Food Review August 2020

SOUTH AFRICAN

www.foodreview.co.za

Journal for food and beverage manufacturers

AUGUST 2020 Vol. 47 • No. 08

Building on a solid reputation Protein alternatives Take innovation beyond imitation

Laboratory & testing services Hygiene technology gives you the edge

Beverage processing tech Streamlined processes grow brand appeal

CONTENTS AUGUST 2020 | Vol. 47 • No. 08

PAGE

Integrated sorting system for pre-snipped green beans

12 “Egli exports equipment into sub-Saharan Africa.

They are the preferred suppliers in most countries of turnkey extruded maize snack lines and packaging equipment”

PAGE

32

8

NEWS

SAB halts major investment

Ishida appoints new GM

A new era in recyclables

Rugani gets CANSA seal of approval

Transform your business efficiently

11

INDUSTRY TALK

A clear view of contractual obligations

14

PROFILE

A golden year for Firmenich

16

COLOURS & FLAVOURS

Moving from trends to taste

17

CELEBRATING WOMEN

Women power drives health and safety

Meet Endress + Hauser’s sales dynamo

20

PROTEIN ALTERNATIVES

Advisory board moves plant-based products forward

Ideal ingredients for vegan and allergyfree products

DuPont’s Planit range – innovation at its best

24

LABORATORY & TESTING SERVICES

Why you need eco-friendly ECA

Know what to do with a positive lab result?

New standards for SABS

Accreditation-first for local laboratory

30

CONVEYING SYSTEMS

Add value by saving time

Lubrication solutions when you’re at home

Veryx moves green beans fast

33

BEVERAGE PROCESSING TECHNOLOGY

Compelling technology in PET lines

Why beverage safety testing is a must

Fast, efficient and compact processing

Automated production allows full flexibility

38

ROBOTICS & AUTOMATION

Cobot and flexible production

40

FORM, FILL & SEAL

GEA offers the perfect seal

Ultra-high bulk bag fillings systems

PAGE

22

Plant-based protein, perfect for F&B August 2020 | Food Review

3

EDITOR’S COMMENT

EDITORIAL Editor: Maryke Foulds +27 (0)11 715 8012 maryke.foulds@newmedia.co.za

Now is the time to stay positive C

OVID-19 has radically altered the way we work and do business. This is reflected in the South African Consumer Confidence Index for the second quarter of 2020, which reveals a massive 20 point drop to 68 – the lowest level in 15 years. The Conference Board Global Consumer Confidence Survey was conducted in collaboration with Nielsen.

Despite South Africa emerging from restricted living and the restarting of the economy, it’s clear that the pandemic has had an immediate and titanic impact on consumer sentiment. To place the latest results in context: this is the biggest drop that we have seen in a single quarter since the inception of the survey. It also makes South Africa one of the top 10 countries globally in terms of the extent of its decline.

South Africans’ view of their finances for the next year has also seen a significant 29 point drop to 34% and only 17% of respondents have a favourable view of their job prospects in the coming year, down by 6 points compared with the previous quarter.

The current environment has also caused South Africans to tighten their financial belt with 87% saying they have changed their spending to save on household expenses.

The top action they have taken to achieve savings is cutting down on takeaway meals (69%).

As South Africa emerges from the lockdown, manufacturers and retailers will need to develop a deep understanding of the fundamentally-altered consumer sentiment and devise new business strategies that will meet a range of their altered needs.

This edition of Food Review celebrates some incredible milestones in our industry! On page 12 we look at Egli’s 47 years in South Africa, while Firmenich marks an incredible 125 years as a global flavour and fragrance supplier.

The formation of a stellar advisory board for plant-based food is set to shake up this growing sector – you can find the full story on page 20. VGL Dimensions is also the first company in Africa to obtain its ISO/IEC 17025:2017 accreditation (page 28). This is an incredible achievement!

On another positive note, August is the month in which we celebrate the female movers and shakers that make our country great. Once considered a male-dominated industry, the food, beverage and packaging landscape is being challenged, empowered and inspired by a growing line-up of talented, motivated women.

Happy reading and stay safe,

Layout & Design: Andipha Nkoloti +27 (0)11 877 6168 andipha.nkoloti@newmedia.co.za Contributors: Christine van Zyl; Denise SchneiderWalimohamed; Professor Fredrik Innings ADVERTISING Sales Executive: Anita Raath +27 (0) 82 976 6541 anita.raath@newmedia.co.za Sales Executive: Carla Melless +27 (0) 83 260 6060 carla.melless@newmedia.co.za Sales Executive: Candida Giambo-Kruger +27 (0) 71 438 1918 càndida.giambò-kruger@newmedia.co.za INTERNATIONAL SALES Germany/Austria/Switzerland: Eisenacher Medien Erhardt Eisenacher +49 228 249 9860 info@eisenacher-medien.de Italy: Ngcombroker Giacomo Rotunno +39 370 101 4694 g.rotunno@ngcombroker.com Taiwan: Ringier Trade Media Sydney Lai +886 4 2329 7318 sydneylai@ringier.com.hk CIRCULATION Circulation Manager: Felicity Garbers felicity.garbers@newmedia.co.za PUBLISHING TEAM General Manager: Dev Naidoo Production Controller: Mandy Ackerman Art Director: David Kyslinger JOHANNESBURG OFFICE New Media Publishing, Ground floor, Media Park, 69 Kingsway Avenue, Auckland Park 2092 Tel: +27 (0)11 877 6111 Fax: +27 (0)11 877 6198 POSTAL ADDRESS PO Box 784698, Sandton, Johannesburg 2146 Published by New Media, a division of Media24 (Pty) Ltd MANAGEMENT TEAM MANAGING DIRECTOR: Aileen Lamb COMMERCIAL DIRECTOR: Maria Tiganis

@foodreview13 SA_FoodReview @SA_FoodReview SA_FoodReview

BRAND STRATEGY DIRECTOR: Andrew Nunneley CHIEF FINANCIAL OFFICER: Venette Malone CEO: MEDIA24: Ishmet Davidson HEAD OFFICE New Media House, 19 Bree Street, Cape Town 8001 PO Box 440, Green Point, Cape Town 8051 Tel: +27 (0)21 417 1111, Fax: +27 (0)21 417 1112 www.newmedia.co.za

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

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

Dr Heidi Grimmer

4

Food Review | August 2020

Managing director of Symrise South Africa; chairman of SAAFFI.

Rudy McLean

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

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

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

Gail Angela Macleod

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

From one

brave team to another‌

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

You are the unsung heroes!

Our #PurplePeople salute you!

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

Sir Fruit's two new health shots

Sir Fruit has upped its game by expanding the Sir Fruit Raw Health Shots range. The natural Energy Shot and Calming CBD Shot is made with cold pressed fruit, vegetables and extracts and all ingredients are packed full with vitamins, minerals and antioxidants.

Greenall’s extends gin portfolio in SA B2C Premium Drinks are happy to bring some fresh innovation with the launch of the Greenall’s Blueberry variant in South Africa. Greenall’s Original London Dry Gin has been infused with natural sweet blueberries. It is crisp and refreshing and features zero added sugar content..

Spier’s new secret is out!

The vivacious taste of Spier Secret Sparkling has been rewrapped with an eye-catching fresh look. The chic new label has floral elements, strikingly elegant typography and timeless tones of pink while a classic Champagnestyle cork replaces its former bottle cap.

Fitch & Leedes goes retro with trendy new look

Chill Beverages International has relaunched Fitch & Leedes, the premium range of authentic mixers, with a trendy new retro look for its glass bottle collection. Sealed with a crown cap and embossed with the signature sailing ship, be sure to get in the mix with these fashion forward mixers.

Food Review | August 6 Food Review | August 2020 6 2020

L’OR’s Origins takes you on a rich coffee flavour experience The new coffee capsule range stimulates, satisfies and intrigues coffee lovers throughout South Africa with the unmistakeably rich flavours of Colombia, Papua New Guinea and India. The new variants offer a different coffee drinking experience, with unique, authentic flavours.

London Dry Gin for discerning drinkers

Thomas Dakin Small-Batch Gin is a classic style juniper-focused gin. It is a combination of the exotic spices exchanged along the Manchester-WarringtonLiverpool trade route in the 18th-century and an assortment of contemporary homegrown British ingredients.

Are you READY? 2020/2021 Food Review/ Symrise

New Product Competition Since its inception, the competition’s primary

platforms. The grand prize also includes a trip

goal is to provide local and international brands,

to SIAL Paris 2022, one of the world’s most

featured on local shelves, the opportunity to

exciting trade shows where future trends are

showcase their innovative new products.

set. Don’t miss this opportunity for your first-

Entrants and winners will receive extensive exposure throughout the magazine’s various

row view of the latest developments in global food and beverages.

Entries are now open,

and close on 1 June 2021!

For more information, please contact Maryke Foulds at maryke.foulds@newmedia.co.za or give me a ring on 082 569 2330 to discuss.

NEWS

RE V IE W

ood f

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Food Review | August 2020

SAB halts R5 billion in investments in South Africa over the next two years

T

hese funds were previously scheduled as part of its capital allocation programme for this financial year, while an additional R2.5 billion planned expenditure for the next financial year remains under review.

SAB’s vice president of finance, Andrew Murray, comments, “The cancellation of this planned expenditure is a direct consequence of having lost (as at 3 August 2020) 12 full trading weeks, which effectively equates to some 30% of the SAB’s annual production.

This decision is a result of the first, and subsequent, suspension of alcohol sales, which led to significant operating uncertainty for ourselves, our partners, as well as colleagues in the industry, including participants in the entire value chain, and which impacts over one million livelihoods across the country.”

The investments that were being considered included upgrades to operating facilities and systems, as well as the installation of new equipment at selected plants.

This decision will also have an impact on the external supply chain companies that had been selected for these upgrades.

It is forecast that the jobs lost across the entire industry as a result of the alcohol ban will soon reach 120 000 people and the excise tax lost from the first ban is sitting at over R12 billion. The jobs and financial losses magnify considerably when considering the severe impact the suspension is having on communities, as well as the downstream supply chain, including, farmers and other raw material suppliers, tavern owners, packaging and logistics companies, among many others that have had to immediately stop operations, and are facing dire consequences.

Regardless of the decision to cancel capital expenditure, SAB will continue to implement measures that are having a meaningful impact on the health crisis and in support of South Africa’s much needed economic recovery. •

NEWS

Greenleaf Extra Virgin Olive scoops award

T

he Silver Medal for Quality at the 2020 London International Olive Oil Competition (LIOOC) was awarded to Greenleaf Extra Virgin Olive. This achievement

follows hot on the heels of the silver medal awarded at the New York International Olive Oil Competition.

The annual London International Olive Oil Competition attracts entries from producers across the globe vying for international recognition.

Following rigorous scrutiny by a panel of 20 international olive oil judges, medals are awarded in four categories: Quality, Health Claim, Design and Infused Oils.

The oil is of medium-intensity, versatile EVOO with notes of herbs, tomatoes, walnut and olive leaf. The winning oil is blended from Picual,

Microwaveable steam bags push the wow factor

U

K-based Planit Products, owner of the Toasta bags brand, has added renewable and compostable NatureFlex NVO film to its portfolio for microwaveable steam bags. NatureFlex NVO was launched by Futamura in October 2019. It is made from renewable wood pulp sourced from responsibly-managed forestry.

It is the first certified compostable, heat-sealable film to market that offers the heat resistance required for conventional and microwave ovens. The film offers a host of benefits, including heat sealability on both sides, semi-

permeability to moisture, a good barrier to oxygen and mineral oils, grease and oil resistance, superb deadfold, and it is inherently anti-static. “Our journey to find a compostable product that technically performed began two years ago.

We worked closely with Futamura to get the product that we needed and were delighted when the ovenable film was approved for launch in 2019,” says Caroline Kavanagh, managing director of Planit Products. •

Koroneiki and Arbequina cultivars of olives, which are harvested from the trees at the optimal point.

The oils are extracted within two to three hours of the olives being picked, maximising flavour and freshness. •

Meet Ishida SA’s new general manager

I

shida Europe has appointed Melika Seiderer as general sales manager of the company’s South African office. Melika has over 15 years’ sales experience in a variety of roles in the metal and materials handling industries where her customer base included many food processing companies, giving her extensive knowledge of this sector.

At Ishida South Africa, she will be responsible for driving the company’s continued expansion throughout the region, helping to support customers’ growth through increased automation and integrated solutions, and providing comprehensive after-sales service. “I am delighted to be joining Ishida Europe,” Seiderer says.

Melika Seiderer “The company’s long-established reputation for product and service excellence attracted me to the position. I believe these values are so relevant today, and the wide-ranging expertise of our team will enable us to establish and maintain long-term partnerships with our customers to provide all the necessary support to stimulate and increase growth within their businesses,” she concludes. •

Avery Dennison achieves OK Compost certification

A

very Dennison has successfully achieved OK Compost certification for a BPA-free and FSC-certified thermal label material combined with the brand-new adhesive SX6030.

“Demand for sustainable thermal labels is huge, including compostable labels. The European EN13432 standard imposes extremely strict requirements before OK Compost certification Garden compost with can be awarded by TUV Austria. This new material, household kitchen food under product reference BW099, uses a new facestock/adhesive combination to ensure a robust and practical material that needs no special storage conditions, and has a normal shelf life. As composting standards are limited, the EN13432 is accepted as compostability standard in many countries outside of Europe,” says Jennifer Bijkerk, development engineer.

The main application for BW099 will be the labelling of compostable food packaging and compostable plastic bags, especially last-minute directly-printed labels for fruit and vegetables that are weighed and packed by consumers in the supermarket. Rapidly-spreading bans on single-use plastics also mean there is a drive towards using compostable carrier bags and other packaging, all of which will require a compostable label. Public opinion on the issue and composting being a potential solution are underlined by the Global Commitment launched by the Ellen MacArthur Foundation and the UN Environment Programme in October 2018.

Avery Dennison is one of more than 250 businesses supporting this commitment, working with governments, NGOs, universities, and other organisations to eliminate plastic waste and pollution. “We know how important this product category is to converters and end-users, and we see it as a key contributor to our own wider and highly ambitious sustainability goals. We have been able to use conventional technology to produce this innovation, by creating a unique facestock/adhesive combination, and work is already well underway towards expanding our compostable range with more certified products,” notes Luuk Zonneveld, product manager Select Solutions. •

August 2020 | Food Review

9

NEWS

Mondi and Hütthaler partner to create new fully-recyclable plastic packaging

P

ackaging and paper group Mondi has partnered with Austrian meat producer Hütthaler to produce a fullyrecyclable thermoforming film made from a mono-material for meat and sausage products.

The film is made of a monomaterial solution that can be fully recycled and provides a barrier to protect the food and extend its shelf life. The independent cyclos-HTP Institute for Recyclability and Product Responsibility has awarded this film the highest classification “AAA” for recyclability.

Hütthaler required to replace the previously used film with a

recyclable solution. The company was looking for a sustainable approach that would not compromise on quality or the attractive presentation of food.

Mondi was able to reinvent the packaging by maintaining optimum functionality while replacing less sustainable packaging, reducing raw material usage, and designing packaging that was ready for recycling.

“The new film meets all these requirements and also helps to save disposal fees due to its recyclability,” concludes Thomas Kahl, project manager for EcoSolutions at Mondi Consumer Flexibles. •

Recyclable thermoforming packaging

Local processor gets CANSA Seal of Recognition

R

ugani vegetable juices have been awarded the Cancer Association of South Africa (CANSA) Seal of Recognition, signifying these juices as a CANSA Smart Choice. Owing to innovative extraction processes and packaging, no additives (sugar, preservatives or colourants) are used in the production of the range, which has a shelf life of 12 months. All juices are high in beta carotene, an antioxidant that converts to vitamin A and plays an important role in health, including supporting the immune system. CANSA recommends eating more vegetables as part of leading a balanced lifestyle for overall wellbeing.

“Rugani’s 100% vegetable juices are a terrific addition to our range of Smart Choice products that provide nutrients that may aid in reducing the risk of cancer. Consumption of beta carotene has been linked to the promotion of skin and eye health, the improvement of cognitive function and may lower cancer risk. Rugani has worked with scientists in the field to optimise their extraction process to rupture 95% of the vegetable cells, leading to an increase in the bio-available nutritional content of their juice,” explains Lorinda van Dyk, CANSA’s Seal of Recognition coordinator.

Most conventional vegetable juices are made from reconstituted concentrates because juice factories are unable to secure a reliable source of fresh produce, especially with seasonality constraints. Rugani is both farmer and processor, so can harvest fresh vegetables daily at sunrise and have the juice packaged by sunset. This unique agro-processing setup ensures that optimal nutritional content is captured in the juice. •

10

Food Review | August 2020

New brewing enzyme hits Down Under

L

aminex MaxFlow 4G filtration enzyme is an enzyme solution being offered to Australian brewers.

The solution forms part of the DuPont brewing enzymes range and allows unprecedented beer flow, especially on barley. For the large-scale brewer, it’s all about keeping cost under control while ensuring a high and consistent throughput. Using a special combination of β-glucanase and xylanase, DuPont Laminex MaxFlow 4G is developed with a particular focus on beer filtration and is suitable for use with all conventional types of separation equipment.

The enzyme is efficient in reducing high-molecular-weight β-glucan and pentosan levels in all types of wort, making mash separation and beer filtration easier and faster due to the reduction in wort viscosity.

Improving mash separation and beer filtration enables brewers to increase brewhouse

yield and reduce energy and water associated with filter cleaning. As a result, brewers can reduce the use of water in the brewhouse and throughout the supply chain.

The benefits of using this ingredient include an approximate 0.10% higher brewhouse yield, 0.15% lower beer losses and 17.5% higher throughput at beer filtration. Jens Eiken, global product manager for Brewing Enzymes in DuPont Nutrition & Biosciences, explains, “If you aim for a production output of several hundreds of thousands of hectolitres of beer, what you need is a solution to keep things flowing.

“This solution is very favourable for high-gravity brewing.” Using Laminex MaxFlow 4G can minimise the risk of off-flavours in the finished beer compared to other filtration enzymes on the market. The level of ferulic acid is also markedly lower. •

Transform business efficiency & readiness

S

afeCol Light is an IoT solution that aims to provide fast and accurate record-keeping during daily screenings processes.

The app aims to transform the way businesses can capture, store and analyse important data during the screening process.

Seven regulations drive employers to take specific precautionary measures to monitor and mitigate risk. The app was built to reform the health and safety industry, transferring paper-heavy checks into a safe

and secure cloud-hosted system that is easily accessible and fast to use.

“The app was developed as a subsidiary offering to our initial app-based solution to aid risk mitigation strategies around daily screening. It offers a user-friendly dashboard for management and administration, including hotspot and risk areas.

“The simple navigational panel allows for quick and accurate data capturing, which can be downloaded directly off the app or sent to an appointed risk manager via email,” explains Altalien Greyling, managing director of SafeCol. •

I N D U S T RY TA L K

Do you understand the importance of contracts?

In the foodstuffs industry, the delivery of one end-product typically requires the interaction of several suppliers, logistics companies and contract manufacturers. By Christine van Zyl

T

o manage or regulate these interactions, businesses rely on agreements between the parties involved, but not all

agreements are necessarily binding contracts.

To create a binding contract between two serious intention to create legally enforceable obligations. By not creating legally enforceable obligations a business opens itself up to the which risks could ultimately lead to litigation and/or huge financial losses.

A contract does not necessarily have to be in writing. In a business environment where on delivery of a service or product, resulting in financial loss, it is always preferable to have a written contract in place. Concluding a written contract with your business partners will minimise the chances of a misunderstanding between the parties as to the terms agreed

on time for manufacturing? In the case of interrupted or delayed supply, what are the delayed supply leads to financial consequences, who will be liable? And in what proportions are the parties to be held liable?

It may sometimes occur that the business instance a promotional product or new flavour. One may think that the current contracts will cater for the new product, but if no consideration was given to putting the correct contractual variations in place at the initialisation of a project, you may later

negotiation of contractual terms. In essence,

contracts to ensure that any change in the terms agreed between the parties or in law are accounted for, is a critical part of business and

C C

that the necessary ingredients are supplied

timelines do not allow for the drafting or

contracts, and the periodic revision of these

contract. The author of a contract must

materialise. For example, in the case of contract

find yourself in a position where the project

upon. The practice of concluding written

obligations and rights of the parties to the

out the consequences if any of these risks

is under pressure to deliver a product, for

non-fulfilment of an obligation could impact

complicated, yet still sets out clearly the

between the parties. The contract should set

rights and obligations of the parties? If such a

creation of financial and reputational risk,

A good contract is one that is not overly

most likely risks involved in the relationship

manufacturing; who is responsible for ensuring

or more parties, all parties need to have a

risk management.

take into consideration, if not all, then the

it can be said that in such circumstances the parties opt to use a “standard manufacturing contract”, which may not consider the risks involved in this specific project and/or with this specific business partner. As unforeseen

agreements from the start, if they have a good relationship with that specific business partner.

In instances like these, parties exponentially increase the risk of a misunderstanding as to the agreed terms or they could completely omit to consider the impact of certain variables. This could ultimately lead to litigation, should the relationship between the parties turn sour.

The relationship between one business and its various individual business partners will vary, depending on the deliverables and the specific risks involved in the relationship between the parties. There is, unfortunately, no such thing as a standard contract. Any business would be well advised to ensure that it not only has the necessary contracts in place, but that it also takes into consideration the individual relationships it will have with its business partners. Ensuring that these contracts are in place minimises the risk of a breakdown in the relationship between business partners and saves a lot of money and time for all parties concerned. •

risks surface, the parties could verbally agree to certain variations or liabilities. Alternatively, parties may simply choose to enter into verbal

Christo Coetzee Attorneys – www.christocoetzeelaw.co.za

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

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

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

August 2020 | Food Review

11

C O M PA N Y F O C U S

Local engineering firm celebrates 47 successful years When Gus Egli arrived in South Africa from Switzerland, his personal vision evolved into an engineering powerhouse for the vertical, form, fill and seal (VFFS) packaging industry. Maryke Foulds tracks the company’s ongoing investment in a new custom-built facility, sound operating principles and quality processes.

T

o support the industrial food

The food sector has been more fortunate

packaging sector, a company must

than most under the strict regulations

understand local conditions. Hard-

of COVID-19 and lockdown – especially

working and reliable machinery coupled to

producers of lower-end commoditised

cost reduction is critical and Egli is constantly products. Higher-end and niche products are looking at new ways to improve equipment efficiency and drive down costs – while offering workable solutions.

South Africa’s F&B industry is faced with

having a tougher time.

Producers must find a way to place greater value in the hands of consumers. With the contraction of the economy, the industry can

FAST FACT Egli has …. · sold more than 1 000 VFFS packing machines · 120 employees · 5 700+ items held in stock · stainless steel construction

some unique challenges, including the

expect consumers to have less disposable

politicisation of the industry and growing

income and more products will be fighting

consumer and labour demands. Health

for the same rand. Egli is committed to

and safety is a critical component of all

working with clients to find new ways to

operations and product and worker safety

reduce cost and increase safety and accuracy

forms the cornerstone of a successful

in the workplace. “Our development work in

company. Equipment that can assist in

improving the accuracy of our filling systems

product safety can no longer be viewed as a

and our range of inline check-weighers and

TECHNOLOGY MATTERS

nice-to-have, but rather an essential part of

metal detection equipment, which forms part

day-to-day operations.

of our end-of-line solutions, has assisted our

Egli’s inline baling machines are sought

customers in reaching their goals,” a company spokesperson explains.

The packaging industry must remain flexible to keep abreast and ahead of the competition and the firm has incorporated format changes to offer the very latest to their customer base. Though most of Egli’s packaging Feed conveyors offered as part of a line solution

equipment can operate with recyclable LLDPE substrates, there has to be a movement toward more re-usable, recyclable and bio-degradable packaging.

A case in point is CocaCola's move to make its two-litre PET bottles reusable and it is hoped and expected that

more initiatives like this are in the pipeline.

Up to now there hasn’t been much local movement on new substrates and formats, but Egli can move quickly and adapt to whatever the market is demanding.

after as producers seek to further automate their packaging lines. Most producers have existing primary VFFS packaging equipment: Baling is an automatic extension of those packaging lines.

Equipment can be configured to bale most homogenously-shaped primary packs. Products can be baled in various configurations to capitalise on consumer demand and pallet optimisation.

Egli’s equipment has a loyal following in various industries such as rice, sugar and maize products and it supplies equipment to most major blue chip food producers in South Africa. They are reaping the reward for enhancing their product offering in these sectors. There are several unexpected benefits to using this technology. These include: · Greater line productivity/automation · Uniformed end products · Labour savings · Cost-saving over traditional secondary packaging i.e. boxes · Transport cost reduction – more product per pallet · Using the bale substrate for branding products.

12

Food Review | August 2020

C O M PA N Y F O C U S

1: Egli branding on equipment 2: Baler internals 3: Components ready for assembly

2

1 The use of recyclable substrates in the baler material has a positive effect on carbon emissions, which is helpful in the move towards greener technology. This is a key developmental focus for the company and the focus of continual R&D in this area.

IN FOR THE LONG HAUL Egli has deep roots in South Africa and relishes its long-term relationships and ability to offer new and technologically-sound solutions to clients.

“There are a limited amount of local packaging machinery manufacturers left in South Africa. Many have chosen to become an

3

agent for global principals. While many have been disinvesting in South Africa, we’ve invested in producing virtually all components in-house. This gives us better turnaround times, lower costs and greater control over quality.

DID YOU KNOW? Egli exports equipment into subSaharan Africa. They are preferred suppliers in most countries of turnkey extruded maize snack lines and packaging equipment into the sugar industry. Units have been sold as far as Thailand and America.

TECHNICAL DESIGN, ENGINEERING AND ASSEMBLY With an in-house design team and CNC manufacturing equipment including laser cutters, Egli can cater to specific client modifications, create layout plans, confirm packaging material requirements and ensure that final packaging systems conform to requirements. The company carries an extensive range of spare parts. This minimises downtime when it comes to service or repair.

“We can produce machinery that competes with imported equipment on all production aspects at prices the African food industry can afford. We also carry a huge inventory of spares, backed up with quality service from technical staff.

“We like to think of ourselves as an innovation company, and investment in our factory, production capabilities, quality levels and continuous improvement are just some of the ways we differentiate ourselves from our competitors. Our brand has been gaining traction over the past few years and thanks to our loyal customer base, we have built an enviable reputation. Our value and quality propositions are hard to ignore," a spokesperson for the company concludes. •

Egli – www.egli.co.za

August 2020 | Food Review

13

P R O FI L E

is a golden year for Firmenich!

The initial partnership between Philippe Chuit and Frédéric Firmenich in 1895 resulted in the creation of one of the world’s leading privately-owned taste and perfume companies.

Maryke Foulds looks at some of the highlights that have defined 125 years of creative and scientific excellence.

S

ustainability lies at the core of its business ethos and forms a fundamental part of day-to-day operations. CEO

Gilbert Ghostine explains, “We are driven by our purpose to create positive emotions to enhance wellbeing, naturally. We put science and creativity to work to spread moments of happiness while shaping the future of taste and nutrition, accelerate access to sanitation and

QUOTE:

“We believe that fragrance and taste can change the world. We create positive emotions through science to improve the wellbeing of consumers while preserving the planet.” - Gilbert Ghostine, CEO of Firmenich

respecting nature and our position as an ethical business.”

With net revenue of CHF3.7bn, Firmenich’s legacy of consistent growth resulted in eight acquisitions over the past two years to expand its market reach.

The company reinvests 10% in research every year and

DID YOU KNOW?

“Earlier this year, we

TastePrint technology can remove 100% of sugar from products while maintaining the same taste and mouthfeel. In 2019, the company was responsible for removing one trillion calories from consumed food.

counts over 3 000 patents. It is present in 100 markets, employs 10 000 people and is an equalopportunity and globally-certified gender equality employer.

Through its partnership with B Lab Switzerland, Firmenich became the first

were awarded EcoVadis’ highest platinum rating for environmental and social performance, placing us in the top 1% of 65 000 companies to receive this distinction.

I am very proud of these

achievements and how they uniquely position us to serve our customers through purpose-led partnerships, addressing climate urgency while contributing to delicious, healthy, ethical and traceable products,” Ghostine exclaims.

in the flavour and fragrance industry to

In a year marked by an unprecedented

complete the United Nations SDG Action

pandemic, the company has also proven its

Manager Assessment. This is a critical first

resilience, recording CHF3.9bn in net revenues,

step towards achieving #BCorporation

and growth up by 2.8% in local currency

certification, recognising social and

compared with last year.

environmental performance.

This milestone follows its accomplishments

“This year we celebrate many milestones.

We strengthened our position in flavour and

in 2019 as the 7th company globally to receive

fragrance ingredients with the acquisition of

the Global EDGE certification for gender

DRT – Les Dérivés Résiniques et Terpéniques,

equality and one of two companies worldwide to receive triple “A” CDP status for climate change, water and forests two years in a row.

Official ribbon cutting during Firmenich’s plant opening in South Africa in 2019

FIRMENICH THROUGH THE YEARS …

1895 - Chuit & Naff established 1934 - Company renamed Firmenich & Cie 1945 - Creation of flavour division 1946 - Tetraromes and first strawberry flavour launched 1972 - Firmenich SA established 1976 - Inauguration of a new compounding factory in Geneva, Switzerland 1988 - Opening of a new affiliate in South Africa 1990 - Creation of holding company Firmenich (International) SA 1991 - Firmenich signs the Business Charter for Sustainable Development 1992 - Firmenich signs the Responsible Care Programme 1997 - New automated flavour plant opens in Geneva, Switzerland 2001 - Inauguration of the Food & Flavour Expertise Centre in Geneva, Switzerland 2007 - Firmenich signs World Safety Declaration 2009 – New site opening in Dubai, UAE 2014 - MSC certification for seafood flavours 2015 - At Paris’ COP21, Firmenich launches 2020 environmental goals to become carbon neutral 2016 - Inauguration of Léman, state-of-the-art perfumery plant in Geneva, Switzerland 2017 - DuPont Sustainability Award

the largest in our history. Accelerating our environmental and social leadership, we are the first in our industry to complete the UN SDG

SEE MORE 14

Food Review | August 2020

Action Manager, and on our way to becoming a #BCorp. We are one of the few companies in the world to power all our operations with 100% renewable electricity,” Ghostine concludes. •

Firmenich – www.firmenich.com

Smart Solutions for the Future of Protein The Taste of Innovation Breakthrough technical solutions for masking bitterness & off-notes and delivering succulence

Making Healthy Taste Great Meeting the demands of increasingly label-conscious consumers without compromising the eating experience

For Good, Naturally Ensuring our growing global population has access to healthy & sustainable sources of protein

The flexitarian lifestyle is going mainstream with innovation fueled by the demand for healthier and more nutritious plant-based products.

The consumer aspirations are not without tensions between what they desire and their day-to-day realities. Firmenich SmartProteins™ solutions focus on the total consumer eating experience by addressing the challenges of plant proteins along with all product development needs to make healthier taste great!

At Firmenich, our goal is to deliver consumer preferred products, every time.

firmenich.com © Firmenich SA 2020

C O L O U R & FL AVO U R S

Novel flavours with a story to tell Sensient Flavors presents its new Trends to Taste flavour collection. With sophisticated profiles, these new creations are sure to excite and delight consumer palates.

S

ensory research, based on the

Ajwan, a traditional Indian spice, fulfils

company report which tracks global

both needs – as a culinary ingredient

sociocultural shifts and trends,

and Ayurvedic remedy. The sweet,

inspires up-to-date product launches

pungent and bitter flavour combines

and targeted brand positioning. These

notes of thyme, oregano, cumin and

flavours also serve in telling a story – a

anise, and helps food manufacturers to

big trend at the moment.

bring added value to products.

The multifaceted Strega flavour is named after the Italian herbal liqueur. The flavour offers a

Smart homes and cyborg technologies interconnectedness that shapes our world today. The

juniper, mint, anise and

outcome of this connection

fennel. The liqueur,

is more than just the sum

originally used for its

of its parts, like Ispahan –

medicinal properties, is

the signature dessert of the

as a digestif and cocktail constituent. This flavour has numerous application possibilities

legendary pastry chef Pierre Hermé, constructed of rose, raspberries and lychee.

When merged, these individual

and delivers a unique taste kick to a

ingredients create a wonderfully

variety of foods and drinks.

surprising taste combination. Sweet

Flavours synonymous with certain

and creamy, the Ispahan flavour

food and drinks are seeping into the

captivates with the harmony of fruity

wider public consciousness as part of an

and floral notes.

evolving social transformation. This is

Sensient Flavors’ aromatic mix Tears

illustrated with the new Oud flavour. Its

of Chios pays homage to Mother Earth

musky, warm woody and balsamic notes

and her unique gifts – treasured

come from the tropical agar tree.

When the tree gets infected with a parasitic mould, the wood starts

more than ever at a time of environmental instability.

In a process unchanged

producing fragrant resin. The

for the past 2500 years,

original disease, therefore,

residents of the island

helps create one of the most

Chios in the Aegean Sea

expensive ingredients in the perfume industry, and a promising flavour component for food.

Young consumers, in particular, focus

harvest the resin of the mastic tree. The hardened liquid washed by hand and dried is known as Tears of Chios. The

on holistic wellness and often look

eponymous flavour has notes of cedar,

upon food as a form of medicine. Multi-

vanilla and liquorice, bringing a spicy

functionality and health benefits are

touch to savoury foods, baked goods,

an intrinsic part of their expectations.

desserts – even beverages.

16

Food Review | August 2020

“Flavours synonymous with certain food and drinks are seeping into the wider public consciousness as part of an evolving social transformation”

are just a couple of examples of the

complex mix of cinnamon,

now enjoying a renaissance

Captivating flavours for the millennium

James Street, marketing director EMEA, comments, “Trends to Taste intends to inspire innovation, and provide actionable insights to narrow the gap between a brand and its consumers. We believe that understanding consumers in the broader context of sociocultural trends is vital to drive stronger product performance in the marketplace. We encourage our clients to use the insights of our latest trend report to innovate and create value for their consumers.”

Published annually, the Trends to Taste Report offers a comprehensive picture of the current factors affecting consumers’ mindset and behaviour. It is based on the company’s trend monitoring programme consisting of i.e. data analysis from syndicated research, in-depth market excursions, tracking social media, and speaking to end consumers locally.

Trends to Taste flavours symbolise the latest influences of today’s world and contribute to captivating storytelling through the final product. •

Sensient Flavors www.sensientflavors.com

C E L E B R AT I N G W O M E N

Women power driving health & safety Manufacturing, mining and health and safety were once male-dominated sectors. Food Review looks at the women heading the SafetySA business units serving these sectors.

W

ith all three SafetySA business units headed by women, the company is growing strongly across South Africa,

Africa and the Middle East. The company, part of the international Carlyle Group, delivers key safety, assurance and risk management services to sectors ranging from mining, oil and gas and logistics, through to public sector, construction, hospitality and retail.

EMPOWERING CULTURE

Palesa Gaasenwe

Chantal Gray

Venisha Bachulal

Palesa Gaasenwe, SafetySA Group CIO and managing director of the SafetySA MetrixCloud business unit, says the company stands out as a

hard about moving from being a business owner

welcomes this development and expects

fully equal opportunity employer. At a relatively

to becoming an employee,” she says. “But the

to see growing numbers of young women in

young age, Gaasenwe has been entrusted

group has been amazing. Last year, I was asked

STEM fields in future.

with the task of growing the health and safety

to move out of the logistics training niche and

solutions business, as well as serving as an

take the reins of the entire training business

an environmental health practitioner in

exco member and group CIO. She has also been

unit, which allowed me to grow from managing

the local and US public sector, joined the

earmarked as a possible successor to the group

the multi-million rand business I built myself,

SafetySA Group in 2004 as a food safety

CEO Karl Campbell.

to heading up the larger R100m business. I now

auditor. She rose quickly through the ranks,

have the freedom to focus on strategic business

becoming an associate, technical director

equal opportunity and empowering women,

growth and making positive change, with the

and operational director, and was appointed

SafetySA has made it part of the company

full backing of the group.”

managing director of the business in 2017. In

“While many companies just talk about

this role, she has spearheaded the business’s

culture,” she says. “The culture is not patronising, our group CEO is very supportive, and there is good visibility of women across all levels of decision-making.”

Gaasenwe concedes that some of the sectors SafetySA serves were once male-dominated.

Sectors such as mining, construction and manufacturing may initially have had

“We offer internships for microbiology students and environmental health students, and we now see more females than males entering these fields”

growth and two acquisitions to become the largest environmental health practitioners in the private sector in the country. The business grew from a staff complement of 100 to 200 in a year and now turns over more than R250m.

Bachulal says it is not necessary to give women special treatment to help them

reservations about a young woman being sent in to train their mainly male staff – “but the

Bachulal, who started her career as

Gray believes the group’s culture makes

rise to the top: a level playing field is all

group aims for an equal sector and assures our

it stand out in a male-dominated industry.

women need. “In my team, it’s very simple

customers all our staff are highly qualified”.

“Health and safety could be seen as a male-

for women to rise through the ranks – if you

dominated industry, but SafetySA Group has

show initiative, and get the job done, you will

ENABLING WOMEN

certainly bucked the trend. Women have risen

progress,” she says.

It also makes every effort to support parents.

to the top in HR and operations across all

Gaasenwe, herself a new mother, highlights the

the businesses, and are well-represented at

SAFE HAVENS

updates of their policies to ensure it caters for

middle-management level too,” Gray says.

In addition to its commitment to equal

support in attaining a work-life balance such as

opportunities for everyone in its operations,

enabled to work remotely for the past year or

FOSTERING A NEW WAVE OF WOMEN IN SCIENCE

two, which allows some flexibility for parents,”

Venisha Bachulal, managing director at

she says.

SafetySA’s AssureCloud (previously NOSA

country and the business has implemented the

enabling work from home. “All staff have been

SafetySA also makes a special effort to address gender-based challenges in SA. NOSA has numerous facilities around the

Testing and Aspirata) business, believes South

SafetySA Group’s haven initiative for victims of

SafetySA’s NOSA safety training business unit,

Africa’s young women are entering laboratories

gender-based violence. This initiative, launched

says, “Nothing stops women from rising through

in fast-growing numbers. She sees evidence

in 2019, offers a haven to any woman who feels

the ranks. We provide extra support and

of this in AssureCloud’s testing laboratories,

threatened or at risk. The office coordinators at

structure work conditions to help us retain our

where five of the seven lab managers are

the NOSA training facilities have been trained

key resources.”

women and the bulk of the students and interns

to offer sympathetic assistance to any woman

are women.

in danger and will refer them to the relevant

Chantal Gray, managing director at

OPPORTUNITIES TO GROW

“We offer internships for microbiology

Gray entered the SafetySA Group through the

students and environmental health students,

phased acquisition of her logistics training

and we now see more females than males

company from 2012. “I had to think long and

entering these fields,” she says. She

counsellors for support. •

Nosa – www.nosa.co.za

August 2020 | Food Review

17

C E L E B R AT I N G W O M E N

Meet Endress+Hauser’s Beverley Govender In August, we recognise women for their contribution to industry and life in general. We met up with Endress+Hauser’s external sales specialist, Beverley Govender, to listen to what she has to say about being a woman in process automation for the food and beverage industry. “ I would encourage the industry to focus on a transformational agenda to empower and equip women with the relevant tools to enable growth and acceleration into senior positions”

The correct balance is extremely important for both spheres to survive and be successful.

I treat my personal and family life like a crystal ball – if it shatters, it will be very hard to replace.

So, I take utmost care of my role as a wife, mother, sister and daughter. My work life is like a rubber ball – always bounces back. While

Beverley Govender

communication platforms such as Skype, MS

work is exceptionally important, we are always

Teams etc.

faced with different challenges.

This is quite a big shift, but my goal is to

Q: WHAT IS YOUR CAREER BACKGROUND AND CURRENT JOB DESCRIPTION? A: My career at Endress+Hauser started in 1999,

deliver the same service and experience

as a service coordinator. Through hard work and

interactions with customers.

The trick is to find an objective way to overcome and learn from these.

despite the current challenges. Ultimately customer satisfaction is what gives me complete fulfillment in my job and I also love

dedication, I moved up and fulfilled different

Q: ONE WORD TO DESCRIBE YOU AS A WOMAN, AND WHY? A: Supportive – I am exceptionally supportive and generous with my time in my personal

within the sales department and took on

Q: WHAT ARE THE CHALLENGES FACED BY WOMEN IN THE FOOD AND BEVERAGE INDUSTRY? HOW COULD THIS BE OVERCOME? A: Women are underrepresented, especially

the role of supporting and advising plant

in senior positions and this is a major

builders and engineering, procurement and

challenge. Women also continue to bear

construction (EPC's) on instrumentation in

the challenge of balancing work and home

process automation. In 2016, an opportunity for

responsibilities. I therefore would encourage

an external sales specialist: food & beverage

the industry to intensify their support

are also surrounded by family responsibilities

industry arose in Gauteng.

for work -life balance and also have a

at the same time. It is difficult, but women have

transformational agenda to empower and

once again shown the resilience and rose to the

equip women with the relevant tools to

occasion. It is important, now more than ever, to

enable growth and acceleration into

recognise and celebrate the success of women.

roles in different departments.

In 2008, I was appointed external sales specialist and I was the first female to embrace such a role at the time. I then progressed

Q: WHAT DOES YOUR TYPICAL DAY LOOK LIKE AND WHAT SATISFIES YOU MOST ABOUT YOUR JOB? A: Pre-coronavirus pandemic things were

senior positions.

providing customers with innovative solutions

Q: HOW DO YOU BALANCE WORK AND PERSONAL LIFE? A: I am a career woman who is extremely

to help them optimise their processes. Now

ambitious and aspirational, but my moral

our interactions are facilitated digitally via

compass knows when I am overcompensating.

obviously different. I used to visit customers on-site and had a lot of personal interaction,

and work capacity to see other women achieve success.

Q: WHAT IS MOST SPECIAL ABOUT THIS YEAR’S WOMEN’S DAY? A: I think this year speaks for itself. With the current pandemic and lockdown, women had to quickly adjust to working from home where they

Q: WHAT WOMEN-RELATED CHALLENGE WOULD YOU TAKE ON TO HELP OR SUPPORT OTHER WOMEN? A: I do not subscribe to the Pull her Down (PHD) Syndrome. Therefore, I am forever willing to mentor and support other women to achieve their career aspirations. As a mother of a girl child, I would like to pay it forward knowing that one day another woman will help my daughter achieve success.

Q: WHAT WOULD YOU SAY TO YOUR YOUNG SELF? A: Be more confident and take more risks.

Q: YOUR WOMEN’S DAY MESSAGE? A: Thank you to the incredible and brave women before us who paved the way. Let us all choose to empower, love and support each other. Happy Women’s Month! •

Endress+Hauser – www.endress.co.za

18

Food Review | August 2020

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Smartec and Indumax CLS54D: The toroidal conductivity systems optimize cleaning and reduce product loss.

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

Formation of stellar advisory board announced Infinite Foods, Africa’s highly regarded goto-market platform for plant-based food brands, announced the formation of its inaugural advisory board.

T

he board will accelerate its mission to make nutritious and environmentally sustainable plant-based meat and

dairy alternative products accessible in subSaharan Africa.

Within 18 months of launch, the supplier has brought the biggest plant-based food brands to Africa, including Beyond Meat, Miyoko’s Creamery, Nature et Moi and Oatly.

These products are now offered through more than 800 retail, and foodservice outlets, including Woolworths, Famous Brands and Spur Group.

As Infinite Foods has expanded operations

World-renowned agricultural policy experts, food entrepreneurs and investors join forces to catalyse sub-Saharan Africa’s plant-based food economy.

to South Africa, Mauritius, Botswana and and founding member of Infinite Foods.

soon opening in Kenya, there has been incredible growth and excitement among consumers choosing a plant-forward lifestyle. Consumers are embracing efforts to improve their health and environmental footprint through their food choices whether it is meat-free one day a week, flexitarian or 100% plant-based (vegan).

In response to growing consumer demand for plant-based food options, Infinite Foods has assembled a group of leading advisors to grow its reach, expand local manufacturing

ABOUT INFINITE FOODS:

A prominent go-to-market platform for premier plantbased foods providing African consumers access to the most delicious and coolest plantbased food brands, creating employment, transforming agriculture and feeding the community.

and investors: • Ada Osakwe – entrepreneur and founder of Nuli, fresh-food and beverage company • Marco Borges – New York Times Bestselling author and founder of

beverage, and biotechnology sectors • Leozette Roode – author of The South African Vegan Cookbook • George Sibtoshiwe - entrepreneur and co-founder of South African delivery company, Sendr.

Announcing the advisory board launch,

22 Days Nutrition

Michelle Adelman, founder and CEO of

• Lindiwe Sibanda – Globally recognised food

Infinite Foods, said, “We are passionate

security and agricultural policy expert

about catalysing a sustainable plant-based

• Nil Zacharias – Entrepreneur, author,

food sector in Africa. We are honoured

and host of leading food podcast “Eat For

to work with our advisors to improve the

The Planet” • Johnny Ream – a venture investor Stray

reducing emerging lifestyle diseases such as diabetes, heart disease and some cancers.

The guidance from leading public health institutions, including the American Heart Association is clear: “eating less meat or giving it up entirely [leads to] less risk of

crisis, consumers will be increasingly focused on food safety, health and how to build up immunity through improved nutrition, which will likely lead to an increased adoption of accessible plantbased foods on the continent.

Infinite Foods is committed to providing consumers with delicious plant-based food options from both local and international brands and creating more opportunities for the plant-based industry to grow in subSaharan Africa. •

great tasting, locally relevant and nutritious plant-based products.” The board is chaired

early stage companies across the food,

by Mayur Patel, an experienced entrepreneur

Food Review | August 2020

to be healthier than animal-based protein,

accessibility, affordability and convenience of

Dog Capital, a VC fund that partners with

20

Plant-based foods are scientifically proven

being.” As a result of the recent COVID-19

protein agricultural inputs in Africa. The best-selling plant-based nutrition authors

environmental sustainability,” Patel says.

disease and improved health and well-

and incubate opportunities for plant-based board includes agricultural policy experts,

“Changing what we eat is the most powerful tool we have to improve health and

Infinite Foods – www.infinitefoods.com

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

Plant-based protein, perfect for F&B New plant protein ingredients will assist food and beverage manufacturers in developing innovative plant-based organic, vegan, allergen-free products.

K

erry, the Taste & Nutrition company,

clear beverages, to name

effort to address this explicit

is pleased to announce an extensive

but a few,” said John Reilly,

need, that Kerry developed

expansion to its nutritional plant

VP business development,

its complementary pea, rice

protein range. This expansion broadens the

proteins for Kerry Taste

and sunflower combinations.

company’s already impressive range of proteins

& Nutrition.

for food and beverage companies.

Today’s consumers are more informed than

Featuring optimised Protein

“For food and beverage manufacturers seeking to develop

Digestibility Corrected Amino Acid Score (PDCAAS) up to 1.0, and rivalling

ever, and accelerating the call for tastier plant-

protein-fortified products, Kerry has the

dairy in terms of providing enhanced

based choices in a range of popular items —

technology — and now a greatly expanded

nutritional, functional and taste value — in

nutritional bars, yoghurts, and waters, juices

range of plant proteins — to address any

applications that range from infant nutrition

and smoothies, etc. Kerry’s revolutionary

product-development challenges our

to seniors’ protein beverages to vegan

ingredients are well-positioned to lead the

customers may encounter,” said Mindy

applications — many of Kerry’s new proteins

explosion in new and tasty plantbased alternatives.

The company’s new protein offerings are all plant-based and allergenfree, with organic options,

Leveille, strategic marketing manager, proteins, Kerry Taste & Nutrition. (Taste) The emerging plant-based food and beverage revolution With the globe’s population

deliver clean taste and great texture with a “complete protein” profile.

Functional protein beverages are a major emerging market Kerry’s recent research white paper report,

set to reach nine billion by the

entitled Unlocking the Power of Protein in

and are suitable for

late 2030s, a consumer-driven

Beverages, outlines the major application of

use in a wide variety of

shift toward plant protein-based

protein fortification in functional beverages.

creative food and beverage applications. Containing protein from the desirable plant

foods and beverages has been in evidence for some time and looks set to continue into the foreseeable

The report, available for download at no charge at Kerry.com, examines the growing functional beverage category within a US$850 billion

sources of pea, rice and sunflower, they

future. As rising numbers of

address the mounting need for organic, vegan

consumers take health matters

and traditional choices while at the same time

into their own hands, food

offering great solubility, dispersibility and

and beverage product

since the onset of the COVID-19

neutral taste.

developers have responded

global pandemic, consumers’

by increasing their efforts

mindsets have shifted to well

“For over 40 years, Kerry has been a

global industry that is expected to exceed $1 trillion by 2022. Over the last few years, and particularly

trusted supplier of premium proteins that

to elevate the taste and

are optimised for nutrition, taste and

nutritional quality of plant-

functionality. We recognise the rapidly

based offerings to the same

and health.

growing demand for plant-based protein as

level as their animal-based

This shift in consumer

more consumers adopt a ‘flexitarian’ diet for health and sustainability reasons and are delighted to bring our expanded plant

counterparts. One key strategy — introducing innovative plantbased extensions of recognised traditional products — is gaining

being as they embrace and explore the link between diet

attitude presents food and beverage manufacturers with a promising opportunity to tap into the 'feel good' factor by providing the healthy protein options consumers

protein range to the market.

speed as companies seek to

desire, in both plant and dairy formats,

By combining these new

capitalise on the willingness

and which can be used in many new foods

sources of plant protein

of consumers to try vegan

and beverages — juices, waters, smoothies,

with our established

variations of their favourite

coffees and more. According to the report,

processing technology, technical expertise and flavour-masking capability, we have opened up many new innovation opportunities for our customers — and

foods and beverages.

Nutritional quality and allergenfree are important issues in plant proteins With the exception of soy

innovation remains at the heart of our work.

(a “complete” protein that contains all

We keep a constant focus on developing new

essential amino acids), there has been

products and, for plant protein in particular,

one continuing challenge facing the plant

are now working on exciting applications in

protein marketplace: the lower nutritional

plant-based yoghurt, ice cream bars and

quality of many plant proteins. It was in an

22

Food Review | August 2020

protein now represents 30% of all functional ingredients used in the beverage market.

“With such changes underway, it’s nothing short of an exhilarating time to be in the fast-paced vegan and organic industry.”

Leveille concludes. •

Kerry - www.kerry.com

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

Taking innovation beyond imitation DuPont’s new Planit brand is designed for the co-creation of plant-based beverages, dairy alternatives, meat, fish and seafood.

T

he initiative marks the latest

staying there and growing further by

evolution in the company’s

offering a greater variety of categories.

plant-based ingredient portfolio

“The market innovation for products

“We believe co-creation is the route to shape the market and capture fast-evolving consumer needs for every eating occasion.

– a comprehensive range of functional

that allow consumers to eat a burger

We want to create sustainable consumer

ingredients and application expertise for

without eating meat or drink a

loyalty, ensuring that plant-based products

food and beverages made with a ‘planet-

milkshake without drinking milk is

are loved and tasty enough to become a

forward,’ sustainable approach.

impressive,” Borch says. “For the mass

regular part of consumers’ diets, not just a

market consumer, we want to do more.

try-it-once,” Borch enthuses.

The range offers food and beverage manufacturers one of the broadest

Mainstream consumers are not only

selections of ingredients for plant-based

looking to avoid meat or dairy, they are

PLANT-IN-IT IS KEY

product development in the industry,

looking for a great eating experience. To

In plant-based products, as in all food

supported by expert application

take plant-based mainstream, we must

categories, taste and texture are imperative.

knowledge and insights into design

expand innovation beyond imitation.

However, in plant-based there are a variety

products for the future. Customers

We want to support the shift to a more

of protein sources, and when combined

leveraging DuPont’s innovation

plant-based diet by creating multiple

with consumer requirements for health

capabilities in the plant-based segment

options, thereby enabling nutritious,

and nutrition, designing and formulating

will be ahead of the curve in managing

plant-based food and beverages in

new formats that are top-performing in all

their global footprint.

every meal, every day – from early-bird

sensory dimensions is a challenge. A great

breakfast to the midnight snack.”

tasting product isn’t just about flavour, but

Borch sees plant-based as an

the interactivity among sight, smell, touch

“Market innovation for products that allow consumers to eat a burger without eating meat and drinking a milkshake without drinking milk is impressive”

opportunity for the industry to meet

and sound. Sensory expertise is at the centre

consumers’ changing eating habits.

of new product development for plant-based food and beverages.

“We can turn our insights into business opportunities and forge a new product development pipeline with formulation strategies that maximise consumer

“We named this new brand Danisco

approval and meet the requirements

Planit as an acknowledgement that when

on nutrition and ingredient lists,” notes

scaling up this industry, it must happen

Sonia Huppert, global marketing lead for

in a sustainable way,” explains Birgitte

plant-based health. “We keep a constant

Borch, VP of marketing, Food & Beverage,

focus on developing ingredient solutions for

DuPont Nutrition & Biosciences.

new products, and for plant-based food and

DuPont has decades of experience

beverages in particular, to offer to the plant-

in the plant-based sector, providing

based industry innovative solutions for plant-

support at every step from

based yoghurt, ice cream, drink, and meat

conceptualisation to successful

alternatives, including full meal solutions.”

commercialisation of innovative, yet locally-relevant solutions and recipes.

“Our product offering is unique in

Danisco Planit has been launched globally and covers services, expertise, and an unmatched ingredient portfolio for plant-

the industry,” Borch says. “This is a

based food and beverages: plant proteins,

significant launch for us. We offer a

hydrocolloids, cultures, probiotics, fibres,

total ingredient solution with the ability

food protection, antioxidants, natural

to deliver taste, texture, nutrition

extracts, emulsifiers, and enzymes, as well as

and sustainability. We believe in co-

tailor-made systems. •

creation and look forward to innovating new formats and categories with our customers to widen the food space and create great eating experiences for consumers wanting to increase their plant-based consumption.”

CAPTURING MAINSTREAM CONSUMERS In the past, the plant-based space has been a race to get on the shelves for

DuPont - www.food.dupont.com

foodservice and retailers. Now it’s about

August 2020 | Food Review

23

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

Eco-friendly ECA CIP for good hygiene practises Radical Waters is a prominent supplier of electrochemically activated (ECA) water technology. The company has spent more than 20 years developing and commercialising this patented technology. Food Review looks at some of the benefits of using this technology in the food and beverage industry.

D

ozens of patents have been granted to Radical Waters.

Industries such as meat

processing, beverage manufacture, CIP processes, treatment of raw grains and starches, dentistry, sterilising of medical and healthcare equipment and microbial resistance management all fall within its ever-expanding portfolio.

The company has installed and maintains ECA technology in 27 countries over six continents, primarily for blue-chip companies, with some

“Companies need to consider the risks involved of using generic CIP chemicals that can alter taste, stain and damage equipment and even be of potential harm to the product and the consumer”

very high-profile clients like Coca-Cola,

avoided altogether,” enthuses VP marketing & ops Nikki Wilson.

“For the CIP process, we can look at beverage manufacturing and breweries as an example. ECA solutions are generated onsite with an ECA generator, and then used to clean and sanitise the tanks and equipment used in the beverage and brewing process – filling equipment, syrup lines, syrup tanks and bright beer tanks,” she points out.

“During the process, several savings and benefits are proven, such as the catholyte solution being utilised to

Danone Water China, Suntory, aQuellé

of between approximately 400PPM to

replace caustic detergents while

and Valpré – along with several others.

1 000PPM. This can be used to clean

the anolyte can be used to replace the

with the second solution, a disinfectant

products traditionally used

The goal at Radical Waters is to continue to promote good

called anolyte, used to disinfect

hygiene practice. This is

and sanitise.

particularly relevant during the COVID-19 pandemic. ECA hygiene generators produce natural and safe hygiene solutions on-site for the food and

DID YOU KNOW?

Anolyte is a

Anolyte is a hypochlorous acid solution with a neutral pH of around 6.7 and between 170PPM to 500PPM of free available chlorine depending on the device’s configuration.

beverage industries.

Before the introduction of ECA technology in hygiene applications, the industry was

the factory, not only for CIP.

solution with a neutral

This eliminates the need for

pH of around 6.7 and

surface-specific chemicals

between 170PPM to

and is extremely relevant

500PPM of free

in the age of COVID-19

available chlorine

as ECA is non-toxic to

depending on the

plant personnel.”

device’s configuration.

The two solutions are also compatible, so rinsing between applications is no longer needed. Radical Waters has seen

chemicals for controlling contamination

that these solutions are particularly

and bacterial infection.

effective in the CIP process because

Radical Waters ECA generators produce

the products are non-toxic and 100% natural and safe to use with foodstuffs.

“ECA is such an efficient cleaning

two solutions. The first works by

and sanitising agent that it has

running an electrical current through

started to replace the widespread

a weak brine mixture and the use of a

use of chemicals in CIP. This means

detergent known as catholyte. This is a

that the consumption of harmful and

weak sodium hydroxide solution with a

undesirable chemical reagents has

pH greater than 11.4 and a concentration

often been significantly reduced or

24

Food Review | August 2020

“Both ECA solutions can be used on multiple surfaces and areas within

hypochlorous acid

and still is dependent on harsher

WHAT IS ECA?

for sanitation.

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

HOW DOES ECA HELP?

the circumstances of a global COVID-19

Because of the highlighted characteristics,

pandemic, it has become important to

it’s possible to: • Achieve up to 90% chemical cost reduction by replacing conventional chemicals with natural ECA solutions.

• Reduce CIP water loss/consumption by up to 60%.

• Save up to 70% of CIP time spent on cleaning and disinfecting.

• Eliminate the logistics around ordering, transporting and storing chemicals as ECA solutions are generated on-site.

• Reduce energy usage, both electrical and heat (due to ambient temperatures).

• Achieve excellent microbial results.

• Reuse and recover the CIP solutions for use in the next CIP cycle.

• Accurately measure and control CIP both inline and real-time.

• Improve user safety.

• A reduction in the total CIP cost.

ensure proper hygiene practices are considered and adhered to.

“Radical Waters has a tried and tested CIP process that will not only ensure time, energy and cost savings, but also utmost safety and efficacy for your staff, equipment and products. While many industries are already being held accountable for the ‘footprint’ they leave in the environment, it is paramount that we don’t throw away good practice in the face of a global crisis,” Wilson concludes.

“Companies need to consider the risks involved of using generic CIP chemicals that can alter taste, stain and damage equipment and even be of potential harm to the product and the consumer. It, therefore, makes sense to be sure of the hygiene of your business and use the cleaner and safer alternative.” •

• Further, protect staff in the factory with regards to COVID-19.

In today’s climate, particularly under

Radical Waters - www.radicalwaters.com

A world-first in the surface treatment fight against COVID-19

A

FFIX Labs has harnessed its global experience in disease prevention to create a long-lasting surface treatment proven to kill COVID-19.

Si-Quat combines a safe and well-established disinfectant and a proprietary chemical binding technique so that the active ingredient can kill viruses, including SARS-CoV-2.

Testing at Portugal’s Biochemistry Institute at the University of Lisbon proved that Si-Quat effectively kills the COVID-19 pathogens it comes into contact with. “By killing the COVID-19 pathogen on surfaces, the Si-Quat solution can provide increased security and peace of mind to your communities, and customers,” says Tom Sam, CEO of AFFIX Labs.

Si-Quat has been tested to kill 99.99% of microbes within minutes, while fully safe to the touch. Proven to be effective for about a month on frequently touched surfaces, it is a long-lasting anti-viral surface treatment available to reduce the spread of the novel coronavirus. The product is non-corrosive, free from silver salts and heavy metal nanoparticles.

Several major agencies around the globe have accepted quaternary ammonium, the main ingredient in the surface coating, to be an effective surface treatment against the novel coronavirus, including the World Health Organization (WHO), the US Environmental Protection Agency, the American Chemistry Council (ACC) and the European Chemical Agency (ECHA). •

Si-Quat versatile antiviral surface treatment Go green and save time, water and energy with Radical Waters’ ECA.

food & beverage ECA hygiene technology

* of tested organisms

*kills 99.9% micro

Trusted by QA around the World. www.radicalwaters.com

August 2020 | Food Review

25

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

Your lab result is positive. Now what?

MLS National Laboratory Services and Supplies has been active in the food and beverage industry for the past 30 years. We asked Daisy Khumalo, laboratory manager and technical signatory, to answer and explain one of the most often-asked questions: What is the point of a lab test?

T

he answer is simple. “Lab tests are there to test the system you implemented and to show you where possible problems

may be before it gets to crisis level,” she explains. “There are a few tips to ensure you are getting the most value and to give you that peace of mind about the products that leave your facility.”

The industry doesn’t always have the newest and most expensive buildings and equipment and facilities often have to make do with what they’ve got. Microanalysis can help mitigate the risks and helps you produce the safest, cleanest products possible. But, let’s say you have a positive result – what does that mean

Organism

What it tells you

TVC

Poor hygiene and poor temperature control

E. coli

Coliforms

Poor hygiene or culture was added

Enterobacter

Poor slaughter processes

E. coli

Poor slaughter, contaminated irrigation, contaminated Salmonella

Salmonella Typhi

fertilising, poor flock health Worker carrier

Listeria spp

Environmental pollution, specifically wet plants and Listeria

Norovirus

cooling facilities Water pollution, irrigation water pollution

“The biggest mistake I see is people spending money on tests that are irrelevant to their products and then not having the budget to test for the most vital organisms. There is a

for you?

huge difference between quality and safety. Some organisms might affect the quality of

TIPS FOR WHEN YOU HAVE A POSITIVE RESULT

consumer, but do absolutely nothing to the quality of the product,” Khumalo notes.

the product, while it remains perfectly safe. Alternatively, some organisms might harm the

• Where was it found (is it a problem area,

Poultry

physically go look at where the positive

was found)

• Look at your history/trend analysis for that area, product etc • Look at the type of organism found.

WHAT YOU ARE TESTING AND WHY

Red Meat

Quality

Safety

Quality

Safety

Pseudomonas

Salmonella

Pseudomonas

S.aureus

Acinetobacter

S. aureus

Acinetobacter

Yersinia

Enterobacter

Campylobacter

Enterobacter

C.perfringens

Lactic Acid

E.coli

Lactic Acid

Salmonella

MLS can assist processors and manufacturers to develop a sampling plan that will best suit

Vegetables

their facility and needs. Included in the service are all consumables, including swabs, ice packs,

interpret results. We can help you understand

sample bags etc.

and interpret your results and trend analysis so

Quality

Safety

“We have the resources in place to support

the best decisions can be made. The lab is open

Fungi

E.coli

your independent sampling. We can assist with

every day of the year (holidays included) and we

Coliforms

Shigella

the analysis of your results, create a trend

are available 24/7/365 for any questions, advice

analysis report and with our LIMS system you

and queries,” she concludes. •

Pseudomonas

Salmonella

Lactic Acid

Vibrio

have access to all your reports, different stats and information with your custom login.

MLS National Laboratory Services – www.mlslabs.co.za

“We know that not everyone is a microbiologist and might find it difficult to

Hepatitis

Norovirus

MLS National Laboratory Services and Supplies

Services we offer:

Midrand Cape Town

mlslab

26

082 853 2247

mls_labs_

Food Review | August 2020

info@mlslabs.co.za

ltlgroup

Microbiological Chemical Organoleptic Nutritional Aflatoxins Allergens Independent Sampling Trend Analysis

Effluent Water Pesticides DNA Residues Shelf-Life Swabs/Food Analysis Assist with sampling plan development Pathogen Reduction Programs

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

New South African National Standards (SANS) published The South African Bureau of Standards (SABS) is the National Standards Body of South Africa that is responsible for the development, maintenance and promotion of South African National Standards (SANS) as mandated by the Standards Act No.8 of 2008.

S

ABS is also responsible for

consumers, policy makers and regulators

the promotion of quality in

are aware of updates to national

connection with commodities,

standards including the uptake and

products and services; and render

implementation of national standards as

conformity assessment services and

a tool towards industrialisation, ensuring

assist in matters connected therewith.

fit for purpose products and services

“National standards are the backbone

and supporting regulatory objectives,”

of every economy and it is critical that

says Sadhvir Bissoon, standards

these standards are systematically

executive at SABS.

reviewed to ensure that it contains

SANS do not exist in isolation and the

relevant knowledge and information

need for conformity assessment which

that addresses national policy and

is testing, certification and inspection

priorities. It is important that industries,

of products is equally important for quality assurance purposes. Standards

“SANS do not exist in isolation and the need for conformity assessment which is testing, certification and inspection of products is equally important for quality assurance purposes”

are developed in technical committees through a diverse representation of experts and are subjected to a public enquiry process.

Stakeholders interested in becoming members of SABS technical committees can register their interest to participate on

CHANGES INCLUDE THE FOLLOWING: • Prerequisite programmes on food safety – Part 5: Transport and storage Specifies requirements for establishing, implementing and maintaining prerequisite programmes (PRPs) for transport and storage in the food chain to assist in controlling food safety hazards.

• Safety requirements for electrical equipment for measurement, control, and laboratory use – Part 2-081: Particular requirements for automatic and semi-automatic laboratory equipment for analysis and other purposes. Applies to automatic and semi-automatic laboratory equipment for analysis and other purposes.

www.sabs.co.za or email info@sabs.co.za SABS currently has a collection of 7 400 SANS and continues to develop more standards. SANS are available for purchase via the SABS webstore. •

SABS – www.sabs.co.za

August 2020 | Food Review

27

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

Local lab celebrates an accreditation first VGL Dimensions is the first company in Africa to obtain ISO/IEC 17025:2017 accreditation for the sampling of items to be sent for subsequent testing. Local accreditation bodies do not provide this scope for ISO/IEC 17025 yet. American accreditation body, ANAB, was instrumental in securing the accreditation. By Maryke Foulds

T

he MiChem Dynamics team assisted VGL Dimensions to obtain ANAB accreditation as a sampling

organisation. The company continues to play an integral part with regards to the implementation, maintenance and improvement of the VGL Dimensions management system in compliance with ISO/IEC 17025:2017 requirements.

The process for obtaining accurate, reliable

The MiChem Dynamics team

and consistent laboratory results requires two distinct steps: sampling and testing. If a sample was compromised during the sampling step, results obtained from the testing laboratory

related industries. VGL Dimensions embarked

could be seen as questionable and unreliable.

on the opportunity to obtain ISO/IEC 17025

Various factors may affect final laboratory

accreditation for sampling, as a stand-alone

laboratory, are monitored and recorded to ensure no adverse influences on the sample.

Sampling is conducted in a well-defined

results during the sampling process. These

activity. The only accreditation body that could

area to avoid difficulties in the execution of

include the use of aseptic techniques,

provide this scope of accreditation was the ANSI

procedures, reduce the risk of contamination

sample size, sample packaging, sampling

National accreditation board (ANAB).

and cross-contamination, enable the proper

equipment and temperature

Some of the benefits of making use of the

execution of sampling methods and include

during transportation. Time

VGL Dimensions ISO/IEC 17025:2017-accredited

all necessary safety and health precautions

interval between sampling and

sampling services include:

testing, and competency of

1. Impartiality

4. Equipment control

samplers could also have

All sampling activities are done

Equipment is controlled through performing

Elphus Mkhwebane

an impact.

to the sampler and environment.

independently. There is no affiliation with the

externally-accredited calibrations and

customer where sampling is executed, or with

internal intermediate checks (verifications)

for ISO/IEC 17025:2017 and

the testing laboratory. This ensures that all

to ensure all equipment operates optimally

competence of testing and

activities are executed impartially.

at all times. Equipment is traceable to

General requirements

calibration laboratories include the

2. Personnel competency

international SI units of measurement

definition of a laboratory as “a body that

The system follows a stringent training

to ensure metrological traceability is

performs one or more of the following

programme for all samplers according

maintained. All equipment and auxiliary

activities: testing; calibration and

to approved procedures, which includes

materials are maintained in clean and

sampling, associated with subsequent

demonstrable knowledge of the items to be

operational conditions. This is verified before

testing or calibration.�

sampled and the processes or systems.

and after use.

In other words, sampling activities

Competency assessment ensures that only

associated with subsequent testing also

trained, skilled and authorised staff can

falls under the requirements of ISO/IEC

perform sampling. To prove competence, the

consumables are used and procured through

17025:2017, which is a global standard. This

sampler must successfully execute technical

approved suppliers with the applicable

standard specifies the requirements for the

sampling procedures and personnel must

competence, impartiality and consistent

prove they know how to follow procedures

6. Sampling method competence

operation of laboratories (including

and handle any problems that may arise

Sampling methods meet international

sampling activities).

during the activities. Demonstration of

Accreditation of laboratories according to

5. Use of sampling consumables/material Only approved sampling material and

certifications in place.

scientifically-recognised principles

competence assures that the sampling

and procedures.

ISO/IEC 17025:2017 confirms the competence of

activity will be valid. If all the processes of

Laboratory sampling methods are

laboratories to perform the specific laboratory

sampling are managed and validated, then

developed and validated according to

activity. If sampling activities do not appear

the reputation of the sampling laboratory

scientifically-recognised principles. The

on the schedule/scope of accreditation of the

will be sustainable. Continuous competency

use of recognised international sampling

testing laboratory, it suggests that sampling

assessment of all samplers is done through

methods will ensure a standardised

is not part of the scope as assessed by the

witnessing of activities so as to ensure

administrative and technical approach

accreditation body. Competency was therefore

competence is maintained.

and will facilitate the interpretation of

not verified.

Reliability and accuracy of sampling are the biggest challenges experienced by food and

28

Food Review | August 2020

3. Environmental control

the results of sampling. Each sampler

Environmental conditions from sampling site,

is trained and declared competent per

through transportation and delivery at the

sampling method.

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

In June 2020, VGL Dimensions successfully obtained ISO/ IEC 17025:2017 accreditation in the field of sampling, for the following scope: Technology, specification, standard, method or technique - QM No. 7.2/SM-01 Sampling of food and feed (based on ISO 17728) - QM No. 7.2/SM-02 Sampling of water (based on ISO 5667 and ISO 19458) - QM No. 7.2/SM-03 Sampling of surfaces (based on ISO 18593) - QM No. 7.2/SM-04 Sampling of carcasses (based on ISO 17604) - QM No. 7.2/SM-05 Sampling of milk and milk products (based on ISO 707) Accreditation certificate no: AS-2880 - Poultry and poultry products, meat and meat products, fish and fish products, spices and herbs, vegetables and fruits, eggs, nuts, ready-to-eat meals, animal feedstuffs.

- Potable, treatment works and storage tanks, main distribution, consumer taps, bottled, borehole and wastewater.

- Surface swabs, hand swabs, equipment swabs, contact paddles, rodac plates.

- Carcass excision, carcass swabs, carcass rinsing.

- Raw and heat-treated milk, whole, partly skimmed and skimmed milk, flavoured milk, cream, fermented milk, buttermilk, liquid whey and similar products.

- Evaporated milk, sweetened condensed milk and milk concentrate.

- Semi-solid and solid milk products.

- Edible ices, semi-processed ices and other frozen

Decades of science, imagination, and commitment that help bring your best products to market

milk products.

- Dried milk and dried milk products, butter and related products.

- Cheese.

Samples are selected in such a way as to be representative of the entire sample available.

7. Traceability of sampling activities Full traceability on each sampling activity, as described by the VGL Dimensions quality management system, can be made available for audit or verification purposes.

8. Reporting of sampling activities For each sampling activity undertaken, a Certificate of

Heat and Control has been on a mission to modernise equipment solutions since our founding in 1950. For 70 years, our passion for advancing the food, pharmaceutical, and other industries has guided our work.

From the machinery

we manufacture and the customers we serve, to our process breakthroughs and the partnerships we develop, we have always found new approaches, believed in bold ideas, and put people first. That is the essence of who we are and how we lead.

Sampling is generated. The certificate includes, as a minimum, the unique certificate number, report date, customer information, sampling activity information (sampler name, plan, location, method, equipment used, sampling date, start time and end time), testing laboratory information (laboratory name, accreditation no, contact person, submission date and time, condition of the sample upon submission, samples received by, etc), sample information (unique number, type, description, sampling temperature, temperature upon submission at the lab, etc), sample photos and supplementary aspects of sampling (environmental conditions during sampling, information to evaluate measurement uncertainty for subsequent testing, etc).

Each Certificate of Sampling is evaluated by an approved technical signatory for accuracy and reliability of sampling activity outcome. •

info@heatandcontrol.com Learn more > heatandcontrol.com/alwaysinnovating

VGL Dimensions - www.vgldimensions.co.za

SAFoodReview_July2020_88.5w x 262h_H&C.indd 1

29

August 2020 | Food26/06/2020 Review 1:26:23 PM

C O N V E Y I N G S YS T E M S

How to add value by saving time

Interroll’s modular conveyor platform (MCP) offers great functionality during the conveying of products in the manufacturing and distribution industries. Ease-of-use allows for a smart, flexible, economical and reliable solution for materials handling.

Supply Network integrated electrical conduits and a Warehouse Guide

planning and installation. Kerr Walker,

technical performance.

managing director of Interroll South

Side guides, adjustable supports,

Africa, is convinced by the flexibility offered by this solution. “The robust

universally applicable master gauge

and extensively tested design of

for holes to add components are only a

the conveyor modules reduces the

few of the details. The system reduces

maintenance and ensures reliable

the installation effort and ensures

operation of a conveyor system,” he

simple handling during assembly

explains. “What makes it unique in our

and expansion.

Conveyor Platform

Convey

Supply Network Warehouse Guid RELIABLE OPERATION Modular Pallet

market is that everything comes from a single source.”

Modular Conveyor Platform

The standard layout is geared for a

T

IT ALL STARTS WITH PLANNING

smooth flow of products up to 50kg.

he Swiss-based company is

Interroll provides an AutoCAD-based

ControlsaConvey Interroll also &offers special version

passionate about achieving

layout tool to design and select a

of its MCP for chilled and deep-freeze

value by saving time. In 2014,

system with integrated modules.

Modular Pallet controlled Curvesa & decentral environments,Beltwith

it introduced a conveyor platform, developed by using a holistic approach to designing each process level – from the ordering process through to

Drum Motors, Drives

Supply Network pre-assembled to accelerate the Guide Warehouse These modules are delivered largely

installation on-site while setting a

Spiral Lifts Conveyor Platform

RollerDrive drive technology, thereby expanding the range ofModular applications of the Conveyor Platform company’s conveyor solutions.

high standard for reliable and solid

Deep-freeze logistics benefits from Horizontal Drum Motors, Drives Crossbelt Sorters & Controls

Convey Modular Pallet Conveyor Platform

Vertical Belt Curves & Crossbelt Sorters Spiral Lifts

Store

Modular Pallet Conveyor Platform

Interroll, the Worldʼs Leading Supplier of Solutions for Supply Network Warehouse Guide Material Handling Sort Modular Conveyor Platform

MCP with High Performance Diverts

Drum Motors, Drives & Controls

Horizontal Crossbelt Sorters

Belt Curves & Spiral Lifts

Convey Modular Pallet Conveyor Platform

Modular Conveyor Platform

Drum Motors, Drives & Controls

Belt Curves & Spiral Lifts

Horizontal Crossbelt Sorters

Vertical Crossbelt Sorters

Store Store

Stacker Crane*

Transfer Car* *Available end of 2019

The World‘s Leading Supplier of Solutions f

MCP with High Performance Diverts Modular Pallet Modular Pallet Interroll offers key products for unit Conveyor Platform Conveyor Platform Carton

handling in spec Interroll offers key Wheel Flow Warehousing & Distribution, Courier Express and Pa products for unit handling Pallet Airports, Food c&industries Beverage, Tire & Automotive and In Pallet inSort specifi Vertical Carton Flow Flow Crossbelt Sorters Versi Flow such as Warehousing Stacker Stacker & Distribution, Courier Pick MCP with High Crane* Crane* Tunnels Performance Diverts The World‘s Leading Supplier of Sol Express and Parcel, E-commerce & Retail, Transfer Transfer Sort Pick Interroll for offers products for unit handlin Car* Visit interroll.co.za morekey Car* Airports, Food &information Warehousing & Distribution, Courier Expre *Available end of 2019 Beverage, Tire & *Available end of 2019 Airports, Food & Beverage, Tire & Automo Automotive and Industrial The World‘s Leading Supplier of Solutions for Material Handling Manufacturing.

Horizontal Crossbelt Sorters

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Interroll offers key products for unit handling specificCarton industries such as Wheel in Flow Wheel Flow Warehousing & Distribution, Courier Express and Parcel, E-commerce & Retail,

Interroll S.A. (Pty) Ltd 37 Director Road - Spartan EXT 2 - Aeroport - South Africa

Airports, Food & Beverage, Tire & Automotive and Industrial Manufacturing.

Carton Tel: +27 11 281 9900 - Email: za.sales@interroll.com Carton Versi Flow Website: www.interroll.co.za for more information Visit interroll.co.za Versi Flow

MCP with High Performance Diverts

Sort

Vertical Crossbelt Sorters

Pallet Flow

Pick Tunnels

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The World‘s Leading Supplier of Solutions for Material Handling Material Handling

Interroll offers key products for unit handling in specific industries such as industries such as & Distribution, FoodWarehousing Review | August 2020 Courier Express and Parcel, E-commerce & Retail, 30 l, E-commerce & Retail, Airports, Food & Beverage, Tire & Automotive and Industrial Manufacturing. ustrial Manufacturing.

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C O N V E Y I N G S YS T E M S

Post-pandemic lubrication solutions an efficient, zero-pressure- accumulation (ZPA) material down to minus 30˚C. This reduces manual labour in deep-

As businesses struggle to come to terms with the impact of COVID-19, many are investigating solutions that allow for workforce changes.

freeze temperatures and leads to a better and safer working environment. Interroll also offers an MCP version.

RELIABLE OPERATION Customer requirements, conditions on-site and type of materials define the requirements for a system. Zeropressure-accumulation conveying can be implemented with proven DC RollerDrive. For higher performance, these efficient DC drives can enable future-proof zero-pressureaccumulation conveying - used in conjunction with roller conveyors with 400V at belt drives. Pneumatics, which creates high operating costs, is completely omitted, adding to the cost-effectiveness of the MCP. A feature that has stood out with customers is the energy savings experienced because of the EC310, 24V RollerDrive. Compared with the 400-volt technology, a 24volt solution achieves around 30% energy savings. When the accumulating function is concerned, energy consumption can be reduced by as much as 50%.

L

ubrication Engineers (LE) South Africa suggests that when it comes to lubrication requirements for factories, machinery and capital equipment, it’s important to maintain lubrication schedules to

avoid failures and resultant downtime. The company developed a range of lubrication solutions to help businesses keep their equipment running smoothly while factoring in things like reduced personnel onsite.

“We understand that companies are implementing social distancing measures and trying to keep as many people working from home as possible,” says Callum Ford, national marketing manager at LE South Africa. “We’re helping them to ensure they don’t need to compromise on equipment safety or machinery uptimes because there are fewer people available to attend to the lubrication requirements.”

LE supplies various products and solutions to make automated lubrication possible, which cuts down on manual tasks, as well as decreasing the risk of lubrication cross-contamination.

"We estimate that 60 to 80% of bearing failures are lubricant-related, including problems caused by grease cross-contamination," says Ford.

"When the wrong grease is applied to a piece of equipment, the resulting issues can be expensive and time-consuming to correct. Our single-point

“The platform offers a wide selection of modules and key elements for the efficient planning of material flow”

lubrication systems, which are essentially micro-computer lubricators, deliver precisely, timed lubrication without the need for time-consuming manual lubricant application. The exact greasing quantity and re-greasing intervals for each bearing can be easily calculated and managed by the MQL schedule."

In addition, the RFID system on LE South Africa’s range of top-quality

Initial outlay costs can also be reduced by using 24-volt technology for short conveyor segments. This helps when there is a lot of starting and stopping on the line. Quiet and efficient performance of the conveyors despite speeds of up to 3 500 units per hour is impressive.

New options available: As the centrepiece of the DC platform, Interroll introduced the EC5000 RollerDrive to individually drive the conveying zones of zero-pressureaccumulation conveyors. This acts in combination with the corresponding control systems, such as the MCP from Interroll.

When compared to the Roller-Drive EC310, the new product family is impressive, in part to several new technical features.

The RollerDrive EC5000 is available in a 24-volt version and a future-oriented 48-volt version. Customers can now choose between three power levels, namely 20-W, 35W and 50W for the motor rollers.

With a 60mm diameter, these motor rollers are suitable for the transportation of heavy materials and are equipped with both an analogue and bus interface.

“Since October 2018, the MCP is produced at our Isando plant in South Africa. Interroll has been running a local production for just over 20 years. Our experience pays off in quick turnover for the customer,” Walker concludes. •

Interroll – www.interroll.co.za

Xport single-point applicators helps customers to track, monitor and fix lubrication-related issues during routine inspections, thus simplifying and improving their plant maintenance.

They can be installed at any location and run on either battery or mains power. They are ideal for equipment located in isolated or dangerous areas and, aside from cutting down on manpower required to keep equipment running, they also help to eliminate potential human errors and improve employee safety. The single-point lubricators can be used with LE’s complete line of high-performance industrial greases, from electric motors to food-grade, high-temperature and all-purpose lubricants.

Single-point lubricators remove the uncertainty in greasing intervals and grease volumes on each bearing, as well as ensuring no lubrication point is missed during inspection. They enable easy tracking of bearing problems and ultimately reduce maintenance costs.

LE South Africa also offers lubrication accessories to help simplify inspections and lubrication monitoring, as well as removing potential contaminants.

"Our oil sight glasses give people a visual insight into what is happening with their lubricant at all times, allowing them to catch potential problems early on and to address these," Ford points out. “This minimises downtime, ensures machinery runs optimally and reduces repair costs. Customers can continuously monitor the clarity, colour, sediment and water contamination levels of their lubricants. Some models even allow you to easily remove the water by draining it right out of the system.” •

Lubrication Engineers – www.lubricationengineers.co.za

August 2020 | Food Review

31

C O N V E Y I N G S YS T E M S

Integrated sorting system for pre-snipped green beans Key Technology has introduced a new concept for sorting green beans before snipping. This innovative solution removes foreign material and separates easy-to-snip green beans from hard-to-snip green beans to improve snipping efficiency.

S

pecifically designed for this new

product into four streams. Two streams go

insertion point, Key’s integrated

to waste and two ‘accept’ streams lead to

sorting system for pre-snipped green

further processing. One ‘accept’ stream is

beans improves case recovery - reducing the

dedicated to green beans that are difficult

processor’s cost per tonne while producing

to snip, which go to downstream equipment

system to maximise sort accuracy. This Veryx

more consistent product quality with less

that is optimised to snip this type of product.

is equipped with top-mounted Pixel Fusion

equipment in the downstream process.

The other ‘accept’ stream takes field-snipped

cameras and laser sensors to detect the

and easy-to-snip green beans and leads to

colour, size, shape and structural property

beans have razor-thin margins. They want to

downstream systems designed specifically to

of objects. It features three-way sorting,

lower costs while maintaining their product

handle these items.

with the ‘reject’ stream ejecting FM such as

“Processors of frozen and canned green

quality. That’s the challenge we set out to

Before this development, processors have

corn cob, corn root, frogs, mice and plant

solve,” said Mark Roedl, area sales manager

not separated incoming product into streams

stem material, colour defects and other

at Key. "This integrated sorting system is

– instead, everything was sent in one mass

waste. Hard-to-snip and easy-to-snip green

installed upstream and it's a game-changer.

flow to the rotary snippers after upstream

beans are separated to optimise snipping

Early adopters are achieving impressive

pre-cleaning equipment. When hard-to-snip

downstream. After Veryx, Iso-Flo collection

results that warrant the investment."

green beans are comingled with easy-to-snip

shakers begin conveying each stream to its

green beans, downstream systems are set to

next step. The integrated system is available

Iso-Flo shakers, a Rotary Size Grader and

handle the hard-to-snip beans. When easy-

in various widths to satisfy a range of

a Veryx digital sorter to separate incoming

to-snip green beans are aggressively snipped,

capacity requirements.

The integrated system combines Key’s

a good product is lost and when snippers Veryx digital sorter

Viewing product entirely in-air, Veryx is

get foreign material(fm), it’s cut into smaller

ideal for products with challenging shapes.

pieces, which exacerbates contamination.

LED lighting all around the line of sight

An Iso-Flo shaker evenly feeds the rotary size grader, which sizes by length

minimises shadows. Positioning the sorter’s sensors and background away from product splatter sustains accurate inspection

and diameter to

throughout long production cycles without

remove short and

operator intervention. Key’s mechanical

thin green beans and

product handling systems also enhance

other small objects such as insects, corn cob pieces and seeds.

sanitation with open designs, fully-welded frames, stainless steel bed surfaces, oil-free drives and more. •

Next, an Iso-Flo shaker feeds Veryx, spreading product for presentation to the inspection

Food Review Food Review | -August 2020 32BMG-FOO11082020 Tuesday, 11 August 2020 8:56:21 AM

Key Technology - www.key.net

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

Ugandan bottler climbs high with new PET line With the help of KHS technology, the sale of packaged water in Uganda is climbing to new heights. Denise Schneider-Walimohamed of KHS East Africa talks to Food Review about how new technology can impact operations.

A

t just over 5 000m above sea level,

but it remains a challenge. There’s no space

Margherita Peak in the Rwenzori

available for a new production line at the

Mountains in northwestern Uganda is

main plant where three smaller bottling lines

Africa’s third-highest summit.

are in operation. Instead, operations are to

For many mountaineers, the massif is

be expanded on the site belonging to CCBA

considered an attractive alternative to

subsidiary Century Bottling Company, just a few

Kilimanjaro. Despite its location on the equator,

hundred meters away. The group is investing

surrounding peaks are still glaciated.

a total of $10m – about two-thirds of Uganda’s planned budget for 2018.

WATER AS GROWTH PRODUCT One of Uganda’s best and largest mineral water

COMPELLING TECHNOLOGY

brands, Rwenzori, depicts the mountain range

KHS was awarded the contract for the new PET

on its logo. The product is bottled nearly 300km

line. In addition to an Innoket Neo labeller, the

from Margherita Peak in Namanve in the greater

package includes an InnoPET BloFill stretch

Kampala region.

blow moulder/filler block with a capacity of up

When the Rwenzori Bottling Company began operations in 1993, it faced the challenge

to 25 000, 500ml bottles per hour.

“This is the second water bottling line that

that bottled water was still a relatively new

CCBA will be receiving from us within a very

and unknown product for many people. This

short space of time,” enthuses Schneider-

has changed: the sale of bottled water has

Walimohamed, managing director of KHS

skyrocketed throughout Uganda, especially in

East Africa. “Last year we installed an almost

urban centres. Annual growth rates clock in

identical line at Voltic in Ghana. Until now,

at a steady 10% – precipitated by a growing

many customers in the region have associated

awareness that the product is safer to drink

KHS with higher-capacity machines outputting

than tap water, better in quality and a brand

up to 80 000 bottles per hour. With these two

with a long tradition.

projects, we’ve been able to prove that KHS offers excellent water bottling systems in the

EXPLORING POTENTIAL

low-capacity range.”

In 2014, the Rwenzori Bottling Company was

All capacity levels are now in demand in

acquired by Coca-Cola Beverages Africa (CCBA),

Africa and most water bottling systems are

which operates in South and East Africa. Part

sold in the KHS Middle East/Africa Market

of the new strategy is to locally integrate well-

Zone managed by executive vice president

known mineral water brands into their group

Markus Auinger.

to develop them further. Targeted marketing

The company was particularly impressed

measures can effectively exploit growth

by the Innofill PET NV water filler – the first

potential – in addition to Uganda, this is already

machine designed for still water acquired by

happening in Kenya, Ghana and Ethiopia.

Coca-Cola Beverages Africa in Uganda. The

Rwenzori has plans for further growth

German systems supplier has chalked up points

of its water brand, which has gained an

with other projects KHS has also implemented

approximate 65% share of the Ugandan market,

for CCBA in Uganda, including a PET line for carbonated Coca-Cola soft drinks installed in Mbarara in 2015. “Our experience with KHS has been very good. We know that we can rely on short delivery times, fast installation and commissioning and the expert support and flexibility of the KHS team,” explains Edward Ojede, project manager at CCBA in Uganda.

EXPERTISE IN BOTTLES Particularly noteworthy is the support provided by the KHS experts in the company’s Bottles & Shapes programme who contribute their expertise in the development and optimisation of bottles.

The consultancy service produces PET bottles which have been optimised in terms The Innofill PET NV blocked with a stretch blow moulder – the first filler for still water procured in Uganda

FAST FACT:

The region, a particularly lush and species-rich habitat for African flora and fauna, was declared a Unesco World Heritage Site in 1994 for its ecological significance.

The misty rain forests with their protruding, sometimes bizarre crags create a mystical aura. Up to 3 000mm of rain per square meter falls here every year to form many rivers, some of which are tributaries of the White Nile.

of ecology and economy and boast 100% line suitability and compliance with the customer’s design concepts.

Although the line was officially commissioned in May 2019 by the president of Uganda, represented by the minister of trade, industry and cooperatives, production has been running since the beginning of that year – and very smoothly at that. The performance figures of the new system have even exceeded CCBA’s high expectations. “We’re achieving a line efficiency of 98%,” says Conrad van Niekerk, managing director of CCBA Uganda, happily.

“Rwenzori’s water bottling line operates around the clock, seven days a week. The performance figures of this line and those from Mbarara are the best in the entire group.”

Even though the expanded capacity is already reaching its limits, the key factor in CCBA’s output is the availability of water, which is a limited and therefore precious resource in Uganda.

In addition to efficiency, the subject of sustainability is important not only for beverage producers in Uganda but for the rest of Africa.

CCBA can score here, too: under the motto of ‘a world without waste’, CCBA wants to help ensure that by 2030, 100% of all PET bottles sold are collected and recycled. Plastic Recycling Industries, a recycling initiative owned by CCBA and founded specifically for this purpose, buys collected PET bottles from consumers and then reintroduces them to the recovered materials cycle. If many more companies follow this example and are thus able to stem climate change, the glaciers of the Rwenzori Mountains will retain their beauty for a long time to come. •

KHS – www.khs.com

August 2020 | Food Review

33

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

Expand your brand appeal with beverage safety testing Spoilage organism testing is a critical step within the beverage industry to enable the safe release of drinks to the market.

R

“Our GranuCult granulated media;

equirements can vary from industry to industry, depending on different

Readybag pre-weighed granulated media

spoilage parameters. Merck Millipore

in ready-to-use bags; and ReadyPlate

offers a full range of culture media and

and ReadyTube ready-to-use media are

tests for microbiological quality control

all compliant with EN ISO 11133:2014.

with its new combined Merck and Sigma-

All information regarding compliance

Aldrich portfolio.

with additional reference standards are displayed on the product label and in the

“Our beverage safety testing solutions cover the most important spoilage organisms,

product’s technical information available on

so you can ensure the quality of your

our website,” May points out.

beverages. Whether you need to test wine, the safety testing solution to fit your needs,”

NEW IFU METHOD NO.12:2019 AT A GLANCE...

explains Melanie May, field marketing

• The title of the method has been changed.

manager biomonitoring, EMEA commercial.

• The optional usage of several media has

beer, soft drinks, juices, or water, we have

been changed to the usage of one liquid

SOFT DRINKS & JUICES These beverages are water-based drinks with natural or artificial flavouring, often sweetened by sugars, syrups, fruit juices, fruit juice concentrates or sweeteners.

Products are often carbonated and supplemented with minerals, vitamins,

“Often micro-organisms cause spoilage and build a malodour, turbidity or slime in soft drinks and juices. Typical causes are yeasts but many bacteria can also lead to spoilage”

at room temperature. Typical examples are teas and lemonades. Juice is a liquid that is naturally contained in fruit and vegetables.

Today there is also a trend for smoothies, which are blends of raw fruits and vegetables, often with other additives like water, ice, sweeteners or dairy products. Fermented soft drinks and probiotic beverages are also a big market today, examples include kefir and kombucha.

Often micro-organisms cause spoilage and build a malodour, turbidity or slime in soft drinks and juices. Typical causes are yeasts but many bacteria can also lead to spoilage.

MICROBIOLOGICAL CONTROL OF SOFT DRINKS AND WATER The main risk for microbial contamination of soft drinks comes from raw material (water, syrups, sugars, juices, additives) and from final filling. Today’s trend for natural and healthy drinks increases the risk of contamination and final spoilage, due to the minimisation of heat and filter steps.

In addition, several heat-resistant sporeforming organisms are known to be frequent spoiling organisms in soft drinks.

34

Food Review | August 2020

• Reduced toxicity of BAT media due to exclusion of cobalt chloride and boric acid from media composition.

• New pour-plating technique for enumeration (1g) in non-filterable samples is introduced.

• Simple confirmation method of presumptive

stabilisers, antioxidants and caffeine. They are often stored in bottles, either cooled or

(BAT broth) and one solid medium (BAT agar).

SIMPLIFY YOUR JUICE SPOILAGE TESTING New IFU Method No. 12 for testing of sporeforming thermo-acidophilic spoilage bacteria (Alicyclobacillus spp.) in juices and juice-containing drinks, ingredients, and in environmental samples The method is applicable to: • Juice and juice-related products and their ingredients intended for human consumption.

• Environmental samples including process water in the area of juice, juice-related production, and handling.

• Other beverages not containing juices and their ingredients, including syrups.

This third edition of 2019 cancels and replaces the second edition of IFU Method No. 12: 2007, which has been technically revised. The main changes introduced in the third version, compared to IFU Method No. 12:2007, are considered as major.

As a provider of a broad range of granulated and ready-to-use culture media for food, beverage and water microbiology, Merck

positive colonies from BAT agar introduced.

• Performance testing for the quality assurance of the culture media has been added to Annex B. • Method validation and performance characteristics for detection and enumeration methods have been added to Annex D. • Optional pre-incubation of packed ready-todrink products has been added to Annex E. • Matrix-dependent special processes have been added to Annex F.

COMPLIANCE WITH NEW ‘IFU METHOD NO. 12:2019’ The two new BAT media are QC’d under ISO 17025 accreditation, and were both used together with Merck’s outstanding membrane filters for validation of the new IFU Method No. 12.

Merck Millipore has implemented all the requirements described in the new IFU Method No. 12:2019. For more information, please visit the webpage: SigmaAldrich. com/Beverages-Microbiology. •

Millipore closely tracks and supports the development of relevant standards aimed at increasing consumer confidence and safety.

Merck Millipore - www.merckmillipore.com

Filtration, Separation & Preparation

The

EZ-Product Family

Make your microbiology workflow EZ • EZ-Pak® Dispenser Curve: Fast, robust, no-touch dispensing • EZ-Fit™ Manifold: Take control of your contamination risks • EZ-Fit™ Filtration Units: Ready-to-use sterilized filtration devices • EZ-Stream™ Pump: Transfers filtered liquids directly to waste • EZ-Fluo™: A fast, non-destructive, fluorescent stainingbased system for microbial detection

For further information please contact: Tel: 08600 63725 labsupply@merckgroup.com www.merckmillipore.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

Jet Process for fast, efficient and compact beverage manufacturing DC Norris has launched the Jet Process System; a combination of technologies developed in the company’s new research and development centre. The technology aims to streamline each step of the production process of extended shelf-life ambient beverages.

W

A recent Jet Process beverage installation

hile customers cook at high speed with DCN’s award-winning Jet Cook, they can also utilise features

including Entrain, Mix, Sterilise and Cool in an efficient all-in-one system.

A wide range of beverages can now be produced using the same system, including condensed and evaporated milk, maheu, brushera and dairy products. The technology can also be utilised to produce long-life shelf juices, chutneys, jams, marmalade and atchar using surplus fruit – in some areas of South Africa this can amount to 100 tonnes per day.

The inline Jet Process is suitable for products with particulates up to 5mm. An in-tank Jet Cook can process particulates up to 38mm.

“In a recent installation, a customer used 13 one-tonne vessels to produce its maheu base. DCN replaced it with a single six-tonne vessel, which requires cleaning only once at the end of the day” The Jet Entrain powder induction system can entrain 600kg of maize flour in just two minutes.

A patented hopper and injector nozzle create the ultimate vacuum to disperse the powders

Jet Sterilisation replaces a traditional heat

into the liquid without any blockages, which

exchanger, which can cause damage to the

occur if there is wetting of the powder.

proteins due to their hot surface. The excess

Ingredient flavours are improved with Jet

then recovered and re-used in the next batch of heating.

DCN has added a Jet Clean function and with

surface temperature can also cause a Maillard

certain locations suffering severe drought

Process due to the reduced thermal impact

effect, where lactose reacts with the ε-amino

issues, the industry must reduce water usage

of rapid heating and mixing and the process

group of lysine residue of milk proteins. This

during cleaning. Jet Clean heats, atomises and

is controlled by Recipe Manager Software.

can harm the flavour and colour of the

accelerates water through the patented jet unit.

The system ensures repeatability, alleviating

beverage. The other disadvantage of a heat

This high-pressure, high-flow cleaning system

deviations in the process and temperatures

exchanger is long cleaning times of the

removes grease and debris in the vessel and

by operators, which results in consistent and

tubes, and the volume of product left inside

only uses a minimum amount of water.

recorded finished products. Information can

them after processing. The Jet Sterilisation

be relayed to site supervisors and to DCN

pipework can be as little as two metres, with

13 one-tonne vessels to produce its maheu

headquarters, which has proved invaluable

no moving parts, and can be disassembled in

base. DCN replaced it with a single six-tonne

during the global COVID-19 pandemic.

a matter of minutes.

vessel, which requires cleaning only once at the

Producers on the African continent require

Multiple processing vessels can result in

In a recent installation, a customer used

end of the day. The system can pay for itself in

flexibility to produce smooth or coarse maheu

uneven heating and poor finished products

and other beverages using ingredients such

due to inconsistent gelatinisation of maize and

as cassava, sorghum and milk powders. The

waste created by transfer to multiple vessels.

South Africa at the Cape Peninsula University

texture of the finished product is controlled

Serious burn-on can also be an issue, coupled

of Technology and can also assist African

by the amount of shear inside the Jet Cook

with poor agitation in the vessel resulting in

manufacturers remotely. The technology is

chamber. The same system has the flexibility to

hot spots.

supplied locally through Courlanders. •

make different beverages, including milkshakes,

The energy-efficient cool in-line function

condensed milk, fruit juices, and other products

drops the temperature to below 50°C directly

which require rapid, energy-efficient heating.

after the sterilisation stage; energy used is

36

Food Review | August 2020

16 months, based on the cost of water saved.

DCN has a product development kitchen in

Courlanders – www.courlanders.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

Automation and digitalisation offers significant advantages COVID-19 is creating major challenges for industrial companies.

Food Review looks at how digitalised and highly automated production can react to current and future challenges with the required degree of flexibility.

A

s part of the Siemens conference, representatives from numerous companies from the discrete and

process industries discussed strategies

own. It's all the more important that

their strengths and thus increase the

of these ecosystems."

• industrial companies act in ecosystems.

South African Food Review , 132 x 200 mm,value MetaPure, CC-en53-AZ036 07/20 Stakeholders - developers, users,

partners and integrators - can bring

Siemens – www.siemens.co.za

and technologies for future success under these new conditions.

The focus was on topics such as the horizontal and vertical integration of the value chain with simulation and optimisation from product creation through to servicing and from field level to the cloud. Other topics included online and remote solutions as well as edge and cloud computing, additive manufacturing, industrial 5G and artificial intelligence.

The Digital Enterprise Virtual Summit had around 12 000 registrations from customers and partners with 6 300 live attendees on the day. The summit is now also available to be viewed on-demand at http://www.siemens.com/digitalenterprise-summit.

“Digital and automation solutions proved its worth during this crisis.

Companies already invested in digitalisation were better equipped to handle new requirements, such as scaling back or ramping up production.

These technologies will ensure that companies can react particularly effectively to crises and changing market requirements because they can adjust their products quickly and flexibly," explains Klaus Helmrich, member of the board of Siemens AG and CEO Digital Industries. “This flexibility is also the next step toward autonomous production processes.”

Siemens is integrating future technologies such as artificial intelligence, edge computing and cloud technologies, additive manufacturing or industrial 5G into its digital enterprise portfolio and helping industrial companies to work under these new conditions and to meet the requirements of today and tomorrow. Klaus Helmrich concludes, “No company can meet the current challenges on their

August 2020 | Food Review

37

R O B O T I C S & AU T O M AT I O N

Cobot and flexible production - futureproofing SMEs

D

espite this, small and mediumsized enterprises (SMEs) might be reluctant to invest in additional

automation due to the cost factor.

Collaborative robots (cobots) are easy to set up and offer a quick and costeffective solution, for example the Omron TM series of collaborative robots. They can increase the flexibility, quality and speed of production and enable companies to respond rapidly to changing market conditions.

“In contrast to traditional robots, which must be shielded from the human workspace by a security fence, cobots were developed to work safely with people”

Many countries in the EMEA region are likely to experience serious labour shortages over the coming decade, especially in relation to technical specialists. At the same time, product lifecycles are becoming shorter.

Traditional production lines are designed for manufacturing large numbers of

COBOTS ARE USER-FRIENDLY AND VERSATILE

products. In today’s world, product

Omron’s TM series of cobots illustrate how

lifecycles are getting shorter.

For example, in the 1970s, the average product lifecycle of a vehicle was eight years - today, car models often get their first modifications or facelifts after just two to three years. Production and automation must adapt to the shorter lifecycles of products, and cobots can help with this.

Cobots were first introduced in 2008 and represent a relatively new category of industrial robots. In contrast to traditional robots, which must be shielded from the human workspace by a

However, the question is how robots will future-proof these enterprises?

Robots are not new to the industrial world and were first used in industrial manufacturing in the 1960s but since then, their number has increased exponentially. Some 500 000 to 600 000 new robot systems are now becoming operational throughout the world each year, although the increase is particularly noticeable in the Asian market, as reported in ‘World Robotics 2019’ by the International Federation of Robotics (IFR) and Fraunhofer IPA. If small and medium-sized production companies in the EMEA region want to keep up with constant economic growth internationally, they need to invest more in automation for cost reasons alone. Due to technical skills shortages, greater automation is needed to counteract this decline.

security fence, cobots were developed to work safely with people. Users also need less time and money to programme an application with these “helper robots.”

In addition, cobots can easily be moved from one location to another to work on different tasks, whereas conventional industrial robots have to stay in one location and can normally only be used for a specific task within the robot cell. Cobots therefore provide greater flexibility to the user.

The diverse tasks they can handle vary from simple pick-and-place applications for parts handling, sorting, and palletising, right through to machine assembly, order picking, packaging, and testing. They can help to apply adhesive and sealants, assemble or disassemble parts, measure, test, check and take over screwing operations.

The result is seen in significant benefits for the employees, who no longer have

COBOTS PROVIDE GREATER FLEXIBILITY

to carry out monotonous, physically-

Classical industrial robotics might

receive support with precision work and can

not be the solution in all applications.

38

Food Review | August 2020

demanding or even dangerous work, but will concentrate on their core abilities.

versatile and straightforward cobots are in today’s world. The different versions are suitable for practically any environment, such as the automotive, semiconductor, food, packaging, and cosmetics sectors. Due to the flowchart-based programming, an intuitive HMI user interface and simple, hand-guided teaching functions, almost no previous knowledge of programming is required. Just like with a PowerPoint presentation, the user can assemble complete function blocks and fill in the predefined attributes with the desired parameters. The cobots have options that include an integrated camera, vision

ABOUT INNOVATIVEAUTOMATION

As a leader in industrial automation, Omron has extensive lines of control components and equipment, ranging from vision sensors and other input devices to various controllers and output devices such as servomotors, as well as a range of safety devices and industrial robots.

By combining these devices via software, the company has developed a variety of unique and highly effective automation solutions for manufacturers globally. Based on its reservoir of advanced technologies and comprehensive range of devices, it can set forth a strategic concept called innovative-Automation consisting of three innovations or "i's": integrated (control evolution), intelligent (development of intelligence by ICT) and interactive (new harmonisation between people and machines). Omron is now committed to bringing innovation to manufacturing sites by materialising this concept.

R O B O T I C S & AU T O M AT I O N

and a lighting system which enable them to precisely handle and trace items.

Many core functions (such as pattern, barcode and colour recognition) enable detection, inspection, measurement and sorting applications to be implemented easily and, if necessary, adapted to other requirements. With the help of Omron’s Landmark positioning recognition feature, the cobot knows where it is and can be aligned with another machine, for example, without much effort or recalibration. It can even move autonomously and work wherever it’s needed, because cobots can be combined with Omron’s LD series of mobile robots.

FROM NEEDS ANALYSIS TO SUPPORT Additional components (such as extra axes, grippers, force sensors, communication devices or screwdrivers) can be easily used by the cobots via a plug-and-play system. Omron has set up a partner network that offers a range of suitable components. The company’s automation experts also provide support with any queries about the use of cobots.

This starts with the analysis of the

easier for SMEs to gain a foothold in

production task and the environment;

the flexible manufacturing industry of

the selection of the appropriate cobots

the future. •

and grippers or additional components; and also includes risk analysis and assessment, commissioning, training and technical support. All of this makes it

Omron - www.industrial.omron.co.za

August 2020 | Food Review

39

F O R M , FI L L & S E A L

New measurement system for perfectly sealed MAP packaging LeakCheck is GEA’s new in-line measurement system capable of the contactless checking of seal and package integrity on all forms of modified atmosphere packs (MAP). This guarantees the protective function of the seal and assures consumers about the quality of the products and food packaging.

C

onsumers want fresh, hygienically packaged food, while retailers want long-lasting products that look

GEA LeakCheck sensors measure the oxygen content of the MAP packs

Volker Sassmannshausen

attractive. Positioned at the start of the supply chain, food manufacturers must provide solutions that meet all hygiene and quality standards. Meeting these demands while boosting productivity calls for end-toend process monitoring automation.

First in line was GEA’s tried-and-trusted OxyCheck quality control system. This contactless, non-invasive oxygen content

GEA LeackCheck

measuring system has been verifying MAP since 2017. Based on that system, the GEA

Thanks to GEA LeakCheck, the two key

LeakCheck now uses an in-line process on

factors for ensuring food safety – residual

the GEA thermoformer to test the seal and

oxygen content and seal integrity – can

package integrity on each package.

now be continuously recorded and

The test procedure comprises three steps.

monitored on an end-to-end basis.

Firstly, the residual oxygen content in each

Process errors are rapidly detected and the

package is measured with a fluorescent

delivery of faulty packaging is virtually zero.

sensor spot printed on the inside of the

In summary, Volker Sassmannshausen,

top film. Optical sensors mounted on the

senior product manager, thermoforming

thermoformer project light onto the sensor

packaging systems at GEA, emphasises, “With

spot, gauging the wavelength of the light

the GEA LeakCheck, all units leaving the

emitted by the dye to accurately determine

packaging machine are tested non-invasively.

the oxygen content.

Since the measuring techniques are non-

This step alone significantly reduces the

invasive, neither the packaging material nor

risk of defective packaging with excessively high residual oxygen levels. Next, packages

detected and accurately removed on exiting

are subjected to overpressure and under

the packaging machine. This method ensures

pressure in a stress unit before a second

that even the smallest leaks are detected.

contactless measurement is taken. If the

To boost food processing productivity, the

new result differs from the first, the package

industry is focusing on automation. The aim

seal is broken. Using the GEA CombiPick, for

is to achieve a consistent or even enhanced

instance, the leaky package is automatically

product quality.

40

Food Review | August 2020

the contents are wasted. Besides efficiency and sustainability, the upshot is that practically no defective packaging reaches the market.” •

GEA – www.gea.com

F O R M , FI L L & S E A L

Ultra-high capacity bulk bag filling system A new sanitary bulk bag filling system from Flexicon features dual SwingDown fillers fed by high capacity weigh hoppers, achieving fill rates of up to 40 bulk bags per hour.

T

he patented filler design

ladder or reach over equipment to secure

simultaneously lowers and pivots

the bag.

each fill head into a vertically-

Bagging rates are further increased

oriented position that places the inflatable

by drastically reducing the time needed

spout connection collar, inflator button,

to load material into the bag. Whereas

and four bag loop latches within reach of

conventional fillers are typically mounted

an operator standing on the plant floor.

on load cells, allowing a PLC to open and

This significantly increases the safety

close a valve or start and stop a conveyor

and speed of connecting bulk bags, as the

to slowly fill the bag by weight, the new

operator can connect each bag loop and

system employs dual gain-in-weight

the bag spout without having to stand on a

hoppers positioned above the bulk bag

“Ports on each filler are vented to a dust collection system to prevent displaced air and dust from escaping into the plant environment” fillers. This allows pre-weighed material to descend into the bag at extremely high rates and saves additional time by refilling the weigh hopper while the full bag

Dual Swing-Down fillers with high capacity surge hoppers for rapid, safe and dust-free filling of bulk bags

is being removed and an empty bag is being connected.

Once the inflator button is pressed and the collar secures the bag spout, filling operations are automatic: the fill head raises and returns to horizontal orientation; a dedicated blower fills the bag with air which removes creases in the bag, allowing the material to fill corners to create a stable bag; the surge hopper’s roller gate valve opens; pre-weighed material fills the bag; the valve closes; the inlet seal deflates and the bag loop latches release, allowing a forklift to remove the filled, palletised bag.

Ports on each filler are vented to a dust collection system to prevent displaced air and dust from escaping into the plant environment. While a bag is being filled and then forklifted on one side, an operator can connect an empty bag on the opposite side, maximising output. Widened base frames allow filling of portable totes in addition to bulk bags.

The all-stainless-steel system is finished to sanitary standards and equipped with a corrosion-resistant, water-tight and dusttight controls enclosure, allowing wash-down.

The company also manufacture bulk bag dischargers, bulk bag conditioners, drum fillers, drum/box/container tippers, bag dump stations, flexible screw conveyors, tubular cable conveyors, pneumatic conveying systems, weigh batching and blending systems, and engineered plant-wide bulk handling systems with automated controls. •

Flexicon - www.flexicon.co.za

August 2020 | Food Review

41

To advertise in WWW.FOODREVIEW.CO.ZA

Coffee time

Anita Raath

Sales executive +27 (0)82 976 6541

Carla Melless

Sales executive +27 (0)83 260 6060

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

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42

Food Review | August 2020

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