is here to help you make informed decisions with confidence.

DID YOU KNOW? The four GM crops currently approved and commercially grown in South Africa are maize, soybean, cotton, and canola — and all are routinely screened using just two common genetic elements: the cauliflower mosaic virus 35S promoter (p35S) and the nopaline synthase terminator (tNOS).

• T: +27 33 343 1844

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THE FOOD GRADE JULY 2024

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sava

PVC Packaging: Safe, responsible, recyclable Polyvinyl chloride (PVC), renowned for its remarkable versatility as a thermoplastic, has become indispensable in the packaging industry. Its diverse applications span from flexible films that maintain the freshness of food to rigid films that ensure the safety of medicinal products.

PRESERVING FOOD AND MEDICINE Flexible PVC films are widely used in the food industry due to their excellent barrier properties. They prevent contamination and extend the shelf life of perishable items by protecting them from moisture, oxygen, and other environmental factors. This not only helps in reducing food waste, but also ensures that consumers receive fresh and safe products.

In the pharmaceutical sector, rigid PVC films play a critical role in maintaining the integrity of medicinal products. These 38

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films provide a robust barrier against external contaminants and are capable of withstanding harsh storage conditions. As a result, medicines remain effective and safe for use over extended periods. Polyvinyl chloride does not pose a hazard to human health or the environment. It is approved for food and pharmaceutical contact, and used in a broad spectrum of essential and beneficial applications, including delivery of life-saving fluids intravenously in healthcare settings globally.

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SECURITY PACKAGING FOR HIGH-VALUE ITEMS PVC is also a material of choice for security packaging, particularly for items that are high-value or corrosive. For instance, batteries are often packaged using PVC to prevent damage and ensure safe handling.

The durability and strength of PVC provide a protective shield that mitigates the risk of leaks and other forms of damage, ensuring that the product remains intact and functional.

RECYCLING AND SUSTAINABILITY One of the standout features of PVC is its recyclability. Globally, more than 1.5 million tonnes of PVC are recycled annually. The recycling process for PVC is well-established, with all rigid PVC packaging being sorted and collected alongside construction materials and pre-consumer manufacturing scrap. Flexible PVC packaging can also be

THE DURABILITY AND STRENGTH OF PVC PROVIDE A PROTECTIVE SHIELD THAT MITIGATES THE RISK OF LEAKS AND OTHER FORMS OF DAMAGE, ENSURING THAT THE PRODUCT REMAINS INTACT AND FUNCTIONAL. 40

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recycled, provided it is not contaminated with hazardous biological materials.1 In South Africa, the Southern African Vinyls Association (SAVA) plays a pivotal role in PVC packaging waste management. Registered with the Department of Forestry, Fisheries and the Environment (DFFE), SAVA has achieved an impressive recycling and collection rate of 13 % for the year ending 31 December 2023. This achievement underscores the effectiveness of organised recycling efforts and the commitment of industry stakeholders to environmental sustainability.

INNOVATIVE END-MARKETS FOR RECYCLED PVC Recycled PVC has found its way into various innovative and practical applications.

Flexible PVC packaging, for example, is repurposed into products such as interlocking floor tiles, shoe soles, and compounds used in the shoe industry.

These applications not only help in reducing waste, but also provide cost-effective materials for manufacturing industries.

Rigid PVC packaging is similarly versatile in its second life. It is transformed into facia and barge boards, roof tiles, PVC composite decking, cooling tower fills, fencing, and traffic poles. These products benefit from the inherent durability and weather resistance of PVC, making them suitable for long-term use in outdoor and industrial environments.

COMMITMENT TO SAFETY AND SUSTAINABILITY All members of SAVA adhere to the Product Stewardship Commitment (PSC), which is a 42

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to environmental responsibility and safety, set of achievable commitments designed to address environmental issues associated ensuring that PVC packaging remains a viable and eco-friendly option for the future. With with PVC. These commitments are based on international health and safety standards ongoing advancements and a steadfast focus on sustainability, PVC continues to be and best practices. The PSC outlines safe a vital component in the packaging industry, manufacturing processes, the sustainable supporting both economic and environmental use of additives, low-molecular weight goals. phthalate plasticizers, and closed-loop *References available on request management systems.

This commitment ensures that PVC packaging is not only effective and durable but also produced and recycled in a manner that minimises environmental impact. By adhering to these standards, the PVC packaging industry demonstrates its dedication to sustainability and the well-being of the community.

PVC packaging offers a multitude of benefits, from preserving the quality and safety of food and medicines to providing secure packaging for high-value items. Its recyclability and the innovative use of recycled PVC in various applications further highlight its value as a sustainable material. Industry • T: +2721 531 0313 associations like SAVA exemplify the industry’s +2771 083 5219 commitment

crc

Keeping it clean, safe and compliant How CRC Industries RSA is helping food and beverage producers meet the exacting demands of modern food-safe maintenance

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n an industry where a single contamination incident can shut down a production line, compromise an entire batch and damage a brand’s reputation overnight, the choice of maintenance chemical is anything but routine.

Yet for too long, food and beverage manufacturers across Southern Africa have treated lubricants, cleaners and degreasers as afterthoughts — procured on price rather than performance, compliance or safety. CRC Industries RSA is changing that conversation. With more than 30 years of product presence in the region and a dedicated local subsidiary established in 2011, the company brings a portfolio of over 1 200 SKUs and a structured food-safety programme directly to the facilities where it matters most.

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A FOUNDATION BUILT ON COMPLIANCE CRC Industries RSA is the Southern African subsidiary of CRC Industries Australia (Pty) Ltd, formed in 2011 to serve growing regional demand. It is backed by more than 55 years of manufacturing expertise in maintenance chemicals and holds ISO 9001:2015 certification — a non-negotiable baseline for any supplier serious about food-industry credibility.

But certification alone does not make a product food-safe. What does is rigorous registration against internationally recognised standards, and here CRC has invested heavily: the company has developed over 75 NSF H1 registered products specifically for use in foodprocessing environments.

NSF registration — administered through

CRC’S HIGH TEMPERATURE FOOD GREASE CARRIES A DROP POINT OF 300°C AND A WORKING RANGE OF −40°C TO +180°C — ENGINEERED FOR THE MOST DEMANDING THERMAL ENVIRONMENTS ON ANY FOOD-PROCESSING LINE.

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fryers and steam-heated conveyors — demand products that will not break down, oxidise or migrate under thermal stress.

CRC’s High Temperature Food Grease (product 32889, H1) is a fully synthetic grease with a drop point of 300°C and a working temperature range of −40°C to +180°C, offering excellent oxidation and corrosion resistance for the most demanding applications.

Where extreme-pressure (EP) performance is required — heavily loaded bearings, gearboxes and chain drives —

the NSF White Book Non-food Compounds Programme — provides an independent, voluntary evaluation of product formulations and labels. It is the benchmark that major retailers, BRC auditors and HACCP practitioners look for when assessing a supplier’s maintenance chemical programme.

For food manufacturers operating under the BRC Global Standard (Issue 7, clause 4.7.6), NSF-registered products are not a nice-to-have; they are an audit expectation.

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THE GREENLIGHT FOOD SAFETY PROGRAMME At the heart of CRC’s food-industry offer is the Greenlight Food Safety Programme — a structured, zone-based approach to maintenance chemical management that aligns directly with HACCP principles.

The programme introduces a traffic-light zoning system across a production facility: Green zones (direct food-contact areas), Amber zones (areas with potential incidental contact) and Red zones (no food-contact risk). Only approved products — matched to each zone’s NSF category code — may be used within that zone. The visual identification system is supported by site surveys, accredited training and inventory management tools, making it easier for QA managers to demonstrate compliance during audits and to train new staff consistently.

The logic is straightforward: the wrong

lubricant applied in the wrong zone at the wrong time can contaminate an entire production run. Greenlight removes ambiguity. Each product in the CRC foodgrade range carries a clear NSF category code — H1 for lubricants with incidental food contact, 3H for direct-contact release agents, P1 for electronic and precision cleaners, and so on — and the programme trains maintenance teams to understand and apply those classifications in practice.

LUBRICANTS THAT WORK AS HARD AS THE LINE DOES The CRC food-grade lubricant range covers virtually every lubrication challenge encountered on a modern food or beverage production line. Hightemperature applications — think ovens,

THE SMARTWASHER® BIOREMEDIATING PARTS WASH SYSTEM Traditional solvent-based parts washers present significant contamination and safety risks in food environments. The CRC SmartWasher® replaces solvent with biology: • Two models available: SW-33 (57 L capacity, 182 kg load) and SW-37 (95 L capacity, 454 kg load) • Heated recirculating pump delivering 1 136 LPH with adjustable thermostat (40–46°C) • Uses OzzyJuice aqueous, pH-neutral, non-flammable degreaser — no VOCs • OzzyMat and OZZY® microbes biologically degrade grease and oil contamination in situ • Multi-layer filtration system for extended fluid life • ETL (UL/CSA) and CE certified; flowcontrol timer up to 10 minutes • Reduces hazardous waste generation and operator chemical exposure

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the EP Food Grease (32457, H1) delivers an NLGI 2 synthetic grease rated from −30°C to +160°C. For general-purpose requirements, the Food Grease range (20158, 32317 and SL35605) covers bearings, hinges and chains across typical working ranges of −20°C to +140°C, with the SL35605 aluminium complex variant achieving a Timken OK Load of 40 lb and a 4-ball EP value of 500 kg.

Chain lubrication is a critical — and often overlooked — maintenance task on conveyors, packaging lines and drive systems. CRC’s foaming PTFE Chain Lube products (30033 and 33236) are water-resistant, penetrating lubricants designed specifically for this application, available in convenient 5 L bulk formats for high-usage facilities.

CLEANING WITHOUT COMPROMISE Lubrication is only half the maintenance equation. Cleaning — and doing it 48

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SUGAR RESIDUE BUILDUP ON CONFECTIONERY EQUIPMENT ATTRACTS MOISTURE, HARBOURS MICROBIAL GROWTH AND ACCELERATES MECHANICAL WEAR. CRC HAS AN H1REGISTERED SOLUTION FOR EXACTLY THAT.

correctly — is equally critical to food safety. CRC’s food-zone cleaning range is designed to address contamination risks without introducing new ones. The Food Grade Contact Cleaner (1750989) is a P1registered precision cleaner for electrical and electronic components in production environments, formulated to dissipate completely without leaving residues that could compromise either equipment or product integrity.

One of the more innovative solutions in the CRC cleaning portfolio is the Sugar Dissolving Fluid (30204, H1). Sugar and fondant residue build-up on confectionery and bakery equipment is a persistent challenge: it attracts moisture, harbours microbial growth and accelerates mechanical wear. The Sugar Dissolving Fluid targets these deposits directly, dissolving residues while leaving a light protective lubricating film on the treated surface. It is available in a convenient 5 L format for ease of use on the line.

For belt management, Belt Grip addresses a common but costly problem: belt slip, squeal and reduced traction on conveyor and processing lines. It is water-resistant, compliant with BRC requirements and specifically designed to restore traction without chemical contamination risk.

SUSTAINABILITY MEETS SAFETY: GREEN FORCE Sustainability is no longer a peripheral concern for food manufacturers — it is a procurement criterion, a retailer requirement

CRC FOOD-GRADE PRODUCT HIGHLIGHTS • High Temp Food Grease (32889, H1) – Synthetic, drop point 300°C, working range −40°C to +180°C • EP Food Grease (32457, H1) – NLGI 2 synthetic, −30°C to +160°C, EP performance • Food Grade Multi-Purpose Grease SL35605 (H1) – Aluminium complex, Timken OK 40 lb, 4-ball EP 500 kg • PTFE Chain Lube (30033 / 33236, H1) – Foaming, water-resistant, available in 5 L •D ry Lube-F (32602, H1) – Oil- and grease-free for dusty or clean-room environments •F ood Grade Di-Electric Grease (3085, H1) – Silicone electrical sealant/insulator •S ugar Dissolving Fluid (30204, H1) – Dissolves sugar/fondant residue; leaves lubricating film; 5 L •B elt Grip – Restores belt traction; waterresistant; BRC-compliant •F ood Grade Contact Cleaner (1750989, P1) – Precision cleaner for electronics in food zones •F ood Zone Silicone Sealant (14083) – Rated to 204°C; approved for all foodcontact types •F ood Grade Anti-Seize Compound (SL35906) – Rated to +980°C for extreme-temperature fastener assemblies •D irect Contact Food Lube (33365) – Approved for direct food-surface application

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and increasingly a consumer expectation.

CRC’s response is Green Force: a curated selection of products from the broader CRC portfolio that meet verifiable environmental and safety criteria. Critically, Green Force is not a marketing label applied to existing products; it is a selection framework backed by evidence — OECD 301B biodegradability testing, reduced-VOC formulations, nonABOUT CRC INDUSTRIES RSA • Wholly owned subsidiary of CRC Industries Australia (Pty) Ltd, established in South Africa in 2011 • CRC products have been sold into Southern Africa for over 30 years • ISO 9001:2015 accredited manufacturer • Portfolio of over 1 200 SKUs across industrial chemical categories • One of the world’s largest manufacturers of aerosol industrial chemical products • Serves Mining, Electrical, Industrial, Marine, Aviation, Automotive and Food sectors • Over 75 NSF H1 food-grade registered lubricant and maintenance products • Products distributed via a network of accredited distributors across the SADC region • Accredited training and technical support team available for site surveys and product selection

flammable chemistry and AQMD certification where applicable.

The Industrial Eco Degreaser (33344) and Eco Complex Blue range (33418, 10282, 20123) sit within this portfolio, offering effective cleaning performance with a reduced environmental footprint. For food manufacturers seeking to align their maintenance chemical purchasing with ESG commitments and retailer sustainability scorecards, Green Force provides a practical, documented pathway to do so without compromising on performance or compliance.

UNDERSTANDING NSF CATEGORY CODES NSF registration categories appear on every CRC food-grade product label. Here is a quick reference guide: • H1 – Lubricants with incidental food contact (the most common food-grade classification for greases and oils) • 3H – Release agents approved for direct food-contact surfaces (e.g., baking pans, grills) • P1 – Electronic and precision cleaners permitted with incidental food contact • A1 / A7 / A8 – General sanitisers and specialty surface treatments • K1–K3 – Specialty categories for specific food-zone applications • C1 – Approved for incidental contact in food-processing environments

• T: +27 79 922 9494 CRC Industries RSA (Pty) Ltd

Rick Ellis +27 (0) 78 097 8028 - rick.ellis@crcind.com www.crcindustries.co.za

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Lubrication Engineers

Solving foodgrade lubrication problems Lubrication Engineers explains why foodprocessing environments are among the harshest battlegrounds for lubricant performance — and what to do about it.

THE SYNTHETIC H1 eeping food processing equipment LUBRICANT THAT WE OFFER well-lubricated, thereby ensuring LE CUSTOMERS IS NOT ONLY the optimal functioning and of equipment, can be a RATED TO BE FOOD GRADE durability challenge. Callum Ford, national BUT CAN ALSO OPERATE marketing manager at lubricant specialist, Lubrication Engineers (LE) South Africa, IN A WIDER TEMPERATURE outlines the challenges associated the lubrication of food processing RANGE AND WITHSTAND with equipment and explains how to address these challenges.

WASHING, DUE TO OUR A FOUR-FRONT ATTACK ON LUBRICATION EXCLUSIVE QUINPLEX® A significant challenge, says Ford, in ADDITIVE, WHICH IS A keeping food processing equipment is temperature. High TACKIFIER THAT KEEPS THE lubricated, temperatures—necessary, for example, as part of sterilising or cleaning LUBRICANT IN PLACE.

K

processes—can melt and speed up

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the oxidation of greases and oils. In turn, a very low temperature, such as in a refrigerated area, can result in wear on equipment due to channelling of the lubricant or the presence of moisture due to condensation. In general, moisture is a pervasive danger to the effectivity of lubrication. Hygiene requirements in food production mean that the presence of water or steam is continually required to keep equipment clean, but this moisture can wash out or cause the deterioration of lubricants, resulting in corrosion or rust. Another challenge is the presence of chemicals, either within the food itself or used in the cleaning process, which can similarly cause a lubricant to deteriorate.

ABOUT LUBRICATION ENGINEERS Lubrication Engineers (LE) South Africa represents the LE brand in South Africa, Botswana, Namibia, Mozambique, Zimbabwe and Zambia. LE hold the rights to Southern Africa on the LE brand, recognised internationally as a specialist in lubrication.

Through LE Incorporated, they are a member of a worldwide network of companies spanning Europe, South America, Asia and Africa, while LE Incorporated operates in the USA and covers North America including Canada, Mexico and the USA. LE provides high performance, heavy-duty, quality lubricants for virtually every industry and application, as well as expert technical back-up and support.

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B A K E RY

Lubrication Engineers

A TACKIFIER THAT KEEPS THE LUBRICANT IN PLACE — EVEN THROUGH WASHING. BUILT TO LAST A final fundamental challenge highlighted by Ford is the heavy workload of food processing equipment, with some machines running up to 24 hours per day. During high-volume operation, greases and oils may either become highly liquid or may, conversely, thicken and harden; in either scenario, the lubricant quickly and drastically

HIGH-QUALITY LUBRICATION BENEFITS • Ford’s key tips for dealing with the challenges associated with the lubrication of food-grade equipment include: • Wipe fittings before and after adding a lubricant. Prior prevents abrasives from entering the system and after prevents excess lubricant from dripping.

• Ensure lubrication reservoirs are intermittently cleaned to remove possible accumulations of process material.

• Lubricate equipment after washing and cleaning to remove moisture from bearings and protect against rust and corrosion.

• Attention to detail in cleaning and maintenance, combined with the usage of LE’s high-grade QUINPLEX® Food Machinery Lubricants, will ensure more durable and effective lubricant use and, as a result, longer equipment life.

Lubrication for safe food processing loses efficacy. So, a food-grade lubricant

Lubricants used in the food industry must needs tochains be highly copeand with Oven mustdurable operateto freely smoothly in be approved for incidental food contact these conditions, but, of course,Lubricating it must food manufacturing facilities. chains this environment can beowing tricky,to given alsoinbe pure and non-toxic, its intense especially when over-applied,’ he points out. operating temperatures.

The LE 4061 lubricant is designed to DID YOU KNOW? proximity to the production of food. Says penetrate all moving parts of the oven chain, ithout good lubrication, chains that is suspended in a carrierRoutine fluid. Both water and steam cleaning — Ford, “The synthetic H1 lubricant that enabling them to move freely. It can be applied harden due to exposure to heat and options are designed to stop metal surfaces essential for food safety compliance — is to hot oven chains without interrupting moisture.

This causes corrosion and only rated we offer LE customers are not from coming into direct contact with one operation.

It also meets NSF H1 and Kosher oxidation – leading to the premature failure of itselfandone leading causes of lubricant another. This cuts down on friction wear of the to be food grade but can also operate Pareve requirements. oven chain pins and brushings. and tear,’ he notes. ‘The LE Ovenworx Syn food-processing failureH1 in plants.

Every LE now supplies the revolutionary RotaLube Robust lubricant formulations canrange perform and in a wider temperature Chain Lubricant (4061) has been formulated chain lubricator.

‘This automated chain in this application. These must be food-grade washdown cycle that protects your product withstand washing, due to our exclusive to combat the demanding conditions required lubricating system disperses lubricant at lubricants - approved for incidental food by oven chain applications. Itrisks is approved stripping protection your predetermined andfrom controlled intervals,’ Van contact (category H1 of food-safe lubricants).

QUINPLEX® additive, which is a tackifier for incidental food contact and contains no Der Walt enthuses.

‘The design means it will Roan van der Walt, sales technician at machinery. thatLubrication keeps the lubricant in place.” artificial dyes, making it a good choice for food not clog and maintains accurate lubrication, Engineers (LE) SA explains, ‘Most

W

lubricants melt under the extreme heat of the ovens and don’t stick to hot oven chains.

manufacturing plants such as bakeries or meat

whatever the condition of the chain and pins,

processing plants.’

loads and usage. New on the market, it benefits

LE’s 4061 lubricant is liquid as lubricants

automated systems by accurately lubricating

designed to stay on the oven chain. This

with solids suspended in a carrier fluid must

each chain link irrespective of chain speeds”

minimises application intervals and increases

be stirred to keep solids distributed within

he concludes •

chain longevity.’

•suspension.

T: +27 ‘Solids 11 464 1735 can build up over time,

It's necessary to use a specialised lubricant

There are two main ways to lubricate oven chains. ‘You can use a liquid or a solid lubricant

the carrier to prevent it from falling out of the creating residue around the application area,

Lubrication Engineers www.lubricationengineers.co.za.

Superior Lubricants for food and beverage processing facilities Lubrication Engineers (LE) South Africa is proud to represent the LE brand in Southern Africa.

We hold the rights to Southern Africa on the LE brand, recognised internationally as a specialist in lubrication. No matter what your industry, if you use high-quality lubricants to protect your valuable production assets, and keep the lubricants clean and dry, you will see positive results on your bottom line.

Our products, including our proprietary additives, are world-class. They are designed to achieve the highest possible levels of performance and to deliver greater value into our customers’ businesses.

LE’s food grade oils and greases play a key part in reducing maintenance and operating costs for food and beverage facilities. Our high-performance H1 and H2 products include solutions for heat, cold, moisture, rust and oxidation (R & O), and wear.

LE has a food machinery lubricant solution for the majority of applications and operating conditions.

Lubricants that are NSF H1 certified have been cleared for use in USDA-inspected food processing plants and can be used where incidental food contact may occur. All LE H1 lubricants – except for H1 Machine Oil – are also certified Halal and Kosher Pareve by the Orthodox Union. H2 lubricants meet USDA H2 criteria for non-food contact areas of food processing plants.

H1 grease, H1 oils and H2 lubricants: Performance under pressure LE’s selection of H1 and H2 food machinery lubricants provides superior performance under a range of conditions. Depending on the particular food grade oil or food grade grease, benefits and features vary.

H1 Grease LE’s H1 grease provides extreme pressure performance and resistance to water, heat, impact and mild acids and alkaline fluids. It is white, nonstaining and environmentally safe.

H1 Oils LE’s H1 oils exhibit superior anti-wear, rust and oxidation resistance, low-temperature performance, excellent EP characteristics, and loadcarrying ability. They also feature a pleasant odour and are pure, translucent and non-staining.

H2 Lubricants LE’s multipurpose H2 lubricants provide compatibility, wide temperature range, excellent water separation, and an ability to withstand heat without oxidizing. They reduce friction and wear, and provide corrosion resistance.

Contact: 011 464 1735 https://lubricationengineers.co.za

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ASP Fire

When did you last service your fire system?

Installing a fire detection or suppression system is only the first step. Without regular inspection, testing and servicing, even the most sophisticated fire protection system can fail at the moment it is needed most.

For South African property owners, building managers and employers, this is not simply a matter of ticking compliance boxes — it is a life-safety imperative.

F

ire detection and suppression systems are designed to perform at a critical moment, often within seconds of a developing emergency. Yet their reliability does not depend on installation alone.

Without regular inspection, testing and servicing, even the most sophisticated fire protection system can fail when it is needed most. For commercial, industrial, and residential property owners across South Africa, scheduled fire system maintenance is not merely a compliance requirement; it is a life-safety imperative.

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THE INSURANCE AND LEGAL STAKES South African legislation places clear responsibilities on building owners and employers to ensure that fire protection systems are maintained in proper working order. The Occupational Health and Safety Act (Act 85 of 1993), together with relevant SANS standards such as SANS 10139 for fire detection and alarm systems and SANS 1475 for fire extinguishers, sets out requirements for inspection, testing and maintenance.

Municipal fire by-laws further reinforce these obligations. Failure to comply can result in FOOD GRADE JULY 2026

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ASP Fire

legal liability, insurance complications and, most importantly, avoidable loss of life.

According to Michael van Niekerk, CEO of ASP Fire, regular maintenance should be viewed as an investment in operational continuity rather than an administrative burden. “A fire system is only as effective as its last service. Detection devices can become contaminated, batteries can degrade, sprinkler heads can corrode and control panels can develop faults over time.

Without scheduled inspections, these issues often go unnoticed until it is too late.”

WHEN SECONDS MATTER MOST Fire detection systems rely on precision.

Smoke and heat detectors must respond within defined sensitivity parameters.

Control panels must correctly interpret signals and activate alarms, evacuation procedures and linked suppression systems.

Routine testing ensures that detectors are calibrated, wiring is intact, communication pathways are functioning and standby power supplies are reliable. In South Africa’s diverse environmental conditions, from coastal corrosion to dusty industrial environments, environmental factors can significantly affect system performance.

Suppression systems, whether waterbased sprinklers, gas suppression or specialised extinguishing agents, are equally dependent on regular servicing. Valves can seize, pumps can fail, cylinders can lose pressure and pipework can become obstructed. Scheduled maintenance identifies and rectifies these vulnerabilities before they compromise system integrity.

In high-risk environments such as data centres, manufacturing facilities, and 58

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SCHEDULED INSPECTIONS SHOULD BE CARRIED OUT BY COMPETENT, ACCREDITED TECHNICIANS IN LINE WITH APPLICABLE SANS STANDARDS AND MANUFACTURER SPECIFICATIONS. EACH SERVICE MUST BE RECORDED, WITH CLEAR REPORTS HIGHLIGHTING ANY DEFECTS AND CORRECTIVE ACTIONS. healthcare institutions, even a short delay in suppression can result in catastrophic losses.

Beyond compliance and risk mitigation, regular fire system maintenance protects business continuity. A fire incident does not only threaten lives; it can disrupt operations for months, damage reputations and lead to significant financial loss. Insurers increasingly require proof of ongoing maintenance in accordance with recognised standards.

Inadequate records or missed inspections may affect claims. Proactive servicing demonstrates due diligence and strengthens an organisation’s risk management profile.

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Fire safety cannot be reactive. It requires ongoing commitment.

A SYSTEM THAT GROWS WITH YOUR BUSINESS Maintenance must be systematic and documented. “Scheduled inspections should be carried out by competent, accredited technicians in line with applicable SANS standards and manufacturer specifications.

Each service must be recorded, with clear reports highlighting any defects and corrective actions. This documentation is critical for audits, insurance and legal compliance,” notes van Niekerk.

Regular servicing also provides an opportunity to assess whether existing systems remain appropriate for the building’s current use. Changes in occupancy, layout, storage practices, or equipment may alter the fire risk profile. What was adequate five years ago may no longer meet present-day requirements.

Maintenance visits allow for informed recommendations on upgrades, expansions or technology enhancements to ensure continued compliance and optimal protection.

Ultimately, fire protection is about safeguarding people first. Early detection enables safe evacuation. Effective suppression limits fire spread, reduces smoke damage, and preserves escape routes. A well-maintained system provides precious time for occupants to exit safely and for emergency services to respond.

FIRE SAFETY “Fire safety cannot be reactive,” concludes van Niekerk. “It requires ongoing commitment. Regular maintenance ensures that when a fire emergency occurs, the system responds exactly as designed. That reliability saves lives and protects assets.”

For property owners and facilities managers across South Africa, the message is clear: installation is only the beginning. Ongoing, scheduled maintenance is what ensures that fire protection systems fulfil their lifesaving purpose. To ensure fire detection and suppression systems remain compliant, reliable and fully operational, ASP Fire provides a comprehensive maintenance assessment and tailored service plan.

ABOUT ASP FIRE ASP Fire operates across the entire African continent from its Gauteng base, providing professional, accredited fire risk management and support to its clients.

ASP Fire designs, installs, and maintains a full range of fire detection and suppression equipment suited to clients’ needs.

ASP Fire provides a holistic, proactive, and preventative fire solution based on integrated fire risk assessment, training, and consulting, with the installation and maintenance of fire detection and suppression systems that meet SABS, NFPA, FPASA, and SAQCC standards.

• T: +2711 452 2169

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To contribute editorially contact Kelebogile (Lebo) Nondzaba kelebogile.nondzaba@media24.com For advertising enquiries, contact Càndida Giambò-Kruger +27 (0)71 438 1918 candida.giambo-kruger@media24.com

Building 13 The Woodlands Office Park 20 Woodlands Drive Woodmead, Sandton 2146

www.foodreview.co.za SA_FoodReview www.facebook.com/FoodReview13