Food Manufacturing Africa 2002 Q2

MAY 2020 • JULY 2020 Vol. 9 • No. 2

Delivering a great customer experience

Time to step up manufacturing

Functional ingredients offer a world of opportunities

Labelling technology that answers your needs

CONTENTS M AY 2 0 2 0 - J U LY 2 0 2 0

Vo l. 8 • N o. 1

12 A creative first for Egypt “Symrise inaugurated its creative centre in Egypt in November 2019. The subsidiary, located on the outskirts of Cairo, comprises modern development and application laboratories for the beverages, confectionery, dairy, culinary and snacks industries”

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NEWS

ADM looks at gut health during COVID-19 Top award for Evonik’s potassium carbonate ABB takes care of remote connectivity A first in synthetic rope hoists Ingredion acquires 75% of stevia business Sapics conference postponed

9

TECH TALK

New technologies that transform small business

10

INDUSTRY TALK

Hitchhiker pest meets its match

11

EVENT

Opportunities to step up manufacturing capacity

13

FUNCTIONAL INGREDIENTS

Plant-based moves mainstream An ideal probiotic for a healthy gut Sugar from nature is better for you Sleep products under scrutiny

18

BAKERY

Roha celebrates colour innovation

Harnessing sensory quality in packaged bread Nutrition-related claims with new polyol sweetener

Exberry’s orange explosion

23 Beverages Vega tops the CIP test Is hyperbaric technology the answer?

Africa wakes up to solar

26

PACKAGING

Re-engineer your business during COVID-19

27

LABELLING

Solutions that maximise performance How to minimise pallet downtime Time to fix plastic recycling labelling

ADVERTISERS’ INDEX Clomark............................................................OBC.......................www.clomark.com Emirates SkyCargo........................................IFC.........................www.skycargo.com Ishida................................................................21...........................www.ishidaeurope.com Polyoak Packaging........................................29..........................www.polyoakpackaging.co.za Roha SA............................................................19..........................www.roha.com Sabinsa............................................................15...........................www.lactospore.com

Savannah Fine Chemicals........................................................16..........................www.beneo.com Sidel..................................................................28..........................www.sidel.com/packaging Symrise SA .....................................................OFC.......................www.symrise.com Syspro .............................................................9............................www.za.syspro.com Vega Controls SA...........................................23..........................www.vega.com/vegabar

2020 Quarter 2 | Food Manufacturing Africa

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EDITOR’S COMMENT

EDITORIAL Editor: Maryke Foulds +27 (0)11 715 8012 maryke.foulds@newmedia.co.za Layout & Design: Naresh Budraj ADVERTISING Sales Executive: Anita Raath +27 (0) 82 976 6541 anita.raath@newmedia.co.za Sales Executive: Carla Melless +27 (0) 83 260 6060 carla.melless@newmedia.co.za

We need solutions to solve world hunger

M

ILLIONS OF PEOPLE around the world suffer from chronic hunger despite abundant global food production. Up to 820 million people globally do not have enough to eat. With the loss of income resulting from the COVID-19 pandemic, there are indications that this may lead to higher levels of food insecurity on the African continent.

“Chronic hunger goes hand in hand with poverty,” says Dr Marc Aguirre, country director & regional technical advisor at HOPE worldwide. “Children bear the brunt of the hunger pandemic with millions stunted and wasted, and their futures are in jeopardy.”

The World Food Programme has indicated that there is a risk of a hunger pandemic as COVID-19 is set to almost double acute hunger by the end of 2020.

Getting food aid and products right has never been more critical.

The food and beverage manufacturing industry has an important role to play in offsetting this challenge. On page 11, we look at how countries across sub-Saharan Africa are actively seeking to reduce their dependence on food imports by growing local manufacturing.

This would have an additional benefit as demand for food and beverage processing machinery and equipment will grow.

We also unpack the topical trend of functional ingredients. Plant-based products are affordable and healthy. On page 13 we highlight the latest news from AAK and how the company’s solutions are growing this trend. Sabinsa’s (page 14) solutions for probiotics for a healthy gut biome is a great read. Don’t miss it!

Forecasts highlight that clean labels are the next big thing in packaged bakery goods. Turn to page 20 now for information on how manufacturers are satisfying cleanlabel perception without compromising production speed, cost and quality.

COVID-19 has resulted in the postponing of a great number of international and local food, beverage & packaging shows.

Propak Cape is the latest to announce its new dates. According to the organisers, Specialised Exhibitions, a division of the Montgomery Group, the event will move from its original date in October 2020 at Cape Town International Convention Centre to 8 to 10 June 2021 at the same venue. Gary Corin, managing director of Specialised Exhibitions, says, “We look forward to hosting a strong post-COVID-19 event for the packaging and related industries in 2021. We appreciate the input, engagement and support of all industry stakeholders.”

Queries around Propak Cape can be directed to svens@specialised.com.

I hope you enjoy this edition of Food Manufacturing Africa. I love to hear from you, so please don’t hesitate to drop me a line at maryke.foulds@newmedia.co.za.

Happy reading

Sales Executive: Càndida Giambò-Kruger +27 (0) 71 438 1918 candida.giambo-kruger@newmedia.co.za

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Food Manufacturing Africa | 2020 Quarter 2

NEWS

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ADM AND HOSPITAL Sagunto, one the largest medical centres in the Valencia region of Spain are partnering for a clinical trial into the effect of using a food supplement containing live microbial strains to promote gut microbiome balance and help improve health functions related to outcomes for COVID-19 patients in high risk groups.

On 18 March Dr Xavier Cortés, gastroenterologist at Hospital de Sagunto, communicated with medical staff in China who had observed that many COVID-19 patients had exhibited abnormal changes in their gut microbiome. The reports indicated that a significant percentage of infected people experienced gastrointestinal problems in the early stages of the illness, similar to the trend he was observing in Spain. This trend is particularly prevalent in elderly patients, who tend to have lower levels of beneficial bifidobacterial content in their gut microbiome.

Following his assessment, a decision was made that an interventional trial should be conducted to evaluate the effects of providing standard medication to elderly COVID-19 patients, along with a live microbial supplement to help support gut health and immune function. Dr Cortés contacted ADM’s scientific team for expert advice on the most potentially suitable live microbial strains to use during the trial, and to invite the team to collaborate with Hospital de Sagunto in the design of the clinical trial.

Gasteel Plus, a live microbial probiotic-based food supplement marketed by Laboratorios Heel España, S.A.U. and formulated using ADM probiotic strains, as well as essential nutrients vitamin D, selenium and zinc, was selected in this interventional trial. The product has been administered to patients with COVID-19 symptoms, as well as to healthcare personnel at the hospital who fall into high-risk groups (the over 60s or those with chronic diseases) to strengthen their gut microbiota. The three ADM probiotic strains contained in Gasteel Plus, namely Bifidobacterium longum CECT7347, Bifidobacterium animalis subsp. lactis CECT9950 and Lactobacillus rhamnosus CNCM-I4036, as well as essential nutrients vitamin D, selenium and zinc, have been shown in pre-clinical studies to exert anti-inflammatory, antioxidant and other immune-supporting effects.

“Thanks to the common efforts of three teams from the Hospital de Sagunto, Heel Laboratories and ADM Biopolis, we were able to start the trial at the end of March and we are discovering innovative solutions to challenging health and wellness concerns,” enthuses Francisco Climent, ADM’s health & wellness managing director, EMEAI. •

2020 Quarter 2 | Food Manufacturing Africa

5

NEWS

EVONIK RECEIVES FOOD CERTIFICATION FOR FOR POTASSIUM CARBONATE

S

AFETY AND TRANSPARENCY when it comes to food, these two factors are of interest to the public and food manufacturers. With the recently awarded certification, Evonik is now certified to the highest standards of hygiene.

The Food Safety System Certification 22000 is a standard for ensuring food safety in the production of foodstuffs and is recognised by the Global Food Safety Initiative (GFSI). The audit was carried out by the German Association for Certification of Management Systems (DQS).

As part of the audit by DQS, the plant was certified for the food-grade production and packaging of potassium carbonate. Furthermore, it also confirms excellent conditions for storage and comprehensive documentation.

All the efforts involved in the audit paid off, confirms Alexander Weber, head

of marketing at Evonik Functional Solutions. "We gained experience with the FSSC certification of BIKA (potassium hydrogen carbonate).

This was useful to us in the audit for potassium carbonate."

Christiane Neels, market segment manager at Evonik notes, "With this certification, we are strengthening trust in our manufacturing processes and supply chains. Evonik continues to consolidate its position as the preferred supplier of potassium carbonate to the global food industry."

Potassium carbonate, also known as potash, is used in many foodstuffs; for example, in cocoa powder. It maintains the dark colour and helps to make it less acidic. As a baking agent, it makes gingerbread rise and as a desiccant, turns grapes into raisins. •

Tna’s renewed focus on

aftermarket service

F

OOD PROCESSING AND packaging solutions provider tna has appointed Raj Singh as new group aftermarket and services manager.

With 20 years’ experience managing global customer service and operations networks, Singh brings a combination of business acumen, process knowledge and system implementation know-how to the company. Responsible for the organisation’s aftermarket customer services globally, he will focus on further boosting standards in customer care including its my-tna 360 customer care programme, from troubleshooting technical issues to providing solution upgrades that facilitate advances in productivity and up-time. •

ABB FAST-TRACKS REMOTE CONNECTIVITY THE COMPANY IS working with customers to ensure access to field operators and service engineers who cannot be on-site. It delivers control room livestreams, operational insights, process data and plant key performance indicators to users sheltering at home.

“During the COVID-19 crisis, governments and companies must make difficult choices, balancing safety with economic livelihood. ABB is committed to supporting both: protect people, while helping businesses stay operational during these challenging times,” said Peter Terwiesch, president Industrial Automation, ABB. To ensure continuous operations, customers can access a suite of remote-enabled solutions,

GREEN TEA A FAVOURITE AMONG TWITTER USERS THE BEVERAGE HELD a 14% share of overall conversations related to nonalcoholic beverages on Twitter during the first quarter of 2020. Analysis of GlobalData’s Non-Alcoholic Experts Influencer Platform revealed green tea as the most mentioned tea type among popular tea related conversations on Twitter, with 31% share of discussions. The conversations on green tea were led by its purported health benefits like boosting the detoxification process and metabolism and building immunity. “Epigallocatechin gallate (EGCG), the powerful antioxidant present in green tea has become a key driver of innovation

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Food Manufacturing Africa | 2020 Quarter 2

including remote condition monitoring of critical assets; augmented reality maintenance support; online tools for training and spare parts stocking and self-diagnoses that mitigate risk to assets, processes and security. Many of these services are delivered to customers through ABB Ability Collaborative Operations. This suite of digitally enabled solutions and services offers a network of Collaborative Operations centres located around the globe. With 24/7 access, ABB domain experts and data scientists use digital technologies to help customers monitor assets, processes and risks; jointly derive insights from data; suggest mitigating actions and provide critical remote assistance to help customers to keep production running. •

Green tea is the most-mentioned non-alcoholic beverage on Twitter

and change in the on-trade tea market. It offers manufacturers the chance to premiumise their offering, leveraging the unique anti-cancerous and antiviral property of green tea, as well as natural and sustainable labels that feed into consumers’ perception of high quality and clean label," notes Namrata Sain, consumer insights analyst at GlobalData. In terms of intensity of conversations, green tea is followed by matcha tea, contributing 16% share of discussions.

Black tea generated a 12% share, followed by kombucha and milk tea with 11% and 9% respectively. •

NEWS

A world first

in synthetic wire rope

K

ONECRANES HAS LAUNCHED its S-series overhead crane. After years of research, development and testing, the new unit includes Konecrane’s unique synthetic wire rope hoist. The hoist offers a barb-free operation, reduced maintenance costs coupled with safer handling and easier load carrying.

Emil Berning, managing director of Konecranes and Demag explains, “Konecranes has always believed that investment into research and development delivers improved performance and enhanced safety to its range of cranes and associated equipment. We are proud to launch this ground breaking wire rope hoist and to be one of the first crane

Konecrane S-series overhead crane

manufacturers globally to introduce synthetic rope in standard serial products.”

The S-series offers customers innovative solutions in motor drives, off-set reeving systems, clutches and brakes – elements that perform better, last longer, offer greater operational savings, contribute to a cleaner and quieter environment and adds

greater operational safety.

“We believe that our new S-series will reset the industry benchmark. Its radical redesign sets new standards. It really is not merely an update: it is the new benchmark.

I see major benefits to production industries such as food and beverage, amongst others,” Berning concludes. •

INGREDION TO ACQUIRE CONTROLLING 75% STAKE IN PURECIRCLE INGREDION AND PURECIRCLE have announced that they have reached agreement on the terms for Ingredion to acquire a controlling 75% stake in PureCircle, a producer of stevia sweeteners for the global food and beverage industries.

The proposed acquisition has been approved by the boards of both companies. The companies expect the transaction to close during the second half of 2020, subject to approval by PureCircle’s shareholders and receipt of the required regulatory approvals. Until then, Ingredion and PureCircle will remain separate, independent companies with separate product portfolios and go-to-market teams.

Ingredion has followed the development of PureCircle for several years and believes that it is a fundamentally attractive and robust business that will be a great fit with Ingredion’s long-term strategy, given PureCircle’s leadership position in this space. Beyond its leadership in the market, PureCircle brings innovation and manufacturing expertise related to stevia. Upon completion, both companies will be able to build on these strengths.

PureCircle will be able to leverage Ingredion’s global go-to-market network, as well as its formulation expertise and broad product portfolio, which will drive growth synergies, as well as

significant savings for both companies.

“PureCircle is a widely recognised innovator with a proven track record for producing great-tasting, plant-based stevia.

Ingredion’s successful and global go-to-market

model combined with our formulation expertise will be highly complementary with PureCircle’s capabilities,” concludes Ingredion’s president and chief executive officer Jim Zallie. •

2020 Quarter 2 | Food Manufacturing Africa

7

NEWS

SAPICS CONFERENCE POSTPONED IN LIGHT OF the COVID-19 pandemic, The Professional Body for Supply Chain Management (SAPICS), has announced the postponement of its conference. New dates for the conference, which was scheduled for the end of June, have been secured from 22 to 25 November 2020 at the Century City Conference Centre in Cape Town. “This is the first time in 42 years of operation that a decision like this had to be made. It was difficult, but undoubtedly the right and responsible decision,” says SAPICS president Keabetswe Mpane. “Planning for the 2020 SAPICS Conference was already well underway, with compelling presenters lined-up and delegates registered. Many of our speakers have confirmed their availability for the new dates, and we expect that everyone will be eager to connect with their peers and colleagues after months of virtual meetings and lockdowns implemented around the world. It is currently the supply chain management profession helping to keep essential goods flowing and essential services operational while the world works together to fight this pandemic,” Mpane points out.’ •

LEADING THE PACK WITH IMMUNE-BOOSTING TEAS

SINCE THE LAUNCH of Afriplex’s state-of-the-art tea packing facility in 2019, several high-quality functional teas have been successfully launched into the local and international markets. The facility boasts GMP compliance with a unique dosage system to allow the formulation of tea products with validated functionality. In addition to this it is designed with blending and plating apparatus as well as allowing for versatility in different packing formats. Afriplex is currently the only manufacturer of CBD-plated Rooibos Tea. This tea range will

Diverse new facility

opens in Ethiopia

INTERTEK HAVE UNVEILED their new office in Addis Ababa, Ethiopia. The new facility will strengthen network and capabilities in East Africa, enabling a more efficient business practice across the region. The lab offers inspection and testing services for the agricultural industry and serves as a support business for other Intertek facilities in countries such as Kenya, Djibouti and Tanzania. The facility is also licensed to provide wider business Assurance services to companies in Ethiopia. “As a leading Total Quality Assurance provider to the agri-food industry, we are delighted to open this new facility in Addis Ababa. The combination of this strategic location and our expertise, coupled with strong local project management, will allow us to deliver excellent customer service to meet our customers’ needs. We look forward to the many exciting opportunities that lie ahead,” Jérémy Gaspard, managing director of Sub Saharan Africa, explains.•

now be expanded to include respiratory and immune boosting functionality. Its Pelagon extract, produced from Pelargonium sidoides is well known to support respiratory health and will be applied to various teas in a liposomal format to ensure increased bioavailability and functionality. To add immune boosting functionality, the company’s Active Pharmaceutical Ingredients (API’s) and botanical extracts will be used to fortify a range of teas. The latter may also include fortification with vitamins C and D as well as zinc. This unique offering will be available in bulk format, bulk sachets, or packed in final packaging. •

LEGISLATION OUTCOME SET TO REDEFINE PACKAGING CONSUMERS EXPECT THE FOOD industry to provide safe products which comply with the latest legislation. FEICA already recommends avoiding the use of epoxy silanes in food contact applications, and the EU is expected to set new limits during the course of this year. These limits will require complex testing methods that lead to challenges for converters and packaging manufacturers. Henkel

8

has developed a new range of laminating adhesives free of epoxy silanes and a new test method that requires a combination of several sophisticated analytical techniques to detect epoxy silanes and its degradation products.

Glymo is used in a wide variety of food contact applications. The European Food Safety Authority (EFSA) took a closer look at existing toxicological

Food Manufacturing Africa | 2020 Quarter 2

data. “The EU is now working on a legislative framework for 2020 to regulate the use of epoxy silanes according to their genotoxic potential.

The deadline is envisaged for September 2020.

This will raise demand for suitable alternatives,” Dr. Monika Toenniessen, head of food safety compliance – global food safety, product safety and regulatory affairs concludes. ’ •

TECH TALK

Transformative systems for the future

Small businesses are under pressure to implement new technologies to stay competitive as the business landscape continues to evolve, writes Deirdre Fryer.

W

HETHER YOU ARE a Fortune 500 company or a team of five, one way to future proof is to migrate data to the cloud.

A different model of computing can reduce the upfront costs of running a business, offer flexibility to grow and offer an improved customer experience.

Hybrid models lets you fully utilise your current IT infrastructure and migrate data to the cloud. Hybrid cloud options offer scalability and flexibility for an everchanging workplace.

File sharing and workflow in the cloud increases collaboration and communication as data is not locked into physical devices and infrastructure. For the remote worker,

cloud-based solutions mean the convenience of accessing services anywhere, anytime, from any device.

While large industries such as manufacturing have been using Internet of Things (Iot) devices, small businesses can also benefit from the ability to share and receive information and minimise time-consuming tasks through automated functionality. There is also a greater level of personalisation. With an influx of devices, which are becoming interconnected, IoT has become more prevalent - gathering data while allowing for actionable insights.

All of this has fuelled organisations to add IoT and Artificial Intelligence (AI) to their products to capitalise on them. Companies

can now invest in tools and processes that ultimately increase profit and productivity, as well as customer satisfaction.

IoT increases the volume of data entering a business’ ERP system, at the same time improving the quality of that data.

As businesses have access to more data, they need ways of analysing that data.

Artificial intelligence is the ability for an application to understand what you are asking and infer the best possible answer from all the available data.

With machine learning (just one of the applications of AI), AI has become an essential collaboration tool that businesses can use today. continued on page 10...

2020 Quarter 2 | Food Manufacturing Africa

9

INDUSTRY TALK

Safe chemical kills

hitchhiker pest, preserves fruit quality Fruit export companies and farmers in the Western Cape don’t just have to deal with the financial impact of the COVID-19 pandemic; they must also battle with the grain chinch bug, writes Dr Alex Basson.

C

ONSIDERED A HITCHHIKER pest that moves from wild grasses and wheat to various deciduous fruit cultivars, it contaminates the harvest and causes huge economic losses.

“Fruit exporters can win the battle against the bug by fumigating plums, pears and peaches with the safe chemical ethyl formate without negatively affecting the quality of the fruit,” says Dr Renate Smit, a postdoctoral research fellow in the Department of Conservation Ecology and Entomology at Stellenbosch University.

She obtained her doctorate in Entomology recently.

It’s important to find alternative postharvest treatments that are more environmentally friendly and effective because low temperature treatment against pests like the grain chinch bug can have a negative effect on fruit quality. The pesticide methyl bromide has been banned.

Alternative technologies are crucial for our agricultural export industries to continue pest-free fruit trade, and maintain and expand international trade. Approximately 45% of the total production volumes are being exported to foreign markets.

“Controlling the grain chinch bug is important because during the 2017/2018 season approximately 1 800 cartons of pears earmarked for the US were rejected due to contamination with grain chinch bug. In the same season a consignment of peaches was placed on hold due to this pest,” Smit notes.

She investigated the potential of Controlled Atmosphere Temperature Treatment System (CATTS) and ethyl formate fumigation as ways to control the grain chinch bug. CATTS technology uses exposure to high temperatures for short periods, in combination with reduced oxygen and elevated carbon dioxide levels, which disrupts the respiration of insects and ultimately kills them.

Smit found that CATTS treatment didn’t have the desired effect because the grain chinch bug could tolerate high temperatures and a controlled atmosphere. High temperature treatments also had a negative impact on fruit quality.

10

To initially determine the effectiveness of ethyl formate, she placed grain chinch bugs in perforated microcentrifuge tubes which were then placed inside conical laboratory flasks, sealed with a stopper to create small fumigation chambers.

Smit used ethyl formate concentrations of between 0 and 150g/m3 to determine how the insects would respond.

Concentrations of between 0 and 150g/ m3 were also applied to test the effect of ethyl formate fumigation on fruit quality in conjunction with insect mortality to determine at what threshold the chemical would become toxic to each fruit type and cultivar.

“Our experiments showed that a minimum concentration of 50g/m3 for an hour is required to kill the grain chinch bug when fumigating with ethyl formate.

continued from page 9...

AI can increase productivity, boost efficiency, and take on time-consuming administrative tasks, freeing you and your team to concentrate on other valuable tasks.

To reach full potential, businesses should begin to seek an all-in-one solution. Syspro Enterprise Resource Planning (ERP) offers solutions that enable mobility and leverage these trends from one platform.

Using these technologies together offers business the best results. IoT

Food Manufacturing Africa | 2020 Quarter 2

This concentration has proved effective when upscaling to larger volumes such as shipping containers as well,” says Smit.

“Increasing the applied concentration to 100g/m3 allowed the fumigant to penetrate and disperse within the packaging, killing all of the insects placed with packaged fruit. These results indicate that a higher concentration of ethyl formate was required to kill the grain chinch bug when it contaminates packaged fruit.

“A concentration of 50g/m3 could, therefore, be applied to control grain chinch bug in unpackaged fruit, while 85g/m3 should be sufficient for packaged fruit.”

Regarding fruit quality, Smit says the flavour of stone and pome fruit cultivars that were subjected to a taste assessment didn’t change.

“Ethyl formate fumigation provides an alternative method of control and would be much easier to apply commercially to control the grain chinch bug. The application of this technology will enable market expansion and allow access to markets currently closed due to this pest.”

She points out that ethyl formate has been used as a disinfestation treatment to control dried fruit pests since the 1920s as well as in commercial manufacturing of artificial flavourings for essences and soft drinks such as lemonade. •

by itself isn’t transformational. Merely connecting devices, machines and components won’t create new value propositions, business models and markets. Its when IoT is combined with artificial intelligence (AI), and cloud computing, that solutions become transformative. • About the author: Deirdre Fryer is the Head of Solutions at SYSPRO Africa

Syspro – za.syspro.com

EVENT

Opportunities

to step up manufacturing capacity Countries across sub-Saharan Africa are actively seeking to reduce their dependence on food imports. Growing local manufacturing will mean additional demand for food and beverage processing machinery and equipment across the continent.

A

and help manufacturers control costs.

FRICAN FOOD IMPORTS, expected to South African food manufacturers are also top $110 billion annually by 2025, are looking to the export market, meaning they increasingly unsustainable. Bolstering will likely focus on technologies that support local production capacity is regarded as product consistency and quality to meet key to economic growth as the continent’s global food standards. population booms and rapid urbanisation The South African government is takes place. The growth of urban middleprioritising the sector: food and beverages class consumers in Africa could lead to $645 is the biggest component of South Africa's billion in growth in consumer spending manufacturing industry, with the government between 2015 and 2025 - $167 billion in food actively encouraging further development and beverages, McKinsey reports. of agriculture and the agro-processing Across sub-Saharan Africa, we see a sector. South Africa’s Department of Trade trend for governments to move away from and Industry has in the last three years food imports, and incentivise improved funded the food-processing sector to the agriculture, agro-processing and food and value of R736 million in incentives, while beverage manufacturing locally. Cameroon’s its Enterprise Investment Programme (EIP) Ministry of Commerce recently announced incentive has disbursed funds of plans to suspend the importation of R636 million and facilitated investments of about 50 products, Angola’s Produção R3.7 billion in the sector, and a Co-operative Nacional, Diversificação das Exportações e Incentive Scheme has disbursed more than Substituição das Importações (Programme R100 million in support of agro-processing. to Enhance Production, Diversify Exports In addition, two major projects in foodand Substitute Imports; PRODESI) seeks to processing benefited from tax incentives replace imports with locally manufactured to the value of R1.1 billion. goods and diversify exports, while Nigeria clamped down on funding for food IMPORTED MACHINERY, EQUIPMENT imports in 2019.

NEEDED FOR GROWTH “We expect to see moves along the same While efforts are underway to stimulate lines in countries like Mozambique and agro-processing and manufacturing Tanzania, so there will be opportunities capacity, most of the necessary to supply manufacturing machinery and manufacturing machinery and equipment equipment into these markets, as is not produced locally. entrepreneurs start entering Whitehouse notes that most the manufacturing arena,” machinery and equipment Liz Whitehouse, for the manufacture of MD of African market food and drink in South researchers Africa Africa is imported.

House explains.

Food & drink technology (FDT) As South Africa is a South Africa, Africa, will be held from key gateway into the despite its July 13-15, 2021, at Gallagher rest of the region, sophisticated food Convention Centre this equipment is also manufacturing in Johannesburg. sold out of South sector and strong Africa into sub-Saharan consumer market, Africa. “Companies in is currently facing southern Africa would look to slow domestic economic South Africa as their source of growth. Manufacturers are foreign machines and equipment, now challenged in controlling and demand is likely to pick up as their production costs while still meeting manufacturing capacity grows,” she says. consumer demand, which has remained “In 2019, South Africa’s imports of machinery steady. This could see more investment in for the industrial preparation or manufacture advanced technologies to boost efficiencies

DID YOU KNOW?

Workers in a food processing facility

of food or drink amounted to R1.8 billion.

Importantly this reflects a 64% increase in value over a five-year period from 2015.

Exports from South Africa of machinery in this tariff heading to SADC amounted to R407 million in 2019.”

SA GATEWAY TO SUB-SAHARAN AFRICA South Africa remains a strategic gateway between sub-Saharan Africa and the rest of the world, which is why delegates from across the continent converge in South Africa at international exhibitions and conferences such as food & drink technology (FDT) Africa.

FDT Africa 2019, which was co-located with IFAT Africa and analytica Lab Africa, attracted over 8 000 visitors from across the continent to assess products and services from 65 exhibitors from 13 countries and view country pavilions hosted by China, India and Germany.

“There is a keen mutual interest in boosting trade between global and southern African businesses. food & drink technology (fdt) Africa, which covers the entire food and drink value chain including processing, packaging, filling and logistics, is proving to be a key networking opportunity and product showcase for African decision makers,” Whitehouse, concludes. •

2020 Quarter 2 | Food Manufacturing Africa

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COMPANY FOCUS

A creative first for Egypt Symrise inaugurated its creative centre in Egypt in November 2019. The subsidiary, located on the outskirts of Cairo, comprises modern development and application laboratories for the beverages, confectionery, dairy, culinary and snacks industries.

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HE AIM OF the new facility is to strengthen its reach in the AME region and its collaboration with strategic customers.

Symrise equipped its innovative development and application laboratories with state-of-the-art technology. Within the creative centre, employees can now develop customised product solutions and applications and adapt existing products for the market.

The facility offers several advantages that will speak to the modern consumer, while market analysis and quality assurance procedures guarantee authentic and relevant products for customers and consumers in the region.

“By investing in the new facility, our strong team of food technologists and flavourists can make a significant contribution to the growth in the region in the future,” says Dirk Bennwitz, president flavour EAME at Symrise.

“Our location in Cairo offers us proximity to customers and markets in Africa and the Middle East. In future, we will be able to better serve demand in the region and optimally align our business with our customers, thus contributing to the company’s growth.”

CUSTOMERS BENEFIT FROM TAILORMADE DEVELOPMENTS The Symrise team will now have access to all the technologies and innovations available in the group. This will make it easier to meet customer demand.

In addition, customers benefit from the knowledge of the region and the increased use of local raw materials.

This helps to meet the diverse wishes of consumers. Another advantage is that Symrise can work with its customers in a time- and cost-efficient manner.

“We use a wide range of manufacturing technologies in Egypt to supply all of Africa and the Middle East,” says Ibrahim Wagdy, responsible managing director of Symrise in Egypt.

“We are now expanding these capacities with our modernised site thereby increasing the attractiveness for our customers in the region.”

Egypt is an important location for Symrise. The country's location in the AME region makes it easy to exchange

ABOUT SYMRISE

The company is a global supplier of flavours and fragrances, food, nutrition and cosmetic ingredients.

Clients include manufacturers of perfumes, cosmetics, food and beverages, pharmaceuticals and producers of nutritional supplements and pet food. Headquartered in Germany, Symrise is represented by more than 100 sites in Europe, Africa, the Middle East, Asia, the US and Latin America and works with its clients to develop new ideas and market-ready concepts for products that form an indispensable part of everyday life.

Symrise inaugurated a modern development and application laboratory for taste solutions in Egypt

information with customers from Africa and the Middle East. The country’s strong industrial and agricultural infrastructure provides valuable advantages for the production and development of flavours for the local market. • FAST FACT: Dirk Bennwitz, president flavour EAME at Symrise, officially opened the new facility and is proud that it meets all of the company's global development and technology standards.

Symrise – www.symrise.com

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Food Manufacturing Africa | 2020 Quarter 2

FUNCTIONAL INGREDIENTS

A world of opportunities in plant-based food

AAK Kamani is the majority-owned Indian joint venture of ingredient supplier AAK. The company recently partnered with the Good Food Institute India.

“This collaboration means we can provide additional support to established food producers and start-ups, promoting the fast-track development of plantbased meat and dairy alternatives”

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HE AIM OF the project is to collaborate on research and business promotions - aimed at advancing India’s promising market for plant-based meat and dairy alternatives.

Through the partnership, AAK’s Customer Innovation Centre in Mumbai will host Academy sessions designed to assist businesses and entrepreneurs to take advantage of the significant opportunities that exist in India’s plant-based foods category.

With support from the Institute, the supplier will provide co-development expertise on how companies can accelerate the formulation of new products. A particular focus will fall on achieving optimal texture, while appealing to local tastes.

The collaboration is closely linked to AAK’s global AkoPlanet initiative, which provides a platform for plant-based food innovations.

Niall Sands, president plant-based foods at AAK says, “Developing great-tasting products is one of the main challenges today. There are a lot of good products currently on the market. To maintain the

ABOUT GFI

The Good Food Institute (GFI) is a global network of nonprofits which accelerates the sector of plant-based, cultivated, and fermentation-based meat, eggs, and dairy – also known as the alternative protein or smart protein sector. GFI has affiliates in India, the United States, Israel, Brazil, Asia Pacific, and Europe, with teams of experts across science, corporate engagement, and policy who are laser focused on using markets and food technology to transform our food system.

GFI India works closely with corporations, entrepreneurs, government agencies, investors, philanthropists, and other key stakeholders to build a better protein supply in the region.

ABOUT AAK

AAK is a provider of value-adding vegetable oils and fats. Its expertise in lipid technology within food and special nutrition applications, coupled to a wide range of raw materials and the company’s broad process capabilities enables the development of innovative and value-adding solutions across many industries such as chocolate & confectionery, bakery, dairy, special nutrition, plant-based food and more. Listed on the Nasdaq Stockholm, AAK has more than 20 different production facilities, sales offices in more than 25 countries and more than 3 800 employees.

FAST FACT: WHAT IS AKOPLANET? Vegan, vegetarian and flexitarian diets are moving into the mainstream, bringing unique challenges to food producers, and a world of opportunities. AkoPlanet is AAK’s platform for plant-based foods where the company harnesses over 100 years of experience in plant-based oils and fats. Its dedicated go-to-market teams work with clients to create the sensory experience and nutritional profile you are looking for and at the same time make sure that your sustainability credentials are met.

growing interest in plant-based foods we must continue to improve the sensory experience. From a global perspective we also need to be mindful of the need to adapt to regional taste preferences. This is why I’m so pleased to start our collaboration with the Good Food Institute in India.”

Varun Deshpande, managing director at the Good Food Institute India, comments, “The challenges of climate change, antimicrobial resistance and food insecurity presented by the world’s reliance on animal protein supply chains have been underscored by the COVID-19 public health crisis.

“Accelerating the development of the plant-based meat, egg and dairy sector is therefore imperative to building a more secure and resilient protein supply.

Indian businesses and scientists have immense

potential to be at the center of this development, driving affordability and sensory experiences as well as cultural appeal in transformative plantbased foods – but they need support on their journey.

“We’re delighted to have pioneered corporate partners like AAK Kamani in our mission for smart protein. Their ingredients and co-development expertise will be integral to building a more healthy, sustainable and just global food system.” •

AAK – www.aak.com

2020 Quarter 2 | Food Manufacturing Africa

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FUNCTIONAL INGREDIENTS

An ideal probiotic

for a healthy gut microbiome Probiotics are microbial preparations that beneficially affect the host by improving intestinal microbial health .

Fig. 1. Visual Analogue Scale for abdominal pain (A) and Bristol Stool Score for stool frequency (B) in IBS subjects.

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HE GUT MICROBIOME is associated with a number of chronic illnesses such as obesity, insulin resistance, high cholesterol, inflammation, blood sugar, colorectal cancer, Crohn’s disease, ulcerative colitis, celiac disease, allergies, and chronic fatigue syndrome.

Research suggests that consumption of probiotics is associated with a range of health benefits, including maintaining the structural and functional integrity of the gut, immune support, protection against diarrhoea, providing nutritional benefits to the host and preventing the growth of harmful bacteria.

According to Stokes and Pillsbury, emotional state might alter the normal intestinal microflora, increase intestinal permeability and contribute to systemic inflammation . Small intestinal bacterial overgrowth (SIBO) is closely associated with depression and anxiety.

Sabinsa’s LactoSpore (Bacillus coagulans MTCC 5856) is a shelf-stable gram-positive bacteria that produces only L (+) lactic acid.

In a double-blind, placebo-controlled study, 30 day supplementation of B. coagulans MTCC 5856 (2x109 CFU/day) was found to be safe and well-tolerated in healthy adults (n=40) when given orally .

In another double-blind, randomised, placebo-controlled study, 36 subjects diagnosed with diarrhoea-predominant irritable bowel syndrome (IBS-D), received B. coagulans MTCC 5856 (2x109 CFU/day) or placebo for 90 days. B. coagulans MTCC 5856 group showed a significant decrease in clinical symptoms, such as GI discomfort, bloating, vomiting, diarrhoea, abdominal

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pain, and stool frequency compared to placebo (Fig. 1A and 1B). Additionally, decreased disease severity (i.e. Physician’s global assessment) and better IBS quality of life was seen in the B. coagulans MTCC 5856 group (Fig. 1C and 1D).

of total cholesterol, LDL cholesterol and triglycerides .

This probiotic was found to be stable during baking and storage at frozen conditions of banana muffins (92% viability) and waffles (86% viability) up to 12 months.

After brewing coffee at 90°C for two minutes there was 87% viability and retained 66% viability even after maintaining the temperature at 77°C for 4.0h.

It showed over 95% viability in chocolate fudge frosting, hot fudge toppings, peanut butter, strawberry preserve and vegetable oil at room temperature up to 12 months.

It was found to be stable in apple juice up to six months at refrigerated condition and concentrated glucose syrup at 4±3 and 25±2°C up to 24 months. It showed promising stability during processing and storage of functional foods and could be an excellent probiotic ingredient to use in various food applications.

"Emotional state might alter the normal intestinal microflora, increase intestinal permeability and contribute to systemic inflammation"

In continuation of the study, 20 adults with IBS co-existing with major depressive disorder (IBS-MDD) were given B. coagulans MTCC 5856 and another 20 subjects were on placebo.

At 90 days, subjects receiving B. coagulans MTCC 5856 reported a significant change in their depression along with a decrease in IBS, improvement in sleeplessness as compared to subjects receiving placebo.

Hence, B. coagulans MTCC 5856 effectively improves the gut microbiome by suppressing the growth of pathogens like E. coli and Salmonella, which are the root cause of IBS. In a 21-day weight loss programme with pre-post intervention design, regimented supplementation with B. coagulans MTCC 5856 (2x109 CFU/day) demonstrated a clinically significant decrease in body weight, BMI and waist circumference. Additionally, pre-post intervention decreased the levels

Food Manufacturing Africa | 2020 Quarter 2

Fig. 1. Physician’s global assessment (C) and Quality of Life score (D) in IBS subjects

In conclusion, LactoSpore, Bacillus coagulans MTCC 5856 is suitable in various food preparations and has multiple health benefits. •

Sabinsa – www.sabinsa.com

FUNCTIONAL INGREDIENTS

Better-for-you sugar offers sports nutrition opportunities

Celebrate better-for-you

sugar from nature Sports nutrition options are designed to increase energy during exercise, but traditionally contain high-glycaemic carbohydrates (maltodextrin, glucose syrup and sucrose). These ingredients quickly release glucose into the bloodstream, whereas Beneo's better-for-you sugar Palatinose offers a sustained and balanced energy supply.

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IGH-GLYCAEMIC CARBS can trigger spikes in blood glucose and insulin levels which minimises fat burning potential.

The ideal sports nutrition product to burn fat and tone while exercising should contain a low-glycaemic carbohydrate that has a lower impact on blood sugar levels.

With access to appropriate ingredients, manufacturers can develop innovative sports nutrition products that meet consumer desire for more energy. Palatinose is a functional carbohydrate from Beneo and can help to achieve this goal.

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THE NEXT-GENERATION SUGAR Palatinose or isomaltulose is a natural, nonGMO carbohydrate made from sugar beet. It is ideal for use in beverages as it is soluble and comes with a mild sugar-like sweetening profile. Palatinose is the only fully digestible and slow-release carbohydrate and provides natural energy in a balanced way, with less blood glucose fluctuation and steadier insulin release. This results in an improved metabolism, helping the body burn more fat for energy, which makes it an ideal carbohydrate in sports nutrition.

Food Manufacturing Africa | 2020 Quarter 2

ADVANTAGES Many energy drinks are believed to be unhealthy and contain artificial ingredients.

Health-conscious consumers are searching for products that are considered more natural and are free from artificial additives.

The rapid increase in blood glucose levels followed by a rapid decline – known as the “boost and crash” effect – is a reason why many consumers tend to avoid these products. Owing to its special physiological properties, Palatinose is suitable for the development of food and beverages that

FUNCTIONAL INGREDIENTS offer a balanced energy supply.

The ingredient has a low glycaemic index (GI=32) that offers a fully available, balanced and prolonged energy supply in the form of glucose. At a concentration of 4kcal/g, it provides the same amount of energy as sucrose. Due to its stable molecular makeup, this functional carbohydrate is digested more slowly and delivered in a sustained way to the body’s cells. Palatinose is also the first fully digestible sugar that is tooth-friendly.

With a natural, mild sugar-like taste and sweetness, the ingredient is ideally used in gels and bars and drinks. As a lowhygroscopic free-flowing powder, it’s ideal for instant beverages or agglomerates and significantly reduces water absorption in blends, minimising the risk of production issues like caking and lumping. Since Palatinose does not absorb humidity from the environment, convenient handling throughout its shelf life is guaranteed. The ingredient is not easily hydrolysed by acids due to its strong molecular link, ensuring beverages can retain a stable ratio of solute particles, as in the case of isotonic drinks.

SCIENTIFICALLY PROVEN A real-life study recently released compared a low-glycaemic diet that included

Palatinose with a high-glycaemic diet. The study, by Henry et al, shows that participants who followed the low-glycaemic profile diet experienced three main improvements: a lower glycaemic profile, reduced variability in blood sugar levels and improved fat burning.

The study results show that each lowglycaemic modulated meal could move the participants’ substrate oxidation. This is the process of generating energy within the cells from food consumed – from carbohydrate oxidation to fat oxidation – thus promoting fat burning and over time, weight management.

The benefits can be seen after each meal and the cumulative benefit is even higher thanks to a shift in metabolic set-up that is carried over from one meal to the next. Given that high blood sugar levels are a risk factor in the onset of type 2 diabetes mellitus, these findings demonstrate how Palatinose opens opportunities for consumer products that not only promote blood sugar management, but weight management as well.

Another study, conducted by Professor Daniel König and his team in the Department of Sports and Sport Sciences at the University of Freiburg, Germany, compared the effects of Palatinose and

maltodextrin, another carbohydrate, on cycling performance. The study deduced that the cyclists who consumed Palatinose maintained a more stable blood glucose profile and higher fat oxidation, which resulted in improved cycling performance compared with maltodextrin.

Results gathered from the study highlighted that when the athletes consumed the drink containing Palatinose they showed higher fat oxidation rates during the 90-minute endurance trial and performed better in the subsequent sprint test. On average, the athletes finished the time trial an entire minute faster with the drink containing Palatinose and could pedal more powerfully in the final five minutes of the time trial, compared to the maltodextrin control.

The results also demonstrated that Palatinose stabilised the blood glucose profile, with a lower blood glucose rise before exercise, and maintained this level throughout endurance exercise. A higher fat burning rate and lowered carbohydrate oxidation in energy metabolism were promoted. Beneo’s Palatinose is supplied locally through Savannah Fine Chemicals. •

Savannah Fine Chemicals – www.savannah.co.za

A new trend in

sleep-friendly ingredients

The incorporation of sleep-friendly ingredients in food and beverages is expected to take off as it closely aligns with consumers’ desire for a better night’s rest through natural methods.

This is according to GlobalData, a data and analytics company.

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HE COMPANY’S GLOBAL 2019 Q3 Consumer Survey, indicates a notably higher proportion of Gen X and Gen Y consumers globally (79%) are concerned about tiredness/fatigue than the retired Silent Generation (58%). Among Gen Y, the pressure that comes with starting a new career, combined with a higher propensity to watch television or stream apps, could play a part in preventing regular sleep, leading to fatigue in day-to-day life.

The report, entitled, Foresights: NightTime Foods and RTD Beverages, highlights a growing awareness among consumers that their diets can have a major impact on their sleeping patterns.

Ramsey Baghdadi, consumer analyst

comments, “Food and beverages with ‘sleep-friendly’ claims will perform well in an otherwise highly saturated market. They create a point of differentiation against traditional energy-boosting counterparts.”

Younger consumers are most vulnerable to feeling sleep deprived due to their hard-working, digital-orientated lifestyle.

Manufacturers of products, such as the sleep-easy ice cream brand Nightfood and sleep-friendly ready-to-drink (RTD) brand Snoooze, have been focusing on products designed to be consumed shortly before bed to improve sleep patterns.

Baghdadi notes, “These products are an innovative example of how manufacturers can stand out from the competition by

highlighting unique benefits to consumers.

These could include such as specific lifestyle/health assistance, as product specificity is a key driver in consumer purchasing behaviour. Manufacturers should use more natural ingredients in their products as a significant proportion of consumers globally are concerned about chemical/pharmaceutical sleep solutions, following global trends towards simpler and more natural lifestyles.

“The key to sleep-friendly snacks is that they contain more plant-based ingredients that claim to improve digestion, natural melatonin levels and are low in sugar, leading to a deeper sleep,” he concludes. •

2020 Quarter 2 | Food Manufacturing Africa

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BAKERY

Colour is an

innovation game Consumer requirements for clean labels show no signs of slowing down. To tackle the drive towards vegetarian and vegan food product options, colour manufacturers must constantly innovate.

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NTERNATIONAL COLOURS AND ingredients supplier Roha aims to provide highly stable and economical solutions to food producers based on a variety of raw materials. A key market shift is a move from the use of carmine.

This colour is obtained from the scale beetle cochineal and is not vegetarian or vegan compliant.

“Some anthocyaninbased products can also give the required shade.

There are however strict pH limitations and heat stability to consider”

This is no easy task. Carmine is highly stable and provides an intense pink to red shade across a multitude of applications. One potential replacer for carmine comes from red beet, which suffers from heat instability. The colour can fade completely in a short space of time with temperatures above 60°C. Some anthocyanin-based products can also give the required shade, but there are strict pH limitations and heat stability to consider. To combat this, Roha developed Natracol Cerise, a high strength red beet-based food colour capable of handling high temperatures for the bakery and prepared food industry.

This natural colour works well in products like red velvet cake

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giving dark red shades. An excellent replacement for carmine or synthetic pinks/reds, Natracol Cerise answers consumer requirements for clean label natural colours while maintaining the required shelf life. Although only available in a powder format Natracol Cerise is extremely water-soluble for dilution if required.

In terms of other shades, Roha has several new product developments with notable stability based on a variety of raw materials. Yellow is a key colour in bakery and Roha has developed multiple products depending on the labelling requirement.

Natracol Bright Yellow (e100 labelling) is a high strength, encapsulated curcumin-based product with an excellent cost in use and low dosage offering bright yellow shades. For an E number-free option, Futurals Pro Bright Yellow (curcumin extract) is the go-to-product. It offers excellent stability to heat and light while maintaining the intense yellow shades at a slightly higher dosage.

For those who require beta carotenebased products, Natracol Vibra Yellow provides the required labelling (natural identical or fungal beta carotene). It is available in shades from yellow to orange depending on the dosage.

It can also be provided in a liquid or powder form.

Food Manufacturing Africa | 2020 Quarter 2

Due to consumer demand, some manufacturers are moving away from caramel e150d. This is owing to potential issues with the production of the colouring material. Other caramel options (e150a-c) do not give the intensity or shade required.

Roha has now developed its clean label caramel alternative, Futurals Pro Cinnamon Brown XL derived from apple extract. This product is completely clean label and preservative-free. It offers a golden to dark brown shade associated with caramel colour and is suitable for bakery applications.

These thoughtful and dynamic innovations are just a few in an impressive portfolio of natural colours and fruit/vegetable juice concentrates from Roha.

‘As a global company, we pride ourselves on working closely with our customers on-site to troubleshoot colour issues. We can also provide customised solutions to any labelling requirement.

‘Roha’s South African site has a variety of application facilities and food industry experts who can assist in offering customised colour solutions or advice if you need to switch from synthetic to natural colours. The facility is also FSSC22000 certified and has access to all Roha’s global regulatory team for any requirements outside of South Africa. I can comfortably say that Roha is a one-stop shop for your food or beverage colour requirements,’ says regional head Africa, Carlos Reis. •

Roha – www.roha.com

BAKERY FUNCTIONAL INGREDIENTS

Shorter ingredients list and what it means for you

With some popular food trends, a compromise is almost inescapable. Take packaged bread products. At the mention of clean label, manufacturers must consider the potential implications for volume, sensory quality and processing.

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ITH FORECASTS NOW highlighting clean label as a major emerging growth area in African bakery markets, the race is on to find efficient solutions curbing trade-offs.

According to Polaris Market Research, the clean label bakery trend in Africa is roughly aligned with the global forecast for compound annual growth, hovering around 7.5% from 2019 to 2026.

It seems that consumers everywhere are expressing a similar desire for bakery products with fewer additives and preservatives on the label – or none at all.

The current COVID-19 pandemic may add further fuel to the trend as consumers make a link between shorter ingredient declarations and foods that can better maintain and protect their health.

“COVID-19 has made consumers reprioritise their purchasing criteria and shopping habits. Clean label expectations are likely to be broader in the long run, requiring the bakery industry to adapt to altered consumer needs,” says Paal Ladsten, regional industry leader Enzymes MEA at DuPont Nutrition & Biosciences.

“With forecasts now highlighting clean label as a major emerging growth area in African bakery markets, the race is on to find efficient solutions curbing the trade-offs”

While the concerns of global consumers may be similar, expectations from a clean label product are likely to vary depending on local cultural traditions. In African markets, Mintel reports that the top two claims on bakery product launches overall – vegetarian and Halaal – are also strongly linked with clean label launches. Wholegrain, low/no trans-fat and added fibre are other key claims that feed into the clean label bakery category.

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For bakery manufacturers, satisfying the clean label perceptions of consumers typically involves a compromise in terms of reduced production speed, higher cost and lower quality and taste. It can be a real challenge to find the right balance.

The highest-ranking buying criteria for In the African market, the top African consumers, claims are vegetarian and Halaal, after all, remains which are strongly linked with affordability. clean label launches.

Manufacturers must think carefully before choosing a clean label solution and the impact it may have on the price of their products.

PowerBake’s 6000 & 7000 enzyme-series “At DuPont, we have identified five is based on lipases with a supporting degrees in the clean label scale, starting oxidative enzyme module for use in white with conventional bread products made bread and buns with blends of emulsifiers to products at the cleanest level, comprising the building blocks of bread recipes, such as flour, yeast and salt,” explains Emeline Commun, bakery marketing specialist at DuPont Nutrition we have achieved is a flavour, softness, & Biosciences. resilience, colour and volume very close “As we move along the scale, the impact to that of a white bread made using a of clean label reformulation on processing traditional formulation,” says Commun. tolerance and sensory quality becomes DuPont has launched both solutions on increasingly pronounced.” the market to address all types of customer In other words, maintaining product needs but, as Commun adds, this does not quality and a stable, reliable process are mean the clean label challenge has been the two primary concerns. This is where the solved completely. Bakery traditions, raw latest commercial solutions may turn out to materials and clean label priorities still vary be the bakery manufacturers’ best friend. enormously from one market to the next.

New opportunities include PowerBake She expects there will always be a need for 6000 & 7000 series, an enzyme-series based tailored solutions that secure the price and on lipases with a supporting oxidative quality that consumers will keep coming enzyme module. Used in combination, they back for. are an efficient clean label alternative to In Africa, big opportunities lie ahead as commonly used emulsifiers in, for example, more consumers equate a cleaner product white bread and burger buns, where they label with better-for-you food. A product provide volume, structure and a soft crumb. label with fewer or no additives is easy At DuPont, the bakery application to relate to. If the product itself is just as specialists have tested a series of singledelicious and appealing as the others on addition possibilities to produce clean the shelf, there are few reasons left why the label toast bread with minimal trade-offs consumer should choose anything else. • during processing and in the final product.

“The idea of PowerBake Clean 901 was to develop a complete solution for producing DuPont – www.dupont.com white toast bread with no E-numbers. What

Food Manufacturing Africa | 2020 Quarter 2

DID YOU KNOW?

BAKERY

Sweetener meets the demand of the health-concious consumer

Ingredion EMEA has launched its first polyol sweetener, Erysta Erythritol. The sweetener enables manufacturers to reduce or replace sugar to achieve nutrition-related claims, such as ‘no added sugar’ or ‘calorie-reduced’, in multiple applications.

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HE INGREDIENT SUPPORTS functional build back and sweetness when sugar is removed in products including ice cream, desserts and chocolate confectionery, while providing consumers with the mouthfeel and texture that they expect in their favourite products.

Other applications include baked goods, beverages and fruit preparations.

Working with culinology and technical experts at Ingredion’s Idea Labs innovation centres across the region, manufacturers can collaborate on recipe formulation to develop new and on-trend products with a focus on getting to market quickly. From a decadent low-calorie chocolate brownie ice-cream with reduced sugar, to a sumptuous no added sugar rhubarb and rose cordial, food and beverage producers can create products that tap into the consumer demand for healthier alternatives that still deliver on taste, texture and an indulgent eating experience.

Rodolfo Garza, regional growth platform leader, marketing, says, “Increasingly health-conscious shoppers are paying close attention to the sugar and calorie content of their favourite foods. In fact, 64% of consumers in Europe, the Middle East and Africa say that a ‘low in calories’ claim is important to them when buying food or drinks .

FACT BOX

Ingredion’s range of Erythritol sweeteners include Erysta C40 Erythritol crystalline particle size and Erysta C100 Erythritol fine particle size for high and low moisture applications. Produced by fermentation, it has zero calorie content (measured according to EU Regulations, as compared to 2.4kcal/g for other polyol alternatives), enabling manufacturers to make consumer-winning energy reduction claims*. When used as part of a sweetener system in certain applications, there are synergistic effects to boost sweetness of the product.

“Consumers want it all – the guilt-free indulgence of lower-sugar, lower-calorie alternatives.

European consumers in particular seek pleasure and health in equal measure , but the challenge for manufacturers is delivering the same functional properties in a product when sugar is removed.

Erysta Erythritol delivers around 70% sweetness compared to sugar, delivering functional and textural properties such as bulking, ease of processing and mouthfeel enhancement when replacing sugar in formulations.” • *Manufacturers are advised to satisfy themselves regarding the use, labelling and suitability of Ingredion’s products in their final products. In particular, food additives (for example, sweeteners) should be used in accordance with the relevant local regulations.

Ingredion – www.ingredion.com

An orange twist on bakery icing

Bright orange

makes products stand out GNT Group has launched two new Exberry Coloring Foods that deliver bright orange shades in powder and oil-dispersible formats. Made from paprika and carrot, the products provide solutions for a range of applications such as non-aerated confectionery, bakery and savoury products.

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T IS IDEAL for compound coatings, spraycoated oil seasonings and other fatbased applications.

Products are pH-independent and offer good light and heat stability as well as a good shelf life. They are 100% plant-based, Halaal and Kosher, and made without any chemical solvents. They offer a perfect clean-label replacement for artificial colourants and additives such as annatto,

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beta carotene and paprika extract.

Sonja Scheffler, product manager at GNT, notes, “With a liquid format available it means we can help manufacturers deliver stunning orange shades for a vast range of food and drink applications.”

Exberry Coloring Foods are made from fruit, vegetables and edible plants using only gentle physical methods such as chopping, heating and filtering.

Food Manufacturing Africa | 2020 Quarter 2

They retain characteristic properties of the source material and the concentrates are not selectively extracted. As a result, they qualify for clean- and clearlabelling declarations. •

Exberry Coloring Foods – www.exberry.com

BEVERAGES

Assured visibility in processes Quality demand on food products is reaching an all-time high. Vega’s highly compatible design and standardised adjustment concept creates flexible application possibilities and allow for individual configuration.

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EGA HAS EXPANDED its product range to include a compact instrument series. Standard applications can be automated economically with the new compact pressure sensors and level switches. Integration into the system and adjustment are easy to carry out. In this performance class, multi-device connection options are also available, which supports the continuous improvement of production facilities.

The new Vegabar and Vegapoint instrument series is the answer to the growing demand for simple sensors with optimised variants that support efficient food production. This requires standardised products that are easy to use, but still cover all the basic hygiene requirements. It also calls for better networked products with easy connectivity to existing control systems and mobile devices.

A uniform standard extends through all areas of application. This applies to the fully hygienic adapter system – designed to be compatible with Vegabar pressure sensors, Vegapoint capacitive level switches and existing Vegaswing vibrating level switches.

All new instruments are built to withstand intense CIP processes.

THE ACID TEST OF CIP CLEANING CIP cleaning is one of the most necessary but time-consuming process steps. The ability to clean and sterilise systems quickly, through consistent hygiene standards and system design is non-negotiable. Vegabar

and Vegapoint instruments can tolerate high temperatures without loss of function, and even cope with the combination of high temperature and long exposure times.

HYGIENIC DESIGN DOWN TO THE LAST DETAIL Surfaces of Vegabar 29 and 39 sensors that encounter the product are made of stainless steel and feature optimal surface roughness values. Vegabar 28 and 38 are available with high-strength ceramic versions and Vegapoint sensors in highly resistant PEEK material.

All materials are approved and tested to FDA and EC 1935/2004. The design of the instruments is certified to the European EHEDG Directive and the North American 3-A Sanitary Standards. Both standards prescribe the use of corrosion-resistant materials, and components are also designed in accordance with good manufacturing practices (GMP) regulations so that all micro-organisms are reliably removed by cleaning and cannot multiply on surfaces or in gaps.

To ensure that the status of a process can be recognised at a glance, the development of the new sensors focus on simple handling – and the fast and easy readability that comes along with it. Thanks to the round, 360° display, switching states can be visually detected from any direction.

FIT FOR THE FUTURE WITH IO-LINK During maintenance, plant operators rely on status data, which forms the basis for optimal planning of shutdown times.

Almost all system builders now implement intelligent sensors with IO technology as it offers universal advantages when it comes to data availability. Not only can these be quickly and cost-effectively installed using standard three-core cable, but, with IO-Link, sensors can also be replaced easily and without the risk of errors. The system can be put into operation correspondingly faster with the standard protocol, which reduces production downtime considerably.

The option of having all sensor parameters written automatically into the new instrument by the IO-Link master or the controller during a replacement also makes for additional efficiency. Fast format or recipe changes, which are typical in the food industry today, can be carried out quickly and centrally in this way.

WIRELESS TRANSMISSION OF MEASURED VALUES The Vegabar and Vegapoint instrument series can be easily read out and configured with a smartphone or tablet. Especially in environments such as clean rooms, where physical access involves a lot of effort, it means setup and operation become considerably faster and easier. In combination with the Vega Tools app, which has already won an App Award, the sensor data enquiry over shorter distances in these areas also becomes convenient. •

Vega – www.vega.com

2020 Quarter 2 | Food Manufacturing Africa

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BEVERAGES

Technology that answers the beverage industry’s needs

The food industry is looking for natural and environmentally friendly processes. The aim is to assist processors in keeping the flavour and nutrient characteristics of fresh food while providing food safety and extending shelf life. In this scenario, high-pressure processing (HPP) appears to be a sure fit.

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PP IS A non-thermal preservation technology that applies high hydrostatic pressure during seconds or minutes to packaged products (in-pack).

Its advantages are well known: - Premium quality: Sensorial, nutritional and functional properties are preserved up to three months in refrigerated conditions.

- Brand protection: Ensures food safety, reaching five log reduction of pathogenic microorganisms.

- Market expansion: Extends shelf life by up to 10 times. This technology allows the positioning of innovative products in new markets.

It is applied in a wide variety of products including wet salads and dips, meat products, seafood, ready-to-eat meals and beverages.

‘HPP technology has become popular in the beverage industry, particularly in the premium juice segment as it enables a product to retain its freshly squeezed attributes,’ explains Dr Carole Tonello, applications and commercial director at Hiperbaric. The company is a leader in designing and manufacturing HPP units.

‘Other beverages such a vegetable soup, probiotics, fermented beverages or non-dairy milk also benefit from these advantages. Very few products cannot be processed by HPP,’ she points out.

STRATEGIC AND TECHNICAL ADVANTAGES OF HPP

- Versatile design: Intensifiers (high-pressure pumps) can be installed alongside the machine, in a service corridor or a platform on top of the vessel. This last design reduces the footprint and facilitates its implementation in a food industrial environment.

- Wide range of industrial machines: From 55 to 525 litres, HPP machines meet the requirements of start-ups, small-medium enterprises and large corporations.

-L abour saving and greater flexibility: HPP units are integrated with their loading and unloading lines and systems. Hiperbaric can provide further turnkey automation solutions adapted to customer needs.

- Aftersales service and support: Offers highly specialised field technicians, diagnostic services and remote monitoring, after-sales portal, etc. All are customeroriented to satisfy its requirements.

-G reen technology: An environmentally friendly process because HPP machines only need water (which is recycled) and electricity.

These advantages can reduce time-outs, resulting in fast and reliable processes. Since 2018, Carole Tonello

HPP machines meet the requirements of start-ups, small-medium enterprises and large corporations.

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Food Manufacturing Africa | 2020 Quarter 2

the beverage industry has a specific unit designed to achieve the highest efficiency and profitability in high-pressure processing.

‘HPP in-bulk technology is a global innovation developed by Hiperbaric. This new technology allows the processing of a large volume of beverages in bulk (before bottling). The unit features a simpler process with fewer steps, but higher productivity,' Dr Tonello notes.

Beverages are processed in a bag hosted inside the vessel. This occupies 90 per cent of the total volume, which is roughly double than the one achieved with conventional HPP technology.

In-Bulk technology fits perfectly into any large beverages production line and allows the use of any kind of packaging after HPP, no matter the material, design or size.

Hiperbaric also offers advice and consultancy for the development of new drinks by HPP in its pilot plants in the US and Spain. In this way, producers will be able to know the process adapted to their brand. •

Hiperbaric - www.hiperbaric.com

BEVERAGES

"According to the International Renewable Energy Agency, the costs of solar PV modules have fallen by 80% since the end of 2009"

A sunny solution

A solar installation at SAB's Alrode Brewery

for the manufacturing sector African businesses are waking up to the potential of renewable energy, and the manufacturing sector is no different.

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ENEWABLE ENERGY - particularly solar PV - is easy to deploy and will decentralised, clean and affordable.

Other sectors have long recognised the benefit of installing solar PV systems on their commercial buildings. The cost reductions of installing solar PV in recent years meant that industrial sectors, including food manufacturing, have taken notice.

One such entity is AB InBev, who entered into a multi-tiered Power Purchase Agreement (PPA) with the Sola Group. The agreement will see solar facilities built across seven different breweries in South Africa by early March 2020. In total, the breweries will support 8.7 MW of solar power installations - enough to produce almost 14 GWh of clean electricity per year.

According to the International Energy Agency, distributed solar PV systems have almost tripled since 2014. It predicts that distributed energy, such as the solar PV systems installed at AB InBev, will grow as much as onshore wind by 2024, making up half of all new solar PV capacity.

This is likely due to the flexibility and affordability of PV plants compared to other forms of energy generation. The rollout of large-scale solar PV systems takes much less time than other generation technologies.

There is also a greater demand and expectation that businesses will take more responsibility for the way in which they operate. This is particularly apparent in the food and beverage sector, whose customers

are starting to demand sustainable products. The industry is also likely to be more acutely affected by climate change than other sectors.

As such, many large food and beverage companies have set sustainability targets, often at a global level. Gugulethu Nogaya, the renewable energy procurement manager at AB InBev Africa, explains that “procuring renewable energy is part of our sustainability objectives global renewable energy commitment is to ensure that 50% of our purchased electricity will come from renewable energy sources by 2020, and 100% by 2025.”

Simonsig Winery, situated in Cape Town is another beverage company that has benefited from purchasing solar power through a PPA. Completed in 2019, the solar PV system at the winery produces 180 000 kWh of solar electricity per year - about the same as taking 34 vehicles off of the road per annum. “We are committed to sustaining the source of our wines, so producing our power from the sun is directly aligned to our goals,” says Billy Sendin, CFO at Simonsig.

Fair Cape Dairies has recognised the benefits of solar too, and is now milking their cows during the day through a solar powered system at their milking parlour in Durbanville, South Africa. The dairy has committed to environmental sustainability initiatives, with CMO Louis Loubser commenting, “As a company, we are totally committed to environmental stewardship

and reducing our impact on the environment [buying solar energy] is part of that commitment.”

PPAs work well for the food manufacturing sector, because they allow companies to concentrate on their core business, leaving solar PV to energy experts who can design, operate and maintain them efficiently. This helps companies to save directly through their operating budgets, as solar energy tariffs are often significantly cheaper than the state utility.

“For large commercial and industrial companies, procuring renewable power enables saving costs, whilst reducing their carbon footprints,” says Chris Haw, chairperson of the Sola Group, who designed, constructed and owns the solar PV systems at AB InBev, Simonsig and Fair Cape Dairies. The PPAs allow these food and beverage companies to pay for the power they consume, rather than laying out large sums of capital for the construction of the systems.

According to the International Renewable Energy Agency, the costs of solar PV modules have fallen by 80% since the end of 2009, making them much more affordable than utility-provided power. During the course of a solar PPA, a client is likely to save significantly due to lower tariff costs. •

Sola – www.sola.co.za

2020 Quarter 2 | Food Manufacturing Africa

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PACKAGING

Re-engineering business

"Business leaders cannot afford to wait for a bailout – the need to innovate, and innovate now, is critical for business sustainability"

with innovation, market shift and optimism With little warning and not enough time to prepare, business submitted to drastic transformation.

Shyam Chirkoot looks at how business leaders will face the ultimate test of survival during this time.

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HE LOCKDOWN IN South Africa was swift, causing pandemonium to industry. Business leaders will be needing a roadmap to navigate from a shattered economy to stability, growth and prosperity.

The pandemic also levered an enormous transitional challenge. Clomark had to close its automotive division during level 5 of the lockdown, but printed packaging for essential items became an area of demand.

It took some 11th hour convincing on our part to secure the supply chain, as some raw material suppliers had initially opted to close. We had to be forthright in our communication with material suppliers to remain open and support government’s assurance that food and other essential items would be available during lockdown.

Clomark’s leaders responded to a new environment, new customers and heightened societal expectations.

Whilst government is making available the stimulus package of R500 billion, it is presently uncertain as to which sectors and businesses will qualify for relief, nor what the qualification conditions are.

Business leaders cannot afford to wait for a bailout – the need to innovate, and innovate now, is critical for business sustainability. Business leaders need to remain focused, optimistic and apply frugality in the new playing field. New norms are quickly replacing ones of the recent past, which may very well present new opportunities.

Not all is doom and gloom, however. While the lockdown stands disastrous for many industries, it has provided opportunities for other businesses. Over the past few weeks, Clomark manufactured printed packaging

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(self-adhesive labels, shrink-sleeves, printed cartons, etc) for food and hygiene products.

Demand for hand sanitisers has seen new brands emerging, and established brands extending their product range to include sanitisers and disinfectants.

High demand for these products, particularly sanitisers in a short period, saw a major shortage in the market. Product manufacturers, together with its supply chain, were under immense pressure to turnaround products quickly. Thanks to internal designing capabilities, we could assist clients from design concept to the tangible product.

We can very well learn from the practices of businesses abroad. Remaining fixated on manufacturing products that may no longer be in demand is a recipe for disaster: the need to pre-empt what the market will be doing over the next year or two is the new challenge. Automotive sales have taken a nosedive in Europe, and South Africa may expect the same, for the near future at least. Supposing businesses focus on its technological capabilities rather than its products, leapfrogging these into other markets that are seeing growth.

An injection moulding company that manufactures automotive components could expand its manufacturing into healthcare essential items such as face shields, or even in creating new, innovative products, stimulating a new demand. We have seen automotive companies, lending their engineering ingenuity to the quick development of ventilators and similar products. Similarly, Clomark has used its current automotive technology to develop disposable plastic aprons for the healthcare sector, offering this to government largely

Food Manufacturing Africa | 2020 Quarter 2

as a charitable gesture.

Businesses in essential services had to think on their feet to implement best hygiene practices, to minimise business and societal disruption.

As the lockdown is eased, businesses must consider employee and business risk going forward, and implement robust risk mitigation procedures. We have seen stringent new procedures being developed by automotive assembly plants, and adopted many good practices into our risk mitigation practices. Where possible, we are keeping as many workers employed, with reduction in working hours, coupled to staff rotation.

This way, at least most employees get a slice of the pie. We are providing company accommodation and company transport to those key employees that are at high risk to coronavirus exposure.

Businesses simply have to adapt quickly to these new circumstances, by remaining optimistic, being creative in re-segmenting the market for new opportunities, and employing a well-considered risk mitigation plan. These are quickly becoming critical success factors for businesses, as we navigate through unchartered waters.

Never has the test on leadership been as demanding. One day, we shall look back at COVID-19 as an opportunity for development, rather than just catastrophe. •

ABOUT THE AUTHOR: Shyam Chirkoot is the managing director of Clomark.

Clomark – www.clomark.co.za

LABELLING

Labelling solutions

that maximise flexibility & performance Labels are key components of any brand marketing mix, allowing manufacturers to differentiate products, giving end consumers the information they need and expect. Precise application of highquality labels typically contributes to an excellent brand experience.

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GROWING VARIETY OF beverage types and bottle formats makes labelling challenging. Flexibility is a valuable benefit to beverage producers. Priorities topping the list include faster product and format changeovers, simple operations and optimised processes that use the same equipment for different label types, ensuring consistent uptime.

Sidel’s EvoDECO labelling solutions meets these demands. Based on a common core and optimised design, they enable producers to deliver different stock keeping units (SKUs). They might include several labelling applications in one multitechnology machine or a single labelling application through dedicated equipment for optimised uptime, reduced footprint and low total cost of ownership (TCO).

EvoDECO’s platform is built using the latest technology regardless of model or configuration. This gives beverage producers the ability to choose solutions based on specific labelling needs and output levels, without compromising on flexibility, efficiency or sustainability.

EVODECO MULTI LABELLER Sidel’s most flexible labelling solution, EvoDECO Multi, brings modularity into labelling. It offers a standardised carousel

EvoDECO Multi modularity in labelling

that can be equipped with up to four different labelling technologies: roll-fed, self-adhesive, cold glue and hot melt. This allows manufacturers to set up machines for their unique labelling needs. They can easily apply several types of labels to different types of containers and packaging materials (PET, HDPE, glass), of varying formats and dimensions (from 0.1l to five litres), on a single machine at speeds from 6 000 up to 81 000 containers per hour. Switching between various labelling modules is quick and easy, thanks to plug and play connections. This offers producers freedom of labelling choice and total flexibility.

As part of the Sidel Matrix platform, EvoDECO Multi has been designed for modularity, flexibility and performance. It allows for up to 36 layout configurations and a 30% faster changeover time. It also offers 98% efficiency with non-stop labelling and lower TCO through reduced electrical

consumption, maintenance time and optimised glue management.

Easy operations, cleaning and maintenance are facilitated by its open, frameless structure. This, together with the re-design of all the single modules, results in a significantly enhanced machine uptime.

Brushless motors integrated into the carousel and the labelling stations remove the need for lubrication and achieve great energy savings.

EvoDECO Multi labeller was developed to handle all labels, even ultra-thin, with utmost precision, ensuring top label quality application and performance at a very high level.

EvoDECO labelling technologies can be installed as dedicated applications, answering manufacturers’ needs for maximum performance.

“SIdel’s EvoDECO labelling solutions offer beverage producers total flexibility and performance to deploy any kind of labelling technologies for all containers”

TOP PRODUCTIVITY AND A SUSTAINABLE FOOTPRINT Boasting four carousel sizes, up to three labelling stations and 24 configurations, Roll-Fed can generate outputs of up to 72 000 containers per hour at an efficiency rate of 98%. It is particularly suitable for water, carbonated soft drinks (CSD), juices and dairy producers. Using hot glue to apply wrap-around plastic labels, it can handle lightweight containers and ultrathin labels. It also allows for better glue control and distribution, combined with reduced consumption.

Ergonomics have been significantly optimised for performance and efficiency as reflected by the linear design of the rollfed station. All main components are fully visible and accessible during production or maintenance, without disengaging the station. Cleaning can be carried out automatically during production by a system

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LABELLING Cold Glue module

Roll-Fed module

installed on the vacuum drum. This removes glue residual for higher performance.

It can also be equipped with an automatic label extraction system (protected by Sidel patent). This ensures no downtime occurs due to labels not properly applied to the bottle or no bottles being present, for a smooth and consistent flow of production.

Label application is carried out with a pad-to-pad transfer, leading to a very stable and accurate process, even at high speeds. A reels auto-splicing system can be activated at very high speeds of up to 30 000 containers per hour resulting in improved productivity.

While developing the EvoDECO Roll-Fed

labeller, ease of operations has been high on the Sidel engineers’ agenda. Solutions can be controlled and adjusted via a humanmachine interface (HMI), which is integrated within the labelling station. The vacuum drum is built in lightweight sectors for easy and quick replacement, without disengaging the station. Patented adjustable pads for longer production time and less time for maintenance are also available.

Glue is melted on demand and circulated at a precise temperature and in smaller quantities, increasing label quality application. This allows for reduced consumption of glue, avoids glue degradation, glue filament and glue

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Food Manufacturing Africa | 2020 Quarter 2

Adhesive module

splashing for better overall quality and improved sustainability.

TOP QUALITY LABELS AND FLEXIBLE CONFIGURATION The adhesive labeller is designed to apply labels at high speed with increased efficiency. It can be equipped with six different carousel sizes, up to five labelling stations and 36 configurations applying plastic or paper pressure sensitive labels. •

Sidel EvoDECO solutions – www.sidel.com/labelling

LABELLING

Production interface

minimises case and pallet labelling downtime Markem-Imaje’s 2200 Production Interface reduces the risk of rework and recalls by minimising the scope for operator error.

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OWNTIME IS REDUCED by the ability to preview and adjust labels digitally.

It is also improved by a large intuitive touchscreen, which helps operators work more quickly.

With downtime, rework and recalls eating into profits, manufacturers must minimise these elements. The 2200 Series Print & Apply (P&A) labelling system for cases and pallets can save up to six days of downtime per year.

Traditionally, labels have been created and stored away from the production line.

Untrained or distracted operators can make mistakes by picking the wrong product label and/or inputting the wrong data from the remote location (e.g. in an office or separate line PC). With no label preview function at printer level, mistakes can only be spotted after printing has started, resulting in production stops and rework.

The Production Interface minimises scope for such mistakes and accelerates changeovers. It also makes case and pallet labelling less resource-intensive to manage, freeing up operators to do other, higher priority activities.

The improved storage capacity means labels are effectively stored en masse at printer level with limited image editing capabilities, protecting layout and data integrity, while increasing speed. Enhanced connectivity also makes it easier for label formats and data to be retrieved, on demand, from a remote location directly to the printer via the CoLOS information management system.

Incorrect label selection by operators can also be eliminated by enabling keyboardfree label selection and variable data updating through a connection to a handheld barcode reader - linked to a production

Warnings and alerts can easily be viewed in the user’s chosen language

manifest. The Production Interface’s large touchscreen shows exactly how variable content will appear on the eventually printed label. If needed, operators can easily make six types of minor adjustments, such as label position and print contrast, digitally via the interface. In other labellers such setting changes can be so difficult to access that operators commonly resort to manually moving the printer product sensor which can result in equipment damage and personal injury.

Available in 261mm or 396mm touchscreens, colour-coded printer statuses are more visible at a distance so problems can be spotted and addressed without delay. •

Markem Imaje – www.markem-image.com

2020 Quarter 2 | Food Manufacturing Africa

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LABELLING

Plastic recycling labelling

"We have a unique opportunity to change and rebuild systems to work for people, business and the planet”

confusing and inconsistent Consumer movement and UNEP set out five global recommendations for action to tackle complexity of packaging information for consumers

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GLOBAL ASSESSMENT of recycling and sustainability labelling on plastic packaging has found only 17% of assessed labels give consumers quality information to make informed recycling and purchasing decisions.

The research from the UN Environment Programme, Consumers International and the One Planet network found that 20% of the 30 worldwide labels assessed were given a negative score by consulted experts, 17% were positive with the rest receiving mixed or neutral results.

In response the report authors have created five global recommendations for action to engage business, policy makers and standard setters in creating better plastics labelling with the aim to make sustainability the easy choice for consumers.

Consumers are increasingly aware of the impact of plastic on the environment and want to reduce their use. However, the information provided to them is often unclear, leading to reported confusion and mistrust. There is a lack of standardisation and accountability with individual brands creating their own labels and claims without third party certification.

Globally, only about 9% of plastic waste has been recycled and about 12% has been incinerated. The vast majority ends up in landfill or leaks into the environment.

This is far away from the global vision for plastics to be 100% reusable, recyclable or compostable. Rising public awareness and concern about plastics has encouraged businesses to increasingly communicate this information about their packaging.

However, the information is not always clear or actionable for consumers.

A global, multi-faceted, multi-

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stakeholder approach is the only way to tackle a crisis on this scale. Better plastics labelling is a simple and powerful way to help consumers to buy more recyclable and recycled products and to dispose of them correctly.

Report authors, UN Environment Programme and Consumers International are now taking forward the report’s recommendations on plastics labelling. They will be working, with key strategic partners, to enact the five global recommendations for action: 1. Businesses following the Guidelines for Providing Product Sustainability Information in their plastic packaging communications.

2. Global consistency when it comes to definitions relating to the content and reusability of packaging or disposable items.

3. The definitions and technical requirements used in standards related to recyclability, compostability, and biodegradability should better reflect real world conditions and be more attentive to accessibility and consumer understanding.

4. The use of the ‘chasing arrows’ symbol should be restricted to indicating recyclability.

5. Informative and verified recycling labels should be adopted and their proper use enforced.

Helena Leurent, director general, Consumers International says, “As the world rebuilds after COVID-19, we must focus on rebuilding our economy but doing it in a way that meets the Sustainable Development Goals. We have a unique opportunity to change and rebuild systems to work

Food Manufacturing Africa | 2020 Quarter 2

Better labelling will forge the way for better recycling practices

for people, business and the planet. To accelerate sustainable solutions to the world’s biggest challenges we need to bring together dedicated, innovative and ambitious people across all areas of the plastics infrastructure.

“Consumers are aware of the impact of plastics on the environment, however information provided on plastics is not always clear and actionable. The five global recommendations for action will support businesses, policy and standard setters to enable consumers to make sustainable choices.”

The research also found a confusing use of the chasing arrows symbol associated with recycling. There is no standard practice for its use and brands can use the symbol for any meaning.

An example of this is the Green Dot label.

The design of this label is reminiscent of the universal recycling symbol, but does not indicate recyclable, instead it means the brand has paid into a scheme which recovers, sorts and recycles sales packaging in the EU. A valid and useful scheme but the symbol is confusing for consumers who could mistake it for recycling information.

During the expert consultation, labels that inform about compostability and biodegradability emerged as the most problematic. While research suggests consumers prefer packaging that is compostable or biodegradable, access to industrial composting facilities is very limited and consumers are confused about how to dispose of these items. Therefore, these materials are often contaminating garden waste streams and recycling streams, simply going into household waste or in the worst case, littered into the environment. •

OUR HAND IN THE FIGHT AGAINST COVID-19

“Manufacturers of self adhesive labels, shrink sleeves, folding cartons, sachets & wrappers.”

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