Food Review February 2021

www.foodreview.co.za

FEBRUARY 2021 Vol. 44 • No. 1

SOUTH AFRICAN JOURNAL FOR FOOD AND BEVERAGE MANUFACTURERS

NON - ALCOHOLIC

0.0% DISTILLED

CREATING HOPE THROUGH FLAVOUR PIONEERING Colours & flavours Make the move to colouring foodstuffs Plant & security software Processing tech gets Industry 4.0 ready Beverage processing technology Inline solutions you didn’t know you needed

Consistently

exceptional products.

The best baking starts with quality ingredients.

Choose SUPREME FLOUR every time.

CONTENTS FEBRUARY 2021 Vol. 48 • No. 12

Secure, stable and adaptable plant operation can be a reality

28

CLEAN LABEL INGREDIENTS Transparency Triumphs a key trend for 2021

14

A growing market for ice-tea with clean label claims “Consumers are demonstrating an increased desire for healthier and controlled lifestyles: they crave alcohol-free and adult beverages and don’t want to compromise on either the taste or the experience”

7

NEWS Global partnership impacts water safety Steviarome battle settled amicably UPM scales up its linerless business Collaboration will solve packaging sustainability challenges Local disinfectant a COVID-19 superstar Packaging hits the right note for smart food Avery Dennison launch rDT paper labels

www.foodreview.co.za

Multivac celebrates 60 years of processing excellence

10

MARKET WATCH Alcohol ban: It’s about more than just booze How robots will streamline the world

13

PRODUCT FOCUS Get ready for industry 4.0

16

COLOURS & FLAVOURS SK Chemtrade appointed local distributor for Chr. Hansen

Certification that manages your risk profile The move towards sustainable colouring foods How to ensure stability in beverage NPD Riotous colours drive consumer engagement New brand identity for IFF & DuPont Umami hits a high note Exciting pink shades for fat-based applications

32

BEVERAGE PROCESSING TECHNOLOGY High-performance labels help SA recycle The pros and cons of beverage heating systems Quality protection for all your production needs New tank cleaning technology launched in SA Monitor inline performance effortlessly

26

41

Reliable data transmission using a second channel

It’s difficult to imagine a world without MAP

PLANT & SECURITY SOFTWARE

MAP & VACUUM PACKAGING

FOOD REVIEW | FEBRUARY 2021

3

EDITOR’S COMMENT

THE TEAM EDITORIAL

This is the year to let your senses wander

Editor: Maryke Foulds +27 (0)11 715 8012 maryke.foulds@newmedia.co.za Layout & Design: Naresh Budraj Contributors: Craig Groenewald & Stuart Rigby 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

The year 2020 was turbulent and unpredictable, but also pushed boundaries; forcing the industry to find new and innovative solutions to deal with fast-tracked consumer trends.

F

or those consumers who didn’t travel

and new tank cleaning equipment for all CIP

as much as normal or dine out as

requirements from German-based AWH on

frequently, the ability to generate some

page 38. We also track the benefits of using

of the novelty and interest they’d usually get

inline robotic systems for the production of

from other sources was a major development.

quality beverages. More on page 40.

Sales Executive: Càndida Giambò-Kruger +27 (0) 71 438 1918 càndida.giambò-kruger@newmedia.co.za INTERNATIONAL SALES Germany/Austria/Switzerland: Eisenacher Medien Erhardt Eisenacher +49 228 249 9860 info@eisenacher-medien.de Italy: Ngcombroker Giacomo Rotunno +39 370 101 4694 g.rotunno@ngcombroker.com Taiwan: Ringier Trade Media Sydney Lai +886 4 2329 7318 sydneylai@ringier.com.hk

This was, of course, coupled to transparency

We are super excited to announce the

throughout the supply chain – with six in ten

launch of our new e-book, Just Vegan, in

consumers interested in knowing more about

March and for ease of use we have also taken

their foods’ origin.

Bakery Review digital. Be sure to watch

CIRCULATION

our social media pages and website at B2B

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

A major theme for 2021 is health. Nielsen indicates that companies looking to add benefits and claims to products that prioritise

Central to subscribe and get your free copy.

Lastly, the Symrise/Food Review New

PUBLISHING TEAM

health, such as probiotics in dairy food and

Product Competition is hotting up with a

General Manager: Dev Naidoo

sugar reduction in beverages and dairy drinks,

lot of exciting products entering. Don’t

Production Controller: Mandy Ackerman

will see an upswing.

miss this opportunity of connecting with

Demand for global flavours is also expected to intensify in 2021 as the effects of the

industry peers by highlighting your latest

JOHANNESBURG OFFICE

product innovation.

New Media Publishing, Ground floor, Media Park, 69 Kingsway Avenue, Auckland Park 2092 Tel: +27 (0)11 877 6111 Fax: +27 (0)11 877 6198 POSTAL ADDRESS PO Box 784698, Sandton, Johannesburg 2146

pandemic linger and consumer interest in

E-mail maryke.foulds@newmedia.co.za

new and novel tastes continues to grow.

or berlinda.texeira@newmedia.co.za for your

South Africa is seeing a lot of interest in

information pack.

Published by New Media, a division of Media24 (Pty) Ltd

colouring foodstuffs. Turn to page 16 now for our colours & flavours feature in which we look at the new colour portfolio on offer by

Art Director: David Kyslinger

MANAGEMENT TEAM

Happy reading,

MANAGING DIRECTOR: Aileen Lamb

SK Chemtrade, Diana Foods’ custom-made solution for sweet and beverage matrices and

COMMERCIAL DIRECTOR: Maria Tiganis

how the colour and flavour of a beverage can

BRAND STRATEGY DIRECTOR: Andrew Nunneley

impact commercial success.

CHIEF FINANCIAL OFFICER: Venette Malone

Beverage processing technology is

CEO: MEDIA24: Ishmet Davidson

always an interesting topic and no less so

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

in this edition of Food Review. We focus on high-performance labels that will help South Africans to recycle easier (page 34)

@foodreview13

@SA_FoodReview

SA_FoodReview

EDITORIAL ADVISORY BOARD

4

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

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

Dr Aubrey Parsons

Dr Heidi Grimmer

Managing director of Symrise South Africa; chairman of SAAFFI.

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

Rudy McLean

Gail Angela Macleod

FEBRUARY 2021 | FOOD REVIEW

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

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

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Are you READY? 2020/2021 Food Review/ Symrise

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

platforms. The grand prize also includes a trip

goal is to provide local and international brands,

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

featured on local shelves, the opportunity to

exciting trade shows where future trends are

showcase their innovative new products.

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

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

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

Entries are now open,

and close on 1 June 2021!

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

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NEWS

Solenis and Diversey sign global partnership agreement Manufacturers of specialty chemicals Solenis has signed a global partnership agreement with Diversey, a leader in the hygiene, cleaning and infection prevention industry. Diversey is set to become Solenis’ new distribution partner for its complete portfolio of water and process treatment chemicals to the F&B industry with immediate effect. “The combination of Solenis’ extensive portfolio of water treatment chemistries, equipment and technical expertise with Diversey’s cleaning and sanitation solutions will be a great asset to the industry,” explains John Panichella, Solenis CEO. “We look forward to strengthening our commitment and providing value through a holistic approach to our food and beverage customers globally.”

WINEMAKING & BEVERAGE BOTTLING EVENT RESCHEDULED The 29th edition of Simei has been postponed and will now be held at Fiera Milano, Italy from 15 to 18 November 2022. Simei is a complex B2B event and with its logistics and international buy-in it is difficult to guarantee an adequate business response to the important investments required of exhibitors and the expectations of visitors. The organisers are studying opportunities for analysis and professional meetings on- and offline over this coming year, to maintain a strong bond with the sector.

Kerfoot reaffirms sustainability efforts AMICABLE SETTLEMENT REACHED PureCircle and Almendra have reached an amicable settlement in a patent dispute in the US relating to Almendra’s Steviarome products and its use thereof. As of 31 December 2020, PureCircle and Almendra voluntarily resolved the litigation with all claims and counterclaims subsequently being dismissed. As part of the settlement, Almendra signed a license agreement with PureCircle, which allows Almendra to continue selling its Steviarome flavour ingredients worldwide. All other terms of the agreement remain confidential.

Kerfoot Group was awarded the silver medal from EcoVadis for its commitment to supporting and advancing sustainability throughout the business.

This award now places Kerfoot, a supplier of natural, organic, and essential oils and ingredients to the personal care and food manufacturing sectors, in the top 5% of assessed companies in the markets it operates in. EcoVadis is a prestigious awarding body, and its assessments encourage companies to implement practices and processes that enable more eco-friendly and ethical business operations across supply chains. “This accreditation is a significant moment for the business. EcoVadis is an esteemed awarding body and receiving this silver award is a great acknowledgement of the hard work our teams have put in over the last 12 months to ensure our

sustainability targets are being met,” notes Sarah Bradley, Kerfoot CEO. The endorsement secured by the group will enable it to access more brands for potential collaboration as many blue-chip brands and companies prefer to only work with EcoVadis-accredited businesses.

During the evaluation, the group was assessed on its performance across 21 key indicators covering the environment, labour and human rights, ethics, and sustainable procurement.

FOOD REVIEW | FEBRUARY 2021

7

NEWS

EXPEDITING BOTTLE CYCLES IN ITALY

The global manufacturer of plastic packaging and recycling specialist, the Alpla Group, is investing more than €5m in an extrusion system for food-grade recycled PET (rPET) made of used PET bottles (so-called post-consumer material) at its site in Anagni, Italy. The plant processes around 50 000 tonnes of PET a year. In future, a substantial portion of the volume required is henceforth to be supplied in the form of recycled material, giving customers the option of sourcing preforms made partly or even entirely of rPET. The company is installing an extrusion system for 15 000 tonnes of rPET a year at the existing business premises. The investment sum for the construction of the building needed and for the system totals more than €5m. It is scheduled to go into operation in the second half of 2021. “We will buy in PET flakes made from used household packaging from local recyclers, process them into food-grade rPET and then use this at the site for preforms,” says Fabio Mazzarella, plant manager.

UPM RAFLATAC SCALES UP ITS LINERLESS BUSINESS

Linerless portable printer

The company is strengthening its position in the fast-growing linerless label stock market by scaling up its production capacity and building a new production line in Nowa Wies, Poland. Direct thermal (DT) linerless labelling is a cost-efficient and sustainable alternative to traditional label stock. Driven by sustainability trends and the need for increased efficiency, linerless has quickly gained ground alongside traditional labelling technologies. Boosted by growing demand in end-uses such as grocery labelling, logistics and quick-service restaurants, the DT linerless market has seen approximately 15% year-on-year growth in recent years. “This investment in linerless is a natural continuation of our innovative product and technology development work and is a timely response to current market needs. Sustainability and efficiency benefits are significant as linerless brings up to a 40% reduction in material usage. This enables our end-users to improve their carbon footprint and reach their sustainability targets,” says Antti Jääskeläinen, VP UPM Raflatac. Thanks to its in-house-developed proprietary technology, product performance and existing global distribution network, UPM Raflatac is now ready to scale up its linerless production and take full advantage of the DT linerless opportunities available with converters, original equipment manufacturers and end-users. The investment includes a new linerless coating line and increased slitting and packing capacity, increasing the company’s DT linerless annual production capacity by 100m m 2.

8

FEBRUARY 2021 | FOOD REVIEW

Collaborative innovation to solve packaging sustainability challenges Tetra Pak has introduced a new collaborative innovation model with paperboard producers, a move aimed at tackling the food packaging industry’s sustainability challenges. The traditional operating model of a linear supply chain has changed, and a new partner ecosystem model is emerging, where the entire industry works in close collaboration.

This brings together not only producers and suppliers, but also research institutions, universities, and start-ups in an attempt to find solutions. According to the latest research, the global food supply chain system is responsible for 26% of global greenhouse gas emissions; a third of all food is lost or wasted somewhere in the supply chain; fossil fuel-based materials need to be phased out; and significant improvements are needed to the way packaging is dealt with after use. “We are joining forces with our strategic partners and paperboard producers to find solutions.

It’s possible to make a completely sustainable package, but you have to make it safe. If you can’t make it at scale, you can’t minimise food waste, and you can’t serve a growing global population. To bring those three things together takes very strong collaboration,” says Laurence Mott, VP for development and engineering at Tetra Pak. Paperboard producers are united in their approach to tackle carbon emissions and have the ambition to create a net-zero carbon future.

NEWS

LOCAL DISINFECTANT ROCKS EU SARS-COV-2 TEST RESULTS Biodx has received official confirmation from The Netherlands Organisation for Applied Scientific Research that the company’s active ingredient b bioactive has a 99.987% reduction against the SARSCoV-2 virus for surface disinfection and hand sanitisers. “Most claims that are being made are based on work done on other viruses,” explains leading virologist Dr Alex Alexandre from the CSIR. “However, it is necessary that if a product claims to be active against SARS-CoV-2, it must be tested specifically against this virus. Because it works on one virus doesn’t necessarily mean that it will work against other viruses, no matter how related they may be.” According to experts, this is now the only South African manufactured product offering a guarantee of safe, fully-effective usage against this virus.

SUSTAINABLE PACKAGING HITS THE RIGHT NOTE FOR SMART FOOD Mondi has created three sustainable packaging products for a new range of vegan products.

Each bespoke packaging solution has been designed to provide premium product freshness for consumers and ensure a standout appearance on the shelf for retailers. Using a truly collaborative approach, Mondi supported Norwegian consumer goods company Orkla’s sustainability agenda, which includes launching healthier food products, reducing food waste and offering environmentally-friendly choices.

Orkla’s three Frankful products benefit from tailor-made packaging that extends shelf life, balances portion control and is recyclable.

Original soft tortillas will be one of the first food products to be packaged in Mondi’s innovative BarrierPack Recyclable, which uses a high-barrier, lightweight mono-material and a reclose tape to keep the food fresh in its original packaging and prevent waste. Taco spice mix is packaged in a paper-based laminate, created from FSC-certified paper and a film made from renewable resources.

Tortilla crisps are kept crunchy and fresh thanks to Mondi’s metal-free, high-barrier laminate, which makes the new solution completely recyclable. It eradicates the need to include a metallised layer while retaining the crispness and avoiding grease leakage.

WORLD-FIRST IN DIRECT THERMAL PAPER LABELLING Avery Dennison has introduced rDT, the first commercially available direct thermal paper labels to contain recycled post-consumer waste.

Direct thermal (DT) paper is a popular material due to its ease of use, high print speed, high image resolution, and a wide range of compatible printers. Avery Dennison’s new rDT is the first recycled, uncoated direct thermal paper label material available on the market. “We’ve seen a sharp rise in demand for sustainable direct thermal solutions, especially in the logistics and e-commerce space,” says Vincenzo Palumbo, product manager direct thermal paper. “That such a widely-used material didn’t have a recycled option available showed a big gap in the market, and we’re excited to introduce rDT to meet the clear demand for sustainable labels as well as push the labelling industry towards more regenerative practices,” he explains. rDT is a BPA-free, FSC-certified direct thermal uncoated paper that contains post-consumer recycled waste. The material’s performance is on par with standard DT paper, including visual appearance, conversion, printability, and barcode readability.

FOOD REVIEW | FEBRUARY 2021

9

NEWS MARKET WATCH

The alcohol ban:

it’s about more than just booze The government-imposed alcohol ban impacted not only those that directly manufacture, distribute, sell and consume alcoholic beverages but also suppliers to this industry, writes Craig Groenewald.

he cascading effect of alcohol

T

The wine industry has a surplus of 289

prohibition includes the loss of

million litres due to last year’s lockdown ban

sulphate, as well as UVC lamps and water

excise tax revenue to SARS but also

and the excise tax paid on last year’s wine

pumps, have been severely impacted.

to manufacturers, winemakers and craft

production was R4.39 per litre which amounts

brewers. The impacts are many-layered.

to R1.27bn.

PEOPLE MAKE THE INDUSTRY

which leads winemakers to ask the impossibly

Bacteria and contaminant yeast will have a

Recent articles published on Fin24 confirm

tough question: What to do with this year’s

chance to get a foothold in breweries that are

that the alcohol industry employs upward of

harvest? They will most likely have to destroy

shut. For detergent suppliers, the shelf life of

415 000 people.

last year’s product or try to rework it into hand

their detergent already supplied deteriorates

sanitiser or grape spirit – at a massive loss.

over time. This combined with lower efficacy

This wine currently occupies storage space,

This number includes those that harvest crops, trash collectors and recyclers to plant

It’s that or frantically find an offshore buyer,

produce calcium chloride and calcium

The same holds for detergent manufacturers. Manufacturing plants are cleanest when they are run continuously.

means that brewers may blame suppliers for

and process engineers. No production means

which means South Africans could start to

poor microbial results and then change to a

no waste-product treatment and no by-

lose some of the world’s best wines to the

different supplier.

products such as spent grain, sold as animal

export market.

food; and spent yeast, used in the production of products such as Marmite.

With reduced beer sales comes reduced hops and barley requirements. This means

equipment for conducting non-routine

that there will be a massive surplus in 2021

analyses is going out of business as no

in which prices may plummet as competition

products are being sent to them.

to sell increases. An off-spin of this surplus is

FAST FACT New product development, launches, consumer research and NPD have been severely curtailed by the ban on alcoholic beverages.

to avoid product destruction.

Farmers or brewers may rent storage space, which is not purpose-built for these consequences such as cross-contamination with non-food-grade products as well as contaminant pests and microbes.

Glass and crown manufacturers must leave end of the life of that furnace.

WHAT HAPPENS TO LOCAL MATERIALS

temperature and if allowed to cool, the furnace

Grapes and hops are in the process of being

becomes damaged. It is reported that Consol

harvested right now for wine and beer

Glass furnaces stay on at a cost of R8m per

production, but what of last year’s leftover

day. Also left out in the cold are label and label

harvests? Farmers plan for local and export

glue suppliers, designers and manufacturers.

It takes 12 days to reach the target

markets and purchase farming necessities against the sale of these harvests. Spend

WATER TREATMENT SUPPLIERS

is proportional to calculated yield so when

Different products have different water

there is an excess of product, prices tumble,

specifications and the management of

resulting in loss of livelihood, product

water and downstream effluent is often

and materials.

outsourced. Manufacturing plants that

FEBRUARY 2021 | FOOD REVIEW

South Africa has a vibrant and strong wines, beers and spirits sector. To shut the entire sector down again will mean irreparable harm to the industry. •

raw materials which could lead to unwanted

their furnaces running as a stop means the

10

Also affected are laboratory services and specialist equipment suppliers. Expensive

ABOUT THE AUTHOR Craig Groeneveld is a master brewer with 22 years’ experience in the beverage industry.

He owns SCG Consulting CC and Master Brewer Consulting which service the beverage industry. His specialties include: Manufacturing technology, problem solving, quality management, technical audits, beverage design and optimisation, spirits blending, new product development, novel processing, production innovation and sensory training.

MARKET WATCH

Robot streamlines

food deliveries in a pilot trial An autonomous mobile robot has been seen moving around the corridors of the Redi shopping centre in Kalasatama, a neighbourhood in Helsinki, Finland.

O

perated by Omron’s solution partner Dimalog, the robot was taking part in a month-long ‘Home-on Demand’

automated courier service trial. This is testing the potential for using autonomous robots for deliveries to urban homes. It’s part of a larger experiment called the Six City Strategy ‘New solutions in city logistics’ project, which is investigating all possible options for last mile deliveries in Finnish cities. It’s looking for solutions that will organise urban logistics as lightly, sustainably and efficiently as possible.

REFINING THE ROBOT Omron, Dimalog and Muotohiomo worked together to refine the operation and design of the robot so that they met the specific needs of the project. To move around successfully, the robot had to navigate the supermarket and tower block corridors as using elevators and service tunnels. As it moved, the robot both whistled and talked in Finnish (using a speech synthesiser).

Lotta Toivonen, development manager for Housing Services at SRV (which built both the shopping centre and the Majakka tower block) comments, “The idea of whistling is that it’s

“Mobile robots can dramatically boost the productivity of logistics operations. They can navigate effectively and provide invaluable support to human workers. This enables employees to focus on other tasks that require complex human skills”

a funny thing. On the other hand, people also

The robot used on the trial was an Omron LD model - a self-navigating autonomous mobile robot (AMR). Unlike traditional autonomously guided vehicles (AGVs), Omron’s mobile robots don’t need any expensive modifications to facilities (such as floor magnets or navigational beacons). They navigate by the natural features of the facility, having been designed to move material within challenging environments that might include confined passageways, as well as locations where there might be people moving around.

Omron’s software also integrates with a company’s other systems so that the robots can become operational in minimal time.

Esa Korhonen, area sales mnager at

realise that the robot is coming. It speaks a bit, and people greet it. It is treated as if it

loaded by staff into the robot, which would

was a person.” Kaisa Spilling of Forum Virium

then deliver the order to the relevant business

adds, “It’s been fun to see how people along

or apartment. The customer would receive an

the way feel like it’s human. It might say in the

automatic notification as soon as the robot

elevator, ‘I’m sorry I would like to get out here’

delivered the item. Kaisi Spilling remarks,

or ‘Oops, the elevator is full, I’ll ask to use

“During the coronavirus epidemic, the robot

another elevator.’”

has brought lunches for homeworkers. Lunch time has been fully booked.”

RUNNING THE TRIAL

SELF-NAVIGATING ROBOTS

Throughout the trial, the robot could

So, how did the trial work? Each delivery

request an elevator itself but needed an

started with the receipt of an online order

escort to open any doors that might have to

from a customer using the Asumi platform.

be kept closed due to fire safety regulations.

Orders could also be placed through the

The escort was a university service design

supermarket by the shopping centre's

student, who reported any problems

smaller businesses. The items (mainly meals)

encountered by the robot and observed its

would be collected at the supermarket and

interaction with people.

Omron in Finland explains, “Our mobile robots can dramatically boost the productivity of logistics operations. They can navigate effectively and provide invaluable support to human workers. This enables employees to focus on other tasks that require complex human skills.”

Kaisi Spilling concludes, “We are looking for new agile logistics solutions in the city.

We are exploring how we could improve the smoothness of everyday life in building the future. Robotics is essentially related to a smooth everyday life.” •

Omron – www.industrial.omron.co.za

FOOD REVIEW | FEBRUARY 2021

11

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a central vacuum supply, speed control is

A standard built-in PLC records and stores

the more suitable option. In this case, the

all operating data on a permanent basis. This

vacuum pump maintains the pre-selected

enables not only complete, uninterrupted

vacuum level, regardless of how the pumping

data recording, but also warning and alarm

speed changes. Once the required vacuum

functions, among others. Using the self-

level is in place, the R 5 PLUS continues to

explanatory menu structure on the display,

run at a minimum speed of 35Hz, enabling it

operators can decide when these warnings

to respond to a sudden need for increased

and alarms are displayed and/or trigger an

vacuum pump covers a pumping speed range

pumping speed by increasing the rotational

action. All data recorded by the PLC can

from 440 to 760m per hour and reaches an

speed. In the event of extended breaks, the

be transferred to other PLCs, computers or

ultimate pressure of 0.1 millibar. All operating

vacuum pump can also switch on and off

SMS control units in either analog or digital

data is recorded and saved on a permanent

automatically thanks to Ecomode.

form, meaning that the R 5 PLUS rotary vane

Thanks to its variable speed drive, the 3

basis. This data can be accessed directly

The R 5 PLUS vacuum pump is based

on the built-in display or transferred via a

on Busch's proven rotary vane vacuum

Modbus TCP/IP client/server protocol. A

technology. Thanks to its stable volume flow

remote control of the vacuum pump via a

curve, this vacuum pump can still reach

computer is possible.

70% of its pumping speed at atmospheric

vacuum pump has full connectivity. •

Busch – www.busch.co.za

FOOD REVIEW | FEBRUARY 2021

13

COMPANY FOCUS

Pushing boundaries in sophisticated adult drinks

Alcohol-free spirits? This may sound like a contradiction in terms, but it’s an exotic new category pushing the boundaries of new product development.

This revolution is shaping the future of tomorrow’s drinking culture. Maryke Foulds tracks evolving consumer demand as these products continue to grow.

C

onsumers are demonstrating an

reason for alcohol moderation. Yet, rather

Others are staying away from alcohol for

increased desire for healthier and

than posing a contradiction, conscious

reasons involving religion, pregnancy or

controlled lifestyles; they crave

consumption and indulgence can go hand in

medication; or they just want to save money.

alcohol-free and adult beverages and

hand. There is an increasing number of ways

don’t want to compromise on either taste

to combine them.

or experience.

Consumers have many reasons for

If you take just a superficial look at store shelves, you’ll note that healthier alcoholalternative variants are widely missing.

reducing their alcohol intake. Some dislike the

Yet, if you look more closely at recent

integral concept in healthy drinking.

taste of alcohol, while others are passionate

market developments, the changes are

Health consciousness is the number one

athletes who want to keep training.

already evident.

‘Better-for-me’ has become an

Alcohol carries a variety of different flavours and sensations and has a big effect on flavour intensity and release. Symrise, therefore, had to rebalance the missing edgy and biting notes.

14

FEBRUARY 2021 | FOOD REVIEW

Volatile and sensitive ingredients tend to lose their flavour impact over time. The low pH-value necessary for this type of product especially reinforces flavour degradation. This applies in particular to terpenes in citrus products.

COMPANY FOCUS

FAST FACT Globally, alcohol-free bars are popping up to provide an alternative establishment where consumers can enjoy a bar atmosphere while drinking sophisticated alcohol-free drinks and cocktails.

Over time, additional beverage categories followed and began to join the trend by

Globally, alcohol-free bars are popping up to provide an alternative where consumers can enjoy a bar atmosphere while drinking sophisticated alcohol-free drinks and cocktails. And this trend extends beyond locations. An increasing number of domains are influenced by this movement. Have you heard of ‘Dry January’ or ‘Sober October’?

During these monthly events, millions of people abstain from drinking alcohol.

AN EVOLVING TREND The trend towards alcohol-free and lowalcohol beverages started two years ago with gin alternatives. Manufacturers started developing botanical waters to create the taste of gin but without the alcohol content.

low- and alcohol-free alternatives.

“We have mastered the challenges using

developing alternatives to dark spirits

our expertise in extraction and distillation

and aperitifs.

technology, allowing consumers to enjoy

“We've used our extraction and distillation technologies to create a best-in-class portfolio that caters to the technical needs of this new category.

This enables us to create a product range that covers different solvents, labelling options and taste directions so it will appeal to a wide variety of consumers”

themselves without compromising on taste or the social experience. Therefore, we are now able to provide support with innovative concept ideas and leading-edge solutions,” Claudius Kohrt, marketing director enthuses.

SHELF LIFE: Ethanol greatly impacts the flavour and microbiological stability, and the shelf life of the product. Symrise could meet these challenges and master the balancing act, creating sophisticated alcohol-free beverages that taste like authentic alcoholic spirits.

“We have developed ideal alternatives to drinking while not drinking for people who still want to enjoy the taste or the social experience. To achieve this, we built on our decades of experience and expertise in the alcoholic beverage industry and our deep understanding of the development of alcoholic products; and then applied this to non-alcoholic beverages.

“We have used our extraction and distillation technologies to create a best-in-

Thus, even if alcohol-free spirits are a

class portfolio that caters to the technical

niche product at the moment, they are an

needs of this new category. This enables

extremely fast-growing and emerging new

us to create a product range that covers

category that holds enormous potential for

different solvents, labelling options and taste

the coming years.

directions so it will appeal to a wide variety of consumers. In order to thoroughly understand

Some key taste ingredients are waterinsoluble, such as terpenes from juniper.

This makes it difficult to replicate an authentic, ‘true-to-spirit’ taste profile in an alcohol-free matrix.

MEETING THE CHALLENGE

consumer wishes regarding the moderation of

The creation of fantastic, complex non-

alcohol, we conducted a study on the drivers,

alcoholic drinks brings challenges with it and

barriers, taste preferences and needs in

adds various complexities. This growth in

different markets,” concludes Kohrt. •

consumer demand has encouraged Symrise to experiment creatively. In so doing, the company had to consider several aspects and overcome barriers to the development of ideal

Symrise – www.symrise.com

FOOD REVIEW | FEBRUARY 2021

15

COLOURS & FLAVOURS

A natural colour explosion!

Chr. Hansen Natural Colors are highly regarded manufacturers of colours sourced from natural products. These ingredients can assist manufacturers in bringing safe and appetising products to consumers.

D

eep insights about markets, regulatory requirements,

NATURAL COLORS PORTFOLIO INCLUDES:

applications, pigments and phytonutrients places the company

• FruitMax® - range of colouring foods with a full palette of vibrant,

as a dynamic partner with a large and vibrant colour portfolio. In

natural colours. Minimally processed fruit, vegetable or edible plant

addition, its nutraceutical range has scientifically documented

concentrates, colouring foods are the fastest growing colour type

health benefits.

in the food and beverage industry. Crafted with traditional

Whether you produce beverages, confectionery, dairy-based or other prepared foods, Chr. Hansen matches the right colour with your

production methods – without preservatives, FruitMax can be clearly and simply labelled on a list of ingredients.

application. Covering a wide range of natural colours and fruit and

Why use FruitMax?

vegetable concentrates, there are more than 600 unique products

• Free from preservatives

currently available.

- C an be labelled simply as fruit and vegetable juice concentrates

Robust, global quality control and supply chains ensure

- S tandardised to provide the same shade in every production batch

the consistent delivery of the right quality product - in the right

- Gently crafted from fruit and vegetables

amount and at the right time. From raw material selection and supplier

- Provide a vibrant shade with good stability.

quality compliance at the growing location to production, packaging, distribution and application on your premises, Chr. Hansen Natural Colors implement strict quality control, product safety and product security in all their facilities.

• C apColors ® – patented technology that imitates how pigments are protected in nature. Products are ideal for food and beverages that undergo heat treatment, homogenisation, or are exposed to light.

Why use CapColors?

- Remarkably brighter than other colours from natural sources - Possible to create new colour shades - Cost-efficient due to high colour potency - Better dispersibility.

• iColors ® – vibrant instant powder colours. Developed specifically for powder products such as instant beverage, bouillon and pudding powders that are hydrated at home, iColors plate powdered

We are proud to announce we are the new distributor for Chr. Hansen Natural Colours in Southern Africa.

products evenly and dissolve easily in liquids ensuring a vibrant color in the hydrated product.

Why use I-Colors?

- Excellent plating capabilities - No dephasing, so colour does not migrate to the bottom of the pack - When hydrated, the powder dissolves easily without lumping or forming color spots - Easy to handle in production as it is free flowing and easy-to-dose.

With unique application and local market expertise, Chr. Hansen uses nature’s colours to develop new food products that further differentiate your brand. Its regulatory, technical and marketing expertise removes complexity and risk from the development and launch process.

CPT: 021 551 0681 | JHB: 011 974 1124 info@skchemtrade.co.za | www.skchemtrade.co.za

Strong partnership with brands helps them make the best natural colour choice for their food – getting it right the first time. Like any new ingredient, natural colours may require some adjustments to your production process. This guide outlines the process and highlights the most important issues you may need to address to ensure a truly vibrant result. All products are supplied locally through SK Chemtrade. •

SK Chemtrade – www.skchemtrade.co.za

16

FEBRUARY 2021 | FOOD REVIEW

COLOURS & FLAVOURS

Certification Partner Global (CPG) helps you manage your business risk profile.

Compliance with, and certification to an international standard together with regular audits will ensure that you remain on track to manage your business risk and keep your customers thrilled.

W

ith its technical expertise,

as well as charge our clients affordable South

accreditations and customer focus,

African rates,” Thea Laufs of CPG explains.

coupled with the commitment to

DETERMINING AN AUDIT DURATION • Scope of audit

assist all businesses, large and small across

TAKEOVER AUDIT

all industry sectors, CPG ensures that it

An audit can be taken over at any stage by

• Based on the following:

remains a preferred supply of risk profile

a certification body. The certificate will

• Size (staff numbers, full time, part time,

auditing through its management system

show the same certification cycle dates.

certification services, as listed below.

For example, if takeover is conducted during

• Risk assessment /rating

“Although we are an international company,

• Based on IAF documentation

contractors etc)

Surveillance 2 , then recertification will be the

• Nature specific regulatory requirements

we own the Africa agency. This enables us to

following year to complete the three

• S tandard operating hours – single shift or

assist with local requirements and demands

year cycle.

multiple shifts per day. •

CERTIFICATION/AUDITS Application to CB

ON OFFER • HACCP SANS 10330

Request

Quote from CB based on requirements

• HACCP Codex

Quote from CB based on Audit cycle

• FSSC 22000

Stage 1 Audit

• GFSI Basic • GFSI Intermediate

Stage 2 Audit

• ISO 22000 • ISO 14001

(surveillance and Recertification)

Audit

Report is reviewed by Rechnical Reviewer

• ISO 45001 Approval and Certification

• ISO 22301

Review and approval

• ISO 27001 Surveillance 1

• ISO 20000 • ISO 50001

Continued Certification cycle

Surveillance 2

• Integrated audits

Recertification

CPG – www.cpg.global

Special Offer GAP audits at 50% of normal costs plus discounted audit man-day rates on all other certification quotes until March 31 2021 Use code FR2021Q1

for the rest

Contact: Steven Lashmar Business Development Manager 079-634-5374 sales@ltlgroup.global

+27 79 634 5374

FOOD REVIEW | FEBRUARY 2021

17

COLOURS & FLAVOURS

Embrace wellbeing through nature

Diana Food has 30 years of experience in providing colours and a range of natural flavours to the confectionery and beverage industry. Maryke Foulds looks at what defines a ‘natural’ product in an age where consumers look towards health and traceability in foodstuffs.

W

ith an extensive raw material

colours at a low dosage in products and can

survey of 5 000 consumers in 10 countries,

base, the company’s R&D experts

therefore be cheaply produced. It also gives

regarding the use of natural colours in

develop custom-made solutions

good stability; blends easily and is available

food and beverage products. The findings

for sweet and beverages matrices, that

in water-soluble or insoluble colours. On

concluded that 86% consumers pay

offer high-performing solutions with fair

the downside, it is getting legislatively more

attention to new stories regarding the use

and clean labelling. Diana Food guarantees

difficult to use these products as they are

of artificial vs. natural colours in food; 92%

full traceability and its regulatory team

permitted at a different level in different

are concerned about artificial colours; 88%

can provide advice on local regulations.

applications in different regions. It is also

feel that natural colours add value to food

Organic, pesticide controlled and sustainable

not acceptable to some consumers due to

and beverages, and 78% are willing to pay a

references are also available.

concerns regarding its purported effect on

premium price for food with natural colours.

hyperactivity in children.

On the downside, the stability of natural

THE MOVE AWAY FROM SYNTHETIC

colours vary from application to application and are influenced by factors such as pH;

There are several advantages to the use

WIDESPREAD APPROVAL FOR NATURAL ADDITIVE COLOURS

of synthetic colours. It offers strong, vivid

Consumer researcher Nielsen, conducted a

interaction with other ingredients.

heating processes; light exposure and

CEIA Inspection Solutions designed for your business

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Deliver unparalled inspection with extremely high detection sensitivity for metals - whether ferrous, non-ferrous, or stainless steel - for all manner of food and pharmaceutical products. Whatever your product needs, we can meet it with precision and passion.

info@heatandcontrol.com

18

FEBRUARY 2021 | FOOD REVIEW

|

heatandcontrol.com

COLOURS & FLAVOURS

FROM ARTIFICIAL TO COLOURING FOODS

food producers allows it to implement

In many cases, it is no longer enough for a

sustainable growing practices. Agronomists

The past – Synthetics

food colour to be natural. Companies are

only employ agricultural methods that are

Entirely man-made synthetic chemicals:

seeking colouring foodstuffs concentrated

socially fair and ecologically sound. They are

• Tartrazine (102)

from actual fruit and vegetable products.

also committed to helping trusted cultivation

THE THREE CATEGORIES OF FOOD COLOURS

• Allura Red (129) • Sunset Yellow (110) • Brilliant Blue (133)

Diana Food launched a new line of colouring foodstuffs for foods and

The company’s relationship with global

partners increase biodiversity by conducting three assessments per region each year.

beverages in Europe, fully compliant with

The newly certified range of colouring

EU colouring foodstuff certification. These

foodstuff colour spectrum includes a blue

colours, which represent an extension of

shade obtained from spirulina, a pink/reddish

the company's existing colouring solutions

shade from red beet, and other appealing,

are derived from natural ingredients that

naturally-occurring hues like yellow, orange,

• Carmine (120)

are carefully sourced by Diana's dedicated

red and purple.

• Chlorophyll (140)

team of agronomists.

• All have E/INS numbers The present – Natural Additives Selectively extracted pigments from natural sources

• Beta-Carotene (160a)

The colours are all non-GMO, with

These colours from foodstuff can serve as a complementary targeted addition to

• Curcumin (100)

ranges that are suitable for EU and USDA

confectionery, dairy, and beverage products.

• All the E/INS number

organic certifications created with natural

For customers seeking a more bespoke,

integrity in mind. In addition to providing

custom colour solution, Diana Food can

a well-rounded sensory experience for the

create specialised blends by using these

end consumer, this careful sourcing also

colours from foodstuffs as a developmental

ensures full supply chain transparency

toolbox for inspiration. Product is available

and traceability, guaranteeing food safety

locally from Savannah Fine Chemicals. •

The future - Colouring Foods Extracts and concentrates that can be used to give a colour: • Purple Carrot Juice concentrate • Red Beet Concentrate • Pumpkin Juice Concentrate

with ISO/FSSC certifications. Diana

• Safflower Extract

Food can map its colours from foodstuff

• Not an additive, so no E/INS number

products back to its farm of origin and can even offer single-ingredient labelling.

Savannah Fine Chemicals – www.savannah.co.za

FOOD REVIEW | FEBRUARY 2021

19

COLOURS & FLAVOURS

Flavour and colour stability in beverage development

Beyond packaging and marketing campaigns, we tend to forget that the colour and flavour of a beverage has a significant impact on its commercial success.

Figure 1

T

hey are probably the most important

Scentium Flavours. “They allow us to simulate

and evaluated by the qualified technical

parameters in establishing the quality

direct solar radiation and evaluate their

personnel, scoring each one on a scale, from

of a drink over time. But the creation

impact on colours and flavours. For instance,

0 (imperceptible) to 10 (strongly perceptible).

we can simulate the sunlight filtered by a

Based on this we create a radial chart.

window glass or even the artificial lighting of a

Figure 1 shows the colour in the cieLAB

flavour options for beverages implies the

supermarket. By using a colorimetric system

space for a lemon drink. In this case, no

study of their evolution in the final

it is also possible to evaluate objectively the

significant colour change occurred after

application to guarantee maximum stability

colour changes that can happen to a product

the beverage went through the weathering

during the product’s lifespan. Storage

during solar and thermal stress.”

testing machine.

Figure 2

critical parameters that can influence a

FLAVOUR AND COLOUR STABILITY ANALYSIS

product’s loss of sensory properties.

The aromatic modifications that occur are

of a stable colour or flavour is not that easy.

For instance, the development of new

conditions, such as exposure to solar radiations or extreme temperatures, are

usually studied using chromatographic

WEATHERING TESTING MACHINES

analysis. Volatile elements are isolated

To prevent and anticipate such change and

through solid-phase microextraction

assure the preservation of a drink’s qualities,

(also called SPME) and identified using

R&D laboratories work with weathering

gas chromatography-mass spectrometry

testing machines. This technology is used

(GC-MS). Finally, a trained panel evaluates

to simulate sunlight radiation, temperature

the final drink organoleptically. For this,

or moisture. Typical changes such as fading,

the appropriate descriptors are previously

Figure 3. Radial graphic result of the organoleptic test Figure for As the for lemon drink.2, it illustrates the modifications that occur in the volatile

which usually take place over months, can be

identified for each case and scored on a scale

fraction after the same drink was submitted

simulated within a relatively short period.

from 0 to 10.

to thermal and radiative stress. This allows

“Weathering testing machines are crucial

“This panel consists basically in the

controlling the changes that take place at

in the development of a colour or flavour,”

descriptive tasting,” says Inglés. “The drink

a molecular level when the beverage is in

explains Mari Carmen Inglés, flavourist at

is prepared, the descriptors are chosen

the chamber. It is also used to identify the Continued on page 22

20

FEBRUARY 2021 | FOOD REVIEW

COLOURS & FLAVOURS

drawings at the bottom – Naresh Continued from page 20

aromatic compounds most susceptible to degrade. Figure 3 exposes its organoleptic characteristics.

“The results of all these tests allow us to guarantee the stability of any aroma in a

Figure 3 Abundance

specific application,” concludes Inglés. “It also ensures that the drink will retain its colour and flavour properties during its shelf life.

These elements are extremely important for any company looking to increase or maintain the customer’s confidence in their product. In other words, stability is key to fidelity.”

Even if all the necessary preventive

TIC: FRESH LEMON BEVERAGE.D\data.ms

Time--> Abundance

measures are taken to preserve the sensory properties of their drink products, companies should always request a weathering test to their providers and therefore prevent any possible colour or flavour change on the

1. Characterization of term. the •lemon medium or long olour before and after irradiating the

Scentium - www.sentium.com

TIC: IRRADIATED LEMON BEVERAGE.D\data.ms

Time-->

Figure 2. HS-SPME-GC-MS of the lemon drink, before and after being irradiated.

Rainbow colours drive consumer interest

Beautiful blues, purples and reds are currently trending in the food and beverage industry and supplier portfolios are bursting with Peruvian purple, pomegranate, beetroot and blue-floured tortillas, and tortilla chips, derived from blue corn grown in New Mexico.

Synthetic ingredients such as colours,

FAST FACT Kalsec offers a robust range of paprika products to bring a clean colouring solution to foods.

Made by grinding the flesh of dried sweet red peppers, paprika is commonly used as a seasoning in various cuisines as it provides both colour and flavour to food.

Available in a range of strengths and stabilities, the paprika products are suited for versatile use in savoury applications.

flavours and antioxidants were originally introduced to processed foods to give them quality aspects that could not be replicated with natural solutions.

Consumer preference for natural ingredients has driven R&D programmes to develop improved natural options to replace low-cost synthetic ingredients with natural alternatives, whilst expecting negligible cost impact.

“Kalsec is fully integrated with its supply chain so that we can introduce best agricultural and processing practices to improve efficiencies and therefore costs in the supply chain, whilst maintaining our

T

market-leading quality in the final product.

hese colours have proven to be bold,

At every step in the production chain, we

bright yet natural, meeting consumer

strive to maintain the best quality and have

desire for clean label, while allowing

the best efficiency possible to deliver high

them to engage with products on a sensory

quality, natural solutions,” enthuses Anna

level. These items are also very Instagram-

Cheely, senior scentist at Kalsec.

worthy and are often seen on doughnuts

“Expertly crafted ingredients are

and other sweet desserts while adding visual

combined with naturally sourced materials

appeal to sauces.

with insights and technical expertise. This

22

FEBRUARY 2021 | FOOD REVIEW

“Synthetic ingredients such as colours, flavours and antioxidants were originally introduced to processed food to provide quality aspects that could not be replicated with natural solutions” combination has positioned us as a trusted partner food and beverage manufacturers turn to for quality, reliability, and consistency.

Whether it is snacks, beverages, bakery, meat and poultry or sauces and dressings, we are your partner for creating innovative solutions to food and beverage challenges,” Cheely concludes. The Kalsec range of products is supplied locally through Orkila. •

Orkila – www.orkila.com

COLOURS & FLAVOURS

New brand identity

accelerates strategic transformation IFF launched a bold new brand identity designed to propel its transformation and reinforce its leadership role in the global value chain for consumer goods and commercial products.

W

• Pharma Solutions

with DuPont’s Nutrition &

IFF’S CULTURE IS FURTHER BUOYED BY ITS VALUES:

Biosciences (N&B) business, the

Empowerment: Make informed decisions, take

leader in developing the ingredients, products

company will begin a new era guided by an

action and have the courage to hold themselves

and applications that support global production

authentic customer-centric approach and

accountable for any outcome.

of pharma and dietary supplements. With

commitment to execution, deep R&D and

Expertise: Collaborate, applying collective skills

recognised brands and unmatched expertise,

innovation capabilities.

and diverse backgrounds to solve problems and

Pharma Solutions is setting new standards in a

achieve higher levels of performance.

highly regulated industry.

ith the completion of its combination

As part of the new brand identity, IFF

IFF’s Pharma Solutions division is a trusted

launched a new tagline, purpose, brand

Integrity: Inclusive, treat each other with

commitments, and cultural attributes and

respect and work in a fair, honest and

• Scent

values. The company believes that these

ethical way.

IFF's Scent division creates and pioneers unique

brand components will support the success

Innovation: Harness creativity to

fragrances, scent solutions and cosmetic

of the four divisions that now comprise the

deliver essential solutions for partners

actives across key consumer

new organisation.

and communities.

goods industries such as fine perfumery,

Responsibility: Protect the health and safety

personal, fabric and home care. Key enablers

science and creativity for a better world,

of its people and preserve communities in which

to these pioneering scents are unique

continues to inspire employees to push past

it works.

fragrance ingredients and naturals which bring

The company’s purpose, that of applying

breakthrough olfactive innovation

traditional industry boundaries and commits

and augmented perfumery benefits.

to being a force for a better and more

IFF’S BUSINESS DIVISIONS

sustainable future.

• Nourish

Scent leads fragrance artistry, scientific

The company announced its combined taste,

discovery and therapeutic breakthroughs

to become a centre of innovation for our

food and beverage division will now be called

that change the world for better by awakening

customers,” enthused Andreas Fibig, IFF

Nourish. To nourish is to feed with purpose,

human nature. •

chairman and chief executive officer. “Our

a vision that guides IFF’s partnership with all

leadership team believes passionately in the

stakeholders. Nourish, IFF’s largest division,

importance and benefit of being a purpose-

is composed of IFF’s Taste division and N&B’s

driven enterprise.

Food & Beverage segment. The new identity

“We started a transformative journey

“We will lead not simply by relying on an

for Nourish better aligns the division with the

unmatched portfolio and flawless execution,

enhanced capabilities, vision and purpose of

but by quickly unlocking innovations as

the combined company as Nourish boldly

we tap into our shared passion for pairing

imagines to create the future of food and

science and creativity. We are creating an

beverage experiences.

agile, empowered and innovative business that provides exceptional service and

• Health & Biosciences

delivers on our commitment to being an

Inspired by nature and distinguished

essential customer."

by its world-class bioscience and

Fibig continues, “Critical to our success is

microbiome capabilities, IFF’s Health &

our ability to foster an execution culture and

Bioscience (H&B) platform is a leading

embed values that support our promises to

innovation partner for customers across a

our people, customers, consumers and our

broad range of consumer product, industrial

communities. To that end, we have updated

and agricultural sectors. H&B works closely

our cultural principles to ensure we have the

with customers to enhance products and

foundation in place to empower our people to

processes to deliver safer, healthier and

deliver on our commitments.”

more sustainable solutions.

“With the completion of its combination with DuPont’s Nutrition & Biosciences (N&B) business, the company will begin a new era guided by an authentic customercentric approach and commitment to execution, deep R&D and innovation capabilities” IFF – www.iff.com

FOOD REVIEW | FEBRUARY 2021

23

COLOURS & FLAVOURS

Natural sea-salt rich in flavour compounds

Umami boosts savoury profiles Mediterranean Umami Bold is a clean-label and allnatural ingredient, rich in umami flavour compounds.

It is a proprietary blend of vegetable concentrates and extracts as well as natural sea-salt.

T

he product helps enhance flavours

and yeast extracts have a negative

amount of salt, spices, flavours and masking

and contributes to an overall savoury

consumer association.

flavours. Mediterranean Umami has its unique

flavour profile—giving products a more

desirable taste as well as a significant

In addition to the sodium reduction, Mediterranean Umami Bold could eliminate

ability to enhance desired flavours and salty taste, allowing replacement of common

Buyer’sguide

sodium reduction.

This sodium reduction ingredient

the use of MSG and/or yeast extracts while

flavour enhancers and reduce sodium without

keeping the desired texture. External tasting

affecting the finished product texture.

panels confirmed that the products with

Earth and consists of Mediterranean Umami

reduced sodium-containing the ingredient

department and close collaboration with

Bold Powder and Mediterranean Umami

were preferred by consumers.

customers has shown 25 to 35% sodium

THE

product line was developed by Salt of the

Bold Liquid.

"Development work in the company's R&D

Ultimately, the double-effect of

reduction across a variety of applications,"

Mediterranean Umami Bold – sodium

notes Tali Feingold, business unit director

plant-based meat as a flavour enhancer and

reduction combined with the elimination of

for Salt of the Earth. The applications vary

as a functional ingredient. Most applications

artificial ingredients, is a winning solution.

from vegan "meat" analogues to sauces, dips,

Salt is widely used in vegan recipes and

contain between 1 to 2.5% salt and many also

Formulating vegan applications can be

use monosodium glutamate (MSG), yeast

complex. To achieve the desired taste and

extracts, hydrolysed vegetable protein (HVP)

texture, many technologies are needed. For

or nucleotides as flavour enhancers. While

instance, to overcome plant protein off-

effective, most of them and especially MSG

flavours, it is common to add a significant

2017/2018

soups snacks and more. •

Mediterranean Umami https://www.saltoftheearthltd.com/wca/

THE

Buyer’sguide

2020/2021

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

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

24

FEBRUARY 2021 | FOOD REVIEW

2018/05/07 3:09 PM

COLOURS & FLAVOURS

Exciting pink shades for fat-based applications

GNT has extended its range of oil-dispersible colouring food with the launch of a pink shade made from fruit and vegetables.

S

pecifically developed for use in fat-

collection of oil-dispersible shades that

historically proved challenging for plant-

based applications, Exberry Shade

also includes red, yellow, orange, blue and

based colours, but our expanded Exberry

Pink – OD is the latest addition to a

green options.

OD range means manufacturers now have

When working with plant-based colours,

more options than ever to create spectacular

different applications can require different

products with clean and clear labels. The new

formats to ensure the best results.

range is made from both fruit and vegetables

Exberry OD products are liquid-based colours made by dispersing small particles –

and offers a wonderful pink hue.”

Exberry Coloring Foods are made from

created through a unique multi-stage milling

fruit, vegetables and edible plants using

process in sunflower oil.

gentle, physical processing methods and

As a result, they can achieve a

no chemical solvents, ensuring widespread

homogenous colour effect in fat-based

consumer acceptance. In addition to the

applications including ice cream coatings, fat

range of oil-dispersible products, the portfolio

fillings for biscuits and pralines, compound

is available in formats including powders,

coatings for cereals and cookies, seasoning

liquids and micronised powders. •

mixes for savoury snacks, and fat compounds Designed for fat-based applications such as cakesicles

for chocolate decorations.

Jana Reckter, product manager at GNT Group explains, “Fat-based applications have

Exberry Coloring Foods – www.exberry.com

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

FLAVOUR DIRECTLY FROM THE SOURCE Sensetek.indd 1

2017/02/14 12:01 PM

FOOD REVIEW | FEBRUARY 2021

25

PLANT & SECURITY TECHNOLOGY

Brownfield digitalisation

Digitalisation furthermore enables comprehensive asset management and process optimisation through the

in line with NOA

additional analysis of monitoring data.

Industry 4.0 concepts are comparatively easy to realise when building new industrial process systems. When it comes to existing or brownfield systems that have always operated with the 4–20 mA communications standard, plant operators have been unable to justify the effort required to convert.

in existing systems. To realise the NOA

The NOA is an important step in being able to exploit digitalisation’s potential

plants – Endress+Hauser now offers a clever and simple solution with the new FieldPort SWA50.

Architecture and adopted the corresponding NE 175

Up to 90% of Endress+Hauser field

NAMUR recommendation.

instruments feature a digital interface,

The basic idea of the

including fieldbuses such as Profibus or

NAMUR Open Architecture

Foundation, in addition to HART, the most

is as simple as it is

common technology.

captivating: the transmission of additional digital data from the

T

(greenfield) and existing (brownfield)

COMMUNICATIONS MODULE CAN BE RETROFITTED FOR THIRD-PARTY INSTRUMENTATION

the NOA – NAMUR Open

o address this issue,

concept in practice – for both new

In practice though, the HART signal is not utilised in most environments.

field level is carried out in parallel to

With the new FieldPort SWA50 wireless

the transmission of the measurement

adapter, all HART signals can be

values across a second communications

transmitted parallel to the measurement

channel. This approach minimises the

values, including those from third-party

amount of additional data traffic

manufacturers. The FieldPort SWA50 is

and the impact on existing

intrinsically safe (Ex ia), loop powered

system architectures.

and can be easily retrofitted to work with HART instruments from

Endress+Hauser introduced

any manufacturer.

communications module designed

NAMUR OPEN ARCHITECTURE AS A BRIDGE TECHNOLOGY

for HART-capable instruments, which

NOA serves as an important bridge

can establish a bridge to digital signal

technology from the strict hierarchical

WIRELESS TRANSMISSION OF THE HART SIGNALS

transmission without burdening the

structures of Industry 3.0 to the fully

The HART signals can then be transmitted

existing communications channels or

connected, digital Industry

to the cloud via WirelessHART or

impacting the system architecture.

4.0 environments.

Bluetooth. If Bluetooth is used,

the FieldPort SWA50, a

The new FieldPort SWA50 transmits

Implementing parallel data

transmission is carried out via the

additional data from the field instrument,

transmission as an extension makes it

FieldEdge SGC200 direct into the

parallel to the measurement values,

ideal for existing systems. Today, 97% of

Endress+Hauser Netilion cloud.

and can be easily retrofitted to operate

data from field instruments is not utilised.

with HART-capable instruments.

Existing systems thus contain a huge

entire range of Netilion services such as

With this communications module,

amount of potential that could be tapped

Netilion Ana¬lytics, Netilion Health and

operators can take advantage of

into through digitalisation. It also offers

Netilion Value, which enable features

digitalisation’s potential even in

users an opportunity for permanent asset

such as condition monitoring and

existing industrial systems.

monitoring since instruments can be

the remote display of measurement

clearly identified and the configuration

values. And with the SmartBlue app,

RELIABLE DATA TRANSMISSION VIA SECOND COMMUNICATIONS CHANNEL

parameters and correct layout reflected

users can remotely configure the field

in the digital twin.

instrument parameters. In another

Data is the foundation of industry and

functions, the health condition of “smart

to customer-specific clouds or ERP

4.0. Connectivity is one of the basic

sensors” can be permanently monitored.

solutions via an application programming

With state-of-the-art diagnostic

This provides users access to the

step, the data can also be transmitted

interface (Netilion Connect). With

prerequisites for making it available.

WirelessHART, connectivity occurs via the

is that most of them have been

CORE PROCESSES ARE NOT IMPACTED

operating their systems for years or

The second channel NOA concept

FieldEdge SGC500. •

even decades.

provides service and maintenance

The challenge facing plant operators

As a result, they find themselves

personnel direct access to condition

stuck in brownfield environments.

monitoring while reducing the volume of

This is also why NAMUR developed

data in the core processes.

26

FEBRUARY 2021 | FOOD REVIEW

Endress+Hauser FieldGate SWG70 and the

Endress + Hauser – www.endress.com

PLANT & SECURITY TECHNOLOGY

Stable plant operation with robust technology

How to secure

a stable but adaptable plant operation For process operators, changes in the use of their plant entails greater failure and error risk. GEA’s Varivent valve portfolio ensures stable plant operation with robust technology, efficient automation and well-positioned service, supporting important production sectors like the food, dairy and beverage industries.

H

ygienic valves control liquid processes

bottlenecks. With the standard automatic

valve units and entire valve blocks can be

at all process stages, and are utilised

control of all Varivent valves, changes in the

retrofitted with precision to meet future

by the dozens found in valve blocks

process programme are simple and safe. The

process tasks by replacing

for filling, emptying and cleaning tank farms.

valves are connected via their standardised

individual components.

GEA's new valve design is well-known for its

digital control top to the central process

ability to withstand loads beyond the stresses

control system, which coordinates all opening

stronger position in terms of sustainability,

of everyday use.

and closing operations according to the

the Leff technology (Low Emission

selected programme. Fail-safe monitoring is

Flip Flop) in the latest valve control tops can

concept ensures the hygienic safety of valve

ensured by the novel feedback technology

save up to 90% of clean-in-place media.

technology, even under heavy-duty use, and

built into GEA’s current control top models. If

Other components in the GEA portfolio

during food and beverage processing. The

a control top has to be reconfigured

support substantial water and energy saving.

innovative shape of the groove in the valve

for this purpose, factory personnel can do

The Varicover system is based on the valve

disk gives the seals a precise hold during

this without special training. With the

concept, which recovers valuable product

switching operations, also in the event of

latest models, a push of a button is all

residues from piping and minimises the

high-pressure differences. The metallic

that is needed.

amount of rinsing water for pipe cleaning.

An equally robust, FEM-optimised sealing

stop ensures a defined deformation. This

If, for example, a company aims for a

“Users that harness the possibilities offered

means that the seal remains reliable over

by valve automation are better prepared to

exceptionally long service periods.

cope with changes as well as for tomorrow,”

MANUFACTURING QUALITY & ONGOING PROGRESS

Bernd Porath, product manager for valve

Varivent users gain security for their

established operating procedures are

automation technology sums up. “The digital,

operations not least thanks to the exceptional

restricted or skilled workers are not available

network-enhanced future of processing

manufacturing quality of each valve. All

to the usual extent, as may be the case

plants has already begun. Our technology

valves in the GEA's premium family are

during a pandemic. “The care we invested in

provides users with the security and

manufactured exclusively at the GEA

the technology concept from the outset is

efficiency that is now increasingly essential.”

plant near Hamburg, Germany where the

The added robustness pays off when

bringing stability where it is needed most,”

mix proof double-seat valve was invented

PRECISE RETROFITTING AND EXPANSION

more than 50 years ago. It still represents

If the plant is to be converted or expanded

technology today. Besides, the GEA Varivent

so that it can continue to serve its purpose

family has decisively driven progress with the

or meet changed objectives, GEA’s Varivent

introduction of the first mix-proof valves in

While recipe changes are often the order of

modular system holds the key. Just over a

PMO-certified design for the US market. •

the day in liquid processes, batch cycles are

million configuration options ensure exactly

currently adjusted with some frequency,

the right equipment or upgrade options to

owing to crisis-related supply or delivery

optimally support stable operations. Existing

explains Annika Burmeister, product manager for hygienic valves.

EASY ADAPTATION OF PROCESSES AND CAPACITIES

the foundation for mix proof process valve

GEA – www.gea.com

FOOD REVIEW | FEBRUARY 2021

27

CLEAN LABEL INGREDIENTS

A perfect synergy of provenance, sustainable sourcing and packaging

Transparency Triumphs emerged as the top trend in Innova’s Consumer Survey 2020. This trend is urging brands to up their game to meet evolving ethical, environmental, and clean label consumer demands using creative and meaningful storytelling.

W

hen it comes to sweets and snacks,

a key driver and plant-based indulgence is

ingredient provenance for raw

powering NPD, combining natural and free-

materials such as nuts, cocoa,

from benefits in established areas such as

and sugar is increasingly highlighted,

chocolate, extruded snacks, nuts and snack

along with ethical credentials and

mixes, while also featuring novel ingredients

packaging sustainability.

as varied as hemp and hibiscus.

Did You Know?

Learning more about where food comes from, was of interest to 85% of global consumers in the Innova Consumer Survey 2020.

TAILORED TO FIT Personalised nutrition continues to be in the spotlight, with Tailored to Fit cited as Innova’s

have found more ways to tailor their life and

COVID BOOSTS DEMAND FOR IMMUNITY-SUPPORTING INGREDIENTS

products to their individual styles, beliefs and

In Tune with Immune was another of Innova

needs. Cereal and snack bars in particular

Market Insights’ Top Trends for 2021,

continue to develop their role as carriers of

reflecting how immunity and health has

all kinds of healthy ingredients, targeting key

become more top–of–mind for consumers,

areas of interest including performance and

with ongoing anxieties over COVID-19

weight management, as well as specialist

continuing to be a key focus for the

diets such as vegan, organic, high protein

forthcoming year and beyond.

number three trend for 2021. Research indicates that 64% of global consumers

and keto.

There is a lot of potential for development in the highly innovative sweets & snacks categories

According to Innova’s Consumer Survey 2020, six out of ten global consumers are

AT-HOME EATING COMES TO THE FORE

looking for food and beverage products that

As foodservice and retail domains

three saying that concerns about immune

increasingly overlap, consumers can

health increased in 2020 over 2019.

eat what they want, when and where

support their immune health, with one in

Immunity boosting ingredients will play

PLANT-BASED INDULGENCE POWERS SNACK AND SWEETS NPD

they want it. Consumers can now

a significant role for the coming year, with

directly access many specialty products

awareness of the antioxidant content and

previously only accessible via retail points

potential immune health benefits of snacks

The plant-based trend has continued to

or entertainment establishments. New

featuring dark chocolate and so-called

evolve. It has featured as top trends for

omnichannel eating takes a variety of forms

superfruits, as well as the use of vitamins and

several years, with Plant Forward in 2021

in sweets and snacks. It includes the

zinc in hard candy and gummies. •

seeing the rising appeal of plant-based

availability of branded cinema-style snacks

products in different regions and categories.

in the home, as well as restaurant branded

Consumers demand new formats, plant

snacks offering a range of flavours and

proteins and an extra level of sophistication.

formats, already familiar but not previously

In sweets and snacks, taste has always been

available for in-home consumption.

28

FEBRUARY 2021 | FOOD REVIEW

Innova – www.innovafoodingredients.com

Complete Prepared Food Solutions designed for your business •

Preparation & Processing

•

Frying & Oil Management

•

Batter & Breading

•

Branding & Searing

•

Cooking, Roasting & Drying

•

Coating & Seasoning

•

Product Handling

Across industries and applications, we design specialised solutions.

Bringing together leading brands in processing and packaging equipment for the Value-added industry. Our fryers, ovens, branders, searers and breading/batter applications can prepare and cook the highest quality meat, poultry and seafood products. Whatever your product needs, we can meet it with precision and passion.

info@heatandcontrol.com

|

heatandcontrol.com

From one

brave team to another…

Thank Thankyoyou u to toeveryone everyone in manufacturing and an essential d essential serv services ices for keepithe machines ng t he machines for keeping running run and heves shelves sto stocked, cked, durin duringthe the V I shutdown. th e COVID-19

You are the unsung heroes!

Our #PurplePeople salute you!

South African journal for food and beverage manufacturers

FOOD Manufacturing Africa Journal for food and beverage manufacturers

AFRICA

New Media, a division of Media24 (PTY) Ltd.

CLEAN LABEL INGREDIENTS

Protein iced tea

as next big beverage trend Arla Foods Ingredients has identified high-protein iced tea as the next big trend in beverages.

D

emand for functional / fortified

However, delivering on the promise of

beverages is increasing rapidly. In the

a protein-rich beverage while maintaining

US alone sales grew by 51% between

tea’s clean, refreshing taste can be difficult.

2014 and 2019, the market is projected to be worth $819 million by 2024.

To meet this demand, sports and mainstream brands are seeking to create new functional beverage products with many turning their attention to tea.

Iced tea has long been popular as a healthy beverage due to its antioxidant properties, and many products now carry superfood claims. One way to further boost its nutritional value is to add whey protein

ARLA FOODS INGREDIENTS’ WPI SOLUTIONS CAN HELP MANUFACTURERS DEVELOP HIGHPROTEIN ICED TEAS WITH THE FOLLOWING BENEFITS:

“Clean-label claims are particularly important in the iced tea segment, where there is strong preference for products that are natural and sugar-free”

• Zero taste of protein • Refreshing iced tea taste • Real tea extract • High-quality protein • Sugar-free* • Fat-free* • Lactose-free**

Ulrik Bank Pedersen of Arla Foods Ingredients explains, “Demand for innovative

isolate (WPI). WPI’s benefits for building and

functional beverages is huge and high-

maintaining muscle mass are well known

protein iced tea is the perfect way to tap into it. One reason tea and protein are perfect

and it has been used in RTD beverages for many years.

Arla Foods Ingredients offers three different

partners is that both offer well recognised

processing-stable WPI solutions that can

health benefits. Tea, which has been the

overcome this challenge, allowing

drink of choice for millions of people around

the creation of delicious, high-

the world for centuries, has a powerful

protein iced tea beverages:

association with wellness. Similarly, protein’s

• L acprodan ISO.Water can be used

benefits in areas such as weight loss and

to make UHT-stable beverages with

muscle growth are increasingly sought after

a clean and water-like taste.

by consumers.”

Clean-label claims are particularly

•L acprodan ISO.Clear can be used to make clear beverages

important in the iced tea segment, where

with a natural and refreshing taste

there is strong preference for products that

profile.

are natural and sugar-free.

Pedersen concludes, “By offering high-

•L acprodan ISO.WaterShake can be used in a clear and water-like ready-

protein iced teas, manufacturers can put a

to-shake iced tea that delivers 20g of

new spin on an established consumer favorite

protein and no sugar or fat.

without compromising on taste. And unlike some beverage ingredients, protein doesn’t set alarm bells ringing – in fact it’s likely to increase appeal. Whether it’s in an RTD or a shake, our solutions are the perfect way to create tasty, convenient high-protein iced teas that quench the thirst of healthconscious consumers.” •

1 2

Euromonitor, Fortified / Functional Beverages in the US, 2020 Innova New Products Database

* According to EU Regulation (EC) 1924/2006 and 21 CFR Part 101 ** Not regulated on EU level, but on national levels

Arla Food Ingredients – www.arla.com

FOOD REVIEW | FEBRUARY 2021

31

CONTRACT MANUFACTURING

All three machines offer hygienic designs to enable the facility to maintain strict hygiene standards

Complete packing

line solution for langoustines An integrated weighing and tray sealing solution from Ishida Europe has enabled one of Spain’s leading fish processors to double throughput on one of its most popular and important product lines.

T

he recently installed line at Gambastar,

combination of weigh hoppers to reach the

based in Burgos, Northern Spain,

target weight.

comprises a 16-head Ishida CCW-

The selected product is transferred to

RVE waterproof multihead weigher, QX-1100

a specially designed distribution system

automatic twin lane tray sealer and DACS-G

underneath the weigher. Trays are fed from a

checkweigher, which is weighing and packing

tray denester to beneath the weigher where

fresh langoustines into a number of different-

dipping funnels ensure the complete and

sized trays.

accurate placement of the langoustines. The

By replacing its previous linear weigher

trays are then fed into the QX-1100 tray sealer

with the Ishida multihead, Gambastar has

before receiving a final confirmatory weight

been able to increase line speeds from around

check on the DACS-G checkweigher.

35 to 70 packs per minute. Equally important,

The QX-1100’s intelligent control system

the Ishida solution is delivering excellent

includes auto-set features and servo-drives

accuracy - to within 2% of target weight on a

for accurate and consistent tray handling at

typical 520g tray.

high speeds in order to maximise

A particular benefit of the QX-1100 tray sealer is the single tool that is required for the

production throughput.

The Ishida DACS-G features an Ishida

three different tray sizes from 200g to 1kg.

designed and manufactured, exceptionally

This means that changeovers between packs

fast and accurate, digital loadcell that is

can take place within a matter of minutes

able to operate with great reliability in the

with the corresponding settings quickly called

harshest of environments, and can easily

up on the intuitive and easy to use remote

switch between weighing capacities and

control unit.

graduations, giving it the flexibility to

Product is fed to the weigher by a vibratory conveyor. From the dispersion table at the top of the CCW-RVE, the langoustines are

handle the different pack sizes in the Gambastar range.

All three machines offer hygienic designs

transferred to the pool and weigh hoppers.

to enable the facility to maintain strict

It then takes a fraction of a second for

hygiene standards. In particular, the IP66

the microprocessor to calculate the best

waterproof construction of the Ishida CCW-

32

FEBRUARY 2021 | FOOD REVIEW

RVE is designed for a full washdown, while all contact parts can be quickly and easily removed and hung on a special wash wall next to the weigher for an even more in depth clean down.

“What particularly attracted us to Ishida was the company’s ability to provide a fully integrated solution for this product,” explained Gambastar’s production manager Carlos Pineda. “Ishida was also prepared to guarantee that the line would be ready to meet our deadlines.”

The line was fully commissioned at Ishida’s headquarters in Woodgate, Birmingham prior to installation and the company provided full training.

“We have been delighted with the performance and reliability of the line since it was installed,” Pineda confirmed. •

Ishida – www.ishida.com

Every business has its own challenges; ours is to help you overcome yours. If you need to improve productivity, we can help you produce more, in less time. If accuracy is an issue, we can help you get back on target. If you need to adapt to higher standards, we’ll help you raise the bar.

BEVERAGE PROCESSING TECHNOLOGY

How high-performing labels help South Africa to recycle Like other countries worldwide, South Africa is stepping up its recycling efforts by looking at legislation and investing in infrastructure to increase the recycling rates for consumer packaging.

recycling process, without inks or adhesive dissolving. The labels detach and float to the top of the washing basin in the sink/float process while the heavier PET flakes sink to the bottom. This ideal separation enhances the quality of the PET yield and bottle-tobottle recycling closing the loop.

ECOFLOAT: SUSTAINABLE SLEEVE MATERIAL Many brands use sleeve decoration to enhance the look of their brand and deliver important nutritional and recycling information. CCL has developed a new technological breakthrough of a premium shrink sleeve with a lower density than PET to support the recycling stream. Being lighter Shivern Reddy

C

CL Label is a supplier to premium

the sleeve will float to the top of the water basin for easy separation during the grinding and washing process.

beer, cider and other beverage brands

Johannesburg in early 2020, one of the

LABELS MADE WITH POST-CONSUMER RECYCLED MATERIALS OR BIOBASED MATERIALS

major topics was the engineering of high-

It is becoming more important to include

performing sustainable labels.

recycled post-consumer materials into the

in South Africa and neighbouring

countries. When CCL constructed their state-of-the-art production site in Midrand,

packaging. CCL Label is developing solutions

WASHOFF LABELS ENABLE RETURNABLE SYSTEMS

that include more than 30% recycled content

When glass bottles are returned, they are

economy. As recycled materials are used, the

washed and prepared for re-filling. To enable

CO2 footprint decreases, supporting action

this process, the labels must detach easily

on climate. CCL also offers film options that

in the washing process to save energy.

contain bio-based plastic resins derived from

The labels are thoroughly constructed and

tall oil which is a by-product of the paper

engineered to detach at standard operating

industry and offers a further reduction in

temperatures. Ink and adhesive stay on the

manufacturing CO2 levels.

labels, guaranteeing the washing solution

thus keeping materials within the circular

"We can find a label or sleeve solution

won’t be contaminated thus reducing the use

that ideally fits the needs of our customers

of water and chemicals.

when it comes to recycling targets – for big and small brands”, says Shivern Reddy,

ECOSTREAM LABELS BOOST PET RECYCLING

business development director Africa at CCL

The quality of the recycled PET flakes is

and are constantly investing in research

crucial for their reuse. To avoid contamination

& development to drive the engineering

of the flakes, CCL’s EcoStream labels are

of premium decorations that help recycle

engineered to easily detach during the

packaging more efficiently.”

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FEBRUARY 2021 | FOOD REVIEW

Label. “We are a sustainable market leader

Q&A WITH SHIVERN REDDY, BUSINESS DEVELOPMENT DIRECTOR AFRICA Q: What role do labels play in recycling?

A: Premium decoration plays an important role for the brand image and although they are just a small part of the packaging, labels are a decisive factor for recycling quality and yield.

Either they need to detach efficiently from the rest of the packaging, or they need to be made from the same material, so that label and container can be recycled together.

Q: How do you collaborate with the customer?

A: We see continuous innovation and collaboration as the key to success.

When speaking to the customer we want to understand their recycling targets and sustainable programmes.

We offer workshops to find the most sustainable solutions for them and strive to be their number one trusted development partner when it comes to designing packaging that can be easily recycled at the end-of-life.

“Design for Recycling” and following published guidelines is a major focus for CCL Label.

Q: Which printing technologies do you offer?

A: Our gravure printing technologies offer a wide range of high-quality prints such as high-lustre metallic finishes, tactile effects and softtouch varnishes. Our proprietary manufacturing process allows us to develop and drive premium decoration within the PSL and sleeve market place. CCL can also offer world-class solutions for AR and VR experiences. For brands to connect to the consumers Connected Packaging can be an ideal solution, especially when people are staying home. Creating brand experiences accessible via the label by scanning it with the smartphone is one of the top packaging trends 2021, bringing browser-based connectivity to consumers.

CCL Label – www.ccllabel.com

CCL Label

Beverage Solutions

BEVERAGE PROCESSING TECHNOLOGY

Single-pass in-line sterilisation for safe, ambient beverages

DC Norris’ Stuart Rigby examines the pros and cons of different methods of heating beverages, and introduces jet sterilisation – the innovative rapid heating single pass in-line system for extended shelf life.

W

hen it comes to fruit juices, beverage producers need to retain the natural characteristics of the

ingredients as much as possible. Colour, flavour and texture are vital and can be a challenge with the oxidation of fruits occurring quickly during processing.

Cooking fruit juices/pulps using steam heat exchangers can induce several chemical and

Maheu produced using Jet Process

physical changes that impair the organoleptic properties, and may reduce the content or bioavailability of some nutrients. Juice pasteurisation is based on a 5 log reduction of the most resistant microorganisms. Heat exchangers rely on the heat generated outside, which is then transferred into the product through conduction and convection mechanisms. The extremely hot surface area causes denaturing of the product.

The new jet sterilisation system allows the product to reach temperatures of up to 148°C in seconds, heating from the inside out, with no surfaces getting any hotter than the product itself. This type of treatment can reduce or inactivate some enzymes, whose activities result in undesirable changes in sensory quality attributes and nutritive value of the products.

Some of the most popular drinks on the

“Cooking fruit juices/ pulps using steam heat exchangers can induce several chemical and physical changes that impair the organoleptic properties, and may reduce the content or bioavailability of some nutrients”

to denature these dairy-based proteins,

require a variety of finishes. Maheu and

especially the ones containing expensive

Brushera for example can have a smooth

whey protein isolate. The controllability of

or coarse finish. Jet sterilisation offers the

flow, pressure and temperature of the Jet

flexibility to achieve this easily due to the

System allows a huge range of beverages to

controllability of its non-mechanical shear

be produced on the same system. With its

function. The same system can make various

50mm bore, particulates of various sizes can

beverages including milkshakes, condensed

be processed without blocking or burning.

milk, fruit juices, and other products which require rapid energy-efficient heating.

Cleaning times and product waste are

to the Jet producing approximately 6 trillion

also considerations when choosing your

droplets of liquid a second. DC Norris has

equipment. The jet sterilisation pipework

seen a huge response to this with producers

can be as little as 2m, with no moving parts

of oat milk, both in the UK and overseas.

and can be disassembled in a matter of

important factor; different types of drinks

36

FEBRUARY 2021 | FOOD REVIEW

heated surface to come into contact with the product.

Jet sterilisation forms only one part of DCN’s Jet Process System which incorporates a combination of technologies to streamline each step of the production process for the extended shelf life of food,

Jet Clean. The Jet Entrainment system can

juice or pieces. Hot direct heat will start

The texture of the finished product is an

because burn-on is eliminated as there is no

include Jet Heat, Jet Entrain, Jet Cook and

drinks, some contain grains and either fruit

oats have been dramatically reduced due

the reduced pipework and vessels but also

beverages and pet food. Other features

market are healthy dairy-based protein

Hydration times of grains such as rolled

Drawing of a Jet Process System

minutes. Cleaning is much easier than with a heat exchanger. This is not only because of

entrain powders such as maize, cassava, milk powder and millet at rates of 750kgs in less than five minutes.

In Africa, DCN has installed multiple beverage processing systems, which when combined, produces 65 tonnes of beverages every single hour.

DCN has a product development kitchen in South Africa at the Cape Town Peninsula University, and can also assist African manufacturers remotely. Equipment and expertise are available through a local agent, Courlanders. •

Courlanders – www.courlanders.co.za

BEVERAGE PROCESSING TECHNOLOGY

Quality protection for all your beverage needs Sagisa Process Engineering has partnered with SurePurity UK and Dr. Möller & Schmelz GmbH (M&S) to bring a new range of products to the South African industry.

Carboguard purifiers

T

he portfolio now includes the following

but small traces can remain. Carbon dioxide

worldwide for reliable

product solutions.

vapour is the only industrial gas used as an

microbiological quality control

ingredient by the beverage industry.

monitoring. M&S NPS are

CARBOGUARD-RANGE CO2 PURIFIERS

one is for carbonating the beverage. Without

culture media that are ready for

This system is the newest and most advanced

CO₂, our beverages would not sparkle.

immediate use after addition of sterile water.

upgrade to existing carbon dioxide (CO2)

Beverage brand owners and manufacturers

purifiers. It does not only meet and exceed the

protect their products and processes by

cellulose media that serves as a substrate

ISBT requirements for CO2 quality protection

requiring multi-stage CO₂ vapour-polishing

for the nutrient solution. Since it does not bind

in beverages, but is now the only system that

filtration systems.

the nutrients either chemically or physically,

complies with the ISBT guidelines for COS

It has many uses, but the most important

Without this protection the finished

sterile, dehydrated nutrient

They are made of biologically-inert

the nutrient components are completely

(carbonyl sulphide)-removal, down to 10 times

beverage is at risk of being contaminated.

available for the growth of microorganisms.

greater than the specified limit of 0.1ppmv.

This contamination can result in off-flavours,

The composition of the various nutrient

smells and appearance. The beverage industry

solutions used for the various NPS comply

sensory tests, like H2S is. However, it reacts

and its CO₂ suppliers set quality guidelines

with the formulations specified in the relevant

with H2O in the beverage to form H2S gas

which are strictly followed to ensure the

standards and regulations.

(typically, 72 hours after packaging), affecting

beverage is 100% safe.

COS is not immediately detectable in

the sensory profile of the beverage (‘off’ smell

With its modular design and small footprint,

Nutrient pad sets have several advantages over conventional agar media:

Carboguard is easy to extend when needed.

• Storage at room temperature

There is a model for each application and it

• Shelf life up to two years

and brand harm. The Carboguard system has

has the following benefits:

• Ready for immediate use after moistening

been approved and is in use at many Coca-

• 12 months cartridge service life

• Easy handling.

Cola beverage bottling facilities across the

• Unique carbonyl sulphide barrier included

world and CO₂ vapour-polishing, multi-stage

• Performance guarantee

filtration is used in the following sectors:

• 50% less cartridges used

are available in the form of nutrient pad sets.

• Soft drinks

• 10-year housing warranty

With them, the time-consuming workload

• Beer & cider drinks

• Integrated pre- and post-filtration

involved in preparing, sterilising, and pouring

• Mineral water

• Four times faster to service

agar culture media is eliminated. Sagisa can

• Sparkling wine

• 4 00 – 4 000kg/hr flows covered with a single

provide your laboratory with M&S nutrient

and taste).

This can result in costly product recalls

CO₂ is a by-product of many different

Culture media for all the usual types of tests

model, 8 models in the range and higher

pad sets that have optimal shelf life for long

flows available.

storage and product integrity assurance. •

processes. Each source type can have sourcespecific impurities.

These should be removed by the industrial gas supplier during the purification process,

M&S NUTRIENT PAD SETS M&S nutrient pad sets (NPS) are extensively used by beverage manufacturing facilities

Sagisa Process Engineering - www.sagisa.com

FOOD REVIEW | FEBRUARY 2021

37

BEVERAGE PROCESSING TECHNOLOGY

Tank cleaning technology for all CIP requirements

AWH traces its roots to 1859 in Germany. The company entered the flow technology market in 1917 with valves for the food industry. Along with a wide-ranging fitting and tube offering, AWH now boasts an extensive array of flow technology products.

D

esigned and manufactured inhouse, AWH offers a multitude of hygienic valves, product recovery systems,

magnetic mixers, customised filter housings, strainers and cleaning devices for CIP. This plethora of components and technology makes it a preferred stop for many OEMs, process and plant engineers across the globe.

Its cleaning technology story began back in 2003 with the addition of the TANKO range of products to its portfolio, which initially consisted of two different lines, the TANKO

A range of products in the TANKO porfolio

surge cleaner and the TANKO JM jet cleaner.

Since then, AWH has developed and grown to become one of the leading players in the tank cleaner industry with subsidiaries and distribution across the globe. Currently, TANKO products are sold to process industries of all kinds in over 55 countries.

“AWH is proud to supply a diverse and complete range of tank cleaning devices on the market, that can satisfy most cleaning applications including all traditional hygienic applications as well as a variety of industrial applications. The large variety of products on offer, however, is only half the story. The true value AWH now looks to bring to the South African CIP market is rooted in the company ethos."

FAST FACT Armaturenwerk Hötensleben GmbH (AWH) was established in 1859 as a fitting factory and metal foundry. The company has been manufacturing premium stainless steel components for the food, cosmetics, chemical and pharmaceuticals industries. In addition to standard products, it also produces custom components.

AWH does not view itself as a supplier

Head office in Germany

application appraisal the dedicated cleaning

everyone looking to preserve natural

to none support. System engineers work

resources, AWH TANKO cleaning devices

to understand particular needs and will not

are focused on providing the most efficient

only identify the correct AWH TANKO but also

cleaning solution possible. AWH’s mission is

give guidance on issues such as positioning,

to help save time, save water and ultimately

optimal operating parameters and anything

save money on CIP without sacrificing strict

else which will help to achieve CIP targets.

cleaning standards. AWH is proud to have

Coupled with knowledge and customer

leading companies around the globe reduce

excellence in terms of quality. AWH holds DIN

their drain on natural resources and climatic

EN ISO 9001:2015 certification and with 99%

footprint through optimisation of their CIP

of all components manufactured in house, in

processes. Now with the help of local group

an extensive machine shop and processing

member, Van Der Molen SA, AWH is waiting to

halls, AWH can closely monitor both quality

hear how they can help. •

and lead times as well as costs. The company

partner to its customers. With over 50 years

is well positioned to deliver products at

of combined experience and knowledge in

economical prices.

FEBRUARY 2021 | FOOD REVIEW

helped many multinational and industry-

support is the focus on delivering consistent

of components, but rather an invested

38

With today’s climatic pressures, and

technology team is on hand to provide second

AWH - www.awh.eu

FOOD REVIEW | FEBRUARY 2021

39

BEVERAGE PROCESSING TECHNOLOGY

Inline robotic systems for quality beverages

ROBO-QCS is a single solution which automatically monitors your beverage line performances (CP and CPK), improving and automating all quality control processes.

C

arrying out several non-destructive quality control operations at any one time during production

Q

: How can these inspections be done simultaneously?

A: A robotic arm picks up samples from

optimises the production process and

the production line and inspects them

prevents non-conformities. This ensures

in an automatic analysis station through

complete product quality. The following

non-destructive tests. These controls

results can be obtained by inserting an

are required by law and necessary to

automatic robotic system inline.

optimise and satisfy internal processes

The system allows monitoring of the

and procedures. Compliant samples are

efficiency of the entire filling and capping

automatically reinserted in line. It is not

process, in real-time. An advanced data

necessary to change the production

analysis system crosses all acquired

speed of the line, and there is no

values by its stations and from all

operator intervention.

other installed inspectors, allowing the optimisation of line performance and the product’s quality protection. Reduce costs through predictive maintenance, manage

Q

: How is the line efficiency improved?

A: The inspections and quality controls

claims thanks to the historical database

on the samples are performed in real-time

and plan production improvements

in the automatic analysis station next

using all the stored information, with

to the production line. This replaces the

the advantages of improved productivity

manual checks carried out on the line.

and quality.

The data is automatically correlated to a

Food Review asked Gary Chilton, MD of

production date and time and aligned

TracePack to give us a detailed analysis of

with the efficiency of the filler and the

the system’s full potential.

correct operation of the capper. It is

Q

: Which non-destructive

possible to recalibrate the equipment

inspections can be carried out

instantly in the event of deviation from

simultaneously in a single analysis

specifications, monitor trends over time

platform?

and plan targeted and punctual

A: Usually four types of controls or

preventive maintenance. •

measurements are identified: • Weight and volume control • Checking correct cap application by measuring torque and application angle • Measuring the concentration of gases in the headspace (e.g. CO2, N2, etc.)

• Measuring micro leaks between cap and preform.

TracePack – www.tracepak.co.za

ROBO-QCS CONTROLS ALLOW FOR: • Recalibrating filling valves that do not fill properly. On average, the standard procedure involves a random manual weighing of 20 bottles every four hours.

If a deviation occurs to the filling valve during this time, overfilled bottles are produced. With ROBO-QCS there is a realtime level control preventing large noncompliant productions. The correlation of the sampled bottles to the specific filling valve provides additional important information enabling other controls and dedicated adjustment. This is extremely important information that is difficult to have with manual sampling.

• Evaluating the correct application of the cap. The standard manual procedure involves checking the torque on a random sampling of 20 bottles every four hours, with ROBO-QCS and continuous checks for the correct application of the cap through removal torque and application angle.

Automation allows specific monitoring of the individual capping heads without the need for operator intervention and eliminating the randomness of sampling, as per the filling valves.

• Checking the filler and the capper simultaneously with immediate possibility of maintenance. It is possible to control two or more parameters at once. This means being able to set the equipment very close to the correct setpoint, allowing for planning of interventions and maintenance.

• Reducing the production loss. The checks carried out with ROBO-QCS are all nondestructive, and therefore the samples used for the inspections can be placed back into the packaging line and on to the market.

• Digitising the data. Produces date and time reports that can be shared digitally and used retrospectively during an audit, to optimise internal processes or recover data from a specific batch.

• No variability due to operator when taking measurements. No operator is needed on the line; inspections and records take place automatically, thus eliminating the possible influences of manual verification. •

40

FEBRUARY 2021 | FOOD REVIEW

MAP & VACUUM PACKAGING

MAP for peace of mind Since the start of the COVID-19 pandemic and the drastic changes to the buying patterns of consumers, the value of Air Products’ Freshline solutions were highlighted as a key aspect of the success of modified atmosphere packaging (MAP).

B

y using products

attention to ingredients that may cause allergies and other conditions,

particular way,

this form of packaging has played a vital role in reducing the need for

consumers have peace of

artificial preservatives. Maistry further comments that companies are

mind that the products will

continuously looking at ways to reduce their carbon footprint using more

stay fresh for longer naturally,

sustainable distribution possibilities. Using MAP for a variety of products

enabling them to visit

has also proven to provide alternatives, thereby playing a role to improve

stores less frequently.

supply chain efficiencies.

Besides extending the shelf

Preggy Maistry

With a culture of consumers being health conscious and paying close

packaged in this

"We have been providing technical support and supplying many

life of food products, MAP also

customers with our Freshline solutions in high-purity food-grade gases

plays a further role to maintain

for years, regardless of whether they require it for packaging, cooling,

the texture and taste. It is often

chilling or freezing applications. Our range of food gases are suitable

referred to as gas flushing in

for applications including fruit and vegetables, bakery goods, red meat,

the industry as the high-purity

poultry, seafood, ready meals, liquid food and beverage to anything in

single gas or the gas mixture

between,” he concludes. •

creates an atmosphere around the food that acts as a protective layer. The use of MAP was first introduced in the 1930s, and the meat

Air Products - www.airproducts.co.za.

industry predominantly benefitted from this way of extending the shelf life of food products for longer periods. Through the years, more products and various atmospheric gases were adopted for this form of packaging.

An improvement in packaging technology was also a crucial aspect to support food manufactures. Over time, more of the big retailers started making use of central distribution facilities, ultimately leading to a solution where food can be stored in a modified atmosphere that allowed the food to stay fresher for longer. The increased effect of globalisation and the need to move products over long distances also called for drastic changes and improvements in the preparation, packaging, transportation and storage of food.

SUPPLYING INDUSTRIAL GASES TO SOUTHERN AFRICAN BUSINESSES

HIGHLIGHTING THE BENEFITS OF THIS INNOVATIVE FORM OF PACKAGING Pregie Maistry, speciality gas sales manager at Air Products, explains that they have seen a significant increase in the sales of Freshline over the years as more and more manufacturers discovered the

www.airproducts.co.za

benefits of atmospheric packaging.

Maistry shares that there are several benefits that they have observed with customers. "The shelf life of products can increase between 50 and 500%, which holds many advantages for manufacturers. There is a definite improvement in the utilisation of labour and equipment as the flattened product peaks allow longer packing runs. Due to the MAP packaging, there is an enhancement of the visual aspect of the products which makes it more attractive to the consumer.”

According to Maistry, many of their customers have also commented that the sealed packs prevent drip and odours.

Service that delivers the

Difference

Customers would rather buy a product that is packed safely, which is achieved by MAP, and this packaging also plays a role in minimising waste and spoilage.

FOOD REVIEW | FEBRUARY 2021

41

Coffee time WORD GAME

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

CALL US NOW FOR A QUOTATION

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

To advertise in Anita Raath

Sales executive +27 (0)82 976 6541

WWW.FOODREVIEW.CO.ZA

Càndida GiambÒ-Kruger Sales executive +27 (0)71 438 1918

Carla Melless

Sales executive +27 (0)83 260 6060

AD INDEX FOR SA FOOD REVIEW – FEBRUARY 2021 Air Products .................................... 41...............www.airproducts.co.za

Savannah Fine Chemicals............. 19...............www.savannah.co.za

Busch Vacuum SA........................... 12...............www.busch.co.za

Sensetek.......................................... 25..............www.sensetek.co.za

CCL Label South Africa................... 35..............www.ccllabel.com Certification Partner Global........... 17...............www.cpg.global Heat & Control SA............................ 18, 29 ........www.heatandcontrol.com Iberchem........................................... 21...............www.iberchem.co.za

SK Chemtrade Services.................. 16...............www.skchemtrade.co.za SMC Corporation South Africa...... 39..............www.smcza.co.za Supreme Flour................................. IFC.............www.supremeflour.co.za

Ishida................................................. 33..............www.ishidaeurope.com

Symrise SA....................................... OFC...........www.symrise.com

Sagisa................................................ 37..............www.sagisa.com

Vivit Foods....................................... OBC...........www.vivit.co.za

42

FEBRUARY 2021 | FOOD REVIEW

WEB REVIEW

BUTCHER MEAT PROCESSING EQUIPMENT

MATRIX SOFTWARE

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

BUTCHER MEAT

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

PROCESSING EQUIPMENT Tel: +27 11 664 8212

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

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

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

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

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

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

FORMPAK

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

DINNERMATES

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

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

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

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

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QUANTUM COLOURS SA

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

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

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

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

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

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