Food Review September 2021

www.foodreview.co.za

September 2021 Vol. 49 • No. 8

SOUTH AFRICAN JOURNAL FOR FOOD AND BEVERAGE MANUFACTURERS

SHAPING THE FUTURE

of food security

Cutting-edge safety solutions Getting more out of your morning coffee Balancing great taste with healthy ingredients

SYMLIFE Bringing your products to life with our taste balancing technology To fine out more: www.symrise.com

EDITOR’S COMMENT

THE TEAM EDITORIAL Editor: Tennille Aron +27 (0)73 995 5599 tennille.aron@newmedia.co.za Layout & Design: Naresh Budraj

How are you shaping your world?

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 Sales Executive: Càndida Giambò-Kruger +27 (0) 71 438 1918 càndida.giambò-kruger@newmedia.co.za INTERNATIONAL SALES

We are responsible for shaping the world around us, and as we enter the final quarter of the year, it is important to establish how our own world is shaping up.

W

ith sustainability, safety and

cook and eat at home more often. This has

health shaping many of our own

led consumers to seem rather indecisive

worlds, there is no doubt that

when it comes to flavour preferences

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

these features are at the heart of moulding

– loading their grocery cupboards with

CIRCULATION

the F&B industry. Creating safe, eco-friendly

familiar comfort foods one moment and

food products and beverages is the key to

seeking out bold new experiences the next.

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

shaping a better world. Companies such as

Explore this new trend on Page 32.

PUBLISHING TEAM

Nestlé, Knorr and AECI are already paving

The true potential of the coffee bean

General Manager: Dev Naidoo

the way by setting their sustainability goals.

is unlocked on Page 27. Find out how this

Production Controller: Mandy Ackerman

With PepsiCo recently announcing its plans

untapped resource can be used as a key

Art Director: David Kyslinger

to become “Net Water Positive” by 2030, the

ingredient in many of your baked goods.

JOHANNESBURG OFFICE

future already seems to be shaping up well.

Read more about the shape the F&B industry is taking on in this new issue.

AECI is shaping a better world for food security through a bold, new purpose-

The challenge is to start thinking about your own world because although the future might seem a bit uncertain now, the best way to predict the future is to create it.

commitment to creating a more sustainable

MANAGEMENT TEAM

Enjoy the read!

Natural flavours are more popular now than ever before. Even artificial flavours simulate the characteristics of their natural

MANAGING DIRECTOR: Aileen Lamb

Tennille Aron

COMMERCIAL DIRECTOR: Maria Tiganis BRAND STRATEGY DIRECTOR: Andrew Nunneley

counterparts. How do flavour companies

CHIEF FINANCIAL OFFICER: Venette Malone

proceed to create these “natural” artificial

CEO: MEDIA24: Ishmet Davidson

flavours? Learn about how the magic

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

happens on Page 14.

A key trend that emerged globally during the pandemic was that people started to

@foodreview13

POSTAL ADDRESS PO Box 784698, Sandton, Johannesburg 2146 Published by New Media, a division of Media24 (Pty) Ltd

led strategy and vision. Read about their future on Page 12.

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

@SA_FoodReview

SA_FoodReview

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

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

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.

Food Review is printed and bound by CTP Printers.

Copyright: all rights reserved. ISSN 0257-8867 Readers are prohibited from using the contact details displayed in any advertisement or editorial within the pages of this publication to generate and/or distribute unsolicited bulk emails or other forms of mass marketing correspondence.

3

September 2021 | FOOD RE VIEW

CONTENTS

SEPTEMBER 2021 2021 Vol. 48 • No. 8

Editorial pic credit: SAM THOMAS A / Shutterstock.com

Reducing water consumption with pigs

12

COMPANY FOCUS

7

AECI Food & Beverage 8 ways the company is improving sustainability

WHAT’S NEW

Pushing the boundaries of new product development

8

NEWS

Solutions for clean-label products webinar SA Olive award winners

10

FOOD REVIEW/SYMRISE NEW PRODUCT COMPETITION Entrants into the New Product Competition

Upcycling spent coffee grounds into functional ingredients

14

WATER PROCESSING TECHNOLOGY

The benefits of smart pumping technology

36

DAIRY

INDUSTRY TALK

Optimise your calcium fortification

Methods flavour experts use to mimic flavours Functional ingredients for sports drinks Diet change not climate change

The launch of the Make a Mark collaboration DSM’s commitment to creating a healthier future

Full-wrap labelling solution for hinged trays

35

19

28

SAFETY, HYGIENE & QUALITY ASSURANCE

Improve your compressed air quality monitoring Introducing a new heavy duty water-based cleaner

BAKERY

The best ingredients for all your bakery needs Creating unique tasting experiences Meet the only local producer of malt extract syrup

Reliable innovative digital sorting systems Maintaining the highest hygiene standards The new front-flush level switch for sticky products

www.foodreview.co.za

PET packaging pros for dairy products

40

CARTON & BOARD

Sustainable packaging for preserved fruits and vegetables

35

INTELLIGENT PACKAGING

A smart labelling system for a very unique bottle

We bring colour into view!

Compact pressure sensors and switches with 360° custom-colour status display

NEW!

Status d isplay also for two-wire sensors .

256 colours Individually selectable: Measurement in progress Sensor switching Process malfunction

15 cm

Compact design

Hygienic adapter system

Adjustment via smartphone

www.vega.com/vegabar FOOD RE VIEW | June 2021

5

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6

September 2021 | FOOD RE VIEW

7 – 10 DECEMBER LABELEXPO ASIA 2021 Shanghai New International Expo Centre https://www.labelexpo-asia.com/

WHAT'S NEW

Refreshment just a sip away with the new Coca-Cola no sugar

The highly anticipated, new Coca-Cola No Sugar is here! In a bold and thrilling move, Coca-Cola is launching a more delicious, refreshing Coca-Cola No Sugar recipe in a hard-to-miss can redesign, providing consumers with a more refreshing experience that's true to the iconic Coca-Cola taste.

T

he newly improved adaptation, which aims to please the existing Coca-Cola No Sugar fanbase, will replace the current one and will see a full nationwide distribution starting in September.

Consumers will be delighted to note that all ingredients remain the same, except for the blend of further optimised flavours that deliver a more refreshing and delicious taste punch.

"We have seen accelerated growth of the Coca-Cola No Sugar brand in South Africa since launching the new recipe in 2016. The change in packaging is a momentous step for us. Product design is one of the first tangible elements that a consumer engages with. We want everyone who comes into contact with the Coca-Cola No Sugar improved formulation to have an all-encompassing experience. One that is led by a crispier, more delicious and refreshing first sip, still with zero calories," said Michelle Cloete, Frontline marketing director, South Africa Franchise.

A red can with black Spencerian script font will now denote the new Coca-Cola No Sugar product cans for ease of identification. The new design is simplified and celebrates Coca-Cola's elegance and iconicity, providing an intuitive colour navigation system across the different Coca-Cola iterations.

"We've also taken voluntary actions by providing clear and easy to understand nutrition information about what's inside our drinks so people can make informed choices. The introduction of Coca-Cola No Sugar is in line with more comprehensive actions the company is undertaking to evolve our recipes, help reduce sugar in its soft drink portfolio and offer consumers a choice of low and no-sugar drinks, including smaller pack sizes, " Cloete concluded.

Consumers in South Africa can look forward to Coca-Cola No Sugar being available in various pack sizes and packaging such as cans, PET plastic bottles, returnable glass bottles and returnable PET plastics bottles across the country. •

Pura Beverages’ new drink will keep the kids from bouncing off the walls

Pura Kids is the delicious, new better-for-you natural flavour-infused kids drink that health-conscious parents have been waiting for.

T

he new range comes from the popular better-for-you soft drink that has been taking South Africa and the world by storm, Pura Soda, expanded now to include a great-tasting option just for kids.

“Pura Kids comes without the sugar rush that drives parents crazy by sending kids bouncing off the walls,” says Greig Jansen, CEO of the Pura Beverage Company.

“It is healthy enough that parents are happy to give it to their little legends, and also tasty enough that kids will love to drink it.”

Preservative- and colourant-free, Pura Kids contains just 34 calories and comes in four yummy, natural flavours – mixed berry, pink lady apple, peach and lemonade.

“One trend that will continue to shape the kids beverage

market is the focus placed on kids nutrition through preventative eating or proactive consuming,” Jansen says.

“With the launch of Pura Kids, we are providing a product that’s healthier for kids and also tastes delicious.”

It’s also packaged and sized in fun, colourful 200ml ecofriendly cartons with a paper straw that features some quirky little characters, sure to grab the attention of parents and their little ones.

“Children learn by example, and it is important that they start making healthy choices early on,” says Jansen. “By keeping the amount of sugar low and cutting colourants out altogether in our Pura Kids range, we extracted the Pura essence of nature to give kids a refreshing drink without compromising on taste.” •

FOOD RE VIEW | September 2021

7

NEWS

Solutions for clean label products webinar Learn all about the production lines solutions for clean labels in the Mecatherm’s webinar.

T

he expectations of manufacturers

By preventing the use of these improvers,

regarding bakery lines can generally

the clean label trend is pushing

revolve around two challenges, which are

manufacturers to reinvent their practices.

product quality and industrial performance.

Through this webinar, Mecatherm offers

However, in industrial baking, chemical

an overview of different line architecture

improvers are used to make products more

solutions to meet these challenges. •

tolerant to their environment and to the process, and thus to increase quality

To watch or download the webinar, visit

and performance.

https://www.mecatherm.fr/en.html

DSM commits to creating a healthier future

Royal DSM, a global purpose-led science-based company, announced a series of new quantifiable commitments aimed to address urgent societal and environmental challenges linked to how the world produces and consumes food by 2030.

livelihoods within planetary boundaries.

DSM’s new strategic food system commitments by 2030 are: People • Enable the micronutrient gap of 800 million vulnerable people to be closed.

• Support the immunity of 500 million people.

D

SM is one of the first companies

nutrition and bioscience, we’ve been

Planet

in the consumer ingredient sector

playing our part and applied our resources

• Enable double-digit on-farm livestock

to make its societal impact explicit

and expertise to create positive change,

through a set of measurable food system

for instance through our food fortification

commitments. These commitments cover

and feed solutions for on-farm emission

three areas where the company believes

reduction. With today’s ambitious

it can make the greatest positive impact

commitments we are taking a next step

Livelihoods

together with its business partners: Health

by making our societal impact explicit and

• Support the livelihoods of 500 000

for People, Health for Planet and Healthy

measurable. We look forward to stepping

smallholder farmers across value chains

Livelihoods. Geraldine Matchett and Dimitri

this up, together with our public and private

together with partners.

de Vreeze, Co-CEOs, comment,

sector partners, to ensure accessible,

“The way we produce and consume food as a society contributes to major global challenges, such as climate change,

affordable, healthy nutrition and healthy livelihoods within our planet’s boundaries.”

Through investment in its (bio)science-

emission reductions.

• Reach 150 million people with nutritious, sustainable plant-based protein foods.

These commitments support the UN Sustainable Development Goals 2, 3, 12 and 13. DSM is committed to continue to

malnutrition and poverty. To solve this,

based innovations, extensive partnerships

obtain reasonable assurance on its impact

we need to collectively rethink our food

and advocacy activities, DSM will help

reporting including these new commitments

systems from farm to fork. As a purpose-

deliver change to ensure accessible,

as it plans to report its progress every year

led global science-based leader in health,

affordable, healthy nutrition and healthy

in its Integrated Annual Report. •

8

September 2021 | FOOD RE VIEW

NEWS

SA’s olive competition is strong The SA Olive Awards, a premier fixture on the South African olive industry calendar, acknowledges the commitment and the strive for excellence that characterises the local olive oil industry. Following many months of hard work, which culminated in the autumn harvest, 46 South African olive oil producers submitted a total of 113 of their best extra-virgin olive oils (EVOOs) to be judged.

A

ll 113 EVOOs were rigorously and

complexity, harmony and character.

to Compliance (CTC) scheme enables

professionally assessed and judged

These are oils that I like to compare to

producers to benchmark their newly-

during an extensive five-day blind-tasting

the great paintings of the Impressionists:

harvested EVOOs within a quality framework

by professional taster and panel leader, Aldo

EVOOs with great colours are able to arouse

that is modelled on international standards.

Mazzini from Italy, and five local tasters and

emotions and colour the dishes of any table

Hence for consumers, the CTC seal is an

judges – Reni Hildenbrand, Jackie Loubser,

in the world.”

assurance of the quality of

Benedetta Lami, Marlene Loubser and Michelle Kruger.

SA Olive manager Vittoria Jooste

local EVOO. •

commended EVOO producers for achieving

Mazzini commented, “I can say that

the high standards of production that

during the competition we found a good

are reflected in the results achieved.

For a full list of winners, visit

percentage of very high-quality oils with

Jooste added that SA Olive’s Commitment

https://www.saolive.co.za/

Making their mark on the

packaging industry Avery Dennison, Estal and Leonhard Kurz are launching Make a Mark, a three-year collaboration initiative for designers, printers and materials providers intended to break new ground in sustainable and innovative wine and spirits packaging.

"S

ince wine and spirits packaging is

playing fields in wine and spirits all

more than just a glass bottle and

demand bold new approaches.”

stopper, we thought, why not join forces

Some of the most awarded

with the most respected industry leaders

packaging design studios on a

in labelling and finishing — Avery Dennison

worldwide basis decided to come

and Leonhard Kurz — to see how much

on board and be part of the Make

further we can push creative innovation,”

a Mark project — Anagrama from

says Estal CEO Gerard Albertí.

Mexico, Boldrini & Ficcardi from

Make a Mark will kick off at Luxepack

Argentina, Butterfly Cannon from

Monaco with the unveiling of a book

the United Kingdom, Chad Michael

featuring bold and provocative concepts by

Studio from the US, Denomination

18 of the world’s most creative packaging

from Australia, Dragon Rouge from China,

designers. Printed in a limited edition of

JVD Estudio from Chile, Mark Studio from

2 000 copies, the book is the first of several

South Africa, Motherland from Sweden,

is a whiskey brand that pairs elegance with

expected in a Make a Mark series, and one

Pocket Rocket Creative from the UK,

acknowledgement of the crises facing fresh

of many planned projects aimed at bringing

RitaRivotti from Portugal, Ruska Martín

water and oceans; an acquavite that pays

together brands, designers, and materials

Associates from Germany and Spain,

homage to the volcanic origins of Sicily;

providers over the next three years.

SeriesNemo and Supperstudio from Spain,

and a gin inspired by the iconic 1990s TV

Servaire & Co and Studio Créa’ Design from

show Baywatch, complete with a mini life

collaborate,” says Vladimir Tyulpin, Avery

France, and Smith Lumen and Spazio Di

preserver that gauges the level of liquid in

Dennison’s Market Segment Leader - Wine

Paolo from Italy.

the bottle.

“We are all more innovative when we

& Spirits. “And innovation is more essential

They were asked to develop a wine

without the usual constraints of costs, tight deadlines and client requirements.

Among the concepts featured in the book

A limited number of sample packets

than ever. The urgent need for sustainable

or spirit brand concept combining

and more information about the Make a

packaging, the new ways Covid-19 is forcing

sustainability, luxury and innovation. They

Mark book and initiative are available at

us to shop and the increasingly crowded

were free to bring their boldest ideas to life

makeamark.world. •

FOOD RE VIEW | September 2021

9

NEW PRODUCT COMPETITION

May the best

brand win!

Despite the pandemic, over the last two years, there have been some exceptional products released onto the South African food and beverage market. The Food Review/Symrise New Product Competition aims to give local and international brands supplied to the South African market the opportunity to showcase their innovative new products. There have been an overwhelming amount of entries to the competition for the 2020/2021 round of judging and the competition is fierce. We let you have a sneak peek at some of the entries in our last issue, here are the rest of the entries.

Here are some of the 2020/2021 entrants: Keeping it lean

A delicious side dish

Coated in deliciousness

The Harvest Table’s Lean Range consists of

Experience the

the Lean Vanilla Shake, Savoury Lean Broth

taste of chunky

and Lean Suga. These pure and wholesome

wild-caught hake in

products are packed with nutritious

a lightly-seasoned,

ingredients to ensure that you stay fit

golden panko crumb.

and healthy. •

Woolworths Coated

Woolworths Sweet Potato Schnitzels

Fish is very high in

are lightly-crumbed sweet potato slices

omega-3 and a great addition to

with a spicy BBQ mayo. Ready in just

any meal.•

20 mins, enjoy it as a side dish to your favourite roast. •

A shot of goodness

The ideal snack

The Low Fat Ayrshire Mango & Granadilla Flavoured Drinking Yoghurt snack is high in calcium and vitamin D. Shake and serve chilled. It is the ideal on-the-go breakfast snack. •

The best in tuna

tempura batter or the

underbelly that is known

Seaweed Coconut Crunch

as ventresca and these

With Almonds that are

fish fillets are regarded

sweet clusters

as a delicacy. It is also

of coconut, pumpkin

responsibly-sourced

seeds, almonds and

and hand packed in

seaweed. Both are great-

olive oil to preserve its

tasting snacks with no

delicate taste. •

added MSG. •

Spicing things up

Get better value for your money with the

The Funky Ouma Salt & Spice Tin Range

Boxed Wine. Enjoy all your favourite red

natural with no added preservatives. Their delicious flavour and smells enhance the taste of any dish. •

10

September 2021 | FOOD RE VIEW

Seaweed Crisps that are gently fried in

Woolworths Albacore Tuna has a soft

It’s wine-o’clock

is a variety of spices that are completely

Choose between the Woolworths Tempura

new Woolworths Premium Branded 2L and white brands in more convenient packaging. •

Delectable fresh vegan meals Enjoy Woolworths Prepared Vegan Meals, made of fresh pasta, fresh vegan dairy-free cheese sauce and fresh vegan bolognese. •

NEW PRODUCT COMPETITION

A sweet sensation

Convenient and tasty, Woolworths Dim

Woolworths Meringues can be eaten as is,

Dairy goodness

Sum can be cooked from frozen in the

but are also great for incorporating into

Taste the quality

microwave or steamed the traditional way.

desserts or when used as decoration for

you’ve always

These pot stickers are great added to a

cakes and cupcakes. They come in three

trusted with

broth or served on their own with a

flavours: berry, vanilla-

Woolworths’

dipping sauce.•

chocolate and salted

Goats Milk

caramel. •

product range.

Yummy dim sum

This range includes plain yoghurt, flavoured yoghurt and drinking yoghurt. •

Decadent delights Indulge your most decadent dreams with one of these tasty treats from the Woolworths Patisserie Range: choux

What’s your flavour?

choux, tiramisu slice, rose berry, and chocolate pecan tart. •

Celebrate the flavours of the

Dairy-free delights Enjoy the new Woolworths DairyFree Cheese Range.

With coconut oil- and olive extract-flavoured cheddar, cheese spread or hard cheese, you will

Mediterranean with Woolworths

find your perfect snack or

Mediterranean spices. These spices add

sandwich filler. •

exotic flavour to any dish and come in a variety of options.•

Perfect on-the-go snack Woolworths Meat & Cheese Rolls are a selection of meat and cheese rolls consisting of salami and mozzarella or smoked ham with gouda. They are the perfect snack. •

Spread it on thick A plant-based alternative to butter that’s as smooth as butter with a mild taste of avocado or macadamia, Woolworths Dairy Alternative Spreads have no preservatives and are also vegan. •

Grab your slice Delicious potato, Moroccan-style freerange chicken, and vegetables on a tapioca pizza base or roasted vegetable pizza on a tapioca base, it’s your choice. Woolworths Health Pizzas are stone-baked and incredible to the last bite. •

Yum in your tum Happylicious Gums and Jellies are gelatine-free gums and fruit-flavoured.

Sausages with a difference

These sweets are

Fry’s new Artisan Mediterranean Sausages

also tartrazine-free,

are seasoned with sweet rosemary, garlic

suitable for vegans

and green olives and are absolutely

and absolutely

delicious. They are plant-based and the

yummy. •

perfect addition to any meal.•

that are chewy

FOOD RE VIEW | September 2021

11

COMPANY FOCUS

AECI is shaping

a better world for food security AECI is shaping a better world of food security through a bold, new purpose-led strategy and vision. Here are the ways AECI is shaping a better world for food security.

A

ligned with the United Nations’

the essence of our commitment to a better

objective is to expand the offering to 7 000

Sustainable Development Goals 2,

world of food security.

hectares by 2025. are exploring how water treatment

partnerships for the goals, three AECI

IMPROVING YIELD BY WORKING WITH NATURE FOR SUSTAINABLE AGRICULTURE

strategic pillars are actively engaged in

AECI Plant Health’s holistic NuWay

without compromising yields, while

delivering better farming, nutrition and

methodology uses precision analysis,

AECI Food & Beverage is targeting

productivity as well as water systems for

remote sensing and tailored chemistry

water conservation opportunities in

communities, farms and industry. Together,

to address long-term soil health. This

the dairy industry.

AECI Food & Beverage, AECI Plant Health

enhances agricultural output and delivers

and AECI Water touch nearly every piece of

healthier crops. The company’s Biocult

the value chain – from farm to fork!

uses mycorrhizae to improve plant nutrition

MAKING FARMING MORE INCLUSIVE

as well as soil biology and chemistry.

AECI Plant Health supports emerging-

8, 12 and 17, namely zero hunger,

decent work and economic growth, responsible consumption, production and

According to the United Nations, one in nine people do not have enough to eat

AECI Plant Health and AECI Water

Through research and development,

technologies can reduce the volume of water needed for irrigation purposes

and smallholder farmers. In Malawi, they

and 1/3 of all food produced goes to waste.

AECI is exploring future opportunities

developed Nyonga input packs that include

This is mirrored in Africa where hunger

to improve the quality and quantity of

seeds, fertiliser, crop protection products

and malnutrition as well as diet-related

produce by using specially treated water

and personal protection equipment. These

diseases and food waste are a daily reality,

from boreholes, dams and rivers for

packs are distributed through multinational

exacerbated by the Covid-19 pandemic.

irrigation.

companies that contract smallholder

At the same time, precision irrigation

farmers to produce cotton, maize, pigeon pea and tobacco.

also face particular risk as some

REDUCING THE VOLUME OF WATER NEEDED FOR IRRIGATION WITHOUT COMPROMISING YIELDS

European customers are seeking to track

AECI Plant Health has secured SupPlant

commercial activity. There are a wide

“embedded water” used in upstream

technology, whereby precision sensors on

range of plant and soil health products

agricultural production.

individual plants reflect exact moisture

and services available on Khula from AECI.

requirements and feed the data to a

Currently, 4 200 emerging farmers are

through our significant scientific and

control centre for irrigation. There are

registered, and the medium-term goal

technological capability and capacity is

13 installations on 435 hectares and the

is 50 000.

should become the norm in South Africa where irrigation accounts for 70% of total water consumption. Agricultural exports

Helping address these challenges

12

September 2021 | FOOD RE VIEW

In South Africa, the Khula App digital trading platform is another offering that facilitates upstream and downstream

COMPANY FOCUS REDUCING FOOD WASTE AECI Food & Beverage supplies natural alternatives to artificial preservatives that extend shelf-life. An example is Fresh-Q, a bio-preservative that naturally reduces the development of mould in dairy.

REDISTRIBUTING UNSOLD FOOD Through the donation of flowbins, AECI Food & Beverage helps a charity in Cape Town redistribute unsold food from grocery shops to people in need. available, tasty source of protein.

A healthier dairy fruit juice blend is coming soon.

AFFORDABLE ALTERNATIVE PROTEINS

REDUCING THE NEED FOR CHEMICALS AND WATER AS CLEANING MATERIALS WHEN TRANSPORTING LIQUID FOOD PRODUCTS We are the first to offer Mega-Inliner

Global growth in demand for protein,

in South Africa. This is a fully recyclable

coupled with the rising environmental

liner that allows liquid food products to be

impact of conventional animal farming

packed without the need to clean vehicles

and shifting consumer ethics, have led to a

with chemicals and water. A trial was

growing protein gap and increased demand

undertaken recently with a large beverage

for alternatives.

company and the results are promising.

AECI Food & Beverage supplies a range peas, rice and whey. They are also exploring

FOOD SECURITY DURING COVID-19

the possibility of developing low-cost

Through iPledge, an internal crowdfunding

microbial protein.

initiative, they raised R3.5 million in

of products from collagen, hemp, keratin,

MAKING FOOD HEALTHIER AND MORE AFFORDABLE Ingredients for affordable basic foods Lower-income consumers spend a disproportionately high percentage of

six months to address food security

FORTIFIED AND FUNCTIONAL FOOD INGREDIENTS

challenges. 12 315 needy families received food parcels by the end of 2020.

their total income on food. AECI Food &

Recent medical research has made a

Beverage supplies a range of specialty

connection between poor gut health and

cultures used in the production of Amasi

a number of chronic health conditions.

and Mageu, offering affordable on-the-

AECI is creating sustainable food

Conversely, a healthy gut microbiome

go-nutrition. They also supply a range

security solutions in their inaugural

has been linked to improved health

of functional ingredients used in the

sustainability report, now available on

and wellbeing. They supply a range of

production of low-cost processed meat

their website. •

functional ingredients including clinically

products that are an affordable, readily

proven Fibersol, a dietary juice fibre.

Read about the other ways that

AECI - www.aeciworld.com

Editorial pic credit: SAM THOMAS A / Shutterstock.com

FOOD RE VIEW | September 2021

13

INDUSTRY TALK

Keeping up the balancing act between healthier and better tasting products

Natural flavours are more popular now than ever. Even artificial flavours simulate the characteristic of their natural counterpart. The results are sometimes extremely convincing. However, how do flavour companies proceed to create these ‘natural’ artificial flavours? Marí Carmen Inglés, flavourist at Scentium Flavours explains how the magic happens.

T

he analysis of volatile substances

oriented to identify which component

(OAV) for each of them was also calculated.

in a natural product is a classic

is important to define a specific flavour

A total of 49 volatile substances were

analytical problem, where each

profile. The measure of the smell intensity

identified, 21 of which presented an OAV≥1

phase - such as sample selection and

of a volatile substance is generally

preparation, sampling methods to isolate

expressed by its olfactory-odour

the volatile fraction - presents particular

threshold that it is defined as its lowest

and peculiar aspects of criticality. Each

concentration that can be perceived

analytical technique has its advantages

by nose. Uo value is defined by the

and disadvantages and all of them are

ratio between the concentration C of a

complementary to each other when

substance, defined via analytical methods,

studying the aromatic profile of a natural

and its odour threshold T, both expressed

product. Isolation of volatile compounds

in mg kg-1. Therefore to be perceived by

is a crucial and critical step of food

the sense of smell, a substance will have

analysis focused on aroma components

to have an Uo equal or above 1, because

investigation. Among the techniques used

its concentration will have to be equal

by Scentium, SAFE and SPME stand out.

or greater than its odour threshold. The

Once the volatile substances have been

higher the Uo, the higher the probability

"Isolation of volatile compounds is a crucial and critical step of food analysis focused on aroma components investigation."

Aldehydes represented the most

isolated, the compounds can be identified

that a volatile substance can contribute to

abundant chemical class in terms of

and quantified using Gas Chromatography-

the development of the overall aroma.

analytical concentration and their

Mass Spectrometry (GC-MS) and Gas

contribution to develop the overall odour

EXTRACTING THE NATURAL TASTE OF A TOMATO

is very important. (Z)-3-hexenal, hexanal,

quantitative analysis allow flavourists

Let’s take the concrete case of a fresh

volatiles having the highest OAV. Other

to define the composition of the volatile

tomato. In order to identify the compounds

compounds such as β-ionone, guaiacol,

fraction, which is generally made up of a

responsible for the overall odour of this

3-methylthio propanal and furaneol

large number of compounds, but they do

fruit, its volatile fraction was isolated by

played an important role in developing the

not explain which substances play a role in

solvent extraction of the tomato fruit and

characteristic flavour of this particular

defining a specific aromatic profile. For this,

subsequent SAFE distillation. A GC-MS

tomato. Figure 1 shows the contribution

some techniques have been proposed to

system was used for the identification of

of volatile compounds in terms of their

find possible relationship between sensory

the compounds and a gas chromatography-

OAVs, expressed in a logarithmic scale.

perception and instrumental analysis.

flame ionisation detector for its semi-

The odourants having OAV≥1 were used

quantitation. The odour activity value

to prepare a recombination of the tomato

Chromatography-FID. The results of the qualitative and

The Odor Units (Uo) concept, theorised and developed by Guadagni et al., is

14

September 2021 | FOOD RE VIEW

3-methylbutanal and decadienal were the

INDUSTRY TALK

Figure 1. OAV bar graph in a logarithmic scale of aroma active compounds detected in the SAFE distillate isolated from a tomato.

flavour. This is, in a nutshell, one of

flavour to make it unique.

the many methods flavour experts

However, this procedure is not

use to mimic with such precision a

universal and is not necessarily

natural aroma. It can be arduous, but

compatible with all kinds of natural

the result is highly convincing and

food. Flavourists must investigate to

satisfying for the consumer. It is a

make sure to use the method that is

starting point to which flavourists

the most adequate for the food they

can later add more complexity to the

are working with. •

FOOD RE VIEW | September 2021

15

INDUSTRY TALK

The influence of sportification on

the F&B industry

In the past, sports nutrition products were aimed at a very small target group with very special dietary needs. However, living healthily in the 21st century is strongly connected to an active lifestyle and this has given rise to a new trend: sportification. As part of this trend, a growing number of mainstream consumers are showing strong interest in sportified products. Food Review recently spoke to Konstantin Grissmer, product manager of functional carbohydrates at Beneo about this rising trend.

Q: What is the definition of sports nutrition

whole new audience for sports nutrition

Q: Which flavours are doing

and how has this changed in recent years?

manufacturers.

particularly well?

The classic format for gamers is still the

There are two main drivers in the market for sportified foods. Firstly, sports nutrition

Q: Why has Beneo decided to target the

energy drink with 63% of gaming nutrition

is becoming more mainstream through

gaming/e-sports communities?

products being either powder or ready-

a variety of different food applications,

With e-sports growing to be big business

to-drink energy drinks. 28% of gaming

allowing brands to target lifestyle users

across the globe, e-athletes are under

products are capsules, tablets or gummies

of sportified products. Secondly, regular

enormous pressure to perform at their

and the remaining 9% can be anything else

foods, such as snack brands, are becoming

best and many are seeking out products

like bars or meal replacement powders.

sportive, enabling them to reach an

that will help them excel. This target

In terms of flavours, a lot of them are

additional target group of occasionally

audience has diverse needs, both mental

fruit-based, but they are generally more

active consumers. This double-pronged

and physical, from improved concentration

exciting than the standard single fruit

approach to engaging consumers in sports

to help them react quickly, through to

flavour that we know from other beverages.

nutrition means that it increasingly holds

alleviating back and neck pain, fatigue and

Often the name of the flavour is a made-

appeal to all consumers, regardless of how

headaches, caused from being in front of a

up name that has a certain meaning in

active they may be.

screen for prolonged periods of time. The

the gaming world or just something that

same can be said for the growing number

can appeal to gamers specifically without

of “improving performance” is still the

of leisure gamers who aspire to boost their

giving away the actual flavour of the

underlying idea today, but loses its

performance in a similar way to e-athletes,

product, such as “Hulk Juice” or “Dark

emphasis the more the sports nutrition

just like in traditional sports. With this

Savage”. Having said that, fruit flavours

industry also targets active people, as

in mind, we see a big opportunity for

with a little twist, like “Cherry Storm” or

opposed to being an elite platform only.

manufacturers to tap into this rising trend

“Sour Grape Ape” or traditional beverage

Despite this, products and brands still

for e-sports using our ingredients to help

flavours like “Peach Iced Tea” are also not

tend to be defined by elite athletes, whose

improve performance, while also delivering

uncommon.

association with a product endorses its

mainstream appeal.

The classic sports nutrition principle

Q: What are the challenges surrounding

relevance.

Q: What ingredients are you using

nutrition in this industry? How is Beneo

Q: What is currently trending in the

and why?

helping to overcome these?

gaming/e-sports industry, particularly

While many manufacturers continue to

A particular challenge faced as an industry

when it comes to food and beverage

develop products that offer a quick energy

that will continue to grow in importance

demands?

boost via rapidly available carbohydrates

over the coming year is that sportified

COVID-19 has accelerated the trend in

such as maltodextrin, sucrose or glucose

products should be for everybody, not

e-gaming with a significant increase in

syrup in combination with caffeine or

just for athletes. Most popular sports

gamer numbers as a result of the pandemic

taurine, this will not deliver the sustained

nutrition drinks on the market today

– especially in the USA, France, UK and

energy e-athletes need to maintain

have been designed to increase energy

German markets . According to Mintel, the

concentration for a long period of time.

during exercise, therefore these products

market for gaming in Europe experienced

However, alternative carbohydrates

traditionally contain high glycaemic

a 7% year-on-year growth in 2020 and

like Palatinose offer a balanced supply

carbohydrates like maltodextrin, glucose

generated $33billon.

of glucose energy to help them to stay

syrup and sucrose. These carbohydrates

As interest in e-sports continues to

focused. Scientists have also found that

release glucose into the bloodstream at a

rise, this is an area that’s prime for sports

products containing Palatinose can help

fast rate and this is fine for those in need

nutrition. As with other more traditional

enhance a person’s mood and memory skills

of instant energy for intensive athletic

sports, performance and endurance are

- two very important factors when it comes

training, such as sprinting. However, for

key for e-sports athletes, opening up a

to e-sports.

casual fitness users looking to tone their

16

September 2021 | FOOD RE VIEW

INDUSTRY TALK

bodies and reduce fat, high glycaemic

sources such as sugar beet. Furthermore,

eliminating unwanted “boost and crash”

products can trigger large peaks and

while consumers may physically be doing

blood sugar spikes. It also has a respective

troughs in both blood glucose and insulin

less during the pandemic, mentally, we

EU health claim to substantiate its low

levels during physical training, minimising

are working harder than ever. With this

glycaemic property. Being low glycaemic

not maximising their fat burning potential.

in mind, products that can help them

and low insulinemic, it helps to burn

More and more forward-looking beverage

maintain energy levels throughout the day,

fat more effectively within the energy

manufacturers are using functional

be it a natural energy or mood booster or

metabolism. This increased fat burning

ingredients such as Palatinose (generic

improving mental performance are likely

rate is beneficial for the body composition

name: isomaltulose) in their sports drink

to grow in popularity and should be an

of athletes and active consumers and

ranges, as this low glycaemic carbohydrate

emerging area of focus for manufacturers.

also means that when Palatinose is

can meet the specific needs of the casual

A great example of this is Power Look, a

used in sports nutrition products, active

fitness user.

caffeinated drink from Germany containing

consumers can draw on their carbohydrate

berry extract and isomaltulose, which

reserves for longer. These physiological

promotes vision and concentration.

benefits make it the ideal functional

Q: What's next for Beneo in this category?

ingredient for use not only in products

With 3 in 4 consumers worldwide saying that they will “make attempts to eat and

Q: Anything else you would like our

aimed at endurance athletes, but also for

drink more healthily as a result of the

readers to know?

those targeted at casual fitness users or for

pandemic”, it is no surprise that the health

Derived from sugar beet, Beneo’s

those who are beginning to get active. Also,

credentials of sports nutrition products are

alternative sugar Palatinose is fully, yet

due to its low hygroscopicity, Palatinose

increasingly being analysed by athletes and

slowly digestible and low-glycaemic. It is

absorbs virtually no moisture and remains

fitness users. Therefore, label transparency

ideal for use in various applications as it

stable under harsh processing conditions,

will continue to increase in importance as

is soluble, very low hygroscopy and comes

meaning it can be used to create a wide

consumers demand more transparent and

with a mild sugar-like sweetening profile.

range of sports drinks powders, bars and

simpler labelling across the board. This will

From a nutritional point of view, it delivers

other applications. •

also mean an increase in demand for real

the full energy a person needs to function,

and authentic ingredients that provide

but has a balanced effect on blood sugar

energy, highlighting further opportunities

levels. In other words, it provides full

for our ingredients derived from natural

carbohydrate energy in a sustained way,

Go for gold with the Silver Generation.

Palatinose™ adds vitality the balanced way.

With life expectancy increasing worldwide, smart marketeers have seniors on their radar. Yet senior is by no means equal to “less active” as this generation wants to be their best self and continue to enjoy life at their own pace. With smart food choices, they aim to keep age-related challenges at bay and continue their daily activities. BENEO’s functional ingredients offer a wide variety of benefits that speak to the needs of this silver generation. With Palatinose™ you create balanced energy products that help maintain their active lifestyle, without steep rising of blood glucose levels. Unlock full potential at any age.

Follow us on:

Savannah Fine Chemicals – www.savannah.co.za Beneo – www.beneo.com

Our Sales Network Partner in South Africa:

info@savannah.co.za

www.beneo.com

FOOD RE VIEW | September 2021

17

INDUSTRY TALK – PLANT-BASED ALTERNATIVES

Diet change for climate change There appears to be a new champion in the fight against climate change. In the past, efforts to reduce greenhouse gas emissions have focused primarily on fossil fuelled power plants, transport and industrial factories - industries that are slow to change and that individuals have little impact over. Now companies are moving towards increasing plant-based food options as a tool for reducing their climate footprint. director of ProVeg South Africa Donovan Will weighs in on this.

A

ccording to the UN's Food and

to even include the impact of animal

Agricultural Organization (FAO), the

agriculture in climate discussions,

meat and dairy industry accounts

companies, universities and even cities

for around 14.5% of global greenhouse gas

have begun to embrace the move towards

emissions - about the same amount as all

plant-based options in order to reduce their

transport combined. This fact is one of the

carbon footprint.

driving forces behind the rapid growth in

Nestlé has committed to $3.5 billion

the plant-based food sector, which grew

in a five-year climate plan powered by

by 49% in Europe over the past two years,

regenerative agriculture and plant-based

reaching a total sales value of €3.6 billion.

innovation and Unilever has committed

It is also one of reasons that the director of

to hitting a €1 billion annual sales target for

local food awareness organisation ProVeg

meat and dairy alternatives over the next

South Africa, Donovan Will, suggests that

5–7 years as part of their Future

a move towards a plant-based diet will be

Foods initiative.

one of the champions in the battle against climate change.

According to Will, “There are a few forces

Looking locally we see the same trend with Knorr South Africa partnering with environmental charity WWF-UK to co-

at play here; people are becoming more

release a 60-page booklet that highlights

aware of the environmental issues that

Future 50 Foods that are nutrient-rich and

come with large scale animal agriculture,

have a low environmental impact. Food

and at the same time the food industry

chains like Spur, Vide e Caffè and Hudson’s

has been improving meat and dairy

have all added plant-based replacement

replacements to the point that the best

products to their menus, including

ones are indifferentiable from the animal

products like the Beyond Meat burger that

products they mimic - and having products

contributes to 90% less greenhouse gases

that are better for the environment and that

than beef burgers.

taste great makes it easier to reduce your meat consumption.”

Although governments are reluctant

Director of ProVeg South Africa Donovan Will

Food companies are not the only organisations using the move to more plantbased options to reduce their greenhouse

gas emissions; universities and cities are joining in too; university canteens across Berlin will offer mainly vegan and vegetarian as part of their push to make menus more climate-friendly. In South Africa, universities like UCT and Wits have signed up for the Humane Society - Africa’s Green Monday campaign that encourages people to eat plant-based food at least once a week.

New York has also backed a meat reduction campaign by including Meatless Mondays in its first-ever 10-Year Food Policy Plan. The Belgium city of Ghent backed a similar campaign that chose Thursday as its meatless day, and was the first city in the world to pass a Veggie Thursday proclamation. The campaign has spread throughout the country, and “Veggie Day” is now an official word in the Belgian dictionary.

When asked about South African cities getting behind plant-based initiatives Will is optimistic, “We haven’t seen any South Africa cities including meat reduction in their environmental policies, but we are confident that they will as they become more aware of the impact that animal agriculture has on the environment.” •

18

September 2021 | FOOD RE VIEW

BAKERY

Supplying the best in bakery ingredients

SK Chemtrade Services is proud to be working with BASF Performance Ingredients to satisfy the demand by customers for high quality, innovative bakery ingredients.

cake applications also. It also has a remarkable whipping tolerance and is suitable for all-in-one method.

Lametop is a broad range of DATEM types based on various fat sources, esterification degrees, contents and types of carriers to accommodate your functional and nutritional needs. It is applicable in wheat-based dough systems. It strengthens gluten networks and simplifies artisanal and industrial production processes. It also improves mixing tolerance and dough development and creates the perfect crumb structure.

Nutrilife baking enzymes help to optimise the baking process and better meet customers’ expectations. They improve dough machinability, stability and preserve freshness during shelf-life.

Choose from a variety of enzymes, each suited for a specific need. •

SK Chemtrade - www.skchemtrade.co.za

S

K Chemtrade Services offers a range of bakery ingredients such as whipping agents, cake emulsifiers, bread emulsifiers and enzymes. Make your baked

items that much tastier and better with these delicious ingredients including the Lamequick, Spongolit, Lametop and Nutrilife ranges.

Lamequick is a range of premium whipping bases that enhance taste and texture of your favourite dessert, whipping cream or ice cream. It has exceptional aeration performance, excellent stability and texture, and superior melting properties and creaminess. It can be used in whipping creams, cake cream, cake filling, mousse desserts and low aerated desserts.

Spongolit is a range of premium cake aerating systems that enhance volume, texture and shape of your favourite cake such as sponge cake, pound cakes or muffins. Use it in high cake volumes and experience great softness combined with uniform crumb structure. It has efficient aeration properties in non-fat

FOOD RE VIEW | September 2021

19

BAKERY

Keeping up the balancing act between healthier and better tasting products While government bodies and health institutions advocate a reduction of sugar, salt and fat intake, taste still drives consumer preference. With their symlife portfolio, Symrise has a range of innovative taste balancing solutions to help food and beverage manufacturers create healthier products that still maintain their great taste.

O

ver the past decade, consumers,

dairy and sweet goods as well as culinary

retailers and regulators have

applications like ketchup or ready-made

grown increasingly aware of the

meals. With beverages being the most

detrimental health effects associated with

popular category for taste balancing

immoderate sugar, sodium and fat intake.

applications so far, Symrise is especially

After more than two decades of delivering

equipped to deliver for the needs of

leading taste balancing solutions,

this category.

Symrise’s symlife portfolio helps make healthier products taste great and actively contributes to a sustainable diet.

With a global market potential for

WHAT IS THE SYMLIFE PORTFOLIO?

"Symrise has a range of innovative taste balancing solutions to help create healthier products that still maintain their great taste"

Symrise has combined their deep

taste balancing ingredients of €1.1billion

understanding of ingredients and recipes

(according to the Markets&Markets,

with their core taste expertise and

Taste Modulators Market, Global Forecast

deep market understanding to develop

range, you can create customised taste

to 2023), it represents a relevant and

symlife. This portfolio offers flavours that

solutions that produce a signature taste.

growing business opportunity. While the

are superior with a clean taste and the

symlife portfolio offers taste balancing

absence of bitter off-notes associated with

solutions, Symrise’s primary focus lies on

other taste balancing ingredients. These

WHY CHOOSE THE SYMLIFE PORTFOLIO?

taste modulation, and more specifically

flavours balance out undesired notes from

This innovative portfolio offers customers

sweet taste. They are constantly working

sweeteners and rebuild authentic notes.

taste solutions that work in their product,

towards the optimisation of sweet taste

These taste solutions can drive alcoholic

drive preference through great taste, are

profiles as well as masking or reducing

perception in products low in sugar and

cost-effective and give them a unique

undesirable aromas and taste effects. This

alcohol, and also drives juiciness, freshness

edge with a natural label and robust

spans product applications in beverages,

and fruity perception. With the symlife

supply chain.

Editorial Pic credit: Mickis-Fotowelt / Shutterstock.com

20

September 2021 | FOOD RE VIEW

BAKERY

WHY IS SYMRISE A LEADER IN TASTE BALANCING TECHNOLOGY?

then translated into trend-driven concepts and potential product solutions.

Symrise’s extensive taste toolbox can customise taste solutions specifically for a product as different bases require

Research-driven consumer and market

Taste capabilities

different ingredient combinations.

understanding

Symrise possesses extensive capabilities

Exclusive signature solutions are also

Symrise employs a wide array of sensory

to optimise taste performance (intensity,

possible to drive product recognition. On a

and analytical tools to understand evolving

flavour release) and sweetness perception

case-by-case basis, they combine masking

market trends around reduced or no-sugar

with industry-leading proprietary materials.

capabilities with taste enrichment tools

products, and consumer needs and wants

To close the taste gap in products of

and top notes. The symlife masking and

when it comes to these products. Through

which the sugar content has been

mouthfeel solutions optimise the taste

Symrise proprietary studies, they identify

reduced, Symrise offers their extensive

and mouthfeel for full body, taste and

product, ingredient and flavour trends for

portfolio of taste solutions: juiciness,

juiciness, which can improve the

products low in sugar. They also regularly

mouthfeel, masking and flavour protection

popularity of a product.

conduct social media listening sessions to

technologies as well as synergistic top

understand what consumer perceptions

notes. Delivering against the consumer

for customers to create better-for-you

and expectations of these products are.

need for natural products, Symrise offers a

products with the full taste enjoyment of a

broad spectrum of natural taste balancing

sweet product. Their symlife portfolio not

tools that the company uses to identify

solutions, including their portfolio of non-

only balances taste in low- and no-sugar

trends and emerging ingredients in this

stevia-derived solutions that is becoming

products, but it also optimises taste, driving

field. This unique research approach

increasingly popular with leading global

consumer preference. •

uses quantitative and qualitative data to

beverage producers as they strive to

identify trends and insights, and these are

develop drinks with natural ingredients.

Trendscope is an example of one of the

Symrise Flavor offers all-in-one support

Symrise - www.symrise.com

<<

FOOD RE VIEW | September 2021

21

BAKERY

Q&A with Cereal & Malt The use of malt extract syrup in cereals, sauces and even in beer brewing is becoming increasingly popular in the local market. Tennille Aron recently spoke to Awie Griesel, managing director of Cereal & Malt, about this rising trend and how the company has grown to cater for it.

Q

Can you tell us a little about the production process behind creating malt extract syrup?

A: Malt extract syrup is manufactured by a process of malting, mashing which allows for the enzymes to breakdown the various starches that exist in the grain followed by filtration and evaporation. The resultant sugary liquid is concentrated into a viscous liquid providing a natural, non-diastatic sweetener with a high energy source consisting of maltose, protein and B-vitamins.

Q

Cereal & Malt have been around since 1953? Tell us a bit about the 68 year history of the brand?

A: Cereal and Malt’s humble beginnings started off by manufacturing equipment for the processing, of ancient grains, for the brewing industry. This attracted food industries to request for malted barley. This steered us to supply the food industry with speciality ingredients, with malt extract syrup being our core product to this day. Cereal & Malt has certainly grown and expanded in the 68 years since it first started and now supplies malt extract syrup, malt extract powder and speciality flours' to the F&B Industry.

Q

Cereal & Malt is the only company to manufacture and supply malt extract syrup to the South African market and into Africa. What is the importance of malt extract syrup and what applications is it used in?

A: Malt extract syrup and its derivative, malt extract powder are naturally sweet with a high source of B vitamins and proteins. Vitamin B3 is essential in

22

September 2021 | FOOD RE VIEW

lowering high levels of cholesterol.

In the craft brewing industry, malt extract is used to reduce the brewing process of conventional beer manufacturing. Malt extract syrup is also used to enhance flavour in breakfast cereals and add colour to your morning fuel. The sweet flavour of the syrup can also be added to sauces and gravies, bringing out the mouthwatering taste of your next meal.

Q

With people trying to cut down on their sugar intake, how can using malt extract syrup help in food production?

A: Due to the product being natural, with no additives, and made from ancient grains, malt extract syrup and malt extract powder can be used to boost cereal-based foods, including infant formula, biscuits and breads.

Breakfast cereals rely on malt extract to improve the natural flavours of the high fibre formulations.

In biscuit and cracker production, malt extract syrup and malt extract powder helps to improve the cutting and machining process as well as the smoothness and shine of the finished product.

Q

Can you tell us a little bit about the brand now and what we can expect in the future.

A: Cereal and Malt can provide speciality ingredients to add value to your products. With the advent of the sugar tax, the malt products are naturally sweet enabling the added benefits.

Cereal and Malt can provide speciality ingredients to add value to your products. With the advent of the sugar tax, the malt products are naturally

sweet enabling the added benefit of reducing or eliminating refined sugar in beverages as well as baked goods and breakfast cereals.

With no additives introduced during the manufacturing process, the malt products add to a clean label as well as the added benefit of a high energy source with naturally occurring vitamins, maltose and protein.

Our signature flour range; malted barley and barley flours help as substitute flours during baking as it contains lower calories than conventional flours.

Barley flour contains beta-glucans, a type of soluble fibre that slows down the absorption of carbohydrates into the blood stream which helps to regulate the blood sugar and management of diabetes. Malt flour with its diastatic activity contains enzymes to breakdown complex sugars and starches that aid in yeast fermentation.

Our naturally gluten-free range of flours; rice, oats and sorghum are widely used in the breakfast cereal market, baked goods and in health drinks targeted for the health conscious.

We would like to introduce our two new exciting products under development • Inulin, which is a prebiotic soluble fibre that has many health benefits. It aids in improving digestive health, helps in the control of diabetes as well as in the management of weight loss. Inulin is widely used in infant foods, snack bars and various other health products. We are looking forward to supplying this to the F&B Industry.

• Dark Malt Extract is made from 100% roasted malted barley grain that aids in natural colour and flavour to food and beverage products. •

CEREAL AND MALT IS A MANUFACTURER OF SPECIALIZED NATURAL INGREDIENTS FOR THE FOOD AND BEVERAGE INDUSTRY Malt Extract Syrup | Malt Extract Powder | Specialty Flours

MALT EXTRACT SYRUP

MALT EXTRACT POWDER

OAT FLOUR

OAT MEAL

BARLEY FLOUR

MALT FLOUR

RICE FLOUR

+27 011 474 2424 +27 011 474 3141 enquiries@cerealandmalt.com cerealandmalt.com 6 Bunsen Street, Industria, Johannesburg

BAKERY

Pigging technology in the food industry

The Hygienic Pigging System

Pigging technology or product recovery technology is increasingly becoming an essential component of modern plant design because it offers possibilities for process optimisation unlike any other technology.

A

pig is a cleaning device that is pumped through a pipeline under pressure. The pig design is matched precisely to the pipe diameter and creates a seal inside. No medium is able to flow past it and a reliable separation between media is ensured.

When sufficient pressure is applied, the pig will push out the product from the pipeline. The pipe content can then still be used since no mixing with the flushing medium occurred, meaning no loss of product.

In addition to optimising product yield, pigs are used to protect products from, for example, contamination, oxidation or foaming on contact with air. Due to how it works, pigging technology significantly reduces the consumption of water required for an empty rinse.

Depending on the product and the production process, the greatest benefit of pigging technology is time-saving.

Emptying a system by flushing often takes a very, very long time. The pigging process only takes a few minutes. After final cleaning, systems can be put back into operation within a very short time. Today, product diversity and the associated flexibility is an increasingly important requirement. However, the production of very small batches requires equally frequent cleaning cycles. This is where pigging technology really comes into its own. It reduces costs while increasing efficiency and competitiveness.

Pigging systems work in almost all

24

September 2021 | FOOD RE VIEW

parts of the food industry every day. In milk processing of curd cheese, cheese and butter, pigs ensure that no valuable product ends up in the drain. They are an everyday helper when baking bread to push out sticky dough from pipes.

Precious natural raw materials in the processing of fruit and vegetables can only be used optimally and without loss with the help of pigs. They tap the last drop in the production of soft drinks. Chocolate can practically only be removed from a pipe using pigging technology.

In its simplest form, a pigging system consists of a pig launching station, a pig receiving station, the pig and devices for process controlling. Armaturenwerk Hötensleben GmbH offers the complete programme to realise different kinds of solutions.

Simple, manually-operated systems offer an entry into pigging technology.

These are operated by hand and are designed as an “open” system. The pig is placed directly before the emptying process, it then passes through the pipeline in the direction of product flow, which pushes it out and is then removed again at the end.

In automated processes, the pig works in shuttle operation mode. After the emptying process, the pig moves back again through the pipe system to the starting position. The pig always remains inside the closed system and is only removed when it goes in for a service.

Safety is the main priority when

it comes to food production. There must be no risk to the product or the consumer during manufacturing.

Restrictions on the use of preservatives or limits on allergens require high standards and reliable and effective cleaning of the production facility. In addition to the other components, the components of the pigging system must also fit seamlessly into this profile. The cleaning process must not be negatively impacted by the cleaning tools used. In this regard, pigging technology is used to optimise plant cleaning.

In the Hygienic Inline System the pig is directly integrated into product flow and there is a permanent flow around it. That prevents product plugs over a longer period of time. Later cleaning runs in the same manner. The cleaning medium is able to flow around the pig and reliably remove the entire product.

Pigging technology significantly increases the efficiency and sustainability of a production process.

Cost-effectiveness, flexibility and competitiveness make this technology worth having a look at. •

AWH - http://www.awh.eu Author: Danny Prost, Product Manager Pigging Technology for Armaturenwerk Hötensleben GmbH, Germany

FRITSCH is part of the group

BAKERY

Full wrap labelling solution for bakery products in hinged trays

Multivac’s full wrap labelling is redefining the labelling of bakery products in hinged trays.

The L 310 conveyor belt labeller provides an efficient solution for C labelling and D labelling, and it enables the hinged tray to be securely sealed on one or both sides as well as setting the benchmark in terms of sustainability.

B

akery products in transparent

up to 500mm. The L 310 can also apply a label

material grades from 80g/m2 up to

hinged trays are usually sleeved

in a C shape over three sides of the pack or in

170g/m2 can also be run. Plastic-based

with a cardboard banderole. With its

a D shape over all four sides, and it is possible

label materials such as PP and PET not

versatile and high-output L 310 conveyor

to overlap the label on the underside of the

only provide transparent labelling of the

belt labeller, Multivac has developed a

pack. Both C labelling and D labelling offer

pack, but they also enable the different

solution that significantly reduces material

the benefit, that the pack is sealed closed at

components of the pack to be separated

usage - when compared with a cardboard

the same time.

and directed to existing recycling streams.

banderole, a full wrap label gives a material

The L 310 can also be equipped with an

And even paper labels with an adhesive,

saving of up to 70%. This is not only

integrated printer, as well as a zero-downtime

which allows them to be separated from the

resource-saving, it also means less weight

function and label/print monitoring for

pack by the consumer, or alternatively with

throughout the entire logistics chain as well

maximum output and process reliability at

a soluble adhesive (for separation in the

as contributing to a better CO2 balance.

even the highest throughput. In conjunction

recycling process) can be used to ensure

with a high number of labels on the roll, this

that the packs have the optimum

provides a highly efficient process.

recycling properties. •

This robust model with its patented, servo-driven press-on brushes makes automated C labelling and D labelling of

One of the main features of this labeller

packs possible at speeds of up to 120 packs

is its great flexibility. It is suitable for a wide

per minute, and it can take a label width of

variety of different pack shapes. Label

26

September 2021 | FOOD RE VIEW

Multivac - www.multivac.com

BAKERY

Unlocking the untapped potential of the coffee bean

Coffee can be so much more than a delicious beverage, it is one of the most untapped resources on the earth. Tennille Aron recently spoke to Sambashni Govender, sales and marketing director at Danlink Ingredients about the potential of coffee to revolutionise the F&B industry.

T

here is nothing better than drinking

proteins and minerals that is produced from

your first cup of Joe in the morning

spent coffee grounds. It is caffeine-free,

to wake you up and get you ready

low in fat, rich in proteins, rich in insoluble

for the day ahead. Drinking coffee has also

dietary fibres and potassium, and can be

been associated with many health benefits

used in baked goods, snacks, raw bars,

including reducing the risk of certain heart

confectionery, muesli and cereals.

conditions and the likelihood of developing

This novel ingredient is created by

Did you know?

Alzheimer’s disease. However, drinking

extracting the lipid fraction (fat) out of

• 1kg of Kaffibre = 159 cups

delicious coffee is not the only way to

coffee grounds. The leftover product is

of coffee

access all these benefits, according to

then sterilised and crushed to standard

Sambashni Govender, sales and marketing

flour particle size. Although Kaffibre is

director at Danlink Ingredients. While less

a product of spent coffee grounds, it

than 1% of coffee’s potential is used as a

does not retain the coffee taste, rather

beverage, the leftover used coffee grounds

its flavour profile comprises of nutty and

contain 99% of the nutrients available

chocolate notes instead. This ingredient

in coffee, such as antioxidants, proteins,

can then be used to bake an array of

fibres and more. Kaffe Bueno has now

goods including rye bread, sour dough

found a way to tap into those nutrients by

bread, sandwich bread and even brownies.

upcycling spent coffee grounds and using

Another benefit of Kaffibre is that it is

green chemistry and biotechnology to

vegan and completely natural to help

turn them into functional ingredients that

better achieve clean-labelled products.

can be used in the baking industry. Kaffe

With all these benefits and so many

Bueno’s new ingredient Kaffibre is already

more, get more out of your morning coffee

making waves in the food industry.

now with Kaffe Bueno. •

WHAT IS KAFFIBRE? Kaffibre is a gluten-free fibre rich in

Danlink Ingredients - www.danlink.com

FOOD RE VIEW | September 2021

27

SAFETY, HYGIENE & QUALITY ASSURANCE

Protect your brand name with the best in compressed air quality monitoring

The SUTO iTEC S600 compressed air purity analyser covers all the bases with a portable or fixed installation variant, the S601.

Artic Driers International offers both solutions. The S600 portable system is now available for clients that require infrequent auditing anywhere in South

The quality of the compressed air supply to food production facilities is critical as it must comply to an ISO 8573 standard when compressed air is in direct contact with food products or packaging products. Compressed air auditors like Artic Driers, now have the ability to measure contaminants with great accuracy with the SUTO iTEC S600.

Africa or clients may elect to install a permanent fixed system.

Both options provide a compressed air system overview that covers all the aspects of ISO 8573 and provides easy to read reports that tell the operator and the auditor the status of the compressed air system. Simply put, the S600 identifies the air quality that the system is delivering and states whether the air

facility becomes contaminated.

The SUTO iTEC S600 compressed air purity analyser

Compressed air treatment using filters and low dewpoint dryers is a barrier to airline contamination, but nothing is ever

C

perfect. Until recently, the ability to audit

ompressed air contains a wide

the c/air quality in a system was time

range of impurities, these include,

consuming and difficult.

water vapour sucked into the

Advances in this area have accelerated

air compressor from the atmosphere,

rapidly in the last few years. Clients

oil from the compressor station and

and compressed air auditors like Artic

airborne particles from the compressed

Driers, now have the ability to measure

air distribution system and/or the

contaminants with stunning accuracy in

air intake of the compressor. These

the following areas:

contaminants can be present in any

• Compressed air dew point (dryness)

airline. Failure to eliminate contaminants

• Particle counts within the compressed

has dire consequences for any food manufacturing or process plant.

Moisture in the air line creates an

air stream (dust, pollen, rust) • Oil vapour carry over in the line after the c/air treatment package

environment in which harmful bacteria can breed within the compressed air

There are two options for end users, a

distribution network and these bacteria

fixed monitoring station that monitors on

may then be transmitted to food. It is vital

a permanent basis or a portable auditing

to know the status of the compressed

option for auditors or compliance officers

air system before an airline supplying a

in large facilities or hospitals.

system complies with the ISO standards required by the facility.

The SUTO-iTEC S600 units have the capability to analyse the c/air to these levels: • D ewpoint measurement from -100 to +20°C Td • Particle measurement from 0.1 ≤ 5µm • Oil vapour measurement from 0.003 - 10 000 mg/m3 Product distribution and/or on-site auditing is handled by Artic Driers International based in Benoni, Gauteng.

Artic Driers International is a level 2, family-owned company that has a 30-year history in the compressed air treatment industry in South Africa. Operating from a well-equipped facility in Benoni it continues to grow and develop new compressed air solutions for Southern Africa. •

Artic Driers - www.articdriers.co.za

Loryma - www.lor yma.de/en/

28

September 2021 | FOOD RE VIEW

SAFETY, HYGIENE & QUALITY ASSURANCE

The new cleaner on the block

Bio Clean

Fuchs Lubricants has announced a heavy duty water-based cleaner concentrate for the food and pharmaceutical processing industry that is solvent-free, readily biodegradable and environmentally-friendly.

B

io Clean assists facilities with

Lubricants South Africa.

meeting the highest food industry standards and especially Hazard

“As a solvent-free industrial cleaner for both commercial and industrial cleaning, it

Analysis and Critical Control Point (HACCP)

works especially well on greasy surfaces. It

and ISO 22000. Bio Clean and the Premix

can be used diluted or in concentrated form

are also NSF-registered.

without significant loss of cleaning power.

“While the product’s reputation

For the lower volume commercial and

originated in the food industry, it has

retail sectors it also comes in a pre-diluted

been embraced by the commercial and

version,” said Cutter.

mining sectors, and is suitable for all

Bio Clean also has approval from NSF

environments,” explained Giles Cutter,

Non-food compound listing-A1 (133135) and

Lubritech divisional manager, Fuchs

is SANHA Halaal approved.•

Fuchs_SA FOOD review advert_FA.pdf

1

2021/09/01

Fuchs Lubricants - www.fuchs.com/za

15:26

C

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CM

MY

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CMY

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FOOD RE VIEW | September 2021

29

SAFETY, HYGIENE AND QUALITY ASSURANCE

Innovative digital sorting systems

Nut processers can now take advantage of innovative digital sorting systems for their walnuts, almonds, pistachios, cashews and other nuts. These automated digital sorters from Key Technology can identify and remove objects based on colour, structure, shape and size at a significantly faster rate than manual inspection.

The VERYX BioPrint C140 can help processors of detect individual bitter almonds.

W

ith the VERYX digital sorter, processors of almonds, walnuts, pistachios, cashews and other

nuts can consistently meet even the most stringent quality requirements, while improving the yield and profitability of their line. This sorter is powered by a unique hyperspectral inspection technology that intelligently processes hundreds of wavelengths of information about every object that passes through the sorter. It clearly identifies and separates good nut

30

September 2021 | FOOD RE VIEW

SAFETY, HYGIENE AND QUALITY ASSURANCE

meat from product defects, shells, rocks, sticks, paper, rubber, plastics, glass and more. It reliably sorts out even the most challenging nut defects like insect damage and dry and low-moisture nut meat, while performing highly accurate colour grading.

"Key Discovery provides actionable information that enables nut processors to optimise product quality and maximise yield"

Nut processors can track volume and size of any broken pieces and shell entering the sorter allowing them to quickly adjust their crackers and any other upstream and downstream equipment.

HARNESS SORTING DATA WITH KEY DISCOVERY With the recently released Key Discovery software, it is possible to leverage

trends that improve sorting and help control upstream and downstream processes.

Key Discovery provides actionable

sorter information to record and analyse

information that enables nut processors

product characteristics. This suite of

to optimise product quality, maximise

objects enables processors to produce

software solutions transforms the Key

yield, reduce downtime and minimise

the same high-quality product, day

digital sorting system into an Industrial

labour to increase profitability. Key

after day and ensures product integrity

Internet of Things (IIoT) connected device

Technology is exclusively distributed and

through improved quality control

that collects, analyses and shares data

manufactured by Heat and Control in

improved through precise rejection of

while sorting product. By harnessing

foreign objects and intelligent sorting by

data about the sorting process and about

colour, size and shape, as needed.

every object flowing through the sorter,

Consistent identification of foreign

this software can reveal patterns and

South Africa. •

Heat and Control www.heatandcontrol.com

CEIA Inspection Solutions designed for your business

Top inspection performance for total product quality confidence.

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

|

heatandcontrol.com

Ishida - www.ishidaeurope.com

FOOD RE VIEW | September 2021

31

SAFETY, HYGIENE & QUALITY ASSURANCE

Two key trends in food

and beverages gather pace as the pandemic continues The world has changed at breathtaking speed in almost every sphere of human civilisation since the COVID-19 pandemic began. The food and beverages sector has been heavily affected in South Africa as alcohol sales and restaurant operations have been shut down, then re-opened, then shut down again. At the same time, customers’ trust in brands has been eroded and everyone – from consumers to regulators, investors and employees – is asking for more accountability and transparency on food safety from the farm to the table, explains Darryl Macdougall, managing director of Verder Pumps South Africa .

A

nother key trend is the fact that the “table” is more likely to be at home than in a restaurant.

Globally, people are cooking and eating at home much more often. This has led consumers to seem rather indecisive when it comes to flavour preferences – loading their grocery cupboards with familiar comfort foods one moment and seeking out bold new experiences the next. demand for varied plant-based protein

applied across related industries in South

accelerated and have major implications

alternatives, if they want to stay

Africa – offer solutions for staying ahead

for food and beverage production. First, it

competitive. Building more production

of these two key trends. As an example,

is more critical now than ever before that

lines, recommissioning existing lines or

a core aim of the EHEDG standards is to

food and beverage processors produce

suffering downtime to clean and turn a line

prevent contamination of consumable

quality food and drink that meets today’s

in operation around is simply not the way

products – and related to this, one of its

hygiene standards with every batch. When

it’s done anymore.

major directives states that every part of

These two trends, while not new, have

the quality of the product can directly

Directives from the European Hygienic

the production line should be accessible

affect the safety, experience and buying

Engineering Design Group (EHEDG) are

behaviour of the customer, there can be

aimed at setting universal standards

no shortcuts.

founded on science-based knowledge in

hygiene standards alone – including clean

for cleaning.

The cleanability requirements to meet

the hygienic engineering and design of

in place (CIP) and sterilisation in place (SIP)

must seek ways to cater for vacillating

food production equipment and facilities.

– present many challenges for processors.

flavour preferences, including rising

These standards – which are widely

These can be further compounded by the

Second, food and beverage producers

32

September 2021 | FOOD RE VIEW

SAFETY, HYGIENE & QUALITY ASSURANCE

contamination, which can lead to spoiled

processes must be reliable, repeatable and

products, shorter shelf-life, production

error-free. Integrating the right equipment

downtime and risks to employees during

is critical to steering through the pandemic

the cleaning process. Finally, a multi-

upheaval, sustainably. The technical

product line can increase the exposure

aspects of selecting the right pumping

risk to microbes, which present an ever-

solutions for specific applications can be

looming threat.

complex. Food and beverage processors,

So, at the heart of maintaining the

therefore, should look to a trusted and

highest hygiene standards across multi-

reputable brand that can offer not only

product lines lies the careful selection

a wide range of pumping solutions but

of equipment. Fit-for-purpose hygienic

solutions that are long-lasting, cost-

pumping solutions that have been

effective and efficient – because they are

designed and built to eliminate any risk

100% fit-for-purpose for the application. •

of contaminants during production are necessary for producers who want to stay ahead of the trust and variety trends. move from a dedicated production line per product or flavour to a multi-product line that could process several different flavours every day.

The multi-product line approach raises more challenges that every production line manager will invariably face – such as deciding how best to manage the transition from one product to another on the same line. Another potential hazard is cross-

For example, throughout the production process, there are many areas where hygienic pumps with a modular design can be integrated, allowing for streamlined disassembly, cleanability and reassembly.

As the food and beverages industry seeks to recover financially – and to turn the challenges posed by consumers’

References 1. Building Trust: Lessons from field to fork, KPMG - https://home.kpmg/xx/en/home/ insights/2021/04/building-trust-lessonsfrom-field-to-fork.html 2. KPMG Responding to consumer trends in the new reality report, November 2020 - https://assets.kpmg/content/dam/kpmg/ xx/pdf/2020/11/consumers-new-reality.pdf 3. 2021 is the year of familiar, healthy, daring flavours, foodstuffsa.co.za - https:// www.foodstuffsa.co.za/2021-is-the-yearof-familiar-healthy-daring-flavours/

decreased trust in brands and increased

Verder Pumps - www.verder.co.za

demand for variety into opportunities –

A COMPLETE RANGE OF PUMPS FROM ONE MANUFACTURER

VERDER

Hygienic pump solutions Best cleanability 3A, EHEDG, EC1935/2004 EC10/2011 certification Best fit pumping solution

VISIT OUR WEBSITE

VERDER is manufacturer of PACKO pumps VERDER PUMPS SOUTH AFRICA (PTY) LTD

Adv_SA_FoodBevReporter_177x130mm july.indd 1

TEL +27 (0)11 704 7500

MAIL info@verder.co.za

WEB www.verder.co.za

07-07-2021 10:16

FOOD RE VIEW | September 2021

33

SAFETY, HYGIENE & QUALITY ASSURANCE

Minimum effort,

maximum efficiency Vega has developed the new front-flush level switch Vegapoint 24 for use with very sticky, viscous or abrasive products. Its focus is on the greatest possible robustness. Even with the strongest buildup, it reliably detects the level of coverage and indicates it with a coloured illuminated ring that is visible from afar.

The Vegapoint 24

F

ood and pharmaceutical products

ONLY METAL IN THE TANK

have very distinctive textures.

"With this device, Vega is specifically

Some are melt-in-your-mouth like

targeting the beverage, food and

some processed cheeses, grainy like

pharmaceutical sectors. Here, mixing and

peeling cream, while others are tough,

conveying are all about efficiency and

sticky, crunchy and soft. Depending on

safety even with demanding liquids and

the consistency, the demands on the

bulk solids like molasses or nut-nougat

level measurement technology used in

cream," explains Volker Allgaier, product

production increases. Vega have now

manager at Vega.

created the Vegapoint 24 that can be used

Thanks to its robustness, Vegapoint 24 is a real plug-&-play sensor. It can be installed very easily in just a few simple steps.

Flexible production systems with frequent and fast product changes benefit from the fact that it detects all media with the help of the default setting without adjustment, and extended functions, such

possibilities. "Even cleaning pigs work safely along the flat measuring tip and the measuring tip also copes with sandblasting.

This is because there is only metal in the tank," Allgaier emphasises. Compared to plastic extensive tests have shown an extended service life by a factor of 4.

FITS LIKE A GLOVE

with sticky substances.

RUNS PERFECTLY WHEN IT LIGHTS UP

The front-flush design of the Vegapoint 24 ensures universal application

"Even with the strongest buildup, the Vegapoint 24 reliably detects the level of coverage and indicates it with a coloured illuminated ring that is visible from afar"

Users achieve optimum visibility of their processes with the new Vegapoint 24. The relationship between durability and low life-cycle costs is groundbreaking. The decisive factor, however, is flexibility of use. With its versatile process fittings and adaptors, the level switch fits like a glove even in already existing systems. •

as interface detection or foam blanking, can be easily configured.

34

September 2021 | FOOD RE VIEW

Vega - www.vega.com

WATER PROCESSING TECHNOLOGY

Smart pumping – a new era in water management and supply Jaque Mare, product manager at Schneider Electric South Africa looks at how smart pumping can be a solution to the looming water crisis.

Jaque Mare, Product Manager at Schneider Electric South Africa

A

ccording to the United Nations,

the high cost and energy usage challenges.

the world’s urban population will

The concept of smart pumping, also

most from smart pumping,

In order to gain the

reach 6.2 billion in 2050 and the

known as intelligent pumping systems,

consider the following:

subsequent demand for water will be

combines higher efficiencies with sensors

• Introducing energy consumption

considerable. Water and wastewater utilities

and software to control flow or pressure.

measurement devices into the water/

and service providers will be responsible for

This leads to energy savings, increased

wastewater architecture. Data from energy

meeting this demand. It’s a tall order that

equipment lifetime and maintenance

meters enable improvements in energy

is faced by many countries including South

cost reductions.

efficiency and allows for proactive, low-

Africa. The good news is billions of rands

In order to understand smart pumping, it’s

cost maintenance.

• D eploying modern controllers with

in water and wastewater R&D is driving

important to look at the components. Water

forward an era where new technologies

pumps for example are a vital cog in the

high intelligence for improved security,

provide water in an energy efficient manner.

smart pumping engine and if used optimally

reduced commissioning time, and better

These technological advancements will

can improve energy efficiency. However,

regulation compliance.

• Enabling "smart" visibly into the network of

improve the efficiency of key processes

pumps form part of a larger physical

such as water extraction, purification and

infrastructure, which include electric

pumping systems through the deployment

transportation. Energy plays a critical role

motors and variable speed drives. Together

of remote monitoring. This reduces both

in these overall efficiency strides as it is

this trio of components also known as the

maintenance and energy costs.

utilised for extraction, transformation,

complete drive module (CDM) can provide

water resource delivery, reconditioning

true efficiency gains. Smart pumping

and release.

systems distinguish itself from traditional

ability to safeguard water and wastewater

systems as components that have the

expenditure and maintenance, leading to

ability to automatically share information to

a world that readily meets the demand of

improve efficiency.

growing global population. •

SMART PUMPING Enter smart PP020.pdf 1

pumping which can address 2018/05/09 16:30

Ultimately, smart pumping has the

DAIRY

Optimise

your calcium fortification With the latest launch of high performance Tricalcium Citrate 4-hydrate superfine, Dr. Paul Lohmann has introduced a new product to the dairy industry that delivers on taste, texture and nutritional value. Moving from a niche position as a health ingredient for nutritional supplements, Tricalcium Citrate 4-hydrate superfine has become a favourite of dairy food and milk substitute manufacturers.

C

onsuming an adequate amount

kinds of dairy products, e.g., milk (1.5%

can-be texture, the ice cream is deemed

of calcium is essential for

fat and 3.5% fat), cream and oat milk. The

nothing less than delightful.

people with increased calcium

test results showed that the superfine

This is a novelty within the dairy foods

requirements like children of school

powder was the best performing product

world. While the consumer benefits from

age, pregnant women, athletes, seniors

within this series of tests, with the slowest

healthy and delicious products providing

or people who have to take resorption-

sedimentation velocity and the smallest

micronutrients to meet their nutrient

inhibiting medication. Calcium aids in

amount of sediment at the bottom of the

requirements in alternative sources. The

preventing deformities and softening of the

testing tubes. Another positive effect is the

dairy industry as well as the dairy analogue

bones such as rickets, osteoporosis or bone

improvement of taste and mouth feeling by

industry benefit from the development of

fractures. Moreover, calcium plays a role in

using the superfine powder.

innovative and appealing products that

muscle function, heart function and in the nervous system.1 Calcium, together with magnesium, is

can be marketed as having high mineral

NICE IN ICE

contents and at the same time are

The special particle design of this insoluble

highly economic.

the best-known mineral in public and is

mineral salt enables the fortification of

the most abundant mineral in the body.

e.g., ice cream with a reasonable amount

TECHNICAL ADVANTAGES

Calcium citrate is the calcium salt of

of calcium, without compromising one bit

Tricalcium Citrate 4-hydrate superfine

citric acid. Citrates occur naturally in the

of flavour. While increasing the nutritious

shows a significant technological

metabolism and are part of every body

value, Tricalcium Citrate 4-hydrate

advantage. In essence, the special calcium

cell. Thus, calcium citrate shows a high

superfine enhances foam structure, volume

citrate grade enables ice cream to be fluffy,

bioavailability. 2 It has no effect on stomach

and optimises the stability of ice cream.

healthy and delicious at once:

acid and is easy to digest. Therefore,

Apart from superior appearance and

• High creaminess

calcium citrate is considered to be one of

texture, the taste profile is enhanced too.

• No chalky taste

the most usable forms of calcium for the

A well-rounded sweetness in vanilla ice

• No sedimentation

human body.

cream is topped off with less bitterness in

• No interaction with milk proteins

chocolate ice cream. With a health claim

• Natural/neutral taste profile

approved ingredient and a creamy-as-

• Well-tolerated with good bioavailability

SUPER FINE RESULTS IN MILK With the newly developed Tricalcium Citrate 4-hydrate superfine, Dr Paul Lohmann ® has found the answer to a high demand on a calcium citrate with a clearly reduced speed of sedimentation in dairy and plant milk products. With this superfine powder, customers will be able to fortify their dairy products with calcium with a significant reduction of sedimentation during the production process.

The research and development department did a lot of application trials with Tricalcium Citrate 4-hydrate with different particle sizes like normal powder, micronised powder, fine powder and superfine powder. The products were tested on their performance in different

36

September 2021 | FOOD RE VIEW

DAIRY

superfine forms a stabilisation system

50mg (a scoop of vanilla ice cream of 50

intrinsically (micelle stabilisation) due to

grams) to 120mg Calcium. Therefore, one

specially adjusted particle sizes.

serving of ice cream (100g) allows the nutrition claim “high in calcium” to be

REGULATORY STATUS

indicated on the label. Complimenting a

Tricalcium Citrate 4-hydrate superfine

healthy diet that contains other sources of

is approved for the fortification of foods

calcium, this provides a good basic supply

in accordance with Regulation (EU) No.

when people splurge for a treat.4 •

1925/2006. It is a health claim approved ingredient and can be used either for the fortification of food or due to technological improvements (E 330) of several food items like e.g., dairy, baby food, ice cream, beverages or fine food specialties.

According to EU guidance levels the • Good source of calcium

intake recommendations for Calcium of

• Taste improvement

800 mg/day are sufficient to meet the nutrient requirements. 3 For people with

The product shows a high content

increased requirements like adolescents

of elemental calcium (21%). Even small

in the growth phase and pregnant women,

amounts achieve a significant enrichment

1200 mg is targeted and for breastfeeding

of foods. It is not soluble in liquids

women, 1300 mg daily should be consumed.

with neutral pH. In order to prevent

References 1. http://ec.europa.eu/food/safety/ labelling_nutrition/claims/register/ public/?event=search (23.05.2019) 2. Sakhaee, K., Bhuket, T., Adams-Huet, B., & Rao, D. S. (1999). Meta-analysis of calcium bioavailability: a comparison of calcium citrate with calcium carbonate.

3. Regulation (EU) No 1169/2011 on the provision of food information to consumers 4. Regulation (Ec) No 1924/2006 of the European Parliament and of the Council on Nutrition and Health Claims made on foods

For a quick comparison, ice cream

sedimentation and not to influence the

fortified with Tricalcium Citrate 4-hydrate

taste profile, Tricalcium Citrate 4-hydrate

superfine can boost Calcium levels from

Nautilus - www.lohmann4minerals.com

FOOD RE VIEW | September 2021

37

DAIRY

Joint project between Krones and Alpla

delivers surprising results for PET containers In the beverage packaging market, returnable PET containers currently play a rather small role. Wrongly so, say the results of a joint research project of Krones and Alpla.

Returnable PET containers passed the test, showing that they are suitable for juices and dairy products in the cold chain.

I

n the project’s first phase, the material and process parameters underwent a comprehensive scientific evaluation.

Based on these findings, Krones and Alpla developed a returnable PET container that provides an optimal environment for sensitive extended shelf-life products, such

"Microbiologically, PET bottles that had gone through 25 cycles could not be distinguished from new ones"

as juice and milk in the cold chain.

Be it due to regulations, voluntary

don’t even enter into consideration in the first place. “And yet they can offer outstanding environmental performance, especially if they are distributed mainly regionally,” emphasises Birk.

BOTTLE SAMPLES AND CLEANING PROCESSES TESTED

best from an ecological perspective

Krones and Alpla teamed up to make

climate targets or growing environmental

depends on a number of factors and must

these benefits available for use for a

awareness among consumers,

be evaluated individually for each case,”

wide range of beverages. “Until now, the

sustainability issues are becoming an

explains Martina Birk, head of the enviro-

main applications for returnable PET

increasingly important factor in packaging

sustainability programme at Krones.

containers have been carbonated soft

choice. “Which type of packaging performs

However, returnable PET containers often

drinks and water,” explains Jörg Schwärzler,

38

September 2021 | FOOD RE VIEW

DAIRY

returnables expert and

medium visibly roughened the surface of the

PET bottles that had gone through 25 cycles

project lead at Alpla. “But

glass bottle, whereas nothing comparable could

could not be distinguished from new ones,”

we were certain that if we

be observed with the PET containers. “For

says a very pleased Bradshaw. With this

combined our expertise in

the filling of sensitive beverages in particular,

proof of concept, the project has reached an

materials science, preform

consistent container quality can be an

important milestone and is now ready for the

design, container design and

advantage that should not be underestimated,”

next major step. •

systems engineering, we could

notes Bradshaw.

find a solution for sensitive

Microbiological tests are currently being

beverages like juices and

conducted to definitively establish whether the

dairy products. The option

technology is safe. “Microbiologically,

Krones - www.krones.com

of using a 38mm bottle neck offers particular advantages for sensitive returnable applications,” said Schwärzler.

The partners dedicated particular attention to the container cleaning process because “PET is less heatresistant than glass,” explains developer Ines Bradshaw.

“So, we had to find a way to ensure both a high level of microbiological safety and a high number of use cycles while cleaning at lower temperatures.”

To obtain an objective and meaningful base of data, Krones’ development plant for washing technology in Flensburg carried out an elaborate series of tests, analysing the interaction of different bottle designs and cleaning processes.

“The tests provided us with a very clear picture of the respective thermal, chemical, and mechanical factors,” says Bradshaw. “With the right combination of parameters – especially lye concentration, temperature, additive and mechanical impact – temperatures around 60°C are sufficient to reliably remove even dried protein, fat and starch contamination from the containers,” says Bradshaw

DIRECT COMPARISON WITH RETURNABLE GLASS A direct comparison of returnable PET and returnable glass brought to light another interesting discovery. Over the course of several cleaning cycles, the alkaline cleaning

FOOD RE VIEW | September 2021

39

CARTON & BOARD

Sustainability

The bigger picture – from raw materials to packages When market forces and consumer choices are piling on the pressure, it’s nice to know that machinery suppliers are already in position to give a helping hand to appease customers with high-technology solutions.

F

ounded in 1957, Coroos is a Dutch

into more cardboard and mono-material

family business that is among

plastic solutions. Where we can’t replace

Europe’s top three producers of

materials, we are also looking at ways of

preserved fruits, pulses and vegetables in

saving their use too, including thinner can

jars, cans and flexible packaging.

walls. We also face different situations

Its products are available in many

across Europe, where some countries

European supermarkets, in the form of

favour reuse, while others favour recycling.

premium labels, private labels and basic

It is a balancing act.”

products – on both the grocery shelf and in refrigerated sections.

Since its first production site was built

In addition to environmental concerns, Coroos also has to cater for varying consumer demands and packaging variety,

in 1960, it has put product evolution and

hence the requirement for secondary

consumer tastes at the top of its agenda,

packaging technology that is able to

where over the decades it has witnessed

keep pace with these changes. “We have

constant market and consumer behaviour

to consider our requirement to change

changes, to which it has had to adapt.

production formats halfway through a

These changes, including a growth

shift,” Oostrom explains. “Our lines have

in the number of eating occasions and

to be changed not just for filling, but also

the increase in the number of smaller

secondary packaging. Cans go in boxes

households, have formed the basis of

while plastic containers go in sleeves. And

its ongoing product and packaging

the numbers and arrays of each of these

development, where it has led the field

formats can also change depending on the

in terms of introducing small packaging

end customer.

in cans and glass and coupled to flexible packaging.

One of the most recent packaging trends

“We installed our first Cama machine back in 2002, and the very latest one was installed six months ago,” Oostrom

– driven by a growing consumer dislike

elaborates. “There is a lot of competition

for too much plastic packaging – is the

out there, but I feel we are at a high

deployment and specification of secondary

packaging quality level that matches

packaging that exploits easily recyclable

our needs. Our technicians know the

cardboard as a replacement to shrink-

technology intimately and my faith in

wrapped plastic.

Northern Italy’s machinery quality and

Director George Oostrom was quick to

expertise is always repaid. It is also difficult

realise that plastic was falling out of favour,

to get good technical people to operate

so set about researching the market for an

some of our machines, so ease-of-use is

alternative technology. Having already had

very high on the agenda, as is reliability.

a favourable experience with Cama Group

Another trick I have is to look at what the

in previous secondary packaging solutions

much bigger companies are using, and

– and backed by his general appreciation

with Cama being present in many of these I

of the quality of machinery from Northern

know I have made the correct choice.”

Italy – he invited Cama to help solve his sustainability challenge.

“As a family company, we don’t have

Sustainability is not just about materials; it can also be addressed by machines that offer superior overall equipment

the resources to take guesses at the

effectiveness (OEE); especially through

suitability of a partner or a technology,”

technology that is designed and fine-tuned

explains Oostrom, “so many of our business

to the specific needs of an application.

relationships are based on trust and

Delivering this capability is Zacmi, a

experience. We knew that we had to move

supplier of filling and sealing lines that

away from multi-material packaging and

Oostrom relies upon and regularly sees at

40

September 2021 | FOOD RE VIEW

the larger companies too.

“We have used Zacmi machines for a long time,” he explains. “As well as offering higher speeds and machine developments that were closely allied to my product’s needs, Zacmi is also based in Northern Italy – so I know the quality is there. They also work closely with Cama on other projects, so we have good supplier synergy too.

“We were already producing 200 million tins at our plant using equipment that was built in the 1960s,” Oostrom reminisces.

“We were looking to change the filling, closing and seaming machines and decided to revert to the Zacmi concept. As a result, we took out the old machines and replaced them with a machine solution that gave us higher quality, higher speeds, better hygiene and elevated worker safety.

“Zacmi is so much further ahead in terms of machine innovation,” he elaborates, “and the companies in the region were also starting to work together, so full lines could be designed with complimentary technologies. This relationship is demonstrated by the close coupling of Cama and Zacmi.

“Could I find machines that are cheaper?

Probably. But would they offer me the same levels of quality, throughput and whole-life costs? Almost certainly not. You must look at performance as part of the sustainability equation. Being ‘green’ and being seen to be ‘green’ is not all about materials. It’s about overall equipment effectiveness, maintenance costs, consumable consumption and a myriad of other factors that come into play when you consider the impact of a machine. Finally, as a family company, peace of mind and trust play a huge role too; and having two companies that are already good friends is a real bonus.” •

CAMA - www.camagroup.com USS Pactech - www.usspactech.co.za ZACMI - www.zacmi.com www.smartpackaginghub.com

INTELLIGENT PACKAGING

A smart labelling

system for a very unique bottle Mozart Distillerie, producers of the well-known chocolate liqueur, were faced with a huge problem when their 30-year-old labeller needed upgrading. However, unlike regular labellers, the new system needed to be able to apply labels to their special spherical shaped bottles with creases on them to look like they had been applied by hand. Luckily, Krones rose to the challenge and were able to develop a new system meticulously customised to suit the liqueur producer’s wishes.

A

label with creases, and a labeller

technological customisation improvements

press-on operations

that deliberately produces these

to ensure that Mozart Distillerie’s

use sponges to

creases – what for most beverage

requirements were translated into

carefully press

producers is a definite no-no was one of

engineered reality. For the first time Krones

the foil onto the

the paramount requirements of the Mozart

deployed a combination of one cold-glue

containers.

Distillerie in Salzburg. A closer look at the

and one wrap-around Contiroll labelling

container’s shape explained the paradox

station and pressure-sensitive body

that the closure

of them wanting to produce a label with

labels and applied it to a sloping area. For

cap is correctly positioned as well, Krones

intentional creases in it. These particular

affixing the foil, they developed a patented

specially developed a guide rail that uses

liqueur bottles are spherical in shape, to

combination of a servomotor that turns

the sloping label area as an orientation

look like the world-famous Mozart-Kugel,

the bottles and linear motors that in twelve

reference point. These rails can be re-

which is a confection made of pistachio, marzipan and nougat, and covered in dark chocolate. The manufacturers of this delicious liqueur wanted a labeller that could produce a label that fits snugly round the container, but that also produces creases in the label to look like it had been applied by hand.

NUMEROUS CUSTOMISATION FEATURES COMBINED Through collaboration with plant manager Friedrich Guggenberger, the team at Krones created a combination of features

A label with creases, and a labeller that deliberately produces these creases – what for most beverage producers is a definite no-no was one of the paramount requirements of the Mozart Distillerie.

In order to ensure

adjusted with only a few manipulations, so that all six sizes – from the small 50ml to the large 1l bottle – can be handled with the same system.

The new line is currently dressing around 5 000 bottles per hour with an option for increasing the output to as much as 9 000 bottles per hour. It embodies two antithetical characteristics: the technology is fully automated to the latest state-of-theart, while the results, by contrast, reflect Mozart Distillerie’s craft philosophy. •

for precise container positioning, several

Krones – www.krones.com

inspection systems and a multiplicity of ISW_FEEL THE COLOUR 177 x 65 copy.pdf

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2021/09/07

12:20 PM

FOOD RE VIEW | September 2021

41

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September 2021 | FOOD RE VIEW

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FOOD RE VIEW | September 2021

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