Food Review April 2019

SOUTH AFRICAN

www.foodreview.co.za

Journal for food and beverage manufacturers APRIL 2019 Vol. 46 • No. 04

Keeping food safe,

sustainable and socially responsible ISO 9001, ISO 14001, ISO 45001

Logistics & cold chain Smart data and control for safer food

Meat matters Excellence during every processing stage

Dairy drinks Solutions that cut the sediment

YOUR STRATEGIC ALLY IN FIGHTING LISTERIA Highly effec�ve and natural ingredient solu�ons include: Op�.Form® Powder Ace S61 - an easy-to-use, cost-effec�ve blend of sodium lactate, sodium acetate and sodium diacetate for use in cured and uncured ready-to-eat meats.

Op�.Form® PPA Plus - a highly concentrated blend of potassium lactate and food grade potassium acetate which can be used in cured and uncured cooked meat products, as well as in fresh meat products, to inhibit Listeria growth throughout shelf life and the manufacturer’s supply chain.

Verdad® Powder N4 - a vinegar-based solu�on that is extremely effec�ve in helping to control the growth of Listeria monocytogenes in ready-to-eat meat and poultry products, which are par�cularly suscep�ble to pathogens.

BRENNTAG SOUTH AFRICA (PTY) LTD 11 Mansell Road Killarney Gardens, Cape Town. 7441

Verdad® Powder N6 - also based on vinegar, a rich source of ace�c acid and a wellknown inhibitor of microbes and pathogens.

BRENNTAG BOKSBURG Cnr 15th Ave & Cason Road, Boksburg North, Johannesburg. 1459

Verdad® Avanta® Y100 - a proprietary blend of vinegar and citrus flour, which provides Listeria control while improving cook yield, controlling purge and enhancing the texture of processed meats.

BRENNTAG POMONA 58b Maple Street, Pomona, Kempton Park. 1619 Phone: +27 (0)10 020 91 00 Phone: +27 (0)21 020 18 00 Email: info@brenntag.co.za

www.brenntag.com/food-nutrition

The Corbion Listeria Control Model (CLCM) helps calculate an�microbial dosage levels required to effec�vely retard the growth of Listeria monocytogenes in a food system.

CONTENTS APRIL 2019 | Vol. 46 • No. 04

“Automation in the meat sector is controversial as it influences the use of human labuor in the production process.”

PAGE

28 PAGE

16

Mitigate risk in extreme processing conditions

08 NEWS

30

PUMPS & VALVES

Verder launch new pump solutions

Delicate and quiet handling of sensitive fluids

Is your pump maintenance good enough?

ABB’s new early warning system

Towards a sustainable future

SAB kicks up its recycling efforts

34

DAIRY DRINKS

First cannabis cultivation license awarded

Effective ingredient networks can

Chicken industry stands firm against dumping

minimise sedimentation

KHS pushes line optimisation for quicker

lead times

11

INDUSTRY TALK

What is the biggest threat to supply chains?

Social change and the impact on food waste

14 LOGISTICS & COLD CHAIN

Accurate data impacts food safety

Solutions for effective temperature control

Mitigate risk in extreme processing conditions

Food transparency gets an organic boost

19

HERBS & SPICES

Automated testing will smarten your workflow

Quality botanicals from W.Last

Make a case for nutritional yeast

PAGE

38

PROPAK AFRICA 2019

“The quantity and quality of visitors at this year’s Propak Africa were outstanding. By the time the doors shut, almost 40 per cent of exhibitors booked space for the 2022 edition.”

24 MEAT MATTERS

40

INKS & COATINGS

GEA highlights proactive service offering

Don’t underestimate the cost of product tampering

Are you selecting the right cutting tools?

Collaboration is the future of meat processing

April 2019 | Food Review

3

EDITOR’S COMMENT

EDITORIAL Editor: Maryke Foulds +27 (0)11 715 8012 maryke.foulds@newmedia.co.za Layout & Design: Andipha Nkoloti +27 (0)11 877 6168 andipha.nkoloti@newmedia.co.za Contributors: Hanne K. Ludvigsen and Kate Stubbs ADVERTISING

The season of comfort

I

love autumn in Johannesburg. The city is home to the biggest urban forest in the world, planted to serve the burgeoning gold rush more than 100 years ago. Now, these Grande dames show their magnificent canopies of gold, burnt russet and yellow.

This is truly the city at its best.

Winter is approaching and consumers are looking to heartening food and beverages to stave off the first chills. This is a time for ready-to-eat stews, soups and broths that carry a fresh tang of herbs and spices. Slow braised meat, vegetarian and vegan stews that cater to the on-the-go lifestyle, while encouraging consumers to slow down.

In this edition of Food Review, we’ve tied in this theme to bring you some of the tools to launch safe, quality and innovative products to the shelves this winter.

Regulations are being tightened in the manufacturing industry to ensure optimal operating conditions during the manufacture and storage of food. On page 14, we look at the latest web data logging equipment that can monitor these processes. We also glance at Syspro’s smart solutions that assist in keeping products cool by avoiding broken cold chains.

Changing food composition guidelines, customer attitudes and shifting market trends resonate with consumers. The drive towards new and reformulated products featuring lower salt are opening opportunities for alternative ingredients. Grown specifically as a food ingredient, nutritional yeast can be used as a food flavouring by significantly

improving organoleptic properties and intensifying meaty notes in vegetarian and vegan dishes.

More about this on page 22.

The benefits of automation, optimal process control and efficient use of resources, energy and labour during meat manufacturing is an ongoing conversation.

On page 24 and 28 we bring you the latest technical innovations and ERP software solutions that bring a balance between people and the rise of the machines!

Dairy manufacturers are quick to jump on the healthy living bandwagon by developing products with added vitamins, iron and oat fibres. Adding ingredients to milk however, destabilises products. Turn to page 34 now where we tackle solutions to offset sedimentation in dairy drinks.

We end this edition with a round-up of the successful Propak Africa 2019. Be sure not to miss it (page 38).

Don’t forget that entries for the 2019 Food Review/Symrise New Product Competition are open and completed entry forms can be sent to natalie.dasilva@newmedia.co.za. The grand prize this year is a fully paid trip to attend SIAL Paris 2020!

Happy reading,

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: Candida Giambo-Kruger +27 (0) 71 438 1918 candida.giambo-kruger@newmedia.co.za INTERNATIONAL SALES Germany/Austria/Switzerland: Eisenacher Medien Erhardt Eisenacher +49 228 249 9860 info@eisenacher-medien.de Italy: Ngcombroker Giacomo Rotunno +39 370 101 4694 g.rotunno@ngcombroker.com Taiwan: Ringier Trade Media Sydney Lai +886 4 2329 7318 sydneylai@ringier.com.hk CIRCULATION Circulation Manager: Felicity Garbers +27 (0)21 701 1566 felicity.garbers@newmedia.co.za PUBLISHING TEAM General Manager: Dev Naidoo Publishing Manager: Natalie Da Silva +27 (0)11 877 6281 natalie.dasilva@newmedia.co.za Production Controller: Mandy Ackerman Art Director: David Kyslinger JOHANNESBURG OFFICE New Media Publishing, Ground floor, Media Park, 69 Kingsway Avenue, Auckland Park 2092 Tel: +27 (0)11 877 6111 Fax: +27 (0)11 877 6198 POSTAL ADDRESS PO Box 784698, Sandton, Johannesburg 2146 Published by New Media, a division of Media24 (Pty) Ltd MANAGEMENT TEAM MANAGING DIRECTOR: Aileen Lamb COMMERCIAL DIRECTOR: Maria Tiganis BRAND STRATEGY DIRECTOR: Andrew Nunneley CHIEF FINANCIAL OFFICER: Venette Malone HEAD OF HR: Camillah West CEO: MEDIA24: Ishmet Davidson

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.

Dr Aubrey Parsons 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 Heidi Grimmer Founder, creative director and entrepreneur of Strategic Communications Company (Stratcom).

Gail Angela Macleod

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Food Review | April 2019

Managing director of Symrise South Africa; chairman of SAAFFI.

Rudy McLean She is a qualified food technologist with an honours in Bachelor of Commerce in Business Management and a PMD at the Gordon Institute of Business Science.

Kerusha Pillay

HEAD OFFICE New Media House, 19 Bree Street, Cape Town 8001 PO Box 440, Green Point, Cape Town 8051 Tel: +27 (0)21 417 1111, Fax: +27 (0)21 417 1112 www.newmedia.co.za

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

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

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Fry Family Food Co. launches new plant-based fish product Within the rapidly growing consumer demand for plant-based protein products, The Fry Family Food Co. launched its brand-new Fish-Style Fillets. These products are a sustainable and healthier way for consumers to enjoy a nutritious and convenient product that tastes like fish, has the same texture and can be cooked in the same way.

A strawberry blast Halls, one of South Africa’s coolest candy brands has expanded its flavour range with the launch of a new strawberry flavour. The all new Halls Strawberry Blast is an invigorating and refreshing candy with low mentholation, making it perfect for all occasions.

A new great tasting sugar free game changer

Score, one of South Africa’s most popular energy drinks, has just launched Score GT. This new sugar free sensation is big on taste and packs an explosive guarana punch. With the same great taste as the popular Original Score Energy Drink, a heaIthy dose of B vitamins and a double shot of guarana, consumers can now score guilt free. This thirst quenching game changer is free of taurine leaving consumers with the same sublime aftertaste that keeps Score fans coming back for more.

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Food Review | April 2019

A Japanese spin on SA’s gin market

As one of the first Japanese gins to hit South African shores, Roku offers a native edge in the country’s trending industry with a rare flavour base. Meaning ‘six’ in Japanese, Roku incorporates six traditional, seasonal botanicals that help shape its complex flavour profile. These flavours are infused, distilled and blended to maximise flavour and form its Japanese identity, setting the spirit apart from other gins.

Fitch & Leedes launches sensational new Blue Tonic The new blue blooded mixer from Chill Beverages International transforms every gin and tonic or vodka into a sensory indulgence. Whiffs of juicy blueberry and hints of cardamom entice, while the vivid blue colour adds a captivating twist to every gin or vodka cocktail.

New range of fruit flavoured sparkling waters Known for its thirst quenching, crisp spring water, Thirsti Natural Spring Water is a product for people with a thirst for life. From its unique bottle design, Thirsti continues to challenge the status quo by introducing something new and refreshing to the market. The new product is low in sugar, high in Vitamin C and features no artificial ingredients.

Entries now open for the 2019 New Product Competition

2019

Contact Natalie Da Silva: natalie.dasilva@newmedia.co.za | +27 (0)11 877 6281

NEWS

Early warning system for faulty bearings

A

BB has launched its range of Ability Smart Sensors. This forms part of ABB’s Ability Digital Powertrain, which enables health checks for bearings. The technology provides an early indicator of potential problems by assessing the condition of bearings from collated vibration and temperature information. This could assist in preventing downtime on applications in the food, beverage and air handling sectors. The sensors for mounted bearings uses algorithms to assess, manage and ensure the performance of components. It is estimated that 80 per cent of bearing failures are lubrication related.

A bearing running ‘hot’ can indicate that proper lubrication procedures are not in place. Monitoring a bearing’s vibration can also indicate potential system problems. The smart sensor easily mounts to the bearing and communicates wirelessly via a smartphone or other devices. This capability keeps employees safe, enabling easy access to the health data of bearings in locations that may be difficult or dangerous to reach. •

Smart sensors can prevent unexpected downtime

A glimpse of Vitafoods Europe 2018

Guiding industry towards a sustainable future

A

s environmental awareness reaches new heights, the issue of providing sustainable food with a high nutritional value is set to grow.

Vitafoods Europe 2019, held from 7 to 9 May 2019 in Geneva, Switzerland will focus on bringing the industry together to discuss key challenges.

These include sustainable sourcing coupled to wider trends such as free-from, plant-based ingredients, hemp extracts and CBD. This year’s show is expected to

Recycle for the future

T

he inaugural South African Design for Recycling Indaba was hosted as part of Propak Africa 2019.

Spearheaded by the World-Wide Fund for Nature (WWF-SA) and Sapro, the event looked at how design can facilitate recycling of plastic packaging. It also investigated important design guidelines for recycling.

The use of recyclate and the need for collaboration in the plastic value chain in working towards a new circular plastics economy was also under scrutiny.

Inspirational speakers included Peter Skelton, head of strategic partnerships, Waste and Resources Action Programme Global, and Sonja Wegge, project manager, New Plastics Economy Ellen MacArthur Foundation.

These speakers set the stage for the rollout of a host of activities aimed at fostering commitment by industry partners to develop a local plastics pact in South Africa.

Matthew Walters to lead tna’s African operations

For the formal presentations please visit https://www.plasticrecyclingsa. co.za/presentations/. • Matthew Walters

F

ood processing and packaging solutions provider tna has appointed Matthew Walters as branch manager to head up its African operations.

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Food Review | April 2019

attract 22 000 visitors and will play host to over 1 200 global suppliers active in ingredients and raw materials, contract manufacturing, services and equipment. The event offers visitors an opportunity to source innovative, high quality ingredients and finished products conveniently at one location. The show has also introduced a range of new features, including its Sustainability Square. This section will showcase the latest consumer and market insights from across the industry. •

Based at tna’s Johannesburg office, Walters will be responsible to support food manufacturers across the African continent with cutting-edge equipment such as fryers, conveyors, seasoning equipment, VFFS packaging systems and end of line solutions.

He will also be tasked with driving sales of tna’s confectionery processing solutions, including its range of starch moulding and finishing equipment. •

NEWS

SAB supports startups

T

he company has developed a waste recovery programme in Tembisa, east of Johannesburg. The initiative organised 54 previously unemployed individuals into registered cooperatives and managers of their own waste recycling businesses.

In just a few months of operation, more than 700 tonnes of waste was recycled, mostly glass. ‘SAB recognises the importance of adopting a circular economy approach to its operations with a focus on product packaging,’ says Bishen Morgan, procurement director: sustainability and capabilities, SAB and AB InBev Africa.

By 2025, SAB expects 100 per cent of its

packaging to be returnable or made from a majority of recycled content.

SAB'S THREE-PRONGED APPROACH TO ACHIEVING ITS 2025 GOAL: • Approximately 85 per cent of SAB’s packaging is returnable and can be reused up to 18 times. This significantly reduces the amount of glass disposed of by consumers.

• Material used in the production of packaging is reduced to minimise weight.

• SAB collaborates with suppliers to increase the amount of recycled material used to produce packaging. Bottles contain on average 41 per cent recycled content. This can be as high as 70 per cent for cans.

In addition to these efforts, one way packaging in the market is recovered, alongside recyclable materials and repurposed into packaging. Waste collectors participating in the programme are provided with training on health and safety, business and financial literacy, upcycling and waste repurposing.

SAB also supports them with assets such as vehicles and waste processing equipment, to improve recovery and collection efficiencies.

Building on the success of these programmes and working with key stakeholders in government and industry, SAB will be rolling out further initiatives in 2019 in South Africa. •

Nigerian Food Event 2019 continues to grow

As a new show to the international trade calendar, the event is gaining traction amongst global manufacturers, suppliers and buyers from the food, beverage and hospitality sectors.

T

o facilitate easy navigation at the trade fair, organisers introduced dedicated pavilions to group together relevant products and regions.

Some of the key pavilions announced will be country pavilions. Top suppliers and manufacturers from these selected regions will offer a coherent overview of the region’s primary exports. Current country pavilions include China, Korea, Norway and Turkey.

The Nigerian Enterprise Zone is another innovation. Specifically designed for SMEs, the pavilion will provide a great opportunity for companies looking to expand or enhance their existing reach in the West African region from the local market.

This year’s exhibition includes dynamic features such as Drink Lagos as part of the co-located Nigerian Drink Event. This is a premier pavilion for those that source, buy or serve drinks from sommeliers to bartenders.

Chef Skillery will invite leading chefs into a live kitchen demonstration area to provide exclusive tips and tricks from trending ingredient combinations to innovation techniques.

This year’s event includes a dedicated co-located show; the Nigerian Hospitality Event, which serves Hostex West Africa.

This well-known brand will host leading hospitality suppliers and service providers from the region.

The inaugural edition of the Nigerian Food Event will be taking place from the 22 to 24 of October at the Landmark Centre in Lagos, Nigeria. Brought to you by the veteran exhibition and event organisers in West Africa, Afrocet Montgomery, the event will provide a pivotal trade platform for those working in the retail, food service, wholesalers and hospitality markets.

With numerous show-floor events and demonstrations taking place, Afrocet Montgomery hopes to attract over 2 000 visitors with 150 brands represented during this landmark event. •

Nigerian Food Event – www.nigerianfoodevent.com

April 2019 | Food Review

9

NEWS

Afriplex aligns with prized cannabis cultivation license Local manufacturing key

to economic growth

T

he manufacturing sector in Southern Africa is primed to take a more active role in supplying goods to the continent and internationally. Characterised by a pioneering attitude, this sector has a solid reputation for developing products that can compete with the best the international market can offer. Eric Bruggeman, CEO at the South African Capital Equipment Export Council (SACEEC) says that in many cases there is simply no reason for the African market to source products outside the continent. ‘The innovation and quality of locally produced goods are exemplary. We believe that this message needs to be conveyed to those people responsible for good procurement within organisations.’ The Local Southern African Manufacturing Expo will be held at the Expo Centre, Nasrec, Johannesburg from 21 to 23 May 2019. •

T

he company has announced that one of its strategic partners, House of Hemp, received its Cannabis Cultivation License from the South African Health Products Regulatory Authority (Sahpra). This is a historical milestone for South Africa to become an active and innovative player in the budding cannabis market.

The granting of the license sets in motion a process, which will eventually see the standardisation and proper scientific formulation, dosage requirements and combinations of cannabinoids for medical purposes.

The current global market value for medicinal cannabis is estimated at

US$8.28 billion, expected to reach US$27 billion by 2024. The medical cannabis industry has formidable economic development potential for South Africa.

‘Afriplex and our strategic partner, House of Hemp are honoured to be associated with the first Cannabis License,’ says Danie Nel, Afriplex CEO. ‘To receive this accreditation enables us to actively pursue expansion into the cannabis market locally and internationally.’ •

Industry stands firm against dumping

T

he South African Poultry Association has expressed alarm at the dumping of chicken from Brazil in Namibia. Southern Africa is now in the crosshairs of exporters looking for markets for unwanted leg quarters – the byproduct of lucrative breast meat exports to the US and Europe. Given similar experiences with the effects of chicken dumping in West Africa, it may be necessary for the continent to stand together to fight dumping from big market players. It seems that the investment Namibia embarked on six years ago, might be in the balance with regards

South Africa has never exported chickens below production cost

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Food Review | April 2019

to industry expansion and development. South Africa’s chicken industry is globally competitive, even without the benefits of massive agricultural and other subsidies that enables Brazilian producers to claim high productivity.

Unlike South Africa, which has never exported chicken below production cost, Brazil has no qualms about invading other markets to the detriment of local industry. Brazil’s high productivity can come at a price of compromised food safety. The “Weak Flesh” scandal where food sanitation inspectors were bribed by a leading Brazilian chicken producer is still subject to a lot of controversy. Recent news of a salmonella scare leading to the recall of a consignment of chicken meant for the export market means that red flags are still raised. •

I N D U S T RY TA L K

Is uncertainty the biggest threat to supply chains?

While South Africa’s power crisis is reportedly costing the country up to R80 billion per month, load shedding itself is not the biggest threat to the economy.

D

r Robert Besseling, executive director of risk consultancy EXX Africa maintains the biggest business and supply chain disruption facing South Africa today is uncertainty around power blackouts, industrial action and legislation.

‘When will load shedding end? The real disruption is not actually switching the power off, but the disingenuous information from Eskom and the Public Enterprises Ministry on the load shedding outlook in the long term,’ Besseling asserts. ‘Once the risk is known, it can be qualified and quantified and Dr Robert risk mitigation can be applied Be sseling so that businesses can work around it.’

Besseling will be sharing his insights with delegates at the annual Sapics Conference for supply chain professionals, which takes place in Cape Town from 9 to 12 June this year. He compares the current state of electricity supply in South Africa to Brexit. ‘It is the uncertainty around the UK’s exit strategy that is the real threat and cost to business; not the fact the UK is leaving the EU.’ The lack of clarity from government and the power utility is the real issue. Major enterprises in South Africa today have back up generation and can work around blackouts to some extent. The situation is dire for small to medium enterprises

that are 100 per cent reliant on Eskom, but everyone needs clear answers to plan and mitigate the risks.

While the vague information around load shedding tops Besseling’s list of the key risks facing local business, it is closely followed by industrial action.

‘In his State of the Nation address, President Ramaphosa said the power utility will be broken up into three, but he wasn’t clear whether this would include the partial privatisation of Eskom and whether job cuts are expected,’ he notes. ‘Rating agencies are in favour of both.

The President is treading a political tightrope. He is trying to satisfy foreign investors, local businesses and rating agencies and his key electoral support base. This makes for huge uncertainty on the industrial action front.’

Regulatory risk and government’s unclear stance on issues like BEE, the revised Mining Charter and land redistribution also rank high on Besseling’s list of concerns. ‘The lack of clarity on key pieces of legislation must be on the risk agenda for South African businesses, particularly those involved in the main employment, high tax generating sectors like mining and agriculture.’

While land ownership is dominating the election debate, Besseling believes the rhetoric is unlikely to culminate in the expropriation by government of privately-

owned or commercially held land around South Africa. ‘I am highly sceptical about all the rhetoric and believe it will most likely be land held by the state and traditional leadership that is redistributed.’

Supporting this view is the fact that finance minister Tito Mboweni made “no provision whatsoever” for land expropriation in the budget. There was no budget allocated to benchmarking land sales or to establishing commissions to investigate and implement the requisite policies. Even if the Constitution is amended and there is expropriation without compensation, there are still associated costs to be considered. ‘I do not see government moving on land expropriation in the immediate outlook,’ he exclaims.

Looking ahead at how these key risks could change or be resolved after the general elections in May, much depends on whether President Ramaphosa can win a decisive mandate. ‘He needs around 55 per cent to turn around the ANC's decline, to have the mandate to govern the country, elect a cabinet of his choice and move ahead with reform. I believe that Ramaphosa has a 60 per cent chance of winning the decisive mandate he needs, but with new problems and issues unfolding almost daily, this could change,’ Besseling concludes. •

Sapics Conference https://conference.SAPICS.org

April 2019 | Food Review

11

I N D U S T RY TA L K

Tackle waste through social change It is estimated South Africa produces 10 million tonnes of food waste every year. This is reportedly the most on the African continent and speaks of massive inefficiencies in the system. By Kate Stubbs

T

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he bulk occurs during transportation in the supply chain.

If we examine why these figures are so high it boils down to aesthetics: Food’s appearance is a great determinant.

Products not found to be aesthetically pleasing can be disposed of even before reaching a retail outlet.

Currently, 30 per cent of all food produced in South Africa is disposed to landfill. The country has a food waste per capita production rate of 12kg per year. This is produced food that’s never been consumed, ending up in landfills. Fruit, vegetables and cereals account for the other 70 per cent.

The South African Government has made a global commitment to halve food waste by 2030. New laws have been legislated and regulations are being rolled out. These are aimed at cleaning up South Africa and reducing the negative environmental and health impacts caused by waste.

These commitments cannot be achieved without innovation in the waste management and food production industries.

Companies must examine ways to set a benchmark for better and sustainable management solutions to recover or reuse items.

These should centre around composting, anaerobic digestion and bioremediation.

There is a shift happening. Businesses in retailing and manufacturing are beginning to launch programmes, which will inform consumers about the importance of preserving products and preventing edible food from ending up in landfills. Several retailers have programmes in place where unbought food is donated before it reaches the expiry date. Understandably, liabilities and limitations are still attached to this approach.

Waste is often an indicator of an efficient system. Examining the current status in South Africa, there is clearly a lot more to be done if the 2030 commitment is to be met. Part of this challenge is embedding this knowledge within government, businesses and households - especially around how to manage this appropriately. This could be driven through national education programmes and campaigns.

We should all develop a shared interest and a role in managing waste appropriately. We need to change our attitudes and behaviours and respect food. This alone could result in tangible and sustainable change. •

ABOUT THE AUTHOR KATE STUBBS is the business

development and marketing director at Interwaste.

Interwaste – www.interwaste.co.za SAFoodReview_Apr19_88.5w x 262h_Urschel.indd 1

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Food Review | April 2019

3/5/2019 1:29:15 PM

LOGISTICS & COLD CHAIN

Accurate data storage now a reality

Regulations are being tightened in the manufacturing industry to safeguard the measurement of temperature, atmospheric pressure, humidity and CO².

This approach is critical to ensure optimal operating conditions during the manufacture and storage of frozen food and pharmaceuticals.

G

HM Group’s Delta OHM, HD50 Web Data Logger can accurately monitor these processes. The technology ensures that temperature spikes outside of accepted parameters are recorded and immediately acted upon.

The HD50 is a measuring device that stores data in a memory drive located in the instrument, database or cloud. The HD50 was developed for use with one logger, which can extend to an unlimited logger network.

Settings can be opened from a web browser via its built-in web server. This allows for the monitoring of actual measurements.

Delta OHM’s existing HD35 series is based on RF communication. When networks are very broad, complex or divided into more than one building, a mix of cable, WiFi and radio frequency loggers are the best solutions. The HD50 series can be integrated into any such hybrid network.

‘The system features easy to use web browser access. It can be applied as standalone or linked to numerous networks with hundreds of loggers. It can support most signals and universal inputs making it possible to integrate any transmitter with a standard output,’ explains Jan Grobler, managing director of GHM Messtechnik South Africa.

Additional software is available for all solutions and GHM offers optional software for CFR21 part 11 utilised in the pharmaceutical market. The HD50 has a wide range of standard sensors (°C / RH / LUX / Atm / CO2).

The logger sends an email alarm when a value is higher or lower than the set threshold.‘The instrumentation offers reliability and features the latest available software. This gives the HD50 the edge for absolute accurate measurement readings,’ Grobler concludes. •

GHM Messetechnik SA – www.ghm-group.de

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Food Review | April 2019

FEATURES INCLUDE: • Connectivity: The web data logger can be connected to a local network via Wi-Fi or Ethernet interface; • Logging: A measurement and logging interval can be set up inside the data logger. When the data logger memory is full, it can be selected to stop logging or to overwrite older data (cyclic logging). It is possible to log all available quantities or to increase memory capacity; • Alarms: For each detected quantity, two alarm thresholds can be set.

An exceeded threshold is signalled acoustically through an internal buzzer and visually by lighting the alarm LED on the front panel. It works remotely by sending alarm emails. An alarm hysteresis and a delay in the generation of the alarm can be configured for each detected quantity; • Integrated web server: This enables you to configure the data logger and view real time measurements from any PC, tablet or smartphone. Simply connect to the local network of the data logger by typing the IP address of the data logger.

There is no need to install specific software. You can see the measurements in the form of a graph or a table; • Cloud: The integrated web server can directly connect data to the logger and display actual measurements. The data logger automatically and regularly sends data to an HTTP server and to the Delta OHM portal. The data sending interval is configurable.

A distinctive feature of the HD50 web data logger is its ability to store variables accurately and effortlessly. The technology can be applied in any industry requiring measurements over a period of time.

The GHM Delta OHM, Hb50 Web Data Logger

LOGISTICS & COLD CHAIN

Keep products cool and avoid a broken cold chain Temperature control is an integral part of a logistics provider’s overall products and services. When applied to the cold chain, it becomes even more complex and requires smarter solutions.

F

ood, whether fresh, canned, dry or vacuum packed has a shelf life. The longer it takes to distribute these products to retailers, the less time and probability exists to sell and consume them.

There are two important lead times at play. The first is the time from factory to shelf or distribution lead time. The second is from shelf to consumer. This is referred to as consumption lead time.

Effective logistics planning must manage the following: • Storage and movement of food to deliver best customer service • Deliver a brand promise in line with consumer expectation.

Lead time contains both these elements.

Activities must be planned and coordinated to prevent eating up usable shelf life. This is not as easy as it sounds.

CONTROL AND MEASURE Let’s look at a manufacturer of yoghurtbased desserts. The processor can control the time a manufacturer holds raw materials and manufactures, packs, stores and cross-docks to vehicles. Software can also control the environment by ensuring temperatures stay constant at four degrees Celcius or lower if required.

Truck temperature can be monitored when offloading to retailers in temperature controlled receiving areas. It is then up to merchandisers to pack cold shelves quickly in an ambient environment.

What about difficult to reach malllocated or garage forecourt retailers though? It’s challenging to monitor broken cold chain activities such as slow offloading. Even if these second-tier outlets are efficient at logistics, planning and coordination could be problematic.

A broken cold chain is often the result of having to wait to fill shelves. This could result in additional cost to check systems to maintain the cold chain. It can also reduce available lead time.

TECHNOLOGY CAN HELP Lateral thinking and technology may come to the rescue through innovations such as temperature sensitive strips on food

Syspro is at the forefront of smart solutions for the F&B industry

packaging. These items discolour when the cold chain is broken, allowing merchandisers or category managers to backtrack and analyse where the breakdown occurred.

RFID tags on pallet covers or boxes can record the logistics activity, route planning and temperature. This can facilitate a call to action when needed to optimise shelf life and measure and select LSPs and outlets for yoghurt-based desserts.

‘Syspro provides enterprise resource planning systems to plan manufacturing and distribution better by collecting RFID

tag or other IoT device data. We can feed built-in artificial intelligence which, over time and multiple data cycles, is boosted by machine learning,’ explains Doug Hunter of Syspro Africa.

This continuously improves the prediction of which LSPs routes, activities, products or customers are likely to be affected by cold chain problems before they happen. •

Syspro – https://za.syspro.com/

April 2019 | Food Review

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LOGISTICS & COLD CHAIN

Mitigate risk in extreme processing conditions Depending on the size of a company, the consequences of a food contamination incident can range from severe stock deflation for major brands, to the shutdown of a smaller business.

Safety solutions should be standardised for easy implementation on all machines

F

ood recalls always make headlines and manufacturers are held accountable. ‘Baby food recalled amid contamination fears’; ‘Australian outbreak caused by cross-contamination’ and ‘CT Firm recalls assorted meat products’ are all examples of recent press headlines.

Just as important, but often overlooked, is worker safety. Globally, the food and beverage industry has one of the highest incidents of job related injuries or illnesses. To offset these risks, the management of a food and beverage manufacturer or processor has a legal and moral obligation to safeguard the health of its workers.

In an industry where heavy machinery, dust and noise are the norm, danger is everywhere. The first step in keeping workers safe is prevention. It is becoming essential to record accidents properly and have access to trained safety personnel for full analysis. In this manner, meaningful accident prevention methods can be established.

RELIABLE IN EXTREME CONDITIONS It is imperative to be familiar with industry regulations and safety requirements. In harsh environments where high degrees of cleanliness are required, products must have an IP rating for high pressure washing

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Food Review | April 2019

“It is becoming essential to record accidents properly and have access to trained safety personnel for full analysis”

with hot water (IP69K). It must also be capable of resisting detergents and chemicals. Critical, but often overlooked is minimising uneven surfaces that can attract dirt and bacteria, making them harder to clean.

Food and beverage applications generally have a lot of hatches to monitor and available space for door sensors is often minimal. Since margins are tight, there should be cost effective solutions to monitor these hatches. Safety solutions should also be standardised.

This will allow easy implementation on all machines.

ABB’s Jokab Safety has been developing safety solutions for more than 20 years.

Many of these products are developed in close cooperation with customers. This is to make sure the product can handle

specific requirements, such as resistance to particular cleaning chemicals and operating temperature fluctuations.

Products and solutions in this range are tried and tested in these environments.

‘Our most successful product for food and beverage applications is the Eden sensor. It has a compact design to fit small hatches and the highest IP-rating (IP69K) to withstand cleanliness requirements,’ notes Linda Eales, ABB South Africa’s regional industry manager, food and beverages.

Eden uses non-contact RFID signals between sensors. This means there are no keys or holes creating uneven surfaces where dirt can accumulate and stick. Eden is available in different models depending on the preferred way to communicate with the safety controller.

All models reach the highest level of safety even when connected in series (which is not the case for key switches or magnetic switches). It also meets the maximum requirements on coding from the new standard for interlocking devices (EN ISO 14119). This makes it ideal to use when there are many hatches or doors to monitor, minimising installation time and cost of cables. •

ABB: new.abb.com/africa/food-and-beverage

—

A plant that safeguards product integrity.

Talk to us.

Are you constantly striving to improve food safety, eliminate contaminants, and ensure full traceability? Our comprehensive portfolio and consultative approach runs from power to palletizing. So whether you need total traceability or reliable washdown solutions, we have the answer. Discover the infinite possibilities at new.abb.com/food-beverage

LOGISTICS & COLD CHAIN

Food chain transparency gets an organic boost Kröner-Stärke has reacted to consumer concerns about sustainability and transparency in the food chain, by enhancing its range of organic starches, gluten and texturised proteins.

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hese new ingredients will support food producers to extend their organic product ranges while guaranteeing the integrity and reliability of key supply chains.

As interest in food origins and authenticity sweeps through the industry, Kröner-Stärke enables food manufacturers to source organic products with high environmental standards.

Long-standing relationships with organic farmers, some going back over 20 years, mean the firm has total trust in its suppliers. It can now offer complete transparency over the whole supply chain, from field to factory.

Solid relationships ensure food producers’

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Food Review | April 2019

supply needs are met even during periods when there are supply challenges such as increased demand or difficult crop periods.

Teaming up with suppliers to develop efficient logistics systems can avoid crosscontamination, which leads to cost reduction.

Certain cereal mills have been converted so they can receive raw materials by ship.

This allows specific raw material flows to be controlled and logistic costs minimised.

To increase security of organic raw materials, the company implemented a range of inspection measures. These include unannounced and irregular visits to the

Organic farming is a key driver in creating sustainable structures

field with an evaluation of realistic yield. A standardised organic checkpoint verifies products along the supply chain.

The firm has established key supply chains with organic trade associations, Bioland1 and Naturland2 to respond to a wide range of customer specifications. •

Kröner-Stärke – www.kroener-staerke.de

HERBS & SPICES

Quick and simple density and refractive index determination Mettler Toledo has launched its Excellence line of density and refractometers.

These units can analyse liquid samples automatically and easily.

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he instruments are ideal for routine testing and can measure density, specific gravity, refractive index or concentrations of salt, alcohol and other compounds.

The range delivers highly accurate and precise results with one click functionality and combines excellent performance with simplicity. These benefits guarantee easy and seamless use with minimal user training. Developed for a variety of applications, a portable range is also available for use in the laboratory or for those clients that need an on-thego alternative. Random spot checks near a production line are possible, using the system's built-in calculations.

Excellence density meters and refractometers are designed to make measurements as easy and seamless as possible. Users can get right to the point with customised shortcuts and a simple menu structure that allows for tasks to be started right from the terminal. It is now possible to instantly establish whether products have met the required specifications with the onscreen pass or fail information.

TRUST YOUR RESULTS

Automatic bubble detection, live video view and playback of the density measurement process ensure trustworthy results.

“Automatic bubble detection, live video view and playback of the density measurement process ensures trustworthy results”

Automated density and refractometry measurement equipment

Connection to LabX 2019 software ensures full traceability and compliance with 21 CFR Part 11.

Multi-parameter systems allow you to combine and measure refractive index, density, UVVIS, pH and titration (eg acidity)

SMARTEN YOUR WORKFLOW You can now increase performance and throughput with Mettler Toledo’s powerful autosamplers.

The technology allows for the analysis of multiple parameters simultaneously with combined systems. The ability to digitise your laboratory to manage data and instruments lies at your fingertips by using LabX 2019 software. •

Accurate measurements with up to six decimal places in density and up to five in refractive index are achievable.

Microsep – www.microsep.co.za

+27 (0)11 553 2300

International subject expert

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DATA INTEGRITY SEMINAR 2019 April 2019 | Food Review

19

HERBS & SPICES

A century of successful extraction innovation A trusted supplier of premium extracts, W.Last is staying current and relevant through its extensive research and development capabilities.

T

he company’s portfolio tinctures. We’ve invested is aimed at the food, heavily in cutting edge pharmaceutical technologies to meet and complementary market demands. I medicine industries. believe W.Last is the ‘Many of the only company on the W.Last is well positioned to extractions African continent supply local and international manufactured using ultrasonic markets with quality, locally today, still meet its technology for produced extracts, using a original regulatory mainstream botanical clean, energy efficient requirements. These herb extraction.’ and environmentally ingredients are also friendly process. sold with the original DIVERSIFIED ingredient registrations,’ TO SUPPLY says Glenn Ferguson, the ‘We have always manufactured owner of W.Last. a good quality herbal tincture, but ‘We believe we are the only company in required this to become our speciality,’ South Africa that can extract botanicals in Ferguson explains. a variety of extraction media. Historically, ‘We therefore aligned ourselves with we used ethanol, but we are now at the many leading contract manufacturing forefront of hydroglycerol extraction, companies, supplying them with raw which is both ethanol- and sugar free, and materials in the form of herbal tinctures propylene glycol extracts.’ and homeopathic remedies. By focusing With its rich history and decades of on this specialist area of business, our experience, the W.Last team strives to company has diversified from a small produce products of timeless quality. contract manufacturer to sought after ‘We have over 20 years’ experience supplier of raw materials.’ in extracting herbal and homeopathic starting materials. Dealing with customers EXTRACTION INNOVATION daily gives us insight into products that Herbal starting materials and extracted work and those which don’t,’ Ferguson materials are tested by a third-party comments. ‘There is definitely a gap in laboratory. W.Last has standardised an the market for botanical extracts that extraction methodology to test the strength taste good and outperform conventional of extractions against previous standards.

DID YOU KNOW?

The company also developed an organic ethanol-free vanilla extract for export. ‘This was a very exciting project for us. After just a few weeks, we exceeded the customer’s expectations and now supply this extract as a bulk raw material for further processing and packing,’ he enthuses.

A GROWING BUSINESS W.Last is a small company with big intentions to grow. It fulfils a gap in the market where customers, who require large quantities of botanical raw materials, had to wait long lead times for international deliveries.

‘We hold stock of a large variety and large volumes of botanicals and have over 350 extractions in stock. If we don’t have the volume to meet the customer’s needs, we will immediately manufacture in bulk, which takes less than a week on average,’ Ferguson points out.

Customers not only benefit from a much shorter lead time when ordering from W.Last, but also have the advantage of the full shelf life of the extract.

‘We are approached by new customers daily, needing botanical extracts for new projects. In less than 12 months, the business has expanded by over 40 per cent and we are hoping for more growth in the upcoming year,’ he adds.

The business will likely move to new, bigger premises next year to allow W.Last to further expand its capabilities. With its strategic partnerships in place, the company will continue to grow, supplying customers with quality botanical extracts at a reasonable price, within short lead times. •

W.Last – www.wlast.co.za

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Food Review | April 2019

OUR PREMIUM BOTANICAL EXTRACTS JUST GOT BETTER. ⬢ Locally and internationally sourced plant materials. ⬢ Latest innovative high intensity ultrasonic extraction, reducing time and increasing strength. ⬢ Vacuum hydro-distillation for heat sensitive plant materials and oils. ⬢ Manufactured in a GMP environment according to pharmaceutical monographs. US FDA approved. ⬢ Quality tested in an independent laboratory.

We are a proudly South African brand manufacturing locally since 1942, supplying the pharmaceutical, food, beverage and cosmetic industries on demand. We manufacture and supply specialist liquid extracts and tinctures in a variety of bases including: Ethanol

Propylene Glycol

Glycerine

• Traditional formulations

• Low toxicity solvent

• Usually containing a 62% ethanol

• Suitable for use in creams cosmetics, perfumes and vaping solutions.

• Pleasant tasting, an excellent choice for oral products.

• Widely used in pharmaceutics and cosmetics • High stability & self preserving.

• Derived from vegetable sources.

Suitable for vegans & religious groups that discourage the consumption of ethanol.

www.wlast.co.za • info@wlast.co.za • Tel: +27 11 682 1691 • Fax: +27 11 682 2817

HERBS & SPICES

Is nutritional yeast the perfect alternative ingredient?

Changing food composition guidelines, customer attitudes and shifting market trends are impacting the food industry. The drive towards new and reformulated products that feature lower salt and fat are opening opportunities for alternative ingredients.

T

he challenge lies in the fact that consumers don’t want to renounce the typical taste and mouthfeel of their favourite products.

Although low fat food can make a significant difference to cholesterol and triglyceride levels, fats are known for providing long-lasting flavour to food. Sodium is usually present in high concentrations in processed and packed food where it works as a flavour enhancer. It can, in excess, cause high blood pressure, heart and kidney disease.

Achieving fat and sodium reduction, while providing tasty food with the same attributes of the original product is an ongoing challenge.

These challenges can partly be solved by using nutritional yeast.

Grown specifically as a food ingredient, nutritional yeast is obtained from inactivated yeast cells that are not alive in the final product. Inactive yeast has a variety of applications in food: it can confer cheesy, meaty, nutty or savoury flavours.

Yeast extracts can be used as food flavouring since they are rich in peptides, feature free amino acids and nucleotides that bring up and round out flavours.

Yeast extracts can significantly improve

BUCKLE PACKAGING (PTY) LTD Bag Closing Technology

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Food Review | April 2019

organoleptic properties, intensify meaty notes and improve juiciness.

These products are excellent candidates as fat and salt replacements. The wide variety of commercially available preparations confirms that use of inactive yeast and yeast extracts will grow in future.

An example of this category of products is Lallemand’s Savor-Lyfe BEC, a yeast extract derived from Saccharomyces cerevisiae. The product provides characteristic beef notes and enhances savoury and meaty flavour in vegetarian and vegan soups, sauces, snacks and meat analogues.

With its flavour profile, this is a product that helps lower salt content without affecting the savoury experience.

Savor-Lyfe SSC (soy sauce classic) is another Lallemand product that does not contain added salt. It is an allergen-free, clean label alternative to soy sauce where the flavouring characteristics of yeast extract, combined with soy sauce notes provide an ideal solution to Asian cuisine lovers who want to keep a balanced and a low salt diet.

Lallemand’s list of innovative products includes Prime-Lyfe 175A. This yeast extract

HERBS & SPICES Consumers don’t want to lose the taste and mouthfeel of traditional products

ABOUT LALLEMAND The company is a specialist in the development, production and marketing of yeast and bacteria. It is active in 40 countries on five continents.

“Yeast extracts can be used as food flavouring.

They are rich in peptides and feature free amino acids and nucleotides that bring up and round out flavours” contains a unique concentrated combination of peptides and amino acids that provides a clean flavour and powerful taste suitable for various savoury applications including meat products, meat analogues, seasonings, soups and sauces.

Lallemand products offer several alternatives for mimicking and reducing

fat. The Engevita range represents a fat mimicking system, aimed at increasing the mouthfeel and texture of low fat foods. Engevita is characterised by a mild to nutty or toasted savoury profile with high nutritional values. This is due to the inclusion of fibres and micronutrients.

These additions can assist with fat reduction in different food products such as meat, poultry, soups, snacks, cheese and sweets.

In pork liver pâté, the addition of Engevita contributes to a silky smooth

texture. It provides a delicate flavour while limiting dietary cholesterol. Fat reduction can be achieved in fresh sausages thanks to another Lallemand product, Whole-Lyfe 985A. This yeast autolysate with slight toasted and nutty flavour can reduce fats up to 15 per cent when incorporated during sausage meat preparation.

Alternatively, Whole-Lyfe 985A can mimic fat in mushroom and walnut pâté. This is due to the high amount of nucleotides that generate umami notes. •

Savannah Fine Chemicals – www.savannah.co.za

April 2019 | Food Review

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M E AT M AT T E R S

Excellence at every stage of the meat processing chain GEA will focus on four main application areas during IFFA, held from 4 to 9 May in Frankfurt, Germany. Innovations include tempura and homestyle coated products coupled to the fine art of bacon and sausage production.

T

he benefits of automation, optimal process control and efficient use of resources, energy and labour during meat manufacturing will also be highlighted.

UNIFORM INJECTION A new brine injection system, the GEA MultiJector 2mm is dedicated to precise bacon and poultry processing for 700mm wide lines.

The system features two millimetre OptiFlex needles. These deliver a tight injection pattern, allowing for accuracy, product quality and consistency. Equipment is seamlessly integrated within the GEA SuperChill brine chiller and MultiShaker. The latter removes excess brine, closes needle marks and activates proteins.

WHERE THERE’S SMOKE, THERE’S FLAVOUR GEA’s CookStar has evolved. Combining double spiral oven technology with its SuperHeatSmoke concept allows food processors with inline production to produce and brand products with a CleanSmoke label.

SuperHeatSmoke is the innovative and award winning solution for the inline

GEA MultiJector 2mm is dedicated to precise bacon and poultry processing

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Food Review | April 2019

“ Producers within the food production chain must meet high hygienic standards in terms of raw material quality and handling” smoking of meat, seafood and meal components. It is generated using a Red Arrow purified smoke condensate.

The smoking process is conducted at temperatures above 100˚Celsius. The oven provides a controlled environment for a consistent smoke flavour and authentic colouring, much like a traditionally smoked product. Technology enables taste and colour variation by using smoke condensate with various colours and flavour intensities and by adding smoke to one or both oven sections.

LESS FILM CONSUMPTION AND SUPERIOR PACKAGING QUALITY Additional features in the thermoformer of the GEA PowerPak opens new possibilities during the packaging process. Features contribute to greater efficiency with improved packaging quality, reduced film consumption, simple handling, safe process sequences and greater availability.

The axial position of the top and bottom film is constantly monitored.

It significantly compensates for deviations in film reel and material quality. This makes the operation and production better managed and faster; avoids manual and mechanical adjustments and results in better production quality. New

sliding safety doors allow full visibility during production on the sealing chambers.

PROCESSING HIGH-QUALITY MEAT AND BY-PRODUCTS Animal by-products from meat processing, such as skin, bones, blood and flare fat, are valuable raw materials. They can be processed into lard, tallow, collagen or gelatin. Producers within the food production chain must meet high hygienic standards in terms of raw material quality and handling.

The newly developed decanter GEA ecoforce provides very high sanitary standards. These are achieved via special adaptations required for food processing.

These include the use of FDA approved components, modification of the surface roughness from Ra 4.0 μm to Ra 0.8 μm, and the design of corners and surfaces to ensure optimal cleaning.

A UNIQUE INLINE FREEZER CONTROL SYSTEM Callifreeze is a freezer control system that continuously measures the level of a product’s ‘frozenness’ at the freezer outfeed.

It adjusts freezing time, air temperature and fan speed to achieve the exact freezing quality with minimum energy consumption.

The system reduces power consumption by 10 per cent and improves plant efficiency.

The control unit can be configured for GEA S-Tec and A-Tec spiral freezers, handling a wide range of food products including meat, fish and ready meals.

SIMPLIFYING SERVICE WITH EASY TO USE SERVICE KITS GEA has developed special service kits to maintain the performance of its thermoformers, and form fill and seal machines throughout its life cycle.

Customers can now plan their maintenance according to operating hours and/or time intervals and order parts for maintenance with a one-part number per kit. With this offer, GEA continues to strengthen its proactive service offering. •

Stand number: Booth D06, Hall 8.

GEA - www.gea.com

beverages

dairy farming

dairy processing

utilities

transport

food

core technologies

Milking & Cooling

Seperators

Decanters

Homogenisers

Valves

Spray Drying

Aseptic Filling

Brewery & Dairy

Compressors

Packages & Skids

Ice Machines

Freezers

GEA Southern & Eastern Africa 48 Reedbuck Crescent, Corporate Park South, Midrand 1682, RSA Tel. + 27(0)11 392 7114, Fax. +27(0)11 392 7000 info-sea@gea.com

www.gea.com

engineering for a better world

M E AT M AT T E R S

Select the right cutting tools for your machinery When purchasing food processing or packaging machinery, it’s common to find machines with standardised tooling, suitable for a wide range of applications.

M

achines can be used by customers to process a range of products, enhancing versatility.

What a lot of customers don’t realise is that versatile, standardised blades are usually not the best choice. Just as a chef uses a specific knife for a specific job, industrial knives must be carefully chosen to the product they will be cutting. When blades are selected with a specific application in mind, customers can expect to see a significant improvement in machinery performance, blade durability and the cut-finish of products.

Food Review spoke to Mikko Brunner, managing director of Renlaw, to get his take on the importance of selecting the right cutting tool for food processing machinery.

“ ... the machine’s daily output increases by almost 20 per cent” ‘I cannot overemphasise how important blade customisation is,’ Brunner stresses.

‘It makes a big difference to the machine’s performance and is usually entirely overlooked. We conducted trials last year with one of our customers to see how much of an impact different blades can have on a machine’s output. The results were staggering.’

Brunner explains that for years the customer purchased bowl-chopper blades identical to the ones that came standard with an industrial food processing machine. After chatting with one of the engineers at Renlaw, he decided to try a slightly different blade.

This blade featured a sharper cutting-edge made from a superior grade of steel more suited to tougher cuts of meat.

‘Not only did the machine’s daily output increase by almost 20 per cent, but the blade’s sharp-life improved by around 12 per cent as

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Food Review | April 2019

well,’ he enthuses. To many businesses, such improvements can make a significant financial difference, with less time lost due to stoppages and blade changes.

Choosing a specific blade shape is just one of the ways customers can enhance machine performance.

Brunner recommends checking with your blade supplier to what kind of toolsteel is used. Some of the more low-cost imports are made from inferior steels and will not last as long or cut as well as tools made from proprietary toolsteels.

The addition of certain alloying elements in toolsteels can have a major effect on performance in specific conditions. Nickel (Ni) is an essential component in steels that are used in sub-zero temperatures as it increases the steel’s resistance to cracking at low temperatures. The addition of manganese (Mn) and molybdenum (Mo) helps to increase the hardness and strength of tools used at high temperatures.

Cutting tools coated with a PVD coating is another option for customers to consider.

PVD-coating results in a very strong bond between the coating and substrate. This gives tooling the physical, structural and tribological properties of the coating film.

PVD coating prolongs the life of blades by increasing surface hardness and reducing the coefficient of friction. This, in turn, means that less heat is generated during the machining process, slowing the breakdown rate of the cutting edge.

‘It is such an advantage to be a South African company and meet with clients, do site visits and actually see the conditions in different factories. ‘Working with customers to find solutions and customising blades to the point where we make a real difference in efficiency is an amazing feeling,' Brunner concludes. •

Renlaw – www.renlaw.co.za

Selecting the right steel can make a huge difference in blade performance

Customised blades can make a meaningful difference to a meat processor’s output

Angles, surface finishes, edge-type and geometries can increase machine throughput and improve product consistency

Renlaw CUTTING-EDGE TECHNOLOGY

Africa’s leading supplier of industrial cutting tools

CAPE TOWN BRANCH:

JOHANNESBURG BRANCH:

+27 (0)21 701 7917

+27 (0)79 155 7358

sales@renlaw.com

sales2@renlaw.com

www.renlaw.com

M E AT M AT T E R S

Workplace balance impacts profitability

Automation in the meat sector is controversial as it influences the use of human labour in the production process. The reality is that a shortage of skilled labour in South Africa is pointing industry in this direction.

A

utomated inline systems can measure and record various information i.e. temperature, pressure, mass, fat content and packaging. With fat content measured inline, consistent production can be established as inconsistent products will be rejected during the process.

For a production facility with automated lines to work efficiently, all processes must be supported through software that captures and controls line information in real time.

Captured information forms an integral part of the production process to document and analyse processes and results. Automated lines with integrated software solution will ensure dynamic live results and can assist processors and manufacturers to proactively

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Food Review | April 2019

manage a profitable and 1 “Market leaders efficient business. must find the right Matrix Software’s ERP balance between solutions allow for real people skills and time data capture on the automation. This connection will shop floor, including scales, enable producers probes and other measuring to operate in an equipment. The software efficient and also offers the option of live profitable manner" interaction with automated packing lines like the GLMi 2 machines from Bizerba. This allows for automated weighing labelling and identification.

A combination of people skills, automated lines and an integrated Matrix Software ERP solution will assist companies to document and trace meat products, aiding in the sale of high quality and safe consumer products.

Market leaders must find the right balance between people skills and automation. This connection will enable producers to operate in an efficient and profitable manner. • 1: Automated production lines can improve

Matrix Software – www.matrixsoftware.co.za

efficiency and profitability 2: Increased hygiene and quality requirements put additional pressure on the meat industry

Innovation In Action

Complete turnkey solutions for Prepared Food Systems

Heat and Control offers the latest value add technology to cook, coat, brand and sear a wide range of meat, seafood and poultry products. Our fryers, ovens, branders, searers and breading/batter applications can produce, prepare and cook the highest quality chicken, beef, pork, and fish products, using the most efficient processing and packing technology.

With manufacturing facilities and sales offices worldwide, Heat and Control supports manufacturers with experience, expertise and resources to develop the most value driven and efficient solutions for any food production challenge.

Put our innovation to action in your plant today!

Preparation | Cooking | Coating + Conveying | Inspection | Weighing + Packaging | Controls + Information

www.heatandcontrol.com | info@heatandcontrol.com | Cape Town +27 21 948 5934

P U M P S & VA LV E S

Pump solution with a flair for flavour

Food and and beverage manufacturers are some of the most highly regulated and penalised businesses in the local economy. Rightly so, given the impeccable standards of process and product quality and safety, which must be maintained to protect consumers and end-users.

P

roduction efficiencies and product quality remain key performance indicators for food and beverage manufacturers.

To produce high-quality products and reduce waste throughout the production process it is important to have an environment that meets and exceeds local hygiene standards. This requires machines that are 100 per cent reliable and equipment that is safe, while still allowing for optimum production performance.

Microbes, for instance, present an ever-looming threat to food and beverage manufacturers. With the current consumer trends in food, the sector has seen an increase in favouring fresh, flavourful, easy to prepare foods, with little sugar, salt, and less to no preservatives added.

This trend makes it difficult to keep microbes out of the food. Linked to this, the directives from the European Hygienic Engineering Design Groups (EHEDG), which

are intended to prevent contamination, includes a directive stating that every part of the production line should be accessible for cleaning.

Given that most manufacturers produce more than one product the requirements within a plant often vary, based on its manufacturing schedules. This means that whether the plant produces dairy to baked goods, cereals, beverages or confectionary products, pumps must perform optimally.

Products must still be handled with care while meeting today’s clean in place and sterilisation in place hygiene standards.

This is not an easy task if the integrated pump solutions don’t have EHEDG certification.

Food and beverage manufacturers must look to a trusted and reputable brand that can offer a wide range of reliable pump solutions, while delivering cost-effective, efficient and long-lasting options. The goal should be to not only meet all the current

market challenges - but also enhance efficiencies in the manufacturing process. •

Verder pumps meet exact hygiene standards

Verder – www.verder.co.za

NE

W

VERDER INTRODUCES JEC Rotary Lobe and Piston Pumps

Best cleanability Best fit pumping solution Own Hygienic design - front loading sealing type Multiple hygienic techniques for the best possible process solution Various rotor options Certified quality: EHEDG, 3A, FDA, 1935/2004 EC Lowest Total Cost of Ownership

VERDER S.A. Tel.: +27 (0)11 704 7500 info@verder.co.za www.verder.co.za

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Food Review | April 2019

P U M P S & VA LV E S

The Alfa Laval Twin Screw Pump is a positive displacement pump

Robust pump delivers a delicate and quiet operation

Alfa Laval’s Twin Screw Pump is designed for handling sensitive and abrasive fluids or those featuring low or high viscosity. This makes the pump ideal for use in hygienic applications found in the dairy, food and beverage sectors.

U

DID nits are quiet, virtually pulse free, smooth and YOU KNOW? gentle during operation.

As the pump rotates, intermeshing of the two These characteristics make the contra-rotating screws pump an excellent choice for in conjunction with the pump housing handling sensitive products. forms volumetric ‘The Twin Screw Pump is the chambers. ideal choice for high and low viscosity liquids, all pumped perfectly with complete reliability,’ says John Walker, pump portfolio manager.

Built on a robust, reliable platform that meets stringent hygienic standards, the pump is capable of handling product transfer and cleaning in place (CIP). Its low pulsation characteristics and excellent solids handling capabilities reduce the risk of product damage. This improves product quality and simplifies maintenance.

• Process flexibility Two-in-one operation provides easy handling of process media of varying viscosities and CIP fluids. This simplifies piping and pump control, cutting costs and minimising contamination risks. Superior suction performance with excellent lift capability and low NPSHR provides installation flexibility and increases product recovery.

• Service and reliability Quick, easy seal replacement with the pump in place is made possible. This is thanks to a cartridge seal with a front-loading and self-setting design. This maximises process uptime and minimises maintenance costs. An optional seal service kit programme adds maintenance flexibility and cuts operating costs.

• Operational safety The Alfa Laval Twin Screw Pump features a clean, external stainless steel finish with profiled elastomers and mechanical seals fully surrounded by the product.

Designed for maximum cleanability using FDA conforming materials, the pump is both EHEDG- and 3-A certified. An optional Atex version enables use in hazardous zones. •

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Alfa Laval – www.alfalaval.co.za

SAFoodReview_Apr19_88.5w x 262h_CEIA.indd 1

3/5/2019 1:27:38 PM

April 2019 | Food Review

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P U M P S & VA LV E S

Ensure peak performance during maintenance SLR

SE Inoxpa’sHyginox authentic spare parts are subject Kiberto KSFstrict quality control.

These standards ensure hygiene, safety and best practice during the maintenance of food and beverage processing equipment.

INDEPENDENT CERTIFICATION Inoxpa has obtained 3-A certification for its Prolac HCP and SLR pumps. This independent inspection, called Third Party Verification, protects the integrity of the symbol and indicates the quality level behind the seal. Inoxpa obtained standard 02-11.

The certification also includes a unique authorisation number: Code 3563, which is a publicly available guarantee for online verification that grants Inoxpa authorisation to use and display this symbol.

To ensure excellent performance, parts must be replaced regularly throughout a machine’s service life

and pharmaceutical products. Known for its hygienic design, units feature EHEDG certification. This ensures comprehensive pump cleaning using CIP, without requiring disassembly. It complies with the FDA, EC 1935/2004, and an Atex version is also available.

The centrifugal pump range is extensive, given that there are 12 models. These pumps are compact in construction, feature reduced NPSH and perform up to 74 per cent depending on the model. making it one of the most efficient on the market in this category.

CIP System

O

riginal replacement parts allow for mechanical seals individually. peak plant performance and can The new kits group the most common parts assist in minimising machine repair required for correct pump repair, reducing costs. It also contributes to compliance unforeseen downtime due to incorrect with established quality standards. Inoxpa's part selection. All parts are supplied in research and development department standardised and streamlined boxes. These 11-796-5170 · Fax +27 (0) 86-680-7756 · www.inoxpa.co.za regularly carry out fluid simulations while are clearly marked to ensure quick and correct subjecting parts to extensive testing. identification. Gaskets and mechanical The use of original spare parts reduces seals are packaged individually to maintain the need for frequent replacement and adequate protection until required. Ordering can contribute to mean time between these kits has been simplified with the failure (MTBF) programmes. These units introduction of single part numbers or codes. can extend the service life of machinery This could impact on customer preparation and offers resistance during CIP cleaning or and delivery time as spare parts are often steam sterilisation. needed quickly.

Buyer’sguide

SLR ROTARY LOBE PUMP

THE

The 3-A certificate adds to the pump’s existing certifications. The unit complies with FDA, EC 1935/2004 and is available in an Atex version. These pumps are ideally used in facilities requiring a high level of hygiene and high performance due to their designs, materials and certificates. •

PUMP SPARE PART KITS

PROLAC HCP

Inoxpa created specialised kits, which eliminate the need to order gaskets and

These centrifugal pumps are designed for use when processing food, dairy, beverage

2017/2018

Inoxpa – www.inoxpa.com

THE

Buyer’sguide 2018/2019 2019/2020

Have you booked your advertising in the 2019/2020 directory?

Sales close on 21 June 2019. Contact our sales executives today to book your spot: anita.raath@newmedia.co.za carla.melless@newmedia.co.za candida.giambo-kruger@newmedia.co.za Have you updated your online listing?

Visit www.thebuyersguide.co.za to check and update your company’s information.

32

Food Review | April 2019

INOXPA GROUP specializes in food equipment, INOXPA GROUP specializes inproviding you with a high level food equipment, providing you of accountability and a strict with a high level of accountato standards. bilityadherence and a strict adherence to

SLR

Hyginox SE

standards.

Kiber KSF

At INOXPA, we control all of At INOXPA, we control all of the manufacturing processes the and manufacturing guaranteeprocesses the fabrication andand guarantee the fabrication efficiency of all of our and efficiency of all of our Automated solid-liquid mixing system products. products.

Ball valve NL Butterfly valve

KH

CIP System Mixproof

INOXPA SOUTH AFRICA (PTY) LTD INOXPA GROUP specializes in OF SOUTH AFRICA · Tel. +27 (0) 11-796-5170 · Fax +27 (0) 86-680-7756 · www.inoxpa.co.za P.O. Box 1464 · OLIVEDALE, 2158 · JHB · REPUBLIC food equipment, providing you with a high level of accountability and a strict adherence to standards.

At INOXPA, we control all of the manufacturing processes INOXPA GROUP specializes in and theyoufabrication food guarantee equipment, providing with a high level of accountaand efficiency ofto all of our bility and a strict adherence standards. products.

At INOXPA, we control all of the manufacturing processes and guarantee the fabrication and efficiency of all of our products.

SLR

Automated solid-liquid mixing system Hyginox SE

Kiber KSF

Automated solid-liquid mixing system

Ball valve Ball valve

NL

NL KH

Butterfly valve

KH

Butterfly valve CIP System

Mixproof

Mixproof INOXPA SOUTH AFRICA (PTY) LTD P.O. Box 1464 · OLIVEDALE, 2158 · JHB · REPUBLIC OF SOUTH AFRICA · Tel. +27 (0) 11-796-5170 · Fax +27 (0) 86-680-7756 · www.inoxpa.co.za Tel 011-794-5223 Email sales@inoxpa.com www.inoxpa.com

DA I RY D R I N K S

Make sure your enriched milk is top of the crops In the dairy industry, chocolate or enriched milk doesn’t have to get bogged down with sediment or creaming during shelf life, writes Hanne Ludvigsen.

C

onsumer expectation of what constitutes a desirable ready-todrink milk product differs widely.

Some expect it to be highly viscous, while others prefer a plainer, milk-like viscosity.

Sedimentation, considered a problem by many manufacturers, may be treasured by some consumers as a core brand attribute.

Sedimentation begins the moment the drink is produced and normally two distinctive layers appear. In chocolate milk, the bottom layer is a dark brown colour, while the other is often described as white livered in appearance. In assessing the sedimentation aspect of such drinks, sensory evaluation tends to focus on: • the amount of sedimentation • the fineness of the sediment • ease or resistance with which it remixes when the milk is shaken.

To reduce the likelihood of sedimentation, distinct, yet interacting networks must work together to enable a robust suspension to keep cocoa particles in place. This ensures emulsion stability and creaminess among other benefits.

CARRAGEENAN Extracted from seaweed, carrageenan is by far the most commonly used stabiliser in chocolate milk. In Europe, carrageenan is divided into two distinct groups: refined and semi-refined. Both can be used in chocolate milk. A subgroup of these, Kappa carrageenan's chemical composition has proven useful in chocolate milk because of the way it reacts with milk proteins to form a threedimensional network.

The carrageenan forms a helix with negatively charged sulphate groups turning outwards. This helix interacts with the positively charged casein micelle. When used as a stabiliser, chocolate milk must be cooled to below 25°C before filling, during constant rotation

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Food Review | April 2019

Formation of carrageenan in network with chocolate milk

and if in-can or in-bottle sterilisation is used. It is important to store the product at temperatures below 30°C as the network will start to break down in the heat.

Dosing carrageenan is difficult. If the stabiliser is accompanied by mono-and diglycerides it increases the dosage margin.

These ingredients have a useful effect due to the creation of a network between fat globules and whey proteins. Another factor in determining the right dosage is the variation in milk composition. The dosage decision also depends on: • the fat content of milk – more fat requires less stabilising • cocoa content - more demands less stabiliser • choice of heat treatment - sterilisation requires less stabiliser than UHT, which requires less than a pasteurised product.

where cooling below 25°C is not an option, or if storage is likely to be more than 30°C as is often the case in Africa. As MCC doesn’t react with milk proteins in the same way as carrageenan, the risk of separation due to overdosing is less. Overdosing would result in a heavy body and high viscosity.

SELECTED EMULSIFIERS Mono-and diglycerides are normally used in enriched milk drinks. This is due to the reaction of edible vegetable fats or oils when combined with glycerol. The resulting

THE MCC/CMC COMPLEX Consumers may find it surprising that refined wood pulp has a contribution to make in keeping milk drink particles in place.

Microcrystalline cellulose (MCC) is often used in conjunction with carrageenan.

At temperatures below 80°C, MCC’s functional properties are largely unaffected by fluctuations, so cooling and storage temperatures become less critical. That makes MCC-based products a good choice

molecule is composed of a hydrophilic and lipophilic part, positioned at the interface between fat and protein on the one hand, and water on the other. These molecules are formed during homogenisation and the ageing of the product.

The mono-and diglycerides form a

DA I RY D R I N K S

complex with whey proteins, making the fat globule membrane more resistant to coalesce and reducing fat separation in the product at the same time. These emulsifiers lower the net charge of the membrane, creating a three-dimensional network that acts to increase the creaminess of the milk and consumer’s sensory perception of a thick, luxurious product. Emulsifiers also guard against creaming in the finished product.

COCOA PARTICLES For chocolate milk drinks, the work performed by carrageenan, the MCC/ CMC complex and emulsifiers to create a robust suspension is further assisted by the cocoa particles themselves. A typical recipe contains around one to two per cent cocoa powder. This means there is no shortage of particles to distribute and hold the position.

When the milk and cocoa powder are mixed, casein is almost immediately absorbed into the particles. The strength of this network-building effect depends on the degree of alkalisation of cocoa powder as it contains polyhydroxyphenols. This polymerises during alkalisation into tannins, known for its protein binding properties.

In general, the heat stability of chocolate milk is lower than that of milk, however the closer the pH of the cocoa powder is to the pH of the milk, the less impact it has on the stability of the suspension. It is important to consider the particle size of the cocoa powder, as the network simply cannot support particles that are too heavy.

Palsgaard recommends less than 0.5 per cent of the particles are larger than 75 micrometres.

The advantage of this fourth network is lost on enriched milk products that don’t contain cocoa powder. Calciumfortified, non-chocolate milk, which face the task of suspending particles of calcium

instead of cocoa are similarly subjected to unattractive settling but lack the networking effect of its cocoa cousin.

The creation of a durable suspension in this type of milk can be achieved by combining small particle size, solid precipitated calcium source with the networks built by the combination of carrageenan, the MCC/CMC complex and gellan gum with the right choice of emulsifier. Gellan gum is a polysaccharide produced by fermentation that creates a gel structure in solutions, keeping the calcium particles in suspension. The gellan network is formed independently of the proteins in the drink and has only limited influence on viscosity making it well suited for a plain milk product.

After many years of supplying the dairy industry with emulsifiers and stabilisers, Palsgaard has amassed a significant amount of knowledge for clients to arrive at the right recipe. Application specialists create blends that take key factors such as milk quality, recipe, process conditions and sensory preferences into consideration. Labs can perform systematic trials with pasteurised, UHT or sterilised product, resulting in shelf life studies that cover the entire shelf-life of chocolate or enriched milk.

RECOMMENDED SOLUTIONS Palsgaard ChoMilk 150 is a carrageenanbased product designed to bring uniformity, pleasant creaminess and an appealing mouthfeel to chocolate milk. It is an integrated product rather than a dry-blended one. This means spray cooling technology is used to coat the stabiliser with the emulsifier. This has several advantages:

• free-flowing particles • a uniform product without the risk of deblending during storage and transportation of the emulsifier and stabiliser mixture • no dust formation • it can be added to milk without premixing sugar.

Where cooling is a problem Palsgaard’s ChoMilk range can assist. If the local climate, logistics challenges or other factors make it difficult to cool the product to the requisite temperature ChoMilk 173 can help.

This specialised product is declared as MCC, mono-and diglycerides, carrageenan and CMC and works well in chocolate milk drinks with relatively low protein content and in enriched applications. As a dry-mixed product, ChoMilk 173 facilitated by mixing the product with sugar before it is added.

Manufacturers working with high calcium milk can use Palsgaard Chromilk 173 or RecMilk 131 (declared as gellan gum) as well as diglycerides and locust bean gum. The ingredient used would be dependent on factors such as milk type, calcium particle type and the concentration of particles in the products.

The range of ingredients can deliver a high-quality product without visible creaming or sedimentation. •

Palsgaard – www.palsgaard.com

We offer creative and innovative solutions through in-house research, customised products and packaging

Our Promise is inside

Phone - +27 (0)11 4526730 Email - info@vivit.co.za Web - www.vivit.co.za

Manufacturer of cake pie fillings, toppings, yoghurt fruit pulps,caramel treat, milkshake syrups, salad dressings,mayonnaise and sauces.

FSSC 22000 Certified

April 2019 | Food Review

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DA I RY D R I N K S

Technology aimed

at a disruptive future

R

apid fluctuation and high risk creates challenging conditions for strategic corporate management and technological development. To survive and prepare for the future, agility is required. At KHS, this means focusing on relevant issues in research and development.

A new acronym is being bandied about by economists and politicians: Vuca. It defines a world characterised by increasing volatility, uncertainty, complexity and ambiguity.

DIGITAL DEVELOPMENT FOCUS

FOCUS ON REQUIREMENTS KHS decided to focus on the fast-changing requirements of beverage producers. At the moment, considerable effort is invested in aligning portfolios towards markets with potential growth.

The company aims to exploit the proximity of its sales and service organisation Nature MultiPack is a to customers. To groundbreaking packaging successfully learn with system for PET bottle and can multipacks. It adds and from customers, functionality while it is critical to establish reducing packaging trusted business material. relations. This includes openly discussing problems and reporting on progress in a protected environment. It also looks at the point when there is no sense in continuing with a project.

DID YOU KNOW?

JOINT DEVELOPMENT The partnership with French food group, Danone is a good example of this type of cooperation. It resulted in the film-free Nature MultiPack, first presented as a concept at drinktec in 2013. It was then readied for serial production and launched to market.

New projects have to satisfy two requirements. Firstly, the concept of effectiveness dictates the right things are done to provide the greatest possible benefits for customers. The second requirement is efficiency. Both of these will make sure things are done correctly and maximum productivity is assured in the product development process from initial idea to rollout. This doesn’t prove successful when innovation is merely treated from a technological point of view.

Greater priority must be given to customers through close dovetailing and constant coordination between design engineering, production and sales departments. Intensive communication between customers, KHS Sales and KHS Technology ensure that specifications are recorded and directly implemented in various system solutions.

Networking and cooperation with external

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Food Review | April 2019

KHS is pushing ahead with numerous research projects, particularly in the field of line optimisation and digital networking

partners are of great importance and are major drivers of progress. Suppliers are also included i.e. those who provide measurement technology, components or software and research institutes and universities.

Two research projects are dedicated to the application of new manufacturing technologies and one approach is the 3D printing of parts.

DIGITAL PIONEER KHS takes a clear stance on the hype surrounding digitisation - often quoted when talking about the future viability of the industry.

Beyond buzzwords and a number of interesting trends, the sole criterion for the implementation of ideas based on

• 3D lines are a reality. Customers can now ‘walk’ through the line and see the final design early in the process. This helps to prevent later changes, which pose a processing risk and can have a negative effect on the success of a product.

• An extended production management system includes functions such as material reconciliation and bill of materials.

This enables faster format and product changeovers without loss of materials or product. It also offers operators greater flexibility.

• Hardware and software simulation permits virtual commissioning of machines. This shortens lead times and improves quality. In the medium term, a digital twin will evolve, benefitting service and maintenance.

• Further development in ClearLine HMI with gesture control and a larger display makes system operation intuitive and easier. digital technologies is providing added value for the customer.

In addition to its digital projects, KHS is concentrating on the total cost of ownership factor. This includes measures, which enable the beverage industry to keep its overall operating costs down and covers aspects such as lightweighting, i.e. reducing the weight of PET bottles, material, media, energy consumption and an increase in productivity and simpler operation.

The other topic is modularity and standardisation. The aim is to provide as much variety as possible externally while producing with the lowest possible in-house variances. A limited number of modules with tried-and-tested functions forms the basis for this, with the maximum possible number of configurations.

This system permits lower lead times in production and faster commissioning and is being adopted in the field of aseptics. The result is a configured system with manageable risk, which offers a sound foundation customers can build on. •

KHS – www.khs.com

PERFECT FOR YOUR LINE BOTTLE THE

STARTS WITH THE PERFECT DESIGN. A SPECIAL SERVICE FROM

Your KHS Bottles & Shapes service provides you with support from the initial design to the finished, packaged bottle.

Our Bottles & Shapes program pools our unique wealth of PET expertise for your benefit. Whether for the development of new PET bottles or the optimization of existing ones, we are here to help you right from the very start – from design through engineering and testing to the perfect secondary packaging. And of course, we always bear in mind the efficiency of your complete line. Interested? khs.com/bottles-shapes

Propak Africa offers a window on innovation

The quantity and quality of visitors at this year’s Propak Africa were outstanding.

By the time the doors shut, almost 40 per cent of exhibitors booked space for the 2022 edition. This is an acknowledgement of the event’s value to the manufacturing, processing and packaging industry.

W

1 hile exhibitors liked the number of feet coming through, it is the quality of visitors that matter.

Testimony to this was the sheer number and speed of sales during the event.

‘We sold four machines within two hours of the doors opening,’ enthuses Graham Finke, MD, Trempak.

Pierre Jurgens, MD of Cabletech Marketing Propak Africa 2019 indicates that by featured interactive day three, they product displays, live had virtually sold demonstrations and advice everything on by technical experts on their stand. certain stands.

Filmatic booked the biggest space in its 25 year attendance history.

‘In the first two days, we saw 25 per cent more clients than the 2016 edition. A day later nearly all equipment on the stand was sold. This equates to almost R40 million,’ CEO Riaan van Zyl enthuses.

Not all sales were to existing customers either. Acepak’s Justin Tomsett, national 1: The Automation Techniques team sales manager says they also sold 2: Future Packaging stand equipment to several new customers. ‘This 3: Stuart Rigby of DC Norris showcased is testimony to the organisers getting equipment on the Courlanders stand the right people through the doors. The increase in good quality visitors has been impressive.’ Qualitechs’ Chris King and 3 Ray Shaftoe of Pakmatic concur, ‘We were pleasantly surprised by the number of new customers.’

Brendon Pearce, GM, Pyrotec Packmark, says new leads gathered at the show makes him doubt we are in a technical recession.

‘I cannot believe that, if you look at all the new leads we obtained. We had a very

DID YOU KNOW?

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Food Review | April 2019

2

FOUR INDUSTRY CONFERENCES • The Institute of Packaging SA (IPSA) ran a two-day Think Tank • Printing SA and the South African Institute of Printing (SAIP) hosted a one-day conference • Sapro and WWF-SA held a Design for Recycling Workshop • VDS Media hosted the Propak Africa Packaging Innovation and Sustainability Conference.

good visitors profile. This tells us there are excellent opportunities out there.’

Another company delighted to have sold a machine at the show was Filkraft, with a further prospective sale in the pipeline.

Manging director Lourens Kamfer explains, ‘We came to the show to build awareness, so selling a machine is always a bonus.’

Green technology is a trend that has picked up since the last Propak Africa, both for exhibitors and visitors. Relloy SA GM Candice Toi says this was a focus for them.

FAST FACTS VISITOR NUMBERS TOTALLED 11 792.

Noticeable trends include an increase in the number of delegates from Africa, with Botswana, Zimbabwe, Zambia, Namibia, Mozambique, Swaziland and Lesotho leading the charge.

‘We had a recycling machine on display and we sold the machine to a customer in Botswana and another one to a local customer.’

Conversations about recycling and green technology also took place on the Sustainability Pavilion. Producer responsibility organisations exhibiting alongside Packaging SA spoke to visitors about promoting good environmental practices through packaging. Central to discussion was climate change and sustainable development, two of the biggest issues facing society today. The increasing importance of companies to reduce the environmental impacts of products and services throughout their lifecycles was also in the spotlight.

Visitors could also explore Polyoak Packagings 100 per cent recyclable packaging, including the natural PET and bottles and preforms with matching closures. Visitors could also try out the robust Octo Grip 20 litre bucket lid with eight robust locking tabs designed to prevent accidental spills and South Africa’s lightest dairy closure, the C5, which was aimed at dairy brands and milk or dairy juice packers.

Event director Sven Smit is delighted with the success of this year’s Propak Africa and enthusiastic that all stakeholders benefited from the event. ‘We offered several exciting new initiatives this year. For the first time, there were free-to-attend seminars taking place daily presented by expert speakers.

The content was aligned to the ‘Four Days, Four Themes’ topic.’

Day One focused on new products across the show. There were several new product display showcases in the registration area where more information could be accessed by scanning a QR code. Day Two focused on sustainability and on Day Three the

spotlight fell on skills development. The final day of the show was a ‘local is lekker’ South African day. It celebrated local and international exhibitors who contribute to the industry and the South African economy.

‘Initiatives included a Sustainability Pavilion, a Skills Development Area and a display of the Institute of Packaging SA’s Student Goldpack Award-winning entries, which offers a window to future advances,’ Smit concludes.

Propak Africa 2019 was indeed the place to see the future of all things packaging.

Effective, striking and sustainable packaging has never been more important and all the latest innovations were on display, showcasing the latest development across the full industry life-cycle. •

6

Propak Africa - www.propakafrica.co.za 4: Trempak sold four machines within two hours of doors opening 5: Jeff Rossouw and the Heat and Control team 6: IPCO's stand 7: A busy Rotocon stand

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4

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April 2019 | Food Review

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I N K S & C OAT I N G S

High tech inks can reduce product tampering The use of extreme temperatures, especially sub-zero temperatures to circumvent traditional security measures on packaging has increased substantially. Until recently there was no effective deterrent.

C

Tamper Heat and Tamper Freeze inks can assist in alerting suppliers when packaging is compromised

CTI founder Lyle Small explains, hromatic Technologies’ ‘Criminals could get around high new BlindSpotz heat tampering indicators by technology can exposing packaging to very assist in halting this low temperatures. This can phenomenon. The delaminate many adhesives technology’s dualTamper Heat Freeze ink without activating a indicator can detect is available in UV flexo tamper-heat indicator. Our whether a product has or as a water-based technology can identify subbeen interfered with. system. freeze tampering.’

This most commonly The range offers multiple happens through either advantages compared heating or freezing of to existing high-heat tamper product packaging. evident alternatives: Currently, most tamper indicators only • Maintains colour if exposed to very high reveal heat tampering i.e. using a heat gun temperatures (greater than 100°C) to melt glue on packaging tape. BlindSpotz’s • Tamper Heat/ Tamper Freeze technology Tamper Freeze and Tamper Heat inks show activates within a five degrees colour and a clear message when packages Celsius window are altered. Freezing inks turn from clear to • Can be printed with adhesives and overblue when exposed to a temperature below print varnishes -10°C, while the heat option turns from • Will last much longer on shelf than existing grey to orange or pink if exposed to heat heat irreversible systems, in both wet and greater than 65°C. printed conditions. • Criminals now use a cold spray, freezing

DID YOU KNOW?

or liquid nitrogen to remove and replace an expired label or bypass security-tapetreated, high heat and irreversible inks.

CTI Inks - www.ctiinks.com

DON’T UNDERESTIMATE THE COST OF PRODUCT TAMPERING THE MOST INFAMOUS case of product tampering is the Tylenol crisis of 1982.

Seven people died in the US after swallowing pills laced with potassium cyanide. This event led to new requirements for tamper evident seals on over the counter medications and changed the US’s tampering laws.

In September 2018, sewing needles were found inside strawberries in six of Australia’s seven states. In January 2018, metal pins were found in food in a grocery store in Offenburg, Germany and in September 2017, jars of baby food in Friedrichshafen, Germany were

40

Food Review | April 2019

laced with ethylene glycol (the sweettasting compound used in anti-freeze).

In 2016, the industry saw deadly baked sweets containing a potent pesticide kill more than 30 people in Pakistan’s Punjab province. Italian supermarkets were on high alert in 2003 when the socalled Aquabomber used a syringe to contaminate water bottles with bleach and acetone.

Counterfeiting and piracy are estimated to have a global economic value reaching US$2.3 trillion by 2022. Estimates on the wider social and economic impacts on displaced

economic activity, investment, public fiscal losses and criminal enforcement could reach an estimated US$1.9 trillion by 2022. Combined, the negative impacts of counterfeiting and piracy are projected to drain US$4.2 trillion from the global economy and put 5.4 million legitimate jobs at risk by 2022.

Protecting products against counterfeiting and tampering is a weighty concern. Estimates indicate that counterfeit goods account for between five to seven per cent of all world trade, reaching an annual value of over US$250 billion at present.

Soduko

Coffee

time Solution

April 2019 | Food Review

41

To advertise in Anita Raath

Sales executive +27 (0)82 976 6541

Carla Melless

Sales executive +27 (0)83 260 6060

Candida Giambo-Kruger Sales executive +27 (0)71 438 1918

ADVERTISERS’ INDEX APRIL 2019 ABB South Africa................................17......www.new.abb.com Brenntag South Africa..................... IFC......www.brenntag.com BSI Group..........................................OFC......www.bsigroup.com Buckle Packaging................................22......www.bucklepack.co.za Crest Chemicals .................................18......www.crestchemicals.com GEA Africa...........................................25......www.gea.com Heat & Control SA ................. 12, 29, 31......www.heatandcontrol.com Imperial Logistics...............................13......www.imperiallogistics.com Inoxpa SA ............................................33......www.inoxpa.co.za KHS Manufacturing SA ....................37......www.khs.com Leco Africa ..........................................10......www.lecoafrica.co.za Matrix Software...................................28......www.matrixsoftware.co.za Microsep ..............................................19......www.microsep.co.za Renlaw...................................................27......www.renlaw.com Savannah Fine Chemicals.................23......www.savannah.co.za TNA Packaging System SA ........ OBC......www.tnasolutions.com Verder Pumps SA................................30......www.verder.co.za Vivit Foods............................................35......www.vivit.co.za W.Last....................................................21......www.wlast.co.za

DELUXE CHEMICALS Manufacturer and supplier of detergents and disinfectants for the food and beverage industry.

Quality products and superior service are our top priority.

Our products are SANS 1828 and SANS 1853 approved.

ISO 9001:2015 certified company.

Tel: +27 (011) 397 3299 Email: renier@deluxe.co.za www.deluxe.co.za

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

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

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

Tel: +27 861 777 993 | info.za@pht.group | www.pht.group

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NEWS

ABOUT

C O N TA C T

METROHM SOUTH AFRICA Metrohm SA is a subsidiary of Metrohm AG, a leading Swiss company. We are a regional support centre for all sub-Saharan countries, including Mauritius and Madagascar.

We are proud suppliers of Swiss-made analytical solutions that greatly enhance the output, efficiency and reliability of your labs and processes.

Our products are widely used in the environmental, pharmaceutical, food, mining, electroplating, petrochemical and water treatment industries as well as tertiary institutions for teaching and research.

Offering the following across all regions in SA: • Food Safety Implementation (BRC, FSSC 22000, GFSI, GLOBALG.A.P.) • Customised food safety training • Pre-certification audits • Coaching and mentoring of Food Safety Manager • Food Safety Systems Maintenance & Support • Tempo paperless FSMS software solutions

Tel: +27 (0)11 656 1918/ +27 (0)21 852 0213/ +27 (0)31 265 0067 www.metrohm.co.za

info@entecom.co.za www.entecom.co.za

INNEROUT

MATRIX SOFTWARE

A FoodBev SETA accredited training provider offering training in the: •B akery NQF 2 + 3 qualifications •M eat and Fresh Meat processing qualifications •P ackaging qualification •F ood and Beverage Handling qualification

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

In addition to the above qualifications we offer numerous skills programmes that addresses the needs of the Food industry.

Training is offered across all regions in SA and Africa. shirley@iots.co.za www.iots.co.za

FORMPAK For over 40 years Formpak has supplied specialised processing, packaging and printing machinery to the pharmaceutical, cosmetic, plastic, glass, chemical, food and dairy industries.

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

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

FIRMENICH We create Fragrances and Flavours for the world’s most desirable brands. Our aim is to delight billions of consumers around the world everyday.

Innovative Craftsmanship in

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

Fragrances and Flavours since 1895.

DINNERMATES

QUANTUM COLOURS SA

• Supplier to the hospitality trade and food factories • Service excellence, • Quality, portion controlled products (chilled/frozen /dried) • Innovation & Flexibility • Meat & chicken products tailored for special applications in the food industry • Dried meat products – real meat real flavour!

Tel: +27 (0)11 032 8600 email: sales@dinnermates.co.ca Tel: +27 (0)15 516 1515/4 email: factory@dinnermates.co.za/www.dinnermates.co.za

Your No. 1 industry leader for the most comprehensive ranges of both synthetic and natural colours – used in food, pharmaceutical, cosmetic and industrial applications.

Our technical team is available to shade and colour match to specific requirements and / or Pantone references and to give legislative support on colours.

www.firmenich.com

www.quantumcolours.com

MORE LOCAL

PARTS LESS COMPLICATION

HERE &

HELP

CLOSER

to where

Now that NID is part of tna’s family of brands, you can get the spares, parts, and service you need from over 30 convenient locations around the word. From the US and the UK to Mexico and Australia. Our local, specially-trained experts are ready to assist with your NID aftermarket requirements.

Get support in

4 easy steps:

Come see us at

Booth 223 27–28 June

CALL

ORDER

SHIP

INSTALL