What’s new on the South African food and beverage shelves
8 NEWS
Nyaladzi Moyo: Danone’s new commercial captain
Shoprite’s product recall
Lactalis SA’s Cremora acquisition
Korea at Anuga 2025
10 EVENT
Buckle Packaging wins big at Propak Africa 2025
AATF 2025 highlights
14
DAIRY
Slice, weigh, packaging and profit
Yeast elevates dairy innovation
Go with the float!
20 INDUSTRY TALK
Food testing beyond the lab
Flavour and efficiency in extraction
22
VEGAN INGREDIENTS & PROCESSING
Microbial magic
Veganisim shapes food culture
A protein for all
30
BOTTLING & FILLING TECHNOLOGY
Stevia’s sweet story
Mastering beverage canning
Global beverage innovation
New PET line installation triples production
38
PACKAGING TECH
Self-adhesive label stock
40
LABORATORY & TESTING SERVICES
Lab food analysis
Food safety advances shaping the industry
44
SAFETY HYGIENE & QUALITY ASSURANCE
Precision testing protects health
Food safety advances shaping the industry
EDITORIAL
Experience Food Review live at the AATF fair!
Dear reader
We are delighted to announce that Food Review magazine under New Media will be exhibiting at the AATF fair at stand no. H508. We invite you to visit our stand, where our team looks forward to meeting you in person. Come by for insightful discussions, exclusive content previews and to share your valuable industry perspectives with us.
As autumn settles across South Africa, bringing a welcome respite from the summer heat, our April issue arrives packed with essential insights for food and beverage industry professionals. The recently announced VAT increases—set to rise to 15.5% in May 2025 and 16% in April 2026—have sparked important discussions throughout our food sector. Industry experts share proactive strategies to prepare for this challenging economic transition whilst maintaining competitive pricing structures, visit www.foodreview.co.za to read more on this topic.
Food safety remains at the forefront of national concern following widespread contamination incidents that, by late 2024, had resulted in 22 deaths and over 890 reported cases of foodborne illness. These sobering statistics underscore the critical importance of industry professionals adhering to stringent food safety standards and regulations. We have a section dedicated to food safety on pages 44 – 46
On a more celebratory note, our coverage of the South African Dairy and Cheese Championships showcases the remarkable craftsmanship of our local producers, visit www. foodreview.co.za to read more. We highlight RFG Foods’ mascarpone with fig and pecan nuts, which was named Product of the Year for Woolworths in the 2025 championships, alongside other Qualité mark recipients. Turn to page 15 – 21 and read more about the latest dairy product and ingredients innovations.
Plant-based innovation continues to flourish, and our vegan ingredients spotlight illuminates promising developments. Our in-depth profiles feature the pioneers transforming how we think about plant-based eating. Find out more on pages 22 – 27
Make sure to visit our stand at this year’s Africa Automation Fair. Happy reading!
At SA Food Review, we employ artificial intelligence (AI) software as part of our editorial workflow to assist with research processes and content refinement. While AI technology enhances our efficiency and capabilities, we maintain our commitment to journalistic integrity through rigorous human oversight. All content generated or refined using AI tools undergoes thorough review and fact-checking by our professional editorial team. Our human editors maintain
Editor: Kelebogile Nondzaba +27 (0)78 175 9632
kelebogile.nondzaba@newmedia.co.za
Layout & Design: Tumi Kunene
Cover Image and current page: Courtesy of Getty Images
full responsibility for the final review of all published content, ensuring adherence to the highest editorial standards and verifying that all information presented is accurate, factual, and aligned with our publication’s values. This human-led approach allows us to leverage innovative technology while upholding the quality and reliability our readers expect and deserve. Should you have any concerns regarding our use of AI please email the editor at: Kelebogile.nondzaba@newmedia.co.za
Càndida Giambò-Kruger
Account Manager
PUBLISHING TEAM
General Manager: Dev Naidoo
Production Controller: Mandy Ackerman
Art Director: David Kyslinger
JOHANNESBURG OFFICE
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POSTAL ADDRESS
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May 2025 DIARY
Natural & Organic Products
11 – 12 May
London, UK
www.naturalproducts.co.uk
Nampo Harvest Day
Bothaville , South Africa
13 – 16 May www.grainsa.co.za
July
Dairy Manufacturing Africa
Nairobi, Kenya
2 – 4 July www.africadairysummit.com
Analytica Lab Africa
Johannesburg, South Africa
8 – 10 July www.analytica-africa.com
Food Show Africa
16 to 18 July
Johannesburg, South Africa www.theafricafoodshow.com
June
AVI Africa
Johannesburg, South Africa
3 – 5 June
www.sapoultry.co.za
Food & Beverage West Africa
Lagos, Nigeria
10 – 12 June www.fab-westafrica.com
Africa Food Show
Cape Town, South Africa
10 – 12 www.theafricafoodshow.com
Propak Ghana
Accra, Ghana
17 – 19 www.propakghana.com
VINIMARK BRINGS POMMERY CHAMPAGNE TO SA
La Maison Pommery, an illustrious Champagne producer, has captivated wine lovers since its founding in the 1800s, with its unmistakable style characterised by freshness, finesse and vivacity. This traditional Champagne house from Reims, France, which boasts a remarkable legacy and significance in the history of Champagne-making, has selected leading local company Vinimark as its sole South African distributor. The renowned Champagne, once only a dream for local shelves, will soon be available here. The brand’s iconic royal-blue branding is already a familiar sight in more than 100
countries, and now the esteemed house, which is renowned for popularising Brut Champagne, adds our country to an expanding list of global appreciators. Says Vinimark Brand Portfolio Director Helen Kock, ‘We are incredibly excited to welcome Champagne Pommery to our growing portfolio. Madame Pommery’s bold innovation with the creation of Brut Champagne transformed the industry, setting a new standard for elegance and refinement. Her legacy lives on, and we’re honoured to offer this timeless expression of Champagne to South African wine lovers.’
KELLANOVA CELEBRATES WORLD CEREAL DAY IN SA
For over 100 years, Kellanova, previously Kellogg’s, has been at the forefront of breakfast innovation in South Africa. As South Africans mark World Cereal Day, Kellanova showcases its commitment to elevating its cereal portfolio’s product innovation and nutrition and increasing consumer choices. This highlights the company’s commitment to being a responsible social contributor to public health goals. The campaign affirms the Kellanova Better Days Promise, a promise to create better days for people by advancing sustainable and equitable access to food and addressing the intersection of well-being, hunger, sustainability, equity, diversity, and inclusion.
Kellanova understands that parents want the best for their children, including breakfast! In line with its commitment to delicious and nutritious options, its beloved children’s cereals— like Coco Pops, Rice Krispies, and Froot Loops—now contain 25% less sugar. The range is fortified with iron and is high in seven B vitamins. Kellanova showcases its Kellogg’s All-Bran range, which offers consumers five benefits of fibre: added Iron and zinc, reduced bloating, feeling fuller for longer, keeping regular, and supporting digestive wellness. “Kellanova believes that well-being is a journey that involves listening to our consumers, understanding their needs and preferences, and offering them nutritious, tasty, and convenient products. This involves constantly innovating and improving our products, using the best ingredients and the latest technologies”, says Zandile Mposelwa, corporate affairs director at Kellanova.
BERRY’S REUSABLE CUPS SUPPORT RETURNABLE CUP
Berry Global’s range of reusable plastic cups has been selected for the pioneering Borrow Cup ‘collaborative returnable cup initiative’, which was launched in Glasgow, UK, at the end of January.
Borrow Cup – developed by award-winning environmental charity Hubbub and Glasgow-based reusable packaging systems provider Reposit –provides a shared system that enables consumers to avoid disposable cups, by borrowing a returnable cup from any participating location. The 12week fact finding and data gathering project involves over 40 businesses, including local cafés alongside major brands such as Costa Coffee, Caffè Nero and Burger King° UK. Customers pay a £1 deposit for their Borrow Cup. They can then return it to any outlet in the project to refill the cup, swap it for a new one, or receive their deposit back. Cups can also be dropped off at special return points, where customers receive a digital
coupon. Used cups are collected by Reposit, washed at its facility, and returned to stores. The Berry reusable cups, manufactured in polypropylene (PP) and available in standardised 8, 12 and 16oz sizes with a universal lid for all three, were selected for the Borrow Cup project thanks to their durability, easy-clean design and dishwasher-safe construction. The cups can also be recycled when they finally reach their end of life, where appropriate recycling facilities exist. The project organisers say plastic was chosen due to a lower environmental impact compared to other materials, with current carbon modelling predicting that Borrow Cup will have a lower environmental impact than disposable cups after three uses.1Each glass offers a taste of French elegance and the British Royal Family’s ongoing tradition - a rich history that continues to captivate the globe, including enamoured Champagne-lovers on our own shores.
SHOPRITE REMOVES PRODUCTS OVER SUGAR CONTENT CONCERNS
South African retailer Shoprite has recalled multiple cereal brands manufactured by Heartland Foods due to nutritional mislabelling, with some products containing higher sugar levels than stated on packaging.
Shoprite, Checkers, Usave, and OK Foods supermarkets have issued a recall for several cereal products manufactured by supplier Heartland Foods after discovering significant inaccuracies in nutritional labelling.
The affected products include various brands of Corn Flakes, Bran Flakes, Muesli,
Instant Oats, Multi Grain Flakes, Crunchy Flakes, Wheaty Flakes, and Granola sold under the Morning Mills, Ubrand, Housebrand, Ritebrand, OK Foods, and Heartlands labels.
Health authorities have raised concerns that some products contain higher sugar levels than indicated on packaging, posing potential risks for individuals with diabetes who rely on accurate nutritional information to manage their condition.
The recall extends beyond South Africa to neighbouring countries including Angola,
MOYO LEADS DANONE COMMERCIAL TEAM
Danone Southern Africa, a leading producer of yoghurt in the country, has appointed Nyaladzi Moyo as the new Commercial Director for Danone Southern Africa, effective as of 1 March 2025.
Nyaladzi, affectionately known as “Nyala”, joins the team with an impressive depth of knowledge and experience in the commercial sector. In his previous role, he served as Sales Director at Beiersdorf Southern Africa where he led a team of 48 people and achieved superior annual net sales in the company. He spearheaded significant improvements within in-store execution, revenue growth management, and sales capability development.
Moyo holds an MBA from Warwick Business School, awarded with Merit, and a
Bachelor of Commerce degree from Nelson Mandela University, in Commercial Law and Management. His career spans over 13 years with previous roles held at Procter & Gamble Canada and South Africa. Nyaladzi has not only proven his excellence in market strategy, category sales and shopper-based design, but has also earned accreditation for his contributions in export trade and ability to identify and act on export market opportunities” adds Born.
“I am truly excited to join a team dedicated to developing meaningful and sustainable food solutions for South Africans. My goal is to leverage my skills and expertise to drive and strengthen our key growth initiatives while actively supporting the team in collaborative efforts to achieve
Ghana, Lesotho, Malawi, Mozambique, Swaziland, and Zambia, where these products have been exported.
Customers are encouraged to return any of these products to their nearest Shoprite, Checkers, Usave, or OK Foods supermarket for a full refund, with no need for proof of purchase or unopened packaging.
This recall highlights the importance of accurate food labelling for consumer safety, particularly for those with specific dietary requirements or health conditions that necessitate careful monitoring of nutritional intake.
Source: foodbusinessafrica.com
To read more, visit: FoodReview.co.za
our shared vision of success,” says Nyaladzi Moyo, Commercial Director for Danone Southern Africa.
“The future of Danone South Africa is bright under the leadership of Nyaladzi Moyo. His passion and flair for collaboration, combined with our highly engaged team, boasts continued success for the business,” concludes Born.
To read more visit, FoodReview.co.za
Images: Supplied by Clients
GREENLIGHT FOR LACTALIS SA’S CREMORA ACQUISITION
The acquisition includes Cremora’s employees and production facilities in Babelegi (Gauteng) and Potchefstroom (North West) provinces.
Cremora is a popular creamer brand that has been a staple in South African households for 77 years. Lactalis SA is home to some of South Africa’s most popular dairy product brands including President, Parmalat, Melrose, and Steri Stumpie.
Commenting on the acquisition, General Manager of Lactalis SA, Herman Janse van Rensburg said, “This acquisition aligns with our company’s strategy of broadening our product range to cater for local consumer preferences and we are therefore proud to add Cremora to our product offering.”
Janse van Rensburg notes that the legacy of Lactalis, together with the experience of Cremora employees will contribute to the
success of Cremora in the long term. “We are excited to welcome our new colleagues to the Lactalis SA family. We will continue to build on Cremora’s rich heritage together as we integrate the business into Lactalis SA to ensure seamless continuity for employees, suppliers, distributors, and consumers,” concluded Janse van Rensburg.
ANUGA 2025 WELCOMES KOREAN PARTNERSHIP
Anuga, the largest international trading and marketplace of the global food and beverage industry, has announced that Korea is the official partner country of the event in 2025.
The event partner is the Korean Food Industry Association (KFIA). With a constantly growing export strategy, Korea is a key player on the global food market. The Korean food and beverage industry has progressed into one of the most innovative and growth-intensive industries worldwide over the past years.
As the sixth largest exporter, the country is increasingly positioning itself as a global trendsetter for sustainable, health-conscious and technologically advanced food products.
The increasing international demand for “K-Food” demonstrates how much significance Korean food is gaining worldwide.
Powering Africa’s industrial tech future
AATF Connect 2025: Africa’s Industrial Revolution Accelerates at Gallagher Convention Centre.
As Africa undergoes a rapid industrial transformation, AATF Connect 2025 emerges as the premier platform to showcase innovation, drive collaboration, and spark discussions that will shape the continent’s industrial future. Taking place from 7-8 May 2025, as part of Africa Automation Technology Fair (AATF), at the Gallagher Convention Centre, this two-day conference brings together visionaries, experts, and decision-makers to address the biggest challenges and opportunities in Industry 4.0, automation, AI, IoT, cybersecurity, and sustainable manufacturing.
With Africa’s industries increasingly integrating smart technologies, AATF Connect 2025, powered by Schneider Electric, provides an unmatched platform for industry professionals to exchange ideas, explore new technologies, and gain insights from the best minds in the field.
“Africa is not just keeping pace with global industrial advancements—we are actively shaping the future,” says Martin Hiller, portfolio director of AATF. “This year, we’re bringing together pioneers in automation, AI, and cybersecurity to tackle Africa’s biggest industrial challenges and unlock new growth opportunities. If you’re serious about staying competitive in this digital era, this is the event you can’t afford to miss.”
“Africa is not just keeping pace with global industrial advancements—we are actively shaping the future”
KEY HIGHLIGHTS OF AATF CONNECT 2025
Expert-Led Sessions – Industry leaders like Johan Steyn (IITPSA), Yanesh Naidoo (Jendamark), Brendan van Staaden (MoData), Kaluba Chikonde (DimystifAI), and Andisa Liba (Floatpays) will share insights on AI, automation, and smart manufacturing.
ABOUT AFRICA AUTOMATION TECHNOLOGY FAIR (AATF)
AATF is the leading event in Africa dedicated to automation, control, and industrial digital transformation. The fair provides a unique platform for networking, knowledge exchange, and showcasing cutting-edge innovations that drive the future of industry. AATF 2025 will run from 6 – 8 May 2025 at Gallagher Convention Centre, Johannesburg. This year, our theme is Future Ready Smart Solutions, emphasizing the innovations and technologies that will shape the future of automation and industrial processes.
The Future of Industry 4.0 – Discover real-world applications of IoT, AI, and automation in industrial settings.
Cybersecurity & Risk Management – Understand how to safeguard your business against digital threats.
Sustainability & Green Automation – Learn how African industries can implement ecofriendly manufacturing practices.
Networking & Collaboration – Engage with decision-makers, innovators, and business leaders in exclusive networking sessions.
The conference is designed not just for industry veterans but also for business leaders, engineers, tech professionals, investors, and policymakers looking to stay ahead in an increasingly digital world.
For inquiries, contact: Roelien Fraser at +27 (0)68 436 1361 or roelien.fraser1@ rxglobal.com
As technology redefines African industries, AATF Connect 2025 sets the stage for the next wave of industrial transformation. Don’t miss this opportunity to learn, connect, and innovate with the best in the business.
Johan Steyn , Kaluba Chikonde, Yanesh Naidoo , Brendan van Staaden and Andisa Liba
Slice, weigh, package and profit
Bizerba’s A560/A660 industrial slicers integrate with Intrama’s Beluga system to create a fully automated, precise food processing solution.
In a competitive and rapidly evolving food production market, decision-makers are under constant pressure to streamline operations, minimise labour dependency, reduce waste, and meet increasing demand for consistent, high-quality packaged goods. These pressures are particularly acute in growing markets like South Africa, where space, skilled labour, and investment capital must be used wisely.
SLICING WITH PRECISION – BIZERBA AX60
At the front of the line is the BIZERBA AX60, a top-tier automatic slicer that combines speed, consistency, and durability. Ideal for slicing cheese and sausages, the AX60 ensures uniform slices with minimal waste. It is built for heavy-duty performance and ensures product quality and portion accuracy, which is essential for brand consistency and
AUTOMATIC FOOD SLICING AND PACKAGING LINE
Enter the automatic food slicing and packaging line, a compact, fully integrated system made up of three advanced machines:
• BIZERBA AX60 slicing machine
• INTRAMA Beluga automatic loading device
• INTRAMA Accent thermoformer Together, they create a continuous, synchronized packaging process – from product slicing, through arranging in the packaging, to sealing in vacuum or modified atmosphere packaging (MAP). The result? A compact, efficient solution with reduced human error, minimal labour, and superior packaging quality.
“A strategic investment in the future of food production.”
shelf appeal. Only one manual operation is required in the process — loading the product into the slicer. From there on, the line runs automatically.
Smart, flexible loading – INTRAMA Beluga: Right after slicing, the INTRAMA Beluga takes over. This automatic loading system uses vacuum nozzles to gently and reliably transfer sliced portions to the thermoforming station. Designed to fit into existing or new lines, INTRAMA Beluga brings true Plug & Play flexibility. It can be installed or removed in minutes, allowing maximum adaptability during production. Broad product compatibility- ideal for various types of cheese and sausages.
INTRAMA ACCENT THERMOFORMER
At the end of the line is the INTRAMA Accent, a thermoformer for both vacuum and MAP packaging, compatible with rigid or flexible films. What sets it apart is the patented INTRAMA TF Control – an innovative system for controlled thermoforming that allows precise control of film forming depth using sensor-based automation. This advanced system enables:
• Up to 20% reduction in film thickness, lowering material costs
• Less film waste and improved environmental footprint
• More reliable packaging integrity, even at greater forming depths
• No manual tool adjustments – change forming depth via the touchscreen panel
• Recipe storage for fast product switchovers
• Optional integrations: labelling, printing,
dosing, etc.
Designed entirely in stainless steel and built with food-safe materials, the INTRAMA Accent is tailored to each customer’s needs — not mass-produced, but individually engineered. Compact size. Big results: With a total length of only 8 meters, this slicing and packaging line offers a space-saving footprint ideal for production environments where every square meter counts. Its compactness doesn’t come at the cost of productivity — it increases output, maintains consistent product presentation, and dramatically reduces operator involvement.
YOUR RETURN ON INVESTMENT STARTS NOW
In an environment where skilled labor can be costly and production errors can damage both margins and reputation, the shift toward automation is no longer optional — it’s essential.
This complete line:
• Optimising labour costs
• Minimises downtime with quick changeovers
• Lowers packaging material expenses
• Increases throughput and packaging consistency
• Accelerates return on investment
Whether you operate a small or mid-size cheese packaging plant or a deli meat processing facility, the BIZERBA–INTRAMA line offers a future-proof solution that grows with your business.
Images:
Yeast powers dairy innovation
In the ever-evolving world of dairy products, manufacturers are constantly seeking new ways to enhance the sensory experience, improve nutritional profiles, and meet the growing demand for sustainable, plant-based alternatives. Amidst this dynamic landscape, one ingredient has emerged as a versatile and transformative solution: yeast ingredients.
Yeast, a humble yet remarkable microorganism, has long been a staple in the food and beverage industry. However, its true potential has only recently been unlocked, as dairy producers have begun to harness the unique properties of yeast to revolutionise their product offerings.
One of the primary advantages of incorporating yeast into dairy formulations is its inherent vegan and natural credentials. As consumer preferences shift towards more ethical and environmentally conscious choices, the plant-based attributes of yeast-based ingredients have become increasingly appealing. Yeast can provide a viable alternative that aligns with the values of today’s health-conscious and sustainability-minded consumers.
ELEVATING TEXTURE AND MOUTHFEEL
One such benefit is the ability of yeast extracts to enhance the mouthfeel and texture of dairy formulations. By leveraging the natural properties of yeast, manufacturers can create a rich, indulgent experience that rivals traditional dairy products.
mouthfeel to dairy-free beverages and yogurt alternatives.
Beyond texture, yeast-based ingredients can also contribute to the nutritional profile of dairy products. Yeast is a natural source of proteins, vitamins, and minerals, making it an ideal ingredient for fortifying dairy alternatives and enhancing the overall nutritional value of these products.
“Yeast, a humble yet remarkable microorganism, has long been a staple in the food and beverage industry.”
NUTRITION AND CONSUMER DEMAND
Consumers are increasingly seeking out dairy products that not only taste great but also provide tangible health benefits. By incorporating yeast ingredient like Springer Proteissimo 102, Biospringer’s yeast protein, and other beneficial compounds, manufacturers can create dairy and dairy-free offerings that cater to the growing demand for nutrient-dense, functional foods.
can help reduce the industry’s carbon footprint.
Indeed, yeast-based ingredients are inherently sustainable, as they are produced through fermentation processes that utilise renewable resources. This aligns perfectly with the dairy industry’s efforts to minimise waste, optimise resource utilisation, and embrace circular economy principles.
Furthermore, the versatility of yeast-derived solutions allows dairy manufacturers to explore innovative product formulations that push the boundaries of traditional offerings. From yogurts and cheese alternatives to indulgent ice creams and desserts, the possibilities are endless when it comes to harnessing the power of yeast.
As the dairy industry continues to evolve, the role of yeast-derived ingredients will only become more prominent. By embracing the versatility, functionality, and sustainability of these plant-based solutions, dairy producers can unlock new avenues for innovation, captivate discerning consumers, and contribute to a more responsible and delicious future for the industry.
DID YOU KNOW?
Biospringer’s latest innovation, Springer Cocoon 4105 ingredient, for example, is a yeast ingredient solution that can impart a
Sustainability is another key driver behind the rising popularity of yeast-based solutions in the dairy industry. As consumers and regulators alike place greater emphasis on environmental responsibility, dairy producers are under pressure to adopt more sustainable practices. Yeast, with its renewable and biodegradable nature, offers a compelling alternative to traditional dairy ingredients that
Yeast is a natural source of proteins, vitamins, and minerals, making it an ideal ingredient for fortifying dairy alternatives while maintaining plantbased credentials.
Biospringer’s innovative yeast ingredients are transforming dairy products, enhancing texture and nutrition while meeting growing demands for sustainable, plant-based alternatives. Biospringer – www.biospringer.com
luxurious, velvety
Buckle Packaging shines At ProPak
Buckle Packaging, one of Africa’s largest supplier of industrial bag stitching machines and heatsealing systems , enjoyed another successfull ProPak exhibition at the Johannesburg Expo Centre.
“We are thrilled to share that our time at ProPak 2025 was a success,” enthused Marketing Manager Matthew Mason. “It was a pleasure to reconnect with our valued clients and hear about the positive impact our packaging solutions have had on their businesses.”
The team behind Buckle Packaging were able to meet many new faces and discuss how their products can support clients’ unique needs. The connections made and
“Buckle Packaging’s extensive knowledge and experience has been built up over 46 years.”
inspiration gained were very rewarding. Mason continues, “The event was filled with meaningful conversations, innovative ideas, and a shared passion for advancing
the packaging industry. Here’s to progress, innovation, and the partnerships that drive us forward.”
INDUSTRY LEADERS IN BAG CLOSING
Buckle Packaging’s extensive knowledge and experience has been built up over 46 years. The company offers tailored solutions to meet clients’ specific needs and imports the best performing packaging equipment from around the world to ensure minimal downtime and increased productivity. Buckle
I t ’s the only one of its k ind in the countr y to target decision makers in the manufac turing of food,
incisive and authoritative repor ts on all aspec ts of the process, from raw material sourcing, to manufac turing and pack ing, right down to the FOOD
RE VIE W informs readers about the introduc tion of new ingredients, equipment, produc ts and pack ing, and provides objec tive commentar y on cutting- edge local and international market trends and issues.
To contribute editorially contact Kelebogile (Lebo) Nondzaba kelebogile.nondzaba@newmedia.co.za +27
175 9632 For adver tising enquiries, contact
Packaging’s range of bag closing equipment includes stitching and sealing machines from Fischbein and Saxon to fill open mouth-filled bags. The machinery ranges from portable bag closers and industrial sewing systems to heat sealers and pinch bag closers. Whether customers need high volume production lines or hand-held bag closers, Buckle Packaging is able to serve a wide range of industries including agricultural, chemical, food, charcoal, salt, mining , fertiliser, pet food, animal feed, grain, cereal, potatoes and frozen foods. Buckle Packaging provides an after-market service which includes servicing and machine repair should it be required. The company also offers a full range of quality spare parts and peripherals, including stitching threads.
INNOVATIVE SOLUTIONS AND DEDICATED SERVICE
Offering innovative solutions in bag-closing technology, supplying a comprehensive range of quality, robust and reliable ‘end of line’ packaging equipment covering applica -
tions such as heat-sealing, stitching, sewing and stapling.
Buckle Packaging operates from its premises in the industrial hub of City Deep, Johannesburg, where it houses an extensive warehouse, showroom and workshop. With an excellent stock-holding capacity with a ready supply of machinery, spares, thread and other consumables and a dedicated team of trained technicians providing sound advice and technical support.
COMPLIANCE AND GOOD PRACTICE
Buckle Packaging is BEE compliant and practices BBBEE codes of good practice, enabling us to be successfully rated as a Qualifying Small Enterprise (QSE). We are also a member of the Johannesburg Chamber of Commerce and Industry (JCCI). Buckle Packaging is dedicated to giving back to the community by supporting local initiatives and causes. We invest in programs that promote sustainability, growth, and positive impact for the future.
ABOUT US
Since 1979, the Buckle Packaging mission has been to offer the bestquality bag closing technology systems to our clients. Today we are Africa’s largest supplier of industrial bag-stitching machines and heatsealing systems, including the leading Fischbein and Saxon lines.
Buckle Packaging was established in 1979 in South Africa by Alan Mason. This importer and distributor of bag closing packaging machinery, with a steadfast mission of supplying only best-quality machinery, quickly grew in reputation. Today, with a proven track record spanning more than 44 years, Buckle Packaging remains family run. It is an industry leader with an extensive customer base across Southern Africa and across industries.
Buckle Packaging –www.bucklepackaging.co.za
Go with the float!
EcoFloat White enables the move from white HDPE packaging to transparent PET bottles and containers and combining it with a white, opaque sleeve. The low-density sleeve material supports floatation separation from PET during the recycling process.
CCL Label, a world leader in specialty label, security and packaging solutions, has launched a new version of its established EcoFloat low density polyolefin sleeve material, EcoFloat White.
Guenther Birkner, member of the management team at CCL, comments: “EcoFloat White will enable larger recyclability for dairy packaging – we expect it to be a gamechanger. The dairy industry often utilises HDPE bottles for yoghurt and probiotic drinks packaging or the packaging of similar products. Yet these white HDPE bottles are rarely recycled back into food grade applications for several reasons, including strict food contact regulations. Ultimately, the bottles leave the packaging loop.
“We have seen a large trend to move away from HDPE, in favour of PET, which works well in terms of recycled content for food packaging. We are looking to support this trend with a functional product decoration.”
CLOSING THE LOOP ON MILK BOTTLES
“Legislation like the European Green Deal and the Packaging and Packaging Waste Regulation will drive ‘design for recycling’ or eco-design in the coming years. Every industry must develop packaging that is actually recyclable,” explains Marika Knorr, head of sustainability and communication at CCL Label. “Until now, many white HDPE bottles have left the closed loop for food
“By using PET bottles with a white sleeve, dairy brands and manufacturers can achieve two benefits at once”
grade packaging and are lost for re-use in a circular sense. By using PET bottles with a white sleeve, dairy brands and manufacturers can achieve two benefits at once. The whole bottle is fully recyclable, and it is possible to achieve the same look and feel that marketing desires – maximising the messaging and on-pack information provided to consumers. Millions of additional PET bottles will be recycled and turned into a new bottle – giving new life to the packaging.”
ENHANCED BARRIER PROTECTION WITH CARBON-FREE INKS
One vital aspect of packaging for dairy products is the light blocking property to keep contents fresh and to maximise shelf life. In the past, the light blocking barrier was often achieved using a layer of black or silver ink. Although this protected the product contents it could be detrimental to sorting and recycling process because the standard near infrared detection system commonly
used would have difficulties detecting the underlying material.
“As 80% of recycling is sorting, we needed to make sure that our solution is detectable by standard technology used today in the recycling industry,” says Norbert Fenkart, who heads up the R&D department in CCL’s sustainable sleeve label hub in Dornbirn, Austria. “We use carbon-free inks to create additional light blocking properties on the sleeve. These work well in NIR detection* where the underlying rigid PET bottle can be spotted and the bottle sorted into the right waste stream.”
The sleeve is also conducive to the crucial sink/float process step in PET recycling because it is made of a low-density polyolefin material that floats. It detaches automatically from the PET bottle flakes and the density separation is seamless and clean – the heavier PET flakes sink to the bottom of the vessel while the floatable material gathers at the top of the vessel and can be easily captured and removed. The recycler is then left with highquality, clean PET flakes that can be recycled back into food grade packaging, not only for dairy but also other industries.
*Tests were carried out at the renowned sorting and recycling expert, Interzero
Food testing: Beyond the lab
Drawing on their scientific experience at Innovative Research Solutions, Scientists, Anishka le Roux and Dr. Timo Tait highlight that food analysis involves complex and rigorous processes— far more intricate than the simplified portrayals often seen on television.
When thinking about food testing, people often imagine a scene straight out of CSI. A scientist, appropriately clad in an immaculate white coat and safety goggles, inserts a sample into a sophisticated looking machine and presses a few buttons. Moments later a result is neatly printed out and the whodunnit is solved! Yet, whether in high stakes forensics or maintenance of critical food safety standards, the reality of sample analysis looks quite a bit different. The process can be complex. Careful consideration must be given to the nature of the sample type, test specific preparation methods, and relevant controls to ensure accurate and reliable results. Without the correct approach, even the most sophisticated test can produce misleading results.
THE VITAMIN B12 CASE STUDY
Rising demand for alternative diets, food allergies, affordability, and industrial advancements, require critical control of food safety and quality. Yet, although many machines exist to aid in food component analysis, a lot of science happens behind the scenes, even in rapid methods of detection.
For instance, consider cobalamin, a.k.a. vitamin B12. With an adult RDA of 2.4 mcg per day, this essential nutrient plays a crucial role in red blood cell formation, brain function and DNA synthesis. It is found primarily in animal-based foods such as meat, poultry, eggs, and seafood. If you are vegan, you may obtain B12 from supplements.
Several processes are at play to avail B12 to the body and the biochemistry is complex. Yet in brief, protein bound B12 is released in the stomach through the action of hydrochloric acid and pepsin. It then binds to protein called haptocorrin. After further enzymatic processing in the small intestine it finally attaches to intrinsic factor which facilitates its absorption in the ileum to the bloodstream where it can interact with the rest of the body. Untreated, disruption of this process by dietary habits, medical conditions, or medications can lead to B12 deficiency, resulting in fatigue, anaemia, and irreversible neurological damage.
THE ANALYTICAL CHALLENGE
Given its importance, foods are frequently fortified with B12. However, verification of B12 concentration in food products isn’t a one-size-fits-all procedure. Numerous analytical techniques exist, each with its own advantages and limitations, and all influenced to varying degrees by budget, processing time, sample complexity and available infrastructure, to name a few.
The microbiological assay is a common technique based on the principle of measuring the growth of a vitamin B12 auxotrophic microorganism like Lactobacillus leichmanni. By comparison of its growth in relation to a calibrated reference curve, one can estimate the vitamin B12 content in test samples. While this method is highly sensitive and relatively cost effective, it is time-consuming and may not distinguish between active and inactive vitamin B12 analogues, leading to potential inaccuracies in complex food matrices.
Another widely used approach is high-performance liquid chromatography (HPLC), which separates and quantifies vitamin B12 molecules based on their physical and chemical properties. HPLC is fast and offers high specificity, making it an excellent choice for analysing complex food products and distinguishing between different forms of B12. However, this method requires sophisticated
equipment, specialised sample preparation, and may be less sensitive at very low concentrations than the biological assay.
Several other laboratory techniques can be used to determine vitamin B content, with variations in complexity, cost, and sensitivity. The critical point is that no single test works best. The correct method depends on the analyte in question, the accuracy required and a balance between expedience and expenditure.
Enter the importance of sample preparation. An improperly prepared sample can lead to weak or misleading results, just like inadequate evidence collection can compromise an investigation. Sample type, processing steps, and potential interference from other food components all influence the test outcome. Without thorough preparation, all methods will fail to provide an accurate answer to your question.
Portrayals of sample analysis to solve puzzles on popular television shows should probably not take centre stage, yet it is prudent not to forget its importance in the process. It requires time, planning, expertise, and a deep understanding of the biochemical nature of food components and their interactions. The quality of the answer is only ever as good as the effort put into obtaining it.
Protein power rises in Africa
As allergen awareness grows and plant-based diets gain popularity, South Africa’s food industry responds with innovative, protein-rich alternatives.
The rising interest in plant-based diets is shaping food trends worldwide, including in South Africa. Consumers are increasingly seeking healthier, sustainable, and protein-rich alternatives. According to Globenewswire, the meat alternatives market in South Africa is expanding due to growing concerns over health, sustainability, and ethical considerations, while consumption of meat and fish remains stable.
PLANT-BASED FLAVOUR INNOVATION
• Savor-Lyfe CA delivers a non-animal, dairylike flavour profile with aged cheese notes, free from major allergens.
• Savor-Lyfe CI provides an intense roasted chicken flavour, also free from animalderived ingredients.
Both ingredients are ideal for snacks, convenience foods, and ready meals, offering clean-label solutions that align with consumer demands for natural, hassle-free ingredients.
As Lallemand Bio-Ingredients states, yeast is the bridge to the future of food. By leveraging fermentation technology, the food industry can continue to meet consumer expectations for taste, nutrition, safety, and sustainability.
YEAST PROTEIN: A SUSTAINABLE AND HIGH-QUALITY ALTERNATIVE
Lallemand Bio-Ingredients (www.bio-lallemand.com), a privately held Canadian company with expertise in fermentation and yeastbased derivatives, partners with Savannah (https://www.savannah.co.za) to supply the South African food industry with sustainable, nutritious, and flavourful ingredients.
Engevita® HiPRO Beyond is a versatile yeast protein derived from Saccharomyces cerevisiae (baker’s yeast). With a minimum
“Taste remains the decisive factor.”
protein content of 80%, it is a complete protein containing all essential amino acids, including branched-chain amino acids (BCAAs). Unlike many plant-based proteins, Engevita® HiPRO Beyond has a neutral flavour and aroma, ensuring it does not alter the taste, texture, or appearance of food products. It integrates seamlessly into complex food matrices, preserving the sensory appeal of meat alternatives, dairy analogues, and other plant-based products.
Thanks to its quick dispersibility and lack of foaming in aqueous matrices, it can be included in hybrid dairy and non-animal origin alternatives, representing a major source of high-quality protein. In shakes and other drinks, for example, Engevita HiPRO Beyond has been tested at inclusion levels of up to 15%, significantly surpassing the typical 3-8% protein content found in most ready-to-drink protein shakes on the market.
Nutritionally, Engevita® HiPRO Beyond offers a high-quality, complete, and digestible protein source. Unlike certain plant proteins that contain anti-nutritional factors (ANFs) such as lectins and tannins, which can hinder digestion and nutrient absorption, yeast protein is free from these compounds, enhancing its nutritional value. Additionally, its controlled fermentation process minimises contamination risks, providing a safer alternative to agricultural proteins.
From a sustainability perspective, yeast protein production is not reliant on seasonal cycles and requires less land and water than traditional crop-based proteins. The circular economy approach in fermentation further
enhances its environmental benefits, making it a responsible choice for the future of food.
MEETING CONSUMER DEMAND
The importance of allergen-free products in South Africa is increasing due to the high prevalence of food allergies. Approximately one-third of South Africans will experience an allergic disease in their lifetime, with children accounting for 40% of these cases (source: Allergy Foundation South Africa). This has driven consumer demand for allergen-free food options.
To protect food-allergic consumers, South African regulations mandate clear labelling of common allergens, including eggs, cow’s milk, crustaceans, molluscs, fish, peanuts, soybeans, tree nuts, and certain cereals. Additionally, the global allergen-free food market is projected to reach USD 102.7 billion by 2034, growing at a compound annual rate of 7.4%.
As a result, food manufacturers are innovating with yeast extracts and fermentation-derived flavours to enhance the taste of both plant-based and conventional products. These natural ingredients provide umami richness, meat-like and dairy-like flavours without artificial additives or major allergens, supporting the clean-label movement and meeting the expectations of flexitarians and health-conscious consumers.
EVOLVING FLAVOUR TRENDS
South African snacks are known for their diverse and bold flavours, blending traditional tastes with modern innovations. Popular trends include combinations of cheese and meat flavours.
Vegan revolution reshapes food future
South Africa embraces veganism as innovative plant-based ingredients like ashwagandha and amla transform both culinary practices and nutritional supplements.
Veganism is rapidly changing the culinary landscape, providing newer and sustainable solutions to conventional diets. The plant-based revolution is not just a temporary craze but a significant change towards healthier and more ethical eating. The demand for vegan products is increasing globally, which is driven by increased health awareness and environmental and animal welfare issues. Like all other countries, South Africa is also embracing veganism enthusiastically. There is also an increase in consumers and businesses adopting vegan-friendly practices and products, showcasing their commitment to a greener and more sustainable future.
KEY VEGAN INGREDIENTS
The rise in plant-based diets is causing a significant shift in the world’s culinary landscape. Among these, black pepper (Piper nigrum), ashwagandha (Withania somnifera), and amla (Indian gooseberry) are notable for their numerous uses and substantial health advantages.
Amla, rich in vitamin C and antioxidants, is a great addition to vegan diets. It aids in immune function and skin health. In culinary applications, Amla can enhance the
“The plant-based revolution is not just a temporary craze but a significant change towards healthier and more ethical eating.”
nutritional profile of foods and beverages, making it ideal for smoothies, sauces, and dressings. Ashwagandha assists in stress alleviation, increased concentration, and enhanced physical stamina. Its high content of withanolides and withaferin A ensures potency and efficacy, which makes it a valuable ingredient in nutraceuticals. This can be incorporated into vegan recipes such as smoothies, teas, and energy bars, boosting their nutritional value and providing health benefits. Black Pepper significantly increases the benefits of various nutritive substances, making it an essential for vegan diets. Its rich piperine content aids digestion, absorption, and nutrient utilisation. Piperine’s potential to augment the absorption of herbal extracts, vitamins, antioxidants, amino acids, and minerals makes it a
beneficial ingredient in vegan nutraceuticals and functional foods.
Various plant proteins, from soy, pea, and lentils to plant-based proteins, offer a nutritious alternative to traditional animal proteins. One such is Almonds (Prunus amygdalus), which are particularly rich in proteins, dietary fiber, and micronutrients. Almond protein is derived from almonds, which is gluten-free, so it makes an excellent choice for people with gluten sensitivities or celiac disease. It is also vegan protein derived from almonds. These ingredients support a sustainable and health-conscious lifestyle and enhance the nutritional profile and efficacy of vegan foods and supplements. As the demand for plant-based products continues to rise, these innovative ingredients and processes will play a crucial role in meeting consumer needs and promoting overall well-being.
DEMAND IN VEGAN PRODUCTS
The various innovative techniques employed to process vegan products are transforming the increased production of vegan ingredients. With a growing demand for plant-based diets, home cooks and chefs are looking into innovative methods to make delicious and nutritious meals using vegan ingredients.
VEGETARIAN INGREDIENTS & PROCESSING
For instance, eggs can be substituted with aquafaba in baking which works wonderfully as a substitute for egg white. In addition, dairy milk can be replaced with almond, soy, or oat milk, giving a range of flavours and nutritional benefits. Meat substitutes such as jackfruit and mushrooms are being used to create rich, savoury dishes that mimic the texture and taste of meat. Nutritional yeast is another such trend, providing a cheesy flavour to dishes without any dairy. These innovations meet vegan diets and enhance the culinary experience with diverse and healthful options. In addition to these culinary innovations, it is very important to address
the environmental concerns caused by industries. Several eco-friendly methods, such as reduced water usage, energy-efficient processes, and reduction in waste, are becoming crucial practices in the manufacturing industries. Another way is to employ biodegradable or recyclable packaging materials, which reduces plastic waste and environmental pollution. These methods are very helpful in conserving resources and also in minimising the negative impact on the environment caused by food production. The demand for plant-based food products is rising globally and in South Africa. Globally, the plant-based protein market is projected to grow 77.8 billion U.S. dollars in 2025 and is expected to double by 20301. In South Africa, vegan takeaway orders increased by 71% during the 2020 lockdown, reflecting a significant shift towards plant-based diets2. Additionally, the number of vegans in South Africa has doubled over the past five years, with approximately 1% of the population now identifying as vegan3.
CONSUMER PREFERENCES
Consumers are increasingly seeking vegan products that offer health benefits, excellent taste, texture, and variety. Research indi-
FAST FACT
Vegan takeaway orders in South Africa increased by 71% during the 2020 lockdown, with the number of vegans in the country doubling over the past five years.
cates that taste remains a critical factor, with consumers looking for plant-based products that closely mimic the taste and texture of animal-based foods, which are both nutritious and sustainable. The key to success in this market is providing vegan products that deliver a satisfying sensory experience while meeting health and environmental expectations. By incorporating innovative vegan ingredients into our daily routine, we can enjoy delicious, nutritious meals that support health and well-being. As the demand for plant-based products grows, continuous innovation in vegan nutraceuticals and culinary applications will also play a crucial role in promoting humankind’s overall health and well-being.
References:
1. Website:https://www.statista.com/statistics/1280394/global-plant-based-food-market-value/. Accessed on 09th April 2025.
2. Website:https://www.vegansociety.com/ news/media/statistics/worldwide. Accessed on 09th April 2025.
3. Website:https://www.businesses-south-africa.co.za/portal/article/4420/ veganism-surges-in-south-africa-embracing-plant-based-diets. Accessed on 09th April 2025.
Images: supplied by Getty Imagaes
Universal plant protein solution
NiHPRO’s revolutionary MPi technology transforms plant proteins into a highly bioavailable, allergen-free formula rivaling whey in performance and taste.
In today’s health-conscious world, the search for a truly inclusive protein is more important than ever. Enter NiHPRO®, a next-generation protein isolate designed to meet the needs of virtually anyone — vegan, vegetarian, lactose-intolerant, allergensensitive, or simply ingredient-aware. Developed with the slogan “Protein for EveryBODY,” NiHPRO® isn’t just a marketing claim — it’s a nutritional reality. Made from hydrolysed rice and pea protein and powered by advanced Molecular Protein Infusion (MPi™) technology, this innovative ingredient sets a new standard in the world of functional, plant-derived proteins. What makes NiHPRO® different from standard plant proteins? The answer lies in its patented MPi™ technology, which transforms multiple plant proteins into a single, highly
DID YOU KNOW
NiHPRO® delivers a PDCAAS score of 1 and a DIAAS score of 116 — performance indicators that actually surpass traditional whey protein.
”Forged by nature, backed by science, and driven by inclusivity, NiHPRO® is more than just a plant protein — it’s Protein for EveryBODY.”
bioavailable protein particle. The result is a smooth, creamy mouthfeel with no grittiness, a neutral base ideal for flavouring, and exceptional digestibility — all without the bloating or discomfort often associated with other proteins.
A PROTEIN FOR ALL
Unlike many vegan proteins that struggle to match the amino acid profile of animal-based alternatives, NiHPRO® delivers a PDCAAS score of 1 and a DIAAS score of 116 — performance indicators that rival and surpass whey protein. It also boasts a high leucine content, essential for muscle repair and growth, making it a strong contender for athletes, active individuals following plant-based
diets, and especially those on calorie-restricted plans using GLP-1 therapies or other satiety-inducing products, where preserving muscle mass during weight loss is critical.
Perhaps the most compelling feature of NiHPRO® is its accessibility. It is entirely free from lactose, soy, gluten, added sugars, GMOs, and the top 24 food allergens. With a growing percentage of the global population affected by food sensitivities or dietary restrictions, NiHPRO® offers a truly inclusive solution that doesn’t sacrifice flavour, nutrition, or texture. From functional beverages and ready-to-mix powders to protein bars and snacks, NiHPRO®’s versatility is unmatched. It’s designed for those who demand clean-label, high-performance nutrition without compromise. Whether you’re formulating for health-conscious consumers, elite athletes, or everyday individuals seeking better options — NiHPRO® delivers. Forged by nature, backed by science, and driven by inclusivity, NiHPRO® is more than just a plant protein — it’s Protein for EveryBODY.
Chempure – www.chempure.co.za
Maximising flavour and efficiency in extraction
Did you know over 70% of coffee and tea extraction efficiency depends on particle size? From maximising flavour capture to ensuring consistent quality, precise size reduction is essential for producing premium coffee and tea.
Did you know over 70% of coffee and tea extraction efficiency depends on particle size? In a market where flavour and consistency define product success, manufacturers can’t afford to get this step wrong.
Achieving a premium end product starts with precise size reduction of your raw ingredients, ensuring optimal surface area for flavour capture. When particle size is inconsistent, extraction efficiency suffers — leading to wasted product, undesirable bitterness, or weak flavour profiles.
For processors using integrated extraction systems, controlling the particle
size of roasted coffee beans and tea leaves is critical. Too coarse, and valuable flavour compounds may not be fully extracted. Too fine, and excess bitterness or over-extraction can occur. Achieving the perfect balance in particle size requires advanced technology and this is where Comitrol® processors from Urschel make all the difference.
PARTICLE SIZE IN EXTRACTION
In modern coffee and tea processing, the ground ingredients are mixed with water to create a slurry — a thick liquid mixture that allows for efficient extraction of flavour compounds. This process is essential in the production of coffee essences, instant coffee, and tea concentrates.
At this stage, the efficiency of flavour extraction is directly linked to how precisely the ingredients have been reduced in size.
Inconsistent or oversized particles may result in uneven extraction, reducing yield and overall quality.
Urschel’s Comitrol processors ensure a highly controlled, uniform particle size, allowing manufacturers to achieve: Maximised flavour capture – More surface area exposure leads to greater aroma retention.
Higher yield efficiency – Improved extraction of soluble coffee or tea compounds. Process consistency – Ensures uniformity across production batches.
Comitrol M3600S – Uniform particle size for optimal extraction.
Comitrol M3600S® is a leading solution for grinding roasted coffee beans and tea leaves before extraction. It’s designed for precision size reduction, ensuring particles are uniform and optimal for slurry preparation.
By maintaining tight control over particle size, Comitrol M3600S prevents inconsistencies that lead to flavour degradation or loss. This translates to a better-quality final product — whether for coffee extracts used
in ready-to-drink (RTD) applications or premium instant tea concentrates.
URSCHEL COMITROL M1700
For manufacturers requiring greater flexibility in size reduction, the Comitrol Processor M1700® provides multiple cutting options in a single machine. This model allows processors to fine-tune particle size based on their specific application, for example: Finely milled coffee or tea powders for instant extraction.
Micro-cut tea leaves for enhanced flavour infusion.
Pre-ground coffee for instant formulations with consistent texture.
Comitrol M1700’s preci sion cutting heads ensure that every batch meets the required specifications, reduc ing waste and improving process efficiency.
“Achieving the perfect balance in particle size translates to superior flavour, higher yield efficiency, and consistent quality in every batch. ”
PROCESSING EFFICIENCY
Beyond flavour optimisation and helping you bring your best product to market, the Comitrol series from Urschel delivers additional operational benefits, including: High throughput – Handles large volumes
with minimal operator intervention. Sanitary, enclosed design – Prevents dust, vapour, or liquid escape, ensuring cleanliness. Low maintenance – Durable stainless-steel construction for easy cleaning and longevity. Comitrol M3600S and M1700 are tailored solutions to meet the demands of modern extraction systems, ensuring superior results in every batch.
For coffee and tea manufacturers aiming to maximise flavour retention, optimise extraction, and enhance product consistency, investing in precision size reduction technology is essential. Both the Comitrol M3600S and Comitrol M1700 models will ensure superior results in every batch. By utilising advanced size reduction equipment, manufacturers can produce higher-quality extracts, increase efficiency, and deliver premium coffee and tea products to a global market.
To access video, check out the Food Review Digimag.
Future-focused filling
Molenaar’s Anefill technology delivers precision, adaptability and cost-efficiency for Southern African beverage manufacturers seeking excellence in their filling operations.
Precision, hygiene and efficiency are more important than ever in the food and beverage industry. Choosing the right technology can make the difference between operational success and expensive inefficiencies. That’s why Molenaar has placed strategic focus on a key innovation in their filling portfolio: Anefill.
Molenaar, founded in 1949 and now run by third-generation Managing Director Stefan Molenaar, has a long and trusted legacy of serving Southern Africa and beyond with world-class manufacturing and engineering solutions. As part of their strategy, Molenaar recognised the need to focus on solutions that bring the most value to their clients. Anefill represents a clear step forward in beverage filling technology.
THE HEART OF THE PRODUCTION LINE
While many components make up a complete production line, few are as crucial as the filler. According to Molenaar, the filling and closing stage is the heartbeat of any filling line. Beverages like beer, cider, iced teas and juices rely heavily on reliable, hygienic filling systems and this is where Anefill shines.
Anefill forms a core part of Molenaar’s strategy to deliver solutions across five critical points: bulk handling (starting with de-palletizing), filling and closing, incontainer-processing, end-of-line packaging, and palletizing. Molenaar’s Packaging Equipment division made a strategic shift several years ago to focus specifically on rigid packaging – PET, glass and cans – and the decision has paid off. Anefill’s technology complements this direction with a strong combination of innovation, adaptability and user-oriented design.
VERSATILE, ACCURATE AND BUILT FOR SPEED
One of the key differentiators of Anefill is its ability to handle a wide range of beverages
"The filling and closing stage is the heartbeat of any filling line. Beverages like beer, cider, iced teas and juices rely heavily on reliable, hygienic filling systems and this is where Anefill shines."
and viscosities, including beer, carbonated soft drinks (CSDs), cocktails, wine, sparkling wine, and carbonated water, as well as hot fill applications for natural juices.
Equipped with electro-pneumatically controlled filling valves, Anefill offers high repeatability and accuracy. The system supports several filling technologies, from vent-tube level filling to volume-based and conductivity probe-level filling, all optimised to match customer needs. In short, it brings flexibility without compromising precision.
EFFICIENCY MEETS INNOVATION
In terms of performance, Anefill goes beyond expectations. Its ability to fill at ambient temperatures eliminates the need for can warmers in certain applications, saving significantly on both energy consumption and upfront capital investment. For both smaller companies and high-throughput facilities, this benefit can’t be overstated.
This was particularly evident during a recent installation for a leading South African energy drinks brand. Molenaar used Anefill to deliver an advanced solution capable of filling 40,000 cans per hour at 20°C, bypassing the need for post-fill warming. The client benefited from reduced operational costs and initial capital investment without sacrificing output.
BUILT FOR HYGIENE, DESIGNED FOR INTEGRATION
Hygiene, maintenance and waste reduction are all critical factors in modern food and beverage filling environments. Anefill’s allin-one filling solutions for cans, glass and PET are designed with these principles in mind. Backed by Molenaar’s local support and service capabilities, these machines are expertly maintained and built for long-term reliability.
Integration into existing lines is seamless. Anefill machines can either replace singleformat machines or upgrade existing lines to run multiple formats – for example, glass and cans on a single machine. With speeds ranging from 4,000 to 60,000 containers per hour, this scalability ensures it suits operations of every size.
WHERE IS THE INDUSTRY HEADED?
Molenaar has noted a significant increase in demand for can filling solutions, particularly within the Southern African market. As consumer preferences evolve and canned beverage products continue to trend upward, manufacturers are looking for reliable solutions that deliver sustained efficiency and long-term savings. Anefill’s technology, speed and temperature flexibility help manufacturers achieve this by reducing ongoing operational costs.
H G Molenaar - www.hgmolenaar.com
Images: Supplied by HG Mullernaar
Anefill mixing and carbonation system with 2-stage vacuum water deaeration.
Fully integrated Anefill filler and Angelus Seamer block with automated lid feed system.
The Future of Sweetened Beverages
The beverage industry is undergoing a massive transformation, driven by consumer demand for healthier, natural, and sustainable ingredients.
Among the most revolutionary innovations in this space is Stevia, a next-generation sweetening solution that combines nature’s best with cutting-edge technology. As brands seek alternatives to traditional sugar and artificial sweeteners, Stevia stands out as a game-changer for modern beverage formulations.
THE SWEET STORY OF STEVIA
Stevia, a plant native to South America, has been used for centuries by the Guaraní people of Paraguay and Brazil as a natural sweetener. The leaves of the Stevia rebaudiana plant contain compounds known as steviol glycosides, which provide an intensely sweet taste without calories. Unlike sugar, which contributes to health concerns like obesity and diabetes, stevia offers a clean, guilt-free sweetness, making it an ideal choice for health-conscious consumers.
BOTTLING & FILLING TECHNOLOGY
Stevia Andromeda transforms the beverage landscape with its natural sweetness, helping manufacturers reduce sugar while maintaining taste consumers love.
Over the years, technological advancements in stevia extraction and refinement have led to improved taste profiles, eliminating the bitter aftertaste once associated with early stevia formulations. Stevia Andromeda, a pure grade of Stevia represents the pinnacle of these advancements, delivering a sugar-like experience with superior taste and functionality.
STEVIA ANDROMEDA STANDS OUT
Traditional stevia extracts often faced challenges in beverage applications due to
EvoFiLL PET: Efficiency redefined
Sidel introduces EvoFILL PET - its new filler for water and still beverages. The compact new design offers enhanced hygiene and quality, while also improving sustainability and contributing to a reduced total cost of ownership.
With the EvoFILL PET, packaging solutions leader Sidel has taken a further step forward with its filling innovations. The space-saving filler can handle high production speeds of up to 90,000 bottles per hour (bph) with a footprint that is 15 percent smaller. “The simplified configuration of the EvoFILL PET, which includes a reduced number of transfer star wheels and a more compact front table and process unit, makes it easier to operate, maintain and clean,” explains Tommaso Tegoni, product manager filling, at Sidel. “These factors contribute to optimal hygiene, which is very important to all our customers. Its unique architecture makes it
best-in-class.”
Made for a growing market: The water industry is expanding rapidly, especially in countries like China, India, and Turkey, where it’s the fastest-growing category driving PET growth. Consumer packaging choices are influenced by various factors, including ergonomic needs, lifestyle preferences, sustainability claims, and budget constraints. Customers must also consider local legislation, product positioning, logistics, and evolving consumer perceptions. Notably, family pack consumption is on the rise, while single-serve formats are decreasing. Health and price remain key considerations for bottled water.1
CONTROLLED ENVIRONMENT ENHANCES QUALITY
The ergonomic design ensures a consistent and repeatable performance that can be used by operators of all skill levels. EvoFILL PET’s reduced filler enclosure offers a controlled environment for flowmeter contactless filling, assuring product safety and quality, while preserving bottle integrity with gentle neck handling. Starting at 24 and ranging up to 144 filling valves, with various pitch and filler diameter sizes, EvoFILL PET can handle a wide range of speeds as well as bottle sizes from 0.1 to 10 litres.
Sidel - www.sidel.com/en
Images: Supplied by Sidel
solubility issues, delayed sweetness onset, or lingering bitterness. Stevia Andromeda solves these problems with enhanced formulation techniques that create a more sugar-like taste experience. With an improved taste profile, advanced glycoside compositions reduce bitterness and enhance sweetness perception. Its high solubility makes it perfect for a range of beverages, from carbonated drinks, iced tea, flavoured water, and concentrated drinks. Additionally, it is a natural and sustainable sweetener, sourced from non-GMO stevia plants and processed using eco-friendly methods. Most importantly, it allows beverage manufacturers to significantly reduce sugar content without compromising on taste.
BEVERAGE INDUSTRY APPLICATIONS
The versatility of Stevia Andromeda makes it an ideal ingredient for a variety of beverage categories:
• Carbonated soft drinks: With growing regulations on sugar levels in sodas, brands are turning to Stevia Andromeda to retain the sweetness consumers love while reducing sugar.
"Traditional stevia extracts often faced challenges in beverage applications due to solubility issues, delayed sweetness onset, or lingering bitterness."
• Functional and energy drinks: These beverages demand clean-label ingredients without compromising on flavour, making stevia a preferred choice.
• RTD (Ready-to-Drink) teas and coffees: The mild and pleasant sweetness complements natural tea tannins and coffee bitterness without overpowering the drink.
• Alcoholic Beverages : With the rise of low-sugar cocktails and hard seltzers, stevia’s clean sweetness is a perfect match.
THE FUTURE OF STEVIA IN BEVERAGES
As the global beverage market shifts toward clean-label, reduced-calorie, and functional
products, the demand for high-performance sweeteners like Stevia Andromeda is set to rise. Regulatory bodies continue to push for sugar reduction, and consumers are increasingly scrutinizing ingredient lists. In this landscape, beverage manufacturers that leverage innovative stevia solutions will have a competitive edge.
Stevia Andromeda not only meets the evolving needs of the industry but also delivers a superior sensory experience, proving that health and taste can go hand in hand. With this revolutionary ingredient, the future of sweetened beverages is here - and it’s naturally delicious.
Howtian – www.howtiangroup.com
Bragan Ingredients –www.braganingredients.co.za
Modernisation triples Schweppes Zimbabwe output
KHS’s new PET line installation has transformed Schweppes Zimbabwe’s production, increasing capacity by 300% while reducing costs by 80%.
Until very recently, the production shop at Schweppes Zimbabwe Limited in the Willowvale industrial area in the capital of Harare called for low volume outputs. The recent installation and commissioning of a completely new non-returnable PET line had the beverage producer convinced; it is equipped, among other things, with a compact InnoPET BloFill stretch blow molder/filler block for the manufacture and filling of up to 36,000 containers per hour, the efficient Innoket Neo labeler for roll-fed labeling of the bottles, the Innopack PSP Advanced shrink packer and the flexible Innopal PB N palletizer. Continuous monitoring by KHS inspection technology ensures that only containers of perfect quality leave the plant. There were many reasons behind the decision to award the Dortmund turnkey supplier the contract, as Ms Ropafadzo Gwanetsa, corporate affairs executive at Schweppes Zimbabwe Limited explains. “KHS is considered to be a reliable systems provider by our parent company, The Coca-Cola Company, and is valued for its expertise in highly efficient filling and packaging systems. Its range of holistic services that includes extensive technical support is also convincing.”
PRODUCTION CAPACITIES INCREASED BY 300%
SZL continues to be extremely enthusiastic about the speed of the line in particular; compared to the previous competitor setup, Gwanetsa reckons that production capacity has increased by 300% – so much
so, in fact, that the company’s current warehouse will probably have to be enlarged. This was a necessary step to take, for the demand for filled juice from flagship brands Mazoe Orange Crush or Minute Maid and for Bonaqua and Schweppes still water continues to grow on the domestic and regional markets. Production is also proving more professional than before in its flexible processing of various packaging formats holding between 400 milliliters and two liters. Gwanetsa illustrates the positive development brought about by modernisation with further figures. “We’ve managed to cut our overall costs by about 80% compared to the former setup, with a 10% reduction in personnel requirements making a positive contribution to this.”
Regarding resource savings, the new KHS plant engineering also scores with an up to 30% decrease in energy consumption, savings in water and CO2 and similarly
“We’ve managed to cut our overall costs by about 80% compared to the former setup, with a 10% reduction in personnel requirements making a positive contribution to this.”
reduced labeling costs. “Together with the entire group, we’re adopting an ambitious sustainability strategy with a directly noticeable cut in greenhouse gas emissions and also aiming for climate neutrality. Our state-of-the-art KHS technology is helping us to successfully pursue this objective.”
LESS PLASTIC USE THANKS TO LIGHTWEIGHTING
Savings in resources are also being made by consumption of less material for primary packaging. Thanks to proven KHS stretch blow molding technology, high-quality lightweight PET containers are now manufactured using up to 10 to 15% less raw material. Gwanetsa mentions a further major criterion with respect to sustainability: the long service life of the machines. The longer the bottler operates a line, the lower its ecological footprint throughout its entire life cycle.
Mastering beverage canning
CFT Spa, an Italian manufacturer of beverage processing equipment, has recently upgraded its unit “Master C Tech”, a versatile filling and seaming machine designed for efficiency and precision.
The Master C Tech is a monoblock system, meaning it combines the filling and seaming processes into a single unit. This streamlined approach simplifies operation and reduces footprint requirements. The machine excels at filling both still and carbonated beverages into cans, making it suitable for a wide range of beverage producers.
MAIN TECHNICAL FEATURES
The Master C Tech is equipped for high-volume production while maintaining precision:
• Scalable Filling Capacity: The machine can accommodate up to 132 filling valves and 4 seaming heads, allowing to tailor production to a wide range of specific needs
• PLC-Controlled Filling: For consistent and reliable operation, the filling valves
KEY BENEFITS
The Master C Tech boasts several key advantages that contribute to a superior canning experience:
High Fill Point Accuracy: Thanks to flow-meter technology, the Master C Tech ensures precise filling, minimising product waste and maximising consistency.
Superior Seaming Quality: An electronic seamer guarantees perfect can closure, safeguarding product integrity and extending shelf life. Uncompromising Quality: CFT manufactures each component of the Master C Tech, from filling valves to chucks and rolls, with the highest quality standards to deliver optimal performance.
“The machine can accommodate up to 132 filling valves and 4 seaming heads, allowing to tailor production to a wide range of specific needs.”
are controlled by a programmable logic controller (PLC).
• Optional Automatic Dummy Caps: Enhance your production workflow with the optional automatic dummy cap feature.
• Performance Monitoring: All machine’s operations can be monitored thanks to the CFT proprietary software MementoTM, capable of storing operational data for one year and give to operators all the needed insights for smooth and efficient performances.
For beverage producers seeking a reliable and efficient can filling and seaming solution, the Master C Tech by CFT Spa is a compelling choice. Its combination of precision filling, superior seaming, and highquality construction ensures a seamless and high-performing canning operation.
USS PACTECH
USS Pactech has been supplying and servicing packaging equipment to the FMCG and pharmaceutical industries in South Africa and Sub-Saharan Africa since 2000. Our company has its head office in Bryanston, Johannesburg with branch offices and service support in Durban, Cape Town and Gqeberha. Our success is based on a formidable
track record of installations and projects with almost every large FMCG and pharmaceutical company in South Africa and beyond. We partner with leading OEM’s that are highly specialised and have core competence in their respective fields and industries, coupled with local engineering and service resources. Our seamless, integrated approach towards local valueadded service solutions encompasses consultation, project management, turn-key competence, after-sales service, technical support and skills development. In short, 360 ° solutions and partnerships with our clients.
CFT GROUP
Our history begins in 1945, from the idea of the entrepreneur Camillo Catelli, who started producing machines for the Tomato processing industry in a small factory. Since then, we have never stopped growing, innovating and considering our company not only a business, but a mission driven by an important belief: “Leaders have strong background. Leaders understand, anticipate and drive market needs”
Global Beverage Innovation Takes Centre
As the beverage industry’s most anticipated global gathering approaches, drinktec is poised to once again bring together the brightest minds and most influential companies in Munich. This quadrennial trade fair serves as the definitive showcase for cutting-edge technology, groundbreaking innovations, and future-forward solutions across the entire beverage and liquid food value chain.
specialised innovators. Spanning everything from processing technology and filling solutions to packaging innovations and sustainability initiatives, drinktec offers a comprehensive view of tomorrow’s beverage landscape.
“What makes drinktec truly exceptional is its ability to gather the entire global beverage ecosystem under one roof,” explains Petra Westphal, Exhibition Director.
The world’s premier beverage industry exhibition drinktec prepares to transform Munich into the epicentre of drinks technology and innovation. Drinktec – www.drintec.com
With exhibition halls already approaching full capacity, the 2025 event promises an unprecedented concentration of industry leaders, from multinational corporations to
“It’s where deals are made, partnerships are formed, and the future direction of our industry takes shape.”
For manufacturers and brands navigating
rapidly evolving consumer preferences and sustainability requirements, drinktec provides invaluable access to technological solutions that address today’s most pressing challenges. The exhibition showcases innovations in energy efficiency, water conservation, alternative packaging, digital transformation, and automation – all critical components for companies looking to maintain competitive advantage.
Smart packaging slashes downtime fast
Cama Group comes to the aid of a leading dairy product manufacturer as it targets batch changeover times and broader process improvements.
Across the entire value chain of modern industrial operations, one of the most important metrics that production managers, operations directors and plant owners constantly seek to optimise is operational equipment effectiveness, or OEE. When OEE is improved, everything else is too – including efficiency, throughput, uptime and profitability – and, from a financial perspective, so is the total cost of ownership (TCO) and project payback.
OPTIMISED OEE
And it was the optimisation of OEE that prompted a major global dairy-product manufacturer to seek out a new packaging technology supplier for its specialised nutrition products, with its search for best-in-class packaging solutions leading it to global packaging specialist Cama Group. The project entailed the design, test and development of a machine or line that could deliver a variety of packaging formats for 125- and 200-ml plastic bottles. Both variants required either 24 bottles in six sets of 2 x 2 sleeved arrays packaged into a wraparound case, or simply 24 individual bottles into a wraparound case, all on the same machine. The packaging design was globally recognised and was still being used by incumbent machines that were not ready to be replaced, so this
“This ability to deliver precisely what the customer wants is why we see so much repeat business. With such a broad range of technologies and formats, we can tick all the boxes, as opposed to just a few.”
had to remain the same. But what could be changed – in this case significantly – was the downtime, which at its current duration had a negative impact on OEE and everything associated with it.
TACKLING DOWNTIME
“The customer has four lines undertaking this packaging process,” explains Sara Rossetti, Sales Engineer at Cama Group. “We were asked to replace the oldest line, with the possibility of the other lines following in the future. The main issue the customer faced was downtime. Although the machine speeds are similar, product changeovers on the older machines simply take far too
long, not only to undertake the initial tooling changeover, but also to make all the micro adjustments required to ensure optimal operation. And these adjustments continued when the shift changeovers took place, as each operator had his or her own way of doing things.” Cama’s first job, as with all its projects, was to sit down and really listen to the customer and appreciate exactly what it is they required. “We worked with their engineering and plant team for a long time to find the best possible layout for the line,” Rossetti elaborates. “At first we started with three machines before evolving towards a monobloc format. Our machine range and the agility of its design allows us to seamlessly merge our packaging technology into the most awkward areas of real estate, something the existing machine supplier was unable to do.
REMOVING COMPLEXITIES
The customer was also impressed with Cama’s project-management capabilities and structure, which removed complexities and added support as and when required. “The factory acceptance test (FAT) took place at our plant near Milan,” Rossetti continues, “with our engineering team working very closely with the customer’s team, where questions were still being asked and answered. It was a very open two-way
Images: Supplied by Cama Group
dialogue, which is always the case working with Cama as we set out a precedent to work in a harmonious and co-operative manner.”
The machine developed for the customer is a combination monobloc from Cama’s IF range, which incorporates sleeving and case packing on a single machine, thanks to its two-sided operation. In operation, the bottles arrive in a single lane, before being phased by lateral belts into two different areas, depending on the packaging type required – sleeved or loose. If they are being sleeved, a robot erector picks sleeve blanks from the six magazines to create a cluster of erected sleeves. A two-axis robot then picks the bottles and places them onto the sleeves before they are transferred to a robot-equipped closing station, which folds and glues the upper flaps. The sleeved clusters are then passed to the case-pack-
ing area where the waiting cases – erected in parallel by a case erector – receive the correct number of clusters from a two-axis robot, before being closed and glued. If the bottles are to be packaged individually, a bypass conveyor is used to transport them directly to the case-packing area, where the same robot loads them into the pre-erected cases, using a different robot end effector.
FULL DIGITALISED PACKAGE
The machine uses Cama’s class-leading Industry 4.0 technology, too. “The customer saw the benefits of the full package we offer,” Rossetti adds, “which includes augmented and virtual reality (AR & VR) for training, maintenance, operation and spares, and seamless integration with our RFID-driven changeover solutions, which are primarily toolless. In combination, this means that
To access video, check out the Food Review Digimag.
FAST FACT
Cama’s packaging system can process up to 24 bottles per case in multiple formats while allowing operators to prepare for the next product batch without stopping production.
changeovers are not only more intuitive and less prone to error, but are also much faster, delivering increased uptime and, as a result, better OEE. What is more, when running in individual-bottle mode, the cluster section can be modified for the next cluster batch while the machine is still running. This removes even more potential downtime.”
Cama was up against the incumbent supplier at the bid stage, but the astounding flexibility, functionality and operational improvements it could offer made the customer’s decision very easy. And this is the case with many of the projects it undertakes. Technology may have played a pivotal role in this case, but the human factor also had a lot of influence, with the customer feeling that it was really being listened to, and Cama feeling very appreciated by the engineering team.
“Had the customer asked for three separate machines we could have delivered too,” Rosetti concludes. “This ability to deliver precisely what the customer wants is why we see so much repeat business. With such a broad range of technologies and formats, we can tick all the boxes, as opposed to just a few, which makes us stand out in what is a highly competitive industrial segment.”
Cama Group – www.camagroup.com
Precision Testing Protects Health
For thirty years, MLS Laboratories has provided crucial testing services ensuring food safety and quality across South Africa.
In today’s world, where the safety and quality of food products are non-negotiable, laboratories providing testing services play a pivotal role in protecting public health. One such institution leading the way in reliable testing services is MLS Laboratories, a renowned name in the field of laboratory testing for the past 30 years.
By staying ahead of industry trends, MLS ensures that its services are adaptable to the evolving needs of its clients. Whether it’s testing for emerging pathogens or ensuring that new, innovative products meet safety requirements, the lab’s capacity for innovation makes it a key partner in industries where precision and foresight are paramount.
MLS Laboratories offers a wide range of testing services, including food safety testing, nutritional testing, environmental testing, and the testing of products for harmful contaminants such as heavy metals, pesticides, and microbiological agents. The laboratory ensures that results are accurate, reproducible, and scientifically sound. This commitment
It’s the only one of its kind in the country to target decision makers in the manufacturing of food, beverages and their related industries. It offers incisive and authoritative reports on all aspects of the process, from raw material sourcing, to manufacturing and packing, right down to the distribution and marketing of finished goods. Food Review informs readers about the introduction of new ingredients, equipment, products and packing, and provides objective commentary on cuttingedge local and international market trends and issues.
to quality is not just about meeting regulatory standards—it’s about safeguarding the well-being of individuals, communities, and ecosystems at large.
NATIONWIDE EXCELLENCE AND ADVANCED MYCOTOXIN TESTING
MLS National Laboratory Services and Supplies is a fully ISO 17025 laboratory based in Midrand, KZN and Cape Town, with a significant footprint across South Africa. Our methods enable us to provide preliminary reports within 48 hours and final reports within 5 days for certain tests. Our services include microbiological, chemical, organoleptic, nutritional, allergen, DNA, effluent water, pesti-
“MLS National Laboratory Services and Supplies is a fully ISO 17025 laboratory based in Midrand, KZN and Cape Town, with a significant footprint across South Africa.”
cide residue, shelf-life testing, sample packs, sample collections, trend analysis, and more. Our Electronic Limbs System allows clients to access all their results, trend analysis, graphs, and monthly, quarterly, or annual reports at any time through a personalized dashboard. MLS Laboratories recently upgraded its analytical testing facility and is ISO 17025 accredited for testing aflatoxins using HPLCMS/MS to meet regulatory limits for aflatoxins in peanut and nut products.
Mycotoxins are secondary metabolites produced predominantly by Aspergillus and Fusarium fungi. Groups of mycotoxins include trichothecenes, fumonisins, aflatoxins, and ergot alkaloids. Of all the mycotoxins, aflatox-
ABOUT LTL GROUP
LTL Group of Companies has specialised in the field of Food Safety Audits to the Retail and Food Service Industry as well as Quality Assurance, Health and Safety, Environmental and Laboratory Analysis. Our success is due to our qualified and competent personnel, our quick turnaround time, value for money and passion.
ins are the most poisonous group, with Aflatoxin B1 recognized as a liver carcinogen. The presence of aflatoxins in food has become a significant concern, as peanut and nut products are frequently contaminated. Although the precise reasons why fungi produce these toxins remain somewhat unknown, the general consensus is that they produce these toxins as a survival mechanism in response to seasonal changes.
In conclusion, MLS Laboratories provides a crucial service that impacts a variety of sectors. Their testing services not only ensure compliance with regulatory standards but also safeguard public health, promote environmental protection, and support businesses in achieving quality assurance.
DID YOU KNOW?
MLS Laboratories can provide preliminary testing reports within 48 hours and final reports within 5 days for certain tests.
Group – www. ltlgroup.global
Analysing Moisture, Protein, and Fat Content
Food analysis is critical in today’s food production industry, serving multiple essential functions from quality control to regulatory compliance and economic optimisation.
Three key parameters—moisture, protein, and fat content—stand at the forefront of food analytical chemistry, providing crucial data that impacts everything from shelf stability to nutritional labeling and production economics. This article explores the significance of these parameters and the various analytical methods employed in today’s food laboratories for their accurate determination.
DETERMINATION OF MOISTURE
The moisture content of raw materials, such as grains or finished products can be an indication of their storage stability. Moreover, moisture is one of the parameters that can generate the highest production margins. If there is a limit on the amount of moisture in a product, it is profitable to keep the water content as close to this limit as possible without crossing it. The water content is traditionally measured with moisture balances or titration. Moisture content is also one of the prime examples for NIR analyses, especially for fast and reliable at- and online measurements.
Labotec’s Precision Moisture balances measure moisture content, while the Thermo Scientific Orion Star T940 all-in-one titrator provides flexible pH, redox, and ion concentration titrations. Pairing the titrator with premium ROSS pH electrodes or Orion redox and ion-selective electrodes offers enhanced measurement capabilities.
Determination of protein content: Proteins are essential nutrients for both humans and animals and an important quality parameter in food production. The primary reference method for measuring protein content of foods is the Kjeldahl method. In this method, protein is broken down to ammonia, the
“The water content is traditionally measured with moisture balances or titration.”
nitrogen content is measured and this value is multiplied by a specific factor to obtain the protein content. Besides the Kjeldahl method, NIR is a well-established technology to determine nitrogen/protein. Determination of fat content: Fat is an important parameter in food products, such as oilseeds, meat, dairy, and others. Fats have a high energy content, play a vital role as transporters of flavour, and substantially contribute to the mouthfeel of food. Soxhlet extraction is the reference method for the measurement of free or total fat and is preceded by an acid hydrolysis step. The fat is then extracted with an organic solvent. Other methods for fat determination include NIR, NMR, or specific extraction methods depending on the sample type (e.g. Mojonnier for dairy).
LABOTEC: YOUR PARTNER IN FOOD ANALYSIS
Labotec, as the local supplier for all laboratory equipment mentioned in this article including Buchi’s comprehensive range of analytical solutions, provides South African food manufacturers with access to state-of-the-art instrumentation, technical support, and application expertise.
LABOTEC PRECISION MOISTURE ANALYSERS
The MT range of moisture analysers from Labotec Precision Balance Series offers moisture analysis for all industries. This is made easy with a halogen lamp to ensure
uniform heating and reliable results with a readability up to 0.01% and 110g capacity. They also feature built-in memory and a removable pan handler for easy cleaning.
THERMO SCIENTIFIC ORION STAR T940 ALL-IN-ONE TITRATOR
Dedicated automatic all-in-one titrator that makes the conversion from manual to automatic titrations simple and convenient. Perform pH, redox or ion titrations on one easy-to-use system.
Use the Orion Star T940 all-in-one titrator for flexible pH, redox and ion concentration titrations including equivalence point titrations, pre-set pH or mV endpoint titrations plus multiple known addition (MKA) mode for automated known addition of various ions. Pair the titrator option with any premium ROSS pH electrodes or Orion redox and ion selective electrodes or select one of the preconfigured titrator and electrode kits.
Key features:
• Accurate, reproducible results: Automating the titration workflow enables analysis to be run using the same setup parameters and calculations every time
• Faster setup time: Setup and save electrode, titrant and titration parameters once using methods
• Improved lab throughput: Start the titration and let the instrument run unattended
• Reduced cost and downtime: Easily replace titrator parts to minimize maintenance downtime while long lasting electrodes reduce the cost of ownership
Tell - 011 315-5434
Website - www.labotec.co.za
Email - sales@labotec.co.za
Elevating food safety standards
Partner with Food Consulting Services (FCS) for trusted expertise, cutting-edge solutions, and peace of mind. Safeguard your brand and consumers with FCS.
In today’s dynamic food industry landscape, where consumer demands for safety and quality are paramount, partnering with a reliable laboratory for microbiological testing is not just advisable—it’s essential. At Food Consulting Services (FCS), our commitment to excellence has made us a trusted name since our establishment in 1977.
Trusted expertise: FCS stands as a beacon of quality, boasting ISO17025 accreditation since 2001. Our extensive experience and unwavering dedication to precision make us the go-to choice for food microbiology testing in South Africa. From small-scale food artisans to multinational giants, we cater to a diverse clientele, providing a comprehensive suite of accredited microbiological testing services for foods, swabs, and waters.
Cutting-edge solutions: In our pursuit of excellence, we employ the latest technologies, including the VIDAS methods for pathogen detection. This ensures that our clients receive accurate and timely results, enabling them to make informed decisions throughout the production process.
Protecting your brand: In today’s competitive market, safeguarding your brand’s reputation is non-negotiable. Product recalls due to contamination or safety issues can have devastating consequences, both financially and in terms of consumer trust. By partnering with FCS, you can help mitigate these risks and uphold the integrity of your brand.
Comprehensive testing: Our services cover a wide range of testing requirements and consulting, from routine quality control testing to specialised analyses and
"In our pursuit of excellence, we employ the latest technologies, including the VIDAS methods for pathogen detection."
consultations . FCS Boasts over 32 SANAS accredited microbiological testing methods on full range of foods, swabs and waters. Accreditation matters: Choosing an accredited testing laboratory is crucial for ensuring the reliability and accuracy of results. Accreditation provides independent validation of a lab’s competence, guaranteeing that testing procedures meet the highest standards of quality and precision. At FCS, our ISO accreditation
ABOUT US
Discover unparalleled food safety and testing solutions with Food Consulting Services (FCS), your go-to private laboratory and consultancy in South Africa. For over four decades, we’ve been committed to providing top-notch food testing services and reliable food safety consultation to ensure your business stays ahead of the game.
Our microbiology food testing lab is fully accredited by SANAS to ISO/ IEC 17025, making us the leading experts in food testing across microbiology, chemistry, physical, and sensory areas. Trust us to help you maintain the highest standards of quality and safety for your products.
underscores our unwavering commitment to excellence, giving you the confidence that your products are in safe hands.
PEACE OF MIND:
With FCS as your testing partner, you can have peace of mind knowing that your food safety testing program is in good hands. Our meticulous attention to detail and commitment to excellence ensure that your products meet the highest safety standards, safeguarding both your brand and the well-being of your consumers. In an industry where safety is paramount, partnering with a trusted accredited laboratory for testing is not just a best practice—it’s a necessity. At Food Consulting Services, we combine decades of expertise with cutting-edge technology to deliver unparalleled testing solutions that protect your brand and ensure consumer safety. Choose FCS and embark on a journey towards excellence in food safety and quality assurance. Contact us today to discover how FCS can elevate your testing standards and safeguard the integrity of your brand.
The food and beverage sector is witnessing significant transformations in safety and quality assurance, with new technologies and regulations addressing emerging challenges.
South Africa’s food and beverage industry is undergoing substantial changes in approaches to safety and quality assurance. These developments come against a backdrop of increasing consumer awareness, technological advancements, and regulatory shifts both locally and globally. As the sector continues to evolve, stakeholders are implementing innovative solutions to address emerging challenges and enhance food safety measures across the supply chain.
DIGITAL TRANSFORMATION IN QUALITY CONTROL
Digital technologies are at the forefront of food safety advancement. Across the globe, artificial intelligence (AI) and machine learning are being deployed for autonomous monitoring of production lines, enabling manufacturers to identify potential safety hazards with unprecedented precision. In South Africa, food producers are increasingly adopting these technologies to enhance quality control processes and reduce human error. Blockchain technology is another significant development transforming the industry. This technology offers unparalleled traceability, allowing consumers and regulators to track food products from farm to fork. Major South African retailers have begun implementing blockchain systems to improve transparency and build consumer trust in their supply chains.
One of the most notable developments in South Africa is the proposal to establish a single food safety agency. This initiative aims to consolidate oversight responsibilities currently distributed across multiple departments, streamlining enforcement and ensuring consistent application of standards. The move would require significant legislative changes but promises to strengthen the
country’s food safety governance framework.
In response to recent foodborne illness outbreaks, South African authorities have declared a national disaster and ramped up inspections of food establishments, particularly in the informal sector. Spaza shops and other informal traders are facing increased scrutiny to ensure compliance with health standards.
ENHANCED TESTING AND DETECTION METHODS
Rapid testing methods are revolutionising how the industry detects contaminants.
South Africa’s food safety testing market is experiencing substantial growth, with projections indicating a compound annual growth rate of 11.1% by 2035. This growth is driven by technological advancements such as real-time PCR and DNA sequencing, which offer quicker, more accurate detection of pathogens and chemical contaminants.
Internationally, concerns about chemical hazards such as PFAS in dairy products and pesticide residues in oils are driving improvements in testing protocols. South African producers exporting to global markets are adapting to these heightened standards, implementing more rigorous testing regimes to ensure compliance.
CONSUMER-DRIVEN CHANGES
Consumer preferences are significantly influencing industry practices. Clean labelling—providing transparent, understandable information about ingredients—has become a priority for manufacturers responding to consumer demand for authenticity. South African products are increasingly featuring clearer labelling that highlights local sourcing and ethical production methods.
Sustainability is another area where consumer expectations are driving change. Environmental concerns have prompted the industry to explore eco-friendly packaging solutions and adopt more sustainable production practices. Many South African food and beverage companies are emphasising their commitment to sustainability as a key component of their brand identity.
The Food Imbizo 2024, a key industry event in South Africa, highlighted the need for enhanced water quality assessments and updated food safety studies. Importantly, it emphasised the inclusion of informal sectors and marginalised communities in decisionmaking processes related to food safety governance—a crucial consideration in the South African context.
As the industry continues to evolve, collaboration between government bodies, private enterprises, and research institutions will be essential for addressing emerging challenges. Investment in laboratory infrastructure and inspector training remains a priority for improving South Africa’s food safety landscape.
The ongoing developments in food safety and quality assurance represent a response to complex challenges facing the industry. By embracing technological innovation, strengthening regulatory frameworks, and responding to consumer expectations, South Africa’s food and beverage sector is working to build more resilient systems that protect public health whilst supporting industry growth.
*References available on request
www.foodreview.co.za
QUALITY ASSURANCE
Precision food testing made simple
Anton
Paar’s Abbemat refractometers deliver highly accurate measurements for food quality control, ensuring reliable results from raw materials to finished products.
Anton Paar’s Abbemat series of refractometers delivers highly accurate and efficient refractive index and Brix measurements, offering unparalleled support for quality control processes in the food industry. From raw material verification to process optimisation and final product analysis, these instruments ensure reliable results and operational efficiency for manufacturers and laboratories.
Engineered for precision, Abbemat refractometers achieve accuracy of up to ±0.00002 nD with a broad measurement range from 1.26 to 1.72 nD. By maintaining strict temperature control and employing precise wavelength calibration, they guarantee consistent results across a wide range of food products, including sugar, beverages, syrups, oils, and dairy. Factory calibration, performed with certified reference standards, ensure full traceability to metrological reference standards and minimises measurement uncertainty. This high level of accuracy supports food producers in meeting quality standards and strict regulatory requirements.
Durability and robustness make the Abbemat series particularly suited to the demand-
DID YOU KNOW?
Anton Paar offers a 25-year warranty on the sapphire measuring prism in Abbemat refractometers, designed to resist scratches and wear from laboratory tools.
ing environments of food production and analysis. The sapphire measuring prism – on which there’s a 25-year warranty – offers superior resistance to scratches and wear from laboratory tools, ensuring reliable long-term performance. The sample well, crafted from stainless steel, offers excellent resistance to common food-related substances.
Efficiency is a key feature of the Abbemat refractometers, enabling high-throughput workflows in food production facilities. With rapid cycles of up to 10 seconds for
ABOUT ANTON PAAR
Founded in 1922 in Graz (Austria), Anton Paar is the world market leader in the measurement of density and concentration, the determination of dissolved carbon dioxide, and the fields of rheometry and viscometry. Anton Paar’s customers include most of the major beer and soft drink manufacturers worldwide, companies active in the food, chemicals, petroleum, and pharmaceutical industries, as well as leading academic groups.
For many decades, Anton Paar has combined precise mechanical production with the latest achievements in the fields of research and development. In recent years, the Anton Paar GmbH has invested up to 20 % of its annual turnover in research and development. The company offers analytical solutions that are produced within its nine producing sites (in Europe and the USA).
“With their precision, speed, and durability, the Abbemat refractometers are tailored to meet the specific needs of the food industry. They empower laboratories and manufacturers to deliver high-quality products with confidence.”
measurement and documentation of the results, these instruments increase sample throughput without compromising accuracy. In addition, the refractometers integrate seamlessly with Anton Paar’s density meters and viscometers, creating automated multiparameter workflows to streamline quality control processes in food laboratories. Through integration with Anton Paar’s AP Connect software, laboratories can ensure centralised, secure data storage with full traceability.
With their precision, speed, and durability, the Abbemat refractometers are tailored to meet the specific needs of the food industry. They empower laboratories and manufacturers to deliver high-quality products with confidence.
