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
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happens on Page 14. A key trend that emerged globally during the pandemic was that people started to
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@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
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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
M
Y
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,
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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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FOOD RE VIEW | September 2021
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September 2021 | FOOD RE VIEW
WEB REVIEW
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FOOD RE VIEW | September 2021
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