Food Review April 2020

Journal for food and beverage manufacturers APRIL 2020 Vol. 47 • No. 04

“Get your hygienic protocols on track with Inoxpa, suppliers of hygienic and sanitary processing equipment” COVID-19

What are your contractual obligations?

Herbs & spices

Export ready products grow markets

Dairy drinks

Clean label solutions for colourful beverages

CONTENTS APRIL 2020 | Vol. 47 • No. 04

PAGE

24 PAGE

16 “Inoxpa’s Prolac HCP and SLR pumps range has obtained a 3-A sanitary certificate. With the 02-11 standard. We look at the positive impact of this standard on the food and beverage sector”

On-machine seasoning technology for perfectly seasoned products 26

FUNCTIONAL INGREDIENTS

The ideal probiotic

Wellmune offers consumers more choice

Promitor awarded fibre health claim

Quercetin a day keeps the doctor away

6

NEWS

Jo’burg site for Alpla’s new facility

What is the future of Rooibos?

Fry’s joins global movement

Innovative recycling programme kicks off

Tomra invests in Africa

32

PUMPS, VALVES & HOSES

It's business as usual for Radical Waters

Producing guacamole for the masses

10

COVID-19

33

BEVERAGES

Proper cleaning keeps staff safe

An African first with SIG Combismile

What is your legal framework?

Supply chain management keeps the wheels rolling

35

DAIRY DRINKS

SAB launches collective response

Say it best with colour

Technology and ingenuity during uncertain time

Are you ready for green labels?

Organic milk label breaks with tradition

15

SUSTAINABILITY FORUM

40

RIGID PACKAGING

ADM advances its sustainability commitment

Nissei launches double layer moulding method

Eco-digester is an African first

18

HERBS & SPICES

Raw ingredients to BRC and IFS standards

The flavourful way to be R214-compliant

Driving innovation in the spice industry

Are you export ready?

A guide to mustard flour applications

How to ensure perfectly seasoned products

Centrifuge takes salt industry by storm

PAGE

36

Sacmi: Your greenlabelling partner April 2020 | 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: Paulo de Matos, Shannon Riva, Richard Stenning and Christine van Zyl ADVERTISING Sales Executive: Anita Raath +27 (0) 82 976 6541 anita.raath@newmedia.co.za

COVID-19 food safety advice update

T

he World Health Organization (WHO) and the European Commission (EC) have published separate guidance documents for the food industry regarding safety during the coronavirus pandemic.

The WHO guidance is directed explicitly at food businesses to highlight additional measures so that the integrity of the food chain is maintained, and that adequate and safe food supplies are available for consumers.

“Keeping all workers in the food production and supply chains healthy and safe is critical to surviving the current pandemic,” the organisation points out.

“Maintaining the movement of food along the food chain is an essential function to which all stakeholders along the food chain need to contribute.”

In early March, the European Food Safety Authority (EFSA) stated there was at the time no evidence of food being a likely source or route of transmission of the virus. The new guidance from the WHO reaffirms that finding, but reveals that research has shown that the COVID-19 virus can remain viable for up to 72 hours on plastic and stainless steel, up to four hours on copper, and up to 24 hours on cardboard. Therefore, the organisation is strongly advising that the food industry reinforce personal hygiene measures and provide refresher training on food hygiene principles to eliminate or reduce the risk of food surfaces and food packaging materials becoming contaminated with the virus from food workers.

Sales Executive: Carla Melless +27 (0) 83 260 6060 carla.melless@newmedia.co.za Sales Executive: Candida Giambo-Kruger +27 (0) 71 438 1918 càndida.giambò-kruger@newmedia.co.za

The WHO also advises companies to use personal protective equipment (PPE), such as masks and gloves, and promote physical distancing and stringent hygiene and sanitation measures. “These measures will protect staff from spreading COVID-19 among workers, maintain a healthy workforce, and detect and exclude infected food handlers and their immediate contacts from the workplace,” says the WHO. During this confusing and challenging time, I would like to highlight that while the Food Review team are working differently, we remain focused on bringing all our readers and advertisers current and relevant news. This is not the time to stop your marketing, but rather build relationships, foster innovation and work together to ensure that this critical industry keeps running and keeps feeding our nation.

Happy reading!

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 felicity.garbers@newmedia.co.za PUBLISHING TEAM General Manager: Dev Naidoo 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

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SA_FoodReview

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

@SA_FoodReview

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

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

4

Food Review | April 2020

Managing director of Symrise South Africa; chairman of SAAFFI.

Rudy McLean

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.

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

Gail Angela Macleod

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

From one

brave team to another‌

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

You are the unsung heroes!

Our #PurplePeople salute you!

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

NEWS

RE V IE W

ood f

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lpla Group, an international specialist in plastic packaging and recycling, is building a factory in Johannesburg, Gauteng for manufacturing according to latest production standards. The

of the building is scheduled for summer 2021. During the past five years, Alpla has significantly expanded its market presence in Africa with acquisitions and cooperation agreements. This included the acquisition of the African market leader in PET preforms, PET bottles and closures, Boxmore Packaging, in 2017.

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the international specialist in plastic packaging and recycling is now creating the basis for long-term growth and competitiveness in the sub-Saharan African region. As part of a consolidation, the production of five existing plants at Harrismith, Denver, Isando, Kempton Park and Samrand will be transferred to the new plant in Lanseria. The chosen location has excellent infrastructure and concentrating on one plant will simplify and optimise the manufacturing process and contribute significantly to improving logistics and transport. Customers include international groups as well as smaller, local players. “Our new plant gives us the opportunity to produce according to modern, globally applicable corporate standards. In this way, we not only improve the quality of our products, but also meet the high demands of our global

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the Middle East and Turkey.

As part of the consolidation, management expects more than 50 employees to be impacted. Accordingly, a notice in terms of section these intentions. •

Virtual exhibition booth now a reality

M

esse Duesseldorf has announced that interpack 2020, scheduled for May, will be postponed to next year. In view of this, Syntegon Technology will present its latest

processing and packaging technology at a virtual exhibition booth from 7 to 13 May 2020. Their online presence will cover digital product presentations and individual contact opportunities with experts from the company, who will inform customers and media representatives about its intelligent and sustainable solutions.

“We regret the postponement of interpack, but consider this to be the right decision under the circumstances. As a reliable partner

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learn about our latest technologies; get to know our new product

Note: The above prices are applicable to South Africa only.

International rates available on request.

forward to our virtual exhibition booth. They will soon be able to design and experience the new Syntegon brand,” explained Dr Michael Grosse, CEO of Syntegon Technology. •

6

Food Review | April 2020

Interpack virtual exhibition booth

NEWS

What is the future of Rooibos?

T

here has been some speculation whether South African products, such as Rooibos, will continue to enjoy Geographical Indicator (GI) status following the UK’s withdrawal from the European Union. According to Dawie de Villiers, legal director for the SA Rooibos Council (SARC), the answer is yes.

“By its inclusion in the Geographical Indication Protocol of the Economic Partnership Agreement (EPA) between the Southern African Customs Union (SACU) and the European Union (EU), Rooibos is currently protected as a GI in the EU. A GI links a product to a specific geographical area, which indicates the origin where the product is produced, processed or prepared. This means that the word ‘Rooibos’ or ‘Red Bush’ can only be used for Rooibos tea imported from the winter rainfall areas of the Western and Northern Cape. This protection will last for as long as the EPA (or a successor agreement) remains in force,” De Villiers explained.

“If Rooibos is to be included in the GI Register of the EU, it means that protection becomes permanent. The SARC, along with the department of trade and industry (dti), have applied for inclusion of Rooibos in the GI EU Register and await approval from the EU

Commission. Since the EU has already accepted Rooibos as a GI under the EPA, we do not foresee any complications,” De Villiers noted.

The inclusion of Rooibos won’t lead to additional protection in non-EU countries, but it is the intention of the SARC to use the EU GI, once registered, to continue the process with the World Trade Organization and the World Intellectual Property Organization to secure the registration on an international level.

“Obtaining an international HS code will be a milestone for the industry as the international community doesn’t normally provide global codes for relatively small industries such as Rooibos. We have been successful thus far and should be able to share some more good news in the coming months,” De Villiers concluded. •

T

he incorporation of sleep-friendly ingredients in food and beverages offers great potential to food and beverage

formulators. These products align closely with many consumers’ desire for a better night’s rest through natural methods, per data and analytics company GlobalData.

In its Global 2019 Q3 Consumer Survey, a notably higher proportion of Gen X and Gen Y consumers worldwide (79%) are concerned about tiredness/ fatigue than the retired silent generation (58%).

Among Gen Y, the pressure that comes with starting a new career, combined with a typically higher propensity to watch television or stream apps, could play a part in preventing regular sleep, leading to fatigue in day-to-day life.

GlobalData’s report, Foresights: Night-Time Foods and RTD Beverages, highlights a growing awareness among consumers that diet can have a major impact on sleeping patterns.

Ramsey Baghdadi, consumer analyst at GlobalData comments, “Fatigue and tiredness are

Rooibos currently enjoys GI status

The Fry Family Food Co. joins the LIVEKINDLY co.

T

New opportunity for sleep-friendly ingredients

a high concern for consumers globally. Food and beverages with ‘sleep-friendly’ claims will perform well in an otherwise highly saturated market, as they create a point of differentiation against traditional energy-boosting counterparts.”

Younger consumers are most vulnerable to

he Fry Family Food Co.

South African company under the

feeling sleep deprived due to their hard-working,

have announced that they

LIVEKINDLY co. umbrella. It will bring

digital-orientated lifestyle. In the past year,

have joined forces with the

to the table 30 years of experience; a

manufacturers started launching products such as

LIVEKINDLY co. launched in New York

deep understanding of local and global

the sleep-easy ice cream brand Nightfood. The and

recently. The LIVEKINDLY co. is leading

value chains in plant-based meat

sleep-friendly ready-to-drink brand Snoooze has

a global movement aimed at building a

alternatives and a portfolio of over 60

been focusing on foods and beverages specially

sustainable future, fuelled by a US$200

plant-based products.

designed to be consumed shortly before bed to

million founders funding round. By

“We are thrilled to be part of

establishing a collective of heritage

this new company that is going to

and start-up brands, the company is

revolutionise the global plant-based

innovative example of how manufacturers can

on track to

food market. The agreement gives

stand out from the competition by highlighting

become one

Fry’s the opportunity to bring to scale

unique benefits to consumers such as specific

of the world’s

quality plant-based food products.

lifestyle/health benefits, as product specificity

largest plant-

This means we reach more

improve sleep patterns.

Baghdadi concludes, “Such products are an

is a key driver in consumer purchasing behaviour.

based food

customers and change more

Manufacturers should use more natural ingredients

companies.

hearts and minds,” said Tammy Fry,

in their products as a significant proportion of

Fry’s is

international marketing director of

consumers globally are concerned about chemical/

The Fry Family Food Co. “Fry’s has been

pharmaceutical sleep solutions, following global

a family-run business from day one

trends towards simpler and more natural lifestyles.

when we first started making meat

The key to these sleep-friendly snacks is that they

alternatives from our kitchen over 30

contain more plant-based ingredients that claim to

years ago,” explained Wally Fry, co-

improve digestion, natural melatonin levels and are

founder of The Fry Family Food Co. •

low in sugar, leading to a deeper sleep.” •

the only

Fry’s artisan Mediterranean sausages

April 2020 | Food Review

7

NEWS

Limpopo launches innovative recycling project

R

esidents in northern Limpopo are

development and environment,

becoming eco-warriors thanks

forestry and fisheries.

to a new campaign, which aims

The colour-coded green (glass),

to see environmental waste reduced

yellow (plastics), blue (paper) and red

and much-needed jobs created.

(cans) bins will appear at schools and

A separation-at-source project

municipal offices in the two towns. This

is being rolled out in the towns of

will allow residents to separate their

Thohoyandou and Sibasa in Limpopo’s

household waste. The municipality can

Thulamela Municipality. This is

now allow recycling collectors access

due to a sponsorship of 200 waste

to the separation waste bins, creating

separation bins worth over R160 000

much-needed recycling income

by Safripol, a national manufacturer

opportunities in the area.

of high-density polyethylene and polypropylene plastic.

The handover of the bins on

“We are committed to helping uplift communities and stimulating income generation wherever we can,” said

4 March was overseen by PETCO.

Gert Claasen, Safripol technology and

This organisation is responsible

innovation executive.

for PET plastic bottle recycling and

Belinda Booker, PETCO’s collections

collections around South Africa in

and training project manager, said

collaboration with municipalities

the support came at a time when the

and the departments of economic

municipality could not afford the separation bins, which are a first for the area.

Thulamela Municipality superintendent of waste management, Vhutshilo Revele, said the project will help create jobs. •

Celebrating the launch of the separation-at-source initiative in Limpopo

Regional HQ serves Africa

T

omra has opened regional headquarters in Johannesburg to strengthen its commitment to customers in South Africa, Kenya and Tanzania. This initiative is designed to enhance customer care through even better technical support, service and training and to ensure prompt availability of spare parts. The move will also improve operational efficiencies by bringing together all three of Tomra’s business divisions: mining, recycling and food.

The company’s new facilities are housed in a two-story, 1 800m2 building, which accommodates offices, a warehouse, spare parts area, two training rooms and three meeting rooms connected to Tomra’s global network of more than 4 000 employees. There is also space to demonstrate its sensorbased sorting technologies. The building’s location on the edge of the Longmeadow Business Estate in Edenvale, located to the north-east of Johannesburg, is conveniently close to major road networks and OR Tambo International Airport. “This investment affirms our long-term commitment to South Africa, Kenya and Tanzania," Albert du Preez, senior vice president at Tomra, enthused. •

Sidel honoured for groundbreaking eco-packaging concept

S

idel has been awarded the prestigious World Food Innovation Award (WFIA) in the category “Best Drink Packaging Design”. With the AYA design, the company

developed a comprehensive, innovative end-to-end packaging alternative for still water, covering all angles from 100% recycled PET (rPET) primary to carton secondary and tertiary packaging

Radical Waters SA obtains certificate during lockdown

R

adical Waters’ head office in Johannesburg has obtained a Certificate of Operation from the CIPC to continue operations during the national lockdown period. Despite the lockdown, Radical Waters will continue to supply ECA generators and ECA solutions.

“We have confirmed with our manufacturing facility in Europe that

8

Food Review | April 2020

it is business as usual. Our customers wanting to order ECA generators can still do so per our usual sales channels.

There have been some questions around logistics.

To assist in customs, ECA generators will be marked ‘hygiene products/ essential service’ and shipped per usual. Given the current conditions, supply delays should be anticipated and planned for. We appreciate your patience while we work this out together,” stated Nikki Wilson, vice president operations. “Radical Waters staff are working in our factory and online to assist customers remotely during this time. Cross-border and national and international travel is strictly prohibited.

Specific maintenance spares will not be available, as they are subject to supply and logistical restrictions.” •

alternatives. This has all been optimised for local distribution methods. The result is an overall cost-effective and sustainable packaging concept, which is tailor-fit to match circular economy requirements. It also improves environmental impact and industrial production efficiency.

For the past six years, the World Food Innovation Awards have been recognising and celebrating concept excellence and innovation across every category of the global food industry.

Chosen by a judging panel of 14 seasoned industry experts, the awards honour some of the most ambitious new products and developments of the year from established brands as well as start-ups. The awarding ceremony in association with FoodBev Media took place on 5 March in London. “This award is a great recognition from the judging panel on how AYA can meet sustainability requirements,” said Laurent Lepoitevin, packaging design engineer at Sidel. “In terms of designing a valuable and sustainable packaging solution, the concept really makes a contribution by optimally combining primary and secondary AYA glass packaging

packaging,” he concluded. •

Make a

BIG

splash The Food Review/Symrise New Product Competition celebrates its 26th event in 2020! Since inception, the competition’s primary goal has been to provide local and international brands, featured on South African shelves, the opportunity to showcase innovative new products.

Innovation is at the heart of the competition.

Entries now open For more information, contact Maryke Foulds on (011) 715 8012 or Maryke.Foulds@newmedia.co.za or visit www.foodreview.co.za Entries close 12 June 2020

C OV I D -19

Keeping the pandemic at bay

The Coronavirus pandemic is our new reality.

Amidst soaring infection rates and overwhelmed public health systems, nations across the globe have resorted to drastic measures to protect their populations. thoroughly after washing also makes it a less

weakening our immune systems to

habitable environment for any virus.

future bugs.

Since the virus may be able to survive for

be used in an isolation space occupied by

proper cleaning of surfaces is paramount.

an infected person who is ill or one who is

Corder explains that common household

suspected of carrying the virus. In this case,

cleaners are a perfectly adequate solution for

more rigorous protocols are required and

sanitising surfaces around our homes.

higher concentrations of cleaning products,

“The Centres for Disease Control and

Proper cleaning in a facility will help in keeping the pandemic at bay

S

outh Africa’s state-imposed lockdown and ever-increasing new infections must serve as an opportunity for us to

consider our personal responsibility in the greater public health crisis going forward.

Emma Corder, managing director for industrial cleaning product company Industroclean, believes that separating myths from facts and giving South Africans clear and credible information on how to protect themselves and their loved ones is critical in flattening the curve of new infections.

“Washing hands with soap and water for 20 seconds is by far the most effective method of keeping the virus at bay,” she points out. “Alcohol rubs may be used when soap and water are not readily at hand but must contain an isopropyl (alcohol) content of at least 70% for the alcohol to be able to break the virus proteins apart, in a process called denaturation.”

Corder cautions however that alcohol-based hand-sanitisers should be bought carefully and used mindfully.

“While these products are convenient in the absence of soap and water, they do carry certain risks. There is for instance, a danger of small children in the house ingesting these products.”

It’s been said that regular soap destroys the lipid envelope; the fatty layer that is the virus’s protective shell, and the action of washing and rinsing should dislodge any remaining pathogens. Drying our skin

10

Food Review | April 2020

Stronger disinfectants can and should

hours or even days on many common surfaces,

comparable to those used in a healthcare

Prevention (CDC) recommends that frequently

facility setting, should be used for cleaning

touched surfaces, such as tables, doorknobs,

of surfaces.

light switches and other surfaces, be cleaned

Surfaces that are touched often, like

regularly using soap and water, which is the

counters, toilets, computers, phones and tables

best practice.

should be cleaned thoroughly and often.

This routine should already be established in all households. Once these surfaces have

TIPS FOR THOSE IN ISOLATION:

been cleaned, they should be disinfected. It is

• Those in isolation should wash their hands

important to read all product labels and follow

frequently with soap and water and where

the instructions, many products recommend

this is not possible, use an alcohol-based

keeping surfaces wet for a period and making sure you have good ventilation.”

Diluted household bleach solutions can be used on certain but not all surfaces if it has not passed its expiry date. It’s also important to remember never to mix household bleach with ammonia or any other cleaner. Some of these products can irritate the lungs, slightly wounding the mucus membranes and leaving us even more vulnerable to coronavirus.

The National Regulatory for Compulsory

sanitiser of at least 70%.

• They should avoid contact with other people but if this is unavoidable, they should wear a facemask and maintain 2m from other people.

• Where possible, stay in a separate room with your own bathroom.

• Use a tissue when coughing and sneezing and immediately throw the tissue away into a lined bin, following by handwashing.

• Household items like knives, forks, cups and

Specification, which administrates

towels should not be shared and should be

comprehensive safety regulations in the

washed thoroughly with soap and water

manufacturing or selling of cleaning products, reminds us that all chemical disinfectant

after use.

• Laundry should be washed at the hottest

product that are on local shelves must comply

possible temperature allowed by the fabric

with the minimum safety requirement and be

and where possible, should be tumble dried

registered by the NRCS.

and ironed on a hot setting. Those doing the

When purchasing cleaning products, carefully check the labels to ensure that they are buying good quality, certified products

laundry should do so wearing gloves and a plastic apron.

• Those responsible for cleaning home-

which is of utmost importance when protecting

quarantine zones should ideally wear

one’s family.

appropriate Personal protective equipment.

All registered products will have a registration number on their labels, which could

“This is a time when South Africans can show

be the following:

their care for each other by being aware of their

• Act29GNR529

personal responsibility and being mindful of the

• Act5GNR529

effect that their actions may have on those who

• NRCS/8054

are more vulnerable to contracting the virus,”

The temptation to use strong, medical grade disinfectants should be curtailed as these kill both good germs and bad, thereby potentially

Corder concludes. •

Industroclean – www.industroclean.co.za

C OV I D -19

What is your legal framework during COVID-19?

The pandemic has impacted almost every aspect of our daily lives and forever changed our perception of stability and future certainty. By Christine van Zyl

N

o other event in recent history has highlighted the fragility of our normal way of living, thinking and doing business quite like this global pandemic has. It has disrupted global supply chains and local industries alike. Lockdowns have been imposed in various countries, to various degrees.

The South African government has imposed a strict lockdown during which only essential services may be rendered and essential supplies manufactured and delivered.

Due to the lockdowns, parties who had entered into contracts to render certain services or provide certain deliverables before the start of the pandemic now suddenly find themselves in a position where performance has become impossible.

The South African and global lockdowns and subsequent effects thereof on business relationships and deliverables has brought two legal aspects sharply into focus, that of supervening impossibility to perform and force majeure clauses in many contracts. How will these two principles alleviate the impact on your business?

WHAT IS A FORCE MAJEURE? It is an event giving rise to impossibility

unforeseeable with reasonable foresight

contract does contain such a clause but

and unavoidable with reasonable care.

the wording does not allow its application to the specific event, parties can rely on

FORCE MAJEURE CLAUSES

the common law principle of supervening

Inclusion of a force majeure clause in a

impossibility to perform. This principle is

contract has the effect of removing the

relied on if a specific event has made it

so-called unforeseeability of an event.

impossible for the parties to fulfil

It may remove or alleviate the liability

their respective obligations.

for damages as a result of breach of

It is important to note that the

contract due to the impossibility to

impossibility to perform must relate

perform on the occurrence of a specific

to the actual contractual obligations,

event. Depending on the wording of

the event causing the impossibility

such a clause, it could suspend the

must be unforeseen and occurs after

legal obligations of the parties for a

conclusion of the contract. Our law

specific period, and allow a party to

allows the extension of this principle to

elect to cancel a contract, should the

legislative changes that were introduced

impossibility to perform extend beyond

subsequent to the conclusion of the

the agreed period.

contract and which have the effect of

One must be careful of simply relying

The enactment of the directives and

to suspend legal obligations. This is

regulations under the auspice of the

because our law places strong emphasis

Disaster Management Act could qualify

on the sanctity of contract and the

as such a legislative change.

wording of the force majeure clause will

In short, a business may rely solely on

determine whether the event obstructing

its contractual terms or on the common

performance falls within the parties’

law principle to navigate these difficult

intention of what they had defined as a

times, but it is important to review and

force majeure. The courts adapt a strict

formulate an approach carefully in order

interpretation of the parties’ intentions

to avoid liability. If nothing else, now is

and a vaguely worded force majeure

the best time to review your contracts

clause may not have the effect of

and make provision, as far as possible, for

relieving parties from their obligations.

an unforeseen event like COVID-19. •

of performance and can be either an act

SUPERVENING IMPOSSIBILITY

of God (natural causes) or man (human

Should a contract not contain a force

agency). The event is something that is

majeure clause, or alternatively where a

C C

rendering performance impossible.

on a force majeure clause in order

Christo Coetzee Attorneys – www.christocoetzeelaw.co.za

Christo Coetzee Attorneys We are not just lawyers, we are part of your business and can assist you in the following areas: • Labelling and advertising compliance • Regulatory compliance • Commercial law • Contracts • Litigation

Christine van Zyl: BSc (Hons.) Biochemistry, LLB, Diploma Cosmetic Chemistry

Tel: 012 342 1930 | Email: office@christocoetzeelaw.co.za | Website: www.christocoetzeelaw.co.za

April 2020 | Food Review

11

C OV I D -19

Supply chain management has key role to play during crisis As South Africa heads into the next phase of its fight against COVID-19, efficient supply chain management is critical to ensure that South Africans continue to have access to food, basic commodities and medical supplies.

T

he spotlight is also on measures

distribution

implemented by transport, distribution

service providers.

and logistics organisations to ensure

“Another

the safety of drivers and staff who provide

challenge to

essential services during the 21-day lockdown.

supply chains is the

“Our country and all South Africans are

significant increase in

facing an unprecedented challenge. As

air freight rates because

supply chain professionals, we are under

of the cancellation of

even more pressure,” comments Sapics

flights. On some routes, we

president Kea Mpane.

are already seeing increases

“Our profession is at the frontline in the

of over 200%, which is likely to

fight against COVID-19. Many members and

continue for some time and will put

member organisations are responsible for

inflationary pressure on prices from

ensuring that the production, distribution and

online retailers who is yet should see a drop

supply of food and basic goods continues in

in demand for their products, although no

South Africa, and for transporting food and

significant increase in demand has been

medical supplies around the country. In his

reported in that segment.”

initial address to the nation, President Cyril

Sapics director MJ Schoemaker contends

Ramaphosa recognised the vital role that

that the biggest threat to supply chains

they have to play, exempting these essential

during this pandemic is panic buying. “This

services from the lockdown of our country.

causes supply and demand patterns that are

We need skilled, qualified, professionally

out of the ordinary and need to be managed.

designated and ethically accountable supply

Ensuring that there is no panic down the chain

chain professionals more than ever before,”

and executing planning based on the risk

Mpane stresses.

management outcomes will support business

“Supply chain professionals and service

continuity. Demand reviews must be done

providers will help to keep essential services

more often in a structured way, with strong

operational,” notes Mungo Park, Sapics

communication between all teams. Businesses

member, past president and senior key account

need to do a short- and long-term risk

director at DSV. He says the significant drop in

management assessment based on the current

demand for anything other than food during

and future needs of the market and prioritise

the COVID-19 pandemic is causing a new supply

plans to cater for this,” she stresses.

chain challenge: the problem of oversupply.

“This is leading to warehouses being unable to cope with the volume of inbound product with insufficient space for storage.

This is exacerbated by the need for warehousing staff to work split shifts to reduce the risk of infection, resulting in a decline in productivity. The demand for

“. . .the ability to manage volumes of data, generate legible insights and proffer solutions will greatly increase manufacturers’ responsiveness, improving efficiency and helping identify new business opportunities” South African businesses need to up their

increasing, but with limited bond space

game on this front. “The tendency in South

available and a three-month lead time the

Africa is to use tools that are more manual

average for the creation of a bond store,

or work around an existing system. It creates

most businesses are faced with the problem

an environment whereby they cannot act

of paying for their purchases with little

fast enough and spend too much time data

chance of recovering the cost of sales for the

crunching. Organisations need to work well

foreseeable future.”

together across the departments and use

Park reveals that new challenges are

data-driven decisions to support the business.

also being faced with the distribution of

There must be clear processes and procedures

goods and components. “As a precaution,

to avoid shoot-from-the-hip decision-making

to protect drivers and assistants from

within silos,” Schoemaker states.

infection, protocols of no-contact deliveries are being implemented by couriers and

12

Food Review | April 2020

been spoken about for some time and Sapics has provided several learning opportunities for supply chain professionals in the past, but until now it has only been one or two industries that have embraced supply chain risk management. Organisations will need to build robust risk monitoring systems to evaluate and assess all types of risk.

Organisations cannot rely on tier-one suppliers to control and manage their risk and ensure stability from tier two, three and four suppliers. Organisations will need to have more insight into their supply chains, insight that they can trust. It will be important to identify the right partners and to build trusted relationships with all their suppliers, including logistics service providers. Organisations will recognise the need for collaborative planning and execution with their supply chain partners, and service providers will be expected to be far more involved in the articulation of supply chain strategy and planning of execution.”

Looking ahead, Park says there will

storage in bonded warehouses to postpone the payment of customs duties and VAT is

crisis. “Supply chain risk is something that has

Park believes that supply chain risk management lessons can be learned from this

be an important role for supply chain professionals and service providers to play in the normalisation of logistics operations and services once the situation begins to stabilise. “Recovery plans will need to be put in place quickly to address the huge backlog of unfulfilled shipments and deliveries. This will be an opportunity for the profession to demonstrate the value that it has to offer in the recovery of economies and the rehabilitation of logistics operations.” •

Sapics - www.sapics.org

C OV I D -19

SAB’s collective response to fight the pandemic Cases of COVID-19 continue to rise globally – nearing almost two million.

In South Africa, entrepreneurs, businesses and philanthropists are pledging support in unprecedented ways.

C

OVID-19 has forced the world to adapt

ensuring that 97% of our products are sourced

and unite to flatten to curve and limit

and produced locally.”

its spread, with governments of most

For SAB, the last few weeks has meant

countries implementing numerous measures

a drastic change in operations. Not only

to restrict the movement of and interaction

for the team on the ground but identifying

between its citizens.

how to adapt the manufacturing element of

At home, our government is also doing

its business to assist in providing critical

everything possible to ensure the safety

items to all those in need in the fight against

and wellbeing of its citizens. This is a

the virus. “People are at the heart of our

humanitarian, social and economic pandemic

business. Our top priority remains the safety

which requires a joint effort from all sectors

and health of our people and communities.

to step up to help flatten the curve.

As a business, our aim is always to help and

Recently, the Gauteng health department

improve the lives of those in our communities

announced its list of needs, which included a

where we operate because we know that by

request for donation of personal protection

building healthy communities, we create a

equipment (PPE) such as masks and gloves for

thriving nation,” she enthuses.

frontline health workers who are integral to the global response to COVID-19. Ensuring that these heroes are supported is vital to fighting the virus. It is against this backdrop that SAB is donating 100 000 face shields, made from recycled beer crates.

Zoleka Lisa, vice president of corporate affairs at SAB, says, “Covid-19 may have

“This is a humanitarian, social and economic pandemic which requires a joint effort from all sectors to step up to help flatten the curve”

FAST FACT

Deep within every crisis lies an opportunity to create something beautiful and this pandemic has uncovered a renewed sense of unity among South Africans.

its partnership with them for their livelihood – these businesses are most at risk. “We understand what it means to be a small business because we were one ourselves. Our retail partners, especially taverns, have been hit hard by the lockdown. Most owners are the primary and often sole breadwinners that must support large and extended families. Most have not had an income for weeks and may not have income for the foreseeable future.

We need to help them survive this difficult time and help them feed their families. We will be donating food vouchers to 17 000 taverns across South Africa,” Lisa explains.

Other COVID-19 support efforts by SAB are focused on areas where they can have the

changed the landscape in which we operate, but it has not changed our values and what

While there is considerable uncertainty

we stand for as a business. We have spent

about the tough times ahead, this presents

more than 125 years bringing South Africans

an opportunity for business to band together

together through beer and have provided

and support their biggest supporters. SAB

direct and induced employment while

has several smaller businesses that rely on

most significant impact by activating their brands to engage and inspire consumers.

Gender-based violence is a big social challenge. According to minister of police Bheki Cele, in the first week of the lockdown, there were 2 300 complaints concerning gender-based violence.

Committed to communities

Statistics show that during this time, many women are in isolation with those they fear most and are unable to speak up. To assist those without a voice, Carling Black Label expanded their #NOEXCUSE campaign to provide a platform for people seeking help without having to make a sound by providing them access to the right organisation through a text-based service. All they need to do is send the word “BRAVE” via WhatsApp or text to 0800 150 150 to get the help they need.

Lisa concludes, “There truly is strength in numbers. Through unity and cooperation with the government, we can flatten the curve and help protect the health and wellbeing of all South Africans. By supporting our partners and helping our communities through this difficult time, we will come out of this stronger. We encourage all businesses and individuals to do the same, as we stand together at a distance.” •

April 2020 | Food Review

13

C OV I D -19

Supply chain disruption benefits from technology and ingenuity Amid the COVID-19 pandemic, the world cannot afford for manufacturing and distribution to grind to a halt, writes Paulo de Matos. platform, improving the flow and availability of information and improving the reliability of delivery.

The Syspro Supply Chain Portal was originally launched with a Request for Quote capability, which enabled the formal invitation of suppliers to tender for the supply of goods and services. Not only can manufacturers identify local suppliers who can meet their orders in a time of scarcity, but manufacturers themselves can easily find alternative suppliers.

ERP also has the added advantage of reducing document handling and other manual activities and facilitates crossfunctional collaboration by enabling an online process for engaging with customers and suppliers. Planned receiving and manufacturing process steps can be amended temporarily in your ERP system to include

F

rom food on our shelves, to medical

Australia has applied a similar approach

necessities, these sectors are at the

through the implementation of ‘wartime’

heart of our economy and must keep

manufacturing. Due to a shortage of

going at all costs.

Although the global supply chain is usually

necessities like ventilators and hand sanitisers, the Australian government is

a well-oiled machine consisting of a system of

offering financial packages to incentivise

organisations, people, processes, information

factories to manufacture critical supplies.

and resources, disruption of this well-oiled machine has become the new reality.

Per a new survey released by the Institute

Within Canada and South Africa, distilleries have also committed to supplying alcohol, a key ingredient in hand sanitiser.

for Supply Management (ISM), 75% of chain disruptions because of COVID-19. Added

USING TECHNOLOGY TO ENSURE LONG-TERM RESILIENCE

to that is the increasingly unpredictable

Until recently, China has consistently supplied

demand caused by panic buying and

global manufacturers with the bulk of their

consumer stockpiling.

required components, raw materials and/or

companies worldwide have reported supply

processed materials. Presently, six in 10 (62%)

REINVENTING THE SUPPLY CHAIN TO FACE THE CHALLENGES OF TODAY

of the respondents in the ISM survey reported

In response to the pandemic, manufacturers

receiving orders from China. With the pandemic

and distributors have had to pivot in a new

now impacting almost every country in the

direction, to turn the supply chain challenge

world, delays are going to begin affecting

into a competitive advantage through ingenuity.

deliveries from every country, and the lateness

The US recently invoked the Defense

that they are experiencing increasing delays in

of the deliveries is expected to increase. With

Production Act to allow American

the increasing shortages of parts, global

manufacturers to suspend their normal

manufacturers are now scrambling to identify

production schedules and begin manufacturing

alternative suppliers and supply chains to make

materials such as ventilators, which are

up for the missed deliveries.

needed in this time of crisis.

The act, which was originally passed

Technology systems, such as Enterprise Resource Planning (ERP) systems, can

in 1950, was a war mobilisation effort. It

certainly improve the situation by giving

allowed the government to direct efforts of

manufacturers improved visibility of

manufacturers to focus production on the

the reliable local suppliers and their

much-needed necessities in times of need,

supply chains. Through ERP integration,

from medical supplies through to necessary

representatives from different supplier

disinfection products.

companies can interact on a single

14

Food Review | April 2020

additional quality assurance.

In times of unforeseen scarcity, as the world is currently experiencing with the COVID-19 pandemic, it is imperative that the supply chain is kept open and full. The challenge that the company faces is to identify the cheapest and easiest way to accomplish this, using their own unique combination of technology and ingenuity. If there is surplus stock in the supply chain, the surplus could easily be sold on to neighbouring organisations. It is, after all, the function of a manufacturing organisation to fulfil whatever is identified as a shortage in the economy.

MANAGING DISRUPTION IN THE LONG TERM The World Economic Forum has suggested that moving forward after this pandemic, there will be a “new normal” – a need to manage disruption by developing predictive models for proactive scheduling, and dynamic planning of supply with careful consideration of the uncertainties and risks.

This change will most likely usher in the next level of digital transformation, based on the collection and analysis of data from various disparate applications. •

ABOUT THE AUTHOR PAULO DE MATOS is chief product officer at Syspro.

Syspro – za.syspro.com

S U S TA I N A B I L I T Y F O RU M

ADM plans to advance its sustainability commitment

The company has announced an ambitious new plan to reduce its absolute greenhouse gas emissions by 25% and its energy intensity by 15% by 2035.

A

DM is focused on keeping its employees healthy and safe while simultaneously supporting the

world’s food supply.

The new goals follow on ADM’s original “15x20” plan, unveiled in 2011, in which

FAST FACT:

ADM offers industry-advancing innovations, a complete portfolio of ingredients and solutions, and a commitment to sustainability.

the company committed to per-unit improvements in energy use, greenhouse gas emissions, water and waste-to -landfill by 2020. After meeting those goals ahead of schedule, ADM engaged WSP Global, one of the world’s leading engineering professional services firms, to conduct an in-depth feasibility study to help shape a new set of commitments to combat climate change.

WSP’s study identified several pathways toward success, including:

• Purchasing renewable electricity • Increasing use of biomass fuels • Transportation fleet changes • Equipment changes in some locations.

“We believe it remains vitally important that we continue to plan for the future and remain good long-term stewards of our

Give customers the edge in solving nutritional challenges

company and our planet. We know that the health of our natural resources is critical to

"Consumers around the world know it as well.

our future.

They are making it clear that they expect their food and drink to come from sustainable ingredients, produced by companies that

Talbot delivers an African first

S

ustainable water and wastewater

Whilst Talbot has been designing and

solutions company Talbot has

building anaerobic digestors across

delivered the first Econvert Eco

Africa for large wastewater producers

Digester to be installed on the African

for over 20 years, the Eco Digester is a

continent. The anaerobic wastewater

game-changer for smaller wastewater

treatment plant was prefabricated and

producers who were previously unable to

installed in a 4m-diameter x 16m-long

justify the considerable costs associated

glass-reinforced plastic tank before

with traditional anaerobic digestion.

being trucked from Durban to the client’s Gauteng-based production facility.

It will be used in the processing

This option offers beverage producers, breweries, distilleries, food processors, dairies, and sugar and pulp mills a

of wastewater generated in the

cost-effective way of enhancing water

manufacture of sport and soft drinks

recovery and re-use. It also generates

by one of the continent’s largest

notable cost savings in wastewater

listed producers of fast-moving

disposal and helps companies achieve

consumer goods.

consistent environmental compliance.

Furthermore, organic matter broken down by anaerobic micro-organisms can be used to produce energy-rich biogas, giving production facilities the option to channel renewable energy back into their processes.

Talbot technology partner Econvert Water and Energy is a European specialist in the delivery of innovative anaerobic digestion and biogas water treatment solutions. Talbot has the exclusive rights to the technology across Africa and the Indian Ocean islands. •

Talbot – www.talbot.co.za

share their values. We care deeply about our partners, our customers, our employees, our shareholders and the planet. That is why we are setting these ambitious emissions and energy goals for ourselves. Our future will be stronger for these goals,” said ADM chairman and CEO Juan Luciano. “Our new goals are ambitious yet achievable,” he continued. “The greenhouse gas emissions we’ll save will be the equivalent to those from charging every single smartphone on the planet 250 times.

This is going to have a real impact, and is a key way in which we’re going to continue to give our customers an edge in meeting the market challenges of today and tomorrow.”

ADM’s new goals are only one element of a wide-ranging plan to pave the way for sustainability. In 2019, ADM’s board formed a new committee on sustainability and corporate responsibility, offering guidance, leadership and oversight at the highest level for their sustainability and corporate citizenship efforts. The company is increasingly using technology – such as satellite imagery – as it maps its supply chains. In December 2019, ADM was shortlisted as a Sustainability Champion by the Food Ingredients Innovation awards for its work promoting and supporting sustainable agricultural practices among more than 12 000 smallholder farmers in Brazil and Paraguay. •

ADM – www.adm.com

April 2020 | Food Review

15

C O M PA N Y F O C U S

Sanitary certification impacts quality, and your pocket Inoxpa’s Prolac HCP and SLR pumps range has obtained a 3-A sanitary certificate with the 02-11 standard. Maryke Foulds looks at the positive impact of this standard on the food and beverage sector.

3

- A Sanitary Standards is a US organisation

best efficiency point. Other notable aspects

that evaluates machine and equipment

include its compact construction, reduced

design for use in the dairy, food, drinks

NPSH and high performance (up to 74%,

and associated industries. The pumps achieved

depending on the model). This makes it one of

certification for its standard version. This

the most efficient on the market in its category.

means buyers will gain a significant price

The unit features only two mechanical seal

benefit, as no additional costs are required.

diameters for the entire range. The double seal,

This hallmark ensures quick and simple

which consists of two single seals, also means

pump handling, enabling fast cleaning and

that lower stocks of spare parts can be kept.

inspection processes. Inoxpa underwent a

These characteristics make Prolac HCP a unique

thorough certification process at its facilities to

pump on the market.

test compliance with established 3-A Sanitary Standards requirements.

Called Third Party Verification, this

Drawing on its extensive sector experience, Inoxpa designed a Prolac HCP pump with options its customers require most (Ra<0.5, USP

independent inspection ensures impartial

Class VI, materials certification). This resulted

authorisation and protects the integrity of the

in the design of the Prolac HCP-WFI pump.

stamp – indicating the level of quality behind

Specifically conceived for pumping purified

the standard.

water and water for injections, it adapts to the

The certificate includes a unique

high standards this market requires.

authorisation number. Code 3563 is a publicly available guarantee for online verification of the authorisation granted to Inoxpa.

SLR: A SAFE, HYGIENIC ROTARY LOBE PUMP The 3-A certificate adds to the SLR pump’s

PROLAC HCP

existing certifications. The rotor pump complies

This range of centrifugal pumps are designed

with FDA, EC 1935/2004 and an ATEX version is

for use during main treatment processes for

available too. As one of the rotary lobe pump

food, dairy, beverage and pharmaceutical

range in conjunction with the HLR rotary lobe

products. The range has EHEDG certification,

pump (EHEDG certified), the SLRT rotary lobe

ensuring comprehensive pump cleaning using

pump can be used on trucks while the TLS

CIP without requiring disassembly. It complies

rotary lobe pump features a compact, close-

with FDA, EC 1935/2004 and an ATEX version

coupled design.

is available.

The Prolac HCP centrifugal pump range is

The Prolac HCP and SLR pumps are ideal for facilities requiring a high level of hygiene and

very extensive. There are 12 models, which

high performance thanks to their design, the

means its easy to access the model with the

material used and certifications. •

“The range has EHEDG certification, ensuring comprehensive pump cleaning using CIP without requiring disassembly”

A dairy plant in operation

16

Food Review | April 2020

CASE STUDIES:

Automated dairy product manufacturing equipment

A prominent company in the UAE which specialises in dairy products wanted to implement a production and bottling plant for fresh milk, fruit- or chocolateflavoured milkshakes and drinking yoghurts. The customer wanted a supplier with sector experience capable of planning, equipping, and implementing a complete installation.

The proposal was comprehensive and presented the customer with a solution comprised of different equipment for automatically preparing and bottling a range of dairy products, as well as a heat treatment and cooling system.

INSTALLATION CHARACTERISTICS

• An automated mini-plant for preparing dairy products with a capacity of 500ℓ/h, with a 48kW heat treatment and 56kW cooler unit.

• A PLC control system that records set and actual parameters.

• A unit to receive the milk and cool it down from 35⁰C to 4⁰C. • Two pasteurised milk vats with a capacity of 500ℓ.

• Two pasteurised milk fermentation tanks for yoghurt with a capacity of 250ℓ.

• Two powder blenders with a capacity of 500ℓ.

By combining the equipment into one installation, Inoxpa could provide a comprehensive solution for preparing different dairy products. The fully automated mini-plant has PID-controlled and recorded heat treatment and cooling. This provides complete traceability for the process.

Production processes are easy to change to adapt to different types of milk and dairy products.

Inoxpa – www.inoxpa.com

INOXPASOUTHAFRICA(PTY) LTD

Tel 011-794-5223 Email sales@inoxpa.com www.inoxpa.com

HERBS & SPICES

Quality Confident

Awareness of the importance of food safety is growing. Farming, processing and labelling of products have been refined to product standards that protect consumers and ensure excellence.

Q

uality assurance is driven by integrated quality systems that monitor procedures during manufacturing. This extends from ordering of

raw materials through the operations to shipping, with record keeping and monitoring throughout shelf life. These systems are audited by various bodies.

Cape Herb & Spice has been creating systems that verify quality for the last 25 years. The company has achieved numerous food safety accreditations, most notably A Gradestatus on British Retail Consortium (BRC). This standard covers HACPP, hygiene, food safety and quality systems, and is the gold standard internationally, making it possible to supply top retailers in North America, Australia and across Europe.

Non-irradiated herbs and spices are standard in much of the developed world, but have been slow to reach buying specifications locally. Cape Herb & Spice has been the South African pioneer in creating a range that is 100% nonirradiated by finding suppliers that offer steam sterilisation.

Food fraud is a threat to the industry and suppliers. Herbs such as origanum is adulterated with myrtle, strawberry or olive leaves, while pepper is sometimes laced with papaya seeds. Most alarming is perhaps turmeric. This spice is sometimes blended with sawdust or lead chromate for colour and sold as 100% pure. Verifying authenticity and reducing food fraud risk has become commonplace at Cape Herb & Spice amongst numerous other verifications that are done in line with checks for micro-organisms, pesticides, illegal chemicals and irradiation.

Integrated quality standards assist in providing an outline to managing suppliers and ensuring integrity by auditing suppliers to the same standards. This narrows down the pool of available suppliers to a handful that meet stringent quality requirements. â&#x20AC;˘

Cape Herb & Spice â&#x20AC;&#x201C; www.capeherb.co.za

18

Food Review | April 2020

HERBS & SPICES

The natural and flavourful way to be Regulation 214-compliant Mediterranean Umami is a proprietary mix of sea salt and vegetable extracts rich in umami flavour compounds. This all-natural and clean-label ingredient can help food manufacturers enhance flavour and reduce salt and sugar.

DRAMATICALLY DECREASE SODIUM AND SUGAR LEVELS WHILE ADDING GREAT TASTE • Clean label • Vegan certified • Simple and consumer-friendly ingredients: based upon plant extracts and sea salt • All-natural, non-GMO ingredient • Up to 45% sodium reduction • Up to 25% sugar reduction • Halal- and Kosher -certified DID • Can be used to eliminate MSG

YOU KNOW?

The food and beverage manufacturing industry remains hyper-competitive. It seems likely that as consumers become more invested in clean-

S

Mediterranean Umami won the IFT17 Innovation Award at the 2017 Institute of Food Technologists conference.

label and plant-based products, they will not want upplied locally by WCA Life Science Services, the

manufacturers to forgo flavour and craveability. •

condiment was the winner of the IFT17 Innovation Award – announced during the 2017 Institute of Food

Technologists conference.

WCA Life Science Services – www.saltoftheearthltd.com

Consumers want to recognise ingredients included in products. Food and beverage manufacturers most likely to thrive in this rapidly-changing environment are those who can respond to these consumer desires. This is especially true in demand for clean-label products.

Consumers are gravitating towards healthier, “natural” products. Items that include comparatively higher sodium levels will face significant challenges. This is very true considering increasing regulation limiting the amount of sodium in food. The challenge lies in the fact that consumers are not necessarily willing to forgo craveable and flavourful food in pursuit of healthier options.

“With Mediterranean Umami, food and beverage manufacturers have the opportunity to satisfy this desire while reducing sodium by as much as 45% and sugar as much as 25%” It is possible to satisfy the trends of flavour and health

Tastiest way to reduce sodium and sugar √ Clean-label √ Vegan √ Halal and kosher certified

√ Simple and consumerfriendly ingredients: based upon plant extracts and sea-salt

by leveraging the power of plants, allowing food developers to create clean-label products with simple ingredients that retain robust flavours.

With Mediterranean Umami, food and beverage manufacturers can satisfy this desire while reducing sodium by as much as 45% and sugar as much as 25%.

The ingredient works well in proteins (wide variety of processed meats and vegetarian ‘meat’ options), soups and sauces, RTE meals and savoury snacks.

Steven Le vy

+27(0)82-652-4700 sales@saltoftheearthltd.com www.saltoftheearthltd.com/wca

April 2020 | Food Review

19

HERBS & SPICES Spicegro is flexible and agile in the supply of herbs and spices

Thriving in the spice industry The food industry has recently been cooking up a storm in terms of convenience and quality. Global trends, consumer perceptions and an increasingly competitive industry are driving innovation, demanding quality and speed, forcing global regulation and compliance, and pushing companies to step up to the plate.

T

here’s little doubt that the spice

love for spices that enable companies

industry is following the same path –

like Spicegro to grow into fruitful

vigorously fighting to stay abreast of

organisations that maintain the strictest

macroeconomic factors and consumer tastes,

and highest level of product and

which are unequivocally ever-changing.

employee safety, efficiency, accreditation,

With the world market for imported

profitability and growth. Spicegro is also

spice and culinary herbs valued at around

food safety certified and their panel of

US$4 billion (International Trade Centre),

experts personally trade, source, blend,

it is estimated that the global market

manufacture and develop their products

for seasonings, spices and herbs is likely

to ensure they meet their clients’ needs,

to exceed US$6.5 billion per year in the

as well as the changing safety standard

near future. This comes as no surprise, as

requirements, while always aiming to

the spice industry continues to witness

achieve higher levels during audits.

fundamental strategic shifts in how organisations switch into a different gear.

Spicegro, for example, positioned

Spicegro navigates the difficult and competitive landscape they operate in by keeping abreast of the local and

itself from the company’s inception not

international markets, forecasting

to focus on a purely cost-driven culture,

needs with their clients, making

but to adopt an agile and value-driven

customer service a priority, conducting

approach throughout. While the company

research with regards to the changes in

imports the majority of its spices from

flavours, staying abreast of food safety

around the world, it doesn’t view the

procedures, building good relationships

European Union (EU) requirements as

with their suppliers, and aiming for

an enemy, but rather as a partner that

quality throughout. They believe that

ensures they follow the wider European

quality, service delivery and innovation

trend towards ethical and responsible

are the fibres that weave through every

consumption. As a result, Spicegro

aspect of their business’ beating heart

sources, manufactures and supplies

– thereby ensuring fine craftsmanship,

only the finest, freshest and top-quality

sustainability and a holistic offering.

spices, herbs and food ingredients. The

Improving the quality and quantity

company sources at farm level and their

of spices imported and exported are

team of professionals know when and

critical. To do so, Spicegro implements

how to buy. They take everything into

strategic development plans to overcome

consideration – from monitoring the

the challenges that are faced prior

weather to seeking quality crops and

to entering each market segment.

buying strategically.

When exporting, they adjust product

It is steps like these, along with knowledge, a quest for quality and

20

Food Review | April 2020

offerings to the local taste appeal of the consumers, invest in networks and

“… it is estimated that the global market for seasonings, spices and herbs is likely to exceed $6.5bn per year in the near future” marketing to ensure they stay abreast of trends, and are also alert to and aware of demands for specific spices. The abundant variety of spices and herbs, origins and markets, all have their own supply and demand dynamics – each dependent on production environments, trade regulations and taste trends of the global market.

Spicegro’s recipe for success includes continuous investment in research and development to unearth new flavour combinations and aromatic innovations, while preserving their special blend of values and customer service.

Due to the increasingly competitive industry overflowing with food delivery apps, online food shopping, food gifting, food formulation, local foods, natural and organic products, and an ever-increasing consumer fascination with different cuisines, flavouring markets maintain an upward trend in terms of value and volume. Being an agile and consumerdriven organisation is therefore imperative to thrive in this market. •

Spicegro - www.spicegro.co.za

Signature Spice Blends

Why cook with anything else?

Spicegro is a leading supplier of high-quality spices, herbs, seasonings and food ingredients.

Contact us for the ultimate spice experience, hot deals and ď&#x192;&#x;avourful service.

T +27 (0)11 794-8096 E info@spicegro.co.za W www.spicegro.co.za 184 Olympic Duel Avenue, Northlands Business Park, New Market Road, Northriding, 2162

HERBS & SPICES

To be competitive you need to be export-ready Popularity of international cuisines and healthy food items has led to a growing global demand for herbs and spices. Consumers are inspired by new spice blends and flavours, adding a wider variety of these commodities to their food than ever before. By Shannon Riva, FACTS

R

ecent studies have promoted spices

The competitiveness of the EU herb and

standard. Such testing methods are

as having substantial health benefits,

spice market has created an increased risk

sensitive, accurate and rapid; however, they

adding to demand. Spices are renowned

of food fraud and adulteration, through

require highly trained personnel and make

for their high phytochemical content, anti-

attempts to make products more price

use of extremely expensive equipment.

inflammatory properties and probiotic effect

competitive. Spices and herbs, especially

on intestinal micro-organisms.

those that are ground and crushed, may

in line with the relevant regulations,

undergo substitution with cheaper varieties

addressing product composition,

or products with a similar appearance.

manufacturer, storage methods and

The European herb and spice market is predicted to grow at 6% per year over the next five years (2020-2025). As most European countries do not have suitable agro-climatic conditions to cultivate many herbs and spices, they depend heavily on imports.

This provides a great export opportunity for tropical and semi-tropical countries, most of which tend to be developing countries.

preparation. Labelling should also declare

“Imported products must meet several strict standards, creating a highly competitive market with equally competitive prices”

Only a small proportion of global herb and spice crops are compliant with EU

Product labelling should be clear and

whether the product contains allergens or any potential cross-contamination with an allergen. Allergen testing can be a useful tool in establishing the relevant risk.

Spice and herb products should also be assessed to verify their authenticity and detect the presence of adulterants, based

Additionally, bulking ingredients such

on morphological differences, foreign

legislation. Imported products must

as salt, sugar, wheat and starches may be

biomolecules or divergence from standards.

meet several strict standards, creating a

incorporated into a product. Spices and

Bespoke tests can be performed for specific

highly competitive market with equally

spice blends may also be dyed to improve

herbs and spices when a new or unique

competitive prices. The Centre for the

the perceived quality of the product. EU

adulteration risk may be present.

Promotion of Imports (CBU) outlines the

legislation prohibits the use of these

requirements for exporting spices and

dyes, with special mention of the azo-

Ceylon cinnamon or true cinnamon

herbs to Europe, which include (but are not

dyes Sudan, tartrazine and butter yellow.

(Cinnamomum verum) with another

limited to) the following:

Routine testing should form an

For example, the substitution of

Cinnamomum species such as C. cassia

• Food safety certification, ensuring

important part of the supply chain for

may present a toxicity risk because of

traceability, hygiene and control

herbs and spices to ensure compliance

significantly higher levels of coumarin in

• Maximum residue levels (MRLs)

with EU requirements and quality

the product, which can be assessed by

for pesticides

standards. Products should be tested

quantifying the compound using liquid

• Limits for polycyclic aromatic

for illegal dyes, mycotoxins, and PAH

chromatography-mass spectrometry.

hydrocarbons (PAHs)

and pesticide levels, ensuring that all

• Maximum permissible levels of aflatoxins

parameters fall within the specified limits.

and ochratoxin A

These tests all use liquid

Chromatography-based techniques also have the potential to become a holistic screening tool for adulterants in herbs

• Irradiation guidelines

chromatography-mass spectrometry

and spices, through the development of a

• Labelling guidelines, with specific focus

(LC-MS)-based methods, in which

library of unique reference fingerprints.

compounds in the product are separated

This would allow for adulterants to be

on a column and quantified against a

detected more rapidly, even without

on allergen control • Microbial specifications.

previous knowledge initiating food fraud testing, and ultimately give consumers greater peace of mind. •

ABOUT THE AUTHOR SHANNON RIVA, FACTS completed her B.Sc. and M.Sc. in Food Science at Stellenbosch University. Her passion for research and novel, ‘green’ food solutions such as edible coatings equipped her with a range of analytical skills valuable to the food industry.

FACTS– www.FACTSSA.com

22

Food Review | April 2020

HERBS & SPICES

A guide to mustard flour applications in food products Mustard is a “spice” used to enhance the flavour and colour of many different foods. In addition to its flavour contribution, mustard is routinely used because of its functional characteristics.

M

ustard is considered a nutritious food. Its 28% to 35% protein content is satisfactory for growth

and development when evaluated by nutritional standards.

Mustard is widely known for its sharp flavour. This characteristic flavour is an essential component of many dressings

“The characteristic of mustard flavour is developed in the presence of water through the action of the myrosinase enzyme system”

and sauces. Unlike other “hot” flavours, the

mayonnaises. In meat products, emulsification benefits from the soluble protein contributed by ground mustard. Mustard absorbs liquids in foods including fat and vegetable oil.

Liquid control prevents separation and aids in product consistency.

Mustard protein binds water and contributes surface area to be wetted. It absorbs 1.5 times its weight of salad oil and two times its weight

flavour of mustard is not persistent and low

found in yellow mustard seed. Through this

of water. Mustard bran contains complex

levels of mustard have been reported to act

enzyme system, the flavour of mustard is

polysaccharide composed largely of cold water-

as a flavour stimulator.

naturally protected from deterioration. The

soluble gums (arabinogalactan). The essential

The characteristic of mustard flavour is

isothiocyanate compound is chemically

oil inhibits growth of certain yeasts, moulds

developed in the presence of water through

bound to sugar and sulfate salts which

and bacteria, enabling mustard to function as

the action of the myrosinase enzyme system.

protect the flavour. This is released by

a preservative. •

The myrosinase enzyme system releases

the myrosinase enzyme system, which is

Savannah Fine Chemicals is the local distributor

an isothiocyanate, which is the sharp

activated in the presence of water.

of Wisconsin Spice mustards, the world’s

flavour of mustard. There are two types of

Mustard contains rather unique functional

isothiocyanates found in mustard seeds. The

properties. It is used as an emulsifier,

volatile type is found in brown and oriental

for water binding and texture control.

mustard seed, and a non-volatile type is

Mustard stabilises oil-in-water emulsions in

premier manufacturer of mustard solutions.

Savannah Fine Chemicals – www.savannah.co.za

April 2020 | Food Review

23

HERBS & SPICES

On-machine seasoning technology for perfectly seasoned products Perfect application of herbs, spices and flavourings starts long before the actual powder hits the product.

W

ith the development of proportional

The best On-Machine Seasoning systems

As customer demand for different flavours

product distribution and On-

measure product before it enters the

continue to grow, OMS allows you to quickly

Machine Seasoning (OMS) systems,

seasoning applicator. Load cell conveyors,

and efficiently adjust production to meet

food processors now have the tools to perfectly

such as Heat and Control’s WeighBack,

consumer trends, including small production

season their products and efficiently adjust

continuously communicate product weight

runs to serve niche markets.

production to meet consumer trends for

to the seasoning feeder so that it can

flavours or niche markets.

dispense the exact amount of seasoning

is the ability to run production equipment

OMS moves seasoning application from the

One of the biggest cost benefits of OMS

needed. This eliminates the sanitation

around the clock without the normal

production floor to the packaging room. The

issues of weigh belts and produces a

stoppages associated with flavour changes.

best systems make it easy to manage product

repeatable travel rate with more accurate

This alone can account for a full shift or

and seasoning flow, application rates, dwell

product measurement than is possible with

more of actual production, plus huge

time and can apply different seasonings at each

vibratory weigh conveyors.

improvements in overall line efficiency –

packaging station without cross-contamination.

Regardless of throughput, maintaining a

all of which greatly improve the financial

THE NEXT CHALLENGE

bottom line.

steady, uninterrupted flow of product through

Latest technology uses a two-stage

the seasoning applicator is critical. Consistent

horizontal tumble drum to control

capability that reduces the need for

product delivery stabilises the application

application rates, coverage, and dwell

warehouse space. New orders can be quickly

rate and the operation of the weigher and

time. Matching seasoning feed to product

filled so product gets on the shelf faster

bagmaker, maintaining optimal performance

volume reduces waste and under-seasoning.

instead of sitting in a warehouse waiting for

and reducing waste.

The AccuCoat drum from Heat and Control

another flavour to be run before a shipment

has a cylindrical section for seasoning

can be completed.

PROPORTIONAL DISTRIBUTION SOLUTION

application, and a cone-shaped section for mixing.

OMS permits just-in-time production

Compared with a multi-lane kitchen seasoning system, OMS lines reduce the

Proportional product distribution, like that

number of motors and equipment by up to

provided by Heat and Control’s FastBack

NOT JUST FOR THE BIG BOYS

30%, which also reduces energy usage by a

Revolution Gate conveyor system, assures that

OMS improves processing line output,

similar amount.

each seasoning/packaging station receives

packaging efficiency, and production

exactly the product it requires.

versatility, even for medium-capacity snack

WHERE CAN OMS BE USED?

and potato products producers.

Traditional and batch-fried potato chips,

For small and large throughputs, the Revolution system delivers even flow of

baked and extruded products, to tortilla

product. Especially useful for small bag

Benefits include:

chips, pretzels, and crackers can all be

packaging, it accurately controls the delivery of

• Produce greater range of products

seasoned using OMS. These systems make it

product necessary for high speeds.

on demand

possible to apply a different flavour at each

• Consistent product quality and

packaging station.

Each seasoning station has one Revolutional Gate. When the

reduced waste

bagmaker or weigher demands

• Reduced warehouse requirements

Collection systems that draw air from the

product, the gate rotates to

• Longer shelf time for the product

tumble drum inlet area while giving an

transfer the exact amount

• Better packaging utilisation

unrestricted view to operators, allowing

while allowing product

• Longer equipment uptime

seasonings to be contained and kept from

to continue to

• Lower energy usage.

migrating from one station to another. When

other stations.

FastBack systems offer Modular Dust

not needed, these modular units can be turned off individually to save power and do What do you want to create today?

not need long overhead ducting runs that require additional energy losses or cleaning. •

Heat and Control - www.heatandcontrol.com

24

Food Review | April 2020

HERBS & SPICES

Multotec centrifuge excels in food sector

Well-known in the mining sector for dewatering and other mineral processing solutions, Multotec Process Equipment has also been growing its footprint in food and chemical applications.

A

recent installation by the South African-based original equipment manufacturer (OEM) successfully assisted a salt producer in Namibia in reducing moisture content in its product.

According to Multotec Process Equipment senior process engineer Khathutshelo Mutshinyalo, a fit-forpurpose vibrating centrifuge was the answer in this application.

“The customer had a specific requirement to achieve a low moisture level in their coarse salt application,” Mutshinyalo says. “We also needed to prove upfront that our elo Khathutsh , senior solution would deliver the Mutshinyalo r, ee gin process en Multotec. correct result.”

With its experience and its in-house testing facilities, Multotec was able to design a test work method to meet the customer’s precise needs. It was also able to draw on the capabilities of its state-of-the-art

Centrilab technology – developed by sister company Siebtechnik Tema. The Centrilab tests the separability of suspensions in the centrifugal field by simulating the particular centrifuge operating conditions.

“This allowed us to specify the optimal machine for the customer, and prove the results before the order was placed,” he says. “The vibrating centrifuge we specified features a maximised area inside the housing, to optimise the dewatering process.”

The result was that Multotec’s centrifuge achieved a moisture content 10% better than the customer’s expectation. Achieving better than the desired moisture content ensures that there is minimal to no formation of lumps in the product, which saves the customer potential penalties.

“By testing to ensure the right solution, and deploying a product specialist and technician on site, we could commission the centrifuge outside South Africa within a week,” he says. He notes that Multotec’s

footprint with this technology includes companies in South Africa, Botswana, and Kenya using it for similar applications. •

Multotec - www.multotec.com

1 1: Multotec intends growing its footprint in food and chemicals applications.

2: The centrifuge exceeded the customer’s expectations in moisture content and ensured minimal to no formation of lumps.

3: The vibrating centrifuge specified features a maximised area inside the housing to optimise the dewatering process.

2

3

April 2020 | Food Review

25

FUNCTIONAL INGREDIENTS

An ideal probiotic for a healthy gut microbiome Probiotics are microbial preparations that beneficially affect the host by improving intestinal microbial health1.

T

he gut microbiome is associated

supplementation with B. coagulans MTCC 5856

with a number of chronic illnesses2

(2x10⁹ CFU/day) demonstrated a clinically

such as obesity, insulin resistance,

significant decrease in body weight, BMI and

high cholesterol, inflammation, blood sugar,

waist circumference. Additionally, pre-post

colorectal cancer, Crohn’s disease, ulcerative

intervention decreased the levels of total

colitis, celiac disease, allergies, and chronic

cholesterol, LDL cholesterol and triglycerides7.

fatigue syndrome.

This probiotic was found to be stable

Research suggests that consumption

during baking and storage at frozen

of probiotics is associated with a range of

conditions of banana muffins (92% viability)

health benefits, including maintaining the

and waffles (86% viability) up to 12 months.

structural and functional integrity of the gut,

vomiting, diarrhoea, abdominal pain, and stool

After brewing coffee at 90°C for two minutes

immune support, protection against diarrhoea,

frequency compared to placebo (Fig. 1A and

there was 87% viability and retained

providing nutritional benefits to the host and

1B). Additionally, decreased disease severity

66% viability even after maintaining the

preventing the growth of harmful bacteria.

(i.e. Physician’s global assessment) and better

temperature at 77°C for 4.0h.

According to Stokes and Pillsbury, emotional state might alter the normal

It showed over 95% viability in chocolate

IBS quality of life was seen in the B. coagulans MTCC 5856 group (Fig. 1C and 1D)5.

fudge frosting, hot fudge toppings, peanut

intestinal microflora, increase intestinal

butter, strawberry preserve and vegetable

permeability and contribute to systemic

oil at room temperature up to 12 months.

inflammation3. Small intestinal bacterial

It was found to be stable in apple juice up

overgrowth (SIBO) is closely associated with

to six months at refrigerated condition and

depression and anxiety.

concentrated glucose syrup at 4±3 and 25±2°C

Sabinsa’s LactoSpore (Bacillus coagulans

up to 24 months. It showed promising stability

MTCC 5856) is a shelf-stable gram-positive

during processing and storage of functional

bacteria that produces only L (+) lactic acid.

foods and could be an excellent probiotic

In a double-blind, placebo-controlled study,

ingredient to use in various food applications.

30 day supplementation of B. coagulans MTCC

In conclusion, LactoSpore, Bacillus

5856 (2x10⁹ CFU/day) was found to be safe and

coagulans MTCC 5856 is suitable in various food

well-tolerated in healthy adults (n=40) when

preparations and has multiple health benefits. •

given orally4.

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

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

In continuation of the above study, 20 adults with IBS co-existing with major depressive disorder (IBS-MDD) were given B. coagulans MTCC 5856 and another 20 subjects were on placebo. At 90 days, subjects receiving B. coagulans MTCC 5856 reported a significant change in their depression along with a decrease in IBS, improvement in sleeplessness as compared to subjects receiving placebo.

Hence, B. coagulans MTCC 5856 effectively improves the gut microbiome by suppressing the growth of pathogens like E. coli and Visual Analog Scale for abdominal pain (A) and Bristol Stool Score for stool frequency (B) in IBS subjects.

26

Food Review | April 2020

Gibson GR and Roberfroid MB. Dietary modulation of the human colonic microbiota: introducing the concept of prebiotic. J Nutr. 1995 Jun;125(6):1401-12.

2 Stokes JH and Pillsbury DM. The effect on the skin of emotional and nervous states: I II. Theoretical and practical consideration of a gastro-intestinal mechanism. Arch. Derm. Syphilol. 1930, 22: 962–93.

3 Vaillancourt, J. Ending the war metaphor: the changing agenda for unravelling the host-microbe relationship. Regulating pre- and probiotics: A U.S. FDA perspective. Institute of Medicine of the National Academies. National Academies Press; Washington, DC: 2006. p. 229-37.

4 Majeed et al. A double-blind, placebo-controlled, parallel study evaluating the safety of Bacillus coagulans MTCC 5856 in healthy individuals. J Clin Toxicol. 2016, 6(1):1–9.

5 Majeed et al. Bacillus coagulans MTCC 5856 supplementation in the management of diarrhea predominant irritable bowel syndrome: a double blind randomized placebo controlled pilot clinical study. Nutr J. 2016; DOI: 10.1186/s12937-016-0140-6.

6 Majeed et al. Bacillus coagulans MTCC 5856 for the management of major depression with irritable bowel syndrome: a randomised, double blind, placebo controlled, multi-centre, pilot clinical study. Food & Nutrition Research. DOI: https://doi.org/10.29219/fnr.v62.1218 7 Balliett M and Burke JR. 2013. Changes in anthropometric measurements, body composition, blood pressure, lipid profile, and testosterone in patients participating in a low-energy dietary intervention. Journal of Chiropractic Medicine 12:3–14.

8 Majeed et al., 2016. Evaluation of the stability of Bacillus coagulans MTCC 5856 during processing and storage of functional foods. International Journal of Food Science and Technology. doi:10.1111/ijfs.13044.

1

Salmonella, which are the root cause of IBS6.

In a 21-day weight loss programme with pre-post intervention design, regimented

Sabinsa – www.sabinsa.com

FUNCTIONAL INGREDIENTS

Scientific claims key to standing out

A report from Kerry, makers of immune-health ingredient Wellmune, notes that consumers of healthy lifestyle products have more choice than ever.

I

t finds that the growing popularity

on research or scientific data would

stand out. We found that trust is key.

of everyday foods with functional

make them more likely to buy a healthy

Whatever the format, claims backed

benefits has not diminished the

lifestyle product. This figure rose to

by strong scientific evidence enhance

demand for dietary supplements. Over

above half in some regions, with 51%

credibility, and consumers are more

the past five years, global launches of

of consumers in Brazil and Thailand

likely to be attracted to products with

vitamin and supplement products have

considering research data a top

grown at a CAGR of 13%.

purchase driver.

The report also tracks the rise of new formats such as shots and gummies, which are particularly popular with younger consumers.

Although gummies’ share of the market has grown by 31% since 2014,

Transparency was also

DID YOU KNOW?

Scientific claims can help manufacturers create supplements consumers value, with nearly four in ten more likely to buy products backed by credible data, research has found.

the traditional capsule and tablet formats continue to account for most product launches, with 34% and 25% market shares respectively.

To explore how manufacturers can

these benefits communicated clearly on the packaging.”

The makers of Wellmune have said

a key factor in many

they are well-placed to help companies

regions. Almost half

meet the increase in demand for

(48%) of consumers

immune-health products caused by

in China, and 50%

the coronavirus (COVID-19) crisis. Even

of those in Mexico,

before the outbreak, immune health was

said they wanted to

a priority for consumers. Supplements

see the benefits of a

with immune-health benefits represent

healthy lifestyle product explained on the packaging.

John Quilter, vice president

the third-largest segment of the global market, with a value of US$6.65 billion.

The research, carried out in 2019

and general manager at Kerry, said, “The

before news of the pandemic broke,

vast range of products now on offer is a

found that 34% of consumers would be

differentiate their products in this

sign of a healthy market, but it can leave

interested in purchasing a supplement if

increasingly crowded market, Wellmune

consumers drowning in choice. With

it supported the immune system.

surveyed over 11 000 consumers in

immune health at the front of everyone’s

14 different countries. Nearly four in

mind, we wanted to explore how

glucan derived from a strain of baker’s

ten (39%) said seeing claims based

manufacturers can ensure their products

yeast. It is supported by a wealth

Wellmune is a proprietary beta

of peer-reviewed clinical research demonstrating its efficacy for everyday immune support.

Quilter concluded, “This is obviously a time of huge anxiety for everyone across the world. Unsurprisingly, we’re seeing very high levels of demand for immune-health products but we’re very well-positioned to help our customers meet it. We expect demand to be sustained into the future with consumers demonstrating increased understanding of the importance of immune health.

Wellmune is committed to providing the best possible immune-health ingredient

“The makers of Wellmune have said they are well-placed to help companies meet the increase in demand for immunehealth products caused by the coronavirus (COVID-19) crisis”

28

Food Review | April 2020

through our dedication to safety, efficacy and scientific research.” •

Kerry – www.kerry.com

FUNCTIONAL INGREDIENTS The ingredient provides other health benefits including improving glycaemic response and increased calcium absorption

Soluble fibre health claim lauded Global food and beverage ingredients and solutions provider Tate & Lyle PLC has announced Food Standards Australia New Zealand (FSANZ) has published the health claim that Promitor soluble fibre supports a positive change in gut microbiota.

T

his benefit is now listed as a general-level health claim, which means that food and drink manufacturers in Australia and New Zealand can include it on packaging for products

containing the ingredient.

Tate & Lyle scientifically proved this claim based on clinical data and rigorous scientific research, as required by FSANZ under its process of self-substantiation.

Detect . Reject . Protect

CEIA metal detectors by Heat and Control

Thomas Teh, nutrition scientist, Tate & Lyle Asia Pacific, says Promitor Soluble Fibre can be included in the diet, together with a variety of food sources such as fruits, vegetables and whole grains, to improve gut health by supporting positive changes in gut microbiota.

“These changes are associated with better nutrient absorption and immune response in the human body.1,2 Given that only a small proportion of people globally get enough fibre in their diets, food and drinks containing Promitor can help bridge the gap, enabling consumers to reach their daily recommended intake of dietary fibre.”

Consumer demand for great tasting, better-for-you food shows no sign of abating, as highlighted by the more than 300% increase in prebiotic claims for food and beverage products launched in Australia and New Zealand over the last five years. 3 Paul van Hees, key account manager, Tate & Lyle ANZ, says, “Food and beverage manufacturers can enhance the health benefits of their products and promote this with an on-pack prebiotic claim that is appealing to consumers.”

Improve inspection results with the world’s only multi-spectrum metal detector.

In addition to the prebiotic effect, the ingredient provides other health benefits including improving glycaemic response and increased calcium absorption, which is important for bone health both in children and post-menopausal women. Manufacturers can be assured that Promitor does not affect taste, has superior digestive tolerance compared with other fibres, especially inulin, and is easily incorporated into a variety of food products, including

CEIA’s unique technology achieves the highest sensitivity to small metal fragments by applying a broad spectrum of frequencies simultaneously and continuously - with no reduction in sensitivity.

baked and extruded foods, dairy products, beverages, frozen foods and more. • Sources: 1.

Whisner, C.M., Martin, B.R., Nakatsu, C.H., Story, J.A., MacDonald-Clarke, C.J., McCabe, L.D., McCabe, G.P., Weaver, C.M., “Soluble Corn Fiber Increases Calcium Absorption Associated with Shifts in the Gut Microbiome: A Randomized Dose-Response Trial in Free-Living Pubertal Females”, J Nutr., 2016, 146:1298-1306.

2.

Costabile, A., Bergillos-Meca, T., Rasinkangas, P., Korpela, K., de Vos, W.M., Gibson, G.R., “Effects of Soluble Corn Fiber Alone or in Synbiotic Combination with Lactobacillus rhamnosus GG and the Pilus-Deficient Derivative GGPB12 on Fecal Microbiota, Metabolism, and Markers of Immune Function: A Randomized, Double-Blind, Placebo-Controlled, Crossover Study in Healthy Elderly (Saimes Study)”, Front Immunol, 2017, 8:1443.

3. Mintel GNPD, March 2020.

CEIA metal detectors from Heat and Control assure precise, consistent detection and rejection of metal contaminants.

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

Tate & Lyle – www.tateandlyle.co.za

SAFoodReview_Mar2020_88.5w x 262h_CEIA.indd 1

29

3/03/2020 3:38:01 PM April 2020 | Food Review

FUNCTIONAL INGREDIENTS

Quercetin may be helpful in combatting COVID-19 While experts scramble to develop and test a vaccine against COVID-19, there is plenty we can all do to keep ourselves safe and healthy.

I

n a canadian study, published by

molecules with structures that could

Nova Science Publishers, authors

conceivably block the ACE2 receptors on cells

H.P. Vasantha Rupasinghe, Surangi

to which the coronavirus that causes COVID-19

Thilakarathna and Sandhya Nair found that

attaches, much like a key fits into a lock.

polyphenols found in apples are effective

“Once the virus enters a cell, it

antioxidants and demonstrated

hijacks the cellular machinery

to have numerous biological of various cancers and neurodegenerative ailments as well as to protect against diabetes and other diseases.

Their study showed that apple peels are high

and uses it to reproduce

DID YOU KNOW?

effects in the prevention

and crank out more viruses. Based on its molecular structure,

Apples have been found to be one of the best sources of dietary polyphenols. Numerous studies have shown that antioxidants in apples are effective.

in quercetin glycosides – recognised as a freeradical scavenger.

Dr Joe Schwarcz is the director of the McGill Office for Science and Society at Montreal, Canada’s McGill University and

“After the SARS epidemic, several studies did show that quercetin could block entry of that particular virus into cells”

quercetin could be a key that fits the lock and blocks other keys.”

There is laboratory evidence that this

can happen. After the SARS epidemic, several studies did show that quercetin could block entry of that virus into cells.

That was, however, an in vitro experiment

the author of the book An Apple a Day. He

and involved a virus that is different from

writes, “The current interest in quercetin

the one that causes COVID-19, albeit in

has nothing to do with its antioxidant

the coronavirus family. “Without further

activity. Researchers have been applying

studies, we can’t assume that quercetin will

computer modelling techniques to identify

also block SARS-CoV-2.”

A clinical trial is needed and one is currently being organised.

“Quercetin has the possibility of being useful. Since it occurs in nature, it is regulated as a Natural Health Product and dietary supplements have long been available, hyped for their antioxidant potential, usually in daily doses of 500mg to 1 000mg. The daily intake from our diet is, in general, less than 100mg, but quercetin supplements have not been linked with any adverse reaction. Although the information about possible efficacy is sketchy, at least taking quercetin supplements is not harmful,” he points out.

Writing in the Nutrition Journal, authors Jeanelle Boyer and Rui Hai Liu say that some of the most well-studied antioxidant compounds in apples include quercetin3-galactoside, quercetin-3-glucoside, quercetin-3-rhamnoside, catechin, epicatechin, procyanidin, cyanidin-3galactoside, coumaric acid, chlorogenic acid, gallic acid, and phloridzin.

“Researchers have examined the average concentrations of the major phenolic compounds in six cultivars of apples.

They found that the average phenolic concentrations among the six cultivars were: quercetin glycosides, 13.2mg/100g fruit; vitamin C, 12.8mg/100g fruit; procyanidin B, 9.35mg/100g fruit; chlorogenic acid, 9.02mg/100g fruit; epicatechin, 8.65mg/100g fruit; and phloretin glycosides, 5.59mg/100g fruit,” they conclude. •

30

Food Review | April 2020

+27 (0) 11 248 9400 https://www.continental-industry.com/en/Solutions/Fluid-Handling/Industrial-Hoses/Food-Beverage-Hoses

Industrial Fluid Systems

P U M P S , VA LV E S & H O S E S

Pumps that match consumer appetite for superfoods MasoSine Certa pumps from Watson-Marlow Fluid Technology Group (WMFTG) are proving that they are up to the challenge when it comes to the transfer of viscous foods such as guacamole, a popular dip or spread in Mexican food.

G

of ownership. Fully CIP-capable, Certa

uacamole is thick and contains solid pieces of

are problematic for Certa pumps thanks to their effective yet gentle handling capabilities.

KEEPING PACE WITH PRODUCTION

pumps can transfer foods with

DID YOU KNOW?

avocado, neither of which

viscosities of up to eight million

The high suction capability of Certa pumps handles viscous guacamole with ease. Energy consumption can be reduced by up to 50%.

FIRST CHOICE PUMPS MasoSine Certa technology is used in two stages of guacamole production. Firstly,

the pumps transfer avocado pulp to

As anyone who has been tracking the shopping habits of millennials

cP, at flow rates up to 99 000l/h.

the mixers, before larger Certa models

will reveal, avocados are now among the

are deployed to transfer the product to the

most popular superfoods. Around 1.7 million

filling stations. At this stage, one of the

tonnes of Mexican avocados are sold every

great benefits of the pumps is their ability

year to the US, China and Europe. Much of

to maintain the shape and integrity of the

the global appetite for avocado comes from

avocado chunks and small pieces of tomato

lovers of pre-prepared guacamole. Often

and onion, which are sometimes part of

eaten as a snack with tortilla chips, there is

the mix.

rising demand for this savoury delight, and

The addition of these soft vegetable

MasoSine sinusoidal Certa pumps are enabling

and fruit pieces would present a problem

producers to keep pace with demand.

for most pump types, but the low shear

Besides delivering high suction capability

and gentle action of a MasoSine pump

to handle viscous products, Certa pumps offer

maintains the integrity of the avocado and

many further advantages over alternative

additional ingredients and, crucially, does

technologies. Unlike traditional pumps with

not negatively affect the viscosity of the

rotors that cut through the fluid, Certa’s

final product. The result is much faster

sinusoidal rotor gently carries fluid through

production speeds and, thanks to the

the pump to dramatically reduce shear.

inherently hygienic design of Certa pumps,

Energy consumption is cut by up to 50% when

process cleanliness is assured. Customers

handling high-viscosity foods such

also report reductions in maintenance

as guacamole.

requirements and downtime.

The benefits and performance levels

Having convinced several guacamole

delivered by proven MasoSine sinusoidal

producers of the benefits available when

technology include virtually no pulsation,

using MasoSine Certa technology for

superior viscosity, simplicity, reliability, energy

transferring avocado pulp to the mixers and

efficiency, interchangeable parts and low cost

filling machines, the Watson-Marlow team

32

Food Review | April 2020

Gentle handling ensures no compromise to product integrity

is now talking to the same manufacturers about solutions for the next stage in the process – the filling of individual product portions. •

Watson-Marlow Fluid Technology Group www.wmftg.com

B E V E R AG E S

Pioneer Foods launches new SIG Combismile packaging Ceres, the innovative fruit juice brand, has launched brand new packaging created by mechanisation and technology not seen before in this country. Food Review’s Maryke Foulds was there to witness the incredible Combismile technology, a R100 million investment by Ceres/ Pioneer Foods. extensive market research and develop products where guesswork is eliminated.

“With this investment, we are ensuring that our factories are equipped with the right machines and processes and our workers are highly skilled and ready for what the future holds,” enthuses Martin Neethling, Groceries business executive at Pioneer Foods.

“There is a growing trend in the industry where the consumer is becoming brand agnostic. They are no longer loyal to a brand that their parents and grandparents were loyal to. The modern consumer is loyal to a brand that keeps its promises and has a product that is superior to others that exist in the market. This is the other benefit that this investment

DID YOU KNOW? The SIG Combismile can process up to 24 000, 200ml packs per hour

T

his packaging solution is made by SIG and

will give Pioneer Foods. It will give us the confidence to know that

Ceres Fruit Swirl is a fusion of juice and filtered water with up to 50% less sugar, and Ceres Tomato Cocktail is the latest vegetable juice in its stable.

includes design and manufactured components from Germany, the US, China and Italy.

The first machine of its kind in Africa, the Combismile has a

remarkable output of 24 000, 200ml packs per hour, which is almost three times faster than older technology lines.

we have the best-quality product and that consumers will remain loyal to Ceres, not because of family history, but because our brand truly understands its consumers and continuously adapts to their changing needs.”

This investment is important for Pioneer Foods because the

company believes that if it invests during tough economic times, it will be well-positioned to take advantage of increased demand when the economy is achieving the growth it wants. “We also strongly believe in investing in people and giving people a life purpose through job creation and the

Pioneer Foods supply chain executive for Groceries, Franco Weyers, says, “The Combismile production run at the Ceres factory in Gauteng is now far more efficient and cost-effective.”

Ceres Fruit Juices is committed to minimising and managing its environmental impact wherever possible. The Combismile pack is made from sustainable plant-based packaging, placing it among the most environmentally friendly packaging solutions available. The packs are recyclable and the layered carton includes plastic and cardboard with an inner foil to prevent oxidation. This allows the juice to remain sterile at ambient temperatures for one year. With its curved, modern shape, the carton is easy to grip and allows for convenient consumption.

“From a logistics perspective, we’re able to optimise palletisation by accommodating more units on a truck. This means less damage to our roads and fewer carbon emissions,” Weyers points out.

The Combismile unit will initially produce the 200ml fruit juice pack but is fully adjustable to also produce other pack sizes with ease.

“The machine has been in production since September 2019 and so far, we have reduced wastage substantially,” Weyers explains.

“We are achieving excellent filling accuracy on this line, which translates into further benefits.”

What does this investment mean within the context of the fourth industrial revolution?

The fourth industrial revolution has made access to information very easy. And this information plays an important role when it comes to product design. Innovation allows companies to conduct

FAST FACT:

The investment in this technology will benefit Pioneer Foods. Once up and running, the current investment will allow Pioneer Foods to increase its operational efficiencies by three times more than any technology allowed the company to do in the past.

April 2020 | Food Review

33

B E V E R AG E S

CERES LAUNCH HIGHLIGHTS

“The packs are recyclable and the layered carton includes plastic and cardboard with an inner foil to prevent oxidation”

Ceres is a fruit juice brand under Pioneer Foods. The range is available in 11 fruit flavours including Whispers of Summer, Secrets of the Valley, Ruby Grapefruit and Litchi. Here is a breakdown of some of the highlights of the new pack and equipment.

• Aseptic packaging – world-first aseptic carton 100% linked to renewable plant-based materials via a certified mass balance system • FSC sustainability grade for the cardboard • Winner of Gulfood Manufacturing Awards 2018 • Single-action closer, leak and tamper-proof • Volume and design flexibility • Environmentally friendly • The machine is a CombismileSmall CFA 1724-37 • It has four filling volumes – 180ml, 200ml, 220ml, 250ml • Processes 24 000 packs per hour • Unique technology, outstanding innovation • Operators view line performance via engagement screen • Operating staff undergo technical training to ensure minimum downtime.

opportunity for people to restore their dignity and provide for their families. The fourth industrial revolution has had a significant role to play in the decision to make this investment as a technologically driven company is a company that has its consumer at the heart of its businesses and is innovative and agile enough to refine its product to keep up with shifting consumer demands.”

Beverly Wilson, marketing manager of beverages at Pioneer Foods, concludes, “On-the-go consumers with ever-changing lifestyles are a new reality. The differentiation, the volume and product flexibility of the Combismile pack make it ideally suited to the ever-demanding drinks market, and offer our discerning consumers something fresh, modern and in line with the superior craftsmanship they have come to expect from Ceres juices.” •

SIG – www.sigcombibloc.com

34

Food Review | April 2020

The fourth industrial revolution had a significant impact on the food and beverage processing industry.

Pioneer Foods is committed to remaining agile and innovative in this changing environment

DA I RY D R I N K S

Colours that stand out from the herd Richard Stenning, technical sales for GNT UK, explains why Exberry Coloring Foods are the ultimate clean-label solution for colourful dairy drinks.

D

emand for dairy beverages remains

milks, the main technical considerations are

strong in South Africa, with products

pH and thermal processing. For example,

such as flavoured milk proving

anthocyanins will have more of a purple

hugely popular 1.

Colour can play a significant role in

hue at pH levels above 4.5. To improve performance, raw materials that contain

defining dairy drinks’ success. Research

more pH-stable anthocyanins may be

indicates that colour may be the single

selected. If heat treatment is limited, non-

most important factor in determining

anthocyanin sources of pink – such as

expectations and experience of

beetroot – work well.

product enjoyment 2. Delivering the

The colouring possibilities for dairy drinks

right appearance communicates

with a short shelf life are better than for

quality, taste and freshness, influencing

those that undergo UHT processing, but

perceptions of sweetness, flavour intensity

appropriate dosage levels will assist colour

and acceptability.

retention through HTST or UHT processing.

In the age of social media, ensuring dairy

Coloring Foods are also perfectly suited

drinks stand out visually is important. The

to plant-based milk alternatives. Plant milks

#milk tag alone has been used in nearly

are proving hugely popular worldwide, and

eight million Instagram posts. There is

the number of South African consumers

now strong demand for drinks with vivid

trying soy milk is growing by the day5.

“The colouring possibilities for dairy drinks with a short shelf life are better than for those that undergo UHT processing, but appropriate dosage levels will assist colour retention through HTST or UHT processing” and unexpected hues, with adventurous

As with dairy drinks, it’s important to

consumers seeking out exciting new

consider how Coloring Foods will perform

beverage experiences3.

technically within dairy-free beverages.

The ability to appeal to modern shoppers

Factors including vitamins, minerals, pH,

is not only about appearance. Research

acidity, density and fat must be taken into

shows that 62% of consumers in Africa

account, along with how the product will be

and the Middle East try to avoid artificial

processed and packaged.

colours4. Even so-called ‘natural’ colours

To overcome any challenges that may

fail to meet modern expectations as

arise in your chosen application, it’s

the extraction process uses chemicals,

important to choose a supplier with a

and they are not limited to plant-based

vast depth of knowledge. Exberry has

source materials. For example, carmine is

extensive process engineering expertise

considered natural but is made from the

and supports our customers every step

cochineal insect.

of the way, from colour matching and

To appeal to as many consumers as possible in this highly competitive

stability testing through to regulatory support and upscaling.

marketplace, dairy beverages should not

The range is designed to make it simple

only look great but offer clean and clear

for manufacturers to make the switch to

labels. Exberry Coloring Foods provides an

clean-label colours, helping them to deliver

ideal solution. Made from fruits, vegetables

dairy and non-dairy beverages that will truly

and edible plants without any chemical

stand out from the herd. •

solvents, they offer the ultimate in clean

1

labelling and outstanding performance.

Dairy products serve as the perfect blank canvas. With more than 400 shades available, the range offers vast possibilities for a variety of dairy drinks, from flavoured milks to fruity kefirs and drinkable yoghurt.

To get the best out of the range, it’s essential to understand how they will respond within the chosen application.

When colouring products such as flavoured

Euromonitor International ‘Dairy in South Africa' (August 2019) 2 Spence, C. 'On the psychological impact of food colour' Flavour (2015) 3 Innova Market Insights 'How to create disruption in the beverage aisle' (October 2019) 4 Nielsen 'What's In Our Food and On Our Mind' (August 2016) 5 Euromonitor International ‘Dairy in South Africa' (August 2019)

Exberry – www.exberry.com

April 2020 | Food Review

35

DA I RY D R I N K S

Sacmi: Your green-labelling partner Less glue and a reduction in raw material waste coupled with thinner, better-performing labels from recycled resin will have a positive impact on packaging for the food and beverage industry. Sacmi’s new range of labellers is designed to take the industry into the age of the circular economy.

M

odern labels are a key tool

Key advantages for the customer

for brand owners to get their

include the widely

messages across to markets

acknowledged reliability

and consumers. The modern label takes

of solutions. It is critical

its cue from heightened public awareness

to remember that

and stricter standards governing the

thousands of

industry and forms part of the global drive

machines and

towards greener packaging options. Sacmi’s

systems have

comprehensive range of labelling machines

been installed

combine unique productivity, ergonomics

globally by

and modularity by involving every aspect of

some of the

the beverage production line.

industry’s major players. Thanks

“…labelling machines combine unique productivity, ergonomics and modularity by involving every aspect of the beverage production line”

to an extensive understanding

range offers numerous other opportunities. This is in part due to the development

DID YOU KNOW?

of solutions upstream and downstream from

Sacmi is an international group and a prominent supplier of complete plants and machinery for the plastics, food and beverage, metals, packaging and advanced materials sectors. The company is committed to and focused on the application of innovative technologies, its strong positioning on the world market and continuously maintaining its high standard of quality and customer service

of plastic materials and processes, Sacmi has drawn on years of research to identify

the labelling line.

These include the newly launched D-Match digital module. This segment allows personalised single-pass label decoration. This

solution is of huge interest to large hotel chains and the catering/hospitality

new bio-compatible materials and so

sector as it allows for eye-catching brand

ensure, across the standard machine range,

personalisation and enhancement.

that users can process re-use resins.

The range benefits from the group’s

The packaging machine supplier has risen

In addition to green labelling, the labeller

Close support from the customer service division comes as standard across the

unique ability to work alongside customers

entire range. In synergy with the Sacmi

to the challenge of the circular economy

via its global network at every stage of the

global network, this division provides

by implementing innovation across its

order, from initial design to after-sales

advanced training and technical assistance

entire labeller range. Starting with reduced

assistance. Close support from the Sacmi

packages and services (which can also

glue usage, these innovations allow for

research and development facility lets

be accessed remotely via cutting-edge IT

the use of ever-thinner labels (without

customers test all solutions prior to full

solutions such as augmented reality).

compromising performance), thus saving on

industrialisation (the facility has been

raw materials and reducing waste.

quality certified by the industry’s major

be used in concert with labelling vision

international players).

systems units, ensuring total quality

More specifically, these labellers are designed to allow application of labels

Sacmi labelling machines can also

control at every stage of the process. •

made from post-consumer recycled (PCR) materials. Sacmi seized opportunities that stem from the processing of food-grade recycled resins by implementing it on every solution in the portfolio, from closures to preforms and labels.

Labellers are designed to allow application of labels made from post-consumer recycled materials.

36

Food Review | April 2020

SACMI – www.sacmi.com

DA I RY D R I N K S

Expanding the liquid dairy market Aurora Organic Dairy installed an Aseptic Combi Predis from Sidel in their second milk plant, a greenfield project in Missouri in the US. Sidel’s Aseptic Combi Predis at their new plant in Columbia

The Aurora Organic Dairy in Missouri, US

F

DA-approved and part of a complete

values around innovation, they chose Sidel’s

to integrity in everything we do. This is why

line, which also features Tetra Pak

Aseptic Combi Predis at their new plant in

we relentlessly seek innovations to achieve

processing systems technology, this

Columbia, Missouri. This solution allows for

product differentiation.”

bottling solution helped the key player in the

an expanded product line, namely a variety of

US organic dairy market expand its organic

products in PET bottles.

milk offerings from ultra-pasteurised cartons

After years of processing ultra-pasteurised milk in gallon jugs and half gallon cartons, Aurora started to bottle low-acid, shelf-stable organic milk in PET in 2019 by choosing Sidel’s

journey for Aurora: bottling its UHT milk in

BREAKING WITH TRADITION TO SUSTAIN CORE VALUES IN A COMPETITIVE MARKET

PET, ultimately enabling an attractive and

Aurora continues to challenge themselves in

marketing opportunities while leveraging

premium packaging that reaches consumers

line with their goal: to bring organic milk to

a cost-effective and flexible production

in new channels.

mainstream America with the highest quality

process. PET packaging allows brand

and freshness, more affordable pricing and

differentiation due to the virtually endless

improved availability for consumers.

design freedom it offers. It ensures strong

and HDPE jugs to PET. This choice marks the start of a new

Founded in 1976 and headquartered in Colorado, Aurora is a pioneer in the field of sustainable and organic milk production.

Chief customer officer Jason Lee says the

The company has come a long way from

beverage category has been changing

converting its first farm in

quickly. This makes it difficult to

Colorado to exclusive organic

DID YOU KNOW?

production in 2003 and building its on-farm milk plant in Platteville, Colorado in 2004.

Aurora Organic Dairy is a prominent producer and processor of storebrand organic milk and

compete in the traditional

Aurora Organic Dairy’s vertically integrated supply chain offers unparalleled traceability and affordable organic dairy of excellent quality.

butter for US retailers. The company’s unique selling point is its philosophy that starts from crop

Aseptic Combi Predis.

Aurora now benefits from increased

brand recognition across a complete bottle family from large to on-the-go formats.

These properties are highly valued by Aurora, which is now producing its organic milk

liquid dairy products

bottled in PET in various squared containers,

(LDP) market without

reminiscent of the classic glass milk bottles

adapting to change. He

used for home delivery in the past.

explains, “We’re seeing and customer interest in

AN FDA-APPROVED ASEPTIC PET SOLUTION FOR AURORA

aseptically bottled milk

Aurora implemented Sidel’s Aseptic Combi

and milk-based products

Predis because of its certified proficiency:

growth opportunities

in PET.” These observations have opened the door for unique, private

apart from its more than 180 references worldwide, the solution was the world’s first aseptic PET filling equipment with dry

growing to distribution of their award-winning

brand products to stand out on the shelf

preform sterilisation to get approved by the

dairy products. The company’s vertically

– setting them apart from national brands

FDA three years ago.

integrated supply chain offers unparalleled

and the more traditional packaging for

traceability and affordable organic dairy of

liquid dairy. “We continue to work toward

preserved by the barrier properties offered

excellent quality.

our mission of bringing the nutritional

by PET – enabling the highest food safety

benefits of organic dairy products to more

requirements and 100% sterile processing

people in more places, with a commitment

and packaging provided by the line. Sidel’s

As they constantly seek to collaborate with forward-thinking companies that share their

38

Food Review | April 2020

The dairy’s extremely high standards are

DA I RY D R I N K S

Happy cows grazing in green fields

“…the beverage category has been quickly changing, which makes it difficult to compete in the traditional liquid dairy products (LDP) market without adapting to change” reputation in aseptic packaging (more than 40 years in both PET and aseptic applications) was also a key purchasing factor for Aurora.

This is backed up by their first-hand experience of Sidel’s centre of expertise for

D010-2.pdf

1

2020/04/06

11:00

filling plus some customer visits in the US as

well as in Europe to observe the Combi Predis in action.

Teams from Sidel and Aurora have completed the ramp-up and the commercial validation of the aseptic PET complete

BIG CHANGE MADE EASY

line, successfully filling the various bottle

Sidel’s Aseptic Combi Predis offers a simple

formats, now available on the market.

and dry preform decontamination coupled

“Our innovation team has been working

with low total cost of ownership (TCO) and

very closely with the Sidel packaging team

an optimised environmental footprint. No

to quickly develop new container designs.

water is used in this process and the use

Sidel has been a great partner throughout

of chemicals is radically reduced while

this process, and we are extremely excited

maintaining a high output, offering great ease

about the future capabilities this line will

of operations and ensuring a very flexible

provide us and our customers,”

production. The latter aspect was a critical

Lee concludes. •

success factor in this project, considering Aurora’s need for producing multiple SKUs and delivering on store brands’ expectations.

Sidel – www.sidel.com

Plastic is the responsible choice. Here’s why.

R I G I D PAC K AG I N G

Double layer moulding process for quality containers Japan-based Nissei ASB Machine Co. is an innovation leader in the manufacture of machines and moulds for injection stretch blow moulding of PET and other plastics.

T

he company has announced the Double layer food or beverage container with recycled material as exterior layer (only virgin material makes food contact)

introduction of a new moulding process that enhances the versatility of its line-

up of one-step four-station injection stretch blow moulding machines. The new technology will provide ecological and aesthetic container manufacturing solutions.

MOULDING PROCESS Previously, multi-layer preform moulding was used to improve container performance by inserting a thin layer of a secondary material between two outer body layers of the preform.

ASB’s newly developed double layer moulding process (patents pending) enables the container to be moulded with an inner and outer layer in the body section in a variety of thicknesses, configurations, moulding orders or resins. The aim of the new technology is to provide additional value and flexibility to the standard one-step ISBM process.

This method broadens container moulding options, not only in food safety, function and design, but also encourages increased manufacturing of ecological containers utilising recycled PET resin.

To enable this double layer moulding method, ASB developed a prototype machine named the ASB-12N/DL, which is similar in size to its existing small-scale

“To enable this double layer moulding method, ASB developed a prototype machine named the ASB12N/DL, which is similar in size to its existing smallscale ASB-12N/10 fourstation injection stretch blow moulding machine”

ASB-12N/10 four-station injection stretch blow moulding machine.

This unit consists of five stations, with a second injection mould occupying the additional station being supplied by its own injection unit. The ASB Series one-step moulding process is well-known for its extreme versatility in moulding high-quality containers in a vast range of moulding resin. With the addition of the double layer moulding process, it is now possible to dramatically enhance the visual or physical properties using different materials for inner or outer layers.

APPLICATIONS The moulding concept has produced a range

The ASB-12N/DL prototype machine for double layer moulding

of additional applications, including: • Ecological container – Using recycled PET, flake PET Current production of food-grade containers using recycled PET is limited in many countries due to food safety regulations. By moulding a container where the inner layer is virgin PET resin, food safety can be assured even while moulding the outer layer with lowerquality recycled resin. The result is the ability to expand the use of recycled resin to a wider range of applications to reduce pollution and preserve resources.

• Airless pump container The container can increase the pre and post-retail shelf life of various food products.

A collapsible inner layer comprising of a suitable resin is formed during container moulding. As the product is pumped out, the inner layer separates and shrinks away from the outer layer to ensure that

40

Food Review | April 2020

R I G I D PAC K AG I N G

Double layer bottle moulded with collapsible PP liner and PET outer layer

Simplified view of double layer moulding concept with cross-section of preform and bottle

no headspace develops over the product,

• Glass-like thick base container

minimising its contact with oxygen and

The process can be used to fully simulate

design for maximum marketing impact.

visually stunning, glass-like containers

The great flexibility of the moulding method

initial opening.

for premium quality cosmetics. The

offers untold possibilities and ASB will continue

• Moisture barrier container

complex eye-catching colours and extra

to develop the process and hardware, including

By using PP resin, which has high

thick wall and base are available either in

various capacity machine models, to the

bottles or jars.

requirements and feedback of the market. •

preserving the contents even after

moisture barrier characteristics, for either the inner or outer layer, the

gradation can be added to the container

• Uniquely designed containers – integrated

moisture barrier can be enhanced in

stripes, internal ribs, gradation

cosmetic containers where the content is

Additional decorative features such

particularly susceptible to moisture loss.

as integrated stripes, internal ribs or

NISSEI ASB MACHINE CO. LTD www.nisseiasb.co.jp

ASB NISSEI ASB SOUTH AFRICA PTY, LTD

OUR EXPERIENCE WILL FORM YOUR VISION Energy efficiency, Versatility, Low-noise, ASB-12M improved in every aspect.

The ASB-12M has been developed as an upgrade model from the entry level ASB-S0MB, which has sold more than 2000 units and remains in our line-up as one of our best sellers. It is a compact one-step injection stretch blow molding machine with improved jar capability, advanced energy efficiency and a wide variety of molding materials.

You(D

www.youtube.com/user/NisseiASBMachine

www.nisseiasb.co.jp

NISSE! ASB SOUTH AFRICA f PtyJ LTD

NISSE! ASB PTE. LTD.

Unit 2 The Shields, 33 Victoria Link, Route 21 Corporate Park, Nelrnapius Drive, Irene Ext.30, 0062, 0157, South Africa TEL 27( 12) 345 4924 E-Marl sales@nisserasb .mza

1 Boon Leat Terrace, #08-03, Harbourside Building1, Singapore 119843 TEL• 65-6778-4633 FAX 65-6778-9440 E-Mail sales@nisserasb.com.sg

April 2020 | Food Review

41

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Sales executive +27 (0)82 976 6541

time Carla Melless

Sales executive +27 (0)83 260 6060

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

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

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

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

With more than 30 years hands-on experience, we provide our customers with an excellent service in all areas of the food processing industry and have over the years achieved a good For over 40 years Formpak reputation for being efficient, cost-effective and professional.

We import machines for our local clients across the whole of has supplied specialised Africa, ensuring that they benefit from machines of the highest qualityand at an excellent price. processing, packaging Our staff have extensive knowledge of current Machines, printing machinery to the and Consumables and we also provide a modern Technologies Service and Maintenance Department to support our customers pharmaceutical, cosmetic, throughout the process. plastic, glass, chemical, We service a diverse range of customers, from Large & Small Butcheries to Abattoirs, Supermarket Groups, Franchise Outlets food and dairy industries. and Corporates.

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QUANTUM COLOURS SA

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

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

• Dried meat products – real meat THE BMPE TEAM on colours. real flavour! www.quantumcolours.com Tel: +27 (0)11 032 8600 Manufactured, marketed and distributed under email: sales@dinnermates.co.ca

licence of SPECTRATEC INC. CANADA Tel: +27 (0)15 516 1515/4 email: factory@dinnermates.co.za/www.dinnermates.co.za Canada . South Africa . Ireland . Germany . Australia . UK