Food Review August 2018

SOUTH AFRICAN

www.foodreview.co.za

Journal for food and beverage manufacturers AUGUST 2018 Vol. 45 • No. 8

INSIDE:

Beverage Review & Packaging Review

Residual Oxygen Measurement in the food industry

Fast track food screening and testing solutions A smart spin on protein ingredients Conveying systems that raise the bar

Well-balanced sweetness.

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Š 2018 Archer Daniels Midland Company

CONTENTS AUGUST 2018 | Vol. 45 • No. 8

PAGE

16

PAGE

24

EFFECTIVE OXIDATION monitoring

CONVEYING CHALLENGES facing the food industry

33 Beverage Review BeverageREVIE

08 NEWS

SOUTH AFR ICAN

Sappi enters the xylitol market

“GEA’s solution is based on an integrated blowing, filling and capping process that runs within a 100 per cent aseptic environment. Thanks to a microbiological isolator, the unit can aseptically blow preforms previously treated with hydrogen peroxide vapour”

Say NO to honey fraud

TAL proves its technical competence

Verder signs distribution deal

12 EVENT

Explore the great tastes of Poland

14 LABORATORY & TESTING SERVICES

The facts behind listeria hysteria

Edible oil oxidation monitoring

This is how you test for food fraud

Sampling practices: the first line of defence

Effective carbs testing

AGT joins superfood trend

Power from plant protein

me 43

| Number

BIGGER, bette r beverage pr oc technology essing

All the tas without thete tax Appletiser wins over Spain

8

ngREVIEW 43 Packaging Review i g a k c a P August

CAN H AFRI SOUT

22 PROTEIN ALTERNATIVES

August 2018 | Volume

www.foodre view.co.za

24 CONVEYOR SYSTEMS

Total automation control

Ziplink – designed for quick installation and replacement

Buy local with IRP

Stainless steel gives you the hygienic edge

| Volu 2018

.za iew.co oodrev ww w.f

ith ntage w ive adva competit Retain a

d & boar cartopnacks

aging – er Pack rong Gossams and going st

le mpostabbags New co shopping plastic

25 year

Gossamer’s focus has purposefully shifted to designing and manufacturing quality and cost-effective packaging machinery solutions. To date, more than 2 000 machines have been commissioned worldwide.

August 2018 | Food Review

3

8 | Number 8

W

EDITOR’S COMMENT

EDITORIAL

Make every day

women’s day!

T

he food and beverage industry is making great strides in increasing representation of women at the top.

There are so many opportunities to usher in the next phase of gender and racial equity. By taking the lead, industry will benefit economically. A more equitable workplace will meet the triple bottom line of a socially responsible business. It is good for business, good for individuals and for the world!

I have always wanted to visit Poland, so you can imagine how excited I was when an invite popped into my inbox from the country’s National Support Centre for Agriculture to visit some of its agricultural processing facilities. I also met food processors and manufacturers at Polagra’s Food Fair. Turn to page 12 for some highlights of the media tour.

Local and global experts are highlighting the importance of establishing an environmental monitoring programme for pathogens, instead of only testing food

products. The inside scoop on how role players are reading the market can be found on page 14. Staying with testing services, Nicki Han of FACTS explores the importance of food scientists finding innovative solutions and approaches to integrate food fraud risk into existing food safety systems (page 18). Determining the sugar value of food by considering food carbohydrate classification is also under review.

GEA has some great news. The US Food and Drug Administration awarded the company a letter of no objection for its fully aseptic rotary blowing machines. Clearance confirms maximum sterilisation efficiency and reliability during every step of sensitive beverage bottling. More on this on page 41.

Packaging Review brings you the story of how two women reached high levels of leadership in the male dominated packaging industry. Turn to page 50 for the full story.

I hope you enjoy this edition of Food Review. If you have any suggestions or comments, please send me an email at maryke.foulds@ newmediapub.co.za.

Happy reading,

Editor: Maryke Foulds +27 (0)11 715 8012 maryke.foulds@newmediapub.co.za Assistant Editor: Aarifah Nosarka +27 (0)11 877 6209 aarifah.nosarka@newmediapub.co.za

Layout & Design: Andipha Nkoloti +27 (0)11 877 6168 andipha.nkoloti@newmediapub.co.za Contributors: Colin Fairweather, Nicki Han, Roland Snel ADVERTISING Sales Executive: Anita Raath +27 (0) 82 976 6541 anita.raath@newmediapub.co.za Sales Executive: Carla Melless +27 (0) 83 260 6060 carla.melless@newmediapub.co.za Sales Executive: Candida Giambo-Kruger +27 (0) 71 438 1918 candida.giambo-kruger@newmediapub.co.za INTERNATIONAL SALES Germany/Austria/Switzerland: Eisenacher Medien Erhardt Eisenacher +49 228 249 9860 info@eisenacher-medien.de Italy: Ngcombroker Giacomo Rotunno +39 370 101 4694 g.rotunno@ngcombroker.com Taiwan: Ringier Trade Media Sydney Lai +886 4 2329 7318 sydneylai@ringier.com.hk CIRCULATION Circulation Manager: Felicity Garbers +27 (0)21 701 1566 felicity.garbers@newmediapub.co.za PUBLISHING TEAM General Manager: Dev Naidoo Publishing Manager: Natalie Da Silva +27 (0)11 877 6281 natalie.dasilva@newmediapub.co.za Production Controller: Rae Morrison Art Director: David Kyslinger JOHANNESBURG OFFICE New Media Publishing, Ground floor, Media Park, 69 Kingsway Avenue, Auckland Park 2092 Tel: +27 (0)11 877 6111 Fax: +27 (0)11 877 6198 POSTAL ADDRESS PO Box 784698, Sandton, Johannesburg 2146 Published on behalf of Media24 by New Media Publishing (PTY) Ltd. MANAGING DIRECTOR Aileen Lamb CHIEF EXECUTIVE OFFICER Bridget McCarney EXECUTIVE DIRECTOR John Psillos NON EXECUTIVE DIRECTOR Irna van Zyl

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

Dr Aubrey Parsons With a PhD in biochemistry, an MBA and a Institute of Brewing and Distilling diploma Heidi also serves on the Innovation Hubs BioPark and UNISA’s Life Science advisory board.

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

Gail Angela Macleod

4

Food Review | August 2018

HEAD OFFICE

Managing director of Symrise South Africa; chairman of SAAFFI.

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

Kerusha Pillay

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

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

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

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

beverages

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food

core technologies

Milking & Cooling

Seperators

Decanters

Homogenisers

Valves

Spray Drying

Aseptic Filling

Brewery & Dairy

Compressors

Packages & Skids

Ice Machines

Freezers

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

www.gea.com

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SIAL Paris 2018 Perpetual hotbed of innovation In a world characterised by stiff competition, there can be no doubt: you need to show originality to stand out from the crowd! Hence the importance of innovation. To find new sources of inspiration - and subsequently whet the appetites of consumers - nowhere can beat SIAL Paris! From 21 to 25 October 2018, at Paris-Nord Villepinte, SIAL Paris will be receiving more than 7,200 exhibitors from 109 different countries, in a space comprising 21 sectors: a 360° product offering making Paris the world capital of food innovation! Over its 5 days, enjoy privileged access to the greatest laboratory on Planet Food: from ingredients to equipment, wines & spirits to soft drinks, seafood products to meat products, by way of fine foods, dairy products and catering products, not to forget organic, dietary and grocery products, preserves and frozen foods.

What is the ambition of SIAL Paris? In a dynamic context for the food sector, proposing genuine growth drivers through innovation and openness to the world, and supporting you in underpinning your business! In 2018, SIAL Paris will once again be offering multiple events within the event, such as SIAL Innovation, Future Lab, SIAL TV, Alternative Food Forum… as well as, for the first time, cooking courses with La Cuisine, multiple theme trails with expert guides (including one trail on store brand trends), and a matchmaking app to make the most of your opportunities to meet and mingle!

Conception: www.stockfood.com © Images by

*Save 15% off the on-site rate by ordering your visitor badge at www.sialparis.com

Now, more than ever, SIAL Paris is a perpetual hotbed of innovations!

SIAL, a subsidiary of Comexposium Group

For any question, contact our agent: Mr. Alexandre LASSERRE Business France Johannesburg Tel: + 27 (0) 11 303 7192 Mob: +27 (0) 84 554 5066 Email: alexandre.lasserre@businessfrance.fr

5

reasons to visit SIAL Paris

1> A range of products popular with more than 9 out of 10 visitors (Source 2016) 2> 78% of exhibitors unveil their new products here (Source 2016) 3> Exclusive content to give you sources of inspiration 4> Multiple opportunities to exchange with your peers from around the world 5> The biggest retail brands are there

NEWS

Demo plant for Xylitol & Furfural production approved SAPPI has announced further progress in the development of its biorefinery capacity with confirmation that it will construct a demonstration plant to scale up its Xylex technology for production of Xylitol and Furfural.

The plant will be located adjacent to the existing sugars and lignin extraction plant

at Ngodwana Mill in Mpumalanga. It should be operational early in 2019.

Pending successful results and further approvals it is anticipated that Sappi may construct commercial Xylitol and Furfural plants adjacent to its mills in the US and South Africa. Commenting on the decision Sappi CEO Steve Binnie says, ‘Biomaterials

Lifting the lid on honey fraud FAKE AND ADULTERATED HONEY is becoming the norm in South Africa.

It is fraud committed on consumers, putting consumers’ health at risk and undermining the South African beekeeping industry’s viability.

Honey producers Peel’s is calling on the Department of Agriculture and Forestry to strengthen resources of its inspection and law enforcement team.

‘If the department does not take urgent action, the South African honey industry will not survive, endangering hundreds of jobs,’ managing director Craig Campbell points out. Retailers’ extreme focus on high margins and low cost products, together with insufficient product due diligence,

8

Food Review | August 2018

allows fake honey to proliferate. Retailers are clearly not promoting compliance with food labelling regulations, which is evident from the labels of product on shelves blatantly not complying with labelling regulations.

Most labels do not indicate countries of origin, meet legal design requirements nor provide a clear indication of the type of honey supplied. This makes it impossible for even a reasonably circumspect consumer to understand or appreciate what they are purchasing.

Peel’s advocates the formulation of a National Beekeeping Action Plan that will allow the local beekeeping industry to grow into a competitive and sustainable sector.

This will increase employment of rural South Africans and allow for the export of high quality South African honey products that can compete with the best internationally.

Such a plan would include proactive measures to combat fake products and the dumping of cheap, subquality imports on the local market. It would provide the basis for growing the value of the local honey market from R3.2 billion to more than R20 billion.

and biochemicals are integral to Sappi’s strategy of extracting maximum value from wood fibre. We have taken a significant step towards generating meaningful revenue from this new business segment.’

Sappi’s biorefinery plans are focused on building a sustainable, profitable business from the manufacture and sale of food ingredients, materials and chemical intermediates derived from C5 sugars produced as a co-product of dissolving wood pulp production, and from lignin produced during global pulp production.

The combination of Sappi’s operational excellence and proposed co-location of commercial plants at existing mill sites delivers strong integration synergies. Cost advantages offered by Sappi’s scale and Xylex technology means Sappi will have a globally competitive cost base for sugars and xylitol and furfural production.

Xylitol is a high value sweetener with exciting growth prospects. It is lowcalorie, with positive dental properties and produces no insulin response, making it suitable for diabetics.

Furfural is a versatile green industrial chemical derived from C5 sugars with a diverse range of derivatives.

TAL LABORATORY AWARDED ISO17025 ACCREDITATION TILING INSTALLATION and construction product manufacturer TAL has proven its technical competence after its laboratory was recognised as an ISO 17025 accredited testing facility in May 2018. TAL, a division of Norcros SA, manufactures and supplies innovative tile installation materials to the South African market for over 40 years. The TAL laboratory is the first in Africa to gain ISO 17025 accreditation for 1348:2007 testing (tensile strength of cementitious tile adhesives). Whilst similar to the ISO 9001 standard, ISO 17025 also speaks to technical competence.

TAL technical executive, Obert Rukato explains that tests under 1348:2007 determine the strength of the adhesive bond between tile and substrate. This includes evaluation of the adhesive under test conditions, as a control measure and under simulated real-life environments such as water immersion and heat aging over a 28-day period.

Positive results confirm the claimed performance of tile adhesive is accurate, and that the product will deliver expected results on site. ‘This accreditation is considered the single most important standard for calibration and testing laboratories globally. We are very proud of this achievement. It confirms our facility produces internationally recognised results,’ enthuses Rukato. Accreditation is recognised by the International Laboratory Accreditation Cooperation and South African National Accreditation System .

NEWS

Verder appoints sole distributor The supplier of advanced industrial pump solutions has signed an exclusive distribution partnership with The Pumpsmith. This is in line with the company’s long-term strategy to expand its footprint within the greater KwaZuluNatal region.

I

t is an important move for the business.

‘Verder has a long-standing presence in the province. The region is a key hub for investment, development and growth of industrial sectors. We recognised an opportunity to increase our own investment and extend our pump offering to customers in the area,’ explains Darryl Macdougall, managing director Verder Pumps South Africa.

Verder has an installed base within sugar mills, paper mills, steel manufacturing and chrome processing plants as well as chemical tank farms. This demonstrates the depth of the company’s product portfolio for diverse applications.

‘We previously worked through distributor relationships to supply products and pump solutions to the region. We understand the

value of local knowledge and presence. The Pumpsmith was appointed due to its indepth market knowledge, technical ability, service capability and high coverage in the province,’ Macdougall points out.

As the exclusive distribution partner to Verder in the KwaZulu-Natal region, stock will include but not be limited to peristaltic hose pumps, Verderflex VF and Dura, tube pumps, Vantage 5000 and VerderAir air operated double diaphragm pumps. The Pumpsmith will continue to offer aftersales service support to clients on all Verder pumps, including servicing and maintenance.

‘This partnership enables us to provide customers with a single point of contact – to gain access to world-class, competitively priced pump products and solutions. We

work closely with the team from The Pumpsmith to expand and strengthen the overall position of the brand and our full line of products within the region,’ Macdougall concludes. • Verder’s range of quality pumps

PACKO INDUSTRIAL

Industrial stainless steel centrifugal pumps Clean and more resistant Lower energy bills Shortest downtimes Less wear cost

Packo FP2 Capacity: max. 320 m³/h Pressure: max. 12 bar

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

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08-08-18 16:56

August 2018 | Food Review

9

C O M PA N Y F O C U S

Measurement is critical for success in modified atmospheric packaging

Accurate residual oxygen

MEASUREMENT IS CRITICAL In the past, various methods and technologies were applied to prolong the lifespan of foodstuffs such as smoking, salt curing, pickling and freezing. This increased shelf life, offering consumers a slightly longer time frame to consume food.

O

ver the years, various advancements in shelf life extension have taken place. This includes the use of preservatives, cling and vacuum wrapping to modified atmospheric packaging (MAP) to enhance longevity and freshness.

Consumers want healthy and long-lasting produce, while retailers require large stocks of fresh produce and foodstuffs.

This requirement drives innovative ways of prolonging shelf life. Benefits to retailers include reduced waste, increased retail life and the ability to stock large supplies of seasonal produce.

A critical element to the successful application of MAP is the measurement of residual oxygen levels inside packaging.

Accurate and positive measurement from random sampling indicates that sealing and packaging systems function optimally.

EFFICIENT, PRECISE AND ACCURATE In addition to offering a residual oxygen measurement of superior accuracy, Greisinger’s ResOx measurement system ensures no damage occurs to packaging.

Measurement takes place quickly and accurately by penetrating the membrane of the reinforcement sticker on top of the

10

Food Review | August 2018

package. It then introduces gas to the sensor through a measurement pump.

Both sensor and pump are protected from unintended penetration of product due to an interchangeable filter.

“A critical element to the successful application of MAP is the measurement of residual oxygen levels inside packaging”

Special reinforcement stickers prevents tearing of the package and maintains a tight seal. Penetration of environmental air is prevented, which eliminates a faulty measurement reading.

Jan Grobler, managing director of GHM Messtechnik South Africa explains, ‘With optimised gas introduction and a special sampling pump, necessary gas flow is minimised while the quickest possible measurement is guaranteed. It is important to interfere with the product

as little as possible. When packages are very small and rigid, this is one of the best ways to ensure accurate measurements.’

A SUCCESSFUL CHEESE SAMPLING Die Kӓsemacher an Austrian producer of gourmet cheese, cream cheese and a wide variety of other dairy products applied the Greisinger ResOx measurement solution in random produce testing. The most common type of packaging used is film packaging in a protective gas atmosphere.

The protective gas guarantees food lasts longer and retains its quality.

To ensure safe production, random samples of gas composition in packaged products, for example a package with sliced cheese, must be taken at the end of the packaging process. This test must not interfere with a closely timed cycle of five seconds between two finished products.

Residual oxygen values are checked to ensure compliance with a defined limited value. This ensures permissible residual oxygen values are not exceeded until a best before date is reached.

This is an important control step for the fulfilment of specifications for International Featured Standards Food (IFS) certification. It also assists in

C O M PA N Y F O C U S

certifying safe products to gain access to sales markets with widely recognised certification. The measurement is part of the Hazard Analysis and Critical Control Points (HACCP) concept where hygiene risks can be recognised at an early stage and minimised.

Stefan Aigner, quality manager at Die Kӓsemacher comments, ‘ResOx’ residual oxygen measuring system satisfies all requirements for exact residual oxygen measurement. It has established a proven track record on a day-to-day basis in operations. Low maintenance design and ease of maintenance makes this device a top choice. Downtime experienced with comparable systems are a thing of the past,’ he enthuses.

An additional benefit for manufacturers is ease of adjustment of ResOx. Inspectors can calibrate the device to environmental air prior to use, for example, at the beginning of a shift or batch.

Quality of the measurement is easily ensured directly on site: oxygen concentration in environmental air, which only deviates slightly from 20.9 volume per cent with adequate ventilation, is taken as reference.

ENHANCED BENEFITS ResOx residual oxygen measuring system can be applied across a vast range of foodstuffs such as bread, dried food, seafood, fish, fruit, vegetables, bakery food, dairy, prepared and catered food, poultry and meat.

• Fast and reliable measurement in less than 20 seconds, which ensures a smooth production process • The control measuring device is a component of an HACCP concept and proof of product safety within the IFS scope • Simple on-site adjustment for daily functional testing of the device guarantees reliable measurement readings • Simple documentation, processing and recording of adjustment data and measured data with integrated data buffer and PC software • Maintenance costs are minimal due to the exchange of flexible individual components • Customers can carry out maintenance, which ensures high availability of the device.

chains. Even the most advanced packaging measuring system suited for gases with and sealing systems need to conduct elevated CO2 percentage with sensor checks and balances.

GOEL 370, and the ResOx 5695-L residual ‘The variety of pre-packed food on oxygen measuring system suited offer throws up health and for precise measuring in gases safety issues in the quest with more than 35 per cent to supply an economic volume or less than best-by-date product for 0.3 per cent volume retailers and consumers,’ O2, sensor GOEL 381.

The first example of MAP Grobler points out.

The devices and occurred in 1821. Professor ‘The challenges various sensor are watertight Jacques Berard from France discovered oxygen storage fresh fruit and produce (IP 65, IP 67), and offer containers delayed the present varies according to protective armouring ripening of fresh commodity. Seafood and fish and backlighting. fruit. products have natural water Quick calibration content while high-fat fish like is on air at the push of a mackerel, sardines and tuna are at button. ‘Demand for MAP increased risk if oxidation of unsaturated fat is growing globally. It is no different rises above acceptable levels. in South Africa. Consumers want fresh ‘In fresh fruits and vegetables, the and healthily packaged food that recommended oxygen in modified does not expire before best-by-dates atmosphere packaging is between one to or show evidence of deterioration or five per cent to reduce the respiration rate in contamination. produce. Fruits and vegetables will spoil very ‘ResOx makes the greatest impact in quickly if oxygen levels are incorrect. the supply chain. Measurement accuracy ‘Every food line has its own unique is without question; reliability and quality chemical breakdown challenge. ResOx of the device is without question and is unrivalled in its ability to accurately packaging after sampling returns to and precisely measure residual oxygen ‘as before’ status. levels without damage to packaging or ‘MAP is one of the most economical produce as it self-seals upon extraction. packaging methods available. It would ‘It also offers pressure compensated make economic sense to ensure the measurement, which is particularly produce remains attractive and desirable important for rigid packages and comes for consumption,’ Grobler concludes. • with an independent gas pump with data logger and interface,’ Grobler notes. The ResOx device is offered in two versions: GHM Messtechnik - www. ghm-sa.co.za the ResOx 5695-H residual oxygen

DID YOU KNOW?

OVERCOME CHALLENGES WITH PRECISE MEASUREMENT Food and produce manufacturers and retailers carry the ultimate responsibility of ensuring food safety throughout food

August 2018 | Food Review

11

EVENT

Celebrate all that is good in food I was part of a diverse group of journalists from South Africa, India, Vietnam, China and Thailand who were invited to tour Poland’s agricultural and food processing facilities.

The tour was organised by the National Support Centre for Agriculture.

I found a country enthusiastic about implementing new trends in food processing and product formulation. By Maryke Foulds

P

rotectionism is steadily growing in the EU food market. As a major exporter of agricultural food products this is a worrying phenomenon for Poland. To offset these challenges, the country is pursuing an aggressive global marketing plan. In South Africa for instance, large retailers import Polish products and the country is keen to market itself through shows like Africa’s Big 7.

Poland is currently the eighth largest exporter of agricultural food products in the EU. Data released by the Polish Central Statistical Office (GUS) in 2016 notes the value of Polish food exports reached €24.2 billion and exceeded the value of imports by €7.1 billion. The share of agriculture and food products in Poland’s export structure continues on an upward trend. This indicates Poland’s comparative advantages in food production from a highly competitive cost base.

Competitiveness is reflected by numerous international successes. Poland has become one of the world’s largest exporters of, amongst others, poultry, champignons, apples and blueberries.

Export of beef and dairy products is also showing significant growth.

‘The country’s accession to the EU is one of the key factors behind this success.

Flow of EU funds and the necessity to adapt to EU quality standards has modernised Poland’s agriculture and food industry while producers gained free access to the large EU market.

Member states account for approximately 81 per cent of Poland’s agriculture and food products export,’ writes Jakub Olipra an agricultural market analyst at Crédit Agricole Bank Polska in a recent report.

12 12

Food Review | August 2018 Food Review | August 2018

GETTING TO GRIPS WITH POLISH AGRICULTURE We kicked off our tour in Warsaw with a visit to KOWR, the National Support Centre for Polish Agriculture. Agri-food products in the Polish international trade have been gaining greater significance over the years their share in 2017 amounts to 13.4 per cent, compared to 11 per cent in 2010.

The biggest impact on the strong position of the agri-food sector is modern processing technologies, high quality raw materials, manufacturing of traditional and innovative products, and active policies in the scope of Polish food production.

The country is the third biggest producer of cereals and grains in the EU. Some of its key products include baked goods and pasta including gluten-free products. Main export destinations are EU countries, Saudi Arabia, Nigeria, Algeria, Mozambique, Egypt, South Africa, Norway and Cuba while cereal

Media tour group in Warsaw

grain preparations are destined for Saudi Arabia, South Africa and Senegal.

The dairy industry is a significant player in the country’s agricultural success story.

It is the fifth biggest producer of milk in the world and makes up eight per cent of total EU production and two per cent of global milk annually. Export destinations of long-life milk products include Algeria, China, Saudi Arabia, Vietnam, Indonesia, Cuba and South Africa.

Made up of pork, beef and poultry the country’s meat industry ranks ninth in the EU and more than 90 per cent of its beef is exported to other EU countries.

With a firm grip on its quality assurance programmes, beef is of a very high quality with Limousin being the main breed for the market. It is the largest poultry producer in the EU and was also the largest producer of pork in 2016.

EVENT

In Poland, sugar is stored in dome-shaped silos

POLAGRA FOOD EXHIBITION The trip included a visit to the Polagra Food Exhibition in the historic University town of Poznan. Poland is poised to show significant growth as it aggressively pursues export markets with new product innovations, quality ingredients and state-of-the-art processing facilities.

The media group met with several Polish companies and sectoral organisations with an emphasis on the well-established meat and dairy industry. Trendy and innovative vegan, vegetarian, gluten-free and organic food is steadily gaining mainstream acceptance.

• Polish Meat Union – The organisation represents the economic interests of its affiliates within the meat industry and contributes to the development of economic opportunities and initiatives for its members.

HOW DO YOU LIKE THEM APPLES? A trip to see the packhouse and orchards of apple grower and exporter Świeży Owoc kicked off the agricultural site visits.

The facility is located in the Grójec region and is known as the biggest applegrowing area in Poland.

Of interest to South African producers is the company’s use of highly sophisticated cold storage units that allow the company to store its products for up to one year, without any quality degradation. Value added products manufactured from reject produce include apple juice, dried apple products and cider.

A MARKET FOR SUGAR BEET

• Makarony Polskie – A leading and dynamic pasta producer. Offering a wide range of products with or without eggs. High quality flour is used, made from selected durum and standard wheat.

• Victoria Symes – Over 140 products in fruit syrups, fresh and pasteurised juice, still and carbonated drinks.

• MaxTop – Specialises in frozen and French bread pizzas. The company currently supplies products to 37 countries.

• Elena – Producer of natural food additives, lyophilised fruit, vegetables, mushrooms, herbs, spices and meat. Products are ideally suited for use in dairy, confectionery, meat and fish processing.

• Sokolow SA – Produces cold meat, ready to eat dishes and canned products.

• Maurer – Highly regarded producer of natural fruit, and vegetable juice.

• Primavika – Producer of high quality vegetarian products, ready to eat dishes, pâté, hummus and certified organic products.

• Pszczoka – Hard and filled candy has never looked this good! Products are award-winning and found in stores worldwide.

The tour ended with a visit to the Krajowa Spolka Cukrowa. Established in 2002, the company is currently the largest in Poland and the eighth largest sugar beet grower in Europe.

Its share in the Polish market is more than 40 per cent. The company acts as a consortium and consists of seven sugar manufacturing companies.

Located around five provinces, it processes over five million tonnes of sugar beet grown on an area of over 77 000 hectares and supplied by over 16 000 growers. This is one of the country’s agricultural success stories. •

FAST FACTS POLAND IN THE WORLD • Poland is one of the biggest EU member states • The sixth most populated country in the EU • The biggest market in the region of central and eastern Europe.

FOOD SECTOR IN NUMBERS • Over 20 per cent of the sales value of the entire national industry • Features about 16 000 companies • Employs 402 000 people or roughly 16 per cent of the population • Sales value of over six per cent of the GDP. The group taste meat products at Polagra August 2018 | Food Review

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L A B O R AT O RY & T E S T I N G S E R V I C E S

LISTERIA TESTING IN FOCUS During the last few months, local and global experts highlighted an environmental monitoring programme for pathogens instead of only testing food products.

Q: Are companies now testing a greater proportion of food products or more environmental samples and are clients looking at all pathogens or just Listeria?

A: SGS - A balance of both and just Listeria due to the outbreak.

Foodchain Labs - Food products mainly and mostly Listeria, although general pathogens are still monitored.

SciCorp - Environmental samples are increasing, although we also test products. Clients test for all pathogens.

FCS - A combination of environmental monitoring and food products.

The biggest increase is in testing of food products.

There is an overall increase in awareness for improved safety. Other pathogens have increased, but not to the extent of Listeria monocytogenes.

MLS - It is a 50/50 ratio, although environmental testing in high risk areas has increased. bioMerieux - We saw an increase of 135 per cent during the height of the crisis. Thereafter a 30 per cent increase in testing from our customers.

Q: Given the need to respond quickly is there a move towards rapid methods?

A: SGS - Yes initially with the outbreak.

Foodchain Labs - Yes definitely.

SciCorp - Some are, they are becoming more aware of the importance of rapid results especially for environmental samples. It is no use to wait five to 10 days for hygiene swab results.

FCS - The VIDAS method gives a confirmed negative result in 48hours and our clients are happy with this time frame.

We haven’t had any requests for an improved time by our current clients. I have had a few calls from non-clients to ask for swabs that could change colour or indicate immediately if Listeria was present.

MLS - Very few clients request rapid methods and most testing methods have been improved to ensure faster turnaround times. bioMerieux - A definite yes.

Q: Although the outbreak has caused a flurry of activity and awareness around the importance of microbiological testing, this should not be a reaction to outbreaks. What advice would you give industry with regards to their pathogen monitoring programmes?

A: SGS - Clients should invest in a good pathogen monitoring

+27 (0)33 386 1560

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Food Review | August 2018 Food Review | August 2018

programme. It will cost a bit more in the short term but will be beneficial in the long run. Companies need to ensure they are testing regularly and including all the correct pathogens associated with the different products.

There is no point in producing one tone of concentrate for example and only testing 10g of it, it’s not a true representation of the volume produced.

South Africa not having adequate guidelines and regulations for microbiological analysis testing is also a huge problem so we need better guidelines for the industries.

SciCorp - Don’t underestimate the importance of environmental control and monitoring. This is the one tool that could save your company.

FCS - To find pathogens, you need to really look for them. You need to be swabbing the hard to reach areas, the tight spaces, the rough joins etc. If you only ever swab smooth easy to reach areas, you may be getting a false sense of security. Once you have swabbed all the hard to reach areas and you cannot detect the pathogens, you will have a far higher level of assurance.

Take home: When testing for pathogens in readyTesting your product to-eat food areas, take swabs and test is required, if you for pathogens during production and find pathogens in the after cleaning and sanitation. environment you can take If you only ever test for pathogens corrective action. When after cleaning, you won’t know what you find pathogens you the situation is during production. should recall!

Once you have evaluated your facility and identified all the areas where swabs

L A B O R AT O RY & T E S T I N G S E R V I C E S

Q: There has been a lot of debate about the levels of Listeria monocytogenes and the methods used for testing. What methods are clients asking for and what methods do you use?

Test method used

Method requested

BioMerieux

SGS

SciCorp

FCS

Food Chain

Most clients are asking for detection at this stage. Around 27 per cent are looking at enumeration

Detection

For L. monocytogenes, only for detection, but for some products there are acceptable levels of organisms allowed, so then clients would ask for enumeration.

For foods, detection for Listeria monocytogenes, and if found to be positive, a further enumeration step to confirm numbers.

For swabs on food contact surfaces we do detection the majority of the time; when it comes to drain swabs, enumeration is often done for Listeria monocytogenes

Enumerations mostly

Immune-assay based Vidas system, with confirmation on Aloa chromogenic agar or API strip tests for identification

Oxoid Rapid Culture Method – Listeria Precis Confirmation of Listeria using

Rapid testing, based on real-time PCR, giving positive results for both Listeria spp. and Listeria monocytogenes simultaneously

VIDAS®, a multi-parametric immunoassay system, based on the Enzyme Linked Fluorescent Assay (ELFA) technology, is used for the detection of L. monocytogenes in 25g of sample.

For enumeration: Bio-Rad Catalogue/ method. Method validated by AFNOR (Ref. N0: SDP – 07/04 – 09/98) as an alternative method to the NF EN ISO 11290-1 [02/1997] Horizontal method for the detection and enumeration of Listeria monocytogenes.

Brilliance Listeria

Microbact 12L

will be taken, you then need to ensure you take a representative number of swabs for testing over time.

Taking too few swabs and testing too infrequently may also result in problems not being detected. When testing the swabs (and food too) for pathogens, a detection method is more sensitive than an enumeration method. If you detect pathogens, you can perform additional enumeration methods to determine what the numbers are.

If you only ever do enumeration methods, you may still have a pathogen problem that you are not detecting due to the lower sensitivity of the enumeration methods.

When testing for Listeria monocytogenes don’t do a general Listeria species test, and then if positive confirm Listeria monocytogenes. Do the specific Listeria monocytogenes detection test from the outset. A specific Listeria monocytogenes test is more sensitive at detecting Listeria monocytogenes than a general Listeria species test.

Foodchain Labs - Make sure you know how to use your laboratory results to your advantage.

MLS - The pathogen monitoring programme needs to be in line with production volume and budget.

You should draw up the frequency and testing programme based on these factors but very importantly the risk category for the product. One cannot have a generic testing programme as the actual facilities also play a role.

The other concern we have is the interpretation of results, specifications available for food products and the corrective actions required on these results.

We assist our clients in this regard and provide training on how to read and interpret results.

If you have counts that are out of specification: You should also have processes for how to prevent this from happening again.

Microbiological testing is not a new requirement.

This has been part of retail food safety audit criteria for many years. Microbiological requirements that have been set out in regulations are also not new. To establish an effective programme, you need data to detect trends. A question we need to ask is whether the number of micro samples we take provide

us with effective data or merely tick a box on an audit checklist?

Is microbiological testing intentional based on food safety objectives?

Are we using this tool to critically assess the validity of our control measures and the effective implementation of these Take home: controls? What are we doing with the The new micro results? This is an expensive activity – regulations should wouldn’t you want to get the maximum take technology into benefit on the investment? •

account.

Food Focus – www.foodfocus.co.za

August 2018 | Food Review

15

L A B O R AT O RY & T E S T I N G E Q U I P M E N T

EDIBLE OIL OXIDATION MONITORING Rancidity of vegetable oils is a major problem in food related industries. It occurs during storage and is caused by oxidation of unsaturated fatty acids. This results in a foul odour and taste in product.

O

xidative stability is affected by several factors including oxygen, temperature and the presence of metals and light. The resistance of edible oil oxidation is enhanced by endogenous or added antioxidants. Although oxidation is inevitable over time, it can be minimised by optimising processing methods and storage conditions for maximum shelf life.

ESR forced oxidation assay The assay uses the microESR (electron spin resonance) benchtop spectrometer to measure free radical formation in oil. In this application, an edible oil sample is incubated at 70°C with a special reagent called a spin trap where free radicals that form are too short-lived for direct detection by ESR. Radicals are trapped by the spin trap to form stable complexes known as radical adducts. The radical adduct is easily observed by ESR. The concentration of radical adducts formed relates to the oxidative resistance of edible oil. Higher levels of radical adducts indicate lower oxidation resistance.

Oxidation measurements • Oxidation profiles: The oxidation level in the sample is measured over time at specific time intervals. For example, the

sample is heated at 70°C and a spectrum recorded every 20 minutes. As radicals form, ESR signal amplitude will increase.

The use specifies how long to run the assay.

Induction time before radical foration and radical concentration can then be determined. Depending on the type of oil and heating temperature, the assay time ranges from 30 minutes to three hours.

• End point measurement: The oxidation level in the sample is measured at a user defined end point. The sample is heated at 70°C for a specified time, then a single ESR spectrum is acquired and the free radical concentration at the designated end-point is determined. This version of the assay allows higher sample throughput and uses less spin trap reagent.

Measurements with the microESR are very accurate, compared to the other techniques for measuring oxidative stability (where operator variability is often observed.)

Coefficient of variance (VR) for oxidative profiles and end-point measurements are below five per cent. Oxidative stability is affected by several factors, including light exposure. Depending on the level of antioxidants present in oil, the impact of UV exposure varies. Free radical concentration of an oil exposed to UV can increase by a factor

of seven (for example olive oil). The freshness of oil can also be monitored. Comparing older, but not yet expired oil with fresh oil, free radical formation increased by a factor of 10 during the assay.

Oxidative stability is also affected by impurities, for example the presence of transition metals such as iron. In palm oil, the presence of metals increased oxidation signals by a factor of almost three.

Workflow planning • Calibration standards for free radical concentration determination are prepared.

• User friendly software interface with intuitive workflow is used to operate microEST and perform the assay.

• Run calibration standards with known free radical concentrations.

The calibration curve is used to determine free radical concentration in process samples.

• Spin trap reagent is added to the sample.

• Choose type of oxidation measurement to be performed (oxidation profile or end-point measurement).

• Follow steps of software assay set-up.

• EST and free radical concentration data is acquired, displayed and recorded in a convenient database file for future review and comparison. •

Bruker – www.bruker.com

recent Listeria outbreak has caused nationwide it over is notasover as pernews recent news TheThe recent Listeria outbreak has caused nationwide panicpanic and itand is not per recent reports. reports.

Food Companies protect themselves?

Howcan canthey theyprotect protecttheir theirconsumers? consumers?

HowHow cancan Food Companies protect themselves?

How Regular and continuous cleaning of manufacturing plants, identifying high-risk areas as well closely Regular and continuous cleaning of manufacturing plants, high-risk areas as well closely monitoring these areas with regular laboratory testing willidentifying minimize and eliminate contaminants. monitoring these areas with regular laboratory testing will minimize and eliminate contaminants.

Listeriosis will affect the immunocompromised, elderly, pregnant and small children. Symptoms of Listeriosis include, but not limited to, fever, Listeriosis will affect the immunocompromised, elderly, pregnant and small children. Symptoms of Listeriosis include, but not limited to, fever, muscle aches, nausea and diarrhea. Consumers need to be wary of what they eat and how their food is consumed until is outbreak is completely muscle aches, nausea and diarrhea.

Consumers need tomeningitis, be wary ofwhich what they eat and how their food is consumed until this outbreak is contained.

A serious complication of Listeriosis is bacterial can prove fatal. completely contained. A serious complication of Listeriosis is bacterial meningitis, which can prove fatal.

Protect your Company, Protect the consumer: Protect your Company, Protect the consumer: Bio-Science Technologies is a SANAS accredited ISO/IEC 17025 Testing and Consulting Laboratory that provides a wide range of laboratory and scientific services such as bacteriology and chemical testing of foodstuffs, beverages, energy drinks, detergents, disinfectants & hygiene auditing of Bio-Science Technologies is a SANAS accredited ISO/IEC 17025 Testing and Consulting Laboratory that provides a wide range of laboratory food premises. We also supply swabs, laboratory consumables etc. We are proudly South African and are also ISO 9001 certified. andstaff scientific services such bacteriology and chemical testing of foodstuffs, beverages, energy drinks,and detergents, Our is highly qualified andas experienced comprising Biotechnologist, Microbiologists, Food Technologists Chemists.disinfectants & hygiene auditing of foodare premises. also supply consumables etc. We areclients. proudly South African and are also ISO 9001 certified.

Our laboratories situated We in Durban, KZN swabs, howeverlaboratory we have national and international Our staff is highly qualified and experienced comprising Biotechnologist, Microbiologists, Food Technologists and Chemists.

Our laboratories are situated in Durban, KZN however we have national and international clients.

Contact us: info@biosciencetechnologies.com or phone (031) 205-1216

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Food Review | August 2018

L A B O R AT O RY & T E S T I N G S E R V I C E S

Fraud and food safety systems Food fraud is an intentional and financially-oriented act that can cause harm to consumers, public health and the economy. Fraudsters intentionally substitute, add, tamper with or misrepresent food, food ingredients or food packaging for financial gain. False or misleading statements about a product are sometimes used. By Nicki Han

C

ustomers are often tricked into paying premium prices for supposedly authentic products, which have in fact been tampered with. Food fraud can have negative effects on consumers’ health, and may even lead to public health risks. It also has a large impact on the economy. While fraudsters are making large amount of illegal profit the food industry is heavily impacted by huge economic losses.

Full impact of food fraud is incalculable, but it is estimated to cost the food industry as much as US$30 to US$40 billion (R400 to 540 billion) a year.

Because food fraud has become so prevalent,

it is of great importance for individuals to consider establishing safety plans and systems that will help identify risk. It should also develop control plans to mitigate risk for their business.

Many food safety bodies have set up requirements for mitigating this type of risk.

One such an example is standards set by the British Retail Consortium (BRC) Issue 7.

BRC standards are constantly being expanded and updated. Developments for Issue 8 are planned for publication in August 2018. These standards highlight the importance of taking measures to reduce food fraud risk, and offer a tool that can assess

the vulnerability of food ingredients. The NSF organisation has now extended this tool to include more aspects of risk.

Its vulnerability assessment tool serves as the first step for food business owners to identify risk, which will then aid these businesses to implement safety systems that will help to reduce and prevent such risk.

In addition to the tool, there are reliable databases that allow you to search for reported food fraud cases by simply entering the food ingredients of interest.

This can help food businesses to understand the history and vulnerability of such ingredients. Food businesses should

Air Products South Africa (Pty) Limited manufactures, supplies and distributes a diverse portfolio of atmospheric gases, specialty gases, equipment and services to the Southern African region.

Air Products touches the lives of consumers in positive ways every day, and serves customers across a wide range of industries from food and beverage, mining and petrochemicals, primary metal and steel manufacturers, welding and cutting applications to laboratory applications.

Founded in 1969, Air Products South Africa has built a reputation for its innovative culture, operational excellence and commitment to safety, quality and the environment. In addition the company aims to continue its growth and market position in the Southern African region.

Service that delivers the

Difference

www.airproducts.co.za August 2018 | Food Review

17

L A B O R AT O RY & T E S T I N G S E R V I C E S

“The FACTS team can advise on the best approach for food-fraud analysis requirements. ”

Quality Control of Food with FT-NIR Spectroscopy Whatever your application is ... grain, flour & milling products milk and dairy products meat & sausages oil and oil seeds feed & feed ingredients

Bruker offers solutions for the analysis of raw materials, ingredients and finished products in the laboratory, at-line or on-line. With the FT-NIR spectroscopy standard parameters like dry matter, fat or protein as well as more complex parameters like amino acids can be measured in seconds in different sample forms like powders, solids, pastes or liquids.

A set of pre-calibrations for various industries is available for a quick and efficient start.

acknowledge the reality of food-fraud risks and take the necessary and easy step of utilising valuable tools such as the NSF vulnerability assessment tool, and the necessary databases to identify risk.

NSF and FACTS teams are working together to provide the food industry both the NSF tool and assistance with collecting incidents and inferences noted on relevant databases for certain raw materials.

Once risks to a business have been identified, it is important to build a safety system that will mitigate such risks for the business. In doing so, analysis of food products or ingredients play an important role. Different analysis methods are currently used in detecting food fraud. Some examples are microscopic analysis, isotopic analysis, ELISA, PCR, HPLC and so on.

Multi-targeted analysis methods are used predominantly, as there is often not a test for each incident.

The FACTS team can advise on the best approach for foodfraud analysis requirements.

While it is important for food-business owners to identify, mitigate and prevent food-fraud risks, it is of utmost importance for professionals such as food scientists and food technologists to find innovative solutions and approaches to integrating food fraud risks into existing food safety systems. •

Facts – www.factssa.co.za

NICKI HAN has a B.Sc. Food Science & Biotechnology from Seoul National University in South Korea

Full service testing

M

Bruker South Africa (Pty)Ltd. Ltd. Homestead Office Park, Block B 65 Homestead Avenue Bryanston - 2021 Tel: +27 11 463-6040 Fax: +27 11 463-6289

Innovation with Integrity

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Food Review | August 2018

Contact us for more details: www.bruker.com/optics info.za@bruker.com

LS Laboratory, a SANAS accredited laboratory, specialises in the field of microbiological, chemical and vast range of other laboratory testing and analysis services. Increased consumer awareness, globalisation and demand for safe food and other products is forcing the food industry to implement effective control measures to ensure all products are safe for human consumption.

‘Due to our flexibility and hands-on approach we can assist our clients with their specific requirements and provide them with a range of tailor made laboratory services,’ enthuses Elizra Laufs.

‘Our methods enable us to submit prelim results within 48 hours and final reports within five working days. MLS provides the following, but not limited to tests: aflatoxins, allergens, chemical, DNA, effluent water, microbiological, nutritional analysis, organoleptic; pesticides, residue and shelf life,’ she concludes. •

F T- I R

MLS Labs – www.mlslabs.co.za

L A B O R AT O RY & T E S T I N G S E R V I C E S

The science is in the sample Current sampling practice is a result of a combination of statistics with scientific knowledge about the product/ material being sampled.

S

uch knowledge is acquired through experimentation and the use of various sampling techniques until reproducible results, from representative samples, can be obtained. Two key questions that need to be asked prior to a sampling campaign are: how many samples are needed for a viable study and how should they be selected?

In most research and testing facilities that utilise and test repeat products, these questions have already been answered and documented in the form of a test procedure.

For new or untested products/ materials, the researcher or technician will need to conduct a few trials in order to determine the most suitable sampling technique. Sampling techniques can be classified as probability sampling and non-probability sampling.

The former makes use of random unbiased sampling, allowing for an equal chance for all particles in the population to be selected, and is the technique employed in obtaining a scientific sample.

Probability sampling can be further classified into simple random sampling (samples are obtained completely at

random); stratified sampling (random samples are obtained from groups or strata into which the population has been divided); cluster sampling (random samples of clusters are obtained from clusters into which the population has been divided); systematic sampling (samples are obtained according to a random starting point and fixed periodic intervals) and multistage sampling (samples are obtained through a combination of the previously-mentioned types, in stages).

Once a technique(/s) has been identified, suitable equipment is then required in order to conduct the trials and finalise the testing method.

Equipment thereafter remains a key component in the sampling process of that product/material.

DG Lab Services is a level 1 B-BBEE supplier of Sampling SystemsŽ which includes disposable samplers; powder samplers; liquid samplers; semi-solid samplers; environmental samplers and sampling accessories (bottles, containers, labels). •

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MLS – NATIONAL LABORATORY SERVICES AND SUPPLIES MLS is a SANAS Accredited Laboratory that has been operating a part of the LTL Group of Companies for the past 10 years

Industries serviced include: Abattoirs and Meat Processing plants Beef/Pork/Lamb/Chicken/Game Ostrich and Crocodile

Our methods enable us to submit prelim results within 48hrs and final reports within 5 working days.

Residue DNA Effluent water Chemical Nutritional analysis Shelf life

Food and Beverage facilities Fruit and Vegetable Farms/Packhouses Health and fitness facilities Manufacturing facilities

Pesticides Aflotoxins Microbiological Organoleptic Allergens

Contact us today for your tailor made testing package!

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August 2018 | Food Review

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L A B O R AT O RY & T E S T I N G S E R V I C E S

Classification of carbohydrates and test methods

Sugar tax has been imposed on soft drinks, energy drinks and sweetened milk. Studies by HSRC confirm consumers are eating too many refined foods and that we need to eat more foods rich in fibre, good fats and protein.

T

he tax law is currently fixed at 2.1 cents per gramme of sugar content that exceeds four grammes per 100ml. Micro manufacturers (< 500kg per annum, 100 per cent fruit juices and milk products are exempt.

Looking at determining the sugar value in food, you must consider food carbohydrate classification.

This category is classified according to the degree of polymerisation into three classes: • Sugars (monosaccharides, diasaccharids and polyols) • Oligosaccharides (malto, galacto and fructo) • Polysaccarides (starch and non-starch).

This definition does not help to understand the physiological and nutritional role of different carbohydrate classes.

The physiological classification of carbohydrates classifies these groups based on functional effects on the human body from a nutrititive perspective and would include the following groups: Glycaemic carbohydrates: based on the glycaemic index and the proportion of absorbed monomers.

Non-digestible carbohydrates: these include TDF which is not digested in the small intestine and fermented in the large intestine.

The analytical method is used to measure monomers available in the small intestine i.e glucose and fructose after enzymatic digestion. This is a suitable method for the determination of glycaemic carbohydrates. The enzymatic assay

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Food Review | August 2018

method proposed by most authorities for the determination of available carbohydrates is suitable to measure glycaemic carbohydrates.

“The enzymatic assay method proposed by most authorities for the determination of available carbohydrates is suitable to measure glycaemic carbohydrates”

The definition of dietary fibre is non-starch polysaccharides in the diet that are not digested by the endogenous secretions of the human digestive tract. (Englyst et al 1994).

There are a variety of methods to determine total dietary fibre (enzymatic and nonenzymatic). The AOAC 985.29 is the universally accepted dietary fibre procedure. This method would however underestimate the total TDF if resistant starch was included as TDF. Consumer demand for non-nutritive sweeteners has increased over time. It presents consumers with a low-calorie alternative to high calorie natural sugars. The introduction of sugar tax has led to increased demand and awareness of non-nutritive sweeteners because of the concomitant increase in manufacturing costs. This has

forced the food industry to seek alternative non-nutritive sweeteners to replace natural sugar in products. Non-nutritive sweeteners such aspartame, saccharin and sugar alcohols, such as sorbitol and xylitol are financially viable options during new product formulation.

Per R146 food labelling regulation, total sugar means the sum of all intrinsic and added sugars, but excludes sugar alcohols and polyols. It is important that the presence of sugar alcohols are disclosed prior to sugar analysis. This prevents double accounting and reporting of inflated sugar results.

Most accredited HPLC techniques often struggle to separate some natural sugars from their sugar alcohol counterpart. This can lead to an elevated sugar result that can be incorrect and costly to manufacturers. It is important to disclose the presence of sugar alcohol to the laboratory conducting analysis to prevent incorrect interpretation and reporting of sugar analysis.

The direct detection and identification of these compounds plays an important role in the food industry’s quality assurance and control operations. Techniques mostly used are high performance liquid chromatography (HPLC) and HPLC mass spectrometry. This enables sensitive detection and identification of non-nutritive sweeteners. These methods require costly equipment and lengthy analysis that is not practical and not always costeffective for the food manufacturer. •

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P R O T E I N A LT E R N AT I V E S

BRING ON THE SUPERFOOD AGT Foods Africa will soon be joining the superfood trend with the launch of its own line.

These products contain significantly higher quantities of antioxidants, vitamins, minerals and other health-boosting, anti-age, disease-fighting goodies.

E

ach superfood product packs in various nutrients with different health benefits. They offer consumers a substantially high number of nutrients with the minimum intake of calories. They play an instrumental role in prolonging lifespan and minimising the risk of chronic diseases while contributing to a healthier diet.

‘The movement towards clean eating reflects a change in how consumers view food. Consumers are searching for nutritional information and equating diet with overall well-being,’ says marketing

manager Dean Miller. ‘Consumers are digging deeper for information about the food they eat and are looking for foods that will improve their health.’

AGT Foods Africa processes and distributes seeds, grains, pulses, flours and spices for the food industry throughout South Africa.

The company uses only clean ingredients, which are wholesome, environmentally friendly and non-GMO. •

AGT Foods Africa – www.agt.co.za

DID YOU KNOW? AGT Foods is a value-added pulse, staple food and ingredient processor for export and domestic markets. It has offices and processing facilities in some of the best agricultural growing regions in Canada, the US, Turkey, China, Australia and South Africa. Merchandising and sales offices are in the UK, the Netherlands and Spain.

The company produces a full range of pulses and speciality crops including lentils, peas, chickpeas, beans and canary seed as well as food ingredients such as pulse flours, proteins, starches and fibres. Its subsidiary in Turkey, the Arbel Group, produces staple foods such as Arbella Pasta, rice and milled wheat products, including bulgur and semolina.

PLANT PROTEIN POWER Soy proteins are making their impact felt in the new types of protein categories.

These include pea, rice and chickpea protein amongst others. By Roland Snel

S

oy is widely used around the world to enhance the nutritional profile of a multitude of food and beverage products. Ingredients are available in a wide variety of formats. These include textured and concentrated protein, with high protein content and fibre. Soy proteins offer enhanced functionality for a wide range of applications. In its role as a nutrition enhancer, soy adds value for formulators as a low-cost gelling and emulsifying agent.

This makes it ideally positioned to improve texture in place of meat proteins.

With formulation advancements, different soy protein ingredients can be used in combination with animal proteins to create a variety of meat profiles. This allows manufacturers to mimic a specific meat reference. Ingredient product development advisors, like ADM, are experimenting with different processing techniques to develop on-trend applications

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Food Review | August 2018

from vegetable proteins. An innovative example of this is using and extrusion process to create a pulled-pork analogue made from 100 per cent fibrous soy.

NEW FORMS AND SOURCES OF PROTEIN A wide variety of plant protein options are entering the market. Wholefood ingredients such as legumes, nuts, seeds; and grains such as quinoa and pea are becoming popular.

These ingredients are gluten-free, clean label and high in protein and fibre, meeting consumer demand for more wholesome and closer-to-nature foods.

Beans are incorporated into recipes to up the nutritional value. Varieties, including pinto, black, small red, navy, great northern and chickpeas can contain 20 to 27 per cent protein and nine to 29 per cent fibre.

Available in a range of formats, beans can be used to create different sensory characteristics in the end application.

Grits for example provide a crunchy bite, while powder formats help manufacturers achieve a creamier, paste-like texture.

As product development challenges become more complex and multi-faceted, ADM’s wide-ranging plant protein offering and know-how can support food and drink brands in bringing differentiated, on-trend products to market.

ADM has a broad portfolio of plantbased ingredients, including soy protein concentrates and textured concentrates, isolated soy proteins, customisable protein crisps, edible bean ingredients, a range of wheat proteins and several organic options. •

ROLAND SNEL is senior technical manager, WILD Flavors and Specialty Ingredients, ADM.

ADM – www.adm.com

R I S K M A N AG E M E N T

Healthy eating has a new look s duct o r p s ll ouka able at a y u o l P vai ers are a jor retail ma

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For easy creative recipes or more information on Pouyoukas products, visit our website www.pouyoukas.co.za 6 Jacobs Street, Chamdor, South Africa. Tel +27 11 762 5261 Email www.agtfoods.com/africa June 2018 | Food Review

23

C O N V E YO R S YS T E M S

CONVEYING CHALLENGES facing the food industry Increasing demand for automation presents several interesting challenges in transporting goods from one point to another within a production facility, writes Colin Fairweather.

E

ach product application brings a unique set of material handling challenges. The design of a conveyor or material handling solution needs to be tailored to meet the precise requirement of the product and its working environment. Here are a few challenging aspects when developing conveying solutions for the food industry.

1. The environment A critical factor to consider in the design of a conveying system is the environment in which product is handled. Conditions under which a conveyor operates must be considered to ensure that maximum output capacities are achieved and product integrity maintained.

Some examples of unique environments include: ovens operating under very high temperatures; freezers and cold rooms where maintaining extremely cold temperatures is required; controlled environments such as food and pharmaceutical plants, washdown and caustic environments where water and chemicals are used regularly for hygiene purposes; highly controlled environments such as cleanrooms and explosive environments.

2. Product characteristics The physical characteristics and nature of the product or item to be conveyed determines how it should be handled and therefore the type of conveyor best suited to the application. If a product is fragile and prone to breakage, then gentle handling is required to ensure that damage is minimised. The same would apply to products that are prone to spillage. Product spillage requires clean-ups, which result in unnecessary downtime. Conveyors used to transport these types of foodstuffs need to be designed to prevent or reduce the likelihood of spillage.

Some products are characterised as more difficult to handle, such as moist and sticky products, those prone to smearing or bulk dry powders prone to caking or packing. In these instances, conveyors

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Food Review | August 2018

must be manufactured with features and configurations to overcome potential complications during handling.

Highly abrasive products are particularly harsh on equipment. They require conveyors and handling equipment of robust construction and resistance to wear and tear. Maintenance requirements and need for replacement parts are more than non-abrasive products, so this must be factored into the running costs of the plant.

3. Corrosive materials Food processing plants are corrosive environments. This is due to the chemical properties of certain foodstuffs and use of water and chemicals during cleaning processes.

Food may be corrosive simply due to chemical composition, particularly those that are highly acidic such as citrus, jams, sauces and pickled food. Some products are treated with certain chemicals for preservative purposes, which can be highly corrosive to metals.

The food industry is particularly stringent in its requirements for hygiene and sanitation in food production plants.

Large amounts of water and, very often, cleaning chemicals are used in daily cleaning procedures within a processing plant. Water is used extensively in steam heating, cooling and cooking. Water is one of the most corrosive elements within a production plant, but its impact can be reduced. Conveying equipment should be designed and manufactured with corrosion-reducing attributes such as smooth surfaces, minimal projections, protective coatings and the use of corrosion-resistant materials.

4. Dust control The control of dust within a food processing plant is a critical challenge that must be addressed. Several food produce fines and dust when handled. This dust can pose a serious health hazard for people working within the production plant, as exposure

to fine dust can cause skin and even respiratory conditions. Substances, such as flours and sugars, when moved, also produce dust that can be highly explosive.

This creates a safety risk that can have potentially disastrous consequences. It is vital to ensure that conveyors are design to be fully enclosed and supplied with necessary dust extraction systems to remove dangerous dust particles.

5. Other challenges Some food processes that involve the blending or mixing of products require the homogeneity of the mixture to be maintained, particularly when transferred from one process to another, such as mixing to packaging. It is vital the right type of conveying equipment is used to ensure mixture integrity is preserved.

Other issues in a food production plant many include potential safety risk, when handling hazardous or explosive products.

Sanitation and product contamination are also important. It is critical that the correct type of conveyor be used for the specific product application. Work with experienced conveyor suppliers that understand the many challenges encountered in food production. This will ensure better and more consistent endproduct quality, less downtime and that the equipment lasts longer. â&#x20AC;˘

COLIN FAIRWEATHER is CEO of Facet Engineering.

Facet Engineering â&#x20AC;&#x201C; www.facetengineering.co.za

R I S K M A N AG E M E N T

An all-new approach to rodenticides

Selontra

®

Irrespective of the nature of your business, BASF offers you the latest technology in rodenticides. As a non-anticoagulant solution it is safer than existing rodenticides, but is also highly palatable.

This results in Selontra® being an all-encompassing solution to control even the toughest rodent population, ensuring peace of mind in your Integrated Pest Management (IPM) system.

• • • • • • • •

Complete control within 7 days.

Lower risk of contamination and residues.

Highly palatable and preferred over other food sources.

Contains the natural appetite inhibitor cholecalciferol.

Controls 100% anticoagulant-resistant rodents.

Minimise non-target and secondary poisoning.

Stable in humid, hot or cold environments.

Works fast with less bait.

Warehouses & Factories

Construction

Food & Catering

Poultry, Pigs, Cattle & general Agriculture

Selontra® – smarter than rodents.

BASF South Africa (Pty) Ltd 852 Sixteenth Road, Midrand, 1685 Tel: +27 11 203 2400 Fax: +27 11 203 2461. @BASF_Africa BASF.Africa Website: www.agro.basf.co.za Mobile website: m.agro.basf.co.za August 2018 | Food Review ® Selontra Rodent Bait: Reg. No. L10101 (Act No. 36 of 1947) contains cholecalciferol 0,75 g/kg. Harmful.

Selontra® is a registered trademark of BASF. Please refer to the product label for complete directions for use.

25

uppe marketing/A18552/FR

Outsmart rodents through:

C O N V E YO R S YS T E M S

CONTINUOUS BELTS for diverse industries BMG’s extensive range of Ammeraal Beltech belts includes low stretch Ziplink belts, designed for quick installation and replacement of equipment in the food and packaging sectors.

T

hese specialist belts have a flexible design that facilitates easy repair or replacement of small sections of the belt, in the event of damage. ‘Ziplink belts, which combine various cover materials with a structured spiral link mesh can be quickly spliced at any length into a continuous belt, without the need for any special tools or heavy presses. An important advantage is reduced downtime, extended service life and cost efficiency,’ says Ryan Forsyth, BMG’s business unit manager - materials handling.

‘The construction of these belts eliminates any point of weakness.

There is no loss of strength in the splice area. This design ensures greater strength and longer operating life than conventional belts with seamed or fused materials. ’Ziplink belts, with a low

stretch polyester monofilament carcass, keep the same resistance over the entire length, which results in smooth operation and protects the product and conveyor from damage. This enhanced lateral stability makes tracking easier than with conventional belts.

BMG’s Ziplink belts, which operate safely at temperatures between -54°C and +176°C, meet various specifications in conveying, including requirements for food grade, cold resistance, high temperature resistance and flame retardancy according to ISO 340.

There is a wide selection of oil, grease and abrasive resistant top covers available for conveying in high and low temperatures. Cotton fabric covers are designed especially for sticky applications.

BMG’s full range of Ammeraal

BMG’s extensive range of Ammeraal Beltech belts

Beltech belts for the food and beverage sector includes process and conveyor belts, high performance flat belts, timing and modular belting, as well as endless woven and engineered belting. •

www.bmgworld.net

BREWTECH

ENGINEERING

CC

Brewtech Engineering are pleased to advise their new relationship with Dipran, for finest quality Italian manufactured bottle filling and capping machines.

s.r.l.

Please contact us for any of your bottle rinsing, filling and capping requirements.

26

Food Review | August 2018

Tel: +27 11 708 0408/9 kenny@brewtech.co.za

PART OF EVERY PROCESS

Quality Components Technical Expertise Superior Service

Dedicated to Brilliant Service

PART OF THE FOOD & BEVERAGE PROCESS With a proven track record of superior quality products and exceptional service, it's no wonder that BMG is a trusted name in the food & beverage industry. BMG stocks the exclusive range of CRC food grade products.

• Full range of process and conveyor belts compliant to critical OEM standards • Modular conveyor systems - anti-microbial and FDA approved • Flat-top chain & components

• ZipLink synthetic belting • Drives, motors & frequency converters • CRC range of NSF H1 maintenance products

For more information, contact your nearest BMG branch.

ISO 9001

Certified

ISO 14001

Certified

OHSAS 18001 Certified

EMPOWERING SUPPLIER

BEARINGS • SEALS • POWER TRANSMISSION • DRIVES & MOTORS • MATERIALS HANDLING FASTENERS & TOOLS • HYDRAULICS • PNEUMATICS • FILTRATION • LUBRICATION • VALVES • TECHNICAL RESOURCES • FIELD SERVICES

C O N V E YO R S YS T E M S

ARE YOU READY FOR A SUDDEN BREAKDOWN? Supporting local manufacture is massively important to the growth of the South African economy and its manufacturing sectors.

T

his is especially true in food and beverage processing, where the urgent supply of conveyor spare parts is needed during a sudden breakdown or when replacing parts to maintain production targets. Due to fluctuating exchange rates and lengthy shipping delivery times, keeping available stock locally is often a challenge for international brand suppliers. This is where IRP Engineering Plastics (IRP) has a major advantage over its international competitors. The company can manufacture and supply engineering and conveyor component solutions on demand.

This drastically reduces delivery times - often preventing production downtime.

With a staff complement of almost 80 people, the company sustains jobs and bolsters the regional and local economy. This forms part IRP supplies conveyor of the company’s commitment component solutions to some of southern Africa’s major to produce its product offering blue chip companies such locally. The product range as RCL Group, Consol supplied by IRP is diverse and and Nampak consists of modular belting, Group. conveyor components, plastic and St steel slat chains, plastic wear strips and bulk materials handling products such as elevator buckets, chute liners and sifting screens.

IRP continues to invest in innovation and the development of its product range. Innovation, introducing new products and enhancing current product ranges is a major factor for IRP to compete with international brand suppliers.

IRP will launch three new product developments and four product enhancements this year. These developments and investments will complement IRP’s strong established presence in Southern Africa and Africa, with the company boasting more than 25 years of operation. •

DID YOU KNOW?

IRP Engineering Plastics – www.irp.co.za

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Food Review | August 2018

Steel belts for the food industry

Perfect belt geometry Excellent conductibility of temperatures Effortless cleaning in compliance with strictest sanitary standards

Berndorf Band GmbH E: band@berndorf.co.at T: +43 2672 800 0 www.berndorfband-group.com Steel Belts | Belt Systems | Service

Visit us in Hall A6 at Booth 320 August 2018 | Food Review

29

C O N V E YO R S YS T E M S

GET THE HYGIENIC EDGE

Steel belts were first used for conveying food in 1925, when a carbon steel belt was installed in an oven to enable continuous baking. Six years later, stainless steel belts opened the door to a myriad of hygiene-critical applications across the food industry. The company behind these technical breakthroughs was Sandvik Process Systems, now Ipco.

S

teel conveyor belts can be produced in solid or perforated form, in carbon or stainless steel, to virtually any length or width. They are strong, stable and extremely durable.

Their flat, smooth surface enables, fast, easy and efficient cleaning for high hygiene standards. Units are used across all applications - ranging from simple conveying to processing of fish, meat, poultry, fruit, vegetables, coffee, tea, confectionery, baked goods and more.

In some of these applications, thermal properties are key. No other material can be used across a range of processes, maintaining strength and flexibility at operating temperatures of -80°C to +750°C. Applications include freezing, cooling, steaming, solidifying, drying and baking, which requires steel belts to conduct heat quickly and efficiently. It is often the inherent durability of stainless steel that makes these belts the right investment decision. More resistant to damage by corrosion, abrasion or impact than any other belt type, stainless steel conveyors provide the ideal long-term solution for potentially aggressive applications such as sugar conveying or meat boning plants.

Tomato processing is another challenging application. Ipco provides a special grade of steel with high resistance to citric and malic acids, which ensures a long working life and

Tomato processing plant

good return on investment. It is the ease of cleaning and consequent high standards of hygiene that sets stainless steel belts apart from other materials.

WHY STAINLESS STEEL CONVEYORS ARE MORE CLEANABLE There are no gaps or texture in which bacteria can hide. Stainless steel can be sanitised in whatever way most appropriate to the operation: hot water, pressure, brushes, detergents, chemicals or any combination of these. The inherent ease of cleaning means up to 25 per cent less water and cleaning chemical is required. This reduces both cost and environmental impact compared with other conveyor materials.

FULL RANGE OF CONVEYOR COMPONENTS

The ideal long term solution

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Food Review | August 2018

Process expertise puts Ipco in a unique position to support equipment manufacturers and end users in the design of conveyor systems.

The company also offers a comprehensive range of ancillary equipment, including graphite skid bars that optimise performance, sheaves, shafts, bearings and breakpoints.

Ipco’s conveyor accessory range features a selection of belt tracking controls for accurate and effective belt tracking.

One example is the Compact Belt Tracker (CBT), a light, selfsupporting device available in a range of sizes to suit belt widths from 600 to 3 000mm.

“All bearings are food approved and lubricated for life with food-approved lubricating grease. The motor is food approved and has IP66 protection”

FOOD GRADE STANDALONE CONVEYOR Ipco can supply standalone conveyor solutions for transporting a whole range of different product types across the food processing industry.

A recent development is its compact Clean Conveyor unit. This features a stainless steel framework, which is designed to allow easy access for cleaning, with no narrow gaps or other hard-to-reach places. The framework is also designed to minimise the risk of water pooling after cleaning, reducing the possibility of bacterial growth.

Stainless steel conveyor belts are ‘endless welded’ to eliminate any trace of a joint. A smooth surfaces means there are no hidden gaps or recesses.

All bearings are food approved and lubricated for life with food approved lubricating grease. The motor is food approved and has IP66 protection. •

Ipco – www.ipco.com

Solid and perforated steel belt conveyors for the food industry IPCO is a new name in steel belt conveyors but a business partner with whom many in the food industry will already be familiar.

Previously operating as Sandvik Process Systems, we are now an independent company within the Wallenberg group.

We continue to manufacture solid and perforated steel belt conveyor solutions for equipment manufacturers and end users throughout the food industry, enabling hygienic and efficient processing across applications as varied as handling, sorting, baking, freezing, cooling, drying and forming.

In short we provide the same market-leading systems, skills and service support that food processors have always relied upon, but now under a new name and brand.

ipco.com

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Beverage Review | August 2018

BeverageREVIEW SOUTH AFRICAN

August 2018 | Volume 8 | Number 8

www.foodreview.co.za

BIGGER, better beverage processing technology All the taste without the tax Appletiser wins over Spain

NEWS

HOW SA WON THE EUROPEAN MARKET

S

outh Africa’s homegrown lightly sparkling apple juice brand Appletiser is proving popular in Spain. New market launches are set to follow across western Europe and the Americas. Acquired by the Coca-Cola Company two years ago, Spain is the first big market to launch the brand in western Europe.

‘We know Appletiser is a unique beverage, with a strong proposition.

It is a 100 per cent fruit juice, full of flavour and ideal for non-alcoholic drinking occasions,’ says Spanish brand manager Óscar González Ramírez.

Coca-Cola sent out 20 000 introductory presentation kits to the Spanish market. Customers fell for the flavour and Appletiser is now stocked by 43 000 customers across the country.

‘Our strong belief in the brand proposition, and that Appletiser is now produced locally in Spain – helped us get a new glass bottler in Bilbao on board.

This close relationship is critical for a successful launch,’ González Ramírez adds.

The success of the brand continues to build momentum. In 2017 Appletiser and Peartiser (made from pears) received a Golden Stars Award for Superior Taste.

This is the only stamp of quality granted by food and drink opinion leaders and Michelin starred chefs and sommeliers. •

34

Beverage Review | August 2018

AB INBEV’S SALES DIP AS SIN TAX INCREASES

J

SE-listed Anheuser-Busch InBev saw revenue growth in South Africa of mid-single-digits for the quarter ended 31 March, driven by high, single-digit revenue per hectolitre growth.

The company says demand was reduced during the Easter peak season owing to higher sin taxes that came into effect in March. Business integration with South African Breweries was progressing well, with synergies and cost savings of US$160 million captured during the quarter.

Castle Lite continues its strong growth in the core plus segment and this quarter achieved the highest ever online engagement through its partnership with rap artist Chance the Rapper. Castle Free continued to expand the beer category into the non-alcoholic space and recently announced a multi-year sponsorship of the National Rugby 7s team.

In the near-beer segment, the successful launch of a new variant contributed to over 30 per cent growth for the Flying Fish brand. The company, meanwhile, noted group earnings before interest, taxes, depreciation and amortisation grew by 6.6 per cent with margin expansion of 70 basis points to 38.2 per cent. •

NEWS

FLEXIBILITY IN PASTEURISATION

T

he beverage market faces dynamic competition. New flavours in innovative pack formats are hitting supermarket shelves at shorter intervals.

Flexibility is paramount when it comes to filling. Effective pasteurisation of filled and sealed beverage containers for longer shelf life is another decisive factor. The completely modular KHS Innopas SX tunnel pasteuriser for cans, glass and PET bottles satisfies these demands.

Basic functions of Innopas SX are identical to tried-and-tested tunnel pasteuriser systems provided by KHS. Its dynamic pasteurisation unit and control system reacts variably to changes in conditions. If a fault occurs during the pasteurisation process, process temperatures are kept under control in hot zones to ensure maximum product safety and flavour stability. New features on KHS

KHS Innopas SX tunnel pasteuriser

Innopas SX include extended functions in the dynamic PU control system. This yields savings in energy and media. Much of this is attributable to an optional speed regulation function. Individual zone temperatures are automatically raised or lowered depending on conveyor speed.

‘This allows the pasteuriser to dynamically adjust to match line behaviour within a range of 50 to 105 per cent of nominal capacity for most processes. There are no drastic changes to pasteurisation units and maximum product temperature,’ explains Knut Soltau, product manager for bottle washers and pasteurisers at KHS. This prevents stops and corresponding consumption of media. It also has a positive impact on line behaviour. PU controls ensure process temperatures are regulated within hot zones of the tunnel pasteuriser.

This enables maximum product safety and flavour stability. With a new programme for PU control, the customer can independently adapt pasteurisation unit setpoint for a specific container type. Full functionality of the PU control unit is maintained. ‘Product changes or new products can be easily made or introduced at any time,’ Soltau says. ‘Bottlers can react quickly to changes in the market and product trends.’

Several improvements have been made to the design of Innopas SX. Maximum emphasis is placed on easy operation. Units are clearly structured and offer optimum access. This simplifies maintenance and cleaning. Parts of process engineering, such as the heat exchangers and media supply, have been relocated as modules to further improve servicing and machine safety. •

VAC-CENT SERVICES (PTY) LTD

AUTOMATIC FLOW CONTROL VALVES

GARDNER DENVER NASH XL RANGE VACUUM PUMP PACKAGE

Head Office (T) +27 11 827 1536 Email: info@vaccent.co.za

Vaccent.indd 1

www.vaccent.co.za

Durban Office (T) +27 31 572 4495 Email: nelson@vaccent.co.za

2018/04/18 8:10 AM

August 2018 | Beverage Review

35

B E V E R AG E P R O C E S S I N G T E C H N O L O GY

IT’S A SUGAR REVOLUTION As the first importer of containerised sugar into sub Saharan Africa in 1998, Chris Engelbrecht managing director of Super Syrups and chairman of the Association of Southern African Sugar Importers, decided to produce and supply inverted liquid sugar to the Western Cape food industry.

S

uper Syrups started in 2012 with a clear vision of supplying inverted liquid sugar as an alternative to granulated sugar.

Manufacturers of sugar containing products could save up to 15 per cent on sugar use due to the sweeter profile of inverted liquid sugar. ‘Savings on sugar handling and a faster production turn-around time, no crystallisation and smoother textures of final products are just some of the advantages that motivated customers to start using our inverted liquid sugar,’ enthuses Reino van der Merwe, general manager.

In 2012 the production facility had a capacity of 5 000 litres per day. In 2016 that capacity was produced in half an hour at the Cape Town plant. ‘We believe food safety is non-negotiable and for that reason we implemented a Food Safety Management System based on HACCP principles. Our food safety system is certified

by SABS,’ Van der Merwe explains. The company recently introduced two new products for sugar reduction with no aftertaste. Product

applications include beverages, yoghurts, fruit solutions and the bakery institute.

‘You get a standard formulation that you can use in all your products that require a reduction in sugar,’ Van der Merwe notes.

‘Customers need only add their different flavours and ingredients to make their product formulations unique.

‘Another benefit is manufacturers do not have to struggle with blending a sweetener base. We provide a standard sweetener base with no fluctuations’.

AREAS OF FORMULATION: • Alcohol beverages • Fruit concentrates • Tonics • Flavoured syrups • Dairies • Flavour houses.

Super Syrups – www.supersyrups.co.za

THE

Buyer’sguide 2017/2018

THE THE

Buye B ye y er’ r’s ’sg sguidee Buyer’sguide 2018/20199

The directory for manufacturers of food, beverages, pharmaceuticals, cosmetics, toiletries, packaging and the printing industry

Available online: www.thebuyersguide.co.za

36

Beverage Review | August 2018

BENEFITS OF INVERTED SUGAR • Increases shelf life of products • Consistent colour and quality with lower ash content • Increases sweetness with less carbohydrate intake than granulated sugar • Helps retain moisture and prolong freshness • Less baking time and lower temperature • Minimised crystallisation even at low temperatures - increased smoothness • Inhibits microbial growth and acts as a more effective preservative • Enhances flavours in products, whether natural or artificial.

BENEFITS OF LIQUID SUGAR: • Can be delivered at 40°C to 50°C reducing heating cost and time • Reduces storage space with a notable decrease in sugar losses due to breakages of bags and pallets • Secure and sealed containers - reduces contamination risk • Less labour intensive handling and reduced contamination risks - allows for effective inline closed circuit production • More cost-effective to automate sugar addition to the production process • High viscosity improves binding of ingredients as in cereal bars • 100 micron final filter - no more sieving of sugar to eliminate lumps, cotton strings or wood splinters • No more black specs in sugar.

the ultimate sugar solution

Less sugar intake – same sweetness Prolong shelf life No crystallization Easy handling – less labour intensive Triple filtered Original taste without the tax FAST FACTS

www.supersyrups.co.za contact: 021 557 2019 email: reino@agritrade.co.za

B E V E R AG E P R O C E S S I N G T E C H N O L O GY

It’s all in the control The aseptic Gemü 567 BioStar control valve is available to a nominal size of DN25, allowing a maximum flow rate of 15m³/h. At the same time, the selection of motorised actuators for this valve has been extended.

T GEMÜ 567 BioStar control

Winner of the ACHEMA Innovation Award 2018 Aseptic and precise The safe solution for media control from 80 to 4,100 l/h: • Can be integrated into GEMÜ multi-port valve blocks • Proven actuator design • Innovative sealing concept • Easy to clean • 3A compliant and bypass versions available as an option

GEMÜ VALVES AFRICA (PTY) LTD Cnr Olympic Duel Avenue And Angus Cresent Northlands Business Park (Stand 379) New Market Road · Randburg ·South Africa Phone: (0)11 462 77 95 · info@gemue.co.za

www.gemue.co.za

38

Beverage Review | August 2018

o expand the product range of valves for hygienic, sterile and aseptic applications to include a highly precise control and regulating valve, Gemü, a leading manufacturer of valves, measurement and control systems, developed a completely new sealing technology that provides for the optimal addition to the established aseptic Gemü valve range. With 567 Biostar control, based on the company’s PD design, this novel generation of valves has been designed specifically for control of small flow rates in the food and biotech sectors amongst others.

PD design means the moving parts of the actuator are hermetically separated from the product area. Hermetic separation enables the actuator to be replaced under pressure, with no risk of media contamination.

In addition to existing commercially available versions with manual and pneumatic actuators, new motorised versions are fully developed for market. The motorised version of the Gemü 567 Biostar control valve is the world’s first real-time-enabled control valve. The combination of PD design and electric actuator as a stainless steel version makes this valve a top choice for the control of small volumes in biotechnological industries, in applications without compressed air or particularly for applications with stringent precision and speed requirements.

Running times of plants can be greatly extended thanks to the long service life of the PD diaphragm (more than seven million cycle duties); low-maintenance design and operator replacement when the medium is present. With the expansion of the range of nominal sizes to include DN 25, Gemü has extended the kv range up to approximately 15m³/h. The Biostar control valve is intended for all control processes in hygienic and sterile areas, right up to aseptic plants in the biotechnology, food and beverage industries and for industrial processes and corrosive media. The PTFE seal system means it is perfectly suited and completely harmless if used with media containing oils and fats.

The valve is suitable for precise control of small quantities in medical and food engineering (milk, yoghurt and cheese production). Due to the wide variety of combination possibilities of actuators, bus systems and controls, it can be adapted for all possible processes according to customer requirements, including real-time applications. •

Gemue – www.gemue.com

B E V E R AG E P R O C E S S I N G T E C H N O L O GY

Industrial safety offering Hans Str ydom

HiQ is the global brand for a specific range of made-for-purpose gases, gas mixtures and associated products that comply with high purity and quality standards.

A

frox HiQ speciality gases include pure scientific gases; made-to-order scientific carrier gases and mixtures; and calibration mixtures for certifying accuracy of instruments. It offers a host of special-purpose mixtures for safety, research and development in several industries.

At the starting point of the HiQ product range is Afrox’s high purity atmospheric gases: argon, carbon dioxide, helium, nitrogen and oxygen. For use in HiQ gas formulations, each source gas must be of exceptionally high purity. ‘We talk about gas purity levels in terms of a number of nines: a five nines (N5) purity, for example is 99.999 per cent pure, which means it has an impurity level of less than 0.001 per cent or 10 parts per million (ppm),’ Hans Strydom technical services manager explains. For modern HiQ gases, Afrox offers six nines (N6) purity levels, which

contain less than 1.0 ppm of contamination.

This is the basis for the HiQ 60 range. These gas mixtures are designed to have a shelf life of up to 60 months, as opposed to previous generation mixtures that could only be guaranteed for 36 months.

When it comes to the calibration of safety-critical measuring equipment, the purity level of the calibration mix represents true value. Emissions analysis of smoke stacks at refineries, power stations and processing plants is a legal requirement.

In some cases, emission monitors used are required to detect contaminant levels below 100 ppm per billion. To calibrate these instruments, the calibration gas used must accurately mimic the polluting gas that the instrument must monitor. Getting the measurement wrong can be costly, with potential fines. Low ppm HiQ calibration

gas mixes, many of which are manufactured at Afrox’s state-of-the-art Gas Operations Centre (GOC) facility in Germiston offer local customers legislative compliance, consistency, accuracy and cost savings.

In addition to calibration gases for environmental and safety monitors, Afrox HiQ gases are widely used as carrier gases for gas chromatography-mass spectrometry (GC-MS) instruments.

These are used in global laboratories and testing facilities to determine the exact constituents and contamination levels of substances. HiQ gases are widely used by water utilities, which use GC-MS to pick up any dangerous pollutants such as volatile organics and other carcinogens in water. •

Afrox – www.afrox.co.za

Dedicated gas solutions for the hospitality industry As the leading supplier of gases to the hospitality industry in southern Africa, Afrox offers the Sureserve range of dedicated gas solutions from liquefied petroleum gas (LPG) for cooking and heating, to Suremix for dispensing beverages, and Afrox Partigas which is refined helium used to inflate balloons or blimps.

Customer Service Centre: 0860 020202

Hospitality advertorial 130x177.indd 1

Afrox has the expertise and solutions to ensure a full evaluation of your LPG installation and supply requirements for any gas cooking or gas heating application. We can also recommend accredited and approved installers/suppliers for domestic gas installations.

Available in four variants, Suremix is a range of food and beverage grade carbon dioxide (CO2) and nitrogen gases used for dispensing of soda fountains, wines, draught beer, lagers, ales, pilsners and stouts. Suremix conforms to all major soft drink manufacturers’ specifications, ensuring that the best taste and highest quality is achieved in the final product. Our customers have access to manifold installations and mixing panels specifically designed and manufactured for higher volume dispensing applications.

Shop online: www.afroxshop.co.za

We also supply large or small cylinders based on specific requirements.

Balloon gas (Partigas) high pressure gas cylinders are available in three different sizes depending on the quantity of balloons to be inflated. An inflator must be attached to the cylinder when filling latex or foil balloons and Afrox supplies a leading brand and range of manual and automated filling units.

For more information about our Sureserve offering for the hospitality sector, contact the Afrox Customer Service Centre on 0860 020202 or visit www.afrox.com.

Africa’s leading gases and welding solutions partner

www.afrox.co.za

2018/06/28 10:09 AM

August 2018 | Beverage Review

39

B E V E R AG E P R O C E S S I N G T E C H N O L O GY

ACCOLADE FOR ASEPTIC BLOW-FILL-CAP TECHNOLOGY The US Food and Drug Administration (FDA) awarded GEA a letter of no objection for its ABF 1.2 technology. This integrated blowing, filling and capping solution features a fully aseptic rotary blowing machine.

F

DA testing is considered one of the most comprehensive validation protocols available in the aseptic beverage market. Stringent requirements ensure enhanced product safety. Approval is highly valued - even outside the US. The clearance confirms the technology ensures maximum sterilisation efficiency and reliability during every step of sensitive beverage bottling. GEA successfully passed validation tests performed on an ABF 1.2 system installed in the US. Alessandro Bellò, head of blowing, filling and packaging applications at GEA notes, ‘For technology developers, food safety is the highest priority. The system erases risk of recontamination of drinks during filling through fully automated operations. We achieve a full decontamination process control unique in the market.’

COMPLETE CONTROL OF STERILISATION PERFORMANCE GEA’s solution is based on an integrated blowing, filling and capping process that runs within a 100 per cent aseptic environment. Thanks to a microbiological isolator, the unit can aseptically blow preforms previously treated with hydrogen peroxide vapour. The result is a single zone sterilisation process that requires no water and significantly fewer chemicals.

‘It maintains complete sterility during

ten years ago for its PAA-based bottle operations,’ GEA product manager Massimo sterilisation platform.

Nascimbeni points out. ‘We achieve ‘Aseptic technology is this by placing the aseptic undoubtedly the safest and blowing wheel in the same most efficient production sterile zone where filling system for bottling sensitive and capping processes beverages without The system is equipped with are performed. a 100 per cent aseptic blower preservatives. Higher Newly blown that can produce shelf-stable production volumes result sterile bottles are low acid beverages, free in higher desired production transferred to filling from preservatives for quality and the need for and capping carousels distribution at ambient temperatures. flexibility in bottle design. without leaving the Advantages of aseptic systems sterile zone. This is one of become clearer when compared the reasons we don’t need any to other solutions. With our ABF 1.2 unnecessary H2O2 carry-over in FDA certification we can finally service the following modules.’ customers with VHP based sterilisation Beverage producers can completely platforms in the US,’ Bellò concludes. • monitor and control preform sterilisation

DID YOU KNOW?

processes with GEA’s unique Smart Sensor, which checks the spraying performance of each sterilisation nozzle just before preforms are treated.

The environmental sterilisation process is completely automated requiring no manual intervention from operators - greatly decreasing risk of system recontamination.

GEA – www.gea.com

FUTURE-PROOFING CUSTOMERS VIA ASEPTIC TECHNOLOGY GEA provides both FDA approved PAA- and H2O2-based sterilisation technologies. The company’s first FDA certification was awarded more than

GEA’s ABF 1.2

HYGIENIC BLENDING AND MIXING SOLUTIONS INTO THE food, beverage, dairy, cosmetic and pharma industries

®

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Beverage Review | August 2018

INOXPA SOUTH AFRICA

GAUTENG - SOUTH AFRICA Tel. +27 (0)11 794-5223 - sales@inoxpa.com www.inoxpa.com

B E V E R AG E P R O C E S S I N G T E C H N O L O GY

BIGGER AND GREATER BEER CAPACITY The Innofill Can C can filler from KHS GmbH satisfies demand of smaller breweries on international markets. It gives operators the technological innovations of big machines, but with a compact design and quick installation time.

T

he prototype was introduced at drinktec in 2017 and garnered a lot of interest. This is one of the reasons why KHS is launching a further machine size with greater capacity to market in 2018.

At the world premiere of the Innofill Can C at drinktec, Canadian craft brewery Steamworks bought the first machine. It was commissioned in February 2018. ‘The high order entry demonstrates that this machine concept is already proving convincing,’ says Kevin Rathbun, project manager at KHS USA. KHS shipped the can filler in a single container to the customer. It was commissioned on site on a plug-and-produce basis without any need for complicated installation processes. The 21 filling and three seaming stations, valve manifold, cladding and control cabinet on the Innofill Can C forms an enclosed, ready-toproduce machine unit. All that has to be done during installation was to connect up electricity cables, piping and conveyors.

It took just 14 days between delivery and commissioning of the prototype. According to Steamworks its new plant engineering fills approximately 15 000 cans an hour in a standard 355ml can format. The craft brewery also uses cans holding 473 and 500ml.

In addition to the compact layout and fast installation, units feature a hygienic design including a gapless bell guide with PTFE expansion joints and bells.

This is lifted and positioned fully electropneumatically to seal cans without any mechanical action from cams and rollers.

This also does away with the need for water lubrication; and simplifies cleaning. •

Food Manufacturing Africa, 132 x 200 mm, Hydronomic, CC-en34-AZ198 08/18

PROPAK WEST AFRICA 2018 18 – 20 September, Lagos Landmark Centre, Stand T26

Hydronomic #GermanBlingBling #Hydronomic

We do more.

KHS – www.khs.com CC-en34-AZ198_08-18.indd 1

07.08.18 09:13

August 2018 | Beverage Review

41

B E V E R AG E P R O C E S S I N G T E C H N O L O GY

All the flavour without the calories Consumers are turning to flavoured waters to keep them refreshed versus traditional alternatives. Product launches have doubled over the last five years, according to Mintel Market Intelligence.

I

n 2016, over 800 flavoured products were launched globally, offering consumers more choice in hydration options.

PureCircle stevia enables developers to meet consumer demand by providing zero-calorie sweetness that compliments and enhances these beverages.

Instead of adding sugar or an artificial option, developers turn to these ingredients to offer flavourful sweetness without extra calories.

BENEFITS OF PURECIRCLE FLAVOURS • Modifies acid perception and mouthfeel • Flavour range enhances fruity, tropical and citrus flavours • Reduces the perception of lingering sweetness • Provides upfront sweetness required for many flavoured water applications.

STABILITY • Stevia leaf extracts are stable in beverages with a low pH < 3.0 • Stable under normal thermal processing conditions • Severe conditions (low pH < 3.0 and extremely high temperatures) can result in minor interconversion of glycosides.

•

• •

MOUTHFEEL • Texturing agents (gums, pectins, etc.) can be used to modify sweetness and flavour release.

TROUBLESHOOTING •

•

Achieving desired sweetness levels with Reb A alone may be difficult in some beverages The use of PureCircle Sigma Beverage allows for greater sugar reductions with

• •

cleaner taste, but combinations of steviol glycosides work best for complex and robust flavour profiles Blending small amounts of caloric or non-caloric sweetener provides improved sweetness profiles Stevia shows excellent synergy with fructose and sucrose Acid blends (e.g. citric acid, malic acid or lactic) can contribute to a better sweetness and flavour profile Salts can help achieve improved flavour profile (Na salts) and reduce bitter lingering Blending stevia sweeteners enables better preservation of flavour and acid, and creates more sugar-like tastes. •

{PureSweetness}

Discover your next taste breakthrough with StarLeaf stevia TM

www.savannah.co.za

42

Beverage Review | August 2018

Savannah Fine Chemicals www.savannah.co.za

PackagingREVIEW SOUTH AFRICAN

August 2018 | Volume 43 | Number 8

www.foodreview.co.za

Retain a competitive advantage with

carton & board packs

Gossamer Packaging â&#x20AC;&#x201C; 25 years and going strong

New compostable plastic shopping bags

NE CW A RST O N & B OA R D

CARTON AND BOARD WITHSTANDS THE TEST OF TIME

H

APPY WOMEN’S MONTH! In the words of American storywriter Ambrose Bierce, ‘Women’s fashion has always been the most expensive form of packaging.’ Speaking about women and packaging, we celebrate two successful women who made it to the top. Caron Green and Margaret Krishnasamy, owners of Envirocore, a manufacturer of composite cans made of rigid paperboard, have made huge strides in the male dominated world of packaging. These resilient, tenacious women have made it possible for Envirocore to triple its production capacity compared to what could be done a year ago, which resulted in the company moving to bigger premises.

Envirocore can now offer completely recyclable composite packs.

Don’t miss the story on page 50. The growing trend toward sustainable packaging is top of mind for all. This gives carton and board packaging an added advantage compared to other forms of packs owing to its renewability characteristics. Look out for Sappi’s specially designed boxes used to protect, carry and pack fresh produce.

These packs, comprising materials sourced from responsibly managed forests are manufactured into containerboards. Read all about this on page 48.

Enjoy the read.

Until next month!

Assistant Editor Aarifah.Nosarka@newmediapub.co.za

Gareth Ackerman, Suzanne Ackerman-Berman, Pedro Da Silva and Paula Disberry.

MAJOR RETAILER LAUNCHES COMPOSTABLE PLASTIC BAG PNP recently introduced South Africa’s first compostable supermarket bags at its V&A Waterfront store in Cape Town. The project forms part of the supermarket’s on going Packaging and Plastic Reduction Project.

The bags are made of vegetable matter, such as maize and potato starch. They will break down after three to six months depending on conditions. A typical plastic bag will take between 500 to 1 000 years. Pick n Pay’s director for transformation, Suzanne Ackerman-Berman says the new bags are strong and can be reused, similar to normal plastic bags.

‘The important difference is these trial bags are also home compostable,’ she adds. ‘They are designed to collect organic waste, such as your kitchen scraps, and will compost with the organic waste in a home compost environment.’

Ackerman-Berman says bags need to be tested before the supermarket can introduce them nationwide.

Pick n Pay chairman, Gareth Ackerman says government needs to step up its recycling commitment as the private sector takes action.

VIPColor’s digital printers now available regionally THE INTERNATIONAL MANUFACTURER’S digital colour labelling solutions can now be sourced locally. This is thanks to a new partnership between the USA’s VIPColor Technologies and Label Smart, a digital printer in Midrand.

VIPColor Technologies’ builds printers that produce labels for diverse applications. These printers are known to streamline workflows and raise productivity and product quality while improving the bottom line. Its label printing machines are primarily targeted at companies dissatisfied with the long lead times and large print run constraints. The company is dedicated

44

Packaging Review | August 2018

to creating a new level of labelling value around packaging.

Label Smart aims to bring convenience and flexibility to SMEs. The company has made a substantial investment to ensure it can do justice to such a highly respected international brand in the African market. The company has tested VIPColor’s label presses in a production environment to ensure they can meet local customer’s unique requirements.

A limited quantity of special offers is available on exdemonstration equipment to give early adopters an added cost advantage.

I N D U S T RY U PNDAT EWE S

A special focus on Sacmi’s closures at Johannesburg show THE GROUP will showcase its complete range of solutions for the closures and beverage industries at Food & Drink Technology (FDT) Africa 2018. The biennial event takes place from 4 to 6 September at the Gallagher Convention Centre. The group has extensive experience in the country through its Sacmi South Africa branch, which provides sales support and assistance.

The division will primarily focus on its new offerings, from its compression technology to complete integrated pelletto-pallet PET processing solutions.Sacmi’s cap and preform manufacturing machines will take centre stage at stand 145. Via an automatic CPB Link magazine, these technologies integrate downstream with complete blowing, filling and container labelling solutions. The new Sacmi HeroLINE provides greater logistic efficiency, reduces consumption and optimises production performance. Also available in the new HeroBlock configuration, this solution represents the very best from Sacmi.

It has also succeeded in transferring all the advantages of compression technology to container production. A key example is

compression blow forming, an innovative solution allowing manufacturers to produce lighter, high performance and quality containers at lower cost.

This cutting-edge solution combines the very best characteristics of alternative technologies and is gaining traction in key markets, especially in the dairy sector.

There will also be a focus on inspection and quality control systems, which continue to play a crucial role in the food and beverage industries. These systems are configured to give customers total quality control at

every stage of production. They also allow for the implementation of advanced remote control functions via any corporate network connected device.

The group has been winning over the dynamic African market with its offerings that range from initial design to after-market solutions. Sacmi continues to invest in Africa, which is already a key market for complete PET processing solutions.

The Hero Block line

CASE PACKING SYSTEMS FOR BEST PRODUCT DISPLAY

The impressive features of Cama’s latest Break-Through Generation and Shelf Ready Package equipment are the reasons it has been able to make a step change in innovation in secondary packaging machinery.

T

he Cama FW wraparound and display-box electronic case packers are capable of packing a variety of products into RSC cases.

Configurations include onepiece wrap around or two-piece display cases for shelf-ready packaging solutions.

Whether it is hard products such as biscuits, with or without chocolate, or soft cakes, grains or chips, or even juice in pouches, the Cama wrap-around case packer is the best way to load products into a display box.

Its positive product handling guarantees maximum care

during the collation and loading process. The wrap-around machine gently handles fragile and different shaped products.

Highly versatile, Cama’s FW series enables the formation of trays, two-piece Shelf Ready Packs (SRP) or full wrap-around cases. This is an all in one machine, with easy tool-less format changes.

MACHINES PRODUCED FROM EXPERIENCE Cama has more than 35 years’ experience in case packing applications. Its latest technological innovations mark milestones in R&D and have raised standards in packaging automation.

The Break-Through Generation (BTG) systems provide

higher hygiene standards.

They don’t have hollow bodies and horizontal surfaces, which prevent water, dust or dirt retention and they are free of tie wraps. They easily identify contamination and can be cleaned effortlessly.

Their open profile means there are no bundled cables. They are described as safe and ergonomic machines with increased accessibility. BTG systems have flexible frames and reduced footprints. Their flexible, modular configurations improve suitability for factory layout requirements. They are designed with energy saving engineering in mind. •

The Cama Group – www.camagroup.com

BACKTRACKING WITH CAMA Since 1981, Cama has been developing, manufacturing and installing secondary packaging machinery globally.

These machines are conceived in various configurations to meet clients’ unique requirements. Cama specialises in secondary packaging solutions for packing into corrugated cartons or cases.

It supplies packaging machines and robotic equipment specifically engineered for the forming, loading and closing of boxes or cartons from corrugated or paperboard materials.

A wrap around case packer June 2018 | Packaging Review

45

C O M PA N Y F O C U S

In celebration of a silver jubilee

Charl Nieder-Heitmann founded Gossamer. He was born in Rustenburg, North West Province, on 13 April 1960. At 12, he turned an old lawnmower engine into a delivery bicycle, proving he had been destined to become an engineer. He studied mechanical engineering at Stellenbosch University and six years post completion in 1984, he started the company.

According to Nieder-Heitmann, there project manager involved in that venture, are four pillars determining a company’s Rudolf Jansen van Rensburg still works success.

These are happy and dedicated at Gossamer,’ she explains. ‘The team is staff, quality manufactured solutions, excited to have come this far.’ attaining long term client satisfaction The company remains firm on its and giving back to the community. belief of preventive maintenance The initial focus of and after sales support.

Gossamer was to design and Du Plessis says a manufacture precision built, maintenance and repair Gossamer Packaging lightweight composite Machinery has developed agreement can be added to 37 different standard structures. Niedernew or existing equipment machine types for the Heitmann found there food and beverage manufactured by Gossamer. industries. was a need for end-of-line These agreements can be packaging machinery in the tailored to cover anything country.

The company’s focus has from preventive maintenance purposefully shifted to designing servicing to completely maintaining and manufacturing quality, cost-effective the machine or anything packaging machinery solutions. To date, in between. more than 2 000 Gossamer machines have The company’s machines include an Eco been commissioned worldwide. • Range as well as a number of innovative

Gossamer Packaging Machinery has reached a milestone. Initially operating out of a garage, the company has gone from strength to strength over the past 25 years. Aarifah Nosarka tracks its journey to success.

DID YOU KNOW?

his Charl Nieder-Heitmann and y’s son Norman, the compan operational manager

W

hat was started as a one man band, now provides employment to more than 53 people. Gossamer Packaging Machinery’s (Gossamer) is a dynamic company, operating out of a facility that is more than 2 000m² in size. The company has not only achieved success in the South African market, but also globally.

‘We would have never achieved this breakthrough if it weren’t for the support of our dedicated staff members and clients,’ says Jeanette du Plessis, Gossamer’s international sales and marketing manager.

Quality has always been a core focus of the business. One of its first carton erectors installed at a client 24 years ago is still in operation today. ‘The

The workshop at Gossamer Packaging Machinery

46

Packaging Review | August 2018

solutions tailored to client’s packaging needs. Carton erectors, bottle packers, punnet fillers, bag filling, canners, bagin-box juices/wines, top and bottom gluers and shrink wrappers are among the diverse range of end-of-line packaging solutions available. It also has a number of palletising options and conveyor systems.

INSPIRATION BEHIND THE NAME In June 1979, the Gossamer Albatross made history by being the first human-powered aircraft to fly across the English Channel. The undertaking of this unique challenge gave way to incredible engineering perseverance and human willpower.

Gossamer Packaging Machinery – www.gossamer.co.za

HIGHLIGHTS OVER THE YEARS The company developed a standard machine range of 62 end-of-line packaging solutions.

It was the first to introduce an Ecoefficient Solution Range machine, which achieved a global footprint and captured a 50 per cent share of the local market. Owing to machinery demands, Gossamer opened a second factory.

C A R T O N & B OA R D

A PERFECT SOLUTION CRAFTED FOR AGRI PACKAGING Sappi is investigating capital projects at its Ngodwana and Tugela Mills, which aim to increase paper production capacity, improve on quality and enable further light weighting. PACKAGING REVIEW looks at the significance of these projects and two popular, completely recyclable paper solutions.

T

he company strives to add value delivering outstanding results. ‘These to its customers’ businesses by products are manufactured in accordance to providing premium, cost-effective and ISO 9001, 14001. Raw materials are sourced dependable products. ‘Our carton and board from responsibly managed forests, which solutions help ensure South African produce are measured against Forest Stewardship reaches their destination as intended,’ says Council standards.’

Richard Wells, sales and marketing director at Kraftpride is a kraft linerboard typically Sappi Paper and Paper Packaging. found on the outside, middle and inner It provides support to industry liner of paper boxes. Ultraflute is a semibodies such as the Citrus chemical fluting paper between two Research International (CRI) linerboard materials in the form through Sappi’s Technology of a corrugated pattern to add Centre, by offering paper, strength. Both products are board and box tests supplied to the corrugating Sappi produces the correctwoodfibre including box compression industry, which manufactures for paperboard and test (BCT) conducted the final containerboard cases, cartons. under high humidity referred to as cardboard boxes. conditions. This is for the These are used to protect, CRI’s accreditation process. carry and package locally produced Popular for agriculture packaging, fruit and vegetables distributed Sappi’s Kraftpride and Ultraflute products are locally and exported to international markets. classified as containerboard case materials.

‘The success of these products is due to These are produced at the Ngodwana and their ability to meet the requirements of the Tugela Mills respectively. The benefit of corrugating industry, which converts the the combination use of the two grades is materials into cartons, as well as withstanding appropriate strength vs cost efficiency the rigorus of the supply chain,’ he explains.

These environments range from cold room to high humidity environments and cyclic humidity environments.

This is where packaging case materials are expected to provide ongoing strength performance in all conditions.

DID YOU KNOW?

The Kraftpride boxes

48

Packaging Review | August 2018

According to Wells, the robustness of these paper products allows them to withstand the rough handling environments of the supply chain in order to protect cargo.

AGRICULTURAL PACKAGING Kraftpride and Ultraflute play a vital role in delivering fruit and vegetables to the final market and are used extensively in the agricultural sector. These papers form the main structural feature of most packaging used to export agricultural products and they are completely recyclable.

Sappi produces approximately 340kt of these products for use in the local agricultural market.

‘They are the ideal vehicle to transport South African grown produce around the world,’ Wells adds.

PRODUCT DEVELOPMENTS Sappi constantly looks at new ways to add value by providing containerboard case materials that can be combined with other materials. The combination delivers the overall performance needed at a lower weight, or through evaluating input materials to deliver the same performance optimally.

Ultraflute was born out of this ongoing research and product development.

DAILY CHALLENGES The agricultural industry is faced with many challenges from the weather, market requirement changes, international and local demand and seasonality of different produce. These have an influence on shape, strength, size and timing of packaging required.

Daily challenges are ensuring the correct quantity, size and weight of packs are delivered timeously to customers. Planning and forecasting are important fundamentals to all involved in the supply chain. •

Sappi – www.sappi.com

B E V E R AG E P R O C E S S I N G T E C H N O L O GY

August 2018 | Beverage Review

49

C A R T O N & B OA R D

WOMEN RISE TO HIGHER LEVELS OF LEADERSHIP August is women’s month and in this edition, PACKAGING REVIEW celebrates two ladies who persevered to pursue their dreams.

The duo started a successful business despite the industry being dominated by men. By Aarifah Nosarka

P

reviously a small business, Envirocore outgrew its former premises, relocated to a larger property and tripled its production capacity. Mother and daughter team, Caron Green and Margaret Krishnasamy are co-owners of Envirocore.

Together they started with the purpose of recycling, refurbishing and supplying postal tubes and cores to brand owners and manufacturers.

“We have the capacity to offer existing and potential clients a unique South African experience”

They soon realised there was a gap in the South African packaging market for reusable upmarket composite packs.

This led to the establishment of the company’s composite division.

‘As a female owned company our primary aim is to empower as many women as

A section of the building sports a different look compared to the previous premises

50

Packaging Review | August 2018

possible in the workplace. Our workforce is made up of 80 per cent females,’ says Green.

Krishnasamy says these employees show an extraordinary passion and pride in their work. She says empowering women in this industry has been a great success.

‘Our employees have a wonderful understanding of attention to detail and commitment, which is evident in the quality of work produced.’

A NEW START The move to new premises in Boksburg East took place earlier this year.

Envirocore purchased a larger property adjacent to its former premises for the construction of offices, a staff kitchen and canteen, ablution facilities and two factories. One factory is dedicated to recycling while the other focused on composite manufacturing.

Construction took a year to complete and new machines were installed.‘We now have the speed and flexibility needed to process orders quickly and efficiently,’ notes Krishnasamy.

Green is thrilled with the custom designed facility. ‘We have capacity to offer existing

and potential clients a unique South African experience in finding the perfect, locally produced, well priced composite pack.’

WHAT’S IN IT FOR YOU? Envirocore offers a variety of composites suitable for the food and beverage industries. Its tissue composite is perfect for consumers as an advertising medium for all markets.

A newer addition is a stimulating puzzle on composite cans, which serves the dual purpose of housing sweets and as a toy used to stimulate children’s minds.

Composites have grown in popularity over the years owing to their visual impact and on shelf appeal, as well as their recyclable and reusable properties.

‘Sustainable packaging has become more significant over the years.

‘We have always maintained the importance of producing packs that assist in reaching the goals of a circular economy and reducing waste to landfill,’ Green concludes. •

Envirocore – www.envirocore.co.za

Caron Green and Margaret Krishnasamy

Changinggtheewayyyouusee

Packaging

Tel: (011) 914 1078 Web: envirocore.co.za

EnviroCore

C O N V E N I E N C E PAC K AG I N G

MINIMISE FOOD WASTE WITH CONVENIENT FILMS

Sealed Air has launched Cryovac Darfresh top webs for mono-PP trays. This new vacuum skin packaging innovation is set to meet the food industry’s need to reduce food waste while delivering cost efficiencies.

T

he top webs promise to extend shelf life and improve brand differentiation for fresh red meat, poultry, fish, smoked and processed meat, cheese and ready meal products.

‘In an environment of increasing business and consumer demands, processors and retailers can benefit from the improved sustainability and operational efficiency provided by Cryovac Darfresh new top webs for mono-PP trays.

‘These have improvements at the processing and packaging levels. Consumers can now recognise real benefits in the form of cost savings and convenience,’ says Didier Marteau, EMEA marketing director at Sealed Air. The skin films address key challenges facing retailers and processors. To stand out in an increasingly competitive market, food

retailers are challenging processors to supply more eye-catching and convenient products for consumers.

When facing retailer demands, food processors must also prioritise operational efficiency improvements and enhanced profitability while ensuring environmental responsibility.

Sealed Air’s Cryovac innovation seeks to alleviate these mounting pressures for both processors and retailers.

INNOVATION AT ITS BEST The top webs for mono PP trays extend shelf life by up to 30 per cent when compared to modified atmosphere packaging.

The innovative, safe seal prevents drip issues and enables vertical display for increased point-of-sale competitiveness.

A skin-tight, glossy pack and easy-open features makes the product more appealing.

Its new top webs are designed for application on a variety of mono-PP trays, providing a greater range of potential tray supply options. Mono-PP trays are now produced approximately 100 microns thinner than that of PP and PE trays. The new films have been developed to match the trays’ aesthetics.

It helps processors find cost efficiencies across the entire value chain. Material costs are reduced because there is no waste of products on the Cryovac Darfresh on Tray machine. This is compared to the 30 to 40 per cent scrap produced on traditional skin pack machines. • C

Sealed Air – www.sealedair.com

M

Y

CM

MY

CY

CMY

K

52

Packaging Review | August 2018

We speak dairy It may all come from the same place, but when it comes to the packaging thereâ&#x20AC;&#x2122;s no one-size-fits-all.

Our diverse range of award-winning dairy containers and aseptic carton systems is specially designed to fulfill your complex dairy processing needs. We know, because we speak your language. Letâ&#x20AC;&#x2122;s talk.

C O N V E N I E N C E PAC K AG I N G

RIGHT CHOICE FOR ADDED CONVENIENCE

Food manufacturers can now benefit from an innovative film with a wide processing window. This makes it easy to run on standard thermoforming machines without equipment adjustments.

O

venRite thermoforming film was developed by Bemis Packaging Europe, a long standing partner of Geiger & Klotzbücher (G&K). The film allows producers to pack ready to cook or reheatable food items under vacuum using current packaging technology. It comprises dual ovenable functions in conventional and microwave ovens. Consumers benefit from up to 20 per cent reduction in overall cooking time compared to normal out of packaging cooking methods.

Products can also be sous-vide cooked before distribution without the need of subsequent repacking. This allows manufacturers to increase the life of the final product and to further reduce overall cooking

54

Packaging Review | August 2018

time for consumers. Owing to the film’s selfventilation characteristics, the final product will get some ‘browning’ and a crisp surface.

Christian Schiess, sales manager at G&K says this characteristic is a great achievement for in pack cooking applications.

‘The flexible base film crystallises during cooking and transfers to a more rigid “tray” because of the film’s material composition.

The product’s juices are contained in the tray.

A simple easy-peel opening prevents spillage and keeps the oven clean,’ Schiess adds.

The material meets the EU and US Food and Drug Administration’s requirements for direct food contact compliance. The company remains committed to providing clients with premium product quality and the highest

safety standards. Its hygiene and process standards are underlined by BRC Standards certification. This enables G&K to print and convert suppliers’ materials into products for distribution across southern Africa.

KEEPING UP WITH THE LATEST PROGRESSIONS As a local importer of flexible packaging solutions manufactured globally, G&K benefits from the international advances in film technologies, printing and ink techniques. Additional benefits include new packaging capabilities for improved food safety, product shelf life and convenience. •

Geiger & Klotzbücher – www.g-k.co.za

Helping great products reach more people more easily

We help you to meet your sustainability goals We strive to develop more sustainable packaging solutions whenever practically possible.

Sustainability is an integrated part of our business. For us sustainability means environmental protection, social equity, and economic efficiency.

We believe packaging can achieve: Reduced resource usage and product wastage / Lowered health risks / Improved economic efficiency We have a broad range of high quality packaging solutions for modern foodservice, vending and fast moving consumer goods.

Our technologies include paper and plastic forming, so you can always find the right solution to fit your specific needs. Our packaging is proven and tested in use by many of the worldâ&#x20AC;&#x2122;s leading quick service, fast casual and coffee chains.

client.service@huhtamaki.com / www.huhtamaki.com T +27 (0) 11 730 6300 / Toll Free - 0800 006 985 Huhtamaki Foodservice South Africa 69 Industry Road, New Era, Springs, Gauteng, South Africa, 1550

Last laugh

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To advertise in Anita Raath

Sales executive +27 (0)82 976 6541

Carla Melless

Sales executive +27 (0)83 260 6060

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

NEW & USED FOOD MACHINERY – IN STOCK • A&K Corn Cutters & Huskers • FAM Dice, Slice & Strip Cutters • FAM TS-1D Transverse Slicers • FAM PMD Poultry & Meat Dicers • FAM 7944 French Fry Cutters • FAM 7407 Bean Cross Cutters • Feuma Apple Peelers • Femia Bean Snippers • Herbort Bean Top & Tailers

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

CALL US NOW FOR A QUOTATION

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

Quality products and superior service are our top priority.

Our products are SANS 1828 and SANS 1853 approved.

ISO 9001:2015 certified company.

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

Food Processing Systems & Technology, Paarl

www.deluxe.co.za

Tel: 021 - 868 -1594 | Fax: 021 - 868 - 1599 Visit us on http://www.eptech.co.za or mailto:info@eptech.co.za

ADVERTISERS’ INDEX AUGUST 2018 Afrox......................................................39......www.afrox.co.za AGT Foods............................................23......www.agtfoods.com Air Products.........................................17......www.airproducts.co.za BASF Holdings.....................................25......www.agro.basf.coza Bearing Man Group............................27......www.bmgworld.net Berndorf Band......................................29......www.berndorfband-group.com Bio-Science Technologies.................16......www.biosciencetechnologies.com Brewtech Engineering.......................26......www.brewtech.co.za Bruker....................................................18......www.bruker.com/optics Business France....................................7......www.sialparis.com Deltamune............................................21......www.deltamune.co.za Envirocore.............................................51......www.envirocore.co.za Eptech...................................................57......www.eptech.co.za Food Consulting Services..................15......www.foodconsulting.co.za GEA Africa.............................................5......www.gea.com Geiger & Klotzbücher.........................54......www.g-k.co.za Gemu Valves........................................38......www.gemue.co.za GHM Messtechnik.........................OFC......www.ghm-sa.co.za Gossamer Packaging Machinery.....47......www.gossamer.co.za Huhtamaki............................................55......www.huhtamaki.com

Inoxpa....................................................40......www.inoxpa.com IPCO South Africa...............................31......www.ipco.com IRP Engineering..................................28......www.irp.co.za Krones....................................................41......www.krones.com LTL Consultants..................................19......info@mlslabs.co.za Fdt-Africa..............................................34......www.fdt-africa.com Plastics SA......................................... IBC......www.cleanupandrecycle.co.za Polyoak Packaging..............................53......www.polyoakpackaging.co.za Sappi......................................................49......www.sappi.com Savannah Fine Chemicals.................42......www.savannah.co.za SciCorp Laboratories..........................14......www.scicorplab.com SCP Polycloth Mnufacturing.............56......www.tgt-group.com Sealed Air.............................................52......www.sealedair.com Specialised Exhibitions.....................44......www.propakafrica.co.za Super Syrups........................................37......www.supersyrups.co.za Symrise............................................. OBC......www.symrise.com Syspro....................................................32......www.za.syspro.com Vac-Cent Services...............................35......www.vaccent.co.za Verder Pumps.........................................9......www.verder.co.za Wild Flavors & Speciality Ingredients........IFC ....www.wildflavors.com

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

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

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

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

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

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

DINNERMATES

FLAVOUROME

• Supplier to the hospitality trade and food factories • Service excellence, • Q uality, portion controlled products (chilled/frozen /dried) • Innovation & Flexibility • Meat & chicken products tailored for special applications in the food industry.

• Dried meat products – real meat real flavour!

Flavourome provides our clients

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

formulating services in our fully equipped labs, as well as blending

FORMPAK

KHS

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

The KHS Group is one of the leading manufacturers of innovative filling and packaging systems for the beverage, food and non-food industries. The group has an international production and service network.

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

We are the leading provider of hygiene, food safety and PARTNER für HYGIENE und TECHNOLOGIE PARTNER for HYGIENE and TECHNOLOGY technology solutions for food and beverage companies of any size.

We will help you with design of your food processing plant to comply with hygiene and technology equipment you need for your food processing plant.

We will supply you with the knowledge, service and expertise you need.

Tel: +27 (0)86 1777 993 Email: info@pht.co.za www.pht.co.za

within the food, beverage and health industries with innovative products, solutions and ideas. We are partnered with Firmenich and thus supply the world’s best flavours.

Our state of the art facilities allow us to manufacture, blend and supply various, food colours, sweetener blends, juice compounds, cloudifiers, emulsions, health ingredients and Tea extracts. We also provide services in our powder and liquid facilities, offering our clients a unique and competitive edge.

www.flavourome.co.za

www.khs.com

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

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